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<channel>
	<title>Adriana Barros</title>
	<atom:link href="http://drikabarros.wordpress.com/feed/" rel="self" type="application/rss+xml" />
	<link>http://drikabarros.wordpress.com</link>
	<description>Chef com A maiúsculo</description>
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		<title>Adriana Barros</title>
		<link>http://drikabarros.wordpress.com</link>
	</image>
			<item>
		<title>Chocolate quente</title>
		<link>http://drikabarros.wordpress.com/2009/06/10/chocolate-quente/</link>
		<comments>http://drikabarros.wordpress.com/2009/06/10/chocolate-quente/#comments</comments>
		<pubDate>Wed, 10 Jun 2009 22:38:19 +0000</pubDate>
		<dc:creator>Adriana Barros</dc:creator>
				<category><![CDATA[Receitas]]></category>
		<category><![CDATA[alcoolica]]></category>
		<category><![CDATA[bebida]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[conhaque]]></category>
		<category><![CDATA[frio]]></category>
		<category><![CDATA[leite]]></category>
		<category><![CDATA[quente]]></category>

		<guid isPermaLink="false">http://drikabarros.wordpress.com/?p=114</guid>
		<description><![CDATA[
Ingredientes:

1 litro de leite .
2 pedaços de Canela em pau(opcional) .
2 colheres de sopa de açúcar.
1 colher de maizena.
4 colheres de sopa chocolate em pó (pode ser aumentado de acordo com o gosto pessoal).
 1 caixinha de creme de leite .   
3 colheres de sopa conhaque.

Modo de Preparo

Numa panela alta, ferva o leite com os paus de canela.
Quando [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=drikabarros.wordpress.com&blog=7874235&post=114&subd=drikabarros&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://drikabarros.wordpress.com/2009/06/10/chocolate-quente/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">drikabarros</media:title>
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			<media:title type="html">DSCF3346</media:title>
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	</item>
		<item>
		<title>Molho de Gengibre</title>
		<link>http://drikabarros.wordpress.com/2009/05/29/molho-de-gengibre/</link>
		<comments>http://drikabarros.wordpress.com/2009/05/29/molho-de-gengibre/#comments</comments>
		<pubDate>Fri, 29 May 2009 17:39:27 +0000</pubDate>
		<dc:creator>Adriana Barros</dc:creator>
				<category><![CDATA[Receitas]]></category>
		<category><![CDATA[cozidas]]></category>
		<category><![CDATA[gengibre]]></category>
		<category><![CDATA[maçã]]></category>
		<category><![CDATA[molho]]></category>
		<category><![CDATA[pêra]]></category>
		<category><![CDATA[quentes]]></category>
		<category><![CDATA[tortas]]></category>

		<guid isPermaLink="false">http://drikabarros.wordpress.com/?p=111</guid>
		<description><![CDATA[O molho de gengibre apesar de ser muito usado em pratos orientais e indianos, também fica saborosíssimo em bolos, sobremesas e molhos. O seu sabor refrescante penetra irresistivelmente no pão-de-ló morno e em frutas cozidas. É perfeito em tortas quentes de maçã, pêra e amêndoas.
       <img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=drikabarros.wordpress.com&blog=7874235&post=111&subd=drikabarros&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://drikabarros.wordpress.com/2009/05/29/molho-de-gengibre/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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		<item>
		<title>Pão de Ló e Molho de Gengibre Fresco</title>
		<link>http://drikabarros.wordpress.com/2009/05/29/pao-de-lo-e-molho-de-gengibre-fresco/</link>
		<comments>http://drikabarros.wordpress.com/2009/05/29/pao-de-lo-e-molho-de-gengibre-fresco/#comments</comments>
		<pubDate>Fri, 29 May 2009 17:24:02 +0000</pubDate>
		<dc:creator>Adriana Barros</dc:creator>
				<category><![CDATA[Receitas]]></category>
		<category><![CDATA[gengibre]]></category>
		<category><![CDATA[molho]]></category>
		<category><![CDATA[pão]]></category>
		<category><![CDATA[pão de ló]]></category>

		<guid isPermaLink="false">http://drikabarros.wordpress.com/?p=104</guid>
		<description><![CDATA[Ingredientes:

4  gemas.
4  claras batidas em neve.
 2  xícaras de farinha de trigo.
½ de açúcar.
1 colher de sobremesa de fermento em pó químico.
1 xícara de água fervente

 
Modo de Preparo:
 

Bater na batedeira as gemas com a água fervente até ficar uma espuma.
Junte o açúcar e bata por mais 3 minutos.
Junte a farinha aos poucos, bater mais 20 &#8211; [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=drikabarros.wordpress.com&blog=7874235&post=104&subd=drikabarros&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://drikabarros.wordpress.com/2009/05/29/pao-de-lo-e-molho-de-gengibre-fresco/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">drikabarros</media:title>
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			<media:title type="html">DSCF2987</media:title>
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	</item>
		<item>
		<title>Bolo de Abacaxi</title>
		<link>http://drikabarros.wordpress.com/2009/05/28/bolo-de-abacaxi/</link>
		<comments>http://drikabarros.wordpress.com/2009/05/28/bolo-de-abacaxi/#comments</comments>
		<pubDate>Thu, 28 May 2009 17:25:15 +0000</pubDate>
		<dc:creator>Adriana Barros</dc:creator>
				<category><![CDATA[Receitas]]></category>
		<category><![CDATA[bolo]]></category>
		<category><![CDATA[cobertura]]></category>
		<category><![CDATA[limão.abacaxi.leite moça]]></category>
		<category><![CDATA[massa]]></category>

		<guid isPermaLink="false">http://drikabarros.wordpress.com/?p=99</guid>
		<description><![CDATA[Ingredientes:
Massa
   
 8 ovos 
1 xícara (chá) de açúcar 
1 xícara e meia (chá) de farinha de trigo 
meia colher (sopa) de fermento em pó
 
 Cobertura
2 latas de Leite condensado

3 colheres (sopa) de suco de limão
Recheio
1 abacaxi. 
meia xícara (chá) de açúcar.
1 lata de Leite condensado .
2 vezes a mesma medida (da lata) de leite. 
4 colheres (sopa) de maisena. 
1 lata de Creme de [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=drikabarros.wordpress.com&blog=7874235&post=99&subd=drikabarros&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://drikabarros.wordpress.com/2009/05/28/bolo-de-abacaxi/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
	
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			<media:title type="html">drikabarros</media:title>
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	</item>
		<item>
		<title>Escoffianas brasileiras</title>
		<link>http://drikabarros.wordpress.com/2009/05/27/escoffianas-brasileiras/</link>
		<comments>http://drikabarros.wordpress.com/2009/05/27/escoffianas-brasileiras/#comments</comments>
		<pubDate>Wed, 27 May 2009 23:06:59 +0000</pubDate>
		<dc:creator>Adriana Barros</dc:creator>
				<category><![CDATA[Dica de leitura]]></category>
		<category><![CDATA[livros]]></category>
		<category><![CDATA[alex atala]]></category>
		<category><![CDATA[escoffianas]]></category>
		<category><![CDATA[brasileiras]]></category>

		<guid isPermaLink="false">http://drikabarros.wordpress.com/?p=95</guid>
		<description><![CDATA[Leitores esse livro é demais.Contem mais de 500 páginas é uma verdadeira obra de arte culinária. O chef Alex Atala conta também como tornou-se uma das mais renomadas personalidades da gastronomia mundial.

Editora: Larousse do Brasil
Autor: ALEX ATALA
Ano: 2008
Edição: 1
 

       <img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=drikabarros.wordpress.com&blog=7874235&post=95&subd=drikabarros&ref=&feed=1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">drikabarros</media:title>
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			<media:title type="html">atala</media:title>
		</media:content>
	</item>
		<item>
		<title>Quiche Lorraine</title>
		<link>http://drikabarros.wordpress.com/2009/05/27/quiche-lorraine/</link>
		<comments>http://drikabarros.wordpress.com/2009/05/27/quiche-lorraine/#comments</comments>
		<pubDate>Wed, 27 May 2009 22:45:06 +0000</pubDate>
		<dc:creator>Adriana Barros</dc:creator>
				<category><![CDATA[Receitas]]></category>
		<category><![CDATA[lorraine]]></category>
		<category><![CDATA[massa]]></category>
		<category><![CDATA[queijo]]></category>
		<category><![CDATA[quiche]]></category>

		<guid isPermaLink="false">http://drikabarros.wordpress.com/?p=91</guid>
		<description><![CDATA[Ingredientes
200g de farinha de trigo.
07 ovos
05g de sal.
100g de manteiga.
100g de bacon.
100g de cebola
200g de queijo prato.
100ml de creme de leite.
400ml de leite.
03g de orégano.
01g de noz moscada.
 
Modo de preparo:
 
Massa: misturar 200g de farinha de trigo, 02 ovos 100g de manteiga e 05 de sal misturem até formar uma massa, forrar as forminhas e levar [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=drikabarros.wordpress.com&blog=7874235&post=91&subd=drikabarros&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://drikabarros.wordpress.com/2009/05/27/quiche-lorraine/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">drikabarros</media:title>
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	</item>
		<item>
		<title>Livros</title>
		<link>http://drikabarros.wordpress.com/2009/05/27/livros/</link>
		<comments>http://drikabarros.wordpress.com/2009/05/27/livros/#comments</comments>
		<pubDate>Wed, 27 May 2009 16:48:43 +0000</pubDate>
		<dc:creator>Adriana Barros</dc:creator>
				<category><![CDATA[Dica de leitura]]></category>
		<category><![CDATA[livros]]></category>
		<category><![CDATA[sobremesas]]></category>
		<category><![CDATA[Técnicas]]></category>

		<guid isPermaLink="false">http://drikabarros.wordpress.com/?p=79</guid>
		<description><![CDATA[Olá Leitores!
Aqui vai uma dica de um maravilhoso livro.
Le Cordon Bleau
Sobremesas e suas Técnicas
LAURENT DUCHENE E BRIDGET JONES
Editora: Marco Zero
       <img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=drikabarros.wordpress.com&blog=7874235&post=79&subd=drikabarros&ref=&feed=1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">drikabarros</media:title>
		</media:content>

		<media:content url="http://drikabarros.files.wordpress.com/2009/05/8527903342.jpg" medium="image">
			<media:title type="html">8527903342</media:title>
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	</item>
		<item>
		<title>Branqueamento</title>
		<link>http://drikabarros.wordpress.com/2009/05/27/branqueamento-2/</link>
		<comments>http://drikabarros.wordpress.com/2009/05/27/branqueamento-2/#comments</comments>
		<pubDate>Wed, 27 May 2009 16:40:02 +0000</pubDate>
		<dc:creator>Adriana Barros</dc:creator>
				<category><![CDATA[Técnicas]]></category>
		<category><![CDATA[agua fervente]]></category>
		<category><![CDATA[branqueamento]]></category>
		<category><![CDATA[frutas]]></category>
		<category><![CDATA[legumes]]></category>

		<guid isPermaLink="false">http://drikabarros.wordpress.com/?p=76</guid>
		<description><![CDATA[Soltar e tirar a pele de algumas frutas ou legumes mergulhando-as em água fervente e depois em água gelada para interromper o cozimento. O processo também fixa a cor e reduz o amargor.
       <img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=drikabarros.wordpress.com&blog=7874235&post=76&subd=drikabarros&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://drikabarros.wordpress.com/2009/05/27/branqueamento-2/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">drikabarros</media:title>
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		<item>
		<title>Escalfar</title>
		<link>http://drikabarros.wordpress.com/2009/05/27/branquear-ou-branqueamento/</link>
		<comments>http://drikabarros.wordpress.com/2009/05/27/branquear-ou-branqueamento/#comments</comments>
		<pubDate>Wed, 27 May 2009 16:11:27 +0000</pubDate>
		<dc:creator>Adriana Barros</dc:creator>
				<category><![CDATA[Técnicas]]></category>
		<category><![CDATA[agua fervente]]></category>
		<category><![CDATA[água]]></category>
		<category><![CDATA[bebida alcoólica]]></category>
		<category><![CDATA[branqueamento]]></category>
		<category><![CDATA[cozinhar]]></category>
		<category><![CDATA[escalfar]]></category>
		<category><![CDATA[legumes]]></category>

		<guid isPermaLink="false">http://drikabarros.wordpress.com/?p=67</guid>
		<description><![CDATA[Cozinhar o alimenta em líquido (água, bebida alcoólica,calda de açúcar)antes de levantar fervura.
       <img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=drikabarros.wordpress.com&blog=7874235&post=67&subd=drikabarros&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://drikabarros.wordpress.com/2009/05/27/branquear-ou-branqueamento/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">drikabarros</media:title>
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	</item>
		<item>
		<title>Torta de Limão</title>
		<link>http://drikabarros.wordpress.com/2009/05/26/torta-de-limao/</link>
		<comments>http://drikabarros.wordpress.com/2009/05/26/torta-de-limao/#comments</comments>
		<pubDate>Tue, 26 May 2009 23:59:37 +0000</pubDate>
		<dc:creator>Adriana Barros</dc:creator>
				<category><![CDATA[Receitas]]></category>
		<category><![CDATA[limão]]></category>
		<category><![CDATA[merengue]]></category>
		<category><![CDATA[torta]]></category>

		<guid isPermaLink="false">http://drikabarros.wordpress.com/?p=58</guid>
		<description><![CDATA[

Massa (Ingredientes)

100 g de manteiga.
200 g de farinha de trigo.
1 colher de (Chá) de sal.
40 g de açúcar.
1 ovo.
¼ de colher de essência de baunilha

Modo de Preparo da massa:

 Misture a manteiga e a farinha com as pontas dos dedo até formar uma farofa.
Acrescente o sal, o açúcar, o ovo e a baunilha.
Amasse até alisar e [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=drikabarros.wordpress.com&blog=7874235&post=58&subd=drikabarros&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://drikabarros.wordpress.com/2009/05/26/torta-de-limao/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">drikabarros</media:title>
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