tag:blogger.com,1999:blog-90381039323005001632024-03-06T06:02:20.193+01:00LA CUINA DE LA MUSSOLAAquesta cuina està inspirada bàsicament en la Cerdanya, terra que porto a la sang i amb la qual em sento molt identificada, sense oblidar mai la meva Barcelona i una part de Conca, concretament el poble de Salvacañete. Vull aprofitar la creació d'aquest blog per agrair al meu fill David, a la meva mare Puri i al Toni que són aquelles persones que m'han inspirat i que sempre estan disposades a tastar els meus plats. Un petó per a tots ells. MontseMussolahttp://www.blogger.com/profile/07228082460900833369noreply@blogger.comBlogger248125tag:blogger.com,1999:blog-9038103932300500163.post-40011048436352223912019-03-14T13:28:00.000+01:002019-03-15T09:26:59.857+01:00BACALLÀ A BRÁS AMB PATATES PALLA DE BOSSA<div style="background-color: white; box-sizing: inherit; margin-bottom: 1em; margin-top: 1em;">
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<span style="color: #3d85c6;"><span style="font-family: "lato" , sans-serif; text-align: justify;"><b><br /></b></span></span><span style="color: #3d85c6;"><span style="font-family: "lato" , sans-serif; text-align: justify;"><b>Ingredients:</b></span></span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">250 g de bacallà dessalat i esqueixat</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">1 ceba</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">1 gra d’all</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">4/5 ous</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">1 bossa de patates palla</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">Olives negres</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">Julivert</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">Oli d'oliva</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Talleu la ceba ben</span><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"> petita i piqueu l'all. Poseu oli en una paella i ho sofregiu.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXsv56fQb8jSvsOcLph0j3hZGjT-DiuQ-7szDge8cMNhhshVf5tj6UL5tPk9Dgfr_Mra0tRzGtvKDeJeWpurkBlX0NBwr3CF6rxgQbmkuhLprzxN-nbkul7G5RfdBzyN4DxNbtV2Blyu8/s1600/ceba.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1010" data-original-width="1280" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXsv56fQb8jSvsOcLph0j3hZGjT-DiuQ-7szDge8cMNhhshVf5tj6UL5tPk9Dgfr_Mra0tRzGtvKDeJeWpurkBlX0NBwr3CF6rxgQbmkuhLprzxN-nbkul7G5RfdBzyN4DxNbtV2Blyu8/s320/ceba.jpg" width="320" /></a></div>
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<span style="color: #3d85c6; font-family: arial, helvetica, sans-serif;">En un bol, bateu lleugerament els ous i ho reserveu. </span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Afegiu el bacallà a la paella amb el sofregit de ceba i all i saltegeu-lo tot junt durant un parell de minuts. Poseu una mica de pebre.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA6Ipn9ZEP9BdfL0-Iclu39w5f2vd-hzeW-ZQhjGE1fUR2xomhV8g9FkVSwF0c7e1JomNORYKL-Zm0K_nhCOPNUfoHKgxIcI4Ct88t5_rNxXhywyiEjtClH3ys2I416jnQy0CRyOq5TDY/s1600/bacalla+i+ceba.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA6Ipn9ZEP9BdfL0-Iclu39w5f2vd-hzeW-ZQhjGE1fUR2xomhV8g9FkVSwF0c7e1JomNORYKL-Zm0K_nhCOPNUfoHKgxIcI4Ct88t5_rNxXhywyiEjtClH3ys2I416jnQy0CRyOq5TDY/s320/bacalla+i+ceba.jpg" width="320" /></a></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">A continuació afegiu la bossa de les patates palla. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLl00NiXgn0ZQGyDwh4Cd9YFD1OCA8Wl42QInrpEOGCGjqLN9lsmq59IMyOXSeVRC7yR1pUt1aobcpJVc15s4bQHopjrYeDWUUTidBALGjIdFlwy9iHs3xtSJTIOqo_RE5RAWVsclE0wQ/s1600/patates+i+bacall%25C3%25A0.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLl00NiXgn0ZQGyDwh4Cd9YFD1OCA8Wl42QInrpEOGCGjqLN9lsmq59IMyOXSeVRC7yR1pUt1aobcpJVc15s4bQHopjrYeDWUUTidBALGjIdFlwy9iHs3xtSJTIOqo_RE5RAWVsclE0wQ/s320/patates+i+bacall%25C3%25A0.jpg" width="320" /></a></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Doneu un parell de voltes i incorporeu els ous batuts de manera que quedi ben barrejat el bacallà i les patates. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipkTdNpUaI-hCtANBOQZ-KutCAeL_L6aFSXCYjj3F2Mh5dEE9HpegDcHyj8pt_0oHUiUEm_K-7PeVheUkDX6p7pjqaCZqVwyDx7B8zp_6bPF-WbmsiHsqlfegvW5E8yePOPfquyrkTnJI/s1600/ou+barreja.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipkTdNpUaI-hCtANBOQZ-KutCAeL_L6aFSXCYjj3F2Mh5dEE9HpegDcHyj8pt_0oHUiUEm_K-7PeVheUkDX6p7pjqaCZqVwyDx7B8zp_6bPF-WbmsiHsqlfegvW5E8yePOPfquyrkTnJI/s320/ou+barreja.jpg" width="320" /></a></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">En el moment de servir-ho, afegiu les olives i el julivert picat. Podeu acompanyat amb uns bastonets de pa.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5kjRvcBzeKzQeBqCgBQJPmUFUogvO9KX2p6gAFUWgLQP8AXLsRHFcGgVARDPFCrAuIXM7WqVlSpzAD3rCUaWR4ITJ3u9D8yyQFJ_dJx5DwJy2bHie8iTbVf58nqiTy-hIYiU374O9pXQ/s1600/bacall%25C3%25A0.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5kjRvcBzeKzQeBqCgBQJPmUFUogvO9KX2p6gAFUWgLQP8AXLsRHFcGgVARDPFCrAuIXM7WqVlSpzAD3rCUaWR4ITJ3u9D8yyQFJ_dJx5DwJy2bHie8iTbVf58nqiTy-hIYiU374O9pXQ/s320/bacall%25C3%25A0.jpg" width="320" /></a></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><b>Nota:</b> Comproveu el punt de sal, però cal tenir en compte que el bacallà i les patates palla ja en porta.</span></div>
Mussolahttp://www.blogger.com/profile/07228082460900833369noreply@blogger.com9tag:blogger.com,1999:blog-9038103932300500163.post-69158829993953052142018-10-01T10:29:00.000+02:002018-10-02T08:34:33.305+02:00MAKI DE BOTIFARRA AMB TEMPURA DE CERVESA<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUXwexhN4sz9jJmSsxSUn0xrA0m1OlHU8S_pSFbg9aWnlHBDjII6tO__lBxVRP4z2Fzf3ysZFoVGIyweIhwVLhiCGIC3uZbHAIldkn8wztyLbIqx9aYA9M-Ppmgf-uizp2rUAFKAYSWpw/s1600/IMG_20180918_231243.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUXwexhN4sz9jJmSsxSUn0xrA0m1OlHU8S_pSFbg9aWnlHBDjII6tO__lBxVRP4z2Fzf3ysZFoVGIyweIhwVLhiCGIC3uZbHAIldkn8wztyLbIqx9aYA9M-Ppmgf-uizp2rUAFKAYSWpw/s400/IMG_20180918_231243.jpg" width="400" /></a></div>
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<span style="color: #3d85c6; font-family: arial, helvetica, sans-serif; text-align: justify;">Un any més es celebra la festa Porc i Cervesa dins la Fira Gastronòmica de Malleu, el proper dissabte 6 d'octubre. </span><br />
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><b style="color: #3d85c6; font-family: arial, helvetica, sans-serif; font-size: medium; font-style: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;">Amb aquesta recepta, participo en el </b><b style="color: #3d85c6; font-family: arial, helvetica, sans-serif; font-size: medium; font-style: normal; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;">VII concurs <a href="https://www.cuina.cat/actualitat/convoquem-tots-els-bloguers-al-dia-cuina_201167_102.html">Dia</a></b><a href="https://www.cuina.cat/actualitat/convoquem-tots-els-bloguers-al-dia-cuina_201167_102.html"><b style="color: #3d85c6; font-family: arial, helvetica, sans-serif; font-size: medium; font-style: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"> </b><b>CUINA</b></a><b style="color: #3d85c6; font-family: arial, helvetica, sans-serif; font-size: medium; font-style: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;">, </b><span style="font-family: "arial" , "helvetica" , sans-serif;"><b style="color: #3d85c6; font-size: medium; font-style: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;">la qual ha estat </b>seleccionada<b style="color: #3d85c6; font-size: medium; font-style: normal; font-weight: 400; letter-spacing: normal; text-transform: none; white-space: normal; word-spacing: 0px;"> com a finalista. </b></span></span></span><br />
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients:</b></span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">1 Botifarra de pagès</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">1 Fulla d'alga Nori</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">225 g de cervesa</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">225 g de farina</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">1/2 culleradeta de bicarbonat</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Sal</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Oli</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Soja</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Wasabi</span><br />
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Primer de tot, coeu la botifarra a la planxa i reserveu-la</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Agafeu una estoreta de bambú, poseu pel damunt paper film i per sobre poseu la fulla d'alga Nori.</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">A continuació disposeu la botifarra i emboliqueu-la, de tal forma que uns quedi ben envoltada amb l'alga.</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Poseu en un plat fons la farina, un polsim de sal, el bicarbonat i afegiu la cervesa a poc a poc,</span><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"> per tal d'aconseguir una massa sense grumolls.</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Talleu la botifarra aproximadament </span><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">en uns tres centímetres de llarg</span><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"> i arrebosseu-la amb la massa de tempura.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkB0x-h4p5Lootb-uT7dPE9hvr8ulX8XSl9GJ-LMVhdQ0l2ha211jPOmr-wl7V6WIKETThOc5BexmEA4qQuyURY6kq8uRIUVsJ0JqZr8RMEZCBIi-CRnFFns0dfMRzQsgGJ3Ke8G2M5hs/s1600/thumbnail_IMG_20180926_100130.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1145" data-original-width="1280" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkB0x-h4p5Lootb-uT7dPE9hvr8ulX8XSl9GJ-LMVhdQ0l2ha211jPOmr-wl7V6WIKETThOc5BexmEA4qQuyURY6kq8uRIUVsJ0JqZr8RMEZCBIi-CRnFFns0dfMRzQsgGJ3Ke8G2M5hs/s320/thumbnail_IMG_20180926_100130.jpg" width="320" /></a></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Fregiu-ho en abundant oli calent fins que us quedi daurat. Disposeu-ho en paper absorbent, per tal de treure l'excés d'oli.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivJLJFItKI5t1iJNhl-RJdyF9twJFpMym55p_PoAFNz2Njt-5yo5H1UAwLCYipGSFeJZPFvmOH-iYgmr8CB5Vh_LC54wLHI14o8fbD-ygjvwODumFCgGcSaEg3h4-O2pEUZjH55O-CBU0/s1600/IMG_20180918_230207.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivJLJFItKI5t1iJNhl-RJdyF9twJFpMym55p_PoAFNz2Njt-5yo5H1UAwLCYipGSFeJZPFvmOH-iYgmr8CB5Vh_LC54wLHI14o8fbD-ygjvwODumFCgGcSaEg3h4-O2pEUZjH55O-CBU0/s320/IMG_20180918_230207.jpg" width="320" /></a></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Emplateu els makis i serviu-los amb salsa de soja i wasabi.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi63jihoxKekI1kJGUcg4e-0Ytt7Jo0wclKadWEUrYpuIe_MTeXHVr973zRaeeXOptL58-n2t9LYpYKoEAScOEmrj7aYRm0o4gkQyTnZoCHBK_RpjbXZcG_1a24Qfi2Y-iS-PXHc1_h2oc/s1600/COLLAGE.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi63jihoxKekI1kJGUcg4e-0Ytt7Jo0wclKadWEUrYpuIe_MTeXHVr973zRaeeXOptL58-n2t9LYpYKoEAScOEmrj7aYRm0o4gkQyTnZoCHBK_RpjbXZcG_1a24Qfi2Y-iS-PXHc1_h2oc/s320/COLLAGE.jpg" width="320" /></a></div>
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Mussolahttp://www.blogger.com/profile/07228082460900833369noreply@blogger.com2tag:blogger.com,1999:blog-9038103932300500163.post-33922502185939717572018-08-30T15:14:00.000+02:002019-03-19T08:38:43.412+01:00JULIVERT ASSECAT AL MICROONES <span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLD-t6KvfKKO6y5TpX3tlGMSOPvhvP9jw7EOR0OUFpgEbHwnB9POn6MMfm_27xUzEsvcnk-9kutIFDCfN1p9KnHkd7EOraZe2p2VPPkCotgcXZyl4h51f8HCDqbIkF7s_Aw-EWYiLq6Lk/s1600/IMG_20171005_172411.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLD-t6KvfKKO6y5TpX3tlGMSOPvhvP9jw7EOR0OUFpgEbHwnB9POn6MMfm_27xUzEsvcnk-9kutIFDCfN1p9KnHkd7EOraZe2p2VPPkCotgcXZyl4h51f8HCDqbIkF7s_Aw-EWYiLq6Lk/s400/IMG_20171005_172411.jpg" width="400" /></a></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Us ensenyo la manera d'assecar el julivert amb el microones per tal que en tingueu durant tot l'any.</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><b>1.</b></span> <span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Trieu les branques de julivert que voleu assecar.</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><b>2</b>. Renteu-les bé sota l'aixeta i deixeu-les assecar en paper absorbent.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8FebqipmubPA00LETjGavZfetnMfln2mQ0aoVh2sAct_vgVvOrCmm9oLvYwYC-H3toxWA8P44VyA_j0im97LA9FnbV_HdPrLJdrjMb1AcqPLCxbjgtlyGq8YhVEygKPeyVYzButNsaAc/s1600/IMG_20171005_173438.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8FebqipmubPA00LETjGavZfetnMfln2mQ0aoVh2sAct_vgVvOrCmm9oLvYwYC-H3toxWA8P44VyA_j0im97LA9FnbV_HdPrLJdrjMb1AcqPLCxbjgtlyGq8YhVEygKPeyVYzButNsaAc/s320/IMG_20171005_173438.jpg" width="320" /></a></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><b>3</b>. Separeu les fulles de les tiges i damunt d'un altre paper absorbent, introduïu-ho al microones durant 1 minut i mig a màxima potència. Comproveu amb les mans que estigui ben sec, si encara està humit el moveu una mica i el torneu a escalfar un minut més. Tot dependrà de la quantitat de julivert que hagueu introduït i de la potència del microones.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAcLfis-rj2Wuox-ATJcQeau787NsurMaqQDPc1abBhZwVt0SMKDBpqrGZhwlSrEslprr57lFUWuARfiLtfBHDHADtyOoxk8OChLXBqzaxAFhV35xgeVrpDeGdcFjwvCK59GmgOPZw8og/s1600/IMG_20171005_173614.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAcLfis-rj2Wuox-ATJcQeau787NsurMaqQDPc1abBhZwVt0SMKDBpqrGZhwlSrEslprr57lFUWuARfiLtfBHDHADtyOoxk8OChLXBqzaxAFhV35xgeVrpDeGdcFjwvCK59GmgOPZw8og/s320/IMG_20171005_173614.jpg" width="320" /></a></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><b>4.</b> Un cop estigui completament sec, el podeu picar o esmicolar amb les mans i guardar-lo dins un pot ben tancat.</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">D'aquesta manera tindreu julivert per tot l'any.</span></div>
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Mussolahttp://www.blogger.com/profile/07228082460900833369noreply@blogger.com0tag:blogger.com,1999:blog-9038103932300500163.post-16434815122132969812018-05-26T14:52:00.000+02:002018-09-27T09:30:18.520+02:00PANACOTA AMB FRUITS VERMELLS i TRUFA<div style="text-align: justify;">
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<b><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Trufa</span></b><br />
<b><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Ingredients:</span></b><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"></span><br />
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">250 g de xocolata de cobertura</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">1/2 litre de nata </span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Coeu la nata amb la xocolata fins que comenci a bullir.</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Deixeu-ho refredar.</span><br />
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Un cop fred, poseu un dit de gruix dins dels motlles individuals o un motlle gran.</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Fiqueu-ho mentrestant a la nevera.</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><b>Panacota</b></span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><strong>Ingredients:</strong><br />500 grams de nata per muntar</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">300 grs de llet<br />100 grams de sucre<br />Un sobre de sucre de vainilla<br />6 fulles de gelatina neutra<br />Unes gotes de rom (opcional)</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Xocolata desfeta</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Encenalls de xocolata</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Oli<br /><br />Hidrateu les fulles de gelatina en aigua freda.</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Poseu la nata, la llet, el sucre i el sobre de sucre de vainilla en un cassó a foc lent i remeneu durant cinc minuts. Quan estigui calent, però no bullint, afegiu les fulles de gelatina escorregudes.</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Deixeu a foc suau, removeu. Afegiu el licor (opcional). </span><br />
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Aboqueu-la en els motlles amb molt de compte per tal que no se us barregi amb la trufa.</span><br />
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Reserveu-lo a la nevera.</span><br />
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<b><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Coulis de fruits vermells</span></b></div>
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<b><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Ingredients:</span></b></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">250g de fruits vermells</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">25 g de fruits vermells per decorar</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">50g de sucre morè</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Suc de mitja llimona</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">En un cassó poseu tots els ingredients i ho poseu a coure a foc mig durant cinc minuts. Veureu que el sucre es dissol i que el líquid de les fruites s'evapora una mica. Podeu colar-lo per un xinès. </span><br />
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Un cop fet el coulis, poseu una mica per damunt de la panacota i adorneu amb els fruits vermells reservats.</span><br />
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><b>NOTA: </b>Podeu afegir un parell de fulles de gelatina en el coulis si no voleu que sigui massa líquid (opcional)</span><br />
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Mussolahttp://www.blogger.com/profile/07228082460900833369noreply@blogger.com1tag:blogger.com,1999:blog-9038103932300500163.post-49601868461938995972018-05-24T09:56:00.003+02:002018-05-24T10:01:06.407+02:00COULIS DE FRUITS VERMELLS<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeUvD7Hnu8S5We4P5CUFpDO-MGsra_ZAvfoBzXyVpURnrCoLMHni1smQZJhEJo0inXhyNezHSDgzKi_WrvmVYSy0ic_HiAQ2Px08G6dpvyZNbyOThnRm2uY4yKfo_sU-XnG_TBmFQmTjA/s1600/COULIS+OK.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1178" data-original-width="1280" height="367" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeUvD7Hnu8S5We4P5CUFpDO-MGsra_ZAvfoBzXyVpURnrCoLMHni1smQZJhEJo0inXhyNezHSDgzKi_WrvmVYSy0ic_HiAQ2Px08G6dpvyZNbyOThnRm2uY4yKfo_sU-XnG_TBmFQmTjA/s400/COULIS+OK.jpg" width="400" /></a></div>
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<b><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Ingredients:</span></b></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">250g de fruits vermells</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">25 g de fruits vermells per decorar</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">50g de sucre morè</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Suc de mitja llimona</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">En un cassó poseu tots els ingredients i ho poseu a coure a foc mig durant cinc minuts. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj675Z9x_XStMYEsvh6i0cu6mY2Mg1u8LddTVJ0qFGFsxcfQHVSnvTe9bCk0DjimSxSbtkkM1QKn8NgdwwvacLVWLH84AgmwWf2Vb_iVmOxzEPFTeCf2XuvJLqbWfRpi2t_PvWGoPHieB0/s1600/fruita+amb+sucre.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj675Z9x_XStMYEsvh6i0cu6mY2Mg1u8LddTVJ0qFGFsxcfQHVSnvTe9bCk0DjimSxSbtkkM1QKn8NgdwwvacLVWLH84AgmwWf2Vb_iVmOxzEPFTeCf2XuvJLqbWfRpi2t_PvWGoPHieB0/s320/fruita+amb+sucre.jpg" width="320" /></a></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Veureu que el sucre es dissol i que el líquid de les fruites s'evapora una mica. Podeu colar-lo per un xinès. </span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Un cop fet el coulis, poseu una mica per damunt de la panacota i adorneu amb els fruits vermells reservats.</span></div>
Mussolahttp://www.blogger.com/profile/07228082460900833369noreply@blogger.com1tag:blogger.com,1999:blog-9038103932300500163.post-28756254354843774532018-05-22T20:18:00.000+02:002018-05-22T20:18:41.169+02:00REMENAT D'ESPÀRRECS I MOIXARONS<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4GLFSDRm8YcgJX8eA4oIZMTcPzItjaabb8OT7rJZ5f69Vnc71GKm3dva1_mdhFFulpVpgk53pa-JTNFqim-XMEg_UmoPWOTabwK8ZzcEU_74Yw8LKXsKVwRJC1N_0PHeHvNwvNwxw_pU/s1600/IMG_20180522_195021.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4GLFSDRm8YcgJX8eA4oIZMTcPzItjaabb8OT7rJZ5f69Vnc71GKm3dva1_mdhFFulpVpgk53pa-JTNFqim-XMEg_UmoPWOTabwK8ZzcEU_74Yw8LKXsKVwRJC1N_0PHeHvNwvNwxw_pU/s400/IMG_20180522_195021.jpg" width="400" /></a></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 Manat d'espàrrecs verds</span></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">300 gr de moixarons</span></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1/2 ceba</span></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">4 ous</span></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">75 gr de nata per cuinar</span></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 gra d'all</span></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 polsim de julivert</span></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">Sal</span></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">Saltegeu en una paella amb una mica d'oli i a foc fort, els espàrrecs, els moixarons i la ceba. </span><span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">Salpebreu.</span></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">Coeu-ho durant uns deu minuts remenant per tal que no es cremi.</span></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">A continuació, afegiu l'all i el julivert, prèviament picats. Doneu-li unes voltes i tireu els ous i la nata.</span></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">Remeneu-ho fins el punt que comenci a quallar. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi8l4JgDt5IcO8m33APmb7GBt7zEuQikJuCcEsTgX56bMyOMpswXwiQ5Z_nJ_8GbPiqSjyQ5sqk_-sVkFFnwTN5WPGjf2Ahl-u-4y7tF3oB5q1CkETvBCUrF-1AgDhD4YobewfN-Vwq8s/s1600/ou.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi8l4JgDt5IcO8m33APmb7GBt7zEuQikJuCcEsTgX56bMyOMpswXwiQ5Z_nJ_8GbPiqSjyQ5sqk_-sVkFFnwTN5WPGjf2Ahl-u-4y7tF3oB5q1CkETvBCUrF-1AgDhD4YobewfN-Vwq8s/s320/ou.jpg" width="320" /></a></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><b>NOTA: </b>Jo, aconsello no quallar massa el remenat, però el podeu fer al gust de cadascú.</span></div>
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Mussolahttp://www.blogger.com/profile/07228082460900833369noreply@blogger.com0tag:blogger.com,1999:blog-9038103932300500163.post-614208982488380232018-05-16T12:44:00.000+02:002018-05-16T12:44:02.402+02:00GELATINA DE BLOODY MARY<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieRyyY4OYX4V51yGOA8qFV5pIH5rQdGkWrXdl8rJeBWPesNa4qMmsEQfBKs6jZOGIH38Uv5za51RC36riYdR0dOwP2lYBltj-wAW62NryqPuX90xN9H9BT4TjLy5_xfMef2GnOQaW3S80/s1600/BLOODY+MARY.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieRyyY4OYX4V51yGOA8qFV5pIH5rQdGkWrXdl8rJeBWPesNa4qMmsEQfBKs6jZOGIH38Uv5za51RC36riYdR0dOwP2lYBltj-wAW62NryqPuX90xN9H9BT4TjLy5_xfMef2GnOQaW3S80/s400/BLOODY+MARY.jpg" width="400" /></a></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1/2 litre de suc de tomàquet</span><br />
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 rajolí de salsa Perrins (Worcester)</span><br />
<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">4 gotes de Tabasco</span><br />
<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">Sal</span><br />
<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">Pebre negre mòlt</span><br />
<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">6 fulles de gelatina</span><br />
<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">Escopinyes o cloïsses en llauna al natural (opcional)</span><br />
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">Primerament poseu en remull amb aigua freda les fulles de gelatina, fins que s'estovin.</span></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">A continuació posa una mica de suc de tomàquet en un cassó a foc molt suau per tal que s'escalfi i sense que arribi a bullir.</span></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">Afegiu les fulles de gelatina ja remullades i ben escorregudes. Remeneu-ho bé.</span></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">En una gerra per poder barrejar, poseu el suc de tomàquet reservat i el quin heu posat la gelatina, afegiu la sal, el pebre, el vodka, les quatre gotes de Tabasco i un rajolí de salsa Perrins.</span></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">Barregeu bé i ompliu els motlles o glaçoneres de silicona, prèviament untades amb una mica d'oli.</span></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">Deixeu-ho reposar en el frigorífic un mínim unes 4 hores, fins que es solidifiqui.</span></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">A partir d'aquí podeu desemmotllar-lo i punxar en un escuradents un parell d'escopinyes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTNSmETvIDBhW0P0H72my31Sv8hywBD7YZRQzKmMeC6YQpaolZrgT9KkgipIrDhVx87i2DnXPtSJAa3wAsQglcoGm46etm3_yiMuYgdMZ425aW3jJTcVvomSxNVz69gin7Ci5TLGpAbHk/s1600/bloody.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTNSmETvIDBhW0P0H72my31Sv8hywBD7YZRQzKmMeC6YQpaolZrgT9KkgipIrDhVx87i2DnXPtSJAa3wAsQglcoGm46etm3_yiMuYgdMZ425aW3jJTcVvomSxNVz69gin7Ci5TLGpAbHk/s320/bloody.jpg" width="320" /></a></div>
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Mussolahttp://www.blogger.com/profile/07228082460900833369noreply@blogger.com0tag:blogger.com,1999:blog-9038103932300500163.post-61985450189621533442018-05-16T06:30:00.000+02:002018-05-16T13:52:26.468+02:00TRUITA PIZZA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirvnq42ptPqKdcsVptR8_0fRLliY8GkXoqjpIDaUZg8q6pS-itHahbcgY5i6rPCF-LZ39AT-mfYCFIHJgf2zYpP_G5-0qjZFHgNN5SMc-It_3CFSkMzIPb88P9fLJUVPATfq1MCHTJ97U/s1600/presentaci%25C3%25B3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="957" data-original-width="1280" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirvnq42ptPqKdcsVptR8_0fRLliY8GkXoqjpIDaUZg8q6pS-itHahbcgY5i6rPCF-LZ39AT-mfYCFIHJgf2zYpP_G5-0qjZFHgNN5SMc-It_3CFSkMzIPb88P9fLJUVPATfq1MCHTJ97U/s400/presentaci%25C3%25B3.jpg" width="400" /></a></div>
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<b><span style="color: #6fa8dc; font-family: "arial" , "helvetica" , sans-serif;">Ingredients:</span></b></div>
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<span style="color: #6fa8dc; font-family: "arial" , "helvetica" , sans-serif;">6 patates grans</span></div>
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<span style="color: #6fa8dc; font-family: "arial" , "helvetica" , sans-serif;">1 ceba</span></div>
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<span style="color: #6fa8dc; font-family: "arial" , "helvetica" , sans-serif;">6 ous</span></div>
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<span style="color: #6fa8dc; font-family: "arial" , "helvetica" , sans-serif;">Sal</span></div>
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<span style="color: #6fa8dc; font-family: "arial" , "helvetica" , sans-serif;">Tomàquet fregit</span></div>
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<span style="color: #6fa8dc; font-family: "arial" , "helvetica" , sans-serif;">Mozarella</span></div>
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<span style="color: #6fa8dc; font-family: "arial" , "helvetica" , sans-serif;">Formatge rulo de cabra</span></div>
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<span style="color: #6fa8dc; font-family: "arial" , "helvetica" , sans-serif;">Formatge Emmental</span></div>
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<span style="color: #6fa8dc; font-family: "arial" , "helvetica" , sans-serif;">Formatge roquefort</span></div>
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<span style="color: #6fa8dc; font-family: "arial" , "helvetica" , sans-serif;">Tomàquets xerri</span></div>
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<span style="color: #6fa8dc; font-family: "arial" , "helvetica" , sans-serif;">Olives negres</span></div>
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<span style="color: #6fa8dc; font-family: "arial" , "helvetica" , sans-serif;">Orenga</span></div>
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<span style="color: #6fa8dc; font-family: "arial" , "helvetica" , sans-serif;">Peleu i talleu les patates en làmines fines. Fregiu-les en abundant oli d'oliva, a foc mitjà. Escorregueu-les de l'oli sobrant i fiqueu-les dins d'un bol, en el qual ja tindreu batuts els ous </span><span style="color: #6fa8dc; font-family: "arial" , "helvetica" , sans-serif;">amb una mica de sal.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifWDQWw9jbkind61OA1W-zabdw7p6YdQCEaC6MyZDNutHlpRI-Imld0vJCLzT524d0rmAki2ndabYd8IT31oNro_6QsLmQ3c1_Xt3aVj56CwFj9UlFcXXJnwzM9vQnEXHCkZxd8oASMwI/s1600/ou+batut.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifWDQWw9jbkind61OA1W-zabdw7p6YdQCEaC6MyZDNutHlpRI-Imld0vJCLzT524d0rmAki2ndabYd8IT31oNro_6QsLmQ3c1_Xt3aVj56CwFj9UlFcXXJnwzM9vQnEXHCkZxd8oASMwI/s320/ou+batut.jpg" width="320" /></a></div>
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<span style="color: #6fa8dc; font-family: "arial" , "helvetica" , sans-serif;">Feu la truita al punt que us agradi més (jo, la vaig deixar una mica crueta). Deixeu-la temperar.</span></div>
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<span style="color: #6fa8dc; font-family: "arial" , "helvetica" , sans-serif;">Poseu la truita en una safata de forn i cobriu-la amb tomàquet fregit.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgibjlIw8SzUD7RmkVhRjlcv_3bmEhXniUh8SmPBHOFy-knuWwIa9DQcTSfKPcVbh70MpTsf43f1pLXTBEv9KP3E2csWVmtrDrcYJat_ZfGUSe8fN2cn6MiMj_L2g6ogImqh95XaAXFCCY/s1600/tom%25C3%25A0quet.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgibjlIw8SzUD7RmkVhRjlcv_3bmEhXniUh8SmPBHOFy-knuWwIa9DQcTSfKPcVbh70MpTsf43f1pLXTBEv9KP3E2csWVmtrDrcYJat_ZfGUSe8fN2cn6MiMj_L2g6ogImqh95XaAXFCCY/s320/tom%25C3%25A0quet.jpg" width="320" /></a></div>
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<span style="color: #6fa8dc; font-family: "arial" , "helvetica" , sans-serif;">Tireu una mica d'orenga per sobre.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsb7SEK3-hqhn3SXlYTPvh5EojDU1B79rCStJZ5zIhkwqq2GQxt_HbeH1Yv4perySG2aWkxCsrQqNgN-MdFAwfDawLvlMq90ccFSfPPrrCJeJjiEYgSZgbo18rJipeFB0SOvI5txxGR3g/s1600/orenga.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsb7SEK3-hqhn3SXlYTPvh5EojDU1B79rCStJZ5zIhkwqq2GQxt_HbeH1Yv4perySG2aWkxCsrQqNgN-MdFAwfDawLvlMq90ccFSfPPrrCJeJjiEYgSZgbo18rJipeFB0SOvI5txxGR3g/s320/orenga.jpg" width="320" /></a></div>
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<span style="color: #6fa8dc; font-family: "arial" , "helvetica" , sans-serif;">A continuació poseu els formatges, la Mozarella, </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_AyUVuJkhyEXctysLfhJIiityrpr2eEN3KU7WJjFT-N5kMUlLFyA8MztuleIWeX6N9UTfIMP4Dde8YTRWT8ANbs5c8Jnh12bKhFwP9kVXCgNPLq7ZW3ZxV8S8z1GvQhY_jipKvoQXgmI/s1600/mozarella.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_AyUVuJkhyEXctysLfhJIiityrpr2eEN3KU7WJjFT-N5kMUlLFyA8MztuleIWeX6N9UTfIMP4Dde8YTRWT8ANbs5c8Jnh12bKhFwP9kVXCgNPLq7ZW3ZxV8S8z1GvQhY_jipKvoQXgmI/s320/mozarella.jpg" width="320" /></a></div>
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<span style="color: #6fa8dc; font-family: "arial" , "helvetica" , sans-serif;">L'Emmental, una mica de roquefort, i les rodanxes del rulo de cabra, el tomaquets xerris i adorneu amb les olives negres.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggiH5Mz4MzoJvGWUZIWzEOoYkKmAHKEM2gXFn2MaI5WN_-4sFY-Ch6zxgm5KkwkJdy1mDinSLLJnICcHCFmqLpSWYOqFZG3GCNDMq2I24Mb6qXrSnoyuLZx793LdxZFjhIzW6QgkdsKVw/s1600/roquefort.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggiH5Mz4MzoJvGWUZIWzEOoYkKmAHKEM2gXFn2MaI5WN_-4sFY-Ch6zxgm5KkwkJdy1mDinSLLJnICcHCFmqLpSWYOqFZG3GCNDMq2I24Mb6qXrSnoyuLZx793LdxZFjhIzW6QgkdsKVw/s320/roquefort.jpg" width="320" /></a></div>
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<span style="color: #6fa8dc; font-family: "arial" , "helvetica" , sans-serif;">Seguidament finqueu-ho a gratinar al forn fins el punt que es comencin a desfer els formatges.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiOd-ZWhdrAILCZV0iUR9kHst4eT8nPU8j8Uy_hul2zx06cEXbrtUwPwcvH9lW2Qq-2f0I2QQBfeuNvxP7b5W9viHsrDa3cTZ3Gj3i89xmn7stsdG83Pe-5h-llrDqMMc9EUVLv_T87KI/s1600/gratinada.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiOd-ZWhdrAILCZV0iUR9kHst4eT8nPU8j8Uy_hul2zx06cEXbrtUwPwcvH9lW2Qq-2f0I2QQBfeuNvxP7b5W9viHsrDa3cTZ3Gj3i89xmn7stsdG83Pe-5h-llrDqMMc9EUVLv_T87KI/s320/gratinada.jpg" width="320" /></a></div>
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<span style="color: #6fa8dc; font-family: "arial" , "helvetica" , sans-serif;">Serviu tebi o fred.</span><br />
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<span style="color: #6fa8dc; font-family: "arial" , "helvetica" , sans-serif;"><b>NOTA: </b>Podeu fer-la de diversos gustos (pernil dolç, bacon, sobrassada, tonyina, etc...)</span></div>
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Mussolahttp://www.blogger.com/profile/07228082460900833369noreply@blogger.com4tag:blogger.com,1999:blog-9038103932300500163.post-70952660386394316122018-04-29T17:17:00.000+02:002018-04-30T09:01:54.345+02:00NOODLES AMB GINGEBRE<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5n_3sZdQmPdG_1u_KmKoCmLAXo9x2khDC7Rj7rUpMY4QXFbLkQdMxeAAyF_2fb5cmPnnSMRZf_84Vv0cXAiJc7BzCj5eMylWqETYFMM9gFJzbub0jRAJR-LsqN9kdPwWyI7xOM3mbuRk/s1600/IMG_20180429_135706.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5n_3sZdQmPdG_1u_KmKoCmLAXo9x2khDC7Rj7rUpMY4QXFbLkQdMxeAAyF_2fb5cmPnnSMRZf_84Vv0cXAiJc7BzCj5eMylWqETYFMM9gFJzbub0jRAJR-LsqN9kdPwWyI7xOM3mbuRk/s400/IMG_20180429_135706.jpg" width="400" /></a></div>
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<span style="background-color: white; color: #6fa8dc; font-family: "arial" , "helvetica" , sans-serif;">No hi ha cosa més satisfactòria per a mi, que, posar-me a la cuina a elaborar un plat senzill amb la persona que estimes.</span></div>
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<span style="color: #6fa8dc; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Amb això s'aconsegueix que el plat arribi a ser un menjar extraordinari i se li arribi a trobar tots els sabors del món.</span></span></div>
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<span style="background-color: white; color: #6fa8dc; font-family: "arial" , "helvetica" , sans-serif;">Aquesta recepta és original de Tailàndia i és una adaptació de la del llibre "Una ruta diferente por la cocina vegetariana. La vaig veure en el blog <a href="http://vegcuina.blogspot.com.es/2010/01/aquesta-recepta-es-original-de.html">Vegcuina</a>. </span></div>
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<span style="background-color: white; color: #6fa8dc; font-family: "arial" , "helvetica" , sans-serif;">(Vam variar alguna quantitat)</span></div>
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<strong>Ingredients:</strong></div>
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<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #6fa8dc;">1 paquet de fideus xinesos</span></span></div>
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<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #6fa8dc;">1 culleradeta de gingebre fresc o en pols</span></span></div>
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<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #6fa8dc;">8 cullerades de salsa de soja</span></span></div>
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<span style="background-color: white; color: #6fa8dc; font-family: "arial" , "helvetica" , sans-serif;">Bulliu els fideus segons les instruccions del paquet i s'escorregueu-los.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb6fFWGyRgIs8XOlsiIvL4PSbSmOu5EyKFXHjhvH_jXressw7g2bPL_rIiJ7_NnAVBDSsmmFCeUHpqtYSW5Tn8TpiLAW1Qx80tWOOSbA93Zvo-C3AfpmIYxUaeOcS-1pZZz4dUygflERQ/s1600/thumbnail_IMG_20180429_134050.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb6fFWGyRgIs8XOlsiIvL4PSbSmOu5EyKFXHjhvH_jXressw7g2bPL_rIiJ7_NnAVBDSsmmFCeUHpqtYSW5Tn8TpiLAW1Qx80tWOOSbA93Zvo-C3AfpmIYxUaeOcS-1pZZz4dUygflERQ/s320/thumbnail_IMG_20180429_134050.jpg" width="320" /></a></div>
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<span style="background-color: white; color: #6fa8dc; font-family: "arial" , "helvetica" , sans-serif;">Escalfeu oli en una paella i es saltegeu el gingebre i la ceba. </span><span style="background-color: white; color: #6fa8dc; font-family: "arial" , "helvetica" , sans-serif;">Afegiu la salsa de soja i deixeu-ho uns segons al foc.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje302F7caKWDwgN238G8w_kylcC2usAIT9-OY_REUaJBLw2g6S31Ksw0KRLV4bHTBzgogZvwTNNYeyLDz1-EKbva88L1cyVaHayWZFQEEhio_2Wlq_EX72YcNLNt6OmxXx2s0WnjcOwGI/s1600/thumbnail_IMG_20180429_133437.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje302F7caKWDwgN238G8w_kylcC2usAIT9-OY_REUaJBLw2g6S31Ksw0KRLV4bHTBzgogZvwTNNYeyLDz1-EKbva88L1cyVaHayWZFQEEhio_2Wlq_EX72YcNLNt6OmxXx2s0WnjcOwGI/s320/thumbnail_IMG_20180429_133437.jpg" width="320" /></a></div>
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Afegiu els fideus escorreguts i poseu una mica de pebre i julivert o cilantre al gust. Barregeu-ho tot bé i ho saltegeu tot junt durant un minut abans de servir-los.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSlCy7sWRfTsTs88fRB7v38p0o0s4YJhznrN3Egzq2X3hANSsOJoWnpJSuFTfGEB_t2EfeeoiEQBKyq6aI1A9DVO_qnlVp92StQnhifeR6Qq234pJ1e4ZgF8J3VSjN-6Tcy8YEmRHIzSI/s1600/thumbnail_IMG_20180422_112111.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSlCy7sWRfTsTs88fRB7v38p0o0s4YJhznrN3Egzq2X3hANSsOJoWnpJSuFTfGEB_t2EfeeoiEQBKyq6aI1A9DVO_qnlVp92StQnhifeR6Qq234pJ1e4ZgF8J3VSjN-6Tcy8YEmRHIzSI/s320/thumbnail_IMG_20180422_112111.jpg" width="320" /></a></div>
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</span><br />Mussolahttp://www.blogger.com/profile/07228082460900833369noreply@blogger.com5tag:blogger.com,1999:blog-9038103932300500163.post-45248958115501314122018-02-26T20:30:00.000+01:002018-04-03T11:49:15.044+02:00BUNYOLS DE BACALLÀ "FIS-FALL"<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibuBEdhyphenhyphen1HRGaoFI9MdipeELvZ6S1_6fU7P6zCR4QN_SudI0SV3HUDJmRfFhdJucMyra0LQiY37NcutWahgMwzsxzGxC7TAkAPRf-fxy7NsHn4xrnXAibzqAeg3CuoSnXhkOtcNNEaz3s/s1600/IMG_20180225_201139.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibuBEdhyphenhyphen1HRGaoFI9MdipeELvZ6S1_6fU7P6zCR4QN_SudI0SV3HUDJmRfFhdJucMyra0LQiY37NcutWahgMwzsxzGxC7TAkAPRf-fxy7NsHn4xrnXAibzqAeg3CuoSnXhkOtcNNEaz3s/s400/IMG_20180225_201139.jpg" width="400" /></a></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Aquesta recepta és un repte que proposa la Cristina CT del blog <a href="https://bufetdepostres.blogspot.com.es/2018/02/repte-montserrat-segui-la-cuinera.html?spref=fb">Bufet de postres</a>. </span><br />
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Es ret homenatge a la gran cuinera <a href="http://www.cuinamsegui.com/">Montserrat Seguí</a>, autora del llibre <i>Cocinar es fácil/Cuinar és senzill. </i></span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Fa molts anys que tinc aquest llibre, regal de la meva tia Encarna, que va morir ara fa uns anys i de la que guardo un bon record. Sempre que consulto aquest llibre, el meu pensament va dirigit a ella. La tia Encarna estava encantada amb la Montserrat Seguí, sempre en parlava. Va assistir a diferents cursos de cuina i sempre que hi anàvem a dinar a casa seva, ens delectava amb algun dels seus plats.</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; text-align: justify;">Montserrat Seguí de Queralt, cuinera. Diplomada en </span><i style="background-color: white; text-align: justify;">l'École Cordón Bleu de París;</i><span style="background-color: white; text-align: justify;"> professora de </span><i style="background-color: white; text-align: justify;">l'Escola Professional per a la Dona de la Diputació Provincial de Barcelona i,</i><span style="background-color: white; text-align: justify;"> </span><i style="background-color: white; text-align: justify;">Directora i creadora de "l'Escola de Cuina Montserrat"</i><span style="background-color: white; text-align: justify;">va ser autora del llibre </span><i style="background-color: white; text-align: justify;"><b>"Cocinar es fácil"/ "Cuinar és senzill".</b></i><span style="background-color: white; text-align: justify;"> </span></span><br />
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; text-align: justify;">Aquest llibre és un clàssic de la cuina. La seva primera edició data de l'any 1970. I ha estat el llibre de capçalera de milers de cuineres i cuiners amateurs. Les seves receptes, clàssiques i tradicionals, no veuen passar el temps, ja que estan molt ben explicades; de forma clara i planera. Un llibre que avui, encara, s'hi troba en les biblioteques i, en les llibreries. Un gran llegat per la història de la gastronomia.</span></span><br />
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; text-align: justify;">La Montserrat, morí prematurament, l'any 1984. Actualment, la seva filla Marta és la directora de l'Escola que va crear la seva mare, el 1978. </span></span><a href="http://www.cuinamsegui.com/" style="background-color: white; font-family: arial, helvetica, sans-serif;">http://www.cuinamsegui.com</a></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; text-align: justify;"><b>BUNYOLS DE BACALLÀ "FIS-FALL"</b></span></span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">Aprofitant que tenia bacallà i tots els ingredients necessaris, vaig triar aquests bunyols de bacallà. Em va fer gràcia el nom de la recepta, i vaig pensar que era un recepta bona i senzilla tal i com és la cuina que ens ha ensenyat sempre la </span><a href="http://www.cuinamsegui.com/" style="font-family: arial, helvetica, sans-serif; text-align: justify;">Montserrat Seguí</a><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">. </span><br />
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<b style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif; text-align: start;">Ingredients:</b><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: start;">300 g de bacallà </span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: start;">300 g de patates</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: start;">1 ou petit</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: start;">julivert</span><br />
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: start;">Peleu, talleu i bulliu les patates. Quan faltin uns 3 o 4 minuts, afegiu el bacallà prèviament remullat, sense espines i sense pell. Un cop passat aquests minuts, retireu-lo del foc i deixeu-lo tapat uns 10 minuts aproximadament.</span><br />
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: start;">Xafeu les patates fins que us quedi la textura d'un puré. </span><br />
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: start;">Esmicoleu el bacallà, afegiu-lo i barregeu-lo bé.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-Q-VdsB1u5Co-iGa2AhqsXoRy-IltEvwcMqQUhVj1mpi02pWYQdkGtUtO_0JFFF7cfBvNVXQY-2KbCHV4QZ5TlTraMjSFAAG9grpsXNfkB5u7DjbvMzBMyAzL0EuV80Oxu0rgIS-O4U/s1600/thumbnail_IMG_20180225_194423.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-Q-VdsB1u5Co-iGa2AhqsXoRy-IltEvwcMqQUhVj1mpi02pWYQdkGtUtO_0JFFF7cfBvNVXQY-2KbCHV4QZ5TlTraMjSFAAG9grpsXNfkB5u7DjbvMzBMyAzL0EuV80Oxu0rgIS-O4U/s320/thumbnail_IMG_20180225_194423.jpg" width="320" /></a></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: start;">A continuació poseu el rovell de l'ou.</span><br />
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: start;">i la clara batuda a punt de neu. Saleu si fos necessari.</span><br />
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: start;">Formeu una mena d'empanadilles o quadrats,(jo, en aquest cas he fet boles). Enfarineu-les bé amb força farina.</span><br />
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: start;">Fregiu-les en abundant oli calent.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPduJr8aZulxD23mtRouvSR1LpoWg8BYzxBr3L_aqvbTBssuuwcNtl4uky0fXzxUs0vYKd09Zifvr47uchZsf1JpFhhFsNg9Us4DWpkemf5HOZGOTg-3aFheR8Qzhp82c_90Q0L4ZkLgc/s1600/thumbnail_IMG_20180225_195619.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPduJr8aZulxD23mtRouvSR1LpoWg8BYzxBr3L_aqvbTBssuuwcNtl4uky0fXzxUs0vYKd09Zifvr47uchZsf1JpFhhFsNg9Us4DWpkemf5HOZGOTg-3aFheR8Qzhp82c_90Q0L4ZkLgc/s320/thumbnail_IMG_20180225_195619.jpg" width="320" /></a></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: start;">Emplateu-les i tireu pel damunt el julivert fregit.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidzAQabSIhcFe_EL_bq-cu7BJTAXxl8VS9FtkTIOimS22kFEkcL6PUw7c5XGf38MiuIYexStrJb9h-cZGipEcKOIl_pQBqtqL0Dk4HBnnjXX0rLjUbqkhrgTkhgkPKx-7vI4_Ni9EVSxE/s1600/thumbnail_IMG_20180225_201756.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidzAQabSIhcFe_EL_bq-cu7BJTAXxl8VS9FtkTIOimS22kFEkcL6PUw7c5XGf38MiuIYexStrJb9h-cZGipEcKOIl_pQBqtqL0Dk4HBnnjXX0rLjUbqkhrgTkhgkPKx-7vI4_Ni9EVSxE/s320/thumbnail_IMG_20180225_201756.jpg" width="320" /></a></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Aquí teniu la textura d'aquests bunyols. Realment fàcils de fer i l'èxit està assegurat.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOZVFsDnoHsCsg3cuhbjRL9l_KORZv41gG9v2cn6cNirQwg8Q3tBLcaoHr6NPP34JgpjWieGPmmRCc5dw0eTCBHvql_Z8eoXddTALliK6UnSBmPz8jr4Y4cAsTbJMIVi1ejv9rpjrdEFE/s1600/thumbnail_IMG_20180225_201451.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOZVFsDnoHsCsg3cuhbjRL9l_KORZv41gG9v2cn6cNirQwg8Q3tBLcaoHr6NPP34JgpjWieGPmmRCc5dw0eTCBHvql_Z8eoXddTALliK6UnSBmPz8jr4Y4cAsTbJMIVi1ejv9rpjrdEFE/s320/thumbnail_IMG_20180225_201451.jpg" width="320" /></a></div>
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Mussolahttp://www.blogger.com/profile/07228082460900833369noreply@blogger.com15tag:blogger.com,1999:blog-9038103932300500163.post-24310834623401453452018-02-15T20:22:00.000+01:002018-02-16T08:51:17.286+01:00BUNYOLS DE VENT<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia2MVZn7zgEmdCBWBGhl8-lZaU5RmMxhxBSbsIhQjd1e3RFHLoKCNu25XAGdFIbYgJc1yssHmzWeApiaU0hjpH3cjnYQ5YZi4X-oLHBOEWTNIa3o64OML6qLOlc08dZF5xrg3oX_K77eU/s1600/IMG_20170326_100751.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia2MVZn7zgEmdCBWBGhl8-lZaU5RmMxhxBSbsIhQjd1e3RFHLoKCNu25XAGdFIbYgJc1yssHmzWeApiaU0hjpH3cjnYQ5YZi4X-oLHBOEWTNIa3o64OML6qLOlc08dZF5xrg3oX_K77eU/s400/IMG_20170326_100751.jpg" width="400" /></a></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><strong>Ingredients:</strong></span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">2 gots de farina (200 grs)<br />50 grs de mantega o margarina<br />4 ous<br />½ litre de llet<br />½ got d’aigua<br />2 cullerades de sucre<br />Una mica de sal<br />Oli de girasol<br />1 sobre de sucre de vainilla<br /><br />Poseu en un pot la llet, l’aigua i la mantega, poseu una mica de sal, el sucre i un sobre de sucre de vainilla.</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Poseu el pot al foc i quan comenci a bullir, tireu la farina de cop i amb el foc baix removeu fins que la massa és desprengui de les parets. Retireu-lo del foc i quan la massa és refredi una mica, afegiu els ous, d’un en un, treballant bé la massa, fins que s’absorbeixin bé. </span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Heu de remenar amb moviments envolvents, intentant que entri l'aire dins de la massa. Us ha de quedar una massa homogénea. </span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Amb l’ajut d’una cullera i amb el dit remullat amb oli, fregiu els bunyols amb abundant oli calent.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOxIWoMvWMrQUBR4rfEWns7ax5XuIUPtrf7UIbRERcROYxnWOhjIyvfDeUp5aq_QDGUuXFY_sC6YuvEnWMhOYvuYT4mrpw0wDijCg59EsMuDfeFY4d136b-rML96eqIPdiQmTxwkPdGAw/s1600/bunyols.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOxIWoMvWMrQUBR4rfEWns7ax5XuIUPtrf7UIbRERcROYxnWOhjIyvfDeUp5aq_QDGUuXFY_sC6YuvEnWMhOYvuYT4mrpw0wDijCg59EsMuDfeFY4d136b-rML96eqIPdiQmTxwkPdGAw/s320/bunyols.jpg" width="320" /></a></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Ells sols s’han de girar i quan estiguin daurats poseu-los damunt d’un paper absorvent i ensucreu-los.<br /><br /><strong>NOTA:</strong> Es poden barrejar el sucre amb canyella en pols. També es poden farcir de crema, nata o xocolata</span></div>
Mussolahttp://www.blogger.com/profile/07228082460900833369noreply@blogger.com3tag:blogger.com,1999:blog-9038103932300500163.post-89497529407407431722018-02-08T15:00:00.000+01:002018-04-03T11:49:24.475+02:00TRUITA DE BOTIFARRA D'OU AMB ALLS TENDRES<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKRdAqzEy4pAWvIgBjF13qK5q0QP-qp1k6-QEI-QSkX6IjR8dIOzxQQB00L6jRjq8Bw-y2cYDw5GOwhQ5So_owFiHRZKxoNvLDZ3rsbjipxmzFSfXyxpKjzBdv0B5tC1kBykVZMplf0FA/s1600/DSC_0337.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKRdAqzEy4pAWvIgBjF13qK5q0QP-qp1k6-QEI-QSkX6IjR8dIOzxQQB00L6jRjq8Bw-y2cYDw5GOwhQ5So_owFiHRZKxoNvLDZ3rsbjipxmzFSfXyxpKjzBdv0B5tC1kBykVZMplf0FA/s1600/DSC_0337.jpg" width="400" /></a></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">2 ous per persona</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">1 botifarra d'ou</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">150 grs d'alls tendres</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Sal</span><br />
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Talleu els alls tendres i poseu-los a la paella amb una mica d'oli, cuineu-los poc a poc per tal que no se us cremin, a continuació talleu la botifarra a rodanxes i afegiu-la a la paella juntament amb els alls, doneu-los unes quantes voltes i retireu del foc.</span><br />
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Bateu els ous, saleu-los i barregeu amb la botifarra i els alls. A continuació poseu tot en la paella amb una mica d'oli i feu la truita com de costum.</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 14px;"><b>NOTA: </b>Podeu fer la truita sense el alls tendres, només amb la botifarra. Aquest plat és típic per dijous gras o dijous llarder.</span></span><br />
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 14px;"><b><br /></b></span></span>Mussolahttp://www.blogger.com/profile/07228082460900833369noreply@blogger.com5tag:blogger.com,1999:blog-9038103932300500163.post-20890441131940287412018-02-06T15:00:00.000+01:002018-02-08T14:49:52.993+01:00COCA DE LLARDONS AMB PASTA DE FULL<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqkPV8bFk5d_9QHDKDXH33Zoo_KM68syxSQDeQaRJcl6vns5C0kwndxnD-zVcT4E6CkoMEQLLgaTfhux_DC_kpzEX4RrrfuCihc4D3NOksfWv9yPuGyh4m2HVhB87nXPz9D2zc2MOLFrw/s1600/DSC_0165.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqkPV8bFk5d_9QHDKDXH33Zoo_KM68syxSQDeQaRJcl6vns5C0kwndxnD-zVcT4E6CkoMEQLLgaTfhux_DC_kpzEX4RrrfuCihc4D3NOksfWv9yPuGyh4m2HVhB87nXPz9D2zc2MOLFrw/s1600/DSC_0165.jpg" width="400" /></a></div>
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<span style="background-color: white;"><b><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Ingredients:</span></b></span></div>
<span style="background-color: white; color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">2 làmines de pasta de full</span><br />
<span style="background-color: white; color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">1 raig d'anís</span><br />
<span style="background-color: white; color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">75 gr de sucre</span><br />
<span style="background-color: white; color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">1 ou</span><br />
<span style="background-color: white; color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">Un grapat de pinyons</span><br />
<span style="background-color: white; color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">100 gr de llardons </span><br />
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<span style="background-color: white; color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">Esteneu una de les làmines de pasta fullada, punxeu-la amb una forquilla i amb un pinzell pinteu-la amb una mica d'anís. Pinteu amb l'ou batut els extrems de la làmina i poseu la meitat del sucre repartit amb els llardons picats o esmicolats.</span><br />
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<span style="background-color: white; color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">Esteneu la segona làmina de pasta fullada i col·loqueu-la damunt de l'anterior procurant que coincideixin les vores. Pinteu tota la superfície amb ou batut, repartiu els pinyons i la resta del sucre i punxeu-la amb una forquilla, acabeu fent uns petits talls per tota la vora per tal de fer un acabat més bonic.</span><br />
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<span style="background-color: white; color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">Fiqueu-la al forn a 200º C durant uns 20 minuts. </span><br />
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<span style="background-color: white; color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">Deixeu-la refredar i ja la teniu a punt de consumir.</span><br />
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</span></span>Mussolahttp://www.blogger.com/profile/07228082460900833369noreply@blogger.com4tag:blogger.com,1999:blog-9038103932300500163.post-77504063907131115262018-02-05T15:00:00.000+01:002018-02-08T14:51:12.304+01:00COCA DE LLARDONS AMB PASTA BRISA<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQ6Pd15mEpkZQEzBiAEgzvPQkcek2tM5cGH55Bjwns0QvIjZ2jmOlipV8bOqXJDRH0OSLIeQjnipvMGpVfq6ARK9xCz4MMyHClJ2t1ezL2TDWs_Q7CS_JMALFldae5vxbrcNYi225aJI/s1600/DSC_0321.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQ6Pd15mEpkZQEzBiAEgzvPQkcek2tM5cGH55Bjwns0QvIjZ2jmOlipV8bOqXJDRH0OSLIeQjnipvMGpVfq6ARK9xCz4MMyHClJ2t1ezL2TDWs_Q7CS_JMALFldae5vxbrcNYi225aJI/s1600/DSC_0321.jpg" width="400" /></a></div>
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<span style="background-color: white;"><b><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Ingredients:</span></b></span></div>
<span style="background-color: white; color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">1 làmina de pasta brisa</span><br />
<span style="background-color: white; color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">1 raig d'anís</span><br />
<span style="background-color: white; color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">75 gr de sucre</span><br />
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<span style="background-color: white; color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">Un grapat de pinyons</span><br />
<span style="background-color: white; color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">100 gr de llardons </span><br />
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<span style="background-color: white; color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;"><b>Aquesta recepta me la va passar la Lourdes de Cal Mateuet de Travesseres, gran cuinera i millor amiga.</b></span><br />
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<span style="background-color: white; color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;"><b>Us recomano que visiteu la seva casa rural on us hi trobareu com a casa vostra. Us deixo el link per tal que li feu una ullada:</b></span><br />
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<span style="background-color: white; color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;"><b><a href="http://www.calmateuet.com/?set_language=es">http://www.calmateuet.com/?set_language=es</a></b></span><br />
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<span style="background-color: white; color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">Esteneu la làmina de pasta brisa, punxeu-la amb una forquilla i amb un pinzell pinteu-la amb una mica d'anís. Pinteu per sobre amb l'ou batut tota la massa i poseu els llardons picats o esmicolats per sobre. A continuació</span><span style="background-color: white; color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;"> repartiu els pinyons i el sucre.</span><br />
<span style="background-color: white; color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;"><br /></span><span style="background-color: white; color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">Fiqueu-la al forn a 200º C fins que us quedi daurada.</span><br />
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<br />Mussolahttp://www.blogger.com/profile/07228082460900833369noreply@blogger.com2tag:blogger.com,1999:blog-9038103932300500163.post-68778098320759999082018-02-01T07:00:00.000+01:002018-02-09T12:31:13.737+01:00CÓC o PA DE PESSIC DE LLET CALENTA<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxSkUrNJPIoxZdzEaWVm-b3vuZJXn67CwCC7lB2Slw_0Y96qzcbam5fRSuk_Cs3c21XYCwsfcc5nUCr-UaGfLCbtQs9nIIkKIGFq74Q3r4zJNNoagZVFPMtinRdxEbNEzBgDfx_6cs0FI/s1600/thumbnail_IMG_20180131_201357088.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxSkUrNJPIoxZdzEaWVm-b3vuZJXn67CwCC7lB2Slw_0Y96qzcbam5fRSuk_Cs3c21XYCwsfcc5nUCr-UaGfLCbtQs9nIIkKIGFq74Q3r4zJNNoagZVFPMtinRdxEbNEzBgDfx_6cs0FI/s400/thumbnail_IMG_20180131_201357088.jpg" width="400" /></a></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><em>Avui estem de celebració!!</em></span></div>
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<span style="color: #3d85c6; font-family: "arial";"><em>Avui el blog de la Glòria Mohedano, </em><a href="http://www.nototsonpostres.cat/"><em>No tot són postres.... a la cuina</em></a><em> </em></span><span style="color: #3d85c6; font-family: "arial";"><em>fa públic el cóc número 100.</em></span></div>
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<span style="color: #3d85c6; font-family: "arial";"><em>La Glòria és una gran apasionada de la cuina i millor persona. </em></span></div>
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<span style="color: #3d85c6; font-family: "arial";"><em>Ens ofereix en el seu blog de <a href="http://www.nototsonpostres.cat/">No tot són postres... a la cuina</a>, creativitat, olors, sabors i passió per la seva afició. </em></span></div>
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<span style="color: #3d85c6; font-family: "arial";"><em>Volem celebrar aquest dia </em><em>amb una publicació conjunta d'una mateixa recepta amb diversos blogs de cuina.</em></span></div>
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<em><span style="color: #3d85c6; font-family: "arial";">Li estic molt agraïda a la Glòria per la seva generositat i per demanar-me que col·labori en aquesta recepta.</span></em></div>
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<span style="color: #3d85c6; font-family: "arial";"><em>CÓC o PA DE PESSIC DE LLET CALENTA.</em></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0E-gsEzAHJut3XCoTZuwbmxlnejSKJ3QOMSAfZNm3ebwEsdoepZsBNOiXPQ0RINfqpGFtH_Gad9rG9CM4G_xlvpdlvo1GtlHIj0ThRzAUvc899754_XBVNV9QvUOP_kTSOiEhrZo53Zs/s1600/thumbnail_IMG_20180128_183515.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0E-gsEzAHJut3XCoTZuwbmxlnejSKJ3QOMSAfZNm3ebwEsdoepZsBNOiXPQ0RINfqpGFtH_Gad9rG9CM4G_xlvpdlvo1GtlHIj0ThRzAUvc899754_XBVNV9QvUOP_kTSOiEhrZo53Zs/s320/thumbnail_IMG_20180128_183515.jpg" width="320" /></a></div>
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<strong><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Ingredients:</span></strong></div>
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<span style="color: #3d85c6; font-family: "arial";">4 ous mitjans</span></div>
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<span style="color: #3d85c6; font-family: "arial";">300 g de sucre</span></div>
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<span style="color: #3d85c6; font-family: "arial";">250 g de llet sencera</span></div>
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<span style="color: #3d85c6; font-family: "arial";">220 g de mantega Cadí</span></div>
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<span style="color: #3d85c6; font-family: "arial";">10 g de llevat químic</span></div>
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<span style="color: #3d85c6; font-family: "arial";">290 g de farina de rebosteria</span><br />
<span style="color: #3d85c6; font-family: arial;">Ratlladura de taronja</span><br />
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<span style="color: #3d85c6; font-family: "arial";">Preescalfeu el forn a 180º C, calor amunt i avall.</span><br />
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<span style="color: #3d85c6; font-family: "arial";">Unteu el motlle amb una mica de mantega i escampeu un polsim de farina per tot el motlle. </span><br />
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<span style="color: #3d85c6; font-family: "arial";">A continuació bateu els ous i el sucre durant 5 minuts amb unes varetes. Afegiu les dues ratlladures i reserveu.</span><br />
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<span style="color: #3d85c6; font-family: "arial";">Poseu en un cassó la llet juntament amb la mantega i les llavors de vainilla. Quan comenci a bullir, retireu-ho del foc i remeneu-ho amb les varetes. Seguidament afegiu la barreja als ous i sucre sense deixar de batre.</span><br />
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<span style="color: #3d85c6; font-family: "arial";">Passeu la farina per un colador juntament amb el llevat i afegiu-la a la massa. Remeneu fins que s'integri tota.</span><br />
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<span style="color: #3d85c6; font-family: "arial";">Aboqueu la massa en el motlle. Colpegeu suaument contra el taulell i repetiu de nou aquest procés per tal d'eliminar les bombolles d'aire que puguin quedar a la massa.</span><br />
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<span style="color: #3d85c6; font-family: "arial";">Enforneu a 180 º C durant 40 minuts. Baixeu la temperatura a 170 º C i continueu la cocció durant 10 minuts més.</span><br />
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<span style="color: #3d85c6; font-family: "arial";">Passat aquest temps, feu la proba de l'escuradents. Si veieu que surt humit, deixeu-lo uns 5 minuts més a 150 ºC.</span><br />
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<span style="color: #3d85c6; font-family: "arial";">Desmotlleu i poseu el pa de pessic en una reixa per tal que es refredi i un cop fred empolveu-lo amb sucre llustre.</span></div>
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Mussolahttp://www.blogger.com/profile/07228082460900833369noreply@blogger.com4tag:blogger.com,1999:blog-9038103932300500163.post-2272639475855625162018-01-31T18:32:00.001+01:002018-02-15T13:58:10.816+01:00SOPA DE GOULASH<div style="text-align: justify;">
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<strong><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Ingredients:</span></strong></div>
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<span style="color: #3d85c6; font-family: "arial";">800 g de carn de vedella per estofar</span></div>
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<span style="color: #3d85c6; font-family: "arial";">2 cebes</span></div>
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<span style="color: #3d85c6; font-family: "arial";">2 cullerades d'oli</span></div>
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<span style="color: #3d85c6; font-family: "arial";">1 cullerada de pebre vermell picant</span></div>
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<span style="color: #3d85c6; font-family: "arial";">2 cullerada de paprika (pebre vermell dolç)</span></div>
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<span style="color: #3d85c6; font-family: "arial";">2 grans d'all</span></div>
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<span style="color: #3d85c6; font-family: "arial";">1 culleradeta de comí en pols</span></div>
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<span style="color: #3d85c6; font-family: "arial";">2 fulles de llorer`</span></div>
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<span style="color: #3d85c6; font-family: "arial";">3 cullerades de salsa de tomàquet</span></div>
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<span style="color: #3d85c6; font-family: "arial";">2 pastanagues</span></div>
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<span style="color: #3d85c6; font-family: "arial";">1 pebrot vert</span></div>
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<span style="color: #3d85c6; font-family: "arial";">1 pebrot vermell</span></div>
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<span style="color: #3d85c6; font-family: "arial";">2 talls d'api</span></div>
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<span style="color: #3d85c6; font-family: "arial";">2 xirivíes</span></div>
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<span style="color: #3d85c6; font-family: "arial";">2 patates</span></div>
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<span style="color: #3d85c6; font-family: "arial";">julivert</span></div>
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<span style="color: #3d85c6; font-family: "arial";">sal i pebre</span></div>
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<span style="color: #3d85c6; font-family: "arial";">Talleu la ceba petita i poseu-la en una cassola amb l'oli fins que es dori. Afegiu la carn tallada en daus d'uns 2 cm. aprox., prèviament salpebrada i remeneu per integrar-la amb la ceba, deixeu-la fins que us quedi ben daurada. Tireu els dos pebres vermells i remeneu-ho bé. </span></div>
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<span style="color: #3d85c6; font-family: "arial";">Afegiu una mica d'aigua, i poseu els alls picats, el comí, les fulles de llorer i la salsa de tomàquet. Torneu a afegir una mica més d'aigua fins que cubreixi la carn i deixeu-ho que bulli a foc lent durant 30 minuts.</span></div>
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<span style="color: #3d85c6; font-family: "arial";">Mentrestant, talleu totes les verdures en dauets petits i passats els 30 minuts, tireu-les totes excepte les patates. Afegiu una mica més d'aigua i saleu al gust.</span></div>
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<span style="color: #3d85c6; font-family: "arial";">Cuineu a foc lent fins que la carn estigui gairebé cuita. En aquest moment poseu les patates i si us cal una mica més d'aigua i deixeu-ho coure fins que les patates i la carn estiguin cuites.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1HRYhAHqCqi-KCW9nQPbbEKQyKyvKU6CRZyISkab9fhvqNGMGJVJ4AN0L2VtYomea9Ht6GOZYM-4a8L459fwOENUYdGzVvSTcHga2HOVQSmFuXi1dzI6BoveZnNKRrwFR2qp4n3-djEk/s1600/27067089_1622870977808140_4689365303903119904_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1HRYhAHqCqi-KCW9nQPbbEKQyKyvKU6CRZyISkab9fhvqNGMGJVJ4AN0L2VtYomea9Ht6GOZYM-4a8L459fwOENUYdGzVvSTcHga2HOVQSmFuXi1dzI6BoveZnNKRrwFR2qp4n3-djEk/s320/27067089_1622870977808140_4689365303903119904_n.jpg" width="320" /></a></div>
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<span style="color: #3d85c6; font-family: "arial";"><strong>NOTA:</strong> Hi ha vàries versions de cuinar la sopa de goulash. Hi ha qui li posa vi, pasta, etc. També hi ha que no li posa xirivíes ni api.</span></div>
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<span style="color: #3d85c6; font-family: "arial";">Tot depent del gust de cada un. </span></div>
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<span style="color: #3d85c6; font-family: "arial";">Es pot presentar de vàries formes; en plat fondo, en un bol o dins d'un pa de pagès.</span></div>
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<span style="color: #3d85c6; font-family: "arial";"></span>Mussolahttp://www.blogger.com/profile/07228082460900833369noreply@blogger.com2tag:blogger.com,1999:blog-9038103932300500163.post-84616531321822298502017-10-30T08:24:00.000+01:002017-10-30T08:24:15.045+01:00PANELLETS<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheCoQAtUYvMtNc9Idn7rbtiAymoz0mh-J3a2AFvlFfYx3WojoqZuLdpguRRaoiFjo4XArNd-3XR8aM7AnI78atN4_z8EGOZyPZ70eT03gqTobtPggB0VKjUjfH6VXoFdrqPWTy0V19LtY/s1600/panellets.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheCoQAtUYvMtNc9Idn7rbtiAymoz0mh-J3a2AFvlFfYx3WojoqZuLdpguRRaoiFjo4XArNd-3XR8aM7AnI78atN4_z8EGOZyPZ70eT03gqTobtPggB0VKjUjfH6VXoFdrqPWTy0V19LtY/s400/panellets.jpg" width="400" /></a></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients:</b></span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">500 grs. d'ametlla molta</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">400 grs. de sucre</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">2 rovells d'ous</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Ratlladura de llimona</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">250 grs de boniato o patata (o meitat de cada)</span><br />
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><b>Per facir el panellets:</b></span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">1/4 de pinyons</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">1/4 d'ametlla granulada</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">1/4 de codony</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">1/4 de coco</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">3 cullerades de cafè sol·luble (o de cacao en pols)</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Clara d'ou batuda</span><br />
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<span style="background-color: white; color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Bulliu els boniatos, les patates (segons el que hagueu triat) durant uns 20 minuts, seguidament els peleu , els xafeu</span><span style="background-color: white; color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"> </span><span style="background-color: white; color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"> i els deixeu refredar.</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Barregeu l'ametlla, el sucre, els rovells ous i seguidament hi afegiu els boniatos xafats, i la ratlladura de llimona, amaseu-ho una estoneta fins que us quedi una pasta lligada.</span></span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Reserveu la massa a la nevera durant 24 hores, ben tapada amb film transparent per tal que no entri aire i agafi l'humitat necessària.</span></span></div>
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<span style="background-color: white;"><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><b>Com fem les diferents classes de panellets?</b> </span></span></div>
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<span style="background-color: white;"><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><b>Pinyons:</b></span></span></div>
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<span style="background-color: white;"><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Agafeu una mica de massa (uns 20 grs. per panellet) i... feu boletes.</span></span></div>
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<span style="background-color: white;"><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Un cop fetes suqueu-les amb la clara d'ou batuda i reserveu-les uns 10 minuts (d'aquesta manera la clara una mica assecada, farà de cola i els pinyons s'enganxaran molt fàcilment)</span></span></div>
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<span style="background-color: white;"><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Poseu dins d'un gotet uns quants pinyons i tireu una bola, tapeu amb una mà el gotet i sacsegeu-lo una mica, traieu la bola i acabeu d'arrodonint-la amb les mans.</span></span></div>
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<span style="background-color: white;"><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Aneu posant cada panellet amb un safata de forn, prèviament folrada amb paper sulfuritzat.</span></span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Pinteu-los amb rovell d'ou i enforneu-los durant 10 minuts aproximadament, podeu donar-los un toc final de gratinador.</span></span></div>
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<span style="background-color: white;"><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><b>Ametlla: </b></span></span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Feu el mateix sistema que amb els de pinyons.</span></span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;"><b>Coco:</b></span></span></div>
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<span style="background-color: white;"><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Agafeu una mica de massa, hi afegiu el coco ratllat , ho amasseu una mica i feu forma de cono, posant-li una mica més de coco pel damunt. Pinteu pel damunt amb rovell d'ou i enforneu-los durant 8 minuts aproximandament.</span></span></div>
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<span style="background-color: white;"><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><b>Cafè o Cacao:</b></span></span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Afegiu a la massa les cullerades de cafè o cacao (segons el que trieu) i afegiu-lo a la massa, treballeu-la una mica i feu boletes que arrebossareu amb sucre llustre. Als de cafè li podeu donar forma de gra. Enformeu-los durant 8 minuts aprox.</span></span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;"><b>Codony:</b></span></span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Feu amb la massa una butifarra, aplaneu-la una mica i farciu-la pel mig amb codony, acabeu de fer la forma de butifarra i talleu en trossets d'uns 3 cms. aprox. (podeu pintar-los amb rovell d'ou o bé arrebossar-los amb sucre llustre). Enforneu-los durant 8 minuts.</span></span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;"><b>NOTA: </b>Podeu fer-ne de diferents sabors, amb cirera, de llimona, de taronja, etc.</span></span></div>
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Mussolahttp://www.blogger.com/profile/07228082460900833369noreply@blogger.com3tag:blogger.com,1999:blog-9038103932300500163.post-19586672318392763222017-10-06T11:32:00.001+02:002017-10-06T11:32:28.639+02:00BOLES DE PATATES<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBqWU6gXp5g7yAeScRRfbB3tJqqkm33rdRFYTktEjsu-fnDqx8m2EgIPhRr8QTk5YfBjIkjUPyD0SSAmvCx0-rrPvnJyr8f7lyqYmQqXHCIDOJVTLAIyWkpdoCA5UM3LqNw9edpvDzVxU/s1600/IMG_20170811_135654.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBqWU6gXp5g7yAeScRRfbB3tJqqkm33rdRFYTktEjsu-fnDqx8m2EgIPhRr8QTk5YfBjIkjUPyD0SSAmvCx0-rrPvnJyr8f7lyqYmQqXHCIDOJVTLAIyWkpdoCA5UM3LqNw9edpvDzVxU/s400/IMG_20170811_135654.jpg" width="400" /></a></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 kg de patates</span></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">2 ous</span></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">75 gr de mantega Cadí</span></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">1 raig de llet</span></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">Sal</span></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">Pebre</span></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">Oli</span></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">Peleu i talleu les patates, poseu-les a bullir amb aigua i sal durant 20 minuts.</span></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">Escorregueu-les i afegiu, dos rovells d'ou (les clares reserveu-les), la mantega una mica de pebre i un raig de llet.</span></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">Aixafeu-les amb un trinxant o passapuré, el que us vagi millor, fins el punt que us quedi tot ben lligat. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFDPg6NyQB3oNdYBl-ukcbmgxOASYktXHsB1R_RqCcYehHKmWJM-g28p4xp0R1q8WuuX30UC0QSMYREtRuX5LLA1q-kTdBnYKn44HylC0-ZQjhfpj_PMIA5Sr8bNHIbsdSH6pSO86ylHE/s1600/IMG_20170811_100526.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFDPg6NyQB3oNdYBl-ukcbmgxOASYktXHsB1R_RqCcYehHKmWJM-g28p4xp0R1q8WuuX30UC0QSMYREtRuX5LLA1q-kTdBnYKn44HylC0-ZQjhfpj_PMIA5Sr8bNHIbsdSH6pSO86ylHE/s320/IMG_20170811_100526.jpg" width="320" /></a></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">A continuació fiqueu-ho a la nevera per tal que es refredi i compacti per poder manipular-ho bé alhora de fer les boles.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE4x7pYNfjzuTvvARPm_zhMZB57Zqh-9wb9bhV-5HkpCLOpscvusTiGlMNNrFiycpIVumWGHzoF3uxVFiVs3jDRJ6-k9XjsHjDgX4bkaJJT3HxaR5Z8rKqJYSWRXc8PXEwQlAaGAx_foo/s1600/IMG_20170811_101823.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE4x7pYNfjzuTvvARPm_zhMZB57Zqh-9wb9bhV-5HkpCLOpscvusTiGlMNNrFiycpIVumWGHzoF3uxVFiVs3jDRJ6-k9XjsHjDgX4bkaJJT3HxaR5Z8rKqJYSWRXc8PXEwQlAaGAx_foo/s320/IMG_20170811_101823.jpg" width="320" /></a></div>
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<span style="background-color: white; font-size: 16px; text-align: left;"><span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">Feu boles amb les mans i enfarineu-les.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju0VE1fsBId2uAHO__-QwllzRv65D5Vgz6y3Wrzy0Roj6lUyueUSo4UWIUDHSarrJnLTJ9i-vINu5ZxAvrZZjd96GDzaBoXq-cEKL3qaQNYhkpc3VzGiF-Qy6VZWwjKpbpcriqv2BRY_E/s1600/IMG_20170811_132811.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju0VE1fsBId2uAHO__-QwllzRv65D5Vgz6y3Wrzy0Roj6lUyueUSo4UWIUDHSarrJnLTJ9i-vINu5ZxAvrZZjd96GDzaBoXq-cEKL3qaQNYhkpc3VzGiF-Qy6VZWwjKpbpcriqv2BRY_E/s320/IMG_20170811_132811.jpg" width="320" /></a></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">A continuació, bateu les dues clares i passeu-les per aquestes.</span></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">Fregiu-les amb abundant oli calent.</span></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">Un cop es vagin daurant, gireu-les i acabeu de fregir. Escorregueu-les sobre un paper absorbent.</span></div>
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<br />Mussolahttp://www.blogger.com/profile/07228082460900833369noreply@blogger.com3tag:blogger.com,1999:blog-9038103932300500163.post-30868283632367802202017-07-11T20:14:00.001+02:002017-07-12T12:08:03.224+02:00ORXATA DE XUFA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifs9Kukm0-RdMpYRWEXIQrX0-wtK7bDKJshGp9unlc4HlifW44CwxSRt9txsMfYT0-U04bQOhqPFLMNlD1KaoA0dyTVUY6TFFerAzhBqxajOQkGD1ZB2QJDXjADt6JIVVv7JEoZqGu32o/s1600/IMG_20170710_201603.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifs9Kukm0-RdMpYRWEXIQrX0-wtK7bDKJshGp9unlc4HlifW44CwxSRt9txsMfYT0-U04bQOhqPFLMNlD1KaoA0dyTVUY6TFFerAzhBqxajOQkGD1ZB2QJDXjADt6JIVVv7JEoZqGu32o/s400/IMG_20170710_201603.jpg" width="400" /></a></div>
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<b><span style="color: #6fa8dc; font-family: "arial" , "helvetica" , sans-serif;">Ingredients:</span></b><br />
<span style="color: #6fa8dc; font-family: "arial";">250 g de xufes</span><br />
<span style="color: #6fa8dc; font-family: "arial";">100 g de sucre glas</span><br />
<span style="color: #6fa8dc; font-family: "arial";">1 litre d'aigua mineral</span><br />
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<span style="color: #6fa8dc; font-family: "arial";">Primer de tot heu de procedir a netejar bé les xufes. Cal que els hi passeu vàries aigües fins que deixin anar totes les impureses existents.</span></div>
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<span style="color: #6fa8dc; font-family: "arial";">Un cop fet això, poseu-les en remull durant 24 o 48 hores.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCSXAtHJLp1au3DfX5XTpx6dQuGGP2fFH9PvEUnOb7IZP9S09dgAcFWLocGN4BqWqh56lDBxM9GS3f63ZrdZg8YmFMQoFTC4uOSAjqTjzrZXXmHCCzViNLLcYZgh-WWfvhgCvfv8vz4zY/s1600/IMG_20170711_072028.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1069" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCSXAtHJLp1au3DfX5XTpx6dQuGGP2fFH9PvEUnOb7IZP9S09dgAcFWLocGN4BqWqh56lDBxM9GS3f63ZrdZg8YmFMQoFTC4uOSAjqTjzrZXXmHCCzViNLLcYZgh-WWfvhgCvfv8vz4zY/s320/IMG_20170711_072028.jpg" width="320" /></a></div>
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<span style="color: #6fa8dc; font-family: "arial";">A continuació escorregueu-les, fiqueu-les en un bol amb 250 ml d'aigua i tritureu-les amb la batedora elèctrica.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1pQGzH_lSwRd8j3zbtp41fEQddUcHq0DLAJlKnzDkLYTt52oDdWzzpE9cBSTQvp2cOGFSp10Ap9GUwJICjH4On9iFp5k4G3_WcxVVIrU2rpf38c85WR4d5r8vL3lfHxynJZ900tzkf3k/s1600/IMG_20170710_163513.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1pQGzH_lSwRd8j3zbtp41fEQddUcHq0DLAJlKnzDkLYTt52oDdWzzpE9cBSTQvp2cOGFSp10Ap9GUwJICjH4On9iFp5k4G3_WcxVVIrU2rpf38c85WR4d5r8vL3lfHxynJZ900tzkf3k/s320/IMG_20170710_163513.jpg" width="320" /></a></div>
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<span style="color: #6fa8dc; font-family: "arial";">Afegiu la resta de l'aigua i passeu-ho tot per un colador per tal de separar totes les impureses.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJs_bq2ySmNpNp0AvG_hLXnEwIDSNZRP1e78fpS-I7jgUp-LOMj9tPhsoH1SXd8W1yTIsXXcE03TC6y9Jg_yWLdVwYbMqGJHNYp1I2NeN9dqHbLB6RxfK2a7xwTq6QNyDXYztbBc_kpIE/s1600/IMG_20170711_071855.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJs_bq2ySmNpNp0AvG_hLXnEwIDSNZRP1e78fpS-I7jgUp-LOMj9tPhsoH1SXd8W1yTIsXXcE03TC6y9Jg_yWLdVwYbMqGJHNYp1I2NeN9dqHbLB6RxfK2a7xwTq6QNyDXYztbBc_kpIE/s320/IMG_20170711_071855.jpg" width="320" /></a></div>
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<span style="color: #6fa8dc; font-family: "arial";">Seguidament torneu-ho a passar per una gasa per tal que us quedi una orxata ben fina.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoxiOhbnw4YS_ygLT0qB2_xHRQWJLHCCubwifANoDhdFRnUmSYHjB4jntYEA0x_NMNz9gwIh6llxLW8PofkHcYe2kDCeDspbPaXIPKE2UfKgQgbjLK2-I6flI6JMn4UpHLQZdW1_mg1bA/s1600/IMG_20170710_163542%255B1%255D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoxiOhbnw4YS_ygLT0qB2_xHRQWJLHCCubwifANoDhdFRnUmSYHjB4jntYEA0x_NMNz9gwIh6llxLW8PofkHcYe2kDCeDspbPaXIPKE2UfKgQgbjLK2-I6flI6JMn4UpHLQZdW1_mg1bA/s320/IMG_20170710_163542%255B1%255D.jpg" width="320" /></a></div>
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<span style="color: #6fa8dc; font-family: "arial";">Afegiu el sucre glas i torneu a triturar-ho tot. Així d'aquesta manera us quedarà tot ben integrat.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizcAD6-rYPKwC54kLqRn9pnCKsXGxHXQxvo0f6icx5sEBsqg5MOK-7GMjGVRwG4UkbyoeyI6lk69zeQhUKUYGS-Zl1XhZsOlyfT9WxWW5_2iLwG8olaUoS3ZQSq0WeHR_lInDwcIJxCfg/s1600/IMG_20170711_071650.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1216" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizcAD6-rYPKwC54kLqRn9pnCKsXGxHXQxvo0f6icx5sEBsqg5MOK-7GMjGVRwG4UkbyoeyI6lk69zeQhUKUYGS-Zl1XhZsOlyfT9WxWW5_2iLwG8olaUoS3ZQSq0WeHR_lInDwcIJxCfg/s320/IMG_20170711_071650.jpg" width="243" /></a></div>
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<span style="color: #6fa8dc; font-family: "arial";">Finalment fiqueu l'orxata a la nevera durant un mínim de dues hores. A partir d'aquí ja la podeu consumir ben freda.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqZbRA00o3syLzOMEdUYXAbyHvTDDmEC8JpL31u4ANZxliiHgMIzDaZiaSEAuNmrTanNcM792OGSJV25ApaZyub1GEqyX4XgKWn0qwPMM8dynXc8D0f4TiyPV-ajNFtm_CbRfBPPIGppE/s1600/orxata+taula.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqZbRA00o3syLzOMEdUYXAbyHvTDDmEC8JpL31u4ANZxliiHgMIzDaZiaSEAuNmrTanNcM792OGSJV25ApaZyub1GEqyX4XgKWn0qwPMM8dynXc8D0f4TiyPV-ajNFtm_CbRfBPPIGppE/s320/orxata+taula.jpg" width="320" /></a></div>
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<b style="color: #6fa8dc; font-family: arial;">NOTA: </b><span style="color: #6fa8dc; font-family: arial;">Es pot posar una mica de canyella i pell de llimona (opcional).</span></div>
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<span style="color: #6fa8dc; font-family: "arial";">L'orxata s'ha de consumir ràpidament ja que es fa malbé facilment, com a molt pot aguantar uns tres dies a la nevera.</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #222222; display: inline; float: none; font-family: "verdana" , "geneva" , sans-serif; font-style: normal; font-weight: normal; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><b></b></span></span><br />Mussolahttp://www.blogger.com/profile/07228082460900833369noreply@blogger.com1tag:blogger.com,1999:blog-9038103932300500163.post-33164034882337202312017-06-23T14:24:00.001+02:002017-06-23T14:33:50.242+02:00CREMA PASTISSERA EN 3 MINUTS<div class="traductor-textarea form-group">
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients:</b><br />3 rovells d'ou.<br />1 cullerada sopera de maizena.<br />3 cullerades de sucre. <br />400 ml llet. <br />Pell de llimona. <br />Canyella.</span><br />
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<span style="color: #3d85c6; font-family: arial, helvetica, sans-serif;">Poseu en un recipient apte per a microones els rovells, el sucre, la maizena i un rajolí de llet i bateu bé amb unes varetes. </span></div>
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Afegiu la resta de la llet i torneu a batre bé.</div>
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Incorporeu la canyella i la pell de llimona i fiqueu-ho al microones 3 minuts. Per evitar grumolls obriu el micro cada 30 segons i tornareu a batre la barreja. Finalment retireu la pell de llimona (i la canyella si és en branca), i llista!</div>
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Finalment obtindru una deliciosa crema fina i sense grumolls, llista per fer les teves millors postres.</div>
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<b style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">NOTA:</b><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Podeu aromatizar-la com vulgueu, substituint la canyella per vainilla, la llimona per taronja, etc. Pot ser que no torneu a fer-la mai més de forma tradicional!</span></div>
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Mussolahttp://www.blogger.com/profile/07228082460900833369noreply@blogger.com5tag:blogger.com,1999:blog-9038103932300500163.post-4285232605256842492017-06-23T14:07:00.001+02:002017-06-23T14:25:12.460+02:00COCA DE SANT JOAN DE CREMA I FRUITA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3I5nElbTTKlDqT98ymh81MMcldYo-prJdLufYYsQ8JRNGt-mG-U71PDTTONh0LGDR_K8_V24pmb84zPcQ5MtmzGxlD5_NcYmW3m_QOSx03saDTRcBfOaEM-OJ5Z_0FndEje17wuKqE68/s1600/coca+crema+st.+joan.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3I5nElbTTKlDqT98ymh81MMcldYo-prJdLufYYsQ8JRNGt-mG-U71PDTTONh0LGDR_K8_V24pmb84zPcQ5MtmzGxlD5_NcYmW3m_QOSx03saDTRcBfOaEM-OJ5Z_0FndEje17wuKqE68/s400/coca+crema+st.+joan.jpg" width="400" /></a></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">250 g de farina de força</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">55 g de sucre</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">55 g de mantega</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">2 ous</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">20 g de llevat fresc</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">1 branca de canyella</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">1/2 pell de llimona ratllada</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">1/2 pell de taronja ratllada</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">200 g de fruites confiades</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">1/2 copa d'anís </span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Un pessic de sal</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><a href="http://lacuinademussola.blogspot.com.es/2017/06/crema-pastissera-en-3-minuts.html">Crema pastissera</a> en tres minuts <a href="http://lacuinademussola.blogspot.com.es/2017/06/crema-pastissera-en-3-minuts.html">(cliqueu per veure la recepta)</a></span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Desfeu el llevat amb la llet tèbia. Afegiu 3 cullerades de farina i treballeu fins obtenir una massa fina. Deixeu reposar fins que es dupliqui el seu volum.</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Feu un volcà damunt el marbre amb la farina restant i poseu al centre la mantega, els ous, el sucre, la sal, la ratlladura de llimona i la de taronja i l'anís.</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Treballeu amb la mà o amb l'ajuda d'una espàtula els ingredients del mig, afegiu la massa fermentada anteriorment i treballeu amb la farina fins que obtingueu una massa homogènia i compacta.</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Estireu la massa sobre la placa de forn untada amb oli o mantega, o bé utilitzeu paper de forn, donant-li un gruix d'un centímetre aprox. i amb una forma ovalada.</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Pinteu amb ou i col·loqueu pel damunt les fruites confitades tallades i la crema pastissera.</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Deixeu reposar fins que es dupliqui el seu volum. </span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Repartiu els pinyons per sobre, i tireu el sucre granulat pel damunt.</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Coeu al forn durant 20/30 minuts a 180ºC.</span></div>
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Mussolahttp://www.blogger.com/profile/07228082460900833369noreply@blogger.com0tag:blogger.com,1999:blog-9038103932300500163.post-37205690163967819802017-06-19T14:33:00.000+02:002017-06-19T14:35:14.716+02:00PASTÍS DE TIRAMISÚ AMB XOCOLATA EFECTE MIRALL<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvO3cAUtGAGHBq2gbFGeuWhMXXFeVS_56x3otWzeMkzv2V7UWl40F4lp4LW9o-fx09rdRpZvQl78LBfJNT7sNRD0M3GQVAmidiLJUBrw85mEtaRYLVPXKSbU7_AdM9_I9z9GhXxlSZySs/s1600/PAST%25C3%258DS+ACABAT.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvO3cAUtGAGHBq2gbFGeuWhMXXFeVS_56x3otWzeMkzv2V7UWl40F4lp4LW9o-fx09rdRpZvQl78LBfJNT7sNRD0M3GQVAmidiLJUBrw85mEtaRYLVPXKSbU7_AdM9_I9z9GhXxlSZySs/s400/PAST%25C3%258DS+ACABAT.jpg" width="400" /></a></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><strong>Ingredients:</strong></span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><a href="http://lacuinademussola.blogspot.com.es/2012/07/pa-de-pessic.html">1 pa de pessic</a> (cliqueu per veure la recepta)</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">500 grs de nata per muntar</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">250 gr de formatge mascarpone </span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.2px;">8</span>5 g de sucre llustre</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">1 sobre sucre vainilla optatiu</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">1 tassa i mitja de cafè fred barrejat amb tres cullerades d'Amaretto o de conyac</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Cacau en pols</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Palets de Mikado</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Maduixes</span><br />
<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Xocolata blanc</span><br />
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><b>Glassejat de xocolata</b></span><br />
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<b><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Ingredients:</span></b></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">50 g d'aigua</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">225 g de nata</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">315 g de sucre</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">105 g de cacau en pols</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">12 g de gelatina</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">70 g d'aigua per hidratar gelatina</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Munteu la nata i afegiu el sucre llustre i el sucre de vainilla, afegiu el formatge mascarpone i bateu bé amb la batedora.</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Talleu el pa de pessic en dos i suqueu la primera capa amb la barreja del cafè l'Amaretto, </span><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">a continuació poseu la crema i per damunt aboqueu una mica de cacau amb l'ajuda d'un colador. </span><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Torneu a repetir el procediment amb la segona capa, i finalment tapeu amb l'última part del pa de pessic. </span><br />
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Reserveu-lo a la nevera.</span><br />
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">A continuació procediu a fer el glassejat de xocolata:</span><br />
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">El glassejat de mirall és un recobriment perfecte per a pastissos i fins i tot una mousse. No us només aportarà un acabat perfecte sinó que a més farà les delícies de tots amb el seu dolç i intens sabor a xocolata. </span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Si seguiu aquests passos, la cobertura estarà tan llisa i brillant que fins i tot us podreu reflectir-vos en ella, com si d'un mirall es tractés.</span></div>
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<span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Per començar, heu d'hidratar les fulles de gelatina en els 70 g d'aigua. Els 50 g restants d'aigua els barregeu amb el sucre, el cacau en pols tamitzat i la nata i bulliu-lo durant 1 minut removent tot el temps per evitar que es pegui en el fons de la casserola.</span></div>
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<span style="background-color: white; color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Un cop acabat el temps de cocció, retireu-ho del foc i afegiu la gelatina hidratada amb aigua. Barregeu-ho bé, col·leu-lo per tal que no quedin grumolls i aconseguir una textura fina.</span></div>
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<span style="background-color: white; color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Deixeu-lo que es refredi fins el punt d'aconseguir els 36º C. </span></div>
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<span style="background-color: white; color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Una vegada aconseguida aquesta temperatura, ja podeu banyar el pastís o tarta o mus.</span><br />
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<span style="background-color: white; color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Inseriu els palets de Mikado, afegiu les maduixes. de cadascú</span><span style="background-color: white; color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">.</span><br />
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<span style="background-color: white; color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Ruixeu amb l'ajuda una forquilla la xocolata blanca, prèviament desfeta en el microones. Aquesta decoració és opcional al gust </span><br />
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<b style="background-color: white; color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">NOTA: </b><span style="background-color: white; color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Si el glassejat es refreda massa, podeu escalfar-ho acuradament a foc molt baix o al microones per poder reutilitzar-ho.</span><br />
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Mussolahttp://www.blogger.com/profile/07228082460900833369noreply@blogger.com6tag:blogger.com,1999:blog-9038103932300500163.post-80465112964263276472017-06-19T12:41:00.001+02:002017-06-19T12:41:13.009+02:00GLASSEJAT DE XOCOLATA EFECTE MIRALL<div class="traductor-textarea form-group">
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">50 g d'aigua</span></div>
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<span style="color: #3d85c6; font-family: Arial, Helvetica, sans-serif;">225 g de nata</span></div>
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315 g de sucre</div>
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105 g de cacau en pols</div>
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12 g de gelatina</div>
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70 g d'aigua per hidratar gelatina</div>
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El glassejat de mirall és un recobriment perfecte per a pastissos i fins i tot una mousse. No us només aportarà un acabat perfecte sinó que a més farà les delícies de tots amb el seu dolç i intens sabor a xocolata. </div>
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Si seguiu aquests passos, la cobertura estarà tan llisa i brillant que fins i tot us podreu reflectir-vos en ella, com si d'un mirall es tractés.</div>
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Per començar, heu d'hidratar les fulles de gelatina en els 70 g d'aigua. Els 50 g restants d'aigua els barregeu amb el sucre, el cacau en pols tamitzat i la nata i bulliu-lo durant 1 minut removent tot el temps per evitar que es pegui en el fons de la casserola.</div>
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Un cop acabat el temps de cocció, retireu-ho del foc i afegiu la gelatina hidratada amb aigua. Barregeu-ho bé, col·leu-lo per tal que no quedin grumolls i aconseguir una textura fina.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRvaVJQE0nIGzHQOwDXboPlAi0rWn8203ZZqVGySq1S53EhoX1wCAvPJQsqA8A5X3Yznuh3UDvKFjthXsFzgJtYt3FoApfcjjh0wX1LvW-rRxB3gQK9AdDfhSkUrZLORby9iL1FKtP6jQ/s1600/IMG_20170617_101402.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRvaVJQE0nIGzHQOwDXboPlAi0rWn8203ZZqVGySq1S53EhoX1wCAvPJQsqA8A5X3Yznuh3UDvKFjthXsFzgJtYt3FoApfcjjh0wX1LvW-rRxB3gQK9AdDfhSkUrZLORby9iL1FKtP6jQ/s320/IMG_20170617_101402.jpg" width="320" /></a></div>
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Deixeu-lo que es refredi fins el punt d'aconseguir els 36º C. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXuEfPkp8I4GcNZWt7GNzoOGJNB_uo80MJ4vFk78PMMqSHQUqiOKpLnVasn-J6qXcSasKlGKfbs4uchFQYZRN0CDwW6bmDY1_8TEzn7Krq4gFrbWf0WxjiBs7WiHK3X2F5g7FNBeVDbSg/s1600/IMG_20170617_103953.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXuEfPkp8I4GcNZWt7GNzoOGJNB_uo80MJ4vFk78PMMqSHQUqiOKpLnVasn-J6qXcSasKlGKfbs4uchFQYZRN0CDwW6bmDY1_8TEzn7Krq4gFrbWf0WxjiBs7WiHK3X2F5g7FNBeVDbSg/s320/IMG_20170617_103953.jpg" width="320" /></a></div>
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Una vegada aconseguida aquesta temperatura, ja podeu banyar el pastís o tarta o mus.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhXrAPlKCbP5sID2OxC6Q_mVbJ4j07ZMAEOg5-4MMjrDG1qdUzranvDscDqSF-k5Nsfl0LDLor5zXapbFK9jcF7DcWLOCuXd6MrNVUbromnEagtzajQaIZnbnUL3aRy7MPlk8-WNqA7tQ/s1600/IMG_20170617_104321.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhXrAPlKCbP5sID2OxC6Q_mVbJ4j07ZMAEOg5-4MMjrDG1qdUzranvDscDqSF-k5Nsfl0LDLor5zXapbFK9jcF7DcWLOCuXd6MrNVUbromnEagtzajQaIZnbnUL3aRy7MPlk8-WNqA7tQ/s320/IMG_20170617_104321.jpg" width="320" /></a></div>
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<b>NOTA: </b>Si el glassejat es refreda massa, podeu escalfar-ho acuradament a foc molt baix o al microones per poder reutilitzar-ho.</div>
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Mussolahttp://www.blogger.com/profile/07228082460900833369noreply@blogger.com1tag:blogger.com,1999:blog-9038103932300500163.post-63320531173653486712017-06-01T19:46:00.000+02:002017-06-01T19:46:14.114+02:00XAROP DE PINYA D'AVET<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-NjEWrvuX7yjuVGLfQ1CcxuPajkZ1JAb7FyhDFCl4eKkwQUX_MgpSLG6XssEeLydOejPFcqSx-MfW_jYXPFJMpyunpMd1msaZpn0BVRbemFOX0cWEOZUTVpMQOn8jGMNtJX5ttyrCWd0/s1600/PINYES+VERDES+O+CANDELES.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-NjEWrvuX7yjuVGLfQ1CcxuPajkZ1JAb7FyhDFCl4eKkwQUX_MgpSLG6XssEeLydOejPFcqSx-MfW_jYXPFJMpyunpMd1msaZpn0BVRbemFOX0cWEOZUTVpMQOn8jGMNtJX5ttyrCWd0/s400/PINYES+VERDES+O+CANDELES.jpg" width="400" /></a></div>
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<span style="background-color: white; color: #222222; display: inline; float: none; font-family: sans-serif; font-style: normal; font-weight: normal; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: #6fa8dc;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #3d85c6;"></span></span></span></span><br />
<span style="background-color: white; color: #222222; display: inline; float: none; font-family: sans-serif; font-style: normal; font-weight: normal; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: #6fa8dc;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #3d85c6;"></span></span></span></span><br />
<span style="background-color: white; color: #222222; display: inline; float: none; font-family: sans-serif; font-style: normal; font-weight: normal; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: #6fa8dc;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #3d85c6;">Aquest xarop no falta a cap casa del meu poble. Des de sempre que es prepara, s'utilitzen les candeles (brots joves del pi) o amb pinyes verdes.</span></span></span></span><br />
<span style="background-color: white; color: #222222; display: inline; float: none; font-family: sans-serif; font-style: normal; font-weight: normal; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: #3d85c6;">Aquest xarop es un bon antisèptic respiratori, expectorant, calma la tos i el mal de coll.</span></span><br />
<span style="background-color: white; color: #222222; display: inline; float: none; font-family: sans-serif; font-style: normal; font-weight: normal; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: #3d85c6;"></span></span><br />
<span style="background-color: white; color: #222222; display: inline; float: none; font-family: sans-serif; font-style: normal; font-weight: normal; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><strong>Ingredients:</strong></span></span><br />
<span style="background-color: white; color: #222222; display: inline; float: none; font-family: sans-serif; font-style: normal; font-weight: normal; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: #3d85c6;">300 g de pinyes verdes d'avet o candeles</span></span><br />
<span style="background-color: white; color: #222222; display: inline; float: none; font-family: sans-serif; font-style: normal; font-weight: normal; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: #3d85c6;">1 kg de sucre</span></span><br />
<span style="background-color: white; color: #222222; display: inline; float: none; font-family: sans-serif; font-style: normal; font-weight: normal; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"></span></span><br />
<span style="background-color: white; color: #222222; display: inline; float: none; font-family: sans-serif; font-style: normal; font-weight: normal; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">Fiqueu les pinyes en un pot de vidre i cobriu-le amb sucre. Tanqueu el pot i deixeu-lo reposar durant 40 diez a sol i serena. </span></span><br />
<span style="background-color: white; color: #222222; display: inline; float: none; font-family: sans-serif; font-style: normal; font-weight: normal; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"></span></span><br />
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<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption"><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></span>
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption"><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif;">El coscoll, també anomenat api bord o brúcol (Molopospermum peloponnesiacum) és una planta herbàcia de la familia de les umbel·líferes que viu a l'estatge alpí dels Pirineus per sobre els 1.500m. El seu hàbitat predilecte cón les tarteres i els indrets pedregosos. Forma una mata molt elegant, amb fulles grans lluents i profundament dividides, amb unes tiges llarges fins a 2 metres buides per dins, a l'extrem de les quals i neixen flors en forma d'umbel.les densament florides. <br /> Les tiges dels coscolls són la part comestible de la planta i s'han de recol·lectar abans que les flors s'obrin durant el mes de maig i principis de juny.</span></span></span><br />
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<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption"><strong><span style="color: #3d85c6; font-family: "arial";">Ingredients:</span></strong></span></span></div>
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<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption"><span style="color: #3d85c6; font-family: "arial";">1 manat de coscolls</span></span></span></div>
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<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption"><span style="color: #3d85c6; font-family: "arial";">Oli d'oliva verge</span></span></span></div>
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<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption"><span style="color: #3d85c6; font-family: "arial";">Vinagre o vinagre balsàmic de poma</span></span></span></div>
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<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption"><span style="color: #3d85c6; font-family: "arial";">Sal i pebre</span></span></span></div>
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<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption"><span style="color: #3d85c6; font-family: "arial";">Primer de tot, talleu els coscolls a l'alçada del nus que va de la tija a la flor, rebutjant aquesta última.</span></span></span><br />
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<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption"><span style="color: #3d85c6; font-family: "arial";">Peleu-los com quan peleu l'api, traient la part filamentosa.</span></span></span><br />
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<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption"><span style="color: #3d85c6; font-family: "arial";"><br /></span></span></span>
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption"><span style="color: #3d85c6; font-family: "arial";"><br /></span></span></span>
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption"><span style="color: #3d85c6; font-family: "arial";"><br /></span></span></span>
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption"><span style="color: #3d85c6; font-family: "arial";">Talleu-los més o menys a una mida d'uns 4 ó 5 cms i obriu-los amb l'ajuda d'un ganivet fent una creu en un dels extrems. </span></span></span><span style="color: #3d85c6; font-family: "arial";">Poseu-los en remull durant una estona amb aigua ben freda i se us obriran com si d'una flor es tractés.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVEjqlnWG_7z25Aox65bzVcAAmn7psXnqZiZp6936BxARQbD8yDyJxw8DGxjR5peIfnhRwrB_3rWhu4fWibJr8t3afpZe3ZRmMwgk3bbybHxcWn4ldRsh75tk86JtZ5XgW9TCsxszvZc/s1600/coscolls+tallats.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="677" data-original-width="960" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVEjqlnWG_7z25Aox65bzVcAAmn7psXnqZiZp6936BxARQbD8yDyJxw8DGxjR5peIfnhRwrB_3rWhu4fWibJr8t3afpZe3ZRmMwgk3bbybHxcWn4ldRsh75tk86JtZ5XgW9TCsxszvZc/s320/coscolls+tallats.jpg" width="320" /></a></div>
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<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" tabindex="0"><span class="hasCaption"><span style="color: #3d85c6; font-family: "arial";">Amaniu-los amb la sal, el pebre, l'oli i el vinagre que hagueu escollit.</span></span></span></div>
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Mussolahttp://www.blogger.com/profile/07228082460900833369noreply@blogger.com1