Guia Tortas e Receitas 2015

GUIA
TORTASE RECEITAS
180 RECEITAS
DELICIOSAS E FÁCEIS DE FAZER
Esta edição traz dezenas de receitas deliciosas
de quiches e tortas salgadas e doces. Recheios,
coberturas e diferentes opções de massas preen-
chem as próximas páginas.
Em cada sugestão você encontra o tempo de
preparo, o rendimento e o grau de dificuldade. Tudo,
claro, para facilitar sua vida na cozinha. Pronta para
fazer e experimentar todas estas delícias? Então, co-
mece a testar cada uma e, depois, faça o ranking das
prediletas da sua família e amigos.
Bom apetite!
Os Editores
redacao@editoraonline.com.br
www.revistaonline.com.br
Sumário
Tortas Doces
Torta Americana ........................................................................................ 8 Torta Rápida de Maçã .............................................................................29
Torta Baba-de-Moça com Marshmallow .............................................. 8 Torta Rápida de Ricota ............................................................................30
Torta Cremosa de Bombom..................................................................... 8 Torta Silvestre ...........................................................................................30
Torta Cremosa de Doce de Leite, Amendoim e Chocolate ............... 9 Torta Saborosa ..........................................................................................30
Torta de Abóbora .....................................................................................10 Torta Sorvete de Chocolate com Café e Gengibre ............................30
Torta de Amêndoa e Damasco ..............................................................10 Torta Suprema de Morango ...................................................................31
Torta de Carambola e Damasco ............................................................10 Torta Trufada ............................................................................................32
Torta de Banana........................................................................................11 Torta Veludo com Morango e Amêndoa Torrada .............................32
Torta de Chocolate Branco com Mousse de Menta ..........................12 Tortinha de Goiaba ..................................................................................32
Torta de Chocolate com Banana ...........................................................12 Torta Trufada de Limão ..........................................................................33
Torta de Chocolate com Calda de Maracujá ......................................12
Torta de Chocolate com Castanha-do-pará .......................................13
Torta de Chocolate com Nozes .............................................................14
Torta de Figo com Aveia e Mel ..............................................................14 Quiche
Torta de Chocolate Diplomata ..............................................................14 Quiche de Abobrinha ..............................................................................36
Torta de Cream Cheese e Morango......................................................14 Quiche de Abobrinha com Champignon ............................................36
Torta de Leite Condensado ....................................................................15 Quiche de Alho-Poró I ............................................................................36
Torta de Maçã ...........................................................................................16 Quiche de Alho-Poró II ..........................................................................37
Torta de Macadâmia ................................................................................16 Quiche de Alho-Poró e Queijo ..............................................................38
Torta de Maracujá ....................................................................................16 Quiche de Brócolis com Bacon .............................................................38
Torta de Morango ....................................................................................17 Quiche de Bacalhau com Uva ................................................................38
Torta de Nozes ..........................................................................................18 Quiche de Avestruz .................................................................................38
Torta de Paçoca ........................................................................................18 Quiche de Camarão .................................................................................39
Torta de Pêssego Rápida .........................................................................18 Quiche de Carne-Seca com Tomate Seco ...........................................40
Torta de Ricota .........................................................................................18 Quiche de Cheddar ..................................................................................40
Torta de Sorvete .......................................................................................19 Quiche de Chuchu ...................................................................................40
Torta Duas Cores .....................................................................................20 Quiche de Creme de Milho ....................................................................40
Torta em Camadas ...................................................................................20 Quiche de Ervilha.....................................................................................41
Torta Fácil ..................................................................................................20 Quiche de Escarola com Anchova ........................................................42
Torta Fácil de Chocolate .........................................................................21 Quiche de Espinafre.................................................................................42
Torta Folhada com Chocolate ...............................................................22 Quiche de Espinafre Incrementado ......................................................42
Torta Gelada de Café ...............................................................................22 Quiche de Frango .....................................................................................43
Torta Holandesa .......................................................................................22 Quiche de Fundo de Alcachofra............................................................44
Torta Mousse de Brigadeiro ...................................................................23 Quiche de Legumes com Erva-Doce....................................................44
Torta Mousse de Chocolate Branco .....................................................24 Quiche de Mandioquinha.......................................................................44
Torta Mousse de Chocolate com Ameixa ...........................................24 Quiche de Javali com Geleia de Gengibre ...........................................45
Torta Mousse de Chocolate com Avelã ...............................................24 Quiche de Palmito....................................................................................46
Torta Mousse Floresta Negra ................................................................25 Quiche de Presunto .................................................................................46
Torta Napolitana ......................................................................................26 Quiche de Queijos ...................................................................................46
Torta Nostalgia .........................................................................................26 Quiche de Salsicha ...................................................................................46
Torta Prática de Banana ..........................................................................26 Quiche de Ricota Simplificada ..............................................................46
Torta Pavê de Salada de Frutas ..............................................................26 Quiche de Tomate ....................................................................................47
Torta Mousse de Morango .....................................................................27 Quiche Lorraine Simplificada ................................................................48
Torta Perdição...........................................................................................28 Massa Básica para Quiche I ...................................................................48
Torta Rápida de Coco ..............................................................................28 Massa Básica para Quiche II ..................................................................48
Torta Rápida ..............................................................................................28 Molho Base para Quiche ........................................................................48
4
Tortas Salgadas Torta de Frango II ....................................................................................74
Torta Agridoce de Manga e Chester Defumado ................................52 Torta de Frango Colonial ........................................................................74
Torta Americana de Milho .....................................................................52 Torta de Frango com Catupiri ...............................................................75
Torta Arco-Íris ..........................................................................................52 Torta de Frango Especial ........................................................................76
Torta Brasileira .........................................................................................53 Torta de Frango no Pão de Forma.........................................................76
Torta Cremosa ..........................................................................................54 Torta de Fubá com Escarola e Aliche ...................................................76
Torta Cremosa de Atum .........................................................................54 Torta de Kani e Legumes ........................................................................77
Torta Cremosa de Batata ........................................................................54 Torta de Legumes com Queijo Prato ...................................................78
Torta Cremosa de Palmito......................................................................54 Torta Delícia de Bacalhau .......................................................................78
Torta de Abóbora com Carne-Seca ......................................................55 Torta Delícia Rápida Light .....................................................................78
Torta de Abobrinha I ...............................................................................56 Torta Deliciosa ..........................................................................................79
Torta de Abobrinha II .............................................................................56 Torta de Lombo Canadense ...................................................................80
Torta de Abobrinha com Carne Moída ...............................................56 Torta de Milho com Queijo e Passas ....................................................80
Torta de Alho-Poró .................................................................................56 Torta de Palmito I ....................................................................................80
Torta de Abobrinha com Kani Kama ...................................................57 Torta de Palmito II ...................................................................................81
Torta de Arroz Integral ...........................................................................58 Torta de Palmito Light ............................................................................82
Torta de Aspargo ......................................................................................58 Torta de Peru Aromática ........................................................................82
Torta de Atum I ........................................................................................58 Torta de Provolone ..................................................................................82
Torta de Atum II.......................................................................................59 Torta de Quatro Queijos e Espinafre ...................................................83
Torta de Atum Light ................................................................................60 Torta de Queijo.........................................................................................84
Torta de Azeitona com Alho-Poró .......................................................60 Torta de Queijo Branco com Agrião ....................................................84
Torta de Bacalhau.....................................................................................60 Torta de Siri e Camarão ..........................................................................84
Torta de Batata..........................................................................................61 Torta de Queijos Light ............................................................................85
Torta de Batata com Frango ao Molho de Soja ..................................62 Torta de Talharim ....................................................................................86
Torta de Berinjela .....................................................................................62 Torta de Tomate Seco com Lombo ......................................................86
Torta de Berinjela com Aliche ...............................................................62 Torta de Tomate Seco e Brócolis...........................................................86
Torta de Brócolis com Calabresa ..........................................................63 Torta de Tomate Seco, Rúcula e Mussarela de Búfala ......................87
Torta de Camarão ....................................................................................64 Torta de Trigo em Grão ..........................................................................88
Torta de Camarão ao Creme ..................................................................64 Torta Econômica de Legumes ...............................................................88
Torta de Carne Desfiada .........................................................................64 Torta Especial ...........................................................................................88
Torta de Carne Moída Diferente ...........................................................65 Torta Especial de Bacalhau ....................................................................89
Torta de Carne Moída Recheada com Abobrinha.............................66 Torta Especial de Lombinho Canadense .............................................90
Torta de Carne-Seca e Mandioca..........................................................66 Torta Estela ................................................................................................90
Torta de Carne-Seca Especial ................................................................66 Torta Expressa de Batata ........................................................................90
Torta de Cebola I ......................................................................................67 Torta Fácil ..................................................................................................90
Torta de Cebola II ....................................................................................68 Torta Expressa de Sálvia, Presunto e Mussarela ................................91
Torta de Cebola III ...................................................................................68 Torta Flamenca .........................................................................................92
Torta de Cebola aos Três Queijos .........................................................68 Torta Focaccia Italiana ............................................................................92
Torta de Champignon .............................................................................69 Torta Folhada Frango com Grão-de-Bico ...........................................92
Torta de Chester e Legumes Light........................................................70 Torta Gelada de Frango Cremoso .........................................................93
Torta de Cogumelo ..................................................................................70 Torta Lanche de Palmito.........................................................................94
Torta de Cogumelo com Ervas Finas Light .........................................70 Torta Pasqualina .......................................................................................94
Torta de Creme de Milho Light.............................................................71 Torta Primavera ........................................................................................94
Torta de Creme de Espinafre .................................................................72 Torta Portuguesa ......................................................................................95
Torta de Escarola ......................................................................................72 Torta Saborosa de Atum com Cenoura e Ervilha ..............................96
Torta de Feijão com Atum ......................................................................72 Torta Salgada I ..........................................................................................96
Torta de Folha de Beterraba ...................................................................73 Torta Salgada II.........................................................................................96
Torta de Frango I ......................................................................................74 Torta Saborosa de Salmão ......................................................................97
5
Tortas
doces
6
7
Torta Americana Torta Baba-de-Moça Torta Cremosa
Por Dalva Zanforlin (Trem da Alegria)
com Marshmallow de Bombom
Rendimento: 8 porções Por Dalva Zanforlin (Trem da Alegria) Por Gege Franco
Grau de dificuldade: fácil
Tempo de preparo: 1 hora e 30 minutos 3FOEJNFOUPQPSÎÜFT Rendimento: 8 porções
Grau de dificuldade: médio Grau de dificuldade: fácil
Ingredientes Tempo de preparo: 3 horas 5FNQPEFQSFQBSPIPSBT
tYÓDBSB EFDIÈ
EFBÎÞDBS
tDPMIFSFT EFTPQB
EFNBOUFJHB Ingredientes da Massa Ingredientes
tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP tPWPT tQBDPUFEFCJTDPJUPTSFDIFBEPT
tYÓDBSB EFDIÈ
EFMFJUF tDPMIFSFT EFTPQB
TBCPSDIPDPMBUF
tPWPT de farinha de rosca tMJUSPEFMFJUF
tDPMIFSFT EFTPQB
EF tDPMIFS EFTPQB
EFDIPDPMBUFFNQØ tMBUBEFMFJUFDPOEFOTBEP
chocolate em pó tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP tHFNBT
tDPMIFS EFTPCSFNFTB
EF tDPMIFSFT EFTPQB
EFBÎÞDBS tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP
fermento em pó tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ tDPMIFS EFTPQB
EFFTTÐODJB
t/P[FTBHPTUP EFCBVOJMIB
tQJUBEBEFTBM Ingredientes do Recheio tMBUBTEFDSFNFEFMFJUF
t(FMFJBEFEBNBTDPBHPTUP Baba-de-moça tCPNCPOTEFDIPDPMBUFDPN
(para rechear) tHEFBÎÞDBS SFDIFJPTBCPSNPSBOHPQJDBEPT
t4VTQJSPQSPOUPBHPTUP QBSBEFDPSBS
tDPQP BNFSJDBOP
EFÈHVB
t/P[FTBHPTUP QBSBEFDPSBS
tNMEFMFJUFEFDPDP Preparo
tHFNBT Forre uma forma redonda de
Preparo BQSPYJNBEBNFOUFDNEFEJÉNFUSP
*OJDJFBUPSUBCBUFOEPPTPWPTDPNP Ingredientes do Marshmallow DPNPTCJTDPJUPTEFDIPDPMBUFFSFTFSWF
BÎÞDBSF FNTFHVJEB KVOUFBNBOUFJHB tYÓDBSB EFDIÈ
EFÈHVB &NVNBQBOFMB KVOUFPMFJUF PMFJUF
Agregue os demais ingredientes aos tYÓDBSB EFDIÈ
EFBÎÞDBS DPOEFOTBEP BTHFNBTFPBNJEPEF
QPVDPT FYDFUPPMFJUF EFJYBOEPPQBSB tDPMIFSFT EFTPQB
EFNFM NJMIP-FWFBPGPHP NFYFOEPTFNQSF
PmOBMFNFYFOEPTFNQSF%FTQFKF tDMBSBTFNOFWF BUÏRVFFOHSPTTF$PMPRVFPDSFNFOB
em forma untada e polvilhada e leve tDPMIFS EFDBGÏ
EF CBUFEFJSBFJODPSQPSFBCBVOJMIBFP
BPGPSOPQSFBRVFDJEPQPSDFSDBEF FTTÐODJBEFCBVOJMIB DSFNFEFMFJUF%FTQFKFPDSFNFTPCSF
NJOVUPT&TQFSFFTGSJBS EFTFOGPSNF PTCJTDPJUPTFDVCSBBUPSUBDPNmMNF
divida a massa ao meio e recheie com Preparo QMÈTUJDP-FWFËHFMBEFJSBBUÏPNPNFOUP
HFMFJBEFEBNBTDP$VCSBDPNPT 1BSBGB[FSBNBTTB DPMPRVFOB EFTFSWJS$VCSBDPNPDIBOUJMJFEFDPSF
TVTQJSPTFFOGFJUFDPNOP[FT CBUFEFJSBBTDMBSBTFCBUBBUÏmDBS DPNPTCPNCPOTQJDBEPT
FNQPOUPEFOFWF+VOUFBTHFNBT
DPOUJOVFCBUFOEPFBHSFHVFPBÎÞDBS
FPTJOHSFEJFOUFTTFDPTQFOFJSBEPT
%FTQFKFFNGPSNBVOUBEBDPN
manteiga e polvilhada com farinha de
rosca e leve ao forno preaquecido por
DFSDBEFBNJOVUPT&ORVBOUP
JTTP QSFQBSFPSFDIFJPDPMPDBOEP
BÈHVBFPBÎÞDBSOVNBQBOFMBF
MFWBOEPBPGPHPBUÏPCUFSVNBDBMEB
SBMB3FUJSFEPGPHPFKVOUFPMFJUF
EFDPDP"HVBSEFFTGSJBSFBHSFHVF
BTHFNBT NFYFOEPCFN1BTTFQPS
VNBQFOFJSB MFWFBPGPHPOPWBNFOUF
QBSBFOHSPTTBSFSFTFSWF1BSUBQBSB
o marshmallow misturando em uma
QBOFMBPBÎÞDBS BÈHVBFPNFM-FWF
BPGPHPBUÏEBSPQPOUPEFDBMEBF
FOUÍP KVOUFBCBVOJMIBFDPMPRVFFTUB
DBMEBRVFOUFBPTQPVDPTTPCSFBT
DMBSBTFNOFWF#BUBTFNQSFBUÏPCUFS
DPOTJTUÐODJBmSNFFSFTFSWF%JWJEBB
NBTTBKÈGSJBFNUSÐTQBSUFTFNSFMBÎÍP
ao comprimento e aplique o recheio
FOUSFFMBT1PSmN DVCSBDPNP
NBSTINBMMPXFEFDPSFBHPTUP
8
'PUPT4IVUUFSTUPDL
Torta Cremosa de Doce de Leite,

Amendoim e Chocolate Ingredientes do Recheio Preparo
Por Ronaldo Rossi
tMBUBTEFMFJUFDPOEFOTBEP #BUBBTHFNBT PBÎÞDBSFBNBOUFJHBBUÏPCUFSVN
tDPMIFS EFTPQB
DIFJBEFNBOUFJHB DSFNFDMBSP*ODPSQPSF BMUFSOBEBNFOUF BGBSJOIBFP
Rendimento: 14 porções
tNMEFDSFNFEFMFJUF MFJUF&NTFHVJEB DPMPRVFPBNFOEPJN PDIPDPMBUF
Grau de dificuldade: médio
tYÓDBSBT EFDIÈ
EFBNFOEPJN BFTTÐODJB BTDMBSBTFNOFWFFPGFSNFOUP.FYB
Tempo de preparo: 1 hora e 30 minutos
torrado e picado delicadamente e leve a massa para assar em forno
Ingredientes da Massa NÏEJPBUÏEPVSBS1BSBQSFQBSBSBDBMEB GFSWBBÈHVB
Ingredientes da Cobertura FPBÎÞDBSQPSBQSPYJNBEBNFOUFNJOVUPT DPMPRVF
tDMBSBTFNOFWF
tHEFDIPDPMBUFNFJP PMJDPSFSFTFSWF1BSBPSFDIFJP DP[JOIFPMFJUF
tHFNBT
amargo picado DPOEFOTBEPQPSDFSDBEFNJOVUPTFEFJYFFTGSJBS
tDPMIFS EFTPQB
EFNBOUFJHB
tNMEFDSFNFEFMFJUF -FWFBPGPHPPMFJUFDPOEFOTBEPDP[JEPFBNBOUFJHB
tYÓDBSB EFDIÈ
EFBÎÞDBS
tDPMIFS EFTPQB
EFHFMBUJOB .FYBCFNBUÏEFTHSVEBSEPGVOEPEBQBOFMB3FUJSF
t£EFYÓDBSB EFDIÈ
EFMFJUF
FNQØJODPMPSFTFNTBCPS EPGPHP BEJDJPOFPDSFNFEFMFJUFFPBNFOEPJN
tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
t-JDPSEFDIPDPMBUFPVEF %FJYFFTGSJBSFSFTFSWF%FSSFUBOPNJDSPPOEBTP
tYÓDBSB EFDIÈ
EFBNFOEPJN
amendoim a gosto DIPDPMBUFDPNPDSFNFEFMFJUF1PSÞMUJNP BEJDJPOF
torrado e picado
tDPMIFSFT EFTPQB
EF PMJDPSFBHFMBUJOBFNJTUVSFCFN$PMPRVFPCPMP
Ingredientes da Calda KÈBTTBEPFNVNBGPSNBDPNBSPSFNPWÓWFM3FHVF
chocolate em pó
tDPQP BNFSJDBOP
EFÈHVB BNBTTBDPNBDBMEBSFTFSWBEB$PMPRVFPSFDIFJP
t&TTÐODJBEFCBVOJMIBBHPTUP
tDPQP BNFSJDBOP
EFBÎÞDBS BMJTFCFNFEFTQFKFBDPCFSUVSB-FWFËHFMBEFJSBBUÏ
tDPMIFS EFTPCSFNFTB
EF
tNMEFMJDPSEFBNFOEPJN PNPNFOUPEFTFSWJS%FDPSFDPNBNFOEPJNQJDBEP
fermento em pó
ou chocolate BOUFTEPDIPDPMBUFFOEVSFDFSDPNQMFUBNFOUF
9
Torta de Abóbora Torta de Carambola
Por Ronaldo Rossi
e Damasco
Rendimento: 15 porções 1PS%ÏCPSB$PSEFJSP
Tempo de preparo: 1 hora Rendimento: 10 porções
Ingredientes da Massa Tempo de preparo: 1 hora e 30 minutos
tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
tEFYÓDBSB EFDIÈ
EF Torta de Amêndoa Ingredientes da Massa
gordura vegetal hidrogenada
tEFDPMIFS EFDIÈ
EFTBM e Damasco tQJUBEBEFTBM
tHEFBÎÞDBS
tBDPMIFSFT EFTPQB
EFÈHVB 1PS+VSBOEZS"ĉPOTP tHEFGBSJOIBEFUSJHP
tPWPT
Ingredientes do Recheio 3FOEJNFOUPQPSÎÜFT t3BTQBTEFMJNÍP
tHEFBCØCPSB Grau de dificuldade: fácil
tDPMIFS EFDIÈ
EFDBOFMBFNQØ Tempo de preparo: 1 hora e 30 minutos Ingredientes do Recheio
tDPMIFS EFDIÈ
EFHFOHJCSFFNQØ tHEFBÎÞDBS
tQJUBEBEFDSBWPEBÓOEJBFNQØ Ingredientes da Massa tHEFNBOUFJHBTFNTBM
tMBUBEFMFJUFDPOEFOTBEP tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP tHEFEBNBTDP
tPWPT tYÓDBSB EFDIÈ
EFBÎÞDBSNBTDBWP tDBSBNCPMBTHSBOEFTFNBEVSBT
t$IBOUJMJBHPTUP tYÓDBSB EFDIÈ
EFBNJEPEFNJMIP cortadas em fatias
tYÓDBSB EFDIÈ
EFCJTDPJUPUJQP tPWPT
Preparo maisena triturado
%FTDBTRVFBBCØCPSBFDPSUFBFN tQJUBEBEFTBM Preparo
DVCPTEFDN$PMPRVFFNVNB tHEFNBOUFJHBTFNTBM 1BSBBNBTTB DPMPRVFUPEPTPT
BTTBEFJSB DVCSBDPNQBQFMBMVNÓOJP tDPMIFS EFTPCSFNFTB
EFBÎÞDBS ingredientes em uma forma e misture
e leve para assar em forno médio EFCBVOJMIB BUÏGPSNBSVNBNBTTBIPNPHÐOFB
QPSNJOVUPTPVBUÏRVFBBCØCPSB tDPMIFSFT EFTPQB
EFDIPDPMBUF &NVNBTVQFSG ÓDJFMJTB BCSBBNBTTB
FTUFKBNBDJB3FUJSFEPGPSOPFEFJYF peneirado DPNVNSPMP GPSSFVNBGPSNBEF
FTGSJBS1SFQBSFBNBTTB NJTUVSBOEP tDPMIFS EFDIÈ
EFFTTÐODJB GVOEPSFNPWÓWFMFMFWFËHFMBEFJSBQPS
BHPSEVSBWFHFUBMËGBSJOIBEFUSJHP de amêndoa NJOVUPT&NTFHVJEB MFWFBPGPSOP
TFNQSFVUJMJ[BOEPBQPOUBEPTEFEPT tDPMIFS EFTPCSFNFTB
EF QPSBQSPYJNBEBNFOUFNJOVUPT
.JTUVSFPTBMËÈHVBFBDSFTDFOUFË fermento em pó 3FTFSWF1BSBQSFQBSBSPSFDIFJP FN
NBTTBTPNFOUFQBSBMJHBSBGBSJOIB/ÍP VNBQBOFMB DPMPRVFPEBNBTDPQBSB
USBCBMIFBNBTTBFNFYDFTTP%FJYFB Ingredientes do Recheio DP[JOIBSFNYÓDBSBT EFDIÈ
EF
EFTDBOTBSQPSNJOVUPTOBHFMBEFJSB tHEFHFMFJBEFEBNBTDP ÈHVBDPNNFUBEFEPBÎÞDBSQPS
&ORVBOUPJTTP DPMPRVFOPMJRVJEJmDBEPS tHEFDIPDPMBUFNFJPBNBSHPPV NJOVUPT3FUJSFEPGPHP EFJYFFTGSJBS
BBCØCPSBBTTBEB PTPWPT PMFJUF BPMFJUFQBSBDPCFSUVSBQJDBEP FCBUBOPMJRVJEJGJDBEPSBUÏPCUFSVN
DPOEFOTBEP PDSBWP BDBOFMBFP DSFNF3FTFSWF#BUBOBCBUFEFJSBPT
HFOHJCSF#BUBBUÏPCUFSVNDSFNF Ingredientes da Cobertura PWPT BNBOUFJHBFPBÎÞDBSSFTUBOUF
MJTP1SÏBRVFÎBPGPSOPËUFNQFSBUVSB tFYÓDBSB EFDIÈ
EFBNÐOEPB BUÏGPSNBSVNDSFNFIPNPHÐOFP
EF$ BCSBBNBTTBFDVCSBVNB TFNQFMFFNPÓEB Acrescente o creme de damasco
BTTBEFJSBEFDN3FDIFJFFMFWFBP tYÓDBSB EFDIÈ
EFBÎÞDBS SFTFSWBEP NJTUVSBOEPMFWFNFOUFTFN
GPSOPQPSNJOVUPT%FJYFFTGSJBSF impalpável peneirado CBUFS%FTQFKFBNJTUVSBTPCSFBNBTTB
TJSWBDPNDIBOUJMJ tDPMIFS EFTPQB
EFSVN EFDPSFDPNGBUJBTEFDBSBNCPMBFMFWFË
tDMBSBT HFMBEFJSB4JSWBCFNHFMBEP
tQJUBEBEFTBM
tDPMIFS EFDIÈ
EFFTTÐODJB
de amêndoa
tYÓDBSB EFDIÈ
EFBNÐOEPB
laminada (para salpicar)
Preparo
#BUBUPEPTPTJOHSFEJFOUFTEBNBTTBOB
CBUFEFJSBBUÏPCUFSVNBGBSPGBÞNJEB
&NTFHVJEB FNQSFHVFFNGPSNJOIBT
#BUBUPEPTPTJOHSFEJFOUFTEBDPCFSUVSB
OPMJRVJEJmDBEPS FTQBMIFPSFDIFJP
TPCSFBNBTTB EFTQFKFBDPCFSUVSBDPN
todos os ingredientes misturados por
DJNBFTBMQJRVFBNÐOEPBTMBNJOBEBT
-FWFBPGPSOPB¡$
10
'PUPT4IVUUFSTUPDL
Torta de Banana
Por Dalva Zanforlin (Trem da Alegria) tCBOBOBT
t.BOUFJHBBHPTUP QBSBVOUBS
Rendimento: 10 porções t"ÎÞDBSFDBOFMBFNQØBHPTUP

Grau de dificuldade: fácil (para polvilhar)
Tempo de preparo: 40 minutos
Preparo
Ingredientes .JTUVSFUPEPTPTJOHSFEJFOUFT FYDFUP
tDPMIFSFT EFTPQB
EFNBOUFJHB BTCBOBOBT FDPMPRVFFNVNUBCVMFJSP
tFYÓDBSB EFDIÈ
EFMFJUF VOUBEPDPNNBOUFJHB"EJDJPOFBT
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP CBOBOBTFNSPEFMBTFNDJNBEBNBTTB
tYÓDBSB EFDIÈ
EFBÎÞDBS DPCSJOEPUVEPDPNBÎÞDBSFDBOFMB-FWF
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ BPGPSOPQSFBRVFDJEPQPSNJOVUPT
11
Torta de Chocolate
com Banana
3FOEJNFOUPQPSÎÜFT
5FNQPEFQSFQBSPIPSBT
Ingredientes da Massa
tHEFCJTDPJUPUJQP
maisena triturado
tDPMIFSFT EFTPQB

de margarina derretida
Torta de Chocolate com
Torta de Chocolate Ingredientes do Recheio
tCBOBOBTOBOJDBT Calda de Maracujá
Branco com Mousse tMBUBEFMFJUFDPOEFOTBEP
tDPMIFSFT EFDIÈ
EFSBTQBTEFMJNÍP
3FOEJNFOUPQPSÎÜFT
de Menta tFOWFMPQFEFHFMBUJOBFNQØJODPMPS
FTFNTBCPS Grau de dificuldade: fácil
Por Ronaldo Rossi tEFYÓDBSB EFDIÈ
EFTVDPEFMJNÍP Tempo de preparo: 1 hora e 50 minutos
tHEFDIPDPMBUFNFJP
3FOEJNFOUPQPSÎÜFT amargo picado Ingredientes da Massa
Grau de dificuldade: fácil tDPMIFSFT EFTPQB
EFNBSHBSJOB tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
Tempo de preparo: 1 hora t3PEFMBTEFCBOBOB QBSBEFDPSBS
tQJUBEBEFTBM
tQJUBEBEFBÎÞDBS
Ingredientes da Massa Preparo tYÓDBSB EFDIÈ
EFNBOUFJHB
tHEFGBSJOIBEFUSJHP .JTUVSFPCJTDPJUPDPNBNBSHBSJOB tPWP
tHEFNBOUFJHB BUÏGPSNBSVNGBSFMP'PSSFPGVOEP
tPWP e as laterais de uma forma com aro Ingredientes do Recheio
tHFNB SFNPWÓWFMFBTTFFNGPSOPNÏEJP tHEFDIPDPMBUFNFJPBNBSHP
tHEFBÎÞDBS QSFBRVFDJEPQPSDFSDBEFNJOVUPT tNMEFDSFNFEFMFJUF
1BSBPSFDIFJP CBUBOPMJRVJEJmDBEPSBT
Ingredientes da Mousse CBOBOBTDPNEPMFJUFDPOEFOTBEP Ingredientes da Calda
tHEFDIPDPMBUFCSBODPQJDBEP %FTQFKFFNVNBUJHFMB KVOUFBTSBTQBT tHEFBÎÞDBS
tNMEFDSFNFEFMFJUF EFMJNÍP PTVDPEFMJNÍPFBHFMBUJOB tDPMIFSFT EFTPQB
EFÈHVB
tNMEFMJDPSEFNFOUB KÈIJESBUBEB$PMPRVFPSFDIFJPTPCSF tLHEFNBSBDVKÈ
tDMBSBT BNBTTBBTTBEBFEFJYFOBHFMBEFJSBBUÏ
tDPMIFSFT EFTPQB
EFBÎÞDBS RVFPDSFNFFOEVSFÎB-FWFBPGPHP Preparo
tDPMIFS EFDBGÏ
EFDPSBOUF CBJYPPMFJUFDPOEFOTBEPSFTUBOUFDPN .JTUVSFBGBSJOIBDPNPTBMFPBÎÞDBS
BMJNFOUÓDJPWFSEF PDIPDPMBUFFBNBSHBSJOBFNFYBBUÏ 'BÎBVNPSJG ÓDJPOPNFJPEBNJTUVSB
tFOWFMPQFEFHFMBUJOBFN RVFPDIPDPMBUFEFSSFUB%FJYFFTGSJBSF FDPMPRVFBNBOUFJHB.JTUVSFDPNBT
QØJODPMPSFTFNTBCPS DVCSBPDSFNFEFCBOBOB7PMUFBUPSUB NÍPTBUÏPCUFSVNBGBSPGBHSPTTB+VOUF
t$IBOUJMJFGPMIBTEFIPSUFMÍ ËHFMBEFJSBBUÏPNPNFOUPEFTFSWJS PPWPFBNBTTFCFN&NCSVMIFBNBTTB
(para decorar) %FDPSFDPNBTSPEFMBTEFCBOBOB FNmMNFQMÈTUJDPFMFWFËHFMBEFJSBQPS
BQSPYJNBEBNFOUFNJOVUPT"CSBB
Preparo massa e forre uma forma redonda de
.JTUVSFCFNUPEPTPTJOHSFEJFOUFTEB DNEFEJÉNFUSP&TQBMIFGFJKÜFTDSVT
NBTTB%FJYFEFTDBOTBSQPSNJOVUPT TPCSFBNBTTBFBTTFFNGPSOPNÏEJP
FGPSSFVNBGPSNBDPNBSPSFNPWÓWFM QSFBRVFDJEPQPSBQSPYJNBEBNFOUF
Faça furos com um garfo e leve a massa NJOVUPT%FJYFFTGSJBSFSFUJSFPTGFJKÜFT
QBSBBTTBSFNGPSOPNÏEJPBUÏEPVSBS 1BSBPSFDIFJP EFSSFUBPDIPDPMBUFFN
%FJYFFTGSJBSFSFTFSWF1BSBBNPVTTF CBOIPNBSJB SFUJSFEPGPHPFBDSFTDFOUF
EFSSFUBPDIPDPMBUFCSBODPDPNPDSFNF PDSFNFEFMFJUF.FYBCFNBUÏRVFP
EFMFJUFFNCBOIPNBSJB"DSFTDFOUF DSFNFmRVFIPNPHÐOFP%FTQFKFOB
PMJDPSEFNFOUB PDPSBOUFFBTDMBSBT NBTTBKÈBTTBEBFMFWFËHFMBEFJSBBUÏ
CBUJEBTFNOFWFKÈDPNPBÎÞDBSF FOEVSFDFS1BSBQSFQBSBSBDBMEB
BHFMBUJOBFNQØIJESBUBEB.JTUVSF NJTUVSFPBÎÞDBSDPNBÈHVBFMFWF
EFMJDBEBNFOUF%FTQFKFBNPVTTFTPCSF BPGPHPBUÏGFSWFS+VOUFBQPMQBEPT
BNBTTBKÈBTTBEBFMFWFËHFMBEFJSBBUÏ NBSBDVKÈTFEFJYFGFSWFSQPSDFSDBEF
PNPNFOUPEFTFSWJS%FDPSFDPNP NJOVUPT"HVBSEFFTGSJBSFFTQBMIF
DIBOUJMJFBTGPMIBTEFIPSUFMÍ TPCSFBUPSUBHFMBEB

'PUPT4IVUUFSTUPDL
Torta de Chocolate com Ingredientes para o Recheio e Cobertura

tLHEFDIPDPMBUFNFJPBNBSHP
Castanha-do-pará tMJUSPEFDSFNFEFMFJUFGSFTDP
Preparo
Rendimento: 15 porções 1BSBQSFQBSBSBNBTTBCSBODB CBUBBTDMBSBTFNOFWF BEJDJPOFBTHFNBT
Grau de dificuldade: médio VNBBVNB NJTUVSBOEPCFN+VOUFPBÎÞDBSBPTQPVDPTFNFYBBUÏGPSNBS
5FNQPEFQSFQBSPIPSBTFNJOVUPT VNDSFNF#BUBOPMJRVJEJmDBEPSBTDBTUBOIBTDPNBGBSJOIBFJODPSQPSF
EFMJDBEBNFOUFËNJTUVSB%JWJEBBNBTTBFNGPSNBTSFEPOEBTEFDNEF
Ingredientes da Massa Branca EJÉNFUSPGPSSBEBTDPNQBQFMNBOUFJHBVOUBEPDPNNBSHBSJOB"TTFFNGPSOP
tHEFDBTUBOIBEPQBSÈ NÏEJPQSFBRVFDJEP EFTFOGPSNFFEFJYFFTGSJBS1BSBBNBTTBEFDIPDPMBUF
tPWPT NJTUVSFBÈHVBDPNPDIPDPMBUF EFJYFFTGSJBSFSFTFSWF+VOUFBGBSJOIBEF
tFYÓDBSBT EFDIÈ
EFBÎÞDBS USJHP PBÎÞDBSFPCJDBSCPOBUP"EJDJPOFPDIPDPMBUFSFTFSWBEPËNJTUVSB
tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP EFGBSJOIB"DSFTDFOUFPØMFP BTHFNBTFBFTTÐODJBEFCBVOJMIBUBNCÏNKÈ
t.BSHBSJOB QBSBVOUBS
NJTUVSBEPTBOUFSJPSNFOUF.FYBCFNUPEPTPTJOHSFEJFOUFTFSFTFSWF#BUB
BTDMBSBTFNOFWFDPNPGFSNFOUPBUÏRVFGPSNFNQJDPTmSNFT%FTQFKF
Ingredientes da Massa de Chocolate PDSFNFSFTFSWBEPMFOUBNFOUFTPCSFBTDMBSBTFNJTUVSFEFMJDBEBNFOUF
tYÓDBSB EFDIÈ
EFDIPDPMBUFFNQØ $PMPRVFBNBTTBFNGPSNBTSFEPOEBTEFDNEFEJÉNFUSPVOUBEBTDPN
t£EFYÓDBSB EFDIÈ
EFÈHVBGFSWFOUF NBSHBSJOBFQPMWJMIBEBTDPNGBSJOIB"TTFFNGPSOPNÏEJPQSFBRVFDJEP
tF£EFYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP EFTFOGPSNFFEFJYFFTGSJBS1BSBQSFQBSBSPSFDIFJPFBDPCFSUVSB EFSSFUBP
tF£EFYÓDBSB EFDIÈ
EFBÎÞDBS DIPDPMBUFFNCBOIPNBSJB SFUJSFEPGPHPFBDSFTDFOUFPDSFNFEFMFJUF.FYB
tFDPMIFS EFDIÈ
EFCJDBSCPOBUPEFTØEJP DPNVNBFTQÈUVMBBUÏPDIPDPMBUFmDBSMJTPFCSJMIBOUFFEFJYFFTGSJBS&TQBMIF
tYÓDBSB EFDIÈ
EFØMFP VNBQBSUFEPSFDIFJPTPCSFDBEBNBTTBKÈBTTBEBFNPOUFPCPMP BMUFSOBOEP
tPWPT BTDBNBEBT&NCSVMIFBTNBTTBTKÈNPOUBEBTDPNmMNFQMÈTUJDPFEFJYFOB
tDPMIFSFT EFDIÈ
EFFTTÐODJB HFMBEFJSBBUÏPEJBTFHVJOUF-FWFËHFMBEFJSBUBNCÏNBPVUSBQBSUFEPDSFNF
EFCBVOJMIB EFDIPDPMBUF"RVFÎBPSFDIFJPFNCBOIPNBSJBBUÏmDBSNBMFÈWFM$VCSBP
tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ CPMPFEFDPSFDPNDBTUBOIBTFNMBTDBTFSBTQBTEFDIPDPMBUF
13
Torta de Chocolate Torta de Cream
com Nozes Cheese e Morango
Por Gege Franco 1PS+VSBOEZS"ĉPOTP
Rendimento: 8 porções 3FOEJNFOUPQPSÎÜFT

Grau de dificuldade: fácil Grau de dificuldade: fácil
Tempo de preparo: 1 hora 5FNQPEFQSFQBSPIPSBFNJOVUPT
Ingredientes Ingredientes da Massa

tYÓDBSB EFDIÈ
EFMFJUF tHEFGBSJOIBEFUSJHP
tYÓDBSB EFDIÈ
EFMJDPSEFDBDBV tHEFNBOUFJHBTFNTBMHFMBEB
tQBDPUFEFCJTDPJUPUJQPDIBNQBHOF tEFYÓDBSB EFDIÈ
EFBÎÞDBS
tMBUBEFMFJUFDPOEFOTBEP tHFNBT
tHEFNBOUFJHB tDPMIFS EFDIÈ
EF
tHEFDIPDPMBUFCSBODPEFSSFUJEP FTTÐODJBEFCBVOJMIB
tYÓDBSBT EFDIÈ
EFOP[FTQJDBEBT t3BTQBTEFMJNÍP
tDPMIFS EFTPQB
EFÈHVB
Preparo tFDPMIFS EFDIÈ
EF
.JTUVSFPMFJUFFPMJDPSEFDBDBVF fermento em pó
VNFEFÎBPTCJTDPJUPTUJQPDIBNQBHOF t.BSHBSJOB QBSBVOUBS
$PNPTCJTDPJUPTVNFEFDJEPT GPSSFVNB
forma redonda de cerca de 30 cm de Torta de Chocolate t'BSJOIBEFUSJHP QBSBQPMWJMIBS
EJÉNFUSP/BCBUFEFJSB DPMPRVFPMFJUF
DPOEFOTBEPFBNBOUFJHB.FYBCFN Diplomata Ingredientes do Recheio
tYÓDBSBT EFDIÈ
EFNPSBOHP
BUÏRVFTFUPSOFVNDSFNF&NTFHVJEB 1PS&MBJOF1JHJOJ
KVOUFPDIPDPMBUFEFSSFUJEPTFNQBSBS Ingredientes da Cobertura
EFCBUFS&TQBMIFBNJTUVSBTPCSFPT Rendimento: 14 porções tMBUBEFDSFNFEFMFJUF
CJTDPJUPT1PSÞMUJNP QPMWJMIFBTOP[FTF
T1PSÞMUJNP QPMWJMIFBTOP[FTF Grau de dificuldade: fácil tPWPT
MFWFËHFMBEFJSBBUÏPNPNFOUPEFTFSWJS
FMBEFJSBBUÏPNPNFOUPEFTFSWJS 5FNQPEFQSFQBSPIPSBT tHEFDSFBNDIFFTF
tEFYÓDBSB EFDIÈ
EFBÎÞDBS
Ingredientes da Massa tDPMIFSFT EFTPQB
EFMJDPSEF
tSFDFJUBEFQÍPEFMØEFDIPDPMBUF frutas silvestres
de sua preferência t.PSBOHPTDPSUBEPTBPNFJPBHPTUP
Tortaa de Ingredientes do Recheio
(para decorar)
Figoo com tHEFDIPDPMBUFBPMFJUFQJDBEP

tMBUBEFDSFNFEFMFJUF
Preparo
Aveiaa e Mel tYÓDBSB EFDIÈ

EFDIBOUJMJ
'BÎBBNBTTBEBUPSUB BNBTTBOEPUPEPT
os ingredientes delicadamente com as
1PS%ÏCPSB$PSEFJSP
CPSB $PSEFJSP tDPMIFS EFTPQB
EFHFMBUJOBFNQØ pontas dos dedos e empregando em
JODPMPSFTFNTBCPS uma assadeira de fundo falso untada e
Rendimento:
ento: 8 porções FOGBSJOIBEB#BUBUPEPTPTJOHSFEJFOUFT
Grau dee dificuldade: fácil Ingredientes da Cobertura EBDPCFSUVSBOPMJRVJEJmDBEPS&N
Tempo de preparo: 1 hora tHEFDIPDPMBUFBPMFJUFQJDBEP TFHVJEB FTQBMIFPTNPSBOHPTQJDBEPT
tHEFCJTDPJUPTBCPSMFJUFF TPCSFBNBTTBEBUPSUB EFTQFKFB
Ingredientes
entes mel picado DPCFSUVSBFMFWFBPGPSOPBUÏRVFFTUFKB
tGPMIBTEFNBTTBQIJMP
BT EF NBTTB QIJMP tYÓDBSB EFDIÈ
EFDSPDBOUFEF mSNF%FQPJTEFGSJB EFDPSFDPN
tDPMIFSFT EFTPQB
EF BÎÞDBS NPSBOHPTDPSUBEPTBPNFJP
manteiga derretida
tmHPTNBEVSPTFmSNFT Preparo
tHEFBWFMÍ 1SFQBSFBSFDFJUBEBNBTTBCÈTJDBEF
tDPMIFSFT EFTPQB
EFNFM DIPDPMBUFFSFTFSWF1BSBPSFDIFJP
t"ÎÞDBS QBSBQPMWJMIBS
BRVFÎBPDSFNFEFMFJUF NJTUVSFP
chocolate até que derreta e acrescente
Preparo PTPVUSPTJOHSFEJFOUFT1BSBNPOUBSB
Forre um refratário com as 4 folhas de UPSUB DPMPRVFOPGVOEPEFVNBGPSNB
massa philo pinceladas com a manteiga DPNBSPSFNPWÓWFMVNBDBNBEBEF
FBTTFFNGPSOPQSFBRVFDJEPBUÏEPVSBS BQSPYJNBEBNFOUFDNEFCPMP1BTTF
5SJUVSFBTBWFMÍTFNJTUVSFBTDPNP VNBDBNBEBEFDIBOUJMJF FNTFHVJEB
NFM$PSUFPmHPFNGBUJBTEF DN EFTQFKFPDSFNFEFDIPDPMBUF.JTUVSF
1BSBNPOUBS DPMPRVFBGBSPGBEFBWFMÍT PTJOHSFEJFOUFTEBDPCFSUVSBFDPMPRVF
FNFMTPCSFBNBTTBBTTBEB BSSVNFBT QPSDJNBEPDSFNF-FWFBUPSUBË
GBUJBTEFmHPQPSDJNBFTBMQJRVFBÎÞDBS HFMBEFJSBBUÏPNPNFOUPEFTFSWJS
14
'PUPT4IVUUFSTUPDL
Torta de Leite tDPMIFS EFTPQB

EFNBOUFJHB
tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ
Condensado tHEFDPDPGSFTDPSBMBEP
Por Gege Franco
Preparo
Rendimento: 8 porções #BUBUPEPTPTJOHSFEJFOUFTOP
Grau de dificuldade: fácil MJRVJEJmDBEPS FYDFUPPDPDPGSFTDPSBMBEP
Tempo de preparo: 1 hora $PMPRVFPTJOHSFEJFOUFTCBUJEPTFNVNB
WBTJMIB NJTUVSFPDPDPF QPSÞMUJNP
Ingredientes EFTQFKFBNBTTBFNVNBGPSNBVOUBEB
tMBUBEFMFJUFDPOEFOTBEP com margarina e polvilhada com farinha
tDPMIFS EFTPQB
EFGBSJOIBEFUSJHP EFUSJHP-FWFBUPSUBBPGPSOPQSFBRVFDJEP
tDPMIFSFT EFTPQB
EFBÎÞDBS QPSBQSPYJNBEBNFOUFNJOVUPT
15
Torta de Macadâmia
1PS%ÏCPSB$PSEFJSP
Tempo de preparo: 1 hora
Ingredientes
tHEFDBTUBOIBUJQPNBDBEÉNJB
tHEFDIPDPMBUFCSBODPQJDBEP
tHEFEBNBTDPTFDP
tHEFNBOUFJHBTFNTBM
tDPMIFS EFDIÈ
EFFTTÐODJB
EFCBVOJMIB
tPWPT
tHEFBÎÞDBSNBTDBWP
tHEFGBSJOIBEFUSJHP
com fermento
Preparo
6OUFMFWFNFOUFGPSNBTSFEPOEBTEF
DNEFEJÉNFUSPFGPSSFPGVOEPDPN
QBQFMNBOUFJHB1JRVFBTDBTUBOIBT
Torta de Maçã em pedaços grandes e corte metade
EBQPSÎÍPEFDIPDPMBUF DFSUJmDBOEP
Por Dalva Zanforlin (Trem da Alegria) se de que os pedaços estão do mesmo
UBNBOIP6TFVNBUFTPVSBQBSBGB[FS
Rendimento: 10 porções pedaços do mesmo tamanho com
PTEBNBTDPTFSFTFSWFPT%FSSFUB
PSFTUBOUFEPDIPDPMBUFCSBODPFB
Torta de Maracujá
Por Flaviane Almeida
NBOUFJHBFNCBOIPNBSJB3FUJSF
Ingredientes da Massa do fogo e adicione a essência de
tHEFGBSJOIBEFUSJHP 3FOEJNFOUPQPSÎÜFT
CBVOJMIB#BUBPTPWPTFPBÎÞDBSFN
tHEFNBOUFJHB Grau de dificuldade: fácil
VNBUJHFMBBUÏFOHSPTTBSFDMBSFBSF
tHEFBÎÞDBS Tempo de preparo: 40 minutos
EFQPJT DPMPRVFBNJTUVSBEFDIPDPMBUF
tPWPT EFSSFUJEP CBUFOEPDPOTUBOUFNFOUF
tDPMIFS EFDIÈ
EFSBTQBTEFMJNÍP Ingredientes da Massa
1FOFJSFBGBSJOIBTPCSFBNJTUVSB
t.BOUFJHB QBSBVOUBS
tQBDPUFEFCJTDPJUPUJQP
FNFYBBPTQPVDPT"EJDJPOFBT
maisena triturado
DBTUBOIBT PDIPDPMBUFCSBODPDPSUBEP
Ingredientes do Recheio tHEFNBSHBSJOBTFNTBM
FPTEBNBTDPTDPSUBEPT$PMPRVFB
tNBÎÍT massa nas formas preparadas e asse
tHEFBÎÞDBS Ingredientes da Cobertura
por cerca de 35 minutos ou até o topo
tDPMIFS EFTPQB
EFSVN tYÓDBSB EFDIÈ
EFÈHVB
mDBSmSNFFDSPDBOUF%FJYFFTGSJBSOBT
tDPMIFS EFDIÈ
EFDBOFMBFNQØ tYÓDBSB EFDIÈ
EFTVDP
GPSNBTBOUFTDPSUBSBTUPSUBT
tPWPCBUJEP DPODFOUSBEPEFNBSBDVKÈ
tYÓDBSB EFDIÈ
EFVWBQBTTB tYÓDBSB EFDIÈ
EFBÎÞDBS
tFOWFMPQFEFHFMBUJOBFNQØ
Preparo TFNTBCPSFJODPMPS
.JTUVSFUPEPTPTJOHSFEJFOUFTEB tDPMIFS EFTPQB
EF
massa com a ponta dos dedos até que TFNFOUFTEFNBSBDVKÈ
GJRVFNBDJBFBCSBBFNTVQFSG ÓDJF
FOGBSJOIBEB6OUFVNBGPSNB Preparo
DPNNBOUFJHBFDPMPRVFBNBTTB .JTUVSFPTCJTDPJUPTDPNBNBSHBSJOBF
MFWBOUBOEPBTCPSEBT1BSBPSFDIFJP GPSSFVNBBTTBEFJSBEFGVOEPGBMTP-FWF
EFTDBTRVFBTNBÎÍT DPSUFBTFN para assar em forno preaquecido por
GBUJBTGJOBTFNJTUVSFBTDPNPBÎÞDBS NJOVUPTPVBUÏRVFmRVFEPVSBEP
FPSVN+VOUFBTVWBTQBTTBTTFN 3FUJSFEPGPSOPFSFTFSWF1BSBGB[FSB
TFNFOUFTFBDBOFMBFNQØ$PMPRVFP DPCFSUVSB IJESBUFBHFMBUJOBDPNBÈHVB
SFDIFJPTPCSFBUPSUB DVCSBDPNUJSBT FPTVDPFMFWFQBSBPCBOIPNBSJBPV
EFNBTTBFQJODFMFPPWPCBUJEP-FWF NJDSPPOEBTBUÏmDBSEJTTPMWJEB+VOUFP
QBSBBTTBSFNGPSOPRVFOUFQPSIPSB BÎÞDBS DPMPRVFBTTFNFOUFTEFNBSBDVKÈ
%FQPJTEFBTTBEBFGSJB QPMWJMIFP FTQFSFBNPSOBSFEFTQFKFBDPCFSUVSBQPS
BÎÞDBSFBDBOFMB4JSWBFNTFHVJEB DJNBEBUPSUB4JSWBFNTFHVJEB
16
'PUPT4IVUUFSTUPDL
Torta de Morango
Por Gege Franco
Preparo
Rendimento: 8 porções 1BSBGB[FSBNBTTB CBUBPTPWPTDPNPBÎÞDBSF
Grau de dificuldade: fácil MFWFBPGPHPFNCBOIPNBSJB NJTUVSBOEPBUÏRVF
5FNQPEFQSFQBSPIPSBT mRVFNPSOPFWPMVNPTP+VOUFBNBOUFJHBEFSSFUJEB
NPSOB SFUJSFEPGPHP BDSFTDFOUFBGBSJOIBQFOFJSBEB
Ingredientes da Massa FNJTUVSFCFN&NTFHVJEB EFTQFKFBNJTUVSBFN
tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP VNBGPSNBSFEPOEBEFDNEFEJÉNFUSP VOUBEB
tYÓDBSB EFDIÈ
EFBÎÞDBS FFOGBSJOIBEBFMFWFBPGPSOPQSÏBRVFDJEPQPS
tDPMIFS EFTPQB
EFNBOUFJHB NJOVUPT3FUJSFEPGPSOP EFTFOGPSNF EFJYFFTGSJBS
tPWPT FDPSUFPCPMPBPNFJP3FTFSWF1BSBPSFDIFJP CBUB
BNBOUFJHBBUÏGPSNBSVNDSFNF+VOUFBTHFNBTF
Ingredientes do Recheio PMJDPSFCBUBQPSNJOVUPT3FTFSWF$PMPRVFPT
tDPMIFSFT EFTPQB
EFNBOUFJHB NPSBOHPTEFNPMIPOPTVDPEFMJNÍPDPNPBÎÞDBS
tYÓDBSB EFDIÈ
EFBÎÞDBS QPSNJOVUPT6NFEFÎBVNBQBSUFEBUPSUBDPN
tHEFNPSBOHPT PMJDPSFFTQBMIFNFUBEFEPDSFNFEFNBOUFJHB
tYÓDBSB EFDIÈ
EFDIBOUJMJ %JTQPOIBQPSDJNBPTNPSBOHPTCFNFTDPSSJEPT
tPWPT FDPMPRVFBPVUSBQBSUFEBUPSUB&TQBMIFQPSDJNB
tDPMIFS EFTPQB
EFMJDPSEFNPSBOHP a outra parte do creme de manteiga e disponha
t4VDPEFMJNÜFT BMHVOTNPSBOHPT%FDPSFDPNDIBOUJMJFQFEBÎPTEF
tYÓDBSB EFDIÈ
EFMJDPSEFTVBQSFGÐSFODJB NPSBOHPFMFWFËHFMBEFJSBBUÏPNPNFOUPEFTFSWJS
17
Torta de Nozes Torta de Pêssego
Rápida
3FOEJNFOUPQPSÎÜFT 1PS"OB1BVMB(.BSUJOT
Grau de dificuldade: fácil )VCCVC#VĉFU
5FNQPEFQSFQBSPIPSBT
Ingredientes Grau de dificuldade: fácil
tYÓDBSBT EFDIÈ
EFBÎÞDBS Tempo de preparo: 30 minutos
tPWPT
tYÓDBSBT EFDIÈ
EFOP[FTNPÓEBT Ingredientes
tYÓDBSBT EFDIÈ
EFGBSJOIBEFSPTDB tMBUBEFMFJUFDPOEFOTBEP
tDPQP BNFSJDBOP
EFDPOIBRVF tMBUB NFTNBNFEJEB
EFMFJUF
t(FMFJBEFTVBQSFGFSÐODJBBHPTUP tHFNB
t.BSHBSJOBFGBSJOIBEFSPTDB tDPMIFS EFTPQB
EFBNJEPEFNJMIP
(para untar e polvilhar) tMBUBEFDSFNFEFMFJUFTFNTPSP
tHEFCJTDPJUPDIBNQBOIF
Demais ingredientes tHEFQÐTTFHPFNDBMEB
tDPMIFSFT EFTPQB
EFBÎÞDBS
tDMBSBT Preparo
t/P[FTNPÓEBTBHPTUP QBSBEFDPSBS
$PMPRVFOPMJRVJEJGJDBEPSPMFJUF
DPOEFOTBEP PMFJUF BHFNBFPBNJEP
Preparo
#BUBBTDMBSBTFNOFWF KVOUFBTHFNBT Torta de Paçoca EFNJMIPFCBUBCFN&NTFHVJEB
MFWFBPGPHP NFYFOEPTFNQSF BUÏ
FPBÎÞDBS BDSFTDFOUFBTOP[FT B 1PS%ÏCPSB$PSEFJSP RVFFOHSPTTF3FUJSFEPGPHP EFJYF
GBSJOIBEFSPTDBFDPOUJOVFCBUFOEP BNPSOBSFBEJDJPOFPDSFNFEFMFJUF
%FTQFKFBNBTTBFNGPSNBTJHVBJT Rendimento: 10 porções 1BSUBQBSBBNPOUBHFN DPMPDBOEPFN
untadas e polvilhadas com farinha de Grau de dificuldade: fácil VNSFGSBUÈSJP PTCJTDPJUPTDIBNQBHOF
SPTDB MFWBOEPQBSBBTTBSFNGPSOP Tempo de preparo: 1 hora regando com a calda dos pêssegos
NÏEJPQPSNJOVUPT3FUJSFEPGPSOP FDPCSJOEPDPNPDSFNF$PMPRVF
VNFEFÎBDPNDPOIBRVFFVOBBT Ingredientes da Massa QÐTTFHPTQJDBEPTQPSDJNBFMFWFË
QBSUFTDPNHFMFJB#BUBBTDMBSBTBUÏ tHEFGBSJOIBEFUSJHP HFMBEFJSBQPSIPSBT4JSWBFNTFHVJEB
RVFFTUFKBNGJSNFTFKVOUFPBÎÞDBS tHEFBÎÞDBS
GPSNBOEPVNNFSFOHVF$VCSBBUPSUB tHEFDIPDPMBUFFNQØ
DPNPNFSFOHVF EFDPSFDPNBTOP[FT tQJUBEBEFTBM
FTJSWBFNTFHVJEB tHEFNBOUFJHBTFNTBM
FNUFNQFSBUVSBBNCJFOUF
tPWP
Torta de Ricota
Ingredientes do Recheio Por Gege Franco
tHEFQBÎPDBBNBTTBEB
tHEFBÎÞDBS Rendimento: 10 porções
tHEFDSFNFEFMFJUFGSFTDP Grau de dificuldade: fácil
tPWPT Tempo de preparo: 1 hora
tQÏTEFNPMFRVFNPÓEPT
t$BMEBEFDBSBNFMPQSPOUBBHPTUP Ingredientes
tHEFSJDPUBGSFTDB
Preparo tPWPT
1BSBBNBTTB FNVNBCBODBEB tDPMIFS EFTPQB
EFNBOUFJHB
DPMPRVFPTJOHSFEJFOUFTTFDPT NJTUVSF tYÓDBSB EFDIÈ
EFMFJUF
KVOUFBNBOUFJHBFGBÎBVNBGBSPGB tYÓDBSB EFDIÈ
EFBÎÞDBS
"CSBVNPSJG ÓDJPOBNBTTB BDSFTDFOUF tDPMIFS EFDBGÏ
EFTBM
PPWP JODPSQPSFPËNBTTBFTPWFBUÏ tYÓDBSB EFDIÈ
EFVWBQBTTB
mDBSIPNPHÐOFB%FJYFEFTDBOTBSQPS t.BSHBSJOB QBSBVOUBS
1 hora na geladeira e forre uma forma t'BSJOIBEFUSJHP QBSBQPMWJMIBS
EFGVOEPSFNPWÓWFMDPNBNBTTB1BSB
PSFDIFJP DPMPRVFFNVNSFDJQJFOUF Preparo
BQBÎPDBBNBTTBEB KVOUFPBÎÞDBS &NVNBUJHFMB DPMPRVFUPEPTPT
"EJDJPOFPDSFNFEFMFJUF PTPWPTF JOHSFEJFOUFTFNJTUVSFCFN%FTQFKFB
NJTUVSFCFN$PMPRVFPSFDIFJPOB NBTTBFNVNBGPSNBSFEPOEBDPNDN
GPSNBFMFWFBPGPSOP%FTFOGPSNFB EFEJÉNFUSP VOUBEBFFOGBSJOIBEB FMFWF
UPSUBBJOEBNPSOBFFOGFJUFBDPNP BPGPSOPQSFBRVFDJEPQPSNJOVUPT
QÏEFNPMFRVFFDBMEBEFDBSBNFMP 3FUJSFEPGPSOP EFJYFFTGSJBSFTJSWB
18
'PUPT4IVUUFSTUPDL
Torta de Sorvete tYÓDBSB EFDIÈ

EFDIPDPMBUF
Por Gege Franco
ao leite ralado
Grau de dificuldade: fácil Preparo
Tempo de preparo: 1 hora .JTUVSFPCJTDPJUPFBNBOUFJHBBUÏ
RVFGPSNFVNBNBTTBIPNPHÐOFB
Ingredientes $PNBNBTTB GPSSFPGVOEPEFVNB
tFYÓDBSB EFDIÈ
EFCJTDPJUPUJQP GPSNBSFEPOEBEFBSPSFNPWÓWFMEF
maisena triturado BQSPYJNBEBNFOUFDNEFEJÉNFUSP
tDPMIFSFT EFTPQB
EFNBOUFJHB 3FTFSWF$PMPRVFOBCBUFEFJSBPSVN
tYÓDBSB EFDBGÏ
EFSVN PTPSWFUFBNPMFDJEPFPDIPDPMBUF
tMJUSPEFTPSWFUFEF &TQBMIFPDSFNFTPCSFBNBTTBFMFWF
chocolate amolecido BUPSUBBPGSFF[FSBUÏFOEVSFDFS
19
Torta em Camadas
Por Gege Franco
Ingredientes
tMBUBEFMFJUFDPOEFOTBEP
tYÓDBSB EFDIÈ
EFDIPDPMBUFFNQØ
tHEFNBOUFJHB
tDPMIFS EFTPQB
EFFTTÐODJB
EFCBVOJMIB
tQBDPUFEFCJTDPJUPUJQPNBJTFOB
TBCPSDIPDPMBUF
tYÓDBSBT EFDIÈ
EFSBTQBT
de chocolate
Preparo
/BCBUFEFJSB DPMPRVFPMFJUF
DPOEFOTBEP PDIPDPMBUFFNQØ B
NBOUFJHBFBFTTÐODJBEFCBVOJMIB
.JTUVSFCFN&NVNBGPSNBRVBESBEB
EFDFSDBEFDNEFEJÉNFUSP JOUFSDBMF
DBNBEBTEFDSFNFFEFCJTDPJUPUJQP
NBJTFOB UFSNJOBOEPFNVNBDBNBEB
EFDSFNF%FDPSFDPNBTSBTQBTEF
Torta Duas Cores DIPDPMBUFFMFWFËHFMBEFJSBBUÏP
Por Gege Franco
NPNFOUPEFTFSWJS
Torta Fácil
Por Gege Franco
Grau de dificuldade: fácil Rendimento: 10 porções
Tempo de preparo: 1 hora Grau de dificuldade: fácil
Ingredientes
tQBDPUFEFCJTDPJUPUJQP Ingredientes da Massa
maisena triturados tFYÓDBSBT EFDIÈ
EFGBSJOIB
tDPMIFS EFTPQB
EFNBOUFJHB de trigo
tMBUBEFMFJUFDPOEFOTBEP tDPMIFSFT EFTPQB
EFBÎÞDBS
tMBUBT NFTNBNFEJEB
EFMFJUF tDPMIFS EFTPQB
EFNBOUFJHB
tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP tHFNBT
tYÓDBSB EFDIÈ
EFDIPDPMBUFNFJP tDPMIFS EFTPQB
EFFTTÐODJB
amargo picado EFCBVOJMIB
tMBUBEFDSFNFEFMFJUF
t3BTQBTEFDIPDPMBUFCSBODP Ingredientes do Recheio
(para decorar) tHEFDIPDPMBUFBPMFJUFEFSSFUJEP
tMBUBEFDSFNFEFMFJUF
Preparo
.JTUVSFPCJTDPJUPUJQPNBJTFOBF Ingredientes da Cobertura
a manteiga até formar uma massa tYÓDBSBT EFDIÈ
EFDIBOUJMJ
IPNPHÐOFB$PNBNBTTB GPSSFP t$FSFKBTBHPTUP QBSBEFDPSBS
fundo de uma forma redonda com aro

SFNPWÓWFMEFBQSPYJNBEBNFOUFEFDN Preparo
EFEJÉNFUSP3FTFSWF&NVNBQBOFMB &NVNBUJHFMB NJTUVSFCFNUPEPTPT
DPMPRVFPMFJUFDPOEFOTBEP PMFJUFFP JOHSFEJFOUFTEBNBTTB&OUÍP DPN
BNJEPEFNJMIP-FWFBNJTUVSBBPGPHP BNBTTB GPSSFBVNBGPSNBEFBSP
NFYFOEPTFNQSF BUÏRVFFOHSPTTF&N SFNPWÓWFMFMFWFBPGPSOPQSFBRVFDJEP
TFHVJEB SFUJSFEPGPHP KVOUFPDIPDPMBUF QPSNJOVUPT3FUJSFFSFTFSWF.JTUVSF
FPDSFNFEFMFJUFFNFYBCFN$PMPRVF todos os ingredientes do recheio e coloque
PDSFNFTPCSFBNBTTBFMFWFBUPSUB TPCSFBNBTTBEBUPSUBKÈGSJB&TQBMIFB
ËHFMBEFJSBBUÏPNPNFOUPEFTFSWJS DPCFSUVSBFEFDPSFDPNBTDFSFKBT-FWFË
%FDPSFDPNSBTQBTEFDIPDPMBUF HFMBEFJSBQPSIPSBFTJSWB

'PUPT4IVUUFSTUPDL
Torta Fácil de tDPMIFS EFTPQB

EFHFMBUJOBFN
pó hidratada
Chocolate tDPMIFSFT EFTPQB
EFMJDPSEFDBDBV
1PS&MBJOF1JHJOJ tNMEFDIBOUJMJCBUJEPFNQPOUPmSNF
Rendimento: 14 porções Preparo

Grau de dificuldade: fácil .JTUVSFPCJTDPJUPUSJUVSBEPDPNBNBOUFJHBF
Tempo de preparo: 1 hora e 30 minutos o chocolate em pó até que forme uma massa
IPNPHÐOFB'PSSFPGVOEPFBTMBUFSBJTEFVNB
Ingredientes da Torta BTTBEFJSBEFGVOEPSFNPWÓWFMFMFWFQBSBHFMBS
tQBDPUFEFCJTDPJUPUJQP &NTFHVJEB QSFQBSFBNPVTTFEFDIPDPMBUF
NBJTFOBNPÓEP EFSSFUFOEPPDIPDPMBUFFNCBOIPNBSJBF
tHEFNBOUFJHBTFNTBM SFTFSWBOEP#BUBOPMJRVJEJmDBEPSPDSFNFEF
tDPMIFSFT EFTPQB
EFDIPDPMBUF MFJUFDPNBHFMBUJOBFBDSFTDFOUFPMJDPSEFDBDBV
em pó .JTUVSFUPEPTPTJOHSFEJFOUFTBPDIPDPMBUF
EFSSFUJEPF EFQPJT BDSFTDFOUFPDIBOUJMJ NFYFOEP
Ingredientes do Recheio EFMJDBEBNFOUF%FQPJT DPMPRVFBNPVTTFOBGPSNB
tHEFDIPDPMBUFNFJPBNBSHP FWPMUFËHFMBEFJSB EFQPJTEFCFNmSNF%FDPSF
tMBUBEFDSFNFEFMFJUFTFNTPSP DPNCPNCPOTPVSBTQBTEFDIPDPMBUFFDFSFKBT

Torta Gelada de Café
Por Ronaldo Rossi
tQBDPUFEFCJTDPJUPUJQPNBJTFOB
tHEFNBOUFJHB
tDPMIFSFT EFTPQB
EF
chocolate em pó
tQJUBEBEFDBOFMBFNQØ
Ingredientes do Recheio
tHEFDSFNFEFMFJUFCBUJEPFN
ponto de chantili
tDPMIFSFT EFTPQB
EFDBGÏFN
QØTPMÞWFM
tQBDPUFEFHFMBUJOBFNQØJODPMPSF
TFNTBCPSEJTTPMWJEBFNYÓDBSB Torta Holandesa
(de chá) de água Por Gege Franco
Ingredientes da Cobertura Rendimento: 8 porções

tHEFDIPDPMBUFNFJPBNBSHP Grau de dificuldade: médio
tHEFDIPDPMBUFBPMFJUF Tempo de preparo: 1 hora
tHEFDSFNFEFMFJUF
tNMEFMJDPSEFDBGÏ Ingredientes
tYÓDBSBT EFDIÈ
EFNBSHBSJOBQBSB
uso culinário
Torta Folhada Ingredientes da Decoração
tHEFDIBOUJMJ tFYÓDBSB EFDIÈ
EFBÎÞDBS
com Chocolate t$BOFMBFNQØBHPTUP
tYÓDBSBT EFDIÈ
EFDSFNFEF
Por Gege Franco Preparo leite fresco
1BSBBNBTTB CBUBPTCJTDPJUPTOP tDPMIFS EFTPQB
EFFTTÐODJB
Rendimento: 8 porções liquidificador e coloque em uma vasilha EFCBVOJMIB
Grau de dificuldade: fácil DPNBDBOFMB PDIPDPMBUFFBNBOUFJHB tHEFCJTDPJUPUJQPNBJTFOB
5FNQPEFQSFQBSPIPSBT .JTUVSFCFNBUÏRVFmRVFVNBNBTTB tHEFDIPDPMBUFNFJPBNBSHP
homogênea e forre uma assadeira de tMBUBEFDSFNFEFMFJUF
Ingredientes GVOEPSFNPWÓWFMFMFWFBPGPSOPNÏEJP tDPMIFS EFTPCSFNFTB
EFNBSHBSJOB
tHEFNBTTBGPMIBEBQSPOUB preaquecido para assar até que fique tHEFCJTDPJUPDPNDPCFSUVSB
tMBUBEFCSJHBEFJSPQSPOUP EPVSBEB QPSDFSDBEFNJOVUPT3FUJSF de chocolate
tMBUBEFDSFNFEFMFJUF EPGPSOPFEFJYFFTGSJBS$PMPRVFOB
tYÓDBSBT EFDIÈ
EFDIBOUJMJ HFMBEFJSBBUÏRVFmRVFUPUBMNFOUFGSJB Preparo
tYÓDBSB EFDIÈ
EFDFSFKBFNDBMEB 1BSBPSFDIFJP CBUBUPEPTPTJOHSFEJFOUFT /BCBUFEFJSB NJTUVSFBNBSHBSJOB
OPMJRVJEJmDBEPSBUÏPCUFSVNDSFNF FPBÎÞDBSBUÏPCUFSVNDSFNFDMBSP
Preparo IPNPHÐOFPFMFWFËHFMBEFJSB&TQFSF FMFWF.JTUVSFPMFJUFDPOEFOTBEP
"CSBBNBTTBGPMIBEBFDPSUFBFN FOEVSFDFSQBSBDPMPDBSBDPCFSUVSB1BSB EFMJDBEBNFOUF#BUBPDSFNFEFMFJUF
RVBUSPQBSUFTJHVBJT-FWFBTBPGPSOP BDPCFSUVSB EFSSFUBPTDIPDPMBUFTDPN em ponto de chantili e incorpore
QSÏBRVFDJEPFNVNBGPSNBVOUBEBQPS PDSFNFEFMFJUF DPMPRVFPMJDPSFFTQFSF EFMJDBEBNFOUFËNJTUVSBBOUFSJPS$PN
BQSPYJNBEBNFOUFNJOVUPT.JTUVSF FTGSJBS%FTQFKFTPCSFBUPSUBKÈGSJBFEFJYF PCJTDPJUPUJQPNBJTFOB GPSSFPGVOEPEF
PCSJHBEFJSPQSPOUPDPNPDSFNFEFMFJUF OBHFMBEFJSBQPS QFMPNFOPT IPSBT1BSB VNBGPSNBEFDNEFEJÉNFUSPEFBSP
FSFTFSWF1BSBNPOUBSBUPSUB DPMPRVF TFSWJS EFTFOGPSNF QBTTBOEPVNBGBDBOB SFNPWÓWFM$PMPRVFNFUBEFEPDSFNFF
uma das partes da massa folhada em MBUFSBMEBBTTBEFJSB%FDPSFDPNDIBOUJMJF QPSDJNB EFTQFKFPSFTUBOUFEPTCJTDPJUPT
VNBUSBWFTTBF QPSDJNB FTQBMIFNFUBEF DBOFMBFNQØ $PNQMFUFDPNPSFTUBOUFEPDSFNFF
EPCSJHBEFJSPDPNPDSFNFEFMFJUF&N MFWFBPGSFF[FSQPSDFSDBEFIPSBT&N
TFHVJEB DVCSBDPNPVUSBQBSUFEFNBTTB VNBQBOFMB BRVFÎBPDSFNFEFMFJUF P
BTTBEB"EJDJPOFNFUBEFEPDIBOUJMJ DIPDPMBUFFBNBSHBSJOB3FUJSFBUPSUBEP
FVNBQBSUFEFNBTTB"DSFTDFOUFP GSFF[FS FTQBMIFBDPCFSUVSB EFTFOGPSNFF
SFTUBOUFEPDSFNFEFDIPDPMBUF BÞMUJNB EFDPSFDPNPTCJTDPJUPTDPNDPCFSUVSBEF
QBSUFEFNBTTBF QPSDJNB PSFTUBOUFEP DIPDPMBUF.BOUFOIBBUPSUBOBHFMBEFJSB
DIBOUJMJ%FDPSFDPNBTDFSFKBT BUÏPNPNFOUPEFTFSWJS

'PUPT4IVUUFSTUPDL
Torta Mousse de tYÓDBSBT EFDIÈ

EFDIBOUJMJCBUJEPFNQPOUPEF
clara em neve
Brigadeiro t$IPDPMBUFFNMBTDBT QBSBEFDPSBS
1PS&MBJOF1JHJOJ
Preparo
Rendimento: 14 porções 'BÎBBNBTTBCÈTJDBEFDIPDPMBUFFSFTFSWF-FWF
Grau de dificuldade: fácil BPGPHPPMFJUFDPOEFOTBEPFPDIPDPMBUFFNQØ
Tempo de preparo: 1 hora e 30 minutos NFYFOEPBUÏPCUFSQPOUPEFCSJHBEFJSP%FJYFFTGSJBS
&NTFHVJEB CBUBOPMJRVEJmDBEPSPCSJHBEFJSP P
Ingredientes DSFNFEFMFJUF PMJDPSFBHFMBUJOBKÈIJESBUBEB%FQPJT
tSFDFJUBEFQÍPEFMØEFDIPDPMBUF RVFPDSFNFFTUJWFSIPNPHÐOFP NJTUVSFYÓDBSBT
de sua preferência EFDIÈ
EFDIBOUJMJCBUJEP NFYFOEPEFMJDBEBNFOUF
tMBUBEFMFJUFDPOEFOTBEP 1BSBNPOUBSBUPSUB DPMPRVFVNBDBNBEBEFCPMP
tDPMIFSFT EFTPQB
EFDIPDPMBUFFNQØ EFBQSPYJNBEBNFOUFDNEFFTQFTTVSBFNVNB
tMBUBEFDSFNFEFMFJUFTFNTPSP GPSNBEFGVOEPSFNPWÓWFM&TQBMIFTPCSFBNBTTB
tDPMIFS EFTPQB
EFHFMBUJOBFNQØ VNBDBNBEBEFDIBOUJMJCBUJEP1PSÞMUJNP EFTQFKFB
JODPMPSFTFNTBCPS NPVTTFEFCSJHBEFJSPFMFWFËHFMBEFJSBBUÏFOEVSFDFS
tDPMIFS EFTPQB
EFMJDPSEFDBDBV %FDPSFDPNDIBOUJMJFDIPDPMBUFFNMBTDBT

Torta Mousse de Torta Mousse
Chocolate Branco de Chocolate
1PS&MBJOF1JHJOJ
com Avelã
Rendimento: 14 porções Por Daniela Ramos
Tempo de preparo: 1 hora e 30 minutos 3FOEJNFOUPQPSÎÜFT
Ingredientes Tempo de preparo: 1 hora
tSFDFJUBEFQÍPEFMØEFDIPDPMBUF
tMBUBEFDSFNFEFMFJUFTFNTPSP
tHEFDIPDPMBUFCSBODPQJDBEP Torta Mousse de Ingredientes da Massa
tHEFCJTDPJUPUJQP
tYÓDBSBT EFDIÈ
EFDIBOUJMJCBUJEPFN
ponto de clara em neve Chocolate com Ameixa maisena triturado
tYÓDBSB EFDIÈ
EFBWFMÍUSJUVSBEB
tDPMIFS EFTPQB
EFHFMBUJOBFNQØ Por Dalva Zanforlin (Trem da Alegria)
tYÓDBSB EFDIÈ
EFNBSHBSJOBTFNTBM
JODPMPSTFNTBCPS tHEFDIPDPMBUFNFJP
t3BTQBTEFDIPDPMBUFCSBODPFDFSFKBT 3FOEJNFOUPQPSÎÜFT
Grau de dificuldade: médio amargo derretido
(para decorar) tEFYÓDBSB EFDIÈ
EFDSFNFEFMFJUF
Tempo de preparo: 3 horas
Preparo
Ingredientes da Massa Ingredientes do Creme
1SFQBSFBSFDFJUBEBNBTTBCÈTJDBEF
tPWPT tHFNBT
DIPDPMBUFFSFTFSWF-FWFPDSFNFEF
tYÓDBSBT EFDIÈ
EFBÎÞDBS tYÓDBSB EFDIÈ
EFBÎÞDBS
MFJUFBPGPHPQBSBBRVFDFS"QØTEFTMJHBS
PGPHP BDSFTDFOUFPDIPDPMBUFCSBODPF tYÓDBSB EFDIÈ
EFMFJUFRVFOUF tDPMIFS EFTPQB
EFBNJEPEFNJMIP
NFYBCFNBUÏmRVFIPNPHÐOFP&TQFSF tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP tDPMIFS EFTPQB
EFFTTÐODJBEFBWFMÍT
o creme esfriar e adicione o chantili tQJUBEBEFTBM tYÓDBSB EFDIÈ
EFMFJUF
CBUJEP NFYFOEPEFMJDBEBNFOUF1PS tDPMIFS EFTPQB
EFGFSNFOUPFNQØ tYÓDBSB EFDIÈ
EFNBSHBSJOBTFNTBM
ÞMUJNP BEJDJPOFBHFMBUJOBKÈIJESBUBEB t.BOUFJHB QBSBVOUBS
tEFYÓDBSB EFDIÈ
EFBWFMÍUSJUVSBEB
1BSBNPOUBSBUPSUB DPMPRVFVNB
DBNBEBEFBQSPYJNBEBNFOUFDNEF Ingredientes da Mousse Ingredientes da Mousse
FTQFTTVSBEFCPMPEFDIPDPMBUFFNVNB tMBUBEFDSFNFEFMFJUFDPNTPSP tFOWFMPQFEFHFMBUJOBFNQØJODPMPS
GPSNBEFGVOEPSFNPWÓWFM&TQBMIFVNB tMBUBEFMFJUFDPOEFOTBEP TFNTBCPS
DBNBEBEFDIBOUJMJ EFTQFKFPDSFNFEF tMBUBTEFDIPDPMBUFFNQØ tYÓDBSB EFDIÈ
EFMFJUF
DIPDPMBUFFMFWFËHFMBEFJBBUÏFOEVSFDFS tDPMIFS EFDIÈ
EFFTTÐODJB tMBUBEFMFJUFDPOEFOTBEP
Decore com as raspas de chocolate EFBNFJYBT tYÓDBSB EFDIÈ
EFDSFNFEFMFJUF
CSBODPFBTDFSFKBT tYÓDBSB EFDIÈ
EFDIBOUJMJ tHEFDIPDPMBUFNFJPBNBSHP
t"NFJYBTBHPTUP QBSBEFDPSBS
derretido
tHEFDIPDPMBUFBPMFJUFEFSSFUJEP
Preparo tNMEFDIBOUJMJ
1BSBGB[FSBNBTTB CBUBPTPWPTDPNP t3BTQBTEFDIPDPMBUFFBWFMÍ
BÎÞDBSQPSNJOVUPTBUÏPCUFSVNB (para decorar)
NJTUVSBGPGBFPEPCSPEPWPMVNF
%JNJOVBBWFMPDJEBEFEBCBUFEFJSB Preparo
BDSFTDFOUFPMFJUF PTBMFDPOUJOVF
.JTUVSFUPEPTPTJOHSFEJFOUFTEBNBTTB
CBUFOEP"EJDJPOFEFMJDBEBNFOUFB
BUÏGJDBSIPNPHÐOFBFDVCSBPGVOEPEF
GBSJOIBNJTUVSBEBBPGFSNFOUPFCBUB
VNBGPSNBDPNBSPSFNPWJWFM3FTFSWF
NBJTVNQPVDP$PMPRVFBNJTUVSBFN
1BSBQSFQBSBSPDSFNF MFWFBTHFNBT P
uma assadeira untada com manteiga
e leve ao forno preaquecido por 40 BÎÞDBS PBNJEPEFNJMIP BFTTÐODJBEF
NJOVUPT3FUJSF EFJYFFTGSJBSFDPSUF BWFMÍT PMFJUF BNBSHBSJOBFBTBWFMÍT
BNBTTBBPNFJP1BSBGB[FSBNPVTTF USJUVSBEBTBPGPHPFDP[JOIFBUÏRVFB
CBUBUPEPTPTJOHSFEJFOUFTOBCBUFEFJSB NJTUVSBEFTQSFOEBEPGVOEPEBQBOFMB
FYDFUPBFTTÐODJBFPDIBOUJMJ BUÏ 1BSBBNPVTTF IJESBUFBHFMBUJOBFN
PCUFSVNDSFNFDPOTJTUFOUF3FUJSF pó no leite e coloque no liqudificador
FBDSFTDFOUFBFTTÐODJBFPDIBOUJMJ UPEPTPTJOHSFEJFOUFT FYDFUPPDIBOUJMJ
NJTUVSBOEPEFMJDBEBNFOUF1BSUBQBSBB 1PSÞMUJNP BDSFTDFOUFPDIBOUJMJ1BSB
NPOUBHFN DPMPDBOEPNFUBEFEBNBTTB BNPOUBHFNEBUPSUB DPMPRVFPDSFNF
FNVNSFDJQJFOUFDPNBSPSFNPWÓWFM KÈGSJPTPCSFBNBTTBSFTFSWBEB-FWF
%FTQFKFQPSDJNBBNPVTTFFMFWF ËHFMBEFJSBQPSBQSPYJNBEBNFOUF
QBSBHFMBSBUÏFOEVSFDFS3FUJSFPBSPF NJOVUPT"DSFTDFOUFBNPVTTFFWPMUF
EFDPSFBUPSUBDPNPDIBOUJMJCBUJEPFBT ËHFMBEFJSBBUÏFOEVSFDFS%FDPSFDPN
BNFJYBT4JSWBFNTFHVJEB SBTQBTEFDIPDPMBUFFBWFMÍT

'PUPT4IVUUFSTUPDL
Torta Mousse t3BTQBTEFDIPDPMBUFFDFSFKBT

(para decorar)
Floresta Negra
1PS&MBJOF1JHJOJ Preparo
1SFQBSFVNBNBTTBCÈTJDBEFDIPDPMBUFF
Rendimento: 14 porções SFTFSWF#BUBOPMJRVJEJmDBEPSPDSFNFEF
Grau de dificuldade: fácil MFJUFFBHFMBUJOBKÈIJESBUBEB&NTFHVJEB
5FNQPEFQSFQBSPIPSBT EFSSFUBPDIPDPMBUFFBEJDJPOFËNJTUVSBEF
DSFNFEFMFJUF"DSFTDFOUFBDBMEBEFDFSFKB
Ingredientes FPDIBOUJMJCBUJEP NFYFOEPEFMJDBEBNFOUF
tSFDFJUBEFQÍPEFMØEFDIPDPMBUFEF 1BSBNPOUBSBUPSUB DPMPRVFVNBDBNBEB
sua preferência EPCPMPEFDIPDPMBUFEFBQSPYJNBOEBNFOUF
tHEFDIPDPMBUFNFJPBNBSHP DNEFFTQFTTVSBFNVNBGPSNBEFGVOEP
tMBUBEFDSFNFEFMFJUF SFNPWÓWFMFSFHVFDPNBDBMEBEFDFSFKB
tDPMIFSFT EFTPQB
EFDBMEBEFDFSFKB %FTQFKFBNPVTTFnPSFTUBOFHSBQPSDJNB
tDPMIFSFT EFTPQB
EFHFMBUJOBFNQØ -FWFBUPSUBËHFMBEFJSBBUÏFOEVSFDFS
JODPMPSFTFNTBCPS %FDPSFDPNSBTQBTEFDIPDPMBUFFDFSFKBT

Torta Nostalgia Torta Pavê de
Por Gege Franco
Salada de Frutas
Rendimento: 8 porções Por Dalva Zanforlin (Trem da Alegria)
Tempo de preparo: 1 hora Rendimento: 15 porções
Ingredientes Tempo de preparo: 40 minutos
tHEFDIPDPMBUFFNQØ
tQBDPUFEFCJTDPJUPUJQP Ingredientes do Creme de Chocolate
maisena triturado tHEFDIPDPMBUFNFJPBNBSHP
tYÓDBSB EFDIÈ
EFBÎÞDBS QBSBDPCFSUVSB
tDPMIFS EFTPQB
EFSVN tNMEFDSFNFEFMFJUF
tYÓDBSB EFDIÈ
EFNBOUFJHB tDPMIFS EFTPQB
EFFTTÐODJBEFSVN
tYÓDBSBT EFDIÈ
EFDIBOUJMJ tQBDPUFEFCJTDPJUPUJQPDIBNQBHOF
t/P[FT DFSFKBTFGJPTEFPWPT tYÓDBSB EFDIÈ
EFMFJUFGFSWJEP
(para decorar) tDPMIFSFT EFTPQB
EFBÎÞDBS
Preparo Demais Ingredientes

.JTUVSFFNVNBUSBWFTTBPDIPDPMBUF tMBUBEFTBMBEBEFGSVUBTFTDPSSJEBT
FNQØ PCJTDPJUPUJQPNBJTFOB P tDPMIFS EFTPQB
EFNFM
BÎÞDBS PSVNFBNBOUFJHB BUÏRVF tDPMIFSFT EFTPQB
EFSVN
GJRVFVNBNBTTBMJTBFIPNPHÐOFB
&NTFHVJEB DPMPRVFBNBTTBFNVNB Preparo
GPSNBSFEPOEBDPNBSPSFNPWÓWFMEF .JTUVSFBTBMBEBEFGSVUBTDPNPNFM
DFSDBEFDNEFEJÉNFUSP"QFSUF FPSVNFSFTFSWF1BSBGB[FSPDSFNF
CFN BUÏRVFDVCSBUPEBGPSNB EFSSFUBPDIPDPMBUF NJTUVSFBPDSFNF
%FTQFKFPDIBOUJMJQPSDJNBEBNBTTB EFMFJUFFËFTTÐODJBEFSVNFSFTFSWF
Torta Napolitana FEFDPSFDPNPTGJPEFPWPT BTOP[FT

FBTDFSFKBT-FWFËHFMBEFJSBBUÏP
.JTUVSFPMFJUFGFSWJEPDPNPBÎÞDBS
FVNFEFÎBPTCJTDPJUPT1BSUBQBSBB
Por Gege Franco NPNFOUPEFTFSWJS NPOUBHFNEBTUPSUBT&NVNSFDJQJFOUF
BSSVNFBTCPMBDIBTFDPMPRVFQPSDJNBP
Rendimento: 10 porções DSFNFEFDIPDPMBUF&TQBMIFBTBMBEBEF
Grau de dificuldade: fácil GSVUBT-FWFËHFMBEFJSBQPSIPSBT
5FNQPEFQSFQBSPIPSBT
Torta Prática
Ingredientes
tQBDPUFTEFCJTDPJUPUJQP de Banana
maisena triturado Por Dalva Zanforlin (Trem da Alegria)
tYÓDBSB EFDIÈ
EFDIPDPMBUFBP
leite ralado Rendimento: 8 porções
tYÓDBSB EFDIÈ
EFDPDPSBMBEP Grau de dificuldade: fácil
tMJUSPEFTPSWFUFTBCPSOBQPMJUBOP Tempo de preparo: 1 hora
t$PCFSUVSBQSPOUBQBSBTPSWFUF
(para acompanhar) Ingredientes
tMJNÍP
Preparo tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP
.JTUVSFPCJTDPJUPUJQPNBJTFOB tDPMIFSFT EFTPQB
EFBÎÞDBS
USJUVSBEP PDIPDPMBUFFPDPDPSBMBEP tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
1BSBNPOUBSBUPSUB GPSSFDPNBGBSPGB tCBOBOBT
EFCJTDPJUPPGVOEPVNBGPSNBSFEPOEB tPWPT
DPNBSPSFNPW¶WFMEFBQSPYJNBEBNFOUF tDPMIFS EFTPQB
EFNBSHBSJOB
DNEFEJÉNFUSP&TQBMIFVNB t$BOFMBFNQØFBÎÞDBSBHPTUP
camada do sorvete de chocolate por
DJNB&NTFHVJEB DPMPRVFPVUSB Preparo
DBNBEBEBNJTUVSBEFCJTDPJUPFGPSNF .JTUVSFFNVNBUJHFMBBGBSJOIBEF
uma nova camada com o sorvete de USJHPDPNPBÎÞDBSFPGFSNFOUP$PSUFBT
NPSBOHP"DSFTDFOUFOPWBTDBNBEBT CBOBOBTFNGBUJBTFNJTUVSFËTHPUBTEF
EBGBSPGBFPTPSWFUFEFDSFNF1PS MJNÍP$PMPRVFBNBTTBFNGPSNBEFWJESP
ÞMUJNP EFTQFKFPSFTUBOUFEFNJTUVSB FBMUFSOFDBNBEBTEFCBOBOBTFCPMJOIBT
EFCJTDPJUP BQFSUBOEPCFNUPEBTBT EFNBSHBSJOB'JOBMJ[FQPMWJMIBOEPDBOFMB
DBNBEBT-FWFBPGSFF[FSBUÏFOEVSFDFS FBÎÞDBS"TTFBUPSUBFNGPSOPNÏEJPQPS
4JSWBDPNDPCFSUVSBQBSBTPSWFUF NJOVUPTFTJSWBFNTFHVJEB

'PUPT4IVUUFSTUPDL
Torta Mousse tYÓDBSB EFDIÈ

EFÈHVB
de Morango (para hidratar a gelatina)
1PS.BSJB$BSOFMØ[ &TDPMB"OHBUVSBNB
tMJUSPEFDIBOUJMJ
3FOEJNFOUPBVOJEBEFT Preparo
Grau de dificuldade: fácil #BUBOPMJRVJEJmDBEPSPTQSJNFJSPT
Tempo de preparo: 50 minutos JOHSFEJFOUFT"EJDJPOFPDBMEPEFMJNÍPFBT
HFMBUJOBTIJESBUBEBT CBUFOEPCFN%FTQFKF
Ingredientes em vasilha espaçosa e acrescente o chantili
tMBUBEFMFJUFDPOEFOTBEP CBUJEP FOWPMWFOEPEFMJDBEBNFOUFBUÏRVF
TBCPSNPSBOHP mRVFVOJGPSNF1BSUBQBSBBNPOUBHFN
tHEFDSFNFEFMFJUF VUJMJ[BOEPVNBNBTTBEFCPMPDPSUBEBBP
tYÓDBSBT EFDIÈ
EFBÎÞDBS NFJPOPNFTNPUBNBOIPEPBSPVTBEP
tYÓDBSBT EFDIÈ
EFNPSBOHPT $PMPRVFPQSJNFJSPDÓSDVMPEFNBTTBEFOUSP
limpos e cortados EPBSP TPCSFVNQSBUP$PMPRVFBNPVTTF
tDPMIFSFT EFTPQB
EFDBMEPEFMJNÍP TPCSFBNBTTBOBBMUVSBEFTFKBEBF QPSDJNB
tFOWFMPQFEFHFMBUJOBFNQØ PVUSPDÓSDVMPEFNBTTB%FQPJTEFNPOUBEB
TBCPSNPSBOHP MFWFBUPSUBBPGSFF[FSQPSNJOVUPT3FUJSF
tHEFHFMBUJOBFNQØTFNTBCPS FEFDPSFDPNDIBOUJMJCBUJEPFNPSBOHPT

Torta Perdição Torta Rápida
1PS%ÏCPSB$PSEFJSP Por Gege Franco
Rendimento: 10 porções Rendimento: 8 porções

Tempo de preparo: 1 hora Tempo de preparo: 1 hora e 30 minutos

tQBDPUFEFCJTDPJUPTBCPSMFJUFFNFM tDPMIFSFT EFTPQB
EFNBOUFJHB
tHEFNBOUFJHB tYÓDBSB EFDIÈ
EFBÎÞDBS
tCBOBOBTOBOJDBTNBEVSBT tHFNBT
e cortadas em rodelas tDMBSBTFNOFWF
tFYÓDBSB EFDIÈ
EFBÎÞDBS tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
tDMBSBT tHEFDIPDPMBUFNFJP
tFOWFMPQFEFHFMBUJOBFNQØ amargo derretido
JODPMPSFTFNTBCPS
tMBUBTEFDSFNFEFMFJUF Ingredientes da Cobertura
tHEFDIPDPMBUFNFJPBNBSHP tHEFDIPDPMBUFNFJP
amargo derretido
Preparo tMBUBEFDSFNFEFMFJUF
5SJUVSFPCJTDPJUPOPMJRVJEJmDBEPSBUÏ tDPMIFS EFTPQB
EFMJDPSEFDBDBV
GPSNBSVNBGBSPGBHSPTTB3FUJSFEP
MJRVJEJmDBEPSFNJTUVSFCFNDPNB Preparo
NBOUFJHB'PSSFPGVOEPEFVNBGPSNB $PMPRVFOBCBUFEFJSBBNBOUFJHB P
SFEPOEBEFBSPSFNPWÓWFMEFDNEF BÎÞDBSFBTHFNBT.JTUVSFCFNBUÏ
EJÉNFUSP BNBTTBOEPCFN3FTFSWF GPSNBSVNDSFNFFTCSBORVJÎBEP&N
Dissolva a gelatina em 5 colheres (de
TPQB
EFÈHVBGSJBFEFJYFEFTDBOTBSQPS Torta Rápida de Coco TFHVJEB KVOUFPDIPDPMBUFEFSSFUJEP
SFUJSFBNJTUVSBEBCBUFEFJSBFJODPSQPSF
NJOVUPTFMFWFBPGPHPFNCBOIP Por Dalva Zanforlin (Trem da Alegria) delicadamente a farinha e as claras em
NBSJBBUÏEJTTPMWFSDPNQMFUBNFOUF-FWF OFWF%FTFQFKFFNVNBGPSNBSFEPOEB
BPGPHPCBJYPBCBOBOBDPNNFUBEF Rendimento: 10 porções DPNBSPSFNPWÓWFMEFBQSPYJNBEBNFOUF
EPBÎÞDBSFYÓDBSB EFDIÈ
EFÈHVB Grau de dificuldade: fácil DNEFEJÉNFUSP GPSSBEBDPNQBQFM
%FJYFDP[JOIBSBUÏmDBSNBDJB#BUBBOP Tempo de preparo: 1 hora NBOUFJHB-FWFBNBTTBBPGPSOP
liquidificador com a gelatina dissolvida QSFBRVFDJEPQPSDFSDBEFNJOVUPT
FKVOUFMBUBEFDSFNFEFMFJUF#BUBBT Ingredientes da Massa %FQPJTEFQSPOUP EFTFOGPSNF SFUJSF
DMBSBTFNOFWFDPNPBÎÞDBSSFTUBOUFF tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP PQBQFMNBOUFJHBFSFTFSWF1BSBB
JODPSQPSFBTEFMJDBEBNFOUFBPDSFNFEP tYÓDBSB EFDIÈ
EFBÎÞDBS DPCFSUVSB NJTUVSFPDIPDPMBUF PDSFNF
MJRVJEJmDBEPS%FTQFKFBNBTTBOBGPSNB tDPMIFSFT EFTPQB
EFNBOUFJHB EFMFJUFFPMJDPS&TQBMIFPDSFNFTPCSFB
reservada e leve para gelar por cerca de 3 tPWP NBTTBEBUPSUBFTJSWB
IPSBT%FTFOGPSNFFSFUPSOFËHFMBEFJSB tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
&NVNBUJHFMB DPMPRVFBPVUSBMBUBEF tDPMIFS EFDIÈ
EFTBM
DSFNFEFMFJUF SFTFSWBOEPDPMIFS EF
TPQB
DIFJBQBSBEFDPSBS"RVFÎBFN Ingredientes do Creme
CBOIPNBSJBFKVOUFPDIPDPMBUFQJDBEP tMJUSPEFMFJUF
BPTQPVDPT NFYFOEPDVJEBEPTBNFOUF tDPMIFSFT EFTPQB
EFBÎÞDBS
3FUJSFEPGPHPF RVBOEPFTUJWFSNPSOP tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP
FTQBMIFTPCSFBUPSUBHFMBEB$PMPRVF t3BTQBTEFMJNÍPBHPTUP
no centro da torta a colher de creme de
MFJUFSFTFSWBEBFNFTDMFDPNPBVYÓMJP Ingredientes da Cobertura
EFDPMIFSPVHBSGP EPDFOUSPQBSBBT tHEFDPDPSBMBEP
MBUFSBJT4JSWBBUPSUBCFNHFMBEB tMBUBEFMFJUFDPOEFOTBEP
Preparo
1BSBGB[FSBNBTTB NJTUVSFUPEPTPT
ingredientes e sove até que fique macia
FIPNPHÐOFB3FTFSWF'BÎBPDSFNF
MFWBOEPUPEPTPTJOHSFEJFOUFTBPGPHP
%FJYFDP[JOIBS SFUJSFFSFTFSWF'PSSFDPN
BNBTTBVNBBTTBEFJSBVOUBEBFQPMWJMIBEB
DPMPRVFQPSDJNBPDSFNFFDVCSBDPN
uma mistura de coco ralado e leite
DPOEFOTBEP-FWFBUPSUBBPGPSOPNÏEJP
BUÏRVFFTUFKBEPVSBEBFTJSWBFNTFHVJEB

'PUPT4IVUUFSTUPDL
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
Torta Rápida de Maçã tYÓDBSB EFDIÈ
EFBÎÞDBS
1PS%ÏCPSB$PSEFJSP misturado com canela
t.BSHBSJOBFGBSJOIBEFUSJHP
Rendimento: 10 porções (para untar e polvilhar)
Tempo de preparo: 1 hora Preparo
#BUBOPMJRVJEJmDBEPSPTPWPT PØMFPFP
Ingredientes BÎÞDBSBUÏIPNPHFOFJ[BS+VOUFBGBSJOIB
tPWPT JOUFHSBMFCBUBQPSNJOVUP$PMPRVFB
tYÓDBSB EFDIÈ
EFØMFP NJTUVSBFNVNBUJHFMB BEJDJPOFBGBSJOIBEF
tFYÓDBSB EFDIÈ
EFBÎÞDBS USJHPFNFYBCFN+VOUFBNBÎÍ BTQBTTBTF
tYÓDBSB EFDIÈ
EFGBSJOIBJOUFHSBM PGFSNFOUP NFYFOEPCFN$PMPRVFBNBTTB
tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP em uma forma redonda untada e enfarinhada
tYÓDBSBT EFDIÈ
EFNBÎÍQJDBEB FQPMWJMIFBÎÞDBSDPNDBOFMBBOUFTEFJSBP
FNDVCPT GPSOP-FWFQBSBBTTBSQPSDFSDBEFNJOVUPT
tDPMIFSFT EFTPQB
EFVWBQBTTB FNGPSOPNÏEJPFTJSWBEFQPJTEFGSJB

Torta Rápida de Ricota Torta Saborosa
Por Gege Franco
3FOEJNFOUPQPSÎÜFT Rendimento: 8 porções

Tempo de preparo: 30 minutos 5FNQPEFQSFQBSPIPSBT

tHEFSJDPUB tQBDPUFEFCJTDPJUPUJQPDIBNQBHOF
tYÓDBSBT EFDIÈ
EFMFJUF tYÓDBSB EFDIÈ
EFMFJUFNPSOP
tMBUBEFMFJUFDPOEFOTBEP tDPMIFSFT EFTPQB
EF
tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP chocolate em pó
tDPMIFS EFTPQB
EFBNJEPEFNJMIP
tPWPT Ingredientes do Recheio
tYÓDBSB EFDIÈ
EFBÎÞDBS tMBUBEFDSFNFEFMFJUF
tYÓDBSB EFDIÈ
EFVWBQBTTB tMBUBEFMFJUFDPOEFOTBEP
t.BSHBSJOBFGBSJOIBEFUSJHP tMBUBT NFTNBNFEJEB
EFMFJUF
(para untar) tHFNBT
tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP
Preparo tDPMIFSFT EFTPQB
EFDIPDPMBUF
#BUBUPEPTPTJOHSFEJFOUFTOP em pó
MJRVJEJmDBEPS%FTQFKFBNJTUVSBFNVNB tYÓDBSBT EFDIÈ
EFDIBOUJMJ
assadeira e leve ao forno até que fique t$IPDPMBUFHSBOVMBEP QBSBEFDPSBS
EPVSBEB
Preparo
1BSBBNBTTB NJTUVSFPMFJUF P
DIPDPMBUFFNQØFVNFEFÎBPTCJTDPJUPT
$PMPRVFPTCJTDPJUPTVNFEFDJEPTFN
VNBUSBWFTTBFSFTFSWF1BSBQSFQBSBSP
SFDIFJP MFWFBPGPHPPMFJUFDPOEFOTBEP
PMFJUF BTHFNBT PBNJEPEFNJMIPFP
DIPDPMBUFFNQØ.FYBTFNQSFBUÏRVF
PDSFNFFOHSPTTF3FUJSFBNJTUVSBEP Torta Sorvete de
Torta Silvestre
GPHPFBEJDJPOFPDSFNFEFMFJUF%FTQFKF
PSFDIFJPTPCSFPTCJTDPJUPTOBUSBWFTTBF Chocolate com Café
DVCSBBUPSUBDPNmMNFQMÈTUJDPFEFJYF
FTGSJBS%FQPJTRVFKÈFTUJWFSGSJB SFUJSF e Gengibre
o filme plástico e coloque uma camada Por Dalva Zanforlin (Trem da Alegria)
Rendimento: 10 porções EFDIBOUJMJTPCSFPDSFNF1PMWJMIFP
Grau de dificuldade: fácil DIPDPMBUFHSBOVMBEPFMFWFËHFMBEFJSB Rendimento: 10 porções
Tempo de preparo: 1 hora BUÏPNPNFOUPEFTFSWJS Grau de dificuldade: fácil
Ingredientes
tHEFNBOUFJHB Ingredientes
tHFNBT tFYÓDBSB EFDIÈ
EFCJTDPJUPEF
tHEFCJTDPJUPTUJQPDIBNQBOIF chocolate triturado
tFYÓDBSBT EFDIÈ
EFBÎÞDBS tDPMIFSFT EFTPQB
EFNBOUFJHB
tHEFNPSBOHPT sem sal
tYÓDBSB EFDBGÏ
EFSVN
Preparo tDPMIFS EFDBGÏ
EFHFOHJCSFFNQØ
.JTUVSFBNBOUFJHBFPBÎÞDBSFCBUB tMJUSPEFTPSWFUFEFDIPDPMBUF
CFN"DSFTDFOUFBTHFNBT YÓDBSB amolecido
EFDIÈ
EFCJTDPJUPTQJDBEPT BTDMBSBT tDPMIFSFT EFDIÈ
EFDBGÏFN
FNOFWFF QPSÞMUJNP PTNPSBOHPT QØTPMÞWFM
DPSUBEPTFNQFEBÎPT SFTFSWBOEPBMHVOT
JOUFJSPTQBSBEFDPSBS/VNBGPSNB Preparo
arrume alternadamente uma camada de .JTUVSFPCJTDPJUPFBNBOUFJHBFGPSSF
NBTTBEFNPSBOHPT PVUSBEFCJTDPJUPT VNBGPSNBSFEPOEBEFGVOEPSFNPWÓWFM
F BTTJN TVDFTTJWBNFOUFBUÏFODIFSB DPNBNBTTB#BUBPSVN PHFOHJCSF
GPSNB EFJYBOEPBÞMUJNBDBNBEBEF PDBGÏFPTPSWFUFFNVNBCBUFEFJSB
NBTTBEFNPSBOHPT&OGFJUFBUPSUBDPN %FTQFKFPDSFNFTPCSFBNBTTBFMFWF
BTGSVUBTJOUFJSBTFMFWFBBPSFGSJHFSBEPS BUPSUBBPDPOHFMBEPSBUÏFOEVSFDFS
QPSIPSBTBUÏRVFBERVJSBDPOTJTUÐODJB 4JSWBHFMBEP
30
'PUPT4IVUUFSTUPDL
Torta Suprema
de Morango
1PS&MBJOF1JHJOJ
Rendimento: 14 porções Preparo

Grau de dificuldade: fácil -FWFPDSFNFEFMFJUF PMFJUF
Tempo de preparo: 1 hora DPOEFOTBEP PBDIPDPMBUBEPFBGBSJOIB
EJTTPMWJEBBPGPHP NFYFOEPTFNQBSBS
Ingredientes 2VBOEPJOJDJBSGFSWVSB BCBJYFPGPHPF
tMBUBTEFDSFNFEFMFJUFTFNTPSP EFJYFFODPSQBS%FTMJHVFPGPHP FTQFSF
tMBUBEFMFJUFDPOEFOTBEP FTGSJBSFBDSFTDFOUFPDIBOUJMJCBUJEP
tDPMIFS EFTPCSFNFTB
EFGBSJOIBEF SFTFSWBOEPYÓDBSB EFDIÈ
"EJDJPOF
trigo dissolvida em água BHFMBUJOBFNJTUVSFCFN1BSUBQBSB
tDPMIFS EFTPQB
EFHFMBUJOBFNQØ BNPOUBHFNEBUPSUB BDPNPEBOEP
TFNTBCPSIJESBUBEBFEJTTPMWJEB VNBDBNBEBEFCPMPFNVNBSPEF
tDPMIFSFT EFTPQB
EFBDIPDPMBUBEP DNEFEJÉNFUSP$PMPRVFQPSDJNB
TBCPSNPSBOHP VNBDBNBEBEFDIBOUJMJF FNTFHVJEB
tNMEFDIBOUJMJ VNBEFDSFNFEFNPSBOHP-FWFQBSB
tSFDFJUBEFNBTTBEFQÍPEFMØEF HFMBSQPSIPSBTOPGSFF[FSF EFQPJT
morango de sua preferência EFBMHVNBTIPSBT EFDPSFBUPSUBDPN
t.PSBOHPTBHPTUP QBSBEFDPSBS
DIBOUJMJFNPSBOHPT
31
Torta Veludo
com Morango
e Amêndoa Torrada
Torta Trufada Tempo de preparo: 3 horas
Por Gege Franco Ingredientes da Massa

tPWPT
Rendimento: 10 porções tDPMIFSFT EFTPQB
EFBÎÞDBS
EFGÏDVMBEFCBUBUB
5FNQPEFQSFQBSPIPSBT
Ingredientes da Massa tMJUSPEFMFJUF
tPWPT tHFNBTQFOFJSBEBT
tYÓDBSBT EFDIÈ
EFBÎÞDBS
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
tDPMIFS EFTPQB
EFNBSHBSJOB
tDPMIFSFT EFTPQB
EFBÎÞDBS Tortinha de Goiaba
tYÓDBSB EFDIÈ
EFMFJUF tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP 1PS+VSBOEZS"ĉPOTP
tYÓDBSB EFDIÈ
EFDIPDPMBUFFNQØ tEFYÓDBSB EFDIÈ
EFWJOIP
tDPMIFSFT EFTPQB
EFNBOUFJHB CSBODPEPDF Rendimento: 15 unidades
tDPMIFSFT EFTPQB
EFGFSNFOUPFNQØ tDPMIFS EFTPCSFNFTB
EFFTTÐODJB Grau de dificuldade: fácil
tDPMIFSFT EFTPQB
EFØMFP EFCBVOJMIB Tempo de preparo: 1 hora e 10 minutos
t.BSHBSJOBFGBSJOIBEFUSJHP t$IBOUJMJBHPTUP QBSBDPCSJS
(para untar e polvilhar) tYÓDBSB EFDIÈ

EFBNÐOEPBTUPSSBEBT Ingredientes da Massa
(para decorar) tHEFGBSJOIBEFUSJHP
Ingredientes da t.PSBOHPTBHPTUP QBSBEFDPSBS
tHEFBNJEPEFNJMIP
Cobertura e do Recheio tHEFNBOUFJHB
tHEFDIPDPMBUFBPMFJUFSBMBEP Preparo tPWP
tMBUBEFDSFNFEFMFJUF 1BSBGB[FSBNBTTB CBUBBTDMBSBTFN tDPMIFSFT EFTPQB
EFBÎÞDBS
tYÓDBSB EFDIÈ
EFOP[FTQJDBEBT OFWFFKVOUFBTHFNBT"DSFTDFOUFP t3BTQBTEFMJNÍPBHPTUP
tDPMIFSFT EFTPQB
EFMJDPSEFDBDBV BÎÞDBSFBGÏDVMBEFCBUBUBFDPOUJOVF
CBUFOEP$PMPRVFBNJTUVSBFNVNB Ingredientes do Recheio
*OHSFEJFOUFTEB$BMEB GPSNBFMFWFQBSBBTTBS3FUJSFBNBTTB tHEFSJDPUBQBTTBEBQFMBQFOFJSB
tYÓDBSBT EFDIÈ
EFMFJUF EFJYFFTGSJBSFDPSUFBFNUSÐTEJTDPT tHEFDSFBNDIFFTF
tDPMIFSFT EFTPQB
EFDIPDPMBUF 1BSBPSFDIFJP MFWFUPEPTPTJOHSFEJFOUFT tPWPT
em pó BPGPHP FYDFUPPWJOIPCSBODPFB tMBUBEFMFJUFDPOEFOTBEP
FTTÐODJBEFCBVOJMIB FEFJYFFOHSPTTBS tQJUBEBEFDBOFMBFNQØ
Preparo 3FUJSF BDSFTDFOUFPWJOIPCSBODPEPDF t&TTÐODJBEFMJNÍPBHPTUP
/BCBUFEFJSB NJTUVSFUPEPTPT FBFTTÐODJBEFCBVOJMIB3FTFSWF1BSUB
ingredientes da massa e coloque em uma QBSBBNPOUBHFNEBUPSUB DPMPDBOEP Ingredientes da Cobertura
GPSNBSFEPOEBEFDNEFEJÉNFUSP PSFDIFJPFNVNEPTEJTDPT"DPNPEF tHEFHPJBCBEB
EFBSPSFNPWÓWFMVOUBEBFFOGBSJOIBEB PVUSPEJTDPQPSDJNB BDSFTDFOUFNBJT tYÓDBSB EFDIÈ
EFWJOIPUJOUPTFDP
-FWFBNBTTBBPGPSOPQSFBRVFDJEPQPS SFDIFJPFDVCSBDPNPÞMUJNPEJTDP
DFSDBEFNJOVUPT3FUJSFEPGPSOP $PMPRVFQPSDJNBPDIBOUJMJCBUJEP Demais Ingredientes
EFJYFFTGSJBS EFTFOGPSNFFDPSUFBP BTBNÐOEPBTFPTNPSBOHPT-FWFË tHEFHPJBCBEB
NFJP&NVNBQBOFMB DPMPRVFPDSFNF HFMBEFJSBQPSIPSBFTJSWBFNTFHVJEB
EFMFJUFFBRVFÎB+VOUFPDIPDPMBUF Preparo
SBMBEPFNJTUVSFCFNBUÏRVFEFSSFUB Amasse todos os ingredientes da massa
QPSDPNQMFUP.JTUVSFBTOP[FT PMJDPS BUÏRVFmRVFMJTBFNBDJB EFJYBOEP
FSFTFSWF$PMPRVFVNBEBTQBSUFTEB EFTDBOTBSOBHFMBEFJSBQPSNJOVUPT
massa cortada dentro da mesma forma &NTFHVJEB BCSBBNBTTBFNVNB
FNRVFGPJBTTBEB GPSSBEBDPNQBQFM GPSNBQBSBUPSUBDPNGVOEPGBMTP#BUB
BMVNÓOJP FVNFEFÎBDPNBNFUBEF todos os ingredientes do recheio no
EPTJOHSFEJFOUFTEBDBMTBNJTUVSBEPT MJRVJEJmDBEPSFSFTFSWF-FWFUPEPT
$PMPRVFNFUBEFEPSFDIFJPFDVCSB PTJOHSFEJFOUFTEBDPCFSUVSBBPGPHP
DPNBPVUSBQBSUFEBNBTTB"DPNPEFP FSFTFSWF1BSUBQBSBBNPOUBHFN
restante da calda e complete com a outra BMUFSOBOEPDBNBEBTEFHPJBCBEBGBUJBEB
QBSUFEPSFDIFJPFMFWFËHFMBEFJSBQPS FSFDIFJP-FWFQBSBBTTBS DVCSBBUPSUB
DFSDBEFIPSBT DPNBDPCFSUVSBFTJSWB

'PUPT4IVUUFSTUPDL
Torta Trufada
tFOWFMPQFEFHFMBUJOBFNQØTFNTBCPSOBDPSWFSEF
de Limão tYÓDBSB EFDIÈ
EFÈHVB
1PS$P[JOIB&ODBOUBEB t3BTQBTEFMJNÍPBHPTUP
3FOEJNFOUPQPSÎÜFT Demais Ingredientes

Grau de dificuldade: fácil t$IBOUJMJ QBSBEFDPSBS
Tempo de preparo: 45 minutos t3PEFMBTEFMJNÍPBHPTUP

(para decorar)
Ingredientes da Torta
tHEFNBSHBSJOBTFNTBM Preparo
tQBDPUFEFCJTDPJUPUJQP .JTUVSFUPEPTPTJOHSFEJFOUFTEBUPSUBBUÏPCUFSVNB
maisena triturado massa homogênea e forre o fundo de uma forma
t3BTQBTEFMJNÍP SFEPOEBEFGVOEPGBMTP DPNDNEFEJÉNFUSP
3FTFSWF1BSBPSFDIFJP IJESBUFBTHFMBUJOBTOBÈHVBF
Ingredientes do Recheio MFWFBPGPSOPNJDSPPOEBTQPSNJOVUP%FQPJT CBUB
tHEFSJDPUB as no liquidificador com os demais ingredientes por
tHEFDIPDPMBUFCSBODPEFSSFUJEP NJOVUPT%FTQFKFBNJTUVSBOBGPSNBGPSSBEBDPNB
tHEFDSFNFEFMFJUF NBTTBFMFWFBTBPGSFF[FSQPSNJOVUPT%FDPSFB
tDBJYBEFHFMBUJOBFNQØTBCPSMJNÍP UPSUBDPNDIBOUJMJFSPEFMBTEFMJNÍPFTJSWB
33
34
Quiches
35
'PUPT4IVUUFSTUPDL
Quiche de Abobrinha Quiche de Abobrinha Quiche de Alho-Poró I
1PS.BSHBSJEB/VOFT#FOUP 1PS3PTF"SUFF$SJBÎÜFT
com Champignon
Rendimento: 4 porções 1PS3PTF"SUFF$SJBÎÜFT Rendimento: 7 porções
Tempo de preparo: 1 hora e 30 minutos Rendimento: 7 porções Tempo de preparo: 1 hora e 30 minutos
Ingredientes da Massa Tempo de preparo: 1 hora e 30 minutos Ingredientes da Massa
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ Ingredientes da Massa tPWP
t4BMBHPTUP tHEFGBSJOIBEFUSJHPQFOFJSBEB t.BOUFJHBPVNBSHBSJOB QBSBVOUBS
tHEFNBSHBSJOBHFMBEB tDPMIFS EFDIÈ

EFTBM tMBUBEFDSFNFEFMFJUFTFNTPSP
tDPMIFSFT EFTPQB
EFB[FJUF tHEFNBOUFJHBPVNBSHBSJOB tDPMIFSFT EFTPQB
EFMFJUF
tPWPT TFNTBMFNUFNQFSBUVSBBNCJFOUF se necessário
t«HVBHFMBEB TFOFDFTTÈSJP tHFNB tDPMIFSFT EFTPQB
EFRVFJKP
tNMEFÈHVB parmesão ou provolone ralado
Ingredientes do Recheio t.BSHBSJOB QBSBVOUBS
tDPMIFS EFDBGÏ
EFTBM
tEFOUFTEFBMIPQJDBEPT
tDPMIFSFT EFTPQB
EFB[FJUF Ingredientes do Recheio Ingredientes do Recheio
tHEFBCPCSJOIBTSBTQBEBTFSBMBEBT tBMIPTQPSØT
tHEFBCPCSJOIBT
t4BMFQJNFOUBEPSFJOPBHPTUP tHEFNBOUFJHBPVNBSHBSJOB
tHEFDIBNQJHOPOGBUJBEP
tHFNBT t4BMFQJNFOUBEPSFJOPBHPTUP
tMBUBEFDSFNFEFMFJUF
Ingredientes do Creme
tYÓDBSB EFDIÈ
EFRVFJKPQSBUPSBMBEP Ingredientes do Creme
tNMEFDSFNFEFMFJUF
tHEFRVFJKPQBSNFTÍPSBMBEP tNMEFDSFNFEFMFJUF
tHEFRVFJKPQBSNFTÍPSBMBEP tHEFRVFJKPQBSNFTÍPSBMBEP
Preparo tYÓDBSB EFDIÈ
EFMFJUF tFYÓDBSB EFDIÈ
EFMFJUF
1BSBGB[FSBNBTTB DPMPRVFBGBSJOIB t/P[NPTDBEBSBMBEBBHPTUP tHFNBT
o fermento e o sal em uma tigela e tPWPT tPWPT
KVOUFBNBSHBSJOB PB[FJUFFPTPWPT t4BMBHPTUP t4BMFOP[NPTDBEBSBMBEBBHPTUP
5SBCBMIFBNBTTBDPNBQPOUBEPT t/P[FTUSJUVSBEBTBHPTUP
dedos delicadamente até que se forme Preparo
VNBNBTTBNBDJB"DSFTDFOUFÈHVB 1BSBBNBTTB DPMPRVFBGBSJOIBEFUSJHP Preparo
TFOFDFTTÈSJPFEFJYFEFTDBOTBSQPS FNVNBTVQFSG ÓDJFFBCSBVNPSJG ÓDJPOP *OJDJFQFMBNBTTB DPMPDBOEPFNVN
NJOVUPT1BSBPSFDIFJP GSJUFPBMIP NFJP"DSFTDFOUFPTBM BHFNB BÈHVBF SFDJQJFOUFBGBSJOIBEFUSJHP PPWP
OPB[FJUF KVOUFBBCPCSJOIBFEFJYF BNBOUFJHBBNPMFDJEBFWÈUSBCBMIBOEP PRVFJKPSBMBEP PDSFNFEFMFJUFFP
SFGPHBS5FNQFSFDPNTBMFQJNFOUBF a massa com a ponta dos dedos até TBM.JTUVSFCFNDPNBTNÍPTF TF
EFJYFFTGSJBS+VOUFBTHFNBT PDSFNFEF PCUFSVNGBSFMPHSPTTP1PMWJMIFGBSJOIB OFDFTTÈSJP BDSFTDFOUFPMFJUF%FJYF
MFJUF PRVFJKPQSBUPFNFUBEFEPRVFJKP OBTVQFSG ÓDJFFTPWFBNBTTBDPNBT EFTDBOTBSQPSNJOVUPT&NTFHVJEB
QBSNFTÍP NJTUVSFCFNFSFTFSWF"CSB QBMNBTEBTNÍPTBUÏRVFmRVFCFNMJTB BCSBBNBTTBFOUSFEPJTQMÈTUJDPTF
BNBTTBFOUSFEPJTQMÈTUJDPT GPSSFVNB %FQPJT GPSNFVNBCPMBEFNBTTBF DPMPRVFBFNVNBGPSNBVOUBEBDPN
GPSNBQBSBRVJDIFTFEFTQFKFPSFDIFJP FOWPMWBBFNVNQMÈTUJDP MFWBOEPBË NBOUFJHB3FTFSWF1BSBGB[FSPSFDIFJP
1PMWJMIFPSFTUBOUFEPRVFJKPQBSNFTÍPF HFMBEFJSBQPSNJOVUPT"CSBBNBTTB DP[JOIFPTBMIPTQPSØTFDPSUFPTFN
leve ao forno para assar até que a quiche GPSNBOEPVNEJTDPDPNPBVYÓMJPEF SPEFMBT$PMPRVFBNBOUFJHBFNVNB
FTUFKBEPVSBEB VNSPMPFNTVQFSG ÓDJFFOGBSJOIBEB&N QBOFMB BDSFTDFOUFPBMIP PTBMFB
TFHVJEB VOUFVNBGPSNBQBSBUPSUBDPN QJNFOUBFSFGPHVFMFWFNFOUF1BSBP
NBSHBSJOBFDPMPRVFBNBTTBTPCSFB DSFNF DPMPRVFUPEPTPTJOHSFEJFOUFTFN
GPSNB EFJYBOEPTPCSBSCPSEBT"QFSUF VNSFDJQJFOUFFCBUBCFN&NTFHVJEB
CFNBTCPSEBTOBCFJSBEBGPSNBF EFTQFKFPSFDIFJPTPCSFBNBTTBEB
QBTTFPSPMPOBTCPSEBTQBSBSFUJSBSP RVJDIFQSÏBTTBEB DVCSBBDPNPDSFNF
FYDFTTP'VSFBNBTTBDPNVNHBSGP FWPMUFBPGPSOPBUÏRVFFTUFKBEPVSBEB
FMFWFBËHFMBEFJSBQPSNJOVUPT
3FUJSF MFWFBBPGPSOPQSFBRVFDJEPF
EFJYFBUÏRVFmRVFMFWFNFOUFEPVSBEB
'BÎBPSFDIFJP DPSUBOEPBTBCPCSJOIBT
FNSPEFMBTmOBT%FJYFBTGFSWFSFN
ÈHVBFTBM FTDPSSBCFNFTFRVFBT
3FTFSWF1BSBPDSFNF DPMPRVFUPEPT
os ingredientes em um recipiente e
CBUBCFN&NTFHVJEB SFUJSFBRVJDIF
EPGPSOP EFTQFKFPSFDIFJPFDPMPRVFP
DSFNFQPSDJNB4JSWBFNTFHVJEB
36
'PUPT4IVUUFSTUPDL
Quiche de Alho-Poró II tDPMIFSFT EFTPQB

EFGBSJOIBEFUSJHP
1PS.BSHBSJEB/VOFT#FOUP tYÓDBSB EFDIÈ
EFMFJUF
tDPMIFSFT EFTPQB
EFNBJPOFTF
Rendimento: 4 porções tHEFRVFJKPQBSNFTÍPSBMBEP
Grau de dificuldade: fácil t4BMBHPTUP
Preparo
Ingredientes da Massa 1BSBBNBTTB DPMPRVFBGBSJOIBFNVNBUJHFMB KVOUFBNBOUFJHBF
tHEFGBSJOIBEFUSJHP NJTUVSFDPNBQPOUBEPTEFEPTBUÏPCUFSVNBGBSPGB"EJDJPOFB
tHEFNBOUFJHB NBJPOFTF PGFSNFOUPFPTBMFUSBCBMIFBNBTTBBUÏRVFmRVFMJTB
tDPMIFSFT EFTPQB
EFNBJPOFTF FNBDJB%FQPJT BCSBBFOUSFEPJTQMÈTUJDPTFDPMPRVFBFNVNB
tDPMIFS EFDBGÏ
EFGFSNFOUPFNQØ GPSNBSFEPOEBQBSBRVJDIFTDPNDNEFEJÉNFUSP'VSFDPN
t4BMBHPTUP VNHBSGPFMFWFBBPGPSOPQBSBBTTBSQPSDFSDBEFNJOVUPT
3FTFSWF/PQSFQBSPEPSFDIFJP EPVSFPBMIPOBNBOUFJHB KVOUF
Ingredientes do Recheio PUBCMFUFEFDBMEPEFDBSOFFNFYBCFN+VOUFBÈHVB EFJYF
tUBMPTEFBMIPQPSØDPSUBEPTFNSPEFMBTmOBT DP[JOIBSQPSNJOVUPTFBDSFTDFOUFPQSFTVOUP EFJYFFTGSJBSF
tDPMIFSFT EFTPQB
EFNBOUFJHB SFTFSWF'BÎBBDPCFSUVSB UPTUBOEPBNBOUFJHB+VOUFBGBSJOIBEF
tUBCMFUFEFDBMEPEFDBSOF USJHPFEFJYFEPVSBS$PMPRVFPMFJUFBPTQPVDPTFNFYBTFNQSF
tYÓDBSB EFDIÈ
EFÈHVB "EJDJPOFBNBJPOFTF PRVFJKPSBMBEPFPTBM NJTUVSBOEPCFN
tHEFQSFTVOUPDSVDPSUBEPFNUJSBT %FJYFFTGSJBS&NTFHVJEB SFDIFJFBTRVJDIFT DVCSBBTDPNB
Ingredientes da Cobertura DPCFSUVSB QPMWJMIFRVFJKPSBMBEPFNDBEBVNBFMFWFBTBPGPSOP
tDPMIFSFT EFTPQB
EFNBOUFJHB QSFBRVFDJEPB¡$BUÏRVFFTUFKBNEPVSBEBT
37
Quiche de Alho-Poró Quiche de Bacalhau Quiche de Avestruz
1PS3PTF"SUFF$SJBÎÜFT
e Queijo com Uva
1PS"OB1BVMB(.BSUJOT 1PS3PTF"SUFF$SJBÎÜFT Rendimento: 7 porções
)VCCVC#VĉFU
Rendimento: 7 porções Tempo de preparo: 1 hora e 40 minutos
Rendimento: 6 porções Grau de dificuldade: fácil
Grau de dificuldade: fácil Tempo de preparo: 1 hora e 40 minutos Ingredientes da Massa
Tempo de preparo: 45 minutos tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
Ingredientes da Massa tPWP
Ingredientes tHEFGBSJOIBEFUSJHPQFOFJSBEB t.BOUFJHBPVNBSHBSJOB QBSBVOUBS
tSFDFJUBEF.BTTBQBSB2VJDIF* tDPMIFS EFDIÈ

EFTBM tMBUBEFDSFNFEFMFJUFTFNTPSP
tHEFBMIPQPSØDPSUBEPmOP tHEFNBOUFJHBPVNBSHBSJOBTFN tDPMIFSFT EFTPQB
EFMFJUF
tHEFRVFJKPNVTTBSFMBUSJUVSBEP TBMFNUFNQFSBUVSBBNCJFOUF se necessário
tPWPT tHFNB tDPMIFSFT EFTPQB
EFRVFJKPQBSNFTÍP
tNMEFDSFNFEFMFJUF tNMEFÈHVB ou provolone ralado
t2VFJKPQBSNFTÍPSBMBEPBHPTUP t.BSHBSJOB QBSBVOUBS
t4BMBHPTUP
(para polvilhar)
Ingredientes do Recheio Ingredientes do Recheio
Preparo tHEFCBDBMIBVEFNPMIBEPF tHEFTBMTJDIBEFBWFTUSV[
&NVNBUJHFMB DPMPRVFUPEPTPT desfiado grosseiramente tHEFCBUBUB
JOHSFEJFOUFTFNJTUVSFCFN%FTQFKFP tDPMIFSFT EFTPQB
EFB[FJUF tDFCPMBQJDBEB
SFDIFJPTPCSFBNBTTBEBRVJDIFQSÏ tDFCPMBQJDBEB tDPMIFS EFTPQB
EFB[FJUF
assada e leve ao forno novamente por 40 tEFOUFEFBMIPBNBTTBEP tDPMIFS EFTPQB
EFNBOUFJHB
NJOVUPTPVBUÏRVFFTUFKBEPVSBEB t$IFJSPWFSEFBHPTUP t$IFJSPWFSEFFTBMBHPTUP
tYÓDBSB EFDIÈ
EFWJOIPCSBODP tHEFRVFJKPNVTTBSFMBSBMBEP
tHEFDIBNQJHOPOQJDBEP tDPMIFSFT EFTPQB
EFDSFNFEFMFJUF
tYÓDBSB EFDIÈ
EFDSFNFEFMFJUF
t6WBTUJQPJUÈMJBDPSUBEBTF Preparo
sem sementes 1BSBBNBTTB DPMPRVFFNVNSFDJQJFOUF
BGBSJOIB PPWP PRVFJKPSBMBEP PDSFNF
Preparo EFMFJUFFPTBM NJTUVSBOEPCFNDPNBT
1BSBBNBTTB DPMPRVFBGBSJOIBEFUSJHP NÍPT"DSFTDFOUFMFJUF TFOFDFTTÈSJP
FNVNBTVQFSG ÓDJFFBCSBVNPSJG ÓDJP FEFJYFEFTDBOTBSQPSNJOVUPT&N
OPNFJP"DSFTDFOUFPTBM BHFNB B TFHVJEB BCSBBNBTTBFOUSFEPJTQMÈTUJDPT
ÈHVBFBNBOUFJHBBNPMFDJEBFUSBCBMIF FDPMPRVFBFNVNBGPSNBVOUBEBDPN
a massa com a ponta dos dedos até NBOUFJHB1BSBGB[FSPSFDIFJP DP[JOIF
Quiche de Brócolis PCUFSVNGBSFMPHSPTTP1PMWJMIFGBSJOIB

OBTVQFSG ÓDJFFTPWFBNBTTBDPNB
BTCBUBUBTFQBTTFBTQFMPFTQSFNFEPS
$PMPRVFFNVNBQBOFMBBNBOUFJHB P
com Bacon QBMNBEBNÍPBUÏRVFmRVFCFNMJTB
%FQPJT GPSNFVNBCPMBEFNBTTBF
B[FJUFFBDFCPMBFEFJYFNVSDIBS+VOUF
BCBUBUBBNBTTBEB PDSFNFEFMFJUF P
1PS"OB1BVMB(.BSUJOT FOWPMWBBFNVNQMÈTUJDP MFWBOEPBË TBMFPDIFJSPWFSEF NJTUVSBOEPCFN
)VCCVC#VĉFU
HFMBEFJSBQPSNJOVUPT"CSBBNBTTB %FQFKFPSFDIFJPTPCSFBNBTTBEB
GPSNBOEPVNEJTDPDPNPBVYÓMJPEF RVJDIFQSÏBTTBEB KVOUFBTTBMTJDIBT
Rendimento: 6 porções VNSPMPFNTVQFSG ÓDJFFOGBSJOIBEB DPSUBEBTOBEJBHPOBMF QPSÞMUJNP P
Grau de dificuldade: fácil &NTFHVJEB VOUFVNBGPSNBEFBSP RVFJKPNVTTBSFMB7PMUFBPGPSOPBUÏRVF
Tempo de preparo: 45 minutos SFNPWÓWFMDPNNBSHBSJOBFDPMPRVFB PRVFJKPFTUFKBEFSSFUJEP
NBTTB EFJYBOEPTPCSBSCPSEBT"QFSUF
Ingredientes CFNBTCPSEBTOBCFJSBEBGPSNBF
tSFDFJUBEF.BTTBQBSB2VJDIF* QBTTFPSPMPQBSBSFUJSBSPFYDFTTP
tHEFCSØDPMJTDP[JEPFQJDBEP 'VSFBNBTTBDPNVNHBSGPFMFWFBË
tHEFCBDPODPSUBEPFNQFEBDJOIPT HFMBEFJSBQPSNJOVUPT3FUJSF MFWFBP
tHEFSJDPUBBNBTTBEB GPSOPQSFBRVFDJEPFEFJYFBUÏRVFmRVF
tPWPT MFWFNFOUFEPVSBEB'BÎBPSFDIFJP
tNMEFDSFNFEFMFJUFTFNTPSP DPMPDBOEPFNVNBWBTJMIBPB[FJUF B
DFCPMBFPBMIP"HVBSEFNVSDIBSF FN
Preparo TFHVJEB BDSFTDFOUFPCBDBMIBV PWJOIP
'SJUFPCBDPOFNVNBQBOFMBF EFQPJT FPDIFJSPWFSEF EFJYBOEPFWBQPSBS
QBTTFPQBSBVNBUJHFMBFNJTUVSFP PMÓRVJEP+VOUFPDIBNQJHOPOFP
CSØDPMJT PTPWPT PDSFNFEFMFJUFFB DSFNFEFMFJUF NJTUVSFCFNFEFTQFKFP
SJDPUB%FTQFKFPSFDIFJPTPCSFBNBTTB SFDIFJPTPCSFBRVJDIF$PMPRVFBTVWBT
EBRVJDIFQSÏBTTBEBFMFWFBPGPSOPQPS FMFWFQBSBBTTBSBUÏRVFFTUFKBEPVSBEB
NJOVUPTPVBUÏEPVSBS 4JSWBFNTFHVJEB
38
'PUPT4IVUUFSTUPDL
Quiche de Camarão
1PS"OB1BVMB(.BSUJOT tPWPT
)VCCVC#VĉFU
tHEFSJDPUBPVRVFJKPNVTTBSFMB
tNMEFDSFNFEFMFJUFTFNTPSP
Rendimento: 6 porções t'BSJOIBEFUSJHP QBSBFOHSPTTBS

Tempo de preparo: 45 minutos Preparo
'BÎBVNSFGPHBEPDPNPUPNBUF PBMIP
Ingredientes FBDFCPMB"DSFTDFOUFPDBNBSÍP BCBGFF
tSFDFJUBEF.BTTBQBSB2VJDIF* FOHSPTTFDPNVNQPVDPEFGBSJOIBEFUSJHP
tUPNBUFQJDBEPT +VOUFPTPWPTFPDSFNFEFMFJUF NJTUVSF
tEFOUFEFBMIPQJDBEP CFNFDPMPRVFTPCSFBNBTTBQSÏBTTBEBEB
tDFCPMBQJDBEB RVJDIF-FWFBQBSBBTTBSOPWBNFOUFQPS
tHEFDBNBSÍPTFUFCBSCBT NJOVUPTPVBUÏRVFFTUFKBEPVSBEB
39
Quiche de Carne-Seca Quiche de Creme
com Tomate Seco de Milho
1PS"OB1BVMB(.BSUJOT 1PS.BSJB$BSOFMØ[ &TDPMB"OHBUVSBNB

)VCCVC#VĉFU
3FOEJNFOUPBVOJEBEFT
Rendimento: 6 porções Grau de dificuldade: fácil
Grau de dificuldade: fácil Tempo de preparo: 50 minutos
Ingredientes tHEFGBSJOIBEFUSJHP
tSFDFJUBEF.BTTBQBSB2VJDIF* tHEFHPSEVSBWFHFUBMIJESPHFOBEB
tHEFDBSOFTFDBDP[JEBFEFTmBEB tPWP
tHEFUPNBUFTFDPQJDBEP tDPMIFS EFDIÈ
EFTBM
tHEFRVFJKPNVTTBSFMBUSJUVSBEP tDPMIFS EFTPQB
EFÈHVB
tPWPT Ingredientes do Recheio
tNMEFDSFNFEFMFJUF tMBUBTEFNJMIPWFSEFFN
tDFCPMBSBMBEB conserva com água
tYÓDBSB EFDIÈ
EF tDPMIFSFT EFTPQB
EFNBSHBSJOB
DIFJSPWFSEFQJDBEP tDFCPMBSBMBEB
t»MFP QBSBSFGPHBSBDBSOF
tUBCMFUFEFDBMEPEFDBSOFFTGBSFMBEP
tHFNBT
Preparo tDPMIFSFT EFDIÈ
EFGBSJOIBEFUSJHP
&NVNBQBOFMB DPMPRVFPØMFPFB
DFCPMB BDSFTDFOUFBDBSOF PUPNBUF Quiche de Chuchu t4BMTJOIBBHPTUP
t4BM TFOFDFTTÈSJP
TFDPFPDIFJSPWFSEF SFGPHBOEPQPS 1PS.BSJB$BSOFMØ[
NJOVUPT&NTFHVJEB QBTTFBNJTUVSB &TDPMB"OHBUVSBNB
Preparo
QBSBVNBUJHFMB BDSFTDFOUFPDSFNFEF 1BSBBNBTTB NJTUVSFUPEPTPT
MFJUF PTPWPTFBNVTTBSFMBFNJTUVSF 3FOEJNFOUPBVOJEBEFT ingredientes com a ponta dos dedos até
CFN$PMPRVFPSFDIFJPTPCSFBNBTTBEB Grau de dificuldade: fácil PCUFSVNBNJTUVSBVOJGPSNF&NTFHVJEB
RVJDIFFMFWFQBSBBTTBSQPSNJOVUPT Tempo de preparo: 50 minutos espalhe porções de massa em formas
PVBUÏRVFFTUFKBEPVSBEB QSØQSJBTQBSBRVJDIFTFMFWFBTQBSB
Ingredientes da Massa QSÏBTTBSFNGPSOPNÏEJPBUÏEPVSBSFN
tHEFGBSJOIBEFUSJHP MFWFNFOUF&ORVBOUPJTTP CBUBUPEPTPT
tHEFHPSEVSBWFHFUBMIJESPHFOBEB ingredientes do recheio no liquidificador
tPWP FMFWFBPGPHP NFYFOEPTFNQSF BUÏ
tDPMIFS EFDIÈ
EFTBM DP[JOIBSCFN3FUJSFBTRVJDIFTEPGPSOP
tDPMIFS EFTPQB
EFÈHVB SFDIFJFDBEBVNBFTJSWB
Quiche de Cheddar tLHEFDIVDIVTDP[JEPTDPNÈHVB
1PS"OB1BVMB(.BSUJOT descascados e amassados
)VCCVC#VĉFU
tLHEFCBUBUBTDP[JEBTDPNÈHVB
descascadas e espremidas
Rendimento: 6 porções tDPMIFS EFTPQB
EFNBSHBSJOB
Grau de dificuldade: fácil tYÓDBSB EFDIÈ
EFMFJUF
Tempo de preparo: 45 minutos tHEFRVFJKPQBSNFTÍPSBMBEP
tQJUBEBEFQJNFOUBEPSFJOP
Ingredientes t4BM TFOFDFTTÈSJP
tSFDFJUBEF.BTTBQBSB2VJDIF* t4BMTJOIBQJDBEB QBSBQPMWJMIBS
tHEFRVFJKPDIFEEBSUSJUVSBEP
tPWPT Preparo
tNMEFDSFNFEFMFJUFTFNTPSP 1BSBBNBTTB NJTUVSFUPEPTPT
tYÓDBSB EFDIÈ
EFNBDBSSÍPUJQP ingredientes com a ponta dos dedos
DBCFMPEFBOKPCFNBNBTTBEP BUÏPCUFSVNBNJTUVSBVOJGPSNF&N
FRVFCSBEP TFHVJEB FTQBMIFQPSÎÜFTEFNBTTBFN
GPSNBTQSØQSJBTQBSBRVJDIFTFMFWF
Preparo BTQBSBQSÏBTTBSFNGPSOPNÏEJPBUÏ
$PMPRVFPDIFEEBS PTPWPTFPDSFNFEF EPVSBSFNMFWFNFOUF&ORVBOUPJTTP
MFJUFFNVNSFDJQJFOUFFNJTUVSFCFN misture todos os ingredientes do recheio
"DPNPEFPSFDIFJPTPCSFBNBTTBEB FDPMPRVFVNBQPSÎÍPFNDBEBRVJDIF
RVJDIF DVCSBDPNPNBDBSSÍPFMFWFB -FWFBTQBSBBTTBSBUÏRVFFTUFKBN
QBSBBTTBSBUÏRVFFTUFKBEPVSBEB EPVSBEBTFTJSWBBTFNTFHVJEB
40
'PUPT4IVUUFSTUPDL
Quiche de Ervilha tYÓDBSB EFDIÈ

EFMFJUF
tHEFCBDPOQJDBEP
1PS"OB1BVMB(.BSUJOT
)VCCVC#VĉFU
tDPMIFSFT EFTPQB
EFRVFJKP
parmesão ralado grosso
Tempo de preparo: 45 minutos &NVNBQBOFMB DPMPRVFPCBDPOFEFJYFGSJUBS
%FQPJT SFUJSFPEBGSJHJEFJSBFSFGPHVFBDFCPMB
Ingredientes +VOUFBFSWJMIBFEFJYFOPGPHPQPSNJOVUPT#BUB
tSFDFJUBEF.BTTBQBSB2VJDIF o creme de leite no liquidificador com o leite e os
tHEFFSWJMIBTGSFTDBTDPOHFMBEBT PWPT%FQPJTEFCBUJEP BDSFTDFOUFPMÓRVJEPBP
tDFCPMBQFRVFOBSBMBEB SFGPHBEPEBQBOFMB KVOUFPDIFJSPWFSEFFNFYB
tDPMIFSFT EFTPQB
EFDIFJSPWFSEF CFN$PMPRVFPSFDIFJPTPCSFBNBTTBEBRVJDIF
tPWPT QSÏBTTBEB QPMWJMIFRVFJKPSBMBEPFWPMUFBPGPSOP
tNMEFDSFNFEFMFJUFGSFTDP QPSNJOVUPTPVBUÏRVFFTUFKBmSNFFEPVSBEB
41
Quiche de Espinafre
1PS.BSJB$BSOFMØ[
&TDPMB"OHBUVSBNB
Rendimento: 30 a 40 unidades
tYÓDBSBT EFDIÈ
EFGBSJOIB Quiche de Espinafre
de trigo
tDPMIFSFT EFTPQB
EFNBSHBSJOB Incrementado
tHFNBT 1PS.BSHBSJEB/VOFT#FOUP
tDPMIFS EFDIÈ
EFTBM
Quiche de Escarola Ingredientes do Recheio
tNBÎPEFFTQJOBGSFQJDBEP Tempo de preparo: 1 hora e 30 minutos
com Anchova t"[FJUFBHPTUP

tEFOUFEFBMIPQJDBEP Ingredientes da Massa
1PS3PTF"SUFF$SJBÎÜFT t4BMBHPTUP tHEFGBSJOIBEFUSJHP
t3FRVFJKÍPDSFNPTPBHPTUP tHEFNBSHBSJOB
Rendimento: 7 porções tHFNB
Grau de dificuldade: fácil Preparo tDPMIFSFT EFTPQB
EFÈHVBHFMBEB
Tempo de preparo: 1 hora e 10 minutos *OJDJFQFMBNBTTB NJTUVSBOEPUPEPTPT t4BMBHPTUP
JOHSFEJFOUFTBUÏRVFGJRVFVOJGPSNF
Ingredientes da Massa %FJYFBEFTDBOTBSQPSNJOVUPT Ingredientes do Recheio
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP &NTFHVJEB FNGPSNBTQSØQSJBTQBSB tNBÎPTEFFTQJOBGSFQJDBEPT
tPWP RVJDIFTVOUBEBT FTQBMIFQPSÎÜFT tDPMIFSFT EFTPQB
EFNBOUFJHB
t.BOUFJHBPVNBSHBSJOB QBSBVOUBS
EFNBTTB-FWFBPGPSOPNÏEJPQBSB tEFOUFTEFBMIPQJDBEPT
tMBUBEFDSFNFEFMFJUFTFNTPSP EPVSBSFNMFWFNFOUF'BÎBPSFDIFJP tDFCPMBSBMBEB
tDPMIFSFT EFTPQB
EFMFJUF refogando o maço de espinafre com tHEFDSFBNDIFFTF
se necessário PB[FJUF PBMIPFVNQPVDPEFTBM tYÓDBSB EFDIÈ
EFMFJUF
tDPMIFSFT EFTPQB
EFRVFJKPQBSNFTÍP "DSFTDFOUFPSFRVFJKÍPDSFNPTPF tPWPT
ou provolone ralados NJTUVSFCFN%FJYFFTGSJBS SFUJSF t4BMBHPTUP
tDPMIFS EFDBGÏ
EFTBM as quiches do forno e coloque uma tQJUBEBEFOP[NPTDBEB
QPSÎÍPEFSFDIFJPFNDBEBVNB7PMUF tHEFRVFJKPQBSNFTÍPSBMBEP
Ingredientes do Recheio BTRVJDIFTBPGPSOPBUÏRVFFTUFKBN
tFTDBSPMBQJDBEB EPVSBEBT Preparo
tDPMIFSFT EFTPQB
EFB[FJUF 1BSBBNBTTB DPMPRVFBGBSJOIBFN
tEFOUFEFBMIPBNBTTBEP VNBUJHFMBFKVOUFBNBSHBSJOB.JTUVSF
t"[FJUPOBTQJDBEBTBHPTUP delicadamente com a ponta dos dedos
tHEFmMÏEFBODIPWBT BUÏFTGBSFMBS+VOUFBHFNB BÈHVBF
t$IFJSPWFSEFFTBMBHPTUP PTBM6NFEFÎBBTNÍPTDPNÈHVBF
tHEFBMDBQBSSBT USBCBMIFBNBTTBBUÏRVFTFUPSOFMJTB
t2VFJKPQBSNFTÍPSBMBEPBHPTUP FNBDJB&OWPMWBBFNGJMNFQMÈTUJDP
FMFWFBËHFMBEFJSBQPSNJOVUPT
Preparo %FQPJT BCSBBFOUSFEPJTQMÈTUJDPT
*OJDJFQFMBNBTTB DPMPDBOEPFNVN forre o fundo e a lateral de uma forma
SFDJQJFOUFBGBSJOIBEFUSJHP PPWP SFEPOEBEFDNEFEJÉNFUSPFMFWF
PRVFJKPSBMBEP PDSFNFEFMFJUFFP ao forno para assar por cerca de 15
TBM.JTUVSFCFNDPNBTNÍPTF TF NJOVUPT%FJYFFTGSJBSFSFTFSWF1BSB
OFDFTTÈSJP BDSFTDFOUFPMFJUF%FJYF PSFDIFJP MBWFFFTDBMEFPFTQJOBGSFFN
EFTDBOTBSQPSNJOVUPT&NTFHVJEB ÈHVBGFSWFOUF&NTFHVJEB QBTTFPQFMB
BCSBBNBTTBFOUSFEPJTQMÈTUJDPTF ÈHVBHFMBEB FTDPSSBCFNFSFTFSWF
DPMPRVFBFNVNBGPSNBVOUBEBDPN $PMPRVFBNBOUFJHBFPBMIPFNVNB
NBOUFJHB-FWFBQBSBQSÏBTTBSF QBOFMBFBHVBSEFEPVSBS+VOUFBDFCPMB
SFTFSWF/PSFDIFJP DPMPRVFFNVNB BEJDJPOFPFTQJOBGSFFEFJYFSFGPHBS
QBOFMBPB[FJUFFPBMIP KVOUFBFTDBSPMB QPSNJOVUPT#BUBOPMJRVJEJGJDBEPS
FSFGPHVFMFWFNFOUF"DSFTDFOUFPT PDSFBNDIFFTF PMFJUF PTPWPT PTBMF
EFNBJTJOHSFEJFOUFT FYDFUPPRVFJKP BOP[NPTDBEB+VOUFPRVFJKPSBMBEP
SBMBEP FDPMPRVFTPCSFBNBTTBEB NJTUVSFCFNFDPMPRVFVNBQPSÎÍP
RVJDIF$VCSBDPNPRVFJKPSBMBEPF EFSFDIFJPTPCSFBNBTTBEBRVJDIF
MFWFBPGPSOPBUÏEPVSBS -FWFBBPGPSOPBUÏRVFFTUFKBEPVSBEB

'PUPT4IVUUFSTUPDL
Quiche de Frango tDFCPMBSBMBEB

1PS"OB1BVMB(.BSUJOT )VCCVC#VĉFU
tDPMIFSFT EFTPQB
EFDIFJSPWFSEFQJDBEP
tFOWFMPQFEFUFNQFSPWFSNFMIPFNQØ
Rendimento: 6 porções tEFOUFEFBMIPBNBTTBEP
Preparo
Ingredientes &NVNBQBOFMB DPMPRVFVNQPVDPEFØMFP GSJUFB
tSFDFJUBEF.BTTBQBSB2VJDIF DFCPMBFPBMIPFBDSFTDFOUFPUPNBUF PQJNFOUÍPF
tQFJUPEFGSBOHPEFTmBEP PGSBOHP NJTUVSBOEPCFN+VOUFPUFNQFSPFNQØF
tPWPT SFGPHVFQPSNJOVUPT$PMPRVFPSFRVFJKÍP PTPWPT
tNMEFDSFNFEFMFJUF FPDSFNFEFMFJUF BDSFTDFOUFPDIFJSPWFSEF DPSSJKBP
tUPNBUFTTFNQFMFFQJDBEPT TBM NJTUVSFCFNFEFTQFKFPSFDIFJPTPCSFBNBTTBEB
tQJNFOUÍPWFSNFMIPQJDBEP RVJDIFQSÏBTTBEB-FWFBQBSBBTTBSOPWBNFOUFBUÏ
tHEFSFRVFJKÍP RVFFTUFKBEPVSBEB
43
Quiche de Fundo Quiche de Legumes Quiche de
de Alcachofra com Erva-Doce Mandioquinha
1PS.BSHBSJEB/VOFT#FOUP 1PS3PTF"SUFF$SJBÎÜFT 1PS.BSHBSJEB/VOFT#FOUP
Rendimento: 4 porções Rendimento: 7 porções Rendimento: 6 porções

Grau de dificuldade: fácil Grau de dificuldade: fácil Grau de dificuldade: fácil
Tempo de preparo: 1 hora e 30 minutos Tempo de preparo: 1 hora e 40 minutos Tempo de preparo: 1 hora e 30 minutos
Ingredientes da Massa Ingredientes da Massa Ingredientes da Massa

tHEFGBSJOIBEFUSJHP tHEFGBSJOIBEFUSJHPQFOFJSBEB tHEFGBSJOIBEFUSJHP
tHEFNBOUFJHBHFMBEB tDPMIFS EFDIÈ
EFTBM tHEFNBOUFJHBHFMBEBDPSUBEB
tDPMIFS EFDBGÏ
EFGFSNFOUPFNQØ tHEFNBOUFJHBPVNBSHBSJOBTFN FNDVCPT
tDPMIFS EFDIÈ
EFTBM TBMFNUFNQFSBUVSBBNCJFOUF tDPMIFSFT EFTPQB
EFRVFJKP
tPWPMJHFJSBNFOUFCBUJEP tHFNB parmesão ralado
tYÓDBSB EFDIÈ
EFJPHVSUFOBUVSBM tNMEFÈHVB tDPMIFS EFDIÈ
EFTBM
tNMEFDSFNFEFMFJUF
Ingredientes do Recheio tPWP
tDFCPMBSBMBEB Ingredientes do Recheio
tDPMIFSFT EFTPQB
EFNBOUFJHB tDFOPVSBSBMBEB Ingredientes do Recheio
tYÓDBSBT EFDIÈ
EFGVOEP tMBUBEFFSWJMIBFNDPOTFSWB tDPMIFSFT EFTPQB
EFNBSHBSJOB
de alcachofra tMBUBEFNJMIPWFSEFFNDPOTFSWB tEFOUFTEFBMIPBNBTTBEPT
tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP tUBMPEFFSWBEPDF tDFCPMBSBMBEB
tHFNBT tBCPCSJOIBDPSUBEBFNSPEFMBT tUPNBUFTQJDBEPTTFNTFNFOUFT
tYÓDBSBT EFDIÈ
EFMFJUF tDFCPMBQJDBEB tHEFNBOEJPRVJOIBSBTQBEBT
tNMEFDSFNFEFMFJUF tHEFRVFJKPHSVZÏSF e fatiadas
tYÓDBSB EFDIÈ
EFRVFJKP tHEFQSFTVOUP tYÓDBSB EFDIÈ
EFÈHVB
parmesão ralado tDPMIFSFT EFTPQB
EFB[FJUFPVØMFP tPWPTMJHFJSBNFOUFCBUJEPT
t4BMBHPTUP tMBUBEFDSFNFEFMFJUF
Preparo t$BUVQJSJBHPTUP tHEFDBUVQJSZ
1BSBQSFQBSBSBNBTTB DPMPRVFB tHEFRVFJKPQBSNFTÍPSBMBEP
GBSJOIBEFUSJHPFNVNBUJHFMBFKVOUFB Preparo
NBOUFJHB PGFSNFOUPFPTBM BNBTTBOEP 1BSBBNBTTB DPMPRVFBGBSJOIBEFUSJHP Ingredientes do Creme
CFNBUÏPCUFSVNBGBSPGB"EJDJPOF FNVNBTVQFSGÓDJFFBCSBVNPSJGÓDJPOP tMBUBEFDSFNFEFMFJUF
o ovo e o iogurte e amasse com a NFJP"DSFTDFOUFPTBM BHFNB BÈHVBF tPWPT
QPOUBEPTEFEPTBUÏPCUFSVNBNBTTB BNBOUFJHBBNPMFDJEBFWÈUSBCBMIBOEPB t4BMBHPTUP
NBDJB&NCSVMIFFNmMNFQMÈTUJDP NBTTBDPNBQPOUBEPTEFEPTBUÏPCUFS tDPMIFSFT EFTPQB
EFRVFJKPSBMBEP
FEFJYFEFTDBOTBSQPSNJOVUPT VNGBSFMPHSPTTP1PMWJMIFGBSJOIBOB
OBHFMBEFJSB1BSBPSFDIFJP EPVSFB TVQFSGÓDJFFTPWFBNBTTBDPNBTQBMNBT Preparo
DFCPMBOBNBOUFJHB DPMPRVFPTGVOEPT EBTNÍPTBUÏRVFmRVFCFNMJTB%FQPJT /PQSFQBSPEBNBTTB DPMPRVFFNVN
EFBMDBDIPGSBFSFGPHVFVNQPVDP GPSNFVNBCPMBEFNBTTBFFOWPMWBB QSPDFTTBEPSEFBMJNFOUPTBGBSJOIB B
+VOUFBGBSJOIBEFUSJHP NFYBTFNQSF FNVNQMÈTUJDP MFWBOEPBËHFMBEFJSB NBOUFJHB PRVFJKPSBMBEPFPTBM-JHVF
adicione as gemas desmanchadas no QPSNJOVUPT"CSBBNBTTB GPSNBOEP e desligue o aparelho até formar uma
MFJUFFDPOUJOVFNFYFOEPBUÏGPSNBS VNEJTDPDPNPBVYÓMJPEFVNSPMPFN GBSPGB%FQPJT KVOUFPDSFNFEFMFJUFFP
VNDSFNF"DSFTDFOUFPDSFNFEFMFJUF TVQFSGÓDJFFOGBSJOIBEB&NTFHVJEB PWPFCBUBSBQJEBNFOUF-FWFËHFMBEFJSB
FPRVFJKPSBMBEPFSFUJSFEPGPHP%FJYF VOUFVNBGPSNBEFBSPSFNPWÓWFMDPN FEFJYFEFTDBOTBSQPSNJOVUPT
FTGSJBS%FQPJT BCSBBNBTTBFOUSFEPJT NBSHBSJOBFDPMPRVFBNBTTBTPCSFB &NTFHVJEB BCSBBNBTTBFOUSFEPJT
QMÈTUJDPTFDPMPRVFBFNVNBGPSNB GPSNB EFJYBOEPTPCSBSCPSEBT"QFSUF QMÈTUJDPT DPMPRVFBFNVNBGPSNBEF
SFEPOEBQSØQSJBQBSBRVJDIFTDPNDN CFNBTCPSEBTOBCFJSBEBGPSNBFQBTTF DNEFEJÉNFUSP GVSFBDPNVNHBSGPF
EFEJÉNFUSP&TQBMIFPSFDIFJP QPMWJMIF PSPMPQBSBSFUJSBSPFYDFTTP'VSFBNBTTB MFWFBBPGPSOPQPSNJOVUPTQBSBQSÏ
RVFJKPSBMBEPFMFWFBPGPSOPQSFBRVFDJEP DPNVNHBSGPFMFWFBËHFMBEFJSBQPS BTTBS3FTFSWF1BSBQSFQBSBSPSFDIFJP
B¡$BUÏEPVSBS NJOVUPT3FUJSF MFWFBPGPSOPQSFBRVFDJEP DPMPRVFBNBSHBSJOBFNVNBQBOFMB
FEFJYFBUÏRVFmRVFMFWFNFOUFEPVSBEB EPVSFPBMIP KVOUFBDFCPMB PTUPNBUFTF
'BÎBPSFDIFJP GFSWFOEPPTUBMPTEFFSWB BNBOEJPRVJOIB$P[JOIFQPSNJOVUPT
EPDF$PSUFPTFNDVCPTFGSJUFPTFNVN EFTMJHVFPGPHPFEFJYFFTGSJBS"EJDJPOF
QPVDPEFØMFP3FTFSWF&NPVUSBQBOFMB PTPWPTFPDSFNFEFMFJUF NJTUVSBOEP
DPMPRVFPB[FJUF BDFCPMB BBCPCSJOIB CFN+VOUFPDBUVQJSJFBNFUBEFEP
BDFOPVSB PTBM PNJMIPFBFSWJMIBF RVFJKPSBMBEP1PSÞMUJNP DPMPRVFBT
SFGPHVFMFWFNFOUF+VOUFBFSWBEPDF DMBSBTFNOFWF1BSUBQBSBBNPOUBHFN
SFTFSWBEBFNJTUVSFCFN&NTFHVJEB EBRVJDIF JOUFSDBMBOEPOBNBTTBQPSÎÜFT
EFTQFKFBNJTUVSBTPCSFBNBTTBEBRVJDIF EFSFDIFJP NVTTBSFMBEFCÞGBMBFDSFNF
QSÏBTTBEB FTQBMIFPQSFTVOUPFPTRVFJKPT 1PSmN EFDPSFBTRVJDIFTDPNGBUJBTEF
FWPMUFBPGPSOPBUÏEPVSBS UPNBUFFQPMWJMIFRVFJKPSBMBEP
44
'PUPT4IVUUFSTUPDL
Quiche de Javali tDFCPMBQJDBEB

tEFOUFEFBMIPQJDBEP
com Geleia de Gengibre tDPMIFSFT EFTPQB
EFB[FJUF
1PS3PTF"SUFF$SJBÎÜFT t4BM DIFJSPWFSEFFQJNFOUBBHPTUP
tHEFRVFJKPNVTTBSFMBGBUJBEP
EFHFMFJB
Grau de dificuldade: fácil EFHFOHJCSF
5FNQPEFQSFQBSPIPSBFNJOVUPT t6WBTQBTTBTBHPTUP
Ingredientes da Massa Preparo

tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP *OJDJFQFMBNBTTB DPMPDBOEPFNVNSFDJQJFOUFBGBSJOIB
tPWP EFUSJHP PPWP PRVFJKPSBMBEP PDSFNFEFMFJUFFPTBM
t.BOUFJHBPVNBSHBSJOB QBSBVOUBS
.JTUVSFCFNDPNBTNÍPTF TFOFDFTTÈSJP BDSFTDFOUFP
tMBUBEFDSFNFEFMFJUFTFNTPSP MFJUF%FJYFBEFTDBOTBSQPSNJOVUPT&NTFHVJEB BCSBB
tDPMIFSFT EFTPQB
EFMFJUF NBTTBFOUSFEPJTQMÈTUJDPTFDPMPRVFBFNVNBGPSNBVOUBEB
se necessário DPNNBOUFJHB3FTFSWF1SFQBSFPSFDIFJP DPMPDBOEPFN
tDPMIFSFT EFTPQB
EFRVFJKPQBSNFTÍP VNBQBOFMBPB[FJUF BDFCPMB PBMIPFPMPNCPCFNQJDBEP
SBMBEPPVRVFJKPQSPWPMPOFSBMBEP EFJYBOEPGSJUBS"EJDJPOFPTBM BQJNFOUBFPDIFJSPWFSEF
tDPMIFS EFDBGÏ
EFTBM NJTUVSBOEPCFN FEFJYFQPSNBJTNJOVUPT%FQPJT
SFUJSFBNJTUVSBEPGPHPFKVOUFBHFMFJBFBTVWBTQBTTBT&N
Ingredientes do Recheio TFHVJEB DPMPRVFPSFDIFJPTPCSFBNBTTBEBRVJDIF DVCSBB
tHEFMPNCPEFKBWBMJ DPNPRVFJKPNVTTBSFMBFMFWFBBPGPSOPBUÏEPVSBS
45
Quiche de Palmito Quiche de Ricota
1PS"OB1BVMB(.BSUJOT
)VCCVC#VĉFU
Simplificada
1PS.BSJB$BSOFMØ[
Rendimento: 6 porções &TDPMB"OHBUVSBNB

Tempo de preparo: 45 minutos Rendimento: 30 a 40 unidades
Ingredientes
tSFDFJUBEF.BTTB#ÈTJDBQBSB
Quiche de Queijos Tempo de preparo: 50 minutos
1PS"OB1BVMB(.BSUJOT
Quiches I )VCCVC#VĉFU
tHEFQBMNJUPQJDBEPFSFGPHBEP tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
tDFCPMBQJDBEB Rendimento: 6 porções tDPMIFSFT EFTPQB
EFNBSHBSJOB
tEFOUFEFBMIPBNBTTBEP Grau de dificuldade: fácil tHFNBT
t$IFJSPWFSEFBHPTUP Tempo de preparo: 45 minutos tDPMIFS EFDIÈ
EFTBM
tHEFRVFJKPNVTTBSFMBUSJUVSBEP
tPWPT Ingredientes Ingredientes do Recheio
tNMEFDSFNFEFMFJUFTFNTPSP tSFDFJUBEF.BTTB#ÈTJDBQBSB tLHEFSJDPUBBNBTTBEB
t2VFJKPQBSNFTÍPSBMBEPBHPTUP Quiches I tDPMIFSFT EFTPQB
EFRVFJKP
(para polvilhar) tHEFRVFJKPNVTTBSFMBSBMBEP parmesão ralado
tHEFRVFJKPQSPWPMPOFSBMBEP tDPMIFSFT EFTPQB
EFB[FJUPOBQJDBEB
Preparo tHEFRVFJKPHPSHPO[PMBSBMBEP t4BMTJOIBBHPTUP
'BÎBVNSFGPHBEPDPNPQBMNJUP B tHEFRVFJKPQBSNFTÍPSBMBEP tQJUBEBEFQJNFOUBEPSFJOP
DFCPMB PDIFJSPWFSEFFPBMIP%FQPJT tPWPT t4BM TFOFDFTTÈSJP
NJTUVSFPTPWPT PRVFJKPNVTTBSFMBFP tHEFDSFNFEFMFJUFGSFTDPTFNTPSP
DSFNFEFMFJUFFDPMPRVFPSFDIFJPTPCSF Preparo
BNBTTBQSÏBTTBEBEBRVJDIF1PMWJMIF Preparo *OJDJFQFMBNBTTB NJTUVSBOEPUPEPTPT
RVFJKPSBMBEPQPSDJNBFMFWFQBSBBTTBS &NVNBUJHFMB DPMPRVFUPEPTPT JOHSFEJFOUFTBUÏRVFmRVFVOJGPSNF
QPSNJOVUPTPVBUÏRVFFTUFKBEPVSBEB JOHSFEJFOUFTFNJTUVSFCFN EFJYBOEP %FJYFEFTDBOTBSQPSNJOVUPTF FN
SFTFSWBEBVNBQPSÎÍPEFRVFJKP TFHVJEB FNGPSNJOIBTQSØQSJBTQBSB
QBSNFTÍP%FQPJT DPMPRVFPSFDIFJP RVJDIFTVOUBEBT FTQBMIFQPSÎÜFTEF
TPCSFBNBTTBEBRVJDIFQSÏBTTBEB NBTTB GPSSBOEPBT-FWFBTBPGPSOP
QPMWJMIFPRVFJKPQBSNFTÍPSFTFSWBEP NÏEJPBUÏmDBSFNMFWFNFOUFBTTBEBT
FMFWFBBPGPSOPQPSNJOVUPTPV /PQSFQBSPEPSFDIFJP NJTUVSFCFN
BUÏEPVSBSEB UPEPTPTJOHSFEJFOUFT3FDIFJFDBEB
RVJDIFFTJSWBBT
Quiche de Presunto
1PS"OB1BVMB(.BSUJOT Quiche de Salsicha
)VCCVC#VĉFU
1PS"OB1BVMB(.BSUJOT
)VCCVC#VĉFU
Grau de dificuldade: fácil Rendimento: 6 porções
Tempo de preparo: 45 minutos Grau de dificuldade: fácil
Ingredientes
tSFDFJUBEF.BTTB#ÈTJDBQBSB Ingredientes
Quiches I tSFDFJUBEF.BTTB#ÈTJDBQBSB
tHEFQSFTVOUPQJDBEPFNDVCPT Quiches I
tHEFRVFJKPNVTTBSFMBUSJUVSBEP tHEFRVFJKPNVTTBSFMBUSJUVSBEP
tPWPT tHEFTBMTJDIBDPSUBEBFNSPEFMBT
tNMEFDSFNFEFMFJUFTFNTPSP finas e fritas
tDPMIFSFT EFTPQB
EFDIFJSPWFSEF tPWPT
t2VFJKPQBSNFTÍPSBMBEPBHPTUP tHEFDSFNFEFMFJUF
(para polvilhar)
Preparo
Preparo &NVNBUJHFMB DPMPRVFBNVTTBSFMB
&NVNBUJHFMB DPMPRVFUPEPTPT PDSFNFEFMFJUF PTPWPTFBTBMTJDIB
JOHSFEJFOUFT NJTUVSFCFNFEJTQPOIB .JTUVSFCFNFEJTQPOIBPSFDIFJP
TPCSFBNBTTBEBRVJDIFQSÏBTTBEB TPCSFBNBTTBEBRVJDIF1PSmN MFWFB
1PMWJMIFRVFJKPSBMBEPFMFWFBPGPSOP ao forno para assar por cerca de 40
BUÏEPVSBS NJOVUPTPVBUÏRVFFTUFKBEPVSBEB
46
'PUPT4IVUUFSTUPDL
Quiche de Tomate
1PS.BSHBSJEB/VOFT#FOUP Ingredientes do Creme
tMBUBEFDSFNFEFMFJUF
Rendimento: 8 porções tPWPT
5FNQPEFQSFQBSPIPSBT tDPMIFSFT EFTPQB
EFRVFJKP
parmesão ralado
tHEFGBSJOIBEFUSJHP Preparo
tHEFNBOUFJHBHFMBEBDPSUBEB /PQSFQBSPEBNBTTB DPMPRVFFNVNQSPDFTTBEPSEF
FNDVCPT BMJNFOUPTBGBSJOIB BNBOUFJHB PRVFJKPSBMBEPFPTBM
tDPMIFSFT EFTPQB
EFRVFJKP -JHVFFEFTMJHVFPBQBSFMIPBUÏGPSNBSVNBGBSPGB%FQPJT
parmesão ralado KVOUFPDSFNFEFMFJUFFPPWPFCBUBSBQJEBNFOUF-FWFË
tDPMIFS EFDIÈ
EFTBM HFMBEFJSBFEFJYFEFTDBOTBSQPSNJOVUPT&NTFHVJEB
tNMEFDSFNFEFMFJUF BCSBBNBTTBFOUSFEPJTQMÈTUJDPT DPMPRVFBFNVNBGPSNB
tPWP SFEPOEBEFDNEFEJÉNFUSP GVSFBDPNVNHBSGPF
MFWFBBPGPSOPQPSNJOVUPTQBSBQSÏBTTBSBUÏEPVSBS
Ingredientes do Recheio MFWFNFOUF3FTFSWF1BSBQSFQBSBSPSFDIFJP UFNQFSFPT
tUPNBUFTTFNTFNFOUFTDPSUBEPT UPNBUFTDPNPBMIP PPSÏHBOP PB[FJUFFPTBM$PMPRVF
em rodelas PTFNVNBBTTBEFJSBFMFWFPTBPGPSOPQPSNJOVUPT
tEFOUFTEFBMIPQJDBEPT &TDPSSBPMÓRVJEP TFIPVWFS FSFTFSWF'BÎBPDSFNF
tDPMIFS EFTPQB
EFPSÏHBOP NJTUVSBOEPCFNUPEPTPTJOHSFEJFOUFT FQBSUBQBSBB
tDPMIFSFT EFTPQB
EFB[FJUF NPOUBHFNEBRVJDIF JOUFSDBMBOEPOBNBTTBQPSÎÜFTEF
t4BMBHPTUP SFDIFJP NVTTBSFMBEFCÞGBMBFDSFNF1PSmN EFDPSFBT
tHEFRVFJKPNVTTBSFMBEFCÞGBMBGBUJBEP RVJDIFTDPNGBUJBTEFUPNBUFFQPMWJMIFRVFJKPSBMBEP
47
Quiche Lorraine Massa Básica Molho Base
Simplificada para Quiche I para Quiche
1PS.BSHBSJEB/VOFT#FOUP 1PS"OB1BVMB(.BSUJOT Por Ronaldo Rossi
)VCCVC#VĉFU

Grau de dificuldade: médio Rendimento: 6 porções Grau de dificuldade: fácil
Tempo de preparo: 1 hora e 30 minutos Grau de dificuldade: fácil Tempo de preparo: 1 hora
Ingredientes da Massa Ingredientes
tHEFGBSJOIBEFUSJHP Ingredientes tDPMIFSFT EFTPQB
EFNBOUFJHB
tHEFNBOUFJHB tYÓDBSBT EFDIÈ
EFGBSJOIB tDFCPMBSBMBEB
tPWP de trigo tDPMIFSFT EFTPQB
EFGBSJOIB
tDPMIFSFT EFTPQB
EFRVFJKP tDPMIFS EFDIÈ
EFTBM de trigo
parmesão ralado tHEFNBOUFJHB tMJUSPEFMFJUF
tQJUBEBEFGFSNFOUPFNQØ tDPMIFSFT EFTPQB
EF t4BMFQJNFOUBEPSFJOPBHPTUP
t«HVBHFMBEB TFOFDFTTÈSJP água gelada t/P[NPTDBEBBHPTUP
Ingredientes do Recheio tQJUBEBEFOP[NPTDBEB tDBJYBEFDSFNFEFMFJUF H
tHEFRVFJKPQSBUPSBMBEPHSPTTP tHFNB
tHEFRVFJKPNFJBDVSBSBMBEP Preparo
tHEFRVFJKPQBSNFTÍPSBMBEP &NVNSFDJQJFOUF DPMPRVFUPEPTPT Preparo
tNMEFDSFNFEFMFJUF JOHSFEJFOUFTFBNBTTFCFN BUÏPCUFS 1BSBQSFQBSBSPNPMIP FNVNBQBOFMB
tPWPTMJHFJSBNFOUFCBUJEPT VNBNBTTBIPNPHÐOFB&NTFHVJEB EFSSFUBBNBOUFJHBFGSJUFBDFCPMBSBMBEB
tHEFCBDPOGSJUPFFTGBSFMBEP GBÎBVNBCPMBEFNBTTBTPCSFVN BUÏNVSDIBS NBTTFNEFJYBSEPVSBS&N
QMÈTUJDPFBCSBBDPNPBVYÓMJPEFVN TFHVJEB KVOUFBGBSJOIBEFUSJHPFEFJYF
Preparo SPMP BUÏPCUFSVNEJTDPEFDNEF EPVSBSVNQPVDP&OUÍP BDSFTDFOUFP
$PNFDFQFMBNBTTB DPMPDBOEPBGBSJOIB EJÉNFUSP%FQPJT GPSSFVNBGPSNBEF MFJUFBUÏBUJOHJSBDPOTJTUÐODJBEFTFKBEB
EFUSJHPFNVNBUJHFMB+VOUFBNBOUFJHB DNEFEJÉNFUSP QSØQSJBQBSBRVJDIFT FNFYBTFNQBSBS5FNQFSFDPNTBM
e amasse com as pontas dos dedos até F DPNVNHBSGP GVSFBOPGVOEPFOBT QJNFOUBFVNBQJUBEBEFOP[NPTDBEB
GPSNBSVNBGBSPGB"EJDJPOFPPWP MBUFSBJT"TTFBRVJDIFQPSNJOVUPTF 'FJUPJTTP QFOFJSFPNPMIP DPMPRVFP
PRVFJKPSBMBEPFPGFSNFOUPFNQØ SFDIFJFBHPTUP DSFNFEFMFJUF BHFNBFNJTUVSFCFN
BNBTTBOEPEFMJDBEBNFOUF$PMPRVF 6UJMJ[FDPNPCBTFQBSBBTRVJDIFT
BÈHVB TFOFDFTTÈSJP BUÏGPSNBSVNB
NBTTBMJTBFNBDJB%FJYFEFTDBOTBSQPS
NJOVUPTOBHFMBEFJSB&NTFHVJEB Massa Básica
BCSBBNBTTBFOUSFEPJTQMÈTSJDPTFGPSSF
VNBBTTBEFJSBQSØQSJBQBSBRVJDIFT para Quiche II
'VSFDPNVNHBSGPFSFTFSWF1BSB Por Ronaldo Rossi
GB[FSPSFDIFJP NJTUVSFCFNUPEPTPT
ingredientes e coloque por cima da Rendimento: 8 porções
NBTTB&TQBMIFPCBDPOGSJUPQPSDJNBF Grau de dificuldade: fácil
MFWFBPGPSOPQSFBRVFDJEPB¡$QBSB Tempo de preparo: 1 hora
BTTBSBUÏEPVSBS
Ingredientes
tLHEFGBSJOIBEFUSJHP
tHEFNBOUFJHB
tPWPT
tHEFBÎÞDBS
tDPMIFS EFDIÈ
EFTBM
tYÓDBSB EFDIÈ
EFÈHVBPV
WJOIPCSBODPTFDP
Preparo
1BSBGB[FSBNBTTB NJTUVSFUPEPTPT
JOHSFEJFOUFTBUÏRVFmRVFIPNPHÐOFB
%FJYFBOBHFMBEFJSBQPS QFMPNFOPT
NJOVUPT&NTFHVJEB BCSBBNBTTB
FDPMPRVFBFNBTTBEFJSBEFGVOEP
SFNPWÓWFM'BÎBGVSPTDPNHBSGPQPSUPEB
BNBTTBFMFWFBQBSBQSÏBTTBSQPS
NJOVUPTFNGPSOPNÏEJPFQSFBRVFDJEP
3FUJSFEPGPSOP SFDIFJFBHPTUPFMFWF
QBSBBTTBSOPWBNFOUFBUÏEPVSBS
48
'PUPT4IVUUFSTUPDL
49
Tortas
salgadas
50
51
'PUPT4IVUUFSTUPDL
Torta Agridoce Torta Arco-Íris
1PS$P[JOIB&ODBOUBEB
de Manga e
Chester Defumado Rendimento: 4 porções grandes
Por Daniela Ramos Tempo de preparo: 45 minutos
Rendimento: 14 porções Ingredientes da Massa

Grau de dificuldade: fácil tLHEFNJTUVSBQSPOUBQBSB
Tempo de preparo: 1 hora e 10 minutos massa salgada
tNMEFÈHVB
Ingredientes da Massa tPWP
tPWPT tHFNBT
tHEFGBSJOIBEFUSJHP tHEFNBSHBSJOB
tNMEFÈHVBGSJB tHFNB QBSBQJODFMBS
tDPMIFS EFTPQB
EFTBM
tDPMIFSFT EFTPQB
EFJPHVSUFOBUVSBM Ingredientes do Recheio
tHEFHPSEVSBWFHFUBMIJESPHFOBEB tCFUFSSBCBQFRVFOBSBMBEB
t(FNB QBSBQJODFMBS
tDFOPVSBQFRVFOBSBMBEB
t.PMIPEFTPKB QBSBQJODFMBS
tUJSBEFQJNFOUÍPWFSEFQJDBEP
Ingredientes do Recheio tUJSBEFQJNFOUÍPWFSNFMIPQJDBEP
tNBOHBUJQPUPNNZPVSPTBDPSUBEB tMBUBEFNJMIPWFSEFFNDPOTFSWB
FNDVCPT tSJDPUBUSJUVSBEB
tHEFDIFTUFSEFGVNBEP t4BMBHPTUP
tDPMIFSFT EFTPQB
EFBMDBQBSSBT
em conserva Preparo
tDPMIFS EFTPQB
EFTBMTBQJDBEB
tDPMIFS EFTPQB
EFTBM Torta Americana 1BSBGB[FSBNBTTB NJTUVSFCFNUPEPT
PTJOHSFEJFOUFTBUÏPCUFSVNBNBTTB
Preparo de Milho IPNPHÐOFB&NTFHVJEB BCSBBF

DPMPRVFBFNVNBGPSNBDPNGVOEP
.JTUVSFUPEPTPTJOHSFEJFOUFTEBNBTTB 1PS)FSNÓOJB4NZE GBMTP1BSBPSFDIFJP NJTUVSFCFNUPEPT
BUÏPCUFSVNBNJTUVSBIPNPHÐOFB PTJOHSFEJFOUFT"EJDJPOFTBM SFDIFJF
-FWFËHFMBEFJSBQPSNJOVUPT1JRVF 3FOEJNFOUPQPSÎÜFT BUPSUBFDVCSBBDPNUJSBTEFNBTTB
PDIFTUFSFNDVCPTFNJTUVSFUPEPTPT Grau de dificuldade: fácil 1JODFMFHFNBFMFWFQBSBBTTBSQPS
JOHSFEJFOUFTEPSFDIFJP DPCSJOEPBUPSUB Tempo de preparo: 1 hora e 30 minutos NJOVUPT FNGPSOPQSFBRVFDJEP
3FDIFJFNFUBEFEBNBTTB QJODFMFHFNBF
NPMIPEFTPKBFMFWFQBSBBTTBSFNGPSOP Ingredientes da Massa
QSFBRVFDJEPQPSBNJOVUPT tHEFNBOUFJHBPVNBSHBSJOB
tHEFGBSJOIBEFUSJHP
t4BMFQJNFOUBEPSFJOPBHPTUP
tDPMIFSFT EFTPQB
EFÈHVBHFMBEB
tMBUBEFNJMIPWFSEFFNDPOTFSWB
tHEFQSFTVOUPQJDBEP
tHEFB[FJUPOBWFSEFQJDBEB
tDPMIFSFT EFTPQB
EFNBJPOFTF
tPWPTDP[JEPTFQJDBEPT
t$IFJSPWFSEFQJDBEPBHPTUP
Preparo
1BSBGB[FSBNBTTB NJTUVSFCFNUPEPTPT
ingredientes e sove até que fique macia
FIPNPHÐOFB$PMPRVFBNBTTBFNVN
TBDPQMÈTUJDPFOGBSJOIBEPFMFWFËHFMBEFJSB
QPSNJOVUPT&NTFHVJEB BCSBBOB
espessura de 3 cm e forre uma forma
VOUBEB-FWFBPGPSOPQPSNJOVUPT
SFUJSFFSFTFSWF1BSBPSFDIFJP NJTUVSF
UPEPTPTJOHSFEJFOUFT FYDFUPPTPWPTFP
DIFJSPWFSEF%FTQFKFPSFDIFJPQPSDJNB
EBUPSUBFDVCSBDPNPTPWPTQJDBEPTFP
DIFJSPWFSEF4JSWBFNTFHVJEB

'PUPT4IVUUFSTUPDL
Torta Brasileira tYÓDBSB EFDIÈ

EFB[FJUPOBTWFSEFT
1PS%BOJFMMB.PSFJSBF.BSJB"MJDF
tDPMIFSFT EFTPQB
EFB[FJUF
Rendimento: 6 porções tDFOPVSBDPSUBEBFNDVCPT
Tempo de preparo: 1 hora Preparo
'BÎBVNBGBSPGBDPNBNBSHBSJOB BGBSJOIB
Ingredientes da Massa FPGFSNFOUP"EJDJPOFPMFJUFFGPSNFVNB
tHEFGBSJOIBEFUSJHP NBTTBEFMJDBEB%JWJEBBBPNFJPF DPN
tHEFNBSHBSJOB VNBQBSUF GPSSFPGVOEPFBTMBUFSBJTEFVNB
tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ GPSNB$PNBPVUSBNFUBEF DVCSBBUPSUB
tYÓDBSB EFDIÈ
EFMFJUF BQØTDPMPDBSPSFDIFJP EFQPJTEFNJTUVSBEPT
tHFNB QBSBQJODFMBS
UPEPTPTJOHSFEJFOUFT1JODFMFHFNBFMFWF
Ingredientes do Recheio QBSBBTTBSQPSBQSPYJNBEBNFOUFNJOVUPT
tHEFQFSOJMTVÓOPBTTBEPFEFTmBEP FNGPSOPB¡$
53
Torta Cremosa de Atum Torta Cremosa
Por Daniela Ramos
de Palmito
Rendimento: 16 porções 1PS&MBJOF1JHJOJ
Tempo de preparo: 45 minutos Rendimento: 10 porções
Ingredientes Tempo de preparo: 1 hora e 30 minutos
tQBDPUFEFQÍPEFGPSNB
tMBUBEFBUVN Ingredientes da Massa
tHEFNBJPOFTF tHEFGBSJOIBEFUSJHP
tMBUBEFFSWJMIBFNDPOTFSWB tHEFNBOUFJHBTFNTBM
tMBUBEFNJMIPWFSEFFNDPOTFSWB tPWP
tMBUBEFNPMIPEFUPNBUF tDPMIFS EFTPQB
EFBNJEPEFNJMIP
tEFYÓDBSB EFDIÈ
EF tDPMIFS EFDIÈ
SBTBEFTBM
B[FJUPOBWFSEF tQJUBEBEFGFSNFOUPFNQØ
t.BSHBSJOBFGBSJOIBEFUSJHP QBSB tDPMIFSFT EFTPQB
EFRVFJKP
untar e polvilhar) parmesão ralado
Torta Cremosa Preparo

.JTUVSFPQÍPFTGBSFMBEP PBUVN B
tUPNBUFTNBEVSPTTFNQFMFF
1PS.BSHBSJEB/VOFT#FOUP NBJPOFTF BFSWJMIB PNJMIP PUPNBUF sem sementes
FBTB[FJUPOBT$PMPRVFBNBTTBFNVNB tHEFQBMNJUP
Rendimento: 6 porções GPSNBVOUBEBFQPMWJMIBEB BQFSUFBCFNF tEFOUFTEFBMIPBNBTTBEPT
Grau de dificuldade: fácil MFWFBBPGPSOPQPSDFSDBEFNJOVUPT tDPMIFSFT EFTPQB
EFB[FJUF
Tempo de preparo: 1 hora tMBUBEFNPMIPEFUPNBUFQSPOUP
t4BMFQJNFOUBEPSFJOPBHPTUP
tYÓDBSBT EFDIÈ
EFBSSP[DP[JEP
tYÓDBSBT EFDIÈ
EFMFJUF
Torta Cremosa tHEFB[FJUPOBQJDBEB
tDPMIFSFT EFTPQB
EFGBSJOIB
tYÓDBSB EFDIÈ
EFØMFP de Batata de trigo
t$IFJSPWFSEFBHPTUP
tYÓDBSB EFDIÈ
EFRVFJKP 1PS&MBJOF1JHJOJ
parmesão ralado Preparo
tPWPT 3FOEJNFOUPQPSÎÜFT 1BSBBNBTTB KVOUFUPEPTPTJOHSFEJFOUFT
tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP Grau de dificuldade: fácil BNBTTBOEPEFMJDBEBNFOUF FEFJYFB
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ Tempo de preparo: 30 minutos NBTTBEFTDBOTBSQPSNJOVUPT1BSB
t4BMBHPTUP PSFDIFJP SFGPHVFBDFCPMBFPBMIPOP
Ingredientes B[FJUF BDSFTDFOUFPTUPNBUFT PDIFJSP
t'BSJOIBEFUSJHP QBSBQPMWJMIBS
tSFDFJUBEF.BTTBQBSB5PSUB WFKBOB WFSEF BTB[FJUPOBT PQBMNJUPFPT
SFDFJUBi5PSUJOIB3FRVJOUFEF2VFJKPw UFNQFSPTFEFJYFBQVSBSQPSDFSDBEF
Ingredientes do Recheio tDFCPMBTNÏEJBTGBUJBEBTCFNmOBT NJOVUPT"DSFTDFOUFPNPMIPQSPOUPF
tQFJUPTEFGSBOHPSFGPHBEPTFEFTmBEPT tCBUBUBTHSBOEFT SFTFSWF%JTTPMWBBGBSJOIBEFUSJHPFNVN
tUPNBUFTQJDBEPT raladas grosseiramente QPVDPEFÈHVBFKVOUFBPNPMIP NFYFOEP
tYÓDBSB EFDIÈ
EFB[FJUPOBTQJDBEBT tHEFNBOUFJHBTFNTBM SBQJEBNFOUF%FTMJHVFPGPHPFFTQFSF
tMBUBEFNJMIPWFSEFPVFSWJMIB tDPMIFS EFTPQB
EFB[FJUF BNPSOBS1BSBNPOUBSBUPSUB GPSSFVNB
em conserva tPWPTJOUFJSPT GPSNBSFEPOEBEFDNEFEJÉNFUSPDPN
tMBUBEFNPMIPEF tDPMIFS EFTPQB
SBTBEFGBSJOIB BNBTTB DPMPRVFPSFDIFJPFDVCSBDPN
tomate pronto de trigo BNBTTB%FDPSFDPNUJSBTEFNBTTBF
tMBUBEFDSFNFEFMFJUF QJODFMFHFNB-FWFBPGPSOPBUÏEPVSBS
Demais Ingredientes tMBUB NFTNBNFEJEB
EFMFJUF
tHEFSFRVFJKÍP tHEFRVFJKPQSBUPSBMBEPHSPTTP
t/P[NPTDBEB QJNFOUB TBMFDIFJSP
Preparo verde a gosto
1BSBGB[FSBNBTTB CBUBUPEPTPT
JOHSFEJFOUFTOPMJRVJEJmDBEPS$PMPRVF Preparo
metade da massa em uma forma de fundo %FSSFUBBNBOUFJHB KVOUFPB[FJUFFGSJUFBT
GBMTPSFNPWÓWFMVOUBEBDPNNBSHBSJOB DFCPMBTBUÏRVFmRVFNEPVSBEBT1PMWJMIF
FFOGBSJOIBEB.JTUVSFUPEPTPT GBSJOIBEFUSJHPFNFYBSBQJEBNFOUF
JOHSFEJFOUFTEPSFDIFJPFDPMPRVFTPCSF 2VBOEPFTUJWFSUPUBMNFOUFGSJP NJTUVSF
BNBTTB&TQBMIFPSFRVFJKÍPQPSDJNBF os demais ingredientes e empregue como
DVCSBDPNPSFTUBOUFEBNBTTB1PSmN SFDIFJPOBUPSUB-FWFQBSBBTTBSFNGPSOP
MFWFBUPSUBBPGPSOPQSFBRVFDJEPB¡$ B$ FNBTTBEFJSBSFEPOEBEFDN
BUÏRVFFTUFKBEPVSBEB EFEJÉNFUSP BUÏRVFEPVSF
54
'PUPT4IVUUFSTUPDL
Torta de Abóbora
com Carne-Seca tHEFDBSOFTFDBDP[JEBFEFTmBEB
tDPMIFSFT EFTPQB
EFB[FJUF
Rendimento: 6 porções tYÓDBSB EFDIÈ
EFDIFJSPWFSEF
Preparo
Ingredientes da Massa 'BÎBVNBGBSPGBDPNBNBSHBSJOB B
tHEFGBSJOIBEFUSJHP GBSJOIBFPGFSNFOUP"EJDJPOFPMFJUFF
tHEFNBSHBSJOB GPSNFVNBNBTTBEFMJDBEB%JWJEB
tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ BPNFJPF DPNVNBQBSUF GPSSFP
tYÓDBSB EFDIÈ
EFMFJUF GVOEPFBTMBUFSBJTEFVNBGPSNB$PN
tHFNB QBSBQJODFMBS
BPVUSBQBSUF DVCSBBUPSUBBQØTDPMPDBS
PSFDIFJP DPNUPEPTPTJOHSFEJFOUFT
Ingredientes do Recheio NJTUVSBEPT FQJODFMFBHFNB-FWF
tHEFBCØCPSBTFDBTFNDBTDBF QBSBBTTBSFNGPSOPB¡$QPS
DP[JEBFNGPSNBEFQVSÐ BQSPYJNBEBNFOUFNJOVUPT
55
Torta de Abobrinha I Torta de Abobrinha Torta de Alho-Poró
1PS)FSNÓOJB4NZE 1PS&MBJOF1JHJOJ
com Carne Moída
3FOEJNFOUPQPSÎÜFT Por Daniela Ramos 3FOEJNFOUPQPSÎÜFT
Tempo de preparo: 1 hora e 30 minutos 3FOEJNFOUPQPSÎÜFT Tempo de preparo: 1 hora
Ingredientes da Massa Tempo de preparo: 1 hora e 30 minutos Ingredientes da Massa
tHEFGBSJOIBEFUSJHP tHEFGBSJOIBEFUSJHP
tHEFNBOUFJHBPVNBSHBSJOB Ingredientes da Massa tHEFNBOUFJHBTFNTBM
tDPMIFS EFDIÈ
EFTBM tLHEFGBSJOIBEFUSJHP tPWPJOUFJSP
tNMEFÈHVBHFMBEB tHEFCBOIBEFQPSDP tDPMIFS EFTPQB
EFBNJEPEFNJMIP
t»MFP QBSBVOUBS
tDPMIFS EFTPQB
EFTBM tDPMIFS EFDIÈ
SBTBEFTBM
tNMEFÈHVBHFMBEB tQJUBEBEFGFSNFOUPFNQØ
Ingredientes do Recheio tDPMIFS EFDIÈ
EFBMIPFNQØ tDPMIFSFT EFTPQB
EFRVFJKP
tBCPCSJOIBTQFRVFOBTQJDBEBT parmesão ralado
tDFCPMBHSBOEFQJDBEB Ingredientes do Molho Branco
tUPNBUFTNÏEJPTQJDBEPT tDFCPMBSBMBEB Ingredientes do Recheio
t$IFJSPWFSEFQJDBEPBHPTUP tDPMIFS EFDIÈ
EFTBM tFDPMIFS EFTPQB
EFNBOUFJHB
tMBUBEFBUVN tDPMIFS EFTPCSFNFTB
EF tHEFCBDPOQJDBEP
t4BMFQJNFOUBEPSFJOPBHPTUP OP[NPTDBEB tBMIPTQPSØTQJDBEPT
tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP tYÓDBSB EFDIÈ
EFMFJUF
tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP tDPMIFSFT EFTPQB
EFNBSHBSJOB tHEFB[FJUPOBTWFSEFTQJDBEBT
tPWPT tNMEFMFJUFGSJP tUBCMFUFEFDBMEPEFHBMJOIB
tDPQP BNFSJDBOP
EFSFRVFJKÍP
Preparo Ingredientes do tPWPMJHFJSBNFOUFCBUJEP
1BSBGB[FSBNBTTB NJTUVSFBGBSJOIBF Recheio de Abobrinha tDPMIFS EFTPCSFNFTB
EFBNJEP
PTBM BDSFTDFOUFBNBOUFJHBFUSBCBMIFB tBCPCSJOIBTQJDBEBT de milho
NBTTBBUÏPCUFSVNBGBSPGB+VOUFBÈHVB tDPMIFSFT EFTPQB
EFTBMTBQJDBEB
HFMBEB TPWFCFNFMFWFËHFMBEFJSBQPS tDPMIFSFT EFTPQB
EFØMFPEFTPKB Preparo
NJOVUPT&NTFHVJEB BCSBBNBTTB t"MIPFTBMBHPTUP 1BSBBNBTTB KVOUFUPEPTPTJOHSFEJFOUFT
com um rolo e forre uma forma untada t0SÏHBOPBHPTUP BNBTTBOEPEFMJDBEBNFOUFFEFJYFB
DPNØMFP/PQSFQBSPEPSFDIFJP Ingredientes do Recheio de NBTTBEFTDBOTBSQPSNJOVUPT1BSB
misture todos os ingredientes e coloque $BSOF.PÓEB QSFQBSBSPSFDIFJP KVOUFUPEPTPT
TPCSFBNBTTB$VCSBDPNPSFTUBOUFEB tHEFDBSOFNPÓEB JOHSFEJFOUFT'BÎBVNDSFNFDPNPMFJUF
massa e leve ao forno médio até que a tDPMIFSFT EFTPQB
EFØMFP PDBMEPEFHBMJOIBFPBNJEPEFNJMIP
UPSUBFTUFKBEPVSBEB4JSWBFNTFHVJEB tEFOUFTEFBMIPTPDBEPT UFNQFSBOEPBHPTUP3FTFSWF3FGPHVFP
tDPMIFSFT EFDIÈ
EFTBM BMIPOBNBOUFJHB KVOUFPCBDPOKÈGSJUP
t0SÏHBOPBHPTUP EFJYFBNPSOBSFBDSFTDFOUFBNJTUVSB
Torta de Abobrinha II tMBUBEFNPMIPEFUPNBUFQSPOUP SFTFSWBEB NJTUVSBOEPEFWBHBS3FDIFJFB
UPSUBFMFWFBPGPSOPBUÏEPVSBS
Por Gege Franco
Preparo
Rendimento: 6 porções .JTUVSFCFNUPEPTPTJOHSFEJFOUFTEB
Tempo de preparo: 1 hora NBTTBFMFWFQBSBHFMBSQPSNJOVUPT
Grau de dificuldade: fácil 1BSBGB[FSPNPMIPCSBODP SFGPHVF
BNBSHBSJOBDPNBDFCPMBBUÏRVF
Ingredientes NVSDIF"DSFTDFOUFPTBMFBGBSJOIB
tHEFSJDPUB EFUSJHPBPTQPVDPT KVOUFPMFJUFFWÈ
tPWPT NFYFOEPTFNQBSBS BUÏFOHSPTTBS
tBCPCSJOIBHSBOEFQJDBEB 1PMWJMIFOP[NPTDBEBFSFTFSWF1JRVF
t4BMFQJNFOUBEPSFJOPBHPTUP BTBCPCSJOIBTFSFGPHVFBT EFJYBOEP
tDPMIFS EFDBGÏ
EFOP[NPTDBEB BQVSBSCFN.JTUVSFBTBPNPMIP
t.BSHBSJOBFGBSJOIBEFUSJHP QBSB CSBODPKÈGSJPFSFTFSWF3FGPHVFB
untar e polvilhar) DBSOFDPNPØMFPFPBMIP BEJDJPOF
PTBMFEFJYFTFDBSCFN$PMPRVFP
Preparo NPMIP EFJYFTFDBSNBJTVNQPVDP
#BUBPTUPEPTPTJOHSFEJFOUFTOP FTBMQJRVFPPSÏHBOP%FJYFFTGSJBS
MJRVJEJmDBEPS$PMPRVFBNJTUVSBFN FGPSSFVNBBTTBEFJSBDPNBNBTTB
VNBGPSNBSFUÉOHVMBSEFYDN $PMPRVFPSFDIFJPEFBCPCSJOIBF QPS
untada com margarina e polvilhada com DJNB PSFDIFJPEFDBSOFNPÓEB1PS
GBSJOIBEFUSJHP-FWFBUPSUBBPGPSOP mN DVCSBBUPSUBDPNBNBTTBFMFWF
QSFBRVFDJEPQPSDFSDBEFNJOVUPT BPGPSOPQPSNJOVUPT
56
'PUPT4IVUUFSTUPDL
Torta de Abobrinha tHEFLBOJLBNBEFTmBEP

com Kani Kama t'PMIBTEFBMFDSJNBHPTUP
Preparo
Rendimento: 6 porções .JTUVSFFNVNBUJHFMBBT
Grau de dificuldade: fácil BCPCSJOIBTDPSUBEBFNDVCPT
Tempo de preparo: 40 minutos FDP[JEBT PDIFJSPWFSEF P
B[FJUF PLBOJLBNBFBTGPMIBT
Ingredientes EFBMFDSJN'PSSFVNBGPSNB
tSPMPEFNBTTBGPMIBEBMBNJOBEB com a massa folhada espalhe
tHFNB QBSBQJODFMBS
PSFDIFJPOBUPSUB$VCSBDPN
tBCPCSJOIBTJUBMJBOBT NBTTBGPMIBEB QJODFMFHFNB
tYÓDBSB EFDIÈ
EFDIFJSPWFSEF e leve para assar em forno a
tDPMIFSFT EFTPQB
EFB[FJUF ¡$BUÏEPVSBS
57
Torta de Arroz Integral Torta de Atum I
1PS.ÍF5FSSB1SPEVUPT/BUVSBJT Por Flaviane Almeida

Tempo de preparo: 1 hora e 10 minutos Tempo de preparo: 1 hora e 10 minutos
Ingredientes da Massa Ingredientes da Massa

tYÓDBSBT EFDIÈ
EFBSSP[ tFYÓDBSBT EFDIÈ
EFMFJUF
JOUFHSBMDP[JEP tFOWFMPQFEFQØQBSBTPQBDSFNFEF
tDPMIFSFT EFTPQB
EFFYUSBUP DFCPMB
EFTPKB tPWPT
tYÓDBSB EFDIÈ
EFGBSFMPEFUSJHP tYÓDBSB EFDIÈ
EFØMFP
t4BMNPÓEPBHPTUP tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
tPWPT tDPMIFSFT EFTPQB
EFSFRVFJKÍP
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ tDPMIFSFT EFTPQB
EFGFSNFOUPFNQØ
tDPMIFSFT EFTPQB
EFB[FJUF
tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP Ingredientes do Recheio
tYÓDBSBT EFDIÈ
EFÈHVB tUPNBUFTDPSUBEPTFNSPEFMBTmOBT
tHEFNVTTBSFMBEFCÞGBMBQJDBEB
Ingredientes do Recheio tMBUBEFBUVNSBMBEPMJHIU
tBMIPQPSØ tMBUBEFQBMNJUP
tDFCPMBDPSUBEBFNSPEFMBT
tEFOUFTEFBMIPTPDBEPT Ingredientes da Cobertura
tDPMIFS EFDBGÏ
EFQÈQSJDBEPDF tYÓDBSB EFDIÈ
EFGBSJOIBEFSPTDB
tYÓDBSB EFDIÈ
EFTBMTJOIBF
DFCPMJOIBQJDBEPT Torta de Aspargo tHEFRVFJKPQBSNFTÍPSBMBEP
tDPMIFSFT EFTPQB
EFB[FJUF 1PS)FSNÓOJB4NZE Preparo
tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP #BUBUPEPTPTJOHSFEJFOUFTEBNBTTBOP
t4BMBHPTUP 3FOEJNFOUPQPSÎÜFT liquidificador e coloque a mistura em um
Grau de dificuldade: fácil SFGSBUÈSJP1BSBGB[FSPSFDIFJP NJTUVSF
Demais ingredientes Tempo de preparo: 1 hora e 30 minutos UPEPTPTJOHSFEJFOUFT&NTFHVJEB
tDPMIFS EFTPQB
EFGBSJOIBEFUSJHP DPMPRVFPSFDIFJPFQPMWJMIFBDPCFSUVSB
tDPMIFSFT EFTPQB
EFGBSFMPEFUSJHP Ingredientes da Massa -FWFQBSBBTTBSFNGPSOPQSFBRVFDJEP
tDPMIFS EFTPQB
EFHFSHFMJN tHEFGBSJOIBEFUSJHP QPSNJOVUPTFTJSWBFNTFHVJEB
t"[FJUFBHPTUP tHEFNBOUFJHB
tDPMIFS EFDIÈ
EFTBM
Preparo
1BSBGB[FSBNBTTB CBUBOPMJRVJEJmDBEPS Ingredientes do Recheio
PBSSP[DPNPTPVUSPTJOHSFEJFOUFT tHEFBTQBSHPT
envolvendo até formar uma massa tHEFRVFJKPQBSNFTÍPSBMBEP
IPNPHÐOFB3FTFSWF1BTTFQBSBB tPWP
NPOUBHFN VOUBOEPVNSFGSBUÈSJPDPN tHFNBT
PB[FJUF BGBSJOIBEFUSJHP PGBSFMPEF tHEFGBSJOIBEFUSJHP
USJHPFPHFSHFMJN1BSBPSFDIFJP GBÎB tMJUSPEFMFJUF
VNSFGPHBEPDPNUPEPTPTJOHSFEJFOUFT tNMEFDSFNFEFMFJUF
Forre o refratário com a metade da
NBTTB DPMPRVFPSFDIFJPKÈQSFQBSBEP Preparo
FDVCSBDPNPSFTUBOUFEBNBTTB 1BSBGB[FSBNBTTB NJTUVSFBGBSJOIBEF
TBMQJDBOEPDPMIFS EFTPQB
EF trigo com a metade da manteiga e o sal
HFSHFMJN"TTFFNGPSOPNÏEJPBUÏRVF BUÏPCUFSVNBGBSPGB%FJYFEFTDBOTBS
mRVFMFWFNFOUFEPVSBEP QPSNJOVUPT-FWFBPGPHPCBJYPP
SFTUBOUFEBNBOUFJHBFBGBSJOIBEFUSJHP
NJTUVSBOEPHEPTBTQBSHPTMJNQPT
%FJYFQPSBMHVOTNJOVUPT SFUJSFEPGPHP
FBDSFTDFOUFBTHFNBTFPRVFJKP'PSSF
BGPSNBDPNBNBTTB GVSFDPNVN
HBSGPFDPMPRVFPSFDIFJPTPCSFBUPSUB
.JTUVSFPSFTUBOUFEPTBTQBSHPTDPNP
DSFNFEFMFJUFFPTBMFSFTFSWF-FWFB
UPSUBBPGPSOPQPSNJOVUPT SFUJSFF
EFTQFKFQPSDJNBPNPMIPEFBTQBSHPT
4JSWBFNTFHVJEB
58
'PUPT4IVUUFSTUPDL
Torta de Atum II Ingredientes do Recheio

1PS*WFUF'FJUPTB $VMJOÈSJB1BTTPB1BTTP
t4BMTB BMIPFTBMBHPTUP
tUPNBUF
Rendimento: 6 porções tHEFQBMNJUP
Grau de dificuldade: fácil tMBUBEFFSWJMIBFNDPOTFSWB
Tempo de preparo: 45 minutos tRVFJKPNJOFJSPDPSUBEPFNQFEBÎPT H
tMBUBEFBUVN
tDPQPT BNFSJDBOPT
EFGBSJOIB Preparo
de trigo 1BSBBNBTTB DPMPRVFOPMJRVJEJmDBEPSBGBSJOIBEFUSJHP
tFDPQP BNFSJDBOP
EFMFJUF PMFJUF PRVFJKPSBMBEP PØMFP PTPWPT BGBSJOIBEFTPKBF
tDPQP BNFSJDBOP
EFRVFJKP PTBM#BUBCFNBUÏGPSNBSVNBNJTUVSBIPNPHÐOFB1BSB
parmesão ralado PSFDIFJP NJTUVSFFNVNSFDJQJFOUFBTBMTB PBMIP PØMFP
tDPQP BNFSJDBOP
EFØMFP FPUPNBUF%FQPJT KVOUFPTQBMNJUPTQJDBEPT BTFSWJMIBT
tPWPT PRVFJKPFPBUVN1BSUBQBSBBNPOUBHFN VOUBOEPVNB
tDPMIFSFT EFTPQB
EFGBSJOIBEFTPKB BTTBEFJSBDPNNBSHBSJOBFQPMWJMIBOEPBDPNGBSJOIBEF
tDPMIFS EFTPCSFNFTB
EFTBM SPTDB%FTQFKFNFUBEFEBNBTTBOBBTTBEFJSBF QPSDJNB
PSFDIFJP$VCSBDPNPSFTUBOUFEBNBTTBFMFWFBPGPSOP
t'BSJOIBEFSPTDB QBSBQPMWJMIBS
QSFBRVFDJEPBUÏEPVSBS
59
Torta de Azeitona
com Alho-Poró
Ingredientes
tBMIPTQPSØT
tUBCMFUFEFDBMEPEFDBSOF
tYÓDBSB EFDIÈ
EFMFJUFRVFOUF
tDPMIFSFT EFTPQB
EFTBMTBQJDBEB
tDPMIFSFT EFTPQB
EF
DFCPMJOIBQJDBEB
Torta de Atum Light tDPMIFS EFTPQB

EFGFSNFOUPFNQØ
t4BMBHPTUP
1PS5FSF[JOIB#PSEJOJ tEFYÓDBSB EFDIÈ
EFDSFNFEFMFJUF
t2VFJKPQBSNFTÍPSBMBEP
Rendimento: 10 porções (para polvilhar)
Grau de dificuldade: fácil tHEFB[FJUPOBTQSFUBTTFNDBSPÎP
Tempo de preparo: 45 minutos cortadas em rodelas
tYÓDBSBT EFDIÈ
EFGBSJOIB Preparo
de trigo
tDPMIFS EFTPCSFNFTB
EF
$PSUFPBMIPQPSØFNSPEFMBTCFN
mOBTFSFTFSWF&NVNBUJHFMB EJTTPMWB Torta de Bacalhau
fermento em pó PUBCMFUFEFDBMEPEFDBSOFOPMFJUF Por Ronaldo Rossi
tHEFNBSHBSJOBMJHIU "EJDJPOFPTEFNBJTJOHSFEJFOUFT DPN
tYÓDBSB EFDIÈ
EFMFJUFEFTOBUBEP FYDFÎÍPEPBMIPQPSØ FNJTUVSFNVJUP Rendimento: 10 porções
t4BMBHPTUP CFN"RVFÎBPGPSOPFNUFNQFSBUVSB Grau de dificuldade: fácil
t.BSHBSJOBMJHIU QBSBVOUBS
NÏEJB+VOUFPBMIPQPSØOBNBTTBF Tempo de preparo: 1 hora e 30 minutos
NJTUVSFEFMJDBEBNFOUF%FTQFKFFN
Ingredientes do Recheio GPSNBVOUBEB QPMWJMIFRVFJKPQBSNFTÍP Ingredientes
tMBUBEFBUVNMJHIU FMFWFBPGPSOPBUÏEPVSBS tHEFQVSÐEFCBUBUBT
tYÓDBSB EFDIÈ
EFMFJUFEFTOBUBEP tHEFCBDBMIBVEFTTBMHBEP DP[JEP
tGBUJBTEFQÍPMJHIUFTGBSFMBEBT e desfiado
tUPNBUFTTFNQFMFFTFNTFNFOUFT tQJNFOUÍPWFSEF
DPSUBEPTFNDVCPT tQJNFOUÍPWFSNFMIP
tDFCPMBQJDBEB tQJNFOUÍPBNBSFMP
tMBUBEFFSWJMIB tNMEFMFJUFEFDPDP
tHEFQBMNJUP tHEFDSFNFEFMFJUF
tDMBSBT tHEFDPDPSBMBEP
tHFNB tUPNBUFT
tDPMIFS EFTPQB
EFNBSHBSJOBMJHIU tHEFDBTUBOIBEFDBKV
t4BMTJOIBFDFCPMJOIBBHPTUP t4BMTJOIBQJDBEB TBMFQJNFOUBBHPTUP
t0SÏHBOPFTBMBHPTUP tDPMIFSFT EFTPQB
EFB[FJUF
tDPMIFSFT EFTPQB
EFNBOUFJHB
Preparo
1BSBGB[FSBNBTTB NJTUVSFBGBSJOIB P Preparo
GFSNFOUPFPTBM"DSFTDFOUFBNBSHBSJOB &NVNBGSJHJEFJSB SFGPHVFPCBDBMIBV
FTPWFBUÏPCUFSVNBGBSPGB+VOUFP FPTQJNFOUÜFT&ORVBOUPJTTP CBUBOP
MFJUFFBNBTTFMFWFNFOUF"CSBBNBTTB MJRVJEJmDBEPSPDSFNFEFMFJUF PMFJUF
com um rolo em espessura fina e forre EFDPDP PDPDP BTDBTUBOIBTEFDBKVF
VNBGPSNBEFBSPSFNPWÓWFMVOUBEB PUPNBUF$PMPRVFTPCSFPSFGPHBEPF
DPNNBSHBSJOBMJHIU3FTFSWF1BSBP EFJYFGFSWFSBUÏRVFSFEV[BBVNDSFNF
SFDIFJP NJTUVSFUPEPTPTJOHSFEJFOUFTF HSPTTP"DFSUFPTBM BQJNFOUB DPMPRVF
SFTFSWF$PMPRVFPSFDIFJPFDVCSBDPN BTBMTJOIBFSFTFSWF&NVNBBTTBEFJSB
PSFTUBOUFEBNBTTB1JODFMFBTVQFSG ÓDJF VOUBEBDPNNBOUFJHB DPMPRVFPQVSÐ
com gemas e asse em forno preaquecido EFCBUBUB PDSFNFEFCBDBMIBV QPMWJMIF
QPSNJOVUPTPVBUÏRVFBNBTTBFTUFKB DBTUBOIBTEFDBKVFMFWFQBSBHSBUJOBSFN
EPVSBEB4JSWBFNTFHVJEB GPSOPRVFOUFQPSDFSDBEFNJOVUPT
60
'PUPT4IVUUFSTUPDL
Torta de Batata
1PS)FSNÓOJB4NZE tHEFRVFJKPQSBUP
tHEFRVFJKPQBSNFTÍPSBMBEP
3FOEJNFOUPQPSÎÜFT tYÓDBSB EFDIÈ
EFMFJUF
EFBWFJB
Tempo de preparo: 1 hora e 30 minutos t4BMFQJNFOUBBHPTUP

tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP 1BSBGB[FSBNBTTB NJTUVSFUPEPTPTJOHSFEJFOUFT FYDFUP
tHEFNBSHBSJOB PMFJUFFPPWP4PWFBNBTTBDPNBTNÍPTBUÏRVFmRVF
tQJUBEBEFTBM NBDJBFIPNPHÐOFB"DSFTDFOUFPPWPFPMFJUF BPT
t-FJUF BUÏEBSPQPOUP
QPVDPT BUÏEBSPQPOUP3FTFSWF1BSBPSFDIFJP GFSWB
tPWP QBSBQJODFMBS
BTCBUBUBTDPNBDBTDB&NTFHVJEB EFTDBTRVFBTF
t»MFP QBSBVOUBS
DPSUFBTFNSPEFMBTmOBT3FGPHVFBTDFCPMBTQJDBEBTOP
ØMFP BDSFTDFOUFBTCBUBUBTFDP[JOIFQPSBMHVOTNJOVUPT
Ingredientes do Recheio "DSFTDFOUFPTEFNBJTJOHSFEJFOUFT NFYBCFNFSFTFSWF
tLHEFCBUBUBT $PMPRVFBNBTTBFNVNBBTTBEFJSBVOUBEBDPNØMFP
tDFCPMBT EFTQFKFPSFDIFJPFDVCSBDPNPRVFJKPQBSNFTÍP%FDPSF
tDPMIFSFT EFTPQB
EFØMFP com folhas de massa e leve para assar em forno médio
tPWPT QPSDFSDBEFNJOVUPT4JSWBFNTFHVJEB
61
Torta de Batata Torta de Berinjela
com Frango ao com Aliche
Por Daniela Ramos
Molho de Soja QBSB$P[JOIB&ODBOUBEB

3FOEJNFOUPQPSÎÜFT
3FOEJNFOUPQPSÎÜFT Grau de dificuldade: fácil
Grau de dificuldade: fácil Tempo de preparo: 1 hora e 10 minutos
5FNQPEFQSFQBSPIPSBT
Ingredientes da Massa Folhada
Ingredientes da Massa tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
tLHEFCBUBUB tYÓDBSBT EFDIÈ
EFNBSHBSJOB
tPWPT para folhar
tDPMIFSFT EFTPQB
EFNBSHBSJOB tDPMIFS EFDIÈ
EFTBM
tDPMIFS EFTPQB
EFGBSJOIBEFUSJHP tPWPT
t4BMBHPTUP tYÓDBSB EFDIÈ
EFÈHVBGSJB
tHFNBT QBSBQJODFMBS
t2VFJKPQBSNFTÍPSBMBEPBHPTUP
(para polvilhar) Torta de Berinjela tCFSJOKFMBTNÏEJBTDPSUBEBTFNDVCPT
tDFCPMBNÏEJBDPSUBEBFNSPEFMBT
1PS)FSNÓOJB4NZE tQJNFOUÍPWFSNFMIPDPSUBEP
Ingredientes do Recheio em rodelas
tHEFQFJUPEFGSBOHPDPSUBEP 3FOEJNFOUPQPSÎÜFT tDPMIFSFT EFTPQB
EFØMFP
FNDVCPT Grau de dificuldade: fácil tEFOUFEFBMIPTPDBEP
tDFCPMB Tempo de preparo: 1 hora e 30 minutos tDPMIFS EFDIÈ
EFTBM
tEFOUFTEFBMIP tHEFBMJDIF
tDPMIFSFT EFTPQB
EFB[FJUF Ingredientes da Massa tHEFDSFNFEFMFJUF
tQJUBEBEFHFOHJCSFFNQØ tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
tYÓDBSB EFDIÈ
EFNPMIPEFTPKB tHEFNBSHBSJOB
tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP tQJUBEBEFTBM Preparo
1BSBBNBTTB SFTFSWFBNBSHBSJOB
Preparo tPWP QBSBQJODFMBS
para folhar e misture o restante dos
1BSBBNBTTB DP[JOIFBTCBUBUBT DPSUF t»MFP QBSBVOUBS
JOHSFEJFOUFT$PMPRVFBNBSHBSJOBTPCSF
BTFNJTUVSFBTBPTEFNBJTJOHSFEJFOUFT BNBTTBFGFDIFB EPCSBOEPBQPS
3FTFSWF1BSBPSFDIFJP EPVSFPBMIPF Ingredientes do Recheio WF[FT-FWFQBSBHFMBSQPSIPSBT1BSB
BDFCPMBOPB[FJUF BDSFTDFOUFPGSBOHPF tCFSJOKFMBHSBOEF PSFDIFJP SFGPHVFBTCFSJOKFMBTDPNP
DP[JOIFBUÏmDBSNBDJP+VOUFPHFOHJCSF tDPMIFSFT EFTPQB
EFWJOBHSF BMIP PØMFPFPTBM EFJYBOEPBQVSBS
FPNPMIPEFTPKBFEFJYFDP[JOIBS tEFYÓDBSB EFDIÈ
EFNPMIP "DSFTDFOUFPDSFNFEFMFJUF PBMJDIF
"DSFTDFOUF QPSÞMUJNP BGBSJOIBEF de tomate FTDPSSJEP BDFCPMB PQJNFOUÍPF QPS
USJHPFBHVBSEFFOHSPTTBS1BSUBQBSB tHEFUPNBUFTFDP ÞMUJNP BGBSJOIBEFUSJHP"HVBSEF
BNPOUBHFNEBUPSUB DPMPDBOEPVNB tHEFRVFJKPNVTTBSFMBSBMBEP FTGSJBS'PSSFVNBBTTBEFJSBDPNNFUBEF
QBSUFEBNBTTBEFCBUBUBFNVNB t0SÏHBOPBHPTUP EBNBTTB EFTQFKFPSFDIFJPFDVCSBDPN
BTTBEFJSBVOUBEBDPNNBSHBSJOB&N tPWP QBSBQJODFMBS
PSFTUBOUFEBNBTTB1PSmN BTTFBUPSUB
TFHVJEB DPMPRVFPSFDIFJPFDVCSBDPN BUÏRVFFTUFKBEPVSBEB
BPVUSBNFUBEFEFNBTTB1JODFMFHFNBT Preparo
NJTUVSFPNPMIPEFTPKB QPMWJMIFRVFJKP 1BSBGB[FSBNBTTB NJTUVSFUPEPTPT
QBSNFTÍPFMFWFBPGPSOPBUÏRVFFTUFKB JOHSFEJFOUFT FYDFUPPMFJUFFPPWP
EPVSBEB4JSWBFNTFHVJEB 4PWFBNBTTBDPNBTNÍPTBUÏRVFmRVF
NBDJBFIPNPHÐOFB"DSFTDFOUFPPWP
FPMFJUF BPTQPVDPT BUÏEBSPQPOUP
3FTFSWF1BSBPSFDIFJP DPSUFBCFSJOKFMB
OPTFOUJEPEPDPNQSJNFOUPFEFJYFOB
ÈHVBDPNWJOBHSFQPSNJOVUPT3FUJSF
FTDPSSBCFNFSFTFSWF"CSBBNBTTB
FDVCSBBGPSNB$PMPRVFFNTFHVJEB
BTCFSJOKFMBTFTDPSSJEBT BMUFSOBOEP
DBNBEBTEFNPMIPEFUPNBUF RVFJKP
mussarela ralado e tomate seco cortado
FNQFEBÎPT1PMWJMIFPSÏHBOP DVCSB
DPNPSFTUBOUFEBNBTTB QJODFMFPWP
FMFWFBPGPSOPBUÏRVFBUPSUBFTUFKB
EPVSBEB4JSWBFNTFHVJEB

'PUPT4IVUUFSTUPDL
Torta de Brócolis tHEFMJOHVJÎBDBMBCSFTB

frita e picada
com Calabresa tYÓDBSB EFDIÈ
EFB[FJUPOB
Por Dalva Zanforlin verde picada
(Trem da Alegria) tHEFRVFJKPNVTTBSFMBQJDBEP
tYÓDBSB EFDIÈ
EFSFRVFJKÍP
3FOEJNFOUPQPSÎÜFT t0SÏHBOP TBMFUFNQFSPTBHPTUP
Grau de dificuldade: médio tPWPT
UFNQPEFQSFQBSPIPSBT tMBUBEFDSFNFEFMFJUF

tHEFGBSJOIBEFUSJHP 1BSBGB[FSBNBTTB DPMPRVFUPEPTPT
tHFNBT ingredientes em uma vasilha e amasse
tHEFNBOUFJHB EFMJDBEBNFOUFBUÏPCUFSVNBNBTTB
tHEFCBOIBBOJNBM IPNPHÐOFBFNBDJB$PMPRVFBFNVNBGPSNB
tQJUBEBEFTBM VOUBEBFMFWFQBSBQSÏBTTBSQPSNJOVUPT
tQJUBEBEFGFSNFOUPFNQØ 1BSBPSFDIFJP NJTUVSFUPEPTPTJOHSFEJFOUFTF
t-FJUF TFOFDFTTÈSJP
FNQSFHVF$VCSBBUPSUBDPNPSFDIFJPFMFWF
QBSBBTTBSFNGPSOPQSFBRVFDJEPQPSNBJT
Ingredientes do Recheio NJOVUPT%FDPSFDPNQFEBÎPTEFCSØDPMJTF
tHEFCSØDPMJTDP[JEP GPMIBTEFNBTTB4JSWBBTFHVJS
63
Torta de Camarão
ao Creme
3FOEJNFOUPQPSÎÜFT
tempo de preparo: 1 hora e 30 minutos
Ingredientes
tHEFDBNBSÍPNPÓEPT
t4BMFTVDPEFMJNÍPBHPTUP
tDPMIFSFT EFTPQB
EFØMFP
tDFCPMBNÏEJBQJDBEB
tEFOUFEFBMIPBNBTTBEP
tUPNBUFTTFNQFMF TFNTFNFOUFT
e picados
tGBUJBTEFQÍPEFGPSNBTFNDBTDB
tDPMIFSFT EFTPQB
EFNBOUFJHB
Torta de Camarão tEFOUFTEFBMIPBNBTTBEPT

tDPMIFS EFTPQB
EFRVFJKP
Por Daniela Ramos parmesão ralado
tMBUBEFDSFNFEFMFJUF
Rendimento: 50 fatias tDPMIFSFT EFTPQB
EFMFJUF
tHFNBT
tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP Torta de Carne
Ingredientes da Massa Preparo Desfiada
tPWPT -JNQFPTDBNBSÜFTBMBWFPT5FNQFSF 1PS"OB1BVMB(.BSUJOT
tLHEFGBSJOIBEFUSJHP PTDPNTBM TVDPEFMJNÍPFSFTFSWF )VCCVC#VĉFU
tDPMIFS EFDIÈ
EFTBM QPSNJOVUPT"RVFÎBPØMFPF
tNMEFÈHVBHFMBEB EPVSFBDFCPMBFPBMIP"DSFTDFOUFPT Rendimento: 1 torta grande
tHEFHPSEVSBWFHFUBMIJESPHFOBEB DBNBSÜFTSFTFSWBEPT SFGPHVF KVOUF Grau de dificuldade: fácil
t(FNBT QBSBQJODFMBS
PTUPNBUFTFEFJYFBQVSBS&ORVBOUP Tempo de preparo: 30 minutos
JTTP NJTUVSFBNBOUFJHBDPNPBMIP
Ingredientes do Recheio QBTTFFNDBEBGBUJBEFQÍPFMFWFPT Ingredientes
tDPMIFS EFTPQB
EFB[FJUFEFEFOEÐ ao forno até que fiquem torrados e tPWPT
tDPMIFSFT EFTPQB
EFØMFPEFTPKB DSPDBOUFT.JTUVSFPDSFNFEFMFJUF P tMJUSPEFMFJUF
tDFCPMBQJDBEB MFJUF BTHFNBT BGBSJOIBEFUSJHPFP tDPMIFSFT EFTPQB
EFRVFJKP
tGPMIBEFMPVSP RVFJKPSBMBEPTFQBSBEBNFOUF6OUFVNB parmesão ralado
tUBCMFUFEFDBMEPEFDBNBSÍP GPSNBRVBESBEBDPNNBOUFJHB FTQBMIF tDPMIFSFT EFTPQB
EFGBSJOIB
tYÓDBSB EFDIÈ
EFNPMIPEFUPNBUF BTGBUJBTEFUPSSBEBTFDVCSBBTDPNP de trigo
tHEFDBNBSÍPDP[JEPF NPMIPEFDBNBSÜFTF FNTFHVJEB DPN tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
triturado grosseiramente PDSFNFEFHFNBT1PMWJMIFRVFJKPSBMBEP tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP
tYÓDBSBT EFDIÈ
EFÈHVB FMFWFBPGPSOPËUFNQFSBUVSBEF$ t4BMBHPTUP
tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP QPSNJOVUPT%FDPSFDPNnPSFTEF t.BSHBSJOB QBSBVOUBS
tHEFSFRVFJKÍPDSFNPTPmSNF NBTTBFTJSWBDPNPFOUSBEB t'BSJOIBEFUSJHP QBSBQPMWJMIBS
Preparo Ingredientes do Recheio

*OJDJFQFMBNBTTB NJTUVSBOEPUPEPTPT tHEFDBSOFTFDBDP[JEBFEFTmBEB
JOHSFEJFOUFTFMFWBOEPËHFMBEFJSBQPS tDFCPMBHSBOEFSBMBEB
NJOVUPT&ORVBOUPJTTP GBÎBPSFDIFJP tYÓDBSB EFDIÈ
EFDIFJSPWFSEFQJDBEP
SFGPHBOEPPTDBNBSÜFTDPNØMFP B[FJUF tHEFRVFJKPNVTTBSFMBSBMBEP
FBDFCPMBQJDBEB$PMPRVFPDBMEPEF tHEFUPNBUFTFDP
DBNBSÍPFBGPMIBEFMPVSP EFTQFKFP
NPMIPEFUPNBUFFBÈHVBFEFJYFGFSWFS Preparo
+VOUFBGBSJOIBEFUSJHPQBSBTFDBS SFUJSF #BUBOPMJRVJEJmDBEPSUPEPTPT
BGPMIBEFMPVSPFEFJYFFTGSJBS%FQPJT JOHSFEJFOUFTEBNBTTBFEFTQFKFFN
BCSBBNBTTB GPSSFVNBGPSNBFFTQBMIF GPSNBVOUBEBFQPMWJMIBEB$PMPRVF
PSFRVFJKÍP$PMPRVFPSFDIFJP DVCSB BNFUBEFEBNBTTB EJTQPOIBPT
DPNPSFTUBOUFEBNBTTB QJODFMFHFNBT ingredientes do recheio alternadamente e
e leve para assar por 30 minutos em DVCSBDPNPSFTUBOUFEBNBTTB"TTFBUÏ
GPSOPBUFNQFSBUVSBEF¡$ EPVSBSFNGPSOPQSFBRVFDJEP
64
'PUPT4IVUUFSTUPDL
Torta de Carne
Moída Diferente tDFCPMBQJDBEB
Por Daniela Ramos tEFOUFTEFBMIPTPDBEPT
QBSB$P[JOIB&ODBOUBEB
tHEFDBSOFNPÓEB
tQJNFOUÍPWFSEFQJDBEP
Rendimento: 50 porções tDPMIFS EFDIÈ
EFTBM
Grau de dificuldade: fácil t4BMTBQJDBEBBHPTUP
5FNQPEFQSFQBSPIPSBT tHEFRVFJKPNVTTBSFMBQJDBEP
tHEFB[FJUPOBTQSFUBT
Ingredientes da Massa tHEFUPNBUFTFDPDPSUBEPFNUJSBT
tPWPT
tLHEFGBSJOIBEFUSJHP Preparo
tDPMIFS EFDIÈ
EFTBM *OJDJFQFMBNBTTB NJTUVSBOEPUPEPTPTJOHSFEJFOUFT
tNMEFÈHVBHFMBEB -FWFËHFMBEFJSBQPSNJOVUPT&ORVBOUPJTTP GBÎB
tHEFHPSEVSBWFHFUBMIJESPHFOBEB PSFDIFJP SFGPHBOEPBDBSOFDPNPTUFNQFSPT%FJYF
t(FNBT QBSBQJODFMBS
TFDBSCFNFSFTFSWF"CSBBNBTTBFNVNBGPSNBFGPSSF
DPNPRVFJKPNVTTBSFMB PUPNBUFTFDP BTB[FJUPOBTFB
Ingredientes do Recheio DBSOFSFGPHBEB$VCSBBUPSUBDPNPSFTUBOUFEBNBTTB
tDPMIFSFT EFTPQB
EFØMFPEFTPKB QJODFMFHFNBTFMFWFBPGPSOPQPSNJOVUPT
65
Torta de Carne Moída Torta de Carne-Seca
Recheada com Especial
Por Daniela Ramos
Abobrinha
Por Dalva Zanforlin (Trem da Alegria) Rendimento: 14 porções
Rendimento: 15 porções Tempo de preparo: 1 hora e 10 minutos
Tempo de preparo: 1 hora Ingredientes da Massa
tPWP
Ingredientes da Massa tDPMIFS EFDIÈ
EFTBM
tLHEFDBSOFNPÓEB tHEFNBSHBSJOBQBSBVTPDVMJOÈSJP
tYÓDBSB EFDIÈ
EFBWFJB tHEFHPSEVSBWFHFUBMIJESPHFOBEB
tYÓDBSB EFDIÈ
EFDBUDIVQ tHEFCBOIBEFQPSDP
tDFCPMBQJDBEB tHEFGBSJOIBEFUSJHP
tPWP
t5FNQFSPTBHPTUP Torta de Carne-Seca tNMEFÈHVBGSJB
tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP
Ingredientes do Recheio e Mandioca Ingredientes do Recheio

tBCPCSJOIBTDPSUBEBTFNGBUJBT 1PS&MBJOF1JHJOJ tHEFDBSOFTFDBEFTTBMHBEB
tYÓDBSB EFDIÈ
EFRVFJKPUJQP e desfiada
mussarela ralado 3FOEJNFOUPQPSÎÜFT tNMEFDSFNFEFMFJUF
tYÓDBSB EFDIÈ
EFDBUDIVQ Grau de dificuldade: fácil tHEFRVFJKPNVTTBSFMBSBMBEP
tYÓDBSB EFDIÈ
EFB[FJUPOBT Tempo de preparo: 1 hora tNBÎPEFCSØDPMJTDP[JEP
verdes picadas tQJNFOUÜFTWFSNFMIPTQJDBEPT
tDPMIFS EFDIÈ
EFPSÏHBOP Ingredientes da Massa tDPMIFSFT EFTPQB
EFB[FJUPOBT
tDPMIFSFT EFTPQB
EFRVFJKP tHEFGBSJOIBEFUSJHP verdes picadas
parmesão ralado tHEFNBOUFJHBTFNTBM tDPMIFSFT EFTPQB
EFØMFP
tPWP t4BMFBMIPBHPTUP
Preparo tDPMIFS EFTPQB
EFBNJEPEFNJMIP
1BSBBNBTTB NJTUVSFUPEPTPT tDPMIFS EFDIÈ
SBTBEFTBM Preparo
ingredientes com a carne e disponha no tQJUBEBEFGFSNFOUPFNQØ .JTUVSFCFNUPEPTPTJOHSFEJFOUFTEB
fundo e nas laterais de um recipiente tDPMIFSFT EFTPQB
EFRVFJKP NBTTBFMFWFËHFMBEFJSBQPSNJOVUPT
EFWJESPDPNVNGVSPDFOUSBM VOUBEP parmesão ralado &ORVBOUPJTTP QSFQBSFPSFDIFJP
FQPMWJMIBEP"TTFQPSNJOVUPTF SFGPHBOEPBDBSOFTFDBDPNPØMFPF
FTDPSSBPMÓRVJEP TFOFDFTTÈSJP1BSB Ingredientes do Recheio PBMIP$PSSJKBPTBM TFOFDFTTÈSJP F
PSFDIFJP NJTUVSFNFUBEFEPRVFJKP tHEFNBOEJPDBDP[JEBFBNBTTBEB BDSFTDFOUFPCSØDPMJT PTQJNFOUÜFTFBT
NVTTBSFMBDPNBTBCPCSJOIBT PDBUDIVQ tHEFDBSOFTFDBDP[JEBFEFTmBEB B[FJUPOBT$PMPRVF QPSÞMUJNP PDSFNF
BTB[FJUPOBTFPTUFNQFSPT$PMPRVF tDPMIFSFT EFTPQB
EFNBOUFJHB EFMFJUFTFNTPSPFPRVFJKPFEFJYFGFSWFS
PSFDIFJPTPCSFBDBSOFOPSFDJQJFOUF levemente amolecida %FTMJHVFPGPHPFBHVBSEFFTGSJBS'PSSFP
FDVCSBDPNPSFTUBOUFEPRVFJKP tEFOUFTEFBMIPBNBTTBEPT fundo e as laterais de uma forma com a
QBSNFTÍP4JSWBFNTFHVJEB tDFCPMBNÏEJBSBMBEB NBTTBEBUPSUB FTQBMIFPSFDIFJPFMFWF
t$IFJSPWFSEFBHPTUP BPGPSOPBUÏEPVSBS
tHEFSFRVFJKÍPDSFNPTP
Preparo
1BSBBNBTTB KVOUFUPEPT
PTJOHSFEJFOUFT BNBTTBOEP
EFMJDBEBNFOUF FEFJYFEFTDBOTBSQPS
NJOVUPT1BSBQSFQBSBSPSFDIFJP
refogue a manteiga e o alho até dourar
CFN FNQSFHVFBDFCPMBFEFJYFEPVSBS
FNGPHPCSBOEP$PMPRVFBDBSOF
TFDBFPDIFJSPWFSEFFEFJYFSFGPHBS
QPSNJOVUPT.JTUVSFBNBOUFJHB
FBNBOEJPDBFNFYBCFN"HSFHVF
PSFRVFJKÍPFNJTUVSFBUÏRVFPCUFS
VNDSFNFIPNPHÐOFP1BSBNPOUBS
GPSSFVNBGPSNBDPNQBSUFEBNBTTB
DPMPRVFPSFDIFJPFDVCSBDPNUJSJOIBT
EFNBTTB1JODFMFHFNBFMFWFQBSB
BTTBSFNGPSOPQSFBRVFDJEPBUÏEPVSBS
66
'PUPT4IVUUFSTUPDL
Torta de Cebola I tGBUJBTEFQSFTVOUP

1PS)FSNÓOJB4NZE tHEFRVFJKPNVTTBSFMBSBMBEP
tHEFB[FJUPOBTQSFUBT
3FOEJNFOUPQPSÎÜFT tDPMIFS EFDIÈ
EFQJNFOUB
Grau de dificuldade: fácil t4BMFQJNFOUBBHPTUP
Preparo
Ingredientes "TTFBNBTTBEFUPSUB.JTUVSFBT
tSPMPEFNBTTBGPMIBEBQSPOUB DFCPMBT PTQJNFOUÜFT PBMIPFPB[FJUFF
tQJNFOUÍPWFSNFMIPDPSUBEP GBÎBVNSFGPHBEP+VOUFPNPMIPCSBODP
em rodelas FPTPWPT NJTUVSFFUFNQFSFDPNTBMF
tQJNFOUÍPWFSEFDPSUBEPFNSPEFMBT QJNFOUB$PMPRVFPQSFTVOUPFPRVFJKP
tEFOUFTEFBMIPQJDBEPT TPCSFBNBTTBFEFTQFKFPSFGPHBEP
tDPMIFSFT EFTPQB
EFB[FJUF Polvilhe pimenta e leve ao forno em
tYÓDBSB EFDIÈ
EFNPMIPCSBODP UFNQFSBUVSBBMUBQPSNJOVUPT3FUJSF
tPWPT DPMPRVFBTB[FJUPOBTFTJSWBFNTFHVJEB
67
Torta de Cebola III
Por Ivete Feitosa
$VMJOÈSJB1BTTPB1BTTP
tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
tYÓDBSB EFDIÈ
EFMFJUF
Torta de Cebola II tYÓDBSB EFDIÈ
EFBNJEPEFNJMIP
tEFYÓDBSB EFDIÈ
EFB[FJUF
Por Flaviane Almeida tFDPMIFS EFTPQB
EFGFSNFOUP
em pó
tFDPMIFS EFTPQB
EFTBM Torta de Cebola aos
5FNQPEFQSFQBSPIPSBT
(para polvilhar) Três Queijos
t.BSHBSJOBFGBSJOIBEFUSJHP QBSB Por Dalva Zanforlin (Trem da Alegria)
Ingredientes da Massa untar e polvilhar)
tPWPT Rendimento: 15 porções
tNMEFMFJUF Ingredientes do Recheio Grau de dificuldade: fácil
tNMEFØMFPEFTPKB tDPMIFSFT EFTPQB
EFNBOUFJHB 5FNQPEFQSFQBSPIPSBTFNJOVUPT
tDPMIFS EFTPQB
EFUFNQFSPQSPOUP tDFCPMBTQJDBEBT
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP t4BMBHPTUP Ingredientes da Massa
tDPMIFS EFTPQB
GFSNFOUPFNQØ tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP tHEFGBSJOIBEFUSJHP
tHEFRVFJKPQBSNFTÍPSBMBEP tDPMIFS EFTPQB
EFMFJUF tDPMIFS EFTPQB
EFQØQBSBDSFNF
EFDFCPMB
Preparo tDPMIFSFT EFTPCSFNFTB
1BSBBNBTTB CBUBBGBSJOIB PMFJUF P de creme de leite sem soro

Ingredientes do Recheio BNJEPEFNJMIP PB[FJUF PGFSNFOUP P tHEFNBOUFJHB
tDFCPMBTDPSUBEBTFNSPEFMBT TBMFPTPWPTOPMJRVJEJmDBEPS3FTFSWF tQJUBEBEFGFSNFOUPFNQØ
tEFOUFTEFBMIP 1BSBQSFQBSBSPSFDIFJP FNVNB tHFNB
tDPMIFS EFTPQB
EFNBSHBSJOB GSJHJEFJSB BRVFÎBBNBOUFJHBFNGPHP t-FJUF TFOFDFTTÈSJP
tDPMIFSFT EFTPQB
EFØMFP NÏEJPFSFGPHVFBTDFCPMBTBUÏRVF
tYÓDBSB EFDIÈ
EFTBMTJOIBQJDBEB FTUFKBNNBDJBT5FNQFSFBTDPNPTBM Ingredientes do Recheio
tFOWFMPQFEFUFNQFSPQSPOUP dissolva a farinha no leite e acrescente tDPMIFS EFTPQB
EFNBOUFJHB
QBSBNBTTBPVCBUBUB ËNJTUVSBBOUFSJPS EFJYBOEPDP[JOIBS tHEFDFCPMBDPSUBEBFNSPEFMBT
QPSNJOVUPTPVBUÏFOHSPTTBS3FUJSF tMBUBEFDSFNFEFMFJUFTFNTPSP
Ingredientes da Cobertura EPGPHPFEFJYFFTGSJBS%FQPJT EFTQFKF tHEFRVFJKPQSBUPSBMBEP
tDPQP BNFSJDBOP
EFMFJUF metade da massa em uma assadeira t/P[NPTDBEBBHPTUP
tDPMIFS EFTPQB
EFBNJEPEFNJMIP untada e polvilhada com farinha de trigo tHEFSFRVFJKÍP
tHEFRVFJKPQBSNFTÍPSBMBEP FFTQBMIFPSFDIFJPQPSDJNB$VCSB tHEFRVFJKPQBSNFTÍPSBMBEP
tNMEFDSFNFEFMFJUF DPNPSFTUBOUFEBNBTTB QPMWJMIFRVFJKP t4BMFQJNFOUBEPSFJOPBHPTUP
ralado e leve ao forno preaquecido por tFOWFMPQFEFQØQBSBDSFNF
Preparo NJOVUPTPVBUÏEPVSBS EFDFCPMB
#BUBUPEPTPTJOHSFEJFOUFTEBNBTTB tPWPT
OPMJRVJEJmDBEPSFEFTQFKFBNJTUVSB tDPMIFS EFTPQB
EFDFCPMBFNnPDPT
FNVNBBTTBEFJSBSFEPOEBEFDN (para decorar)
EFEJÉNFUSPVOUBEBDPNNBSHBSJOB
FGBSJOIBEFUSJHP1BSBQSFQBSBSP Preparo
SFDIFJP NJTUVSFBNBSHBSJOBDPNP 1BSBGB[FSBNBTTB NJTUVSFCFNUPEPTPT
ØMFPFNVNBQBOFMB EFJYBOEPBRVFDFS JOHSFEJFOUFTBUÏRVFmRVFIPNPHÐOFB
"DSFTDFOUFBDFCPMBFPBMIP SFGPHVFBUÏ $PMPRVFBFNBTTBEFJSB EJTQPOIBP
NVSDIBS BEJDJPOFPUFNQFSPQSPOUPFB RVFJKPUJQPQBSNFTÍPFPSFRVFJKÍPF
TBMTJOIBFEFJYFFTGSJBS'BÎBBDPCFSUVSB QSÏBTTFBNBTTBQPSNJOVUPT1BSB
misturando o leite com o PSFDIFJP BRVFÎBBNBOUFJHBFKVOUF
BNJEPEFNJMIP-FWFBPGPHPFDP[JOIF FDFCPMBBUÏNVSDIBS"DSFTDFOUFPT
%FTMJHVFPGPHP BDSFTDFOUFPRVFJKPFP EFNBJTJOHSFEJFOUFT NFYBCFNFSFDIFJF
DSFNFEFMFJUFFEFJYFFTGSJBS$PMPRVFB BUPSUB1PMWJMIFDPNDFCPMBFNnPDPT
NBTTBFNVNBGPSNB EFTQFKFPSFDIFJP e leve para assar em forno preaquecido
F QPSDJNB BDPCFSUVSB-FWFBUPSUBBP BUÏEPVSBS%FDPSFDPNnPSFTEFNBTTBF
GPSOPRVFOUFQPSNJOVUPT DFCPMBFNnPDPTFTJSWBFNTFHVJEB
68
'PUPT4IVUUFSTUPDL
Torta de Champignon
1PS)FSNÓOJB4NZE
Ingredientes da Cobertura
3FOEJNFOUPQPSÎÜFT tHEFDSFNFEFMFJUF
Grau de dificuldade: fácil tDPMIFS EFTPQB
EFBNJEPEFNJMIP
Tempo de preparo: 1 hora e 30 minutos t2VFJKPQBSNFTÍPSBMBEPBHPTUP
t0WPTDP[JEPTBHPTUP
Ingredientes
tSPMPEFNBTTBGPMIBEBQSPOUB Preparo
tHEFDIBNQJHOPOTFNDPOTFSWB 1BSBQSFQBSBSPSFDIFJP DPSUFPT
tHEFNBOUFJHB DIBNQJHOPOTFNGBUJBTmOBT3FGPHVFB
tEFOUFEFBMIPNPÓEP NBOUFJHB BDFCPMJOIBFBTBMTJOIB+VOUFPT
tDFCPMJOIBTQJDBEBT DIBNQJHOPOT PQVSÐEFUPNBUF PWJOIP
tDPMIFSFT EFTPQB
EF DP[JOIFQPSNJOVUPFSFTFSWF'PSSF
salsinha picada VNBGPSNBDPNBNBTTBGPMIBEB DPMPRVF
tDPMIFSFT EFTPQB
EFWJOIP PQSFTVOUPFPSFGPHBEPQPSDJNB$VCSB
CSBODP PQDJPOBM
DPNPTPWPTDP[JEPT PDSFNFEFMFJUF P
tHEFQSFTVOUP BNJEPEFNJMIPFPRVFJKPSBMBEP MFWBOEP
tHEFQVSÐEFUPNBUF BPGPSOPQPSNJOVUPT4JSWBFNTFHVJEB
69
Torta de Chester e Torta de Cogumelo com
Legumes Light Ervas Finas Light
1PS5FSF[JOIB#PSEJOJ 1PS5FSF[JOIB#PSEJOJ
Rendimento: 15 porções Torta de Cogumelo Rendimento: 15 porções

Grau de dificuldade: fácil Por Ronaldo Rossi Grau de dificuldade: médio
Tempo de preparo: 1 hora e 15 minutos Tempo de preparo: 1 hora e 40 minutos
3FOEJNFOUPQPSÎÜFT
Ingredientes da Massa Grau de dificuldade: fácil Ingredientes da Massa
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP Tempo de preparo: 40 minutos tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
tDPMIFS EFTPCSFNFTB
EFGFSNFOUP tDPMIFS EFTPCSFNFTB

em pó Ingredientes da Massa de fermento em pó
tHEFNBSHBSJOBMJHIU tHEFGBSJOIBEFUSJHP tHEFNBSHBSJOBMJHIU
tYÓDBSB EFDIÈ
EFMFJUFEFTOBUBEP tQJUBEBEFTBM tYÓDBSB EFDIÈ
EFMFJUFEFTOBUBEP
t4BMBHPTUP tHEFNBOUFJHB t4BMBHPTUP
tEFYÓDBSB EFDIÈ
EFWJOIP
Ingredientes do Recheio CSBODPTFDP Ingredientes do Recheio
tDFCPMBTNÏEJBTQJDBEBT tPWP tDPMIFSFT EFTPQB
EFB[FJUF
tDPMIFSFT EFTPQB
EFNBSHBSJOBMJHIU tDFCPMBQFRVFOBQJDBEB
tDPMIFS EFTPQB
EFB[FJUF Ingredientes do Recheio tEFOUFEFBMIPQJDBEP
tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP tHEFGVOHIJTFDDIJ tHEFDPHVNFMPQJDBEP
tYÓDBSB EFDIÈ
EFMFJUFEFTOBUBEP tNMEFWJOIPCSBODP tYÓDBSB EFDIÈ
EFMFJUFEFTOBUBEP
tPWPTMJHFJSBNFOUFCBUJEPT tUBCMFUFEFDBMEPEFMFHVNFT tDPMIFS EFTPQB
SBTBEFBNJEP
tDPMIFSFT EFTPQB
EFNPTUBSEB tHEFTIJJUBLFQJDBEP de milho
tYÓDBSB EFDIÈ
EFSÞDVMBQJDBEB tHEFDIBNQJHOPODPSUBEP tPWPT
tHEFDIFTUFSEFGVNBEPFQJDBEP FNMÉNJOBT tDPMIFS EFTPQB
EFTBMTJOIB
t4BMBHPTUP tHEFDBUVQJSJ tDPMIFS EFDIÈ
EFPSÏHBOP
tDFOPVSBSBMBEB tNMEFDSFNFEFMFJUF t4BMBHPTUP
t4BMFQJNFOUBEPSFJOPBHPTUP tDPMIFS EFTPQB
EFBMFDSJN
EFSFRVFJKÍPMJHIU
1BSBGB[FSBNBTTB NJTUVSFBGBSJOIB P
GFSNFOUPFPTBM"DSFTDFOUFBNBSHBSJOB Preparo Preparo
FTPWFBUÏPCUFSVNBGBSPGB+VOUFP 1SFQBSFBNBTTB DPMPDBOEPFNVNB 1BSBGB[FSBNBTTB NJTUVSFBGBSJOIB P
MFJUFFBNBTTFMFWFNFOUF"CSBBNBTTB WBTJMIBBGBSJOIBFPTBM NJTUVSBOEP GFSNFOUPFPTBM"DSFTDFOUFBNBSHBSJOB
com um rolo em espessura fina e forre a manteiga até formar uma farofa FTPWFBUÏPCUFSVNBGBSPGB+VOUFPMFJUF
VNBGPSNBEFBSPSFNPWÓWFM3FTFSWF ÞNJEBFNFYFOEPDPNBQPOUBEPT FBNBTTFMFWFNFOUF"CSBBNBTTBDPN
1BSBPSFDIFJP SFGPHVFBTDFCPMBTFB EFEPT PVOPQSPDFTTBEPS+VOUFPPWP um rolo em espessura fina e forre uma
NBSHBSJOBOPB[FJUFFNGPHPCBJYPBUÏ FPWJOIPFNFYBBUÏPCUFSVNBNBTTB GPSNBEFBSPSFNPWÓWFM3FTFSWF1BSB
EPVSBS+VOUFBGBSJOIBEJTTPMWJEBOP IPNPHÐOFB&NCSVMIFFNmMNFQMÈTUJDP PSFDIFJP EJTTPMWBPBNJEPEFNJMIP
MFJUF BDSFTDFOUFPTPWPT BNPTUBSEB B FMFWFËHFMBEFJSBQPS QFMPNFOPT OPMFJUFFSFTFSWF3FGPHVFPBMIPOP
DFOPVSB PDIFTUFSFNFYBBUÏDP[JOIBSF NJOVUPT1BSBPSFDIFJP GFSWB B[FJUFBUÏEPVSBSMFWFNFOUFF FOUÍP
GPSNBSVNDSFNF$PMPRVFPSFDIFJPF YÓDBSB EFDIÈ
EFÈHVBDPNPDBMEPEF BDSFTDFOUFBDFCPMBFEFJYFNVSDIBS
DVCSBDPNPSFTUBOUFEBNBTTB1JODFMF MFHVNFT"DSFTDFOUFPWJOIPFGVOHIJ Agregue os cogumelos e refogue por 5
BTVQFSG ÓDJFDPNHFNBTFBTTFFNGPSOP TFDDIJFEFJYFIJESBUBSQPSNJOVUPT NJOVUPT BEJDJPOBOEPPTBM%FTMJHVFP
preaquecido por 30 minutos ou até que %FQPJT FTDPSSBFSFTFSWFPDBMEP&N GPHPFDPMPRVFBTBMTJOIB PPSÏHBOPFP
FTUFKBEPVSBEB4JSWBFNTFHVJEB VNBQBOFMB DPMPRVFBNBOUFJHB GSJUF BMFDSJN%FJYFFTGSJBSF FORVBOUPJTTP
PTIJJUBLF PDIBNQJHOPOFPGVOHIJ CBUBPTPWPT BDSFTDFOUFPMFJUFDPNP
FEFJYFQPSNJOVUPT"DSFTDFOUFB BNJEPEFNJMIPEJTTPMWJEPFPSFRVFJKÍP
GBSJOIBEFUSJHPFNFYBCFN+VOUF FNJTUVSFCFN$PMPRVFPSFDIFJPF
PDBMEP NFYFOEPBPTQPVDPT BUÏ DVCSBDPNPSFTUBOUFEBNBTTB1JODFMF
PCUFSVNDSFNF7ÈNFYFOEPBUÏRVF BTVQFSG ÓDJFDPNHFNBTFBTTFFNGPSOP
BNJTUVSBSFEV[BQFMBNFUBEF+VOUF preaquecido por 30 minutos ou até que
PDBUVQJSJFPDSFNFFEFJYFSFEV[JS FTUFKBEPVSBEB4JSWBFNTFHVJEB
OPWBNFOUF"DFSUFPTUFNQFSPTF
BHVBSEFFTGSJBSQBSBVUJMJ[BS3FTFSWF
1BSUBQBSBBNPOUBHFN BCSJOEPB
NBTTBDPNVNSPMP$PMPRVFBFNVNB
BTTBEFJSBEFGVOEPSFNPWÓWFM&TQBMIFP
SFDIFJPKÈGSJP DVCSBDPNBPVUSBQBSUF
EBNBTTB QJODFMFHFNBFMFWFQBSBBTTBS
em forno médio e preaquecido por 30
NJOVUPTPVBUÏEPVSBS
70
'PUPT4IVUUFSTUPDL
tDPMIFS EFDBGÏ
EFQÈQSJDBQJDBOUF
Torta de Creme de tDPMIFS EFTPQB
EFDIFJSPWFSEF
t4BMBHPTUP
Milho Light tPWPT
1PS5FSF[JOIB#PSEJOJ tDPMIFS EFTPQB
EFTBMTJOIB
tYÓDBSB EFDIÈ
EFSFRVFJKÍPMJHIU
Grau de dificuldade: médio Preparo
5FNQPEFQSFQBSPIPSBFNJOVUPT 1BSBGB[FSBNBTTB NJTUVSFBGBSJOIB PGFSNFOUPFPTBM
BDSFTDFOUFBNBSHBSJOBFTPWFBUÏPCUFSVNBGBSPGB+VOUF
Ingredientes da Massa PMFJUFFBNBTTFMFWFNFOUF"CSBBNBTTBDPNVNSPMP
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP FNFTQFTTVSBmOB GPSSFVNBGPSNBEFBSPSFNPWÓWFM
tDPMIFS EFTPCSFNFTB
EFGFSNFOUPFNQØ FSFTFSWF*OJDJFPSFDIFJPCBUFOEPOPMJRVJEJmDBEPSP
tHEFNBSHBSJOBMJHIU NJMIPFPMFJUF3FTFSWFF FNVNBGSJHJEFJSB DPMPRVF
tYÓDBSB EFDIÈ
EFMFJUFEFTOBUBEP PB[FJUFFSFGPHVFPBMIPBUÏmDBSMFWFNFOUFEPVSBEP
t4BMBHPTUP %FQPJT BHSFHVFBDFCPMBFEFJYFNVSDIBS+VOUFP
NJMIPCBUJEPDPNPMFJUFFSFGPHVF NFYFOEPTFNQSF
Ingredientes do Recheio "EJDJPOFBQÈQSJDBQJDBOUF PTBMFBTBMTJOIBFEFJYF
tDPMIFSFT EFTPQB
EFB[FJUF FTGSJBS3FTFSWF&NVNBUJHFMB CBUBPTPWPTFNJTUVSF
tDFCPMBQFRVFOBQJDBEB PSFRVFJKÍPFPDSFNFEFNJMIPKÈGSJP.JTUVSFCFNF
tEFOUFEFBMIPQJDBEP EFTQFKFEFMJDBEBNFOUFTPCSFBNBTTB1JODFMFBTVQFSGÓJF
tYÓDBSB EFDIÈ
EFMFJUFEFTOBUBEP DPNHFNBTFBTTFFNGPSOPQSFBRVFDJEPB$QPS
tMBUBEFNJMIPFNDPOTFSWB NJOVUPTPVBUÏRVFFTUFKBEPVSBEBFDPOTJTUFOUF
71
Torta de Escarola
Por Ronaldo Rossi
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ
tYÓDBSB EFDIÈ
EFNBJPOFTF
tDPMIFS EFDBGÏ
EFTBM
t$IFJSPWFSEFCFNQJDBEPBHPTUP
tYÓDBSB EFDIÈ
EFMFJUFHFMBEP
tHEFCBDPOQJDBEP
Torta de Creme de tDPMIFSFT EFTPQB

EFB[FJUF
tEFOUFTEFBMIPBNBTTBEPT
Espinafre tDFCPMBHSBOEFQJDBEB
tUPNBUFTFNQFMFFTFNTFNFOUFTFN Torta de Feijão
1PS)FSNÓOJB4NZE rodelas
tNBÎPEFFTDBSPMBQJDBEP com Atum
3FOEJNFOUPQPSÎÜFT t4BMFQJNFOUBDBMBCSFTBBHPTUP 1PS3PTF"SUFF$SJBÎÜFT
Grau de dificuldade: médio t"[FJUPOBQSFUBQJDBEBBHPTUP
Tempo de preparo: 1 hora e 30 minutos Rendimento: 10 porções
Preparo Grau de dificuldade: fácil
Ingredientes da Massa $PMPRVFBGBSJOIBEFUSJHPQFOFJSBEB Tempo de preparo: 1 hora e 10 minutos
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP DPNPGFSNFOUPFNVNBUJHFMB'BÎBVN
tHEFNBSHBSJOB PSJGÓDJPOPDFOUSP BEJDJPOFBNBJPOFTF Ingredientes da Massa
tQJUBEBEFTBM PTBMFPDIFJSPWFSEF NJTUVSBOEPDPN tNMEFMFJUF
VNHBSGPFKVOUBOEPPMFJUFBPTQPVDPT tNMEFØMFP
tPWP QBSBQJODFMBS
"NBTTFMFWFNFOUFFEFJYFEFTDBOTBSQPS tF£EFYÓDBSB EFDIÈ
EFGBSJOIB
t»MFP QBSBVOUBS
NJOVUPT DPCFSUBDPNVNQBOP'PSSF de trigo
VNBGPSNBEFTNPOUÈWFMDPNBNBTTB tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
Ingredientes do Recheio faça furos com um garfo (no fundo e nas tPWPT
tYÓDBSBT EFDIÈ
EFFTQJOBGSF MBUFSBJT
FMFWFBPGPSOPQSFBRVFDJEPF tDPQPT BNFSJDBOPT
EFGFJKÍPDP[JEP
DP[JEPFQJDBEP ¡$QBSBBTTBS1BSBPSFDIFJP GSJUF t4BMBHPTUP
t2VFJKPQBSNFTÍPSBMBEPBHPTUP PCBDPOOPB[FJUF SFUJSFDPNVNB t.BSHBSJOB QBSBVOUBS
FTDVNBEFJSBFSFTFSWF%PVSFPBMIPFB t'BSJOIBEFUSJHP QBSBFOGBSJOIBS
Ingredientes do Molho DFCPMBOPNFTNPB[FJUF KVOUFPUPNBUFF

tHEFNBSHBSJOB EFQPJT BFTDBSPMBFPCBDPO NJTUVSBOEP Ingredientes do Recheio
tEFOUFEFBMIP CFN5FNQFSFDPNTBMFQJNFOUBF tMBUBTEFBUVNFTDPSSJEBT
tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP SFDIFJFBNBTTBKÈBTTBEB&TQBMIFB t'FJKÍPDP[JEPBHPTUP
tMJUSPEFMFJUF B[FJUPOBQPSDJNB EFDPSFFTJSWB tUPNBUFTTFNTFNFOUFTDPSUBEPT
t4BM QJNFOUBFOP[NPTDBEBBHPTUP FNDVCPT
tDFCPMBQJDBEB
Preparo tEFOUFEFBMIPBNBTTBEP
1BSBGB[FSBNBTTB NJTUVSFUPEPTPT t1JNFOUÍP DIFJSPWFSEFFTBMBHPTUP
JOHSFEJFOUFT FYDFUPPMFJUFFPPWP t"[FJUPOBTBHPTUP
4PWFBNBTTBDPNBTNÍPTBUÏRVFmRVF tDPMIFSFT EFTPQB
EFB[FJUFPVØMFP
NBDJBFIPNPHÐOFB"DSFTDFOUFPPWP
FPMFJUFBPTQPVDPT BUÏEBSPQPOUP Preparo
FSFTFSWF1BSBGB[FSPNPMIP EFSSFUB 1BSBBNBTTB CBUBUPEPTPTJOHSFEJFOUFT
BNBSHBSJOB SFGPHVFPBMIPFNJTUVSF OPMJRVJEJmDBEPSQPSDFSDBEFNJOVUPT
BGBSJOIBEFUSJHP.FYBBUÏPCUFSVN $PMPRVFNFUBEFEBNBTTBFNGPSNB
NPMIPDPOTJTUFOUF"DSFTDFOUFPMFJUF VOUBEBFFOGBSJOIBEBFSFTFSWF1BSBP
BPTQPVDPT UFNQFSF SFUJSFEPGPHPF SFDIFJP DPMPRVFPØMFPPVPB[FJUFFN
SFTFSWF1BSBPSFDIFJP NJTUVSFPNPMIP VNBQBOFMBFEPVSFPBMIPFBDFCPMB
CSBODPDPNPFTQJOBGSFFPRVFJKP$VCSB "DSFTDFOUFPTEFNBJTJOHSFEJFOUFT
VNBGPSNBDPNBNBTTB BTTFBFEFTQFKF NJTUVSFFSFDIFJFBUPSUB$VCSBP
PSFDIFJP-FWFBPGPSOPQPSNJOVUPT recheio com o restante da massa e leve
FTJSWBFNTFHVJEB BPGPSOPBUÏEPVSBS

'PUPT4IVUUFSTUPDL
Torta de Folha Ingredientes do Recheio

de Beterraba tYÓDBSBT EFDIÈ
EFGPMIBTEF
1PS3PTF"SUFF$SJBÎÜFT CFUFSSBCBQJDBEBT
tDFCPMBSBMBEB
3FOEJNFOUPQPSÎÜFT tUPNBUFHSBOEF
EFB[FJUFPVØMFP
5FNQPEFQSFQBSPIPSBFNJOVUPT t4BMFDIFJSPWFSEFBHPTUP

tYÓDBSBT EFDIÈ
EFMFJUF /PQSFQBSPEPSFDIFJP EPVSFBDFCPMBOPB[FJUF
tPWPT BDSFTDFOUFPUPNBUF PTBM PDIFJSPWFSEFFBTGPMIBTEF
tFYÓDBSB EFDIÈ
EFGBSJOIB CFUFSSBCB3FGPHVFCFNFSFTFSWF1BSBGB[FSBNBTTB
de trigo CBUBUPEPTPTJOHSFEJFOUFTOPMJRVJEJmDBEPS6OUFVNB
tYÓDBSB EFDIÈ
EFØMFPEFNJMIP BTTBEFJSBFEFTQFKFVNQPVDPNBJTEBNFUBEFEBNBTTB
tDPMIFS EFTPCSFNFTB
EFTBM Acrescente o recheio e o restante da massa e leve para
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ BTTBSBUÏRVFBUPSUBFTUFKBEPVSBEB4JSWBFNTFHVJEB
73
Torta de Frango I Torta de Frango
Colonial
Rendimento: 10 porções 1PS&MBJOF1JHJOJ
5FNQPEFQSFQBSPIPSBFNJOVUPT 3FOEJNFOUPQPSÎÜFT
Ingredientes da Massa Torta de Frango II Grau de dificuldade: fácil

tHEFGBSJOIBEFUSJHP 1PS.BSJB$BSOFMØ[
tHEFNBSHBSJOB &TDPMB"OHBUVSBNB
tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ tHEFGBSJOIBEFUSJHP
tYÓDBSB EFDIÈ
EFMFJUF Rendimento: 40 porções tHEFCBOIBEFQPSDPHFMBEB
tHFNB QBSBQJODFMBS
Grau de dificuldade: médio tHEFNBSHBSJOBHFMBEB
t.BSHBSJOB para untar) Tempo de preparo: 1 hora e 30 minutos tPWP
tDPMIFSFT EFTPQB
EFDSFNF
Ingredientes do Recheio Ingredientes da Massa de leite sem soro
tQFJUPTEFGSBOHPDP[JEPTFEFTmBEPT tPWPT t4BMBHPTUP
t4BMTBBHPTUP tYÓDBSBT EFDIÈ
EFMFJUF t(FNBT QBSBQJODFMBS
t4BMBHPTUP tYÓDBSB EFDIÈ

EFRVFJKP
tEFOUFTEFBMIPBNBTTBEPT parmesão ralado Ingredientes do Recheio
tDFCPMBSBMBEB tYÓDBSB EFDIÈ
EFNBJPOFTF tHEFQFJUPEFGSBOHPDP[JEPDPN
tDBJYBEFNPMIPEFUPNBUF H
tYÓDBSB EFDIÈ
EFØMFP caldo de galinha e desfiado
tSBNPEFBMFDSJN tDPMIFSFT EFDIÈ
EFTBM tHEFFSWJMIBT
tYÓDBSB EFDIÈ
EFQSPUFÓOB tFYÓDBSBT EFDIÈ
EFGBSJOIB tHEFB[FJUPOBTGBUJBEBT
UFYUVSJ[BEBEFTPKBIJESBUBEB de trigo tDPMIFS EFDBGÏ
EFQJNFOUBDBMBCSFTB
tYÓDBSB EFDIÈ
EFBNJEPEFNJMIP t4BMFDIFJSPWFSEFBHPTUP
EFGFSNFOUPFNQØ tYÓDBSB EFDIÈ
EPDBMEPEPDP[JNFOUP
'BÎBVNBGBSPGBDPNBNBSHBSJOB B do peito do frango
GBSJOIBFPGFSNFOUP"EJDJPOFPMFJUFF Ingredientes do Recheio tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP
GPSNFVNBNBTTBEFMJDBEB%JWJEBBBP tQFJUPEFGSBOHPHSBOEFDP[JEPDPN dissolvida em água
NFJPF DPNVNBQBSUF GPSSFPGVOEPF ÈHVBFUFNQFSPT EFTPTTBEPFDPSUBEP tHEFSFRVFJKÍPEFCJTOBHB
BTMBUFSBJTEFVNBGPSNB$PNBPVUSB em pedaços pequenos tDPMIFSFT EFTPQB
EFB[FJUF
NFUBEF DVCSBBUPSUBBQØTDPMPDBSP tDPMIFSFT EFTPQB
EFB[FJUF tEFOUFTEFBMIPBNBTTBEPT
SFDIFJP1JODFMFHFNBFMFWFQBSBBTTBS tDFCPMBQJDBEB tDFCPMBHSBOEFQJDBEB
QPSBQSPYJNBEBNFOUFNJOVUPTFN tEFOUFTEFBMIPBNBTTBEPT tMBUBEFNPMIPEFUPNBUF
GPSOPB¡$1BSBGB[FSPSFDIFJP tUPNBUFTTFNQFMFFQJDBEPT
DP[JOIFPGSBOHPFEFTmFPFNTFHVJEB tYÓDBSB EFDIÈ
EFB[FJUPOBT Preparo
-FWFBPGPHPVNBQBOFMBVOUBEBDPN picadas 1BSBBNBTTB DPMPRVFUPEPTPT
ØMFP EPVSFPBMIPFBDFCPMB BDSFTDFOUF tMBUBEFFSWJMIBFNDPOTFSWB ingredientes em um recipiente e
PNPMIPEFUPNBUF PTBM BTBMTB BT tDPMIFSFT EFTPQB
EFTBMTJOIBQJDBEB BNBTTFBUÏPCUFSVNBNBTTBMJTB
GPMIBTEFBMFDSJNFBQSPUFÓOBEFTPKB tQJUBEBEFQJNFOUBEPSFJOP FNBDJB%FJYFEFTDBOTBSQPS
"DSFTDFOUFPGSBOHPFEFTMJHVFPGPHP tYÓDBSB EFDIÈ
EFDBMEPEFGSBOHP NJOVUPT1BSBPSFDIFJP BRVFÎB
t4BM TFOFDFTTÈSJP PB[FJUFFEPVSFBDFCPMBFPBMIP
"DSFTDFOUFPTEFNBJTJOHSFEJFOUFT
Preparo FYDFUPPSFRVFJKÍP SFTFSWBOEPB
1BSBGB[FSBNBTTB CBUBOPMJRVJEJmDBEPS GBSJOIBEFUSJHPQBSBPGJOBM%FJYF
os 6 primeiros ingredientes durante 5 ferver por 5 minutos e acrescente a
NJOVUPT%FTQFKFBNJTUVSBFNVNB GBSJOIB NFYFOEPSBQJEBNFOUFQPS
vasilha e adicione a farinha de trigo NBJTNJOVUPT%FTMJHVFPGPHPF
FPBNJEPEFNJMIP NJTUVSBOEP FTQFSFFTGSJBS1BSUBQBSBBNPOUBHFN
EFMJDBEBNFOUF+VOUFPGFSNFOUP GPSSBOEPVNBBTTBEFJSBDPNBNBTTB
JODPSQPSBOEPPCFN3FTFSWF'BÎBP $PMPRVFPSFDIFJPFDVCSBDPN
SFDIFJP SFGPHBOEPBDFCPMBFPBMIP SFRVFJKÍP%FTQFKFPSFTUBOUFEBNBTTB
OPB[FJUFBRVFDJEPBUÏRVFEPVSFN pincele gemas e leve para assar em
Adicione o frango e os demais GPSOPËUFNQFSBUVSBEF$
JOHSFEJFOUFT FYDFUPBTBMTJOIB FSFGPHVF
CFN2VBOEPPSFGPHBEPFTUJWFSDP[JEP
FTFDP BDSFTDFOUFBTBMTJOIB NJTUVSF
CFNFSFUJSFEPGPHP%FJYFFTGSJBSF
SFTFSWF$PMPRVFPSFDIFJPOBUPSUBF
BTTFFNGPSNBVOUBEBFQPMWJMIBEB FN
forno médio e preaquecido por 40 a 50
NJOVUPT4JSWBFNTFHVJEB
74
'PUPT4IVUUFSTUPDL
Torta de Frango
com Catupiri t2VFJKPQBSNFTÍPSBMBEP QBSBQPMWJMIBS
1PS%BOJFMMB.PSFJSBF.BSJB"MJDF tHEFQFJUPEFGSBOHPEFTmBEP
tHEFDBUVQJSJ
Tempo de preparo: 1 hora $P[JOIFPGSBOHP EFTmFPFSFTFSWFP
&NVNBUJHFMB EJTTPMWBPUBCMFUFEFDBMEP
Ingredientes EFHBMJOIBOPMFJUF1JRVFBDFCPMJOIBF
tUBCMFUFEFDBMEPEFHBMJOIB BEJDJPOFPTEFNBJTJOHSFEJFOUFT DPN
tYÓDBSB EFDIÈ
EFMFJUFRVFOUF FYDFÎÍPEPDBUVQJSJ FNJTUVSFNVJUPCFN
tDPMIFSFT EFTPQB
EFTBMTBQJDBEB "RVFÎBPGPSOPFNUFNQFSBUVSBNÏEJB
tDPMIFSFT EFTPQB
EFDFCPMJOIB +VOUFPGSBOHPCFNEFTmBEPFNJTUVSF
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ EFMJDBEBNFOUF$PMPRVFFNVNBGPSNB
t4BMBHPTUP VOUBEB QPMWJMIFPRVFJKPQBSNFTÍP KVOUF
tEFYÓDBSB EFDIÈ
EFDSFNFEFMFJUF PDBUVQJSJFMFWFBPGPSOPBUÏEPVSBS
75
Torta de Frango Torta de Fubá com
Especial Escarola e Aliche
1PS%BOJFMMB.PSFJSBF.BSJB"MJDF Por Ronaldo Rossi
3FOEJNFOUPQPSÎÜFT 3FOEJNFOUPQPSÎÜFT
Tempo de preparo: 40 minutos Tempo de preparo: 1 hora e 10 minutos

tDPQP BNFSJDBOP
EFØMFP tYÓDBSBT EFDIÈ
EFMFJUF
tDPQP BNFSJDBOP
EFMFJUF tPWPT
tPWPT tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
tDPQPT BNFSJDBOPT
EFGBSJOIB tFYÓDBSB EFDIÈ
EFGVCÈ
de trigo tHEFRVFJKPQBSNFTÍPSBMBEP
tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ
Ingredientes do Recheio tQJUBEBEFTBM
tQFJUPTEFGSBOHPEFTmBEPT t1JNFOUBEPSFJOPBHPTUP
tMBUBEFFSWJMIBFNDPOTFSWB tYÓDBSB EFDIÈ
EFB[FJUF
tWJESPQFRVFOPEFB[FJUPOBWFSEF
tHEFDSFNFEFMFJUF Torta de Frango no t»MFP QBSBVOUBS
t'VCÈ QBSBQPMWJMIBS
tWJESPEFSFRVFJKÍPDSFNPTP H
tUBCMFUFTEFDBMEPEFHBMJOIB Pão de Forma Ingredientes do Recheio

t0SÏHBOPBHPTUP 1PS&MBJOF1JHJOJ tNBÎPTEFFTDBSPMBMBWBEPTFQJDBEPT
t$FCPMBBHPTUP em tiras finas
tEFOUFTEFBMIP Rendimento: 35 porções tDPMIFSFT EFTPQB
EFB[FJUF
t4BMTJOIBQJDBEBBHPTUP Grau de dificuldade: médio tEFOUFTEFBMIP
5FNQPEFQSFQBSPIPSBT tUPNBUFTDPNQFMFFTFNTFNFOUFT
Preparo QJDBEPTFNDVCPT
#BUBUPEPTPTJOHSFEJFOUFTEBNBTTB Ingredientes tHEFmMÏTEFBMJDIFQJDBEPT
OPMJRVJEJmDBEPS TFHVJOEPBPSEFN tQÍPEFGPSNBTFNDBTDB t4BMFQJNFOUBEPSFJOPBHPTUP
EBSFDFJUB3FTFSWF1BSBPSFDIFJP tQFJUPEFGSBOHPDP[JEPDPN
DP[JOIFPGSBOHPBUÏRVFmRVFCFN caldo de galinha e desfiado Preparo
NBDJP%FTmFPFKVOUFPSFTUBOUFEPT tMBUBEFFSWJMIB *OJDJFQFMPSFDIFJP DPMPDBOEPFNVNB
JOHSFEJFOUFT UFNQFSBOEP'PSSFVNB tHEFB[FJUPOBTGBUJBEBT GSJHJEFJSBPB[FJUF%PVSFPBMIP KVOUF
GPSNBDPNBNBTTB EFTQFKFQPSDJNBP tDFCPMBHSBOEFQJDBEB BFTDBSPMBFEFJYFNVSDIBS"DSFTDFOUF
SFDIFJPFMFWFBPGPSOPBUÏEPVSBS tEFOUFTEFBMIPBNBTTBEPT PUPNBUFDPNPBMJDIF BDFSUFPTBM
t4BM DIFJSPWFSEFFQJNFOUBEPSFJOP FBQJNFOUBFSFTFSWF$PMPRVFOP
CSBODBBHPTUP MJRVJEJmDBEPSPMFJUF PB[FJUFFPTPWPT
tDPMIFSFT EFTPQB
EFB[FJUF +VOUFPTEFNBJTJOHSFEJFOUFTEBNBTTB
tYÓDBSB EFDIÈ
EFNBJPOFTF FCBUBQPSNJOVUP%FTQFKFBNBTTB
tDFOPVSBTSBMBEBT em uma assadeira untada com óleo e
t1VSÐEFCBUBUB QBSBDPCSJSBUPSUB
QPMWJMIBEBDPNGVCÈ$PMPRVFPSFDIFJP
e leve para assar em forno médio e
Preparo QSFBRVFDJEPQPSDFSDBEFNJOVUPT
1BSBPSFDIFJP GSJUFBDFCPMBFPBMIP
OPB[FJUF BDSFTDFOUFPQFJUPEFGSBOHP
BTB[FJUPOBT BTFSWJMIBTFPTUFNQFSPT
3FGPHVFCFN BDSFTDFOUBOEPYÓDBSB
EFDIÈ
EPDBMEPEPDP[JNFOUP TF
OFDFTTÈSJP%FTMJHVFPGPHP FTQFSF
FTGSJBSFBDSFTDFOUFBNBJPOFTF1BSB
NPOUBSBUPSUB DPMPRVFFNVNQSBUP
retangular de cerca de 45 cm de
comprimento uma camada de pão de
GPSNBTFNDBTDB1BTTFVNBDBNBEBEF
NBJPOFTF FTQBMIFVNQPVDPEPSFDIFJP
e adicione a metade das cenouras
SBMBEBT$PMPRVFPVUSBDBNBEBEFQÍP
NBJTVNBEFNBJPOFTF PSFTUBOUFEP
SFDIFJPFEBTDFOPVSBT$VCSBDPNP
QÍP QBTTFNBJPOFTFQPSUPEBUPSUBF
DPMPRVFPQVSÐBHPTUP
76
'PUPT4IVUUFSTUPDL
Torta de Kani e
Legumes tDFOPVSBNÏEJBSBMBEB
tBCPCSJOIBNÏEJBSBMBEB
tDFCPMBSBMBEB
EFNBSHBSJOB
Grau de dificuldade: médio tYÓDBSB EFDIÈ
EFTBMTJOIBQJDBEB
5FNQPEFQSFQBSPIPSBT tDPMIFSFT EFTPQB
EFDFCPMJOIBQJDBEBFNQFEBÎPTmOPT
Ingredientes da Massa Folhada Preparo

tYÓDBSBT EFDIÈ
EFGBSJOIB 1BSBBNBTTB SFTFSWFBNBSHBSJOBQBSBGPMIBSFNJTUVSFP
de trigo SFTUBOUFEPTJOHSFEJFOUFT$PMPRVFBNBSHBSJOBTPCSFBNBTTB
tYÓDBSBT EFDIÈ
EFNBSHBSJOB FGFDIFB EPCSBOEPBQPSWF[FT-FWFQBSBHFMBSQPSIPSBT
para folhar &ORVBOUPJTTP QSFQBSFPSFDIFJP SFGPHBOEPBDFCPMBDPN
tDPMIFS EFDIÈ
EFTBM BNBSHBSJOB$PMPRVFBDFOPVSB BBCPCSJOIBFPBMIPQPSØ
tPWPT FDP[JOIF%FJYFRVFPTMFHVNFTmRVFNDSPDBOUFT KVOUFB
tYÓDBSB EFDIÈ
EFÈHVBGSJB TBMTJOIBFBDFCPMJOIB NJTUVSFCFNFBDFSUFPTBM$PMPRVFP
LBOJEFTmBEPFNPOUFBUPSUB GPSSBOEPVNBGPSNBQBSBCPMP
Ingredientes do Recheio JOHMÐTDPNBNBTTBGPMIBEB%FTQFKFPSFDIFJPFDPMPRVF QPS
tHEFLBOJLBNBEFTmBEP DJNB EVBTGBUJBTmOBTEFRVFJKPNVTTBSFMB1PSmN MFWFQBSB
tBMIPQPSØDPSUBEPFNUJSBT BTTBSFNGPSOPRVFOUFQPSNJOVUPTFTJSWBFNTFHVJEB
77
Torta de Legumes Torta Delícia
com Queijo Prato Rápida Light
1PS%BOJFMMB.PSFJSBF.BSJB"MJDF 1PS5FSF[JOIB#PSEJOJ

Tempo de preparo: 1 hora e 10 minutos Tempo de preparo: 40 minutos

tHEFGBSJOIBEFUSJHP tNMEFMFJUFEFTOBUBEP
tHEFNBSHBSJOB tDFCPMBQFRVFOBQJDBEB
tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ
tYÓDBSB EFDIÈ
EFMFJUF Torta Delícia de tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP
tPWPT
tHFNB QBSBQJODFMBS

Bacalhau tDPMIFSFT EFTPQB
EFB[FJUF
tDPMIFSFT EFTPQB
EFTBMTJOIB
Ingredientes do Recheio 1PS%BOJFMMB.PSFJSBF.BSJB"MJDF tDFOPVSBTDP[JEBT
tDFOPVSBDP[JEBDPSUBEBFNDVCPT tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
tCSØDPMJTQFRVFOPDP[JEP Rendimento: 6 porções t'BSJOIBEFUSJHP QBSBVOUBS
tDFCPMBDPSUBEBFNSPEFMBT Grau de dificuldade: fácil t.BSHBSJOBMJHIU QBSBVOUBS
tHEFQBMNJUPQJDBEP Tempo de preparo: 50 minutos

tQJNFOUÍPWFSEFDPSUBEPFNUJSBTmOBT Ingredientes do Recheio
tQJNFOUÍPWFSNFMIPDPSUBEPFN Ingredientes tUPNBUFTTFNQFMFFTFNTFNFOUFT
tiras finas tDPMIFSFT EFTPQB
EFNBSHBSJOB tDFOPVSBQFRVFOBSBMBEB
tNMEFDSFNFEFMFJUF tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP tQFJUPEFGSBOHPQFRVFOP DP[JEP
tDPMIFSFT EFTPQB
EFØMFPWFHFUBM tDPMIFS EFDIÈ
EFTBM e desfiado
tEFOUFTEFBMIPBNBTTBEPT tDPMIFSFT EFTPQB
TBMTJOIB
tHEFRVFJKPQSBUPDPSUBEP Ingredientes do Recheio tUBCMFUFEFDBMEPEFHBMJOIB
FNDVCPT tHEFCBDBMIBVEFTmBEPF t4BMBHPTUP
t4BMBHPTUP dessalgado
tYÓDBSB EFDIÈ
EFDIFJSPWFSEF Preparo
Preparo tHEFSFRVFJKÍP #BUBOPMJRVJEJmDBEPSPMFJUFEFTOBUBEP B
1SFQBSFPSFDIFJP MFWBOEPBPGPHPFN t4BMBHPTUP DFCPMB BGBSJOIBEFUSJHP PTPWPT PMFJUF
VNBQBOFMBPØMFPFPBMIP%FJYFEPVSBS tDFCPMBSBMBEB PB[FJUF BTBMTJOIBFBTDFOPVSBTDP[JEBT
FBDSFTDFOUFUPEPTPTMFHVNFT SFGPHBOEP tEFOUFTEFBMIPBNBTTBEPT QPSNJOVUPT"DSFTDFOUFPGFSNFOUP
QPSBMHVOTNJOVUPT"DSFTDFOUFPDSFNF tDPMIFS EFTPQB
EFØMFP FNQØFCBUBSBQJEBNFOUF6OUFVN
EFMFJUFFBDFSUFPTBM%FTMJHVFPGPHPF refratário redondo com margarina light
SFTFSWF1BSBBNBTTB GBÎBVNBGBSPGB Ingredientes para Gratinar FGBSJOIBEFUSJHP%FTQFKFBNBTTBF
DPNBNBSHBSJOB BGBSJOIBFPGFSNFOUP tDMBSBFNOFWF SFTFSWF1JRVFPUPNBUFFNJTUVSFUPEPT
Adicione o leite e forme uma massa tDPMIFSFT EFTPQB
EFSFRVFJKÍP os ingredientes do recheio e coloque por
EFMJDBEB%JWJEBBBPNFJPF DPNVNB t2VFJKPQBSNFTÍPSBMBEP DJNBEBNBTTBEFQPJTEFGVSÈMBDPNVN
QBSUF GPSSFPGVOEPFBTMBUFSBJTEFVNB a gosto HBSGP-FWFBUPSUBBPGPSOPQSFBRVFDJEP
GPSNB$VCSBBUPSUBDPNPSFTUBOUFEB ËUFNQFSBUVSBEF$QPSNJOVUPTF
NBTTB BQØTDPMPDBSPSFDIFJPFPRVFJKP Preparo TJSWBFNTFHVJEB
QSBUP1JODFMFHFNBFMFWFQBSBBTTBSFN &NVNBWBTJMIB DPMPRVFBNBSHBSJOB
GPSOPB¡$QPSBQSPYJNBEBNFOUF FNUFNQFSBUVSBBNCJFOUFFBDSFTDFOUF
NJOVUPT BPTQPVDPT BGBSJOIBEFUSJHPFPTBM
.JTUVSFCFNBUÏPCUFSVNBNBTTB
MJTB&NTFHVJEB BCSBBNBTTBDPNB
BKVEBEFVNSPMPFNVNBTVQFSG ÓDJF
enfarinhada e forre uma forma
SFGSBUÈSJB$VCSBBMBUFSBMEPSFGSBUÈSJP
DPNBNBTTBFSFTFSWF-FWFVNBQBOFMB
BPGPHPCBJYP DPMPRVFPØMFPFEPVSF
PBMIPFBDFCPMB+VOUFPCBDBMIBV
EFTmBEP PSFRVFJKÍPF QPSÞMUJNP P
DIFJSPWFSEF%FTMJHVFPGPHPFEFJYF
FTGSJBS$PMPRVFPSFDIFJPTPCSFBNBTTB
F FNVNBWBTJMIB NJTUVSFBDMBSBFN
OFWFEFMJDBEBNFOUFDPNPSFRVFJKÍP
$VCSBBUPSUBDPNFTUBNJTUVSBF
QPMWJMIFRVFJKPSBMBEP-FWFBPGPSOP
NÏEJPBUÏRVFBUPSUBFTUFKBEPVSBEB
78
'PUPT4IVUUFSTUPDL
Torta Deliciosa
tDPMIFSFT EFTPQB
EFRVFJKP
parmesão ralado
Rendimento: 8 a 10 porções t"[FJUPOBTQJDBEBTBHPTUP
EFTBMTJOIBQJDBEB
Tempo de preparo: 1 hora e 30 minutos tDPQP BNFSJDBOP
EFSFRVFJKÍP
t4BM TFOFDFTTÈSJP
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP Preparo
tYÓDBSB EFDIÈ
EFBNJEPEFNJMIP 1BSBBNBTTB DPMPRVFFNVNBWBTJMIBPT
tDPMIFS EFDIÈ
EFTBM JOHSFEJFOUFTTFDPT BDSFTDFOUFPTEFNBJT
tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ JOHSFEJFOUFTFNJTUVSFCFN BNBTTBOEPBUÏ
tHEFNBOUFJHB GPSNBSVNBNBTTBIPNPHÐOFB%FJYFEFTDBOTBS
tPWPT QPSDFSDBEFNJOVUPT&NTFHVJEB BCSBDPN
tYÓDBSB EFDIÈ
EFMFJUF VNSPMPFNFTQFTTVSBEF DNFDPSUFOP
NPEFMPBHPTUP'PSSFVNBGPSNBVOUBEB FTQBMIF
PSFDIFJP DPNUPEPTPTJOHSFEJFOUFTNJTUVSBEPT
Ingredientes do Recheio FDVCSBDPNBPVUSBNFUBEFEFNBTTB FOSPMBOEP
t4PCSBTEFGSBOHPSFGPHBEP BTCFJSBEBTFEFDPSBOEPBHPTUP-FWFQBSBBTTBS
t4PCSBTEFRVFJKPQJDBEP FNGPSOPNÏEJPBUÏRVFBUPSUBFTUFKBEPVSBEB
79
Torta de Milho com
Queijo e Passas
Por Daniela Ramos
3FOEJNFOUPQPSÎÜFT
tLHEFGBSJOIBEFUSJHP
tHEFCBOIBEFQPSDP
tDPMIFS EFTPQB
EFTBM
tNMEFÈHVBHFMBEB
tDPMIFS EFDIÈ
EFBMIPFNQØ
tHEFSFRVFJKÍP
tDPMIFSFT EFTPQB
EFTBMTBQJDBEB Torta de Palmito I
tHEFVWBTQBTTBTCSBODBT 1PS)FSNÓOJB4NZE
tDPMIFSFT EFTPQB
EFØMFP
tEFOUFTEFBMIPTPDBEPT 3FOEJNFOUPQPSÎÜFT
tDPMIFS EFTPQB
EFTBM Grau de dificuldade: fácil
Preparo
Torta de Lombo .JTUVSFUPEPTPTJOHSFEJFOUFTEBNBTTB Ingredientes da Massa
tHEFGBSJOIBEFUSJHP
Canadense FMFWFQBSBHFMBSQPSNJOVUPT1BSB
PSFDIFJP SFGPHVFPBMIPOPØMFPFOP tHEFNBOUFJHBPVNBSHBSJOB
Por Daniela Ramos TBM KVOUFNFUBEFEBMBUBEFNJMIP P tDPMIFS EFDIÈ
EFTBM
SFRVFJKÍPFPSFTUBOUFEPNJMIP#BUB tNMEFÈHVBHFMBEB
3FOEJNFOUPQPSÎÜFT BNJTUVSBOPMJRVJEJmDBEPSFUSJUVSF
Grau de dificuldade: fácil .JTUVSFPSFTUBOUFEPTJOHSFEJFOUFTF Ingredientes do Recheio
Tempo de preparo: 1 hora e 10 minutos QPSÞMUJNP DPMPRVFBTVWBTQBTTBT tHEFQBMNJUP
Forre o fundo e as laterais de uma forma tDFCPMBQJDBEB
Ingredientes da Massa DPNBNBTTBFSFDIFJFBUPSUB-FWFBP tHEFLBOJLBNB
tHEFGBSJOIBEFUSJHP GPSOPBUÏRVFFTUFKBEPVSBEB tNMEFDSFNFEFMFJUF
tDPMIFSFT EFTPQB
EFGVCÈ tHEFRVFJKPQBSNFTÍPSBMBEP
tHEFCBOIBBOJNBM tDPMIFSFT EFTPQB
EFGBSJOIBEFSPTDB
tHEFHPSEVSBWFHFUBMIJESPHFOBEB tDPMIFSFT EFDIÈ
EFTBM
tPWP tDPMIFS EFDIÈ
EFQJNFOUBEPSFJOP
tDPMIFSFT de chá) de leite tNMEFØMFP
tDPMIFS EFTPQB
EFTBM tPWP
tDMBSBT
Ingredientes do Recheio tEFOUFEFBMIPQJDBEP
tHEFMPNCPDBOBEFOTFQJDBEP
tHEFB[FJUPOBTQSFUBTQJDBEBT Preparo
tNMEFDSFNFEFMFJUF .JTUVSFBGBSJOIBDPNPTBM BDSFTDFOUF
tDPMIFS EFTPCSFNFTB
EFTBM BNBOUFJHBFUSBCBMIFBNBTTBBUÏPCUFS
tDPMIFSFT EFTPQB
EFTBMTBQJDBEB VNBGBSPGB+VOUFBÈHVBHFMBEB TPWFB
tPWPTCBUJEPTMJHFJSBNFOUF NBTTBFEFJYFEFTDBOTBSOBHFMBEFJSB
QPSNJOVUPT"CSBBNBTTBDPNB
Preparo BKVEBEFVNSPMPFGPSSFPGVOEPEFVNB
'BÎBBNBTTB NJTUVSBOEPUPEPTPT forma untada e polvilhada com farinha
JOHSFEJFOUFTTFDPT4FQBSBEBNFOUF EFSPTDB"DSFTDFOUFPLBOJLBNBFPT
misture os demais ingredientes e vá QBMNJUPTDPSUBEPT3FGPHVFBDFCPMBFP
NJTUVSBOEPBPTTFDPT BPTQPVDPT BMIPOPØMFPFEFJYFFTGSJBS#BUBPTPWPT
BUÏPCUFSVNBNBTTBMJTB%FJYFOB FBTDMBSBT PDSFNFEFMFJUF PRVFJKP
HFMBEFJSBQPSNJOVUPT&NTFHVJEB PTBMFBQJNFOUBFBDFCPMBSFGPHBEB
forre uma assadeira com a massa 3FDIFJFBUPSUB DVCSBDPNPSFTUBOUF
FEFTQFKFPSFDIFJPDPNUPEPTPT EBNBTTB QJODFMFPPWPFMFWFBPGPSOP
JOHSFEJFOUFTNJTUVSBEPT"TTFBUPSUB NÏEJPQPSNJOVUPTPVBUÏEPVSBS
BUÏRVFFTUFKBEPVSBEB 4JSWBFNTFHVJEB
80
'PUPT4IVUUFSTUPDL
Torta de Palmito II tCBUBUBTNÏEJBTDP[JEBTFQJDBEBT

tDFCPMBSBMBEB
tDPMIFSFT EFTPQB
EFNBSHBSJOB
3FOEJNFOUPQPSÎÜFT tYÓDBSBT EFDIÈ
EFMFJUF
EFBNJEPEFNJMIP
Tempo de preparo: 3 horas tFOWFMPQFEFUFNQFSPQSPOUPQBSBNBTTBPVCBUBUB

tHEFGBSJOIBEFUSJHP 'BÎBBNBTTB NJTUVSBOEPUPEPTPTJOHSFEJFOUFTTFDPT
tDPMIFSFT EFTPQB
EFGVCÈ 4FQBSBEBNFOUF NJTUVSFPTEFNBJTJOHSFEJFOUFTFWÈ
tHEFCBOIBEFQPSDP BEJDJPOBOEPPTJOHSFEJFOUFTTFDPT BPTQPVDPT BUÏPCUFSVNB
tHEFHPSEVSBWFHFUBMIJESPHFOBEB NBTTBMJTB%FJYFOBHFMBEFJSBQPSNJOVUPT1BSBPSFDIFJP
tPWP SFGPHVFBDFCPMBOBNBSHBSJOB DPMPRVFPQBMNJUPFEFJYF
tDPMIFSFT EFDIÈ
EFMFJUF SFGPHBS"DSFTDFOUFBCBUBUB BTBMTJOIBFPUFNQFSPQSPOUPF
tDPMIFS EFTPQB
EFTBM BDFSUFPTBM"EJDJPOFPMFJUFNJTUVSBEPBPBNJEPEFNJMIP
t(FNB QBSBQJODFMBS
EFJYBOEPDP[JOIBSBUÏGPSNBSVNDSFNF"HVBSEFFTGSJBSF
SFTFSWF"CSBBNBTTBFGPSSFVNBGPSNB&TQBMIFPSFDIFJPF
Ingredientes do Recheio USBCBMIFBNBTTBFNGPSNBUPEFDFTUB1JODFMFHFNBFBTTF
tHEFQBMNJUPQJDBEP FNGPSOPQSÏBRVFDJEPQPSNJOVUPT
81
Torta de Palmito Light Torta de Provolone
1PS5FSF[JOIB#PSEJOJ Por Gege Franco

Tempo de preparo: 1 hora e 15 minutos Tempo de preparo: 1 hora

tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP tPWPT
tDPMIFS EFTPCSFNFTB
EFMFJUFFNQØ tYÓDBSB EFDIÈ
EFØMFP
tHEFNBSHBSJOBMJHIU tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
tYÓDBSB EFDIÈ
EFMFJUFEFTOBUBEP tYÓDBSBT EFDIÈ
EFMFJUF
t4BMBHPTUP tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
Ingredientes do Recheio t4BMBHPTUP
tHEFQBMNJUP t.BSHBSJOB QBSBVOUBS
tUPNBUFTTFNQFMFFTFNTFNFOUFT
tDFCPMBTQFRVFOBTQJDBEBT Ingredientes do Recheio
tDPMIFSFT EFTPQB
EFB[FJUF tHEFRVFJKPQSPWPMPOFSBMBEP
tYÓDBSB EFDIÈ
EFMFJUFEFTOBUBEP tUPNBUFTNBEVSPTQJDBEPT
tDPMIFSFT EFTPQB
EFBNJEPEFNJMIP t$IFJSPWFSEF B[FJUPOB TBMF
t4BMBHPTUP QJNFOUBEPSFJOPBHPTUP
tDPMIFSFT EFTPQB
EFTBMTJOIBQJDBEB
tDPMIFS EFTPQB
EFNPMIPJOHMÐT Preparo
tDPMIFS EFDIÈ
EFPSÏHBOP #BUBOPMJRVJEJmDBEPSUPEPTPT
Preparo Torta de Peru JOHSFEJFOUFTEBNBTTB$PMPRVFNFUBEF

da massa em uma forma de 30 cm de
1BSBGB[FSBNBTTB NJTUVSFBGBSJOIB P
GFSNFOUPFPTBM"DSFTDFOUFBNBSHBSJOB Aromática EJÉNFUSPVOUBEBDPNNBSHBSJOB.JTUVSF
PTJOHSFEJFOUFTEPSFDIFJPFEFTQFKF
FTPWFBUÏPCUFSVNBGBSPGB+VOUFPMFJUF 1PS%BOJFMMB.PSFJSBF.BSJB"MJDF TPCSFBNBTTBOBGPSNB$VCSBDPNP
FBNBTTFMFWFNFOUF"CSBBNBTTBDPN restante da massa e leve torta ao forno
um rolo em espessura fina e forre uma Rendimento: 8 porções QSFBRVFDJEPQPSDFSDBEFNJOVUPT
GPSNBEFBSPSFNPWÓWFM3FTFSWF1BSBP Grau de dificuldade: fácil
SFDIFJP SFGPHVFBDFCPMBOPB[FJUFBUÏRVF Tempo de preparo: 40 minutos
mRVFUSBOTQBSFOUF"DSFTDFOUFPTUPNBUFT
QJDBEPTFEFJYFDP[JOIBSQPSNJOVUPT Ingredientes
Dissolva o amido de milho no leite e tDPMIFSFT EFTPQB
EFNBSHBSJOB
SFTFSWF"DSFTDFOUFPQBMNJUPQJDBEP tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
OPTUPNBUFT KVOUFPTBM PNPMIPJOHMÐT tDPMIFS EFDIÈ
EFTBM
FEFJYFOPGPHPQPSNBJTNJOVUPT tHEFSJDPUBGSFTDB
"EJDJPOFPMFJUFFNFYBQPSNJOVUPT tYÓDBSB EFDIÈ
EFSFRVFJKÍP
%FTMJHVFPGPHP KVOUFBTBMTJOIBFP tHEFQFJUPEFQFSVDPSUBEPFN
PSÏHBOPFSFTFSWF$PMPRVFPSFDIFJPF DVCPTQFRVFOPT
DVCSBDPNPSFTUBOUFEBNBTTB1JODFMF t4BMBHPTUP
BTVQFSGÓDJFDPNHFNBTFBTTFFNGPSOP t4BMTBQJDBEBBHPTUP
preaquecido por 30 minutos ou até tSBNPEFBMFDSJN
EPVSBS4JSWBFNTFHVJEB tSBNPEFTÈMWJB
tDPMIFS EFTPQB
EFPSÏHBOP
Preparo
&NVNBWBTJMIB DPMPRVFBNBSHBSJOB
FNUFNQFSBUVSBBNCJFOUFFBDSFTDFOUF
BPTQPVDPT BGBSJOIBFPTBM.JTUVSF
CFNBUÏPCUFSVNBNBTTBMJTB"CSBB
NBTTBDPNBBKVEBEFVNSPMPFNVNB
TVQFSG ÓDJFFOGBSJOIBEBFGPSSFVNB
GPSNBSFGSBUÈSJB$VCSBBMBUFSBMEP
SFGSBUÈSJPDPNBNBTTB&NVNBUJHFMB
DPMPRVFBSJDPUBFBNBTTFCFN+VOUFP
SFTUBOUFEPTJOHSFEJFOUFT EFJYBOEPQPS
ÞMUJNPBTFSWBT$PMPRVFPSFDIFJPTPCSF
a massa e leve ao forno preaquecido a
¡$QPSNJOVUPT

'PUPT4IVUUFSTUPDL
Torta de Quatro Ingredientes do Recheio

Queijos e Espinafre tNBÎPEFFTQJOBGSFDP[JEPFQJDBEP
tHEFRVFJKPHPSHPO[PMB
1PS&MBJOF1JHJOJ
tHEFRVFJKPQSPWPMPOFSBMBEP
3FOEJNFOUPQPSÎÜFT tHEFRVFJKPCSBODP
Grau de dificuldade: fácil tHEFRVFJKPNVTTBSFMB
Tempo de preparo: 1 hora tMBUBEFDSFNFEFMFJUFTFNTPSP
tPWPT
Ingredientes da Massa tDPMIFS EFTPCSFNFTB
EFGFSNFOUPFNQØ
tHEFGBSJOIBEFUSJHP
tHEFNBOUFJHBTFNTBM Preparo
tPWP .JTUVSFCFNUPEPTPTJOHSFEJFOUFT KVOUP
tDPMIFS EFTPQB
EFBNJEPEFNJMIP DPNGFSNFOUPFNQØ.POUFBUPSUBFNVNB
tDPMIFS EFDIÈ
SBTBEFTBM GPSNBEFGVOEPSFNPWÓWFM"CSBBNBTTBFN
tQJUBEBEFGFSNFOUPFNQØ VNmMNFQMÈTUJDP GPSSFBBTTBEFJSBFDPMPRVF
tDPMIFSFT EFTPQB
EFRVFJKP PSFDIFJP$VCSBDPNPSFTUBOUFEBNBTTBF
parmesão ralado QJODFMFHFNBQPSUPEBBUPSUB-FWFQBSBBTTBS
t(FNB QBSBQJODFMBS
FNGPSOPNÏEJPBUÏEPVSBS
83
Torta de Queijo
Branco com Agrião
tHEFCJTDPJUPUJQPÈHVBFTBM
tYÓDBSB EFDIÈ
EFNBOUFJHB
tDPMIFSFT EFTPQB
EFPSÏHBOP
t4BMBHPTUP
tEFOUFTEFBMIPBNBTTBEPT Torta de Siri
tDPMIFSFT EFTPQB
EFB[FJUF
tYÓDBSBT EFDIÈ
EFGPMIBTEFBHSJÍP e Camarão
tHEFRVFJKPCSBODP Flaviane Almeida
tEFYÓDBSB EFDIÈ
EFMFJUFJOUFHSBM
tDPMIFS EFDBGÏ
EFTBM Rendimento: 10 porções
tPWPT Grau de dificuldade: médio
5FNQPEFQSFQBSPIPSBTFNJOVUPT
Preparo
1BSBQSFQBSBSBNBTTB BRVFÎBP Ingredientes da Massa Folhada
GPSOPFNUFNQFSBUVSBNÏEJB#BUB tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
tYÓDBSBT EFDIÈ
EFNBSHBSJOB
Torta de Queijo PCJTDPJUPOPMJRVJEJmDBEPSF FN
TFHVJEB NJTUVSFPDPNBNBOUFJHB para folhar
1PS)FSNÓOJB4NZE QSFWJBNFOUFEFSSFUJEB PPSÏHBOPFP tDPMIFS EFDIÈ
EFTBM
TBM'PSSFPGVOEPFBMBUFSBMEFVNB tPWPT
3FOEJNFOUPQPSÎÜFT GPSNBDPNBNBTTBPCUJEB"TTFBQPS tYÓDBSB EFDIÈ
EFÈHVBGSJB
Grau de dificuldade: fácil BQSPYJNBEBNFOUFNJOVUPT SFUJSFEP t(FNBT QBSBQJODFMBS
Tempo de preparo: 1 hora e 30 minutos GPSOPFSFTFSWF1BSBPSFDIFJP SFGPHVF

PBMIPOPB[FJUFBUÏDPNFÎBSBEPVSBS Ingredientes do Recheio
Ingredientes da Massa +VOUFPBHSJÍPFSFGPHVFBUÏ tDFCPMBQFRVFOBQJDBEB
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP NVSDIBS3FUJSFFCBUBOPMJRVJEJmDBEPS tEFOUFTEFBMIPBNBTTBEPT
tHEFNBSHBSJOB DPNPRVFJKP PMFJUFFPTBM#BUB tEFYÓDBSB EFDIÈ
EFØMFP
tQJUBEBEFTBM ligeiramente os ovos em uma tigela e tHEFTJSJEFTmBEP
BEJDJPOFËNJTUVSBEFRVFJKP NFYFOEP tHEFDBNBSÍPTFUFCBSCBTMJNQP
tPWP QBSBQJODFMBS
CFN%FTQFKFBNJTUVSBTPCSFBNBTTB tYÓDBSB EFDIÈ
EFTBMTJOIBQJDBEB
t»MFP QBSBVOUBS
assada e leve ao forno por 30 minutos tYÓDBSB EFDIÈ
EFMFJUF
PVBUÏRVFPSFDIFJPmRVFmSNF tDPMIFS EFTPQB
EFGBSJOIBEFUSJHP
tHEFRVFJKPQSBUP Preparo
tHEFRVFJKPCSBODPDSFNPTP 1BSBBNBTTB SFTFSWFBNBSHBSJOB
tPWPT para folhar e misture o restante dos
tDPMIFSFT EFTPQB
EFDSFNFEFMFJUF JOHSFEJFOUFT$PMPRVFBNBSHBSJOB
t4BMFQJNFOUBEPSFJOPBHPTUP TPCSFBNBTTBFGFDIFB EPCSBOEPB
QPSWF[FT-FWFQBSBHFMBSQPS
Preparo IPSBT&ORVBOUPJTTP QSFQBSFPSFDIFJP
1BSBGB[FSBNBTTB NJTUVSFUPEPTPT SFGPHBOEPBDFCPMBDPNPBMIPFPØMFP
JOHSFEJFOUFT FYDFUPPMFJUFFPPWP 'SJUFVNQPVDP KVOUFPTJSJFPDBNBSÍP
4PWFBNBTTBDPNBTNÍPTBUÏRVFmRVF FDP[JOIFBUÏRVFBNJTUVSBFTUFKBRVBTF
NBDJBFIPNPHÐOFB"DSFTDFOUFPPWP TFDB%FTQFKFPMFJUFNJTUVSBEPËGBSJOIB
FPMFJUF BPTQPVDPT BUÏEBSPQPOUP FEFJYFGFSWFSBUÏRVFmRVFDSFNPTP
-FWFQBSBBTTBSQPSNJOVUPTFSFTFSWF "EJDJPOFBTBMTJOIB NJTUVSFCFNF
1BSBPSFDIFJP QSPDFTTFPRVFJKPQSBUPF EFJYFFTGSJBS"CSBBNBTTBGPMIBEBFN
NJTUVSFPBPRVFJKPDSFNPTP"DSFTDFOUF VNBGPSNBPWBM DPMPRVFPSFDIFJP
PTPWPTCBUJEPT PDSFNFEFMFJUF PTBMF DVCSBBGPSNBDPNBNBTTBFGBÎBVNB
BQJNFOUB3FDIFJFBUPSUB DVCSBBDPN USBOÎB QVYBOEPUJSBTQBSBPDFOUSP
PSFTUBOUFEBNBTTBFMFWFBBPGPSOPBUÏ Pincele gemas e leve para assar em
RVFFTUFKBEPVSBEB4JSWBFNTFHVJEB GPSOPRVFOUFQPSNJOVUPT
84
'PUPT4IVUUFSTUPDL
Torta de Queijos Light

1PS5FSF[JOIB#PSEJOJ
tHEFSJDPUBQBTTBEBQFMBQFOFJSB
Rendimento: 10 porções tPWPT
EFBNJEPEFNJMIP
5FNQPEFQSFQBSPIPSBFNJOVUPT tYÓDBSB EFDIÈ
EFMFJUF
tDPMIFS EFDIÈ
EFPSÏHBOP
Ingredientes da Massa tDPMIFS EFTPQB
EFNPMIPJOHMÐT
tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
tHFNB Preparo
tDPMIFSFT EFTPQB
EFNBSHBSJOBMJHIU 1BSBGB[FSBNBTTB NJTUVSFUPEPTPT
tDPMIFS EFTPCSFNFTB
EFGFSNFOUP JOHSFEJFOUFTFTPWFBUÏRVFmRVFIPNPHÐOFB
em pó $VCSBBFMFWFËHFMBEFJSBQPSNJOVUPT&N
tDPMIFSFT EFTPQB
EFDSFNFEF TFHVJEB BCSBBDPNVNSPMPFGPSSFVNBGPSNB
leite light EFBSPSFNPWÓWFM'BÎBGVSPTOBNBTTBDPNVN
tDPMIFS EFDIÈ
EFTBM HBSGPFSFTFSWF1BSBPSFDIFJP NJTUVSFUPEPT
PTJOHSFEJFOUFTFSFTFSWF$PMPRVFPSFDIFJP
Ingredientes do Recheio TPCSFBNBTTBFMFWFBPGPSOPQSFBRVFDJEPË
tDBJYBEFRVFJKPUJQPDSFBNDIFFTF UFNQFSBUVSBEF$QPSNJOVUPTPVBUÏ
MJHIU H
RVFmRVFEPVSBEB4JSWBFNTFHVJEB
85
Torta de Tomate Seco
com Lombo
1PS.BSJB$BSOFMØ[
&TDPMB"OHBUVSBNB
tFYÓDBSB EFDIÈ
EFMFJUF
tDPMIFS EFTPQB
EFTBM
tYÓDBSB EFDIÈ
EFNBJPOFTF
tHFNBT
tFYÓDBSBT EFDIÈ
EFGBSJOIB
de trigo
tDMBSBTFNOFWF
tDPMIFS EFTPQB
EFGFSNFOUFFNQØ
t.BSHBSJOBFGBSJOIBEFUSJHP
(para untar)
Torta de Talharim tLHEFMPNCPEFQPSDP

tDPMIFSFT EFTPQB
EFNBSHBSJOB
Por Daniela Ramos tDFCPMBSBMBEB
3FOEJNFOUPQPSÎÜFT
tEFOUFTEFBMIPBNBTTBEPT
tUPNBUFTTFNQFMFQJDBEPT Torta de Tomate Seco
tYÓDBSBT EFDIÈ
EFDBMEPEP
DP[JNFOUPEPMPNCP e Brócolis
tQJUBEBEFQJNFOUBEPSFJOP Por Daniela Ramos
EFTBMTJOIBQJDBEB
tHEFNBDBSSÍPUJQPUBMIBSJN tYÓDBSB EFDIÈ
EFUPNBUFTFDPQJDBEP 3FOEJNFOUPQPSÎÜFT
QSÏDP[JEP Grau de dificuldade: fácil
tHFNBT Preparo Tempo de preparo: 1 hora e 30 minutos
tDMBSBTFNOFWF 1BSBPSFDIFJP DPMPRVFPMPNCPDPN
tDPMIFSFT EFTPQB
EFØMFP água e temperos a gosto em uma Ingredientes da Massa
tDPMIFS EFTPCSFNFTB
EF QBOFMBEFQSFTTÍPFDP[JOIFBDBSOF tPWPT
tempero pronto QPSBQSPYJNBEBNFOUFNJOVUPT tNMEFMFJUF
t.BSHBSJOBFGBSJOIBEFUSJHP QBSB %FQPJTEFFTGSJBS DPSUFFNQPSÎÜFT tNMEFØMFPEFTPKB
untar e polvilhar) QFRVFOBT3FTFSWF3FGPHVFBDFCPMB tDPMIFS EFTPQB
EFUFNQFSPQSPOUP
e o alho na margarina aquecida até tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
Ingredientes da Cobertura EPVSBS"DSFTDFOUFPUPNBUF PMPNCP tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
tDPMIFSFT EFTPQB
EFØMFPEFTPKB SFTFSWBEPFBQJNFOUBFDP[JOIFBUÏmDBS tHEFRVFJKPQBSNFTÍPSBMBEP
tMBUBEFNPMIPEFUPNBUFQSPOUP VNBNJTUVSBTFDB"EJDJPOFBTBMTJOIB t.BSHBSJOB QBSBVOUBS
tDPMIFS EFDIÈ
EFØSFHBOP FPUPNBUFTFDP NJTUVSBOEPCFN1BSB t'BSJOIBEFUSJHP QBSBQPMWJMIBS
tDPMIFSFT EFDIÈ
EF QSFQBSBSBNBTTB CBUBOPMJRVJEJmDBEPS
NBOKFSJDÍPQJDBEP PMFJUF PTBM BNBJPOFTFFBTHFNBT Ingredientes do Recheio
tYÓDBSB EFDIÈ
EFÈHVB "DSFTDFOUFBGBSJOIB BPTQPVDPT F tHEFUPNBUFTFDPDPSUBEPFNUJSBT
t4BMBHPTUP NFYBBNBTTBQPSDFSDBEFNJOVUPT tNBÎPEFCSØDPMJTDP[JEP
&NVNBUSBWFTTB JODPSQPSFBTDMBSBT tHEFSFRVFJKÍP
Preparo FNOFWFËNBTTB NJTUVSFPSFDIFJPKÈ tHEFRVFJKPNVTTBSFMBSBMBEP
/BCBUFEFJSB NJTUVSFBTHFNBT PØMFP QSPOUPFDPMPRVFPGFSNFOUPFNQØ
FPUFNQFSPQSPOUP3FUJSFBNJTUVSB Asse a torta em uma forma untada com Preparo
EBCBUFEFJSBFBDSFTDFOUFPUBMIBSJNF margarina e polvilhada com farinha de #BUBUPEPTPTJOHSFEJFOUFTEBNBTTB
BTDMBSBTFNOFWF$PMPRVFBNBTTBFN USJHPQPSBQSPYJNBEBNFOUFNJOVUPT OPMJRVJEJmDBEPSFEFTQFKFBNJTUVSB
VNBGPSNBVOUBEBFQPMWJMIBEBFMFWFB FNVNBBTTBEFJSBSFEPOEBEFDN
BPGPSOPNÏEJPQPSNJOVUPT1BSBB EFEJÉNFUSP VOUBEBDPNNBSHBSJOBF
DPCFSUVSB DPMPRVFFNVNBGSJHJEFJSB QPMWJMIBEBDPNGBSJOIBEFUSJHP.JTUVSF
PØMFPEFTPKBFGSJUFPUFNQFSPQSPOUP UPEPTPTJOHSFEJFOUFTEPSFDIFJP FYDFUP
"DSFTDFOUFPNPMIP BÈHVB PTBM P PRVFJKPNVTTBSFMB FDPMPRVFTPCSFB
ØSFHBOP PNBOKFSJDÍPFEFJYFPGFSWFS NBTTB1PMWJMIFPRVFJKPFMFWFBPGPSOP
$VCSBBUPSUBDPNPNPMIP QPSNJOVUPT
86
'PUPT4IVUUFSTUPDL
Torta de Tomate
Seco, Rúcula e tHEFRVFJKPNVTTBSFMBEFCÞGBMB
ralado ou triturado
Mussarela de Búfala tHEFSFRVFJKÍP
1PS&MBJOF1JHJOJ tYÓDBSB EFDIÈ
EFMFJUF
tPWPT
Rendimento: 10 porções tMBUBEFDSFNFEFMFJUF
Grau de dificuldade: médio t4BM QJNFOUBEPSFJOPFDIFJSPWFSEFBHPTUP
Tempo de preparo: 1 hora e 30 minutos t0SÏHBOPGSFTDPBHPTUP
t2VFJKPQBSNFTÍPSBMBEPFGBSJOIB
Ingredientes da Massa de Papoula de rosca (para polvilhar)
tHEFGBSJOIBEFUSJHP t(FNB QBSBQJODFMBS
tHEFNBSHBSJOBTFNTBM
tHEFSFRVFJKÍP Preparo
tHEFSJDPUBGSFTDBQBTTBEBQFMBQFOFJSB 1BSBBNBTTB CBUBOBCBUFEFJSBBNBSHBSJOBDPN
tHFNBT BGBSJOIBEFUSJHP.JTUVSFPTEFNBJTJOHSFEJFOUFT
tQJUBEBEFGFSNFOUPFNQØ FBNBTTFCFNDPNBTQPOUBTEPTEFEPT BUÏPCUFS
tDPMIFS EFDIÈ
EFTBM VNBNBTTBNBDJBFIPNPHÐOFB%FJYFBEFTDBOTBS
tDPMIFS EFTPCSFNFTB
EFTFNFOUFTEFQBQPVMB QPSNJOVUPT1BSBQSFQBSBSPSFDIFJP CBUBOP
MJRVJEJmDBEPSPTPWPT PDSFNFEFMFJUF PSFRVFJKÍP
Ingredientes do Recheio FPTUFNQFSPTBHPTUP.JTUVSFEFMJDBEBNFOUFBPT
tHEFUPNBUFTFDP EFNBJTJOHSFEJFOUFTFSFDIFJFBUPSUB$PMPRVF
tHEFSÞDVMBSFGPHBEBDPNUFNQFSPTBHPTUP -FWFQBSBBTTBSFNGPSOPNÏEJPBUÏEPVSBS
87
Torta Econômica
de Legumes
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
tDPMIFS EFDIÈ
EFGFSNFOUPFNQØ
tYÓDBSB EFDIÈ
EFØMFP
tYÓDBSB EFDIÈ
EFMFJUF
t4BM QJNFOUBFOP[NPTDBEBBHPTUP Torta Especial
1PS&MBJOF1JHJOJ
tDFOPVSBTNÏEJBTDPSUBEBT 3FOEJNFOUPGBUJBT
FNDVCPTFDP[JEBT Grau de dificuldade: médio
tHEFWBHFNDP[JEBFQJDBEB Tempo de preparo: 1hora e 30 minutos
tMBUBEFFSWJMIBFNDPOTFSWBFTDPSSJEB
tMBUBEFNJMIPWFSEFFN Ingredientes da Massa
conserva escorrido tHEFGBSJOIBEFUSJHP
tHEFNBOUFJHBTFNTBM
Torta de Trigo em Grão tEFOUFTEFBMIP
tDPMIFSFT EFTPQB
EFNBSHBSJOB tPWP
1PS%BOJFMMB.PSFJSBF.BSJB"MJDF tYÓDBSB EFDIÈ
EFTBMTJOIBQJDBEB tDPMIFS EFTPQB
EFBNJEPEFNJMIP
tPWPT tDPMIFS EFDIÈ
SBTBEFTBM
Rendimento: 8 porções tQJUBEBEFGFSNFOUPFNQØ
Grau de dificuldade: fácil Preparo tDPMIFSFT EFTPQB
EFRVFJKP
Tempo de preparo: 40 minutos 1BSBGB[FSBNBTTB NJTUVSFUPEPTPT parmesão ralado
JOHSFEJFOUFTFDPMPRVFFNVNBGPSNB
Ingredientes da Massa 'BÎBPSFDIFJP MFWBOEPBPGPHPB Ingredientes do Recheio
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP NBSHBSJOBFPBMIP%FJYFGSJUBS KVOUFPT tDPMIFSFT EFTPQB
EFB[FJUF
tDPMIFSFT EFTPQB
EFNBSHBSJOB MFHVNFT DP[JOIFQPSNJOVUPTFSFUJSF tEFOUFEFBMIPBNBTTBEP
t4BMBHPTUP %FJYFFTGSJBS DPMPRVFPSFDIFJPTPCSF tDFCPMBHSBOEFQJDBEB
tNMEFDSFNFEFMFJUF BUPSUB BDSFTDFOUFPTPWPTQJDBEPT tCFSJOKFMBTTFNDBTDBFDPSUBEBT
tDPMIFSFT EFDIÈ
EFGFSNFOUPFNQØ salpique a salsinha e leve para assar até FNDVCPT
EPVSBS4JSWBFNTFHVJEB tHEFQSFTVOUPGBUJBEPFDPSUBEP
Ingredientes do Recheio FNDVCPT
tYÓDBSBT EFDIÈ
EFUSJHPFN tDPMIFS EFTPQB
EFDIFJSPWFSEF
HSÍPDP[JEP t5FNQFSPTBHPTUP
tYÓDBSB EFDIÈ
EFQBMNJUPQJDBEP t.PMIPEFQJNFOUBBHPTUP
tYÓDBSB EFDIÈ
EFDPVWFnPSDP[JEB
tUPNBUFTQJDBEPT Ingredientes da Cobertura
tDFCPMBSBMBEB tMBUBEFDSFNFEFMFJUF
tHEFNVTTBSFMBEFCÞGBMBDPSUBEB tMBUB NFTNBNFEJEB
EFMFJUF
em rodelas tPWPTMJHFJSBNFOUFCBUJEPT
tDPMIFSFT EFTPQB
EFB[FJUF tHEFDBUVQJSJ
t4BMBHPTUP tHEFRVFJKPQSBUPSBMBEPHSPTTP
tDPMIFS EFTPQB
EFPSÏHBOP tHEFRVFJKPQBSNFTÍPSBMBEP
t5FNQFSP'POEPSBHPTUP
Preparo
.JTUVSFUPEPTPTJOHSFEJFOUFTEP Preparo
SFDIFJPFSFTFSWF&NVNBWBTJMIB 1BSBBNBTTB KVOUFUPEPTPTJOHSFEJFOUFT
DPMPRVFBGBSJOIB BNBSHBSJOB PTBMF BNBTTBOEPEFMJDBEBNFOUF FEFJYF
NJTUVSFCFN+VOUFPDSFNFEFMFJUFFP EFTDBOTBSQPSNJOVUPT1BSBPSFDIFJP
GFSNFOUPFBNBTTFCFNBUÏRVFBNBTTB SFGPHVFPBMIP BDFCPMB BCFSJOKFMBFP
mRVFVOJGPSNF%FJYFBEFTDBOTBSQPS QSFTVOUP QJRVFPDIFJSPWFSEFFUFNQFSF
NJOVUPT%FQPJT BCSBBDPNVN BHPTUP1BSBQSFQBSBSBDPCFSUVSB CBUBPT
SPMP EJWJEBFNEVBTQBSUFTFGPSSFVNB PWPT KVOUFPDSFNFEFMFJUFFPTEFNBJT
BTTBEFJSB$PMPRVFPSFDIFJPF EFQPJT JOHSFEJFOUFT.POUFBUPSUBDPMPDBOEPB
DVCSBDPNBPVUSBQBSUFEBNBTTB-FWF NBTTB PSFDIFJPFBDPCFSUVSBFMFWFBP
QBSBBTTBSFNGPSOPB¡$BUÏEPVSBS GPSOPNÏEJPBUÏEPVSBS
88
'PUPT4IVUUFSTUPDL
Torta Especial
de Bacalhau tQJNFOUÍPWFSNFMIPQFRVFOP
tQJNFOUÍPWFSEFQFRVFOP
Por Daniela Ramos
tQJNFOUÍPBNBSFMPQFRVFOP
3FOEJNFOUPQPSÎÜFT tDFCPMBNÏEJBDPSUBEBFNSPEFMBT
Grau de dificuldade: médio tDPMIFSFT EFTPQB
EFB[FJUPOBT
Tempo de preparo: 1 hora e 30 minutos pretas picadas
tHEFSFRVFJKÍP
EFB[FJUF
tHEFGBSJOIBEFUSJHP t4BMTBBHPTUP
tDPMIFSFT EFTPQB
EF
margarina para uso culinário Preparo
tHFNB 'BÎBBNBTTB NJTUVSBOEPUPEPTPTJOHSFEJFOUFT
tDPMIFS EFDIÈ
EFTBM FYDFUPBNBSHBSJOBQBSBGPMIBS-FWFËHFMBEFJSB
tDPMIFS EFDIÈ
EFBÎÞDBS QPSNJOVUPT%FQPJT BCSBBNBTTBFDPMPRVF
tNMEFÈHVBGSJB BNBSHBSJOBHFMBEBFQJDBEB EPCSBOEPBNBTTB
tHEFNBSHBSJOBQBSBGPMIBS QPSRVBUSPWF[FT1SFQBSFPSFDIFJP SFGPHBOEP
PCBDBMIBVDPNUPEPTPTJOHSFEJFOUFTFQPMWJMIF
TBMTBFPSÏHBOP&NTFHVJEB BCSBBNBTTB
Ingredientes do Recheio DPMPRVFBFNVNBBTTBEFJSBPVBSP SFDIFJFF
tHEFCBDBMIBVEFTTBMHBEPFEFTmBEP MFWFQBSBBTTBSQPSNJOVUPT
89
Torta Especial de Torta Expressa
Lombinho Canadense de Batata
1PS&MBJOF1JHJOJ 1PS+VSBOEZS"ĉPOTP

Tempo de preparo: 1 hora Tempo de preparo: 1 hora e 15 minutos
Ingredientes da Massa Ingredientes

tHEFGBSJOIBEFUSJHP tCBUBUBTDPSUBEBTFNDVCPFDP[JEBT
tHEFNBOUFJHBTFNTBM tUPNBUFTTFNTFNFOUFFQJDBEPT
tPWPJOUFJSP tPWPT
tDPMIFS EFTPQB
EFBNJEPEFNJMIP tHEFSJDPUB
tDPMIFS EFDIÈ
SBTBEFTBM tMBUBEFDSFNFEFMFJUFPVYÓDBSB
tQJUBEBEFGFSNFOUPFNQØ (de chá) de leite
tDPMIFSFT EFTPQB
EFRVFJKP tDPQPEFSFRVFJKÍP
parmesão ralado tHEFQFJUPEFQFSVSBMBEPHSPTTP
t5FNQFSPTBHPTUP
tHEFMPNCPDBOBEFOTFQJDBEP Preparo
tHEFB[FJUPOBTQSFUBTF #BUBOPMJRVJEJmDBEPSPTPWPT BSJDPUBFP
verdes picadas SFRVFJKÍP$PMPRVFPTUFNQFSPT NJTUVSFP
tNMEFDSFNFEFMFJUF restante dos ingredientes e leve para assar
tDPMIFS EFTPCSFNFTB
EFTBM FNVNBBTTBEFJSBVOUBEBQPSNJOVUPT
tDPMIFSFT EFTPQB
EFTBMTBQJDBEB %FJYFBNPSOBS EFTFOGPSNFFTJSWB
tPWPTMJHFJSBNFOUFCBUJEPT
Preparo Torta Fácil

.JTUVSFPTJOHSFEJFOUFTEBNBTTB 1PS.BSJB$BSOFMØ[ &TDPMB"OHBUVSBNB
BCSBBFNVNmMNFQMÈTUJDPFDVCSB
UPEPPGVOEPFBTMBUFSBJTEFVNBGPSNB 3FOEJNFOUPBQPSÎÜFT
.JTUVSFCFNUPEPTPTJOHSFEJFOUFTF Grau de dificuldade: fácil
SFTFSWF'PSSFPGVOEPEFVNBGPSNBEF Tempo de preparo: 50 minutos
GVOEPSFNPWÓWFM DPMPRVFPSFDIFJPF
MFWFQBSBBTTBS EFQPJTEFQJODFMBSHFNB Torta Estela Ingredientes da Massa
QPSTPCSFBUPSUB%FDPSFBHPTUP 1PS+VSBOEZS"ĉPOTP tFYÓDBSBT EFDIÈ
EFMFJUF
tYÓDBSB EFDIÈ
EFØMFP
EFNBJPOFTF
Grau de dificuldade: fácil tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP
Tempo de preparo: 1 hora tDPMIFS EFDIÈ
EFTBM
tDPMIFSFT EFTPQB
EFQBSNFTÍPSBMBEP
Ingredientes da Massa t.BSHBSJOB QBSBVOUBS
tNMEFMFJUF
tQFEBÎPTEFRVFJKPUJQPQPMFOHVJOIP Ingredientes do Recheio
tPWPT tHEFQSFTVOUPQJDBEP
tHEFGBSJOIBEFUSJHP tHEFRVFJKPCSBODPQJDBEP
tDPMIFSFT EFTPQB
EFRVFJKPSBMBEP tDPMIFSFT EFTPQB
EFRVFJKP
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ parmesão ralado
t4BMBHPTUP t4BMTJOIBFB[FJUPOBBHPTUP
t4BM TFOFDFTTÈSJP
Ingredientes do Recheio tQJUBEBEFQJNFOUBEPSFJOP
tHEFQSFTVOUPGBUJBEP
tHEFRVFJKPQSBUPGBUJBEP Preparo
tDPMIFS EFTPQB
EFPSÏHBOP 1BSBQSFQBSBSBNBTTB CBUBUPEPTPT
JOHSFEJFOUFTOPMJRVJEJmDBEPSBUÏPCUFS
Preparo VNBNJTUVSBIPNPHÐOFB.FYBCFN
#BUBUPEPTPTJOHSFEJFOUFTEBNBTTB UPEPTPTJOHSFEJFOUFTEPSFDIFJP&NVN
no liquidificador e espalhe a metade da SFGSBUÈSJPVOUBEPDPNNBSHBSJOB EFTQFKF
NBTTBFNVNBGPSNBDPNGVOEPGBMTP NFUBEFEBNBTTB DVCSBDPNPSFDIFJP
VOUBEBFFOGBSJOIBEB$PMPRVFPSFDIFJP F TPCSFFTUF DPMPRVFBPVUSBNFUBEFEF
DVCSBDPNPSFTUBOUFEBNBTTB-FWFBP NBTTB3FHVFDPNØMFPFBTTFFNGPSOP
GPSOPQPSNJOVUPT4JSWBFNTFHVJEB NÏEJPBUÏRVFBUPSUBmRVFEPVSBEB
90
'PUPT4IVUUFSTUPDL
Torta Expressa de t'BSJOIBEFUSJHP QBSBQPMWJMIBS
t»MFP QBSBVOUBS

Sálvia, Presunto e
Mussarela tGPMIBTEFTÈMWJB
1PS"OB1BVMB(.BSUJOT tHEFRVFJKPNVTTBSFMBSBMBEP
)VCCVC#VĉFU
tHEFQSFTVOUPUJQPQBSNBSBMBEP
Rendimento: 8 porções (para polvilhar)
Tempo de preparo: 50 minutos Preparo
#BUBUPEPTPTJOHSFEJFOUFTEBNBTTBOP
Ingredientes da Massa MJRVJEJmDBEPS BDSFTDFOUBOEPBGBSJOIBBPT
tPWPT QPVDPT6OUFBGPSNBDPNØMFP QPMWJMIF
tMJUSPEFMFJUF GBSJOIBFDPMPRVFNFUBEFEBNBTTB3FDIFJF
tEFYÓDBSB EFDIÈ
EFØMFP BMUFSOBOEPPTGSJPTFEJTUSJCVJOEPBTÈMWJB F
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ DVCSBDPNPSFTUBOUFEBNBTTB1PMWJMIFRVFJKP
t4BMBHPTUP ralado e leve para assar por 30 minutos em forno
tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP QSFBRVFDJEP B$ PVBUÏRVFFTUFKBEPVSBEP
91
Torta Flamenca Torta Focaccia Italiana
1PS+VSBOEZS"ĉPOTP Por Dalva Zanforlin (Trem da Alegria)

Tempo de preparo: 40 minutos Tempo de preparo: 3 a 4 horas
Ingredientes da Massa Napolitana Ingredientes da Massa

tHEFGFSNFOUPCJPMØHJDP tHEFGFSNFOUPCJPMØHJDP
tDPQP BNFSJDBOP
EFMFJUF tYÓDBSB EFDIÈ
EFMFJUF
tPWPT tPWP
tHEFNBOUFJHBTFNTBM tHEFCBUBUBDP[JEBFFTQSFNJEB
tDPMIFS EFTPQB
SBTBEFBÎÞDBS tYÓDBSB EFDIÈ
EFØMFP
tDPMIFS EFTPCSFNFTB
EFTBM tHEFGBSJOIBEFUSJHP
tDPMIFSFT EFTPQB
EFDSFNF tDPMIFS EFTPQB
SBTBEFTBM
de leite sem soro tYÓDBSB EFDIÈ
EFÈHVB
tYÓDBSB EFDIÈ
EFCBUBUBDP[JEB
e espremida
tHEFUPNBUFTQJDBEPT
t'BSJOIBEFUSJHP PTVmDJFOUF
e temperados
tEFOUFEFBMIPTPDBEP
t4BMFPSÏHBOPBHPTUP
tHEFQSFTVOUPSBMBEPHSPTTP tHEFBMJDIFQJDBEP
tHEFRVFJKPQSBUPSBMBEP tDFCPMBQJDBEB
tYÓDBSB EFDIÈ
EFRVFJKP t$IFJSPWFSEFBHPTUP
parmesão ralado
tUPNBUFTUFNQFSBEPTFFTDPSSJEPT Preparo
tYÓDBSB EFDIÈ
EFTBMTJOIBQJDBEB .JTUVSFPGFSNFOUPDPNBÈHVB
t0SÏHBOPBHPTUP acrescente um pouco de farinha
tEFOUFTEFBMIPTPDBEPT EFUSJHPFEFJYFMFWFEBS#BUBPT
tMBUBEFDSFNFEFMFJUF EFNBJTJOHSFEJFOUFTOBCBUFEFJSB
TFQBSBEBNFOUF KVOUFËNJTUVSBBOUFSJPS
tPWPT
e coloque o restante da farinha de trigo
BPTQPVDPT BNBTTBOEPBUÏPCUFSVNB Torta Folhada Frango
tDPQP BNFSJDBOP
EFMFJUF
tDPQP BNFSJDBOP
EF
NBTTBNBDJBFIPNPHÐOFB$PMPRVFFN
BTTBEFJSBVOUBEBFEFJYFDSFTDFS1BSBP com Grão-de-Bico
creme de leite fresco SFDIFJP NJTUVSFUPEPTPTJOHSFEJFOUFT 1PS%BOJFMMB.PSFJSBF.BSJB"MJDF
tHEFSJDPUBGSFTDBQBTTBEB FSFTFSWF$PMPRVFTPCSFBNBTTBFMFWF
pela peneira QBSBBTTBSFNGPSOPQSFBRVFDJEP Rendimento: 6 porções
tDPMIFSFT EFTPQB
EFNJTUVSBFNQØ Grau de dificuldade: médio
QBSBTPQBEFRVFJKP Tempo de preparo: 1 hora
t4BM PSÏHBOPFRVFJKPQBSNFTÍPSBMBEP
Ingredientes
a gosto
tSPMPEFNBTTBGPMIBEBMBNJOBEB
t#BUBUBQBMIBBHPTUP
tHFNB QBSBQJODFMBS
tHEFGSBOHPDP[JEPFEFTmBEP
Preparo
tYÓDBSB EFDIÈ
EFDIFJSPWFSEF
1BSBQSFQBSBSBNBTTB CBUBUPEPTPT tDFCPMBSBMBEB
JOHSFEJFOUFTOPMJRVJEJGJDBEPS QBTTF tEFOUFTEFBMIPBNBTTBEPT
para uma tigela e dê o ponto com a tYÓDBSB EFDIÈ
EFHSÍPEFCJDPDP[JEP
GBSJOIBEFUSJHP&NTFHVJEB EFJYF tDPMIFSFT EFTPQB
EFØMFP
BNBTTBEPCSBSEFWPMVNF1BSBP t4BMBHPTUP
SFDIFJP NJTUVSFUPEPTPTJOHSFEJFOUFT
#BUBPTJOHSFEJFOUFTEBDPCFSUVSBOP Preparo
MJRVJEJGJDBEPS FYDFUPBCBUBUBQBMIB 'PSSFPGVOEPEFVNBGPSNBFBTCPSEBT
1BSUBQBSBBNPOUBHFNEBUPSUB DPNBNBTTBGPMIBEBFSFTFSWF-FWFVNB
colocando a massa em uma forma panela ao fogo com óleo e doure o alho
VOUBEB&NTFHVJEB DPMPRVFPSFDIFJP FBDFCPMB"DSFTDFOUFPGSBOHP PHSÍP
QPSDJNBFEFTQFKFBDPCFSUVSBDPN EFCJDPFPDIFJSPWFSEF SFGPHBOEPQPS
UPEPTPTJOHSFEJFOUFTNJTUVSBEPT1PS BMHVOTNJOVUPT"DFSUFPTBM EFTMJHVFP
GJN MFWFBUPSUBBPGPSOPBUÏRVFFTUFKB GPHPFDPMPRVFPSFDIFJPOBUPSUB$VCSB
EPVSBEB$PMPRVFBCBUBUBQBMIBQPS DPNNBTTBGPMIBEB QJODFMFHFNBFMFWF
DJNBFTJSWB QBSBBTTBSFNGPSOPB¡$BUÏEPVSBS

'PUPT4IVUUFSTUPDL
Torta Gelada de
Frango Cremoso
1PS$P[JOIB&ODBOUBEB tYÓDBSB EFDIÈ
EFTBMTJOIBGSFTDBFQJDBEB
tYÓDBSB EFDIÈ
EFRVFJKPQBSNFTÍPSBMBEP
EFGBSJOIBEFSPTDB
5FNQPEFQSFQBSPNJOVUPT Preparo
'BÎBBDPCFSUVSBDPNNFUBEFEBTBMTJOIB PRVFJKP
Ingredientes QBSNFTÍPFBGBSJOIBEFSPTDBFSFTFSWF&NVNB
tQBDPUFEFQÍPEFGPSNBTFNDBTDB WBTJMIB NJTUVSFPQFJUPEFGSBOHPEFTmBEP PDSFNF
tYÓDBSBT EFDIÈ
EFDBMEPEFGSBOHP EFMFJUF BNBJPOFTF PSFRVFJKÍP BNVTTBSFMBFP
tQFJUPTEFGSBOHPDP[JEPT SFTUBOUFEBTBMTJOIB3FTFSWF&NVNSFGSBUÈSJP
temperados e desfiados coloque separadamente uma camada de pão de
tNMEFDSFNFEFMFJUF GPSNB VNFEFÎBPDPNPDBMEPEFGSBOHP DPMPRVF
tYÓDBSB EFDIÈ
EFNBJPOFTF metade do recheio e a outra camada de pão de
tYÓDBSB EFDIÈ
EFSFRVFJKÍP GPSNB6NFEFÎBDPNPDBMEPEPGSBOHPOPWBNFOUF
tYÓDBSB EFDIÈ
EFRVFJKP DPMPRVFPSFTUBOUFEPSFDIFJPF FNTFHVJEB NJTUVSF
mussarela ralado fino BDPCFSUVSB$POTFSWFOBHFMBEFJSBBUÏTFSWJS
93
Torta Pasqualina
1PS)FSNÓOJB4NZE
3FOEJNFOUPQPSÎÜFT
tHEFGBSJOIBEFUSJHP
tHEFNBOUFJHBPVNBSHBSJOB
tHEFDSFNFEFMFJUF
tPWP QBSBQJODFMBS
tFOWFMPQFEFQØQBSBDSFNF
de espinafre
Torta Lanche tPWPT

tDFCPMB
de Palmito t"[FJUFBHPTUP
Por Dalva Zanforlin (Trem da Alegria) Preparo
/PQSFQBSPEBNBTTB NJTUVSFUPEPT
Rendimento: 10 porções PTJOHSFEJFOUFTFTPWFBUÏPCUFSVNB
Grau de dificuldade: médio NBTTBNBDJBFIPNPHÐOFB1BSBGB[FS
Tempo de preparo: 1 hora e 30 minutos PSFDIFJP QJRVFBDFCPMBFSFGPHVFDPN
Ingredientes da Torta
PB[FJUF&NPVUSBWBTJMIB DPMPRVFP
DSFNFEFFTQJOBGSF PTPWPTCBUJEPTF Torta Primavera
tQÍPEFGPSNBTFNDBTDB BDSFTDFOUFBDFCPMBSFGPHBEB.JTUVSF Por Daniela Ramos
tMJUSPEFMFJUF CFNFSFTFSWF&NTFHVJEB DPSUF
tDPMIFS EFTPQB
EFB[FJUF DÓSDVMPTEFNBTTBOPUBNBOIPEBGPSNB Rendimento: 30 porções
tUPNBUFTTFNQFMFFQJDBEPT VTBEB'PSSFBGPSNBDPNDÓSDVMPEF Grau de dificuldade: fácil
tUBCMFUFEFDBMEPEFDBNBSÍP NBTTB EFTQFKFPSFDIFJPFDVCSBDPN Tempo de preparo: 1 hora e 30 minutos
tHEFQBMNJUP PVUSPDÓSDVMP'FDIFBUPSUB QJODFMFDPN
tYÓDBSB EFDIÈ
EFB[FJUPOBQJDBEB PWPFMFWFQBSBBTTBSQPSNJOVUPT Ingredientes da Massa
tDPMIFS EFTPQB
EFTBMTBQJDBEB 4JSWBFNTFHVJEB tLHEFGBSJOIBEFUSJHP
tPWPT tHEFCBOIBEFQPSDP
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ tDPMIFS EFTPQB
EFTBM
t.BOUFJHB QBSBVOUBS
tNMEFÈHVBHFMBEB
tDPMIFS EFDIÈ
EFBMIPFNQØ
(para polvilhar) Ingredientes do Recheio
Ingredientes do Purê de Batata tMBUBEFFSWJMIBFNDPOTFSWB
tHEFCBUBUB tQJNFOUÍPWFSEF
tDPMIFS EFTPCSFNFTB
EFNBSHBSJOB tQJNFOUÍPBNBSFMP
t4FNFOUFEFQBQPVMBBHPTUP tQJNFOUÍPWFSNFMIP
(para decorar) tMBUBEFBUVNSBMBEPFFTDPSSJEB
tDPMIFSFT EFTPQB
EFTBMTBQJDBEB
Preparo tYÓDBSBT EFDIÈ
EFWBHFNQJDBEBF
6NFEFÎBPQÍPOPMFJUFFSFTFSWF DP[JEBiBMEFOUFw
"RVFÎBPB[FJUF SFGPHVFPTUPNBUFTF tYÓDBSBT EFDIÈ
EFDFOPVSBQJDBEBF
KVOUFPDBMEPEFDBNBSÍP PQBMNJUP BT DP[JEBiBMEFOUFw
B[FJUPOBT BTBMTBQJDBEBFPQÍP$P[JOIF t5FNQFSPTBHPTUP
QPSNJOVUPT SFUJSFEPGPHPFSFTFSWF
#BUBBTDMBSBTFNOFWF KVOUFBTHFNBT Preparo
PGFSNFOUPFPQÍP$PMPRVFBNJTUVSB .JTUVSFCFNUPEPTPTJOHSFEJFOUFT
em uma forma untada e polvilhada e leve da massa e leve para gelar por 15
BPGPSOPNÏEJPQPSNJOVUPT3FUJSF NJOVUPT&ORVBOUPJTTP SFGPHVFUPEPT
FTBMQJRVFRVFJKPQBSNFTÍP'BÎBPQVSÐ PTJOHSFEJFOUFTEPSFDIFJPDPNTBM BMIP
EFCBUBUBDPNBTCBUBUBTFBNBSHBSJOB FØMFP$PMPRVF QPSÞMUJNP BTBMTBF
coloque em um saco de confeitar com BHVBSEFFTGSJBS3FDIFJFBUPSUB DVCSB
CJDPQJUBOHBFEFDPSFBUPSUB1PMWJMIF DPNBNBTTB EFDPSFFMFWFQBSBBTTBS
TFNFOUFTEFQBQPVMBFTJSWBFNTFHVJEB BUÏEPVSBS
94
'PUPT4IVUUFSTUPDL
Torta Portuguesa
Por Daniela Ramos
3FOEJNFOUPQPSÎÜFT
Grau de dificuldade: fácil Ingredientes da Cobertura
Tempo de preparo: 45 minutos tHEFQSFTVOUPUSJUVSBEP
tHEFRVFJKPNVTTBSFMBSBMBEP
Ingredientes da Massa tPWPTDP[JEPTFQJDBEPT
tPWPTHSBOEFT tDFCPMBDPSUBEBFNGBUJBT
tNMEFMFJUF t»SFHBOPBHPTUP
tDPMIFS EFTPCSFNFTB

de tempero pronto Preparo
tNMEFØMFP 1BSBBNBTTB CBUBUPEPTPTJOHSFEJFOUFTOP
tYÓDBSBT EFDIÈ
EFGBSJOIBEFUSJHP MJRVJEJmDBEPSFDPMPRVFBFNVNBGPSNBVOUBEB
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ %FTQFKFPTJOHSFEJFOUFTEBDPCFSUVSBFMFWFB
UPSUBBPGPSOPQPSDFSDBEFNJOVUPT
95
Torta Salgada I
1PS.BSJB$BSOFMØ[ &TDPMB
Angaturama)
3FOEJNFOUPBQPSÎÜFT
Ingredientes
tLHEFCBUBUB
tPWPT
tDPMIFSFT EFTPQB
EFGBSJOIBEFUSJHP
tHEFDSFNFEFMFJUF
tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
tHEFQSFTVOUPQJDBEP
Torta Saborosa tHEFRVFJKPQJDBEP

t$FCPMBQJDBEBBHPTUP
de Atum com t4BMTJOIBFQJNFOUBEPSFJOPBHPTUP

t(FNBT QBSBQJODFMBS
Cenoura e Ervilha Preparo

1PS&MBJOF1JHJOJ $P[JOIFBTCBUBUBTDPNÈHVBFTBM
1BTTFBTQFMPFTQSFNFEPS DPMPRVFBT
Rendimento: 10 porções FNVNBWBTJMIBFBEJDJPOFPTPWPT
BGBSJOIBEFUSJHP PDSFNFEFMFJUF P
RVFJKPSBMBEPFPGFSNFOUP NJTUVSBOEP Torta Salgada II
NVJUPCFN1SPOUBBNBTTB DPMPRVF 1PS3PTF"SUFF$SJBÎÜFT
Ingredientes da Massa NFUBEFFNVNSFDJQJFOUFVOUBEP DVCSB
tHEFGBSJOIBEFUSJHP DPNPQSFTVOUPNJTUVSBEPBPRVFJKP Ë 3FOEJNFOUPBQPSÎÜFT
tHEFNBOUFJHBTFNTBM DFCPMB ËTBMTJOIBFËQJNFOUB%FTQFKF Grau de dificuldade: fácil
tPWP BPVUSBNFUBEFEBNBTTBQPSDJNB Tempo de preparo: 45 minutos
tDPMIFS EFTPQB
EFBNJEPEFNJMIP pincele gemas e leve a torta ao forno
tDPMIFS EFDIÈ
SBTBEFTBM NÏEJPBUÏEPVSBS Ingredientes da Massa
tQJUBEBEFGFSNFOUPFNQØ tYÓDBSB EFDIÈ
EFGBSJOIBEFUSJHP
tDPMIFSFT EFTPQB
EFRVFJKP tYÓDBSB EFDIÈ
EFBNJEPEFNJMIP
parmesão ralado tPWPT
Ingredientes do Recheio tYÓDBSB EFDIÈ
EFØMFPPVB[FJUF
tMBUBEFBUVNBPOBUVSBM tYÓDBSBT EFDIÈ
EFMFJUF
tDFOPVSBTDSVBTSBMBEBT tDPMIFS EFTPQB
EFGFSNFOUPFNQØ
tYÓDBSB EFDIÈ
EFB[FJUPOBTQSFUBTPV t4BMBHPTUP
verdes picadas t.BOUFJHB QBSBVOUBS
tDPMIFS EFTPQB
EFNPMIPJOHMÐT
tMBUBEFFSWJMIBTFNDPOTFSWBFTDPSSJEB Ingredientes do Recheio
tDPMIFSFT EFTPQB
EFDSFNFEFMFJUF tMBUBTEFBUVN
sem soro tDFCPMBTQJDBEBT
t4BMBHPTUP t"[FJUPOBTWFSEFTBHPTUP
tDPMIFSFT EFTPQB
EFRVFJKP t4BMTJOIBQJDBEBBHPTUP
parmesão ralado t0SÏHBOPBHPTUP
tQJUBEBEFQJNFOUBEPSFJOP
Preparo t4BMBHPTUP
.JTUVSFUPEPTPTJOHSFEJFOUFTEB
NBTTBBUÏPCUFSVNBNJTUVSBIPNPHÐOFB Preparo
"CSBBFNVNmMNFQMÈTUJDPFDVCSBP /PQSFQBSPEPSFDIFJP NJTUVSFUPEPTPT
GVOEPFBTMBUFSBJTEBGPSNBFTDPMIJEB JOHSFEJFOUFTFSFTFWF1BSBGB[FSBNBTTB
.JTUVSFCFNUPEPTPTJOHSFEJFOUFTEP CBUBUPEPTPTJOHSFEJFOUFTOPMJRVJEJmDBEPS
SFDIFJPFDVCSBBUPSUB%FDPSFBUPSUB VOUFFFOGBSJOIFVNBGPSNBNÏEJB
GB[FOEPEFUBMIFTDPNPSFTUBOUFEB $PMPRVFNFUBEFEBNBTTB BDSFTDFOUFP
NBTTB QPEFOEPTFSUJSBTPVUSBOÎBTF SFDIFJPFDVCSBDPNBPVUSBNFUBEF-FWF
EFDPSFUPEBBTVQFSG ÓDJFFBTMBUFSBJT para assar em forno preaquecido por 30
1JODFMFHFNBFMFWFQBSBBTTBS BUÏEPVSBS NJOVUPT4JSWBBTFHVJS
96
'PUPT4IVUUFSTUPDL
Torta Saborosa de Salmão

Rendimento: 10 porções tDPMIFS EFTPQB
EFNBOUFJHB
Grau de dificuldade: médio tFDPQP BNFSJDBOP
EFMFJUF
5FNQPEFQSFQBSPIPSBT tFDPMIFS EFTPQB
EFGBSJOIBEFUSJHP
t4BMFUFNQFSPTBHPTUP
Ingredientes da Massa tHFNBT
tHEFGBSJOIBEFUSJHP tDMBSBTFNOFWF
tHEFNBOUFJHB t2VFJKPQBSNFTÍPSBMBEPBHPTUP
tQJUBEBEFTBM t'BSJOIBEFSPTDB QBSBQPMWJMIBS
tQJUBEBEFGFSNFOUPFNQØ
Preparo
Ingredientes do Recheio 1BSBGB[FSBNBTTB NJTUVSFUPEPTPTJOHSFEJFOUFT
tDPMIFSFT EFTPQB
EFØMFP BNBTTBOEPEFMJDBEBNFOUF%FJYFBNBTTBEFTDBOTBS
tDPMIFS EFTPCSFNFTB
EFB[FJUF QPSNJOVUPT GPSSFPTGVOEPTFPTMBEPTEFVNB
tEFOUFEFBMIPTPDBEP GPSNBDPNGVOEPSFNPWÓWFMFBTTFQPSNJOVUPT
tDFCPMBQJDBEB 1BSBPSFDIFJP GBÎBVNSFGPHBEPDPNUPEPTPT
tHEFTBMNÍPGSFTDPFUFNQFSBEP JOHSFEJFOUFTFSFTFSWF1BSBBDPCFSUVSB MFWFUPEPT
tNMEFMFJUFEFDPDP PTJOHSFEJFOUFTBPGPHP FYDFUPBTDMBSBTFNOFWF
tYÓDBSB EFDIÈ
EFDIFJSPWFSEFQJDBEP NFYFOEPTFNQSFBUÏFOHSPTTBS%FQPJTEFGSJP
t'BSJOIBEFUSJHP TFOFDFTTÈSJP
NJTUVSFBTDMBSBTFNOFWF1PMWJMIFRVFJKPFGBSJOIB
tTBDIÐEFUFNQFSPIPOEBTIJ EFSPTDBFMFWFBPGPSOPQPSNJOVUPT%FDPSF
t4BMFUFNQFSP'POEPSBHPTUP DPNQFEBÎPTEFTBMNÍPFTJSWBFNTFHVJEB
97
Presidente: Paulo Roberto Houch
Vice-Presidente Editorial: Andrea Calmon – redacao@editoraonline.com.br
ONDE ENCONTRAR GUIA

Ana Paula G. Martins
hubbub@uol.com.br
Cozinha Encantada
(Carla Eloísa)
Flaviane Almeida
flavianealmeida@itelefonica.com.br
Jurandyr Affonso
http://jurandyraffonso.blogspot.
TORTAS E RECEITAS
carlaeloisa@ig.com.br com.br/
REDAÇÃO
Jornalista Responsável: Andrea Calmon – MTB 47714
Editoras: Aline Ribeiro, Priscilla Sipans
Dalva Zanforlim Mãe Terra Produtos Naturais
(Trem da Alegria) Tel.: (011) 5686-3406 COLABORARAM NESTA EDIÇÃO:
Redatora: Mara Luongo Dias
Tel.: (011) 2917-2568 www.maeterra.com.br Revisores:Flávia Costa e Leonardo Nogueira
tremdaalegria@ig.com.br Arte: SGC Comunicação
Banco de imagens: Shutterstock
www.tremdaalegria.com.br Marcos Antônio (Gege Franco)
PROGRAMAÇÃO VISUAL: Coordenador de Arte: Renato Marcel – diagramacao@editoraonline.com.br
gegefranco@ig.com.br
Daniela Ramos ESTÚDIO FOTOGRÁFICO: Fotógrafo: Fernanda Venâncio
PRODUÇÃO FOTOGRÁFICA: Coordenadora: Elaine Simoni – elainesimoni@editoraonline.com.br
danielaramosdoces@hotmail.com Margarida Nunes Bento
Tel.: (011) 2949-5006 PUBLICIDADE
Gerente Comercial: Elaine Houch
Débora Cordeiro www.margaridanunesbento.com.br Supervisores: Bernard Correa
master@pratofeito.com.br margaridanunesbento Agências: agencia@editoraonline.com.br
Executivos de Contas: Antonio Demésio, Camila Maciel e
www.pratofeito.com.br @yahoo.com.br Luciana Lemes – publicidadedecoracao@ediroraonline.com.br
Operações Comerciais: Joelma Lima
Designer Gráfico Publicidade: Wesley Sozin
Elaine Pigini Maria Carnéloz
REPRESENTANTES
elaine.2604@terra.com.br (Escola Angaturama) Brasília - (61) 3034-3704
Tel.: (011) 2940-3758 Rio de Janeiro – (21) 3598-1172
Rio Grande do Sul - (51) 3374-5672
Escola de Culinária http://escolaangaturama.com.br
MARKETING
Passo-a-Passo Supervisor de Marketing: Vinícius Fernandes
Tels.: (011) 3661-7764 Ronaldo Rossi Culinária e Assistente de Marketing: José Antônio da Silva
(011) 3661-7209 Consultoria Gastronômica CANAIS ALTERNATIVOS: Luiz Carlos Sarra

www.culinariapassoapasso.com.br/ Tel.: (11) 98212-2673
DEP. VENDAS: (11) 3687-0099 vendaatacado@editoraonline.com.br
ivete.cpp@uol.com.br www.ronaldorossi.com.br
LOGÍSTICA E ARMAZENAGEM: Luiz Carlos Sarra – luizcarlos@editoraonline.com.br
ronaldo.rossi@gmail.com
ADMINISTRAÇÃO: Diretora Administrativa: Jacy Regina Dalle Lucca – financeiro@editoraonline.com.br
CRÉDITO E COBRANÇA: cobranca@editoraonline.com.br
Impresso por Log&Print Gráfica e Logística S.A.

Distribuição no Brasil por Dinap
GUIA TORTAS E RECEITAS é uma publicação do IBC - Instituto Brasileiro de Cultura Ltda. –
Caixa Postal 61085 – CEP 05001-970 – São Paulo – SP – Tel.: (0**11) 3393-7777
A reprodução total ou parcial desta obra é proibida sem a prévia autorização do editor.
Números Atrasados com o IBC ou por intermédio do seu jornaleiro ao preço da última edição acrescido das despesas de envio.
Para adquirir com o IBC – www.revistaonline.com.br, Tel.: (0**11) 3512-9477
ou Caixa Postal 61085 - CEP 05001-970 - São Paulo - SP.
Compras pela internet: www.revistaonline.com.br
A On Line Editora tem a revista que você procura. Confira algumas das nossas publicações e boa leitura.
ARTESANATO LEVE: FAÇA FÁCIL • Guia de Artesanato Brasileiro • Guia Decorando Álbuns Scrapbooking • Guia de
Artesanato Bebê • Guia de Artesanato Natal • ARTESANATO LINHA: Guia Arte em Barbante • Guia Arte em Fuxico • Guia
Arte em Patchwork • Guia de Artesanato Crochê • Enxoval em Vagonite • Figurino Crochê • Figurino Ponto Crivo • Figurino
Tricô Inverno • Monogramas em Ponto Cruz • Tricô & Cia • Tricô & Cia Especial • Tricô Crochê Bebê • ASTROLOGIA:
Guia Astros & Você – Desvende seus Sonhos • BIBLIOTECA JURIDICA: Código Civil • Código Comercial - e Estatuto da
Micro e Pequena Empresa • Código de Defesa do Consumidor, Constituição Federal • Código de Trânsito • Código Penal
• Código Tributário Nacional • Consolidação das Leis do Trabalho e Estatuto do Idoso • Legislação do 3° Setor • Previ-
dência • DECORAÇÃO: Guia Casa & Ambiente Bebê e Gestante • GUIA CASA & DECORAÇÃO • Guia de Paisagismo •
Guia do Feng Shui • Armários de Cozinha • Casa & Ambiente Banheiros & Lavabos • CASA & AMBIENTE BEBÊ • Casa &
Ambiente Cozinhas & Salas de Almoço • Casa & Ambiente Quartos & Closets • Casa & Ambiente Salas & Livings • CASA
& DECORAÇÃO • Coleção Casa e Decoração • DECORAÇÃO & ESTILO CASA • DECORAÇÃO & ESTILO FESTAS • Pe-
quenos Ambientes Extra • Projeto para Cozinhas • Projetos para Banheiros • Guia de Salas de TV • Guia Casa & Ambiente
CIP-BRASIL. CATALOGAÇÃO NA PUBLICAÇÃO Bebê Luxo • EDUCAÇÃO: Almanaque do Estudante • Almanaque do Estudante Especial • Almanaque do Estudante Extra
• O Guia Projetos Escolares Manual para o Professor • PROJETOS ESCOLARES CRECHE • PROJETOS ESCOLARES
SINDICATO NACIONAL DOS EDITORES DE LIVROS, RJ EDUCAÇÃO FUNDAMENTAL • PROJETOS ESCOLARES EDUCAÇÃO INFANTIL • Projetos Escolares Especial • FEMI-
________________________________________ NINA: TUA • UMA • FIGURINO BELEZA: FIGURINO NOIVAS • Guia de Noivas Figurino • Guia de Debutantes FUTEBOL:
G971 Show de Bola Especial • Show de Bola Extra • Show de Bola Magazine SuperPôster • INFORMÁTICA: Coleção Guia
/ [Andrea Calmon]. - 1. ed. - São Paulo : On Line, 2015. Fácil Informática em CD Room • Coleção Guia Fácil Informática Extra em CD Room • MODA: MODA MOLDES • Moda
il. Moldes Especial • Guia Moda Moldes • NEGÓCIO: Anuário de Franquias • Guia Meu Próprio Negócio • MEU PRÓPRIO
NEGÓCIO • Meu Próprio Negócio Especial • Meu Próprio Negócio Extra • PLANTAS: Guia de Hortas • Guia de Plantas
em Casa • Guia de Plantas em Casa Especial • Guia de Plantas em Casa Extra • PUERICULTURA: Almanaque do Bebê •
ISBN 978-85-432-0420-8 Guia da Gestante Extra • SAÚDE E BEM ESTAR: Guia de Yoga • O Guia de Pilates • REVISTA OFICIAL DE PILATES • O
Livro de Pilates • Guia de Cuidados com a Saúde • SEMANAIS: SUPER NOVELAS • TEEN: Yes! TEEN • Magazine Pôster
1. Culinária - Receitas. 2. Gastronomia - Manuais, guias, etc. I. Calmon, Andrea. yes!Teen • yes!Teen Books • Revista yes! Teen Míni Especial • TURISMO: Guia de Lazer & Turismo Brasília, Buenos Aires,
Estações de Esqui Chile & Argentina, Lisboa, Londres, Madri/Barcelona, Nova York, Orlando, Paris, Roma, Salvador, São
Paulo, Serras Gaúchas • Guia de Pousadas de Praia • Guia de Resorts Brasileiros • VEÍCULOS: Fusca & Cia• Opala & Cia
15-27995 CDD: 641
CDU: 641 Aviso importante: A On Line Editora não se responsabiliza pelo conteúdo e pela procedência dos anúncios
________________________________________ publicados nesta revista, de modo que não restará
10/11/2015 11/11/2015 configurado nenhum tipo de responsabilidade civil em decorrência de eventual não cumprimento de pactos
firmados entre anunciantes e leitores.
98
GUIA
TORTAS E RECEITAS
2VFUBMQSFQBSBSRVJDIFTFUPSUBTTBMHBEBTFEPDFTJSSFTJTUÓWFJTFN
QPVDPUFNQP 4FWPDÐHPTUPVEBJEFJB DPOmSBBTEF[FOBTEFSFDFJUBT
EFTUFMJWSP"TPQÎÜFTTÍPCFNWBSJBEBTFGÈDFJTEFGB[FS3FOEBTF
BPTQSB[FSFTEBCPBNFTBFTVSQSFFOEBPTBNJHPTFGBNJMJBSFT

Guia Tortas e Receitas 2015

Enviado por

Dados do documento

Descrição original:

Título original

Direitos autorais

Formatos disponíveis

Compartilhar este documento

Compartilhar ou incorporar documento

Opções de compartilhamento

Você considera este documento útil?

Este conteúdo é inapropriado?

Direitos autorais:

Formatos disponíveis

Guia Tortas e Receitas 2015

Enviado por

Direitos autorais:

Formatos disponíveis

GUIA

Torta Cremosa de Doce de Leite,

Rendimento: 10 porções t"ÎÞDBSFDBOFMBFNQØBHPTUP

Torta de Chocolate com Ingredientes para o Recheio e Cobertura

Rendimento: 8 porções 3FOEJNFOUPQPSÎÜFT

Ingredientes Ingredientes da Massa

Figoo com tHEFDIPDPMBUFBPMFJUFQJDBEP

Aveiaa e Mel tYÓDBSB EFDIÈ

Torta de Leite tDPMIFS EFTPQB

1 hora na geladeira e forre uma forma t'BSJOIBEFUSJHP QBSBQPMWJMIBS

Torta de Sorvete tYÓDBSB EFDIÈ

fundo de uma forma redonda com aro

Torta Fácil de tDPMIFS EFTPQB

Rendimento: 14 porções Preparo

Ingredientes da Cobertura Rendimento: 8 porções

Torta Mousse de tYÓDBSBT EFDIÈ

Torta Mousse t3BTQBTEFDIPDPMBUFFDFSFKBT

Preparo Demais Ingredientes

Torta Napolitana FEFDPSFDPNPTGJPEFPWPT BTOP[FT

Torta Mousse tYÓDBSB EFDIÈ

Rendimento: 10 porções Rendimento: 8 porções

Ingredientes Ingredientes da Massa

3FOEJNFOUPQPSÎÜFT Rendimento: 8 porções

Ingredientes Ingredientes da Massa

Rendimento: 14 porções Preparo

Torta Trufada Tempo de preparo: 3 horas

Por Gege Franco Ingredientes da Massa

(para untar e polvilhar) tYÓDBSB EFDIÈ

3FOEJNFOUPQPSÎÜFT Demais Ingredientes

Tempo de preparo: 45 minutos t3PEFMBTEFMJNÍPBHPTUP

tHEFNBSHBSJOBHFMBEB tDPMIFS EFDIÈ

Quiche de Alho-Poró II tDPMIFSFT EFTPQB

tSFDFJUBEF.BTTBQBSB2VJDIF* tDPMIFS EFDIÈ

Quiche de Brócolis PCUFSVNGBSFMPHSPTTP1PMWJMIFGBSJOIB

Grau de dificuldade: fácil

Quiche de Ervilha tYÓDBSB EFDIÈ

com Anchova t"[FJUFBHPTUP

Quiche de Frango tDFCPMBSBMBEB

Rendimento: 4 porções Rendimento: 7 porções Rendimento: 6 porções

Ingredientes da Massa Ingredientes da Massa Ingredientes da Massa

Quiche de Javali tDFCPMBQJDBEB

Ingredientes da Massa Preparo

Grau de dificuldade: fácil

Rendimento: 4 porções Rendimento: 8 porções

Rendimento: 14 porções Ingredientes da Massa

Preparo de Milho IPNPHÐOFB&NTFHVJEB BCSBBF

Torta Brasileira tYÓDBSB EFDIÈ

Torta Cremosa Preparo

Torta de Abobrinha tHEFLBOJLBNBEFTmBEP

3FOEJNFOUPQPSÎÜFT Rendimento: 15 porções

Ingredientes da Massa Ingredientes da Massa

Torta de Atum II Ingredientes do Recheio

Torta de Atum Light tDPMIFS EFTPQB

Ingredientes da Massa Preparo

Por Dalva Zanforlin (Trem da Alegria)

Torta de Brócolis tHEFMJOHVJÎBDBMBCSFTB

Ingredientes da Massa Preparo

Torta de Camarão tEFOUFTEFBMIPBNBTTBEPT

tHEFSFRVFJKÍPDSFNPTPmSNF NBTTBFTJSWBDPNPFOUSBEB t'BSJOIBEFUSJHP QBSBQPMWJMIBS

Preparo Ingredientes do Recheio

Ingredientes do Recheio e Mandioca Ingredientes do Recheio

Torta de Cebola I tGBUJBTEFQSFTVOUP

Rendimento: 8 porções 3FOEJNFOUPQPSÎÜFT

Figoo com tHEFDIPDPMBUFBPMFJUFQJDBEP

Aveiaa e Mel tYÓDBSB EFDIÈ

Torta de Leite tDPMIFS EFTPQB

Torta de Sorvete tYÓDBSB EFDIÈ

Torta Fácil de tDPMIFS EFTPQB

Torta Mousse de tYÓDBSBT EFDIÈ

Torta Mousse tYÓDBSB EFDIÈ

3FOEJNFOUPQPSÎÜFT Rendimento: 8 porções

(para untar e polvilhar) tYÓDBSB EFDIÈ

3FOEJNFOUPQPSÎÜFT Demais Ingredientes

tHEFNBSHBSJOBHFMBEB tDPMIFS EFDIÈ

Quiche de Alho-Poró II tDPMIFSFT EFTPQB

tSFDFJUBEF.BTTBQBSB2VJDIF* tDPMIFS EFDIÈ

Quiche de Brócolis PCUFSVNGBSFMPHSPTTP1PMWJMIFGBSJOIB

Quiche de Ervilha tYÓDBSB EFDIÈ

Quiche de Frango tDFCPMBSBMBEB

Quiche de Javali tDFCPMBQJDBEB

Preparo de Milho IPNPHÐOFB&NTFHVJEB BCSBBF

Torta Brasileira tYÓDBSB EFDIÈ

Torta de Abobrinha tHEFLBOJLBNBEFTmBEP

3FOEJNFOUPQPSÎÜFT Rendimento: 15 porções

Torta de Atum Light tDPMIFS EFTPQB

Torta de Brócolis tHEFMJOHVJÎBDBMBCSFTB

Torta de Camarão tEFOUFTEFBMIPBNBTTBEPT

tHEFSFRVFJKÍPDSFNPTPmSNF NBTTBFTJSWBDPNPFOUSBEB t'BSJOIBEFUSJHP QBSBQPMWJMIBS

Torta de Cebola I tGBUJBTEFQSFTVOUP

Torta de Creme de tDPMIFSFT EFTPQB

FTDVNBEFJSBFSFTFSWF%PVSFPBMIPFB t'BSJOIBEFUSJHP QBSBFOGBSJOIBS

t4BMBHPTUP tYÓDBSB EFDIÈ

tUBCMFUFTEFDBMEPEFHBMJOIB Pão de Forma Ingredientes do Recheio

tDFCPMBDPSUBEBFNSPEFMBT Grau de dificuldade: fácil t.BSHBSJOBMJHIU QBSBVOUBS

tHEFQBMNJUPQJDBEP Tempo de preparo: 50 minutos

Torta de Palmito II tCBUBUBTNÏEJBTDP[JEBTFQJDBEBT

Preparo Torta de Peru JOHSFEJFOUFTEBNBTTB$PMPRVFNFUBEF

Tempo de preparo: 1 hora e 30 minutos GPSOPFSFTFSWF1BSBPSFDIFJP SFGPHVF

Torta de Talharim tLHEFMPNCPEFQPSDP

3FOEJNFOUPQPSÎÜFT Rendimento: 15 porções

Torta Lanche tPWPT

Torta Saborosa tHEFRVFJKPQJDBEP

de Atum com t4BMTJOIBFQJNFOUBEPSFJOPBHPTUP