tag:blogger.com,1999:blog-51806703029346426942024-03-18T07:30:56.549+00:00 Aromas com AmorAromas com Amorhttp://www.blogger.com/profile/02653746303278862199noreply@blogger.comBlogger272125tag:blogger.com,1999:blog-5180670302934642694.post-53308581445583562592021-03-31T18:47:00.000+01:002021-03-31T18:47:30.317+01:00Pão रोटी Naan<p></p><p></p><p>Um dia destes deparei-me com esta receita de Pão<span lang="hi"> रोटी</span> Naan e revivi as fantásticas recordações de uma viagem à Índia. Nunca mais comi deste pão mas ao prová-lo, consegui sentir de uma forma fidedigna o sabor, o aroma e textura que ficou guardado na minha memória (quando me diziam que a refeição era "- No spice !", eu achava sempre muitoooo picante e o meu salvador foi o fabuloso pão Naan pincelado com gordura e orégãos). Apesar de ser um país em que vemos a pobreza extrema espelhada em qualquer canto para onde olhamos, há também um espírito de entreajuda admirável e voluntário na forma de cozinhas comunitárias gigantescas, que servem milhares de refeições diariamente a quem quiser aparecer! Nas zonas mais rurais não costumam usar talheres mas partem pequenos pedaços de Pão Naan e usam-no para pegar na comida de uma forma muito elegante e graciosa! A fonte de inspiração foi o blog obolinhodesabado. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpJnmKBZ_Cj7dHrxJZDjslBrzg_vl5iYH2JhOxxToj7-tM1JYXt_8lBYRZjQDrXx5sHekVyRuUu3PvQzZF9hASAkP2snmgDLokFPZ0X1Pqpnb1y6u5ptOih4UrvnwSqEanbTKW_UsYJFSe/s2048/20210303_192413.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpJnmKBZ_Cj7dHrxJZDjslBrzg_vl5iYH2JhOxxToj7-tM1JYXt_8lBYRZjQDrXx5sHekVyRuUu3PvQzZF9hASAkP2snmgDLokFPZ0X1Pqpnb1y6u5ptOih4UrvnwSqEanbTKW_UsYJFSe/w480-h640/20210303_192413.jpg" width="480" /></a></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWKc6UEDllBtk_AO303T39E3gwGFzEjmrWcmMc6cl61gT1_nWA0mi7jJ-0MDf2_3hK99WSsCg4q_CDMYxBRLsoPRdo7ZOAACGDyAhQv0y5fVrrL3AZHmlxsW_4zh_FYCamMrSXI1TJnCeR/s2048/IMG_0051.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWKc6UEDllBtk_AO303T39E3gwGFzEjmrWcmMc6cl61gT1_nWA0mi7jJ-0MDf2_3hK99WSsCg4q_CDMYxBRLsoPRdo7ZOAACGDyAhQv0y5fVrrL3AZHmlxsW_4zh_FYCamMrSXI1TJnCeR/w400-h300/IMG_0051.JPG" width="400" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQl_ymbi7LtlGcTr0OcVw7SmRko79UZIka9WQKNdmk_LF-IASjr_q7u9CCxEbZeUF_deYBgfhcxHAvEb3Bf1Ydt9cnclPbEbWmpKUWKdGuO9sd7EbB93uJtGrj4FztHSFJMRduu9tEViaK/s2048/IMG_0053.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQl_ymbi7LtlGcTr0OcVw7SmRko79UZIka9WQKNdmk_LF-IASjr_q7u9CCxEbZeUF_deYBgfhcxHAvEb3Bf1Ydt9cnclPbEbWmpKUWKdGuO9sd7EbB93uJtGrj4FztHSFJMRduu9tEViaK/w400-h300/IMG_0053.JPG" width="400" /></a></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-bz9147XCneHDCcbWscvzbJgXSsBhu8aZitVq2ACNQKc32oyWq05KtpSA0EG7jCrWcyWHbDvlrTWQcM8b7umUUGio-xTNy2viXlvW__8OLqOrl2zQ3vdW1U3-ndzhMOAeB-vWgPaCiOv/s2048/IMG_0044.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-bz9147XCneHDCcbWscvzbJgXSsBhu8aZitVq2ACNQKc32oyWq05KtpSA0EG7jCrWcyWHbDvlrTWQcM8b7umUUGio-xTNy2viXlvW__8OLqOrl2zQ3vdW1U3-ndzhMOAeB-vWgPaCiOv/w640-h480/IMG_0044.JPG" width="640" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha_KIfSi40CpfKM1T94MtEVUx3YxxnDjfyTKZcFdna4pGclymY_I6cVyAGggNb_qcJIsh85KojtZWlWv641nDndDQ73dfNVGlpOLW4VZ3voh926SiQ89oi_oOLg75vVjXDDjEXQapLI4PO/s2048/IMG_0524.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha_KIfSi40CpfKM1T94MtEVUx3YxxnDjfyTKZcFdna4pGclymY_I6cVyAGggNb_qcJIsh85KojtZWlWv641nDndDQ73dfNVGlpOLW4VZ3voh926SiQ89oi_oOLg75vVjXDDjEXQapLI4PO/w400-h300/IMG_0524.JPG" width="400" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3CTpzemit5psGUsz2eY0Cm7BOSrLR2ej-GkgMPMb2ix-fUvwbb0c71_AE5hJRrBbn2pOR69iHQeBeboFjUjuWS1aJ9ryUnViVUrzVyIEPOh2KTUhPTmm-cQUXwFnUForP6svIEV4vETMm/s2048/IMG_0716.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3CTpzemit5psGUsz2eY0Cm7BOSrLR2ej-GkgMPMb2ix-fUvwbb0c71_AE5hJRrBbn2pOR69iHQeBeboFjUjuWS1aJ9ryUnViVUrzVyIEPOh2KTUhPTmm-cQUXwFnUForP6svIEV4vETMm/w400-h300/IMG_0716.JPG" width="400" /></a></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLoaMK39oECpPVFfuzdlbsdHT8kGl1O5sG25nqjGQFq97fsZ2oZ8rQiu4TgFsIdB_5tojQ7ImMUlpE6OiSYM2tzLefXU6pO55LCaU-_mWwBHXzY1OTsGVlQbn9veXpFQYBxevBeySnoYQr/s2048/20160323_153206.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLoaMK39oECpPVFfuzdlbsdHT8kGl1O5sG25nqjGQFq97fsZ2oZ8rQiu4TgFsIdB_5tojQ7ImMUlpE6OiSYM2tzLefXU6pO55LCaU-_mWwBHXzY1OTsGVlQbn9veXpFQYBxevBeySnoYQr/w640-h360/20160323_153206.jpg" width="640" /></a></div><p></p><p></p><p><b> Ingredientes:</b></p><p>125 g farinha de trigo com fermento ( 2 medidas rasas da embalagem de iogurte) <br /></p><p>1 iogurte natural (120 g) </p><p>1 pitada de sal fino<br /></p><p>Orégãos secos q.b.</p><p><b>Preparação:</b></p><p>Numa taça<b> </b>misturar<b> </b>com um garfo a farinha, o iogurte e o sal até formar uma bola moldável, se necessário juntar mais um pouco de farinha. Amassar um pouco e deixar a repousar 20 minutos. Dividir a massa em 8 porções. Moldar bolinhas e espalmá-las muito fininhas em bancada enfarinhada com um rolo da massa. Polvilhar com óregãos e pressionar para aderir. Aquecer uma frigideira antiaderente e deixar cozinhar cerca de 1 minutos até começar a formar bolhas, virar e deixar mais 1 minuto. Reservar o <span lang="hi">रोटी</span> Naan dentro de recipiente tapado com pano para se manter quentinho. Pode ser comido assim simples ou pincelado com azeite e alho para uma versão mais calórica! Adoro este pão com duas texturas, ora macia ora crocante e chamuscada.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4AtVYm6EnsFr64kLNqsuai_Kw-rZeHE2UvWB-i4FEdpW-HK4ZrvVhnW3QgFj1Co6YkqCGB0ZigVUnXoWfbIsCqYqhqrpGaxXq9wz2RptI_PxR5fXnH63mEYap-Z1UtO7RIDQAkmCn7AJ8/s2048/20210312_183916.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="113" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4AtVYm6EnsFr64kLNqsuai_Kw-rZeHE2UvWB-i4FEdpW-HK4ZrvVhnW3QgFj1Co6YkqCGB0ZigVUnXoWfbIsCqYqhqrpGaxXq9wz2RptI_PxR5fXnH63mEYap-Z1UtO7RIDQAkmCn7AJ8/w200-h113/20210312_183916.jpg" width="200" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p>Espero que gostem!<br /><b></b></p>Aromas com Amorhttp://www.blogger.com/profile/02653746303278862199noreply@blogger.com12tag:blogger.com,1999:blog-5180670302934642694.post-62699950359034654512021-01-23T12:19:00.000+00:002021-01-23T12:19:57.603+00:00"Marmelada" de maçã & canela & gengibre<p>No Outono passado chegaram cá a casa quilos e quilos de maçãs biológicas e como nada se estraga, foram consumidas entre cozida com sumo de laranja, assada com canela, puré de maçã com bolacha maria e experimentei fazer a dita "marmelada" de maçã. Foi uma agradável surpresa que se mostrou de sabor intenso, cor âmbar e consistência perfeita para corta à fatia.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu2it45RDiYvmVFxcnUhG3DOUSXiGeqEf3GpI0v6eRVYIf3J1X-p54_B_NMSe3obe7_6NjFBQA74PPzE7nB3B9rYUSLz4a2og0-gdc3kkVxPGo6aXqaEFwOJRXpcAx2EhxHHRhI6HffqNA/s2048/20201030_105818.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu2it45RDiYvmVFxcnUhG3DOUSXiGeqEf3GpI0v6eRVYIf3J1X-p54_B_NMSe3obe7_6NjFBQA74PPzE7nB3B9rYUSLz4a2og0-gdc3kkVxPGo6aXqaEFwOJRXpcAx2EhxHHRhI6HffqNA/w640-h480/20201030_105818.jpg" width="640" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><b>Ingredientes:</b></p><p>1 kg de maçãs (usei maçãs tipo Granny Smith) </p><p>600 g açúcar</p><p>6 colheres de sopa de água <br /></p><p>1 pau de canela</p><p>1 pitada de gengibre seco<br /></p><p><b>Preparação:</b></p><p>Lavar muito bem as maçãs e retirar o caroço. Colocá-las na panela de pressão, bem como o pau de canela, a pitada de gengibre e 6 colheres de sopa de água. Tapar a panela e após apitar, deixar cozinhar 15 minutos. Deixar sair a pressão da panela, retirar o pau de canela e triturar a mistura até obter polme mais ou menos homogéneo (há pedacinhos da casca da maçã que ficam visíveis). Levar novamente ao lume durante 10 minuto até formar ponto de estrada (1); ir mexendo para não torrar. Deitar a mistura em taças e deixar a secar numa janela com sol durante alguns dias. A universitária mais nova adorou, atribuindo-lhe a classificação de "a melhor versão de marmelada"!</p><p>(1) <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSVWD13DLlS3zrCMroSXbeMvM1QGTPoVmNmlHEFCJ0xS5Z4R-JNger5fEVP_-206ju_3J0gG55x6ggrYdui1Ybe0w39hhTNSPjwEAzVKghUaj7Ktvp1AbFoCDeGQkmqnfQIEjc5PcsJngX/s2048/20201029_144423.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSVWD13DLlS3zrCMroSXbeMvM1QGTPoVmNmlHEFCJ0xS5Z4R-JNger5fEVP_-206ju_3J0gG55x6ggrYdui1Ybe0w39hhTNSPjwEAzVKghUaj7Ktvp1AbFoCDeGQkmqnfQIEjc5PcsJngX/w200-h150/20201029_144423.jpg" width="200" /></a></div><br /><p><br /></p><p> </p><p> </p><p><br /></p><p>Espero que gostem! <br /></p>Aromas com Amorhttp://www.blogger.com/profile/02653746303278862199noreply@blogger.com3tag:blogger.com,1999:blog-5180670302934642694.post-64313624325788220852021-01-08T17:54:00.003+00:002021-01-08T17:54:43.194+00:00Crinkles de chocolate <p>Fiz estas bolachinhas para oferecer no Natal e quem as recebeu só lhes atribuiu elogios. São de intenso sabor a chocolate, com textura densa macia e exterior crocante. É claro que o aspecto rachado fica muito engraçado e apelativo. Cá em casa foram batizadas de broinhas de chocolate. Já existem no blog uns <a href="https://aromas-com-amor.blogspot.com/2019/04/biscoitos-rachados-de-limao-e-gengibre.html">biscoitos</a> parecidos mas na versão limão. A fonte de inspiração foi o blog sweetgula.<br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_r6MFbw9ib9XuDHsoHBlaVvFBYhXv4V9IXfj_iMq8XRwc-rT-TMsHRTHrahH7Mh0w5taQY3jYaqYrsw6zUsdCLiweMD6237MFnqgR93k_NV-EwLApwBSU1Yl-6iJtOOwEvz0or0PoBBwa/s2048/20201217_141118.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_r6MFbw9ib9XuDHsoHBlaVvFBYhXv4V9IXfj_iMq8XRwc-rT-TMsHRTHrahH7Mh0w5taQY3jYaqYrsw6zUsdCLiweMD6237MFnqgR93k_NV-EwLApwBSU1Yl-6iJtOOwEvz0or0PoBBwa/w640-h360/20201217_141118.jpg" width="640" /></a></div><br /><b> Ingredientes:</b><p></p><p>200 g chocolate para culinária</p><p>60 g manteiga sem sal</p><p>2 ovos</p><p>100 g açúcar</p><p>200 g farinha de trigo com fermento </p><p>açúcar em pó q.b.</p><p><br /></p><p><b>Preparação:</b> </p><p>Derreter o chocolate com a manteiga no microondas (aquecer por períodos de 30 segundos e mexer até obter mistura homogénea). Numa taça bater os ovos com o açúcar até ficar uma mistura esbranquiçada que duplica de volume. Adicionar a mistura de chocolate derretida e depois a farinha peneirada. Tapar a taça com película aderente e leve ao frigorífico de um dia para o outro (este passo é muito importante!). Com uma colher de sobremesa retirar pedaços de massa e com as mãos formar bolinhas (se a massa colar às mãos podem colocar um pouco de açúcar em pó nas mãos para facilitar a operação). Passar cada bolinha por açúcar em pó e levar ao forno pré-aquecido a 180ºC durante 15 minutos. Quando saem do forno parecem estar muito moles mas à medida que arrefecem ficam mais consistentes.<br /></p><p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUhb023z4fNRqm-HtJ4ovUNhnTclnhyqr02d-63dlWLXeZPw5zoLyl9MxSuC9nnEpAjCszO0dStedEaUZFyMsVJdfVrAANaY-wvD0XCDmYevZkmv8NZwOcyMYn16i3EzY6Qp78Ypml9-aK/s2048/20210108_164930.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1349" data-original-width="2048" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUhb023z4fNRqm-HtJ4ovUNhnTclnhyqr02d-63dlWLXeZPw5zoLyl9MxSuC9nnEpAjCszO0dStedEaUZFyMsVJdfVrAANaY-wvD0XCDmYevZkmv8NZwOcyMYn16i3EzY6Qp78Ypml9-aK/w200-h132/20210108_164930.jpg" width="200" /></a></p><p> </p><p> </p><p> </p><p> </p><p>Espero que gostem!<br /></p>Aromas com Amorhttp://www.blogger.com/profile/02653746303278862199noreply@blogger.com13tag:blogger.com,1999:blog-5180670302934642694.post-45429130794384867912020-11-02T17:57:00.001+00:002020-11-02T17:57:39.212+00:00Pizza 🕷🕷aranhiça de Halloween 🕷🕷<p>Este ano voltamos a celebrar o Halloween com uma comidinha alusiva ao tema e já não o fazíamos há alguns anos mas os tempos que vivemos ditam que nos devemos resguardar em casa. Os universitários agradeceram a lembrança e recordamos as partidas que fazíamos quando eram minorcas e ainda assustadiços 🕷🕷🕷🕷<b> </b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEZVSBw6PgLsbcMoRNMgpx54w8od4KgVyNddv_A5VH9UWspxbo6JLyKd-Nafzvez5C-kCTdj9go8NVbj1bbGxw3uZhykpHuCf3kB1fe1Rge6uFs9kXCMYmuq6E5GYKsR1cH5Fj8djxXbGD/s1600/20181101_202304.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1487" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEZVSBw6PgLsbcMoRNMgpx54w8od4KgVyNddv_A5VH9UWspxbo6JLyKd-Nafzvez5C-kCTdj9go8NVbj1bbGxw3uZhykpHuCf3kB1fe1Rge6uFs9kXCMYmuq6E5GYKsR1cH5Fj8djxXbGD/s640/20181101_202304.jpg" width="594" /></a><b> </b></p><p><b>Ingredientes</b>(4 porções)<b>:</b></p><p>500 g massa de pão (comprei na padaria)</p><p>250 g queijo mozzarella fresco<br /></p><p>250 g cogumelos brancos frescos<br /></p><p>200 g polpa de tomate<br /></p><p>1 colher de sopa de manjericão seco</p><p>4 colheres de chá de orégãos secos<br /></p><p>grãos de pimenta rosa q.b </p><p>azeitonas pretas q.b.</p><p><b>Preparação:</b></p><p>Cortar<b> </b>a<b> </b>massa de pão em quatro partes e com o rolo da massa estender cada porção com a forma arredondada. Distribuir a polpa de tomate misturada com o manjericão seco. Cortar os cogumelos em laminas finas e dispor por cima da polpa de tomate. Salpicar com pedaços de mozzarella e polvilhar com os orégãos. Levar ao forno pré-aquecido a 200ºC aproximadamente 15/20 minutos. Na hora de servir, enfeitar com as azeitonas e a pimenta rosa. <br /></p><p>Espero que gostem!<br /></p>Aromas com Amorhttp://www.blogger.com/profile/02653746303278862199noreply@blogger.com10tag:blogger.com,1999:blog-5180670302934642694.post-91131196454391985042020-09-19T18:50:00.000+01:002020-09-19T18:50:07.192+01:00Bochechas de porco com cerveja stout Nunca tinha provado bochechas de porco e fiquei rendida à maciez da carne, desfaz na boca! Usar este tipo de cerveja preta faz toda a diferença porque lhe dá um sabor especial encorpado e uma cor caramelo fantástica. A fonte de inspiração foi o blog tertuliadesabores. Receita a repetir brevemente, solicitaram os provadores cá de casa!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS2ZFex2g2Lie70VFiLrnAIjuNd30KqVdAo6-BpSWbzEFxnkdcvmWgLS4cD9b-kqjhwQI25erJOVOOeCaz7DvRHvkURlsnZhpJ9BsOYtldb7uTJkr6oQq6KWWFeESKHqrZ3SW7PsT19ygY/s1600/20200622_202943.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS2ZFex2g2Lie70VFiLrnAIjuNd30KqVdAo6-BpSWbzEFxnkdcvmWgLS4cD9b-kqjhwQI25erJOVOOeCaz7DvRHvkURlsnZhpJ9BsOYtldb7uTJkr6oQq6KWWFeESKHqrZ3SW7PsT19ygY/s640/20200622_202943.jpg" width="640" /></a></div>
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<b>Ingredientes</b> (4 doses)<b>: </b><br />
5 bochechas de porco<br />
1 cerveja preta tipo stout (33 cl)<br />
4 colheres de sopa de azeite virgem extra<br />
5 dentes de alho<br />
2 folhas de louro<br />
1 colher de chá pimentão doce<br />
1 colher de chá tomilho<br />
1 pitada de sal<br />
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<b>Preparação:</b> </div>
<div style="text-align: left;">
Limpar a carne de gorduras e temperar com o alho esmagado, louro, pimentão doce, tomilho e sal. Deixar a marinar 1 hora. Aquecer a panela de pressão com o azeite e alourar a carne de ambos os lados. Juntar a cerveja. Tapar a panela de pressão e após apitar, cozinhar durante 25 minutos. Servi esta carne com puré de batata e salada mista de hortícolas mas um dos provadores deixo o desafio de fazer uma sande com esta deliciosa carninha.<br /></div>
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Espero que gostem!</div>
Aromas com Amorhttp://www.blogger.com/profile/02653746303278862199noreply@blogger.com4tag:blogger.com,1999:blog-5180670302934642694.post-50987826982760340452020-06-29T13:22:00.000+01:002020-06-29T13:22:22.746+01:00Bolo da aldeia Hoje há bolo de batata doce, partilhado com os caminhantes do ANDAR na aldeia de Drave. Foi um trilho com paisagens de cortar a respiração e que propiciaram a algum recolhimento. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsCoPdJqDQHOFvvMG-q6Dmc6BL74zUSGT7qzbTJUuCab5peGFzhDjv2KFMvryeBSWDAl-TaoKLkSifR8jKVzlORf9Uyt0SIQErP44tW2xZV8X9RA7wgUSCfY5Aae2Z5sCiN5NoHQyLu9zk/s1600/received_202291727712176.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsCoPdJqDQHOFvvMG-q6Dmc6BL74zUSGT7qzbTJUuCab5peGFzhDjv2KFMvryeBSWDAl-TaoKLkSifR8jKVzlORf9Uyt0SIQErP44tW2xZV8X9RA7wgUSCfY5Aae2Z5sCiN5NoHQyLu9zk/s640/received_202291727712176.jpeg" width="640" /> </a> </div>
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<b>Ingredientes:</b></div>
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170 g puré de batata doce</div>
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3 ovos</div>
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280 g açúcar</div>
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250 g farinha trigo com fermento</div>
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1 colher chá fermento em pó</div>
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sumo de 1 laranja pequena</div>
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1 colher de chá canela em pó</div>
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<br /></div>
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<b>Preparação:</b> </div>
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Cozer a batata doce com um pau de canela até ficar macia. Escorrer a água de cozedura, triturar com a varinha mágica e deixar arrefecer. Misturar os ovos e o açúcar até obter um polme esbranquiçado. Adicionar o puré de batata doce, o sumo de laranja, a canela em pó e envolver. Juntar a farinha e o fermento com movimentos circulares de cima para baixo. Levar ao forno a 180º C durante aproximadamente 30 minutos(fazer o teste do palito, se sair seco está cozido!). </div>
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Espero que gostem!</div>
Aromas com Amorhttp://www.blogger.com/profile/02653746303278862199noreply@blogger.com17tag:blogger.com,1999:blog-5180670302934642694.post-12262817384290894162020-06-01T16:50:00.000+01:002020-06-01T16:50:14.122+01:00Espécie de Tiramisú sem ovosAcho que não é adequado chamar Tiramisù a esta sobremesa mas garanto-vos
que o creme aveludado e sabor são deliciosos. A minha fonte de
inspiração foi o blog arcoirisnacozinha mas como já é habitual,
adaptei-a aos gostos pessoais dos vários membros da família que
solicitaram desta vez sem café e sem álcool. No blog existe uma <a href="http://aromas-com-amor.blogspot.com/2013/04/tiramisu.html">receita</a> de tiramisù com ovos, café e rum mas esta foi eleita como sendo a versão simples e melhorada da sobremesa.<br />
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<b>Ingredientes:</b></div>
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250 g queijo mascarpone<b> </b></div>
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200 ml natas frias</div>
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60 g açúcar baunilhado</div>
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2 colheres de sopa de cacau em pó</div>
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1 colher de chá extrato baunilha</div>
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175 g palitos de champanhe</div>
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250 ml leite morno</div>
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<br /></div>
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<b>Preparação:</b></div>
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Bater
as natas frias até ficarem consistentes(costumo colocar o pacote de
natas e a taça no congelador durante 30 minutos porque facilita o
espessamento), reservar. Bater o queijo mascarpone com o extrato de
baunilha e o açúcar baunilhado até ficar uma mistura homogénea.
Adicionar delicadamente as natas batidas. Num recipiente, colocar 1/3 do
creme, uma camada de palitos embebidos no leite morno e polvilhar com
cacau em pó. Repetir o processo, sendo que a última camada será de
creme. Levar ao frigorífico durante 6 horas para ganhar consistência. Na
hora de servir, polvilhar generosamente com cacau em pó.</div>
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Espero que gostem!</div>
Aromas com Amorhttp://www.blogger.com/profile/02653746303278862199noreply@blogger.com7tag:blogger.com,1999:blog-5180670302934642694.post-14669192591558545112020-05-12T19:52:00.000+01:002020-05-12T19:52:39.451+01:00Pintxo TripeiroA este mini petisco de bifana & queijo saloio eu te batizo de "Pintxo tripeiro" para recordar os bons momentos passados na companhia dos caminhantes do <i>ANDAR</i> pelas terras do País Basco. Fizemos caminhadas com paisagens inesquecíveis que nos encheram o coração de amizade, alegria e partilha! Havemos de nos voltar a reunir!<br />
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<span style="text-align: left;">Deixo-vos uma pitada das nossas caminhadas:</span></div>
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<span style="text-align: left;">*Bosque </span>de Oma , um museu ao ar livre da autoria do pintor e escultor Agustin Ibarrola</div>
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*Ilhota San Juan de Gaztelugatxe. Este cenário fabuloso entrou na lista de paisagens do filme Game Of Thrones.<br />
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*Museu Guggenheim Bilbão<br />
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*Guernica de Pablo Picasso<br />
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*E cá estão os famosos Pintxos nas tasquinhas de Bilbão que foram a inspiração para o post de hoje. As vitrines estão recheadas de gulosas sugestões e o murmurinho envolvente de conversa, partilha e amizade é fantástico.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV3HKjYM_QQICaZ29BqGG2mSPcSojFtYvBuCfil4HJNImNErekUlyCgYxFWqjtX1VTVjDCL3aBGtVM8s6U96XV52ImuCyu3JqODxWYSDRBCznEJbo5UMb8gp8m5vdDoEl9lJWBvLXgFAaU/s1600/pintxo20190426_225445+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV3HKjYM_QQICaZ29BqGG2mSPcSojFtYvBuCfil4HJNImNErekUlyCgYxFWqjtX1VTVjDCL3aBGtVM8s6U96XV52ImuCyu3JqODxWYSDRBCznEJbo5UMb8gp8m5vdDoEl9lJWBvLXgFAaU/s640/pintxo20190426_225445+%25281%2529.jpg" width="640" /></a></div>
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<b>Ingredientes </b>(6 doses)<b>:</b></div>
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1 kg bifanas cortadas muito fininhas em máquina fiambreira</div>
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2 cebola grandes</div>
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6 dentes de alhos</div>
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2 folhas de louro</div>
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2 tomates maduros cortados em pedacinhos</div>
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4 colheres de sopa de polpa de tomate</div>
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6 colheres de sopa de azeite extra virgem</div>
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2 colheres de sopa de cominhos em pó</div>
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1 colher de sopa de pimentão doce</div>
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1 colher de sopa de óregãos secos</div>
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1 colher sobremesa tomilho seco </div>
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1 colher de chá molho piripiri</div>
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1 garrafa de vinho verde</div>
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1 pitada de sal</div>
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fatias de queijo saloio q.b.</div>
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azeitonas q.b.</div>
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<b>Preparação:</b></div>
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Num tacho colocar colocar o azeite, a cebola fatiada, os alhos picados e as folhas de louro. Deixar alourar ligeiramente. Juntar a carne e mexer até perder o aspeto de crua. Adicionar os restantes ingredientes (exceto as fatias de queijo e as azeitonas) e cozinhar durante aproximadamente 50 minutos ou até a carne ficar tenra. Durante a cozedura devemos de provar para retificar os temperos. Costumo servir as bifanas em moletes pequeninos cozidos em forno de lenha e para relembrar os pintxos de Bilbão, acrescentei uma fatia de queijo saloio e azeitonas. </div>
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Espero que gostem! </div>
Aromas com Amorhttp://www.blogger.com/profile/02653746303278862199noreply@blogger.com5tag:blogger.com,1999:blog-5180670302934642694.post-50428707178527323892020-05-05T18:49:00.000+01:002020-05-05T18:49:14.480+01:00Caril de pescadaEm tempo de quarentena é preciso imaginação para confeccionar pratos saudáveis apelativos e este foi um dos elogiados. Já era habitual fazer caril de frango mas ao ver no blog cincoquartos de laranja esta receita, fiquei curiosa e agradavelmente surpreendida. O molho aromático e espesso de tomate fica divinal para acompanhar um delicioso arroz basmati.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-eSDUidAIuWuFLGskN8RD1qKJWsMnLGXh01QdWxg9Jh3CnI4tcatem5vHjoOGXNFLjNDyJstzDJORJHJkXfpPMW-LmSHzSZzYSEV6BHeaXOEFPBA3bSsQtV4EjvGRsdoAU3vpXpisoyNn/s1600/20200505_173239.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1044" data-original-width="1600" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-eSDUidAIuWuFLGskN8RD1qKJWsMnLGXh01QdWxg9Jh3CnI4tcatem5vHjoOGXNFLjNDyJstzDJORJHJkXfpPMW-LmSHzSZzYSEV6BHeaXOEFPBA3bSsQtV4EjvGRsdoAU3vpXpisoyNn/s640/20200505_173239.jpg" width="640" /></a></div>
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<b>Ingredientes(4 pessoas):</b><br />
4 lombos de pescada congelados<br />
4 colheres de sopa de azeite extra virgem<br />
2 c. chá caril<br />
1 c. chá gengibre<br />
1 c. chá cardamomo<br />
1 c. chá açafrão<br />
2 dentes de alho<br />
1 lata tomate pelado (390 g)<br />
sal<br />
1 limão <br />
200 ml leite de coco<br />
50 ml água<br />
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<b>Preparação:</b> <br />
Descongelar os lombos de pescada e temperá-los com o sumo de limão e uma pitada de sal. Num tacho, colocar o azeite, caril, gengibre, açafrão e aquecer um pouco. Juntar os alhos esmagados, o tomate picado, a água e deixar cozinhar durante 5 minutos, mexendo de vez em quando. Colocar os lombos de pescada e o leite de coco. Provar e rectificar o sal. Deixar a cozinhar até o peixe ficar cozido(cerca de 15 minutos), virar os lombos a meio da cozedura. <br />
Espero que gostem!Aromas com Amorhttp://www.blogger.com/profile/02653746303278862199noreply@blogger.com2tag:blogger.com,1999:blog-5180670302934642694.post-39319339910984456192020-02-12T08:33:00.001+00:002020-02-12T08:33:50.146+00:00Papas de aveia rápidas de canela e morangosEsta é a versão mais apreciada pela caloira cá de casa. Ficam umas papas mais simples e consistentes. Mais uma vez, não se adicionam açúcares refinados pois o travo adocicado da canela é perfeito para o nosso gosto pessoal.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCkieUY2V918kpb5V7Q6NoyNQ1cFt3kXwrdoBlOIMNywv-n3F9GL9IdR65seQXutFLPlUfFyQLriGyqiHgUqVvW9vFiWA5djHwW6xi-qhe-s-w7mRTj10Fm5NuJ3CKnXacG_NIJfuBQHmz/s1600/20200208_111908.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCkieUY2V918kpb5V7Q6NoyNQ1cFt3kXwrdoBlOIMNywv-n3F9GL9IdR65seQXutFLPlUfFyQLriGyqiHgUqVvW9vFiWA5djHwW6xi-qhe-s-w7mRTj10Fm5NuJ3CKnXacG_NIJfuBQHmz/s640/20200208_111908.jpg" width="640" /></a><br />
<b>Ingredientes:</b><br />
40 g flocos de aveia (4 colheres de sopa bem cheias)<br />
180 ml leite magro<br />
1 pitada de canela em pó<br />
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<b>Preparação:</b><br />
Numa
taça própria para microondas (usar uma taça com maior capacidade para o
conteúdo não transbordar no microondas) colocar os ingredientes secos,
envolvê-los, juntar o leite e cozinhar durante 2 minutos na potência de
800 W. Deixar a repousar 2 minutos, adicionar mais uma pitada de canela e os morangos laminados. E já está!!<br />
Espero que gostem!Aromas com Amorhttp://www.blogger.com/profile/02653746303278862199noreply@blogger.com4tag:blogger.com,1999:blog-5180670302934642694.post-15160426544828214542020-01-28T18:00:00.000+00:002020-01-28T18:01:21.006+00:00Papas de aveia rápidas no microondasHá muitos anos que faço papas de aveia no microondas e apercebi-me que nunca partilhei a receita. Sou suspeita para elogiar as minhas papas de aveia mas o certo é que ficam deliciosas, cremosas e muito saciantes como primeira refeição do dia ou lanche. A junção da farinha de alfarroba dá-lhe um sabor achocolatado e a pitada de canela o toque adocicado, pelo que não necessitam de qualquer adição de açúcar! Para as completar usei os kiwis deliciosos que o P. e a I. nos presentearam.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ5d9DvS849-TyIXEiXVbgk1U9NnFiHB1mInJeK-2iZRhkbzNS78_P3AI7f56vUBYasUKBEpr_w9Pimn8XSJeQBbFAFIYMc3hxBFr-UjxkqerRoDps7PX0dsBTLETD9gT4oZ5ts_FSsIqC/s1600/20200128_165520.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ5d9DvS849-TyIXEiXVbgk1U9NnFiHB1mInJeK-2iZRhkbzNS78_P3AI7f56vUBYasUKBEpr_w9Pimn8XSJeQBbFAFIYMc3hxBFr-UjxkqerRoDps7PX0dsBTLETD9gT4oZ5ts_FSsIqC/s640/20200128_165520.jpg" width="640" /></a><br />
<b>Ingredientes:</b><br />
40 g flocos de aveia (4 colheres de sopa bem cheias)<br />
200 ml leite magro<br />
1 colher de sopa rasa de farinha de alfarroba<br />
1 colher de chá rasa de canela pó<br />
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<b>Preparação:</b><br />
Numa taça própria para microondas (usar uma taça com maior capacidade para o conteúdo não transbordar no microondas) colocar os ingredientes secos, envolvê-los, juntar o leite e cozinhar durante 2 minutos na potência de 800 W. Mexer, deixar a repousar 2 minutos, adicionar a fruta escolhida e está pronto. Mais rápido é impossível! A quantidade de leite adicionado depende do gosto pessoal. Eu gosto de umas papas mais cremosas e por isso adiciono esta quantidade de leite, já a caloira cá de casa gosta delas mais consistentes e basta colocar 180 ml de leite.<br />
Espero que gostem!Aromas com Amorhttp://www.blogger.com/profile/02653746303278862199noreply@blogger.com4tag:blogger.com,1999:blog-5180670302934642694.post-71925350719402151722019-12-18T19:15:00.001+00:002019-12-18T19:15:39.481+00:00Bolachinhas de cacau NatalíciasFoi um enorme prazer fazer estas bolachinhas de cacau Natalícias para oferecer a alguns amigos. Em primeiro lugar porque tive a ajuda preciosa da caloira mais nova cá de casa e também como forma de recordar a mais recente visita aos Mercados de Natal na cidade de Colmar. Feliz Natal!<br />
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<b>Ingredientes:</b><br />
500 g farinha T55<br />
2 ovos<br />
80 g cacau em pó<br />
280 g margarina<br />
230 açúcar branco<br />
130g açúcar mascavado<br />
1 c. sobremesa extrato baunilha <br />
<br />
<b>Preparação:</b><br />
Bater a margarina com os açúcares. Adicionar os ovos um a um. Juntar o cacau e por fim a farinha. Envolver a massa em película aderente e levar ao frigorífico durante 1 hora.<br />
Estender a massa com 3 milímetros de espessura e recortar com os cortadores de metal. Levar ao forno a 180º C durante 8 minutos. Retirar do forno e deixar a arrefecer numa grade de metal. À medida que arrefecem ficam mais crocantes.<br />
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Espero que gostem!Aromas com Amorhttp://www.blogger.com/profile/02653746303278862199noreply@blogger.com2tag:blogger.com,1999:blog-5180670302934642694.post-63320413879030258902019-08-30T09:37:00.000+01:002019-08-30T09:37:23.351+01:00štrudelj Nome estranho para um post? Não, significa strudel em Esloveno! É a forma de celebrar e relembrar os momentos fantásticos que passamos com os caminhantes do ANDAR pelas terras balcãs. Na cidade de Ljubljana, comemos um štrudelj de maçã delicioso que tentei recriar com as memórias dos sentidos. Slovenija SUPER!<br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhEkilssKAGba65KLU5xLkNYtGx917osf34_U1z6zDdjdniwR6kVWt_eTqTjy_UApyWMACPB-JsYHo97RzDX-bNIotZZRohnjVoU6XAmbI_dLjEw1-93Iz88nLpMy67coXXmQQhV43yIq_/s320/IMG-20190823-WA0040.jpg" /></div>
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<b>Ingredientes:</b></div>
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6 folhas de massa filo</div>
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6 maçãs pequenas (usei royal gala)</div>
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2 colheres de sobremesa de canela em pau</div>
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1 colher de sopa de açúcar mascavado</div>
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sumo de 1/2 limão</div>
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1 colher de sopa de azeite extra virgem</div>
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2 colheres de sopa de pão ralado</div>
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açúcar em pó q.b.</div>
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<b>Preparação:</b></div>
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Descascar as maçãs, raspá-las(usei um raspador de cenoura) e regá-las com o sumo de limão. Aquecer uma frigideira e juntar a maçã espremida entre as mãos (para retirar o excesso de líquido).</div>
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Polvilhar com a canela e açúcar. Cozinhar a mistura durante 10 minutos, mexendo sempre. Retirar do lume e deixar arrefecer. Pincelar ligeiramente as folhas de massa filo com o azeite e sobrepô-las (1). Polvilhar a parte central das folhas com o pão ralado (2) e rechear com a mistura da maçã. Dobrar a massa nas laterais (3) e enrolar (4). Pincelar a massa com o azeite que ficou excedente no pincel (5) e levar ao forno a 180ºC durante 15 minutos. Polvilhar com açúcar em pó e servir morninho.</div>
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(1) (2) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIZ_mH5ZWP5X8dT8BJrByeRoTgF7uabFwv6wxFDMqaxhofk_9PMnGWm3EP7xFVRKBLZj5p7Kw4vaal5uxGbCpPqVi8t3RFveEweCDKEXqTUsNhYz6_S2KX2xc5dlxCuxDMWe5EZMacKuWp/s1600/20190828_174605+e.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIZ_mH5ZWP5X8dT8BJrByeRoTgF7uabFwv6wxFDMqaxhofk_9PMnGWm3EP7xFVRKBLZj5p7Kw4vaal5uxGbCpPqVi8t3RFveEweCDKEXqTUsNhYz6_S2KX2xc5dlxCuxDMWe5EZMacKuWp/s200/20190828_174605+e.jpg" width="150" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRU8kSgGY9VDUewgTTWhsEmg1x8q9mSsq3Dl3yhU6rw6K-6c3vx-M2EWXig8ehg32yMKMkuP2CntWsz6vogUEGcq4JIWnmQyTafuUx3gWbT3VKpKoSkWntLlq0Lzxl8hykqXNXkQzJgPMv/s1600/20190828_174851+p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRU8kSgGY9VDUewgTTWhsEmg1x8q9mSsq3Dl3yhU6rw6K-6c3vx-M2EWXig8ehg32yMKMkuP2CntWsz6vogUEGcq4JIWnmQyTafuUx3gWbT3VKpKoSkWntLlq0Lzxl8hykqXNXkQzJgPMv/s200/20190828_174851+p.jpg" width="200" /></a><br />
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(3) (4)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjyG9OD7mYeW3to1JrpRgirP1_shTt8Rf8t8VgIHlBS7LQixNU6g46zZzbnlWr_FL1HEn7HivnnrJiqwOTmv_rOAAEwLEydDSo3ChPh1spPsu2T3WFUaJPBPv3U-qODTe8CfednrKmG6z8/s1600/20190828_175031+e.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjyG9OD7mYeW3to1JrpRgirP1_shTt8Rf8t8VgIHlBS7LQixNU6g46zZzbnlWr_FL1HEn7HivnnrJiqwOTmv_rOAAEwLEydDSo3ChPh1spPsu2T3WFUaJPBPv3U-qODTe8CfednrKmG6z8/s200/20190828_175031+e.jpg" width="200" /></a></div>
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(5)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWahJCgysvh2pGhg63gdyifj04-IunMB-Jdp6aOA88Y22st0jAiiNnbrd8BQqF7BVyxfpQDYPAxVca_M_Vq6TuafoPa_v9Nw5AcqCcb5WYRIjGqSyLLYXgnfXUs20tSQmnb0M_mKZBWQis/s1600/20190828_175344.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWahJCgysvh2pGhg63gdyifj04-IunMB-Jdp6aOA88Y22st0jAiiNnbrd8BQqF7BVyxfpQDYPAxVca_M_Vq6TuafoPa_v9Nw5AcqCcb5WYRIjGqSyLLYXgnfXUs20tSQmnb0M_mKZBWQis/s200/20190828_175344.jpg" width="200" /></a></div>
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Espero que gostem!</div>
Aromas com Amorhttp://www.blogger.com/profile/02653746303278862199noreply@blogger.com7tag:blogger.com,1999:blog-5180670302934642694.post-28442327897457072762019-04-21T09:13:00.001+01:002019-04-21T09:13:37.549+01:00Biscoitos rachados de limão e gengibreDeliciosamente cítricos com uma casquinha crocante e um interior que se desfaz na boca. São a companhia perfeita para acompanhar um cafezinho e receber em primeira mão o Compasso Pascal!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-kdLSy1Cj5Ad63TgONgGm15hegwnlUuI9Yc0AptGtqO84FvCuD7MgMoGZ7oIigzW485-rD7_6d1Wp_HFdvIfPR4RS-CESR7ewklvSw1hE4pwKQQrXeqvXc5nPIVhETHag3dt10v2UREFj/s1600/bolacha20190416_212303+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1569" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-kdLSy1Cj5Ad63TgONgGm15hegwnlUuI9Yc0AptGtqO84FvCuD7MgMoGZ7oIigzW485-rD7_6d1Wp_HFdvIfPR4RS-CESR7ewklvSw1hE4pwKQQrXeqvXc5nPIVhETHag3dt10v2UREFj/s640/bolacha20190416_212303+%25281%2529.jpg" width="624" /></a><br />
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<b>Ingredientes:</b><br />
100 g açúcar<br />
1 ovo<br />
raspas de 1/2 limão<br />
4 c. sopa de sumo de limão<br />
75 g manteiga<br />
1 c chá de fermento em pó<br />
250 g farinha de trigo com fermento<br />
1 pitada de gengibre em pó<br />
açúcar em pó q.b.<br />
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<b>Preparação:</b><br />
Bater o ovo com a manteiga e o açúcar até ficar uma mistura esbranquiçada. Adicionar o sumo e as raspas de limão. Acrescentar aos poucos a farinha peneirada com o fermento. Formar bolinhas do tamanho de uma noz. Passar cada bolinha pelo açúcar em pó( eu só coloco açúcar em metade de cada bolinha) e colocá-las num tabuleiro forrado com papel vegetal. Cozer em forno a 180ºC durante aproximadamente 10 minutos ou até começarem a rachar. Deixar arrefecer sobre uma rede. Quando os biscoitos saem do forno dá a impressão que estão muito moles mas à medida que arrefecem ficam mais consistentes.<br />
Espero que gostem!Aromas com Amorhttp://www.blogger.com/profile/02653746303278862199noreply@blogger.com12tag:blogger.com,1999:blog-5180670302934642694.post-79673156465322031292019-04-11T16:10:00.000+01:002019-04-11T16:10:59.758+01:00Caldeirada de peixes no tachoHá locais que recordamos pelo que lá comemos. Para mim, Peniche é sempre recordada pela cataplana de peixes e mariscos que comi há uns anos na companhia de alguns amigos. Cá em casa não tenho uma cataplana mas para matar as saudades, fiz esta caldeirada de peixes no tacho que ficou diferente mas igualmente deliciosa.<br />
<img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhECLCyI0gMseCxu-69BF0mCXwQgUqbfdLMx2zfWe_qsJIXSj45FAYG_VyPJHsjZaOrrypruRwddrRja0eDLtz2TvZAYQqQ9szDRTDbDPlFg4IcByAeapCHhEiPdfS42n438Gcv91veM-dp/s640/bl20190408_195358.jpg" width="640" /><br />
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<b>Ingredientes</b> (3 pessoas)<b>:</b><br />
2 lombos de pescada<br />
2 filetes de peixe espada<br />
3 batatas<br />
1 cebola<br />
2 dentes de alho<br />
4 hastes de salsa<br />
1 tira de pimento<br />
1 folha de louro<br />
1 pitada de sal<br />
1 pitada de pimenta<br />
1 pitada de pimentão doce<br />
4 colheres de sopa de azeite extra virgem<br />
1 tomate maduro<br />
200 ml vinho verde<br />
50 ml água<br />
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<b>Preparação:</b><br />
No fundo do tacho, colocar o azeite e a cebola cortada em rodelas finas. Juntar as batatas em rodelas grossas, o tomate esmigalhado, o pimento, a folha de louro e o pimentão doce. Por último acrescentar o peixe e os alhos esmagados. Temperar com sal, pimenta, as hastes de salsa e regar com o vinho e a água. Tapar o tacho e cozer em lume brando durante aproximadamente 35 minutos. Durante a cozedura deve-se abanar o tacho para não pegar no fundo e verificar se não é necessário acrescentar mais um pouco de água. Os peixes que usei foram os que tinha em casa mas podemos usar o que quisermos, inclusive mariscos e bivalves(esta última é a minha versão preferida!)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhspwBLpQWYe-d0FsQM3GKim4ZJ1pEv0JVo95rR2h263RPZ7jHsyYXwI5ZBuY55AWMNe7HpKbh1Yo6Iuu_BP9REdKSojtXgPMADV7csFuYu5Wl_QNyFFRSZ_LI61O1sSqN1uePbmczB6r1e/s1600/bl20190408_195207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhspwBLpQWYe-d0FsQM3GKim4ZJ1pEv0JVo95rR2h263RPZ7jHsyYXwI5ZBuY55AWMNe7HpKbh1Yo6Iuu_BP9REdKSojtXgPMADV7csFuYu5Wl_QNyFFRSZ_LI61O1sSqN1uePbmczB6r1e/s200/bl20190408_195207.jpg" width="200" /></a><br />
Espero que gostem!Aromas com Amorhttp://www.blogger.com/profile/02653746303278862199noreply@blogger.com10tag:blogger.com,1999:blog-5180670302934642694.post-89464051477104428182019-02-15T21:51:00.000+00:002019-02-15T21:51:19.788+00:00Tiramisù de morangos - Valentine´s DayMais um dia para recordar e partilhar os momentos mais doces de uma caminhada a dois. A fonte de inspiração foi o blog ladolcerita mas como já é habitual adaptei a receita ao meu gosto pessoal. O toque dos morangos desidratados, acrescentaram cor e ainda mais sabor.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1bihO0DLdx-7vbW7kTZWH_9OaYB3JM4fYpMUKmdKAg_v5BuuqsHbF6nyb6hg8krHWtxgpPnPX9Xs1ojbb00NHaEpQRmisnoHcrT6KgUQVtyEGAIJjp07G_FO0PGe-dkYld856layUWYAl/s1600/20190214_111041.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1bihO0DLdx-7vbW7kTZWH_9OaYB3JM4fYpMUKmdKAg_v5BuuqsHbF6nyb6hg8krHWtxgpPnPX9Xs1ojbb00NHaEpQRmisnoHcrT6KgUQVtyEGAIJjp07G_FO0PGe-dkYld856layUWYAl/s640/20190214_111041.jpg" width="640" /></a></div>
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<b>Ingredientes:</b><br />
1 embalagem (20 g) de morangos desidratados<br />
250 g queijo mascarpone<br />
50 g açúcar<br />
3 gemas<br />
2 cafés expresso<br />
200 ml natas<br />
1 c. sopa Rum<br />
1 embalagem (200 g) "palitos la reine"<br />
cacau em pó q.b.<br />
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<b>Preparação:</b><br />
Bater as gemas com o açúcar em banho maria durante 3 minutos até engrossar (1). Transferir o creme para outro recipiente e deixar arrefecer. Bater o mascarpone com as natas e o rum até ficar um creme consistente (30 minutos antes de bater, coloco as natas e a taça que vou usar no congelador porque assim o creme fica mais consistente). Juntar os dois cremes e envolver com os morangos desidratados esmigalhados. Numa taça, colocar uma camada de palitos embebidos no café, cobrir com 1/3 do creme, repetir o processo e terminar com o restante creme. Levar ao frigorífico pelo menos 6 horas. Na hora de servir, polvilhar com cacau em pó.<br />
(1)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPJriXmtu5PFetwnNCqAY2bVa5F3imLajsyN7KtpwGgrFjitOlwgc2TFpnruLZy0vnlS9-LqUjZbrajWKeS_ZZBnUrDfU9ae4lVAKHQ_s-fc9GcKIgS_5B0F9qkI1D8n3n6dSBvwP4V2Fj/s1600/20190213_161652.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPJriXmtu5PFetwnNCqAY2bVa5F3imLajsyN7KtpwGgrFjitOlwgc2TFpnruLZy0vnlS9-LqUjZbrajWKeS_ZZBnUrDfU9ae4lVAKHQ_s-fc9GcKIgS_5B0F9qkI1D8n3n6dSBvwP4V2Fj/s200/20190213_161652.jpg" width="200" /></a><br />
Espero que gostem! Aromas com Amorhttp://www.blogger.com/profile/02653746303278862199noreply@blogger.com2tag:blogger.com,1999:blog-5180670302934642694.post-32230988653502299182019-02-09T13:49:00.000+00:002019-02-09T13:49:51.942+00:00Bolo de batata-doce e canelaEste delicioso bolinho foi confeccionado com as batatas-doces que a C. me ofereceu. Foi aprovado pelo painel de provadores do blog. Como é habitual, alterei a receita original e não tem adição de gordura saturada que substituí por curgete ralada. Missão cumprida! Experimentem que não se vão arrepender.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP9x_vjVwqJvYajUj43v4xjR6UKllpbT-pU7Bqdm7-btKjp-ndbKavKF8uNbkD8p6N9N1Uai-BDZcC02U4oJDwgg74yctvOMQlyYy7D3Vn-SJ1r-fIxQa5e8BBPNAFnAFHXwUB8oizWECo/s1600/20190209_123322.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP9x_vjVwqJvYajUj43v4xjR6UKllpbT-pU7Bqdm7-btKjp-ndbKavKF8uNbkD8p6N9N1Uai-BDZcC02U4oJDwgg74yctvOMQlyYy7D3Vn-SJ1r-fIxQa5e8BBPNAFnAFHXwUB8oizWECo/s640/20190209_123322.jpg" width="640" /></a></div>
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<b>Ingredientes:</b><br />
300 g batata-doce(usei alaranjada)<br />
180 g açúcar mascavado<br />
50 g curgete<br />
3 ovos<br />
100 g farinha de trigo com fermento<br />
1 c. chá canela pó<br />
1 pau de canela<br />
raspas de 1/2 limão<br />
<b><br /></b>
<b>Preparação:</b><br />
Descascar as batatas e cozê-las com um pau de canela até ficarem quase a desfazer-se. Retirar a água, o pau de canela e esmagar até obter um puré, deixar arrefecer. Ralar a curgete no ralador de cenoura e misturar com açúcar, canela em pó, puré da batata-doce, gemas, raspas de limão. Juntar a farinha e por fim envolver com as claras batidas em castelo. Levar ao forno a 180º C durante cerca de 30 minutos(fazer o teste do palito, se sair seco está pronto). Depois de frio, polvilhar com canela em pó.<br />
Espero que gostem!Aromas com Amorhttp://www.blogger.com/profile/02653746303278862199noreply@blogger.com6tag:blogger.com,1999:blog-5180670302934642694.post-85745402819641437042018-11-27T14:44:00.003+00:002018-11-27T14:44:53.068+00:00Espécie de batatas "fritas" no fornoO mérito destas batatinhas "fritas" são da B., a menina mais nova cá de casa. Tem mão para o tempero! São a receita favorita dos comensais habituais, a mistura das ervas aromáticas dá-lhe um sabor fantástico e não levam adição de sal! Perfeitas para acompanhamento de carne/peixe ou petiscar como entradinha. Desta forma, já podemos comer várias vezes batatas "fritas"!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwHzZMlmGsW7dduNaoNYoW33orUmcNIeAcmm7tmGmIC8x0tugT1ux-rfYv1_HstMN4unromEVUzNbE6UDF44pz55vPHVrHrxfpRRoGLhDTKIHemzMpXlOg4-lZfQ4wGzd8VVwaAStfikBs/s1600/20181120_194950.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; clear: left; color: #0066cc; float: left; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1em; margin-right: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwHzZMlmGsW7dduNaoNYoW33orUmcNIeAcmm7tmGmIC8x0tugT1ux-rfYv1_HstMN4unromEVUzNbE6UDF44pz55vPHVrHrxfpRRoGLhDTKIHemzMpXlOg4-lZfQ4wGzd8VVwaAStfikBs/s640/20181120_194950.jpg" width="640" /></a><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
<b>Ingredientes(4 doses):</b><br />
4 batatas<br />
1 colher de sopa de azeite virgem extra<br />
1 colher de chá de orégãos secos<br />
1 colher de chá de pimentão doce<br />
<span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1 colher de café de alho em pó</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
1 pitada de pimenta<br />
<br />
<b>Preparação:</b><br />
Descascar as batatas, enxugá-las com papel absorvente e cortar em palitos finos. Adicionar os restantes ingredientes e misturar. Espalhar as batatas sobre uma rede antiaderente (1) e levar ao forno a 200ºC durante 15-20 minutos ou até ficarem douradinhas.<br />
(1)<br />
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Espero que gostem!</div>
Aromas com Amorhttp://www.blogger.com/profile/02653746303278862199noreply@blogger.com9tag:blogger.com,1999:blog-5180670302934642694.post-34496815486474390542018-11-10T11:46:00.000+00:002018-11-10T11:46:04.059+00:00Castanhas de SisteloFomos fazer uma caminhada na aldeia de Sistelo que se situa no concelho de Arcos de Valdevez e ficamos encantados com as suas paisagens em socalcos. Durante o percurso encontrei vários castanheiros e nem pensei duas vezes, há que abastecer e carregar a mochila com deliciosas castanhas. Confesso qua a forma que mais me agrada para as confecionar é assadas na brasa mas como sou tão gulosa vou partilhar como as faço rapidamente no microondas.<br />
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<u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp884M-yym_-z7NHqIaGXYZvA9LGhggARrFzKdTpiYhotNhSnCKVtlgxbBYz4PkkR1n6b-JHk4Hd9OBQvGnTT4peZU3RWQ85ULgus_aw56CvAd4fPsN7uJ3xIsoS4kdykO_pxjXzjEvRA5/s1600/IMG-20181103-WA0039.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 16px; margin-right: 16px; orphans: 2; text-align: center; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1024" data-original-width="768" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp884M-yym_-z7NHqIaGXYZvA9LGhggARrFzKdTpiYhotNhSnCKVtlgxbBYz4PkkR1n6b-JHk4Hd9OBQvGnTT4peZU3RWQ85ULgus_aw56CvAd4fPsN7uJ3xIsoS4kdykO_pxjXzjEvRA5/s320/IMG-20181103-WA0039.jpg" style="cursor: move;" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2S50D1VvBK1VPKvRaE17RiRkur8oxHEvAMzgsdOrO2q3ZR53oVKbJ0RNyx6rj31i3NbDZxpJW02_cAOnJZc-Ed92FClvKN1MvjDf978NKNTjtpEGgsetTFSyy471ruhiprIoOcyOq0_wk/s1600/IMG-20181103-WA0019.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 16px; margin-right: 16px; orphans: 2; text-align: center; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1024" data-original-width="768" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2S50D1VvBK1VPKvRaE17RiRkur8oxHEvAMzgsdOrO2q3ZR53oVKbJ0RNyx6rj31i3NbDZxpJW02_cAOnJZc-Ed92FClvKN1MvjDf978NKNTjtpEGgsetTFSyy471ruhiprIoOcyOq0_wk/s320/IMG-20181103-WA0019.jpg" style="cursor: move;" width="240" /></a></u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQ2AaibrT8oRQ0hIX2AzE_p0vH5MowogKKXJq-sr8FsIiVC2B2OVoHJI7A1-I1ef2tvMBWBFbW6zVY4iBuLNOAUHK5pN20jGvkev3A5G49ZwQGCPRsAE-9SfEfANCgRSNaGlFapMvi2PX/s1600/IMG-20181103-WA0007.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 16px; margin-right: 16px; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1024" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQ2AaibrT8oRQ0hIX2AzE_p0vH5MowogKKXJq-sr8FsIiVC2B2OVoHJI7A1-I1ef2tvMBWBFbW6zVY4iBuLNOAUHK5pN20jGvkev3A5G49ZwQGCPRsAE-9SfEfANCgRSNaGlFapMvi2PX/s400/IMG-20181103-WA0007.jpg" style="cursor: move;" width="300" /></a></div>
<b>Ingredientes:</b><br />
castanhas<br />
água<br />
<br />
<b>Preparação:</b><br />
Dar um golpe nas castanhas no sentido longitudinal. Salpicá-las com água e cozinhar no micro-ondas. As minhas cozinharam na potência 800 w durante 1 minuto e 50 segundos(testem por períodos de 30 segundos até as castanhas estarem cozidas). É desta forma que costumo cozinhar as castanhas para as congelar e ir gastando ao longo do Inverno.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3j9337Xp2-UgJD7_HWRYvKeVwR7M2KGT-QxxNpiVZU15eXwCP1CGMSHi08tzpGK46cSuPirtwqLiAfooFDXClrQ8E786AEbRKW49Ha8VvOSBBXPokghps_GinZvZlcpk2tjgzyOPWRcqD/s1600/20181109_184918.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 16px; margin-right: 16px; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3j9337Xp2-UgJD7_HWRYvKeVwR7M2KGT-QxxNpiVZU15eXwCP1CGMSHi08tzpGK46cSuPirtwqLiAfooFDXClrQ8E786AEbRKW49Ha8VvOSBBXPokghps_GinZvZlcpk2tjgzyOPWRcqD/s200/20181109_184918.jpg" width="200" /></a><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
Espero que gostem!Aromas com Amorhttp://www.blogger.com/profile/02653746303278862199noreply@blogger.com10tag:blogger.com,1999:blog-5180670302934642694.post-71231089062621916522018-10-04T14:44:00.002+01:002018-10-04T14:44:39.012+01:00Mimosa manga laranjaNuma tarde solarenga de Outono partilhei esta Mimosa de manga laranja que se revelou refrescante e deliciosa.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibt5JNKMdPzoRH3w90d1R0ZlHcrZUITdVAyB638JkWa-RPRgeL2vGVQuTEq261Cu8XE_KJm_HvEeCVogpw4cGjVN3tX9PTE9AvbUjJOyZ9yDhY9BHCBVAs7yRzodwbkK0DcYajlXOenSpF/s1600/x20180722_205842.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; clear: left; color: #0066cc; float: left; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 16px; margin-right: 16px; orphans: 2; text-align: left; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></a><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw5aCspmwFlVhOzmt5Fr0TPnpLyggXb0MFLF3Q7RnDeTtHzT3fr1YnvhUnaPzBWx28gID41O3MpTndilygjp4FuMABPZhDWaxI54s-TQsBuVVO0shUncYdyR9OoNeu32a2VfZdDVUZFo_Z/s1600/20181004_143959.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw5aCspmwFlVhOzmt5Fr0TPnpLyggXb0MFLF3Q7RnDeTtHzT3fr1YnvhUnaPzBWx28gID41O3MpTndilygjp4FuMABPZhDWaxI54s-TQsBuVVO0shUncYdyR9OoNeu32a2VfZdDVUZFo_Z/s640/20181004_143959.jpg" width="358" /></a></div>
<br />
<b></b><b></b><br />
<b>Ingredientes:</b><br />
Espumante bruto fresco q.b.<br />
Compal light manga laranja fresco q.b.<br />
<br />
<b>Preparação:</b><br />
Misturar partes iguais de espumante e compal light. Para manter a bebida fria, gosto de colocar algumas framboesas congeladas no copo.<br />
Espero que gostem!Aromas com Amorhttp://www.blogger.com/profile/02653746303278862199noreply@blogger.com2tag:blogger.com,1999:blog-5180670302934642694.post-20096956664074864562018-09-22T19:27:00.000+01:002018-09-22T19:27:35.111+01:00Bolachas do AndarCá em casa adoramos fazer caminhadas e desta forma temos conhecido ao longo dos anos locais únicos e lindíssimos do nosso país. As bolachas que hoje vos trago, costumo partilhá-las com um grupo de caminhantes. Servem para acompanhar o cafezinho do A. e que bem que sabem!<br />
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<b>Ingredientes:</b><br />
600 g farinha de trigo sem fermento<br />
200 g açúcar<br />
200 g margarina<br />
2 ovos<br />
3 colheres de chá de essência de baunilha<br />
1 colher de chá de cardamomo em pó<br />
2 colheres de chá canela em pó<br />
<br />
<b>Preparação:</b><br />
Misturar o açúcar com a margarina até obter uma mistura homogénea. Acrescentar os ovos, a essência de baunilha, o cardamomo e canela em pó, bater até ficar um creme. Juntar a farinha até formar uma massa consistente. Dividir a massa em três partes, formar cilindros e envolver em película aderente. Levar ao congelador durante 20 minutos para ganhar consistência. Retirar a película aderente e cortar rodelas com 0,2 cm (1). Nesta fase pode-se pressionar um carimbo na superfície da bolacha para imprimir um motivo (2). Levar ao forno a 180ºC durante 12 minutos.<br />
(1) (2)<br />
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Espero que gostem!Aromas com Amorhttp://www.blogger.com/profile/02653746303278862199noreply@blogger.com5tag:blogger.com,1999:blog-5180670302934642694.post-35247779475534359182018-09-07T11:11:00.000+01:002018-09-07T12:16:40.966+01:00Gelo florido<span style="background-color: transparent; color: black; display: inline; float: none; font-family: Georgia, "Times New Roman", serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Este gelo florido foi muito elogiado na nossa celebração e por isso aqui fica a forma simplérrima como é feito. Noutras ocasiões já fiz este tipo de gelo com framboesas ou mirtilos no seu interior e ficou lindíssimo para refrescar água aromatizada. Pequenos pormenores que fazem a diferença!</span><br />
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<span style="background-color: transparent; color: black; display: inline; float: none; font-family: Georgia, "Times New Roman", serif; font-size: 16px; font-variant: normal; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">cuvetes de silicone</span></div>
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<span style="background-color: transparent; color: black; display: inline; float: none; font-family: Georgia, "Times New Roman", serif; font-size: 16px; font-variant: normal; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">flores de alfazemas</span></div>
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<span style="background-color: transparent; color: black; display: inline; float: none; font-family: Georgia, "Times New Roman", serif; font-size: 16px; font-variant: normal; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><b>Preparação:</b></span></div>
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<span style="background-color: transparent; color: black; display: inline; float: none; font-family: Georgia, "Times New Roman", serif; font-size: 16px; font-variant: normal; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Encher as cuvetes com água, colocar as flores e levar ao congelador até solidificar.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="background-color: transparent; color: black; display: inline; float: none; font-size: 16px; font-variant: normal; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Espero que gostem</span><span style="background-color: transparent; color: black; display: inline; float: none; font-size: 16px; font-variant: normal; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">!</span></span><span style="background-color: transparent; color: black; display: inline; float: none; font-size: 16px; font-variant: normal; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></span></div>
Aromas com Amorhttp://www.blogger.com/profile/02653746303278862199noreply@blogger.com5tag:blogger.com,1999:blog-5180670302934642694.post-52781711131537051332018-09-04T16:15:00.002+01:002018-09-07T12:14:21.256+01:00Almôndegas caseiras de carne Há comidas que nos confortam o estômago e estas almôndegas caseiras de carne com molho de tomate, são isso mesmo. Há alguns cuidados que tenho, as carnes são escolhidas e picadas na hora no talho e uso tomates maduros frescos para fazer o molho. Sucesso garantido para ouvir " Humm, era mesmo isso que me apetecia comer"!<br />
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<b>Ingredientes (4 pessoas):</b><br />
<span style="color: #444444;">Almôndegas</span><br />
350 g carne vaca magra picada<br />
150 g carne porco magra picada<br />
25 g pão ralado<br />
3 colheres de sopa de leite<br />
2 colheres de sopa de cebola muito picadinha<br />
2 dentes de alho esmagados<br />
1 pitada de sal<br />
1 pitada de pimenta<br />
1 pitada de noz moscada moída<br />
1 colher de chá de orégãos secos<br />
200 ml vinho verde<br />
4 colheres de sopa de azeite extra virgem<br />
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<span style="color: #444444;">Molho de tomate</span><br />
4 tomates maduros<br />
1 cebola pequena<br />
3 dentes de alho<br />
1 folha de louro<br />
1 colher sobremesa manjericão seco<br />
3 colheres de sopa de azeite extra virgem<br />
1 pitada de sal<br />
1 pitada de açúcar<br />
200 ml água<br />
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<b>Preparação:</b><br />
<span style="color: #444444;">Almôndegas</span><br />
Numa taça, colocar as carnes e misturá-las com um garfo. Adicionar a cebola, alhos, sal, pimenta, noz moscada, orégãos, pão ralado e leite. Mexer bem até obter uma mistura homogénea. Passar as mão por farinha de trigo e moldar bolinhas do tamanho de nozes. Passar cada bolinha por pão ralado e reservar no frigorífico.<br />
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<span style="color: #444444;">Molho de tomate</span><br />
Num tacho refogar levemente o azeite, cebola picada, alhos esmagados e folha de louro. Adicionar os tomates picados sem pele e mexer durante 3 minutos. Juntar os restantes ingredientes e deixar a cozinhar durante 10 minutos.<br />
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Enquanto o molho de tomate está a apurar, vamos avançar com as almôndegas. Numa frigideira, colocamos as 4 colheres de sopa de azeite e vamos alourar as almôndegas de ambos os lados. Refrescamos com 200 ml vinho verde e deixamos em lume alto 2 minutos. Juntamos o molho de tomate, tapamos e cozinhamos em lume brando por 25 minutos(virar as almôndegas 2 x para uniformizar a cozedura). Estas almôndegas foram servidas com pão torrado e uma salada de tomate coração de boi, mas às vezes acompanho com esparguete ou arroz, depende das solicitações.<br />
Espero que gostem!Aromas com Amorhttp://www.blogger.com/profile/02653746303278862199noreply@blogger.com4tag:blogger.com,1999:blog-5180670302934642694.post-27213287224327050382018-08-08T17:49:00.000+01:002018-11-27T15:01:07.250+00:0025 Anos de Caminho...<span style="color: #444444;"><span style="color: black; font-size: large;">25</span> Anos de Caminho…. Sim, são as nossas Bodas de Prata! O post de hoje é a partilha da celebração que fizemos com os familiares mais chegados. As fotos são da autoria da querida L.,Obrigada! O fio condutor para assinalar esta caminhada foram dois poemas de Fernando Pessoa:</span><br />
<span style="color: #444444;">"Somos todos anjos de uma só asa, e só podemos voar quando nos abraçamos uns aos outros" </span><br />
<span style="color: #444444;">"Amar não se conjuga no passado, ou se ama para sempre ou nunca se amou verdadeiramente" </span><br />
<span style="color: #444444;"><span style="color: #444444;"><span style="color: #444444;">O bolo foi preparado por mim</span></span><span style="color: #444444;"><span style="color: #444444;"> </span></span><span style="color: #444444;"><span style="color: #444444;">co</span></span><span style="color: #444444;">m os sabore</span></span><span style="color: #444444;">s mais apreciados por nós, <a href="https://aromas-com-amor.blogspot.com/2018/05/bolinho-dia-da-mae-obrigada.html"><span style="color: purple;">chocolate</span></a>, <a href="https://aromas-com-amor.blogspot.com/2013/11/bolo-de-nozes.html"><span style="color: purple;">noz</span></a> e <a href="https://aromas-com-amor.blogspot.com/2016/06/o-melhor-bolo-de-cenoura-do-mundo.html"><span style="color: purple;">cenoura</span></a>. As rosas brancas que embelezaram o bolo, vieram do jardim da avó T. e as alfazemas que usei para fazer o gelo florido são do nosso jardim. Foi um dia perfeito para assinalar a nossa caminhada a dois! </span><br />
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Espero que gostem!<br />
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Aromas com Amorhttp://www.blogger.com/profile/02653746303278862199noreply@blogger.com29tag:blogger.com,1999:blog-5180670302934642694.post-69669667538111075512018-05-06T15:51:00.001+01:002018-05-06T15:51:39.598+01:00Bolinho dia da MÃE, obrigada!<span style="font-family: Arial, Helvetica, sans-serif;">Adorei a minha prendinha do dia da MÃE, obrigada Z.P. e B ! Uma prendinha tão amorosa pedia o melhor e mais fofo bolo de chocolate do mundo!</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Ingredientes:</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 ovos</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">210 g açúcar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">100 g farinha de trigo com fermento</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 colher de chá rasa de fermento pó</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">200 g chocolate culinária em barra</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">120 g margarina</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 colher de sopa de margarina</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 colheres de sopa de leite</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<b><span style="font-family: Arial, Helvetica, sans-serif;">Preparação:</span></b><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Cobertura</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; display: inline; float: none; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Só se deve proceder ao aquecimento na hora de usar. </span>Numa taça que possa ir ao micro-ondas colocar 1 colher de sopa de margarina, 2 colheres de sopa de leite e 2 barras e meia do chocolate culinária em barra. Levar a mistura ao micro-ondas, aquecer por períodos de 10 segundos e mexer entre aquecimentos.</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Massa</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; display: inline; float: none; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Derreter no micro-ondas o restante chocolate em barra com os 120 g de margarina, aquecer por períodos de 15 segundos e mexer entre aquecimentos . </span>Bater as claras em castelo e reservar. Bater as gemas com o açúcar até ficar um creme esbranquiçado. Adicionar o chocolate derretido e bater até homogeneizar. Adicionar alternadamente e com movimentos circulares de cima para baixo as claras batidas e a farinha com o fermento. Deitar o preparado em forma untada e forrada com papel vegetal. Levar ao forno pré-aquecido a 180ºC durante 30 minutos. Desenformar e decorar com a cobertura e avelãs torradas.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Espero que gostem!</span>Aromas com Amorhttp://www.blogger.com/profile/02653746303278862199noreply@blogger.com9