A Primavera chega hoje pela tarde e vamos recebê-la numa espécie de 5 o’clock tea honrando assim D. Catarina de Bragança, princesa portuguesa que popularizou o chá na corte Britânica. Lancharemos um bolo cujos ingredientes são muito conhecidos da gastronomia portuguesa (os coentros, os figos, a farinha de trigo, o azeite)… apesar da forma do dito ser a de um bolo inglês.
A receita não é nada típica da cozinha portuguesa mas, os ingredientes não podiam ser mais tugas!
Vejam lá a sugestão dos nossos companheiros dos tachos, Cozinhar Sem Lactose.
Lanchemos à Primavera!
_______________________________________
Bolo salgado de curgete, figo e coentros
Ingredientes:
115 g de farinha de trigo integral
50 g de farinha de trigo branca
2 ovos
60 ml de azeite
60 ml de nata de soja
325 g de curgete
8 figos secos
2 colheres de sopa de coentros picados
1 colher de chá de fermento
Sal
Pimenta
Bater os ovos com o azeite; juntar a nata de soja e continuar a bater. Adicionar os figos picados em pedaços pequenos, a curgete ralada e os coentros. Misturar bem.
Acrescentar as farinhas e o fermento. Envolver com uma colher de pau. Temperar com sal e pimenta.
Colocar numa forma de bolo inglês e levar ao forno a 200º durante 40 minutos.
(Receita e imagem: Cozinhar Sem Lactose)
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