tag:blogger.com,1999:blog-32548364026346297492024-03-08T03:33:55.603-08:00Cozinhaterapia VovoszinhaDevido a correria do dia a dia, quanto mais rápida e fácil for a forma de se preparar uma refeição, melhor. A comida "caseira" fica apenas para os fins de semana, ou em alguns casos na casa da vovó, não é mesmo?
Cozinhar pode ser uma forma de descontrair, relaxar e se divertir. Não abandone a cozinha, faça do ato de cozinhar uma terapia nos momentos possíveis e ganhe mais saúde e o amor de seus familiares.Rosinha Benvenga http://www.blogger.com/profile/17966226926080948214noreply@blogger.comBlogger847125tag:blogger.com,1999:blog-3254836402634629749.post-60360201767540911592021-03-08T16:25:00.000-08:002021-03-08T16:25:01.609-08:00empadas de abobrinha<div class="separator" style="clear: both; text-align: center;">
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empadas de abobrinha(MinhaVida)<br />
1 abobrinha italiana ralada (média)<br />
1 cebola pequena picadinha<br />
1 ovo<br />
2 claras<br />
salsinha e alecrim<br />
3 colheres de sopa de iogurte<br />
3 colheres de sopa de aveia<br />
2 colheres de sopa de farinha integral<br />
1 colher de sopa de azeite<br />
1 colher de sobremesa de fermento em pó<br />
sal.<br />
<br />
colocar todos os ingredientes numa tigela misturar bem e com auxilio de uma concha colocar nas forminhas de silicone levar ao forno pre aquecido por 35 a 40 minutos.<br />
<br />
<br />
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<br />Rosinha Benvenga http://www.blogger.com/profile/17966226926080948214noreply@blogger.com1tag:blogger.com,1999:blog-3254836402634629749.post-87173748607334974432021-03-08T16:23:00.000-08:002021-03-08T16:23:21.354-08:00hamburguer de couve flor<div class="separator" style="clear: both; text-align: center;">
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hamburguer de couve flor(Cozinhafitefat)<br />
<br />
1 couve flor (a minha não era grande)<br />
1/2 cebola ralada<br />
3 colheres de farinha de aveia( eu usei um pouco mais para dar a liga)<br />
1 ovo<br />
sal a gosto<br />
pimenta preta a gosto (não usei)<br />
fios de azeite<br />
salsa desidratada a gosto(usei temperos frescos oregano,manjericão)<br />
depois de higienizar a couve flor corte ela bem picadinha coloque num refratário tampe com papel filme faça pequenos furos e leve para cozinhar em microondas por 8 minutos retire o papel filme e amasse com o auxilio de um garfo,acrescente o restante dos ingredientes(menos o azeite) misture bem e modele os hambúrgueres sobre uma assadeira untada e forrada com papel manteiga coloque os hambúrgueres polvilhe a salsa desidratada(eu usei temperos frescos) regar com azeite e levar ao forno para assar por 20 minutos<br />
<br />
Sugestão para servir Colocar queijo cottage<br />
<br />
<span style="color: red;">eu usei no lugar do cottage iogurte grego de kefir.</span><br />
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<br />Rosinha Benvenga http://www.blogger.com/profile/17966226926080948214noreply@blogger.com0tag:blogger.com,1999:blog-3254836402634629749.post-28557307457862800732021-03-08T16:21:00.000-08:002021-03-08T16:21:43.384-08:00batatas à Portuguesa Gratinada<div class="separator" style="clear: both; text-align: center;">
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batatas à Portuguesa gratinada (tastemade)<br />
<br />
<br />
<div class="VideoRecipeIngredients" data-reactid="258" style="background-color: white; box-sizing: border-box; color: #191919; font-family: Calibre, "Helvetica Neue", Helvetica, sans-serif; font-size: 16px; margin-bottom: 24px;">
<div class="VideoRecipeContent" data-reactid="259" style="border-top: 1px solid rgb(224, 224, 224); box-sizing: border-box; padding-top: 24px;">
<h3 data-reactid="260" style="box-sizing: border-box; color: #403d3c; font-family: TradeGothicLTStd-BoldExt, sans-serif; font-size: 18px; font-weight: normal; letter-spacing: 3px; margin: 0px 0px 10px; text-transform: uppercase;">
<span data-reactid="261" style="box-sizing: border-box;">INGREDIENTES</span></h3>
<div data-reactid="262" style="box-sizing: border-box;">
<ul class="no-bullet recipe-ingredients-list" data-reactid="263" style="box-sizing: border-box; color: #403d3c; font-family: ClarendonLTStd-Light, serif; font-weight: 600; letter-spacing: 0px; line-height: 31px; list-style: none; margin: 0px; padding: 0px;">
<li data-reactid="264" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><div class="p-ingredient" data-reactid="265" style="box-sizing: border-box; font-weight: 400;">
30g de manteiga</div>
</li>
<li data-reactid="266" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><div class="p-ingredient" data-reactid="267" style="box-sizing: border-box; font-weight: 400;">
3 colheres de sopa de farinha de trigo</div>
</li>
<li data-reactid="268" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><div class="p-ingredient" data-reactid="269" style="box-sizing: border-box; font-weight: 400;">
500ml de leite</div>
</li>
<li data-reactid="270" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><div class="p-ingredient" data-reactid="271" style="box-sizing: border-box; font-weight: 400;">
1 pitada de noz moscada</div>
</li>
<li data-reactid="272" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><div class="p-ingredient" data-reactid="273" style="box-sizing: border-box; font-weight: 400;">
Sal</div>
</li>
<li data-reactid="274" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><div class="p-ingredient" data-reactid="275" style="box-sizing: border-box; font-weight: 400;">
Pimenta(não usei)</div>
</li>
<li data-reactid="276" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><div class="p-ingredient" data-reactid="277" style="box-sizing: border-box; font-weight: 400;">
1 colher de sopa de azeite de oliva</div>
</li>
<li data-reactid="278" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><div class="p-ingredient" data-reactid="279" style="box-sizing: border-box; font-weight: 400;">
2 cebolas médias em rodelas</div>
</li>
</ul>
<ul class="no-bullet recipe-ingredients-list second" data-reactid="280" style="box-sizing: border-box; color: #403d3c; font-family: ClarendonLTStd-Light, serif; font-weight: 600; letter-spacing: 0px; line-height: 31px; list-style: none; margin: 0px; padding: 0px;">
<li data-reactid="281" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><div class="p-ingredient" data-reactid="282" style="box-sizing: border-box; font-weight: 400;">
3 batatas médias cozidas em rodelas(cozinhei no vapor)</div>
</li>
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1 xícara de presunto em tiras</div>
</li>
<li data-reactid="285" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><div class="p-ingredient" data-reactid="286" style="box-sizing: border-box; font-weight: 400;">
1½ xícara de muçarela ralado</div>
</li>
<li data-reactid="287" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><div class="p-ingredient" data-reactid="288" style="box-sizing: border-box; font-weight: 400;">
3 ovos cozidos em fatias</div>
</li>
<li data-reactid="289" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><div class="p-ingredient" data-reactid="290" style="box-sizing: border-box; font-weight: 400;">
½ xícara de queijo parmesão ralado</div>
</li>
<li data-reactid="291" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><div class="p-ingredient" data-reactid="292" style="box-sizing: border-box; font-weight: 400;">
¼ xícara de azeitonas pretas sem caroço</div>
</li>
<li data-reactid="293" style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><div class="p-ingredient" data-reactid="294" style="box-sizing: border-box; font-weight: 400;">
1 colher de sopa de salsa picada</div>
</li>
</ul>
</div>
</div>
</div>
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<div class="VideoRecipeContent" data-reactid="296" style="box-sizing: border-box;">
<h3 data-reactid="297" style="box-sizing: border-box; color: #403d3c; font-family: TradeGothicLTStd-BoldExt, sans-serif; font-size: 18px; font-weight: normal; letter-spacing: 3px; margin: 0px 0px 10px; text-transform: uppercase;">
<span data-reactid="298" style="box-sizing: border-box;">INSTRUÇÕES</span></h3>
<ol class="recipe-steps-list e-instructions" data-reactid="299" style="box-sizing: border-box; color: #403d3c; font-family: ClarendonLTStd-Light, serif; font-weight: 600; letter-spacing: 0px; line-height: 31px; list-style-image: initial; list-style-position: initial; margin: 0px 0px 0px 25px; padding: 0px;">
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Em uma panela, derreter a manteiga, juntar a farinha e em seguida o leite, sempre mexendo até ficar consistente.</div>
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Temperar com uma pitada de noz moscada, sal e pimenta e reservar.</div>
</li>
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Aquecer uma frigideira, regar com azeite e dourar a cebola. Reservar.</div>
</li>
<li data-reactid="306" style="box-sizing: border-box; list-style: decimal; margin: 0px; padding: 0px;"><div data-reactid="307" style="box-sizing: border-box; font-weight: 400;">
Dispor as batatas em um refratário, cobrir com o molho e com as rodelas de cebola.</div>
</li>
<li data-reactid="308" style="box-sizing: border-box; list-style: decimal; margin: 0px; padding: 0px;"><div data-reactid="309" style="box-sizing: border-box; font-weight: 400;">
Adicionar o presunto, a muçarela, os ovos, o parmesão e as azeitonas.</div>
</li>
<li data-reactid="310" style="box-sizing: border-box; list-style: decimal; margin: 0px; padding: 0px;"><div data-reactid="311" style="box-sizing: border-box; font-weight: 400;">
Levar ao forno preaquecido a 180 graus por, aproximadamente, 30 minutos ou até que o queijo esteja gratinado.</div>
</li>
</ol>
</div>
</div>
<div class="separator" style="clear: both; text-align: center;">
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<br />Rosinha Benvenga http://www.blogger.com/profile/17966226926080948214noreply@blogger.com0tag:blogger.com,1999:blog-3254836402634629749.post-54008549954170857632021-03-08T15:57:00.000-08:002021-03-08T15:57:11.971-08:00Talharim com espinafre e shimeji<div class="separator" style="clear: both; text-align: center;">
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Talharim com espinafre e shimeji<br />
<br />
250 gramas de talharim<br />
1 maço de espinafre<br />
1 bandeja de shimeji já lavado e todo separado.<br />
azeite.<br />
1cebola<br />
sal<br />
limpar o espinafre colocar as folhas numa vasilha que possa ir ao microondas cozinhar as folhas por 10 minutos (não precisa colocar água só a umidade das folhas lavadas e o suficiente para cozinhar).depois deixar escorrer e espremer para tirar toda água,<br />
colocar azeite numa frigideira grande refogar a cebola colocar o espinafre picadinho deixar refogar depois acrescente,o shimeji e deixe refogar.<br />
<br />
cozinhe o talharim na hora que for escorrer separar 1 concha da água do cozimento colocar o talharim junto do refogado e acrescente a água do cozimento aquecer bem e servir.<br />
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<br />Rosinha Benvenga http://www.blogger.com/profile/17966226926080948214noreply@blogger.com1tag:blogger.com,1999:blog-3254836402634629749.post-41377249534063071042020-04-10T15:05:00.000-07:002020-04-10T15:05:08.029-07:00Polpetone a parmegiana<div class="separator" style="clear: both; text-align: center;">
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Polpetone a parmegiana (Sal de Flor)<br />
<br />
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INGREDIENTES:</h3>
<ul style="background-color: white; border: 0px; box-sizing: border-box; color: #191919; font-family: "Libre Baskerville", Georgia, serif; font-size: 0.9375rem; line-height: 1.73; list-style: square; margin: 0px 0px 26px; padding: 0px 0px 0px 50px; vertical-align: baseline;">
<li style="border: 0px; box-sizing: border-box; list-style-position: outside; margin: 0px 0px 4px; padding: 0px; vertical-align: baseline;">1/2 kg de carne moída (eu usei patinho, mas pode acém ou qualquer outra que preferir).(No lugar da carne vermelha usei coxaesobrecoxa de frango moida )</li>
<li style="border: 0px; box-sizing: border-box; list-style-position: outside; margin: 0px 0px 4px; padding: 0px; vertical-align: baseline;">1 cebola picada</li>
<li style="border: 0px; box-sizing: border-box; list-style-position: outside; margin: 0px 0px 4px; padding: 0px; vertical-align: baseline;">1 dente de alho picado</li>
<li style="border: 0px; box-sizing: border-box; list-style-position: outside; margin: 0px 0px 4px; padding: 0px; vertical-align: baseline;">1/3 xícara de cheiro verde picado</li>
<li style="border: 0px; box-sizing: border-box; list-style-position: outside; margin: 0px 0px 4px; padding: 0px; vertical-align: baseline;">sal</li>
<li style="border: 0px; box-sizing: border-box; list-style-position: outside; margin: 0px 0px 4px; padding: 0px; vertical-align: baseline;">pimenta do reino (não usei)</li>
<li style="border: 0px; box-sizing: border-box; list-style-position: outside; margin: 0px 0px 4px; padding: 0px; vertical-align: baseline;">fio de azeite</li>
<li style="border: 0px; box-sizing: border-box; list-style-position: outside; margin: 0px 0px 4px; padding: 0px; vertical-align: baseline;">requeijão quanto baste</li>
<li style="border: 0px; box-sizing: border-box; list-style-position: outside; margin: 0px 0px 4px; padding: 0px; vertical-align: baseline;">4 a 6 fatias de presunto</li>
<li style="border: 0px; box-sizing: border-box; list-style-position: outside; margin: 0px 0px 4px; padding: 0px; vertical-align: baseline;">1/3 xícara de azeitonas verdes picadas</li>
<li style="border: 0px; box-sizing: border-box; list-style-position: outside; margin: 0px 0px 4px; padding: 0px; vertical-align: baseline;">1/2 tomate cortado em rodelas</li>
<li style="border: 0px; box-sizing: border-box; list-style-position: outside; margin: 0px 0px 4px; padding: 0px; vertical-align: baseline;">10 fatias de muçarela</li>
<li style="border: 0px; box-sizing: border-box; list-style-position: outside; margin: 0px 0px 4px; padding: 0px; vertical-align: baseline;">molho vermelho quanto baste</li>
<li style="border: 0px; box-sizing: border-box; list-style-position: outside; margin: 0px 0px 4px; padding: 0px; vertical-align: baseline;">orégano</li>
</ul>
<h3 style="background-color: white; border: 0px; box-sizing: border-box; font-family: Karla, Arial, sans-serif; font-size: 1.1875rem; line-height: 1.4; margin: 38px 0px 8px; padding: 0px; vertical-align: baseline;">
MODO DE FAZER:</h3>
<div style="background-color: white; border: 0px; box-sizing: border-box; color: #191919; font-family: "Libre Baskerville", Georgia, serif; font-size: 0.9375rem; line-height: 1.73; margin-bottom: 26px; padding: 0px; vertical-align: baseline;">
Em uma tigela, misture a carne moída com a cebola, alho, cheiro verde e tempere com sal, pimenta do reino e fio de azeite. Mexa bem.</div>
<div style="background-color: white; border: 0px; box-sizing: border-box; color: #191919; font-family: "Libre Baskerville", Georgia, serif; font-size: 0.9375rem; line-height: 1.73; margin-bottom: 26px; padding: 0px; vertical-align: baseline;">
Unte uma assadeira com um fio de azeite e disponha metade da carne moída formando um retângulo. Prense bem com as mãos para a carne ficar firme.</div>
<div style="background-color: white; border: 0px; box-sizing: border-box; color: #191919; font-family: "Libre Baskerville", Georgia, serif; font-size: 0.9375rem; line-height: 1.73; margin-bottom: 26px; padding: 0px; vertical-align: baseline;">
Faça as camadas na seguinte sequência:</div>
<ol style="background-color: white; border: 0px; box-sizing: border-box; color: #191919; font-family: "Libre Baskerville", Georgia, serif; font-size: 0.9375rem; line-height: 1.73; list-style-image: initial; list-style-position: initial; margin: 0px 0px 26px; padding: 0px 0px 0px 50px; vertical-align: baseline;">
<li style="border: 0px; box-sizing: border-box; list-style-position: outside; margin: 0px 0px 4px; padding: 0px; vertical-align: baseline;">Requeijão (tome cuidado para não passar muito das bordas, depois fica difícil fechar o polpetone).</li>
<li style="border: 0px; box-sizing: border-box; list-style-position: outside; margin: 0px 0px 4px; padding: 0px; vertical-align: baseline;">Presunto</li>
<li style="border: 0px; box-sizing: border-box; list-style-position: outside; margin: 0px 0px 4px; padding: 0px; vertical-align: baseline;">Azeitonas</li>
<li style="border: 0px; box-sizing: border-box; list-style-position: outside; margin: 0px 0px 4px; padding: 0px; vertical-align: baseline;">Tomates (tempere com sal e orégano)</li>
<li style="border: 0px; box-sizing: border-box; list-style-position: outside; margin: 0px 0px 4px; padding: 0px; vertical-align: baseline;">metade da Muçarela (usei muçarela ralada)</li>
</ol>
<div style="background-color: white; border: 0px; box-sizing: border-box; color: #191919; font-family: "Libre Baskerville", Georgia, serif; font-size: 0.9375rem; line-height: 1.73; margin-bottom: 26px; padding: 0px; vertical-align: baseline;">
Cubra com a outra metade da carne. Feche bem as laterais.</div>
<div style="background-color: white; border: 0px; box-sizing: border-box; color: #191919; font-family: "Libre Baskerville", Georgia, serif; font-size: 0.9375rem; line-height: 1.73; margin-bottom: 26px; padding: 0px; vertical-align: baseline;">
Coloque metade do molho de tomate, regue com fio de azeite.</div>
<div style="background-color: white; border: 0px; box-sizing: border-box; color: #191919; font-family: "Libre Baskerville", Georgia, serif; font-size: 0.9375rem; line-height: 1.73; margin-bottom: 26px; padding: 0px; vertical-align: baseline;">
Leve ao forno preaquecido a 180ºC por 50 minutos.Depois de assado </div>
<div style="background-color: white; border: 0px; box-sizing: border-box; color: #191919; font-family: "Libre Baskerville", Georgia, serif; font-size: 0.9375rem; line-height: 1.73; margin-bottom: 26px; padding: 0px; vertical-align: baseline;">
Cubra com a muçarela e o molho de tomate restante. Salpique mais um pouquinho de orégano e volte ao forno por 10 minutos. É só para derreter o queijo.</div>
<div>
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<br />Rosinha Benvenga http://www.blogger.com/profile/17966226926080948214noreply@blogger.com0tag:blogger.com,1999:blog-3254836402634629749.post-46314598996961751742020-01-26T13:14:00.000-08:002020-01-26T13:14:23.039-08:00Batata rosti à caprese<div class="separator" style="clear: both; text-align: center;">
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batata rosti à caprese (Vale Dica)<br />
<br />
<br />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 12px;">Batata rosti à Caprese</span><br />
<br style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 12px;" />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 12px;">INGREDIENTES</span><br />
<br style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 12px;" />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 12px;">4 batatas médias lavadas com casca</span><br />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 12px;">100g de tomates secos</span><br />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 12px;">1 xícara de mozzarella de búfala</span><br />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 12px;">½ maço de rúcula</span><br />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 12px;">4 colheres de sopa de requeijão</span><br />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 12px;">Sal a gosto</span><br />
<br style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 12px;" />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 12px;">MODO DE PREPARO </span><br />
<br style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 12px;" />
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 12px;">Cozinhe as batatas em água com sal por no máximo 10 minutos. Retire-as da panela, resfrie com água corrente descascar a batata e ralar,. Utilizando um pano de prato, seque as batatas raladas. Pique os tomates secos e a rúcula. Misture e reserve em um recipiente. Aqueça uma frigideira com um fio de azeite do tomate seco e coloque metade da batata ralada. Acrescente o recheio e cubra com o restante da batata. Acrescente um fio de azeite do tomate seco e cubra com outra frigideira. Frite</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 12px;">de ambos os lados até que fique bem dourado.</span></div>
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<br />Rosinha Benvenga http://www.blogger.com/profile/17966226926080948214noreply@blogger.com1tag:blogger.com,1999:blog-3254836402634629749.post-68544676411133121972020-01-12T12:10:00.000-08:002020-01-12T12:10:42.863-08:00Bolo de fubá dourado<div class="separator" style="clear: both; text-align: center;">
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Bolo de fubá dourado(Tempero de familia)<br />
bater no liquidificador<br />
4 ovos<br />
1 xícara de suco de laranja<br />
1 xícara de óleo<br />
2 xícaras de açúcar<br />
bater e reservar<br />
<br />
colocar numa tigela<br />
1 xícara de fubá<br />
1 1/2 xícara de farinha de trigo<br />
1 colher de sopa de fermento<br />
misturar bem depois coloque os ingredientes do liquidificador misture bem e coloque na forma untada com manteiga e polvilhar açúcar cristal misturado com canela<br />
<br />
forno pre-aquecido deixe assar por 40 a 45 minutos deixar esfriar para desenformar.<br />
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<br />Rosinha Benvenga http://www.blogger.com/profile/17966226926080948214noreply@blogger.com0tag:blogger.com,1999:blog-3254836402634629749.post-16985201157720519402019-09-04T08:20:00.000-07:002019-09-04T08:20:02.652-07:00salada de batata com molho de mostarda<div class="separator" style="clear: both; text-align: center;">
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salada de batata com molho de mostarda (tastemade)<br />
<br />
1 kilo de batata bolinha (lavar bem não precisa descascar cortar ao meio e cozinhar no vapor)<br />
4 ovos cozidos<br />
1 colher de semente de mostarda<br />
2 colheres de mostarda<br />
1 colher de sopa de mel<br />
3 colheres de sopa de vinagre de cidra (usei de maça)<br />
1/3 de xícara de azeite<br />
sal<br />
pimenta do reino( não usei)<br />
salsinha e cebolinha picadinha<br />
2 pepinos em conserva picadinho.<br />
<br />
modo de preparar<br />
coloque a semente de mostarda numa panelinha e leve ao fogo para tostar (coloque uma tampa porque a semente estoura)não deixar muito no fogo.reserve<br />
<br />
numa tigelinha misture o azeite,o mel,a mostarda,o vinagre o sal ,junte a semente da mostarda.<br />
<br />
coloque a batata já cozida numa saladeira e coloque por cima o molho os pepinos misture tudo muito bem,prove o sal e finalize com a salsinha e cebolinha e os ovos cozidos.<br />
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<br />Rosinha Benvenga http://www.blogger.com/profile/17966226926080948214noreply@blogger.com0tag:blogger.com,1999:blog-3254836402634629749.post-38947877164698988122019-07-27T16:06:00.000-07:002019-07-27T16:06:13.434-07:00bolo de maça<div class="separator" style="clear: both; text-align: center;">
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Bolo de maça (receitas praticas de culinaria)<br />
<br style="background-color: white; color: #2a2a2a; font-family: "Century Gothic", Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;" />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">5 maçãs médias</span><br />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">10 colheres (sopa) de farinha</span><br />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">8 colheres (sopa) açúcar</span><span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><br />6 colheres (sopa leite<br />4 (sopa) óleo<br />2 ovos<br />1 colher (sopa) fermento<br /><br />Descascam-se as maçãs e cortam-se em fatias finas.Unta-se com margarina uma forma e polvilha-se com farinha.Espalha-se no fundo da forma as fatias de maçã, em camadas uniformes, mas sem calcar,(eu na ultima camada polvilho com canela).<br />Numa tigela,batem -se os ovos com o açúcar ,junta-se o óleo, o leite e por fim a farinha com o fermento,batendo sempre.Espalha-se este preparado por cima das maçãs(eu bato ligeiramente com a forma para aconchegar bem o preparado.Leva-se a forno médio cerca de 40 minutos(liga-se o forno quando se começa a fazer o bolo), verifica-se se está cozido.<br />Retira-se e desenforma-se quando estiver quase frio<br />Quando morno polvilhei com açúcar em pó e canela, é uma delícia mesmo quente</span><br />
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Rosinha Benvenga http://www.blogger.com/profile/17966226926080948214noreply@blogger.com11tag:blogger.com,1999:blog-3254836402634629749.post-1172155935289731652019-06-01T16:45:00.000-07:002019-06-01T16:45:51.762-07:00sequilhos sabor paçoca<div class="separator" style="clear: both; text-align: center;">
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sequilhos sabor paçoca (Piteis da Dinha) rendimento 25 sequilhos<br />
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200 gramas de polvilho doce<br />
80 gramas de açúcar<br />
60 gramas de manteiga temperatura ambiente<br />
1 ovo<br />
1 colher de café de fermento<br />
2 paçocas esfareladas<br />
misturar todos os ingredientes até formar uma massa homogênea faça bolinhas e coloque numa assadeira untada com manteiga com o auxílio de um garfo achate as bolinhas leve para assar em forno pre aquecido a 180 graus por mais ou menos 15 minutos ou até perceber o fundo do sequilhos ficar amarelinho<br />
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(antes dos sequilhos assar esfarelei mais 1 paçoca e polvilhei por cima)<br />
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imagem retirada da net.Rosinha Benvenga http://www.blogger.com/profile/17966226926080948214noreply@blogger.com1tag:blogger.com,1999:blog-3254836402634629749.post-55752633683972471142019-05-21T13:34:00.000-07:002019-05-21T13:34:47.911-07:00creme de brócolis<div class="separator" style="clear: both; text-align: center;">
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creme de brócolis (Casa e Jardim)<br />
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<strong style="background: transparent; font-family: arial; margin: 0px; outline: 0px; padding: 0px;">Ingredientes</strong><br />
1 maço de brócolis de cabeça única, sem os talos<br />
1 cebola pequena picada<br />
1 talo de alho-poró picado;<br />
1 litro de caldo de legumes<br />
3 colheres (sopa) de manteiga<br />
sal e pimenta-do-reino a gosto</div>
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<strong style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: arial; margin: 0px; outline: 0px; padding: 0px;"> </strong>Bata a sopa no liquidificador até ficar lisa e uniforme. Reserve.<br />
Salteie as flores de brócolis reservadas em 1 colher de manteiga. sirva a sopa e enfeite o centro dos pratos com as flores salteadas.</div>
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<br />Rosinha Benvenga http://www.blogger.com/profile/17966226926080948214noreply@blogger.com0tag:blogger.com,1999:blog-3254836402634629749.post-82079308709803786472019-05-08T16:36:00.000-07:002020-04-10T15:02:37.054-07:00Filé Mignon Suíno com purê de maça<div class="separator" style="clear: both; text-align: center;">
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Filé Mignon Suíno com purê de maças (Blog Simples Assim)<br />
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Ingredientes</div>
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<li style="line-height: 1.5em;">700 gramas de filé mignon suíno temperado - aproximadamente, três peças pequenas </li>
<li style="line-height: 1.5em;">01 copo de vinho madeira ou branco seco (eu usei vinho branco)</li>
<li style="line-height: 1.5em;">1 cebola picada</li>
<li style="line-height: 1.5em;">suco de 1 laranja e suco de 1 limão.</li>
<li style="line-height: 1.5em;">2 folhas de louro</li>
<li style="line-height: 1.5em;">sal usei tempero pronto sem pimenta ervas e azeite(usei bem pouco porque depois vai juntar caldo de carne.</li>
<li style="line-height: 1.5em;">300 ml de caldo de carne </li>
<li style="line-height: 1.5em;">01 colher de sopa de trigo</li>
<li style="line-height: 1.5em;">1 colher de sopa de manteiga</li>
<li style="line-height: 1.5em;">1 vidrinho pequeno de cogumelos</li>
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<b>Modo de Preparar</b></div>
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<li style="line-height: 1.5em;">Tempere a carne,coloque o ,suco da laranja e limão,metade do vinho e as folhas de louro</li>
<li style="line-height: 1.5em;">Deixe marinando nesse tempero de um dia para outro.</li>
<li style="line-height: 1.5em;">No outro dia, esquente uma panela com umas 3 colheres de sopa de óleo e coloque a carne e sele bem.</li>
<li style="line-height: 1.5em;">Quando ela estiver bem escura, acrescente o caldo formado com a marinada e acrescente 300 ml de caldo de carne fervente.</li>
<li style="line-height: 1.5em;">Tampe a panela e deixe cozinhando em fogo baixo por uns 20 minutos.</li>
<li style="line-height: 1.5em;">Agora prepare o molho.</li>
<li style="line-height: 1.5em;">Em uma outra panela doura 1 cebola com uma colher de sopa de manteiga,acrescente 1 colher de farinha de trigo e a outra metade da xícara do vinho madeira aos poucos para não empelotar.</li>
<li style="line-height: 1.5em;">Acrescente o caldo que ficou do cozimento da carne e os cogumelos picados. Reserve.</li>
<li style="line-height: 1.5em;">Depois de fria corte em rodelas, disponha em uma travessa. </li>
<li style="line-height: 1.5em;">No momento de servir, esquente o molho, jogue por cima e sirva com purê de maçã.</li>
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<b>ingredientes para o purê de maça</b><br />
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<li style="line-height: 1.5em;">2 limões </li>
<li style="line-height: 1.5em;">2 copos de água</li>
<li style="line-height: 1.5em;">6 maçãs grandes</li>
<li style="line-height: 1.5em;">2 colheres de sopa de manteiga</li>
<li style="line-height: 1.5em;">3 colheres de sopa de açúcar</li>
<li style="line-height: 1.5em;">2 canelas em rama</li>
<li style="line-height: 1.5em;">1 colher de sopa de mel</li>
</ul>
<b>Como fazer:</b><br />
<ul>
<li style="line-height: 1.5em;">Em um recipiente, coloque o suco do limão e a água</li>
<li style="line-height: 1.5em;">Descasque e pique as maçãs e coloque-as na mistura de limão com água para não escurecer.</li>
<li style="line-height: 1.5em;">Em uma panela, derreta a manteiga, coloque as maçãs sem a água e refogue rapidamente.</li>
<li style="line-height: 1.5em;">Acrescente o açúcar, a canela em rama, o suco do outro limão , o mel e misture bem.</li>
<li style="line-height: 1.5em;">Diminua a chama e cozinhe lentamente até as maçãs ficarem amolecidas.</li>
<li style="line-height: 1.5em;">Quando esfriar retire a rama de canela e amasse ou bata as maçãs no liquidificador ,servir o purê quente.</li>
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<br />Rosinha Benvenga http://www.blogger.com/profile/17966226926080948214noreply@blogger.com0tag:blogger.com,1999:blog-3254836402634629749.post-5383741101214945812019-04-30T15:02:00.000-07:002019-04-30T15:02:08.602-07:00purê de abóbora cabotia com suco de laranja<div class="separator" style="clear: both; text-align: center;">
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Purê de abóbora cabotia (Cozinhando para relaxar)</div>
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<span style="background-color: white; color: #282828; font-family: "verdana" , sans-serif; font-size: 12.48px; text-align: justify;">1/2 abóbora cambotiá em cubos grandes(eu usei 750 gramas de abóbora)</span><br />
<span style="background-color: white; color: #282828; font-family: "verdana" , sans-serif; font-size: 12.48px; text-align: justify;">1 fio de azeite</span><br />
<span style="background-color: white; color: #282828; font-family: "verdana" , sans-serif; font-size: 12.48px; text-align: justify;">sal grosso a gosto(usei tempero para legumes</span><br />
<span style="background-color: white; color: #282828; font-family: "verdana" , sans-serif; font-size: 12.48px; text-align: justify;">2 colheres, das de sopa, de creme de ricota </span><br />
<span style="background-color: white; color: #282828; font-family: "verdana" , sans-serif; font-size: 12.48px; text-align: justify;">1 copo de suco de laranja (vá colocando aos poucos)</span><br />
<span style="background-color: white; color: #282828; font-family: "verdana" , sans-serif; font-size: 12.48px; text-align: justify;">1 pitada de noz moscada</span><br />
<span style="background-color: white; color: #282828; font-family: "verdana" , sans-serif; font-size: 12.48px; text-align: justify;">raspas de laranja</span><br />
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<span style="background-color: white; color: #282828; font-family: "verdana" , sans-serif; font-size: 12.48px; text-align: justify;">Descasque a abóbora, coloque em um refratário, salpique sal grosso, regue com um fio de azeite e leve ao forno por meia hora, ou até que ela esteja macia.</span><br />
<span style="background-color: white; color: #282828; font-family: "verdana" , sans-serif; font-size: 12.48px; text-align: justify;">Transfira a abóbora para o liquidificador, acrescente o suco de laranja e o creme de ricota e bata até ficar cremoso.</span><br />
<span style="background-color: white; color: #282828; font-family: "verdana" , sans-serif; font-size: 12.48px; text-align: justify;">Leve o creme à uma panela com azeite e aqueça, mexendo com cuidado. Tempere com noz moscada e sal e sirva decorando com raspas de laranja.</span>Rosinha Benvenga http://www.blogger.com/profile/17966226926080948214noreply@blogger.com0tag:blogger.com,1999:blog-3254836402634629749.post-79628960087589028312019-04-27T17:21:00.000-07:002019-04-27T17:21:58.654-07:00hamburguer de brócolis<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Kv3ZELN_nolTMmzTU-BNW6IBsLkX4CVFeuT5n3ByeQ-Ha_OWUHBGF2OxYrs4Cpo3Km8CRuRAPcgHqiYxVFjnR58AE3kmIyst82e-XcW_OFJWVU9biGxMjeOuV1oazGGKNUF-y86-mg/s1600/hamburguer+de+br%25C3%25B3colis+sendo+servido.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Kv3ZELN_nolTMmzTU-BNW6IBsLkX4CVFeuT5n3ByeQ-Ha_OWUHBGF2OxYrs4Cpo3Km8CRuRAPcgHqiYxVFjnR58AE3kmIyst82e-XcW_OFJWVU9biGxMjeOuV1oazGGKNUF-y86-mg/s640/hamburguer+de+br%25C3%25B3colis+sendo+servido.JPG" width="640" /></a></div>
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hamburguer de brócolis (Namu) (rendimento 6 hamburguer)<br />
<div style="background-color: white; box-sizing: border-box; color: #555555; font-family: "Open Sans"; font-size: 14px; margin-bottom: 15px;">
<span style="box-sizing: border-box; font-weight: 700;">Ingredientes</span></div>
<ul style="background-color: white; box-sizing: border-box; color: #555555; font-family: "Open Sans"; font-size: 14px; margin-bottom: 10px; margin-top: 0px; padding-left: 20px;">
<li style="box-sizing: border-box; margin-bottom: 8px;">200 gramas de brócolis lavados, cozidos e picados</li>
<li style="box-sizing: border-box; margin-bottom: 8px;">1 cebola picada</li>
<li style="box-sizing: border-box; margin-bottom: 8px;">1 clara</li>
<li style="box-sizing: border-box; margin-bottom: 8px;">80 gramas de farinha de aveia</li>
<li style="box-sizing: border-box; margin-bottom: 8px;">Sal e pimenta a gosto</li>
<li style="box-sizing: border-box; margin-bottom: 8px;">Sementes de mostarda (opcional)eu usei</li>
</ul>
<div style="background-color: white; box-sizing: border-box; color: #555555; font-family: "Open Sans"; font-size: 14px; margin-bottom: 15px;">
<span style="box-sizing: border-box; font-weight: 700;">Modo de preparo</span></div>
<ol style="background-color: white; box-sizing: border-box; font-family: "Open Sans"; font-size: 14px; margin-bottom: 25px; margin-top: 0px; padding-left: 20px;">
<li style="box-sizing: border-box; color: #555555; margin-bottom: 8px;">Em uma tigela, misturar o brócolis com a cebola</li>
<li style="box-sizing: border-box; color: #555555; margin-bottom: 8px;">Juntar a clara e a aveia</li>
<li style="box-sizing: border-box; color: #555555; margin-bottom: 8px;">Temperar com sal a gosto e amassar bem</li>
<li style="box-sizing: border-box; color: #555555; margin-bottom: 8px;">Modelar os hambúrgueres com as mãos</li>
<li style="box-sizing: border-box; color: #555555; margin-bottom: 8px;">Colocá-los em uma assadeira antiaderente.</li>
<li style="box-sizing: border-box; color: #555555; margin-bottom: 8px;">Levá-los ao forno por 10 minutos ou até dourar</li>
<li style="box-sizing: border-box; margin-bottom: 8px;"><span style="color: red;">Eu usei 1 fio de azeite na frigideira e dourei dos dois lados</span></li>
</ol>
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<br />Rosinha Benvenga http://www.blogger.com/profile/17966226926080948214noreply@blogger.com0tag:blogger.com,1999:blog-3254836402634629749.post-65954395186757082152019-04-06T03:28:00.000-07:002019-04-06T03:28:44.088-07:00Músculo com molho maravilha.<div class="separator" style="clear: both; text-align: center;">
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Músculo com molho maravilha(revista o poder das proteinas)<br />
<br />
ingredientes<br />
2 colheres de sopa de óleo<br />
1 kilo de músculo cortado em cubos<br />
1 lata de 350 ml de cerveja preta<br />
1 xícara de chá de minicebolas (usei em conservas)<br />
2 xícaras de chá de cenouras cortadas em rodelas<br />
sal (usei tempero pronto azeite e ervas)<br />
1 cebola picadinha<br />
salsa picadinha para polvilhar.<br />
<br />
eu temperei a carne com tempero pronto azeite e ervas,aqueça o óleo numa panela de pressão coloque a carne até dourar depois acrescente a cebola picadinha deixar refogar bem,acrescente a lata de cerveja e um pouco de água quente,tampar a panela deixar cozinhar por 40 minutos verificar se a carne estiver cozida,caso for deixe cozinhar mais um pouco,depois acrescente a cenoura e deixe cozinhar depois acrescente as minicebolas e deixar dar uma pequena cozida apenas para pegar sabor,(caso não usar minicebola em conserva e usar a innatura deixar cozinhar por 20 minutos junto com a cenoura)depois de pronto provar o sal e polvilhar a salsinha picadinha.<br />
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<br />Rosinha Benvenga http://www.blogger.com/profile/17966226926080948214noreply@blogger.com0tag:blogger.com,1999:blog-3254836402634629749.post-10398150942219088302019-04-03T17:50:00.000-07:002019-04-03T17:50:12.807-07:00Suflê de brocolis<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: #b6d7a8;">Suflê de brócolis (Lucilia Diniz)</span><br />
<span style="background-color: #b6d7a8;"><br /></span>
<br />
<h2 style="border: 0px; box-sizing: border-box; font-family: museo_sans300; font-size: 30px; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;">
<span style="background-color: #b6d7a8; color: #ff6600;">Ingredientes</span></h2>
<div style="border: 0px; box-sizing: border-box; color: #242424; font-family: museo_sans300; font-size: 15px; line-height: 1.7; margin-bottom: 20px; padding: 0px; vertical-align: baseline;">
<span style="background-color: #b6d7a8;">350 g de brócolis, picado<br style="box-sizing: border-box;" />1/3 xícara (chá) de farinha de trigo<br style="box-sizing: border-box;" />1 ½ xícaras (chá) de leite desnatado<br style="box-sizing: border-box;" />1/3 xícara (chá) de creme de leite light(usei no lugar creme de ricota)<br style="box-sizing: border-box;" />1 colher (sopa) de raspas de limão<br style="box-sizing: border-box;" />¾ colher (chá) de sal<br style="box-sizing: border-box;" />3 gemas<br style="box-sizing: border-box;" />1 dente de alho picado<br style="box-sizing: border-box;" />6 claras<br style="box-sizing: border-box;" />Azeite para untar<br style="box-sizing: border-box;" />Queijo ralado para polvilhar</span></div>
<h2 style="border: 0px; box-sizing: border-box; color: #242424; font-family: museo_sans300; font-size: 30px; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;">
<span style="background-color: #b6d7a8; border: 0px; box-sizing: border-box; color: #ff6600; margin: 0px; padding: 0px; vertical-align: baseline;">Modo de fazer</span></h2>
<div style="border: 0px; box-sizing: border-box; color: #242424; font-family: museo_sans300; font-size: 15px; line-height: 1.7; margin-bottom: 20px; padding: 0px; vertical-align: baseline;">
<span style="background-color: #b6d7a8;">Cozinhe os brócolis no vapor<br style="box-sizing: border-box;" />Coloque a farinha e o leite em uma panela e mexa bem até ferver.<br style="box-sizing: border-box;" />Reduza o fogo e acrescente creme de leite, raspas de limão, sal, gemas e alho.<br style="box-sizing: border-box;" />Cozinhe por 1 minuto ou até engrossar, mexendo sempre.<br style="box-sizing: border-box;" /><span style="border: 0px; box-sizing: border-box; line-height: 1.5em; margin: 0px; padding: 0px; vertical-align: baseline;">Despeje a mistura em uma tigela grande e junte o brócolis.</span>Bata as claras com uma batedeira em velocidade alta até formar picos firmes.<br style="box-sizing: border-box;" /><span style="border: 0px; box-sizing: border-box; line-height: 1.5em; margin: 0px; padding: 0px; vertical-align: baseline;">Misture, delicadamente, as claras em neve ao brócolis.</span>Coloque a mistura num refratário untado com azeite e polvilhe com o queijo.<br style="box-sizing: border-box;" />Leve ao forno para assar por cerca de 40 minutos.<br style="box-sizing: border-box;" />Quando estiver gratinado, retire para servir.</span></div>
Rosinha Benvenga http://www.blogger.com/profile/17966226926080948214noreply@blogger.com0tag:blogger.com,1999:blog-3254836402634629749.post-18718754151212378002019-03-05T10:42:00.000-08:002019-03-05T10:42:11.883-08:00Carpaccio de abacaxi com salada verde<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRWX7hoLc9MXMoi1YjMDgP1ncTs1FgMAb5jmCK77tN0kQX0wBd1K_euugjW9f-DrYEm3WRj-7FXM3fSibM816AHy7SVvzaJKg0n0AWhZM-TrHjfwNj3w8Z0Zf10Awwd-cE0NO_7OTj2A/s1600/carpaccio+de+abacaxi.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1141" data-original-width="856" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRWX7hoLc9MXMoi1YjMDgP1ncTs1FgMAb5jmCK77tN0kQX0wBd1K_euugjW9f-DrYEm3WRj-7FXM3fSibM816AHy7SVvzaJKg0n0AWhZM-TrHjfwNj3w8Z0Zf10Awwd-cE0NO_7OTj2A/s400/carpaccio+de+abacaxi.JPG" width="298" /></a></div>
carpaccio de abacaxi com salada verde(Delicias à mesa)<br />
1 abacaxi cortado em rodelas bem fininhas<br />
folhas variadas (alface,alface roxa e rúcula)<br />
azeite<br />
mostarda dijon ou em grãos<br />
queijo de cabra(acabei usando muçarella e pedaços de parmesão)<br />
avelãs tostadas (a que usei e defumada)<br />
<br />
grelhar as fatias de abacaxi em uma frigideira sem manteiga ou azeite depois de grelhadas disponha as fatias em um prato de servir<br />
por cima colocar as folhas,o queijo e as avelãs.<br />
<br />
colocar o azeite e a mostarda em um vidro e emulsionar bem (eu acrescentei também um pouco de mel e mostarda em grãos e um pouco de sal )<br />
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<br />Rosinha Benvenga http://www.blogger.com/profile/17966226926080948214noreply@blogger.com2tag:blogger.com,1999:blog-3254836402634629749.post-52245346543496095552018-09-09T18:50:00.001-07:002018-09-09T18:50:35.691-07:00hamburguer de vegetais<div class="separator" style="clear: both; text-align: center;">
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<br />
hamburguer de vegetais (receitas_basicasfit)<br />
<br />
azeite<br />
4 batatas doces pequenas descascadas e cozidas no vapor (depois amassar como purê e reservar)<br />
1 cenoura pequena ralada<br />
1 abobrinha pequena ralada<br />
1 cebola média picadinha<br />
temperos usei salsinha e oregano fresco<br />
sal<br />
de 2 a 4 colheres de sopa de farinha de aveia<br />
refogue no azeite a cebola os temperos acrescente a cenoura e a abobrinha e deixa refogar até ficar al dente tirar do fogo e deixar esfriar depois de frio misture os legumes e o purê de batata doce coloque sal e acrescente a farinha de aveia até desgrudar das mãos ( 2 colheres na minha receita foi o suficiente) modelar os hamburgueres e grelhar no azeite.<br />
<br />
rendimento 4 unidades.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1zAFFiEH5NocMDmf1ezFaJ25OKA60xjEJJ6ow6dwRGfP-sCynEY6RDVC7sEK5S_R39ApoWynI9NHWqPIZhFaUXnCSAw3JfPxaA9ExUiMEWpspZGgwcV1vUOaU8K2D44bN4tacvjJiaw/s1600/cesta+de+legumes+com+tomate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="183" data-original-width="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1zAFFiEH5NocMDmf1ezFaJ25OKA60xjEJJ6ow6dwRGfP-sCynEY6RDVC7sEK5S_R39ApoWynI9NHWqPIZhFaUXnCSAw3JfPxaA9ExUiMEWpspZGgwcV1vUOaU8K2D44bN4tacvjJiaw/s1600/cesta+de+legumes+com+tomate.jpg" /></a></div>
<br />Rosinha Benvenga http://www.blogger.com/profile/17966226926080948214noreply@blogger.com5tag:blogger.com,1999:blog-3254836402634629749.post-91370920809824939912018-08-26T13:32:00.000-07:002018-08-26T13:32:34.930-07:00sobrecoxa ao curry e banana da terra<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3tKN_X1ka8yqZgdHk4v2MVEOfH9O6uhdq-BUy9N2t3GCvcd1ntklP6xRpXItnd1tKn8M3hRLHdu4ORpdcSeTpXGI-wNckpQa6HaltP4jhPeZdpjxndoAoi34QCpfWt4-GAvjmkFaKug/s1600/sobrecoxa+aocurry+combanana+da+terra.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="737" data-original-width="812" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3tKN_X1ka8yqZgdHk4v2MVEOfH9O6uhdq-BUy9N2t3GCvcd1ntklP6xRpXItnd1tKn8M3hRLHdu4ORpdcSeTpXGI-wNckpQa6HaltP4jhPeZdpjxndoAoi34QCpfWt4-GAvjmkFaKug/s400/sobrecoxa+aocurry+combanana+da+terra.JPG" width="400" /></a></div>
sobrecoxa ao curry e banana da terra (www.somosnat.com.br)<br />
<br />
1 kilo de coxa com osso (usei sobrecoxa)<br />
1 pitada de pimenta caiena(não usei)<br />
2 colheres de sopa de azeite<br />
1 cebola picadinha<br />
2 cenouras em rodelas finas<br />
1 colher de sopa de curry<br />
1 colher de sopa de gengibre ralada<br />
2 tomates picados<br />
2 xícaras de caldo de frango<br />
200 ml de leite de coco<br />
1/4 de xícara de coentro (coloquei salsinha)<br />
3 bananas da terra verde descascadas e cortadas em rodelas(usei banana da terra maduras)<br />
sal<br />
<br />
temperar o frango com sal e pimenta (eu usei tempero pronto sem pimenta)<br />
em uma panela aqueça o azeite e refogue o frango até ficar dourado junte a cebola,o gengibre o curry, a pimenta caiena e a cenoura deixe refogar um pouco acrescente os tomates,acrescente o caldo de galinha deixe o frango cozinhar em fogo baixo até estar cozido e as cenouras macias,coloque o leite de coco deixe cozinhar um pouco e acrescente as bananas\<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNjEg_95M1xCLkp-tO5sijYNaym9CQC8n7_6edGMBEHeQbC1WrQ4nQ_1NLW7bM2iQNGxJUboLmodYqspBz3WmL0kM425_4EWb52RECmbuF8ePcmruG-U99ruzNyv88EEAGRI02cTCT2Q/s1600/mesa+branca+com+cadeiras+verdes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="300" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNjEg_95M1xCLkp-tO5sijYNaym9CQC8n7_6edGMBEHeQbC1WrQ4nQ_1NLW7bM2iQNGxJUboLmodYqspBz3WmL0kM425_4EWb52RECmbuF8ePcmruG-U99ruzNyv88EEAGRI02cTCT2Q/s320/mesa+branca+com+cadeiras+verdes.jpg" width="240" /></a></div>
<br />Rosinha Benvenga http://www.blogger.com/profile/17966226926080948214noreply@blogger.com8tag:blogger.com,1999:blog-3254836402634629749.post-62806858935885421692018-08-14T15:06:00.000-07:002018-08-14T15:06:25.398-07:00sopa de feijão no pão com linguiça calabresa acebolada<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTngA1rHW3pyG6Iesrh0wjfAuUhGBVJzIe-XeBTsshFOGbPw1FSp02ES3vCfM4Sq5hWAXBpXMcO63pmuiCTg3Jlbq114LRyhLuhudjOCxxNuDwJbktO6O-K4uxonxGoDaNA2rEcO00CQ/s1600/sopa+de+feij%25C3%25A3o+no+p%25C3%25A3o+servida+com+lingui%25C3%25A7a+calabresa+acebolada.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTngA1rHW3pyG6Iesrh0wjfAuUhGBVJzIe-XeBTsshFOGbPw1FSp02ES3vCfM4Sq5hWAXBpXMcO63pmuiCTg3Jlbq114LRyhLuhudjOCxxNuDwJbktO6O-K4uxonxGoDaNA2rEcO00CQ/s640/sopa+de+feij%25C3%25A3o+no+p%25C3%25A3o+servida+com+lingui%25C3%25A7a+calabresa+acebolada.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCnMUnos9_7JFzKL-HnLmK7zZp3crUbGaxRXD_eYp3f4DB7vb223E2kr1LT1uDzN6XINO2voZS4ZM3pUaAWKWPuLUVrhNBuuXFYRAmuxRSEAotbBDUGM4f29_mCoxXl2_rmfi3Jg5veQ/s1600/sopa+de+feij%25C3%25A3o+servida+no+p%25C3%25A3o.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCnMUnos9_7JFzKL-HnLmK7zZp3crUbGaxRXD_eYp3f4DB7vb223E2kr1LT1uDzN6XINO2voZS4ZM3pUaAWKWPuLUVrhNBuuXFYRAmuxRSEAotbBDUGM4f29_mCoxXl2_rmfi3Jg5veQ/s640/sopa+de+feij%25C3%25A3o+servida+no+p%25C3%25A3o.JPG" width="640" /></a></div>
sopa de feijão no pão<br />
<br />
1 cebola cortada em cubos pequenos.<br />
azeite<br />
400 gramas de feijão cozido<br />
3 batatas cortadas em cubos<br />
macarrão para sopa usei ave maria<br />
1 linguiça calabresa tirar a pele cortar em fatias bem finas<br />
1 cebolas cortada em meia lua.<br />
6 mini pães italianos tirar a tampa e um pouco do miolo<br />
<br />
Bater o feijão no liquidificador coar e reservar.<br />
<br />
refogar no azeite 1 cebola cortada em cubos pequenos,depois de refogar acrescente as batatas cortadas em cubos pequenos colocar um pouco de água e deixe cozinhar até as batatas amolecer,junte o caldo de feijão reservado (se ficar muito grosso coloque um pouco de água deixe ferver um pouco provar o sal,coloque o macarrão na sopa e deixe cozinhar.<br />
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numa outra panela coloque 1 fio de azeite e refogue a linguiça cortada em rodelas quanto já estiver frita junte a cebola em meia lua e deixe refogar até ela estar bem macia depois e só reservar.<br />
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aquecer bem o caldo colocar no pão e por cima a calabresa acebolada.<br />
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<br />Rosinha Benvenga http://www.blogger.com/profile/17966226926080948214noreply@blogger.com0tag:blogger.com,1999:blog-3254836402634629749.post-62293925875621247442018-07-29T06:48:00.000-07:002018-07-29T06:48:46.194-07:00lasanha de berinjela e cogumelos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicRJZk9bfW5OGzaIBdEAOzMCwjrgkRH1POeG-0NOphMJyt8Kw1wjJ-tvCCgBGgvJsS4DLDhjNwHJWOoMSjyGgq0xvpeAf7OQ6Qrj9isFe_mFAczBI4m5tRQah38SLH4cdYrXfG23r7-g/s1600/lasanha+de+berinjela+e+cogumelos.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="1030" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicRJZk9bfW5OGzaIBdEAOzMCwjrgkRH1POeG-0NOphMJyt8Kw1wjJ-tvCCgBGgvJsS4DLDhjNwHJWOoMSjyGgq0xvpeAf7OQ6Qrj9isFe_mFAczBI4m5tRQah38SLH4cdYrXfG23r7-g/s640/lasanha+de+berinjela+e+cogumelos.JPG" width="640" /></a></div>
lasanha de berinjela e cogumelos (Pilotando um Fogão)<br />
<br />
<ul style="background-color: white; box-sizing: border-box; font-family: Arimo, sans-serif; font-size: 14px; letter-spacing: 0.5px; margin: 0px 0px 28px 40px; padding: 0px;">
<li style="box-sizing: border-box; list-style-type: disc;">1 berinjela grande cortada em rodelas;</li>
<li style="box-sizing: border-box; list-style-type: disc;">1 colher de chá de sal;</li>
<li style="box-sizing: border-box; list-style-type: disc;">3 colheres de sopa de azeite ou óleo;</li>
</ul>
<div style="background-color: white; box-sizing: border-box; font-family: Arimo, sans-serif; font-size: 14px; letter-spacing: 0.5px; margin-bottom: 28px; padding: 0px;">
<span style="box-sizing: border-box; font-weight: 700;">Para os cogumelos:</span></div>
<ul style="background-color: white; box-sizing: border-box; font-family: Arimo, sans-serif; font-size: 14px; letter-spacing: 0.5px; margin: 0px 0px 28px 40px; padding: 0px;">
<li style="box-sizing: border-box; list-style-type: disc;">300 g de cogumelos castanhos frescos cortados em fatias;</li>
<li style="box-sizing: border-box; list-style-type: disc;">3 colheres de sopa de azeite ou óleo;</li>
<li style="box-sizing: border-box; list-style-type: disc;">1/2 colher de chá de sal;</li>
<li style="box-sizing: border-box; list-style-type: disc;">2 colheres de sopa de manteiga;</li>
<li style="box-sizing: border-box; list-style-type: disc;">2 colheres de sopa de farinha de trigo;</li>
<li style="box-sizing: border-box; list-style-type: disc;">400 ml de leite;</li>
<li style="box-sizing: border-box; list-style-type: disc;">noz moscada ralada na hora;</li>
<li style="box-sizing: border-box; list-style-type: disc;">100 g de requeijão cremoso;</li>
<li style="box-sizing: border-box; list-style-type: disc;">2 colheres de sopa de queijo parmesão ralado;</li>
</ul>
<div style="background-color: white; box-sizing: border-box; font-family: Arimo, sans-serif; font-size: 14px; letter-spacing: 0.5px; margin-bottom: 28px; padding: 0px;">
<span style="box-sizing: border-box; font-weight: 700;">Para o molho de tomate:</span></div>
<ul style="background-color: white; box-sizing: border-box; font-family: Arimo, sans-serif; font-size: 14px; letter-spacing: 0.5px; margin: 0px 0px 28px 40px; padding: 0px;">
<li style="box-sizing: border-box; list-style-type: disc;">3 colheres de sopa de azeite;</li>
<li style="box-sizing: border-box; list-style-type: disc;">1 dente de alho picado;</li>
<li style="box-sizing: border-box; list-style-type: disc;">5 tomates picados;</li>
<li style="box-sizing: border-box; list-style-type: disc;">1 colher de sopa de orégano;</li>
<li style="box-sizing: border-box; list-style-type: disc;">2 ramos de tomilho;</li>
<li style="box-sizing: border-box; list-style-type: disc;">salsinha e cebolinha picadas a gosto;</li>
<li style="box-sizing: border-box; list-style-type: disc;">1/2 colher de chá de açúcar;</li>
<li style="box-sizing: border-box; list-style-type: disc;">1 colher de chá rasa de sal;</li>
</ul>
<div style="background-color: white; box-sizing: border-box; font-family: Arimo, sans-serif; font-size: 14px; letter-spacing: 0.5px; margin-bottom: 28px; padding: 0px;">
<span style="box-sizing: border-box; font-weight: 700;">Para a cobertura e camadas de queijo:</span></div>
<ul style="background-color: white; box-sizing: border-box; font-family: Arimo, sans-serif; font-size: 14px; letter-spacing: 0.5px; margin: 0px 0px 28px 40px; padding: 0px;">
<li style="box-sizing: border-box; list-style-type: disc;">250 g de queijo em fatias ou ralado; (pode usar muçarela, minas, ricota0</li>
</ul>
<h5 style="background-color: white; box-sizing: border-box; color: #666666; font-family: "Nunito Sans", sans-serif; font-size: 16px; letter-spacing: 0.5px; line-height: 1.2; margin: 0px 0px 30px;">
<span style="box-sizing: border-box; color: #ff9900;">Modo de Preparo:</span></h5>
<div style="background-color: white; box-sizing: border-box; font-family: Arimo, sans-serif; font-size: 14px; letter-spacing: 0.5px; margin-bottom: 28px; padding: 0px;">
<span style="box-sizing: border-box; font-weight: 700;">Da berinjela:</span></div>
<div style="background-color: white; box-sizing: border-box; font-family: Arimo, sans-serif; font-size: 14px; letter-spacing: 0.5px; margin-bottom: 28px; padding: 0px;">
Depois de cortar, salpique o sal e deixe “suando” por uns 20 minutos enquanto você limpa e corta os cogumelos e os tomates.</div>
<div style="background-color: white; box-sizing: border-box; font-family: Arimo, sans-serif; font-size: 14px; letter-spacing: 0.5px; margin-bottom: 28px; padding: 0px;">
Passado o tempo, lave e escorra as berinjelas.</div>
<div style="background-color: white; box-sizing: border-box; font-family: Arimo, sans-serif; font-size: 14px; letter-spacing: 0.5px; margin-bottom: 28px; padding: 0px;">
Coloque o azeite numa frigideira grande e grelhe as berinjelas até que fiquem macias. Escorra e reserve.</div>
<div style="background-color: white; box-sizing: border-box; font-family: Arimo, sans-serif; font-size: 14px; letter-spacing: 0.5px; margin-bottom: 28px; padding: 0px;">
<span style="box-sizing: border-box; font-weight: 700;">Dos cogumelos:</span></div>
<div style="background-color: white; box-sizing: border-box; font-family: Arimo, sans-serif; font-size: 14px; letter-spacing: 0.5px; margin-bottom: 28px; padding: 0px; text-align: justify;">
Na mesma frigideira onde a berinjela foi grelhada, coloque o azeite e os cogumelos e grelhe até que mudem de cor e fiquem macios.</div>
<div style="background-color: white; box-sizing: border-box; font-family: Arimo, sans-serif; font-size: 14px; letter-spacing: 0.5px; margin-bottom: 28px; padding: 0px; text-align: justify;">
Tempere com sal e reserve.</div>
<div style="background-color: white; box-sizing: border-box; font-family: Arimo, sans-serif; font-size: 14px; letter-spacing: 0.5px; margin-bottom: 28px; padding: 0px; text-align: justify;">
Em outra panela, prepare o molho branco colocando a manteiga para derreter em fogo médio.</div>
<div style="background-color: white; box-sizing: border-box; font-family: Arimo, sans-serif; font-size: 14px; letter-spacing: 0.5px; margin-bottom: 28px; padding: 0px; text-align: justify;">
Acrescente a farinha e logo em seguida o leite aos poucos. Mexa sem parar para não formar grumos.</div>
<div style="background-color: white; box-sizing: border-box; font-family: Arimo, sans-serif; font-size: 14px; letter-spacing: 0.5px; margin-bottom: 28px; padding: 0px; text-align: justify;">
Depois de bem misturado, acrescente os demais ingredientes e siga mexendo até engrossar um pouco.</div>
<div style="background-color: white; box-sizing: border-box; font-family: Arimo, sans-serif; font-size: 14px; letter-spacing: 0.5px; margin-bottom: 28px; padding: 0px; text-align: justify;">
Desligue o fogo, escorra os cogumelos e adicione-os ao molho branco. Reserve.</div>
<div style="background-color: white; box-sizing: border-box; font-family: Arimo, sans-serif; font-size: 14px; letter-spacing: 0.5px; margin-bottom: 28px; padding: 0px; text-align: justify;">
<span style="box-sizing: border-box; font-weight: 700;">Do molho de tomate:</span></div>
<div style="background-color: white; box-sizing: border-box; font-family: Arimo, sans-serif; font-size: 14px; letter-spacing: 0.5px; margin-bottom: 28px; padding: 0px; text-align: justify;">
Frite o alho rapidamente no azeite, adicione os tomates picados e os demais temperos e cozinhe por uns 20 minutos em fogo médio/baixo. Se secar muito, acrescente um pouquinho de água.</div>
<h5 style="background-color: white; box-sizing: border-box; color: #666666; font-family: "Nunito Sans", sans-serif; font-size: 16px; letter-spacing: 0.5px; line-height: 1.2; margin: 0px 0px 30px; text-align: justify;">
<span style="box-sizing: border-box; color: #ff9900;">Montagem:</span></h5>
<div style="background-color: white; box-sizing: border-box; font-family: Arimo, sans-serif; font-size: 14px; letter-spacing: 0.5px; margin-bottom: 28px; padding: 0px; text-align: justify;">
Numa travessa ou forma de mais ou menos 28 cm de diâmetro, que possa ir ao forno, monte as camadas da seguinte forma:</div>
<ul style="background-color: white; box-sizing: border-box; font-family: Arimo, sans-serif; font-size: 14px; letter-spacing: 0.5px; margin: 0px 0px 28px 40px; padding: 0px; text-align: justify;">
<li style="box-sizing: border-box; list-style-type: disc;">a metade do molho branco com os cogumelos; (se endurecer muito, acrescente um pouco de leite e misture)</li>
<li style="box-sizing: border-box; list-style-type: disc;">a metade das berinjelas fatiadas;</li>
<li style="box-sizing: border-box; list-style-type: disc;">queijo;</li>
<li style="box-sizing: border-box; list-style-type: disc;">molho de tomate;</li>
<li style="box-sizing: border-box; list-style-type: disc;">o restante da berinjela;</li>
<li style="box-sizing: border-box; list-style-type: disc;">queijo;</li>
<li style="box-sizing: border-box; list-style-type: disc;">molho branco com cogumelos;</li>
<li style="box-sizing: border-box; list-style-type: disc;">queijo;</li>
</ul>
<div style="background-color: white; box-sizing: border-box; font-family: Arimo, sans-serif; font-size: 14px; letter-spacing: 0.5px; margin-bottom: 28px; padding: 0px; text-align: justify;">
Leve ao <span style="box-sizing: border-box; font-weight: 700;">forno preaquecido a 180 graus</span> até que borbulhe e forme uma camada levemente dourada na superfície.</div>
Rosinha Benvenga http://www.blogger.com/profile/17966226926080948214noreply@blogger.com0tag:blogger.com,1999:blog-3254836402634629749.post-31610299646111905002018-06-18T08:46:00.000-07:002018-06-18T08:46:00.904-07:00Saint Peter Gratinado<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmt-wqnSaFl2jSJuQt2WMJVK2u9nwW1yTc8McQHXWfBfwmP55J1KD3rs20K_vcl71QSVJGPV8bh4wUych83t-UKQL3D3nx1kyKzQlKcUAwjSSEzI_9RiZX4T-pt2GsTt3TiFym1H08Q/s1600/til%25C3%25A1pia+gratinada.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmt-wqnSaFl2jSJuQt2WMJVK2u9nwW1yTc8McQHXWfBfwmP55J1KD3rs20K_vcl71QSVJGPV8bh4wUych83t-UKQL3D3nx1kyKzQlKcUAwjSSEzI_9RiZX4T-pt2GsTt3TiFym1H08Q/s640/til%25C3%25A1pia+gratinada.JPG" width="640" /></a></div>
Saint Peter Gratinado (Panelaterapia)<br />
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<span style="color: red;">acabei usando tilápia </span><br />
<div style="background: rgb(255, 255, 255); border: 0px; color: #343434; font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px; line-height: 28px; margin-bottom: 14px; max-width: 540px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">
8 Filés de Saint Peter (ou o peixe da sua escolha);Usei Filé de Tilápia<br />
1 xícara (chá) de palmito;<br />
1 xícara (chá) de ervilhas;<br />
1 colher (sopa) de manteiga;<br />
2 dentes de alho;<br />
1/3 de xícara (chá) de leite;<br />
1 pote de requeijão;<br />
1 xícara (chá) de queijo mozzarella ralado;<br />
Azeite para grelhar e untar a forma;<br />
Sal e pimenta-do-reino a gosto;<br />
Queijo parmesão para a cobertura.</div>
<div style="background: rgb(255, 255, 255); border: 0px; color: #343434; font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px; line-height: 28px; margin-bottom: 14px; max-width: 540px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">
Tempere os filés de peixe com pelo menos 2 horas de antecedência com sal, limão e um pouquinho de pimenta-do-reino.<br />
Grelhe os filé no azeite e coloque-os em um refratário também untado com azeite. Na mesma frigideira que fritou o peixe, refogue o alho na manteiga e junte o palmito e a ervilha. Se achar necessário tempere com uma pitadinha de sal e pimenta.<br />
Coloque o refogado sobre o peixe.</div>
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Misture o leite e o requeijão e aqueça por 30 segundos no micro-ondas. Acrescente a mozzarella ralada e misture formando um creme.<br />
Espalhe por cima do peixe e do refogado. Coloque parmesão ralado e leve ao forno em 200º C para gratinar.</div>
<br />Rosinha Benvenga http://www.blogger.com/profile/17966226926080948214noreply@blogger.com0tag:blogger.com,1999:blog-3254836402634629749.post-16733743240464918282018-02-05T03:01:00.000-08:002018-02-05T03:01:30.152-08:00Berinjela a parmegiana<div class="separator" style="clear: both; text-align: center;">
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Berinjela à Parmegiana (Tastemade)<br />
2 berinjelas<br />
sal<br />
farinha de rosca<br />
clara de ovo<br />
presunto quanto baste(no lugar usei peito de peru)<br />
muçarela ralada quanto baste<br />
molho de tomate<br />
folhas de manjericão<br />
óleo para fritar<br />
<br />
cortar as berinjelas em fatias não muito fina,polvilhar sal passar as fatias na farinha de rosca,clara de ovo novamente na farinha de rosca e fritar,depois de frita reservar.<br />
<br />
montagem coloque num pirex que possa ir ao forno<br />
fatia de berinjela por cima coloque uma fatia de presunto por cima uma camadinha de muçarella ralada cubra com mais uma fatia de berinjela repetir o processo (eu montei com 3 fatias de berinjela )<br />
depois de tudo montado coloque molho e muçarella lavar ao forno para aquecer e derreter a muçarella na hora de servir enfeitar com folha de manjericão.<br />
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<br />Rosinha Benvenga http://www.blogger.com/profile/17966226926080948214noreply@blogger.com5tag:blogger.com,1999:blog-3254836402634629749.post-53210646295514104372018-02-05T02:59:00.001-08:002018-02-05T02:59:55.049-08:00rolinhos de abobrinha com recheio de ricota e cenoura<div class="separator" style="clear: both; text-align: center;">
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Rolinhos de abobrinha com recheio de ricota e cenoura<br />
<br />
2 abobrinhas italianas cortadas o mais fino possível<br />
colocar uma panela com água e sal para ferver,assim que levantar fervura coloque as fatias de abobrinhas apenas para que ela fique maleável tirar da água e deixar esfriar.<br />
<br />
200 gramas de ricota amassada<br />
1 cenoura pequena ralada<br />
2 colheres de queijo ralado<br />
sal,oregano fresco salsinha<br />
misture todos os ingredientes e recheie as fatias de abobrinha enrolar como rocambole colocar numa vasilha que possa ir ao forno colocar por cima molho vermelho e parmesão ralado e levar ao forno para aquecer e derreter o queijo.<br />
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<br />Rosinha Benvenga http://www.blogger.com/profile/17966226926080948214noreply@blogger.com0tag:blogger.com,1999:blog-3254836402634629749.post-88988798806796111432018-02-05T02:59:00.000-08:002018-02-05T02:59:26.695-08:00torta de espinafre e tomate cereja<div class="separator" style="clear: both; text-align: center;">
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torta de espinafre e tomate cereja (Cozinha Fit&Fat)<br />
<br />
6 ovos ligeiramente batidos<br />
1 cebola picadinha<br />
100 gramas de ricota amassada<br />
100 gramas de muçarella ralada<br />
2 xícaras de folhas de espinafre (na receita e feito com espinafre cru mas eu cozinhei no microondas as folhas do espinafre depois espremi bem e piquei ) eu lavo as folhas coloco num pirex que possa ir no microondas não precisa colocar água apenas a umidade das folhas lavadas e o suficiente para cozinhar por 10 minutos)<br />
acrescente o espinafre picado junto dos outros ingredientes acrescente sal,ervas a gosto (coloquei oregano e manjerição fresco) e 2 colheres de sopa de azeite misturar tudo muito bem colocar num pirex untado com azeite colocar por cima os tomates cerejas cortados ao meio e levar por 30 minutos ao forno<br />
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imagem tirada da internetRosinha Benvenga http://www.blogger.com/profile/17966226926080948214noreply@blogger.com0