tag:blogger.com,1999:blog-12956992685813553562009-10-27T12:51:29.985-02:00Para seu lanche , almoço e jantar.Lu Vieirahttp://www.blogger.com/profile/03022512873410602642noreply@blogger.comBlogger451125tag:blogger.com,1999:blog-1295699268581355356.post-12987184320256837772009-10-26T11:48:00.001-02:002009-10-26T11:48:33.336-02:002009-10-26T11:48:33.336-02:00Lu Vieirahttp://www.blogger.com/profile/03022512873410602642noreply@blogger.com0 Ingredientes 3 gotas de vermute 100ml de gim seco Cubos de gelo 1 azeitona verde com caroço Modo de preparo Encha uma coqueteleira com cubos de gelo e retire o excesso de água. Pingue três gotas de vermute, de preferência francês, e misture com uma colher. Em seguida, despeje na coqueteleira o gim seco. Mexa novamente durante dez segundos. Coe a mistura e despeje na taça <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=FlgXpzhKvEE:gdnDgORTEoU:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=FlgXpzhKvEE:gdnDgORTEoU:dnMXMwOfBR0"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=dnMXMwOfBR0" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=FlgXpzhKvEE:gdnDgORTEoU:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?i=FlgXpzhKvEE:gdnDgORTEoU:F7zBnMyn0Lo" border="0"></img></a> </div>tag:blogger.com,1999:blog-1295699268581355356.post-9870944329890103932009-10-26T11:44:00.001-02:002009-10-26T11:44:04.491-02:002009-10-26T11:44:04.491-02:00Lu Vieirahttp://www.blogger.com/profile/03022512873410602642noreply@blogger.com0  Ingredientes 2 postas de bacalhau (250g cada) 2 cebolas médias cortadas em tiras 4 dentes grandes de alho fatiados 2 batatas médias fatiadas 4 ramos de brócolis 1 tomate sem pele e sem semente 2 ovos cozidos Azeite extra-virgem a gosto Modo de preparo Bacalhau O primeiro passo é dessalgar as postas de bacalhau. Isso deve ser feito com 3 dias de antecedência. Mergulhe a <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=nDAr2McDe7k:8AOwpxkg1yE:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=nDAr2McDe7k:8AOwpxkg1yE:dnMXMwOfBR0"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=dnMXMwOfBR0" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=nDAr2McDe7k:8AOwpxkg1yE:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?i=nDAr2McDe7k:8AOwpxkg1yE:F7zBnMyn0Lo" border="0"></img></a> </div>tag:blogger.com,1999:blog-1295699268581355356.post-65262328722969210592009-10-26T11:36:00.001-02:002009-10-26T11:36:58.290-02:002009-10-26T11:36:58.290-02:00Lu Vieirahttp://www.blogger.com/profile/03022512873410602642noreply@blogger.com0"Os amantes de vinhos têm a oportunidade única de comprar algumas das melhores e mais antigas garrafas do mundo direto da adega de um famoso restaurante francês."( Fonte: TV IG) <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=Pt_aa7O0SSA:62LmBc8kQuQ:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=Pt_aa7O0SSA:62LmBc8kQuQ:dnMXMwOfBR0"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=dnMXMwOfBR0" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=Pt_aa7O0SSA:62LmBc8kQuQ:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?i=Pt_aa7O0SSA:62LmBc8kQuQ:F7zBnMyn0Lo" border="0"></img></a> </div>tag:blogger.com,1999:blog-1295699268581355356.post-12527792664406436522009-10-26T11:35:00.001-02:002009-10-26T11:35:50.595-02:002009-10-26T11:35:50.595-02:00Lu Vieirahttp://www.blogger.com/profile/03022512873410602642noreply@blogger.com0"Empresa americana ajuda pessoas comuns a fermentar suas uvas no Napa Valley, Califórnia. Este ano, a companhia ousou ainda mais e levou o serviço até a famosa região francesa de Bordeaux." ( Fonte: TV IG) <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=0ndMxV-9VjU:xZejWRElerc:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=0ndMxV-9VjU:xZejWRElerc:dnMXMwOfBR0"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=dnMXMwOfBR0" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=0ndMxV-9VjU:xZejWRElerc:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?i=0ndMxV-9VjU:xZejWRElerc:F7zBnMyn0Lo" border="0"></img></a> </div>tag:blogger.com,1999:blog-1295699268581355356.post-66639333242156223662009-10-26T11:34:00.001-02:002009-10-26T11:34:05.460-02:002009-10-26T11:34:05.460-02:00Lu Vieirahttp://www.blogger.com/profile/03022512873410602642noreply@blogger.com0"O Vietnã, que, durante os anos 80, importava arroz, passou a ser o segundo maior exportador mundial do produto, ficando apenas atrás da Tailândia. "( Fonte: TV IG) <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=t5BFRyu8OgM:Af-dgbPUSz0:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=t5BFRyu8OgM:Af-dgbPUSz0:dnMXMwOfBR0"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=dnMXMwOfBR0" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=t5BFRyu8OgM:Af-dgbPUSz0:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?i=t5BFRyu8OgM:Af-dgbPUSz0:F7zBnMyn0Lo" border="0"></img></a> </div>tag:blogger.com,1999:blog-1295699268581355356.post-15670139880748500492009-10-26T11:32:00.001-02:002009-10-26T11:32:14.817-02:002009-10-26T11:32:14.817-02:00Lu Vieirahttp://www.blogger.com/profile/03022512873410602642noreply@blogger.com0"Bok Choi com Shitake e Molho de Ostra.Mark Bittman prepara acelga chinesa com cogumelos shitake." ( Fonte: TV IG) <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=SQIioJWYpno:ybzCtrZSYYs:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=SQIioJWYpno:ybzCtrZSYYs:dnMXMwOfBR0"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=dnMXMwOfBR0" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=SQIioJWYpno:ybzCtrZSYYs:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?i=SQIioJWYpno:ybzCtrZSYYs:F7zBnMyn0Lo" border="0"></img></a> </div>tag:blogger.com,1999:blog-1295699268581355356.post-47790978097652918992009-10-26T11:29:00.001-02:002009-10-26T11:29:43.058-02:002009-10-26T11:29:43.058-02:00Lu Vieirahttp://www.blogger.com/profile/03022512873410602642noreply@blogger.com0"Mark Bittman faz um petisco leve com folhas de alga nori e sal." ( Fonte:TV IG) <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=yqBJBe1p4Lo:HChJNJSgotQ:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=yqBJBe1p4Lo:HChJNJSgotQ:dnMXMwOfBR0"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=dnMXMwOfBR0" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=yqBJBe1p4Lo:HChJNJSgotQ:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?i=yqBJBe1p4Lo:HChJNJSgotQ:F7zBnMyn0Lo" border="0"></img></a> </div>tag:blogger.com,1999:blog-1295699268581355356.post-49469371507876232422009-10-13T11:19:00.001-03:002009-10-13T11:19:53.663-03:002009-10-13T11:19:53.663-03:00Lu Vieirahttp://www.blogger.com/profile/03022512873410602642noreply@blogger.com1"O chef do New York Times Mark Bittman ensina uma sobremesa leve e deliciosa, ideal para servir durante o verão."( Fonte: TV IG) <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=WrCU_6z-sTg:gcatZefyc6g:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=WrCU_6z-sTg:gcatZefyc6g:dnMXMwOfBR0"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=dnMXMwOfBR0" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=WrCU_6z-sTg:gcatZefyc6g:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?i=WrCU_6z-sTg:gcatZefyc6g:F7zBnMyn0Lo" border="0"></img></a> </div>tag:blogger.com,1999:blog-1295699268581355356.post-72467317054376392902009-10-08T09:17:00.001-03:002009-10-08T09:17:59.151-03:002009-10-08T09:17:59.151-03:00Lu Vieirahttp://www.blogger.com/profile/03022512873410602642noreply@blogger.com0"Láercio F. de Macena, chef de cozinha do restaurante La Marie em São Paulo, ensina como cortar o filé para preparar um delicioso estrogonofe". ( Fonte: TV IG) <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=qJFpoRRT6H8:V-BoaZ0Zd84:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=qJFpoRRT6H8:V-BoaZ0Zd84:dnMXMwOfBR0"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=dnMXMwOfBR0" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=qJFpoRRT6H8:V-BoaZ0Zd84:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?i=qJFpoRRT6H8:V-BoaZ0Zd84:F7zBnMyn0Lo" border="0"></img></a> </div>tag:blogger.com,1999:blog-1295699268581355356.post-73566865642684856702009-10-05T09:50:00.001-03:002009-10-05T09:50:12.502-03:002009-10-05T09:50:12.502-03:00Lu Vieirahttp://www.blogger.com/profile/03022512873410602642noreply@blogger.com0 Ingredientes Bolinho de peixe 1,5 kg de filé de carpa 1,5 kg de filé de traíra* 6 cebolas 6 ovos 2 col. (sopa) de azeite 2 col. (sopa) de água com gás 1 pitada de sal 1/2 xíc. (chá) de açúcar Pimenta-do-reino branca a gosto 1 xíc. (chá) de farinha de matzá (ou de rosca) *Compre os peixes inteiros e peça para cortar em filés. Guarde as cabeças e espinhas para fazer <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=zTESABQTP6g:3RXE9twfHAU:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=zTESABQTP6g:3RXE9twfHAU:dnMXMwOfBR0"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=dnMXMwOfBR0" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=zTESABQTP6g:3RXE9twfHAU:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?i=zTESABQTP6g:3RXE9twfHAU:F7zBnMyn0Lo" border="0"></img></a> </div>tag:blogger.com,1999:blog-1295699268581355356.post-43219755074876184302009-10-05T09:43:00.001-03:002009-10-05T09:43:02.786-03:002009-10-05T09:43:02.786-03:00Lu Vieirahttp://www.blogger.com/profile/03022512873410602642noreply@blogger.com0"O Grillwalker, ou "grelha ambulante", é um sistema para preparar linguiça grelhada, muito popular em Berlim." ( Fonte: TV IG) <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=8Clv_Un-12E:JaZOocWilgM:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=8Clv_Un-12E:JaZOocWilgM:dnMXMwOfBR0"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=dnMXMwOfBR0" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=8Clv_Un-12E:JaZOocWilgM:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?i=8Clv_Un-12E:JaZOocWilgM:F7zBnMyn0Lo" border="0"></img></a> </div>tag:blogger.com,1999:blog-1295699268581355356.post-9572192351996283792009-10-04T11:05:00.001-03:002009-10-04T11:05:02.375-03:002009-10-04T11:05:02.375-03:00Lu Vieirahttp://www.blogger.com/profile/03022512873410602642noreply@blogger.com0"Mark Bittaman, colunista de gastronomia do NY Times, ensina a preparar uma deliciosa salada de batata-doce com molho ácido, feijão e coentro." ( Fonte: TV IG) <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=tb31hUF6_QY:_kyG2JaCDLM:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=tb31hUF6_QY:_kyG2JaCDLM:dnMXMwOfBR0"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=dnMXMwOfBR0" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=tb31hUF6_QY:_kyG2JaCDLM:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?i=tb31hUF6_QY:_kyG2JaCDLM:F7zBnMyn0Lo" border="0"></img></a> </div>tag:blogger.com,1999:blog-1295699268581355356.post-33869724797979295582009-10-02T12:22:00.001-03:002009-10-02T12:22:08.352-03:002009-10-02T12:22:08.352-03:00Lu Vieirahttp://www.blogger.com/profile/03022512873410602642noreply@blogger.com0<!-- Início do Código --&gt; Cadastre-se , responda pesquisas, acumule pontos e troque por muitos prêmios. Eu já me cadastrei ... Para se cadastrar também, clique no banner. <!-- Fim do Código --&gt; <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=Ri3nNQAjZN8:L9X7W8-bx_M:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=Ri3nNQAjZN8:L9X7W8-bx_M:dnMXMwOfBR0"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=dnMXMwOfBR0" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=Ri3nNQAjZN8:L9X7W8-bx_M:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?i=Ri3nNQAjZN8:L9X7W8-bx_M:F7zBnMyn0Lo" border="0"></img></a> </div>tag:blogger.com,1999:blog-1295699268581355356.post-470299599165666612009-10-01T13:12:00.001-03:002009-10-01T13:12:47.037-03:002009-10-01T13:12:47.037-03:00Lu Vieirahttp://www.blogger.com/profile/03022512873410602642noreply@blogger.com0 Já sabe, né? É só clicar na imagem ! <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=VzpSPSC-jAE:Wy6u-KDMYvs:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=VzpSPSC-jAE:Wy6u-KDMYvs:dnMXMwOfBR0"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=dnMXMwOfBR0" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=VzpSPSC-jAE:Wy6u-KDMYvs:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?i=VzpSPSC-jAE:Wy6u-KDMYvs:F7zBnMyn0Lo" border="0"></img></a> </div>tag:blogger.com,1999:blog-1295699268581355356.post-82066132183159713142009-10-01T13:03:00.001-03:002009-10-01T13:03:03.133-03:002009-10-01T13:03:03.133-03:00Lu Vieirahttp://www.blogger.com/profile/03022512873410602642noreply@blogger.com0Para pedir o seu clique na imagem ! <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=SJeutA3AJ6s:Y-JNOE8Et98:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=SJeutA3AJ6s:Y-JNOE8Et98:dnMXMwOfBR0"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=dnMXMwOfBR0" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=SJeutA3AJ6s:Y-JNOE8Et98:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?i=SJeutA3AJ6s:Y-JNOE8Et98:F7zBnMyn0Lo" border="0"></img></a> </div>tag:blogger.com,1999:blog-1295699268581355356.post-3984288627074208112009-10-01T12:40:00.001-03:002009-10-01T12:40:15.286-03:002009-10-01T12:40:15.286-03:00Lu Vieirahttp://www.blogger.com/profile/03022512873410602642noreply@blogger.com0Como eu adoro receber brindes ... hahaha. Para quem curte receitas segue mais uma dica de brindes ... Entre no portal Nestlé , faça seu cadastro e passe a receber em sua casa a revista com diversas receitas. Para se cadastrar, clique na imagem . Desculpe a qualidade da imagem .... rsrs. Minha câmera quebrou e tive que tirar as fotos do celular ! <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=uLAHIgJ0big:g4TzHrlh1K8:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=uLAHIgJ0big:g4TzHrlh1K8:dnMXMwOfBR0"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=dnMXMwOfBR0" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=uLAHIgJ0big:g4TzHrlh1K8:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?i=uLAHIgJ0big:g4TzHrlh1K8:F7zBnMyn0Lo" border="0"></img></a> </div>tag:blogger.com,1999:blog-1295699268581355356.post-69089114017081147612009-10-01T10:44:00.001-03:002009-10-01T10:44:04.628-03:002009-10-01T10:44:04.628-03:00Lu Vieirahttp://www.blogger.com/profile/03022512873410602642noreply@blogger.com0 "O tomilho (Thymus vulgaris), família Lamiaceae, é um subarbusto aromático da família das labiadas. Tal subarbusto possui folhas pequenas, lineares ou lanceoladas, e flores róseas ou esbranquiçadas. Ocorre do Oeste da Europa ao Sudeste da Itália e é especialmente cultivado como condimento e pelo óleo essencial, rico em timol, com apreciável poder anti-séptico, muito utilizado contra as <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=qHGkLmSoFe0:l-2YjEwWTj8:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=qHGkLmSoFe0:l-2YjEwWTj8:dnMXMwOfBR0"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=dnMXMwOfBR0" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=qHGkLmSoFe0:l-2YjEwWTj8:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?i=qHGkLmSoFe0:l-2YjEwWTj8:F7zBnMyn0Lo" border="0"></img></a> </div>tag:blogger.com,1999:blog-1295699268581355356.post-43044565589980596762009-10-01T10:34:00.001-03:002009-10-01T10:35:46.752-03:002009-10-01T10:35:46.752-03:00Lu Vieirahttp://www.blogger.com/profile/03022512873410602642noreply@blogger.com0 "Ingredientes Massa 500g de farinha de trigo 100g de açúcar 100g de manteiga ou margarina 1 colher de (café) de sal 3 ovos 40g de fermento em barra 1 copo de água 1 pitada de vanilina ou baunilha líquida Recheio de chocolate 200g de doce de leite 150g de leite condensado 250g de chocolate ao leite derretido 100g de nozes picada 80g de castanha de <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=gy3mPxAcYOU:bIk_fJkKz7o:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=gy3mPxAcYOU:bIk_fJkKz7o:dnMXMwOfBR0"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=dnMXMwOfBR0" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=gy3mPxAcYOU:bIk_fJkKz7o:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?i=gy3mPxAcYOU:bIk_fJkKz7o:F7zBnMyn0Lo" border="0"></img></a> </div>tag:blogger.com,1999:blog-1295699268581355356.post-77117841519996933852009-10-01T09:12:00.001-03:002009-10-01T09:12:38.721-03:002009-10-01T09:12:38.721-03:00Lu Vieirahttp://www.blogger.com/profile/03022512873410602642noreply@blogger.com0"Um verão quente ajudou os produtores franceses a ter uma excelente colheita de uvas champagne. Mas a fartura pode na verdade trazer problemas para esse produto de luxo." ( Fonte: TV IG) <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=5RO6AFtdQlQ:JODPCsLQpo4:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=5RO6AFtdQlQ:JODPCsLQpo4:dnMXMwOfBR0"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=dnMXMwOfBR0" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=5RO6AFtdQlQ:JODPCsLQpo4:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?i=5RO6AFtdQlQ:JODPCsLQpo4:F7zBnMyn0Lo" border="0"></img></a> </div>tag:blogger.com,1999:blog-1295699268581355356.post-50136198704361110932009-10-01T09:11:00.001-03:002009-10-01T09:11:07.043-03:002009-10-01T09:11:07.043-03:00Lu Vieirahttp://www.blogger.com/profile/03022512873410602642noreply@blogger.com0 "Láercio F. de Macena, chef de cozinha do restaurante La Marie em São Paulo, ensina como tirar a baba do quiabo." (Fonte: TV IG) <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=fJvmpftMLrE:nZ6x_VCb_Os:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=fJvmpftMLrE:nZ6x_VCb_Os:dnMXMwOfBR0"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=dnMXMwOfBR0" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=fJvmpftMLrE:nZ6x_VCb_Os:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?i=fJvmpftMLrE:nZ6x_VCb_Os:F7zBnMyn0Lo" border="0"></img></a> </div>tag:blogger.com,1999:blog-1295699268581355356.post-26903203557888997742009-09-25T18:21:00.001-03:002009-09-25T18:21:13.795-03:002009-09-25T18:21:13.795-03:00Lu Vieirahttp://www.blogger.com/profile/03022512873410602642noreply@blogger.com1"Mark Bittman prepara uma salada com o clássico macarrão soba japonês, missô, cenoura, edamame e espinafre". ( Fonte: TV IG) <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=b_3Ywg3Gtkw:L75GFd6lE4o:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=b_3Ywg3Gtkw:L75GFd6lE4o:dnMXMwOfBR0"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=dnMXMwOfBR0" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=b_3Ywg3Gtkw:L75GFd6lE4o:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?i=b_3Ywg3Gtkw:L75GFd6lE4o:F7zBnMyn0Lo" border="0"></img></a> </div>tag:blogger.com,1999:blog-1295699268581355356.post-91354266724800083062009-09-24T11:52:00.001-03:002009-09-24T11:52:32.037-03:002009-09-24T11:52:32.037-03:00Lu Vieirahttp://www.blogger.com/profile/03022512873410602642noreply@blogger.com0"Os sabores da culinária brasileira chamaram a atenção em uma feira gastronômica no sul da Espanha. A "Andaluzia Sabor", em homenagem a essa regiao espanhola, está dedicada especialmente às receitas tanto tradicionais como inovadoras de sua cozinha. No entanto, uma das sensações do evento foi a presença brasileira, que buscou harmonia com a cozinha espanhola através da cor e do sabor." ( Fonte:<div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=1len6BsM1bg:vPL9WQs6s1M:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=1len6BsM1bg:vPL9WQs6s1M:dnMXMwOfBR0"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=dnMXMwOfBR0" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=1len6BsM1bg:vPL9WQs6s1M:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?i=1len6BsM1bg:vPL9WQs6s1M:F7zBnMyn0Lo" border="0"></img></a> </div>tag:blogger.com,1999:blog-1295699268581355356.post-380980581749041812009-09-23T08:26:00.001-03:002009-09-23T08:26:38.341-03:002009-09-23T08:26:38.341-03:00Lu Vieirahttp://www.blogger.com/profile/03022512873410602642noreply@blogger.com0 Ingredientes Massa 370g de farinha de trigo 30g de cacau em pó 200g de manteiga gelada 100g de açúcar 1 ovo médio batido 2g de sal Creme de chocolate ao leite 200g de chocolate ao leite em barra 160g de creme de leite fresco Creme de chocolate amargo 200g de chocolate amargo em barra 200g de creme de leite fresco Modo de preparo Massa Misture a farinha, o <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=ryJ8VW0PpOw:Rgp3uauVai0:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=ryJ8VW0PpOw:Rgp3uauVai0:dnMXMwOfBR0"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=dnMXMwOfBR0" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=ryJ8VW0PpOw:Rgp3uauVai0:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?i=ryJ8VW0PpOw:Rgp3uauVai0:F7zBnMyn0Lo" border="0"></img></a> </div>tag:blogger.com,1999:blog-1295699268581355356.post-89293849374370035402009-09-23T08:20:00.001-03:002009-09-23T08:20:12.139-03:002009-09-23T08:20:12.139-03:00Lu Vieirahttp://www.blogger.com/profile/03022512873410602642noreply@blogger.com0"Alimentos que fazem bem à saúde e ajudam a prevenir doenças. Apesar dos benefícios comprovados, os produtos integrais ainda são pouco consumidos no Brasil." ( Fonte: TV IG) <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=iRLI27vkl8A:5_OAoxr8Ggo:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=iRLI27vkl8A:5_OAoxr8Ggo:dnMXMwOfBR0"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=dnMXMwOfBR0" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=iRLI27vkl8A:5_OAoxr8Ggo:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?i=iRLI27vkl8A:5_OAoxr8Ggo:F7zBnMyn0Lo" border="0"></img></a> </div>tag:blogger.com,1999:blog-1295699268581355356.post-89923888072658741962009-09-23T08:17:00.001-03:002009-09-23T08:18:30.147-03:002009-09-23T08:18:30.147-03:00Lu Vieirahttp://www.blogger.com/profile/03022512873410602642noreply@blogger.com0"Uma pesquisa da Universidade de Brasília revela: o óleo de cozinha só pode ser reutilizado, no máximo, seis vezes. Mas não é difícil encontrar locais onde o produto é reutilizado até 20 vezes." ( Fonte: TV IG) <div class="feedflare"> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=xAsse3wWDGA:dBDdn9UL_Ec:yIl2AUoC8zA"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=yIl2AUoC8zA" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=xAsse3wWDGA:dBDdn9UL_Ec:dnMXMwOfBR0"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?d=dnMXMwOfBR0" border="0"></img></a> <a href="http://feeds.feedburner.com/~ff/cozinhandocomamamae?a=xAsse3wWDGA:dBDdn9UL_Ec:F7zBnMyn0Lo"><img src="http://feeds.feedburner.com/~ff/cozinhandocomamamae?i=xAsse3wWDGA:dBDdn9UL_Ec:F7zBnMyn0Lo" border="0"></img></a> </div>