tag:blogger.com,1999:blog-17253692165009629762024-03-18T04:03:14.030+01:00Cuina de la MareBloc de receptes de la Conxita de Cal Boter de Juneda.Unknownnoreply@blogger.comBlogger1923125tag:blogger.com,1999:blog-1725369216500962976.post-66413544782885458422024-03-09T09:24:00.000+01:002024-03-09T09:24:08.701+01:00Tortell de crema amb xocolata blanca i negra<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEizICYgt2pgVLFwsXNpzFo0fKg3pb4iebHgV3LDiFiBAEukHM1W8z7j1QL5r-cHm4ULlW8o_XM8MNP-zR_DO3AVue9BAh9RINBT2g9_CejMLz_AfdGAFW_XOoIAlayxaw8wSwMqc9SyVOFUlMT4Zh24g1Cze7Ygow6efTjfwIVTwLdixph6hCeJozLkbQ=s4288" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3216" data-original-width="4288" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEizICYgt2pgVLFwsXNpzFo0fKg3pb4iebHgV3LDiFiBAEukHM1W8z7j1QL5r-cHm4ULlW8o_XM8MNP-zR_DO3AVue9BAh9RINBT2g9_CejMLz_AfdGAFW_XOoIAlayxaw8wSwMqc9SyVOFUlMT4Zh24g1Cze7Ygow6efTjfwIVTwLdixph6hCeJozLkbQ=w400-h300" width="400" /></a></div><br /> <p></p><h2 style="text-align: left;">ingredients</h2><h4 style="text-align: left;">per la pasta mare:<br /></h4><div style="text-align: left;"><ul style="text-align: left;"><li>35gr. de llet sencera a temperatura ambient</li><li>5gr. de llevat fresc </li><li>60gr. de farina de força</li><li>1/2 cdta. de sucre</li></ul>
<h4>
per la pasta final:</h4>
<ul><li>225gr. de farina de força</li><li>1 ou sencer i 1 rovell més</li><li>40cc. de llet sencera</li><li>10gr. de llevat fresc </li><li>75gr. de sucre glaç</li><li>la pell ratllada de 1/2 taronja i de 1/2 llimona </li><li>1 pessic de sal</li><li>35gr. de mantega a temperatura ambient</li></ul><h4>per la crema:</h4>
<ul><li>750gr. de llet </li><li>7 rovells d'ou</li><li>220gr. de sucre</li><li>70gr. de maizena</li></ul><h4>
per banyar el tortell:</h4>
<ul><li>80gr. de xocolata negra de cobertura </li><li>80gr de xocolata blanca de cobertura </li></ul></div><div style="text-align: left;"><h4>
també necessiteu:</h4>
<ul><li>un ou batut per pintar</li></ul></div><div style="text-align: left;"> <h3 style="text-align: left;">preparació</h3><div style="text-align: left;">Per <u><b>fer la pasta mare</b></u>, barregeu els ingredients i feu una bola...<br />
Poseu
aigua tèbia en un bol amb la bola de pasta dins, tapeu amb paper film i
quan floti, aproximadament seran 10 minuts, estarà a punt per fer la
pasta del tortell.<br />
Per <u><b>fer la pasta final</b></u>, en un bol gran, desfeu el llevat en la llet tèbia, (<b>no</b>
calenta), afegiu la farina tamisada, els ous, el sucre, les pells
ratllades, la sal, l'aigua de flor de taronger, la mantega i per ultim
la pasta mare. Amasseu enèrgicament, si podeu en amassadora o robot, no
us serà tant pesat.<br />
Unteu el marbre o taula de treball, empolsat amb farina, aboqueu-hi la
pasta; i continueu amassant. Quan aconseguiu una massa ben
elàstica, feu una bola...</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgszXqngwRmsNevloKss93Lv83GoFMfp3V3EUsq4z51LlD_77hvZXfzuKCH64ZJGN30u_-kNroE4QT_8gEQ0ZcLkm-9B2S-R9J-TXsuLdP6pfnrPPNdmnNkSdP1c35coipLW_bQ0lvJ8fw/s1600/P1040001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgszXqngwRmsNevloKss93Lv83GoFMfp3V3EUsq4z51LlD_77hvZXfzuKCH64ZJGN30u_-kNroE4QT_8gEQ0ZcLkm-9B2S-R9J-TXsuLdP6pfnrPPNdmnNkSdP1c35coipLW_bQ0lvJ8fw/s1600/P1040001.JPG" width="320" /></a> <br /></div><div style="text-align: left;">poseu-la dins d'un bol untat amb oli i tapat amb paper film. Deixeu reposar perquè llevi, tota la nit a la nevera.<br />
L'endemà, deixeu temperar la massa, una hora, fora de la nevera, en un lloc càlid.<br />
Poseu la massa damunt de la taula de treball, untada d'oli d'oliva i talleu-la en 8 porcions, més o menys de la mateixa mida.<br />
Apaneu les porcions i poseu-les en una safata, folrada amb paper de
forn, deixeu els pans una mica separats, perquè al llevar de nou,
tinguin espai per créixer.</div><div style="text-align: left;">Reserveu la safata en un lloc sense corrent, (un bon lloc, és el forn
sense escalfar), deixeu fermentar de una hora i mitja a dues.<br />
Passat el temps, retireu la safata del forn i escalfeu aquest a 180ºC.<br />
Pinteu els pans amb l'ou batut... <br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhAHEA6tMnpg705nAn_gA1SDMdbPZ11DqbItmNKTD7tRuZ2j26wIJVuGBwg8DnjvxmMyur65rZU43FyurpZQiOGZ1KT1ETaJE92fcDsc-n8uE3ZL-GJeVfDhu8YI54iK7KmjoOBAxOgRoa7BaKF4RsjSJrxsp9u-u7v5w8oNaQglwNbOrJq5hzUIw7EXA=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhAHEA6tMnpg705nAn_gA1SDMdbPZ11DqbItmNKTD7tRuZ2j26wIJVuGBwg8DnjvxmMyur65rZU43FyurpZQiOGZ1KT1ETaJE92fcDsc-n8uE3ZL-GJeVfDhu8YI54iK7KmjoOBAxOgRoa7BaKF4RsjSJrxsp9u-u7v5w8oNaQglwNbOrJq5hzUIw7EXA=s320" width="320" /></a></div>enforneu i coeu durant uns 15 minuts.<br />
Retireu del forn i deixeu refredar damunt d'una reixeta.<br />
Per <u><b>fer la crema</b></u>: Escalfeu la llet amb el sucre.<br />
En un bol, bateu els rovells i la maizena sense que quedi cap
grumoll. Quan la llet estigui a punt de bullir, en traieu un cullerot i
el barregeu als rovells.<br />
Tireu aquesta barreja a la resta de la llet i amb una batedora
manual, remeneu-ho enèrgicament, perquè espessa rapit i molt, no deixeu
que bulli, abans retireu-ho del foc i continueu batent una mica més, fora de l'escalfor, perquè quedi una crema molt fina. Deixeu refredar.</div><div style="text-align: left;">Obriu el tortell per la meitat i claveu un escuradents a la meitat de dalt i un
a la de baix, per encaixar bé les meitats, desprès de farcir-lo...</div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjIlhU7VWnXsWmOfLjuo-qX7nE3HishButbfY4CE__NYmNIMgZ-asHF6cGx0UZ4u_huPUkm4n_BcdJtn0zFQw3f-p-SfbKg05uka-Ge8BXl-GOwEawbbF_A-QRW0HGolUcCZ1vsAdkOdPlZnD8hqt1Op9fEP9JhdyJCtTw4JWiwiuMnMzozGl4T75uMFQ=s4288" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3216" data-original-width="4288" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjIlhU7VWnXsWmOfLjuo-qX7nE3HishButbfY4CE__NYmNIMgZ-asHF6cGx0UZ4u_huPUkm4n_BcdJtn0zFQw3f-p-SfbKg05uka-Ge8BXl-GOwEawbbF_A-QRW0HGolUcCZ1vsAdkOdPlZnD8hqt1Op9fEP9JhdyJCtTw4JWiwiuMnMzozGl4T75uMFQ=s320" width="320" /></a></div>Farciu el tortell amb la crema, (va molt bé, posar la crema, dins d'una mànega pastissera).</div><div style="text-align: left;">Tapeu, encaixant les dues parts i desprès, desfeu les dues xocolates, al bany-maria, per separat.</div><div style="text-align: left;">I banyeu la meitat del tortell amb cada una d'elles...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhTCekWxQC2VxXwFpN1zFtZ3quAk2HO0NdHXzt0oSy3uN4x2D9lHYok_euMJQAa7wVAO2T9crO2lfB92GzuMNLVEG9JhK8lKYMWpDw5gHygwlN-EQFsQsYXT_rrGdOtmBphaQBsj2oJnrOjpZo8Zgv2RLuVcG06w3YaUWPdva6qmkWxdi1ICBMdGEW5kg=s4288" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3216" data-original-width="4288" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhTCekWxQC2VxXwFpN1zFtZ3quAk2HO0NdHXzt0oSy3uN4x2D9lHYok_euMJQAa7wVAO2T9crO2lfB92GzuMNLVEG9JhK8lKYMWpDw5gHygwlN-EQFsQsYXT_rrGdOtmBphaQBsj2oJnrOjpZo8Zgv2RLuVcG06w3YaUWPdva6qmkWxdi1ICBMdGEW5kg=w400-h300" width="400" /></a></div><br /> </div><div style="text-align: left;">bones festes!<br /></div></div>bloggerhttp://www.blogger.com/profile/16963182282286691789noreply@blogger.com0tag:blogger.com,1999:blog-1725369216500962976.post-80968202857464345452024-03-07T08:36:00.000+01:002024-03-07T08:36:18.398+01:00Timbal fred de patata i amanida<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEhlpZrBXy9_7NlumelaikIzXU29J6MtLy8eOmszPhrqwahXwZU4Mm2XaGCIQYahklnvBF1Vta16SFhzJG-S3rYAjmcZWudtTv6TpELUUTdhwOwRjJ0FAKzLubwkublh4UR7H9KvYRJnu0WFAFoDPu1StpOwGzBEtHVNl9gGZdN5OONdeazMtWsk4T8UeW/s1159/IMG_0476.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEhlpZrBXy9_7NlumelaikIzXU29J6MtLy8eOmszPhrqwahXwZU4Mm2XaGCIQYahklnvBF1Vta16SFhzJG-S3rYAjmcZWudtTv6TpELUUTdhwOwRjJ0FAKzLubwkublh4UR7H9KvYRJnu0WFAFoDPu1StpOwGzBEtHVNl9gGZdN5OONdeazMtWsk4T8UeW/w400-h300/IMG_0476.jpg" width="400" /></a></div><br /><h2 style="text-align: left;">ingredients</h2><div>per a 4 persones</div><div><ul style="text-align: left;"><li>600gr de patates aproximadament</li><li>dues cullerades d'oli d'oliva verge extra</li><li>200gr de tonyina en oli d'oliva</li><li>4 ous durs</li><li>una ceba dolça de "Figueres"</li><li>1 pebrot vermell escalivat</li><li>olives farcides</li><li>cogombres en vinagre</li><li>tomatetes cirerol</li><li>sal</li><li>pebre negre molt</li><li>maionesa feta a casa</li><li>festucs torrats i picats lleugerament</li></ul><h3 style="text-align: left;"><br /></h3><h3 style="text-align: left;">preparació</h3></div><div>Torreu <b>els festucs</b> en una paella, sense oli. Piqueu-los lleugerament i reserveu.</div><div>Renteu i peleu <b>les patates</b>.´</div><div>Llesqueu-les i poseu en una olleta, cobertes d'aigua i una mica de sal.</div><div>Coeu-les fins que estiguin toves.</div><div>Escorreu i aixafeu-les amb el passa-purés o bé, amb una forquilla. </div><div>Afegiu-hi les dues cullerades d'oli i una mica d'aigua de coure-les, fins que el puré tingui la textura que vulguem, ni espès ni massa clar. Salpebreu i reserveu.</div><div>Per fer <b>els ous durs</b>, bulliu-los amb aigua, durant 8 minuts. Quan estiguin freds, peleu i talleu-los a trossets. Reserveu.</div><div>Talleu <b>el pebrot escalivat</b> a trossets.</div><div><b>La ceba</b> pelada i trossejada.</div><div>Renteu <b>les tomatetes</b>, talleu-les a trossets, saleu i poseu-les en un colador, perqué deixin anar l'aigua.</div><div>Escorreu <b>les olives</b> i <b>els cogombres</b> i també, talleu a trossets.</div><div>En un bol, barregeu els ous durs, el pebrot, la ceba, les olives i els cogombres, amb la tonyina esmicolada i amb la maionesa, (a gust vostre).</div><div>Per <b>preparar els plats</b>: dins d'un cércol, poseu un parell de cullerades de puré de patata, damunt, també un parell de cullerades de farcit; repetiu una altra vegada, puré i farcit, i per últim, un sostre de puré.</div><div>Ho cobrim amb una capa de maionesa i al damunt hi posarem, les tomates que tenim reservades i unes quantes olives i cogombres, també, tot tallat a trossets.</div><div>Abans de portar a la taula i posarem els festucs, per donar-li un toc cruixent i torradet...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6JnJoeEkokg9bWsZrPzcPWGiNfS2eK5mvYl_KCESQ-nGmkzGg1u4e_jafaUNGZnYsi-6BAXG0MuTpZD5Z_dVLqKoM6NXo4T4OwjjuOHH_OWDBmZnbM685kmwb5YMJ1wFfyJER8Fp-RPFzPR2qnNrROm4Vc03ijjloy04lWN9NptdjB5A5mImvGPLxz321/s869/IMG_0478.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6JnJoeEkokg9bWsZrPzcPWGiNfS2eK5mvYl_KCESQ-nGmkzGg1u4e_jafaUNGZnYsi-6BAXG0MuTpZD5Z_dVLqKoM6NXo4T4OwjjuOHH_OWDBmZnbM685kmwb5YMJ1wFfyJER8Fp-RPFzPR2qnNrROm4Vc03ijjloy04lWN9NptdjB5A5mImvGPLxz321/w400-h300/IMG_0478.jpg" width="400" /></a></div><br /><div>espero que us agradi!!</div>bloggerhttp://www.blogger.com/profile/16963182282286691789noreply@blogger.com0tag:blogger.com,1999:blog-1725369216500962976.post-11470947270364019422024-03-06T18:24:00.002+01:002024-03-06T18:24:58.013+01:00Picantons a la cervesa amb carxofa i patata<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2fZm-Ycv_hVdqgT4EoC-XDj_p8y7_kDydDlh-vu8tkNXeMVYKFSu_JJdG1c-hzddH0VjQ8Jc0GzL6nWIRQIJKclQnxxPdo9t73cbLnKPCDangFfnEWPNfKLCU9nh_iQkjdt3oCviRe_6B/s2048/P2180008.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2fZm-Ycv_hVdqgT4EoC-XDj_p8y7_kDydDlh-vu8tkNXeMVYKFSu_JJdG1c-hzddH0VjQ8Jc0GzL6nWIRQIJKclQnxxPdo9t73cbLnKPCDangFfnEWPNfKLCU9nh_iQkjdt3oCviRe_6B/w400-h300/P2180008.JPG" width="400" /></a></div><br /> <p></p><h2 style="text-align: left;">ingredients</h2><div style="text-align: left;">per a 3 persones</div><div style="text-align: left;"><ul style="text-align: left;"><li>3 picantons tallats a quarts<br /></li><li>5 o 6 patates </li><li>4 o 5 carxofes</li><li>2 pastanagues</li><li>2 cebes</li><li>6 grans d'all sense pelar<br /></li><li>1 cervesa (33cl)</li><li>brou de pollastre</li><li>sal</li><li>pebre negre acabat de moldre</li><li>5 cullerades d'oli d'oliva verge extra <br /></li></ul><h4 style="text-align: left;">la picada:</h4><div style="text-align: left;"><ul style="text-align: left;"><li>un grapat d'ametlles i avellanes torrades</li><li>1 torrada de pa</li><li>1 tomata madura</li><li>julivert picat <br /></li><li>els 6 alls anteriors cuits i pelats</li><li>2 cullerades de maicena <br /></li></ul></div></div><div style="text-align: left;"><h3 style="text-align: left;"> </h3><h3 style="text-align: left;">preparació</h3><div style="text-align: left;">Salpebreu els trossos de picantó, i daureu-los en la cassola, amb l'oli calent. junt amb els alls, sense pelar...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJR_W3oTW4Tlwgzz15LzvvyghnFwKlSl8PRFdLF8derOR2LaLVsR_CraV9jO0FXQJ-dd8RAMuut0xL9MbluCjOJGO0t1KNCdEsLWr17lyZleNVTssVAKP4wE5q2Y4Sozb-9HutcuVpB1e9/s2048/P2170002.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJR_W3oTW4Tlwgzz15LzvvyghnFwKlSl8PRFdLF8derOR2LaLVsR_CraV9jO0FXQJ-dd8RAMuut0xL9MbluCjOJGO0t1KNCdEsLWr17lyZleNVTssVAKP4wE5q2Y4Sozb-9HutcuVpB1e9/s320/P2170002.JPG" width="320" /></a></div>Retireu la carn i els alls, apart.</div><div style="text-align: left;">Peleu els alls i reserveu-los per fer la picada. <br /></div><div style="text-align: left;">I en el mateix oli, sofregiu les cebes, pelades i tallades a rodanxes...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqQmxSSBUqJzX2iGVyocAibCfafSdazKd4x7RKMAb_py0xTW0NDXSHPy2jbjTS9w47T5QVSaKxtggtV-JsHHwj6YeUAqJYVK33eGNN48qZgLzWLzJEBpSmZopBKamEK0uudsGkzxe5PYnh/s2048/P2170001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqQmxSSBUqJzX2iGVyocAibCfafSdazKd4x7RKMAb_py0xTW0NDXSHPy2jbjTS9w47T5QVSaKxtggtV-JsHHwj6YeUAqJYVK33eGNN48qZgLzWLzJEBpSmZopBKamEK0uudsGkzxe5PYnh/s320/P2170001.JPG" width="320" /></a></div>afegiu les pastanagues, també pelades i tallades a rodanxes...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNJ6yycLMD3W9YvywL0s9E8et5fZlvRqv_8czLvQW3Kws8ha0C2xFPjBgnlqHcWvq6Smz9-pzGFU9bHevC1P1nsXL9Q2vyPTu63mFu1W69MHvTKa4-CUhjo2H6ihhKc3mkjJ4VJH7v7wj3/s2048/P2170005.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNJ6yycLMD3W9YvywL0s9E8et5fZlvRqv_8czLvQW3Kws8ha0C2xFPjBgnlqHcWvq6Smz9-pzGFU9bHevC1P1nsXL9Q2vyPTu63mFu1W69MHvTKa4-CUhjo2H6ihhKc3mkjJ4VJH7v7wj3/s320/P2170005.JPG" width="320" /></a></div>quan la ceba comenci a estar transparent, incorporeu els trossos de picantó...<br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdeu3cTR0P5uVFgqwKCYBYHOHcrznkNxTHWUiSILrBYjwj7XpFjOi0PVjjgapckNIw2FVXsy9yv0CF9pPTIGFLl8pZy4jBcxf8Mm9HffmsY5h_uD_OZ85zoq0J2WG9ANjM07zgEj9leT5R/s2048/P2170006.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdeu3cTR0P5uVFgqwKCYBYHOHcrznkNxTHWUiSILrBYjwj7XpFjOi0PVjjgapckNIw2FVXsy9yv0CF9pPTIGFLl8pZy4jBcxf8Mm9HffmsY5h_uD_OZ85zoq0J2WG9ANjM07zgEj9leT5R/s320/P2170006.JPG" width="320" /></a> <br /></div><div style="text-align: left;">feu la picada, triturant tots els ingredients, menys la tomata...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVrw6aykwitcxEuEHO-T45vbzG9PaLw3I0JRTB37-KDWIE1AZYn2FMlqrWvn5EnB4FdFuhIf2kKOVnRxGbD3evlf8CZNkxRq9prYnF5s3DgnpTszoTb0ZGv0fnLOElIfqyROxqth5miZyB/s2048/P2170004.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVrw6aykwitcxEuEHO-T45vbzG9PaLw3I0JRTB37-KDWIE1AZYn2FMlqrWvn5EnB4FdFuhIf2kKOVnRxGbD3evlf8CZNkxRq9prYnF5s3DgnpTszoTb0ZGv0fnLOElIfqyROxqth5miZyB/s320/P2170004.JPG" width="320" /></a></div>desprès afegiu la tomata pelada i sense llavors i torneu a triturar.</div><div style="text-align: left;">Desfeu la picada amb una mica de brou, i incorporeu-la a la cassola, junt amb la cervesa.</div><div style="text-align: left;">Coeu 2 minuts, i tot seguit afegiu les patates pelades i trencades a trossos i les carxofes pelades i tallades a quarts.</div><div style="text-align: left;">Afegiu més brou, fins casi cobrir les patates, tapeu la cassola i coeu a foc baix, (millor dins del forn), fins que les patates estiguin cuites.</div><div style="text-align: left;">Porteu a la taula, ben calent....<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr_0FBuU_Bi4HuT2F1fgeG7sPENUh2Mxx_v93p4r335RtGCq0ag8ovMr21M2BDOjO9t8LumNLmybJkTZCAxbnKsksrvB0H5yrHAcHoRmrB1xB3JU1HWMNaBLceOahDERsiXWAB7E4o0_iF/s2048/P2180010.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr_0FBuU_Bi4HuT2F1fgeG7sPENUh2Mxx_v93p4r335RtGCq0ag8ovMr21M2BDOjO9t8LumNLmybJkTZCAxbnKsksrvB0H5yrHAcHoRmrB1xB3JU1HWMNaBLceOahDERsiXWAB7E4o0_iF/w400-h300/P2180010.JPG" width="400" /></a></div></div><div style="text-align: left;">bon profit!!<br /> </div><div style="text-align: left;"> <br /></div></div>bloggerhttp://www.blogger.com/profile/16963182282286691789noreply@blogger.com0tag:blogger.com,1999:blog-1725369216500962976.post-29337185404290459032024-03-04T19:47:00.001+01:002024-03-04T19:47:56.804+01:00Quixé d'espinacs i cansalada fumada<div class="separator" style="clear: both; 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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3zmfexJljr8DluFb1OR_b2_kVh6wYXDsf51E_2TsAyS4XnvsXv-zuSNNKZhW2mag026q1ht56TRjMjnnQ27Op8gsJmfmPpXtz07gYBQ06Hl2_H5l89Yfz_1JECIEuxola9SLPvSI7ctAZ/s1600/P7250062.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3zmfexJljr8DluFb1OR_b2_kVh6wYXDsf51E_2TsAyS4XnvsXv-zuSNNKZhW2mag026q1ht56TRjMjnnQ27Op8gsJmfmPpXtz07gYBQ06Hl2_H5l89Yfz_1JECIEuxola9SLPvSI7ctAZ/s400/P7250062.JPG" width="400" /></a></div>
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<br />
<br />
<br />
<h2>
Ingredients</h2>
<ul>
<li>500gr. d'espinacs frescos</li>
<li>100gr. de cansalada fumada tallada a daus</li>
<li>3 alls tendres</li>
<li>4 ous sencers</li>
<li>200cc. de crema de llet (nata de cuina)</li>
<li>150gr. de formatge cremós ratllat </li>
<li>sal</li>
<li>oli d'oliva verge extra</li>
<li>1 làmina de pasta de full</li></ul>
<h4>
també necessiteu</h4>
<ul>
<li>1 motlle de 28cm. de diàmetre (millor de base desmuntable)</li>
<li>paper de forn</li>
</ul>
<br /><ul>
</ul>
<h3>Preparació</h3>
Escalfeu el forn a 180ºC, calor dalt i baix.<br />
Folreu el motlle amb paper de forn. <div>Esteneu la pasta de full i poseu-la dins; punxeu-la amb una forquilla i reserveu a la nevera. <br />
Renteu i escaldeu els espinacs amb aigua i sal. <div>Retireu al moment de
l'aigua i refredeu; talleu, espremeu i fregiu amb un bon raig d'oli i els alls tendres trossejats.<br />
Afegiu la cansalada i els ous batuts amb el formatge i la crema de llet. <div>Aboqueu dins del motlle i coeu al forn, durant 35 o 40 minuts, comproveu que estigui cuita de dins.<br />
Desemmotlleu i deixeu refredar...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaU8mtAjFD2Sjk0z_8EJFexWxxftjYohDyUVvIKtUXvq_OOISq80tZ6eCskhtBuboidQKHyh5WMKyV5g25ucsKs9wBhlJpDYrA5TA-swMrTFrzYGkQiROnPd1fdBJi2ncPTvFIuXNGDCZf/s1600/P7250063.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaU8mtAjFD2Sjk0z_8EJFexWxxftjYohDyUVvIKtUXvq_OOISq80tZ6eCskhtBuboidQKHyh5WMKyV5g25ucsKs9wBhlJpDYrA5TA-swMrTFrzYGkQiROnPd1fdBJi2ncPTvFIuXNGDCZf/s400/P7250063.JPG" width="400" /></a></div>
<br />
Bon profit!!<br />
<br />
<br /></div></div></div>bloggerhttp://www.blogger.com/profile/16963182282286691789noreply@blogger.com0tag:blogger.com,1999:blog-1725369216500962976.post-46911709650180287402024-03-04T10:07:00.000+01:002024-03-04T10:07:24.320+01:00Pannacota de coco<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHTOZBeXzhZlMjPFbdh582Nns6D7V6XPktXr7Q_1PguFhbmnIsbORPzq3sn4VFxbXM6IHeLBM4hpKm4DYFQQ_uyjOM25KSWZnwZJkYkZqOdDEHBhfU5Ii4NEQ1XbxpDhY5kCMfq_rGIHb4GoR271Ec9snd_goWUbEOjG1otrZDsMfMZhKM_1vZQjw7PwyL/s869/IMG_0172.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHTOZBeXzhZlMjPFbdh582Nns6D7V6XPktXr7Q_1PguFhbmnIsbORPzq3sn4VFxbXM6IHeLBM4hpKm4DYFQQ_uyjOM25KSWZnwZJkYkZqOdDEHBhfU5Ii4NEQ1XbxpDhY5kCMfq_rGIHb4GoR271Ec9snd_goWUbEOjG1otrZDsMfMZhKM_1vZQjw7PwyL/w400-h300/IMG_0172.jpg" width="400" /></a></div><br /><p></p><h2 style="text-align: left;">ingredients</h2><div>per a sis persones</div><div><ul style="text-align: left;"><li>600grs de llet de coco</li><li>100grs de nata de muntar 35% matèria grassa</li><li>3 fulles de gelatina neutra</li><li>60grs de sucre</li><li>1/2 cdeta d'essència de vainilla</li></ul><h4 style="text-align: left;">també necessitem:</h4><div><ul style="text-align: left;"><li>gerds frescos o congelats</li><li>6 ramequins o 6 motlles de flam</li><li>almíbar per untar (40gr d'aigua i 40gr de sucre)</li></ul><br /></div><h3 style="text-align: left;">preparació</h3></div><div>Per fer <b>l'almíbar</b>: poseu el sucre i l'aigua, en un casó petit al foc, quan bulli i el sucre estigui desfet, retireu del foc i quan estigui fred, unteu les flameres. </div><div>Hidrateu les fulles de gelatina, en un bol, amb aigua freda.</div><div>Apart, escalfeu la nata i el sucre, quan el sucre s'hagi desfet, retireu del foc, barregeu-hi les fulles de gelatina, espremudes i remeneu-ho be.</div><div>Afegiu-hi la llet de coco i l'essència de vainilla.</div><div>Repartiu entre els sis ramequins...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkUce00LsbtKjDhucuOrf2iomlA9NIEBnN2Fb-iIFXd1B5EZm-VGapQSZ2dseub4dlaxyrzBk_dN9Sse54UiSUhLtRpEJ8bMWmx11JUD8H5Nf0DgnKQT0GCGuQjC9TH5o4YKpFilAbVJDN_gF1i70BjkVdo7RXlIKOtQZCgJOPloLvJEVSsRL9THcHdVdD/s869/IMG_0149.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkUce00LsbtKjDhucuOrf2iomlA9NIEBnN2Fb-iIFXd1B5EZm-VGapQSZ2dseub4dlaxyrzBk_dN9Sse54UiSUhLtRpEJ8bMWmx11JUD8H5Nf0DgnKQT0GCGuQjC9TH5o4YKpFilAbVJDN_gF1i70BjkVdo7RXlIKOtQZCgJOPloLvJEVSsRL9THcHdVdD/s320/IMG_0149.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">i reserveu a la nevera, al menys 4 hores.</div><div class="separator" style="clear: both; text-align: left;">Porteu a la taula amb dos o tres gerds al damunt...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDp0z7ttYz7MGujmgHHZteXgeVSf2zyKkAmubUDzH5nYXmoFABoC0g-3wGDOcltZucNPamyuUzrX33-pR6uTDoEX-yXVVlWAqgStj_rGvJLUmI5Pzb-f4TH3_MSK1oB39_jeb6L9Sm9_d53sU_4EeYQ9rVE4OEjc2h2JrVXoPNXEeYw6enpzGaKIjMDGVG/s869/IMG_0173.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDp0z7ttYz7MGujmgHHZteXgeVSf2zyKkAmubUDzH5nYXmoFABoC0g-3wGDOcltZucNPamyuUzrX33-pR6uTDoEX-yXVVlWAqgStj_rGvJLUmI5Pzb-f4TH3_MSK1oB39_jeb6L9Sm9_d53sU_4EeYQ9rVE4OEjc2h2JrVXoPNXEeYw6enpzGaKIjMDGVG/w400-h300/IMG_0173.jpg" width="400" /></a></div><br /><div><br /></div><div>bones postres!!</div>bloggerhttp://www.blogger.com/profile/16963182282286691789noreply@blogger.com0tag:blogger.com,1999:blog-1725369216500962976.post-90465966997577546592024-03-03T18:22:00.000+01:002024-03-03T18:22:58.858+01:00Risotto de marisc<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3PtfL-8425uCSoETqGkxSlhhxwlI5s2dg545nknE-dKf7eBoGIgpScIx_1n4pjOIW1srreSO-Qzm0PZTEJPuDpUFYeT9CSVwCbTKXhSfHGaRSCUQ30ZmM2wMK6sBNWFEBcfesbmKV2zhyrDIS6A63DMlN4tjhM0-CnpfPLG0rKzbn4Si1mq7kUF4Y0HJY/s820/IMG_4993.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="820" data-original-width="820" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3PtfL-8425uCSoETqGkxSlhhxwlI5s2dg545nknE-dKf7eBoGIgpScIx_1n4pjOIW1srreSO-Qzm0PZTEJPuDpUFYeT9CSVwCbTKXhSfHGaRSCUQ30ZmM2wMK6sBNWFEBcfesbmKV2zhyrDIS6A63DMlN4tjhM0-CnpfPLG0rKzbn4Si1mq7kUF4Y0HJY/w400-h400/IMG_4993.jpg" width="400" /></a></div><div><br /></div><div><br /></div><h2 style="text-align: left;">ingredients</h2><div>per a 4 persones</div><div><ul style="text-align: left;"><li>550gr d'arròs "Arborio"</li><li>1/2kg de musclos</li><li>700gr de calamars tallats a rodanxes</li><li>12 gambes</li><li>8 escalunyes</li><li>10 o 12 grans d'all</li><li>120cc de vi blanc sec</li><li>2 litres aproximadament de brou de peix</li><li>julivert picat</li><li>100cc de crema de llet</li><li>80gr de formatge parmesà ratllat</li><li>sal</li><li>oli d'oliva verge extra</li></ul><h3 style="text-align: left;"><br /></h3><h3 style="text-align: left;">preparació</h3></div><div>Obriu <b>els musclos</b> al vapor, reserveu una part, sense la closca i una part sencers, per posar damunt de l'arròs, una vegada estigui fet.</div><div>Coleu el suc que han deixat, per afegir-lo al brou de peix.</div><div><br /></div><div>Peleu <b>les gambes</b> en cru, i feu un brou curt amb els caps i les closques, afegiu-lo també al brou de peix.</div><div><br /></div><div>Escalfeu un bon raig d'oli, en la cassola on farem el risotto.</div><div>Quan l'oli estigui calent, daureu els alls pelats i aixafats i <b>les rodanxes de calamar</b>.</div><div>Afegiu les escalunyes, pelades i tallades a trossets i quan comencin a transparentar, mulleu amb el vi, deixeu que s'evapori l'alcohol i tot seguit poseu l'arròs, continueu coent a foc mitjà, sense deixar de remenar, fins que l'arròs estigui lluent.</div><div>Tot seguit, afegiu una part del brou, (ha d'estar calent i a punt de bullir), fins que cobreixi l'arròs.<br />Continueu coent i afegint brou cada vegada que l'arròs queda sec. </div><div>I així fins que l'arròs estigui cuit, en total, 18 minuts, ha de quedar caldós.</div><div>Abans de l'última vegada de afegir brou, poseu les gambes, el julivert i els musclos sense closca.</div><div>Una vegada cuit, afegiu la crema de llet i el formatge ratllat, remeneu 1 minut per barrejar-ho bé, poseu els musclòs reservats, retireu del foc, tapeu la cassola i espereu 5 minuts, abans de portar a la taula...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-7C8MzL_kDJEAj8moY1nbY8uPdm7PNEWqq2pwaMu2kDAd2agYPB8Iqt0pXJUjtfEarTayMSQo-sXrlUjyUnr3LvNwDIpM3FiNP2Ld5J2HbjnPzGB14YGPC7cG7e9_-GbPKlCUZuraFhqaBCz1LlPM2bLg676c93JoyR0hYmpbqjcblcMdZjeeLTrRyaYN/s820/IMG_4991.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="820" data-original-width="820" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-7C8MzL_kDJEAj8moY1nbY8uPdm7PNEWqq2pwaMu2kDAd2agYPB8Iqt0pXJUjtfEarTayMSQo-sXrlUjyUnr3LvNwDIpM3FiNP2Ld5J2HbjnPzGB14YGPC7cG7e9_-GbPKlCUZuraFhqaBCz1LlPM2bLg676c93JoyR0hYmpbqjcblcMdZjeeLTrRyaYN/w400-h400/IMG_4991.jpg" width="400" /></a></div><br /><div><br /></div><p>bon profit!!</p>bloggerhttp://www.blogger.com/profile/16963182282286691789noreply@blogger.com0tag:blogger.com,1999:blog-1725369216500962976.post-78892433424221229502024-02-29T08:17:00.000+01:002024-02-29T08:17:08.851+01:00Pastís de poma i crema<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNg7aUhGNL9xdwSdZeWSZibzNJAL9faIz5mL5X0yZvlPn4ppdvN0jkkkLbBr3kmycPVMo1K9jWBV70X-4gMRnUXULP_6Az0NpE2rW_42Lv9hcf47zl3MVs5sS8odP2JfpfMXCE-DXxiiIZrOsp53arK25RgMSS10WdnmUr-4XL4sC-phrzUNzmftU64fva/s1159/IMG_0384.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNg7aUhGNL9xdwSdZeWSZibzNJAL9faIz5mL5X0yZvlPn4ppdvN0jkkkLbBr3kmycPVMo1K9jWBV70X-4gMRnUXULP_6Az0NpE2rW_42Lv9hcf47zl3MVs5sS8odP2JfpfMXCE-DXxiiIZrOsp53arK25RgMSS10WdnmUr-4XL4sC-phrzUNzmftU64fva/w400-h300/IMG_0384.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdRCfm85g48ru4xKUgSMGR2vteQbhb0MSrZ5GPFXegCS7Tv88x4e6BWrb2rEj4YRE1yhFjAS8SJ3q4-Z9Ljb7EZQ9iqrZszbWlfE5EDbJM2d8ZfxqzeLRdXLUpNMD92Sly24rCfFHRl4SiAnPXDghjblI7kDb9zF2FuHDsOh-9pgwJKAMHoBTnzc9frxtv/s1159/IMG_0377.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdRCfm85g48ru4xKUgSMGR2vteQbhb0MSrZ5GPFXegCS7Tv88x4e6BWrb2rEj4YRE1yhFjAS8SJ3q4-Z9Ljb7EZQ9iqrZszbWlfE5EDbJM2d8ZfxqzeLRdXLUpNMD92Sly24rCfFHRl4SiAnPXDghjblI7kDb9zF2FuHDsOh-9pgwJKAMHoBTnzc9frxtv/w400-h300/IMG_0377.jpg" width="400" /></a></div><p><br /></p><h2 style="text-align: left;">ingredients</h2><div><ul style="text-align: left;"><li>80gr de maicena</li><li>dos ous sencers</li><li>un pessic de sal</li><li>75gr de sucre</li><li>la pell de mitja llimona ratllada</li><li>un sobre de llevat químic tipus "Roial"</li><li>70gr ratafia </li><li>100gr de nata de muntar</li><li>50gr de mantega desfeta</li><li>dues o tres pomes "Golden" (uns 500gr)</li></ul><h4 style="text-align: left;">també necessitem:</h4><div><ul style="text-align: left;"><li>una o dues poma més "Golden"</li><li>crema pastissera</li><li>un motlle rodó de 26cm de diàmetre i 6 cm d'alçada</li><li>paper de forn</li><li>gelatina de poma o bé, melmelada de préssec</li></ul><h4 style="text-align: left;">per la crema:</h4></div><div><ul style="text-align: left;"><li>1/4 de litre de llet</li><li>75gr de sucre</li><li>tres rovells d'ou</li><li>25gr de maicena</li><li>75gr de formatge d'untar "Philadelphia"</li></ul></div><h3 style="text-align: left;">preparació</h3></div><div>Primer farem <b>la crema</b>: <span style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">escalfeu la llet amb el sucre.</span></div><div style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">Apart, bateu els rovells amb la maicena, quan la llet estigui a punt de bullir, en traieu un culler i el barregeu als rovells.</div><div style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">Bateu bé, afegiu la resta de la llet i torneu a posar al foc, a foc baix, sense parar de remenar amb la batedora manual, fins que comenci a espessir, retireu del foc i continueu batent una mica més fora de l'escalfor, perquè quedi una crema molt fina. Deixeu-la refredar...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFx3qXjxmKVN0ON22FZGXJY0KDDRRIq4uFySisdX4RzsNHYTg8UHeeC7qxBQzLe_4sSB3Q4q6UX0ZPRL4ytp4SZxyOEbiXscMxLyrcKILr9GgkSAtE_8b_4suuKsiEX278hREGyF2dvLRbjsonVA9H68QJKvk9dEA48KzqIcoZ1vRe1gZ1JRSO95FLBv4S/s869/IMG_0419.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFx3qXjxmKVN0ON22FZGXJY0KDDRRIq4uFySisdX4RzsNHYTg8UHeeC7qxBQzLe_4sSB3Q4q6UX0ZPRL4ytp4SZxyOEbiXscMxLyrcKILr9GgkSAtE_8b_4suuKsiEX278hREGyF2dvLRbjsonVA9H68QJKvk9dEA48KzqIcoZ1vRe1gZ1JRSO95FLBv4S/s320/IMG_0419.jpg" width="320" /></a></div>Quan estigui freda, barregeu-hi la crema de formatge...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9N5p-X1u3AARxoM5GShIpgItDGN6NNQHMtSMxhIABIjEq9eEdGnpsmGHQRJ7ZrgdgAEooo2KmJ7nfXWB6OWfA36ve2G5-2xKP8Mej7M5rsFbuX4pRqugd6_9HZ_4asrBVE3L7MmGoHlJzSdYOO62suk2ZZPiqBmmq0W5Z5oN8LzMZa4O-acjDABy_OklV/s1159/IMG_0420.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9N5p-X1u3AARxoM5GShIpgItDGN6NNQHMtSMxhIABIjEq9eEdGnpsmGHQRJ7ZrgdgAEooo2KmJ7nfXWB6OWfA36ve2G5-2xKP8Mej7M5rsFbuX4pRqugd6_9HZ_4asrBVE3L7MmGoHlJzSdYOO62suk2ZZPiqBmmq0W5Z5oN8LzMZa4O-acjDABy_OklV/s320/IMG_0420.jpg" width="320" /></a></div><div style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">Remeneu amb un batedor manual i reserveu-la.</div><div style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;"><br /></div><div style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">Folreu completament, el motlle amb paper de forn...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIwb_zRhs3lHrKAi5Vd4Dd302Zsp4RRGhsvOccOlv24mOkc5ZAmIl_Sp5edS_RorNd_C4wv7zhpc55CS08zjIZqv_jQq4IMXcmrYnzS4yZ7XQkIFAQZmdLZqCT7toKLUPAk3SEemwojNaf8r70Dkcxh3bj3Q88nwwuIbkAavaEySoG0qi_epzukbcIxzt9/s869/IMG_0370.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIwb_zRhs3lHrKAi5Vd4Dd302Zsp4RRGhsvOccOlv24mOkc5ZAmIl_Sp5edS_RorNd_C4wv7zhpc55CS08zjIZqv_jQq4IMXcmrYnzS4yZ7XQkIFAQZmdLZqCT7toKLUPAk3SEemwojNaf8r70Dkcxh3bj3Q88nwwuIbkAavaEySoG0qi_epzukbcIxzt9/s320/IMG_0370.jpg" width="320" /></a></div><div style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">Escalfeu el forn a 180ºC, calor dalt i baix.</div><div style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">En un bol gran, bateu els ous amb el pessic de sal, la pell de llimona ratllada i el sucre.</div><div style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">Afegiu la nata, la ratafia i la mantega desfeta, continueu batent, fins que estigui tot integrat.</div><div style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">Per últim, afegiu la maicena i el llevat tamisats.</div><div style="background-color: white; font-family: Merriweather, Georgia, serif; font-size: 16px;">Peleu les pomes, retireu les llavors i llesqueu-les ben fines, amb mandolina o amb ganivet...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijV-9c4hVpb7DPQ866IDygyM3WzSUHmSZHur4yMKJHun77c8JE1VEST9oBIVvD2vFPwejD2fmPwsaNqLoy_P5RrjI1Unsz4SulqCUQQVczUS_Y7QgbeE5MT1-971MKDXAAyvK8PZrmFHw1fZ2DsLRtwnfa2CTIX8x7DRAIW1pEgNx3tO8Tt3Kaw8yjHUbH/s869/IMG_0368.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijV-9c4hVpb7DPQ866IDygyM3WzSUHmSZHur4yMKJHun77c8JE1VEST9oBIVvD2vFPwejD2fmPwsaNqLoy_P5RrjI1Unsz4SulqCUQQVczUS_Y7QgbeE5MT1-971MKDXAAyvK8PZrmFHw1fZ2DsLRtwnfa2CTIX8x7DRAIW1pEgNx3tO8Tt3Kaw8yjHUbH/s320/IMG_0368.jpg" width="320" /></a></div>barregeu-les amb la pasta...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8hEK_InUzdN9Qd6UzrrRz7SGd0CzzeXwdGyw_wOiuud9-2qO1JQmjQcoI-BNEycKZmDOxcW7WBuc82uGqi7xpEPx5w-xYD-iUH78uTkqGJTd6BgazYtIDXWIBu4rPRrFX5AoKmNaMazSMRjBdZNGbynyUwTRkApcY8JIreNOB4IBWtsAWFbG3vU7IrwSu/s869/IMG_0369.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8hEK_InUzdN9Qd6UzrrRz7SGd0CzzeXwdGyw_wOiuud9-2qO1JQmjQcoI-BNEycKZmDOxcW7WBuc82uGqi7xpEPx5w-xYD-iUH78uTkqGJTd6BgazYtIDXWIBu4rPRrFX5AoKmNaMazSMRjBdZNGbynyUwTRkApcY8JIreNOB4IBWtsAWFbG3vU7IrwSu/s320/IMG_0369.jpg" width="320" /></a></div>i aboqueu dins del motlle...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDYt51xPLurxC_UNPSdsTjZStKdAe-E4UNRID6oLI5lKNhHl7cRaqnWS3fA3MszKILrYcpOQtsjs6fuiPF45ZannMCJi2cAnG352N2H99scxt476dYUnNaEDfPtCbSm3MfOngkdZUAtY6_CJMwsFHcbc7munCEOEUh6TojaFjnUwQ6kmdyCeIN9OFA9vfh/s869/IMG_0371.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDYt51xPLurxC_UNPSdsTjZStKdAe-E4UNRID6oLI5lKNhHl7cRaqnWS3fA3MszKILrYcpOQtsjs6fuiPF45ZannMCJi2cAnG352N2H99scxt476dYUnNaEDfPtCbSm3MfOngkdZUAtY6_CJMwsFHcbc7munCEOEUh6TojaFjnUwQ6kmdyCeIN9OFA9vfh/s320/IMG_0371.jpg" width="320" /></a></div>Poseu la crema, en una mànega pastissera i feu una cenefa, tot el voltant, damunt de la pasta...<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBJDBtyIiGLBLgehzTDVEJyglMSJivthuWm0qbvAQL0ZkSQbmsh1i0pz2coglLKYjcOb8A69N70NGVPoLPI6UuG1UJ9I6czDMMoRXByjQChFGG3Vetu_YU54wwE2bHz7mn1Ziu3LrTmsm3NQCGGg0avNbUDrtkGGVt7LQEdcqC2kNrl3FSQVUNWlSJTpYo/s869/IMG_0422.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBJDBtyIiGLBLgehzTDVEJyglMSJivthuWm0qbvAQL0ZkSQbmsh1i0pz2coglLKYjcOb8A69N70NGVPoLPI6UuG1UJ9I6czDMMoRXByjQChFGG3Vetu_YU54wwE2bHz7mn1Ziu3LrTmsm3NQCGGg0avNbUDrtkGGVt7LQEdcqC2kNrl3FSQVUNWlSJTpYo/s320/IMG_0422.jpg" width="320" /></a></div><div>Amb la resta de la crema, feu una creu, també damunt de la pasta.</div><div>Després, peleu les pomes que ens queda i llesqueu-les, amb un ganivet, sense fer-les tan fines.</div><div>Repartiu-les entre la crema...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi76lxMpjYMvyi4cOV-Mlt7ZYfKf_XVyiGBINuy8DCiRFdvgnc_MRYvDgl_8QrcvUMmHKabABESmGvFJI-7yQ9EGM2narbbk5YkID8H-nX0j3Ph4j79_HWEZftPGZxmj8bOnkGwBQH1QfmYcsSseDSZggka3NifR3PJqmjZjx39byQD57jZpnmw5cXhrNYK/s869/IMG_0423.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi76lxMpjYMvyi4cOV-Mlt7ZYfKf_XVyiGBINuy8DCiRFdvgnc_MRYvDgl_8QrcvUMmHKabABESmGvFJI-7yQ9EGM2narbbk5YkID8H-nX0j3Ph4j79_HWEZftPGZxmj8bOnkGwBQH1QfmYcsSseDSZggka3NifR3PJqmjZjx39byQD57jZpnmw5cXhrNYK/s320/IMG_0423.jpg" width="320" /></a></div><div>enforneu i coeu durant 45 minuts.</div><div>Apagueu el forn i deixeu el pastís dins, amb la porta una mica oberta, durant 10 minuts.</div><div>Retireu del forn, desmotlleu i deixeu refredar., </div><div>Desfeu la gelatina al bany-maria, o bé al microones i pinteu el pastís perquè quedi més lluent...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLRxuvMHwxFixdTyW13bc4Ul8Jt9Grv1Pb-9wDKtrn7BexN8OFEs4-s3W4ZRiZ56Sr41cn25Ga728BdITHC9enq50AHSLJryDTIbVGWxEgpswILrHI7c1HwC5SYXOlzwmGCt9lNy1Omh2ZoUVIew2LTC7FJiv5bcPnrHsh9EfiSsQa3_kHYfenYgrA5Qg8/s1159/IMG_0376.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLRxuvMHwxFixdTyW13bc4Ul8Jt9Grv1Pb-9wDKtrn7BexN8OFEs4-s3W4ZRiZ56Sr41cn25Ga728BdITHC9enq50AHSLJryDTIbVGWxEgpswILrHI7c1HwC5SYXOlzwmGCt9lNy1Omh2ZoUVIew2LTC7FJiv5bcPnrHsh9EfiSsQa3_kHYfenYgrA5Qg8/w400-h300/IMG_0376.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div>bones postres!bloggerhttp://www.blogger.com/profile/16963182282286691789noreply@blogger.com0tag:blogger.com,1999:blog-1725369216500962976.post-2584174638098468892024-02-29T08:09:00.000+01:002024-02-29T08:09:59.742+01:00Mandonguilles amb fesols del ganxet i espinacs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcw4F65WHkcfqNhsFpv6Dt2pwriKQIKnkeYBmpqgIuzz8RXQmLdBK36BC_B6PiJQ_4dhOx4Z-EfF2QURRCgI8ilVHd5Gm6Kc1OVqgsMcMBImNb635bofdLiSCzIZBzrtY1OXEwsU4NEyPpcT023H9skwSCyRDg-yjiDiQefYqui6y7VqbPj4HxKTXrT9us/s1159/IMG_0396.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcw4F65WHkcfqNhsFpv6Dt2pwriKQIKnkeYBmpqgIuzz8RXQmLdBK36BC_B6PiJQ_4dhOx4Z-EfF2QURRCgI8ilVHd5Gm6Kc1OVqgsMcMBImNb635bofdLiSCzIZBzrtY1OXEwsU4NEyPpcT023H9skwSCyRDg-yjiDiQefYqui6y7VqbPj4HxKTXrT9us/w400-h300/IMG_0396.jpg" width="400" /></a></div><br /><h2 style="text-align: left;">ingredients</h2><div><ul style="text-align: left;"><li>3 o 4 mandonguilles per persona</li><li>300gr de fesols del ganxet cuits a casa</li><li>el suc de coure els fesols</li><li>500gr d'espinacs frescos</li><li>una ceba</li><li>dos grans d'all</li><li>120cc de vi blanc sec</li></ul></div><div><h4 style="display: inline; text-align: left;">per les mandonguilles:</h4><div><ul><li>500gr de de carn picada (vedella i porc)</li><li>1 gra d'all picat</li><li>julivert picat<br /></li><li>2 ous </li><li>120gr de molla de pa </li><li>80gr de llet per estovar el pa</li><li>sal</li><li>pebre negre molt</li><li>farina</li></ul></div><h3 style="text-align: left;">preparació</h3></div><div><div>Salpebreu la carn i barregeu-la, amb els dos ous, la molla de pa estovada amb la llet i espremuda, l'all i el julivert picat.</div><div>Deixeu reposar a la nevera, en un bol tapat, millor, durant tota la nit.<br /></div><div>L'endemà, feu les boles de carn, enfarineu i fregiu-les, amb oli ben calent.</div><div>Deixeu-les en una safata, damunt de paper de cuina, per eliminar l'oli sobrer.</div></div><div>En la mateixa paella, si l'oli ha quedat massa brut de farina cremada, retireu-lo i en poseu de nou, </div><div>sofregiu la ceba i els alls, tot pelat i tallat ben petit, quan comenci a transparentar, afegiu els espinacs nets, tallats i espremuts, continueu sofregint tres minuts més i tot seguit, torneu a posar les mandonguilles i mulleu amb el vi; deixeu que s'evapori l'alcohol.</div><div>Després, afegiu els fesols i un parell de cullers del suc de coure'ls, tapeu la cassola i coeu durant 25 o 30 minuts, si redueix massa, afegiu una mica més de suc, ha de quedar caldós...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8wn9-XTLau73uvy4P8YeXTPgJYQcXidDGO474wXhxgsGXzpDVs1npsi4h3_zlEfUpFzi0hs2v_jaIcYMP_4UXBssE2FREJiLUYAGTVWRsMUq0rufPQ_O5FU9kR5Ew65vYUCo2lVKi1PU1LYmEBL7CQ1b6qSx6gHevTS9vmdUKqlq2maLq0vX2H-22O2Bl/s869/IMG_0392.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8wn9-XTLau73uvy4P8YeXTPgJYQcXidDGO474wXhxgsGXzpDVs1npsi4h3_zlEfUpFzi0hs2v_jaIcYMP_4UXBssE2FREJiLUYAGTVWRsMUq0rufPQ_O5FU9kR5Ew65vYUCo2lVKi1PU1LYmEBL7CQ1b6qSx6gHevTS9vmdUKqlq2maLq0vX2H-22O2Bl/w400-h300/IMG_0392.jpg" width="400" /></a></div>porteu ben calent a la taula...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJEN9w2qRWXe_nHxc2LZRXAijijNLSt-Ji7fHIgzpVpyomrba2WGFjazS28Rlp8HD33cuhyDB0ojx2XnN1mL32DBrQUZP-JZnQbnxh8OQ9nQT-G4AtltN_2njR4eYAYOFz-Ujdoxb2-yXH-1IUCQ-gVqXjRrbT-ygQ5Rz9CQVchj4kykWrJ6XlEleeiSiD/s869/IMG_0397.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJEN9w2qRWXe_nHxc2LZRXAijijNLSt-Ji7fHIgzpVpyomrba2WGFjazS28Rlp8HD33cuhyDB0ojx2XnN1mL32DBrQUZP-JZnQbnxh8OQ9nQT-G4AtltN_2njR4eYAYOFz-Ujdoxb2-yXH-1IUCQ-gVqXjRrbT-ygQ5Rz9CQVchj4kykWrJ6XlEleeiSiD/w400-h300/IMG_0397.jpg" width="400" /></a></div><br /><div>bon profit!</div>bloggerhttp://www.blogger.com/profile/16963182282286691789noreply@blogger.com0tag:blogger.com,1999:blog-1725369216500962976.post-70226428318839082382024-02-28T18:57:00.000+01:002024-02-28T18:57:39.719+01:00Amanida de cigrons, escarola i cogombre<div class="separator" style="clear: both; text-align: center;"><ul><li><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzd1EelMmzBy26kSOWBeGcXrs6lTF72JiOqg3SlcomSTwLnBFpWdSDi-vTnf9DvEdw4YE-FTI8xlOqrxIO4v9isVVhCISBhRc7lGvNQPmOa4VtfMSsjITMy1LlPduoCQZ-27EULACIlegp_ofhsOJLw3T7yalucHmkl_RDAcAgYw9txdd6YZfS342LyEWm/s1159/IMG_0440.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzd1EelMmzBy26kSOWBeGcXrs6lTF72JiOqg3SlcomSTwLnBFpWdSDi-vTnf9DvEdw4YE-FTI8xlOqrxIO4v9isVVhCISBhRc7lGvNQPmOa4VtfMSsjITMy1LlPduoCQZ-27EULACIlegp_ofhsOJLw3T7yalucHmkl_RDAcAgYw9txdd6YZfS342LyEWm/w400-h300/IMG_0440.jpg" width="400" /></a></li></ul></div><br /><h2 style="text-align: left;">ingredients</h2><div>per a 4 persones</div><div><ul style="text-align: left;"><li>350gr de cigrons cuits a casa</li><li>cogombres petits en vinagre</li><li>escarola</li><li>olives negres</li><li>dues tomates d'amanir</li><li>150gr de formatge rulo de cabra</li></ul><h4 style="text-align: left;">per la vinagretra:</h4><div><ul style="text-align: left;"><li>una cullerada de julivert picat</li><li>dues cullerades de vinagre de poma</li><li>120cc d'oli d'oliva verge extra</li><li>sal</li><li>pebre negre molt (opcional)</li></ul></div><h3 style="text-align: left;">preparació</h3></div><div>Preparem <b>la vinagreta</b>, picant el julivert, hi afegim l'oli, el vinagre, la sal i el pebre, emulsionem i ho reservem.</div><div>Rentem les tomates, les tallem a daus, salem i els posem en una escorredora, perqué deixin anar l'aigua.</div><div>En un bol gran, hi posem <b>els cigrons</b> escorreguts, <b>l'escarola</b>, <b>els cogombres</b> tallats a rodanxetes, <b>el</b> <b>formatge</b> tallat a daus i per últim <b>els daus de tomata</b>, escorreguts,</div><div>Amanim amb la vinagreta i ho portem al moment a la taula...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIqnysfwfJTr-3U9Nj07Y1OENhdv0975BJ0V51_hfN7ArNS9aEZLH8Qzzd1ieZkQ0Cbyk5riQEyiguCnC0SLNg-exmEA4rBEBGXLKm0qm8iMTIDRTJuvWY59rhRj2S_vGuVWQfcxMIu2WzdIhgTlprdb-Rp5OiTup4Fk2THyMD971MTZc4pg1nNx-un4v1/s869/IMG_0435.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIqnysfwfJTr-3U9Nj07Y1OENhdv0975BJ0V51_hfN7ArNS9aEZLH8Qzzd1ieZkQ0Cbyk5riQEyiguCnC0SLNg-exmEA4rBEBGXLKm0qm8iMTIDRTJuvWY59rhRj2S_vGuVWQfcxMIu2WzdIhgTlprdb-Rp5OiTup4Fk2THyMD971MTZc4pg1nNx-un4v1/w400-h300/IMG_0435.jpg" width="400" /></a></div><br /><div>bon profit!!</div>bloggerhttp://www.blogger.com/profile/16963182282286691789noreply@blogger.com0tag:blogger.com,1999:blog-1725369216500962976.post-56765059561617248992024-02-26T11:17:00.002+01:002024-02-26T11:17:28.408+01:00Tronc de nous i xocolata amb ratafia<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu3lCQ6r7_09CyheqzwnTwhX_fQbbzvpa1HuWl1zyxqP9st5ivjru4_9tkSvkb2NxJ82v5xq-xy-vWYnhVyGgvS4xa2XcLGR-GaWkhm4eifiR_wNMxtw1sMxYTq3b-_Bj56UWhyphenhyphenmVQHv8kJNuVdkzSenAD_hyof3s3nBALr4koHZi3vQgKVADYzk8PlnJB/s869/IMG_0412.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu3lCQ6r7_09CyheqzwnTwhX_fQbbzvpa1HuWl1zyxqP9st5ivjru4_9tkSvkb2NxJ82v5xq-xy-vWYnhVyGgvS4xa2XcLGR-GaWkhm4eifiR_wNMxtw1sMxYTq3b-_Bj56UWhyphenhyphenmVQHv8kJNuVdkzSenAD_hyof3s3nBALr4koHZi3vQgKVADYzk8PlnJB/w400-h300/IMG_0412.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><h2 style="text-align: left;">ingredients</h2><h4 style="text-align: left;">per la pasta:</h4><div><ul style="text-align: left;"><li>125gr. de nous triturades</li><li>50gr. de fècula de patata</li><li>6 ous, separats els rovells de les clares</li><li>un pessic de sal</li><li>125gr. de sucre</li><li>1 sobre de llevat</li></ul><h4 style="text-align: left;">xocolata per farcir:</h4><ul style="text-align: left;"><li>225gr de nata de muntar </li><li>300gr de xocolata de cobertura negra ratllada </li><li>75grs de ratafia </li><li>100grs de mantega </li></ul><h4 style="text-align: left;">per fer les fulles:</h4><ul style="text-align: left;"><li>fulles de roser natural</li><li>50gr. de xocolata fondant negra desfeta amb 1 cdeta de mantega</li><li>50gr de xocolata fondant blanca desfeta en una cdeta d'oli de gira-sol</li></ul><h4 style="text-align: left;">també necessitem:</h4></div><div><ul style="text-align: left;"><li>mitges nous</li><li>paper de forn</li><li>una safata de forn de 40x35cm</li></ul><h3 style="text-align: left;">preparació:</h3></div><div><u><b>Les fulles</b></u>, és poden fer amb antelació. Utilitzeu fulles naturals, que siguin fermes i amb els nervis ben marcats, com les de roser, heura...<br />Renteu i eixugueu-les be.<br />Per banyar-les, poseu la xocolata i la mantega, al bany-maria, fins que es desfaci. </div><div>Pinteu les fulles, amb un pinzell, pel revés, que és on es marquen millor els nervis...</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPRj0lOQ-5IbM5t1Kyc2KxFcukJaDTxoARE8sPjXSNO62OHf-BWoBxi2F_yDQJdI6EIlngL4EkdfmqQ_X0fYAVrN1kd4XEUK_rdp5qhu14dH5kURXpcvnzzpGsdx50Vq44MDIRNY7IyRpd/s1600/P9300007.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPRj0lOQ-5IbM5t1Kyc2KxFcukJaDTxoARE8sPjXSNO62OHf-BWoBxi2F_yDQJdI6EIlngL4EkdfmqQ_X0fYAVrN1kd4XEUK_rdp5qhu14dH5kURXpcvnzzpGsdx50Vq44MDIRNY7IyRpd/s320/P9300007.JPG" width="320" /></a></div><div>refredeu-les a la nevera i doneu una segona capa de xocolata.</div><div>Torneu a reservar a la nevera i quan la xocolata , estigui ben dura, retireu la fulla vegetal, amb molt de compte i reserveu-les.</div><div>Feu el mateix amb les fulles de xocolata blanca.</div><div>Amb la xocolata, negra o blanca, també podeu pintar mitges nous.</div><div><br /></div><div>Per fer la <b>xocolata per farcir</b>: Posem la nata al foc i quan estigui a punt de bullir, afegim la xocolata ratllada i remenem amb un batedor, fins que estigui ben desfeta.</div><div>Fora del foc, afegirem la mantega tallada a daus petits i ho remenarem fins que s'hagi desfet, després, hi posem el licor i l'integrem bé a la xocolata.</div><div>Deixem que es temperi, fora de la nevera...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm62GDNwetV-wtA6pWbIptRFgEq4xfJFRglX2B5ylblcQ3YluQ-GzU8i0n9VmaA_G1J5xozSjPp6-x3Jr1vE_pC7K1n0g7rIURuejU5sUbVB-1y6uQ6ad7M9J0eJWXxlxopeAm7ZHo3vqUBViM0-NLKiw4bMyXMLKYcFaQoTRoUbVQWRBqQ0G5TfH8rIEh/s869/IMG_0319.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm62GDNwetV-wtA6pWbIptRFgEq4xfJFRglX2B5ylblcQ3YluQ-GzU8i0n9VmaA_G1J5xozSjPp6-x3Jr1vE_pC7K1n0g7rIURuejU5sUbVB-1y6uQ6ad7M9J0eJWXxlxopeAm7ZHo3vqUBViM0-NLKiw4bMyXMLKYcFaQoTRoUbVQWRBqQ0G5TfH8rIEh/s320/IMG_0319.jpg" width="320" /></a></div>Per fer <b>la massa del braç</b>: Escalfeu el forn a 180ºC, calor dalt i baix.<div>Tritureu les nous, fins a deixar-les ben fines, afegiu-hi el llevat i la fècula de patata, tot tamisat...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEOuBtOi8Xe2GaF5F5yXobAAYRkwR7c63CMrm0tu2491J7sCfDyF1BaVzB0AKiA6Z0vxywoBM3GHaq6UsIoKV5OfG-yOLTxrYnfhYvyPYxgOVjIndA7Hgl_xAHQfYBUSmZCWSctolEDgC0wwGXF1lDi-z7EmK3V40Oebv_sxD9BoqszEpabj8EnSin2wea/s869/IMG_0315%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEOuBtOi8Xe2GaF5F5yXobAAYRkwR7c63CMrm0tu2491J7sCfDyF1BaVzB0AKiA6Z0vxywoBM3GHaq6UsIoKV5OfG-yOLTxrYnfhYvyPYxgOVjIndA7Hgl_xAHQfYBUSmZCWSctolEDgC0wwGXF1lDi-z7EmK3V40Oebv_sxD9BoqszEpabj8EnSin2wea/s320/IMG_0315%20(1).jpg" width="320" /></a></div>Després, munteu les clares a punt de neu, ben fermes, amb un pessic de sal...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdqXS4MKg-A2DOwvBo4M8t0yx4qrfqM7cANhwImfBRVKQbwOOX5XJnJZ8NqVFV3buQe7VKu3deNt80n7YA5bTT0Tt50vcG8Jy85et-fsKIvEiLbG44l9vouUfyUJNZJbliDzaW4q9RG-pxFl_PTZY5za5aTSpFgLozKJ3OddWwEd1B8k3FtmoNy8A0_luK/s1159/IMG_0327.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdqXS4MKg-A2DOwvBo4M8t0yx4qrfqM7cANhwImfBRVKQbwOOX5XJnJZ8NqVFV3buQe7VKu3deNt80n7YA5bTT0Tt50vcG8Jy85et-fsKIvEiLbG44l9vouUfyUJNZJbliDzaW4q9RG-pxFl_PTZY5za5aTSpFgLozKJ3OddWwEd1B8k3FtmoNy8A0_luK/s320/IMG_0327.jpg" width="320" /></a></div>apart, i amb les mateixes varetes, (no cal rentar-les), munteu dins d'un bany-maria, els rovells, amb el sucre, fins que facin escuma i blanquegin...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY0UY0nwY34JNmpNxWl4pdINhd3BTYFQL3U6W0C3_tuPRKwZqiPvnEClJTcaROOH2NDA5KC6TQYU3axDoI1rlxuoYDkjzYJsscSCrDFaNw161_ETCPvqjXznGWo61hod7tHHpmSFB-SNPaB9BYEgz_v2HTh4cQroi-ITjlpqWzjuHraCRo_t26qxhdgbTy/s869/IMG_0328.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY0UY0nwY34JNmpNxWl4pdINhd3BTYFQL3U6W0C3_tuPRKwZqiPvnEClJTcaROOH2NDA5KC6TQYU3axDoI1rlxuoYDkjzYJsscSCrDFaNw161_ETCPvqjXznGWo61hod7tHHpmSFB-SNPaB9BYEgz_v2HTh4cQroi-ITjlpqWzjuHraCRo_t26qxhdgbTy/s320/IMG_0328.jpg" width="320" /></a></div>barregeu les nous triturades als rovells.</div><div>I per últim, barregeu aquesta crema a les clares muntades, en dues o tres vegades, sense remenar-ho, sols integrant, amb la ma o amb una espàtula...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaLANpjsWknGAZBOlDGDjVW3soO5Ly1kZTovejl4Y_hOFjfp_ps9qE_2IT4I4DZ98rreXqrJJs10S8t8BLt80H_gsHTpATwNy2N9IBJfShb-LWHzJhOurVOmeIA7xE7pNuJHgGmRMo6erbutr0fxRSCP-MnRCSg39MpgtM3frbyBT7yA3KTwM8OsxNNxXt/s1159/IMG_0331.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaLANpjsWknGAZBOlDGDjVW3soO5Ly1kZTovejl4Y_hOFjfp_ps9qE_2IT4I4DZ98rreXqrJJs10S8t8BLt80H_gsHTpATwNy2N9IBJfShb-LWHzJhOurVOmeIA7xE7pNuJHgGmRMo6erbutr0fxRSCP-MnRCSg39MpgtM3frbyBT7yA3KTwM8OsxNNxXt/s320/IMG_0331.jpg" width="320" /></a></div>aboqueu dins de la safata, folrada amb paper de forn...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcnn7TBGPs5Z1SqVkO1ZqvWvSgHth-kigu1RdxxpDheZu7fOsc5wb6QfeEHAsUhYSEXe7IoUwj66w46zY_kObeu_-FYiCQi374T0ifLjbW6OHDbaXK6XqgGzokZlySvkx3q3tgeekKiBdDOahzCMJlOqer6iQmDXTGG-FvACGiKItmf_stgvKH2URVMKf-/s869/IMG_0332.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcnn7TBGPs5Z1SqVkO1ZqvWvSgHth-kigu1RdxxpDheZu7fOsc5wb6QfeEHAsUhYSEXe7IoUwj66w46zY_kObeu_-FYiCQi374T0ifLjbW6OHDbaXK6XqgGzokZlySvkx3q3tgeekKiBdDOahzCMJlOqer6iQmDXTGG-FvACGiKItmf_stgvKH2URVMKf-/s320/IMG_0332.jpg" width="320" /></a></div>enforneu i coeu durant 10 o 12 minuts.</div><div>Retireu del forn, deixeu refredar una mica... <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU7hrucPz73bqLIlya4HGpMmeBp7nxdnS3_J0QIvsf8AWEzb1rLEE7nodkfRlXOuwGNbSNiU-VlHq8ng_CM8tWzepB06zc_j53rCZMSLW9y9WYWGcx4AFPvdavsTHEkR1z0txChl_BMkvBBi35uXBcudZmq5DmAIELu_NoQ845S8y0zJTrFVcJvInefQvf/s869/IMG_0334.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU7hrucPz73bqLIlya4HGpMmeBp7nxdnS3_J0QIvsf8AWEzb1rLEE7nodkfRlXOuwGNbSNiU-VlHq8ng_CM8tWzepB06zc_j53rCZMSLW9y9WYWGcx4AFPvdavsTHEkR1z0txChl_BMkvBBi35uXBcudZmq5DmAIELu_NoQ845S8y0zJTrFVcJvInefQvf/s320/IMG_0334.jpg" width="320" /></a></div><div>després, enrotlleu la pasta, amb el mateix paper de forn i deixeu refredar completament.</div>Quan estigui freda la pasta, la xocolata, ja s'haurà temperat i no serà líquida, com veieu, ha d'estar una mica consistent...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSjxY5k8ZLYB_IzKjhexzccox5zuo7mtiu7AhzIn5FD5nYK56CmarHHDhqpJX7baG9PSQGXBs8Gw9-gyZB97ITE9b8D5qQ8xezl3J8R1fFqb9JHFIJ8AeYkFOE4pS8AveC5jVHOcIN6UEytaNctKGvZ4au7WKKgeZ6hC7Stqml6JSD8-1A2Zn-eKyPGaEn/s869/IMG_0333.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSjxY5k8ZLYB_IzKjhexzccox5zuo7mtiu7AhzIn5FD5nYK56CmarHHDhqpJX7baG9PSQGXBs8Gw9-gyZB97ITE9b8D5qQ8xezl3J8R1fFqb9JHFIJ8AeYkFOE4pS8AveC5jVHOcIN6UEytaNctKGvZ4au7WKKgeZ6hC7Stqml6JSD8-1A2Zn-eKyPGaEn/s320/IMG_0333.jpg" width="320" /></a></div>unteu la pasta amb la xocolata...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0uO2OIALL1loZ6p0SYcsVH7eqwZ7xDABqc-wn9EQHmalOIMF0tBpDr8Wi9yhrVQShaz64bRw61Eh2yLIF-iVRHlqAd4b_Rd-OTHXRyxdkipRdfkMvYewNxLW4lf7TLmf0jq9kq_JJ-chDrKnm752peQT7SgxYJZJACx_yUSfI6qIgjOULBATSuLjGi6D2/s1159/IMG_0335.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0uO2OIALL1loZ6p0SYcsVH7eqwZ7xDABqc-wn9EQHmalOIMF0tBpDr8Wi9yhrVQShaz64bRw61Eh2yLIF-iVRHlqAd4b_Rd-OTHXRyxdkipRdfkMvYewNxLW4lf7TLmf0jq9kq_JJ-chDrKnm752peQT7SgxYJZJACx_yUSfI6qIgjOULBATSuLjGi6D2/s320/IMG_0335.jpg" width="320" /></a></div>cargoleu i poseu en una safata, si l'heu fet el dia anterior, emboliqueu el tronc amb paper film i reserveu a la nevera.</div><div>L'endemà, l'adorneu, amb les amb mitges nous i les fulles...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4fTBIbPHm3rknVTxCRGx_aU7crPOMTThcNsnDWBsuPODDlxoyFj_5vUOFZ-YcECQ7V4tqYkNJoHCd7wDRSdX_HQ7KJWKqnKXteoN1lAClh12S_l20oFWG7oQXsXgHRbNFSXR2Ud9L-JVsGloquN2soVkH4sXff8wbMc9031jHBPHPKP00V58Io03HtS6Y/s1159/IMG_0414.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4fTBIbPHm3rknVTxCRGx_aU7crPOMTThcNsnDWBsuPODDlxoyFj_5vUOFZ-YcECQ7V4tqYkNJoHCd7wDRSdX_HQ7KJWKqnKXteoN1lAClh12S_l20oFWG7oQXsXgHRbNFSXR2Ud9L-JVsGloquN2soVkH4sXff8wbMc9031jHBPHPKP00V58Io03HtS6Y/w400-h300/IMG_0414.jpg" width="400" /></a></div><div><br /><div><br /></div><div>i a gaudir de la festa!!</div></div>bloggerhttp://www.blogger.com/profile/16963182282286691789noreply@blogger.com0tag:blogger.com,1999:blog-1725369216500962976.post-66924229124355224812024-02-22T08:17:00.000+01:002024-02-22T08:17:06.625+01:00Salpicó de pop i gambes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfB7hRuiAER3WKBfKxQjvwSM2mFDS3J-gPLEzq8BymYwcLdsNHNDwpHsQQzyTjJXQvpqlGgzrD_Wd2yi2_Zt_2xRiDBOnxs27J84A3sc-iQ0_b5Y1q3kiRSCCypgFEsboYmz_M1tt9D26gJwUoWPnNz6EKNguK92rMpota1XGxDkJxlLPg7rWIHnCcpqTJ/s1159/IMG_0112.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfB7hRuiAER3WKBfKxQjvwSM2mFDS3J-gPLEzq8BymYwcLdsNHNDwpHsQQzyTjJXQvpqlGgzrD_Wd2yi2_Zt_2xRiDBOnxs27J84A3sc-iQ0_b5Y1q3kiRSCCypgFEsboYmz_M1tt9D26gJwUoWPnNz6EKNguK92rMpota1XGxDkJxlLPg7rWIHnCcpqTJ/w400-h300/IMG_0112.jpg" width="400" /></a></div><br /><h2 style="text-align: left;"><br /></h2><h2 style="text-align: left;">ingredients</h2><div>per a 4 persones</div><div><ul style="text-align: left;"><li>150gr de pota de pop cuit</li><li>150gr de gambes pelades</li><li>150gr de palets de surimi</li><li>les clares de dos ous durs (els rovells, els posarem a la salsa)</li><li>50gr de ceba dolça</li><li>50gr de pebrot vermell</li></ul><h4 style="text-align: left;">per la salsa vinagreta:</h4><ul style="text-align: left;"><li>els dos rovells dels ous durs</li><li>pebre vermell dolç fumat</li><li>pebre negre acabat de moldre</li><li>80cc d'oli d'oliva verge extra</li><li>40cc de vinagre de xerès</li><li>sal</li></ul><h3 style="text-align: left;">preparació</h3></div><div>Primer, prepararem <b>la salsa vinagreta</b>: aixafem els dos rovells d'ou dur, amb una forquilla, afegim els dos pebres, el vinagre, i per últim, l'oli tot remenant i integrant. Ho provem de sal i ho reservem...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg92NyOSzLY2kn2m4txmgVvk69dIFk1OH3im0V2r98lkUmjWc0E70jazeEEE62nV_DkW9U2WC-M2dn0WhJzt2Mf7Jt1yQue6FGEq30fjmoq03Cqd1N7baQcYWxHFwsjw7ijWArXrncrS-F14WfV5CIEunTqGMzVo7kPo2Xaj4oWbrsTnhPiDRRoeABI9IrP/s869/IMG_0110.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg92NyOSzLY2kn2m4txmgVvk69dIFk1OH3im0V2r98lkUmjWc0E70jazeEEE62nV_DkW9U2WC-M2dn0WhJzt2Mf7Jt1yQue6FGEq30fjmoq03Cqd1N7baQcYWxHFwsjw7ijWArXrncrS-F14WfV5CIEunTqGMzVo7kPo2Xaj4oWbrsTnhPiDRRoeABI9IrP/s320/IMG_0110.jpg" width="320" /></a></div><div>Bulliu les gambes pelades, amb aigua i sal, durant 2 minuts, retireu de l'aigua i refredeu-les.</div><div>Rentem el pebrot, per tallar-lo a dauets molt petits, si el peleu, te un gust més suau, però és opcional...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjpO3YalG5hExSoCoEi7FILlmFNWvHOykTYacvMoROgGbqei8H6sVX-SndXim99p6wW_hbXmfT0gCs1KU6NJsfQCH4_hmac91ZgAV926VFdit1T8ikgCXkLW2jeena4GNPnfS2AdLAc7lod_OipW-2IERXo20dNB5XlPLgxXAoAnmZdSKQ8DRSEXokPTlZ/s869/IMG_0107.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjpO3YalG5hExSoCoEi7FILlmFNWvHOykTYacvMoROgGbqei8H6sVX-SndXim99p6wW_hbXmfT0gCs1KU6NJsfQCH4_hmac91ZgAV926VFdit1T8ikgCXkLW2jeena4GNPnfS2AdLAc7lod_OipW-2IERXo20dNB5XlPLgxXAoAnmZdSKQ8DRSEXokPTlZ/s320/IMG_0107.jpg" width="320" /></a></div>peleu la ceba i també, talleu-la a daus petits, així com el pop, les gambes, els palets de surimi, i les dues clares...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUid22uUklQjBPgEnCUTL4oRpgLtO-oG-UKH-mXcfZvkIPLxEWCTS2Odt86gQS9Dg2_vPPPXIg2aC8bD0gXLyAx2iZyoJDHrG45rwbvptFjhK_ubr6xqPp27SKYYCGhY1RHH9LYXCY8Z226XNQA7sBUyKLLYHhpzrE7a-6dLps_Nosio1q5RfSTNyGIOZO/s869/IMG_0108.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUid22uUklQjBPgEnCUTL4oRpgLtO-oG-UKH-mXcfZvkIPLxEWCTS2Odt86gQS9Dg2_vPPPXIg2aC8bD0gXLyAx2iZyoJDHrG45rwbvptFjhK_ubr6xqPp27SKYYCGhY1RHH9LYXCY8Z226XNQA7sBUyKLLYHhpzrE7a-6dLps_Nosio1q5RfSTNyGIOZO/s320/IMG_0108.jpg" width="320" /></a></div>barregeu-ho tot...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpI6AoxAylj1cw_FJI0xFTGf10fxbQmfMYqcUkdmbsATbxdQ9K2nqMrHdQ5BC44-pprbruzMsVGc-LTww-PLD-Ruw8OEDwgOzjPwMqGtahen8V_86SWXVFbYj8fTGeh63thUyyLponj4tGefz4Wkpzjp2q6Banfjh8dz_jP5xbEip1gVQviDvrC_DMrkS5/s869/IMG_0109.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpI6AoxAylj1cw_FJI0xFTGf10fxbQmfMYqcUkdmbsATbxdQ9K2nqMrHdQ5BC44-pprbruzMsVGc-LTww-PLD-Ruw8OEDwgOzjPwMqGtahen8V_86SWXVFbYj8fTGeh63thUyyLponj4tGefz4Wkpzjp2q6Banfjh8dz_jP5xbEip1gVQviDvrC_DMrkS5/s320/IMG_0109.jpg" width="320" /></a></div>i una estona abans de portar-ho a la taula, afegiu la vinagreta i repartiu-ho en bols petits...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5qguV3hrpYiq_tynKYNEpdjKRv5u8sYSNAoP5WUDfbyhclxvJSZXwVV0XswMUYxpVdbcuL8X9jUqJ9qhEGv6XN8LlPoQBZbvTmY4LLYzu_bkRUFk3TztcJVTzdowlzFqoUVkFS_cz33pKcrZflhoitOzKmHt4m5PQevbHd71JHP_E2FgsNgkKRIBu4Ch2/s1159/IMG_0111.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5qguV3hrpYiq_tynKYNEpdjKRv5u8sYSNAoP5WUDfbyhclxvJSZXwVV0XswMUYxpVdbcuL8X9jUqJ9qhEGv6XN8LlPoQBZbvTmY4LLYzu_bkRUFk3TztcJVTzdowlzFqoUVkFS_cz33pKcrZflhoitOzKmHt4m5PQevbHd71JHP_E2FgsNgkKRIBu4Ch2/w400-h300/IMG_0111.jpg" width="400" /></a></div><div><br /></div>bon profit!!<br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />bloggerhttp://www.blogger.com/profile/16963182282286691789noreply@blogger.com0tag:blogger.com,1999:blog-1725369216500962976.post-86021095207749145022024-02-21T11:24:00.002+01:002024-02-21T11:24:40.774+01:00Canelons de bacallà i patata amb festucs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCEkCTBMEohGUr0n1xWZXNfysC46BhE6DfQdtldY3WZ9rq8ynJ6BvEx-aOeUkesGUydwSXimQdMjRHhLz-a0euoiwCb8Y3o3de-B6V_RGgnXbWdpCwoBeCptKkR8_1evBscUtN7btW4rWm-Jn4TwtYMl9pybfQKWQQHufX1PQ24s_CEz4xXJPbphsqux1b/s1159/IMG_0292.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCEkCTBMEohGUr0n1xWZXNfysC46BhE6DfQdtldY3WZ9rq8ynJ6BvEx-aOeUkesGUydwSXimQdMjRHhLz-a0euoiwCb8Y3o3de-B6V_RGgnXbWdpCwoBeCptKkR8_1evBscUtN7btW4rWm-Jn4TwtYMl9pybfQKWQQHufX1PQ24s_CEz4xXJPbphsqux1b/w400-h300/IMG_0292.jpg" width="400" /></a></div><br /><p><br /></p><h2 style="text-align: left;">ingredients</h2><div>per a 18 canelons</div><div><ul style="text-align: left;"><li>18 plaques de canelons "El pavo"</li><li>600grs de bacalla dessalat esmicolat (sense pell ni espines)</li><li>4 grans d'all</li><li>100grs d'oli d'oliva verge extra</li><li>400grs de patates </li><li>julivert picat</li><li>sal </li><li>pebre negre molt</li></ul><h4 style="text-align: left;">per la salsa:</h4><div><ul style="text-align: left;"><li>una ceba de Figueres</li><li>dues pastanagues</li><li>dos alls dels confitats amb el bacallà</li><li>dues tomates madures i fermes</li><li>una bitxeta sense les llavors (opcional)</li><li>80cc de conyac o bé whisky</li><li>una nou de mantega</li></ul><h4 style="text-align: left;">per acabar el plat:</h4></div><div><ul style="text-align: left;"><li>festucs sense sal (torrats en una paella sense oli)</li><li>julivert picat</li></ul></div><h3 style="text-align: left;">preparació</h3></div><div>Començarem torrant els festucs, en una paella sense oli, i cuidant que no se'ns cremin.</div><div>El picarem en el morter, deixants a trossos no massa petits.</div><div>Després, <b>confitem el bacallà</b>: l'esmicolem...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3tPcmK46xAxJeFRA-uDk-9mgO-zNxXXGVr8Hwo9Q-spn0j_dq7qtqeH1kCvcYO65Pxs9LW_cfVXypLmokUaTaw_8U2Hk_eO1XoNN_oXK3BQxQH_w3LOFttye_jQCo6mJAfeyRpHgR2mCBUaX5ex4G78WvJ5nau5bAvCS7ZY1fO3h8quJfJR6XWIpM3CZh/s869/IMG_0245.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3tPcmK46xAxJeFRA-uDk-9mgO-zNxXXGVr8Hwo9Q-spn0j_dq7qtqeH1kCvcYO65Pxs9LW_cfVXypLmokUaTaw_8U2Hk_eO1XoNN_oXK3BQxQH_w3LOFttye_jQCo6mJAfeyRpHgR2mCBUaX5ex4G78WvJ5nau5bAvCS7ZY1fO3h8quJfJR6XWIpM3CZh/s320/IMG_0245.jpg" width="320" /></a></div>i el posem a foc baix, en un cassó, amb els 120gr d'oli i el 4 grans d'all, sense pelar...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi9t_YdFGPJK5g2poAsYPy0ZrYMhP8CxGEgyvP532-2qc5hiGN52rUkXK1BIXszYdLyAK3Nru6nY4pTOwqUPdIozpQYk2xVX6unncSGSqOxME3GLs3Fug8a4-1ImJOJCe6k8OqDhNZp_Pr15Q5EYctNG4N-zE8y0i-miv_AxdO0niH_TvLf9L-tjqzy_yO/s869/IMG_0236.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi9t_YdFGPJK5g2poAsYPy0ZrYMhP8CxGEgyvP532-2qc5hiGN52rUkXK1BIXszYdLyAK3Nru6nY4pTOwqUPdIozpQYk2xVX6unncSGSqOxME3GLs3Fug8a4-1ImJOJCe6k8OqDhNZp_Pr15Q5EYctNG4N-zE8y0i-miv_AxdO0niH_TvLf9L-tjqzy_yO/s320/IMG_0236.jpg" width="320" /></a></div>el mantenim a foc molt baix, perquè no arribi a fregir, durant 15 minuts, retireu del foc i el deixeu reposar 5 minuts més.<div>Després, escorreu l'oli i el reserveu per separat, així com el bacallà i els alls...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihxXzBJbPqxgkAsYNpsbwXk-o-_zNTVVChYG1SnMqeZJU5v6qXTfwge0d7sW9r0kv1UrdqSx2IdpoJ9aosbhDQ-mX_39gbsj2LAjpskR_TkC-ITOYczb0pr0yLzkTffg9Zbd-dCHZan0ztLJWp6QcGSxyHxcKFDsM0seDIxmJNp0ZZKMVvOPml07tM6zJ9/s869/IMG_0246.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihxXzBJbPqxgkAsYNpsbwXk-o-_zNTVVChYG1SnMqeZJU5v6qXTfwge0d7sW9r0kv1UrdqSx2IdpoJ9aosbhDQ-mX_39gbsj2LAjpskR_TkC-ITOYczb0pr0yLzkTffg9Zbd-dCHZan0ztLJWp6QcGSxyHxcKFDsM0seDIxmJNp0ZZKMVvOPml07tM6zJ9/s320/IMG_0246.jpg" width="320" /></a></div>Ara farem el <b>puré de patata</b>: Pelem les patates, les rentem, pesem i les tallem a llesques.</div><div>Poseu-les en un cassó, cobertes d'aigua, amb una mica de sal i coeu-les fins que estiguin al punt, per aixafar-les.</div><div>Aixafeu-les amb el passa-purés, o bé amb una forquilla, afegiu el julivert picat, el pebre negre, dos dels alls que hem confitat, (abans, peleu-los), i 8 o 9 cullerades de l'oli del confit, que hem reservat, guardeu la resta d'oli per la salsa...</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSqbXDYzA4elsoNMhPqRqS_D0rcwfsFmK962eg3SUvHiqcSqOkMvWzEumnGax18QcTVaUFhBjWibskM7Ma91cqnB-Cwb8gKM838GoCI-3FIswerqowawpf_ylZ1umTSMRem94Bwvtgv-m0-8JxpKJLQV5y8ySIGvQNUtMXuZb3_EsiAnNScS9q3-LEnwiW/s1159/IMG_0248.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSqbXDYzA4elsoNMhPqRqS_D0rcwfsFmK962eg3SUvHiqcSqOkMvWzEumnGax18QcTVaUFhBjWibskM7Ma91cqnB-Cwb8gKM838GoCI-3FIswerqowawpf_ylZ1umTSMRem94Bwvtgv-m0-8JxpKJLQV5y8ySIGvQNUtMXuZb3_EsiAnNScS9q3-LEnwiW/s320/IMG_0248.jpg" width="320" /></a></div>després, afegiu el bacalla confitat i esmicolat...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcv_PClCdIk_k1cltTpfDUXoN3HTuvppgJN2x6As9zeUry7_VNitTlQmgIaz7dlJ0wrvmiJD2eOjGAV18z06J59cUe5Wv0fnR68RnxK37USsQs94lrF6jDsNpt7Ipqwhmaju8R2wrOgAjlFYaMtokXDIHZMqLnCpQwmTUGkExQCbrrFRJdjrUNXqYCNjVc/s869/IMG_0249.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcv_PClCdIk_k1cltTpfDUXoN3HTuvppgJN2x6As9zeUry7_VNitTlQmgIaz7dlJ0wrvmiJD2eOjGAV18z06J59cUe5Wv0fnR68RnxK37USsQs94lrF6jDsNpt7Ipqwhmaju8R2wrOgAjlFYaMtokXDIHZMqLnCpQwmTUGkExQCbrrFRJdjrUNXqYCNjVc/s320/IMG_0249.jpg" width="320" /></a></div>Mentre es refreda, farem <b>la salsa</b>: En una paella, amb l'oli restant del confit, sofregiu la ceba i les pastanagues, tot tallat a trossets... <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwZJPoxWwJqGnPAqb2zgcqPhsoe6zqiLyKrupBBRdz2Y0Sfu5waRZR3-fX5uqdgpkCI4jwDfjKXIp0NBgZwVuddygA9-WNjIe5MV1o8T_bu9r3lvRjwnjx51KSLxSgSniK51Fk2jzXQiJSF9OdrUCdxacJMu8Io0DwW9-mK4NxGENkrfHNymuCNLwABfLq/s869/IMG_0262.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwZJPoxWwJqGnPAqb2zgcqPhsoe6zqiLyKrupBBRdz2Y0Sfu5waRZR3-fX5uqdgpkCI4jwDfjKXIp0NBgZwVuddygA9-WNjIe5MV1o8T_bu9r3lvRjwnjx51KSLxSgSniK51Fk2jzXQiJSF9OdrUCdxacJMu8Io0DwW9-mK4NxGENkrfHNymuCNLwABfLq/s320/IMG_0262.jpg" width="320" /></a></div>quan comenci a estar transparent, afegiu la bitxeta, els dos alls confitats, que ens queden i mulleu amb el conyac, deixeu evaporar l'alcohol i cobriu d'aigua.</div><div>Tapeu la paella i coeu durant 20 minuts.</div><div>Després, passeu la salsa pel colador xinés, afegiu la nou de mantega i deixeu reduir una mica. Reserveu.</div><div>Coeu les plaques de pasta, tal com aconsella l'envàs, i farciu-les...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBhuIW0gbNjL9bBrkjZgNnVIkzJbDAYZTqsZyRiEuzy1HdCR4cJorIzqkXvQI7cdx2eNmw0pHmKBlWSgpM5jJWzeC_EDs6l4ZlgFWi7BNa5h8REFuXEe9FwfktqoKq2REvnr1L17TnvPL1fe18gGJ4IPKEgCZ9pcYWB1MGlG0rHGJtuZWlQnce_U7zupWG/s1159/IMG_0278.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBhuIW0gbNjL9bBrkjZgNnVIkzJbDAYZTqsZyRiEuzy1HdCR4cJorIzqkXvQI7cdx2eNmw0pHmKBlWSgpM5jJWzeC_EDs6l4ZlgFWi7BNa5h8REFuXEe9FwfktqoKq2REvnr1L17TnvPL1fe18gGJ4IPKEgCZ9pcYWB1MGlG0rHGJtuZWlQnce_U7zupWG/s320/IMG_0278.jpg" width="320" /></a></div>Poseu una cullerada de salsa a cada plat i tres o quatre canelons al damunt...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVl3lizwzS1bR1e6_GsgBAE9tx08A5dFrFjNjdyCNyehjDn27aP83efB3TK8ocnffhtK7zMmCBrylvzgsi8d1Yxo_r4UOpbqn9Antc_HbYG7Nr2MwXm5VkeZN4IFcb99I2DOldCH-U0u7L_CAJGw4WfE76POyJHvAoMS1bhkjoAwLUaLSAYU1dJrjM11_H/s869/IMG_0280.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVl3lizwzS1bR1e6_GsgBAE9tx08A5dFrFjNjdyCNyehjDn27aP83efB3TK8ocnffhtK7zMmCBrylvzgsi8d1Yxo_r4UOpbqn9Antc_HbYG7Nr2MwXm5VkeZN4IFcb99I2DOldCH-U0u7L_CAJGw4WfE76POyJHvAoMS1bhkjoAwLUaLSAYU1dJrjM11_H/s320/IMG_0280.jpg" width="320" /></a></div>cobriu-los amb més salsa...<br /><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXgHd3soktMM8thcrGrld8JlDBNg3YjkiK3wLxg76y4qb4zQTPp8x-iyoSe4buTB3z9SmVL5NPB1efKGXVtR7lIAtdA2ijTIqyjQHnz-Yp7dFgjbL3OwtNH4R1DBtxYOZOVEmQTqxWkhdTly8SfRKUohQpXScDUUF_gCzcR1QNyQPvfNt_rt7kku1h4_CC/s869/IMG_0281.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXgHd3soktMM8thcrGrld8JlDBNg3YjkiK3wLxg76y4qb4zQTPp8x-iyoSe4buTB3z9SmVL5NPB1efKGXVtR7lIAtdA2ijTIqyjQHnz-Yp7dFgjbL3OwtNH4R1DBtxYOZOVEmQTqxWkhdTly8SfRKUohQpXScDUUF_gCzcR1QNyQPvfNt_rt7kku1h4_CC/s320/IMG_0281.jpg" width="320" /></a></div>i abans de portar els plats a la taula, escalfeu i empolseu-los amb els festucs esmicolats i el julivert picat...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Nr1U7NpbIta16G0VnVrIBC6krSbI8R72ofg0bZscec-InN1imV-v9xtXyCdqhIeQNXRQuHuQyeDW1LG6Ixl1i50QzDRvi-402sW0jY523YMTNhXuDYkDJV7SC84WSJSWUNQMFb4ezDJtFJPjov-OV_6VIiXakz0KbbVE7-Yi4MLrefefYkIpHRT9BJ4c/s1159/IMG_0293.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Nr1U7NpbIta16G0VnVrIBC6krSbI8R72ofg0bZscec-InN1imV-v9xtXyCdqhIeQNXRQuHuQyeDW1LG6Ixl1i50QzDRvi-402sW0jY523YMTNhXuDYkDJV7SC84WSJSWUNQMFb4ezDJtFJPjov-OV_6VIiXakz0KbbVE7-Yi4MLrefefYkIpHRT9BJ4c/w400-h300/IMG_0293.jpg" width="400" /></a></div><div><br /></div><div>bon profit!!<br /><div><br /></div></div></div>bloggerhttp://www.blogger.com/profile/16963182282286691789noreply@blogger.com0tag:blogger.com,1999:blog-1725369216500962976.post-44934092712369987082024-02-18T10:21:00.001+01:002024-02-18T10:21:19.496+01:00Cuetes de rap amb salsa d'ametlla<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHNJoTlCv78SiK3oL3cJgpq5zXjGE-HyRQYabi-elZsTnYvIHhYz690DPLxfbMNxbizuCTvipE-IS-aDGJPhA_mZ8fCSOC0-5JsAVc_Tur2scNAhtGCjTYZ-mkDyxogEbZHiHoXaPLe5JC5v9SlNyLRiv2MUGlUp_PzMMv9DYwEy6Vtm5yMkBXPGS1s8tr/s869/IMG_0360.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHNJoTlCv78SiK3oL3cJgpq5zXjGE-HyRQYabi-elZsTnYvIHhYz690DPLxfbMNxbizuCTvipE-IS-aDGJPhA_mZ8fCSOC0-5JsAVc_Tur2scNAhtGCjTYZ-mkDyxogEbZHiHoXaPLe5JC5v9SlNyLRiv2MUGlUp_PzMMv9DYwEy6Vtm5yMkBXPGS1s8tr/w400-h300/IMG_0360.jpg" width="400" /></a></div><p><br /></p><h2 style="text-align: left;">ingredients</h2><div>per a 4 persones</div><div><ul style="text-align: left;"><li>4 cuetes de rap sense pell</li><li>100gr d'ametlles crues picades</li><li>80gr d'oli d'oliva verge extra</li><li>una ceba (150gr)</li><li>una tomata madura (100gr)</li><li>dos grans d'all</li><li>80gr de vi blanc sec</li><li>1 cdeta de pebre vermell dolç</li><li>julivert picat</li><li>sal</li><li>pebre negre molt</li></ul><h3 style="text-align: left;">preparació</h3></div><div>Poseu la tomata, la ceba i els alls, tot pelat, en el vas de la batedora, amb les ametlles, l'oli, el pebre vermell, el vi blanc, la sal i el julivert, tritureu-ho fins que quedi una picada fina.</div><div>Poseu una mica d'aquesta picada, dins de la cassola...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3MATitW8CC45X5m2MN6dCjs1-eqL4G9YbhmDx13uUmx8V_IQZ6phPPTqbzAsQEuS_rsdq-JVrQAX63EOv8RWtvdqKE3IykguCqjEQYOAoUmtu7TUNKXu50f1EvLTqoTEvXI2qzjr1Jwzm717zm_H1ZcWTARtB3x9tBWy6gXfTTLKr6vnMqZdMHjPgGFxy/s869/IMG_0356.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3MATitW8CC45X5m2MN6dCjs1-eqL4G9YbhmDx13uUmx8V_IQZ6phPPTqbzAsQEuS_rsdq-JVrQAX63EOv8RWtvdqKE3IykguCqjEQYOAoUmtu7TUNKXu50f1EvLTqoTEvXI2qzjr1Jwzm717zm_H1ZcWTARtB3x9tBWy6gXfTTLKr6vnMqZdMHjPgGFxy/s320/IMG_0356.jpg" width="320" /></a></div>després, les cuetes de rap salpebrades...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAhLgtl63VLgdmLufhyjdY6JAncxAbgUnTNbWMX571pVSWZaQeOwp0sRyw6M604hXqA-iR0ch11ekAjVlrKSOaK8T5EVgBbIv4h0K3mzj2rsJOhH1bq6rbevrHS6dzK6BfeJkLzqlaLz4bNLDCzQKrKZoN6Evji6bhJuv2FoyVT5LKaWC7yyOAODD4H-w2/s1159/IMG_0357.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAhLgtl63VLgdmLufhyjdY6JAncxAbgUnTNbWMX571pVSWZaQeOwp0sRyw6M604hXqA-iR0ch11ekAjVlrKSOaK8T5EVgBbIv4h0K3mzj2rsJOhH1bq6rbevrHS6dzK6BfeJkLzqlaLz4bNLDCzQKrKZoN6Evji6bhJuv2FoyVT5LKaWC7yyOAODD4H-w2/s320/IMG_0357.jpg" width="320" /></a></div>i la resta de picada, al damunt del peix...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbpV7Wi6ry7o5G0Ws49PBTtyiD0c4VL71v9kUM1MMZlC_Mq9NFPyaRqJgJugQFONnOH-TBzYp-5xDwhfvjN7sUAFgRnv8haz-1INoSu_q8CZ-4vmn_wK2q8sclU3WvCer-VsN_35t_d-A_Rph19F0gATedZGJqMoiB4OjBxyjmbyavwUmlYLGmRvZ1XKm8/s1159/IMG_0358.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbpV7Wi6ry7o5G0Ws49PBTtyiD0c4VL71v9kUM1MMZlC_Mq9NFPyaRqJgJugQFONnOH-TBzYp-5xDwhfvjN7sUAFgRnv8haz-1INoSu_q8CZ-4vmn_wK2q8sclU3WvCer-VsN_35t_d-A_Rph19F0gATedZGJqMoiB4OjBxyjmbyavwUmlYLGmRvZ1XKm8/s320/IMG_0358.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">tapeu la cassola, poseu-la cassola al foc i coeu durant 15 minuts.</div><div class="separator" style="clear: both; text-align: left;">Porteu a la taula en la mateixa cassola...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3hnNit51r1o1lyrqXBMqkTJJStcU-e5byRwJ0ogZZqcdI4axQRid5oq3rfbZSdk7Su3-ehF2JObASBJzhCGjHObgOYdQkQyHT9LjJCOxw_2xQK5SaQ-kyFR0Iwz-0HusUICgttshLPmNN4JCotVkI_i28jFgOvP5XFA2ft60-E5_T3xHcRSDQ5wxLzQRV/s869/IMG_0361.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3hnNit51r1o1lyrqXBMqkTJJStcU-e5byRwJ0ogZZqcdI4axQRid5oq3rfbZSdk7Su3-ehF2JObASBJzhCGjHObgOYdQkQyHT9LjJCOxw_2xQK5SaQ-kyFR0Iwz-0HusUICgttshLPmNN4JCotVkI_i28jFgOvP5XFA2ft60-E5_T3xHcRSDQ5wxLzQRV/w400-h300/IMG_0361.jpg" width="400" /></a></div><div><br /></div>espero que us agradi!!<br /><div><br /></div>bloggerhttp://www.blogger.com/profile/16963182282286691789noreply@blogger.com0tag:blogger.com,1999:blog-1725369216500962976.post-34574117622282435472024-02-15T08:25:00.005+01:002024-02-15T11:00:32.577+01:00Rellom de porc farcit amb pernil ibèric<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDuiHz0401YN3rp0IFbIqu3l1ig-PKW24KNUzu17ESIZ5avYvwTkVevi_YyfT_z0UQY1c_U0PptqygePBl6LYZSWEUbMf711SR4rgiKHs4XnSK4aSIGAHfPg7Byblfkr2p5tvfvYVUdkR-HvJgFKTRxP_3RCmxgayyjOTI-nivmSJpdC27j03XjKIEhH_9/s1159/IMG_0191.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDuiHz0401YN3rp0IFbIqu3l1ig-PKW24KNUzu17ESIZ5avYvwTkVevi_YyfT_z0UQY1c_U0PptqygePBl6LYZSWEUbMf711SR4rgiKHs4XnSK4aSIGAHfPg7Byblfkr2p5tvfvYVUdkR-HvJgFKTRxP_3RCmxgayyjOTI-nivmSJpdC27j03XjKIEhH_9/w400-h300/IMG_0191.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><h2 style="text-align: left;">ingredients</h2><div>per a 4 o 5 persones</div><div><ul style="text-align: left;"><li>un rellom de porc de 1'450kgs aproximadament</li><li>una cabeça d'alls</li><li>100grs de pernil ibèric llescat molt fi</li><li>pebrot vermell escalivat</li><li>una truita de dos ous, plana</li><li>250cc de Xerés dolç</li><li>120cc de conyac</li><li>brou de carn</li><li>maicena</li><li>sal</li><li>pebre negre acabat de moldre</li><li>oli d'oliva verge extra</li></ul><p style="text-align: left;"></p><h4>puré de patata:<br /></h4><p></p><h4><ul style="text-align: left;"><li><span style="font-weight: normal;">1kg. de patates</span></li><li><span style="font-weight: normal;">sal</span></li><li><span style="font-weight: normal;">80cc. d'oli d'oliva verge extra</span></li><li><span style="font-weight: normal;">pebre negre molt</span></li></ul></h4><h3 style="text-align: left;">preparació</h3></div><div>Per fer <b>el puré de patata</b>: renteu, peleu i talleu les patates a trossos.</div><div>Poseu-les en una olla amb agua i sal; i coeu a foc mitjà fins que estiguin toves. </div><div>Escorreu l'aigua, (reserveu-n'hi una mica), i aixafeu-les amb el passa-purés o amb una forquilla, afegiu l'oli, i si queda massa espès, afegiu aigua de coure les patates. Reserveu. </div><div><br /></div><div>Amb un ganivet que talli, obriu <b>el rellom</b>, deixant-lo tant obert com puguem... </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW89GbOtbPRJFmtvyptfEX_gQEUJBFJ9XCSS65y3S_kBQUzrG60g07Jx5cD_OC31__A4nEfrpYhiT1Ge9Dmqayom5pFsZsF-E7w18NZtbVbjFuftJh7vCAfVMbHkSg28dr647Ja_67aY1gLnYWqv0VCgzEggBSwTbsaszMgP6C9OS2e_n6dFSFKkbGzHtq/s869/IMG_0150.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW89GbOtbPRJFmtvyptfEX_gQEUJBFJ9XCSS65y3S_kBQUzrG60g07Jx5cD_OC31__A4nEfrpYhiT1Ge9Dmqayom5pFsZsF-E7w18NZtbVbjFuftJh7vCAfVMbHkSg28dr647Ja_67aY1gLnYWqv0VCgzEggBSwTbsaszMgP6C9OS2e_n6dFSFKkbGzHtq/s320/IMG_0150.jpg" width="320" /></a></div>farciu-lo amb les llesques de pernil...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVKn35uoPfk3HG2vK_XelUdE0VpbJ13VdM8KOEoSpz2duclz4C-LpEkW3ZRx1x7DyppAZ4XC60BSUvygKHGINPMU01bWmmV4EQKUpCTjJiVk6uCnRqHyG_NDZbgKETmxTcR4Q4CbEZHESVAw7jEMrAeNAt2wJOiI2Cz37sBLx6VpIDqt5kezj57dxE5qke/s869/IMG_0151.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVKn35uoPfk3HG2vK_XelUdE0VpbJ13VdM8KOEoSpz2duclz4C-LpEkW3ZRx1x7DyppAZ4XC60BSUvygKHGINPMU01bWmmV4EQKUpCTjJiVk6uCnRqHyG_NDZbgKETmxTcR4Q4CbEZHESVAw7jEMrAeNAt2wJOiI2Cz37sBLx6VpIDqt5kezj57dxE5qke/s320/IMG_0151.jpg" width="320" /></a></div>poseu tires de pebrot escalivat, pel damunt, (a gust)...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDA8o8YCeElcq76LmJ1kQ7vgv3RK8x4c5z8LlGkKPu78RjeIFqqFmqCI-gQ7jL86BVeMiy7PCZiGlIaC_Dgq4QVOIf7LqcckKQONP7H4TtO6rLXy-MhZBBKvB7dZuZ6_jYN-J2VoaAVfFrtPkJ7Znz70-99_QdENY-rqpIQw_iuyezHXBuEwXRTCn3XpHI/s869/IMG_0152.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDA8o8YCeElcq76LmJ1kQ7vgv3RK8x4c5z8LlGkKPu78RjeIFqqFmqCI-gQ7jL86BVeMiy7PCZiGlIaC_Dgq4QVOIf7LqcckKQONP7H4TtO6rLXy-MhZBBKvB7dZuZ6_jYN-J2VoaAVfFrtPkJ7Znz70-99_QdENY-rqpIQw_iuyezHXBuEwXRTCn3XpHI/s320/IMG_0152.jpg" width="320" /></a></div>i per acabar, la truita plana...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfU0OQ62fLzNWP9ufq5zZqZPoZna_M0Ig0C4y5bKWtr4I_6Co8rACKK5rqod_XnbPdvQLVg8ZuvxUn6xVdC_n26B9MTthesnVoOcYbe82Gl-c56m1sCC-__yn2Np_HFBVj5yqk9fp2ZV7HW3UAweTUTbpqfZRoBoAjmca020FQN1Kv9gS4qDQtzyUhydbh/s869/IMG_0154.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfU0OQ62fLzNWP9ufq5zZqZPoZna_M0Ig0C4y5bKWtr4I_6Co8rACKK5rqod_XnbPdvQLVg8ZuvxUn6xVdC_n26B9MTthesnVoOcYbe82Gl-c56m1sCC-__yn2Np_HFBVj5yqk9fp2ZV7HW3UAweTUTbpqfZRoBoAjmca020FQN1Kv9gS4qDQtzyUhydbh/s320/IMG_0154.jpg" width="320" /></a></div>cargoleu la carn, junt amb el farcit, prement perquè quedi compactat i lligueu amb fil de cuina...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXiAnHGo5gG-98fF_PfAMwk_Y8mO_Ygd3l4X6DRUc7e7-twPWlfunYjRHl8LCmeszBNhzsT9lp494pPwMQoCI7shveIw3pv9E8XVnQExjUd3WL662VZ7tH2JDa7fTcC9SLKZ3MPGXzdcc_WmuNFvvMabWjSVTizG2a8KQJS6x3KBwlkCEPFUiXi_vrTeyx/s869/IMG_0157.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXiAnHGo5gG-98fF_PfAMwk_Y8mO_Ygd3l4X6DRUc7e7-twPWlfunYjRHl8LCmeszBNhzsT9lp494pPwMQoCI7shveIw3pv9E8XVnQExjUd3WL662VZ7tH2JDa7fTcC9SLKZ3MPGXzdcc_WmuNFvvMabWjSVTizG2a8KQJS6x3KBwlkCEPFUiXi_vrTeyx/s320/IMG_0157.jpg" width="320" /></a></div>salpebreu per fora, (poca sal, perqué porta el pernil a dins).<div>En una cassola o paella ampla, (on càpigui el tall), amb un raig d'oli, daureu els alls, sencers i sense pelar i el rodó de carn, per tots els costats...</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMGVY4g27uoYqrvMKvbSjJsbYK67hIoJBoODA7cb5zsNgd8TS5MNDhkSBEFQLWBd_k5F-5laIzv5jV5eQLjnoR61gLMdnjUHiCIqFWi_APe_4ubHhQSjMR5G6ntqPp2kVbb-9rVmZ-l4Ch4ulkNxFWSMMCLO9vi5vrtf9_L6O4rZgyoYr4CUdWscoh0E7O/s869/IMG_0158.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMGVY4g27uoYqrvMKvbSjJsbYK67hIoJBoODA7cb5zsNgd8TS5MNDhkSBEFQLWBd_k5F-5laIzv5jV5eQLjnoR61gLMdnjUHiCIqFWi_APe_4ubHhQSjMR5G6ntqPp2kVbb-9rVmZ-l4Ch4ulkNxFWSMMCLO9vi5vrtf9_L6O4rZgyoYr4CUdWscoh0E7O/s320/IMG_0158.jpg" width="320" /></a></div>quan estigui ben daurat, afegiu els dos licors, deixeu evaporar l'alcohol, tapeu la cassola i continueu coent, durant 30 minuts, durant la cocció, aneu girant el tall, més o menys, 15 minuts per costat.</div><div>Si el suc es redueix massa, afegiu brou de carn.</div><div>Passats els 30 minuts, retireu els alls, (ja no els utilitzarem), i el tall de la cassola...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTKssDuNqTMEKWeFGicK1eGf2xDwdgTu0nkvZsjX0Z5KPeu_TnMWn_LmzWGwI_ksaFjCjywzXYCNkWmimdTc8_UDwWrY6oMYEjbtzsFn9mtgSJ6gR_eT5Ymr-L_REAA9w4AeRhIm-FvmrLju3SawRexCCJ5AnBda55ZDugOu4UZr_2xSO74sdDNQqYpNA7/s869/IMG_0161.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTKssDuNqTMEKWeFGicK1eGf2xDwdgTu0nkvZsjX0Z5KPeu_TnMWn_LmzWGwI_ksaFjCjywzXYCNkWmimdTc8_UDwWrY6oMYEjbtzsFn9mtgSJ6gR_eT5Ymr-L_REAA9w4AeRhIm-FvmrLju3SawRexCCJ5AnBda55ZDugOu4UZr_2xSO74sdDNQqYpNA7/s320/IMG_0161.jpg" width="320" /></a></div>deixeu-lo refredar, millor tota la nit a la nevera.</div><div>L'endemà, desfarem una mica de maicena en tres o quatre cullerades de brou i l'afegirem als sucs que han quedat de coure la carn, a la cassola i ho espessirem a foc suau.</div><div>Quan estigui ben fred, retireu el rodó de la nevera i filetegeu-lo...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQqf0udXkrUv38XRtE2LjRcXHhPI52Eh1uJzIQe8wJn1UCAU08cWO6uw6apv2bDuphDP0ERO1FmUcJqxrubyHIKc5G-dOAosq3IS2Yz2cpiuG0wrI0wzs7eHLdpiqO-sGrYwe_i2xRu9xo2YejuQyYfUpL3QRelMeedg31ZDPZs5U7SPEpyhbMSKywcO-x/s869/IMG_0186.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQqf0udXkrUv38XRtE2LjRcXHhPI52Eh1uJzIQe8wJn1UCAU08cWO6uw6apv2bDuphDP0ERO1FmUcJqxrubyHIKc5G-dOAosq3IS2Yz2cpiuG0wrI0wzs7eHLdpiqO-sGrYwe_i2xRu9xo2YejuQyYfUpL3QRelMeedg31ZDPZs5U7SPEpyhbMSKywcO-x/s320/IMG_0186.jpg" width="320" /></a></div><br /><div>poseu els talls, a la cassola, dins de la salsa i uns minuts abans de portar-ho a la taula, escalfeu-ho. </div></div><div><br /></div><div>Serviu amb la carn, a sobre d'un llit de puré de patata...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY9fk4DVtHPMie16omsHxOO6mQFJ4NJw6a1KDphsBvj-WbQbxVWbYNQi0vEQ6VyKhB_mjZ97qtmT11pWdAw3MtbfyjmL9jX5TsETfKyJjrHm9fwORe2OC2-t6II7NqFTLWerTlGs78xa8R4NT0ETzwFjlzsSOmtXgYvd9BwfQ58bE1hejR37Me5P_0rbq0/s869/IMG_0197.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY9fk4DVtHPMie16omsHxOO6mQFJ4NJw6a1KDphsBvj-WbQbxVWbYNQi0vEQ6VyKhB_mjZ97qtmT11pWdAw3MtbfyjmL9jX5TsETfKyJjrHm9fwORe2OC2-t6II7NqFTLWerTlGs78xa8R4NT0ETzwFjlzsSOmtXgYvd9BwfQ58bE1hejR37Me5P_0rbq0/w400-h300/IMG_0197.jpg" width="400" /></a></div><br /><div>bon profit!!</div>bloggerhttp://www.blogger.com/profile/16963182282286691789noreply@blogger.com0tag:blogger.com,1999:blog-1725369216500962976.post-87643697915063681652024-02-15T08:25:00.002+01:002024-02-15T10:56:10.072+01:00Amanida de cigrons i verduretes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipwwAnU-7BW1dugxLdlX1UIZA3lrJzsFTNpe8-K66e3rQKE5DIBfuXb75zUpCNC-4RLcJq-wCNKvXV3ssaJN5QK5QbW06ldHVqs0eXVFE2bOi2UnBSUkGvvEX57FU0DYeIjFsYOgkZqu3FUim-U0jCxqEjRSWiukiSPbhj1d7c8AFSbgRLDw10eNIPldMt/s869/IMG_0289.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipwwAnU-7BW1dugxLdlX1UIZA3lrJzsFTNpe8-K66e3rQKE5DIBfuXb75zUpCNC-4RLcJq-wCNKvXV3ssaJN5QK5QbW06ldHVqs0eXVFE2bOi2UnBSUkGvvEX57FU0DYeIjFsYOgkZqu3FUim-U0jCxqEjRSWiukiSPbhj1d7c8AFSbgRLDw10eNIPldMt/w400-h300/IMG_0289.jpg" width="400" /></a></div><br /><h2 style="text-align: left;">ingredients</h2><div>per a 4 persones</div><div><ul style="text-align: left;"><li>400grs de cigrons cuits a casa</li><li>fulles de cabdells (enciam petit)</li><li>una ceba de Figueres</li><li>dues tomates madures i fermes</li><li>un pebrot vermell petit</li><li>un moniato</li><li>pipes de gira-sol torrades i salades</li><li>oli d'oliva verge extra</li><li>sal</li><li>vinagre de Mòdena</li></ul><h3 style="text-align: left;">preparació</h3></div><div>Peleu el moniato, talleu-lo a daus petits i coeu-los amb aigua i sal.</div><div>Escorreu l'aigua i refredeu.</div><div>Talleu les tomates a trossets, retireu les llavors i poseu-los en una escorredora, amb una polsim de sal, durant uns minuts, perqué treguin l'aigua.</div><div>Renteu el pebrot, retireu les llavors i la pell blanca de dins i talleu-lo a daus petits.</div><div>Peleu la ceba, i també, talleu-la a trossets.</div><div>Renteu l'enciam, eixugueu-lo i trossegeu-lo.</div><div>En un bol gran, barregeu els cigrons i les pipes, amb totes les verduretes trossejades. i</div><div>Amaniu amb oli, sal, (poca) i un rajolí de vinagre de Mòdena...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Okd4GgFU2mzNqj0sSjio55q7msx-FNm_03zPf1E4VZrwTHAO5_-2e8DxPS61G0bdifIr3kqYG5nd5URI_JZBzkaDTe8-VEFujWlvb-ejiQoIQxVS6tPgzTUc2Us1OpQYgSSqlbQO4_bBHe_4Jovl6h9HWuqobwyxY55OHd4twb4nCu3OWhnY4GAH2Bg8/s869/IMG_0290.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Okd4GgFU2mzNqj0sSjio55q7msx-FNm_03zPf1E4VZrwTHAO5_-2e8DxPS61G0bdifIr3kqYG5nd5URI_JZBzkaDTe8-VEFujWlvb-ejiQoIQxVS6tPgzTUc2Us1OpQYgSSqlbQO4_bBHe_4Jovl6h9HWuqobwyxY55OHd4twb4nCu3OWhnY4GAH2Bg8/w400-h300/IMG_0290.jpg" width="400" /></a></div><br /><div>bon profit!</div>bloggerhttp://www.blogger.com/profile/16963182282286691789noreply@blogger.com0tag:blogger.com,1999:blog-1725369216500962976.post-34978641396323147622024-02-15T08:24:00.003+01:002024-02-15T11:33:01.508+01:00Trena farcida amb poma caramelitzada<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaxPXNGkV_d2HoT5wCHHyO9Bgll0aEIByXcoPyYUhAmRqphbOCpaCxW6Cg0TV7-RcYxBqRIl_8kBJm-zvmyDcZye72F0ygFjXYIUjINqqLX_OXLzwlwlAmXKHvj2JJuFRfVnbzB8NcGMGDaOTwIhgwTc7tK17fzdkK1Kt4na6KgZCIEadYECHDz9upQhKI/s1159/IMG_0274.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaxPXNGkV_d2HoT5wCHHyO9Bgll0aEIByXcoPyYUhAmRqphbOCpaCxW6Cg0TV7-RcYxBqRIl_8kBJm-zvmyDcZye72F0ygFjXYIUjINqqLX_OXLzwlwlAmXKHvj2JJuFRfVnbzB8NcGMGDaOTwIhgwTc7tK17fzdkK1Kt4na6KgZCIEadYECHDz9upQhKI/w400-h300/IMG_0274.jpg" width="400" /></a></div><br /><div><br /></div><h2 style="text-align: left;">ingredients</h2><div><ul style="text-align: left;"><li>una làmina de pasta de full rectangular</li><li>600gr de pomes "Fuji"</li><li>el suc de mitja llimona</li><li>100gr de sucre moré</li><li>40gr de mantega</li><li>75cc de vi de Xerés dolç</li><li>un rovell d'ou batut amb una mica de llet</li><li>un polsim més de sucre moré</li></ul><h3 style="text-align: left;">preparació</h3></div><div>Peleu les pomes, talleu-les a llesques no massa fines i poseu-les en una paella, amb la mantega, el suc de llimona i el sucre moré...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdS7ymNve_wykQcs-R2SlZZz7rDJO7ixveUBTpKwLaIB9ERKn0tLzIM_-xxv5V_3Lr-y_6GAVQ8aWC1AXdP8VcJW7tsRs6harEFL3rUUorGrn8kNLIBPbq5F3DnMd2f2yqe26eF9EuS8HVXrCrmiYdNMM4qyq33YSKT4D4eSqapo1R5SjqMt4u0BUnZhXj/s869/IMG_0215.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdS7ymNve_wykQcs-R2SlZZz7rDJO7ixveUBTpKwLaIB9ERKn0tLzIM_-xxv5V_3Lr-y_6GAVQ8aWC1AXdP8VcJW7tsRs6harEFL3rUUorGrn8kNLIBPbq5F3DnMd2f2yqe26eF9EuS8HVXrCrmiYdNMM4qyq33YSKT4D4eSqapo1R5SjqMt4u0BUnZhXj/s320/IMG_0215.jpg" width="320" /></a></div>coeu a foc mitjà i cuidant que no es cremi la poma, fins que comenci a caramelitzar...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAewEHgQnqBRhUsh7qf0GaaOSnCUCL0IjJ2txw7J8erwbTUZ-bIDyEhKfS69y-QSEyCyGaVXbBfHk2ihwfflF6VKFSTJoPYCTP4ltrPVSzbnvdUpVIqZZNwpczRZiS7uMdBqPpYjZVsYFFpI8iFftWrTGOV8xDW4jKAG3R5FSpYKDV4x2kb1wNNwcTuxL-/s869/IMG_0216.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAewEHgQnqBRhUsh7qf0GaaOSnCUCL0IjJ2txw7J8erwbTUZ-bIDyEhKfS69y-QSEyCyGaVXbBfHk2ihwfflF6VKFSTJoPYCTP4ltrPVSzbnvdUpVIqZZNwpczRZiS7uMdBqPpYjZVsYFFpI8iFftWrTGOV8xDW4jKAG3R5FSpYKDV4x2kb1wNNwcTuxL-/s320/IMG_0216.jpg" width="320" /></a></div>llavors, afegiu el xerés i continueu coent fins que redueixi i caramelitzi de nou..<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPbIpJH3Mm5ZKLq8ujpbgUlWKC0xO9x9I08AU1Z4z9Kmobl-EF73Xk5pu63zOnMXOygOcm15ZwQ1wzQyWtoPjp4osgYM3ra-xGHLV7updMd0SS4iW7NgaYrnoWwSJvEOQ3QlLFP1OTM10WEzb4kgi7SnLLSS6zG9dYSF9SlavWEs3eFm9SYDRBZFHEhEsY/s1159/IMG_0218.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPbIpJH3Mm5ZKLq8ujpbgUlWKC0xO9x9I08AU1Z4z9Kmobl-EF73Xk5pu63zOnMXOygOcm15ZwQ1wzQyWtoPjp4osgYM3ra-xGHLV7updMd0SS4iW7NgaYrnoWwSJvEOQ3QlLFP1OTM10WEzb4kgi7SnLLSS6zG9dYSF9SlavWEs3eFm9SYDRBZFHEhEsY/s320/IMG_0218.jpg" width="320" /></a></div>Retireu de la paella i deixeu refredar.<div><div>Quan la poma estigui ben freda, escalfeu el forn a 180ºC, calor dalt i baix. </div><div>Esteneu la pasta de full, amideu el costat estret i sense tallar res, dividiu-lo en tres parts iguals, de dalt a baix.</div><div>Com veieu a la foto, a les dues bandes laterals, els feu talls, d'uns dos dits d'ample, donant-los-hi una mica d'inclinació...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsW1T8H2FcLcALEzmUXnDm0AhywMWVgkGS-o1LymuWIx_fUXFNvqb9GuR_GiuKc6cmIqd379syQSDbQ7w3POaIZ_lXHZ8LEP8GXA2UYwusvGEv9GuNjnJm_HlY-BGbSEw3IiOiAjU9m9CyUspRXEDuQHQ32aQkOXR6GlWvDNYCdMvVq2VFumliyChKUJAg/s869/IMG_0251.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="651" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsW1T8H2FcLcALEzmUXnDm0AhywMWVgkGS-o1LymuWIx_fUXFNvqb9GuR_GiuKc6cmIqd379syQSDbQ7w3POaIZ_lXHZ8LEP8GXA2UYwusvGEv9GuNjnJm_HlY-BGbSEw3IiOiAjU9m9CyUspRXEDuQHQ32aQkOXR6GlWvDNYCdMvVq2VFumliyChKUJAg/s320/IMG_0251.jpg" width="240" /></a></div>repartiu la poma per la part del mig, que hem deixat sense tallar, deixant un espai sense posar poma, als dos extrems, per poder-los tancar...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1TWoVLEUWyRkvYLdkfFNMK5WPwcoGHj-iCfBs35swVSPNR4K8kObEUr7Hn0uoWkbTPp-xfwIW_tXpToN3zbsh5KFP7jgxLBXWqRTnkzGR89av71krgUDvXIMIH9ahqAwqGyBdSeWiI8YFmj-FM9lDfD9sqk4gpRlf0bH4tVSe9q6cyR-zRZOEXeciOVeK/s869/IMG_0253.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="651" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1TWoVLEUWyRkvYLdkfFNMK5WPwcoGHj-iCfBs35swVSPNR4K8kObEUr7Hn0uoWkbTPp-xfwIW_tXpToN3zbsh5KFP7jgxLBXWqRTnkzGR89av71krgUDvXIMIH9ahqAwqGyBdSeWiI8YFmj-FM9lDfD9sqk4gpRlf0bH4tVSe9q6cyR-zRZOEXeciOVeK/s320/IMG_0253.jpg" width="240" /></a></div>tanqueu l'extrem de dalt, i després, agafant les tires de pasta, primer una de la dreta, després, la de l'esquerra, i així fins arribar al final, les aneu creuant, per deixar la poma ben tancada...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjilnberdpcfGEFxP9duDOSbQyC4MhjIy_cgZyhKhg268TyDj7Q25LC9lOhh3T2akMHkC2RF0Lt1ZloA9phmjKtH6rlVmhRXZR_ZzIG-ocPjZ63o_SD0veMmWfgje4qefdwKliZ9JQZ38cveW89ofhhltlzE0H-vMNSBzUKrAwUiqczY5Tdk0b6I2AcEswL/s869/IMG_0254.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="651" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjilnberdpcfGEFxP9duDOSbQyC4MhjIy_cgZyhKhg268TyDj7Q25LC9lOhh3T2akMHkC2RF0Lt1ZloA9phmjKtH6rlVmhRXZR_ZzIG-ocPjZ63o_SD0veMmWfgje4qefdwKliZ9JQZ38cveW89ofhhltlzE0H-vMNSBzUKrAwUiqczY5Tdk0b6I2AcEswL/s320/IMG_0254.jpg" width="240" /></a></div>per últim, tanqueu també la pasta del final...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKmKRWN78t7b0L_gERODMnmpZdiTMFo2jKiu-bfb5tpPGefWcRr51MS5MdAWC18cPC_m1iAF5CraeMZyZ6ew1SeomrfQ8hc8k2jiyhAsQ3NmsonyareSNL2yvOgEK6zi9-hkF8KaiNqhutKzU5KqXt5ZFKXBknS9poj_dhQ2OUb4FElj0lTBNiLji8KYtu/s869/IMG_0257.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKmKRWN78t7b0L_gERODMnmpZdiTMFo2jKiu-bfb5tpPGefWcRr51MS5MdAWC18cPC_m1iAF5CraeMZyZ6ew1SeomrfQ8hc8k2jiyhAsQ3NmsonyareSNL2yvOgEK6zi9-hkF8KaiNqhutKzU5KqXt5ZFKXBknS9poj_dhQ2OUb4FElj0lTBNiLji8KYtu/s320/IMG_0257.jpg" width="320" /></a></div>pinteu la pasta amb el rovell d'ou batut amb una mica de llet...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW2M08q1UExq3nU7N7Uxe5KR8XrqNAA_JuNW3ifEPj6R6iux7-TikM-9ZGRSJVpgXq9CWcwoM8WkxCd0e1HsxiNVwMgYqA9IqDWctT7yG5oFLxu8j8z8EnsZkCrGLbrwmaDTZfPAYbRLGNNt0xGDz09ynqNwJgSr1tvvYMuEbTHf3xTocOcNugQ4QdcPAx/s869/IMG_0258.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW2M08q1UExq3nU7N7Uxe5KR8XrqNAA_JuNW3ifEPj6R6iux7-TikM-9ZGRSJVpgXq9CWcwoM8WkxCd0e1HsxiNVwMgYqA9IqDWctT7yG5oFLxu8j8z8EnsZkCrGLbrwmaDTZfPAYbRLGNNt0xGDz09ynqNwJgSr1tvvYMuEbTHf3xTocOcNugQ4QdcPAx/s320/IMG_0258.jpg" width="320" /></a></div>empolseu amb una mica de sucre moré...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyULTRvVWqJpQ0N7GV7uKnmxNG3Kgqor9KHcMrzylimh_zM_9SoS1sC-2pT11chnRFOHyCpBijANKFWzh2GLIR9NrFiE3oNdi4HvlNjG_pBQOUTWWt9JHs91VD8UStKBlWxQpfgOr3MLXfDu1naKLmyShnL0vcFtIpQG5ZpI-E5fdxB5TxLFkZesyYsm3b/s869/IMG_0261.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyULTRvVWqJpQ0N7GV7uKnmxNG3Kgqor9KHcMrzylimh_zM_9SoS1sC-2pT11chnRFOHyCpBijANKFWzh2GLIR9NrFiE3oNdi4HvlNjG_pBQOUTWWt9JHs91VD8UStKBlWxQpfgOr3MLXfDu1naKLmyShnL0vcFtIpQG5ZpI-E5fdxB5TxLFkZesyYsm3b/s320/IMG_0261.jpg" width="320" /></a></div>enforneu i coeu durant 40 o 45 minuts, o fins que la pasta estigui daurada...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx8R1EvYtFios_sb3RPtrBwQYy84hhZassrDomhceGKGNOE9vwBANxpjYigWrLthojYQ9U-oE67WTKmwHogLDmDlzqXn73pnVUmQoTNvNY-CCSMZMG1FRe1t7nWdXtBQ_S3q_I1sKMAA92vjU1qRB3U0aQP836c0dnkg4ke1HQxwY3s2VtuO9b2G1wB9cX/s869/IMG_0273.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx8R1EvYtFios_sb3RPtrBwQYy84hhZassrDomhceGKGNOE9vwBANxpjYigWrLthojYQ9U-oE67WTKmwHogLDmDlzqXn73pnVUmQoTNvNY-CCSMZMG1FRe1t7nWdXtBQ_S3q_I1sKMAA92vjU1qRB3U0aQP836c0dnkg4ke1HQxwY3s2VtuO9b2G1wB9cX/w400-h300/IMG_0273.jpg" width="400" /></a></div><br /><div>bons dolços!!</div></div></div>bloggerhttp://www.blogger.com/profile/16963182282286691789noreply@blogger.com0tag:blogger.com,1999:blog-1725369216500962976.post-63125475331392009212024-02-10T19:26:00.003+01:002024-02-10T19:30:44.778+01:00Bescuit de coco sense gluten<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZPzU-JySPpN0ZwBU4Qp2l7zAkhJCvMK3Xnr8e44fMvBFZsp4Ahf2-rFpHF1hHEkFfR5SpTzuwjonbucm71Lztx4CfS3ksk-5QegkOFNT6KVQwAKqC2AdMHbZwdNRe2V1kJJC4rBYAsA99EaYGJcXLy-FRxApw4PkSS1rsg7bazFkzmf49SVB-oOf6wjyR/s1159/IMG_0324.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZPzU-JySPpN0ZwBU4Qp2l7zAkhJCvMK3Xnr8e44fMvBFZsp4Ahf2-rFpHF1hHEkFfR5SpTzuwjonbucm71Lztx4CfS3ksk-5QegkOFNT6KVQwAKqC2AdMHbZwdNRe2V1kJJC4rBYAsA99EaYGJcXLy-FRxApw4PkSS1rsg7bazFkzmf49SVB-oOf6wjyR/w400-h300/IMG_0324.jpg" width="400" /></a></div><p><br /></p><h2 style="text-align: left;">ingredients</h2><div><ul style="text-align: left;"><li>150gr de coco ratllat</li><li>150gr de farina d'arròs</li><li>90gr de maicena </li><li>un sobre de llevat sense gluten</li><li>8 ous sencers</li><li>300gr de sucre</li><li>300gr de nata de muntar </li><li>150gr d'oli de coco</li></ul><h4 style="text-align: left;">també necessitem:</h4><div><ul style="text-align: left;"><li>un motlle de 24x24cm</li><li>paper de forn</li><li>mantega</li></ul></div><h3 style="text-align: left;">preparació</h3></div><div>Posem l'oli de coco en una tassa, aquest és el seu aspecte, abans de fer-lo líquid...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKiTwGh3Zkz0gz0KLAiiKwdJCU6hb_HKmAuyGmp4DADcoAHggsL5k1UG8v-6YhGUSk3W7a02hcn9-SUuqYYaWPF74vzYYo6hZRqsX55g3QZPACLpzrCodAHNHbg3hYV_o7v_tqOE0_xi-e0YU7tFL0xkKvimlYPHx_TNcS3NVmWJlhcSr1tVOPuES0nAac/s869/IMG_0226.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKiTwGh3Zkz0gz0KLAiiKwdJCU6hb_HKmAuyGmp4DADcoAHggsL5k1UG8v-6YhGUSk3W7a02hcn9-SUuqYYaWPF74vzYYo6hZRqsX55g3QZPACLpzrCodAHNHbg3hYV_o7v_tqOE0_xi-e0YU7tFL0xkKvimlYPHx_TNcS3NVmWJlhcSr1tVOPuES0nAac/s320/IMG_0226.jpg" width="320" /></a></div>l'escalfem uns segons al microones, fins que es posi líquid...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbLfWYDyJqIHNaeyc6atn2I2reKjgUSjC5dC4i6z0uFOlnGWTBqAm93hViNz9OyS0bLjxZ0RHsOD0q0Ff9yfWSyUkcjLrmLIzWTnNWQ6JxPwCEo2UbwcyGlSdnpo4RlXlpOzADrcR6fPtlI6f2vJNsX_FxwoYBRIY6CkGcd8G3TidacyuMsuvl25GiyKXB/s869/IMG_0227.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbLfWYDyJqIHNaeyc6atn2I2reKjgUSjC5dC4i6z0uFOlnGWTBqAm93hViNz9OyS0bLjxZ0RHsOD0q0Ff9yfWSyUkcjLrmLIzWTnNWQ6JxPwCEo2UbwcyGlSdnpo4RlXlpOzADrcR6fPtlI6f2vJNsX_FxwoYBRIY6CkGcd8G3TidacyuMsuvl25GiyKXB/s320/IMG_0227.jpg" width="320" /></a></div><div>Escalfeu el forn a 180ºC, calor dalt i baix.</div>Unteu el motlle amb mantega i folreu-lo amb paper de forn...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAx5IMlotuRsHLQwRMKonzSIoY615ifvHmfyxiIO_4Kp6PttoCRPh3GJfVUgBWVOEzfM4ywghmN7xQBnMZMxNI39l7vmPG7y3u1fT5Vl4aCHfHGONUww7ujuqP388UOgmD6U6PKB1-V_wSQKGEJUpr1l7T1Wv-qvJYNck4B3tj1kNWK01lyB4pEmj8lUV0/s1159/IMG_0307.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAx5IMlotuRsHLQwRMKonzSIoY615ifvHmfyxiIO_4Kp6PttoCRPh3GJfVUgBWVOEzfM4ywghmN7xQBnMZMxNI39l7vmPG7y3u1fT5Vl4aCHfHGONUww7ujuqP388UOgmD6U6PKB1-V_wSQKGEJUpr1l7T1Wv-qvJYNck4B3tj1kNWK01lyB4pEmj8lUV0/s320/IMG_0307.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">Tritureu el coco ratllat i barregeu-lo amb la maicena, la farina d'arròs i amb el llevat.</span></div><div style="text-align: left;">Bateu els ous amb el sucre i un pessic de sal, fins que facin escuma.</div><div style="text-align: left;">Afegiu la nata i l'oli de coco, quan estigui ben integrat, afegiu les farines a poc a poc.</div><div style="text-align: left;">Aboqueu la pasta dins del motlle...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXGbw0w0Skv47Jf2l4dVjM9Z9GDhCxKMV2HEyqUbqQ9IS3moSVgQZCajnRDQjIkJ5VCLBrw7mOBktxdtZ_1VE4pLgnBcF-xXOqVn6Fp6-vbtiD1YCJ7v6_gQR0KUnPFBHemt-Hpcy33f53Eu7fM1xK558rER9EZubDBTT4z3rp6I5LmE8leNVzIcV-wDWH/s869/IMG_0309.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXGbw0w0Skv47Jf2l4dVjM9Z9GDhCxKMV2HEyqUbqQ9IS3moSVgQZCajnRDQjIkJ5VCLBrw7mOBktxdtZ_1VE4pLgnBcF-xXOqVn6Fp6-vbtiD1YCJ7v6_gQR0KUnPFBHemt-Hpcy33f53Eu7fM1xK558rER9EZubDBTT4z3rp6I5LmE8leNVzIcV-wDWH/s320/IMG_0309.jpg" width="320" /></a></div><div>i enforneu, coeu durant 35 o 40 minuts, comprobeu que estigui cuit de dins i sense treure'l del forn, apagat i amb la porta oberta, durant 15 minuts.<br /><div>Després, el treieu del forn i el desmotlleu damunt d'una reixeta fins que estigui fred...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjykcM0oRwKFfCHxdQ77_MGVyAm5EbuFzDATFFAK306MLFlwt_ma_HP701S32bQ4kAE4hu-6ljmds5eOFCpRIcO5Ml18-LDizRrD3cabLkbkDpM9XuuPkUUUiO0liyJY1PeWHwwjmpTRT7QIimmDrCw6pufUlAO1BRgqz1jVua49zhcJARzOojnavkJfW5m/s869/IMG_0318.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjykcM0oRwKFfCHxdQ77_MGVyAm5EbuFzDATFFAK306MLFlwt_ma_HP701S32bQ4kAE4hu-6ljmds5eOFCpRIcO5Ml18-LDizRrD3cabLkbkDpM9XuuPkUUUiO0liyJY1PeWHwwjmpTRT7QIimmDrCw6pufUlAO1BRgqz1jVua49zhcJARzOojnavkJfW5m/s320/IMG_0318.jpg" width="320" /></a></div>retalleu un trosset ben recte, de cada costat, perqué quedi més bonic i empolseu amb sucre glaç...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMtmKqBPsvBYuwhoDkZxNSqC4M62BplQ1XyZXnVMblsXRwZA3iCWNpEISZr9fvFa7L6sTNLX6qYJXk_z-NPNFkkIoMLx38qkZbgyLWepaJVgwN7E-yIADXaNIgStpB2JZMzbmpOZ9q6pVog0Cu7R7rML7cozF8bDlX1X5LCjS_e6Sg_xS5i8ka_wGvRkTs/s869/IMG_0323.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMtmKqBPsvBYuwhoDkZxNSqC4M62BplQ1XyZXnVMblsXRwZA3iCWNpEISZr9fvFa7L6sTNLX6qYJXk_z-NPNFkkIoMLx38qkZbgyLWepaJVgwN7E-yIADXaNIgStpB2JZMzbmpOZ9q6pVog0Cu7R7rML7cozF8bDlX1X5LCjS_e6Sg_xS5i8ka_wGvRkTs/w400-h300/IMG_0323.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_a6x7fl71xAtrU18JkowmxGwSH4avY8uArBhs3dTeO9IClFfnQ0wwCttqHEtabti3rVYltBOTckI_380vpAVagG9cXc1iIxHcJ0VGJ_bhyd2EvNtLpu4blJAXk-JT-tTIXBImv2j1EAfWWODHAUuqPDEPJjw1zniKm7991LfZKlUg9j9nkdUBGA-FhLgw/s869/IMG_0321.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_a6x7fl71xAtrU18JkowmxGwSH4avY8uArBhs3dTeO9IClFfnQ0wwCttqHEtabti3rVYltBOTckI_380vpAVagG9cXc1iIxHcJ0VGJ_bhyd2EvNtLpu4blJAXk-JT-tTIXBImv2j1EAfWWODHAUuqPDEPJjw1zniKm7991LfZKlUg9j9nkdUBGA-FhLgw/w400-h300/IMG_0321.jpg" width="400" /></a></div><br /><div>bones postres!!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /></div></div>bloggerhttp://www.blogger.com/profile/16963182282286691789noreply@blogger.com0tag:blogger.com,1999:blog-1725369216500962976.post-70094704821508952972024-02-08T09:50:00.000+01:002024-02-08T09:50:15.995+01:00Pastís de formatge amb torró de Xixona<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_chgyBF394r9msBJ4dSa_3QmXPokTYvTVAPYo0jp8PVx2N0yI-aNenzlVZaaH5pJMgeWLGRO04BVn3trEjV1OIVUxmz-ZHxTk6sFg92Z0GV6lU4VDEQQ4Mje6YDTBR-mjv7reValDcWprR0BpNorqdOA1cGK8maBJV1jBY9gwnlWFlrqm6qJMceV0RGUr/s869/IMG_0178.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_chgyBF394r9msBJ4dSa_3QmXPokTYvTVAPYo0jp8PVx2N0yI-aNenzlVZaaH5pJMgeWLGRO04BVn3trEjV1OIVUxmz-ZHxTk6sFg92Z0GV6lU4VDEQQ4Mje6YDTBR-mjv7reValDcWprR0BpNorqdOA1cGK8maBJV1jBY9gwnlWFlrqm6qJMceV0RGUr/w400-h300/IMG_0178.jpg" width="400" /></a></div><br /><h2 style="text-align: left;">ingredients</h2><div>per a 8 o 10 persones </div><div>un motlle de 18 o 20cm de diàmetre</div><h4 style="text-align: left;">per la base:</h4><div><ul style="text-align: left;"><li>170grs de galetes "Oreo"</li><li>70grs de mantega tova</li><li>paper de forn</li></ul><h4 style="text-align: left;">pel pastís:</h4><div><ul style="text-align: left;"><li>4 ous sencers (270grs)</li><li>200grs de torró de Xixona</li><li>250grs de formatge "Mascarpone"</li><li>350grs de formatge d'untar "Philadelphia"</li><li>100grs de sucre</li><li>25grs de "Maicena"</li></ul><h4 style="text-align: left;">per la crema de cobertura:</h4></div><div><ul style="text-align: left;"><li>180grs de llet</li><li>2 rovells d'ou</li><li>35grs de sucre</li><li>10grs de "Maicena"</li><li>dues o tres galetes "Oreo"</li></ul></div><h3 style="text-align: left;">preparació</h3></div><div>Escalfeu el forn a 180ºC, calor dalt i baix.</div><div>Unteu el motlle, amb mantega i poseu paper de forn a la base...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQN2JxJx1L6Cs2p27n5pSGAycbipFYou7PTWj9gy9S0EWeGRUyMK6Tvv8B__ZxK_5YGms1R8X5vrhuLDWWc5euwpRALGRLor7V5wLIud79CLAUU9DKr4MWu6kjfbqEQaV4pKSuxCmMXZizrgEYVL4ytfzbKTzbx3lWVQ2NprOB9Qywr1haV2VeAD3afMAi/s1031/IMG_0140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1031" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQN2JxJx1L6Cs2p27n5pSGAycbipFYou7PTWj9gy9S0EWeGRUyMK6Tvv8B__ZxK_5YGms1R8X5vrhuLDWWc5euwpRALGRLor7V5wLIud79CLAUU9DKr4MWu6kjfbqEQaV4pKSuxCmMXZizrgEYVL4ytfzbKTzbx3lWVQ2NprOB9Qywr1haV2VeAD3afMAi/s320/IMG_0140.jpg" width="320" /></a></div>Tritureu les galetes oreo, barregeu-les amb la mantega tova i poseu dins del motlle.<div>Aplaneu la pasta amb una cullera, perquè quedi ben compactada la base...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju7wWQJeawHILN6KX5DpzqClKAsDoixXyhS224UPIgCL87zH9OJcxRk__HdzmjkPEfT33D2q6SC3bh5wzjLNz-mbYtG_xbn6ojUc5eYBVE6YB5G2_P-Hci-fFN0uF-GtCfEaoMGMVXuEsvttohLh-7IiHsdDLIOakq49CzRUYD_tTbiTnjFpABXr0jXNE8/s958/IMG_0143.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="958" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju7wWQJeawHILN6KX5DpzqClKAsDoixXyhS224UPIgCL87zH9OJcxRk__HdzmjkPEfT33D2q6SC3bh5wzjLNz-mbYtG_xbn6ojUc5eYBVE6YB5G2_P-Hci-fFN0uF-GtCfEaoMGMVXuEsvttohLh-7IiHsdDLIOakq49CzRUYD_tTbiTnjFpABXr0jXNE8/s320/IMG_0143.jpg" width="320" /></a></div><div><div>després, aixafeu el torró amb una forquilla<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz5W2NNStkOdAIlQ7ZoEF18lpXJ0qEkN8Im0n5-jAioOMDrwxwDqlkAKQIsfkJxPTJeTTCv_C9CSvjoITxyWaOr_2KS_1m6NF1OtSHdh4oXwdZcqDQpRnVe1f04m6ufEsGNvtraZkcWjOCnoUus8J9C5cgdMw7bwDVlRla95bto9b8GzV2jFKplJhsX_sA/s869/IMG_0145.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz5W2NNStkOdAIlQ7ZoEF18lpXJ0qEkN8Im0n5-jAioOMDrwxwDqlkAKQIsfkJxPTJeTTCv_C9CSvjoITxyWaOr_2KS_1m6NF1OtSHdh4oXwdZcqDQpRnVe1f04m6ufEsGNvtraZkcWjOCnoUus8J9C5cgdMw7bwDVlRla95bto9b8GzV2jFKplJhsX_sA/s320/IMG_0145.jpg" width="320" /></a></div>en un bol, bateu els ous sencers, amb el sucre, fins que facin escuma.</div><div>Afegiu els formatges, la maicena i per últim el torrò aixafat.</div><div>Aboqueu aquesta crema dins del motlle...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVzlYbw6o-FYJuxvt5vcDYc4xqx4nVycQmcKHvpj5tRahJQpB3Mi1jkhK0QIiEIePrELrmpwBgf9-gCu4bUa02xdOIZ0ogXTA1Fm9C0BFfSHbrwWDbUbhJNgm-PxJ4NHRtoF2rDqRmIIvRsDyXOakkMQIZ8dHo26HiVevqTFklcdmvdMBaksGOUPB3asul/s869/IMG_0148.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVzlYbw6o-FYJuxvt5vcDYc4xqx4nVycQmcKHvpj5tRahJQpB3Mi1jkhK0QIiEIePrELrmpwBgf9-gCu4bUa02xdOIZ0ogXTA1Fm9C0BFfSHbrwWDbUbhJNgm-PxJ4NHRtoF2rDqRmIIvRsDyXOakkMQIZ8dHo26HiVevqTFklcdmvdMBaksGOUPB3asul/s320/IMG_0148.jpg" width="320" /></a></div>enforneu i coeu durant 40 minuts.</div><div>I sense treure el pastís, apagueu el forn i deixeu la porta una mica oberta, durant 30 minuts.</div><div>Després, retireu el pastís, desmotlleu i deixeu que es refredi completament...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggW96oik7gXwtlBsu145sGmuhTs3F0YWDWUQ1RBV8mzR2qJeGjmzSHiU9FhfjY8LxtGMcpv-zyn7JPcELXZK3YvjL0hJQk182xBxv4YX3bTUZeZXGJd8AKJE07CBEJ1NA0zY941KY25qTwnRdYmg9FMR_0TEwWkPmgVFrSJbY6x_ygLsNIKnLO_-_Tox9J/s1159/IMG_0167.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggW96oik7gXwtlBsu145sGmuhTs3F0YWDWUQ1RBV8mzR2qJeGjmzSHiU9FhfjY8LxtGMcpv-zyn7JPcELXZK3YvjL0hJQk182xBxv4YX3bTUZeZXGJd8AKJE07CBEJ1NA0zY941KY25qTwnRdYmg9FMR_0TEwWkPmgVFrSJbY6x_ygLsNIKnLO_-_Tox9J/s320/IMG_0167.jpg" width="320" /></a></div>Per acabar, feu la crema, aboqueu-la damunt del pastís, deixant que regalimi pels costats.</div><div>Reserveu a la nevera i abans de portar les postres a la taula, poseu-hi al damunt, dues o tres galetes, partides per la meitat....<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKYOqNc7N-b52VjQAiDU2UJfx_JGgBkAkGRDYDkL-6-GL5ZRlYgRHt7fAH4BVttOIMpnTR0pV4DClSjl8tYXjtFnNQ824ZhSE-9YGwSAhyphenhyphenGjG5rZuPnCiQ6p5HbTYPGPIq6l-nL-PwWlTVmN86Aap0A2WU2NzLtXEI5Th2HNimqWvFybjQEnopw8BBBFds/s869/IMG_0177.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKYOqNc7N-b52VjQAiDU2UJfx_JGgBkAkGRDYDkL-6-GL5ZRlYgRHt7fAH4BVttOIMpnTR0pV4DClSjl8tYXjtFnNQ824ZhSE-9YGwSAhyphenhyphenGjG5rZuPnCiQ6p5HbTYPGPIq6l-nL-PwWlTVmN86Aap0A2WU2NzLtXEI5Th2HNimqWvFybjQEnopw8BBBFds/w400-h300/IMG_0177.jpg" width="400" /></a></div><br /><div>bones postres!</div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div></div>bloggerhttp://www.blogger.com/profile/16963182282286691789noreply@blogger.com0tag:blogger.com,1999:blog-1725369216500962976.post-76787906698220295952024-02-07T12:15:00.001+01:002024-02-07T12:15:11.717+01:00Filets de gallineta amb porro i pèsols a la papillota<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicr9rTxeKgB9OyMuxCZtc7NQr7CaBjmn1-eIaoOSTw4cKH-fdANC-BVCPEhIxXUBVij3o9TmAOCPDPiomDa5lqtJoas3ECMdqcwjt9kalLyEU9ccy4O2O3Z7gFK3LKXvetPdiu2jSmmmeRq1z0_8pqWME0piLGmCGm8pyhzw92xsSbrHVQitowIOk86VCq/s1159/IMG_0303.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicr9rTxeKgB9OyMuxCZtc7NQr7CaBjmn1-eIaoOSTw4cKH-fdANC-BVCPEhIxXUBVij3o9TmAOCPDPiomDa5lqtJoas3ECMdqcwjt9kalLyEU9ccy4O2O3Z7gFK3LKXvetPdiu2jSmmmeRq1z0_8pqWME0piLGmCGm8pyhzw92xsSbrHVQitowIOk86VCq/w400-h300/IMG_0303.jpg" width="400" /></a></div><br /><h2 style="text-align: left;">ingredients</h2><div>per a 4 persones</div><div><ul style="text-align: left;"><li>8 filets de gallineta sense pell ni espines</li><li>2 porros</li><li>sal</li><li>oli d'oliva verge extra</li><li>pebre negre acabat de moldre</li><li>400grs de pèsols frescos o congelats</li><li>80grs de salmó fumat</li></ul><br /></div><h3 style="text-align: left;">preparació</h3><div>Coeu <b>els pesols</b>, amb aigua bullint i sal. </div><div>Quan estiguin cuits, escorreu i refredeu amb aigua freda.</div><div>Barregeu-los amb un raig d'oli i amb <b>el salmó</b>, tallat a trossets. Reserveu.</div><div><br /></div><div>Talleu quatre trossos grans de paper de forn, (que a cada un, hi pugui cabre, la racció d'una persona).</div><div>Renteu el porro i talleu-lo a rodanxes, no massa primes, repartiu-lo entre els quatre papers, saleu poseu un rajolí d'oli, tanqueu cada paquet per separat, poseu-los també cada un en un plat.</div><div>Entreu cada plat per separat, al microones i coeu durant 3 minuts, continueu fins a acabar de coure els quatre.</div><div>Uns minuts abans de portar a la taula, afegiu dos filets de gallineta, a cada paquet, salpebreu i torneu a coure dos minuts i mig, cada paquet.</div><div>Porteu a la taula, acabat de fer...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKEujqcAwTd8A80a-FUXZuAZn2FHnYv4rEN3aG_WMkFBaqrgA8c1_61BwuPH7pkpc91vOu6eK6_XQ4umSNN1NxVt-NlLKuNcUXCU0jbEVqhvcatm-SRbSnmRaXyp7WarkOBcoqqdOGryGapD7lLqIQ7e-XYb4EZ8k8vxAVclCHJYGn2BHnuKSoInHXI7lC/s1159/IMG_0304.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKEujqcAwTd8A80a-FUXZuAZn2FHnYv4rEN3aG_WMkFBaqrgA8c1_61BwuPH7pkpc91vOu6eK6_XQ4umSNN1NxVt-NlLKuNcUXCU0jbEVqhvcatm-SRbSnmRaXyp7WarkOBcoqqdOGryGapD7lLqIQ7e-XYb4EZ8k8vxAVclCHJYGn2BHnuKSoInHXI7lC/w400-h300/IMG_0304.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div>desitjo que us agradi!!</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>bloggerhttp://www.blogger.com/profile/16963182282286691789noreply@blogger.com0tag:blogger.com,1999:blog-1725369216500962976.post-79322599055804816592024-02-05T19:00:00.001+01:002024-02-05T19:00:15.056+01:00Canelons de carxofa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDnNsAEdOhiCQteG8ADaFfmBaam03Os8FKPCzqHNfgTNRu0opOLAb_DTjqbOa1zST-daGJ6jcLU82bwtL2T87iJHoEXvK60nF5MahFlAc3ItDjexkAPwbkxYWQK9qLYDayGyn-MKlIniWIXK5AEWjVKL9WilmDO38BsrkS3vr0iJD4fJJnymmzM6OIgB2l/s1159/IMG_0116.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDnNsAEdOhiCQteG8ADaFfmBaam03Os8FKPCzqHNfgTNRu0opOLAb_DTjqbOa1zST-daGJ6jcLU82bwtL2T87iJHoEXvK60nF5MahFlAc3ItDjexkAPwbkxYWQK9qLYDayGyn-MKlIniWIXK5AEWjVKL9WilmDO38BsrkS3vr0iJD4fJJnymmzM6OIgB2l/w400-h300/IMG_0116.jpg" width="400" /></a></div><p><br /></p><h2 style="text-align: left;">ingredients</h2><div>per a 4 persones</div><div><ul style="text-align: left;"><li>12 plaques de canelons "Pavo"</li><li>80gr de formatge parmesà ratllat</li></ul><h4 style="text-align: left;">pel farcit:</h4><div><ul style="text-align: left;"><li>300grs de cors de carxofa fresca</li><li>50gr de blanc de porro</li><li>sal</li><li>pebre negre molt (opcional)</li><li>oli d'oliva verge extra</li><li>3 ous batuts</li><li>50grs de formatge parmesà ratllat</li></ul><h4 style="text-align: left;">per la bexamel:</h4><div><ul style="text-align: left;"><li>1/2 litre de llet</li><li>una cullerada d'oli d'oliva verge extra</li><li>50grs de mantega</li><li>sal</li></ul></div><h4 style="text-align: left;">per la base del plat:</h4></div><div><ul style="text-align: left;"><li>400grs de tomates madures i fermes</li><li>sucre</li><li>sal</li><li>oli d'oliva verge extra</li></ul></div><h3 style="text-align: left;">preparació</h3></div><div>Per fer <b>la salsa de tomata</b>: Pelem les tomates, retirem les llavors i les tallem a daus molt petits...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1tWhyYMCJFqaAovxs9BZakbNIYZfimwtEQlfTy23S9r9ewpUTcsJuTzQUl_SKqEnZ4tNXhIzt7tdxnNSc6K-btH2SDLJh4sS6xTE3ToTwxJ1KxLKTW0-iR523cwKpoSB4BgxGf1lJr6x3aEVRuVGhCoK39SvZAx-ohkvuK98pH8AvWnX2EMYKE-8XuzbC/s869/IMG_0098.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1tWhyYMCJFqaAovxs9BZakbNIYZfimwtEQlfTy23S9r9ewpUTcsJuTzQUl_SKqEnZ4tNXhIzt7tdxnNSc6K-btH2SDLJh4sS6xTE3ToTwxJ1KxLKTW0-iR523cwKpoSB4BgxGf1lJr6x3aEVRuVGhCoK39SvZAx-ohkvuK98pH8AvWnX2EMYKE-8XuzbC/s320/IMG_0098.jpg" width="320" /></a></div>els posem en una safata de vidre que pugui anar al microones, salem i posem un raig d'oli.<div>La tapem amb tapa o amb paper de forn i l'entrem al micrones, 16 minuts, màxima potència. Reservem per quan farem els plats.</div><div>Pelem les carxofes i deixem sols els cors, els posem coberts d'aigua freda, amb un grapat de julivert, perquè no es posin negres, (no tireu la resta, fulles tendres i tija, reserveu també amb aigua i julivert, per després, fregir-ho i fer una truita per un altre moment).</div><div>Talleu els cors, a daus tant petits compugueu i fregiu-los, junt amb el porro també tallat ben petit, en una paella, amb un raig d'oli, salpebreu i abans de retirar del foc, afegiu-hi els 50grs de formatge i els tres ous batuts, com si fèssiu un remenat...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQ_BVQ8eKDGLU3LxSmQRfMs9DlRt9IcdXMerTpvmejD4bCBYY0HuhUdBzJzktXtD6WLnFJ6SeWSgZLLE-hq3j3f_z7c6mLHEM2fBmsL75MkNcsPDR7TZsw-HOUuKQ6nvQG5wm_B57RwxgitFRy-W7E65iheZHP971chZhqcaDcVRpq28pih-9KCRLPZDq/s869/IMG_0124.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQ_BVQ8eKDGLU3LxSmQRfMs9DlRt9IcdXMerTpvmejD4bCBYY0HuhUdBzJzktXtD6WLnFJ6SeWSgZLLE-hq3j3f_z7c6mLHEM2fBmsL75MkNcsPDR7TZsw-HOUuKQ6nvQG5wm_B57RwxgitFRy-W7E65iheZHP971chZhqcaDcVRpq28pih-9KCRLPZDq/s320/IMG_0124.jpg" width="320" /></a></div>apart, feu la beixamel i quan estigui feta, barregeu 4 o 5 cullerades, al sofregit de carxofa...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0GMraRO7w7oukmxUYHkkovShT63LLFzJamB9LXKyq4vvOh3Zvr3qaogw4YZ-RZhNeIdCIZ-xu3FjTMj9O0ccWz4KTyk735QoznZ0x23nQC_hnaoP0uRSHIfD9ICM8AgiiLzOQDbdn7o5imtMP_pgWNIgbsc8seO-r3raANWyMCjp9sIVz-s6sO8xExt4g/s869/IMG_0125.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0GMraRO7w7oukmxUYHkkovShT63LLFzJamB9LXKyq4vvOh3Zvr3qaogw4YZ-RZhNeIdCIZ-xu3FjTMj9O0ccWz4KTyk735QoznZ0x23nQC_hnaoP0uRSHIfD9ICM8AgiiLzOQDbdn7o5imtMP_pgWNIgbsc8seO-r3raANWyMCjp9sIVz-s6sO8xExt4g/s320/IMG_0125.jpg" width="320" /></a></div>farciu els canelons i en poseu tres a cada plat, on abans, hi haurem posat una cullerada de tomata a cada un...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBXHnN7dvZv_pEl_lXXUIKFVmMUV1lBKP46_gC4SRQYpHHZOtG-lY_fqFF8KKnGrCfG00fAGaXUdtP2MWVd5shFxfSTouAjk3H2Lokd1uZCwJhW6X20mfc-Obu-pNRJmGSHXhj2u_l9_O1IVwcTQAhE50vV9PVnS8R2uuDXlacfH_kkZLNPvBOxPC6jOy3/s1159/IMG_0102.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBXHnN7dvZv_pEl_lXXUIKFVmMUV1lBKP46_gC4SRQYpHHZOtG-lY_fqFF8KKnGrCfG00fAGaXUdtP2MWVd5shFxfSTouAjk3H2Lokd1uZCwJhW6X20mfc-Obu-pNRJmGSHXhj2u_l9_O1IVwcTQAhE50vV9PVnS8R2uuDXlacfH_kkZLNPvBOxPC6jOy3/s320/IMG_0102.jpg" width="320" /></a></div>poseu la resta de la bexamel damunt dels canelons i empolseu amb el parmesà ratllat...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAZU_YyXUPQYJMnI81L8fuBMAzmnt8vEp5IldG5iIAxst8deBKB329kJR7co_f7RgmzOPwWJY8Mg77WuglbeD2di777oCDVc94oz7_NkxmVS-IZvA9lr2fokDHYtkQVS07_YOHCd52UEllCMtyi_0eeg0_WXCsRsgtj-UwnOesMQFAQZ4jaPJzKGJEglYH/s1159/IMG_0104.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAZU_YyXUPQYJMnI81L8fuBMAzmnt8vEp5IldG5iIAxst8deBKB329kJR7co_f7RgmzOPwWJY8Mg77WuglbeD2di777oCDVc94oz7_NkxmVS-IZvA9lr2fokDHYtkQVS07_YOHCd52UEllCMtyi_0eeg0_WXCsRsgtj-UwnOesMQFAQZ4jaPJzKGJEglYH/s320/IMG_0104.jpg" width="320" /></a></div>abans de portar els plats a la taula, escalfeu-los al microones o al forn, fins que es desfaci el formatge...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqLsWKVYmbdkBtvBswjpw1yrDNSYOdu9dCNqYOYdwNCeXrGd6agZ_gTrkmSMrGiWDBeI1VgDt9XcEzBJ2DQvNBWiBa4uk7AULJ5thn4NsX8z5wNGWxQ02IeKNkXNdcTtQInyaOzA6GqtPXL0ORdM-SVdsjrMlppxIr5cEJX116GeJNnpwmqv5Q5xj9azU-/s1159/IMG_0115.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqLsWKVYmbdkBtvBswjpw1yrDNSYOdu9dCNqYOYdwNCeXrGd6agZ_gTrkmSMrGiWDBeI1VgDt9XcEzBJ2DQvNBWiBa4uk7AULJ5thn4NsX8z5wNGWxQ02IeKNkXNdcTtQInyaOzA6GqtPXL0ORdM-SVdsjrMlppxIr5cEJX116GeJNnpwmqv5Q5xj9azU-/w400-h300/IMG_0115.jpg" width="400" /></a></div><br /><div><br /></div><div>bon profit!!</div></div>bloggerhttp://www.blogger.com/profile/16963182282286691789noreply@blogger.com0tag:blogger.com,1999:blog-1725369216500962976.post-81395463612559188602024-01-30T18:48:00.002+01:002024-01-30T18:48:37.300+01:00Macarrons de carn, espinacs i xampinyons a la fregidora d'aire<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxzjgy26wrgrKcbeHqXRXPK9TnRO5O8i-hwGt3LA0YSbKZZtb3zDZ7v9gEQTMGB_Tnih5TPMyCQTUlEhmc1zh-VSi9F19KfTczLdS_nrTTXgFhpi8-OYnibD8KCeoCUuJLswbNORzGF3cBrz6PdYbn4PdNjp4pxMi4ardTwTcu18of7GowmBsHmt853O3m/s1159/IMG_0074.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxzjgy26wrgrKcbeHqXRXPK9TnRO5O8i-hwGt3LA0YSbKZZtb3zDZ7v9gEQTMGB_Tnih5TPMyCQTUlEhmc1zh-VSi9F19KfTczLdS_nrTTXgFhpi8-OYnibD8KCeoCUuJLswbNORzGF3cBrz6PdYbn4PdNjp4pxMi4ardTwTcu18of7GowmBsHmt853O3m/w400-h300/IMG_0074.jpg" width="400" /></a></div><br /><h2 style="text-align: left;">ingredients</h2><div>per a 4 persones</div><div><ul style="text-align: left;"><li>400gr de macarrons (els he posat grans i ratllats)</li><li>300gr de carn picada (vedella, porc, pollastre,...)</li><li>300gr d'espinacs frescos</li><li>150gr de xampinyons frescos</li><li>dos grans d'all</li><li>150cc de llet evaporada</li><li>un ou sencer</li><li>pebre negre molt</li><li>sal</li><li>oli d'oliva verge extra</li><li>80gr formatge parmesà ratllat</li></ul><h3 style="text-align: left;"><br /></h3><h3 style="text-align: left;">preparació</h3></div><div>Renteu els espinacs, escaldeu, espremeu i talleu-los a trossets petits. Reserveu.</div><div>Salpebreu la carn i barregeu-la amb els alls picats i amb un raig d'oli.</div><div>Poseu-la en un bol que cápiga dins del cistell de la fregidora, programeu: 12 minuts, temperatura:190º.</div><div>Als 8 minuts, obriu el cistell, remeneu la carn i torneu a coure, aneu controlant que la carn no quedi apilotada i es cogui per tot igual.</div><div>Torneu a obrir el cistell i ara, barregeu-hi els xampinyons laminats, els espinacs i una mica més d'oli.</div><div>Programeu 6 minuts més, a la mateixa temperatura.</div><div>Mentre, apart, bateu l'ou amb la llet, la sal i una cullerada de parmesà. </div><div>Retireu el sofregit de la fregidora i barregeu-lo amb el batut d'ous, llet i formatge.</div><div>Aboqueu-ho tot, en una safata que pugui entrar al microones o al forn.</div><div><br /></div><div>Per últim, bulliu la pasta, segons les instruccions del fabricant.</div><div>Quan estigui cuita, (sense refredar-la), escorreu i barregeu-la al sofregit calent.</div><div>Empolseu la resta de formatge pel damunt i abans de portar a la taula, enforneu al microones o al forn, sols, fins que es comenci a fondre el formatge...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi40C7x7JUmIZcP9gfeufD5NhgVVd21cPBvJiE1SzFoIR8wRHYbdMBPK0RvXRYyEYVo6IcdpRMfGueTwoOr2hjzHWTuFt2GPqLkJNPu7wFSY1n27tQ2zudaLKVI15NEoUxGkYnQ6_rx3lSG-o8XaMAJlo7g2Ip4QtGIHgAugVRFqsIfGlSy2v_lsG2fiAY_/s869/IMG_0075.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi40C7x7JUmIZcP9gfeufD5NhgVVd21cPBvJiE1SzFoIR8wRHYbdMBPK0RvXRYyEYVo6IcdpRMfGueTwoOr2hjzHWTuFt2GPqLkJNPu7wFSY1n27tQ2zudaLKVI15NEoUxGkYnQ6_rx3lSG-o8XaMAJlo7g2Ip4QtGIHgAugVRFqsIfGlSy2v_lsG2fiAY_/s320/IMG_0075.jpg" width="320" /></a></div>espero que us agradi...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTlsevFzPxfvxs-m2euXdZRsTVTG40UFaQRnIt8U9GSPk8TwRFrzMxTCcLEI0oyI5N23MZkFW9mBmU4s790d2cbpCX3ehw0PWoanmcO4QSvfn6CaNP_j2fMkE3oe2Co5ovfBMd7K5vIYWgyGldAC51hxOcexIG7W5EYiFOVwUjlE-gB9Ijr4gkviHqKIW7/s869/IMG_0077.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTlsevFzPxfvxs-m2euXdZRsTVTG40UFaQRnIt8U9GSPk8TwRFrzMxTCcLEI0oyI5N23MZkFW9mBmU4s790d2cbpCX3ehw0PWoanmcO4QSvfn6CaNP_j2fMkE3oe2Co5ovfBMd7K5vIYWgyGldAC51hxOcexIG7W5EYiFOVwUjlE-gB9Ijr4gkviHqKIW7/w400-h300/IMG_0077.jpg" width="400" /></a></div><br /><div>bon profit!</div>bloggerhttp://www.blogger.com/profile/16963182282286691789noreply@blogger.com0tag:blogger.com,1999:blog-1725369216500962976.post-70931922509247739972024-01-26T09:08:00.000+01:002024-01-26T09:08:01.619+01:00Copa de crema de mandarina<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDwhWhZO4g_ZMLXZlLvPaXcaZ2v0NyjOSiz22krRdnDoRVrt2wbk964FYcT7YEeMwU1puY0Lp5-s6Uaez3CXEKgm_qfrddtmo3JPtqc6ES_WVOmUY6FbLJzVsivIcXVkBvzyFBN7jcliXib9u8xXyESJHV7MTHpQtH474tjJLJJmmsP_wDlbsWDpdLk-Tc/s1159/IMG_0066.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDwhWhZO4g_ZMLXZlLvPaXcaZ2v0NyjOSiz22krRdnDoRVrt2wbk964FYcT7YEeMwU1puY0Lp5-s6Uaez3CXEKgm_qfrddtmo3JPtqc6ES_WVOmUY6FbLJzVsivIcXVkBvzyFBN7jcliXib9u8xXyESJHV7MTHpQtH474tjJLJJmmsP_wDlbsWDpdLk-Tc/w400-h300/IMG_0066.jpg" width="400" /></a></div><br /><h2 style="text-align: left;">ingredients</h2><div>per a 6 persones</div><div><ul><li>250cc de suc de mandarina colat</li><li>dues cullerades de suc de llimona</li><li>3 fulles de gelatina</li><li>350gr de nata de muntar</li><li>100gr de sucre</li><li>la pell ratllada d'una mandarina</li></ul><h4 style="text-align: left;">també necessitem:</h4></div><div><ul style="text-align: left;"><li>150gr de nata de muntar</li><li>15gr de sucre glaç</li><li>perles de xocolata negra</li></ul><h3 style="text-align: left;">preparació</h3></div><div>Remulleu les fulles de gelatina, en aigua freda.</div><div>Espremeu les mandarines i coleu el suc, fins a tenir 250cc.</div><div>Escalfeu el suc de mandarina, amb el sucre i la pell ratllada d'una mandarina, abans que arribi a bullir, retireu del foc i barregeu-hi la gelatina espremuda, desfeu-la bé i deuxeu refredar, fora de la nevera.</div><div>Munteu la nata i barregeu-hi el suc fred...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMbffROYNOpgOLpibuKAIt28wCK1bGjMwTrFh_wGnJqEHwcCyQdhymUXHNWhg1FrBrHfrNLE9WieNK0lQnw5VLt8adkHQBoeZeRNTh770yfyHKsrcb5iP0vdejGk99lMY7GkFUgOh2ErLAhLH9kXGwjoJKudeynh8zQJ9SGXYxZ2H2FKZh5YxgwWebJdLD/s1159/IMG_0050.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMbffROYNOpgOLpibuKAIt28wCK1bGjMwTrFh_wGnJqEHwcCyQdhymUXHNWhg1FrBrHfrNLE9WieNK0lQnw5VLt8adkHQBoeZeRNTh770yfyHKsrcb5iP0vdejGk99lMY7GkFUgOh2ErLAhLH9kXGwjoJKudeynh8zQJ9SGXYxZ2H2FKZh5YxgwWebJdLD/s320/IMG_0050.jpg" width="320" /></a></div>barregeu bé i repartiu la crema entre les sis copes, reserveu a la nevera, fins que estigui quallada.<div>Adorneu la crema, amb la nata, muntada amb el sucre glaç i les perles de xocolata...<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEW9ot_XU3YVR3EizYdulHtSW2WL9Nz6yu6FkuGJf0KBEkrALBFt2pzUxzLqPt8WzH2-XbV0JwiLnRGtcjPa7mpx36PeqWROhkL0HXK1olTTwckaTdiECQbedex3XUUeP9t-m-_-2xtoGzd_ndPpjFxUV34yg8eMhgunEDefP8aQ0_Haf_q1K4pO7DKY4b/s1159/IMG_0062.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEW9ot_XU3YVR3EizYdulHtSW2WL9Nz6yu6FkuGJf0KBEkrALBFt2pzUxzLqPt8WzH2-XbV0JwiLnRGtcjPa7mpx36PeqWROhkL0HXK1olTTwckaTdiECQbedex3XUUeP9t-m-_-2xtoGzd_ndPpjFxUV34yg8eMhgunEDefP8aQ0_Haf_q1K4pO7DKY4b/w400-h300/IMG_0062.jpg" width="400" /></a></div><br /><div><br /></div><div>desitjo que us agradi!!</div></div></div>bloggerhttp://www.blogger.com/profile/16963182282286691789noreply@blogger.com0tag:blogger.com,1999:blog-1725369216500962976.post-33956297329890100302024-01-25T08:49:00.000+01:002024-01-25T08:49:19.863+01:00Quixé d'espinacs i bacallà<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNOnfW55dBgPBwuL1REYgC-wKCQdiWUyRtW03fv9F0_J-xjEBxLZiWSSkAOgkFyiDyEy-NDGXw-LYHulTwL_WP6ZN9FJ3fIGoK-IA9_PCJjC8xr2ERCJ9vvf3g6YvChDFBtk1-XKYneAHwfz0WGUaJmrEEoOKBMnPTCgu6B_GDXlM_QWSe0jpzwVxyw_7I/s1159/IMG_0119.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNOnfW55dBgPBwuL1REYgC-wKCQdiWUyRtW03fv9F0_J-xjEBxLZiWSSkAOgkFyiDyEy-NDGXw-LYHulTwL_WP6ZN9FJ3fIGoK-IA9_PCJjC8xr2ERCJ9vvf3g6YvChDFBtk1-XKYneAHwfz0WGUaJmrEEoOKBMnPTCgu6B_GDXlM_QWSe0jpzwVxyw_7I/w400-h300/IMG_0119.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqdhAZeD0I-QS2YIgvEot4zjJSD4oVEt0-b38RrNZPE5w0xpps3VXoxodhz7wwFqZB3VelZd8xWR7PmeQToWhcMH2L-iKcDzBqFZ0A5gI8MbuQCLOOC448_KREFfSpbDFtJE7QwrKcPRx4rzXfoGeIs2NYihyFB-WMbdqVnW-ERsL8ayiHGF_VVM-UyPEZ/s1159/IMG_0099.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqdhAZeD0I-QS2YIgvEot4zjJSD4oVEt0-b38RrNZPE5w0xpps3VXoxodhz7wwFqZB3VelZd8xWR7PmeQToWhcMH2L-iKcDzBqFZ0A5gI8MbuQCLOOC448_KREFfSpbDFtJE7QwrKcPRx4rzXfoGeIs2NYihyFB-WMbdqVnW-ERsL8ayiHGF_VVM-UyPEZ/w400-h300/IMG_0099.jpg" width="400" /></a></div><br /><div style="text-align: left;"><br /></div><h2 style="text-align: left;">ingredients:</h2></div><div><div><ul style="text-align: left;"><li>500gr d'espinacs frescos</li><li>4 o 5 alls tendres</li><li>150gr de bacallà dessalat</li><li>4 ous sencers</li><li>200cc de nata de muntar</li><li>sal</li><li>pebre negre molt</li><li>oli d'oliva verge extra</li><li>50gr de formatge parmesà ratllat</li><li>80gr de mozzarel-la ratllada</li></ul><h4>per fer la pasta brisa:</h4><div><ul><li>450gr. de farina de rebosteria</li><li>390gr. de mantega freda</li><li>1/2 cdeta. de sal</li><li>1/2cdeta. de sucre</li><li>una mica d'aigua freda</li></ul></div><h4 style="text-align: left;">també necessitem:</h4></div><div><ul style="text-align: left;"><li>un motlle de base desmuntable de 28cm </li><li>paper de forn</li></ul></div><h3 style="text-align: left;">preparació</h3></div><div>Comencem fent la pasta: En un bol, barregem la farina i la mantega, fins que tingui el aspecte de sorra...</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDmcZ73HDeA_5qlvz_ISoYtHqKWePQpIfkuNHf2UUm8fUfUV1kTmYx68ui9t810yxygqM5A4Pg3QRM2FI49cYMUa7ntLGPchYYG7bZ-dY-C2PVdwYMogAd8ehe5ZXNhgFpjaBjCdYdst7m/s1600/P4300006.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDmcZ73HDeA_5qlvz_ISoYtHqKWePQpIfkuNHf2UUm8fUfUV1kTmYx68ui9t810yxygqM5A4Pg3QRM2FI49cYMUa7ntLGPchYYG7bZ-dY-C2PVdwYMogAd8ehe5ZXNhgFpjaBjCdYdst7m/s320/P4300006.JPG" width="320" /></a></div><div>Afegim el sucre, la sal i una mica d'aigua, ho amassem, si cal afegim més aigua, (ben freda), fem una bola, la tapem amb paper film i la deixem reposar uns 15 minuts, en un lloc fresc...</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsJsxBdeQhUSrwHXv-y7M6nHRfVh8WUGyoDcXHK8Q9SQMlSbLbKg3GYeVN9-PwLBQd44MT7K8y7HEbfpiJ-O7baJOSzpRsTzZWC14KDmV9CzYamErmy1JQve9qK3iOQsQyZTSuWAUhIA_B/s1600/P4300007.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsJsxBdeQhUSrwHXv-y7M6nHRfVh8WUGyoDcXHK8Q9SQMlSbLbKg3GYeVN9-PwLBQd44MT7K8y7HEbfpiJ-O7baJOSzpRsTzZWC14KDmV9CzYamErmy1JQve9qK3iOQsQyZTSuWAUhIA_B/w320-h240/P4300007.JPG" width="320" /></a></div><div>Després, l'aplanem amb el corro, amb la pasta entre mig de dos papers de forn, deixant-la d'un gruix de 1/2 centímetre, més o menys, i la posem dins del motlle, amb un dels papers que em utilitzat, a la base.</div><div>Punxem la pasta amb una forquilla i reservem a la nevera...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOC2LsRuwhGm9Y5edXg_lGmS2Wb3WDXVd1aQ8WncbWWmXkoRh4mAzfLCY8Is2kMXndwuDMJdzCZoFIZk40F1OL4Q5kVt9mK-8IQrTNqOdpJOtMUCTVcs5m9cqVZty39b8Y1gkzyuEUALnR3vyHItjaS_MqyOrElDmp0aoohgg8HM5EbUUQG1Qmixypc3p4/s869/IMG_0090.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="651" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOC2LsRuwhGm9Y5edXg_lGmS2Wb3WDXVd1aQ8WncbWWmXkoRh4mAzfLCY8Is2kMXndwuDMJdzCZoFIZk40F1OL4Q5kVt9mK-8IQrTNqOdpJOtMUCTVcs5m9cqVZty39b8Y1gkzyuEUALnR3vyHItjaS_MqyOrElDmp0aoohgg8HM5EbUUQG1Qmixypc3p4/s320/IMG_0090.jpg" width="240" /></a></div><div>Escalfeu el forn a 180ºC, calor dalt i baix.</div>Renteu i escaldeu els espinacs amb aigua i sal. <div>Escorreu l'aigua i refredeu-los.</div><div>Després, els talleu, espremeu i fregiu-los amb un raig d'oli i els alls tendres trossejats.</div><div>Retireu del foc i afegiu-hi el bacallà esmicolat...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQbvwK3lEUtHavNvv_vMb4WKXfzQ0NuL5IznN26xe47aoANh_2ZlI0lkOF6alDooczB0Urk51U6PdQMB9XYhSBW6HkFjtbL_ZK0aeeNhR7EBKU0jkZFvuON7pCfuCbErGOzX8Njxu_37hhkoae1-Cg2Wfm1bn4M8xPtE8IDoWI8-a_ZGleU02ZBOIzc564/s1159/IMG_0088.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1159" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQbvwK3lEUtHavNvv_vMb4WKXfzQ0NuL5IznN26xe47aoANh_2ZlI0lkOF6alDooczB0Urk51U6PdQMB9XYhSBW6HkFjtbL_ZK0aeeNhR7EBKU0jkZFvuON7pCfuCbErGOzX8Njxu_37hhkoae1-Cg2Wfm1bn4M8xPtE8IDoWI8-a_ZGleU02ZBOIzc564/s320/IMG_0088.jpg" width="320" /></a></div>En un bol apart, bateu els ous amb la sal i la nata, salpebreu...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNgg_kZhfEGFtdTWalY-JVSf7wq4IrqTsZYrGyjUBsM8owyVJWw6rdw9J9p-xG0XWUxWYosRDwASyhR3n-aW2-MMGBy47bfjXVeSbc34yXeLbkBnE9nB4pwjz4dZrzzBXKWVrPyRW2hC8HkODhQt6FgsNqcWKnMh_YgTJ08ZGsrJmiekCGH-xnOYLJHmlG/s869/IMG_0092.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="651" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNgg_kZhfEGFtdTWalY-JVSf7wq4IrqTsZYrGyjUBsM8owyVJWw6rdw9J9p-xG0XWUxWYosRDwASyhR3n-aW2-MMGBy47bfjXVeSbc34yXeLbkBnE9nB4pwjz4dZrzzBXKWVrPyRW2hC8HkODhQt6FgsNqcWKnMh_YgTJ08ZGsrJmiekCGH-xnOYLJHmlG/s320/IMG_0092.jpg" width="240" /></a></div>afegiu els dos formatges ratllats...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb5Qk2eSshovS2PDdOH5OTg92qFa8DlbnJHst2z8l8yMuDN5HdG0KMG6zUMPBgD_QvAwXbSL9fWEVmLjEAG_cUW2_45Xb3gCTT7ta5aM7zb35coY7rd_FADpSWY3xpq7__0YuiMzzzHPaiemPPfPPrKpiy9WwGHcpPvLms0H1Hgl-AFBgDAe8qk731R1Yi/s869/IMG_0091.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="651" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb5Qk2eSshovS2PDdOH5OTg92qFa8DlbnJHst2z8l8yMuDN5HdG0KMG6zUMPBgD_QvAwXbSL9fWEVmLjEAG_cUW2_45Xb3gCTT7ta5aM7zb35coY7rd_FADpSWY3xpq7__0YuiMzzzHPaiemPPfPPrKpiy9WwGHcpPvLms0H1Hgl-AFBgDAe8qk731R1Yi/s320/IMG_0091.jpg" width="240" /></a></div>i barregeu-ho tot amb els espinacas.<div>Aboqueu-ho dins del motlle, damunt de la la pasta...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH2oiMbJjkhJzOdOL2v9fUwQ4zuLxaTGwlBlojGhGPIS4mfdve3bGtsHKrsG7W6I2xKZ5YUeW4BZAKQ8dNnyx-PfBOBpRYfwVzHBIWZJIPXwiiE3OeW7Xrpsf2BoJ4hyphenhyphen0hZMMd69ei4hlNkjxrRPZDaFj84COUzGayQ3bjx2HGCdk6OvnPtJpRe3jq5Hek/s869/IMG_0093.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="651" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH2oiMbJjkhJzOdOL2v9fUwQ4zuLxaTGwlBlojGhGPIS4mfdve3bGtsHKrsG7W6I2xKZ5YUeW4BZAKQ8dNnyx-PfBOBpRYfwVzHBIWZJIPXwiiE3OeW7Xrpsf2BoJ4hyphenhyphen0hZMMd69ei4hlNkjxrRPZDaFj84COUzGayQ3bjx2HGCdk6OvnPtJpRe3jq5Hek/s320/IMG_0093.jpg" width="240" /></a></div>enforneu i coeu durant 35 o 40 minuts, comproveu que estigui cuita de dins, retireu del forn i demotlleu.</div><div>Es pot menjar, tèbia, freda, o millor encara, calenta...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8LF-eAvLZJ3WzKPqVhgBO_zlD4m6Oy91MJZCaQQRlPWmX8OLu_OQvTDpbdIz2ry_deEdfQZk1HUIUW7DqXCGYGNWYqQ3U3C-wmKr2OmpBeaAeFHJQM4o6DC2vQTcF0ng3Dp8Zq6MAguJehBXejY0ZJtyampFiVy56BrvYv5ygWyI8UGJcC5iQZPkOLIta/s869/IMG_0120.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="651" data-original-width="869" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8LF-eAvLZJ3WzKPqVhgBO_zlD4m6Oy91MJZCaQQRlPWmX8OLu_OQvTDpbdIz2ry_deEdfQZk1HUIUW7DqXCGYGNWYqQ3U3C-wmKr2OmpBeaAeFHJQM4o6DC2vQTcF0ng3Dp8Zq6MAguJehBXejY0ZJtyampFiVy56BrvYv5ygWyI8UGJcC5iQZPkOLIta/w400-h300/IMG_0120.jpg" width="400" /></a></div><br /><div><br /></div><div>espero que us agradi!!</div></div>bloggerhttp://www.blogger.com/profile/16963182282286691789noreply@blogger.com0tag:blogger.com,1999:blog-1725369216500962976.post-40517641396989509312024-01-23T11:14:00.003+01:002024-01-23T11:14:54.981+01:00Amanida de pasta amb sípia, carbassó i parmesà <div class="separator" style="clear: both; text-align: center;">
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<h2>
Ingredients</h2>
per a 4 persones<br />
<ul>
<li>8 sípies petites o 4 de mitjanes</li>
<li>200gr. de pasta fresca tallarins </li>
<li>200gr. de faves mini en oli</li>
<li>350gr. de carbassó</li>
<li>2 tomates madures grosses</li>
<li>pinyons</li>
<li>sal</li>
<li>pebre negre molt</li>
<li>oli d'oliva verge extra<br /></li>
<li>orenga</li>
<li>encenalls de formatge parmesà </li>
</ul>
<h4>
per la vinagreta</h4>
<ul>
<li>1 cullerada de tinta de sípia</li>
<li>1 cullerada de vinagre de xerès</li>
<li> 5 cullerades d'oli d'oliva verge extra<br /></li>
<li>sal</li>
</ul>
<ul>
</ul>
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<h3>
Preparació</h3>
Poseu la bosseta de tinta, en un cassó al foc, amb 2 cullerades d'aigua; trenqueu-la i feu arrencar el bull. Coleu i reserveu.<br />
Per fer la <u><b>vinagreta</b></u>, barregeu 1 cullerada de tinta, amb el vinagre i l'oli, saleu a gust...<br />
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Peleu les tomates i talleu-les a bocins. Amaniu-les amb sal, oli i orenga. Reserveu en lloc fresc, durant 1 hora...<br />
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Escorreu l'oli de les faves i salteu-les 2 minuts en una paella...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNT4q057GX_pdf1QaleE3dZw953_818HBJTZYGp8PPjBI_O1hdl1xgvJ07BUk1jUtc9xPjL6hht5BXyjm68BrsYX-vAemy62QGmDE2JkhvL6eT8xseBQ-i8_J6HRhiUvFNvcYf5YtY7Dz6/s1600/P6270031.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNT4q057GX_pdf1QaleE3dZw953_818HBJTZYGp8PPjBI_O1hdl1xgvJ07BUk1jUtc9xPjL6hht5BXyjm68BrsYX-vAemy62QGmDE2JkhvL6eT8xseBQ-i8_J6HRhiUvFNvcYf5YtY7Dz6/s320/P6270031.JPG" width="320" /></a>
Talleu els <u><b>carbassons</b></u> a rodanxes fines i confiteu a foc baix, en una paella amb 2 cullerades d'oli, fins que quedin tous, saleu...<br />
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Torreu els pinyons en una paella sense oli.<br />
Amb l'ajuda d'un pelador, feu els encenalls de formatge. <br />
En una paella i a foc fort, fregiu les <u><b>sípies</b></u> (senceres o partides en dos trossos), amb 2 cullerades d'oli d'oliva, fins que estiguin daurades. Salpebreu.<br />
Bulliu la <u><b>pasta</b></u>, en aigua salada i amb un raig d'oli. Refredeu amb aigua i gel; escorreu i eixugueu-la.<br />
Esteneu la pasta a cada plat, en forma de creu, tal i com es veu en la fotografia...<br />
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farciu-la amb el carbassó i les faves, (reserveu-n'hi dues cullerades per adornar el plat)...<br />
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agafeu els extrems de la pasta i tanqueu, fent un paquet...<br />
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Poseu la resta de ingredients al plat, les faves, les sípies, els pinyons i la tomata...<br />
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Serviu a la taula amb la vinagreta a part en una salsera.<br />
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Bon profit!!<br />
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<br />bloggerhttp://www.blogger.com/profile/16963182282286691789noreply@blogger.com0tag:blogger.com,1999:blog-1725369216500962976.post-33363230292821656332024-01-19T09:48:00.003+01:002024-01-22T12:20:13.681+01:00Macarrons gratinats, amb tonyina, xampinyons i espinacs<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyCzPuW1RMwgfl3KbtvNfi4M8sT6skUqQhjtygvesXBKJL9_Co27EAh20jwsIlO5nEJt0cexyiUazrbzf8wo5zjAJ6aMiLIz01iMJHdPFIGy5MShcEaOkJx73IwRGW-ZJJglmq2k9E-t8uZn8Xld4t2eaMDqR-WGwn9-0iRkbsJTC_VdpJaqODaIz3Yw/s820/IMG_4164.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="820" data-original-width="820" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyCzPuW1RMwgfl3KbtvNfi4M8sT6skUqQhjtygvesXBKJL9_Co27EAh20jwsIlO5nEJt0cexyiUazrbzf8wo5zjAJ6aMiLIz01iMJHdPFIGy5MShcEaOkJx73IwRGW-ZJJglmq2k9E-t8uZn8Xld4t2eaMDqR-WGwn9-0iRkbsJTC_VdpJaqODaIz3Yw/w400-h400/IMG_4164.jpg" width="400" /></a></div><br /><br /><br /><p></p><h2 style="text-align: left;">ingredients</h2><div>per a 4 persones</div><div><ul style="text-align: left;"><li>400gr de macarrons ratllats</li><li>400gr d'espinacs frescos</li><li>250gr de xampinyons frescos</li><li>una ceba</li><li>tres grans d'all</li><li>sis tomates madures</li><li>250gr de tonyina en oli</li><li>tres rovells d'ou</li><li>120cc de vi blanc sec</li><li>200cc de llet evaporada o bé, de crema de llet</li><li>100gr de formatge cremós ratllat</li><li>sal</li><li>pebre negre molt</li><li>oli d'oliva verge extra</li></ul><h3 style="text-align: left;"><br /></h3><h3 style="text-align: left;">preparació</h3></div><div>Sofregiu la ceba i els alls, tot pelat i tallat a trossets...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUehv6IsJfDM_CzCWd7RLhqsJFNelfnkwVLonYzYe_pPrrEwTRf58IMJnfQcC0KZWWDVdACtPr9TZO_L2GpHoVKh1YgNJzm6Pn4tf6cLKadWOfDMOk21UkAJJdooJvU5k2o597mVpJcTnSFpfAYDFWaupxgqlY5moSjYTRzmzcfaMU6TZClu_Fjdk5Qw/s820/IMG_4150.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="820" data-original-width="820" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUehv6IsJfDM_CzCWd7RLhqsJFNelfnkwVLonYzYe_pPrrEwTRf58IMJnfQcC0KZWWDVdACtPr9TZO_L2GpHoVKh1YgNJzm6Pn4tf6cLKadWOfDMOk21UkAJJdooJvU5k2o597mVpJcTnSFpfAYDFWaupxgqlY5moSjYTRzmzcfaMU6TZClu_Fjdk5Qw/s320/IMG_4150.jpg" width="320" /></a></div>quan la ceba, comenci a transparentar, afegiu els xampinyons nets i laminats...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisg8X2B5uDYLcKq8e5vXiQoEn_m6Z27w2GARQkAsh5avABdaHVaRmFjs9uErlDsZ8dUQoN2nht1-7JKAdYzKQWun9BG-O45lvRR6xuGTO2-M7fJDUx-42BOcQPFbH4P-CHGjnHFmvIT62OsEaCUIgHHfHCPbEHWzQ8uFZf2ytvEVwBBK4RYrZkWtdPoQ/s820/IMG_4151.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="820" data-original-width="820" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisg8X2B5uDYLcKq8e5vXiQoEn_m6Z27w2GARQkAsh5avABdaHVaRmFjs9uErlDsZ8dUQoN2nht1-7JKAdYzKQWun9BG-O45lvRR6xuGTO2-M7fJDUx-42BOcQPFbH4P-CHGjnHFmvIT62OsEaCUIgHHfHCPbEHWzQ8uFZf2ytvEVwBBK4RYrZkWtdPoQ/s320/IMG_4151.jpg" width="320" /></a></div><div>i els espinacs,</div><div>Salpebreu i continueu la cocció uns minuts més, fins que els xampinyons estiguin cuits...</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-L1ZUjmzWdv2Xeg6Yr1Ekl7896gxBHhuh11XcXzUny5w9gvkfo7XbVdQc-onU8sItortL2NceRjQXII2i7Gz_0mKhpeeDJiTc-ko4eDBZGQq-oTXwgzTukjzlbNESiFWu-jPsrJdyi9r1P2YIVD-BQQFVkqAOEZ1dpH2HD9Sa1PmDE7j5M0nnmrfjpg/s820/IMG_4154.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="820" data-original-width="820" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-L1ZUjmzWdv2Xeg6Yr1Ekl7896gxBHhuh11XcXzUny5w9gvkfo7XbVdQc-onU8sItortL2NceRjQXII2i7Gz_0mKhpeeDJiTc-ko4eDBZGQq-oTXwgzTukjzlbNESiFWu-jPsrJdyi9r1P2YIVD-BQQFVkqAOEZ1dpH2HD9Sa1PmDE7j5M0nnmrfjpg/s320/IMG_4154.jpg" width="320" /></a></div>després, esmicoleu la tonyina...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicMNiP6I-0PitzI5gv2jnNfOMpTvi5fdeCS4gzj9CkKK1XZQez-y09DXnkHtXDFz7_RGk0XL9nCdyPq-L7lbGkAJYnEYpwTdMcHlNSpq35ajpWD3Ef4WNC_tjSOH3y5FHGnwAbSccz9TqpUKvb_-drjRj7sfBuNQjTi-kgfUiwOMXiev0kqRkoNGhn-g/s820/IMG_4152.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="820" data-original-width="820" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicMNiP6I-0PitzI5gv2jnNfOMpTvi5fdeCS4gzj9CkKK1XZQez-y09DXnkHtXDFz7_RGk0XL9nCdyPq-L7lbGkAJYnEYpwTdMcHlNSpq35ajpWD3Ef4WNC_tjSOH3y5FHGnwAbSccz9TqpUKvb_-drjRj7sfBuNQjTi-kgfUiwOMXiev0kqRkoNGhn-g/s320/IMG_4152.jpg" width="320" /></a></div>i afegiu-la al sofregit...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-L1ZUjmzWdv2Xeg6Yr1Ekl7896gxBHhuh11XcXzUny5w9gvkfo7XbVdQc-onU8sItortL2NceRjQXII2i7Gz_0mKhpeeDJiTc-ko4eDBZGQq-oTXwgzTukjzlbNESiFWu-jPsrJdyi9r1P2YIVD-BQQFVkqAOEZ1dpH2HD9Sa1PmDE7j5M0nnmrfjpg/s820/IMG_4154.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="820" data-original-width="820" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-L1ZUjmzWdv2Xeg6Yr1Ekl7896gxBHhuh11XcXzUny5w9gvkfo7XbVdQc-onU8sItortL2NceRjQXII2i7Gz_0mKhpeeDJiTc-ko4eDBZGQq-oTXwgzTukjzlbNESiFWu-jPsrJdyi9r1P2YIVD-BQQFVkqAOEZ1dpH2HD9Sa1PmDE7j5M0nnmrfjpg/s320/IMG_4154.jpg" width="320" /></a></div>retireu del foc i remeneu amb una espàtula, perquè es barregi tot...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUSr-NGBLe0FI8yaF0d7YlxDCtBGtXci9vedsH3YM-TTEKfU9d4I_nPdjKZ4p7XEUZb9wGvm5ZWqEg-l2Bec9K2BTKnet5bfDElTBtF40VA-HC7mhY3pl8Ll44z-kA94QxBnvBzOOxRqH6w5IQfmElw3KY3I4BY3ERA1n0C9CdG8AHjuvSqtSdrsOsA/s820/IMG_4156.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="820" data-original-width="820" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUSr-NGBLe0FI8yaF0d7YlxDCtBGtXci9vedsH3YM-TTEKfU9d4I_nPdjKZ4p7XEUZb9wGvm5ZWqEg-l2Bec9K2BTKnet5bfDElTBtF40VA-HC7mhY3pl8Ll44z-kA94QxBnvBzOOxRqH6w5IQfmElw3KY3I4BY3ERA1n0C9CdG8AHjuvSqtSdrsOsA/s320/IMG_4156.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpuq-cmxn5gTSgSPzj8vFcZRA3pjaCCdynGAK9QqGhVp8waKQLJaIY5IpVLfkeCrsfHKT19IopJ9vR9PCzTGCfutHDAHvzZKKeg22M_07u1z-UdnbPO3Ja26bsd490oPGzq7pM5kmhrLuIuapMRxKWkLFmXlT3kBu7IssVpQLwo_XdBHnywPI2iYEvaA/s820/IMG_4157.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="820" data-original-width="820" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpuq-cmxn5gTSgSPzj8vFcZRA3pjaCCdynGAK9QqGhVp8waKQLJaIY5IpVLfkeCrsfHKT19IopJ9vR9PCzTGCfutHDAHvzZKKeg22M_07u1z-UdnbPO3Ja26bsd490oPGzq7pM5kmhrLuIuapMRxKWkLFmXlT3kBu7IssVpQLwo_XdBHnywPI2iYEvaA/s320/IMG_4157.jpg" width="320" /></a></div>Coeu la pasta, amb abundant aigua amb sal, els minuts que aconselli el fabricant.<div>Escorreu-los i barregeu-los amb el sofregit...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqpHB46-BCLV5io3daKq62mpOTQJDjx5YOvdJ2BdwQYHb-fbu2oiy1NQwKax1Ak4OuTIOTY03LUs0Zv3MtH-xqkYEA8pBK2YPTYteMVgXFVPo8PfhKrwdH9eaR_1JUmXqH9pzTIrlK0BpDdd0mXI2m9OpKmUZJJkwRGQv_djgaUbVpw9HzRNjp_gqdvw/s820/IMG_4158.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="820" data-original-width="820" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqpHB46-BCLV5io3daKq62mpOTQJDjx5YOvdJ2BdwQYHb-fbu2oiy1NQwKax1Ak4OuTIOTY03LUs0Zv3MtH-xqkYEA8pBK2YPTYteMVgXFVPo8PfhKrwdH9eaR_1JUmXqH9pzTIrlK0BpDdd0mXI2m9OpKmUZJJkwRGQv_djgaUbVpw9HzRNjp_gqdvw/s320/IMG_4158.jpg" width="320" /></a></div>empolseu amb el formatge ratllat...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbc_fK6bYEfsQgGhcbi7GYHoqKujjSskzK7mzwYNL0aX5jBQhKBk88Abc95AYRRHMELKwZWezMd26gPTQy42AE16Biq8oNndwDrJNJr-zcu-goGGGDHLU7pX8R8OvF8YrKS64N7JLTmz55H8642krUQUmcbyyMtMgs0r33CozpHvpGK5hRzYzMw5HcxA/s820/IMG_4159.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="820" data-original-width="820" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbc_fK6bYEfsQgGhcbi7GYHoqKujjSskzK7mzwYNL0aX5jBQhKBk88Abc95AYRRHMELKwZWezMd26gPTQy42AE16Biq8oNndwDrJNJr-zcu-goGGGDHLU7pX8R8OvF8YrKS64N7JLTmz55H8642krUQUmcbyyMtMgs0r33CozpHvpGK5hRzYzMw5HcxA/s320/IMG_4159.jpg" width="320" /></a></div>i abans de portar-los a la taula, gratineu-los al forn...<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPg9sHfSr1QlEQoa9s1UzjR-x5M51BLgvEKog_bSPk76ugr7MCHJm3QEGleYpxh36BVAHVbFkJyjWRraGl_bBe0S5YFYhRCjEEvapOdfPonyyaxzMvGFsqCRyyQ2UCoP_jtYEp2dIoemij2JLgLSufZLoYHS5TUaLKsPNGlqFJjhUosiSoIY2LVSovJQ/s820/IMG_4163.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="820" data-original-width="820" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPg9sHfSr1QlEQoa9s1UzjR-x5M51BLgvEKog_bSPk76ugr7MCHJm3QEGleYpxh36BVAHVbFkJyjWRraGl_bBe0S5YFYhRCjEEvapOdfPonyyaxzMvGFsqCRyyQ2UCoP_jtYEp2dIoemij2JLgLSufZLoYHS5TUaLKsPNGlqFJjhUosiSoIY2LVSovJQ/w400-h400/IMG_4163.jpg" width="400" /></a></div><br /><div>bon profit!!!</div></div>bloggerhttp://www.blogger.com/profile/16963182282286691789noreply@blogger.com0