{"id":6255,"date":"2013-12-20T04:08:09","date_gmt":"2013-12-20T04:08:09","guid":{"rendered":"http:\/\/eco123.info\/?p=6255"},"modified":"2013-12-20T04:08:09","modified_gmt":"2013-12-20T04:08:09","slug":"saborear-hoje-o-passado","status":"publish","type":"post","link":"https:\/\/eco123.info\/de\/portugal-de\/leben\/kochkunst\/saborear-hoje-o-passado\/","title":{"rendered":"Saborear, hoje, o passado"},"content":{"rendered":"

A do\u00e7aria faz parte da cultura portuguesa e tem no per\u00edodo natal\u00edcio um dos seus pontos altos. Neste Natal, a ECO123<\/strong> convidou as respons\u00e1veis de duas das melhores casa de doces do Algarve a partilhar consigo receitas a\u00e7ucaradas com o sabor t\u00edpico do Algarve.<\/p>\n

<\/div>
<\/div>\n

Situada no centro de Portim\u00e3o, a Casa da Isabel<\/strong> \u00e9 um regresso ao passado dos nossos sonhos: aquele tempo em que, numa casa antiga mas acolhedora, nos espera sempre um doce magn\u00edfico, um ch\u00e1 que nos aquece, um produto tradicional de um Algarve que felizmente ainda existe. A suave m\u00fasica ambiente propicia a uma conversa entre garfadas de um dos muitos bolos, tortas ou pudins em oferta. Nesta casa de ch\u00e1, quase todas as receitas s\u00e3o tradicionais, fruto de um profundo trabalho de investiga\u00e7\u00e3o de Isabel Ramos<\/strong>, dona do espa\u00e7o – algumas delas at\u00e9 j\u00e1 esquecidas em qualquer outro local. Mas tamb\u00e9m surgem deliciosas novidades, como a Trilogia Algarvia, que recomendamos.<\/p>\n

Bolo de Am\u00eandoa, Figo e Alfarroba<\/h2>\n

Ingredientes\"Bolo
\n250 gr miolo de am\u00eandoa
\n250 gr figo
\n500 gr de a\u00e7ucar
\n5 ovos
\n7 gemas
\n2 colheres de ch\u00e1 de alfarroba
\n1 lim\u00e3o
\nA\u00e7\u00facar e Alfarroba em p\u00f3<\/p>\n

Deitam-se os ovos e as gemas para um alguidar. Batem-se com o a\u00e7\u00facar at\u00e9 ficar uma massa fofa. Pica-se o miolo de am\u00eandoa e os figos na m\u00e1quina. Adicionam-se \u00e0 massa, juntamente com a casca de lim\u00e3o ralada. Envolve-se muito bem e deita-se tudo numa forma untada com manteiga e papel vegetal no fundo. Vai a cozer em forno m\u00e9dio. Depois de retirado da forma, polvilha-se com o a\u00e7\u00facar e a alfarroba em p\u00f3.<\/p>\n

Serve-se acompanhado com um ch\u00e1 de Cidreira ou Hortel\u00e3 Pimenta.<\/p>\n

<\/i>\n\t\t\t\n
\"Dona
Dona Isabel Ramos<\/figcaption><\/figure>\n

Rua Direita, 61 – 8500-626 Portim\u00e3o
\nTel.: 282 484 315
\nwww.acasadaisabel.com<\/a>
\nE-mail: info@acasadaisabel.com<\/a><\/p>\n

Hor\u00e1rio:<\/strong>
\nVer\u00e3o: 09:00h – 24:00h
\n<\/span>Inverno: 09:00h – 21:00h
\nFecha a 25 de Dezembro e 01 de Janeiro\n\t\t\t<\/div><\/div>\n

<\/div>
<\/div>\n

\u00c1gua na boca…<\/h2>\n

Para passar um bom momento, vamos \u00e0 casa de ch\u00e1 que nos oferece uma grande diversidade em ch\u00e1s com sabor a ervas regionais. Bebemos um ch\u00e1 da casa feito com bela luiza, camomila, poejo e salva. Na Quinta dos Av\u00f3s<\/strong>, em Algoz, a Dona Maria da Encarna\u00e7\u00e3o Gon\u00e7alves<\/strong> dirige uma do\u00e7aria conventual onde se pode degustar os seus deliciosos bolos e tartes de alfarroba, am\u00eandoa e figo – tudo feito pela sua m\u00e3o. Compramos doces e marmelada, mel, licores e vinhos para os nossos amigos. Desde 2007, a Dona Maria e a Quinta dos Av\u00f3s s\u00e3o membros dos confrades gastr\u00f3nomos do Algarve, que preservam a cultura e o sabor original da gastronomia do Algarve.<\/p>\n

Bolo de Inverno ou Natal<\/h2>\n

Ingredientes
\n7 ovos
\n2 ch\u00e1venas de a\u00e7\u00facar
\n1 ch\u00e1vena de leite
\n1 ch\u00e1vena de \u00f3leo
\n2 ch\u00e1venas de farinha
\n1 ch\u00e1vena de frutos secos (nozes, am\u00eandoas, figos)
\n1 colher de ch\u00e1 de p\u00f3 Royal
\n(As ch\u00e1venas devem ser grandes)<\/p>\n

Mistura-se os ovos, o a\u00e7\u00facar, o leite, o \u00f3leo e a farinha. Bate-se tudo junto Despeja-se num tacho barrado com manteiga. Banha-se os frutos secos com farinha, para n\u00e3o irem ao fundo, e juntam-se ao preparado anterior, que vai ao forno a 160\u00ba durante aprox. 1 hora.
\nDepois de pronto faz-se a decora\u00e7\u00e3o a gosto, com am\u00eandoa laminada, fios de ovos, nozes e figos. O a\u00e7\u00facar em p\u00f3 d\u00e1-lhe uma imagem natal\u00edcia.<\/p>\n

<\/i>\n\t\t\t\nHor\u00e1rio: 14.00 \u00e0s 19.00
\nEncerra \u00e0s ter\u00e7as
\nQuinta dos Av\u00f3s, 8365 – 083 Algoz
\nTel.: 282 576 459 | 967 446 296
\nE-mail: quintadosavos@hotmail.com <\/a>
\nwww.quintadosavos.pt<\/a>\n\t\t\t<\/div><\/div>\n
<\/div>
\"\"

About the author<\/h3>\n\t\t\tUwe Heitkamp, 53 anos, jornalista e realizador, vive 25 anos em Monchique, Portugal. Adore caminhadas na montanha e nata\u00e7\u00e3o nas ribeiras e barragens. Escreve e conte hist\u00f3rias sobre os humanos em rela\u00e7\u00e3o com a ecologia e a economia. Pense que ambas devem ser entendido em conjunto. O seu actual filme \u201cHerdeiros da Revolu\u00e7\u00e3o\u201d conta durante 60 minutos a hist\u00f3ria de uma longa caminhada, que atravessa Portugal. Dez protagonistas desenham um relat\u00f3rio da sua vida na serra e no interior do pa\u00eds. O filme mostra profundas impress\u00f5es entre a beleza da natureza e a vida humana. Qual ser\u00e1 o caminho para o futuro de Portugal? (Assine j\u00e1 o ECO123 e receber\u00e1 o filme na Mediateca)\n\t\t\t<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

A do\u00e7aria faz parte da cultura portuguesa e tem no per\u00edodo natal\u00edcio um dos seus pontos altos. Neste Natal, a ECO123 convidou as respons\u00e1veis de duas das melhores casa de doces do Algarve a partilhar consigo receitas a\u00e7ucaradas com o sabor t\u00edpico do Algarve. Situada no centro de Portim\u00e3o, a Casa da Isabel \u00e9 um …<\/p>\n","protected":false},"author":1,"featured_media":6247,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"pmpro_default_level":"","_exactmetrics_skip_tracking":false,"footnotes":""},"categories":[227],"tags":[],"class_list":["post-6255","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-kochkunst","pmpro-has-access"],"yoast_head":"\nSaborear, hoje, o passado - Eco123<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/eco123.info\/de\/portugal-de\/leben\/kochkunst\/saborear-hoje-o-passado\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Saborear, hoje, o passado - Eco123\" \/>\n<meta property=\"og:description\" content=\"A do\u00e7aria faz parte da cultura portuguesa e tem no per\u00edodo natal\u00edcio um dos seus pontos altos. 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