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		<title>Tacos de língua marinada</title>
		<link>https://www.sous-vide.cooking/pt-pt/tacos-de-lingua-marinada/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 10 Oct 2017 10:30:01 +0000</pubDate>
				<category><![CDATA[Carnes]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[Verduras]]></category>
		<category><![CDATA[Lingua de vitela]]></category>
		<category><![CDATA[lingua marinada]]></category>
		<category><![CDATA[smartvide]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[Tacos]]></category>
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					<description><![CDATA[Ingredientes para a língua: &#160; 1 língua de vitela 5 g de orégões 5 g de pimentão 3 g de cominho 50 ml de vinagre 100 [&#8230;]]]></description>
		
		
		
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		<title>Batatas &#8220;enrugadas&#8221; com molho</title>
		<link>https://www.sous-vide.cooking/pt-pt/batatas-enrugadas-com-molho/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 03 Oct 2017 10:30:52 +0000</pubDate>
				<category><![CDATA[Receitas]]></category>
		<category><![CDATA[Verduras]]></category>
		<category><![CDATA[batatas]]></category>
		<category><![CDATA[patatas]]></category>
		<category><![CDATA[receita]]></category>
		<category><![CDATA[smartvide]]></category>
		<category><![CDATA[sous vide]]></category>
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					<description><![CDATA[Ingredientes papas arrugas: 600 g de batatas de guarnição 80 ml de água 30 g de sal Ingredientes mojo rojo: 3 dentes de alho 3 colher de [&#8230;]]]></description>
		
		
		
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		<title>Bolo de queijo</title>
		<link>https://www.sous-vide.cooking/pt-pt/bolo-de-queijo/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 26 Sep 2017 09:42:13 +0000</pubDate>
				<category><![CDATA[Frutas e outros]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[bolo de queijo]]></category>
		<category><![CDATA[receita]]></category>
		<category><![CDATA[smartvide]]></category>
		<category><![CDATA[sous vide]]></category>
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					<description><![CDATA[O bolo de queijo é uma receita antiga popular em todo o mundo. Livros da Grécia e da Roma antigas já contam com descrições desta deliciosa [&#8230;]]]></description>
		
		
		
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		<title>Flamenquins a baixa temperatura &#8211; Andalusian style</title>
		<link>https://www.sous-vide.cooking/pt-pt/flamenquins-a-baixa-temperatura-andalusian-style/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 19 Sep 2017 10:30:05 +0000</pubDate>
				<category><![CDATA[Carnes]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[baixa temperatura]]></category>
		<category><![CDATA[flamenquins]]></category>
		<category><![CDATA[receita]]></category>
		<category><![CDATA[smartvide]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=13220</guid>

					<description><![CDATA[Ingredientes: 500 gramas de carne de porco (agulha) 2 ovos 100 gramas de fiambre 30 gramas de vinho tinto Um raminho de endro 80 gramas de [&#8230;]]]></description>
		
		
		
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		<title>Temperatura e tempo para cozinhar a cabeça de vitela</title>
		<link>https://www.sous-vide.cooking/pt-pt/temperatura-e-tempo-para-cozinhar-a-cabeca-de-vitela/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 05 Sep 2017 10:27:56 +0000</pubDate>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[cabeça de vitela]]></category>
		<category><![CDATA[smartvide]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=13212</guid>

					<description><![CDATA[Fotografia: carnesgonzalezshop.com Na nossa secção &#8216;Pergunte ao nosso chef&#8216;, recebemos a seguinte pergunta: “Olá, gostaria de saber qual é a melhor temperatura e tempo para confecionar um [&#8230;]]]></description>
		
		
		
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		<title>Camarões marinados com maionese de lima</title>
		<link>https://www.sous-vide.cooking/pt-pt/camaroes-marinados-com-maionese-de-lima/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 29 Aug 2017 10:35:57 +0000</pubDate>
				<category><![CDATA[Mariscos]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[camarões marinados]]></category>
		<category><![CDATA[maionese de lima]]></category>
		<category><![CDATA[smartvide]]></category>
		<category><![CDATA[sous vide]]></category>
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					<description><![CDATA[Ingredientes: Camarões marinados 16 camarões frescos 30 g molho de peixe 2 malaguetas verdes frescas Sésamo 2 limas em sumo 5 g gengibre 5g alho 1 [&#8230;]]]></description>
		
		
		
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		<title>Ovo a baixa temperatura com ratatouille</title>
		<link>https://www.sous-vide.cooking/pt-pt/ovo-a-baixa-temperatura-com-ratatouille/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 18 Jul 2017 09:37:46 +0000</pubDate>
				<category><![CDATA[Receitas]]></category>
		<category><![CDATA[Verduras]]></category>
		<category><![CDATA[baixa temperatura]]></category>
		<category><![CDATA[Ovo]]></category>
		<category><![CDATA[ratatouille]]></category>
		<category><![CDATA[smartvide]]></category>
		<category><![CDATA[sous vide]]></category>
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					<description><![CDATA[Ingredientes: Curgete Beringela Pimento verde Pimento vermelho Tomate triturado Ovos Sal Pimenta Banana macho Pimentão picante Elaboração: Primeiro, queremos realçar que, nesta receita, o nosso chef [&#8230;]]]></description>
		
		
		
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		<title>Gelado espumoso de coco</title>
		<link>https://www.sous-vide.cooking/pt-pt/gelado-espumoso-de-coco/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 11 Jul 2017 10:38:36 +0000</pubDate>
				<category><![CDATA[Frutas e outros]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[coco]]></category>
		<category><![CDATA[espumoso]]></category>
		<category><![CDATA[gelado]]></category>
		<category><![CDATA[smartvide]]></category>
		<category><![CDATA[sous vide]]></category>
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					<description><![CDATA[Ingredientes: 300 g de leite de ovelha 125 g de coco em pó solúvel 10 g de resource 3 g de sucro Confeção: Para a confeção [&#8230;]]]></description>
		
		
		
			</item>
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		<title>Costeletas de vaca glaceadas</title>
		<link>https://www.sous-vide.cooking/pt-pt/costeletas-de-vaca-glaceadas/</link>
		
		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 04 Jul 2017 10:33:11 +0000</pubDate>
				<category><![CDATA[Carnes]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[cocción al vacío]]></category>
		<category><![CDATA[Costeletas]]></category>
		<category><![CDATA[smartvide]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[vaca]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=12713</guid>

					<description><![CDATA[Ingredientes: Costeletas de vaca de 3 quilos aproximadamente 50 g de açúcar mascavado 50 g de mel de ácer 50 g de molho de churrasco 30 [&#8230;]]]></description>
		
		
		
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		<title>Baozi ripieni di maiale all’ananas e jalapeño</title>
		<link>https://www.sous-vide.cooking/pt-pt/baozi-ripieni-di-maiale-allananas-e-jalapeno/</link>
		
		<dc:creator><![CDATA[Amaia Altuna]]></dc:creator>
		<pubDate>Tue, 20 Jun 2017 11:45:14 +0000</pubDate>
				<category><![CDATA[Carnes]]></category>
		<category><![CDATA[Receitas]]></category>
		<category><![CDATA[ananas e jalapeño]]></category>
		<category><![CDATA[baos]]></category>
		<category><![CDATA[baos rellenos]]></category>
		<category><![CDATA[Baozi ripieni di maiale]]></category>
		<category><![CDATA[jalapeños]]></category>
		<category><![CDATA[sammic]]></category>
		<category><![CDATA[smartvide]]></category>
		<category><![CDATA[sous vide]]></category>
		<guid isPermaLink="false">https://www.sous-vide.cooking/?p=12579</guid>

					<description><![CDATA[Baozi (panini cotti al vapore) 90 g di burro 360 g di latte intero 15 g di lievito secco 720 g di farina di grano duro [&#8230;]]]></description>
		
		
		
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