tag:blogger.com,1999:blog-65990226170270223642024-03-13T11:03:43.619+01:00El plat blancBloc de cuina i altres coses El plat blanchttp://www.blogger.com/profile/04572776374464786553noreply@blogger.comBlogger120125tag:blogger.com,1999:blog-6599022617027022364.post-23073093672479519812019-03-24T11:46:00.002+01:002019-03-24T17:07:53.997+01:00Pastís Sara<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">Per celebrar els aniversaris del mes de febrer vaig fer dos pastissos <span style="font-size: medium;">Sara</span>. La recepta és del curs de pastisseria de la MIREIA CARBÓ. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XfsBv1_rdWEJBftxG9EJEFMOMgH-nmymJtt5pY_0wtl0hXXcuICC1_F3hdW0qE3GTnuX7Mmijgh795_Q8ODdVCwmL1vbFWVd9oXIT6mepKMauK15X7nm9pCBVRMZqhwaZND9EcxPzCF0/s1600/IMG_1659.JPG" imageanchor="1" style="font-family: muli, sans-serif; font-size: 16px; margin-left: 1em; margin-right: 1em; word-spacing: 1px;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XfsBv1_rdWEJBftxG9EJEFMOMgH-nmymJtt5pY_0wtl0hXXcuICC1_F3hdW0qE3GTnuX7Mmijgh795_Q8ODdVCwmL1vbFWVd9oXIT6mepKMauK15X7nm9pCBVRMZqhwaZND9EcxPzCF0/s400/IMG_1659.JPG" width="300" /></a></div>
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<b style="box-sizing: border-box;"><span style="font-size: large;">Ingredients:</span></b></div>
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<b style="box-sizing: border-box;"><span style="font-size: large;">- Per al pa de pessic:</span></b></div>
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<li style="box-sizing: border-box; margin: 0px; padding: 0.25em 0px;"><span style="font-size: large;">4 ous</span></li>
<li style="box-sizing: border-box; margin: 0px; padding: 0.25em 0px;"><span style="font-size: large;">125 g de sucre</span></li>
<li style="box-sizing: border-box; margin: 0px; padding: 0.25em 0px;"><span style="font-size: large;">125 g de farina</span></li>
<li style="box-sizing: border-box; margin: 0px; padding: 0.25em 0px;"><span style="font-size: large;">ratlladura de mitja llimona</span></li>
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<b style="box-sizing: border-box;"><span style="font-size: large;">- Per a la crema de mantega:</span></b></div>
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<li style="box-sizing: border-box; margin: 0px; padding: 0.25em 0px;"><span style="font-size: large;">200 g de sucre</span></li>
<li style="box-sizing: border-box; margin: 0px; padding: 0.25em 0px;"><span style="font-size: large;">50 g d'aigua </span></li>
<li style="box-sizing: border-box; margin: 0px; padding: 0.25em 0px;"><span style="font-size: large;">4 rovells d'ou</span></li>
<li style="box-sizing: border-box; margin: 0px; padding: 0.25em 0px;"><span style="font-size: large;">250 g de mantega a temperatura ambient</span></li>
</ul>
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<b style="box-sizing: border-box;"><span style="font-size: large;">- Per a l'almívar:</span></b></div>
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<li style="box-sizing: border-box; margin: 0px; padding: 0.25em 0px;"><span style="font-size: large;">suc de mitja llimona</span></li>
<li style="box-sizing: border-box; margin: 0px; padding: 0.25em 0px;"><span style="font-size: large;">100 g de sucre</span></li>
<li style="box-sizing: border-box; margin: 0px; padding: 0.25em 0px;"><span style="font-size: large;">100 g d'aigua mineral</span></li>
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<b style="box-sizing: border-box;"><span style="font-size: large;">- Per a decorar:</span></b></div>
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<li style="box-sizing: border-box; margin: 0px; padding: 0.25em 0px;"><span style="font-size: large;">ametlles filetejade</span></li>
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<b style="box-sizing: border-box;"><span style="font-size: large;">Preparació:</span></b></div>
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<b style="box-sizing: border-box;"><span style="font-size: large;">- Per al pa de pessic:</span></b></div>
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<span style="font-size: large;">El pa de pessic és millor preparar-lo el dia abans.</span><br />
<span style="font-size: large;">Es preescalfa el forn a 180ºC amb air</span><br />
<span style="font-size: large;">En un bol, es baten els quatre ous juntament amb el sucre, fins que quedi una massa blanquinosa i espumosa.</span></div>
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<span style="font-size: large;">A continuació, afegeix poc a poc, la farina tamisada, i la raspadura de llimona tot barrejant-ho amb cura per tal que no es desmuntin els ous.</span></div>
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<span style="font-size: large;">S'aboca en un motlle untat amb mantega (de 20 cm de diàmetre). </span></div>
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<span style="font-size: large;">Es cou al forn a 180ºC durant uns 30 minuts (fins que l'escuradents surti net).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYdKRAF4weXV43sPlKrVAfMkKSYuQxfvx73ZfVv5ptHT4qrutlDpPpV_vKybMMwU2yoMZJDp-GpWNV_bgN_l5Gu6YZUSLiqwwT7Cl6T-NJMFJLNk63VlzIFVLkdq2jUXvqGSOy2Sr1k3Nn/s1600/IMG_3601.HEIC" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYdKRAF4weXV43sPlKrVAfMkKSYuQxfvx73ZfVv5ptHT4qrutlDpPpV_vKybMMwU2yoMZJDp-GpWNV_bgN_l5Gu6YZUSLiqwwT7Cl6T-NJMFJLNk63VlzIFVLkdq2jUXvqGSOy2Sr1k3Nn/s320/IMG_3601.HEIC" width="240" /></a></div>
<b style="box-sizing: border-box;">-<span style="font-size: large;"> Per la crema de mantega:</span></b></div>
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<span style="font-size: large;">Posa l'aigua i el sucre en un cassó al foc. Deixa-ho bullir durant 3 o 4 minuts fins aconseguir un almívar a 117ºC</span></div>
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<span style="font-size: large;">Aboca l'almívar en forma de rajolí sobre els rovells sense deixar de batre amb les varilles elèctriques (kitchenaid)</span></div>
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<span style="font-size: large;">Seguir muntatnt fins que es refredi l'almívar i els rovells quedin ben esponjosos</span></div>
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<span style="font-size: large;">Incorpora la mantrga de mica mica i batre fins que quedi ben homogeni. Reserva.</span></div>
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<b style="box-sizing: border-box;">- <span style="font-size: large;">Per a l'almívar:</span></b></div>
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<span style="font-size: large;">Barreja l'aigua amb el suc de llimona i el sucre posa-ho al foc deixa-ho bullir durant uns minuts. </span></div>
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<span style="font-size: large;">Si voleu s'hi pot afegir una mica de licor (Cointreau) unavegada fred. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc6rSuQvA5asMS9aWw4VOpKUObf4Wul6Jx-chQCqudJxHqiUAxlXOSIv-50zez5HDfmbutbFX87n1abppZYQXbQepRsZSJTu06RRB4QKAFQIobXDxaHXY9NcDRvLn55P0VJnYI_hD6Cn5z/s1600/IMG_3604.HEIC" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc6rSuQvA5asMS9aWw4VOpKUObf4Wul6Jx-chQCqudJxHqiUAxlXOSIv-50zez5HDfmbutbFX87n1abppZYQXbQepRsZSJTu06RRB4QKAFQIobXDxaHXY9NcDRvLn55P0VJnYI_hD6Cn5z/s400/IMG_3604.HEIC" width="300" /></a></div>
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<b style="box-sizing: border-box;">- <span style="font-size: large;">Muntatge:</span></b></div>
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<span style="font-size: large;">Per al muntatge, es divideix el pa de pessic en 3 capes del mateix gruix.</span></div>
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<span style="font-size: large;">S'empapa cada capa de pa de pessic amb un xic de l'almívar. </span></div>
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<span style="font-size: large;">A les dues capes del mig pots posar-hi melmeleda d'albercoc, o crema de mantega o una de cada, però a la del damunt i els laterals s'ha cobrir de crema de mantega. </span></div>
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<span style="font-size: large;">Ha de quedar ben cobert de crema de mantega ben allisada.</span></div>
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<span style="font-size: large;">Tira per damunt l'ametlla filatejada i torrada fins que quedi ben recobert. </span></div>
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<span style="font-size: large;">Bon profit!</span><br />
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<span style="font-size: 16px;"> </span><span style="font-size: large;">Feliç aniversari!</span></div>
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El plat blanchttp://www.blogger.com/profile/04572776374464786553noreply@blogger.com2tag:blogger.com,1999:blog-6599022617027022364.post-55702132996984444132019-01-27T17:40:00.001+01:002019-01-27T17:50:14.714+01:00BLEDES AMB PATATA I OU<div>
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<span style="font-size: large;"><span lang="CA"><span style="font-weight: normal;">Les bledes no m'agraden. Això és el que jo deia sempre, però a partir d'ara no ho diré més. Les que hem menjat avui m'han encantat a mi, i a tots els que n'hem menjat . </span></span></span></h2>
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<span style="font-size: large;"><span lang="CA"><span style="font-weight: normal;">És una recepta de la tieta Montserrat.</span></span></span></h2>
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<span style="color: #274e13;"><b><span style="font-size: large;"> INGREDIENTS</span> (4 persones)</b></span></div>
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<span style="font-size: large;">1kg de patates<o:p></o:p></span></div>
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<span style="font-size: large;">2 cebes<o:p></o:p></span></div>
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<span style="font-size: large;">1 manat de bledes<o:p></o:p></span></div>
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<span style="font-size: large;">4 ous<o:p></o:p></span></div>
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<span style="font-size: large;">oli, sal pebre<o:p></o:p></span></div>
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<span style="font-size: large;">una mica de sobrasada (opcional)</span><o:p></o:p></div>
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<span style="color: #274e13; font-size: large;"><b>ELABORACIÓ</b></span></div>
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<ol start="1" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: -webkit-standard; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; margin-bottom: 0cm; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;" type="1">
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: justify; text-justify: inter-ideograph;"><span lang="CA" style="font-family: , serif;"><span style="font-size: large;">Tallar les patates i reservar dins un bol amb aigua<o:p></o:p></span></span></li>
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: justify; text-justify: inter-ideograph;"><span lang="CA" style="font-family: , serif;"><span style="font-size: large;">Tallar la ceba . Reservar<o:p></o:p></span></span></li>
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: justify; text-justify: inter-ideograph;"><span lang="CA" style="font-family: , serif;"><span style="font-size: large;">Posar als fogons una cassola amb un bon raig d'oli <o:p></o:p></span></span></li>
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: justify; text-justify: inter-ideograph;"><span lang="CA" style="font-family: , serif;"><span style="font-size: large;">Quan estigui calent afegir-hi les patates. Anar remenant <o:p></o:p></span></span></li>
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: justify; text-justify: inter-ideograph;"><span lang="CA" style="font-family: , serif;"><span style="font-size: large;">Passat uns minuts afegir-hi la ceba. Continuar la cocció a foc mig i tapat. Anar remenant perquè no s'enganxi. Posar sal i pebre. <o:p></o:p></span></span></li>
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: justify; text-justify: inter-ideograph;"><span lang="CA" style="font-family: , serif;"><span style="font-size: large;">Mentrestant tallar a trossets les penques de les bledes. <o:p></o:p></span></span></li>
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: justify; text-justify: inter-ideograph;"><span lang="CA" style="font-family: , serif;"><span style="font-size: large;">Afegiu les penques tallades a la cassola i continuar la cocció<o:p></o:p></span></span></li>
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: justify; text-justify: inter-ideograph;"><span lang="CA" style="font-family: , serif;"><span style="font-size: large;">Tallar les fulles de les bledes i afegir-les. <o:p></o:p></span></span></li>
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: justify; text-justify: inter-ideograph;"><span lang="CA" style="font-family: , serif;"><span style="font-size: large;">Finalment fer uns clots dins la cassola i tirar-hi l'ou cru. Si es per 4 persones farem 4 clots per 4 ous.<o:p></o:p></span></span></li>
<li class="MsoNormal" style="color: black; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: justify; text-justify: inter-ideograph;"><span lang="CA" style="font-family: , serif;"><span style="font-size: large;">A l’últim minut de cocció he afegit una punta de sobrassada damunt del rovell<o:p></o:p></span></span></li>
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Bon profit!</div>
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El plat blanchttp://www.blogger.com/profile/04572776374464786553noreply@blogger.com0tag:blogger.com,1999:blog-6599022617027022364.post-21191551155170378432019-01-13T19:34:00.002+01:002019-01-13T19:37:03.375+01:00Restaurant Les Cols El diisabte 15/12/2019 hem dinat al restaurant LES COLS d'Olot comarca de La Garrotxa.<br />
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<tr><td class="tr-caption" style="text-align: center;">Menú</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Canapès d'albercoc i ravanet, llavors de carbassa i enciam a la brassa amb mostassa silvestre de blat de moro</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Farinetes de fajol amb premsat d'ànec</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip054s69GnBjqc_2Nqpahx_61LZ6OQKSJsyYHY9YJtTxJQ1RF3Vzm5ZLZASCbsSjZS3JJpn5zTv6G6Xw3LYVY08Nr8I88WVVp-X367KWYquWKp_SOXuSggJmACiVn8oeISkNiFmBsf3Qju/s1600/IMG_2936.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip054s69GnBjqc_2Nqpahx_61LZ6OQKSJsyYHY9YJtTxJQ1RF3Vzm5ZLZASCbsSjZS3JJpn5zTv6G6Xw3LYVY08Nr8I88WVVp-X367KWYquWKp_SOXuSggJmACiVn8oeISkNiFmBsf3Qju/s400/IMG_2936.HEIC" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Espagueti de fajol amb brou de ceps</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR18BOuaLA2gI_QrpDprMN70yfNuJK6KAMSi2zVceLrqvtIUig1qZnEb5ofzizsi3pUQAAmpbFVpvO2z0dedXLhA42fA9ozY8lmwhRZxQkIL5lJ02_oos7e5GfDZXDkD88ZyxA-gibjQpK/s1600/IMG_2937.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR18BOuaLA2gI_QrpDprMN70yfNuJK6KAMSi2zVceLrqvtIUig1qZnEb5ofzizsi3pUQAAmpbFVpvO2z0dedXLhA42fA9ozY8lmwhRZxQkIL5lJ02_oos7e5GfDZXDkD88ZyxA-gibjQpK/s400/IMG_2937.HEIC" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Selección de fans</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAP3QW5eGUf9RhtpIoJ6TgRFRZRf3GO5zxOCEQ5nx6vQMVfjY3zXerSh0l_DKGD5ExBxu_GoVK5H4JehFzYSvu645aHAbW1PddOBrjTtOPZCDSTGQOCsijWOG0W5GuN0ax_SJhl36cQGfY/s1600/IMG_2938.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAP3QW5eGUf9RhtpIoJ6TgRFRZRf3GO5zxOCEQ5nx6vQMVfjY3zXerSh0l_DKGD5ExBxu_GoVK5H4JehFzYSvu645aHAbW1PddOBrjTtOPZCDSTGQOCsijWOG0W5GuN0ax_SJhl36cQGfY/s400/IMG_2938.HEIC" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pa amb oli</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaCulgnKhj_ivAnhAIVgTwH-lVhtPxojRfd_WgMXJhw5FVLOeqY24sdSaaSwECk0-ov1TJcDaekShG5JFj1Oz1ai0zTOgz7OHRpuxHCSwyECXO5GxRFrk58nkroKo_dl3OISWZCzqqnYF_/s1600/IMG_2939.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaCulgnKhj_ivAnhAIVgTwH-lVhtPxojRfd_WgMXJhw5FVLOeqY24sdSaaSwECk0-ov1TJcDaekShG5JFj1Oz1ai0zTOgz7OHRpuxHCSwyECXO5GxRFrk58nkroKo_dl3OISWZCzqqnYF_/s400/IMG_2939.HEIC" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">companyia de les gallines</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih6l8xgs-UAVqnmNjHQGfHxqhyDdIbTQVI2rh3JbREM6pC1MPrUf98F9T8xzoiSR78RKNOB2sqm9oTEdXKocDpNb16uPQ3s1aCNOYqvqpFcMCzuEwiDfTW5gcsQwKsigGjpsRWrYoZd_qa/s1600/IMG_2949.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih6l8xgs-UAVqnmNjHQGfHxqhyDdIbTQVI2rh3JbREM6pC1MPrUf98F9T8xzoiSR78RKNOB2sqm9oTEdXKocDpNb16uPQ3s1aCNOYqvqpFcMCzuEwiDfTW5gcsQwKsigGjpsRWrYoZd_qa/s400/IMG_2949.HEIC" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">decoración de la tala</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieGYVcMKl6ESSrZ-F4Xw6Ye2QJhkRJDyc1TlMUo5NN2dCWpXsZxiBlVxMuXrU-VNdbjPh-w959YLJC5C0TCPdqHsCToae02w-86RSCzM3cGKVT8e595g7309IPmNLE5Lig5yvGgr8YdOk1/s1600/IMG_2940.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieGYVcMKl6ESSrZ-F4Xw6Ye2QJhkRJDyc1TlMUo5NN2dCWpXsZxiBlVxMuXrU-VNdbjPh-w959YLJC5C0TCPdqHsCToae02w-86RSCzM3cGKVT8e595g7309IPmNLE5Lig5yvGgr8YdOk1/s400/IMG_2940.HEIC" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fulles, herbes i flors</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3D9nodXXWvRcPuHzmMyGX1YMDd3UhzK3o2Ilthk_f5hqXElqlEKlQUXoYIFUVdyzUxcq8pDHpv_ae4IvII62qVCIE5gwfu7wrOfQa43nIC0AjS0qhzUJSjyaLtRsRNUmopjqPAzwYwjGq/s1600/IMG_2941.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3D9nodXXWvRcPuHzmMyGX1YMDd3UhzK3o2Ilthk_f5hqXElqlEKlQUXoYIFUVdyzUxcq8pDHpv_ae4IvII62qVCIE5gwfu7wrOfQa43nIC0AjS0qhzUJSjyaLtRsRNUmopjqPAzwYwjGq/s400/IMG_2941.HEIC" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fesols de Santa Pau (D.O.P) cansalasa vegetal amb llet d'ovella</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ6j0KunvF_WZORw_Y8rMqlYaVmb3zA3M0WArhmJTLegRbSw7HSB5Ncj7VhcvEHzD_20O07i1kfvTRhcrINIgFkFd291g18LcspzsRtBggKPMWLjIZa2-BRrk52c5lG3B37R_8VbQ-B6xg/s1600/IMG_2942.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ6j0KunvF_WZORw_Y8rMqlYaVmb3zA3M0WArhmJTLegRbSw7HSB5Ncj7VhcvEHzD_20O07i1kfvTRhcrINIgFkFd291g18LcspzsRtBggKPMWLjIZa2-BRrk52c5lG3B37R_8VbQ-B6xg/s400/IMG_2942.HEIC" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mató gelat, anxova, gàrum</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoX9RHnNHvSneMMZImxt672LSr3jBMDEeo8QrXUoHB9qLvtp4jh1ra82cE9fMrFH_VnJdCq-MW2EqIvVcPFIw016Yg1wxwX-DqQEufVdtsY2wtP3fmd31TBVtIjI2ZxiQ-pJYnf2TFkhUc/s1600/IMG_2943.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoX9RHnNHvSneMMZImxt672LSr3jBMDEeo8QrXUoHB9qLvtp4jh1ra82cE9fMrFH_VnJdCq-MW2EqIvVcPFIw016Yg1wxwX-DqQEufVdtsY2wtP3fmd31TBVtIjI2ZxiQ-pJYnf2TFkhUc/s400/IMG_2943.HEIC" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">royale de tòfona negra de la Garrotxa</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrwe_DFdpEjdMcvNS_O1d3bZuoOM0Is-rtD0C9aGoV28pS-MZqHjC9j7eW8rLa_gPKk93LUi62gFaK3BiHaBg5wtwPiRgkSN6KVNadebhA2LPCmXiIZFv-OmH4dhrUJp41HZjLn7ZTpY86/s1600/IMG_2945.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrwe_DFdpEjdMcvNS_O1d3bZuoOM0Is-rtD0C9aGoV28pS-MZqHjC9j7eW8rLa_gPKk93LUi62gFaK3BiHaBg5wtwPiRgkSN6KVNadebhA2LPCmXiIZFv-OmH4dhrUJp41HZjLn7ZTpY86/s400/IMG_2945.HEIC" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ou fresc del dia, tòfona negre de la Garrotxa i suc de rostit</td></tr>
</tbody></table>
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4wKb8mbzajmbtzBpz7d_0_sYOJfdLOxZgaF_TgGsYcQgShdjy_m7ZRaWsr2vp6217ymZnz-bIhXBUfLmUSIhZ3YPJ86u5KaKtIr1a7wZYoTFEsQCujpFwPMxQg2dPmkwa6WICVNbR3If7/s1600/IMG_2951.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4wKb8mbzajmbtzBpz7d_0_sYOJfdLOxZgaF_TgGsYcQgShdjy_m7ZRaWsr2vp6217ymZnz-bIhXBUfLmUSIhZ3YPJ86u5KaKtIr1a7wZYoTFEsQCujpFwPMxQg2dPmkwa6WICVNbR3If7/s400/IMG_2951.HEIC" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">peus de porc amb naps</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_tyDaht1p2XRARxm90tIEfSI1eNBRhMJFzS3W4qaPiPfaO6qtCloR9xuXRYMF58l9LdsGmEbzG3np28PZ_93zo6xuHA7gbehFKtjZuRiaTKf_OMuNaL2RsLeOOh0GpRuaewotQwOlVeCC/s1600/IMG_2953.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_tyDaht1p2XRARxm90tIEfSI1eNBRhMJFzS3W4qaPiPfaO6qtCloR9xuXRYMF58l9LdsGmEbzG3np28PZ_93zo6xuHA7gbehFKtjZuRiaTKf_OMuNaL2RsLeOOh0GpRuaewotQwOlVeCC/s400/IMG_2953.HEIC" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">rovellons llonganisseta encurtiste, tortell d'Olot</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZCwoEcaiu9O37E9_LftqOMQDDZR4euCXHlreinrUfr9zPmG3e6CDPk0gFGr-98_hPdc4Pc8BgucrU_usiurOR3MWdesosgVgCc9TTvo3RRfNeiBv_Ywcaj3ovB-E4zf38Uxx1Ce-mK0fn/s1600/IMG_2954.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZCwoEcaiu9O37E9_LftqOMQDDZR4euCXHlreinrUfr9zPmG3e6CDPk0gFGr-98_hPdc4Pc8BgucrU_usiurOR3MWdesosgVgCc9TTvo3RRfNeiBv_Ywcaj3ovB-E4zf38Uxx1Ce-mK0fn/s400/IMG_2954.HEIC" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bacallà: llom, brandada, tripa , cocotxa</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO3PWR05vtj9R764pRWdzP1_sxQBDs2bLqLYcmUYaOrdHaEuTI72BkBY7v5X7cVRW63z_OwTf7bWuJhWYDgWDXZFUJry5oSdYeHla9DQ_HxiOLldddfU2Ij3VK6PB8H9nU5aWmctJozeCR/s1600/IMG_2955.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO3PWR05vtj9R764pRWdzP1_sxQBDs2bLqLYcmUYaOrdHaEuTI72BkBY7v5X7cVRW63z_OwTf7bWuJhWYDgWDXZFUJry5oSdYeHla9DQ_HxiOLldddfU2Ij3VK6PB8H9nU5aWmctJozeCR/s400/IMG_2955.HEIC" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">filet de porc raça Duroc, magrana</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSEh041JUV1IP70iM3WWdZof3HKepc_dSkr3E9eVdGKInEyPoyo8b4g73zlwdaZYKnJdHxbcy3vXKY2kBa5xyjKIzeLEqMHtUSf6_QYFKCA5gbshW0JSfSv40P1M2VPDhYgE2kTa1XuPeu/s1600/IMG_2958.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSEh041JUV1IP70iM3WWdZof3HKepc_dSkr3E9eVdGKInEyPoyo8b4g73zlwdaZYKnJdHxbcy3vXKY2kBa5xyjKIzeLEqMHtUSf6_QYFKCA5gbshW0JSfSv40P1M2VPDhYgE2kTa1XuPeu/s400/IMG_2958.HEIC" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">assortit de formatges catalans</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFkOBJwp_VIA5jS4xXMF7KjCmq2D7OgBBUHV3VGS1tUhhHi3GhPmf2ywDFGc8Yiny55jL8vOd81EwppZH8sf80M38rtypURV3k554iAGaQFYtRQlbuy9R3UClytvyDFMguSXvJ2J13CHTw/s1600/IMG_2959.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFkOBJwp_VIA5jS4xXMF7KjCmq2D7OgBBUHV3VGS1tUhhHi3GhPmf2ywDFGc8Yiny55jL8vOd81EwppZH8sf80M38rtypURV3k554iAGaQFYtRQlbuy9R3UClytvyDFMguSXvJ2J13CHTw/s400/IMG_2959.HEIC" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">tres formatges amb melmelada fets d'ells</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCFV3H9zQm1opK-leqrKKJAM8XMKS0hqzt_85qxif3CjsfxIRcxa7y1dWbTbmyHdYZR_mY45CwCaYfPo-5zlkfzGWTiRy2OEaDjug_jcyfRxu60xUJUh1MVHbtc2ZpbWA6VlJCCqTQ8Whyphenhyphen/s1600/IMG_2961.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCFV3H9zQm1opK-leqrKKJAM8XMKS0hqzt_85qxif3CjsfxIRcxa7y1dWbTbmyHdYZR_mY45CwCaYfPo-5zlkfzGWTiRy2OEaDjug_jcyfRxu60xUJUh1MVHbtc2ZpbWA6VlJCCqTQ8Whyphenhyphen/s400/IMG_2961.HEIC" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caqui, fulla de figurera infusionada,vainilla</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIW_st-f057e_-ZOwAqcvHThU7dIcUxLkcCC26I2mgYBVEQtbRjpBAofTK2KNWewSCXsMjzXzL0c1Q3p2oXLIeRZYYe72Yaky5bRayZqFlbLgRMUCMNeM76xZtcdUllr6fRqKWeiswnT1w/s1600/IMG_2965.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIW_st-f057e_-ZOwAqcvHThU7dIcUxLkcCC26I2mgYBVEQtbRjpBAofTK2KNWewSCXsMjzXzL0c1Q3p2oXLIeRZYYe72Yaky5bRayZqFlbLgRMUCMNeM76xZtcdUllr6fRqKWeiswnT1w/s400/IMG_2965.HEIC" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Codony, formate blau de Centelles, nou tendra</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6h6Y5Riw8KRRE6jKOR3pMZAmnrqc4MAQzEeb-_T8rzV0hMrIfKRUk9q8MwaZxxPeX5NUYFAz01rAA3XvtSUdtuF6juR5_D2dQBbpJTRttvoMMl-VBu4FixHY-bk2sCUgbgIAyj7Es8dng/s1600/IMG_2966.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6h6Y5Riw8KRRE6jKOR3pMZAmnrqc4MAQzEeb-_T8rzV0hMrIfKRUk9q8MwaZxxPeX5NUYFAz01rAA3XvtSUdtuF6juR5_D2dQBbpJTRttvoMMl-VBu4FixHY-bk2sCUgbgIAyj7Es8dng/s400/IMG_2966.HEIC" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">paisatge volcànic de tardor</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEC7RhhqrZVwy2Kay4zOokLJWwdOv1qlHt9nICJuDStgw2L9QfSfLpJn7mxzeuimRmmXuNHyVg_R0-_D9BbAf87w_uBs2134h5K1vvx3BylPqZpqQoZkgYbJ_LiDcAnqcREECT17yPwCD6/s1600/IMG_2968.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEC7RhhqrZVwy2Kay4zOokLJWwdOv1qlHt9nICJuDStgw2L9QfSfLpJn7mxzeuimRmmXuNHyVg_R0-_D9BbAf87w_uBs2134h5K1vvx3BylPqZpqQoZkgYbJ_LiDcAnqcREECT17yPwCD6/s400/IMG_2968.HEIC" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rebosteria vegetal </td></tr>
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El plat blanchttp://www.blogger.com/profile/04572776374464786553noreply@blogger.com1tag:blogger.com,1999:blog-6599022617027022364.post-84522239708603509572019-01-05T19:14:00.000+01:002019-01-05T19:14:31.636+01:00FLAM DE TARONJAPer postres del sopar de Cap d'any vaig fer flam de taronja. No he fet cap foto dels flams ( em sap greu) però escric la recepta. igualment.<br />
Varem celebrar-ho a la Molina juntament amb uns bona amics. Aquestes fotos són de la taula parada, e l'excel·lent amanida d'alvocat i gambes que va portar la M. Àngels i la brotxeta de fruita de la Isabel.<br />
Aquesta recepta l'he tret del llibre "LA MÀGIA DE LA CUINA" de la GRAN CARME RUSCALLEDA i dibuixos de Pilarin Bayés<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg6QuG3DwVOgnUHvnAi3O21u32NjLMEWstikEoBkg90RW8ymiDFwoucoosdvrWTve2yY53gl5-oLpx4C3yUYZhxnm6M-I9j9dwjjUK8F8ydDZrBwvEglckoDKgzGDI6MA8ok7nKWJ0DBvn/s1600/IMG_3241.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg6QuG3DwVOgnUHvnAi3O21u32NjLMEWstikEoBkg90RW8ymiDFwoucoosdvrWTve2yY53gl5-oLpx4C3yUYZhxnm6M-I9j9dwjjUK8F8ydDZrBwvEglckoDKgzGDI6MA8ok7nKWJ0DBvn/s400/IMG_3241.HEIC" width="300" /></a></div>
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INGREDIENTS</div>
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1 l de llet</div>
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1 branca de canyella</div>
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4 taronges</div>
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6 ous</div>
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2 rovells</div>
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200 g de sucre blanc</div>
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PER CARAMEL·LITZAR </div>
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150 g de sucre blanc</div>
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80 ml d'aigua</div>
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15 gotes de llimona</div>
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<b>ELABORACIÓ</b></div>
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<ol>
<li>Per fer el caramel poseu al foc un cassó amb tots els ingredients fins aconseguir un caramel fosc. Repartiu-ho a les flameres o vasets i reserveu-ho a temperatura ambient. </li>
<li>Peleu la superfície de les taronges, el màxim de prim que poguem , nomès us interessa la part de color taronja. Reserveu</li>
<li>A dins un pot feu arrencar el bull de la llet amb la branca de canyella. Apagueu el foc afegiui-hi la pell de la taronja, tapeu i deixeu infusionar durant 20 minuts.</li>
<li>Mentrestant acabeu de pelar la taronja , separeu els grills i deixeu-los ben polits i tallats a daus.</li>
<li>En un bol mescleu molt bé els ous, els rovells i el sucre. Afegiu-hi la llet infusionada i remeneneu-ho tot junt i coleu-ho . </li>
<li>Repartiu a cada flamera els trossets de grills de taronja i afegiu-hi la mescla del flam.</li>
<li>Prepareu les flameres dins un recipient per fer el bany maria. </li>
<li>Coueu-ho al forn ben calent a 160ºC durant 30 minuts. </li>
<li>Traieu del forn. Deixeu refredar i poseu a la nevera </li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirCe_fT9PZFeP3djFpG9JpLRqjuYvmq02315SMrFZkcGJKhqY60sZn5a4TK44t1TVFjU9n8L564ddH52RTMzmnyq8mRr5Nfkjr0UUo40rRVOYE4uuZeFqVWCo9qabypxVE84tL63JXwaNt/s1600/IMG_3259.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirCe_fT9PZFeP3djFpG9JpLRqjuYvmq02315SMrFZkcGJKhqY60sZn5a4TK44t1TVFjU9n8L564ddH52RTMzmnyq8mRr5Nfkjr0UUo40rRVOYE4uuZeFqVWCo9qabypxVE84tL63JXwaNt/s400/IMG_3259.HEIC" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amanida d'alvocat i gambes</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRxciGheFySZIV5FoYK1krancfjwlVF-pcMVotw2BYsxMIGAuSInP1C7U5M5UMT8_k8oBXJXTHBx-tY5gG1KmAR0s0HFMrHtVvr60x5v_HvK6vLCbxyP4wkkAupoQ1d8xCy6BmLAuJGBom/s1600/IMG_3260.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRxciGheFySZIV5FoYK1krancfjwlVF-pcMVotw2BYsxMIGAuSInP1C7U5M5UMT8_k8oBXJXTHBx-tY5gG1KmAR0s0HFMrHtVvr60x5v_HvK6vLCbxyP4wkkAupoQ1d8xCy6BmLAuJGBom/s400/IMG_3260.HEIC" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brotxetes de fruita</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFeeiCEqY1x2M7K86bcyuCoX8paU7vbQ41zIaqSbknbb5gf0dcEN5UIHp3tqckz0GYRge7zC4y4Az-TDf6vkS3MTsD4QUATJ5_1YALk5ufHluC-1EPC0zlxlDBJlqhPqOeHS-bWFRDkRUI/s1600/IMG_3256.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFeeiCEqY1x2M7K86bcyuCoX8paU7vbQ41zIaqSbknbb5gf0dcEN5UIHp3tqckz0GYRge7zC4y4Az-TDf6vkS3MTsD4QUATJ5_1YALk5ufHluC-1EPC0zlxlDBJlqhPqOeHS-bWFRDkRUI/s400/IMG_3256.HEIC" width="300" /></a></div>
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<br />El plat blanchttp://www.blogger.com/profile/04572776374464786553noreply@blogger.com1tag:blogger.com,1999:blog-6599022617027022364.post-83206945169838255312019-01-05T19:13:00.001+01:002019-01-08T12:25:00.365+01:00CREMA DE LLIMONALa meva mare m'ha donat moltes llimones dels seu llimoner i m'ha dit : " No ser que fer amb tantes llimones ! ".<br />
Jo m'he posat en funcionament i he començat a fer recerca de cremes de llimona. N'hi ha moltíssimes. M'he decidit per la de la CARME RUSCALLEDA del llibre " La Màgia de la Cuina". És una recepta sense llet, fresca i lleugera.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTR9V6dfHfuX7qlEcb9padjFT9eNN8UGnYqHAVRwutvK2jT9nk4n6JMnUaK19uBHjXijJUgXsvyPKEZN0jmWyb-OIUmb_E9iz8kWzraFa98KvXBYoVw86A2hpXsyRXz2_SEg5RAIs5qdC-/s1600/IMG_3280.HEIC" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTR9V6dfHfuX7qlEcb9padjFT9eNN8UGnYqHAVRwutvK2jT9nk4n6JMnUaK19uBHjXijJUgXsvyPKEZN0jmWyb-OIUmb_E9iz8kWzraFa98KvXBYoVw86A2hpXsyRXz2_SEg5RAIs5qdC-/s400/IMG_3280.HEIC" width="300" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDuKMoU0lAd8UyefmWlRbNciw9OfEFzUrLxaWExR1yMl61-pETulatj9lIjSyHGTiTq6sf82oCJOWTwI3ufqc9GjHPQ9P-mdMq3N0g4TQN-5T6kmbgbwN7n2_IxCFVkUofMvwGCZ-F66HN/s1600/2b065d87-c97c-4db8-a0b2-3c00aad6b794.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDuKMoU0lAd8UyefmWlRbNciw9OfEFzUrLxaWExR1yMl61-pETulatj9lIjSyHGTiTq6sf82oCJOWTwI3ufqc9GjHPQ9P-mdMq3N0g4TQN-5T6kmbgbwN7n2_IxCFVkUofMvwGCZ-F66HN/s400/2b065d87-c97c-4db8-a0b2-3c00aad6b794.JPG" width="300" /></a><br />
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<b>INGREDIENTS</b></div>
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4 ous</div>
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4 llimones grosses ( jo n'he posat 6 de petits)</div>
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300 g de sucre</div>
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50 g de maizena</div>
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1 l d'aigua </div>
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<b>ELABORACIÓ</b></div>
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<b>1. </b>Renteu les llimones i , amb un ratllador, ratlleu tota la pell de reserveu-la.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkZ3DSeLrydSkQbJVL1XP2wyBZyeRrC4-0rQBZkgmll03vKyOLqPt72oH-bRIdPR43hG7tVJVuUvVpyNaHgkQd_pSvIGnLoOvYwN5g5d2FbXzDc0aT3h68dBmMy4bpuXOkATCcqIe7vgdJ/s1600/IMG_3282.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkZ3DSeLrydSkQbJVL1XP2wyBZyeRrC4-0rQBZkgmll03vKyOLqPt72oH-bRIdPR43hG7tVJVuUvVpyNaHgkQd_pSvIGnLoOvYwN5g5d2FbXzDc0aT3h68dBmMy4bpuXOkATCcqIe7vgdJ/s400/IMG_3282.HEIC" width="300" /></a></div>
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2. Expremeu el suc de les llimones. Reserveu.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD7sxCjKPzruNZ5kvcaRqe2OYTORnmgHxWcUulegCH2D4UqUWHYg6jq0cjSFxc_wx9VAV1_39BQDwZ1YAopMzQ38eQ1vyR86Qw9vUSPNFlrWONqBDrjlQRUXBVroa1xlUEYr5ilduzjM-v/s1600/IMG_3283.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD7sxCjKPzruNZ5kvcaRqe2OYTORnmgHxWcUulegCH2D4UqUWHYg6jq0cjSFxc_wx9VAV1_39BQDwZ1YAopMzQ38eQ1vyR86Qw9vUSPNFlrWONqBDrjlQRUXBVroa1xlUEYr5ilduzjM-v/s400/IMG_3283.HEIC" width="300" /></a></div>
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<span style="text-align: left;">3. En un pot que hi càpiga tot el volum, poseu-hi el sucre, els ous i la maizena treballeu el conjunt fins que tots els ingredients estiguin intregrats , que no quedin gromulls.</span></div>
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<span style="text-align: left;">4. Afegiu-hi la ratlladura i el suc de les llimones i l'aigua prèviament escalfada per agilitzar la feina.</span></div>
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<span style="text-align: left;">5. Poseu-ho al foc i remeneu-ho continuament fins que arrenqui el bull.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhsSilUhbHK9YJpg7jJxIld3mBu8jo_rg5VS4cJ6b-WfeQkGhFxm7JjoFJG16zB1CYxrVXAH4HrnrhUeN1VbjBuf6FDsAP5BehhYecrnOotrRQIa9Ln-Fh_TEtjJHcBLLlxepHMFnZXnQa/s1600/IMG_3286.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhsSilUhbHK9YJpg7jJxIld3mBu8jo_rg5VS4cJ6b-WfeQkGhFxm7JjoFJG16zB1CYxrVXAH4HrnrhUeN1VbjBuf6FDsAP5BehhYecrnOotrRQIa9Ln-Fh_TEtjJHcBLLlxepHMFnZXnQa/s320/IMG_3286.HEIC" width="240" /></a></div>
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<span style="text-align: left;">6. Coleu la crema obtinguda i repartiu-la en platets o copes , reserveu-la a la nevera fins el moment de menjar-la.</span></div>
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<br />El plat blanchttp://www.blogger.com/profile/04572776374464786553noreply@blogger.com0tag:blogger.com,1999:blog-6599022617027022364.post-28681165958204438802018-12-14T12:15:00.001+01:002018-12-14T12:15:17.354+01:00Galetes de Nadal<div class="separator" style="clear: both; text-align: left;">
Per celebrar el meu aniversari he fet galetes de Nada </div>
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Aquesta és la recepta<br />
<br />
<h3>
Ingredients:</h3>
400 g de farina tamisada<br />
200 g de mantega<br />
150 g de sucre<br />
1 ou gran o dos de petits<br />
1 cullerada de gingebre<br />
1 cullerada de canyella<br />
1/cullerada de sal<br />
1/ cullerada de bicarbonat<br />
<br />
<h4>
Elaboració:</h4>
<br />
<ol>
<li>Barrejar la farina tamisada amb la sal, el bicarbonat , la canyella i el gingebre i reservar. </li>
<li>En un robot batre la mantega pomada ( 1 minut microoones a 350) i el sucre fins que estigui ben barrejat. </li>
<li>Afegir-hi l'ou batut ( com per fer una truita) i continuar batent. fins que tots els components estiguin integrats.</li>
<li>Afegir-hi la farina reservada de mica en mica , sense deixar d'amasar fins que es formi una bola. </li>
<li>Posar la bola a la nevera embolicada amb film i deixar-la com a mínim una hora, també es pot deixar toda un dia. </li>
<li>Enjegar el forn a 180ºC amb aire.</li>
<li>Posar la bola en una superfície enfarinada i estirar la ammassa amb l'ajuda d'un corror fins obtenir un gruix de 0,5 cm. </li>
<li>Am el talla pasta fer les formes de les galetes </li>
<li>Posar-les en una safat de forn coberta amb paper de cuina o planxa de silicona </li>
<li>Coures entre 8-12 minuts</li>
<li>Deixar refrear </li>
<li>Decorar , jo hi he posat sucre glaç</li>
<li>Guardar en una caixa hermètica.</li>
</ol>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha2AX3YoOag3sesaUKWKcYDudvR1lKpf_mBwc8ldYJBhqgdLbDZGqR_cDOZke05gXu4gzqz026rQIIMxznVnvKR5krgeubjEolYwh2xBadZ4WW6CKGvlo5KOlf7Ed10JS5TfjxDQDendos/s1600/IMG_2875.HEIC" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha2AX3YoOag3sesaUKWKcYDudvR1lKpf_mBwc8ldYJBhqgdLbDZGqR_cDOZke05gXu4gzqz026rQIIMxznVnvKR5krgeubjEolYwh2xBadZ4WW6CKGvlo5KOlf7Ed10JS5TfjxDQDendos/s400/IMG_2875.HEIC" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coure al forn a 180ºC (8-12 minuts) </td></tr>
</tbody></table>
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<br />El plat blanchttp://www.blogger.com/profile/04572776374464786553noreply@blogger.com0tag:blogger.com,1999:blog-6599022617027022364.post-16648593866298307132018-01-07T22:00:00.001+01:002018-01-07T22:07:31.338+01:00TORTELL DE REIS<div class="separator" style="clear: both; text-align: center;">
</div>
Per fer el tortell de reis he buscat molta informació. M'he quedat en tres receptes: la del llibre "Brioxeria " d'en Xavier Barriga, un video del diari ARA i una altra de l'acadèmia de cuina Hoffman.<br />
De totes les tres receptes he fet la meva.<br />
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<h3>
<b>Ingredients</b></h3>
Per fer un tortell gran o dos tortells normals<br />
<b>massapà:</b><br />
200 g d'ametlla crua triturada<br />
200 g de sucre<br />
1 clara d'ou<br />
<br />
<b>Massa tortell </b><br />
250 g de farina de força<br />
5 g de sal<br />
50 g de sucre<br />
3 ous<br />
50 g de mantega<br />
65 mL de llet<br />
20 g de llevat fresc<br />
ratlladures 1/2 llimona<br />
ratlladures 1/2 tarnja<br />
Fruites confitades ( cireres, taronja , meló..)<br />
<br />
<h3>
Elaboració:</h3>
<div>
<b>Massapà</b></div>
<div>
barrejar l'ametlla, amb el sucre i la clara fins que quedi una massa compacta. Guardar a la nevera embolicat amb film de plàstic</div>
<div>
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<div>
<b>Tortell</b></div>
<div>
<ol>
<li>Poseu dins el vol de l'amassadora ( Kitchenaid) la farina, el sucre, la sal , els ous i les ratlladures. Comenceu a amassar. </li>
<li>Dissoleu el llevat en la llet tèbia i afegiu-la lentament a la massa.</li>
<li>Continueu amassant fins que es formr una bola. </li>
<li>Reserveu la massa a la nevera tapada durant 24 hores </li>
<li>Traieu la massa de la nevera. En aquest moment s'ha de decidir si es vol fer un o dos tortells. En cas que es vulguin fer dos tortells s'ha de partir la massa.</li>
<li>Amb un corró, aplaneu i estireu la massa fins formar un rectangle.</li>
<li>Al damunt de la massa estirada poseu-hi el massapà de forma cilíndrica i allargada ( com si fos una botifarra)</li>
<li>Cargoleu la massa al voltant del massapà i formeu un cuc.</li>
<li>Ajunteu les dues puntes ( posar una punta dina l'altra) i formeu una corona.</li>
<li>Pinteu el tortell amb rovell d'ou lleugerament batut amb unes gotetes d'aigua </li>
<li>Adorneu el tortell amb les fruites confitades . Tapeu-lo amb un drap i deixeu-lo en un lloc càlid i sense corrent d'aire perquè fermenti fins que hagi doblat el seu volum ( mínim dues hores)</li>
<li>Escalfeu el forn 180ºC ( aire)</li>
<li>Quan el tortell hagi fermentat escampeu-hi sucre i coeu-lo al forn 19 minuts.</li>
<li>El tortell anirà creixent i anirà agafant un color molt bonic.</li>
<li>Deixeu-lo referendar abans de menjar.</li>
</ol>
<div>
Nota: Si voleu posar-hi la figureta del rei i la fava, tal com diu la tradició. S'ha d'enfonsar al massapà just abans d'enrrotllar-lo amb la massa. </div>
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<br />El plat blanchttp://www.blogger.com/profile/04572776374464786553noreply@blogger.com26tag:blogger.com,1999:blog-6599022617027022364.post-30680880002020619882017-07-15T11:27:00.001+02:002017-07-15T11:32:57.616+02:00Pastís fred de porros i gambes de la mussolina de llima<div>
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Aquesta recepte és del Blogger de la cuina de l'Eri</div>
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<b>Ingredients</b></div>
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4 porros ( només la part blanca)</div>
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250 g de gambes congelades pelades petites </div>
200 mL de nata líquida </div>
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3 ous </div>
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Oli d'oliva </div>
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<b>Ingredients per mussolina </b></div>
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175 g de maionesa natural o de pot</div>
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75g de nata líquida</div>
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El suc d'una llimona</div>
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Sal pebre</div>
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Per a la decoració : rodanxes de llima i pinyons torrats o ametlles filatejada torrada </div>
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<b>Elaboració </b></div>
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Tallar els porros i els saltagem a foc suau amb una mica d'oli. Quan estiguin cuits la colem per treure l'excés d'oli.</div>
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En l'oli que ha quedat, saltem les gambes prèviament descongelades , les posem al colador amb els porros.</div>
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En un bol batem els ous , afegim els porros , les gambes , la nata líquida , sal i pebre. Tot ben remanat,</div>
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Folren un motlle amb paper de cuina i pintem amb mantega el fondo i les parets del motllo. Aboquem la mescla i ho tapem amb paper d'alumini..</div>
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Coem a al forn a 220 graus al bany maria durant una hora aproximadament.</div>
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<b>Preparació de la mussolina </b></div>
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En un bol posem la maionesa i anem afegin la nata líquida de mica en mica. Poc a poc afegim el suc de llima . Provem i Rectifiquen de sal si cal . Si es vol mes clara s'hi pot afegir mes nata o aigua .</div>
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<b>Muntatge del pastís </b></div>
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Desmotllem , posem al damunt una mica de la mussolina i reservem la resta que acompanyarem alhora de servir en una gerra. Afegim uns pinyons torrats o ametlles filatejades torrades i decorem amb rodanxes de llima. </div>
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Bon profit! </div>
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El plat blanchttp://www.blogger.com/profile/04572776374464786553noreply@blogger.com0tag:blogger.com,1999:blog-6599022617027022364.post-43550833278208427892016-08-24T11:46:00.001+02:002016-08-26T11:27:33.073+02:00Restaurant Sant Pau He antat a dinar al restaurant Sant Pau de la CARME RUSCALLEDA al poble de Sant Pol de mar.<br />
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Ha estat una experiencia extraordinària. Un festival d'emocions de gustos, d'olors i de sensacions ...però, totes bones !</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWbzJt-rKnjqTkVDCEZv2n05sUQmTLDLusob_L62_-g5ozf7E1JA8ZkRWDAKikulfgj-f2st8MqNyRKAiGfdMPE_tDDMO3Li0wjaGaNr8NNvhRoBIM00jdqVFDNvd2HYZEdqwZ6L1G5DWi/s1600/IMG_5515.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWbzJt-rKnjqTkVDCEZv2n05sUQmTLDLusob_L62_-g5ozf7E1JA8ZkRWDAKikulfgj-f2st8MqNyRKAiGfdMPE_tDDMO3Li0wjaGaNr8NNvhRoBIM00jdqVFDNvd2HYZEdqwZ6L1G5DWi/s400/IMG_5515.jpg" width="400" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyAE79t0q5M6zO5-w0Kkwe6e9IU2t9488H1cC-4Apm_dzjr2UCFc-8Pn1QqD9e1qXXi_HP4cmuJQ1aESG3v2RMZMUZUlY7SyBkwL4Erl7SSZW7k3hF60JLA644W_0r2Zs51eYz6o-EgFJK/s1600/IMG_2866.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyAE79t0q5M6zO5-w0Kkwe6e9IU2t9488H1cC-4Apm_dzjr2UCFc-8Pn1QqD9e1qXXi_HP4cmuJQ1aESG3v2RMZMUZUlY7SyBkwL4Erl7SSZW7k3hF60JLA644W_0r2Zs51eYz6o-EgFJK/s400/IMG_2866.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">La vista des de la taula </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWmOQSAGux2WCX_kbWKrE-xlPF_dZP0HLlAMC838dmjBGHlS_wre2bOjJhORUy0uGKsMh0VHyx7Vy8NoHRgVTNE4Ejq6sVFi_nvvxHOL39dKqBp77l3E2DY3tOjv69wAW7lxpCdtS7iIj/s1600/IMG_2868.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWmOQSAGux2WCX_kbWKrE-xlPF_dZP0HLlAMC838dmjBGHlS_wre2bOjJhORUy0uGKsMh0VHyx7Vy8NoHRgVTNE4Ejq6sVFi_nvvxHOL39dKqBp77l3E2DY3tOjv69wAW7lxpCdtS7iIj/s400/IMG_2868.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Una copa de cava per començar</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEnkZopyQs6LFvxysI9Zg-nCXcYscjtyH4nIx5f8cVkKeElPCIPPO8eiGUJH63Vmi7HYAJJtsNwa7rFsPPiSX2ZLjtm9gcqtIXeoWKzC7GusajYQOwADNj2nPtwU7uy7EPiZFzWXVgDe1n/s1600/IMG_5474.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEnkZopyQs6LFvxysI9Zg-nCXcYscjtyH4nIx5f8cVkKeElPCIPPO8eiGUJH63Vmi7HYAJJtsNwa7rFsPPiSX2ZLjtm9gcqtIXeoWKzC7GusajYQOwADNj2nPtwU7uy7EPiZFzWXVgDe1n/s400/IMG_5474.jpg" width="266" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGYszVY5_Eg8Ndr0VQ3ZEimA6Nrz_v95MB_gZjyii9YVM-3NYoA1xIKH6lKWSXe7B98U-rBB9lXkysoskiYTJ2zWheL7v6cTE8Sw_IRejgXm8yGbShWKg1xMaMAuiUJ2GuhJkUKbidlqa6/s1600/IMG_5473.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGYszVY5_Eg8Ndr0VQ3ZEimA6Nrz_v95MB_gZjyii9YVM-3NYoA1xIKH6lKWSXe7B98U-rBB9lXkysoskiYTJ2zWheL7v6cTE8Sw_IRejgXm8yGbShWKg1xMaMAuiUJ2GuhJkUKbidlqa6/s400/IMG_5473.jpg" width="266" /></a></div>
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COMENÇA EL BALL</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkBkptwF6a3mm_pFzGOLLpe8uI5rQ6cp174_cJ8vkx1RfLbGSk4hxq6HohyphenhyphenzTed__CzTa77WofgFyC9AlRvIGnxk3AjV89tUMY1DSWfQ_Cw2WYqXmKoCEwpWAOQF6kcIgJ4XBtJcrc6ySi/s1600/IMG_2869.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkBkptwF6a3mm_pFzGOLLpe8uI5rQ6cp174_cJ8vkx1RfLbGSk4hxq6HohyphenhyphenzTed__CzTa77WofgFyC9AlRvIGnxk3AjV89tUMY1DSWfQ_Cw2WYqXmKoCEwpWAOQF6kcIgJ4XBtJcrc6ySi/s400/IMG_2869.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">POP<br />
pop, ceba tendra , pebrot ,julivert, cireres</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZdkCEVzMFBY1y8qldaNe2Alzqpv2nWwY99c5CJwBcqOdvdpDATZNnD4mRBaekFe5bq0hASKOF6qesJy_z3gSrNPGHFPYgFNAl9n05QORIwtYPOftaPCSvIRhfxeDU-yMm5DK0TitmCKzJ/s1600/IMG_2870.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZdkCEVzMFBY1y8qldaNe2Alzqpv2nWwY99c5CJwBcqOdvdpDATZNnD4mRBaekFe5bq0hASKOF6qesJy_z3gSrNPGHFPYgFNAl9n05QORIwtYPOftaPCSvIRhfxeDU-yMm5DK0TitmCKzJ/s400/IMG_2870.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">CHA-CHA-CHA<br />
Xalota, xampinyó, chardonnay</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8YEXNEqgrb0LX8QAbaSDnDCwkJoMnTDKUEqkXr4Lmta88Y8XlNE0Z_zWFbzTyPuEbZ4POJDMHmFVlhOQxbqdtnw79LQgX-MqJRol0wrOhIPSEnDBtHNPhnlCIHdF5SuHkaqv-cmjHk4WI/s1600/IMG_2871.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8YEXNEqgrb0LX8QAbaSDnDCwkJoMnTDKUEqkXr4Lmta88Y8XlNE0Z_zWFbzTyPuEbZ4POJDMHmFVlhOQxbqdtnw79LQgX-MqJRol0wrOhIPSEnDBtHNPhnlCIHdF5SuHkaqv-cmjHk4WI/s320/IMG_2871.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">SEVILLANES<br />
pix fregit, olives sevillanes, ajoblanco</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ2mqKAPpoguRGcW8qdoSra-gKAXx71HGu8lv8we657sFESEA6lbfppzlAO-mjdsnoMf7zv7NW1AjJY5noykvfi-W8RD4V8VDwWMUdnuicX3TIUWeXRO_zi5T8bGvGauqfcJtZ762_U0Wv/s1600/IMG_2874.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ2mqKAPpoguRGcW8qdoSra-gKAXx71HGu8lv8we657sFESEA6lbfppzlAO-mjdsnoMf7zv7NW1AjJY5noykvfi-W8RD4V8VDwWMUdnuicX3TIUWeXRO_zi5T8bGvGauqfcJtZ762_U0Wv/s400/IMG_2874.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">LA BAMBA<br />
tortita, hoja santa, gorgil, achiote, alvocat</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC1ogWIKD5n4DQipCV-YrahyphenhyphenEQP3RFpXoLfINIn1Nr1NG-qaiGOPYrRR5nZu5I2AxfH7wfBLfkAiCZM4W6KFfBl_t2pSP23fFf7Rs0gkLldpXzOd4jik1eenK7Rzu7g6t1QcNdJWnbphpp/s1600/IMG_2876.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC1ogWIKD5n4DQipCV-YrahyphenhyphenEQP3RFpXoLfINIn1Nr1NG-qaiGOPYrRR5nZu5I2AxfH7wfBLfkAiCZM4W6KFfBl_t2pSP23fFf7Rs0gkLldpXzOd4jik1eenK7Rzu7g6t1QcNdJWnbphpp/s400/IMG_2876.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">SALSA<br />
Textura de tomàquet, maduixa, granadilla, tapioca</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzTpYadWG2Mow6HkVsszEG5cGlCWLWJr-hqxSbB15JZ5xNlr87pDT9ONYotFE2lC3fOztp5uCborXGhdzlMj9_pFC-GZctziGpLX7ewb0GcxSsro_I0M8ey8QVK7fag0snOpajshEfWTqf/s1600/IMG_2879.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzTpYadWG2Mow6HkVsszEG5cGlCWLWJr-hqxSbB15JZ5xNlr87pDT9ONYotFE2lC3fOztp5uCborXGhdzlMj9_pFC-GZctziGpLX7ewb0GcxSsro_I0M8ey8QVK7fag0snOpajshEfWTqf/s400/IMG_2879.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">TWIST<br />
llagostins, leche de tigre, poma, cibulet, aigua de mar.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNNMz3wmdjIui_eddvKDdzKK-YLEkAR7al7fxbo8sov9aDLcuu8y1njj9z9ZVz5Nmp2Udk1TXlvTa7pYcB7XdkQ4pr2tPzw3PGURZW4StlOzrZczTs02bF779yEfSfWF_p-3MYXXXJ-1N0/s1600/IMG_2881.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNNMz3wmdjIui_eddvKDdzKK-YLEkAR7al7fxbo8sov9aDLcuu8y1njj9z9ZVz5Nmp2Udk1TXlvTa7pYcB7XdkQ4pr2tPzw3PGURZW4StlOzrZczTs02bF779yEfSfWF_p-3MYXXXJ-1N0/s400/IMG_2881.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BALL DE GITANES<br />
gamba, pasta fresca, olives</td></tr>
</tbody></table>
<div style="text-align: center;">
COEMCEN ELS PLATS CALENTS</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXgpjwx6Q9Slyml596WBkgYJXzANxrMfwvBUHootw1ZAfwboFhz69Kv5ZzAYW1I4UutlbSSef-0olELQnuf_2dfamDARATPtPs-SCg2OfZtTIMmCwVx8NKoFhIq4Yds7_E5W3ieL0z9wIC/s1600/IMG_2882.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXgpjwx6Q9Slyml596WBkgYJXzANxrMfwvBUHootw1ZAfwboFhz69Kv5ZzAYW1I4UutlbSSef-0olELQnuf_2dfamDARATPtPs-SCg2OfZtTIMmCwVx8NKoFhIq4Yds7_E5W3ieL0z9wIC/s400/IMG_2882.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">RAP<br />
rap, coco, menta, alfàbrega, albergínia, curry vermell</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLs3ZxEncxgLxSAVJr1Vk8mXdvb6jHJVJJsMct1qJ_9ParEgQaWkFctYUNDtm8Vx02_-UM7QpEuj3AhyPEo9Mpm75hrkIIos2SQ35iyhGGdJOwtAz-nXVyf_zCSHzOZInDDvt-hY43cn2j/s1600/IMG_2884.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLs3ZxEncxgLxSAVJr1Vk8mXdvb6jHJVJJsMct1qJ_9ParEgQaWkFctYUNDtm8Vx02_-UM7QpEuj3AhyPEo9Mpm75hrkIIos2SQ35iyhGGdJOwtAz-nXVyf_zCSHzOZInDDvt-hY43cn2j/s400/IMG_2884.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">SARDANA<br />
esperdenyes, carbassó, arròs melós</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6U18egzUEA9Iz7hvZd_tryJJDO8rUkSD6ZZxUBXJLzGyLzvIVBAyKKcE0dT2VRDNjXFY0fVwfpq6mvJSPeq0O6rk3T1XNXFT5Wo_oiTveWlpnKIFXifn1U8jfGU7EjFGfzVbCEnWGM3mE/s1600/IMG_2887.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6U18egzUEA9Iz7hvZd_tryJJDO8rUkSD6ZZxUBXJLzGyLzvIVBAyKKcE0dT2VRDNjXFY0fVwfpq6mvJSPeq0O6rk3T1XNXFT5Wo_oiTveWlpnKIFXifn1U8jfGU7EjFGfzVbCEnWGM3mE/s400/IMG_2887.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">COUNTRY<br />
pluma ibèrica, botifarra i xistorra, vegetals, quetxup</td></tr>
</tbody></table>
<div style="text-align: center;">
POSTRES</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkaUaJr_yFIBPcvMuy9JOe9yiRWcBqInQx2CtC8vYTD_AUBKtaOfikHO3LF430VZ9ydd3g0sexDLax6Sj5LXr_jEMMFI9UKyvTSeMth_kNznyC3AMGd63kWa85YkKLNJr-BijhzoAkwknC/s1600/IMG_2888.JPG" imageanchor="1"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkaUaJr_yFIBPcvMuy9JOe9yiRWcBqInQx2CtC8vYTD_AUBKtaOfikHO3LF430VZ9ydd3g0sexDLax6Sj5LXr_jEMMFI9UKyvTSeMth_kNznyC3AMGd63kWa85YkKLNJr-BijhzoAkwknC/s400/IMG_2888.JPG" width="300" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnNWyUXZuBvNlFhAZ8O28_e7W2aZzVdEDocpdSgRrqrWQ0XGM5iJj9YTDADN8k-mi8gwklFi6plhaY19xKIF2vZ4cdNekUszaRDVwrwQBr2pppDlVeGNi26SYF12QVQv84QR5zM_dObi1R/s1600/IMG_2889.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnNWyUXZuBvNlFhAZ8O28_e7W2aZzVdEDocpdSgRrqrWQ0XGM5iJj9YTDADN8k-mi8gwklFi6plhaY19xKIF2vZ4cdNekUszaRDVwrwQBr2pppDlVeGNi26SYF12QVQv84QR5zM_dObi1R/s400/IMG_2889.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">MERENGUE<br />
ruibarbre, fruits vermells, kirsch</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHErehP7gAmzHwoudmpAUE2MMuER8pHLQ66nbNYanmfvXyo3xfPSmPPMoh1KUiSYPYbZ2AAOoX5AhvL5zhdcc2f86o399UpSs1ZKgHD9j3E36Fr9AenyqwejAzod8AwOg5HOTcCR2sShkA/s1600/IMG_2890.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHErehP7gAmzHwoudmpAUE2MMuER8pHLQ66nbNYanmfvXyo3xfPSmPPMoh1KUiSYPYbZ2AAOoX5AhvL5zhdcc2f86o399UpSs1ZKgHD9j3E36Fr9AenyqwejAzod8AwOg5HOTcCR2sShkA/s400/IMG_2890.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">HIHON BUYO<br />
gelat de fulles de sakura, umeboshi, galeta cruixent</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLvkwCLftuzIc6HeFE1bgcfwlDvdNwN3O7brO7KRj7GtVlDouX-Q3SpwbemER_Pob-Za5et_OXs58MwT5Z_kYCH5TdBenbJUPoTUTPG4eC5XMQdBLK-ACDD29ssXtHo0u5EzxfvQanueyX/s1600/IMG_5446.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLvkwCLftuzIc6HeFE1bgcfwlDvdNwN3O7brO7KRj7GtVlDouX-Q3SpwbemER_Pob-Za5et_OXs58MwT5Z_kYCH5TdBenbJUPoTUTPG4eC5XMQdBLK-ACDD29ssXtHo0u5EzxfvQanueyX/s400/IMG_5446.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dedicant-me el seu llibre :"CUINAR PER SER FELIÇ"</td></tr>
</tbody></table>
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AL JARDÍ HEM PRES EL CAFÈ I.....</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilPvUqWxCZTFAiMNOmq52eHaM3HHZ8vWbYW32eMVTWuVmf0wyKLbMI-LOQYPPBw8M7N68DXePv6q6qsBIFOXLOY55EYcoB0A2hzmNiM6Fezzy3x0Zd4P0lQzwmsLgBg0IMBByFPHt-wY60/s1600/IMG_5480.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilPvUqWxCZTFAiMNOmq52eHaM3HHZ8vWbYW32eMVTWuVmf0wyKLbMI-LOQYPPBw8M7N68DXePv6q6qsBIFOXLOY55EYcoB0A2hzmNiM6Fezzy3x0Zd4P0lQzwmsLgBg0IMBByFPHt-wY60/s400/IMG_5480.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Els vidres del fondo és la cuina </td></tr>
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EL LLEÓ!!!</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFRkAkdXNb3KszonxYDIlrAIpdWNKezRQ9fD6Y3PSYqeXbELdHntRZu7uA2Dt_tVNmOSC-7Lq_EzJtODJdrTedDuQ0Sqnpxk2bFMGB0jEoeR1FhPJhKwFFM44ZTLaR9noNoNrQhHhUTrec/s1600/IMG_2898.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFRkAkdXNb3KszonxYDIlrAIpdWNKezRQ9fD6Y3PSYqeXbELdHntRZu7uA2Dt_tVNmOSC-7Lq_EzJtODJdrTedDuQ0Sqnpxk2bFMGB0jEoeR1FhPJhKwFFM44ZTLaR9noNoNrQhHhUTrec/s320/IMG_2898.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">LLEÓ<br />
Està fet de diferents texturas de pastes dolces </td></tr>
</tbody></table>
<div style="text-align: center;">
Pasta de full, cabell d'àngel i pinyons</div>
</div>
<div style="text-align: center;">
Philo amb regalèssia i sidral</div>
<div style="text-align: center;">
cookie de cafe</div>
<div style="text-align: center;">
galeta de cardemom</div>
<div style="text-align: center;">
xocolata negre i grué</div>
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xocolata blanca amb pebre rosa </div>
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Xocolata amb llet , gerds lyo i perles cracants</div>
<div style="text-align: center;">
Brick cítric i escut de xocolata</div>
<div style="text-align: center;">
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuR3zpqVL274Hn-zGK50ftL2j7ntFx9takAX4riuft4Du-_Pxh1aL20PCCwCVDz3mCP5tsQTvwdO_yJiq9DiWWN-4XhMs-or6uxlPzNHki4Jz66p7C0vefv5Pkcc01jNZVdhBXnSbrdnuB/s1600/IMG_5488.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuR3zpqVL274Hn-zGK50ftL2j7ntFx9takAX4riuft4Du-_Pxh1aL20PCCwCVDz3mCP5tsQTvwdO_yJiq9DiWWN-4XhMs-or6uxlPzNHki4Jz66p7C0vefv5Pkcc01jNZVdhBXnSbrdnuB/s400/IMG_5488.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Plantes aromàtiques </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqDR3rjMlkuHfmu0tzkUPWRdlj1phP7WwhgWGEUaNWQyHaPuChMEDV-psMtHP7ydkSHi_3lJoPQK41hdFiBtt8cMbMQZOslb_fQRj9-_unVmzBNwmOFRoOtA1zrEcFbGQ-Z8mtJMsSYxvI/s1600/IMG_5493.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqDR3rjMlkuHfmu0tzkUPWRdlj1phP7WwhgWGEUaNWQyHaPuChMEDV-psMtHP7ydkSHi_3lJoPQK41hdFiBtt8cMbMQZOslb_fQRj9-_unVmzBNwmOFRoOtA1zrEcFbGQ-Z8mtJMsSYxvI/s400/IMG_5493.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ha estat fantàstic!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPm1rIzS0ri7onp0mULkMMN_zG2CHQyX9Q4YAXO53zAV5t4VcvYb5khUdgeuhPCk82cdVR4LdsgXPTvwckHMrj0UUvJ6FtrlZ-iyOtjRVcH2c8nfwUbjx6LPyUbvfi09uC_VQwEjFjRP_t/s1600/IMG_2902.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPm1rIzS0ri7onp0mULkMMN_zG2CHQyX9Q4YAXO53zAV5t4VcvYb5khUdgeuhPCk82cdVR4LdsgXPTvwckHMrj0UUvJ6FtrlZ-iyOtjRVcH2c8nfwUbjx6LPyUbvfi09uC_VQwEjFjRP_t/s400/IMG_2902.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption">He estat acompanyada en tot moment i durant 30 anys per l'Enric!</td></tr>
</tbody></table>
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El plat blanchttp://www.blogger.com/profile/04572776374464786553noreply@blogger.com1tag:blogger.com,1999:blog-6599022617027022364.post-12037276912828070932016-08-20T17:30:00.001+02:002016-08-24T11:48:29.790+02:00Pastís de fruita fresca de la Carme Ruscalleda<span style="font-family: "times"; font-size: 16pt;">Aquest pastís ja l'havia fet.
El vaig presentar en vasos individuals i adornat amb maduixes. Aquest
estiu l'he fet dues vegades més i en tots dos casos l'he presentat sencer i
adornat amb fruita d'estiu.</span><br />
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<span style="font-family: "times"; font-size: 16.0pt;">És un pastís fàcil de fer i dóna molt bon resultat.
És fresquet i lleuger. El pots fer amb antelació i congelar-lo. <o:p></o:p></span></div>
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<span style="font-family: "times";"><span style="font-size: 16pt;">Per veure la recepta </span></span><a href="http://elplatblanc.blogspot.com.es/2010/06/pastis-amb-fruites-fresques.html" target="_blank"><span style="color: #0000ee; font-family: "times";"><span style="font-size: 21px;"><u>clica</u></span></span><span style="font-family: "times";"><span style="font-size: 16pt;"> aquí</span></span></a><o:p></o:p></div>
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<tr><td class="tr-caption" style="text-align: center;">decorat amb préssec, gerds i kiwi.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">decorat amb préssec i cireres</td></tr>
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<br />El plat blanchttp://www.blogger.com/profile/04572776374464786553noreply@blogger.com0tag:blogger.com,1999:blog-6599022617027022364.post-3279532273791892482016-07-23T10:39:00.001+02:002016-08-20T17:31:16.691+02:00Coca de fornerMirant el llibre del Xavier Barriga m'he animat a fer la coca de forner .<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzmiHjooBzNALJvsYa_YWcdD4Yxt6DiK3oJweU6AG2jB_Whskz81t2Doayft75q9kZfBMCAdtoDArUi7LUtkWFaBaFMVkhxc6wHgSCqyt4BYLQ3hFlSqVf8uMw5umFu2aNObcMnlvWVNNv/s640/blogger-image-1834394027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzmiHjooBzNALJvsYa_YWcdD4Yxt6DiK3oJweU6AG2jB_Whskz81t2Doayft75q9kZfBMCAdtoDArUi7LUtkWFaBaFMVkhxc6wHgSCqyt4BYLQ3hFlSqVf8uMw5umFu2aNObcMnlvWVNNv/s400/blogger-image-1834394027.jpg" width="300" /></a></div>
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<b>Ingredients </b></div>
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500 g de farina de força </div>
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10 g de sal</div>
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35 mL d'oli d'oliva verge extra</div>
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300 mL d'aigua freda</div>
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10 g de llevat fresc</div>
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Pinyons</div>
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Sucre </div>
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Anís</div>
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<b>Elaboració </b></div>
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Poseu dins un bol per poder amassar ,</div>
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la farina, la sal, l'oli i comenceu a amassar. Jo ho he fet amb la kitchenaid utilitzant el ganxo. Aneu afegint poc a poc l'aigua freda fins que s'hagi absorbit tota. A continuació afegiu-hi el llevat esmicolat El procès d'amassar dura uns 8 o 9 minuts.<br />
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Traieu la massa i feu-na una bola damunt el marbre lleugeramednt enfarinat.</div>
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Poseu la bola dins un bol enfarinat i tapat en film i deixeu-la reposar 1 hora .</div>
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Passat aquest temps repòs dividiu la massa en trossos d'uns 200 g i estireu cada porció . Us sortiran 4 coques .</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYxsJAFYQPWEvjMoTSmnX0bXxTAchpLxsqbgrurJFOt9BMoBhf0Z7iDPRYavCEPWU1yew95m74FWxC3n2kCmFPXg1FwWRo5iYLCf5-KWc65cH85mZZ_MzFrDG99CCtWRYu4_L5tngzqTY/s1600/IMG_2343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYxsJAFYQPWEvjMoTSmnX0bXxTAchpLxsqbgrurJFOt9BMoBhf0Z7iDPRYavCEPWU1yew95m74FWxC3n2kCmFPXg1FwWRo5iYLCf5-KWc65cH85mZZ_MzFrDG99CCtWRYu4_L5tngzqTY/s400/IMG_2343.JPG" width="300" /></a></div>
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Deixeu-les fermentar tapades amb un drap humit uns 90 minuts . Jo les he posat dins el forn apagat .</div>
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Un cop passat el temps de fermentació poseu-hi els pinyons i el sucre per sobre . </div>
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Coeu-les 15 minuts al forn a 200 graus </div>
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Tan bon punt les traieu del forn tireu-hi un raig d'anís i deixeu-les refredar .</div>
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El plat blanchttp://www.blogger.com/profile/04572776374464786553noreply@blogger.com1tag:blogger.com,1999:blog-6599022617027022364.post-9119945051237316662016-07-03T20:23:00.001+02:002016-07-03T21:03:07.356+02:00CRÈME BRÛLÉE AMB CIRERESEl dia que vaig veure al programa cuines de TV3 que el Marc Ribes feia aquests postres que em va captivar. Em va agradar el nom, la crema i les cireres. Avui l´he fet i l'he tastat. M'ha agrada tan que l'he volgut posar al bloc, per no oblidar-me'n i fer-lo un altre dia .<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXpHPMNVQj_dd5PXbEsxjiAnsO1UtmElFN9yLenhRnGuo1zFMJRkFzzjfACgw5eLxn_McEHDx4401ORkPM7jI233VoKHQAVS8U1iGp3EVxUI2LRwNX45axIzMmjr31lo7RaTqe-4NoPqY6/s640/blogger-image-1738736288.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXpHPMNVQj_dd5PXbEsxjiAnsO1UtmElFN9yLenhRnGuo1zFMJRkFzzjfACgw5eLxn_McEHDx4401ORkPM7jI233VoKHQAVS8U1iGp3EVxUI2LRwNX45axIzMmjr31lo7RaTqe-4NoPqY6/s640/blogger-image-1738736288.jpg" width="480" /></a></div>
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<b><span style="font-size: large;">Ingredients </span></b></div>
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<u>Per la crema </u></div>
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500 g de crema de llet del 35% </div>
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4 rovells d'ou</div>
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60 g de sucre </div>
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Una beina de vainilla o esséncia </div>
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<u>Per les cireres </u></div>
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Unes 25 cireres madures </div>
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60 g de sucre</div>
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Una cullerada de mantega </div>
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Un raig de kirsch o un altre licor ( jo hi he posar cointreau)</div>
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<li>Posar la nata a bullir amb la vainilla. Esperar que arrenqui el bull i reservar .</li>
<li>Posar dins un bol els 4 rovells d'ous i el sucre, amb un batador elèctric batre-ho fins doblar el seu volum. Afegir-hi la crema de llet de mica en mica i sense deixar de remanar perquè no es coguin els ous i es vagi temperant.</li>
<li>Colar aquesta barreja si hi has posat la beina ( jo no he colat perquè hi he posat essència ) per tan no ho he colat. Treure l'escuma que hagi quedat.</li>
<li>Omplir les tartaletes i les posem en safates de forn per fer el bany maria . Es important posar l'aigua bullint per controlar millor el temps de cocció. El forn ha d'estar a entre 150-170 g només amb l'escalfador de baix durant 45 minuts. </li>
<li>Deixar refredar i guardar a la nevera durant unes 4 hores </li>
<li>Per fer el caramel posar dins una paella 60 g de sucre a foc fort i anem movent la paella . Quan ja fa olor de caramel però encara no s'ha fos tot el sucre s'hi posa la cullerada grossa de mantega i es continua moven i sacsejant . Llavors s'hi afegeixen les cireres i un raig de licor fins que evaporar-se una mica l'alcohol. Es tapa i es reserva. </li>
<li>Un cop la crema estigui freda s'hi afegeix les cireres i el seu caramel per sobre i ja es pot servir . </li>
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És exquisid! </div>
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El plat blanchttp://www.blogger.com/profile/04572776374464786553noreply@blogger.com0tag:blogger.com,1999:blog-6599022617027022364.post-88260491716811198882016-06-23T18:27:00.001+02:002016-06-23T18:51:47.115+02:00Coca de brioix amb fruitesEm sembla que aquest anys si que m'ha sortit bé la coca de brioix ! La de Sant Joan amb fruita !<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT9XXpcPM9_-pNQEHgBZJNjLByNDioLKDqDRrpBu0SjccLkVeO6yA4fWkINtJr6ZQQO0jHIZ9ihNUAWsqiiY4JI2kKoe0xB8nUxRWmmg1uuJ7J8fF-CU0RKPlw9pDpMi5EPDAsG_2kaMk8/s640/blogger-image-1802697272.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT9XXpcPM9_-pNQEHgBZJNjLByNDioLKDqDRrpBu0SjccLkVeO6yA4fWkINtJr6ZQQO0jHIZ9ihNUAWsqiiY4JI2kKoe0xB8nUxRWmmg1uuJ7J8fF-CU0RKPlw9pDpMi5EPDAsG_2kaMk8/s640/blogger-image-1802697272.jpg" /></a></div>
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INGREDIENTS </div>
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<u>Per massa mare</u></div>
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140 g farina de força</div>
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30 g llevat fresc</div>
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80 mL d'aigua tèbia</div>
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<u>Coca</u></div>
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75 mL de llet</div>
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3 ous</div>
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90 g de sucre</div>
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10 g de sal</div>
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Raspadura de mitja llimona</div>
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Raspadura de mitja taronja</div>
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425 g de farina de força </div>
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75 mL de mantega</div>
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<u>Per decorar</u></div>
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fruita confitada, pinyons i sucre </div>
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ELABORACIÓ</div>
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Es comença preparant la massa mare amb la farina, llevat i l'aigua tébia . Es barreja tot i quan quedi tot lligat es tapa amb un drap i es deixa que dobli el seu volum entre 1h i 1:30.</div>
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Passat el temps , la massa mare es posa dins el vas de la kitchenaid i s'hi afegeixen els líquids: la llet, els ous, els sucre, la sal i la farina tamisada. Amassar amb el ganxo i nomès amassar durant 1 minut i deixar reposar 15 minuts tapat amb un drap .</div>
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Afegir-hi la mantega fosa o tova i amassar 5 minuts més . Deixar reposar 20 minuts tapat amb film perquè no hi entri aire .</div>
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Treure la masss del bol i amassar-la i donar-hi copets . Fer una bola i deixar-la reposar dins un bol enfarinat durant 30 minuts fins que dobli el seu volum.</div>
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Pesar la massa i dividir-la en dos trossos per fer dues coques de 600h cada una .</div>
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Es torna a amassar una mica mes i es deixa reposar uns 3 minuts més.</div>
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Estirar la massa i posar-la a la plata del forn.</div>
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Pintar-la amb ou.</div>
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Posar-hi la fruita per sobre. Jo he tallat les cireretes i la taronja per la meitat. </div>
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Deixar la coca que fermenti fins doblar el seu volum, en un lloc que no li toqui l'aire. Jo l'he deixat dins els forn apagat.</div>
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Durant unes 2 hores </div>
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Ara es l'hora de posar-hi els pinyons i el sucre per sobre.</div>
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Coure-la durant uns 15minuts a 180 ºC</div>
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I ja està! Deixar refredar i apunt per menjar ! Mmmmmm.......ipresionant!!!<br />
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Vica la revetlla de Sant Joan! </div>
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El plat blanchttp://www.blogger.com/profile/04572776374464786553noreply@blogger.com0tag:blogger.com,1999:blog-6599022617027022364.post-90567923714281682992016-06-19T16:46:00.000+02:002016-06-19T16:48:15.661+02:00LLOBARRO AL FORNEm costa molt fer entrades al bloc ! Avui he cuinat un llobarro salvatge d'uns 2kg (caríssim) al forn. Fa dies que el vaig comprar al Pere i el vaig congelar tot sencer . No sabia com el faria ni quan.<br />
Avui, mirant llibres de cuina, cosa que m'agrada molt fer , he trobat aquesta recepte del llibre "cuinar per ser feliç" de la Carme Ruscalleda i aquí poso la recepta.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ2rT88LzaeT2nbJ8xy3plBee9QkPItm8DroAFOQHP7K3WuR7g2bemlVkZQLhhwe0ylYuKC9MXgwiye0H4JGcrISWYCGlRe713NvDwZ-vzwPZqk8ZTrsi3X-5s9jyH-xwIAvKusbJUKUkZ/s1600/IMG_2326.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ2rT88LzaeT2nbJ8xy3plBee9QkPItm8DroAFOQHP7K3WuR7g2bemlVkZQLhhwe0ylYuKC9MXgwiye0H4JGcrISWYCGlRe713NvDwZ-vzwPZqk8ZTrsi3X-5s9jyH-xwIAvKusbJUKUkZ/s640/IMG_2326.JPG" width="480" /></a></div>
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INGREDIENTS</div>
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<ul>
<li style="text-align: left;">Un llobarro </li>
<li style="text-align: left;">2 cebes</li>
<li style="text-align: left;">4 patates</li>
<li style="text-align: left;">250 g de tomàquet ratllat</li>
<li style="text-align: left;">2 dents d'all</li>
<li style="text-align: left;">julivert</li>
<li style="text-align: left;">vi blanc</li>
<li style="text-align: left;">oli, sal i pebre</li>
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ELABORACIÓ</div>
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<ol>
<li>Encén el forn a 200ºC</li>
<li>El llobarro l'has de tenir a filets.</li>
<li>Talla les dues cebes i les patates i posa-les dins una plata per anar al forn.</li>
<li>Posa sal, pebre , mig vas d'aigua i un raig d'oli.</li>
<li>Tapa-ho, si no tens tapa pots fer-ho amb paper d'alumini.</li>
<li> S'ha de coure al forn uns 12 minuts</li>
<li>Talla l'all i julivert ben petit i afageix-ho al tomàquet ratllat. Amaneix-ho amb un bon raig d'oli remena-ho bé. Reserva.</li>
<li>Passats els 12 minuts treu la safata del forn, destapa-la i posa-hi el peix , amb la pell cap amunt i per sobre el tomàquet amb l'all i julivert.</li>
<li>Coure al forn, sense tapar 7 mints a 200ºC</li>
<li>Obrir el forn i tirar-hi un raig de vi blanc.</li>
<li>Coure 3 minuts més .</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3YJ-Y0mh1QxkNXJfw4Qyd-QnJGMOCIlRy9nKtqv7rBo1d7d2IBM71J8PklIYC9HlOpxbenLG0OCo1Xy7oxjQ-nOh05_YSdrGPg4Rv1WgsbZHWdDNuLH52FThtr3WYbnDVtlXSSBsIzk_n/s1600/IMG_2256.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3YJ-Y0mh1QxkNXJfw4Qyd-QnJGMOCIlRy9nKtqv7rBo1d7d2IBM71J8PklIYC9HlOpxbenLG0OCo1Xy7oxjQ-nOh05_YSdrGPg4Rv1WgsbZHWdDNuLH52FThtr3WYbnDVtlXSSBsIzk_n/s320/IMG_2256.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxvmzn455uW26DhiYU2doUZI0I3vi4xczrUBBepksVio3vg3NO3gIyutEjNfbAasWxZVxiDCBXI5IX9ntq0gXfJZaw9YfDVZtFtIULwVObgMi0OGIdhpIRHvhri4YwYSRHtuUxE-uPLikT/s1600/IMG_2325.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxvmzn455uW26DhiYU2doUZI0I3vi4xczrUBBepksVio3vg3NO3gIyutEjNfbAasWxZVxiDCBXI5IX9ntq0gXfJZaw9YfDVZtFtIULwVObgMi0OGIdhpIRHvhri4YwYSRHtuUxE-uPLikT/s320/IMG_2325.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibnAd4jzc5ViKwNX0JyVxZivtsMSxUcpdr_5VULrUyO3WgYmuAQh17dZmUEj5eRNlx_saB73OwRy8ATHfgXELvzwk1G7O-_eTYXmpLe8Z2maZu1PuZBsjhCHJUMbAoHqvesqEU5REYcSro/s1600/IMG_2330.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibnAd4jzc5ViKwNX0JyVxZivtsMSxUcpdr_5VULrUyO3WgYmuAQh17dZmUEj5eRNlx_saB73OwRy8ATHfgXELvzwk1G7O-_eTYXmpLe8Z2maZu1PuZBsjhCHJUMbAoHqvesqEU5REYcSro/s320/IMG_2330.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9dZN-752iMgW1STVyd-PWN-dnEEZWYCxWnsey5YghVryK3cS_yW3A2fsfBIsLmJPVjd0ciEdO_kNFKWT7kW9TzGxhCMtwrqUUDxgKPeioSUXwd9jRlKF8fAXOjHQVZpK95ntfkhnSWAJd/s1600/IMG_2331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9dZN-752iMgW1STVyd-PWN-dnEEZWYCxWnsey5YghVryK3cS_yW3A2fsfBIsLmJPVjd0ciEdO_kNFKWT7kW9TzGxhCMtwrqUUDxgKPeioSUXwd9jRlKF8fAXOjHQVZpK95ntfkhnSWAJd/s320/IMG_2331.JPG" width="240" /></a></div>
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Ha estat espectacular !!<br />
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<span id="goog_381933899"></span><br />El plat blanchttp://www.blogger.com/profile/04572776374464786553noreply@blogger.com0tag:blogger.com,1999:blog-6599022617027022364.post-43687729349364277732016-01-03T16:39:00.001+01:002016-01-03T16:43:07.872+01:00POLLASTRE DE NADALJa fa uns anys que la meva mare i jo cuinem el pollastre de nadal seguint la recpeta de la Carme Ruscalleda . Aquest any he decidit penjar la recepte al bloc perquè he fet alguna foto i sobretot per escriure la receta amb les variaciones que hem fet.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv97-lC-91R-tvDZq2PkrRUkCiMFNhdxP7bCo8BTofWqmhNGvt2dUdSjr0NwkEQDtf3NrEUNjA_Xw0iSrlHavynkuzF8t9LLTQk5n0WEnkTrn_ed3Ro2C4v_EIn3y66N9cLivkqCySKb-q/s1600/IMG_1234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv97-lC-91R-tvDZq2PkrRUkCiMFNhdxP7bCo8BTofWqmhNGvt2dUdSjr0NwkEQDtf3NrEUNjA_Xw0iSrlHavynkuzF8t9LLTQk5n0WEnkTrn_ed3Ro2C4v_EIn3y66N9cLivkqCySKb-q/s400/IMG_1234.JPG" width="300" /></a></div>
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INGREDIENTS</div>
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<li>1 pollastre de pagès (capó) d'uns (2,5 -3)kg</li>
<li>200 g de salsitxes</li>
<li>200 g de carn magra de porc de la part del coll</li>
<li>500 g de prunes amb pinyol</li>
<li>70 g d'orellana de préssec</li>
<li>70 g d'orellana d'albercoc</li>
<li>2 pomes reineta</li>
<li>100 g de pinyons</li>
<li>150 mL de vi ranci</li>
<li>sal, pebre, canyella en pols, nou moscada</li>
<li>400 g de greix de porc </li>
<li>100 mL de brendi, 100 mL de xerès dolç, 300 mL d'aigua </li>
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ELABORACIÓ<br />
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<li>Netejar i treure totes les plomes del pollastre.</li>
<li>Tallar les salsitxes a trocets , la carn magra a dauets , les orellanes. </li>
<li>En una paella amb un bon raig d'oli i amb el foc alt fregir els daus de carm magre , 3 minuts i salpebrar. </li>
<li>Afegir-hi els trocets de salsitxes i continuar fregint, 3 minuts més.</li>
<li>Tirar-hi el vi ranci i deixar-lo reduzir a la meitat, 1 minut aproximadament.</li>
<li>Dins un atuell prou gran mesclar les prunes, les orellanes, els pinyons , les pomes pelades i tallades a dauets, les salsitxes i la carn magre amb el suquet, un xic de canyella i la nou moscada ratllada. Barrejar-ho molt bé per mesclar tots els ingredients del farcit.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxLXp_0ebCdm1DGzGnMMZZKVvDYlD8XDxyPtWIMM2VKH6WnUqbC3UZB4b6Q0ns_cucOMOK7z905PLVC6S3iGcC_gsooKp_EVKoY4X61dNSq3zFWxAF7ueohticpvqfK3CTuVLXcpOf2Uyg/s1600/IMG_1206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxLXp_0ebCdm1DGzGnMMZZKVvDYlD8XDxyPtWIMM2VKH6WnUqbC3UZB4b6Q0ns_cucOMOK7z905PLVC6S3iGcC_gsooKp_EVKoY4X61dNSq3zFWxAF7ueohticpvqfK3CTuVLXcpOf2Uyg/s640/IMG_1206.JPG" width="480" /></a></div>
7. Omplir l'au amb el farcit<br />
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<span style="text-align: left;">8. Cosir l'au per no padre el farcit i amb el matéix fil lligar les potes per no perdre la forma .</span></div>
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9. Posar l'au en una plàtera o olla a la mida i un xic fonda amb els pits a sobre i tot el greix a trossos repartits pel voltatnt. Tots aquests passos els hem fet la vigília i l'hem guardat a la nevera fins l'endemà.</div>
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COCCIÓ DEL POLLASTRE ( 2 hores i mitja )</div>
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<li>Escalfar el forn nomès la part de baix a 190º. </li>
<li>Posar l'au al forn i coure durant 30 minuts. </li>
<li>Treure l'olla del forn , afegir-hi el brandi, el xerès i l'aigua , girar el capó amb els pits a sota i tornar-lo a posar al forn a 140º durant 2 hores. ( cada 30 minuts , amb una cullera anar mullant la peça amb el suc de la cocció).</li>
<li>Treure una altre vegada la plàtera del forn, tornar a girar la peça amb el pit a sobra i tornar-la a posar al forn nomès 10 minuts més a 140ºC .</li>
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Es serveix acompanyat del farcit i del suc del rostit.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaQ0BP6UaOEmaABO4JDTUymgZ1EoFh4XJT2zilnM7mlGUVwh0truNUiedG0BwoTGbDonLw-WSGezDEM2jIf3cihJAwKwv13iHl-_Q7kfDRKX6NvS9Ba-ERSKlK-Qmn8ElDdIhsI1QdGOxQ/s1600/IMG_1230.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="la Mariona és una artista " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaQ0BP6UaOEmaABO4JDTUymgZ1EoFh4XJT2zilnM7mlGUVwh0truNUiedG0BwoTGbDonLw-WSGezDEM2jIf3cihJAwKwv13iHl-_Q7kfDRKX6NvS9Ba-ERSKlK-Qmn8ElDdIhsI1QdGOxQ/s640/IMG_1230.JPG" title="la taula de nadal " width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">La Mariona parant la taula de Nadal.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">La meva mare i jo.<br />
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BON NADAL!</td></tr>
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El plat blanchttp://www.blogger.com/profile/04572776374464786553noreply@blogger.com1tag:blogger.com,1999:blog-6599022617027022364.post-87144675437099084712015-11-22T13:27:00.001+01:002015-11-24T14:35:17.379+01:00Plum-cakeAvui m'ha vingut de gust de fer un plum-cake. He seguit la recepta del llibre de la Montserrat Seguí .<br />
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INGREDIENTS </div>
<div>
3 ous</div>
<div>
250 g de farina de resposteria (fluixa)</div>
<div>
100 g de mantega tova </div>
<div>
100 g de sucre ( a la recepta posa 125 g)</div>
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50 g de panses de Corint </div>
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250 g de fruita confitada ( jo hi he posat granja confitada i nous)</div>
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1 sobre de llevat royal </div>
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Sucre llustre</div>
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50 g d'ametllers crues ( opcional ) </div>
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ELABORACIÓ </div>
<div>
Posar en remull les panses amb aigua tèbia . Jo també hi he posat la taronja confitada ( la vaig fer l'any passat i estava mol·la seca ) I trencar les nous petites .</div>
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Encendre el forn a 150 graus .</div>
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Batre el sucre amb la mantega tova fins tot barrejat . Jo ho he fet amb la kitchenaid . A velocitat 2.</div>
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Afegir el ous però un per un , sense deixar de batre . Avelocitat màxima . Fins tot dissolt.</div>
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Abaixar la velocitat i afegir-hi la farina barrejada amb el llevat i tamisada a poc a poc .</div>
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Parar la màquina . Afegr-hi els fruits secs i la fruita confitada ben escorreguda i enfarinada perquè no s'enfonsi . Barrejar-ho amb espàtula i a poc a poc fins que tots el ingredients estiguin ben integrats . C</div>
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Posar la massa dins un motlle prèviament untat amb l'esprai o amb mantega .</div>
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Al damunt hi he posat ametlles crues.</div>
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Posar-ho al forn a 150g amb l'escalfador només a baix i coure-ho una hora . Al cap de 45 minuts he posat el forn a dalt i baix . </div>
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Fora del forn hi he tirat una mica de sucre llustre . Deixar refredar i menjar !</div>
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Ha estat clau la taronja confitada , ha donat una aroma a tot el pastís deliciós . Aquest any n'hauré de tornar fer! Jejejeje</div>
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El plat blanchttp://www.blogger.com/profile/04572776374464786553noreply@blogger.com0tag:blogger.com,1999:blog-6599022617027022364.post-36877220257462875702015-10-25T10:10:00.001+01:002015-11-24T14:36:39.931+01:00Coca de poma amb verduresUn bon entrant bo, fàcil i saludable<br />
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INGREDIENTS </div>
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1 base de pasa de full</div>
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2 pomes </div>
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1 carbassó</div>
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1ceba </div>
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Oli d'oliva </div>
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Sal i pebre </div>
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Formatge brie ( opcional)</div>
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Olives negres (opcional)</div>
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ELABORACIÓ </div>
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Encenc el forn a180 </div>
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Estiro la massa.</div>
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Pelo la poma i trec el cor. La tallo a rodanxes amb la màquina i la reservo,</div>
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Rento el carbassó , el tallo a rodanxes i el reservo</div>
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Pelo la ceba , la tallo primeta i la reservo .</div>
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Poso totes ingredients damunt la massa, sal, pebre i un bon raig d'oli .</div>
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20-25 minuts al forn ( 5 minuts abans d'acabar hi poso el formatge .</div>
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Aquesta coca l'he fet tres vegades diferents. Una vegada he posat pebrot i olives, una altra formatge, i una altra només olives . </div>
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I totes han sigut molt bones ! </div>
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El plat blanchttp://www.blogger.com/profile/04572776374464786553noreply@blogger.com0tag:blogger.com,1999:blog-6599022617027022364.post-85129624257663005042015-10-18T20:12:00.002+02:002015-11-24T14:36:56.573+01:00PASTÍS DE CARBASSA AMB CREMA DE FORMATGEEl dia 16 d'Octubre és l'aniversari de l'Albert. Ja tinc l'excusa per fer un pastís. Sí, m'encanta fer pastissos. Tinc sort que als de casa els hi agrada menjar-ne.<br />
He decidit fer-lo de carbassa i de crema de formatge .<br />
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INGREDIENTS </div>
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350 g de carbassa cuita</div>
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4 ous</div>
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175 g de sucre moreno</div>
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75 g d'oli</div>
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16 g de royal</div>
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1 cullerada de canyella</div>
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1/2 cullerada de nou moscada </div>
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250 g de farina fluixa ( de pastisseria)</div>
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<span style="color: #990000;"><b>Crema de formatge </b></span></div>
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250 g de formatge tipus philadelphia</div>
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200 mL de crema de llet</div>
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150 g de sucre</div>
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<span style="font-size: large;">ELABORACIÓ</span></div>
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<li>Pelar i tallar a trossos la carbassa . Coure-la al forn tapada amb paper d'alumini uns 30 minuts a 200º amb l'escalfador de dalt i baix. Deixar referedar. Aixafar-la amb la forquilla i reservar.</li>
<li>Batre ous i sucre fins doblar el seu volum a velocitat alta.</li>
<li>Afegir oli i abaixar velocitat.</li>
<li>Afegir la carbassaa</li>
<li>Barrejar farina tamisada amb el royal i les espècies </li>
<li>Afegir farina a la massa i barrejar-ho bé amb l'espàtula .</li>
<li>Posar la massa dins un motlle prèviement untat.</li>
<li>Coure-ho al forn a 180ºC uns 30 minuts amb l'esclafador de baix.</li>
<li>Treure'l del forn i deixar-lo refredar damnut una reixa. </li>
<li><span style="color: #e69138;">Fer la crema de formatge</span>: posar tots els ingredients en un bol i batre'ls fins aconseguir una pasta homogènia .</li>
<li>Dividir el pastís en dues meitats i farcir-lo de la crema de formatge. Tornar a muntar-lo i cobrir per damunt i pels costats de la crema de formatge.</li>
<li>Adornar-lo com es vulgui.</li>
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<span style="text-align: justify;">Es aconsellable fer-lo la vigília. </span><br />
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<span style="text-align: justify;">Jo l'he adornat amb trossos de carbassa , perletes de xocolata i fruita seca </span></div>
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Ha sortit deliciós i m´ho he passat molt bé ! Segur que el tornaré a fer.<br />
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<br />El plat blanchttp://www.blogger.com/profile/04572776374464786553noreply@blogger.com1tag:blogger.com,1999:blog-6599022617027022364.post-3114051899553039202015-06-28T12:22:00.001+02:002015-06-28T14:54:00.568+02:00Coca de pinyons farcida de crema cremadaFeia molt temps que volia fer aquest coca. He seguit la recepta de la massa de briox del Pep Nogué, la que va penjar a la revista cuina .<div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjtKVjCmXULVFEI9QAgWyD5713Kvs_ugkCILqMXEl2XsSI92qL_AR3hTZpH0PIijH0HbowcoN6hr4gXSP8dBe23rG78XHxRJg4k-SmjTwxV-3QRe8XiPyoB-85cZJK0y36nqbMn67aF0Ry/s640/blogger-image-1420675681.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjtKVjCmXULVFEI9QAgWyD5713Kvs_ugkCILqMXEl2XsSI92qL_AR3hTZpH0PIijH0HbowcoN6hr4gXSP8dBe23rG78XHxRJg4k-SmjTwxV-3QRe8XiPyoB-85cZJK0y36nqbMn67aF0Ry/s640/blogger-image-1420675681.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>INGREDIENTS</b></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">500 g de farina de força </span></div><div class="separator" style="clear: both;">70 g de sucre</div><div class="separator" style="clear: both;">3 g de sal</div><div class="separator" style="clear: both;">20 g de llevat fresc </div><div class="separator" style="clear: both;">140 g de llet</div><div class="separator" style="clear: both;">100 g d 'ou sencer ( 2 ous)</div><div class="separator" style="clear: both;">Ratlladura de llimona</div><div class="separator" style="clear: both;">Ratlladura de taronja</div><div class="separator" style="clear: both;">25 g d'anís</div><div class="separator" style="clear: both;">1 g de canyella en pols</div><div class="separator" style="clear: both;">75 g de mantega</div><div class="separator" style="clear: both;">Crema pastissera </div><div class="separator" style="clear: both;">Pinyons </div><div class="separator" style="clear: both;">Sucre</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>ELABORACIÓ</b></div><div class="separator" style="clear: both;">1. Posseu la farina, el sucre i la sal al robot.</div><div class="separator" style="clear: both;">2. Incorporeu-hi la llet amb el llevat prėviament dissolt a temperatura ambient </div><div class="separator" style="clear: both;">3. Treballeu la massa amb el ganxo a velocitat baixa. Afegiu-hi el ous un a un.</div><div class="separator" style="clear: both;">4. Continueu treballant la massa, afegiu-hi totes les aromes ( anís, ratlladura, canyella ) pateu-ho uns minuts a velocitat baixa </div><div class="separator" style="clear: both;">5. Finalment incorporeu-hi la mantega a trossos.</div><div class="separator" style="clear: both;">6. Continueu-ho treballant a velocitat alta, fins que la massa es desenganxi del boli es vegi llisa i homogènia </div><div class="separator" style="clear: both;">7. Feu la primera fermentació de la massa tapada amb film a temperatura ambient , fins que dobli el seu volum ( jo he trigat mes de dues hores. Penso que aniria millor preparar-ho la nit abans i deixar que fermenti a poc a poc a la nevera durant unes 12 hores ).</div><div class="separator" style="clear: both;">8. Dividiu la massa en dues parts . Poseu oli a la superfície de treball un treballeu la massa amb el corró fins aconseguir la forma desitjada.</div><div class="separator" style="clear: both;">9. Pinteu la massa amb ou batut i poseu-hi pinyons sucre abundant per sobre. </div><div class="separator" style="clear: both;">10. Feu la segona fermentació a 28 graus, durant 1h 30 min fins que torni a doblar el seu volum. 11. Coue-la al forn a 170 graus . Jo he conectat el forn, sense treure la coca, <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">amb aire i dalt-baix, he anat observant la cocció fins que ha quedat torradeta ( uns 20 minuts aprox)</span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgah8KK-KRiffJ8Q_vN07UePr__EUcJzHGr1KbaX9TgtJxJnpgOvhgwzDSmjojdetm6rJB03Xcu-8hAVrQdOqhM_-zUo-fFoHB_7g5x5RqjVbbU3dZs0f0BHbbE6qIdTfmXYBYFY0bb73Mw/s640/blogger-image-1456727551.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgah8KK-KRiffJ8Q_vN07UePr__EUcJzHGr1KbaX9TgtJxJnpgOvhgwzDSmjojdetm6rJB03Xcu-8hAVrQdOqhM_-zUo-fFoHB_7g5x5RqjVbbU3dZs0f0BHbbE6qIdTfmXYBYFY0bb73Mw/s640/blogger-image-1456727551.jpg"></a></div><div class="separator" style="clear: both;">12. deixeu-la refredar damunt una reixeta .</div><div class="separator" style="clear: both;">13. talleu la coca per la meitat i farciu-la hi la crema </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimEeYH0QF-6daKvefuinUphUUMqhSYiVsfG-hyUcKqMFtn10RW4uW3Cr31MDesoqZQSzPNikT4A845ONex5zYCwtMNkykdyFhv12ctXfB4Y_jCih5_WxMluFOtlrvxnU1tG98_ubf3cZ_A/s640/blogger-image--109979222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimEeYH0QF-6daKvefuinUphUUMqhSYiVsfG-hyUcKqMFtn10RW4uW3Cr31MDesoqZQSzPNikT4A845ONex5zYCwtMNkykdyFhv12ctXfB4Y_jCih5_WxMluFOtlrvxnU1tG98_ubf3cZ_A/s640/blogger-image--109979222.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">14 poseu-hi sucre per damunt i cremeu-lo amb la pala </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-EIngcuBDcSkaL7iIy7_9yS5QDXS_zxhpxTiP_CFIOu3bV9i5cXdz-awOUnUK3XRgYtj7EQ69D87F-SI9WklpZphLXwB5RkyBriG3KMQ3X7pvbXfCiwOEOEElvxpEiAh8l6GaRwnrWPU4/s640/blogger-image--730870122.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-EIngcuBDcSkaL7iIy7_9yS5QDXS_zxhpxTiP_CFIOu3bV9i5cXdz-awOUnUK3XRgYtj7EQ69D87F-SI9WklpZphLXwB5RkyBriG3KMQ3X7pvbXfCiwOEOEElvxpEiAh8l6GaRwnrWPU4/s640/blogger-image--730870122.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">15 El resultat ha estat espectacular </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpr3SnSryyxE1cta9gj6nxlxk8Tp27ab5boRQe049EcmzandNjc2P1D6smgxZyJ8-CCmqivDovfnIWQC5N2Cpq8Lnf1nDmMtj1RIS2A0O6xEWRuYVcsghdvSrJLHTVOoRRPQow2nzOvzic/s640/blogger-image--1825686605.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpr3SnSryyxE1cta9gj6nxlxk8Tp27ab5boRQe049EcmzandNjc2P1D6smgxZyJ8-CCmqivDovfnIWQC5N2Cpq8Lnf1nDmMtj1RIS2A0O6xEWRuYVcsghdvSrJLHTVOoRRPQow2nzOvzic/s640/blogger-image--1825686605.jpg"></a></div><div class="separator" style="clear: both;"><br></div>BON PROFIT!</div><br></div><br></div><br></span></div><div class="separator" style="clear: both;"><br></div><br></div>El plat blanchttp://www.blogger.com/profile/04572776374464786553noreply@blogger.com1tag:blogger.com,1999:blog-6599022617027022364.post-29318141080320657612015-06-21T13:26:00.001+02:002015-06-23T15:52:58.057+02:00Espaguetis de carbassóUna recepta interesant ara que comença la temporada dels carbassons.<br />
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Des de que vaig saber que existia una màquina per fer espaguetis de carbassó no he parat fins que l'he trobada. Aquí la teniu es diu SPIRELLI i he pagat 22€ a la botiga COOKING de Barcelona carrer Provença 246</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfKb_oYBUGCb93OcpGVddEKE6G_QVtn6a3CzrbZUQ1xy1C3Os9zRbHAcA_reUMUIjXu3_SKyE6aVUZVFCQvCBCfx13SsWkaEpwCM1ZBMe_kUeempwfZTNBI6DHYgjdxWd7o51t-b7xmvUr/s640/blogger-image--859240778.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfKb_oYBUGCb93OcpGVddEKE6G_QVtn6a3CzrbZUQ1xy1C3Os9zRbHAcA_reUMUIjXu3_SKyE6aVUZVFCQvCBCfx13SsWkaEpwCM1ZBMe_kUeempwfZTNBI6DHYgjdxWd7o51t-b7xmvUr/s640/blogger-image--859240778.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9V8NLjVg1xfwifCWwSdG1zfZdqTLPiJCB_JiOaROEgnHD8r-xorqmFpeRB3nBVXAuMSRNk0fB6BTgbdLzXPWxc5udr-IRO6TorgMsiGLF43WiMSnZBErHSZUDoK1PV5HRoLIEoCujsUVV/s640/blogger-image-810760037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9V8NLjVg1xfwifCWwSdG1zfZdqTLPiJCB_JiOaROEgnHD8r-xorqmFpeRB3nBVXAuMSRNk0fB6BTgbdLzXPWxc5udr-IRO6TorgMsiGLF43WiMSnZBErHSZUDoK1PV5HRoLIEoCujsUVV/s640/blogger-image-810760037.jpg" /></a></div>
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ESPAGUETIS DE CARBASSÓ AMB SALSA EL PESTO </div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><u>Salsa el pesto:</u></span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">6 tomàquets secs</span></div>
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1 gra d'all petit</div>
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Fulles d'alfàbrega </div>
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Un grapadet de pinyons </div>
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Oli d'oliva bo.</div>
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Espaguetis</u> </div>
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Carbassó ( un carbassó mitjanet per persona) </div>
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Oli d'oliva bo</div>
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<b>ELABORACIÓ</b> </div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Fer la salsa : posar tots els ingredients al vas del minipimer i triturar. Reservar </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFyLuqxbU8ozJAt0V1srqUhCsr3LhCiTEIB-qQ6y6ZaGAtEbbo03W1k33XcpV_ApZqXKdSyBjE6_4WMARwO9nawEiEA9a4uwBl-7sIB06AxmB4NHHNgWnmHxnSkbsqFVveakBGAIzjjFn7/s640/blogger-image-520881718.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFyLuqxbU8ozJAt0V1srqUhCsr3LhCiTEIB-qQ6y6ZaGAtEbbo03W1k33XcpV_ApZqXKdSyBjE6_4WMARwO9nawEiEA9a4uwBl-7sIB06AxmB4NHHNgWnmHxnSkbsqFVveakBGAIzjjFn7/s640/blogger-image-520881718.jpg" /></a></div>
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Netejar i pelar els carbassons ( suposo que es pot fer sense pelar ) </div>
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Fer els espaguetis amb la maquineta.</div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Un raig d'oli,</span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> la salsa </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiods3-AVLC3o24GeTuqtyhiMrl5pErf1eAXFy8hSn8CK7q1qyXBc5KniaXIYY5mUz8rwzDnctnpcpJQ7rEzfx4oYI9TUAyFM_0HZH7TZn5dU0b__rolH_FQcEJpOlXZwv0frziJKcHf_HF/s640/blogger-image-278406455.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiods3-AVLC3o24GeTuqtyhiMrl5pErf1eAXFy8hSn8CK7q1qyXBc5KniaXIYY5mUz8rwzDnctnpcpJQ7rEzfx4oYI9TUAyFM_0HZH7TZn5dU0b__rolH_FQcEJpOlXZwv0frziJKcHf_HF/s640/blogger-image-278406455.jpg" /></a></div>
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I una miqueta de formatge parmesà per sobre </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__EoyLTH4Fm3SibWaCjaRWKFFWR6HnRCmVN5bDl3qrduv9DCR6ttATJcc78-Ql20c9w3GHYnCVC5jrrWDZey1BYdVV2Fh0eotQ_ffKHyGZlvTnY6yys6GVRSqR3k-0yj_T_Hn-jaGf2Hg/s640/blogger-image-724533451.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__EoyLTH4Fm3SibWaCjaRWKFFWR6HnRCmVN5bDl3qrduv9DCR6ttATJcc78-Ql20c9w3GHYnCVC5jrrWDZey1BYdVV2Fh0eotQ_ffKHyGZlvTnY6yys6GVRSqR3k-0yj_T_Hn-jaGf2Hg/s640/blogger-image-724533451.jpg" /></a></div>
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Són boníssims, fàcils i ràpids de fer. </div>
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Una altra manera de menjar verdura!</div>
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Ah! I ..... apta per dietes baixes en greixos i, molt saludable ! </div>
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Bon profit !</div>
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El plat blanchttp://www.blogger.com/profile/04572776374464786553noreply@blogger.com1tag:blogger.com,1999:blog-6599022617027022364.post-46859345020669842962015-06-19T11:26:00.001+02:002016-05-21T12:53:52.766+02:00Gelat de maduixa<span style="font-family: "verdana" , sans-serif;">Avui si que he aconseguit fer la foto del gelat!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxSGryKjdxNDjUyKO9OJM6PcH-FibpDHCMC_XhiWHt9XPj7IXECFquug4ZgR6XlmT7lhlnH4c_vxVQ32YDw0JerzCrVEogqLIlQKqnfoN03AAGAK_dvDKl30Q6eIZxlBvZme1cYG2YuXmH/s640/blogger-image--1677326256.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxSGryKjdxNDjUyKO9OJM6PcH-FibpDHCMC_XhiWHt9XPj7IXECFquug4ZgR6XlmT7lhlnH4c_vxVQ32YDw0JerzCrVEogqLIlQKqnfoN03AAGAK_dvDKl30Q6eIZxlBvZme1cYG2YuXmH/s640/blogger-image--1677326256.jpg" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><b>INGREDIENTS</b> </span></div>
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<span style="font-family: "verdana" , sans-serif;">500 g de maduixes </span></div>
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<span style="font-family: "verdana" , sans-serif;">200 g de sucre </span></div>
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<span style="font-family: "verdana" , sans-serif;">1 llimona</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 taronja</span></div>
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<span style="font-family: "verdana" , sans-serif;">250 mL de crema de llet 35% MG</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>ELABORACIÓ</b> </span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Netejar i tallar a trossets les maduixes. </span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Afegir-hi el sucre , el suc de la taronja i la llimona . Barrejar-ho tot i deixar reposar unes hores en un lloc fresc ( unes dues hores mínim) . Si es deixa mes estona no passa a res.</span></span></div>
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<span style="font-family: "verdana" , sans-serif;">Muntar la nata.</span></div>
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<span style="font-family: "verdana" , sans-serif;">He triturat les maduixes amb Tx 15 s v=5</span></div>
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<span style="font-family: "verdana" , sans-serif;">Barrejar la nata amb les maduixes . Remenar-ho tot.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Afegir la mescla a la geladora i conectar-ho durant uns 30 minuts com a mínim .</span></div>
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<span style="font-family: "verdana" , sans-serif;">Guardar el gelat al congelador.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Si es treu el gelat uns 15 minuts abans de menjar millora la textura , queda mes cremós i mes fàcil de servir. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Es boníssim!</span></div>
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El plat blanchttp://www.blogger.com/profile/04572776374464786553noreply@blogger.com0tag:blogger.com,1999:blog-6599022617027022364.post-36021133986624180932015-04-04T23:53:00.001+02:002015-04-04T23:53:27.935+02:00MONA DE PASQUA<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">ÏHe fet dues mones de pasqua. Si, si ..dues. Una de mantega i l'altra de "yema".<br>Ho he fet tot amb la Thermomix ( és una joia!) i he seguit diferents receptes del llibre "Reposteria y pasteleria".<br><br>La de "yema"<br><br><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ZGm4NMK8ZAVCppF4HKTWLA5jpr97IMtufqv6gK9dzpsUu2gmpmoRAlo1r2_65ZtX5_MCndAEQgLtJ31ppyzNDTz-BwAcY8zdhK07FGRVBncFGPv_PHMyqSNcaoc78HqZKdoHsBGRjKdo/s1600/coca+anne+116.jpg"></a></span><div class="separator" style="clear: both;"><font color="#000000"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ZGm4NMK8ZAVCppF4HKTWLA5jpr97IMtufqv6gK9dzpsUu2gmpmoRAlo1r2_65ZtX5_MCndAEQgLtJ31ppyzNDTz-BwAcY8zdhK07FGRVBncFGPv_PHMyqSNcaoc78HqZKdoHsBGRjKdo/s1600/coca+anne+116.jpg"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYT7wzjmtfLHQuzSV7Pul2w0mKLIMpA-DruAKA7oB253agPJXu4rEIK6fWMdKMeDLhDznHY9ekPuP62C4VhVXxC6sZzfeGUVcJbZdNjRQH6C9oc5lO-gjS2egkonNKWvVUhY5NuX_EA8SU/s640/blogger-image-256123424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYT7wzjmtfLHQuzSV7Pul2w0mKLIMpA-DruAKA7oB253agPJXu4rEIK6fWMdKMeDLhDznHY9ekPuP62C4VhVXxC6sZzfeGUVcJbZdNjRQH6C9oc5lO-gjS2egkonNKWvVUhY5NuX_EA8SU/s640/blogger-image-256123424.jpg"></a></span></font></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br><br>La de mantega<br><br></span><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy6HOYKG-QI44ESVxlFovj9Lfz5b-aoV7er5cagA_7oohdarRMWIjUdkRLZPWUxp5Ondea3pSVUxImMGMbm_iG5uhXCpcKDcxODxAOc2v8XGwnb2OSYBV11ROl9SDO7njrAq-Yepevmt2e/s640/blogger-image-741098870.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font color="#000000"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy6HOYKG-QI44ESVxlFovj9Lfz5b-aoV7er5cagA_7oohdarRMWIjUdkRLZPWUxp5Ondea3pSVUxImMGMbm_iG5uhXCpcKDcxODxAOc2v8XGwnb2OSYBV11ROl9SDO7njrAq-Yepevmt2e/s640/blogger-image-741098870.jpg"></font></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh61WNSl0MFFH_crO2B7w5UPswJ8Mr64UQTCLt9hsQTnlR-xU24A1RRYJxdNz1tqJFwqlQt5KUNJpRDXr92VYFe4413kWeft4_29MTtnh9vusIehGUsRfcRXZfaNL1FvrbCjB7PXkzkc0xt/s1600/coca+anne+111.jpg" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font color="#000000"><br></font></a></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br>He començat fent els dos pa de pessic <br><br><b>Ingredients per dos :</b><br>4 ous mitjans<br>320 g de sucre</span><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">190 g d'oli</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">190 g de llet<br>320 g de farina de rebosteria</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1sobre de royal<br><br>Elaboració.<br>Primerament posem la papallona, els ous i el sucre 6 min 37ºC velocitat 4.<br>Acabat el temps, tornar a programar 6 minuts mes a la mateixa velocitat i temperatura.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Sense obrir la tapa afegir-hi l'oli i la llet mesclar 6 seg a velocitat 2 </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Afegir la farina amb el royal i programar 15 segons a velocitat 2</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Treure la papallona i acabar de barrejar amb l'espàtula.<br>Repartir la massa en dos motlles de 22 cm i al forn a 180 ºC durant 25minuts.<br><br></span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUCftePuhO0g8goa6y0mGmFByZP320ZgIrqv6Lo5FfG9xWITIF3RbVTD9KRotJShps03ix8zwYqxsSzI5Jp_8gHcYyXIzi2AuF77wLzBw-foRWk5QV0D6rpueYjWKo2g7jFiiLmMTLVEcK/s400/coca+anne+105.jpg" alt="" id="BLOGGER_PHOTO_ID_5456011040595839010" border="0" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br><br><b>CREMA DE MANTEGA</b>:<br>100 g de llet</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">120 g de sucre<br>350 g de mantega</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 cullerades de cacau en pols <br><br>Posa la papallona i afegeix la mantega a temperatura ambient , la llet i el sucre . Programa 3 minut a vel 4. Treu la meitat de la pasta i amb l'altra meitat afegeix-hi cacau en pols i programar 30 seg a vel 4 </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">A la meitat hi he posat melmelada de taronja que en tenia feta. L'he adornat amb les dues mantegues i el micos .</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font style="margin-left: 1em; margin-right: 1em;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipbODUxm1Ak3X8Hy7Zee3x24ZSPblVtXEvagTGt3vsPoQuzetVPAeiDFhovvQ5dOHFwqN5qck22ppEnEMKeZ6BidOHmEZoLcKTBUWWL74KezH3FSkiBIhang-WzdftIMWDrgRILAOLF1ER/s640/blogger-image--1777018417.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipbODUxm1Ak3X8Hy7Zee3x24ZSPblVtXEvagTGt3vsPoQuzetVPAeiDFhovvQ5dOHFwqN5qck22ppEnEMKeZ6BidOHmEZoLcKTBUWWL74KezH3FSkiBIhang-WzdftIMWDrgRILAOLF1ER/s640/blogger-image--1777018417.jpg"></a></font><br><br><b>CREMA DE "YEMA"</b><br>100 g d'aigua<br>150 g de sucre<br>6 rovells d'ou<br>1 cullerada d'aigua<br><br>Posa l'aigua i el sucre dins el vas Tx i programa 15 min temperatura varoma velocitat 1 sense posar el "cubilet" perquè s'evapori bé l'almívar. Treu el vas de la màquina i destapa'l.<br>En un bol posa-hi els rovells i la cullerada d'aigua i bata'ls amb un a forquilla.<br>Afageix-hi l'almívar sense deixar de remenar, quan ja s'hagi incorporat tot l'almívar posa la papallona dins el vas i tira-hi tota la mescla, 15 minuts a 90ºC velocitat <br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPnXjURjfmYN5-dL9bqeQa8NDg5AvGe724Am-GKRrQo9xpUb6e2k78WAEJSY1ruUsg0t-j-wZt9KDMnI6RLxF22WY4d2VVUEF3CJk-AfjHZX8GkSx0vU_9m_oLdpqnONIs2YIJytkHV8CP/s640/blogger-image-112153649.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPnXjURjfmYN5-dL9bqeQa8NDg5AvGe724Am-GKRrQo9xpUb6e2k78WAEJSY1ruUsg0t-j-wZt9KDMnI6RLxF22WY4d2VVUEF3CJk-AfjHZX8GkSx0vU_9m_oLdpqnONIs2YIJytkHV8CP/s640/blogger-image-112153649.jpg"></a></span></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> <br><span style="font-weight: bold;">La mona de yema l'he dividit en dos talls i en cada un hi he posat melmelada de poma que tenia feta. La cobertura l'he fet amb la crema de yema i les ametlles triturades pel voltant. Le decorat amb fruita confitada i ou de xocolata .</span><br><br><br><span style="font-weight: bold;">M'ha agradat molt fer les mones. Ha sigut entretingut però m'ho he passat molt bé.</span><br><span style="font-weight: bold;">Després de menjar aquestes mones!!.... haurè de fer uns dies de bondat i molt i ... molt exercici !!!</span><br><br>BON PROFIT!!</span></div>El plat blanchttp://www.blogger.com/profile/04572776374464786553noreply@blogger.com12tag:blogger.com,1999:blog-6599022617027022364.post-26920057899594746282015-03-20T23:30:00.001+01:002015-06-20T23:03:35.870+02:00Pastís de galetes amb nata i xocolataDes de que la Dolors em va explicar aquest pastís tenia ganes de fer-lo.<br />
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La recepta és del llibre "CUINAR ÉS SENCILL" de la Montserrat Seguí.</div>
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INGREDIENTS</div>
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150 g de galetes quadrades </div>
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400 g de nata del 35%</div>
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1 tassa de cafè</div>
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Sucre</div>
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125 g de xocolata </div>
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ELABORACIÓ</div>
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Munteu la nata. Reserveu.</div>
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Feu café . Reserveu.</div>
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Aneu mullant amb el cafè les galetes i col.loqueu-les en fila i ben juntes en una plata o motlle.</div>
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Cobriu-les amb nata</div>
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Desféu la xocolata al bany maria o al microones.</div>
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Ompliu amb una capa de xocolata</div>
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Tomeu a posar una capa de galetes remullades amb cafè al damunt i altra cop una capa de nata i de xocolata .</div>
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Poseu-lo al congelador.</div>
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Treure'l del congelador unes dues hores abans de menjar-lo.</div>
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Bon profit!<br />
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El plat blanchttp://www.blogger.com/profile/04572776374464786553noreply@blogger.com1tag:blogger.com,1999:blog-6599022617027022364.post-28484225935402811812015-03-08T17:07:00.001+01:002015-03-08T17:10:09.199+01:00Melmelada de poma<div class="separator" style="clear: both;">He fet melmelada de pomes seguin la recepte d'aquest llibre de la Núria Duran i la Montserrat Roig . N'he fet bastantes seguint les proporcions d'aquest llibre i surten molt bé. Us el recomano!</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5o2JTl0XOgIQo9y5f2v7oYZ-YusKRmpwCY-6CXOnGTE6iMglyYOcJVAY7Xq9-tyAl_MSmmADNjjLoDDtnvImZ1GP0Fwd2LfKGyAjodotSthg3aEfBr0IDBuoI3f5I8DF4zMDf4H9HzmOj/s640/blogger-image--1973645538.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5o2JTl0XOgIQo9y5f2v7oYZ-YusKRmpwCY-6CXOnGTE6iMglyYOcJVAY7Xq9-tyAl_MSmmADNjjLoDDtnvImZ1GP0Fwd2LfKGyAjodotSthg3aEfBr0IDBuoI3f5I8DF4zMDf4H9HzmOj/s640/blogger-image--1973645538.jpg"></a></div><div class="separator" style="clear: both;"><br></div>Tenia un excés de pomes i n'he fet melmelada. A mi m'agrada menjar els iogurts naturals descremats o amb bifidus i quant necessito una mica de dolçor prefereixo posar-m'hi melmelada que sucre. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVpR6iHgVbcz6ahw80Y4DPZTDaNQTVmLUVOJ9OaqAVH1mueIlz_yhYNnP9VFaU8dt-1k5RYpdvV1arJIqskFL8-_J0nOVanLAI7g6KtM7-1MDIt4Gyt_-fZY9XvcrKTIoHdIzQhXKWk0P/s640/blogger-image-582559072.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVpR6iHgVbcz6ahw80Y4DPZTDaNQTVmLUVOJ9OaqAVH1mueIlz_yhYNnP9VFaU8dt-1k5RYpdvV1arJIqskFL8-_J0nOVanLAI7g6KtM7-1MDIt4Gyt_-fZY9XvcrKTIoHdIzQhXKWk0P/s640/blogger-image-582559072.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">INGREDIENTS </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1kg de pomes</div><div class="separator" style="clear: both;">700 g de sucre </div><div class="separator" style="clear: both;">1 llimona </div><div class="separator" style="clear: both;">1beina de vainilla</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">ELABORACIÓ </div><div class="separator" style="clear: both;">Peleu les pomes, talleu-les les a trossos, traieu el cor i les llavors i ruixeu-les amb pell de llimona per evitar que s'ennegreixi. Reserveu-les.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">En una cassola poseu a bullir les pells amb el suc de llimona amb aigua, que les cobreixi, durant uns 25-30 minuts. Coleu aquest suc, torneu-lo a posar a la cassola i poseu-hi les pomes, el sucre ,la beina de vainilla i la pell de llimona. Bulliu-ho lentament durant 30 o 35 minuts remenant de tant en tant, fins que les pomes es vegin ben cuites i transparents.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Traieu-ne la pell de llimona i la vainilla.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><font color="#000000" style="margin-left: 1em; margin-right: 1em; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDWyoGQBibihCDFXYl7s8sjehdGfXGKo5g2mVeulrZJcABQSixiH3ugDDmMNe5CM9aXzr1izoxmDMSp6weUuJLHncct-mEiizDiFu-d-l1kKQ1GgEL6-xHE-qJ-B9E2c0rX0JPvc6AiuRu/s640/blogger-image-1754434704.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDWyoGQBibihCDFXYl7s8sjehdGfXGKo5g2mVeulrZJcABQSixiH3ugDDmMNe5CM9aXzr1izoxmDMSp6weUuJLHncct-mEiizDiFu-d-l1kKQ1GgEL6-xHE-qJ-B9E2c0rX0JPvc6AiuRu/s640/blogger-image-1754434704.jpg"></a></font></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Envaseu-la en pots de vidre i poseu-los en una olla amb igua bullent durant 15-20 minuts.</span></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMoWU7r3ua0H30qU3EwTDicKXNf4Rq1p8RwtDDJevTmC_Lif_yDRwFajLyqTVpm_XEvQFsVGBPP2UBEVE6v1Sr9p6qdIoP714UitujsM0wqqB5H90zzY_9igRG4AXafmiKqvT8A5ir6aEX/s640/blogger-image--499468172.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMoWU7r3ua0H30qU3EwTDicKXNf4Rq1p8RwtDDJevTmC_Lif_yDRwFajLyqTVpm_XEvQFsVGBPP2UBEVE6v1Sr9p6qdIoP714UitujsM0wqqB5H90zzY_9igRG4AXafmiKqvT8A5ir6aEX/s640/blogger-image--499468172.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXcefk0V3240npdWm0BEfFfyQ1i1jGgtHf6tBFAsFgUZtEq3yNaz9xXHQI02YQvSslMINjvjwg9VN4GbPhAGUDYDM2nai3G3CNko0HWilJMMzq7u3hDXSDQk7b4_mF1cBUipOlemTm8UFc/s640/blogger-image--963891605.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXcefk0V3240npdWm0BEfFfyQ1i1jGgtHf6tBFAsFgUZtEq3yNaz9xXHQI02YQvSslMINjvjwg9VN4GbPhAGUDYDM2nai3G3CNko0HWilJMMzq7u3hDXSDQk7b4_mF1cBUipOlemTm8UFc/s640/blogger-image--963891605.jpg"></a></div><div class="separator" style="clear: both;">Bon profit!</div><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><br></div><br></div><br></div>El plat blanchttp://www.blogger.com/profile/04572776374464786553noreply@blogger.com1tag:blogger.com,1999:blog-6599022617027022364.post-1045807221451004852015-02-15T21:06:00.001+01:002015-06-20T22:14:38.125+02:00Empanada gallegaEl Jordi se'n va a Cracóvia a fer un Erasmus. Els seus pares ens han convidat a dinar . Jo he preguntat si els podia ajudar . La seva mare m'ha dit "volia fer una empanada i no tinc temps . Em pots ajudar?"<br />
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m'ha donat l'oportunitat de fer una empanada.!</div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Jo sempre l'havia fet amb la thermomix . Però avui l'he fet seguint la recepta tradicional a poc a poc i sense pressa. He disfrutat moltíssim !!</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Ah!! He tingut l'ajuda de la KItchenaid ( és una joia)</span></div>
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<b>Ingredients per la massa </b></div>
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500 g de farina de força</div>
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200 mL d'aigua tébia</div>
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1 ou</div>
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200-250g d'oli d'oliva verge extra ( el que s'ha utilitzat per fer el sofregit)</div>
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25 g de llevat fresc</div>
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1 cullerada de sal </div>
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<b>Ingredients pel farcit</b></div>
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1/2 kg de ceba</div>
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1 pebrot vermell</div>
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1pebrot verd</div>
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1 pot de tomàquet triturat de 400 g</div>
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250 g de tonyina </div>
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2 ous durs </div>
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1 ou per pintar la massa </div>
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<b>ELABORACAIÓ</b> </div>
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Sofregir la ceba i el pebrot vermell talat petit amb els 200 mL d 'oli</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWfxTODgepekX2L7JWYpsvfivlCik4ghgXiFQpFiE-VibnqVTyYSt5ev6oty1ALjkRxUbvyoc6EMzduKmrl8_r6BdN2EfEnRMyxsx9PCNAi_ZcfY3rzMejWQtv6w8_mrYdN53BinbM0L9s/s640/blogger-image--686178444.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWfxTODgepekX2L7JWYpsvfivlCik4ghgXiFQpFiE-VibnqVTyYSt5ev6oty1ALjkRxUbvyoc6EMzduKmrl8_r6BdN2EfEnRMyxsx9PCNAi_ZcfY3rzMejWQtv6w8_mrYdN53BinbM0L9s/s640/blogger-image--686178444.jpg" /></a></div>
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Fregir el pebrot verd a una altra paella. Afegir-hi el tomàquet triturat i fregir.</div>
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Un cop el pebrot verd estigui cuit el traiem del tomàquet i l'afegim al sofregit. Deixem coure uns minuts mes el tomàquet sol.</div>
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Colem el sofregit i el barregem amb el tomàquet. Guardem l'oli que l 'utilitzarem per fer la massa.</div>
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Dins un caçó amb aigua fem bullir els dos ous durant 10 minuts i reservem.</div>
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Obrir les llaunes de tonyina treure l'oli esmicolar-la i reservar.</div>
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Pelar els ous , tallar-l'ós a rodanxes i reservar.</div>
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<b>Fer la massa</b></div>
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Posar la farina dins el vas de la kitchenaid, afegir la sal. Desfer el llevat amb l'aigua tèbia. Connectar la màquina. Afegir-hi l'ou deixetat, l'aigua amb el llevat i l'oli del sofregit . Amassar amb el ganxo durant uns minut fins que es formi una bola. Deixar reposar tapat durant 45min fins que dobli el volum . Partir la massa amb dues parts desiguals .</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwTlWc8Ac-UJdxotqFdaH4MvaK8teUy4QXcRDhVNydrUoh4U2kyvGCpTi8Yf_R35yc0n-1UKohN7BP-8SrPleNyawFBWrsafCXfxWPdiwWCVo3voH8b6HhUWkX_47FH8U2vWUk5tFx9rfr/s640/blogger-image--184137542.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwTlWc8Ac-UJdxotqFdaH4MvaK8teUy4QXcRDhVNydrUoh4U2kyvGCpTi8Yf_R35yc0n-1UKohN7BP-8SrPleNyawFBWrsafCXfxWPdiwWCVo3voH8b6HhUWkX_47FH8U2vWUk5tFx9rfr/s640/blogger-image--184137542.jpg" /></a></div>
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Estirar la part gran amb l'ajuda del corró i farina i posar-la a la plata sel forn retallem les bores i les guardem. Ens serviran per la decoració final.</div>
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Poseu-hi el farcit, la tonyina i ll'ou.</div>
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Estirem l'altra tros de massa i la posem al damunt. Cargolem les bores de la massa de sota fins que coincideixi amb la de sobre i ho anem aixecant amb els dits. </div>
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Fem un foradet al mig que faci de xemeneia i pugui sortí el vapor, punxem tota la superfície amb la forquilla perquè la massa no s'infli. </div>
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Pintem amb ou. Decorem amb les restes de massa . Tornem a pintar amb ou. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw9_4FL8PryMftfmO7YXCZVD4_KhjaT7r7-UGIMegjBXYJqHr4ulIeXjsF8GwFw6Fz5eNTEnXxirxQZixvY2eaL8CkZ2wVM2NSyIrf_XNWV0I8YHcBs0-oUbvafDhYBjBmhyphenhyphen_AksjcPuZ3/s640/blogger-image--1097125012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw9_4FL8PryMftfmO7YXCZVD4_KhjaT7r7-UGIMegjBXYJqHr4ulIeXjsF8GwFw6Fz5eNTEnXxirxQZixvY2eaL8CkZ2wVM2NSyIrf_XNWV0I8YHcBs0-oUbvafDhYBjBmhyphenhyphen_AksjcPuZ3/s640/blogger-image--1097125012.jpg" /></a></div>
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I la posem al forn a 180 graus amb l'escalfador de dalt i baix durant uns 35 minuts.</div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Ha sortit deliciosa!!!!</span></div>
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El plat blanchttp://www.blogger.com/profile/04572776374464786553noreply@blogger.com2