CRUZEIRO DO TEJO

Ingredients 2-3 brown mushrooms, sliced handful of fresh spinach 1 cup egg whites kosher salt 2 tablespoons grated parmesan cheese hot sauce if desired Instructions Preheat the oven or toaster oven to broil. Spray a 7-inch non-stick fry pan with cooking spray and heat on medium heat. Add the sliced mushrooms and cook for 2-3 minutes, turning once or twice. Add the fresh spinach and cook for 1-2 minutes or until the spinach has wilted. Whisk the egg whites in a bowl until light and frothy, add a pinch of kosher salt and pour into the mushroom and spinach mixture. Sprinkle with 1 tablespoon of the parmesan. Let the eggs cook undisturbed until the edges of the egg whites start to cook through and turn a more solid white. Gently lift the edges of the egg whites and tilt the pan so the uncooked egg runs under the cooked part and cook for another minute. Transfer the fry pan to the oven and broil for 2-3 minutes or until the eggs have puffed and have cooked through....

Upside Down Apple Cake Upside Down Apple CakeFull recipe: http://taste.md/1RTsFmq Publicado por Tastemade em Segunda-feira, 22 de Fevereiro de 2016  You'll Need: 1 apple 1/8 cup raisins 2/3 cup granulated sugar 2 eggs 1/4 cup granulated sugar 1/3 cup butter, melted Vanilla oil Cinnamon 1 tbsp brandy 2/3 cup cake flour 1/5 cup almond flour 1/2 tsp baking powder Yogurt Heavy cream Let's Get Cooking: Cut the apples into half-inch cubes. Heat 2/5 cup sugar in a frying pan over high heat. Cook until lightly brown in color. Add in raisins and water. Toss to evenly coat. Set aside. In a bowl, combine the eggs and 1/4 cup sugar. Whisk until light and fluffy. Add in the vanilla oil, cinnamon and brandy. Sift in the cake flour, almond flour and baking powder and fold in. Mix in the melted butter. Pour mixture on top of the apple mixture. Cover and cook over medium heat for 3 minutes. Decrease heat to low and continue cooking for another 30-35 minutes....

Ingredientes: • 2 bananas pequenas • 1 limão • 250g de iogurte • 1 embalagem de nata • açúcar • 3 colheres (sopa) de licor de banana • 400g de groselhas • 2 colheres (sopa) de rum Preparação: Descasque as bananas e corte-as às rodelas. Deite no copo da varinha mágica, junte o sumo do limão e reduza a puré. Bata, à parte, o iogurte com a nata, 60g de açúcar e o licor de banana. Misture muito bem os dois compostos, deite numa sorveteira e siga as instruções do aparelho. Pode deitar numa taça de plástico e guardá-la no congelador. No caso da segunda proposta, bata o preparado de hora a hora com varas elétricas para quebrar os cristais de gelo. Reserve algumas groselhas para o final e triture as restantes com 25g de açúcar e o rum. Sirva o gelado moldado e decorado com o molho e as groselhas que reservou. (originario daqui )

Ingredientes para o bolo: 4 ovos 2 chávenas de chá de açúcar 2 chávenas de chá de farinha 1 chávena de chá de óleo 1 chávena de chá de leite 1 chávena de chá de chocolate em pó 1 colher de sobremesa de fermento em pó Pré-aqueça o forno a 180º. Enquanto isso, bata os ovos com o açúcar até formar um creme homogéneo. Adicione os restantes ingredientes, mexendo bem, e leve a assar em forma untada por 45 minutos (ou até o palito sair seco). Ingredientes para a cobertura (opcional, mas altamente recomendada): 1 tablete de chocolate de cozinha 100 ml de natas 1 colher de sopa de manteiga 1 colher de sopa de açúcar Num tachinho com o lume no mínimo, para não deixar ferver, derreta o chocolate com a manteiga (não é necessário banho-maria). Adicione as natas aos poucos, à medida que o chocolate for amolecendo devagar, e vá mexendo até obter um creme brilhante. Acrescente o açúcar e mexa mais um minuto. Deite sobre o bolo desenformado com a ajuda de uma espátula e prepare-se para os...

Ideias para alegrar os iogurtes naturais. Pistácios + Gengibre Cristalizado + Laranjas + Mel Misture mel, sumo de laranja e raspas de laranja. Espalhe sobre o iogurte e decore com pedaços de gengibre cristalizado e pistácios partidos. Mel + Amêndoas + Alperces Misture uma colher de chá de mel no iogurte. Junte amêndoas partidas e pedaços de alperce. Decore com mais um fio de mel. (Restantes receitas na origem:  casalmisterio ) English version

Christmas Tree Meringue Cookies Ingredients 4 egg whites at room temp 1 Cup granulated sugar pinch cream of tartar ⅛ tsp almond extract green gel food coloring multi color sprinkles star sprinkles frosting of your choice Instructions Heat oven to 200 degrees. Place egg whites, sugar, and cream of tartar in a bowl of your stand mixer. Place bowl over boiling water on the stove. Whisk vigorously until sugar dissolved and there are no more sugar granules visible. Remove from heat and whisk in extract. Using the whisk attachment on stand mixer, mix on medium high until egg whites become bright white but still runny. Add in food coloring to the color you want and continue to beat to form stiff peaks. Place mixture into piping bag with large star tip. Pipe cookies onto baking sheet lined with parchment paper or silicone mat. Make cookies about 1 inch in width, 2 inches high and place 1 inch apart on baking sheet. Sprinkle with the multi color sprinkles. Cook for 2 h...

Snowman Marshmallow Magic Hats Leave these cookies out for a surprise Christmas treat for the kids after building their snowman and they will believe there’s magic in these yummy hats they find! Ingredients Fudge Coved Cookies Large Marshmallow Chocolate Almond Bark Cinnamon Nonpareils Green Holly Sprinkles Instructions Melt the chocolate almond bark according to the directions on the package. Lightly dip just the very bottom of a large marshmallow into the melted almond bark and place the marshmallow on top of a fudge-covered cookie. Allow to set. Dip the top of the marshmallow into the melted chocolate, leaving a white band in between the cookie and the chocolate. While the chocolate is setting apply holly sprinkles and nonpareils to embellish. Allow to set. More here freefunchristmas.com

Chocolate Gingerbread men Servings: 12 Preparation time: 25 minutes Cooking time: 10 minutes Ingredients 85g (3 oz) Stork packet 85g (3 oz) soft brown sugar 85g (3 oz) golden syrup 200g (7 oz) plain flour, sieved with 25g (1 oz) cocoa powder and 1 teaspoon baking powder, and 1-2 teaspoon ground ginger, and ½ teaspoon bicarbonate of soda For the decoration: Icing sugar Red and white fondant icing Method Cream together the Stork, sugar and syrup. Blend in the dry ingredients and knead thoroughly. Roll out the dough until about 75mm (¼ inch) thick. Cut into shapes or use a cutter. Lift onto lightly greased baking sheets and bake in centre of preheated oven 210°C, 190°C fan, Gas mark 7 for 8-10 minutes. Add either water or food colouring to the icing sugar to make glace icing. Decorate biscuits with the icing and use the fondant icing for hats, scarves etc. Rudolph red velvet cupcakes Prep time: 15mins Cook time: 20mins Makes 10-12 cakes ...