tag:blogger.com,1999:blog-12043430782454654092024-02-19T17:40:08.606+01:00Ametlles i avellanesBloc de cuinaametlles i avellaneshttp://www.blogger.com/profile/10393937873212693933noreply@blogger.comBlogger382125tag:blogger.com,1999:blog-1204343078245465409.post-3819857953056699132024-01-02T20:06:00.001+01:002024-01-02T20:06:11.830+01:00TORRO DE XOCOLATA I GALETES AMB LA THERMOMIX<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBDkoHbr3tWJ3O4hZoiAJx6O-PpcPYzm6LtxwiD-QwtKGjVCTUwf0qXijE-YyTi0BeT2aPEFHEFuIy7T0a9n4qxYRTTHBkIc6V8Gaa_XUVS9ZSvf5nfZXagMBl5RDG9hnomcMQA0kumTuEw-edCDorpCeLmgqpju41ahS9OarFGzVpgiQpJhw0O9Ih8XYm/s4080/torro%20xocolata%20i%20galetes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBDkoHbr3tWJ3O4hZoiAJx6O-PpcPYzm6LtxwiD-QwtKGjVCTUwf0qXijE-YyTi0BeT2aPEFHEFuIy7T0a9n4qxYRTTHBkIc6V8Gaa_XUVS9ZSvf5nfZXagMBl5RDG9hnomcMQA0kumTuEw-edCDorpCeLmgqpju41ahS9OarFGzVpgiQpJhw0O9Ih8XYm/w400-h301/torro%20xocolata%20i%20galetes.jpg" width="400" /></a></div><br /> <span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">Un bon torró pels que els agrada la xocolata, aquest any l'he fet amb</span><span class="hiddenGrammarError" style="background-image: url("../../../../../images/squiggle.png"); background-position: left bottom; background-repeat: repeat-x; cursor: default; font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px; padding-bottom: 2px;"> " </span><span class="hiddenSpellError" style="background-image: url("../../../../../images/squiggle_red.png"); background-position: left bottom; background-repeat: repeat-x; cursor: default; font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px; padding-bottom: 2px;">Conguitos</span><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">" i unes galetes que poden ser Digestive </span><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;"> o en el meu cas unes de civada amb canyella.</span><p></p><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;"><b>Ingredients:</b></span><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">– 200 g de xocolata fondant en trossos</span><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">– 65 g de mantega en trossos (en el meu cas vaig utilitzar </span><span class="hiddenSpellError" style="background-image: url("../../../../../images/squiggle_red.png"); background-position: left bottom; background-repeat: repeat-x; cursor: default; font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px; padding-bottom: 2px;">ghee</span><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">, mantega clarificada)</span><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">– 20 g de xarop daurat o de mel de canya</span><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">– 75 </span><span class="hiddenGrammarError" style="background-image: url("../../../../../images/squiggle.png"); background-position: left bottom; background-repeat: repeat-x; cursor: default; font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px; padding-bottom: 2px;">gr</span><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;"> de galetes </span><span class="hiddenSpellError" style="background-image: url("../../../../../images/squiggle_red.png"); background-position: left bottom; background-repeat: repeat-x; cursor: default; font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px; padding-bottom: 2px;">Digestive</span><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;"> tallades a trossos </span><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">(</span><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">vaig utilitzar galetes eclògiques de </span><span class="hiddenSpellError" style="background-image: url("../../../../../images/squiggle_red.png"); background-position: left bottom; background-repeat: repeat-x; cursor: default; font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px; padding-bottom: 2px;">Biocop</span><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;"> de civada amb canyella)</span><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">– 65 g de boletes de cacauets amb xocolata </span><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">negra</span><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;"> </span><span class="hiddenGrammarError" style="background-image: url("../../../../../images/squiggle.png"); background-position: left bottom; background-repeat: repeat-x; cursor: default; font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px; padding-bottom: 2px;">"</span><span class="hiddenSpellError" style="background-image: url("../../../../../images/squiggle_red.png"); background-position: left bottom; background-repeat: repeat-x; cursor: default; font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px; padding-bottom: 2px;">Conguitos"</span><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><b><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">Preparació:</span><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /></b><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">Posem la xocolata al vas de la </span><span class="hiddenSpellError" style="background-image: url("../../../../../images/squiggle_red.png"); background-position: left bottom; background-repeat: repeat-x; cursor: default; font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px; padding-bottom: 2px;">Thermomix</span><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;"> i programem 10 segons, a velocitat 10. Amb l'espàtula, baixem la xocolata cap al fons del vas.</span><div><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">Afegim la mantega i el xarop o mel. Programem 5 minuts, temperatura 50è, a velocitat 2.</span></div><div><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">Mentrestant, folrem amb paper d'enfornar 1 motlle de fusta per a torrons (també pots utilitzar motlles de silicona o 1 bric d'1 litre de llet tallat per la meitat al llarg).</span></div><div><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">Incorporem les galetes i les boles de cacauet al vas i barregem amb l'espàtula.</span></div><div><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">Aboquem la barreja a la caixa o motlle preparat. Reservem al frigorífic fins que se solidifiqui (mínim 2 hores).</span></div><div><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">Tallem en porcions i servim.</span></div>ametlles i avellaneshttp://www.blogger.com/profile/10393937873212693933noreply@blogger.com0tag:blogger.com,1999:blog-1204343078245465409.post-75852996893245996242024-01-02T19:28:00.003+01:002024-01-02T19:28:56.407+01:00GELAT DE PINYA AMB CROCANT D'AVELLANES<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Ti5vdCyVDpUpt6HjwgR1znkuMbSI7x8-Dt4pkAsrfEb74IX63hbH9jajNYOOR4q98N-xXmcGhNw11dCdvX3Im80Gn__Yg_N9ubpdXQsvO6472FFD1lD7Vjrarp46U8h3SSE5XiL6gC3g0NIjsn8PYBJmG4kDqDFUVATTuSoiVfHmPaLVqVHsVn5E8Uh9/s1280/gelat%20de%20pinya.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="721" data-original-width="1280" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Ti5vdCyVDpUpt6HjwgR1znkuMbSI7x8-Dt4pkAsrfEb74IX63hbH9jajNYOOR4q98N-xXmcGhNw11dCdvX3Im80Gn__Yg_N9ubpdXQsvO6472FFD1lD7Vjrarp46U8h3SSE5XiL6gC3g0NIjsn8PYBJmG4kDqDFUVATTuSoiVfHmPaLVqVHsVn5E8Uh9/w400-h225/gelat%20de%20pinya.jpg" width="400" /></a></div><br /><p> <span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">Aquest gelat normalment el feia per Nadal, tot i que feia un temps que l'havia deixat de fer, aquest any l'he recuperat amb la geladora que és molt més fàcil de fer.</span></p><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">És una recepta del programa cuines de TV3 i si teniu geladora encara queda més bo</span><div><br /></div><div><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;"><b>Ingredients:</b></span><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">1 pinya mitjana dolça</span><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">150 g de sucre glaç</span><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">200 ml de crema de llet</span><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">Per al crocant d'avellanes:</span><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">50 g d'avellanes torrades</span><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">50 g de sucre blanc.</span></div><div><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;"><br /></span></div><div><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">De totes maneres en comptes de sucre blanc he utilitzat sucre de canya integral, </span><span class="hiddenSpellError" style="background-image: url("../../../../../images/squiggle_red.png"); background-position: left bottom; background-repeat: repeat-x; cursor: default; font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px; padding-bottom: 2px;">panela</span><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;"><b>Preparació:</b></span><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">1. Peleu la pinya.</span><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">2. Talleu-la pel mig, i després en quarts longitudinals. Reposeu-los en la taula de niló especial per a tallar, i talleu el cor de la pinya, molest de triturar.</span><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">3. Trossegeu-ho ben petit i tritureu-ho en l'accessori </span><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">del minipimer</span><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">. Reserveu una petita quantitat de pinya per a tallar-la encara més petita i afegir-ho després com a "entrebancs".</span><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">4. Passeu aquest puré pel colador, separeu-ne 300 cc i mescleu-los amb el sucre glaç fins a aconseguir que es desfaci del tot i ens quedi una crema homogènia.</span><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">5. Munteu la nata, però només una mica, per fer certa sensació de lleugeresa al gelat. Per fer-ho, utilitzeu les varetes de muntar del </span><span class="hiddenSpellError" style="background-image: url("../../../../../images/squiggle_red.png"); background-position: left bottom; background-repeat: repeat-x; cursor: default; font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px; padding-bottom: 2px;">minipimer</span><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;"> a velocitat baixa.</span><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">6. Amalgameu la nata i el puré de pinya, mirant de no destruir la textura de la nata.</span><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">7. Fiqueu al congelador dins del mateix bol per espai de 30 min.</span><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">8. Poseu les avellanes torrades al damunt de qualsevol motlle que recobrireu amb un paper de plata... o d'alumini.</span><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">9. Feu un caramel entre ros i castany, posant el sucre amb una mica d'aigua a foc lent i controlant de tant en tant.</span><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">10. Quan el caramel estigui a punt, ruixeu-lo pel damunt de les avellanes. Refredeu al congelador per espai de 5 min.</span><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">11. Desenganxeu aquesta làmina de caramel i avellanes del paper d'alumini i trossegeu-la. Tritureu-la fins a obtenir una espècie de pols granulada a on es vegin els trossos d'avellana. Això, amics meus, és el crocant.</span><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">12. Traieu el gelat del congelador i afegiu-li els entrebancs de pinya i el crocant. Amalgameu i torneu a ficar al congelador.</span><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">13. Prepareu el rellotge perquè us avisi al cap de 30 </span><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">m</span><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">, torneu a moure'l, perquè no es faci un glaçó que no se'n pugui treballar</span><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">14. Repetiu el punt 13.</span><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">15. Tempereu el gelat a la nevera per tal que no sigui tan fred, aproximadament 1 h. Si ho feu a temperatura ambient, preneu la precaució de treure del congelador només la quantitat de gelat que menjareu per postres.</span></div><div><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;"><br /></span></div><div><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">Si teniu geladora ja sabeu que amb tots els ingredients es fa una massa líquida amb una batedora o amb la </span><span class="hiddenSpellError" style="background-image: url("../../../../../images/squiggle_red.png"); background-position: left bottom; background-repeat: repeat-x; cursor: default; font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px; padding-bottom: 2px;">thermomix</span><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;"> i un cop feta es fa el crocant que un cop fred s'incorpora, aquesta serà la que es posarà a la geladora, després d'un parell d'hores a la nevera.</span><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">- quan es tiri la massa al recipient, la geladora ja ha d'estar en funcionament i rodant</span><br style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;" /><span style="font-family: "Open Sans", Helvetica, Arial, sans-serif; font-size: 16px;">- el procés deu durar uns 30/45 minuts, però també dependrà de la temperatura exterior, per la qual cosa, el millor és anar comprovant la textura del gelat</span></div>ametlles i avellaneshttp://www.blogger.com/profile/10393937873212693933noreply@blogger.com0tag:blogger.com,1999:blog-1204343078245465409.post-39735102589334663452023-01-03T23:11:00.000+01:002023-01-03T23:11:24.352+01:00CANELONS DE CONFIT D'ÀNEC AMB BEIXAMEL DE FOIE<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAJYWBfogi5KXlWxQ9kytbCRk-1jWJnxD_NYvHRii3iA1h0wM7qFyTL3rdf7dgCe7G_wIGacpUKL1Vrmdu_ACQ21Zw9vZGMPpiBoUibvz-qNfmtI8GGtt4Nx3IjgLUa5a9uw4SbMBtaOfutUEuzl-mbjRwXwonrrtx_GzUQc92TaFpTueEHMOZ7VggDA/s1280/canelons%20d'%C3%A0nec.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAJYWBfogi5KXlWxQ9kytbCRk-1jWJnxD_NYvHRii3iA1h0wM7qFyTL3rdf7dgCe7G_wIGacpUKL1Vrmdu_ACQ21Zw9vZGMPpiBoUibvz-qNfmtI8GGtt4Nx3IjgLUa5a9uw4SbMBtaOfutUEuzl-mbjRwXwonrrtx_GzUQc92TaFpTueEHMOZ7VggDA/s320/canelons%20d'%C3%A0nec.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="background: white; color: #444444; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Els canelons són un plat tradicional
que admet moltes variants els del rostit els típics de Sant Esteve, els de
verdures, els de peix.... i aquest de confit d’ànec, gran part de la feina ja
la tenim feta perquè tenim les cuixes fetes i estan boníssims i els
acompanyarem amb aquesta beixamel de foie i també hi podria anar bé una salsa
de bolets.<o:p></o:p></span></p><div class="separator" style="clear: both;">
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="background: white; color: #444444; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p> </o:p></span><b><span lang="CA" style="background: white; color: #444444; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Ingredients:</span></b></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><b><span lang="CA" style="background: white; color: #444444; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p> </o:p></span></b><span style="background-color: white; color: #444444; font-family: Arial, "sans-serif"; font-size: 12pt;">20 plaques de canelons poder ser
també de pasta fresca</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="background: white; color: #444444; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p> </o:p></span><b><span lang="CA" style="background: white; color: #444444; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Per al
farciment</span></b><span lang="CA" style="background: white; color: #444444; font-family: Arial, "sans-serif"; font-size: 12pt;">:</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="background: white; color: #444444; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p> </o:p></span><span style="background-color: white; color: #444444; font-family: Arial, "sans-serif"; font-size: 12pt;">4 cuixes d’ànec</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="background: white; color: #444444; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">250 gr. d’escalunyes o ceba de
figueres <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="background: white; color: #444444; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">140 cc de crema de llet<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="background: white; color: #444444; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">(També hi podríem afegir una mica de
poma i de foie)<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="background: white; color: #444444; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><b><span lang="CA" style="background: white; color: #444444; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Per a
la beixamel de foie:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span style="background-color: white; color: #444444; font-family: Arial, "sans-serif"; font-size: 12pt;">20 gr. grassa de l’ànec</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;"><span lang="CA" style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">4 escalunyes.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;"><span lang="CA" style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">20 g de farina.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;"><span lang="CA" style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">250 cc de llet.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;"><span lang="CA" style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 copeta de vi de Porto. (opcional)<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;"><span lang="CA" style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">50 g de foie gras de
fetge d’ànec en bloc.( una part per la beixamel i l’altre per posar damunt
dels canelons amb la salsa <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;"><span lang="CA" style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">sal i pebre.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="background: white; color: #444444; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p> </o:p></span><b><span lang="CA" style="background: white; color: #444444; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Preparació:</span></b></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span style="background-color: white; color: #444444; font-family: Arial, "sans-serif"; font-size: 12pt;">1 Traurem amb cura les cuixes de la llauna
i les posarem al forn o al microones perquè desprenguin tot el greix i podem
treure la pell i l’os.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="background: white; color: #444444; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">També podríem posar la llauna a bany
maria i que es vagi desfent el greix, durant uns cinc minuts, la llauna ha d’estar
oberta.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="background-color: white; color: #444444; font-family: Arial, "sans-serif"; font-size: 12pt;">2 Desossem les cuixes </span><span style="background-color: white; color: #444444; font-family: Arial, "sans-serif"; font-size: 12pt;"> </span><span style="background-color: white; color: #444444; font-family: Arial, "sans-serif"; font-size: 12pt;">i a continuació en una cassola amb una
cullerada del greix d’ànec que teníem reservat, anem sofregint les cebes,
picades petites i deixarem que es vagi confitant a foc mig i salpebrerem, és
important que no quedi massa greix.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="background-color: white; color: #444444; font-family: Arial, "sans-serif"; font-size: 12pt;">3 Quan la ceba sigui ben transparent hi afegirem l’ànec
esmicolat i donem unes voltes i afegim la crema de llet, ho deixem un 3 minuts
més, ho traiem ho passem per la màquina de trinxar i ho deixem refredar.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="background-color: white; color: #444444; font-family: Arial, "sans-serif"; font-size: 12pt;">4 Bullir la pasta dels canelons i després l’anem omplint
amb la pasta d’ànec.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span lang="CA" style="background: white; color: #444444; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Per a fer la beixamel:</span></b></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="background-color: white; color: #444444; font-family: Arial, "sans-serif"; font-size: 12pt;">En un cassó posem el greix de l’ànec i sofregim la
ceba fins que estigui rossa, hi afegim la farina i deixem que es faci fins que
sigui rossa, a continuació hi posem la llet i el foie ho remenen amb una espàtula
i ho anem remenant fins que estigui feta.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="background-color: white; color: #444444; font-family: Arial, "sans-serif"; font-size: 12pt;">Per acabar posarem 3 canelons en un plat, els donem un
cop de calor al microones i repartint pel damunt la beixamel que hem preparat
que tindrem calenta i posarem al damunt una mica del foie.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">Amb
la thermomix:</span></b></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="CA" style="color: #4b4a4b; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Obrim la llauna i la posem al forn preescalfat a 150º, per desfer el greix
o a bany maria com hem dit anteriorment i traiem la pell i els ossos de les
cuixes.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="CA" style="color: #4b4a4b; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><br />
</span><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 Posen en
el vas la ceba i trossegem 3 seg a vel 5 i afegim 1 o 2 cullerades de la grassa
de l’ànec i posem 10m, a 120, velocitat
cullera sense el cubilet varo<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">2 Introduir
la poma i sofregir 3 minuts /120º i vel cullera, si no posem la poma aquest pas
ens el saltem.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">3 Afegim el
confit esmicolat i programem 3 m. 100º vel 1<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">4 Afegirem
el foie i posarem 10 seg. Velocitat 3
perquè es barregi. També podríem triturar a velocitat 5, però jo prefereixo fer-ho
amb la màquina de trinxar.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Amb el
farcit anar omplint la pasta<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Beixamel:</span></b></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="CA" style="background: white; font-family: Arial, "sans-serif"; font-size: 11.5pt;">Posar al vas de la thermomix el greix de l’ànec i
posar 2m. temp. 100º i velocitat 1, a
continuació posem l’escalunya i programem 4 m. temperatura 120 i vel 4. </span><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Afegir la
farina i procurant que no quedi damunt de les ganivetes i perquè es pugui torrar així evitem el gust de farina crua, posar 2 minuts a 100º i velocitat
1 així la farina agafarà un color torrat<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">A
continuació posar la llet, la sal i el pebre i una mica de foie i seleccionar 6
minuts a 90º i velocitat 4, perquè quedi sense grumolls.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"> </span></p></div><p><br /> </p>ametlles i avellaneshttp://www.blogger.com/profile/10393937873212693933noreply@blogger.com0tag:blogger.com,1999:blog-1204343078245465409.post-23210863231696317212022-02-09T18:14:00.000+01:002022-02-09T18:14:11.346+01:00GAROINES FARCIDES AMB LA SEVA CREMA<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhAUOxiF1Pm2gK9ojkn5uwlP-DfRdp-BOn1Pgi4MnqcWNoZLvN4DBNfwc_ygIzEjaxXlsa4tJnuodbs0ruw2S-mZhLn2PwKGqUHiKsr4k0uLClNNnrv0f_pLqX0sBu_frF6_lrVxqsv6OY5L4ogP0ZmpjtZXcjQ0r-_gtVfzrxaDcyOb2YP-jE17FInow=s5520" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4144" data-original-width="5520" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhAUOxiF1Pm2gK9ojkn5uwlP-DfRdp-BOn1Pgi4MnqcWNoZLvN4DBNfwc_ygIzEjaxXlsa4tJnuodbs0ruw2S-mZhLn2PwKGqUHiKsr4k0uLClNNnrv0f_pLqX0sBu_frF6_lrVxqsv6OY5L4ogP0ZmpjtZXcjQ0r-_gtVfzrxaDcyOb2YP-jE17FInow=w400-h300" width="400" /></a></div><br /><p></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">La garoina
és un marisc molt preuat a la costa brava, té un gust de mar intens i ara estem
en plena temporada.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Pràcticament
sempre es mengen crues, obrint-les per la part plana i netejar la part de dins
fins que estan ben netes. Ideal prendre-les amb una copa de cava.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">També en
podem fer una crema com les que us proposo i després emplenar a les mateixes
garoines.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Ingredients:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">12 garoines
vives<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 ceba<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 porro<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 pastanaga<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">2 tomàquets<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">2oo ml de
crema de llet en el meu cas crema vegetal d’ametlla<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 copa de
xerès o de cava<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Oli, sal i
pebre<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Preparació:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 Netejar
les garoines les hem d’obrir amb compte, amb unes tisores per la part de la
boca <span style="mso-spacerun: yes;"> </span>i que no perdin l’aigua que tenen
el seu interior i que l’aprofitarem per a la crema, quan les netegem ho farem
posant un colador a sota i així podem aprofitar tota l’aigua i no ens cauran
les punxes i conservarem <span style="mso-spacerun: yes;"> </span>la clova.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">2 Amb una
cullereta traurem amb molta cura la part ataronjada, que és<span style="mso-spacerun: yes;"> </span>la carn i traurem la part més fosca. Les
cloves les netegem perquè ens faran de recipient.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">3 Tallem
la ceba, el porro i la pastanaga i ho sofregirem en una paella amb una mica d’oli,
després hi posarem el tomàquet pelat i sense les llavors i que es vagi
sofregint i afegirem el xerès o el cava, l’aigua de les garoines i la crema de
llet i també afegirem les llengüetes la part ataronjada i en reservarem una per cada una de les cloves a l’hora d’omplir-les i emplatar.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p> </o:p></span></p>ametlles i avellaneshttp://www.blogger.com/profile/10393937873212693933noreply@blogger.com0tag:blogger.com,1999:blog-1204343078245465409.post-21950023419504427602022-01-24T17:29:00.003+01:002022-01-24T17:29:50.216+01:00XIPS O CREIXENTS DE COL KALE AL MICROONES<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi2e9AfCvm_skJ7D15VgA0sF4oQQc1cWr6OrfF7eHmZ2gM-HEAUqweDHbXpqDj2x2etvF3Li14fRLsFIwOIlPH0-2Src0nC3JUCFBVesAx_Qsa-VzbRxTzXPKwXir_bAD0gloBUm017v4Gxcy7fN1Jn4xPjigYkGGo7zri6Tm7sh7fZhLh5yX_jHQXodw=s5520" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4144" data-original-width="5520" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEi2e9AfCvm_skJ7D15VgA0sF4oQQc1cWr6OrfF7eHmZ2gM-HEAUqweDHbXpqDj2x2etvF3Li14fRLsFIwOIlPH0-2Src0nC3JUCFBVesAx_Qsa-VzbRxTzXPKwXir_bAD0gloBUm017v4Gxcy7fN1Jn4xPjigYkGGo7zri6Tm7sh7fZhLh5yX_jHQXodw=w400-h300" width="400" /></a></div><p class="MsoNormal"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">La col Kale és una varietat de la col rissada
i amb ella podem preparar un aperitiu deliciós, fet al microones i el tindríem llest amb 5 minuts. També podríem fer la <a href="http://ametllesiavellanes.cat/2017/01/xips-de-col-kale.html">kale al forn</a>.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">Fetes d’aquesta manera ens queden ben
cruixents i són molt senzilles de preparar<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">Podem variar les espècies o olis aromatitzats
en que les amanim i variarem el seu gust<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">Ingredients:<o:p></o:p></span></b></p>
<p class="MsoNormal"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;"><span style="mso-spacerun: yes;"> </span>2 o 3
fulles de col kale<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">Sal marina<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">Oli d’oliva verge extra<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">Parmesà o llevat nutricional<o:p></o:p></span></p>
<p class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">Preparació:<o:p></o:p></span></b></p>
<p class="MsoNormal"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">Primer rentem les fulles de la col kale i les
saquem bé també ho podem fer amb paper absorbent, retirem la tija central i anem
fent trossets de la fulla, més o menys de la mateixa mida, hem de tenir en compte que quan es deshidrata perd
volum.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">A continuació les posem en un plat que
pugui anar al microones i les amanim amb la sal i l’oli i barregem bé, perquè l’oli
arribi a totes les fulles, també hi podem posar si ens agrada el parmesà
ratllat o llevat nutricional.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">Ho introduïm al microones a màxima potencia <span style="mso-spacerun: yes;"> </span>4 minuts, retirem i mirem el cruixent.<o:p></o:p></span></p><br /><p></p>ametlles i avellaneshttp://www.blogger.com/profile/10393937873212693933noreply@blogger.com0tag:blogger.com,1999:blog-1204343078245465409.post-46162688887612067712022-01-05T16:51:00.002+01:002022-01-05T16:51:47.051+01:00ROSADA AMB SALSA DE TOMÀQUET I ALLIOLI NEGAT<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgFtarksHLs_3LO--R3mQ6kOkyRb5R9YeWO_YJ5yoqZCFskkXkFPRJIkzEZfWXu8nDranEoV3DITb1X42yest-tNYdg0Xt4BX5jiJSydsgaCJQ9ZljqruuAmp3IqZ73UIJzOWU9KuoWUcwQn7j3gkRyIc9-iKQEHwAWvW6UCzdOnf-Ihh0L_TFvJDrC1g=s1280" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEgFtarksHLs_3LO--R3mQ6kOkyRb5R9YeWO_YJ5yoqZCFskkXkFPRJIkzEZfWXu8nDranEoV3DITb1X42yest-tNYdg0Xt4BX5jiJSydsgaCJQ9ZljqruuAmp3IqZ73UIJzOWU9KuoWUcwQn7j3gkRyIc9-iKQEHwAWvW6UCzdOnf-Ihh0L_TFvJDrC1g=w400-h300" width="400" /></a></div><br /> <p></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">És una
salsa formada per dos elements ben diferenciats i dissociats com són l’oli per
una banda i l’all, per una altra.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">És ideal
per lligar tota mena de plats en salsa, es pot utilitzar per fer el “Cim i
tomba”<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Ingredients:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">4 talls de
rosada<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">2 grans
d’all<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Oli
d’oliva<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Per la
sala de tomàquet:<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Ceba,<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Tomàquet,<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="mso-spacerun: yes;"> </span>1 gra d’all<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Sal<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Preparació:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">En una
cassola hi posem l’oli d’oliva i comencem a preparar la salsa de tomàquet, en
el meu cas ja la tenia preparada, en aquest <a href="http://ametllesiavellanes.cat/2011/08/la-salsa-de-tomaquet.html">enllaç</a> la manera de fer-la.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Un cop
feta la salsa de tomàquet i posem a rosada uns 5 minuts fins que estigui en el
seu punt i en aquest moment i tirem al damunt l’allioli negat ho deixem un minut
i ja tindrem el plat preparat.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Preparació
de l’allioli negat;<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 Els grans d’all s’han de
pelar i retirar el cor<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">2 Posar els grans d’all en
un morter, amb una mica de sal i aixafar-los amb la ma del morter fins
aconseguir una pasta.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">3 Anar abocant l’oli, mentre
es donen voltes amb la ma del morter de manera constant, i el resultat és una
salsa negada.<o:p></o:p></span></p>ametlles i avellaneshttp://www.blogger.com/profile/10393937873212693933noreply@blogger.com0tag:blogger.com,1999:blog-1204343078245465409.post-38551113253579165782022-01-03T16:45:00.000+01:002022-01-03T16:45:50.682+01:00LLENTIES AMB XORIÇO<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjYqq4TZ6PKiKwT0iM0r4YFYC1Ek8CA8eDU04blw5U64kqo174jQA9T0Fki5R23WJwMf_q-oZscc8ofEtkrnYb4ikVoeFbg5hROQ-_UYKVqWMAf2ShlSUK27mQkegSREkC1ijV7hmjUm5-mkyDyOZ847hX31-9_8M5reEooK99VyJ5-q0-T0-m0OnLg_Q=s1280" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjYqq4TZ6PKiKwT0iM0r4YFYC1Ek8CA8eDU04blw5U64kqo174jQA9T0Fki5R23WJwMf_q-oZscc8ofEtkrnYb4ikVoeFbg5hROQ-_UYKVqWMAf2ShlSUK27mQkegSREkC1ijV7hmjUm5-mkyDyOZ847hX31-9_8M5reEooK99VyJ5-q0-T0-m0OnLg_Q=w300-h400" width="300" /></a></div><br /><p></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Per
nosaltres una recepta d’hivern i un plat de cullera, que es gaudeix molt quan
fa fred.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Les
llenties i el xoriço lliguen a la perfecció, el xoriço que he utilitzat és ecològic
de <a href="https://www.calfusteret.com/ca/">Cal Fusteret</a>, els vam conèixer amb la pandèmia i que ens van portar els seus
productes a casa i ens van agradar molt,, es dediquen a la carnisseria, la
cansaladeria des de l’any 1944 a Sant Fruitós de Bages, utilitzen carns de
procedència ecològica, els seus productes són sense gluten, sense lactosa, ni
colorants<span style="mso-spacerun: yes;"> </span>ni conservants.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">En aquesta
ocasió fet amb unes llenties ja que tenia cuites, aquí podeu veure la seva <a href="http://ametllesiavellanes.cat/2011/01/les-llenties.html">cocció</a>.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Ingredients:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">750 a 1 kg
de llenties ja cuites<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">400 ml de
de brou de pollastre, el propis suc de cocció de les llenties o també podria
ser aigua<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">150 gr de
xoriço. tallat a trossos grans<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Sofregit;<o:p></o:p></span></b></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Ceba,
porro, 1 gra d’all, pastanaga i carbassó, tot tallat ben petit<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Preparació:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Primer hem
de preparar el sofregit en una cassola amb oli i començarem posant la ceba i
anem afegint la resta d’ingredients, trigarem entre 15 o 20 minuts.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">En aquest
moment tallarem el xoriço a talls grans i l’afegirem a la cassola i el
sofregirem 5 minuts més i en aquest moment incorporaríem les llenties junt amb
el brou de pollastre, el suc de les llenties o també hi podríem posar aigua i
ho deixarem coure entre 5 i 10 minuts més.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Ho tastem
i rectifiquem de sal si es necessari.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p> </o:p></span></p>ametlles i avellaneshttp://www.blogger.com/profile/10393937873212693933noreply@blogger.com0tag:blogger.com,1999:blog-1204343078245465409.post-10257794717222393042022-01-01T16:32:00.001+01:002022-01-01T16:32:25.775+01:00COPA DE GELAT DE TORRÓ DE XIXONA I RATAFIA<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi1sR4JzDHP75rNwkm1mK8Hz_9UvULqTb0tg2Gcw44f5TSawzqDc2BUlJzgBClNB56ObxBA23_wR31BYocGlRjgH1oklEPqcy1Img2Sm9d486Rit680VLw2r-XcvkWqgYTWxD3GADXiB4fuPQnlxr73qJu3Gq52E0eMKqkcT9fZMAk2kWoRgK2qz_EX5A=s1280" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEi1sR4JzDHP75rNwkm1mK8Hz_9UvULqTb0tg2Gcw44f5TSawzqDc2BUlJzgBClNB56ObxBA23_wR31BYocGlRjgH1oklEPqcy1Img2Sm9d486Rit680VLw2r-XcvkWqgYTWxD3GADXiB4fuPQnlxr73qJu3Gq52E0eMKqkcT9fZMAk2kWoRgK2qz_EX5A=w300-h400" width="300" /></a></div><br /><p></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Unes
postres amb gelat de torro de Xixona i Ratafia, són senzilles i molt
nadalenques i festives.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Ingredients:</span></b></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Gelat de torró de Xixona</span><span style="font-family: Arial, "sans-serif"; font-size: 12pt;"> </span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Ratafia</span><span style="font-family: Arial, "sans-serif"; font-size: 12pt;"> </span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Nueles</span><span style="font-family: Arial, "sans-serif"; font-size: 12pt;"> </span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Carquinyoli</span><span style="font-family: Arial, "sans-serif"; font-size: 12pt;"> </span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Torró de Xixona<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p> </o:p></span><span style="font-family: Arial, "sans-serif"; font-size: 12pt;"> </span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Preparació:</span></b><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p> </o:p></span></b></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">En una copa posem la
ratafia, un parell de boles de gelat de xixona i un carquinyoli a tossos petits
i una mica de torró de Xixona esmicolat i per Nadal una neula.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p> </o:p></span></p>ametlles i avellaneshttp://www.blogger.com/profile/10393937873212693933noreply@blogger.com0tag:blogger.com,1999:blog-1204343078245465409.post-38940594485527119572021-12-31T16:51:00.004+01:002021-12-31T16:53:32.607+01:00COPA AMB SUC DE TARONJA, GELAT DE VAINILLA I NEULA<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhRe1gTotPbopHFJeTzO809PJrFrIOgcLiBIiDBkdoEVopzFVn46Ne1jzsxrEzvevQl3GAIiZReeq9d_Kji0eLwsG9Ekt-ebrlntUQ0M1onV6mlXaaZ84G-8ZbV0YeAN0xigObh_eEF5kjkRrGJ6xNCDu_O9j8mXLpktjXKsJQvnjqxfnWL58hKwCZY6w=s1280" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhRe1gTotPbopHFJeTzO809PJrFrIOgcLiBIiDBkdoEVopzFVn46Ne1jzsxrEzvevQl3GAIiZReeq9d_Kji0eLwsG9Ekt-ebrlntUQ0M1onV6mlXaaZ84G-8ZbV0YeAN0xigObh_eEF5kjkRrGJ6xNCDu_O9j8mXLpktjXKsJQvnjqxfnWL58hKwCZY6w=w300-h400" width="300" /></a></div><br /><p></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Unes bones
postres, ben senzilles, després dels àpats d’aquest dies de festes de Nadal i de
Cap d´Any<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Ingredients:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p> </o:p></span></b></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">3 taronges per fer suc<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Gelat de vainilla<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Cointreau<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Ratlladura de pell de
taronja<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Neules<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">En una copa o got ample,
posar el suc de taronja i una o dues boles de gelat de vainilla i al damunt la
ratlladura de la pell de taronja i unes gotes de Cointreau i una neula o també
hi podríem posar uns trossets de galeta amb sabor a vainilla o de qualsevol altre
sabor que ens quedi bé. <o:p></o:p></span></p>ametlles i avellaneshttp://www.blogger.com/profile/10393937873212693933noreply@blogger.com0tag:blogger.com,1999:blog-1204343078245465409.post-92004094304648490732021-12-31T12:32:00.002+01:002021-12-31T12:32:33.604+01:00CARXOFA CONFITADA AMB BURRATA<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjSfCxweVq6SKuvnkiMHKrVolJbYeEUD-NNqKDy9KhPHt0BO9j0H0LdFBVJmlMmMZuiDWqPthuZZL_34uZEMvEX3bGiL4Mw6x-EdFNZTKqOEUwl9yH835t9xqZF8_qo03gAXr0--CMtW6RqDc6Ir3Ky4TrNjr9xI9Xv6QtT6TT5i1A_9ijg0CwaXKYEcA=s1280" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEjSfCxweVq6SKuvnkiMHKrVolJbYeEUD-NNqKDy9KhPHt0BO9j0H0LdFBVJmlMmMZuiDWqPthuZZL_34uZEMvEX3bGiL4Mw6x-EdFNZTKqOEUwl9yH835t9xqZF8_qo03gAXr0--CMtW6RqDc6Ir3Ky4TrNjr9xI9Xv6QtT6TT5i1A_9ijg0CwaXKYEcA=w400-h300" width="400" /></a></div><br /><p></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Aquest plat
a format part del menú de la Nit de Nadal d’aquest any, com un tastet, és fàcil de fer, podem tenir les carxofes ja confitades i només ens caldrà emplatar en el moment de servir. </span><span style="font-family: Arial, "sans-serif"; font-size: 12pt;"> </span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Ingredients: (4 persones)</span></b><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p> </o:p></span></b></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">4 carxofes<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Oli d’oliva verge<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">2 burrates<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Escates de sal<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Tòfona<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Tomàquets confitats<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p> </o:p></span></b></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Prèviament
hem de confitar les carxofes, que ja les podem tenir preparades, aquí <a href="http://ametllesiavellanes.cat/2020/11/carxofes-confitades.html">l'enllaç</a> de com fer-les<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Per
preparar el plat primer escorrem les carxofes i les tallem longitudinalment i
en una paella la sofregim perquè estigui daurada, nomes un minut i ja muntem el
plat a la base posem la burrata oberta i esmicolada al damunt posem la carxofa,
unes escates de sal, un fil d’oli d’oliva i la tòfona ratllada, també hi podem
posat anet fresc i uns tomàquets secs confitats.<o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><br /></span></p>ametlles i avellaneshttp://www.blogger.com/profile/10393937873212693933noreply@blogger.com0tag:blogger.com,1999:blog-1204343078245465409.post-8022337888119838882021-12-29T17:30:00.003+01:002021-12-29T17:30:50.088+01:00FILET WELLINGTON<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgvGSBKdncD-o0VEXN3EWSf2iYEP8KSdxBpNNF3s8AO1bxEg1P21OZXGVe08Zw0dG7XmCjR0paJnZzRCycQuotTXLrIq5E0y-ky2hW9zctkiC5PrkFwkRmSrzRbsWivZmUaQMCQ4MBdmJuLcMJrwqJGEIbjFx8_SF09IPBbDVL5EqO5CaexLlwTpAbLEQ=s1280" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEgvGSBKdncD-o0VEXN3EWSf2iYEP8KSdxBpNNF3s8AO1bxEg1P21OZXGVe08Zw0dG7XmCjR0paJnZzRCycQuotTXLrIq5E0y-ky2hW9zctkiC5PrkFwkRmSrzRbsWivZmUaQMCQ4MBdmJuLcMJrwqJGEIbjFx8_SF09IPBbDVL5EqO5CaexLlwTpAbLEQ=w400-h300" width="400" /></a></div><br /><p></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Aquest és
un plat de festa, un plat de Nadal o per un dia especial. És una recepta una
mica entretinguda però agradarà a tothom.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">El filet
és la part més tendre de la vedella, però també el podem fer amb el filet de
porc, que també queda molt.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Podem
acompanyar aquest filet amb una salsa de xampinyons o una salsa bearnesa<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Ingredients: </span></b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">(per a 6
persones)</span><span style="font-family: Arial, "sans-serif"; font-size: 12pt;"> </span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 filet de vedella d’1 Kg
tot en un tros o en el meu cas he utilitzat 1 filet de porc<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">200 gr de xampinyons<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">100 gr de ceba o millor
escalunya<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">100 gr de fetge d’ànec o 1
terrina de paté foie<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">200 gr de cansalada curada
tallada molt fina o també podria ser d’un bon pernil salat tallat fi també<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 ou<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Mostassa de Dijon<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 planxa de pasta de full
rectangular<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 gra d’all<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Sal, pebre negre i nou
moscada en pols<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Preparació:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 </span></b><span lang="CA" style="font-family: Arial, "sans-serif"; font-size: 12pt;">Netejar bé els xampinyons i
tallar-los ben petits amb un ganivet, han de quedar a bocins petits</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">2 </span></b><span lang="CA" style="font-family: Arial, "sans-serif"; font-size: 12pt;">En una paella hi posarem l’oli
i la ceba o l’escalunya tallada ben petita, si triem posar ceba i afegiríem l’all
tallat ben petit, quan estigui rossa i afegiríem els xampinyons i anar remenat
de tant en tant fins que els xampinyons estiguin rossos, i perdin la humitat hi podríem afegir una
mica de vi blanc. Apagar i treure el xampinyons fins que aquesta pasta és
refredi. El millor seria fer-ho d’un dia per a l’altre.</span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">3 </span></b><span lang="CA" style="font-family: Arial, "sans-serif"; font-size: 12pt;">Primer
netejarem el filet de tendrums i el caurem en una paella amb una mica d’oli i
que hi càpiga bé, s’ha de segellar el filet, l’hem de daurar per totes els
costats, fer-ho a foc fort, perquè agafi color a l’exterior, sense que se’ns
cuini l’interior, salpebrar i reservar. I deixem que el filet es refredi.</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">4 </span></b><span lang="CA" style="font-family: Arial, "sans-serif"; font-size: 12pt;">Si haguéssim triat fetge d’ànec
l’hauríem de saltejar en una paella</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">5 </span></b><span lang="CA" style="font-family: Arial, "sans-serif"; font-size: 12pt;">Un cop fred el filet, pintaríem
la carn amb la mostassa.</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">6</span></b><span lang="CA" style="font-family: Arial, "sans-serif"; font-size: 12pt;"> I ja podríem preparar l’embolcall,
sobre d’un paper film posaríem la capa de la cansada o el pernil tallats ben fins,
que formi una superfície que pugui embolicar tota la carn.</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">7 </span></b><span lang="CA" style="font-family: Arial, "sans-serif"; font-size: 12pt;">Sobre el pernil i posem la
pasta o duxell de xampinyons, també a sobre hi podem afegir una capa amb el
fetge o el foie i al centre i posem el filet que prèviament havíem pintat amb
la mostassa. Emboliquem ajudant-nos del paper film, fem com un botifarró i el
deixem refredar una estona</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">8 </span></b><span lang="CA" style="font-family: Arial, "sans-serif"; font-size: 12pt;">Estendrem la pasta de full
sobre paper vegetal i posem al centre el botifarró que teníem preparat,
emboliquem bé i segellem les vores amb el rovell de l’ou, de manera de cola, ha
de superposar-se uns 2 cms una part sobre l’altra, perquè no se’ns obri a l’enfornar.</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">9 </span></b><span lang="CA" style="font-family: Arial, "sans-serif"; font-size: 12pt;">li donem la volta perquè la
costura d’unió quedi a la part inferior. És el moment de decorar-ho amb algunes
tires de pasta de full disposades a la part visible i pintar tota la superfície
amb el rovell de l’ou.</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">10</span></b><span lang="CA" style="font-family: Arial, "sans-serif"; font-size: 12pt;"> Refredem aquest conjunt un
mínim de 30 minuts a la nevera.</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">11 </span></b><span lang="CA" style="font-family: Arial, "sans-serif"; font-size: 12pt;">Preescalfem el forn a 210 º
, incloent la safata de forn. I posem el filet a 200º amb ventilació, uns 20
m., fins que la pasta de full estigui rossa.</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p> </o:p></span><span style="font-family: Arial, "sans-serif"; font-size: 12pt;">Ens quedarà cruixent per
fora i de dins ben tendre i molt bo</span></p>ametlles i avellaneshttp://www.blogger.com/profile/10393937873212693933noreply@blogger.com0tag:blogger.com,1999:blog-1204343078245465409.post-24576359169131380892021-03-10T19:48:00.000+01:002021-03-10T19:48:04.753+01:00AMANIDA DE PATATA, MONGETA TENDRA, OU DUR I ANXOVES<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhzZbNFvWFEZMXG3jc8qOtu5lXRav1Ximcj-fabgFZ_gWSfVmd4dnPWbSD14a_LbYx0rq5-CJLhM5ay9K5N3_cL7qP9WcNjow9wdYTybwKaViKk05y8sH_jqakzUol7gztpMLQQbDvN7QY/s2048/mongetes+i+patates.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1537" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhzZbNFvWFEZMXG3jc8qOtu5lXRav1Ximcj-fabgFZ_gWSfVmd4dnPWbSD14a_LbYx0rq5-CJLhM5ay9K5N3_cL7qP9WcNjow9wdYTybwKaViKk05y8sH_jqakzUol7gztpMLQQbDvN7QY/w400-h300/mongetes+i+patates.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p class="MsoNormal" style="text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">És una recepta fàcil,
que ens permet tenir-la ja preparada i quan ja no necessitem menjar calent, les quantitats correspondrien per unes quatre persones<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">Ingredients:<o:p></o:p></span></b></p><p class="MsoNormal" style="text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">4 o 5 patates grans<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">300 gr. De mongetes
tendres<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">1 ou dur<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">1 llauna d’anxoves<o:p></o:p></span></p><p></p><p></p><p class="MsoNormal" style="text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">Vinagreta:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">Oli d’oliva verge,
sal, 1 cullerada de mostassa i vinagre<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">Preparació:</span></b></p><p></p><p class="MsoNormal" style="text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">1r. Netegem les
patates i les bullim amb pell i tot i un cop fetes les pelem i les tallem a
daus, o també les podríem netejar, tallar-les a daus i fer-les al vapor i un
cop fetes les deixem refredar.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">2n. Netegem i tallem
les mongetes tendres i les tallem en el meu cas a bastonets i les courem al
vapor.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">3r. A continuació bullirem
l’ou més o menys uns 10 minuts.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">4t. Tallarem les
anxoves a trossets<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">5è. Prepararem la
vinagreta amb tots els ingredients i els batrem.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">
</span></p><p class="MsoNormal" style="text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">Ja tindrem l’amanida
posem tots els ingredients en una plata i els amanim amb la vinagreta que ja teníem
preparada.<o:p></o:p></span></p><p><br /></p>ametlles i avellaneshttp://www.blogger.com/profile/10393937873212693933noreply@blogger.com1tag:blogger.com,1999:blog-1204343078245465409.post-58339493451375285292021-01-10T16:11:00.003+01:002021-01-10T16:11:43.391+01:00BOMBONS DE XERRI AMB CREMA DE FORMATGE CREMÓS<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtEiS0AotuNaa-KWIAMAuKu64gJ3ox6zC8-crshE2Gr8oDKkT5Sf7HCXrHxvUzQEzq9OIJZ73gerrfR2KeWgbZ-KuNiYv_KDj0CAfbw8p97NhgJK1a3J99C11T-n2rgvBhC5H0bUNZGr6y/s2048/tomaquet+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1155" data-original-width="2048" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtEiS0AotuNaa-KWIAMAuKu64gJ3ox6zC8-crshE2Gr8oDKkT5Sf7HCXrHxvUzQEzq9OIJZ73gerrfR2KeWgbZ-KuNiYv_KDj0CAfbw8p97NhgJK1a3J99C11T-n2rgvBhC5H0bUNZGr6y/w400-h225/tomaquet+1.JPG" width="400" /></a></div><br /><p></p><p class="MsoNormal" style="background: #FBFBFB; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="CA" style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Aquesta recepta la vaig veure a la
plataforma cookidoo de la thermomix, és una recepta senzilla de fer, bona i que
pot forma part de qualsevol aperitiu <o:p></o:p></span></p>
<p class="MsoNormal" style="background: #FBFBFB; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b style="mso-bidi-font-weight: normal;"><span lang="CA" style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Ingredients:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="background: #FBFBFB; line-height: normal; mso-margin-top-alt: auto;"><span lang="CA" style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1500 g d’aigua<o:p></o:p></span></p>
<p class="MsoNormal" style="background: #FBFBFB; line-height: normal; mso-margin-top-alt: auto;"><span lang="CA" style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">25 tomàquets xerri<o:p></o:p></span></p>
<p class="MsoNormal" style="background: #FBFBFB; line-height: normal; mso-margin-top-alt: auto;"><span lang="CA" style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">½ gra d’all<o:p></o:p></span></p>
<p class="MsoNormal" style="background: #FBFBFB; line-height: normal; mso-margin-top-alt: auto;"><span lang="CA" style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">20 g de pinyons<o:p></o:p></span></p>
<p class="MsoNormal" style="background: #FBFBFB; line-height: normal; mso-margin-top-alt: auto;"><span lang="CA" style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">8 o 10 fulles d’alfàbrega fresca<o:p></o:p></span></p>
<p class="MsoNormal" style="background: #FBFBFB; line-height: normal; mso-margin-top-alt: auto;"><span lang="CA" style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">20 g d’oli d’oliva verge <o:p></o:p></span></p>
<p class="MsoNormal" style="background: #FBFBFB; line-height: normal; mso-margin-top-alt: auto;"><span lang="CA" style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">80 g de formatge cremós, en el meu cas de cabra ecològic<o:p></o:p></span></p>
<p class="MsoNormal" style="background: #FBFBFB; line-height: normal; mso-margin-top-alt: auto;"><span lang="CA" style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Sal en escames<o:p></o:p></span></p>
<p class="MsoNormal" style="background: #FBFBFB; line-height: normal; mso-margin-top-alt: auto;"><b style="mso-bidi-font-weight: normal;"><span lang="CA" style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Preparació:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="background: #FBFBFB; line-height: normal; mso-margin-top-alt: auto;"><span lang="CA" style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1.posar al vas de la thermomix l’aigua i escalfem 14 minuts a 100º i
velocitat 1.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: #FBFBFB; line-height: normal; mso-margin-top-alt: auto;"><span lang="CA" style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">2.Introduir el cistell amb els tomàquets xerris i programar 1m a velocitat
100º i velocitat 1<o:p></o:p></span></p>
<p class="MsoNormal" style="background: #FBFBFB; line-height: normal; mso-margin-top-alt: auto;"><span lang="CA" style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Treure el cistell i deixar refredar aproximadament uns 30 minuts. I rentar
el vas.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: #FBFBFB; line-height: normal; mso-margin-top-alt: auto;"><span lang="CA" style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">3.Pelar els tomàquets xerris i amb una cullereta de treure boles o una
cullereta retirar les llavors de la tomata, intentant no buidar massa i
posar-los cap per vall sobre paper de cuina perquè deixi anar tota l’aigua i
reservar.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: #FBFBFB; line-height: normal; mso-margin-top-alt: auto;"><span lang="CA" style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">4.Posar al vas de la thermomix ½ gra d’all, els pinyons, les fulles d’alfàbrega
fresca i triturar 15 segons a velocitat 7. Amb l’espàtula, baixar els
ingredients cap al fons del vas.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: #FBFBFB; line-height: normal; mso-margin-top-alt: auto;"><span lang="CA" style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">5. Afegir l’oli i el formatge cremós i barrejar 15 segons a velocitat 3.
Retirar la crema i la podem posar en una màniga pastissera.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: #FBFBFB; line-height: normal; mso-margin-top-alt: auto;"><span lang="CA" style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb6sgQWq4xlk7agT4pMA9mNF-gTpXRJI2iHkr2CAlptBpe3k4TfQonVFLMdmbiUWqtX8RLWcjMURif7Fm-qBDKDcir-U56JvwYpYDzS60IL0eEzoYtjA3CyAhdXkNbPoSUZKF3ZjURoCi0/s2048/broquetes+de+tomaquet.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1155" data-original-width="2048" height="113" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb6sgQWq4xlk7agT4pMA9mNF-gTpXRJI2iHkr2CAlptBpe3k4TfQonVFLMdmbiUWqtX8RLWcjMURif7Fm-qBDKDcir-U56JvwYpYDzS60IL0eEzoYtjA3CyAhdXkNbPoSUZKF3ZjURoCi0/w200-h113/broquetes+de+tomaquet.JPG" width="200" /></a></div>6. Farcir el tomàquets amb la crema i col·locar boca avall en una safata
per servir i per damunt posar escates de sal i servir. En el meu cas ho he
posat en unes culleres individuals.<o:p></o:p><p></p>
<p class="MsoNormal" style="background: #FBFBFB; line-height: normal; mso-margin-top-alt: auto;"><span lang="CA" style="color: #333333; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Una altra variant seria amb aquests tomàquets sense buidar, senzillament
treta la pell i fer unes broquetes amb formatge de cabra fresc.<br /><o:p></o:p></span></p>ametlles i avellaneshttp://www.blogger.com/profile/10393937873212693933noreply@blogger.com0tag:blogger.com,1999:blog-1204343078245465409.post-10940708761341839512021-01-07T17:55:00.002+01:002021-01-07T17:55:29.593+01:00AMANIDES DE NADAL<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1GyU4eyqLvNGAI9V_jjaswEvKlRCDe4883fpteM3qWH75cg4r8rDnrga8kQ2ExOThJ33_QQoA-StZIZP7p7izd-qhWVg6eS-EiSnewugVxLRpv9Rc2Q2_9la5DAWUcor1xLiLlowRBE8X/s1802/amanida+nadal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1352" data-original-width="1802" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1GyU4eyqLvNGAI9V_jjaswEvKlRCDe4883fpteM3qWH75cg4r8rDnrga8kQ2ExOThJ33_QQoA-StZIZP7p7izd-qhWVg6eS-EiSnewugVxLRpv9Rc2Q2_9la5DAWUcor1xLiLlowRBE8X/w400-h300/amanida+nadal.jpg" width="400" /></a></div><br /><p></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; mso-margin-top-alt: auto; text-align: justify;"></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Unes amanides perfectes per una taula de Nadal o qualsevol altre festa. Van
bé per començar un àpat, en els dinars nadalencs, en els quals segurament
abusem de les preparacions amb més grasses, com els rostits, les salses, el
brou de Nadal i la carn d’olla... per tant les amanides són unes aliades per
dur a terme uns menús més lleugers, tenen fibra i facilitaran la digestió.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Aquí tenim unes tres amanides:<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Amanida amb
pernil:<o:p></o:p></span></b></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Ingredients: ( 4 persones)<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 bossa de mesclum d’enciams<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">50 gr de pernil ibèric o també de pernil d’ànec<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1/2 magrana<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 pera conference<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">20 g. d’ametlla laminada<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Amb una vinagreta de amb 2 cullerades de melmelada de figues, 3
cullerades de vinagre, 9 cullerades d’oli d’oliva verge, sal i pebre.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Preparació:<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Haurem de pelar la pera i tallar-la a lamines i ruixar-les amb llimona,
haurem de tallar la magrana per la meitat i desgranar-la.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Les lamines d’ametlla les podem torrar una mica en una paella. I preparem
la vinagreta.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: 22.75pt; margin-bottom: 18.0pt; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><b><span lang="CA" style="color: windowtext; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="mso-spacerun: yes;"> </span>Amanida d’escamarlans i vinagreta de
fruits vermells</span></b></span><span class="MsoHyperlink"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"> </span></b></span><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">(4 persones):</span></span></p><p class="MsoNormal" style="background: white; line-height: 22.75pt; margin-bottom: 18.0pt; mso-margin-top-alt: auto; text-align: justify;"><span style="font-family: Arial, sans-serif; font-size: 12pt;">Ingredients:</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1bossa de
mesclum de brots tendres<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p><span style="text-decoration: none;"> 1</span></o:p></span></span><span style="font-family: Arial, sans-serif; font-size: 12pt;">6
escamarlans ( 4 per persona)</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p><span style="text-decoration: none;"> </span></o:p></span></span><span style="font-family: Arial, sans-serif; font-size: 12pt;">1 pastanaga
mitjana a tires fines</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">15 gr de
pinyons<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Vinagreta:
<span style="mso-spacerun: yes;"> </span>2 cullerades de vinagre de Mòdena, 1
cullerada de melmelada de fruits vermells, 6 cullerades d’oli d’oliva verge,
sal i pebre<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Preparació:<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Primer hauríem
de pelar els escamarlans. Posaríem els caps dels escamarlans amb un pot amb oli
d’oliva a foc lent, uns deu minuts, per aromatitzar aquest oli.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Aquest oli
l’utilitzaríem per amanir aquesta amanida o altres plats<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Torraríem
una mica els pinyons en una paella sense oli a foc baix i els torrem.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">En una
paella amb una mica d’oli saltegem els escamarlans i els salpebre.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Les pastanagues
amb un pelador de patates en fem unes tires.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">A continuació
prepararem la vinagreta<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Posem tots
els ingredient i afegim la vinagreta i barregem.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; text-align: justify;"><span class="MsoHyperlink"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Amanida d’endívies amb poma al
roquefort </span></b></span><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">( 4
persones)</span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Ingredients:<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 bossa de
mesclum d’enciams també i podríem posar escarola<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p><span style="text-decoration: none;"> </span></o:p></span></span><span style="font-family: Arial, sans-serif; font-size: 12pt;">2 endívies</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p><span style="text-decoration: none;"> </span></o:p></span></span><span style="font-family: Arial, sans-serif; font-size: 12pt;">20 g. de
nous</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p><span style="text-decoration: none;"> </span></o:p></span></span><span style="font-family: Arial, sans-serif; font-size: 12pt;">4 tomàquets
xerri</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 poma Golden<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Vinagreta:
40 g. de formatge rocafort, un raig de brandi, oli d’oli verge.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Preparació:<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Separar
les fulles de les endívies, ho barrejaríem amb l’enciam i l’escarola, les nous
i el tomàquets i ho amanim amb l’oli.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Amb la poma
la pelem i la tallem a daus i la saltegem amb una mica d’oli, ho flamegem amb
el brandi i posem a fondre el rocafort. I ho posem per damunt de l’amanida.<o:p></o:p></span></span></p><br /><p></p>ametlles i avellaneshttp://www.blogger.com/profile/10393937873212693933noreply@blogger.com0tag:blogger.com,1999:blog-1204343078245465409.post-20212611647319131192020-12-31T18:57:00.003+01:002020-12-31T18:57:58.227+01:00TORRÓ DE XOCOLATA DE MADUIXA AMB CRISPIS O CRUMBLE AMB LA THERMOMIX<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkpZsHRZrE6ugNa6ISzAirubdy7HKJm4y0CogcuvXcvLv_3Gv1tpN2GHFRvrBiy3drwPRFl1vlwqH3n4Y1G_hgDQrra6gBV5RTyDQOHpVyAz_-8kdEDjIvC1cF7Md9ex-DT26uzkJsbSvq/s2048/torro+de+xocolata+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1537" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkpZsHRZrE6ugNa6ISzAirubdy7HKJm4y0CogcuvXcvLv_3Gv1tpN2GHFRvrBiy3drwPRFl1vlwqH3n4Y1G_hgDQrra6gBV5RTyDQOHpVyAz_-8kdEDjIvC1cF7Md9ex-DT26uzkJsbSvq/w400-h300/torro+de+xocolata+1.JPG" width="400" /></a></div><br /><p></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="color: windowtext; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Aquest torró ens el van ensenyar a fer en un
taller online de la thermomix</span></span><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"> d’aquest
Nadal.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Ens el varen fer amb la xocolata Valrhona de maduixa, una bona xocolata que
la trobarem en botigues gourmet.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">També haurem d’utilitzar un motle de torro més estrets i allargats.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Ingredients:<o:p></o:p></span></b></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">200 gr de xocolata de maduixa<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">50 gr de crispis o un crumble<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Preparació:<o:p></o:p></span></b></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1.Posar la xocolata a trossos i triturar-la 5 segons a velocitat 8,
baixem la xocolata de les parets del vas de la thermomix..<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">2.Escalfem la xocolata 3m a 50º i velocitat 2, tornem a baixar la
xocolata de les parets de la thermomix..<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">3.Afegim els crispis o el crumble i posem 5 seg a velocitat 1 i
remenem una mica amb l’espàtula.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">4. Ho aboquem al motlle i donem uns copets per treure l’aire i no l'hem de posar a la nevera s’ha de tornar a solidificar a temperatura ambient en un lloc
fred.</span></span><span class="MsoHyperlink"><span lang="CA" style="color: windowtext; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p></o:p></span></span></p>ametlles i avellaneshttp://www.blogger.com/profile/10393937873212693933noreply@blogger.com0tag:blogger.com,1999:blog-1204343078245465409.post-74444301753753064292020-12-28T17:22:00.004+01:002020-12-28T17:23:46.223+01:00CREMA DE MANGO AMB ALVOCAT I SALMÓ<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCZ7zULUV3cVAjU36TuBVgd0wwHQpm6Jix3fSh2eb32jzGUK6aZlcLoSkDTAhbHHs5aEZ5MXofTpEMMtevZQESMQSGsdJ8-4PazMdu0nvDMzkqvYXpBtkf3ZJkIqhWQ0MntiFI7eMoTHaD/s2048/crema+de+mango+1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1537" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCZ7zULUV3cVAjU36TuBVgd0wwHQpm6Jix3fSh2eb32jzGUK6aZlcLoSkDTAhbHHs5aEZ5MXofTpEMMtevZQESMQSGsdJ8-4PazMdu0nvDMzkqvYXpBtkf3ZJkIqhWQ0MntiFI7eMoTHaD/w400-h300/crema+de+mango+1.JPG" width="400" /></a></div><br /> <p></p><p class="MsoNormal" style="background: white; line-height: 22.75pt; margin-bottom: 18pt; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Aquesta és una recepta molt senzilla i bona, que aquest Nadal ha format
part de la nostra taula del dia de Sant Esteve, va bé per un aperitiu i també
per iniciar un dinar o un sopa celebracions que sigui copiós.És una recepta
freda i que no necessita cocció.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: 22.75pt; margin-bottom: 18pt; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><b><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Ingredients:<o:p></o:p></span></b></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 mango madur<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 o 2 alvocats madurs<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Salmó fumat<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Oli d’oliva verge, sal i anet<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p><span style="text-decoration: none;"> </span></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><b><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Preparació:<o:p></o:p></span></b></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1.Pelar i tallar el mango i el posem en el vas de la batedora o de la
thermomix i triturem uns 2 o 3 minuts fins obtenir una crema.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">2.Netegem el vas de la batedora o de la thermomix.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">3.Pelar i tallar l’alvocat i el posem al vas de la batedora o de la
thermomix i triturem un parell de minuts si convé baixem els trossos d’alvocat
de les parets del vas i tornem a triturar, fins obtenir la consistència d’una
mousse.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">4.Tallem el salmó a tires fines i el podríem barrejar amb una mica d’anet.<br /><o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Ho podem servir en un plat de sopa o en el meu cas en un gotet. Primer la
crema de mango i al damunt posem unes boles allargades amb l’ajuda d’una cullera
quedarà con una quenelle de alvocat i les tires de salmó a sobre i al damunt i un
raig d’oli d’oliva.<o:p></o:p></span></span></p><p></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Tenim diverses opcions per servir posem a la base la crema de mango i
barrejar l’alvocat i el salmó i també podríem macerar el salmó amb el mango, de
tota macerar està molt bo. També hi podríem posar una llavors de sèsam pel
damunt.<o:p></o:p></span></span></p><div class="separator" style="clear: both; text-align: center;"><span class="MsoHyperlink"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX3QrxPu_ZAt3qp75XtJ4eWhq-Hqss3qn-3nssNN1-L1uKqyIS4oWH4kzY2anNfhVd5LQTE4jEclvwIFKx_VxPyyCUkHfkop-WIR5RC_y7uRaQamr616FJBRA5A8GqAbl3pzBxUsMoN9un/s2048/crema+salmo+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1537" data-original-width="2048" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX3QrxPu_ZAt3qp75XtJ4eWhq-Hqss3qn-3nssNN1-L1uKqyIS4oWH4kzY2anNfhVd5LQTE4jEclvwIFKx_VxPyyCUkHfkop-WIR5RC_y7uRaQamr616FJBRA5A8GqAbl3pzBxUsMoN9un/w200-h150/crema+salmo+2.JPG" width="200" /></a></span></span></div><p></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></p>ametlles i avellaneshttp://www.blogger.com/profile/10393937873212693933noreply@blogger.com0tag:blogger.com,1999:blog-1204343078245465409.post-63743570307366389542020-12-08T22:15:00.000+01:002020-12-08T22:15:19.321+01:00SOPA MINESTRONE<p> </p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw0fBDPmA7NlT-W7ZXEqm_W9ehYLeoKjn7XNhDI4nI1J16GnEmnCyfenaM7sQfIqYashG6bjjiIrBXG4sJA9HKZNcf-AxkL6P4s9UeEQI-uTZESTgXHyopbvmW2TUW-pY6FWY_QYqboHR5/s2048/minestrone+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1155" data-original-width="2048" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw0fBDPmA7NlT-W7ZXEqm_W9ehYLeoKjn7XNhDI4nI1J16GnEmnCyfenaM7sQfIqYashG6bjjiIrBXG4sJA9HKZNcf-AxkL6P4s9UeEQI-uTZESTgXHyopbvmW2TUW-pY6FWY_QYqboHR5/w400-h225/minestrone+1.JPG" width="400" /></a></div><br />Un plat de la cuina italiana, un plat de cullera, elaborat amb verdures,
que es pot fer durant tot l’any i posant les pròpies de cada temporada.<o:p></o:p><p></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Hi ha moltes varietats d’aquesta sopa depenent de la regió d’Itàlia.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">En el moment de servir-la li podem posar formatge parmesà rallat i una
mica d’alfàbrega.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span class="MsoHyperlink"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Ingredients:<o:p></o:p></span></b></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span style="font-family: Arial, sans-serif; font-size: 12pt;">100 gr de mongetes blanques
seques</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 pastanaga<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 tros de tall d’api<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">½ ceba<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 gra d’all<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 carbassó petit<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">¼ de col petita<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 patata<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 tomàquet<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">25 gr. De formatge parmesà
rallat<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Oli d’oliva verge i sal
marina<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p><span style="text-decoration: none;"> </span></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; text-align: justify;"><span class="MsoHyperlink"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Preparació</span></b></span><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">:<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1r. Posem en remull les
mongetes la nit abans.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">2n.- Netegem i tallem totes
les verdures a daus petits.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">3r. En una cassola i posem l’oli
unes cinc o sis cullerades i a continuació i posem la ceba i l’all i ho
sofregim uns 5 minuts, ho anem remenant perquè no se’ns cremi.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">4t.- A continuació i posem
totes les verdures tallades a daus petits i les anem sofregint.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">5è.- Afegim a la cassola les
mongetes blanques, que teníem en remull i posaríem un litre d’aigua.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">6è.- Passat una mitja hora i
afegiríem el carbassó i el tomàquet, en aquest moment si poséssim arròs l’afegiríem<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">7è. Deixaríem coure mitja
hora més i aniríem remenant.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">En el moment de servir hi posaríem
el formatge i l’alfàbrega.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">En aquesta ocasió hi he
posat un brou de verdures que ja tenia preparat, ja que la recepta l’he fet
molt més senzilla i ràpida, ja que he sofregit totes les verdures, a continuació
el brou de verdures que ja tenia preparat, ha bullit més o menys un quart d’hora
i a continuació hi he posat les mongetes que m’havien sobrat del dia anterior. <o:p></o:p></span></span></p>ametlles i avellaneshttp://www.blogger.com/profile/10393937873212693933noreply@blogger.com3tag:blogger.com,1999:blog-1204343078245465409.post-61699985998447068182020-11-28T21:09:00.003+01:002020-11-28T21:33:55.919+01:00CARXOFES CONFITADES AMB THERMOMIX I SENSE<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj61_7Mh76bCk9VeEuaIefBqSoFbSQGESDdsDlqWTNGlHpIiea0xfNhRKDTFM3Xq9HJ-_yt1UH_g0EistRppySlBjWJnqxe686Ibl2_la_77-wCfAB_RhMfI-0to5oFS7UVMhVuWHDtPCB_/s1440/carxofes+amb+llagostins.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj61_7Mh76bCk9VeEuaIefBqSoFbSQGESDdsDlqWTNGlHpIiea0xfNhRKDTFM3Xq9HJ-_yt1UH_g0EistRppySlBjWJnqxe686Ibl2_la_77-wCfAB_RhMfI-0to5oFS7UVMhVuWHDtPCB_/w400-h400/carxofes+amb+llagostins.jpg" width="400" /></a></div><br /><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face="Arial, sans-serif">Fa uns dies al mercat de Plaça de Cuba de Mataró, van fer un taller on line, La Revolució a la Cuina, joc de carxofes amb el xef Josep Maria Martín del Restaurant Nou-Cents, és a dir cuina d'autor amb productes de proximitat i sostenibles.</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face="Arial, sans-serif" style="font-size: 16px;">La idea del taller era preparar receptes senzilles amb carxofes, per treure’n el màxim partit.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face="Arial, sans-serif" style="font-size: 12pt;">Ens van fer
les carxofes confitades, farcides, una crema, una melmelada i uns bombons.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face="Arial, sans-serif" style="font-size: 12pt;">Us posaré la
recepta de les carxofes confitades que ens permeten jugar amb molts plats,
freds, calents, elaborats....(soles amb vinagreta, amanida, farcides amb foie,
formatge.. Guisats de peix, bolets o de carn, guarnicions o truites)</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face="Arial, sans-serif" style="font-size: 12pt;">Una de les carxofes
confitades la van farcir de llagostins</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><b><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;">Ingredients:</span></b></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face="Arial, sans-serif" style="font-size: 12pt;">Podem fer la
quantitat que vulguem en aquesta ocasió:</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face="Arial, sans-serif" style="font-size: 12pt;">12 carxofes</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;">Oli d’oliva
verge, si ho hem fet altres vegades podem aprofitar-lo<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;"><o:p> </o:p></span><b><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;">Preparació:</span></b></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face="Arial, sans-serif" style="font-size: 12pt;">Netejar bé
les carxofes, traient les primeres fulles externes, pelar i deixar la tija
pelada, trossejar-la al nostre gust, senceres, per la meitat, a quarts... A mida
que les anem netejant les posem en un recipient amb aigua llimona i julivert.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face="Arial, sans-serif" style="font-size: 12pt;">Un cop netes
les col·loquem dintre d’un pot fondo ajustat a la mida, omplir amb l’oli fins a
cobrir 3cm., a foc suau 90º ( no han de bullir) durant 20 minuts, deixar en
repòs fins a refredar i reservar.</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face="Arial, sans-serif" style="font-size: 12pt;"><br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt;"><b>AMB LA
THERMOMIX:</b><o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span style="font-family: Arial, sans-serif; font-size: 12pt;">Una manera
fàcil de fer els confitats és amb la thermomix, ja que no superarem la
temperatura de confit i l’oli que utilitzem el podrem utilitzar en posteriors
ocasions.</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span style="font-family: Arial, sans-serif; font-size: 12pt;">Ho faríem amb
unes 6 o 8 carxofes i 250 gr. D’oli d’oliva verge extra, també les podríem aromatitzar
amb un gra d’all, una fulla de llorer , romaní i unes boletes de pebre.</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span style="font-family: Arial, sans-serif; font-size: 12pt;">Primer posaríem
l’oli al vas de la thermomix, per calentar-lo uns 5 minuts a temperatura 90º i
velocitat 2.</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span style="font-family: Arial, sans-serif; font-size: 12pt;">A continuació posaríem les
carxofes ben seques al vas de la thermomix, en aquest moment si volguéssim i posaríem
el gra d’alls i les herbes i el pebre, és opcional i programaríem 20 minuts,
temperatura 90º i velocitat 1. </span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; mso-layout-grid-align: none; text-align: justify; text-autospace: none;"><span face="CIDFont+F5" lang="CA" style="font-size: 12pt; mso-bidi-font-family: CIDFont+F5;"><o:p> </o:p></span></p>ametlles i avellaneshttp://www.blogger.com/profile/10393937873212693933noreply@blogger.com0tag:blogger.com,1999:blog-1204343078245465409.post-23708078729359756542020-11-21T19:57:00.002+01:002020-11-21T19:57:55.725+01:00BROU D'OSSOS<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXfqjsg0F26Us5xxCGwEhabZjazwt512-iIXGaADtyOLrxNsUb2ese-VqkqY5tyVrJ8jq94kf1CCEZGPY1XRAVLP37bNVQ4yhl9F0Z1H6ymw7WlwdTgex5WkmBrdYZd7In4-5w5OcSDtJA/s2048/brou1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1537" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXfqjsg0F26Us5xxCGwEhabZjazwt512-iIXGaADtyOLrxNsUb2ese-VqkqY5tyVrJ8jq94kf1CCEZGPY1XRAVLP37bNVQ4yhl9F0Z1H6ymw7WlwdTgex5WkmBrdYZd7In4-5w5OcSDtJA/w400-h300/brou1.jpg" width="400" /></a></div><br /><p></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Aquest
brou té forces beneficis per a la salut, perquè va carregat de col·lagen, i
ajuda a reduir la inflamació, augmenta l’energia o fins i tot pot alleugerir
els dolors dels ossos i dels músculs.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">D’aquest
brou n’hauríem de prendre cada dia, com per exemple una tassa al mati i
aprofitar per posar-lo als nostres estofats, salses, guisats...<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Es
conserva una setmana a la nevera o fins i tot el podem congelar<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Quan fem
una sopa convencional, durant una o dues hores, estem infusionant l’aigua amb
les carns i les verdures, part dels seus nutrients passen a l’aigua, però en
menor quantitat. Quan hi afegim una cullerada de vinagre de poma, contribuïm a
la<span style="mso-spacerun: yes;"> </span>i d’aquesta manera h dels ossos i deixem
que es cuini a foc molt lent com a mínim unes tres hores, aconseguim que els
minerals i el col·lagen dels ossos i cartílags passin a l’aigua i d’aquesta
manera en podem consumir.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">El millor
és utilitzar els ossos dels animals de pastura o millor els ecològics ja que
tenen controlada la seva medicació i els antibiòtics.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">L’essencial
en aquesta recepta són els ossos, les verdures, el vinagre i l’aigua. Pots anar
variant diferents tipus d’ossos i de verdures.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; mso-margin-top-alt: auto; text-align: justify;"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Ingredients:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1.Carcassa
de pollastre ecològic i/o gallina amb el coll<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 os del
genoll de vedella<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 os de
l’espinada de porc<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Es poden
posar altres ossos com de pernil, o un peu de porc. Uns 750 g o 1000g d’ossos,
quan més millor <o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">5 grans
d’all amb pell aixafats amb un ganivet<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 fulla de
llorar<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 tros
d’alga kombu<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">2
cullerada de vinagre de poma no pasteuritzat<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Aigua
filtrada<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: 16.2pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;"><span lang="CA" style="color: black; font-family: "Helvetica","sans-serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Verdures les que vulguem
poden ser diferents: api, porro, ceba, nap xirivia, fonoll, etc. <o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: 16.2pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;"><b><span lang="CA" style="color: black; font-family: "Helvetica","sans-serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Preparació:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="background: white; line-height: 16.2pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;"><span lang="CA" style="color: black; font-family: "Helvetica","sans-serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1.Preescalfem el forn a
200º, posem els ossos en una safata de forn i els posem uns 35-40 minuts.
D’aquesta manera el brou serà més gustos.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: 16.2pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3; text-align: justify;"><span lang="CA" style="color: black; font-family: "Helvetica","sans-serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">2.Passat aquest
temps traiem els ossos del forn i els posem a l’olla on farem el brou junt amb
l’aigua , el vinagre, els alls, el llorer i l’alga kombu i ho deixarem reposar
uns 30 minuts.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: 16.2pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3; text-align: justify;"><span lang="CA" style="color: black; font-family: "Helvetica","sans-serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">3.Passat aquest
temps encendrem el foc al màxim, posem l’olla i esperem fins que arrenqui el
bull, un cop estigui bullint, abaixem el foc al mínim i ho deixem com a mínim 3
hores.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: 16.2pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3; text-align: justify;"><span lang="CA" style="color: black; font-family: "Helvetica","sans-serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Al cap de dues
hores ja podem posar les verdures, prèviament netejades i a trossos i deixem
bullir una hora més<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: 16.2pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3; text-align: justify;"><span lang="CA" style="color: black; font-family: "Helvetica","sans-serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Un cop fet i
calent el colarem i el deixarem refredar a temperatura ambient i després ja el
pots posar a la nevera.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: 16.2pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3; text-align: justify;"><span lang="CA" style="color: black; font-family: "Helvetica","sans-serif"; font-size: 13.5pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Un cop el
tinguem tapat a la nevera, al cap de 8 hores ja s’haurà separat el greix del
brou i quedarà a la part de dalt i amb una cullera separem l’excés de greix<o:p></o:p></span></p>ametlles i avellaneshttp://www.blogger.com/profile/10393937873212693933noreply@blogger.com0tag:blogger.com,1999:blog-1204343078245465409.post-27962874238303182972020-11-14T19:13:00.001+01:002020-11-14T19:13:30.857+01:00HAMBURGUESES DE CARBASSÓ I PASTANAGA<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzTo-BNTHtTHIE-IR_4V21bdthqtv1azK3fTTEJU73lioj6WpxcSwJUNIcYtaAFLdkFjBtRTaZu54ZmZ9b1uD11ElwJn0pNKSwxJz0iqCPRkedNFcu1imDUev3YBSWVmFl835EF0nNsSru/s800/HAMGURGUESES+CARBASSO+I+PASTANAGA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzTo-BNTHtTHIE-IR_4V21bdthqtv1azK3fTTEJU73lioj6WpxcSwJUNIcYtaAFLdkFjBtRTaZu54ZmZ9b1uD11ElwJn0pNKSwxJz0iqCPRkedNFcu1imDUev3YBSWVmFl835EF0nNsSru/w400-h300/HAMGURGUESES+CARBASSO+I+PASTANAGA.jpg" width="400" /></a></div><br /><p></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Unes hamburgueses
lleugeres, ràpides de fer, i saludables, també una manera diferent de fer les
verdures, serien perfectes per a un sopar.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span style="font-family: Arial, sans-serif; font-size: 13.5pt;">Les podem
tenir prèviament preparades, perquè després d’unes hores de nevera queden més
compactes i fer-les al moment.</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p><span style="text-decoration: none;"> </span></o:p></span></span><span class="MsoHyperlink"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Ingredients: </span></b></span><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">( 4 hamburgueses)</span></span><span style="font-family: Arial, sans-serif; font-size: 13.5pt;"> </span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 carbassó
gran<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 pastanaga
gran <span style="mso-spacerun: yes;"> </span>o 2 pastanagues mitjanes<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 ou de
mida petita<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">All,
pebre, especies com l’orenga o altres especies al nostre gust<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">2
cullerades de pa ratllat i el podríem substituir per flocs de civada.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span class="MsoHyperlink"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p><span style="text-decoration: none;"> </span></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span class="MsoHyperlink"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Preparació:<o:p></o:p></span></b></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span style="font-family: Arial, sans-serif; font-size: 13.5pt;">1.Netegem
i ratllem el carbassó i el posem en un colador perquè el carbassó deixi anar l’aigua.</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span style="font-family: Arial, sans-serif; font-size: 13.5pt;">2.Netegem
i ratllem la pastanaga</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span style="font-family: Arial, sans-serif; font-size: 13.5pt;">3.Barregem
el carbassó i la pastanaga, batem l’ou i l’incorporem, junt amb el pa ratllat o
els focs de civada, junt amb la sal i les altres especies.</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span style="font-family: Arial, sans-serif; font-size: 13.5pt;">4.Deixem
reposar una estona a la nevera perquè agafin més consistència, si passat aquest
temps, ho creiem necessari podríem afegir una mica més de pa ratllat o els flocs de civada.</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span style="font-family: Arial, sans-serif; font-size: 13.5pt;">I a
continuació les fem a la planxa, primer a foc una mica més alt, després ho
tapem i abaixem el foc i donem la volta.</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span style="font-family: Arial, sans-serif; font-size: 13.5pt;">També les
podem fer al forn, les posem sobre la safata de forn amb paper antiadherent i
ho enfornem a 180º, dalt i baix, i entre 10 o 15 minuts les tindrem fetes.</span></p>ametlles i avellaneshttp://www.blogger.com/profile/10393937873212693933noreply@blogger.com0tag:blogger.com,1999:blog-1204343078245465409.post-44054590373349837702020-11-13T17:11:00.003+01:002020-11-13T17:11:56.699+01:00CREMA D'ESPINACS I PERA AMB PINYONS I PERNIL<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZbA5jnNO9MQzBMj9Yx37x1JOaK5r4hJ0WErbsooebCcXq8dnHptBVxprl5aUrDM6_oEKzvEFU0V7_wL-VkMZ7slAiS5BfVHiw0LG_CScrRio6KosVOhHGWftpzLWLawoFTlV92l9CNo6E/s800/crema+d%2527espinacs+i+pera.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZbA5jnNO9MQzBMj9Yx37x1JOaK5r4hJ0WErbsooebCcXq8dnHptBVxprl5aUrDM6_oEKzvEFU0V7_wL-VkMZ7slAiS5BfVHiw0LG_CScrRio6KosVOhHGWftpzLWLawoFTlV92l9CNo6E/w400-h300/crema+d%2527espinacs+i+pera.jpg" width="400" /></a></div><br /><p></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Ja fa uns dies vaig veure aquesta recepta en un
bloc de cuina i la vaig deixar pendent de fer-la per quan pogués tenir els seus
ingredients de temporada, em va semblar curiosa la combinació dels espinacs i
la pera. És una crema especial amb un toc suau i dolç. Utilitzem unes nous de
macadàmia o uns anacards o un parell de cullerades soperes de farina d’ametlles
com espessidors i fins i tot la podríem congelar.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">El millor que podem fer és utilitzar els
productes de temporada i de proximitat d’aquesta manera ajudarem a tots el
pagesos del nostre entorn, que tan necessaris són per poder portar una
alimentació el més saludable possible i tinguem present que si els productes
són ecològics molt millor per a la nostra salut.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 18.0pt; text-align: justify;"><b><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Ingredients: ( 4 persones) <o:p></o:p></span></b></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">200 gr d’espinacs <o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">2o 3 peres depenent de la
seva mida, han de ser ben madures, jo he utilitza la conference, però en podríem
utilitzar qualsevol altre.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 ceba mitjana<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">½ tassa de nous de macadàmia
crues o d’anacards també crus<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">500 ml de brou d’ossos o
vegetal<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Sal marina, Oli d’oliva verge
extra<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p> </o:p></span><span style="font-family: Arial, sans-serif; font-size: 12pt;">Per acompanyar uns pinyons i
uns trossets d’un bon pernil salat.</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span lang="CA" style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 22.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 3.75pt; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="CA" style="color: black; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Preparació:</span></b></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 22.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 3.75pt; text-align: justify;"><span style="font-family: Arial, sans-serif; font-size: 12pt;">1.Tallem el pernil a trossets i els posem en una olla
amb una mica d’oli d’oliva i el deixem que estigui cruixent i el retirem per
utilitzar-lo quan emplatem.</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 22.5pt; text-align: justify;"><span lang="CA" style="color: black; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">2.En aquest oli hi posem la ceba tallada a juliana i
una mica de sal i a fonc baix i anar remenat fins que estigui ben tova, uns 12
minuts més o menys, hem d’anar vigilant que no se’ns cremi i quedi caramel·litzada
en el seu propi suc. <o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 22.5pt; text-align: justify;"><span lang="CA" style="color: black; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">3. Mentre hem de picar les nous de macadàmia fins que
les fem pols i les reservem.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 22.5pt; text-align: justify;"><span lang="CA" style="color: black; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">4.Quan la ceba ja la tenim feta i afegim els espinacs
i les peres pelada i tallades a trossos, anem remenant fins que quedin reduïts els
espinacs, més o menys uns 7 o 8 minuts.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 22.5pt; text-align: justify;"><span lang="CA" style="color: black; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">5.A continuació posem el brou d’óssos o de verdures,
en el meu cas en aquesta ocasió de verdures i les nous de macadàmia triturades,
ho remenen i deixem que bulli uns 10 minuts. <o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 22.5pt; text-align: justify;"><span lang="CA" style="color: black; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Un cop fet ho trituraríem, hem de tenir en compte que
si utilitzem la pera conference, té una textura de granet i ho hem de triturar
bé per no notar-ho.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 22.5pt; text-align: justify;"><span lang="CA" style="color: black; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">I ja només ens queda emplatar en un plat de sopa amb
els pinyons i el pernil pel damunt.<o:p></o:p></span></p>ametlles i avellaneshttp://www.blogger.com/profile/10393937873212693933noreply@blogger.com0tag:blogger.com,1999:blog-1204343078245465409.post-77311174162069014242020-11-04T20:45:00.001+01:002020-11-04T20:45:19.094+01:00SARDINES EN ESCABETX DE CÍTRICS<p><span style="background-color: white;"><span style="color: #545454; font-family: Arial, sans-serif;"><span style="font-size: 12pt;"></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #545454; font-family: Arial, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCaGCEzDE4YTfpoInDNlWLZwbBTgSKMGJf-Gn9QZIk04eQN-6L1ac6fxWVn9HiBKi6uw5rwO2KFUkam6t0EZMmY-BkfB2ZarGZQKCGVX4gJf6Wuba82SPhCMO621CGsSG7hPfg2GipzlJk/s2048/sardines+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1540" data-original-width="2048" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCaGCEzDE4YTfpoInDNlWLZwbBTgSKMGJf-Gn9QZIk04eQN-6L1ac6fxWVn9HiBKi6uw5rwO2KFUkam6t0EZMmY-BkfB2ZarGZQKCGVX4gJf6Wuba82SPhCMO621CGsSG7hPfg2GipzlJk/w400-h301/sardines+1.JPG" width="400" /></a></span></div><span style="color: #545454; font-family: Arial, sans-serif;"><br />Els escabetxos són una manera molt tradicional de conservar els aliments i
consisteixen bàsicament a coure’ls en una barreja d’oli i vinagre aromatitzada.
Es poden escabetxar peixos, però també caça com conill i perdiu. Generalment enfarinem<span style="font-size: 12pt;"> el peix i </span>prèviament<span style="font-size: 12pt;"> els fregim i després l'incorporem a </span>l'escabetx<span style="font-size: 12pt;">. En aquesta </span>ocasió no les fregirem i les posarem amb els cítrics i ja es couran. <span style="font-size: 12pt;"> </span></span><p></p><p><span style="background-color: white;"><span style="color: #545454; font-family: Arial, sans-serif;"><span style="font-size: 12pt;">També hi </span>podríem<span style="font-size: 12pt;"> posar altres verdures en aquesta ocasió unes </span>pastanagues<span style="font-size: 12pt;"> i carbassó.</span></span></span></p><p><span style="background-color: white;"><span style="color: #545454; font-family: Arial, sans-serif;"><span style="font-size: 12pt;"><b>Ingredients:</b></span></span></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 7.5pt;"><span lang="CA" style="color: #545454; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">
1kg i mig de sardines<br />
1/2 cabeça d’alls<br />
1 ceba mitjana<br />
1 fulla de llorer<br />
1 branca de farigola<br />
1 branca d’orenga<br />
50ml de vinagre de poma<br />
400ml d’oli d’oliva<br />100ml de suc de taronja<br />
Pell de taronja<br />
Sal i pebre blanc<o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 7.5pt;"><span lang="CA" style="color: #545454; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><b>Preparació:</b></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 7.5pt;"><span lang="CA" style="color: #545454; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Netegem les sardines, traient les escates i la tripa i ja li hem demanat a la nostra peixateria que ens ho faci.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 7.5pt;"><span lang="CA" style="color: #545454; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">En una cassola, va molt bé que sigui de ferro colat posem mig dit d’oli i sofregim els
alls laminats i la ceba tallada a tires fines.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 7.5pt;"><span lang="CA" style="color: #545454; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Quan comença a enrossir-se la ceba i l'all, afegim les herbes aromàtiques (llorer,
farigola i orenga), el vinagre de poma, el suc de
taronja, la pell de la taronja tallada en juliana i l’oli restant. Ho salpebrem
i ho remenem com a mínim un parell de minuts.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 7.5pt;"><span lang="CA" style="color: #545454; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMmyANNBFUMFUxjDA1USh0fAQNEl6bLrql3LnL0T5Xc_TYciggtW_uhGhPhvn2FoaFu2r8KaKyy-W5rytyo1eJwNZrimbshbjW7mPFOsl0MmQsWkTS1CRiLNRYv4ecjZVhg7Fm5-HjDyAB/s2048/sardines+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1540" data-original-width="2048" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMmyANNBFUMFUxjDA1USh0fAQNEl6bLrql3LnL0T5Xc_TYciggtW_uhGhPhvn2FoaFu2r8KaKyy-W5rytyo1eJwNZrimbshbjW7mPFOsl0MmQsWkTS1CRiLNRYv4ecjZVhg7Fm5-HjDyAB/w200-h151/sardines+2.JPG" width="200" /></a></div>Afegim les sardines netes i crues i les deixem coure en el escabetx uns 10
minuts a foc baix.<p></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 7.5pt;"><span lang="CA" style="color: #545454; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Les deixem refredar les posem a la nevera si les deixem un dia o dos després estaran més bones.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 7.5pt;"><span lang="CA" style="color: #545454; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Es poden acompanyar d’un amanida. <br /><o:p></o:p></span></p>
<span lang="CA" style="color: #545454; font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: CA; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Aquest escabetx es pot fer
també amb qualsevol peix dur: orada, peix blau, peix de roca…..</span>ametlles i avellaneshttp://www.blogger.com/profile/10393937873212693933noreply@blogger.com0tag:blogger.com,1999:blog-1204343078245465409.post-74797173250009684352020-10-31T18:40:00.000+01:002020-10-31T18:40:11.912+01:00MIL FULLES DE CEPS AMB PERNIL D'ÀNEC, FORMATGE TOU DE TIL.LES, CÈLERI I FESTUCS<p> </p><p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Sj2hYHvcRAi4zjDm6KKkTp-2KItszw4tthZO3VkDeq0zKCZ6W-9hzI9IZBxckqiLSxcJpfyIWw5MVjxVHxHkxhFmBKwOAj8wK17gp9G7zb-axcELqmvI9dRu4xim93tMhvcR2POfpwp2/s1349/pernil+d%25C2%25A1anenc.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1349" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Sj2hYHvcRAi4zjDm6KKkTp-2KItszw4tthZO3VkDeq0zKCZ6W-9hzI9IZBxckqiLSxcJpfyIWw5MVjxVHxHkxhFmBKwOAj8wK17gp9G7zb-axcELqmvI9dRu4xim93tMhvcR2POfpwp2/w320-h400/pernil+d%25C2%25A1anenc.jpg" width="320" /></a></div><span face="Arial, sans-serif" style="color: #111111; font-size: 12pt;"><br /></span><p></p><p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span face="Arial, sans-serif" style="color: #111111; font-size: 12pt;">Al mercat de Plaça de
Cuba de Mataró duen a terme uns tallers de Revolució a la Cuina, en aquesta
ocasió dues receptes de cuina creativa amb productes de la tardor, impartit per
la xef Pepi SanGiovese.</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span face=""Arial","sans-serif"" lang="CA" style="color: #111111; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Ens ha preparat uns
<a href="http://ametllesiavellanes.cat/2020/10/ous-escalfats-amb-carxofes-trompretes-i.html">ous escalfats amb carxofes, trompetes i crumble de pipes</a> i aquest mil fulles de ceps
amb pernil d’ànec, formatge Tou de Til.lers, celeri i festucs.</span><span face=""Arial","sans-serif"" style="color: #7f7f7f; font-size: 10pt; mso-ansi-language: ES; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;">Ingredients
per 4 persones:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;"><span style="mso-spacerun: yes;"> </span></span><span lang="CA" style="font-family: Symbol; font-size: 12pt; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-char-type: symbol; mso-hansi-font-family: Arial; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">·</span></span><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;"> 200 g de
ceps<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;"><span style="mso-spacerun: yes;"> </span></span><span lang="CA" style="font-family: Symbol; font-size: 12pt; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-char-type: symbol; mso-hansi-font-family: Arial; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">·</span></span><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;"> 100 g de
pernil d’ànec<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;"><span style="mso-spacerun: yes;"> </span></span><span lang="CA" style="font-family: Symbol; font-size: 12pt; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-char-type: symbol; mso-hansi-font-family: Arial; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">·</span></span><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;"> 250 g
formatge Tou de Til.lers<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;"><span style="mso-spacerun: yes;"> </span></span><span lang="CA" style="font-family: Symbol; font-size: 12pt; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-char-type: symbol; mso-hansi-font-family: Arial; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">·</span></span><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;"> 100 g de céleri<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;"><span style="mso-spacerun: yes;"> </span></span><span lang="CA" style="font-family: Symbol; font-size: 12pt; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-char-type: symbol; mso-hansi-font-family: Arial; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">·</span></span><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;"> 30 g de
festucs<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;"><span style="mso-spacerun: yes;"> </span>Procediment</span></b><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;">:<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;">1. Netegem els ceps i
tallem a llesques ben primes, els peus separats del cap. <o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;">2. També tallem el
pernil a llesques ben fines.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;">3. Tallem el formatge
a llesques i reservem a la nevera.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;">4. Pelem i tallem el cèleri en juliana. Escaldem en aigua amb sal durant 2 minuts. Reservem.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;">5. Triturem amb un
túrmix els festucs amb oli. Reservem. Muntatge del plat: En un plat pla, posem
una fina capa de peus de ceps en forma de rectangle, amb sal, pebre i oli de
festucs. A continuació, posem una capa de formatge. Tornem a posar ceps i així
successivament fins a fer 3 capes de formatge.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;">La propera capa posem
els caps del cep, el celerí i per últim el pernil d’ànec.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;">Escalfem al forn suau
o al microones, només per que quedi tebi no ha de cuinar. <o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;">6. Decorem amb l’oli
de festucs i flors. <span style="color: #111111;"><o:p></o:p></span></span></p>ametlles i avellaneshttp://www.blogger.com/profile/10393937873212693933noreply@blogger.com1tag:blogger.com,1999:blog-1204343078245465409.post-47371349283127068042020-10-31T18:02:00.003+01:002020-10-31T18:48:12.644+01:00OUS ESCALFATS AMB CARXOFES, TROMPRETES I CRUMBLE DE PIPES<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2OieyQm77HVwiw6RgWeel3PGomZ3m_p-Xlft40Z9c67rFWbYY8vnbuStKXZfmOwY86CElSQ-j6cLCRa6oBDEISOknBgHl8PDcbEw_a6WokcHlDn72mgwdcw28PmXvD7H9wiN1lCndK5RW/s1349/trompetes%252Ccarxofes....jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1349" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2OieyQm77HVwiw6RgWeel3PGomZ3m_p-Xlft40Z9c67rFWbYY8vnbuStKXZfmOwY86CElSQ-j6cLCRa6oBDEISOknBgHl8PDcbEw_a6WokcHlDn72mgwdcw28PmXvD7H9wiN1lCndK5RW/w320-h400/trompetes%252Ccarxofes....jpg" width="320" /></a></div><br /><p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br /></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span face=""Arial","sans-serif"" lang="CA" style="color: #111111; font-size: 12pt;">Al
mercat de Plaça de Cuba de Mataró duen a terme uns tallers de Revolució a la
Cuina, en aquesta ocasió dues receptes de cuina creativa amb productes de la
tardor, impartit per la xef Pepi SanGiovese.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span face=""Arial","sans-serif"" lang="CA" style="color: #111111; font-size: 12pt;">Ens ha
preparat uns ous escalfats amb carxofes, trompetes i crumble de pipes i <a href="http://ametllesiavellanes.cat/2020/10/mil-fulles-de-ceps-amb-pernil-danec.html">mil fulls de ceps amb pernil dànec, formatge Tou dels Til.lers, céleri i festucs</a><o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><b><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;">Ingredients
per 4 persones</span></b><b><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;">:</span></b></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: Symbol; font-size: 12pt; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-char-type: symbol; mso-hansi-font-family: Arial; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">·</span></span><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;">
12 carxofes<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;"><span style="mso-spacerun: yes;"> </span></span><span lang="CA" style="font-family: Symbol; font-size: 12pt; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-char-type: symbol; mso-hansi-font-family: Arial; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">·</span></span><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;"> 200 g
trompetes de la mort<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;"><span style="mso-spacerun: yes;"> </span></span><span lang="CA" style="font-family: Symbol; font-size: 12pt; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-char-type: symbol; mso-hansi-font-family: Arial; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">·</span></span><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;"> 50 g farina <o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: Symbol; font-size: 12pt; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-char-type: symbol; mso-hansi-font-family: Arial; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">·</span></span><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;">
50 g mantega<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;"><span style="mso-spacerun: yes;"> </span></span><span lang="CA" style="font-family: Symbol; font-size: 12pt; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-char-type: symbol; mso-hansi-font-family: Arial; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">·</span></span><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;"> 50 g farina
d’ametlla <o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span lang="CA" style="font-family: Symbol; font-size: 12pt; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-char-type: symbol; mso-hansi-font-family: Arial; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">·</span></span><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;">
50 g pipes pelades de gira-sol i carbassa<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;"><span style="mso-spacerun: yes;"> </span></span><span lang="CA" style="font-family: Symbol; font-size: 12pt; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-char-type: symbol; mso-hansi-font-family: Arial; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">·</span></span><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;"> Vinagre<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;"><span style="mso-spacerun: yes;"> </span></span><span lang="CA" style="font-family: Symbol; font-size: 12pt; mso-ascii-font-family: Arial; mso-bidi-font-family: Arial; mso-char-type: symbol; mso-hansi-font-family: Arial; mso-symbol-font-family: Symbol;"><span style="mso-char-type: symbol; mso-symbol-font-family: Symbol;">·</span></span><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;"> 8 ous ecològics<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;"><span style="mso-spacerun: yes;"> </span><b style="mso-bidi-font-weight: normal;">Procediment:<o:p></o:p></b></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;">1. Netejar les carxofes, les posem en aigua
amb unes branques de julivert perquè no s’enfosqueixin.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;">2. Posem 4 carxofes en un cassó amb oli,
llorer, farigola, ceba i un raig de vi blanc. Les confitarem a foc molt lent i
tapades fins que estiguin cuites. <o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;">3. La resta de
carxofes les posem en un cassó amb aigua freda i una mica de farina i sal, les
fem bullir uns 20 minuts. Han de quedar ben cuites. Les triturem fins que
quedin ben fines i passem pel sedàs fi. Rectifiquem de sal i reservem.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;">4. D’altra banda
preparem el crumble de pipes. Barregem en un bol la farina, farina d’ametlla,
mantega a daus i la meitat de les pipes prèviament torrades al forn i
triturades. L’altre meitat les deixarem per barrejar senceres. <o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;">5. Un cop feta la
massa, la estenem en un paper de forn i cuinem a 160º durant 10 minuts. Ha de
quedar una massa amb una mica de color torrat. traiem del forn i deixem
refredar.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;">6. Esmicolem la massa i li afegim l’altra
meitat de les pipes. Reservem.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;">7. Per fer els ous, posem un cassó al foc amb
aigua i una mica de vinagre. Quan sembli que comenci a bullir, posarem els ous
amb molt de compte. Deixarem cuinar durant 3 minuts i amb una escumadora els traurem.
<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;"><span face=""Arial","sans-serif"" lang="CA" style="font-size: 12pt;">8. Saltejar les
trompetes netes amb una mica d’oli i sal. Muntatge del plat: En un plat fons
posarem el puré de carxofes, els ous , les carxofes confitades tallades a
quarts, les trompetes saltades per sobre els ous i el crumble per decorar.<span style="color: #111111;"><o:p></o:p></span></span></p>ametlles i avellaneshttp://www.blogger.com/profile/10393937873212693933noreply@blogger.com1tag:blogger.com,1999:blog-1204343078245465409.post-47125466471872918842020-10-25T16:28:00.001+01:002020-10-25T16:46:54.393+01:00MANTEGA DE CEBA AMB THERMOMIX I SENSE<p></p><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8LsK3QS0rbHCyueQ8QdQvaar4jz3Ev-33OPilxHTlTK12xex79jdV_Gb4L3o9KeLpD14w0wDvhtlCPU-JIVkKwh0xn-JlnUiw8RFzkTmvM6eBk2GWyjEM-a5bs1jwgBT0Kr8Pn1Uu7ToH/s2048/melmelada+de+ceba.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1537" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8LsK3QS0rbHCyueQ8QdQvaar4jz3Ev-33OPilxHTlTK12xex79jdV_Gb4L3o9KeLpD14w0wDvhtlCPU-JIVkKwh0xn-JlnUiw8RFzkTmvM6eBk2GWyjEM-a5bs1jwgBT0Kr8Pn1Uu7ToH/w400-h300/melmelada+de+ceba.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: #262626; font-size: 12pt; text-align: justify;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: #262626; font-size: 12pt; text-align: justify;">La ceba
cuinada força estona té una dolçor intensa i té un aspecte semblant a una
melmelada.</span></div></div><div class="separator" style="clear: both; text-align: center;">
<p class="MsoNormal" style="background: white; line-height: normal; text-align: justify;"><span face="Arial, sans-serif" lang="CA" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #262626; font-size: 12pt;">La podem
utilitzar en infinitat de receptes, com truites o un mil fulls de verdures, que
les col·loquem en una safata de forn amb paper de cuina i pintat d’oli d’oliva
i col·locar una capa de verdura i pintar amb la mantega de ceba i anar fent
capes de verdures i intercalant la mantega de ceba i ja les posem al forn a uns
200º uns 40 minuts més o menys.</span></p><p class="MsoNormal" style="background: white; line-height: normal; text-align: justify;"><span face="Arial, sans-serif" lang="CA" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #262626; font-size: 12pt;"> Hem de tenir en compte que el volum de la ceba
redueix molt per tant quan en fem en podem fer una quantitat important i fins i
tot ho podríem congelar i ja la tindríem feta. <o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; text-align: justify;"><b><span face="Arial, sans-serif" lang="CA" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #262626; font-size: 12pt;">Ingredients:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="background: white; line-height: normal; text-align: justify;"><span face="Arial, sans-serif" lang="CA" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #262626; font-size: 12pt;">8 cebes i oli
i sal marina i una fulla petita de llorer<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; text-align: justify;"><b><span face="Arial, sans-serif" lang="CA" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #262626; font-size: 12pt;">Preparació:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="background: white; line-height: normal; text-align: justify;"><span face="Arial, sans-serif" lang="CA" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #262626; font-size: 12pt;">Primer hem de
tallar la ceba mitges llunes i a continuació en una cassola posem oli , la ceba
i la sal i una fulla de llorer i ho saltegem durant uns 10 minuts sense tapar.
A continuació tapem i posem el foc lent durant uns 40 o 45 minuts.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; text-align: justify;"><b><span face="Arial, sans-serif" lang="CA" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #262626; font-size: 12pt;">Thermomix:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="background: white; line-height: normal; text-align: justify;"><span face="Arial, sans-serif" lang="CA" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #262626; font-size: 12pt;">Una manera de
fer-la sense tenir que preocupar-se massa és fer-la amb la thermomix.</span></p><p class="MsoNormal" style="background: white; line-height: normal; text-align: justify;"><span face="Arial, sans-serif" lang="CA" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #262626; font-size: 12pt;">Un cop tenim
les cebes tallades a mitges llunes, posem l’oli al vas i la ceba i programem 10
minuts, temperatura varoma, gir a l’esquerra i velocitat cullera, passat aquest
temps baixem la tempura i programem a una temperatura de 100º, gir a l’esquerra
i velocitat cullera uns 40 o 45 minuts. <br /><o:p></o:p></span></p></div><p></p><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /> <p></p>ametlles i avellaneshttp://www.blogger.com/profile/10393937873212693933noreply@blogger.com0