tag:blogger.com,1999:blog-50353238098180511972024-03-13T19:49:53.064-07:00Recipes & Co.Raquel C. Maciashttp://www.blogger.com/profile/16661629715855250794noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5035323809818051197.post-78809771478337436332014-02-14T07:27:00.000-08:002014-02-14T07:27:30.642-08:00Valentine's Day Menu<div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: #741b47;">PT</span></b>: Em dia de São Valentim porque não escapar aos restaurantes super lotados e cheios de casais, mesas quase coladas umas às outras em que praticamente conseguimos ouvir as conversas uns dos outros e ficar por casa? Um jantar a dois, em ambiente romântico e cheio de requinte, tudo caseiro, é a nossa proposta para este dia.</div>
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<b><span style="color: #741b47;">EN</span></b>: In Valentine's Day why not escape crowded restaurants, filled with couples, in side by side tables, almost hearing each others conversations and just stay home? A refined dinner for two, in a romantic ambiance, all homemade, is our proposition for this day.</div>
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<b><span style="color: #741b47;">PT</span></b>: Prepare a mesa - Esta é uma tarefa que pode adiantar e deste modo terá menos uma coisa com que se preocupar na hora de servir o jantar. Eu gosto de dedicar algum tempo a esta tarefa, gosto de mesas bonitas e refinadas, tendo sempre em mente as regras de etiqueta e protocolo, mesmo que seja para um jantar a dois ou para receber amigos.<br />
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<b><span style="color: #741b47;">EN</span></b>: Set the table - It's something that you can stay ahead of and that way you'll have one less thing to worry by the time you wish to serve dinner. I personally enjoy spending some time performing this task, I like beautiful, refined tables, always baring in mind the etiquette and protocol rules, even when preparing dinner for two or for a few friends.<br />
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<b><span style="color: #741b47;">PT</span></b>: Tenho que dizer que, apesar de não ser a minha flor favorita, pétalas de rosas vermelhas são sempre um toque infalível quando preparamos uma mesa romântica.<br />
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<b><span style="color: #741b47;">EN</span></b>: I must add that, even though it's not my favorite flower, red rose petals are always an unerring torch when setting a romantic table.<br />
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<b><span style="color: #741b47;">PT</span></b>: <b>Entrada: Abacate recheado</b></div>
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<b>Ingredientes</b>: 1 embalagem de Krissia ralado (ou, se não encontrar, miolo de lagosta), 1 abacate, limão, pimenta branca, iogurte grego, 1 punhado de avelãs</div>
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<b>Preparação</b>: partir o abacate ao meio, deitar o caroço fora e retirar o miolo para uma taça. Na taça juntar o ralado de Krissia, umas gotas de limão, uma pitada de pimenta branca e um pouco de iogurte grego para ligar. Misture bem e recheie as duas metades do abacate com este preparado. Num prato de sobremesa deite uma colher de iogurte grego e espalhe ligeiramente, coloque a metade do abacate, decore com uma rodela de tomate e salada e polvilhe tudo com avelã moída grosseiramente.</div>
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<b><span style="color: #741b47;">EN</span></b>: <b>Starters: Stuffed avocado</b></div>
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<b>Ingredientes</b>: 1 package of shredded Krissia (or lobster kernels), 1 avocado, lemon, white pepper, Greek yogurt, 1 handful of hazelnuts</div>
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<b>Preparation</b>: cut the avocado in half, toss the core and remove the kernels into a bowl. In this same bowl, trough in the shredded Krissia (or lobster kernels), some lemon drops, a pinch of white pepper and a bit of Greek yogurt to bind. Mix it all well and stuff the avocado halves with it. In a desert dish lay a spoon of Greek yogurt across the dish, put the avocado half on top, garnish with a tomato slice and salad and sprinkle it all with coarsely ground hazelnuts. </div>
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<b><span style="color: #741b47;">PT</span></b>: <b>Prato Principal: Fondue de carne de vitela e queijo, acompanhado de batatas assadas e salada</b></div>
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<b>Ingredientes</b>: 4 bifes de vitela, 1kg de batata para assar, 1 embalagem de queijo para fondue, salada a gosto, sal grosso, flor de sal, alecrim, azeite q.b.</div>
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<b>Preparação</b>: Esta é uma receita muito fácil de executar e cuja preparação lhe ocupará pouquíssimo tempo. </div>
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Lave bem as batatas, corte ao meio e disponha-as numa travessa de inox com a casca para baixo. Tempere-as com um pouco de sal grosso, alecrim e um fio de azeite e leve ao forno, a 250º, até que fiquem douradas. Quando estiverem douradas, retire-as do forno, vire-as e volte a colocar no forno até que a casca esteja também dourada.</div>
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Compre carne de qualidade. Com uma tesoura de cozinha recorte os bifes em formato de corações (guarde os pedaços que sobrarem pois poderá aproveita-los para fazer um strogonoff) e tempere-os com uma pitada de flor de sal (pode usar sal grosso, se não tiver). Reserve.</div>
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Entretanto prepare uma salada a gosto, com verduras de cores variadas. Lembre-se de escolher sempre produtos frescos e de qualidade pois farão toda a diferença na apresentação.</div>
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Prepare a taça do fondue e despeje a mistura de queijo para fondue. Aqueça-o em banho-maria até que esteja bem quente. </div>
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Entretanto passe os bifes num grelhador de fogão. Uma passagem rápida de cada um dos lados será suficiente para retirar o sangue, deixando a carne cozinhada por fora e levemente rosada por dentro - a carne de vaca ou vitela não deve ser muito passada para que se mantenha tenra.</div>
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Para fazer fondue de queijo, uso sempre o recipiente do fondue de chocolate. A temperatura da vela é suficiente para manter o queijo quente.</div>
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Está pronto para servir!</div>
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<b><span style="color: #741b47;">EN</span></b>: <b>Main Corse: Veal and cheese fondue with roast potatoes and salad sides </b></div>
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<b>Ingredients</b>: 4 veal steaks, 1kg of roast potatoes, 1 pack of fondue cheese, salad to taste, salt, sea salt, rosemary, olive oil q.s.</div>
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<b>Preparation</b>: This really a very easy recipe that you can prepare in no time.</div>
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Wash the potatoes carefully, slice them in halves and lay them, peel down, in a stainless steel platter. Season them with a pinch of salt, rosemary, a bit of olive oil and put them in the oven at 250º until they're golden. When this happens, take them off, turn them down e put them back in until the peel is also golden.</div>
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Buy quality meet. With a kitchen scissors cut the beef into heart shapes (save the leftovers for you might use them to make a stroganoff recipe later) and season with a pinch of sea salt (if you don't have it, use regular salt). Set aside.</div>
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Meanwhile, prepare a salad to taste, with fresh, assorted vegetables. Remember that choosing fresh, quality products, will improve the overall presentation a taste of your dishes. </div>
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Prepare the fondue ball and poor in the fondue-mix cheese. Heat it in a double boiler until it's really hot.</div>
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Meanwhile, pass the steaks on a stove grill. A quick passage in each side should be enough to drain out all the blood, leaving the meet cooked on the outside and slightly pink on the inside - in order to stay tender, veal should not be overcooked.</div>
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To make the cheese fondue, I always use the chocolate fondue container. The candle temperature is enough to keep the cheese nice and warm.</div>
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It's ready to serve!</div>
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<b><span style="color: #741b47;">PT</span></b>: Sobremesa: Cupcakes com morangos envoltos em chocolate</div>
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<b><span style="color: #741b47;">EN</span></b>: Desert: Cupcakes and chocolate covered strawberries </div>
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<b><span style="color: #741b47;">PT: </span>Para os cupcakes...</b></div>
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<b>Ingredientes</b>: 1 iogurte natural, 2 copos de farinha para bolos, 1 cp e meio de açúcar, 3 ovos, meio copo de óleo de girassol, 1 colher de fermento </div>
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<b>Preparação</b>: use o copo do iogurte para medir as quantidades. Junte todos os ingredientes sólidos numa taça e misture bem. Junte os restantes ingredientes e misture energicamente até a massa não ter grumos e começar a fazer bolhas de ar.</div>
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Unte as formas de cupcake com manteiga e farinha, deite o preparado e leve ao forno.</div>
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O toping escolhido neste caso foi de chocolate negro e de chantilly com morango mas pode escolher outros sabores que sejam do seu agrado.</div>
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<b><span style="color: #741b47;">EN: </span></b><b>For the cupcakes ... </b></div>
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<b>Ingredients</b>: 1 plain yogurt, 2 cups cake flour, 1 cp and a half of sugar, 3 eggs, half a cup of sunflower oil, 1 teaspoon baking powder </div>
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<b>Preparation</b>: Use the yogurt cup to measure your ingredients. Combine all solid ingredients in a bowl and mix them well. Add the remaining ingredients and stir vigorously until the dough does not have lumps and start making air bubbles. </div>
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Grease forms of cupcake with butter and flour, pour the batter and bake.</div>
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The toping chosen in this case was black chocolate and whipped cream with strawberries but you can choose other flavors suitable to your taste.</div>
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<span style="color: #741b47;"><b>PT: </b></span><b>Os morangos:</b> Espete cada morango num pau de espetada em madeira e passe-os em chocolate derretido. Espere que seque e disponha-os no prato para servir com os cupcakes.</div>
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<b style="color: #741b47;">EN: </b><b>The strawberries:</b> Poke each strawberry into a wood skewered and pass them in melted chocolate. Wait until dry and arrange them on serving plate with the cupcakes.</div>
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<span style="color: #741b47; font-size: large;"><i>Bon Apetit!</i></span></div>
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<span style="font-size: xx-small;"><span style="font-family: inherit;">Raquel C. Macias, Styling & Lifestyle</span></span></div>
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<span style="font-size: xx-small;"><span style="font-family: inherit;">#food #recipes #valentinesday #valentinesdaymenu #tips #lifestyle #receitas #dicas #fondue #rcmstyling</span></span></div>
Raquel C. Maciashttp://www.blogger.com/profile/16661629715855250794noreply@blogger.com0tag:blogger.com,1999:blog-5035323809818051197.post-44179963597487277922014-01-21T02:40:00.001-08:002014-01-21T03:14:22.256-08:00American Apple Pie | Tarte de Maçã à Americana<br />
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<span style="font-family: inherit;"><span style="line-height: 20px;"><b>Receita (Recipe </b><span style="font-size: x-small;">- scroll down for english</span><b>)</b></span></span></div>
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<b style="font-family: inherit; line-height: 20px;">Massa</b></div>
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<span style="background-color: white; font-family: inherit; line-height: 20px;">400g de farinha</span></div>
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<span style="background-color: white; font-family: inherit; line-height: 20px;"><span style="font-family: inherit;">200g de manteiga</span><span style="font-family: inherit;"> </span></span></div>
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<span style="background-color: white; font-family: inherit; line-height: 20px;"><span style="font-family: inherit;">5 colheres de sopa de água gelada</span></span></div>
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<span style="background-color: white; font-family: inherit; line-height: 20px;"><span style="font-family: inherit;">50g de açúcar</span></span></div>
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<span style="background-color: white; font-family: inherit; line-height: 20px;"><span style="font-family: inherit;">1 pitada de sal</span></span></div>
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<span style="background-color: white; font-family: inherit; line-height: 20px;"><span style="font-family: inherit;">2 ovos</span></span><br />
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<span style="background-color: white; font-family: inherit; line-height: 20px;"><b style="font-family: inherit;">Recheio</b></span></div>
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<span style="background-color: white; font-family: inherit; line-height: 20px;"><span style="font-family: inherit;">6 maçãs</span></span></div>
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<span style="background-color: white; font-family: inherit; line-height: 20px;"><span style="font-family: inherit;">150g de açúcar</span></span></div>
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<span style="background-color: white; font-family: inherit; line-height: 20px;"><span style="font-family: inherit;">4 colheres de sopa de farinha de trigo</span></span></div>
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<span style="background-color: white; font-family: inherit; line-height: 20px;"><span style="font-family: inherit;">raspas e sumo de 1/2 limão</span></span></div>
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</span><span style="background-color: white; font-family: inherit; line-height: 20px;"><div style="text-align: justify;">
<span style="font-family: inherit;">2 colheres de chá de canela em pó</span><span style="font-family: inherit;"> </span></div>
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<span style="font-family: inherit;">1 gema para pincelar</span><br />
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<strong style="background-color: white; font-family: inherit; line-height: 20px;"><strong style="font-family: inherit;">Preparação:</strong></strong></div>
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<span style="background-color: white; font-family: inherit; line-height: 20px;"><span style="font-family: inherit;">Misture a farinha, o açúcar e o sal e adicione a manteiga pratida em pedacinhos e a água fria. Misture com as mãos até obter uma massa esfarelada. Junte os ovos batidos e misture bem até obter uma massa homogénea. Se achar mais simples pode misturar a massa no robot de cozinha ou com a ajuda de uma batedeira. A massa deverá ser um pouco mole. Embrulhe-a em película aderente e coloque no frigorífico durante, pelo menos, 30 minutos.</span></span></div>
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<span style="background-color: white; font-family: inherit; line-height: 20px;"><span style="font-family: inherit;">Para o recheio descasque as maças e retire-lhes o centro. Corte-as em fatias finas e misture a canela, o açúcar, a farinha de trigo (que serve para absorver o líquido libertado pelas maçãs ao cozerem), as raspas e sumo de limão. Envolva tudo bem e reserve.</span></span></div>
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<span style="background-color: white; font-family: inherit; line-height: 20px;"><span style="font-family: inherit;">Retire a massa do frigorífico e divida-a em dois. Estique cada um dos pedaços formando 2 discos, sendo um deles ligeiramente maior para formar a parte debaixo da tarte.</span></span></div>
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</span><span style="background-color: white; font-family: inherit; line-height: 20px;"><div style="text-align: justify;">
<span style="font-family: inherit;">Utilize uma forma para tarte com cerca de 25cm de diametro. Unte-a com um pouco de manteiga e forre-a com o disco de massa maior. Sobre a massa coloque o recheio de maçã e cubra com o outro disco de massa unindo bem as duas partes, apertando com os dedos. Pincele a superfície com a gema batida e leve a assar no forno (180ºC) previamente aquecido, durante cerca de 40 minutos.</span></div>
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<span style="font-family: inherit;">Sirva morna ou fria, simples ou com gelado de nata.</span></div>
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<span style="background-color: white; line-height: 20px;"><span style="font-family: inherit;">Bom Apetite!</span></span></div>
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<span style="background-color: white; line-height: 20px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj38fBvvheyziHfmEys6hnPoj5jkDVanA0Sxq_gZsAjyzH_DB7nvVXi0tHit6xDeJMVkDDVZT-ajRf7jh59Q3CHm1heeAWPSuKDdFxqkD-sDx6ufCUtSS1Zna2KN1Crsz52piydFBSdXGXy/s1600/IMG_4991.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj38fBvvheyziHfmEys6hnPoj5jkDVanA0Sxq_gZsAjyzH_DB7nvVXi0tHit6xDeJMVkDDVZT-ajRf7jh59Q3CHm1heeAWPSuKDdFxqkD-sDx6ufCUtSS1Zna2KN1Crsz52piydFBSdXGXy/s1600/IMG_4991.jpg" height="480" width="640" /></a></span></div>
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<span style="background-color: white; line-height: 20px;"><span style="font-family: inherit;">Dica: Para ser mais fácil colocar os discos de massa na forma, enrole-os à volta do rolo da massa e desenrole por cima da forma.</span></span></div>
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<b>Recipe</b></div>
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<b><span lang="EN-US"><span style="font-family: inherit;">Dough<o:p></o:p></span></span></b></div>
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<span lang="EN-US"><span style="font-family: inherit;">400g of flour <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">200g of butter <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">5 tablespoons of ice water <o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><span style="font-family: inherit;">50g of sugar <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">1 pinch of salt <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">2 eggs<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span lang="EN-US"><span style="font-family: inherit;">Filling <o:p></o:p></span></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><span style="font-family: inherit;">6 apples <o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><span style="font-family: inherit;">150g of sugar <o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><span style="font-family: inherit;">4 tablespoons all-purpose flour <o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><span style="font-family: inherit;">zest and juice of 1/2 lemon <o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><span style="font-family: inherit;">2 teaspoons of cinnamon powder <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">1 egg yolk for brushing</span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span lang="EN-US"><span style="font-family: inherit;">Preparation:<o:p></o:p></span></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><span style="font-family: inherit;">Mix the flour, sugar and salt and add the butter in
small pieces and the cold water. Mix it with your hands until you got a crumbly
dough. Add the beaten eggs and mix it well until it’s homogeneous. If you find it
simpler you can use a food processor or an electric mixer. The dough should be
slightly soft. Wrap it in cling film and place in the refrigerator for at least
30 minutes. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><span style="font-family: inherit;">For the filling peel the apples and scoop out the
center. Then cut them into thin slices and trough in the cinnamon, the sugar,
the wheat flour (which serves to absorb the liquid released by the apples when
baking), the zest and lemon juice. Wrap it well and set aside.<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">Remove the dough from the refrigerator and divide it
in two. Stretch each piece forming two disks, one being slightly larger to form
the bottom of the pie.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><span style="font-family: inherit;">Use a pie tin with about 25 cm in diameter. Grease it
with a little butter and flower and line it with the biggest disk. Put the apple
filling over the dough and cover with the other piece of dough, pressing the
edges of the two disks until well together. Brush the surface with the beat egg
yolk and light roasting in the preheated oven (180 ° C) for about 40 minutes.<o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><span style="font-family: inherit;">Serve warm or cold, plain or with cream ice cream.<o:p></o:p></span></span></div>
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<br /></div>
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<!--StartFragment-->
<span lang="EN-US"><span style="font-family: inherit;">Bon
Appetite!</span></span><!--EndFragment-->
</div>
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<span lang="EN-US"><span style="font-family: inherit;"><br /></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;"><br /></span></span></div>
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<span lang="EN-US">Tip: To make it easier to put the dough in the tin, wrap the disks around the rolling pin and unroll over the tin.</span></div>
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<span style="font-size: x-small;">Raquel C. Macias, Styling & Lifestyle</span></div>
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<span style="font-size: x-small;">#food #recipes #applepie #americanapplepie #tips #lifestyle #tardedemaçã #receitas #dicas</span></div>
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</span>Raquel C. Maciashttp://www.blogger.com/profile/16661629715855250794noreply@blogger.com0