tag:blogger.com,1999:blog-84932644241429575342024-03-13T03:41:49.281+00:00Receitas do Menu VerdeBy Pami SamiPami Samihttp://www.blogger.com/profile/15990855015733662827noreply@blogger.comBlogger204125tag:blogger.com,1999:blog-8493264424142957534.post-38264911152283942242018-06-08T10:44:00.000+00:002018-06-08T10:47:28.620+00:00Tortas de azeite ao estilo Inês Rosales - Ines Rosales flat bread<div>
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Quando nasceu a minha filha, uma das caixinhas que recebemos no correio vinha de lá longe, de Granada, no sul de Espanha (Abraço querida Expe). Nessa caixinha vinham entre outros miminhos umas tortas ou pães achatados (para ser honesta nem sei bem qual será a terminologia em Português!) com azeite e anis.. Estava oficialmente aberto um novo romance! Caímos de amores por tais tortas e não descansei até conseguir reproduzi-las aqui em casa. Crocantes e aromáticas são divinais!</div>
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O mais incrivel é que estas tortas tem sementes de anis, que para além de ajudarem com cólicas e gas, propiciam a produção de leite materno! </div>
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Hoje trago-vos em tão a receitas das famosas tortas. </div>
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Rende cerca de 16 pães/ tortas</div>
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<b>Ingredientes:</b></div>
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100gr de azeite virgem</div>
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raspa de 1/2 limão</div>
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10 gr. de anis em grão</div>
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140 ml de água</div>
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20 gr. fermento de padeiro fresco</div>
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40 gr. licor de anis</div>
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40 gr. de açúcar + para polvilhar e esticar</div>
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360 gr. farinha para pão</div>
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1/2 c.c. sal</div>
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20 gr. sementes de sésamo</div>
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Modo de preparação</div>
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<li>Aquecer o azeite com as sementes de anis e raspa de limão. 4 minutos e deixar arrefecer.</li>
<li>Misturar a massa, todos os ingredientes, no robot de cozinha até começar a desprender dos lados.</li>
<li>Deixar levedar até dobrar o volume.</li>
<li>Pré aquecer o forno a 230º C.</li>
<li>Pesar/ dosear a massa em porções de 35 gr.</li>
<li>Esticar cada bolinha de massa até formar um disco fino e uniforme. Usar açúcar para não pegar. </li>
<li>Colocar num tabuleiro com papel vegetal.</li>
<li>Enfornar 6-8 minutos.</li>
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As tortas poderão ser guardadas durante alguns dias, numa lata ou frasco. as nossas nunca duram muito tempo! </div>
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When my daughter was born, among many gift boxes in the mail, we received a beautiful one, coming all the way from from the south of Spain, Granada. That carefully packed box, among other goodies had this incredible olive-oil flat breads with anise seeds.</div>
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A new romance had officially started! We immediately fell in love with those fragrant, crunchy, addictive flat breads! I wasn't at peace until I could reproduce them myself, here at home.</div>
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Curiously these flat breads have anise seeds that are known to help not only to relive gas, and colic but also to increase milk production in breastfeeding moms! Thumbs up! </div>
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Today I bring you the recipe.</div>
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Makes 16 flat breads</div>
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<b>Ingredientes:</b></div>
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100gr good quality olive oil</div>
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Zests form 1/2 a lemon</div>
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10 gr. anise seeds (not powder!)</div>
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140 ml water</div>
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20 gr. Baker's yeast</div>
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40 gr. anise licquore</div>
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40 gr. granulated sugar + to flatten and rolling</div>
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360 gr. bread flour</div>
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1/2 tsp. slat</div>
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20 gr. sesame seeds</div>
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Methode</div>
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<li>Gently warm the olive oil with the anise seeds and lemon zest. About 4 minutes, let it cool down.</li>
<li>Mix all the ingredients and start forming a dough on the kitchen stand mixer. The dough is ready when it starts coming off the sides of the bowl. </li>
<li>Let the dough rise in a warm corner until in doubles in volume.</li>
<li>Start the oven at 230º C.</li>
<li>Divide the dough into 35 gr. portions.</li>
<li>Using a rolling pin flatten each dough ball into a thin and even disc.</li>
<li>Place each flatten disc on a oven tray lined with baking paper.</li>
<li>Bake for 6-8 minutes.</li>
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You can store the cooled flat breads up to a few days in tin or jar; here at home they never last that long!! </div>
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Pami Samihttp://www.blogger.com/profile/02911049985412741335noreply@blogger.com0tag:blogger.com,1999:blog-8493264424142957534.post-79533059529508231562018-01-28T19:40:00.000+00:002018-01-28T19:40:33.215+00:003 Receitas reconfortantes para este Inverno - 3 Comfort food recipes for this Winter<div class="separator" style="clear: both; text-align: center;">
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A menos que estejam no himisfério sul, a esta altura do ano, as temperaturas frias do Inverno fazem pensar duas vezes antes de nos aventurar-mos lá fora. Sentimos falta de algo que nos conforte fazendo face as temperaturas frias à e falta de sol.<br />
Hoje apresento-vos 3 sugestões de comida reconfortante que faz parte das minha escolhas preferidas durante esta estação do ano. Sigam os links para verem as receitas! Todas as receitas são veganas.<br />
Disfrutem!<br />
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<a href="http://receitasdomenuverde.blogspot.is/2014/09/chili-de-quinoa-quinoa-chilli.html"><b><span style="color: purple;"><br /></span></b></a>
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Um chili de quinoa super nutritivo.<span style="color: purple; font-weight: bold;"> <a href="http://receitasdomenuverde.blogspot.is/2014/09/chili-de-quinoa-quinoa-chilli.html">Vejam a receita aqui./ Recipe here.</a></span></div>
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Uma sopa Marroquina super confortante. <span style="color: red;"><b><a href="http://receitasdomenuverde.blogspot.is/2012/10/harira-uma-sopa-marroquina.html">Vejam a receita aqui./ Recipe here.</a></b></span></div>
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A minha versão vegana da tradicional feijoada. <span style="color: orange;"><b><a href="http://receitasdomenuverde.blogspot.is/2012/05/feijoada-vegetariana.html">Vejam a receita aqui./ Recipe here</a> </b></span></div>
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Unless you are located in the southern hemisphere, at this time of the year, the cold Winter temperatures make us think twice before we venture ourselves outside. We have the need for something that comfort us facing the cold temperatures and the lack of sunshine.<br />
Today I present you with 3 suggestions of comfort foods that make part of my food preferences during this season. Follow the links for the recipes. (Under each picture)<br />
Enjoy! All vegan recipes.Pami Samihttp://www.blogger.com/profile/02911049985412741335noreply@blogger.com0tag:blogger.com,1999:blog-8493264424142957534.post-64910150641692719962018-01-21T15:04:00.003+00:002018-01-27T15:06:18.087+00:00Bolo de bolacha vegano - Só 3 ingredientes! - Graham crackers's cake<b><span style="color: orange;">Scroll down for English.</span></b><br />
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No outro dia vi um post no Facebook com bolos de bolacha veganos. Entretanto perdi-o de vista e resolvi criar a minha própria versão.Como cá em casa adoramos chantily de côco da <i style="color: red;">Soaytoo </i>pensai em usá-lo para criar este bolo super simples, delicioso e rápido de confeccionar. É definitivamente uma alternativa mais saudável ao tradicional bolo de bolacha Português. E é vegano!<br />
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<b>Ingredientes:</b><br />
1 pacote de bolacha maria (ver nota 1)<br />
1 pacote de chantilly de côco<br />
2 expressos<br />
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Opcional: côco ralado para salpicar. Um splash de rum para dar um toque especial.<br />
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<b>Modo de preparação:</b><br />
Bater as natas de côco que devem estar bem frias. Adicionar o rum aqui se desejado. Reservar.<br />
Molhar as bolachas uma a uma no café. Dispor num prato com a forma desejada.<br />
Colocar um colher de chá de chantilly no topo de cada bolcha. Repetir por várias camadas até obter a altura desejada do bolo.<br />
Reservar um pouco de chantilly para barrar o bolo no final se desejado. Salpicar com côco ralado e já está. Refrigerar por 30 min antes de servir.<br />
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Nota 1 : As bolachas marias que usei apesar de não conterem produtos animais na sua composição tinham um aviso em caso de alergias que indicava a possibilidade de conter traços de leite. Deste modo se forem 100% vegan tenham atenção à marca de bolachas que escolhem.<br />
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Nota 2: O bolo não é muito doce, por isso para pessoas mais gulosas sugiro que sirvam com um fio de xarope de ácer.. Yumm!<br />
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<b>English version</b><br />
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Saw a post on facebook the other day about vegan graham crackers cake (it's a Portuguese thing). I ended up loosing that post but still I wanted a vegan version of that cake. So I decided to create my own version. Here at home we love this <i><span style="color: red;">Soyatoo</span></i> coconut whip cream so much that I had the idea of using it for my cake version. It turned out tobe a very simple, delicious a quick treat. It definitely is a much healthier to the tradicional Portuguese version. And it's vegan!<br />
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<b>Ingredients:</b><br />
1 package of graham crackers (see note 1)<br />
1 package of coconut whip cream Soyatoo<br />
2 expressos coffee<br />
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Optional: Coconut flakes to sprinkle on top. A dash of rum for extra flavour.<br />
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<b>Methode: </b><br />
Whip the coconut cream which is best when chilled. Add a splash of rum if you would like. Set aside.<br />
Dip the crackers one by one in the coffee. Place them in the desired shape on a plate.<br />
On top of each cracker place a teaspoon of the whipped coconut cream.<br />
Repeat until you have the desired height. <br />
Save a little bit of the cream if you wish to cover the cake afterwords. Sprinkle with coconut flakes.<br />
Refrigerate for 30 minutes before serving.<br />
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<b>Note 1: </b>The graham crackers I used, despite having no animal products on their ingredient list, had a warning saying that they may contain traces of dairy. If you are straight vegan look for a brand that you know it's 100% vegan.<br />
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<b>Note 2: </b>The cake is not very sweet. If you wish to add more sweetness you can serve it with a drizzle of maple syrup.
<a data-pin-do="embedUser" data-pin-board-width="400" data-pin-scale-height="240" data-pin-scale-width="80" href="https://www.pinterest.com/menuverde/"></a>Pami Samihttp://www.blogger.com/profile/02911049985412741335noreply@blogger.com0tag:blogger.com,1999:blog-8493264424142957534.post-78230903178356863972017-12-27T17:25:00.000+00:002017-12-27T17:25:11.505+00:00 Pão de abóbora Sefardita - Butternut Challah <br />
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<b> Scroll down for English Version</b></div>
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Já lá vão uns anos.. O tempo passa, o mundo pula e avança, e eu nunca pensei voltar ao Menu Verde. </div>
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Continuo com um pé entre Portugal e Islândia e com uma mãozinha na Irlanda. Existem muitos projectos no ar, sonhos em vias de realização, família e vida acadêmica, tudo junto dando forma a este delicioso bolo que é a vida. </div>
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Mas cá estamos de volta e esperamos ter vindo para ficar. Quanto a vós caros leitores, puxem de uma cadeira e sentem-se: o pano vai subir!</div>
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Hoje trago-vos uma receita que tem vindo a marcar presença na nossa mesa em dias de festa faz já alguns anos. É uma das nossas favoritas e é baseada num livro que vos aconselho muito: <a href="https://www.bookdepository.com/Blessing-of-Bread-Maggie-Glezer/9781579652104?ref=grid-view&qid=1514383807335&sr=1-28">"Blessing of a bread"</a> de Maggie Glezer. O livro conta-nos diversas histórias de famílias Judias, com receitas e tradições. </div>
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Rende 2 pães grandes<br />
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<b>Ingredientes:</b><br />
170 gr. puré de abóbora (butternut squash, assada no forno durante 45min/ 1h a 180 ºC)<br />
10 gr. de fermento granulado ou 20 gr. de fermento fresco<br />
1 c.c. cardamomo em pó<br />
1 c.c. gengibre em pó<br />
750 gr. farinha para pão (150 + 600)<br />
210 gr. água morna<br />
100 gr. açúcar (50+50)<br />
12 gr. sal marinho<br />
2 ovos biológicos + para pincelar<br />
110 gr. óleo de girassol<br />
sementes de sesamo para salpicar<br />
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<b>Faz-se assim</b><br />
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<ol>
<li>Activar o fermento: o fermento + 150 gr. de farinha + toda a água + 50 gr. açúcar. Misturar muito bem e deixar descansar até que duplique de volume. Pode ser amassado directamente no robot de cozinha.</li>
<li>Adicionar os restantes ingredientes à mistura do fermento e trabalhar a massa suavemente na velocidade mais lenta no robot de cozinha até que a massa se começe a despegar dos lados da taça. Se optarem por amassar à mão façam uma covinha no centro da farinha e despejem a mistura do fermento e todos os restantes ingredientes para o centro. Trabalhem a massa até que fique tudo homogêneo. </li>
<li>Levedar a massa por cerca de 2 horas; a cada 30 min dobrar a massa para que esta ao subir e descer trabalhe melhor glúten, resultando num pão mais fofinho. (Este passo é particularmente importante se a massa for trabalhada à mão, o que não necessitará de tanto esforço).</li>
<li>Dividir a massa em a) 6 partes iguais se optarem por fazer tranças b) 8 partes iguais se optarem por fazer este entrançado redondo (ver fotos)</li>
<li>Entrançar, e deixar descansar, 30 min, coberto com um pano. Pré aquecer o forno a 200 ºC</li>
<li>Pincelar o pão com ovo e salpicar com sementes de sésamo.</li>
<li>Enfornar, baixando a temperatura para 180 ºC. Coze entre a 45-60 min. Troquem a posição dos pães a meio da cozedura pois estes não caberão no mesmo tabuleiro.</li>
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<b style="text-align: justify;">English Version</b><br />
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<br class="Apple-interchange-newline" /> Few years have passed since you last hear from me... Time passes, the World continues and evolves, and I have never though I would be back at Menu Verde's Kitchen. </div>
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With my feet between Portugal and Iceland and little hand over in Ireland, there are many projects in the air, dreams on the verge of becoming true, family, academic life, all together shaping the delicious cake that we call "Life".</div>
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But I am back and hopping to stay. So pull a chair, take a sit and let the curtains rise; the show is about to begin!</div>
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Today I bring you an old time favorite, always making a presence on special occasions. This bread recipe is based on the fabulous book <a href="https://www.bookdepository.com/Blessing-of-Bread-Maggie-Glezer/9781579652104?ref=grid-view&qid=1514383807335&sr=1-28">"Blessing of a bread"</a> by Maggie Glezer. It is a very interesting book that tells us many stories about Jewish families, their traditions and their recipes. </div>
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For 2 big breads<br />
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<b>Ingredientes:</b><br />
170 gr. butternut squash puree (bake the butter squash for 45-60 min at 180 ºC, then process it until smooth)<br />
10 gr. dry yeast or 20 gr. fresh yeast<br />
1 tsp. Cardamom powder<br />
1 tsp. ginger powder<br />
750 gr. bread flour (150 + 600)<br />
210 gr. luke warm water<br />
100 gr. sugar (50+50)<br />
12 gr. sea salt<br />
2 organic eggs + brushing<br />
110 gr. sunflower oil<br />
sesame seeds for sprinkling<br />
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<b>Method</b><br />
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<li>Make a yeast slurry to activate it: yeast + 150 gr.of flour + all the water + 50 sugar. Combine all of these ingredients and let it rest until in doubles in size. You can use a kitchen mixer for this if you like.</li>
<li>Add the rest of the ingredients to the yeast slurry and gently work them into the dough. Work the dough on the stand mixer until it starts to stick away from the sides of the bowl. If you intend to mix it by hand then make a well in the middle of the dry ingredients and place all the wet ingredients in the center. Start mixing until is all a sticky mess and then start kneading until it looks homogenous. It does not need to be perfect as you can see in the next step.</li>
<li>Let the dough proof for 2 hours; in which every 30 min you should punch the dough and fold it again. This will stretch the gluten in the dough resulting in a extra fluffy bread. (This is especially important if you choose to make it by hand, requiring less effort to work the gluten).orço).</li>
<li>Divide the dough in a) 6 equal parts if you would like to have regular braids with 3 strands or b) 8 equal parts if you would like to have this beautiful round shaped braid with 4 strands. (see pictures)</li>
<li>Plait the dough, and let proof for 30 min. covered with a tea towel. Preheat the oven now at 200 ºC.</li>
<li>Brush the breads with egg wash and sprinkle with sesame seeds. </li>
<li>Bake in separated trays for 45-60 min. Lower the temperature to 180 ºC as soon you place the breads in the oven. Exchange the position of the trays half way so that both breads get equally baked. (I suppose you will be baking on the top and the other on the bottom of the oven)</li>
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<br />Pami Samihttp://www.blogger.com/profile/02911049985412741335noreply@blogger.com2tag:blogger.com,1999:blog-8493264424142957534.post-2919567074858391652014-12-07T22:07:00.001+00:002014-12-07T22:07:36.645+00:00Beijinhos de coco - Coconut kisses <h4>
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<b>Scroll down for English version...</b><br />
<b><br /></b><span style="font-weight: normal;">Olha o Inverno destemido e imponente, trouxe-nos um manto branco de veludo, e hoje também algum sol...</span><span style="font-weight: normal;">E esse vento frio que gela as nossas bochechas, é o mesmo vento que enregela nossas mãos quando estas se aventuram fora dos bolsos... Já para não falar nos narizes que ao final de minutos deixam de dar sinais de vida... </span><span style="font-weight: normal;">Inverno branco que enalteces a beleza Artica da nossa Islândia, deixai que ela permaneça adormecida no seu sono de beleza profundo, que nós buscaremos alento entre cobertores de lã, docinhos e chávenas de chocolate quente! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4mc5B05FmyHo_A-L2Hcjz-SrPRCCaK1iTd5CTcIXkDzg7Bde4q9xHoX34-EbQ1P9y7LNH1Azkw2J6hpilJdNPCjDP_md3PQwoNJPAu_F3sTgj6vmO-nuXe8ILa0KMRvRgLSLlk4HUL9M/s1600/cocontkisses2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4mc5B05FmyHo_A-L2Hcjz-SrPRCCaK1iTd5CTcIXkDzg7Bde4q9xHoX34-EbQ1P9y7LNH1Azkw2J6hpilJdNPCjDP_md3PQwoNJPAu_F3sTgj6vmO-nuXe8ILa0KMRvRgLSLlk4HUL9M/s1600/cocontkisses2.JPG" height="426" width="640" /></a></div>
<br /><br /><br /><b>Ingredientes - 10 beijinhos de coco, ou um tipo de Rafaellos mais saudáveis :P</b><br /><span style="font-weight: normal;">40gr manteiga de cacau</span><span style="font-weight: normal;">20gr óleo de coco</span><span style="font-weight: normal;">25gr xarope de agave escuro</span><span style="font-weight: normal;">80gr coco ralado + para revestir</span><span style="font-weight: normal;">1/4 c. chá de baunilha em pó </span><span style="font-weight: normal;">1/2 c.chá raspas de lima bio</span><span style="font-weight: normal;">10 avelãs</span><br />
<span style="font-weight: normal;"><br /></span><b>Faz-se assim...</b><br /><span style="font-weight: normal;">Em banho-maria aquecemos levemente a manteiga de cacau. </span><span style="font-weight: normal;">Adicionamos todos os outros ingredientes à excepção do coco ralado para revestir...</span><span style="font-weight: normal;">Se a misturar não estiver bem firme, e for impossível dar forma aos chocolatinhos, guardar a mistura no frigorífico por 30 min. </span><span style="font-weight: normal;">Formar 10 bolinhas (1 colher de chá de massa por bolinha +/-). No centro de cada bolinha colocar uma uma avelã.</span><span style="font-weight: normal;">Revestir as bolinhas com coco ralado e já está :)</span><br />
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<b><br />*** English version ***</b><br />
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<span style="font-weight: normal;">Look at this fearless and majestic Winter, he brought us a gorgeous velvety snow mantle and today some sunshine to go with it... And the cold wind which freezes our cheeks, is the same wind that frosts our hands whenever they try to go out of our pockets... Not to mention our poor noses, after a few minutes exposed to cold they cease to live!</span><br />
<span style="font-weight: normal;">Oh white Winter, enhancing the grace of our Artic Iceland, leave her to doss in her deep sleep of beauty, while we humans will seek comfort in woolen blankets, sweets and mugs of hot chocolate! </span><br />
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<b>Ingredients - 10 coconut kisses, or some kind of healthier Rafaellos</b><br /><span style="font-weight: normal;">40gr cocoa butter</span><br /><span style="font-weight: normal;">20gr coconut oil</span><br /><span style="font-weight: normal;">25gr dark agave sirup</span><br /><span style="font-weight: normal;">80gr grated coconut + some to coat</span><br /><span style="font-weight: normal;">1/4 tsp of vanilla powder</span><br /><span style="font-weight: normal;">1/2 tsp lime zest (organic)</span><br /><span style="font-weight: normal;">10 hazelnuts </span><span style="font-weight: normal;"><br /></span><br />
<b>Method...</b><br />
In a water bath slightly warm up the the cocoa butter. Add in all the other ingredients, except the coating coconut. If the mixture is not very sticky and falling apart, place it in the fridge to harden up for 30 min.Give shape to 10 small balls (1 tsp of mixture for each ball roughly). In the center of each ball hide an hazelnut :) Coat the balls with some grated coconut and that's it! <br />
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<br />Pami Samihttp://www.blogger.com/profile/15990855015733662827noreply@blogger.com2tag:blogger.com,1999:blog-8493264424142957534.post-58319651308897324442014-11-30T19:20:00.002+00:002014-11-30T19:20:17.919+00:00O mito da proteína - The protein myth<h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIXoKCgC53xPtJLGGjpavGH0K3zpwU_rvXnAwJ0TTJacTCf3Iv08dwuMyNNGgdkSxztZyhyphenhyphen0uLg74poPLlC3LXhdcnhx2RXyVxOpzPw9CjrlIFlkt-WZjleiQkqfbtqFiJ0eeqy5k17XE/s1600/meat_NO.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIXoKCgC53xPtJLGGjpavGH0K3zpwU_rvXnAwJ0TTJacTCf3Iv08dwuMyNNGgdkSxztZyhyphenhyphen0uLg74poPLlC3LXhdcnhx2RXyVxOpzPw9CjrlIFlkt-WZjleiQkqfbtqFiJ0eeqy5k17XE/s1600/meat_NO.JPG" height="640" width="448" /></a></div>
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<span style="font-size: large;">O mito da proteína... </span></h4>
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Ainda há muita gente que pensa que as dietas veganas e vegetarianas são pobres em proteína e por isso incompatíveis com actividades físicas que requerem mais esforço, o que não é verdade.</div>
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<span style="font-size: large;"> As proteínas de origem animal porque são muito complexas requerem esforço extra do nosso corpo para que sejam digeridas/assimiladas. </span></div>
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<span style="font-size: large;"> A quantidade de sucos gástricos e enzimas necessárias para digestão de alimentos tão complexos como a carne fazem parte de um processo que exige demasiada energia física. </span></div>
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<span style="font-size: large;">Se o corpo está ocupado a digerir alimentos tão pesados não terá tanta energia para outras funções tão importantes como a regeneração de tecidos, e outras funções vitais prioritárias. </span></div>
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<span style="font-size: large;">Um dos outros motivos pelo qual proteína animal é tão nefasta para o corpo humano é porque torna o ph corporal ácido, quando este deveria ser alcalino. Quando isto acontece vários mecanismos corporais são accionados de forma a restabelecer o ph alcalino. Sendo os ossos a fonte mais disponível de matéria alcalina, cálcio é então lixiviado dos ossos de forma a balancear o ph corporal, resultando em vários problemas ósseos.</span></div>
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<span style="font-size: large;"> Infelizmente o processo não termina aqui! Uma vez restabelecido o ph, os resíduos de cálcio são então filtrados nos nossos preciosos rins que forçadamente desempenham o seu papel. Os rins sofrem bastante neste processo pois as partículas de cálcio com o tempo tornar-se-ão em dolorosas calcificações mais conhecidas por cálculos renais...</span></div>
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<span style="font-size: large;">O pancreas também sofre; durante o processo da digestão de alimentos de origem animal estes requerem a secreção de mais enzimas digestivas levando o pancreas à exaustão. Eventualmente este orgão deixará de exercer as algumas das suas funções o que levará ao seu mal funcionamento. Esta situação é claramente visível em pessoas que sofrem de diabetes... Independentemente se sofre diabetes ou não este órgão deveria ser bem estimado já para não falar no resto do nosso precioso corpo! </span></div>
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<span style="font-size: large;">Então que tipo de proteínas devemos nós consumir? </span></h4>
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<span style="font-size: large;"> Todas as proteínas são compostas por aminoácidos, aminoácidos estes que não passam de 'tijolos de construção' no nosso organismo. Por isso na alimentação vegana e vegetariana é muito importante o consumo de alimentos variados a todas as refeições de forma a obter proteínas completas. Temos de ter a certeza de que fornecemos ao nosso corpo todos os componentes para que este possa fazer as 'reparações' necessárias do dia a dia, sem sobrecarregar o sistema. Aqui ficam alguns exemplos:</span></div>
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<b><span style="font-size: large;">Arroz integral conjuntamente com feijões...</span></b></div>
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<span style="color: orange; font-size: large;"><b>Brown rice and beans...</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh87hTjG4nVN7FBLvjO4HY7ww3oWLrN5hpv2LP00uK4le2XU0h3tu1LD7m0BJMLatPNWvycrVdSCTsXcxw1pk2I8YBbTdvTw96Pl0sVdGcmEZRAVO3V3vdemXmEM0HeKuSNVZQkFI1LeSc/s1600/riceandbeans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh87hTjG4nVN7FBLvjO4HY7ww3oWLrN5hpv2LP00uK4le2XU0h3tu1LD7m0BJMLatPNWvycrVdSCTsXcxw1pk2I8YBbTdvTw96Pl0sVdGcmEZRAVO3V3vdemXmEM0HeKuSNVZQkFI1LeSc/s1600/riceandbeans.jpg" height="248" width="640" /></span></a></div>
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<b><span style="font-size: large;">Quinoa...</span></b></div>
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<b><span style="font-size: large;">Nozes de diferentes tipos...</span></b></div>
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<b><span style="color: orange; font-size: large;">Nuts of all kinds...</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVC3ZmZUwCOq_JDHRj3sJy46Z395O2e0VMhaDPPV5vMWD8VwQRcIRYVJt1O47vbVNeJBVxrokIND-NrC8njbKjRM_GKKMONEo1uGLEM9EK4lMsgAabtBTvWIVfWXAVtg5ya-feP4Vn9DE/s1600/nuts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVC3ZmZUwCOq_JDHRj3sJy46Z395O2e0VMhaDPPV5vMWD8VwQRcIRYVJt1O47vbVNeJBVxrokIND-NrC8njbKjRM_GKKMONEo1uGLEM9EK4lMsgAabtBTvWIVfWXAVtg5ya-feP4Vn9DE/s1600/nuts.jpg" height="640" width="640" /></span></a></div>
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<b><span style="font-size: large;">Sementes variadas, como de abóbora, girassol, cânhamo, linhaça, chia etc...</span></b></div>
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<b><span style="color: orange; font-size: large;">Several seeds such as pumpkin seeds, sunflower seeds, hemp seed, chia, flaxseed etc...</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA2XZgoCJxTGK9UQCaoeQ93FovyWCkfi9SvHQtNuWagRrDEhxJ4fAs0V7j5aM36skvelEC7WAGUlMEIdbIOkoHTSoqBM4vrBTiK8O6gVo-I6x8Bgw9xo2PMIcv97zSRl9ECa32QNLprMY/s1600/bestseeds_world.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA2XZgoCJxTGK9UQCaoeQ93FovyWCkfi9SvHQtNuWagRrDEhxJ4fAs0V7j5aM36skvelEC7WAGUlMEIdbIOkoHTSoqBM4vrBTiK8O6gVo-I6x8Bgw9xo2PMIcv97zSRl9ECa32QNLprMY/s1600/bestseeds_world.jpg" height="282" width="400" /></span></a></div>
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<b><span style="font-size: large;">Outras leguminosas como lentilhas, grão de bico, feijões etc...</span></b></div>
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<b><span style="color: orange; font-size: large;">Other beans and pulses such lentils, chickpeas etc...</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcKlIcxfqgVygf2W0_M1FOPo6vTdXA0E6vAW5ExPnoQOA2hA81BpcyTyWXHDj3QrhkCZkOCBRMKNIf1swHi-ZJnNhA10be87QwXoXSyXUpOxXyQjQz18AvvdaLfiN0CZ_KB0fBanlLUAk/s1600/legumes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcKlIcxfqgVygf2W0_M1FOPo6vTdXA0E6vAW5ExPnoQOA2hA81BpcyTyWXHDj3QrhkCZkOCBRMKNIf1swHi-ZJnNhA10be87QwXoXSyXUpOxXyQjQz18AvvdaLfiN0CZ_KB0fBanlLUAk/s1600/legumes.jpg" height="448" width="640" /></span></a></div>
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<b><span style="font-size: large;">Batata doce...</span></b></div>
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<b><span style="color: orange; font-size: large;">Sweet potato...</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbGCO39t0B3wb-NI4rD3visAFHwbiBstI6VJwOHIwtSkvOLL88GkdZHZ25jHdjDW9kKIA1U-XsUiI4lE1_7l2w7zRT_DJS3vrIdGthEfw-_8r2_ux7g4Np3QVRkC_5d3qaYs7LNQTOyWQ/s1600/sweet-potato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbGCO39t0B3wb-NI4rD3visAFHwbiBstI6VJwOHIwtSkvOLL88GkdZHZ25jHdjDW9kKIA1U-XsUiI4lE1_7l2w7zRT_DJS3vrIdGthEfw-_8r2_ux7g4Np3QVRkC_5d3qaYs7LNQTOyWQ/s1600/sweet-potato.jpg" height="560" width="640" /></span></a></div>
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<span style="color: orange; font-size: large;"><b>English version</b></span></div>
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<span style="font-size: large;">The protein myth...</span></h4>
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<span style="font-size: large;"> There are still lots of people out there thinking about vegan and vegetarian diets being low in protein thus not recommended for more demanding and straining physical activities and sports, which is not truth. </span></div>
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<span style="font-size: large;"> Proteins from animal sources are very complex requiring an extra effort from our bodies to get digested and assimilated. </span></div>
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<span style="font-size: large;">The amount of gastric juices and enzymes required to process such complex foods as meat are very demanding in terms of physical energy. </span></div>
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<span style="font-size: large;"> If the body is busy digesting foods it surely has no time to do other sorts tasks like repairing body tissue or even taking care of the vital functions properly!</span></div>
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<span style="font-size: large;"> Another reason why animal protein is so harmful for our health has to do with the body ph; animal products turn our ph acidic and out of balance as the general body ph needs to be alkaline. </span></div>
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<span style="font-size: large;">When this situation happens body mechanisms are triggered in order to bring it back in balance. Bones are the more readily available source of alkaline matter in our bodies, therefore calcium is leached out from our bones to reestablish our body ph. Of course this will result in numerous bone health issues on its own.</span></div>
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<span style="font-size: large;"> Unfortunately damages go even further, once the ph has been balanced out lots of calcium residues are dispersed in the blood stream thus to be filtered by our precious kidneys. The kidneys then struggle with all this massive particles and as time goes by it will end up forming all sorts of calcified deposits which eventually will harden giving origin to painful kidney stones.</span></div>
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<span style="font-size: large;"> The pancreas also suffers; during the digestive process more enzymes are required to digested foods of animal source, exhausting the pancreas leading to malfunction of this organ which is clearly visible in people suffering from diabetes... Regardless if one suffers from diabetes or not this organ should be well cared for as the rest of our precious body!</span></div>
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<span style="font-size: large;">Which type of proteins do I need to consume then?</span></h4>
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<span style="font-size: large;"> <span style="font-weight: normal;">All the proteins are made of amino acids which are kind of the building blocks of our body if you would like. So if you are having a vegan or vegetarian diet you have to make sure you have lots of diverse foods in all of your meals. </span></span></h4>
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<span style="font-size: large;"><span style="font-weight: normal;"> Variety is the key here! If you follow this rule you are sure that you will be supplying your body plenty of different nutrients and amino acids to preform all the day to day repair tasks. You can see some examples above in the pictures.</span></span></h4>
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<span style="font-size: xx-small;"><b>Image sources:</b></span></div>
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http://www.just-health.net/Quinoa-Vs-Brown-Rice.html</div>
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https://atasteofbrazil.wordpress.com/2013/08/02/brazilian-beans/</div>
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http://www.thegardengrazer.com/2013/01/crazy-for-quinoa.html</div>
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http://www.nuts.com.au/</div>
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http://www.trueactivist.com/the-top-10-healthiest-seeds-on-earth/</div>
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http://healthyplate5.blogspot.com/2012/12/beans-beans-they-are-good-for-your-heart.html</div>
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http://delraycra.org/tag/sweet-potato/</div>
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Pami Samihttp://www.blogger.com/profile/15990855015733662827noreply@blogger.com1tag:blogger.com,1999:blog-8493264424142957534.post-51651652753132807142014-11-09T20:05:00.000+00:002014-11-09T20:05:36.180+00:00Patê de sementes de girassol - Sunflower seed spread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg5Dkis-mjoP8jrudkQJzQ4a-qYhsoQLTP7_xerlByY4NmQ3M2OV8vl5p_9rf0KIpe0STX-MsdCjYK4WFA3eGwP9xkmVtSvUqYy0jYgTFCi8fFAB4GU33o1kLr7linRr6AEfp4UgFoBVE/s1600/Spread_Sunflowerseed1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg5Dkis-mjoP8jrudkQJzQ4a-qYhsoQLTP7_xerlByY4NmQ3M2OV8vl5p_9rf0KIpe0STX-MsdCjYK4WFA3eGwP9xkmVtSvUqYy0jYgTFCi8fFAB4GU33o1kLr7linRr6AEfp4UgFoBVE/s1600/Spread_Sunflowerseed1.jpg" height="640" width="426" /></a></div>
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Parece que a vida anda às voltas por aqui... Dúvidas, alegrias e tristezas são tudo peças deste puzzle da minha vida a 66º norte... Estou farta deste ar poluído e gasoso fruto da fúria ígnea da natureza! Deste frio que me congela o nariz e fazer doer as extremidades! Já para não falar nos factores humanos mais parecem desumanos! Ah Portugal onde estás tu?...<br />
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Enfim, fases da vida assim fazem nos crescer, fazem-nos enrijecer. Eu cá estarei para ver se essas teorias se aplicam a mim...<br />
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Mudando de assunto, hoje trago-vos uma espécie de patê, muito simples e nutritivo. Para quem está a deixar de comer lacticínios, nomeadamente manteiga, e torce o nariz às margarinas vegetais (extraídas por métodos duvidosos), esta receita é uma excelente escolha para as substituir.<br />
As sementes de girassol tem um alto teor em vitaminas e minerais e antioxidantes, e são reconhecidas por proteger o sistema cardiovascular.<br />
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Podem usar este patê em sandwiches, como molho 'dip' para vegetais etc etc. Eu pessoalmente adoro-o com cenouras e aipo! Yum yum!<br />
Podem também fazer em quantidade e guardar por uns dias no frigorífico. As sementes são demolhadas para que o corpo absorva melhor os seus nutrientes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI_usWJ26vH-mZ5i8lh32GKwbyY3IgONHdj48Mna3wLFSXz_3kf3clTc7EMERkc6S9sOuoytHcIzXhPIEVfNNvuIX4BXax6SKWihelKl9wncNmzOTSm05X0o4qeMDSfyB59WYUOlb-af4/s1600/Spread2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI_usWJ26vH-mZ5i8lh32GKwbyY3IgONHdj48Mna3wLFSXz_3kf3clTc7EMERkc6S9sOuoytHcIzXhPIEVfNNvuIX4BXax6SKWihelKl9wncNmzOTSm05X0o4qeMDSfyB59WYUOlb-af4/s1600/Spread2.JPG" height="640" width="426" /></a></div>
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<b>Só 5 Ingredientes!</b><br />
150gr de sementes de girassol descascadas (demolhadas durante a noite)<br />
4 c.sopa de azeite de qualidade<br />
1 dente de alho<br />
sumo de 1 limão<br />
2 c.sopa de tamari ou molho de soja orgânico.<br />
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<b>Modo de preparo</b><br />
É super simples, escoam-se as sementes de girassol, e colocam-se todos os ingredientes no processador de alimentos. Triturar até obter a consistência de patê, se necessário adicionar um pouco de água.<br />
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E já está! Tão simples e rápido! <br />
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<b>*** English version ***</b><br />
Today I bring you a patê or a spread if you prefer, very simple and nutritious. If you are trying to give up dairy, like butter for example, and if you do not like margarine (extracted by dubious means), this recipe is for you; an excellent replacement for those health damaging products. <br />
Sunflower seeds are rich in vitamins, minerals and antioxidants known to help and strengthen the cardiovascular system.<br />
You can use this spread on sandwiches, as dip for veggies etc etc. I personally love it carrots and celery sticks! Yummy!<br />
I can as well make a big batch and keep it in the fridge for a few days. The seeds are soaked for a better absorption of their nutrients in our body.<br />
<br />
<b>Only 5 Ingredients!</b><br />
150gr sunflower seeds (soaked over night)<br />
4 Tbsp good quality olive oil<br />
1 garlic clove<br />
1 lemon - juice<br />
2 Tbsp. Tamari sauce or another organic soy sauce.<br />
<br />
<b>Method</b><br />
Very simple, drain the seeds, and place all the ingredients in the food processor. Process until you get a nice and thick consistency. If you wish you can add some water to make it more lighter.<br />
<br />
And that's it! How simple and easy!<br />
<br />
Enjoy!<br />
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<br />Pami Samihttp://www.blogger.com/profile/15990855015733662827noreply@blogger.com0tag:blogger.com,1999:blog-8493264424142957534.post-65171179987136703002014-10-26T19:51:00.000+00:002014-10-26T19:54:14.172+00:00Biscoitos crús de trigo sarraceno - Buckwheat raw cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDeWyX12yjmH5pY1lPskMqm_lYL9YvjL86y8yJwAkP3dEqLnVbi_Tz8EY74ft2W9ucPi-kjTzMuq0daphqg9ukGatoTJg0LQ8DwlKJsfAj5GnuTp0R8Jk37uqGUTxAmaZbCPfbDrhqe-w/s1600/rawcookiesW.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDeWyX12yjmH5pY1lPskMqm_lYL9YvjL86y8yJwAkP3dEqLnVbi_Tz8EY74ft2W9ucPi-kjTzMuq0daphqg9ukGatoTJg0LQ8DwlKJsfAj5GnuTp0R8Jk37uqGUTxAmaZbCPfbDrhqe-w/s1600/rawcookiesW.jpg" height="640" width="450" /></a></div>
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<b>Scroll down for english version.</b></div>
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<div>
<br /></div>
Biscoitos crudívoros de trigo sarraceno germinado. Sem açúcar, sem glúten e vegano!<br />
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<div>
Não se deixem intimidar pelo que parece ser uma receita complexa. Asseguro-vos que não é. Embora os biscoitos desidratados levem o seu tempo até ficarem prontos, é tempo que podemos estar a fazer outras actividades. Este tipo de biscoitos podem inclusive ficar na desidratadora durante a noite. Assim quando acordarem de manhã estão prontos :) <br />
<div>
Porquê biscoitos crudívoros? Vocês sabiam que os alimentos ao serem cozinhados perdem o seu alto teor em enzimas? Enzimas essas que desempenham funções importantes no nosso corpo, nomeadamente na ajuda à digestão. Já para não falar no valor nutricional nos alimentos cozinhados que é reduzido.</div>
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De qualquer forma isto é uma longa história que poderei vir a desenvolver mais, um dia destes, se vocês meus caros leitores o assim quiserem! </div>
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<div>
<b>Trigo sarraceno germinado passo a passo, 2-3 dias</b></div>
<div>
<ol>
<li>Demolhar a quantidade de trigo sarraceno desejada por 15 minutos.</li>
<li>Escorrer bem num passador de rede.</li>
<li>Colocar o passador sobre uma taça, e deixar num local sossegado da cozinha.</li>
<li>Lavar e escorrer bem pelo menos 2 vezes ao dia.</li>
<li>Ao final do primeiro dia já será verão umas caudazinhas na base das sementes.</li>
<li>Usar assim que desejar, eu prefiro os meus com 0,5 cm.</li>
</ol>
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Podem usar estes germinados em granolas, saladas, biscoitos etc.</div>
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<div>
<b>Ingredientes </b></div>
<div>
160gr tamaras demolhas</div>
<div>
100gr de amendoas integrais</div>
<div>
200gr de banana madura (2 a 3 pequenas)</div>
<div>
130gr de trigo sarraceno germinado</div>
<div>
1 c.c. cardamomo em pó</div>
<div>
1 c.c. raspa de laranja biológica</div>
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<b><br /></b></div>
<div>
<b>Preparação</b></div>
<div>
Colocar todos os ingredientes no processador de alimentos, com a excepção do trigo sarraceno germinado.</div>
<div>
Pulsar até todos os ingredientes estarem combinados mas não completamente em puré. </div>
<div>
Retirar do copo do processador de alimentos e adicionar o trigo sarraceno, envolver tudo muito bem.</div>
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<br /></div>
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Com as mãos dar forma aos biscoitinhos um a um, usando como medida uma colher de chá.</div>
<div>
Colocar no tapete da desidratadora um a um. Desidratar por 12 horas a 40ºC, virar a meio do tempo. </div>
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<b>Nota: </b>Embora não o tenho experimentado julgo que também os poderão fazer estes biscoitos no forno desligado, enquanto este ainda está morno...</div>
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<h2>
<b>English version</b></h2>
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Raw vegan cookies with sprouted buckwheat. Sugar-free, gluten free and vegan! It could not get any better!</div>
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I assure you these are soooo good!!</div>
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<div>
Please do not feel overwhelmed with with what seems to be a complex recipe. I assure you it is not complicated. Although raw cookies can take their time on the dehydrator it is time that you can use for something else, you just let them there doing their thing :) You can even choose to dehydrate them over night so that when you wake up they will be super ready!</div>
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Why raw cookies, you ask? Do you know that food upon cooking loses their enzyme account and nutritional value? Enzymes have several important functions in our body, especially in the digestive process. . <br />
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<div>
Anyway this is kind of a long story and I will talk about it more in detail if you, my dear readers want me to. </div>
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<div>
<b>Sprouting buckwheat step by step, 2-3 days.</b></div>
<div>
<ol>
<li>Soak the desired quantity of buckwheat you are looking for to sprout, for 15 minutes.</li>
<li>Drain well on a mesh colander.</li>
<li>Place the colander with the soaked seeds over a bowl and leave it in a quite place in your kitchen.</li>
<li>Wash through and drain at least twice a day.</li>
<li>By the end of the first day you should be able to see some tiny tails coming out of the seeds.</li>
<li>Use them when you want, I prefer them when their tails are about 0,5 cm in size.</li>
</ol>
<br />
You can use buckwheat sprouts in many ways, from granola, porridge, sprinkled over salads, just use your imagination.<br />
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<br /></div>
<div>
<b>Ingredients for the cookies</b></div>
<div>
160gr soaked dates</div>
<div>
100gr whole meal almonds</div>
<div>
200gr ripe bananas (2 to 3 small ones)</div>
<div>
130gr sprouted buckwheat</div>
<div>
1 tsp. cardamom powder</div>
<div>
1 tsp organic orange zest</div>
<div>
<br /></div>
<div>
<b>Preparation</b></div>
<div>
Place all the ingredients, except for the sprouted buckwheat, in the power blender or food processor.</div>
<div>
Pulse until all the ingredients are combined, but not completely processed.</div>
<div>
Remove from the food processor and add in the sprouted buckwheat. Fold in gently.</div>
<div>
Use your hand and shape the cookies one by one using a teaspoon of cookie mix for each.</div>
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</div>
<div>
Place the cookies on the dehydrator trays/sheets. Dehydrate for 12 hours at 40ºC. Turned them halfway through so that they get crispier. </div>
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<b>Note: </b>Although I have not tried it, I think you can make this cookies in the oven, once You had turned it off and it is still lukewarm... If you try this let me know :)</div>
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Pami Samihttp://www.blogger.com/profile/15990855015733662827noreply@blogger.com2tag:blogger.com,1999:blog-8493264424142957534.post-64775440820202745642014-09-21T19:12:00.000+00:002014-09-21T19:12:20.102+00:00Chili de quinoa - Quinoa Chilli<div class="separator" style="clear: both; text-align: center;">
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<b>Scroll down for English Version.</b><br />
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Por onde começar? Vulcões, um final de Verão muito atarefado, férias canceladas, novo semestre à porta...<br />
Tenho de facto andado um tanto atarefada, na padaria gente que parte e gente que chega, muita azáfama e acabei por ter as minhas férias estragadas! Não consegui tirar uma única semana inteira por causa de tanto trabalho e outras coisas que infelizmente me ultrapassam...<br />
Por casa continuo às voltas com as minhas queridas plantas e preparados medicinais, ao menos algo que me traga alegria :)<br />
Amanhã começo o primeiro semestre do segundo ano do meu curso, embora o aguarde ansiosamente sei que o tempo livre vai deixar de existir! Vai começar o malabarismo de tempo escola vs. trabalho vs. algum tempo para mim? Veremos, veremos :)<br />
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Por cá embora o tempo não tenha arrefecido (gracias vulcão mais aquecimento global) as cores Outonais vão pintando as paisagens trazendo um certo conforto e aconchego.<br />
Por isso trago hoje uma receita para reconfortar as barriguinhas mais resistentes ao Inverno que está aí ao virar da esquina.<br />
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<b>Chili de quinoa</b><br />
<br />
Serve 4 pessoas<br />
<b>Ingredientes</b><br />
400gr de quinoa pré cozinhada (usei tricolor era a única que tinha por casa)<br />
1/2 cebola picada<br />
2 dentes de alho<br />
4 tomates picados<br />
1 pimento vermelho em cubos (pequeno)<br />
1 pimento amarelo em cubos (pequeno)<br />
250gr feijão vermelho cozido (equivalente a 1 lata)<br />
200gr de milho bebé (equivalente a 1 lata)<br />
1 c.c. pimentão doce fumado (smoked paprika)<br />
1 vagem de piripiri (a gosto)<br />
1/2 c.c. cominhos em pó<br />
cerca de 400ml de água<br />
1/2 c.c. levistico em pó<br />
sal<br />
azeite <br />
<br />
<b>Modo de preparo</b><br />
Num tacho largo começar por refogar a cebola picada e o alho em azeite por alguns minutos.<br />
Em seguida adicionar o tomate picado e uma pitada de sal, mexer e continuar a refogar até o tomate se comece a desfazer.<br />
Adicionar agora o pimento picado e as especiarias, envolver tudo muito bem por 5 minutos para que todos os sabores se misturem..<br />
Juntar o feijão escorrido e o milho bébé (cortado em pedaços, caso venha inteiro). Envolver bem e adicionar um pouco de água com o levistico e mais uma pitada de sal, deixar cozer por mais uns 5 minutos.<br />
Agora que o nosso refogado está irresistível adicionamos a quinoa pré cozida, e mais agua para que o nosso chili fique com bastante molho. Verificar especiarias, adicionar mais sal e picante se necessário. Envolver tudo muito bem e deixar apurar por 10 min. em lume brando.<br />
Servir quente salpicado com coentros frescos.<br />
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P.s. esta comida é boa antes de hibernar! hehe!<br />
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<b><br /></b>
<b>English Version</b><br />
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Oh dear where to start? Volcanoes? A very busy end of Summer? Canceled holidays? A new semester at the door?...<br />
In fact I've been quite busy, in the bakery people coming and going; too much fuss resulting in spoiled/ almost non-existent holidays! So much work and other issues beyond my power unable me to take a single whole week off work!<br />
At home I always try to find out time for my beloved plants and healing preparations, at least something to lift my mood :)<br />
Tomorrow I will be starting the first semester of my second year, despite looking forward to it I know that there will not be much free time! I will start juggling again, school vs. work vs. some free time for myself? I will see where this is going... :)<br />
Weather around here hasn't cooled yet (thanks to the mr. volcano and global warming all together!) but the Autumn colors start showing their beauty; at a rapid pace they paint the whole landscape bringing me some strange comfort and coziness. <br />
Therefore I present you a lovely comfort food today, to feed all the snug bellies during the Winter that is just around the corner.<br />
<br />
Quinoa chili<br />
<br />
Serves 4<br />
<b>Ingredients</b><br />
400gr quinoa pre cooked (I've used tricolor because it was the only one I had home)<br />
1/2 onion, diced<br />
2 garlic cloves, cruhed<br />
4 tomatoes, diced<br />
1 small red pepper, diced<br />
1 small yellow pepper, diced<br />
250gr red kidney beans (one can)<br />
200gr baby corn (one can)<br />
1 tsp. smoked paprika<br />
1 small dried chili (the portuguese variety is super strong!)<br />
1/2 tsp. powder cumin<br />
about 400ml water<br />
1/2 tsp. lovage in powder<br />
salt<br />
olive oil<br />
fresh coriander leaves<br />
<br />
<b>Method</b><br />
<b><br /></b>
In a large pan braise the onions and garlic with a dash of olive oil for a few minutes.<br />
Next add in the tomatoes and a pinch of salt, sauté until to tomato is really smooth, starting to fall apart. <br />
Add now the peppers and spices, gently folding. Allow it cook for 5 minutes until all the flavors are combined.<br />
Red kidney beans and chopped baby corn should follow, add them in along with some water and the lovage. Sprinkle inn another pinch of salt and let it cook for another 5 minutes.<br />
Time for the quinoa now, gently fold it into the pot and add some more water to get a saucy chili. Check the spices and salt adding more according to your taste.<br />
Let it cook on a gentle heat for 10 minutes more. Stir occasionally to make sure it doesn't stick to the bottom!<br />
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Server hot with sprinkled with fresh coriander leaves.<br />
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P.s. This is the perfect food if you plan to hibernate this Winter! hehe!Pami Samihttp://www.blogger.com/profile/15990855015733662827noreply@blogger.com4tag:blogger.com,1999:blog-8493264424142957534.post-75800029748521606652014-08-24T19:15:00.000+00:002014-08-24T19:15:53.854+00:00Gazpacho de pepino - Raw cucumber soup <div class="separator" style="clear: both; text-align: center;">
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<b>Scroll down for English version</b><br />
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Finalmente o sol brilha, contribuindo para o meu bom humor! Tentando não pensar no trabalho; entre banhos de sol, passeios nas praias vulcânicas, e um rodopio de colheita e seca de plantas medicinais para o Inverno árduo que inevitavelmente se aproxima; assim tenho passado os meus dias de Verão tardio Islandês.<br />
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As nossas estufas essas seguem o ritmo o ritmo do Verão produzindo quase exponencialmente; há montes de pepinos, montanhas de tomates para todos as cores e gostos, pimentos lindos, magníficos etc etc. <strike>In</strike>felizmente muitos pepinos, e outros vegetais saem assim tortos, e não podem ser vendidos no mercado 'normal'. Nunca percebi essa obsessão, tudo tem que ser perfeito e direitinho; a natureza é mesmo assim imprevisível, livre, cresce como bem lhe apetece!<br />
De qualquer forma muitos desses vegetais fornecem a nossa cozinha comunitária e até a nossa padaria; mas alguns eventualmente acabam no lixo, por isso é habito passar por lá e resgatar uns quantos ou comprar directamente ao nosso agricultor que é muito simpático.<br />
Estão a imaginar o meu Verão? Não há dia que não coma pepinos! No sumo verde matinal sempre, e em diversas saladas, pickles de frigorífico e em sopas crudíveras magníficas como esta :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCN4GH0N82lZ9dTc9E2QJKsm-5OrTUwal57Pk3G6ZQxJj9wmD0UoQVf1PvP04ysbpp8QuwILDMn0PeU3xqtyAKoaNAa4uVfJV5qib5VGJTn7rlMcvKu1KY0XKxfQMRI_uMFBpJwzy5vL8/s1600/gazpachopepino_menuverde1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCN4GH0N82lZ9dTc9E2QJKsm-5OrTUwal57Pk3G6ZQxJj9wmD0UoQVf1PvP04ysbpp8QuwILDMn0PeU3xqtyAKoaNAa4uVfJV5qib5VGJTn7rlMcvKu1KY0XKxfQMRI_uMFBpJwzy5vL8/s1600/gazpachopepino_menuverde1.JPG" height="640" width="468" /></a></div>
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Sopa crudivera de pepino, tipo gazpacho.<br />
<br />
Serve 3 a 4<br />
<b>Ingredientes</b><br />
400gr pepino - 1 pepino grande<br />
300ml água<br />
4 c.sopa azeite<br />
2 c.sopa vinagre balsamico<br />
1 dente de alho grande<br />
150gr de amendoas inteiras, demolhadas durante a noite<br />
3 ou 4 folhas de capuchinha (<a href="http://en.wikipedia.org/wiki/Tropaeolum_majus" target="_blank">Tropaeolum majus</a>)<br />
sal a gosto<br />
<br />
<b>Modo de preparo</b><br />
No copo da liquidificadora, ou processador de alimentos colocar todos os líquidos primeiro; em seguida adicionar todos os restantes ingredientes, cortando os pepinos em tiras e as folhas de capuchinha picadas grosseiramente. Pulsar até que obter uma mistura homogénea, rectificar o sal e voltar a pulsar. Dependendo da qualidade da vossa liquidificadora o resultado pode ser uma sopa bastante macia ou um pouco mais grossa. O sabor esse está todo lá!<br />
Quão simples esta receita!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzaeSmQ4VRYIH6tzVXbAZJ2cF8vQR6ncIn_SDEY-_zchyphenhyphen6Wkdnoz3qGlHq4QdGLX6WwCY_kXCyj7ec3TKiVPYiB-1gEOfLQvPu8OnwYQODRc1iLF5Wy7H5ybkhJLaVhHI9ZzVPXydV1Zk/s1600/IMG_3005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzaeSmQ4VRYIH6tzVXbAZJ2cF8vQR6ncIn_SDEY-_zchyphenhyphen6Wkdnoz3qGlHq4QdGLX6WwCY_kXCyj7ec3TKiVPYiB-1gEOfLQvPu8OnwYQODRc1iLF5Wy7H5ybkhJLaVhHI9ZzVPXydV1Zk/s1600/IMG_3005.JPG" height="640" width="426" /></a></div>
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<b>English Version </b><br />
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The sun is finally shining, helping me out to stay in a good mood! As I try not to think much about work, I enjoy myself between sun bathing, long walks on the southern volcanic beaches; swirling around gathering and drying medicinal herbs for the tough winter to come. My daily routine as been pretty much like this, enjoying the spontaneous Icelandic late Summer...<br />
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Our precious greenhouses, they choose to follow the rhythms of Summer producing massively; loads of cucumbers; mountains of tomatoes in any color or size you dream of; peppers so gorgeous you almost ashamed to eat their beauty; any many, many other wonderful organic veggies. <br />
<strike>Un</strike>fortunately there are many cucumbers and other veggies that become misshapen, thus they cannot be sold on the 'regular' market. Honestly I never got over this obsession in our society, why everything needs to be perfect and straight? Nature is unpredictable, free, things grow they way they feel like, not the way we humans want to... <br />
Anyways, most of this 'second class' veggies supply our community kitchen, which serves one meal a day; and I use some our bakery as well. Eventually some of this vegetables will end up going to the compost; that's why I'm constantly visiting the greenhouses to reclaim and buy stuff. Our farmer is such a nice guy, a joy to be around. <br />
So you can imagine my Summer? There is no day I will not eat and drink loads of cucumbers! On my green juice in the morning, several salads, fridge pickles, raw soups like this one, you name it. :)<br />
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Raw, cold cucumber soup, kind of a gazpacho.<br />
<br />
Serves 3 a 4<br />
<b>Ingredients</b><br />
400gr cucumber - 1 big cucumber<br />
300ml cold water<br />
4 Tbsp. olive oil<br />
2 Tbsp. balsamic vinegar<br />
1 garlic clove<br />
150gr de whole almonds, soaked over night<br />
3 or 4 leaves of nasturtium (<a href="http://en.wikipedia.org/wiki/Tropaeolum_majus" target="_blank">Tropaeolum majus</a>)<br />
salt to taste<br />
<br />
<b>Method</b><br />
In the food processor cup or jug place all the liquid ingredients first; next add all the other ingredients, don't forget to cut the cucumber in slices, and if you are using nasturtium leaves chop them roughly as well. Pulse until you get a nice and soft mixture. Check the salt and pulse once again to combine well. Depending on the quality of your food processor/ blender the results can be a smooth and soft soup or a little more thicker, but don't worry, the flavor will all be there!<br />
Quão simples esta receita!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYcaFQBDwQfIarptLSOjWYmkmi3NmN5jAP6c5l8TqcZQnX4A65-6R2sYKfGGk4LuNW_YTj2ynmIxZlpyKo2XEA4BThOTn9F8m_iRXkYbnKsKGoI47Vzm7FMPvzootCbzR6GeAQMIm3MLw/s1600/cucumbers_menuverde.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYcaFQBDwQfIarptLSOjWYmkmi3NmN5jAP6c5l8TqcZQnX4A65-6R2sYKfGGk4LuNW_YTj2ynmIxZlpyKo2XEA4BThOTn9F8m_iRXkYbnKsKGoI47Vzm7FMPvzootCbzR6GeAQMIm3MLw/s1600/cucumbers_menuverde.jpg" height="476" width="640" /></a></div>
<br />Pami Samihttp://www.blogger.com/profile/15990855015733662827noreply@blogger.com0tag:blogger.com,1999:blog-8493264424142957534.post-77188500384369935442014-08-04T00:08:00.000+00:002014-08-04T00:08:52.479+00:00Korma de nacos de soja Indianos - Soy chunks korma <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKFsTL1f_BJKRaRqtmIKVoPn-g8uf7y8_aUKNsqf3yQHw4rXMErmwKUZ2K2bL1XG-CMlWXLvvh_nmfgjcByAxz7xsJg35WoVQPzbf0p8C52Un6BPnkOQDBgaHh5poFI-08CQfQHfBh6I4/s1600/IMG_2650.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKFsTL1f_BJKRaRqtmIKVoPn-g8uf7y8_aUKNsqf3yQHw4rXMErmwKUZ2K2bL1XG-CMlWXLvvh_nmfgjcByAxz7xsJg35WoVQPzbf0p8C52Un6BPnkOQDBgaHh5poFI-08CQfQHfBh6I4/s1600/IMG_2650.JPG" height="426" width="640" /></a></div>
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<b>Scroll down for English version</b><br />
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Andava a arrumar a dispensa e encontrei um pacote de nacos de soja. Estava para lá esquecido, não é um ingrediente que use muito, e na verdade não é algo que aprecie muito. É demasiado processado para o meu gosto.<br />
De qualquer forma apetecia-me algo indiano foi então que encontrei esta receita de korma/ kurma na <a href="http://www.divyasculinaryjourney.com/2012/05/soya-chunks-kurma.html#comment-form" target="_blank">Divya's kitchen</a> que acabei por adaptar.<br />
Não estava planeado publicar esta receita, mas como adorei tirei fotos para vos mostrar :)<br />
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<b>Serve 3-4 pessoas</b><br />
<b>Ingredientes </b><br />
180gr. nacos de soja<br />
100gr. ervilhas (usei congeladas)<br />
óleo de girassol<br />
1 cebola grande picada<br />
1 c.chá de sementes de funcho<br />
1/2 c.chá canela em pó<br />
1/2 c.chá cravinho em pó<br />
4 tomates em cubinhos<br />
1 dente de alho esmagado<br />
1/2 c.chá de gengibre fresco ralado<br />
1/2 c.chá de curcuma/tumérico em pó<br />
1 c.chá flocos de chili (ajustar consoante o gosto)<br />
2 c.chá sementes de coentros em pó<br />
30gr. coco ralado<br />
1 c.chá de sementes de cominhos<br />
sal a gosto<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLxQaytAsXpEDnEmzd1dUDnsQMmd105W19VhZKfM0GCG2XJTVYB27_tDkVB4D-OVsNCuotW-c0loxw64Bho1BjIGuvcVSgVnaKGp9vNzLEGVhbWY2xWLynqI6JwNv65Scm17r9wZcjiJE/s1600/IMG_2639.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLxQaytAsXpEDnEmzd1dUDnsQMmd105W19VhZKfM0GCG2XJTVYB27_tDkVB4D-OVsNCuotW-c0loxw64Bho1BjIGuvcVSgVnaKGp9vNzLEGVhbWY2xWLynqI6JwNv65Scm17r9wZcjiJE/s1600/IMG_2639.JPG" height="426" width="640" /></a></div>
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<b>Método de preparação</b><br />
- Começamos por cozer os nacos de soja em água fervente e um pouco de sal durante cerca de 30 min. Na fase final da cozedura adicionamos as ervilhas deixando cozer apenas 2-3 minutos. Escoar tudo muito bem e reservar.<br />
- Numa caçarola colocamos um pouco de óleo, a cebola picada, as sementes de funcho, cravinho e canela. Deixar refogar alguns minutos até que a cebola se torne transparente e que as especiarias libertem o seu aroma.<br />
- Em seguida adicionar o tomate em cubos assim como o alho e gengibre ralados. Refogar até que o tomate se torne macio.<br />
- Neste ponto juntar o tumérico, chili, e também os coentros em pó. Mexer bem para que todas as especiarias se misturem numa fragrante dança.<br />
- Por fim adicionar o coco ralado, misturar tudo muito bem e retirar do lume, verificar o sal.<br />
- Reduzir a puré com o processador de alimentos os varinha mágica. Reservar.<br />
- Noutra caçarola limpa colocamos um pouco de óleo juntamente com as sementes de cominhos para que libertem o seu aroma.<br />
- Adicionar os nacos de soja pré cozinhados, assim como as ervilhas. Agitar bem a caçarola para que tudo fique bem misturado.<br />
- Regar com o molho reservado e mexer tudo muito bem, deixar ferver durante alguns minutos para que todos os sabores se misturem e entrelacem.<br />
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Servir salpicado com coentros frescos e arroz jasmim.<br />
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<b>English version</b><br />
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I was tiding up the pantry when I came across a package of soy chunks. It was sitting there, forgotten, it's not a very popular ingredient in my kitchen, and honestly I don't particularly fancy it. It's too much processed for my taste.<br />
Anyway, I've found myself on the mood for Indian food, and that was when I came across this Korma/kurma recipe from <a href="http://www.divyasculinaryjourney.com/2012/05/soya-chunks-kurma.html#comment-form" target="_blank">Divya's kitchen</a>, which I have ended up adapting. <br />
I was definitely not planning to publish this recipe but since I've liked it so much I took some photos to show you :)<br />
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<b>Serves 3-4 persons</b><br />
<b>Ingredients</b><br />
180gr. soy chunks<br />
100gr. green peas (I used frozen)<br />
sunflower oil<br />
1 big onion diced<br />
1 tps. fennel seeds<br />
1/2 tsp. cinnamon powder<br />
1/2 tsp. cloves in powder<br />
4 tomatoes in cubes<br />
1 garlic clove, crushed<br />
1/2 tsp. ginger, grated<br />
1/2 tsp. turmeric powder<br />
1 tsp. chili flakes (adjust to taste)<br />
2 tsp. coiander/ cilantro seeds, powdered<br />
30gr. shredded coconut<br />
1 tsp. cumin seeds<br />
salt to taste<br />
<br />
<b>Method </b><br />
- Start by cooking the soy chunks in boiling water with a bit of salt for about 30 min. When they are almost done add the green peas letting them cook only for a few minutes. Drain well and reserve.<br />
- In a pan add a little bit of oil, the diced onion, fennel seeds, cloves and cinnamon. Sauté for a few minutes until the onion gets translucent and all the spices release their aromas.<br />
- Next add the tomatoes, garlic and ginger. Braise until the tomato has turned soft.<br />
-At this point we will be adding turmeric, coriander/cilantro powdered seeds. Stir well in order to get blend all the spices in a fragrant dance.<br />
- Finally add the shredded coconut, combine well and remove from the stove, check for salt.<br />
- Reduce into a puree by using a food processor. Reserve.<br />
- Coat a clean pan with some oil, throw in the cumin seeds so they release their aroma.<br />
- Add the soy chunks and green peas to the pan, stirring well to combine.<br />
- Pour in the reserved sauce and stir gently, combining all the flavors. Check for salt and adjust the thickness of the sauce by adding more water if desired. Simmer for a few minutes and then serve sprinkled with fresh cilantro leaves. <br />
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Serve with jasmin rice.<br />
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<br />Pami Samihttp://www.blogger.com/profile/15990855015733662827noreply@blogger.com4tag:blogger.com,1999:blog-8493264424142957534.post-27271397737380404652014-07-19T18:09:00.002+00:002014-07-19T18:09:42.076+00:00Molho de tomate assado para conservar - Roasted tomato sauce for canning<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ2o8JIKmcTPL1CcP1lNbt-rHl75gILNrJrYhh9Q00Hx97LdfD1iXW5BprI9sNurViWa_uuBElS6oxIDzfQfTzAh4rqf_W5Vrvz29zRKk-E5NibW9OzswNF1i1OBYpBGgdw7NhjJVC_mc/s1600/tomatoauce1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ2o8JIKmcTPL1CcP1lNbt-rHl75gILNrJrYhh9Q00Hx97LdfD1iXW5BprI9sNurViWa_uuBElS6oxIDzfQfTzAh4rqf_W5Vrvz29zRKk-E5NibW9OzswNF1i1OBYpBGgdw7NhjJVC_mc/s1600/tomatoauce1.JPG" height="426" width="640" /></a></div>
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<b>Scroll down for English version</b></div>
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É uma longa história mas o facto é que encontrei montes de tomates no lixo. Sim no lixo, já ouviram falar de <a href="http://en.wikipedia.org/wiki/Garbage_picking" target="_blank">dumpster diving</a>? É incrível e chocante ver o quanto desperdício existe na nossa sociedade consumista. E não estou a falar só nas nossas casas... Mas nos mercados e super mercados, nos restaurantes nos produtores etc. É muito triste e revoltante apercebermos-nos de que a fome só existe porque os alimentos estão mal distribuídos! Se quiserem que aprofunde mais este assunto aqui no blog deixem um comentário em baixo ou na página do facebook. <br />
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Dada a abundância súbita de tomates decidi fazer um molho de tomate assado para conservar. O molho é delicioso e muito versátil, pode ser usado em bases de outros molhos, com pasta, em pizzas etc. </div>
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Se pasteurizado o molho pode durar até pelo menos um ano. Exactamente há uma ano atrás fiz esta receita; abri o último frasco há umas semanas e estava perfeito!<br />
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<div>
<b>Ingredientes para 4 frascos de 250ml</b></div>
<div>
2 kg tomates maduros</div>
<div>
1 cebola grande</div>
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4 dentes de alho </div>
<div>
um raminho de alecrim</div>
<div>
um raminho de tomilho</div>
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um raminho de óregãos</div>
<div>
1 c.chá piri-piri</div>
<div>
1 c.sopa de açúcar</div>
<div>
azeite</div>
<div>
3 c.chá de sal </div>
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<div>
<b>Preparação</b></div>
<div>
Pré aquecer o forno a 180ºC. Cortar todos os tomates ao meio, em seguida coloca-los num tabuleiro do forno, com a face cortada para cima. Cortar a cebola e o alho em tiras grosseiras, distribuir por cima dos tomates.</div>
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Salpicar tudo com açúcar e temperos, regar com um bocadinho de azeite.</div>
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Assar no forno durante uma hora. Retirar do forno e reduzir tudo a puré com um passevite ou até mesmo um passador de rede. </div>
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Colocar num tacho e adicionando a sal, mexer bem e esperar que comece a ferver.</div>
<div>
Entretanto esterilizam-se os frascos no forno a 160ºC durante 10-15 min.</div>
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Colocar também uma panela grande ao lume com água a ferver.</div>
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Com um funil largo enchem-se os frascos, tapando de imediato, atenção para não se queimarem! </div>
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Colocar um pano de cozinha dobrado no fundo da panela com água fervente. mergulhar os frascos bem fechados um a um. Pasteurizar durante 15-20 min. Cuidado ao retirarem os frascos da água a ferver.<br />
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Guardar num local fresco, abrigado da luz do sol.<br />
Validade pasteurozado: 1 ano.</div>
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Fonte: baseado em receita do livro <i>Preserves</i> de Pam Corbin.<br />
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<b>English version</b><br />
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It's kind of a long story but the fact is I got loads of tomatoes from the dumpster. Yes, from the trash; have you heard of<a href="http://en.wikipedia.org/wiki/Garbage_picking" target="_blank"> dumpster diving</a> yet? <br />
It is incredibly shocking getting to know how much waste exists in our consumerist society. And I am not just talking about the food waste in our homes, but in the markets, restaurants, supermarkets and even straight out from the farmers! Sadly I realize that hunger only exists because food is not evenly distributed!<br />
If you would like me to approach this subject more into detail please leave a comment bellow or on my facebook page.<br />
<br />
With such an abundance of tomatoes I decided to make some roasted tomato sauce for canning. This sauce besides delicious is incredibly versatile, you can use it as a base sauce; in pasta; pizza etc, etc.<br />
When pasteurized this sauce can last at least a year. Exactly a year ago I made a batch of this sauce, I ended up opening the last jar a week ago, it was still perfect and gorgeous! <br />
<br />
<div>
<b>Ingredients for 4 jars of 250ml</b></div>
<div>
2 kg tomatoes</div>
<div>
1 big onion</div>
<div>
4 garlic cloves </div>
<div>
a sprig of rosemary</div>
<div>
a sprig of thyme</div>
<div>
a sprig of oregano</div>
<div>
1 tsp of chili flakes</div>
<div>
1 tbsp of sugar</div>
<div>
olive oil</div>
<div>
3 tsp salt </div>
<div>
<br /></div>
<div>
<b>Methode</b></div>
<div>
Preheat the oven at 180ºC. Cut all the tomatoes in half, placing them in a baking tray with cut side up.<br />
Cut the onion and garlic in chunks, scatter on the top of the tomatoes. Sprinkle everything with sugar, spices and a drizzle of olive oil.<br />
Roast for an hour.</div>
<div>
Remove from the oven and turn everything into a puree either using a <i>passevite</i> or forcing it through a sieve.<br />
Place the fragrant puree on a cooking pot, bring it to a simmer, add the salt and more spices if desired.<br />
Meanwhile sterilize your jars in the oven at 160ºC for about 10-15 min.<br />
Also fill a big cooking pot the water and bring it to a boil. <br />
Using a wide-mouth funnel fill all sterilized jars with the yummy sauce. Place the lids on and screw tightly.<br />
If your water is already boiling place a folded tea towel in the bottom of the pot. Now gently submerge all the jars in the boiling water. Pasteurize for 15-20 min. Be careful while removing the jars out of the boiling water!<br />
<br /></div>
<div>
Store in a cool dry place, away from the sunlight.<br />
Keeps for a year when pasteurized.</div>
<div>
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<div>
Source: based on a recipe from the book <i>Preserves</i> by Pam Corbin.<br />
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Pami Samihttp://www.blogger.com/profile/15990855015733662827noreply@blogger.com2tag:blogger.com,1999:blog-8493264424142957534.post-77077777248618783902014-07-06T18:19:00.000+00:002014-07-06T18:21:23.128+00:00Raw nanaimo bars - barritas crúdiveras <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbguIRxw80cFBK6QvdwR61oPaUYiOHLi-ERJ8T9h7mgO0tlD1mlwCcE98Ej3IjmcSTNP2BdaaCqyJ-SmMW_oyO4KPBPIvlQ1iF7jkCiSp6TXgdC-vSs0BJRp6dBau5_p5qILe5HOiPUlc/s1600/raw_nanaimobars1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbguIRxw80cFBK6QvdwR61oPaUYiOHLi-ERJ8T9h7mgO0tlD1mlwCcE98Ej3IjmcSTNP2BdaaCqyJ-SmMW_oyO4KPBPIvlQ1iF7jkCiSp6TXgdC-vSs0BJRp6dBau5_p5qILe5HOiPUlc/s1600/raw_nanaimobars1.JPG" height="640" width="426" /></a></div>
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<b><br /></b>
<b>Scroll down for English version</b><br />
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Promessas para quê? Escrevo quando tenho tempo e vontade; mas perdoem-me, tenho andado um quanto atarefada. Finalmente férias do curso, mas trabalhos dobrados na padaria. O 'Verão' Islandês não perdoa!<br />
Isso não me impede de comer bem claro! Apesar de não ter tempo para escrever aqui não quer dizer que a minha cozinha esteja de férias ;) hehe..<br />
Hoje trago-vos umas barritas de origem Canadiana, 'nanaimo' são as minhas barritas preferidas de sempre.<br />
Crúdíveras, sem glúten, e sem açúcar dão um montão de energia!<br />
Se procuram impressionar os gulosos lá de casa , e persuadir-los a reduzir o consumo de açúcar, aqui está uma opção infalível.<br />
<br />
Usei um tabuleiro 25x15, mas as quantidades dão perfeitamente para um tabuleiro um pouco maior<br />
<br />
<b>Ingredientes para a base</b><br />
140gr coco ralado<br />
200gr amêndoas<br />
80gr tâmaras demolhadas<br />
45gr óleo de coco levemente aquecido<br />
25gr cacao em pó (sem açúcar!)<br />
pitada de sal<br />
<br />
Reduzir os ingredientes secos a pó com a ajuda de um processador de alimentos.<br />
Em seguida reduzir as tâmaras a puré. Combinar todos os ingredientes da base até obter uma mistura bem homogénea.<br />
Pressionar a massa no tabuleiro previamente delineado com papel vegetal, ou se preferirem untado com óleo de coco. <br />
Pressionar bem até obterem um fundo sólido e regular. Reservar no frigorífico.<br />
<br />
<b>Ingredientes meio </b><br />
175gr de cajus demolhados durante a noite<br />
50gr óleo de coco levemente aquecido<br />
50gr xarope de ácer (maple syrup)<br />
pitada de sal<br />
baunilha em pó<br />
<br />
No processador de alimentos colocar primeiro os líquidos, e em seguida os restantes ingredientes. Reduzir a um puré aveludado.<br />
Verter por cima da primeira camada. Alisar bem, deixar repousar no frigorífico até à próxima camada ou até que pareça estável.<br />
<br />
<b>Ingredientes topo</b><br />
30gr mateiga de cacau (podem substituir por mais óleo de coco)<br />
30gr óleo de coco<br />
50gr cacao em pó<br />
30gr de xarope de ácer (podem substituir por mel)<br />
<br />
Aquecer levemente o óleo de coco e a manteiga de cacau, adicionar o xarope de ácer e em seguida o cacau em pó. Mexer energicamente, assim que esteja tudo bem misturado verter imediatamente sobre a camada anterior. Alisar bem e deixar repousar no frigorífico algumas horas para que fique bem sólido antes de cortar.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikkb2hMawcValrF1h-tcrM5M1ebf1JoKI5G-L9hEcTtt7krWwnjd49C_prv6OT6CX_6vyaiMIR1mhLCioSB6kcdmR_2kGn9RM9p4u7gk9R5jJLRFDdPlkmeoBJxYJy7zNHaXgKV6K1hgI/s1600/raw_nanaimobars2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikkb2hMawcValrF1h-tcrM5M1ebf1JoKI5G-L9hEcTtt7krWwnjd49C_prv6OT6CX_6vyaiMIR1mhLCioSB6kcdmR_2kGn9RM9p4u7gk9R5jJLRFDdPlkmeoBJxYJy7zNHaXgKV6K1hgI/s1600/raw_nanaimobars2.JPG" height="426" width="640" /></a></div>
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<b><br /></b>
<b>English Version</b><br />
<b><br /></b>
Looking for to impress the sweet toothies at your home, convincing them to drop their sugar cravings?<br />
Here is a great recipe, try it!<br />
<br />
I have used a 25x15 cm tray, but feel free to use a slightly bigger one<br />
<br />
<b>Ingredients bottom layer</b><br />
140gr grated coconut<br />
200gr almonds<br />
80gr soaked dates<br />
45gr coconut oil, slightly heated until is liquid<br />
25gr cocoa powder (sugar free!)<br />
pinch o salt<br />
<br />
Process all the dry ingredients in a good food processor; do the same with the dates but separately.<br />
Combine all the ingredients. Press it down onto the tray lined with baking paper, or you can choose to grease the tray with coconut oil instead. <br />
The aim is to get a solid stable bottom layer. Rest in the fridge.<br />
<br />
<b>Ingredients middle layer</b><br />
175gr cashews, soaked over night<br />
50gr coconut oil, slightly heated until is liquid<br />
50gr maple syrup<br />
pinch of salt<br />
vanilla in powder<br />
<br />
In a food processor place the liquids first, then add all the solid ingredients. Process until you get a smooth paste. Spread it on the top of the first layer. Make sure you spread it nice and evenly<br />
Rest in the fridge until the next layer is ready or until it seems stable.<br />
<br />
<b>Ingredients top layer</b><br />
30gr cocoa butter (can be replaced by more coconut oil)<br />
30gr coconut oil<br />
50gr cacoa powder (sugar free)<br />
30gr maple syrup (can be replaced by honey)<br />
<br />
Gently heat up the coconut oil and the cocoa butter, add the maple syrup stir well. Now add the cocoa powder, stirring energetically so that it does not get lumpy and ruined. Pour it immediately over the second layer, spreading it nicely and evenly. Let it rest in the fridge to harden for a few hour before slicing. <br />
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<br />Pami Samihttp://www.blogger.com/profile/15990855015733662827noreply@blogger.com3tag:blogger.com,1999:blog-8493264424142957534.post-58192049703035135312014-04-17T15:58:00.003+00:002014-04-17T15:59:07.862+00:00Salada de abacate - Avocado salad<div class="separator" style="clear: both; text-align: center;">
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<b>Scroll down for English version.</b><br />
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E vocês acreditam se vos disser que por aqui neva? Neva já há dois ou três dias. Haja paciência!<br />
Os passarinhos andavam tão contentes com as falsas promessas da primavera.. Agora vejo-os de cá de dentro, enregelados nos ramos das árvores. Isto não se faz, é cruel! Ainda se a neve me desse vontade de estudar...<br />
Mesmo com o mau tempo lá fora forço-me a puxar pelo espírito primaveril, fiz então esta salada que vos trago hoje. É uma receita favorita de sempre, nasceu assim por acaso. Super rápida de preparar contém apenas 5 ingredientes!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0CH9ioM7A6VIuv45R13dTcBuewkVpcbiQmFEJTM7kFwqRDbGYEcf3bpxnm6ohdtvOZ1K3fjC4n8qUqOYRZ6ZH4iAxyN0rWJKDH6DuXfxNrmI9hGLGjJfcOPsccmtm9mtSSO_qj8hx20o/s1600/avocado_salad1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0CH9ioM7A6VIuv45R13dTcBuewkVpcbiQmFEJTM7kFwqRDbGYEcf3bpxnm6ohdtvOZ1K3fjC4n8qUqOYRZ6ZH4iAxyN0rWJKDH6DuXfxNrmI9hGLGjJfcOPsccmtm9mtSSO_qj8hx20o/s1600/avocado_salad1.JPG" height="640" width="426" /></a></div>
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<b>Serve 2 pessoas</b>,<br />
<br />
2 abacates médios, firmes<br />
240 gr grão de bico pré cozinhado.<br />
1 cebola roxa cortada aos cubinhos<br />
3 c.s. algas secas arame<br />
4 c.s. molho tamari, ou a gosto<br />
<br />
<b>Faz-se assim</b><br />
<br />
Ao grão de bico frio, e escoado, juntamos 2 abacates cortados em cubos.<br />
Adicionar a cebola também cortada em cubinhos, assim com as algas.<br />
Temperar com molho tamari a gosto.<br />
<br />
<b>Nota 1: </b>O molho tamari é só ma versão mais forte do molho de soja. por isso se não tiverem podem substituir por molho de soja.<br />
<b>Nota 2: </b>As algas arame podem ser rehidratadas, eu prefiro-as assim crocantes :)<br />
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<b>English version</b><br />
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Would you believe me if I would tell yo that is snowing around here? It has been snowing for the past 2-3 days.. For god's sake! Where did the Spring go?<br />
The birds have been happy outside, but these were all false Spring hopes. Now I watch them from inside, freezing sitting on trees. That's so cruel!<br />
I wish the snow would help me study!...<br />
Even with the bad weather I make some efforts to keep myself in the Spring time mood. Today I made this salad which I bring to you. It is my all time favorite. Super easy to prepare it has only 5 ingredients! <br />
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<b>Serves 2</b><br />
<br />
2 avocados, firm<br />
240 gr pre cooked chickpeas<br />
1 red onion, diced<br />
3 tbsp. arame dried<br />
4 tbsp tamari sauce, or to taste<br />
<br />
<b>Methode</b><br />
<br />
To the cold and rinsed chickepeas we add the diced avocados and onions. Combine with the algae.<br />
Season with tamari sace to taste.<br />
<br />
<b>Note 1: </b>The tamari sauce is kind of a stronger version of soy sauce, so if you don't have it around you can always replace it by soy sauce.<br />
<b>Note 2: </b>You can re-hydrate arame, but I prefer them crunchy.<br />
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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/AVvXsEjf-lyVVOpmXITXz8PYPL7NX14H8GB62PcUPbhH0sLCLXt8uiCRaHWBGgIqPxKei76DB6euIgrCGKT3g0E9aI77PhHaHkIUG_g-Gm558EWxoPPvk2eE1usQ8XfYUVFnvd5JmgxygHCGaLI/s1600/IMG_0557.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf-lyVVOpmXITXz8PYPL7NX14H8GB62PcUPbhH0sLCLXt8uiCRaHWBGgIqPxKei76DB6euIgrCGKT3g0E9aI77PhHaHkIUG_g-Gm558EWxoPPvk2eE1usQ8XfYUVFnvd5JmgxygHCGaLI/s1600/IMG_0557.JPG" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Xoomii lá fora</td></tr>
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Pami Samihttp://www.blogger.com/profile/15990855015733662827noreply@blogger.com4tag:blogger.com,1999:blog-8493264424142957534.post-48576665961456809732014-04-06T18:26:00.001+00:002014-04-06T18:27:06.825+00:00Salada de quinoa - Quinoa Salad<div class="separator" style="clear: both; text-align: center;">
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<b>Scroll down for the english version</b><br />
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O Menu Verde tem estado assim de férias prolongadas...<br />
Como vos tinha dito no post anterior (e já lá vão uns mesinhos..) estou a estudar, e continuo com o trabalho na padaria a tempo inteiro... Escusado será dizer que tempo livre é algo muito limitado, e por isso tem de ser usufruído da melhor forma.<br />
Por influencia dos estudos a minha dieta também mudou ao longo destes meses, tornei-me mais vegan, e digo mais pois o trabalho não me permite ser vegan; diáriamante tenho experimentado mais com a cozinha crúdívera; e espero sinceramente ter tempo para abordar esta vertente dietética em breve aqui no blog.<br />
Ofereci-me uma máquina de sumos, que tenho usado incessantemente! Começo sempre um dia com um saciável sumo verde repleto de vegetais deliciosos. Entre muitas outras coisas que vos irei contar em breve?<br />
Embora a falta de tempo para algumas coisas seja crónica , sinto-me muito feliz com as minhas decisões.<br />
Agora também sinto falta do blog, de visitar os vossos blogs, essencialmente da partilha de ideias e receitas :)<br />
<br />
Hoje com a nova cara do Receitas do Menu Verde, trago-vos uma receita de uma salada simples, com apenas 5 ingredientes (ok, fora o molho). <br />
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<b>Salada de quinoa - </b><b>Serve 2 pessoas</b><br />
<b><br /></b>
<b>Salada</b><br />
150gr de quinoa demolhada e cozida (usei quinoa tricolor)<br />
150gr de ervilhas cozidas<br />
1 cebola roxa pequena<br />
1 cenoura média em cubos<br />
1 mão cheia de sementes de girassol<br />
<br />
<b>Molho</b><br />
1/2 c.c. mustarda dijon<br />
1 c.c. mel<br />
1/2 c.s. vinagre de cidra<br />
2 c.s. azeite<br />
pimenta moída na hora<br />
<br />
<b>Faz-se assim</b><br />
Depois de cozer a quinoa e as ervilhas, aguardar que arrefeçam.<br />
Cortar a cebola em cubinhos pequenos.<br />
Misturar todos os ingredientes, regar com o molho.<br />
<br />
Super simples, dá também para fazer adiantado, colocando apenas o molho na hora de servir.<br />
É também uma boa sugestão para levar para o trabalho ou para um piqnic :)<br />
<br />
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<br />
<b>* English Version *</b><br />
<br />
Today, launching the brand new face of the Receitas do Menu Verde, I bring to you a simple recipe, with only 5 ingredients. (ok, excluding the sauce)<br />
<br />
<b>Quinoa Salad - Serves 2 </b><br />
<b><br /></b>
<b>Salad</b><br />
150gr quinoa, soaked and cooked (I used tricolor quinoa, it's gorgeous!)<br />
150gr bloiled green peas<br />
1 small red onion<br />
1 diced medium carrot<br />
1 handful of sunflower seeds<br />
<br />
<b>Sauce</b><br />
1/2 tsp. mustard dijon<br />
1 tsp honey<br />
1/2 tbsp apple cider vinegar<br />
2 Tbsp olive oil<br />
freshly ground black pepper<br />
<br />
<b>Method</b><br />
After cooking the quinoa and green peas separately, wait until they cool down.<br />
Dice the onion in little cubes.<br />
Combine all the ingredients together, drizzle with sauce.<br />
<br />
Nice and easy, you can do this salad in advance, store it in the fridge without the sauce.<br />
It is a great option for your work lunch or even a picnic, you name it :) <br />
<br />
<div>
<br /></div>
<br />Pami Samihttp://www.blogger.com/profile/15990855015733662827noreply@blogger.com4tag:blogger.com,1999:blog-8493264424142957534.post-47641540859072450012013-11-03T23:11:00.000+00:002013-11-03T23:11:58.404+00:00Mini Tartes de Amêndoa e Alfarroba - Almond and Carob Mini pies <div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: #c27ba0;"><br /></span></b>
<b><span style="color: #c27ba0;">Scroll down for English version</span></b><br />
<br />
Sei que muito tempo passou desde o meu último post. E sei que não tenho visitado os vossos maravilhosos blogs e cozinhas...<br />
Confesso que me sentia um pouco farta da rotina deste mundo dos blogs, da quase que 'obrigação' de ter de publicar periodicamente. As experimentações, essas obviamente continuam; no Verão enchi a nossa dispensa com imensas compotas, conservas, vinhos, ervas secas para infusões etc.<br />
Mas e que se passou nestes últimos 5 meses? Muita coisa!<br />
Adoptamos finalmente um gatinho, super fofo, o Xoomii.<br />
Comecei também a estudar; tenho feito um enorme esforço a tentar conciliar um trabalho a tempo inteiro, com estudos e viagens regulares ao estrangeiro... Com esta nova rotina não posso dizer que tenho muito tempo/ energia para outras coisas..<br />
Mas sinto me feliz! E isso é o que importa!<br />
<br />
Hoje trago-vos um miminho saudável. Crudivero, sem glúten, e sem açúcar.<br />
<br />
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<br />
<br />
Mini Tartes de Amêndoa e Alfarroba<br />
<br />
<b>Ingredientes</b><br />
Serve 7<br />
<br />
<b>Base</b><br />
85 gr tâmaras demolhadas por uma hora<br />
100 gr flocos de aveia<br />
2 c.sopa de água<br />
1/4 c.chá de canela<br />
<b><br /></b>
<b>Recheio</b><br />
100 gr de amêndoas demolhadas durante a noite<br />
1 c.sopa farinha de alfarroba<br />
3 c.sopa de xarope de agave (podem substituir por mel)<br />
2-4 c.sopa de água<br />
1/4 c.chá de baunilha<br />
pitada de sal<br />
sementes de romã e folhas de hortelã para decorar<br />
<br />
<b>Preparação da Base</b><br />
Untar 7 formas de muffin, com óleo de coco (podem usar manteiga se preferirem). Reservar.<br />
Com o moinho de cozinha (os moinhos de café eléctricos são perfeitos para isto) reduzir a aveia a pó. Em seguida triturar também as tâmaras com um pouco de água na qual estavam demolhadas. <br />
Misturar a farinha de aveia com as tâmaras, e canela; adicionar um bocadinho de água para ajudar a formar uma bola de massa. Dividir em 7 porções iguais.<br />
Revestir as forminhas de muffin com a massa. Reservar.<br />
<b><br /></b>
<b>Preparação do Recheio </b><br />
Colocar as amêndoas demolhas, a farinha de alfarroba, o xarope de ácer com a água e baunilha no processador de alimentos. Reduzir a puré, numa mistura bem homogénea. Adicionar um pouquinho mais de água caso seja necessário.<br />
<br />
<b>Montagem</b><br />
Retirar cuidadosamente as mini bases de tarte da forma. Colocar em forminhas de papel.<br />
Distribuir igualmente o recheio pela mini bases de tarte. Decorar com sementes de romã e folhas de hortelã.<br />
Refrigerar antes de servir, para que fiquem firmes. <br />
<br />
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<b><br /></b>
<b><span style="color: #c27ba0;"> English Version</span></b><br />
<h2>
<b><span style="color: #c27ba0;">Almond and Carob Mini pies </span></b></h2>
<br />
<b>Ingredients</b><br />
Serves 7<br />
<br />
<b>Base</b><br />
85 gr dates, soaked for 1 hour<br />
100 gr oat flakes<br />
2 Tbs water<br />
1/4 tsp cinnamon<br />
<b><br /></b>
<b>Filling</b><br />
100 gr almonds, soaked over night<br />
1 Tbsp carob flour<br />
3 Tbsp agave syrup (can be replaced by honey)<br />
2-4 Tbsp water<br />
1/4 Tsp vanilla<br />
pinch of salt<br />
pomegranate seeds and mint for decoration<br />
<br />
<b>Method for the base</b><br />
Grease 7 muffin forms with some coconut oil (you can use butter if you prefer). Set aside.<br />
With a kitchen grinder (the electric coffee grinder will do it) make the oat flakes into a powder. Next, process the dates as well, by adding a little of the soaking water.<br />
Combine oat flour with the dates and cinnamon. Add a little more if water if needed. You should be able to form a ball 'dough'. Divide the mixture into 7 equal parts.<br />
Press the dough into the greased forms. Set aside.<br />
<b><br /></b>
<b>Method for the filling</b><br />
Combine the soaked almonds with the carob flour, agave syrup, vanilla, a pinch of salt, and little water in the beginning, process until you get a very nice homogeneous cream. Add more water if needed.<br />
<br />
<b>Assembly</b><br />
Carefully remove the the pie shells from the forms. Place them into paper cases. <br />
Equally divide the filling through the pie shells. Finish by decorating them with some pomegranate seeds and mint leaves.<br />
Refrigerate before serving so they can be a bit more firm.<br />
<br />
Enjoy!<br />
<br />
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<br />Pami Samihttp://www.blogger.com/profile/15990855015733662827noreply@blogger.com8tag:blogger.com,1999:blog-8493264424142957534.post-39898336046334580492013-06-09T17:12:00.000+00:002013-06-10T20:07:18.109+00:00Tarte crua de Abacate e Lima<div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: #38761d;">Scroll down for English version</span></b><br />
<br />
Dias longos, a noite ausenta-se; as paisagens pintam-se de verde a olhos vistos...<br />
Chove, o sol tímido pouco tem sorrido.<br />
Aproveitei esta semana, o único dia de sol que tivemos para apanhar flores de dente de leão.<br />
Estamos a experimentar fazer vinho de dente de leão, assim que estiver pronto conto vos tudo :).<br />
<br />
Trago-vos então uma receita bem fresca apelando ao Verão, tudo sem excessos, super saudável e simples.<br />
Tenho sempre meia dúzia de abacates no frigorífico, aqui em casa adoramos <i><a href="http://receitasdomenuverde.blogspot.com/2010/01/guacamole-grill.html" target="_blank">guacamole</a></i>, saladas mexicanas ou abacate simples com mel e especiarias.<br />
Olhei para os abacates encolhidos num cantinho do frigorífico, em cima da mesa estavam ainda limas, que sobraram da confecção do vinho de dente de leão... Plim, uma lâmpada acendeu-se em cima da minha<br />
cabeça :) mãos à obra!<br />
<br />
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<br />
<br />
Tarte crua de Abacate e Lima<br />
Rende 2 mini tartes (10cm)<br />
<br />
<span style="color: #38761d;"><b>Ingredientes base</b></span><br />
25gr côco ralado (reduzir a pó no moinho de cozinha)<br />
50gr amêndoas (reduzir a pó no moinho de cozinha)<br />
30gr tamâras demolhadas<br />
1 c.chá de pó de lucuma<span style="color: #38761d;"><b> Nota 1</b></span><br />
1/2 c.chá de raspa de casca de lima (biológica)<br />
<br />
<span style="color: #38761d;"><b>Faz-se assim</b></span><br />
Começar por reduzir a pó o côco ralado, as amêndoas e em seguida também as tâmaras. (apenas por uma questão lógica, as tâmaras são trituradas no final, pois o moinho ficará todo pegajoso).<br />
Adicionar os restantes ingredientes e misturar bem até formar uma bola.<br />
Revestir as forminhas com o preparado, e refrigerar por meia hora.<br />
<br />
<b><span style="color: #38761d;">Ingredientes recheio</span></b><br />
polpa de 3 abacates pequenos (150gr)<br />
1c. sopa de xarope de ácer (podem substituir por mel)<br />
1 lima (sumo e raspa)<br />
2 c. chá óleo de côco<br />
<br />
<b><span style="color: #38761d;">Faz-se assim</span></b><br />
Colocar tudo no moinho de cozinha ou liquidificadora e reduzir tudo a um puré macio.<br />
<br />
<b><span style="color: #38761d;">Montagem</span></b><br />
Delicadamente, desenformar as bases. Repartir o recheio por ambas. Decorar com lima e coco.<br />
<br />
Simples, saúdavel e yummy!<br />
<br />
<span style="color: #38761d; font-weight: bold;">Nota 1 </span>O pó de lucuma, é conseguido a partir dos frutos secos e moídos da lucuma. Esta fruta originária dos Andes no Perú, é conhecida como o<i> Ouro dos Incas, </i>por ser tão rico em antioxidantes, fibras, minerais etc... <br />
Pode ser usada como adoçante ou especiaria/aroma. Li algures que a lucuma está para os Incas como a baunilha está para nós, e é de facto tão popular naquela região que consta dos sabores de gelado mais requisitados.<br />
<br />
Em Portugal podem encontrar à venda na <a href="http://pt.iswari.net/Loja/tabid/63/ProdID/29/Lucuma.aspx" target="_blank">Iswari</a>, ou na <a href="http://www.provida.pt/artigos/artigo_ficha.asp" target="_blank">Provida</a>.<br />
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<br />
<b><span style="color: #38761d;">English version</span></b><br />
<b><span style="color: #38761d;"><br /></span></b>
<b><span style="color: #38761d;">Avocado-Lime Raw pies</span></b><br />
2 mini pies (10cm)<br />
<br />
<span style="color: #38761d;"><b>Ingredients base</b></span><br />
25gr shredded coconut<br />
50gr almonds <br />
30gr dates, soaked<br />
1 tsp Lucuma powder note1<br />
1/2 tsp lime zest organic!<br />
<br />
<span style="color: #38761d;"><b>Method</b></span><br />
Start by grinding the coconut, and almonds. At last grind the dates (the only reason i leave the dates for last, is because they make the food grinder all sticky!).<br />
Add all the other ingredients all combine everything well into a ball shape.<br />
Press the mixture into the forms. Refrigerate for half an hour.<br />
<br />
<b><span style="color: #38761d;">Ingredients filling</span></b><br />
pulp form 3 small avocados (150gr)<br />
1 tsp maple syrup (you can replace it by honey)<br />
1 lime (juice and zest) choose organic!<br />
2 tsp coconut oil<br />
<br />
<span style="color: #38761d;"><b>Method</b></span><br />
With a food processor, reduce all the ingredients to a smooth puree.<br />
<br />
<b><span style="color: #38761d;">Assembling</span></b><br />
Carefully remove the pies form the forms, and fill them with the yummy avocado puree.<br />
Decorate with lime and coconut.<br />
<br />
Simple, healthy and yummy!<br />
<br />
<span style="color: #38761d; font-weight: bold;">Note 1 </span>Lucuma powder is obtained from dried lucuma fruits, that are finely ground.<br />
This fruit has its origin in Andes, Peru where is known as Inca's Gold, for being so rich in minerals, fibers and antioxidants.<br />
The powder can be used as a natural sweetener or spice/aroma. I have read somewhere that lucuma is for the Incas as vanilla is for us. And as a matter of fact this fruit is so popular there, that is one of the most requested ice cream flavors.<br />
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<br />Pami Samihttp://www.blogger.com/profile/15990855015733662827noreply@blogger.com10tag:blogger.com,1999:blog-8493264424142957534.post-92213691063353132452013-05-26T20:07:00.003+00:002013-05-26T20:07:36.530+00:00Mini burgers de beterraba - Beetroot mini burgers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhItNQQ6pxxJ28i2Li3FDkiEyFTQAQa7Xla4qNh-RGDTdHqyksq5g4QOcKCNWPq5kSs-3bZpwzpxGYcV9BaLkGhhKZcZnNRJD5lV0apmQq99KoMGS03uHKEND3od9zYvJU1k-LrcJSU0j4/s1600/indianpatties+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhItNQQ6pxxJ28i2Li3FDkiEyFTQAQa7Xla4qNh-RGDTdHqyksq5g4QOcKCNWPq5kSs-3bZpwzpxGYcV9BaLkGhhKZcZnNRJD5lV0apmQq99KoMGS03uHKEND3od9zYvJU1k-LrcJSU0j4/s640/indianpatties+(3).JPG" width="640" /></a></div>
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<b><span style="color: #cc0000;">Scroll down for English version</span></b><br />
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Mais uma semana atribulada, com despedidas, partidas e chegadas, lágrimas e sorrisos...<br />
No trabalho definem-se estratégias para o Verão laborioso que se adivinha, testam-se as últimas receitas etc etc..<br />
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Esta semana trago-vos uma receita inspirado no sul da India, mais propriamente da província de Kerala.<br />
A receita original chamar-se-ia <a href="http://en.wikipedia.org/wiki/Thoran" target="_blank">Thoran</a>, mas eu decidi dar-lhe mais uma volta e transforma-la em pequenos burgers. Mais apelativos, e com a adição de grão de bico para melhor reterem a forma; em termos nutricionais, torna-se assim uma refeição mais completa.<br />
A versão original é acompanhada com arroz, mas eu optei por uma saladinha do nosso jardim.<br />
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Um bem haja a querida Annaeliese que tão carinhosamente nos ofereceu as beterrabas :)<br />
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Serve 4 pessoas<br />
cerca de 20 mini burgers<br />
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<b><span style="color: #cc0000;">Ingredientes</span></b><br />
1 c.sopa de óleo de côco<br />
1 c.chá sementes de mustarda<br />
250 gr de beterraba grosseiramente ralada<br />
100gr de coco ralado<br />
1 c.chá cominhos<br />
1/2 c.chá tumérico<br />
2-3 folhas de caril (podem encontrar em lojas Asiáticas)<br />
1 chili seco, esmagado (podem usar uma vagem de piri-piri)<br />
1 dente de alho esmagado<br />
1 cebola pequena picada<br />
sal<br />
250gr de grão de bico cozido<br />
óleo para fritar<br />
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<b><span style="color: #cc0000;">Faz-se assim</span></b><br />
Numa sertã anti aderente aquecer o óleo de côco, adicionar as sementes de beterraba, deixar alguns segundos tendo o cuidado para que as sementes não comecem a explodir...<br />
Adicionar a beterraba ralada, assim como o côco ralado e a cebola picada, mexer com uma espátula, até que todos os ingredientes estejam bem envolvidos no óleo. Salpicar com sal.<br />
Adicionar agora todas as especiarias, incluindo o alho esmago. Envolver tudo muito bem.<br />
Deixar refogar alguns minutos em lume brando, mexendo de vez em quando. Rectificar sal.<br />
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Retirar do lume e reservar até que arrefeça o suficiente para ser manuseado.<br />
Entretanto, reduzir o grão de bico a puré, se optarem por grão de bico em lata, é necessário escoar bem e rectificar o sal.<br />
Adicionar o grão de bico ao preparado de beterraba e envolver tudo muito bem, usem as mãos sem pudores!<br />
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Usando uma colher de sopa como medida, dar formas aos mini burgers, um a um.<br />
Fritar levemente durante alguns segundos em cada lado.<br />
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Sirvam com salada e arroz. Bom apetite!<br />
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<b><span style="color: #cc0000;">English version</span></b><br />
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This week I bring a southern India inspired recipe. From the region of Kerala specifically talking..<br />
The original recipe its callled Thoran, but I dicided to give it a twist, add some chickpeas and... tcharam.. Beetroot mini burgers <br />
Traditionally served with rice, I decided to go for some home grown salad instead.<br />
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A big thanks to our dear Anneliese , who so kindly offered us the beetroot :)<br />
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Serves 4<br />
About 20 mini burgers<br />
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<b><span style="color: #cc0000;">Ingredients</span></b><br />
1 Tbsp coconut oil<br />
1 tsp mustadr seeds<br />
250 gr grated beetroot<br />
100gr shredded coconut<br />
1 tsp ground cumin<br />
1/2 tsp turmeric<br />
2-3 curry leaves (you can find it in Asian shops)<br />
1 small crushed chili<br />
1 garlic clove crushed<br />
1 small onion diced<br />
salt<br />
250gr cooked chickpeas<br />
oil for frying<br />
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<span style="color: #cc0000;"><b>Methode</b></span><br />
In a non stick pan, heat up gently the coconut oil, add the mustard seeds and for a few seconds let them pop gently, watch out so they do not explode!<br />
Add the grated beetroot, along with the coconut and diced onion. Stir well with a rubber spatula until everything gets combined. Sprinkle with some salt.<br />
Add the rest of the spices, including the garlic and blend in. Let it stay under gentle heat for a few minutes stirring once in a while. Check the salt.<br />
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Remove from the heat and set aside, it should be enough cool to be handle.<br />
Meanwhile, time to puree the chick peas, if you using canned ones, be sure you remove all the water and check the seasoning.<br />
Add the chickpea puree into the beetroot mix, combine well, be spontaneous use your hands!<br />
Using a Tbp as a measurement, shape small mini burgers, pressing gently with your palms and fingers.<br />
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Heat up the frying oil in a frying pan, fry the mini burgers just for a few seconds on each side.<br />
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Serve with rice and salad. <br />
Enjoy!<br />
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<br />Pami Samihttp://www.blogger.com/profile/15990855015733662827noreply@blogger.com6tag:blogger.com,1999:blog-8493264424142957534.post-75276456015860552842013-05-19T09:00:00.000+00:002013-05-20T00:32:25.233+00:00Um bolo quase crudívero, e o regresso do Menu Verde<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #a64d79;"><b>Scroll down for English version</b></span><br />
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Já lá vão quase 5 meses desde o último post no Menu Verde, e como o tempo voa!<br />
A vida stressante do trabalho, a <i>mood</i> invernal mais uma serie de eventos deixaram-me sem tempo, nem inspiração para publicar...<br />
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Esta semana floresceram os primeiros narcisos, usei a primeira t-shirt lá fora ainda que só estejam uns modestos 5ºC; comi os primeiros morangos Islandeses; os passarinhos voltaram a cantar depois de um longo inverno; o raiar do sol já madruga... Enfim acho que é oficial, o nosso Verão polar está aí.<br />
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Com o chegar do Verão, também o Receitas do Menu Verde veste roupa nova, mais airoso e simplificado espero que vos agrade.<br />
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<b><span style="color: #a64d79;">Bolo de framboesas e coco sem açúcar/gluten</span></b><br />
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<b><span style="color: #a64d79;">Para a base</span></b><br />
150gr coco ralado<br />
100gr de tâmaras demolhadas<br />
1 c.chá raspa de laranja<br />
pitada de sal<br />
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<b><span style="color: #a64d79;">Recheio</span></b><br />
200gr de framboesas (usei congeladas)<br />
500gr de iogurte grego<br />
3 c.sopa de xarope de agave ou mel<br />
1 c.sopa de flocos de agar agar<br />
4 c.sopa de água quente<br />
1 c.café de canela<br />
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<b><span style="color: #a64d79;">Preparação</span></b><br />
Começando pela base, usando o processador de alimentos reduzir o coco ralado a pó.<br />
Triturar as tâmaras, bem escoadas.<br />
Misturar tudo muito bem, juntamente com a casca de laranja, e uma pitada de sal.<br />
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Transferir a mistura para uma tarteira de fundo amovível, previamente untada com óleo Para melhores resultados coloquem um circulo de papel vegetal no fundo da forma.<br />
Com a mistura de coco, revestir o fundo da forma, deixando uma altura de 0,5 cm dos lados. <br />
Colocar no frigorífico por 1 hora.<br />
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<b><span style="color: #a64d79;">Preparação do recheio</span></b><br />
Se optarem por framboesas congeladas, descongelar previamente.<br />
Colocar os flocos de agar agar com a água quente, incorporar bem; de seguida adicionar à mistura de framboesas.<br />
Incorporar o xarope de agave ou mel, assim como a canela e o iogurte grego.<br />
Misturar muito bem até obter uma bela mistura homogénea.<br />
Verter sobre a base do bolo refrigerada.<br />
Refrigerar 2-4 horas antes de servir.<br />
Para desenformar, passar uma faca em volta do bolo e soltar a mola com cuidado.<br />
O bolo/ sobremesa não é muito firme, tornando-se um pouco difícil de cortar.<br />
Salpicar com coco ralado e pétalas de flores de dente de leão.<br />
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<b style="color: #a64d79;">English version</b><br />
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<span style="color: #a64d79;"><b>Raspberry coconut cake (gluten free/ sugar free)</b></span><br />
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<b><span style="color: #a64d79;"><br /></span></b>
<span style="color: #a64d79;"><b>Cake bottom </b></span><br />
150gr shredded coconut<br />
100gr soaked dates<br />
1 tsp orange zest<br />
pinch of salt<br />
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<span style="color: #a64d79;"><b>Filling</b></span><br />
200gr raspberries (i used frozen)<br />
500gr greek yogurt<br />
3 Tbsp agave syrup or honey<br />
1 Tbsp agar agar flakes<br />
4 Tbsp hot water<br />
1/2 tsp cinamon<br />
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<span style="color: #a64d79;"><b>Method</b></span><br />
Starting with the cake bottom, ground the coconut in your food processor. Followed by the soaked dates, until you obtain a paste.<br />
Pour it into a bowl add the orange zest and a pinch of salt, combine everything very well, you can use your hands if you want :)<br />
Press the mixture into a greased spring form (medium sized), line the bottom of the pan with some baking paper first (it helps a lot when the time comes to take the cake out)<br />
As you press the mixture into the form, leave a 1 cm high up on the side.<br />
Store in the fridge for at least 1 hour.<br />
<b><span style="color: #a64d79;"><br /></span></b><span style="color: #a64d79;"><b>Filling method </b></span><br />
If you are using frozen raspberries, make sure you thaw them properly. Turn them into a puree by using the food processor. Set aside.<br />
Dissolve 1 Tbsp of agar agar flakes into 4 Tbsp of hot water; add to the raspberry puree.<br />
Incorporate the agave syrup or the honey, the cinnamon and the Greek yogurt.<br />
Mix well until everything is combined. Pour into the refrigerated cake base, and spread evenly.<br />
Chill before serving at least 2-4 hours.<br />
To take out of the form, run a sharp thin knife around the cake, and just then release the spring.<br />
The cake/dessert is not very firm, and therefore a bit tricky to cut in slices. Use your best skill to do it :)<br />
Sprinkle with coconut and dandelion petals for decoration.<br />
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<br />Pami Samihttp://www.blogger.com/profile/15990855015733662827noreply@blogger.com12tag:blogger.com,1999:blog-8493264424142957534.post-18741824500812393252012-12-23T21:07:00.000+00:002012-12-23T21:07:33.616+00:00Nutella cookies!<br />
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<b><span style="color: red;">Scroll down for English version</span></b><br />
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O Natal está mesmo aí a bater à porta, e eu finalmente tenho algum descanso mais que merecido... Estas últimas semanas foram de loucos, tudo por causa do Natal...<br />
Por isso também não tive tempo de publicar algo sobre o Natal Islandês, que este ano vai ser despido de neve... Fomos presenteados com temperaturas agradáveis de 3ºC! (risos)<br />
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A sugestão que vos trago hoje, vai contra a filosofia deste blog, mas aconteceu ter encontrado um frasco de nutella perdido num armário, e estava quase cheio... É verdade, estas coisas acontecemm pois, nenhum de nós cá em casa tem comido esse tipo de goludices industriais...<br />
Enfim, como a época é festiva, e há espaço para cometer alguns excessos, fui em busca de uma receita de biscoitos que usasse<i> nutella</i>... Existem muitas versões online, muito parecidas, por isso não me lembro da fonte da receita... (sorry)<br />
O resultado é o que podem ver, uns maravilhosos biscoitos, com uma textura <i>chewy</i> fantástica!<br />
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Super simples de executar, apenas com 4 ingredientes, e sem açúcar adicionado!<br />
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<b><span style="color: red;">Ingredientes</span></b><br />
270gr<i> nutella</i> à temperatura ambiente<br />
1 ovo batido<br />
60 gr farinha<br />
sal para polvilhar<br />
<b><span style="color: red;"><br /></span></b>
<b><span style="color: red;">Modo de preparo</span></b><br />
Pré aquecer forno a 180ºC. Preparar um tabuleiro com papel vegetal.<br />
Misturar todos os ingredientes, excepto o sal, com a ajuda de uma colher de pau. Podem optar pelo robot de cozinha se preferirem.<br />
Repousar a massa cerca de 15 minutos no frigorífico.<br />
Usando pouco mais de que uma colher de chá de massa, formar os biscoitos, num disco achatado, um a um com as mãos.<br />
<br />
Levar ao forno 180ºC durante 10-12 minutos. Arrefecer numa grelha.<br />
<br />
Salpicar com sal fino depois de arrefecidos.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiFK_RV5eunw92rAW4XZLgkMkgvv6pzsIjOvnOMP1LLAzjpPi5ba3-LBQM499VRj6917AygPYp4JoH_EPsQSbQ6SRJ4nDl3P21lAreFLzbr-LRu2EUnQDTXedGMnGjbrOn1gAoMZoJuLU/s1600/nutella4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiFK_RV5eunw92rAW4XZLgkMkgvv6pzsIjOvnOMP1LLAzjpPi5ba3-LBQM499VRj6917AygPYp4JoH_EPsQSbQ6SRJ4nDl3P21lAreFLzbr-LRu2EUnQDTXedGMnGjbrOn1gAoMZoJuLU/s640/nutella4.JPG" width="426" /></a></div>
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<b><span style="color: red;">English Version</span></b><br />
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<br />
Super easy recipe, no added sugar, and just with 4 ingredients! The result is some yummy chewy cookies, that will disappear in a few minutes :)<br />
<span style="color: red;"><br /></span>
<b><span style="color: red;">Ingredientes</span></b><br />
270gr<i> nutella, </i>at room temperature<br />
1 beaten egg<br />
60 gr flour<br />
salt for sprikling<br />
<br />
<b><span style="color: red;">Methode</span></b><br />
Preheat the oven at 180º C. Line a sheet pan with some baking paper.<br />
Combine all the ingredients except for the salt. You can use an ordinary wood spoon, or a stand mixer.<br />
Let the dough rest for 15 min in the fridge.<br />
Taking a little more than a teaspoon of dough at the time, shape it into round flat cookies, just using your hands.<br />
<br />
Bake at 180º C for 10-12 minutes. Cool in a wire rack.<br />
Sprinkle with salt when cooled.<br />
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<br />
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Pami Samihttp://www.blogger.com/profile/15990855015733662827noreply@blogger.com7tag:blogger.com,1999:blog-8493264424142957534.post-82404350295540350292012-12-16T14:07:00.000+00:002018-02-12T11:09:43.385+00:00Kibbeh de batata - Potato Kibbeh<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilZkQ2CUYoV9WdSYsSy0__SgTGCEA97WSTkssKc02p5ULLiNHzcM-efNxoahD_Ir6fIWLeSrddVjfbJd-Epl2Jq1upC70oXfRohvE9BNwUYW5FqgVjl2dRbSh_vqgcwH_2SZbxSQDvduk/s1600/Kibbeh1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilZkQ2CUYoV9WdSYsSy0__SgTGCEA97WSTkssKc02p5ULLiNHzcM-efNxoahD_Ir6fIWLeSrddVjfbJd-Epl2Jq1upC70oXfRohvE9BNwUYW5FqgVjl2dRbSh_vqgcwH_2SZbxSQDvduk/s640/Kibbeh1.JPG" width="444" /></a></div>
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<b><span style="color: #e06666;">Scroll down for English version</span></b></div>
<br />
Hoje trago-vos uma receita de outras paragens, do Médio Oriente, o berço da humanidade.<br />
Nunca visitei nenhum dos seus países, e dada a situação tumultuosa que por lá se vive, acredito que não será para breve. Sinto que existe no fundo do meu ser uma conexão com a sua cultura, com a sua cozinha; admiro a vida dura e genuína que os seus povos levam recorrendo aos recursos locais e saberes milenares..<br />
<br />
Trago-vos por isso um prato Libanês, <i>Kibbeh Batata</i>, tradicionalmente confeccionado à base de carne e bulgur, mas esta versão é vegana.<br />
<br />
Receita adaptada do livro <i>Mediterranean vegetarian kitchen</i>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ1QNF3nzUFdU6KKN6dD0-4fk8f4deIqJsFjB626pvBZQq_6meGvkduAAth_Mhy6C9qpftPHKkhZ3oJTac7Z324Dso6mCVf-6q3oUWR3e_0LGBE7qPZqdgScSe8PoUzQUkKCgH0PKuPAY/s1600/kibbeh2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ1QNF3nzUFdU6KKN6dD0-4fk8f4deIqJsFjB626pvBZQq_6meGvkduAAth_Mhy6C9qpftPHKkhZ3oJTac7Z324Dso6mCVf-6q3oUWR3e_0LGBE7qPZqdgScSe8PoUzQUkKCgH0PKuPAY/s640/kibbeh2.JPG" width="640" /></a></div>
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<br />
Serve 4 pessoas<br />
Rende 14 pasteis <br />
<br />
<b><span style="color: #e06666;">Ingredientes <i>massa</i></span></b><br />
500gr de batata (uma batata muito grande)<br />
100gr de bulgur<br />
2 c.sopa de farinha<br />
1 c.chá de manjericão seco<br />
1 c.café de pimenta da Jamaica<br />
1 c.café de canela moída<br />
1/2 c. café de noz moscada<br />
sal e pimenta moída na hora<br />
<br />
<b><span style="color: #e06666;">Preparação</span></b><br />
Cozer as batatas em água abundante com algum sal. Cozer até que fiquem bem tenras.<br />
Colocar o bulgur de molho durante 15 minutos.<br />
Escoar asx batatas e passar com o passevite. Incorporar todos os restantes ingredientes, incluindo o bulgur, bem escoado.<br />
Verificar os temperos adicionando mais sal e pimenta se necessário.<br />
Reservar.<br />
<br />
<b><span style="color: #e06666;">Recheio</span></b><br />
2 c.sopa azeite<br />
1 cebola média, picada<br />
3 c.sopa de amêndoas picadas<br />
1 c.sopa de sumo de romã (se tiverem acesso a romãs frescas, usem 1 c.sopa de sementes frescas de romã)<br />
pitada de canela<br />
pitada de pimenta da Jamaica<br />
sal<br />
<br />
<b><span style="color: #e06666;">Preparação</span></b><br />
Aquecer o azeite numa sertã, e refogar nela a cebola. Estando a cebola dourada, adicionamos as amêndoas grosseiramente picadas, assim como os temperos. Agitar a sertã para que tudo fique bem misturado.<br />
Retirar do lume e adicionar o sumo de romã (ou as sementes se romã).<br />
<br />
<b><span style="color: #e06666;">Montagem</span></b><br />
Colocar um pouco mais que uma colher de sopa de massa na palma da mão, formar uma bola; com o dedo indicador da outra mão fazer um buraco largo no centro da bola de massa. Encher com recheio, cerca de uma colher de chá, mal cheia.<br />
Fechar cuidadosamente a bola de massa contendo o recheio e dar-lhe uma forma alongada, quase como os pasteis de bacalhau.<br />
Deverá render cerca de 14 pasteis.<br />
<br />
Fritar em óleo bem quente, tomado devidas precauções.<br />
Servir com gomos de limão.<br />
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<span style="color: #e06666;"><br /></span>
<b><span style="color: #e06666;">English Version</span></b><br />
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<h3 style="text-align: center;">
<span style="color: lime; font-weight: normal;">Looking for more healthy recipes & tips? Take a look at my new website:</span><span style="color: lime; font-weight: normal;"><a href="https://ginkgobeloved.com/">Ginkgo be Loved</a></span></h3>
<br />
Serves 4<br />
About 14 patties <br />
<br />
<b><span style="color: #e06666;">Ingredients <i>dough</i></span></b><br />
500gr potato (a super big potato)<br />
100gr bulgur<br />
2 Tbsp all poupose flour<br />
1 tsp dried basil<br />
1/2 tsp all spice<br />
1/2 tsp cinnamon<br />
1/4 tsp nutmeg<br />
salt and fresh ground pepper<br />
<br />
<b><span style="color: #ea9999;">Methode</span></b><br />
Boil the potatoes with water seasoned with salt until the get tender. Drain well and mash with the potato masher.<br />
Soak the bulgur in water for about 15 minutes. Drain well after.<br />
Add all the ingredients to the mashed potatoes and stir well until everything gets combined. Taste for salt and pepper.<br />
Set aside.<br />
<br />
<b><span style="color: #e06666;">Filling</span></b><br />
2 Tbsp olive oil<br />
1 medium onion, chooped<br />
3 Tbsp chooped almonds<br />
1 Tbsp pomegranate juice (you can use pomegranate seeds instead, if available.)<br />
pinch of cinnamon<br />
pinch of all spice<br />
salt<br />
<br />
<b><span style="color: #e06666;">Methode</span></b><br />
In a frying pan, heat up the olive oil, a fry the onion until golden. Add the almonds and spices,stir.<br />
Remove from the heat and sprinkle with the pomegranate juice.<br />
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<b><span style="color: #e06666;">Assembling</span></b><br />
Taking a bit more than a Tbsp of the potato mix, put in your hand and form a ball; with the index finger make a large hole in the middle of the ball. Place less then a teaspoon of filling inside and gently close the ball with your fingers. Shape it in egg like shape as you see in the pictures.<br />
You should get about 14v patties.<br />
<br />
Deep fry in oil and serve with lemon wedges.<br />
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<h4 style="text-align: center;">
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<a data-pin-do="embedUser" data-pin-board-width="400" data-pin-scale-height="240" data-pin-scale-width="80" href="https://www.pinterest.com/menuverde/"></a>Pami Samihttp://www.blogger.com/profile/15990855015733662827noreply@blogger.com17tag:blogger.com,1999:blog-8493264424142957534.post-75720172431354337822012-12-10T19:36:00.000+00:002012-12-10T09:03:17.388+00:00Batata doce assada com nozes pecan<br />
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<b><span style="color: orange;">Scroll down for English version.</span></b><br />
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Ahh o Inverno, esse sacana... Rouba-nos o brilho do sol, a luz essencial para o nosso bem estar mental, e traz-nos a doenças chatas próprias do seu tempo...<br />
Por cá a preguiça e o humor inconstante tem tomado conta dos meus dias.<br />
Sinto saudades de paragens mais quentes, sinto falta da chuva! De um Inverno a sério, onde a luz do sol brilha por mais que umas míseras 3 horas..<br />
Por isso perdoem se me tenho desleixado, e não tenho visitado as vossas 'casas' tão frequentemente.<br />
<br />
Quanto a sugestão de hoje, é da autoria da Jules Clancy,do blog <a href="http://thestonesoup.com/blog/">The stone soup</a>.<br />
Este fabuloso blog que sigo há algum tempo, tem ideias fantásticas, super rápidas e de simples confecção.<br />
Aconselho-vos a espreitar, para além de deliciosas receitas, a Jules deixa-nos imensas dicas e sugestões para uma melhor economia doméstica entre outros temas. *em inglês*<br />
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Quanto à receita, alterei um bocadinho.. Poderá ser servida com entrada, ou refeição leve quando acompanhada por uma salada.<br />
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<br />
Serve 2-4<br />
<b><span style="color: orange;">Ingredientes</span></b><br />
1 batata doce grande, alongada<br />
150gr de nozes pecan (ou nozes normais)<br />
2 ou 3 raminhos de tomilho limão<br />
sal e pimenta limão <b>nota 1 </b><br />
azeite<br />
<br />
<b><span style="color: orange;">Modo de preparação</span></b><br />
Em primeiro lugar, ligar o forno a 200ºC, e preparar um tabuleiro com papel vegetal. Reservar.<br />
Cortar a batata doce em rodelas com 1cm de espessura.<br />
Colocar as rodelas e batata no tabuleiro, distribuir as nozes picadas pelas batatas.<br />
Salpicar com sal e pimenta e regar com um fiozinho de azeite.<br />
Finalizar, adicionando o tomilho limão.<br />
<br />
Levar ao forno, na prateleira do meio, durante 15-20 minutos. Vigiar para que as nozes não se queimem.<br />
Yummy!!<br />
<br />
<b>nota 1:</b> pimenta limão, é pimenta preta com zesto de limão secos; pode facilmente ser misturada em casa.<br />
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<b><span style="color: orange;">English version</span></b><br />
<b><span style="color: orange;"><br /></span></b>
<b><span style="color: orange;">Roasted Sweet potato with pecan crust</span></b><br />
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Agrrr, Winter you bastard... You steal all our sunshine; the sunlight, essential to our mental well being, and on the top of that you bring all your bad colds and coughs with you!<br />
It has been a very lazy and moody winter around here.<br />
I miss the southern climate, I miss the rain... I miss the southern winters, where the sunlight shines more then the miserable 3 hours in this corner of the world...<br />
That's why I've been quite absent from Menu Verde, and why I haven't been visiting much your blogs lately.<br />
<br />
<br />
The recipe that I bring you today, it's from Jules Clancy, the blog author from <a href="http://thestonesoup.com/blog/">The stone soup</a>.<br />
This amazing blog, that I have been following for a while, has striking recipes, super quick and easy to follow.<br />
You have to go there and check for yourself!<br />
<br />
I changed a bit the original, but it tastes just as great! You can serve as an appetizer or a light meal with a salad on the side.<br />
Serves 2-4<br />
<br />
<br />
<b><span style="color: orange;">Ingredients</span></b><br />
1 big sweet potato (choose a long shaped one, for even slices)<br />
150 gr pecan nuts (or walnuts)<br />
2 or 3 sprigs of lemon thyme<br />
salt and lemon pepper<b> </b><br />
olive oil<br />
<br />
<b><span style="color: orange;">Methode</span></b><br />
Start by preheating the oven at 200º C, line a baking tray with baking paper. Set aside.<br />
Slice the sweet potato in round slices, about 1 cm thick.<br />
Place the potatoes on the baking tray, divide the chopped nuts though them.<br />
Sprinkle with salt, lemon pepper, and a drizzle of olive oil.<br />
Finalize with the lemon thyme.<br />
<br />
Bake in the middle of the oven at 200º C for 15-20 minutes. Watch it, so that the nuts don't burn.<br />
Yummy!!<br />
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<br />Pami Samihttp://www.blogger.com/profile/15990855015733662827noreply@blogger.com8tag:blogger.com,1999:blog-8493264424142957534.post-67725083066866281772012-11-28T21:27:00.000+00:002012-11-28T21:27:07.929+00:00Soba noodles com bróculos em 15 min.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRCneuHX45B0yiZFRMMu6HwGkYe8Ph03-Qng5N-JNqy-UFSlPt5zy3fI8qS5nddIohrhE4DJd8oeC-Dj03a7KyHB9rWSvC0gSqWl6FerKN1wM-keWMZfqgSZMONTRbZJNw1IN0XZZEuyc/s1600/soba1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRCneuHX45B0yiZFRMMu6HwGkYe8Ph03-Qng5N-JNqy-UFSlPt5zy3fI8qS5nddIohrhE4DJd8oeC-Dj03a7KyHB9rWSvC0gSqWl6FerKN1wM-keWMZfqgSZMONTRbZJNw1IN0XZZEuyc/s640/soba1.JPG" width="426" /></a></div>
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<b><span style="color: #a64d79;">Scroll down for English version</span></b><br />
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Já ouviram falar das soba noodles? Talvez já tenham experimentado nalguma cadeia de restaurantes asiáticos, mas o nome não vos ficou no ouvido. Ou talvez já as tenham visto numa daquelas lojas naturais, mas não sabiam de que se tratava..<br />
<div>
Pois bem, estes famosos noodles asiáticos, ao contrário das massas <i>main stream</i>, são confeccionados a partir de trigo sarraceno, e por isso mais que adequados para as pessoas com intolerância alimentar ao gluten.</div>
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Para além de serem muito mais ricas em nutrientes, quando comparadas com trigo, possuem um óptimo sabor, quase relembrando nozes. </div>
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<div>
As soba noodles têm a sua origem no Japão, onde são largamente consumidas numa variedade de pratos, desde frios a quentes, sopas etc. Aconselho-vos a investigar!</div>
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Hoje trago-vos uma das minhas sugestões para usar esta massinha nipónica.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgttQUtoBCYC84TXeeVf8xcI9fIAQ4sLPiwy1hOm36uvn12P8S2iYJ4pqd7vsGz_IbtAiX0nfHHlWlOwwT5Ci12UDjMcfbV_qkJsXITmxJF4dL8zP92Z1HZi46eMA9180b52EXrtOZ6r3Y/s1600/soba3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgttQUtoBCYC84TXeeVf8xcI9fIAQ4sLPiwy1hOm36uvn12P8S2iYJ4pqd7vsGz_IbtAiX0nfHHlWlOwwT5Ci12UDjMcfbV_qkJsXITmxJF4dL8zP92Z1HZi46eMA9180b52EXrtOZ6r3Y/s640/soba3.JPG" width="640" /></a></div>
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<div>
<br /></div>
<div>
Serve 2</div>
<div>
<b><span style="color: #a64d79;">Ingredientes</span></b></div>
<div>
200gr soba noodles</div>
<div>
200gr de bróculos, em pequenos florets</div>
<div>
2 c.sopa de óleo de sésamo</div>
<div>
2 c.sopa amendoas picadas</div>
<div>
3 c.sopa de molho de soja<br />
1 dente de alho picado</div>
<div>
sal q.b.</div>
<div>
<br /></div>
<div>
<b><span style="color: #a64d79;">Faz-se assim</span></b></div>
<div>
Para cozer os noodles, coloquem um tacho de água ao lume, e aguardar até que levante fervura.</div>
<div>
Cozer os noodles com uma pitada de sal, durante 5-6 minutos. Mexer para que não se colem uns aos outros. Escoar e passar por água fria.</div>
<div>
Entretanto...</div>
<div>
Num wok/ frigideira, aquecer o óleo de sésamo, adicionar os brócolos com uma pitada de sal. Saltear durante alguns minutos e em seguida regar com o molho de soja, e salpicar com as amêndoas, e com o alho picado.</div>
<div>
Saltear mais uns minutos para que todos os sabores fiquem combinados.</div>
<div>
Por fim adicionar os noodles, agitar tudo muito bem. Servir de imediato.<br />
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<br />
<b><span style="color: #a64d79;">English version</span></b><br />
<br />
<h4>
<span style="color: #a64d79;"><b>Broccoli soba noodles</b></span></h4>
<span style="color: #a64d79;"><b><br /></b></span>
Are you familiar with soba noodles? You probably tried it already in some Asian restaurant, but you didn't get the name properly. Or maybe you have seen it before in some whole food stores, but you had no clue what it was...<br />
Well, this popular Asian noodles, unlike the <i>main stream</i> noodles, are made with buckwheat flour, therefore suitable for people allergic to gluten.<br />
<div>
Besides a richer nutrient content, when compared to normal wheat noodles, they have a great nutty flavor.<br />
<br />
Soba noodles, have its origins in Japan, where they are widely consumed and appreciated in various dishes; hot, cold, soups, salads etc.</div>
<div>
<br /></div>
<div>
Here's my suggestion, quick and easy!</div>
</div>
<div>
<br />
<br />
<div>
Serves 2</div>
<div>
<b><span style="color: #a64d79;">Ingredients</span></b></div>
<div>
200gr soba noodles</div>
<div>
200gr de broccoli in small florets</div>
<div>
2 Tbsp sesam oil</div>
<div>
2 Tbsp chopped almonds</div>
<div>
3 Tbsp soy sauce<br />
1 garlic clove minced</div>
<div>
salt q.b.</div>
<div>
<br /></div>
<div>
<span style="color: #a64d79;"><b>Methode</b></span></div>
<div>
For the noodles place a saucepan with water on the stove. Wait until the water starts boiling.<br />
Cook the noodles with a pinch of salt, for 5-6 minutes. Stir it so they don't stick together. Strain well and rinse with cold water. Set aside.</div>
<div>
Meanwhile...<br />
In a wok or frying pan, heat the sesam oil, add the broccoli with a pinch os salt. Stir fry for a few minutes.<br />
Sprinkle with the soy sauce, add the chopped almonds and the garlic as well.</div>
<div>
Now, pour the noodles and stir for a couple of minutes, until everything gets combined.</div>
<div>
Serve right away.</div>
</div>
Pami Samihttp://www.blogger.com/profile/15990855015733662827noreply@blogger.com8tag:blogger.com,1999:blog-8493264424142957534.post-30345341228789367442012-11-15T12:54:00.000+00:002012-11-15T12:54:22.494+00:00Beetroot pana cotta - Convidei para Jantar #8<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglJZ9HfEZ6BfpihIW3XibocPlHDQfMOia3rgWQXdmgcYfK5yaIPjDOBeO53XcIexV9X1jtLuvbKvg4AZ-lNu0kEdFF-UEUlPxW72sgF0QEuI1J_ip0b_dE0AGuVaXXBb8HWhyTJqhLgqg/s1600/pinkpanacotta2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglJZ9HfEZ6BfpihIW3XibocPlHDQfMOia3rgWQXdmgcYfK5yaIPjDOBeO53XcIexV9X1jtLuvbKvg4AZ-lNu0kEdFF-UEUlPxW72sgF0QEuI1J_ip0b_dE0AGuVaXXBb8HWhyTJqhLgqg/s640/pinkpanacotta2.JPG" width="468" /></a></div>
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<b><span style="color: magenta;">Scroll down for English version</span></b><br />
<br />
Este desafio do <a href="http://anasbageri.wordpress.com/convidei-para-jantar/">Covidei para Jantar</a> da Ana tem sido um enorme sucesso, arrastando mini multidões de bloggers, todos empenhados convidando as mais diversas personagens com as quais sempre sonharam ter à sua mesa.<br />
Esta 8ª edição decorre em casa da Alice, do blog <a href="http://alicenacozinhamaravilha.blogspot.pt/2012/10/uma-convidada-envolta-em-veludo-vermelho.html">Alice na cozinha maravilha</a>, e o tema escolhido foi Aristocratas.<br />
Assim que soube o tema confesso que fiquei um bocadinho atrapalhada, pois aristocracia não consta da minha lista de interesses..<br />
<br />
Lá pensei, e de facto havia uma pessoa em especial pela qual tenho alguma admiração, a princesa Sissi, ou Imperatriz Elizabeth de Austria.<br />
Quem passa por Viena jamais ficará indiferente à grandiosa aura imperial que se respira a cada passada.<br />
O imponente legado edificado ao longo de inúmeros impérios atrai milhares de turistas, e continua a maravilhar residentes.<br />
Sempre que sinto saudades de Viena, acabo sempre por recordar Sisi, um ícone daquela cidade, daquele povo, com o seu arrogante charme e rebeldia não deixa ninguém indiferente...<br />
<br />
Segundo se consta, Sisi seria uma pessoa esquisita com seu regime alimentar, de forma a assim a sua elegante figura.<br />
Por isso achei prudente servi-lhe algo leve mas requintado.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjstVVqfdVWb7vcOW2hQEMHFWygeShUCrhBgMIgP91gsJzK8AGmo6sG2g-dAZE3YM9gVvf7Ozra9JMwU5-b1GJ9Y-65dtEFz9dBpaI8a8I9vQsuyHDxkFDty0Eg6HWGQgLaZ7my9FXmMvc/s1600/kaiserin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjstVVqfdVWb7vcOW2hQEMHFWygeShUCrhBgMIgP91gsJzK8AGmo6sG2g-dAZE3YM9gVvf7Ozra9JMwU5-b1GJ9Y-65dtEFz9dBpaI8a8I9vQsuyHDxkFDty0Eg6HWGQgLaZ7my9FXmMvc/s400/kaiserin.jpg" width="258" /></a></div>
<br />
<b><span style="color: magenta;">Pana cotta de Beterraba</span></b><br />
<br />
Serve 2<br />
<b><span style="color: magenta;">Ingredientes</span></b><br />
250ml natas magras<br />
125gr beterraba<br />
1 c.chá gengibre ralado fresco<br />
1 c.chá vinagre balsâmico<br />
1 c.chá azeite<br />
pimenta moída na hora e sal<br />
3 c.chá de agar agar<br />
<br />
<b><span style="color: magenta;">Faz-se assim</span></b><br />
Cortar a beterraba em cubinhos pequenos, reservar 2 c.sopa de beterraba e temperar com azeite, vinagre balsãmico, gengibre ralado, sal e pimenta moída na hora agosto. Repartir por duas formas individuais, ou copos. Reservar<br />
Entretanto levar as natas ao lume e adicionar a restante beterraba, deixar levantar fervura. Triturar tudo com a ajuda de uma varinha mágica. Adicionar o agar agar e mexer para que se dissolva na totalidade. Temperar com sal a gosto.<br />
Verter cuidadosamente para os frascos. Refrigerar cerca de 2 horas antes de servir.<br />
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<br />
<b><span style="color: magenta;">English version</span></b><br />
<b><span style="color: magenta; font-size: large;"><br /></span></b>
<br />
<b><span style="color: magenta; font-size: large;">Beetroot Pana cotta</span></b><br />
<br />
Serves 2<br />
<b><span style="color: magenta;">Ingredients</span></b><br />
250ml low fat cream<br />
125gr beetroot<br />
1 tsp fresh grated ginger<br />
1 tsp balsamic vinager<br />
1 tsp olive oil<br />
fresh ground pepper and salt<br />
3 tsp agar agar<br />
<br />
<span style="color: magenta;"><b>Methode</b></span><br />
Cut the beetroot into small cubes, save 2 tbsp of it and season with olive oil, vinager, ginger, salt and peper. Place it into 2 serving glasses. Set aside.<br />
Meanwhile, bring the cream to simmer adding the rest of the beetroot. Blend it using a food processor. Remove from the heat and dissolve the agar agar. Taste for salt.<br />
Dive through the glasses and refrigerate at least 2 hours before serving.<br />
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<br />Pami Samihttp://www.blogger.com/profile/15990855015733662827noreply@blogger.com17tag:blogger.com,1999:blog-8493264424142957534.post-42201631798934369982012-11-11T18:34:00.001+00:002012-11-11T18:34:10.725+00:00Especie de Pudim de maçã<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju9BsZ4podmQKtozXcBGx3YPyikQouO5kEfnVLboaaEik3skObHijlFQXyEWFW90XSF76Q5w9YJqxU_nnzTXSdsx90zm5Jnl1qlnKxOSdq5XiK_TV8udVPEyIiZFlyWIwIqdP9SbQX19c/s1600/pudim_maca1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju9BsZ4podmQKtozXcBGx3YPyikQouO5kEfnVLboaaEik3skObHijlFQXyEWFW90XSF76Q5w9YJqxU_nnzTXSdsx90zm5Jnl1qlnKxOSdq5XiK_TV8udVPEyIiZFlyWIwIqdP9SbQX19c/s640/pudim_maca1.JPG" width="426" /></a></div>
<b><br /></b>
<b><br /></b>
<b>Scroll down for English Version</b><br />
<br />
Faz frio, as montanhas à nossa volta vislumbram-nos com o seu manto branco surreal...<br />
Já chegámos aos -10 ºC, e cada dia que a temperatura sobe até aos 0ºC, sorrimos e celebramos com alivio : )<br />
Só apetece estar por casa, enroscada por entre mantinhas, bebicando café, buscando conforto em guloseimas caseiras...<br />
Por isso hoje vos trago esta espécie de pudim. Adoro sobremesas de colher, servidas ainda mornas, com aromas que nos aquecem em dias Invernais...<br />
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<br />
<br />
Serve 2<br />
<b>Ingredientes</b><br />
2 ovos<br />
2 fatias de pão (pode ser duro)<br />
75gr de leite (5 c.sopa)<br />
45gr açúcar (3 c.sopa)<br />
2 vagens de cardamomo<br />
1 maçã pequena<br />
1/2 c.chá de canela<br />
<br />
<b>Faz-se assim</b><br />
Pré-aquecer o forno a 180ºC, untar 2 ramekins (forminhas refractárias) largos.<br />
Ensopar o pão, cortado em cubos, na mistura dos ovos batidos com o leite.<br />
Adicionar o açúcar, a maçã ralada e a canela.<br />
Esmagar as sementes de cardamomo e adicionar à mistura anterior.<br />
Envolver tudo muito bem e distribuir pelas formas refractárias. <br />
<br />
Levar ao forno 180ºC durante 15-20min.<br />
<br />
Servir morno com um cafézinho!<br />
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<br />
<b>English Version</b><br />
<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;">Apple Pudding</span></b><br />
<b><span style="font-size: large;"><br /></span></b>
<br />
It's cold, the mountains around amaze us with their majestic white veil...<br />
We reached the -10ºC already, and each day the temperature rises up to 0ºC, we smile and celebrate with relief : )<br />
All I want is stay home, curled up in blankets, sipping some coffee, seeking comfort on home made treats.<br />
That's why I bring you this recipe today, its a pudding like dessert, best served while warm. Sure it will bring you some comfort on the wintry days. <br />
<br />
Serves 2<br />
<b>Ingredients</b><br />
2 eggs<br />
2 bread slices (can be old)<br />
75gr milk (5 Tbsp.)<br />
45gr sugar (3 Tbsp.)<br />
2 cardamom pods<br />
1 small apple<br />
1/2 tsp cinnamon<br />
<br />
<b>Methode</b><br />
Pre heat the oven at 180ºC, grease 2 small wide ramekins.<br />
Cut the bread in cubes and soak it in a mixture eggs and milk.<br />
Add the sugar, cinnamon and grated apple. Crush the cardamom seeds and stir it in.<br />
Toss everything until all the bread is well coated with all the liquids.<br />
Divide through the ramekins and bake at 180ºC for 15-20 minutes.<br />
<br />
Serve warm with some coffee.<br />
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<b><br /></b>
Pami Samihttp://www.blogger.com/profile/15990855015733662827noreply@blogger.com8