tag:blogger.com,1999:blog-47498210714402669942024-03-14T00:52:49.756+00:00Maria Nabiça by Ondina MariaOndina Mariahttp://www.blogger.com/profile/07844367497014071099noreply@blogger.comBlogger66125tag:blogger.com,1999:blog-4749821071440266994.post-2249627663829517412018-02-28T12:46:00.000+00:002018-02-28T17:38:26.223+00:00Pão de centeio | Rye bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Whole rye bread - iPhone 6 @ http://instagram.com/ondina_maria/</td></tr>
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Apesar de uma boa parte das receitas do blogue ser sem gluten, nesta casa apenas há uma pessoa celíaca (e aviso já que não sou eu!!!). Portanto, da minha parte há um esforço para consumir alimentos com gluten, dado que não lhe sou alérgica e porque acredito piamente que a alimentação deve ser o mais diversificada e flexível que nos for possível. Ou seja, não sou vegetariana mas também não consumo muita carne nem muito peixe, porque de facto há tantos alimentos à disposição que seria muito limitante reduzir-me a meia dúzia de opções. </div>
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Está mais do que documentado que o problema das alterações climáticas poderia ser controlado caso a humanidade estivesse disposta a mudar o paradigma da alimentação e reduzir largamente o consumo de proteína animal. Não temos todos que ser vegetarianos ou vegans, mas temos sim por obrigação fazer com que a nossa ocupação do ecossistema seja o mais sustentável possível e isso implica mudar os nossos hábitos de vida: consumir menos proteína animal e mais produtos de origem vegetal, de preferência o mais local possível, utilizar mais os transportes públicos, aplicar a política dos 5 R's no nosso dia-a-dia (Reduzir, Reutilizar, Recuperar, Renovar e Reciclar), reduzir o consumo de plástico (cujo impacto no meio ambiente e em particular nos oceanos está a ser dramático), optar pelas energias renováveis, etc... Particularmente no caso de Portugal, e do período de seca que estamos a atravessar, temos que ter consciência que isto não é passageiro e que o governo não vai fazer chover nem vai poder dar subsídios a todos os que sofrem as consequências deste flagelo. Temos sim por obrigação, como país e sociedade, começar a alterar a forma como tomamos as coisas por adquiridas: a água vai continuar a escassear e é preciso aplicar diferentes políticas de agricultura (evitar monoculturas e regadio intensivo) e pecuária (evitar a produção em larga escala e francamente desumana de animais), bem como utilizar este recurso de forma mais consciente.</div>
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E tudo isto para vos dizer que, cá em casa somos inclusivos e na maioria das vezes a fornada é dupla: para além do pão sem gluten sai um pão com gluten, como é o caso deste de centeio.</div>
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<b>Pão de centeio</b></div>
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300g água</div>
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1 c.chá mel</div>
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25g fermento fresco</div>
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1 c.chá sal fino</div>
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500g farinha integral de centeio</div>
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No copo da Bimby colocar a água com o mel e o fermento e misturar 2mins / 40º C / vel. 2. </div>
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Adicionar 250g de farinha com o sal e misturar 10s / vel. 6. </div>
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Juntar a restante farinha e amassar 3mins / vel. espiga. </div>
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Retirar para uma superfície untada com azeite e, com as mãos também untadas com azeite, formar uma bola (pode dar o formato que quiser). </div>
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Deixar a levedar num local morno e sem correntes de ar até duplicar de volume (agora no inverno pode demorar cerca de 3h - muitas vezes deixo a levedar overnight dentro do microondas). </div>
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Levar a cozer a 220º C durante cerca de 30 mins. </div>
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Retirar e deixar arrefecer numa rede.</div>
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Notas: antes de cozer o pão colocar um tabuleiro ao pre-aquecer o forno e assim que o pão entra bastar colocar água no tabuleiro, para criar uma atmosfera húmida e dar ao pão aquela crosta crocante. No final, para ver se o pão já está cozido, basta virá-lo ao contrário e bater no fundo: se o som for oco o pão está pronto para sair.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilc1rtsRNRHCEXmt0bO-Wh5xaw0nEWuPr0nvAzyoo_BM7j_6eBeVGhyvxld5hmodQOEKjK1UH0tfGl75TDeST0JtsJpflLfY2hIbK6cd6PhfaiVLJAQwYVQHB9zBYZRGt7xAfABHlbfl3l/s1600/WHO_ClimateChange.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilc1rtsRNRHCEXmt0bO-Wh5xaw0nEWuPr0nvAzyoo_BM7j_6eBeVGhyvxld5hmodQOEKjK1UH0tfGl75TDeST0JtsJpflLfY2hIbK6cd6PhfaiVLJAQwYVQHB9zBYZRGt7xAfABHlbfl3l/s640/WHO_ClimateChange.jpg" width="640" /></a></div>
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<i>Even though a fair number of the blog recipes is gluten free, in this house there's only one coeliac (and it ain't me!!!). So, I do make an effort to eat food with gluten, since I'm not allergic to it and because I firmly believe that we should eat in the most diversified and flexible way we possibly can. I mean, I'm not vegetarian nor vegan, though I tend to cut on the meat and fish but simply because there are so many other delicious options that would be very limitative to reduce myself to a few options.</i></div>
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<i>It is more then documented that the climate change problem could be controlled if humankind would be willing to change the food paradigma and largely reduce the intake of animal protein. We don't all have to become vegans but it is our responsibility to make our occupation of the ecosystem the more sustainable we possibly can and that implies changing the way we live: eat less animal products and eat more vegetables, the more local the better, use more public transportation, follow the 5R policy (Reduce, Reuse, Recover, Renew and Recycle), reduce the plastic use (its impact in the environment, and specially on the oceans, is dramatic), chose renewable sources of energy over coal, etc... Particularly in the Portuguese case, with the drought period we are crossing, we have to realize that it's not going to go away (it'll get worse!), the government cannot make rain nor will be able to give money to all who suffer from this plague. We have to take action, as country and society, and start changing the way we take things for granted: the water will continue to run short and we need different and sustainable policies for agriculture (leave the monoculture and intensive irrigation) and cattle raising (avoid the massive and heartless production of animals), as well as using this resource more conscientiously.</i></div>
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<i>And all of this to let you know that around here we are inclusive and most of the times we not only have gluten free bread but we also have bread with gluten, as it is the case for this whole rye bread!</i></div>
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<i><b>Whole rye bread</b></i></div>
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<i>300g water</i></div>
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<i>1 tsp honey</i></div>
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<i>25g fresh yeast</i></div>
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<i>1 tsp salt</i></div>
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<i>500g whole rye flour</i></div>
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<i>On the Thermomix bowl, place the water with the honey and yeast and mix for 2mins / 40º C / vel. 2. </i></div>
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<i>Add 250g of the flour with the salt and mix 10s / vel. 6. </i></div>
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<i>Add the remaining flour and knead for 3mins / vel. wheat. </i></div>
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<i>Remove into a greased surface and shape a ball with greased hands (you can shape it as you prefer).</i></div>
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<i>Leave to proof in a warm and draft free place until is has doubled in size (during winter this might take about 3h - I normally leave mine overnight inside the microwave).</i></div>
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<i>Bake for about 30mins at 220º C.</i></div>
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<i>Leave to cool on a wire.</i></div>
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<i>Notes: When baking bread I place a baking tray while pre-heating the oven and when the bread goes in I pour water on the tray, so it creates a moist atmosphere that gives the bread a crusty outside. To check if the bread is ready, turn it upside down and tap on it: if it sounds hollow, the bread is baked.</i></div>
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Ondina Mariahttp://www.blogger.com/profile/07844367497014071099noreply@blogger.com0tag:blogger.com,1999:blog-4749821071440266994.post-30272481978664086272018-02-03T15:36:00.000+00:002018-02-03T15:36:13.225+00:00A culpa é dos figos! | Blame it on the figs!<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Gluten-free Pancakes with figs, roquefort, honey and pistachios - iPhone 6 @ http://instagram.com/ondina_maria/</td></tr>
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<u>Aviso à navegação</u>: esta receita ficou esquecida desde o final do verão... E como que a modos de animar a malta, aqui fica a lembrança de que o tempo dos figos vai voltar!!! Nos entretantos, podem sempre aproveitar os figos secos :p<br />
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Estamos na altura do ano em que os figos são reis. E, claro, tendo eu uns lá por casa assim a olharem para mim, já fiz de tudo um pouco com eles: saladas, gelado, <a href="https://maria-nabica.blogspot.pt/2016/11/creme-de-figos-e-mascarpone-figs-and.html">creme de mascarpone com vinho do porto</a>, creme de chia, etc. e por aí fora. E é ir aproveitando, porque enquanto piscamos os olhos, lá se foi a época dos figos! No passado fim de semana acordei a sonhar com panquecas, figos e roquefort (sim, é mesmo muito frequente sonhar com comida) pelo que saltei da cama e, debaixo de um calor intenso lá fui preparar a minha receita-base de panquecas sem glúten e fiquei agarrada à mini-frigideira até que a massa terminasse. E deu nisto!</div>
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<b>Panquecas com figos, roquefort, mel e pistácios</b></div>
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1 dose de <a href="http://maria-nabica.blogspot.pt/2017/04/fofas-e-crocantes-fluffy-and-crunchy.html">panquecas sem glúten</a></div>
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Figos</div>
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150g de queijo roquefot</div>
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Mel a gosto</div>
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Pistácios triturados</div>
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Depois de feitas as panquecas, barrar cada uma com o roquefort, adicionar os figos em quartos, regar com mel e salpicar com os pistácios, empilhando no máximo 3 panquecas. </div>
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Mais fácil e delicioso, impossível!<br />
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<i><u>Dear readers</u>: just a quick notice to let you know this recipe was forgotten unpublished since the end of summer. On that note, please be reminded that the fig season will be back!!! Meanwhile, you can always enjoy the dried figs :p</i><br />
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<i>It's that time of the year when figs are kings. And, obviously, I had figs at home staring at me so I cooked almost everything with them: salads, ice-cream, <a href="https://maria-nabica.blogspot.pt/2016/11/creme-de-figos-e-mascarpone-figs-and.html">mascarpone cream with Port</a>, chia pudding, and so on. We better enjoy for fig season disappears in the blink of an eye! Last weekend I woke up from dreaming with pancakes, figs and roquefort (yes, I dream with food very frequently) so I jumped out of bed and under a scorching heat I prepared my gluten-free pancake recipe and stood by the mini frying pan until all the batter was done. And this is the result!</i></div>
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<i><b>Pancakes with figs, roquefort, honey and pistachios</b></i></div>
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<i>1 batch of <a href="http://maria-nabica.blogspot.pt/2017/04/fofas-e-crocantes-fluffy-and-crunchy.html">gluten-free pancakes</a></i></div>
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<i>Figs</i></div>
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<i>150g of roquefort cheese</i></div>
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<i>Honey to taste</i></div>
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<i>Chopped pistachios</i></div>
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<i>After cooking frying the pancakes, smear them with the roquefort, top with the quartered figs, drizzle with honey and sprinkle with the pistachios. Stack 3 pancakes and enjoy.</i></div>
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<i>Easier and more delicious would be impossible!</i></div>
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Ondina Mariahttp://www.blogger.com/profile/07844367497014071099noreply@blogger.com0tag:blogger.com,1999:blog-4749821071440266994.post-3929483588890724792018-01-15T12:47:00.001+00:002018-01-16T13:54:59.679+00:00Bebida de arroz com especiarias para recuperar | Rice drink with spices for recovery<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Golden Milk - iPhone 6 @ http://instagram.com/ondina_maria/</td></tr>
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O último mês não tem sido fácil. A gripe atacou e fez estragos. Muitos. Agora que o período de convalescença parece ter chegado para ficar, resolvi recorrer a uma mistura de especiarias para dar uma mãozinha. Não sou de todo fã de bebidas com especiarias. Não gosto de chai lattes e afins, chá chai e outros que tais. Não sou. Mas depois desta gripe do horror resolvi experimentar <a href="https://www.mynewroots.org/site/2017/12/big-batch-golden-milk/">a receita da Sarah B</a>. que, imaginem só, foi publicada mesmo quando eu estava a precisar (o universo conspira a meu favor, como sempre!). E gostei bastante. Tanto que tenho usado todos os dias ao pequeno-almoço (no leite ou nas papas de cereais). E agora estou assim mesmo à espera de ver que vou ficar hiper-mega-vitaminada para o resto do ano :D</div>
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<b>Bebida de arroz</b></div>
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50g arroz integral</div>
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1500g água</div>
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Colocar o arroz no copo da Bimby e pulverizar 1min na velocidade 10. Adicionar a água e cozinhar durante 20mins a 90º C na velocidade 3. Para finalizar, programar 1min30s e aumentar progressivamente a velocidade até 7. </div>
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Guardar em frascos de vidro, no frigorifico, até 5 dias.</div>
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Esta bebida é óptima porque não precisa de ser coada (e já todos sabemos como eu sou a rainha da preguiça!!!). Se achar que está espesso, basta adicionar mais água.</div>
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Nota: também se pode utilizar farinha de arroz e fazer tudo num tacho. No final, é só passar com a varinha-mágica.</div>
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<b>Mistura de especiarias para Leite Dourado</b></div>
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(retirado de <a href="https://www.mynewroots.org/site/2017/12/big-batch-golden-milk/">My New Roots</a>)</div>
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100g curcuma em pó</div>
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35g gengibre em pó</div>
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18g canela em pó</div>
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10g pimenta preta em pó</div>
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10g cardamomo em pó</div>
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10g cravinho em pó</div>
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10g noz moscada em pó</div>
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10g anis em pó</div>
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10g coentros em pó</div>
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Numa taça, misturar todas as especiarias. Transferir para frascos de vidro pequenos (para ir utilizando um de cada vez) durante 6 meses.</div>
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<b>Leite Dourado</b></div>
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(retirado de <a href="https://www.mynewroots.org/site/2017/12/big-batch-golden-milk/">My New Roots</a>)</div>
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1/2 c.sopa da mistura de especiarias para Leite Dourado</div>
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300ml bebida de arroz</div>
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1 c.chá óleo de coco</div>
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1 c.chá mel</div>
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Aquecer o leite no microondas na potência máxima durante 1min20s. Adicionar a mistura das especiarias, o óleo de coco e o mel, misturando bem.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk8dtztfBzuKCzafXG4_IifvfUZxCrukYVwpmC5ni8k5QNAE4fCoFy-1yjiRQ8TDUlvJkk2LR_sgmVrL13IfcUKn1VEY3ogwYlV0EV3TkejzJwQ1JpbsWq3Pji2upzNfApzX1kvtwlBPtU/s1600/IMG_3284.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk8dtztfBzuKCzafXG4_IifvfUZxCrukYVwpmC5ni8k5QNAE4fCoFy-1yjiRQ8TDUlvJkk2LR_sgmVrL13IfcUKn1VEY3ogwYlV0EV3TkejzJwQ1JpbsWq3Pji2upzNfApzX1kvtwlBPtU/s640/IMG_3284.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Golden Milk - iPhone 6 @ http://instagram.com/ondina_maria/</td></tr>
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<i>The last month has not been easy. The flu came for a visit and made a complete mess. But recovery seems to have finally arrived and I have decided to give a little help by enjoying a spice blend. This comes from some one who does not like spiced drinks. No chai lattes, no chai tea, no nothing. But, with this demoniac flu I decided to give it a go at the <a href="https://www.mynewroots.org/site/2017/12/big-batch-golden-milk/">Golden Milk Spice Blend from Sara B.</a> which was published (guess when???) exactly when I needed it! (The universe always conspiring in my favor!). And I quite liked it! So much that I´ve been sprinkling it on my milk and on my porridge every morning. And now I'm just patiently waiting to check that I'll be super-mega-boosted for the rest of the year :D</i></div>
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<i><b>Rice drink</b></i></div>
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<i><br /></i></div>
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<i>50g whole rice</i></div>
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<i>1500g water</i></div>
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<i><br /></i></div>
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<i>Place the rice in the Thermomix bowl and pulverize 1min on speed 10. Add the water and cook for 20mins at 90º C on speed 3. Finally , set 1min30s and progresssively raise the speed until 7.</i></div>
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<i>Transfer to glass jars and keep in the fridge up to 5 days.</i></div>
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<i>This drink is perfect because you don't need to milk it (we all know how lazy I am!!!). If too thick, just add more water.</i></div>
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<i>Note: you can use rice flour instead and make the drink in a saucepan. In the end just use the hand immersion blender to mix.</i></div>
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<i><br /></i></div>
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<i><b>Golden Milk Spice Blend</b></i></div>
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<i>(from <a href="https://www.mynewroots.org/site/2017/12/big-batch-golden-milk/">My New Roots</a>)</i></div>
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<i><br /></i></div>
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<i>100g ground turmeric</i></div>
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<i>35g ground ginger</i></div>
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<i>18g ground cinnamon</i></div>
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<i>10g ground black pepper</i></div>
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<i>10g ground cardamom</i></div>
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<i>10g ground cloves</i></div>
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<i>10g ground nutmeg</i></div>
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<i>10g ground star anise</i></div>
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<i>10g ground coriander</i></div>
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<i><br /></i></div>
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<i>Combine all spices in a large bowl. Stir well, then transfer to a large jar or several smaller ones, and seal with an airtight lid. Keeps for up to 6 months.</i></div>
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<i><br /></i></div>
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<i><b>Golden Milk</b></i></div>
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<i>(from <a href="https://www.mynewroots.org/site/2017/12/big-batch-golden-milk/">My New Roots</a>)</i></div>
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<i><br /></i></div>
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<i>1/2 tbsp golden milk spice blend</i></div>
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<i>300ml rice drink</i></div>
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<i>1 tsp coconut oil</i></div>
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<i>1 tsp honey</i></div>
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<i><br /></i></div>
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<i>Heat the drink in the microwave for 1min20s on the maximum potency. Whisk in golden milk spice blend until smooth and stir in coconut oil and honey.</i></div>
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Ondina Mariahttp://www.blogger.com/profile/07844367497014071099noreply@blogger.com2tag:blogger.com,1999:blog-4749821071440266994.post-79606828929691624422017-08-16T09:53:00.002+01:002017-08-16T09:53:37.181+01:00Sobremesa para o pequeno-almoço | Dessert for breakfast<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfneVKzFB74W5tp-w5pQzZwi56jPJe1HzZbZM_HBUyxEH4AF2rZMtCcY6_FecDOqNSdL15BkIwhlLZCLxWrtaJ95iFwvZ5llX3JlVKe9HwAB-8ym556mg_BACBLaziMS1Edo966Rtnaui-/s1600/IMG_2824.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1281" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfneVKzFB74W5tp-w5pQzZwi56jPJe1HzZbZM_HBUyxEH4AF2rZMtCcY6_FecDOqNSdL15BkIwhlLZCLxWrtaJ95iFwvZ5llX3JlVKe9HwAB-8ym556mg_BACBLaziMS1Edo966Rtnaui-/s640/IMG_2824.JPG" width="512" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Banana, vanilla, chocolate & strawberries - iPhone 6 @ http://instagram.com/ondina_maria/</td></tr>
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(<i>scroll down for English</i>)</div>
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Está calor e é mês de férias, mas não para mim. Desde sempre que acho que Agosto sem dúvida o melhor mês para trabalhar e prefiro aproveitar os meus dias de férias em alturas do ano mais sossegadas e com preços mais simpáticos. Claro que em Agosto também sou acometida de uma preguiça monumental, mas ainda assim tento não descurar as minhas refeições. E a opção que trago hoje tanto pode ser um belo pequeno-almoço como servir para terminar uma refeição.</div>
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<b>Banana, baunilha chocolate e morangos</b></div>
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<br /></div>
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1L leite soja com sabor a baunilha</div>
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150g arroz carolino</div>
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1 pitada sal</div>
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100g chocolate negro 70%</div>
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5 bananas maduras</div>
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Morangos</div>
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Crocante de amendoim</div>
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<br /></div>
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No copo da Bimby colocar o leite, o arroz e o sal e programar 50mins a 90º C na velocidade colher-inversa. Retirar para uma taça e reservar.</div>
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Entretanto, derreter o chocolate numa taça no microondas durante 1min na potência máxima. Retirar e mexer bem. Noutra taça, esmagar bem as bananas e ir misturando, colher a colher, o chocolate derretido.</div>
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Para servir, distribuir o creme de arroz por copos ou taças transparentes, cobrir com o creme de chocolate e banana, terminar com morangos e polvilhar com crocante de amendoim.</div>
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***</div>
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<i>The weather is warm and it's the holidays month but not for me. Since I can remember that I consider August is the best month to be at work and prefer to take my days off in a quieter time of the year with reasonable prices. Of course that during August I do feel lazy but even though I try to keep my meals as balanced as possible. And the option I present today could either be served at breakfast or as a dessert. Or both!</i></div>
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<i><b>Banana, vanilla, chocolate and strawberries</b></i></div>
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<i><br /></i></div>
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<i>1L soy milk with vanilla flavor</i></div>
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<i>150g arborio rice</i></div>
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<i>1 pinch salt</i></div>
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<i>100g dark chocolate 70%</i></div>
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<i>5 ripe bananas</i></div>
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<i>Strawberries</i></div>
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<i>Peanut crunch</i></div>
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<i><br /></i></div>
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<i>On the Thermomix bowl place the milk, rice and salt e cook for 50mins at 90º C on the reverse-spoon speed. Remove to a bowl and keep aside.</i></div>
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<i>Meanwhile, melt the chocolate by putting it in a bowl for 1min on the microwave on the maximum potency. Remove and mix thoroughly. In another bowl, mash the bananas and mix, spoon by spoon, the melted chocolate.</i></div>
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<i>To serve, distribute the rice cream in the bottom of glasses, cover with the banana-chocolate cream, top with chopped strawberries and sprinkle with peanut crunch.</i></div>
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<i><br /></i></div>
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Ondina Mariahttp://www.blogger.com/profile/07844367497014071099noreply@blogger.com2tag:blogger.com,1999:blog-4749821071440266994.post-41438432970026825812017-07-31T12:06:00.001+01:002017-07-31T12:06:35.993+01:00Massa, pesto e tomates | Pasta, pesto & tomatoes<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7OffZTJ6-YNhJJ7PynYZB8db3T7-Md6ztaapyCWi-6LemW457cegA8IF60c12LfpWCRZCczG9bmhUpr8hslpUAu6hFEHR7DQxW4-6MqvWLtTX4ELlOkO5kwZoCjVEJfUZbT1vL3H6Drf9/s1600/IMG_2819.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7OffZTJ6-YNhJJ7PynYZB8db3T7-Md6ztaapyCWi-6LemW457cegA8IF60c12LfpWCRZCczG9bmhUpr8hslpUAu6hFEHR7DQxW4-6MqvWLtTX4ELlOkO5kwZoCjVEJfUZbT1vL3H6Drf9/s640/IMG_2819.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pasta, pesto & tomatoes - iPhone 6 @ http://instagram.com/ondina_maria/</td></tr>
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(<i>scroll down for English</i>)</div>
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Por cá uma boa parte das férias já se foi (daí a ausência!) e o trabalho consome o cérebro e o corpo como se fosse quase um incêndio. Resta o yoga para ajudar a descontrair e a relaxar, assim como os fins de semana de absoluta preguiça, esticada na espreguiçadeira e debaixo do guarda-sol da varanda. Sair ao final do dia para espairecer na praia e na esplanada, jantar com a família e os amigos e assim se recuperam as energias para mais uma semana de trabalho. Ah, e as refeições super simples e descomplicadas, com aquilo que já está no frigorifico ou que vem da mercearia na esquina. Porque mesmo quem gosta de cozinhar também precisa de uma folgazinha!</div>
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<b>Massa, pesto e tomates</b></div>
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<u>Pesto</u></div>
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300g folhas de manjericão</div>
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1 dente de alho</div>
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1 mão cheia de avelãs</div>
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1 limão (sumo)</div>
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125g de queijo cheddar</div>
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Sal</div>
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Pimenta moída na hora</div>
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Azeite qb</div>
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Colocar todos os ingredientes do pesto e 50ml de azeite num processador e misturar até obter uma pasta. Se for necessário, acrescentar mais azeite até obter a consistência desejada (prefiro o pesto bem espesso e com pouco azeite).</div>
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500g massa (lírios)</div>
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500g tomate cereja (mistura de vermelhos e negros)</div>
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Pesto a gosto</div>
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Creme balsâmico</div>
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Flor de sal</div>
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Pimenta moída na hora</div>
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Cozer a massa em água abundante com sal, até estar al dente. Escorrer, reservando uma chávena da água de cozedura. Misturar o pesto na massa e ir deitando, colher a colher, a água reservada até que a massa esteja totalmente envolvida pelo pesto que, com a ajuda de alguma (pouca!) água fica um molho cremoso.</div>
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Adicionar parte dos tomates em quartos e envolver.</div>
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Para servir, colocar a massa no prato, adicionar mais tomates, regar com um pouco de creme balsâmico e temperar com a flor de sal e a pimenta. Comer quente ou frio!</div>
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***</div>
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<i>Around here a good part of the holidays has gone by (hence my absence!) and work is consuming my brain and my body has is it was a fire. At least yoga helps to relax, as well as the lazy weekends, spent lying on the beach chair under the parasol in the balcony. Going out at the end of the day, for the beach of to a nice terrace, dinner with family and friends and that's how I've been managing to recover for the working weeks. Ah, and the simple easy meals, with what's left in the fridge or what is found at my grocery, also help. Because even people o love to cook do need a little break from it!</i></div>
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<i><br /></i></div>
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<i><b>Pasta, pesto & tomatoes</b></i></div>
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<i><br /></i></div>
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<i><u>Pesto</u></i></div>
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<i><br /></i></div>
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<i>300g basil leaves</i></div>
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<i>1 garlic clove</i></div>
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<i>1 handful of hazelnuts</i></div>
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<i>1 lemon (juice)</i></div>
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<i>125g cheddar cheese</i></div>
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<i>Salt</i></div>
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<i>Freshly ground pepper</i></div>
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<i>Evoo to taste</i></div>
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<i><br /></i></div>
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<i>Place all the pesto ingredients with 50ml evoo in a food processor and whizz until it becomes a paste. If, necessary, add more eve until you have the desired consistency (I prefer a thick and less greasy pesto).</i></div>
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<i><br /></i></div>
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<i>500g pasta (lilies)</i></div>
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<i>500g cherry tomatoes (red and black)</i></div>
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<i>Pesto to taste</i></div>
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<i>Balsamic glaze</i></div>
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<i>Fleur de sell</i></div>
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<i>Freshly ground pepper</i></div>
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<i><br /></i></div>
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<i>Boil the pasta in abundant water with salt, until it's al dente. Drain, keeping a cup of the cooking water. Mix the pesto in the pasta, adding one spoonful of the reserved water at a time, until the pasta is fully coated by the now creamy pesto.</i></div>
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<i>Add the quartered tomatoes and mix. </i></div>
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<i>To serve, put a few spoonfuls of pasta on the plate and cover with more quartered tomatoes. Drizzle with the balsamic glazed and sprinkle with the flour de sell and the freshly ground pepper. Enjoy warm or cold!</i></div>
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Ondina Mariahttp://www.blogger.com/profile/07844367497014071099noreply@blogger.com0tag:blogger.com,1999:blog-4749821071440266994.post-70398604462734047642017-05-19T10:22:00.000+01:002017-05-19T10:22:21.541+01:00Chia para todos | Chia for all<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOhyED9LG0EaXCh5RWGuHpn9DSMJipkki2cbtk6lSO1bt_Arx08rtxsDNxUolAo_4OKPYLtazFsf7Oe49676WoqkfznXBZDH_8-s08TKsqzMv76EfUNtgrTGYUE8Eh-fQgDKhbmB-73KgK/s1600/IMG_2671.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOhyED9LG0EaXCh5RWGuHpn9DSMJipkki2cbtk6lSO1bt_Arx08rtxsDNxUolAo_4OKPYLtazFsf7Oe49676WoqkfznXBZDH_8-s08TKsqzMv76EfUNtgrTGYUE8Eh-fQgDKhbmB-73KgK/s640/IMG_2671.JPG" width="512" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chia pudding with fruit - iPhone 6 @ http://instagram.com/ondina_maria/</td></tr>
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(<i>scroll down for English)</i></div>
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Agora que o calor começa a despontar é tempo de deixar para trás os pequenos-almoços quentes e passar para opções mais frescas. São os batidos, os muesli bircher, os iogurtes com granola e fruta, os cremes de chia. E como os últimos são sempre os primeiros, é precisamente por eles que começamos! E pensem nos sabores que hoje trago como uma mera sugestão, pois na verdade as combinações possíveis são inúmeras (quem estudou estatística sabe bem do que estou a falar!). E para que a refeição seja sempre equilibrada não se esqueçam de que a base de creme de chia deve ser sempre acompanhada por fruta fresca e frutos secos.</div>
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<b>Creme de chia com fruta</b></div>
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6 c.sopa chia</div>
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500ml leite à escolha</div>
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1/2 c.chá pasta baunilha</div>
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Coulis de frutos vermelhos</div>
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Manteiga de amendoim</div>
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Framboesas</div>
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Pepitas de chocolate negro</div>
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Crocante de amendoim</div>
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Num frasco de 1L misturar a chia com o leite e a pasta de baunilha. Levar ao frigorífico overnight (mexer ao fim de 15mins, deixar durante a noite e voltar a mexer antes de servir).</div>
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Para fazer o coulis, num tacho desfazer os frutos com a varinha mágica, cozinhar em lume médio durante 15mins e no final, depois de retirar do lume, juntar mel a gosto. Verter para frascos esterilizados e, depois de abertos, manter no frigorifico.</div>
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Dividir o creme de chia por 4 taças, cobrir com o coulis e a manteiga, enfeitar com as framboesas e polvilhar com as pepitas e o crocante.</div>
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Nota: creme de chia é a receita "Chia to share" do livro "<a href="http://www.greenkitchenstories.com/our-books/">Green Kitchen at Home</a>".</div>
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***</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBZEX9nlChyyPhMB8XsqKeIafT5kE-GugkU3gKs4czKo3fKKitqoFgJMWGFXh7lkzcJuu1IGjWBVygJ9M3ZCE-u16toDjGtXP8PPTCX2CiWtinuAnzRy0L5xspPvSERMX0AWhAIxleGgj_/s1600/IMG_2681.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBZEX9nlChyyPhMB8XsqKeIafT5kE-GugkU3gKs4czKo3fKKitqoFgJMWGFXh7lkzcJuu1IGjWBVygJ9M3ZCE-u16toDjGtXP8PPTCX2CiWtinuAnzRy0L5xspPvSERMX0AWhAIxleGgj_/s640/IMG_2681.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chia pudding with fruit - iPhone 6 @ http://instagram.com/ondina_maria/</td></tr>
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<i>Now the weather is a bit better, it's time to leave behind the warm and hearty breakfasts and move on to something fresh. I'm thinking smoothies, bircher muesli, yogurt with granola, chia pudding. Since the last are not the least, that's exactly where we begin! And think about today's flavors as mere suggestions, for in fact the combos are unlimited (those who studied statistics know what I'm talking about!). For the meal to be balanced, have the chia pudding with fresh fruit and nuts.</i></div>
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<i><b>Chia pudding with fruit</b></i></div>
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<i>6 tbsp chia</i></div>
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<i>500ml milk of choice</i></div>
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<i>1/2 tsp vanilla paste</i></div>
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<i>Berries coulis</i></div>
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<i>Peanut butter</i></div>
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<i>Raspberries</i></div>
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<i>Dark chocolate chips</i></div>
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<i>Peanut crunch</i></div>
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<i><br /></i></div>
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<i>In a 1L airtight glass, mix the chiawith the milk and the vanilla paste. Leave overnight in the fridge (stir after the first 15mins, and then stir again before serving).</i></div>
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<i>For the coulis, put the berries in a saucepan, mash with a hand immersion blender, cook for 15mins in a medium heat and add honey to taste right at the end, after removing from the stove. Pour into sterilized flasks that should be kept in the fridge after being opened.</i></div>
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<i>Distribute the pudding over 4 bowl, add the butter and the coulis, top with the raspberries and sprinkle with the chips and the crunch.</i></div>
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<i><br /></i></div>
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<i>Note: the chia pudding recipe is the "Chia to share" from the book "<a href="http://www.greenkitchenstories.com/our-books/">Green Kitchen at Home</a>".</i></div>
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Ondina Mariahttp://www.blogger.com/profile/07844367497014071099noreply@blogger.com0tag:blogger.com,1999:blog-4749821071440266994.post-37403166495052110542017-04-28T10:12:00.004+01:002017-04-28T10:18:51.656+01:00Fofas e crocantes | Fluffy and crunchy<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVUjCNXlA2zpnD9jXS98OfP_3FPFvlkljpIaXFFQkbsa_zFkskv9IdRadZSO3wNeZHYUID1CBlTNMPexwTxzpZlARsQg0YReLhwIde574wEX2DuZoWua0QeoKxUcQ1g-P6pawUMciVRmzV/s1600/IMG_2615.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVUjCNXlA2zpnD9jXS98OfP_3FPFvlkljpIaXFFQkbsa_zFkskv9IdRadZSO3wNeZHYUID1CBlTNMPexwTxzpZlARsQg0YReLhwIde574wEX2DuZoWua0QeoKxUcQ1g-P6pawUMciVRmzV/s640/IMG_2615.JPG" width="512" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gluten-free Pancakes - iPhone 6 @ http://instagram.com/ondina_maria/</td></tr>
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Pois bem... de volta às panquecas. São um clássico dos pequenos-almoços tardios de fim de semana e quando feitas são para todos, que é como quem diz, sem glúten!</div>
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Podem ser acompanhadas com tudo aquilo que quisermos, podem fazer uma versão salgada, etc. Para mim são perfeitas assim, simples, até porque se bastam a si próprias de tão fofas e crocantes que são :D</div>
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<b>Panquecas (sem glúten)</b></div>
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250g amido milho</div>
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2 c.sopa linhaça moída</div>
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2+1/2 c.chá fermento em pó sem glúten</div>
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80g açúcar de coco</div>
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2 ovos</div>
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375ml leite magro</div>
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70g manteiga derretida</div>
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Colocar todos os ingredientes líquidos no copo do liquidificador e misturar bem. Adicionar os ingredientes secos e incorporar completamente. Reservar a massa durante cerca de 20-30mins. </div>
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Numa frigideira anti-aderente, em lume médio alto, deitar porções da massa e cozinhar até que a superfície esteja semi-sólida e repleta de bolhinhas (cerca de 2 a 3mins). Virar as panquecas e terminar de cozinhar (cerca de mais 1min). Esta receita dá para 16 panquecas.</div>
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***</div>
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<i>Well, well... back to pancakes. They are a staple from the lazy late weekend brunches and are for all, which basically means gluten-free!</i><br />
<i>The toppings are to our liking, a savory version is easy to prepare, ando so on. But for me they are perfect just like this, simple and on their own, as they are crunchy on the outside and fluffy on the inside</i><i> :D</i></div>
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<i><b>Pancakes (gluten-free)</b></i></div>
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<i><br /></i></div>
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<i>250g cornstarch</i></div>
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<i>2 tbsp flaxmeal</i></div>
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<i>2+1/2 tsp gluten-free baking powder</i></div>
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<i>80g coconut sugar</i></div>
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<i>2 eggs</i></div>
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<i>375ml skimmed milk</i></div>
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<i>70g melted butter</i></div>
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<i><br /></i></div>
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<i>Place all the liquid ingredients into a liquifier and blitz. Add the dry ingredients and blitz again. Keep the batter aside for around 20-30mins. </i></div>
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<i>On a non-stick frying pan, in a medium-high heat, pour portions of batter and cook until the upper side is nearly solid and bubbly (around 2 to 3mins). Carefully turn the pancakes and finish cooking (about 1min more). This recipe makes 16 pancakes.</i></div>
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Ondina Mariahttp://www.blogger.com/profile/07844367497014071099noreply@blogger.com0tag:blogger.com,1999:blog-4749821071440266994.post-3456214755775906532017-04-13T17:10:00.000+01:002017-04-13T17:10:14.279+01:00Bruschettas à lá Ondina<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDT0Kb46pSjdtOgZ4jfE0PylgH8KqQ9QEA06SJotG7gMg26UFup4caGXZNlp3zCoDs7wJiCMgeM11FtAHJlaSjghqB71JoqjyL-Aff-so62Z5_DCF_SFwFPzpToFxenrpYwwG52TrOiax5/s1600/IMG_2120.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDT0Kb46pSjdtOgZ4jfE0PylgH8KqQ9QEA06SJotG7gMg26UFup4caGXZNlp3zCoDs7wJiCMgeM11FtAHJlaSjghqB71JoqjyL-Aff-so62Z5_DCF_SFwFPzpToFxenrpYwwG52TrOiax5/s640/IMG_2120.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bruschettas à lá Ondina - iPhone 6 @ http://instagram.com/ondina_maria/</td></tr>
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Eu sei que estamos em época de Páscoa e que, provavelmente, muitos de vocês esperariam uma receita temática. Pois bem, isso não vai acontecer... Talvez seja o meu espírito contrariador, mas apeteceu-me partilhar a receita das minhas bruschettas favoritas e isso não podia esperar. E quem sabe se esta não poderá ser uma receita salva-vidas caso convidados inesperados desagúem na vossa casa durante o próximo fim de semana :p</div>
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<b>Bruschettas à la Ondina</b></div>
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Fatias de pão saloio (normal ou sem glúten)</div>
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1 dente de alho</div>
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Azeite</div>
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Oregãos</div>
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Mistura de queijos (da ilha, gouda e mozzarella) ralados</div>
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Revilla picante em fatias finas</div>
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Rúcula selvagem</div>
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Creme balsâmico</div>
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<br /></div>
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Cortar o dente de alho ao meio e passar a face cortada pelas fatias de pão. Regar cada fatia com um fiozinho de azeite e polvilhar generosamente com oregãos e a mistura de queijos ralados. Distribuir as fatias de Revilla pelo pão e levar ao forno pré-aquecido a 200º C durante cerca de 30mins ou até o queijo estar derretido e dourado e o Revilla estar crocante.</div>
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Entretanto, temperar a rúcula com um pouco de azeite e creme balsâmico. </div>
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Retirar as bruschettas do forno e distribuir a rúcula por cada uma antes de servir (a foto foi tirada sem a rúcula!)</div>
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***</div>
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<i>I know it's Easter season and some of you would probably be expecting some related recipe. Well, that's not going to happen... Maybe it's my rebel spirit but I really felt like sharing my favorite bruschetta recipe and that could not wait. And who knows, you might have unexpected guests over the Easter weekend and this might well be a life-saving recipe :p</i></div>
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<i><b>Bruschettas à la Ondina</b></i></div>
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<i>Slices of Pain de campagne ("country bread" in French, also called "French sourdough,") (normal or gluten-free)</i></div>
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<i>1 garlic clove</i></div>
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<i>Evoo</i></div>
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<i>Oregano</i></div>
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<i>Grated cheese (azores island, gouda and mozzarella) mix</i></div>
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<i>Thin slices of spicy Revilla</i></div>
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<i>Rocket (or arugula) salad</i></div>
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<i>Balsamic cream</i></div>
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<i><br /></i></div>
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<i>Slice the garlic clove and gently rub the sliced face on the bread slices. Drizzle each slice with eve and generously sprinkle with oregano and the grated cheese mix. Top each slice with the spicy Revilla and leave in the pre-heated oven at 200º C for about 30mins or until the cheese is melted and golden and the Revilla crispy.</i></div>
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<i>Meanwhile season the rocket leaves with eve and balsamic cream.</i></div>
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<i>Revoke the bruschettas from the oven and top with the arugula salad before serving (the photo was taken before adding the salad!)</i></div>
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Ondina Mariahttp://www.blogger.com/profile/07844367497014071099noreply@blogger.com0tag:blogger.com,1999:blog-4749821071440266994.post-78981224144175084362017-03-23T21:26:00.000+00:002017-03-23T21:26:00.389+00:00Bolo de maçã, canela e nozes | Apple, cinnamon and walnut cake<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivBjgPWaoGLOMlxw5xvKJn0s6SvYf3YIUugxedE61u1LDiXVEQD_yFPpcMKTpcIP6wG1Z3emQH3BwHwv7UK_Ej_HImH10163KptVLH5aGLhEBt5XnZFF3u03sRqo19IxUTPVmmWXgz5asW/s1600/IMG_2554.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivBjgPWaoGLOMlxw5xvKJn0s6SvYf3YIUugxedE61u1LDiXVEQD_yFPpcMKTpcIP6wG1Z3emQH3BwHwv7UK_Ej_HImH10163KptVLH5aGLhEBt5XnZFF3u03sRqo19IxUTPVmmWXgz5asW/s640/IMG_2554.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apple, cinnamon and walnut cake - iPhone 6 @ http://instagram.com/ondina_maria/</td></tr>
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Uma maçã por dia nem sabe o bem que lhe fazia! A maçã é uma daquelas frutas que, à semelhança das bananas e laranjas, está sempre na fruteira. Gosto delas pequenas, ácidas e sumarentas e tenho uma tendência natural para as granny smith, royal gala e reineta. Ah! E as bravo de esmolfe! Portanto não seria de estranhar que mais dia, menos dia, uma receita de bolo de maçã viesse aqui parar. Esta receita sabe a tarte de maçã, com aquela combinação clássica que envolve canela e nozes. E tal como o sol, este bolo é para todos, que é como quem diz sem-glúten :)</div>
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<b>Bolo de maçã, canela e nozes</b></div>
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2 ovos matinados</div>
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540g puré de maçã caseiro</div>
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150g mel de rosmaninho</div>
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65g azeite</div>
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310g farinha de arroz integral</div>
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1c. chá canela em pó</div>
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3 c.chá fermento em pó sem glúten</div>
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1 c.chá psílio em pó</div>
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1 punhado sultanas douradas</div>
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65g nozes picadas</div>
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Misturar bem todos os ingredientes líquidos num liquidificador, adicionando esta mistura aos ingredientes secos. Mexer bem e colocar numa forma redonda com buraco, untada, levando ao forno pré-aquecido a 180ºC durante cerca de 55 a 60mins. Deixar arrefecer na forma durante 10mins antes de desenformar. Servir com crème fraïche ou iogurte grego.</div>
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***</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihIZS0YbOi5I84UXeFxfasdRdBFKbwk45SLemFKPd_DhWUGdSXPPSlQHZ9RlELX2aHIDlZAdRLLvAEvM9IzjIfkwCmonXYX2zUKYAKtevat18tuwMqyC38yuUGHPUlDVEf1l0F2bmQhyphenhyphenyc/s1600/IMG_2538.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihIZS0YbOi5I84UXeFxfasdRdBFKbwk45SLemFKPd_DhWUGdSXPPSlQHZ9RlELX2aHIDlZAdRLLvAEvM9IzjIfkwCmonXYX2zUKYAKtevat18tuwMqyC38yuUGHPUlDVEf1l0F2bmQhyphenhyphenyc/s640/IMG_2538.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apple, cinnamon and walnut cake - iPhone 6 @ http://instagram.com/ondina_maria/</td></tr>
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<i>An apple a day keeps the doctor at bay! The apple is one of those stapples, along with bananas and oranges, always present in the fruit basket. I love them small, tart, crispy and juicy and I have a love affair with the granny smith, royal gala and reineta (reinette or canada gris) varieties. Ah! And the portuguese bravo de esmolfe! So, having an apple cake recipe around here was bound to happen. This recipe tastes like apple pie, with the classic combo of cinnamon and walnuts. And, just like the sun, this cake is for everyone, which means gluten-free :)</i></div>
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<i><b>Apple, cinnamon and walnut cake</b></i></div>
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<i>2 medium eggs</i></div>
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<i>540g homemade apple puree</i></div>
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<i>150g rosemary honey</i></div>
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<i>65g evoo</i></div>
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<i>310g brown rice flour</i></div>
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<i>1c. chá powder cinnamon</i></div>
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<i>3 c.chá gluten-free baking powder</i></div>
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<i>1 c.chá powder psylium husks</i></div>
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<i>1 punhado golden sultanas</i></div>
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<i>65g chopped walnuts</i></div>
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<i><br /></i></div>
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<i>Liquify all liquid ingredients and add to the mix of dry ingredients. Mix thoroughly and place in a round bundt cake mold, greased. Cook for 55 to 60mins in a pre-heated oven at 180º C. Leave to cool for 10mins in the tin before plating and leaving to cool down completely. Serve with crème fraïche or greek yogurt.</i></div>
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Ondina Mariahttp://www.blogger.com/profile/07844367497014071099noreply@blogger.com1tag:blogger.com,1999:blog-4749821071440266994.post-10200477686340079842017-02-13T12:58:00.000+00:002017-02-25T10:43:03.024+00:00Bolachas de aveia, banana e coco com pepitas de chocolate | Oat, banana and coconut cookies with chocolate chips<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Oats, banana and coconut cookies with chocolate chips - iPhone 6 @ http://instagram.com/ondina_maria/</td></tr>
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Este blogue podia facilmente chamar-se "Aveia, banana e chocolate", só porque sim... De facto, e principalmente nesta altura do ano, são provavelmente 3 dos ingredientes mais utilizados cá em casa: versáteis, permitem um sem número de receitas em que não é necessário adicionar açúcar devido ao facto de as bananas bem madurinhas já serem doces qb. E portanto, os ingredientes de sempre chegam hoje na forma de bolachas com pepitas. Super fáceis e rápidas de preparar e ainda mais rápidas de comer. Confesso que estou mortinha por testar se esta receita funciona igualmente bem com flocos de arroz, com flocos de quinoa e com uma mistura dos 3 (aveia, arroz e quinoa). Portanto, vamos ter muitas bolachas nos próximos tempos :)</div>
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<b>Bolachas de aveia, banana e coco com pepitas de chocolate</b></div>
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145g flocos de aveia sem glúten</div>
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50g coco ralado</div>
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2 bananas grandes muito maduras</div>
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90g pepitas de chocolate negro</div>
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Colocar os flocos no copo da Bimby e pulverizar 1min na velocidade 10. Numa taça, esmagar bem as bananas e juntar os restante ingredientes, mexendo bem com um salazar até ter uma massa uniforme e consistente. Moldar, com uma colher de sopa 16 bolachas e colocá-las num tabuleiro coberto com papel vegetal. com as costas da colher, moldar e achatar as bolachas. Cozer durante cerca de 30mins, ou até estarem douradinhas, em forno pre-aquecido a 180º C. Retirar e deixar arrefecer no tabuleiro apenas durante uns minutos, passando de seguida para arrefecer numa rede de modo a se manterem crocantes.</div>
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<i>This blog could easily be called " Oats, banana and chocolate", just because... In fact, and especially at this time of the year, these are probably three of the most used ingredients around the house: versatile, they allow numerous recipes without adding sugar since very ripe bananas are already sweet enough. And that's why the every-day ingredients turn into delicious cookies with chips. They are super easy to prepare and even more easy to eat! I'm looking forward to test if this recipe works equally well with rice flakes, quinoa flakes and a mix of the three (oats, rice and quinoa). So, we will be having ou fair share of cookies over the next weeks :)</i></div>
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<i><b>Oats, banana and coconut cookies with chocolate chips</b></i></div>
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<i>145g gluten-free rolled oats</i></div>
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<i>50g dissecated coconut</i></div>
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<i>2 large overripe bananas</i></div>
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<i>90g dark chocolate chips</i></div>
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<i>Place the oats on the Thermomix bowl and pulverize for 1min on speed 10. In a bowl, mash well the bananas and mix in the rest of the ingredients and until you have a consistent dough. With a tablespoon scoop the dough for 16 onto a baking tray lined with grease-proof paper. With the back of the spoon, flatten and shape the cookies. Bake for 30mins, or until golden, em a pre-heated oven at 180º C. Leave to cool in the tray just for a few minutes and transfer to a rack to cool completely in order to remain crispy.</i></div>
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Ondina Mariahttp://www.blogger.com/profile/07844367497014071099noreply@blogger.com0tag:blogger.com,1999:blog-4749821071440266994.post-49853939712734291852017-02-08T13:24:00.002+00:002017-02-10T09:31:54.543+00:00Pão de banana e chocolate | Banana and chocolate bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Banana and chocolate bread - iPhone 6 @ http://instagram.com/ondina_maria/</td></tr>
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Se forem como eu, que deixo as bananas na fruteira a amadurecer de propósito, esta receita é para vocês. Adoro o sabor intenso a banana e a combinação com o chocolate extra negro é perfeita. Uma fatia barrada com manteiga de amendoim caseira então é divinal!</div>
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Não esperem muito para experimentar :)</div>
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<b>Pão de banana e chocolate</b></div>
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60ml de leite magro</div>
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6 c.sopa de azeite</div>
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6 c.sopa mel rosmaninho</div>
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1 c.chá pasta baunilha</div>
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5 bananas maduras esmagadas</div>
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200g farinha integral de arroz (arroz pulverizado na Bimby durante 1min30 na velocidade 10)</div>
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100g farinha amido milho</div>
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2 c.chá fermento em pó</div>
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1 c.chá psílio</div>
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1/2 c.chá sal marinho</div>
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50g flocos aveia sem glúten</div>
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100g chocolate negro 85%, em pedaços</div>
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Num processador, misturar o leite, azeite, mel, pasta de baunilha e as bananas até obter uma mistura macia. Numa taça, combinar os ingredientes secos e adicionar a mistura de banana, misturando o mínimo possível. Envolver o chocolate e deitar a massa numa forma de bolo inglês previamente untada. Levar ao forno pré-aquecido a 180º C durante cerca de 1h.</div>
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<i>If you're one of those people who live the bananas until they're overripe on purpose, then this recipe is for you. I especially love the intense banana flavor and the combination with the extra dark chocolate is just perfect. Plus, a slice of this bread with some homemade peanut butter is to die for!</i></div>
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<i>Don't too long to try it :)</i></div>
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<i><b>Banana and chocolate bread</b></i></div>
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<i>60ml skimmed milk</i></div>
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<i>6 tbsp evoo</i></div>
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<i>6 tbsp rosemary honey</i></div>
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<i>1 tsp vanilla paste</i></div>
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<i>5 mashed ripe bananas</i></div>
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<i>200g brown rice flour (rice pulverized on the Thermomix for 1min30 on speed 10)</i></div>
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<i>100g corn starch</i></div>
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<i>1 psyllium</i></div>
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<i>2 tsp baking powder</i></div>
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<i>1/2 tsp sea salt</i></div>
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<i>50g gluten-free oats</i></div>
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<i>100g chopped dark chocolate</i></div>
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<i>Put the milk, evoo, honey, vanilla, and bananas in a blender and blend until smooth. In a large bowl combine dry ingredients. Add banana mixture and combine using as few stroked as possible. Fold in the chocolate. Pour into an english cake mold pan and smooth the top. Bake at 180º C until a toothpick inserted in the center comes out clean (for about 1h).</i></div>
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Ondina Mariahttp://www.blogger.com/profile/07844367497014071099noreply@blogger.com0tag:blogger.com,1999:blog-4749821071440266994.post-71466354523010730122017-02-02T12:52:00.000+00:002017-02-02T12:52:08.434+00:00Papas de aveia com puré de banana, cacau e amendoim | Porridge with banana, cacao and peanut puree<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Porridge with banana, cacao and peanut puree - iPhone 6 @ http://instagram.com/ondina_maria/</td></tr>
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Eu sei... papas de aveia? Que seca! Ou talvez não. São um dos meus pequenos almoços favoritos: super fáceis de fazer e permitem variar todos os dias. Cada taça é uma verdadeira tela em branco que podemos pintar com as cores que quisermos.</div>
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Podia comer esta versão todos os dias, ao pequeno-almoço, ao almoço ou ao jantar. Fora de brincadeiras, é mesmo, mesmo bom! Se não acreditam, é só experimentar, tenho a certeza que vão ficar rendidos :)</div>
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<b>Papas de aveia com puré de banana, cacau e amendoim</b></div>
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120g flocos de aveia miúdos sem glúten</div>
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500g água</div>
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1 banana muito madura</div>
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1 c.sopa cacau puro</div>
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1 c.sopa manteiga de amendoim</div>
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No copo da Bimby colocar os flocos com a água e cozer durante 15mins, a 100º C, na velocidade 2.5. Enquanto as papas cozem, esmagar, numa taça, a banana juntamente com o cacau e a manteiga de amendoim até obter uma pasta cremosa. Para servir, basta colocar umas colheradas das papas de aveia por cima do puré de banana. Para um dia especial, enfeitar com pepitas de chocolate negro e crocante de amendoim.</div>
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<i>I know... porridge? Soon boring! Or maybe not. Porridge is one of my favorite breakfasts: dead easy to make and each bowl is like a black canvas that we can paint with the colors we want.</i><br />
<i>I could seriously eat this version everyday, for breakfast, lunch or dinner. No kidding, it is that good! If you don't believe me just go ahead and try it, I'm positively sure you'll love it to bits too :)</i><br />
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<i><b>Porridge with banana, cacao and peanut puree</b></i></div>
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<i>120g gluten free small oats</i></div>
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<i>500g water</i></div>
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<i>1 very ripe banana</i></div>
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<i>1 tbsp cacao</i></div>
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<i>1 tbsp peanut butter</i></div>
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<i>On the Thermomix bowl place the oats with the water and cook for 15mins, at 100º C, on speed 2.5. While the oats cook, mash the banana in a bowl, together with the cacao and the peanut butter until creamy. To serve, place a few spoonfuls of porridge on top of the banana puree. For a special occasion, top the porridge with dark chocolate chips and peanut crunch.</i></div>
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Ondina Mariahttp://www.blogger.com/profile/07844367497014071099noreply@blogger.com0tag:blogger.com,1999:blog-4749821071440266994.post-17712861792180050822017-01-25T12:14:00.000+00:002017-01-25T12:14:36.799+00:00Bolo de chocolate, arroz e feijão vermelho | Chocolate, rice and red bean cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Chocolate, rice and red bean cake - iPhone 6 @ http://instagram.com/ondina_maria/</td></tr>
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Se durante a semana a fruta reina no final das refeições, ao fim de semana sabe bem uma sobremesa, de preferência algo saudável, para adoçar a boca e espevitar os ânimos. Apesar de este bolo ter sido uma boa surpresa, não nos convenceu totalmente. A experimentar numa versão com feijão preto, que é o nosso favorito para as sobremesas :)</div>
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<b>Bolo de chocolate, arroz e feijão vermelho</b></div>
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(inspirado em "Bolo de chocolate" das 200 Receitas Light Sem Glúten)</div>
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75g óleo coco</div>
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400g feijão vermelho cozido</div>
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100g arroz carolino</div>
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50g cacau puro em pó sem glúten</div>
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1+1/2 c.chá fermento em pó sem glúten</div>
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125g açúcar coco</div>
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3 ovos grandes</div>
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Colocar o arroz no copo da Bimby e pulverizar durante 1min30s na velocidade 10. Retire e reserve.</div>
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Colocar o óleo de coco e derreter durante 1min a 50ºC na velocidade 1. </div>
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Juntar os restantes ingredientes e triturar durante 1min na velocidade 5. Caso seja necessário, repetir este passo para obter uma massa cremosa. </div>
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Verter a massa para uma forma redonda previamente untada e com a base forrada com papel vegetal.</div>
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Cozer durante 35-40mins em forno pré-aquecido a 180º C (fazer o teste do palito para testar a cozedura). </div>
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Deixar arrefecer antes de servir (pode ser servido polvilhado com cacau em pó e acompanhado por iogurte grego e frutos vermelhos).</div>
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<i>If during the week fruit rules at the end of our meals, over the weekend is always nice to have a dessert for the sweet-tooths inside us. Even though this cake was nice a surprise, it didn't convinced us totally. Next time we'll try it with black beans, our favorite in cooking desserts :)</i></div>
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<b><i>Chocolate, rice and red bean cake</i></b></div>
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<i>(inspired by "Chocolate cake" from 200 Light Recipes Gluten Free)</i></div>
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<i>75g coconut oil</i></div>
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<i>400g cooked red beans</i></div>
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<i>100g rice</i></div>
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<i>50g gluten free powdered cacao</i></div>
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<i>1+1/2 gluten free baking powder</i></div>
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<i>125g coconut sugar</i></div>
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<i>3 large eggs</i></div>
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<i>Place the rice in the Thermomix bowl and pulverize for 1min30s on speed 10. Remove and keep aside. </i></div>
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<i>Place the coconut oil in the Thermomix bowl and melt for 1min at 50ºC on speed 1. </i></div>
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<i>Add the rest of the ingredients and mash for 1min on speed 5. If necessary, repete this step in order to obtain a creamy batter.</i></div>
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<i>Pour the batter into a round tin, previously greased and with the bottom covered with greasing paper.</i></div>
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<i>Bake for 35-40mins in a pre-heated oven at 180º C (insert skewer to check if it's cooked). </i></div>
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<i>Leave to cool down before serving (can be served sprinkled with powdered cacao and with greek yogurt and berries).</i></div>
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Ondina Mariahttp://www.blogger.com/profile/07844367497014071099noreply@blogger.com1tag:blogger.com,1999:blog-4749821071440266994.post-47317105327958342492017-01-16T14:57:00.001+00:002017-01-16T14:57:36.164+00:00Triplo de framboesa, iogurte e granola | Raspberry, yogurt and granola triple<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Raspberry, yogurt and granola triple - iPhone 6 @ http://instagram.com/ondina_maria/</td></tr>
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Já todos sabemos que o pequeno-almoço é a refeição mais importante do dia, no entanto muitas pessoas acabam por relegá-la para terceiro plano, dando primazia ao almoço e ao jantar. Não é o meu caso. O pequeno-almoço continua a ser a minha refeição favorita e, como tal, todos os dias é diferente. Sim, também tenho dias de leite-com-chocolate-e-pão-com-manteiga mas vario o máximo possível, à semelhança do almoço e do jantar. E penso que se vocês também fizerem um pequeno-almoço variado vão passar a gostar tanto desta refeição como eu :)</div>
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A sugestão de hoje é a versão pequeno-almoço da sobremesa que apresentei no programa de televisão <a href="http://portocanal.sapo.pt/programa/85/">Olá Maria! do Porto Canal</a>, no passado dia 9 de Novembro, ainda com o meu primeiro blog Coentros&Rabanetes. Vou deixar-vos a receita para ambas as versões.</div>
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<b>Triplo de framboesa, iogurte e granola</b></div>
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Compota de framboesas (300g framboesas + 2 c.sopa mel)</div>
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Iogurte grego</div>
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<a href="http://maria-nabica.blogspot.pt/2016/11/estamos-de-volta-com-bananas-were-back.html">Granola de banana</a></div>
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Crocante de amendoim</div>
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Pepitas de chocolate negro</div>
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Pólen de abelha</div>
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No copo da Bimby reduzir as framboesas a puré durante 5s na velocidade 5. Cozer durante 15mins a 100ºC na velocidade 2. No fim do tempo, adicionar o mel e misturar 10s na velocidade 3. Deixar arrefecer antes de utilizar.</div>
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Para servir, colocar num copo compota de framboesa a gosto, iogurte grego a gosto e cobrir com granola de banana misturada com o crocante de amendoim, as pepitas e o pólen.</div>
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<b>Crocante com framboesas e marcarpone </b></div>
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(sobremesa apresentada no <a href="http://portocanal.sapo.pt/programa/85/">Olá Maria!</a>)</div>
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<u>Compota fria de framboesas</u></div>
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150g framboesas</div>
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1 c.sopa mel</div>
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1 c.sopa sementes chia</div>
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<u>Granola preguiçosa</u></div>
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4 c.sopa flocos aveia miúdos</div>
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1 c.sopa sementes girassol</div>
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1 c.sopa sementes sésamo</div>
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1 c.sopa pistácios picados</div>
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2 c.sopa azeite</div>
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2 c.sopa mel</div>
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<u>Creme de mascarpone</u></div>
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250g queijo mascarpone</div>
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1 c.sopa mel</div>
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1/4 c. chá baunilha em pó</div>
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<u>Toppings adicionais</u></div>
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Crocante de amendoim</div>
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Pepitas de chocolate negro</div>
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Pólen de abelha</div>
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Num processador, bater até framboesas com o mel até estarem liquidas. Misturar as sementes chia e reservar durante pelo menos 15mins para ficar mais consistente (pode ficar durante a noite no frigorífico e de manhã vai estar com consistência de gel).</div>
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Numa frigideira antiaderente misturar os flocos, sementes e pistácios com o azeite e o mel e levar ao lume médio-alto durante pelo menos 15mins ou até esta mistura estar dourada. Deixar arrefecer e reservar.</div>
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Numa taça misturar bem o queijo mascarpone com o mel e a baunilha em pó até obter uma consistência cremosa.</div>
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Para servir, dividir a compota fria de framboesas por 4 taças de vidro. De seguinte colocar o creme de mascarpone e cobrir com a granola preguiçosa. Por fim, polvilhar ambos os copos com o crocante de amendoim, pepitas de chocolate e o pólen de abelha, terminando cada copo com uma framboesa.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSQ_YufxMaXWsR36-RMfepaYfI2BHaLOdPMfDaFj7VNYPYNotL4zgfdajsVwosgvu0PIH1h5J-kWOiZZStljSA7tsLoQBxrzK3lOBtErSIDlWYEnkoiRi2NogSOJs9MmblKuvttq3I4G9Y/s1600/IMG_2175.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSQ_YufxMaXWsR36-RMfepaYfI2BHaLOdPMfDaFj7VNYPYNotL4zgfdajsVwosgvu0PIH1h5J-kWOiZZStljSA7tsLoQBxrzK3lOBtErSIDlWYEnkoiRi2NogSOJs9MmblKuvttq3I4G9Y/s640/IMG_2175.JPG" width="512" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raspberry jam - iPhone 6 @ http://instagram.com/ondina_maria/</td></tr>
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<i>We all know breakfast is the most important meal of the day however, many people favor lunch od dinner over it. It is not my case. For me breakfast is still my favorite meal and, as such, everyday ir differs. Of course I also have my chocolate-milk-and-toast-with-butter moments but I vary this meal as much as possible, like I do with all the other meals. And I truly think that if you do the same, breakfast will also be your favorite meal of the day :)</i></div>
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<i>Today's recipe is the breakfast version of the dessert I took no my second appearance in the TV show <a href="http://portocanal.sapo.pt/programa/85/">Olá Maria! from Porto Canal</a>, November 9th, with my former blog Coentros&Rabanetes. I'll leave you both recipes.</i></div>
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<i><b>Raspberry, yogurt and granola triple</b></i></div>
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<i>Raspberry jam (300g raspeberries + 2 tbsp honey)</i></div>
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<i>Greek yogurt</i></div>
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<i><a href="http://maria-nabica.blogspot.pt/2016/11/estamos-de-volta-com-bananas-were-back.html">Chunky banana bread granola</a></i></div>
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<i>Peanut crunch</i></div>
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<i>Dark chocolate chips</i></div>
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<i>Bee polen</i></div>
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<i>Puree the raspberries on the Thermomix bowl for 5s on speed 5. Cook for 15mins at 100ºC on speed 2. Add the honey and mix 10s on speed 3. Leave to cool down before using.</i></div>
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<i>To serve, place the jam on the bottom of a glass and add the greek yogurt. Cover with granola mixed with peanut crunch, chips and polen.</i></div>
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<i><b>Raspberry and mascarpone crunch</b></i></div>
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<i>(dessert presented at <a href="http://portocanal.sapo.pt/programa/85/">Olá Maria! TV show</a>)</i></div>
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<i><u>Raw raspberry jam</u></i></div>
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<i>150g raspeberries</i></div>
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<i>1 tbsp honey</i></div>
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<i>1 tbsp chia seeds</i></div>
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<i><u>Lazy granola</u></i></div>
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<i>4 tbsp fine rolled oats</i></div>
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<i>1 tbsp sunflower seeds</i></div>
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<i>1 tbsp sesame seeds</i></div>
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<i>1 tbsp chopped pistachios</i></div>
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<i>2 tbsp evoo</i></div>
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<i>2 tbsp honey</i></div>
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<i><u>Mascarpone cream</u></i></div>
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<i>250g mascarpone</i></div>
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<i>1 tbsp honey</i></div>
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<i>1/4 tsp vanilla powder</i></div>
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<i><u>Additional toppings</u></i></div>
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<i>Peanut crunch</i></div>
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<i>Dark chocolate chips</i></div>
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<i>Bee polen</i></div>
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<i>On a food processor, puree the raspberries with the honey until liquid. Mix in the chia seeds and leave to thicken for at least 15mins (overnight in the fridge is perfect has it'll have a gel-like consistency).</i></div>
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<i>In a frying pan mix the oats with the seeds, pistachios, honey and evoo and cook on a medium high heat for at least 15mins or until golden. Leave to cool down completely.</i></div>
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<i>In a bowl thoroughly mix the mascarpone with the honey and vanilla powder until soft and creamy.</i></div>
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<i>To assemble the dessert, divide the jam for 4 glasses. Add the mascarpone cream and top with the granola. Sprinkle with the peanut crunch, the chips and the polen.</i></div>
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Ondina Mariahttp://www.blogger.com/profile/07844367497014071099noreply@blogger.com0tag:blogger.com,1999:blog-4749821071440266994.post-43056016588769202292017-01-13T17:51:00.001+00:002017-01-16T14:58:02.376+00:00Pão de arroz e trigo sarraceno com sementes | Rice and buckwheat bread with seeds<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEyJSDKc-Z5-h660gGTf4ZtQmibthpzTWigAwRL74ZbbxA-dZ4VkgW-ovzAtNvE0PxXJzwDj5ItaDWsPR21vHLKf3pUv902eqzEqx0SWj262GEnGHyjw_cQWcu0qAnSVgDoEAQsS-F6yM8/s1600/IMG_2177.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEyJSDKc-Z5-h660gGTf4ZtQmibthpzTWigAwRL74ZbbxA-dZ4VkgW-ovzAtNvE0PxXJzwDj5ItaDWsPR21vHLKf3pUv902eqzEqx0SWj262GEnGHyjw_cQWcu0qAnSVgDoEAQsS-F6yM8/s640/IMG_2177.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rice and buckwheat bread with seeds - iPhone 6 @ http://instagram.com/ondina_maria/</td></tr>
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O pão nosso de cada dia. Todos os dias. Sendo que nesta casa o pão tem um lugar de destaque diário, é necessário encontrar alternativas que sirvam a todos. E assim, após pesquisa e experiências, consegui chegar a algumas receitas absolutamente deliciosas e que irei partilhando convosco :)</div>
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<b>Pão de arroz e trigo sarraceno com sementes</b></div>
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(inspirado por <a href="http://glutenfree.pt/pao-com-queijo/">Gluten-free com Paixão</a>)</div>
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500ml água</div>
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1c.chá açúcar côco</div>
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25g fermento fresco sem glúten</div>
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400g arroz integral</div>
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100g trigo sarraceno em grão</div>
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100g polvilho azedo (fécula de mandioca)</div>
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2 c.chá sal</div>
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2 c.chá (generosas) psílio em pó</div>
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30g sementes sésamo</div>
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30g sementes girassol</div>
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30g sementes linhaça</div>
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Colocar 100g de arroz no copo da Bimby e pulverizar durante 1min30s na velocidade 10, retirar e reservar numa taça. Repetir este passo mais 3 vezes para o restante arroz. Pulverizar o trigo sarraceno na velocidade 10 durante 1min, retirar e juntar ao arroz. </div>
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No copo colocar a água com o açúcar e aquecer durante 2mins a 37ºC na velocidade 2. Juntar o fermento, colocar a tampa e o copo e deixar o fermento activar durante 10mins. </div>
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Entretanto, juntar o polvilho, o sal, o psílio e as sementes à mistura de arroz e trigo sarraceno.</div>
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Findo o tempo de activação do fermento, adicionar a mistura dos ingredientes secos e amassar durante 2 mins na velocidade espiga. </div>
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Retirar a massa para uma forma de bolo inglês previamente untada com azeite e deixar levedar durante 1h ou até dobrar o volume.</div>
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Levar ao forno pré-aquecido a 200ºC durante 50mins (fazer o teste do palito para verificar a cozedura).</div>
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Nota: para o pão ficar com côdea crocante pode aquecer o forno com o tabuleiro no fundo. Assim que colocar o pão no forno coloque cerca de 1L de água no tabuleiro, de modo a que o pão coza num ambiente húmido. </div>
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<i>In my house bread plays an important role everyday. On that note, it is mandatory to find recipes that for everyone. After some time researching, trying and testing I'm finally happy with a couple of absolutely delicious recipes that I will share with you :)</i></div>
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<b><i>Rice and buckwheat bread with seeds</i></b></div>
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<i>(inspired by <a href="http://glutenfree.pt/pao-com-queijo/">Gluten-free com Paixão</a>)</i></div>
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<i>500ml water</i></div>
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<i>1tsp coconut sugar</i></div>
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<i>25g gluten free baker's yeast</i></div>
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<i>400g whole-grain rice</i></div>
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<i>100g buckwheat grits</i></div>
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<i>100g cassava starch</i></div>
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<i>2 tsp salt</i></div>
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<i>2 tsp (generous) psyllium husk</i></div>
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<i>30g sesame seeds</i></div>
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<i>30g sunflower seeds</i></div>
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<i>30g flax seeds</i></div>
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<i>Place 100g of rice in the Thermomix bowl and pulverize for 1min30s on speed 10. Remove and keep aside. Repite this step 3 times more for the amount of rice let. Pulverize the buckwheat grits on speed 10 for 1min. Remove and keep aside with the rice. </i></div>
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<i>On the Thermomix bowl place the water and the sugar and mix for 2mins at 37ºC on speed 2. Add the yeast, pout the lid and the measuring cup and leave to activate for 10mins. </i></div>
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<i>Meanwhile, was the starch, salt, psyllium and seeds to the flour mix.</i></div>
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<i>Add the dry ingredients to the bowl and kneed for 2 mins on speed wheat. </i></div>
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<i>Remove the dough into an english baking tin previously greased with olive oil and leave to proof for 1h or until it has doubled in size.</i></div>
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<i>Bake in a pre-heated oven at 200ºC for 50mins (insert a skewer to check if it's baked).</i></div>
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<i>Note: to have a break with a crunchy crust pre-heat the oven with a baking tray in the bottom. As soon as you put the bread in the oven, pour about 1L of water into the tray and close the door so the bread is baked in a moist environment. </i></div>
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Ondina Mariahttp://www.blogger.com/profile/07844367497014071099noreply@blogger.com3tag:blogger.com,1999:blog-4749821071440266994.post-58615669392335923252016-12-29T10:45:00.003+00:002016-12-29T10:45:47.329+00:00Bolo inglês de frutos secos | Dried fruits english cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Dried fruits english cake - iPhone 6 @ http://instagram.com/ondina_maria/</td></tr>
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Um clássico de Natal, receita de família, que é perfeito durante todo ano. Aqui, na sua versão original, com farinha de trigo e com açúcar amarelo. No entanto, fica delicioso com açúcar de côco e raspa de lima, que lhe dão um toque tropical. A testar em breve com uma mistura caseira de farinha sem glúten.</div>
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<b>Bolo inglês de frutos secos</b></div>
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330g açúcar amarelo</div>
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330g manteiga dos Açores, com sal, à temp. ambiente</div>
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750g farinha de trigo T55</div>
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1+1/2 c.chá fermento</div>
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1 c.chá sal</div>
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9 ovos matinados</div>
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150g avelãs grosseiramente picadas</div>
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150g miolo de noz grosseiramente picado</div>
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150g amêndoa grosseiramente picadas</div>
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150g sultanas</div>
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5 cálices vinho do Porto Lágrima</div>
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1 limão (raspa)</div>
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1 tangerina (raspa)</div>
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Pinhões para polvilhar </div>
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Na noite anterior, demolhar as sultanas no vinho do porto com as raspas de limão e tangerina.</div>
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Bater a manteiga com o açúcar até obter um creme. Adicionar os ovos, um a um, batendo entre cada adição. Juntar a farinha peneirada com o fermento e o sal. Adicionar o vinho do Porto com as sultanas e os frutos secos e envolver na massa. Untar duas formas (uma de buraco e outra de bolo inglês) com azeite e farinha, deitar 2/3 da massa na forma de buraco e 1/3 da massa na forma de bolo inglês, polvilhando ambas com pinhões. Levar ao forno previamente aquecido a 180º C durante cerca de 1h. Testar a cozedura com um palito (bolo inglês cerca de 50mins, forma de buraco cerca de 1h15mins) e deixar arrefecer na forma antes de desenformar e servir.</div>
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<i>A Christmas classic, family recipe, that is perfect throughout the year. Here in its original version, with white wheat flour and light brown sugar. However, it is delicious with coconut sugar and lime zest, for a slight tropical twist. Will be testing very soon with a homemade gluten free homemade blend.</i></div>
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<i><b>Dried fruits english cake</b></i></div>
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<i>330g light brown sugar</i></div>
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<i>330g salted butter, room temperature</i></div>
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<i>750g white wheat flour</i></div>
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<i>1+1/2 baking powder</i></div>
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<i>1 teaspoon salt</i></div>
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<i>9 eggs</i></div>
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<i>150g hazelnuts, coarsely chopped</i></div>
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<i>150g walnuts, coarsely chopped</i></div>
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<i>150g almonds, coarsely chopped</i></div>
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<i>150g sultanas</i></div>
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<i>5 shots Lágrima Port wine</i></div>
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<i>1 lemon zest</i></div>
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<i>1 tangerine zest</i></div>
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<i>Pinenuts to sprinkle</i></div>
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<i>Soak the sultanas, overnight, in the Port wine with the lemon and tangerine zests.</i></div>
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<i>Beat the butter with the sugar until creamy. Add the eggs, one at the time, mixing between each addition. Sift in the flour with the baking powder and salt, mixing until incorporated. Add the Port wine mix and the dried fruits, incorporating thoroughly. Pour 2/3 of the batter into a round-holed mold and 1/3 of the batter into an english cake mold, both greased with evvo and flour. Sprinkle both with pinenuts and bake in a pre-heated oven at 180ºC for about 1h (about 50mins for the english cake and about 1h15mins for the round-holed mold). Skewer test and leave in the molds until completely cool before plating and serving.</i></div>
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Ondina Mariahttp://www.blogger.com/profile/07844367497014071099noreply@blogger.com0tag:blogger.com,1999:blog-4749821071440266994.post-75722318953339420772016-12-11T22:34:00.000+00:002016-12-11T22:34:58.800+00:00Fondants de chocolate e framboesa | Chocolate raspberry fondants<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Chocolate raspberry fondants - iPhone 6 @ http://instagram.com/ondina_maria/</td></tr>
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Apesar de estarmos a entrar numa época natalícia em que os excessos abundam, não podia deixar de partilhar convosco estes fondants deliciosos e que podem muito bem ser uma alternativa para aqueles que, como eu, não se deixam convencer pelos doces de Natal, especialmente se forem fritos. Agora, vão lá para a cozinha e metam mãos à obra. Depois venham cá contar como são deliciosos. Quem é amiga, quem é? </div>
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<b>Fondants de chocolate e framboesa</b></div>
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(inspirado em <a href="https://www.youtube.com/watch?v=icf6DPePI5Q">Maizena</a>)</div>
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200g chocolate 85% cacau</div>
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100g chocolate 70% cacau</div>
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200g manteiga dos Açores</div>
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200g açúcar de coco</div>
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150g amido de milho </div>
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5 ovos grandes</div>
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1 c.chá fermento sem glúten</div>
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36 framboesas</div>
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Partir o chocolate e a manteiga em pedaços, colocar numa taça e levar ao microondas, na potência máxima, durante 1,5mins. Retirar e misturar bem com a ajuda de um fouet. Juntar o açúcar de coco e misturar bem. Adicionar o amido de milho e o fermento e incorporar completamente. Juntar os ovos e envolver. Verter um colher de sopa generosa para 12 formas de queque e colocar duas framboesas em cada forma. Preencher as formas com a restante massa de fondant e no fim colocar uma framboesa no centro de todas as formas. Levar ao forno pré-aquecido a 200ºC durante cerca de 8 a 10 mins. Deixar arrefecer antes de desenformar. Servir acompanhados por coulis de framboesa e <a href="http://maria-nabica.blogspot.pt/2016/11/estamos-de-volta-com-bananas-were-back.html">Chunky Banana Bread Granola</a>.</div>
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<i>Even though we are entering the Xmas season with all its excesses, I had to share with you these delicious fondants that might well be an alternative for those who, like myself, are not very fond of Xmas sweets, especially the fried ones. No, go into your kitchen and bake these beauties. Then come and tell me how good they are. Who's your friend?</i></div>
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<i><b>Chocolate raspberry fondants</b></i></div>
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<i>(inspired by <a href="https://www.youtube.com/watch?v=icf6DPePI5Q">Maizena</a>)</i></div>
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<i>200g chocolate 85% cocoa</i></div>
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<i>100g chocolate 70% cocoa</i></div>
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<i>200g butter</i></div>
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<i>200g coconut sugar</i></div>
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<i>150g corn maize </i></div>
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<i>5 large eggs</i></div>
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<i>1 gluten-free baking powder</i></div>
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<i>36 raspberries</i></div>
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<i>Chop the chocolate and butter into pieces and melt them in a large bowl in the microwave in the maximum potency for 1,5mins. Remove and mix thoroughly with a fouet. Add the coconut sugar and mix well. Add in the maize and baking powder and fully incorporate. Fold in the eggs. Pour a generous tablespoon of chocolate batter into 12 muffin molds. Add two raspberries and fill in all the molds with the remaining batter. Top each mold with one raspberry and leave in the pre-heated oven at 200ºC for 8 to 10mins. Leave to cool down before removing from the molds. Serve with raspberry coulis and with <a href="http://maria-nabica.blogspot.pt/2016/11/estamos-de-volta-com-bananas-were-back.html">Chunky Banana Bread Granola</a>.</i></div>
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Ondina Mariahttp://www.blogger.com/profile/07844367497014071099noreply@blogger.com0tag:blogger.com,1999:blog-4749821071440266994.post-27532129002554867872016-11-23T19:18:00.002+00:002016-11-23T19:45:45.085+00:00Sopa de alho francês, brócolo e espinafres | Leek, broccoli and spinach soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 12px;">Leek, broccoli and spinach soup - iPhone 6 @ http://instagram.com/ondina_maria/</span></td></tr>
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Se na Primavera e Verão as saladas dominam, assim que entra o Outono e o Inverno a cozinha perfuma-se com o aroma das sopas. Quentes, saborosas e reconfortantes, aquecem as mãos frias assim que pegamos na taça. E são tantas as opções, que estas duas estações não têm dias suficientes para todas as combinações que queremos saborear!</div>
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<b>Sopa de alho francês, brócolo e espinafres</b></div>
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2 alhos-franceses</div>
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2 dentes de alho</div>
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30g azeite</div>
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1 courgette pequena</div>
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1 cabeça de brócolo</div>
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170g espinafres</div>
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Água</div>
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Sal e pimenta moída na hora</div>
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Crème fraîche</div>
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Coentros</div>
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No copo da Bimby colocar os alhos-franceses cortados em pedaços, os dois dentes de alho e o azeite. Picar durante 5s na velocidade 5 e, de seguida, refogar durante 5mins a 120ºC na velocidade 1. Adicionar os floretes de brócolo, a courgete partida em bocadinhos e cobrir os legumes com água. Cozer durante 20mins a 100ºC na velocidade 2. Adicionar os espinafres e mexer com a espátulas, temperar com sal e pimenta e misturar 1min na velocidade 5, aumentando fazeadamente até à velocidade 7. Servir com crème fraîche e coentros frescos picados.</div>
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<i>If Spring and Summer are dominated by salads, when Autumn and Winter arrive the kitchen fills with the aromas from soups. Snug, delicious and hearty, they warm up the hands when you pick up the bowl. And there are so many options that the two season don't have enough days for us to try them all.</i></div>
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<i><b>Leek, broccoli and spinach soup</b></i></div>
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<i>2 leeks</i></div>
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<i>2 garlic cloves</i></div>
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<i>30g evoo</i></div>
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<i>1 small courgette</i></div>
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<i>1 broccoli head</i></div>
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<i>170g spinach</i></div>
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<i>Water</i></div>
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<i>Salt and freshly ground pepper</i></div>
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<i>Crème fraîche</i></div>
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<i>Coriander</i></div>
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<i>In the Thermomix mixing bowl place the chopped leeks, the cloves and the evoo. Finely chop for 5s on speed 5 and braise for 5mins at 120ºC on speed 1. Add the florets, the chopped courgette and cover the vegetables with water. Simmer for 20mins at 100ºC on speed 2. Mix in the spinach using the spatula, season with salt and pepper and blend for 1min on speed 5, slowly increasing to speed 7. Serve with crème fraîche and freshly chopped coriander.</i></div>
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Ondina Mariahttp://www.blogger.com/profile/07844367497014071099noreply@blogger.com0tag:blogger.com,1999:blog-4749821071440266994.post-61438261163267590212016-11-21T13:19:00.004+00:002016-11-21T13:19:53.083+00:00Bolo de chocolate sem farinha | Flourless chocolate cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjdJwpyRp24zDar6Hw4wBF0pC8STdYe_szGukvRVyQpX_bsZ_LL0TvSE7d64tVhKvZ4kblxaJDYqTlgyUB0u1eW6VpPGdIzrs_un_T0LJHcuJk6y45gp3gTgslHvupEoF79B5VjxHOg90A/s1600/IMG_0719.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjdJwpyRp24zDar6Hw4wBF0pC8STdYe_szGukvRVyQpX_bsZ_LL0TvSE7d64tVhKvZ4kblxaJDYqTlgyUB0u1eW6VpPGdIzrs_un_T0LJHcuJk6y45gp3gTgslHvupEoF79B5VjxHOg90A/s640/IMG_0719.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 12px;">Flourless chocolate cake - iPhone 6 @ http://instagram.com/ondina_maria/</span></td></tr>
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Cozinhar sem glúten nem sempre é fácil e arranjar alternativas para os clássicos por vezes obriga a pesquisar e a muitas experiências falhadas até conseguirmos resultados deliciosos. Não é o caso deste bolo, que é um clássico cá em casa já há alguns anos e que faz sucesso em qualquer situação.<br />
O bolo cresce bastante mas, ao ser retirado do forno, começa logo a baixar, daí que o aspecto seja bastante "tosco". Fica um bolo denso, encorpado, macio e com um excelente sabor a chocolate, cujo exterior se mantém crocante. É decadentemente tentador, portanto tenho a certeza que não lhe vão conseguir resistir!<br />
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<b>Bolo de chocolate sem farinha</b></div>
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(adaptado de 200 receitas Chocolate)</div>
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300g chocolate 85% cacau</div>
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175g manteiga</div>
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200g açúcar de coco</div>
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5 ovos</div>
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6 c.sopa crème fraîche</div>
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No copo da Bimby colocar a manteiga, o açúcar, os ovos e o crème fraîche e bater durante 5mins a 70ºC na velocidade 4. Adicionar o chocolate partido em pedacinhos, esperar uns segundos para que amoleça e de seguida misturar durante 20s na velocidade 5. Colocar numa forma untada e levar ao forno pré-aquecido a 180ºC durante cerca de 45mins. Deixar arrefecer antes de desenformar. Polvilhar com cacau puro e servir.<br />
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<i>Gluten-free baking is not always easy and finding alternatives for classics sometimes means a lot of research and failed attemps before we get a delicious result. But that is not the case for this cake, a classic in our house for quite some years.</i><br />
<i>The cake rises a lot but, as soon as it comes out of the oven, starts to sink hence the clumsy look. It is a dense, embodied and soft cake, with a strong chocolate flavour, and a crunchy crust. It is indulgent and tempting so I'm quite sure no one will be able to resist it!</i><br />
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<b><i>Flourless chocolate cake</i></b></div>
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<i>300g chocolate 85% cocoa</i></div>
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<i>175g butter</i></div>
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<i>200g coconut sugar</i></div>
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<i>5 eggs</i></div>
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<i>6 tbsp crème fraîche</i><br />
<i><br /></i>
<i>In the thermomix mixing bowl place the butter, sugar, eggs and crème fraîche and mix for 5mins at 70ºC on speed 4. Add the chopped chocolate, wait a few seconds for it to soften and then mix for 20s on speed 5. Pour the batter into a greased spring-form tin and place in the pre-heated oven at 180ºC for 45mins. Leave to cool down before removing from the mold. Sprinkle with powdered cacao and serve.</i><br />
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Ondina Mariahttp://www.blogger.com/profile/07844367497014071099noreply@blogger.com0tag:blogger.com,1999:blog-4749821071440266994.post-67407412094867794892016-08-26T17:42:00.000+01:002016-11-18T17:42:46.347+00:00Arroz doce de pequeno-almoço | Breakfast Rice Pudding<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8H-XfS4eMyTdbYOuaUSWBREz7CzlxrMUOJbqD2kTzafn2P9EpYuP8HU_2D_zDm9AiSv8FZU680jpnBv7RpUGzqSqTn2jkmhk2014YWH7h-HWlWinzGadexwS7598ysGczESQHVub6MOCZ/s1600/IMG_2005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8H-XfS4eMyTdbYOuaUSWBREz7CzlxrMUOJbqD2kTzafn2P9EpYuP8HU_2D_zDm9AiSv8FZU680jpnBv7RpUGzqSqTn2jkmhk2014YWH7h-HWlWinzGadexwS7598ysGczESQHVub6MOCZ/s640/IMG_2005.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="background-color: white; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 12px;">Breakfast Rice Pudding - iPhone 6 @ http://instagram.com/ondina_maria/</span></td></tr>
</tbody></table>
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(<i>scroll down for English</i>)</div>
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Quem me conhece sabe que a minha refeição favorita é o pequeno-almoço. Desde salgados a doces vale de tudo um pouco e, à semelhança das outras refeições, também esta é diferente todos os dias. </div>
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A sugestão que trago hoje é das minhas favoritas e é de facto uma tela em branco que permite as variações que quisermos. Não deixem de experimentar e adicionar os ingredientes que mais gostarem.</div>
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<br /></div>
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<b>Arroz doce de pequeno-almoço</b></div>
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<br /></div>
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1L leite magro</div>
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150g arroz carolino biológico</div>
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1 limão (apenas a casca amarela)</div>
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2 paus canela</div>
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Mel a gosto</div>
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Toppings sugeridos: nectarina, coco ralado, pistácios picados, pólen de abelha</div>
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<br /></div>
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Colocar o leite, o arroz, a casca do limão e a canela num tacho e levar ao lume sem deixar ferver durante 50mins, mexendo frequentemente. Findo este tempo, retirar o tacho do lume e acrescentar mel a gosto, mexendo bem. Deixar arrefecer e servir com os toppings preferidos.</div>
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***</div>
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<i>Those who know me are well aware that breakfast is my favorite meal. From sweet to savoury, anything goes and, like for others meals, this one is different every day. The recipe I share today is one of my favourites and it's a white canvas that allows us to use our imagination. So, give it a go at the recipe using your favorite toppings.</i></div>
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<i><br /></i></div>
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<i><b>Breakfast Rice Pudding</b></i></div>
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<i><br /></i></div>
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<i>1L skimmed milk</i></div>
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<i>150g of bio ground grain starchy rice (arborio-like)</i></div>
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<i>1 lemon (zest only)</i></div>
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<i>2 cinnamon sticks</i></div>
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<i>Honey to taste</i></div>
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<i>Suggested toppings: nectarine, ground coconut, chopped pistachios, bee pollen</i></div>
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<i><br /></i></div>
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<i>Place the milk, rice, lemon zest and cinnamon sticks in a pot and bring to a simmer without boiling for 50mins, constantly stirring. At the end of that time, remove the pot from the stove and add in the honey, stirring to incorporate. Let cool down and serve with your favourite toppings.</i></div>
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<br />
<a href="http://coentrosrabanetes.blogspot.pt/2016/08/arroz-doce-de-pequeno-almoco-breakfast.html">Originalmente publicado | Originally posted @ Coentros&Rabanetes</a></div>
Ondina Mariahttp://www.blogger.com/profile/07844367497014071099noreply@blogger.com0tag:blogger.com,1999:blog-4749821071440266994.post-23109100502044144782016-07-26T17:39:00.000+01:002016-11-18T17:40:14.956+00:00Banana Snickers Shake<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj04SGK8AimpNVGkT2hvCac0tUtEzWm2rQdQzPzzmuHEJMMBSMtPImj3GU2NYO5iel6yXNr3JKVsJYKaaCMNtxusXNn6Tt8loP8FC27yzboeXIqyNaS7tQfv78NMDkifAFUCn1L-amDC_pg/s1600/IMG_1904.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj04SGK8AimpNVGkT2hvCac0tUtEzWm2rQdQzPzzmuHEJMMBSMtPImj3GU2NYO5iel6yXNr3JKVsJYKaaCMNtxusXNn6Tt8loP8FC27yzboeXIqyNaS7tQfv78NMDkifAFUCn1L-amDC_pg/s640/IMG_1904.JPG" width="512" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="background-color: white; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 12px;">Banana Snickers Shake - iPhone 6 @ http://instagram.com/ondina_maria/</span></td></tr>
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(<i>scroll down for English</i>)</div>
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Muito tempo se passou desde a ultima publicação. Mas o mais importante é que a boa filha à casa torna e nunca deixou de ter saudades de partilhar convosco nem que fossem as receitas mais simples. E por isso recomeço com um batido, perfeito para o pequeno-almoço ou para uma merenda. Guloso qb ao ponto de quase poder ser considerado uma sobremesa mas saudável o suficiente para ser consumido quando bem nos apetecer.</div>
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<br /></div>
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<b>Banana Snickers Shake</b></div>
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(do livro Green Kitchen Smoothies)</div>
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<br /></div>
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1 banana em rodelas, congelada</div>
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1 c. sopa de cacau cru</div>
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2 c. sopa de manteiga de amendoim, caseira</div>
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125ml água gelada</div>
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<br /></div>
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Colocar todos os ingredientes no liquidificador e bater até obter uma mistura homogénea. Servir de imediato.</div>
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Mais simples e saboroso não poderia ser :)</div>
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***</div>
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<i>A long time has gone since the last post. But the most important thing is that I always come back here and I really missed sharing recipes with you, regardless of their simplicity. And for that reason I re-start with a smoothie, perfect for breakfast or a snack. Delicious to the point of almost being considered a dessert but healthy enough to be prepared whenever we feel like it.</i></div>
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<i><br /></i></div>
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<i><b>Banana Snickers Shake</b></i></div>
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<i>(from the Green Kitchen Smoothies cookbook)</i></div>
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<i><br /></i></div>
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<i>1 sliced banana, frozen</i></div>
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<i>1 tbsp raw cacao</i></div>
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<i>2 tbsp peanut butter, homemade</i></div>
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<i>125ml ice cold water</i></div>
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<i><br /></i></div>
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<i>Place all ingredients in the blender and blitz until you have a smooth mixture. Serve immediately.</i></div>
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<i>It couldn't be more simple :)</i></div>
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<a href="http://coentrosrabanetes.blogspot.pt/2016/07/banana-snickers-shake.html">Originalmente publicado | Originally posted @ Coentros&Rabanetes</a></div>
Ondina Mariahttp://www.blogger.com/profile/07844367497014071099noreply@blogger.com0tag:blogger.com,1999:blog-4749821071440266994.post-81448518332963069912015-12-07T17:37:00.000+00:002016-11-21T17:28:28.598+00:00Estamos de volta, com bananas! | We're back, with bananas!<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-OiKVWx8PQ-ImNurRlOTCMAdw9zsmhYOYRDs0phm9LDmwvLzNiEXUehHwC4YMxz-kgSZy130h1-wei278ojAX5xTPeBCm1oIHKgfZa-HSECgEdzI6QSU9d_THHkWtGqK73iB3xsEVzUKx/s1600/IMG_0485.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-OiKVWx8PQ-ImNurRlOTCMAdw9zsmhYOYRDs0phm9LDmwvLzNiEXUehHwC4YMxz-kgSZy130h1-wei278ojAX5xTPeBCm1oIHKgfZa-HSECgEdzI6QSU9d_THHkWtGqK73iB3xsEVzUKx/s640/IMG_0485.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Banana Bread Granola - iPhone 6 @ http://instagram.com/ondina_maria/<br />
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(<i>scroll down for English</i>)</div>
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Faz mais de 3 meses que por aqui passei para partilhar convosco uma receita. Durante esta ausência a vida não parou, muito pelo contrário, passou à velocidade da luz. Foram as férias de verão, foi o regresso a um trabalho em mudanças, foram muitas receitas (muitas mesmo!) por fotografar, foi um <a href="http://www.nossamesa.com/2015/10/sabado-no-porto.html">workshop de fotografia</a> e que me fez ficar ainda com mais saudades de ter tempo para o que realmente gosto, foi o ajustar ao trabalho antigo em casa nova, e foi, acima de tudo, aproveitar o pouco tempo de descanso para estar com as pessoas do coração, para passear, aproveitar o sol e recuperar energias. Mas espero estar de volta, pois já tenho saudades vossas :)</div>
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<b>Granola de banana</b> </div>
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(adaptado de "Chunky Banana Bread Granola" do livro "My New Roots")</div>
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<br /></div>
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80ml azeite Gallo Frutado</div>
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3 bananas maduras</div>
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100ml mel multifloral</div>
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300g flocos de aveia sem glúten</div>
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185g trigo sarraceno em grão</div>
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65g coco laminado</div>
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70g sementes de girassol</div>
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2 c.chá canela</div>
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1/2 c.chá sal marinho</div>
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140g avelãs grosseiramente picadas</div>
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Num processador, misturar bem o azeite com as bananas e o mel. Numa taça, misturar os restantes ingredientes e adicionar os liquidos, mexendo até estarem bem incorporados. Reservar uma parte para os queques e colocar o restante num tabuleiro revestido com papel vegetal. Levar ao forno pré-aquecido a 180º C durante 15-20mins, até dourar. Remover do forno e soltar a granola com a ajuda de uma espátula. Voltar a colocar no forno e virar a granola a cada 3-4mins durante cerca de 15min (num total de 30mins). A granola deve ficar seca e crocante. Retirar a granola e deixar arrefecer completamente antes mexer. Guardar num frasco hermético até 1 mês (duvido que vos dure 1 semana!)</div>
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<b>Queques de banana e chocolate </b></div>
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(adaptado de <a href="http://www.mynewroots.org/site/2010/11/on-being-cozy-and-banana-bread-2/">"Coziest Banana Bread" do blog "My New Roots"</a>)</div>
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60ml de leite magro</div>
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6 c.sopa de azeite Gallo Frutado</div>
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6 c.sopa mel multifloral</div>
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1 c.chá pasta baunilha</div>
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5 bananas maduras esmagadas</div>
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150g farinha + 150g farinha integral</div>
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1 c.chá bicarbonato de soda</div>
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1 c.chá fermento em pó</div>
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1/2 c.chá sal marinho</div>
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125g de amendoins torradas, partidos</div>
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100g de chocolate negro 85%, em pedaços</div>
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<br /></div>
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Num processador, misturar o leite, azeite, mel, pasta de baunilha e as bananas até obter uma mistura macia. Numa taça, combinar os ingredientes secos e adicionar a mistura de banana, misturando o mínimo possível. Envolver os amendoins e o chocolate e deitar dividir a massa por 12 forminhas de queques. Terminar cada queque com uma porção da Granola de Banana reservada e levar ao forno pré-aquecido a 180º C durante 20-25mins.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKkcuvggFtrlhWhnM71hIto81W4_pR8ozbgZluU6fixBNFtSjjZHn8A6PJIhybPIdOJNOlTXQ3XhP6eX3kHqGaV1ybuRdZ9dVPihMxVYut5bkAC5DiHL5gdgLLKyXPizykH7nhJphJGVhz/s1600/IMG_0487.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKkcuvggFtrlhWhnM71hIto81W4_pR8ozbgZluU6fixBNFtSjjZHn8A6PJIhybPIdOJNOlTXQ3XhP6eX3kHqGaV1ybuRdZ9dVPihMxVYut5bkAC5DiHL5gdgLLKyXPizykH7nhJphJGVhz/s640/IMG_0487.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Banana Bread Muffins and Banana Bread Granola - iPhone 6 @ http://instagram.com/ondina_maria/</td></tr>
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<i>It's been more than 3 months since I last shared a recipe with you. During my absence life didn't stop, on the contrary, it went as fast as light speed. There were the holidays, then going back to a changing work, many many recipes unfotographed, then a <a href="http://www.nossamesa.com/2015/10/sabado-no-porto.html">fotography workshop</a> that really made me miss having time for the things I enjoy the most, then it was settling in my work's new house but, above all it'll came down to enjoy the little free time to be around my lovely people, travel a bit, enjoy the sun and recharge batteries. But I sincerely hope I'm back, as I miss you guys a lot :)</i></div>
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<i><br /></i></div>
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<i><b>Banana bread granola</b> </i></div>
<div style="text-align: justify;">
<i>(adapted from "Chunky Banana Bread Granola" in "My New Roots" cookbook)</i></div>
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<i><br /></i></div>
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<i>80ml fruity evoo</i></div>
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<i>3 ripe bananas</i></div>
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<i>100ml multifloral honey</i></div>
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<i>300g gluten-free rolled oats</i></div>
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<i>185g buckwheat groats</i></div>
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<i>65g coconut flakes</i></div>
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<i>70g sunflower seeds</i></div>
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<i>2 tsp cinnamon</i></div>
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<i>1/2 tsp sea salt</i></div>
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<i>140g hazelnuts, coarsley chopped</i></div>
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<i><br /></i></div>
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<i>In a food processor, blend the evoo with the bananas and honey until smooth. In a bowl mix the rest of the ingredients and add the liquid mix, stirring well to coat. Keep some aside and pour the rest of the granola onto to a linned baking tray. Leave in the pre-heated oven at 180º C during 15-20mins, until golden. Remove from the oven and flip the granola in large chunks returning to the oven and flipping every 3-4mins for about 15mins (for a total of 30mins). The granola should be dry and crispy. Leave to completely cool down before storing in an airtight container, where it'll last for a month (though I doubt it'll last a week!).</i></div>
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<i><br /></i></div>
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<i><b>Banana and chocolate muffins</b></i></div>
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<i>(adaptado de <a href="http://www.mynewroots.org/site/2010/11/on-being-cozy-and-banana-bread-2/">"Coziest Banana Bread" do blog "My New Roots"</a>)</i></div>
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<i><br /></i></div>
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<i>60ml skimmed milk </i></div>
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<i>6 tbsp fruity evoo</i></div>
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<i>6 tbsp multifloral honey</i></div>
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<i>1 tsp vanilla paste</i></div>
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<i>5 mashed ripe bananas</i></div>
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<i>300g flour (equal parts light + whole)</i></div>
<div style="text-align: justify;">
<i>1 tsp baking soda</i></div>
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<i>1 tsp baking powder</i></div>
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<i>1/2 tsp sea salt</i></div>
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<i>125gg chopped peanuts</i></div>
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<i>100g chopped dark chocolate</i></div>
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<i><br /></i></div>
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<i>Put the milk, evoo, honey, vanilla, and bananas in a blender and blend until smooth. In a large bowl combine dry ingredients. Add banana mixture and combine using as few stroked as possible. Fold in nuts and chocolate. Pour into muffin molds pan and smooth the top. Top with the reserved Banana Bread Granola and bake at 180º C until a toothpick inserted in the center comes out clean (for about 20-25mins).</i></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWsJ5Dehyx9bbsUUuJD6o63e_oA9fO36FLNI2qZ3zVcHruuSpCHO6uIcCSqIFqczwcuvQagYIVnw7E_IlkzWXHRMlpW8bPN8N1KXdsOnGFSgZyoREO9AsyOJIUnOqj8bWJHncUrSSpBl6z/s1600/IMG_0486.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWsJ5Dehyx9bbsUUuJD6o63e_oA9fO36FLNI2qZ3zVcHruuSpCHO6uIcCSqIFqczwcuvQagYIVnw7E_IlkzWXHRMlpW8bPN8N1KXdsOnGFSgZyoREO9AsyOJIUnOqj8bWJHncUrSSpBl6z/s640/IMG_0486.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Banana Bread Granola with Coconut Yoghurt and Dark Chocolate Chips - iPhone 6 @ http://instagram.com/ondina_maria/<br />
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<a href="http://coentrosrabanetes.blogspot.pt/2015/12/estamos-de-volta-com-bananas-were-back.html">Originalmente publicado | Originally posted @ Coentros&Rabanetes</a></div>
Ondina Mariahttp://www.blogger.com/profile/07844367497014071099noreply@blogger.com0tag:blogger.com,1999:blog-4749821071440266994.post-58288296221297071932015-08-19T17:33:00.000+01:002016-11-18T17:34:13.189+00:00Gaspacho à Alentejana | Alentejo-style gazpacho<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlfu2IDxRv3qZEG6iDf_-osnXfzylnZUJmqQidtbBOY60gsf6mW96-hhSkUkc0YMpiMUWfQVmcdoGwJ3giI1UQm9W7ZM7L2fC1V3AJWU8lygfqsXZd3r0ZXW218NI1tjeviOlIu0x6_xld/s1600/IMG_0329.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlfu2IDxRv3qZEG6iDf_-osnXfzylnZUJmqQidtbBOY60gsf6mW96-hhSkUkc0YMpiMUWfQVmcdoGwJ3giI1UQm9W7ZM7L2fC1V3AJWU8lygfqsXZd3r0ZXW218NI1tjeviOlIu0x6_xld/s640/IMG_0329.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="background-color: white; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 12px; line-height: 16px;">Photo with iPhone 6 @ http://instagram.com/ondina_maria/</span></td></tr>
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Numa semana com mais dias cinzentos do que o resto do ano, deu-me para isto: um dia cheguei a casa e a única coisa que me apetecia verdadeiramente comer era um Gaspacho à Alentejana. Talvez por me fazer lembrar os dias de calor tórrido que apanhamos em Monsaraz, em férias na viragem de Junho para Julho. Talvez um gaspacho assim me fizesse voltar à piscina com vistas para a linda cidade altaneira, rodeada de campos dourados ponteados de oliveiras.... "Oh tempo volta p'ra trás..."</div>
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Moral de história: não, não fui teleportada para o meu adorado Alentejo, o tempo não voltou para trás (como, aliás, nunca volta!) mas o gaspacho soube-me pela vida! E tenho a certeza que vocês também vão gostar, até porque o sol já voltou a brilhar!</div>
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<b>Gaspacho à Alentejana</b></div>
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500g tomate-cereja</div>
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250g pimentos tricolores</div>
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1 pepino</div>
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1/2 meloa cantaloupe</div>
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750g água fria</div>
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250g cubos de gelo</div>
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6 c.sopa azeite</div>
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3 c.sopa vinagre vinho branco</div>
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Oregãos</div>
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Sal</div>
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Pimenta moída na hora</div>
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Cortar os tomates-cereja em quartos e colocar numa taça.</div>
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Retirar as pevides aos pimentos, picar e juntar aos tomates.</div>
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Partir o pepino em quartos e retirar as sementes. Fatiar finamente cada tira (quarto) e juntar aos restantes ingredientes.</div>
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Remover as pevides da meloa, retirar a polpa com uma colher formando bolinhas e colocar na taça.</div>
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Temperar a gosto com sal, pimenta e oregãos, adicionando o azeite e o vinagre e envolvendo bem. Cobrir com a água e com os cubos de gelo, rectificar os temperos, se necessário, e servir. </div>
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***</div>
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<i>On the greyest week of the year all I wanted was an Alentejo-style gazpacho. Go figure my cravings! Maybe it reminded me of the lovely, peaceful and scorching hot days when we spent our holidays in Monsaraz, while June turned into July. And maybe it would make me feel like I was back in that pool facing the majestic towering city surrounded by golden olive fields...</i></div>
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<i>Nop! I didn't get transported to my beloved Alentejo, I still don't master the art of turning back the time, but this gazpacho surely made my day! And I'm pretty sure it'll make your day too, especially because the sun is shining again!</i></div>
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<i><b>Alentejo-style gazpacho</b></i></div>
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<i>500g cherry tomatoes</i></div>
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<i>250g tricolor peppers</i></div>
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<i>1 cucumber</i></div>
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<i>1/2 cantaloupe melon</i></div>
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<i>750g cold water</i></div>
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<i>250g ice cubes</i></div>
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<i>6 tbsp evoo</i></div>
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<i>3 tbsp white wine vinegar</i></div>
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<i>Oreganos</i></div>
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<i>Salt</i></div>
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<i>Freshly ground pepper</i></div>
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<i>Slice the tomatoes in quarters and set aside in a large serving bowl.</i></div>
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<i>Remove the core and seeds from the peppers, slice them in small cubes and add to the bowl.</i></div>
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<i>Slice the cucumber, lengthwise, in quarters ad remove the seeds from each part. Slice very finely and add to the bowl.</i></div>
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<i>Remove the melon core and seeds and scoop small portions of the pulp into the bowl.</i></div>
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<i>Season to taste with salt, pepper and oreganos as well as with the measured eve and vinegar, mixing thoroughly. Top with the water and ice, rectify the seasoning if necessary and serve.</i></div>
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<a href="http://coentrosrabanetes.blogspot.pt/2015/08/gaspacho-alentejana-alentejo-style.html">Originalmente publicado | Originally posted @ Coentros&Rabanetes</a></div>
Ondina Mariahttp://www.blogger.com/profile/07844367497014071099noreply@blogger.com0tag:blogger.com,1999:blog-4749821071440266994.post-74708515462657678602015-08-06T17:31:00.000+01:002017-01-16T10:29:10.601+00:00Água aromatizada | Flavoured water<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="font-size: 13px;">Photo with iPhone 6 @ http://instagram.com/ondina_maria/</td></tr>
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Se a vida nos dá limões (e/ou qualquer outra fruta!) fazemos uma água aromatizada :)</div>
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Fresquinha, saborosa, perfeita para matar a sede em qualquer dia. Somos super fãs! E vocês, já experimentaram?</div>
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<b>Água aromatizada</b></div>
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1 limão, cortado em fatias</div>
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1 punhado de frutos vermelhos congelados</div>
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Folhas de menta</div>
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Água</div>
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Mais simples impossível: misturar todos os ingredientes num jarro e levar ao frigorífico durante pelo menos 2h antes de servir.</div>
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Para levar: colocar numa garrafa de vidro :)</div>
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***</div>
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<i>If life gives us lemons (and/or any other fruit) we make some flavoured water :)</i></div>
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<i>Cool, tasty, perfect to sooth out thirst in any day. We are super fond of it! Have you tried it before?</i></div>
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<i><b>Flavoured water</b></i></div>
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<i>1 lemon</i></div>
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<i>1 handful frozen berries</i></div>
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<i>Mint leaves</i></div>
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<i>Water</i></div>
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<i>Dead easy: mix all ingredients in a jar and leave in the fridge for a couple of hours before serving.</i></div>
<i>To go: place in a glass bottle :)</i><br />
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<a href="http://coentrosrabanetes.blogspot.pt/2015/08/agua-aromatizada-flavoured-water.html">Originalmente publicada | Originally posted @ Coentros&Rabanetes</a></div>
Ondina Mariahttp://www.blogger.com/profile/07844367497014071099noreply@blogger.com0tag:blogger.com,1999:blog-4749821071440266994.post-77178890844305746522015-07-29T17:29:00.000+01:002017-01-16T10:29:59.161+00:00O bolo de chocolate e o ingrediente secreto | The chocolate cake and the secret ingredient<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga6U21UJ_QD0amxTjbo5focYGAra4FlqF2lp8GYcq2pqOfkmlPh78LUOigkdwyxnrgyD9zGVbZlP8QVUzHsC2-ZZ5155nYQItbruDPPQ2yxFOIaz_SIkcTN4TbpqsqHEPJi3RnVKbRP-_Y/s1600/Choc_beet_cake_005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga6U21UJ_QD0amxTjbo5focYGAra4FlqF2lp8GYcq2pqOfkmlPh78LUOigkdwyxnrgyD9zGVbZlP8QVUzHsC2-ZZ5155nYQItbruDPPQ2yxFOIaz_SIkcTN4TbpqsqHEPJi3RnVKbRP-_Y/s640/Choc_beet_cake_005.jpg" width="640" /></a></div>
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Eu sei que é Verão e que os nossos queridos leitores procuram coisas frescas. Eu sei! Mas a verdade é que as beterrabas do mercado estavam lindas e a implorarem para vir para casa connosco. E eu sei que o blogue já tem várias receitas com beterraba, mas mais uma não faz mal, pois não? Principalmente quando vem no formato de bolo, com chocolate, azeite e mel. Já para não falar que temo que esta seja uma receita versátil e prevejo deliciosas combinações num futuro próximo. Quem disse que o Verão não podia saber a beterraba e chocolate? :p</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9luf3Yy0UE_zLhkepC5q8-hi5f4pE9FYgSSWW4o1Wzg5DxdA3jKu1mATq0iC60E_Cjn1XGpMVBlQ2Ifbmh0BXZjhcQT46JbWBFncneO9pm-pVDi3oWe-HD35eqH8_EZ_TPzCcVgUrxzxQ/s1600/Choc_beet_cake_008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9luf3Yy0UE_zLhkepC5q8-hi5f4pE9FYgSSWW4o1Wzg5DxdA3jKu1mATq0iC60E_Cjn1XGpMVBlQ2Ifbmh0BXZjhcQT46JbWBFncneO9pm-pVDi3oWe-HD35eqH8_EZ_TPzCcVgUrxzxQ/s640/Choc_beet_cake_008.jpg" width="640" /></a></div>
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<b>Bolo de chocolate e beterraba</b></div>
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(do livro The Green Kitchen - ver a receita original no <a href="http://www.greenkitchenstories.com/decadent-beet-chocolate-cake/">blog</a>)</div>
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130g azeite Gallo frutado</div>
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120ml mel</div>
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50g chocolate 85%, em pedaços</div>
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250g beterraba crua, ralada</div>
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3 ovos</div>
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200g farinha</div>
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2 c.chá fermento em pó</div>
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5 c.sopa cacau puro Valor</div>
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1 pitada de sal marinho</div>
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Descascar a beterraba, partir em quartos e colocar no copo da Bimby. Ralar durante 5s na velocidade 5. Retirar para uma taça e reservar.</div>
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No copo, colocar o azeite, mel e ovos e bater durante 5mins a 70ºC na velocidade 4. Adicionar o chocolate em pedaços, aguardar um pouco para que derreta e incorporar durante 20s na velocidade 6.</div>
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Deitar a beterraba e misturar 40s na velocidade 2. De seguida juntar a farinha peneirada com o fermento, o cacau e o sal e bater 8s na velocidade 6.</div>
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Deitar o preparado numa forma de buraco previamente untada com azeite e cacau e levar ao forno pré-aquecido a 180º C durante cerca de 30mins.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRZduW1TKBY4Dc72ez3AbGukJp6DRJq8FooOGuKxKsZUkHdEzTVpQ_aWfa1FXe2yaqj0NJuu-9pi-EZSnVwMK6gr9udIvpeHGcj4Kjj0tNEvMEJHD2C9DiqoyUN-VaUSJhDiPB6aNtS9Ni/s1600/Choc_beet_cake_001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRZduW1TKBY4Dc72ez3AbGukJp6DRJq8FooOGuKxKsZUkHdEzTVpQ_aWfa1FXe2yaqj0NJuu-9pi-EZSnVwMK6gr9udIvpeHGcj4Kjj0tNEvMEJHD2C9DiqoyUN-VaUSJhDiPB6aNtS9Ni/s640/Choc_beet_cake_001.jpg" width="640" /></a></div>
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<i>I know it's Summer and our dearest readers are looking for fresh and cold recipes. I know that! But the beetroots at the market were looking beyond gorgeous and begging to come home with us. I know we have posted our fair share of beet recipes here on the blog but one more is not going to kill you, right? Especially when it comes as a cake, with chocolate, olive oil and honey. And not to mention that I fear this is a truly versatile recipe and can anticipate delicious flavour combinations. Who said Summer couldn't taste like beet and choc? :p</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpvQ8Dd33vr41oitLdu6IHCNyuP7fRKPedYhBkjxIppfVApP0YI0FzjNeBFtke44bh-e0741Vqzye6HOCEl-Sqi0Vc5CdUCzA6MN0fPSwt51lPpz3TSQVov4ET6NFMjDU8d6elDSAd5uLr/s1600/Choc_beet_cake_003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpvQ8Dd33vr41oitLdu6IHCNyuP7fRKPedYhBkjxIppfVApP0YI0FzjNeBFtke44bh-e0741Vqzye6HOCEl-Sqi0Vc5CdUCzA6MN0fPSwt51lPpz3TSQVov4ET6NFMjDU8d6elDSAd5uLr/s640/Choc_beet_cake_003.jpg" width="640" /></a></div>
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<i><b>Chocolate and beetroot cake</b></i></div>
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<i>(from The Green Kitchen book - check original recipe on their <a href="http://www.greenkitchenstories.com/decadent-beet-chocolate-cake/">blog</a>)</i></div>
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<i>130g fruity evoo</i></div>
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<i>120ml honey</i></div>
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<i>50g dark chocolate (85%), broken into pieces</i></div>
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<i>250g raw beetroots, grated</i></div>
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<i>3 eggs</i></div>
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<i>200g flour</i></div>
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<i>2 tsp baking powder</i></div>
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<i>5 tbsp cacao powder</i></div>
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<i>1 pinch sea salt</i></div>
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<i>Peel the beets, slice in quarters and grate in the Thermomix for 5s on speed 5. Remove and keep aside.</i></div>
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<i>In the TM bowl place the evoo, honey and eggs and mix for 5mins at 70ºC on speed 4. Add the chocolate, waiting a bit for it to melt, and incorporate for 20s on speed 6.</i></div>
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<i>Add in the beet and mix 40s on speed 2. Sift the flour together with baking powder, cacao and salt and thoroughly mix for 8s on speed 6.</i></div>
<i>Pour the batter into a holed moulding tin, previously greased with evoo and coated with cacao, and bake in a pre-heated oven at 180º C for about 30mins.</i><br />
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<a href="http://coentrosrabanetes.blogspot.pt/2015/07/o-bolo-de-chocolate-e-o-ingrediente.html">Originalmente publicado | Originally posted @ Coentros&Rabanetes</a></div>
Ondina Mariahttp://www.blogger.com/profile/07844367497014071099noreply@blogger.com0