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SGB 1200 A2
Preparação:
1) Corte as baguetes e retire o miolo.
2) Misture a carne picada, a polpa de tomate, a
cebola, o queijo parmesão, um pouco de sal
e de pimenta.
3) Forme a carne picada em 4 hambúrgueres
uniformes, se possível planas, e coloque-os
nas metades das baguetes.
4) Corte o tomate em fatias e distribua-o pelas
baguetes.
5) Distribua o queijo nas baguetes.
6) Coloque as baguetes no tabuleiro 0 e coza-as
a aprox. 225°C no forno preaquecido com
calor superior e inferior durante aprox.
20 minutos na calha inferior.
NOTA
Também pode temperar a carne picada com
manjericão, piripiri ou outros condimentos.
Couve-fl or (gratinada)
Ingredientes:
1/2 Couve-fl or (aprox. 250 g)
3 Rodelas de limão
1 CS de manteiga
1 Colher de chá de farinha
1 Colher de sopa de sumo de limão
1 Colher de sopa de amêndoa em palitos
2 Colheres de sopa de queijo para gratinar
(ralado)
Sal, pimenta, noz-moscada
Preparação:
1) Parta a couve-fl or em raminhos e lave-os.
2) Coza a couve-fl or com as rodelas de limão em
água a ferver com sal durante 8-10 minutos
de modo a que a couve-fl or fi que al dente.
Recolha aprox. 150 ml da água da cozedura.
3) Deixe derreter a manteiga numa panela e
refogue com farinha, mexendo sempre durante
cerca de 1 minuto.
4) Junte a água da cozedura da couve-fl or, me-
xendo sempre e deixe cozer durante aprox. 2
minutos. Se o refogado de farinha fi car muito
espesso, junte aos poucos um pouco de água
até obter uma consistência mais cremosa.
Tempere com sumo de limão, sal, pimenta e
noz-moscada.
5) Coloque a couve-fl or numa forma de empa-
dão (aprox.14 cm diâmetro) e cubra com o
molho de modo uniforme.
6) Distribua o queijo e a amêndoa em palitos por
cima.
7) Coloque a forma de empadão num tabuleiro 0.
8) Deixe gratinar o empadão a aprox. 200°C
no forno preaquecido com calor superior e
inferior durante aprox. 20 minutos na calha
inferior.
Folhados de salmão
Ingredientes:
1 Embalagem de placas de massa folhada
(aprox. 8 unidades)
1 Embalagem de salmão, fumado, em fatias
(aprox. 200 g)
1 Limão
1 Cebola
1 Embalagem de queijo fresco (200 g)
Aneto fresco
Sal e pimenta
1 Gema de ovo
IB_278225_278244_SGB1200A1_LB8.indb 111 06.09.16 17:37
114


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