tag:blogger.com,1999:blog-34058699181770304102024-03-05T19:57:19.006-03:00CHÁ COM ARROZKatia Minehttp://www.blogger.com/profile/01123938348583594839noreply@blogger.comBlogger671125tag:blogger.com,1999:blog-3405869918177030410.post-1272830321962791182015-03-20T20:33:00.001-03:002015-03-20T20:35:40.080-03:00Quiche de aspargo e tomate confit do blog NacoZinha<blockquote>
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<span style="font-family: Verdana, sans-serif;"> Gina, de Curitiba do blog <a href="http://www.nacozinhabrasil.com/2015/03/quiche-de-aspargo-e-tomate-confit.html#more-18800">NacoZinha</a>, tem sempre uma receita pronta para o seu blog. Ja deixei de postar com frequência neste blog, o que muitos que eu acompanhava também já o fizeram. Dá um certo trabalho fotografar, editar, ter uma receita feita por voce e etc, mas fico feliz em ver aqueles que continuam como caso de Gina. </span><br />
<span style="font-family: Verdana, sans-serif;"> Ela sempre relaciona suas receitas com uma curiosidade de uma planta, árvore ou flor. Você sabe onde é a origem do aspargo?</span><br />
<span style="font-family: Verdana, sans-serif;"> Querem a receita? Adoro aspargos e hoje encontramos com muita facilidade em qualquer época em SP. As respostas estão aqui abaixo:</span><br />
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<span style="font-family: Verdana, sans-serif;"> http://www.nacozinhabrasil.com/2015/03/quiche-de-aspargo-e-tomate-confit.html#more-18800</span><br />
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<span style="font-family: Verdana, sans-serif;"> Ela usou o marumaru e postou em seu blog. Veja que é uma ótima dica para Páscoa.</span><br />
<span style="font-family: Verdana, sans-serif;"> Querem adquirir as bolinhas de cerâmicas ou peso para torta? Valor unitário é R$50,00 + frete. Entregamos para todo o Brasil. contato@marumaru.com.br</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>Claudia Rumihttp://www.blogger.com/profile/04044800135471962082noreply@blogger.comtag:blogger.com,1999:blog-3405869918177030410.post-81349985707135447332015-02-10T23:52:00.001-02:002015-02-10T23:59:17.191-02:00Marumaru no quiche de abobrinha do Chef Leo<div class="_5pbx userContent" data-ft="{"tn":"K"}" style="background-color: white; font-size: 14px; line-height: 1.38; overflow: hidden;">
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pesos de ceramicas MARUMARU</div>
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Que tal uma receita de quiche de um chef?</div>
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Chef Leo, de Brasília, usou nossos marumarus e preparou uma ldeliciosa quiche de abobrinha. Ele enviou sua fantásticas fotos e estamos postando para voces verem como é fácil fazê-lo. Qualquer dúvida, Chef Leo esta nessa página <a href="https://facebook.com/leopersonalchef" style="color: #3b5998; cursor: pointer; line-height: 19.3199996948242px;">facebook.com/leopersonalchef</a> Obrigada chef Leo !!! Só em nosso facebook.com/marumarubrasil, tivemos mais de 650 visualizações rapidamente.</div>
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<span style="color: #7f6000; font-family: Verdana, sans-serif;">Quiche de abobrinha (Chef Leo)</span></h2>
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Ingredientes:</h3>
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<span style="color: #141823; line-height: 1.38;">250 g de farinha de trigo</span><br />
<span class="text_exposed_show" style="display: inline;"><span style="color: #141823;">125 g de manteiga gelada sem sal </span><br /><span style="color: #141823;">1 ovo</span><br /><span style="color: #141823;">5 g de sal </span></span><br />
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<span style="color: #141823; line-height: 1.38;">40 ml de água</span></div>
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<span style="color: blue;">Recheio:</span></h4>
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2 abobrinhas italianas<br />
2 ovos<br />
100 ml de leite<br />
200 ml de creme de leite<br />
Sal a gosto<br />
Pimenta branca moída a gosto<br />
Noz-moscada<br />
150 g de queijo gruyere<br />
Azeite</div>
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<span style="color: #660000;">Modo de preparo:</span></h3>
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Abobrinha marinada:</h4>
<b>Com a ajuda de um fatiador (mandoline) corte as abobrinhas em rodelas bem finas.</b><br />
<b>Disponhas as abobrinhas em uma vasilha, acrescente ½ colher de café de sal e azeite o suficiente para envolvê-las. Misture com cuidado para não quebrar as abobrinhas. Deixe descansar por 2 horas.</b><br />
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Massa:</h4>
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Corte a manteiga em cubos e processe junto com a farinha até obter uma farofa. Caso não tenha um processador de alimentos, use as pontas dos dedos para misturar, mas seja rápido pois não queremos que o calor das mãos derreta a manteiga.<br />
Dissolva o sal na água e acrescente o ovo. Junte à mistura de farinha e manteiga. Misture até a massa ficar lisa. Se necessário, retire os pedacinhos de manteiga com a ajuda de uma espátula pressionando a massa contra a mesa de trabalho.<br />
Faça uma bola com a massa, envolva com papel filme e leve à geladeira para descansar por pelo menos 30 minutos.<br />
Abra a massa com aproximadamente 2 mm de espessura e acomode-a em uma assadeira de fundo removível. Cubra a massa com papel-alumínio e sobre o papel coloque o peso de cerâmica Marumaru. Leve ao forno para assar.<br />
A massa deve ficar assada, porém branca. Após assar, retire as cerâmicas, descarte o papel-alumínio e reserve sem retirar a massa da assadeira.</div>
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Recheio:</h4>
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Em uma vasilha misture os ovos, o leite, o creme de leite, o sal, a pimenta e a noz-moscada. Misture bem.</div>
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Montagem:</h4>
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Drene o líquido que se formou nas abobrinhas.<br />
Coloque o recheio dentro da massa assada até aproximadamente 2/3 da altura. Acomode as rodelas de abobrinha. Cubra com o queijo e leve ao forno até o recheio ficar firme. Se o seu forno tiver dourador, use-o nesse momento.</div>
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Claudia Rumihttp://www.blogger.com/profile/04044800135471962082noreply@blogger.comtag:blogger.com,1999:blog-3405869918177030410.post-31570204932815078742015-01-02T17:08:00.003-02:002015-01-02T17:08:59.549-02:00FOLHA DE SP - COMIDAS - marumaru<div class="separator" style="clear: both; text-align: center;">
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Feliz ANO NOVO para todos!!!<br />
Ficamos felizes com a divulgação do <a href="http://www.marumaru.com.br/">marumaru</a> na contra capa do Comidas - Folha de SP (F2) da matéria do jornalista Gustavo Simon. E foi um bom início de ANO NOVO realmente.<br />
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Acima, a foto original.</div>
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Hoje já deixamos em três pontos de venda fixos em SP, fora o atendimento online contato@marumaru.com.br onde enviamos via SEDEX:<br />
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<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
Atelier Hideko Honma</div>
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Rua Pintassilgo, 429 Moema</div>
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Tel <span style="background-color: rgba(255, 255, 255, 0); font-size: x-small;">(11) 5042-4450</span></div>
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<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
Loja Tres Bellas</div>
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Rua São Sebastião,360 Alto da boa Vista</div>
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Tel: 11 2307-9733 </div>
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Atelier Muriqui</div>
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Rua Aspicuelta, 99 Vila Madalena</div>
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Tel: 11 3875-2926</div>
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Aproveitem!!!</div>
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<br />Claudia Rumihttp://www.blogger.com/profile/04044800135471962082noreply@blogger.comtag:blogger.com,1999:blog-3405869918177030410.post-45370512822757496802014-12-17T00:56:00.003-02:002014-12-17T16:13:12.782-02:00Marumaru na Folha online<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQdnruS2XScoiSuLTBtf_nbh7G35iuOuDqx-xUWy82jLBdbS3flqhzTeKguN0J2yGDUeMWRwnAbOIU3HzUc1mzAzbF24oBWliZGIPCjsZKX_yD7QenRhkC0bCD6lnvUDxlgiWY2OjYV2g/s1600/marcelo+katsuki.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQdnruS2XScoiSuLTBtf_nbh7G35iuOuDqx-xUWy82jLBdbS3flqhzTeKguN0J2yGDUeMWRwnAbOIU3HzUc1mzAzbF24oBWliZGIPCjsZKX_yD7QenRhkC0bCD6lnvUDxlgiWY2OjYV2g/s400/marcelo+katsuki.jpg" height="480" width="640" /></a>
Que tal uma torta diferente para esse Natal?
Ou talvez para um encontro com os amigos?<br />
Veja aqui a receita do jornalista Marcelo Katsuki da Folha online publicou:
<a href="http://marcelokatsuki.blogfolha.uol.com.br/2014/12/03/torta-de-bacalhau-com-pimenta-rosa/">http://marcelokatsuki.blogfolha.uol.com.br/2014/12/03/torta-de-bacalhau-com-pimenta-rosa/</a>Claudia Rumihttp://www.blogger.com/profile/04044800135471962082noreply@blogger.comtag:blogger.com,1999:blog-3405869918177030410.post-4839287095976510312014-12-13T09:47:00.000-02:002014-12-17T16:47:39.019-02:00Marumaru - peso para torta<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">marumaru</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Quiche com homus e mini salada</td></tr>
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Claudia Rumihttp://www.blogger.com/profile/04044800135471962082noreply@blogger.comtag:blogger.com,1999:blog-3405869918177030410.post-4252176176674556192014-11-10T13:10:00.001-02:002014-11-10T13:24:05.343-02:00Peso para tortaMuitos não compreendem para que servem os pesos para torta.<br />
Torta precisa de peso?<br />
Realmente o correto é falar: peso para massa de torta.<br />
A torta ou quiche quando desejamos uma massa fina, homogênea ou na mesma espessura e crocante precisa ser pré- assada separadamente. Aqui faz toda diferença.<br />
Vocês já escutaram em furar o fundo da massa da torta com as pontas do garfo para não crescer mesmo não tendo fermento? Nesse caso, realmente o fundo da massa não crescerá, porém para um recheio mais cremoso a umidade penetrará pelos furos deixando a massa mais úmida por isso depois de esticada sobre a forma colocamos pesos sobre ela para não deixá-la crescer para que sua espessura permaneça. homogênea.<br />
As bolinhas de cerâmica, retêm e distribuem o calor .<br />
Os pesos marumaru são práticos e reutilizáveis.<br />
Veja aqui a maneira como é usada:<br />
Qq dúvida visite o site www.marumaru.com.br<br />
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Claudia Rumihttp://www.blogger.com/profile/04044800135471962082noreply@blogger.comtag:blogger.com,1999:blog-3405869918177030410.post-4427233904562333512014-11-03T01:23:00.002-02:002014-11-10T13:11:44.572-02:00Por que marumaru?<div class="separator" style="clear: both; text-align: center;">
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Não importa em que forma, mas em todas as massas forramos com papel manteiga ou papel alumínio e colocamos os pesos de cerâmica batizadas por nós de marumaru ao pré assar a massa da torta ou quiche. Nos livros importados vemos com frequência os peso de cerâmica como utensílio básico para fazer massas.<br />
Aqui no Brasil, os feijões crus são tuilizados e pouco sabem dessas esferas de cerâmicas. Os feijões depois são desperdiçados pois elas queimam e alteram o sabor. As cerâmicas são reutilizáveis.<br />
E sabe por que marumaru? Marui no significado da língua japonesa refere-se a redondo.<br />
Para comprar, visite o site www.marumaru.com.br ou dúvidas no contato@marumaru.com.br<br />
<br />Claudia Rumihttp://www.blogger.com/profile/04044800135471962082noreply@blogger.comtag:blogger.com,1999:blog-3405869918177030410.post-5920914880579496802014-10-09T17:09:00.001-03:002014-10-10T19:35:10.838-03:00marumaruEstá quase tudo pronto.<br />
O que é marumaru?<br />
É o nome batizado por três ceramistas para um produto de uso culinário.<br />
São bolinhas de cerâmicas de alta temperatura para fazer peso em massas de tortas e quiches.<br />
Façam a massa conforme sua receita, mas não furem o fundo com garfo. Seu recheio cremoso penetrará e umidecerá a base. Para deixá-las crocante, sem criar bolhas e trincas,m você deverá colocar algum peso sobre a massa. As bolinhas de cerâmicas foram feitas para esse fim. São reutilizáveis e de fácil uso.<br />
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Elas distribuem o calor uniformemente. Nas massas finas vc verificará melhor resultado.<br />
Como disse, estaremos lançado à partir do dia 06 de novembro.no 14º mercado do <a href="http://www.hidekohonma.com.br/index.php?lin=ptbr&var=index">Atelier Hideko Honma</a>, localizado na rua Pintassilgo, 429 -Moema - SP<br />
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No próximo post mostrarei todos os passos para uso.Claudia Rumihttp://www.blogger.com/profile/04044800135471962082noreply@blogger.comtag:blogger.com,1999:blog-3405869918177030410.post-84096380834936588652014-10-03T14:55:00.003-03:002014-10-03T15:02:35.107-03:00Esta chegando ....<div dir="ltr" style="text-align: left;" trbidi="on">
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<h4>
<span style="font-size: large;">Dia 06 de novembro de 2014 lançaremos nosso produto chamado MARUMARU.</span></h4>
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<span style="font-size: large;">Aguardem que na semana que vem, divulgaremos com mais detalhes.</span></h2>
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Claudia Rumihttp://www.blogger.com/profile/04044800135471962082noreply@blogger.com4tag:blogger.com,1999:blog-3405869918177030410.post-39253995110788602942012-10-07T22:56:00.002-03:002012-10-08T09:04:15.252-03:00OVOS NEVADOS<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Demorou, mas voltei....</span></div>
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<span style="font-family: Verdana;">Desculpe a ausência, mas muitas coisas aconteceram. Mudança de casa, trabalho, cachorro, passarinho,......</span></div>
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<span style="font-family: Verdana;">Aos poucos a vida vai voltando ao normal e eu voltando à nossa cozinha. </span></div>
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<span style="font-family: Verdana;">Para começar, uma sobremesa bem leve e pouco doce.</span></div>
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<span style="font-family: Verdana, sans-serif;">Ingredientes:</span></div>
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<span style="font-family: Verdana, sans-serif;">- 1 litro de leite </span></div>
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<span style="font-family: Verdana, sans-serif;">- 6 ovos</span></div>
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<span style="font-family: Verdana, sans-serif;">- 5 colheres (sopa) de açucar</span></div>
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<span style="font-family: Verdana, sans-serif;">- 1 colher de essência de baunilha</span></div>
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<span style="font-family: Verdana, sans-serif;">- 1 colher (chá) de amido de milho</span></div>
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<span style="font-family: Verdana, sans-serif;">- lâminas de amêndoas torradas a gosto</span></div>
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<span style="font-family: Verdana, sans-serif;">- um pouco de chocolate amargo ralado</span></div>
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<span style="font-family: Verdana, sans-serif;"> Separe as gemas e bata as claras em neve com 2 colheres de sopa de açucar</span></div>
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<span style="font-family: Verdana, sans-serif;"> Aqueça o leite sem deixar ferver</span></div>
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<span style="font-family: Verdana, sans-serif;">Com 2 colheres de sopa , forme bolinhos ovalados com as claras e vá colocando para cozinhar no leite por 10 segundos de cada lado. Retire com uma escumadeira e coloque em uma travessa.</span></div>
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<span style="font-family: Verdana, sans-serif;">À parte, Peneire as gemas e bata com a essência de baunilha, o amido de milho e o restante do açucar até obter uma gemada pálida.</span></div>
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<span style="font-family: Verdana;">Coloque 1/2 litro do leite utilizado e coado em uma panela. Aos poucos, para não talhar junte as gemas misturando bem com o fouet. </span></div>
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<span style="font-family: Verdana;">Leve ao fogo baixo e mexa sem parar com o fouet até engrossar.</span></div>
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<span style="font-family: Verdana;">Retire a panela do fogo e tranfira para um recipiente com água e gelo para esfriar e cessar o cozimento.</span></div>
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<span style="font-family: Verdana;">Quando esfriar, regue o molho sobre as claras.</span></div>
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<span style="font-family: Verdana;">Cubra com filme e leve a geladeira.</span></div>
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<span style="font-family: Verdana;">Na hora de servir, polvilhe com lâminas de amêndoas torradas e chocolate ralado. </span></div>
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Katia Minehttp://www.blogger.com/profile/01123938348583594839noreply@blogger.com2tag:blogger.com,1999:blog-3405869918177030410.post-23300160289430855302012-09-27T18:02:00.002-03:002012-09-27T18:11:16.815-03:00Feliz Aniversário!!<a href="http://www.commentcastle.com/glitters/happy-birthday/"><img alt="Happy Birthday Friendster Comments" height="166" src="http://img.commentcastle.com/glitters/happy-birthday/images/pink-happy-birthday.gif" width="400" /></a><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif; font-size: large;"><strong>Kátia, Feliz Aniversário!!!!</strong></span></center>
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Vamos voltar ao BLOG? rsrssr</center>
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Claudia Rumihttp://www.blogger.com/profile/04044800135471962082noreply@blogger.com1tag:blogger.com,1999:blog-3405869918177030410.post-12913741161987560682012-07-28T18:06:00.003-03:002012-07-30T13:00:28.307-03:00Feliz Aniversario Claudia<div dir="ltr" style="text-align: left;" trbidi="on">
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</div>Cyntia Mitihttp://www.blogger.com/profile/14536104828784247201noreply@blogger.com1tag:blogger.com,1999:blog-3405869918177030410.post-34424049852501059232012-06-07T16:24:00.001-03:002012-06-07T23:58:23.122-03:00Durante o jantar do Sukiyaki do bem 2012<div class="separator" style="clear: both; text-align: center;">
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Durante o jantar, ceramista Hideko Honma apresentou uma performance no torno. Ela faz a tigela(utsuwa) que foi presenteado no furoshiki(embrulho em tecido) a cada convidado no final do jantar.<br />
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Uma amostra da minha tietagem com todos os chefs. Nunca mostrei tanto a minha cara em qq rede social como agora. No facebook, cada amiga ia compartilhando. Loucura, loucura!! Chef Carlos Ribeiro( rest. NaCozinha), Janaina Rueda(Dona Onça), Sergi Arola(Arola Vintetres), Shin Koike(Aizome), Carlos Gallo(Tivolli), Rodrigo Martins(Vino), Emannuel Bassoleil(Sky), Jun Sakamoto(mesmo nome) e Amanda Lopes(JellyBread)<br />
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Com minhas amigas no jantar e o prato assinado por todos os chefs: Iweth Kusano, Kiyoe Oi, Heloisa Kooro e Sonia Bogaz.<br />
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A sensei hideko Honma com a joia de nossa amiga Aurea Sacilotto.</div>
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<a href="http://marcelokatsuki.blogfolha.uol.com.br/2012/06/05/sukiyaki-do-bem/">http://marcelokatsuki.blogfolha.uol.com.br/2012/06/05/sukiyaki-do-bem/</a>
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E esse link, apenas para finalizar o evento. Marcelo Katsuki postou em seu blog a minha foto com as caçarolas. Muuuuito obrigada e segundo Sonia Bogaz, to babando muito!! A todos que participaram do evento em prol da instituição Ikoi no Sono e Hospital Santa Cruz, obrigada e até o próximo ano!!! E segue as fotos com os trabalhos de todas as amigas CERAMISTAS DO BEM que participaram do evento.Foto cedida de Iweth Kusano.<br />
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<br />Claudia Rumihttp://www.blogger.com/profile/04044800135471962082noreply@blogger.com3tag:blogger.com,1999:blog-3405869918177030410.post-13798914875331656582012-06-04T01:17:00.001-03:002012-06-08T00:03:57.368-03:00Mais Sukiyaki do Bem 2012<div class="separator" style="clear: both; text-align: center;">
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Peças de cerâmicas de Hideko Honma fazendo parte da LOJA DO Bem para arrecadar fundos a entidade IKOI NO SONO e Hospital Santa Cruz, livro do renomado fotógrafo ARAQUEM ALCÂNTARA e notebook.<br />
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A peça quandorecebi e depois de autiografada pelos chefs: Sergi Arola, Adriano Kanashiro, Amanda Lopes,Carlos Gallo, Carlos Ribeiro, Janaina Rueda, Jun sakamoto, Rodrigo Martins e Shin Koike.<br />
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Chef Adriano Kanashiro e o convidado Francisco Barroso(proprietário do Le Vin) que arrematou a peça de cerâmica de Adriano Kanashiro por seis mil reais!!!! Essa peça, cada chef fez intervenções e foi leiloada para contribuir com a ajuda à entidade.<br />
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Delicioso doce oferecido nessa caixa a todos os convidados da chef Amanda Lopes da patisserie JellyBread -Av Cidade Jardim,56/60 - DELICADO à beça. AMEI!!! Vou lá conhecer.....<br />
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Esse convidado tambem ofertou com o valor de R$5500, na peça de Jun Sakamoto<br />
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Simpático Chef catalão Sergi Arola(com restaurante em Barcelona e Japão), na foto oferecendo o dolmã, junto com a cerâmica, jantar no Hotel Tivoli e suíte presidencial. Ofereceram R$6000,00. Anônimo.<br />
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Performance da ceramista Hideko Honma<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglc-VGo-LCpNZ3rwbjEwA1saQC17ZUCXFntT8tJILx2m7kk86MMI3MaYj9N_btOOzJWoxdcblIg4TfVQvRbaJMEkjyO7DKGnO6-MLNrXIhsNJX6QkcV3R3VZfdCjYYOnLsGWWeW49DPiM/s1600/2012+045.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglc-VGo-LCpNZ3rwbjEwA1saQC17ZUCXFntT8tJILx2m7kk86MMI3MaYj9N_btOOzJWoxdcblIg4TfVQvRbaJMEkjyO7DKGnO6-MLNrXIhsNJX6QkcV3R3VZfdCjYYOnLsGWWeW49DPiM/s400/2012+045.jpg" width="400" /></a>Chef Janaina Rueda (frente), Amanda Lopes(direita) e Carlos Ribeiro juntos também promovendo o leilão de suas peças de cerâmica. Todos os nome chefs participaram do Leilão.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBiZh-mwZyqKE4PHFrQk3c1PEbeT0v6qAJ9jEyhuMhfum-XTlrotdVepfDKn83-X0WkM_6SIg1xl8KvjGzSivpYcurLUJqwovnuktKU9Glgq9hhZosGIBWuK8ATmLulzvuj7VcpNV62SA/s1600/23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBiZh-mwZyqKE4PHFrQk3c1PEbeT0v6qAJ9jEyhuMhfum-XTlrotdVepfDKn83-X0WkM_6SIg1xl8KvjGzSivpYcurLUJqwovnuktKU9Glgq9hhZosGIBWuK8ATmLulzvuj7VcpNV62SA/s320/23.jpg" width="320" /></a></div>
Foto do local e ceramistas amigas: Heloisa e Iweth<br />
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Querem ver mais?!??!?! Esperem que tem um vídeo.Claudia Rumihttp://www.blogger.com/profile/04044800135471962082noreply@blogger.com0tag:blogger.com,1999:blog-3405869918177030410.post-7390678586530083172012-06-03T20:47:00.003-03:002012-06-04T01:18:24.922-03:00Sukiyaki do Bem 2012<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Algumas amigas CERAMISTAS DO BEM com seus UTSUWAS ( utilitário que recebe caldo - foi padronizado para todas criarem com 1kg de barro e queimado em alta temperatura)- na foto da esquerda para direita: Acacia, Cleide, Cristina, Cristina</td></tr>
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Algumas peças.....minhas peças na parte superior, Ivan do lado esquerdo inferior e Melina no direito.<br />
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Chef Emmanuel Bassoleil no atelier para preparar a intervenção da ceramica que foi ontem leiloado. Vejam o efeito antes e depois de receber esmalte e queimado em alta temperatura pela Hideko Honma<br />
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Apresentação da ceramista Hideko no jantar.<br />
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<span style="color: #741b47;"><b> Entrada</b></span>: c<b>hef Rodrigo Martins (restaurante Vino</b>) - Gnocchi de Batatas com o nobre tucupi,caldo de mandioca brava de Belém do Pará, soja verde do Japão e salmão nórdico gravadlax. Peça de cerâmica de Hideko Honma com tampa<br />
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<span style="color: #660000; font-weight: bold;"> Primeiro Prato Principal: </span> <b> Chef Jun Sakamoto(restaurante Jun Sakamoto) e Chef Sergi Arola(restaurante Arola Vintetres) - </b>Releitura fria do sukiyaki com wagyu(gyutataki) e ovo perfeito. O caldo foi criado com perfeição pelo Chef jun Sakamoto<br />
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<b style="color: #660000;"> Segundo Prato Principal : </b><b>Chef Adriano Kanashiro(restaurante Momotaro) e Chef Shin Koike(restaurante Aizome) - s</b>ukiyaki com verduras e wagyu<br />
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Peça da ceramista Tania que escolhi para ser assinada pelos 9 chefs. Peça vale OURO!!<br />
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<b><span style="color: #660000;">Sobremesa</span></b>: <b>Chef Amanda Lopes (patissiere da JellyBread)</b> - Bavaroise de Laranja com biscoito fridge de chocolate meio amargo,regado com calda de frutas vermelhas</div>
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Café Nespresso, acompanhado de petit fours do Che Carlos Ribeiro(restaurante NaCozinha) de chá verde com castanha do Pará,fubá e erva doce com raspas de laranja com gomá e Brigadeiro Onça(sem granulado e envolto com açúcar ) por Janaína Rueda (restaurante Dona Onça)<br />
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Amanda Lopes(sup esquerda), Sergi Arola,Carlos e Janaina juntos, Shin Koike(inf esq), Adriano Kanashiro(meio) e Jun Sakamoto - cada um apresentou a elaboração dos pratos e falou sobre seu restaurante.Claudia Rumihttp://www.blogger.com/profile/04044800135471962082noreply@blogger.com3tag:blogger.com,1999:blog-3405869918177030410.post-75397217474471515902012-06-03T09:33:00.002-03:002012-06-03T10:38:17.302-03:00Minha felicidade!Sábado dia 02 de junho de 2012, ontem foi o evento da sexta edição do SUKIYAKI DO BEM e pela primeira vez no HOTEL TIVOLI de SP. Jantar beneficente promovida pela ceramista HIDEKO HONMA. Nós, consideradas as CERAMISTAS DO BEM, pois realizamos peças com padrão de 1kg de barro no formato de UTSUWA (utensílio onde pode acomodar caldo) para ser escolhido pelos convidados ao ingressar no salão do jantar. Cada um escolhe livremente a peça. Cheguei atrasada pois estava em um curso e os convidados ja estavam ingressando ao salão. Não vi quem pegaram as minhas outras peças. Antes de mais nada, agradeço a esses anônimos convidados. Se eu estivesse lá, teria fotografado as 13 pessoas (quantidade de peças decermicas que eu produzi).<br />
Mas quando ele chegou eu estava presente: o jornalista gastronômico da Folha, que sigo em twitter, blog e por ai onde encontro: MARCELO KATSUKI -<a href="http://marcelokatsuki.blogfolha.uol.com.br/">http://marcelokatsuki.blogfolha.uol.com.br/</a>.<br />
Obrigaaaaada!!! AMEI!!!!<br />
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Querem ver mais a respeito do Sukiyaki??? Tirei foto com todos os chefs!!!!rsrsrsrs. Aguardem!Claudia Rumihttp://www.blogger.com/profile/04044800135471962082noreply@blogger.com3tag:blogger.com,1999:blog-3405869918177030410.post-6683530422108359032012-05-23T13:27:00.002-03:002012-05-23T17:59:15.682-03:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;"><b><span style="font-size: large;">FELIZ ANIVESÁRIO MITI </span></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;"><span style="font-size: small;">Parabéns !! Desejamos muitas felicidades!!!</span></span><br />
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<span style="font-family: Verdana, sans-serif;">Esse bolo é NOOOSSO: da chef Ana Lucia Carpinelli para vc!! </span></div>
</div>Katia Minehttp://www.blogger.com/profile/01123938348583594839noreply@blogger.com3tag:blogger.com,1999:blog-3405869918177030410.post-60271504298434823282012-05-20T21:55:00.004-03:002012-05-21T14:45:37.977-03:00Balik Ekmek, sabem o que é isso?!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikt4Pgb6vWqL6NWYBVJJ21NntrXG0Kap6t2ofwyjR8wUw_CK0YZOu8-fg3rSMrdv70g1liXtvqbm-QUN8BQrvaYpfkvIEmaaKnOzbR4DAsOZpCiolha6mBSe0U__PAQppJlB3bGyg9aNc/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikt4Pgb6vWqL6NWYBVJJ21NntrXG0Kap6t2ofwyjR8wUw_CK0YZOu8-fg3rSMrdv70g1liXtvqbm-QUN8BQrvaYpfkvIEmaaKnOzbR4DAsOZpCiolha6mBSe0U__PAQppJlB3bGyg9aNc/s640/1.jpg" width="640" /></a></div>
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Imagem de Istambul, Turquia no inverno de 2012, do alto do Torre de Gálata, onde temos visão geral de Istambul de algumas mesquitas nessa foto ao fundo e o mercado de especiarias logo atravessando essa ponte chamada ponte de Gálata. Essas embarcações fazem tour na região e exiatem dois barcos que ficam ancorados do outro lado onde eles vendem sanduíche de peixe. É fantástico a venda desses saborosos sanduíches. Na ponte, há uma calçada apenas de um lado e o trem junto com outra pista de veículo também atravessam . Onde há essa calçada, muuuuitos pescadores ficam o dia todos pescando diversos tamanhos de peixes, mas todos que acomodem num balde, pelo menos era o que vi..
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC_olGq1YOBoZqwTMgW2HkCEJ4TC2hSaE_RkRtvIHVrYdmUC3blbsijE7aRoDbiQmgpRASITnFol5elAG7fafYq8Icdy-xTAi5mAPE3o_P_By7j5HO6rbZFFaAFGfW1Xtme3m4qo5MCy0/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC_olGq1YOBoZqwTMgW2HkCEJ4TC2hSaE_RkRtvIHVrYdmUC3blbsijE7aRoDbiQmgpRASITnFol5elAG7fafYq8Icdy-xTAi5mAPE3o_P_By7j5HO6rbZFFaAFGfW1Xtme3m4qo5MCy0/s640/8.jpg" width="640" /></a>Os pescadores ficam na parte de cima da ponte e na parte inferior, existem vários pequenos restaurantes e qdo chove foi por ai que atravessava a ponte..Por baixo, vemos tantas linhas das varas dos pescadores que viram uma cortina.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6h0HyyNlRw3ypwEGP6EHixKMPBdiI51ztivERGTxqIYuG6j3h55BnCV04FP5ITUpHtbNOfvUZcPP2f7RvJi-cW8iC_PnCy3HN_DJ0p164CeBs8rtTstsngqjZyscsLGEbDodtZOemk2c/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6h0HyyNlRw3ypwEGP6EHixKMPBdiI51ztivERGTxqIYuG6j3h55BnCV04FP5ITUpHtbNOfvUZcPP2f7RvJi-cW8iC_PnCy3HN_DJ0p164CeBs8rtTstsngqjZyscsLGEbDodtZOemk2c/s640/8.jpg" width="640" /></a></div>
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Vou achar a foto do barco como um todo, que é hiper iluminado e decorado. Essa foto é opróprio barco ancorado em uma das margens com a chapa repleta de peixe, onde eles montam o BALIK EKMEK e passa para a pessoa que fica à margem<br />
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Esse é o peixe cru colocado na chapa. Não sei o nome.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilRF8TUaQ2RgKL8ozqXG3tyG_ctsvRuPJh8CBAjUfz25AriQBB6BQt1mmxtGLElKsHixf-d43VutSgfL1d2LjXBe3ZZlvDXDRRsRfg7LpHmsE0tLzj_V64MDLuGUIRnpZDrB2c-P1FwM8/s1600/2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilRF8TUaQ2RgKL8ozqXG3tyG_ctsvRuPJh8CBAjUfz25AriQBB6BQt1mmxtGLElKsHixf-d43VutSgfL1d2LjXBe3ZZlvDXDRRsRfg7LpHmsE0tLzj_V64MDLuGUIRnpZDrB2c-P1FwM8/s640/2.jpg" width="640" /></a><br />
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Esse é o peixe grelhado colocado no sanduiche chamado BALIK(peixe) EKMEK(pão). Esse eu comprei de uma barraca ao lado da feira de peixe frescoque fica de um lado da ponte no bairro ainda de GALATA.. Se eu atravessasse, encontraria as duas embarcações repletas de peixes na grelha. Voces não tem idéia do volume de peixe que é vendido. Tem barracas de picles , milhos que junto com sanduíche, fazem o par perfeito(mas não comi) pelo que via as pessoas colais comendo em peno DOMINGO. É LINDO!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigqTRo1vn0OBDWc4pIfRycdpFk4pVfZJc-XBPRFy72B4PZOerl2RA7jGLOwVEyTjz-nDeB-iwg4ZUgeIlUAsHO6aFeNnxQlaVUZI6OteIVA3-KhQ-FP4FBVvJ8aGSJqaIRx4F9IpY5GQA/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigqTRo1vn0OBDWc4pIfRycdpFk4pVfZJc-XBPRFy72B4PZOerl2RA7jGLOwVEyTjz-nDeB-iwg4ZUgeIlUAsHO6aFeNnxQlaVUZI6OteIVA3-KhQ-FP4FBVvJ8aGSJqaIRx4F9IpY5GQA/s640/7.jpg" width="640" /></a></div>
Essas são as bancas de peixes. Todos os peixes são acomodados em bacias com agua corrente ou sobre folhas verdes não deixando cheiro algum. Algumas barracas alem de vender o peixe fresco, vendem alguns pratos típicos com os peixes<br />
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Peixes pequenos fritos parecendo o nosso manjuba - Comi fácil uma porção(enorme porção)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgURkWJ18s5LooUTMVTgN3VWt6hWTLuPeWoUbEhIehVS-VjiG26I7xSF-WSe8PR-_KgzUWE4zilqV47q7JAeVwh5h_FAT9eWwF0Fcs50kiklqepmBa1ZLPxxQJtKg1jkSAU2SlMt27sGew/s1600/3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgURkWJ18s5LooUTMVTgN3VWt6hWTLuPeWoUbEhIehVS-VjiG26I7xSF-WSe8PR-_KgzUWE4zilqV47q7JAeVwh5h_FAT9eWwF0Fcs50kiklqepmBa1ZLPxxQJtKg1jkSAU2SlMt27sGew/s640/3.jpg" width="416" /></a><br />
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Foto do meu vendedor,colocando junto com peixe(peixe agua salgada, sem espinho, gordo e saboroso- DELICIOSO), cebola, pimentão e salsinhas(usam bastante salsinhas nas saladas- salsinha inteiras, sem picá-los) junto com um baguete.Os pães são fantásticos!! |Ao fundo a direita, vemos o que suspeitamos de nosso "churrasco grego", que era servido de uma maneira totalmente particular, nada parecendo com nosso sanduíche que prefiro nem existe isso lá. Só os aspecto de carne prensada no espeto e assada<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioAd9hPGhiPIRrR9RMkzsI67CsCrDSKUtXoD7puMvixvozW8aCxpJNJ396g6qJfRQEzLbcOop5As7Vg4paDfqkRI0FH5QYmM8TipVEjHoivhkhzGtuRPSajCQXGqAfk_nuZxeYBVis6nk/s1600/4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioAd9hPGhiPIRrR9RMkzsI67CsCrDSKUtXoD7puMvixvozW8aCxpJNJ396g6qJfRQEzLbcOop5As7Vg4paDfqkRI0FH5QYmM8TipVEjHoivhkhzGtuRPSajCQXGqAfk_nuZxeYBVis6nk/s640/4.jpg" width="640" /></a>Essa foto é de uma banca de peixe(todas de agua salgada- veja o preço onde a LIRA TURCA que corresponde igual valor do real.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2b533LrRh92XvqkDOyXiIUwgEYrebN2O-tGl9G1suAZP7PsMH21c-HvzqgpTahNVY_OhGF2mNG-aY-60cQc8-L9LVGkW-4ilYQ9CKxFRJJh9uoK_y49TKeSqVgRWVoeRsQJcP0rY89i0/s1600/5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2b533LrRh92XvqkDOyXiIUwgEYrebN2O-tGl9G1suAZP7PsMH21c-HvzqgpTahNVY_OhGF2mNG-aY-60cQc8-L9LVGkW-4ilYQ9CKxFRJJh9uoK_y49TKeSqVgRWVoeRsQJcP0rY89i0/s640/5.jpg" width="640" /></a>Esse era meu BALIK EKMEK - sanduíche de peixe - MUUUUITO BOM!!!! 5 Liras turcas= R$5,00- nem pensem que tem gosto de peixe forte ou coisa do tipo. VALE A PENA COMER!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjakHNjx0dAh63injLxYfNeeOy-ZrrvvR7_359p0UHVIr4U-J4yJJ1YLHb-4aqKvKKBv4DcrTIuewzAhicmSUm-OMThz8pX6wMsMTcZI8uCi_qCliiiFY9n9SixEQiHxGK2vhPXFknGtJ4/s1600/6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjakHNjx0dAh63injLxYfNeeOy-ZrrvvR7_359p0UHVIr4U-J4yJJ1YLHb-4aqKvKKBv4DcrTIuewzAhicmSUm-OMThz8pX6wMsMTcZI8uCi_qCliiiFY9n9SixEQiHxGK2vhPXFknGtJ4/s640/6.jpg" width="640" /></a>Reparem nas cores da brânquias que eles propositalmente deixam aberto - VERMELHAS = frescas!!!<br />
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Essa lula, não tinha nome na bacia mas creio que é do tipo chamado SÉPIA pois ela é mais triangular, carnuda e saborosa.<br />
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<br />Claudia Rumihttp://www.blogger.com/profile/04044800135471962082noreply@blogger.com3tag:blogger.com,1999:blog-3405869918177030410.post-24041655230872157062012-05-15T23:49:00.000-03:002012-05-15T23:53:59.445-03:00Wasabi no chocolate??Alguem conhece como é o wasabi original??? Eu sinceramente não conhecia por isso valeu a postagem.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaNrdsAa_rHJ_gHHKvpQeMMbaFl4QLykQ5DCDTP4nIm6fWXwailbPBq9uNLvkQVFabqUPH63a1cuNHA7-1Gu-X4EJMBxSPoPal-efCcRTKLw4tWJjDKIuYkWbZYIOhVe1otNaa1KzbJ5s/s1600/a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="401" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaNrdsAa_rHJ_gHHKvpQeMMbaFl4QLykQ5DCDTP4nIm6fWXwailbPBq9uNLvkQVFabqUPH63a1cuNHA7-1Gu-X4EJMBxSPoPal-efCcRTKLw4tWJjDKIuYkWbZYIOhVe1otNaa1KzbJ5s/s640/a.jpg" width="640" /></a></div>
Isso é foto de um wasabi de verdade ou raiz forte japonesa. Minhas duas amigas Kiyoe e Heloisa foram ao Japão para ver o sakura e foram atras do verdadeiro wasabi e nos trouxeram para provar. Não foi fácil achar e nem barato, segundo elas.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuuPDQhUHUkIEhLR0ilFMEk2FlAQ43lSo1mUEN9AABaHXN3EXQ0RlTX9XvPP9aXERict5yX9Us1VPru2W1-zvVCLDnzi1OKClesBZ_D77yoU5u6Le-F59xqeY-BwxUOtQRwkmZpQsCnNY/s1600/b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuuPDQhUHUkIEhLR0ilFMEk2FlAQ43lSo1mUEN9AABaHXN3EXQ0RlTX9XvPP9aXERict5yX9Us1VPru2W1-zvVCLDnzi1OKClesBZ_D77yoU5u6Le-F59xqeY-BwxUOtQRwkmZpQsCnNY/s400/b.jpg" width="300" /></a>Elas trouxeram o ralador próprio e provamos fresquinho .</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk-OeGomhy49ChtyVT6j_c3xWOfiboqkwoil8sb8Jbx3-4JLBc27M4NcWK8Gs_mQa5tN_qAixOr09XFHC5Pko8CUFTxByZG6L2ooOVVy_AvcHXr-PHQ173BCkeIQBULwT-ra_6iDbyF9M/s1600/emmanoel+104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk-OeGomhy49ChtyVT6j_c3xWOfiboqkwoil8sb8Jbx3-4JLBc27M4NcWK8Gs_mQa5tN_qAixOr09XFHC5Pko8CUFTxByZG6L2ooOVVy_AvcHXr-PHQ173BCkeIQBULwT-ra_6iDbyF9M/s400/emmanoel+104.jpg" width="400" /></a>De presente, Heloisa comprou o Kit Kat sabor wasabi e cheese cake para provarmos. Curiosa combinação de tão bom que era.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhnZl49eHRcZKlNwbl_UDb8mEF8bp2wUGfInkSu4EO09h86OOqjPq6s6qOF2Rzaj1_KzHVr9i45MUKajDsAtF_TCJobXUs1ZCbZZs8EpaoJprSWDli9bcuyurTaxFNX73Vje1Anf-DiP0/s1600/emmanoel+106.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhnZl49eHRcZKlNwbl_UDb8mEF8bp2wUGfInkSu4EO09h86OOqjPq6s6qOF2Rzaj1_KzHVr9i45MUKajDsAtF_TCJobXUs1ZCbZZs8EpaoJprSWDli9bcuyurTaxFNX73Vje1Anf-DiP0/s400/emmanoel+106.jpg" width="400" /></a></div>
<span id="goog_2016460749"></span><span id="goog_2016460750"></span>Claudia Rumihttp://www.blogger.com/profile/04044800135471962082noreply@blogger.com3tag:blogger.com,1999:blog-3405869918177030410.post-20582282120928223592012-05-11T23:40:00.000-03:002012-05-11T23:55:12.957-03:00Restaurante FEED FOODDia para almoçar na rua e em lugar aberto. Escolhemos o novo restaurante FEED FOOD, dentro do Cartel 011 por proporcionar um "quintal" agradável em plena Rua Arthur de Azevedo. Aberto há dois meses, o casal de chefs presente no dia, comanda a casa e dá um bom exemplo de anfitriões.Gosto disso.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS0OhfF38QJBlu30lNKh7LiFwGaevP1-OLySkk1JLNasTY7ewJQGqj2CSdvTQePEp3-gs8LRXB0nIu7ISKTlMEvdh9mbqhpz3tOs0ME3M9vgmst6juAiBBCtIbXuV3v2jF5TTAfxPC74M/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS0OhfF38QJBlu30lNKh7LiFwGaevP1-OLySkk1JLNasTY7ewJQGqj2CSdvTQePEp3-gs8LRXB0nIu7ISKTlMEvdh9mbqhpz3tOs0ME3M9vgmst6juAiBBCtIbXuV3v2jF5TTAfxPC74M/s320/11.jpg" width="320" /></a></div>
visual da casa com iluminação direta natural<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipOpcU8VSsqqwjtuPdFuNoT9Tu_lVxE8MLCIGG-cWLXf8mqr28hLU6gCoZfHC8xIVLJY1EOsv_W_cpFYRfoPpvck1qrad1xIiYS2okHiNL2JjImeRgbc_Bgi5twuTo8cYhxKbxxswVp6k/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipOpcU8VSsqqwjtuPdFuNoT9Tu_lVxE8MLCIGG-cWLXf8mqr28hLU6gCoZfHC8xIVLJY1EOsv_W_cpFYRfoPpvck1qrad1xIiYS2okHiNL2JjImeRgbc_Bgi5twuTo8cYhxKbxxswVp6k/s320/2.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOJC37E3RPBI59CJzytgUec3pO2UhOG8EuFo98BIwGwE5RZmgAfIrS07bVdUW5i0sp5KvT-yZK1b43_MqnpIKGnPcCKkqN72XaruIq4VzYZ8oR5rPZzRFLiZ3y40GX-zBKyr8cPnfgYAA/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOJC37E3RPBI59CJzytgUec3pO2UhOG8EuFo98BIwGwE5RZmgAfIrS07bVdUW5i0sp5KvT-yZK1b43_MqnpIKGnPcCKkqN72XaruIq4VzYZ8oR5rPZzRFLiZ3y40GX-zBKyr8cPnfgYAA/s320/3.jpg" width="240" /></a>frente do Cartel <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEbykcCTXPOoYTojHm_98GYGt2ugXuvbDYkRFWZGxgrmXa6OMQm3xRgHoxELVoSgodPWuePk_sJ_L4wk8QB46TnsZaLdStIpoCyxfVdk804ImdDu7y6AB_zdEWsN12RDoVRJTtE2y0VCs/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEbykcCTXPOoYTojHm_98GYGt2ugXuvbDYkRFWZGxgrmXa6OMQm3xRgHoxELVoSgodPWuePk_sJ_L4wk8QB46TnsZaLdStIpoCyxfVdk804ImdDu7y6AB_zdEWsN12RDoVRJTtE2y0VCs/s320/1.jpg" width="320" /></a>entrada cortesia: focaccia de tomate seco</div>
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Falaram da ótima coxinha de mandioquinha e empada. Resolvi pegar a empada por ter porçao menor(2).Mas queria provar a coxinha tb(6 unidades). Sugestão: poderia ter uma porção com duas empadas e duas coxinhas.Adorei a empada de frango Massa podre, sem estar engordurada. Otimo ponto e recheio cremoso.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPDlH6tsWINGPRzLSo8A0MiAJeRyw_a6xsf80e2aNvvPF5SdlQuosG__gxu7h9uqDdj54dGyDC4m0jJ6CBcU8xwbCzVix87hrYSZ_7w9DoAmj66lZ0VhlXVW7uBnz5jlLdUK1xuTjL3-s/s1600/7.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPDlH6tsWINGPRzLSo8A0MiAJeRyw_a6xsf80e2aNvvPF5SdlQuosG__gxu7h9uqDdj54dGyDC4m0jJ6CBcU8xwbCzVix87hrYSZ_7w9DoAmj66lZ0VhlXVW7uBnz5jlLdUK1xuTjL3-s/s320/7.jpg" width="320" /></a><br />
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Entrecote acompanhado de gateau de legumes e queijo de cabra R$34,00. No início estava macio, mas depois estava meio duro.Ao fechar a conta,o funcionário perguntou se estava tudo certo e preferimos fazer um comentário construtivo: a carne no meio estava dura, mas falamos isso pois sei que tem como ser melhorada.<br />
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Pedi a massa e posso dizer que decepcionei. Não pelo prato em si, mas pela escolha. Nem pensei o que era fusilli. Simplesmente queria comer massa e podia ter escolhido o yakissoba que tinha um aspecto lindíssimo, mas fui logo pedindo a primeira massa que vi no cardápio sem pestanejar. Obviamente, quando veio o"parafuso" veio em minha mente, massa de buffet de festa infantil. Mas salvo pelo molho de tomate natural e uma rúcula fresquinha para quebrar.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkMotdHoE6UEqUvl5GzDw8NURD5DZbFUJ7iZnPMVDN4kUJBANwkoMfr7lapGf3gVM0VSzoNbFloB08YH-diNVOPVhxiCh6zkvlCoUNBTQ2HhQv5SuBDo9PVLzLTalTxNYqFEfufFHzBcc/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkMotdHoE6UEqUvl5GzDw8NURD5DZbFUJ7iZnPMVDN4kUJBANwkoMfr7lapGf3gVM0VSzoNbFloB08YH-diNVOPVhxiCh6zkvlCoUNBTQ2HhQv5SuBDo9PVLzLTalTxNYqFEfufFHzBcc/s320/6.jpg" width="240" /></a><br />
Chef Victor Vasconcelos - Tirei foto da Adriana mas ficou escura.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi69fpkMPfHMehOnwET1UK0fk438dzO1NmvsC9R8s_qRmMLv5GF93CQlb-dfqcNgIX9kffUWw7ExDF_BN4ryaBVzT_7_yFoFHE5avB9ZT4AUpxhoD73-Flb675iBahJl32pOqmoCuBiqik/s1600/restaurante+cartel+011+012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi69fpkMPfHMehOnwET1UK0fk438dzO1NmvsC9R8s_qRmMLv5GF93CQlb-dfqcNgIX9kffUWw7ExDF_BN4ryaBVzT_7_yFoFHE5avB9ZT4AUpxhoD73-Flb675iBahJl32pOqmoCuBiqik/s320/restaurante+cartel+011+012.jpg" width="320" /></a></div>
<span style="text-align: center;">Pudim fantástico de tapioca com baba de moça. Leeeeve. Pitanga com chocolate por cima lindinho.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghBUwHbbghTDjQscSuIOQ9kYSGLv20Lk8lq4ILvyUNAlqYXmVnFN6hzuD-UNjFmKq9sjYxaCVnF7Yk04cO2AZHNz0xRQylI2F5xxsGbKy9mUkF0KZsdP9FAVXekcUPLJrLCnXf0B4Y1Eg/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghBUwHbbghTDjQscSuIOQ9kYSGLv20Lk8lq4ILvyUNAlqYXmVnFN6hzuD-UNjFmKq9sjYxaCVnF7Yk04cO2AZHNz0xRQylI2F5xxsGbKy9mUkF0KZsdP9FAVXekcUPLJrLCnXf0B4Y1Eg/s320/4.jpg" width="320" /></a>Rogel com doce de leite argentino. rogel é uma pequena massa crocante fina parecendo hostia .era intercalada de doce de leite argentino e merengue por cima.</div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Não conhecia esse espaço. Chama-se <a href="http://www.cartel011.com.br/quem-somos/">Cartel 011</a> que podemos dizer que é um espaço cultural onde encontramos no mesmo espaço: arte,design, eventos de música,moda(exemplo: <span style="font-size: 12px; text-align: left;">linha exclusiva Jean Paul Gaultier para Levi’s)</span>,beleza, gastronomia (restaurante FEED FOOD), comportamento e cultura jovem. O Feed Food, é um espaço gostoso de quintal e é comandada pelo casal Victor Vasconcelos(chef do bar Número) e banqueteira Adriana<span style="background-color: white; color: #3f3f3f; font-size: 13px; line-height: 19px;"> Cymes (buffet Arroz de Festa). Segundo a reportagem da jornalista Ailin Aleixo, "</span><span style="background-color: white; color: #3f3f3f; font-size: 13px; line-height: 19px;"><i>o menu, como o próprio Victor diz, é baseado no conceito de comfort food paulistana. Ou seja, tudo o que o paulistano curte comer – carne, risotos, massas, yakissoba, coxinha-, reunido de forma concisa e interessante.</i>"</span><span style="background-color: white; color: #3f3f3f; font-size: 13px; line-height: 19px;"> </span></span><br />
Ao fechar a conta,o funcionário perguntou se estava tudo certo e preferimos fazer um comentário construtivo: a carne no meio estava dura no meio, mas falamos isso pois sei que tem como ser melhorada.
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Casa agradável para passar horas conversando com amigos.<br />
Rua<a href="http://maps.google.com.br/maps?jsid=4&hl=pt-BR&um=1&ie=UTF-8&q=Cartel+011&fb=1&cid=0,0,2392083411320735257&near=S%C3%A3o+Paulo&sa=X&ei=G82tT8LtI4m29QTc3fWCCQ&ved=0CAMQkwMwBA"> Arthur de Azevedo, 517 </a>- PinheirosClaudia Rumihttp://www.blogger.com/profile/04044800135471962082noreply@blogger.com1tag:blogger.com,1999:blog-3405869918177030410.post-18167849033432166902012-05-01T23:13:00.001-03:002012-05-01T23:13:39.218-03:00Berinjela chinesa<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Receita boa para comer no dia-dia com gohan bem quente.</span></div>
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<span style="font-family: Verdana, sans-serif;">Eu adoro berinjela e acho que cozinhar sem a casca fica muito mais fácil de digerir. </span></div>
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<span style="font-family: Verdana;">Usei 2 berinjelas japonesas, a porção é pequena. </span></div>
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<span style="font-family: Verdana, sans-serif;">Ingredientes:</span></div>
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<span style="font-family: Verdana, sans-serif;">- 2 berinjelas (usei a japonesa) descascadas e cortadas em cubos </span></div>
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<span style="font-family: Verdana, sans-serif;">- 1 colher de sopa de óleo de canola</span></div>
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<span style="font-family: Verdana, sans-serif;">- 2 dentes de alho bem picados</span></div>
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<span style="font-family: Verdana, sans-serif;">- 1 colher de chá de gengibre ralado</span></div>
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<span style="font-family: Verdana, sans-serif;">- 1/4 de pimenta dedo-de-moça picada</span></div>
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<span style="font-family: Verdana, sans-serif;">- 1/2 cubo de caldo de galinha ( usei 1/2 potinho de caldo knorr)</span></div>
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<span style="font-family: Verdana;">- 2 colheres de sopa de molho de soja</span></div>
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<span style="font-family: Verdana;">- 2 colheres de sopa de mirim</span></div>
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<span style="font-family: Verdana;">- 1 colher de sopa de açucar</span></div>
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<span style="font-family: Verdana;">- 1/2 colher de sopa de óleo de gergelim</span></div>
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<span style="font-family: Verdana;">- 2 colheres de sopa de cebolinha cortadas em rodelas finas </span></div>
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<span style="font-family: Verdana, sans-serif;">Cozinhei no vapor (deixar a água ferver primeiro) as berinjelas por 5 minutos. Retire do fogo e reserve.</span></div>
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<span style="font-family: Verdana;">Em uma frigideira coloque o óleo e deixe esquentar, acrescente o alho, o gengibre e a pimenta dedo de moça. Deixe fritar por um minuto , tomando o cuidado para não queimar.</span></div>
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<span style="font-family: Verdana, sans-serif;">Abaixe o fogo e despeje as berinjelas pré-cozidas. Refogue um pouco. Aumente novamente o fogo e adicione o caldo de galinha, o shoyu, o mirim e o açucar. Deixe reduzir um pouco o líquido , uns 3 minutos. Apague o fogo, adicione a cebolinha e o óleo de gergelim, misture bem e sirva com arroz japonês.</span></div>Katia Minehttp://www.blogger.com/profile/01123938348583594839noreply@blogger.com3tag:blogger.com,1999:blog-3405869918177030410.post-54794446796881687602012-04-30T00:46:00.000-03:002012-04-30T02:22:54.404-03:00Jantar com amigos<div class="separator" style="clear: both; text-align: center;">
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<span style="color: blue;"> entrada de canapés de pão integral com pate e salmão defumado com rabanete , pepino e endro</span><br />
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<span style="color: blue;">que tal esse enrolado de fatia de pão de forma torrado, com uma fina camada de cream cheese, enrolado com presunto cru e levado ao forno para tostar por alguns minutos?!?!? Fácil, prático e rápido.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Voce pode receber seus amigos de várias formas, pois amigos são sempre amigos. Pode ser para uma simples choppada, pizzada, churrasco ou fondue, pois o que vale é o encontro com os amigos. Verdade?! De certa forma é verdade. Amizade não tem hora e nem tempo feio. Mas para que chamar seu amigo para comer SEMPRE a pizza da esquina que vem meio borrachento e diz que é muito boa?! Para que chamar seu amigo e dizer que entende tudo de vinho e servir num cálice de vidro pequeno e não tem nada para acompanhar !? Voces já passaram por isso??? Ja ouvi muita coisa desse tipo, mas isso é apenas para dizer que somos BEM recebidos quando vamos a casa desse amigo. Mas calma lá, sou muito bem recebida tb em outras casas e ate ficam preocupados com minha presença que apenas ADORA comer. Não sou NADA fresca. Esse foi o cardápio do amigo chef Wan Ming Chung que tem seu condomínio Privilege como privilegiado pois ele sempre prepara jantares para a turma.Tô certa?!Não estou acertando para escrever na configuração nova do blog, mas o prato principal foi bucattini com abobrinha salteada e calabresa. Deixou uma pimenta seca moída feita por ele mesmo, para deixar mais picante a gosto. Resultado fantástico. e de sobremesa, pera confitada com sorvete e frutas vermellhas. Um detalhe que deixo bem claro: ele não é daquele que quer fazer e deixa a cozinha ZONEADA para os outros arrumarem. Tudo esta organizado e ingredientes </span><span style="color: #222222; font-family: arial, sans-serif;"><span style="line-height: 16px;">mise in place. Obrigada pela AMIZADE e pelo jantar.</span></span>Claudia Rumihttp://www.blogger.com/profile/04044800135471962082noreply@blogger.com2tag:blogger.com,1999:blog-3405869918177030410.post-32738024297576360722012-04-28T11:31:00.002-03:002012-04-29T18:19:40.453-03:00Carpaccio de Polvo<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Colocar agua dois dedos acima do polvo na panela de pressão e deixar por 25 min. Assim que desligar, manter fechado ate resfriar . Esse polvo tinha 2,1k. esse era um polvo pequeno </span><br />
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R<span style="font-family: Verdana, sans-serif;">etirar da panela e cortar os tentáculos, cabeça aleatoriamente.</span></div>
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<span style="font-family: Verdana, sans-serif;">Cortar a garrafa de 500ml na extremidade.Procurar uma garrafa lisa.Não achei. A dica era comprar o Acqua fresh, mas fui em dois lugares e nao encontrei e optei por essa garrafa por ser mole e seria facil recorte.</span></div>
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<span style="font-family: Verdana, sans-serif;">Inserir o polvo de maneira vertical, todos os tentáculos em direçao a tampinha de comprido e depois fui apertando com outros pedaços para ficar sem espaço algum.. Na foto entrou quase tudo e comi de sashimi o restante. deixar em pé por um instante sem a tampa para escorrer toda água e feche a garrafa e se puder a outra extremidade recortada e levar ao freezer.</span></div>
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<span style="font-family: Verdana, sans-serif;">Na 30 min antes, retirar do frezeer, passar na agua rapidamente e com a mão mesmo apertando, ela ja desgrudará. Levei assim na casa de um amigo chef e ele mesmo retirou e cortou. ele ate testou usar com mandolin(recortador) e deu certo.</span></div>
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<span style="font-family: Verdana, sans-serif;"> Receita de minha amiga Fabiana e com ajuda final do chef Wan. Acompanhar com torrada e baby rúcula.</span></div>
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<br /></div>Claudia Rumihttp://www.blogger.com/profile/04044800135471962082noreply@blogger.com3tag:blogger.com,1999:blog-3405869918177030410.post-31599369371291352282012-04-24T23:41:00.000-03:002012-04-29T18:25:53.752-03:00Casadinhos - Chá de Bebê<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Esta receita é da minha avó e me lembra as festas de aniversário da minha infância.</span></div>
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<span style="font-family: Verdana;">Receita do biscoito:</span></div>
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<span style="font-family: Verdana;">150g de manteiga</span></div>
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<span style="font-family: Verdana;">200g de açúcar</span></div>
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<span style="font-family: Verdana;">2 gemas e um ovo inteiro</span></div>
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<span style="font-family: Verdana;">1/2 cálice de conhaque</span></div>
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<span style="font-family: Verdana;">320g de maisena</span></div>
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<span style="font-family: Verdana;">100g de farinha de trigo</span></div>
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<span style="font-family: Verdana;">1/2 colher (chá) de fermento em pó</span></div>
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<span style="font-family: Verdana;">baunilha ou casca de limão ralada</span></div>
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<span style="font-family: Verdana;">Bater bem a manteiga com açúcar, depois os ovos, conhaque, a farinha e a maisena.</span></div>
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<span style="font-family: Verdana;">Descansar por 30 minutos, depois abrir com o rolo.</span></div>
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<span style="font-family: Verdana;">Cortar e colocar no forno médio, mas não deixar dourar.</span><br />
<span style="font-family: Verdana;">O recheio eu coloquei uma lata de leite condensado na panela de pressão por 40 minutos.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbbV4fHiOxyt7VdUXOqXCQ10RzWIWj3QlB1shY631G0QIF5bmG6b78DZlyx4YwcbCp-eHnVKphrrpFBFtZijzu7dOKtP-amuPlrHCFCKC0gjLojrRFqARHuXGliTCpN9_KGGkrv6GA8ro/s1600/casadinho.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbbV4fHiOxyt7VdUXOqXCQ10RzWIWj3QlB1shY631G0QIF5bmG6b78DZlyx4YwcbCp-eHnVKphrrpFBFtZijzu7dOKtP-amuPlrHCFCKC0gjLojrRFqARHuXGliTCpN9_KGGkrv6GA8ro/s400/casadinho.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQl5Pz5vss8xPSQY5ScbDXkh6XNCjx5_8kqsZLCusakBrLfXmncm1Cxhsf8pWC29dfIgex5QoaC9Sd14LzfbtSEuGnNaAuiQeu2h4avRo9j0ALHCzRKpwgh17hFWSAMM85YsJn4Vu6scY/s1600/_DSC0477R.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQl5Pz5vss8xPSQY5ScbDXkh6XNCjx5_8kqsZLCusakBrLfXmncm1Cxhsf8pWC29dfIgex5QoaC9Sd14LzfbtSEuGnNaAuiQeu2h4avRo9j0ALHCzRKpwgh17hFWSAMM85YsJn4Vu6scY/s640/_DSC0477R.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Depois embrulhamos cada casadinho em um tecido que compramos para combinar com a decoração.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5MH8SB5p80K25YGvchJvmtFgOkaIUo4CrB_ZDzb8XandCywD-q10UNHsUFpGWFo0Tloze-xsQSlQhhMealIoj671W-GmWzjU6KWadZ_t5KotYmzrH_Fnnct5xWO97Pf5Ljyq_rwGQv6s/s1600/_DSC0493R.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5MH8SB5p80K25YGvchJvmtFgOkaIUo4CrB_ZDzb8XandCywD-q10UNHsUFpGWFo0Tloze-xsQSlQhhMealIoj671W-GmWzjU6KWadZ_t5KotYmzrH_Fnnct5xWO97Pf5Ljyq_rwGQv6s/s640/_DSC0493R.JPG" width="411" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Este foi meu último post do Chá de Bebê. Espero que tenham gostado.</span></div>
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<span style="font-family: Verdana;">Agora vou deixar a Katia e a Cláudia postarem também, né.</span></div>
</div>Cyntia Mitihttp://www.blogger.com/profile/14536104828784247201noreply@blogger.com5tag:blogger.com,1999:blog-3405869918177030410.post-90948640933594032012012-04-21T00:15:00.001-03:002012-04-29T18:27:27.039-03:00lembrancinha - Chá de Bebê<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH3vqB4xYmWQjCljaFhMA4Fp7yEuzK2dcNoWiLbhbOqU4cBASgYaYX8ZNyDybhO-3S3yzIvZKf820r14XnZXB4myXhObP3vi1WPiIcrkuxCiDqbW6qGHT7KspAcpvtG5IhLfWxvJ5HsoU/s1600/_DSC0475R.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH3vqB4xYmWQjCljaFhMA4Fp7yEuzK2dcNoWiLbhbOqU4cBASgYaYX8ZNyDybhO-3S3yzIvZKf820r14XnZXB4myXhObP3vi1WPiIcrkuxCiDqbW6qGHT7KspAcpvtG5IhLfWxvJ5HsoU/s640/_DSC0475R.JPG" width="640" /></a></div>
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<span style="font-family: Verdana;">Achamos a foto do sapatinho em um site e AMAMOS!</span><br />
<span style="font-family: Verdana;">Mas, deu o maior trabalho, não é tão simples. Primeiro fomos atrás de um papel bem bonito que combinasse com o nosso tema. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIQ7SZ_9ikULBcuezyYp8OTfK53nR_ygK94NOl7UGP0LIPVM99iKiWZcc_5NDpymY7jXF5d-DPPyMaafxr8CFDvG5bDeuaJnwPJmq1L3M_RqCOqwvw-lMhFjsY1NlO6_5qIRjpnkYXR0E/s1600/_DSC0500R.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIQ7SZ_9ikULBcuezyYp8OTfK53nR_ygK94NOl7UGP0LIPVM99iKiWZcc_5NDpymY7jXF5d-DPPyMaafxr8CFDvG5bDeuaJnwPJmq1L3M_RqCOqwvw-lMhFjsY1NlO6_5qIRjpnkYXR0E/s640/_DSC0500R.JPG" width="640" /></a></div>
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<span style="font-family: Verdana;">O template é esse:</span><br />
<a href="http://bebe.abril.com.br/canais/cuidados_essenciais/passo-a-passo/templates/sapatinhos-template-menina.pdf">http://bebe.abril.com.br/canais/cuidados_essenciais/passo-a-passo/templates/sapatinhos-template-menina.pdf</a><br />
<span style="font-family: Verdana, sans-serif;">Se você tiver uma impressora, dá pra printar direto no papel.</span><br />
<span style="font-family: Verdana;">O trabalhoso é cortar tudo e depois colar.</span><br />
<span style="font-family: Verdana;">A fitinha também compramos pronta da Martha Stewart. Foi só colar.</span><br />
<span style="font-family: Verdana;">Fizemos o tag também. Tudo cortado pela máquina Cricut.</span><br />
<span style="font-family: Verdana;">No final valeu super a pena porque ficou lindinho.</span><br />
<span style="font-family: Verdana;">E dentro colocamos M&M cor de rosa e marrom.</span></div>Cyntia Mitihttp://www.blogger.com/profile/14536104828784247201noreply@blogger.com4