tag:blogger.com,1999:blog-14399586340687430312024-03-13T22:08:54.041+00:00Marvelous Meals by Mag and MicMagda Moitahttp://www.blogger.com/profile/12916511767720791558noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-1439958634068743031.post-62477009363279831052013-10-28T16:47:00.000+00:002013-10-28T16:47:27.517+00:00VENDE-SE Serviço Cantão 106 peças<div style="text-align: center;">
Antiguidades e Coleções</div>
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Serviço Cantão - 106 peças<br />
Made in China</div>
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jantar, café e chá</div>
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1450€ negociável</div>
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Michael Joseph Thomashttp://www.blogger.com/profile/08542218294739837606noreply@blogger.com0tag:blogger.com,1999:blog-1439958634068743031.post-91917375442682265872013-10-28T11:06:00.002+00:002013-10-28T11:07:07.298+00:00Traduções inglês-português-inglês<div style="width: 400px; font-size: 12px"><div style="border: 1px solid #8ea1e1; background-color: #f3f5fc; padding: 5px"><div style="padding: 5px; background-color: #ffffff"><table width="100%" cellpadding="0" cellspacing="0" style="background: url(http://pt.anuncioo.com/images/blog_label.gif) right top no-repeat"><tr><td style="padding-right: 8px" valign="top"><a href="http://pt.anuncioo.com/diversos-e-outros/servicos/traducoes/lisboa/torres-vedras/traducoes-ingles-portugues-ingles-3444468?in=BLOG_IN" target="_blank"><img src="http://pt.anuncioo.com/upload_data/pa_medium/3444468_1" style="border: 1px solid #000000"></a></td><td valign="top" width="100%"><div style="padding: 0px 32px 10px 0px"><a href="http://pt.anuncioo.com/diversos-e-outros/servicos/traducoes/lisboa/torres-vedras/traducoes-ingles-portugues-ingles-3444468?in=BLOG_IN" target="_blank" style="color: #3d3db3; font-weight: bold; text-decoration: none; font-size: 14px">traduções inglês-português-inglês</a></div><a href="http://pt.anuncioo.com/diversos-e-outros/servicos/traducoes/lisboa/torres-vedras/traducoes-ingles-portugues-ingles-3444468?in=BLOG_IN" target="_blank" style="color:#888888; text-decoration:none">Free-lance translations of all types.
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Com rapidez ...</a></td></tr></table></div></div><table width="100%" cellpadding="0" cellspacing="0" style="margin: 3px 0px; color: #ffffff; font-size: 10px"><tr><td width="20%" style="padding-right: 3px" nowrap><div style="background-color: #8ea1e1; padding: 5px"><strong>Preço:</strong><br>Não comunicado</div></td><td width="25%" style="padding-right: 3px" nowrap><div style="background-color: #8ea1e1; padding: 5px"><strong>Data:</strong><br>13-10-2013</div></td><td width="25%" style="padding-right: 3px"><div style="background-color: #8ea1e1; padding: 5px"><a href="http://pt.anuncioo.com/diversos-e-outros/servicos/traducoes/lisboa/torres-vedras/traducoes-ingles-portugues-ingles-3444468?in=BLOG_IN" target="_blank" title="responder a este anúncio" style="color: #ffffff; font-weight: bold"><u>responder a este anúncio</u></a></div></td><td width="30%"><div style="background-color: #8ea1e1; padding: 5px">Outros anúncios<br><a href="http://pt.anuncioo.com/?in=BLOG_IN" style="color:#ffffff;"} #3d3db3" target="_blank"><u>Anuncioo</u></a></div></td></tr></table><div style="background-color: #3d3db3; padding: 5px 8px" align="right"><a href="http://pt.anuncioo.com/index.php?obj=pa_add&redirect=pa_add&in=BLOG_IN" style="color: #ffffff; font-size: 16px; font-weight: bold" target="_blank"><u>adicionar anúncio gratuito »</u></a> <img src="http://pt.anuncioo.com/index.php?obj=front&action=spacer&in=BLOG_HIT" align="absmiddle"></div></div>Michael Joseph Thomashttp://www.blogger.com/profile/08542218294739837606noreply@blogger.com0tag:blogger.com,1999:blog-1439958634068743031.post-44453839535851191512013-07-25T05:58:00.001+01:002013-07-25T05:58:37.212+01:00Encomende já!<div class="separator" style="clear: both; text-align: center;">
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<br />Magda Moitahttp://www.blogger.com/profile/12916511767720791558noreply@blogger.com0tag:blogger.com,1999:blog-1439958634068743031.post-25178967010330925352013-07-24T23:23:00.000+01:002013-07-24T23:23:14.216+01:00Faça a sua encomenda!<div class="separator" style="clear: both; text-align: center;">
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<br />Magda Moitahttp://www.blogger.com/profile/12916511767720791558noreply@blogger.com0tag:blogger.com,1999:blog-1439958634068743031.post-33759467343921331242012-07-04T19:45:00.002+01:002012-07-04T19:45:37.048+01:00Sopa de Batata Doce com Rúcula e Feta // Sweet Potato Soup with Arugula and Feta<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-8jJ1BJpgoVY/Tu75NDIDYiI/AAAAAAAACVk/vg6FrKWQADA/s1600/IMG_1889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-8jJ1BJpgoVY/Tu75NDIDYiI/AAAAAAAACVk/vg6FrKWQADA/s320/IMG_1889.JPG" width="320" /></a></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b>PORTUGUÊS</b></span><br />
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b><u>SOPA (para 4 pratos):</u></b></span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">4 c. sopa azeite</span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">1 cebola média, fatiada</span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">1 alho francês (350 g) cortado em rodelas</span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">450 g batata doce descascada e cortada em pequenos cubos</span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">1 c. sopa sal</span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">1/2 c. chá cravinho em pó</span><br />
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b><u>GUARNIÇÃO</u></b></span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">folhas de rúcula</span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">pimenta moída</span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">queijo feta</span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">1. Aquecer o azeite numa panela.</span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">2. Juntar a cebola e o alho francês.</span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">3. Deixar cozinhar uns minutos, mexendo sempre.</span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">4. Adicionar a batata doce, sal e cravinho, mexer bem, tapar a panela e deixar em lume brando 5 minutos.</span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">5. Cubra os legumes com água a ferver e cozinhe até estarem macios (cerca de 20 minutos).</span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">6. Triture a sopa com uma varinha, ou num copo misturador. Rectifique a quantidade de água a seu gosto.</span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">7. Empratar, decorar com folhas de rúcula, queijo feta esfarelado ou em cubos, e pimenta moída.</span><br />
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">***********************************************************************</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b>ENGLISH</b></span><br />
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b><u>SOUP (4 servings):</u></b></span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">4 tbsp olive oil</span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">1 medium onion, sliced</span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">1 leek (350 g), sliced</span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">450 g sweet potato, peeled and diced</span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">1 tbsp salt</span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">1/2 tsp ground cloves</span><br />
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b><u>GARNISH:</u></b></span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">arugula leaves</span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">fresh ground black pepper</span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">feta cheese</span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">1. Heat the olive oil in a large pot.</span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">2. Add the onions and leeks.</span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">3. Mix it up and let it sauté for a few minutes over medium heat.</span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">4. Add the sweet potato, salt and cloves, mix it up. Cover and let steam for about 5 minutes.</span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">5. Add enough boiling water to cover the veggies, and cook until soft. (approx 20 minutes).</span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">6. Allow mixture to cool a few minutes.</span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">7. Using a hand held blender, or countertop blender, purée the mixture. Add water if required to adjust the consistency.</span><br />
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">8. Plate it up! Sprinkle with arugula leaves, fresh ground pepper and crumbled or cubed feta cheese.</span>Magda Moitahttp://www.blogger.com/profile/12916511767720791558noreply@blogger.com0Santa Cruz, 2560 Torres Vedras, Portugal39.1325637 -9.381946739.1079297 -9.4214287 39.1571977 -9.3424647tag:blogger.com,1999:blog-1439958634068743031.post-6366427728604447482012-06-05T10:36:00.000+01:002012-06-05T10:36:16.101+01:00««« Crie seu Cheesecake! »»»<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-J6vM3vuMRZY/T81cencKmZI/AAAAAAAAAEk/xZkJ3MTT6JI/s1600/cheesecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="http://4.bp.blogspot.com/-J6vM3vuMRZY/T81cencKmZI/AAAAAAAAAEk/xZkJ3MTT6JI/s320/cheesecake.jpg" width="320" /></a></div>
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<span style="color: #990000; font-family: 'Trebuchet MS', sans-serif;"><u>CRIE UM CHEESECAKE AO SEU GOSTO!</u></span></div>
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<span style="background-color: white; color: #0b5394; font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="background-color: white; color: #0b5394; font-family: 'Trebuchet MS', sans-serif;">Diâmetro 25cm</span></div>
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<span style="background-color: white; color: #0b5394; font-family: 'Trebuchet MS', sans-serif;">10 a 12 fatias</span></div>
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<span style="color: #0b5394; font-family: 'Trebuchet MS', sans-serif;">Sem corantes nem conservantes.</span></div>
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<span style="color: #0b5394; font-family: 'Trebuchet MS', sans-serif;">Consumir de preferência até 3 dias após confeção.</span><br />
<span style="color: #0b5394; font-family: 'Trebuchet MS', sans-serif;">Pode ser congelado até um mês.</span></div>
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<b><span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif; font-size: x-large;">13€</span></b></div>
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<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Entregas gratuitas em Santa Cruz, Torres Vedras, Caldas da Rainha e Foz do Arelho.</span></div>
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<span style="color: #990000; font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<span style="color: #351c75; font-family: 'Trebuchet MS', sans-serif;">1º passo:</span></div>
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<span style="color: #351c75; font-family: 'Trebuchet MS', sans-serif;">Escolha o sabor da base.</span></div>
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<span style="color: #990000; font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">(ingredientes: bolacha moída, manteiga, açúcar e aroma a seu gosto)</span></div>
<div style="text-align: center;">
<span style="color: #990000; font-family: 'Trebuchet MS', sans-serif;">Algumas ideias: laranja, limão, chocolate, gengibre, hortelã.</span></div>
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<span style="color: #990000; font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #351c75; font-family: 'Trebuchet MS', sans-serif;">2º passo:</span></div>
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<span style="color: #351c75; font-family: 'Trebuchet MS', sans-serif;">Escolha o sabor do recheio.</span></div>
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<span style="color: #990000; font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">(ingredientes: queijo creme normal ou light, ovos, açúcar e aroma a seu gosto)</span></div>
<div style="text-align: center;">
<span style="color: #990000; font-family: 'Trebuchet MS', sans-serif;">Algumas ideias: laranja, limão, banana, chocolate, baunilha, mel.</span></div>
<div style="text-align: center;">
<span style="color: #990000; font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #351c75; font-family: 'Trebuchet MS', sans-serif;">3º passo:</span></div>
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<span style="color: #351c75; font-family: 'Trebuchet MS', sans-serif;">Escolha o sabor da cobertura.</span></div>
<div style="text-align: center;">
<span style="color: #990000; font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">(ingredientes: aroma a seu gosto, açucar, gelatina vegetal)</span></div>
<div style="text-align: center;">
<span style="color: #990000; font-family: 'Trebuchet MS', sans-serif;">Algumas ideias: laranja, limão, morango, frutos silvestres, phisalys, etc </span></div>
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<span style="color: #990000; font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #4c1130; font-family: 'Trebuchet MS', sans-serif;"><u>Encomendas</u></span><br />
<span style="color: #4c1130; font-family: 'Trebuchet MS', sans-serif;">96 577 7768</span><br />
<span style="color: #4c1130; font-family: 'Trebuchet MS', sans-serif;">91 955 3485</span><br />
<span style="color: #4c1130; font-family: 'Trebuchet MS', sans-serif;">arteemespirito@gmail.com</span></div>Michael Joseph Thomashttp://www.blogger.com/profile/08542218294739837606noreply@blogger.com0tag:blogger.com,1999:blog-1439958634068743031.post-53537558266080562442012-06-05T01:59:00.000+01:002012-06-05T01:59:30.811+01:00Angariação de fundos<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-RNpVU3QMyTs/T81ZFpKS5BI/AAAAAAAACt0/wleGd97kILg/s1600/Bonecos+casamento.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-RNpVU3QMyTs/T81ZFpKS5BI/AAAAAAAACt0/wleGd97kILg/s320/Bonecos+casamento.jpg" width="237" /></a></div>
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Como todos sabem a dupla Mag&Mic faz magia. E como até os magos mais antigos necessitavam da sua varinha mágica para as poções serem eficazes, também estes nossos amigos necessitam de uma varinha adaptada ao século XXI: nada mais, nada menos que a Bimby! Ajuda a poupar tempo na confeção de licores, especiarias e todos os manjares servidos no catering.<br />Além de pouparem dinheiro vão ter mais tempo para a sua princesa, Morgana, que também vai beneficiar, nas suas primeiras sopinhas, da eficácia da Bimby! Até as papas serão mais baratas e saudáveis, sem corantes nem conservantes e muito saborosas!<br />Faz um ano que participámos no seu casamento e porque não participarmos novamente na comemoração desta primeira etapa do casamento com um pequeno donativo?<br />Eles agradecem e todos beneficiaremos dos magníficos pratos ...</div>
<div style="color: #073763; font-family: "Trebuchet MS",sans-serif; text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="color: #073763; font-family: "Trebuchet MS",sans-serif;">Ana Mónica Vitorio</span></div>
<div style="text-align: justify;">
<br /></div>Magda Moitahttp://www.blogger.com/profile/12916511767720791558noreply@blogger.com0tag:blogger.com,1999:blog-1439958634068743031.post-83158671035451335672012-06-05T01:50:00.000+01:002012-06-05T10:27:04.734+01:00Entrada de Tomate // Tomato Appetizer<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-baxDDvWgt90/TuBmy_SxzBI/AAAAAAAACSM/8Cah0J0JdOk/s1600/DSC04052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-baxDDvWgt90/TuBmy_SxzBI/AAAAAAAACSM/8Cah0J0JdOk/s320/DSC04052.JPG" width="320" /></a></div>
<br />
<b><u><span style="color: #990000;">PORTUGUÊS</span></u></b><br />
<span style="color: #990000;">Que coisa mais fácil!</span><br />
<span style="color: #990000;"><br /></span><br />
<span style="color: #990000;">Fatias de tomate</span><br />
<span style="color: #990000;">Molho de iogurte: iogurte, sal e pimenta, salsa picada, manjericão picado, cebolinho picado, alho picado.</span><br />
<span style="color: #990000;"><br /></span><br />
<span style="color: #990000;">A flor rôxa é do cebolinho, a outra amarela é uma chaga ou capuchinho. Ambas são comestíveis!</span><br />
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<b><u style="background-color: white;"><span style="color: #990000;">ENGLISH</span></u></b><br />
<span style="background-color: white;"><span style="color: #990000;">The easiest thing!</span></span><br />
<span style="background-color: white;"><span style="color: #990000;"><br /></span></span><br />
<span style="background-color: white;"><span style="color: #990000;">Slices of tomato</span></span><br />
<span style="background-color: white;"><span style="color: #990000;">Yogurt sauce: yogurt, salt and pepper, fresh chopped parsley, frech chopped basil, fresh chopped chives, fresh chopped garlic.</span></span><br />
<span style="background-color: white;"><span style="color: #990000;"><br /></span></span><br />
<span style="background-color: white;"><span style="color: #990000;">The purple flower is from the chives, the yellow one is a nasturtium. Both are edible!</span></span><br />
<br />Magda Moitahttp://www.blogger.com/profile/12916511767720791558noreply@blogger.com0tag:blogger.com,1999:blog-1439958634068743031.post-16091698844616328082012-06-05T01:26:00.001+01:002012-06-05T01:26:17.029+01:00Oficinas de Culinária - Praia de Santa Cruz e Caldas da Rainha<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-It8fzubpIII/T81QPmaRrDI/AAAAAAAAAEY/2gkjh8e86yk/s1600/novo-vegetariano-Grego2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-It8fzubpIII/T81QPmaRrDI/AAAAAAAAAEY/2gkjh8e86yk/s320/novo-vegetariano-Grego2.jpg" width="226" /></a></div>
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<b><span style="color: #274e13; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;"><br /></span></b></div>
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<b><span style="color: #274e13; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">INFORMAÇÃO</span></b><span class="produtodescricao"><span style="color: #660000; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;"><o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal" style="background: #F6F6F6; text-align: justify;">
<span class="produtodescricao"><span style="color: #660000; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">Esta oficina de culinária dirige-se a todos os amantes de comida
Grega. Venha aprender a relaxar e a usufruir do momento de estar/criar na sua
cozinha.</span></span><span style="color: #660000; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: #F6F6F6; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="background: #F6F6F6; text-align: justify;">
<span class="produtodescricao"><span style="color: #660000; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">É verdadeiramente para "meter as mãos na massa". Irá
aprender a preparar alguns pratos tipicamente Gregos, mas com uma vertente vegetariana.</span></span><span style="color: #660000; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;"><o:p></o:p></span></div>
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<br /></div>
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<span style="color: #660000; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">Aceite
o nosso desafio e pegue no seu avental!<o:p></o:p></span></div>
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<b><span style="color: #274e13; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">Datas
e Localização:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: #F6F6F6; text-align: justify;">
<span style="color: #660000; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">Horário
11h–15h ou 17h–21h.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: #F6F6F6; text-align: justify;">
<span style="color: #660000; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">Datas
a confirmar consoante número de participantes e localização (Caldas da Rainha
ou Praia de Santa Cruz). Contacte-nos para reservar!<o:p></o:p></span></div>
<div class="MsoNormal" style="background: #F6F6F6; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="background: #F6F6F6; text-align: justify;">
<b><span style="color: #274e13; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">Investimento:
</span></b><span style="color: #660000; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">25€<o:p></o:p></span></div>
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<br /></div>
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<b><span style="color: #274e13; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">Condições:
</span></b><span style="color: #660000; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">A inscrição só é válida após o pagamento antecipado de 10€ por
transferência bancária. NIB 0033 0000 4520 6620 790 05<o:p></o:p></span></div>
<div class="MsoNormal" style="background: #F6F6F6; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="background: #F6F6F6; text-align: justify;">
<span style="color: #660000; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">Casais
recebem desconto de 20% do valor total. Ou traga um(a) amigo(a) e receba 10% de
desconto no valor total.<o:p></o:p></span></div>
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<br /></div>
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<b><span style="color: #274e13; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">Contactos
para inscrições: </span></b><span style="color: #660000; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">91 955 34 85 ou 96 577 77 68<o:p></o:p></span></div>
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<span style="color: #660000; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">arteemespirito@gmail.com<o:p></o:p></span></div>
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<br /></div>Michael Joseph Thomashttp://www.blogger.com/profile/08542218294739837606noreply@blogger.com0tag:blogger.com,1999:blog-1439958634068743031.post-37466034100364022032012-06-05T01:24:00.000+01:002012-06-05T01:24:13.349+01:00Oficinas de Culinária - Praia de Santa Cruz e Caldas da Rainha<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-EK2vrpNT0AE/T81PYzZmxLI/AAAAAAAAAEQ/N17F-Oq0iMA/s1600/novo-vegetariano-italiano2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-EK2vrpNT0AE/T81PYzZmxLI/AAAAAAAAAEQ/N17F-Oq0iMA/s320/novo-vegetariano-italiano2.jpg" width="226" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="MsoNormal" style="background: #F6F6F6; text-align: justify;">
<b><span style="color: #274e13; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">INFORMAÇÃO</span></b><span class="produtodescricao"><span style="color: #660000; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: #F6F6F6; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="background: #F6F6F6; text-align: justify;">
<span class="produtodescricao"><span style="color: #660000; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">Esta oficina de culinária dirige-se a todos os amantes de comida
Italiana.</span></span></div>
<div class="MsoNormal" style="background: #F6F6F6; text-align: justify;">
<span class="produtodescricao"><span style="color: #660000; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">Venha aprender a relaxar e a usufruir do momento de estar/criar na
sua cozinha.</span></span><span style="color: #660000; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: #F6F6F6; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="background: #F6F6F6; text-align: justify;">
<span class="produtodescricao"><span style="color: #660000; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">É verdadeiramente para "meter as mãos na massa". Irá
aprender a preparar vegetais, molhos e recheios vegetarianos à base de molho de
tomate, com uma vertente italiana.</span></span><span style="color: #660000; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: #F6F6F6; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="background: #F6F6F6; text-align: justify;">
<span style="color: #660000; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">Aceite
o nosso desafio e pegue no seu avental!<o:p></o:p></span></div>
<div class="MsoNormal" style="background: #F6F6F6; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="background: #F6F6F6; text-align: justify;">
<b><span style="color: #274e13; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">Datas
e Horas:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: #F6F6F6; text-align: justify;">
<span style="color: #660000; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">11h–15h ou 17h–21h<o:p></o:p></span></div>
<div class="MsoNormal" style="background: #F6F6F6; text-align: justify;">
<span style="color: #660000; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">Datas
a combinar conforme marcações. Contacte-nos para reservar!<o:p></o:p></span></div>
<div class="MsoNormal" style="background: #F6F6F6; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="background: #F6F6F6; text-align: justify;">
<b><span style="color: #274e13; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">Investimento:
</span></b><span style="color: #660000; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">25€<o:p></o:p></span></div>
<div class="MsoNormal" style="background: #F6F6F6; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="background: #F6F6F6; text-align: justify;">
<b><span style="color: #274e13; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">Condições:
</span></b><span style="color: #660000; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">A inscrição só é válida após o pagamento antecipado de 10€ por
transferência bancária. NIB 0033 0000 4520 6620 790 05<o:p></o:p></span></div>
<div class="MsoNormal" style="background: #F6F6F6; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="background: #F6F6F6; text-align: justify;">
<span style="color: #660000; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">Casais
recebem desconto de 20% do valor total. Ou traga um(a) amigo(a) e receba 10% de
desconto no valor total.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: #F6F6F6; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="background: #F6F6F6; text-align: justify;">
<b><span style="color: #274e13; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">Contactos
para inscrições: </span></b><span style="color: #660000; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">91 955 34 85 ou 96 577 77 68<o:p></o:p></span></div>
<div class="MsoNormal" style="background: #F6F6F6; text-align: justify;">
<span style="color: #660000; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">arteemespirito@gmail.com<o:p></o:p></span></div>
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<br /></div>
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<b><span style="color: #274e13; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">Localização:
</span></b><span class="visible"><span style="color: #660000; font-family: "Trebuchet MS","sans-serif"; font-size: 11.0pt;">Praia de Santa Cruz e Caldas da Rainha<o:p></o:p></span></span></div>Michael Joseph Thomashttp://www.blogger.com/profile/08542218294739837606noreply@blogger.com0tag:blogger.com,1999:blog-1439958634068743031.post-79040946458258891652012-05-28T15:30:00.000+01:002012-05-28T15:46:30.348+01:00Sopa Alentejana com Beldroegas e Alho // Alentejo Soup with "Beldroegas" and Roasted Garlic<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Cpz0N7R_6bg/TuBnz_UWGuI/AAAAAAAACSc/wCSR6yTayAk/s1600/DSC04054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-Cpz0N7R_6bg/TuBnz_UWGuI/AAAAAAAACSc/wCSR6yTayAk/s320/DSC04054.JPG" width="320" /></a></div>
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<b><u><span style="color: #274e13;">PORTUGUÊS</span></u></b><br />
<span style="color: #274e13;">O meu amigo Henrique é quem me ensinou, há uns anos, a fazer sopa alentejana. Esta versão foi feita com Beldroegas e servida com alho assado. Quem souber traduzir beldroegas para inglês, agradeço que nos informem! </span><br />
<span style="color: #274e13;"><br /></span><br />
<span style="color: #274e13;">(para 2 pessoas)</span><br />
<span style="color: #274e13;">Uma cabeça de alho</span><br />
<span style="color: #274e13;">2-3 fatias de pão partido aos bocaditos (pão com um ou 2 dias de idade também se pode usar)</span><br />
<span style="color: #274e13;">1,5 litros de água</span><br />
<span style="color: #274e13;">4 c. sopa azeite</span><br />
<span style="color: #274e13;">2 c. sopa salsa e coentros picados</span><br />
<span style="color: #274e13;">1 chávena de beldroegas</span><br />
<span style="color: #274e13;">2 ovos</span><br />
<span style="color: #274e13;"><br /></span><br />
<span style="color: #274e13;">1. Cortar as pontinhas da cabeça de alho, regar com azeite e embrulhar com alumínio. Levar ao forno quente durante 20 minutos para assar.</span><br />
<span style="color: #274e13;">2. Enquanto o alho assa, colocar a água num tacho e levantar fervura.</span><br />
<span style="color: #274e13;">3. Adicionar o azeite e salsa e coentros picados</span><br />
<span style="color: #274e13;">4. Adicionar as beldroegas.</span><br />
<span style="color: #274e13;">5. Temperar com sal e pimenta a seu gosto.</span><br />
<span style="color: #274e13;">5. Em pratos de sopa, colocar os bocaditos de pão.</span><br />
<span style="color: #274e13;">6. Com a água a ferver, partir os ovos, um de cada vez, e deixá-los escalfar uns minutos. Para quem gosta da gema mal passada, então basta 3 minutos.</span><br />
<span style="color: #274e13;">7. Com uma concha, servir o caldo sobre o pão e colocar o ovo por cima.</span><br />
<span style="color: #274e13;">8. Retirar o alho do forno e colocar sobre o prato. Alho assado fica molinho e muito saboroso! Basta espremer os dentes do alho e fácilmente sai o conteúdo. Até dá para barrar pão!</span><br />
<span style="color: #274e13;">9. Regar tudo com mais um fio de azeite, e servir quente.</span><br />
<span style="color: #274e13;"><br /></span><br />
<span style="color: #274e13;">****************************************************</span><br />
<span style="color: #274e13;"><br /></span><br />
<b><u><span style="color: #274e13;">ENGLISH</span></u></b><br />
<span style="color: #274e13;">This is a traditional Portuguese peasant soup from our Alentejo region. A few years ago my friend Henrique taught me how to make this soup. In this version we added the green leafy vegetable called "Beldroegas" along with roasted garlic. I do not know what these Beldroega thingies are called in English, so if anyone finds the translation, please let us know! You can of course make this soup without the Beldroegas and without the roasted garlic, and it is just as good. Like we've said before, it's fun to be fearless in the kitchen and trying new things is always good!</span><br />
<span style="color: #274e13;"><br /></span><br />
<span style="color: #274e13;">(for 2 portions)</span><br />
<span style="color: #274e13;">One head of garlic</span><br />
<span style="color: #274e13;">2-3 slices of bread (day-old bread works just fine too!)</span><br />
<span style="color: #274e13;">1.5 litres of water</span><br />
<span style="color: #274e13;">4 tbsp olive oil</span><br />
<span style="color: #274e13;">2 tbsp fresh chopped parsley and coriander</span><br />
<span style="color: #274e13;">2 eggs</span><br />
<span style="color: #274e13;"><br /></span><br />
<span style="color: #274e13;">1. Slice the tips off the head of garlic and discard. Drizzle the garlic with olive oil, wrap in tin foil and place in a hot oven for about 20 minutes.</span><br />
<span style="color: #274e13;">2. While the garlic bakes, add the water to a large pot and bring to a boil.</span><br />
<span style="color: #274e13;">3. Add the olive oil, and the fresh chopped parsley and coriander.</span><br />
<span style="color: #274e13;">4. Add the "beldroegas" (or omit since this is optional)</span><br />
<span style="color: #274e13;">5. Add some salt and pepper.</span><br />
<span style="color: #274e13;">5. Break up the bread and place it into your soup plates or bowls.</span><br />
<span style="color: #274e13;">6. As the water boils, crack open your eggs and poach them in the boiling water. If you like a soft yolk, then three minutes of boiling is enough. I prefer the yolk well done so I poach them for about 5 to 6 minutes.</span><br />
<span style="color: #274e13;">7. Ladle the broth onto your bread and place the poached egg on top.</span><br />
<span style="color: #274e13;">8. Remove the garlic from the oven, unwrap it and place onto the plate. Roasted garlic is really delicious and mild. Just squeeze the heads of garlic and the creamy mixture oozes out. You can even use it as a spread on bread!</span><br />
<span style="color: #274e13;">9. Drizzle a bit more olive oil directly on the plate and serve it hot!</span>Magda Moitahttp://www.blogger.com/profile/12916511767720791558noreply@blogger.com0tag:blogger.com,1999:blog-1439958634068743031.post-28571678427274772702012-05-28T13:49:00.000+01:002012-06-06T02:27:25.580+01:00Serviço de catering<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-af2PMe2VOfg/T8QHeg0zl4I/AAAAAAAACtg/jG5de2dVQSg/s1600/chefe-sem-fundo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-af2PMe2VOfg/T8QHeg0zl4I/AAAAAAAACtg/jG5de2dVQSg/s400/chefe-sem-fundo.jpg" width="321" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000; font-size: small;"><span style="font-family: 'Trebuchet MS', sans-serif;">Chef Michael</span></span></td></tr>
</tbody></table>
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<span style="font-family: 'Trebuchet MS', sans-serif;">A equipa Mag&Mic Marvelous
Meals tem também serviço de catering.</span></div>
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cozinhar?<br />
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Podemos ir cozinhar a sua casa ou podemos levar-lhe a refeição já pronta.<br />
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Contacte-nos para discutirmos ideias e menus.</div>
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Inspire-se visitando o nosso blogue.</div>
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<a href="http://marvelousmealsbymagmic.blogspot.pt/" target="_blank"><span lang="EN-US"><br /></span></a></div>Magda Moitahttp://www.blogger.com/profile/12916511767720791558noreply@blogger.com0tag:blogger.com,1999:blog-1439958634068743031.post-66423011624525977012012-05-11T11:00:00.000+01:002012-05-11T11:00:06.391+01:00Massa com Espinafres // Pasta with Spinach<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-kNlQWrNoUPA/TuBmrFZj_NI/AAAAAAAACR8/kdzwBOea4a8/s1600/DSC04044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-kNlQWrNoUPA/TuBmrFZj_NI/AAAAAAAACR8/kdzwBOea4a8/s320/DSC04044.JPG" width="320" /></a></div>
<b><u><span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">PORTUGUÊS</span></u></b><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Mais rápido e fácil não há!</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Ferva a sua massa preferida num tacho grande com bastante água.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Junte apenas sal à água. Azeite só no final!</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Enquanto a massa ferve, prepare um refogado com azeite, cebola e alho.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Adicione espinafres ao refogado e deixe saltear uns minutos.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Escorrer a massa e adicioná-la ao refogado.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Tempere com sal e pimenta e mais um pouco de azeite, e mexa bem.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Sirva no prato polvilhado com sementes de sésamo.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">***********************************************************</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<b><u><span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">ENGLISH</span></u></b><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">About as quick and easy as it gets!</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Boil your favourite pasta in a large pot of water.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Add salt to the water, but not oil!</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">While the pasta boils, heat a large frying pan with some olive oil.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Add some chopped onions and garlic and sautée a few minutes.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Add the spinach and sautée a few more minutes.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Remove the water from the pasta and add the pasta to the spinach mixture.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Drizzle with some more olive oil, add salt and pepper, and mix well.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Serve with a sprinkle of sesame seeds.</span><br />
<br />Magda Moitahttp://www.blogger.com/profile/12916511767720791558noreply@blogger.com0tag:blogger.com,1999:blog-1439958634068743031.post-65837557054422738802012-05-09T22:30:00.000+01:002012-05-10T00:30:10.125+01:00Soufflé de Bacalhau / Codfish Soufflé<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-FYwva43A8J8/TuBpy6wKq4I/AAAAAAAACTE/rrFESeHLxlY/s1600/IMG_1068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-FYwva43A8J8/TuBpy6wKq4I/AAAAAAAACTE/rrFESeHLxlY/s320/IMG_1068.JPG" width="320" /></a></div>
<br />
<b><u><span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">PORTUGUÊS</span></u></b><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">300 g bacalhau cozido e desfiado, sem espinhas nem pele</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">75 g manteiga</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">55 g farinha</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">250 ml leite</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">4 ovos, gemas separadas</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">50 g queijo ralado</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">sal e pimenta</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">pitada de noz moscada</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Derreta a manteiga numa caçarola.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Adicione a farinha e mexa até incorporar.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Retire do lume e adicione o leite, mexendo bem (vara de arames funciona lindamente)</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Voltar ao lume baixo e continue mexendo alguns minutos até espessar.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Retire do lume.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Junte o bacalhau, o queijo e as gemas e mexa bem com uma colher de pau.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Tempere com sal e pimenta e noz moscada.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Com um pouco de manteiga, unte um pirex fundo ou outro recipiente de ir ao forno.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Numa outra tigela, bater as claras em castelo.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Juntar um terço das claras ao preparado anterior e incorpore cuidadosamente.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Juntar as restantes claras aos poucos e incorporar com cuidado.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Deite o preparado no pirex.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Leve a forno quente até alourar.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Sirva imediatamente. Com uma salada verde a acompanhar, por exemplo.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">***********************************************************</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">ENGLISH</span><br />
<br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">300 g cooked codfish, deboned and shredded</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">75 g butter</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">55 g flour</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">250 ml milk</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">4 eggs, separated</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">50 g shredded cheese</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">salt and pepper</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">dash of nutmeg</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">In a pot, melt the butter.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Add the flour, mix well. Cook and stir a few minutes.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Remove from heat and add milk. Mix well with a whisk.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Return pot to low heat and stir until thickened.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Remove from heat. With a wooden spoon stir in the cod, cheese and egg yolks.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Check for seasoning and add salt and pepper and nutmeg as required.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">In a separate bowl whip the egg whites into stiff peaks.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Add about a third of the whites to the cod mixture and fold gently.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">(folding with a large metal spoon works well)</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Add remaining whites and continue to carefully fold.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Pour into a greased and deep oven-proof dish.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Place in a hot oven until lightly browned. About 15 to 20 minutes.</span><br />
<span style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Serve immediately. Goes well with a tossed green salad of your choice.</span><br />
<br />Magda Moitahttp://www.blogger.com/profile/12916511767720791558noreply@blogger.com0tag:blogger.com,1999:blog-1439958634068743031.post-8798144984491437302012-05-08T09:30:00.000+01:002012-05-08T09:30:02.506+01:00Pequeno Almoço Saudável / Healthy Breakfast<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-osSa8xp6Wac/TuBlaQQfTXI/AAAAAAAACRs/IjSg9edFXwY/s1600/DSC04192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-osSa8xp6Wac/TuBlaQQfTXI/AAAAAAAACRs/IjSg9edFXwY/s320/DSC04192.JPG" width="320" /></a></div>
<b><u><span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">PORTUGUÊS</span></u></b><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Fatias de courgette aos quartos ou rodelas, temperadas com azeite, sal e pimenta, e salteadas em frigideira bem quente.</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Cubinhos de queijo à sua escolha</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Tomate</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Folha de algas Nori ligeiramente tostada e esfarelada</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Fatias de pão torradas</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Colocar num prato as fatias de courgette salteadas, os cubos de queijo e as fatias de tomate. Temperar com um fio de azeite, sal e pimenta. Esfarelar a folha de Nori por cima. Servir com pão torrado.</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Para tostar o Nori, basta segurá-lo com uma pinça e mover rápidamente (ambos os lados) sobre o bico de um fogão a gás. Depois com os dedos a folha fácilmente se esfarela.</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">**************************************************************</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<b><u><span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">ENGLISH</span></u></b><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Zuchinni wedges or slices, seasoned with olive oil and sautéed in a very hot pan.</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Cubed cheese of your choice</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Tomato wedges or slices</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Sheet of toasted Nori seaweed</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Toasted bread</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Arrange the zuchinni, cheese and tomato on a plate. Drizzle with olive oil salt and pepper and crumbled Nori. Serve with toast.</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">To toast the Nori, simply hold it with tongs over your stove flame and move it around quickly on both sides. With your fingers, simply crumble it directly onto your plate.</span>Magda Moitahttp://www.blogger.com/profile/12916511767720791558noreply@blogger.com0tag:blogger.com,1999:blog-1439958634068743031.post-81923666387260678502012-05-07T13:53:00.000+01:002012-05-07T13:53:13.765+01:00Scalloped Potatoes / Batatas Gratinadas<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-t2K09APXjpo/TuBprNOZMrI/AAAAAAAACS8/SnRYg_GBowE/s1600/IMG_1065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-t2K09APXjpo/TuBprNOZMrI/AAAAAAAACS8/SnRYg_GBowE/s320/IMG_1065.JPG" width="320" /></a></div>
<br />
<b><u style="background-color: white;"><span style="color: #b45f06;">PORTUGUÊS</span></u></b><br />
<span style="background-color: white; color: #b45f06;">600g batatas descascadas e cortadas às rodelas com cerca de 1/2 centimetro</span><br />
<span style="background-color: white;"><span style="color: #b45f06;">1/2 cebola pequena finamente picada</span></span><br />
<span style="background-color: white;"><span style="color: #b45f06;">2 c.sopa farinha</span></span><br />
<span style="background-color: white;"><span style="color: #b45f06;">2 c.sopa manteiga</span></span><br />
<span style="background-color: white;"><span style="color: #b45f06;">1 chávena queijo ralado</span></span><br />
<span style="background-color: white;"><span style="color: #b45f06;">2 chávenas leite</span></span><br />
<span style="background-color: white;"><span style="color: #b45f06;">sal e pimenta</span></span><br />
<span style="background-color: white;"><span style="color: #b45f06;"><br /></span></span><br />
<span style="background-color: white;"><span style="color: #b45f06;">Colocar metade das rodelas de batata num recipiente de ir ao forno, levemente untado. Temperar com sal e pimenta. Espalhar metade da farinha, cebola, queijo ralado e manteiga por cima das batatas. Repetir mais uma camada. Adicionar o leite. Tapar com folha de aluminio ou tampa e levar a forno quente durante cerca de 30 a 40 minutos. Remover a folha ou tampa e deixar gratinar uns minutos. Servir como acompanhamento. Na foto aparece uma salada de tomate feita à parte.</span></span><br />
<span style="background-color: white;"><span style="color: #b45f06;"><br /></span></span><br />
<span style="background-color: white;"><span style="color: #b45f06;">**************************************************************</span></span><br />
<span style="background-color: white;"><span style="color: #b45f06;"><br /></span></span><br />
<span style="background-color: white;"><span style="color: #b45f06;"><br /></span></span><br />
<b><u style="background-color: white;"><span style="color: #b45f06;">ENGLISH</span></u></b><br />
<span style="background-color: white; color: #b45f06;">600g potatoes, peeled and sliced into approx 1/2 cm thick</span><br />
<span style="background-color: white;"><span style="color: #b45f06;">1/2 small onion finely minced</span></span><br />
<span style="background-color: white;"><span style="color: #b45f06;">2 tbsp flour</span></span><br />
<span style="background-color: white;"><span style="color: #b45f06;">2 tbsp butter</span></span><br />
<span style="background-color: white;"><span style="color: #b45f06;">1 cup shredded cheese</span></span><br />
<span style="background-color: white;"><span style="color: #b45f06;">2 cups milk</span></span><br />
<span style="background-color: white;"><span style="color: #b45f06;">salt and pepper</span></span><br />
<span style="background-color: white;"><span style="color: #b45f06;"><br /></span></span><br />
<span style="background-color: white;"><span style="color: #b45f06;">Place half the potatoe slices into a lightly greased baking dish. Season with salt and pepper. Dot with half the butter and sprinkle half the flour, onion and shredded cheese. Repeat a 2nd layer. Add the milk. Cover with lid or aluminum foil and place in a medium-hot oven for approx 30 to 40 minutes. Remove lid or foil and broil a few more minutes. Serve as a side dish. In the foto we have a tomato salad prepared separately.</span></span><br />
<br />Magda Moitahttp://www.blogger.com/profile/12916511767720791558noreply@blogger.com0tag:blogger.com,1999:blog-1439958634068743031.post-72441291129671045062012-04-11T13:28:00.001+01:002012-04-11T13:28:48.972+01:00Oficina de Culinária<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-5qSLufgS9_k/T4V4Y7Z_ANI/AAAAAAAACjg/TaHtOqWL0O8/s1600/novo-vegetariano-Grego.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-5qSLufgS9_k/T4V4Y7Z_ANI/AAAAAAAACjg/TaHtOqWL0O8/s640/novo-vegetariano-Grego.jpg" width="452" /></a></div>
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<br />
<b><span style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;">INFORMAÇÃO</span></b><br style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;" /><br style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;" /><span style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;">Esta oficina de culinária dirige-se a todos os amantes de comida Grega. Venha aprender a relaxar e a usufruir do momento de estar/criar na sua cozinha.</span><br style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;" /><br style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;" /><span style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;">É verdadeiramente para "meter as mãos na massa". Irá aprender a preparar alguns pratos tipicamente Gregos, mas com uma vertente vegetariana.</span><br style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;" /><br style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;" /><span style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;">Aceite o nosso desafio e pegue no seu avental!</span><br style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;" /><br style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;" /><span style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;">Data:</span><br style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;" /><span style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;">29 de Abril, 2012, 11h – 15h</span><br style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;" /><br style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;" /><span style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;">Investimento: 25€</span><br style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;" /><br style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;" /><span style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;">Condições: A inscrição só é válida após o pagamento antecipado (10 dias antes) de 10€ por transferência bancária.</span><br style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;" /><span style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;">NIB 0033 0000 4520 6620 790 05</span><br style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;" /><br style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;" /><span style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;">Casais recebem desconto de 20% do valor total. Ou traga um(a) amigo(a) e receba 10% de desconto no valor total.</span><br style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;" /><br style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;" /><span style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;">Contactos para inscrições: 91 955 34 85 ou 96 577 77 68</span><br style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;" /><span style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;">arteemespirito@gmail.com</span><br style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;" /><br style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;" /><span style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;">Localização: SINTRA-SE</span><br style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;" /><span style="color: #0b5394; font-family: "Trebuchet MS",sans-serif;">Av. Dr. Miguel Bombarda, 39 (frente à estação CP Sintra)</span><br style="color: #0b5394;" />Magda Moitahttp://www.blogger.com/profile/12916511767720791558noreply@blogger.com0Sintra, Portugal38.7984458 -9.388112138.6994448 -9.5460406000000013 38.897446800000004 -9.2301836tag:blogger.com,1999:blog-1439958634068743031.post-36950652853996235532012-04-11T13:24:00.000+01:002012-04-11T13:24:53.249+01:00Oficina de Culinária<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-EkaawRWroNA/T4V2wuSs-kI/AAAAAAAACjY/XC-NF4lS6rE/s1600/novo-vegetariano-italiano.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-EkaawRWroNA/T4V2wuSs-kI/AAAAAAAACjY/XC-NF4lS6rE/s640/novo-vegetariano-italiano.jpg" width="451" /></a></div>
<br />
<br />
<b><span style="color: #274e13; font-family: "Trebuchet MS",sans-serif;">INFORMAÇÃO</span></b><br />
<br />
<span style="color: #274e13; font-family: "Trebuchet MS",sans-serif;">Esta oficina de culinária dirige-se a todos os amantes de comida Italiana. Venha aprender a relaxar e a usufruir do momento de estar/criar na sua cozinha.</span><br />
<br />
<span style="color: #274e13; font-family: "Trebuchet MS",sans-serif;">É verdadeiramente para "meter as mãos na massa". Irá aprender a preparar vegetais, molhos e recheios vegetarianos à base de molho de tomate, com uma vertente italiana.</span><br />
<br />
<span style="color: #274e13; font-family: "Trebuchet MS",sans-serif;">Aceite o nosso desafio e pegue no seu avental!</span><br />
<br />
<span style="color: #274e13; font-family: "Trebuchet MS",sans-serif;">Data:</span><br />
<span style="color: #274e13; font-family: "Trebuchet MS",sans-serif;">28 de Abril, 2012, 15h – 19h</span><br />
<br />
<span style="color: #274e13; font-family: "Trebuchet MS",sans-serif;">Investimento: 25€</span><br />
<br />
<span style="color: #274e13; font-family: "Trebuchet MS",sans-serif;">Condições: A inscrição só é válida após o pagamento antecipado (10 dias antes) de 10€ por transferência bancária.</span><br />
<span style="color: #274e13; font-family: "Trebuchet MS",sans-serif;">NIB 0033 0000 4520 6620 790 05</span><br />
<br />
<span style="color: #274e13; font-family: "Trebuchet MS",sans-serif;">Casais recebem desconto de 20% do valor total. Ou traga um(a) amigo(a) e receba 10% de desconto no valor total.</span><br />
<br />
<span style="color: #274e13; font-family: "Trebuchet MS",sans-serif;">Contactos para inscrições: 91 955 34 85 ou 96 577 77 68</span><br />
<span style="color: #274e13; font-family: "Trebuchet MS",sans-serif;">arteemespirito@gmail.com</span><br />
<br />
<span style="color: #274e13; font-family: "Trebuchet MS",sans-serif;">Localização: SINTRA-SE</span><br />
<span style="color: #274e13; font-family: "Trebuchet MS",sans-serif;">Av. Dr. Miguel Bombarda, 39 (frente à estação CP Sintra)</span><br />
<br />
<br />
<br style="color: #274e13; font-family: "Trebuchet MS",sans-serif;" />Magda Moitahttp://www.blogger.com/profile/12916511767720791558noreply@blogger.com0Sintra, Portugal38.7984458 -9.388112138.6994448 -9.5460406000000013 38.897446800000004 -9.2301836tag:blogger.com,1999:blog-1439958634068743031.post-51680327479086926232012-03-30T11:49:00.000+01:002012-04-02T19:56:34.799+01:00Sopa de Rabanetes // Radish Soup<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-H1QS0g-pKLc/T3R6qo0v6SI/AAAAAAAACfQ/NUi9BaVzphw/s1600/IMG_2645.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-H1QS0g-pKLc/T3R6qo0v6SI/AAAAAAAACfQ/NUi9BaVzphw/s320/IMG_2645.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Os nossos rabanetes gigantes. </span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Our giant radishes.</span></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-KHDjSu-w8Is/T3R7Eqoce8I/AAAAAAAACfg/cvDOZv-BRZw/s1600/IMG_2646.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-KHDjSu-w8Is/T3R7Eqoce8I/AAAAAAAACfg/cvDOZv-BRZw/s320/IMG_2646.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Lindos!</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Beautiful!</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-LX_WHxVT7mM/T3R61g12a0I/AAAAAAAACfY/55pNvchtgyo/s1600/IMG_2652.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-LX_WHxVT7mM/T3R61g12a0I/AAAAAAAACfY/55pNvchtgyo/s320/IMG_2652.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Sopa de rabanetes.</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Radish Soup.</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><br /></span></td></tr>
</tbody></table>
<table cellspacing="0" style="margin: 0.5em 0.65em; width: auto;">
<tbody>
<tr><td class="ingr1" style="text-align: left;"><br /></td><td class="ingr1" style="text-align: left;"><span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes:</b></span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">1 molho rabanetes ou cinco rabanetes gigantes</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">1 cebola média</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">100 gr queijo cremoso</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">100 gr natas</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">2 c. sopa manteiga</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">3/4 l caldo de legumes</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">1 c. chá sal</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">1/2 c. chá de pimentas(preta, vermelha e verde) </span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">1 pitada noz moscada</span><br />
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<b><span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Preparação:</span></b><br />
<div style="text-align: center;">
<div style="text-align: left;">
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Lavar os rabanetes e as folhas. Separar algumas folhas bonitas, para decorar. Colocar o caldo de legumes num liquidificador, juntar o rabanete, as folhas, as natas, o queijo e bater bem.</span></div>
<div style="text-align: left;">
<br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Numa caçarola funda, derreter a manteiga e fritar nela a cebola que deve ser ralada ou cortada bem miudinha. Acrescentar o rabanete liquidificado e deixar cozinhar tapado.</span></div>
<div style="text-align: left;">
<br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Servir já nos pratos, enfeitando com as folhinhas inteiras ou cortadas em tiras.</span></div>
</div>
</td><td class="ingr1" style="text-align: left;"><br /></td><td class="ingr2"><br /></td></tr>
<tr><td align="right" class="ingr1"><br /></td><td class="ingr2"><br /></td><td class="ingr2"><br /></td><td class="ingr2"><br /></td></tr>
<tr><td align="right" class="ingr1"><br /></td><td class="ingr2"><span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Não há nada como chegar à horta e decidir naquele momento a sopa que vamos fazer!</span></td></tr>
<tr><td align="right" class="ingr1"><br /></td><td class="ingr2"><br />
<div style="text-align: center;">
<span style="color: #93c47d;">***********************************************</span></div>
</td></tr>
<tr><td align="right" class="ingr1"><br /></td><td class="ingr2"><br /></td></tr>
<tr><td align="right" class="ingr1"><span style="font-size: large;"><br /></span></td><td class="ingr2"><span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif; font-size: large; text-align: left;"><b><u>ENGLISH</u></b></span></td></tr>
<tr><td align="right" class="ingr1"><br /></td><td class="ingr2"><br />
<table cellspacing="0" style="margin-bottom: 0.5em; margin-left: 0.65em; margin-right: 0.65em; margin-top: 0.5em; width: auto;"><tbody>
<tr></tr>
<tr><td class="ingr1" style="text-align: left;"><br /></td><td class="ingr1" style="text-align: left;"><span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients:</b></span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">1 bunch radishes or 5 large radishes</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">1 medium sized onion finely chopped</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">100 gr cream cheese</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">100 gr cream</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">2 tbsp butter</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">750 ml vegetable stock</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">1 tsp salt</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">1/2 tsp ground peppercorns (black, red and green) </span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Dash of nutmeg</span><br />
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<b><span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">Preparação:</span></b><br />
<div style="text-align: center;">
<div style="text-align: left;">
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">1. Wash the radishes and the leaves. Keep aside a few prettier leaves for garnish.</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">2. Place into blender and puree for a few seconds: vegetable stock, radishes, leaves, cream, cheese.</span></div>
<div style="text-align: left;">
<br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">3. In a pot, melt the butter and sautée the onion for a few minutes.</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">4. Add the blended liquid to the pot and simmer covered for a few minutes.</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">5. To serve, ladle onto plates, garnish with ground nutmeg and whole or chopped radish leaves.</span><br />
<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
</div>
</td><td class="ingr1" style="text-align: left;"><span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;"><br /></span></td><td class="ingr2"><br /></td></tr>
<tr><td align="right" class="ingr1"><br /></td><td class="ingr2"><span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif;">There is nothing quite like going into your vegetable garden, looking around, and deciding that instant what kind of soup to make!</span></td></tr>
<tr><td align="right" class="ingr1"><br /></td><td class="ingr2"><br /></td></tr>
</tbody></table>
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<tr><td align="right" class="ingr1"><br /></td><td class="ingr2"><br /></td></tr>
</tbody></table>Magda Moitahttp://www.blogger.com/profile/12916511767720791558noreply@blogger.com3tag:blogger.com,1999:blog-1439958634068743031.post-32783770200145790382012-03-30T09:44:00.000+01:002012-03-30T09:44:32.665+01:00O resultado de "quando a comida vira arte"...<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-T2d3P8lUfNw/T3Q3Ak5qpNI/AAAAAAAACeM/6TL-7MXFKyU/s1600/IMG_2617.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-T2d3P8lUfNw/T3Q3Ak5qpNI/AAAAAAAACeM/6TL-7MXFKyU/s320/IMG_2617.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: blue; font-family: 'Trebuchet MS',sans-serif; font-size: small;">A preparar beringelas e courgettes para serem recheadas.</span></td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ewRypTTzUfQ/T3Q3IXb_iJI/AAAAAAAACeU/F7lxIbBo53c/s1600/IMG_2619.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-ewRypTTzUfQ/T3Q3IXb_iJI/AAAAAAAACeU/F7lxIbBo53c/s320/IMG_2619.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: blue; font-family: 'Trebuchet MS',sans-serif; font-size: small;">Finalmente prontos para almoçar!</span></td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-7_s2ZPLr-IU/T3Q3O-Ofv8I/AAAAAAAACec/t0PLafRIDbY/s1600/IMG_2620.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-7_s2ZPLr-IU/T3Q3O-Ofv8I/AAAAAAAACec/t0PLafRIDbY/s320/IMG_2620.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: blue; font-family: 'Trebuchet MS',sans-serif; font-size: small;">Beringela e Courgette recheada com molho de tomate e soja acompanhado com Bruschetta</span></td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-joHrNwfXU-s/T3Q3VFNmyAI/AAAAAAAACek/zMccyEnzgfs/s1600/IMG_2621.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-joHrNwfXU-s/T3Q3VFNmyAI/AAAAAAAACek/zMccyEnzgfs/s320/IMG_2621.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: blue; font-family: 'Trebuchet MS',sans-serif; font-size: small;">Bruschettas tão boas que desapareceram rapidamente!</span></td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-2T3iznqNzR4/T3Q3bCkHHqI/AAAAAAAACes/RdHqOZ0kT18/s1600/IMG_2625.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-2T3iznqNzR4/T3Q3bCkHHqI/AAAAAAAACes/RdHqOZ0kT18/s320/IMG_2625.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: blue; font-family: 'Trebuchet MS',sans-serif; font-size: small;">Salada de tomate com queijo fresco.</span></td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-rfCJBOHndRg/T3Q3gmoU0zI/AAAAAAAACe0/HBQpGgCvWXI/s1600/IMG_2631.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-rfCJBOHndRg/T3Q3gmoU0zI/AAAAAAAACe0/HBQpGgCvWXI/s320/IMG_2631.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: blue; font-family: 'Trebuchet MS',sans-serif; font-size: small;">Risotto de courgette.</span></td></tr>
</tbody></table>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: blue; font-family: 'Trebuchet MS',sans-serif; font-size: small;">Pana Cotta ainda por enfeitar para servir.</span></td></tr>
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<br />Magda Moitahttp://www.blogger.com/profile/12916511767720791558noreply@blogger.com0Sintra, Portugal38.7984458 -9.388112138.6994448 -9.5460406000000013 38.897446800000004 -9.2301836tag:blogger.com,1999:blog-1439958634068743031.post-31492068988576669602012-03-30T01:30:00.000+01:002012-03-30T02:08:19.543+01:00Swiss Pumpkin // Abóbora Suiça<div class="separator" style="clear: both; text-align: center;">
<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif; font-size: large;">SWISS PUMPKIN </span><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">(our version, inspired by Ruth Reichl)</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif; font-size: large;">ABÓBORA SUIÇA </span><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">(nossa versão, com inspiração da Ruth Reichl)</span><span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif; font-size: large;"> </span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif; font-size: large;"><u><b>ENGLISH</b></u></span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">Many years ago I read the book "Comfort me with Apples" by Ruth Reichl, editor of Gourmet Food Magazine. I discovered this interesting recipe, which, after trying for the first time, just loved! I now prepare a Swiss Pumpkin a few times per year, normally during the winter months since this is such a rich dish.</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">preparation time about 3 hours</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">yields 5 to 8 servings depending on size of pumpkin</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b><u>INGREDIENTS</u></b></span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">A whole pumpkin (make sure it fits in your oven!)</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">Olive Oil</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">sliced and toasted baguette or about 6 cups home-made croutons</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">about 2 cups shredded cheese (I usually use a mix of emmental, mozzarela and/or gruyére)</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">about 2 cups vegetable or chicken stock</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">about 1 cup cream or milk</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">1 or 2 eggs</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">Salt & Pepper</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">Nutmeg</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">(note: the amounts of cheese, bread and liquid items will vary depending on size of pumpkin to be filled)</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b><u>PREPARATION</u></b></span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">1. Wash the pumpkin!</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">2. Carefully slice open the top. (Make a large enough circle to fit your hand inside. Don't discard the top!)</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">3. Remove the seeds and strings as best you can. I usually use a strong large spoon.</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">4. Rub the outside of the pumpkin with olive oil (don't forget the top too!)</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">5. Start your first layer of bread in the bottom of the pumpkin. Sprinkle a generous portion of shredded cheese over the bread. Continue layering bread and cheese, ending with cheese. Don't fill the pumpkin right to the top since the filling is going to swell during the bake. Be sure to leave an inch of space.</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">6. In a bowl or other large container, slightly beat the egg, add the milk/cream and veggie/chicken stock. Season with salt&pepper and nutmeg (if desired), and mix well.</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">7. Slowly pour the mixture into the pumpkin.</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">8. Replace the pumpkin top and put the pumpkin into a pre-heated and hot oven.</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">9. Bake on high for the first hour, then reduce heat to medium and bake for another one to two hours. Baking time will vary depending on size of pumpkin. Once the pumpkin skin is golden and crisp it's usually done. You can also gently poke your finger (don't burn yourself!) into the side of the pumpkin to check it is soft. Or remove pumpkin from oven, open the top and check for doneness of the pumpkin flesh.</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">10. To serve, carefully scoop out bread&cheese filling along with pumpkin flesh.</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">11. Serve with salad of your choice. Pictures show a simple side of grilled zuchinni slices with beet slices and olives, seasoned with olive oil, s&p and balsamic vinegar.</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">Bonne Apétit!</span></div>
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<a href="http://3.bp.blogspot.com/-s8e9eo0WPIA/Tu74x2U4U9I/AAAAAAAACVU/VjDG2xfKNYQ/s1600/IMG_1880.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-s8e9eo0WPIA/Tu74x2U4U9I/AAAAAAAACVU/VjDG2xfKNYQ/s320/IMG_1880.JPG" width="320" /></a></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif; font-size: large;"><u><b>PORTUGUÊS</b></u></span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">Há muitos anos li o livro "Comfort me with Apples" da Ruth Reichl, editora da revista Gourmet Food. Descobri esta interessante receita. Após a 1ª vez que a fiz, adorei. E agora faço esta abóbora algumas vezes por ano, nomeadamente no inverno pois é uma refeição bastante forte.</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">tempo de preparação cerca de 3 horas</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">serve 5 a 8 pessoas consoante o tamanho da abóbora</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b><u>INGREDIENTES</u></b></span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">Uma abóbora inteira (certifique-se que vai caber dentro do seu forno!)</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">Azeite</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">uma baguette cortada às fatias e torrada ou cerca de 6 chávenas de croutons (quadradinhos de pão torrado)</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">cerca de 2 chávenas de queijo ralado (normalmente utilizo uma mistura de emental, mozzarela e/ou gruyére)</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">cerca de 2 chávenas de caldo de legumes ou de galinha</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">cerca de 1 chávena de leite ou natas</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">1 ou 2 ovos</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">Sal e Pimenta</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">Noz Moscada</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">(nota: as quantidades dos ingredientes podem variar consoante o tamanho da abóbora)</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><b><u>PREPARAÇÃO</u></b></span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">1. Lavar a abóbora!</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">2. Abrir o topo da abóbora com um círculo que seja suficientemente grande para lá meter a sua mão dentro. Não deite fora a tampa da abóbora!</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">3. Remova as sementes e os fios. Costumo utilizar uma colher grande para facilitar esta tarefa. </span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">4. Untar o exterior da abóbora com azeite. Não se esqueça de untar também o topo recortado!</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">5. Comece a primeira camada no findo da abóbora com o pão. Polvilhe uma generosa quantia de queijo por cima do pão. Continue a fazer as camadas de pão e queijo, e termine com o queijo. Não encha até a cima pois o recheio vai inchar durante a cozedura. Deixe cerca de 3cm de espaço no topo.</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">6. Numa tigela grande, bata ligeiramente o ovo. Adicione o leite ou natas e o caldo. Tempere com sal e pimenta e noz moscada (se desejar) e mexa bem.</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">7. Encha a abóbora com o líquido.</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">8. Colocar a tampa na abóbora e coloque num forno quente.</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">9. A 1ª hora no forno deve ser com temperatura alta. Reduza para uma temperatura média e asse durante mais uma ou 2 horas. O tempo de cozedura vai variar consoante o tamanho e espessura do miolo da abóbora. Quando a pele estiver dourada ou ligeiramente queimada, deve estar pronta. Pode carregar com um dedo (não se queime!) para ver se a abóbora está mole. Ou então remova a tampa e pique o miolo com um garfo para ver se está bem assada.</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">10. Para servir, utilize uma colher grande e retire o ensopado de pão e queijo juntamente com miolo de abóbora.</span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">11. Sirva com uma salada à sua escolha. Nestas fotos fiz uma salada de courgette grelhada com beterraba e azeitonas, temperado com azeite, vinagre balsâmico, sal e pimenta. </span></div>
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<span style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;">Bom apetite!</span></div>
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<a href="http://3.bp.blogspot.com/-_GhgR4ZUSgg/Tu742-6tozI/AAAAAAAACVc/hzPDgJly0vY/s1600/IMG_1884.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-_GhgR4ZUSgg/Tu742-6tozI/AAAAAAAACVc/hzPDgJly0vY/s320/IMG_1884.JPG" width="240" /></a></div>
<br />Magda Moitahttp://www.blogger.com/profile/12916511767720791558noreply@blogger.com0Santa Cruz, 2560 Torres Vedras, Portugal39.1325637 -9.381946739.1079297 -9.4214287 39.1571977 -9.3424647tag:blogger.com,1999:blog-1439958634068743031.post-9724496141063367532012-03-10T12:07:00.004+00:002012-03-10T12:08:48.650+00:00Quando a comida vira Arte<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-4-iv4_P6jf8/T1tC-GX34nI/AAAAAAAACac/XWVXDDdTYFU/s1600/cartaz24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-4-iv4_P6jf8/T1tC-GX34nI/AAAAAAAACac/XWVXDDdTYFU/s640/cartaz24.jpg" width="451" /></a></div>
<div class="MsoNormal" style="color: #274e13; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">
<span class="produtodescricao"><b style="mso-bidi-font-weight: normal;">Experiência </b></span></div>
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<br /></div>
<div class="MsoNormal" style="color: #660000; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">
<span class="produtodescricao">Esta oficina de culinária dirige-se a todos os amantes de comida. </span></div>
<div class="MsoNormal" style="color: #660000; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="color: #660000; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">
<span class="produtodescricao">Quer seja ou não inexperiente nesta
área, venha aprender a relaxar e a usufruir do momento de estar/criar na sua
cozinha. </span></div>
<div class="MsoNormal" style="color: #660000; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="color: #660000; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">
<span class="produtodescricao">É perfeito para quem quer
impressionar com a habilidade de fazer comida requintada em casa, conseguindo
poupar muito dinheiro.</span><br />
<br />
<span class="produtodescricao">É verdadeiramente para "meter as mãos na massa". Irá aprender a elaborar as suas
próprias receitas de acordo com a arte da poupança.</span></div>
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<br /></div>
<div class="MsoNormal" style="color: #660000; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">
<span class="produtodescricao">Irá aprender
como preparar vegetais, molhos e recheios vegetarianos à base de molho de
tomate, com uma vertente italiana. Descobrirá, ainda, em que pratos pode
aplicá-los e alguns truques para a sua apresentação.</span></div>
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<br /></div>
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Aceite o nosso desafio e pegue no seu avental!</div>
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<br /></div>
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<b>Data</b></div>
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<br /></div>
<div class="MsoNormal" style="color: #660000; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">
24 de Março</div>
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</div>
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<br /></div>
<div class="MsoNormal" style="color: #274e13; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">
<b>Número de participantes </b></div>
<div class="MsoNormal" style="color: #274e13; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="color: #660000; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">
Mínimo 6 máximo 8 Participantes</div>
<div class="MsoNormal" style="color: #660000; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="color: #274e13; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">
<b>Investimento</b></div>
<div class="MsoNormal" style="color: #274e13; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="color: #660000; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">
25€</div>
<div class="MsoNormal" style="color: #660000; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="color: #274e13; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">
<b>Condições</b></div>
<div class="MsoNormal" style="color: #274e13; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="color: #660000; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">
Casais gozam de desconto na inscrição no valor de 20% do valor
total.</div>
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Quem traz um amigo usufrui de 10% de desconto no valor total da
inscrição.</div>
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<br /></div>
<div class="MsoNormal" style="color: #660000; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">
<b style="color: #274e13;">Contactos para inscrições</b></div>
<div class="MsoNormal" style="color: #660000; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="color: #660000; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">
- 91 955 34 85 ou 96 577 77 68; </div>
<div class="MsoNormal" style="color: #660000; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">
- arteemespirito@gmail.com</div>
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<br /></div>
<div class="MsoNormal" style="color: #660000; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">
A inscrição só é válida após o pagamento antecipado (10 dias
antes da data) de 10€ por transferência bancária para o Nib 0033 0000
4520 6620 790 05 </div>
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<br /></div>
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</div>
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<br /></div>
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<b style="color: #274e13;">Localização </b></div>
<div class="MsoNormal" style="color: #660000; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">
Este Workshop realiza-se no <a href="http://sintra-se.blogspot.com/"><span style="font-family: 'Trebuchet MS',sans-serif;">Sintra-se</span><span class="visible"><span style="font-family: 'Trebuchet MS',sans-serif;">
</span></span></a></div>
<div style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">
<span class="visible">Av. Dr. Miguel Bombarda, 39 (frente à estação CP Sintra), Sintra,
Portugal</span></div>Magda Moitahttp://www.blogger.com/profile/12916511767720791558noreply@blogger.com1Sintra, Portugal38.7984458 -9.388112138.6994448 -9.5460406000000013 38.897446800000004 -9.2301836tag:blogger.com,1999:blog-1439958634068743031.post-20757008879415467442012-02-07T16:51:00.000+00:002012-02-08T01:07:49.416+00:00Oficina de culinária em Sintra<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-is9A0LgMCNI/TzEbXeSNvZI/AAAAAAAACXg/RfFgi-jsYOI/s1600/cartaz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-is9A0LgMCNI/TzEbXeSNvZI/AAAAAAAACXg/RfFgi-jsYOI/s640/cartaz.jpg" width="452" /></a></div>
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<br />
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<span class="produtodescricao"><b style="mso-bidi-font-weight: normal;">Experiência </b></span></div>
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<br /></div>
<div class="MsoNormal" style="color: #660000; font-family: "Trebuchet MS",sans-serif; text-align: justify;">
<span class="produtodescricao">Estas oficinas de culinária são
para todos os amantes de comida. </span></div>
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<br /></div>
<div class="MsoNormal" style="color: #660000; font-family: "Trebuchet MS",sans-serif; text-align: justify;">
<span class="produtodescricao">Quer seja ou não inexperiente
nesta área, venha aprender a relaxar e a usufruir do momento de estar/criar na
sua cozinha. </span></div>
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<br /></div>
<div class="MsoNormal" style="color: #660000; font-family: "Trebuchet MS",sans-serif; text-align: justify;">
<span class="produtodescricao">É perfeito para quem quer
impressionar com a habilidade de fazer comida requintada em casa, conseguindo
poupar muito dinheiro.</span><br />
<br />
<span class="produtodescricao">Cada sessão é verdadeiramente para "meter as
mãos na massa". Irá aprender a elaborar as suas próprias receitas de
acordo com a arte da poupança.</span></div>
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<br /></div>
<div class="MsoNormal" style="color: #660000; font-family: "Trebuchet MS",sans-serif; text-align: justify;">
<span class="produtodescricao">Nesta primeira sessão irá
aprender como preparar vegetais, molhos e recheios vegetarianos à base de molho
de tomate, com uma vertente italiana. Descobrirá, ainda, em que pratos pode
aplicá-los e alguns truques para a sua apresentação.</span></div>
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Aceite o nosso
desafio e pegue no seu avental!</div>
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<b>Datas</b></div>
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<br /></div>
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3, 10*, 24 de Março</div>
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<br /></div>
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*No dia 10 de Março
irá decorrer, em simultâneo no local, um evento que inclui Atelier de dança,
Pinturas faciais e Chá de menta. Os participantes serão presenteados com um
lanche surpresa elaborado pelos elementos presentes na Oficina de Culinária. </div>
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<br /></div>
<div class="MsoNormal" style="color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: justify;">
<b>Número de participantes </b></div>
<div class="MsoNormal" style="color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="color: #660000; font-family: "Trebuchet MS",sans-serif; text-align: justify;">
Mínimo 6 máximo 8 Participantes</div>
<div class="MsoNormal" style="color: #660000; font-family: "Trebuchet MS",sans-serif; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: justify;">
<b>Investimento</b></div>
<div class="MsoNormal" style="color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="color: #660000; font-family: "Trebuchet MS",sans-serif; text-align: justify;">
25€</div>
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<br /></div>
<div class="MsoNormal" style="color: #660000; font-family: "Trebuchet MS",sans-serif; text-align: justify;">
</div>
<div class="MsoNormal" style="color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: justify;">
<b>Condições</b></div>
<div class="MsoNormal" style="color: #274e13; font-family: "Trebuchet MS",sans-serif; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="color: #660000; font-family: "Trebuchet MS",sans-serif; text-align: justify;">
Casais gozam de
desconto na inscrição no valor de 20% do valor total.</div>
<div class="MsoNormal" style="color: #660000; font-family: "Trebuchet MS",sans-serif; text-align: justify;">
Quem traz um amigo usufrui
de 10% de desconto no valor total da inscrição.</div>
<div class="MsoNormal" style="color: #660000; font-family: "Trebuchet MS",sans-serif; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="color: #660000; font-family: "Trebuchet MS",sans-serif; text-align: justify;">
<b style="color: #274e13;">Contactos para inscrições</b></div>
<div class="MsoNormal" style="color: #660000; font-family: "Trebuchet MS",sans-serif; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="color: #660000; font-family: "Trebuchet MS",sans-serif; text-align: justify;">
- 91 955 34 85 ou 96
577 77 68; </div>
<div class="MsoNormal" style="color: #660000; font-family: "Trebuchet MS",sans-serif; text-align: justify;">
- arteemespirito@gmail.com</div>
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</div>
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<br /></div>
<div class="MsoNormal" style="color: #660000; font-family: "Trebuchet MS",sans-serif; text-align: justify;">
A inscrição só é válida
após o pagamento antecipado (10 dias antes da data pretendida) de 10€ por
transferência bancária para o Nib 0033 0000 4520 6620 790 05 </div>
<div class="MsoNormal" style="color: #660000; font-family: "Trebuchet MS",sans-serif; text-align: justify;">
<br /></div>
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No acto da sua inscrição indique qual a data
pretendida para participar nesta oficina. </div>
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<b style="color: #274e13;">Localização </b></div>
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</div>
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Este Workshop realiza-se no <a href="http://sintra-se.blogspot.com/"><span style="font-family: "Trebuchet MS",sans-serif;">Sintra-se</span><span class="visible"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span></a></div>
<div style="color: #660000; font-family: "Trebuchet MS",sans-serif;">
<span class="visible">Av. Dr. Miguel Bombarda, 39 (frente à estação CP Sintra), Sintra, Portugal</span></div>Magda Moitahttp://www.blogger.com/profile/12916511767720791558noreply@blogger.com0Sintra, Portugal38.7984458 -9.388112138.6994448 -9.5460406000000013 38.897446800000004 -9.2301836tag:blogger.com,1999:blog-1439958634068743031.post-29785645218479539712011-12-23T01:55:00.000+00:002011-12-23T01:55:00.857+00:00Sopa de Beterraba // Beet Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-wW2Q9Ywbvao/Tu77FdbRllI/AAAAAAAACVs/IO1o43_VRWI/s1600/IMG_1824.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-wW2Q9Ywbvao/Tu77FdbRllI/AAAAAAAACVs/IO1o43_VRWI/s320/IMG_1824.JPG" width="320" /></a></div>
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<span style="color: #990000;">PORTUGUÊS por Magda: Cá em casa cozinhamos os dois, mas no que toca ás sopas eu sou bem esquisita, por isso habitualmente sou eu que as cozinho... Não gosto de todas as sopas, e aborrece-me estar vários dias a comer a mesma... Não gosto particularmente de sopas chamadas vulgarmente por sopa de entulho, e não aprecio quando a consistência é muito grossa, enfim, gosto de sopas gourmet!</span><br />
<span style="color: #990000;"><br /></span><br />
<span style="color: #990000;">Quando tenho vontade de comer sopa, olho no frigorífico, vejo que legumes há, vou a net e procuro uma receita, depois adapto aos nossos paladares, acrescentando ou retirando elementos. </span><br />
<span style="color: #990000;"><br /></span><br />
<span style="color: #990000;">Desta vez a escolha do legume prendeu-se com questões medicinais: Sempre que estiver com qualquer tipo de hemorragia escolha pratos vermelhos... ups!!! ALIMENTOS VERMELHOS, lol... (pratos vermelhos é melhor não, pois o vidrado para além de fazer mal aos dentes, normalmente contém chumbo o que não é bom para a saúde.)</span><br />
<span style="color: #990000;"><br /></span><br />
<span style="color: #990000;">Ingredientes</span><br />
<span style="color: #990000;">4 beterrabas</span><br />
<span style="color: #990000;">2 colheres (sopa) de manteiga</span><br />
<span style="color: #990000;">2 cebolas médias</span><br />
<span style="color: #990000;">2 cenouras</span><br />
<span style="color: #990000;">2 colheres (chá) de açúcar</span><br />
<span style="color: #990000;">caldo de legumes, a quantidade é de acordo com a consistência da sopa desejada </span><br />
<span style="color: #990000;">2 colheres (sopa) de sumo de limão</span><br />
<span style="color: #990000;">natas q.b.</span><br />
<span style="color: #990000;">sal e pimenta preta a gosto</span><br />
<span style="color: #990000;"><br /></span><br />
<span style="color: #990000;">Modo de Preparação</span><br />
<span style="color: #990000;"><br /></span><br />
<span style="color: #990000;">1. Pre-aqueça o forno a 180°C (temperatura média).</span><br />
<span style="color: #990000;"><br /></span><br />
<span style="color: #990000;">2. Embrulhe as beterrabas em papel-alumínio, coloque-as num tabuleiro e leve ao forno para assar por 1 hora ou até que elas fiquem macias. Para verificar o ponto, espete-as com uma faca. Elas deverão ser facilmente perfuradas.</span><br />
<span style="color: #990000;"><br /></span><br />
<span style="color: #990000;">3. Retire as beterrabas do forno e deixe esfriar.</span><br />
<span style="color: #990000;"><br /></span><br />
<span style="color: #990000;">4. Rale as cenouras, as cebolas e as beterrabas separadamente. Reserve. (Cuidado com as nódoas de beterraba na roupa. O caldo de beterraba pode ser usado como tinta para tingir) </span><br />
<span style="color: #990000;"><br /></span><br />
<span style="color: #990000;">5. Numa panela grande, derreta a manteiga, refogue as cebolas e as cenouras em fogo baixo, mexendo sempre, por cerca de 10 minutos.</span><br />
<span style="color: #990000;"><br /></span><br />
<span style="color: #990000;">6. Acrescente a beterraba, o açúcar, o caldo de legumes e aumente o fogo até levantar fervura.</span><br />
<span style="color: #990000;"><br /></span><br />
<span style="color: #990000;">7. Em seguida, reduza o fogo e deixe cozinhar por 20 minutos ou até que todos os vegetais estejam bem macios. Desligue o fogo e deixe arrefecer.</span><br />
<span style="color: #990000;"><br /></span><br />
<span style="color: #990000;">8. Transfira o cozido para o liquidificador e bata com o sumo de limão. Tempere a sopa com sal e pimenta preta.</span><br />
<span style="color: #990000;"><br /></span><br />
<span style="color: #990000;">9. Misture as natas na hora de servir. Para servir quente, leve a sopa ao fogo e deixe ferver. Para servir fria, leve ao congelador, depois de arrefecer. O tempo de permanência é de acordo com a capacidade de arrefecimentos do seu congelador.</span><br />
<br />
----------------------------------------------------------------------------<br />
<span style="color: #660000;">ENGLISH by Michael: My dear wife and partner Magda, soup chefette extraordinaire, prepared the above recipe, and here is the translation:</span><br />
<span style="color: #660000;"><br /></span><br />
<span style="color: #660000;">Both of us do the cooking here at home, but when it comes to soups I'm really fussy, and so normally I'm the one preparing them. I don't like all soups, and it's tedious to eat the same soup for several days. I don't particularly enjoy those run-of-the-mill soups where you throw into the pot whatever you have at hand, nor do I like really thick soups. What I do enjoy are gourmet soups!</span><br />
<br />
<span style="color: #660000;"><br /></span><br />
<span style="color: #660000;">When I feel like having a soup, I'll look in the fridge and take note of what vegetables I have at hand. I'll go online and look for recipes. Then I'll add or omit ingredients and adapt the recipe according to our taste.</span><br />
<span style="color: #660000;"><br /></span><br />
<span style="color: #660000;">For this soup, the choice of vegetable was based on dietary requirements: whenever you have some kind of hemorrage, choose red dishes... ooops, I mean RED FOODS, lol... (better avoid those red dishes since the pottery glazes, besides being definitely not good for your teeth, usually contain lead which is not good for your health). «Michael's sidenote: Magda is a ceramic artist, thus the joke!»</span><br />
<span style="color: #660000;"><br /></span><br />
<br />
<span style="color: #660000;">Ingredients:</span><br />
<span style="color: #660000;">4 regular to large beets</span><br />
<span style="color: #660000;">2 tbsp butter</span><br />
<span style="color: #660000;">2 medium onions</span><br />
<span style="color: #660000;">2 carrots</span><br />
<span style="color: #660000;">2 tsp sugar</span><br />
<span style="color: #660000;">Vegetable stock (quantity will vary depending on the desired consistency of the soup)</span><br />
<span style="color: #660000;">2 tbsp fresh lemon juice</span><br />
<span style="color: #660000;">crême fraîche or sour-cream for garnish</span><br />
<span style="color: #660000;">Salt & Pepper to taste</span><br />
<span style="color: #660000;"><br /></span><br />
<br />
<span style="color: #660000;">Preparation:</span><br />
<span style="color: #660000;">1. Pre-heat your oven to about 180°C (medium-high)</span><br />
<span style="color: #660000;"><br /></span><br />
<span style="color: #660000;">2. Wrap the beets in foil, place on a tray, and bake in the oven for about one hour or until tender. To check for doneness they should be easily pierced with a knife.</span><br />
<span style="color: #660000;"><br /></span><br />
<span style="color: #660000;">3. Remove from the oven and allow to cool.</span><br />
<span style="color: #660000;"><br /></span><br />
<span style="color: #660000;">4. Grate the carrots, onions and beets, all separately. Set aside. (Careful with beet stains on your clothing! Beet juice can be used for textile colourings.)</span><br />
<span style="color: #660000;"><br /></span><br />
<span style="color: #660000;">5. In a large pot on medium-low heat, melt the butter. Add the onions and carrots. Sauté for about 10mins. Be sure to stir regularly.</span><br />
<span style="color: #660000;"><br /></span><br />
<span style="color: #660000;">6. Add the grated beets, sugar and vegetable stock. Bring to a boil on high heat.</span><br />
<span style="color: #660000;"><br /></span><br />
<span style="color: #660000;">7. Reduce heat and allow to simmer for about 20mins or until all veggies are soft. Remove from heat and allow to cool for at least a few minutes.</span><br />
<span style="color: #660000;"><br /></span><br />
<span style="color: #660000;">8. Place mixture into a blender and add the lemon juice. Blend until smooth. Season with S&P.</span><br />
<span style="color: #660000;"><br /></span><br />
<span style="color: #660000;">9. When ready to serve, use cream to garnish.</span><br />
<span style="color: #660000;"><br /></span><br />
<span style="color: #660000;">Serve hot or cold.</span><br />
<span style="color: #660000;"><br /></span><br />
<span style="color: #660000;">This soup also freezes well, and shelf-life will vary depending on the type of freezer you have.</span><br />
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<br />Magda Moitahttp://www.blogger.com/profile/12916511767720791558noreply@blogger.com0Santa Cruz, 2560 Torres Vedras, Portugal39.1325637 -9.381946739.1079297 -9.4214287 39.1571977 -9.3424647tag:blogger.com,1999:blog-1439958634068743031.post-18054183209494362882011-12-08T07:44:00.001+00:002012-04-02T19:54:11.427+01:00Spring Salad / Salada Primavera<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-nJbLUl837EI/TuBrD_dmjnI/AAAAAAAACTM/RldPQzbshlg/s1600/P4160051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-nJbLUl837EI/TuBrD_dmjnI/AAAAAAAACTM/RldPQzbshlg/s320/P4160051.JPG" width="320" /></a></div>
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<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif; font-size: large;">For this very colourful and fast to prepare salad, simply wash, dry and rip some lettuce and arugula.</span></div>
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<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif; font-size: large;">Toss with your favourite dressing.</span></div>
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<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif; font-size: large;">Decorate with some edible flowers.</span></div>
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<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif; font-size: large;">In the photo we used Nasturtium which grows in our garden. They have a slight sweetness with a soft bitter ending note. Delicious and refreshing!</span></div>
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<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif; font-size: large;"><br /></span></div>
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<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif; font-size: large;"><br /></span></div>
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<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif; font-size: large;">Para uma simples e rápida salada colorida: lavar, secar e rasgar aos bocaditos alface e rúcola.</span></div>
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<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif; font-size: large;">Temperar ao seu gosto.</span></div>
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<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif; font-size: large;">Enfeitar com algumas flores comestíveis.</span></div>
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<span style="color: #274e13; font-family: 'Trebuchet MS', sans-serif; font-size: large;">Neste caso utilizámos chagas, também conhecidas por capuchinhos, que temos a crescer no nosso jardim. Tem um sabor ligeiramente adocicado seguido de um toque amargo. Deliciosas e refrescantes!</span></div>Magda Moitahttp://www.blogger.com/profile/12916511767720791558noreply@blogger.com0