tag:blogger.com,1999:blog-30315447697302705052024-03-16T19:51:13.827+01:00Ara cuinaEl plaer de cuinarSussi Abelhttp://www.blogger.com/profile/13503902628218947539noreply@blogger.comBlogger670125tag:blogger.com,1999:blog-3031544769730270505.post-56322030461640191552024-01-26T10:00:00.011+01:002024-01-26T10:00:00.152+01:00Pèsols amb sípia<p style="text-align: justify;">Recepta tradicional catalana. A casa l'hem cuinat tota la vida, la meva mare el broda, a vegades hi afegeix mandonguilles. És un plat boníssim i aprofitem els pèsols que congelem a la collita de l'hort de la mare. km 0 total!. No hem de perdre les receptes de tota la vida, és l'essència de la nostra cultura. </p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7b5WKbiDq13exOht1hfjYtDoMJt6tkzfKe0-RSwm1RAud_qwzAI40KKDS_ypKeQGFpnIEiN16T19lJ6KRqOPzBxf-1G2V2nB50ymwWmL7mx5SphfAuwzy5w09vYTa_Pq92OT8PgR3ONlvok3Pu2V3dM7_WZ2dHZ9JSZ3zRTFReoFouV0iJgAa67g8OUqd/s800/IMG_9524-001.JPG"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7b5WKbiDq13exOht1hfjYtDoMJt6tkzfKe0-RSwm1RAud_qwzAI40KKDS_ypKeQGFpnIEiN16T19lJ6KRqOPzBxf-1G2V2nB50ymwWmL7mx5SphfAuwzy5w09vYTa_Pq92OT8PgR3ONlvok3Pu2V3dM7_WZ2dHZ9JSZ3zRTFReoFouV0iJgAa67g8OUqd/w640-h480/IMG_9524-001.JPG" title="Pèsols amb sípia- ara cuina" width="640" /></a></div><p align="center" style="line-height: 100%; margin-bottom: 0cm;"><br /></p><table cellpadding="0" cellspacing="0" style="width: 100%;">
<colgroup><col width="128*"></col>
<col width="128*"></col>
</colgroup><tbody><tr valign="top">
<td style="border: none; padding: 0cm;" width="50%"><h3><span style="color: #ffd966;"><span style="font-family: Times New Roman, serif;"><span style="font-size: 12pt;"><b>Ingredients
</b></span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: 12pt;"><b>(</b></span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: 12pt;"><b>4
persones</b></span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: 12pt;"><b>)</b></span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: 12pt;"><b>:</b></span></span></span></h3>
<p style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; margin-bottom: 0cm;">
<span><span><span style="color: #999999; font-family: inherit; font-size: 12pt;">1
sípia grossa o 2 mitjanes</span></span></span></p>
<p style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; margin-bottom: 0cm;">
<span><span><span style="color: #999999; font-family: inherit; font-size: 12pt;">1/2
kg de pèsols</span></span></span></p>
<p style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; margin-bottom: 0cm;">
<span><span><span style="color: #999999; font-family: inherit; font-size: 12pt;">2
cebes de Figueres</span></span></span></p>
<p style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; margin-bottom: 0cm;">
<span><span><span style="color: #999999; font-family: inherit; font-size: 12pt;">2
tomates madures</span></span></span></p>
<p style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; margin-bottom: 0cm;">
<span><span><span style="color: #999999; font-family: inherit; font-size: 12pt;">1
gra d’all</span></span></span></p>
<p style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; margin-bottom: 0cm;">
<span><span><span style="color: #999999; font-family: inherit; font-size: 12pt;">1/2
l de caldo de peix</span></span></span></p>
<p style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;">
<span><span><span style="color: #999999; font-family: inherit; font-size: 12pt;">Oli
d’oliva, sal i pebre</span></span></span></p>
</td>
<td style="border: none; padding: 0cm;" width="50%"><h4 align="justify" class="western">
<span style="color: #ffd966;"><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span style="font-family: Times New Roman, serif;"><span style="font-size: 12pt;">Per
</span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span style="font-family: Times New Roman, serif;"><span style="font-size: 12pt;">la
picada:</span></span></span></span></h4>
<p align="justify" style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; margin-bottom: 0cm;">
<span><span><span style="color: #999999; font-family: inherit; font-size: 12pt;">1
gra d’all</span></span></span></p>
<p align="justify" style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; margin-bottom: 0cm;">
<span><span><span style="color: #999999; font-family: inherit; font-size: 12pt;">Unes
fulles de julivert</span></span></span></p>
<p align="justify" style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; margin-bottom: 0cm;">
<span><span><span style="color: #999999; font-family: inherit; font-size: 12pt;">5-6
avellanes</span></span></span></p>
<p align="justify" style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; margin-bottom: 0cm;">
<span><span><span style="color: #999999; font-family: inherit; font-size: 12pt;">1
peça de xocolata</span></span></span></p>
<p style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="color: #999999; font-family: inherit; font-size: 12pt;"><span style="font-weight: normal;">1
</span><span style="font-weight: normal;">carquinyoli o 1 torradeta
de pa</span></span></span></span></p>
</td>
</tr>
</tbody></table><p style="line-height: 100%; margin-bottom: 0cm;"><br />
</p><h3 style="line-height: 115%; text-align: left;"><span style="font-family: Times New Roman, serif;"><span style="color: #ffd966; font-size: 12pt;"><b>Preparació:</b></span></span></h3><p align="justify" style="line-height: 100%; margin-bottom: 0cm;"><span style="color: #999999; font-family: inherit;"><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">Primer
de tot </span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">netegem
i tallem la síp</span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">i</span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">a
a quadradets. Posem oli en una cassola i quan estigui calent, hi
afegim la sípia. Quan estigui una mica saltejada, </span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">p</span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">reparem
</span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">el
sofregit. Tallem a dauets l’all i l’incorporem a la cassola.
Quan comencin a canviar de color, incorporem la ceba ratllada. Coem
la ceba i l’all a temperatura baixa fins que agafi un color daura</span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">t</span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">.
Arribat aquest punt, ratlle</span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">m</span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">
la tomata i </span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">l’</span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">incorpore</span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">m</span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">
també a la cassola. Deixe</span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">m</span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">
coure fins que tingue</span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">m</span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">
un sofregit ben melós</span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">
i la sípia estigui cuita (uns 20 minuts)</span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">.
Quan tingue</span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">m</span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">
el sofregit cuit, </span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">hi
afegim</span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">
</span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">el
caldo de peix i quan bulli, incorpore</span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">m</span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">
</span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">els
pèsols. </span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">Salpebre</span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">m</span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">
</span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">i
deixe</span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">m</span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">
coure. El temps de cocció dependrà de la mida dels pèsols i la
varietat.</span></span></span></span></span></p><p align="justify" style="line-height: 100%; margin-bottom: 0cm;"><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span style="color: black;"><span style="font-family: Times New Roman, serif;"></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: black;"><span style="font-family: Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip4nSlGhkh6ANmLNkZoI2b83RFDI8jqI1cBKK2xvpK4Up9TwGJdomiwTIaKGFLB66aA2njGxAw0vvKSqjSS3tejDdYs6ZoA6-zaSppC4FJnCKhR296nBHSegg-Z6J4E56ms6P5ZE559T3OruhtJ43iTAWqLDv6NKkap_hLHS_zKIOROvCtghlkg4fwOUGp/s800/IMG_9514.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip4nSlGhkh6ANmLNkZoI2b83RFDI8jqI1cBKK2xvpK4Up9TwGJdomiwTIaKGFLB66aA2njGxAw0vvKSqjSS3tejDdYs6ZoA6-zaSppC4FJnCKhR296nBHSegg-Z6J4E56ms6P5ZE559T3OruhtJ43iTAWqLDv6NKkap_hLHS_zKIOROvCtghlkg4fwOUGp/s320/IMG_9514.JPG" width="320" /></a></span></span></div><span style="color: black;"><span style="font-family: Times New Roman, serif;"><br /><span style="font-size: 12pt;"><br /></span></span></span><p></p><p align="justify" style="line-height: 100%; margin-bottom: 0cm;"><span style="color: #999999; font-family: inherit;"><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;"></span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="font-size: 12pt;">Quan
ja estigui pràcticament cuit, preparem la picada. En un morter posem
tots els ingredients tallats petits i ho aixafem amb la mà de
morter. Ho incorporem a la cassola i ho deixem coure uns minuts.
Tastem i si cal, afegim una mica de sal. </span></span></span></span>
</span></p><p>
</p><p align="justify" style="line-height: 100%; margin-bottom: 0cm;"><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span><span><span style="color: #999999; font-family: inherit; font-size: 12pt;">Recordeu
que els guisats d’un dia per l’altra encara són més bons.</span></span></span></span><span style="font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal;"><span style="color: black;"><span style="font-family: Times New Roman, serif;"><span style="font-size: 12pt;"><b><br />
</b></span></span></span></span><br />
</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9gVdgbGTKfVvzbH5CpEnnjOSm8E_G85ZomsCz4qStZli6juKPKVYj5jdbD235UpT79qqw0yCyQFoOxt7X26NbD_tuALOLkO08QbcGK2i47GO-613GlFcRkzkp0EnkXD4ESerkNMZkw6A9jPORPxdBu5UWio4IpZZ-N6SNsz4GJENb3_c_BK5kdPv19MEh/s800/IMG_9522-001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9gVdgbGTKfVvzbH5CpEnnjOSm8E_G85ZomsCz4qStZli6juKPKVYj5jdbD235UpT79qqw0yCyQFoOxt7X26NbD_tuALOLkO08QbcGK2i47GO-613GlFcRkzkp0EnkXD4ESerkNMZkw6A9jPORPxdBu5UWio4IpZZ-N6SNsz4GJENb3_c_BK5kdPv19MEh/w640-h480/IMG_9522-001.JPG" width="640" /></a></div><br /><p><br /></p>Sussi Abelhttp://www.blogger.com/profile/13503902628218947539noreply@blogger.com0tag:blogger.com,1999:blog-3031544769730270505.post-90187773048501345342024-01-06T19:38:00.005+01:002024-01-06T19:47:29.985+01:00Pasta de full amb ceps i foie<p> Avui per celebrar el dia dels reis hem fet aquest entrant. La combinació dels ceps i el foie-gras no falla mai. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2UjxHl8AeFgqGMPXNOBQDqSFeS9X0rTx_Bf3PGpUBAa7G2AdxZFQjGputjHfcyoUwC1mwkMnSxBlborKmjzO0RllA2r2F3YK8LE8l1w9wOJUHs4y8k13Xtx_iE0BykNh5YPI_g9eChPol7uk0zq4EBXwz-IlTmvgKFn4zJqLuDP88m1CJD62w_4uuONUo/s800/IMG_E1869.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2UjxHl8AeFgqGMPXNOBQDqSFeS9X0rTx_Bf3PGpUBAa7G2AdxZFQjGputjHfcyoUwC1mwkMnSxBlborKmjzO0RllA2r2F3YK8LE8l1w9wOJUHs4y8k13Xtx_iE0BykNh5YPI_g9eChPol7uk0zq4EBXwz-IlTmvgKFn4zJqLuDP88m1CJD62w_4uuONUo/w480-h640/IMG_E1869.JPG" width="480" /></a></div><br /><h3 style="text-align: left;"><span style="color: #ffd966;">Ingredients:</span></h3><p>300 g de ceps congelats o frescos</p><p>1 làmina de pasta de full</p><p>All i julivert</p><p>Oli d'oliva</p><p>Sal i pebre</p><p>100 g de foie-gras fresc</p><h3 style="text-align: left;"><span style="color: #ffd966;">Preparació:</span></h3><p>Preescalfeu el forn a 180° o escalfeu la fryer a 160°. Talleu la pasta de full en forma de rectangles. Amb una forquilla, punxeu la pasta de full de manera que no pugi tant la massa. Quan tingueu el forn calent, introduïu la pasta de full en el forn i deixeu-a fins que estigui cuita (10-12 minuts). Mentre es cou la pasta de full poseu una paella al foc amb una mica doli i salteu els bolets ben escorreguts i nets. Saltegeu fins que perdin l'aigua i afegiu l'all i julivert picat. Salpebreu. Aneu per muntar el plat. Poseu una mica de bolets sobre la pasta de full i a sobre repartiu el foie tallat a llesques. Amb un bufador, daureu el foie-gras. Serviu calent. </p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxSzAiS5-eJQrisqR7MGmXhLoIPQhoTfnqGAPx2ru31tUsotI-5pXuuEUE3ZahtDw4qNaU5hZc0Gk-1ZcaKHQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbK7VllR5_khIVrjSSdLg6yIo4VIRsmcmfHX5ul3ZnFayWSYRkQyRHPdamIqcSg0QSlZzzLuO7ixj29lSGNO_p3oegUvgy-z51JoEQ7tw0-pfQinRKBr0noWht7AmDml_HobVTX_fRElgP_7bl4zHPwzjjRjj-TdZQOD3VCOyuiKyYlovKFDJcVyRCuG5Q/s800/IMG_1871.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbK7VllR5_khIVrjSSdLg6yIo4VIRsmcmfHX5ul3ZnFayWSYRkQyRHPdamIqcSg0QSlZzzLuO7ixj29lSGNO_p3oegUvgy-z51JoEQ7tw0-pfQinRKBr0noWht7AmDml_HobVTX_fRElgP_7bl4zHPwzjjRjj-TdZQOD3VCOyuiKyYlovKFDJcVyRCuG5Q/w640-h480/IMG_1871.JPG" width="640" /></a></div><br /><p><br /></p><p><br /></p><p><span> </span><br /></p>Sussi Abelhttp://www.blogger.com/profile/13503902628218947539noreply@blogger.com0tag:blogger.com,1999:blog-3031544769730270505.post-20335020462682042942024-01-04T08:00:00.001+01:002024-01-04T08:00:00.168+01:00Ànec al forn amb taronja<p style="text-align: justify;">Un plat típic català és l'ànec amb taronja. Ja des de l'antiguitat sabien que els àcids de la taronja ajuden a fer la carn més tendra. L'ànec es pot fer a la cassola o bé al forn. La taronja a part de fer la carn més tendra dona un gust boníssim a l'ànec. És un plat de festa, gaudiu-lo en companyia. </p><p><span style="font-size: x-small;">Disculpeu, aquest cop, no vaig fer fotografies un cop tallat i emplatat. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIERau-g-a6uNeM_51cWnGDa49jdA9VClizbI26kXmid28EXvAWcs2DCPVI4I2ltLNJcefebU8vlI114ygxSpaOH84H1pQb_iQyZTWNHND_hyphenhyphenZhDzecHKzM47WwkJ4DVDdpZbzXt7dKtM_frpCVWmXSytwo9v-XUeGcOMETvt8Kd_lOOSgPg2hi76Xxrli/s800/IMG_1542.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="800" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIERau-g-a6uNeM_51cWnGDa49jdA9VClizbI26kXmid28EXvAWcs2DCPVI4I2ltLNJcefebU8vlI114ygxSpaOH84H1pQb_iQyZTWNHND_hyphenhyphenZhDzecHKzM47WwkJ4DVDdpZbzXt7dKtM_frpCVWmXSytwo9v-XUeGcOMETvt8Kd_lOOSgPg2hi76Xxrli/w640-h428/IMG_1542.JPG" width="640" /></a></div><br /><p></p><h3 style="text-align: left;"><span style="color: #ffd966;">Ingredients:</span></h3><p>1 ànec de pagès</p><p>2 taronges</p><p>2 porros o 2 cebes</p><p>1 fulla de llorer</p><p>1 copeta de licor de taronja</p><p>1 copa de caldo de pollastre</p><p>1 cullerada maizena (opcional)</p><p>Sal i pebre</p><h3 style="text-align: left;"><span style="color: #ffd966;">Preparació:</span></h3><p style="text-align: justify;">Preescalfeu el forn a 160°. Netegeu els porros i talleu-los a rodanxes o bé podeu fer la cocció amb cebes, amb el que us agradi més. Poseu els porros al fons d'una plata de forn. Salpebreu l'ànec i poseu-lo sobre els porros. Poseu una fulla de llorer tallada a trossos repartida per la plata. Espremeu les taronges i repartiu el suc per la plata. Talleu les peles de taronja i repartiu-les per la plata i poseu-ne una mica dins de l'ànec. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhAlf7OSg-9U4-J2J_nZLgJGdbDhB7xHRRfzo1C8nviJTW24tdOzG8iE6VkRBCAqwS6szhADetmV4-D8g9Hay-MOQnVfoVPC5I6UaG9aHeRdGRCPbdvdGGdgORLYYL-htQJi7tSM8wRyiwSorE4HuA3DX4cny0Bb5eibgPqZ1E0VeTJktFQ48VHHvoAY1/s800/IMG_1533.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhAlf7OSg-9U4-J2J_nZLgJGdbDhB7xHRRfzo1C8nviJTW24tdOzG8iE6VkRBCAqwS6szhADetmV4-D8g9Hay-MOQnVfoVPC5I6UaG9aHeRdGRCPbdvdGGdgORLYYL-htQJi7tSM8wRyiwSorE4HuA3DX4cny0Bb5eibgPqZ1E0VeTJktFQ48VHHvoAY1/s320/IMG_1533.JPG" width="320" /></a></div><br /><p style="text-align: justify;">Quan estigui calent el forn, introduïu-lo dins el forn i deixeu-lo coure unes 3-4 hores. Les receptes tradicionals couen durant 2 hores l'ànec a 180°, si ho feu a temperatura més baixa, aconseguireu que la carn quedi més tendre. Durant la cocció aneu regant amb el suc de taronja i a mitja cocció doneu-li la volta a l'ànec, afegiu-hi el licor de taronja i el caldo. Si teniu un termòmetre de cocció, podeu controlar si està cuit o no comprovant la temperatura interior. Estarà cuit quan la temperatura estigui a 70°. Un cop cuit l'ànec, deixeu-lo reposar 15 minuts, embolcalleu-lo amb paper d'alumini. Mentre reposa l'ànec, passeu pel tamís les verdures i els sucs.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ajFB_B_wCyRR6BjUu5QFJp1D-ftsW_gW3V5vrc4i8GSS1pK0FPJxrtjWHPBiXZQzuu9nwkOXMkvXPuktxsWcKjnDrtdAWX0xDnLvxVB3tnW2gJkDQNQ_LwxPkQ1WZ4A7yFuMvIoo5xxQRCRs2IrBOI5sHXYN_bGrKwijgoPwcfrh9PVgyfocm3_8pLxz/s800/IMG_1543.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ajFB_B_wCyRR6BjUu5QFJp1D-ftsW_gW3V5vrc4i8GSS1pK0FPJxrtjWHPBiXZQzuu9nwkOXMkvXPuktxsWcKjnDrtdAWX0xDnLvxVB3tnW2gJkDQNQ_LwxPkQ1WZ4A7yFuMvIoo5xxQRCRs2IrBOI5sHXYN_bGrKwijgoPwcfrh9PVgyfocm3_8pLxz/s320/IMG_1543.JPG" width="240" /></a></div><br /><p style="text-align: justify;">Poseu el resultat del filtratge en un cassó i deixeu reduir la salsa. Veureu que té molt greix que ha anat deixant l'ànec, enretireu-lo amb una cullera. Si voleu que la salsa sigui una mica més espessa, un cop reduïda, afegiu-hi una mica de maizena diluïda en una cullerada d'aigua freda. Talleu l'ànec, les potes i filetegeu els pits. Serviu la carn acompanyada de la salsa de taronja. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSM5ue__hzQyarULDYpBAkIKMbGQs43f3qOn6jgT4teW2K34pUbpUoeMAXV8ccLq6d7RyAfpgoTExbAlx0zF5HjgSusGoFuQn5dKgCWDkkyP4r8ZX_dFcR7awL53B36BZMJvqnACRGumkZdqiryyAs0EHQVFbY7hn6TscSh8h-rITkWs7c-UurIMqQDVnw/s800/IMG_1541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="533" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSM5ue__hzQyarULDYpBAkIKMbGQs43f3qOn6jgT4teW2K34pUbpUoeMAXV8ccLq6d7RyAfpgoTExbAlx0zF5HjgSusGoFuQn5dKgCWDkkyP4r8ZX_dFcR7awL53B36BZMJvqnACRGumkZdqiryyAs0EHQVFbY7hn6TscSh8h-rITkWs7c-UurIMqQDVnw/w426-h640/IMG_1541.JPG" width="426" /></a></div><br /><p><br /></p>Sussi Abelhttp://www.blogger.com/profile/13503902628218947539noreply@blogger.com0tag:blogger.com,1999:blog-3031544769730270505.post-29322022742762764762024-01-03T13:00:00.000+01:002024-01-03T13:00:31.993+01:00Cistells de merenga amb cheescake i fruita de la passió<p> Aquest any per Nadal, hem acabat l'àpat amb aquestes postres. Són lluïdes, fàcils de fer i delicioses. Què més volem?? És una recepta adaptada de l'Alma Obregon. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijVQ8IuhDCfbXuvOBKpNPoeSCcOqo7uvwFQpnnn5DfjZ20Qd0HUWGqueO6NIqlm2b1Hp3P8twQKnJYGxrOKHINba7pGX0L0gYkce-qQxoMehtsze9m5i6gvgVjDooWiMhrq3rdvC5LxxU6RFWrF-m73dSNAO_ZXLHbbN3ggR3U2n4WfaFxn06Ajt57wsQN/s800/IMG_1568.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijVQ8IuhDCfbXuvOBKpNPoeSCcOqo7uvwFQpnnn5DfjZ20Qd0HUWGqueO6NIqlm2b1Hp3P8twQKnJYGxrOKHINba7pGX0L0gYkce-qQxoMehtsze9m5i6gvgVjDooWiMhrq3rdvC5LxxU6RFWrF-m73dSNAO_ZXLHbbN3ggR3U2n4WfaFxn06Ajt57wsQN/w640-h480/IMG_1568.JPG" width="640" /></a></div><h3 style="text-align: left;"><span style="color: #ffd966;">Ingredients:</span></h3><p>Pels nius (12 nius de 6 cm):</p><p>3 clares</p><p>120 de sucre blanc</p><p>60 g de sucre llustre</p><p><span style="color: #ffd966;">Pel farcit de Cheesecake:</span></p><p>250 ml de nata 35% m.g</p><p>180 g de xocolata blanca per fondre</p><p>220 g de crema de formatge (tipus philadelphia)</p><p>1 culleradeta d'extracte de vainilla</p><h3 style="text-align: left;"><span style="color: #ffd966;">Preparació:</span></h3><p style="text-align: justify;">Comencem preparant els nius. Posem les clares en el bol de la batedora de barnilles i comencem a batre. Quan estiguin una mica muntades, afegim el sucre blanc. Muntem fins que en treure la batedora es quedin consistents.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdlsF-kb5qDXDDWv8sfbepRXydbjUf6KZ27X6CrS2a3oPT70JzPRO8xThrZvwy4chcxy4LfkdxsGytpSw9rL1nYGmQs2Ry-Pow2Djb2Q6nDNKp0UNcSxyHK8f_-3HoA6K74UK-hoqhNsJTvfF5i_PDfHaRwpY6OxetjW8UXPDry2h_kcdz-JANPUPRjVhe/s800/IMG_1516.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdlsF-kb5qDXDDWv8sfbepRXydbjUf6KZ27X6CrS2a3oPT70JzPRO8xThrZvwy4chcxy4LfkdxsGytpSw9rL1nYGmQs2Ry-Pow2Djb2Q6nDNKp0UNcSxyHK8f_-3HoA6K74UK-hoqhNsJTvfF5i_PDfHaRwpY6OxetjW8UXPDry2h_kcdz-JANPUPRjVhe/w150-h200/IMG_1516.JPG" width="150" /></a></div><br /><p style="text-align: justify;">En aquest punt, afegim sucre llustre passat pel tamís. Ho incorporem en dues vegades i remenem amb moviments envolvents de manera que no es baixin les clares. Preescalfem el forn a 80°. Quan tinguem el forn calent preparem per fer els cistells. Introduïm la merenga en una màniga pastissera amb brocat rissat. En un paper de forn dibuixem els cèrcols, girem el paper i amb la mànega pastissera, repartim la merenga, amb forma de cistell.</p><p></p><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjENNexei_k1-gw6QSey99eqdFDaxAnxNaxUIhwzn7d6WErAYUkxZnPqIoPkwZ1vNxlKpk0hQLb8UlVL4foIqKy2IBz7LSphdXKe7vMNmje9pZpyRiYAhZXMxWsvIWUseaA6V5cYsmIqKOF2Wc6JpIXmGqSoyRtE2yEmBXo4A-xe0U9NgRKO-1RplkG5Wxs" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="311" data-original-width="356" height="175" src="https://blogger.googleusercontent.com/img/a/AVvXsEjENNexei_k1-gw6QSey99eqdFDaxAnxNaxUIhwzn7d6WErAYUkxZnPqIoPkwZ1vNxlKpk0hQLb8UlVL4foIqKy2IBz7LSphdXKe7vMNmje9pZpyRiYAhZXMxWsvIWUseaA6V5cYsmIqKOF2Wc6JpIXmGqSoyRtE2yEmBXo4A-xe0U9NgRKO-1RplkG5Wxs=w200-h175" width="200" /></a></div><br />Introduïm els cistells dins el forn i ho deixem una hora i mitja. Quan tingueu els cistells cuits, els podeu deixar al forn refredar-se amb la porta una mica oberta. <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_DMaESEd_ZDirop_WQA3p4y-YP_vkeKp8saFCxzqzRoSKonX8NHM5P3hjH9M8IPKIoWZkfT2F3SUSA0sNTYto0P1TyleNPnkCB11n3zG3-bXKoCOQOim0lLacGeRCXl7VrICBKWX66DP0LgG_DqytZ_bvDOaoYGztjARHCOjd9O4MJT44DKgNelWNx_L/s800/IMG_1519.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_DMaESEd_ZDirop_WQA3p4y-YP_vkeKp8saFCxzqzRoSKonX8NHM5P3hjH9M8IPKIoWZkfT2F3SUSA0sNTYto0P1TyleNPnkCB11n3zG3-bXKoCOQOim0lLacGeRCXl7VrICBKWX66DP0LgG_DqytZ_bvDOaoYGztjARHCOjd9O4MJT44DKgNelWNx_L/w150-h200/IMG_1519.JPG" width="150" /></a></div><p>Podeu coure els cistells amb antelació i guardar-los en una llauna fins que sigui el moment de servir. </p><p>Mentre es cou la merenga podem fer els farcits:</p><p>Salsa de fruita de la passió:</p><p>Posem en un cassó la polpa de la fruita de la passió i hi afegim 2 cullerades de sucre. Coeu a foc mitjà fins que comenci a espessir, arribat a aquest punt, enretireu del foc i deixeu refredar.</p><p>Crema de cheesecake:</p><p style="text-align: justify;">Foneu la xocolata blanca al bany maria o al microones. Un cos fosa, incorporeu la crea de formatge a temperatura ambient i l'extracte de vainilla. Munteu la nata. Incorporem la nata a la crema de formatge, amb moviments envolvents per tal que no baixi la crema. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrzt3CksMvXs8qtQvZXNnVfz4dhfh7SlsxLB18PJkjsmIHMbUfAag7qAopUQAWdXhPRTKs0rSMMJU_GGVNP3aTSj8nszVw9BKY6b6n978oj5uQDZPGcXZV6PbVDH2ob2QLLbSaJedrtn3skntdneO7GwCx60xZPt2BzyVe2FLJ03ttMfGjDj0lF2G_ZR29/s800/IMG_1522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrzt3CksMvXs8qtQvZXNnVfz4dhfh7SlsxLB18PJkjsmIHMbUfAag7qAopUQAWdXhPRTKs0rSMMJU_GGVNP3aTSj8nszVw9BKY6b6n978oj5uQDZPGcXZV6PbVDH2ob2QLLbSaJedrtn3skntdneO7GwCx60xZPt2BzyVe2FLJ03ttMfGjDj0lF2G_ZR29/w150-h200/IMG_1522.JPG" width="150" /></a></div><p style="text-align: justify;">Podeu guardar la crema de formatge a la nevera fins que sigui l'hora de servir. </p><p style="text-align: justify;">Quan vulgueu servir els cistells, farciu-los amb la crema de formatge (millor si ha estat una estona fora de la nevera) i poseu per sobre una mica de salsa de fruita de la passió. Serviu.</p><p style="text-align: justify;">Recomanació: com que la merenga a la nevera agafa humitat, és millor preparar les postres amb poca antelació, d'aquesta manera seguirà cruixent la merenga i contrasta amb la cremositat del cheesecake i l'acidesa de la salsa de fruita de la passió. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHB3dl9_iVXlmNpdZ4dsCj8OcRMDwQwCARpWrs9-UvfwOFhjsz8zzcQGAJVWn4iuPcXKcQWtF2Vz8uUM9BLEaprZSis-m6iDdf-yt_RoKC-R5644i_phLvSBG3kU5ERqiV3Zng5IAQ0uFBnNKtAfrJ3Lbf-2I75Y_b45xDIOIoicamKXIDNDHS390mWP1N/s4032/IMG_1559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHB3dl9_iVXlmNpdZ4dsCj8OcRMDwQwCARpWrs9-UvfwOFhjsz8zzcQGAJVWn4iuPcXKcQWtF2Vz8uUM9BLEaprZSis-m6iDdf-yt_RoKC-R5644i_phLvSBG3kU5ERqiV3Zng5IAQ0uFBnNKtAfrJ3Lbf-2I75Y_b45xDIOIoicamKXIDNDHS390mWP1N/w480-h640/IMG_1559.JPG" width="480" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p>Sussi Abelhttp://www.blogger.com/profile/13503902628218947539noreply@blogger.com0tag:blogger.com,1999:blog-3031544769730270505.post-33034807333414092082023-12-15T18:41:00.003+01:002023-12-15T18:41:44.320+01:00Pastís Sara amb crema de mantega francesa<p style="text-align: justify;"> Ja tinc en el blog altres receptes de Sara, avui us porto una recepta on la crema de mantega agafa protagonisme i realment si podeu treballar una mica més la mantega i fer l'almívar que l'acompanya, la diferencia és extraordinària.</p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAA1x9AvP0WQT7jnd082K_xFusPPzOzPrkDIHtu__1B7AW1nVERXKNljTnQOsDGUJ3Jh05kpQ1F5NsMVlF0VoBcmrVUnJedfGOTZhvNAq16PertVPM3Fp1hjokzVYte9UTTtl3v14STAQ9EYSCtZh7cBj-KDQ2fbAfIYupuML7kx-3njnW3-N-R34XezdZ/s800/IMG_7438.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAA1x9AvP0WQT7jnd082K_xFusPPzOzPrkDIHtu__1B7AW1nVERXKNljTnQOsDGUJ3Jh05kpQ1F5NsMVlF0VoBcmrVUnJedfGOTZhvNAq16PertVPM3Fp1hjokzVYte9UTTtl3v14STAQ9EYSCtZh7cBj-KDQ2fbAfIYupuML7kx-3njnW3-N-R34XezdZ/w640-h426/IMG_7438.JPG" title="Sara- aracuina" width="640" /></a></div><br /><p></p><p style="text-align: justify;"> </p><h3 style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg25ecVVKQ-XMQDNzd5Tk92_fCPubd3VlEMuaVjkQXmAKTELh0z6jQxIFbvLQYQK6ixez_IdEduXS8ewAZ18xERPeEzGBUdtwx-K_85f5bKQkZKDlT0Inou8IxIPcvZFhxbmHEe9t_LN9bG7Nkm0-5FOFuOo8ZmYrFpXmOaRQQ12eZGJOanAxJSMh3Im3r1/s800/IMG_7446.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: right;"><img border="0" data-original-height="800" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg25ecVVKQ-XMQDNzd5Tk92_fCPubd3VlEMuaVjkQXmAKTELh0z6jQxIFbvLQYQK6ixez_IdEduXS8ewAZ18xERPeEzGBUdtwx-K_85f5bKQkZKDlT0Inou8IxIPcvZFhxbmHEe9t_LN9bG7Nkm0-5FOFuOo8ZmYrFpXmOaRQQ12eZGJOanAxJSMh3Im3r1/w240-h320/IMG_7446.JPG" width="240" /></a><span style="color: #ffd966;">Ingredients (motlle de 22 cm):</span></h3><p style="text-align: left;"><span style="font-weight: normal;">1 bescuit genovès (recepta <a href="https://aracuina.blogspot.com/2013/07/bescuit-genovesa-recepta-base.html" style="text-align: justify;">aquí</a><span style="text-align: justify;">)</span></span></p><p></p><p style="text-align: justify;">Melmelada d'albercoc</p><p style="text-align: justify;">200 g d'ametlles laminades</p><h4 style="text-align: justify;"><span style="color: #ffd966;">Per la crema de mantega francesa:<br /></span></h4><p style="text-align: justify;">200 g de sucre</p><p style="text-align: justify;">50 g d'aigua</p><p style="text-align: justify;">4 rovells d'ou</p><p style="text-align: justify;">250 g de mantega a temperatura ambient (pomada)</p><h4 style="text-align: justify;"><span style="color: #ffd966;">Almívar:</span></h4><p style="text-align: justify;">100 ml d'aigua</p><p style="text-align: justify;">100 g de sucre </p><p style="text-align: justify;">Un raig de licor (opcional)</p><h3 style="text-align: justify;"><span style="color: #ffd966;">Preparació:</span></h3><p style="text-align: justify;">Prepareu el bescuit seguint la recepta tradicional de bescuit genovesa. Un cop cuit, espereu que es refredi per poder-lo farcir. Un cop fred, talleu-lo de manera que us quedin tres pisos. </p><p style="text-align: justify;">Làmines d'ametlla:</p><p style="text-align: justify;">Poseu les làmines d'ametlla en una plata de forn, esteneu-les bé i introduïu-les al forn calent, preescalfat a 160°. Deixeu que es daurin una mica (uns 10 minuts), vigileu i traieu-les del forn quan comencin a agafar color, ja que un cop tretes del forn segueixen coent. Podeu aprofitar el forn quan coeu el bescuit genovès. Un cop daurades, deixeu-les refredar. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ttzY5kryEvSanbGzVvtb5wBnnfp6HYF1L6j8YsWXzFFLSITycsMYuobWDsKc5Xes3a8fTl0-b-GccJQj0en3mRNAZ0h_hE5CJgXPOONmBaNV3JFLahMqDy7zrEMLLCkb1uRtFyBEdcZ3GJ1NELhms6wpMltanq7ni9fO0woxWs1F1U_hw1PliLkdZiDG/s800/IMG_7410.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ttzY5kryEvSanbGzVvtb5wBnnfp6HYF1L6j8YsWXzFFLSITycsMYuobWDsKc5Xes3a8fTl0-b-GccJQj0en3mRNAZ0h_hE5CJgXPOONmBaNV3JFLahMqDy7zrEMLLCkb1uRtFyBEdcZ3GJ1NELhms6wpMltanq7ni9fO0woxWs1F1U_hw1PliLkdZiDG/w150-h200/IMG_7410.JPG" width="150" /></a></div><p></p><p style="text-align: justify;">Per la crema de mantega:</p><p style="text-align: justify;">Poseu els rovells en una batedora de barnilles. Poseu en un cassó el sucre i l'aigua. Deixeu-ho bullir uns minuts fins arribi a una temperatura de 117 °C. Comenceu a batre els rovells i afegiu en forma de raig molt fi l'almívar. </p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9i1P4XEJDkiMi-tkx0BGQrQsdBr8fWLq6J8jyyK6MvFcsqePih1Mj6CscEnU0wpUmIl5wBUl49SwAfGmATq3Plx77KlwOL7T-u-Us2BEcs5a9b8PLoNqTwRCYRZI07kfCxXESOYsT3YVK6dHe1T0Hm8QkT5ZM2f3mU0F4xCSR9Ouf5gzPmF1Ykh8SqVo4/s800/IMG_7409.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: 1em; text-align: right;"><img border="0" data-original-height="800" data-original-width="600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9i1P4XEJDkiMi-tkx0BGQrQsdBr8fWLq6J8jyyK6MvFcsqePih1Mj6CscEnU0wpUmIl5wBUl49SwAfGmATq3Plx77KlwOL7T-u-Us2BEcs5a9b8PLoNqTwRCYRZI07kfCxXESOYsT3YVK6dHe1T0Hm8QkT5ZM2f3mU0F4xCSR9Ouf5gzPmF1Ykh8SqVo4/w150-h200/IMG_7409.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2N9cFkwRCd08WvNZIORuh4mfnPP6DWH_HuVopx0OqEqN9PGM8rZT31ElsFFDYFi0EAphonSsCF8MIg8vaR-FuydVSlqOp-M0c0EL4PR3o1_Ku6P_aP6ZjtMvjK4Uo54VasM7uvgghId2v_YpXoHv-PkZL7xWq51oIdsAZiOLyw5jEaghiVgU9QDpfbRXr/s800/IMG_7411.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: right;"><img border="0" data-original-height="800" data-original-width="600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2N9cFkwRCd08WvNZIORuh4mfnPP6DWH_HuVopx0OqEqN9PGM8rZT31ElsFFDYFi0EAphonSsCF8MIg8vaR-FuydVSlqOp-M0c0EL4PR3o1_Ku6P_aP6ZjtMvjK4Uo54VasM7uvgghId2v_YpXoHv-PkZL7xWq51oIdsAZiOLyw5jEaghiVgU9QDpfbRXr/w150-h200/IMG_7411.JPG" width="150" /></a><br /><p style="text-align: justify;">Quan l'hàgiu incorporat tot, seguiu batent, veureu que a poc a poc els rovells van emblanquint i la crema va augmentant de volum. Aneu batent fins que s'hagi refredat la mescla. </p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKUMse6jpSa_GOXDNYQUw3GqX5bV6kUkZTKhiQHEta0bWC-FGJ_tRqwjnjU7hPz3f8Ew2sq-YmcS_D6Vez4MnMDLaXdwCHPADPZzbB6AEY5N1GvcSrMJth4Cu6FlMJw9eEP9QYkaTNz83QMGwxxhx_20eo-Sqsgx8lb3MZmxb-CDI4Yp0UOtVB4zWTgdxT/s800/IMG_7419.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="800" data-original-width="600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKUMse6jpSa_GOXDNYQUw3GqX5bV6kUkZTKhiQHEta0bWC-FGJ_tRqwjnjU7hPz3f8Ew2sq-YmcS_D6Vez4MnMDLaXdwCHPADPZzbB6AEY5N1GvcSrMJth4Cu6FlMJw9eEP9QYkaTNz83QMGwxxhx_20eo-Sqsgx8lb3MZmxb-CDI4Yp0UOtVB4zWTgdxT/w150-h200/IMG_7419.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcqhz4TkE6yJlPqPJcStxjSMj4mdswe4WIqXgqklyJmx14fZHjn18Znp8YcEgXzmuWJiUPUR8MdEzFwlHf_54F2KYeCWEL5MzIRdjFBNEjD-oUwXnF5kl6zflR6CcuUupQJwNbSL_nJDWZ5HUSHd2mqXd3YdxAMcBfPtVvHy62Hp6tmk7HdV0d5CZFIUOr/s800/IMG_7422.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="800" data-original-width="600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcqhz4TkE6yJlPqPJcStxjSMj4mdswe4WIqXgqklyJmx14fZHjn18Znp8YcEgXzmuWJiUPUR8MdEzFwlHf_54F2KYeCWEL5MzIRdjFBNEjD-oUwXnF5kl6zflR6CcuUupQJwNbSL_nJDWZ5HUSHd2mqXd3YdxAMcBfPtVvHy62Hp6tmk7HdV0d5CZFIUOr/w150-h200/IMG_7422.JPG" width="150" /></a><br /><div class="separator" style="clear: both; text-align: left;"><span style="text-align: justify;">Un cop a temperatura ambient, aneu afegint la mantega pomada a daus. Deixeu que es vagi incorporant a poc a poc la mantega i no n'afegiu més fins que no s'hagi incorporat l'anterior. Aneu batent fins que us quedi amb una textura sedosa, no tingueu por, aquesta mescla no es talla. En aquest punt podeu utilitzar-la per decorar o podeu guardar-la a la nevera fins que la necessiteu. </span></div><p style="text-align: justify;">Muntatge del pastís:</p><p style="text-align: justify;">El bescuit genovès queda molt esponjós, si se us ha secat o voleu que quedi més tendre podeu mullar les bases amb una mica d'almívar tant per tant (igual quantitat d'aigua que de sucre). Si teníeu la crema de mantega a la nevera, deixeu-la una estona fora la nevera, així us serà més fàcil escampar-la i decorar el pastís. Desmunteu els pisos del pastís i al primer pis, escampeu la melmelada d'albercoc. Poseu a sobre el segon pis de bescuit i repartiu una bona capa de crema de mantega. Cobriu amb el tercer pis de bescuit. Repartiu més crema de mantega per tot el pastís, per dalt i pels costats, intentant igualar la superfície. Repartiu per sobre el pastís i pels laterals les ametlles. Si us ha sobrat una mica de crema de mantega podeu decorar amb unes roses per sobre. </p><div class="separator" style="clear: both; text-align: left;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE9tCc7zzpoQdgQR-EltZnPEahezVs956kcsai4bBPiBVsCyLO19LyWNmN3_J1lVkiTafQ3XgEv0f9qEkwyMAxSxusHfmZEbZ1sQe0Sdrx2xyj8oa0YmYX_Pat8Ph228XUih0Co_CXNKOO8_1Fxeq5MSSmTqyr1taFxgb5-Kno7_qit1oKkPPZ0nG-YL3b/s800/IMG_7425.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE9tCc7zzpoQdgQR-EltZnPEahezVs956kcsai4bBPiBVsCyLO19LyWNmN3_J1lVkiTafQ3XgEv0f9qEkwyMAxSxusHfmZEbZ1sQe0Sdrx2xyj8oa0YmYX_Pat8Ph228XUih0Co_CXNKOO8_1Fxeq5MSSmTqyr1taFxgb5-Kno7_qit1oKkPPZ0nG-YL3b/w150-h200/IMG_7425.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK_AxDZUWk4R5G65VwUWTi8hB7I7-DTQ5Xuy9P2MJJNlBZFbsdqT4iI2UHbykbASGy_1vxdwTBG6fyz3fN3of-4rb06A9MGKjpMSJGgSYKaCuS9cH5G5DKfi-pcTGhi3bUBJJDhbo3Kja4Q55zdgIB0khJ3yoXt36SJQoJ2WTQDJ_P2TSJgKLg7elySy1R/s800/IMG_7427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="800" data-original-width="600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK_AxDZUWk4R5G65VwUWTi8hB7I7-DTQ5Xuy9P2MJJNlBZFbsdqT4iI2UHbykbASGy_1vxdwTBG6fyz3fN3of-4rb06A9MGKjpMSJGgSYKaCuS9cH5G5DKfi-pcTGhi3bUBJJDhbo3Kja4Q55zdgIB0khJ3yoXt36SJQoJ2WTQDJ_P2TSJgKLg7elySy1R/w150-h200/IMG_7427.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUcMcwb9GKDw0e0U4fYMGfozDCuaGHe-npIHKcwoEQ87uMd1Lh21FtnIC_GbDSBATUs9iXVPtgo7VRzgwLiwLhw-Hr_HxaeLaWtTdjzK9Ea_MuOfmeQ9fqCQTpe-xsi7sm8Lcp3Oa-09kdhXBWLMPkTitxusC0oz-gXahgGuoCftYoOuJk-oCYoWyrOfkd/s800/IMG_7430.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="800" data-original-width="600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUcMcwb9GKDw0e0U4fYMGfozDCuaGHe-npIHKcwoEQ87uMd1Lh21FtnIC_GbDSBATUs9iXVPtgo7VRzgwLiwLhw-Hr_HxaeLaWtTdjzK9Ea_MuOfmeQ9fqCQTpe-xsi7sm8Lcp3Oa-09kdhXBWLMPkTitxusC0oz-gXahgGuoCftYoOuJk-oCYoWyrOfkd/w150-h200/IMG_7430.JPG" width="150" /></a><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="text-align: justify;">Bon profit!</span></div><div class="separator" style="clear: both; text-align: left;"><span style="text-align: justify;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjelQuR6GSTfcjdE0kJpq3LObWXI6N6YzaYqh03NTjreZTtUbOtqy_Lczq3PcQo84JolLcP-zWjmTFEQKuaHdEuW1GTp7Z27Ca0ktVPPLguNUzquFzHL5IhIDAXmoQE_jDMUqxn19P3fq1C8tFNXjU6AnJIxlbRa4mzg-jQKkti__VEfi-5RFqaxn0KlHS6/s800/IMG_7470.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjelQuR6GSTfcjdE0kJpq3LObWXI6N6YzaYqh03NTjreZTtUbOtqy_Lczq3PcQo84JolLcP-zWjmTFEQKuaHdEuW1GTp7Z27Ca0ktVPPLguNUzquFzHL5IhIDAXmoQE_jDMUqxn19P3fq1C8tFNXjU6AnJIxlbRa4mzg-jQKkti__VEfi-5RFqaxn0KlHS6/w640-h480/IMG_7470.JPG" width="640" /></a></div><br /><span style="text-align: justify;"><br /></span></div></div><p><br /></p><p><br /></p><p><br /></p><p> <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuk1itNTHvlgq6cgFCHCVTpcMQKrPZ6wOXbnLOQuiOUYtEWDnL8qY7K31QzVDD3NJdA4GdhJKo3WjTAqUCPd6QhItRSuOWF5U-4kSdPfcYil1OOCk2Bq0VLYLpvWbUN0tGPjWY7BVeekosbbHpUoYd5F8nBYiyysA-FHX4qVaFWJd0HYS4u6HMrk9afYuA/s800/IMG_7422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuk1itNTHvlgq6cgFCHCVTpcMQKrPZ6wOXbnLOQuiOUYtEWDnL8qY7K31QzVDD3NJdA4GdhJKo3WjTAqUCPd6QhItRSuOWF5U-4kSdPfcYil1OOCk2Bq0VLYLpvWbUN0tGPjWY7BVeekosbbHpUoYd5F8nBYiyysA-FHX4qVaFWJd0HYS4u6HMrk9afYuA/s320/IMG_7422.JPG" width="240" /></a></div><br />Sussi Abelhttp://www.blogger.com/profile/13503902628218947539noreply@blogger.com0tag:blogger.com,1999:blog-3031544769730270505.post-5961520840519153582023-08-20T14:07:00.007+02:002023-08-20T14:07:37.408+02:00Magnum de nata <p> A l'estiu ( i no estiu) bé de gust un geladet. Avui adjunto una recepta facilíssima per fer els típics gelats magnum de xocolata i nata. Evitem conservants i altres afegits als gelats i d'una manera senzilla podem fer unes postres pels més petits i també els més grans de la família. Si teniu nens a casa podeu demanar que us ajudin, veureu com gaudeixen banyant els gelats!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNyDC1cwGCDKe_uPXVksOeZNduKLc90LjUxn0NUg8ZcNDpfZie9OY0HhRoW-16Ii-CsGBA8PH6gqx203cM1_iKXqGA3iawVKPqlDTMiU032EVnPAFmLTIbzhNirwerbb4NvcngK8_QcHoUIuUdYXmc9vW3T460mfclEdRS0zQWlji5-ovC_H_C6nmypxFq/s800/IMG_0319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNyDC1cwGCDKe_uPXVksOeZNduKLc90LjUxn0NUg8ZcNDpfZie9OY0HhRoW-16Ii-CsGBA8PH6gqx203cM1_iKXqGA3iawVKPqlDTMiU032EVnPAFmLTIbzhNirwerbb4NvcngK8_QcHoUIuUdYXmc9vW3T460mfclEdRS0zQWlji5-ovC_H_C6nmypxFq/s16000/IMG_0319.JPG" title="gelat magnum de nata- ara cuina 1" /></a></div><br /><h3 style="text-align: left;"><span style="color: #ffd966;">Ingredients (7-8 gelats grossos):</span></h3><p>400ml de nata 35%</p><p>170 g de llet condensada</p><p>200 g de xocolata</p><p>45 g d'oli d'oliva o de coco</p><p><br /></p><h3 style="text-align: justify;"><span style="color: #ffd966;">Preparació:</span></h3><p>Poseu la nata en una batedora. Munteu la nata procurant que no estigui molt muntada. Afegiu la llet condensada i remeneu amb molt de compte. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhlPp99Cq2VXBnV0tgYEuDVKbDyrflS3SPAu-ZsXYIY6N86wp_lHh7j9l4jMOldhM0FA7VFDjlCi0yArqoXkra2Or4VXHM6ui4e2TQx5jwbdXXotmUZMjWGDGgVkOuvGC6H4crVcfp3sP-0q9CkcreYiIgAaPe3aqiMEnzENpxdg0j_4fmZTo76i-rbnad2" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="386" data-original-width="362" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhlPp99Cq2VXBnV0tgYEuDVKbDyrflS3SPAu-ZsXYIY6N86wp_lHh7j9l4jMOldhM0FA7VFDjlCi0yArqoXkra2Or4VXHM6ui4e2TQx5jwbdXXotmUZMjWGDGgVkOuvGC6H4crVcfp3sP-0q9CkcreYiIgAaPe3aqiMEnzENpxdg0j_4fmZTo76i-rbnad2" width="225" /></a></div><br /><p></p><p>Introduïu la mescla dins els motlles. Poseu els motlles dins el congelador unes 3 hores o fins que veieu que s'ha congelat la mescla. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi5yYsH_qnhurY4suGtkgBHeXH8_Vi7g-CYJ1rnZdaXRUu4DLDhBPfNEbS7QU03yN9DFILHt2p0rFrfk8M2iSYmRuunsBCofkyDYqoPdkJPyc2ZEaNRDHfCRUbD0jcrRiOxtQgzg8HGkPEtp-GiHyOCVYQeb7YuAvMdwhoYpXVGc4iKAVrWITT1skMNrfFu" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="402" data-original-width="348" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEi5yYsH_qnhurY4suGtkgBHeXH8_Vi7g-CYJ1rnZdaXRUu4DLDhBPfNEbS7QU03yN9DFILHt2p0rFrfk8M2iSYmRuunsBCofkyDYqoPdkJPyc2ZEaNRDHfCRUbD0jcrRiOxtQgzg8HGkPEtp-GiHyOCVYQeb7YuAvMdwhoYpXVGc4iKAVrWITT1skMNrfFu" width="208" /></a></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiN_0qo-26rsbez_xh0MG-3ehbhJKcDrGosPR-XBMiNURzuLrRuSkQRL5m3MMZjirg1WAJhXcxyx45S1qYgA4nFZvnTvhGtjYrUEcEbl6FK1tuUWnEcQGNmHqKIG-VsOqfShymUkz08gUUA8gAH4LxIe4E10a40j04AfEvRckEuyBW3I0cCBAQb-D6ewNab" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="439" data-original-width="350" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiN_0qo-26rsbez_xh0MG-3ehbhJKcDrGosPR-XBMiNURzuLrRuSkQRL5m3MMZjirg1WAJhXcxyx45S1qYgA4nFZvnTvhGtjYrUEcEbl6FK1tuUWnEcQGNmHqKIG-VsOqfShymUkz08gUUA8gAH4LxIe4E10a40j04AfEvRckEuyBW3I0cCBAQb-D6ewNab" width="191" /></a></div><br /></div><p></p><p>Foneu la xocolata. Podeu posar la xocolata en un bol i afegiu-hi directament l'oli que hàgiu triat. Poseu-lo al bany maria o podeu posar-lo al microones. Amb molta cura, foneu la xocolata. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUsWYtZC67y3D5YMwTwuUTBnm7luJlV2-Sr-aDf4cdFxRztL36o5PEimzOCITouJu1X5v-4mHymHp-FaOPSyCzEZ5nyACKpaZIZyTfUztbgrN0VUpk8Hzfycsc5zbivgaF6uQgA52bqKicIGVbPiifRrBW8hDjZg9O7usUvID0Ps_WoIDlfjkkHwd4dqYx/s800/IMG_0275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUsWYtZC67y3D5YMwTwuUTBnm7luJlV2-Sr-aDf4cdFxRztL36o5PEimzOCITouJu1X5v-4mHymHp-FaOPSyCzEZ5nyACKpaZIZyTfUztbgrN0VUpk8Hzfycsc5zbivgaF6uQgA52bqKicIGVbPiifRrBW8hDjZg9O7usUvID0Ps_WoIDlfjkkHwd4dqYx/s320/IMG_0275.JPG" width="320" /></a></div><br /><p>Quan tingueu congelats els gelats, banyeu-los. Poseu la xocolata fosa en un got alt (ideal a 30-32º), introduïu els gelats a dins fins que quedin ben coberts amb la xocolata. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgr2GXZ_UlfNbKGXspTx892t47ZYMH7UKFaD7z79WPhPkliWVFLiP9MTChNlOwwTmMETYbDhOz6UbNGjvVeteJn91xIQCWrw-RM-Oog72YXn0b_4-pfZHXR-mojzzpOj4WwOQlufGRWzmoQO65wo2bhrXnOlGV_0HwV2JaV_8pV_g8mjLJoqi5UeeSHAtLZ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="535" data-original-width="353" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgr2GXZ_UlfNbKGXspTx892t47ZYMH7UKFaD7z79WPhPkliWVFLiP9MTChNlOwwTmMETYbDhOz6UbNGjvVeteJn91xIQCWrw-RM-Oog72YXn0b_4-pfZHXR-mojzzpOj4WwOQlufGRWzmoQO65wo2bhrXnOlGV_0HwV2JaV_8pV_g8mjLJoqi5UeeSHAtLZ" width="158" /></a></div><br /><p></p><p>Poseu els gelats un cop banyats sobre paper de forn.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiUnMX4FNhSJETlxW6fDMAwaD3BRHQx9z8VvQt--QqLX0CjXHURYYL5FJHoAr6hpmZJCnH82jj7cH0VPDE-jDD3NHXoGX2YXN9IwtGKP69Cz0rrqmXdEmu5hnoXo4i5NMHUm1RCRXvoUiOgdu5XsGGBy-_WuDMhnLpLtnR-T_8IR6UQC7YQnh4TsPVhQsSA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="401" data-original-width="351" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiUnMX4FNhSJETlxW6fDMAwaD3BRHQx9z8VvQt--QqLX0CjXHURYYL5FJHoAr6hpmZJCnH82jj7cH0VPDE-jDD3NHXoGX2YXN9IwtGKP69Cz0rrqmXdEmu5hnoXo4i5NMHUm1RCRXvoUiOgdu5XsGGBy-_WuDMhnLpLtnR-T_8IR6UQC7YQnh4TsPVhQsSA" width="210" /></a></div><br /><p></p><p> Veureu que la xocolata es refreda ràpidament en estar el farcit congelat. Si no teniu espera en pocs minuts us els podreu menjar o si no els congeleu per a quan en vulgueu gaudir. </p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEildXQKnUgH0U39eAQb2kQaWd5wp8TmWXnBWHQ5YiTlAtC39O68cDyGJ9M4zeOHOH9ohdH-gqJVrHOZE51Jlqz77oeD84kOW4CzVtUszCLhFuVsITM_JUtVYiZLTVvg1uO-VUtMH1fYs_ecsCce8tfqYlnjYHw5PJ-BaL_iQ8i4wj-1JnU0tn4fRzmHWWQK/s800/IMG_0313.JPG" imageanchor="1"><img border="0" data-original-height="600" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEildXQKnUgH0U39eAQb2kQaWd5wp8TmWXnBWHQ5YiTlAtC39O68cDyGJ9M4zeOHOH9ohdH-gqJVrHOZE51Jlqz77oeD84kOW4CzVtUszCLhFuVsITM_JUtVYiZLTVvg1uO-VUtMH1fYs_ecsCce8tfqYlnjYHw5PJ-BaL_iQ8i4wj-1JnU0tn4fRzmHWWQK/s16000/IMG_0313.JPG" title="gelat magnum nata-aracuina2" /></a></div><br /><p><br /></p>Sussi Abelhttp://www.blogger.com/profile/13503902628218947539noreply@blogger.com0tag:blogger.com,1999:blog-3031544769730270505.post-70681403888223654322023-08-07T22:57:00.002+02:002023-08-07T23:07:02.042+02:00Pastís de peres, formatge blau i nous<p style="text-align: justify;"> Tens ganes de sorprendre amb un contrast de gustos i textures?, aquest pastís és perfecte. Combina perfectament la pera amb el formatge blau i amb un toc de mel, és insuperable. Perfecte per un entrant variat, per compartir diferents propostes.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhilWJsWGdftl8_N4vx-OQm_DlMT97xFyxCAoDONPuD45F7anHW9ABpB4P_WNK1nJ3-g7yJt257G--Bi3YYzjwmmG3kqvqysxsH4elZ5yu3NnreOFrwkerVftdpW-Ka1HQHrDe5IU82s3B-C1Ss5y-U6rvTyWaX_Z8xu530MxAaLxUzIIi31JXPcKnu6cgm/s800/IMG_0098.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhilWJsWGdftl8_N4vx-OQm_DlMT97xFyxCAoDONPuD45F7anHW9ABpB4P_WNK1nJ3-g7yJt257G--Bi3YYzjwmmG3kqvqysxsH4elZ5yu3NnreOFrwkerVftdpW-Ka1HQHrDe5IU82s3B-C1Ss5y-U6rvTyWaX_Z8xu530MxAaLxUzIIi31JXPcKnu6cgm/w640-h480/IMG_0098.JPG" title="Pastís de peres, formatge i nous. Aracuina" width="640" /></a></div><br /><h3 style="text-align: left;"><span style="color: #ffd966;">Ingredients:</span></h3><p>4 peres</p><p>100 g de formatge blau</p><p>100 g de nous</p><p>1 làmina de pasta de full</p><p>Un bon raig de mel</p><h3 style="text-align: left;"><span style="color: #ffd966;">Preparació:</span></h3><p style="text-align: justify;">Peleu les peres i amb l'estri de fer boles, traieu el centre amb llavors. Piqueu les nous i talleu el formatge a daus petits. Preescalfeu en forn a 190°. Traieu la pasta de full de la nevera i esteneu-la. Amb un ganivet, marqueu un marge a la pasta de full, amb compte de no tallar-la, aquest marge, quan estigui al forn, en no tenir el pes de les peres, pujarà i lluirà més. Poseu sobre la pasta de full les peres en forma de cap i cua. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPqRaj4VJ3Y1aZ2ookSkrbViZvrWOC9B-oZEJsuF8_QLOIlg-LUyHbBl8eCVKJrYK_WYvInJn5K9C1PKzg1lGCX222swlbpqQJzDWFjuNFrFwUvY5BOhAGFJTu07ij_sSj8kmaFpxxB8lloYapLR_ZVwMO3VjH_vZOzhyQafQrCTqXMAkWPRmNqwE0bs_u/s800/IMG_0089.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPqRaj4VJ3Y1aZ2ookSkrbViZvrWOC9B-oZEJsuF8_QLOIlg-LUyHbBl8eCVKJrYK_WYvInJn5K9C1PKzg1lGCX222swlbpqQJzDWFjuNFrFwUvY5BOhAGFJTu07ij_sSj8kmaFpxxB8lloYapLR_ZVwMO3VjH_vZOzhyQafQrCTqXMAkWPRmNqwE0bs_u/s320/IMG_0089.JPG" width="320" /></a></div><br /><p>Distribuïu dins el forat de les peres, el formatge i les nous. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-hukAezmrWi9jY8xclSUiVcUbOduAMh2EAfJsmkIA0PyEmv1vRN0TPEbj7hP3Klab1f2np7j_Iu3qCnzLGmXtKoAgCMP9AkqrnWxUIBYI6zGfPmrHv9NQrLESGlrqhmu-czp5YHmxUwWFFcEjjDI6KysxiVjCUOay2ntmJjQTo0PFiiiRlmscau0-gTq5/s800/IMG_0090.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-hukAezmrWi9jY8xclSUiVcUbOduAMh2EAfJsmkIA0PyEmv1vRN0TPEbj7hP3Klab1f2np7j_Iu3qCnzLGmXtKoAgCMP9AkqrnWxUIBYI6zGfPmrHv9NQrLESGlrqhmu-czp5YHmxUwWFFcEjjDI6KysxiVjCUOay2ntmJjQTo0PFiiiRlmscau0-gTq5/s320/IMG_0090.JPG" width="320" /></a></div><p></p><p>Introduïu-ho dins el forn preescalfat. Poseu-ho en posició 2 i deixeu-ho uns 20 minuts o fins que ho veieu daurat. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdf5Pbk92Hs881JHW_KAtIoOAmAhNd_zQgXdvwcqHlYpIenphjJx-t1-V8EMt85I7ZNeOlkWfTT7yrMoYkSBONY2rFK7FRfV9GwjzlHG8eacsbaE0zkxrlqJxUf2ps0qP0nYbZeGYC_Izdd3b4E1NXNbpUFM_0bLHZu4DzfI8fN-5XULQRRY2kM7avQSM_/s800/IMG_0088.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdf5Pbk92Hs881JHW_KAtIoOAmAhNd_zQgXdvwcqHlYpIenphjJx-t1-V8EMt85I7ZNeOlkWfTT7yrMoYkSBONY2rFK7FRfV9GwjzlHG8eacsbaE0zkxrlqJxUf2ps0qP0nYbZeGYC_Izdd3b4E1NXNbpUFM_0bLHZu4DzfI8fN-5XULQRRY2kM7avQSM_/s320/IMG_0088.JPG" width="320" /></a></div><br /><p>Enretireu el pastís del forn i escampeu per sobre les peres un fil de mel. Serviu calent o fred, de les dues maneres està boníssim.</p><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB9C1TZAuo04t2q03ovtUI9loo9taogDeCvGEeI-ZPGUBzWUnxlgVbqjer8Zb1k2lhwfRUn4OWnBUtJEogruJWzNDtPfcMPSSJJrhJZke3bIDh1QHl1xoWasfglGNwwe3fN0lNIODjUxglfPtHLuyIhiJ4Kg9MA7aLnmSuriRNcl7BzAiC1fI-ph-gUlbW/s800/IMG_0101.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB9C1TZAuo04t2q03ovtUI9loo9taogDeCvGEeI-ZPGUBzWUnxlgVbqjer8Zb1k2lhwfRUn4OWnBUtJEogruJWzNDtPfcMPSSJJrhJZke3bIDh1QHl1xoWasfglGNwwe3fN0lNIODjUxglfPtHLuyIhiJ4Kg9MA7aLnmSuriRNcl7BzAiC1fI-ph-gUlbW/w640-h480/IMG_0101.JPG" title="Pastís de peres, formatge i nous 2. Aracuina" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /></div>Sussi Abelhttp://www.blogger.com/profile/13503902628218947539noreply@blogger.com0tag:blogger.com,1999:blog-3031544769730270505.post-13701531908145001092023-07-19T12:46:00.001+02:002023-07-19T12:46:17.079+02:00Quiche Lorraine<p> Recepta mítica de la cuina francesa, ideal per preparar-la amb antelació i gaudir-la acompanyada d'una amanideta. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhZfhEbAf2nI-9u4B_HFyVGy3ddL7vBJyCsS3eG2fh0no-SfYOoTHuUFye1nN2wCung_yFOxXo35N60OYSFHKwmgm5r4zyzTtGoqP8BuVB8s5pyNYcBr-yy56HQpdTak6XmdbRLdCJ6-NxMoYWqA1sDx4CdZDjqrEvpZcpsIVIZ65i5Y2N8dlKSZLQb6Yat" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhZfhEbAf2nI-9u4B_HFyVGy3ddL7vBJyCsS3eG2fh0no-SfYOoTHuUFye1nN2wCung_yFOxXo35N60OYSFHKwmgm5r4zyzTtGoqP8BuVB8s5pyNYcBr-yy56HQpdTak6XmdbRLdCJ6-NxMoYWqA1sDx4CdZDjqrEvpZcpsIVIZ65i5Y2N8dlKSZLQb6Yat=w480-h640" width="480" /></a></div><br /><p></p><h3 style="text-align: left;"><b>Ingredients:</b></h3><p><b>Per la pasta brisa salada:</b></p><p>200 g de farina </p><p>100 g de mantega</p><p>1 ou</p><p>Un polsim de sal</p><p><b>Pel farcit:</b></p><p>6 ous</p><p>100 ml de nata per cuinar</p><p>200 g de formatge Gruyère ratllat</p><p>200 ml de llet</p><p>200 g de bacó fumat a daus</p><p>Sal, pebre i nou moscada</p><h3 style="text-align: left;">Preparació: </h3><p style="text-align: justify;">Comenceu preparant la pasta brisa. Poseu la farina en un bol i afegiu la mantega tallada a daus i freda. Amb les mans aixafeu la mantega entre la farina fins que quedi una mena de sorra. En aquest punt, afegiu la sal i l'ou. Barregeu amb les mans fins que aconseguiu una pasta homogènia. No la pasteu massa estona. Quan tingueu una bola formada, tapeu-la amb film i deixeu-la reposar mínim 30 minuts a la nevera. Si no voleu fer la massa, sempre la podeu comprar feta.</p><p style="text-align: justify;">Quan la massa hagi reposat, estireu-la amb un corró i folreu el motlle. Reserveu la massa a la nevera (si està freda al moment de fornejar-la, mantindrà millor la forma). Preescalfeu el forn a 180 °C, calor a dalt i baix. Prepareu ara el farcit. En un bol, poseu la llet, la nata, el formatge ratllat, els ous, la sal, el pebre i una mica de nou moscada. Enretireu la massa de la nevera i escampeu pel fons de la quiche el bacó fumat. Repartiu per sobre el farcit preparat. Introduïu la quiche dins el forn i coeu-la durant uns 45 minuts o fins que veieu que està daurada per sobre. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYACNhvcZKK9G-CwKhtu4CA3s8QWoi_w9PEHhGaor3XTiXbOUIEubVmRlhj_kzObV0_tc_dlM60SoDb_fZS8D7EjQQcIQQXSOd9TZNNQmndyeXJzX9cMD2J27VEVbYQVY3P61lzRgw_vmxQrc9zJ-KA3diNKbH7WXGL9mx_EBsJ9EU-DZgZSqWiYI6J0B7/s899/Quiche%20Lorraine%202%20Aracuina.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="899" data-original-width="642" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYACNhvcZKK9G-CwKhtu4CA3s8QWoi_w9PEHhGaor3XTiXbOUIEubVmRlhj_kzObV0_tc_dlM60SoDb_fZS8D7EjQQcIQQXSOd9TZNNQmndyeXJzX9cMD2J27VEVbYQVY3P61lzRgw_vmxQrc9zJ-KA3diNKbH7WXGL9mx_EBsJ9EU-DZgZSqWiYI6J0B7/w458-h640/Quiche%20Lorraine%202%20Aracuina.jpg" width="458" /></a></div><br /><p style="text-align: justify;"><br /></p>Sussi Abelhttp://www.blogger.com/profile/13503902628218947539noreply@blogger.com0tag:blogger.com,1999:blog-3031544769730270505.post-42284058495114785772023-06-25T22:12:00.000+02:002023-06-25T22:12:35.564+02:00Cheesecake salat de formatge de cabra i cirerols<p>Ja fa uns anys que els cheesecakes estan de moda. Avui una proposta arriscada per menjar-lo d'entrant o ideal per un brunch o pica pica. Els cirerols podeu posar-los o canviar-los per alguna altra proposta salada que us agradi més, com un chutney. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWvhyaVT8WIiT_jVmwHU01ZWU5ZP2WSWJm7cA3V7keBKBSBpZbEdCoe59JmumwOjA_8D6KAu2PnDba5Y2cyNcMzyXpZZulfEIo1XL3BcOVjS5RwBGv9E-NHRWCRhcPLxdhefBRh_QTWOV96c--YNDXyc8nVfO4qdrEsvmz8XU7BpFqocWbzTZkAoSk-PqP/s4032/IMG_9623.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWvhyaVT8WIiT_jVmwHU01ZWU5ZP2WSWJm7cA3V7keBKBSBpZbEdCoe59JmumwOjA_8D6KAu2PnDba5Y2cyNcMzyXpZZulfEIo1XL3BcOVjS5RwBGv9E-NHRWCRhcPLxdhefBRh_QTWOV96c--YNDXyc8nVfO4qdrEsvmz8XU7BpFqocWbzTZkAoSk-PqP/w640-h480/IMG_9623.JPG" title="Cheesecake salat de formatge de cabra" width="640" /></a></div><p><br /></p><h3 style="text-align: left;"><span style="color: #ffd966;"> Ingredients (motlle de 18 cm):</span></h3><p>200 g de galetes salades </p><p>100 g de mantega</p><p>300 g de crema de formatge </p><p>200 g de formatge de cabra</p><p>250 ml de nata líquida</p><p>4 ous</p><p>1 cullerada de farina</p><p>1 culleradeta de sal</p><p>200g de cirerols</p><p>1 cullerada de sucre morè</p><h3 style="text-align: left;"><span style="color: #ffd966;">Preparació:</span></h3><p>Preescalfem el forn a 210°. Comencem preparant la base del pastís. Posem les galetes salades en el robot de cuina i les triturem. Posem la mantega en un bol i l'escalfem al microones fins que la mantega es desfaci. Afegim la mantega fosa a les galetes triturades, ho barregem i fem amb aquesta massa la base del cheescake. Per fer-ho agafem el motlle (millor si és desmuntable) i el folrem amb un paper de forn. Distribuïm per sobre la barreja de galeta i aixafem la base fins que quedi una làmina compacta.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhLRSZLQyTpnTBv_2ZPb5VZP00fs-x6R66BJw1VFUILH5okOZ3RiRC3SooSooeISekAmzKPDp3MO_eYIvAfIc9ISOmqWU7BnVpCX4IRwJyAPG6iX43f0sx9-Tp456AdYwWYUhQ5NCTpOWs3Dw_M6vbRz-IiCM10BxvbrCDZDrXsVs-sctluiXBHIud39R7y" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="360" data-original-width="433" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhLRSZLQyTpnTBv_2ZPb5VZP00fs-x6R66BJw1VFUILH5okOZ3RiRC3SooSooeISekAmzKPDp3MO_eYIvAfIc9ISOmqWU7BnVpCX4IRwJyAPG6iX43f0sx9-Tp456AdYwWYUhQ5NCTpOWs3Dw_M6vbRz-IiCM10BxvbrCDZDrXsVs-sctluiXBHIud39R7y" width="289" /></a></div><br /><br /><p></p><p> Reservem. En un robot o en un bol posem tots els ingredients del farcit, la crema de formatge, el formatge de cabra, els ous la sal, la farina i la nata.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiWI1vDsYJ9OxqUfFSOO7dRZRTFXjciUo05QskfaSJRbziq6F9mpXv17tfmy0ci6GOX4ihbjzIF9HtzUKQudRDRMujtECIfPFU5loL5cLf27d4bcyss6S7P2aHhoqGzkLp3AKepBW96r0sLU01QLngAJn_LbnmpFVtRGrDZzMYx1Wz_46I273cUYkD4GCjk" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="318" data-original-width="434" height="234" src="https://blogger.googleusercontent.com/img/a/AVvXsEiWI1vDsYJ9OxqUfFSOO7dRZRTFXjciUo05QskfaSJRbziq6F9mpXv17tfmy0ci6GOX4ihbjzIF9HtzUKQudRDRMujtECIfPFU5loL5cLf27d4bcyss6S7P2aHhoqGzkLp3AKepBW96r0sLU01QLngAJn_LbnmpFVtRGrDZzMYx1Wz_46I273cUYkD4GCjk" width="320" /></a></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhQniNHvuFWFy7Os9aQ4AK9NISTJPwbr6AWmI_jHmQm856-IJ0dTf_Bc_gJgOCjLGYWnAp8dtrEcXXZ-r8pydcrQRmtfFVg8kPgPo-kVgaWsu6WEpvXbVUXTgSziSwqWjedu3A3ud0kBpUDFQ_SKy-iWxDgDe6HEq5T8sqRis1OZe6xnuTtbRJEF8R3Rg5I" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="338" data-original-width="430" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhQniNHvuFWFy7Os9aQ4AK9NISTJPwbr6AWmI_jHmQm856-IJ0dTf_Bc_gJgOCjLGYWnAp8dtrEcXXZ-r8pydcrQRmtfFVg8kPgPo-kVgaWsu6WEpvXbVUXTgSziSwqWjedu3A3ud0kBpUDFQ_SKy-iWxDgDe6HEq5T8sqRis1OZe6xnuTtbRJEF8R3Rg5I" width="305" /></a></div><br /><p></p><p> Ho batem tot fins que quedi una massa homogènia. Incorporem aquesta barreja sobre la base de galeta.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhsCnzr2gsfBhFg10XYilHUZcK9MTVvB7ZoZndfqBCBD-z7u_o4g_tjcP1WuJcvrR9NxRJjhv1emU6XHMYR3aoRsqt4Yo1OWcGs6Pl1nSdhTq3cgx0SniRlFAtEI4hMAfP_a-1no-9N6V2mpr-IGsZXNw0k97ptU25AJE5Qlzd_Ahd2CtCrBxJGlht4PZ2B" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="302" data-original-width="431" height="224" src="https://blogger.googleusercontent.com/img/a/AVvXsEhsCnzr2gsfBhFg10XYilHUZcK9MTVvB7ZoZndfqBCBD-z7u_o4g_tjcP1WuJcvrR9NxRJjhv1emU6XHMYR3aoRsqt4Yo1OWcGs6Pl1nSdhTq3cgx0SniRlFAtEI4hMAfP_a-1no-9N6V2mpr-IGsZXNw0k97ptU25AJE5Qlzd_Ahd2CtCrBxJGlht4PZ2B" width="320" /></a></div><br />Introduïm el pastís dins el forn, posició 2. Coem al forn a 210° uns 30 minuts. Un cop cuit, deixeu refredar el pastís dins el forn i un cop fred, deixeu-lo unes hores a la nevera. <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE-YPlneqeaTD94MEm1CLY6PNQmHBk928HfcZps889ULcSC-6gLW5_JuRTJCmER3mwmovhoWlW8bLeFU9CaQHWNr2n2qjxs0ZyjQU74LitjFNG_KLOH41uD5SIVEzJ4ork5sRl4clHrLcU0b57aFQadBPktLgEsp7G3XItQRLP8EtOydpzAKO_W3lll6mC/s4032/IMG_9612.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE-YPlneqeaTD94MEm1CLY6PNQmHBk928HfcZps889ULcSC-6gLW5_JuRTJCmER3mwmovhoWlW8bLeFU9CaQHWNr2n2qjxs0ZyjQU74LitjFNG_KLOH41uD5SIVEzJ4ork5sRl4clHrLcU0b57aFQadBPktLgEsp7G3XItQRLP8EtOydpzAKO_W3lll6mC/w240-h320/IMG_9612.JPG" width="240" /></a></div><br /><p>Per fer la compota de tomata posem el sucre en una cassola juntament amb les tomates cherry (cirerols) tallades per la meitat, ho deixem córrer fins que es formi una compota.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh8_-EJLv20o75BPK5UfWZnbUybCOERC272JCNhXZBH8qHrjq4SUb1SKL2_TFbR_CQIDAMbwiTLKmYpED4KfMs1brGjqiF2y8SBAylyuzhl2waYWZ0yh6r2kmiAdn9y_XeFcYb3WON2N9Wb01CqR7-8xmMMmMRmKfKRP_0ftnvAahPviYPuBFwtiU9jhbVn" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="305" data-original-width="425" height="230" src="https://blogger.googleusercontent.com/img/a/AVvXsEh8_-EJLv20o75BPK5UfWZnbUybCOERC272JCNhXZBH8qHrjq4SUb1SKL2_TFbR_CQIDAMbwiTLKmYpED4KfMs1brGjqiF2y8SBAylyuzhl2waYWZ0yh6r2kmiAdn9y_XeFcYb3WON2N9Wb01CqR7-8xmMMmMRmKfKRP_0ftnvAahPviYPuBFwtiU9jhbVn" width="320" /></a></div><br />Quan l'anem a servir, repartim per sobre la compota de tomata per sobre del pastís, també el podeu decorar amb unes fulles d'alfàbrega. <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinph-Q6tpyOuSk5xccf-MRaWHZ-A5FAwuPpr3w4JYPXfUBNtyy1ElZgp5vczr4qKgUMdqr4YMzW1DGpCjdutBupFVfjuAiNJjdRAaDIkv2Mc1c9_E4GXXdA9GA00pS4eB6KbpPlRMhxeD3oxvu9kswhIeK5gIsAkMn9XUMM_JjuVr9Ltko2DCOBvVKMlyY/s4032/IMG_9621.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinph-Q6tpyOuSk5xccf-MRaWHZ-A5FAwuPpr3w4JYPXfUBNtyy1ElZgp5vczr4qKgUMdqr4YMzW1DGpCjdutBupFVfjuAiNJjdRAaDIkv2Mc1c9_E4GXXdA9GA00pS4eB6KbpPlRMhxeD3oxvu9kswhIeK5gIsAkMn9XUMM_JjuVr9Ltko2DCOBvVKMlyY/w640-h480/IMG_9621.JPG" width="640" /></a></div><br /><p><br /></p><p><br /></p>Sussi Abelhttp://www.blogger.com/profile/13503902628218947539noreply@blogger.com0tag:blogger.com,1999:blog-3031544769730270505.post-70455008556943952122023-05-25T20:40:00.003+02:002024-01-19T19:20:34.666+01:00Vedella en salsa (recepta familiar)<p>Avui toca una recepta tradicional. L'hem fet mà a mà amb la meva mare. Es tracta d'una recepta de la família que a casa quan la fa la meva mare, fem festa.</p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWkAfl0dlIgxD4CNHFZS4JSKw5WTk661HAWWt2N47NbUSuR7u7yLgEAHefQhlyJXLM1EKENbL3Hae8zTerLQ7bRqyWtRSIDVWnZpuv4ItCGsls2mUWHjcd2jqRTA8IgoxseR52IHEUOfW7aSqtlz7RJvBTOcDtPE5VeR2sS1cQXNPRQYWULaBfVNuv4A/s4032/IMG_8170.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWkAfl0dlIgxD4CNHFZS4JSKw5WTk661HAWWt2N47NbUSuR7u7yLgEAHefQhlyJXLM1EKENbL3Hae8zTerLQ7bRqyWtRSIDVWnZpuv4ItCGsls2mUWHjcd2jqRTA8IgoxseR52IHEUOfW7aSqtlz7RJvBTOcDtPE5VeR2sS1cQXNPRQYWULaBfVNuv4A/w300-h400/IMG_8170.JPG" title="Vedella en salsa- Aracuina" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><h4 style="text-align: left;"><span style="color: #ffd966;">Ingredients (4 persones):</span></h4><p></p><p>2 talls de vedella (tapa plana, cap de mort..) per persona</p><p>2 cebes de Figueres grosses</p><p>1 tomata grossa madura o en conserva</p><p>5 grans d'all</p><p>Aigua</p><p>Sal i oli</p><p><br /></p><h4 style="text-align: left;"><span style="color: #ffd966;">Preparació:</span></h4><p>Posem una cassola plana al foc amb oli d'oliva. Quan l'oli estigui calent, passem la carn una mica enfarinada per la cassola. Només volta i volta, per segellar la carn. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinYwTW8cPAga66R5zeSnv8zwHj-0dHn-eV-Cktb321yBLeVmnVrra57qiu8oXbkiFe5f2pPcTtyUjuXJptHsqi6xCePAKIEiIUcGT6JaBM3NBjtFU9vf-dgFXNFRtEUd2OikCEdhvjtRlbSlCPvY_eCivseZjCOktY7et2JwcHx70WK3kR-H71V_ldCA/s4032/IMG_8143.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinYwTW8cPAga66R5zeSnv8zwHj-0dHn-eV-Cktb321yBLeVmnVrra57qiu8oXbkiFe5f2pPcTtyUjuXJptHsqi6xCePAKIEiIUcGT6JaBM3NBjtFU9vf-dgFXNFRtEUd2OikCEdhvjtRlbSlCPvY_eCivseZjCOktY7et2JwcHx70WK3kR-H71V_ldCA/w150-h200/IMG_8143.JPG" width="150" /></a></div><p></p><p>Reservem la carn. Tallem la ceba a daus i l'afegim a l'oli on hem cuit la carn. Situem a sobre la carn i unes làmines d'all. Posem a sobre tomata tallada a daus grossos (en conserva o ratllada). </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIlOg5PrFLGlrRjiAUNAd5e1Q8IxNXYr0TbYMCYr6BRKic3dbs46SfhbfOFlWz-r-9uZMzT24RfQtL_HNbLMEgUoSEB8-dylwPzllZgh94ByiG7kRri5wlRZUnqcekFp5ifgiEYXTGvrts9nY3MfUh_0Rry85j1l3A-XlXd9Bi1rUx7_4TAUGhezwF3A/s4032/IMG_8146.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIlOg5PrFLGlrRjiAUNAd5e1Q8IxNXYr0TbYMCYr6BRKic3dbs46SfhbfOFlWz-r-9uZMzT24RfQtL_HNbLMEgUoSEB8-dylwPzllZgh94ByiG7kRri5wlRZUnqcekFp5ifgiEYXTGvrts9nY3MfUh_0Rry85j1l3A-XlXd9Bi1rUx7_4TAUGhezwF3A/w150-h200/IMG_8146.JPG" width="150" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitUYcGJ0M3RezVWaFRhhK25PgnIsUZ65es44DHmYRuCcj5IMB_PbyOVU5rjKLadFg3u-k7CRQVWammrEsiPE_R51Y1P1yCodcBh8U4rzCKS8c0-6lUeb09teT76fzMdiVO1Fk5GZQBvCDL81J_doWOACeoe4fXUKWn04QlaRQF_-mP5OgiJC6hFnV8yQ/s4032/IMG_8149.JPG" style="clear: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitUYcGJ0M3RezVWaFRhhK25PgnIsUZ65es44DHmYRuCcj5IMB_PbyOVU5rjKLadFg3u-k7CRQVWammrEsiPE_R51Y1P1yCodcBh8U4rzCKS8c0-6lUeb09teT76fzMdiVO1Fk5GZQBvCDL81J_doWOACeoe4fXUKWn04QlaRQF_-mP5OgiJC6hFnV8yQ/w150-h200/IMG_8149.JPG" width="150" /></a><p>Posem aigua fins a cobrir-ho tot i ho posem al foc que cogui. Comencem a foc mitjà fins que bulli i un cop bulli ho deixarem coure a foc lent. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic1YvXU_t8MafgS4aat4QHDyeaupsC6GTcVdstgbfyaNxT-U126mDdQOWcflh3vH5UkgoIaKY2E8Z6QkS1kcg8KOWlNytQaeeFAz22enkJdOsgao9_ylvn2NjU3FXUW_Bxjwuq7mxh5Oo6No8YeixLMaiwP82rfPUWETJQjaCPmKlaigMeafaPg94nXg/s4032/IMG_8152.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic1YvXU_t8MafgS4aat4QHDyeaupsC6GTcVdstgbfyaNxT-U126mDdQOWcflh3vH5UkgoIaKY2E8Z6QkS1kcg8KOWlNytQaeeFAz22enkJdOsgao9_ylvn2NjU3FXUW_Bxjwuq7mxh5Oo6No8YeixLMaiwP82rfPUWETJQjaCPmKlaigMeafaPg94nXg/w150-h200/IMG_8152.JPG" width="150" /></a></div><p>Tapem la cassola amb la tapa i coem a foc baix durant aproximadament 1 hora. Passada aquesta hora, enretirem la salsa que s'hagi format i la passem per la batedora. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA57GNpadFt_pfhZ6OhPw43rAriKPRgc6Gv7CxNF211c7DanAQGBHiHr-GPeaTh28SnXhLto5WJ3_Y9-Mn2qrwpMpP2wALPHGtU0Z9yfwCKj2-V3p4nH4t7eL6G40ftc6f1l8YG2M3FxMlHtXq8ypNjU8K3L9iZfexNuSFL5B2kx2f6QoMnUGwJnhWwQ/s4032/IMG_8155.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA57GNpadFt_pfhZ6OhPw43rAriKPRgc6Gv7CxNF211c7DanAQGBHiHr-GPeaTh28SnXhLto5WJ3_Y9-Mn2qrwpMpP2wALPHGtU0Z9yfwCKj2-V3p4nH4t7eL6G40ftc6f1l8YG2M3FxMlHtXq8ypNjU8K3L9iZfexNuSFL5B2kx2f6QoMnUGwJnhWwQ/w150-h200/IMG_8155.JPG" width="150" /></a></div><p>Tornem a incorporar la salsa a la cassola, juntament amb la carn i ho acabem de coure tot junt durant una mitja hora més. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixFPDRddkRtasWn2lMm8gkpypGGjnPP3Dxwlj_0BPYLV2QXIV8Xggj3Q-8jDW3OoELRIAt1km7IDiJcw3bdNwzpH4_aK5dKc7NrkFXJ5QfQhnlk3zMsygGPLu58OL4HuVUC9hNr2k7urwnWYLzSIEj2aDrfzxRuY9eYJlaAxJu4hOZreiKb4yRXZHfzA/s4032/IMG_8157.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixFPDRddkRtasWn2lMm8gkpypGGjnPP3Dxwlj_0BPYLV2QXIV8Xggj3Q-8jDW3OoELRIAt1km7IDiJcw3bdNwzpH4_aK5dKc7NrkFXJ5QfQhnlk3zMsygGPLu58OL4HuVUC9hNr2k7urwnWYLzSIEj2aDrfzxRuY9eYJlaAxJu4hOZreiKb4yRXZHfzA/w150-h200/IMG_8157.JPG" width="150" /></a></div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvsRZWNseXplTowZR6G4ZMmt7SG0j2ElS5Tq28AcoBrUw-Yay66x31QLeQz2qSX0XtskSXfrQkB9c__TnabUEsu73wm2dDlO2iO6q2dR5GfL6XzQqNqMSHSQPbMYnyy9SiNCkUeoj7SiNmYhmTGMSE770uTxMzfFfqIHNpuFCzqN3Rg0-kleKmvGQOLw/s4032/IMG_8159.JPG" style="clear: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvsRZWNseXplTowZR6G4ZMmt7SG0j2ElS5Tq28AcoBrUw-Yay66x31QLeQz2qSX0XtskSXfrQkB9c__TnabUEsu73wm2dDlO2iO6q2dR5GfL6XzQqNqMSHSQPbMYnyy9SiNCkUeoj7SiNmYhmTGMSE770uTxMzfFfqIHNpuFCzqN3Rg0-kleKmvGQOLw/w150-h200/IMG_8159.JPG" width="150" /></a><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p>Ho podeu servir acompanyat d'arròs, combina a la perfecció.</p><p><br /></p>Sussi Abelhttp://www.blogger.com/profile/13503902628218947539noreply@blogger.com0tag:blogger.com,1999:blog-3031544769730270505.post-56339612813704081472023-05-07T10:47:00.001+02:002023-05-07T10:47:38.302+02:00Pastissets de llimona<p>Realment una delícia de pastissets, tenen un toc àcid que combina perfectament amb la base de galeta. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDf8--X-zb4Qn57d9_3DekEsH_Xm4E-WIRCU1FKm0NCUclO8g8twL1N_e7EPtr4Kgq_ev2JNfia6BmW_urXWSlph364SC7KzIaIg3BuWK77-f5YY4Lg5g-9k-gWdBgvYO04ryHP68_ZNdlS0CbKe3F1JpnGncMUvVFwsRmcLAkG7j3DAspsTWvxmjNbA/s800/IMG_E8503.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDf8--X-zb4Qn57d9_3DekEsH_Xm4E-WIRCU1FKm0NCUclO8g8twL1N_e7EPtr4Kgq_ev2JNfia6BmW_urXWSlph364SC7KzIaIg3BuWK77-f5YY4Lg5g-9k-gWdBgvYO04ryHP68_ZNdlS0CbKe3F1JpnGncMUvVFwsRmcLAkG7j3DAspsTWvxmjNbA/w640-h480/IMG_E8503.JPG" title="Pastissets de llimona-aracuina" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><h3 style="text-align: left;"><span style="color: #ffd966;"> Ingredients:</span></h3><p><span style="color: #ffd966;">Per la base: </span></p><p>180 grams de farina </p><p>60 grams de sucre llustre</p><p>Mitja culleradeta de sal </p><p>120 g de mantega fosa </p><p><span style="color: #ffd966;">Pel farcit:</span></p><p>220 g de sucre blanc </p><p>30 grams de farina </p><p>Dos ous i tres rovells </p><p>120 ml de llimona </p><p>Ratlladura de mitja llimona</p><h3 style="text-align: left;"><span style="color: #ffd966;">Preparació:</span></h3><p style="text-align: justify;">Primer de tot agafem un motlle rectangular i el folrem amb paper de forn. Posem en un bol la farina i el sucre llustre tot tamisat, hi afegim la sal i la mantega fosa. Barregem bé la mescla fins que tot quedi amalgamat. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjU3Anubv-tmNso27ZXhITul3fMrHLnYMjKVl85XVBR3T_d0duvTm8ZFVWwqvbF8vURehw3edOeHaevL37zh7VAlFZKLMySkh7oDOeHpwOLc7iFh3AdvPZVeAFq2Qz6udNX3aDXaxmRZRoCk8482Adzb2K3WotFVwfBpwr0acCDREd01Dan7tZAFDD-cw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="251" data-original-width="349" height="230" src="https://blogger.googleusercontent.com/img/a/AVvXsEjU3Anubv-tmNso27ZXhITul3fMrHLnYMjKVl85XVBR3T_d0duvTm8ZFVWwqvbF8vURehw3edOeHaevL37zh7VAlFZKLMySkh7oDOeHpwOLc7iFh3AdvPZVeAFq2Qz6udNX3aDXaxmRZRoCk8482Adzb2K3WotFVwfBpwr0acCDREd01Dan7tZAFDD-cw" width="320" /></a></div><br />Estenem la massa sobre el fons del motlle que teníem preparat <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgCvP_-YPg-HnewF59VyAFGGJRKtoTpSDZ_vChE6TPCPwqOogEA5_kwlioH3kXClsPfTxJ3bi0PywYTRd6XVwAHvOMFg6kVRiM56eqsOhJkxUTq9IVEQnT-w2UMel6OlkKAi68HeeRd3h4DYxsB5Oc9FoWRWlyMr4VxxXxmbmju_HOEO_j4Gjzae_rw7g" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="281" data-original-width="353" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgCvP_-YPg-HnewF59VyAFGGJRKtoTpSDZ_vChE6TPCPwqOogEA5_kwlioH3kXClsPfTxJ3bi0PywYTRd6XVwAHvOMFg6kVRiM56eqsOhJkxUTq9IVEQnT-w2UMel6OlkKAi68HeeRd3h4DYxsB5Oc9FoWRWlyMr4VxxXxmbmju_HOEO_j4Gjzae_rw7g" width="301" /></a></div><br /><br /><p></p><p>ho allisem i ho posem al forn a 180º calor a dalt i a baix un uns 10 o 15 minuts fins que veieu que comença a daurar-se pels costats. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiT1gd3Ku7gLVK1mWtESkIMajUZDNQUCrEn1kNFuubrWd2a-QedP2lF_L1cj5ZFuYYaqbrkdL_K4hpfkomOnV8z4nkhmq7e-VpIbAjip_Qn1oHZvUvrJkpaGKVkcs2hteeNGnIJufH49opqhiGnHOWSorNiJaFW4UEKAKe-TVw9hU3pj6s9Y9f8lgb5Og" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="301" data-original-width="345" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiT1gd3Ku7gLVK1mWtESkIMajUZDNQUCrEn1kNFuubrWd2a-QedP2lF_L1cj5ZFuYYaqbrkdL_K4hpfkomOnV8z4nkhmq7e-VpIbAjip_Qn1oHZvUvrJkpaGKVkcs2hteeNGnIJufH49opqhiGnHOWSorNiJaFW4UEKAKe-TVw9hU3pj6s9Y9f8lgb5Og" width="275" /></a></div><br />Prepararem ara el farcit. Posem en un bol la farina tamisada i el sucre, ho barregem i hi afegim els ous i els rovells. Mesclem tot bé, i incorporem el suc de llimona i la ratlladura de mitja llimona. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiYwChYiuHZxsG0XzCiWZAEDGzAPIQALjiBFimZf44VYDcv-8yYhQJchtI4tffv6dOOrSd2sYtO5FXNEaY6Ryq8C4dYVi-RBiyXaf4jcIi7XsPEV-z8OVQs4ll4mho6adlJDmr1MHX8kqEtQFIx1BM8Qj8_02m4RR8bPL2qXIVkjXFGpSNc4t58xy36ug" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="304" data-original-width="352" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiYwChYiuHZxsG0XzCiWZAEDGzAPIQALjiBFimZf44VYDcv-8yYhQJchtI4tffv6dOOrSd2sYtO5FXNEaY6Ryq8C4dYVi-RBiyXaf4jcIi7XsPEV-z8OVQs4ll4mho6adlJDmr1MHX8kqEtQFIx1BM8Qj8_02m4RR8bPL2qXIVkjXFGpSNc4t58xy36ug" width="278" /></a></div><br />Ho barregem tot molt bé i ho afegim a la nostra galeta ja preparada. <p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjkFcvx9eGZPwvr76DMSemASxOvfZdNRytMcngAwCglGnR7vBY9Iw69jMlBs3xGeQuUFm0AeFEedKT7H1Ahr9bNK6vfmAlGcTlN9anr68gVJQjPi5R8WbW7y4dGZKyEXjvOkZm8L0JIXm5U2SqAmbk-DwVltqP9M9Ve9B8MaU5Kqanj6EpR0VsxcaX2pQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="299" data-original-width="357" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjkFcvx9eGZPwvr76DMSemASxOvfZdNRytMcngAwCglGnR7vBY9Iw69jMlBs3xGeQuUFm0AeFEedKT7H1Ahr9bNK6vfmAlGcTlN9anr68gVJQjPi5R8WbW7y4dGZKyEXjvOkZm8L0JIXm5U2SqAmbk-DwVltqP9M9Ve9B8MaU5Kqanj6EpR0VsxcaX2pQ" width="287" /></a></div><br /><div style="text-align: justify;">Introduïm la massa dins el forn, preescalfat a 180º, fins que estigui cuit, trigarà uns 20-25 minuts. Quan estigui cuit l'enretirem del forn i ho deixem refredar, no el creieu del motlle fins que no estigui fred, ja que se us pot trencar la galeta. Podeu decorar amb una mica de sucre llustre i talleu les porcions a la mida que més us agradi. </div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit4QHLdghJdXQluaZrev4rEkG1si73nGhG4-T0Xzo7Ge1bGgNTiwguiJzEy3TJprJ3ZItwL8EkTPnstReQ52woNI6XANaIZvIvfhwDRgCOxwHH8DY6Id3_53U-dq56ejtYyCSaFBBHZ5gMUPi7f79kiFcAgQJn2gw-eOWXIEqtB42rpJp1nDvm6LbAwA/s800/IMG_8507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit4QHLdghJdXQluaZrev4rEkG1si73nGhG4-T0Xzo7Ge1bGgNTiwguiJzEy3TJprJ3ZItwL8EkTPnstReQ52woNI6XANaIZvIvfhwDRgCOxwHH8DY6Id3_53U-dq56ejtYyCSaFBBHZ5gMUPi7f79kiFcAgQJn2gw-eOWXIEqtB42rpJp1nDvm6LbAwA/w640-h480/IMG_8507.JPG" title="Pastissets de llimona2-aracuina" width="640" /></a></div><br /><div style="text-align: justify;"><br /></div><p></p>Sussi Abelhttp://www.blogger.com/profile/13503902628218947539noreply@blogger.com0tag:blogger.com,1999:blog-3031544769730270505.post-68852105994673634342023-03-05T10:05:00.002+01:002023-03-05T10:05:58.317+01:00Arròs de pop<p style="text-align: justify;"> A casa tenim passió pel pop. Hem aprofitat el caldo de coure un pop per fer un deliciós arròs de pop. En aquesta ocasió l'he fet tipus caldós, és a dir, he anat afegint el caldo a mesura que ho necessitava l'arròs (com un risotto) i he fet servir també un arròs de risotto, un arboreo. Ha quedat boníssim, al final l'he acompanyat d'una mica d'allioli, que evidentment és opcional. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieXIdPlIKAwUVgfQ0oykx3-5ti6Bu-0fZGDJ4UDTF9mu1v2saI5nOePmBmnHqsnnw86oBJZMXPLR3HpCuwPdkOjVu4AswLu0sODS_8yXO_uNrKtrZjFvjDZsg5K3oD6B1q5s2iJHDJjhvcIUb9yE5jS7QHoAhLuNo1QKjOLUi4bCvkCBXJ-xdsCKkCVg/s800/IMG_8362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieXIdPlIKAwUVgfQ0oykx3-5ti6Bu-0fZGDJ4UDTF9mu1v2saI5nOePmBmnHqsnnw86oBJZMXPLR3HpCuwPdkOjVu4AswLu0sODS_8yXO_uNrKtrZjFvjDZsg5K3oD6B1q5s2iJHDJjhvcIUb9yE5jS7QHoAhLuNo1QKjOLUi4bCvkCBXJ-xdsCKkCVg/w640-h426/IMG_8362.JPG" title="Arròs de pop- aracuina" width="640" /></a></div><h3 style="text-align: left;"><span style="color: #ffd966;">Ingredients (4 persones):</span></h3><p>320-400 g d'arròs</p><p>2 potes de pop</p><p>1,2 l del caldo de coure l'arròs o un fumet de peix</p><p>2 cebes grosses</p><p>1 tomata madura</p><p>1/2 got de vi blanc</p><p>Oli d'oliva, sal</p><p>Alliolo (opcional)</p><h3 style="text-align: left;"><span style="color: #ffd966;">Preparació:</span></h3><p>Comencem preparant el sofregit. Posem una cassola al foc amb oli d'oliva. Quan estigui calent, hi afegim la ceba que prèviament haurem pelat i tallat en brunoise (tallets petits). Coem la ceba a foc baix fins que estigui transparent. Arribat a aquest punt, hi afegim la tomata ratllada. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh30JyMyh86eLMcy2sGlV9qOjFGYdqsTAxKXjxei_M_E-wJlyDgdGXWwQ1ei4lrRcpoqDjgx5qsPmhFVnLfO2FvhNTU0w4EOxmS-INZtDy5ORp6_HwtfF2GvjFkuB99EumVD0zW4UMJ6B31Ar92n04GPh3pGA8XIMHTDKBhPDa00lfRR8fqWXljxMEXrg/s800/IMG_8341.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh30JyMyh86eLMcy2sGlV9qOjFGYdqsTAxKXjxei_M_E-wJlyDgdGXWwQ1ei4lrRcpoqDjgx5qsPmhFVnLfO2FvhNTU0w4EOxmS-INZtDy5ORp6_HwtfF2GvjFkuB99EumVD0zW4UMJ6B31Ar92n04GPh3pGA8XIMHTDKBhPDa00lfRR8fqWXljxMEXrg/s320/IMG_8341.JPG" width="320" /></a></div><br /><p>Coem el sofregit a foc baix fins que estigui cuit i tingui la consistència d'una melmelada. Incorporem el pop tallat a dauets (podeu guardar els trossos més grossos per afegir al final de decoració) i l'arròs. Donem un parell de voltes per tal que s'impregni bé del sofregit. Afegim ara el vi blanc i deixem que s'evapori l'alcohol. </p><div class="separator" style="clear: both; text-align: right;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9UOxHufDbF4-F01XqP09m5xEZpOxRsEOBbsQnmJ17tp_B64LJPKYj0O7QLQtCqYURaJ7z4-pMI-11XlQjbwbh_eNxcBX8_2GeOdsdQoshGFT2JweY5gYLjFDuUQUbO73zXaYDZi_T0y9wgjAmc1yh3yzCiHQHcIO3NIDMJ3_HK8WyLV2N9n0Hu7IQQQ/s800/IMG_8348.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9UOxHufDbF4-F01XqP09m5xEZpOxRsEOBbsQnmJ17tp_B64LJPKYj0O7QLQtCqYURaJ7z4-pMI-11XlQjbwbh_eNxcBX8_2GeOdsdQoshGFT2JweY5gYLjFDuUQUbO73zXaYDZi_T0y9wgjAmc1yh3yzCiHQHcIO3NIDMJ3_HK8WyLV2N9n0Hu7IQQQ/s320/IMG_8348.JPG" width="240" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixvFy03GLO36_FvvhuyyKZYUxhMEc8PVKeEVFiBxQ1VRsQ-Atn3VdIJxMoWnGK-r7rSal6pnY-geUgacpzk7Ai3TRWiGUKkIOxe19Wd6XSD53BiWAeiMsKC-cJFDdS8bZBuTK_taOk-m6d9PDy5-i3Xz4EoQ_izWgQai0DN8d6_4tijRsfnKL3dxR8gg/s800/IMG_8351.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixvFy03GLO36_FvvhuyyKZYUxhMEc8PVKeEVFiBxQ1VRsQ-Atn3VdIJxMoWnGK-r7rSal6pnY-geUgacpzk7Ai3TRWiGUKkIOxe19Wd6XSD53BiWAeiMsKC-cJFDdS8bZBuTK_taOk-m6d9PDy5-i3Xz4EoQ_izWgQai0DN8d6_4tijRsfnKL3dxR8gg/s320/IMG_8351.JPG" width="240" /></a></div><br />Mentrestant, escalfem el caldo de pop. <div><div><div>Anem incorporant el caldo a cullerots, sempre que ho necessiti, així fins que estigui cuit l'arròs. </div><div><div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9bkgvYQgk4SY0bG99j20QfqFG5xlyFwa3Og7xwCbHnQ-ps0hSR0BYkrwV_2bG5FGVXVxO_T8DebyA20fg_FuuxVceAqivLCPwxZAhn5J7esfSBCJyRzWgFdrGNBDbhoNv8TeXqo_uiFmj7o8horbLzz9ROmFmGMY2n_hRj6dK6j5RNjxGKg8yl51xbw/s800/IMG_8342.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9bkgvYQgk4SY0bG99j20QfqFG5xlyFwa3Og7xwCbHnQ-ps0hSR0BYkrwV_2bG5FGVXVxO_T8DebyA20fg_FuuxVceAqivLCPwxZAhn5J7esfSBCJyRzWgFdrGNBDbhoNv8TeXqo_uiFmj7o8horbLzz9ROmFmGMY2n_hRj6dK6j5RNjxGKg8yl51xbw/s320/IMG_8342.JPG" width="240" /></a></div><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9PYBdMW8Bh8Ck0FpNFFOYOhri_eGxOJnaLpka2PdnYrmhFeyVUODmNLzxs2nSmG553ON0jb-fSae8ArLv9Rcww81w5TvAXLb8Sm5dKjSHwiwgdw2no6HXt-4B6aOgSo0WOpegnrDkJI9zYDjsB4ppqhTmrpgIUx5U8fssnp_HoApyuoKyuQk8U3RrpQ/s800/IMG_8358.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="800" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9PYBdMW8Bh8Ck0FpNFFOYOhri_eGxOJnaLpka2PdnYrmhFeyVUODmNLzxs2nSmG553ON0jb-fSae8ArLv9Rcww81w5TvAXLb8Sm5dKjSHwiwgdw2no6HXt-4B6aOgSo0WOpegnrDkJI9zYDjsB4ppqhTmrpgIUx5U8fssnp_HoApyuoKyuQk8U3RrpQ/s320/IMG_8358.JPG" width="240" /></a></p><p></p><div class="separator" style="clear: both; text-align: center;"><div style="text-align: justify;">Un cop cuit, tastem i afegim sal si cal. Deixem reposar un minut i servim, l'acompanyem de les rodanxes de pop que havíem reservat i d'una culleradeta d'allioli. </div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><p></p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-zuuuN19rGn7_0Mvml-w3EQ-JCmmH6KZEz8j8TgywOV4OFhL-A-JaENX1rUULypJvPocQY7O2Aku5q-UidW2B733E1UpuRMTB4yzQPWR0jgG7BRYMeZYLHUbwF2lDLABpWF4L2yDIBPlYAW7VTDwm_ghJYbOyvwimnajUJXw6JrxvIHmdbDdkjl4YJg/s800/IMG_8364.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="800" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-zuuuN19rGn7_0Mvml-w3EQ-JCmmH6KZEz8j8TgywOV4OFhL-A-JaENX1rUULypJvPocQY7O2Aku5q-UidW2B733E1UpuRMTB4yzQPWR0jgG7BRYMeZYLHUbwF2lDLABpWF4L2yDIBPlYAW7VTDwm_ghJYbOyvwimnajUJXw6JrxvIHmdbDdkjl4YJg/w640-h427/IMG_8364.JPG" title="Arròs de pop 2- aracuina" width="640" /></a></div><br /></div><br /></div></div></div>Sussi Abelhttp://www.blogger.com/profile/13503902628218947539noreply@blogger.com0tag:blogger.com,1999:blog-3031544769730270505.post-23710017488590014592023-02-11T23:22:00.000+01:002023-02-11T23:22:23.029+01:00Coca de llardons amb matafaluga<p style="text-align: justify;"> S'acosta dijous gras i per celebrar l'entrada al CARNAVAL, ens cruspirem aquesta coca de llardons. La recepta és de la Gessamí Caramés del programa Cuines. Ahir la vaig veure i va faltar temps a anar a buscar els ingredients per fer-la. No es tracta d'un farcit tradicional, però és molt saborós i crec que ha vingut a casa per quedar-s'hi. Us animo a fer-la. Bon Carnaval!!!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4mOUBTP9biFjKtbx8AEchKeuxtGnHJe80Mm7F4fvQVm6k6BB9-lwFJ44BfZBd_pZWQ677CdmiKWAetiVLpqxcPBes3qi2MCX8AKZhh7gd9B6lXuivtcC_WiATsYg3g6dBONZqJy8WgFwkNe6LZIR85evItNCU7uvU47Wekmj-amGtWRoNntvEf4ROg/s800/IMG_8083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4mOUBTP9biFjKtbx8AEchKeuxtGnHJe80Mm7F4fvQVm6k6BB9-lwFJ44BfZBd_pZWQ677CdmiKWAetiVLpqxcPBes3qi2MCX8AKZhh7gd9B6lXuivtcC_WiATsYg3g6dBONZqJy8WgFwkNe6LZIR85evItNCU7uvU47Wekmj-amGtWRoNntvEf4ROg/s16000/IMG_8083.JPG" title="coca de llardons- aracuina" /></a></div><br /><p><span style="color: #ffd966;">Ingredients (8-10 persones):</span></p><p>2 làmines de pasta de full</p><p>100 g de llardons picats petits</p><p>80 g de farina d'arròs</p><p>50 g de sucre</p><p>40 g de mantega</p><p>40 g de llar</p><p>2 rovells d'ou</p><p>Ratlladura d'1 llimona</p><p>2 cullerades de matafaluga</p><h3 style="text-align: left;"><span style="color: #ffd966;">Preparació:</span></h3><p style="text-align: justify;">Comencem preparant el farcit. Posem en una batedora amb barnilles el sucre, el llar i la mantega, ho batem tot fins que es vegi una mescla homogènia. Afegim els 2 rovells d'ou. Tornem a batre fins que el sucre s'hagi desfet i integrat dins la mescla (faran falta uns minuts). Afegim la farina d'arròs i ho integrem. Finalment, incorporem la ratlladura de llimona, els llardons i la matafaluga. Farcim amb aquesta massa la pasta de full. Situem a sobre l'altra làmina de pasta de full, pintem amb ou batut i ho introduïm dins el forn. Ho deixem coure durant uns 25 minuts. </p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxcT8K_uGYE6PUxQelrxmbV2007KRusiqW3ozFYeFAoNUbgxNbWDWX0eXsfvU1WqrGgMujAPFnq53ArZtGrNg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWhqoV5TVEDweOL8RB3-mlWg-VWrVCf0F-ggkFDARayqWrmumprOdFpCVPDejwTsSe1T7_hS1UTnv5sWubW4WLJyd4wElAOSs56GeW2osiNiyWjIf5_dj0zV36NDm735C3h4yiHg1jHJ8SfpPQvhbGzNvBNMF0DE96uYuRMywOXPosATESLWwUxR248g/s4032/IMG_8093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWhqoV5TVEDweOL8RB3-mlWg-VWrVCf0F-ggkFDARayqWrmumprOdFpCVPDejwTsSe1T7_hS1UTnv5sWubW4WLJyd4wElAOSs56GeW2osiNiyWjIf5_dj0zV36NDm735C3h4yiHg1jHJ8SfpPQvhbGzNvBNMF0DE96uYuRMywOXPosATESLWwUxR248g/w480-h640/IMG_8093.JPG" title="Coca de llardons 2-aracuina" width="480" /></a></div><br /><p style="text-align: justify;"><br /></p><p><br /></p>Sussi Abelhttp://www.blogger.com/profile/13503902628218947539noreply@blogger.com0tag:blogger.com,1999:blog-3031544769730270505.post-8368186775185572122023-01-26T20:55:00.008+01:002023-06-03T19:03:38.264+02:00Pastís de formatge “Laviña”<p></p><div style="text-align: justify;"> De pastissos de formatge n'he fet uns quants, però definitivament aquest és el més fàcil de fer i el més bo. El resultat ja el podeu veure en les fotografies, queda espectacular, és sedós i molt gustós. A més he canviat la farina de blat per la de blat de moro, amb la qual cosa és perfecte per intolerants al gluten. </div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdoNawlnvael3XPY-7Y3aMz2qLvg8OOhmtCw3JzdOVmufwX7n_ezs8xYymEdf3fhGCNGU2luS20nw--FYArExbGI-rEeuDfNg0oHOUG2Ij4Wv3ZsmUj-yo7EvHE4NScx96zVeno39fs94sHG6uILxJYWwo4z2fQ6QKhEfBMK8RvrPETkL-wUfCSzdyDw/s4032/IMG_5828.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdoNawlnvael3XPY-7Y3aMz2qLvg8OOhmtCw3JzdOVmufwX7n_ezs8xYymEdf3fhGCNGU2luS20nw--FYArExbGI-rEeuDfNg0oHOUG2Ij4Wv3ZsmUj-yo7EvHE4NScx96zVeno39fs94sHG6uILxJYWwo4z2fQ6QKhEfBMK8RvrPETkL-wUfCSzdyDw/w480-h640/IMG_5828.JPG" title="Pastís de formatge" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><h3 style="text-align: left;"><span style="color: #ffd966;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">INGREDIENTS </span><span style="font-family: Arial; font-size: 11pt; white-space: pre-wrap;">(6-8 persones):</span></span></h3><p><span style="-webkit-text-size-adjust: auto; font-family: Arial; font-size: 11pt; text-size-adjust: auto; white-space: pre-wrap;">1/2 kg de crema de formatge </span></p><p><span style="-webkit-text-size-adjust: auto; font-family: Arial; font-size: 11pt; text-size-adjust: auto; white-space: pre-wrap;">200g de sucre</span></p><p><span style="-webkit-text-size-adjust: auto; font-family: Arial; font-size: 11pt; text-size-adjust: auto; white-space: pre-wrap;">4 ous</span></p><p><span style="-webkit-text-size-adjust: auto; font-family: Arial; font-size: 11pt; text-size-adjust: auto; white-space: pre-wrap;">250 ml de nata (35% matèria </span><span style="-webkit-text-size-adjust: auto; font-family: Arial; font-size: 11pt; text-size-adjust: auto; white-space: pre-wrap;">grassa) </span></p><p><span style="-webkit-text-size-adjust: auto; font-family: Arial; font-size: 11pt; text-size-adjust: auto; white-space: pre-wrap;">1 cullerada de farina de blat de moro</span></p><p><span style="-webkit-text-size-adjust: auto; font-family: Arial; font-size: 11pt; text-size-adjust: auto; white-space: pre-wrap;">Motlle o cèrcol de 20 cm</span></p><h3 style="text-align: left;"><span style="color: #ffd966;">Preparació:</span></h3><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-size-adjust: auto;"><span style="font-family: Arial; font-size: 11pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Comenceu preescalfant el forn a 210º.</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-size-adjust: auto;"><span style="font-family: Arial; font-size: 11pt; white-space: pre-wrap;">Folreu el motle o el cèrcol amb paper de forn. Agafeu un bol i poseu-hi tots els ingredients, la crema de formatge, el sucre, ols ous, la nata i la farina de blat de moro.</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-size-adjust: auto;"><span style="font-family: Arial; font-size: 11pt; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-size-adjust: auto;"></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBBMWJ2ZDfoXKhZPLuI5U5IdXFIhySZ9dz3gAqqDe9vad8pnU234g_GArnIz5KkerKFAL877weCQ0Mi4sCLt1gCHwIECMkTP2QC7q5DCoD4WylJa1MiCyNk_ZMtIxollrSc4puleuWSkH2UM9jeMwAnLveWsKFfZiQUCpqrhIxRgDBer8imhrMsf1kTw/s4032/IMG_5805.JPG" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBBMWJ2ZDfoXKhZPLuI5U5IdXFIhySZ9dz3gAqqDe9vad8pnU234g_GArnIz5KkerKFAL877weCQ0Mi4sCLt1gCHwIECMkTP2QC7q5DCoD4WylJa1MiCyNk_ZMtIxollrSc4puleuWSkH2UM9jeMwAnLveWsKFfZiQUCpqrhIxRgDBer8imhrMsf1kTw/s4032/IMG_5805.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBBMWJ2ZDfoXKhZPLuI5U5IdXFIhySZ9dz3gAqqDe9vad8pnU234g_GArnIz5KkerKFAL877weCQ0Mi4sCLt1gCHwIECMkTP2QC7q5DCoD4WylJa1MiCyNk_ZMtIxollrSc4puleuWSkH2UM9jeMwAnLveWsKFfZiQUCpqrhIxRgDBer8imhrMsf1kTw/w150-h200/IMG_5805.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKEdhPcCWyScsgMZGUK27KtZNHEVBkbr1s2jhew-PGCRKTlQXMDo57J6yzadCWYuR8WAM2zNxahSwCMDod2lrV-9Pu-VtrRDlpR5BsfyFiOZ8kcooo0Hi36G52lB6b8cB5oXgf9zTHtYknbcchwISIBW1-xYn_HAjy4KuyS9Ydsw2yoZ9liGts4GrxSQ/s4032/IMG_5804.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKEdhPcCWyScsgMZGUK27KtZNHEVBkbr1s2jhew-PGCRKTlQXMDo57J6yzadCWYuR8WAM2zNxahSwCMDod2lrV-9Pu-VtrRDlpR5BsfyFiOZ8kcooo0Hi36G52lB6b8cB5oXgf9zTHtYknbcchwISIBW1-xYn_HAjy4KuyS9Ydsw2yoZ9liGts4GrxSQ/w150-h200/IMG_5804.JPG" width="150" /></a></div><div style="margin-left: 1em; margin-right: 1em; text-align: right;"></div></div><br /><span style="font-family: Arial;"><span style="font-size: 11pt; white-space: pre-wrap;">Remeneu amb unes barnilles o amb una batedora fins que hagueu obtingut una mescla </span><span style="font-size: 14.6667px; white-space: pre-wrap;">homogènia. Introduïu</span><span style="font-size: 11pt; white-space: pre-wrap;"> la massa dins del motle</span></span><div><span style="font-family: Arial;"><span style="font-size: 14.6667px; white-space: pre-wrap;"><br /></span></span><div><span style="font-family: Arial;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWuOn2qiEgMcURV6ex62ptdU0XKkPs7QBVGiamUt_ueU95tthSaFZ36rYK6xA0sbXwGwnOgoriyHpxguiKkJmt6yrjTYFa_4HluGr5DKDAwou2SuE9JFpSfkIfXVA8D2UU3LxQum_nzXB8XhjjdDFyGyJE4k-lNsjmeNJmt_0-MWeP6xuSdOhAMC8ozg/s4032/IMG_5807.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWuOn2qiEgMcURV6ex62ptdU0XKkPs7QBVGiamUt_ueU95tthSaFZ36rYK6xA0sbXwGwnOgoriyHpxguiKkJmt6yrjTYFa_4HluGr5DKDAwou2SuE9JFpSfkIfXVA8D2UU3LxQum_nzXB8XhjjdDFyGyJE4k-lNsjmeNJmt_0-MWeP6xuSdOhAMC8ozg/s320/IMG_5807.JPG" width="240" /></a></div><span style="font-size: 11pt; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Arial;"><span style="font-size: 11pt; white-space: pre-wrap;"><br /></span></span></div><div><span style="font-family: Arial;"><span style="font-size: 11pt; white-space: pre-wrap;"> i quan el forn estigui calent poseu-lo en la posició 2, amb calor a dalt i a baix. </span></span><p></p><p><span style="-webkit-text-size-adjust: auto; font-family: Arial; font-size: 11pt; text-size-adjust: auto; white-space: pre-wrap;">Deixeu coure uns 30 minuts, enretireu-lo del forn quan comenci a estar la </span><span style="font-family: Arial;"><span style="font-size: 14.6667px; white-space: pre-wrap;">superfície</span></span><span style="-webkit-text-size-adjust: auto; font-family: Arial; font-size: 11pt; text-size-adjust: auto; white-space: pre-wrap;"> daurada i el centre encara tremoli una mica en moure el motle.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Vh-SBleAxjJ8ndbJ_8JXhpru4rKfHUeOhxw6Jbc4vrRRK0CznjV5Qq69_eeYhevNIOL5U_rWg9sJpGLlr53-XECYesiTZ2zExm17qsiXAnhEDe0PBkdMz1PrRfKWVQ5WcEGbaG1BsHIIwAKaYlIPx8j4fhzS48tlPO97PMmbXklshcZdaTOCgTuLdA/s4032/IMG_5813.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Vh-SBleAxjJ8ndbJ_8JXhpru4rKfHUeOhxw6Jbc4vrRRK0CznjV5Qq69_eeYhevNIOL5U_rWg9sJpGLlr53-XECYesiTZ2zExm17qsiXAnhEDe0PBkdMz1PrRfKWVQ5WcEGbaG1BsHIIwAKaYlIPx8j4fhzS48tlPO97PMmbXklshcZdaTOCgTuLdA/s320/IMG_5813.JPG" width="240" /></a></div><span style="-webkit-text-size-adjust: auto; text-size-adjust: auto;"><p><span style="-webkit-text-size-adjust: auto; text-size-adjust: auto;">Un cop s’hagi </span><span style="-webkit-text-size-adjust: auto; font-family: Arial; font-size: 11pt; text-size-adjust: auto; white-space: pre-wrap;">refredat, poseu-lo a la nevera unes hores abans de desemmotllar-lo. El poseu servir acompanyat d’una melmelada de fruits vermells o qualsevol altra que us agradi.</span></p></span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghs3gK6g1oOFT3T2ZxpnYITVVnptoQvo783v0JQ4w2Eno75ALbBW2GYqW_CF12d-LeEac-ApUf4rO9NKPpFbHQkdwLrYG4NQpbNqyvwzbrPw0aRBuhrR8ya1WI1tiADUXMTydzZRD9JUsbRoYji2Jz4koJcmcfUoURJv0Au__X-XgXt7RUd4Or06-TmQ/s4032/IMG_5847.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghs3gK6g1oOFT3T2ZxpnYITVVnptoQvo783v0JQ4w2Eno75ALbBW2GYqW_CF12d-LeEac-ApUf4rO9NKPpFbHQkdwLrYG4NQpbNqyvwzbrPw0aRBuhrR8ya1WI1tiADUXMTydzZRD9JUsbRoYji2Jz4koJcmcfUoURJv0Au__X-XgXt7RUd4Or06-TmQ/w300-h400/IMG_5847.JPG" width="300" /></a></div><br /><span style="-webkit-text-size-adjust: auto; font-family: Arial; font-size: 11pt; text-size-adjust: auto; white-space: pre-wrap;"><br /></span><p></p></div></div>Sussi Abelhttp://www.blogger.com/profile/13503902628218947539noreply@blogger.com0tag:blogger.com,1999:blog-3031544769730270505.post-62001971415472336342023-01-02T13:26:00.000+01:002023-01-02T13:26:11.235+01:00Llagostins amb pasta kataifi<p style="text-align: justify;">Afegim una proposta de festa per aquests dies. Es tracta d'uns llagostins, arrebossats amb aquesta deliciosa i cruixent pasta kataifi. La pasta kataifi és una pasta semblant a la filo però tallada en fins fils, el seu origen és grec i s'empra habitualment en postres. Els llagostins els he acompanyat d'una salsa de maionesa amb salsa Sriracha (m'he enamorat d'aquesta salsa picant del sudest asiàtic). Podeu servir-los en format individual o bé en una plata per compartir. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxqGQ2rgGyRURlzPSvFdKRROgZVYNjgBCT913_GZkMXpEWeBwPc-HrbvsdSnVQKXPj3hSm_4bTHsBN03edyf_xePcrIrDbFCVjP35-1_Q50v7WcsVIvGH0RrSFtEObaCNQ2_j0CxTBoCRpXe5ibVULrI5tiDk0HTHEzyfsdzQSMy4LtZZ_gvtLfxC52Q/s4032/Llagostins%20amb%20pasta%20kataifi%201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxqGQ2rgGyRURlzPSvFdKRROgZVYNjgBCT913_GZkMXpEWeBwPc-HrbvsdSnVQKXPj3hSm_4bTHsBN03edyf_xePcrIrDbFCVjP35-1_Q50v7WcsVIvGH0RrSFtEObaCNQ2_j0CxTBoCRpXe5ibVULrI5tiDk0HTHEzyfsdzQSMy4LtZZ_gvtLfxC52Q/w480-h640/Llagostins%20amb%20pasta%20kataifi%201.JPG" title="Llagostins amb pasta kataifi- ara cuina" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><h3 style="clear: both; text-align: justify;"><span style="color: #ffd966;">Ingredients:</span></h3><div class="separator" style="clear: both; text-align: justify;">250 g de pasta kataifi</div><div class="separator" style="clear: both; text-align: justify;">400 g de llagostins</div><div class="separator" style="clear: both; text-align: justify;">Sal i pebre</div><div class="separator" style="clear: both; text-align: justify;">Maionesa</div><div class="separator" style="clear: both; text-align: justify;">Salsa Sriracha</div><h3 style="clear: both; text-align: justify;"><span style="color: #ffd966;">Preparació:</span></h3><div class="separator" style="clear: both; text-align: justify;">Traieu la pela als llagostins i deixeu la cua. Salpebreu els llagostins i punxeu-los en uns pals de broquetes. Poseu oli en un cassó petit, hi ha d'haver suficient oli per cobrir els llagostins. Traieu una grapadet de fils de pasta kataifi i embolcalleu els llagostins. Quan l'oli estigui calent, introduïu les broquetes dins l'oli i si us sembla que es desfan els fils, doneu voltes a la broqueta de manera que es vagin enroscant. Deixeu-los coure fins que estiguin daurats. Un cop cuits, poseu-los sobre un plat amb paper de cuina. Prepareu la salsa,</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2mK54Waolp7FrDjZXdoZK_dspUv4fxaMAykq9ONf6RApIFhxbx6qrXmNoNvyTKra1ns2RmkcmBbWFstwvUwWf0kLB-ItiCXAvS3tjvo9Xd-r5D6J8S7GPhuX7NBgFwZ17TUNFx90rwQ0Tr2SrTNibfihf-JoU5bBtRORd9qVVcfyczV8qQOBExX0fpA/s4032/Llagostins%20amb%20pasta%20kataifi%203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2mK54Waolp7FrDjZXdoZK_dspUv4fxaMAykq9ONf6RApIFhxbx6qrXmNoNvyTKra1ns2RmkcmBbWFstwvUwWf0kLB-ItiCXAvS3tjvo9Xd-r5D6J8S7GPhuX7NBgFwZ17TUNFx90rwQ0Tr2SrTNibfihf-JoU5bBtRORd9qVVcfyczV8qQOBExX0fpA/w150-h200/Llagostins%20amb%20pasta%20kataifi%203.JPG" width="150" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">poseu en un bol unes cullerades de maionesa i afegiu una mica de salsa sriracha (al vostre gust, depenent si us agrada més o menys el picant). </div><div class="separator" style="clear: both; text-align: justify;">Remeneu la salsa i poseu-ne una mica a cada vaset. Al moment de servir, introduïu dins els vasets els llagostins cuits. Serviu-ho calent i acabat de coure, d'aquesta manera estaran ben cruixents. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxUCk1x3lCUkaxjjwrdcd0cgrhXFBz_mnHS6W-sKn62IY6pp3m5BSYtSQlsAUqLzl613fd-Uvh84AypMtKjJg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: justify;"><br /></div><br /><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivvpR83HThhn16BLrnPsB6IUPSEU8FsPIiH2NP1UJjqfW0hmP8dLMaBo2MRv_d8lnVzFHi1dnJmlyArSbe0T8aP4uGuQ6HOl4um49uDiZrfH7rpGWDW1YrTHA371GqTM8doTDn651MgTeWmOJqwUSejATiHAhTBdq459y6dvNUZpDMxBGVbJIKlgRg4g/s4032/Llagostins%20amb%20pasta%20kataifi%202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivvpR83HThhn16BLrnPsB6IUPSEU8FsPIiH2NP1UJjqfW0hmP8dLMaBo2MRv_d8lnVzFHi1dnJmlyArSbe0T8aP4uGuQ6HOl4um49uDiZrfH7rpGWDW1YrTHA371GqTM8doTDn651MgTeWmOJqwUSejATiHAhTBdq459y6dvNUZpDMxBGVbJIKlgRg4g/s320/Llagostins%20amb%20pasta%20kataifi%202.JPG" width="240" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga2SeMNMxT-2FBHMiHmZZ9CrDv4Vs6geSfF0-Havd8fw40zktND8lIKmWDDqgmBz5-kSclBSsyaD64I-kxiWmQDSjTu8d7k9l1yvop5-pmiq7NPYSrBkMQAs5RtsxypJY02qlf1_AwE8NyOaP3-H0HjxyGn5bfNPqVhxa3-ykJTi_XuEwWb7zupLMVVA/s4032/Llagostins%20amb%20pasta%20kataifi.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga2SeMNMxT-2FBHMiHmZZ9CrDv4Vs6geSfF0-Havd8fw40zktND8lIKmWDDqgmBz5-kSclBSsyaD64I-kxiWmQDSjTu8d7k9l1yvop5-pmiq7NPYSrBkMQAs5RtsxypJY02qlf1_AwE8NyOaP3-H0HjxyGn5bfNPqVhxa3-ykJTi_XuEwWb7zupLMVVA/w240-h320/Llagostins%20amb%20pasta%20kataifi.JPG" title="Llagostins amb pasta kataifi" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p style="text-align: justify;"><br /></p>Sussi Abelhttp://www.blogger.com/profile/13503902628218947539noreply@blogger.com0tag:blogger.com,1999:blog-3031544769730270505.post-78677745148357792642023-01-02T11:36:00.000+01:002023-01-02T11:36:02.778+01:00Arbre de Nadal de formatges<p>Aquests dies de festes de Nadal, a taula llueix tot més si fem una presentació una mica ambientada amb les festes. Aquest és el cas, el formatge, presentat en forma d'arbre de Nadal, es tracta d'una barreja de formatge d'untar i un formatge de cabra, acompanyat d'unes nous, però com sempre ho pots adaptar als teus gustos, pots variar els formatges i també els fruits secs. La decoració està feta amb cibulet, però l'anet també hi quedaria molt bé. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo6i7HZEYIzconUINArpInqR5T37JejOgkpuKVSgzLWcW3V_a69ykL8_sHc7b6JDypdWrF71YArmXyF1XyGuSECXEZhoyM2lfqKrmG6KkAptwnqrtTbm2ZwDS_sKQXrM1YUIW6egO-eof4sDez95opY09WevbKJPfe2XUFOZShCFtCV2XqxQtz7M1yjQ/s4032/IMG_7737.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo6i7HZEYIzconUINArpInqR5T37JejOgkpuKVSgzLWcW3V_a69ykL8_sHc7b6JDypdWrF71YArmXyF1XyGuSECXEZhoyM2lfqKrmG6KkAptwnqrtTbm2ZwDS_sKQXrM1YUIW6egO-eof4sDez95opY09WevbKJPfe2XUFOZShCFtCV2XqxQtz7M1yjQ/w480-h640/IMG_7737.JPG" title="Arbre de nadal de formatges- aracuina" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><h3 style="text-align: left;"><span style="color: #ffd966;">Ingredients:</span></h3><div>100 g de crema de formatge</div><div>100 g de formatge de cabra</div><div>50 g de nous</div><div>Cibulet</div><div>Groselles per decorar</div><div>Làmines d'ametlla per decorar</div><div><br /></div><h3 style="text-align: left;"><span style="color: #ffd966;">Preparació:</span></h3><div style="text-align: justify;">En un bol, barregeu els dos formatges. Talleu a trossos les nous. Afegiu les nous a la barreja de formatges. Agafeu un tros de paper film i poseu la crema a dins. Embolcalleu la crema de formatges amb el film i amb les mans, doneu forma d'arbre a la crema de formatges. Deixeu-ho refredar a la nevera. Mentrestant talleu el cibulet o l'anet i poseu-lo en un plat. Quan estigui fred el formatge, arrebosseu-lo amb el cibulet i decoreu amb les boletes de grosella i amb les làmines d'ametlla. Serviu amb torradetes. </div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dz1uds8LbsJMkPxavJg2rc5_GmcBAMMi67NLxCkX3DjK5JjhGlv3TjMktyQqTIrKMhP-I8NqvrzZgswe--KXA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFqdDNAfSzKDdA7-QmbZTEcgv1TkIVIAu15tOvTBgQ5hYcMTolDsjHvT4pJh8L8_n4Qoa-1VwjSqFvIMbYOdfAeRYO5Vibt9XClUvo78Zd61pHYkTWYK1FIClPmhYvkN70ycLhCxO0hw5PIohcXpEREWDNekUJDJtEs7af7ujYyTg35RzaSTGroritDQ/s4032/IMG_7748.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFqdDNAfSzKDdA7-QmbZTEcgv1TkIVIAu15tOvTBgQ5hYcMTolDsjHvT4pJh8L8_n4Qoa-1VwjSqFvIMbYOdfAeRYO5Vibt9XClUvo78Zd61pHYkTWYK1FIClPmhYvkN70ycLhCxO0hw5PIohcXpEREWDNekUJDJtEs7af7ujYyTg35RzaSTGroritDQ/w300-h400/IMG_7748.JPG" width="300" /></a></div><br /><p><br /></p></div>Sussi Abelhttp://www.blogger.com/profile/13503902628218947539noreply@blogger.com0tag:blogger.com,1999:blog-3031544769730270505.post-72974520287253430222022-12-29T21:59:00.003+01:002022-12-29T21:59:48.032+01:00Babka de xocolata <p style="text-align: justify;">El babka és un pa dolç típic de la cultura jueva. Aquesta recepta és una massa de pa, no massa dolç i farcit d'una barreja de xocolata i canyella. El llevat en dues vegades, fa que la massa sigui molt esponjosa i duri molts dies tou. Visualment és espectacular, animeu-vos a fer-lo.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq_tThyXZjMgbK4IftHU_Zhel4hsI1Y6HBUw_BLqCBSn5Hv0LUDtoRY_4Zb6XbP5N6hmF24PVAa-VLpHf67IDnCWnzBmwNvgQ5uFUw9BJS0gkaXPkGrxWlsrBYWdPDuzy-RGkUdw1777_zA0dDR3R68MjsB3U6IUgYh-WYpvbtWlJZD-Vhq_sIWxiizA/s4032/IMG_7346.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq_tThyXZjMgbK4IftHU_Zhel4hsI1Y6HBUw_BLqCBSn5Hv0LUDtoRY_4Zb6XbP5N6hmF24PVAa-VLpHf67IDnCWnzBmwNvgQ5uFUw9BJS0gkaXPkGrxWlsrBYWdPDuzy-RGkUdw1777_zA0dDR3R68MjsB3U6IUgYh-WYpvbtWlJZD-Vhq_sIWxiizA/w480-h640/IMG_7346.JPG" title="Babka de xocolata- Aracuina" width="480" /></a></div><h3 style="text-align: left;"><span style="color: #ffd966;"><b>Ingredients:</b></span></h3><p>350 g de farina de força</p><p>12 g de llevat fresc</p><p>125 ml de llet</p><p>35 g de mantega </p><p>30 g de sucre</p><p>2 ous</p><p>1/2 cullerada de sal</p><h4 style="text-align: left;"><span style="color: #ffd966;">Pel farcit:</span></h4><p>80g de mantega</p><p>50g de sucre</p><p>20 g de cacau pur</p><p>80 g de xocolata desfeta</p><h4 style="text-align: left;"><span style="color: #ffd966;">Per l’almívar:</span></h4><p>80 g d’aigua </p><p>80 g de sucre</p><h3 style="text-align: left;"><span style="color: #ffd966;">Preparació:</span></h3><p style="text-align: justify;">Comencem preparant la líquids. Posem un cassó al foc amb la llet i la mantega i ho escalfem fins que es fongui la mantega. Deixem que es refredi. Posem dins el bol de la pastadora la farina, la sal, el llevat i el sucre. Afegim la mescla de llet i els ous. Ara pastem amb el ganxo fins que quedi una massa flexible, uns 4-5 min. Deixem la massa dins el bol, tapem amb un drap i deixem reposar d’ una hora i mitja a dues hores, ha de doblar el volum. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRt0be41iVotquSFFKvW6pEyWqyum7kHBAQALd78ftYqvio4dspSLp77I2nH8lPoPum20iSXeQh6QgUfiXq4KGNtNAPwMbBn8M-sgbKQAk3KXgq8hIwmhKubykyE1pKXhJ5hYQeq6b86ySaRLLfQM0AUibwwocuxDROont8oDrD10jXiJU3e1_6f6USw/s4032/IMG_7324.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRt0be41iVotquSFFKvW6pEyWqyum7kHBAQALd78ftYqvio4dspSLp77I2nH8lPoPum20iSXeQh6QgUfiXq4KGNtNAPwMbBn8M-sgbKQAk3KXgq8hIwmhKubykyE1pKXhJ5hYQeq6b86ySaRLLfQM0AUibwwocuxDROont8oDrD10jXiJU3e1_6f6USw/w150-h200/IMG_7324.JPG" width="150" /></a></div><p style="text-align: justify;"></p><p style="text-align: justify;">Preparem mentrestant el farcit i l'almívar. Pel farcit, barregem la mantega amb la xocolata desfeta, el cacau en pols i la canyella. Per fer l'almívar posem el sucre i l'aigua en un cassó i l'acostem al foc fins que bulli. Reservem.</p><p style="text-align: justify;">Quan la massa hagi doblat el seu volum, l'estirem formant un rectangle. Escampem per sobre el farcit i l'enrotllem. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkNHs54PWQ_lyNa2Nk4DDhEXU8TzBdVzXD12cBLid8669VnkwZzq5rqyBwKfQo51sBE7Iq57ivE0UUSWUvbyy9Ipwt_LU6qrlUYiQD06WEb9BBuwDPNoDIQbq9b6Da2mzXQ8TIBiTHjHAbAXzSBFKoYIz90DMwumAN9817-lRNdpgYGijQuQ0WYcIs3g/s4032/IMG_7326.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkNHs54PWQ_lyNa2Nk4DDhEXU8TzBdVzXD12cBLid8669VnkwZzq5rqyBwKfQo51sBE7Iq57ivE0UUSWUvbyy9Ipwt_LU6qrlUYiQD06WEb9BBuwDPNoDIQbq9b6Da2mzXQ8TIBiTHjHAbAXzSBFKoYIz90DMwumAN9817-lRNdpgYGijQuQ0WYcIs3g/w150-h200/IMG_7326.JPG" width="150" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><span style="text-align: justify;">Tallem el cilindre resultant per la meitat, longitudinalment. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6JxMMfMbfZpbCuany490ClTyeq4KLyb1rjnrKYzrwmllmCXM_VOt5Ra9FzpUaxq5_nfT2TBqOhq33hR5_BJKIhtXJyNSgMs9JsA0KTpU9woKeJalXik3ZJ9KQ9Sk57UWu6AIWZRZfrM-OsG10jZdlVWlLRaS-HHuwESNVat7JeQmw0a54_HYwGyQowQ/s4032/IMG_7330.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6JxMMfMbfZpbCuany490ClTyeq4KLyb1rjnrKYzrwmllmCXM_VOt5Ra9FzpUaxq5_nfT2TBqOhq33hR5_BJKIhtXJyNSgMs9JsA0KTpU9woKeJalXik3ZJ9KQ9Sk57UWu6AIWZRZfrM-OsG10jZdlVWlLRaS-HHuwESNVat7JeQmw0a54_HYwGyQowQ/w150-h200/IMG_7330.JPG" width="150" /></a></div><p style="text-align: justify;"></p><p style="text-align: justify;">Amb les dues parts resultants, formem una trena. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUKdIiOsgROmUNFp1_P9okpdgIyBEiHGF17Yc4v4ja9xtdor9K2YL9-H-T-EY44tVpMoSfoy8hT4u9986dL3ljOtAxJgu2ZAFBjbk5vNy1y0gCIvh0CQkRQMUPolPutoprz5MsKI8hNdnOX1olaAt9YKpBwXMQw_GJjkneWGP-VJuw1Mibbo_10hsm9Q/s4032/IMG_7331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUKdIiOsgROmUNFp1_P9okpdgIyBEiHGF17Yc4v4ja9xtdor9K2YL9-H-T-EY44tVpMoSfoy8hT4u9986dL3ljOtAxJgu2ZAFBjbk5vNy1y0gCIvh0CQkRQMUPolPutoprz5MsKI8hNdnOX1olaAt9YKpBwXMQw_GJjkneWGP-VJuw1Mibbo_10hsm9Q/s320/IMG_7331.JPG" width="240" /></a></div><p style="text-align: justify;"></p><p style="text-align: justify;">Introduïm la trena formada dins un motlle de plum-cake engreixat prèviament. Deixem fermentar un altre cop, uns 30 minuts i preescalfem del forn a 180º. Pintem amb l'almívar </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjahdQOT4XLgk4r-mWM0cjSY0awHoXC1l1YfBBdjJls7ztSFm09EvJGpU5TblwU0Cm02wwIez9GbQf6ztvyLDrTTQv-u0pFFrEWEQG2PD3QzNu6X-21P8x1PTWz2NcWec0p5ctPcNAHKpjgvAbbOrVZQMLtaxf5BE9QTxrt6I0PV3H1if462FxaGgUxRw/s4032/IMG_7345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjahdQOT4XLgk4r-mWM0cjSY0awHoXC1l1YfBBdjJls7ztSFm09EvJGpU5TblwU0Cm02wwIez9GbQf6ztvyLDrTTQv-u0pFFrEWEQG2PD3QzNu6X-21P8x1PTWz2NcWec0p5ctPcNAHKpjgvAbbOrVZQMLtaxf5BE9QTxrt6I0PV3H1if462FxaGgUxRw/s320/IMG_7345.JPG" width="240" /></a></div><p style="text-align: justify;"></p><p style="text-align: justify;">i posem el babka en el forn. Passats 20 minuts, pintem un altre cop el babka i el tornem a enfornar 15 minuts més. Quan estigui cuit, el deixarem refredar dins el motllo. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBLUlJL8Ce1G_OYco8uSR2luBIDEKE3nG368YZ4yhI5BQdkrECLlgecCjaNKo7_A0fghu4y9-1UTDgR0B2VgPee6UD3q6VF3dL-oVDiV6iyaP4qvj4P1CvOk8hke9pOc3DKDgNTIU2d-sxwxatBSJBa-az0W5N-9V0ZSU1R6W139H55hdRqhsG6mWjYA/s4032/IMG_7374.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBLUlJL8Ce1G_OYco8uSR2luBIDEKE3nG368YZ4yhI5BQdkrECLlgecCjaNKo7_A0fghu4y9-1UTDgR0B2VgPee6UD3q6VF3dL-oVDiV6iyaP4qvj4P1CvOk8hke9pOc3DKDgNTIU2d-sxwxatBSJBa-az0W5N-9V0ZSU1R6W139H55hdRqhsG6mWjYA/s320/IMG_7374.JPG" width="240" /></a></p><div style="margin-left: 1em; margin-right: 1em; text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi174-vYZdZY7FMiFxBI3iTnELbdn8hBwvy6oeUjkId0t8diW0U4SKr6ibpPk9_aSQUe1IBCu73US3FJ1Gfvm39_A0RBL-cjY2yJ8nh0fR43sxWQ8eMAAzd2RSrURoXWdp8awEw4EfPbI00taoHC7eN7u2MH0leQ_-7fcdOpyjy4lV2fNp0U15-wm_4A/s4032/IMG_7350.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi174-vYZdZY7FMiFxBI3iTnELbdn8hBwvy6oeUjkId0t8diW0U4SKr6ibpPk9_aSQUe1IBCu73US3FJ1Gfvm39_A0RBL-cjY2yJ8nh0fR43sxWQ8eMAAzd2RSrURoXWdp8awEw4EfPbI00taoHC7eN7u2MH0leQ_-7fcdOpyjy4lV2fNp0U15-wm_4A/s4032/IMG_7350.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi174-vYZdZY7FMiFxBI3iTnELbdn8hBwvy6oeUjkId0t8diW0U4SKr6ibpPk9_aSQUe1IBCu73US3FJ1Gfvm39_A0RBL-cjY2yJ8nh0fR43sxWQ8eMAAzd2RSrURoXWdp8awEw4EfPbI00taoHC7eN7u2MH0leQ_-7fcdOpyjy4lV2fNp0U15-wm_4A/s320/IMG_7350.JPG" width="240" /></a></div><p></p>Sussi Abelhttp://www.blogger.com/profile/13503902628218947539noreply@blogger.com0tag:blogger.com,1999:blog-3031544769730270505.post-7509193799876276652022-12-24T12:25:00.000+01:002022-12-24T12:25:19.885+01:00Bombons de salmó i formatge <p> Proposta per un pica pica o entrant festiu. Ideal per preparar-ho amb antelació. El podeu guardar a la nevera fins el moment de servir.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNiPHa97iSLzj5jWSi5CQfdPshNUEgDaHoAYlztbVf-40aNji7AsbGhrsKDYNtWBzFKdVZFM__5S5G9AUjRdzS9wClWQPLihJofyF2lg5n3zOxUQmUPZhtnI2abB_f13fOHrqN4LmiNWFP2O8-8c0usRNu6Lq-fGUe5YTDTVtLHeipew0KuTVHWRsQoQ/s4032/083EDA03-D2EB-4F25-B63A-0568AFA29092.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNiPHa97iSLzj5jWSi5CQfdPshNUEgDaHoAYlztbVf-40aNji7AsbGhrsKDYNtWBzFKdVZFM__5S5G9AUjRdzS9wClWQPLihJofyF2lg5n3zOxUQmUPZhtnI2abB_f13fOHrqN4LmiNWFP2O8-8c0usRNu6Lq-fGUe5YTDTVtLHeipew0KuTVHWRsQoQ/w480-h640/083EDA03-D2EB-4F25-B63A-0568AFA29092.jpeg" title="Bombó de salmó i formatge" width="480" /></a></div><p><br /></p><h3 style="text-align: left;"><span style="color: #ffd966;">Ingredients (15 bombons):</span></h3><p>200 g de salmó fumat</p><p>200 g de crema de formatge </p><p>Un grapat de nous</p><p> Cibulet</p><h3 style="text-align: left;"><span style="color: #ffd966;">Preparació:</span></h3><p>Poseu el formatge en un bol. Talleu amb ganivet les nous a trossets petits.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmdfmsick198qb-kuRPsUtfkKTA-XsETxkl63tdUTSACx5ZnJ_i0Kriw3E-yf-2E53BkRhtP1S7cbnHORekyiBssLi2p2BC7BeRz5qV16gelJ0Idy9MXiOUCktTjTgVl6if4ZBVEtism0xsc3VpoF6NCaCqsypRjGXmiP2uQOqmQgsUkhsTHBPag1QTg/s4032/C1D33692-AEA7-4F25-9D56-C22058C27AC5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmdfmsick198qb-kuRPsUtfkKTA-XsETxkl63tdUTSACx5ZnJ_i0Kriw3E-yf-2E53BkRhtP1S7cbnHORekyiBssLi2p2BC7BeRz5qV16gelJ0Idy9MXiOUCktTjTgVl6if4ZBVEtism0xsc3VpoF6NCaCqsypRjGXmiP2uQOqmQgsUkhsTHBPag1QTg/w150-h200/C1D33692-AEA7-4F25-9D56-C22058C27AC5.jpeg" width="150" /></a></div><p> Incorporeu les nous a la crema de formatge. Si voleu, podeu posar una mica de cibulet tallat. Remeneu fins que quedi una crema homogènia. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaLjJ8OxDWgRSeSemFv8a72ouWUHGirXZeilWKa1tUb3_QVQzs3UWcpZEg1gXjq5pXf95PABn2rwtYjskSNrad3AwJX99L9geYBMqVzrOxDr0du9lm-QIBowvuAS-squqopjAVKTKy4awxD2XaoMRXeAW3N-LoDBQUDTDUkFvg0PE1SzAI2OZnjAfRPQ/s4032/CCB637EB-062B-4F9D-A79C-003CE6DA6B7E.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaLjJ8OxDWgRSeSemFv8a72ouWUHGirXZeilWKa1tUb3_QVQzs3UWcpZEg1gXjq5pXf95PABn2rwtYjskSNrad3AwJX99L9geYBMqVzrOxDr0du9lm-QIBowvuAS-squqopjAVKTKy4awxD2XaoMRXeAW3N-LoDBQUDTDUkFvg0PE1SzAI2OZnjAfRPQ/w150-h200/CCB637EB-062B-4F9D-A79C-003CE6DA6B7E.jpeg" width="150" /></a></div><p style="text-align: justify;">Agafeu les llesques de salmó i talleu-les per la meitat o en tres parts si són grosses. Talleu en forma de triangle, de manera que sigui fàcil formar els bombons. Poseu-vos el salmó al palmell de la mà i farciu amb una mica de crema. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVdeUjb_1-IdUxbpdQGh8sWNVAkwbekr0QY4xomHE7jTPXT9iY0E-AQgoHIuJc60nK8DIXfax1yBLyGoE7HDTolj8jt6wHMHhMuR93h8VktzsdsjrE8vAEoH7CtucQkXWR9KJKkAzQc8Z6leJejNu2FFHnCtfclVd_xnQBr4sjYjrQ2NqG5SywES-Qkg/s4032/CD13516D-9DDF-4572-8B53-3DEEA5955A61.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVdeUjb_1-IdUxbpdQGh8sWNVAkwbekr0QY4xomHE7jTPXT9iY0E-AQgoHIuJc60nK8DIXfax1yBLyGoE7HDTolj8jt6wHMHhMuR93h8VktzsdsjrE8vAEoH7CtucQkXWR9KJKkAzQc8Z6leJejNu2FFHnCtfclVd_xnQBr4sjYjrQ2NqG5SywES-Qkg/w200-h150/CD13516D-9DDF-4572-8B53-3DEEA5955A61.jpeg" width="200" /></a></div><p>Tanquen el bombó intentant donar-li una forma arrodonida. Quan els volgueu servir poseu-los en una plata i decoreu amb una mica de crema de formatge i cibulet, o un tros de nou.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOCPyWGkTMrnR07OlR0V-7qtTEwgOvJEEnSupV-qQmFxse7MQX3FPCiQu0Ue3aXmlMX67XoDIMMCnofWgE8A3i2WY7pNiiVA5pmdCMn8LyEgdKUybcM96J0bJ9hCEXkH2QK0s37y20XF1GKVTHcM_SOMZ4BcpkFkp3Wed6SNOYl8Aiyc5Heu606rFwvQ/s2242/3F075EFF-2CD2-489C-9FBC-51DDB3DB8538.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1773" data-original-width="2242" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOCPyWGkTMrnR07OlR0V-7qtTEwgOvJEEnSupV-qQmFxse7MQX3FPCiQu0Ue3aXmlMX67XoDIMMCnofWgE8A3i2WY7pNiiVA5pmdCMn8LyEgdKUybcM96J0bJ9hCEXkH2QK0s37y20XF1GKVTHcM_SOMZ4BcpkFkp3Wed6SNOYl8Aiyc5Heu606rFwvQ/w640-h506/3F075EFF-2CD2-489C-9FBC-51DDB3DB8538.jpeg" title="Bombó de salmó" width="640" /></a></div><br /><p><br /></p>Sussi Abelhttp://www.blogger.com/profile/13503902628218947539noreply@blogger.com0tag:blogger.com,1999:blog-3031544769730270505.post-90287365373560295292022-12-20T21:44:00.001+01:002022-12-21T18:56:38.559+01:00Postres de xocolata, nata i maduixes<p> S'acosten dies de celebració i us proposo unes postres vistoses i fàcils de fer. Podeu posar-hi la fruita que més us agradi i també el podeu banyar amb alguna salsa de xocolata, de fruites o de torró. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx0k4yDCTFcyw1wuVq1gnf5FdMqTPvcc6UyZmTMYBX8toIsZl6j4xwrtI0DEDB4U902ZJs_ZgsSk6bBvEiVH9bV0Z2eZaCV_dC_M9lzTqL_tXxC-MhDEcGk0-xPrrHM8scarO4tIY_NLlNJsAJfU4AHHbgKVBQA3_S0A8d81vbC6OXINhd3KMFUS9Vow/s3083/IMG_7395.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3083" data-original-width="2263" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx0k4yDCTFcyw1wuVq1gnf5FdMqTPvcc6UyZmTMYBX8toIsZl6j4xwrtI0DEDB4U902ZJs_ZgsSk6bBvEiVH9bV0Z2eZaCV_dC_M9lzTqL_tXxC-MhDEcGk0-xPrrHM8scarO4tIY_NLlNJsAJfU4AHHbgKVBQA3_S0A8d81vbC6OXINhd3KMFUS9Vow/w470-h640/IMG_7395.JPG" title="Postres de xocolata, nata i maduixes" width="470" /></a></div><h3 style="text-align: left;"><span style="color: #ffd966;"><b>Ingredients (4 persones):</b></span></h3><p>200 g de xocolata </p><p>100 g de maduixes</p><p>200 ml de nata muntada</p><p><br /></p><h3 style="text-align: left;"><span style="color: #ffd966;">Preparació:</span></h3><p style="text-align: justify;">Poseu la xocolata en un bol i foneu-la al bany maria o bé al microones. Quan tingueu la xocolata desfeta, amb un pinzell o amb una cullera escampeu-la formant una mena de rectangle sobre un paper sulfurat o de forn. Deixeu refredar la xocolata sobre un corró o algun estri que tingueu arrodonit, l'objectiu és que en refredar-se agafi una forma com d'una U, per després poder-lo omplir.</p><p style="text-align: justify;">Quan s'hagi refredat la xocolata, podeu guardar-la a la nevera (amb compte) fins que el serviu. Quan vulgueu presentar les postres, poseu una mica de nata al plat de postres i situeu a sobre la forma en U de xocolata. La nata us ajudarà a aguantar la preparació de forma vertical. Ompliu amb nata i decoreu amb trossos de maduixes o d'altre fruites. </p><p style="text-align: justify;"> </p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dw9GgGTzmUeRn_dTjcHNRE1EyOgkCnwPHEtr-3lv7FR8szIOGYcVDJNgi_S8QXj7rbLiq0zVlGaIHVuiue1eA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Fbfzv4CamH3QS7pJSrWvYN2_VasGZUTJLOwcGLuZ8CjVUzdXryrpj8p-fJyvGrcPVDgAbsFPjk1IrYANbds9VrOikpDzE9Fkycm5gsBcN2NFd3264o6vquNwgrhVDXuYEYEc5n47iZOQ0a-rD3Dz9o6UTqf0XOnOQqLQ5YhTM9OzQA8AGxg649k6bQ/s3405/IMG_7400.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3405" data-original-width="2843" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Fbfzv4CamH3QS7pJSrWvYN2_VasGZUTJLOwcGLuZ8CjVUzdXryrpj8p-fJyvGrcPVDgAbsFPjk1IrYANbds9VrOikpDzE9Fkycm5gsBcN2NFd3264o6vquNwgrhVDXuYEYEc5n47iZOQ0a-rD3Dz9o6UTqf0XOnOQqLQ5YhTM9OzQA8AGxg649k6bQ/w334-h400/IMG_7400.JPG" title="Postres de xocolata nata i maduixes" width="334" /></a></div><br /><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p>Sussi Abelhttp://www.blogger.com/profile/13503902628218947539noreply@blogger.com0tag:blogger.com,1999:blog-3031544769730270505.post-21888579524663479672022-09-18T20:47:00.001+02:002022-09-18T20:47:28.608+02:00Cassoletes de figues<p> Temporada de figues, cal aprofitar-la. Una recepta senzilla i molt vistosa, podeu posar-hi la fruita que més us agradi.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglSLG3vHCiicsMdjvgQfBbWUHszLq58bDRRbff-h4DsFBU3wP2dPMfPnoafAFXGd-xf6NkUq2TIhyVsY0bDFZ6bh3W2BnSkUzqrlSDyvPjAVOB8pqShu64pyi7f9AZTJP7XmE0HB19pqwWcolAz7q6HLZSEG3Ysokeie_7hxY5z9BLbvP355vK6Dwvfw/s800/IMG_6032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglSLG3vHCiicsMdjvgQfBbWUHszLq58bDRRbff-h4DsFBU3wP2dPMfPnoafAFXGd-xf6NkUq2TIhyVsY0bDFZ6bh3W2BnSkUzqrlSDyvPjAVOB8pqShu64pyi7f9AZTJP7XmE0HB19pqwWcolAz7q6HLZSEG3Ysokeie_7hxY5z9BLbvP355vK6Dwvfw/s16000/IMG_6032.JPG" title="CASSOLETES DE FIGUES" /></a></div><h3 style="text-align: left;"><span style="color: #ffd966;">Ingredients:</span></h3><p>Pasta brisa</p><p>Melmelada de figues</p><p><a href="https://aracuina.blogspot.com/2013/11/crema-pastissera.htmlhttps://aracuina.blogspot.com/2013/11/crema-pastissera.html">Crema pastissera</a></p><p>Figues <br /></p><h3 style="text-align: left;"><span style="color: #ffd966;">Preparació:</span></h3><p>1- Preescalfa el forn a 180º</p><p>2- Folra unes cassoletes amb la pasta brisa</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1EPifqoxy1SaOqXFt0tRgCz4ZNlftvrY8ZJBigdL0NlYxLJn6lhHULbNPSQReOABNMmxquVXuNw7in6Ea8EqAZIJLxhfYomK-etZoN96c06g_TcWpWURmowvL1agXuApW-NtRiV219hO4Fpa4HzYLt-9j9te1WZRlFx18VzHAsU508Mj5bwiscCDMQg/s800/IMG_6009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1EPifqoxy1SaOqXFt0tRgCz4ZNlftvrY8ZJBigdL0NlYxLJn6lhHULbNPSQReOABNMmxquVXuNw7in6Ea8EqAZIJLxhfYomK-etZoN96c06g_TcWpWURmowvL1agXuApW-NtRiV219hO4Fpa4HzYLt-9j9te1WZRlFx18VzHAsU508Mj5bwiscCDMQg/s320/IMG_6009.JPG" width="240" /></a></div><br /><p></p><p>3- Posa una cullerada de melmelada de figues a cada cassoleta</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmIrK_AC6QDI_O0pRqcs5Gs1rASh47gTrxe5L1J40NHPXNZNMH7yZvnEV8H-IEz4zZV9LgDnv-ZuVgcLiqrgtJg9Rog2iE89JGuNek2mmdNgRfe7QnOGmpRu78ufFlxUCqf3R0HoggSL4DPuLt024zTXYcmszWWhE_s3FpFbqhgJadgRl1Ou94JRc67g/s800/IMG_6011.JPG" style="margin-left: 1em; margin-right: 1em;"> <br /> <img border="0" data-original-height="800" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmIrK_AC6QDI_O0pRqcs5Gs1rASh47gTrxe5L1J40NHPXNZNMH7yZvnEV8H-IEz4zZV9LgDnv-ZuVgcLiqrgtJg9Rog2iE89JGuNek2mmdNgRfe7QnOGmpRu78ufFlxUCqf3R0HoggSL4DPuLt024zTXYcmszWWhE_s3FpFbqhgJadgRl1Ou94JRc67g/s320/IMG_6011.JPG" width="240" /></a> <br /></p><p>4- Posa unes cullerades de crema pastissera sobre la melmelada de figues. </p><p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmIrK_AC6QDI_O0pRqcs5Gs1rASh47gTrxe5L1J40NHPXNZNMH7yZvnEV8H-IEz4zZV9LgDnv-ZuVgcLiqrgtJg9Rog2iE89JGuNek2mmdNgRfe7QnOGmpRu78ufFlxUCqf3R0HoggSL4DPuLt024zTXYcmszWWhE_s3FpFbqhgJadgRl1Ou94JRc67g/s800/IMG_6011.JPG" style="margin-left: 1em; margin-right: 1em;"></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpNqwFZtTCxJDolSL3CQQMPIR6lmiIF4fpR21Jc07O3omoSkCE2y5WEEmG_36h2c5Gh_6a4EUQiYHWYyFibPqoX0aCrdNhT6TwtvrCtRFZFA6u9c5L2pzy-YOjv0hUGWou5Ih1BPhceVo9d5G4JlrFUz7R79ac6CeWCANL4Mnb3yp030YdYK6b6nZOvw/s800/IMG_6012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpNqwFZtTCxJDolSL3CQQMPIR6lmiIF4fpR21Jc07O3omoSkCE2y5WEEmG_36h2c5Gh_6a4EUQiYHWYyFibPqoX0aCrdNhT6TwtvrCtRFZFA6u9c5L2pzy-YOjv0hUGWou5Ih1BPhceVo9d5G4JlrFUz7R79ac6CeWCANL4Mnb3yp030YdYK6b6nZOvw/s320/IMG_6012.JPG" width="240" /></a></p><p>5- Introdueix les cassoletes dins el forn fins que la pasta estigui cuita, uns 25 minuts. </p><p>6- Deixa refredar i decora amb les figues tallades a quarts. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCHqGUzuyU0bpuqQ7spXmL3t0Kn5QPlZnUx8mkRBN3iBbcjw3nF_xyX4JAjcY_Sz0vOxgcmKVc74TQwSW3neUdbIckx0-biAzLj0D1JKTb4htGxbIzzkfe_l6OWYYgd2Ik1EemUcyQndcEVvbmDALsy4Wj8g7nswvkaOtw3EFG7CG1E10YXYVFiY5vEA/s800/IMG_6031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" data-original-height="600" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCHqGUzuyU0bpuqQ7spXmL3t0Kn5QPlZnUx8mkRBN3iBbcjw3nF_xyX4JAjcY_Sz0vOxgcmKVc74TQwSW3neUdbIckx0-biAzLj0D1JKTb4htGxbIzzkfe_l6OWYYgd2Ik1EemUcyQndcEVvbmDALsy4Wj8g7nswvkaOtw3EFG7CG1E10YXYVFiY5vEA/s16000/IMG_6031.JPG" title="CASSOLETES DE FIGUES aracuina2" /></a></div><br /><p><br /></p>Sussi Abelhttp://www.blogger.com/profile/13503902628218947539noreply@blogger.com0tag:blogger.com,1999:blog-3031544769730270505.post-44710093128581677302022-08-30T22:53:00.001+02:002022-08-30T22:58:01.910+02:00Hamburguesa de vedella de Girona<p> Una hamburguesa, amb bon producte no deixa de ser un àpat equilibrat i saludable, amb proteïna i hidrats de carboni... així que aquí en teniu una mostra, aprofitant la vedella de casa nostra. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGh8WinKrmIxgdCD4Nz-YHbamEYXH2F_zOhjxmOT2ngVUYpO2iu5eYTdW0U8qmyo4e-hqVIA8PEP9ZoCZtl7S0AK0ouNX83T16Te89gtzs2quWzKZH51cULuXSPU7rpc02rPkoCxsbloCBVJvfb1Ur9bHGiYciewN0-9Aa0AGBdFapX7CjZDuapuvN5w/s800/F379CFB2-355F-4962-A35E-C183B2AF62CF.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGh8WinKrmIxgdCD4Nz-YHbamEYXH2F_zOhjxmOT2ngVUYpO2iu5eYTdW0U8qmyo4e-hqVIA8PEP9ZoCZtl7S0AK0ouNX83T16Te89gtzs2quWzKZH51cULuXSPU7rpc02rPkoCxsbloCBVJvfb1Ur9bHGiYciewN0-9Aa0AGBdFapX7CjZDuapuvN5w/s16000/F379CFB2-355F-4962-A35E-C183B2AF62CF.jpg" title="Hamburguesa de vedella de Girona- Aracuina" /></a></div><br /><h3 style="text-align: left;"><span style="color: #ffd966;">Ingredients (2 hamburgueses):</span></h3><p>2 hamburgueses de Girona</p><p>2 bagels o qualsevol altra pa</p><p>Salsa tàrtara</p><p>2 llesques de formatge Cheedar</p><p>1 ceba</p><p>1 tomata</p><p>Oli d'oliva verge</p><h3 style="text-align: left;"><span style="color: #ffd966;">Preparació:</span></h3><p>Poseu una paella al foc o una planxa. Afegiu-hi oli i quan estigui calent, poseu-hi les hamburgueses i també la ceba tallada a rodanxes. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAleVSy0JaRtuXltHYsy4wN2ozczRg28T08cCHD2Bku4ie9qwb83iPqqzMzgzedZKlojAh02wnXddoJGJAY18sCAOMLj4v3q8p2srvc7mK3bZKYp27a8FQ3sX0O-W2MOxoR1WG_QBdzbioEXrG4nCFus9ducVldeN5s9pRGcRIaFnxFHrd-L-ouleH3A/s800/DCE13D44-4A2A-401D-AC19-3D663FD73620.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="640" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAleVSy0JaRtuXltHYsy4wN2ozczRg28T08cCHD2Bku4ie9qwb83iPqqzMzgzedZKlojAh02wnXddoJGJAY18sCAOMLj4v3q8p2srvc7mK3bZKYp27a8FQ3sX0O-W2MOxoR1WG_QBdzbioEXrG4nCFus9ducVldeN5s9pRGcRIaFnxFHrd-L-ouleH3A/w160-h200/DCE13D44-4A2A-401D-AC19-3D663FD73620.jpg" width="160" /></a></div><br /><p>Quan estigui tot cuit, aparteu la ceba del foc. Situeu sobre les hamburgueses les llesques de Cheedar i tapeu-ho amb una tapa. Deixeu-ho un moment fins que estigui fos. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidcEXkgGGeLba46VjVCWXFyn71MZTb4EH5lKjGYjSvN55TlHVA2kQUZd0ZszgFIoq7ihOnTdHNsJ2-qkT4QGo0tlan1f25nm9vtY3n3dHsDQAqR5M5EPLYMdG1GhI2bHSMw5X1EDSdT5_YUdRxOT-AEQnm8myrwDva8Sx841KW6rEvngRxWSlsselCvA/s800/IMG_5749.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidcEXkgGGeLba46VjVCWXFyn71MZTb4EH5lKjGYjSvN55TlHVA2kQUZd0ZszgFIoq7ihOnTdHNsJ2-qkT4QGo0tlan1f25nm9vtY3n3dHsDQAqR5M5EPLYMdG1GhI2bHSMw5X1EDSdT5_YUdRxOT-AEQnm8myrwDva8Sx841KW6rEvngRxWSlsselCvA/w150-h200/IMG_5749.jpg" width="150" /></a></div><p>En la mateixa paella escalfeu-hi el pa. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0EFSnKXRKAUkdzjGwmiOMza5UvQ5r8PvNUDa-GnuB0CWNep07LjhdoH8DUovZxk-FdThxaUYW0p2p_LpexpdfmCR9yYztExMqhx0dhlJnuODmskUsDkdy77Le2v8ZsZM35Zbh1Wjpwyb3MVPk9aILyLA0gELsJZ4TxrFsfhyZ8pJeEoBsdcJwjWg8qA/s800/IMG_5748.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0EFSnKXRKAUkdzjGwmiOMza5UvQ5r8PvNUDa-GnuB0CWNep07LjhdoH8DUovZxk-FdThxaUYW0p2p_LpexpdfmCR9yYztExMqhx0dhlJnuODmskUsDkdy77Le2v8ZsZM35Zbh1Wjpwyb3MVPk9aILyLA0gELsJZ4TxrFsfhyZ8pJeEoBsdcJwjWg8qA/w150-h200/IMG_5748.jpg" width="150" /></a></div><br /><p>Enretireu el pa i munteu les hamburgueses. Poseu salsa tàrtara al bagel i a sobre unes llesques de tomata.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn6FIX6SprhV3BfwvhCsTyTpFleE_3d0GWaSnL4p8ZIjnMy3SscHAPNgUrucLgpBYltIj9a-9AWlzBHDFDu1os_DxsvlUCCL5rKp6kRhKO4E6u9mqyn_5ZTM5uEqhxyMkbOF-2hW-KJfLKEY1vvJAVngq00Tmw7wtegjA4D6lZLFO-spPh6f6VE1WESA/s800/IMG_5750.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn6FIX6SprhV3BfwvhCsTyTpFleE_3d0GWaSnL4p8ZIjnMy3SscHAPNgUrucLgpBYltIj9a-9AWlzBHDFDu1os_DxsvlUCCL5rKp6kRhKO4E6u9mqyn_5ZTM5uEqhxyMkbOF-2hW-KJfLKEY1vvJAVngq00Tmw7wtegjA4D6lZLFO-spPh6f6VE1WESA/w200-h150/IMG_5750.jpg" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2eucifthIratR-UWthNwoks9RtQ0D8BvDCmF6Q56UxSLVJiHbtToEMi-fAERR4sZRmY_GC7chmjCbZQdnL6QsdSyiMDo2Bv-yqPwJm0OR0TIKnub41nI8zsTgQN2DRpgXIOKSmSOlAtanmb6dNrUQgGzj_D7M8mOQkqlZoyvyYhEy5MUlvP03AoQjCg/s800/IMG_5751.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="600" data-original-width="800" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2eucifthIratR-UWthNwoks9RtQ0D8BvDCmF6Q56UxSLVJiHbtToEMi-fAERR4sZRmY_GC7chmjCbZQdnL6QsdSyiMDo2Bv-yqPwJm0OR0TIKnub41nI8zsTgQN2DRpgXIOKSmSOlAtanmb6dNrUQgGzj_D7M8mOQkqlZoyvyYhEy5MUlvP03AoQjCg/w200-h150/IMG_5751.jpg" width="200" /></a><div><br /></div><div>Situeu a sobre l'hamburguesa i per acabar la ceba cuita. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieGN511t5SxbY20OWDNqVJLaZy7dmDkhO45dfVu7i0sutyBYyNM3m8PnRyWUhYcRYorB6Mu3Z4BZ9oOqzc3FiBSeIT_yrIR-QrtXmps0UH-9b_VURgImEknbr22bq0Wb5jICehPwuT0MWZujg5YbgO9PJH4jZgp2axnF-q5YZmPglz6oxiVdMCMTJYEw/s800/9CC9A5A8-DFA3-49B5-8AE4-6FAA6AD7040E.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="640" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieGN511t5SxbY20OWDNqVJLaZy7dmDkhO45dfVu7i0sutyBYyNM3m8PnRyWUhYcRYorB6Mu3Z4BZ9oOqzc3FiBSeIT_yrIR-QrtXmps0UH-9b_VURgImEknbr22bq0Wb5jICehPwuT0MWZujg5YbgO9PJH4jZgp2axnF-q5YZmPglz6oxiVdMCMTJYEw/w160-h200/9CC9A5A8-DFA3-49B5-8AE4-6FAA6AD7040E.jpg" width="160" /></a></div><br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBzWlhQ9Fgzc48f5n0m91eRkARUbRCr7_Eka_5Jf8-pkiGO6mgLi92xmdhfPaobcZsGlPssLKqi7rdLthCFHDvmKex34cuRkrw8SNJMjm2JoeR9jkTf0Zb0843fs3tLENkzlXJgbXUIVAybGr4eHIuOQQqRbr7n6rk7oeXyJfr104sy75JVW6LQog_eg/s800/IMG_5754.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBzWlhQ9Fgzc48f5n0m91eRkARUbRCr7_Eka_5Jf8-pkiGO6mgLi92xmdhfPaobcZsGlPssLKqi7rdLthCFHDvmKex34cuRkrw8SNJMjm2JoeR9jkTf0Zb0843fs3tLENkzlXJgbXUIVAybGr4eHIuOQQqRbr7n6rk7oeXyJfr104sy75JVW6LQog_eg/w480-h640/IMG_5754.jpg" width="480" /></a></div><br /><div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p></div>Sussi Abelhttp://www.blogger.com/profile/13503902628218947539noreply@blogger.com0tag:blogger.com,1999:blog-3031544769730270505.post-70453397136682434582022-08-28T11:17:00.001+02:002022-08-28T12:05:32.704+02:00Rosbif<p style="text-align: justify;"> El Rosbif és un plat molt típic de la cuina del Regne Unit. Se sol utilitzar bou o vedella, jo en aquesta ocasió he triat un rodó de vedella, però també queda molt bo amb llom baix. El truc d'aquest plat, que no té cap secret, és que quedi ben tendra, per això us recomano fer-la amb antelació, d'un dia per l'altre queda espectacular. Sobretot no us passeu en la cocció, si queda dura la carn, no és el mateix. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKZpMeV0oq_po_X2TUluBcS0wrKVbJFhp-ec7LLycqwGAnVMKYKMaKqr5T3M2Z5b0jxUWDr0-Zc274OUAOCWzKobixjn2ljVuH8M-5vhHkDRr6uR6k2xKB9ApVC423qVIgm0_HN23f2sMEJ5GmkZyFuEMTFXgPrYMbJbm4Dw4tGFf1kabEKviXNEtYcA/s800/IMG_20220703_143014.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKZpMeV0oq_po_X2TUluBcS0wrKVbJFhp-ec7LLycqwGAnVMKYKMaKqr5T3M2Z5b0jxUWDr0-Zc274OUAOCWzKobixjn2ljVuH8M-5vhHkDRr6uR6k2xKB9ApVC423qVIgm0_HN23f2sMEJ5GmkZyFuEMTFXgPrYMbJbm4Dw4tGFf1kabEKviXNEtYcA/s16000/IMG_20220703_143014.jpg" title="rosbif-Aracuina" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><p><br /></p>
<table cellpadding="0" cellspacing="0" style="width: 100%px;">
<colgroup><col width="128*"></col>
<col width="128*"></col>
</colgroup><tbody><tr valign="top">
<td style="border: none; padding: 0cm;" width="50%"><h3><b><span style="color: #ffe599;">Ingredients:</span></b></h3>
<p>1 rodó de vedella o llom baix (1 Kg)</p>
<p>4 cullerades de mostassa de Dijon</p>
<p>1 cullerada de mostassa antiga</p>
<p>Sal i pebre</p>
</td>
<td style="border: none; padding: 0cm;" width="50%"><p><b><span style="color: #ffe599;">Per
acompanyar:</span></b></p>
<p>Amanida variada</p>
<p>1 cullerada de mel</p>
<p>1 cullerada de mostassa antiga</p>
<p>Sal i oli d'oliva extra verge</p>
</td>
</tr>
</tbody></table>
<p style="line-height: 115%;"><br /></p>
<h3 style="text-align: left;"><b><span style="color: #ffe599;">Preparació:</span></b></h3>
<p align="justify">Per coure la carn, si trieu una peça com el rodó
no caldrà lligar-la, però si agafeu una peça una mica irregular,
la podeu lligar amb fil per tal que agafi una bona forma i sigui més
fàcil de tallar.</p>
<p align="justify"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguZHZgfHMCNEAF2zFBqnuLKfhgaGhFEp9Op3E0lJl4_Fr1Inx0xK_jWqzy068j3GZqnv9w7vHcv2cZpv3yVGlsQ0UWmvzMX4W06sPGN40uPwyp5sq7ko3ur9fP3pFCIDeKXz9Y7gT8FTT2utiZVLdLvADCydUiYd5geapKZU9bbELoiEFNIxcmxrm2Cw/s800/VID_20220703_104640.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="800" data-original-width="450" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguZHZgfHMCNEAF2zFBqnuLKfhgaGhFEp9Op3E0lJl4_Fr1Inx0xK_jWqzy068j3GZqnv9w7vHcv2cZpv3yVGlsQ0UWmvzMX4W06sPGN40uPwyp5sq7ko3ur9fP3pFCIDeKXz9Y7gT8FTT2utiZVLdLvADCydUiYd5geapKZU9bbELoiEFNIxcmxrm2Cw/w113-h200/VID_20220703_104640.jpg" width="113" /></a></div><p align="justify"><br /></p><p align="justify"><br /></p>Quan tingueu la carn a punt i a temperatura
ambient, salpebreu-la. Preescalfeu el forn a 200°. Poseu una paella
al foc amb una mica d'oli i quan estigui calent, marqueu la carn.
Aquest procés ajuda a segellar la carn i a evitar que perdi sucs
interiors durant la cocció. <p></p><br /><p align="justify"><br /></p><p align="justify">Un cop tingueu la carn segellada,
aparteu-la de la paella i poseu-la en una plata que pugui anar al
forn. Barregeu les mostasses i unteu la carn amb la salsa. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0lNcfE_VPjEfwZgur90k8bm9CksP8r5UwePLDKa8qI-BBF9kX0CFERsA8BcUxVtZ4PpnX2JhuRVQ0a_qMoiy-C1vy0z3R3_2Iz3VGiheRCKsOMSbL6VIPT_kKMQvvedeO6AnvyVMuplk3w3IunKz6WtF3sb3fckReYHPAFRanaUHqsKPhfquFW4FZ7Q/s800/IMG_20220703_105750.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0lNcfE_VPjEfwZgur90k8bm9CksP8r5UwePLDKa8qI-BBF9kX0CFERsA8BcUxVtZ4PpnX2JhuRVQ0a_qMoiy-C1vy0z3R3_2Iz3VGiheRCKsOMSbL6VIPT_kKMQvvedeO6AnvyVMuplk3w3IunKz6WtF3sb3fckReYHPAFRanaUHqsKPhfquFW4FZ7Q/w200-h200/IMG_20220703_105750.jpg" width="200" /></a></div><p align="justify"><span style="text-align: left;">Quan el
forn hagi arribat a la temperatura desitjada, introduïu la carn,
baixeu la temperatura a 180° i deixeu coure-la. El temps de cocció
dependrà de la quantitat de carn i el punt de cocció desitjat. Per
1 kg de rodó de vedella, compteu entre 20-40 minuts, si teniu un
termòmetre per introduir a la carn i veure la temperatura interior,
us podreu assegurar de forma més curosa la cocció:</span></p>
<p align="justify"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTGIFRHo4W0d4_nGyI8qU3fvjihj2V7XQIFbjdD8IyCZy6lKFPncOth8K5J7sgZeQwW2OcPJLG_USORd1cCkFC4DDCd0bistmYl_e9wuh8wxwx_0rlQiUp7gwpFMtgKOnsTCAuqqhAaUSozEgBiBB00aA73wkmpbKutxZP-GqbGEaoT-S4IQgvC1EV3A/s800/IMG_20220703_114652.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTGIFRHo4W0d4_nGyI8qU3fvjihj2V7XQIFbjdD8IyCZy6lKFPncOth8K5J7sgZeQwW2OcPJLG_USORd1cCkFC4DDCd0bistmYl_e9wuh8wxwx_0rlQiUp7gwpFMtgKOnsTCAuqqhAaUSozEgBiBB00aA73wkmpbKutxZP-GqbGEaoT-S4IQgvC1EV3A/w200-h200/IMG_20220703_114652.jpg" width="200" /></a></div><p align="justify"><br /></p>Cru- 45° interns<p></p>
<p align="justify">Poc fet- 50° interns<br /></p>
<p align="justify">Al punt- 60° interns</p>
<p align="justify">Ben fet 70° interns</p>
<p align="justify"><br /></p><p align="justify"><br /></p><p align="justify">Acabada la cocció, traieu la carn del forn i
deixeu-la reposar, embolcallada amb un tros de paper d'alumini. Es
recomana deixar-la reposar el mateix temps de la cocció, si s'ha
cuit en 30 minuts, deixeu-la reposar 30 minuts.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieWhosNhpRTI2_CR00ttxMjtE_hFDCtepUKtoDGZGxfuyzJlG1rCi7NqUBBDvq5i-s4IyFZ2aGaJuCCuXaiBCNYimAY8-HZTOSNMuOXDnavNkyC6ce89Fi6nKmVvpKIYwOxTg1V2VYz4dWv8j93pD0sYVnng2hLfzAV5NqTVHCNK3kPuflMGi96jYD2g/s800/IMG_20220703_114734.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieWhosNhpRTI2_CR00ttxMjtE_hFDCtepUKtoDGZGxfuyzJlG1rCi7NqUBBDvq5i-s4IyFZ2aGaJuCCuXaiBCNYimAY8-HZTOSNMuOXDnavNkyC6ce89Fi6nKmVvpKIYwOxTg1V2VYz4dWv8j93pD0sYVnng2hLfzAV5NqTVHCNK3kPuflMGi96jYD2g/w200-h200/IMG_20220703_114734.jpg" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-_e-m8g6umG7G-lCqJUplTmQ1FlIq86Rq1ZgCE9bG-eb2sta6QyaPMBrIew7ZPa4lc6rudm7G9vwbkE008_fZjtMQNClWw8AukuwS4n5iPB2K6yR7H1CBOqyHXiCCHphMkUx2XseGJ-PQS_mcyeZhHkYRvl5x36S-c3acMbXh42JC5G9T2kdxmImkeQ/s800/IMG_20220703_114801.jpg" style="clear: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="800" data-original-width="800" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-_e-m8g6umG7G-lCqJUplTmQ1FlIq86Rq1ZgCE9bG-eb2sta6QyaPMBrIew7ZPa4lc6rudm7G9vwbkE008_fZjtMQNClWw8AukuwS4n5iPB2K6yR7H1CBOqyHXiCCHphMkUx2XseGJ-PQS_mcyeZhHkYRvl5x36S-c3acMbXh42JC5G9T2kdxmImkeQ/w200-h200/IMG_20220703_114801.jpg" width="200" /></a><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p align="justify"><span style="text-align: left;">Un cop la carn ha reposat, la podeu servir tèbia
o bé freda. Si la deixeu feta d'unes hores, serà més fàcil de
tallar i serà encara més gustosa. La podeu servir acompanyada d'una
amanida i unes patates. Per guarnir la carn i l'amanida podeu
fer una vinagreta amb la mostassa, la mel, la sal i l'oli d'oliva.</span></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitmxXUItJulp8WhZgnQMdbq-0Sy01RiXRp8Qx9ve_4VSFnZqsCXEENiAvFmTwxBJwC3H_bE1_lyypCv2YqZZadqFqgEKsirCZpWFQg-Wa2tVpwJlA_J8XcsbnXFl-OIwbQvN8sIGxMvk1-cWjOlfe1u_WdCidHQAjOXOa-gnF2AH7l2xT1M92_T_gWwg/s800/IMG_20220703_143006.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitmxXUItJulp8WhZgnQMdbq-0Sy01RiXRp8Qx9ve_4VSFnZqsCXEENiAvFmTwxBJwC3H_bE1_lyypCv2YqZZadqFqgEKsirCZpWFQg-Wa2tVpwJlA_J8XcsbnXFl-OIwbQvN8sIGxMvk1-cWjOlfe1u_WdCidHQAjOXOa-gnF2AH7l2xT1M92_T_gWwg/s320/IMG_20220703_143006.jpg" width="320" /></a></div><br /><p><br />
<br />
</p><br /><p></p>Sussi Abelhttp://www.blogger.com/profile/13503902628218947539noreply@blogger.com0tag:blogger.com,1999:blog-3031544769730270505.post-2226598820874222172022-08-27T13:22:00.000+02:002022-08-27T13:22:00.131+02:00Meló amb pernil<p> Un clàssic dels entrants d'estiu. Molt refrescant. Avui amb una presentació de festa!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvs5uGdFjp6ayGd-CS6CSwtCTklxwExLWt2l5IOkAF7uS5mb9BGuAyurcRX6KZXVgnizsFiQ4vLaCn90mgz0EWjaIWPVTQ6ORpirTEYl1R2YgoouAsChl3o0XoZ8LTWwKatdserlh3Ns9q2koc-pHS_a7Giga6khKdwvIgOyzK04G5tQyBgCrDfn-Tqw/s1600/5C9603D2-808E-42FB-BE69-69026E801AE1(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvs5uGdFjp6ayGd-CS6CSwtCTklxwExLWt2l5IOkAF7uS5mb9BGuAyurcRX6KZXVgnizsFiQ4vLaCn90mgz0EWjaIWPVTQ6ORpirTEYl1R2YgoouAsChl3o0XoZ8LTWwKatdserlh3Ns9q2koc-pHS_a7Giga6khKdwvIgOyzK04G5tQyBgCrDfn-Tqw/w512-h640/5C9603D2-808E-42FB-BE69-69026E801AE1(1).jpg" title="Meló amb pernil- Aracuina" width="512" /></a></div><br /><h3 style="text-align: left;"><span style="color: #ffe599;">Ingredients:</span></h3><p>1 meló, pot ser Cantalup o el que més us agradi</p><p>Pernil salat a llesques</p><p>Nabius</p><p>Fulles de menta</p><p><br /></p><h3 style="text-align: left;"><span style="color: #ffe599;">Preparació:</span></h3><p>Feu boletes amb el pernil i talleu per la meitat les llesques de pernil. Punxeu primer un nabiu, a continuació poseu una fulla de menta, seguit de la bola de meló i acabeu amb la llesca de pernil. Per tal que quedi més bonic, formeu com una espiral amb el pernil, d'aquesta manera agafa més volum. Punxeu les minibroquetes en el mateix meló o ho podeu servir en una plata o bol. Us deixo el vídeo del muntatge.</p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dw3pgeJBHjJ5BKTfiiqhFpH4IC3F7KiDO70vvjxZvlF8PO0tQkf12tyMrcRpHoWuF7HJcQa5wC_4V2afX_nHA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiacIh7Q1Db1lR3b2_H2laxcXAmkjN1gTjJmJhQaTv11Cy9zIWXk-UFFIHOLA1FjBm1wW7UHwDZSKMy03gPIqmcWZgzcf9rf8Bwh2LNbscDERBXKddlg6l7xZwt4ZWOXtA-upz8r-rt88Nvf-gFhQbZawsXg4Va3tmcCbcrH_2DtrPxbz4qu5es_Pm3g/s1600/909BCB68-301C-4051-B317-73F07AAB0E29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiacIh7Q1Db1lR3b2_H2laxcXAmkjN1gTjJmJhQaTv11Cy9zIWXk-UFFIHOLA1FjBm1wW7UHwDZSKMy03gPIqmcWZgzcf9rf8Bwh2LNbscDERBXKddlg6l7xZwt4ZWOXtA-upz8r-rt88Nvf-gFhQbZawsXg4Va3tmcCbcrH_2DtrPxbz4qu5es_Pm3g/w320-h400/909BCB68-301C-4051-B317-73F07AAB0E29.jpg" title="Meló amb pernil" width="320" /></a></div><br /><p><br /></p>Sussi Abelhttp://www.blogger.com/profile/13503902628218947539noreply@blogger.com0tag:blogger.com,1999:blog-3031544769730270505.post-22901060657133821952022-08-12T09:00:00.001+02:002022-08-12T09:00:00.227+02:00Quiche de tomates<p>Avui us porto una recepta de la Revista Cuina, portada del mes de juliol-agost. Ja veieu que només per la pinta que té, et fa venir ganes de preparar-la. He aprofitat les tomates de l'hort de la meva mare, que són una meravella. Us animo a provar-la, és molt refrescant i podeu tenir precuita la base i muntar-la a l'últim moment. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrcTdBK98Os6Vh_90HUSo5TJ7ZIuXwFO0NNu6-UB1Izif5xD7OHEON7rhQHVWmUo15DUMHFod0FcBeNYqMPsyUwoos5Nis0b8SCOkYD93itwQKGN4AFvBgfRdqcOm45pioyDxj2L8I1m5Q6Y5Qh-lGnOTryM-H0_EXPusNSrKCMw5GmwzETQ0QVDEP3Q/s6000/DSC_2594.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrcTdBK98Os6Vh_90HUSo5TJ7ZIuXwFO0NNu6-UB1Izif5xD7OHEON7rhQHVWmUo15DUMHFod0FcBeNYqMPsyUwoos5Nis0b8SCOkYD93itwQKGN4AFvBgfRdqcOm45pioyDxj2L8I1m5Q6Y5Qh-lGnOTryM-H0_EXPusNSrKCMw5GmwzETQ0QVDEP3Q/w640-h426/DSC_2594.JPG" title="Quiche de tomates-aracuina" width="640" /></a></div><br /><p><span style="color: #ffd966;">Ingredients (6-8 persones): </span> </p><p>Una làmina de massa brisa </p><p>100 g de tomàquets secs </p><p></p><p>500 g de ricotta </p><p>100 g de formatge feta </p><p>80 g de formatge parmesà </p><p>Una culleradeta de pela de llimona o llima ratllada </p><p>Una cullerada de cibulet picat </p><p>Una cullerada d'orenga </p><p>Una cullerada de farigola fresca </p><p>Unes fulles d'alfàbrega</p><p>Sal pebre negre </p><p>Tomàquets de diferents varietats</p><h4 style="text-align: left;"><span style="color: #ffd966;">Preparació:</span></h4><p style="text-align: justify;">1- Preescalfeu el forn a 180 graus. Forreu un motlle de pastís amb la massa brisa, coeu-la fins que estigui daurada, podeu posar algun pes a dins com cigrons per tal que no perdi la forma la massa. </p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaItsMuuV_-8tmLYd0yjIsLnEe81uloXrYEAPKZyYoF_XHs4M5B1i5qjmYsOp4loZIW99REcCO8kOhNGmeb_GQ052bbIT76So8bKuJfIVvGDZ-yGjb2pol1GG6b2gbYZ_xC11FcdsPVD4qe0kjfqEkpCvOhy92ZUfdy6o3Kw-u3mwXftpNlkDKwtBpsQ/s800/1660230921604.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaItsMuuV_-8tmLYd0yjIsLnEe81uloXrYEAPKZyYoF_XHs4M5B1i5qjmYsOp4loZIW99REcCO8kOhNGmeb_GQ052bbIT76So8bKuJfIVvGDZ-yGjb2pol1GG6b2gbYZ_xC11FcdsPVD4qe0kjfqEkpCvOhy92ZUfdy6o3Kw-u3mwXftpNlkDKwtBpsQ/w200-h200/1660230921604.JPG" width="200" /></a></div><br /><p style="text-align: justify;">2- Prepareu el farcit, poseu en un bol tots els formatges, el tomàquet sec triturat, totes les espècies i la pela de llimona ratllada. Salpebreu el gust, i barregeu fins a aconseguir una massa homogènia. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_0WlmpVV4aXpDAAiXFQrGM2tyElRIXJs0-YEh-55PCJnzG4MoyuBPUVUCeX3ZYzeVi-KFT12kl2wsI8-HxQvz35OienMy1lkrMMmtlRLqxRgdlLVDyFGz-Iaf_cV7pYLxJBkJlhT6SlsjUhKdiKySvvoMGKhcI8qcbRFRsKCgV71nBhWc57A5c_AtYQ/s3024/IMG_20220810_213035.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_0WlmpVV4aXpDAAiXFQrGM2tyElRIXJs0-YEh-55PCJnzG4MoyuBPUVUCeX3ZYzeVi-KFT12kl2wsI8-HxQvz35OienMy1lkrMMmtlRLqxRgdlLVDyFGz-Iaf_cV7pYLxJBkJlhT6SlsjUhKdiKySvvoMGKhcI8qcbRFRsKCgV71nBhWc57A5c_AtYQ/w200-h200/IMG_20220810_213035.jpg" width="200" /></a></div><br /><p style="text-align: justify;">3- Quan tingueu la massa cuita i refredada introduïu el farcit i decoreu per sobre amb els tomàquets tallats al vostre gust, acabeu el plat amb unes fulles d'alfàbrega i un bon raig d'oli i sal.</p><p style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg7hqfUnI6VD1ws_eV9WrwtE30sbXPlsry0iigPOfzw9FQCqDtVWbznG7AeXKgSpqsiiF-ZK5nPR8Cu7mGzB7lIDKhJT_lMVdfOlG6Lvo1gVuX5OxLUhM-MsEkwz6yu7y4L-YBiqM5nLx_Fmmjfikf_OzIHI2Smp65bZKKjifIQFNw2lrjU3sfdaXqeA/s800/IMG_20220811_135435.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><img border="0" data-original-height="800" data-original-width="800" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg7hqfUnI6VD1ws_eV9WrwtE30sbXPlsry0iigPOfzw9FQCqDtVWbznG7AeXKgSpqsiiF-ZK5nPR8Cu7mGzB7lIDKhJT_lMVdfOlG6Lvo1gVuX5OxLUhM-MsEkwz6yu7y4L-YBiqM5nLx_Fmmjfikf_OzIHI2Smp65bZKKjifIQFNw2lrjU3sfdaXqeA/w200-h200/IMG_20220811_135435.JPG" width="200" /></a></p><p style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0DdSW99OvpDzzYKEGKf79dQc-oKVaU0GSun6S_UcbXD4t6AFjFgFevVTFP2Q39AboxQBwicQihMnwaL7NEa74c0bFIIeeUW6ox1RnSeYgCcxIqmuEH1p8dG2JgU0H1vNyIiHz1IizbSyqySna5b7nPh6HvifQ6tdJwTzyvnkNJ4z0a3WuFzkU5qomKQ/s800/DSC_2593.JPG" style="margin-left: 1em; margin-right: 1em; text-align: right;"><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><img border="0" data-original-height="534" data-original-width="800" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0DdSW99OvpDzzYKEGKf79dQc-oKVaU0GSun6S_UcbXD4t6AFjFgFevVTFP2Q39AboxQBwicQihMnwaL7NEa74c0bFIIeeUW6ox1RnSeYgCcxIqmuEH1p8dG2JgU0H1vNyIiHz1IizbSyqySna5b7nPh6HvifQ6tdJwTzyvnkNJ4z0a3WuFzkU5qomKQ/w320-h214/DSC_2593.JPG" width="320" /><span> </span></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX-ZDzzjyuDZx1amHU0WF_WyygM4OVLsCTAfV1UjL_SLVSiv2H4UcoTLpsdPzr3q_nrhrJUzKy2Gj3ADHa8JrvrMrb0OrQ232d-3tkzBvgNtkhOJLjTV0kiRD3h0F0qktkZ21k5GvewkhGL-Qv5SDpnUx4jtiU-8TDsdJOmwCFVBJ9nTH8Ufnuo7lkMA/s800/DSC_2587.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="800" height="429" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX-ZDzzjyuDZx1amHU0WF_WyygM4OVLsCTAfV1UjL_SLVSiv2H4UcoTLpsdPzr3q_nrhrJUzKy2Gj3ADHa8JrvrMrb0OrQ232d-3tkzBvgNtkhOJLjTV0kiRD3h0F0qktkZ21k5GvewkhGL-Qv5SDpnUx4jtiU-8TDsdJOmwCFVBJ9nTH8Ufnuo7lkMA/w640-h429/DSC_2587.JPG" title="QUICHE DE TOMATES-ARACUINA2" width="640" /></a></div><br /><p style="text-align: justify;"><br /></p>Sussi Abelhttp://www.blogger.com/profile/13503902628218947539noreply@blogger.com0tag:blogger.com,1999:blog-3031544769730270505.post-30022888306102251842022-08-05T13:03:00.000+02:002022-08-05T13:03:17.250+02:00Actualització del blog<p style="text-align: justify;">Després d'un temps d'inactivitat, he fet una rentada de cara al blog i he afegit unes pàgines amb enllaços a les entrades: ENTRANTS- PLAT PRINCIPAL- POSTRES/DOLÇOS.</p><p style="text-align: justify;">L'objectiu és que pugueu trobar més fàcilment propostes per la cuina del dia a dia. </p><p style="text-align: justify;">Gràcies a tots els que seguiu per aquí. </p>Sussi Abelhttp://www.blogger.com/profile/13503902628218947539noreply@blogger.com0