tag:blogger.com,1999:blog-85780152164586073312024-03-05T09:19:19.194-03:00Mil Idéias GastronomiaMil Idéias Gastronomiahttp://www.blogger.com/profile/16623488184311962239noreply@blogger.comBlogger76125tag:blogger.com,1999:blog-8578015216458607331.post-57378867386285549582017-06-28T13:09:00.001-03:002017-06-28T13:09:19.543-03:00Festival de Fondue e Caldos-Opções de Inverno para o seu evento<div class="MsoNormal">
<span style="color: #e69138; font-family: Arial, Helvetica, sans-serif;">O inverno chegou! E com ele a gastronomia ganha ares de
requinte e comidinhas que aquecem o corpo e alma!<br />
Que tal apostar para o seu evento um festival de fondue ou de caldos?<o:p></o:p></span></div>
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<span style="color: #e69138; font-family: Arial, Helvetica, sans-serif;">Com certeza estas duas opções deixará seus convidados
aquecidos e será uma garantia de sucesso, o seu evento.</span><o:p></o:p></div>
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<span style="color: #e69138; font-family: Arial, Helvetica, sans-serif;"> Solicite seu orçamento!</span></div>
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Mil Idéias Gastronomiahttp://www.blogger.com/profile/16623488184311962239noreply@blogger.com0tag:blogger.com,1999:blog-8578015216458607331.post-68922787928483755332016-07-26T11:08:00.000-03:002016-07-26T11:08:02.552-03:00<span style="background-color: white; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px;">Lançamento da loja virtual </span><a href="http://carrefour.com/" rel="nofollow" style="background-color: white; cursor: pointer; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px; text-decoration: none;" target="_blank">Carrefour.com</a><span style="background-color: white; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px;"> na loja Carrefour Piqueri</span><br />
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<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px;"><br /></span>Mil Idéias Gastronomiahttp://www.blogger.com/profile/16623488184311962239noreply@blogger.com0tag:blogger.com,1999:blog-8578015216458607331.post-12483369151881917772016-06-07T11:58:00.001-03:002016-06-07T11:58:41.022-03:00Brinde!!<span style="color: #b45f06;">Um brinde é uma ótima ação para iniciar ou finalizar um evento.</span><br />
<span style="color: #b45f06;">Demonstra a importância da ocasião e de como todos os participantes são importantes.</span><br />
<span style="color: #b45f06;">Que tal um brinde?!</span><br />
<span style="color: #b45f06;">Contate-nos!</span><br />
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<br />Mil Idéias Gastronomiahttp://www.blogger.com/profile/16623488184311962239noreply@blogger.com0tag:blogger.com,1999:blog-8578015216458607331.post-74564892172188953072015-10-06T10:10:00.000-03:002015-10-06T10:10:00.957-03:00Café da Manhã - Reunião Pepsico<div class="separator" style="clear: both; text-align: center;">
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<br />Mil Idéias Gastronomiahttp://www.blogger.com/profile/16623488184311962239noreply@blogger.com0tag:blogger.com,1999:blog-8578015216458607331.post-88210966767532543212015-03-16T11:51:00.000-03:002015-03-16T11:51:50.218-03:00Bat Mitzvá<div style="background-color: white; line-height: 13px; text-align: center;">
<span style="color: #e69138; font-family: Times, Times New Roman, serif;"> Ao completar 13 anos, o jovem atinge a maioridade religiosa judaica.</span></div>
<div style="background-color: white; line-height: 13px; text-align: center;">
<span style="color: #e69138; font-family: Times, 'Times New Roman', serif;"> Para marcar esta passagem, é celebrado o Bat-Mitzvá, uma cerimônia que ressalta a importância de cada um dos judeus na corrente ancestral do judaísmo. É nessa data que o jovem, pela primeira vez, coloca os Tefilin e é chamado para ler na Torá.</span></div>
<div style="background-color: white; line-height: 13px; text-align: center;">
<span style="color: #e69138; font-family: Times, Times New Roman, serif;"> O judaísmo considera o jovem de 13 anos maduro o suficiente para ser responsável por seus atos.</span></div>
<div style="background-color: white; line-height: 13px; text-align: center;">
<span style="color: #e69138; font-family: Times, Times New Roman, serif;"> Fizemos o atendimento de um Bat-Mitzvá neste sábado, confiram algumas fotos!</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw-9Rz9s8a_RQemc20l7K5tA8AicMW4sAdkdh70Txz1CUvdnf5_ddKKs7xqSP6aAgZA04LhqjT3jEu-JTpMyWWMzv7wum52CGLDTf8YhXyUEtld43KeTImhPKBof7saoG7aRKHVKITx4E/s1600/BATMITZV%C3%81+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw-9Rz9s8a_RQemc20l7K5tA8AicMW4sAdkdh70Txz1CUvdnf5_ddKKs7xqSP6aAgZA04LhqjT3jEu-JTpMyWWMzv7wum52CGLDTf8YhXyUEtld43KeTImhPKBof7saoG7aRKHVKITx4E/s1600/BATMITZV%C3%81+1.jpg" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ilha Gastronômica</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Mesa de doces</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihLp6HtHA2O2mIQbTIpPr_Epla8gS6mpNpYh64Tv9dVQVxmE2KcYfNcx7ysmBO5n_TGc5xi-YUdg53PBIZAETtkJdxqLZ1pjS3iZ24C7hMXC-5F-VIs8L4UFEbdeSS-S9TlqZrC44-zUk/s1600/BATMITZV%C3%81+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihLp6HtHA2O2mIQbTIpPr_Epla8gS6mpNpYh64Tv9dVQVxmE2KcYfNcx7ysmBO5n_TGc5xi-YUdg53PBIZAETtkJdxqLZ1pjS3iZ24C7hMXC-5F-VIs8L4UFEbdeSS-S9TlqZrC44-zUk/s1600/BATMITZV%C3%81+3.jpg" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ilha Gastronômica</td></tr>
</tbody></table>
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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/AVvXsEgfJZ12xki7Vkw5eHdbHkz5kDj4EJ14AMGhUdjQbkXPuUc_jUx3OYecoNjfvtoWTX-WMrZ2m6bK6RoohhsvOXUnjcyTmVkXJ_TVLKMS0dM6fdgFfvNtPJtw8TgKO1Ae50K8SPdZS8kdE5E/s1600/BATMITZV%C3%81+4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfJZ12xki7Vkw5eHdbHkz5kDj4EJ14AMGhUdjQbkXPuUc_jUx3OYecoNjfvtoWTX-WMrZ2m6bK6RoohhsvOXUnjcyTmVkXJ_TVLKMS0dM6fdgFfvNtPJtw8TgKO1Ae50K8SPdZS8kdE5E/s1600/BATMITZV%C3%81+4.jpg" height="320" width="179" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bar</td></tr>
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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/AVvXsEh7Q2UkPvouxbeyYPejEIFDy2eAnrLcuGT4SblMai_IW5NNhk9TpNzKb-CSCEoAmUd0nzofxqEuxJdydwuHKThGlaaQdEOjt3NUBqa6GR-CsDm88qPFiRe6P09zIZqapY0nvzpw8o7uGqk/s1600/BATMITZV%C3%81+5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Q2UkPvouxbeyYPejEIFDy2eAnrLcuGT4SblMai_IW5NNhk9TpNzKb-CSCEoAmUd0nzofxqEuxJdydwuHKThGlaaQdEOjt3NUBqa6GR-CsDm88qPFiRe6P09zIZqapY0nvzpw8o7uGqk/s1600/BATMITZV%C3%81+5.jpg" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ilha Gastronômica</td></tr>
</tbody></table>
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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/AVvXsEgKvSUG3FYQCC-SFJKe3ORLppJOs-yizddHWtk4is_yRGTUmmG9HkCstNTF7NkptkFYR6I-DqfXS3Fv4VqbpZ5Bbfcni_RdQpee8jkBJERHwdw-wl6eQAY5qHhOFLnFhA6J6olFymTGyts/s1600/BATMITZV%C3%81+6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKvSUG3FYQCC-SFJKe3ORLppJOs-yizddHWtk4is_yRGTUmmG9HkCstNTF7NkptkFYR6I-DqfXS3Fv4VqbpZ5Bbfcni_RdQpee8jkBJERHwdw-wl6eQAY5qHhOFLnFhA6J6olFymTGyts/s1600/BATMITZV%C3%81+6.jpg" height="320" width="179" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mesa de doces</td></tr>
</tbody></table>
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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/AVvXsEj64t6XnHS73ssdGHneYnkcF7Pf7fz_I-rzjN_K_4Zhm5JYzirxCnl0ebqhX339WrHHtxQAARInryXd_xh1JWpMYMcsR1-yP-dRypXTudXNTR7WkLU5OcWFcf-etzfI63aweUw5yOij9Tw/s1600/BATMITZV%C3%81+7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj64t6XnHS73ssdGHneYnkcF7Pf7fz_I-rzjN_K_4Zhm5JYzirxCnl0ebqhX339WrHHtxQAARInryXd_xh1JWpMYMcsR1-yP-dRypXTudXNTR7WkLU5OcWFcf-etzfI63aweUw5yOij9Tw/s1600/BATMITZV%C3%81+7.jpg" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bar</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCpMZt7oU1BmkpSWeUGK04BuCKxUTnyVdtJd6Wu-jWHUyndCeDqXRY3Iaq-sQ754P2yA0u8YRbuKr_rFQghp3bJ0rarQTesmIqI8nvnHVGk54i_vbXmdrcN29kKa-X_TF2btnGG_2DFQs/s1600/BATMITZV%C3%81+8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCpMZt7oU1BmkpSWeUGK04BuCKxUTnyVdtJd6Wu-jWHUyndCeDqXRY3Iaq-sQ754P2yA0u8YRbuKr_rFQghp3bJ0rarQTesmIqI8nvnHVGk54i_vbXmdrcN29kKa-X_TF2btnGG_2DFQs/s1600/BATMITZV%C3%81+8.jpg" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bar</td></tr>
</tbody></table>
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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/AVvXsEja_L8b-mCKVVpRXjxVQZCByeGQzOYPqW7PYPY5UT1nVD6udmrxYmN7f8pykoG7g99-86aLTJPnghZc_fmnp4Mk09gEtKg9B58dfK4CWmDQYtAbnJlqEFLWiQEjYBAMTxnPjvCIgxyF448/s1600/BATMITZV%C3%81+9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja_L8b-mCKVVpRXjxVQZCByeGQzOYPqW7PYPY5UT1nVD6udmrxYmN7f8pykoG7g99-86aLTJPnghZc_fmnp4Mk09gEtKg9B58dfK4CWmDQYtAbnJlqEFLWiQEjYBAMTxnPjvCIgxyF448/s1600/BATMITZV%C3%81+9.jpg" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ilha Gastronômica</td></tr>
</tbody></table>
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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/AVvXsEgdvFcu1SLrXHaG_uHHhjzT6J_gX59ShfMf_YQ5jpqc0JFfDnaSu-FII4_Ds7Fu1p4BHOZ4wioKRdS9Zsl6-AM_sfULjev8QlCQbTRX_ZtXMcWC2Co9hGqzXbM6Xg3n-GDwP1BWQhG2tEE/s1600/BATMITZV%C3%81+10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdvFcu1SLrXHaG_uHHhjzT6J_gX59ShfMf_YQ5jpqc0JFfDnaSu-FII4_Ds7Fu1p4BHOZ4wioKRdS9Zsl6-AM_sfULjev8QlCQbTRX_ZtXMcWC2Co9hGqzXbM6Xg3n-GDwP1BWQhG2tEE/s1600/BATMITZV%C3%81+10.jpg" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mesa de doces</td></tr>
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Mil Idéias Gastronomiahttp://www.blogger.com/profile/16623488184311962239noreply@blogger.com0tag:blogger.com,1999:blog-8578015216458607331.post-15521302399308208032014-07-16T13:58:00.000-03:002014-07-16T13:58:22.230-03:00Fipan 2014<div class="MsoNormal">
<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Começou no dia 15 e vai até o dia 18 de Julho o nosso
atendimento no stand da Kibon na Fipan 2014 no Expo Center Norte.</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Venha conferir o nosso atendimento e saborear um delicioso
sorvete Kibon!</span></div>
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Mil Idéias Gastronomiahttp://www.blogger.com/profile/16623488184311962239noreply@blogger.com0tag:blogger.com,1999:blog-8578015216458607331.post-59464242689605938302014-06-27T13:00:00.000-03:002014-06-27T13:00:17.905-03:00Copa do Mundo na empresa!<div class="MsoNormal">
<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Nos jogos do Brasil na primeira fase do Mundial, fizemos
alguns atendimentos, confiram as fotos do último jogo de Brasil x Camarões.</span></div>
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Mil Idéias Gastronomiahttp://www.blogger.com/profile/16623488184311962239noreply@blogger.com0tag:blogger.com,1999:blog-8578015216458607331.post-68390739607537887982014-06-13T10:50:00.000-03:002014-06-13T10:50:35.112-03:00Festa Junina no clima de Copa do Mundo!<div class="MsoNormal">
<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Festa Junina é sempre uma festa saborosa de se fazer!</span></div>
<div class="MsoNormal">
<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Nosso atendimento na Renova Energia foi perfeito.</span></div>
<div class="MsoNormal">
<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Festa Junina no clima
de Copa do Mundo!</span></div>
<br />
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Confiram algumas fotos!</span></div>
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Mil Idéias Gastronomiahttp://www.blogger.com/profile/16623488184311962239noreply@blogger.com0tag:blogger.com,1999:blog-8578015216458607331.post-50151545518541771962014-06-09T16:38:00.002-03:002014-06-09T16:38:41.505-03:00Pé de moleque diferente!<div class="MsoNormal">
<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">O mês das festas juninas chegou, e com ele as tentações de
uma grande variedade de doces.</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Seguindo a nossa proposta da gastronomia funcional
apresentamos uma receita de pé de moleque sem nenhum tipo de laticínio, que
pode ser consumido por aqueles que apresentam </span><span style="background-color: white; line-height: 15.996000289916992px;"><span style="color: #333333; font-family: arial, sans-serif; font-size: 12px;"> </span><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">intolerância</span></span><span style="color: #b45f06; font-family: Times, Times New Roman, serif;"> à lactose.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV_7LBV_8J700oFUd8fk0pCT0MPALwsEB38f5dMGPd9z-5OynFM3uF3V8ckPCl41b0vQdYek_7tkWBzyNJ3NgHN4PltSW1sKh5RVeG2FWIWNS8PYdkfcYk2Nob7N_7sUoTnHWgM9zmKYg/s1600/pe-de-moleque1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV_7LBV_8J700oFUd8fk0pCT0MPALwsEB38f5dMGPd9z-5OynFM3uF3V8ckPCl41b0vQdYek_7tkWBzyNJ3NgHN4PltSW1sKh5RVeG2FWIWNS8PYdkfcYk2Nob7N_7sUoTnHWgM9zmKYg/s1600/pe-de-moleque1.jpg" height="265" width="400" /></a></div>
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<span style="color: #b45f06;"><b>Vamos à receita!</b></span></div>
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<div style="background: white; line-height: 16.0pt;">
<span style="color: #b45f06;"><strong><span style="font-family: Arial, sans-serif; font-size: 9pt;">Pé-de-moleque</span></strong></span></div>
<div style="background: white; line-height: 16pt;">
<span style="font-family: Arial, sans-serif; font-size: 9pt;"><span style="color: #b45f06;">Preparo: 15 min | Cozimento:
geladeira por 1 hora | Porção: 4 pessoas<o:p></o:p></span></span></div>
<div style="background: white; line-height: 16pt;">
<span style="color: #b45f06;"><strong><span style="font-family: Arial, sans-serif; font-size: 9pt;">Ingredientes:</span></strong><span style="font-family: Arial, sans-serif; font-size: 9pt;"><o:p></o:p></span></span></div>
<div style="background: white; line-height: 16pt;">
<span style="font-family: Arial, sans-serif; font-size: 9pt;"><span style="color: #b45f06;">*1 xícara de amendoim cru sem
casca<o:p></o:p></span></span></div>
<div style="background: white; line-height: 16pt;">
<span style="font-family: Arial, sans-serif; font-size: 9pt;"><span style="color: #b45f06;">*1/2 xícara de amendoim
torrado inteiro sem casca<o:p></o:p></span></span></div>
<div style="background: white; line-height: 16pt;">
<span style="font-family: Arial, sans-serif; font-size: 9pt;"><span style="color: #b45f06;">* 1/2 xícara de melado de cana<o:p></o:p></span></span></div>
<div style="background: white; line-height: 16pt;">
<span style="font-family: Arial, sans-serif; font-size: 9pt;"><span style="color: #b45f06;">* 1/2 colher de chá de canela<o:p></o:p></span></span></div>
<div style="background: white; line-height: 16pt;">
<span style="font-family: Arial, sans-serif; font-size: 9pt;"><span style="color: #b45f06;">* Uma pitada de sal marinho
não-refinado<o:p></o:p></span></span></div>
<div style="background: white; line-height: 16pt;">
<span style="color: #b45f06;"><strong><span style="font-family: Arial, sans-serif; font-size: 9pt;">Modo de
fazer:</span></strong><span style="font-family: Arial, sans-serif; font-size: 9pt;"><o:p></o:p></span></span></div>
<div style="background: white; line-height: 16pt;">
<span style="font-family: Arial, sans-serif; font-size: 9pt;"><span style="color: #b45f06;">Em um processador, bata o
amendoim até virar uma pasta. Junte o melado, a canela e o sal e bata mais um
pouco até ficar homogêneo. Em uma tigela, misture a pasta com o amendoim
torrado inteiro. Unte uma forma rasa com óleo de coco e espalhe a mistura até
ficar uma camada de um dedo de espessura. Leve à geladeira por 1 hora.<o:p></o:p></span></span></div>
<div style="background: white; line-height: 16pt;">
<span style="font-family: Arial, sans-serif; font-size: 9pt;"><span style="color: #b45f06;">Depois corte em pedaços
quadrados de quatro cm. Conserve em geladeira para ficar com textura firme, em
recipiente fechado. Ele ficará com textura macia, e sua crocância vem do
amendoim torrado.<o:p></o:p></span></span></div>
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<span style="color: #b45f06;"><strong><span style="font-family: Arial, sans-serif; font-size: 9pt;">Dica:</span></strong><span class="apple-converted-space"><span style="font-family: Arial, sans-serif; font-size: 9pt;"> </span></span><span style="font-family: Arial, sans-serif; font-size: 9pt;">deixe o amendoim cru de molho em água por
cerca de 8 horas. Descarte a água. Assim você aumenta a absorção de nutrientes.<o:p></o:p></span></span></div>
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Mil Idéias Gastronomiahttp://www.blogger.com/profile/16623488184311962239noreply@blogger.com0tag:blogger.com,1999:blog-8578015216458607331.post-47752771196908740202014-04-23T13:03:00.000-03:002014-04-23T13:03:48.067-03:00Gastronomia Funcional<div class="MsoNormal">
<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Você sofre com intestino preso, diabete ou colesterol alto?
Você já ouviu falar <st1:personname productid="em Gastronomia Funcional" w:st="on">em
<b>Gastronomia Funcional</b></st1:personname>?</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Trata-se de uma alimentação com nutrientes que <b>irão melhorar o funcionamento do seu
intestino, do sistema imunológico, reduzir a absorção de gordura e glicose</b>.</span><span style="color: #b45f06; font-family: Times, 'Times New Roman', serif;">Dentre os ingredientes da gastronomia funcional destacamos a
</span><b style="color: #b45f06; font-family: Times, 'Times New Roman', serif;">Biomassa de Banana Verde</b><span style="color: #b45f06; font-family: Times, 'Times New Roman', serif;">. No preparo
das receitas a biomassa pode substituir o leite condensado, creme de leite e
maionese, pois irá funcionar como um espessante. </span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Em breve publicaremos
cardápios funcionais, que utilizarão a biomassa de banana verde como
ingrediente nos preparos.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRYEvuYRjgAjP5dvF5TsB-vMg5HLVEiZwJ-VKZ1fQYu_3hy-N3D-TlJDAcaCZitfC2tCTXXCiMzsLZHtP7jrYSPyRoDFDvmNFPk4imGiZHt6hSxB3rvPbri8htdsig7E2jpWy5uh1KRPw/s1600/banana-verde.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRYEvuYRjgAjP5dvF5TsB-vMg5HLVEiZwJ-VKZ1fQYu_3hy-N3D-TlJDAcaCZitfC2tCTXXCiMzsLZHtP7jrYSPyRoDFDvmNFPk4imGiZHt6hSxB3rvPbri8htdsig7E2jpWy5uh1KRPw/s1600/banana-verde.jpg" height="320" width="315" /></a></div>
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<b><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Receita Da Biomassa De Banana Verde</span></b></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">(elaborada pela culinarista Lidiane Barbosa)</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;"><b>Ingredientes<br />
</b>10 bananas nanicas bem verdes</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;"><b>Modo de preparo</b><br /><span style="line-height: 18pt;">* Corte 10 bananas nanicas pela ponta sem deixar aparecer a polpa. Lave-as com
casca, uma a uma, utilizando esponja com água e sabão e enxague bem.</span></span></div>
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* Ferva água suficiente para cobrir as bananas em uma panela de pressão de <st1:metricconverter productid="7 litros" w:st="on">7 litros</st1:metricconverter>. Coloque as
bananas com casca na água fervente (para criar choque térmico).<br />
* Tampe a panela e conte 8 minutos a partir do início da pressão da panela.
Desligue e deixe as bananas cozinhando até o vapor escapar ou até 20 minutos de
cocção.<br />
* Ao término do cozimento, mantenha as bananas na água quente da panela.<br />
* Vá aos poucos tirando a casca da polpa, que deve ser passada imediatamente no
processador ou liquidificador. É importante que a polpa esteja bem quente, para
não esfarinhar.<br />
* Triture a polpa até ficar homogênea, adicionando água mineral suficiente para
deixar virar um creme.<br />
* Se não for utilizar imediatamente, guarde na geladeira por até 5 dias ou
congele por até 3 meses em vasilhas de vidro ou na vasilha de gelo (tem de ser
de plástico duro e novo, sem ranhuras para não haver contaminação de derivados
de plástico ou micro-organismos).</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;"><b>DICAS IMPORTANTES</b></span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">1ª Cuidado para não queimar o liquidificador:
como é uma massa pesada, a dica é colocar junto com 5 bananas no liquidificador
pelo menos 100ml de água mineral.</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">2ª Colocar para congelar em porções suficientes
para acrescentar nas preparações. Para descongelar, utilizar um pouco de água
para dissolver em panela aquecida em fogo brando.</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">3ª Para facilitar a limpeza da panela após o
processo unte-a antes com óleo com auxílio de um papel toalha e também pode
passar óleo após fazer a banana para que o resíduo saia com facilidade.</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Veja como fica a Biomassa de Banana Verde</span></div>
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Mil Idéias Gastronomiahttp://www.blogger.com/profile/16623488184311962239noreply@blogger.com0tag:blogger.com,1999:blog-8578015216458607331.post-6440764892759211102014-03-11T13:07:00.000-03:002014-03-11T13:07:12.191-03:00Copa do Mundo-Sabores (Portugal)<div class="MsoNormal">
<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Ficamos duas semanas sem fazer a nossa viagem, mas para compensar, hoje pousamos na terrinha, Portugal!</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">A culinária portuguesa, ainda que esteja restrita a um espaço geográfico relativamente pequeno, mostra influências mediterrânicas (incluindo-se na chamada “dieta mediterrânica”) e também atlânticas, como é visível na quantidade de peixe consumida tradicionalmente. Muito mudou desde que Estrabão se referiu aos Lusitanos como um povo que se alimentava de bolotas. A base da gastronomia mediterrânica, assente na trilogia do pão, vinho e azeite, repete-se em todo o território nacional, acrescentando-se os produtos hortícolas, como em variadas sopas, e os frutos frescos. A carne e as vísceras, principalmente de porco, compõem também um conjunto de pratos e petiscos regionais, onde sobressaem os presuntos e os enchidos. Com o advento das descobertas marítimas, a culinária portuguesa rapidamente integrou o uso, por vezes quase excessivo, de especiarias e do açúcar, além de outros produtos, como o feijão e a batata, que foram adaptados como produtos essenciais. Note-se que a variedade de pratos regionais se verifica mesmo em áreas restritas. Duas cidades vizinhas podem apresentar, sob o mesmo nome, pratos que podem diferir bastante na forma de confecção, ainda que partilhem a mesma receita de base. As generalizações nem sempre estão corretas: as diversas culinárias regionais variam muito na mesma região.</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Os produtos hortícolas são muito utilizados para diversos fins: saladas, sopas de legumes, cozidos, etc. São frequentes as sopas frias, como o gaspacho, no Alentejo, as “picadas” (pepino picado com água fria, sal, vinagre e azeite), além de diversas sopas de legumes. Estas costumam resultar da adição de legumes (nabiças, couve, espinafres, etc.) a uma base de purê mais ou menos espesso (consoante os gostos) de batata, cenoura e, eventualmente, cebola. O caldo verde, composto por purê de batata e couve-galega cortada em tiras muito finas é talvez a mais famosa das sopas portuguesas. No norte de Portugal é comum acompanhar o caldo verde com rodelas de chouriço. Note-se que na região do Alentejo dá-se outro significado à palavra “sopas” que são, nessa acepção, semelhantes às açordas – pedaços de pão num meio líquido aromatizado, que acompanha outros ingredientes, geralmente ovos, carne, ou peixe.</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">O cozido à portuguesa, considerado por muitos como o prato nacional, é composto por uma grande diversidade de ingredientes cozidos em água abundante – as receitas variam muito de local para local, havendo muitas que reclamam ser mais legítimas que outras. Contudo, é costume referir como ingredientes mais utilizados as diversas qualidades de couve (couve-galega, couve-lombarda, tronchuda, etc), batatas, feijão, cabeças de nabo, cenoura, enchidos (chouriço, farinheira, moura, etc), outras carnes, geralmente de porco, e, por vezes, adições de carnes de frango ou galinha.</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Hum... Hoje é dia de Cozido Português!</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Cozido à portuguesa é um prato tradicional português. Trata-se de uma iguaria composta por uma miríade de vegetais, carnes e enchidos cozidos.</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">No que diz respeito aos vegetais, podem ser cozidos feijões, batatas, cenouras, nabos, couves e arroz. Nas carnes, é possível ter o frango, entrecosto de porco, entremeada de porco, orelha de porco, chispe de porco e carne de bovino de diversas partes. Nos enchidos, são típicos o chouriço de carne, a farinheira, a morcela e o chouriço de sangue. Todos estes ingredientes compõem um prato muito forte, ideal para o tempo frio do Inverno.</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">A forma de preparar e a combinação de ingredientes variam um pouco de região para região, apesar de ser um prato que é possível encontrar por toda Portugal. Canal Caveira é um exemplo de uma localidade da região do Alentejo que tem como tradição a preparação do cozido à portuguesa, apresentando diversos restaurantes à beira da estrada onde é possível apreciá-lo. </span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Vamos à receita!</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;"><b>Ingredientes</b></span></div>
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</span></span><!--[endif]--><span style="font-size: 10.5pt;">1/2 galinha<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span style="font-size: 10.5pt;">300 g de vaca<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span style="font-size: 10.5pt;">6 fatias de lombo de porco assado<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span style="font-size: 10.5pt;">1 orelha de porco<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span style="font-size: 10.5pt;">1 chispe (pé de porco)<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span style="font-size: 10.5pt;">6 bocados de entremeada<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span style="font-size: 10.5pt;">1 chouriço de carne<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span style="font-size: 10.5pt;">1 chourço de sangue<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span style="font-size: 10.5pt;">1 farinheira<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span style="font-size: 10.5pt;">1 ou 2 couves tronchudas<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span style="font-size: 10.5pt;">Cenouras<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span style="font-size: 10.5pt;">Batatas<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span style="font-size: 10.5pt;">Nabos<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span style="font-size: 10.5pt;">Arroz<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span style="font-size: 10.5pt;">Sal<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvUVsAPot9yIFfNaHquQfwmNj-c5WZnoTVVXXeJpnFRy-2bnIuMm_dPRNrcnJaCSyHU3kVTCi18AKQDfAd4Nl-Eibx9ts5F67bSEOjR8TczyQagVoIwXI5s7AcuT3U94Cwji1M9h26B7Q/s1600/Cozido+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #b45f06; font-family: Times, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvUVsAPot9yIFfNaHquQfwmNj-c5WZnoTVVXXeJpnFRy-2bnIuMm_dPRNrcnJaCSyHU3kVTCi18AKQDfAd4Nl-Eibx9ts5F67bSEOjR8TczyQagVoIwXI5s7AcuT3U94Cwji1M9h26B7Q/s1600/Cozido+1.jpg" height="213" width="320" /></span></a></div>
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<span style="text-transform: uppercase;"><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">MODO DE
PREPARO<span style="font-size: 15pt;"><o:p></o:p></span></span></span></div>
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<span style="text-transform: uppercase;"><span style="color: #b45f06; font-family: Times, Times New Roman, serif;"><br /></span></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;"><span style="font-size: 10pt; line-height: 115%;">·<span style="font-size: 7pt; line-height: normal;">
</span></span><!--[endif]-->Leve ao fogo uma panela com água temperada de
sal, junte as carnes e deixe-as cozer.</span></div>
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</span></span><!--[endif]-->À medida que forem ficando cozidas, retire-as e
conserve-as em lugar quente.</span></div>
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</span></span><!--[endif]-->Depois de retirar todas as carnes coloque na
panela os legumes e deixe cozer</span></div>
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</span></span><!--[endif]-->Preparação do arroz Deite num tacho a porção de
arroz que achar conveniente, adicione-lhe o dobro do volume de caldo do cozido
e leve ao lume até cozer.</span></div>
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</span></span><!--[endif]-->Deve ficar seco e solto</span></div>
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</span></span><!--[endif]-->O Cozido vai à mesa com as carnes, os legumes e
o arroz dispostos em travessas e acompanha com um bom vinho tinto.</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;"><span style="line-height: 18pt;">Fontes: W</span><span style="line-height: 24px;">ikipedia-</span><span style="line-height: 19.200000762939453px;"> </span><span style="line-height: 19.200000762939453px;">a enciclopédia livre</span></span></div>
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<span style="line-height: 19.200000762939453px;"><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">http://www.tudogostoso.com.br</span></span></div>
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Mil Idéias Gastronomiahttp://www.blogger.com/profile/16623488184311962239noreply@blogger.com0tag:blogger.com,1999:blog-8578015216458607331.post-63887476031855920822014-02-12T16:41:00.000-02:002014-02-12T16:41:28.003-02:00Copa do Mundo-Sabores (Coréia do Sul)<div class="MsoNormal">
<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Nossa viagem hoje chega à Ásia Ocidental, na Coréia do Sul!</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">A comida típica da Coréia do Sul pode ser classificada como
saudável, afinal, é um lugar onde ninguém come muito e é difícil encontrar
alguém acima do peso. Isso porque a culinária baseia-se no uso de vegetais e as
refeições são servidas em pequenas porções. O prato mais típico do país é:</span></div>
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<b><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Kimchi<o:p></o:p></span></b></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Os coreanos gostam muito de iguarias apimentadas, e o kimchi provavelmente
é a favorita. Para muitos coreanos, uma refeição sem kimchi está
incompleta. Não conseguem nem mesmo imaginar ficar sem ele. Mas o que é kimchi?<o:p></o:p></span></div>
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<span style="-webkit-font-smoothing: subpixel-antialiased; -webkit-user-select: auto !important;"><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">O kimchi faz parte da família
internacional dos picles. É parecido com o chucrute da Alemanha, o paocai da
China, o tsukemono do Japão, o achar da Índia e os picles de outras
regiões. Em todas as suas variedades, o kimchi fornece aos coreanos
vitaminas essenciais, além de ter um sabor característico que muitas vezes
provoca uma forte reação em quem o experimenta pela primeira vez. As pessoas
que não gostam de kimchi dizem que o alho e a pimenta vermelha picante
agridem suas narinas e papilas gustativas. Mas os aficionados não consideram
isso uma agressão a seus sentidos, mas sim, uma delícia, e querem mais.Existem
vários tipos desse prato, porém, o mais comum é o de repolho com especiarias.<b><o:p></o:p></b></span></span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;"> São servidos sempre
em potinhos. O segundo prato básico da gastronomia coreana é a sopa. Sempre
muito apimentada, até mais que o kimchi, e acompanhada por vegetais, cogumelos
e frutos do mar. E para completar temos o típico arroz, fundamental na mesa das
pessoas que vivem na Ásia.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyYDFzlY_RaLazfkjJJz2679bRCrP5ccRekoJU-AB9xKXEr1mGAIeyT18w1sMgSnS5KzZ1CpEXenmfPU61zk-B7CD2R0MTe6v-48cZkqSHXHzlkgotIzXRcKpo454Xktl8FR3unr5AlUI/s1600/kimchi+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyYDFzlY_RaLazfkjJJz2679bRCrP5ccRekoJU-AB9xKXEr1mGAIeyT18w1sMgSnS5KzZ1CpEXenmfPU61zk-B7CD2R0MTe6v-48cZkqSHXHzlkgotIzXRcKpo454Xktl8FR3unr5AlUI/s1600/kimchi+3.jpg" height="226" width="320" /></a></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Papel e caneta para a receita!</span></div>
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<b><span style="color: #b45f06; font-family: Times, Times New Roman, serif; font-size: large;">Kimchi</span></b></div>
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<b><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Ingredientes <o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="font-size: 7pt;"> * </span><span style="text-indent: -18pt;"><span style="font-size: 7pt;"> </span></span><span style="text-indent: -18pt;">1/2 repolho chinês </span></span></div>
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<!--[if !supportLineBreakNewLine]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;"><br />
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="font-size: 7pt;"> * </span><span style="text-indent: -18pt;">1/3 de
xícara (chá) de sal </span></span></div>
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<!--[if !supportLineBreakNewLine]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;"><br />
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="font-size: 7pt;"> * </span><!--[endif]-->10 colheres (sopa) de sal<br />
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="font-size: 7pt;"> * </span><span style="text-indent: -18pt;"><span style="font-size: 7pt;"> </span></span><span style="text-indent: -18pt;">4 pimentas coreanas ou 2 jalapenos sem sementes </span></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="font-size: 7pt;"> * </span><!--[endif]--> 1/2
xícara (chá) de pimenta em pó coreano<br />
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="font-size: 7pt;"> * </span><!--[endif]-->2 colheres (sopa) de alho esmagado<br />
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="font-size: 7pt;"> * </span><!--[endif]-->1 colher (chá) de gengibre esmagado<br />
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="font-size: 7pt;"> * </span><!--[endif]-->4 colheres (sopa) de açúcar<br />
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<o:p><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXRJwYgswMKOor3a9NxEXwBPX0BHkxbVe-z5sjfcYDUk6mhQ7jsVA8a0F3p5WkNPMiFqmmEoD5Yuv_8-RSOZfroqJ6u1FW8ecS7LJPPR5S1oPrlO0PNAo9ynrzGAj1qLlesLTz3humuNo/s1600/kimchi+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXRJwYgswMKOor3a9NxEXwBPX0BHkxbVe-z5sjfcYDUk6mhQ7jsVA8a0F3p5WkNPMiFqmmEoD5Yuv_8-RSOZfroqJ6u1FW8ecS7LJPPR5S1oPrlO0PNAo9ynrzGAj1qLlesLTz3humuNo/s1600/kimchi+2.jpg" /></a></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;"><b>Modo de preparo<br />
</b><br />
Lave o repolho. Em uma tigela, dissolva o 1/3 de
xícara de sal em bastante água até cobrir o repolho. Ponha o repolho na água
salgada e deixe durante a noite. No dia seguinte, aperte o repolho com
suavidade para remover a maioria da água. Fatie o repolho pedaços pequenos.
Coloque-o numa tigela grande, adicione as 10 colheres de sopa de sal, as
pimentas, o alho, o gengibre e o açúcar. Misture. Coloque a cebolinha e misture
bem com as mãos.<br />
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Ponha o kimchi em um vidro grande, cobra e deixe a
temperatura ambiente durante 1 dia, então refrigere.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8YAII1RdE2oUoxZ7lUoC_3iKGpXXbP08L_QBgMG_SYaMlfTRRfd4uc2mH7b8nkJa-_cqzCWAQJhz51nq1K2IYWBGMP8QS3ni0Lss8Pz7lGzVfhKbaeJp4tjeX-0Ti3402HWeWXC9zLSc/s1600/kimchi+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8YAII1RdE2oUoxZ7lUoC_3iKGpXXbP08L_QBgMG_SYaMlfTRRfd4uc2mH7b8nkJa-_cqzCWAQJhz51nq1K2IYWBGMP8QS3ni0Lss8Pz7lGzVfhKbaeJp4tjeX-0Ti3402HWeWXC9zLSc/s1600/kimchi+1.jpg" height="240" width="320" /></a></div>
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Mil Idéias Gastronomiahttp://www.blogger.com/profile/16623488184311962239noreply@blogger.com0tag:blogger.com,1999:blog-8578015216458607331.post-27270044960533944492014-02-05T12:25:00.000-02:002014-02-05T12:25:06.300-02:00Copa do Mundo-Sabores (Grécia)<div class="MsoNormal">
<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Grécia</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Hoje a nossa viagem vai até o Sudeste da Europa.</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">A culinária grega é a culinária tradicional da Grécia, de características mediterrânicas e que partilha diversas características com as culinárias da Itália, dos Balcãs, da Turquia e do Oriente Médio em geral.</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">A culinária grega contemporânea é tipicamente mediterrânea, e utiliza extensivamente o azeite, grãos, pão, vinho, peixes e diversos tipos de carnes, incluindo aves e coelho.Entre os ingredientes típicos da culinária grega estão a carne de cordeiro ou de porco, azeitonas , queijo feta, folhas de uva,abobrinha e iogurte. Entre as sobremesas predominam o mel e as nozes. Alguns pratos se utilizam de massa folhada.</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">O elemento mais característico e antigo da culinária grega é o azeite, utilizado em quase todos os seus pratos. É produzido a partir das azeitonas, uma vez que as oliveiras são típicas de toda a região, o que dá um toque característico à comida grega. O grão mais utilizado na Grécia é o trigo, embora a cevada também seja cultivada. Entre os legumes e verduras cultivados estão o tomate, a berinjela, batata,vagem, quiabo, pimentões e cebolas. O mel é feito com base no néctar de árvores frutíferas e cítricas: limoeiros, laranjeiras, além do mel de tomilho e de pinhas. O lentisco, resina aromática com coloração de marfim, é cultivado na ilha de Quios, situada no mar Egeu.</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">A culinária grega utiliza mais ervas e temperos do que é comum com outras culinárias do Mediterrâneo: orégano, menta, alho, cebola, endro e folhas de louro, manjericão, tomilho e funcho e noz-moscada. Muitas receitas gregas, especialmente no norte do país, utilizam-se de ervas "doces", como, por exemplo, cravo e canela, em cozidos.</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Que tal saborear um legítimo doce grego?</span></div>
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<b><span style="font-family: Arial, sans-serif; font-size: 18pt;"><span style="color: #b45f06;">Baklavá de nozes</span></span></b></h4>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-nbk_NW1qAmUOQN7YZz4IMMPSBUrA8hvOSOAlAzdBD3DSouK_xm-GqwRjFIfz37z_wRPs4aY5rGt7up242expnESdbVoPlyBAUC73QSYkVK5qSx5xBHAcBXnazLRLXqhp8Cg5YefumAQ/s1600/Blakav%C3%A1+de+nozes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-nbk_NW1qAmUOQN7YZz4IMMPSBUrA8hvOSOAlAzdBD3DSouK_xm-GqwRjFIfz37z_wRPs4aY5rGt7up242expnESdbVoPlyBAUC73QSYkVK5qSx5xBHAcBXnazLRLXqhp8Cg5YefumAQ/s1600/Blakav%C3%A1+de+nozes.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06;">Baklavá de nozes</span></td></tr>
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<b><span style="font-family: Arial, sans-serif; font-size: 18pt;"><br /></span></b></div>
<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Vamos a receita!</span><br />
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<span style="font-weight: normal; line-height: 115%; text-transform: uppercase;"><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">INGREDIENTES</span></span><br />
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;"><b>Massa:</b><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="line-height: normal;">
</span><!--[endif]-->750 g de massa folhada<o:p></o:p></span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;"><b>Recheio:</b><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="line-height: normal;">
</span><!--[endif]-->500 g de nozes (4 xícaras de chá)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="line-height: normal;">
</span><!--[endif]-->½ xícara (chá) de açúcar<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="line-height: normal;">
</span><!--[endif]-->1 colher (chá) de canela em pó<o:p></o:p></span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;"><b>Calda:</b><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="line-height: normal;">
</span><!--[endif]-->3 xícaras (chá) de água<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="line-height: normal;">
</span><!--[endif]-->3 ½ xícaras (chá) de açúcar<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="line-height: normal;">
</span><!--[endif]-->1 ½ xícara (chá) de mel<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="line-height: normal;">
</span><!--[endif]-->1 pedaço de canela em pau<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="line-height: normal;">
</span><!--[endif]-->5 ou 6 cravos<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6poFHrr0DheT4fOxIE5N2egaLKinJkPXQ5MrNEu_PnAmyGeJnlx_eqNoww99I6MFis_Xl5PFC7sscSZeSk-h5A2zSXq_pVKclst2t8R50piMaRMfjP4pJIAopLY3Bh-TG9_VB64HZkmo/s1600/Baklava+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6poFHrr0DheT4fOxIE5N2egaLKinJkPXQ5MrNEu_PnAmyGeJnlx_eqNoww99I6MFis_Xl5PFC7sscSZeSk-h5A2zSXq_pVKclst2t8R50piMaRMfjP4pJIAopLY3Bh-TG9_VB64HZkmo/s1600/Baklava+2.jpg" height="232" width="320" /></a></div>
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<span style="font-weight: normal; line-height: 115%; text-transform: uppercase;"><span style="font-family: Times, Times New Roman, serif; font-size: small;"><span style="color: #b45f06;">MODO DE PREPARO</span><span style="color: #ea5323;"><o:p></o:p></span></span></span></h2>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;"><strong><span style="line-height: 115%;">Massa:</span></strong><span style="line-height: 115%;"><o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="line-height: normal;">
</span><!--[endif]-->Abra a massa folhada pronta e corte 5 partes no tamanho da forma
que será usada e 1 parte um pouco maior que a forma (total 6 partes)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="line-height: normal;">
</span><!--[endif]-->Corte mais 2 folhas de massa folhada, coloque-as sobre uma
assadeira e sobre as 2 partes coloque uma grade, para que não percam a forma<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="line-height: normal;">
</span><!--[endif]-->Asse as duas partes em forno pré-aquecido a 170°C por 25 ou 30 min<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="line-height: normal;">
</span><!--[endif]-->Reserve<o:p></o:p></span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;"><strong><span style="line-height: 115%;">Recheio:</span></strong><strong><o:p></o:p></strong></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="line-height: normal;">
</span><!--[endif]-->Passe os 500 g de nozes no processador, misture o açúcar, a canela
e as nozes<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="line-height: normal;">
</span><!--[endif]-->Servirá como recheio<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="line-height: normal;">
</span><!--[endif]-->Reserve<o:p></o:p></span></div>
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<strong><span style="line-height: 115%;"><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Montagem na forma:<o:p></o:p></span></span></strong></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="line-height: normal;">
</span><!--[endif]-->Forre o fundo e a lateral de uma forma quadrada (24 cm x 24 cm x
6,5 cm) com manteiga e papel-manteiga e monte o doce da seguinte forma<o:p></o:p></span></div>
<div style="background: white; line-height: 14.4pt; margin-bottom: 6.0pt; margin-left: 36.0pt; margin-right: 0cm; margin-top: 4.8pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="line-height: normal;">
</span><!--[endif]-->Coloque 4 folhas de massa folhada cruas untadas com manteiga
coloque mais 1 folha de massa crua sem untar com manteiga<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="line-height: normal;">
</span><!--[endif]-->Espalhe um pouco do recheio de nozes<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="line-height: normal;">
</span><!--[endif]-->Coloque sobre a farofa 1 folha de massa folhada assada<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="line-height: normal;">
</span><!--[endif]-->Espalhe mais recheio de nozes e cubra com a outra folha de massa
folhada assada<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="line-height: normal;">
</span><!--[endif]-->Espalhe o restante do recheio e finalize com a folha de massa
folhada crua maior, acertando as laterais na forma<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="line-height: normal;">
</span><!--[endif]-->Pincele manteiga derretida<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="line-height: normal;">
</span><!--[endif]-->Mergulhe os dedos em uma vasilha com água fria e polvilhe sobre a
massa crua<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="line-height: normal;">
</span><!--[endif]-->Com uma faca afiada, risque pedaços em quadrados (ou losangos) no
doce<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="line-height: normal;">
</span><!--[endif]-->Coloque em forno pré-aquecido a 170°C e asse por 1 h<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="line-height: normal;">
</span><!--[endif]-->Retire o doce do forno, deixe esfriar e regue com a calda ainda
quente<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="line-height: normal;">
</span><!--[endif]-->Deixe esfriar novamente<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="line-height: normal;">
</span><!--[endif]-->Corte o doce em pedaços onde houve os riscos e decore com nozes<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="line-height: normal;">
</span><!--[endif]-->Sirva frio<o:p></o:p></span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;"><strong><span style="line-height: 115%;">Calda:</span></strong><strong><o:p></o:p></strong></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="line-height: normal;">
</span><!--[endif]-->Ferva 3 xícaras (chá) de água com 3 ½ xícaras (chá) de açúcar por
5 min<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="line-height: normal;">
</span><!--[endif]-->Adicione 1 ½ xícara (chá) de mel, 1 pedaço de canela em pau, 5 ou
6 cravos e ferva por mais 5 min<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="line-height: normal;">
</span><!--[endif]-->Retire os cravos e a canela e deixe ferver por mais 5 min, mexendo
sempre<o:p></o:p></span></div>
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<b><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">**Dica**<o:p></o:p></span></b></div>
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<b><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">A receita original Grega é feita com massa filo!</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></b></div>
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<b><span style="font-family: Arial, sans-serif; font-size: 10pt;"><br /></span></b></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="color: #b45f06;">Fonte</span>: <span style="background-color: white; color: #006621; font-size: 14px; line-height: 16.799999237060547px; white-space: nowrap;">https://www.</span><b style="background-color: white; color: #006621; font-size: 14px; line-height: 16.799999237060547px; white-space: nowrap;">wikipedia</b><span style="background-color: white; color: #006621; font-size: 14px; line-height: 16.799999237060547px; white-space: nowrap;">.org/</span></span></div>
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<span style="background-color: white; font-size: 14px; line-height: 16.799999237060547px; white-space: nowrap;"><span style="color: #006621; font-family: Times, Times New Roman, serif;">http://www.tudogostoso.com.br/</span></span></div>
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Mil Idéias Gastronomiahttp://www.blogger.com/profile/16623488184311962239noreply@blogger.com0tag:blogger.com,1999:blog-8578015216458607331.post-44459600083250614602014-01-29T10:57:00.000-02:002014-01-29T10:57:14.677-02:00Copa do Mundo – Sabores (Argentina)<div class="MsoNormal">
<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">É ano de copa do mundo!</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">E desta vez a festa será na nossa casa.</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Já que o Brasil abrirá os braços e receberá povos de
diversas nações, e estando aqui, eles conhecerão um pouquinho da nossa
gastronomia, que tal viajarmos na gastronomia dos países participantes?</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Vamos começar a nossa viagem gastronômica pela Argentina!</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Fr3itr-YTAejhpDJ0FIW3yAhy8pyz05A1Y9dom7y7UklBd42bXQBswva1BeW7niUJBXstuoghJNwCIFbWFlPbmbAktod1bbBJFBjEnoA1Y6NiLW-Wsux1b6uVx_-5SYUQH2S4XiNkFY/s1600/empanadas3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: #b45f06; font-family: Times, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Fr3itr-YTAejhpDJ0FIW3yAhy8pyz05A1Y9dom7y7UklBd42bXQBswva1BeW7niUJBXstuoghJNwCIFbWFlPbmbAktod1bbBJFBjEnoA1Y6NiLW-Wsux1b6uVx_-5SYUQH2S4XiNkFY/s1600/empanadas3.jpg" height="223" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06; font-family: Times, Times New Roman, serif; font-size: small;">Empanada Argentina</span></td></tr>
</tbody></table>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">A empanada é uma comida típica da
Argentina que no geral se come à noite porque é mais leve e, a gente costuma
comer quando se reúne com amigos nos finais de semana. Tem uma ampla variedade
de recheios para as empanadas. Têm de presunto e queijo, de legumes, de frango,
de cebola e queijo, de tomate e alfavaca, também têm algumas que dependem da
região em que se fazem como, por exemplo, as “empanadas norteñas”, que são
feitas no norte do país e levam carne cortada com faca (em cubinhos) e batata
cortada em quadradinhos bem pequeninos.<o:p></o:p></span></span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;"><b><i><span style="background: white;"> **A mais tradicional é a</span></i></b><span style="background: white;"> <b>empanada de carne</b><i>**<o:p></o:p></i></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivqEYQyLNxTFxhGS4U-vApfGjuBsDcCjvnnTNp-NzgAkMMztIa8pxKPIUCd3nePpOXFQokH_9PH-eyuJ9kNJwiui8TYV-bJpG1MEXan-GJpNvsB1Wt5plUiYXCAVRENfc-Yfwz1T4wdQU/s1600/Empanadas-Argentinas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #b45f06; font-family: Times, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivqEYQyLNxTFxhGS4U-vApfGjuBsDcCjvnnTNp-NzgAkMMztIa8pxKPIUCd3nePpOXFQokH_9PH-eyuJ9kNJwiui8TYV-bJpG1MEXan-GJpNvsB1Wt5plUiYXCAVRENfc-Yfwz1T4wdQU/s1600/Empanadas-Argentinas.jpg" height="300" width="400" /></span></a></div>
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<span style="background: white;"><i><span style="color: #b45f06; font-family: Times, Times New Roman, serif;"><b>Receita</b></span></i></span></div>
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<b><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Ingredientes<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·
<!--[endif]-->250g de Carne Moída<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·
<!--[endif]-->½ Xícara (chá) de Pimentões<o:p></o:p></span></div>
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<!--[endif]-->5 Azeitonas (picadas)<o:p></o:p></span></div>
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<!--[endif]-->3 Colheres de Sopa de Milho<o:p></o:p></span></div>
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<!--[endif]-->1 Ovo Cozido<o:p></o:p></span></div>
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<!--[endif]-->250g Farinha de Trigo<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·
<!--[endif]-->50g Margarina ou Manteiga s/ Sal<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·
<!--[endif]-->⅔ Xícara Chá de Água<o:p></o:p></span></div>
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<!--[endif]-->Sal e Pimenta do Reino<o:p></o:p></span></div>
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<!--[endif]-->1 Gema para Pincelar<o:p></o:p></span></div>
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<b><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Instruções<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">1. <!--[endif]-->Em uma panela
refogue o alho rapidamente, junte a carne moída, tempere com sal e pimenta do
reino e frite rapidamente a carne.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">2. <!--[endif]-->Junte as azeitonas,
milho, tomate e pimentões, misture bem e deixe a carne fritar e secar toda a “água”,
adicione o ovo cozido e reserve para esfriar.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">3. <!--[endif]-->Em uma bacia
adicione a farinha de trigo, margarina e sal e misture até que a margarina
esteja encorporada com a farinha, junte a água aos poucos e sove até que você
consiga uma massa homogenia que não grude nas mãos.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">4. <!--[endif]-->Abra a massa bem
fina com ajuda de um rolo e corte círculos, adicione cerca de uma colher de
sopa de recheio e feche como um pastel.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">5. <!--[endif]-->Pincele com uma
gema e leve as empanadas para assar em forno pré aquecido á 180ºC por 30
minutos ou até dourar.<o:p></o:p></span></div>
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<b><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Observações<o:p></o:p></span></b></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">SUBSTITUIÇÕES: 1) – Troque o recheio de carne por frango, calabresa,
presunto, palmito, proteína de soja ou o que sua criatividade deixar. 2) –
Adicione Queijo, Requeijão para ficar ainda mais gostoso. CONGELAMENTO: Se
quiser congelar, asse por 15 minutos e depois embrulhe em plástico filme
individualmente e guarde por até 3 meses congelado. Para aquecer é só levar
para assar novamente.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2WGfOzmvBKaiw6o8vY4bCqvPwWl16AjvQMS2T_oL4er7GciRlGyjG1xmALC0Mmc-jMdKnz8DSm02PqHRNUPgL_szB2f-5ckxvSGHRnU-uwO1INQaJkOhT3TOQGrhQBtyVmVOINAzzuQk/s1600/empanada+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #b45f06; font-family: Times, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2WGfOzmvBKaiw6o8vY4bCqvPwWl16AjvQMS2T_oL4er7GciRlGyjG1xmALC0Mmc-jMdKnz8DSm02PqHRNUPgL_szB2f-5ckxvSGHRnU-uwO1INQaJkOhT3TOQGrhQBtyVmVOINAzzuQk/s1600/empanada+1.jpg" height="251" width="400" /></span></a></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Fonte:</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Site: <a href="http://receitasdeminuto.com/">http://receitasdeminuto.com</a></span></div>
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Mil Idéias Gastronomiahttp://www.blogger.com/profile/16623488184311962239noreply@blogger.com0tag:blogger.com,1999:blog-8578015216458607331.post-2833050143782628832013-10-11T14:43:00.001-03:002013-10-11T14:43:33.149-03:00Alô criançada o doce chegou!<div class="MsoNormal">
<span style="color: #b45f06;">12 de Outubro, o dia mais colorido e divertido, dia das crianças!</span></div>
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<span style="color: #b45f06;">A infância com certeza é a fase mais gostosa da lembrança de
todos e deve ser vivida plenamente!</span></div>
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<span style="color: #b45f06;">Desejamos a todos um excelente dia das crianças!</span></div>
<br />
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<span style="color: #b45f06;">Escolhemos uma receita divertida e saborosa que a criançada
irá adorar!</span></div>
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<span style="color: #b45f06;"><b> Pirulito de brigadeiro com bolacha Maria</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlAQyE34XBUHHELJxCoiX1jMN7SbNLE9ysrmsddVA1KVWG9YnnbZG05rWhE77IEOHqVkSltJ6z3uzwUT0-A4jZGkP_IlP0yGBzPS2rEuZRmeh2FFtIX6ur0AcX8ZlabbS2rYTkxhBipLs/s1600/pirulito+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlAQyE34XBUHHELJxCoiX1jMN7SbNLE9ysrmsddVA1KVWG9YnnbZG05rWhE77IEOHqVkSltJ6z3uzwUT0-A4jZGkP_IlP0yGBzPS2rEuZRmeh2FFtIX6ur0AcX8ZlabbS2rYTkxhBipLs/s320/pirulito+1.jpg" width="320" /></a></div>
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<span style="color: #b45f06;">Ingredientes</span></div>
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</span></span><!--[endif]-->1 pacote de biscoitos maria</span></div>
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</span></span><!--[endif]-->Palitos de picolé</span></div>
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<!--[if !supportLists]--><span style="color: #b45f06;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->Chocolate para banhar (ao leite, ou branco, ou
meio amargo)</span></div>
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</span></span><!--[endif]-->Chocolate granulado ou confeitos coloridos</span></div>
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<span style="color: #b45f06;">Brigadeiro</span></div>
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</span></span><!--[endif]-->1 lata de leite condensado (pode ser doce de
leite)</span></div>
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</span></span><!--[endif]-->4 colheres (sopa) de chocolate em pó</span></div>
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</span></span><!--[endif]-->1 gema peneirada (opcional, mas deixa mais
cremoso)</span></div>
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</span></span><!--[endif]-->1 colher (sopa) de manteiga</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmVEOHt_7eXRwRji0CEZSq6HhmvK41bEa1squl7qham5oSjxrRYOkBS_vPDRJ_Nk7K1_WQ38gDky6j_v_9hOqgy36C9No8YSVxNtFmGDQs9bEToocFNBU23qr6s7H3VCOU0KCcMWYHQSU/s1600/passo+a+passo+pirulito.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmVEOHt_7eXRwRji0CEZSq6HhmvK41bEa1squl7qham5oSjxrRYOkBS_vPDRJ_Nk7K1_WQ38gDky6j_v_9hOqgy36C9No8YSVxNtFmGDQs9bEToocFNBU23qr6s7H3VCOU0KCcMWYHQSU/s320/passo+a+passo+pirulito.jpg" width="320" /></a></div>
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<span style="color: #b45f06;">Modo de preparo</span></div>
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<!--[if !supportLists]--><span style="color: #b45f06;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->Misturar os ingredientes do brigadeiro em uma
panela e levar ao fogo baixo e mexendo sempre, até que o doce desgrude da panela,
cerca de 8 minutos<o:p></o:p></span></div>
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</span></span><!--[endif]-->Também pode fazer o brigadeiro no micro-ondas<o:p></o:p></span></div>
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</span></span><!--[endif]-->Coloque uma boa quantidade de brigadeiro em um
biscoito, coloque o palito de sorvete e por cima outro biscoito<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->Banhe no chocolate derretido e salpique o
granulado<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->Coloque sobre papel manteiga e deixe secar<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]-->Embale</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_pjcexopo7ldHErlD6pOG4RlH0g83_xhaM2M7LWb4MJvaVWfi3hXqUeMJN3JP-dm6f8jiQC5o6oqrV-kFwCGaVXAJ_Y39UNz46m8pvdUjaSJC7W2Q9OhF4D9swMCJVsDjqe-pnbvOiF4/s1600/pirulito+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_pjcexopo7ldHErlD6pOG4RlH0g83_xhaM2M7LWb4MJvaVWfi3hXqUeMJN3JP-dm6f8jiQC5o6oqrV-kFwCGaVXAJ_Y39UNz46m8pvdUjaSJC7W2Q9OhF4D9swMCJVsDjqe-pnbvOiF4/s320/pirulito+2.JPG" width="320" /></a></div>
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<span style="color: #b45f06;">Receita extraída do site: www.tudogostoso.com.br</span></div>
Mil Idéias Gastronomiahttp://www.blogger.com/profile/16623488184311962239noreply@blogger.com0tag:blogger.com,1999:blog-8578015216458607331.post-6420047769683484812013-08-21T14:42:00.001-03:002013-08-21T14:43:16.936-03:00Feiras de negócios.<br />
<span style="color: #b45f06;"><br />É incrível como São Paulo é o epicentro de negócios. Por semana há no mínimo 4 feiras de negócio acontecendo nos principais centros de convenção e o Mil Idéias está presente no mínimo em 1 destes.<br />No mês de agosto atendemos clientes como Shell na Labace, Bradesco no Conarh, Construtora Tempo e FI Brasil na Fenabrave, totalizando mais de 4.000 pessoas atendidas.</span><span style="color: #b45f06;"><br /></span><span style="color: #b45f06;">Obrigado às agencias e clientes pela confiança em nosso trabalho.</span><span style="color: #b45f06;"><br /></span><br />
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<span style="color: #b45f06;"><br /></span></div>
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<span style="color: #b45f06;"> <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/AVvXsEha1H7aNKzdXHGxgwPMFgSC3eQmwfp1gKVtfx_vFWyVzhqU7IvG_7Oq3kwPTBR8BNgIkayvAle6sLUDx6-EXjP4yaiCnIr9iu_EUMb15aGVegbzVqSnn0DJBibDj4wZFoRI9JmX2vJo2oI/s1600/bradesco+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha1H7aNKzdXHGxgwPMFgSC3eQmwfp1gKVtfx_vFWyVzhqU7IvG_7Oq3kwPTBR8BNgIkayvAle6sLUDx6-EXjP4yaiCnIr9iu_EUMb15aGVegbzVqSnn0DJBibDj4wZFoRI9JmX2vJo2oI/s320/bradesco+2.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06;">Conarh</span></td></tr>
</tbody></table>
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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/AVvXsEjwg_psSPvK67UKdP8vDt0krtZzcLSf6WJce96gstc0dZskSOAQqleSeI8400dRiJ1XJXmmPEs-p2yDZbydNiGzFRLYwtSzRw4yt_ObjMueasRjrdxo-dBl8HYNAqwoHqDlcaXifc74v3I/s1600/bradesco+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwg_psSPvK67UKdP8vDt0krtZzcLSf6WJce96gstc0dZskSOAQqleSeI8400dRiJ1XJXmmPEs-p2yDZbydNiGzFRLYwtSzRw4yt_ObjMueasRjrdxo-dBl8HYNAqwoHqDlcaXifc74v3I/s320/bradesco+1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06;">Conarh</span></td></tr>
</tbody></table>
</span><span style="color: #b45f06;"><br /></span>
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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/AVvXsEiOjN4wpBN9i1KNijsxonxrnsUkLMH_PnvE9Q9BDJKfEgtzn5Iysw4U7-PtLlOj4PHcjm-8ILCQSy0F8YnIgRI9OJCkcKn3zaIC8CmBqX9FZX0FzTdIXuEGvJNHwiZ23iwwh3hJhyphenhyphenF4w3k/s1600/Construtora+tempo+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOjN4wpBN9i1KNijsxonxrnsUkLMH_PnvE9Q9BDJKfEgtzn5Iysw4U7-PtLlOj4PHcjm-8ILCQSy0F8YnIgRI9OJCkcKn3zaIC8CmBqX9FZX0FzTdIXuEGvJNHwiZ23iwwh3hJhyphenhyphenF4w3k/s320/Construtora+tempo+1.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06;">Fenabrave 2013</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ZA4FUnKvaqkM8QArjPv5pABIYMjPYRCaBJ2dHcnixafSpfCqCtbfoA14BV8uajFYBaJIrJhY_iZARz5SftaqcgVCk1KKdp5uMlb4Z_cc4XH59Jdknr2kHzY-yu_ffVf2eAS2pvsANpA/s1600/Construtora+tempo+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ZA4FUnKvaqkM8QArjPv5pABIYMjPYRCaBJ2dHcnixafSpfCqCtbfoA14BV8uajFYBaJIrJhY_iZARz5SftaqcgVCk1KKdp5uMlb4Z_cc4XH59Jdknr2kHzY-yu_ffVf2eAS2pvsANpA/s320/Construtora+tempo+3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06;">Fenabrave 2013</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV_GuNY2jXprTqrmg2XbRvJMm5wvXlqBNJ1PLx_pppOnOlD21-WuxpShYwKHH6BbvQpCC4qhO89QjflY1NTpKT_V7b92f8C9e5C2gRAfEAKwkJUIkiODxTuF9WrCInfUa1T_wukFjVDbI/s1600/Cosntrutora+tempo+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV_GuNY2jXprTqrmg2XbRvJMm5wvXlqBNJ1PLx_pppOnOlD21-WuxpShYwKHH6BbvQpCC4qhO89QjflY1NTpKT_V7b92f8C9e5C2gRAfEAKwkJUIkiODxTuF9WrCInfUa1T_wukFjVDbI/s320/Cosntrutora+tempo+2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06;">Fenabrave 2013</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEbW5JXQN0wpzN1lT7CIYKRgPsOK4S34cMrMfzi4Em39rhSf_7B9_0UM9bjR0P-kDL1OEQsntfImYT6JMAK9yYmr8GxOe9XKK4ECdiN5F2A1qX7OgQHB3kG0pQjxMlG8A2Oc-_JN6Y06E/s1600/dromex+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEbW5JXQN0wpzN1lT7CIYKRgPsOK4S34cMrMfzi4Em39rhSf_7B9_0UM9bjR0P-kDL1OEQsntfImYT6JMAK9yYmr8GxOe9XKK4ECdiN5F2A1qX7OgQHB3kG0pQjxMlG8A2Oc-_JN6Y06E/s320/dromex+1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06;">CPHI</span></td></tr>
</tbody></table>
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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/AVvXsEg17eQueW4RIElxxoqhqi3DR7ptlKl3xx-0y9EdTFCdF1u8mRUgufNCPr3pF5WLlbKh-DZ4dKYW2izpKSkx1tHLtcka8CiCGxD87iR0u1ss3jP8veOSYSKS0GITWseDCfu0t9GsdcbjmrA/s1600/dromex+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg17eQueW4RIElxxoqhqi3DR7ptlKl3xx-0y9EdTFCdF1u8mRUgufNCPr3pF5WLlbKh-DZ4dKYW2izpKSkx1tHLtcka8CiCGxD87iR0u1ss3jP8veOSYSKS0GITWseDCfu0t9GsdcbjmrA/s320/dromex+2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06;">CPHI</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHu98uBbY5BX3GGMOFuF1yZyeTMk5NxLChIP8DSFr337fTvSAGoaXq85x5S5mghPy1gydH9ttRBqUs3zBVXLZQa7_GZsGKitqooUxQAj8oEeV-4fQWE0WU-9qIAtgDbhsXEnUEAF7o_o/s1600/dromex+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHu98uBbY5BX3GGMOFuF1yZyeTMk5NxLChIP8DSFr337fTvSAGoaXq85x5S5mghPy1gydH9ttRBqUs3zBVXLZQa7_GZsGKitqooUxQAj8oEeV-4fQWE0WU-9qIAtgDbhsXEnUEAF7o_o/s320/dromex+3.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06;">CPHI</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUqSH4jGfkn-3MGUlYGoP_x1LNxnI6XZIab8AoymhQcm2IsBRHee2Awek-I0OJ8vWLdSogxUz9YPRB_KmnVMOKFeoniSOvKIuTtzD5Hxvc9GdhBf7PvqjpRG0QF0Z4D34Rv8eUOYJRTw/s1600/FI+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUqSH4jGfkn-3MGUlYGoP_x1LNxnI6XZIab8AoymhQcm2IsBRHee2Awek-I0OJ8vWLdSogxUz9YPRB_KmnVMOKFeoniSOvKIuTtzD5Hxvc9GdhBf7PvqjpRG0QF0Z4D34Rv8eUOYJRTw/s320/FI+1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06;">Fenabrave 2013</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqj8k8FBby-mAv4h0gcYqlKe9eWJ3zaqLGj6vo1slQKLIrKIw1wTFYZ-QQNqC3H1leyVPjRU-7BoyWhOymzqTElfs3omLAfPGg2c8p4Lcv4unnHpuWejKKA_VdDocgHk9de1fX1NlOw0Q/s1600/FI+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqj8k8FBby-mAv4h0gcYqlKe9eWJ3zaqLGj6vo1slQKLIrKIw1wTFYZ-QQNqC3H1leyVPjRU-7BoyWhOymzqTElfs3omLAfPGg2c8p4Lcv4unnHpuWejKKA_VdDocgHk9de1fX1NlOw0Q/s320/FI+2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06;">Fenabrave 2013</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjes_PhEV7xv9BQOc4iE1g9H4O_AE1V1I3sm-Nep5UsY1ITkqyzPlR2EXnE4-HB6-eW-VK27oUWXu0tlUHhvWqjo7W7jNya964c641USPFZ47zC7jwN_M40GJROf7U-3pWaXcjzpNYoUdU/s1600/FI+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjes_PhEV7xv9BQOc4iE1g9H4O_AE1V1I3sm-Nep5UsY1ITkqyzPlR2EXnE4-HB6-eW-VK27oUWXu0tlUHhvWqjo7W7jNya964c641USPFZ47zC7jwN_M40GJROf7U-3pWaXcjzpNYoUdU/s320/FI+3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06;">Fenabrave 2013</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1SnN0FfI8FFzQ9cjPbHY0786Mn9jSmdT1_q8ideTWSDxPp-Vm6Ns9ylOQb9vgWJBCo579TIJrHIOMov-V-69e7S0Sf902civuydTm7TLYaI0irGjhh7mQa2PnFS25lDnS1s0JqzKzRpU/s1600/FI+4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1SnN0FfI8FFzQ9cjPbHY0786Mn9jSmdT1_q8ideTWSDxPp-Vm6Ns9ylOQb9vgWJBCo579TIJrHIOMov-V-69e7S0Sf902civuydTm7TLYaI0irGjhh7mQa2PnFS25lDnS1s0JqzKzRpU/s320/FI+4.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06;">Fenabrave 2013</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEopvbshQtN1S5iQZjIIt2ZmEy-9MwCFBsMFfipMCCqSgEHIwUqBNb5ge0FKiKDjhGVMLGCPHYtUDXUtjVyQWONOsC7bzk4RjyVX8PUNnNtdAyr0D9kLclTzPEChf15QES6_Ywdh_LNco/s1600/FI+5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEopvbshQtN1S5iQZjIIt2ZmEy-9MwCFBsMFfipMCCqSgEHIwUqBNb5ge0FKiKDjhGVMLGCPHYtUDXUtjVyQWONOsC7bzk4RjyVX8PUNnNtdAyr0D9kLclTzPEChf15QES6_Ywdh_LNco/s320/FI+5.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #b45f06;">Fenabrave 2013</span></td></tr>
</tbody></table>
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<span style="color: navy; font-size: 16.0pt;"><br /></span></div>
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Mil Idéias Gastronomiahttp://www.blogger.com/profile/16623488184311962239noreply@blogger.com0tag:blogger.com,1999:blog-8578015216458607331.post-85645830769448081032013-07-01T14:54:00.000-03:002013-07-01T14:54:07.849-03:00Junho...o mês das tentações!<div class="MsoNormal">
<span style="color: #b45f06;">O mês de Junho foi embora e levou consigo as delícias de uma
época deliciosa.</span></div>
<div class="MsoNormal">
<span style="color: #b45f06;">Atendemos a Oi em parceria com a agência Casa de Idéia, teve
muita pipoca, bolo de milho, paçoca!</span></div>
<div class="MsoNormal">
<span style="color: #b45f06;">Novamente a parceria com a Marina Aguiar Produção de Eventos
foi um sucesso! </span></div>
<div class="MsoNormal">
<span style="color: #b45f06;">Quem esteve presente na Festa Junina no Clube Hípico de
Santo Amaro, festa proporcionada pela Brasilprev deliciou-se com doce de abóbora,
canjica, quindim, pé de moleque, hum..melhor parar, que da água na boca!</span></div>
<br />
<div class="MsoNormal">
<span style="color: #b45f06;">Confiram algumas fotos.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Ação Junina Oi<br />
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Mil Idéias Gastronomiahttp://www.blogger.com/profile/16623488184311962239noreply@blogger.com0tag:blogger.com,1999:blog-8578015216458607331.post-10992286656963380242013-05-02T15:14:00.000-03:002013-05-02T15:14:27.568-03:00Tudo sobre a origem do ``Dia das Mães``<br />
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Aquele abraço apertado no momento mais difícil, aquela palavra de carinho que te faz sentir especial, aquela bronca que te fez um ser humano melhor...</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Deus escolheu bem como distinguir o amor incondicional, o amor de uma mãe.</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Mãe geradora, mãe criadora, mãe que embala mãe que ama!</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Não apenas um dia, um mês, o dia destas maravilhosas mulheres é sem dúvida todos os dias do ano.</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Porém o calendário nos aponta que em Maio aqui no Brasil é o dia de homenagearmos estas lindas mulheres, que abriram mão de ser apenas mulheres para serem MÃES.</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Conheça um pouco sobre esta data comemorativa tão especial.</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">O Dia das Mães também designado de Dia da Mãe é uma data comemorativa em que se homenageia a mãe e a maternidade. Em alguns países é comemorado no segundo domingo do mês de maio (como no Brasil). Em Portugal é comemorado no primeiro domingo do mês de maio em homenagem à Virgem Maria e a Nossa Senhora de Fátima, mas pelas pessoas mais antigas é ainda celebrado a 8 de Dezembro.Nos Estados Unidos, as primeiras sugestões em prol da criação de uma data para a celebração das mães foi dada pela ativista Anna Maria Reeves Jarvis que organizou em 1865 os Mother's Friendship Days (dias de amizade para as mães) para melhorar as condições dos feridos na Guerra de Secessão que assolou os Estados Unidos no período. Mais cedo, em 1858, Jarvis fundou os Mothers Days Works Clubs com o objetivo de diminuir a mortalidade de crianças em famílias de trabalhadores. Em 1870 a escritora Julia Ward Howe (autora de O Hino de Batalha da República) publicou o manifesto Mother's Day Proclamation pedindo paz e desarmamento depois da Guerra de Secessão. Mas reconhecida como idealizadora do Dia das Mães na sua forma atual é a metodista Anna Jarvis, filha de Ann Maria Reeves Jarvis, que em 12 de maio de 1907, dois anos após a morte de sua mãe, criou um memorial à sua mãe e iniciou um campanha para que o Dia das Mães fosse um feriado reconhecido. Ela obteve sucesso ao torná-lo reconhecido nos Estados Unidos em 8 de maio de 1914 quando a resolução Joint Resolution Designating the Second Sunday in May as Mother's Day foi aprovada pelo Congresso dos Estados Unidos instalando o segundo domingo do mês de maio como Dia das Mães. No âmbito desta resolução o Presidente dos Estados Unidos Thomas Woodrow Wilson proclamou no dia seguinte que no Dia das Mães os edifícios públicos devem ser decorados com bandeiras. Assim, o Dia das Mães foi celebrado pela primeira vez em 9 de maio de 1914. </span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Com a crescente difusão e comercialização do Dia das Mães Anna Jarvis afastou-se do movimento, lamentou a criação e lutou para a abolição do feriado. </span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">No Brasil, em 1932, o então presidente Getúlio Vargas oficializou a data no segundo domingo de maio. Em 1947, Dom Jaime de Barros Câmara, Cardeal-Arcebispo do Rio de Janeiro, determinou que essa data fizesse parte também no calendário oficial da Igreja Católica. </span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Em Portugal, o Dia da Mãe é celebrado no primeiro domingo de Maio, embora durante muitos anos tivesse sido comemorado no dia 8 de Dezembro, dia da Nossa Senhora da Conceição.</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Que tal fazer uma receita saborosa para este dia tão gostoso?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1VOnUJihL5vTebMH2dJL4ck8PANiyHb3iT9JAKFKJ6a8AQ_QtqQaEgIhbZLRWm_kzI9OzkxxEwyVe1eL5801VHQe6JlyOmtniegoBzx-N_7vAhJyDEMlvAWygayotFv0x-8w6gtMeEww/s1600/bolo+de+pera+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #b45f06; font-family: Times, Times New Roman, serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1VOnUJihL5vTebMH2dJL4ck8PANiyHb3iT9JAKFKJ6a8AQ_QtqQaEgIhbZLRWm_kzI9OzkxxEwyVe1eL5801VHQe6JlyOmtniegoBzx-N_7vAhJyDEMlvAWygayotFv0x-8w6gtMeEww/s320/bolo+de+pera+1.jpg" width="320" /></span></a></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Vamos à receita.</span></div>
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<span style="font-size: 16pt; line-height: 115%;"><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Bolo de mel com pêras caramelizadas</span></span><br />
<span style="font-size: 16pt; line-height: 115%;"><span style="color: #b45f06; font-family: Times, Times New Roman, serif;"><br /></span></span><span style="color: #b45f06; font-family: Times, Times New Roman, serif; font-size: x-small;">Adaptado de<span style="text-decoration: none;"> Martha
Stewart</span></span><br />
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<b><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Ingredientes<o:p></o:p></span></b></div>
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<b><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Bolo<o:p></o:p></span></b></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">1 ¾ chávenas de farinha</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">¾ colher de chá de fermento em pó</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">½ colher de chá de sal grosso*</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">½ colher de chá de canela em pó</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">2 ovos caseiros grandes</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">½ chávena de açúcar amarelo</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">¼ chávena de açúcar </span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">½ chávena + 2 colheres de sopa de mel de boa qualidade</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">½ chávena de leite</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">½ chávena de óleo vegetal</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">½ colher de chá de raspas de limão</span></div>
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<b><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Pêras caramelizadas<o:p></o:p></span></b></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">* 4 pêras</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">* ½ chávena de açúcar amarelo</span></div>
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<b><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Preparação<o:p></o:p></span></b></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">* Pré-aquecer o forno a 200ºC. Untar com margarina uma forma
redonda e polvilhar com farinha. Reservar. Numa taça juntar a farinha, o
fermento, o sal e a canela, mexer. </span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">*Numa tigela bater os ovos e os 2 tipos de açúcar com a
batedeira eléctrica a alta velocidade. Numa taça envolver o mel, o leite, o
óleo e as raspas de limão. Com a batedeira a baixa velocidade, juntar este
preparado à mistura de ovos. Quando estiver bem envolvido, incorporar a mistura
de farinha. Deitar na forma e levar ao forno.</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">*Lavar bem as pêras, cortar ao meio, retirar os caroços e
fatiá-las. Passá-las pelo açúcar e colocá-las na frigideira antiaderente.
Polvilhar com o restante açúcar e deixar em lume brando até caramelizar.</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">* Retirar o bolo do forno, desenformar e colocar numa grelha
para arefecer. Servir com as pêras caramelizadas por cima.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxC-xDoC_yTDNOqB_HWSiZntrRG2JAlL7AjQTut3vU29wHz7SRJAfZs2vhF7XWISfyxkuqq0jKPeFXzAUnVPVENG9W9uGKD4QJsPgtnNCxqVBY1pmK_6AWXD4rbR3akStkf5zxwUwEyEY/s1600/bolo+de+pera+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #b45f06; font-family: Times, Times New Roman, serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxC-xDoC_yTDNOqB_HWSiZntrRG2JAlL7AjQTut3vU29wHz7SRJAfZs2vhF7XWISfyxkuqq0jKPeFXzAUnVPVENG9W9uGKD4QJsPgtnNCxqVBY1pmK_6AWXD4rbR3akStkf5zxwUwEyEY/s320/bolo+de+pera+2.jpg" width="320" /></span></a></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Um ótimo dia das mães!</span></div>
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<o:p><span style="color: #b45f06; font-family: Times, Times New Roman, serif;"><br /></span></o:p></div>
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<o:p><span style="color: #b45f06; font-family: Times, Times New Roman, serif;"><br /></span></o:p></div>
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<o:p><span style="color: #b45f06; font-family: Times, Times New Roman, serif;"><span style="background-color: white; font-size: 14px; line-height: 20.609375px;">História sobre O dia das Mães extraída do site:Wikipédia-A enciclopédia li</span><span style="background-color: white; font-size: 14px; line-height: 20.609375px;">vre</span></span></o:p></div>
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Mil Idéias Gastronomiahttp://www.blogger.com/profile/16623488184311962239noreply@blogger.com0tag:blogger.com,1999:blog-8578015216458607331.post-61169319706541858702013-04-02T15:36:00.000-03:002013-04-02T15:36:28.479-03:00Coquetel Glúten Free II<br />
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<span style="line-height: 115%;"><span style="font-family: Times, Times New Roman, serif;">Em 2011 os
seguidores do nosso blog devem recordar que realizamos um coquetel Glúten Free
em parceria com a agência Raro Carmim,
evento este que foi um sucesso!<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Times, Times New Roman, serif;">E novamente
no dia 30 de Março realizamos um aniversário no espaço La Luna na região do
Butantã, um coquetel com menu degustação com restrição de glúten. O cardápio
estava uma delícia, dentre as opções: escondidinho de carne seca com banana da
terra, frango cremoso em potinhos de batata baked, risotto 7 grãos de limão
siciliano com caprino romano e pistache,de sobremesa diversas opções de
brigadeiro e estrogonozes.</span></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEBMHHda1U_aaIUwyr10XnN6k_1MN7aZEroQ78oadqXmSyv3WtFjDyt3eeHTRMytrU_gDUd8XEhFhKQ5uzj2v468y4l4uRw6w6E1lz50Pswl2Nwx5Lj_4o1-NXNGujRigxmojnV4Vz5K0/s1600/foto+bia+m%C3%A1quina+do+sidney.jpg" imageanchor="1" style="font-size: 16pt; line-height: 115%; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEBMHHda1U_aaIUwyr10XnN6k_1MN7aZEroQ78oadqXmSyv3WtFjDyt3eeHTRMytrU_gDUd8XEhFhKQ5uzj2v468y4l4uRw6w6E1lz50Pswl2Nwx5Lj_4o1-NXNGujRigxmojnV4Vz5K0/s400/foto+bia+m%C3%A1quina+do+sidney.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Verrine de lombo, cream cheese, figo fresco e hortelã</b></td></tr>
</tbody></table>
<h3 style="text-align: justify;">
<span style="line-height: 24px;"><b><span style="color: #b45f06; font-size: 21px;"> </span></b></span></h3>
<div style="text-align: justify;">
<span style="font-weight: normal; line-height: 115%; text-align: center;"><span style="font-family: Times, Times New Roman, serif;">Você sabia?!</span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Times, Times New Roman, serif;">Que o glúten
não é prejudicial à saúde, no entanto, existem indivíduos com predisposição
genética para intolerância permanente ao glúten, que são os portadores da
doença celíaca. Para este grupo de pessoas, a proteína do glúten desencadeia
uma reação inflamatória no intestino delgado, resultando na diminuição da
absorção de nutrientes, fluidos e eletrólitos. Neste caso, o único tratamento é
a exclusão do glúten da dieta, pois a retirada do glúten da alimentação do
celíaco interrompe a <a href="http://idmed.terra.com.br/"><span style="color: windowtext; text-decoration: none; text-underline: none;">resposta</span></a> celular
e humoral, bem como a restituição anatômica e funcional da mucosa lesada.<span style="font-size: 16pt;"><o:p></o:p></span></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Times, Times New Roman, serif;">Vejam o cardápio da festa abaixo.</span></span></div>
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<span style="line-height: 115%;"><br /></span></div>
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<span style="line-height: 18px;"><b>Bebidas</b></span></div>
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<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; text-align: justify; width: 709px;"><colgroup><col style="mso-width-alt: 25929; mso-width-source: userset; width: 532pt;" width="709"></col></colgroup><tbody>
<tr height="24" style="height: 18.0pt;"><td class="xl65" height="24" style="height: 18.0pt; width: 532pt;" width="709">Água
natural e com gás</td></tr>
<tr height="24" style="height: 18.0pt;"><td class="xl65" height="24" style="border-top: none; height: 18.0pt;">Refrigerante
light e normal</td></tr>
<tr height="24" style="height: 18.0pt;"><td class="xl65" height="24" style="border-top: none; height: 18.0pt;">Suco de pêra
com hortelã</td></tr>
<tr height="24" style="height: 18.0pt;"><td class="xl65" height="24" style="border-top: none; height: 18.0pt;">Suco de manga,
pimenta rosa e mel</td></tr>
</tbody></table>
</div>
<br />
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<span style="font-size: 16.0pt; line-height: 115%;"><br /></span></div>
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<span style="line-height: 24px;"><b>Iha Gastronômica</b></span></div>
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<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; text-align: justify; width: 709px;">
<colgroup><col style="mso-width-alt: 25929; mso-width-source: userset; width: 532pt;" width="709"></col>
</colgroup><tbody>
<tr height="48" style="height: 36.0pt;">
<td class="xl66" height="48" style="height: 36.0pt; width: 532pt;" width="709">Brochette
meditterrânea (tomate cereja levemente assado,<br /> azeitona chilena, mozzarela
fresca e alcachofra marinada)</td></tr>
<tr height="24" style="height: 18.0pt;"><td class="xl65" height="24" style="border-top: none; height: 18.0pt;">Verrine de
lombo, cream cheese, figo fresco e hortelã</td>
</tr>
<tr height="24" style="height: 18.0pt;">
<td class="xl65" height="24" style="border-top: none; height: 18.0pt;">Brochette de
pêra, roqueford ao reduzido de balsâmico</td>
</tr>
<tr height="48" style="height: 36.0pt;">
<td class="xl66" height="48" style="border-top: none; height: 36.0pt;">Enformado de
alcachofra, peito de peru e mascarpone<br /> acompanhado de torradas sem glúten<br /><b><br />Quente Volante</b><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 709px;">
<colgroup><col style="mso-width-alt: 25929; mso-width-source: userset; width: 532pt;" width="709"></col>
</colgroup><tbody>
<tr height="24" style="height: 18.0pt;">
<td class="xl65" height="24" style="height: 18.0pt; width: 532pt;" width="709">Frango
cremoso em potinhos de batata baked</td>
</tr>
<tr height="24" style="height: 18.0pt;">
<td class="xl65" height="24" style="border-top: none; height: 18.0pt;">Bolinhas de
risotto integral com recheio de queijo e abóbora</td>
</tr>
<tr height="48" style="height: 36.0pt;">
<td class="xl65" height="48" style="border-top: none; height: 36.0pt;">Coalho ao mel
gratin (Espetinho de queijo coalho assado com mel<br /> e tomilho com crocante de
beiju)</td>
</tr>
<tr height="24" style="height: 18.0pt;">
<td class="xl65" height="24" style="border-top: none; height: 18.0pt;">Blinis de
polenta com calabresa picante<br /><br /><b>Menu Degustação<br /></b><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 709px;">
<colgroup><col style="mso-width-alt: 25929; mso-width-source: userset; width: 532pt;" width="709"></col>
</colgroup><tbody>
<tr height="48" style="height: 36.0pt;">
<td class="xl65" height="48" style="height: 36.0pt; width: 532pt;" width="709">Escondidinho
de carne seca com banana da terra </td>
</tr>
<tr height="24" style="height: 18.0pt;">
<td class="xl65" height="24" style="border-top: none; height: 18.0pt;">Risotto 7
grãos de limão siciliano com Caprino Romano e pistache</td>
</tr>
</tbody></table>
</td>
</tr>
</tbody></table>
<b><br /></b></td>
</tr>
</tbody></table>
</div>
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<span style="line-height: 24px;"><b>Comidinha Madrugada</b></span></div>
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<span style="line-height: 24px;"><b><br /></b></span></div>
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<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; text-align: justify; width: 709px;">
<colgroup><col style="mso-width-alt: 25929; mso-width-source: userset; width: 532pt;" width="709"></col>
</colgroup><tbody>
<tr height="24" style="height: 18.0pt;">
<td class="xl65" height="24" style="height: 18.0pt; width: 532pt;" width="709">Festival
de chips de raízes</td>
</tr>
<tr height="24" style="height: 18.0pt;">
<td class="xl65" height="24" style="border-top: none; height: 18.0pt;">Festival de
nuts</td>
</tr>
</tbody></table>
</div>
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<span style="line-height: 24px;"><b><br /></b></span></div>
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<span style="line-height: 24px;"><b>Sobremesa</b></span></div>
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<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; text-align: justify; width: 709px;"><colgroup><col style="width: 532pt;" width="709"></col></colgroup><tbody>
<tr height="40" style="height: 30pt;"><td class="xl65" height="40" style="height: 30pt; width: 532pt;" width="709"></td></tr>
<tr height="24" style="height: 18pt;"><td class="xl66" height="24" style="border-top-style: none; height: 18pt;">Brigadeiro de chocolate tradicional</td></tr>
<tr height="24" style="height: 18pt;"><td class="xl66" height="24" style="border-top-style: none; height: 18pt;">Brigadeiro de café</td></tr>
<tr height="24" style="height: 18pt;"><td class="xl66" height="24" style="border-top-style: none; height: 18pt;">Brigadeiro de chocolate branco, limão siciliano e pistache</td></tr>
<tr height="24" style="height: 18pt;"><td class="xl66" height="24" style="border-top-style: none; height: 18pt;">Estrogonozes</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghp_G7jm7qK6wD0-sbHxIp758e28aHUjMEgNBAvhx32bOqJoZ-yI4RIXjswMcXwUQ9ISHNDf_GZ8oxp4CgL6IvSdMvfBI-T20h0shpDc5f72rS0Axb0ayNMih1_pFeXKeEQQWZrkta_mI/s1600/734500_518166514906704_142124184_n%255B1%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghp_G7jm7qK6wD0-sbHxIp758e28aHUjMEgNBAvhx32bOqJoZ-yI4RIXjswMcXwUQ9ISHNDf_GZ8oxp4CgL6IvSdMvfBI-T20h0shpDc5f72rS0Axb0ayNMih1_pFeXKeEQQWZrkta_mI/s400/734500_518166514906704_142124184_n%255B1%255D.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Brochette de pêra, roqueford ao reduzido de balsâmico</b></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQNexyiz0q_bFz0MQie8iIOll_E8ktal3KEbfPOmLZPGeEYMTKCY9SkzB3qVOGLCMhKKhfZPq4mgQViFCIikggRggmhP-qw7-5aPNg16j76Hv03U678jwQG8BCUFowMItwOr8XkkvNi0/s1600/SAM_1104.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQNexyiz0q_bFz0MQie8iIOll_E8ktal3KEbfPOmLZPGeEYMTKCY9SkzB3qVOGLCMhKKhfZPq4mgQViFCIikggRggmhP-qw7-5aPNg16j76Hv03U678jwQG8BCUFowMItwOr8XkkvNi0/s400/SAM_1104.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Ilha Gastronômica</b></td></tr>
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Mil Idéias Gastronomiahttp://www.blogger.com/profile/16623488184311962239noreply@blogger.com0tag:blogger.com,1999:blog-8578015216458607331.post-68021217468895798682013-03-11T10:34:00.000-03:002013-03-11T10:34:49.142-03:00A origem dos ovos de Páscoa<br />
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<span style="color: #e69138; font-family: Times, Times New Roman, serif;">E</span><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">nfim ela chegou..a Páscoa</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Uma das melhores épocas do ano está pertinho!</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">A Páscoa é uma época que traduz o renascimento, uma festa em
família e saborosa, com o tradicional Bacalhau na Sexta-Feira da Paixão e os
irresistíveis Ovos de Páscoa.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO9z0YmB4P4I-b1DuLl0qtxa4FXF01aOjdtsuw_Y0YOoH7WrOsk90zK8ACTx8YMe2UuPZnIGjqz5mqoGpIVr7_f2PKTFy19MZor4VqyIprYDzPLe5V-QJ0IuXxC4NNJ3xjt19p3voNyKI/s1600/ovos-de-pascoa-2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #b45f06;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO9z0YmB4P4I-b1DuLl0qtxa4FXF01aOjdtsuw_Y0YOoH7WrOsk90zK8ACTx8YMe2UuPZnIGjqz5mqoGpIVr7_f2PKTFy19MZor4VqyIprYDzPLe5V-QJ0IuXxC4NNJ3xjt19p3voNyKI/s400/ovos-de-pascoa-2011.jpg" width="400" /></span></a></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Você sabia que os ovos de chocolate ou ovos de <span style="text-decoration: none;">Páscoa</span> são
uma tradição milenar relacionada ao <span style="text-decoration: none;">cristianismo</span>.
Costumava-se pintar um <span style="text-decoration: none;">ovo</span> oco de <span style="text-decoration: none;">galinha</span> de <span style="text-decoration: none;">cores</span> bem alegres,
pois a <span style="text-decoration: none;">Páscoa</span> é
uma data festiva que comemora a <span style="text-decoration: none;">ressurreição</span> de <span style="text-decoration: none;">Jesus Cristo</span>,
sendo o <span style="text-decoration: none;">ovo</span>
um símbolo de nascimento. Outros povos como os <span style="text-decoration: none;">gregos</span> e os <span style="text-decoration: none;">egípcios</span> também
coloriam <span style="text-decoration: none;">ovos</span> de <span style="text-decoration: none;">galinha</span>,
porém em datas diferentes.</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">O ovo é símbolo bastante antigo, anterior ao
Cristianismo, que representa a fertilidade e a renascimento da
vida. Muitos séculos antes do nascimento de Cristo, a troca de ovos no
Equinócio da Primavera (21 de Março) era um costume que celebrava o fim do
Inverno e o início de uma estação marcada pelo florescimento da natureza. Para
obterem uma boa colheita, os agricultores enterravam ovos nas terras de
cultivo.</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Quando a Páscoa cristã começou a ser celebrada, a cultura
pagã de festejo da Primavera foi integrada na Semana Santa. Os cristãos
passaram a ver no ovo um símbolo da ressurreição de Cristo.</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Colorir e decorar ovos são um costume também bastante
antigo, praticado no Oriente. Nos países do leste europeu, os ortodoxos
tornaram-se grandes especialistas em transformar ovos em obras de arte.
Da <span style="text-decoration: none;">Rússia</span> à <span style="text-decoration: none;">Grécia</span>,
os ortodoxos costumam pintar os ovos de vermelho. Já na <span style="text-decoration: none;">Alemanha</span>,
a cor dominante é o verde. A tradição é tão forte que a Quinta-feira Santa é
conhecida por Quinta-feira Verde. Na <span style="text-decoration: none;">Bulgária</span>,
em vez de se esconder os ovos, luta-se com eles na mão. Há verdadeiras batalhas
campais. Toda a gente tem de carregar um ovo e quem conseguir a proeza de mantê-lo
intacto até ao fim será o mais bem sucedido da família até à próxima Páscoa.</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Das tradições da <span style="text-decoration: none;">Europa
Oriental</span>, o hábito passou aos demais países. <span style="text-decoration: none;">Eduardo I de Inglaterra</span> oferecia ovos
banhados em ouro aos súditos preferidos. <span style="text-decoration: none;">Luís XIV de França</span> os mandava pintados e
decorados, como presentes. Isso iniciou a moda de fazê-los artificiais, de madeira,
porcelana e metal, contendo alegras surpresas aos presenteados. Seu
sucessor <span style="text-decoration: none;">Luís XV</span> presenteou sua amante 33 anos mais
jovem, <span style="text-decoration: none;">Madame du Barry</span>, com um enorme ovo, o qual
continha em estátua de <span style="text-decoration: none;">Cupido</span>. Essas tradições inspiraram também <span style="text-decoration: none;">Peter Carl Fabergé</span> na criação dos famosos
e valiosos <span style="text-decoration: none;">Ovos Fabergé</span>.. </span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Os ovos de <span style="text-decoration: none;">chocolate</span> vieram
dos Pâtissiers franceses que recheavam ovos de galinha, depois de
esvaziados de clara e gema, com chocolate e os pintavam por fora. Os pais
costumavam esconder ovos nos jardins para que as crianças os encontrassem na
época da Páscoa. Com melhores tecnologias, a partir do final do século XIX, se
difundiram os ovos totalmente feitos de chocolate, utilizados até hoje.</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Uma
delicia os ovos de chocolate, principalmente os recheados. <o:p></o:p></span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Para
que tem restrição à açucar pesquisamos uma receita de um Ovo Diet.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbCMj6ceu75AFO0plSSqGOUD9Eo0gmx_cnahn_W57J2R-k11l2p5O141Q1CXlmIjJFcNKTLrzEa0ftX24J_d11Jk827UCBbBgs7eZVakZA_SGaOFPhLyMALgGAdNH_BGITN8q1muirgCc/s1600/fazendo+ovos+de+pascoa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #b45f06; font-family: Times, Times New Roman, serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbCMj6ceu75AFO0plSSqGOUD9Eo0gmx_cnahn_W57J2R-k11l2p5O141Q1CXlmIjJFcNKTLrzEa0ftX24J_d11Jk827UCBbBgs7eZVakZA_SGaOFPhLyMALgGAdNH_BGITN8q1muirgCc/s400/fazendo+ovos+de+pascoa.jpg" width="400" /></span></a></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Vamos
a receita.<o:p></o:p></span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;"><b>Ingredientes</b><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="font-size: 7pt;"> * </span><!--[endif]--><st1:metricconverter productid="500 g" w:st="on">500 g</st1:metricconverter> de chocolate diet (sem
açúcar) ao leite<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="font-size: 7pt;"> * </span><!--[endif]--><st1:metricconverter productid="100 g" w:st="on">100 g</st1:metricconverter> de proteína de soja
texturizada torrada<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="font-size: 7pt;"> * </span><!--[endif]--><st1:metricconverter productid="50 g" w:st="on">50 g</st1:metricconverter> de amêndoas sem pele,
torradas e moídas grosseiramente<o:p></o:p></span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;"><b>Recheio</b><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="font-size: 7pt;"> * </span><!--[endif]--><st1:metricconverter productid="100 g" w:st="on">100 g</st1:metricconverter> de frutas mistas
desidratadas<o:p></o:p></span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;"><b>Montagem</b>:<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">·<span style="font-size: 7pt;"> * </span><!--[endif]-->2 formas para ovo de Páscoa médias<o:p></o:p></span></div>
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<b><span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Modo de Fazer:<o:p></o:p></span></b></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Raspar
o chocolate com uma faca serrilhada. Colocar em uma vasilha e derreter em banho
– maria. Apagar o fogo e mexer com uma colher de pau até obter uma consistência
homogênea. Espalhar o chocolate derretido sobre pedra – mármore, com ajuda de
uma espátula, movimentando-o constantemente até a massa ficar morna. Colocar em
uma vasilha e juntar a proteína de soja texturizada e as amêndoas. Misturar bem
até obter uma massa homogênea.</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;"><b>Montagem</b>:
Verificar se as fôrmas estão secas e sem resíduos de gordura. Com as costas de
uma concha pequena, aplicar uma camada fina da massa de chocolate em todo o
interior de cada fôrma. Levar à geladeira por 5 minutos. Retirar da geladeira e
aplicar uma segunda camada da massa de chocolate. Repetir esse procedimento
mais 3 vezes. Engrossar as bordas com uma camada extra de chocolate, evitando
que o ovo quebre ao desenformar. Deixar secar por 12 horas. Retirar da forma e
embrulhar cada parte em papel laminado colorido. Rechear com as frutas
desidratadas, fechar o ovo e embrulhar com papel celofane.<o:p></o:p></span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Pronto!</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Você terá um ovo diet saboroso e poderá comemorar sua Páscoa
sem culpa!</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Uma ótima Páscoa a todos!</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Receita extraída do site: Receitas com Amor</span></div>
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<span style="color: #b45f06; font-family: Times, Times New Roman, serif;">Link: <a href="http://www.receitascomamor.com/receita-de-ovo-de-pascoa-diet-saiba-como-fazer-ovo-de-pascoa-diet/">http://www.receitascomamor.com/receita-de-ovo-de-pascoa-diet-saiba-como-fazer-ovo-de-pascoa-diet/</a></span></div>
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<span style="color: #b45f06;"><span style="font-family: Times, Times New Roman, serif;">História sobre Ovos de Páscoa extraída do site:Wikipédia-A
enciclopédia li</span>vre</span></div>
<br />
Mil Idéias Gastronomiahttp://www.blogger.com/profile/16623488184311962239noreply@blogger.com0tag:blogger.com,1999:blog-8578015216458607331.post-67188629687502669402013-02-01T15:02:00.000-02:002013-02-01T15:37:54.512-02:00Curiosidades do carnaval<br />
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">A festa
mais esperada do ano está chegando!<o:p></o:p></span></div>
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">Prepare-se!<o:p></o:p></span></div>
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">Fevereiro
chegou e com ele a expectativa para a festa mais esperada por milhões de brasileiros
(as).<o:p></o:p></span></div>
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">Carnaval!<o:p></o:p></span></div>
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">Um breve
relato sobre a origem do Carnaval:<o:p></o:p></span></div>
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">A festa
carnavalesca surgiu a partir da implantação, no <span style="text-decoration: initial;">século XI</span>,
da Semana Santa pela Igreja Católica, antecedida por quarenta dias de jejum, a Quaresma.
Esse longo período de privações acabaria por incentivar a reunião de diversas
festividades nos dias que antecediam a Quarta-feira de Cinzas, o primeiro dia da
Quaresma. A palavra "carnaval" está desse modo, relacionada com a
ideia de deleite dos prazeres da carne marcado pela expressão "carnis
valles", que, acabou por formar a palavra "carnaval", sendo que
"carnis" em latim significa carne e "valles" significa prazeres.
Em geral, o carnaval tem a duração de três dias, os dias que antecedem a Quarta-feira de Cinzas. Em contraste com a
Quaresma, tempo de penitência e privação, esses dias são chamados
"gordos", em especial a terça-feira (Terça-feira gorda, também conhecida
pelo nome francês Mardi Gras). O termomardi gras é
sinônimo de Carnaval. O carnaval da Antiguidade era
marcado por grandes festas, onde se comia, bebia e participava de alegres
celebrações e busca incessante dos prazeres. O Carnaval prolongava-se por sete
dias nas ruas, praças e casas da Antiga Roma, de <st1:metricconverter productid="17 a" w:st="on">17 a</st1:metricconverter> 23 de dezembro. Todas as atividades
e negócios eram suspensos neste período, os escravos ganhavam liberdade
temporária para fazer o que em quisessem e as restrições morais eram relaxadas.
As pessoas trocavam presentes, um rei era eleito por brincadeira e comandava o
cortejo pelas ruas (Saturnalicius princeps) e as tradicionais fitas de lã que
amarravam aos pés da estátua do deus Saturno<span style="text-decoration: initial;"> </span>eram retiradas, como se a cidade o
convidasse para participar da folia.<br />No período
do Renascimento as
festas que aconteciam nos dias de carnaval incorporaram os bailes de máscaras, com suas ricas fantasias e os carros alegóricos. Ao caráter de festa
popular e desorganizada juntaram-se outros tipos de comemoração e
progressivamente a festa foi tomando o formato atual.<br />Nos dias
atuais o Carnaval é uma festa para quem tem preparação física!<br />Muitos dias
de folia e por isso preparamos para vocês dicas de sucos refrescantes,
revigorantes e hidratantes.</span><br />
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;"><br /><br />Vamos aos
sucos, que devem ser preparados batendo todos os ingredientes<br />no liquidificador e
bebidos <st1:personname productid="em seguida. Se" w:st="on">em seguida. Se</st1:personname>
precisar guardar, deixe na geladeira e
consuma no mesmo dia.<br /><br /><b>SUCOS ENERGÉTICOS (Para antes da
folia)</b><br /><b>1° suco - Ingredientes:</b></span><br />
<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;"><b><br /></b>·<span style="font-size: 7pt;">
</span><!--[endif]--> 25 ml de suco de uva concentrado<br />·<span style="font-size: 7pt;">
</span><!--[endif]-->1/2
carambola madura<br />·<span style="font-size: 7pt;">
</span><!--[endif]--><st1:metricconverter productid="25 g" w:st="on">25 g</st1:metricconverter> de beterraba crua<br />·<span style="font-size: 7pt;">
</span><!--[endif]-->100
ml de água<br />·<span style="font-size: 7pt;">
</span><!--[endif]--> 1 colher (chá) de guaraná em pó<br />·<span style="font-size: 7pt;">
</span><!--[endif]-->Gelo<br />Valor
calórico: 46 kcal, aprox.</span><br />
<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;"><br /><b> </b><b>2° suco - Ingredientes:</b></span><br />
<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;"><b> </b>·<span style="font-size: 7pt;">
</span><!--[endif]-->200
ml suco de laranja<br />·<span style="font-size: 7pt;">
</span><!--[endif]--> 1/3 de cenoura picada<br />·<span style="font-size: 7pt;">
</span><!--[endif]--> 1 polpa de açaí congelada<br />·<span style="font-size: 7pt;">
</span><!--[endif]--> 1 colher (chá) de guaraná em pó<br />Valor
calórico: 213 kcal, aprox.</span><br />
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;"><br /><b>SUCO REIDRATANTE (Para durante e
depois da folia)</b></span><br />
<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;"><b><br /></b><b>Ingredientes:</b></span><br />
<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;"><b><br /></b>·<span style="font-size: 7pt;">
</span><!--[endif]-->2
xícaras (chá) melancia picada<br />·<span style="font-size: 7pt;">
</span><!--[endif]-->1
maçã pequena com casca, picada (bem lavada)<br />·<span style="font-size: 7pt;">
</span><!--[endif]-->200
ml de água de coco gelada<br />Dica: Se
for levá-lo para a avenida, substitua a água de coco por 100ml de água mineral
e outros 100ml completando com gelo. A água de coco sem gelo não é saborosa.
Coe e leve num squeeze.<br />Valor
calórico: 87 kcal, aprox.<br /> </span><br />
<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;"><br /><b>SUCO PARA COMBATER A RESSACA (com
boldo)</b></span><br />
<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;"><b><br /></b><b>Ingredientes:</b></span><br />
<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;"><b><br /></b>·<span style="font-size: 7pt;">
</span><!--[endif]-->2
fatias de abacaxi<br />·<span style="font-size: 7pt;">
</span><!--[endif]-->2
colheres (chá) de hortelã picada<br />·<span style="font-size: 7pt;">
</span><!--[endif]-->5
folhas de boldo ou 1 saquinho de chá<br />·<span style="font-size: 7pt;">
</span><!--[endif]-->1
colher (chá) semente de linhaça triturada<br />·<span style="font-size: 7pt;">
</span><!--[endif]-->2
colheres (chá) de extrato de soja (pó)<br />·<span style="font-size: 7pt;">
</span><!--[endif]-->150
ml de água de coco ou mineral<br />·<span style="font-size: 7pt;">
</span><!--[endif]-->Gelo<br />Modo de
preparo: Ferva a água, apague o fogo e acrescente o boldo tampando <st1:personname productid="em seguida. Deixe" w:st="on">em seguida. Deixe</st1:personname> por
10 minutos. Retire as folhas e espere esfriar um pouco. Ponha os outros
ingredientes no liquidificador, acrescente o chá e bata bem. Se preferir, coe.<br />Valor
calórico: 198 kcal, aprox.<br /><br />Lembre-se:
Reidrate-se constantemente enquanto se diverte e não abuse de bebidas
alcoólicas que também desidratam. Beba até <st1:metricconverter productid="3 litros" w:st="on">3 litros</st1:metricconverter> de água natural
ou mineral por dia e até <st1:metricconverter productid="1 litro" w:st="on">1
litro</st1:metricconverter> de água de coco e de isotônico.</span><br />
<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;"><br />Boa folia!<br /><br />Receitas
extraídas do site Saúde com Ciência</span><br />
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">Link: <a href="http://www.saudecomciencia.com/2009/02/sucos-energeticos-reidratantes-e-para.html">http://www.saudecomciencia.com/2009/02/sucos-energeticos-reidratantes-e-para.html</a><o:p></o:p></span></div>
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">História sobre o Carnaval extraída do site Wikipédia-A enciclopédia livre</span></div>
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<br />Mil Idéias Gastronomiahttp://www.blogger.com/profile/16623488184311962239noreply@blogger.com0tag:blogger.com,1999:blog-8578015216458607331.post-24432504788725099582012-11-07T16:04:00.002-02:002012-11-07T16:07:58.829-02:00Farmácia na cozinha - Manjericão<br />
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<span style="color: #333333; font-family: Georgia, serif; line-height: 17.2pt;">Desde a antiguidade ervas e temperos são usados por diversas culturas
para curar e ajudar a prevenir todo tipo de doenças. Da sabedoria das nossas
avós, as descrições minuciosas das propriedades das ervas pelas medicinas da Índia,
China e Grécia até as recentes descobertas
científicas sobre os princípios ativos contidos nos nossos temperinhos de todo
dia, tudo só faz confirmar que realmente Hipocrates estava certo quando disse, "Que
seu remédio seja seu alimento, e que seu alimento seja seu remédio"</span></div>
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<span style="color: #333333; font-family: "Georgia","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Nos próximos posts exploraremos as propriedades e benefícios da
utilização de ervas e temperos principalmente para a prevenção de doenças. E
vamos começar pelo nosso adorado manjericão.<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Georgia","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Por mais de 5.000 anos o manjericão é considerado na Índia como a "Rainha
das Ervas" e foi reverenciado como uma de suas ervas mais sagradas, infundido
com poder de cura. Os Hindus vêem o Tulsi (manjericão) como uma deusa em forma
de planta, agraciado com grandes poderes
espirituais e de cura.<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Georgia","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Ainda hoje o manjericão é tradicionalmente cultivado em uma panela de
barro em cada casa de família ou jardim, e as folhas são usadas para fazer um
chá delicioso e refrescante que possui benefícios maravilhosos para a saúde.<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Georgia","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">O Tulsi (manjericão) viajou para o oeste ao longo das rotas comerciais, do
Oriente para a Europa, e tornou-se conhecido pelos cristãos como "sagrado"
ou "santo" manjericão como se reflete em seu nome em latim botânico,
Ocimum sanctum. Eles saudaram Tulsi como "O Rei das Ervas" ao invés
de uma rainha, e Manjericão Santo tornou-se rotineiramente incluído em lendas,
oferendas e rituais de adoração e era visto por muitos como um dom de Cristo.<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Georgia","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Pesquisas recentes têm classificado o manjericão como uma erva adaptogênica.
Os adaptogênicos demonstraram ser um grande suporte ao sistema imunológico
natural do corpo, ao mesmo tempo em que alivia a reação negativa do organismo
ao estresse. Ervas adaptogênicas têm sido usadas na tradicional medicina
indiana na medicina chinesa por milhares de anos para promover e manter o bem-estar.
Elas ajudam o corpo a se adaptar aos agentes de estresse ambientais, físicos e
emocionais, dão suporte as funções normais do corpo e restauram o equilíbrio.<o:p></o:p></span></div>
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<b><span style="color: #333333; font-family: "Georgia","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><br /></span></b></div>
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<b><span style="color: #333333; font-family: "Georgia","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><br /></span></b></div>
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<b><span style="color: #333333; font-family: "Georgia","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Propriedades:</span></b><span style="color: #333333; font-family: "Georgia","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"> <o:p></o:p></span></div>
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<li><span style="color: #333333; font-family: Georgia, serif; line-height: 17.2pt;">Suporte ao sistema imunológico</span></li>
<li><span style="color: #333333; font-family: Georgia, serif; line-height: 17.2pt;">Aumenta a stamina e a resistência</span></li>
<li><span style="color: #333333; font-family: Georgia, serif; line-height: 17.2pt;">Alívio e proteção contra o estresse diário</span></li>
<li><span style="color: #333333; font-family: Georgia, serif; line-height: 17.2pt;">Fonte abundante de antioxidantes</span></li>
<li><span style="color: #333333; font-family: Georgia, serif; line-height: 17.2pt;">Alivia febres baixas e intermitentes</span></li>
<li><span style="color: #333333; font-family: Georgia, serif; line-height: 17.2pt;">Melhora a digestão</span></li>
<li><span style="color: #333333; font-family: Georgia, serif; line-height: 17.2pt;">Efetiva em infecções bacterianas e parasitas intestinais.</span></li>
<li><span style="color: #333333; font-family: Georgia, serif; line-height: 17.2pt;">Combate gripes e viroses pois melhora mecanismo de defesa do organismo
em geral</span></li>
</ul>
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<b style="line-height: 17.2pt;"><span style="color: #333333; font-family: Georgia, serif;">Modo de utilizar:</span></b><span style="color: #333333; font-family: Georgia, serif; line-height: 17.2pt;"> </span></div>
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<li><span style="color: #333333; font-family: Georgia, serif; line-height: 17.2pt;">Fresco para temperar saladas e sanduíches, ou seco ao cozinhar legumes,
no arroz, cremes de frutas.</span></li>
<li><span style="color: #333333; font-family: Georgia, serif; line-height: 17.2pt;">Em sucos batido no liquidificador com frutas</span></li>
<li><span style="color: #333333; font-family: Georgia, serif; line-height: 17.2pt;">Chá de manjericão fresco ou seco (bom antes de dormir para garantir um
bom sono)</span></li>
<li><span style="color: #333333; font-family: Georgia, serif; line-height: 17.2pt;">O óleo essencial de manjericão pode ser usado para inalações em casos de
sinusites.</span></li>
<li><span style="color: #333333; font-family: Georgia, serif; line-height: 17.2pt;">Para o controle e prevenção de gripes e viroses o manjericão deve ser consumido
na forma in natura. A pasta ou sumo de um mínimo de 25 folhas (tamanho médio)
devem ser consumidos duas vezes por dia.</span></li>
</ul>
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<span style="color: #333333; font-family: "Georgia","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><b>Receita do Pesto de manjericão:</b><o:p></o:p></span></div>
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<span style="color: #757744; font-family: "Trebuchet MS","sans-serif"; font-size: 11.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><br />
</span><span style="color: #333333; font-family: "Georgia","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">2 xícaras de folhas de manjericão<br />
½ xícara de azeite extra virgem<br />
1/3 xícara de nozes<br />
3 dentes médios de alho<br />
Sal e pimenta do reino a gosto<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Georgia","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Coloque no
processador ou no liquidificador as nozes e o alho e bata até ficarem bem
picadinhos. Adicione o azeite e continue batendo. Acrescente o manjericão e tempere
com sal e pimenta do reino.<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Georgia","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Pode ser guardado
na geladeira por uma semana.<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Georgia","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><br /></span></div>
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<span style="color: #333333; font-family: "Georgia","serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Links:</span></div>
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<a href="http://organicindiausa.com/">http://organicindiausa.com/</a></div>
<div class="MsoNormal" style="background: white; line-height: 17.2pt; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<a href="http://www.saladeayurveda.com/">http://www.saladeayurveda.com/</a></div>
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Mil Idéias Gastronomiahttp://www.blogger.com/profile/16623488184311962239noreply@blogger.com0tag:blogger.com,1999:blog-8578015216458607331.post-89445191179388021302012-11-07T12:46:00.000-02:002012-11-07T13:12:49.140-02:00Coquetel da 7ª edição do evento Sorriso do Bem <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOzRlN7jDndeJB5aZM_r5WMzYv2UPMgB3QR_lFCHWwivNolmNcETnAC1Jrhyphenhyphenaqc9Z9ymnPbslWkHP_qQvZUwKF_DtgEaRP3WSCcZnAHzGaiB1E9TaruZQwb29xtbunl6C67lpZ4v44Bro/s1600/11-O-show-da-cantora-portuguesa-Mariza.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOzRlN7jDndeJB5aZM_r5WMzYv2UPMgB3QR_lFCHWwivNolmNcETnAC1Jrhyphenhyphenaqc9Z9ymnPbslWkHP_qQvZUwKF_DtgEaRP3WSCcZnAHzGaiB1E9TaruZQwb29xtbunl6C67lpZ4v44Bro/s400/11-O-show-da-cantora-portuguesa-Mariza.jpg" width="400" /></a></div>
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<span style="font-family: Tahoma, sans-serif; font-size: 10.5pt; line-height: 15pt; text-align: justify;">No dia
22 de outubro ocorreu a 7ª edição do evento Sorriso do Bem organizado pela
Turma do Bem, no Teatro Abril<span class="apple-converted-space"> </span>em
São Paulo</span><span style="font-family: Verdana, sans-serif; font-size: 9pt; line-height: 15pt; text-align: justify;">.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: 9pt; line-height: 15pt; text-align: justify;"><br /></span>
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<div style="line-height: 15pt; margin: 0cm 0cm 7.5pt;">
<span style="font-family: Arial, sans-serif; font-size: 10.5pt;">O Sorriso do Bem foi
concebido pela </span><span style="font-family: Tahoma, sans-serif; font-size: 10.5pt;">Turma do Bem, Organização da Sociedade Civil de Interesse Público
(OSCIP), </span><span style="font-family: Arial, sans-serif; font-size: 10.5pt;">para agradecer à altura uma rede que conta com o trabalho de mais
de 14 mil dentistas voluntários, que já devolveram o sorriso a aproximadamente
30 mil jovens em 900 municípios brasileiros, 10 países da América Latina e
Portugal. Durante 2 horas, os Dentistas do Bem e demais convidados puderam
assistir a um belíssimo espetáculo, que contou com a participação de Maria Gadú
e da cantora portuguesa Mariza. <o:p></o:p></span></div>
<div style="line-height: 15.0pt; margin-bottom: 7.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: Arial, sans-serif; font-size: 10.5pt;">Neste mesmo evento, a TdB concedeu o título de Melhor Dentista do
Mundo de 2012 ao médico dentista Osvaldo Magro Filho, de Araçatuba/São Paulo.<o:p></o:p></span></div>
<div style="line-height: 15.0pt; margin-bottom: 7.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: Arial, sans-serif; font-size: 10.5pt;">Participaram ainda personalidades como Eliana, Leonardo Miggiorin,
Nathalia Dill, Tarcísio Filho, Nívea Stelmann, Suzana Pires, Ricardo Pereira e
Simone Gutierrez.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikI9kqP8ojScO7G67NBGUKErXNQzIr25KEAChzXWoSeMWKytF0aV16TfeQAEQAVJbsnkB-Vtx5Mz_5g-zzAeNrE71ytj0SMy7SBfWMovfMBzdD1JFAHnu2EOBDiuJAdDyGe_oa4tQJ8Dg/s1600/tumblr_mcga0oW6h21qb59n2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikI9kqP8ojScO7G67NBGUKErXNQzIr25KEAChzXWoSeMWKytF0aV16TfeQAEQAVJbsnkB-Vtx5Mz_5g-zzAeNrE71ytj0SMy7SBfWMovfMBzdD1JFAHnu2EOBDiuJAdDyGe_oa4tQJ8Dg/s400/tumblr_mcga0oW6h21qb59n2.jpg" width="400" /></a></div>
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<div style="line-height: 15.0pt; margin-bottom: 7.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="font-family: Tahoma, sans-serif; font-size: 10.5pt;">A EDP Energias, um dos patrocinadores do evento, contratou o Mil
Ideias Gastronomia </span><span style="font-family: Arial, sans-serif; font-size: 10.5pt;">para realizar o Buffet para os Vips que participaram do evento.<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 10.5pt;">Foi-nos solicitado o desenvolvimento de um cardápio que fosse
composto de elementos da culinária do Brasil e de Portugal.</span><o:p></o:p></div>
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<span style="font-family: Arial, sans-serif; font-size: 10.5pt; line-height: 15pt;">Confira o menu abaixo:</span></div>
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<span style="font-family: Arial, sans-serif; font-size: 10.5pt; line-height: 15pt;"><b>Frios</b></span></div>
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<ul>
<li style="line-height: 15pt;"><span style="font-family: Arial, sans-serif; font-size: 10.5pt; line-height: 15pt;">Canapé de
tartare de pupunha na manteiga de ervas</span></li>
<li><span style="font-family: Arial, sans-serif;"><span style="font-size: 10.5pt; line-height: 15pt;">Mini
cuscuz paulista com </span><span style="font-size: 14px; line-height: 20px;">geleia</span><span style="font-size: 10.5pt; line-height: 15pt;"> de pimenta</span></span></li>
<li style="line-height: 15pt;"><span style="font-family: Arial, sans-serif; font-size: 10.5pt; line-height: 15pt;">Tarte de
sardinha grelhada com pimenta biquinho e salsinha</span></li>
<li style="line-height: 15pt;"><span style="font-family: Arial, sans-serif; font-size: 10.5pt; line-height: 115%;">Brochette
de alheira com azeitonas e picles no mini pão</span></li>
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<span style="font-family: Arial, sans-serif; font-size: 10.5pt;"><b>Quentes</b><o:p></o:p></span></div>
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<li><span style="font-family: Arial, sans-serif; font-size: 10.5pt; line-height: 15pt;">Bolinho
de aipim</span></li>
<li><span style="font-family: Arial, sans-serif; font-size: 10.5pt; line-height: 15pt;">Barquinhas
de tapioca com queijo coalho no melaço</span></li>
<li><span style="font-family: Arial, sans-serif; font-size: 10.5pt; line-height: 15pt;">Bolinho
de bacalhau com dip de hortelã</span></li>
<li><span style="font-family: Arial, sans-serif; font-size: 10.5pt; line-height: 15pt;">Croquete
de carne com chouriço e dip de mostarda</span></li>
<li><span style="font-family: Arial, sans-serif; font-size: 10.5pt; line-height: 15pt;">Tarte de
queijo de cabra com cogumelos guisados</span></li>
<li><span style="font-family: Arial, sans-serif; font-size: 10.5pt; line-height: 15pt;">Crostata
com banana da terra e paçoca de carne</span></li>
</ul>
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<span style="font-family: Arial, sans-serif; font-size: 10.5pt;"><b>Doces</b><o:p></o:p></span></div>
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<li><span style="font-family: Arial, sans-serif; font-size: 10.5pt; line-height: 15pt;">Tarteletes
de goiabada com queijo cremoso</span></li>
<li><span style="font-family: Arial, sans-serif; font-size: 10.5pt; line-height: 15pt;">Brigadeiro
de capim santo no mini copo</span></li>
<li><span style="font-family: Arial, sans-serif; font-size: 10.5pt; line-height: 15pt;">Pastel de
santa clara</span></li>
<li><span style="font-family: Arial, sans-serif; font-size: 10.5pt; line-height: 15pt;">Mini
queijadinha</span></li>
</ul>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: 14px;"><br /></span></span></div>
<div>
<span style="font-family: Arial, sans-serif; font-size: 14px;"><b>Tarte de sardinha grelhada com pimenta biquinho e salsinha</b></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 14px;"><b>Pastel de santa clara e mini queijadinha</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitSyjFCnycehYv0oSn6pUNf8H9Trv__4-zDqC7uHoE2qAxGIe7OYKURzQ-Ce7M-YG8sRjlhb7JpEpChKjNzLpUCtxK5nvywNRwRTpwwujxO1cE3aznBLSS7iXCJpCcEpYCPqs1JsS7Pb0/s1600/IMG185.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitSyjFCnycehYv0oSn6pUNf8H9Trv__4-zDqC7uHoE2qAxGIe7OYKURzQ-Ce7M-YG8sRjlhb7JpEpChKjNzLpUCtxK5nvywNRwRTpwwujxO1cE3aznBLSS7iXCJpCcEpYCPqs1JsS7Pb0/s400/IMG185.jpg" width="300" /></a></div>
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</div>
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<span style="font-family: Arial, sans-serif; font-size: 10.5pt;">A Turma do Bem<o:p></o:p></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; line-height: 15.0pt; margin-bottom: 7.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; outline: 0px;">
<span style="font-family: Arial, sans-serif; font-size: 10.5pt;">A TdB – Turma do Bem é uma OSCIP (Organização da Sociedade Civil
de Interesse Público), fundada em 2002, que tem como missão mudar a percepção
da sociedade na questão da saúde bucal e da classe odontológica com relação ao
impacto socioambiental de sua atividade. Seu principal projeto é o Dentista do
Bem, a maior rede de voluntariado especializado do mundo, que oferece
atendimento odontológico gratuito para crianças e adolescentes de baixa renda.
Em 10 anos, o projeto Dentista do Bem já proporcionou tratamento para mais de
30 mil jovens; atualmente, a rede conta com cerca de 14 mil voluntários em 12
países. O fundador e presidente da OSCIP, Fábio Bibancos, foi reconhecido
internacionalmente como Empreendedor Social pela Ashoka (www.ashoka.org) e pela
Schwab Foundation (www.schwabfoundation.org) por seu trabalho frente à TdB.
Mais informações em ww.tdb.org.br.<o:p></o:p></span></div>
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<br />Mil Idéias Gastronomiahttp://www.blogger.com/profile/16623488184311962239noreply@blogger.com0tag:blogger.com,1999:blog-8578015216458607331.post-43927049027755497152012-09-28T12:45:00.001-03:002012-09-28T12:48:09.517-03:00Mais saúde com vitaminas verdes<iframe allowfullscreen="" frameborder="0" height="270" src="http://www.youtube.com/embed/sR3_wK92K9U?fs=1" width="480"></iframe><br />
<span style="font-family: '', serif, '', serif; font-size: 12pt; text-align: justify;">A vitamina verde ou green smoothie basicamente é composta de frutas e verduras e é a maneira mais deliciosa de ingerir uma boa quantidade de verduras e fibras e ainda assimilar os nutrientes facilmente, pois para liquefazer uma verdura como faz um liquidificador , teríamos muuuuuiiito trabalho... Sem falar em nossos dentes que devido a gerações e gerações de má alimentação, não estão lá grande coisa!</span><br />
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<span style="font-family: '', serif, '', serif; font-size: 12pt;">A criadora do green smoothie é Victoria Boutenko, referência mundial em alimentação natural. Após anos de vivência e experiência com a alimentação crua, Victoria sentiu que ela e sua família tinham chegado a um ponto aonde não observavam mais os resultados relevantes na saúde geral como no início da adoção da dieta, chegando inclusive a perceber sintomas de envelhecimento como cabelos brancos e verrugas.</span><span style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: '', serif, '', serif; font-size: 12pt;">Victoria começou a pesquisar sobre nutrição e chegou a conclusão de que as verduras são os alimentos que mais satisfazem as necessidades nutricionais do ser humano e era justamente que consumiam em menor quantidade na sua alimentação. Sem saber muito bem qual seria essa quantidade ideal de consumo, Victoria pesquisou a alimentação dos nossos parentes mais próximos, os chimpanzés, para constatar que as verduras representam 40% de sua alimentação, o que equivaleria a dois maços de verdura por dia!</span><span style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: '', serif, '', serif; font-size: 12pt;">Victoria tentou consumir as folhas verdes cruas como fazem os chimpanzés em vão, pois tinha fortes náuseas e sintomas de indigestão. Pesquisando mais, descobriu que a celulose, uma das estruturas moleculares mais resistentes do planeta, é o principal componente das verduras, e que está ali justamente para proteger as plantas dos agressores externos, garantindo sua sobrevivência. Aí estava a razão das náuseas e má digestão! Detectado o problema, Victoria concluiu que para ter acesso à grande fonte de nutrientes das folhas, era necessário quebrar essas moléculas e aí entra em cena o mastigador, mais conhecido como liquidificador.</span><span style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: '', serif, '', serif; font-size: 12pt;">Na primeira experiência, Victoria bateu as verduras puras com água e não conseguiu beber a mistura intragável. Após uma breve reflexão, adicionou algumas bananas e bateu novamente e para seu deleite a mistura ficou deliciosa e de fácil digestão.</span><span style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: '', serif, '', serif; font-size: 12pt;">Após cerca de um mês de consumo, ela se sentia mais energizada, suas unhas se fortaleceram, sua visão ficou mais aguçada e até o seu marido percebeu que seu bigode e barba começaram a crescer mais pretos.</span><span style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: '', serif, '', serif; font-size: 12pt;">Após divulgar para amigos e conhecidos sua descoberta, ela promoveu uma verdadeira onda verde e cada vez mais pessoas aderiram e continuam aderindo às deliciosas vitaminas.</span><span style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: '', serif, '', serif; font-size: 12pt;">Faça o teste!</span><span style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: '', serif, '', serif; font-size: 12pt;">Receita extraída do livro “12 passos para o crudivorismo” de Victoria Boutenko</span><span style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span><br />
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<li><span style="font-family: '', serif, '', serif; font-size: 12pt;">1 xic de chá de morangos</span></li>
<li><span style="font-family: '', serif, '', serif; font-size: 12pt;">2 bananas</span></li>
<li><span style="font-family: '', serif, '', serif; font-size: 12pt;">6 ou 7 folhas de alface</span></li>
<li><span style="font-family: '', serif, '', serif; font-size: 12pt;">2 xic de água</span></li>
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<span style="font-family: '', serif, '', serif; font-size: 12pt;">Bata no liquidificador até adquirir uma consistência cremosa.</span></div>
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<span style="font-family: '', serif, '', serif; font-size: 12pt;">Dicas:</span><span style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Dê preferência a frutas e verduras orgânicas</span><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Não bata por mais de 40 segundos</span><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">A consistência deve ficar totalmente cremosa sem pedacinhos de folha boiando</span><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Conforme for integrando os green smoothies na sua rotina diária considere adquirir um liquidificador potente de pelo menos 600W, pois ele provavelmente passará a ser o equipamento mais utilizado na sua cozinha (eu uso mais do que o fogão...)</span><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Vale por um café da manhã!</span><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></li>
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Mil Idéias Gastronomiahttp://www.blogger.com/profile/16623488184311962239noreply@blogger.com0tag:blogger.com,1999:blog-8578015216458607331.post-39584126499910194192012-09-28T11:41:00.000-03:002012-09-28T11:42:59.867-03:00Catering Notáveis Pensadores - Pedro Mandelli<br />
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<span style="font-family: "Book Antiqua","serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">No dia 21/9 realizamos no Espaço Manaca mais um encontro Notáveis
Pensadores da Integração Escola de Negócios com o Professor Pedro Mandelli, eleito
pela revista Você S/A como um dos três professores de programas de MBA mais
queridos do país. </span></div>
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<span style="font-family: 'Book Antiqua', serif; font-size: 12pt;">A programação
começou cedo com Welcome Coffee, e foi seguida pelo Coffee Break da manhã, almoço
e Coffee Break da tarde.</span></div>
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<b style="text-align: justify;"><span style="font-family: "Book Antiqua","serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt;">Menu</span></b><br />
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<li class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: "Book Antiqua","serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt; mso-bidi-font-style: italic;">Salada de
verdes (alface mimosa, americana, acelga, rúcula e agrião) com tomate,
cenoura, palmito, lascas de parmesão e croutons. Molho agridoce: de laranja,
azeite, balsâmico e mel<o:p></o:p></span></li>
<li class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: "Book Antiqua","serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">Ravioloni verde de mussarela de búfala e manjericão ao molho de aspargos,
tomate cereja e alcaparras<o:p></o:p></span></li>
<li class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;"><span style="font-family: "Book Antiqua","serif"; font-size: 12.0pt; mso-bidi-font-size: 11.0pt; mso-bidi-font-style: italic;">Filet
Mignon ao molho de vinho com amêndoas<o:p></o:p></span></li>
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frango ao molho de mostarda e ervas <o:p></o:p></span></li>
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alho-poró<o:p></o:p></span></li>
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provençal</span></li>
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<span style="font-family: 'Book Antiqua', serif; font-size: 16px;"><b>Filet Mignon ao molho de vinho com amêndoas</b></span></div>
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<br />Mil Idéias Gastronomiahttp://www.blogger.com/profile/16623488184311962239noreply@blogger.com0