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Menu: Salada de batata, feijão-verde e ervilhas com bacalhau e Clafoutis de frutos vermelhos
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Ingredients
- Manteiga q.b. p/ untar
- 1 ovo
- 40 g açúcar
- 1 pitada de sal
- 120 g natas
- 50 g farinha tipo 55, mais q.b. p/ polvilhar
- ½ c. chá de fermento em pó p/ bolos
- 800 g água
- 1 ½ c. chá de sal
- 350 g batatinha nova de casca fina, cortada em metades
- 200 g feijão-verde cortado em pedaços
- 150 g ervilhas descongeladas
- 130 g azeite, mais 1 fio p/ temperar
- 1000 g postas de bacalhau demolhado (4 postas aprox.) (ver dica)
- 1 pitada de pimenta
-
1 - 2
c. chá de paprika fumada (opcional)
or 1 - 2 c. chá de paprika (opcional) -
150
g framboesa
or 150 g frutos vermelhos - 3 dentes de alho
- 30 g vinagre balsâmico
- 15 g coentros, só as folhas
- 50 g alcaparras (opcional)
- Amêndoa laminada torrada q.b. p/ polvilhar (opcional)
- Açúcar em pó q.b. p/ polvilhar
- Nutrition
- per 1 dose
- Calories
- 5449.9 kJ / 1302.6 kcal
- Protein
- 166.4 g
- Carbohydrates
- 52.6 g
- Fat
- 44.7 g
- Saturated fat
- 12.2 g
- Fiber
- 10.2 g
- Sodium
- 18867 mg
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