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Leve ao lume e deixe cozer 20 minutos após levantar fervura.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E2.\u003C\/span\u003E Espalhe no fundo de um tabuleiro de ir ao forno a cebola, os alhos, o pimento e as folhas de louro.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E3.\u003C\/span\u003E Por cima coloque os lombos de bacalhau.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E4. \u003C\/span\u003ERegue tudo com o azeite.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E5. \u003C\/span\u003EColoque as batatas ao redor do bacalhau e tempere-as com um pouco de sal.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E6. \u003C\/span\u003ELeve ao forno pré-aquecido nos 200ºC e deixe assar durante 45 minutos. A meio do tempo vire os lombos e regue-os com o molho.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E7. \u003C\/span\u003EDepois de assado está pronto a servir. Acompanhe o bacalhau com as batatas e couve coração cozida.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-67v-FQgdnRM\/Uh6a3breKxI\/AAAAAAAABWk\/2Smd8BjwULA\/s1600\/IMG_1431%5B1%5D.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-67v-FQgdnRM\/Uh6a3breKxI\/AAAAAAAABWk\/2Smd8BjwULA\/s640\/IMG_1431%5B1%5D.JPG\" height=\"480\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-nUv1WbFp65w\/Uh6a6_T9FeI\/AAAAAAAABWs\/aatL3XbawaI\/s1600\/IMG_1432%5B1%5D.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-nUv1WbFp65w\/Uh6a6_T9FeI\/AAAAAAAABWs\/aatL3XbawaI\/s640\/IMG_1432%5B1%5D.JPG\" height=\"480\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-siIE3mf504A\/Uh6bByqkcBI\/AAAAAAAABW8\/4I18KfJwOUk\/s1600\/IMG_1434%5B1%5D.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-siIE3mf504A\/Uh6bByqkcBI\/AAAAAAAABW8\/4I18KfJwOUk\/s640\/IMG_1434%5B1%5D.JPG\" height=\"480\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-tijNjLB26Nw\/Uh6bEDsn0lI\/AAAAAAAABXE\/ldEB53q-HI8\/s1600\/IMG_1433%5B1%5D.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-tijNjLB26Nw\/Uh6bEDsn0lI\/AAAAAAAABXE\/ldEB53q-HI8\/s640\/IMG_1433%5B1%5D.JPG\" height=\"480\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/cozinharomatica.blogspot.com\/feeds\/2110612004190001158\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/cozinharomatica.blogspot.com\/2013\/08\/bacalhau-assado-no-forno.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/4191989260871276810\/posts\/default\/2110612004190001158"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/4191989260871276810\/posts\/default\/2110612004190001158"},{"rel":"alternate","type":"text/html","href":"http:\/\/cozinharomatica.blogspot.com\/2013\/08\/bacalhau-assado-no-forno.html","title":"Bacalhau Assado no Forno"}],"author":[{"name":{"$t":"Carlos Bessa"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/13538972728759282676"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/-rXMecvvAmc4\/Uh6RWPOz1tI\/AAAAAAAABWU\/02QlAPLE0Fk\/s72-c\/IMG_1429%5B2%5D.JPG","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-4191989260871276810.post-7839291038477564225"},"published":{"$t":"2013-08-22T23:38:00.001+01:00"},"updated":{"$t":"2014-08-06T18:33:04.078+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Prato Principal - Peixe - Bacalhau"}],"title":{"type":"text","$t":"Mil-folhas de Bacalhau"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-kncVfemtqiI\/UhaH4RvbiSI\/AAAAAAAABNY\/QD4z4JR8uTc\/s1600\/IMG_1277%5B1%5D.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-kncVfemtqiI\/UhaH4RvbiSI\/AAAAAAAABNY\/QD4z4JR8uTc\/s640\/IMG_1277%5B1%5D.JPG\" height=\"640\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: #b45f06;\"\u003EIngredientes:\u003C\/span\u003E\u003Cbr \/\u003E- Sobras de bacalhau assado ou cozido\u003Cbr \/\u003E- 150g de grão de bico cozido\u003Cbr \/\u003E- 1 cebola pequena picada finamente\u003Cbr \/\u003E- 2 dentes de alho picados finamente\u003Cbr \/\u003E- 1 ramo de salsa picado\u003Cbr \/\u003E- 50ml de azeite\u003Cbr \/\u003E- 1 colher de sopa de vinagre de vinho branco\u003Cbr \/\u003E- pimenta branca q.b.\u003Cbr \/\u003E- 1 pitada de sal\u003Cbr \/\u003E- 2 folhas de massa filo\u003Cbr \/\u003E- 4 ovos cozidos cortados em rodelas\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: #b45f06;\"\u003EPreparação:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E1. \u003C\/span\u003ECorte a massa filo em 8 quadrados de 13cm.\u0026nbsp;\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E2. \u003C\/span\u003ELeve ao forno pré-aquecido a 220ºC e deixe ganhar um pouco de cor. (atenção este processo é muito rápido)\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E3. \u003C\/span\u003EDesfie o bacalhau.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E4.\u003C\/span\u003E Num recipiente misture o bacalhau, o grão de bico, a cebola, o alho e a salsa.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E5. \u003C\/span\u003ETempere com sal e pimenta e regue com o azeite e o vinagre. Envolva muito bem para que toda a salada fique temperada por igual.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E6. \u003C\/span\u003EMonte o mil-folhas desta forma:\u003C\/div\u003E\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003E1 quadrado de massa filo\u003C\/li\u003E\u003Cli\u003E1 porção de salada de bacalhau\u003C\/li\u003E\u003Cli\u003E1 quadrado de massa filo\u003C\/li\u003E\u003Cli\u003Erodelas de 2 ovos cozidos\u003C\/li\u003E\u003Cli\u003E1 quadrado de massa filo\u003C\/li\u003E\u003Cli\u003E1 porção de salada de bacalhau\u003C\/li\u003E\u003Cli\u003E1 folha de massa filo\u0026nbsp;\u003C\/li\u003E\u003C\/ul\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E7. \u003C\/span\u003EDecore a gosto e sirva.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-31Mdi_6HQvY\/UhaR0jphylI\/AAAAAAAABNo\/sxsaNRLheJk\/s1600\/IMG_1282%5B1%5D.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-31Mdi_6HQvY\/UhaR0jphylI\/AAAAAAAABNo\/sxsaNRLheJk\/s640\/IMG_1282%5B1%5D.JPG\" height=\"480\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-fDctkE-mVnk\/UhaR8vP_TjI\/AAAAAAAABN4\/Gd3GUNEQApI\/s1600\/IMG_1281%5B1%5D.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-fDctkE-mVnk\/UhaR8vP_TjI\/AAAAAAAABN4\/Gd3GUNEQApI\/s640\/IMG_1281%5B1%5D.JPG\" height=\"480\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-xeGPIRaNRN4\/UhaSDJpR04I\/AAAAAAAABOA\/rSd6dSBlomk\/s1600\/IMG_1278%5B1%5D.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-xeGPIRaNRN4\/UhaSDJpR04I\/AAAAAAAABOA\/rSd6dSBlomk\/s640\/IMG_1278%5B1%5D.JPG\" height=\"480\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-AJCZJ-K1V7g\/UhaSDCWFw2I\/AAAAAAAABOE\/XE3apUc6zXw\/s1600\/IMG_1280%5B1%5D.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-AJCZJ-K1V7g\/UhaSDCWFw2I\/AAAAAAAABOE\/XE3apUc6zXw\/s640\/IMG_1280%5B1%5D.JPG\" height=\"480\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/cozinharomatica.blogspot.com\/feeds\/7839291038477564225\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/cozinharomatica.blogspot.com\/2013\/08\/mil-folhas-de-bacalhau.html#comment-form","title":"1 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/4191989260871276810\/posts\/default\/7839291038477564225"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/4191989260871276810\/posts\/default\/7839291038477564225"},{"rel":"alternate","type":"text/html","href":"http:\/\/cozinharomatica.blogspot.com\/2013\/08\/mil-folhas-de-bacalhau.html","title":"Mil-folhas de Bacalhau"}],"author":[{"name":{"$t":"Carlos Bessa"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/13538972728759282676"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/-kncVfemtqiI\/UhaH4RvbiSI\/AAAAAAAABNY\/QD4z4JR8uTc\/s72-c\/IMG_1277%5B1%5D.JPG","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-4191989260871276810.post-8561513078154263449"},"published":{"$t":"2013-08-16T00:09:00.000+01:00"},"updated":{"$t":"2014-08-06T18:34:46.169+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Prato Principal - Peixe - Bacalhau"}],"title":{"type":"text","$t":"Bacalhau Assado na Brasa"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-8QfW_SXE_Lc\/Ug1WueDLdZI\/AAAAAAAABHs\/36Rkk7pjvyU\/s1600\/IMG_1164%5B1%5D.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-8QfW_SXE_Lc\/Ug1WueDLdZI\/AAAAAAAABHs\/36Rkk7pjvyU\/s640\/IMG_1164%5B1%5D.JPG\" height=\"640\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: #b45f06;\"\u003EIngredientes:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: #b45f06;\"\u003EBacalhau\u003C\/span\u003E\u003Cbr \/\u003E- 2 postas de bacalhau demolhadas\u003Cbr \/\u003E- 2 dentes de alho picados\u003Cbr \/\u003E- 5 colheres de sopa de azeite de boa qualidade (usei Gallo Reserva)\u003Cbr \/\u003E- 1 colher de chá de pimentão doce\u003Cbr \/\u003E- azeite para untar\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: #b45f06;\"\u003EBatatas\u003C\/span\u003E\u003Cbr \/\u003E- 6 batatas para assar\u003Cbr \/\u003E- 2 dentes de alho esmagados com casca\u003Cbr \/\u003E- 1 colher de chá de tomilho seco\u003Cbr \/\u003E- 50ml de azeite\u003Cbr \/\u003E- sal q.b.\u003Cbr \/\u003E- flor de sal q.b.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: #b45f06;\"\u003EPreparação:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: #b45f06;\"\u003EBacalhau\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E1. \u003C\/span\u003EPrepare as brasas ou o grelhador eléctrico.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E2. \u003C\/span\u003EQuando as brasas estiverem no ponto, lave e seque bem o bacalhau. Unte as grades com azeite e coloque o bacalhau a assar.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E3. \u003C\/span\u003EQuando o bacalhau estiver dourado de ambos os lados está pronto. Reserve em local aquecido.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: #b45f06;\"\u003EBatatas\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E1. \u003C\/span\u003ELave muito bem as batatas.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E2.\u003C\/span\u003E Coza-as em água temperada com sal. (cozer durante 10 minutos após levantar fervura)\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E3.\u003C\/span\u003E Depois de estarem cozidas mas firmes, escorra e esmague-as ligeiramente com as mãos.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E4. \u003C\/span\u003ETransfira as batatas para um tabuleiro de forno, junte os alhos esmagados. Tempere com flor de sal e tomilho. Regue tudo com o azeite.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E5. \u003C\/span\u003ELeve ao forno pré-aquecido a 190ºC e deixe assar durante 15 minutos.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cspan style=\"color: #b45f06;\"\u003EFinalização:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E1. \u003C\/span\u003ENum tacho refogue ligeiramente o alho nas 5 colheres de sopa de azeite, junte o pimentão doce e deixe ferver durante 1 minuto. Reserve.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E2. \u003C\/span\u003EColoque uma posta de bacalhau no prato de servir, ao redor coloque as batatas.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E3. \u003C\/span\u003ERegue tudo com o azeite aromatizado com alho e pimentão doce.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E4. \u003C\/span\u003ERegue agora com o azeite onde assou as batatas.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E5. \u003C\/span\u003ESirva bem quente.\u0026nbsp;\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-Hox-CHpsG5Y\/Ug1e22oyqWI\/AAAAAAAABIE\/8svtqKbJdjM\/s1600\/IMG_1166%5B1%5D.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-Hox-CHpsG5Y\/Ug1e22oyqWI\/AAAAAAAABIE\/8svtqKbJdjM\/s640\/IMG_1166%5B1%5D.JPG\" height=\"480\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-16IKieAWBTI\/Ug1e53p-qiI\/AAAAAAAABIM\/8D61KG_59eE\/s1600\/IMG_1168%5B1%5D.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-16IKieAWBTI\/Ug1e53p-qiI\/AAAAAAAABIM\/8D61KG_59eE\/s640\/IMG_1168%5B1%5D.JPG\" height=\"480\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-C60lNxE0-RM\/Ug1e9Q8ZjcI\/AAAAAAAABIU\/8b6HAFSEllM\/s1600\/IMG_1169%5B1%5D.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-C60lNxE0-RM\/Ug1e9Q8ZjcI\/AAAAAAAABIU\/8b6HAFSEllM\/s640\/IMG_1169%5B1%5D.JPG\" height=\"480\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/cozinharomatica.blogspot.com\/feeds\/8561513078154263449\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/cozinharomatica.blogspot.com\/2013\/08\/bacalhau-assado-na-brasa.html#comment-form","title":"2 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/4191989260871276810\/posts\/default\/8561513078154263449"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/4191989260871276810\/posts\/default\/8561513078154263449"},{"rel":"alternate","type":"text/html","href":"http:\/\/cozinharomatica.blogspot.com\/2013\/08\/bacalhau-assado-na-brasa.html","title":"Bacalhau Assado na Brasa"}],"author":[{"name":{"$t":"Carlos Bessa"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/13538972728759282676"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/4.bp.blogspot.com\/-8QfW_SXE_Lc\/Ug1WueDLdZI\/AAAAAAAABHs\/36Rkk7pjvyU\/s72-c\/IMG_1164%5B1%5D.JPG","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-4191989260871276810.post-3126716611611994768"},"published":{"$t":"2013-06-25T17:23:00.000+01:00"},"updated":{"$t":"2014-08-06T18:40:23.599+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Prato Principal - Peixe - Bacalhau"}],"title":{"type":"text","$t":"Bacalhau de Cebolada"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-8GNJ2e0ecpU\/UcClur9qv5I\/AAAAAAAAAxI\/zEKNFF7SOTc\/s1600\/IMG_0655.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-8GNJ2e0ecpU\/UcClur9qv5I\/AAAAAAAAAxI\/zEKNFF7SOTc\/s640\/IMG_0655.JPG\" height=\"640\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: #b45f06;\"\u003EIngredientes\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: #b45f06;\"\u003EPara o Bacalhau:\u003C\/span\u003E\u003Cbr \/\u003E- 3 postas de bacalhau demolhado (1 por pessoa)\u003Cbr \/\u003E- 300ml de leite\u003Cbr \/\u003E- q.b. de água fria\u003Cbr \/\u003E- 2 dentes de alho grandes, esmagados com casca\u003Cbr \/\u003E- 2 folhas de louro\u003Cbr \/\u003E- 1 tomate maduro pelado, cortado em pedaços muito pequenos\u003Cbr \/\u003E- 2 cebolas grandes cortadas em rodelas finas\u003Cbr \/\u003E- 1\/2 pimento vermelho cortado em tiras muito finas\u003Cbr \/\u003E- 1 colher de sopa de polpa de tomate\u003Cbr \/\u003E- 5 colheres de sopa de farinha de milho\u003Cbr \/\u003E- azeite q.b. (uma dose generosa)\u003Cbr \/\u003E- pimenta branca de moinho q.b.\u003Cbr \/\u003E- 1 colher de sopa de vinagre de vinho branco\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: #b45f06;\"\u003EPara o Puré de Batata Cremoso:\u003C\/span\u003E\u003Cbr \/\u003E- 1Kg de batatas descascadas\u003Cbr \/\u003E- sal q.b.\u003Cbr \/\u003E- água q.b.\u003Cbr \/\u003E- 1\/2 copo de leite\u003Cbr \/\u003E- 100ml de natas light para culinária\u003Cbr \/\u003E- 100g de manteiga sem sal em temperatura ambiente e partida em pedaços pequenos\u003Cbr \/\u003E- 1 colher de café rasa de noz-moscada (opcional)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: #b45f06;\"\u003EPreparação:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: #b45f06;\"\u003EBacalhau:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E1. \u003C\/span\u003EColoque as postas de bacalhau num recipiente e cubra-as com o leite. Deixe repousar cerca de 1 hora e 30 minutos. (Este processo é bastante importante pois permite que o bacalhau fique mais macio e saboroso).\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E2. \u003C\/span\u003ESeque muito bem o bacalhau com papel de cozinha.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E3.\u003C\/span\u003E Coloque-o dentro de uma panela com água fria. Leve ao lume até ferver, logo que ferva desligue o lume e deixe-o repousar na água mais 5 minutos.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E4. \u003C\/span\u003ERetire-o com muito cuidado para não o desfazer. Seque-o novamente muito bem com o papel de cozinha.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E5. \u003C\/span\u003ELeve uma sertã ao lume com bastante azeite, um alho e uma folha de louro. Deixe aquecer muito bem.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E6. \u003C\/span\u003EPasse o bacalhau pela farinha de milho e envolva bem. Retire o excesso.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E7. \u003C\/span\u003ECom o azeite bem quente, frite ligeiramente o bacalhau de ambos os lados (apenas para ganhar cor). (vire o alho e a folha de louro várias vezes durante a confecção, evitando desta forma que queimem)\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E8. \u003C\/span\u003EDepois de fritas coloque as postas de bacalhau num tabuleiro com papel absorvente e reserve em local aquecido.\u0026nbsp;\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E9. \u003C\/span\u003ERetire o alho e a folha de louro do azeite.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E10. \u003C\/span\u003ENo mesmo azeite, acrescente o outro alho e a outra folha de louro. Junte as cebolas em rodelas, o pimento em tiras e o tomate. Tempere com um pouco de pimenta.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E11. \u003C\/span\u003EMexa várias vezes, quando a cebola e o pimento estiverem bem cozidos e o tomate desfeito, acrescente a polpa de tomate, mexa e deixe apurar mais um pouco tapando a sertã.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E12. \u003C\/span\u003EQuando sentir todo o aroma da cebolada ao destapar a sertã, adicione o vinagre e mexa bem. Tape novamente e deixe apurar mais alguns minutos. (acrescente azeite se necessário, lembre-se que o azeite deverá estar sempre em abundância para que a cebolada não queime ou agarre ao fundo.)\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E13.\u003C\/span\u003E Quando a cebolada estiver muito bem apurada, coloque as postas de bacalhau num tabuleiro de servir ou em pratos individuais. Regue com o molho e cubra com uma boa dose de cebolada, volte a regar com o molho.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E14.\u003C\/span\u003E Acompanhe com puré de batata e sirva bem quente.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cspan style=\"color: #b45f06;\"\u003EPuré de Batata Cremoso:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E1. \u003C\/span\u003ECoza as batatas em água temperada com sal, durante 15 minutos.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E2. \u003C\/span\u003EEscorra muito bem as batatas. Deixe repousar cerca de 15 minutos para a água evaporar e as batatas ficarem bem secas.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E3. \u003C\/span\u003EReduza as batatas a puré.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E4. \u003C\/span\u003ETransfira o puré para o copo da batedeira ou uma bacia.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E5.\u003C\/span\u003E Aqueça ligeiramente as natas.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E6.\u003C\/span\u003E Bata o puré em baixa velocidade, aos poucos acrescente o leite.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E7. \u003C\/span\u003EAdicione as natas e aumente para o máximo a potência do aparelho.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E8. \u003C\/span\u003EAos poucos e sempre a bater, adicione quadrados pequenos de manteiga.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: #783f04;\"\u003E9. \u003C\/span\u003EAdicione a noz-moscada (opcional), bata mais um pouco até o puré ficar bem ligado e cremoso.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-VKecrXRS1lQ\/UcnB25EKS3I\/AAAAAAAAAy4\/qS_FGrBvC80\/s1600\/IMG_0664.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-VKecrXRS1lQ\/UcnB25EKS3I\/AAAAAAAAAy4\/qS_FGrBvC80\/s640\/IMG_0664.JPG\" height=\"480\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-oTMuFCnryoY\/UcnB4h-x7sI\/AAAAAAAAAzA\/GSilPq7YRE8\/s1600\/IMG_0656.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-oTMuFCnryoY\/UcnB4h-x7sI\/AAAAAAAAAzA\/GSilPq7YRE8\/s640\/IMG_0656.JPG\" height=\"480\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/cozinharomatica.blogspot.com\/feeds\/3126716611611994768\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/cozinharomatica.blogspot.com\/2013\/06\/bacalhau-de-cebolada.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/4191989260871276810\/posts\/default\/3126716611611994768"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/4191989260871276810\/posts\/default\/3126716611611994768"},{"rel":"alternate","type":"text/html","href":"http:\/\/cozinharomatica.blogspot.com\/2013\/06\/bacalhau-de-cebolada.html","title":"Bacalhau de Cebolada"}],"author":[{"name":{"$t":"Carlos Bessa"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/13538972728759282676"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/2.bp.blogspot.com\/-8GNJ2e0ecpU\/UcClur9qv5I\/AAAAAAAAAxI\/zEKNFF7SOTc\/s72-c\/IMG_0655.JPG","height":"72","width":"72"},"thr$total":{"$t":"0"}}]}});