tag:blogger.com,1999:blog-64990836395336548442024-03-05T10:02:46.912-01:00Detalhe a DetalheDetalhe a Detalhehttp://www.blogger.com/profile/13291893085759449581noreply@blogger.comBlogger149125tag:blogger.com,1999:blog-6499083639533654844.post-47719186467668429182014-11-01T05:44:00.000-01:002014-11-01T05:44:19.338-01:00Bolo de Cenoura e Limão para festejar<div style="text-align: justify;">
Hoje é um dia especial. Muito especial. É o aniversário da minha mãe.</div>
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Por isso, nada melhor que um post com um bolo de cenoura para quem tem uns olhos lindos.</div>
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Na família já estamos, aparentemente, na 4ª geração de mulheres com olhos bonitos e invulgares: a minha avó materna, a minha mãe, eu e finalmente a minha pequenota que parece estar a seguir a genética. Será da cenoura?</div>
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Tinha no meu caderno apenas uma receita de bolo de cenoura (muito bom) que me foi dada pela minha mãe. Entretanto, tinha vontade de experimentar uma receita nova e surgiu esta. Foi uma surpresa muito agradável. É um bolo muito saboroso, que nos dá conforto, bom mesmo. Dedico-o então à aniversariante. Parabéns!</div>
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<span style="font-size: large;"><b>Bolo de Cenoura e Limão</b></span></div>
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Fonte:</div>
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http://www.yummly.com/dish/2013/03/zesty-lemon-carrot-cake-for-spring/</div>
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3 ovos</div>
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1 chávena da açúcar (eu usei açúcar mascavado)</div>
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3/4 de chávena de azeite</div>
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1 colher de sopa de sumo de limão</div>
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1 colher de sopa de raspa de limão </div>
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1 chávena de cenoura ralada</div>
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2 chávenas de farinha (a receita original usa farinha integral, eu usei a farinha comum)</div>
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1 colher de sopa de fermento</div>
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Pré-aquecer o forno a 180ºC.</div>
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Misturar o açúcar e os ovos. Adicionar o azeite, o sumo e a raspa de limão, a cenoura ralada e continuar a mexer.</div>
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Juntar a farinha e o fermento e envolver toda a mistura.</div>
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Colocar numa forma untada e polvilhada com farinha.</div>
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Levar ao forno por cerca de 40 minutos.</div>
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Deixar arrefecer. Desenformar e polvilhar com açúcar em pó.</div>
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Detalhe a Detalhehttp://www.blogger.com/profile/13291893085759449581noreply@blogger.com0tag:blogger.com,1999:blog-6499083639533654844.post-10302241395826187592014-10-27T09:22:00.000-01:002014-10-27T09:22:18.489-01:00Daring Bakers - SachertorteThe October Daring Bakers’ challenge was brought to us by Korena of <a href="http://korenainthekitchen.com/">Korena in the Kitchen</a>. She took us to Austria and introduced us to the wonders of the Sachertorte.<br />
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It is an interesting cake. The hard part was to make the glaze which didn't work out as necessary. I'll try again some other time. Thanks! <br />
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<h1>
Sachertorte</h1>
<i>Servings: 12-16</i><br />
<b>Cake Ingredients</b><br />
¾ cup (180 gm) (4½ oz) (125 gm) good quality bittersweet chocolate, chopped<br />
9 tablespoons (135 ml) (4½ oz) (125 gm) unsalted butter, softened at room temperature<br />
1 cup (240 ml) (4½ oz) (125 gm) confectioners’ sugar <i>(aka icing sugar or powdered sugar)</i><br />
6 large eggs, separated, at room temperature <i>(see note above about egg whites)</i><br />
1 teaspoon (5 ml) vanilla extract<br />
½ cup (120 ml) (7 oz) (100 gm) granulated sugar<br />
1 cup (120 ml) (4½ oz) (125 gm) all-purpose (plain) flour <i>(for volume measurement, spoon gently into measuring cup and level top)</i><br />
pinch fine grain salt<br />
<b>Assembly</b><br />
Apricot Glaze (see recipe below)<br />
Chocolate Glaze (see recipe below)<br />
Writing Chocolate (see recipe below)<br />
1 cup (240 ml) heavy whipping cream, cold<br />
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<b>Directions:</b><br />
1. Preheat oven to moderately hot 375˚F/350°F fan/190˚C/gas mark 5
with a rack in the centre of the oven. Butter and flower the sides of a
9-inch (23 cm) springform pan, then line the bottom with a circle of
parchment paper.<br />
2. Place the bittersweet chocolate in a heat-proof bowl and heat over a
small saucepan of barely simmering water (make sure that the bowl is not
touching the simmering water) or in the microwave until just melted.
Set aside to cool completely, stirring often.<br />
3. Place the butter in a large mixing bowl and beat with the paddle
attachment of a stand mixer or electric mixer on medium speed until very
light and creamy. Add the confectioners’ sugar on low speed, then
increase to medium speed and beat again until light and creamy.<br />
4. Beat in the egg yolks, one at a time, scraping down the sides of the bowl.<br />
5. Add the cooled chocolate and vanilla and beat until well-mixed and
very light and creamy, scraping down the sides of the bowl.<br />
6. In a scrupulously clean bowl using the whisk attachment, beat the
egg whites with about one tablespoon of the granulated sugar on high
speed until foamy. Gradually add in the rest of the granulated sugar and
continue beating the whites until they form soft, shiny peaks - they
should hold their shape but flop over on themselves.<br />
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7. Vigorously stir about 1/3 of the whipped egg whites into the
chocolate mixture to lighten it, then gently fold the remaining egg
whites into the chocolate mixture with a spatula until just a few wisps
of egg white remain. Do this carefully so as not to deflate the egg
whites.</div>
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8. Stir together the flour and salt and sift half of it over the
chocolate mixture. Fold in with a spatula until almost incorporated.
Sift over the remaining flour and fold to combine completely. <br />
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9. Spread the batter evenly in the prepared springform pan.<br />
10. Bake in the preheated moderately hot 375˚F/350°F fan/190˚C/gas mark 5
oven for 35-45 minutes (mine took exactly 40 minutes) or until a
toothpick inserted in the middle comes out clean. The cake will crack
and dome in the middle as it bakes but will flatten out as it cools.</div>
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11. Cool in the pan for 10 minutes, then run a knife around the edge to
loosen it from the pan and remove the sides. Carefully invert the cake
onto a rack and remove the bottom of the pan and parchment paper, then
turn the cake right-side up onto a rack and allow to cool completely.</div>
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12. Assembly: Turn the cake upside-down so that the perfectly flat
bottom of the cake is now the top. Cut the cake horizontally into 2 even
layers.<br />
13. Place 1 cake layer on the 8½-inch (22 cm) cardboard cake round and
spread it generously with about half of the apricot glaze. Allow it to
soak in.<br />
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14. Place the second cake layer on top and spread the top and sides with
the remaining apricot glaze. Work quickly before the glaze has a chance
to set and use a metal offset spatula to smooth the top. Place the cake
on a rack set over a plate or baking sheet lined with waxed paper and
allow the apricot glaze to set.</div>
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15. Make the chocolate glaze (it must be used immediately, while still
hot) and pour it over the top of the cake, first around the edge and
then in the middle. Spread the excess glaze over any bare spots using a
metal offset spatula. Before the glaze has a chance to set, move the
cake to a serving platter.</div>
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16. With the writing chocolate, pipe the word “Sacher” in the middle of
the cake and add any decorative flourishes you wish. Chill the cake
until the glaze is completely set, at least 1 hour.</div>
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17. To serve: Let the cake come to room temperature for about 1 hour
before serving. Whip the cream to soft peaks (this is best done in a
cold bowl with cold beaters). If desired, sweeten it with icing sugar to
taste.</div>
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18. Cut the Sachertorte into wedges with a large sharp knife dipped in
hot water and wipe off the blade between cuts. Serve each wedge of cake
with a large dollop of whipped cream. </div>
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<h1>
Apricot Glaze</h1>
<i>Servings: 1 quantity (about 1 cup)</i><br />
<b>Ingredients</b><br />
1¼ cup (300 ml) (14 oz) (400 gm) apricot jam or preserves (I used plum jam)<br />
2 tablespoons (30 ml) rum (or other liquor) or water<br />
<b>Directions:</b><br />
1. Boil the jam and rum/water in a small saucepan over medium heat.<br />
2. Cook, stirring often, until the mixture thickens and drips slowly from the spoon, about 2-3 minutes.<br />
3. Strain through a wire mesh sieve, pressing firmly on the solids. You should have about 1 cup of glaze. Use warm.<br />
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<h1>
Chocolate Glaze</h1>
<i>Servings: 1 quantity</i><br />
<b>Ingredients</b><br />
1 cup (240 ml) (7 oz) (200 g) granulated sugar<br />
½ cup (120 ml) water<br />
(4 oz) (115 gm) good quality bittersweet chocolate, chopped<br />
<b>Directions:</b><br />
1. Place the sugar and water in a small, heavy-bottomed saucepan over
medium-high heat and bring to a boil, stirring occasionally.<br />
2. Attach a candy thermometer and cook, stirring, until the mixture
reaches 234˚F/112°C, about 5 minutes. If you don’t have a candy
thermometer, use the method explained in <a href="http://www.epicurious.com/articlesguides/cuisines/aroundtheworldin80dishes/austriasachertortevideo?currentvideo=18280064001">this video</a>.<br />
3. Remove the saucepan from the heat and whisk in the chocolate. It
might thicken up quite a bit. If it does, return it to low heat and add a
few drops of water if necessary to thin it out to a runny, pourable
consistency. The glaze should be smooth and shiny.<br />
4. Off the heat, stir the glaze for 30-60 seconds to cool it slightly, then immediately use it to glaze the cake.<br />
5. Any excess glaze can be stored in a container in the fridge and added to a mug of hot milk to make hot chocolate.<br />
<h1>
Writing Chocolate</h1>
<i>Servings: 1 quantity</i><br />
<b>Ingredients</b><br />
¼ cup (60 ml) (1.8 oz) (50 gm) chopped good quality chocolate<br />
½ - 1 teaspoons vegetable oil<br />
<b>Directions:</b><br />
1. Heat the chocolate until just melted, then stir in enough
vegetable oil to get a pipeable consistency. If necessary, let the
chocolate mixture cool slightly to thicken so that it is not too runny.<br />
2. Place the chocolate in a disposable piping bag or small Ziplock bag
and snip off the tip to make a small hole. I recommend a practice run on
waxed paper before writing on the cake.<br />
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<b></b>Detalhe a Detalhehttp://www.blogger.com/profile/13291893085759449581noreply@blogger.com0tag:blogger.com,1999:blog-6499083639533654844.post-12637581330467804952014-10-03T19:26:00.002+00:002014-10-03T19:26:06.492+00:00Bolo de Limão para festejar 6 meses de vidaO tempo continua a passar a correr e já lá vão 6 meses desde o nascimento da minha menina.<br />
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Não há muita disponibilidade para me dedicar à pastelaria, mas a motivação vence e tinha que comemorar este marco com um bolo.<br />
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Trata-se de uma receita nova de bolo de limão, com bastante sabor e que mereceu aprovação do marido. Adaptei ligeiramente esta receita de Bolo de Limão usada no Ritz Carlton nos anos 20 (informação recolhida online em vários sites, um pouco vaga, apesar de muito interessante). <br />
Este bolo, simples, é muito saboroso, daqueles que apetece fazer em várias ocasiões (para um chá, para levar a um piquenique, para oferecer, ou para uma festa, como é o caso).<br />
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Recheei e cobri com queijo mascarpone e depois com pasta de açúcar. Finalmente fiz umas decorações muito simples, mas que resultam de uma enforma fantástica. Não é preciso complicar.<br />
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Esta receita dá um bolo grandinho, não encher a forma em demasia.<br />
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<span style="font-size: small;"><b>Bolo de Limão</b></span><br />
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3 chávenas de farinha<br />
1 colher de sopa de fermento<br />
3/4 de colher de chá de sal<br />
3 chávenas de açúcar <br />
1 chávena e 1/2 de margarina<br />
5 ovos<br />
1 chávena de leite<br />
12 colheres de sopa de sumo de limão<br />
raspa de 1 limão <br />
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Pré-aquecer o forno a 180ºC.<br />
Untar uma forma com margarina e polvilhar com farinha.<br />
Peneirar a farinha, o fermento e o sal. Reservar.<br />
Em outro recipiente misturar à mão ou com máquina a margarina e o açúcar. Adicionar os ovos, batendo bem.<br />
Juntar então os ingredientes secos, alternando com o leite.<br />
Misturar o sumo e a raspa de limão.<br />
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Colocar a massa na forma e levar ao forno por cerca de 55 minutos. Deixar arrefecer e desenformar.<br />
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Detalhe a Detalhehttp://www.blogger.com/profile/13291893085759449581noreply@blogger.com0tag:blogger.com,1999:blog-6499083639533654844.post-52525865496520855352014-09-27T07:18:00.000+00:002014-09-27T07:18:04.603+00:00Daring Bakers - KolachesThe September Daring Bakers’ challenge was brought to us by Lucie from
ChezLucie. She challenged us to make a true Czech treat –Kolaches!<br />
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I chose the Moravian Kolaches and loved. They are super yummy and look good too. A wonderful option for tea.<br />
I suppose that quark is a kind of cheese we call in Portugal "requeijão", similar to cottage cheese but decided to use mascarpone (a life saver for me) and blueberry jam. Highly recommended recipe. Thanks!<br />
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This time I even had a helper, as I wished for some time ago.<br />
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<h1>
Dvojctihodné / Moravské koláče (Two fillings / Moravian Kolaches)</h1>
<b>Ingredients</b><br />
<i>for dough</i><br />
3-2/3 cup (880 ml) (17-2/3 oz) (500 gm) all-purpose (plain) flour (use semi-coarse grounded if you can find in your store)<br />
¾ cup (180 ml) (3½ oz) (100 gm) confectioner’s (icing) sugar<br />
1 cup (250 ml) milk, warm<br />
1/3 cup (80 ml) (2-2/3 oz) (75 gm) butter, melted<br />
30 gm (1 oz) fresh yeast or 2 packets (4 teaspoons) (½ oz) (15 gm) active day yeast<br />
pinch of salt<br />
2 small egg yolks<br />
<br />
<i>for quark filling</i><br />
3 cups (1-2/3 lb) (750 gm) quark (I used mascarpone cheese)<br />
1 small egg yolk (not used the egg)<br />
confectioner’s (icing) sugar to taste<br />
<br />
<i>for plum filling</i><br />
2/3 cup (160 ml) (7 oz) (200 gm) plum jam (used blueberry jam)<br />
rum or hot water to soften jam if too thick<br />
<br />
<i>for streusel topping</i><br />
1/3 cup (1¾ oz) (50 gm) plain flour<br />
¼ cup (60 ml) (1¾ oz) (50 gm) butter, chilled and diced<br />
¼ cup (60 ml) (1¾ oz) (50 gm) caster (or granulated) sugar<br />
(in fact I don’t know the exact amount I used because I always make larger batch and store it in the freezer)<br />
for finish<br />
1 egg<br />
<br />
<b>Directions:</b><br />
In a bowl mix together yeast and 1 teaspoon sugar. Add 4 tablespoons (¼
cup) warm milk, mix well and sprinkle with 1 tablespoon flour. Cover
with plastic wrap and let rest for 10 – 15 minutes.<br />
In a bowl of your electric mixer (or in a large bowl) mix flour, sugar,
salt, egg yolks, butter, milk and leavened yeast. Knead with dough hook
(or with wooden spoon) on low speed for about 10 minutes. Cover with
plastic wrap and let rise for about one hour to double its volume.<br />
Meanwhile prepare quark filling – just mix all ingredients – and plum
filling – mix plum jam with rum or water to soften it. Set aside.<br />
Prepare streusel topping. In a medium bowl, mix together sugar, flour
and cinnamon. Add cold butter diced in small cubes and with your
fingers, mix all ingredients until crumbly. You can also use my mum’s
trick – in a saucepan melt the butter, add flour and sugar at once and
mix with fork until crumbly. Set aside.<br />
When the dough is risen turn it onto a lightly floured surface and roll
it with rolling pin to a thickness of about 2 cm (¾ inch). Cut with 10cm
(4 inch) cookie cutter or just with a glass (if you want small
kolaches) or divide the dough into 10 equal pieces (if you want large
kolaches). Splat each piece with your hands and fill with quark filling.
Wrap it into a “purse” shape.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgolzR_R4OQRf-sRgOE03Eg6ulNdnXUjOLqeABXdWdv-iKONeg8op-V7icGvKcrW8hxVwVHyrPFD2OTnWwS1nnJ3x12xrlrGF9pkIPkA_g1oI2mHyFC0-s8CfBYWeknZOdpyz3WbZeMcJM/s1600/DSCF8790.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgolzR_R4OQRf-sRgOE03Eg6ulNdnXUjOLqeABXdWdv-iKONeg8op-V7icGvKcrW8hxVwVHyrPFD2OTnWwS1nnJ3x12xrlrGF9pkIPkA_g1oI2mHyFC0-s8CfBYWeknZOdpyz3WbZeMcJM/s1600/DSCF8790.JPG" height="300" width="400" /></a></div>
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<br />
<br />
Preheat oven to moderate 340°F/170°C/gas mark 3. Line 2 – 3 baking
sheets with parchment paper. Put each kolach onto a prepared baking
sheet with seam down. Press each kolach in the middle as you can see on
the picture below. Brush it with egg wash and fill holes with plum
filling. Sprinkle it with streusel topping. Bake for about 20 minutes to
golden brown.<br />
<br />
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<h1>
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<h1>
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Detalhe a Detalhehttp://www.blogger.com/profile/13291893085759449581noreply@blogger.com0tag:blogger.com,1999:blog-6499083639533654844.post-8075358148363717042014-07-25T15:53:00.002+00:002014-07-27T08:22:10.273+00:00Daring Bakers - Surprise CakeFor the July Daring Baker’s Challenge, Ruth from The Crafts of
Mommyhood challenged us to bake a cake. But not just any cake; she
asked us to add in a special surprise for our eyes as well as our taste
buds!<br />
<br />
I decided to bake a cake to celebrate my daughter's 4 months old. I chose cupcakes with a heart inside.<br />
<br />
First, I wanted a pink cake but without food coloring. Found a good recipe on Pinterest (check recipe below).<br />
<br />
Then, I used half of the recipe for strawberry cake and baked one.<br />
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Afterwards, I used a heart shaped cookie cutter and prepared several hearts.<br />
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<br />
<br />
Then, I chose a basic vanilla cupcake recipe (check below) and assembled the dough with the hearts.Baked it and voilá!<br />
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<br />
<br />
I loved doing it and I'm sure that I'm going to try other surprise cakes. My husband already gave me a new idea.<br />
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Detalhe a Detalhehttp://www.blogger.com/profile/13291893085759449581noreply@blogger.com0tag:blogger.com,1999:blog-6499083639533654844.post-50574310023853171862014-07-18T23:06:00.002+00:002014-07-18T23:06:09.578+00:00Leituras RecomendadasQuem diria que a maternidade me daria tempo para ler?<br />
<br />
Durante a amamentação, um livro e um bloco de notas são a companhia ideal. Acabei por conseguir conciliar o prazer de alimentar a minha filha com o prazer de ler, um privilégio.<br />
<br />
Por isso, tenho um conjunto de sugestões de leitura interessantes<br />
<br />
Coração Andarilho, de Nélida Piñon<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDdAXGashiAXfVjyYCI5k3ZVCR-yTnQ2gOKUbz8X5mH5LFVuavPaN0igEekJZ5wOsuMXwPa0VSSLlctFzf-0vESCMvLdMH25iWTgf2cLb3RBqVFtD45IJhk83eaZrEb6shvGKFLeBJnEw/s1600/9789896441654.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDdAXGashiAXfVjyYCI5k3ZVCR-yTnQ2gOKUbz8X5mH5LFVuavPaN0igEekJZ5wOsuMXwPa0VSSLlctFzf-0vESCMvLdMH25iWTgf2cLb3RBqVFtD45IJhk83eaZrEb6shvGKFLeBJnEw/s1600/9789896441654.jpg" height="320" width="201" /></a></div>
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<br />
Os dias do arco íris, de Antonio Skarmeta<br />
<br />
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84, Charing Cross Road, de Helene Hanff<br />
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<br />
Os Malaquias, de Andrea del Fuego<br />
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<br />
O castelo de vidro, de Jeannette Walls<br />
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Detalhe a Detalhehttp://www.blogger.com/profile/13291893085759449581noreply@blogger.com0tag:blogger.com,1999:blog-6499083639533654844.post-46930522482346129722014-07-13T16:39:00.001+00:002014-07-13T16:39:48.229+00:00Faça você mesmo o vinil para o quarto do seu bebé<div style="text-align: justify;">
Uma das coisas que decidi fazer para preparar a chegada do meu rebento foi o vinil para o quarto, em vez de comprar já feito. </div>
<div style="text-align: justify;">
Decidi-o quando percebi que o que pretendia ficava caríssimo. Claro que passei por momentos de indecisão e de dúvida em relação à viabilidade da operação, mas depois ganhei confiança e comecei.</div>
<div>
<br /></div>
<div>
1º - vi vários de exemplos online para poder decidir o que pretendia exatamente.</div>
<div>
2º - fiz um esboço do quarto onde localizei a mobília, para determinar o lugar onde estariam os desenhos</div>
<div>
3º - desenhei o que pretendia numa folha A4.</div>
<div>
4º - fiz o desenho em tamanho real num papel de rascunho (pardo ou outro, podendo ser necessário emendar várias folhas - como aconteceu comigo) - a árvore tem mais do que 1,60 m</div>
<div>
5º - recortei o desenho (aconselho que se escolham formas relativamente simples na decoração, ou não será viável)</div>
<div>
6º - colei-o temporariamente na parede usando fita cola (com cuidado para não tirar tinta da parede) ou então sugiro pedir a alguém que segure no desenho para que se possa comprovar se as dimensões estão adequadas e se corresponde ao pretendido<br />
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<br /></div>
<div>
7º - transferi o desenho para o papel autocolante (colocar o que desenhou voltado para o papel autocolante - e não virado para si - para que a imagem saia como planeou e não invertida, como num espelho)</div>
<div>
8º- recortei a forma</div>
<div>
9º - ensaiei antes na parede (com fita cola ou com ajuda)<br />
Atenção! Eu colei a árvore temporariamente com fita cola na parede para poder verificar se a posição era a correta e depois tive de tirar as marcas da fita cola do papel autocolante (usei álcool e algodão e resultou, mas já sabem).</div>
<div>
10º - colei com cuidado e tirei as marcas da fita cola.<br />
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11º - Pesquisei moldes para complementar. Transferi para o papel autocolante usando a técnica anterior. Não esquecer de transferir com o desenho voltado para o papel autocolante, para que saia na posição pretendida. Exemplos:</div>
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Estou muito satisfeita com o resultado. Permite-nos criar uma decoração personalizada e é uma opção muito mais acessível. </div>
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A foto não é a do resultado final, que tem muito mais folhas e mais umas decorações. A imaginação é o limite.</div>
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Detalhe a Detalhehttp://www.blogger.com/profile/13291893085759449581noreply@blogger.com0tag:blogger.com,1999:blog-6499083639533654844.post-32245653638152997162014-07-13T01:39:00.000+00:002014-07-13T01:39:04.979+00:00Cupcakes decorados para festejar três meses de vidaO tempo passa muito rápido quando se tem crianças, já me tinham avisado. É a mais pura verdade.<br />
<br />
A minha bebé já vai fazer quatro meses!<br />
<br />
Quando ela completou três meses, decidi que era altura de fazer algo para celebrar. Já tinha uns cupcakes de mirtilo (ultimamente faço cerca de 20, deixo alguns para comermos na hora e depois congelo os restantes individualmente em película aderente para quando quisermos) e só me faltava a decoração.<br />
Inspirei-me em algumas ideias que vi no Pinterest e queria usar algumas decorações de açúcar que a minha mãe me tinha enviado.<br />
<br />
Cobri o topo dos cupcakes com um pouco de mascarpone.<br />
Estiquei pasta de açúcar branca com rolo e amido de milho para não colar.<br />
Cortei com forminha de bolacha redonda.<br />
Preparei uma pequena porção de pasta de açúcar amarela, usando pasta branca com corante alimentar. <br />
Criei alguns efeitos com a ponta de uma faca e colei as decorações com mascarpone.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_t2b5vEcUnyDA-rLcNcdvHMyb3q0VutSxZYhjfhjdmtr0l8SP6AMzPvZr0FbSgeAqvnvAHPvPSI7HG7zE_SnCUUbRzttC1yG_wJpBc0XXYjGaF_xt33MnBe08yUJGSebL6kTFQZkaWB8/s1600/DSCF8691.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_t2b5vEcUnyDA-rLcNcdvHMyb3q0VutSxZYhjfhjdmtr0l8SP6AMzPvZr0FbSgeAqvnvAHPvPSI7HG7zE_SnCUUbRzttC1yG_wJpBc0XXYjGaF_xt33MnBe08yUJGSebL6kTFQZkaWB8/s1600/DSCF8691.JPG" height="480" width="640" /></a></div>
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Decidi que ia complicar um pouco e tentei fazer um sapatinho de bebé.<br />
Pesquisei no Pinterest e encontrei os seguintes exemplos: <br />
<br />
http://ak.pinterest.com/pin/59320920066632512/<br />
http://ak.pinterest.com/pin/229754018463165746/<br />
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Depois adaptei e voilá. Podia estar melhor, mas fiquei orgulhosa.<br />
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<br />Detalhe a Detalhehttp://www.blogger.com/profile/13291893085759449581noreply@blogger.com0tag:blogger.com,1999:blog-6499083639533654844.post-44701602834758021252014-06-27T10:32:00.000+00:002014-06-27T10:32:45.325+00:00Daring Bakers - Cinnamon BunsThis month the Daring Bakers kept our creativity rolling with cinnamon
bun inspired treats. Shelley from C Mom Cook dared us to create our
own dough and fill it with any filling we wanted to craft tasty rolled
treats, cinnamon not required!<br />
<br />
The buns came out great. I wasn´t able to prepare the glaze as it should because I used too much milk. Despite that we had some very yummy buns for tea. Thanks!<br />
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<h2>
Cinnamon Buns </h2>
(from <a href="http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary-ebook/dp/B004IK8PV4/ref=sr_1_1?ie=UTF8&qid=1401628703&sr=8-1&keywords=the+bread+bakers+apprentice">The Bread Baker's Apprentice by Peter Reinhart</a>)<br />
Makes 8-12 large or 12-16 smaller buns<br />
<br />
<b>Ingredients</b><br />
6½ tablespoons (100 ml) (3 oz) (90 gm) granulated sugar<br />
1 teaspoon (5 ml) (6 gm) salt<br />
5½ tablespoons (85 ml) (2¾ oz) (80 gm) shortening, unsalted butter or margarine, at room temperature<br />
1 large egg, slightly beaten<br />
1 teaspoon (5 ml) lemon extract OR 1 teaspoon (5 ml) grated lemon zest<br />
3½ cups (840 ml) (16 oz) (450 gm) unbleached bread (or all-purpose/plain) flour<br />
2 teaspoons (10 ml) (¼ oz) (6 gm) instant yeast (active dry worked as well)<br />
1 1/8 – 1 ¼ cups (270-300 ml) whole milk or buttermilk, at room temperature<br />
½ cup (120 ml) (3½ oz) (100 gm) cinnamon sugar (6½ tablespoons (100ml)
(3 oz) (90 gm) granulated sugar plus 1½ tablespoons (20 ml) (1/3 oz) (10
gm) ground cinnamon)<br />
<b>Directions</b>:<br />
<ol>
<li>In a stand mixer fitted with the paddle attachment, cream together
sugar, salt and shortening (though it is not difficult to do by hand,
using a strong spoon).</li>
<li>Add the egg and lemon extract to the creamed sugar and shortening and mix together until smooth.</li>
<li>Add the flour, yeast and milk to the mixer and mix on low speed until the dough begins to form a ball.</li>
<li>At this point, switch to the dough hook attachment and knead for 10
minutes (if kneading by hand, you will probably need to do so for closer
to 12 – 15 minutes). The dough will be silky and supple, but not
overly sticky. You may need to add a touch of flour if your dough is too
sticky – that is okay.</li>
<li>Lightly oil a bowl, turn the kneaded dough out into it, turning to coat, then cover the bowl with plastic wrap.</li>
<li>Allow the dough to rest (ferment) until it has doubled in size, approximately 2 hours.</li>
<li>Once the dough has rested and risen, you are ready to shape the
cinnamon buns. Prepare your a sheet pan by lining it with parchment
paper.</li>
<li>Spray your work surface lightly with cooking spray and turn the dough out onto the work surface.</li>
<li>Using a rolling pin, roll the dough, into a rectangle about 2/3 an
inch (15 mm) thick, 14 inches (350 mm)wide and 12 inches (300 mm) long
(for large buns) (or 18 inches (450 mm) wide by 9 inches (230 mm) long
for smaller ones). You may need to sprinkle the dough and/or work
surface with a bit of flour to keep the dough from sticking. This is
okay. </li>
<li>Sprinkle the cinnamon sugar filling over the surface of the dough.</li>
<li>Starting with a long end, roll the dough, creating a spiral, into a log shape, making sure to end with the seam side down.</li>
<li>Cut the dough into pieces approximately 1¾ inches (45 mm) thick (for large buns) (1¼ inch (30 mm) for smaller buns).</li>
<li>Place buns approximately ½ inch (15 mm) apart on the prepared pan. They shouldn't be touching at this time.</li>
<li>Allow the shaped buns to proof at room temperature for 75 – 90
minutes until they have nearly doubled in size. They will now be
touching each other. If you are not planning on baking the buns the same
day as you are preparing them, you can place them into the refrigerator
after they are shaped (before this rise) for up to 2 days. If you do
so, you will need to allow them to return to room temperature prior to
baking, which means removing them from the refrigerator about 3 or 4
hours before baking.</li>
<li>Preheat the oven to moderate 350°F/180°C/gas mark 4 degrees at the end of this proofing time.</li>
<li>Bake the buns for 20 – 30 minutes, until golden brown</li>
<li>Allow the buns to cool for 10 minutes in the pan, then drizzle with
glaze (recipe below). Remove the buns from the pan to a cooling rack and
allow them to cool for at least 20 minutes before eating.</li>
</ol>
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<ol>
</ol>
White fondant glaze for cinnamon buns:<br />
(also from The Bread Bakers' Apprentice)<br />
Sift 4 cups (500 gm) (17½ oz) of confectioners' (icing) sugar into a
large bowl. Add 1 teaspoon (5 ml) of lemon or orange extract and between
6 tablespoons to ½ cup (90 to 120 ml) warm milk, whisking well until
all of the sugar is dissolved. (Add the smaller amount of milk first,
whisking briskly, then add slowly until you have the consistency you
want for drizzling over the buns.)<br />
<b><i>Notes</i></b>:<br />
You can replace the lemon extract/zest with the extract/flavoring of your choice. I usually use vanilla extract.<br />
This dough is silky, smooth and so lovely to work with, and the
resulting buns are light and so incredibly easy to eat. I have made
these several times, with traditional cinnamon-sugar filling and also
with a fruit compote for a fresh, summery treat. Delicious!Detalhe a Detalhehttp://www.blogger.com/profile/13291893085759449581noreply@blogger.com1tag:blogger.com,1999:blog-6499083639533654844.post-16113321738299158662014-05-27T10:41:00.000+00:002014-05-27T10:41:24.648+00:00Daring Bakers - Pão de Queijo<div style="text-align: justify;">
<b><i></i></b> This month's Daring Bakers' Challenge took us on a trip to beautiful Brazil! Renata of <a href="http://testadoprovadoeaprovado.blogspot.com/">"Testado, Provado & Aprovado!"</a>
taught us how to make Pao De Queijo, tasty cheese buns that make the
perfect snack or treat, and that will make your taste buds samba!</div>
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<div style="text-align: justify;">
This challenge is very special to me.The host, Renata, is someone very nice, whom I contacted some time ago to ask for permission to use a wonderful step by step of a recipe in Portuguese (her blog is a must read). I had also the privilege of having her very kind comments on some of my posts.</div>
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Besides that, the challenge itself is a return to Brazil, the birth country of my mother, and where I've been on three occasions.</div>
<div style="text-align: justify;">
Sometimes it occurred to me that it would be nice baking pão de queijo, but I never did, until now!</div>
<div style="text-align: justify;">
<br />
Didn't try the original recipe, just the fake one because I wasn't able to find tapioca starch. However, the alternative is quite good and was a success. Thanks Renata!</div>
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<b> “FAKE” PÃO DE QUEIJO</b><br />
<i>Servings:</i><br />
Yields about 15 small balls<br />
<br />
<b>Ingredients:</b><br />
3 tablespoons PLUS 1 teaspoon (50ml) milk<br />
3 tablespoons (45ml) water<br />
1 tablespoon (15 ml) (1/2 oz) (15 gm) butter<br />
2/3 cup (160 ml) (3-1/2 oz) (100 gm) potato starch (I had to use a bit more to form the balls)<br />
1/2 tsp (3 gm) baking powder<br />
salt to taste<br />
1/2 cup (125 ml) (1-2/3 oz) (50 gm) grated cheese (I used Queijo da Ilha - one of the best in Portugal, from São Jorge Island, in the Azores)<br />
1 large egg<br />
<br />
<b>Directions:</b><br />
<ul>
<li>The method for these is the same as for Traditional Pão de Queijo.</li>
<li>Preheat oven to moderate 350°F/180°C/gas mark 4</li>
<li>Boil the milk, water and butter together.</li>
<li>In a bowl, sieve the starch, salt and baking powder.</li>
<li>Pour the hot milk mixture over the starch and stir. It will be lumpy.</li>
<li>Add the egg and cheese, stir until well combined.[I had to add a bit more starch to make the balls]</li>
<li>Make little balls with lightly oiled hands and arrange on a baking sheet lined with parchment paper.</li>
<li>Bake in a preheated moderate oven (350°F/180°C/gas mark 4) until lightly golden, for about 20 minutes.</li>
<li>Serve warm.</li>
</ul>
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Detalhe a Detalhehttp://www.blogger.com/profile/13291893085759449581noreply@blogger.com1tag:blogger.com,1999:blog-6499083639533654844.post-34923149623644762052014-05-15T23:10:00.001+00:002014-05-15T23:11:11.917+00:00Separadores de tamanhos de roupa para quarto de bebé<div style="text-align: justify;">
Quando organizava a chegada da minha traquina, vi que poderia ser útil pendurar a roupa com separadores de tamanho. Permite-nos ver o que há de cada categoria, planear compras futuras e para além disso fica bonito.</div>
<br />
<div style="text-align: justify;">
Vi que existiam algumas opções à venda, mas também havia a possibilidade de fazer. Então, como tinha material e ainda algum tempodisponível, decidi avançar.</div>
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<br />
1º - fiz um molde em papel usando um CD.<br />
2º - desenhei uma abertura para poder encaixar no varão (facilita o corte interior também), com um espaço interior retangular (para impedir que rodasse).<br />
3º - recortei o molde.<br />
4º- testei em papel para ver se encaixava e depois fiz ajustes.<br />
5º - passei do papel para cartão (usei cartão de caixote, que não falta em casa)<br />
6º - recortei.<br />
7º - forrei com papel autocolante, escolhendo uma cor para cada categoria.<br />
8º - criei 4 discos e voilá! Faltam agora os números com cada tamanho.<br />
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9º - colei os números correspondentes às faixas etárias.</div>
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Todo este processo decorreu antes do nascimento da minha bebé. Agora que já se passaram dois meses, o feedback:</div>
<div style="text-align: justify;">
Fica muito giro o roupeiro assim e a arrumação foi inicialmente feita de acordo com os tamanhos indicados pelos fabricantes da roupa. À medida que o tempo vai passando e vamos ganhando mais experiência, percebemos que o melhor é comparar as roupas entre si e colocá-las por tamanhos, independentemente do que indica a etiqueta.</div>
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Neste momento já retirei o tamanho 0 e estou com a categoria 1-3 e 3 - mesmo que haja roupa de tamanho maior, é útil tê-la prontinha (lavada e pendurada) para que não se perca a oportunidade de usá-la. </div>
<div style="text-align: justify;">
Vou acrescentar nos próximos dias os tamanhos 3-6 e 6 para não deixar escapar alguma peça.</div>
Detalhe a Detalhehttp://www.blogger.com/profile/13291893085759449581noreply@blogger.com0tag:blogger.com,1999:blog-6499083639533654844.post-5150738904595321382014-05-04T09:08:00.001+00:002014-05-04T09:08:35.928+00:00Primavera<div style="text-align: justify;">
A Primavera chegou este ano mais cedo; foi-me entregue no dia 13 de Março, logo de manhãzinha. Recebi-a nos braços, muito frágil, pequenina, e ficou aninhada no meu peito, eu e ela num só pulsar.</div>
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As Primaveras podem acontecer em qualquer data, a 22 de Julho ou a 25 de Novembro, por exemplo, e mesmo no Verão ou no Outono, não deixarão de ser "Primaveras" para as mães que seguram nos braços esses seres tão frágeis, pequeninos, aninhados no seu peito. </div>
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Um dia, eles crescem e seguem o seu rumo, mas nunca deixarão de ser os mesmos que descobriram naquela "Primavera", o Amor no peito da sua MÃE.<br />
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Detalhe a Detalhehttp://www.blogger.com/profile/13291893085759449581noreply@blogger.com0tag:blogger.com,1999:blog-6499083639533654844.post-51015285397401962962014-04-27T09:07:00.000+00:002014-04-27T09:07:11.312+00:00Daring Baker - Easter Bread - Folar<div style="text-align: justify;">
<b>The April Daring Baker’s Challenge was hosted by Wolf of <a href="http://wolfsilveroak.insanejournal.com/" title="Wolf's Den">Wolf’s Den </a>. She challenged us to Spring into our kitchens and make Easter breads reflecting cultures around the world. </b></div>
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The recipes provided were appealing but I decided to bake one traditional Easter bread from Portugal, the Folar.</div>
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<b><br /></b></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Folar (Easter bread from Portugal)</b></span></div>
<div style="text-align: justify;">
<b><br /></b></div>
<div style="text-align: justify;">
</div>
400g sugar<br />
1kg flour<br />
500ml milk<br />
100g butter<br />
4 eggs<br />
500g bread dough (I used my pizza dough recipe)<br />
25g fresh yeast or a portion of dry yeast (used a package of 11g) <br />
Candied fruit and currants (to taste)<br />
Lemon zest, cinnamon, vanilla, Madeira or Port (everything to taste)<br />
<br />
In a bowl, add together sugar and eggs, as well as the melted butter. Once everything well mixed add the bread dough and the yeast, together with the milk (don't use it all because it might be too much and the dough is not supposed to be too runny), flour, cinnamon, vanilla, lemon zest and wine.<br />
Mix until well combined. Add a pinch of salt and then the fruit and currants.<br />
Mix again and then set aside, covered, and let rise for 10/12 hours.<br />
<br />
Form 3 loaves, or the amount you like (you can bake miniature ones as well) and let them rest for 2 hours.<br />
Preheat oven to moderately hot 180°C and bake for 30 minutes or until top of bread is golden brown and skewer
inserted comes out clean. Cool completely on a wire rack. <br />
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<b><span style="font-size: large;">Folar de Páscoa</span></b> (para 3 folares)<br />
<br />
400g de açúcar<br />
1kg de farinha<br />
<br />
1/2 litro de leite<br />
100g de margarina<br />
4 ovos<br />
1/2 kg de pão em massa (usei a minha receita de massa de pizza)<br />
um pouco de fermento de padeiro (uma saqueta de fermento granulado para pão) <br />
Frutas cristalizadas e frutos secos (usei apenas passas sem grainha)<br />
A gosto: raspa de limão, canela, baunilha, aguardente e vinho Madeira ou Porto<br />
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<br />
<div style="text-align: justify;">
Junta-se
o açúcar com os ovos e a margarina derretida. Uma vez bem ligado,
junta-se o pão em massa (usei uma dose de massa de pizza caseira) e o fermento de padeiro, o leite, a farinha, a canela, a
baunilha, o limão, o vinho e a aguardente. Adicionar uma pitada de sal e
os frutos secos /cristalizados.</div>
<div style="text-align: justify;">
Amassa-se bem e deixa-se num
recipiente grande a levedar por cerca de 10 horas, coberto. Após esse
período deverá ter aumentado bastante de volume. Formar os folares e deixá-los repousar por 2h.</div>
<div style="text-align: justify;">
Cozer em forno a 180ºC, até ficar dourado e cozido no interior.</div>
Detalhe a Detalhehttp://www.blogger.com/profile/13291893085759449581noreply@blogger.com0tag:blogger.com,1999:blog-6499083639533654844.post-8698304338379802222014-03-27T18:35:00.000-01:002014-03-27T18:36:48.842-01:00Daring Bakers - NougatThe March 2014 Daring Bakers' challenge was hosted by Rebecca of <a href="http://www.bakenquilt.com/">BakeNQuilt</a>. She challenged us to learn to make classic nougat and to make it our own with our choice of flavors and add-ins.<br />
<br />
I decided to keep it simple but was very glad to complete this one too, since my baby wasn´t born by the time I did it.<br />
Now she is already beside me and I´m sure she'll be a partner of many challenges.<br />
<br />
I couldn't find some of the ingredients such as corn syrup, edible paper, cream of tartar, cocoa butter, but still insisted in giving it a chance and it worked, but it has to be stored in the fridge and eaten right away. <br />
Next time I'll buy those missing ingredients online and prepare a true nougat. Thanks for the challenge!<br />
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<h1>
Nougat Torrone:</h1>
Recipe Source: Chocolates and Confections by Peter P. Greweling<br />
Servings: one 9x13 inch (23x33 cm) slab <br />
Prep time: approximately 45 minutes<br />
Cook time: approximately 30-45 minutes<br />
Cool time: approximately 45 minutes<br />
<h2>
Ingredients</h2>
4 sheets edible wafer paper, 8x11 inches (20x28 cm) (optional, see Recipe Notes)<br />
<h3>
For the Meringue:</h3>
2 large egg whites, at room temperature<br />
¼ cup (60 ml) (50 gm) (1¾ oz) granulated sugar<br />
½ teaspoon (3 gm) cream of tartar<br />
<h3>
For the Syrup:</h3>
1½ cups (360 ml) (500 gm) (18 oz) honey (preferably light in color and flavor) [used a bit more to compensate the lack of corn syrup]<br />
3 cups (720 ml) (600 gm) (21 oz) granulated sugar<br />
½ cup (120 ml) (170 gm) (6 oz) light corn syrup<br />
½ cup (120 ml) water<br />
1 vanilla bean, split and scraped<br />
<h3>
Add-ins:</h3>
2 tablespoons (30 ml) (25 gm) (1 oz) cocoa butter, melted [used butter]<br />
5 cups (1.2 litre) (680 gm) (24 oz) toasted whole unblanched almonds<br />
<h2>
Recipe Notes:</h2>
Edible wafer paper is nice to have if you’re giving nougat as gifts
as it helps with the stickiness issue. However, it’s not essential. If
you can’t find it, grease the pan and then line it with parchment
paper. Grease the parchment as well. You should probably wrap each cut
piece individually to keep them from sticking together. [my option was to use the parchment paper and wrap each piece individually].<br />
Fat (cocoa butter in this case) is added to nougat to give it a
shorter texture and cleaner bite. I’ve tried the recipe without it and
it still comes out tasting good, it’s just chewier. Any fat added to
nougat should be one that is solid at room temperature. <br />
<h2>
Directions:</h2>
1. Place the toasted almonds in a heat safe bowl and put in an oven at 250°F/121°C until needed.<br />
2. Line the bottom of a 9x13 inch (23x33 cm) pan with wafer paper,
cutting it to fit. I like to put plastic wrap or parchment under the
wafer paper just for extra insurance that I’ll be able to get the nougat
out of the pan.<br />
3. Combine the egg whites, sugar and cream of tartar for the meringue in
a 4.5 or 5 quart (about 5 litre) mixer bowl fitted with a whip
attachment but do not begin whipping.<br />
4. Heat the honey in a small saucepan or in the microwave until nearly boiling<br />
5. Combine the remaining ingredients for the syrup (sugar, corn syrup, water and vanilla bean) in a 2 quart (2 litre) saucepan.<br />
6. Bring the sugar mixture to a boil and then lower the heat and boil for 3 minutes, covered.<br />
7. Remove the lid and attach the candy thermometer. Continue to cook
uncovered on high heat without stirring until the syrup reaches
290°F/143°C.<br />
8. When the sugar mixture reaches 290°F/143°C, start whipping the egg
whites on high speed and move the sugar mixture off the heat and slowly
pour the heated honey into the sugar mixture. The mixture will foam up
initially.<br />
9. Put the pan back on the heat and continue cooking until the mixture again reaches 290°F/143°C.<br />
10. Remove from the heat and use tongs to take out the vanilla bean pods.<br />
11. Slowly pour the hot syrup into the whipping whites by letting it run
down the inside of the mixer bowl. Don’t pour it directly on the
whites or they may collapse.<br />
12. Whip on high speed for 3 minutes.<br />
13. Add the cocoa butter and whip JUST until the mixture is smooth
again. Do not over mix. If you have a 4.5 quart (4.5 litre) mixer like I
do, you may need to initially lower the speed of the mixer while
pouring in the cocoa butter as it will try to slop out.<br />
14. Remove the bowl from the mixer and dump in the hot nuts from the
oven. Mix quickly with a heat-safe spatula until the almonds are evenly
distributed.<br />
15. Immediately pour the hot nougat into the prepared pan, on top of the
wafer paper. Cover the top of the nougat with more wafer paper and
press to smooth and even out the nougat.<br />
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16. Let the nougat cool at room temperature until just warm to the
touch, about 45 minutes. Don’t let it go too long or it will be very
difficult to get out of the pan and difficult to cut. You want it to
still be a little flexible when you remove it but not so soft that it
loses its shape.<br />
17. Pry the nougat out of the pan with a spatula and dump it out onto a
cutting board. Trim the edges and cut the nougat with an oiled knife
into the size pieces you want.<br />
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18. Wrap the nougat individually or store at room temperature in an
airtight container. The texture of the nougat will soften a bit after a
few days, especially if you have added dried fruits in with the nuts.<br />
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<br />Detalhe a Detalhehttp://www.blogger.com/profile/13291893085759449581noreply@blogger.com0tag:blogger.com,1999:blog-6499083639533654844.post-5744589975083812242014-02-27T12:00:00.000-01:002014-02-27T14:37:42.433-01:00Daring Bakers Beautiful Bread<span style="background-color: white; color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14.960000038146973px;">Beauty surrounded the Daring Bakers this month as our host, Sawsan, of chef in disguise, challenged us to make beautiful, filled breads. Who knew breads could look as great as they taste?</span><br />
<span style="background-color: white; color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14.960000038146973px;"><br /></span>
<span style="background-color: white; color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14.960000038146973px;">I chose the cinnamon sweet bread and it is beautiful and delicious.</span><br />
<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="background-color: white; font-size: 11px; line-height: 14.960000038146973px;">The only thing I didn't do was to drizzle with condensed milk (I'm pregnant and I don't need the extra calories, but I would drizzle). It is wonderful to eat with tea and hot milk for breakfast. Next time I'll bake it and try to freeze some slices, for a rainy day ;)</span></span><br />
<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="background-color: white; font-size: 11px; line-height: 14.960000038146973px;"><br /></span></span>
<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="background-color: white; font-size: 11px; line-height: 14.960000038146973px;">Thanks for the challenge!!!</span></span><br />
<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="background-color: white; font-size: 11px; line-height: 14.960000038146973px;"><br /></span></span>
<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="background-color: white; font-size: 11px; line-height: 14.960000038146973px;">Check out some other bread shapes ideas and tutorials below. Have fun!</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Cinnamon sweet bread:</span></h1>
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Ingredients</h2>
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For the dough</h3>
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1/4 cup (60 ml) warm water<br />
3/4 cup (180 ml) warm milk<br />
1 large egg<br />
1/4 cup (60 ml) (60 gm) (2 oz) butter, softened<br />
1/4 cup (60 ml) (50 gm) (1-3/4 oz) white sugar<br />
1/2 teaspoon (3 gm) salt<br />
3-1/4 cups (780 ml) (450 gm) (16 oz) plain (all-purpose) flour, approximately<br />
2 teaspoons (10 ml) (8 gm) dry yeast<br />
1/4 teaspoon (1 gm) cardamom, optional</div>
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For topping</h3>
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1/4 cup (60 ml) of milk<br />
1 tablespoon (15 gm) (1/2 oz) sugar</div>
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Between the layers</h3>
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1/2 stick (4 tablespoons) (1/4 cup) (60 ml) (60 gm) (2 oz) butter<br />
4 tablespoons (60 ml) (25 gm) (1 oz) cinnamon<br />
1/2 cup (120 ml) (100 gm) (3-1/2 oz) sugar</div>
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For drizzling</h3>
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1 can (400 gm) (14 oz) sweetened condensed milk</div>
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Directions:</h2>
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1. In a bowl whisk the egg with milk, water, sugar, butter and yeast. Set aside<br />
2. In another bowl sift the flour with the salt and the optional cardamom.<br />
3. Add the liquid ingredients to the dry ingredients and knead until you get a smooth dough.<br />
<strong>Note</strong>: This recipe requires between 3-1/4 and 3-1/2 cups of flour depending on the weather, humidity and the flour brand. Start with 3-1/4 cups and if you feel that the dough is too soft, add the extra 1/4 cup<br />
4. Place the dough in a bowl you have brushed with some oil and cover it with a wet cloth and leave it in a warm place to double<br />
(If you are tight on time you can heat your oven to 390°F/200°C then turn it off and place your dough in a glass bowl and place it in the warm oven with the wet cloth covering the bowl)<br />
5. Turn the dough out onto a lightly floured surface<br />
6. Divide the dough into 4 parts<br />
7. Roll each part into a circle at least 20 cm (8 inch) in diameter</div>
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8. Brush the first layer with butter then sprinkle with sugar and cinnamon<br />
9. Place the second layer on the first layer repeat the brushing and sprinkling and then do the same with the third layer.<br />
10. Top with the fourth layer, this time only brush it with butter.<br />
11. Using a knife make cuts that divide the dough circles into 8 triangles</div>
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12. Make cuts that go 2/3 of the way in the middle of each triangle. The cuts should not reach the base of the triangle nor the tip as you can see in the picture</div>
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13. Take the tip of each triangle and insert it into the cut you made and pull it from the underside</div>
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14. Arrange the triangles on your baking sheet</div>
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15. Pinch the two angles at the base of the triangle together</div>
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<strong>Note:</strong> If you would like to add the little bread coil that you see in the center of the baked cinnamon bread in the first picture, simply roll a piece of dough into a rope then form it into a little coil and place it in the center where the heads of the triangles meet</div>
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16. Brush the dough with milk<br />
17. Allow to rest for 15 minutes during which you would heat your oven to very hot 500°F/240°C/gas mark 9 (rack in the middle). (Go for the hottest your oven will do).<br />
18. Bake for 5 minutes on very hot 460°F/240°C/gas mark 9, then lower the temperature to moderately hot 390°F/200°C/gas mark 6 and bake for 15-20 more minutes</div>
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<strong>Note:</strong> ovens do differ greatly, so the time may differ,what you want is to bake it until the under side is golden brown and the bread is baked all the way to the center. If the top of the bread is not golden brown by that time and you have a broiler (grill) in your oven. Turn on the broiler (grill) for a couple of minutes until the bread is golden brown on top. If on the other hand the top is getting too dark, consider lowering the oven temperature and covering the top of the bread with foil to stop it from over browning</div>
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19. Take it out of the oven and allow to cool for 5 minutes then transfer to a wire rick and drizzle with sweetened condensed milk while it is still warm.</div>
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Detalhe a Detalhehttp://www.blogger.com/profile/13291893085759449581noreply@blogger.com0tag:blogger.com,1999:blog-6499083639533654844.post-70400055371952624902014-02-18T11:05:00.000-01:002014-02-18T11:05:23.869-01:00Carta de AmorEstava agora mesmo a pesquisar poemas para uma tarefa profissional e descobri uma carta de amor de François Chateaubriand para a Condessa de Castellane. Achei que devia partilhar. :)<br />
<b><br /></b>
<b><br /></b>
<b>Dava a Vida para te Apertar Contra o Meu Peito</b><br />
<br />
Nunca te vira tão linda e sedutora ao mesmo tempo como ontem à noite. Dava a vida para te apertar contra o meu peito. Diz-me, era o amor que eu te inspiro que te fazia assim tão bela? Seria a paixão que me abrasa que te tornava tão atraente a meus olhos? Bem viste: não podia deixar de olhar para ti, nem de beijar a candeiazinha de oiro. Quanto tu saíste tive vontade de me prosternar a teus pés e de te adorar como a uma divindade. Ah! Se tu me quisesses metade do que eu te quero! Deste volta à minha pobre cabeça; repara no mal que me fizeste querendo-me como me queres. Às oito, esperar-te-ei numa ansiedade.<br />
<br />
François Chateaubriand, in '<i>Carta à Condessa de Castellane (1823)</i>' via <a href="http://www.citador.pt/textos/dava-a-vida-para-te-apertar-contra-o-meu-peito-francois-rene-de-chateaubriand" target="_blank">Citador</a>Detalhe a Detalhehttp://www.blogger.com/profile/13291893085759449581noreply@blogger.com0tag:blogger.com,1999:blog-6499083639533654844.post-48811296206831146032014-02-14T10:20:00.000-01:002014-02-14T10:20:57.652-01:00Uma pitada de amor todos os dias | A pinch of love everydaySou fã do <a href="http://www.pinterest.com/detalheadetalhe/" target="_blank">Pinterest</a> e lá encontro inspiração para muitos dos desafios do meu dia a dia.<br />
<br />
Estive a organizar os meus quadros temáticos com sugestões "amorosas", não só para hoje mas para todos os dias.
O fator surpresa é essencial e há sempre um tempinho para o romance, mesmo ocupados a organizar a chegada de um bebé e com uma barriga a crescer a olhos vistos ;)<br />
<br />
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Detalhe a Detalhehttp://www.blogger.com/profile/13291893085759449581noreply@blogger.com0tag:blogger.com,1999:blog-6499083639533654844.post-47354315549353653842014-02-12T12:52:00.004-01:002014-02-12T12:52:53.410-01:00Tarte de ChocolateEsta tarte de chocolate, só a fiz duas vezes, mas é deliciosa.<br />
<br />
Tudo começou assim...<br />
Eu e o meu marido costumamos frequentar uma casa de chá com uma carta de chás muito completa, assim como apetitosos bolos, tartes e scones. Ele pede sempre tarte de chocolate e todas as vezes diz que está ótimo.<br />
Foi aí que pensei que não tinha nenhuma receita de tarte de chocolate e seria um excelente desafio encontrar uma à altura.<br />
Encontrei-a no <a href="http://pinterest.com/pin/59320920063742321/" target="_blank">Pinteres</a>t e decidi experimentar.<br />
Não é difícil e é muito saborosa. Veio para ficar.<br />
E é claro que continuamos a ir à casa de chá comer tarte de chocolate (que é ótima e bastante diferente desta) e não só ;)<br />
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<span style="font-size: large;"><br /></span>
<b><span style="font-size: large;">Tarte de chocolate (de chorar por mais</span>)</b><br />
<b><br /></b>
<b>Base da tarte</b><br />
1 chávena e 1/2 de bolacha moída (cerca de 35 bolachas) - eu escolho as de chocolate ou com pepitas de chocolate<br />
5 colheres de sopa de margarina derretida<br />
<br />
<b>Recheio</b><br />
1/2 chávena de margarina em cubos<br />
225g de chocolate preto em pedaços<br />
1 chávena e 2/3 de açúcar<br />
2 colheres de chá de essência de baunilha<br />
4 ovos (3 se forem XL)<br />
manteiga de amendoim a gosto<br />
<br />
Pré-aquecer o forno a 180ºC. Untar uma forma de tarte.<br />
Juntar a bolacha moída e a margarina. Forrar com a mistura o fundo e os lados da forma de tarte, pressionando bem. Cozer 7 a 8 mins. Retirar do forno e deixar arrefecer.<br />
Derreter o chocolate e a margarina em banho maria num recipiente não muito pequeno. Retirar do calor e adicionar o açúcar, seguido da baunilha. Juntar os ovos, um a um até ficar uma mistura suave.<br />
Espalhar manteiga de amendoim na crosta de bolacha que já arrefeceu (opcional). Despejar a mistura de chocolate e levar ao forno por 40 a 50 minutos, ou até a massa estar cozida, mas ainda um pouco mole no centro. Deixar arrefecer e desenformar. Depois, levar ao frio por cerca de 2 horas.<br />
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___________________________________<br />
<br />
I've already tried this recipe twice and it is a keeper. Found it on <a href="http://www.pinterest.com/pin/59320920063742321/" target="_blank">Pinterest</a> and it is really delicious. Highly recommended.<br />
<br />
<b><span style="font-size: large;">Chocolate Pie</span></b> (source: <a href="http://www.loveandoliveoil.com/2012/10/chocolate-peanut-butter-chess-pie.html" target="_blank">Love and Olive Oil</a>, via Pinterest)<br />
<h3 id="ingredients" style="clear: left;">
Ingredients:</h3>
<div class="ingredient">
For Crust:<br />
1 1/2 cup chocolate wafer cookie crumbs (about 8 ounces or 35 cookies)<br />
5 tablespoons unsalted butter, melted<br />
For Filling:<br />
1/2 cup (1 stick) unsalted butter, cut into cubes<br />
8 ounces good quality dark chocolate, roughly chopped<br />
1 2/3 cups sugar<br />
2 tsp vanilla extract<br />
1/2 tsp salt<br />
4 eggs<br />
1/2 cup creamy salted peanut butter</div>
<h3 id="directions">
Directions:</h3>
<div class="instructions">
Preheat oven to 325 degrees F.<br />
Lightly butter the bottom and sides of a 9-inch springform pan or
spray with nonstick spray. Combine cookie crumbs and melted butter until
crumbs are evenly moistened. Press crumb mixture into prepared pan.
Place pan on a cookie sheet (to prevent any butter from leaking onto
your oven floor) and bake for 7 to 8 minutes or until set. Remove from
oven and cool completely.<br />
Melt chocolate and butter together in a double boiler or a heatproof
bowl set over a pot of gently simmering water (the bowl should sit over,
but not touch the water). Remove from heat and whisk in sugar, followed
by vanilla and salt. Whisk in eggs, one at a time, until smooth.<br />
Spread peanut butter in an even layer in the bottom of the cooled
crust. Pour in filling and bake (again setting the pan on a cookie
sheet) for 40 to 50 minutes or until the pie is set and shiny on top,
but still slightly jiggly in the center. Let cool to room temperature
then refrigerate for at least 2 hours until fully set. Slice and serve
with freshly whipped cream or vanilla ice cream.</div>
Detalhe a Detalhehttp://www.blogger.com/profile/13291893085759449581noreply@blogger.com0tag:blogger.com,1999:blog-6499083639533654844.post-89643487162198046582014-01-27T17:06:00.004-01:002014-01-28T08:46:07.094-01:00Daring Bakers - Baumkuchen (Tree Cake)<div style="background-color: white; color: #442200; line-height: 14.960000038146973px; margin-bottom: 1em; margin-right: 10px; margin-top: 1em;">
<span style="font-family: Arial, Helvetica, sans-serif;">The January 2014 Daring Bakers' challenge was hosted by Francijn of "Koken in de Brouwerij". She challenged us all to bake layered cakes in the tradition of Baumkuchen (tree cake) and Schichttorte (layered cake).</span></div>
<div style="background-color: white; color: #442200; line-height: 14.960000038146973px; margin-bottom: 1em; margin-right: 10px; margin-top: 1em;">
<span style="font-family: Arial, Helvetica, sans-serif;">I was delighted with the recipe. It is delicious!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7BErfgWPRKwVo7vfCL-960AEWZwdrwHD-K7-Vej10JgffI98EcrAbMKWOXBh-Sv39eRCmZ-mTjFUxL_1TUQAFJhOjPZ7r_negJY5xvF7Gflj_Eq0f3JSinK4fdmDme_oIT0HYMk2Neog/s1600/DSCF8298+(Medium).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7BErfgWPRKwVo7vfCL-960AEWZwdrwHD-K7-Vej10JgffI98EcrAbMKWOXBh-Sv39eRCmZ-mTjFUxL_1TUQAFJhOjPZ7r_negJY5xvF7Gflj_Eq0f3JSinK4fdmDme_oIT0HYMk2Neog/s1600/DSCF8298+(Medium).JPG" height="480" width="640" /></a></div>
<div style="background-color: white; margin-bottom: 1em; margin-right: 10px; margin-top: 1em;">
<span style="color: #442200; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 14.960000038146973px;"><b>Baumkuchen (Tree Cake)</b></span></span></div>
<div style="background-color: white; color: #442200; line-height: 14.960000038146973px; margin-bottom: 1em; margin-right: 10px; margin-top: 1em;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span></div>
<div style="background-color: white; color: #442200; line-height: 14.960000038146973px; margin-bottom: 1em; margin-right: 10px; margin-top: 1em;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b><u>Batter:</u></span></div>
<div style="background-color: white; color: #442200; line-height: 14.960000038146973px; margin-bottom: 1em; margin-right: 10px; margin-top: 1em;">
<span style="font-family: Arial, Helvetica, sans-serif;"><u><br /></u>6 large eggs (room temperature)<br />pinch of salt<br />1/2 cup plus 2 tablespoons (150 ml) (4-1/4 oz) (120 gm) granulated sugar<br />2/3 cup (160 ml) (5-1/3 oz) (150 gm) marzipan<br />1 cup minus 2 tablespoons (1-3/4 sticks) (7 oz) (200 gm) softened unsalted butter<br />3/4 cup (180 ml) (3-1/2 oz) (100 gm) confectioner's (icing) sugar<br />2 teaspoons (10 ml) (1 package) (8 grams) vanilla sugar<br />2/3 cup (160 ml) (3-1/2 oz) (100 gm) all-purpose (plain) flour (sifted)</span></div>
<div style="background-color: white; color: #442200; line-height: 14.960000038146973px; margin-bottom: 1em; margin-right: 10px; margin-top: 1em;">
<span style="font-family: Arial, Helvetica, sans-serif;"><u>Glaze:</u><br />1/3 cup (80 ml) (3½ oz) (100 gm) apricot jam<br />2 tablespoons (30 ml) orange liqueur (optional)<br />1 cup (240 ml) (7 oz) (200 gm) dark chocolate couverture chunks<br />1 tablespoon (15 ml) pure coconut oil</span></div>
<div style="background-color: white; color: #442200; line-height: 14.960000038146973px; margin-bottom: 1em; margin-right: 10px; margin-top: 1em;">
<span style="font-family: Arial, Helvetica, sans-serif;">oil to grease your pan<br />parchment paper<br />10-inch (25 cm) spring form pan / 8x10 inch (20x25 cm) cake tin</span></div>
<div style="background-color: white; color: #442200; line-height: 14.960000038146973px; margin-bottom: 1em; margin-right: 10px; margin-top: 1em;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Directions:</b></span></div>
<div style="background-color: white; color: #442200; line-height: 14.960000038146973px; margin-bottom: 1em; margin-right: 10px; margin-top: 1em;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b>1. Preheat your oven to hot 450°F/230°C/gas mark 8.<br />2. Line your cake tin with parchment paper, grease both paper and tin.<br />3. Divide the eggs. Beat the egg whites with the salt until nearly stiff, add the sugar and beat until really stiff.<br />4. Crumble finely the marzipan. Beat it with the softened butter, confectioner's (icing) sugar and vanilla sugar until soft and creamy. Add the egg yolks one by one and beat well between each addition. Add the stiff egg whites and flour and gently fold it into the batter. Trying not to lose too much air.</span></div>
<div style="background-color: white; color: #442200; line-height: 14.960000038146973px; margin-bottom: 1em; margin-right: 10px; margin-top: 1em;">
<span style="font-family: Arial, Helvetica, sans-serif;">I had to prepare my own marzipan - not available at the supermarket (so used a recipe form <a href="http://www.bbcgoodfood.com/recipes/8164/easy-vanilla-marzipan" target="_blank">BBC Food</a>) and made 1/2 de amount and it was more than enough (so you can do 1/4).</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5. Smear 1/12th to 1/10th of the batter on the bottom of the pan, keep the sides of the pan clean, and bake for (about) 4 minutes in the oven, until it is cooked and brown. Take the pan out of the oven, smear the next portion of batter carefully over the first, and bake for another 4 minutes or until cooked and brown. Repeat until all batter is used. If you need to flatten a bubble insert a tooth pick or similar to deflate the bubble.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I divided the batter in two and added some cocoa powder to one and baked alternate layers. I</span><span style="font-family: Arial, Helvetica, sans-serif;"> have also decided to put a layer of apricot jam for each 2 layers of cake. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Let the cake cool down for a few minutes, take it out of the pan, remove the parchment paper and let the cake cool completely on a wired rack. Trim the edges.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6. Heat the jam a little, pass it through a sieve, and add the orange liqueur (optional). Cover the cake with the jam and let it cool.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br />7. Melt the couverture with the coconut oil in a bowl above warm water. Pour it over the cake to cover completely, move the cake to a cool place and wait until the glaze is dry.</span></div>
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<b style="font-family: Arial, Helvetica, sans-serif;">Freezing and storage </b><span style="font-family: Arial, Helvetica, sans-serif;">:</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">The tree cake tastes better when you wait one day before eating it. Eat within a week. Store in an airtight container, but not in the fridge. Freezing is possible: cut into portions, wrap tightly in cling film and freeze up to two months.</span></div>
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Detalhe a Detalhehttp://www.blogger.com/profile/13291893085759449581noreply@blogger.com0tag:blogger.com,1999:blog-6499083639533654844.post-86742074772470979162013-12-23T20:02:00.000-01:002013-12-23T20:02:17.697-01:00Um Feliz Natal | A Merry Christmas<div class="separator" style="clear: both; text-align: center;">
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<br />Detalhe a Detalhehttp://www.blogger.com/profile/13291893085759449581noreply@blogger.com0tag:blogger.com,1999:blog-6499083639533654844.post-30397636143422324302013-12-18T17:03:00.000-01:002013-12-18T17:04:17.564-01:00Embrulhar, Embrulhar, Embrulhar<div style="text-align: justify;">
Como é habitual nesta época do ano, há uma atividade inevitável - embrulhar presentes. Todos os anos tento fazer algo diferente e no ano passado optei por fazer alguns embrulhos com tecidos. Ficaram bonitos, mas tenho um conselho, não usar tecidos com elasticidade, pois são muito complicados de embrulhar.</div>
<br />
Vejam os exemplos seguintes, como casos bem sucedidos:<br />
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<a href="http://www.giverslog.com/?p=10786" target="_blank">(c) Giver's Log</a></div>
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<a href="http://greenandfrugalliving.blogspot.pt/2010/12/wrap-it-up-green.html" target="_blank">via Green and Frugal Living</a></div>
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<a href="http://img.allw.mn/content/lifestyle/2012/12/1_cloth-gift-wrap.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://img.allw.mn/content/lifestyle/2012/12/1_cloth-gift-wrap.jpg" width="316" /></a></div>
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via All Women Stalk</div>
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<a href="http://lepapierstudio.com/blog/wp-content/uploads/2011/11/Holiday-Fabric-Gift-Wrapping-11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://lepapierstudio.com/blog/wp-content/uploads/2011/11/Holiday-Fabric-Gift-Wrapping-11.jpg" width="481" /></a></div>
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<a href="http://lepapierstudio.com/blog/2011/11/holiday-gift-wrapping-with-fabric.html/holiday-fabric-gift-wrapping-1-2" target="_blank">(c) Le papier studio</a></div>
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Este ano tenho andado a pensar numa massa de modelar caseira para fazer etiquetas ou pormenores para os embrulhos. No entanto, acho que vou ter juízo e adiar o projeto (já tenho muito entre mãos - vejam a barra que acrescentei do lado direito do blog).</div>
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Apesar de tudo, partilho o que encontrei até agora e incentivo os criativos a experimentarem.</div>
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Esta é a receita pela qual ia optar:</div>
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<br /></div>
<div style="text-align: justify;">
<b><span style="font-size: large;">Massa caseira para fazer enfeites de Natal</span></b></div>
<div style="text-align: justify;">
<b><span style="font-size: x-small;"><a href="http://www.northstory.ca/scented-baking-soda-dough-ornaments/" target="_blank">fonte: Northstory</a></span></b></div>
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<b><br /></b></div>
<div style="text-align: justify;">
2 chávenas de bicarbonato de sódio</div>
<div style="text-align: justify;">
1 chávena de amido de milho</div>
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1 e 1/4 chávenas de água</div>
<div style="text-align: justify;">
várias gotas de óleo de canela ou outro aroma</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Misturar o bicarbonato, o amido e a água numa panela em fogo médio. Misturar.</div>
<div style="text-align: justify;">
Quando ficar uma mistura uniforme, adicionar o óleo. Continuar a mexer até ferver e não deixar colar ao fundo da panela. Misturar bem e ao fim de 5 min. ficará uma massa consistente. Retirar da panela e mudar de recipiente para arrefecer. Quando a massa estiver fria, estender com o rola da massa e cortar com forminhas de bolacha. Usar mais amido se estiver a colar.</div>
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Deixar secar em folhas de papel vegetal durante uns 2 dias. A massa é muito branca por isso se tentar que sequem no forno a cor irá mudar.</div>
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<a href="http://www.northstory.ca/wp-content/uploads/2013/11/Baking-Soda-Dough-Ornaments.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://www.northstory.ca/wp-content/uploads/2013/11/Baking-Soda-Dough-Ornaments.jpg" width="265" /></a></div>
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<a href="http://www.northstory.ca/scented-baking-soda-dough-ornaments/" target="_blank">(c) Northstory</a></div>
<br />
Para além desta opção há outras, das quais deixo fotos e links, mas estão em inglês.<br />
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<a href="http://www.freutcake.com/wp-content/uploads/2013/12/How-to-Make-Salt-Dough-Ornaments.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://www.freutcake.com/wp-content/uploads/2013/12/How-to-Make-Salt-Dough-Ornaments.jpg" width="217" /></a></div>
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<a href="http://www.freutcake.com/art-design/diy-art-design/how-to-make-salt-dough-ornaments/?utm_source=rss&utm_medium=rss&utm_campaign=how-to-make-salt-dough-ornaments" target="_blank">(c) Freutcake</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjff0A4evC9go1hcByUR5ErEpfIfO59Ypx1KRMik29PHhmaQ-6D770upC-eRu0jwN6IlR4gqVkSQr8yoYWMrGAHqQYDY7r2WnIDn3kLXU9M4wfwsIurd6349P8QREtuYA2htNYNjsDdqxs/s1600/salt+dough+ornament_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjff0A4evC9go1hcByUR5ErEpfIfO59Ypx1KRMik29PHhmaQ-6D770upC-eRu0jwN6IlR4gqVkSQr8yoYWMrGAHqQYDY7r2WnIDn3kLXU9M4wfwsIurd6349P8QREtuYA2htNYNjsDdqxs/s400/salt+dough+ornament_1.JPG" width="400" /></a></div>
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<a href="http://www.bystephanielynn.com/2013/12/homemade-salt-dough-ornaments.html" target="_blank">(c) By Stephanie Lynn</a></div>
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<a href="http://www.mudpiemamas.com/wp-content/uploads/2012/11/HolidayProjects_NOV2012-19211.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://www.mudpiemamas.com/wp-content/uploads/2012/11/HolidayProjects_NOV2012-19211.jpg" width="320" /></a></div>
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<a href="http://www.mudpiemamas.com/2012/11/15/cinnamon-dough-ornaments/" target="_blank">(c) Mudpie Mamas</a></div>
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Apetece mesmo experimentar, não é?</div>
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Eu pretendia que resultasse em algo assim:</div>
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<a href="http://media-cache-ec0.pinimg.com/originals/26/57/6f/26576f99ae49d058394b895482bd8d0b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://media-cache-ec0.pinimg.com/originals/26/57/6f/26576f99ae49d058394b895482bd8d0b.jpg" width="300" /></a></div>
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<a href="http://www.pinterest.com/pin/275775177155867977/" target="_blank">via Pinterest</a></div>
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Para mim não vai ser este ano. Quem sabe em 2014?</div>
<br />Detalhe a Detalhehttp://www.blogger.com/profile/13291893085759449581noreply@blogger.com0tag:blogger.com,1999:blog-6499083639533654844.post-62744323581826969342013-12-06T17:06:00.000-01:002013-12-06T17:06:05.054-01:00Suporte para Brincos<div style="text-align: justify;">
Andava há muito à procura de uma solução para organizar os meus brincos. Estavam numa caixinha, mas todos misturados. De manhã era uma saga encontrar o par e muitas vezes perdia completamente a paciência.</div>
<div style="text-align: justify;">
Tinha que agir.</div>
<div style="text-align: justify;">
Encontrei várias ideias através do Pinterest e houve uma que me agradou, um porta retratos que se transforma em suporte para brincos.</div>
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<br /></div>
<div style="text-align: justify;">
<u><b>Passo a Passo</b></u></div>
<div style="text-align: justify;">
1. Encontrar um porta retratos bonito;</div>
<div style="text-align: justify;">
2. Retirar o vidro;</div>
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3. Substituir por uma rede de arame ou outro material que fique rijo, cortado com o tamanho do vidro;</div>
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4. Prender com a parte de trás do porta retratos (eu não colei, mas pode ser preciso);</div>
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5. Colocar os brincos!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD9mDeYUoXLlLnnHz-bLT2zoH6-G7Gb1MF6JnLBJymo6as_dYBGeam-JBLHEylNlpx5H2oUcPR5nEaS_GS_FKijtCGvWc9svL3ZJJjTJrHc1QfJxz7j2Bd8uHaMeDJBhMHHNvtK906dBo/s1600/DSCF8073.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD9mDeYUoXLlLnnHz-bLT2zoH6-G7Gb1MF6JnLBJymo6as_dYBGeam-JBLHEylNlpx5H2oUcPR5nEaS_GS_FKijtCGvWc9svL3ZJJjTJrHc1QfJxz7j2Bd8uHaMeDJBhMHHNvtK906dBo/s640/DSCF8073.jpg" width="480" /></a></div>
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</div>
O resultado final agradou-me imenso e para já está em cima da cómoda, mas pode ser pendurado como um quadro e acrescentados outros semelhantes, quando estiverem cheios (como o meu já está). <span id="goog_1225068099"></span></div>
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Os brincos pequenos, esses sim estão numa caixa, mas já não tenho problemas e encontrá-los de manhã.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCEt9c9KbdreUqZCDJXdYvM2617TIguHhHpvx4xPM1GAoJv5vfu9NEUFwzP53Q6kW5bVcDHONGRlKv5l3z3nH4mqA906e05TMgba8FDHg5jFKO833yV8L9to6m92bLfhhehQ1WfDUgJw8/s1600/DSCF8074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCEt9c9KbdreUqZCDJXdYvM2617TIguHhHpvx4xPM1GAoJv5vfu9NEUFwzP53Q6kW5bVcDHONGRlKv5l3z3nH4mqA906e05TMgba8FDHg5jFKO833yV8L9to6m92bLfhhehQ1WfDUgJw8/s400/DSCF8074.jpg" width="400" /></a></div>
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Detalhe a Detalhehttp://www.blogger.com/profile/13291893085759449581noreply@blogger.com0tag:blogger.com,1999:blog-6499083639533654844.post-1706127557102654282013-11-28T05:40:00.000-01:002013-11-28T09:58:31.855-01:00Daring Bakers - SfogliatelleSandie of the lovely blog, <a href="http://www.crumbsoflove.wordpress.com/">Crumbs of Love</a>,
was our November hostess. Sandie challenged us to make a traditional
Italian dessert, along with its American version – Sfogliatelle (or
better known in the US – lobster tails!) The flakey, 1000 layers of
super thin dough, shaped into a horn and filled with a scrumptious
filling. Così buono!<br />
<br />
I wasn't able to make the ricotta cheese and tried for the first time to make candied orange peel. It didn't come out as I was hoping but I'll give it another try someday.<br />
<br />
For the filling I used mascarpone with some caster sugar and lemon zest, but in the oven it melted and spread out of the pastry. Then the best option was a store bought gianduia which was a beautiful and tasty combination for this dough.<br />
<br />
My version of this recipe needs improving but I loved to bake it. Thanks!! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVl11hO8WNXVf0BJKhRoP625I7eje_odZ8s8BOk4zvWyZcjleAneDMH9tfoMcj05KdOZjUAiX5J9HhiNR2W_8kXkutTCxO2jI1iSvh9tmZxk-bFhTwwVYGLhMZd7HRsCUP2Q1JUEflIOc/s1600/DSCF8130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVl11hO8WNXVf0BJKhRoP625I7eje_odZ8s8BOk4zvWyZcjleAneDMH9tfoMcj05KdOZjUAiX5J9HhiNR2W_8kXkutTCxO2jI1iSvh9tmZxk-bFhTwwVYGLhMZd7HRsCUP2Q1JUEflIOc/s640/DSCF8130.JPG" width="640" /></a></div>
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<br />
<b><i>Sfogliatelle Frolle </i></b><i><br />
Servings: 12 pastries</i><br />
This is a tender pastries, made with dough similar to pie crust |(and
much easier to make). Some of my friends preferred these to the crispy
sfogliatelle. <br />
<b><i>Dough</i></b><br />
2 1/3 cups (560 ml) (11-1/2 oz) (325 gm) all-purpose (plain) flour<br />
1/3 cup (80 ml) (2-2/3 oz)(75 gm) granulated sugar<br />
1/8 teaspoon (3/4 gm) salt<br />
8 tablespoons (4 oz) (115 gm) unsalted butter, cold<br />
2 large eggs, beaten<br />
<br />
<b><i>Filling</i></b><br />
You can use the Semolina-Ricotta Filling (below)<br />
I used store bought gianduia (mixture of chocolate and hazelnut cream) <br />
<br />
<b><i>Egg Wash </i></b><br />
1 large egg yolk<br />
1 large egg<br />
pinch salt<br />
<br />
1. By hand: combine the flour, sugar and salt in a mixing bowl. Remove
the butter from the fridge and pound it a few times with a rolling pin
to make it pliable. Add it to the flour and start rubbing it into the
flour mixture with your fingertips, working from the bottom of the bowl
upwards. Work quickly so the butter doesn't get warm from your hands.
This only takes a minute or two to complete. Add the eggs and stir into
the dough with a fork until it starts to hold together. Empty it out
onto your workspace and knead it a few times. Shape into a disc, wrap in
plastic and chill until firm. The dough can be made up to 3 days in
advance.<br />
2. Prepare the filling and chill it. Whisk the egg yolk, egg and salt together for the egg wash.<br />
3. Divide the dough into 10 equal pieces. Roll each piece into 5 inch
(12-1/2 cm) rectangle . Place a hefty tablespoon amount of filling on
the lower half of the dough and pull the top half over this. Use your
hands to press down around the filling and seal the edges together (like
making ravioli). Use a 3 inch (75 mm) round cookie cutter (or glass)
and cut away any excess dough. <br />
4. Place the formed frolle on a prepared baking sheet and chill for 2 hours<br />
5. Preheat your oven to moderately hot 375°F/190°C/gas mark 5<br />
6. Brush the frolle with the egg wash and bake approximately 20 minutes, just until the frolle are baked through.<br />
7. Cool briefly on a rack.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9czqZvUWFhhZzmsmkxSopeLcUXSxRXXGh07u4Nj4ug1-l67XECFUIHbPdOFOd2i4aSejoL13dTIBIaQQwkqcejtb_GdTdAiydQHpdDmY7BQ_OOSseMCE1nXOVcjBCKtNvZ-jMKkp72cw/s1600/DSCF8127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9czqZvUWFhhZzmsmkxSopeLcUXSxRXXGh07u4Nj4ug1-l67XECFUIHbPdOFOd2i4aSejoL13dTIBIaQQwkqcejtb_GdTdAiydQHpdDmY7BQ_OOSseMCE1nXOVcjBCKtNvZ-jMKkp72cw/s640/DSCF8127.JPG" width="640" /></a></div>
<h2>
<span style="font-size: small;"><b>Fresh Ricotta Cheese (makes 2 cups) (another option for filling)</b> </span></h2>
<h2>
<span style="font-size: small;"><b><i>Ingredients:</i></b></span></h2>
8 cups (2 litres) whole milk (or goats milk)<br />
1 cup (250 ml) heavy whipping cream (about 35%)<br />
1/2 teaspoon (3 gm) salt<br />
3 tablespoons (45 ml) fresh lemon juice <br />
1. Line a large colander or strainer with 2 layers of lightly dampened cheesecloth over a large glass; set aside.<br />
2. Pour the whole milk, heavy cream and salt into a large pot and bring
to a boil over medium heat, whisking occasionally. Reduce the heat, add
the fresh lemon juice and stir/whisk continuously for 2-3 minutes. The
mixture will curdle, which is exactly what you want it to do. Pour this
into the cheesecloth lined strainer and let it drain for about 1 hour or
until it comes to room temperature. At this point you can scrape the
ricotta from the cheesecloth into a container and refrigerate for up to
2 days.<br />
3. The liquid in the bowl is the whey, a very nutritious and tasty
leftover byproduct from making cheese. It is excellent to use instead of
water when baking bread, or added to soup stock. I love the stuff and
never discard it.<br />
<br />
<b><i>Semolina-Ricotta Filling </i></b><br />
This recipe is used for both the Ricci and the Frolle versions <br />
<b><i>Ingredients</i></b><br />
1 cup (250 ml) milk<br />
1/2 cup (120 ml) (4 oz) (115 gm) granulated sugar<br />
2/3 cup (160 ml) (4 oz) (115 gm) fine semolina or cream of wheat (I have tried both and personally like the semolina version)<br />
1 1/2 cups (360 ml) (13-1/4 oz) (375 gm) whole milk ricotta, preferably fresh (see above)<br />
2 large egg yolks<br />
2 teaspoons (10 ml) pure vanilla extract (or the seeds of one pod and 1 teaspoon of extract)<br />
1/4 teaspoon (1 gm) ground cinnamon<br />
1/3 cup (80 ml) (2 oz) (60 gm) candied orange peel (commercial or home-made)<br />
zest of 1 lemon<br />
Combine the milk and the sugar in a medium saucepan. Bring to a boil,
then lower the heat and slowly add the semolina (or cream of wheat),
whisking quickly as to avoid any lumps. Cook, stirring often, until the
mixture is smooth and thick, about 2 minutes. Spread the mixture onto a
lined baking sheet, about 1/2 inch (15 mm), to cool. When cool, break
into pieces and place into the bowl of your stand mixer, fitted with the
paddle attachment (or a food processor), and add the ricotta cheese,
egg yolks, vanilla and cinnamon. Beat until very smooth and creamy.
Stir in the candied orange peel and lemon zest. (Maybe even some mini
chocolate chips? Or pistachios?? mmmm...I can't wait to see what you
come up with)<br />
Scrape into a container, place plastic wrap directly onto the surface and refrigerate until needed (up to 3 days).<br />
<br />
<h2>
<span style="font-size: small;">Candied Orange Peel </span></h2>
1. Cut your peel into thin strips<br />
2. Submerge in a pot of cold water.<br />
3. Bring to a boil<br />
4. Strain and repeat steps two and three two more times times. You
will have boiled the peel in fresh, cold water a total of three times.
Taste a small piece. If it still tastes overly bitter, boil it one more
time. A total of three times is usually enough but every once in a while
you need to do an extra boil.<br />
5. Put equal amounts fresh water and granulated sugar into your
pot. The amount will depend on how much peel you are making. When I make
the peel of 2 oranges, I use 1 1/2 c water to 1 1/2 c sugar. You really
just want to make sure that the peel is fully submerged. Bring it
back up to a boil, lower the heat to medium-low and simmer for about 45
minutes. Drain* and lay out your peel in a single layer on a cooling
rack to dry. After about 2 hours you can gently toss the pieces in some
more granulated sugar, if you wish.<br />
You are now done! At this point you can finely chop the peel for
bread or cookies, or dip the slices into bittersweet chocolate as a
hostess gift the next time you are invited to someones house for dinner.
Or, as a gift to yourself.<br />
* You can save the sugar syrup. Cool it , then store in the fridge and use as a simple syrup for various cocktails.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwsFqVRcGoJBQSYLCIptE07ENkkYu-o8GNRY6LeCFC132XNoBZDr24YeD_rzGVXQI6dKL14-M85NT4WV9SyUUwEw9YnDlkUUXCGMc6rzpxKs7C6_Q5xGzJAnbfqDTvGDmHc6T1JrcHTxM/s1600/DSCF8137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwsFqVRcGoJBQSYLCIptE07ENkkYu-o8GNRY6LeCFC132XNoBZDr24YeD_rzGVXQI6dKL14-M85NT4WV9SyUUwEw9YnDlkUUXCGMc6rzpxKs7C6_Q5xGzJAnbfqDTvGDmHc6T1JrcHTxM/s320/DSCF8137.JPG" width="320" /></a></div>
Detalhe a Detalhehttp://www.blogger.com/profile/13291893085759449581noreply@blogger.com0tag:blogger.com,1999:blog-6499083639533654844.post-22940194862506988772013-11-04T16:59:00.000-01:002013-11-04T16:59:00.848-01:00Amanteigados de Alfazema para a minha Flor<div style="text-align: justify;">
Tenho andado preguiçosa para fotografar e colocar no blog as minhas últimas aventuras culinárias.</div>
<div>
<div style="text-align: justify;">
Fiz um bolo de cenoura (receita ótima da minha mãe) e não publiquei (não deu tempo de fotografar :) ). Também fiz um bolo de chocolate e cerveja Guinness que é uma delícia, mas também foi-se antes da foto.</div>
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<div>
Bem, este fim de semana não podia ter preguiça e queria fazer algo especial. Decidi finalmente experimentar uma mistura de biscoitos amanteigados com alfazema que trouxe das minhas últimas férias na Escócia. </div>
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<br /></div>
<div>
Numa padaria que é um encanto, a Isle of Skye Baking Company, come-se muito bem e também há algumas misturas de bolos e bolachinhas à venda. Comprei o de Lavender Shortbread (amanteigados de alfazema).</div>
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Em que é que consiste?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoxlQ9o1-HFb_mVeIlucrLpPA7fn6n1rszsmQfo32Z9v4oyjCcN4ss8dE9wWXSQnPmG_v5JURVDkfsjEXgXklVID-5K7H6VAFClganz5z67BfjRfkheWctMXTV8LDxtvEEO4mIeQuHGg8/s1600/DSCF8088.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoxlQ9o1-HFb_mVeIlucrLpPA7fn6n1rszsmQfo32Z9v4oyjCcN4ss8dE9wWXSQnPmG_v5JURVDkfsjEXgXklVID-5K7H6VAFClganz5z67BfjRfkheWctMXTV8LDxtvEEO4mIeQuHGg8/s400/DSCF8088.jpg" width="400" /></a></div>
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Num recipiente com a proporção certa de farinha, açúcar, alfazema, fermento. Bastou-me juntar 150g de manteiga e amassar bem.</div>
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Estendi com o rolo da massa e cortei com forminhas de coração, cogumelo e flor. Levei ao forno durante 15 minutos e ficou pronto. Rendeu 60 bolachinhas e ficaram uma delícia.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEindQSQkBcb7Cplg45M1Wks1cHg2mkVJ7DvXTMRIVDgZJIZ-MbDcVJvfB0cHIQzsZCG1jdpdDp8PXVqBUf-x5tSVgkbsVlPipSMrJjWm3Z4RQEtQnqnKJKNkCeJWZZGKbcTGeLN1HqW2jA/s1600/DSCF8086.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEindQSQkBcb7Cplg45M1Wks1cHg2mkVJ7DvXTMRIVDgZJIZ-MbDcVJvfB0cHIQzsZCG1jdpdDp8PXVqBUf-x5tSVgkbsVlPipSMrJjWm3Z4RQEtQnqnKJKNkCeJWZZGKbcTGeLN1HqW2jA/s640/DSCF8086.jpg" width="640" /></a></div>
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Mas afinal por que razão não podia ter preguiça e decidi experimentar algo que estava a guardar para um momento especial?</div>
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A minha Mãe comemorou o seu 65º aniversário! Há razão melhor??? Acho que não. :)</div>
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Eu costumo relatar os meus cozinhados sempre que falamos ao telefone (sou uma tagarela com a minha mãe desde criança), mas desta vez fiquei calada e por isso será também uma surpresa para a minha flor :)</div>
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PARABÉNS!</div>
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Detalhe a Detalhehttp://www.blogger.com/profile/13291893085759449581noreply@blogger.com0tag:blogger.com,1999:blog-6499083639533654844.post-64198626937752934192013-09-27T08:21:00.000+00:002013-09-27T10:02:20.153+00:00Daring Bakers Pastel de Tres Leches | Three Milk Cake<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #442200; line-height: 14.953125px;">Inma of </span><a href="http://lagalletika.com/category/lagalletika/" style="background-color: white; color: #aa0012; line-height: 14.953125px; text-decoration: none;">la Galletika</a><span style="background-color: white; color: #442200; line-height: 14.953125px;"> was our Sept. 2013 Daring Bakers’ hostess and WOW did she bring us something decadent and delicious! Pastel de Tres Leches or Three Milk Cake, creamy yet airy, super moist but not soggy, just plain delish!</span></span><br />
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<span style="background-color: white; color: #442200; line-height: 14.953125px;"><span style="font-family: Arial, Helvetica, sans-serif;">I've heard about this cake but never tried it before. I chose the classic three milk cake and the only thing I've changed was the topping. My option was </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #442200; line-height: 14.953125px;">whipped </span><span style="background-color: white; color: #442200; line-height: 14.953125px;">cream and cherry jelly.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I am definitely going to do it again. It is delicious. Thanks!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOp8YN8915kZfVxzFEDnK_ZX38_Zhk8DrrWOVn0z-qFaLO6oSh6GQvXYH3bG7GKa2hwearSx11PPSMb_G32k5WrcYRFAu_gb1HfpfgM8PSY9UgPJzbpYJQO0L6vyQwagPLVy2I5NmuASc/s1600/tres_leches+010s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOp8YN8915kZfVxzFEDnK_ZX38_Zhk8DrrWOVn0z-qFaLO6oSh6GQvXYH3bG7GKa2hwearSx11PPSMb_G32k5WrcYRFAu_gb1HfpfgM8PSY9UgPJzbpYJQO0L6vyQwagPLVy2I5NmuASc/s400/tres_leches+010s.jpg" width="400" /></a></div>
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<h2 style="background-color: white; color: #442200; font-family: 'Arial Narrow', Helvetica, 'Bitstream Vera Sans', sans-serif; line-height: 1.3em; margin-bottom: 0.667em; margin-top: 0.667em;">
Classic Three Milks Cake:</h2>
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<em>Servings: 12</em></div>
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<strong>Ingredients for the vanilla sponge cake</strong><br />
5 large eggs (separated)<br />
½ cup (120 ml) (4 oz) (125 gm) sugar<br />
2 teaspoons (10 ml) of vanilla extract<br />
1 cup (240 ml) (5 oz) (140gm) all-purpose (plain) flour (sifted)</div>
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<strong>For three milks syrup</strong><br />
1 can (14 oz) (400 gm) sweetened condensed milk<br />
1 can (12 oz) (340 gm) evaporated milk<br />
1 cup (240 ml) heavy cream (about 35% fat) or 1 cup of half & half or 1 cup milk<br />
1 cinnamon stick<br />
2 teaspoons (10 ml) rum (or other flavoring)</div>
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<strong>Topping and filling</strong><br />
2 cups (500 ml) of whipping cream (about 30% fat)<br />
½ cup (120 ml) (4 oz) (125 gm) sugar<br />
Canned or fresh fruit (to fill and decorate the cake)</div>
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<strong><em>Directions For the Sponge Cake:</em></strong></div>
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<li style="margin: 0px; padding: 0px;">Preheat oven to moderate 180°C/350°F/gas mark 4. Prepare a square 9”x9” (23cmx23 cm) pan or 9” (23 cm) round cake pan</li>
<li style="margin: 0px; padding: 0px;">Separate the egg whites from the yolks.</li>
<li style="margin: 0px; padding: 0px;">Beat the egg whites on medium speed, 3 - 5 minutes.</li>
<li style="margin: 0px; padding: 0px;">When soft peaks form slowly add the sugar in small batches.</li>
<li style="margin: 0px; padding: 0px;">Whip until stiff peaks form about 5 minutes. Set aside.</li>
<li style="margin: 0px; padding: 0px;">In a medium bowl beat egg yolks at medium-high speed for about 5 to 6 minutes, or until the egg yolks become pale colored, creamy and puffy. Stir in vanilla.</li>
<li style="margin: 0px; padding: 0px;">Pour the egg yolks over the egg whites, gently fold until just combined trying not to lose any volume from the mixture.</li>
<li style="margin: 0px; padding: 0px;">Fold in the flour little by little in the form of rain. Mix until just combined (over-beating will result in a denser, flatter cake).</li>
<li style="margin: 0px; padding: 0px;">Pour the batter into the prepared 9”x9” (23cmx23 cm) square cake pan or 9” (23 cm) round cake pan.</li>
<li style="margin: 0px; padding: 0px;">Bake in the preheated moderate oven for 25 minutes or until the toothpick comes out clean</li>
<li style="margin: 0px; padding: 0px;">Let it cool</li>
<li style="margin: 0px; padding: 0px;">Once cool, split the cake in half, flip the top of the cake and place it on a base. Poke using a fork holes all over the cake to better absorb the three milk soaking liquid.</li>
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<strong><em>Three milks syrup</em></strong></div>
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<li style="margin: 0px; padding: 0px;">In a saucepan add the sweetened condensed milk, evaporated milk, heavy cream and cinnamon stick, bring to a boil, reduce the heat and continue boiling for 5 minutes. Remove it and let it cool.</li>
<li style="margin: 0px; padding: 0px;">Once it is cool, add the rum or any other flavoring you are using</li>
<li style="margin: 0px; padding: 0px;">Gradually brush all the milk soaking liquid into all sides of the cake (including the cut surfaces) until all absorbed. Best to rest the cake in the fridge overnight to complete the soaking process.</li>
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<strong><em>Topping</em></strong></div>
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<li style="margin: 0px; padding: 0px;">Whip the cream, when soft peaks form add the sugar little by little, continue whipping until stiff peaks form about 2 mins.</li>
</ol>
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<strong><em>Decoration</em></strong></div>
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<li style="margin: 0px; padding: 0px;">Layer some whipped cream on the bottom layer and cover with canned or fresh fruit and decorate the top layer with whipped cream and the fresh or canned fruit. [I used the whipped cream and some cherry gelly for the filling and topping]</li>
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<strong style="background-color: white; color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14.953125px;"><em>Storage & Freezing Instructions/Tips:</em></strong><br />
<span style="background-color: white; color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14.953125px;">It is better when the cake has had time to mellow in the refrigerator at least one hour but best if refrigerated overnight. Storage will keep in the refrigerator for 2-3 days if well-covered.</span></div>
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A bit of humor<br />
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The cow from where it comes the three milk cake</div>
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via <a href="http://www.pinterest.com/pin/542120873865099646/" target="_blank">Pinterest</a></div>
<br />Detalhe a Detalhehttp://www.blogger.com/profile/13291893085759449581noreply@blogger.com2