tag:blogger.com,1999:blog-19082854483550021132024-03-13T21:51:55.482+01:00Amb Serrell de CuinaReceptes que et mengenSara Cebrián Borràshttp://www.blogger.com/profile/12907679632371581371noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-1908285448355002113.post-52357366744188570212014-07-19T00:00:00.000+02:002014-11-02T11:41:26.730+01:00Tofu de pèsol i agar-agar<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-M94tbTNXxYU/UkAXBlLaYfI/AAAAAAAABQ0/NK0eB_Ath60/s1600/DSC06267.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-M94tbTNXxYU/UkAXBlLaYfI/AAAAAAAABQ0/NK0eB_Ath60/s1600/DSC06267.JPG" height="240" width="320" /></a></div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Ingredients:</span></i></div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif"; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">- </span></span><!--[endif]--><span lang="CA" style="font-family: "Arial","sans-serif";">Principal</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">300gr
de tofu</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">250gr
de pèsols</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">1
cullerada gran d’agar-agar</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Salsa
de soja</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">200ml
d’aigua mineral embotellada</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif"; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">- </span></span><!--[endif]--><span lang="CA" style="font-family: "Arial","sans-serif";">Emplatat</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Oli
d’oliva verge</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Salsa
de soja</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Llavors
de sèsam negre torrades</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Enciam
romà</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Preparació:</span></i></div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";">Primerament
cuinarem els pèsols; netejarem i retirarem les llavors de les baines. En una
cassola amb abundant aigua portada a ebullició, afegirem els pèsols. Passat uns
deu minuts els retirarem i refredarem immediatament. Reservem.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<a href="http://4.bp.blogspot.com/-MBun8wJPmyU/UkAXBsbYrmI/AAAAAAAABQw/6oxIWG7b2bg/s1600/DSC06253.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-MBun8wJPmyU/UkAXBsbYrmI/AAAAAAAABQw/6oxIWG7b2bg/s1600/DSC06253.JPG" height="240" width="320" /></a><span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">En
un recipient afegirem el tofu, els pèsols i un bon raig de soja. Turbinarem els
ingredients fins aconseguir una textura de crema molt fina. Reservem.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Agregarem
en un cassó 250 mil·lilitres d’aigua i l’agar-agar. Arranquem el bull i cuinem
duran uns deu minuts. Passat el temps esmentar incorporem la crema de pèsols i
tofu. Turbinem la mescla en el mateix cassó que ja haurem retirat del foc. Un
cop la mescla sigui ben homogènia abocarem aquesta en els motlles escollits.
Deixem refredar a temperatura ambient.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">La
proposta per l’emplatat, consisteix en crear un llit de enciam romà amanit amb
unes gotes de soja i oli d’oliva, damunt col·locarem el tofu quallat que serà
coronat amb un toc de sèsam negre i unes gotes més de salsa de soja.</span><br />
</div>
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<div align="center">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><b style="mso-bidi-font-weight: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Dificultat</span></b><span lang="CA" style="font-family: "Arial","sans-serif";">: Fàcil / <b style="mso-bidi-font-weight: normal;">Repòs</b>: 120 min / <b style="mso-bidi-font-weight: normal;">Cocció</b>:
20 min</span></div>
<div align="center">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
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Sara Cebrián Borràshttp://www.blogger.com/profile/12907679632371581371noreply@blogger.com1tag:blogger.com,1999:blog-1908285448355002113.post-52884036511946747462014-07-05T00:00:00.000+02:002014-11-02T11:41:51.858+01:00Quark amb melmelada de pinya i crumble<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Hoh60Ea-Tqo/UkARIDgLo4I/AAAAAAAABQU/gKXu_m3zesY/s1600/DSC06318.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Hoh60Ea-Tqo/UkARIDgLo4I/AAAAAAAABQU/gKXu_m3zesY/s1600/DSC06318.JPG" height="240" width="320" /></a></div>
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Ingredients:</span></i><br />
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><br />
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">- </span></i><!--[endif]--><span lang="CA" style="font-family: "Arial","sans-serif";">Melmelada (750gr)</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">800gr
de pinya natural néta</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">400gr
de sucre morè</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">1
unitat de poma Reineta</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Suc
d’una llimona</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";">- </span><!--[endif]--><span lang="CA" style="font-family: "Arial","sans-serif";">Crumble (per a tres postres)</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">50gr
de variat de llavors i fruits secs</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">50gr
de mantega</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">50gr
de sucre morè</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">80gr
de farina de blat blanca</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Un
polsim de sal</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";">- </span><!--[endif]--><span lang="CA" style="font-family: "Arial","sans-serif";">Quark (per a tres postres)</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">2
fulles de gelatina neutra</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">50ml
d’aigua mineral embotellada</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";">300gr
de formatge Quark</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<a href="http://1.bp.blogspot.com/-hfGfdr1336g/UkAPQBV6JCI/AAAAAAAABPc/82DcetWkGFc/s1600/DSC06116.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-hfGfdr1336g/UkAPQBV6JCI/AAAAAAAABPc/82DcetWkGFc/s1600/DSC06116.JPG" height="240" width="320" /></a><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Preparació:</span></i></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";">Per
l’elaboració de la melmelada, tallar la pinya a daus i prescindir del tall
central; incorporar-ho en una olla juntament amb la poma tallada a quarts amb
pell però sense les llavors, el suc d’una llimona i per últim el sucre. Cuinar
a foc suau, una potència de 4 de 9 graus, durant 60 minuts. Retirar els quarts
de poma i turbinar fins aconseguir la textura desitjada, depenent si t’agrada
trobar-hi trossets o per altra banda prefereixes una textura més fina.
Reservarem en un pot fins assolir temperatura ambient i el refrigerarem.</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">A
continuació prepararem el crumble de llavors i fruits secs. En un bol barrejar
tots els ingredients que en aquest cas han estat llavors de lli, de gira-sol,
carbassa, sèsam, rosella i ametlles, juntament amb la farina, la mantega freda,
el sucre i un polsim de sal. Ho batrem amb unes varetes elèctriques a velocitat
mitjana fins obtenir un granulat. Introduir la mescla tapada en el mateix bol
al congelador i deixar reposar uns 30 minuts.</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<a href="http://3.bp.blogspot.com/-ce1TjMJBjEE/UkAPQ3kvsxI/AAAAAAAABPk/OUKnaBpwJxQ/s1600/DSC06144.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ce1TjMJBjEE/UkAPQ3kvsxI/AAAAAAAABPk/OUKnaBpwJxQ/s1600/DSC06144.JPG" height="240" width="320" /></a><span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Escalfar
el forn a 180ºC. Repartir el crumble sobre una safata de forn i fornejar 20
minuts. Passat el temps, reservar.</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Tot
seguit hidratar els fulls de gelatina durant 5 minuts. En un recipient escalfar
uns 50 mil·lilitres d’aigua on dissoldrem la gelatina hidratada. Incorporar el
formatge Quark.</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">El
muntatge; en un got agregarem dues cullerades de la mescla de Quark i gelatina,
una cullerada de melmelada i el crumble. De la mateixa manera formarem un altre
pis damunt d’aquest. Reservar al frigorífic fins el moment de servir.</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Dificultat</span></b><span lang="CA" style="font-family: "Arial","sans-serif";">: Fàcil / <b style="mso-bidi-font-weight: normal;">Preparació</b>: 60 min / <b style="mso-bidi-font-weight: normal;">Repòs</b>:
180 min / <b style="mso-bidi-font-weight: normal;">Cocció</b>: 90 min</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"><o:p></o:p></span> </div>
<div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
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Sara Cebrián Borràshttp://www.blogger.com/profile/12907679632371581371noreply@blogger.com1tag:blogger.com,1999:blog-1908285448355002113.post-19944408414019672432014-06-21T00:00:00.000+02:002014-11-02T11:42:38.768+01:00Fideus rossejats<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Ingredients:</span></i></div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";">500gr
de fideus integrals d’espelta</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">2
sépies mitjanes</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">4
dents d’all</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">1000ml
de <a href="http://serrelldecuina.blogspot.com.es/2013/01/fabes-amb-cloisses.html" target="_blank">fumet de peix</a></span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">200ml
de vi blanc</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Oli
d’oliva extra verge</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Pebre
negre mòlt</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Sal</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Preparació:</span></i></div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";">Primerament
posarem a escalfar el fumet per tal de que a l’hora d’incorporar-lo a la
cassola dels fideus sigui calent.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Seguidament
laminarem els alls i tallarem la sépia prèviament netejada, en porcions no
gaire grans.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">En
una cassola, que haurem escalfat prèviament a foc viu, vessarem un generós raig
d’oli d’oliva, afegirem els alls laminats i la sépia; ho cuinarem fins que
sigui ben daurat. A continuació incorporarem els fideus, salpebrarem i
esperarem a obtenir el color rossejat característic d’aquest plat.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<a href="http://1.bp.blogspot.com/-mBAAcPkzJKM/UjBG4gfqdQI/AAAAAAAABOw/WwCCz9N0lUI/s1600/DSC06006.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-mBAAcPkzJKM/UjBG4gfqdQI/AAAAAAAABOw/WwCCz9N0lUI/s1600/DSC06006.JPG" height="240" width="320" /></a><span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Quan
tinguem la cocció al punt òptim abocarem el got de vi, deixarem uns segons que
s’evapori l’alcohol; baixarem el foc a una intensitat de 4 graus de 9 de
potència i agregarem quatre cullerots del fumet que haurem fet arrencar el bull.
A mida que el caldo es vagi consumint afegirem més d’aquest si fos menester.
Deixarem coure uns vint minuts.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Escalfarem
el forn a 220 ºC, un cop la cocció del plat estigui enllestida, els retirarem
del foc i els introduirem al forn uns deu, quinze minuts o bé fins que als
fideus se’ls hi formi una crosteta i mostrin la tant preuada estampa d’aquells
fideus tant aixecats i eixerits.</span></div>
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<br />
<div style="text-align: center;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><b style="mso-bidi-font-weight: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Dificultat</span></b><span lang="CA" style="font-family: "Arial","sans-serif";">: Fàcil / <b style="mso-bidi-font-weight: normal;">Preparació</b>: 30min / <b style="mso-bidi-font-weight: normal;">Cocció</b>:
40 min</span></div>
<div style="text-align: center;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ynBV68RQ--0/UjBG5a32hUI/AAAAAAAABO4/hOM1W_7zNOE/s1600/DSC06022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ynBV68RQ--0/UjBG5a32hUI/AAAAAAAABO4/hOM1W_7zNOE/s1600/DSC06022.JPG" height="240" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Ujht9WDG2Mw/UjBHHGc1m4I/AAAAAAAABPE/IdfoMFNTZQE/s1600/DSC06025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Ujht9WDG2Mw/UjBHHGc1m4I/AAAAAAAABPE/IdfoMFNTZQE/s1600/DSC06025.JPG" height="240" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-q-hAs982-Ck/UjBHHGjpCxI/AAAAAAAABPI/xdrRqOfq2dw/s1600/DSC06030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-q-hAs982-Ck/UjBHHGjpCxI/AAAAAAAABPI/xdrRqOfq2dw/s1600/DSC06030.JPG" height="240" width="320" /></a></div>
Sara Cebrián Borràshttp://www.blogger.com/profile/12907679632371581371noreply@blogger.com1tag:blogger.com,1999:blog-1908285448355002113.post-14406457680693634642014-06-07T00:00:00.000+02:002014-11-02T11:43:03.362+01:00Grisines <a href="http://2.bp.blogspot.com/-io92E9P9ra0/UiSXmzTSX-I/AAAAAAAABN8/C-CN3pNFS78/s1600/DSC05825.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-io92E9P9ra0/UiSXmzTSX-I/AAAAAAAABN8/C-CN3pNFS78/s1600/DSC05825.JPG" height="240" width="320" /></a><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Ingredients:</span></i><br />
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";">250gr
de farina blanca de força</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">150ml
d’aigua mineral embotellada</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">25ml
d’oli d’oliva verge</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">5gr
de llevat fresc</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">10gr
de sal</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Acabat:</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Sèmola
de blat de moro</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";">Oli de girasol</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Preparació:</span></i></div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";">Per
la preparació de la massa, és aconsellable que la temperatura ambient en que
s’amassa es mantingui constant a uns 22ºC - 24ºC. Posar tots els ingredients en
un bol fons excepte l’aigua i el llevat. Afegir l’aigua poc a poc i gradualment
mentre amassem els ingredients fins aconseguir una massa lligada, elàstica i
uniforme. Quan s’hagi aconseguit la textura desitjada, abocar la massa sobre el
mabre prèviament enfarinat i posar el llevat dissolt amb una mica d’aigua al
centre de la massa. Amassar de nou fins que el llevat quedi totalment
incorporat i la massa es desenganxi de les mans.</span><br />
<br />
<div style="text-align: justify;">
<a href="http://3.bp.blogspot.com/-rgZ6n2CUWSA/UiSXkMnICKI/AAAAAAAABNw/_8cb0NB5j4Q/s1600/DSC05845.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-rgZ6n2CUWSA/UiSXkMnICKI/AAAAAAAABNw/_8cb0NB5j4Q/s1600/DSC05845.JPG" height="240" width="320" /></a><span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Deixar
reposar la massa en un bol gran tapat amb un drap humit durant seixanta minuts.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Un
cop passat el temps de repòs, cobrir el marbre amb una fina capa d’oli i
treballar la massa fins aconseguir formar una barra. Tot seguit, arrebossar la
barra amb la sèmola de blat de moro, fent-la rodar lleugerament cap endavant i
enrere.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Deixar
reposar la barra a sobre el marbre tapada amb un drap humit durant quaranta
minuts.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Escalfar
prèviament el forn a 200ºC.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<a href="http://1.bp.blogspot.com/-_QDntOrsazc/UiSXnfTutmI/AAAAAAAABOA/o63Ptp-0n90/s1600/DSC05848.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-_QDntOrsazc/UiSXnfTutmI/AAAAAAAABOA/o63Ptp-0n90/s1600/DSC05848.JPG" height="240" width="320" /></a><span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Passat
el temps esmentat, amb un tallador de pasta realitzar porcions tangencialment a
la barra d’uns 10mm de gruix, agafar la porció entre les dues mans i amb els
dits allargar per cada punta de la porció fins obtenir la forma característica
dels bastonets; estendre’l en una safata de forn prèviament enfarinada amb la
sèmola. Repetir aquesta operació amb cadascuna de les porcions fins exhaurir la
barra.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Fornejar
els bastonets durant trenta minuts a 180ºC. Deixar reposar cinc minuts sobre
una reixa i ja estaran a punt per servir.</span></div>
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<div style="text-align: center;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><b style="mso-bidi-font-weight: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Dificultat</span></b><span lang="CA" style="font-family: "Arial","sans-serif";">: Fàcil / <b style="mso-bidi-font-weight: normal;">Repòs</b>: 60 min / <b style="mso-bidi-font-weight: normal;">Fermentació</b>:
40 min / <b style="mso-bidi-font-weight: normal;">Cocció</b>: 30 min</span></div>
<div style="text-align: center;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-IQDlCgKwkR4/UiSX0aXuOEI/AAAAAAAABOQ/L9as-UGecLg/s1600/DSC05895.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-IQDlCgKwkR4/UiSX0aXuOEI/AAAAAAAABOQ/L9as-UGecLg/s1600/DSC05895.JPG" height="240" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-TevWOOWos2g/UiSYIjjCunI/AAAAAAAABOY/s-rRHRz_WlQ/s1600/DSC05893.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-TevWOOWos2g/UiSYIjjCunI/AAAAAAAABOY/s-rRHRz_WlQ/s1600/DSC05893.JPG" height="240" width="320" /></a></div>
<div style="text-align: center;">
<span lang="CA" style="font-family: "Arial","sans-serif";"><o:p></o:p></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-MPOErVZDhdo/UiSXzzHjzoI/AAAAAAAABOM/WulDI6ASfow/s1600/DSC05929.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-MPOErVZDhdo/UiSXzzHjzoI/AAAAAAAABOM/WulDI6ASfow/s1600/DSC05929.JPG" height="240" width="320" /></a></div>
</div>
Sara Cebrián Borràshttp://www.blogger.com/profile/12907679632371581371noreply@blogger.com1tag:blogger.com,1999:blog-1908285448355002113.post-52376385461907510112014-05-17T00:00:00.000+02:002014-11-02T11:43:34.698+01:00Halloumi amb Papillota de verdures<div style="text-align: justify;">
<a href="http://1.bp.blogspot.com/-edR2HI_EhXo/UiSL9bL6rEI/AAAAAAAABMg/0btQP6Rbs4I/s1600/DSC05808.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="http://1.bp.blogspot.com/-edR2HI_EhXo/UiSL9bL6rEI/AAAAAAAABMg/0btQP6Rbs4I/s1600/DSC05808.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-edR2HI_EhXo/UiSL9bL6rEI/AAAAAAAABMg/0btQP6Rbs4I/s1600/DSC05808.JPG" height="240" width="320" /></a><br />
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Ingredients:</span></i><br />
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";">Halloumi</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Una
porció de formatge Halloumi</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">2
unitats de ceba de figueres</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Un
got de Pedro Ximenez</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Papillota</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">4
unitats de pastanaga</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">2
unitats de porro </span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">1
unitat de carabassó</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<a href="http://1.bp.blogspot.com/-PVKKcs4QG8k/UiSMQw7_kFI/AAAAAAAABMo/xdWk1nNPviM/s1600/DSC05858.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-PVKKcs4QG8k/UiSMQw7_kFI/AAAAAAAABMo/xdWk1nNPviM/s1600/DSC05858.JPG" height="240" width="320" /></a></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">1
unitat de albergínia</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">8
brots de coliflor o bròquil blanc</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">6
unitats d’all</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">1
manat d’espàrrecs verds</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Pebre
negre mòlt</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Sal</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";">Acabat (opcional)</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";">“Jalapeños”
en conserva</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Un
raig d’oli d’oliva verge</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Preparació:</span></i></div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";">Primer
de tot realitzarem la cocció de les verdures a la papillota. Tallar en juliana
les pastanagues i els porros, tallar a rodelles fines l’albergínia i el
carbassó, separar els brots del bròquil blanc, retirar la part dura dels
espàrrecs i pelar els alls.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Seguidament
prepararem l’oli, per ruixar la papillota.. Disposarem d’uns quants “jalapeños”,
al gust, i els picarem. En un bol mesclarem aquests amb un bon raig d’oli.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="separator" style="clear: both; text-align: justify;">
<a href="http://3.bp.blogspot.com/-qOCwrLBrPds/UiSOi6xvBaI/AAAAAAAABM4/hodDP6bRiwY/s1600/DSC05787.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-qOCwrLBrPds/UiSOi6xvBaI/AAAAAAAABM4/hodDP6bRiwY/s1600/DSC05787.JPG" height="240" width="320" /></a></div>
<div style="text-align: justify;">
<a href="http://1.bp.blogspot.com/-6Y9HEDkeORU/UiSOip7_PkI/AAAAAAAABNA/EZW615_VbpM/s1600/DSC05821.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-6Y9HEDkeORU/UiSOip7_PkI/AAAAAAAABNA/EZW615_VbpM/s1600/DSC05821.JPG" height="240" width="320" /></a><span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Estendre
el paper d’alumini de manera que cobreixi tota la safata de forn. Fer un llit amb
totes les verdures, començant com a base amb l’albergínia, successivament el
porro i salpebrem, alternem amb el carabassó, la pastanaga, el porro i tornem a
salpebrar, per últim incorporem els espàrrecs verds i coronem bescanviant els
brots de bròquil i els alls. Per últim ruixar les verdures amb l’oli de
“jalapeños” preparat. Cobrir amb el paper d’alumini el llit de verdures i tancar
bé tot el paquet doblegant els laterals i cantonades del paper de plata assegurant-nos
que les vores queden ben segellades.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Posar
a coure la papillota al forn, a 200ºC durant 60 minuts o bé fins que s’hagi
inflat el paquet.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Per
a la realització de la ceba caramel·litzada, tallar la ceba en juliana i
cuinar-la a foc viu fins enrossir-la. Agregar el got de Pedro Ximenez i deixar
reduir.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Per
a la cocció del formatge, escalfar la paella a la màxima potència, marcar i
cuinar per cada banda el formatge fins aconseguir una capa daurada. Tapar la
paella i deixar coure el centre de la porció del formatge fins aconseguir una
textura suau i fosa.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Per
a la presentació, obrir amb compte la papillota i incorporar el llit de
verdures a un costat del plat pla. Col·locar el formatge acabat de sortir de la
paella i acompanyar amb la ceba caramel·litzada. El plat està llest per
portar-lo a taula.</span></div>
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<div style="text-align: center;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: center;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><b style="mso-bidi-font-weight: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Dificultat</span></b><span lang="CA" style="font-family: "Arial","sans-serif";">: Mitjana / <b style="mso-bidi-font-weight: normal;">Preparació</b>: 60min / <b style="mso-bidi-font-weight: normal;">Cocció</b>: 60 min</span></div>
<div style="text-align: center;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-zb6t_aZbrU0/UiSOjcb8hWI/AAAAAAAABNI/9-Rw5j4Px-4/s1600/DSC05885.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-zb6t_aZbrU0/UiSOjcb8hWI/AAAAAAAABNI/9-Rw5j4Px-4/s1600/DSC05885.JPG" height="240" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-oN1bATFocdY/UiSO33voHoI/AAAAAAAABNc/U7-2iUiRzQA/s1600/DSC05919.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-oN1bATFocdY/UiSO33voHoI/AAAAAAAABNc/U7-2iUiRzQA/s1600/DSC05919.JPG" height="240" width="320" /></a></div>
<div style="text-align: center;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-WzVXdYCfNzY/UiSO2D3YkhI/AAAAAAAABNQ/Gbw6TYi4MG8/s1600/DSC05915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-WzVXdYCfNzY/UiSO2D3YkhI/AAAAAAAABNQ/Gbw6TYi4MG8/s1600/DSC05915.JPG" height="240" width="320" /></a></div>
</div>
Sara Cebrián Borràshttp://www.blogger.com/profile/12907679632371581371noreply@blogger.com2tag:blogger.com,1999:blog-1908285448355002113.post-38265073400927536632014-05-03T00:00:00.000+02:002014-11-02T11:44:01.301+01:00Carquinyolis<div style="clear: both; text-align: justify;">
<a href="http://2.bp.blogspot.com/-dUDmsC0N2OQ/UXPB3RPc83I/AAAAAAAABKI/pZ0tmF0qNGI/s1600/DSC02905.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-dUDmsC0N2OQ/UXPB3RPc83I/AAAAAAAABKI/pZ0tmF0qNGI/s1600/DSC02905.JPG" height="240" width="320" /></a><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Ingredients:</span></i></div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";">300gr
de farina de blat</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">3
rovells d’ou</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">4
clares d’ou</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">100gr
de sucre morè</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">20gr
de mel de taronger</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">15gr
d’impulsor químic</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">10gr
canyella en pols</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">300gr
de fruits secs (pelats)</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Preparació:</span></i></div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";">En
un bol gran barrejar la farina tamisada, el sucre morè, l’impulsor, la canyella
en pols i per últim la mel.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Batre
els ous lleugerament i incorporar-ho al bol on tenim els ingredients sòlids.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Començar
a treballar la barreja a mà fins aconseguir una consistència lligada però
enganxifosa.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Finalment,
incorporar els fruits secs, en aquest cas festucs i amassar de nou fins la
incorporació total.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<a href="http://4.bp.blogspot.com/-GHUqSKN6KGo/UXPB7wQAtvI/AAAAAAAABKY/k7EKYVJJfvg/s1600/DSC05585.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-GHUqSKN6KGo/UXPB7wQAtvI/AAAAAAAABKY/k7EKYVJJfvg/s1600/DSC05585.JPG" height="240" width="320" /></a><span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Un
cop la textura sigui la desitjada, abocar la massa sobre el marbre prèviament
tacat amb oli. Formar quatre porcions.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Donar
forma de barra a cadascuna d’elles i disposar-les sobre un paper vegetal.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Enfornar
les barres durant vint minuts a 180ºC.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Un
cop passat el temps de cocció, deixar-les refredar breument i tallar-les amb la
forma característica del carquinyoli.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Col·locar
les porcions sobre la reixa del forn i acabar-les d’assecar a 220ºC amb
ventilador durant cinc minuts o fins que la superfície adquireixi un color
torrat.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Deixar
els carquinyolis refredar sobre la reixa i servir.</span></div>
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<div align="center">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div align="center">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><b style="mso-bidi-font-weight: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Dificultat</span></b><span lang="CA" style="font-family: "Arial","sans-serif";">: Mitjana / <b style="mso-bidi-font-weight: normal;">Preparació</b>: 90 min / <b style="mso-bidi-font-weight: normal;">Cocció</b>: 25 min</span></div>
<div align="center">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
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<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<div class="separator" style="clear: both; text-align: center;">
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Sara Cebrián Borràshttp://www.blogger.com/profile/12907679632371581371noreply@blogger.com4tag:blogger.com,1999:blog-1908285448355002113.post-91587847790813400512014-04-19T00:00:00.000+02:002014-11-02T11:45:00.691+01:00Seitó, macerat amb Massala<div style="text-align: justify;">
<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<img border="0" src="http://1.bp.blogspot.com/-wIzH_v2g6IU/UX6rFJ2DrVI/AAAAAAAABK8/doWmncaL9VU/s1600/BCcD__eCIAAoD9f.jpg" height="240" width="320" /></div>
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Ingredients:</span></i><br />
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";">50
unitats de seitó mitjà</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";">6</span><span lang="CA" style="font-family: "Arial","sans-serif";">
dents d’all</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">2
cullerades generoses de <a href="http://es.wikipedia.org/wiki/Masala" target="_blank">Massala</a></span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Oli
d’oliva verge</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Pebre
negre mòlt</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Sal</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Preparació:</span></i></div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";">En
primer lloc ens disposarem a netejar el peix; tallem el cap i desbudellem el seitó,
amb cura, un per un. Seguidament sota l’aixeta els esbandirem fins deixar-los
ben nets. Un cop el peix mostri la seva millor versió, els abocarem al bol on hauran
de reposar tota la jornada.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Salpebrar,
incorporar els alls sense pelar, afegir-hi dues cullerades de Massala i vesar
un bon raig d’oli. Mesclar per tal d’aconseguir una repartició equitativa en
tot el seitó. Tapar amb paper film i introduir al frigorífic.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<a href="http://2.bp.blogspot.com/-76UAzv4ctM0/UX6rMJ4YXkI/AAAAAAAABLM/SkHTZkeGj4M/s1600/DSC05713.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-76UAzv4ctM0/UX6rMJ4YXkI/AAAAAAAABLM/SkHTZkeGj4M/s1600/DSC05713.JPG" height="240" width="320" /></a><span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Un
cop passades, almenys setze hores, retirarem el<span style="mso-spacerun: yes;">
</span>plàstic i deixarem temperar una hora més.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Escalfar
prèviament el forn a 250ºC. Col·locar en una safata el seitó, els alls i acabar
ruixant la mescla de la maceració per damunt.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Enfornar
a 220ºC vint minuts.</span><br />
<br />
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Passat
el temps de cocció, retirar del forn i servir.</span></div>
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<div align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Dificultat</span></b><span lang="CA" style="font-family: "Arial","sans-serif";">: Fàcil / <b style="mso-bidi-font-weight: normal;">Preparació</b>: 1 jornada / <b style="mso-bidi-font-weight: normal;">Cocció</b>:
20 min</span></div>
<div align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: center;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
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</div>
</div>
Sara Cebrián Borràshttp://www.blogger.com/profile/12907679632371581371noreply@blogger.com2tag:blogger.com,1999:blog-1908285448355002113.post-23470377225782373162014-04-05T00:00:00.000+02:002014-11-02T11:45:24.918+01:00Focaccia<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-jh8VsFXrs0o/UXO7SCljW0I/AAAAAAAABJo/bY3-VnTt3K8/s1600/DSC05219.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-jh8VsFXrs0o/UXO7SCljW0I/AAAAAAAABJo/bY3-VnTt3K8/s1600/DSC05219.JPG" height="240" width="320" /></a></div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Ingredients:</span></i></div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";">500gr de farina
integral d’espelta</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";">300ml d’aigua
mineral embotellada</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">20gr llevat
fresc</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">40ml d’oli
d’oliva verge extra</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">15gr de sucre</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">10gr de sal</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">200gr de
formatge Cadí</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";"><em>Per l’acabat:</em></span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">4 unitats de
ceba blanca</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">100gr de
formatge Emmental</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">10ml d’oli
d’oliva verge extra</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Pebre negre mòlt</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Escates de sal
marina</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Jr4EKwxnFLs/UXO7P1aV3zI/AAAAAAAABJY/S9v_3NjCQac/s1600/DSC05184.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Jr4EKwxnFLs/UXO7P1aV3zI/AAAAAAAABJY/S9v_3NjCQac/s1600/DSC05184.JPG" height="240" width="320" /></a></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Preparació:</span></i></div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";">Pelar i tallar
les cebes en juliana. Saltejar-la en una paella fins aconseguir enrossir-la.
Reservar.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Posar tots els
ingredients en un bol fons excepte l’aigua i el llevat. Afegir l’aigua poc a
poc i gradualment mentre amassem els ingredients fins aconseguir una massa
lligada, elàstica i uniforme. Quan s’hagi aconseguit la textura desitjada,
abocar la massa sobre el marbre prèviament enfarinat i posar el llevat dissolt
amb una mica d’aigua al centre de la massa. Amassar de nou fins que el llevat
quedi totalment incorporat i la massa quedi llisa de nou i no se’ns pegui a les
mans.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Sense deixar
reposar la massa, cobrir la safata del forn amb paper vegetal i estendre la
massa suaument amb el dits fins aconseguir repartir-la per tota base de la
safata.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<a href="http://4.bp.blogspot.com/-j-MH7X9rqy8/UXO7OiK4KfI/AAAAAAAABJQ/0XhA0oaIAuc/s1600/DSC05175.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-j-MH7X9rqy8/UXO7OiK4KfI/AAAAAAAABJQ/0XhA0oaIAuc/s1600/DSC05175.JPG" height="240" width="320" /></a><span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Pinzellar amb
oli tota la superfície de la massa i salpebrar. Repartir una capa de ceba i a
sobre una capa de formatge.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Deixar fermentar
la massa tapada amb un drap humit durant seixanta minuts.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Un cop passat el
temps esmentat, fornejar la focaccia a 250ºC durant trenta minuts. Deixar
refredar sobre la reixa.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Servir en una
safata prèviament tallada longitudinalment.</span></div>
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<div align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Dificultat</span></b><span lang="CA" style="font-family: "Arial","sans-serif";">: Fàcil / <b style="mso-bidi-font-weight: normal;">Preparació</b>: 120 min / <b style="mso-bidi-font-weight: normal;">Fermentació:</b>
60 min / <b style="mso-bidi-font-weight: normal;">Cocció</b>: 30 min</span></div>
<div align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: center;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
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Sara Cebrián Borràshttp://www.blogger.com/profile/12907679632371581371noreply@blogger.com1tag:blogger.com,1999:blog-1908285448355002113.post-16896821227148266652014-03-22T00:00:00.000+01:002014-11-02T11:45:59.884+01:00Guacamole<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-PtEo2h60WLI/UW2OUEkVl-I/AAAAAAAABIY/ROWbu2OKdOU/s1600/DSC05493.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-PtEo2h60WLI/UW2OUEkVl-I/AAAAAAAABIY/ROWbu2OKdOU/s1600/DSC05493.JPG" height="240" width="320" /></a></div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Ingredients:</span></i></div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";">1 unitat d'advocat</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";">1 unitat de
ceba tendre</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">2 unitats de
tomaca raff</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">1 unitat de
llimona</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Pebre de “cayena”</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Oli d’oliva
verge</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Sal</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Pebre negre mòlt</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Preparació:</span></i></div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div style="text-align: justify;">
<a href="http://4.bp.blogspot.com/-LMXAf2eX_78/UW2OV-4CNgI/AAAAAAAABIg/lUX4zxcOBw0/s1600/DSC05529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-LMXAf2eX_78/UW2OV-4CNgI/AAAAAAAABIg/lUX4zxcOBw0/s1600/DSC05529.JPG" height="240" width="320" /></a><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";">Tallar els tomàquets
a daus, picar la ceba i reservar.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Per altre banda,
obrir per la meitat l’advocat, clavar el ganivet al pinyol i realitzar un
moviment lateral per extreure’l. Amb una cullera retirar la polpa i abocar-la
en un plat fons. Ruixar amb la llimona i aixafar el conjunt amb una forquilla
fins aconseguir una textura cremosa. Incorporar la tomaca i la ceba reservada, remoure.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Per l’acabat, agregar
pebre de “cayena” picat, un raig d’oli d’oliva verge, un pessic de sal i un toc
de pebre mòlt.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";">Remenar per últim cop i servir.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: center;">
<span lang="CA" style="font-family: "Arial","sans-serif";"><strong>Dificultat</strong>: Fàcil / <strong>Preparació</strong>: 15 min</span></div>
<div style="text-align: center;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
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Sara Cebrián Borràshttp://www.blogger.com/profile/12907679632371581371noreply@blogger.com2tag:blogger.com,1999:blog-1908285448355002113.post-61315350987409733682014-03-08T00:00:00.000+01:002014-11-02T11:46:30.778+01:00Suc de taronja amb prunes i kiwi<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-FVJEdzhLTwk/UWL_Cwl3olI/AAAAAAAABE4/oBYWqEKEKnQ/s1600/DSC05337.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-FVJEdzhLTwk/UWL_Cwl3olI/AAAAAAAABE4/oBYWqEKEKnQ/s1600/DSC05337.JPG" height="240" width="320" /></a><a href="http://1.bp.blogspot.com/-bRmRHcUpKyQ/UWL_CqQkj_I/AAAAAAAABFA/CVBckcgddFE/s1600/DSC05315.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-bRmRHcUpKyQ/UWL_CqQkj_I/AAAAAAAABFA/CVBckcgddFE/s1600/DSC05315.JPG" height="240" width="320" /></a></div>
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Ingredients:</span></i><br />
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><br />
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";">500ml de suc de
taronja</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">2 peces de kiwi</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">3 peces de pruna
de pell groga</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">3 peces de pruna
de pell negre</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Preparació:</span></i><br />
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><br />
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";">Exprimir les
taronges per tal d’extreure el tant apreciat suc. Reservar.</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Pelar
i tallar a daus el kiwi.</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Retirar
el pinyol i tallar per la meitat les prunes sense extreure’n la pell.</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Incorporar
els daus de kiwi i prunes en un recipient batedor. Triturar i colar.</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Agregar
el suc de taronja juntament amb el suc del kiwi i les prunes al recipient on
servirem la beguda.</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Sinó
és suficientment fred pel vostre gust, refrescar amb uns glaçons.</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<div align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Dificultat</span></b><span lang="CA" style="font-family: "Arial","sans-serif";">: Fàcil / <b style="mso-bidi-font-weight: normal;">Preparació</b>: 15 min<o:p></o:p></span></div>
<br />
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Sara Cebrián Borràshttp://www.blogger.com/profile/12907679632371581371noreply@blogger.com1tag:blogger.com,1999:blog-1908285448355002113.post-67245354388576795602014-02-22T00:00:00.000+01:002014-11-02T11:47:11.114+01:00Barquets de bacallà amb taronja i fonoll<a href="http://3.bp.blogspot.com/-oXZzHzXL3O4/UVXu2b41E9I/AAAAAAAABD0/6EQ5TbfioCs/s1600/DSC04274.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-oXZzHzXL3O4/UVXu2b41E9I/AAAAAAAABD0/6EQ5TbfioCs/s1600/DSC04274.JPG" height="240" width="320" /></a><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Ingredients:</span></i><br />
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><br />
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";">500gr de bacallà
dessalat</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">1 unitat de bulb
de fonoll fresc</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">2 unitats de
taronja</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Un grapat de
fulles de rúcula</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Un raig d’oli
d’oliva</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Pebre negre mòlt</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Escates de sal
marina</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";">- </span><u><span lang="CA" style="font-family: "Arial","sans-serif";">Per la massa</span></u><br />
<u><span lang="CA" style="font-family: "Arial","sans-serif";"></span></u><br />
<u><span lang="CA" style="font-family: "Arial","sans-serif";"></span></u><span lang="CA" style="font-family: "Arial","sans-serif";">250gr de farina
de sègol</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">100gr de farina
de blat integral</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">225ml d’aigua
mineral embotellada 40ºC</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">10gr llevat sec
en pols</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Un pessic de sal</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<a href="http://2.bp.blogspot.com/-DWCCM49Y9BQ/UVXuw7kRAdI/AAAAAAAABDw/rWPNR40lyVQ/s1600/DSC04245.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-DWCCM49Y9BQ/UVXuw7kRAdI/AAAAAAAABDw/rWPNR40lyVQ/s1600/DSC04245.JPG" height="240" width="320" /></a><span lang="CA" style="font-family: "Arial","sans-serif";"></span><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Preparació:</span></i><br />
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><br />
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";">Primer de tot
anirem per la massa. Dissoldre el llevat en l’aigua i deixar reposar cinc
minuts. Incorporar tots els ingredients sòlids en un altre bol suficientment
gran per poder barrejar i amassar. Incorporar la preparació de llevat i amassar
la barreja fins obtenir una textura uniforme i ferma (s’ha de poder treballar
amb el corró).</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Un cop la massa
sigui la desitjada, embolicar-la en paper “film” i deixar reposar a temperatura
ambient durant trenta minuts (si es convenient, la massa degudament embolicada
i al frigorífic, ens pot aguantar en perfectes condicions fins a dotze hores).</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Quan el repòs
hagi finalitzat, enfarinar el mabre i aplanar la massa amb el corró fins
obtenir un gruix de uns tres mil·límetres. Realitzar porcions rectangulars i
col·locar-les en una safata de forn. Efectuar uns forats a la superfície amb
una forquilla.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<a href="http://3.bp.blogspot.com/-kDDC8EELpOo/UVXvC0Ix4jI/AAAAAAAABEI/YuuF-FLiYtc/s1600/DSC04323.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-kDDC8EELpOo/UVXvC0Ix4jI/AAAAAAAABEI/YuuF-FLiYtc/s1600/DSC04323.JPG" height="240" width="320" /></a><span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Prèviament
escalfar a 220ºC i fornejar els barquets deu minuts. Deixar-los refredar sobre
una reixa.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Segon pas, l’acompanyament.
Filetejar el bacallà que haurem posat en remull durant quaranta-vuit hores,
canviant l’aigua cada dotze hores. Laminar la taronja i el bulb de fonoll.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Per últim, el
muntatge. Disposar els barquets en un plat pla, alternar un tall de bacallà per
un de taronja successivament fins cobrir tot el llarg del barquet. Estendre a
sobre el fonoll i coronar amb dues fulles de rúcula. Ruixar un raig d’oli,
moldre el pebre negre i dispersar les escames de sal al gust.</span></div>
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<div align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Dificultat</span></b><span lang="CA" style="font-family: "Arial","sans-serif";">: Fàcil / <b style="mso-bidi-font-weight: normal;">Preparació</b>: 90min / <b style="mso-bidi-font-weight: normal;">Repòs</b>:
30min / <b style="mso-bidi-font-weight: normal;">Cocció</b>: 10min</span></div>
<div align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: center;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
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<div align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: center;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
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Sara Cebrián Borràshttp://www.blogger.com/profile/12907679632371581371noreply@blogger.com4tag:blogger.com,1999:blog-1908285448355002113.post-19132678467807875532014-02-08T00:00:00.000+01:002014-11-02T11:47:38.546+01:00Pa de Sègol amb fermentació de Cervesa<a href="http://2.bp.blogspot.com/-GSkh8JYWc4M/UVVuaxkM9_I/AAAAAAAABB4/MgKrVOb-lOs/s1600/DSC05002.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-GSkh8JYWc4M/UVVuaxkM9_I/AAAAAAAABB4/MgKrVOb-lOs/s1600/DSC05002.JPG" height="240" width="320" /></a><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;">Ingredients:</span></i><br />
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span></i><br />
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;">- </span></i><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;">Massa mare</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;">150gr de farina de sègol integral</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;">125ml d’aigua tèbia (28ºC - 30ºC)</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;">15gr de llevat fresc</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;">1gr de sal</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;">5gr d’oli</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;">- </span><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;">Ferment</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;">250ml de cervesa</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;">50gr de farina de força</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;">250gr de massa mare</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;">- </span><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;">Massa</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;">550gr de ferment</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;">400gr de sègol integral</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;">350gr de farina de força blanca</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;">400ml d’aigua fresca (10ºC - 12ºC)</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;">20gr de sal</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span></i><br />
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;">Preparació:</span></i><br />
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span></i> </div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span></i><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;">Per la preparació de la massa mare, es aconsellable fer
l’amassat a mà, procurant que l’ambient en que s’amassa es mantingui a una
temperatura constant d’uns 22ºC - 24ºC i cal evitar qualsevol corrent d’aire.
Posar tots els ingredients en un bol fons excepte l’aigua i el llevat. Afegir
l’aigua poc a poc i gradualment mentre amassem els ingredients fins aconseguir
una massa lligada, elàstica i uniforme. Quan s’hagi aconseguit la textura
desitjada, posar el llevat dissolt amb una mica d’aigua al centre de la massa. Seguir
amassant fins que el llevat quedi totalment incorporat i fins que la massa
quedi llisa de nou. Tapar la massa amb paper film transparent. Deixar reposar
al frigorífic durant dotze hores.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span> </div>
<div style="text-align: justify;">
<a href="http://4.bp.blogspot.com/-K3f8nGQjVmA/UVVuTYqa26I/AAAAAAAABBs/Em8BgGDvHXo/s1600/DSC04931.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-K3f8nGQjVmA/UVVuTYqa26I/AAAAAAAABBs/Em8BgGDvHXo/s1600/DSC04931.JPG" height="240" width="320" /></a><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;">Quan hagi passat el temps esmentat, prepararem el ferment
i retirarem la massa del frigorífic amb una hora d’antelació. Escalfar la
cervesa en un cassó fins que agafi una temperatura de 70ºC. Retirar del foc i
afegir la farina, remenar enèrgicament per tal que no es formin grumolls.
Deixar refredar la mescla en un bol fins que la temperatura hagi baixat fins
els 20ºC. En aquest moment afegirem la massa mare de sègol que teníem
preparada. Un cop incorporada, tapar amb paper film i deixar reposar tota la
nit o bé dotze hores més per a que fermenti.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;">Al dia següent, preparar la massa del pa. Aquest procés
es pot realitzar tant a mà o com a màquina, sense que es vegi afectat el
resultat final. En un bol gran afegirem el ferment preparat la nit anterior i
l’aigua, a continuació les farines i la sal. Mesclar fins obtenir una massa
líquida i enganxifosa però lligada. Tapar la massa amb un drap de cotó humit i
deixar reposar deu minuts.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span> </div>
<div style="text-align: justify;">
<a href="http://3.bp.blogspot.com/-BCYhyFjtYgE/UVVuW_9bMiI/AAAAAAAABB0/sQSL9TJEL_g/s1600/DSC04945.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-BCYhyFjtYgE/UVVuW_9bMiI/AAAAAAAABB0/sQSL9TJEL_g/s1600/DSC04945.JPG" height="240" width="320" /></a><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;">En el cas de amassar a màquina, fer-ho a velocitat
mitjana o bé col·locar la massa sobre el marbre enfarinat i amassar a mà durant
un minut. Pinzellar el bol amb oli d’oliva, tornar a posar la massa dins del
bol, tapar amb el drap humit i deixar reposar deu minuts. Repetir l’operació
dos cops més.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;">Un cop realitzada l’ultima operació, amassar de nou,
formar una bola, col·locar-la dins el bol, tapar-la amb el drap humit; deixar
fermentar durant dues hores. Repetir l’operació al cap d’aquestes dues hores i
tornar a deixar dos hores més.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;">Passades les quatre hores esmentades, dividir la massa en
tres porcions de 500 grams. Formar una bola amb cadascuna d’elles, tapar-les i
deixar reposar quinze minuts.</span> </div>
<br />
<div style="text-align: justify;">
<a href="http://3.bp.blogspot.com/-XUURzHhEORw/UVVumy1fpTI/AAAAAAAABCE/K6EReDqlc30/s1600/DSC05038.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-XUURzHhEORw/UVVumy1fpTI/AAAAAAAABCE/K6EReDqlc30/s1600/DSC05038.JPG" height="240" width="320" /></a><a href="http://2.bp.blogspot.com/-A6-_cSulArk/UVVutkj-TlI/AAAAAAAABCM/chZqIgaag4Y/s1600/DSC05039.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-A6-_cSulArk/UVVutkj-TlI/AAAAAAAABCM/chZqIgaag4Y/s1600/DSC05039.JPG" height="240" width="320" /></a><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;">A continuació procedirem a donar-li forma de barra a les
boles de massa. Agafar una de les porcions, aplanar-la lleugerament conservant
l’arrodoniment. Imaginar que la peça té quatre costats, agafar dos d’ells i
plegar-los cap al centre pressionant per a que quedin ben segellats. Ara agafar
la punta resultant dels plecs anteriors i doblegar-la cap al centre pressionant
de nou. Tot seguit gira la massa 180ºC i repeteix els plecs anteriors per
aquest costat. Torna a girar la massa per tornar a la posició inicial, doblega
la massa horitzontalment per la meitat i segella tots dos costats amb el palmell
de la mà. Fes rodar la massa endavant i enrere, pressionant lleugerament per
aconseguir expulsar els gasos que hagin pogut quedar atrapats. Col·locar les
mans al centre de la massa i realitzar una lleugera pressió des del centre cap
als extrems per aconseguir allargar la barra. Si ara fas més pressió als
extrems aconseguiràs unes puntes més fines. Col·locar la barra en una safata
enfarinada amb el plec cap a baix. Realitzar el mateix procediment amb les dues
porcions restants.</span></div>
<div style="text-align: justify;">
<a href="http://1.bp.blogspot.com/-7J4VXwstQxQ/UVVuunupVVI/AAAAAAAABCU/_ZTFsSolpbI/s1600/DSC05040.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-7J4VXwstQxQ/UVVuunupVVI/AAAAAAAABCU/_ZTFsSolpbI/s1600/DSC05040.JPG" height="240" width="320" /></a><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;">Tapar les barres amb un drap de lli o cotó humit i
deixar-les a temperatura ambient fins que hagin doblat el seu volum,
aproximadament dues hores.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;">Escalfar el forn a 220ºC. Realitzar un tall longitudinal
a tot el llarg de la barra amb una fulla ben esmolada. Un cop la temperatura sigui
l’adient introduir el pa, vaporitzar amb aigua i enfornar durant seixanta
minuts. Deixar refredar sobre una reixa. Fornejar les barres restants
realitzant el mateix procés.</span></div>
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span><br />
<div align="center">
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span><b style="mso-bidi-font-weight: normal;"><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;">Dificultat:</span></b><span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"> Difícil
/ <b style="mso-bidi-font-weight: normal;">Repòs:</b> 24 hores / <b style="mso-bidi-font-weight: normal;">Fermentació: 390 </b>min / <b style="mso-bidi-font-weight: normal;">Cocció:</b> 60 min</span></div>
<div align="center">
<span lang="CA" style="font-family: "Arial","sans-serif"; mso-ansi-language: CA;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
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Sara Cebrián Borràshttp://www.blogger.com/profile/12907679632371581371noreply@blogger.com1tag:blogger.com,1999:blog-1908285448355002113.post-89843494447171415412014-01-25T00:00:00.000+01:002014-11-02T11:48:16.011+01:00Pasta al Pesto d'alfàbrega<div style="clear: both; text-align: justify;">
<a href="http://3.bp.blogspot.com/-BF80g9pasVs/UVCahxl3_EI/AAAAAAAABBc/z5cLPEnyrGs/s1600/DSC05114.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-BF80g9pasVs/UVCahxl3_EI/AAAAAAAABBc/z5cLPEnyrGs/s1600/DSC05114.JPG" height="240" width="320" /></a><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Ingredients:</span></i></div>
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><br />
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";">- <u>Pasta</u></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">500gr
d’espaguetis frescos d’ou</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">3000ml
d’aigua embotellada per la cocció</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">25gr
de mantega</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Pebre
negre mòlt </span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Sal</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Oli
d’oliva verge extra</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Parmesà
ratllat</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">- <u>Pesto</u></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Xq-hl_VI6C4/UVCaVSW9dvI/AAAAAAAABBE/g_w4h8lfw90/s1600/DSC05099.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Xq-hl_VI6C4/UVCaVSW9dvI/AAAAAAAABBE/g_w4h8lfw90/s1600/DSC05099.JPG" height="240" width="320" /></a></div>
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">40gr
d’alfàbrega</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">50gr
de pinyons</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">25gr
de <span style="mso-spacerun: yes;"> </span>formatge parmesà ratllat</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">75ml
d’oli d’oliva verge extra</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">2
unitats d’all</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Preparació:</span></i><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";">Posar
l’aigua en una olla suficientment gran per a que hi càpiguen els espaguetis. En
aquesta olla primer, submergir els dos alls en aigua freda un cop haguem extret
el germen central i cuinar durant cinc minuts a partir de que l’aigua hagi
arrencat el bull. Tot seguit, escaldar les fulles d’alfàbrega durant cinc
segons. Recollir els alls i l’alfàbrega, deixar refredar en un bol que
contingui aigua amb gel, per tal de mantenir el seu color i que no s’oxidi l’alfàbrega.
Un cop fred, escórrer amb la mà i reservar a sobre un paper absorbent de cuina.</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">En
un recipient batedor, addicionar els pinyons, el parmesà, els alls, l’alfàbrega
i per últim l’oli d’oliva. Triturar amb el batedor elèctric fins aconseguir una
salsa lligada, més aviat granulada que fina. En cas necessari, rectificar de
sal.</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<a href="http://3.bp.blogspot.com/-WhZhjQo6YPo/UVCaWzwtQ_I/AAAAAAAABBM/TD6WNGds_bo/s1600/DSC05109.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-WhZhjQo6YPo/UVCaWzwtQ_I/AAAAAAAABBM/TD6WNGds_bo/s1600/DSC05109.JPG" height="240" width="320" /></a><span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">A
la mateixa olla on hem escaldat l’alfàbrega (veurem que l’aigua de cocció ha adquirit
una tonalitat verda), afegir la pasta quan l’aigua estigui al seu punt màxim d’ebullició
i remoure amb l’espàtula per a que no quedin pegats entre ells. Un cop comenci
a bullir l’aigua, deixar cuinar els espaguetis sense tapa uns 8 minuts si són
frescos o seguir les instruccions del fabricant. Un cop cuits, colar i escórrer
enèrgicament la pasta. En una paella, agregar la mantega i un raig d’oli, afegir
immediatament la pasta ja que si no s’aferrarien entre ells, salpebrar al gust
i saltejar breument.</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Servir
la ració de pasta en un plat pla, repartir una cullerada de salsa pesto i distribuir
un polsim de parmesà ratllat.</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Dificultat</span></b><span lang="CA" style="font-family: "Arial","sans-serif";">: Fàcil / <b style="mso-bidi-font-weight: normal;">Preparació</b>: 30 min / <b style="mso-bidi-font-weight: normal;">Cocció</b>:
15 min<o:p></o:p></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
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Sara Cebrián Borràshttp://www.blogger.com/profile/12907679632371581371noreply@blogger.com3tag:blogger.com,1999:blog-1908285448355002113.post-62123765748721663462014-01-11T00:00:00.000+01:002014-11-02T11:48:59.133+01:00Pastís de mascarpone i maduixa<div class="separator" style="clear: both; text-align: justify;">
<a href="http://3.bp.blogspot.com/-VBZxLVUXEmA/UUinqOptjFI/AAAAAAAAA_8/cRmMscN5Ma4/s1600/DSC04636.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-VBZxLVUXEmA/UUinqOptjFI/AAAAAAAAA_8/cRmMscN5Ma4/s1600/DSC04636.JPG" height="240" width="320" /></a><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Ingredients:</span></i></div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">- </span></i><span lang="CA" style="font-family: "Arial","sans-serif";"><u>Bescuit</u></span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">250gr
de farina de blat blanca</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">10
unitats d’ou</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">250gr
de sucre blanc</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";">- </span><span lang="CA" style="font-family: "Arial","sans-serif";"><u>Mousse
de mascarpone</u></span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">1000gr
de formatge mascarpone</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">1000ml
de nata amb 35% de matèria grassa</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">200gr
de sucre blanc</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">12
fulles de gelatina neutre</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";">- </span><span lang="CA" style="font-family: "Arial","sans-serif";"><u>Melmelada
de maduixa</u></span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-5nBDvIawK0E/UUinp5hSS_I/AAAAAAAAA_4/-in2mQWBWDM/s1600/DSC04659.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-5nBDvIawK0E/UUinp5hSS_I/AAAAAAAAA_4/-in2mQWBWDM/s1600/DSC04659.JPG" height="240" width="320" /></a></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">1000gr
de maduixes</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">500gr
de sucre blanc</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Una
unitat de llimona meyer</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Una
unitat de poma golden</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";">- </span><span lang="CA" style="font-family: "Arial","sans-serif";"><u>Almívar</u></span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">100ml
de l’extracte fluid de la melmelada</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">50ml
de conyac</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";">- </span><span lang="CA" style="font-family: "Arial","sans-serif";"><u>Bany
de xocolata blanca</u></span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">750gr
de xocolata blanca especial cobertura</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Preparació:</span></i></div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";">El
dia abans prepararem els farcits, tant la melmelada de maduixa com la mousse de
mascarpone.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<a href="http://4.bp.blogspot.com/-P2V1_lvyHQI/UUinxDUubwI/AAAAAAAABAE/_8v5J21oGdw/s1600/DSC04764.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-P2V1_lvyHQI/UUinxDUubwI/AAAAAAAABAE/_8v5J21oGdw/s1600/DSC04764.JPG" height="240" width="320" /></a><span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Per
la melmelada de maduixa, en un bol rentar cadascuna de les maduixes senceres sense
extreure’n la fulla. Un cop netes, retirar el cap i tallar les maduixes a
quarts. En un cassó suficientment gran es barregen les maduixes, el sucre, el
suc de llimona i la poma tallada a quarts. Deixar macerar durant una hora per a
que deixin anar el seu propi suc. Passat aquest temps extreure 100ml de l’extracte
fluid per l’almívar i reservar. Posar la barreja al foc i quan arrenqui el bull
deixar coure durant una hora a mitja potència (4 de 9), procurant remenar de
tant en tant per tal de que no s’enganxi. Quan la densitat sigui la desitjada,
és a dir, que al posar la cullera a la barreja queda napada, es retira del foc.
A continuació retirem la poma, es tritura la barreja i es passa per un colador
de malla fina o xinès. Tornar la barreja al foc i quan torni a arrencar el
bull, abocar-la en un pot de vidre i tapar per a que es creï el buit.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Avançarem
fent l’almívar, en un cassó agregar l’extracte fluid de les maduixes que haurem
retirat previament, portar a ebullició i addicionar el conyac. Remenar, retirar
i reservar al frigorífic en un pot de vidre.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Per
la mousse de mascarpone, remullar les fulles de gelatina amb aigua durant de 10
minuts. Escórrer i escalfar les fulles de gelatina amb quatre cullerades
d’aigua al microones durant 30 segons. Remenar per dissoldre la gelatina i
incorporar-la al bol on tenim el mascarpone. Muntar la nata amb l’aparell de
barnilles alhora que anem incorporant el sucre fins obtenir una textura ben
ferma. Integrar la nata muntada de fora cap endins al bol on tenim el
mascarpone.</span><span lang="CA" style="color: #795050; font-family: "Trebuchet MS","sans-serif"; font-size: 13pt; mso-bidi-font-family: Arial;"> </span><span lang="CA" style="font-family: "Arial","sans-serif";">Deixar reposar la mescla degudament
tapada amb paper “film” tota la nit al frigorífic.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<a href="http://1.bp.blogspot.com/-7xZZ8UvOM3A/UUin8cg34LI/AAAAAAAABAQ/NM9D9JpzVmg/s1600/DSC04772.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-7xZZ8UvOM3A/UUin8cg34LI/AAAAAAAABAQ/NM9D9JpzVmg/s1600/DSC04772.JPG" height="240" width="320" /></a><span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Al
dia següent, prosseguirem a elaborar el bescuit; en un bol tamisarem la farina.
Per altre banda, en un recipient batedor, agregar els ous i el sucre, muntar
fins doblar el volum. Poc a poc anirem incorporant la barreja de farina
delicadament sense batre al recipient on tenim els ous muntats. Un cop obtinguem
la textura desitjada, repartir uns 500gr de massa en dos bols. Escalfar
prèviament el forn a 210ºC. Folrar una safata de forn amb paper vegetal,
repartir una de les meitat de massa de bescuit preparada per tota la seva
superfície. Fornejar 5 minuts a 210ºC i passat aquest temps, 4 minuts més a
150ºC. Treure la safata del forn, col·locar un altre paper vegetal sobre el
bescuit i donar-li totalment la volta; així doncs, el paper que teníem sota ara
el tenim a sobre i procedirem a retirar-lo amb el màxim de compte. Tapar el bescuit
amb un drap de cotó humit i deixar reposar. Repetir l’operació amb l’altre
meitat de massa reservada al bol.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">A
continuació ja tindrem els bescuits reposats, realitzarem dues porcions
idèntiques de cada bescuit pel muntatge del pastís (si utilitzeu una safata de
forn estàndard podreu crear dos rectangles de 250 mil·límetres per 350
mil·límetres amb cada planxa de bescuit preparada), obtindrem quatre porcions,
que seran quatre capes o pisos de bescuit. Col·locar el primer rectangle sobre
una reixa, amb un pinzell impregnar lleugerament l’almívar sobre el bescuit, escampar
la melmelada de maduixa, repartir la mousse de mascarpone per la seva
superfície i col·locar el segon rectangle. Seguirem aquest procediment fins
assolir amb el quart rectangle. Xopar aquest últim amb l’almívar restant i per
últim impregnar la melmelada. Reservar el pastís al congelador, com a mínim
dues hores.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<a href="http://2.bp.blogspot.com/-kAsp12eT-HE/UUin8eXEQuI/AAAAAAAABAU/YVNd3AVQOfc/s1600/DSC04810.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-kAsp12eT-HE/UUin8eXEQuI/AAAAAAAABAU/YVNd3AVQOfc/s1600/DSC04810.JPG" height="240" width="320" /></a><span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Finalment,
elaborar el bany de xocolata blanca; tallar-la en porcions petites i fondre al bany maria fins que arribi a una temperatura de 40ºC. Retirar dos terceres
parts de la xocolata i deixar-la temperar sobre el marbre, realitzant moviments
de fora cap endins fins arribar als 28ºC, a continuació adjuntar-la amb la xocolata del cassó i remenar fins que
la xocolata arribi a una temperatura final de 26ºC. Cobrir tota la superfície
del pastís ràpidament, ja que el pastís al estar gelat farà que la xocolata
quedi pressa al moment i aconseguirem la textura cruixent de la xocolata
blanca.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Reservar
el pastís al congelador fins al moment de servir-lo directament si us agrada la
mousse gelada o bé, reservar a la nevera mitja hora abans de servir les
porcions. Per tal de que el tall resulti polit i no s’esquerdi la cobertura de
xocolata, escalfar la fulla del ganivet amb aigua calenta i repetir cada cop
que s’hagi de fer un nou tall.</span></div>
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<div style="text-align: center;">
<span lang="CA" style="font-family: "Arial","sans-serif";"><strong>Dificultat</strong>: Difícil / <strong>Preparació</strong>: 360 min / <strong>Cocció</strong>: 90 min</span></div>
<div style="text-align: center;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
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Sara Cebrián Borràshttp://www.blogger.com/profile/12907679632371581371noreply@blogger.com6tag:blogger.com,1999:blog-1908285448355002113.post-8781574271526248002013-12-21T00:00:00.000+01:002014-11-02T11:49:29.342+01:00L'empanada<a href="http://3.bp.blogspot.com/-szMsqlbHmZc/UTx3NbRotRI/AAAAAAAAA9s/MQDXBxdsFCw/s1600/DSC03499.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-szMsqlbHmZc/UTx3NbRotRI/AAAAAAAAA9s/MQDXBxdsFCw/s1600/DSC03499.JPG" height="240" width="320" /></a><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Ingredients:</span></i><br />
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><br />
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">- </span></i><u><span lang="CA" style="font-family: "Arial","sans-serif";">Pel
farcit</span></u><br />
<u><span lang="CA" style="font-family: "Arial","sans-serif";"></span></u><br />
<u><span lang="CA" style="font-family: "Arial","sans-serif";"></span></u><span lang="CA" style="font-family: "Arial","sans-serif";">300gr de tonyina
en conserva al natural</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">2 unitats de
pebrots vermell</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";">4 unitats de
ceba tendra</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Un raig d’oli
d’oliva verge extra</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Pebre negre mòlt</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";">- </span><u><span lang="CA" style="font-family: "Arial","sans-serif";">Per
la massa</span></u><br />
<u><span lang="CA" style="font-family: "Arial","sans-serif";"></span></u><br />
<u><span lang="CA" style="font-family: "Arial","sans-serif";"></span></u><span lang="CA" style="font-family: "Arial","sans-serif";">100gr de farina
de blat de força</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">400gr de farina
d’espelta integral</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">250ml de cervesa
rossa</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">50ml d’oli
d’oliva verge extra</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Un pessic de sal</span><br />
<br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Preparació:</span></i></div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div style="text-align: justify;">
<a href="http://3.bp.blogspot.com/-EwVd_6PRl8U/UTx3Qa1XZLI/AAAAAAAAA94/d2mE6d0OPW0/s1600/DSC03537.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-EwVd_6PRl8U/UTx3Qa1XZLI/AAAAAAAAA94/d2mE6d0OPW0/s1600/DSC03537.JPG" height="240" width="320" /></a><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";">Primer de tot
realitzarem la massa. Incorporar tots els ingredients sòlids en un bol
suficientment gran per poder entremesclar. Tot seguit, abocar la cervesa i
l’oli. Amassar la barreja fins obtenir una textura uniforme i ferma (s’ha de
poder treballar amb el corró). Un cop la massa sigui la desitjada, abocar-la a
sobre el mabre enfarinat <span style="mso-spacerun: yes;"> </span>i acabar de
treballar la massa, per tal de realitzar dos porcions d’uns 400gr. Aplanar
cadascuna de les porcions de massa amb el corró fins obtenir un gruix d’uns
cinc mil·límetres. Realitzar talls laterals a la massa estirada per aconseguir
un rectangle de 400 mil·límetres de llarg per 250 mil·límetres d’ample. Col·locar
una de les porcions en una safata de forn enfarinada, que serà la base i
reservar l’altre porció que serà la tapa. Amb els talls sobrants, ajuntar-los
de nou i realitzar tires llargues que serviran per l’acabat.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Segon pas, el
farcit. En una paella antiadherent ruixar un raig d’oli. Mentre adquireix la
temperatura adequada, tallar les cebes i el pebrot vermell de forma cisellada
(en juliana) i agregar a la paella. Enrossir el conjunt a foc fort (7 graus de
potència de 9), però no cuinar-la del tot. A la mateixa paella
integrem la tonyina prèviament escorreguda. Retirar i reservar fins al total
refredament.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<a href="http://2.bp.blogspot.com/-MFXdWwb2ovc/UTx3gmP0PuI/AAAAAAAAA-E/ECFhNErt_lg/s1600/DSC04385.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-MFXdWwb2ovc/UTx3gmP0PuI/AAAAAAAAA-E/ECFhNErt_lg/s1600/DSC04385.JPG" height="240" width="320" /></a><span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Tercer pas,
muntatge. Abocar i repartir el farcit per tota la base de massa. A continuació
tapar amb l’altre porció massa preparada i segellar tots els laterals de
l’empanada fent una petita pressió amb els dits. Per l’acabat, incorporar les
tires de massa per tot el llarg i ample de l’empanada i realitzar els pessics
laterals característics de l’empanada.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Escalfar
prèviament el forn a 250ºC. Realitzar dos o tres
forats a la superfície de l’empanada per tal de que surti el vapor i evitar que
es bufi la massa. Enfornar l’empanada amb la posició de ventilador i amb el calor de
dalt i baix, durant vint minuts a 220ºC.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Servir l’empanada
de tonyina quan hagi reposat uns 60 minuts, o si es desitja, també és ideal per
consumir en fred d’un dia per l’altre.</span></div>
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<div align="center">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><b style="mso-bidi-font-weight: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Dificultat</span></b><span lang="CA" style="font-family: "Arial","sans-serif";">: Fàcil / <b style="mso-bidi-font-weight: normal;">Preparació</b>:
30 min / <b style="mso-bidi-font-weight: normal;">Cocció</b>: 75 min</span></div>
<div align="center">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-BkZKm-PKZAs/UTx3yMTi91I/AAAAAAAAA-k/vN8KymxdnhQ/s1600/DSC04488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-BkZKm-PKZAs/UTx3yMTi91I/AAAAAAAAA-k/vN8KymxdnhQ/s1600/DSC04488.JPG" height="240" width="320" /></a></div>
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<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
Sara Cebrián Borràshttp://www.blogger.com/profile/12907679632371581371noreply@blogger.com1tag:blogger.com,1999:blog-1908285448355002113.post-34773677884936412722013-12-07T00:00:00.000+01:002014-11-02T11:49:57.899+01:00Mossegades de Pa amb Sèsam<a href="http://2.bp.blogspot.com/-tb_p5XOZNz0/UT4vGtKY96I/AAAAAAAAA-4/Wv5XY0x2l4g/s1600/DSC04499.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-tb_p5XOZNz0/UT4vGtKY96I/AAAAAAAAA-4/Wv5XY0x2l4g/s1600/DSC04499.JPG" height="240" width="320" /></a><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Ingredients:</span></i><br />
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><br />
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";">250gr
de farina blanca de força</span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">150ml
d’aigua mineral embotellada</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";">5gr
de llevat fresc</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";">10gr
de sal</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";">Un raig d'oli d'oliva verge</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Per l’acabat:</span></i></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";">Llavors
de sèsam</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";">Aigua mineral polvoritzada</span><br />
</div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"><span style="font-family: Times New Roman;">
</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Preparació:</span></i></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";">Per
la preparació de la massa, es aconsellable que la temperatura ambient en que
s’amassa es mantingui constant a uns 22ºC - 24ºC. Posar tots els ingredients en
un bol fons excepte l’aigua i el llevat. Afegir l’aigua poc a poc i gradualment
mentre amassem els ingredients fins aconseguir una massa lligada, elàstica i
uniforme. Quan s’hagi aconseguit la textura desitjada, abocar la massa sobre el
mabre prèviament enfarinat i posar el llevat dissolt amb una mica d’aigua al
centre de la massa. Amassar de nou fins que el llevat quedi totalment
incorporat i la massa es desenganxi de les mans.</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<a href="http://2.bp.blogspot.com/-In6evUHNRyc/UT4vEfP497I/AAAAAAAAA-0/-RqMZOjEbKc/s1600/DSC04494.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-In6evUHNRyc/UT4vEfP497I/AAAAAAAAA-0/-RqMZOjEbKc/s1600/DSC04494.JPG" height="240" width="320" /></a><span lang="CA" style="font-family: "Arial","sans-serif";">Deixar
reposar la massa en un bol gran tapat amb un drap humit durant trenta minuts.</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";">Realitzar
porcions d’uns vint grams, donar-los forma esfèrica i apanar-los lleugerament
amb el palmell de la mà. Formar les boles de manera que utilitzant la mà dreta
comencem a plegar els extrems al centre, fins a quatre plecs, mentre que amb la
mà esquerra ens ajudem donant-li voltes sobre si mateix. Un cop els plecs
siguin subjectats al centre, donar el tomb a la massa i voltejar-la per tal
d’aconseguir una forma arrodonida i compacta, que presenti una estructura
tensa.</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";">Col·locar
els panets amb els plecs cap avall en una safata de forn enfarinada, deixant
suficientment espai entre ells, tenint en compte que han de fermentar durant seixanta
minuts i el seu volum es veurà incrementat notablement.</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";">Escalfar
el forn a 250ºC.</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<a href="http://4.bp.blogspot.com/-qhvv-SWwhsg/UT4vG1ATYyI/AAAAAAAAA_E/9op0KBprkPc/s1600/DSC04553.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-qhvv-SWwhsg/UT4vG1ATYyI/AAAAAAAAA_E/9op0KBprkPc/s1600/DSC04553.JPG" height="240" width="320" /></a><span lang="CA" style="font-family: "Arial","sans-serif";">Polvoritzar
amb aigua la superfície dels panets i repartir generosament el sèsam. Realitzar
una petita pressió amb els dits al sèsam per a que quedin ben adherits.</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";">Fornejar
les boletes durant dotze minuts. Quan hagin passat els primers cinc minuts, amb
un polvoritzador d’aigua, ruixar-los per tal de crear vapor al forn. Deixar
reposar cinc minuts més les boletes sobre una reixa i ja estaran a punt per
servir.</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";">Per
la seva òptima conservació, tapar els panets amb un drap de lli.</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Dificultat</span></b><span lang="CA" style="font-family: "Arial","sans-serif";">: Fàcil / <b style="mso-bidi-font-weight: normal;">Repòs</b>: 30 min / <b style="mso-bidi-font-weight: normal;">Fermentació</b>:
60 min / <b style="mso-bidi-font-weight: normal;">Cocció</b>: 12 min</span></div>
<div align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: center;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
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Sara Cebrián Borràshttp://www.blogger.com/profile/12907679632371581371noreply@blogger.com1tag:blogger.com,1999:blog-1908285448355002113.post-28892537198268345452013-11-23T00:00:00.000+01:002014-11-02T11:50:28.890+01:00Misoshiru (Sopa de Miso)<div class="separator" style="clear: both; text-align: justify;">
<a href="http://2.bp.blogspot.com/-lucCEJfghEY/UTOljxQBW2I/AAAAAAAAA8w/28EHichmjHI/s1600/DSC04151.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-lucCEJfghEY/UTOljxQBW2I/AAAAAAAAA8w/28EHichmjHI/s1600/DSC04151.JPG" height="240" width="320" /></a><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Ingredients:</span></i></div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";">250ml per ració
d’aigua mineral embotellada</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Una cullerada
sopera per ració de Shiro (pasta de miso blanca)</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Un quadrat de
50mm per ració d’alga kombu</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Un grapat per
ració de katsuobushi (escames de bonítol sec)</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">20gr per ració
d’alga wakame</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">50gr per ració
de tofu</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">20gr per ració
de Naganegi (ceba tendre)</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Preparació:</span></i></div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";">Netejar
l’alga kombu amb un drap humit i depositar-la dins el cassó on prepararem la sopa
de miso. Escalfar l’aigua necessària, tanta per persona com la que hi càpiga al bol que farem servir per beure la sopa de miso. Portar a ebullició per tal
de que l’alga kobu comenci a deixar el gust de peix. Tot seguit, incorporar el
Katsuobushi dins d’un colador i introduir-lo al cassó durant un minut, passat
aquest temps el katsuobushi ja no deix gust, per tant retirar. A continuació,
baixar la potència de la cuina (5 de 9) i afegir la pasta de miso per ració
desitjada al caldo, dissolent amb l’ajuda dels bastons japonesos fins que no
quedin grumolls.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Per
altre banda, en el bol de presentació, incorporar el Naganegi fiament tallat,
els daus de tofu i l’alga wakame.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Finalment,
aboquem la ració de sopa de miso al bol i servir ben calent però no bullint.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Beure
a sorbets i remoure amb els bastonets de tant en tant per a que la pasta de
miso no quedi al fons.<span style="mso-spacerun: yes;"> </span></span></div>
<span lang="CA" style="font-family: "Arial","sans-serif";"><span style="mso-spacerun: yes;"></span></span><br />
<br />
<div align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Dificultat</span></b><span lang="CA" style="font-family: "Arial","sans-serif";">: Fàcil / <b style="mso-bidi-font-weight: normal;">Preparació</b>: 15 min / <b style="mso-bidi-font-weight: normal;">Cocció</b>:
15 min</span></div>
<div align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: center;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
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Sara Cebrián Borràshttp://www.blogger.com/profile/12907679632371581371noreply@blogger.com4tag:blogger.com,1999:blog-1908285448355002113.post-69522677426969686042013-11-09T00:00:00.000+01:002014-11-02T11:50:52.318+01:00Tronc de mandarina amb cobertura de gelatina de xocolata<div class="separator" style="clear: both; text-align: justify;">
<a href="http://3.bp.blogspot.com/-2KaNCGlyRLQ/UTOertENU8I/AAAAAAAAA8I/bdKV0VdVPe4/s1600/DSC04127.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-2KaNCGlyRLQ/UTOertENU8I/AAAAAAAAA8I/bdKV0VdVPe4/s1600/DSC04127.JPG" height="240" width="320" /></a><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Ingredients:</span></i></div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">- </span></i><span lang="CA" style="font-family: "Arial","sans-serif";">Bescuit</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">210gr de farina
de blat blanca</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">8 unitats d’ou</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">200gr de sucre </span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">8gr de canyella
mòlta</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">2 unitats
d’estrella d’anís</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Mitja cullera de
cafè de fonoll</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";">- </span><span lang="CA" style="font-family: "Arial","sans-serif";">Almívar
de mel</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">2 cullerades de
mel de taronger</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">2 cullerades
d’aigua mineral embotellada</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";">- C</span><span lang="CA" style="font-family: "Arial","sans-serif";">rema
de mandarina</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">250ml de suc de
mandarina</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";">3</span><span lang="CA" style="font-family: "Arial","sans-serif";"> unitats de
rovell d’ou</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">50gr de sucre</span></div>
<div style="text-align: justify;">
<a href="http://1.bp.blogspot.com/-FreLRLBQeDE/UTOkKaqXbhI/AAAAAAAAA8Y/iVjiDt3m-L4/s1600/DSC04175.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-FreLRLBQeDE/UTOkKaqXbhI/AAAAAAAAA8Y/iVjiDt3m-L4/s1600/DSC04175.JPG" height="240" width="320" /></a><span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">25gr de mantega</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">25gr de farina
de blat blanca</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">3 fulles de
gelatina neutra</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">10ml de rom</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">250ml de nata
amb 35% de matèria grassa</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";">- </span><span lang="CA" style="font-family: "Arial","sans-serif";">Cobertura</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">50ml de nata amb
35% de matèria grassa</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";">7</span><span lang="CA" style="font-family: "Arial","sans-serif";">0ml d’aigua
mineral embotellada</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">30gr de cacau en
pols no ensucrat</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">90gr de sucre</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">5 fulles de
gelatina neutra</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Preparació:</span></i></div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";">Per
al bescuit, en un morter moldre l’anís i el fonoll. Entremesclar les tres
especies amb la farina prèviament tamisada. Per altre banda, abocar els ous
juntament amb el sucre en un bol gran i batre fins que la barreja adquireixi
una tonalitat blanca. Incorporar la farina especiada poc a poc fins obtenir una
massa semi-líquida i homogènia.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Escalfar
el forn a 200ºC. Mentrestant folrar amb paper vegetal la safata del forn. Distribuir
la massa preparada per tota la superfície de la safata fins obtenir un gruix de
10mm. Fornejar a 170ºC durant 12minuts.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Passat
el temps de cocció, retirar la safata del forn i donar-li la volta al bescuit a
sobre d’un drap humit. Despendre amb compte el paper vegetal i reservar el
bescuit tapat amb el drap humit.</span></div>
<br />
<div style="text-align: justify;">
<a href="http://2.bp.blogspot.com/-HiUqfCjR5NM/UTOeXrxxbcI/AAAAAAAAA7o/oZfXbzZtWeA/s1600/DSC04054.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-HiUqfCjR5NM/UTOeXrxxbcI/AAAAAAAAA7o/oZfXbzZtWeA/s1600/DSC04054.JPG" height="240" width="320" /></a><span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Per
a la crema de mandarines, exprimir el suc de les mandarines i escalfar-lo en un
cassó a foc mitjà. Per altre banda, batre els rovells d’ou juntament amb el
sucre fins que la barreja obtingui una tonalitat blanca, en aquest moment
afegir la farina de blat i tornar a batre fins la total incorporació. Tot
seguit abocar aquesta preparació en un cassó gran i incorporar el suc de
mandarina calent. Portar a ebullició la mescla sense parar de remoure amb una
espàtula de fusta fins que veiem que la crema s’ha espessit. Retirar del foc i
a continuació afegir les fulles de gelatina escorregudes, que amb antelació
haurem posat en remull amb aigua freda durant cinc minuts, la mantega a
temperatura ambient i el rom, remoure el conjunt i deixar refredar. Per últim,
muntar la nata i incorporar-la delicadament a la crema de mandarines. Reservar
la crema de mandarines al frigorífic.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<a href="http://4.bp.blogspot.com/-YZcdvztb3xk/UTOeZhQsKEI/AAAAAAAAA7w/GVZYOzLC62s/s1600/DSC04057.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-YZcdvztb3xk/UTOeZhQsKEI/AAAAAAAAA7w/GVZYOzLC62s/s1600/DSC04057.JPG" height="240" width="320" /></a><span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Per
l’almívar, diluir les dues cullerades d’aigua amb les dues de mel. Si es
necessari, escalfar prèviament la mel al bany maria.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Per
al muntatge del tronc, amb el bescuit a sobre del drap humit, tallar els
laterals sobrants per tal d’aconseguir un rectangle de 250mm d’ample per 350mm
de llarg. Xopar tota la superfície del bescuit amb l’almívar preparat. Després,
cobrir amb la crema de mandarina fins un gruix de 5mm. Finalment, amb l’ajuda
del drap realitzar una petita pressió i començar a enrotllar per la banda llarga
el bescuit fins aconseguir plegar-lo. Retirar l’excés de crema dels costats i
napar el tronc resultant amb la resta de crema de mandarina. Reservar al
frigorífic almenys una hora, si més no d’un dia per l’altre.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<a href="http://4.bp.blogspot.com/-UWtRlca-Xi0/UTOefIJ4SXI/AAAAAAAAA74/a9l8Mvy303g/s1600/DSC04063.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-UWtRlca-Xi0/UTOefIJ4SXI/AAAAAAAAA74/a9l8Mvy303g/s1600/DSC04063.JPG" height="240" width="320" /></a><span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Per
al glacejat de xocolata, posar en remull les fulles gelatina en aigua freda
durant cinc minuts. Per altre banda, dissoldre el cacau en pols en mitja part
d’aigua per a que en la cocció no se’ns formin grumolls. En un cassó abocar la
resta d’aigua, la nata, el sucre i el cacau dissolt. Portar a ebullició i coure
durant dotze minuts a mitja potència. Passat el temps esmentat, incorporar les
fulles de gelatina escorregudes, retirar del foc i deixar refredar.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Per
l’acabat, napar el tronc amb el bany de xocolata preparat (no deixar-la
refredar molt ja que si queda pressa no la podrem estendre, però tampoc pot
estar calenta ja que desfaria la crema de mandarina).</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Reservar
el tronc de mandarina al frigorífic tapat amb paper film fins al moment
desitjat.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: center;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";"><span lang="CA" style="font-family: "Arial","sans-serif";"><strong>Dificultat</strong>: Mitjana / <strong>Preparació</strong>: 180 min / <strong>Cocció</strong>: 30 min </span></span></div>
<div style="text-align: center;">
<span lang="CA" style="font-family: "Arial","sans-serif";"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-MPplAry2d2o/UTOepxr9dDI/AAAAAAAAA8A/g3ALa3XmNuY/s1600/DSC04107.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-MPplAry2d2o/UTOepxr9dDI/AAAAAAAAA8A/g3ALa3XmNuY/s1600/DSC04107.JPG" height="240" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
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Sara Cebrián Borràshttp://www.blogger.com/profile/12907679632371581371noreply@blogger.com6tag:blogger.com,1999:blog-1908285448355002113.post-74121214657398762612013-10-26T00:00:00.000+02:002014-11-02T11:53:13.293+01:00Escalivada<div style="text-align: justify;">
<a href="http://1.bp.blogspot.com/-lREJTeqV2Kw/USumBc5TaTI/AAAAAAAAA6Q/YLI8Q3RxIWU/s1600/DSC03769.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-lREJTeqV2Kw/USumBc5TaTI/AAAAAAAAA6Q/YLI8Q3RxIWU/s320/DSC03769.JPG" height="240" width="320" /></a><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Ingredients:</span></i></div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";">3
unitats de pebrot vermell</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">1
unitat d’albergínia</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">4
unitats de tomàquets en branca</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">2
unitats de ceba</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Una
cabeça d’alls</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Oli
d’oliva verge del raig</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Sal</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Pebre
negre mòlt</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Preparació:</span></i></div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";">Escalfar el forn a 210ºC.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";">Pelar les cebes i tallar-les per
la meitat. Als tomàquets fer-los un tall en forma de creu per la part inferior.
Un cop tinguem netes i preparades totes les verdures, posar-les senceres en una
safata apte per a forn.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Introduir
la safata al forn i enfornar durant una hora a 180ºC. Donar mitja volta a
cada verdura als 30 minuts.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Un
cop estiguin cuites les verdures, i encara calentes començar per aquest ordre a
extreure la pell externa dels pebrots, tomàquets, albergínia i alls.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Realitzar
tires llargues al pebrot i l’albergínia, deixar sencers el tomàquets, els alls
i les cebes. Deixar-les macerar en un bol fons amb un bon raig d’oli d’oliva.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Passades
unes hores, col·loqueu cada verdura estratègicament en un plat de presentació i
salpebrar al gust. L’escalivada ja esta llesta per presentar-la a la taula i
ser degustada. Ben acompanyada d’una bona llesca de pa de pagès català o bé d’uns
<a href="http://serrelldecuina.blogspot.com.es/search/label/Pans" target="_blank">pans com aquest</a>.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: center;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><b style="mso-bidi-font-weight: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Dificultat</span></b><span lang="CA" style="font-family: "Arial","sans-serif";">: Fàcil / <b style="mso-bidi-font-weight: normal;">Preparació</b>: 30 min / <b style="mso-bidi-font-weight: normal;">Maceració/Atemperar</b>: 120 min / <b style="mso-bidi-font-weight: normal;">Cocció</b>: 60 min</span></div>
<div style="text-align: center;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-0lcMWDW8IKU/USumUh-WC1I/AAAAAAAAA6o/kuFyRZkwShE/s1600/DSC03833.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-0lcMWDW8IKU/USumUh-WC1I/AAAAAAAAA6o/kuFyRZkwShE/s320/DSC03833.JPG" height="240" width="320" /></a></div>
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_____________________________________ _ _ _ _ _</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div style="clear: both; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">*Nota
Amb Serrell:</span></i></b><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"> Aprofitant l’assistència al curs de
pa impartit pel Mestre Forner Jordi Andreu Rodríguez (Forn Jordi Andreu) el
mateix dia que vàrem preparar aquesta escalivada i amb la massa preparada del
curs, es realitzar una coca d’escalivada amb formatge de brie.</span></i></div>
<div class="separator" style="clear: both; text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Per altra banda aquesta
escalivada va ser també acompanyada d’unes anxoves pescades pel pare i elaborades
per la mare, que sincerament eren dignes del millor àpat imaginable.</span></i></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div class="separator" style="clear: both; text-align: center;">
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Sara Cebrián Borràshttp://www.blogger.com/profile/12907679632371581371noreply@blogger.com5tag:blogger.com,1999:blog-1908285448355002113.post-78994308638676705772013-10-12T00:00:00.000+02:002014-11-02T11:53:47.821+01:00Pa d'Hamburguesa amb farina d'Espelta<div class="separator" style="clear: both; text-align: justify;">
<a href="http://1.bp.blogspot.com/-7qORPfc5dR8/USDXVEDM7tI/AAAAAAAAA5E/8hg9Kx_OWVs/s1600/DSC03507.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-7qORPfc5dR8/USDXVEDM7tI/AAAAAAAAA5E/8hg9Kx_OWVs/s1600/DSC03507.JPG" height="240" width="320" /></a><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Ingredients:</span></i></div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";">500gr
de farina d’espelta integral</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">300ml
d’aigua mineral embotellada</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">80gr
de margarina</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">25gr
de llet en pols</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">10gr
llevat fresc</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">30gr
de sucre</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">10gr
de sal</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"><em>Per l'acabat:</em></span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";">Llavors
de sèsam</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Preparació:</span></i><br />
<em><span style="font-family: Arial;"></span></em> </div>
<div style="text-align: justify;">
<a href="http://4.bp.blogspot.com/-m1eVlwxYi9o/USDXfjMikqI/AAAAAAAAA5U/5dSlC42POQU/s1600/DSC03545.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-m1eVlwxYi9o/USDXfjMikqI/AAAAAAAAA5U/5dSlC42POQU/s1600/DSC03545.JPG" height="240" width="320" /></a><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";">Per
la preparació de la massa, es aconsellable que la temperatura ambient en que
s’amassa es mantingui constant a uns 22ºC - 24ºC. Desfer la margarina en un cassó
a foc suau fins arribar al canvi d’estat. Abocar farina d’espelta, sucre, sal i
llet en pols en un bol fons, excepte l’aigua i el llevat. A continuació agregar
al bol la margarina i afegir l’aigua poc a poc i gradualment mentre amassem els
ingredients fins aconseguir una massa lligada, elàstica i uniforme. Quan s’hagi
aconseguit la textura desitjada, abocar la massa sobre el mabre prèviament
enfarinat i posar el llevat dissolt amb una mica d’aigua al centre de la massa.
Amassar de nou fins que el llevat quedi totalment incorporat i la massa quedi fina
i llisa de nou.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Reservar
la massa dintre el bol degudament tapat amb un drap de cotó humit i deixar
reposar trenta minuts.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<a href="http://3.bp.blogspot.com/-d2L9XPQtM-M/USDXdQFycfI/AAAAAAAAA5M/O5SAD5lMU10/s1600/DSC03561.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-d2L9XPQtM-M/USDXdQFycfI/AAAAAAAAA5M/O5SAD5lMU10/s1600/DSC03561.JPG" height="240" width="320" /></a><span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Passat
el temps esmentat, dividir la massa en quatre porcions de 200 grams cadascuna i
donar forma esfèrica procurant que quedin ben apretades. Col·locar les boles de
massa en una safata enfarinada deixant el suficient espai entre elles per a que
puguin doble el seu volum. Tot seguit aplanar cada una de les porcions
lleugerament amb l’ajuda d’un corró fins que obtinguin un gruix de quinze mil·límetres.
Deixar fermentar les porcions de massa en un lloc lliure de corrents
aproximadament una hora.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Un
cop passat el temps de fermentació, escalfar prèviament el forn a 200ºC. Polvoritzar
aigua per sobre de cada panet i repartir les llavors de sèsam uniformement.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Fornejar
els panets a 180ºC, uns 25 minuts aproximadament. Quan hagin obtingut un color
daurat, retirar-los i deixar-los refredar a sobre una reixa, abans d’obrir-los
i consumir.</span></div>
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<div align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Dificultat</span></b><span lang="CA" style="font-family: "Arial","sans-serif";">: fàcil / <b style="mso-bidi-font-weight: normal;">Repòs</b>: 30 min / <b style="mso-bidi-font-weight: normal;">Fermentació</b>:
60 min / <b style="mso-bidi-font-weight: normal;">Cocció</b>: 25 min</span></div>
<div align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: center;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
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Sara Cebrián Borràshttp://www.blogger.com/profile/12907679632371581371noreply@blogger.com3tag:blogger.com,1999:blog-1908285448355002113.post-70958714445939537492013-09-21T00:00:00.000+02:002014-11-02T11:54:20.924+01:00Hamburger de filet amb pebrot, ceba i crema de cacauet<div class="separator" style="clear: both; text-align: left;">
<a href="http://3.bp.blogspot.com/-A4BB9Mhzah8/URa84UtUkkI/AAAAAAAAA3s/bOGH51GDR2A/s1600/DSC03569.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-A4BB9Mhzah8/URa84UtUkkI/AAAAAAAAA3s/bOGH51GDR2A/s1600/DSC03569.JPG" height="240" width="320" /></a><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Ingredients:</span></i></div>
<div style="text-align: left;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div style="text-align: left;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";">2 unitats de
filet de vedella</span></div>
<div style="text-align: left;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">4 unitats de
pebrot verd italià</span></div>
<div style="text-align: left;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">4 cebes tendres</span></div>
<div style="text-align: left;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Crema de cacauet</span></div>
<div style="text-align: left;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">4 unitats de
<a href="http://serrelldecuina.blogspot.com.es/2013/02/pa-dhamburguesa-amb-farina-despelta.html?showComment=1361392272763" target="_blank">panets d’hamburguesa</a> d’espelta integral</span></div>
<div style="text-align: left;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Pebre negre mòlt</span></div>
<div style="text-align: left;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Oli d’oliva
verge</span></div>
<div style="text-align: left;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Sal</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Preparació:</span></i></div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";">Amb
antelació retirarem la vedella del frigorífic per tal de que a l’hora de
cuinar-la estigui a temperatura ambient.</span><span lang="CA"><span style="font-family: Calibri;"> </span></span><span lang="CA" style="font-family: "Arial","sans-serif";">Salpebrar els filets per
ambdues parts, tacar amb oli d’oliva i deixar macerar.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Tallar
les cebes i els pebrots, saltejar-los en una paella antiadherent a foc alt
(potència 9 de 9) fins aconseguir un lleuger color torrat però sense perdre la textura
cruixent de la verdura fresca; retirar i reservar.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<a href="http://2.bp.blogspot.com/-2_hQHd0YBd0/URa86xApe5I/AAAAAAAAA34/wPvcCtnjO1w/s1600/DSC03625.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-2_hQHd0YBd0/URa86xApe5I/AAAAAAAAA34/wPvcCtnjO1w/s1600/DSC03625.JPG" height="240" width="320" /></a><span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">En
una planxa ben calenta, segellar les diferents cares del filet. Deixar coure al
gust.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Tenint
en compte la mida del filet, hem decidit utilitzar quatre unitats de pa d’hamburguesa.
De manera, que dues serviran de base, les aixafarem amb una espàtula per tal de
aconseguir una millor estabilitat a l’hora del muntatge i els altres dos panets
serviran de tapa.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Procedir
al muntatge de l’hamburguesa, repartir la crema de cacauet per la base i tapa
del pa. A la base, incorporar una capa de la barreja de ceba i pebrot, a continuació
assentar el filet i a sobre incorporar la resta de barreja. Cobrir amb la tapa
i travessar l’hamburguesa amb un “pal” de broqueta de dalt a baix.</span></div>
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<div align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Dificultat</span></b><span lang="CA" style="font-family: "Arial","sans-serif";">: Fàcil / <b style="mso-bidi-font-weight: normal;">Preparació</b>: 45 min / <b style="mso-bidi-font-weight: normal;">Cocció</b>:
20 min</span></div>
<div align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: center;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
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Sara Cebrián Borràshttp://www.blogger.com/profile/12907679632371581371noreply@blogger.com5tag:blogger.com,1999:blog-1908285448355002113.post-25911159129007583922013-09-07T00:00:00.000+02:002014-11-02T11:54:42.321+01:00Financiers<div style="clear: both; text-align: justify;">
<a href="http://1.bp.blogspot.com/-YS6GxLIUUs4/UQ1vnnzwBRI/AAAAAAAAA00/rfc29U8EhwU/s1600/DSC03357.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-YS6GxLIUUs4/UQ1vnnzwBRI/AAAAAAAAA00/rfc29U8EhwU/s1600/DSC03357.JPG" height="240" width="320" /></a><a href="http://1.bp.blogspot.com/-YS6GxLIUUs4/UQ1vnnzwBRI/AAAAAAAAA00/rfc29U8EhwU/s1600/DSC03357.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Ingredients:</span></i></div>
<br />
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";">120gr de farina d’ametlla
crua</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">120gr de farina
de blat integral</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">150gr de clares
d’ou</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">100gr de mantega</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">100gr de sucre
morè</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">20gr de mel de taronger</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">20gr de rom</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Un polsim de sal</span><br />
<span style="font-family: Arial;">Sucre glacé (opcional per l'acabat)</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Preparació:</span></i></div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i> </div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";">En un cassó,
fondre la mantega fins que aquesta adquireixi un lleuger color torrat. Quan s’hagi
refredat abocar-la sobre la mel i entremesclar fins a la total incorporació.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">En un bol
barrejar les dues farines, el sucre morè, el rom i el polsim de sal. Afegir-hi la
preparació anterior de mantega i mel, continuar barrejant amb l’accessori mesclador
del robot o bé amb una espàtula durant cinc minuts.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<a href="http://4.bp.blogspot.com/-sLH07pdWGTY/UQ1voPhnz1I/AAAAAAAAA04/iiS8vHKxccU/s1600/DSC03375.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-sLH07pdWGTY/UQ1voPhnz1I/AAAAAAAAA04/iiS8vHKxccU/s1600/DSC03375.JPG" height="240" width="320" /></a><span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Tot seguit, amb
les varetes, incorporar poc a poc les clares fins aconseguir una massa lligada
i semi-líquida.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Introduir la
massa en una màniga pastissera llisa i omplir cadascun dels motlles de “financier”
escollits.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Enfornar a 210ºC
durant 10 minuts o fins que la superfície adquireixi un bonic color daurat.</span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";">Desemmotllar i
deixar refredar els financiers cinc minuts a sobre una reixa.</span></div>
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><br />
<div align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Dificultat</span></b><span lang="CA" style="font-family: "Arial","sans-serif";">: Fàcil / <b style="mso-bidi-font-weight: normal;">Preparació</b>: 60 min / <b style="mso-bidi-font-weight: normal;">Cocció</b>:
10 min</span></div>
<div align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: center;">
<span lang="CA" style="font-family: "Arial","sans-serif";"><o:p></o:p></span> </div>
<div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
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Sara Cebrián Borràshttp://www.blogger.com/profile/12907679632371581371noreply@blogger.com1tag:blogger.com,1999:blog-1908285448355002113.post-13144244726886181662013-08-24T00:00:00.000+02:002014-11-02T11:55:16.165+01:00Fabes amb Cloïsses<div class="separator" style="clear: both; text-align: justify;">
<a href="http://2.bp.blogspot.com/-Qh2ENDXs5sE/UQQDyv0LSKI/AAAAAAAAAzY/S5tzY_uvJOs/s1600/DSC03245.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Qh2ENDXs5sE/UQQDyv0LSKI/AAAAAAAAAzY/S5tzY_uvJOs/s1600/DSC03245.JPG" height="240" width="320" /></a><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></span></i></div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span></i> </div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;">400gr de “fabes
de Navarra”</span></span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;">500gr de
cloïsses</span></span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;">500ml de fumet
de peix</span></span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;">200ml de vi
blanc</span></span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;">2 unitats de ceba</span></span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;">3 dents d’all</span></span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;">Pebre negre mòlt</span></span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;">Oli d’oliva
verge extra</span></span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;">Sal</span></span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"></span><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;">Preparació:</span></span></i></div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span></i> </div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";"></span></i><span lang="CA" style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;">Amb
antelació haurem de tenir el fumet preparat; en el nostre cas el fumet ha estat
elaborat amb dos raps, una dotzena de crancs i caps de gambeta panxuda, que han
estat bullint durant vint minuts.</span></span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span> </div>
<div style="text-align: justify;">
<a href="http://2.bp.blogspot.com/-V9UkFo_Tgr8/UQQD0qDI9KI/AAAAAAAAAzk/LzByAFe02Xw/s1600/DSC03253.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-V9UkFo_Tgr8/UQQD0qDI9KI/AAAAAAAAAzk/LzByAFe02Xw/s1600/DSC03253.JPG" height="240" width="320" /></span></a><span lang="CA" style="font-family: "Arial","sans-serif";"></span><span lang="CA" style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;">Picarem
la ceba ben petita. En una paella hi ruixarem l’oli i afegirem els tres dents
d’all sencers. Tot seguit i quan l’all comenci a daurar-se incorporarem la ceba
que cuinarem uns quinze minuts a foc mitjà (5 de 9 graus). Passat el temps
requerit vessarem el vi blanc, quan aquest hagi reduït agregarem les fabes,
abocar el fumet, tapar i deixar cuinar trenta minuts. Un cop la cocció sigui la
desitjada, agregar les cloïsses. Amb cinc minuts més de cocció les cloïsses
s’hauran obert i ja tindrem el plat finalitzat.</span></span></div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span> </div>
<div style="text-align: justify;">
<span lang="CA" style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b style="mso-bidi-font-weight: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">Dificultat</span></b><span lang="CA" style="font-family: "Arial","sans-serif";">: Fàcil / <b style="mso-bidi-font-weight: normal;">Preparació</b>: 90 min / <b style="mso-bidi-font-weight: normal;">Cocció</b>:
60 min</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt; text-align: center;">
<span lang="CA" style="font-family: "Arial","sans-serif";"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span> </div>
<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: justify;">
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">*Nota
Amb Serrell</span></i></b><i style="mso-bidi-font-style: normal;"><span lang="CA" style="font-family: "Arial","sans-serif";">: Després de la nostra última estada a
Navarra, hem optat per aquest tipus de mongeta, tant apreciada al nord de la
península que també podem obtenir precuinades amb conserva i el resultat
d’aquestes no deixa de ser exquisit. Referent al vi, en aquest cas, l’elecció
ha estat un blanc del Montsant mescla de garnatxa blanca i macabeu de vinyes
velles, que a l’hora ens ha servit per acompanyar aquest àpat. Som de l’opinió
de que si un vi no és bo per beure, no és bo per cuinar.</span></i></div>
Sara Cebrián Borràshttp://www.blogger.com/profile/12907679632371581371noreply@blogger.com3tag:blogger.com,1999:blog-1908285448355002113.post-3972777793099454462013-08-10T00:00:00.000+02:002014-11-02T11:56:04.422+01:00Pà de Pita<div class="separator" style="clear: both; text-align: justify;">
<a href="http://2.bp.blogspot.com/-jpmL4vgqIfg/UP2Esxe8y0I/AAAAAAAAAx8/-16aiTJVwWk/s1600/DSC03131.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-jpmL4vgqIfg/UP2Esxe8y0I/AAAAAAAAAx8/-16aiTJVwWk/s1600/DSC03131.JPG" height="240" width="320" /></a><i style="mso-bidi-font-style: normal;"><span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></span></i></div>
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<i style="mso-bidi-font-style: normal;"><span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span></i> </div>
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<i style="mso-bidi-font-style: normal;"><span lang="CA"></span></i><span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;">500gr de farina de força</span></span></div>
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<span lang="CA"></span><span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;">275ml d’aigua mineral embotellada</span></span></div>
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<span lang="CA"></span><span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;">5gr llevat fresc</span></span></div>
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<span lang="CA"></span><span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;">10gr de sal</span></span></div>
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<span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span> </div>
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<span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span> </div>
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<span lang="CA"></span><i style="mso-bidi-font-style: normal;"><span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;">Preparació:</span></span></i></div>
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<i style="mso-bidi-font-style: normal;"><span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span></i> </div>
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<i style="mso-bidi-font-style: normal;"><span lang="CA"></span></i><span style="font-family: Arial, Helvetica, sans-serif;"><span lang="CA">Per la preparació de la massa, es
aconsellable que la temperatura ambient en que s’amassa es mantingui constant a
uns 22</span><span lang="CA" style="font-family: "Arial","sans-serif";">º</span><span lang="CA">C - 24</span><span lang="CA" style="font-family: "Arial","sans-serif";">º</span><span lang="CA">C. Abocar la farina i la sal en un bol fons excepte l’aigua i el
llevat. Afegir l’aigua poc a poc i gradualment mentre amassem els ingredients
fins aconseguir una massa lligada, elàstica i uniforme. Quan s’hagi aconseguit
la textura desitjada, abocar la massa sobre el mabre prèviament enfarinat i
posar el llevat dissolt amb una mica d’aigua al centre de la massa. Amassar de
nou fins que el llevat quedi totalment incorporat i la massa quedi llisa de
nou.</span></span></div>
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<span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span> </div>
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<span lang="CA"></span><span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;">Sense deixar reposar la massa, realitzar
peces d’uns 80 grams i donar-li forma esfèrica (haurien de sortir uns 10
panets). Col·locar les boles de massa en una safata i deixar-les fermentar
tapades amb un drap de cotó humit durant 45 minuts.</span></span></div>
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<span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span> </div>
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<span lang="CA"></span><span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;">Escalfar prèviament el forn a la
màxima potència i col·locar una safata per tal de que absorbeixi el màxim calor
possible, ja que servirà de base i aconseguirem que les boles s’inflin i es formi
el buit al centre del pà (si es té, es aconsellable realitzar aquesta operació
amb placa de gres o ceràmica per a forn, en lloc de safata).</span></span></div>
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<span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span> </div>
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<a href="http://1.bp.blogspot.com/--x0DwWn-J-0/UP2E5zp8I-I/AAAAAAAAAyI/vSo6cIhJXfc/s1600/DSC03174.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/--x0DwWn-J-0/UP2E5zp8I-I/AAAAAAAAAyI/vSo6cIhJXfc/s1600/DSC03174.JPG" height="240" width="320" /></a><span lang="CA"></span><span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;">Un cop passat el temps de fermentació,
repartir una mica de farina damunt de la superfície de treball i aplanar amb
l’ajuda d’un rodet cada una de les boles de massa fins que obtinguin un gruix
de 10 mil·limetres.</span></span></div>
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<span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span> </div>
<div style="text-align: justify;">
<span lang="CA"></span><span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;">Fornejar els panets de dos en dos
fins que veiem que s’inflen per complet, uns quatre minuts aproximadament. Retirar-los
i continuació el més ràpid possible, per no perdre l’escalfor del forn,
introduir dos pans més. Repetir l’operació fins exhaurir les porcions.</span></span></div>
<span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span><br />
<span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span><br />
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<span lang="CA"></span><span style="font-family: Arial, Helvetica, sans-serif;"><b style="mso-bidi-font-weight: normal;"><span lang="CA">Dificultat</span></b><span lang="CA">: fàcil / <b style="mso-bidi-font-weight: normal;">Preparació</b>: 20 min / <b style="mso-bidi-font-weight: normal;">Fermentació</b>:
45 min / <b style="mso-bidi-font-weight: normal;">Cocció</b>: 4 min</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span lang="CA"><o:p></o:p></span></span> </div>
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<a href="http://1.bp.blogspot.com/-ZB3BkL0nEho/UP2FIzQiICI/AAAAAAAAAyU/xwWaQYWykm0/s1600/DSC03226.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ZB3BkL0nEho/UP2FIzQiICI/AAAAAAAAAyU/xwWaQYWykm0/s1600/DSC03226.JPG" height="240" width="320" /></a></div>
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<a href="http://1.bp.blogspot.com/-APHAct4CkcQ/UP2FVnSZUeI/AAAAAAAAAyg/_h-OR0caDUY/s1600/DSC03227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-APHAct4CkcQ/UP2FVnSZUeI/AAAAAAAAAyg/_h-OR0caDUY/s1600/DSC03227.JPG" height="240" width="320" /></a></div>
Sara Cebrián Borràshttp://www.blogger.com/profile/12907679632371581371noreply@blogger.com1tag:blogger.com,1999:blog-1908285448355002113.post-73334524305186636552013-07-27T00:00:00.000+02:002014-11-02T11:57:21.280+01:00Kebab amb Serrell<div class="separator" style="clear: both; text-align: justify;">
<a href="http://1.bp.blogspot.com/-b4uZJ_-YI7I/UP2DbjEf-pI/AAAAAAAAAxA/PSgSdd0U1sA/s1600/DSC03144.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-b4uZJ_-YI7I/UP2DbjEf-pI/AAAAAAAAAxA/PSgSdd0U1sA/s1600/DSC03144.JPG" height="240" width="320" /></a><i style="mso-bidi-font-style: normal;"><span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></span></i></div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span></i> </div>
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<i style="mso-bidi-font-style: normal;"><span lang="CA"></span></i><span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;">500gr de pit de gall d’indi</span></span></div>
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<span lang="CA"></span><span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;">200gr de col llombarda</span></span></div>
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<span lang="CA"></span><span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;">100gr d’enciam romà</span></span></div>
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<span lang="CA"></span><span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;">3 unitats petites de ceba tendre</span></span></div>
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<span lang="CA"></span><span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;">250gr de formatge fresc batut</span></span></div>
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<span lang="CA"></span><span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;">Conjunt d’espècies del Marroc (<a href="http://es.wikipedia.org/wiki/Ras_el_hanut" target="_blank">Ras el Hanout</a>)</span></span></div>
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<span lang="CA"></span><span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;">Sal</span></span></div>
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<span lang="CA"></span><span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;">Pebre negre mòlt</span></span></div>
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<span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://serrelldecuina.blogspot.com.es/2012/10/oli-doliva-verge-picant-al-perfum-dall.html" target="_blank">Oli d’oliva verge picant</a></span></span></div>
<div style="text-align: justify;">
<span lang="CA"></span><span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;">10 unitats de 80gr <a href="http://serrelldecuina.blogspot.com.es/2013/01/pa-de-pita.html" target="_blank">pà de Pita</a></span></span></div>
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<span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span> </div>
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<span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span> </div>
<div style="text-align: justify;">
<span lang="CA"></span><i style="mso-bidi-font-style: normal;"><span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;">Preparació:</span></span></i></div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span></i> </div>
<div style="text-align: justify;">
<i style="mso-bidi-font-style: normal;"><span lang="CA"></span></i><span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;">Picar la ceba tendre, tallar l’enciam
romà i la col llombarda en juliana i reservar.</span></span></div>
<div style="text-align: justify;">
<span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span> </div>
<div style="text-align: justify;">
<span lang="CA"></span><span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;">Per altre banda, tallarem a tires el
pit de gall d’indi i assaonar amb el conjunt d’espècies junt amb un bon raig
d’oli d’oliva picant i deixar macerar un mínim de quinze minuts.</span></span></div>
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<span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span> </div>
<div style="text-align: justify;">
<a href="http://3.bp.blogspot.com/-eZtZhV_5QMg/UP2DqJ6j8hI/AAAAAAAAAxM/AL8xiRMCaCQ/s1600/DSC03160.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-eZtZhV_5QMg/UP2DqJ6j8hI/AAAAAAAAAxM/AL8xiRMCaCQ/s1600/DSC03160.JPG" height="240" width="320" /></a><span lang="CA"></span><span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;">En una paella antiadherent, cuinar la
ceba a foc alt (9 de 9 graus) tenint en compte de que aquesta no s’ha de coure
totalment, ja que hauria de quedar parcialment crua. Salpebrar i retirar. Un
cop la ceba s’hagi refredat afegir el formatge fresc batut i mesclar. D’aquesta
preparació en direm crema de formatge i ceba.</span></span></div>
<div style="text-align: justify;">
<span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span> </div>
<div style="text-align: justify;">
<span lang="CA"></span><span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;">A la mateixa paella saltejar a foc
viu el gall d’indi.</span></span></div>
<div style="text-align: justify;">
<span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span> </div>
<div style="text-align: justify;">
<span lang="CA"></span><span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;">Procedir a la posada en escena del
kebab; obrir el pà de pita per un dels laterals sense acabar d’obrir-lo del
tot, enllitar amb unes tires d’enciam i col llombarda, incorporar les tires de
gall d’indi i coronar amb la crema de formatge i ceba.</span></span></div>
<div style="text-align: justify;">
<span lang="CA"><span style="font-family: Arial;"></span></span> </div>
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<span lang="CA"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span> </div>
<div style="text-align: center;">
<span lang="CA"></span><span style="font-family: Arial, Helvetica, sans-serif;"><b style="mso-bidi-font-weight: normal;"><span lang="CA">Dificultat</span></b><span lang="CA">: Fàcil / <b style="mso-bidi-font-weight: normal;">Preparació</b>: 30 min / <b style="mso-bidi-font-weight: normal;">Maceració</b>:
15 min / <b style="mso-bidi-font-weight: normal;">Cocció</b>: 10 min</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span lang="CA"><o:p></o:p></span></span> </div>
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Sara Cebrián Borràshttp://www.blogger.com/profile/12907679632371581371noreply@blogger.com11