Bolo de chocolate

 Bolo de chocolate

Ovos: 4

Açúcar: 2 Chávenas de chá
Farinha: 2 Chávenas de chá
Óleo: 1 Chávena de chá
Leite: Chávena de chá
Chocolate em pó: 1 Chávena de chá
Fermento em pó: 1 Colher de sobremesa

Preparação

Colocar todos os ingredientes no liquidificador (ou batedeira) e misturar bem. Levar a cozer numa forma untada com margarina e polvilhada com farinha, em forno médio (170º) cerca de 45 minutos.

Batatas com Fiambre e Legumes salteados

Batatas com Fiambre e Legumes salteados

 

Elisabeth27

 

id: 7753, 17-04-2010 Prestígio: 283 Artigos: 172 Comentários: 106 ver cartão >>

 

Ingredientes:

300 gr. de batatas cozidas
1 alho francês
2 tomates madurinhos
120 gr. de fiambre aos cubos
Molho bechamel
Margarina

Preparação:

Comece por descascar as batatas, lave-as muito bem, corte-as às rodelas não muito grossas e coloque-as num tacho com água temperada de sal. Leve ao lume a cozer.
Entretanto, coloque uma sertã ao lume com o alho francês cortado às rodelas, adicione a margarina e deixe cozinhar em lume brando.
Retire a pele aos tomates, corte-os aos cubos e acrescente-os à sertã. Envolva e deixe cozer por mais 15 minutos. Não se esqueça de temperar com um pouco de pimenta e sal. Por último, antes de retirar do lume, adicione os cubos de fiambre, envolva novamente, retire e reserve.
Num tabuleiro de ir ao forno previamente barrado com margarina, coloque as batas cozidas e, por cima, os legumes salteados. Cubra com bechamel e leve ao forno durante 20 minutos a 180°C.
Retire e sirva de imediato.

Bifinhos de Vitela em molho de nata com ovo estrelado

Bifinhos de Vitela em molho de Nata com Ovo estrelado

 

LuisaAlexandra

 

id: 7103, 03-02-2010 Prestígio: 847 Artigos: 413 Comentários: 58 ver cartão >>

 

Ingredientes:

Bifinhos de vitela
Alho
Azeite
Mistura de especiarias
Molho de nata para carne
Ovos para estrelar

Preparação:

Numa frigideira, coloca-se um pouco de azeite e dois dentes de alho esmagados com a faca. Quando começar a estalar, adiciona-se os bifinhos e frita-se de ambos os lados. Tempera-se a gosto (usei mistura de especiarias). Junta-se o molho de nata para carne e envolve-se até uniformizar o molho.

Estrelam-se os ovos e serve-se com pão caseiro.
Tentador!

Rustic Tuscan Apple Cake

Rustic Tuscan Apple Cake  Torta di Mele from Dolci - Italy's Sweets Pareva la torta di Nonna Papera! Looks like Grandma Duck's cake! Said of a particularly pretty cake or pie A classic! At first glance it may seem like a huge ratio of apple to dough and you're going to be tempted to cut down on the apples. Don't! It looks like a lot of apples, but they magically meld into the batter. You'll love the result. The top half of the cake is chock full of tender apples that float over sweet moist cake. Deceptively simple, exceptional results. 18 whole dried figs 2 tablespoons unsalted butter, plus more for the pan 7 ounces, about 1 3/4 cups, 00 flour 2/3 cup, plus 1 tablespoon, granulated sugar 2 large eggs 1/2 cup whole milk 2 teaspoons baking powder 1 teaspoon baking soda Zest of 1 lemon 4 or 5 apples, about 2 pounds total Preheat the oven to 350 degrees F. Butter and flour an 8-inch cake pan. Beat 2/3 cup of sugar and the eggs in a large bowl, using a whisk or electric handheld beater, until creamy and light yellow. Beat in the flour, milk, baking powder, baking soda and zest. Pour the mixture into the prepared pan. Peel and core each of the apples. Dice one of the apples on sprinkle the dices over the batter. Cut the remaining apples into thin slices. Spread the slices over the diced apples in the pan in a neat pattern. Scatter thin pats of butter over the apples and sprinkle with the remaining tablespoon of sugar. Bake for about 50 minutes, until dark golden and cooked through. In Italy In Italy practically everyone knows Disney's Elvira "Grandma Duck" Coot, Donald Duck's grandmother. Grandma Duck or Nonna Papera became the iconic American grandmother. She's spry, gets into all sorts of adventures, and yet bakes up beautiful pies. Her pie has taken on an almost mythical status in Italy and is considered quintessentially American. She was so popular in Italy that a children's cookbook featuring her was published in 1970, called Manuale di Nonna Papera. It became a phenomenal success in Italy! Though it has authentic Disney illustrations, it was never published in American, and, in fact, its recipes were really quite Italian. Manuale di Nonna Papera is the source of many fond foodie memories for millions of Italians. To compliment a particularly lovely cake Italians will often say, "Pareva la torta di Nonna Papera!", it looks like a Grandma Duck pie!. It's interesting to note that the Italians don't crimp the edges of a piecrust as we do, so the illustrations of the pies with their undulating borders seemed magical to Italian children. There were also intrigued by the tradition of leaving the pies on the windowsill to cool, something else unfamiliar in Italy.

http://www.francinesegan.com/recapplecake.html

Classic chocolate cake

donna hay-
classic chocolate cake

 
300g dark chocolate, chopped
250g buttter
5 eggs
½ cup (110g) caster (superfine) sugar
1¼ cups (185g) plain (all-purpose) flour
1¼ teaspoons baking powder
¾ cup (90g) almond meal (ground almonds)

chocolate fudge icing
250g dark chocolate, chopped
½ cup (125ml) pouring (single) cream
70g butter, chopped

Preheat oven to 150°C (300°F). Place the chocolate and butter in a saucepan over low heat and stir until melted and smooth. Set aside.

Place the eggs and sugar in the bowl of an electric mixer and beat for 8–10 minutes or until pale and thick. Sift the flour and baking powder over the egg mixture. Add almond meal and gently fold through the chocolate mixture. Line the base of a 23cm-round cake tin with non-stick baking paper. Pour in the mixture and bake for 50 minutes or until cooked when tested with a skewer. Cool in the tin.

For the chocolate fudge icing, place the chocolate, cream and butter in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth. Remove and set aside to cool completely. Beat in an electric mixer until thick and fluffly. Spread icing on the cooled cake. Serves 10.

http://www.donnahay.com.au/
 

Bolo de Cerveja

Bolo de Cerveja

 

Tinaguedes

 

id: 6601, 16-12-2009 Prestígio: 25 Artigos: 133 Comentários: 178 ver cartão >>

 

Ingredientes:

200g de açúcar
150g de margarina
200g de farinha
1 colher (sobremesa) de fermento
2 ovos
10 colheres (sopa) de cerveja

Preparação:

Bata o açúcar com a margarina até ficar em creme. De seguida, junte as gemas, continuando a bater.
Acrescente a cerveja, a farinha e o fermento.
À parte, bata as claras em castelo e junte à massa, envolvendo bem sem bater.
Unte uma forma com margarina e polvilhe com farinha. Verta a massa e leve a cozer durante 35 minutos, a 200ºC.
Bom apetite!!! É delicioso!