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      <pubDate>Fri, 24 Jun 2011 15:41:00 +0200</pubDate>
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      <category><![CDATA[Bacalhau]]></category>
      <category><![CDATA[Notícias]]></category>
      <category><![CDATA[Século XIX]]></category>
      <category><![CDATA[Sopas]]></category>
      <category><![CDATA[Entradas]]></category>
      <category><![CDATA[Pratos de Carne]]></category>
      <category><![CDATA[Caça]]></category>
      <category><![CDATA[Coelho]]></category>
      <category><![CDATA[Cabrito]]></category>
      <category><![CDATA[Bifes]]></category>
      <category><![CDATA[Porco]]></category>
      <category><![CDATA[Pratos de Peixe]]></category>
      <category><![CDATA[Sobremesas ]]></category>
      <category><![CDATA[Petiscos]]></category>
      <category><![CDATA[Saladas]]></category>
      <category><![CDATA[Inverno]]></category>
      <category><![CDATA[Outono]]></category>
      <category><![CDATA[Primavera]]></category>
      <category><![CDATA[Verão]]></category>
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         <title><![CDATA[Papiotte de Bacalhau]]></title>
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4 pessoas
400g Bacalhau fresco da Noruega
200g Bacalhau da Noruega (desfiado)
20g Alface frisada
20g Pimentos vermelho
20g Pimento amarelo
20g Cebola
20g Tomate seco
10dl Azeite
2dl Vinagre branco
2dl Vinagre de tomate
q.b. Cebolinho
q.b. Rosmaninho
q.b. Flor de sal
q.b. Pimenta preta moída
2 Folha de papel vegetal
Coloque o bacalhau fresco sobre papel vegetal e feche como um embrulho. Leve ao forno a 180º C durante 20 minutos. Asse os pimentos, retire a pele e corte em fatias finas,...]]></description>
         <pubDate>Fri, 24 Jun 2011 15:41:00 +0200</pubDate>
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         <title><![CDATA[Papiotte de Bacalhau]]></title>
         <link>http://asdeliciasdabela.webnode.pt/news/receita-de-bacalhau/</link>
         <description><![CDATA[Nova receita de bacalhau inserida. Vá à secção Bacalhau.]]></description>
         <pubDate>Fri, 24 Jun 2011 15:26:00 +0200</pubDate>
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