tag:blogger.com,1999:blog-10309320516095598632024-03-11T00:25:49.824+01:00Petita CuinaPetita cuinahttp://www.blogger.com/profile/08066963316970768483noreply@blogger.comBlogger120125tag:blogger.com,1999:blog-1030932051609559863.post-33646618294445187632011-12-10T21:24:00.000+01:002011-12-10T21:24:29.931+01:00Pastís rosas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4qHcf99h14QALKzNoWfAxSONDIlpmd_WXEAGVb6BeOQBZrEBj_7a9tpvQaPG6bSg01aER1zWGh8_wL2Inz5jQWGYFFiT3pwUWqIbn093XOIWpEHf3kXOfMIRH6bQT_r1lRqTAL3aZZnkg/s1600/DSCF1928.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4qHcf99h14QALKzNoWfAxSONDIlpmd_WXEAGVb6BeOQBZrEBj_7a9tpvQaPG6bSg01aER1zWGh8_wL2Inz5jQWGYFFiT3pwUWqIbn093XOIWpEHf3kXOfMIRH6bQT_r1lRqTAL3aZZnkg/s640/DSCF1928.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Faig una petita parada al blog, gracies a tots per la vostre paciència, e incondicionalitat, ens veurem ben aviat.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">P.D: Aquest pastis el vaig fer per l'agost per l'aniversari de la meva petita, fa tant de temps que no recordo la recepta exacte, es per aquest motiu que no l'he publicat :P , es farcit de trufa i trufa blanca, cobertura de xocolata blanca, pa de pessic de xocolata i micados blancs.... quan el torni a fer publicare la recepta.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Salut!</div><div class="separator" style="clear: both; text-align: left;">Nuria.</div>Petita cuinahttp://www.blogger.com/profile/08066963316970768483noreply@blogger.com21tag:blogger.com,1999:blog-1030932051609559863.post-17744230284754787672011-11-02T12:48:00.001+01:002011-11-03T12:45:46.861+01:00Pastís Halloween<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQVtyzbQr28O6MCCMGdWBZmgFAhTGrqdNghdxBhffJnUlfLnPTRytqDqnNWY-sMqj6rSYRckiS2akogRxhuZs7yYZp-YE-rYAQoKfKYb6RZtUB2Njp1F37LPMT0y8C77h9h5J_P0p2b75c/s1600/halloween+2011+034.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="622" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQVtyzbQr28O6MCCMGdWBZmgFAhTGrqdNghdxBhffJnUlfLnPTRytqDqnNWY-sMqj6rSYRckiS2akogRxhuZs7yYZp-YE-rYAQoKfKYb6RZtUB2Njp1F37LPMT0y8C77h9h5J_P0p2b75c/s640/halloween+2011+034.JPG" width="640" /></a></div><br />
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<br />
<br />
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<br />
Ingredients: (Per dos pastissos)<br />
<br />
Melmelada de maduixa.<br />
300g Xocolata negre (Nestle postres o altres)<br />
300g. Mantega pomada.<br />
<span style="font-family: Helvetica, Arial, sans-serif; font-size: x-small;"><em><strong></strong></em></span>200g. Sucre glacè.<br />
12 Ous (separant rovells i clares)<br />
100g. sucre normal.<br />
300g. farina.<br />
1 xic de sal.<br />
Atmella mòlta (a ull, jo he posat 125g per tots dos)<br />
Crema de xocolata (tipus nocilla)<br />
Almíbar (aigua i sucre a més ho he barrejat amb melmelada de maduixa, en un cassò al foc i pasat per la turmix)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlKR7Vu69_G_IErl8g2XiOn8gvt0s0HTEqJt9xpifIvZQIX0gUMv8AmG5uss8nvUl1OBFNSD6aOxGoMmlK77XH5X6tISeMwHtSpoBKo7MPFik-1VezBlLwmva9Y1ZjYj96E9RZyYdZNCvY/s1600/halloween+2011+030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="404" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlKR7Vu69_G_IErl8g2XiOn8gvt0s0HTEqJt9xpifIvZQIX0gUMv8AmG5uss8nvUl1OBFNSD6aOxGoMmlK77XH5X6tISeMwHtSpoBKo7MPFik-1VezBlLwmva9Y1ZjYj96E9RZyYdZNCvY/s640/halloween+2011+030.JPG" width="640" /></a></div><br />
Per la cobertura:<br />
Xocolata postres.<br />
Nata.<br />
Mantega.<br />
<br />
Per la masa de pastillatge:(calcular les proporcions)<br />
1kg. de sucre glas.<br />
1/3 de tassa d'aigua tébia.<br />
10g de gelatina netura en pols.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRaOlsVF0ZWxmQwQ2dfU5S2mcknI0CfEDUpFP5DfiLMEmxgOuZjFlVGmiOiCUpAegnj3A5ofqNZ3XLZJOdjntBJpvMyFFPkWFM4ELtGjoxCnpQhD7g7j8Vy9HKTClkjQafXEd-lDui8QYk/s1600/halloween+2011+033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRaOlsVF0ZWxmQwQ2dfU5S2mcknI0CfEDUpFP5DfiLMEmxgOuZjFlVGmiOiCUpAegnj3A5ofqNZ3XLZJOdjntBJpvMyFFPkWFM4ELtGjoxCnpQhD7g7j8Vy9HKTClkjQafXEd-lDui8QYk/s400/halloween+2011+033.JPG" width="291" /></a></div><br />
Elaboració:<br />
<br />
Per fer el pa de pessic:<br />
Es fon la xocolata i es barreja amb la mantega (jo ho faig al micro, més rapid i net, i el resultat es el mateix)<br />
A part es baten els rovells d'ou amb el sucre fins que blanquegin.<br />
S'ajunten les dues preparacions amb cura fins obtenir una consistencia uniforme.<br />
Es baten les clares a punt de neu molt forta (i se li afegeix el sucre normal una miqueta abans d'acabar de pujar-les).<br />
Tamisem la farina amb el xic de sal i afegim a la barreja anterior, molt poc a poc. Com es posarà molt dura la massa, també afegirem les atmelles mòltes.<br />
Finalment se li tiren les clares d'ou.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCLqG82Ad3tTv7mLmqHoM_Ec6V8y14nKtwBjhahYVWkpczLrDEs8hovbAI09VdGNP84HRBIo51JZ7TsWdZ8R0BWd3UJB8dFfPZsUbFmLe7VDVX7t0ecykxqBshR5dXh8cox__VfIQN-7ha/s1600/halloween+2011+025.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCLqG82Ad3tTv7mLmqHoM_Ec6V8y14nKtwBjhahYVWkpczLrDEs8hovbAI09VdGNP84HRBIo51JZ7TsWdZ8R0BWd3UJB8dFfPZsUbFmLe7VDVX7t0ecykxqBshR5dXh8cox__VfIQN-7ha/s200/halloween+2011+025.JPG" width="200" /></a>Ho posem al fornen un motlle untat amb mantega i enfarinat, que haurem preescalfat a 180º durant 45'.<br />
Refredem.<br />
Tallem el pastís i l'humitegem be amb l'almibar per ambdos costats, posem una fina capa de melmelada de maduixa i una altre de nocilla i repetim aquesta operació tantes vegades com calgui fins acabar de muntar el pastís, un cop enllestit, cubrim tot el pastís amb melmelada de maduixa i reservem.<br />
<br />
Per fer la cobertura posem tots els ingredients en un cassó, fins aconseguir una textura homogenia i brillant, després cubrim el pastís amb aquesta barreja.<br />
Per fer la masa de pastillatge:<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjVifGBS-DGmjJDhDGvJe6BMoUloEWlc7NxcHk1yh1RlEOcYmlKBeWHxG_qAhUyx8FYXAQGjYHLDJhZlbDpeYkhmlvE-7WswLbfy_g6ax7TdPGnRFrc-twx59Y6DtBtKTjoApFZKAEKy32/s1600/319255_10150346476741909_752596908_8306309_548785175_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjVifGBS-DGmjJDhDGvJe6BMoUloEWlc7NxcHk1yh1RlEOcYmlKBeWHxG_qAhUyx8FYXAQGjYHLDJhZlbDpeYkhmlvE-7WswLbfy_g6ax7TdPGnRFrc-twx59Y6DtBtKTjoApFZKAEKy32/s640/319255_10150346476741909_752596908_8306309_548785175_n.jpg" width="640" /></a>Aboquem la gelatina el l'aigua tebia i esperem dos minuts.<br />
Escalfem l'aigua fins que sigui ben disolta la gelatina.<br />
En un bol posem el sucre afegim l'aigua amb gelatina i batem fins que no s'enganxi, continuarem treballant la barreja en el marbre amb una mica de sucre a la base, per poder treballar millor ens enmantegarem les mans fins aconseguir una textura elastica (com el fondant)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1A8M9FacejRQneris2grW8GHtKc5mXmv2Idaa2UnQqRmSmiQTVsGejKKHNfrsIpGzpAThffbDus1Ftd9LgdKUT6JGrlCZWNq79QuDz71a9xhSEeHeRT920bmO3N9knkDnyskaftOzrgFm/s1600/316003_10150346479246909_752596908_8306335_600803323_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1A8M9FacejRQneris2grW8GHtKc5mXmv2Idaa2UnQqRmSmiQTVsGejKKHNfrsIpGzpAThffbDus1Ftd9LgdKUT6JGrlCZWNq79QuDz71a9xhSEeHeRT920bmO3N9knkDnyskaftOzrgFm/s320/316003_10150346479246909_752596908_8306335_600803323_n.jpg" width="240" /></a></div><br />
Hem de treballar ràpid, peruqe s'asseca molt mes ràpid que el fondant al no portar glicerina.<br />
<br />
<br />
*Aquesta ha sigut la meva primera festa de halloween i em va encantar!!!<br />
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També faig fer mort per xocolata, tot i que no he pujat la recepta, ja que hi hà molts per la blogosfera molt millor que el eu, el pastisset és un brownie.Petita cuinahttp://www.blogger.com/profile/08066963316970768483noreply@blogger.com21tag:blogger.com,1999:blog-1030932051609559863.post-76460326334510493522011-10-12T15:39:00.001+02:002011-10-21T17:11:52.766+02:00Recepta del 15: Mini-Bombas de moniato.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYEH96lXoU7NLnnlJwU0hCEYPXUSW22R86hVDKFdiA16gHpIlJfDWqhOu7d0dCAx-t6vE1Eku9hcwDELxWPxVRD8FpQ04m01X7nwrETgmdQGru-aXz-UoRoq_SOy1X2O1JTwKDuQzhp4fF/s1600/bombas+boniato+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYEH96lXoU7NLnnlJwU0hCEYPXUSW22R86hVDKFdiA16gHpIlJfDWqhOu7d0dCAx-t6vE1Eku9hcwDELxWPxVRD8FpQ04m01X7nwrETgmdQGru-aXz-UoRoq_SOy1X2O1JTwKDuQzhp4fF/s640/bombas+boniato+010.JPG" width="640" /></a></div><br />
<span class="highlight" id="spellCheckers0_0_*Aclaració">*Aclaració</span>: Aquests aperitius de les fotografies estan fetes íntegrament de moniato, en la segona "ronda" vaig afegir la mateixa quantitat de moniato que de patates, que per el meu gust son molt mes bones, així que la recepta va a parts iguals dels ingredients abans anomenats.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvz_PV-MJC6hEZqTdf1edI-z5HRQUUBeLmbl2c7JfwLS19IYZY4p1j-kngP_G5MPIG_Jl7lfyUXSVm1OHNCz_DIKq1dl6BL_9I2h3fV604XpYBufEInP3ulxb1THZITXAyFJdPailTJ12e/s1600/calendari_octubre2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvz_PV-MJC6hEZqTdf1edI-z5HRQUUBeLmbl2c7JfwLS19IYZY4p1j-kngP_G5MPIG_Jl7lfyUXSVm1OHNCz_DIKq1dl6BL_9I2h3fV604XpYBufEInP3ulxb1THZITXAyFJdPailTJ12e/s400/calendari_octubre2011.jpg" width="272" /></a></div><br />
Ingredients:<br />
<br />
<span class="highlight" id="spellCheckers0_1_250g">250g</span>. de moniato.<br />
<span class="highlight" id="spellCheckers0_2_250g">250g</span>. de patates.<br />
sal/pebre (al gust)<br />
1 <span class="highlight" id="spellCheckers0_3_cayena">cayena</span>. (o qualsevol altre tipus de picant)<br />
salsa de tomàquet fregit.<br />
1 polsim d'orenga (opcional).<br />
sal/pebre.<br />
<span class="highlight" id="spellCheckers0_4_200g">200g</span>. de carn picada de vedella.<br />
1 dent d'all.<br />
1 ceba gran.<br />
Formatge ratllat (emmental)<br />
Oli d'oliva.<br />
farina.<br />
ou batut.<br />
pa ratllat.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC-ML7N-2mFtNQxxAR_KS0A1FUcXWwtTRmX4V8zsxHgb7_rxaWpGF7YX93ukLgayUQZke4W8uwn6hy0z46756Dp2CCKMF9-So4UytNSxBmbzRungdmXvu6ThAUI2bLSSwPmHOFfiHJkGGw/s1600/bombas+boniato+001-crop.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC-ML7N-2mFtNQxxAR_KS0A1FUcXWwtTRmX4V8zsxHgb7_rxaWpGF7YX93ukLgayUQZke4W8uwn6hy0z46756Dp2CCKMF9-So4UytNSxBmbzRungdmXvu6ThAUI2bLSSwPmHOFfiHJkGGw/s640/bombas+boniato+001-crop.JPG" width="640" /></a></div><br />
Elaboració:<br />
<br />
Posem aigua al foc i afegim el moniato fins que sigui tou (<span class="highlight" id="spellCheckers0_5_40'">40'</span>-45' a foc baix i tapat).<br />
En una olla amb aigua posem les patates senceres i les fem bullir fins que siguin cuites (dependrà de la mida).<br />
<br />
En una paella amb oli farem el sofregit de la ceba i l'all, afegirem la carn picada i la deixarem fer (millor que quedi ben seca), corregim de sal/pebre i afegim l'orenga, desprès afegirem la salsa de tomàquet, en un morter piquem la <span class="highlight" id="spellCheckers0_6_cayena">cayena</span> i ho afegim(serà el toc picant ho podem substituir per altre tipus de picant al gust) ho deixem fer fins que tot estigui sec i ben fet, reservem.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioicAjdLeY361j-Yex3tbSrKct7IEe8d08rl9Qr8UdupGRZbDXTJx3XseJ1265us3yweAxxszXenwLJzcfRVGgxPOLqDtBKipBLtWYBY6KufpNQM-8XFgrRZU7ta9AB3n9RLwXu6CarWuH/s1600/bombas+boniato+005.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioicAjdLeY361j-Yex3tbSrKct7IEe8d08rl9Qr8UdupGRZbDXTJx3XseJ1265us3yweAxxszXenwLJzcfRVGgxPOLqDtBKipBLtWYBY6KufpNQM-8XFgrRZU7ta9AB3n9RLwXu6CarWuH/s320/bombas+boniato+005.JPG" width="320" /></a>Un cop el moniato i la patata sigui cuit, ho pelem i ho aixafem amb una forquilla, corregim de sal i fem boletes amb aquest puré.<br />
<br />
Aixafem les boletes en el palmell de la mà i posem (al centre) una mica de formatge ratllat i un <span class="highlight" id="spellCheckers0_7_grapadet">grapadet</span> de carn picada, i tanquem la "boleta" amb cura que el farcit quedi al mig, fem la mateixa operació fins esgotar els ingredients.<br />
<br />
Passem cada boleta per farina, després per ou batut i tot seguit per el pa ratllat, ho fregim en abundant oli calent fins que sigui daurat.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSqQQr0W0wPaBv3GCSc0hN_K5DL_mdq5JHXw6VDnrAnivCRmJFTOTfVFhNvUr1Ze7SVmr8vqzGRcqtDDrsEdidlMsYgEXO20QmXRSOI0WgJ5sEtQVC1OUMeORU7E6AzVxwtm3noMaJxUVe/s1600/bombas+boniato+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSqQQr0W0wPaBv3GCSc0hN_K5DL_mdq5JHXw6VDnrAnivCRmJFTOTfVFhNvUr1Ze7SVmr8vqzGRcqtDDrsEdidlMsYgEXO20QmXRSOI0WgJ5sEtQVC1OUMeORU7E6AzVxwtm3noMaJxUVe/s640/bombas+boniato+003.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">*Nota: <em> Els que les feu només de moniato, heu de recordar, que el moniato, amb la calor (quan les fregim) puja el seu dolçor i es modificaría el punt de sal del puré, recomano congegar-les, perquè al fregir-les no quedi modificat el sabor.</em></div>Petita cuinahttp://www.blogger.com/profile/08066963316970768483noreply@blogger.com28tag:blogger.com,1999:blog-1030932051609559863.post-40596269775007219282011-06-15T08:00:00.002+02:002011-06-20T01:38:53.080+02:00Recepta del 15: Amanida de bacallà i taronja amb vinagreta de mel i festucs.<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEsDQFqbnUQqBXRwsKOr_AD1f_J4v75-l4t9TNCIQX0w19sh6Xmu3r3jmJaVYpKxWl1hE1Hpr8BCdgXEeyJaNeeXoDHQYD0VyeyEhMpYdwQa8upt7QLdD9P2cGFrI_6BUugae8Lot0GvFi/s1600/amanida+bacalla+i+taronja.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEsDQFqbnUQqBXRwsKOr_AD1f_J4v75-l4t9TNCIQX0w19sh6Xmu3r3jmJaVYpKxWl1hE1Hpr8BCdgXEeyJaNeeXoDHQYD0VyeyEhMpYdwQa8upt7QLdD9P2cGFrI_6BUugae8Lot0GvFi/s640/amanida+bacalla+i+taronja.jpg" t8="true" width="640px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Aquesta és la meva aportació a la recepta del 15 d'aquest més, la temàtica eren les amanides.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWL-28NNAL3ra38bBpYEfponvthkByAYCcHr6irqg-pprn4ROAFzIhQluamVy-y6Qwj-FZ41rFBUnKyjE0tubt168NlT6zHGpmupAiyKIQQKNPB4VyWWxTeEeW2JTp4ItEIjqIg-32QGaK/s1600/lareceptadel15_juny2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWL-28NNAL3ra38bBpYEfponvthkByAYCcHr6irqg-pprn4ROAFzIhQluamVy-y6Qwj-FZ41rFBUnKyjE0tubt168NlT6zHGpmupAiyKIQQKNPB4VyWWxTeEeW2JTp4ItEIjqIg-32QGaK/s1600/lareceptadel15_juny2011.jpg" t8="true" /></a></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ingredients:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Bacallà (dessalat).</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 taronges.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">festucs.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Fulls d'amanida (en aquest cas he posat brots tendres variats)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Oli d'oliva.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Vinagre de Xerès (el podeu substituir per qualsevol altre).</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cullerades de mel.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Orenga (opcional)</div>sal/pebre.<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq0Lqk_ksLeGwS4jEA7NhWgk4Le_wH4ksbE7rdPS9WK3Ioj0syfCfY2_ZtLKuihz0UeR0KeUqY1y9w3etcUeXcD3Rzj0Y1WB7CPgF3FBDCl4yaqDw5jNynF3pOKYmKw4n-diC5hRQZGsMs/s1600/DSCF1589768.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq0Lqk_ksLeGwS4jEA7NhWgk4Le_wH4ksbE7rdPS9WK3Ioj0syfCfY2_ZtLKuihz0UeR0KeUqY1y9w3etcUeXcD3Rzj0Y1WB7CPgF3FBDCl4yaqDw5jNynF3pOKYmKw4n-diC5hRQZGsMs/s640/DSCF1589768.jpg" t8="true" width="640px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Elaboració:<br />
<br />
<br />
El bacallà l'he fet tipus carpaccio, per poder tallar-lo l'ideal es tenir-lo congelat o semi-congelat, es més fàcil i pràctic, un cop tallat, reservarem els talls mes llargs per embolicar l'amanida. La resta el tallem més petit i reservem.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Agafem les taronges i les tallem en viu, separem tres o quatre grillons per decorar cada plat i la resta les tallarem per la meitat i reservem.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Preparem la vinagreta, com que el vinagre de Xerès és molt mes fort l'he posat una mica menys que en una vinagreta normal, barregem el vinagre, l'oli, la sal, el pebre (al gust), l'orenga i les dues cullerades de mel i emulsionem, reservem.</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjphe6-Mj7n8fNl5VL5rhhTWuME8qRdpJ6dSj6nKCTXQktDEzl3lpoAVTJlsn_ThY1EPjfvme2z8QcJIu7qK1aD6I3cX8iCj4g2fVki1DTupSLnX0Q9qjQUwIaXfLqeKsVGaxOCmBbCdH7b/s1600/DSCF1586.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjphe6-Mj7n8fNl5VL5rhhTWuME8qRdpJ6dSj6nKCTXQktDEzl3lpoAVTJlsn_ThY1EPjfvme2z8QcJIu7qK1aD6I3cX8iCj4g2fVki1DTupSLnX0Q9qjQUwIaXfLqeKsVGaxOCmBbCdH7b/s640/DSCF1586.JPG" t8="true" width="640px" /></a>El un bol posem els fulls de l'amanida ben nets, afegim el bacallà, les taronges, pelem els festucs (reservarem uns quants per donar-li el toc final) i els afegim, l'amanim bé amb la vinagreta i procedim a muntar el plat, al voltant del motlle, per la part interior posem els talls de bacallà, afegim l'amanida i pressionem, retirem el motlle, decorem amb la taronja i afegim una mica més de vinagreta per sobre i els voltants, per enllestir afegirem festucs pelats i trencats per sobre de la vinagreta i de l'amanida.<br />
<br />
Desitjo us agradi.<br />
Bon profit!<br />
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*<em>Èn Bernat Martínez va fer una de bacallà i taronja en un curs de l'aula gastronómica, que es d'on vaig treure l'idea</em></div>Petita cuinahttp://www.blogger.com/profile/08066963316970768483noreply@blogger.com33tag:blogger.com,1999:blog-1030932051609559863.post-87543979844270938842011-06-10T08:54:00.001+02:002011-06-20T01:40:07.420+02:00Coca de Sant Joan de crema amb toppings de xocolataAquesta és la meva primera coca de Sant Joan, la recepta original l'he tret de <a href="http://www.amposta.info/gastronomia/cocadesantjoan.htm">Amposta.info</a> L'unic tooning que li he fet ha sigut afegir al farcit trocets de xocolata al farcit, camviar la pell de llimona per pell de taronja i en comptes de fruita confitada que a casa no agrada gens he ensucrat uns talls de taronja i l'he posat directament a sobre de la coca en posarla al forn.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglrGEaNShM35K9ntqQJLA4wrYZTA4PoTB1wQ3J7l71JHM20fUsx9TrWlyBAM_iuhz0eO86_M0YgDRKW0B-LI-TojgzPmpsH6iwWrE_W_w7r4J86ip8FP0-0RLIvuB5oHhvfBgKU9n9COn-/s1600/DSCF1592.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglrGEaNShM35K9ntqQJLA4wrYZTA4PoTB1wQ3J7l71JHM20fUsx9TrWlyBAM_iuhz0eO86_M0YgDRKW0B-LI-TojgzPmpsH6iwWrE_W_w7r4J86ip8FP0-0RLIvuB5oHhvfBgKU9n9COn-/s640/DSCF1592.JPG" t8="true" width="640px" /></a></div><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Aquesta recepta es la meva primera aportació a <a href="http://memoriesdunacuinera.blogspot.com/2011/06/nit-de-sant-joan-la-mes-curta-de-lany.html">Memòries d'una cuinera</a>.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge_wuo1oooxH8lceEo1mPbCC2rQmGdJ58ZpTrNiLwbHDpc3PrR4SnNUimkbMMwXtFRNbOKx-hhT0No2cwKgCy-_FuUFPi3XrFUx0jjUy7NWbZLFV7ELehnRoM5mhYTNmHcL-A3NA652ayl/s1600/Coca_de_sant_Joan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge_wuo1oooxH8lceEo1mPbCC2rQmGdJ58ZpTrNiLwbHDpc3PrR4SnNUimkbMMwXtFRNbOKx-hhT0No2cwKgCy-_FuUFPi3XrFUx0jjUy7NWbZLFV7ELehnRoM5mhYTNmHcL-A3NA652ayl/s400/Coca_de_sant_Joan.jpg" t8="true" width="400px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
Ingredients:<br />
<br />
Per a la massa de la coca:<br />
<br />
- 300 grs. de farina (aprox.)<br />
- 50 grs. de mantega<br />
- 60 grs. de sucre<br />
- 35 grs. de llevadura fresca<br />
- 2 ous<br />
- 5 grs. de sal<br />
- 75 ml. de llet<br />
- 100 grs. farina d'ametlla<br />
- pell de taronja ratllada<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Per a la crema pastissera: <br />
<br />
- 5 rovells d'ou<br />
- 125 grs. de sucre<br />
- 50 grs. de farina de panís (maizena)<br />
- 625 ml. de llet<br />
- Una branca de canyella i una pell de taronja<br />
-Xocolata esbocinada<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDCwgHZxPw8-7YtJj83Es99vPKFluMqtEvdKCuSEJ6hLwq-npqrZ04wgd3hSwvSIYemtKJk_OHLZK9MvqlEPberE7duVOMeddCtN3bxFtQvNVlz1QJdZJ-gfMPJTP7O-Rnr5HOVS2NMoPz/s1600/DSCF1595ku.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDCwgHZxPw8-7YtJj83Es99vPKFluMqtEvdKCuSEJ6hLwq-npqrZ04wgd3hSwvSIYemtKJk_OHLZK9MvqlEPberE7duVOMeddCtN3bxFtQvNVlz1QJdZJ-gfMPJTP7O-Rnr5HOVS2NMoPz/s640/DSCF1595ku.jpg" t8="true" width="640px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Elaboració: </div> <br />
Crema pastissera: <br />
<br />
Posar a bullir la llet amb la pell de taronja i la branca de canyella. <br />
Mentrestant, batre els rovells d'ou amb el sucre. <br />
Un cop ben batut, afegir, poc a poc, la farina de panís. <br />
Incorporar la llet (abans la colarem i deixarem refredar una mica). <br />
Barrejar bé tots els ingredients, tornar a colar i posar al foc (la veritat es que jo només l'he colat un cop :P). <br />
S'ha de tenir al foc, sense deixar de remenar, fins que espessi. Posar la crema en una safata, tapar amb film transparent (procurant que el film toqui la crema) i deixar refredar<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD6RhxI887yqL115Z10bflWMtDNwu3gVYeQNIL-22uW6iAaf1VVhUTfASNy_fKOMtGxI6bRwNHR_-dG40VRIXWs1bFziOvRA99yayrqO3E3A6UIg5KT-ZtCulqy5lnRsoe7ilhT8YLI1W7/s1600/DSCF1603.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD6RhxI887yqL115Z10bflWMtDNwu3gVYeQNIL-22uW6iAaf1VVhUTfASNy_fKOMtGxI6bRwNHR_-dG40VRIXWs1bFziOvRA99yayrqO3E3A6UIg5KT-ZtCulqy5lnRsoe7ilhT8YLI1W7/s640/DSCF1603.JPG" t8="true" width="640px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Massa de la coca: </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><br />
Desfer el llevat amb la llet tèbia. Reservar. <br />
En un bol, batre els ous amb el sucre. <br />
Afegir la sal, la pell de taronja ratllada i la mantega (pomada). Barrejar bé. <br />
Incorporar a la barreja la llevadura amb la llet, la farina d'ametlla i, poc a poc, la farina. <br />
Afegim la farina amb un colador.<br />
Anar incorporant farina fins que la massa no s'engainxi als dits. <br />
Treballar la massa amb les mans. <br />
Fer una bola i deixar reposar durant 15 minuts en un bol, tapada amb un drap. <br />
Dividir la massa en dues porcions. <br />
Estirar una de les porcions amb el corró i donar-li forma ovalada. <br />
Posar-la a la llauna o safata de forn. <br />
Repartir la crema pel damunt de la massa (també la podem farcir amb cabell d'àngel, xocolata, brossat, massapà, etc) Posar per sobre els topings de xocolata. <br />
Estirar amb el corró l'altra porció de massa, posar-la al damunt de la base que tenim a la llauna i tancar la coca. <br />
Per a que quedi ban tancada podem pintar les vores amb clara d'ou. <br />
Deixar reposar la coca durant 45 minuts tapada amb un drap humit.<br />
Passat aquest temps, pintarem la coca amb ou batut i la decorarem amb fruites confitades, pinyons o ametlles filetejades.<br />
Posarem la coca al forn, que previament haurem escalfat, durant 30 minuts, a una temperatura d'entre 160/170º. Courem fins que estigui daurada. Si es vol, la podem decorar amb una mica de sucre llustre pel damunt.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg0Tsg4fWHXHdzcASRLt3vZbtGB5CvhZVT8qD3-4g9NahSTTTqXHiVccYpvXM3IT6fD4yjbuRwragsfnNcFGRi8KEhIRF1-thM18a7BEPmWVWuxd1t8rEQ18VDUMbelgL12CR1NaU-q0Te/s1600/DSCF1606.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg0Tsg4fWHXHdzcASRLt3vZbtGB5CvhZVT8qD3-4g9NahSTTTqXHiVccYpvXM3IT6fD4yjbuRwragsfnNcFGRi8KEhIRF1-thM18a7BEPmWVWuxd1t8rEQ18VDUMbelgL12CR1NaU-q0Te/s640/DSCF1606.JPG" t8="true" width="640px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div>Petita cuinahttp://www.blogger.com/profile/08066963316970768483noreply@blogger.com28tag:blogger.com,1999:blog-1030932051609559863.post-75152654777035594222011-06-01T22:39:00.000+02:002011-06-01T22:39:37.762+02:00"Rabo de toro" en la seva salsa i parmentier de moniato.<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Fa pocs dies, vaig veure en la carnisseria el "rabo de toro", i no m'ho vaig pensar dos cops a l'hora de comprar-lo, ja se m'empescaria alguna per preparar-ho, en arribar a casa, vaig pensar i pensar com ho podria fer (l'idea original era fer un mar i muntanya, de fet el vi que li he posat es un albarinyo, perquè havia d'anar amb uns llagostins i calamar-sets de guarnició), però casualment, aquell mateix dia a canal cocina feien un programa de persones que trobaven altres per el carrer i els ensenyaven les receptes que mes els hi agradaven, i SORPRESA!!! Van fer rabo de toro, aquesta es la meva adaptació desitjo que us agradi.</div><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEDl7rH7G8Qp-7ZYrxkdtdQQ1ehTIkL6tQIFZXVbTgao461LfSTaRHlkaCICidd_jRaO28T0DaaIViAUDSqAgPI55H_-BxwW-DWmTH1ACFb_90L1FInlJdcx2pPTw918dL8gP83lrnfEKw/s1600/DSCF1569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="624" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEDl7rH7G8Qp-7ZYrxkdtdQQ1ehTIkL6tQIFZXVbTgao461LfSTaRHlkaCICidd_jRaO28T0DaaIViAUDSqAgPI55H_-BxwW-DWmTH1ACFb_90L1FInlJdcx2pPTw918dL8gP83lrnfEKw/s640/DSCF1569.JPG" t8="true" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ingredients: </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1k. rabo de toro.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Farina.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 got de vi.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Aigua (la que calgui per acabar de cobrir)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 tomàquets.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 Branca d'api.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 dents d'all.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cebes.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 porro.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 pastanagues petites.</div>2 presses de xocolata<br />
Llorer.<br />
1 cullerada de carn de nyora.<br />
branca de romaní fresc.<br />
Pebre vermell.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Oli d'oliva.</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">*(de verdures podeu posar les que vulgueu, jo vaig posar les que tenía al refrigerador)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Per la parmentier de moniato:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 ceba o porro.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">mantega pomada (per sofregir la ceba)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 moniato gran.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 patata mitjana.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Llet.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Nata líquida.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3M_p-vAu1-qrkswBnHizhkbOcCb8trQK8LdH8L-DunUNTgrHgufxkIC60Fezol9lX7nSz7rTl0uq_2qqvP9_D3WGVrOGd0kXmiOYwNhPVFUUXAgmlpVBPbQzCYL2SFmjlYdUNDutgU6nF/s1600/sdrgdfg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3M_p-vAu1-qrkswBnHizhkbOcCb8trQK8LdH8L-DunUNTgrHgufxkIC60Fezol9lX7nSz7rTl0uq_2qqvP9_D3WGVrOGd0kXmiOYwNhPVFUUXAgmlpVBPbQzCYL2SFmjlYdUNDutgU6nF/s640/sdrgdfg.jpg" t8="true" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Elaboració:</div><br />
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Salpebrem el "rabo de toro" i l'enfarinem, el marcarem en una paella amb oli que haurem aromatitzat amb les dents d'all, el trossos que anem marcant els anirem posant dintre l'olla exprés i reservem.<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">En l'oli que hem marcat la carn sofregirem a foc suau totes les verdures ben netes i tallades, un cop tinguem cuit afegim la carn de nyora, el pebre vermell i els tomàquets en cancassè, rectifiquem de sal i ho aboquem tot sobre el rabo de toro que tenim dintre de l'olla, també afegirem el llorer, la xocolata, la branca de romaní fresc, el vi i afegirem aigua fins a cobrir el rabo de toro, tapem l'olla a pressió i ho deixem fer 1h.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Mentrestant podem preparar la parmentier, de moniato, coguem el moniato i la patata en aigua ben calenta i sal, fins que sigui cuit.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Mentre cou posem en una paella la mantega pomada i sofregim a foc suau la ceba o el porro, fins que sigui cuit, desprès afegirem al sofregit el moniato i la patata cuita i escorreguda, rectifiquem de sal i aixafem (podeu passar-ho per la turmix o per el passapurés, anem afegint llet i nata fins aconseguir la textura dessitjada, reservem.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFeHNh4gD5A2_-NEW_JgGIKQTfHGp6Cldi9EYtTs24RyyxkAWUBBBMxo20_7j-skLcV68JiZmZdxXkYwjeUos9PM4uQW48xfHwggU5hkz4yiLvTPX_AhGExx7a-baFhCpPXMg2cNZPbnEH/s1600/DSCF1566.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFeHNh4gD5A2_-NEW_JgGIKQTfHGp6Cldi9EYtTs24RyyxkAWUBBBMxo20_7j-skLcV68JiZmZdxXkYwjeUos9PM4uQW48xfHwggU5hkz4yiLvTPX_AhGExx7a-baFhCpPXMg2cNZPbnEH/s640/DSCF1566.JPG" t8="true" width="638" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Un cop la carn sigui cuita, la treure'm de la salsa (que passarem per el passapurés o la túrmix i reservarem) anirem separant la carn de l'os amb cura i posarem tota la carn sobre paper film, farem un xurro lligant be les extremitats i reservarem a la nevera fins que sigui fred. (el xurro el podrem congelar per menjar-lo mes endavant si volem, o tallar-lo en medallons i congelar-lo per racions)<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Un cop fred, tallem uns medallons de carn de toro, i ho marquem a la planxa (just per que s'escalfi però sense que desfaci) i ja podem muntar el plat.</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Posem una base de la salsa de fer el rabo de toro, posem el rodó de carn i cobrim amb la parmentier de moniato, jo he fregit un cruixent de plàtan perquè no em quedava moniato, l'ideal es fer-ho amb moniato.</div>Petita cuinahttp://www.blogger.com/profile/08066963316970768483noreply@blogger.com25tag:blogger.com,1999:blog-1030932051609559863.post-82454230378354160212011-05-25T08:00:00.008+02:002011-05-25T08:00:01.485+02:00WC Clafoutis de cireres i maduixes.<div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMStdKj0vst7ROb0HAoZxlCOUvIhDGou8d_94LGYrWS3S7UfWxo0LutbcI7bEO8MYMGQ9v-SY-MCwS7gmvhf9os2K2_b_MfDV6YVG4hcjybvsHqp-0BAtiYEWLQ4nY3iw2k-fJjnvLDDQ/s1600/hghg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMStdKj0vst7ROb0HAoZxlCOUvIhDGou8d_94LGYrWS3S7UfWxo0LutbcI7bEO8MYMGQ9v-SY-MCwS7gmvhf9os2K2_b_MfDV6YVG4hcjybvsHqp-0BAtiYEWLQ4nY3iw2k-fJjnvLDDQ/s640/hghg.jpg" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: green;">"Whole kitchen en su Propuesta Dulce para el mes de mayo nos invita a preparar un clásico de la cocina francesa, Clafoutis"</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMiWVGjqIQVldnZ1V-4fwTtHykBD7XDfgKU-GziJzyQi8STF8p38TzHvFPIMcxBLAx5JAc1uuSYtqTlKTGqTnXcs3og4QyAJcrrQq9qjYCFbzklWNdp9iesrLsmpOIWN4nygkvnvxyQpIG/s1600/DSCF1408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMiWVGjqIQVldnZ1V-4fwTtHykBD7XDfgKU-GziJzyQi8STF8p38TzHvFPIMcxBLAx5JAc1uuSYtqTlKTGqTnXcs3og4QyAJcrrQq9qjYCFbzklWNdp9iesrLsmpOIWN4nygkvnvxyQpIG/s640/DSCF1408.JPG" width="480" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><span style="color: green;"><span style="color: #cccccc;">INGREDIENTS </span></span><br />
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<span style="color: #cccccc;">400 g de cireres negres </span><br />
<span style="color: #cccccc;">100g. maduixots.</span><br />
<span style="color: #cccccc;">100 g de sucre en pols </span><br />
<span style="color: #cccccc;">125 g de farina </span><br />
<span style="color: #cccccc;">1 polsim de sal </span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #cccccc;">3 ous </span></div><span style="color: #cccccc;">30 cl de llet </span><br />
<span style="color: #cccccc;">Sucre glas </span><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipJVu-OSECNAw7b8anzY9yJYsD8F-EklNslfhpijuDLb-9qWkRbw5CuCxD1jpEFim5NlJasqxVMtdCEVocOoBt1xY8HKw_xvKQzScocej9_NRAyHSqwjrwKbdvI0ZQHIYVeKlhmSHpBLga/s1600/DSCF1421.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="358" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipJVu-OSECNAw7b8anzY9yJYsD8F-EklNslfhpijuDLb-9qWkRbw5CuCxD1jpEFim5NlJasqxVMtdCEVocOoBt1xY8HKw_xvKQzScocej9_NRAyHSqwjrwKbdvI0ZQHIYVeKlhmSHpBLga/s640/DSCF1421.JPG" width="640" /></a><span style="color: #cccccc;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #cccccc;">PREPARACIÓ </span></div><span style="color: #cccccc;"><br />
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<span style="color: #cccccc;">Rentem les cireres i els maduixots, llevem els talls i els pinyols.</span><br />
<span style="color: #cccccc;">Les posem en un bol i espolvoregem la meitat del sucre. Remenem be per repartir el sucre i deixem reposar així 30 minuts com a mínim. </span><br />
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<span style="color: #cccccc;">Prees-calfem el forn a 180º i unti amb mantega una tartera o un motlle de porcellana resistent al foc de 24 cm de diàmetre o en format individuals, segons preferiu presentar-ho. </span><br />
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<span style="color: #cccccc;">Tamisem la farina en un bol, afegim un polsim de sal i el sucre en pols restant, reservem. </span><br />
<span style="color: #cccccc;">Batrem els ous com per a truita, ho afegim a la barreja anterior i barregem. Agreguem finalment la llet i tornem a barrejar. </span><br />
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<span style="color: #cccccc;">Col·loquem les cireres en la tartera o motlle i aboquem la preparació per damunt. </span><br />
<span style="color: #cccccc;">Coguem de 35 a 40 minuts. Deixem entebeir, espolvoregem amb sucre glass. </span><br />
<span style="color: #cccccc;">Servim fred.</span><br />
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<span style="color: #cccccc;">* He dir sincerament, que aquesta recepta es molt fàcil però no m'ha agradat gens, només m'agradat la part en que mengava alguna maduixa, a casa a sigut un rotund fracàs.</span>Petita cuinahttp://www.blogger.com/profile/08066963316970768483noreply@blogger.com26tag:blogger.com,1999:blog-1030932051609559863.post-39645191569324353572011-05-21T19:03:00.001+02:002011-05-21T21:21:31.472+02:00Xips de plàtan i moniato amb sal fumada.<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Abans de tot agrair als cuiners de <a href="http://restaurantlesmoreres.com/">Les Moreres</a> aquesta recepta que vaig tastar allà i em va entusiasmar, (tot i la seva senzillesa ha tingut un gran èxit entre els meus convidats).</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipGjmYiBY8fiDC7sOznLakcHCOkO7JMgIh6d_owVjS13vYWwZo6FsMUkM-lMvy7GmUywFSV8_ZuBRza_70TybKc7qmOp-nZDsew1yp_LpqDrOlwm78BNEYtniHab9YqFrRoB-8hz6N4DAV/s1600/DSCF1456.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="378" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipGjmYiBY8fiDC7sOznLakcHCOkO7JMgIh6d_owVjS13vYWwZo6FsMUkM-lMvy7GmUywFSV8_ZuBRza_70TybKc7qmOp-nZDsew1yp_LpqDrOlwm78BNEYtniHab9YqFrRoB-8hz6N4DAV/s640/DSCF1456.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ingredients:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Moniato.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Plàtan mascle.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Oli d'oliva.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Sal marina.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Sal fumada.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6W90Qk_CiqB7FPCYfjKRsUaOGc9WongsOeb_pD7MgDlhNsw9Dv408aRboE9-oWglCyOCCXGDFdeW4wQNQ70YTkkOkb8XU0SpDZudm1BTEZJ-IEkhvYr6mVMPde0jhK_MlyP2uOMMFvfvx/s1600/DSCF1449.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6W90Qk_CiqB7FPCYfjKRsUaOGc9WongsOeb_pD7MgDlhNsw9Dv408aRboE9-oWglCyOCCXGDFdeW4wQNQ70YTkkOkb8XU0SpDZudm1BTEZJ-IEkhvYr6mVMPde0jhK_MlyP2uOMMFvfvx/s640/DSCF1449.JPG" width="526" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Elaboració:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivMXYBWH1IZRYVlI7cSLlVZYJirfEXEf_eJFfaNonvtCoSgVzlowhH4IVruVZFsoYR0mUF66heKSuKebNe4YfynEOHpn2HSMNv3D-xxbAxdLTkRqRFhSAcFkFr8h5_mcE93Ap1pZbCa-LD/s1600/DSCF1430.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="111" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivMXYBWH1IZRYVlI7cSLlVZYJirfEXEf_eJFfaNonvtCoSgVzlowhH4IVruVZFsoYR0mUF66heKSuKebNe4YfynEOHpn2HSMNv3D-xxbAxdLTkRqRFhSAcFkFr8h5_mcE93Ap1pZbCa-LD/s200/DSCF1430.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeZ4GyzQhzVJD1t1wkAvNeB90TdaLJq0kG-USXOyqJSStFx-YRxWharMT1wyEcKwfSVUHbzIaWU35MxQS2sDKc6atVlzPZV6suksG-s58Pk0juYHi2qDU4wOjrh_1SyTKbJVoG4ioZC39O/s1600/DSCF1431.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="111" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeZ4GyzQhzVJD1t1wkAvNeB90TdaLJq0kG-USXOyqJSStFx-YRxWharMT1wyEcKwfSVUHbzIaWU35MxQS2sDKc6atVlzPZV6suksG-s58Pk0juYHi2qDU4wOjrh_1SyTKbJVoG4ioZC39O/s200/DSCF1431.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pelem i rentem el plàtan i el moniato.</div><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">En un cassó posem oli abundant al foc.</div><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiURwJjFp6jVaZAQfFCNvwvkkVMcpmsqOBXpv5ngHlncqXlCb61SYYbkK4KxbZuTkekIjORbm_fn24-0kAuqr-4mtwvf9GTruKESLpWPxHUbPd8H9TMNEj97bmWPXKf9e57mET1LxmNKy-o/s1600/DSCF1435.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="115" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiURwJjFp6jVaZAQfFCNvwvkkVMcpmsqOBXpv5ngHlncqXlCb61SYYbkK4KxbZuTkekIjORbm_fn24-0kAuqr-4mtwvf9GTruKESLpWPxHUbPd8H9TMNEj97bmWPXKf9e57mET1LxmNKy-o/s200/DSCF1435.JPG" width="200" /></a>Amb l'ajuda d'un pelador fem les xips ben primes.</div><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0IWogXDW0iMrAEOk1Ybcx3q-o8BgkMK-_cbLYIcmDz_46jD7nwDuHIt8IRDAcdzOkhCZd5Qzo9agxwtnF1ZkU4IC7oKa-3UbUHaOz1lNHVbA0h5_YYfwnjwg-l0ENWftCnykiDz3G6AyK/s1600/DSCF1438.JPG" imageanchor="1" style="clear: left; cssfloat: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="111" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0IWogXDW0iMrAEOk1Ybcx3q-o8BgkMK-_cbLYIcmDz_46jD7nwDuHIt8IRDAcdzOkhCZd5Qzo9agxwtnF1ZkU4IC7oKa-3UbUHaOz1lNHVbA0h5_YYfwnjwg-l0ENWftCnykiDz3G6AyK/s200/DSCF1438.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnjtN4k9b9Dq270mfp3K97jyWyQZAIhCGhp0G6ifrUajPcf4PEwK3LWRTOaGJmvWPqNkLxtCzo0HYIjr5bObXLHJ9Tij2K0kdui4wRrtO0ZpnqUV_vBg6_43IDVv_MDqf9Hzo6Gx61HEJ_/s1600/DSCF1439.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="111" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnjtN4k9b9Dq270mfp3K97jyWyQZAIhCGhp0G6ifrUajPcf4PEwK3LWRTOaGJmvWPqNkLxtCzo0HYIjr5bObXLHJ9Tij2K0kdui4wRrtO0ZpnqUV_vBg6_43IDVv_MDqf9Hzo6Gx61HEJ_/s200/DSCF1439.JPG" width="200" /></a>Fregim amb l'oli ben calent el plàtan i el moniato fins que sigui cruixent i el posem sobre paper absorbent.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">El posem al plat o safata on les servirem, posem un polsim de sal (molt poca, el primer cop hi vaig posar la quantitat normal i em van quedar salades) i per enllestir un polsim de sal fumada.</div></div><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinXQRNeuYdasKKHBbkc69ZaRoGyury1vg8x1cdYCPhAYEoz3BTHjKVbgwC8KYVpfnuSzt4KkWDqAk4KEJZxclbYuEKvoml1om5SbU-aiK5Iwxm8GlBPwnVV_7OxCsrDl5VFKyKkweV3VdF/s1600/DSCF1453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinXQRNeuYdasKKHBbkc69ZaRoGyury1vg8x1cdYCPhAYEoz3BTHjKVbgwC8KYVpfnuSzt4KkWDqAk4KEJZxclbYuEKvoml1om5SbU-aiK5Iwxm8GlBPwnVV_7OxCsrDl5VFKyKkweV3VdF/s640/DSCF1453.JPG" width="640" /></a></div>Petita cuinahttp://www.blogger.com/profile/08066963316970768483noreply@blogger.com19tag:blogger.com,1999:blog-1030932051609559863.post-62383345614384293082011-05-16T20:16:00.001+02:002011-05-16T20:36:19.979+02:00Wood Sparkling només de maduixes.Aquesta recepta participa en la recepta del 15 que aquest mes com ja sabeu l'ingredient són les maduixes o maduixots. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixNENpqAM_r_g6sM5TAgJxAJDWyiLBlVI_tCRWWZYCroxHxihNVc3GEqBIGXaA33s16hEhZJQBNRSrDVQlEstYIvuwPUbU2qZTjkDMh4G6so-BRdSNmoNMYjmsFlfhUzz9q8-07GYawQJi/s1600/DSCF1390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixNENpqAM_r_g6sM5TAgJxAJDWyiLBlVI_tCRWWZYCroxHxihNVc3GEqBIGXaA33s16hEhZJQBNRSrDVQlEstYIvuwPUbU2qZTjkDMh4G6so-BRdSNmoNMYjmsFlfhUzz9q8-07GYawQJi/s640/DSCF1390.JPG" width="596" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Aquest còctel es el plan B i a corre-cuita :(.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I l'he tret del meu llibre de còctels de R. S. Peysson (editorial Iberlibro) , encara que l'he toonejat una mica, en la recepta original es fan servir dos cullerades de batut de fruites (maduixes, gerds i groselles) jo només he fet servir de maduixes.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxOvkD0TO7DSaruAAP1x77W7TmLWGWqgWnvQ7cZf_cNfnfYm35p9RhXSN3vWqYJbAziuAxziU11HuuHeS6GwnW29ul-QgvRnrlL5DLhGqshkfoTh1CS5fRiM9KYYIk3UGae1p0YubBD4N_/s1600/menu_maig2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxOvkD0TO7DSaruAAP1x77W7TmLWGWqgWnvQ7cZf_cNfnfYm35p9RhXSN3vWqYJbAziuAxziU11HuuHeS6GwnW29ul-QgvRnrlL5DLhGqshkfoTh1CS5fRiM9KYYIk3UGae1p0YubBD4N_/s320/menu_maig2011.jpg" width="281" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">El plan A era un filet de vedella, amb encenalls de foie, xips de patata i salsa de maduixes, la carn excel·lent, les maduixes les he comprat aquest matí i eren ben bones, el foie preparat i amb els encenalls ja tallats, però la salsa només arriba a la categoria de "comestible", els he donat a tastar als meus dos xefs i m'han dit que tururut... la nena ha arronsat el nas i el gran m'ha dit que ell no s'ho menjaria pas (directament), la veritat que no era per tant, però tampoc era bo i feia malbé la resta d'ingredients, la salsa era senzilla, maduixes amb salsa de soja, la recepta original eren les maduixes triturades amb soja, l'he tastat i la veritat que no m'ha fet el pes, així que he decidit ficar-la al foc un xic, ha millorat una mica però tampoc matava la veritat.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ingredients:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Maduixes.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Gel.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cava.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Elaboració:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">En la batidora posem uns glassons de gel i unes maduixes ben netes ho triturem fins aconseguir un batut, posem dos cullerades d'aquest batut per copa i acabem d'omplir amb cava. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Jo he posat una mica més per gustos personals.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUi3JMm_eZj0PzScZuTBjMT3DSBVCYBmw5MySgVbgxN08aPJ3TntxhSALDn0gRGsNIaGTvAa4y6bP9JTjmpf444aBUo5EY_Z3iwyS9CzfgHA482A8E6xYMQnGYNDNl0hZlFRPvFCpeDoYV/s1600/DSCF1379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUi3JMm_eZj0PzScZuTBjMT3DSBVCYBmw5MySgVbgxN08aPJ3TntxhSALDn0gRGsNIaGTvAa4y6bP9JTjmpf444aBUo5EY_Z3iwyS9CzfgHA482A8E6xYMQnGYNDNl0hZlFRPvFCpeDoYV/s400/DSCF1379.JPG" width="400" /></a></div><br />
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*No poso les fotos, perque ni m'he molestat en fer-les, sino les posaria com faig sempre que "rellisco" a la cuina, per sopar amb les xips faré una truita de patates i els filets a la planxa amb els encenalls per sobre.<br />
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També disculpar-me amb els organitzadors per presentar aquesta recepta tan senzilla, l'idea principal que tenia i que he preparat amb tanta cura se m'ha esguerrat.Petita cuinahttp://www.blogger.com/profile/08066963316970768483noreply@blogger.com38tag:blogger.com,1999:blog-1030932051609559863.post-37999796552169678972011-05-09T13:01:00.064+02:002011-05-09T15:49:12.169+02:00Pastís Aniversari, "arco iris" farcit de trufa amb frosting de mascarpone<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUpFbUpO9WtpG-t_628U65TNDJQ7FEf0GliCdpKp8RBY_uQzqm555ffsyNl5ni9WQhhqV3dlaLDRT9EC3bFIpOc1uYzT00pqDVVSGtWx2RkWHELEQx-UXFQ6f699il99pD89f6GDZxc0dq/s1600/DSCF1184.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="478" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUpFbUpO9WtpG-t_628U65TNDJQ7FEf0GliCdpKp8RBY_uQzqm555ffsyNl5ni9WQhhqV3dlaLDRT9EC3bFIpOc1uYzT00pqDVVSGtWx2RkWHELEQx-UXFQ6f699il99pD89f6GDZxc0dq/s640/DSCF1184.JPG" width="640" /></a>El definitiu, ja que el pastís de prova va ser un fracàs vaig optar per lo segur i que ens agrada a casa, la trufa i el fel mascarpone, aquest cop aromatitzat amb llet de coco, i decorat amb maduixots, espero que us agradi, a casa va ser un èxit.<br />
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La idea em va venir quan vaig veure el resultat de l'alcantarisa de <a href="http://www.cocinandoenmiislaamarilla.com/2011/03/tarta-arcoiris-para-pablo-paso-paso-con.html">cocinando en mi isla amarilla</a>, i la recepta del pa de pessic el vaig agafar de Maria del bloc <a href="http://www.mamala-3.com/2010/09/pastel-arco-iris.html">Mamalà</a>, que aquest pa de pessic només de clares no l'havia fet mai.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQZNZBvmMtQw8EuWswyZpqHjTHzSFRCfgEhiBcTJ5uGiDPyY1Se6WPf5zgfmShs9fK43s_9TydgADifuNPuFPoJHuR455KL3Chz7DfH46XuUpqta3y8UOeMymXCiLxXpsqur0XmmDpeBh/s1600/DSCF1249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQZNZBvmMtQw8EuWswyZpqHjTHzSFRCfgEhiBcTJ5uGiDPyY1Se6WPf5zgfmShs9fK43s_9TydgADifuNPuFPoJHuR455KL3Chz7DfH46XuUpqta3y8UOeMymXCiLxXpsqur0XmmDpeBh/s640/DSCF1249.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ingredients:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Per el pa de pessic de colors (la recepta l'he tret del bloc <a href="http://www.mamala-3.com/2010/09/pastel-arco-iris.html">Mamalà</a>)<br />
226 g. Mantega.<br />
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446 g. Sucre.<br />
5 claras.<br />
375 g. Farina.<br />
4 ctas de llevat industrial en pols.<br />
1/2 cta de sal<br />
355 g.de llet (a temp. ambient)<br />
Colorants alimentaris (els vaig trovar al carte inglés)<br />
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Per el frosting de mascarpone:<br />
500g. Mascarpone.<br />
120g. Sucre glas.<br />
1 cullereta postres de llet de coco (opcional)<br />
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Per la trufa:<br />
200g. xocolata.<br />
400g. nata.<br />
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Per guarnir:<br />
Boletes blanques (les que venen al caprabo barrejades de tres chocolates).<br />
2 Maduixots laminats.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd-zFhPfbkduNVO0XUumZxaMLYrp83sOy6OhVLEppkSmAqEih0C8i-j8Vj08nv-xMK9hdLGU6kgfzutK26PlfKbxN27dE-UghsBFSBictHKelZVAGu1in-7DxKL1a9eurUhcKiJZoZwCvU/s1600/DSCF1192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd-zFhPfbkduNVO0XUumZxaMLYrp83sOy6OhVLEppkSmAqEih0C8i-j8Vj08nv-xMK9hdLGU6kgfzutK26PlfKbxN27dE-UghsBFSBictHKelZVAGu1in-7DxKL1a9eurUhcKiJZoZwCvU/s640/DSCF1192.JPG" width="640" /></a></div><br />
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Elaboració:<br />
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Per fer el pa de pessic:<br />
(Amb tots els ingredients a temp. Ambient)<br />
Barrejar el llevat, la sal amb la farina, tamisar i reservar.<br />
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Batre el sucre i la mantega fins que estigui ben integrada, afegir una a una les clares d'ou sense deixar de batre. Quan tenim tot ben incorporat afegir la llet a poc a poc, i la farina, seguir batent fins a aconseguir una pasta homogènia.<br />
Untarem els motlles amb mantega i farina, pesar la barreja obtinguda, i dividir-la en recipients separats, cada recipient serà un pa de pessic amb un color diferent.<br />
Donar color a la massa del pa de pessic amb els colorants que prèviament tindrem preparats, i ja podem ficar-los al forn.<br />
Els tindrem (sempre depenent del forn, uns 15-20' cadascun, la veritat que jo ho vaig fer a ull amb un escuradents que encara no tinc controlat el forn nou i triga mes que l'altre que jo tenia.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigM0bouPQ9MNAs1UAbjG-8lv7pvLtkqVGyQvJOCwa-haO8oKLp5gWlNVTWOfpMuGa54xEeZHhTUtsYJlCQItLAFpzlyi8Yay0yG4UHBAeZQqFRVlVU6w_H6tGvz46D1mZtu0jOiXdnkXN2/s1600/DSCF1244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigM0bouPQ9MNAs1UAbjG-8lv7pvLtkqVGyQvJOCwa-haO8oKLp5gWlNVTWOfpMuGa54xEeZHhTUtsYJlCQItLAFpzlyi8Yay0yG4UHBAeZQqFRVlVU6w_H6tGvz46D1mZtu0jOiXdnkXN2/s640/DSCF1244.JPG" width="640" /></a></div><br />
Per fer la trufa:<br />
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Posarem en un cassó la nata quan estigui a punt d'entrar a ebullició retirem i desfem la xocolata dintre que prèviament tindrem esbocinada, quan sigui una crema homogènia refredem.<br />
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Un cop ben fred muntem, veurem com canvia des-seguida de color, i ja la tindrem llesta per farcir el pastís.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMW9vsczt7IXRv3Gvy-92gsvfK3smHi8DuYttrxZZywxbV8QyK65-oxyU_asBvGqIsPd6C6WMU8KBmtEtw_X4cZVzeWDQUGMXF8KE7nTMDPeqjedYxmI8ljlL3o1NyaPEuoiEyf_mb9uAF/s1600/DSCF1246.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMW9vsczt7IXRv3Gvy-92gsvfK3smHi8DuYttrxZZywxbV8QyK65-oxyU_asBvGqIsPd6C6WMU8KBmtEtw_X4cZVzeWDQUGMXF8KE7nTMDPeqjedYxmI8ljlL3o1NyaPEuoiEyf_mb9uAF/s640/DSCF1246.JPG" width="640" /></a><br />
Per fer el frosting de mascarpone:<br />
Aquesta es la part mes senzilla, en un bol posem tots els ingredients i ho barregem bé.<br />
Ja podem cobrir el pastís i fer les filigranes de la decoració.<br />
Posarem les boletes blanques al principi i final de cada "filigrana" de mascarpone i enllestirem afegint els maduixots laminats.Petita cuinahttp://www.blogger.com/profile/08066963316970768483noreply@blogger.com15tag:blogger.com,1999:blog-1030932051609559863.post-47545401050740776532011-05-06T21:07:00.000+02:002011-05-06T21:07:40.703+02:00Pastís d'aniversari.(1er inetnt) "arco iris", amb crema pastisera de coco i trufa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpoO8b1nJZlTv2ongwNzLDRRFCVu4o2gaezfDuta-QIIQh4IdY4oSVzLoujHzXC2RTi0aYaBO3uhTZFgpV6YmwUaylGEczc2Cad0fZ2JGQu-lMhc5wpiY_iiMUkRY81q4t7xSqQvXdxRI9/s1600/DSCF1199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpoO8b1nJZlTv2ongwNzLDRRFCVu4o2gaezfDuta-QIIQh4IdY4oSVzLoujHzXC2RTi0aYaBO3uhTZFgpV6YmwUaylGEczc2Cad0fZ2JGQu-lMhc5wpiY_iiMUkRY81q4t7xSqQvXdxRI9/s640/DSCF1199.JPG" width="640" /></a></div>Primer intent i primer fracàs, la veritat que dolent no esr, però es força empalagós i pesat.... <br />
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La crema pastissera de coco la vaig trobar per Internet, no recordo on, porta llet de vaca i de coco a parts iguals i continuem fent la crema pastissera de manera tradicional, però amb aquesta barreja, l'idea em va entusiasmar...i la veritat que m'ha decebut força :(, te un sabor tant i tant suau que l'has de buscar a la boca quan el tastes i costa de trovar, la meva nota, un cero patatero, no era dolent... però amb la feina que he tingut en fer el pastís sencer aquest farcit me l'ha espatllat, no val la pena fer-lo, al menys al meu parer.<br />
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El pa de pessic es el del pastís arco iris que va fer<a href="http://www.cocinandoenmiislaamarilla.com/2011/03/tarta-arcoiris-para-pablo-paso-paso-con.html"> l'alcantarisa</a> fa uns dies també per un aniversari, i l'idea em va encantar, vaig decidir canviar el farcit i la vaig cagar :(, en definitiva, molt contundent i massa dolç pel meu gust.<br />
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La foto es només d'un tall (de fet el últim que quedava que se'm va oblidar fer la foto) :P<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHB2EGsPXA1Ogxby3GXrYrIKfl0gL5DjFsi1TzkNtWaTDiL_TkEoEWK8JOWl_VORhRih3zQGBcJ52QWCQ8Lrl5qcQqi9Ik7jF7pb3_HAMhTr3ViwqD2bHV_dVn32PMiifO9d5XrHibIrep/s1600/DSCF1200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHB2EGsPXA1Ogxby3GXrYrIKfl0gL5DjFsi1TzkNtWaTDiL_TkEoEWK8JOWl_VORhRih3zQGBcJ52QWCQ8Lrl5qcQqi9Ik7jF7pb3_HAMhTr3ViwqD2bHV_dVn32PMiifO9d5XrHibIrep/s640/DSCF1200.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">El pròxim post del pastís definitiu, el pa de pessic serà el mateix de colors.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Petita cuinahttp://www.blogger.com/profile/08066963316970768483noreply@blogger.com21tag:blogger.com,1999:blog-1030932051609559863.post-10234531644058645062011-04-07T16:54:00.005+02:002011-04-07T18:59:59.373+02:00Pastís de xocolata, trufa i crema de safrà.<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">La meva primera recepta desprès de molt i molt de temps, com trobava a faltar publicar una recepta :).</div><br />
La meva cuina no te res a veure amb la que jo tenia..snif, snif... tot i que l'he d'acabar d'omplir amb una mega-taula que tinc puesto lliure i poca superfície de treball...(O sigui que les fotos les posaré mes endevant quan la tingui com jo vull, ja la veureu, tinc intenció de fer mes endevant video-receptes).<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Encara no tinc molt controlat el forn (ja se sap que no hi ha dos que escalfin per igual), el primer problema amb el que m'he trobat ha sigut el meu material de rebosteria, que em faltava la meitat, entre la mudança i la meva filla... :(... </div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Les mànigues pastisseres no han aparegut enlloc així que he hagut de posar la trufa a l'antiga, amb una cullera, també vaig comprar xocolata a la pedra per fer la trufa, de la marca Amatller, i quan ja havia cuit la trufa i la tenia al refrigerador m'he adonat que era a la canyella , la combinació final de sabors ha quedat molt be, tot i que no era d'intenció de fer la trufa amb canyella, que consti en acta, jajaja.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">No em dilato més... al lio.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinyJ9hjIrbgJPY5r9ElFacxBgEVWAVXnvz6xu69lOwO8kvZmob63p73vkCW4pcGb9_-TdLszNoEUqMMLVadFLbyNsW38YmBs8m3k6vFwhVcskvvBKB3UvWcHqH4EtusMNfvlc29O2pvqch/s1600/DSCF1050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="490" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinyJ9hjIrbgJPY5r9ElFacxBgEVWAVXnvz6xu69lOwO8kvZmob63p73vkCW4pcGb9_-TdLszNoEUqMMLVadFLbyNsW38YmBs8m3k6vFwhVcskvvBKB3UvWcHqH4EtusMNfvlc29O2pvqch/s640/DSCF1050.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">INGREDIENTS:</div><br />
<u>Per la crema de safrà:</u><br />
<br />
500ml. nata.<br />
15g. mel.<br />
5 rovells d'ou.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">60g. sucre.</div>1 Tub de pistils de safrà.<br />
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<br />
<u>Per el pa de pèssic:</u><br />
<br />
6 ous de gallina.<br />
250g. mantega.<br />
2-3 cullerades de cacau en pols sense sucre.<br />
4 cullerades de farina.<br />
250g. Sucre.<br />
1/2 sobre de llevat industrial en pols.<br />
<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>Per la trufa:</u></div><br />
100g. de xocolata a la pedra amb sabor de canyella marca Ametller (es pot fer normal)<br />
200ml. nata líquida per postres.<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>Per la cobertura de xocolata:</u></div><br />
100g. de xocolata.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">66g. de mantega.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<u>Per humitejar el pa de pessic:</u><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Melmelada de maduixa</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<u>Per cobrir:</u><br />
<br />
Cacau en pols sense sucre.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYTzPRQHp_s66w0Esiv6AJ1-zC5SQTMNCY9p0x4xCAHZiV8OTBO8dU65XMqnabLsYjbW522D1O-dqlhTwOdCpKUHD5hnK2d7Ux_2cpKLv8L01fbivsdrtCSLrp7zzP_4-OfRENXdNJDkcz/s1600/DSCF1033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYTzPRQHp_s66w0Esiv6AJ1-zC5SQTMNCY9p0x4xCAHZiV8OTBO8dU65XMqnabLsYjbW522D1O-dqlhTwOdCpKUHD5hnK2d7Ux_2cpKLv8L01fbivsdrtCSLrp7zzP_4-OfRENXdNJDkcz/s640/DSCF1033.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Elaboració: </div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>Per fer la crema de safrà</u>, i tenint en compte que quan més freda més consistència tindrà i millor ens aguantara el pes del pastís, o sigui que ho farem un dia abans, com amb la trufa i el pa de pessic per poder muntar el pastís a l'endemà sense problemes. En un cassó posarem la nata, la mel i la meitat del sucre, portem a ebullició, després baixarem el foc i afegirem els pistils de safrà deixant infussionar, mentrestant muntarem els rovells amb el sucre que ens queda i li anirem afegint en fil la nata ja infussionada i colada, ho posem en un motlle i el ficarem al forn que tindrem calent a 180º durant uns 25' (depèn de cada forn), triturem la massa resultant fins obtenir una crema fina i refrigerem. </div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>Per fer la trufa</u>, només haurem d'escalfar la xocolata trossejada amb la nata fins que tingui una consistència homogènia (sense que arribi a bullir) i refrigerem.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div>Un cop freda muntem fins que canvii de color i ho apliquem al pastís de la forma desitjada, en aquest cas la he posat al voltant per guarnir.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>Per fer el pa de pessic</u>, separem les clares i les muntem a punt de neu, afegim el sucre fins que es dissolgui completament, barregem tots el elements sòlids (farina, cacau i llevat), els tamisem i anem afegint poc a poc, els rovells batuts i la mantega que tindrem fossa, ho posem en un recipient de forn ben engreixat i fornegem a 180º el temps que calgui fins que sigui cuit, ho anirem punxant amb un escuradents fins que surti completament net i ja estarà llest, retirem del forn, deixem refredar, ho tallem en tres parts iguals, humitegem amb la melmelada i ja el podem farcir, deixem reposar a la nevera. </div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>Farem la cobertura de xocolata</u>, en un cassó posem la xocolata trossejada amb la mantega a foc baix fins que estigui completament dissolt, ho deixem uns moments i quan sigui tebi, ja podem cobrir amb aquesta barreja el pastís. </div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cobrim amb el cacau en pols i afegim la trufa pels voltants. </div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
"Y colorín colorado.... </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> ...este pastel estará terminado".</div>Petita cuinahttp://www.blogger.com/profile/08066963316970768483noreply@blogger.com34tag:blogger.com,1999:blog-1030932051609559863.post-31935900507426186652011-04-07T11:42:00.003+02:002011-04-07T11:51:50.469+02:00TROBADA BLOCAIRE!!<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq_5JZ3jRy1BVocGdwvOZezv-TZIqXnHlcMfpkDC4nmt34wPz7TrSFoYHJo_jCN1jpKB58dkZsEqPOGfIf1UsGExo1dgaSnAURqlBujmceOdvAuq5QVpI5G6USVQoKy_4h_gcjZtzGk0Bo/s1600/prop_portada.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq_5JZ3jRy1BVocGdwvOZezv-TZIqXnHlcMfpkDC4nmt34wPz7TrSFoYHJo_jCN1jpKB58dkZsEqPOGfIf1UsGExo1dgaSnAURqlBujmceOdvAuq5QVpI5G6USVQoKy_4h_gcjZtzGk0Bo/s200/prop_portada.jpg" width="155" /></a> <br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Després de molts dies sense donar senyals de vida estic aqui per fí, aprofito l'ocasió per agrair a tothom els seus ànims i totes les mostres d'estimació amb les que m'he trobat.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">També vull aprofitar aquesta entrada per donar les gràcies a Sara Cadena, de <a href="http://www.cocinaparaemancipados.com/">Cocina para emancipados</a>, doncs, al tornar m'he trobat que he guanyat un dels llibres quie sortejava :)... Friso per tenir-lo a les mans, i per veure la dedicatoria que em fa molta il.lussió (L'he demanat a la Sara que me'l dediqués..jeje )</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Dit tot això us informo de la propera trobada blocaire que ens han preparat els nostres companys gastronómics de <a href="mailto:Gastrobloc@ires">Gastrobloc@ires</a>.</div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbup_4HjtPPI_rM2be1LfjnTfNSqQhfiG_JNjoyUVPAi2pZpD6IjoI4H1gsljnNSAEhsKXZoE3GM10POAqzQWl4PvcBgBBH7PhU1dZacaFBfbJtaY6ircE97BUN50E_sSqVEsTY1fTk2Mt/s1600/41564_116559551734474_465_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="279" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbup_4HjtPPI_rM2be1LfjnTfNSqQhfiG_JNjoyUVPAi2pZpD6IjoI4H1gsljnNSAEhsKXZoE3GM10POAqzQWl4PvcBgBBH7PhU1dZacaFBfbJtaY6ircE97BUN50E_sSqVEsTY1fTk2Mt/s320/41564_116559551734474_465_n.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Des-de <a href="http://www.facebook.com/?sk=messages&tid=1809718535258#!/pages/Gastroblocaires/116559551734474?sk=wall&filter=12">gastroblocaires</a> ens proposen una interessant trobada al voltant d'un bon cafè, dita trobada serà aquest dissabte, afanyeu-vos si no us la voleu perdre!!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">El preu per persona serà de 15€, a continuació el menú de dita trobada</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ1xHeh5hsrzWzebU2Zy5p6x0gh56fJnhConC1mF6Y4eEy3GUp952tqN-CXgzYzvyiAHqjrEYPg45NmxV66ZugvyHGMJVWVx33rX84aevVwU0yOpqq9rC7vpr3nRN0eEyiZbl0H86nrMWd/s1600/207259_164341063622989_116559551734474_408393_94997_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ1xHeh5hsrzWzebU2Zy5p6x0gh56fJnhConC1mF6Y4eEy3GUp952tqN-CXgzYzvyiAHqjrEYPg45NmxV66ZugvyHGMJVWVx33rX84aevVwU0yOpqq9rC7vpr3nRN0eEyiZbl0H86nrMWd/s640/207259_164341063622989_116559551734474_408393_94997_n.jpg" width="360" /></a></div>Petita cuinahttp://www.blogger.com/profile/08066963316970768483noreply@blogger.com12tag:blogger.com,1999:blog-1030932051609559863.post-37289424818077526272011-02-26T15:43:00.001+01:002011-02-26T16:24:23.435+01:00De mudança... i comiat del paradís. <br />
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<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkzlsUiYorkTnxSqzyPdY6eQX1cRkQXYD59SANz8D5vfpx4RRjukezGZYA9dHVRPRw2TfXfCSOcWvXw6c7rHtln0b7hmsEO-VPR5Sy_zbdPJ-lVYJR5UDw8BlelkxK9VwkMEo_Gb19_p58/s1600/2011_0223cuineracremablanes0018.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="442" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkzlsUiYorkTnxSqzyPdY6eQX1cRkQXYD59SANz8D5vfpx4RRjukezGZYA9dHVRPRw2TfXfCSOcWvXw6c7rHtln0b7hmsEO-VPR5Sy_zbdPJ-lVYJR5UDw8BlelkxK9VwkMEo_Gb19_p58/s640/2011_0223cuineracremablanes0018.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Sa Palomera</td></tr>
</tbody></table>Si, senyors, fem un petit alt en el camí per la mudança, no se quant temps estaré absent, amb sort només serà un mes.<br />
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<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5dJP_xtFxao9lKvjAapYVgn1OHfG748YHiLkitXfgcE-HeOtJe9s_J_bkb7CGHS3jJA5AnfwFkkxqSvvw5-FlUm5VUhnpEi9FSGyHl5y005qP96HCtELl04ssrmsUSgA9MZrj44M_lvRr/s1600/Blanes_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5dJP_xtFxao9lKvjAapYVgn1OHfG748YHiLkitXfgcE-HeOtJe9s_J_bkb7CGHS3jJA5AnfwFkkxqSvvw5-FlUm5VUhnpEi9FSGyHl5y005qP96HCtELl04ssrmsUSgA9MZrj44M_lvRr/s640/Blanes_2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jardí botànic Mar i Murtra</td></tr>
</tbody></table> <br />
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<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEyRmvYr86RDtmtK5_jINvFo9V8WJQdaE2FOYSfY370YmRjoNl3NWe40BwQXx3yoXjvevaq1PHOprm5w0mMA_sltJWUitQvPVCJAylefDHYDjRPZSKVlctINKTrQgdj6qpv8IIoWFdaUJg/s1600/botanico-blanes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEyRmvYr86RDtmtK5_jINvFo9V8WJQdaE2FOYSfY370YmRjoNl3NWe40BwQXx3yoXjvevaq1PHOprm5w0mMA_sltJWUitQvPVCJAylefDHYDjRPZSKVlctINKTrQgdj6qpv8IIoWFdaUJg/s640/botanico-blanes.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Jardí Botànic Mar i Murtra</td></tr>
</tbody></table> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_fU_mimme4xUl0VagmfXfL4C_-qmPLEg-NTozaIh-po3_Bfn6zp-D7X4poUb_WoKCnAf4F2uE0GOJNRxqVjr0r30l6lMWtR4YF2ULebLlZZVEVLSqdoWk-TulQF8iymJ1ZHmjsv7fXUX/s1600/blanes2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_fU_mimme4xUl0VagmfXfL4C_-qmPLEg-NTozaIh-po3_Bfn6zp-D7X4poUb_WoKCnAf4F2uE0GOJNRxqVjr0r30l6lMWtR4YF2ULebLlZZVEVLSqdoWk-TulQF8iymJ1ZHmjsv7fXUX/s640/blanes2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Esglesia parroquial de Santa Maria.</td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Noves emocions inunden la meva ànima, alegria, tristesa, enyorança i ànsies d'arribar a la meva nova llar...</div> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht1xWQSk3IbFFPf_rUUN4Mrq20z4g6vQaL_luwrVPTMP2HH-X6d53m-yL5UuAIYQEKu3dvzyjq93Ye0uc1jQuVGeVjhn3NPm00pbcozt_SYwc5iuf0See1fGOdOmGU0WV0Q9ZpunEmTV80/s1600/IMAG0024.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht1xWQSk3IbFFPf_rUUN4Mrq20z4g6vQaL_luwrVPTMP2HH-X6d53m-yL5UuAIYQEKu3dvzyjq93Ye0uc1jQuVGeVjhn3NPm00pbcozt_SYwc5iuf0See1fGOdOmGU0WV0Q9ZpunEmTV80/s640/IMAG0024.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Castell de Sant Joan</td></tr>
</tbody></table> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7jZEH7BixJQG2Wil02SB2w98q_CJhJIQKhFepQU9cZBm9Qj6LULua8SOG8QVLzX6jgL_Jyk3kZ_pQDPti8fyS_Cdjkonp8T3oY9cI6jSQ2dWmxyFmVpr_9xIrZn9A8fd5h6itEf1XNeKS/s1600/esglesia.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7jZEH7BixJQG2Wil02SB2w98q_CJhJIQKhFepQU9cZBm9Qj6LULua8SOG8QVLzX6jgL_Jyk3kZ_pQDPti8fyS_Cdjkonp8T3oY9cI6jSQ2dWmxyFmVpr_9xIrZn9A8fd5h6itEf1XNeKS/s640/esglesia.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Vida al carrer<br />
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</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwfz9BzjktOhSvTbcWfNBau6xjTDDXnaXmFbgvyithPYpyvSOQenm7IJpAZjOJcWp_KTienE7CgyP8rsWNNrOjWT4RQs_0iZlP9so1P9kv7YcKjjkVot5sw-SQgqsC2f9xdg14tXgOaK5P/s1600/blanes-costa-mayo-2005.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwfz9BzjktOhSvTbcWfNBau6xjTDDXnaXmFbgvyithPYpyvSOQenm7IJpAZjOJcWp_KTienE7CgyP8rsWNNrOjWT4RQs_0iZlP9so1P9kv7YcKjjkVot5sw-SQgqsC2f9xdg14tXgOaK5P/s640/blanes-costa-mayo-2005.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Platja Blanes</td></tr>
</tbody></table> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1xXhs8BemnAbBAOfYSv89eXSHxnTfSlKmFYL6UoQiG6ZZLZL8olgNbGrQLtPPtMdaMwupnDocG9xz3rZprjIPWe0t9slXkilyWzJvQxmoj96rEC18yOYf49F44yZGCBYhBgPQbMU2HK_H/s1600/Cala_Punta_Santa_Anna.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="444" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1xXhs8BemnAbBAOfYSv89eXSHxnTfSlKmFYL6UoQiG6ZZLZL8olgNbGrQLtPPtMdaMwupnDocG9xz3rZprjIPWe0t9slXkilyWzJvQxmoj96rEC18yOYf49F44yZGCBYhBgPQbMU2HK_H/s640/Cala_Punta_Santa_Anna.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Platja de Capellans</td></tr>
</tbody></table> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Chl59ytgL8ogn1HfmcJhq_QEhzTIo83L0EqeCNHHjlJuPT-x0qjsCTSbRJEzfCAXGeK6A8z1JN591YC12BpbGQU7L_KYVVu-08vyDZownPTvf4d3aTQKtLMlqc745BT_I9zzl0RrW84a/s1600/playa_sabanell.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Chl59ytgL8ogn1HfmcJhq_QEhzTIo83L0EqeCNHHjlJuPT-x0qjsCTSbRJEzfCAXGeK6A8z1JN591YC12BpbGQU7L_KYVVu-08vyDZownPTvf4d3aTQKtLMlqc745BT_I9zzl0RrW84a/s640/playa_sabanell.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Platja Sabanell</td></tr>
</tbody></table> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpPenZ3julRJ-P9elDW9g5ot0rYkZ6cNoVQlZj-R_dPALv_4IK16qeuBl1tEDzVfO9dVQYtwpthoDhMoZsJbAkQyqcEmiaBjjDTD9r2fO_ES8_TSmhbhMoRLNa9y2RKMRU2-fpasS8FwIw/s1600/Cala_de_Sa_Forcanera_Blanes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="450" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpPenZ3julRJ-P9elDW9g5ot0rYkZ6cNoVQlZj-R_dPALv_4IK16qeuBl1tEDzVfO9dVQYtwpthoDhMoZsJbAkQyqcEmiaBjjDTD9r2fO_ES8_TSmhbhMoRLNa9y2RKMRU2-fpasS8FwIw/s640/Cala_de_Sa_Forcanera_Blanes.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cala de Sa forcaneda</td></tr>
</tbody></table> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpCXRHuCa7AikdopOBqPT2WQMELB15miItxiRPKfcZUK9wgb1ieGUeh_STJ2Tu8CTVAMlZi-fOEHw2RUWVMyMnHyFdSvsRQUpvvWKxtU3ggohz8_UVXd4xn42avW-BbBlYzPlowyAQ1UEj/s1600/Cala_de_Sant_Francesc_blanes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="450" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpCXRHuCa7AikdopOBqPT2WQMELB15miItxiRPKfcZUK9wgb1ieGUeh_STJ2Tu8CTVAMlZi-fOEHw2RUWVMyMnHyFdSvsRQUpvvWKxtU3ggohz8_UVXd4xn42avW-BbBlYzPlowyAQ1UEj/s640/Cala_de_Sant_Francesc_blanes.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cala Sant Francesc</td></tr>
</tbody></table> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuXxT6YAq_EW5M8TEroXPyT3fYGcI0z8eelJAVxdlXlOgsewn7J8kSwbIe4pJ74UnR_OBAWJlMSMrmJ6SqV_R3lfdtcgb2YMAqTSpjbZSomy5oBVqHHfvd0T4KtlPECXPkovAW3Hym9_yg/s1600/playa_del_Treumal_Blanes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="448" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuXxT6YAq_EW5M8TEroXPyT3fYGcI0z8eelJAVxdlXlOgsewn7J8kSwbIe4pJ74UnR_OBAWJlMSMrmJ6SqV_R3lfdtcgb2YMAqTSpjbZSomy5oBVqHHfvd0T4KtlPECXPkovAW3Hym9_yg/s640/playa_del_Treumal_Blanes.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Platja del Treumal</td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Adéu al meu Blanes estimat, que tan a gust m'ha fet sentir, amb la seva tranquil·litat, l'assossec, i no obstant això, l'animada concurrència de la qual es gaudeix durant tot l'any, el jardí botànic, Sa Palomera, l'esglesia de Santa Maria (Antic palau dels biscomptes de Cabrera, segle XIV ), el castell de Sant Joan, la Cala Sant Francesc, la Cala de Sa Forcaneda , La platja de Blanes, la de Sabanell, la de Treumal, la de Capellans...</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrCJYoGNr_4SGIybAyErAaxGG2BMk76iKneIVmptBuLoohmCt1gEBhUVCVtq8sC8t0mZzgOih-4cZVaXEl2ogVBBFtvHCIqMtpJ_8u2IS1Ffms6j9Ko5xliKpQwWnF18wWLStZbTODufgm/s1600/foc_blanes_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="436" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrCJYoGNr_4SGIybAyErAaxGG2BMk76iKneIVmptBuLoohmCt1gEBhUVCVtq8sC8t0mZzgOih-4cZVaXEl2ogVBBFtvHCIqMtpJ_8u2IS1Ffms6j9Ko5xliKpQwWnF18wWLStZbTODufgm/s640/foc_blanes_2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Focs de Blanes</td></tr>
</tbody></table><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC3pn5vSh_MYaO0sapA5HB_ICETctgwLQyHhrbQOtNpHJ1Z6oYjJXkKgpwW-HG3PLH3f6QUODuqsSKq8ICHPVoB7IC4hJAIFMxDe7ugOBANHHX589DMU9PeuXGwef3reoh0I3MqOjNKwPt/s1600/Pirotecnia_Valenciana_Blanes_2008.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC3pn5vSh_MYaO0sapA5HB_ICETctgwLQyHhrbQOtNpHJ1Z6oYjJXkKgpwW-HG3PLH3f6QUODuqsSKq8ICHPVoB7IC4hJAIFMxDe7ugOBANHHX589DMU9PeuXGwef3reoh0I3MqOjNKwPt/s640/Pirotecnia_Valenciana_Blanes_2008.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Focs de Blanes</td></tr>
</tbody></table> <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Els focs d'artifici tant a terra com a l'aigua, els correfocs, Blanda Aeterna (Jornades de reconstrucció històrica)....</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBDK5LHPR1xIQkXte7EFuPcRDDjhpjTYUN269rxTaxdWGsGwH5m2rf0d7VHFvdsdnu5Mi0WWglH8hmuqAwogYOAq2FmWpV0jYNJDFMmWj1S8vTvwhMGaPnV9SLc7Il7WrqqYlRvzUARmDJ/s1600/4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBDK5LHPR1xIQkXte7EFuPcRDDjhpjTYUN269rxTaxdWGsGwH5m2rf0d7VHFvdsdnu5Mi0WWglH8hmuqAwogYOAq2FmWpV0jYNJDFMmWj1S8vTvwhMGaPnV9SLc7Il7WrqqYlRvzUARmDJ/s640/4.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blanda Aeterna</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh6.googleusercontent.com/-9jLaTpqmRAk/TWkKAnYSezI/AAAAAAAABeM/cTndftuXRP8/s1600/Blanda_Aeterna_foto_024.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" l6="true" src="https://lh6.googleusercontent.com/-9jLaTpqmRAk/TWkKAnYSezI/AAAAAAAABeM/cTndftuXRP8/s640/Blanda_Aeterna_foto_024.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blanda Aeterna</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMWipOVbioW_bBY4JnF9C4TG_j2-N8ZBAJVANLEsaJ-MrZETeWBHS01NXwc6RMGC9KZ0d_mu3QNdPwzkgQcpAla8dnAoyhNktNB-e_I1-FcDDpfTnEfXGYUFvMwIjGkfdEqBvaS73m8_RE/s1600/untitledgfgsdfhsdhsfgjdfj.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMWipOVbioW_bBY4JnF9C4TG_j2-N8ZBAJVANLEsaJ-MrZETeWBHS01NXwc6RMGC9KZ0d_mu3QNdPwzkgQcpAla8dnAoyhNktNB-e_I1-FcDDpfTnEfXGYUFvMwIjGkfdEqBvaS73m8_RE/s640/untitledgfgsdfhsdhsfgjdfj.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blanda Aeterna</td></tr>
</tbody></table> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4hkLVppe_FzUrrevJgC7DRI-KBK-Dv2tCLuNDTuyuILOy4rTpjDry5vnRy2_t2ompMp7ej5T8zni1VP3jqzowheDH3erVBwxwKzlLMYKZsA4KlNIwwAxzx0xGYBrHmbSU3YPgh-qHWnD1/s1600/Blanda_Aeterna_foto_045.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4hkLVppe_FzUrrevJgC7DRI-KBK-Dv2tCLuNDTuyuILOy4rTpjDry5vnRy2_t2ompMp7ej5T8zni1VP3jqzowheDH3erVBwxwKzlLMYKZsA4KlNIwwAxzx0xGYBrHmbSU3YPgh-qHWnD1/s640/Blanda_Aeterna_foto_045.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blanda Aeterna</td></tr>
</tbody></table> <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuUqQuW6V7XJaLLloAraNxPLPPacYt4LuBaSviaGsedWOtyHB3jJMacyyLfMTe9L1hUJhEjFpy0Xh8pzkkRaCML_xf3tZazf29__AVtSpwSXB7w98alarBRMVATl6VHZ3HyKsn1du5a5te/s1600/diables-de-blanes-correfoc-diada.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuUqQuW6V7XJaLLloAraNxPLPPacYt4LuBaSviaGsedWOtyHB3jJMacyyLfMTe9L1hUJhEjFpy0Xh8pzkkRaCML_xf3tZazf29__AVtSpwSXB7w98alarBRMVATl6VHZ3HyKsn1du5a5te/s640/diables-de-blanes-correfoc-diada.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Correfocs, els dimonis de Blanes</td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> El meu veïnat, tranquil i ben avingut, la meva casa, on ha crescut la meva petita, la meva cuina que tantes alegries m'ha proporcionat...</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJZgmUr7pGLUJWGdpvbdismaDSWnSn4I2YLQOVu8lWHxBDup6j-S-rZCDuAiIjgssuOL5iawwJdooszZpbTqKPC3FbBOOzRxcDH77ZmQLqKzDlmH3xP2eu1NOJ7yxfq3OiiKBCdf79so4-/s1600/2011_0217pis0079.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJZgmUr7pGLUJWGdpvbdismaDSWnSn4I2YLQOVu8lWHxBDup6j-S-rZCDuAiIjgssuOL5iawwJdooszZpbTqKPC3FbBOOzRxcDH77ZmQLqKzDlmH3xP2eu1NOJ7yxfq3OiiKBCdf79so4-/s640/2011_0217pis0079.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cuina estimada</td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyh7ow0HVqbG0Qpg_twRMSkyRg8QoEbAC7JMkboEjm0IBcEpMdf4isaxJ6rOkESw-rIuYQvyRdyos-04rKMGgXi3rvZd4W_lJn-hvKTlbw5puQ2p6VpsbzrK0Gw3EBGTq8hJw5RsK6n10W/s1600/2011_0217pis0082.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyh7ow0HVqbG0Qpg_twRMSkyRg8QoEbAC7JMkboEjm0IBcEpMdf4isaxJ6rOkESw-rIuYQvyRdyos-04rKMGgXi3rvZd4W_lJn-hvKTlbw5puQ2p6VpsbzrK0Gw3EBGTq8hJw5RsK6n10W/s640/2011_0217pis0082.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cuina estimada</td></tr>
</tbody></table>Esperant no obstant, amb ànsia aquest nou començament meu en una cuina nova i desconeguda, encara que ja ho diuen.. "las segundas partes nunca fueron buenas ;)". <br />
Fins aviat!<br />
<br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Petita cuinahttp://www.blogger.com/profile/08066963316970768483noreply@blogger.com46tag:blogger.com,1999:blog-1030932051609559863.post-15699553219552677692011-02-25T13:34:00.000+01:002011-02-25T13:34:25.838+01:00Arròs a la Cubana (Versió coulant)<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgai_JWSghC6MfKXSIeLjiKcItt69jOzKTbOg6Rd2ae-UsrFNAKcCSgY0WakgkQwKGR0cSp5bwcwWwJjrJtOv4Cdc4EPy20xQrAM0YdM3vp3tWNlYUyuarfCYtUkmBrD_Zu1_z65L3_ia6b/s1600/2011_0225cubanaarr%25C3%25B2s0012.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="594" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgai_JWSghC6MfKXSIeLjiKcItt69jOzKTbOg6Rd2ae-UsrFNAKcCSgY0WakgkQwKGR0cSp5bwcwWwJjrJtOv4Cdc4EPy20xQrAM0YdM3vp3tWNlYUyuarfCYtUkmBrD_Zu1_z65L3_ia6b/s640/2011_0225cubanaarr%25C3%25B2s0012.JPG" width="640" /></a>Avui porto un plat molt senzill, l'arròs a la Cubana, malauradament, porto dos dues sense sortir de casa, la nena esta a casa amb febre i no he pogut sortir a comprar, en aquest plat m'hagués agradat posar-li al capdamunt un cruixent de plàtan, però no ha pogut ser :(.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzzY5cFOck9gywfA5j3DiXx3xL8f_JstPz40JjEJV8sv-Blje8B0FYj4X68dUYduImIaK9YqdJhz892zVbAHgiS7npQU0oRE2OIsUmTR0LBp2y-PYeSNXLUZxAWvwZrnKLUDjayZc21g3k/s1600/2011_0225cubanaarr%25C3%25B2s0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzzY5cFOck9gywfA5j3DiXx3xL8f_JstPz40JjEJV8sv-Blje8B0FYj4X68dUYduImIaK9YqdJhz892zVbAHgiS7npQU0oRE2OIsUmTR0LBp2y-PYeSNXLUZxAWvwZrnKLUDjayZc21g3k/s640/2011_0225cubanaarr%25C3%25B2s0017.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Aquesta recepta participa en el concurs que organitza <a href="http://www.espesaavedra.com/2011/02/i-concurso-en-la-cocina-de-espe.html">Espe Saavedra</a> amb temàtica d'arrossos.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlsqzpvM4uBQMDOHtxS-kPCKAfPS_b35qgY9mR_mofWhSaUU_5f2oYmnTCcmCYFqij5xywPsWVy18Tbngzm2Ysq-PagUPXUYnAkKrBVGgV3Eo8SuRPmYPND921uVMDNRgKYDYfyKdpwIUk/s1600/foto_thumb%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlsqzpvM4uBQMDOHtxS-kPCKAfPS_b35qgY9mR_mofWhSaUU_5f2oYmnTCcmCYFqij5xywPsWVy18Tbngzm2Ysq-PagUPXUYnAkKrBVGgV3Eo8SuRPmYPND921uVMDNRgKYDYfyKdpwIUk/s400/foto_thumb%255B1%255D.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ingredients: </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 dents d'alls, </div>Aigua.<br />
Oli d'oliva.<br />
Sal.<br />
Arròs.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Tomàquet fregit.</div>Ou.<br />
<br />
Elaboració:<br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-eM3EV7PRdJW3mH8XcKo5mNbDzDIgLW1USBYtlHkQJA_Im_IxUQHFH7UN0VYr5Kz8BLPwYbn7dGWSzduQU6Od2xEEz5ng97OCHI372JpcLHm3wDAJ6L2mvzTdhC2JWnqTYy3q6cAl6SUy/s1600/2011_0225cubanaarr%25C3%25B2s0003.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-eM3EV7PRdJW3mH8XcKo5mNbDzDIgLW1USBYtlHkQJA_Im_IxUQHFH7UN0VYr5Kz8BLPwYbn7dGWSzduQU6Od2xEEz5ng97OCHI372JpcLHm3wDAJ6L2mvzTdhC2JWnqTYy3q6cAl6SUy/s200/2011_0225cubanaarr%25C3%25B2s0003.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcptGZGmdI34yVUpt_zXv6hbfz8VruPTSna2KXSsa2TbpSYRH8rTCHGrzUThr6_wdWuGoKDkAupmYPis9yKV7ZzIZA2OI6C3OWLM7ZnENWhxBqfZR8j_EwkN8WX1XrPvu2rcK5ivJ2gotn/s1600/2011_0225cubanaarr%25C3%25B2s0004.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcptGZGmdI34yVUpt_zXv6hbfz8VruPTSna2KXSsa2TbpSYRH8rTCHGrzUThr6_wdWuGoKDkAupmYPis9yKV7ZzIZA2OI6C3OWLM7ZnENWhxBqfZR8j_EwkN8WX1XrPvu2rcK5ivJ2gotn/s200/2011_0225cubanaarr%25C3%25B2s0004.JPG" width="200" /></a>En una olla posem l'aigua a bullir, afegim la sal, l'oli i els dents d'all sencers i pelats, quan trenqui el bull afegim l'arròs fins que sigui cuit.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9wpzn79EiiEvqcaJ_pZbRxBBetw9Jv4oKlSX1b6ZfVBqfo8yYzBBjfPecd8XLXoW-au9G1XiLT_fT9dywlIIFbH1edyFkJD8YDQK4QakMU5DgSJaoD1WTqovqmfAgwEJii-QobiCg1ppf/s1600/2011_0225cubanaarr%25C3%25B2s0008.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9wpzn79EiiEvqcaJ_pZbRxBBetw9Jv4oKlSX1b6ZfVBqfo8yYzBBjfPecd8XLXoW-au9G1XiLT_fT9dywlIIFbH1edyFkJD8YDQK4QakMU5DgSJaoD1WTqovqmfAgwEJii-QobiCg1ppf/s200/2011_0225cubanaarr%25C3%25B2s0008.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOAWEkM4gWu7v8jn0ByuPimrcozhRWv5G09GkmlgpMCS3CfsGBabmFB8UaNwCi7z612dSs7ISnbn2vgWdm00ySHkSChl0WlybTQGXgRZhXPoLeLdMx2uVwEbPjHixG-g55825qssHUW2VS/s1600/2011_0225cubanaarr%25C3%25B2s0005.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOAWEkM4gWu7v8jn0ByuPimrcozhRWv5G09GkmlgpMCS3CfsGBabmFB8UaNwCi7z612dSs7ISnbn2vgWdm00ySHkSChl0WlybTQGXgRZhXPoLeLdMx2uVwEbPjHixG-g55825qssHUW2VS/s200/2011_0225cubanaarr%25C3%25B2s0005.JPG" width="200" /></a>Escalfem el tomàquet i el posem al fons del plat, posem un motlle al mig i l'omplim amb l'arròs pressionant, fem un forat al mig.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Separem el rovell de la clara, posem el rovell al forat que hem deixat a l'arròs i fregim a foc suau la clara.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Retirem el motlle, i amb el mateix fem una o dos rodones a les clares i les posem al capdamunt.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRBxo29QFy29iW-AlwH9Cz77La4j7xs2TxcYZ5U2myagF7C-zWiMQKMDW3xl2c79KFQzwWjaTXs2W0gGYJKKV34EaigFUcTgm5NZFnRymdWvbb9ghnP12vu_5XIVHQ7PPiQQn9stOT5KIn/s1600/2011_0225cubanaarr%25C3%25B2s0010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRBxo29QFy29iW-AlwH9Cz77La4j7xs2TxcYZ5U2myagF7C-zWiMQKMDW3xl2c79KFQzwWjaTXs2W0gGYJKKV34EaigFUcTgm5NZFnRymdWvbb9ghnP12vu_5XIVHQ7PPiQQn9stOT5KIn/s640/2011_0225cubanaarr%25C3%25B2s0010.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Guarnirem amb fulla de julivert ja que no disposem del plàtan:(.</div><br />
<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Salut!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Petita cuinahttp://www.blogger.com/profile/08066963316970768483noreply@blogger.com41tag:blogger.com,1999:blog-1030932051609559863.post-46041468660905429412011-02-24T08:15:00.004+01:002011-02-24T09:38:02.378+01:00FricandóAquesta recepta participa en el concurs de receptes d'hivern que organitza <a href="http://anitacocinitas.blogspot.com/2011/01/concurso-de-recetas-anita-cocinitas-y.html">Anitacocinitas</a> i patrocina <a href="http://www.mumumio.com/">Mumumio</a>.<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Es una recepta tradicional i no l'he fet cap presentació fora del comú i com veureu les fotos son molt normals, aquest es un dels meus plats preferits i que de fet encara no havia publicat al bloc, teoricamnet aquest plat no porta pastanaga ni pebrots però jo sempre li poso ja que soc una enamorada dels sofregits, espero que us agradi.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibZUYzPEVf5ijDgaKpW2KDjt5RUFRFVNQhxlFBDTeK34T6Fo870SIze-QfWxf22hCKbBe5XngiLhzCwv5WkeliEyx52mL0mdAu73eAgGF96KDlnRPWe0bT1GZ6Te3veYEYAJBXiSqL2Oe2/s1600/2011_0223fricand%25C3%25B30015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibZUYzPEVf5ijDgaKpW2KDjt5RUFRFVNQhxlFBDTeK34T6Fo870SIze-QfWxf22hCKbBe5XngiLhzCwv5WkeliEyx52mL0mdAu73eAgGF96KDlnRPWe0bT1GZ6Te3veYEYAJBXiSqL2Oe2/s640/2011_0223fricand%25C3%25B30015.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Ingredients:<br />
<br />
2 Dents d'all.<br />
1 Ceba.<br />
2-3 tomàquets.<br />
1/4 pebrot vermell.<br />
1/4 pebrot verd.<br />
1 pastanaga petita.<br />
Ceps<br />
Xampinyons<br />
Gírgoles<br />
Farina.<br />
Oli d'oliva.<br />
Carn de vedella.<br />
Aigua.<br />
1 copeta de cava.<br />
Sal/pebre.<br />
<br />
Per la picada:<br />
3 galetes maria.<br />
3 bastonets petits de pa.<br />
Safrà.<br />
Ametlles.<br />
Avellanes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApWlSeO_4nOO-9K36y_pM_6282j0P6NM99i8TUZPiBBCalv9ttSh10zRbkipyAkIimPN0omteg8-UqWELmzhxFN0p-fQMfjGhRwpbN-hK3xBxl-Hx1lRIYuUFlnInXYceq3ld51OZYC2u/s1600/concurso_invierno.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApWlSeO_4nOO-9K36y_pM_6282j0P6NM99i8TUZPiBBCalv9ttSh10zRbkipyAkIimPN0omteg8-UqWELmzhxFN0p-fQMfjGhRwpbN-hK3xBxl-Hx1lRIYuUFlnInXYceq3ld51OZYC2u/s1600/concurso_invierno.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Elaboració:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">En una paella posem oli i l'aromatitzem amb les dos dents d'all.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Marcarem la vedella, que prèviament haurem salpebrat i enfarinat en aquest oli, retirem i reservem.</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD7XkdPUldo_EcqZ5JQTXYnHG-h2XUhoFw0128BVfGvBHDR9Fv49GoFjUL-AFVzLB7f0McCDhtAdWkjxEcjXAitw-UVFHQdT_IzN2_HpIwmIQN52mF1UeaQU9EcVYYIzwg1eA_WndkcS2t/s1600/2011_0223fricand%25C3%25B30007.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD7XkdPUldo_EcqZ5JQTXYnHG-h2XUhoFw0128BVfGvBHDR9Fv49GoFjUL-AFVzLB7f0McCDhtAdWkjxEcjXAitw-UVFHQdT_IzN2_HpIwmIQN52mF1UeaQU9EcVYYIzwg1eA_WndkcS2t/s200/2011_0223fricand%25C3%25B30007.JPG" width="200" /></a>Retirem els alls i afegim la ceba tallada petita, deixem coure una mica a foc suau i afegim les pastanagues tallades també en brunoise després procedirem d'igual manera amb els pebrots, rentem i tallem els xampinyons, les gírgoles i els ceps que prèviament haurem hidratat, quan sigui tou afegim els tomàquets que haurem pelat i trossejat, sofregim.<br />
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</div>Espolsem una mica de farina i sofregim, afegim aigua i ho deixem reduir, posem la carn i ho cobrim tot d'aigua afegim la copa de cava i ho deixem coure a foc suau, si veiem que s'evapora massa aigua afegim una mica mes, preparem la picada i l'afegim, ho deixarem al foc el temps que calgui (unes dos hores) o fins que la carn sigui ben tova, corregim de sal i quan estigui llest servim.Petita cuinahttp://www.blogger.com/profile/08066963316970768483noreply@blogger.com31tag:blogger.com,1999:blog-1030932051609559863.post-77707481670442007262011-02-23T16:43:00.001+01:002011-02-24T09:38:27.272+01:00Crema de Porros.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBcoXJ3elza6evX0zaWIfSeVgud9s2DQOu5pUavyBvO2loy7ngdzfPuu4xdQjyDXk53K0MC2KBYeqLu1nXBolFN8XsFrUWYARDiVFmfyl-N4wSq6b7_P7YWUsOwYSYCxujQZ9-1g3_JHUm/s1600/2011_0223cuineracremablanes0009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBcoXJ3elza6evX0zaWIfSeVgud9s2DQOu5pUavyBvO2loy7ngdzfPuu4xdQjyDXk53K0MC2KBYeqLu1nXBolFN8XsFrUWYARDiVFmfyl-N4wSq6b7_P7YWUsOwYSYCxujQZ9-1g3_JHUm/s640/2011_0223cuineracremablanes0009.JPG" width="640" /></a></div><br />
Amb aquesta recepta participo en el concurs de plats d'hivern que <a href="http://anitacocinitas.blogspot.com/2011/01/concurso-de-recetas-anita-cocinitas-y.html">Anita Cocinitas</a> organirza i patrocina <a href="http://www.mumumio.com/">Mumumío</a>.<br />
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Ingredients:<br />
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6 Porros.<br />
2 Patatas.<br />
1 Ceba.<br />
Mantega.<br />
Aigua.<br />
150ml llet.<br />
150ml nata líquida.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrKppkK8G5yYLHsyIyc68_hyphenhyphenQlF-0jLKkGdXGAR1rK9UcadI2eS8QqB6n5dSflDbRJyDid4hcE7RNmSBX5jYtv4uX-GDdGbbZaU3FtfJddfznzQ168qUUnLekQRWrjchFaRZez4P6ePMzm/s1600/concurso_invierno.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrKppkK8G5yYLHsyIyc68_hyphenhyphenQlF-0jLKkGdXGAR1rK9UcadI2eS8QqB6n5dSflDbRJyDid4hcE7RNmSBX5jYtv4uX-GDdGbbZaU3FtfJddfznzQ168qUUnLekQRWrjchFaRZez4P6ePMzm/s1600/concurso_invierno.jpg" /></a></div><br />
Elaboració:<br />
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En una olla posem una mica de mantega on courem a foc suau la ceba pelada i tallada.<br />
Mentrestant netejem i pelem els porros, els afegim a l'olla, mentre couen els porros pelem i tallem la patata ben fina i també afegim amb els porrors i la ceba, ho deixem coure i quan estigui tobet ho cobrim d'aigua, fem bullir uns 15' corregim de sal/pebre i ho triturem, amb l'olla fora del foc afegim la nata i la llet a parts iguals, retirem i servim.<br />
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Per guarnir el plat podem posar unes gotes de nata en forma d'espiral i després amb un escoradent pasem pel mig de cada gota, rematem amb una fulla de julivert i portem a taula.Petita cuinahttp://www.blogger.com/profile/08066963316970768483noreply@blogger.com31tag:blogger.com,1999:blog-1030932051609559863.post-69973417842100208692011-02-21T21:55:00.002+01:002011-02-21T22:07:05.256+01:00"Mi Primera Vez... en la cocina" Truita de patata i ceba.La meva primera experiència a la cuina va ser amb una truita de patata i ceba de 8 ous , vaig fregir la ceba, la patata, vaig afegir els ous i es va coure.<br />
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Fins aquí bé, però... Aiiii... Em vaig adonar que se m'havia oblidat posar-hi sal, i vaig pensar... "si el orden de los factores no altera el producto", li poso la sal per sobre i llestos... si, si... li vaig posar una bona capa de sal (per si de cas :)))), i cap a la taula...<br />
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Aquell dia no va dinar ningú, la truita era, evidentment immenjable, va acabar a les escombraries i li vaig donar el dinar a la family (mai millor dit).<br />
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Les meves germanes m'ho van estar recordant durant anys....ainx!!!<br />
La veritat es que cuinava (i cuino) FATAL! .. Pst, pst... però ara amb l'edat ho dissimulo :P<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Per sort per mi no tinc fotos d'aquella truita, i com que no vull agafar cap foto de truites de ningú sense permís poso aquestes fotos d'ous que vaig veure al fòrum...(la crònica més endavant;))</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8SxW7DGa1l8a3MAsxuQUjSg7yTmEqALDHizvIX8F5KWLfv4NQdPUmNSQAIfI0IkSOOmFPk29Bip4XsQeXrUFhpdgd98YSdFv5z0XlxMQUVlBYnX8yD2gZX3Dp4Brvq-p4stPz6HXFL3F-/s1600/2011_0220F%25C3%25B2rum0049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8SxW7DGa1l8a3MAsxuQUjSg7yTmEqALDHizvIX8F5KWLfv4NQdPUmNSQAIfI0IkSOOmFPk29Bip4XsQeXrUFhpdgd98YSdFv5z0XlxMQUVlBYnX8yD2gZX3Dp4Brvq-p4stPz6HXFL3F-/s400/2011_0220F%25C3%25B2rum0049.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div>Vosaltres quines anècdotes teniu de les vostres primeres incursions en la cuina? Algun desastre? Teniu fotos? <br />
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Animeu-vos a destapar aquestes primeres vegades, segur que ens divertim una estona i ajudem a aquells als quals encara els fa por la cuina al fet que ho perdin.<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Entre tots els que us animeu a fer-ho se sortejaran 3 exemplars del llibre "Cocina Para Emancipados".</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<strong>Com participar?</strong><br />
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- Crea una entrada en el teu blog amb el títol "La meva primera vegada... a la cuina", explicant aquesta iniciativa amb enllaç a l'entrada del bloc<a href="http://www.cocinaparaemancipados.com/2011/02/mi-primera-vez-en-la-cocina.html"> Cocina para emancipados</a>, explicant com van ser les teves primeres vegades cuinant.<br />
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- Deixa un comentari en dita entrada amb l'enllaç al teu post.<br />
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- L'últim dia per participar és el 21 de Març i el sorteig serà aleatori entre tots els participants.<br />
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- Els enviaments només es podran realitzar a adreces dins de la UE.<br />
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T'animes?Petita cuinahttp://www.blogger.com/profile/08066963316970768483noreply@blogger.com19tag:blogger.com,1999:blog-1030932051609559863.post-56524677127809766132011-02-19T15:57:00.005+01:002011-02-19T16:53:36.535+01:00Crema de patata, bacallà i tòfona. (Homenatge a Santi Santamaria)<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJNzRULNetRF5yHfBMdI5cGMlNlQpST98ac_GRIrrjoqOG_vRseoZk1st3X3szO367bPIlBVgeweoG9PjJphzU2miu4FpqTb-lW378-jBBLDvIjtFuURpihLkkJTp2SbrzWMOsR0MC4nh2/s1600/2011_0219patatabacallacrema0014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJNzRULNetRF5yHfBMdI5cGMlNlQpST98ac_GRIrrjoqOG_vRseoZk1st3X3szO367bPIlBVgeweoG9PjJphzU2miu4FpqTb-lW378-jBBLDvIjtFuURpihLkkJTp2SbrzWMOsR0MC4nh2/s640/2011_0219patatabacallacrema0014.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">La recepta original d'en Santi Santamaria porta un total de 100g de tòfona negra, jo només disposaba de 50g que es la quantitat que he fet servir, (la tenia guardada per un moment especial), he respectat els 20g de la crema i a les racions he posat una mica menys, tembé he camviat la pebre negre en gra per pupurri de pebres que es del que disposaba a casa.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPmidnT5UqbAoQ08F1nLfZZqKiESb6XuqMVp4uT8vWwoIJhVZxUsihKRLw-dJSziX9l31JljvQKlrNV10wplu7doYceqH7IgBDpuRK4SeH7biw9m9QXAu4eM9_-RRQbD3oY0fxc1RCsV2P/s1600/2011_0219patatabacallacrema0023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPmidnT5UqbAoQ08F1nLfZZqKiESb6XuqMVp4uT8vWwoIJhVZxUsihKRLw-dJSziX9l31JljvQKlrNV10wplu7doYceqH7IgBDpuRK4SeH7biw9m9QXAu4eM9_-RRQbD3oY0fxc1RCsV2P/s640/2011_0219patatabacallacrema0023.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Amb aquesta recepta m'afegeixo a l'iniciativa de l'Satarbase del bloc<a href="http://www.decuina.net/"> decuina.net</a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6qnbE3fuP2LE8Jiqj-t-FL7Rpv4XSZCtGiNo196VmF1qc8ik6Y0REeB52I-IRh8gn9Uz3n4IRnbQpJ2VdbFKB9WK3b4XHkB2StrYOsgAcMc9LJFhYYjxg0Bk0YsYa0rY9TN2WgANYmfBc/s1600/2011_0219patatabacallacrema0025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6qnbE3fuP2LE8Jiqj-t-FL7Rpv4XSZCtGiNo196VmF1qc8ik6Y0REeB52I-IRh8gn9Uz3n4IRnbQpJ2VdbFKB9WK3b4XHkB2StrYOsgAcMc9LJFhYYjxg0Bk0YsYa0rY9TN2WgANYmfBc/s640/2011_0219patatabacallacrema0025.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">INGREDIENTS (4 persones)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">80g Tòfona negra.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 Porros.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 Rovells d'ous.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Sal grossa.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pebre negre en gra aixafat.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">PER LA CREMA:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">250g, Patates.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">250g de bacallà dessalat sense pell ni espines.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">20g de tòfona negre.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Oli de tòfona.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">750ml d'aigua o llet (he posat meitat i meitat)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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ELABORACIÓ:<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Per fer la crema:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTqW_0n_YDndGGrxN3Zja6KywOMDWCEg7kNWV5lt5D4Uo7LkIlpT-psjp2dKjRKP7LF07Lm_ZxMxEY4JzGLI_vjTWl7cGMaqNPrzoCjUcsMCCGOWIIQOZ9YoczmliuwKD4K-rhSmAe5DG0/s1600/2011_0219patatabacallacrema0002.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="141" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTqW_0n_YDndGGrxN3Zja6KywOMDWCEg7kNWV5lt5D4Uo7LkIlpT-psjp2dKjRKP7LF07Lm_ZxMxEY4JzGLI_vjTWl7cGMaqNPrzoCjUcsMCCGOWIIQOZ9YoczmliuwKD4K-rhSmAe5DG0/s200/2011_0219patatabacallacrema0002.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8r2WsE5e7z0Ap9so8o_zDE9gYaarJ_0CTurcZo2XRanpbKv5km4hZMeXQmq8Yf2qMRhA5VXGkyYOFAK8q5IrTg7rN4IvRsltofiyTIFhBJdNO8fAfGk3MRH6f1B0w-Z0KyPm-ofhXaQfg/s1600/2011_0219patatabacallacrema0004.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8r2WsE5e7z0Ap9so8o_zDE9gYaarJ_0CTurcZo2XRanpbKv5km4hZMeXQmq8Yf2qMRhA5VXGkyYOFAK8q5IrTg7rN4IvRsltofiyTIFhBJdNO8fAfGk3MRH6f1B0w-Z0KyPm-ofhXaQfg/s200/2011_0219patatabacallacrema0004.JPG" width="200" /></a> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pelem, rentem i tallem les patates i les introduïm al l'aigua amb llet bullint.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCvZvcR1MJh3BzKhfyWv-0TVu5Ai0v4XOA7kAaahBFqjSYBk8PBAiWE4NszM0kR7IqNkD-mjN0cHP9U3ExYYSjcPNdjRAbfIhNNKhGq-dUv0mvfLCuWFEmLgf2YFKnDaTcHE8dlm-8oHEz/s1600/2011_0219patatabacallacrema0011.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="161" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCvZvcR1MJh3BzKhfyWv-0TVu5Ai0v4XOA7kAaahBFqjSYBk8PBAiWE4NszM0kR7IqNkD-mjN0cHP9U3ExYYSjcPNdjRAbfIhNNKhGq-dUv0mvfLCuWFEmLgf2YFKnDaTcHE8dlm-8oHEz/s200/2011_0219patatabacallacrema0011.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx2Snd5cwGnBP9zACjuFZ3KvFOe8nNiNw8aayI8Zgz-mkedJIHtMimpeN2Yh0zCPgXJrgVHCp9s_AFQjj6Pgzdx08B_bUjNkOk2iDayCp1Pt3XvYrUognZeVZ-NwDO5t3VGmUDLL0_Ipao/s1600/2011_0219patatabacallacrema0005.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="143" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx2Snd5cwGnBP9zACjuFZ3KvFOe8nNiNw8aayI8Zgz-mkedJIHtMimpeN2Yh0zCPgXJrgVHCp9s_AFQjj6Pgzdx08B_bUjNkOk2iDayCp1Pt3XvYrUognZeVZ-NwDO5t3VGmUDLL0_Ipao/s200/2011_0219patatabacallacrema0005.JPG" width="200" /></a>Netegem el bacallà i un cop les patates siguin cuites ho afegim, ho coguem amb la tòfona laminada quan sigui llest ho liqüem, en acabat afegim l'oli i corregim de sal, i ja ho passem a la sopera o a un recipient adient.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Q9erGUDs-o85_ndAPzVP9dD35gL5FL5joIzjeMHJnuJVWyn7vWHn6EaZY4p8V7hekriHqvOIX1zbvv2mudizvajXaRF5NhqUSE1dOiuvqcuRjS1sxP6N8redwrPAUgKHqOtUgjYg2EJP/s1600/2011_0219patatabacallacrema0013.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Q9erGUDs-o85_ndAPzVP9dD35gL5FL5joIzjeMHJnuJVWyn7vWHn6EaZY4p8V7hekriHqvOIX1zbvv2mudizvajXaRF5NhqUSE1dOiuvqcuRjS1sxP6N8redwrPAUgKHqOtUgjYg2EJP/s200/2011_0219patatabacallacrema0013.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW6C3fFhOzBZu2p2bMX_NKISHVj0Idwur-SbDSSSGV7ewELIKmyNdW4Rsyru5Kd691i9DB0nBZAGZwvLiCV1kBSaEtfuNGvF1h4tkqp6ZVKUn74vPl6D_XRA2LJhxo2V3I7le9OPgrmyIX/s1600/2011_0219patatabacallacrema0007.JPG" imageanchor="1" style="clear: left; cssfloat: right; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="151" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW6C3fFhOzBZu2p2bMX_NKISHVj0Idwur-SbDSSSGV7ewELIKmyNdW4Rsyru5Kd691i9DB0nBZAGZwvLiCV1kBSaEtfuNGvF1h4tkqp6ZVKUn74vPl6D_XRA2LJhxo2V3I7le9OPgrmyIX/s200/2011_0219patatabacallacrema0007.JPG" width="200" /></a>Netegem els porros i els tallem a tires fines, i els bullim en aigua bullent, quan siguin grenyals (no massa cuits) els retirem.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Laminem la tòfona.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Empatarem posant al centre del plat una mica de porro, sobre posarem un rovell d'ou i al damunt la tòfona laminada.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSE1DWFzOR3eQwq9xf8X3N-nvH-gRsdkPzM_KNXDOTSjaMppg7nKbMdnLWRDunnLaxXOBEMTmDYsfbqA9u4zVEFPSHIlDEh6aU-hybFbqjaDj4NKHsB7TQMmBdhFh36d3RY0eKGoLEkE8W/s1600/2011_0219patatabacallacrema0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSE1DWFzOR3eQwq9xf8X3N-nvH-gRsdkPzM_KNXDOTSjaMppg7nKbMdnLWRDunnLaxXOBEMTmDYsfbqA9u4zVEFPSHIlDEh6aU-hybFbqjaDj4NKHsB7TQMmBdhFh36d3RY0eKGoLEkE8W/s400/2011_0219patatabacallacrema0012.JPG" width="300" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Posem el plat per el gratinador, el temps just per que s'escalfi i la tòfona deixi anar el seu aroma.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPNPK1nDkMTD8oxJxaDUAabxonJ-trUGL_QxKsadP8lepmq6fzUoCC1HdYwZoQ7knFxIPZRAyfIqnQyR70EPbvKKkIptLkpOkj-N5TBppkbNBODpSFxluIGlECF6zAGuTQ9dcJ55yXlE0u/s1600/2011_0219patatabacallacrema0021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPNPK1nDkMTD8oxJxaDUAabxonJ-trUGL_QxKsadP8lepmq6fzUoCC1HdYwZoQ7knFxIPZRAyfIqnQyR70EPbvKKkIptLkpOkj-N5TBppkbNBODpSFxluIGlECF6zAGuTQ9dcJ55yXlE0u/s640/2011_0219patatabacallacrema0021.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Posem el plat davant el començal i avoquem amb cura la crema procurant que no cobreixi la tòfona laminada.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div>Salut i bon profit Santi.Petita cuinahttp://www.blogger.com/profile/08066963316970768483noreply@blogger.com43tag:blogger.com,1999:blog-1030932051609559863.post-14940982477273945602011-02-17T21:28:00.003+01:002011-02-18T09:20:03.362+01:00Pizza de pipes, formatges i ous.<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Aquesta recepta participa en el concurs<a href="http://tortillinadeunhuevo.blogspot.com/2011/02/i-concurso-me-importa-un-huevo-y.html"> ME IMPORTA UN HUEVO</a>, organitzat per el bloc<a href="http://tortillinadeunhuevo.blogspot.com/"> tortillina de un huevo.</a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-yUDzx9PDrQQF82KOTYzCbLVxXGjcimNoMhNgqx2MCJ9M7zyJr-bR7ITDGMRiE7yrmJNkdAoelURVhL-4TohgbHU4oQv9-tgpQUbpzeggYEJeupnuIhl1zFJwPJqOyEi1x9txKULUZuj/s1600/2011_0217pipaspizza0033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-yUDzx9PDrQQF82KOTYzCbLVxXGjcimNoMhNgqx2MCJ9M7zyJr-bR7ITDGMRiE7yrmJNkdAoelURVhL-4TohgbHU4oQv9-tgpQUbpzeggYEJeupnuIhl1zFJwPJqOyEi1x9txKULUZuj/s640/2011_0217pipaspizza0033.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
De la masa d'ahir en vaig guardar la meitat (com ens agraden ben fines i cruixents m'ha arribat bé per totes dues)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUk3p2LAM81HhqNFZOfOPULXlu-PphLGoP8HE___Pxz5F29rVMz6gsAwx54YgvQYLDRjKGwg9Vy-AAm6syE0H2tBosYxShsvlNtyB1UHuhtzBdeZFQtuB_twqhBv4vy5YZT_88b_IgdOGM/s1600/2011_0217pipaspizza0032.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUk3p2LAM81HhqNFZOfOPULXlu-PphLGoP8HE___Pxz5F29rVMz6gsAwx54YgvQYLDRjKGwg9Vy-AAm6syE0H2tBosYxShsvlNtyB1UHuhtzBdeZFQtuB_twqhBv4vy5YZT_88b_IgdOGM/s640/2011_0217pipaspizza0032.JPG" width="640" /></a>INGREDIENTS:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Masa de pizza preferiblement cassolana. (la recepta la vaig posar ahir)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pipes pelades (un quart de paquet aprox)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 ous de guatlla.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbVwmzmIiFdE8NJwMicbTx-47GmvxO3fwHayYWqvLU_etxSqWGqPaiubMj6qYCexVeH47h7kax21BkxIwnlNg6LIghm8T2YxivAt0y09w-JBmhdEpnBq9phyBCjCYK8XtAPqFeHAL-4dz7/s1600/2011_0217pipaspizza0012.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbVwmzmIiFdE8NJwMicbTx-47GmvxO3fwHayYWqvLU_etxSqWGqPaiubMj6qYCexVeH47h7kax21BkxIwnlNg6LIghm8T2YxivAt0y09w-JBmhdEpnBq9phyBCjCYK8XtAPqFeHAL-4dz7/s200/2011_0217pipaspizza0012.JPG" width="200" /></a>Pit de gall d'indi (molt poc)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Tomàquet fregit.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Orenga.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Formatge d'untar.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Emmental.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Eddam.</div>Brie.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Barreja de el caserio ( Emmental, Cheddar, gouda i Curat)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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ELABORACIÓ:<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRn1WPNz6K_jV3-xf2wpNg7SwFT9KgkFOqZ3kGJftHPR6ckCfUkpYRrG5yPIVmz4kMYA5d9rlZtYUnSF3zTK2vbxWf6EwJS-0SerWCeBRC6YwFJC26wMDHCSIzoTCWvka_SQsfWtDSkTN/s1600/2011_0217pipaspizza0007.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRn1WPNz6K_jV3-xf2wpNg7SwFT9KgkFOqZ3kGJftHPR6ckCfUkpYRrG5yPIVmz4kMYA5d9rlZtYUnSF3zTK2vbxWf6EwJS-0SerWCeBRC6YwFJC26wMDHCSIzoTCWvka_SQsfWtDSkTN/s200/2011_0217pipaspizza0007.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ELsZJfIjo2F6ShmuhGPk8XT2a0APwtpevFxmgwBa2cZNkl9RvCzRRv16oSWaP8KXatz1pF0d8JpxvG-NO1Nb0iCJXrEk8awlRufaCrbdeYRjDC9YTYMEzA9rXqd1ntvbOk079gwRmdDy/s1600/2011_0217pipaspizza0002.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ELsZJfIjo2F6ShmuhGPk8XT2a0APwtpevFxmgwBa2cZNkl9RvCzRRv16oSWaP8KXatz1pF0d8JpxvG-NO1Nb0iCJXrEk8awlRufaCrbdeYRjDC9YTYMEzA9rXqd1ntvbOk079gwRmdDy/s200/2011_0217pipaspizza0002.JPG" width="200" /></a>Barregem la masa amb les pipes pelades, donem forma, punxem amb una forquilla i li donem un cop de forn.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMohBBayVsjLz27AUuYjoyQ1gGGQHwuTeyaGgkrFZeS1e8ncKnaSTnR4e4Q-uz6XisQ3wMyxCOAzE0gPChSjg0xzrbaovg6X_mPDSXm3coVaClTkeS36MOV0Ob_SYVnUb49ao8gigS3Pt8/s1600/2011_0217pipaspizza0013.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMohBBayVsjLz27AUuYjoyQ1gGGQHwuTeyaGgkrFZeS1e8ncKnaSTnR4e4Q-uz6XisQ3wMyxCOAzE0gPChSjg0xzrbaovg6X_mPDSXm3coVaClTkeS36MOV0Ob_SYVnUb49ao8gigS3Pt8/s200/2011_0217pipaspizza0013.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixGDETcciPTiDoA95eSVuNtAqF7y6e-yg1lAk0hJxnX57OfxNImgd_NJTJ9MKQLHg_dU99B0YqmtnhLt5sxjsRFKLJCnBmn2tnAr66GxCEisK2IP8sbMFdyicuIREWE1S4_BgUaSjhKz_X/s1600/2011_0217pipaspizza0017.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixGDETcciPTiDoA95eSVuNtAqF7y6e-yg1lAk0hJxnX57OfxNImgd_NJTJ9MKQLHg_dU99B0YqmtnhLt5sxjsRFKLJCnBmn2tnAr66GxCEisK2IP8sbMFdyicuIREWE1S4_BgUaSjhKz_X/s200/2011_0217pipaspizza0017.JPG" width="200" /></a>Li posem una cullereta de formatge d'untar i la repartim be per la base.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD1qGjus-Ap-eUUYY38kD76zI7SyFHvD8pjqLze30f_Wq7_FzXQhWJatl5i9IhdlrClgQaNBqlDQpJGodgDTlY94abb7zkXn330JI97znZ8C6xorySQiSKv7p-_lPDi1movXD6E9Y15jU0/s1600/2011_0217pipaspizza0018.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD1qGjus-Ap-eUUYY38kD76zI7SyFHvD8pjqLze30f_Wq7_FzXQhWJatl5i9IhdlrClgQaNBqlDQpJGodgDTlY94abb7zkXn330JI97znZ8C6xorySQiSKv7p-_lPDi1movXD6E9Y15jU0/s200/2011_0217pipaspizza0018.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwurZlfXyCcyBWotljAouCb4OhUB1PYk_p5EOcn0Gsb7RrNjNpCHcNoIxJfdc4XaHbi8H_S5S5PfqR1sk8cz2UheLSNOhZFAEp_gR1_8FnlnSx13Ul0F9Zueae65bE4PTZ7otLOTeQWhGB/s1600/2011_0217pipaspizza0019.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwurZlfXyCcyBWotljAouCb4OhUB1PYk_p5EOcn0Gsb7RrNjNpCHcNoIxJfdc4XaHbi8H_S5S5PfqR1sk8cz2UheLSNOhZFAEp_gR1_8FnlnSx13Ul0F9Zueae65bE4PTZ7otLOTeQWhGB/s200/2011_0217pipaspizza0019.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Li afegim el tomàquet fregit amb un grapat d'orenga a l'hora que l'esmicolem amb els dits, amb aquesta barreja donem una segona capa de base.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkAtT39VmSv_TylLyO3n4MdTkNv7maWB_C0fWxeYoeKhx9x00gZQ3wO9AEIZZvnOkU_Pox28Izrj5MrMtkJOZ1FgoTmUlMtMMAqZDky4GL_oKQ5qaWJyIa7doq8Pownnx05o78NNDGRUF/s1600/2011_0217pipaspizza0021.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkAtT39VmSv_TylLyO3n4MdTkNv7maWB_C0fWxeYoeKhx9x00gZQ3wO9AEIZZvnOkU_Pox28Izrj5MrMtkJOZ1FgoTmUlMtMMAqZDky4GL_oKQ5qaWJyIa7doq8Pownnx05o78NNDGRUF/s200/2011_0217pipaspizza0021.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvLpz59vbHzn4Z2N9cYaHIFpGz-kRBIbaTcqH73EfYUCzauAQpYV-WKhyzv8VqGR-nKm76wxEEURtvENu4-V4oVnBNcFAMqdHw90li4pAFi-LFqwsy0PyxWV1R7pHX5Dz4ZMgeDdYkp0ce/s1600/2011_0217pipaspizza0020.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvLpz59vbHzn4Z2N9cYaHIFpGz-kRBIbaTcqH73EfYUCzauAQpYV-WKhyzv8VqGR-nKm76wxEEURtvENu4-V4oVnBNcFAMqdHw90li4pAFi-LFqwsy0PyxWV1R7pHX5Dz4ZMgeDdYkp0ce/s200/2011_0217pipaspizza0020.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Tallem el formatge Eddam ben fi i el coloquem a la pizza.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIN97YdgeiQFx68uO6HlUb4_TvNgh0U_RX0vlRHhGdzlEdxLeutIzwriMiAi6tS2Uq47uAbTCoZksx8NczU1hyphenhyphena3mWCF9Zq4GbZcAdB3KeUn-KWOsK3qo9evkml3JnEOf5fyf51paaYaRx/s1600/2011_0217pipaspizza0023.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIN97YdgeiQFx68uO6HlUb4_TvNgh0U_RX0vlRHhGdzlEdxLeutIzwriMiAi6tS2Uq47uAbTCoZksx8NczU1hyphenhyphena3mWCF9Zq4GbZcAdB3KeUn-KWOsK3qo9evkml3JnEOf5fyf51paaYaRx/s200/2011_0217pipaspizza0023.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinFopM29x5viK-K8U89bSGcBQg4HZASJx8yDcqyu_4dJPVUQS1quMhd0jTO4IJKUFNQwaEaardHCP71ngBLPwxRUsvoCyP9MICOXSxO2ZMZerVfSXCaFXCauz3PKzAvCEjBzYCr7puAnng/s1600/2011_0217pipaspizza0022.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinFopM29x5viK-K8U89bSGcBQg4HZASJx8yDcqyu_4dJPVUQS1quMhd0jTO4IJKUFNQwaEaardHCP71ngBLPwxRUsvoCyP9MICOXSxO2ZMZerVfSXCaFXCauz3PKzAvCEjBzYCr7puAnng/s200/2011_0217pipaspizza0022.JPG" width="200" /></a> Posarem el formatge Brie tallat prim i els ous de guatlla.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn31l6bEvXliuYOO5TNXwTR-HflGacu81d5ndQXkxYlncVQalNJ3EXUgw9GG7dzjSmlvHFjqOp5djYAlU4Uhs-LqxptiTi24ABDLkRmL_3upJ9SYJJQbxxGL8HiI8spXo6ccmUNMHDGhPe/s1600/2011_0217pipaspizza0024.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn31l6bEvXliuYOO5TNXwTR-HflGacu81d5ndQXkxYlncVQalNJ3EXUgw9GG7dzjSmlvHFjqOp5djYAlU4Uhs-LqxptiTi24ABDLkRmL_3upJ9SYJJQbxxGL8HiI8spXo6ccmUNMHDGhPe/s200/2011_0217pipaspizza0024.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3PMALUwqAa-E-QcY4BceUifZZqzM3G5M_Yei4h0OxqkK1MlVw1JjN_8Xdzrspwe0AW7R0WoPJCkoO54Ym_xvb2k4Zvc7OgVXo2wlE9sspQYGHhvCPcudNbM0CnNZo5DJwslnL0VElHO9i/s1600/2011_0217pipaspizza0025.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3PMALUwqAa-E-QcY4BceUifZZqzM3G5M_Yei4h0OxqkK1MlVw1JjN_8Xdzrspwe0AW7R0WoPJCkoO54Ym_xvb2k4Zvc7OgVXo2wlE9sspQYGHhvCPcudNbM0CnNZo5DJwslnL0VElHO9i/s200/2011_0217pipaspizza0025.JPG" width="200" /></a> Col.loquem 4 talls de pit de gall d'indi ben repartits i afegim una petita capa d'emmental.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ3u-R29G4Z5DYHMaGTSXpL2-wcsF2ozIU9ORQ7wgepfP7XNeHGKWL1lfSBsHSFPdiu2Ok3hCkdcvQlLW4Q9R8D3NFxJhtIsliNrFQeTVQYAUsgieTrdXUykmTHCq3RzazhjKhyZBrmXFt/s1600/2011_0217pipaspizza0029.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ3u-R29G4Z5DYHMaGTSXpL2-wcsF2ozIU9ORQ7wgepfP7XNeHGKWL1lfSBsHSFPdiu2Ok3hCkdcvQlLW4Q9R8D3NFxJhtIsliNrFQeTVQYAUsgieTrdXUykmTHCq3RzazhjKhyZBrmXFt/s200/2011_0217pipaspizza0029.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnIXB9rMee3cDy8JIpmZbODVxvFoIVS_RMXW38pk2ILBTbBcKMx7gWT8jzHJYP6rQ4SDKWwYa0nO1-07OVd3xVB_6orLQyu8bjRxnk9-ZpTNRAVwFwT39nZKJCE2SbnpzqGXcIDcKEbsFn/s1600/2011_0217pipaspizza0026.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnIXB9rMee3cDy8JIpmZbODVxvFoIVS_RMXW38pk2ILBTbBcKMx7gWT8jzHJYP6rQ4SDKWwYa0nO1-07OVd3xVB_6orLQyu8bjRxnk9-ZpTNRAVwFwT39nZKJCE2SbnpzqGXcIDcKEbsFn/s200/2011_0217pipaspizza0026.JPG" width="200" /></a> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> Per últim posem l'ultima capa de barreja de formatges i espolvorejem una mica d'orenga per sobre.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ZNLXmPX0Iy3a9F4GoX6NiyPQw6mggsb_zR7cAWBelfaqlPFCoOv4ldxR6oTtPEV20sHiNplnynEIeJmUJNUib7GPgVU_jus1bruersV4Kq2T21BpeI4EI8XRPRnXFXugNTyn7MInb1hs/s1600/2011_0217pipaspizza0030.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ZNLXmPX0Iy3a9F4GoX6NiyPQw6mggsb_zR7cAWBelfaqlPFCoOv4ldxR6oTtPEV20sHiNplnynEIeJmUJNUib7GPgVU_jus1bruersV4Kq2T21BpeI4EI8XRPRnXFXugNTyn7MInb1hs/s200/2011_0217pipaspizza0030.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHJj8rOlexu8f-sBcZjtRrwKCPyUPfFwznmIaQb_-_vOg79qgknrRppwRl6RUjFpJFY4KX4axbCJGGzkzj7PpEL5Pr7V1q2fZ4g6ykqMA404Imgelve_hsu8-S3R9003Uw_I-oLH-iMFHp/s1600/logogif.png" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHJj8rOlexu8f-sBcZjtRrwKCPyUPfFwznmIaQb_-_vOg79qgknrRppwRl6RUjFpJFY4KX4axbCJGGzkzj7PpEL5Pr7V1q2fZ4g6ykqMA404Imgelve_hsu8-S3R9003Uw_I-oLH-iMFHp/s320/logogif.png" width="236" /></a> <br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">introduim al forn a una temperatura de 180º fins que sigui cuita.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">* Si la mengem feta al moment es molt bona, però escalfada al micro no es el mateix, les pipes no queden igual.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div>Petita cuinahttp://www.blogger.com/profile/08066963316970768483noreply@blogger.com25tag:blogger.com,1999:blog-1030932051609559863.post-20283828641416893482011-02-16T18:00:00.001+01:002011-02-16T20:41:30.938+01:00PIZZA DEL 15.... Vedella marinada i formatge.Arribo pels pels, però arribo, la veritat que no tinc gaire traça donant forma rodona a la pizza, també es cert que la podia haver retallat en forma quadrada, però no ho fet, quan en Joan arriba a casa i veu la pizza rodoneta i maca (la tallo en forma de formatgets) ja sap que no l'he feta jo..hahaha... i quan la veu deforme i tallada en porcions quadrades ja li ve salivera. <br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPIk1Rh6TqcOC-C9sFSWs3RIUODlkKrg6hiEi8pgQDoHQ0zPmEoquLoru7SYY3G22yMHpWZouYmhwMH6ryjbE3VKYafndC0_lvBLgOvP8ZU0KzIareo30ZLgOKAyGI-u9A2iSfSWKycNLl/s1600/2011_021615pizza0056.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="434" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPIk1Rh6TqcOC-C9sFSWs3RIUODlkKrg6hiEi8pgQDoHQ0zPmEoquLoru7SYY3G22yMHpWZouYmhwMH6ryjbE3VKYafndC0_lvBLgOvP8ZU0KzIareo30ZLgOKAyGI-u9A2iSfSWKycNLl/s640/2011_021615pizza0056.JPG" width="640" /></a>Aquest es el meu granet de sorra per el repte de la pizza del 15. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Aquest cop he volgut provar la masa de Sandra dels fogons de la bordeta. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ingredients: </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Per la massa: </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div>250g farina de força. <br />
125g d'aigua.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">5g llevat fresc. </div>13ml oli d'oliva <br />
5g sal. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiTqTshTZVZBH8IqAKFYSYW04SsiEjFA4r9_ijzRpsau72EAX6hx_gZ6feqpqrb5kM9brwxzTjhvf3Zz2xj0TrQHDdoxzjmLUipFL0hs-dz9QVK2FNP8TTCrexsuZEuMNzzO-QJ3OCCwXn/s1600/lareceptadel15_febrer2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiTqTshTZVZBH8IqAKFYSYW04SsiEjFA4r9_ijzRpsau72EAX6hx_gZ6feqpqrb5kM9brwxzTjhvf3Zz2xj0TrQHDdoxzjmLUipFL0hs-dz9QVK2FNP8TTCrexsuZEuMNzzO-QJ3OCCwXn/s320/lareceptadel15_febrer2011.jpg" width="180" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Per el farcit: (les mides són a ull) </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">100-150g aprox. Carn de vedella picada. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cogombre petit. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ceba en bruinoise ben fina per barrejar abmb la carn de vedella. </div>Ceba a rodanxes per guarnir. <br />
Blat de moro. <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Bacon. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Orenga. </div>1 cullereta ketchup. <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cullereta mostassa antiga. </div>un xic de salsa de soja. <br />
unes gotes de perrins. <br />
Tomaquet fregit. <br />
Fomatge emmental ratllat. <br />
Formatge gouda. <br />
Barreja de formatges ratllats (el caserio) <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Una cullereta de philadelphia. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Olives farcides. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC1mRw-bnnzHNAMTb8IhLkrRvJ5YkfFc9WWdER2ovzmAB3EScB3CfTJe8CZxt1dq3xyYALblqm2PhD6G3JhyphenhyphenDDgKMEuirgQJVgHLmZdomUNzQCFy_GoRePb99vCvmZ1TYaNxF0KpVumxhR/s1600/2011_021615pizza0054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC1mRw-bnnzHNAMTb8IhLkrRvJ5YkfFc9WWdER2ovzmAB3EScB3CfTJe8CZxt1dq3xyYALblqm2PhD6G3JhyphenhyphenDDgKMEuirgQJVgHLmZdomUNzQCFy_GoRePb99vCvmZ1TYaNxF0KpVumxhR/s320/2011_021615pizza0054.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div>Elaboració: <br />
Per fer la massa <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Posem la farina en un bol i hi desfem el llevat, mesclant-ho bé. Afegim l’aigua a poc a poc i anem pastant bé amb una espàtula. Acabem posant-hi la sal i l’oli, mesclant-ho fins que s’incorporin bé a la massa. Si la massa no s’acabés de lligar bé, s’hi poden afegir uns 12 g més d’aigua. L’acabem de pastar sobre el marbre. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><br />
Fem una bola amb la massa, i la tornem al bol deixant-la reposar durant unes 24 hores al frigorífic, tapada amb un drap. La traiem una hora abans de fer les pizzes.<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Posarem la masa en la safata de forn i la courem lleugerament abans de posar el farcit, la treiem a mig fer i posem el farcit.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Per fer el farcit:<br />
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</div>Agafem la cullereta de philadelphia i el posem de manera uniforme per tota la superfíie.<br />
A continuació posem el tomàquet fregit amb un grapat d'orenga (ens posem l'orenga a la palme de la mà i l'esmiclem amb els dits a mida que l'anem afegint) i amb això fem una segona capa de base.<br />
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En un recipient posem la carn de vedella, trinxem el cogombre i una mica de ceba ben petit i afegim a la carn, la soja, les gotes de perrins, mostassa i el ketchup, barregem bé fina que quedi ben repartit (recodem que ha de ser poca quantitat de cada cosa si no volem que ens mati el sabor de la vedella)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD1p3gqZB1_Gvr46kseIEHYBlbf8pXMvLzXEIhu_gcII3RIe2rXiMsQahpsuyvbb4DiS7UQab-wLcuZUEwDfXK93yeoUWsc5k_pU4uvp8T5KxTCLCH1Hckv22z6LfXup7RzqAJ5LfR5JXq/s1600/2011_021615pizza0055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD1p3gqZB1_Gvr46kseIEHYBlbf8pXMvLzXEIhu_gcII3RIe2rXiMsQahpsuyvbb4DiS7UQab-wLcuZUEwDfXK93yeoUWsc5k_pU4uvp8T5KxTCLCH1Hckv22z6LfXup7RzqAJ5LfR5JXq/s400/2011_021615pizza0055.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Posem la carn picada sobre la pizza, procurant que no quedi gruixut per tal que es cogui be, jo he fet boletes i les he aplanat sobre la pizza, tallem ben fi el formtage gouda i el posem a bocins petits ben repartit, posarem una petita capa de fotmatge emmental, el bacon, una petita capa de barreja de formatges (de el caserio), afegim les rodanxes de ceba, el blat de moro i talemm 5 olives a rodanxes ben fines, afegim al capdemunt l'orenga i ja el podem ficar al forn fins que sigui cuit.<br />
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Es important quan posem molts ingredients no posar massa de cada per que no es faci pesada.<br />
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Salut!Petita cuinahttp://www.blogger.com/profile/08066963316970768483noreply@blogger.com33tag:blogger.com,1999:blog-1030932051609559863.post-59685336413436457912011-02-16T10:41:00.001+01:002011-02-16T10:50:23.709+01:00Catalanishtrudel<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_HhLqZOMz9bR8NfgPZfmfVyccdzPGshyooPYZzLLBvmsah6yj482omJYYsLw-FwZBHiP3FL-O9B7K_qoSlx1yF_cexl5rHyO2MCTbsza4sLZ1O8wXfH5Mt-LalShUtKTz-hz7AvXCy7sX/s1600/2011_0216pisstrudel0062.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_HhLqZOMz9bR8NfgPZfmfVyccdzPGshyooPYZzLLBvmsah6yj482omJYYsLw-FwZBHiP3FL-O9B7K_qoSlx1yF_cexl5rHyO2MCTbsza4sLZ1O8wXfH5Mt-LalShUtKTz-hz7AvXCy7sX/s640/2011_0216pisstrudel0062.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">.... O Strudel "con lo que pilles"...</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Fent neteja de la nevera em vaig trobar dos pomes, un paquet de gerds i pasta filo....ummm...... vaig pensar..."Ya se que vamos a hacer hoy" (By Phineas y Ferb).</div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6sU8RHHLWGV7C8rn0C1uAzF6dU-mvmc4pL7-woaBrPf92ZV8pvnC1MXll9VTdKbhnLdLtuunC09sBF1aLQSWi_Pck3EB0GeetnejrubCACgUDh9S9toDfmoTodfLKq8TmASOhcafE3pIa/s1600/2011_0216pisstrudel0063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6sU8RHHLWGV7C8rn0C1uAzF6dU-mvmc4pL7-woaBrPf92ZV8pvnC1MXll9VTdKbhnLdLtuunC09sBF1aLQSWi_Pck3EB0GeetnejrubCACgUDh9S9toDfmoTodfLKq8TmASOhcafE3pIa/s400/2011_0216pisstrudel0063.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Bé, no em dilato més en el temps ni en el espai.... al lio.</div><br />
*"No intenteis hacer esto en casa sin la supervisión de un adulto :)))"<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg58btTUO4mjGhzFFrMs4XNYsCKlNFqItO_Hu6sb4V1Xb9GLRjlFzjC-PUhjI85exxUBJXgiv5Bb2JOyDBGHTqDm7QS_O8QV_eQZQHF1I5cUQiGIT85VUOrToIgA_TePUMSDLOBzyJFoUPY/s1600/2011_0216pisstrudel0071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg58btTUO4mjGhzFFrMs4XNYsCKlNFqItO_Hu6sb4V1Xb9GLRjlFzjC-PUhjI85exxUBJXgiv5Bb2JOyDBGHTqDm7QS_O8QV_eQZQHF1I5cUQiGIT85VUOrToIgA_TePUMSDLOBzyJFoUPY/s400/2011_0216pisstrudel0071.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ingredients:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 Pomas. (250g pelada y tallada). Una vermella i una golden, (es lo que hay).</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pasta filo.</div>25g gerds deshidratats. (en comptes de panses)<br />
30g avellanes picades. (en comptes de nous)<br />
65g, Mantega.<br />
35g pa ratllat.<br />
30g sucre.<br />
1/4 cullereta de canyella en pols.<br />
1/4 cullereta clau molt.<br />
El suc d'un quart de llimona.<br />
1/2 cullerada de rom.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Sucre llustre.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibsLKlKbrld5NhCnvlIcezT2hSYOq6nMe1G8MER4rMCPxSaNSe2tg2ZgFzvQnegsyuNwRPagOE-DCtIKSEymhyphenhyphenP_8T-2kqE00gP7D_PKiepcrb35fc3LglIryQlaCE73TXKEIy2QShOom4/s1600/2011_0216pisstrudel0051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibsLKlKbrld5NhCnvlIcezT2hSYOq6nMe1G8MER4rMCPxSaNSe2tg2ZgFzvQnegsyuNwRPagOE-DCtIKSEymhyphenhyphenP_8T-2kqE00gP7D_PKiepcrb35fc3LglIryQlaCE73TXKEIy2QShOom4/s400/2011_0216pisstrudel0051.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Elaboració:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">En un recipient posem la poma pelada i tallada, afegim la canyella, el clau, el sucre, el suc de llimona i el Rom, remenem i reservem.</div><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">En una paella saltegem el pa ratllat amb 30g de mantega, a continuació afegim la barreja anterior i ho saltem tot junt.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpgN7nHRs4PXkq158xvvZRnFBcequWd-KO7MeVwm1_SCqZzgyaxbG1gRB626LRV2ohTAULimYTGcYhaUXgrc5Nne3m75XeI_ypLvtWnkigXCfsMM3DJhKwRoyXV9tP4G7lOZozZal9owmD/s1600/2011_0216pisstrudel0067.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpgN7nHRs4PXkq158xvvZRnFBcequWd-KO7MeVwm1_SCqZzgyaxbG1gRB626LRV2ohTAULimYTGcYhaUXgrc5Nne3m75XeI_ypLvtWnkigXCfsMM3DJhKwRoyXV9tP4G7lOZozZal9owmD/s200/2011_0216pisstrudel0067.JPG" width="200" /></a>En la pica estirem un drap net, a sobre la pasta filo, la pintem una mica amb mantega fosa, i la cobrim fins la meitat amb una fina capa de pa ratllat, a sobre posarem la farsa de la poma, dobleguem cap a dintre les vores de la pasta i amb l'ajuda del drap ho emboliquem bé.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Posem els "pastissets a la safata e forn sobre paper vegetal i ho pintem bé amb mantega fosa, ho deixarem al forn que haurem escalfat a una temperatura de 180º durant aprox. 30-35' (o fins que es dori, depenent de cada forn).</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3B_wRybcEWnARBBi6pjNrLTAhnJj8xEeJ4Z0ROpTPnYDxNone9Zuo-LFsat8x175lrDM0-fgdHcbncs3pj0IV-BcfefT8nWudAB5VeQGZnISxMdW3jeUdQDlsI_PsBBzuqqlL29BzA1y9/s1600/2011_0216pisstrudel0046.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3B_wRybcEWnARBBi6pjNrLTAhnJj8xEeJ4Z0ROpTPnYDxNone9Zuo-LFsat8x175lrDM0-fgdHcbncs3pj0IV-BcfefT8nWudAB5VeQGZnISxMdW3jeUdQDlsI_PsBBzuqqlL29BzA1y9/s200/2011_0216pisstrudel0046.JPG" width="200" /></a>Afegim el sucre per sobre (millor a la safata mateixa del forn i ens evitem embrutar) i servim, tant es pot servir fred com calent.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Salut!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
Per cert....<br />
Ahir em vaig adonar que per dessembre el meu bloc va fer un any... I com havia pensat de fer un concurs però com que se m'ha passat i ara mateix n'hi hà 13 concursos en vigor, m'esperaré a fer els 200 o els 300 seguidors..hehehe :P.<br />
<br />
Aquesta recepta participa en el primer concurs de postres de la cocina de Sara.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_0WU7QLl3nWOlRjwMO67GVfmdGL7y_bPf9-n3jpQWDFUTajWpCwQNR3RrvYZjreTYxEfiFaPKsQ8AR8rzfZh6bw38JjJGRHruS8UHFs6kq3TQAHd8YLW_XdXPkniIUrgi1R3IwOGQskn8/s1600/I_Concurso_de_Postres.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="155" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_0WU7QLl3nWOlRjwMO67GVfmdGL7y_bPf9-n3jpQWDFUTajWpCwQNR3RrvYZjreTYxEfiFaPKsQ8AR8rzfZh6bw38JjJGRHruS8UHFs6kq3TQAHd8YLW_XdXPkniIUrgi1R3IwOGQskn8/s320/I_Concurso_de_Postres.jpg" width="320" /></a></div></div>Petita cuinahttp://www.blogger.com/profile/08066963316970768483noreply@blogger.com31tag:blogger.com,1999:blog-1030932051609559863.post-65427891951132815572011-02-15T08:31:00.002+01:002011-02-15T17:15:18.484+01:00Taller de cuina clàssica italiana.<div style="text-align: center;"><strong><span style="color: #e06666;"><a href="http://www.facebook.com/event.php?eid=180771728629830&index=1">Tallers de Cuina Clàssica Italiana, de Artusi més enllà de la pasta</a></span></strong></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmjQQIMUzb2P3VX5hUWaURz-Ga-KM9OQpg0H0I59S8Cl3RBZC46NmpTxXzkYbkZZiQaEmZBMvKw5b1XPdonRAF6RTr0FDRUeLCOIjUIGp0ocvbwZhXzGOS_DpPbKN33oKviNDRgArLX-yt/s1600/174579_180771728629830_1793957_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmjQQIMUzb2P3VX5hUWaURz-Ga-KM9OQpg0H0I59S8Cl3RBZC46NmpTxXzkYbkZZiQaEmZBMvKw5b1XPdonRAF6RTr0FDRUeLCOIjUIGp0ocvbwZhXzGOS_DpPbKN33oKviNDRgArLX-yt/s320/174579_180771728629830_1793957_n.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Portats especialment a Barcelona, tindrem dos cuiners que fa temps es dediquen a recuperar i difondre la cuina clàssica italiana des-de una vessant rigorosa i alhora divertida. </div><br />
A través de les receptes del llibre 'La scienza in cucina e l'arte di mangiare bene' considerat com a clau en la evolució de la cuina italiana, la Carmen i en Fernando ens proposen un univers de sabors i coneixements clàssics i documentats.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Podeu seguir la seva feina a través del bloc "<a href="http://elcaracolpicante.blogspot.com/">El caracol picante</a>"</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://elcaracolpicante.blogspot.com/"><img border="0" h5="true" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJXFePgVWoi7r1OR3dBSf2iKhJaZYWAuPSbmed3nFUxrk69SUMrnQW4h4R8AcLl3cFnV6F-rSdETNyoQ8gxn9jjjoymlH3TlaThrP7W8TtEhcdkeWYso-_fAbqtUCorboM6godh6ksB7ww/s400/el-caracol.gif" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Una empenta de</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">GASTROBLOC@IRES</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGO8TJWHwyBDhmSXQHtJvvNSrKjSkvMQY-HgV9JXHGlcHDM21H3j1TaJsrHkIREwY9gkZeUgrV_oO-83Cg0c5F2gUlHwNz0CPbDLsvz22cP3KrqLtgaXRqalxlnHhKfBGAiCnV22FfWGUb/s1600/41787_116559551734474_3074_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGO8TJWHwyBDhmSXQHtJvvNSrKjSkvMQY-HgV9JXHGlcHDM21H3j1TaJsrHkIREwY9gkZeUgrV_oO-83Cg0c5F2gUlHwNz0CPbDLsvz22cP3KrqLtgaXRqalxlnHhKfBGAiCnV22FfWGUb/s1600/41787_116559551734474_3074_n.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
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<br />
<br />
<br />
<br />
<strong>PROGRAMA:</strong><br />
<strong><br />
</strong><br />
<strong><span style="color: #e06666;">1ª Classe: Divendres tarda (dia 18 de març a les 17:00)</span></strong><br />
<br />
-Suc de carn, (recepta amb interessants matisos en la tècnica d'elaboració)<br />
<br />
-Sopa de gambes amb suc de carn, (una aplicació directa del bàsic anterior i una recepta clàssica que ha evolucionat en les cuines internacionals)<br />
<br />
-Ravioli , (sense pasta, els originals)<br />
<br />
-Falsos tordos, (una recepta de carn farcida molt clàssica)<br />
<br />
-Sardines farcides, (tècnica clàssica per fer farses de peixos)<br />
<br />
-Tacitas, (crema a partir d'un almibar)<br />
<br />
-Licor de llimona<br />
<br />
<br />
<strong><span style="color: #e06666;">2ª Classe: Dissabte matí (dia 19 març a les 10:00)</span></strong><br />
<br />
-Suc de carn, (recepta amb interessants matisos en la tècnica d'elaboració)<br />
<br />
-Sopa a la Stefani (recepta de l'any 1600. "Casquería fina")<br />
<br />
-Bacallà Monteblanco, (un entrant imprescindible)<br />
<br />
-Peix Marinat, (deliciosa proposta)<br />
<br />
-Cresentinas, (una altra forma d'untar el pa amb all)<br />
<br />
-Garetto, (tècnica per a la cocció del "morcillo" en el seu propi suc)<br />
<br />
-Puding Negre, (bescuit sense farina)<br />
<br />
-Conserva de roses<br />
<br />
<br />
<strong><span style="color: #e06666;">3ª Classe: Dissabte tarda (dia 19 març a les 17:00)</span></strong><br />
<br />
-Risotto milanesa, (3 propostes d'un clàssic imprescindible)<br />
<br />
-Quenelle, (les "quenelle" són un guisat)<br />
<br />
-Mandonguilles de cap i pota, ("casquería fina")<br />
<br />
-Pizza a libretti, (no és una pasta fullada)<br />
<br />
-Fetges en conserva, (fetge de porc en conserva)<br />
<br />
-Cacciucco, (mariner, mediterrani i tradicional)<br />
<br />
-"Espumón" de te<br />
<br />
<br />
Els cursos estàn programats per als propers 18 i 19 de Març , places limitades.<br />
<br />
<strong><span style="color: #e06666;">SE SORTEJARÀ ENTRE ELS ASSISTENTS EN CADA SESSIÓ EL LLIBRE</span></strong><br />
<br />
<div style="text-align: center;"> <strong><span style="color: red;"><u>Pellegrino Artusi </u></span></strong></div><br />
"Publicat en 1891, La ciència en la cuina i l'art de menjar bé és una recopilació de 790 receptes i s'ha convertit en el llibre de referència per als amants de la bona cuina<br />
<br />
<strong><span style="color: #e06666;">PREUS:</span></strong><br />
<br />
Tot el taller (els tres dies) 150€.<br />
<br />
Sessions independents (només un dia) 55€<br />
<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="color: #e06666;"> RESERVES E INSCRIPCCIONS</span></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://www.facebook.com/pages/Sabores-Taller-de-Cocina/125648427486926"><strong>Taller de cocina Sabores </strong></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Sant Lluís, 58</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Barcelona, Spain</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.facebook.com/event.php?eid=180771728629830&index=1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCc0JtihPip75AcjT2dUJtIPhH9WGhswMxygTOFX04IM4bwO2sD0EHUxmPyCB_J0DKeUr0BntSxw6NjceuwCZGc6vUhX43homZFrjaED2KUCp15sP9WkNvLd1GIPoU_2y-eoxaR1Sqaou7/s1600/50553_125648427486926_4468_n.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Petita cuinahttp://www.blogger.com/profile/08066963316970768483noreply@blogger.com7tag:blogger.com,1999:blog-1030932051609559863.post-62421067010004222542011-02-09T13:25:00.002+01:002011-02-09T14:27:25.930+01:00PASTÍS DE MADUIXES I XOCOLATA.<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Aquí porto un pastís que ara que s'acosta el dia 14 es un encert per tots aquells que estiguin tan enamorats de la parella com el primer dia.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6A-dEZo6vyhA1AB7kNXoskUOT5UoANZGGHuVPCP5biO2rfbtt2R7C3iJES56CPwTmAq_br6UofOpHtsVG1kIUVYFEWLPp1LidWq16nenyvMFjEzUjJkoPVwA0aTGnkbzXf3l5RXgbfzQF/s1600/2011_0208mariapastis0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6A-dEZo6vyhA1AB7kNXoskUOT5UoANZGGHuVPCP5biO2rfbtt2R7C3iJES56CPwTmAq_br6UofOpHtsVG1kIUVYFEWLPp1LidWq16nenyvMFjEzUjJkoPVwA0aTGnkbzXf3l5RXgbfzQF/s400/2011_0208mariapastis0019.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Vaig tenir uns petits problemes tècnics al posar-li la cobertura de xocolata, així que vaig decidir que en comptes de posar-li 4 maduixots per guarnir al centre, hauria de fer tota la superfície. (Com veureu no es el meu fort)</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">El pa de pessic es de maduixes naturals, tot i que amb colorant vermell queda molt més maco i llampant, jo l'he fet 100% natural, entre capa i capa l'he humitejat bé amb melmelada de maduixa i el farcit es de trufa, cobertura de xocolata, al voltant he posat Mikados i finalment he posat maduixes al capdamunt.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4lqaStiJx4GZY3FUVFkDGHBFKwAaaKna9DgllA69E_IPONXCsQ_KC1SVnRxrK8lZVjQHjYzX_AjqrVw3H6lKkIsXL_9l8_AWAVLTZ9Rqb_KP2Q5fmpX0ui8lMwL-bZqGhh9GofDHhNih2/s1600/2011_0208mariapastis0014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4lqaStiJx4GZY3FUVFkDGHBFKwAaaKna9DgllA69E_IPONXCsQ_KC1SVnRxrK8lZVjQHjYzX_AjqrVw3H6lKkIsXL_9l8_AWAVLTZ9Rqb_KP2Q5fmpX0ui8lMwL-bZqGhh9GofDHhNih2/s640/2011_0208mariapastis0014.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<strong>Ingredients:</strong><br />
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Maduixes per cobrir<br />
Melmelada de maduixa.<br />
4 paquets de Mikados.<br />
<br />
<strong><u>Pel pa de pessic de maduixes</u></strong><br />
300g de maduixes o maduixots.<br />
250g farina.<br />
1 sobre de llevat químic.<br />
200g sucre.<br />
50g Oli de gira-sol.<br />
2 ous.<br />
<br />
<strong><u>Per la trufa</u></strong><br />
250 xocolata cobertura.<br />
500ml nata líquida.<br />
<br />
<strong><u>Per la cobertura</u></strong><br />
150g xocolata cobertura.<br />
100g mantega.<br />
<br />
<br />
<br />
<br />
<strong>Elaboració:</strong><br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNI0eG2dy8mjUsBFdwZQ-Z1qeu7LuwDDLTVZJAeDIEhBe2x4wXTKrKyJ2yArZTrrnyXZzKihjqCS0nhiBZHbW9ZRPKloTEtT-7udNdIgpRxjjdkALuMfzxem_5GS9Dlp9JTmtRqAOreJdO/s1600/Past%25C3%25ADs+d%2527aniversari+004.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" h5="true" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNI0eG2dy8mjUsBFdwZQ-Z1qeu7LuwDDLTVZJAeDIEhBe2x4wXTKrKyJ2yArZTrrnyXZzKihjqCS0nhiBZHbW9ZRPKloTEtT-7udNdIgpRxjjdkALuMfzxem_5GS9Dlp9JTmtRqAOreJdO/s200/Past%25C3%25ADs+d%2527aniversari+004.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u><strong>Prepararem la trufa</strong></u>, en un cassó posem al foc la nata i quan estigui a punt de trencar el bull retirem i li afegim la xocolata trossejada, remenem bé fins aconseguir una textura homogènia, tapem amb paper film, refredem i refrigerem.</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXx8rKLBTtGQ1FB-rG0ZAbjtRjEOadRopfrJ2TXstYvSD_GnX6Jl5wJES9mhsjE3LDmZ7CPM2Rna0kht_ugYHae0Rz92fWCmne-55taoxSmykvZiDspwvvN8LzGt5xeNuamrd7l05XsI0/s1600/Past%25C3%25ADs+d%2527aniversari+005.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" h5="true" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXx8rKLBTtGQ1FB-rG0ZAbjtRjEOadRopfrJ2TXstYvSD_GnX6Jl5wJES9mhsjE3LDmZ7CPM2Rna0kht_ugYHae0Rz92fWCmne-55taoxSmykvZiDspwvvN8LzGt5xeNuamrd7l05XsI0/s200/Past%25C3%25ADs+d%2527aniversari+005.JPG" width="200" /></a>A l'endemà ho muntem fins que canvii de color i ja estarà llesta, la posem en una màniga i ja la podem fer servir.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<u><strong>Preparem el pa de pessic</strong>, </u> Prees-calfem el forn a 180º, folrar la base d'un motlle de 20 Ø amb paper de forn, greixar. Reservar.<br />
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Tamisem la farina juntament amb el sobre del llevat. Reservem.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgePn0ZTVNv9yL7WOp92sX-pkr0BQ5DNO4HMnSIxcxHj5rhrc4IIFd46MpUWoO5lmzUFgNwrc6Luf0oZmqO0dtB-aIGdh1Z7jQliJCbOI09iPsYGZfSyfMUfYAr91JFM8Sgdx2rl9TncIkV/s1600/2011_0207mariapastis0120.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" h5="true" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgePn0ZTVNv9yL7WOp92sX-pkr0BQ5DNO4HMnSIxcxHj5rhrc4IIFd46MpUWoO5lmzUFgNwrc6Luf0oZmqO0dtB-aIGdh1Z7jQliJCbOI09iPsYGZfSyfMUfYAr91JFM8Sgdx2rl9TncIkV/s200/2011_0207mariapastis0120.JPG" width="200" /></a>Netegem les maduixes, disposem dintre de la turmix i triturem fins a aconseguir que quedin com un liquat. Reservar.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">En un bol, abocar l'ous i el sucre i bati'm fins que blanquegin.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Afegim a la barreja dels ous el liquat de les maduixes i l'oli de gira-sol, batre de nou i anem afegint la farina que teníem prèviament tamisada juntament amb el llevat per parts i anar batent.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Em3jeLwn3JY7CMXC756kskggoV_zALU9nIwdnH8hMoBN2_4RMuhpeLTTn5iUE60KxftNl9Lr4-7MG0TnC0HbHWobayp26GuWfc7WF1SMWYIA67HdspHpnUMhXSWvgS3jo9mTnPHbsfN2/s1600/2011_0207mariapastis0122.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" h5="true" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Em3jeLwn3JY7CMXC756kskggoV_zALU9nIwdnH8hMoBN2_4RMuhpeLTTn5iUE60KxftNl9Lr4-7MG0TnC0HbHWobayp26GuWfc7WF1SMWYIA67HdspHpnUMhXSWvgS3jo9mTnPHbsfN2/s200/2011_0207mariapastis0122.JPG" width="200" /></a>Aboquem en el motlle, deixar en repòs 5 minuts.</div>Fornegem durant 35-40 minuts . ( els temps de forn sempre són orientatius, depenent del forn pot variar).<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Un cop sigui fred, desemmotllem i li donem la forma desitjada amb una plantilla de paper, (en aquest cas un cor) anem tallant amb cura el pa de pessic donant-li forma, un cop fet, ho dividim en tres capes. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Humitegem cada cara del pa de pessic amb la melmelada de maduixa i el farcim amb la trufa, guardem a la nevera.</div><br />
<u><strong>Preparem la cobretura</strong>,</u> En un cassó posem a foc baix la mantega i la xocolata trossejada, remenem fins que quedi homogènia i retirem.<br />
<br />
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Quan digui tèbia, passem el pastís a una reixeta (jo el poso sobre la reixeta del forn sobre el forat de la pica) cobrim el pastís amb la cobertura i el tornem a passar al plat o font i tornem a guardar a la nevera fins que sigui fred.<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">(En aquest punt he tingut problemes, al no posar cap base al pastís, quan l'he volgut tornar a passar de la reixeta, l'he fet amb les dos mans i per el pes se m'ha esquerdat :(... )</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><u>Guarnirem</u>,</strong> posarem un cordill de trufa al voltant del pastís per la part d'amunt.</div><br />
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Calculem l'alçada del pastís, i tallem els mikados a dita alçada, i els anirem posant per tot el voltant.<br />
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Tallem les puntes de les maduixes o maduixots i els col·loquem al capdamunt<br />
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Apalis, doncs ja estarà...<br />
No es exactament el que volia, però al menys he disimulat la pifia amb les maduixes :)<br />
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Salut !<br />
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<u>Aquest pastís participa en el primer concurs de postres que organitza Sara del bloc "<a href="http://cocinadesara.blogspot.com/2011/01/i-concurso-de-postres.html?showComment=1297257663061#c5079016512660457342">LA COCINA DE SARA"</a></u><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq2finTW7ijG_OCmgwrttkR6zVopCIAuv785CQh_UOj3vau0FWig0PFcalaKoICWbgD15SdQdjvlBft7nQ4cV4mOKi6wp78fXo-uVYud_h5enb0seGZ9IvjnXsgjG1toSKGtRtUf8jJ3pa/s1600/I_Concurso_de_Postres.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq2finTW7ijG_OCmgwrttkR6zVopCIAuv785CQh_UOj3vau0FWig0PFcalaKoICWbgD15SdQdjvlBft7nQ4cV4mOKi6wp78fXo-uVYud_h5enb0seGZ9IvjnXsgjG1toSKGtRtUf8jJ3pa/s320/I_Concurso_de_Postres.jpg" width="320" /></a></div>Petita cuinahttp://www.blogger.com/profile/08066963316970768483noreply@blogger.com58tag:blogger.com,1999:blog-1030932051609559863.post-7698827435676100982011-02-08T18:52:00.001+01:002011-02-08T20:53:17.259+01:00TROBADA BLOCAIRE Fòrum Girona.<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCT4iQC9hfgQNrsL3KK8et2E-9DOVPbEL4tvtIye0kUu0w1fv2fM7jbnJOT6EbUqhtCmeG3RFbzXed-lGYSMRJl9EKi4y5AGR7KJk54D_zEa7kl-ghjpBXIiws1gcNpAGJSKPfHieJ_gpe/s1600/fg11_cat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCT4iQC9hfgQNrsL3KK8et2E-9DOVPbEL4tvtIye0kUu0w1fv2fM7jbnJOT6EbUqhtCmeG3RFbzXed-lGYSMRJl9EKi4y5AGR7KJk54D_zEa7kl-ghjpBXIiws1gcNpAGJSKPfHieJ_gpe/s1600/fg11_cat.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Des-de el bloc <a href="http://www.dulcesbocados.com/">Dulces Bocados... y algún despiste salado</a>, s'ha proposat una trobada dirigida a tots els blocaires que vulguin anar al fòrum Girona.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9aXhykRvCsnVO4nK0q0OxkrXijBDsbgnEu4GDoPApPR6qICpYg10I7E2VgSo-kntPXeIJx_XsbSbmQUOkoqElXG9GDswktB9WUMo-14Vjrinfl4ZFJD0Y9qwPtcSrTQnIhA0275LbMWzZ/s1600/Titulo_blog_001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="113" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9aXhykRvCsnVO4nK0q0OxkrXijBDsbgnEu4GDoPApPR6qICpYg10I7E2VgSo-kntPXeIJx_XsbSbmQUOkoqElXG9GDswktB9WUMo-14Vjrinfl4ZFJD0Y9qwPtcSrTQnIhA0275LbMWzZ/s400/Titulo_blog_001.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Si encara no tens la teva acreditació, la pot obtenir punxant <a href="http://www.forumgirona.com/gi11/index.asp?zona=prensa_acreditaciones">ACREDITACIÓ</a>, i seguir les indicacions, es ben senzill, es poden obtindre fins un màxim de 2 acreditacions per bloc.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Dita trobada està prevista per el dia 20 de febrer a les 11'00h. (Quan reculli'm les nostres acreditacions)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Vols venir amb nosaltres?</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">En aquest cas et pots apuntar <a href="http://temptacionsdesucre.blogspot.com/2011/01/te-apetece-visitar-el-forum-gastonomic.html">AQUI</a> o mitjançant aquest mail a l'atenció de Carme.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><a href="mailto:temptacionsdesucre@gmail.com">temptacionsdesucre@gmail.com</a><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Us esperem!!</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><u>PROGRAMACIÓ DIUMENGE DÍA 20</u></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-VWZ_yrn243Hwt_Iatp3vgeyf3DPUu5ITcqcr-R9Z-IRrAkOQEQDKW9PuT0srb_-TCwIq4trkP4PgaXEEvcp5xrrvH7eCzIyDp-cax0ixcXjsdHQCTsyHfN7yghnaKBBqKHD6bJgYCWqe/s1600/180621_184864998213385_100000696592978_460567_7770579_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-VWZ_yrn243Hwt_Iatp3vgeyf3DPUu5ITcqcr-R9Z-IRrAkOQEQDKW9PuT0srb_-TCwIq4trkP4PgaXEEvcp5xrrvH7eCzIyDp-cax0ixcXjsdHQCTsyHfN7yghnaKBBqKHD6bJgYCWqe/s320/180621_184864998213385_100000696592978_460567_7770579_n.jpg" width="320" /></a></div>Petita cuinahttp://www.blogger.com/profile/08066963316970768483noreply@blogger.com