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À Catanada na Cozinha Magazine
Experiências e devaneios culinários na forma de 1001 links diários
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Beef Roulades with Walnut Parsley Pesto

Beef Roulades with Walnut Parsley Pesto | À Catanada na Cozinha Magazine | Scoop.it
Flank steak pounded and stuffed with pesto, wrapped in bacon, rolled into a roulade or pinwheel and roasted.
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Caramelized beetroot tarte tatin

Caramelized beetroot tarte tatin | À Catanada na Cozinha Magazine | Scoop.it
I just can’t shake off that Christmas spirit. As soon as December 1st arrived, the kids opened their chocolate Advent calendar and I started unpacking the Christmas ornaments stored in the at...
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Tasty Trials: Gingerbread trifle, procrastination and giving thanks

Tasty Trials: Gingerbread trifle, procrastination and giving thanks | À Catanada na Cozinha Magazine | Scoop.it
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À Catanada na Cozinha: "Bruschetta" de fiambre, tomate e queijo

À Catanada na Cozinha: "Bruschetta" de fiambre, tomate e queijo | À Catanada na Cozinha Magazine | Scoop.it
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Roasted Butternut Squash, Radicchio, and Onion

Roasted Butternut Squash, Radicchio, and Onion | À Catanada na Cozinha Magazine | Scoop.it
Butternut squash, radicchio and onion roasted in the oven and tossed with olive oil, toasted pine nuts and grated cheese.
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Dukkah Crusted Baked Brie and the Flavors of 2013 | Gourmande in the Kitchen

Dukkah Crusted Baked Brie and the Flavors of 2013 | Gourmande in the Kitchen | À Catanada na Cozinha Magazine | Scoop.it
A whole round of brie is crusted in Dukkah baked to molten perfection, and then topped with a colorful handful of chopped nuts and dried fruit.
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