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38
CHILLI 3–4 doses
1 cebola grande, picada
2-3 dentes de alho, piscados
1 pimento verde, picado
500 g de carne desfeita
400 g de feijões vermelhos, escorridos
200 g de tomate em cubos
1 pimento chilli (opcional), sem sementes e picado
7-8 g de puré de tomate
2,5g de pimenta caiena
100 ml de caldo de carne
1. Adicione todos os ingredientes na panela de preparação lenta Crock-Pot®.
2. Tape e cozinhe na definição Low (Baixa) durante 8-9 horas ou High (Alta) durante 4 horas.
CARNE ASSADA 3–5 doses
800 g - 1 kg de ombro de porco
1½ cebolas, laminadas
Farinha
1 talo de aipo, laminado
Sal marinho e pimenta
120 g de cogumelos, laminados
1½ cenoura, laminada
120 ml de caldo de carne ou vinho
1½ batatas, descascadas e cortadas aos quartos
1. Cubra a carne com farinha, tempere com sal e pimenta. Sele numa frigideira no fogão (opcional).
2. Coloque os vegetais na panela de preparação lenta Crock-Pot®, exceto os cogumelos. Adicione a carne e espalhe os
cogumelos por cima. Regue com o líquido.
3. Tape e cozinhe na definição Low (Baixa) durante 10 horas ou High (Alta) durante 6 horas ou até estar tenro.
ESTUFADO DE CARNE 3–4 doses
500 - 600 g de carne do ombro, aos cubos
Farinha
Sal marinho e pimenta
350 ml de caldo de carne
7,5 ml de molho Worcestershire
1½ dentes de alho, picados
1 folha de louro
3 batatas pequenas, descascadas e cortadas aos cubos
1-1½ cebolas, picadas
1½ talos de aipo, laminados
1. Polvilhe a carne com a farinha, o sal e a pimenta. Coloque a carne na panela de preparação lenta Crock-Pot®.
2. Adicione os restantes ingredientes e mexa bem.
3. Tape e cozinhe na definição Low (Baixa) durante 8-10 horas ou High (Alta) durante 6 horas ou até a carne estar tenra.
Mexa bem antes de servir.
FILETES DE PEIXE FÁCEIS E SAUDÁVEIS 2-3 doses
500 g DE PEIXE BRANCO (bacalhau, robalo, etc.), sem pele
Ervas frescas (salsa, manjericão, estragão, etc.)
1-1½ limões, finamente laminados
Salsa ou tapenade de azeitonas para guarnecer
38


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