26 | junho

Receitas para animar a torcida pelo Brasil

No clima da Copa das Confederações e já em contagem regressiva para a Copa do Mundo, ofereceremos algumas receitas especiais com as cores da nossa seleção. São sugestões saborosas que prometem animar qualquer torcida!

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TORTA TROPICAL DE LIMÃO

Torta Tropical de Limão especial para a Copa do Mundo

Massa

– 1 ¾ xícara (chá) de farinha de trigo
– 100g de manteiga sem sal, gelada e picada
– 1/3 xícara (chá) de açúcar de confeiteiro
– 1 gema peneirada
– 2 colheres (sopa) de creme de leite
– 1 pitada de sal
– Raspas de limão

Numa tigela, coloque os ingredientes secos e a manteiga gelada. Vá esfarelando a manteiga com as pontas dos dedos até obter uma farofa úmida. Junte a gema e o creme de leite e amasse até que a massa fique lisa. Deixe descansar na geladeira por 20 minutos e forre uma forma redonda de fundo falso de aproximadamente de 25 cm. Leve ao forno quente preaquecido até que esteja dourada.

Creme Tropical

– 150g de cream cheese
– 1 lata de leite condensado
– 1 lata de creme de leite
– 150g de ricota fresca
– ½ xícara chá de suco de limão
– 1 sachê de gelatina branca sem sabor
– 6 colheres (sopa) de água fria
– 2 claras
– 4 colheres (sopa) de açúcar
– 1 colher de raspas de limão

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Liquidificar bem o cream cheese, a ricota e o leite condensado. Numa vasilha adicione o creme de leite à mistura de leite condensando. Acrescente o suco de limão, misturando devagar. Bata as claras em neve e adicione o açúcar. Misture esse merengue ao creme de limão e por último a gelatina na água fria dissolvida em banho-maria ou microondas.

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Decoração

– 6 kiwis descascados e fatiados
– 1 manga fatiada
– Geleia de sua preferência ou brilho para frutas

Montagem

Disponha o creme sobre o fundo da massa já assada e leve a geladeira ate que esteja firme. Desenforme e decore com as frutas. Pincele a geleia amolecida e coada e sirva bem gelada.

 

PIZZA BRASIL

Pizza Brasil especial para a Copa do Mundo

Massa
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– 300 ml água morna
– 1/4 de xícara de leite em pó desnatado
– ½ colher (chá) de sal
– 4 xícaras de farinha de trigo (aproximadamente)
– 1 colher (sopa) de açúcar granulado
– 30g de fermento biológico
– 2 colheres (sopa) de óleo
– 120g de gordura vegetal (40g por pizza)

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Recheio

– Molho de tomate temperado
– Peito de frango desfiado e temperado a gosto
– 2 latas de milho verde escorridas
– Queijo prato e mussarela a gosto (cerca de 100 gramas cada)
– Orégano a gosto
– Folhas de manjericão frescos ou pimentão verde para decorar

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Misture o fermento, o açúcar, o sal, e o leite em pó em uma vasilha grande. Adicione a água morna e misture bem. Deixe descansar por 2 minutos. Acrescente o óleo e misture bem. Misture a farinha até a massa se formar e absorver a farinha. Coloque a massa em uma superfície lisa e sove por aproximadamente 10 minutos. Divida a massa em 3 bolas.

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Abra cada massa em um disco de aproximadamente 23 centímetros. Coloque na assadeira untada com a gordura vegetal. Passe um pouco de manteiga nas bordas da massa. Recheie e cubra com um prato e deixe descansar em uma área aquecida por aproximadamente 20 minutos. Assar em forno médio alto até dourar em cima e embaixo.

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Essas receitas são um oferecimento do Moinho Globo.

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Comentários (1)

  • Priscila | 26/06/2013

    Esses pratos estão lindos e parecem super saborosos! Adoro receitas coloridas e estou ansiosa para prepará-las!!!