tag:blogger.com,1999:blog-68911718061504312872024-03-13T01:28:46.063+01:00Un bon àpat i a taula.Recull de receptes de la cuina típica mediterrània.Un bon àpat i a taulahttp://www.blogger.com/profile/11945150114463156517noreply@blogger.comBlogger61125tag:blogger.com,1999:blog-6891171806150431287.post-42290863747358913202021-01-04T00:00:00.002+01:002021-01-04T00:01:06.550+01:00Formatge fresc<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsVD8h0E6Emkg__dZs0wafZfJOFWBUGftUxDmHSXHGhaxB95odeJTUZWKl4CQ4VrLsZxVYaGMiImGb1yAwjOtNWv3OlipGXpplDpXZ4-_WCLVqhdYb91PnN73iorZsHPM2GuyC6snmNuE/s1920/20210103_221531_0000.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsVD8h0E6Emkg__dZs0wafZfJOFWBUGftUxDmHSXHGhaxB95odeJTUZWKl4CQ4VrLsZxVYaGMiImGb1yAwjOtNWv3OlipGXpplDpXZ4-_WCLVqhdYb91PnN73iorZsHPM2GuyC6snmNuE/w225-h400/20210103_221531_0000.png" width="225" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdyDRK-KSIFoaXSMLhDhIS1hyphenhyphenMDjEaUSX9vyWrkmfOLjgiaTaRGQWHdgJg__YoSp5GSj1k7sOjHj02TJJUqox-meBSZWnosYSv6mUtPaTezkaEHkl3iOFSB5Eynb8hHQrcAYlFF9-ItTA/s1920/20210103_230046_0000.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdyDRK-KSIFoaXSMLhDhIS1hyphenhyphenMDjEaUSX9vyWrkmfOLjgiaTaRGQWHdgJg__YoSp5GSj1k7sOjHj02TJJUqox-meBSZWnosYSv6mUtPaTezkaEHkl3iOFSB5Eynb8hHQrcAYlFF9-ItTA/w225-h400/20210103_230046_0000.png" width="225" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">Primerament exprimirem les llimones (de 2 a 3 segons la grandaria)</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0mu5LJDSJc9G2dZqcuULDRQwWcJd0f5NA1unPdgWPZEeD4-HMpgy0biW4qPHaNSiz7WzkLBSZWlfaGsluKPX_j-TynYZpJgxTjvzNhbIX4aL6r2TWM_H1oOguDqyvQYpvYyqjieooIzs/s1920/20210103_225717_0000.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0mu5LJDSJc9G2dZqcuULDRQwWcJd0f5NA1unPdgWPZEeD4-HMpgy0biW4qPHaNSiz7WzkLBSZWlfaGsluKPX_j-TynYZpJgxTjvzNhbIX4aL6r2TWM_H1oOguDqyvQYpvYyqjieooIzs/w225-h400/20210103_225717_0000.png" width="225" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">Acalentarem la llet sense que arribi a buĺlir.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheF_hykiqwZl-FozsUOhMJkz40xYnVHTp1GY_8ro-cPp1LDBPv3qXFL42ZVpkMOwi9XoKHwVAlYsdZjXbvXmaGMKr-ISlLoTGGZLlZG-WIW83ISU65vUhU7BhO0XjOQk0tcoPyxVNNJ7Q/s1920/20210103_225919_0000.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheF_hykiqwZl-FozsUOhMJkz40xYnVHTp1GY_8ro-cPp1LDBPv3qXFL42ZVpkMOwi9XoKHwVAlYsdZjXbvXmaGMKr-ISlLoTGGZLlZG-WIW83ISU65vUhU7BhO0XjOQk0tcoPyxVNNJ7Q/w225-h400/20210103_225919_0000.png" width="225" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">Parem el foc, afegim el suc de la llimona i remenem. Deixarem reposar 30 minuts.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6fT_mrnon2lufNLwRBfXA40Kd7VqvC09S7tgPuiXW3FRYtnnUHzt8DdbCbtJL-qEMa5ian32bXe3WAFNmvsvDx3rrXqcsC5YMKQXUFDnETcwWCORtrnHmWaJP5DKWmDU_TDlntZv63uM/s1920/20210103_224915_0000.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6fT_mrnon2lufNLwRBfXA40Kd7VqvC09S7tgPuiXW3FRYtnnUHzt8DdbCbtJL-qEMa5ian32bXe3WAFNmvsvDx3rrXqcsC5YMKQXUFDnETcwWCORtrnHmWaJP5DKWmDU_TDlntZv63uM/w225-h400/20210103_224915_0000.png" width="225" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">Mentrestant, prepararem un bol amb un escorredor al seu damunt i un drap de cotó. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">Passat aquest temps abocarem la llet quallada damunt un drap i apretarem per escorre tot el suc.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">El deixarem reposar 6 hores a la nevera tapat amb el drap i dintre l'escorredora</span>.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFA8a6Od3WROtVv0LgiA47JTvYg0CCVgOH_6HKpCn7qnLys0X0gumJJOHMpoXIYZyvkilbbM8-ZQOVNYqx6anpaveF5m_rWl3fHGweVIiK83WLJwjk_C667BtN4SfuiCTzRTQGvmsGnnI/s1920/20210103_225109_0000.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFA8a6Od3WROtVv0LgiA47JTvYg0CCVgOH_6HKpCn7qnLys0X0gumJJOHMpoXIYZyvkilbbM8-ZQOVNYqx6anpaveF5m_rWl3fHGweVIiK83WLJwjk_C667BtN4SfuiCTzRTQGvmsGnnI/w225-h400/20210103_225109_0000.png" width="225" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">Quan ja ha expulsat tot el suc el fiquem a un motlle per donar-li forma. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdnX4gIyNtykjwsLcORj3q6mbpc12gHnNagy6IklKpZ8VpNsCZtjkMD4YBbmRjknwQ1auMVy9CtiwXuT4QU8RBx9cH7qo6NlCw-W6i6nuVyTPhSzRuynshqKCJS4p-53l0t5qroEfxVyQ/s1920/20210103_225601_0000.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdnX4gIyNtykjwsLcORj3q6mbpc12gHnNagy6IklKpZ8VpNsCZtjkMD4YBbmRjknwQ1auMVy9CtiwXuT4QU8RBx9cH7qo6NlCw-W6i6nuVyTPhSzRuynshqKCJS4p-53l0t5qroEfxVyQ/w225-h400/20210103_225601_0000.png" width="225" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">I ja està, ens el podem menjar.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">Bon profit</span>!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP0SqWPZs6tpuznzSuDGklhEr2VpPoNg5br5F7e-VrTMB1_TbsO8UiEaLPTeYPMCHA_2zbExuKVdM-Dzz0B-yH18q70HF_JumvUKWuGZYpG-1cizRQOhUGToNtAE4ysjPeTwUzWAm0X3Y/s1920/20210103_221531_0000.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP0SqWPZs6tpuznzSuDGklhEr2VpPoNg5br5F7e-VrTMB1_TbsO8UiEaLPTeYPMCHA_2zbExuKVdM-Dzz0B-yH18q70HF_JumvUKWuGZYpG-1cizRQOhUGToNtAE4ysjPeTwUzWAm0X3Y/w225-h400/20210103_221531_0000.png" width="225" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <p></p>Un bon àpat i a taulahttp://www.blogger.com/profile/11945150114463156517noreply@blogger.com0tag:blogger.com,1999:blog-6891171806150431287.post-6679114079641822912021-01-03T14:02:00.001+01:002021-01-03T15:03:22.980+01:00Brioix<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS7407Pqu47M_SbrmwCPlxn26Dm7xozQ_53Dc6HSAhIrSQqvDm_bBf_U4slQTIJ2VpUEfH97W4wNKggbzWIJbKhfntLql_YBcOA3ujK6iwKyGvrjPOqUajY8CsX8Iclpx0x_yBChXKILc/s1080/0001-15089861095_20210102_214711_0000.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS7407Pqu47M_SbrmwCPlxn26Dm7xozQ_53Dc6HSAhIrSQqvDm_bBf_U4slQTIJ2VpUEfH97W4wNKggbzWIJbKhfntLql_YBcOA3ujK6iwKyGvrjPOqUajY8CsX8Iclpx0x_yBChXKILc/s320/0001-15089861095_20210102_214711_0000.png" /></a></div><div><br /></div><div style="text-align: center;"><span style="font-family: verdana;">Recepta elaborada amb el robot de cuina </span><span style="font-family: verdana;">My cook</span></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK5T-CK8i8uLwXdt8qEy85CoOweRGCnP3tZEae77RJcI4Zmy8A3XI90jHUBUuCNoDx_iHhkh4aFvVGK5CV9fv_2iTXdzFYaYXqxPtADW6mqbgxDQG01tYRcJe8GgeDGakla05Znaj82R8/s1080/1_20210102_233353_0000.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK5T-CK8i8uLwXdt8qEy85CoOweRGCnP3tZEae77RJcI4Zmy8A3XI90jHUBUuCNoDx_iHhkh4aFvVGK5CV9fv_2iTXdzFYaYXqxPtADW6mqbgxDQG01tYRcJe8GgeDGakla05Znaj82R8/s320/1_20210102_233353_0000.png" /></a></div><span style="font-family: verdana;"><div style="text-align: center;">Primerament prepararem la massa mare. Per fer-ho necessitarem 20gr de llevat fresc, 50gr d'aigua i 100gr de farina. </div><div style="text-align: center;">Ficarem els 3 ingredients a la gerra i programarem 2 minuts i velocitat amassat. Passat aquest temps retirarem de la gerra la massa i la deixarem reposar tapada amb un drap durant l'estona que preparem la massa senzilla.</div><div style="text-align: center;">A la fotografia podeu veure la massa mare resultant.</div></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVMd17toMVEjmPBnlZxY7pnawQ5uUEriftvYYKOB0yB9lxKvET87CSYRUp5xOAqMdABGYODJX-aWxrO8BwL5EHXC1-vL9Z_ZfCFSdxkYGI_h3hB7A-jEORXFGoTodXKtFPXl3_HlYA4A/s1080/1_20210102_233752_0000.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVMd17toMVEjmPBnlZxY7pnawQ5uUEriftvYYKOB0yB9lxKvET87CSYRUp5xOAqMdABGYODJX-aWxrO8BwL5EHXC1-vL9Z_ZfCFSdxkYGI_h3hB7A-jEORXFGoTodXKtFPXl3_HlYA4A/s320/1_20210102_233752_0000.png" /></a></div><span style="font-family: verdana;"><div style="text-align: center;">Per fer la massa senzilla utilitzarem 75gr de mantequilla que ficarem a la gerra durant 1 minut a 40°C a velocitat 2. Afegirem 50gr de sucre i 1 ou i barregem durant 1 minut a velocitat 6. Continuem afegint 300gr de farina, 10gr de sal i la ratlladura d'una llimona, programem 2 minuts a velocitat amassat. Afegim 50gr de llet i fiquem 1 minut/ amassat. </div><div style="text-align: center;">Agafarem la massa mare que tenim reposant i la tallarem a trossets. L'afegim a la gerra i programem 3 minuts velocitat amassat.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfBr-ensPPpln7IBK8Htb7Dv3c5dU6y6toLmuD1kJNSBE4VLJ1eQ4lVIv8mDPWpCqFsDO_wQ2T61PUBKMUIMoEFWUXEMm5JywcLl-WAgdHdWQl28VKIe3hl1m7xMZLdGO3-ynvb3zrZ08/s1080/1_20210102_234539_0000.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfBr-ensPPpln7IBK8Htb7Dv3c5dU6y6toLmuD1kJNSBE4VLJ1eQ4lVIv8mDPWpCqFsDO_wQ2T61PUBKMUIMoEFWUXEMm5JywcLl-WAgdHdWQl28VKIe3hl1m7xMZLdGO3-ynvb3zrZ08/s320/1_20210102_234539_0000.png" /></a></div><div style="text-align: center;">Treiem la massa resultant, fem una bola i l'enfarinem. La deixarem reposar tapada durant 30 minuts.</div></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir4XAYbDeHpIJKvcZSYBIGNU2mr9c_S6AYsmIii6iS9rdo6AZYDoCTVAWUC7fQVCG9EB8f3YmZCtKq_sPGyxiCGYjaDC_s9uKVoK98SbGY-hDGG-KJQH25aDfTXOD2Sm7PhkVIaHmBq8c/s1080/1_20210102_234740_0000.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir4XAYbDeHpIJKvcZSYBIGNU2mr9c_S6AYsmIii6iS9rdo6AZYDoCTVAWUC7fQVCG9EB8f3YmZCtKq_sPGyxiCGYjaDC_s9uKVoK98SbGY-hDGG-KJQH25aDfTXOD2Sm7PhkVIaHmBq8c/s320/1_20210102_234740_0000.png" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;">Passada la mitja hora partirem la massa amb 4 parts i anirem ficant una a una a la gerra i programarem 1 minut/amassat a cadascuna d'elles.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvQATCfwtnmlFoY-J3dy0hjiiEvLCq2cCAcdkgpRm_8MnmQj2vSKob9jMjHo7WlUGR3xwGC4Pk5E5GFClBxfDxng2KY8lkBlMWoy8DrBO1P5sdO4vK9VYbSa5UNWxwXWWkNsrjsrMVWZA/s1080/1_20210102_235702_0000.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvQATCfwtnmlFoY-J3dy0hjiiEvLCq2cCAcdkgpRm_8MnmQj2vSKob9jMjHo7WlUGR3xwGC4Pk5E5GFClBxfDxng2KY8lkBlMWoy8DrBO1P5sdO4vK9VYbSa5UNWxwXWWkNsrjsrMVWZA/s320/1_20210102_235702_0000.png" /></a></div><span style="font-family: verdana;"><div style="text-align: center;">Fem voletes i les deixem fermentar dintre el forn durant 1h a temperatira mínima, uns 30°C. </div><div style="text-align: center;">A la fotografia podeu veure com han augmentat.</div></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrpZctZJAEnEqWgedFSL_ZAqKh1vFVfk7gdtJkG4mwHBYVA8GYeC0M57qShphFQlHxmEopFZWX9inxaqA39lk1WQga28-yrvY_AolJLmaGhl4IdPYFcvHWyI4HEAWNmphjKaGmmg75CLc/s1080/1_20210103_001142_0000.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrpZctZJAEnEqWgedFSL_ZAqKh1vFVfk7gdtJkG4mwHBYVA8GYeC0M57qShphFQlHxmEopFZWX9inxaqA39lk1WQga28-yrvY_AolJLmaGhl4IdPYFcvHWyI4HEAWNmphjKaGmmg75CLc/s320/1_20210103_001142_0000.png" /></a></div><span style="font-family: verdana;"><div style="text-align: center;">Els pintarem amb ou i llet i els tornarem a ficar al forn precalentat a 200°C de 5 a 10 minuts.</div></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDPcR7_KrSgMy10kfVkQdt19-9MRNVPncwbeoDGnaE5s6yfSbqeBxmLUjzjFylWwiNKs1wKBwToMqKgLS32JwPMt4uHPnauzEi5yz-vr_4yKh2-mHleoUXOqVmNe1TrZa7QBRiZbAStaY/s1080/1_20210103_001837_0000.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDPcR7_KrSgMy10kfVkQdt19-9MRNVPncwbeoDGnaE5s6yfSbqeBxmLUjzjFylWwiNKs1wKBwToMqKgLS32JwPMt4uHPnauzEi5yz-vr_4yKh2-mHleoUXOqVmNe1TrZa7QBRiZbAStaY/s320/1_20210103_001837_0000.png" /></a></div><div style="text-align: center;"><span style="font-family: verdana;">Bon profit</span>!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwd1ZZW1anazFrIxqG5ALYxZctLcfDV09xUhjzbpF2MmtF9kCndWXnU4BlxGeD1IhGEBQ8cthmqj9draUTWJU-ZQPYHXYIihvyaJfrgd4bGAMgkyAdiyTRlb9WmNK_BkH6NnJQf7rtj-Y/s1920/20210103_004320_0000.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwd1ZZW1anazFrIxqG5ALYxZctLcfDV09xUhjzbpF2MmtF9kCndWXnU4BlxGeD1IhGEBQ8cthmqj9draUTWJU-ZQPYHXYIihvyaJfrgd4bGAMgkyAdiyTRlb9WmNK_BkH6NnJQf7rtj-Y/s320/20210103_004320_0000.png" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div>Un bon àpat i a taulahttp://www.blogger.com/profile/11945150114463156517noreply@blogger.com0tag:blogger.com,1999:blog-6891171806150431287.post-82914527724859303672020-11-18T23:07:00.002+01:002020-11-19T13:58:03.272+01:00Amanida amb melmelada d'oli d'oliva<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivKDrJ2tu95XEklrG-wXB1XCMF306OL5w_D51_GTRMYioKLS6WKwrDqu5voDv-ekO365__zPp6ZbKU_qld1p2ZUbuqfz2t7BmrHxvmWm_ZtfGva7e1czjd_jjiZ3mq-_3WdiXc9iOQhs8/s1920/CYMERA_20201118_210323.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivKDrJ2tu95XEklrG-wXB1XCMF306OL5w_D51_GTRMYioKLS6WKwrDqu5voDv-ekO365__zPp6ZbKU_qld1p2ZUbuqfz2t7BmrHxvmWm_ZtfGva7e1czjd_jjiZ3mq-_3WdiXc9iOQhs8/w360-h640/CYMERA_20201118_210323.jpg" width="360" /></a></div><br /><p style="text-align: justify;"><span style="font-family: verdana; font-size: medium;">La proposta d'aquesta recepta és una exquisida combinació d'una amanida de caire relativament senzill amb <a href="http://www.riusdor.com/" style="font-family: verdana;">melmelada d'oli d'oliva arbequina de RIUS D'OR.</a></span><span style="font-family: verdana;"><a href="http://www.riusdor.com/" style="font-family: verdana;"><span style="font-size: medium;"> </span></a><span style="font-size: medium;"> </span><span style="font-size: x-small;">(cliqueu l'enllaç si voleu conèixer més sobre RIUS D'OR)</span></span></p><p></p><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: verdana;">Ingredients:</span></div><div class="separator" style="clear: both; text-align: justify;"><ul><li><span style="font-family: verdana;">Enciam (iceberg)</span></li><li><span style="font-family: verdana;">Pastanaga</span></li><li><span style="font-family: verdana;">Codonyat</span></li><li><span style="font-family: verdana;">Nous</span></li><li><span style="font-family: verdana;">Un rajolí d'oli verge d'oliva</span></li><li><span style="font-family: verdana;">Melmelada d'oli d'oliva arbequina RIUS D'OR</span></li></ul></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPw5eWWLMhO7cfPQ0UlqEsutOiaxKd_LG3HVOWYTVwS9Vncp8cFEO_Yhs9nTQm4qEyhph7LOfvbdQzGEtBqVQOVibXojw3tWolBqpB23nDCKJSV_MUhvUnaMNWJsa3k2bk_FWUEF_4c7A/s1920/CYMERA_20201118_210205.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPw5eWWLMhO7cfPQ0UlqEsutOiaxKd_LG3HVOWYTVwS9Vncp8cFEO_Yhs9nTQm4qEyhph7LOfvbdQzGEtBqVQOVibXojw3tWolBqpB23nDCKJSV_MUhvUnaMNWJsa3k2bk_FWUEF_4c7A/w360-h640/CYMERA_20201118_210205.jpg" width="360" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; font-size: medium;">Una altra opció i bona proposta és untar la melmelada amb mini torrades de panses.</span></div><p></p>Un bon àpat i a taulahttp://www.blogger.com/profile/11945150114463156517noreply@blogger.com0tag:blogger.com,1999:blog-6891171806150431287.post-46237541706836730122020-05-17T17:08:00.001+02:002020-05-17T18:47:39.714+02:00Pastís de formatge<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuSxq4VAtHR0fsTr1-K5bhBzel2lLpDlYOqp8r32xLN_xI2HkXNIPIOzIkxXWVBw8pQ4G5rB0_N983KMXdTgiVqDIeRfUTokPFZOq2GOVCrAaJmiQCYjO6vPofH6AOHUaFXzfhXhid8B8/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuSxq4VAtHR0fsTr1-K5bhBzel2lLpDlYOqp8r32xLN_xI2HkXNIPIOzIkxXWVBw8pQ4G5rB0_N983KMXdTgiVqDIeRfUTokPFZOq2GOVCrAaJmiQCYjO6vPofH6AOHUaFXzfhXhid8B8/w640-h640/20200517_151456_0000.png" width="640" /></a></div><div style="text-align: center;"> <font face="verdana"> </font><span style="font-family: verdana; text-align: center;"><font size="6">Ingredients:</font></span></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJZtE1IPfP1H4xiuFW0e_UGB1jaGrogiL6YATtFj67iMQQV2ue7sfm8Y6zuHfJ4gDh-9xPq3sKpQ0NZKjr1mneIkr9RHrmsdiNgFn_Yphyphenhyphen0Tr7pgh31qZ5Umr_BmMD_VAdg_Q4cHTzpIQ/" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJZtE1IPfP1H4xiuFW0e_UGB1jaGrogiL6YATtFj67iMQQV2ue7sfm8Y6zuHfJ4gDh-9xPq3sKpQ0NZKjr1mneIkr9RHrmsdiNgFn_Yphyphenhyphen0Tr7pgh31qZ5Umr_BmMD_VAdg_Q4cHTzpIQ/w400-h300/CYMERA_20200502_172244.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><div style="text-align: center;"><font face="verdana">1 tarrina de "philadelphia" o formatge mascarpone</font></div><div style="text-align: center;"><font face="verdana">3 ous</font></div><div style="text-align: center;"><font face="verdana">60gr. de farina</font></div><div style="text-align: center;"><font face="verdana">190 gr. de sucre</font></div><div style="text-align: center;"><font face="verdana"> 3 iogurts (preferiblement griegos però jo vaig usar iogurts naturals de vidre)</font></div><div style="text-align: center;"><font face="verdana"><br /></font></div><div style="text-align: center;"><font face="verdana" size="6">Elaboració:</font></div><h1 style="text-align: center;"><font face="verdana" size="4" style="font-weight: normal;">Primerament introduirem els ous i el sucre a un bol i batrem amb l'ajuda de les barrines a una velocitat alta. No deixarem de batre fins que augmenti el volum i quedi d'un color clar.</font></h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgscKRh-ZMkmbhn5Hhv3DUne0uy1s1PQWouRWva0trE6H8_AI_J6t6ZgHhrMU8GLTmRh_HZaUrQp8TRjNpH4UM_vehP4bmHnbTxxQZvDclD-uLV9czoaDah_iANyv4RxhyphenhyphenG4J1hnl1exIw/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgscKRh-ZMkmbhn5Hhv3DUne0uy1s1PQWouRWva0trE6H8_AI_J6t6ZgHhrMU8GLTmRh_HZaUrQp8TRjNpH4UM_vehP4bmHnbTxxQZvDclD-uLV9czoaDah_iANyv4RxhyphenhyphenG4J1hnl1exIw/w400-h400/CYMERA_20200502_172940.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><font face="verdana" size="4">Ara, és el moment d'afegir el formatge i mesclar però a menys velocitat fins que estigui ben incorporat a la mescla.</font></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVx_VA62wpY0vH4Ru4xj0TjLGjRSd6Mzn6vAeh2F3tb1mBEkez54xrMARItagVXpvIrsf76On6VsPxv-6E08mqh3cFZJFbpYlyYE4EwW5qP-VgFh6J7wyeqwBvCGWPb6ub47uCbKakQm8/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVx_VA62wpY0vH4Ru4xj0TjLGjRSd6Mzn6vAeh2F3tb1mBEkez54xrMARItagVXpvIrsf76On6VsPxv-6E08mqh3cFZJFbpYlyYE4EwW5qP-VgFh6J7wyeqwBvCGWPb6ub47uCbKakQm8/w300-h400/CYMERA_20200502_173222.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><font face="verdana" size="4">Afegirem els iogurts fins que estiguin ben incorporats a la mescla. I per últim la farina. (La farina la tamisarem amb un colador)</font></div><div class="separator" style="clear: both; text-align: center;"><font face="verdana" size="4">Batrem fins tenir una massa homogènia i sense grumolls.</font></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6hRsxw05JvlepmyoWAUq_VoVPSg3S6BcaKwXsXOQF2882I3x7UhQprs3Gkdw7qv2DP2BtUk5hEBYGo9a8Fz0H4v9YB1hUVY1jJNZbZ1hMKB03Ukn4eVWMWkG_fwFPWy99OuxZIiZLV5k/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6hRsxw05JvlepmyoWAUq_VoVPSg3S6BcaKwXsXOQF2882I3x7UhQprs3Gkdw7qv2DP2BtUk5hEBYGo9a8Fz0H4v9YB1hUVY1jJNZbZ1hMKB03Ukn4eVWMWkG_fwFPWy99OuxZIiZLV5k/w400-h400/CYMERA_20200502_173532.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><font face="verdana" size="4">El forn el pre-calentarem a 180ºC. Untarem el motlle amb mantega per evitar que no se'ns apegui el pastís i cap a dins del forn.</font></div><div class="separator" style="clear: both; text-align: center;"><font face="verdana" size="4">El tindrem durant 50 minuts a 180ºC i els 10 minuts últims li ficarem la posició de ventilador, sempre vigilant que no es cremi.</font></div><div class="separator" style="clear: both; text-align: center;"><font face="verdana" size="4">Per saber si està cuit podem clavar un escuradents, si surt net voldrà dir que està fet el nostre pastís de formatge.</font></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsN4B0CDAKHMgJ98mnOyUmcNCNV6YOTN3fVbzoqppPj5gvgK7FK_WIxHGDpsIb2hiM63RNpbLFreVCR-VkLyBKAoHcDTTVQ91NJbNcOCOi9tJAir0ks40dmk4PPhdyUK5_d-kmXETvrMc/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsN4B0CDAKHMgJ98mnOyUmcNCNV6YOTN3fVbzoqppPj5gvgK7FK_WIxHGDpsIb2hiM63RNpbLFreVCR-VkLyBKAoHcDTTVQ91NJbNcOCOi9tJAir0ks40dmk4PPhdyUK5_d-kmXETvrMc/w640-h640/CYMERA_20200502_174116.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><font face="verdana" size="4">Bon profit!</font></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh73Uu58Q6wGN8oS9KnxmEdFMHXIB24RwdF8yRwJEmcy2LHBXFAoF6h6jeti4mPyBjlaP8q3RfUZgM9-Yqr6KR3m-TQwXNsBaqgw-B1dWiGd6GBz60ZhOrrcFULtiMKiS-MVtoiJuo7HT0/" style="margin-left: 1em; margin-right: 1em;"><font color="#fce8b2"><img border="0" data-original-height="1070" data-original-width="2048" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh73Uu58Q6wGN8oS9KnxmEdFMHXIB24RwdF8yRwJEmcy2LHBXFAoF6h6jeti4mPyBjlaP8q3RfUZgM9-Yqr6KR3m-TQwXNsBaqgw-B1dWiGd6GBz60ZhOrrcFULtiMKiS-MVtoiJuo7HT0/w640-h334/CYMERA_20200502_175010.jpg" width="640" /></font></a></div></div>Un bon àpat i a taulahttp://www.blogger.com/profile/11945150114463156517noreply@blogger.com0tag:blogger.com,1999:blog-6891171806150431287.post-82652916873597467962020-05-06T00:53:00.000+02:002020-05-06T00:55:19.010+02:00Pa<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTxhBAz9SbqS2muqYNiDJp55ZmqGm5jyJvV_YkWOqHAsvHEsZCcKjrE3w31hLyujcKhYhsarGjm-4a_MhOZoqRwKjoipsK6f1V_4dnrtE3HwDCe-Z28NHvPv3nX7WL6tE4DbXiyLdiiQU/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTxhBAz9SbqS2muqYNiDJp55ZmqGm5jyJvV_YkWOqHAsvHEsZCcKjrE3w31hLyujcKhYhsarGjm-4a_MhOZoqRwKjoipsK6f1V_4dnrtE3HwDCe-Z28NHvPv3nX7WL6tE4DbXiyLdiiQU/s640/CYMERA_20200505_225012.jpg" width="480" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">*Massa feta amb la panificadora</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">INGREDIENTS:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivmuksOU3EwlTWahUeEyhKlSMjJHVbMUROcRn3Bn47PIl8hjv5u7kjqMjG4ZtWczvDhqhu0HhAf_CCTstWufjERWSfvlBxvUeKB4yiJs2cmqDIOncKE2dAN4bWD3SA9DwLS_ZRQAo98R4/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1789" data-original-width="1299" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivmuksOU3EwlTWahUeEyhKlSMjJHVbMUROcRn3Bn47PIl8hjv5u7kjqMjG4ZtWczvDhqhu0HhAf_CCTstWufjERWSfvlBxvUeKB4yiJs2cmqDIOncKE2dAN4bWD3SA9DwLS_ZRQAo98R4/s400/CYMERA_20200505_233813.jpg" width="290" /></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">450 ml. Aigua</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5 c.s. Oli d’oliva</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 1/2 c.c. Sal</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">760 gr. Farina especial per a pa ( farina de força )</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 1/2 c.c. llevadura de pa seca</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">ELABORACIÓ</span><span style="font-family: "georgia" , "times new roman" , serif;">:</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ficar tots els ingredents a la cubeta de la panificadora seguint el següent ordre: l’aigua, l’oli d’oliva i la sal. A continuació, afegirem la farina i la llevadura seca. Es fica la cubeta a la màquina. Es selecciona el programa num.13.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0Cvz4-HFnM3INtq_u3kdKtfzC4K_pXPiGC3t7imQMxgckkMnCU_L2da12o0OlUxUMQL0r_tTWBtwqod24nMearkacm9awEklBHDee5sj8xzdLrqUpgEl3wUISvyORNUhu-7_FQK9dxs/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0Cvz4-HFnM3INtq_u3kdKtfzC4K_pXPiGC3t7imQMxgckkMnCU_L2da12o0OlUxUMQL0r_tTWBtwqod24nMearkacm9awEklBHDee5sj8xzdLrqUpgEl3wUISvyORNUhu-7_FQK9dxs/s400/CYMERA_20200505_233933.jpg" width="300" /></a></div>
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Al finalitzar el programa ficarem farina damut la taula i treurem la masa de la panificadora. Farem 8 panets i els deixarem reposar fins que s’inflin aproximadament 1 hora tapats amb un drap a temperatura ambient.</div>
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Precalentarem el forn a 240 graus. Quan el forn estigui calent untarem els panets amb l’oli d’oliva. Els introduirem al forn amb un recipient amb aigua per humidificar el forn. Els deixarem durant 25 minuts.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPdDrI40bLbean-p3RMVQVrTSoE2fm16gFF_Mq9m4U3-LRu7sFYrymY5P6ygNhxaB2Nmq3koNhmJ53fwJhd5-pSD0xl4qzLWUqn-MBaYbc738ySMGIM43XvmvnHwF6MznsMaDjLQHjojQ/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPdDrI40bLbean-p3RMVQVrTSoE2fm16gFF_Mq9m4U3-LRu7sFYrymY5P6ygNhxaB2Nmq3koNhmJ53fwJhd5-pSD0xl4qzLWUqn-MBaYbc738ySMGIM43XvmvnHwF6MznsMaDjLQHjojQ/s400/CYMERA_20200505_234101.jpg" width="400" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; text-align: justify;">Quan els treurem els deixarem refredar damunt una rejilla</span><span style="text-align: justify;">. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqFioLCfR_IZCxGVtSiUdOnwLQ81TFKQF282WBYMu4DB2mkIhz56bZwB6sjm5SMhshNSwzi2cy9of6JsfQp5frQypnRk8XXnALr3iNbbpY5mNuQ4BGuU-ZA7pp2TlQmlV30FTCrkDmj8A/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1106" data-original-width="1524" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqFioLCfR_IZCxGVtSiUdOnwLQ81TFKQF282WBYMu4DB2mkIhz56bZwB6sjm5SMhshNSwzi2cy9of6JsfQp5frQypnRk8XXnALr3iNbbpY5mNuQ4BGuU-ZA7pp2TlQmlV30FTCrkDmj8A/s640/CYMERA_20200506_003850.jpg" width="640" /></a></div>
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Un bon àpat i a taulahttp://www.blogger.com/profile/11945150114463156517noreply@blogger.com0tag:blogger.com,1999:blog-6891171806150431287.post-6530057317577844932020-05-01T19:28:00.000+02:002020-05-01T19:29:16.683+02:00Tarta de poma<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheavRlOSugaL9AbePsfv6dT0Ew9j2QT-BJIl6hw3um2CTMTvHXM5e6uQ88T_to-wp2EM4aFZ3ZooSgzUceUvmp_sXz5ySyzwea-_3Md2EVgsHd5Z2ma2h-UdvZm_jxt9Qo_b1crcdBp7E/s1600/CYMERA_20200501_163950.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1118" data-original-width="1600" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheavRlOSugaL9AbePsfv6dT0Ew9j2QT-BJIl6hw3um2CTMTvHXM5e6uQ88T_to-wp2EM4aFZ3ZooSgzUceUvmp_sXz5ySyzwea-_3Md2EVgsHd5Z2ma2h-UdvZm_jxt9Qo_b1crcdBp7E/s640/CYMERA_20200501_163950.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Per fer la tarta de poma primerament farem la PASTA BRISA. Necessitarem:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMdNzwud6zXWJ2SmB40w9A83oyfEOszr_uyPXXoNCER0JF_D1G3K8SM0HOvpDO_oBA-YfdWs0zrW0H3Q8KoEL6b2fUcvc2ylN11MekwRnthsV5L0s-yjEEDAbN1m0Rqio7GgJlBJhPEaE/s1600/CYMERA_20200501_161349.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" data-original-height="989" data-original-width="1600" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMdNzwud6zXWJ2SmB40w9A83oyfEOszr_uyPXXoNCER0JF_D1G3K8SM0HOvpDO_oBA-YfdWs0zrW0H3Q8KoEL6b2fUcvc2ylN11MekwRnthsV5L0s-yjEEDAbN1m0Rqio7GgJlBJhPEaE/s400/CYMERA_20200501_161349.jpg" width="400" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif;">300 gr. de farina</span></div>
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<span style="font-family: "verdana" , sans-serif;">150gr. De mantequilla</span></div>
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<span style="font-family: "verdana" , sans-serif;">1ou</span></div>
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<span style="font-family: "verdana" , sans-serif;">50ml d’aigua</span></div>
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<span style="font-family: "verdana" , sans-serif;">Aquesta recepta l’he fet utilitzant el robot de cuina “My Cook” de Taurus. Però també l’ha podem fer sense. Fiquem tots els ingredients dintre la jarra i fiquem la funció d’amassar durant 2 minuts. O fiquem tots els ingredients a un bol i amassem.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcilksUDlubOPy5L7Vo-FC6B3UCmJyvjaK7UUEKOMyf1715DcFNxXN5aXBdREkoIjFmxdfKMLmIgGBNQfmFmG33R_XZf3Td0FBQzO5jQaqZVu1nhHmQwa3njb_3446CuBsAX6VRN9BkkM/s1600/CYMERA_20200501_161635.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1247" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcilksUDlubOPy5L7Vo-FC6B3UCmJyvjaK7UUEKOMyf1715DcFNxXN5aXBdREkoIjFmxdfKMLmIgGBNQfmFmG33R_XZf3Td0FBQzO5jQaqZVu1nhHmQwa3njb_3446CuBsAX6VRN9BkkM/s400/CYMERA_20200501_161635.jpg" width="311" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Una vegada feta la massa la treiem de la jarra o el bol i la fiquem damunt el banc de cuina per treballar-la i deixar-la llisa.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgllLY70ubC5mG1RQAJ80cdSe3Wrn5FcVuqkkdOp3iEh1et1MtzRsjw1-_xjxqabE5VcQuFDZkPmexy1XKrlMZgBE0yt26pgKHX3FfOoj-lBbWikWowKbe19s7aqqOcgH6m0WYcUfkoAU/s1600/CYMERA_20200501_161816.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="849" data-original-width="1600" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgllLY70ubC5mG1RQAJ80cdSe3Wrn5FcVuqkkdOp3iEh1et1MtzRsjw1-_xjxqabE5VcQuFDZkPmexy1XKrlMZgBE0yt26pgKHX3FfOoj-lBbWikWowKbe19s7aqqOcgH6m0WYcUfkoAU/s400/CYMERA_20200501_161816.jpg" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">I la fiquem al recipient deixant-la preparada per enfornar</span>. <span style="font-family: "verdana" , sans-serif;">Precalentarem el forn a 190graus.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiOeQd6-dK1UKk2NuAH89CKMA7KB67X9s1EVUKl9L6J-TeJgcf79RvYqTC7d7RGqkXpdHIC-sV1wBJQ4RuuCH8Wp56Jf54aCeJJVONWPtDhYsiH3etwKr7CNLQYzDaQTPp4jP-7afqu4U/s1600/CYMERA_20200501_162103.jpg" imageanchor="1" style="margin-left: 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/AVvXsEgiOeQd6-dK1UKk2NuAH89CKMA7KB67X9s1EVUKl9L6J-TeJgcf79RvYqTC7d7RGqkXpdHIC-sV1wBJQ4RuuCH8Wp56Jf54aCeJJVONWPtDhYsiH3etwKr7CNLQYzDaQTPp4jP-7afqu4U/s400/CYMERA_20200501_162103.jpg" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Per fer la crema, necessitarem:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh36tGR-RIpJU5vwjJoBG5sxzWU4ItG6VG7VeCpuCawUIHL2-iHHHtBQhLICbA-K7AMl34NrOX1Y6ajvM3fu0KqW1mZZ8uD5i1mUigbI1Cnxiw9omXvvVhRk6klLw39hOl8IAnR_71RzA8/s1600/CYMERA_20200501_162217.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh36tGR-RIpJU5vwjJoBG5sxzWU4ItG6VG7VeCpuCawUIHL2-iHHHtBQhLICbA-K7AMl34NrOX1Y6ajvM3fu0KqW1mZZ8uD5i1mUigbI1Cnxiw9omXvvVhRk6klLw39hOl8IAnR_71RzA8/s400/CYMERA_20200501_162217.jpg" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">500ml de llet</span></div>
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<span style="font-family: "verdana" , sans-serif;">4 yemes</span></div>
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<span style="font-family: "verdana" , sans-serif;">100 gr. de sucre</span></div>
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<span style="font-family: "verdana" , sans-serif;">40gr. de farina</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 pell de llimona</span></div>
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<span style="font-family: "verdana" , sans-serif;">Ficarem tots els ingredients dintre la jarra amb la paleta mescladora durant 10 minuts a 100 graus velocitat 3. Passat aquest temps ficarem 1 minut a velocitat 2 per a què es refredi.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Pelarem i tallarem les pomes per ficar-les damunt la tarta.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Ficarem la crema i la poma damunt la pasta brissa.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjMLmnxz3q8Q4rDRnJohFlYhynW5E1wajQSLLHjPT1ze8rCUrt1Fl1IR3AI82pqnYOY9eCkCTIRDBzIVnvQjRFeY1o5im5TzOrRFGSM0tbjeE5dzDIpCzgOGwA8pfUC3whC-_ygaNmihc/s1600/CYMERA_20200501_163014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="964" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjMLmnxz3q8Q4rDRnJohFlYhynW5E1wajQSLLHjPT1ze8rCUrt1Fl1IR3AI82pqnYOY9eCkCTIRDBzIVnvQjRFeY1o5im5TzOrRFGSM0tbjeE5dzDIpCzgOGwA8pfUC3whC-_ygaNmihc/s400/CYMERA_20200501_163014.jpg" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Ficarem les làmines de gelatina 10 minuts amb aigua per hidratar-les i les afegirem a la tarta.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxypAui1p7usiuqSXKYFFgfK5WYNp3d_953UZaU94J7817KLbYHUr0ODh7YnLjxmQAEddQddjGdMKKf_cBCSZvD_SvcAEaNR-iKQ3WlIVEfJnpbjMDumCHzVjtk_GMT3AIGJw_wReHvXQ/s1600/CYMERA_20200501_163308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="865" data-original-width="1600" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxypAui1p7usiuqSXKYFFgfK5WYNp3d_953UZaU94J7817KLbYHUr0ODh7YnLjxmQAEddQddjGdMKKf_cBCSZvD_SvcAEaNR-iKQ3WlIVEfJnpbjMDumCHzVjtk_GMT3AIGJw_wReHvXQ/s400/CYMERA_20200501_163308.jpg" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Ficarem la tarta al forn.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtDcNXAh3aAU6Qasc8GdCR-I7oc2gS1fRyLxl3dqDMXXrJZ_XOs_T811bAwZNez-sF-AQqxfFjpY1JWAoqeTBHfz8o4iIiF2f9ZudkmEj59Y4CW-TP3JDU6VZm1FTmr9rxSmc7v2fZDjk/s1600/CYMERA_20200501_163821.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1041" data-original-width="1600" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtDcNXAh3aAU6Qasc8GdCR-I7oc2gS1fRyLxl3dqDMXXrJZ_XOs_T811bAwZNez-sF-AQqxfFjpY1JWAoqeTBHfz8o4iIiF2f9ZudkmEj59Y4CW-TP3JDU6VZm1FTmr9rxSmc7v2fZDjk/s640/CYMERA_20200501_163821.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Bon profit</span></div>
<br />Un bon àpat i a taulahttp://www.blogger.com/profile/11945150114463156517noreply@blogger.com0tag:blogger.com,1999:blog-6891171806150431287.post-54753070902137990862020-04-25T17:34:00.001+02:002020-04-25T17:39:31.033+02:00Plum cake<h2 style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-As2Lpwb3Dn3wD_SXJAy7Vm-xDu5-R-bB1qNTAGOKKXufvtxDUur1OVtRYg1hwUAPZExqKpdw3BbOotTiX3eW80Bm34OuXjd-G9fczejTDsf98eW6vlFsT0PWMnXi4jBWhfIXJ6CRSw/s1600/CYMERA_20200425_164844.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1197" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-As2Lpwb3Dn3wD_SXJAy7Vm-xDu5-R-bB1qNTAGOKKXufvtxDUur1OVtRYg1hwUAPZExqKpdw3BbOotTiX3eW80Bm34OuXjd-G9fczejTDsf98eW6vlFsT0PWMnXi4jBWhfIXJ6CRSw/s640/CYMERA_20200425_164844.jpg" width="576" /></a><span style="font-family: "georgia" , "times new roman" , serif;"><b> </b></span><span style="font-family: "georgia" , "times new roman" , serif;"><b> PLUM CAKE</b></span></h2>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>INGREDIENTS</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB85dXMgcBVZSXYf0VAy-6JRLPBhPHa4dQR6d8E1q5UF-f_koXbBXDAOEcAnENv4vjJDvD3pkdrFO1Nf61e18puO87z5osQ44vRKV0rq-Lz8XN8ceF2OqD7Ax5lu10ptWIilnQsqZNd9s/s1600/CYMERA_20200425_164933.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1002" data-original-width="1600" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB85dXMgcBVZSXYf0VAy-6JRLPBhPHa4dQR6d8E1q5UF-f_koXbBXDAOEcAnENv4vjJDvD3pkdrFO1Nf61e18puO87z5osQ44vRKV0rq-Lz8XN8ceF2OqD7Ax5lu10ptWIilnQsqZNd9s/s400/CYMERA_20200425_164933.jpg" width="400" /></a></div>
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250 gr. d’oli verge d’oliva</div>
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250gr. de sucre</div>
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250gr. de farina</div>
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4 ous</div>
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1,5 c/c de llevadura amb pols</div>
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450gr. de fruits secs</div>
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<b>ELABORACIÓ</b></div>
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Començarem ficant el sucre i l’oli a un recipient. Barrejarem fins dissoldre tot el sucre. A continuació, introduirem els 4 ous i batrem. Per últim afegirem la farina i la llevadura i amb moviments envolvents ho dixarem tot ben barrejat. </div>
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Ficarem a precalentar el forn.</div>
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Mentrestant introduirem la massa resultant a un recipient.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbQ2nzBUQtlboPk5GpgaVyIV1UR1Ho2fretwjnvRpGjff4XSQwIUregkCRU2ekCAy-tFRtbp9rDNwR4_yxRQEBCrwfCATk_oHaL00zZOWyu-TxgdGX5KIMqBxwVTltjPZKM5APp-S2U9k/s1600/CYMERA_20200425_165136.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="884" data-original-width="766" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbQ2nzBUQtlboPk5GpgaVyIV1UR1Ho2fretwjnvRpGjff4XSQwIUregkCRU2ekCAy-tFRtbp9rDNwR4_yxRQEBCrwfCATk_oHaL00zZOWyu-TxgdGX5KIMqBxwVTltjPZKM5APp-S2U9k/s320/CYMERA_20200425_165136.jpg" width="277" /></a></div>
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Passarem els fruits secs per la farina i els afegirem a la massa.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8B0VZi6OYJCVuKATTMT_1R41P416dTThOHEgO73zhs5KkqundMjslDJaRumxKXG_FEdmIKiZd2gWqmddxUgSSDVWeTpLhKVjtpyUZ9D8NV-lB0q840GkAkgxCybY2h9q0SuT-OKD_PUA/s1600/CYMERA_20200425_165229.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1110" data-original-width="1600" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8B0VZi6OYJCVuKATTMT_1R41P416dTThOHEgO73zhs5KkqundMjslDJaRumxKXG_FEdmIKiZd2gWqmddxUgSSDVWeTpLhKVjtpyUZ9D8NV-lB0q840GkAkgxCybY2h9q0SuT-OKD_PUA/s320/CYMERA_20200425_165229.jpg" width="320" /></a></div>
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I cap al forn, 60 minuts a 175 graus.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKp7P6ejyvPxTdcIFlRnwtZujAM8gPD5EGG5cq1IWuL0C8TJSE6ChVYHrnRKnVVJg-gohuR_ehh4WpxugiIee4GtgYYtjIjRR0FKRleH7c3dnDvw4oJD9RH0msg2knFPhb0x_d0ePhCmk/s1600/CYMERA_20200425_172445.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="933" data-original-width="1600" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKp7P6ejyvPxTdcIFlRnwtZujAM8gPD5EGG5cq1IWuL0C8TJSE6ChVYHrnRKnVVJg-gohuR_ehh4WpxugiIee4GtgYYtjIjRR0FKRleH7c3dnDvw4oJD9RH0msg2knFPhb0x_d0ePhCmk/s640/CYMERA_20200425_172445.jpg" width="640" /></a></div>
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Un bon àpat i a taulahttp://www.blogger.com/profile/11945150114463156517noreply@blogger.com1tag:blogger.com,1999:blog-6891171806150431287.post-76825463281786116902019-10-27T00:23:00.001+02:002019-10-27T09:54:20.831+01:00Arròs amb congre<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga6NwfPPU-iaLAscFQ5lifbWxMFCiITuYAPQSphHaxeStnYIto_ogcHjb5tRJG1VkOduiWJUkxPywS5yNJH8TicpbxcE2cteshbOB0s_tdo6JbY2mjp6zBxwOECRrtshqRQxRN4_milFQ/s1600/CYMERA_20191026_205308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga6NwfPPU-iaLAscFQ5lifbWxMFCiITuYAPQSphHaxeStnYIto_ogcHjb5tRJG1VkOduiWJUkxPywS5yNJH8TicpbxcE2cteshbOB0s_tdo6JbY2mjp6zBxwOECRrtshqRQxRN4_milFQ/s640/CYMERA_20191026_205308.jpg" width="640" /></a></div>
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La recepta que us deixo avui és una combinació de productes frescos provinents de la nostra mar amb <b>arròs</b> i el <b>congre</b> com a protagonista, aprofitant la captura d'aquesta espècie aquest cap de setmana.</div>
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I per saber-ne una mica més:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSXsOdnWChbDfaHgqEnRun4cDMA8czBc8k3I0F99wpZ4LVYmjkXs7a2oFvyiWbV0w8nFUiawli6Xx2908dR4veEQbmWsS0spO3s79JX3VHXlds9LyqOJYIzZ9ap_wyLiJz6XUeoumQCOs/s1600/1572165190919136-0.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSXsOdnWChbDfaHgqEnRun4cDMA8czBc8k3I0F99wpZ4LVYmjkXs7a2oFvyiWbV0w8nFUiawli6Xx2908dR4veEQbmWsS0spO3s79JX3VHXlds9LyqOJYIzZ9ap_wyLiJz6XUeoumQCOs/s640/1572165190919136-0.png" width="360" /></a></div>
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<i>instagram: <a href="https://www.instagram.com/carpavil5/" target="_blank">@carpavil5</a></i></div>
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<u>Ingredients:</u></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUO151RFXikw7QseONKFy2xNMbBm0k6PKRPMAl7qazZayw7fx9aq5oI8qRlcurTQnafmQjwdBQB6lK3DEAqlZ_7ou5SQHbrF5K8u34YwRDrR_gpz9vbTCDwiwfZDMhxLRpxIBaTL-ZnFE/s1600/CYMERA_20191026_204333.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUO151RFXikw7QseONKFy2xNMbBm0k6PKRPMAl7qazZayw7fx9aq5oI8qRlcurTQnafmQjwdBQB6lK3DEAqlZ_7ou5SQHbrF5K8u34YwRDrR_gpz9vbTCDwiwfZDMhxLRpxIBaTL-ZnFE/s320/CYMERA_20191026_204333.jpg" width="320" /></a></div>
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400gr. d'arròs</div>
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200gr de congre (part de la ventresca)</div>
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sipia</div>
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llangostins</div>
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escamarlans</div>
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almejes</div>
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4 tomàquets madurs</div>
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2 cabeces d'alls</div>
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oli verge d'oliva</div>
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sal</div>
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brou de peix</div>
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safrà</div>
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<u>Elaboració:</u></div>
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<li>Primerament, fer el brou de peix. Deixar bullir uns 30 minuts.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDSFBmFcJY-pjJNPtjR2MnivUhyphenhyphenq3j6foacFOG0NRTusHae0agDJimjo-ElFTx-mwkdCuuC8QZOqI2306LlJQDpRBdX4l73o63IBMr4q4rVUDyx_qzxUuUcGw4OELRMQkEWTjqs9uPLwU/s1600/CYMERA_20191026_204231.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDSFBmFcJY-pjJNPtjR2MnivUhyphenhyphenq3j6foacFOG0NRTusHae0agDJimjo-ElFTx-mwkdCuuC8QZOqI2306LlJQDpRBdX4l73o63IBMr4q4rVUDyx_qzxUuUcGw4OELRMQkEWTjqs9uPLwU/s400/CYMERA_20191026_204231.jpg" width="400" /></a><br />
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<li style="text-align: justify;">Posar un raig d'oli verge d'oliva en una cassola de terrissa i fregir les dues cabeces d'alls sencers. Un cop daurats, pelar-los i picar-los en un morter amb una mica de sal. Reservar.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh_BfdArUSjBnbpkgDiNvw639kw4ErwqF7nEY0brpEsKM_jscWux1yg3w7NBKsp5Ybj2IPtnNrYygV-tv_3w9oPSBONehEJJQIZp2kbFXTngFvTawSlNAbTJxw2RVTGsYu7cILyk4CTZM/s1600/CYMERA_20191026_204119.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh_BfdArUSjBnbpkgDiNvw639kw4ErwqF7nEY0brpEsKM_jscWux1yg3w7NBKsp5Ybj2IPtnNrYygV-tv_3w9oPSBONehEJJQIZp2kbFXTngFvTawSlNAbTJxw2RVTGsYu7cILyk4CTZM/s400/CYMERA_20191026_204119.jpg" width="400" /></a></div>
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<li style="text-align: justify;">Amb el mateix oli que hem fregit les cabeces d'alls fregir el congre tallat a trossos, la sípia tallada, els llagostins i els escamarlans. Reservar.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmIZTRHVXerDysiSyVpVP_-q0WgzQu_iXBSYwRk8F1kva17h20Mq05SvOn5Rccq9Pd3sRQ7J08vRqHSUN0A8t5R7mrsMAnq0ExX_XM90BgHbTO7OG4Yp0lg9LYDgNQO4bwCS7DgZ1VD1o/s1600/CYMERA_20191026_204603.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmIZTRHVXerDysiSyVpVP_-q0WgzQu_iXBSYwRk8F1kva17h20Mq05SvOn5Rccq9Pd3sRQ7J08vRqHSUN0A8t5R7mrsMAnq0ExX_XM90BgHbTO7OG4Yp0lg9LYDgNQO4bwCS7DgZ1VD1o/s400/CYMERA_20191026_204603.jpg" width="400" /></a></div>
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<li style="text-align: justify;">Pelar i picar 2 alls i daurar al mateix oli que hem fregit la resta d'ingredients, afegir els tomàquets pelats i picats. Deixar fregir i afegir l'arròs, la picada, el peix i el marisc.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrad4mXoargqUOCsMiQB0SgPMjpCB0f9fj9SJuOK4FtcKgN0qziBjzfq_ReeHr2vvN7osDSQuAqt0nylDlBu62Hj3IwrcIOunD_JMcJET6LUrqyzXguPJQP14SI0ZsodrzTTzHKuNPKPs/s1600/CYMERA_20191026_204907.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1202" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrad4mXoargqUOCsMiQB0SgPMjpCB0f9fj9SJuOK4FtcKgN0qziBjzfq_ReeHr2vvN7osDSQuAqt0nylDlBu62Hj3IwrcIOunD_JMcJET6LUrqyzXguPJQP14SI0ZsodrzTTzHKuNPKPs/s400/CYMERA_20191026_204907.jpg" width="300" /></a></div>
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<li style="text-align: justify;">Afegir el brou ben calent. Quan arrenqui el bull, treure del foc i ficar dintre el forn uns 20 minuts a 220 graus. Fins que s'assequi el brou.</li>
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Bon profit!</div>
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Un bon àpat i a taulahttp://www.blogger.com/profile/11945150114463156517noreply@blogger.com4tag:blogger.com,1999:blog-6891171806150431287.post-77957645455152101992019-10-20T17:58:00.000+02:002019-10-27T09:58:07.753+01:00Arròs amb morena<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "verdana" , sans-serif;"> Desprès d'una tarda de pesca fructífera que millor que gaudir d'un bon peix fresc acompanyat d'arròs. A continuació us deixo la recepta però primer us penjo el video de com s'ha pescat la morena que he cuinat.</span></div>
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/0vnkUV1PecE/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/0vnkUV1PecE?feature=player_embedded" width="320"></iframe></div>
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<i>Instagram: <a href="https://www.instagram.com/carpavil5/" target="_blank">@carpavil5</a></i></div>
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<span style="font-family: "verdana" , sans-serif;"><u>Ingredients:</u></span></div>
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<span style="font-family: "verdana" , sans-serif;">400 gr. d'arròs</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 morena</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 ceba</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 tomàquets</span></div>
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<span style="font-family: "verdana" , sans-serif;">sal</span></div>
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<span style="font-family: "verdana" , sans-serif;">oli d'oliva</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 grans d'all</span></div>
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<span style="font-family: "verdana" , sans-serif;">julivert</span></div>
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<span style="font-family: "verdana" , sans-serif;"><u>Elaboració:</u></span></div>
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<li><span style="font-family: "verdana" , sans-serif;">Tallar la morena en dues parts. D'una banda, la part de la ventresca fins al cap i d'altra banda la part de la cua.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Agafar la part de la cua, aquesta part està repleta d'espines, per tant la utilitzarem per fer el brou. La fiquem a una cassola amb aigua i la fem bullir durant uns 30 minuts.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLCyYAgjdCTKAizSAyuQr9jP1vyXFpVqDlJltVuOaDYOfc1xRJXuN5mmA6-7Uck-gqAp_0T8M0edh_eWgHogpPrWZlBwLVOwk9iRQJ0471kudjq3E_krr10wRyy51oM4m45gMmFyu1KbE/s1600/CYMERA_20191020_165913.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1132" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLCyYAgjdCTKAizSAyuQr9jP1vyXFpVqDlJltVuOaDYOfc1xRJXuN5mmA6-7Uck-gqAp_0T8M0edh_eWgHogpPrWZlBwLVOwk9iRQJ0471kudjq3E_krr10wRyy51oM4m45gMmFyu1KbE/s320/CYMERA_20191020_165913.jpg" width="226" /></a></div>
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<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">Ficar una cassola amb oli al foc i ficar l'altra part de la morena prèviament salada. Un cop fregida la reservem.</span></li>
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<li><span style="font-family: "verdana" , sans-serif;">Al mateix oli, sofregir la ceba ben talladeta i el tomàquet.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXsbE6grehm_3xPSzwnYHOOLwdNKnOgTs9dc-UHSDi7xMM2LxfnYIVOWAibNlbl7tqM22tDIJKM4X3Z4fn3r9_QTRr4H-c05O9KNcTwYY30e-5iDP55JjorScnESP6ftCoiPXu7HkcRE4/s1600/CYMERA_20191020_165318.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXsbE6grehm_3xPSzwnYHOOLwdNKnOgTs9dc-UHSDi7xMM2LxfnYIVOWAibNlbl7tqM22tDIJKM4X3Z4fn3r9_QTRr4H-c05O9KNcTwYY30e-5iDP55JjorScnESP6ftCoiPXu7HkcRE4/s320/CYMERA_20191020_165318.jpg" width="320" /></a></div>
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<li><span style="font-family: "verdana" , sans-serif;">Un cop la ceba i el tomàquet estiguin sofregits afegir el brou, tirar l'arròs i deixar coure. Una estona abans de que acabi la cocció afegir la morena i salar al gust.</span></li>
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<li><span style="font-family: "verdana" , sans-serif;">Fer una picada amb els alls i el julivert. Afegir.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA6SCaOk7eG9kpJLicgVWw5p_9zkaytGkAwCGUCE2ONmYdsLobhwcUxzX3EeMmORuyOswwuuUdqtBOSGJxa_M1Hv4YnVtX9EOBxP0xBay_dVUuElGtetllaQTAv20SUsvk2dAyfIEcp0c/s1600/CYMERA_20191020_164649.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1588" data-original-width="1416" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA6SCaOk7eG9kpJLicgVWw5p_9zkaytGkAwCGUCE2ONmYdsLobhwcUxzX3EeMmORuyOswwuuUdqtBOSGJxa_M1Hv4YnVtX9EOBxP0xBay_dVUuElGtetllaQTAv20SUsvk2dAyfIEcp0c/s320/CYMERA_20191020_164649.jpg" width="285" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Bon profit!</span></div>
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<br />Un bon àpat i a taulahttp://www.blogger.com/profile/11945150114463156517noreply@blogger.com0tag:blogger.com,1999:blog-6891171806150431287.post-9646617008900672062019-05-06T01:50:00.003+02:002019-10-20T20:12:45.949+02:00Piruletes de xocolata<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF2mXTJiqBNookPke1efNbdI54HjYebS_RKxI_cAfjnPuKgXGeYbW0Tf_47KlKxTfufG5fb89iGILDjZoL2Gg8RdTPvJK2T_z31RscD8rI9yRSfv891MOe7i-dNeKE2wNhkJBbR26Q0oI/s1600/CYMERA_20190505_175704.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF2mXTJiqBNookPke1efNbdI54HjYebS_RKxI_cAfjnPuKgXGeYbW0Tf_47KlKxTfufG5fb89iGILDjZoL2Gg8RdTPvJK2T_z31RscD8rI9yRSfv891MOe7i-dNeKE2wNhkJBbR26Q0oI/s400/CYMERA_20190505_175704.jpg" width="398" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Els <b><u>ingredients</u></b> per fer unes 20 piruletes de xocolata són:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXtdK91VBfsBNp2gdmJmXKVNW66m6bvvkl4hC3fS4dW_BdHBsb_Ns6fjWeTnYrHCBC-NpJ2ce2a1vBzckRMcXrok6dOcOD3HaYKlEHukEqLDm9WQQu5vZlFZQ0AnVbnxSO-_9LCN8tDG8/s1600/CYMERA_20190505_234952.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1084" data-original-width="1017" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXtdK91VBfsBNp2gdmJmXKVNW66m6bvvkl4hC3fS4dW_BdHBsb_Ns6fjWeTnYrHCBC-NpJ2ce2a1vBzckRMcXrok6dOcOD3HaYKlEHukEqLDm9WQQu5vZlFZQ0AnVbnxSO-_9LCN8tDG8/s320/CYMERA_20190505_234952.jpg" width="299" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">100 gr. xocolate negre</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">200 gr.de mel</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">200 gr. de sucre</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">el suc de mitja llimona</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">50 gr. de mantequilla</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><i>Elaboració</i></b>: uns 20 min. <b><i>Cocció</i></b>: uns 15 min. </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Calentar la mel.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxS7vsw5mQmqmPloN_ehgm-woDhJQdDngmKiJjcn0_r4C5smVgVPceQQ9Roy5jexWUI5dVzAq5tLNL0CHZ8kl4HyFu_2V70YkkpcTCX6nAiWAFao1ikiYaZOn6hkul4N8DAbFRHSLNDqc/s1600/CYMERA_20190505_234638.jpg" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1202" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxS7vsw5mQmqmPloN_ehgm-woDhJQdDngmKiJjcn0_r4C5smVgVPceQQ9Roy5jexWUI5dVzAq5tLNL0CHZ8kl4HyFu_2V70YkkpcTCX6nAiWAFao1ikiYaZOn6hkul4N8DAbFRHSLNDqc/s400/CYMERA_20190505_234638.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Quan la mel comenci a bullir, afegir el sucre i mesclar bé<br />Deixar que bulli i agafi color daurat, sense deixar de remenar. Retirar l'olla del foc i afegir el suc de la llimona.</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAF9nTUDkOlJPkc_ueRWdVpGxTQYCoA_FAi_CWkK2uJZlyF4VkgaPAa2RO4YR8DrGu-Ez9EJ1q5zGAY71fZoFmX0R-2iyPiwy0GX4va1Da1qDvtmccSHOBrzpDNV1-EJdmjZgodHyocsQ/s1600/CYMERA_20190505_234325.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1079" data-original-width="1600" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAF9nTUDkOlJPkc_ueRWdVpGxTQYCoA_FAi_CWkK2uJZlyF4VkgaPAa2RO4YR8DrGu-Ez9EJ1q5zGAY71fZoFmX0R-2iyPiwy0GX4va1Da1qDvtmccSHOBrzpDNV1-EJdmjZgodHyocsQ/s400/CYMERA_20190505_234325.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Trossejar el xocolata i la mantequilla.</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-EOk8mebN5gv19zWeMPEViqUVN3GHM_qmA-5QmMnU4XbwrBSrtsrGoiLnQ3VhHCPudSfuJJpzzjJrPcKcIKD7K3yI3S3okgIsglDiK4gd_oBfEqU0r8etmifR-_JxvmOHbgk1UK4zfGE/s1600/CYMERA_20190505_234200.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="1152" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-EOk8mebN5gv19zWeMPEViqUVN3GHM_qmA-5QmMnU4XbwrBSrtsrGoiLnQ3VhHCPudSfuJJpzzjJrPcKcIKD7K3yI3S3okgIsglDiK4gd_oBfEqU0r8etmifR-_JxvmOHbgk1UK4zfGE/s200/CYMERA_20190505_234200.jpg" width="200" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large; text-align: center;">Afegim la xocolata i la mantequilla i remenem fins que quedi un caramel de xocolata homogeni.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Ficar una làmina de silicona o paper vegetal damunt la taula de treball. Amb una cullera, fer els discs de les piruletes. Ficar un escuradents tal i com s'observa a la fotografia.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Deixar que es refredin aproximadament 1hora abans de treure les piruletes de la làmina o paper.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Es poden conservar durant una setmana en un lloc fresc i dintre un recipient tancat hermèticament.</span></div>
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Un bon àpat i a taulahttp://www.blogger.com/profile/11945150114463156517noreply@blogger.com0tag:blogger.com,1999:blog-6891171806150431287.post-63813751893851541412016-07-25T00:17:00.001+02:002019-05-06T01:59:04.393+02:00Roses comestibles<div class="separator" style="clear: both; text-align: center;">
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<span style="font-weight: normal;"><i><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i><img height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbxnMY7YRolPepbqS8xmWXg1GampTZ5frtjXPBD5xDYdBT89NYOxQmL8yyRciuZPPpM3VQIUATnODFIYwgkGfoUN3_uOJJrCt_kToM8N3JPgvNAJWKe7Ao0uqooymRSl69RtLyKrekEsM/s400/CYMERA_20160724_203112.jpg" width="300" /></span></h2>
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<i><span style="font-family: "georgia" , "times new roman" , serif;"><b> Ingredients:</b></span></i></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJQFpMm101rhjDFivYk7seXM0lwCtHcziDc26AGiN_lrPxuQdAF0alJ7vlR2ICCxhN3OuL62MGPtUkgfRGwHSWLJmpd17KUaDQ4OUBW3pepVacTzuWHie4wU6FYS8sB5VDIvU4evuFkJg/s1600/20160723_215812.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJQFpMm101rhjDFivYk7seXM0lwCtHcziDc26AGiN_lrPxuQdAF0alJ7vlR2ICCxhN3OuL62MGPtUkgfRGwHSWLJmpd17KUaDQ4OUBW3pepVacTzuWHie4wU6FYS8sB5VDIvU4evuFkJg/s320/20160723_215812.jpg" width="180" /></a><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><i> Elaboració:</i></b></span></h3>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Per poder realitzar unes roses comestibles primer de tot s'ha de començar per la base, en la que, s'utilitza massa d'hojaldre. </i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Primerament es divideix la massa amb 6 talls(tal i com s'observa a la fotografia).</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Posteriorment, en un bol es barreja oli verge d'oliva i albahaca i amb l'ajuda d'un pinzell s'unta tota la massa, per un costat.</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>El següent pas és tallar els tomàquets i el carabassó a rodanxes i ficar-los damunt les tires d'hojaldre, tal i com s'observa a la fotografia.</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>S'embolica la tira d'hojaldre i ja està feta la rosa.</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>A un bol es fica un ou, pebre i sal, tot ben barrejat per pintar les roses abans de ficar-les al forn.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7kBluWK_RaUV-j7CwUEn5FugguWAC95_PPeNkgWh-mkkOONZmZ8P46_EuIs7GwdDo_AvaJ3V5rf20gV-Gddzphyphenhyphen986ezpHPL_nGQhp0ty01yOG-LDW5BxyCY4SAHXtKVg-lFzEFcbTBE/s1600/20160724_173332.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7kBluWK_RaUV-j7CwUEn5FugguWAC95_PPeNkgWh-mkkOONZmZ8P46_EuIs7GwdDo_AvaJ3V5rf20gV-Gddzphyphenhyphen986ezpHPL_nGQhp0ty01yOG-LDW5BxyCY4SAHXtKVg-lFzEFcbTBE/s400/20160724_173332.jpg" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht7Hk2qlxGIflkc7TqFfOYKj3rI_v6j01mPL175R_OEQqBPRFDHYo9Br58SIE7hysog22k8-LY-NPuS0mpFtKY4l_QgphWqeuMM5YlXE513Zp1zIFM59pIX0hw1duTDagzisCFjseY5B4/s1600/CYMERA_20160724_203220.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht7Hk2qlxGIflkc7TqFfOYKj3rI_v6j01mPL175R_OEQqBPRFDHYo9Br58SIE7hysog22k8-LY-NPuS0mpFtKY4l_QgphWqeuMM5YlXE513Zp1zIFM59pIX0hw1duTDagzisCFjseY5B4/s200/CYMERA_20160724_203220.jpg" width="150" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>S'introdueixen al forn precalentat a 180º durant uns 20-25 minuts aproximadament.</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Es retiren del forn i es deixen refredar.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguz7WJj1VY9e5q__JkGk0FNsC1m5-2LtyFFJZxGrMztNxreOB5q2Yyss18TuCzbPlaiutEphBU89ed4eJiWi8CEcJd-yqGHX6l_th2LxkAYk4K2BDuQ1q-GPYU9aJrvv5AQFT0DSKJGhU/s1600/20160723_232123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguz7WJj1VY9e5q__JkGk0FNsC1m5-2LtyFFJZxGrMztNxreOB5q2Yyss18TuCzbPlaiutEphBU89ed4eJiWi8CEcJd-yqGHX6l_th2LxkAYk4K2BDuQ1q-GPYU9aJrvv5AQFT0DSKJGhU/s400/20160723_232123.jpg" width="400" /> </a> </div>
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<i><span style="font-family: "georgia" , "times new roman" , serif;">Ja es pot emplatar. Bon profit!</span></i></div>
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Un bon àpat i a taulahttp://www.blogger.com/profile/11945150114463156517noreply@blogger.com0tag:blogger.com,1999:blog-6891171806150431287.post-63512641575011465502016-07-21T20:06:00.000+02:002019-05-06T02:00:07.449+02:00Milfulls de poma<div class="separator" style="clear: both; text-align: center;">
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<img height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR8Yf9EDdnvYxnc8Gy89HYOFTtTEmLI7M4rzfKd-HxWmsrZ9fZknpiKCcSKpPodtPUvGedMoEbXolhSp0_18nWEOgEd2IlTFpQZ-p4B-8Uj0bYEm6qe3CPq5vkQyWG_LYL3BXysTbWTIk/s400/20151128_183007.jpg" width="400" /></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><i><br /></i></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Ingredients:</i></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>1 làmina d'hojaldre</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>3 pomes</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>170 gr. de sucre moreno</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>1 ou</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>3 yemes d'ou</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>1/2 litre de llet</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>40 gr. de farina refinada</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>80 gr. de mantega.</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>1/2 cullereta de canella amb pols</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i><b><u>Per fer la crema pastelera</u>:</b></i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Ficar la llet a una cassola amb 120gr de sucre moreno i la canella. Remenar bé i deixar que s'acalentia sense que bullia. Reservem .</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYJMGDDMWMeIIU0-7P68I8V8__LjNyHENl11Us-SE-rtIeM73KBLibgcxU0cm7LaZymOpaTMys2ldI8gYgVzz8Y78xeKGjl-51gBn4L5XAO5LvIjPG5EVOmNdYv8c5-Ou7E6kJEwYW9TI/s1600/CYMERA_20160719_203954.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYJMGDDMWMeIIU0-7P68I8V8__LjNyHENl11Us-SE-rtIeM73KBLibgcxU0cm7LaZymOpaTMys2ldI8gYgVzz8Y78xeKGjl-51gBn4L5XAO5LvIjPG5EVOmNdYv8c5-Ou7E6kJEwYW9TI/s400/CYMERA_20160719_203954.jpg" width="400" /> </a> </div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Ficar a un bol les yemes i la farina. Batre. Afegir un got de llet calenta i barrejar-ho bé fins que quedi homogeni. Acabar d'afegir la llet restant sense deixar de remenar. Passar-ho a la cassola i ficar de nou al foc. Remenar fins que quedi espès. Introduir la crema dintre una mànega </i></span><i style="font-family: Georgia, "Times New Roman", serif;">pastissera i deixar-la refredar a la nevera.</i></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>A continuació es talla la fulla d'hojaldre amb 3 rectangles. Es pinten amb ou batut. I es fiquen al forn a 200º durant 5 minuts. Tal i com s'observa a la fotografia.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPPA3ngJUoObTaVCsRjYnrechShS4uHJVqvqWsGJj60sPykaQxV7uR_oTeM_nD8Zc5CCeRlbx-bvSHVCqVw5RKptPirN8ZxnmjUmrARYSI2tRsIVVHuIdJ1V6OGrzjUsx-M2IKkF55900/s1600/20151128_175826.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPPA3ngJUoObTaVCsRjYnrechShS4uHJVqvqWsGJj60sPykaQxV7uR_oTeM_nD8Zc5CCeRlbx-bvSHVCqVw5RKptPirN8ZxnmjUmrARYSI2tRsIVVHuIdJ1V6OGrzjUsx-M2IKkF55900/s400/20151128_175826.jpg" width="400" /></a></div>
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<i><span style="font-family: "georgia" , "times new roman" , serif;">Mentrestant, es pelen les pomes, es treu el cor i es tallen a galls.</span></i></div>
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<i><span style="font-family: "georgia" , "times new roman" , serif;">Es fiquen a la paella i es saltegen, quan estan una mica calentes es tira el sucre i la mantega trossejada. </span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwwPH0SAaE8WNXqU5YZZJw0PpaOuDhJI7ayw6Ot-P5ZokyYCP1BSdbANZljQ9M2U0zuHVZ58C0ycAm93AM_wiByrSCzmS-pzwP7PzyRrbU0rq26WLinN7I5y7QDzfwTNwepHdQnWdIGNI/s1600/CYMERA_20160720_111717.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwwPH0SAaE8WNXqU5YZZJw0PpaOuDhJI7ayw6Ot-P5ZokyYCP1BSdbANZljQ9M2U0zuHVZ58C0ycAm93AM_wiByrSCzmS-pzwP7PzyRrbU0rq26WLinN7I5y7QDzfwTNwepHdQnWdIGNI/s400/CYMERA_20160720_111717.jpg" width="400" /></a></div>
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<i><span style="font-family: "georgia" , "times new roman" , serif;">Es treuen els hojaldres del forn i s'obren per la mitat però a lo llarg, tal i com s'observa a la fotografia.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS9cCHsbClDNFeHz3fzYNLt4uNuEvPbB2LH5l9yITlkgh67U3DSWvqW4sP_0rnnzudpFR5ps4DQtVMLGnLK9eXX9PG3xW9SCfPGI95vZnzdCv6pTYM2iDrp4loDo95b5xFrl55Qq4fDeg/s1600/CYMERA_20160720_110924.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS9cCHsbClDNFeHz3fzYNLt4uNuEvPbB2LH5l9yITlkgh67U3DSWvqW4sP_0rnnzudpFR5ps4DQtVMLGnLK9eXX9PG3xW9SCfPGI95vZnzdCv6pTYM2iDrp4loDo95b5xFrl55Qq4fDeg/s400/CYMERA_20160720_110924.jpg" width="300" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Damunt d'una base d'hojaldre es fica una tira de pomes. Damunt un tros d'hojaldre amb la part interior cap amunt i es cobreix amb crema pastisser</i></span><span style="font-family: "georgia" , "times new roman" , serif;"><i>a. </i></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeg_wQVy14DrbXwgT9POKHcAustlQE1wO5sdcWufe95hShou6Csl_e-dZOy1ZFkBPy7nuwTKearkROrwO8Opa23YW-S8O4aa6kuS4ueDYem_ZIDbUx67twUklHY0UQDYP3eG3cEmYz-FU/s1600/CYMERA_20160720_111026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeg_wQVy14DrbXwgT9POKHcAustlQE1wO5sdcWufe95hShou6Csl_e-dZOy1ZFkBPy7nuwTKearkROrwO8Opa23YW-S8O4aa6kuS4ueDYem_ZIDbUx67twUklHY0UQDYP3eG3cEmYz-FU/s400/CYMERA_20160720_111026.jpg" width="300" /> </a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Per últim, tapar amb una capa de milfulls. I ja es pot servir.</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Bon profit!</i></span></div>
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Un bon àpat i a taulahttp://www.blogger.com/profile/11945150114463156517noreply@blogger.com0tag:blogger.com,1999:blog-6891171806150431287.post-65639910754755921052016-07-12T20:50:00.004+02:002016-07-12T20:51:49.104+02:00Cremador<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><i>Cremador</i></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Utensili que s'utilitza per cremar principalment postre com per exemple la crema catalana.</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>S'ha de deixar escalfar al foc una bona estona per a què el seu funcionament doni bons resultats.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZw_P6g2O22Frg-rgygPBV9cDjRAPRujD8IbO8OJ-bNklKVdFoKZM2-hXmE19a7q_tAp8X-HHIdIeJ7GJ3VGrSnH03ScVpxRb45zxjHVR-X_IZluuq2NQceIdHTvzhO5tp7Dh66WpjZwY/s1600/CYMERA_20160712_204459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZw_P6g2O22Frg-rgygPBV9cDjRAPRujD8IbO8OJ-bNklKVdFoKZM2-hXmE19a7q_tAp8X-HHIdIeJ7GJ3VGrSnH03ScVpxRb45zxjHVR-X_IZluuq2NQceIdHTvzhO5tp7Dh66WpjZwY/s400/CYMERA_20160712_204459.jpg" width="400" /> </a> </div>
Un bon àpat i a taulahttp://www.blogger.com/profile/11945150114463156517noreply@blogger.com0tag:blogger.com,1999:blog-6891171806150431287.post-46168743065741981742016-07-12T20:27:00.001+02:002016-07-12T21:09:23.000+02:00Crema catalana<h2 style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b>CREMA CATALANA</b></span></h2>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Ingredients:</i></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>1 litre de llet</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>8 yemes</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>200 gr. de sucre</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>40 gr. de farina</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>la pell d'una llimona</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>la pell d'una taronja</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>un polsim de canella</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i><b>Elaboració:</b></i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Recepta feta amb la <u>Mycook.</u> </i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Ficar la paleta mescladora a les cuxilles i introduir tots els ingredients a la jerra començant per la llet. programar 13 minuts, 100º, velocitat 3.</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Passat aquest temps, programar 1 minut, velocitat 2 per gelar la crema i evitar grumolls.</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Per últim colar-la per retirar les pells i la canella.</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Ficar a les cassoletes de terra i deixar refredar.</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Servir cremades.</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Per cremar es fica sucre al damunt i amb el <a href="http://miriammmairim.blogspot.com.es/search/label/cremador" rel="nofollow" target="_blank">cremador</a> calentat al foc es crema. </i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>També es pot usar un soplete de cuina.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV-Mf7R2IO9g-AOp9fViSdnYOUN7pVTxF4bUcoakLfuB9NVLMTeEKnTZfWqHSGPq6jk7XwjzuvgB347qyBh99DJozkFi9R_epevvIAz6lIDLmSBAmmHd5udPRWwPRHXStDPlcUM76OYCA/s1600/20151013_210452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV-Mf7R2IO9g-AOp9fViSdnYOUN7pVTxF4bUcoakLfuB9NVLMTeEKnTZfWqHSGPq6jk7XwjzuvgB347qyBh99DJozkFi9R_epevvIAz6lIDLmSBAmmHd5udPRWwPRHXStDPlcUM76OYCA/s400/20151013_210452.jpg" width="400" /></a></div>
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Un bon àpat i a taulahttp://www.blogger.com/profile/11945150114463156517noreply@blogger.com0tag:blogger.com,1999:blog-6891171806150431287.post-82096876770937681872016-07-12T19:45:00.003+02:002019-05-06T02:01:52.968+02:00Lasanya<div class="separator" style="clear: both; text-align: center;">
<img height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu8iUerTGhYsXYiTAT438wrJRrZdjlJ85HCEJB_qlWfn88O28NBUrvFpgB7KZh5NG0STIcUMBcXp-UFl97LiBbiuObt9tpUNLDfvgryfayiIgVKlvtLnHlFsA5ztAki_Bvf8sZ5lpb-CQ/s400/1.jpg" width="400" /></div>
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<b style="font-family: Georgia, "Times New Roman", serif;"><i><br /></i></b></div>
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<b style="font-family: Georgia, "Times New Roman", serif;"><i>Ingredients:</i></b></div>
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<b style="font-family: Georgia, "Times New Roman", serif;"><i><br /></i></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>- 20 làmines de pasta </i></span><span style="font-family: "georgia" , "times new roman" , serif;"><i>lasanya</i></span></div>
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<i style="font-family: Georgia, "Times New Roman", serif;"> - formatge ratllat</i></div>
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<b style="font-family: Georgia, "Times New Roman", serif;"><i><br /></i></b></div>
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<b><i><u style="font-family: Georgia, "Times New Roman", serif;">Per fer la salsa: </u><span style="font-family: "georgia" , "times new roman" , serif;"> </span><u><span style="font-family: "georgia" , "times new roman" , serif;">Per fer la beixamel:</span></u></i></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i><b> </b> (o es pot comprar elaborada)</i></span></div>
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<b style="font-family: Georgia, "Times New Roman", serif;"><i><br /></i></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>- Un rajolí d'oli verge d'oliva - 30 gr. de mantega</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>- 2 cebes - 50 gr. de farina</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>- 2 pastanagues - mig litre de llet</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>- 3 tomàquets - un pessic de sal</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>- 1 fulla de lloré - nou moscada</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>- 350 gr. de carn picada - pebre blanc mòlt</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>- Un pessic de sal</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>- Un polsim de pebre negre mòlt</i></span></div>
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<b><i><span style="font-family: "georgia" , "times new roman" , serif;">Elaboració:</span></i></b></div>
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<b><i><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i></b></div>
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<i><span style="font-family: "georgia" , "times new roman" , serif;">Primerament s'elabora la salsa bolonyesa.</span></i></div>
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<i><span style="font-family: "georgia" , "times new roman" , serif;"> Per fer-ho es fica l'oli verge d'oliva a una paella i es sofregeix la ceba trossejada, es deixa uns 3 o 4 minuts i s'afegeix la pastanaga trossejada, el tomàquet i una pisca de sal. Passats 5 minuts aproximadament s'afegeix la fulla de lloré i la carn picada, prèviament sal pebrada. Es deixa sofregir durant uns 7 minuts. Per acabar es passa per la picadora. </span></i></div>
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<i><span style="font-family: "georgia" , "times new roman" , serif;">I ho reservem.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX36X4-uwmK3F7YP7I7keSjXNmU5HmfWxrIRWYRTgMxxOiR0fFen-CGqTWqBqYpLxjMUhDC0ZIVYHu74JFSrr3xGrXnIrsehdXSohXximgEazqAlgmh4ikvKnffjdAkyrRt3Np1XJMlWc/s1600/20160321_123852.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX36X4-uwmK3F7YP7I7keSjXNmU5HmfWxrIRWYRTgMxxOiR0fFen-CGqTWqBqYpLxjMUhDC0ZIVYHu74JFSrr3xGrXnIrsehdXSohXximgEazqAlgmh4ikvKnffjdAkyrRt3Np1XJMlWc/s400/20160321_123852.jpg" width="225" /> </a> </div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Per elaborar la beixamel.</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>A una paella es derriteix la mantega, un cop desfeta s'afegeix la farina i es remena fins formar una crema homogènia. A continuació es va introduint la llet, la sal, la nou moscada i el prebre blanc. Es deixa coure durant 3 minuts sense deixar de remenar.</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>(en aquesta recepta la beixamel utilitzada és de compra)</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Salsa bolonyesa feta i beixamel elaborada s'ajunten per formar una sola salsa. Però tenir en comte de reservar una mica de beixamel.</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Vigilar que estiguin ben barrejades.</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Per fer el muntatge amb les plaques:</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Utilitzar, preferiblement, una safata fonda. Untar amb mantega el fons de la safata i colocar les primeres plaques. Cobrir amb la salsa elaborada i tapar amb una segona capa de plaques i així successivament anant fent pisos tal i com es pot visualitzar a les fotografies.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVvOg5Gt4laFqQkqIKwCej20Z6IZt4FaTFiF7brUiTC3W9_AmBt5q0xiqec40mTLMAN-xsKivsStPQr8yRpe56iLtkdT3TaHgl1SQ7beBQmMG-XBjxQPnIH61XZxJR1YiWmbA6Zx6NzZk/s1600/las.1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVvOg5Gt4laFqQkqIKwCej20Z6IZt4FaTFiF7brUiTC3W9_AmBt5q0xiqec40mTLMAN-xsKivsStPQr8yRpe56iLtkdT3TaHgl1SQ7beBQmMG-XBjxQPnIH61XZxJR1YiWmbA6Zx6NzZk/s640/las.1.png" width="640" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Un cop es tinguin els pisos fets s'unta amb beixamel fins que estigui tot ben cobert.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm9woINwVJkXZG_1RXRCMQPqqttO9-1DXAkNF6J875JmgOeDQF7aw-uytyzLCEA5nlVj8WYG3zlz9U8j9UjSeT19tUdmWhlol1D7zFZLNPXIcDQVxhWKl_Yg0n00Ce7-EChyC6A21vtc4/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm9woINwVJkXZG_1RXRCMQPqqttO9-1DXAkNF6J875JmgOeDQF7aw-uytyzLCEA5nlVj8WYG3zlz9U8j9UjSeT19tUdmWhlol1D7zFZLNPXIcDQVxhWKl_Yg0n00Ce7-EChyC6A21vtc4/s400/3.jpg" width="400" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Per acabar, es cobreix amb formatge ratllat.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjSZWmfd2OqN1TsMKvhVRsUIBiMlda35ugGFj3UJKul9I3xQ94x7QqI2UKKjD-Xai5PO_EC4vxJWmKbcZaDSbqVOAPssH-y2726HcIWmrmMfJ3cAc22_WCPwjjx07o9Kdt2NL1MHz4_Kk/s1600/20160321_125612.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjSZWmfd2OqN1TsMKvhVRsUIBiMlda35ugGFj3UJKul9I3xQ94x7QqI2UKKjD-Xai5PO_EC4vxJWmKbcZaDSbqVOAPssH-y2726HcIWmrmMfJ3cAc22_WCPwjjx07o9Kdt2NL1MHz4_Kk/s400/20160321_125612.jpg" width="400" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>I es fica al forn precalentat a 180º durant uns 15 minuts aproximadament. Fins que es dauri el formatge ratllat.</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqb0uCohaFbmwL1g0nTlXBZ_Gi8PtrQTEoyLmMw6aB8qDFGc016wrcMJVw_je2tJoYMSqhRqg_LqKh-6ny_xq31XKxDs5V580dOvitY7jKPglMa2Me0B6456gMi5vMNUmJ4mwQ1s5oFgY/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqb0uCohaFbmwL1g0nTlXBZ_Gi8PtrQTEoyLmMw6aB8qDFGc016wrcMJVw_je2tJoYMSqhRqg_LqKh-6ny_xq31XKxDs5V580dOvitY7jKPglMa2Me0B6456gMi5vMNUmJ4mwQ1s5oFgY/s400/2.jpg" width="400" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Ja es pot servir.</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Bon apetit!</i></span></div>
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Un bon àpat i a taulahttp://www.blogger.com/profile/11945150114463156517noreply@blogger.com0tag:blogger.com,1999:blog-6891171806150431287.post-72864253006077764992016-03-29T19:50:00.002+02:002019-05-06T02:03:06.657+02:00Hamburgueses infantils<h2 style="clear: both; text-align: center;">
<img height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvV7xi_kAR-UZnoq8nb2nGtHbZOSHB9dyQ-zLw6AW7QcpMXeqEjyReUN6TPXb7n6owpq91QDSs1Xsp9E_VdGFQZrUODEHJ7Tru6pyBzkbvdWp6ZVTZh3AyrkwTUTk4m9U8-1WS1z3sLXI/s400/burguer.png" width="274" /></h2>
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<i><span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></i></h3>
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<i><span style="font-family: "georgia" , "times new roman" , serif;">500gr. de carn picada.</span></i></div>
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<i><span style="font-family: "georgia" , "times new roman" , serif;">un ou</span></i></div>
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<i><span style="font-family: "georgia" , "times new roman" , serif;">pa ratllat</span></i></div>
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<i><span style="font-family: "georgia" , "times new roman" , serif;">pebre negre</span></i></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>julivert</i></span><i><span style="font-family: "georgia" , "times new roman" , serif;"> trossejat</span></i></div>
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<i><span style="font-family: "georgia" , "times new roman" , serif;">formatge ratllat</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYObxRZHh1isrYwBbucDsKvq7gsotRg26ZRKaTGMzZX-IF8gXNg_LNfeVT5Rk5he9epKfJEsvaGNnsfXFoDTrzUBBAsAhm3nJgGzA0XlctJSLuYlUxEEZsKdOJO-MIJefZfAn8Gfb54mQ/s1600/IMG-20160321-WA0011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYObxRZHh1isrYwBbucDsKvq7gsotRg26ZRKaTGMzZX-IF8gXNg_LNfeVT5Rk5he9epKfJEsvaGNnsfXFoDTrzUBBAsAhm3nJgGzA0XlctJSLuYlUxEEZsKdOJO-MIJefZfAn8Gfb54mQ/s400/IMG-20160321-WA0011.jpg" width="400" /></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Elaboració:</i></span></h3>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Primerament es salpebra la carn picada i es barreja amb l'ou.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxK_2Pl8A8SiPGKlQGSSEatHWJZznMvTarxsu8FSvgw8VzIxzwfSx7m1DVxho0liPFnmRYJLncFOdYYN-uyG0FSuBrZ0HVibx6tgoB9a-ULgnIwkJhvjhdjWTxSkTSQYymGxl5HzIbTyw/s1600/20160321_220941.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><i><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxK_2Pl8A8SiPGKlQGSSEatHWJZznMvTarxsu8FSvgw8VzIxzwfSx7m1DVxho0liPFnmRYJLncFOdYYN-uyG0FSuBrZ0HVibx6tgoB9a-ULgnIwkJhvjhdjWTxSkTSQYymGxl5HzIbTyw/s400/20160321_220941.jpg" width="400" /></i></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Quan s'ha format una massa compacta s'afegeix el pa ratllat i el julivert.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU2nl8VR4hphgKY5DZxhEP4_zB6lLo-RMRD0qIe5IikKPahqWFujItdbOd5bqSGy-dVd4YiXhnso0MIYJRwIKpRoNiPkao461iz7kMTpq8kw3jzu3cD-mlaagSvmn02xq_U88ZEVSd2q4/s1600/20160321_221359.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><i><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU2nl8VR4hphgKY5DZxhEP4_zB6lLo-RMRD0qIe5IikKPahqWFujItdbOd5bqSGy-dVd4YiXhnso0MIYJRwIKpRoNiPkao461iz7kMTpq8kw3jzu3cD-mlaagSvmn02xq_U88ZEVSd2q4/s400/20160321_221359.jpg" width="400" /></i></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Si es vol donar un gust diferent a l'hamburguesa li podem afegir altres ingredients </i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>com per exemple: formatge. </i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>En aquest cas formatge ratllar de 4 tipus diferents.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicmNfawAJKK1Fvj7sNB3wljEru3zQYn71x02mv9zhFgnRXntGG_FMZWHSSrBHGiT3rOSgOIfiPuptw93m0Y7-BRguIctwWSLbFsLRKpolellB0E0JXAcfhXCVzHJvMZqxbbl40rOSTklA/s1600/20160321_221821.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><i><img border="0" height="117" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicmNfawAJKK1Fvj7sNB3wljEru3zQYn71x02mv9zhFgnRXntGG_FMZWHSSrBHGiT3rOSgOIfiPuptw93m0Y7-BRguIctwWSLbFsLRKpolellB0E0JXAcfhXCVzHJvMZqxbbl40rOSTklA/s400/20160321_221821.jpg" width="400" /></i></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Un cop tot ben barrejat es fica la carn picada junt amb els altres ingredient damunt el taulell i amb l'ajuda del corró es deixa plana i amb un gruix uniforme. </i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Ja es poden fer les hamburgueses. </i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Com que aquestes estan pensades pels més petits, el motlle és infantil.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9I-s8XZxl3DbgFwmQ9lihGRK4mlByF4Y5-lZ2gyNTAe9DRGsxeBg36m9MZhHobtqgaS6euwg7_t8AHX8DhMDToLRc57yzOrBVt0hLhSeD1cuSw1nby7lc4_CdZnjfkskWb8AIF0BfshM/s1600/20160321_222529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><i><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9I-s8XZxl3DbgFwmQ9lihGRK4mlByF4Y5-lZ2gyNTAe9DRGsxeBg36m9MZhHobtqgaS6euwg7_t8AHX8DhMDToLRc57yzOrBVt0hLhSeD1cuSw1nby7lc4_CdZnjfkskWb8AIF0BfshM/s400/20160321_222529.jpg" width="400" /></i></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtgEOuV3wm9QXAf_LG1-G16wQnxrLZ_lYBQICRUszq5Sd2f8u5wGNWv0i07Ev6KCjRagrnnKY3L4rfK-HeDGYLqRa6uG7XGK2KymgaMBgDzZU5ycBbrifiaEFmUhefUmGHEl5Ma_0Y1u0/s1600/20160321_223454.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><i><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtgEOuV3wm9QXAf_LG1-G16wQnxrLZ_lYBQICRUszq5Sd2f8u5wGNWv0i07Ev6KCjRagrnnKY3L4rfK-HeDGYLqRa6uG7XGK2KymgaMBgDzZU5ycBbrifiaEFmUhefUmGHEl5Ma_0Y1u0/s400/20160321_223454.jpg" width="400" /></i></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>La cocció pot variar. Es poden fregir amb un bon rajolí d'oli d'oliva o a la planxa tal i com es mostra a la fotografia següent</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZqCVUXGBsMFjN049Vwrmm1KBlh7ehZzP61DUsj8vDUURVYopwBBYscNyGMgNUNbq9LAdqFOIzKYS0uR6XSrzfkNDaCsYbXfF3AI8NJeemwmRVb-0I8iKw4JfI-OFo4lQOdZrLJjFAs1g/s1600/20160321_223751_001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><i><img border="0" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZqCVUXGBsMFjN049Vwrmm1KBlh7ehZzP61DUsj8vDUURVYopwBBYscNyGMgNUNbq9LAdqFOIzKYS0uR6XSrzfkNDaCsYbXfF3AI8NJeemwmRVb-0I8iKw4JfI-OFo4lQOdZrLJjFAs1g/s400/20160321_223751_001.jpg" width="400" /></i></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>I ja les podem degustar! </i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvV7xi_kAR-UZnoq8nb2nGtHbZOSHB9dyQ-zLw6AW7QcpMXeqEjyReUN6TPXb7n6owpq91QDSs1Xsp9E_VdGFQZrUODEHJ7Tru6pyBzkbvdWp6ZVTZh3AyrkwTUTk4m9U8-1WS1z3sLXI/s1600/burguer.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><i></i></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Bon profit!</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOe3XcYa4AJq653KJPy8RKbwn1FQauq2QZP95mxCMn-jVGGa6Fxw6RhEyotGdxm_r_tC7fauvQ_GFCniVu_Z8lmna-8GUjLgDEnZIE-7nEdWr5a1uSotfs_t7lj1_5AxyfPi6Ko6FquHQ/s1600/IMG-20160321-WA0011.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">:</a>Un bon àpat i a taulahttp://www.blogger.com/profile/11945150114463156517noreply@blogger.com1tag:blogger.com,1999:blog-6891171806150431287.post-70165492189543158232015-11-29T00:33:00.000+01:002019-05-06T02:04:14.134+02:00Saltejat de tardor<h2 style="clear: both; text-align: center;">
<img height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7EkWe-wbrhxK3MMe_dL6i7U2JWdfhosmc_IJB0aZejh9tXvV5HKJAa5gLKFM7mAUEggr_to8gZahhyphenhyphenEdrRFDYT7tNpI1cp4QYTnseh3n-ucK5m-7Ijt86XIRsImRtiTmEqvsg8Fh5as/s400/20151128_140304.jpg" width="400" /></h2>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><b><i><br /></i></b></span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><b><i><u>Ingredients</u></i></b></span></h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTeYYzMjmiAW5zzpgDcN_Qg1sWVGXhCTiQIdHqAVejCUjioF_2ZkRXS0Qb3GCuVAzjVNoqg1NnsemnEwP8d2-IQ3FF14fQ0jlkunRoirj1pyFr9UOJ6jetr2iRpuEpjxweni3pfkKjZEQ/s1600/20151128_132742.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTeYYzMjmiAW5zzpgDcN_Qg1sWVGXhCTiQIdHqAVejCUjioF_2ZkRXS0Qb3GCuVAzjVNoqg1NnsemnEwP8d2-IQ3FF14fQ0jlkunRoirj1pyFr9UOJ6jetr2iRpuEpjxweni3pfkKjZEQ/s320/20151128_132742.jpg" width="179" /></a><span style="color: #783f04; font-size: large;"><i> </i></span><br />
<span style="color: #783f04; font-size: large;"><i><br /></i></span>
<span style="color: #783f04; font-size: large;"><i><br /></i></span>
<span style="color: #783f04;"><i>200 gr. de pasta</i></span><br />
<span style="color: #783f04;"><i>100 gr. espinacs</i></span><br />
<span style="color: #783f04;"><i>100 gr. de faves baby</i></span><br />
<span style="color: #783f04;"><i>3 alls</i></span><br />
<span style="color: #783f04;"><i>50 gr. de pernil serrà</i></span><br />
<span style="color: #783f04;"><i>1 taronja</i></span><br />
<span style="color: #783f04;"><i>un polsim d'herbes provençals en espècie</i></span><br />
<span style="color: #783f04;"><i>oli verge d'oliva</i></span><br />
<span style="color: #783f04;"><i>sal</i></span><br />
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><i><u>Elaboració</u></i></span></h3>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><i><u><br /></u></i></span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><i>1. Primerament s'ha de ficar la pasta a bullir amb aigua, un pessic de sal i un raig d'oli verge d'oliva. Aproximadament 10 minuts.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6k6HKAF8sGZc9Y8BRZI7gSWl1MlpwV_u7Qmg9aFLgEpXTJkAM_WkwPDS94IefuhL5x1eWVYj5dxNYJoCt2bDqq7JtTGoh9IBUABiT_ecW3sB0H5uNccgPFHB6deTZ5BmZVe9jh9vqNu0/s1600/20151128_134554.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6k6HKAF8sGZc9Y8BRZI7gSWl1MlpwV_u7Qmg9aFLgEpXTJkAM_WkwPDS94IefuhL5x1eWVYj5dxNYJoCt2bDqq7JtTGoh9IBUABiT_ecW3sB0H5uNccgPFHB6deTZ5BmZVe9jh9vqNu0/s320/20151128_134554.jpg" width="320" /></a></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><i><u><br /></u></i></span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><i><u><br /></u></i></span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><i>2. Es prepara l'oli per donar sabor al nostre plat.</i></span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><i> A una paella es fica un bon raig d'oli verge d'oliva, si tira l'espècie (les herbes provençals) i la pela d'una taronja.</i></span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><i>Es va remenant.</i></span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhESJc3MuzXRyJCVOTaxRs6soQzvJjyzs51atJhjj7bXxm_eO7lpx9IlHQbDa1eGQLaEZFdAJ0jeCmAM6Plu_pdOdZlLF1aO3Uk1XHqojjThn4kLZFpLTjKL7mwLYB31WujGvOEX9Wsf_A/s1600/20151128_133637.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhESJc3MuzXRyJCVOTaxRs6soQzvJjyzs51atJhjj7bXxm_eO7lpx9IlHQbDa1eGQLaEZFdAJ0jeCmAM6Plu_pdOdZlLF1aO3Uk1XHqojjThn4kLZFpLTjKL7mwLYB31WujGvOEX9Wsf_A/s400/20151128_133637.jpg" width="400" /></a></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><i>3. Es trossegen els tres alls i s'introdueixen a la paella. </i></span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><i>Treure la pell de taronja un com l'oli estigui llest.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUA5d3S8i1jJGiDa71ghaVdCz6CaiNStJyFcV-Cv5EtQubqay88ToHwNZRcO1p-6YA8nk8R1-EiswbDlTg1I9_QhCp_KlIQIGiECK3tLlC083E1R-ey4msJVMCrKZd-GrlbT0oQp8c3qs/s1600/20151128_134440.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUA5d3S8i1jJGiDa71ghaVdCz6CaiNStJyFcV-Cv5EtQubqay88ToHwNZRcO1p-6YA8nk8R1-EiswbDlTg1I9_QhCp_KlIQIGiECK3tLlC083E1R-ey4msJVMCrKZd-GrlbT0oQp8c3qs/s400/20151128_134440.jpg" width="225" /></a></div>
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4. S'afegeixen les favetes i es saltegen.</div>
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5. S'afegeixen els espinacs i el pernil serrà a trossets.</div>
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Es barreja fins que estiguin ben barrejats tots els ingredients.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLiuN2QZCZjofnWaDCxJ4UKznrphD7HkU5TyfU4G_q5N6Se0OTcT5v897OHiO7fqdot33mojw0YRo_YZm8-f-9kw66O6Su9CTUPYUuhamZa8vRMD7PB7ZCO4juQMK3dII2s4v30dt9EuE/s1600/20151128_135212.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLiuN2QZCZjofnWaDCxJ4UKznrphD7HkU5TyfU4G_q5N6Se0OTcT5v897OHiO7fqdot33mojw0YRo_YZm8-f-9kw66O6Su9CTUPYUuhamZa8vRMD7PB7ZCO4juQMK3dII2s4v30dt9EuE/s320/20151128_135212.jpg" width="180" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3H8B5Pnn6faeF6YMEPK2TapcC2Pv3ysgje7UVUAF85K1RwWiUGhJlB-BY2tMnQwz_dPzmJ5GS3NTiZ2q5bmnEGeuSh73u7Mg5HG9xSGF2sRGyzbZsKGVILWako_dFfnEELv7Azo4kWrs/s1600/20151128_135648.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3H8B5Pnn6faeF6YMEPK2TapcC2Pv3ysgje7UVUAF85K1RwWiUGhJlB-BY2tMnQwz_dPzmJ5GS3NTiZ2q5bmnEGeuSh73u7Mg5HG9xSGF2sRGyzbZsKGVILWako_dFfnEELv7Azo4kWrs/s400/20151128_135648.jpg" width="400" /></a></div>
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6. Per acabar s'introdueix la pasta bullida.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV2h5y8shZqVgwntFZ_jnIH6NoxGZK6wl8G4hVKzjvN4JBMliU7pb4edYJxFxOuZWjubG2dYx-C-tec7EP-2tco71nV1P6haTR756_OMj0LCXZcHo_rAlkW94guPU1eNG1QRhGCuDl0G4/s1600/20151128_135937.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV2h5y8shZqVgwntFZ_jnIH6NoxGZK6wl8G4hVKzjvN4JBMliU7pb4edYJxFxOuZWjubG2dYx-C-tec7EP-2tco71nV1P6haTR756_OMj0LCXZcHo_rAlkW94guPU1eNG1QRhGCuDl0G4/s400/20151128_135937.jpg" width="400" /></a></div>
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Bon Profit!</div>
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<br />Un bon àpat i a taulahttp://www.blogger.com/profile/11945150114463156517noreply@blogger.com0tag:blogger.com,1999:blog-6891171806150431287.post-65736442916882010102015-11-22T21:10:00.000+01:002019-05-06T02:06:37.994+02:00Bombons amb botifarra de ceba i massana<div class="separator" style="clear: both; text-align: center;">
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<img height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBravQIpbO4a5WKA7UcmCxAsP0mWhLy9ktBihQkXdXIvukNKhd2E-38dcdzrKwkZFTTYYzuJ7REWecd9ruipignuweL6dedEMvGsQmtxLJ2ZTXtnrB6jyWDfKUV4SzcjX_eoA0-u9WAOk/s400/20141231_211715.jpg" width="400" /></h2>
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Aquests deliciosos bombons els vaig descobrir al <b>blog</b> <b style="font-style: italic;">LA CUINA DE L'OLGA. </b>Una recepta fàcil de realitzar i amb uns resultats excel·lents.</div>
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INGREDIENTS:</div>
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<i>100gr. de massana</i></div>
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<i>250gr. de botifarra de ceba</i></div>
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<i>1 clara d'ou</i></div>
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<i>100gr. ametlla en granet</i></div>
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<i>oli verge d'oliva</i></div>
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<i>ELABORACIÓ:</i></div>
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<i>Primerament es pelen les massanes i es tallen a trossets ben petits.</i></div>
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<i>Es prepara a una paella un bon rajolí d'oli verge d'oliva i estiren els trossets de poma.</i></div>
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<i>Es salteja.</i></div>
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<i>Es desfà la botifarra i s'introdueix a la paella amb la massana.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSOEjkvgnl3jR5GMTT5hWaoVUIi3KOCOrvci7W1ZDi9h7uAIVfK5JgnGPacLkY-dY5jKxi40r-afQvTFR8gAAxHDQra6rND5rXNSZyi-GJVKIGZKLuJnqvZtKXWlKuwYD5pSuHJMWVguY/s1600/20141231_172254.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSOEjkvgnl3jR5GMTT5hWaoVUIi3KOCOrvci7W1ZDi9h7uAIVfK5JgnGPacLkY-dY5jKxi40r-afQvTFR8gAAxHDQra6rND5rXNSZyi-GJVKIGZKLuJnqvZtKXWlKuwYD5pSuHJMWVguY/s400/20141231_172254.jpg" width="400" /></a></div>
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Un cop tot ben sofregit s'introdueix a la nevera durant uns 20 minuts.</div>
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Passat aquest temps, es fan boletes i s'introdueixen de nou a la nevera uns 20 minuts més.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWaMnf7ZXFwWMpVQweBqJBTFMXbto76VtpsHTzoD_yUjNZifSAbRVJsXfH2rK6_vB4_XMTAauMcG5Qkxv7zi7JqQPs4EAdMz8h9yRTOVH-2nQUO8S-xqmKg4nH0dfk7BgGewDFftMWo_0/s1600/20141231_194133.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="173" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWaMnf7ZXFwWMpVQweBqJBTFMXbto76VtpsHTzoD_yUjNZifSAbRVJsXfH2rK6_vB4_XMTAauMcG5Qkxv7zi7JqQPs4EAdMz8h9yRTOVH-2nQUO8S-xqmKg4nH0dfk7BgGewDFftMWo_0/s400/20141231_194133.jpg" width="400" /></a></div>
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Es prepara la clara de l'ou en un plat i les ametlles en granet a un altre.</div>
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Es passen les boles per la clara, primer, i per l'ametlla.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTtulfhBAREroHc9IWeISMRrFEWWCqRPo837ozoXoUz_EnAqsMv1tBLFztFkPQLxJY_uvbY06jyXW9bfaLEkk2kv5eh6pRhPDElfN9zJVw-OC2cMuggCKwVQ9hYElDRxf-OHpk1uJaf5w/s1600/20141231_195925.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTtulfhBAREroHc9IWeISMRrFEWWCqRPo837ozoXoUz_EnAqsMv1tBLFztFkPQLxJY_uvbY06jyXW9bfaLEkk2kv5eh6pRhPDElfN9zJVw-OC2cMuggCKwVQ9hYElDRxf-OHpk1uJaf5w/s400/20141231_195925.jpg" width="383" /></a></div>
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Precalentar el forn a 220º</div>
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Enfornar fins que les ametlles es daurin.</div>
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Bon profit!</div>
<br />Un bon àpat i a taulahttp://www.blogger.com/profile/11945150114463156517noreply@blogger.com1tag:blogger.com,1999:blog-6891171806150431287.post-69377878547491092432015-07-23T18:48:00.000+02:002019-05-06T02:07:52.600+02:00Soufflé de xocolata<h2 style="text-align: center;">
<img height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge3qWp9o-FICkunj-dBKfZ2hbGYdrMqyI5x3ugdxaw7L7spkfsnDPTQliLozHoc-KCEt66D8OzNyNSttCpZF_MzL-MxxOM0zcjF_XitVXtAmZ-3Lmbgt8ZCXpA3vhSmzsJizUv6p2DI3o/s400/2015-02-20+15.00.36.jpg" width="400" /></h2>
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<span style="font-weight: normal;"><i><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><u>Ingredients</u>:</span></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy-E1Vp_pasMfGnbG2kSwusCJHFZx_A1JblW8IbNqjGk2nDANsTvyPqjXlbRpyNqy2AZcbVQ9z56wE5kum-9QpzkvgDqpFiAuZkLk0VtqJEU7AkbnKQefhjFqQOcFi_ljTLwTzm3jiUKg/s1600/20150219_200844.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: #783f04;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy-E1Vp_pasMfGnbG2kSwusCJHFZx_A1JblW8IbNqjGk2nDANsTvyPqjXlbRpyNqy2AZcbVQ9z56wE5kum-9QpzkvgDqpFiAuZkLk0VtqJEU7AkbnKQefhjFqQOcFi_ljTLwTzm3jiUKg/s400/20150219_200844.jpg" style="cursor: move;" width="400" /></span></a></div>
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<span style="font-weight: normal;"><i><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></i></span></div>
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<span style="font-weight: normal;"><i><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;">200gr. xocolata</span></i></span></div>
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<span style="font-weight: normal;"><i><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;">500gr. de llet</span></i></span></div>
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<span style="font-weight: normal;"><i><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;">100gr de sucre</span></i></span></div>
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<span style="font-weight: normal;"><i><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;">60gr. de farina</span></i></span></div>
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<span style="font-weight: normal;"><i><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;">4 ous</span></i></span></div>
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<span style="font-weight: normal;"><i><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;">sal</span></i></span></div>
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<i><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><u>Elaboració</u>:</span></i></div>
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<i><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></i></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>1. Transformar la peça de xocolata en pols.</i></span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>2. Batre les yemes, la llet, el sucre, la farina i el xocolata en pols. I reservar a la nevera.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7cbvXpQaJ_ewTe_NjYChCoyHftBBtB5iYMRz8YkTUp82DtB-EqFZTYMsyfWqgCCWD9fzzQx_e9BgnM0zIuwxIXlA5vPXYSFHw9WZZ7Fvtk9ca_q0sCFjH7odZeVSJlNghODEU660xTJE/s1600/20150219_203345.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7cbvXpQaJ_ewTe_NjYChCoyHftBBtB5iYMRz8YkTUp82DtB-EqFZTYMsyfWqgCCWD9fzzQx_e9BgnM0zIuwxIXlA5vPXYSFHw9WZZ7Fvtk9ca_q0sCFjH7odZeVSJlNghODEU660xTJE/s400/20150219_203345.jpg" width="400" /></a></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>3. Mentrestant muntar les clares a punt de neu amb una pisca de sal.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8bXjJfP5qO_4zl7p_Aecds9n3iC29KGWlNfk_s4ZEoYj1ECuqgS1zPwfSpG-gwCrHJs3LJxm8vIIfCzZWuZF6gd6vord3vHH5S9x4Df56b5jSXUimTNBQ47Lp2lJ529eJtZu8OjcpsiE/s1600/20150219_205216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8bXjJfP5qO_4zl7p_Aecds9n3iC29KGWlNfk_s4ZEoYj1ECuqgS1zPwfSpG-gwCrHJs3LJxm8vIIfCzZWuZF6gd6vord3vHH5S9x4Df56b5jSXUimTNBQ47Lp2lJ529eJtZu8OjcpsiE/s400/20150219_205216.jpg" width="400" /></a></div>
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<i><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;">4. Treure el bol de la nevera i barrejar el seu contingut amb les clares muntades.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN0cMUN0BLb4x1hoIROzxIIfv7fF5wxVCHWzBKE-zxGfrWDyK-BoidEK9KwJlbCM4snUus1ldDLLcby7KxTlZ-Bz_8xh7PgpBsddNpr0-EvhLLT2Q1TETOYS4j_tant8pCmxJaZp5Au0c/s1600/20150219_205714.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN0cMUN0BLb4x1hoIROzxIIfv7fF5wxVCHWzBKE-zxGfrWDyK-BoidEK9KwJlbCM4snUus1ldDLLcby7KxTlZ-Bz_8xh7PgpBsddNpr0-EvhLLT2Q1TETOYS4j_tant8pCmxJaZp5Au0c/s400/20150219_205714.jpg" width="400" /></a></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>5. Untar els <a href="http://miriammmairim.blogspot.com.es/2015/07/motlle.html" target="_blank">motlles</a> amb mantega i tirar el sucre glass. Tal com s'observa a la fotografia.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJyE5gh1DJ0Q_y7qJTUIe9htW9KwenCTQaunCjXHXh0aVyZCUuI9tygHifePihQcFeUIH-RTFPtddOqbXQs4gcVBV7mo-g-xZfYXdoBR5S9IuC_J802KmZlTNgV4GPkrSSB13-rBXLznU/s1600/20150219_205423.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJyE5gh1DJ0Q_y7qJTUIe9htW9KwenCTQaunCjXHXh0aVyZCUuI9tygHifePihQcFeUIH-RTFPtddOqbXQs4gcVBV7mo-g-xZfYXdoBR5S9IuC_J802KmZlTNgV4GPkrSSB13-rBXLznU/s400/20150219_205423.jpg" width="400" /></a></div>
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<i><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;">6. Omplir el motlle amb la preparació anterior i introduir al forn precalentat a 200º durant 15 minuts.</span></i></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>7. Passat el temps indicat treure del forn.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Sya0a5KBzfFVy0wDIisul5Sv5qrYYynklQIgFHQI2Z7CEKf93hd6dTq7FZnaQSeQxkv1fa_mHj5s5SpHnVjAUzlXLt4sJlcpakpFDpYGImH_VpzIDqTXG-musz9ZHENsoFm2RUUc3H4/s1600/20150219_213008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Sya0a5KBzfFVy0wDIisul5Sv5qrYYynklQIgFHQI2Z7CEKf93hd6dTq7FZnaQSeQxkv1fa_mHj5s5SpHnVjAUzlXLt4sJlcpakpFDpYGImH_VpzIDqTXG-musz9ZHENsoFm2RUUc3H4/s400/20150219_213008.jpg" width="400" /></a></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>8. Ja es pot emplatar.</i></span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Bon profit</i></span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><br /></i></span></div>
<br />Un bon àpat i a taulahttp://www.blogger.com/profile/11945150114463156517noreply@blogger.com0tag:blogger.com,1999:blog-6891171806150431287.post-27513183517818993062015-07-23T17:29:00.004+02:002015-07-23T17:29:59.960+02:00Motlle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtPwhTNE6R0-r0Lpdl4ftYDhzhIPLvexJ34569nClEgz_MCu8n6pIJH2JtoXbn6zmuWnoLwdWubrGKZgNriIqgZqmOxfj7fBTR6VHhhgK6Ggok15obRkr0uU1HbNXCvcn1-Zc3WT6nIlk/s1600/20150219_200950.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="584" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtPwhTNE6R0-r0Lpdl4ftYDhzhIPLvexJ34569nClEgz_MCu8n6pIJH2JtoXbn6zmuWnoLwdWubrGKZgNriIqgZqmOxfj7fBTR6VHhhgK6Ggok15obRkr0uU1HbNXCvcn1-Zc3WT6nIlk/s640/20150219_200950.jpg" width="640" /></a></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><i>Aquest tipus de motlle ens serveix per enfornar, bàsicament, magdalenes. Tot i que, també, es pot utilitzar per donar forma a altres tipus de menjars.</i></span></div>
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Un bon àpat i a taulahttp://www.blogger.com/profile/11945150114463156517noreply@blogger.com0tag:blogger.com,1999:blog-6891171806150431287.post-84083528627161612612015-07-15T01:03:00.000+02:002019-05-06T02:09:18.396+02:00Costella de bou amb pinya<h2 style="text-align: center;">
<img height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3tU3fSlVeMiKRCVylymQUbNs2RMZvcuX8nxtsAaEZ0DpR6ZvzURsnTcC5WsZYkfdMEa_iZUdJ5vDi557JqTmU9B4hD0z0II0uzY0vezDrDsl5lkV0jh6EqvN1kzeHA_x6pzr1HJH4UxY/s400/20150628_142405.jpg" width="400" /></h2>
<i style="color: #783f04; font-family: Georgia, 'Times New Roman', serif; font-size: x-large;">Ingredients per fer la salsa: Ingredients per fer la pinya:</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwUfBdfNsGuJWm05bLm9SE31rSre8UZ_C29w4Sq6EFhuBGMp8wk_pHe9Df_xzhtyOTb-cvbWZsYJ4WUV0vrBGCf37rdabedv6sblDMi29PK3-eD0GskZwp5aArqVzaic9lRgnAmYH2ML8/s1600/20150628_131146.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFcw80cWMpIJj5OMKyfcZiKAbHFKEIsUUO_eCl_mfJzw-m2zWDMg9wN_kIybNZUlzALFCh1A6mnePYEYbBQa13Zq6evaDbkiVfNeYSJ93okHcwJeyo7AuG2S7lFOIGTdxRs95SXoD4-A/s1600/20150628_131519.jpg" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFcw80cWMpIJj5OMKyfcZiKAbHFKEIsUUO_eCl_mfJzw-m2zWDMg9wN_kIybNZUlzALFCh1A6mnePYEYbBQa13Zq6evaDbkiVfNeYSJ93okHcwJeyo7AuG2S7lFOIGTdxRs95SXoD4-A/s400/20150628_131519.jpg" width="225" /></a> <img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwUfBdfNsGuJWm05bLm9SE31rSre8UZ_C29w4Sq6EFhuBGMp8wk_pHe9Df_xzhtyOTb-cvbWZsYJ4WUV0vrBGCf37rdabedv6sblDMi29PK3-eD0GskZwp5aArqVzaic9lRgnAmYH2ML8/s400/20150628_131146.jpg" width="225" /> <span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><i></i></span><br />
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><i><span style="font-size: x-large;">Ingredients per fer la carn:</span></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1UyCikfgdgTN9yDw73H9I8ZGjo-rt6_0ooWG0YSLhxy672psMBipBvMJnVZZZYjLiQq2JR0EG48JZqkanan_oX2segVoBrTXOHQ769Z9garNdLrx_I-WJBEWcN2N6Z3dv9gBi6ShNcYM/s1600/20150628_131238.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1UyCikfgdgTN9yDw73H9I8ZGjo-rt6_0ooWG0YSLhxy672psMBipBvMJnVZZZYjLiQq2JR0EG48JZqkanan_oX2segVoBrTXOHQ769Z9garNdLrx_I-WJBEWcN2N6Z3dv9gBi6ShNcYM/s400/20150628_131238.jpg" width="230" /></a></div>
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Elaboració:</div>
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<span style="font-size: large;">Primerament es fica un rajolí d'oli verge d'oliva a una paella i amb la carn salpebrada i espolvorejada amb curry, es va daurant sense que es faci per dintre.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2jaLVwlhv7MLnn2frMSmN5VCfsIjmb7Hkfru1r68tNvGbsVR2NIaUo8HQFSFS-sscg0ikH_mBkCj1zOAb6HROK6Vt0tsaqN7NYVq1PyAMpgOnKu94ynly4TI8K3asd5084CADGWBHBWI/s1600/20150628_132313.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2jaLVwlhv7MLnn2frMSmN5VCfsIjmb7Hkfru1r68tNvGbsVR2NIaUo8HQFSFS-sscg0ikH_mBkCj1zOAb6HROK6Vt0tsaqN7NYVq1PyAMpgOnKu94ynly4TI8K3asd5084CADGWBHBWI/s400/20150628_132313.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKUtp2v8xjjhFA61Ew0CJ5whu50DxywtgFN0B22TdBIxvcyBBxujyCXfWaVc62AK38Gm3SYUAyjACfdqdeMnzE2RT1ZKtgHh9ke6gUXVMMJmAYM1Ez6o8Ar5Xj9LzlwlZr90QoIgd8qvQ/s1600/20150628_132741.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKUtp2v8xjjhFA61Ew0CJ5whu50DxywtgFN0B22TdBIxvcyBBxujyCXfWaVc62AK38Gm3SYUAyjACfdqdeMnzE2RT1ZKtgHh9ke6gUXVMMJmAYM1Ez6o8Ar5Xj9LzlwlZr90QoIgd8qvQ/s400/20150628_132741.jpg" width="400" /></a></div>
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<span style="font-size: large;">Quan estigui daurada es retira del foc i es fica al forn prèviament escalfat a uns 180º uns 45 minuts.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwkgD1RvyCqy67DjghHz-OOY8Z7dE0fcfMrPApjDXMsF3UKWm740pcbf2gWUbP9PMojIszwjdeaeNfbSwTo58g9R2d4CkKToCagqQu-C3pSJhgoABFdbyRH7PzbhMfPBM26E6SbK5984Y/s1600/20150628_133155.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwkgD1RvyCqy67DjghHz-OOY8Z7dE0fcfMrPApjDXMsF3UKWm740pcbf2gWUbP9PMojIszwjdeaeNfbSwTo58g9R2d4CkKToCagqQu-C3pSJhgoABFdbyRH7PzbhMfPBM26E6SbK5984Y/s400/20150628_133155.jpg" width="400" /></a></div>
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<span style="font-size: large;"> Mentrestant amb la mateixa paella que s'ha fregit la carn es prepara la salsa que servirà per condimentar la carn als últims 20 minuts de cocció.</span></div>
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<span style="font-size: large;"> S'introdueix el tomàquet prèviament pelat i trossejat juntament amb el sucre moreno, uns 90 cl. de reducció de vinagre i un polsim de curry.</span></div>
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<span style="font-size: large;">Es va remenant fins que quedi una salsa espessa. I reservem.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEYcHMzmi-TI0iZ-5NV3nAvdbCxKln254uVFcTvoMLf0qqtx7L6tQRZm5QavKdyed9ZyKOWopcXP1qATKj5yP56XDz5wvhz4CRphxh4hWXYJCEn5WjkTt57V-jalvc2ke59cehaJ3bC3M/s1600/20150628_133815.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEYcHMzmi-TI0iZ-5NV3nAvdbCxKln254uVFcTvoMLf0qqtx7L6tQRZm5QavKdyed9ZyKOWopcXP1qATKj5yP56XDz5wvhz4CRphxh4hWXYJCEn5WjkTt57V-jalvc2ke59cehaJ3bC3M/s400/20150628_133815.jpg" width="400" /></a></div>
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<span style="font-size: large;">El següent pas és preparar la pinya que acompanyarà la carn. Es talla la pinya a quarts i s'introdueix a la paella amb un rajolí d'oli verge d'oliva. Es deixa que es dauri una mica i és tira un raig de Ron, es deixa que s'evapori tot l'alcohol i és tiren uns trossets de codonyat. Es va remenant fins que es desfaci el codonyat i es deixa coure fins que la pinya agafi color. I reservem.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxMoWP6yfRTLohedOjM9UhHzaX6pHLUB23LIUV6kjIVJgLuqmo30_DPQPoQ9wE0FSpjNFCqVrpHVWHSPWTtPdHptqwhdZ5u-pfUEu9AZTrzFXKnYSBoSZyfC5N271TemKuQSUba_LssXo/s1600/20150628_140150.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxMoWP6yfRTLohedOjM9UhHzaX6pHLUB23LIUV6kjIVJgLuqmo30_DPQPoQ9wE0FSpjNFCqVrpHVWHSPWTtPdHptqwhdZ5u-pfUEu9AZTrzFXKnYSBoSZyfC5N271TemKuQSUba_LssXo/s640/20150628_140150.jpg" width="640" /></a></div>
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<span style="font-size: large;">Quan faltin 20 minuts per a que finalitzi la cocció de la carn, s'unta amb la salsa que hem preparat. Es repeteix quan faltin 10 minuts per finalitzar la cocció.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEW7Diym-tLeQjW62NKG0KR-sHK2v-6oiNE4oGqUyuQi60pXz1gb4tXbEa-ABG1M93peMuC6JRuc43diMowC9o62CLCUwxn0347PfoP-LMivYvraQ4FnyEseqSHxg3MSHO6wOE-J_qsrE/s1600/20150628_140442.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEW7Diym-tLeQjW62NKG0KR-sHK2v-6oiNE4oGqUyuQi60pXz1gb4tXbEa-ABG1M93peMuC6JRuc43diMowC9o62CLCUwxn0347PfoP-LMivYvraQ4FnyEseqSHxg3MSHO6wOE-J_qsrE/s400/20150628_140442.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiffCmiAU55pRS9Pg7Xx2hafywK3-a75Y94E40jipq7jyhLloB2kHzYdiskKGV_O8r0viRFG7N0jRiidmMAWfpR6fbzxxYdYDrZWYWdqg3n6J5ahMjRWu4UYam8zZPR7X37HzAPtELmuQI/s1600/20150628_141809.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiffCmiAU55pRS9Pg7Xx2hafywK3-a75Y94E40jipq7jyhLloB2kHzYdiskKGV_O8r0viRFG7N0jRiidmMAWfpR6fbzxxYdYDrZWYWdqg3n6J5ahMjRWu4UYam8zZPR7X37HzAPtELmuQI/s400/20150628_141809.jpg" width="400" /></a></div>
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<span style="font-size: large;">Ja es pot emplatar.</span></div>
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Bon profit!</div>
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Un bon àpat i a taulahttp://www.blogger.com/profile/11945150114463156517noreply@blogger.com0tag:blogger.com,1999:blog-6891171806150431287.post-9150123772755371652015-07-14T00:31:00.001+02:002019-05-06T02:13:42.575+02:00Pollastre amb llangostins<h2 style="clear: both; text-align: center;">
<img height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTyWTgQfzh1GA70rmprU5yiymg1vJdTF6yhuBpy-6e25EJqF4hdsLaJY5a-JBrTHeAZftEthmXVTmaBaFJ6gqqCluBxlX-qeS77cYqfWxMN2eTY_313YpU2TFKilkm8p-cTB_WX70Cvks/s400/PicsArt_1436815495154.jpg" width="400" /></h2>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><i><span style="font-size: x-large;"> <u>Ingredients principals</u>: </span></i></span><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><i><span style="font-size: x-large;"> </span></i></span><i style="color: #783f04; font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: x-large;"> </span></i><i style="color: #783f04; font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: x-large;"> </span></i></div>
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<i style="color: #783f04; font-family: Georgia, 'Times New Roman', serif; text-align: center;"><span style="font-size: large;"> </span></i><i style="color: #783f04; font-family: Georgia, 'Times New Roman', serif; text-align: center;"><span style="font-size: large;"> </span></i><i style="color: #783f04; font-family: Georgia, 'Times New Roman', serif; text-align: center;"><span style="font-size: large;">Pit de pollastre</span></i><br />
<i style="color: #783f04; font-family: georgia, "times new roman", serif; text-align: center;"><span style="font-size: large;"> Llangostins </span></i></div>
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<i style="color: #783f04; font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: x-large;"><u>Ingredients salsa</u>:</span></i></div>
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<i style="color: #783f04; font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;">Un polsim de pebre negre</span></i></div>
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<i style="color: #783f04; font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;"> Un polsim de pebre vermell </span></i><i style="color: #783f04; font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;">1 ceba </span></i><i style="color: #783f04; font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;"> </span></i><i style="color: #783f04; font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;"> </span></i></div>
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<i style="color: #783f04; font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;"> </span></i><i style="color: #783f04; font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;">4 claus</span></i><i style="color: #783f04; font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;"> </span></i></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><i><span style="font-size: large;"> 1</span></i></span><i style="color: #783f04; font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;"> tomàquet</span></i></div>
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<i style="color: #783f04; font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;"> la pell d'una taronja</span></i><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><i><span style="font-size: large;"> </span></i></span></div>
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<i style="color: #783f04; font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;">els caps dels llangostins</span></i></div>
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<i style="color: #783f04; font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;">aigua </span></i></div>
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<i style="color: #783f04; font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;"> oli verge d'oliva </span></i></div>
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<i style="color: #783f04; font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: x-large;"><u>Ingredients picada</u>:</span></i></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><i><u><span style="font-size: x-large;">Elaboració</span></u><span style="font-size: large;">:</span></i></span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><i><span style="font-size: large;">1. Elaborar la salsa. Primerament pelar els llangostins i reservar els caps.</span></i></span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>2. A una paella ficar un rajolí d'oli verge d'oliva amb els claus, el pebre negre i els caps dels llangostins, quan estan daurats tirar la ceba tallada a daus, el tomàquet trossejat, la pell de taronja i el pebre vermell. Passats 5 minuts tirar aigua a cobrir i deixar reduir durant 20 minuts aproximadament.</i></span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>3. Triturar i passar la salsa resultant pel colador.</i></span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>4. Elaborar la picada. Ficar tots els ingredients al morter i amb la massa picar-los tots. Quan està la picada feta barrejar-la amb la salsa.</i></span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>5. Salar el pit de pollastre i daurar-lo a foc lent.</i></span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>6. Quan està pràcticament cuit s'afegeixen els llangostins.</i></span></div>
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<i><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;">7. Ja es pot servir.</span></i></div>
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<i><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;">Bon profit!</span></i></div>
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Un bon àpat i a taulahttp://www.blogger.com/profile/11945150114463156517noreply@blogger.com2tag:blogger.com,1999:blog-6891171806150431287.post-38046986418561128832015-07-04T00:38:00.001+02:002015-07-04T00:38:46.094+02:00Aniversari<p dir="ltr"><i>Avui fa un any que vaig enjegar el meu humil blog !!!</i><br>
<i>Poc a poc he anat milloran alguns aspectes que desitjo que us hagin agradat.</i><br>
<i>En aquest any el recetari ha anat en augment i amb prespectiva d'augmentar el número de receptes en un futur pròxim.</i><br>
<i>Moltes gràcies a tots els que el seguiu!!!</i></p>
<p dir="ltr"><i>Per últim dir:</i></p>
<p dir="ltr"><i> 🍰</i><i><b>Moltes felicitats UN BON ÀPAT I A TAULA!!!</b></i><i>🍰</i></p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHX5RdqtO4Kdj0NZhR7_NCOZgeuvWeyuOd2_AhO41IQ_MY3dm_8EBVqzpFt19NwKh4ZGutq8s4HdC26wN2cm-Rb7pOUaUyKjJYOtZM7YaIn4mGLqkSrClviUiyIh8_KFYAjObl-enh4gI/s1600/PicsArt_1435962072800.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHX5RdqtO4Kdj0NZhR7_NCOZgeuvWeyuOd2_AhO41IQ_MY3dm_8EBVqzpFt19NwKh4ZGutq8s4HdC26wN2cm-Rb7pOUaUyKjJYOtZM7YaIn4mGLqkSrClviUiyIh8_KFYAjObl-enh4gI/s640/PicsArt_1435962072800.jpg"> </a> </div>Un bon àpat i a taulahttp://www.blogger.com/profile/11945150114463156517noreply@blogger.com4tag:blogger.com,1999:blog-6891171806150431287.post-77896407510001748282015-07-02T18:37:00.000+02:002019-05-06T02:15:57.919+02:00Arròs amb llobarro i llagosta<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><b>INGREDIENTS:</b></i></span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>1 llobarro</i></span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>1 llagosta</i></span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>6 gambes</i></span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>200gr. arròs</i></span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>2 cebes morades</i></span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>2 tomàquets</i></span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>1 all porro</i></span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>1 rama d'àpit</i></span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>oli verge d'oliva</i></span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>sal</i></span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>pebre</i></span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>un polsim orenga </i></span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><b>ELABORACIÓ:</b></i></span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><b><br /></b></i></span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Es talla el cap al llobarro i es reserva per fer el caldo. </i></span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>El llom es fa a filets i es reserva.</i></span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Primerament és fa el caldo </i></span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>amb el cap del llobarro i les gambes.</i></span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Si posa un rajolí d'oli verge d'oliva, un polsim de sal i pebre.</i></span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>A més a més de l'all porro i l'àpit.</i></span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Es deixa bullir aproximadament 30 minuts.</i></span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Es trosseja la ceba i es fica a daurar amb un bon rajolí d'oli verge d'oliva i la llagosta.</i></span></div>
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<i><span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;">S'introdueix al sofrejit el tomàquet pelat i trossejat.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnQqzgAqpWEIEgtOaePUR6XjuSyeXkflLrGqhO_I1XMCTpMoxJWZ5GrWedaHQ41l74XNUrk3YzgMntZQ3uWoFmamu7xIaFmAYnaxoJiD9UXcT6dtJP3u4enfII8jOcB7i_HiNwxzxNOU4/s1600/20150624_133459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnQqzgAqpWEIEgtOaePUR6XjuSyeXkflLrGqhO_I1XMCTpMoxJWZ5GrWedaHQ41l74XNUrk3YzgMntZQ3uWoFmamu7xIaFmAYnaxoJiD9UXcT6dtJP3u4enfII8jOcB7i_HiNwxzxNOU4/s400/20150624_133459.jpg" width="400" /></a></div>
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<i><span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;">S'introdueix l'arròs i es barreja durant uns 2 minuts. S'afegeix el caldo, 3 vegades la quantitat de l'arròs. I per últim un polsim d'orenga i els filets de llobarro.</span></i></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;">S'</span><span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>introdueix al forn durant 10-12 minuts a 200º - 215 º.</i></span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Quan s'hagi evaporat tot el caldo ja es pot treure del forn.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbBGErcNbc6BXm3VzMw_Qi92fWPWYy_Bq26sMECItDBbX4MG0vat8S-Exm-5X7JgBBAeaAmU1MKC7N_MJEW02ciJh_dM_vcyOgs5EWp-2q0xhMv8QG0XSUVi_mGAMBwOf-96HYZ-8pcuk/s1600/20150624_140257.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbBGErcNbc6BXm3VzMw_Qi92fWPWYy_Bq26sMECItDBbX4MG0vat8S-Exm-5X7JgBBAeaAmU1MKC7N_MJEW02ciJh_dM_vcyOgs5EWp-2q0xhMv8QG0XSUVi_mGAMBwOf-96HYZ-8pcuk/s400/20150624_140257.jpg" width="400" /></a></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Ja es pot servir.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb4iLFUtfn20H6U3XW2T8mT_KqsiMk5zXdqn0HndQsy0gLIPe0-5Zy1XQCP6mgxGCyuBtC5tTM4Px79B-In0Oy3hD5LqwMR1IIfVrJBhdb3f2XZ611hQumS_YstvipFR0yVAtuCuov7No/s1600/20150624_143127.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb4iLFUtfn20H6U3XW2T8mT_KqsiMk5zXdqn0HndQsy0gLIPe0-5Zy1XQCP6mgxGCyuBtC5tTM4Px79B-In0Oy3hD5LqwMR1IIfVrJBhdb3f2XZ611hQumS_YstvipFR0yVAtuCuov7No/s640/20150624_143127.jpg" width="360" /></a></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Bon profit!</i></span></div>
<br />Un bon àpat i a taulahttp://www.blogger.com/profile/11945150114463156517noreply@blogger.com0tag:blogger.com,1999:blog-6891171806150431287.post-46024246048108087862015-06-08T21:58:00.000+02:002019-05-06T02:16:53.563+02:00Pizza vegetal<h2 style="clear: both; text-align: center;">
<img height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwR7rYTZxnumEAui5gcY_E_N3oJm_ygHtiG3J7d0x4l62wFGtibQ-mpPefiDprpzxGWg7nsPRGCB_gFPITGYQ5ytw_adqM01kjtQi8Azi-BphnWRbO8vNnDv628RSpV_5wR67f70pQnzw/s400/20141019_220203.jpg" width="400" /></h2>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><i>La pizza és un dels plats típics de la gastronomia italiana però és coneguda arreu del món pel seu exquisit gust.</i></span><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><i>És pot guarnir amb qualsevol ingredient. He aquí una vegetariana, per la quantitat i varietat de verdures que porta.</i></span></h3>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><b>INGREDIENTS per la guarnició:</b></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWT5UdN5mfI95xP1hvWGyuLkz-mQ7iv7xds98wGt_EBfQao4TQUkPlBoibrYOVffrXPRPu9UbE9PaROC-8B2phd6ECmsnhOwoh8TuxuGSFyVMKkrFiOHPMT41JI8bSK8FSD3Y8Glk_seo/s1600/20141019_204248.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><i><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWT5UdN5mfI95xP1hvWGyuLkz-mQ7iv7xds98wGt_EBfQao4TQUkPlBoibrYOVffrXPRPu9UbE9PaROC-8B2phd6ECmsnhOwoh8TuxuGSFyVMKkrFiOHPMT41JI8bSK8FSD3Y8Glk_seo/s1600/20141019_204248.jpg" width="275" /></i></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD-CDqyccRrDCoTnXvJfJ2ap9uKrN_5V6ZOKQ68voE6wdONDCLuRR6kyPomZVtuhCgcui4evmvL6bxk4wqCpEYp8myJ2F1UvQXi5wur7Msk17DYmDkCkUsEanai8relRo7q-tD7ORUQgw/s1600/20141019_204401.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"></span></a><i style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD-CDqyccRrDCoTnXvJfJ2ap9uKrN_5V6ZOKQ68voE6wdONDCLuRR6kyPomZVtuhCgcui4evmvL6bxk4wqCpEYp8myJ2F1UvQXi5wur7Msk17DYmDkCkUsEanai8relRo7q-tD7ORUQgw/s1600/20141019_204401.jpg" width="216" /></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhafEoTCxQehjNwhm1a5Ddor-_68DLYaUvUebFXhFgo1pinh9LeRQVQmW4eslxeIB6cgd_tAkpiFIt4uNrWwKpuJpRATUZcJZ237x5CU61gAyYVDpya1B_m7FOKpKNkxQbtJrH-yoQl120/s1600/20141019_204542.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhafEoTCxQehjNwhm1a5Ddor-_68DLYaUvUebFXhFgo1pinh9LeRQVQmW4eslxeIB6cgd_tAkpiFIt4uNrWwKpuJpRATUZcJZ237x5CU61gAyYVDpya1B_m7FOKpKNkxQbtJrH-yoQl120/s320/20141019_204542.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9Woww800yei4-uPC_xthU5szzO6GoVJ4mPRWDjnsqberkM4iIJ2iPK38n5OusDLDxDi8NGeD81pEu-sZdrVwrjfp8eQKU7fWUxPARnx1r9tllIjLc_WquHiqiSA2YD1O09K5J-LBXE8/s1600/20141019_204825.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><i><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9Woww800yei4-uPC_xthU5szzO6GoVJ4mPRWDjnsqberkM4iIJ2iPK38n5OusDLDxDi8NGeD81pEu-sZdrVwrjfp8eQKU7fWUxPARnx1r9tllIjLc_WquHiqiSA2YD1O09K5J-LBXE8/s1600/20141019_204825.jpg" width="268" /></i></span></a></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><b>INGREDIENTS per a la massa:</b></i></span></div>
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<span style="font-size: large;"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><i>150 o 200 gr. de farina</i></span></span></div>
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<span style="font-size: large;"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><i>una cullerada sopera d'oli verge d'oliva</i></span></span></div>
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<span style="font-size: large;"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><i>una pisca de sal</i></span></span></div>
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<span style="font-size: large;"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><i>1sobre de llevadura royal</i></span></span></div>
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<span style="font-size: large;"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif;"><i>aigua</i></span></span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><b>ELABORACIÓ:</b></i></span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Primerament es prepara la guarnició. Es trocejen els pebrots, la ceba i els rovellons. Es fiquen a una paella amb oli i es deixen fregir fins que adquereixen un color daurat.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCANGa1edrpTrFu42yp11RkS9hH-hS3JGntP7r75JKh1m5Zs9Fl2EeFZydAjS5rfFuWbEe1qZACyCpD_V9pbHC_T0noQreVlKipAVsd2A30paTROs82Hzz9XG-j6XKLGx-r63I8PrNFgo/s1600/20141019_210552.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><img border="0" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCANGa1edrpTrFu42yp11RkS9hH-hS3JGntP7r75JKh1m5Zs9Fl2EeFZydAjS5rfFuWbEe1qZACyCpD_V9pbHC_T0noQreVlKipAVsd2A30paTROs82Hzz9XG-j6XKLGx-r63I8PrNFgo/s1600/20141019_210552.jpg" width="320" /></i></span></a></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Per preparar la massa es forma un volcà amb la farina. Al centre si fica l'oli i s'espolvoreja la farina amb una pisca de sal. Es fica en un got d'aigua, aigua tebia i s'hi aboca la llevadura. El seguent pas és afegir l'aigua a la farina i amassar.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPRjsfHMLjGoesRLZx4xJFToBZwz2c5gUsGkRO23N7SFPJPtaC4cmFxZFzLknbi7Gfb-JB4c0kBMaB8EEbe503HzMx6V7jnydFZD-oATJfAVJqbbDl_OL0TRdm9Kbo43RC5_-8FxDOFd8/s1600/20141019_211321.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><img border="0" height="174" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPRjsfHMLjGoesRLZx4xJFToBZwz2c5gUsGkRO23N7SFPJPtaC4cmFxZFzLknbi7Gfb-JB4c0kBMaB8EEbe503HzMx6V7jnydFZD-oATJfAVJqbbDl_OL0TRdm9Kbo43RC5_-8FxDOFd8/s1600/20141019_211321.jpg" width="320" /></i></span></a></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Deixar reposar la massa com a mínim una hora tapada amb un drap de cuina.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoxv74FxK7g1vxL2bXLO09f61E056tWr4GjeUE5oMi7jyKn1RJsr1KXL3_AHGhhT9WDAHPBhjyZg9MZFCxUekbB2RrToUywDacWYSb1-44N5sVqnpw2PcaP3fDqKpQ66ADRg4yG75ZCEA/s1600/20141019_212317.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoxv74FxK7g1vxL2bXLO09f61E056tWr4GjeUE5oMi7jyKn1RJsr1KXL3_AHGhhT9WDAHPBhjyZg9MZFCxUekbB2RrToUywDacWYSb1-44N5sVqnpw2PcaP3fDqKpQ66ADRg4yG75ZCEA/s1600/20141019_212317.jpg" width="320" /></i></span></a></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Passat el temps suficient de repòs, s'aplana la massa, amb l'ajuda del corró, fins que quedi una superficie plana i molt fina.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUiBbM_5ctcPF6M4BjkCSY-zAco2hPkSxtWGc4isoN8kSL2KDhk7Iwpiu4CZMde2HSHnB7lBvo51rEyr9NDfyDFF6rg0PUQIeOgyYw9q9u6T63EV_Wgj0I4-CELwDDkPmpfd4YLJhPshQ/s1600/20141019_212550.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUiBbM_5ctcPF6M4BjkCSY-zAco2hPkSxtWGc4isoN8kSL2KDhk7Iwpiu4CZMde2HSHnB7lBvo51rEyr9NDfyDFF6rg0PUQIeOgyYw9q9u6T63EV_Wgj0I4-CELwDDkPmpfd4YLJhPshQ/s1600/20141019_212550.jpg" width="320" /></i></span></a></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Es cobreix la massa amb els ingredient que ja estaran sofregits mes el formatge ratllat i per últim s'espolvoreja amb "oregano".</i></span></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Es deixa coure al forn ja precalentat durant uns 15 min. aroximadament.</i></span></div>
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<i style="color: #783f04; font-family: georgia, "times new roman", serif; font-size: x-large;"> </i></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i> Bon profit!</i></span></div>
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Un bon àpat i a taulahttp://www.blogger.com/profile/11945150114463156517noreply@blogger.com0