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Menu: Boeuf bourguignon; Pudim morno com calda de limão
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Ingredients
Pudim e calda de limão
- 160 g sumo de limão
- 850 g água
- 280 g açúcar amarelo
- 4 - 6 tiras de casca de limão
- 15 g leite
- 60 g manteiga
- 130 g farinha tipo 65
- 2 c. chá de fermento em pó p/ bolos
- 2 ovos
Boeuf bourguignon
- 3 dentes de alho
- 200 - 250 g cebola cortada em pedaços
- 15 g azeite
- 1 ramo de cheiros (folha de louro, tomilho e salsa)
- 700 g carne de vaca s/ nervos e s/ ossos cortada em cubos (2-3 cm aprox.) (de preferência alcatra ou bochecha)
- 150 g bacon curado e fumado cortado em tiras
- 300 g vinho tinto
- 200 g água
- 1 c. chá de sal
- 2 pitadas de pimenta preta
- 200 g cogumelos Paris
- 300 g cenoura
- 1 - 2 c. sopa de amido de milho (optional)
- Baguete cortada em fatias p/ servir
- Nutrition
- per 1 dose
- Calories
- 4570 kJ / 1092.3 kcal
- Protein
- 53.2 g
- Carbohydrates
- 115 g
- Fat
- 42.7 g
- Saturated fat
- 17.7 g
- Fiber
- 5.5 g
- Sodium
- 1279.3 mg
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