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