Friday, 05 de February de 2016

Couscous marroquino com camarões

9 Comments

Sorry, this entry is only available in Brazilian Portuguese.

  1. Martha Rosemberg
    05 de February de 2016 - 09:49

    Sua receita me lembrou de outra: quinua com cogumelos. Que delícia! Obrigada.

    • 10 de February de 2016 - 08:14

      Martha, hmmmmm, quinua com cogumelos me parece uma excelente ideia vegetariana! Beijos!

  2. Mariane
    05 de February de 2016 - 09:59

    Excelente texto Ju, família é aquela que a gente ama e que podemos contar sempre, independente de sangue ou não! Espero que as coisas melhorem :)
    Adorei a receita! :D Beijos <3

    • 10 de February de 2016 - 08:14

      Mariane, estão melhorando! Obrigada, querida <3

  3. Bruna
    05 de February de 2016 - 12:26

    Ju, onde vc comprou esses camarões lindos? Foi aqui em Brasília?

    • 10 de February de 2016 - 08:15

      Bruna, foi sim! Compro sempre na Peixaria Ueda, na Feira do Guará, aos sábados de manhãzinha assim que saio da CEASA :) Eles estão frescos, sem ser congelados, e tem várias opções: inteiro, sem cabeça, sem casca, de vários tamanhos, etc. :)

  4. Andressa
    11 de June de 2017 - 12:30

    Nossa parece uma delicia..queria um vídeo pois não sei cozinhar mto bem kkk…

  5. Sergio Chagas
    23 de March de 2018 - 10:53

    Sou suspeito pra opnar adoro tds os tipo de cuscuz.

  6. 04 de December de 2018 - 08:40

    ADOREI A RECEITA, VOU FAZER SE PODER AINDA HOJE , QUANTO AO CAMARÃO EU TENHO ELE VIVO , MAIS JA QUE MORO NA BEIRA DA PRAIA DE OLINDA ,ESTOU COM DIFICULDADE DE ENCONTRA A MASSA , ASSIM QUE EU FAZER EU MANDO MEU COMENTÁRIO

Juliana Morgado

I’m a journalist with more passions than time can allow me to have. I have found in the kitchen my paradise, my resting place after a long and exhausting day. It’s my addiction, really. Not only cupcakes but anything that I find interesting, challenging or fun to do. Despite the blog’s name, it’s not all about cupcakes. I love cooking risotto, of all kinds, and I simply love any recipe with cheese.

Cupcakeando’s History

I’m not sure when or why I started to cook. My memories are of my mother putting me in the kitchen and teaching Brazilian white rice and her awesome pomodoro sauce for spaghetti, with fresh tomatoes just the way only she can do. All I know in the kitchen I’ve learned by one way: practice. My recipes are created from my head and implemented with the tests I run, or even meticulously measured from trusted sources.
I have a true passion for cupcakes, because I believe they represent everything that’s good in the kitchen: butter, sugar, cuteness, dedication and creativity. Everything in the right amount for one person.
I enjoy experimenting with these little ones, and finding out new ways do decorate them. When I have nothing better to do, I start researching and studying recipes, theories and decorations for cupcakes. Yeah, study, that’s right.
The blog is also a place for my second passion: photography. I’m that person who keeps looking for angles and shots while walking on the park. I also study the art of photography through websites and books.

The Name

Cupcakeando means, roughly, cupcakeing in Portuguese. The noun “cupcake” is in a verb tense that most well-schooled Brazilians hate because it means an action that will never stop. That’s precisely my intention. I don’t have any wish to stop my cupcake factory anytime soon, or even stop cooking in general. If I don’t have anymore orders, it will be for friends. If my friends get sick of it, it will be for my family. When my family says “ENOUGH”, it will be for myself (and maybe for my Siberian husky and my Pembroke corgi). Because that’s what I love to do and what makes me truly happy.

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