Do blog www.savorhomeblog.com e do site www.foodnetwork.com -

Ingredients

• 1 pound dried spaghetti
• 1/2 cup extra-virgin olive oil
• 2 shallots, thinly sliced
• 5 to 7 cloves garlic, finely chopped
• 2 1/2 pounds Manila clams, scrubbed clean
• 1/2 cup fresh parsley, chopped
• 1/2 cup dry white wine
• 2 tablespoons unsalted butter, diced into small cubes
• Sea salt and freshly ground black pepper
• 1 lemon, zested, for garnish

Directions

In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.

Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened.

Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.

Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.

Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.

Do site www.foodnetwork.com e do blog www.savorhomeblog.com - Fusilli With Spinach & Tomatoes

Ingredients

• 1 pound fusilli pasta
• 1/4 cup olive oil
• 1 garlic clove, minced
• 1 (9-ounce) bag fresh spinach, roughly chopped
• 8 ounces (1/2 pint) cherry tomatoes, halved
• 1 cup (about 3 1/2-ounces) grated Asiago
• 1/2 cup grated Parmesan
• 1 teaspoon salt
• 3/4 teaspoon freshly ground black pepper

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.

Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.

Transfer the pasta to a serving plate and serve.

Do blog valsocal.blogspot.pt - Italian Sub Salad

   2 heads of romaine - rinsed and chopped
          Half of a red onion
          4 ounces provolone cheese, cut into strips
          2 to 3 ounces prosciutto, cut into strips
          2 to 3 ounces genoa salami, cut into strips
          2 to 3 ounces capocollo, cut into strips
          1/2 cup giardiniera peppers
          1/4 cup jarred roasted red peppers, chopped
          1/2 cups marinated olives - optional
          DRESSING
          3 tablespoons olive oil
          1 lemon, juiced
          1to 2 tablespoons red wine vinegar
          salt and pepper
          1 tablespoon Italian Herbs.
       
          Mix all ingredients in a large mixing bowl. Mix the dressing in another bowl and
          add at the end. You can add more or less depending on taste.

          Note. I cut half a loaf of Italian bread and on the stove top in a pan with olive
          oil...I toast it until light brown and add to salad.

Do blog valsocal.blogspot.pt - Mozzarella, Tomato and Avocado Salad

       1 container cherry tomatoes, cut in half
       1 carton fresh mozzarella cheese pearls, drained
       1 avocado, peeled and diced
       1/3 cup basil, julienned
       2 tablespoons fresh parsley
       1/4 cup lemon juice
       1/4 cup olive oil
       salt and pepper
       baguette-optional

        1) In a large bowl, combine the tomatoes, mozzarella, basil and parsley, Set aside.
        2) In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato
        mixture. Toss to coat. Cover and refrigerate for 1 hour before serving.
        3) Just before serving the salad, stir in the chopped avocados. Serve salad with
        slotted spoon and toasty bread.

Espetadas

Gelados de sangria

Crab, Mango, and Avocado Salad with Citrus Dressing

Ingredients
3 tablespoons orange juice
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon grated orange peel
3 tablespoons olive oil
1/2 red onion, sliced paper-thin

1 pound fresh lump crabmeat, picked over, separated into chunks
1 large (15- to 16-ounce) mango, peeled, pitted, sliced
1 large avocado, halved, pitted, peeled, sliced
12 large Boston lettuce leaves

Preparation
Combine first 4 ingredients in small bowl; whisk in oil. Season dressing with salt and pepper. Mix in onion; let marinate 15 minutes.
Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.

Petit salade: duas alfaces, tomate, queijo feta, azeitonas, vinagrete e oregãos

Do blog Tapas na lingua

Panquecas Americanas de banana e tangerina do blog minhamarmita.blogspot.com

Ingredientes:

3 ovos

115 gr de farinha

raspa de 1 tangerina

sumo de 3 tangerinas

1 banana grande madura

140ml de leite

1 pitada de sal

1 colher de chá de fermento

1 colher de chá de mel

Separar as claras das gemas, juntar às gemas a farinha, o fermento (peneirados) e o leite pouco a pouco, no final o sumo de 1 tangerina e as raspas da mesma. Bater as claras em castelo com o sal até formar picos suaves e envolver tudo muito bem.

Numa frigideira com um pouco de manteiga ir colocando a massa com ajuda de uma colher de servir a sopa e por fim em cada uma das panquecas colocar aproximadamente 3 fatias de banana, quando a massa começar a borbulhar virar para a parte que ainda não está cozida (a das bananas) e deixar até ficarem bem douradas. Repetir o processo até acabar a massa.

Coulant de chocolate do site food-and-cook.blogs.elle.es

Coulant de choocolate

225 gr. de chocolate

115 gr. de mantequilla

115 gr. de azúcar

70 gr. de harina

3 huevos

1/2 cdta de vainilla líquida

1/2 cdta. de sal

frambuesas (opcional)

Calentamos al baño maría el chocolate y la mantequilla hasta que ambos estén derretidos y la mezcla tenga una textura lisa y uniforme. Reservamos.

Mientras en otro bol ponemos los huevos y los batimos ligeramente, añadimos el azúcar y lo batimos hasta conseguir que la mezcla quede espumosa, pálida y con una textura parecida a la mousse. Es importante alcanzar esta textura, ya que esto hará que nuestra masa sea esponjosa.

Seguidamente añadimos el chocolate, la vainilla y la sal, y mezclamos hasta que nos quede una masa uniforme. Por último incorporamos la harina tamizada y lo movemos hasta conseguir que masa nos quede homogénea.

Engrasamos nuestros moldes con un poco de mantequilla y vertimos sobre ellos la masa. Si optáis por introducir alguna fruta (rellene la mitad de ellos con frambuesa), poned un poco de masa, luego las frambuesas en el centro y cubrir con el resto. No tenéis que llegar al borde los moldes, ya que luego la masa sube un poco, dejadlo a 1 o 1′5 cm. más o menos.

Lo introducimos en el horno, precalentado a 210º y lo dejamos hornear durante unos 8 minutos, sobre una bandeja (mejor que la rejilla), ya que esto hará que la base se cueza mucho mejor y si optáis por desmoldarlo os sea mucho más fácil.

Notas: Ya sabéis que el tema de los hornos es muy variable, por lo que os recomiendo que hagáis una prueba con uno de ellos, por si tenéis que adaptar los minutos o quizás la temperatura. Normalmente la cocción de este tipo de postre va de 6-12 minutos aproximadamente y la temperatura suele rondar desde los 210º hasta los 240º.

Pequeno almoço nutritivo - Do blog asnovenomeublogue.blogspot.com

- iogurte natural com um fio de mel
- 4 morangos
- mirtilos qb [ 10], como na imagem
- 1 ameixa
- 1 punhado [ 10] de amêndoas com pele

Waldorf Salad do site simplyrecipes.com

Prep time: 10 minutes

Ingredients

• 1/2 cup chopped, slightly toasted walnuts
• 1/2 cup celery, thinly sliced
• 1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins)
• 1 sweet apple, cored and chopped
• 3 Tbsp mayonnaise
• 1 Tbsp fresh lemon juice
• Salt
• Pepper
• Lettuce

Method

In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.
Yield: Serves 2.

Beetroot and Feta Salad do site jameswoodward.wordpress.com

Ingredients

• 6 small Beetroot, raw, unpeeled
• 6 tbsp Olive Oil, 3 tbsp for the dressing
• 1 pinch Salt
• 1 pinch Black Pepper, freshly ground
• 1 Red Onion, very finely sliced
• 50g Rocket
• 100g Feta Cheese, cubed
• 1 handful Mint Leaves, torn, to garnish
• 1 tbsp Balsamic Vinegar, (for dressing)
• 1 tbsp Dijon Mustard, (for dressing)
• 1 tsp Honey, clear (for dressing)

Prepare Ahead

You can cook the beetroot and make the dressing up to 3 days in advance. Cover and refrigerate until needed.

Instructions

1. Preheat the oven to 200°C (400°F/Gas 6). Place the beetroot in a roasting tin. Pour a little water around them, drizzle with olive oil, and season with salt and pepper, then cover tightly with foil and roast for 1–11/4 hours, or until tender.
2. Remove the beetroot from the oven and allow to cool. Peel and cut into large cubes.

3. Whisk together the dressing ingredients. Put the beetroot and onion in a bowl and toss them in the dressing, then scatter the rocket over them. Top with feta cubes, garnish with mint, and serve.

Rosemary & Walnut Flour Crepes with Wilted Greens, Apples & Squash

Last night we lit our first fire. The warm embers released their zealous billows of heat, flushing my cheeks while the boughs of holly shivered outside the window. When the last log was stripped bare I gazed into its glowing cinders thankful for one of winter's most comforting charms.
I had hoped to cast on another log tonight, but the day was rather balmy and fickle, little deserving of a roaring fire. But my hope is in the days to come. Cooler temperatures will arrive from the west as will my loving in-laws, whom I terribly miss. So perhaps in a day or two I shall enjoy my fire once more, family by my side, our cheeks aglow with gaiety and our hearts pulsing with thanksgiving.

As I prepare for the reunions and festivities of the week I continue to experiment with tasteful, grain free dishes to accompany the venison and smoked turkey that will grace our Thanksgiving table. A simple crepe made with walnut flour enfolds a savory mix of wilted kale sautéed with garlic and onion, balsamic glazed honeycrisp apples and butternut squash. Rolled up and trimmed with sweet pomegranate. A jovial dish in every way.
So while we fawn over the beloved rituals of the holiday let us remember that it is with grateful and selfless hearts we approach our Thanksgiving table. May each dish be made with love and our conversations be sweet and life-giving. And may those vehement flames of the roaring fire comfort and warm your soul.
I wish you and your family a most blessed Thanksgiving!
Rosemary & Walnut Flour Crepes  (Makes 5 crepes)

• 1/2 cup walnuts
• 1/4 tsp salt
• 1 TBSP fresh rosemary, chopped
• 5 eggs
• ghee/butter for greasing the pan

Pour walnuts into a blender and blend until finely ground (do not overdue it or you will get walnut butter!) Add the remaining ingredients to the walnut flour and blend until smooth.
Grease a 10 inch non-stick pan. Heat pan on high then reduce to medium. Add 1/3 cup of batter to the pan and swirl pan to coat entire surface with batter. Cook for about 1 minute or so and then flip using a spatula. Cook the other side for about 1 minute. Remove from pan.
*Before you add the batter make sure the pan is hot, you want to hear a sizzle sound as soon as the batter hits the pan. Otherwise your crepes will fall apart.
Repeat the process with remaining batter.
Wilted Greens, Apples and Squash

• 6 cups of baby kale or spinach
• 2 cloves of garlic, minced
• 1 yellow onion, chopped
• 2 cups butternut squash, chopped into small bite size pieces (I bought mine pre-chopped at Whole Foods)
• 1 large honeycrisp apple, chopped
• 1/2 cup balsamic vinegar
• 1 TBSP ghee or butter

In a large sauté pan add ghee and heat over medium heat. Add chopped onion and sauté until translucent. Add greens and sauté until wilted. Add garlic and cook for 1 minute. Remove from pan and set aside in a bowl.
In the same pan add the butternut squash, apple and 1/4 cup balsamic vinegar. Sauté for 15 minutes. Add the other 1/4 cup of balsamic and sauté for another 15 minutes or until the butternut squash is thoroughly cooked.
Turn off heat. Add the greens and onion mixture back to the pan and mix.
To assemble, lay a crepe flat and spoon the filling in the center, fold the edges and enjoy!

O Retiro do Raposo - Bucelas

R. Vaco Gama 32

Bucelas
GPS: Latitude: 38º 53' 59.28'' Longitude: 9º 6' 58.02''

Tel.: 21 969 41 09

Encerra à Quarta-feira

A provar:

Marmelo com doce de ovos

Trinca Espinhas, Praia de São Torpes, Sines

Praia de S. Torpes
Sines

GPS: 37°55'30.89"N / 8°48'23.21"W
Tel.: 269 636 379
Encerra à Quinta-feira

A provar:

Arroz de Tamboril