tag:blogger.com,1999:blog-34561538282116427212024-02-07T03:47:45.669-08:00EL RACÓ DE LA MOONSóc amant de la cuina i vull expressar en aquest bloc, tot el que m'agrada i compartir-ho amb vosaltresAnonymoushttp://www.blogger.com/profile/15123811393723226444noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-3456153828211642721.post-26849216779057806132016-04-05T11:11:00.001-07:002016-04-05T11:11:55.617-07:00Pastis Sacher de Xocolata blanca<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
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<span style="font-family: "Book Antiqua","serif"; font-size: 16.0pt; line-height: 115%;">Ingredients per al bescuit</span><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%;">:<o:p></o:p></span></div>
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<span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l2 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%;">250 gr de xocolata blanca per a postres<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l2 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%;">150 gr de mantega<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l2 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%;">5 ous<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l2 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%;">100 gr de sucre <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l2 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%;">150 gr de farina<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l2 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%;">Melmelada de maduixa o albercoc.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Book Antiqua","serif"; font-size: 16.0pt; line-height: 115%;">Ingredients per a la cobertura</span><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%;">:<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l3 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%;">150 gr de xocolata blanca per a postres<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l3 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%;">30 gr de mantega<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l3 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%;">20 ml de nata<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l3 level1 lfo2; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%;">2 fulles de gelatina<o:p></o:p></span></div>
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<span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%;">Preparació:<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo3; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: "Book Antiqua"; mso-fareast-font-family: "Book Antiqua";">1.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%;">Fondre la mantega. Batre els ous amb el sucre fins que quedi faci
una escuma.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo3; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: "Book Antiqua"; mso-fareast-font-family: "Book Antiqua";">2.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%;">Afegir la farina tamisada sense deixar de
batre. Quan no quedin grumolls afegir la
mantega fossa i reservar.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo3; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: "Book Antiqua"; mso-fareast-font-family: "Book Antiqua";">3.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%;">Fondre la xocolata blanca al bany maria.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo3; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: "Book Antiqua"; mso-fareast-font-family: "Book Antiqua";">4.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%;">Afegir la xocolata fosa a la pasta, batent molt
be perquè quedi tot ben barrejat i homogeni.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo3; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: "Book Antiqua"; mso-fareast-font-family: "Book Antiqua";">5.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%;">Pre-escalfar el forn a 180º.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo3; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: "Book Antiqua"; mso-fareast-font-family: "Book Antiqua";">6.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: Book Antiqua, serif;"><span style="font-size: 14pt; line-height: 115%;">Folrar un motlle i untar amb mantega i
farina perquè no s'</span><span style="font-size: 18.6667px; line-height: 21.4667px;">enganxi</span><span style="font-size: 14pt; line-height: 115%;">.<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo3; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: "Book Antiqua"; mso-fareast-font-family: "Book Antiqua";">7.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%;">Ho posarem dins del motlle i ha de tenir
aprox. 2 cm de espessor.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo3; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: "Book Antiqua"; mso-fareast-font-family: "Book Antiqua";">8.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%;">Courem al forn a 180º 30/40 minuts. Comprovarem
que està ben cuit punxant amb un escuradents al mig, ha de sortir net.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo3; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: "Book Antiqua"; mso-fareast-font-family: "Book Antiqua";">9.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%;">Quan el bescuit s’hagi refredat el tallarem
pel mig i li posarem la melmelada .<o:p></o:p></span></div>
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<br /></div>
<div class="MsoListParagraphCxSpMiddle">
<span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%;">Preparació de la cobertura:<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 72.0pt; mso-add-space: auto; mso-list: l1 level1 lfo4; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: "Book Antiqua"; mso-fareast-font-family: "Book Antiqua";">1.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%;">Introduir les fulles de gelatina 10 minuts en
aigua freda per hidratar-les. M’entres tant , escalfar la nata i la mantega en
un cassó. Quan estigui ben calent afegir
les fulles de gelatina hidratades i desfer-les molt be amb les vari-les.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 72.0pt; mso-add-space: auto; mso-list: l1 level1 lfo4; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: "Book Antiqua"; mso-fareast-font-family: "Book Antiqua";">2.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%;">Afegir i barrejar molt be la xocolata amb
la barreja de nata,mantega i la gelatina, fins que es fongui tota per complet. Colar
la barreja.<o:p></o:p></span></div>
<br />
<div class="MsoListParagraphCxSpLast" style="margin-left: 72.0pt; mso-add-space: auto; mso-list: l1 level1 lfo4; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: "Book Antiqua"; mso-fareast-font-family: "Book Antiqua";">3.<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Book Antiqua","serif"; font-size: 14.0pt; line-height: 115%;">Abocarem la barreja damunt del pastis en
calent del mig i deixarem caure pels
costats.<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/15123811393723226444noreply@blogger.com0tag:blogger.com,1999:blog-3456153828211642721.post-38946912338800274962016-03-28T02:46:00.001-07:002016-03-28T03:55:46.881-07:00Les Quiches<h2 style="background: white; margin-bottom: 3.75pt; text-align: center;">
<b><span style="font-family: inherit , serif; font-size: 27pt;"><span style="color: blue;">Quiche de verdures i bacon</span></span></b></h2>
<h3 style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtD4XsUQjsAHAJNUBDSDG4gT8GkKBWZH59YALrkyoxKyFQUKxZ89LDvsu6XQIrqTBG2yGiu2QDGCvUKrHhxDElrOtyMD7_rbDef8P4TvDHj99gvcH77iODsfTzn6jx3ZzEEU0QDC17Qg/s1600/Quiche+de+verdures+y+bacon.docx+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtD4XsUQjsAHAJNUBDSDG4gT8GkKBWZH59YALrkyoxKyFQUKxZ89LDvsu6XQIrqTBG2yGiu2QDGCvUKrHhxDElrOtyMD7_rbDef8P4TvDHj99gvcH77iODsfTzn6jx3ZzEEU0QDC17Qg/s640/Quiche+de+verdures+y+bacon.docx+9.jpg" width="640" /></a></h3>
<div>
<br /></div>
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<span style="font-size: 18pt;"><b style="color: #ccc9bc;"><span style="font-size: 18pt;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-large;"> </span></b><span style="color: blue; font-family: "verdana" , sans-serif; font-size: x-large;">Ingredients</span><b style="color: #ccc9bc; font-size: 18pt;"><o:p></o:p></b></span></div>
<div style="margin: 0cm 0cm 6pt 39pt; text-indent: -18pt;">
<span style="color: #484432; font-family: "wingdings"; font-size: 14.5pt;">ü<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="color: #484432; font-family: "times new roman" , "serif"; font-size: 14.5pt;">1 làmina pasta fullada</span></div>
<div style="margin: 0cm 0cm 6pt 39pt; text-indent: -18pt;">
<span style="color: #484432; font-family: "wingdings"; font-size: 14.5pt;">ü<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="color: #484432; font-family: "times new roman" , "serif"; font-size: 14.5pt;"> Alls tendres un menat</span><span style="color: #484432; font-family: "wingdings"; font-size: 14.5pt; text-indent: -18pt;"><span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;"> </span></span><span style="color: #484432; font-family: "times new roman" , serif; font-size: 14.5pt; text-indent: -18pt;"> i un carbassó</span></div>
<div style="margin: 0cm 0cm 6pt 39pt; text-indent: -18pt;">
<span style="color: #484432; font-family: "wingdings"; font-size: 14.5pt;">ü<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="color: #484432; font-family: "times new roman" , "serif"; font-size: 14.5pt;"> dues o tres Carxofes</span></div>
<div style="margin: 0cm 0cm 6pt 39pt; text-indent: -18pt;">
<span style="color: #484432; font-family: "wingdings"; font-size: 14.5pt;">ü<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="color: #484432; font-family: "times new roman" , "serif"; font-size: 14.5pt;"> 1/2 paquet formatge ratllat</span></div>
<div style="margin: 0cm 0cm 6pt 39pt; text-indent: -18pt;">
<span style="color: #484432; font-family: "wingdings"; font-size: 14.5pt;">ü<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="color: #484432; font-family: "times new roman" , "serif"; font-size: 14.5pt;"> 200 g. de bacon a trossets petits</span></div>
<div style="margin: 0cm 0cm 6pt 39pt; text-indent: -18pt;">
<span style="color: #484432; font-family: "wingdings"; font-size: 14.5pt;">ü<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="color: #484432; font-family: "times new roman" , "serif"; font-size: 14.5pt;"> 3 ous</span></div>
<div style="margin: 0cm 0cm 6pt 39pt; text-indent: -18pt;">
<span style="color: #484432; font-family: "wingdings"; font-size: 14.5pt;">ü<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal;"> </span></span><!--[endif]--><span style="color: #484432; font-family: "times new roman" , "serif"; font-size: 14.5pt;"> 1 brick petit de nata per muntar<o:p></o:p></span></div>
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<span style="background: white; font-family: "verdana" , sans-serif; font-size: 12pt;"> </span><span style="font-size: x-large;"><span style="background: white;"><span style="font-family: "verdana" , sans-serif;"> </span><span style="color: blue; font-family: "verdana" , sans-serif;">Elaboració</span></span><o:p></o:p></span></div>
<br />
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<br />
<span style="background-color: white; font-family: "verdana" , sans-serif; font-size: 12pt;">Folrar una font apta per a forn amb paper vegetal
i col·locar la làmina de pasta fullada. Punxar-la amb una forquilla (fer
diversos forats) i reservar.</span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; font-size: 12pt;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGa5jEPLcqaHIn6s7Kyh8yk8QvgcTD9Su3HjH_rJ0W2dVur6FR4nKCHMEIDT9dLlekqlenFjo8GXB7_HwGu_rfnvuPk3JwLdsFhsG8TBWq1gOjfomp38blMyrDL4LGxtq1BqPGJ9vxyQ/s1600/quiche+bacon+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGa5jEPLcqaHIn6s7Kyh8yk8QvgcTD9Su3HjH_rJ0W2dVur6FR4nKCHMEIDT9dLlekqlenFjo8GXB7_HwGu_rfnvuPk3JwLdsFhsG8TBWq1gOjfomp38blMyrDL4LGxtq1BqPGJ9vxyQ/s640/quiche+bacon+7.jpg" width="480" /></a></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: 12pt;">Pelar els
alls tendres, el </span>carabassó<span style="font-size: 12pt;"> les carxofes i tallar a trossets.</span></span></span><br />
<span style="background-color: white; font-family: "verdana" , sans-serif; font-size: 12pt;">Fregir les verdures en la paella a foc mitjà fins
que estiguin tovetes.</span><br />
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<span style="background-color: white; font-family: "verdana" , sans-serif; font-size: 12pt;"><br /></span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; font-size: 12pt;"><br />
</span><br />
<span style="background-color: white; font-family: "verdana" , sans-serif; font-size: 12pt;"><br /></span><span style="background-color: white; font-family: "verdana" , sans-serif; font-size: 12pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Tirar-les
en un bol i barrejar amb els ous, la nata i el bacon. Salpebrar. Tirar
una mica de formatge ratllat i tornar a barrejar.</span></span><span style="background-color: white; font-family: "verdana" , sans-serif; font-size: 12pt;"><br /></span><span style="background-color: white; font-family: "verdana" , sans-serif; font-size: 12pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Abocar la
mescla a la font. Tirar formatge ratllat per damunt i introduir en el forn pre-escalfat a 180º uns 25 minuts.</span></span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; font-size: 12pt;">Revisar de tant en tant, si el formatge es comença a
cremar retirar la font.</span></div>
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Anonymoushttp://www.blogger.com/profile/15123811393723226444noreply@blogger.com0tag:blogger.com,1999:blog-3456153828211642721.post-2941968235711072462016-03-14T14:12:00.000-07:002016-03-14T14:12:00.334-07:00Estofat de vedella i botifarra amb patates kennebec<h2>
Estofat de vedella i botifarra amb patates Kennebec.</h2>
<h3>
Ingredients per quatre persones:</h3>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikl-ENC2wviWGv2Kf93QsvdN6f37b_BoYCpKcqZhpfbwH2XPc0lu7-eUnT_tfQo66JXyLmbDdJEmH0CKFIFneJS4fQdFW4nuEMYdRhtII6l5RBtcdvPeWR7198mY2Mr0GgBM7nzFxtRw/s1600/estofat+de+vedella+5.jpg" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikl-ENC2wviWGv2Kf93QsvdN6f37b_BoYCpKcqZhpfbwH2XPc0lu7-eUnT_tfQo66JXyLmbDdJEmH0CKFIFneJS4fQdFW4nuEMYdRhtII6l5RBtcdvPeWR7198mY2Mr0GgBM7nzFxtRw/s640/estofat+de+vedella+5.jpg" title="El racó de la moon" width="640" /></a></div>
<ul>
<li>600 grs. de vedella per estofar tallada a daus.</li>
<li>Dues botifarres de porc.</li>
<li>dues o tres fulles de llorer.
</li>
<li>1 pebrot verd.</li>
<li>1 ceba.</li>
<li>dues pastanagues.</li>
<li>1 tros de botifarra negra.</li>
<li>100 cc de vi de cuinar.</li>
<li>1 cullerada de carn de pebrot xoricer.</li>
<li>3 tomàquets madurs.</li>
<li>all i julivert.</li>
<li>oli d'oliva sal i pebre.</li>
<li>1/2 litre de brou.</li>
</ul>
<br />Agafarem una cassola de fang posarem una mica d'oli i quan estigui calent,començarem a sofregir la carn i les botifarres.</div>
<div>
<span style="text-align: center;">Tallarem la ceba,el pebrot verd,les pastanagues, les fulles de llorer i ho anirem afegint i sofregint.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRW9aNCJ0SN1tG2XlqnKLfr_Spnx1D3Akh2KdKaUY2c4TD1aRELyvyo088C2JIedrzk2jSZiL2Oez3XzMK-xzl_H_82rjOIfXzUX4wWhZjyv0wID6amRndxZW9fbKzCs5kIRXIIGXihQ/s1600/estofat+de+vedella+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRW9aNCJ0SN1tG2XlqnKLfr_Spnx1D3Akh2KdKaUY2c4TD1aRELyvyo088C2JIedrzk2jSZiL2Oez3XzMK-xzl_H_82rjOIfXzUX4wWhZjyv0wID6amRndxZW9fbKzCs5kIRXIIGXihQ/s640/estofat+de+vedella+3.jpg" width="640" /></a></div>
<div>
<span style="text-align: center;"><br /></span></div>
<div>
<span style="text-align: center;">Llavors afegirem el vi de cuinar i quan ja sembla que s'ha evaporat, afegirem la cullerada de carn de pebrot xoricer i els tomàquets trinxats,l'all i una mica de julivert.</span></div>
<div>
<div>
<br /></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNqp7QVib29ZAKbn938TN0gKhiLfNvYNle4DwMKeR4wABfQ28Fx2rOzFB-k-f-oMCtpSftLfnOGFSzXiPTpNsad44_mRtq3wFXmbZg3Jp9gjB8EpcZQib7Udno2_tNvJKe975SaVRiRA/s1600/estofat+de+vedella+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNqp7QVib29ZAKbn938TN0gKhiLfNvYNle4DwMKeR4wABfQ28Fx2rOzFB-k-f-oMCtpSftLfnOGFSzXiPTpNsad44_mRtq3wFXmbZg3Jp9gjB8EpcZQib7Udno2_tNvJKe975SaVRiRA/s640/estofat+de+vedella+1.jpg" width="640" /></a></div>
Deixarem que es cogui una mica i afegirem el brou calent.</div>
<div>
Ho deixarem coure uns 20 minuts i posarem les patates tallades a daus no massa petites i ho deixarem fins que siguin cuites.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRP8huXv7U0Rns8HvEYDbFmx2n8MyweGdylGcKr-CoTzebtw09u5HBF9AaQRSSI6oan8lltGOkpASQsbOej_Jkqo7LMK4o5PHVD7g-5uzPO3sGolv8-zQCSm9BNIwtQb8k6nTNsRBkxQ/s1600/estofat+de+vedella+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRP8huXv7U0Rns8HvEYDbFmx2n8MyweGdylGcKr-CoTzebtw09u5HBF9AaQRSSI6oan8lltGOkpASQsbOej_Jkqo7LMK4o5PHVD7g-5uzPO3sGolv8-zQCSm9BNIwtQb8k6nTNsRBkxQ/s640/estofat+de+vedella+5.jpg" width="640" /></a></div>
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</div>
Anonymoushttp://www.blogger.com/profile/15123811393723226444noreply@blogger.com0tag:blogger.com,1999:blog-3456153828211642721.post-62339655377716006832016-03-13T05:41:00.000-07:002016-03-14T12:08:44.430-07:00Pastis de formatge fresc amb gerds<div style="border-bottom: solid #4F81BD 1.0pt; border: none; mso-element: para-border-div; padding: 0cm 0cm 4.0pt 0cm;">
<h2>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-large;">PASTIS DE FORMATGE FRESC AMB GERDS<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglsSniIZlX1NKt2tsDGOlDM7quhVMa7OcDPjxfcKBU6YyrVrt6EaSTU0ZDVrhFcUUH-_OWBaWLRHNA3gsSvISweQncoOAbMpFWPqcD-1-RCqRl_VE0By_SzQEAsGoSVXA-IH3sBF3Cvg/s1600/PASTIS+DE+FORMATGE+FRESC.doc1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglsSniIZlX1NKt2tsDGOlDM7quhVMa7OcDPjxfcKBU6YyrVrt6EaSTU0ZDVrhFcUUH-_OWBaWLRHNA3gsSvISweQncoOAbMpFWPqcD-1-RCqRl_VE0By_SzQEAsGoSVXA-IH3sBF3Cvg/s400/PASTIS+DE+FORMATGE+FRESC.doc1.jpg" width="400" /></a></div>
</span></h2>
</div>
<h3 style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<span style="font-size: 18.0pt; line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> <span style="font-weight: normal;"> INGREDIENTS:</span></span></span></h3>
<h4 style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
</h4>
<h3>
<ul>
<li><span style="font-weight: normal;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 14pt; line-height: 115%; text-indent: -18pt;">1 </span><span style="font-size: 18.6667px; line-height: 21.4667px; text-indent: -18pt;">TERRINA</span><span style="font-size: 14pt; line-height: 115%; text-indent: -18pt;"> DE FORMATGE FRESC DE 450 GR.0% DE MATERIA GRASA</span></span></span></li>
<li><span style="font-weight: normal;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 14pt; line-height: 115%; text-indent: -18pt;"><span style="font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-size: 14pt; line-height: 115%; text-indent: -18pt;">50 ML
DE SUC DE LLIMONA.</span></span></span></li>
<li><span style="font-weight: normal;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 14pt; line-height: 115%; text-indent: -18pt;"><span style="font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="text-indent: -18pt;"><span style="font-size: 14pt; line-height: 115%;">50
ML d'</span><span style="font-size: 18.6667px; line-height: 21.4667px;">AIGUA</span><span style="font-size: 14pt; line-height: 115%;">.</span></span></span></span></li>
<li><span style="font-weight: normal;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 14pt; line-height: 115%; text-indent: -18pt;">125
GR. DE SUCRE.</span></span></span></li>
<li><span style="font-weight: normal;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 14pt; line-height: 115%; text-indent: -18pt;">3
ROVELLS D’OU.</span></span></span></li>
<li><span style="font-weight: normal;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 14pt; line-height: 115%; text-indent: -18pt;"><span style="font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-size: 14pt; line-height: 115%; text-indent: -18pt;">8
FULLS DE GELATINA + 2 PER LA COBERTURA</span></span></span></li>
<li><span style="font-weight: normal;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 14pt; line-height: 115%; text-indent: -18pt;"><span style="font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-size: 14pt; line-height: 115%; text-indent: -18pt;">400
GR. DE NATA DE 35% + 60 GR. DE SUCRE.</span></span></span></li>
</ul>
</h3>
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<span style="font-size: 18.0pt; line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">ELABORACIÓ:<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSaR3BknDA0w3wFk901hGcSV_sDjKPzQD5GzhYmsQ0yTdPzLFq4IHRHl3hxgVg_wdEzQJHEmF03SzA8NoM44Om2zip5ClpHoBpquRbwiDXj5Le9x0HxTgQfjojPXh_QWwktiEvtk5UCw/s1600/PASTIS+DE+FORMATGE+FRESC.doc6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSaR3BknDA0w3wFk901hGcSV_sDjKPzQD5GzhYmsQ0yTdPzLFq4IHRHl3hxgVg_wdEzQJHEmF03SzA8NoM44Om2zip5ClpHoBpquRbwiDXj5Le9x0HxTgQfjojPXh_QWwktiEvtk5UCw/s400/PASTIS+DE+FORMATGE+FRESC.doc6.jpg" width="400" /></a></div>
<span style="line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span>
<span style="line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Barrejarem
el sucre, l’aigua ,el suc de la llimona i els 3 rovells d’ou , o posarem a coure , farem una crema i la deixarem
refredar.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Posarem les
fulles de gelatina en remull amb aigua freda 5 minuts les escorrerem i les
barrejarem amb la crema quan encara estigui una mica calenta.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="line-height: 18.4px;"><br /></span></span><span style="line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP3859rianhDzTXlFWcY1L7vm46zhcqevcVwDaWPvmNs40Zlw2iRhQqkjf0yvpFuKFKVcpUKWLKGAaFZYe5Kqbw2-kXdR5v5Us-H-mQDGhkfG08vLJ4PJObJbaZPLqDDwwR0PtO2ymXA/s1600/PASTIS+DE+FORMATGE+FRESC.doc5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP3859rianhDzTXlFWcY1L7vm46zhcqevcVwDaWPvmNs40Zlw2iRhQqkjf0yvpFuKFKVcpUKWLKGAaFZYe5Kqbw2-kXdR5v5Us-H-mQDGhkfG08vLJ4PJObJbaZPLqDDwwR0PtO2ymXA/s320/PASTIS+DE+FORMATGE+FRESC.doc5.jpg" width="320" /></a></span></span></div>
<span style="line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Muntarem la
nata amb els 60 grams de sucre i ho barrejarem tot.</span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Folrarem un
motlle que sigui desmuntable i posarem un paper de forn a sota perquè sigui mes
fàcil de desemmotllar.</span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Ho deixarem
unes hores a la nevera fins que sigui ben pres.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Desfarem dues
fulles de gelatina al bany maria, prèviament posades en remull 5 minuts i
pintarem els pastis.</span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: 115%;"><span style="font-size: large;">Desprès posarem els
gerds per sobre i també els pintarem amb</span></span><span style="font-size: large; line-height: 115%;"> </span><span style="font-size: large; line-height: 115%;">una mica </span><span style="font-size: large; line-height: 115%;"> </span><span style="font-size: large; line-height: 115%;">la gelatina.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="line-height: 27.6px;"><br /></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large; line-height: 115%;"></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large; line-height: 115%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZmbN4xd0bnRmppvNNYlWwDbGa3qlFo0kWfYsUxAQI4htt-kJnntKVBbXxBTbzmodFL2BfXSXLFbpgyt6hfXNzKpe1hbfRz2TJLXLux-acrB9RbXQAQCocnMppULCubNdIbkTOl2Hdg/s1600/PASTIS+DE+FORMATGE+FRESC.doc3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZmbN4xd0bnRmppvNNYlWwDbGa3qlFo0kWfYsUxAQI4htt-kJnntKVBbXxBTbzmodFL2BfXSXLFbpgyt6hfXNzKpe1hbfRz2TJLXLux-acrB9RbXQAQCocnMppULCubNdIbkTOl2Hdg/s640/PASTIS+DE+FORMATGE+FRESC.doc3.jpg" width="640" /></a></span></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large; line-height: 115%;"> <span style="line-height: 115%;"> Ho tornarem a posar a la nevera fins l'hora de
menjar-lo.</span></span></span></div>
<br />
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Amb aquest
pastís li podem posar la cobertura que vulguem, amb gerds o melmelada de
maduixes , etc...</span></span></div>
Anonymoushttp://www.blogger.com/profile/15123811393723226444noreply@blogger.com0tag:blogger.com,1999:blog-3456153828211642721.post-49327413060268935272015-12-06T06:40:00.003-08:002015-12-10T02:34:45.017-08:00Bescuit de xocolata blanca amb ganache i fruites del temps.<h2 style="background: white;">
<span style="color: #212121; font-family: "book antiqua" , serif;"><span style="font-size: x-large;">Bescuit de xocolata blanca amb ganache</span></span><span style="color: #212121; font-family: "book antiqua" , serif;"><span style="font-size: x-large;"> i fruites del temps.</span></span><span style="color: #212121; font-family: "book antiqua" , serif; font-size: 14pt;"> </span></h2>
<div style="background: white;">
</div>
<br />
<b><span style="color: #212121; font-family: "book antiqua" , serif;"><span style="font-size: large;">Ingredients :</span></span><span style="color: #212121; font-family: "book antiqua" , serif; font-size: 14pt;"> </span></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXJCHQiFm2hDwfFo_NkrBKKaoTWQhL1J5cVN3-_kl8BQB8yPIZN6d4edJ5cnX0szCW8xn7Kl9zr9-Ppgi4UzbeFsp5ywlsLepXh-OyCSUDXaFthyphenhyphenQBVW-QNYFhqyGX8ssvaUph2jdY0g/s1600/12351393_10206228300360835_2018925367_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXJCHQiFm2hDwfFo_NkrBKKaoTWQhL1J5cVN3-_kl8BQB8yPIZN6d4edJ5cnX0szCW8xn7Kl9zr9-Ppgi4UzbeFsp5ywlsLepXh-OyCSUDXaFthyphenhyphenQBVW-QNYFhqyGX8ssvaUph2jdY0g/s400/12351393_10206228300360835_2018925367_o.jpg" width="400" /></a><span style="color: #212121; font-family: "book antiqua" , "serif"; font-size: 14.0pt;"><span style="font-family: "book antiqua" , serif; font-size: 14pt;">- 150 grams xocolata blanca</span><br /><span style="font-family: "book antiqua" , serif; font-size: 18.6667px;">- 120 grams sucre blanc</span><br /><span style="font-family: "book antiqua" , serif; font-size: 14pt;">- 140 grams mantega </span><br /><span style="font-family: "book antiqua" , serif; font-size: 14pt;">- 120 grams farina de rebosteria</span><br /><span style="font-family: "book antiqua" , serif; font-size: 14pt;">- 3 ous , dels mitjans</span><br /><span style="color: #212121; font-family: "book antiqua" , "serif"; font-size: 14.0pt;">- 1/2 got de llet</span><span style="color: #212121; font-family: "book antiqua" , "serif"; font-size: 14.0pt;">- 1 sobre de llevat</span><span style="color: #212121; font-family: "book antiqua" , serif; font-size: 14pt;"> </span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrXJoshUStDHGTyd6h9iynfflEn41uS2_si6u8A65XxKvBNFSvzmgCbgMOookMZAIj9AruSTOIET8PJTJgPGc94LLAmyi521ti7upcduZMLg2cbf-nzw5pE6pXFa-ge3dzKdavhgbTWw/s1600/12351393_10206228300360835_2018925367_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><b><span style="color: #212121; font-family: "book antiqua" , serif; font-size: 14pt;"><br /></span><span style="color: #212121; font-family: "book antiqua" , serif;"><span style="font-size: large;">Per la ganache:</span></span></b><br />
<span style="color: #212121; font-family: "book antiqua" , "serif"; font-size: 14.0pt;">350 g de xocolata blanca</span><br />
<span style="color: #212121; font-family: "book antiqua" , "serif"; font-size: 14.0pt;">225ml de nata UHT per postres.</span><br />
<b><span style="color: #212121; font-family: "book antiqua" , "serif"; font-size: 14.0pt;"><br /></span><span style="color: #212121; font-family: "book antiqua" , "serif"; font-size: 14.0pt;"> </span><span style="color: #212121; font-family: "book antiqua" , serif;"><span style="font-size: large;">Fruites:</span></span></b><br />
<span style="color: #212121; font-family: "book antiqua" , "serif"; font-size: 14.0pt;">Saroni, </span><span style="color: #212121; font-family: "book antiqua" , serif; font-size: 14pt;">Kiwi, M</span><span style="color: #212121; font-family: "book antiqua" , "serif"; font-size: 14.0pt;">agrana</span><span style="color: #212121; font-family: "book antiqua" , serif; font-size: 14pt;"> </span><br />
<div style="background: white;">
<span style="color: #212121; font-family: "book antiqua" , serif; font-size: 14pt;"><br /></span></div>
<div style="background: white;">
<span style="font-size: medium;"><span style="color: #212121; font-family: "book antiqua" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Preparació :</span></span><span style="color: #464646; font-family: "book antiqua" , "serif"; font-size: 14.0pt; mso-bidi-font-family: Helvetica;"> </span></span></div>
<span style="color: #212121; font-family: "book antiqua" , "serif"; font-size: large;"> Comencem abans de res posant el forn a escalfar a 180 º C, i anirà agafant temperatura mentre preparem la recepta.</span><br />
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #212121; font-family: "book antiqua" , "serif"; font-size: large; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"> El primer que hem de fer és trossejar la xocolata blanca en trossos no molt grans, els posem en un cassó a foc lent amb la mantega fins que es fonguin, o bé podem emprar el microones o fer-ho al bany Maria, com cadascú prefereixi, </span><span style="color: #212121; font-family: 'book antiqua', serif; font-size: large;">cal aconseguir que tots dos es fonguin i formin una massa homogènia.</span><br />
<span style="color: #212121; font-family: "book antiqua" , "serif"; font-size: large; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><br /></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #212121; font-family: "book antiqua" , "serif"; font-size: large; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"> D'altra banda anem a barrejar els ous i el sucre, aconseguint una massa cremosa i de color groguenc, a la qual incorporarem la barreja anterior de la xocolata i la mantega, i remenant perquè tot quedi barrejat perfectament. Afegim després la llet i tornem a barrejar.</span><br />
<span style="color: #212121; font-family: "book antiqua" , "serif"; font-size: large; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"> Si fas servir una batedora de varetes per a totes aquestes barreges et resultarà més fàcil i aconseguiràs un millor resultat.</span><br />
<span style="color: #212121; font-family: "book antiqua" , "serif"; font-size: large; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><br /></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #212121; font-family: "book antiqua" , "serif"; font-size: large; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"> Amb l'ajuda d'un tamís o un colador dels de tota la vida, anem a tamisar el llevat al costat de la farina. Un cop les hagis tamisat, aniràs agregant a la massa, però a poc a poc en lloc de fer-ho de cop, i sense deixar de remoure mentre afegeixes una part. Així es van a integrar millor i no quedaran grumolls.</span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #212121; font-family: "book antiqua" , "serif"; font-size: large; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"> Preparar el motlle que vulguis fer servir, és igual la forma però intenta que sigui ampli i alt, perquè el pa de pessic pugui pujar bé sense sortir-se del mateix. Si no és siliconat, has de untar mantega o margarina per la base i les parets, i després afegir una mica de farina, de manera que evitem que s'enganxi el pa de pessic.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #212121; font-family: "book antiqua" , "serif"; font-size: large; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"> El posarem al forn a 180ºC durant uns 35 minuts més o menys, segons cada forn. És important comprovar que per dins està ben fet i no el treus cru. Usa una punxa o ganivet per a això.</span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span style="color: #212121; font-family: "book antiqua" , "serif"; font-size: large; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"> Quan el treguis del forn el deixarem uns minuts i després desemmotllem i el posarem damunt d'una reixeta perquè es refredi del tot abans de guarnir-lo. </span><br />
<span style="color: #212121; font-family: "book antiqua" , "serif"; font-size: large; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><br /></span><b><span style="color: #212121; font-family: "book antiqua" , serif; font-size: large;">Per fer la ganache:</span></b><br />
<div class="MsoNormal">
<span style="font-size: large;">Trossejarem la xocolata blanca i la posarem en un bol. Reservem.</span></div>
<div class="MsoNormal">
<span style="font-size: large;">En un pot, posem la nata a bullir. Un cop bulli, la retirarem del foc i la tirem a sobre del xocolata.</span></div>
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<span style="font-size: large;">Barrejarem suaument amb moviments envol-vents fins que la xocolata es fongui per complet amb l'</span><span style="font-size: large;">escalfor de la nata. Ho deixarem refredar.</span></div>
<br />
<div class="MsoNormal">
<span style="font-size: large;">Un cop fred ho muntarem amb ajut de unes varetes.</span></div>
<div class="MsoNormal">
<span style="font-size: large;">Ho escamparem per sobre del pastis i adornarem amb la fruita que vulguem.</span></div>
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<span style="font-size: large;">Es bonísima!!!!!!!!</span></div>
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<span style="color: #212121; font-family: "book antiqua" , serif;"><span style="font-size: 18.6667px;"><br /></span></span><span style="color: #212121; font-family: "book antiqua" , "serif"; font-size: 14.0pt; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvvT6sHo6rEt5gb6tkmfwaOGhH_ah-r1alQ9_zJoYbQPGrRb-yJf79zIv11U3PcNT9YoGcCQRAS35BAxyWYXvTIALvttAWILwdGevGmmD7O5Aw0W-LqnvT1MnqdbmMMO9fdO8KATM67g/s1600/12342893_10206228566807496_1161769488_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvvT6sHo6rEt5gb6tkmfwaOGhH_ah-r1alQ9_zJoYbQPGrRb-yJf79zIv11U3PcNT9YoGcCQRAS35BAxyWYXvTIALvttAWILwdGevGmmD7O5Aw0W-LqnvT1MnqdbmMMO9fdO8KATM67g/s640/12342893_10206228566807496_1161769488_o.jpg" width="640" /></a></div>
<o:p></o:p>Anonymoushttp://www.blogger.com/profile/15123811393723226444noreply@blogger.com2tag:blogger.com,1999:blog-3456153828211642721.post-53325163969738196432015-11-03T09:49:00.002-08:002015-12-10T02:39:26.982-08:00Deliciosa amb torrades i formatge de cabra<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="text-align: center;">
<h2>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Melmelada de pebrots vermells</span></h2>
</div>
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="text-align: left;">
</div>
<br />
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">1 kg. de pebrots vermells</span></li>
</ul>
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">600 g. de sucre</span></li>
</ul>
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">el suc d' una llimona</span></li>
</ul>
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">1 branca de vainilla petita.</span></li>
</ul>
<br />
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"> <span style="font-size: x-large;">Començarem escalivant els pebrots al forn i quan estiguin els deixarem refredar.</span></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"> Els pelarem i els posarem a la cassola que courem la melmelada amb el sucre, els suc de la llimona i la branqueta de vainilla.</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Ho deixarem un parell d'hores que faci suc i començarem a coure.</span></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-large;"><br /></span></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Quan faltin uns 10 minuts per acabar la cocció ho triturarem i passarem a posar-ho en pots.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjscr0LG56jtcKZuyn-_yikZBy3H3LkIu7AB_2Id6eeJACOJYQxEnncyOrMZ3F91K4-dzhrP6wNUOs4SYe8EvykbInwW5vRmDeDpf3U8g6e-MuBAxaCRB-K9Tw6C8PZhZK9W6pVlVozLA/s640/El+rac%25C3%25B3+de+la+Moon++%2528129%2529.jpg" width="640" /></span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
</div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<br /></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
Anonymoushttp://www.blogger.com/profile/15123811393723226444noreply@blogger.com0tag:blogger.com,1999:blog-3456153828211642721.post-46227737169629205732015-10-25T14:05:00.002-07:002015-10-25T14:07:08.238-07:00" Pochas " amb Cloïses.<br />
<br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-large;">"Pochas" amb cloïsses</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Aquest estiu varem anar de vacances al país basc, i vam comprar mongetes que allà en diuen "Pochas".</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Avui les hem fet per dinar i estaven delicioses.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK3QAQjS5vQ9XiXarrpUempR6FvXcXAXk6SuSrwL_jFCj3M23h9x_zUG91H3xBWwvvnvzBQsPUa3f3_gfeZCfMfsZbyFaMMKR5DE426JscWzjGCTjNnbdzyhlAUA1m5nOzanEqy98ytg/s1600/IMG-20151025-WA0002_resized.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK3QAQjS5vQ9XiXarrpUempR6FvXcXAXk6SuSrwL_jFCj3M23h9x_zUG91H3xBWwvvnvzBQsPUa3f3_gfeZCfMfsZbyFaMMKR5DE426JscWzjGCTjNnbdzyhlAUA1m5nOzanEqy98ytg/s320/IMG-20151025-WA0002_resized.jpg" width="320" /></a></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Anem a cuinar-les.</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></div>
<div style="text-align: left;">
</div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">500 grams de mongetes.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">500 grams de cloïsses.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 pebrot verd.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 tomàquets vermells.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 ceba.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 gotet de vi blanc (opcional)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">oli ,sal, all i julivert.</span></li>
</ul>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Posem oli en una cassola i afegim la ceba ben picadeta. Tot seguit la deixem que es cogui una estoneta a foc molt lent i afegim el pebrot també ben picat.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Desprès afegim el tomàquet, que li haurem tret totes les llavors a trossets.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Quan estigui aquest sofregit ben fet que ja veiem que no te gens d'aigua, afegim les "</span><span style="font-family: Arial, Helvetica, sans-serif;">pochas" que haurem tingut tota la nit amb remull.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Remenen una mica i afegim aigua fins que les cobreixi i dos dits mes.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Deixem coure 1 hora i provem com estan de cuites.Si mes no, les deixem una estona mes.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">A part en una paella, posarem l'all i el julivert i saltejarem les cloïsses fins que s'obrin.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Les afegirem a les pochas i coure'm uns 10 minuts mes i ja ho podem parar.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">El suc que han fet les cloïsses també l'afegirem.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Ja podem servir.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Bon profit.</span></div>
<br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></div>
Anonymoushttp://www.blogger.com/profile/15123811393723226444noreply@blogger.com0tag:blogger.com,1999:blog-3456153828211642721.post-74667047016701827512015-06-13T09:02:00.001-07:002015-10-23T13:23:21.276-07:00Pastis d'aniversari Mireia<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuteCLWP8P-wqnlTq64wPIrlJUxUf-bXsDwIghDdLXr5F7K_gIJFDYiEd6GK9sFAitwza_UK4_oB6zQBgeJBtziDYncjq6nmqXSAm_n0wRmS6SkK9W3nymMtMzgs1ZOb1p7rz7ZoOMmw/s1600/10487777_10205159499441480_1939612228_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuteCLWP8P-wqnlTq64wPIrlJUxUf-bXsDwIghDdLXr5F7K_gIJFDYiEd6GK9sFAitwza_UK4_oB6zQBgeJBtziDYncjq6nmqXSAm_n0wRmS6SkK9W3nymMtMzgs1ZOb1p7rz7ZoOMmw/s320/10487777_10205159499441480_1939612228_n.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2KJ4E1AGDA1_i0iaYYhvJd2f23ny8b0hfT76UrCvVK0UZptOhoJSfLDFsVrA6t1FJNLROPSUj85vw8onBHA9UGj-3V-FUhk8b-U9cuBSTCRTJFrSI2-_kqXnMe72i2ZkcAD7mdfjfFA/s1600/11350024_10205159494921367_1907466827_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2KJ4E1AGDA1_i0iaYYhvJd2f23ny8b0hfT76UrCvVK0UZptOhoJSfLDFsVrA6t1FJNLROPSUj85vw8onBHA9UGj-3V-FUhk8b-U9cuBSTCRTJFrSI2-_kqXnMe72i2ZkcAD7mdfjfFA/s320/11350024_10205159494921367_1907466827_n.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinSw_MqA8krf1hmKARaSd8csbHNOgLhqH4ci7PcjsnaRBiPrjIBbcfI9TW9145Vqmh9m_cBWc0WcMfjTwTK2k2ZiIyXanUTpU1rCiP5xun4F8lOhN1ZmF4M2vRro8oREWaLyi_ckFZ4g/s1600/11414370_10205159502561558_458609920_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinSw_MqA8krf1hmKARaSd8csbHNOgLhqH4ci7PcjsnaRBiPrjIBbcfI9TW9145Vqmh9m_cBWc0WcMfjTwTK2k2ZiIyXanUTpU1rCiP5xun4F8lOhN1ZmF4M2vRro8oREWaLyi_ckFZ4g/s320/11414370_10205159502561558_458609920_n.jpg" width="320" /></a></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_WQKXtJbVrQdHlaGh3mvYExlNzNEYIW373vw2FAqY-0u2NABQ_ylTdXzMOCqDVKecnlPCkebvHK755x1fWxpnts_yBZO5SSVk2XV-imUOqatDM8OTVctxrbbCBfndiTbRYXko3eRgg/s1600/11355464_10205159493721337_1775508006_n.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_WQKXtJbVrQdHlaGh3mvYExlNzNEYIW373vw2FAqY-0u2NABQ_ylTdXzMOCqDVKecnlPCkebvHK755x1fWxpnts_yBZO5SSVk2XV-imUOqatDM8OTVctxrbbCBfndiTbRYXko3eRgg/s320/11355464_10205159493721337_1775508006_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pastis d'aniversari de la meva neboda, Mireia 18 anys.</td></tr>
</tbody></table>
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<br />Anonymoushttp://www.blogger.com/profile/15123811393723226444noreply@blogger.com0tag:blogger.com,1999:blog-3456153828211642721.post-73234631553915280942015-05-16T13:46:00.001-07:002015-05-16T13:46:10.376-07:00Fideuà<div style="text-align: center;">
<span style="font-size: x-large;">Fideuà</span></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnoupcp59_5pyxsb-4PfFA0kboYsjujggelZkgtE5KBwh54EFv2KB3DCGeeHNGjj_Q4Km9G0x9T5B21u0Ke52g1BEOi02ljLzSFBogU3YEmyUyhnNnbVeU00VHF_SooS4d7MTD1JC9Ow/s1600/fIDEU%C3%80.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnoupcp59_5pyxsb-4PfFA0kboYsjujggelZkgtE5KBwh54EFv2KB3DCGeeHNGjj_Q4Km9G0x9T5B21u0Ke52g1BEOi02ljLzSFBogU3YEmyUyhnNnbVeU00VHF_SooS4d7MTD1JC9Ow/s640/fIDEU%C3%80.jpg" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><br /></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Per fer la fideuà per 4 persones necessitarem:</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
<div style="text-align: left;">
</div>
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">400 gr. de fideus del nº 2</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Una sípia de platja.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">250 gr. de gambes o llagostins.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">4 grans d'alls</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Oli d'oliva</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Una ceba mitjana.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Dues cullerades de tomàquet fregit.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 l. de fumet de peix.</span></li>
</ul>
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Posarem l'oli en un cassola i començarem per posar l</span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">es gambes o llagostins i els fregirem i retirem. Desprès </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"> la sípia trossejada, quan estigui una mica feta,posarem els alls a làmines, la ceba ben picadeta i que es vagi fent.</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Afegirem el tomàquet fregit i ho deixarem coure uns 5 minuts.</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Afegirem els fideus i li donarem unes quantes voltes fins que estigui ben barrejat.</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Posarem el fumet ben calent i les gambes o llagostins pelats.</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Agafarem una mica del fumet i posarem a bullir els caps de les gambes uns 5 minuts i amb una mà de morter ho passarem pel xino i aquesta substància l'afegirem a la cassola.</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Ho tindrem uns 15 minuts i desprès ho posarem al forn 5 minuts mes per que quedin ben rossejats.</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Que aprofiti.</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Estan de mort.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZJ3RKsC8JMVwAJX7EN4BOr4ltCCG0KJszjKfxVDiEPLVPtbZUeEg84YBpsuTuFqrSdLsZA5fs7Qrcl8oG5tM3H2jqTnFnD7F7VxmqW10GlUBa6QuymiyY6EK6d_0yApMutBcyo5aRvg/s1600/FIDEU%C3%80+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZJ3RKsC8JMVwAJX7EN4BOr4ltCCG0KJszjKfxVDiEPLVPtbZUeEg84YBpsuTuFqrSdLsZA5fs7Qrcl8oG5tM3H2jqTnFnD7F7VxmqW10GlUBa6QuymiyY6EK6d_0yApMutBcyo5aRvg/s640/FIDEU%C3%80+2.jpg" width="640" /></a></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br /></span></div>
Anonymoushttp://www.blogger.com/profile/15123811393723226444noreply@blogger.com2tag:blogger.com,1999:blog-3456153828211642721.post-87216345255313394342015-05-01T04:56:00.001-07:002015-12-10T02:46:58.938-08:00Canelons de la iaia Tina<div align="center" class="MsoNormal" style="text-align: center;">
<span style="color: #cc99ff; font-family: "script mt bold"; font-size: 24.0pt; mso-ansi-language: CA;">Canelons de la iaia Tina<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: right;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJT-ybzXLqWXOSjfI7ukWj0yIf20SSzmk62o252AY0w9bNQANqDLYCNqrA0Np2vX8xr5lO4pCCqqUsLmOV49oY7VKhH_wfS-HPMzrqCPFSeQYBCWoksJAXHqdOTGbu0TwKdg8Yr7Lhcg/s1600/250px-Canelons.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJT-ybzXLqWXOSjfI7ukWj0yIf20SSzmk62o252AY0w9bNQANqDLYCNqrA0Np2vX8xr5lO4pCCqqUsLmOV49oY7VKhH_wfS-HPMzrqCPFSeQYBCWoksJAXHqdOTGbu0TwKdg8Yr7Lhcg/s640/250px-Canelons.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foto de Viquipèdia</td></tr>
</tbody></table>
<span style="color: purple; font-family: "script mt bold"; font-size: 20.0pt; mso-ansi-language: CA;">Ingredients per al rostit:<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "script mt bold"; font-size: 16.0pt; mso-ansi-language: CA;">1kg de carn del coll de vedella<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "script mt bold"; font-size: 16.0pt; mso-ansi-language: CA;">600 gr. de carn magra de porc<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "script mt bold"; font-size: 16.0pt; mso-ansi-language: CA;">dues petxugues de pollastre<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "script mt bold"; font-size: 16.0pt; mso-ansi-language: CA;">tres fetges de pollastre<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "script mt bold"; font-size: 16.0pt; mso-ansi-language: CA;">2 cebes, 3 tomàquets madurs, un raig de conyac<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: purple; font-family: "script mt bold"; font-size: 20.0pt; mso-ansi-language: CA;">Per la salsa Béchamel:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: purple; font-family: "script mt bold"; font-size: 20.0pt; mso-ansi-language: CA;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "script mt bold"; font-size: 16.0pt; mso-ansi-language: CA;">1 litre de llet<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "script mt bold"; font-size: 16.0pt; mso-ansi-language: CA;">la farina que admet <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "script mt bold"; font-size: 16.0pt; mso-ansi-language: CA;">100 gr. de foie gras<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "script mt bold"; font-size: 16.0pt; mso-ansi-language: CA;">50 gr. de mantega<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "script mt bold"; font-size: 16.0pt; mso-ansi-language: CA;">Sal, nou moscada<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "script mt bold"; font-size: 16.0pt; mso-ansi-language: CA;"><br /></span></div>
<div class="MsoNormal">
<span style="color: purple; font-family: "script mt bold"; font-size: 20.0pt; mso-ansi-language: CA;">Dues caixes de canelons el “ Pavo”<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: purple; font-family: "script mt bold"; font-size: 20.0pt; mso-ansi-language: CA;">Preparació:</span><span style="font-family: "script mt bold"; font-size: 16.0pt; mso-ansi-language: CA;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "script mt bold"; font-size: 16.0pt; mso-ansi-language: CA;">Posarem a rostir tota la carn i quan estigui fred ho
trinxarem. Mentre tant anirem bullin els canelons,els passarem per aigua freda i els anirem posant a sobre d'un drap perquè
s'escorrin. Amb el trinxat omplirem els canelons i els enrotllarem deixant-los
a punt per ficar a la plata d'anar al forn.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #5f497a; font-family: "script mt bold"; font-size: 20.0pt; mso-ansi-language: CA; mso-themecolor: accent4; mso-themeshade: 191;">Per
fer la Beixamel:<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "script mt bold"; font-size: 16.0pt; mso-ansi-language: CA;">Posarem la llet freda en un cassó, la mantega, el
foie-gras i començarem a remenar a foc baixet,quan estigui desfet, </span><span style="font-family: "script mt bold"; font-size: 16pt;">posarem 3 o 4 cullerades de farina i anirem remenant.</span></div>
<div class="MsoNormal">
<span style="font-family: "script mt bold"; font-size: 16.0pt; mso-ansi-language: CA;">Si voleu mes o menys espessa és qüestió de posar més farina
o menys.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "script mt bold"; font-size: 16.0pt; mso-ansi-language: CA;">Quant veieu que comença a espessir i vol bullir, ja està
feta.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "script mt bold";"><span style="font-size: 16pt;">Fer la Beixamel segons el gust i posar-la </span><span style="font-size: 21.3333339691162px;">damunt</span><span style="font-size: 16pt;"> dels
canelons a punt ja de anar al forn.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: "script mt bold"; font-size: 16.0pt; mso-ansi-language: CA;">Posar formatge ratllat per sobre i ja podeu gratinar.<o:p></o:p></span></div>
<div class="MsoNormal">
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<div class="MsoNormal">
<br /></div>
Anonymoushttp://www.blogger.com/profile/15123811393723226444noreply@blogger.com0tag:blogger.com,1999:blog-3456153828211642721.post-31474450886312087802015-04-25T09:00:00.001-07:002015-05-22T12:11:05.476-07:00La Vedella<span style="font-size: x-large;">Llata amb peres</span> <br />
<br />
Llata de vedella de 1,5 kg.<br />
100 gr. de pernil o cansalada.<br />
2 cebes tallades a la juliana ,1 pastanaga i una cabessa d'alls.<br />
3 o 4 tomàquets madurs.<br />
<div>
6 peres<br />
1 got de vi blanc <br />
Farcellet d'herbes aromàtiques ( Llorer, romaní)<br />
Oli <br />
Sal i Pebre<br />
Brou de carn<br />
<br />
Preparació:<br />
<br />
Salpebreu i enfarineu la llata, poseu oli amb una cassola i comenceu a daurar-la.<br />
Afegiu-hi la ceba, la pastanaga,la cabessa d'alls, el farcellet, els daus de pernil o cansalada i aneu coent fins que es vagi enrosin,afegiu el vi i deixeu reduir.</div>
<div>
Afegiu els tomàquets a trossos i quan veieu que ja s'han desfet afegiu el brou calent fins mes o menys la meitat que no cobreixi i deixeu coure uns 90 minuts i anem girant cada mitja hora.<br />
Quan porti una hora afegim les peres senceres o a mitges i que es coguin junt amb la vedella.</div>
<div>
Apaguem el foc i ho deixem reposar, jo sempre ho faig de un dia per altra.</div>
<div>
A l'endemà tallem la llata,ho passem tot pel Xino i colem tot el suc i ho tornem a posar tot a la cassola.Ho posem a coure una mitja hora mes i ja ho tenim apunt.<br />
Ho servim en una plata i les peres al voltant.</div>
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/15123811393723226444noreply@blogger.com0tag:blogger.com,1999:blog-3456153828211642721.post-68119051585670089592015-04-19T15:06:00.000-07:002015-11-03T09:02:08.819-08:00Melmelada de tomàquet<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<div style="text-align: center;">
<b><span style="color: red; font-family: "comic sans ms"; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">MELMELADA DE
TOMÀQUET</span></b></div>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqafGW-t8XG7aj6RUJslz8WIu4ntiaJiENdxB7lBXaqvxAkuPnBnA0SDB4_Du99wEQgPnw8-tXeNyGJAVD12z1pYPOLQPcNtuJjNj5r6KwQIl5aQSiaYIVqGQvg2k6EbTCqKkQsiHDzA/s1600/melmelada+de+tom%C3%A0quet.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div>
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<br /></div>
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<span style="color: red; font-family: "comic sans ms"; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">Ingredients:</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></div>
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<span style="font-family: "comic sans ms"; font-size: 12pt;">1’5 kg de tomàquets madurs</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></div>
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<span style="font-family: "comic sans ms"; font-size: 12pt;">750 g de sucre</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></div>
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<span style="font-family: "comic sans ms"; font-size: 12pt;">El suc de una llimona </span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></div>
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<span style="font-family: "comic sans ms"; font-size: 12pt;">Pell de llimona ratllada<o:p></o:p></span></div>
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<span style="font-family: "comic sans ms"; font-size: 12pt;">Una mica de vainilla amb branca( a Can
Boter de Badalona en tenen)</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></div>
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<span style="color: red; font-family: "comic sans ms"; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">Preparació:</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></div>
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<span style="font-family: "comic sans ms"; font-size: 12pt;">Rentem i escaldem els tomàquets en aigua
bullent, els posem de seguida amb aigua i gel. Els pelem, el tallem per la
meitat i hi traiem les llavors, els premem una mica perquè treguin suc (també
podem deixar-los una estona dins un colador). Pesem els tomàquets i els aboquem
a la cassola, els triturem, hi afegim el sucre, el suc i la pell de llimona i
el branquilló de vainilla petit.</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></div>
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<span style="font-family: "comic sans ms"; font-size: 12pt;">Els coem 20’ a foc fort sense deixar de
remenar, i 35’ a foc baixet, fins a tenir la textura que ens agradi (en posem
una mica en un plat, quan s’ha refredat no cau i és senyal que ja la tenim). No
oblidem d’anar remenant de tant en tant. </span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></div>
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<span style="font-family: "comic sans ms"; font-size: 12pt;">Omplim els pots que prèviament haurem
esterilitzat, els tapem bé. </span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></div>
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<span style="font-family: "comic sans ms"; font-size: 12pt;">Tenim una olla amb aigua al foc i quan bulli hi posem els pots, vigilant
que no es toquin, durant uns 10’. Els traiem i deixem refredar.<o:p></o:p></span><br />
<span style="font-family: "comic sans ms"; font-size: 12pt;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqafGW-t8XG7aj6RUJslz8WIu4ntiaJiENdxB7lBXaqvxAkuPnBnA0SDB4_Du99wEQgPnw8-tXeNyGJAVD12z1pYPOLQPcNtuJjNj5r6KwQIl5aQSiaYIVqGQvg2k6EbTCqKkQsiHDzA/s1600/melmelada+de+tom%C3%A0quet.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqafGW-t8XG7aj6RUJslz8WIu4ntiaJiENdxB7lBXaqvxAkuPnBnA0SDB4_Du99wEQgPnw8-tXeNyGJAVD12z1pYPOLQPcNtuJjNj5r6KwQIl5aQSiaYIVqGQvg2k6EbTCqKkQsiHDzA/s1600/melmelada+de+tom%C3%A0quet.jpg" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/15123811393723226444noreply@blogger.com1tag:blogger.com,1999:blog-3456153828211642721.post-41188406305814176552015-04-19T07:27:00.002-07:002015-04-20T05:55:59.526-07:00Trenat de poma <div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: x-large;">Trena de poma amb panses, nous i un toc de sèsam i anís.</span></span></div>
<div>
<span style="font-size: x-large;">
</span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMCvzlp3Z3IYubOwzLcpcuBySwW78YpTwY05CT8K9c0rIta7Y9towgjlBfqZSAYkDywKOCeW8tMIqYM645zUAQgPtoJK3-AcQl8An-z4iU53BNmBtevaByMs8woTuaOMVViTa0K2nIfQ/s1600/11118341_10204777554213088_501171198_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: x-large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMCvzlp3Z3IYubOwzLcpcuBySwW78YpTwY05CT8K9c0rIta7Y9towgjlBfqZSAYkDywKOCeW8tMIqYM645zUAQgPtoJK3-AcQl8An-z4iU53BNmBtevaByMs8woTuaOMVViTa0K2nIfQ/s1600/11118341_10204777554213088_501171198_n.jpg" height="480" width="640" /></span></a></div>
<span style="font-size: x-large;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Ingredients:</span></span><br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Una làmina de pasta de full ( jo faig servir la del mercadona)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">4 pomes Golden.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">25 gr. de mantega</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Un grapat de panses sultanes,un grapat de nous</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">un ou</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Sucre.</span></li>
</ul>
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Procediment:</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Estirem la lamina a sobre del marbre i li fem uns talls( veieu la imatge)</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT4n_jxu_8tn1-fm87EZMaR-bgPPO7ZDtGFwkFLS3BlTLmRSIgvKCX_zUaPXwZ76Z1YcBtCGRZEMySd88KagJjbyoyWH1nOvESDSDS63bj65zo1GhGseIEhoIKZtesTzaLJQkFNDIOlQ/s1600/11166067_10204777417929681_1875628329_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: x-large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT4n_jxu_8tn1-fm87EZMaR-bgPPO7ZDtGFwkFLS3BlTLmRSIgvKCX_zUaPXwZ76Z1YcBtCGRZEMySd88KagJjbyoyWH1nOvESDSDS63bj65zo1GhGseIEhoIKZtesTzaLJQkFNDIOlQ/s1600/11166067_10204777417929681_1875628329_n.jpg" height="480" width="640" /></span></a></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Agafeu una paella i poseu les pomes tallades a daus amb la mantega i el sucre. Aneu fent la poma fins que sigui tova i una mica roseta.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlVoDVtgbAynQxIA8iCpXXmUA74rnRrbb3RiYS-JrBmI3ACym0LQvvTrhMHGN-prp-tI6q6NVUiMGW_GvMnWiLkbrxIvfgLZhiEnO3aClImp9R671jndd51FinWGFTUJ-IwNPUESOzXA/s1600/11120570_10204777418649699_468786783_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: x-large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlVoDVtgbAynQxIA8iCpXXmUA74rnRrbb3RiYS-JrBmI3ACym0LQvvTrhMHGN-prp-tI6q6NVUiMGW_GvMnWiLkbrxIvfgLZhiEnO3aClImp9R671jndd51FinWGFTUJ-IwNPUESOzXA/s1600/11120570_10204777418649699_468786783_n.jpg" height="480" width="640" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Quan ja ho tingueu cuit,ho posarem al mig de la lamina i anirem fent una trena i la pintarem amb l'ou,li posarem el sucre i el sèsam per sobre.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVumlnLwGXZjWevtnoO4ZQY8dNkXkFNWshzAJq58FGoT-G1_mswK-zEOHbj4r0O2KhhopiTYuoQFGkyoSCs3eVNu49gxf8S8SzUywuiB5FUXx5z1QkxXaQ4j63ZnSbaO8XR79-kXz_BA/s1600/11126428_10204777435290115_221705200_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: x-large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVumlnLwGXZjWevtnoO4ZQY8dNkXkFNWshzAJq58FGoT-G1_mswK-zEOHbj4r0O2KhhopiTYuoQFGkyoSCs3eVNu49gxf8S8SzUywuiB5FUXx5z1QkxXaQ4j63ZnSbaO8XR79-kXz_BA/s1600/11126428_10204777435290115_221705200_n.jpg" height="640" width="480" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Ja podem posar-la al forn. Uns 25 minuts a 150º si tenim forn d'aire. Si veiem que es fa rosa molt de presa li posarem paper d'alumini per sobre.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2nmvlBO5osnMA0p_tUYxhOoZZXW_rwYWRb_kTbmbk8W82gF5ii08K7xOTOd2yMRObnwx4k-zckgt9_C_-i6lVE_geJyr8c8DG_jufa7Gl5AdRQS8_vuB5mcbY4zYXto2eHIAeH24tlA/s1600/11079033_10204777446450394_491372920_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: x-large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2nmvlBO5osnMA0p_tUYxhOoZZXW_rwYWRb_kTbmbk8W82gF5ii08K7xOTOd2yMRObnwx4k-zckgt9_C_-i6lVE_geJyr8c8DG_jufa7Gl5AdRQS8_vuB5mcbY4zYXto2eHIAeH24tlA/s1600/11079033_10204777446450394_491372920_n.jpg" height="480" width="640" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Quan ja sigui cuita i la traiem del forn,la ruixarem amb una mica de anís.(Opcional)</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP57GhZioy69OTsaV5saOclieMZbjEA5Q_GrRzPns4yP7CinRAw4M6WSBpLkOdhHU6oA16SteEpsP0SfwyxBkApPu9b8Le02NhIg2K8jypfbEU2y7Xn7VzcY9ANYZtSMIUKTCYJAEViA/s1600/11165861_10204777560093235_2101176429_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: x-large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP57GhZioy69OTsaV5saOclieMZbjEA5Q_GrRzPns4yP7CinRAw4M6WSBpLkOdhHU6oA16SteEpsP0SfwyxBkApPu9b8Le02NhIg2K8jypfbEU2y7Xn7VzcY9ANYZtSMIUKTCYJAEViA/s1600/11165861_10204777560093235_2101176429_n.jpg" height="640" width="480" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Per postres o berenars es boníssim.....</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitWmUJK2zmw-4xaxpAdsqNjEupvVUcpOJZoW6hbr7DRJJdtAlJ9ajZCawrAGm-Gp07cl1BB9usyQT-rLYeRGDInXPtrmlNW8FeNMIBqqQYyVjLEHECHDevthipZYMRZNv_lQnagAd70g/s1600/11120590_10204777559613223_1914650406_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: x-large;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitWmUJK2zmw-4xaxpAdsqNjEupvVUcpOJZoW6hbr7DRJJdtAlJ9ajZCawrAGm-Gp07cl1BB9usyQT-rLYeRGDInXPtrmlNW8FeNMIBqqQYyVjLEHECHDevthipZYMRZNv_lQnagAd70g/s1600/11120590_10204777559613223_1914650406_n.jpg" height="480" width="640" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><br /></span></div>
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Anonymoushttp://www.blogger.com/profile/15123811393723226444noreply@blogger.com1tag:blogger.com,1999:blog-3456153828211642721.post-81133622553154631062015-04-12T13:01:00.001-07:002015-04-12T13:01:06.308-07:00Ànec confitat amb compota de poma<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<h2>
<b>Ànec confitat amb compota de poma</b></h2>
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<h2>
<span style="font-family: "Arial","sans-serif";">Ingredients<o:p></o:p></span></h2>
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<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="font-family: "Arial","sans-serif";">4 cuixes d'ànec</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQSC0tjsn3DJC7UoQOrgiD_DB6_TQzhXPrEEnOOVMGMr6lUNK14ttRwnTVN0CnVd6yaXvV0LRo7Q-Kxw8nnV7UMZ_Qxs5iBaRpmLYzD-xXK37xefv_9HcnAji-ZkQr4kddwKTY7vZE1Q/s1600/080525-magret+d'%C3%A0nec-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQSC0tjsn3DJC7UoQOrgiD_DB6_TQzhXPrEEnOOVMGMr6lUNK14ttRwnTVN0CnVd6yaXvV0LRo7Q-Kxw8nnV7UMZ_Qxs5iBaRpmLYzD-xXK37xefv_9HcnAji-ZkQr4kddwKTY7vZE1Q/s1600/080525-magret+d'%C3%A0nec-1.jpg" height="266" width="400" /></a><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="font-family: "Arial","sans-serif"; text-indent: -18pt;">1/2 l d'oli d'oliva</span></div>
<div class="MsoNormal" style="margin-left: 0cm; text-indent: -18pt;">
<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="font-family: "Arial","sans-serif";">6 pomes<o:p></o:p></span></div>
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<a href="https://www.blogger.com/blogger.g?blogID=3456153828211642721" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="font-family: "Arial","sans-serif";">4 cebes<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="font-family: "Arial","sans-serif";">6 pastanagues<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="font-family: "Arial","sans-serif";">1 cabeça d'alls<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="font-family: "Arial","sans-serif";">3 porros<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="font-family: "Arial","sans-serif";">2 nous de mantega<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="font-family: "Arial","sans-serif";">2 cullerades de sucre <o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="font-family: "Arial","sans-serif";">sal<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="font-family: "Arial","sans-serif";">pebre negre<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;"> </span></span><span style="font-family: "Arial","sans-serif";">3 l de vi dolç de Màlaga<o:p></o:p></span></div>
<h2>
<span style="font-family: "Arial","sans-serif";">Elaboració<o:p></o:p></span></h2>
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<span style="font-family: "Arial","sans-serif";">Per començar, poseu les cuixes d'ànec ja salpebrades en un cassó amb oli d'oliva i deixeu-les confitar a foc molt suau durant 8 o 9 hores.<br />Per fer la compota de poma, en un cassó amb aigua bullint poseu la poma, pelada i tallada a daus, el sucre i la mantega, i deixeu-ho coure a foc suau durant una bona estona. Seguidament, poseu la poma en un bol i tritureu-la amb el túrmix. A continuació, en una paella amb una mica d'oli sofregiu la ceba tallada a la juliana, la pastanaga tallada a rodanxes, el porro tallat a trossos i els alls sencers. Quan estigui tot dauradet, afegiu-hi el vi dolç i deixeu-ho reduir a foc suau. Després, passeu la salsa pel colador xinès I ja per acabar, emplateu les cuixes d'ànec, cobriu-les amb la salsa i poseu-hi la compota de poma al costat.</span>Anonymoushttp://www.blogger.com/profile/15123811393723226444noreply@blogger.com0tag:blogger.com,1999:blog-3456153828211642721.post-65772425656915753702015-04-12T12:59:00.001-07:002015-04-12T12:59:33.605-07:00Ànec amb taronja,prunes i pinyons<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: Georgia, serif; font-size: 26pt;"><span style="color: #7f6000;">Ànec amb taronja,prunes i pinyons.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm49FC7GIGM0ynqGmYYNBaZIlCHacQeZvspk0Jfp2pBB5Uuif_YWiDHULUytXsAXKTwOkmHSFmndA8ZJaMV5aRFi8CmeCTPfQv-9fOYILmUeTfGiU9d8vqcMR2HbcN-JvhxCozvxeC3Q/s1600/anec+amb+taronja+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm49FC7GIGM0ynqGmYYNBaZIlCHacQeZvspk0Jfp2pBB5Uuif_YWiDHULUytXsAXKTwOkmHSFmndA8ZJaMV5aRFi8CmeCTPfQv-9fOYILmUeTfGiU9d8vqcMR2HbcN-JvhxCozvxeC3Q/s1600/anec+amb+taronja+1.jpg" height="480" width="640" /></a></div>
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<b><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Georgia, serif; font-size: 18pt;">Els ingredients:</span></b><span style="font-family: Georgia, serif; font-size: 18pt;"><br />
<br />
<span style="background: white;">•</span> </span><a href="http://ca.wikipedia.org/wiki/%C3%80nec_mut#Pres.C3.A8ncia_a_Catalunya"><b><span style="font-family: Georgia, serif; font-size: 18pt; text-decoration: none;">Un ànec mut</span></b></a><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Georgia, serif; font-size: 18pt;"> d'uns 2 kg.</span><span style="font-family: Georgia, serif; font-size: 18pt;"><br />
<span style="background: white;">•</span> <span style="background: white;">El suc
de 2 o 3 taronges</span><br />
<span style="background: white;">•</span> <span style="background: white;">Una
taronja per decorar</span><br />
<span style="background: white;">•</span> <span style="background: white;">La pell
neta d'una taronja sense la part blanca.</span><br />
<span style="background: white;">•</span> <span style="background: white;">Dos
cebes mitjanes</span><br />
<span style="background: white;">•</span> <span style="background: white;">Un gotet de</span></span><span style="font-family: Georgia, serif; font-size: 18pt; text-decoration: none;"><a href="http://ca.wikipedia.org/wiki/Vi_ranci"> <b>vi
ranci</b></a> </span><span style="font-family: Georgia, serif; font-size: 18pt;"><br />
<span style="background: white;">•</span> <span style="background: white;">Sal,
pebre i oli d'oliva</span><br />
<br />
<b><span style="background: white;">La preparació:</span></b><br />
<b><span style="background: white;"><br />
</span></b><span style="background: white;">•</span> <span style="background: white;">Netegeu molt bé l’ànec.</span><br />
<span style="background: white;">•</span> T<span style="background: white;">alleu
l'ànec en vuit trossets o podeu demanar on el compreu que us el tallin.</span><br />
<span style="background: white;">•</span> <span style="background: white;">Salpebreu
els trossos de l’ànec</span><br />
<span style="background: white;">•</span> <span style="background: white;">Talleu
les cebes en</span><b> </b></span><a href="http://es.wikipedia.org/wiki/Juliana"><b><span style="font-family: Georgia, serif; font-size: 18pt; text-decoration: none;">juliana</span></b></a><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Georgia, serif; font-size: 18pt;">.</span><span style="font-family: Georgia, serif; font-size: 18pt;"><br />
<span style="background: white;">•</span> <span style="background: white;">Netegeu
una taronja i talleu la pell en</span><b> </b></span><a href="http://es.wikipedia.org/wiki/Juliana"><b><span style="font-family: Georgia, serif; font-size: 18pt; text-decoration: none;">juliana</span></b></a><span style="font-family: Georgia, serif; font-size: 18pt;"><br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></div>
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<span style="font-family: Georgia, serif; font-size: 18pt;">En una <b>cassola</b>, d'aquestes que puguem fer
el <i>xup-xup</i>, poseu un raig d'oli d'oliva d'oliva extra
verge quan estigui calent aneu posant els trossets de l’ànec sal pebrat.<o:p></o:p></span></div>
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<span style="font-family: Georgia, serif; font-size: 18pt;">Quan estigui daurat <b>retireu
l’excés de greix</b>. Aquest pas és molt important. Llavors afegiu la ceba en juliana
i el gotet de vi ranci ( jo he posat Crismona). Deixeu <b>coure lentament</b>.
Uns 45' o 50' aproximadament. Segons aneu veien el deixeu una mica
mes. Continueu amb la cocció aroximadament <b>1
hora</b>.<o:p></o:p></span></div>
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<span style="font-family: Georgia, serif; font-size: 18pt;">Mentre estant, feu bullir la pell de la
taronja tallada en juliana. Coleu i reserveu per decorar. O si preferiu podeu
posar una taronja tallada al voltant com us agradi més:<o:p></o:p></span></div>
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<span style="font-family: Georgia, serif; font-size: 18pt;">En els últims minuts afegiu el s<span style="color: #666666;">uc de
les dos taronges. Rectifiqueu de sal i pebre.<o:p></o:p></span></span></div>
Anonymoushttp://www.blogger.com/profile/15123811393723226444noreply@blogger.com0tag:blogger.com,1999:blog-3456153828211642721.post-82443049572144956432015-04-10T08:45:00.002-07:002015-04-20T13:19:42.687-07:00Coca de Llavaneras<span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;">Coca de Llavaneras</span><br />
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;">Necessitem:</span><br />
<br />
<ul>
<li><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;">Dues masses de pasta de full rectangular (jo la compro al Mercadona).</span></li>
<li><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;">Crema pastissera.(Segons recepta penjada al bloc)</span></li>
<li><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;">Sucre,pinyons i anís</span></li>
<li><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;">Ou per pintar</span></li>
<li><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;">Placa de forn</span></li>
<li><span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;">forn a 180º</span></li>
</ul>
<div>
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;">Farem la crema i la deixarem refredar una mica.</span></div>
<div>
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"> Estenem la primera massa a sobre la placa de forn i la punxem perquè no se'ns infli quan comença a coure.</span></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"> Posarem la crema pel damunt deixant 1 cm. de vora.</span></div>
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"> La taparem amb l'altra massa i la tancarem fem un bordones trenat o com vulguem.</span></div>
<div>
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"> La pintarem amb l'ou i li posarem els pinyons i sucre per sobre,punxant també la massa de dalt.</span></div>
<div>
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"> La posarem al forn, si el forn es de turbo baixarem la temperatura una mica i anirem vigilant fins que tingui el color que ens agradi.</span></div>
<div>
<span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;">Quan la traiem del forn,ruixarem la coca amb una mica d'anís i la deixem refredar.</span><br />
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<span style="color: #783f04; font-family: Georgia, Times New Roman, serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT-d0vuqKujwGI3VnomNLnmX8ICdm-R9P3JpNS1IyE5vq095t3ucVafDQxKddSttnNUXRrNLM8u2HvHDdaPqf5XFxy-pfv7-HR76DGBXUBaz-1mVn4mqT68xN9vr4a0o_RUtez9hA7WA/s1600/IMG_88878890613157.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT-d0vuqKujwGI3VnomNLnmX8ICdm-R9P3JpNS1IyE5vq095t3ucVafDQxKddSttnNUXRrNLM8u2HvHDdaPqf5XFxy-pfv7-HR76DGBXUBaz-1mVn4mqT68xN9vr4a0o_RUtez9hA7WA/s1600/IMG_88878890613157.jpeg" height="240" width="320" /></a></span></div>
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Anonymoushttp://www.blogger.com/profile/15123811393723226444noreply@blogger.com2tag:blogger.com,1999:blog-3456153828211642721.post-90134365497133823052015-04-10T08:17:00.006-07:002015-04-19T13:49:50.577-07:00COCA DE IOGURT<br />
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<b><span style="font-family: 'Comic Sans MS'; font-size: 20pt;">COCA DE IOGURT</span></b><b><span style="font-family: 'Comic Sans MS'; font-size: 14pt;"><o:p></o:p></span></b></div>
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<b><span style="font-family: 'Comic Sans MS'; font-size: 20pt;"><br /></span></b></div>
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<span style="font-size: 14pt;"><span style="font-family: Georgia, Times New Roman, serif;">La gràcia d’aquesta coca està en què fem servir l’envàs
buit del iogurt com a mida per als altres ingredients.<o:p></o:p></span></span></div>
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<span style="font-size: 14pt;"><span style="font-family: Georgia, Times New Roman, serif;">Per a fer la coca ens caldrà:</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVO6ulEel-uAtD1AdUj3wLXCPWPJUrFJaB_HtcWtq2HNg1SXdRYKgtfkHqaTkquAyxYNWZuuVFV5HWsUm-P3P6ZgjQdiQPidkDf3pUNHYimFNK1TIYeDiwlGFHgb1NjGPzTWV7xQ8yEw/s1600/coca+de+iogurt+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVO6ulEel-uAtD1AdUj3wLXCPWPJUrFJaB_HtcWtq2HNg1SXdRYKgtfkHqaTkquAyxYNWZuuVFV5HWsUm-P3P6ZgjQdiQPidkDf3pUNHYimFNK1TIYeDiwlGFHgb1NjGPzTWV7xQ8yEw/s1600/coca+de+iogurt+1.jpg" height="240" style="font-family: Georgia, 'Times New Roman', serif;" width="320" /></a><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 14pt; text-indent: -2.8pt;">·<span style="font-size: 7pt; font-stretch: normal;">
</span></span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 14pt; text-indent: -2.8pt;">3 ous</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: 14pt; text-indent: -2.8pt;">·<span style="font-size: 7pt; font-stretch: normal;">
</span></span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 14pt; text-indent: -2.8pt;">1 iogurt amb gust de llimona</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: 14pt; text-indent: -2.8pt;">·<span style="font-size: 7pt; font-stretch: normal;">
</span></span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 14pt; text-indent: -2.8pt;">2 mides de iogurt de sucre</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: 14pt; text-indent: -2.8pt;">·<span style="font-size: 7pt; font-stretch: normal;">
</span></span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 14pt; text-indent: -2.8pt;">Raspadura de llimona</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: 14pt; text-indent: -2.8pt;">·<span style="font-size: 7pt; font-stretch: normal;">
</span></span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 14pt; text-indent: -2.8pt;">Un raig d'</span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 18.6666660308838px; text-indent: -2.8pt;">anís</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: 14pt; text-indent: -2.8pt;">·</span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 7pt; font-stretch: normal; text-indent: -2.8pt;"> </span><span style="font-family: Georgia, 'Times New Roman', serif; font-stretch: normal; text-indent: -2.8pt;"><span style="font-size: large;"> 1</span></span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 14pt; text-indent: -2.8pt;"> mida de iogurt d’oli d’oliva</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: 14pt; text-indent: -2.8pt;">·<span style="font-size: 7pt; font-stretch: normal;"> </span></span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 14pt; text-indent: -2.8pt;">3 mides de iogurt de farina</span></div>
<div class="MsoNormal" style="tab-stops: 458.0pt 503.8pt 549.6pt 595.4pt 641.2pt 687.0pt 732.8pt; text-align: justify;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: 14pt; text-indent: -2.8pt;">·<span style="font-size: 7pt; font-stretch: normal;">
</span></span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 14pt; text-indent: -2.8pt;">1 sobre de llevat en pols</span></div>
<div class="MsoNormal" style="tab-stops: 458.0pt 503.8pt 549.6pt 595.4pt 641.2pt 687.0pt 732.8pt; text-align: justify;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: 14pt; text-indent: -2.8pt;">·<span style="font-size: 7pt; font-stretch: normal;">
</span></span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 14pt; text-indent: -2.8pt;">1 xic de mantega</span></div>
<div class="MsoNormal" style="margin-left: 18.0pt; text-align: justify;">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14pt;"><span style="font-family: Georgia, Times New Roman, serif;"> Si voleu, podeu posar una mida menys de farina, i
canviar-la per una d’ametlla molta, o de nous, o de panses, o de cacau en
pols,...<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;"><span style="font-family: Georgia, Times New Roman, serif;">Aquestes mides són per a una safata de forn petita,uns( 30 x 24 cm.)<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;"><span style="font-family: Georgia, Times New Roman, serif;">Si teniu una safata mitjana multipliqueu els ingredients
per 2.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;"><span style="font-family: Georgia, Times New Roman, serif;"> Amb la safata més
gran multipliqueu per 3. Etc...<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 14pt;"><span style="font-family: Georgia, Times New Roman, serif;"> Per preparar la coca, comenceu escalfant el forn a
temperatura màxima (200º).<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;"><span style="font-family: Georgia, Times New Roman, serif;"> Bateu els ous i el sucre fins que la pasta augmenti el
doble i afegiu el iogurt l’oli sense
deixar de remoure.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-size: 14pt;"><span style="font-family: Georgia, Times New Roman, serif;"> Mescleu el llevat amb la farina i passeu-la per un
colador. Afegiu-la poc a poc a la barreja anterior sense deixar de barrejar. (Un
cop afegida tota la farina és el moment, si voleu, d’incorporar l’ametlla, o el
cacau, o les panses...).<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal">
<span style="font-size: 14pt;"><span style="font-family: Georgia, Times New Roman, serif;"> Engreixeu el motlle amb la mantega i poseu la mescla en
ell. No el mogueu gaire i poseu-lo al forn de seguida. Baixeu la temperatura
del forn a foc suau (uns 180º). Es deixa coure uns 45 o 50 minuts, i passat
aquest temps s’apaga el forn i es deixa refredar una mica abans de treure la
coca. No obriu el forn a mitja cocció perquè correm el risc de que es baixi.
Desemmotlleu quan encara estigui calent. </span></span><o:p></o:p></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWajJZuGDYi9M4-mQkdnqu6u7q4j3cicElxzCHHZ11JpiQxR-I-PkOoBa314QM6hnPb3Ib8OJwTItnvwChPQbRDB_gLhaHLdiWn08MF6rAle-qwq5VFulN8OnrO1CWcrdvxE5eY6a3Ig/s1600/mona+mireia+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWajJZuGDYi9M4-mQkdnqu6u7q4j3cicElxzCHHZ11JpiQxR-I-PkOoBa314QM6hnPb3Ib8OJwTItnvwChPQbRDB_gLhaHLdiWn08MF6rAle-qwq5VFulN8OnrO1CWcrdvxE5eY6a3Ig/s1600/mona+mireia+3.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">El racó de la Moon</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDpp_lJZotiQS_UM9hwRH5hbMe-U-XretXUVWyiTLJfNUpDUPOE7Ll4toH-3W-3UbPiscLxw_eMoyMihdgs2Z3HyPYGZFv8QHv-hFpSrLQUzbrDh6E06tMePpt0VZn3UliYHAYHMQlqQ/s1600/mona+ricard+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDpp_lJZotiQS_UM9hwRH5hbMe-U-XretXUVWyiTLJfNUpDUPOE7Ll4toH-3W-3UbPiscLxw_eMoyMihdgs2Z3HyPYGZFv8QHv-hFpSrLQUzbrDh6E06tMePpt0VZn3UliYHAYHMQlqQ/s1600/mona+ricard+3.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">El racó de la Moon</td></tr>
</tbody></table>
<br />Anonymoushttp://www.blogger.com/profile/15123811393723226444noreply@blogger.com0tag:blogger.com,1999:blog-3456153828211642721.post-70866368001327978322015-04-03T06:45:00.001-07:002015-04-19T13:50:16.613-07:00Bacallà<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Arial","sans-serif"; font-size: 24.0pt; line-height: 115%;">Bacallà
amb panses, pinyons, ou dur i cigrons.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXRMh4gqM9qhQ8nbHK4Cg2Zz0qFnjLGwdzRGuYs5cq_LpzimVjiVU-ul_r6KiF1r-IR7exP5y76yGarcERUg-1TXrLGBAan4QqH5Qh90E6X3DFIhJd3TQ2ELPdwUgrvZMLcWm2s6VDCg/s1600/bacall%C3%A0+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXRMh4gqM9qhQ8nbHK4Cg2Zz0qFnjLGwdzRGuYs5cq_LpzimVjiVU-ul_r6KiF1r-IR7exP5y76yGarcERUg-1TXrLGBAan4QqH5Qh90E6X3DFIhJd3TQ2ELPdwUgrvZMLcWm2s6VDCg/s1600/bacall%C3%A0+3.jpg" height="240" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif; line-height: 115%;">Ingredients:<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
</div>
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 115%; text-indent: -18pt;"><span style="font-stretch: normal; line-height: normal;"> </span></span><span style="line-height: 115%; text-indent: -18pt;">8 talls de bacallà dessalat,</span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 115%; text-indent: -18pt;"><span style="font-stretch: normal; line-height: normal;"> </span></span><span style="line-height: 115%; text-indent: -18pt;">1 ceba ,</span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 115%; text-indent: -18pt;"><span style="font-stretch: normal; line-height: normal;"> </span></span><span style="line-height: 115%; text-indent: -18pt;">2
grans d 'all,</span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 115%; text-indent: -18pt;"><span style="font-stretch: normal; line-height: normal;"> </span></span><span style="line-height: 115%; text-indent: -18pt;">2 tomàquets ben madurs,</span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 115%; text-indent: -18pt;"><span style="font-stretch: normal; line-height: normal;"> </span></span><span style="line-height: 115%; text-indent: -18pt;">25 grams d’ ametlles,</span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 115%; text-indent: -18pt;"><span style="font-stretch: normal; line-height: normal;"> </span></span><span style="line-height: 115%; text-indent: -18pt;">50 grams de pinyons,</span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 115%; text-indent: -18pt;"><span style="font-stretch: normal; line-height: normal;"> </span></span><span style="line-height: 115%; text-indent: -18pt;">50 grams de panses,</span></span></li>
<li><span style="line-height: 115%; text-indent: -18pt;"><span style="font-family: Georgia, Times New Roman, serif;"> 1/2 kg de cigrons cuits</span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 115%; text-indent: -18pt;"><span style="font-stretch: normal; line-height: normal;"> </span></span><span style="line-height: 115%; text-indent: -18pt;">ous durs tallats per la meitat,</span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 115%; text-indent: -18pt;"><span style="font-stretch: normal; line-height: normal;"> </span></span><span style="line-height: 115%; text-indent: -18pt;">1 pessic de canyella en pols,</span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 115%; text-indent: -18pt;"><span style="font-stretch: normal; line-height: normal;"> </span></span><span style="line-height: 115%; text-indent: -18pt;">farina per arrebossar el bacallà,</span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 115%; text-indent: -18pt;"><span style="font-stretch: normal; line-height: normal;"> </span></span><span style="line-height: 115%; text-indent: -18pt;">oli,
julivert, sal i aigua.</span></span></li>
</ul>
<!--[if !supportLists]--><br />
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Primer, fregiu el bacallà amb oli i reserveu-lo. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 115%;">Amb part de l’oli on heu fregit el bacallà, feu un
sofregit amb un gra d’all, la ceba picada i el tomàquet ratllat. Quan el
sofregit estigui gairebé fet, afegiu-hi els talls de bacallà, les panses els
pinyons i el cigrons que els podeu comprar ja cuits.</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 115%;">Remeneu-ho agafant la cassola i fent-hi moviments giratoris, per
evitar haver-hi de posar la cullera i fer malbé els trossos de bacallà. Tot
seguit, afegiu-hi una mica d'</span><span style="line-height: 21.4666652679443px;">aigua</span><span style="line-height: 115%;">, sense que arribi a cobrir el bacallà, i
deixeu-ho coure a foc baix uns 25 minuts.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Mentre es cou, feu una picada amb les ametlles, el
julivert i un pessic de canyella( opcional) i tireu-la damunt el bacallà.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Finalment, talleu els ous bullits per la meitat i
afegiu-los a la cassola, rectifiqueu-ho de sal i ja ho teniu llest per servir.</span><span style="font-family: Arial, sans-serif; font-size: 14pt;"><o:p></o:p></span></span></div>
Anonymoushttp://www.blogger.com/profile/15123811393723226444noreply@blogger.com1tag:blogger.com,1999:blog-3456153828211642721.post-43383706219982060252015-03-30T13:25:00.001-07:002015-04-19T13:51:44.307-07:00Bescuit de peres<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisQXNY35ZMQ9yB2yXbtYT2xH0ya_FNfhQFtdCwuiAgsE2eb1OgykGAosV1P9zuQ52GZ3ZHnW2E3VVHKCADoAZCL-APv4KaorpECRgjHtSAGCCfQ1zWDmOCLjjQAtWHtAqjjnIL451lZQ/s1600/Bescuit+de+peres+004.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisQXNY35ZMQ9yB2yXbtYT2xH0ya_FNfhQFtdCwuiAgsE2eb1OgykGAosV1P9zuQ52GZ3ZHnW2E3VVHKCADoAZCL-APv4KaorpECRgjHtSAGCCfQ1zWDmOCLjjQAtWHtAqjjnIL451lZQ/s1600/Bescuit+de+peres+004.JPG" height="250" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<div align="center" class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; margin: 9pt 0cm 0.0001pt; text-align: center;">
<div style="text-align: left;">
<span style="background-color: white; color: #b45f06; font-size: large;">Bescuit de Peres</span><br />
<span style="background-color: white;"><span style="color: #b45f06; font-size: large;"><br /></span>
<span style="color: #b45f06; font-size: large;">Ingredients per a un motlle rodó de 23 cm</span></span></div>
<div style="text-align: left;">
<span style="background-color: white; color: #b45f06; font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="background-color: white; color: #b45f06; font-size: large;">2 ous</span></div>
<div style="text-align: left;">
<span style="background-color: white; color: #b45f06; font-size: large;">80 gr de sucre</span></div>
<div style="text-align: left;">
<span style="background-color: white; color: #b45f06; font-size: large;">1/2 gotet de llet, només li vaig posar un rajolí</span></div>
<div style="text-align: left;">
<span style="background-color: white; color: #b45f06; font-size: large;">70 gr de mantega</span></div>
<div style="text-align: left;">
<span style="background-color: white; color: #b45f06; font-size: large;">150 gr de farina de rebosteria</span></div>
<div style="text-align: left;">
<span style="background-color: white; color: #b45f06; font-size: large;">1 sobre de llevat Royal</span></div>
<div style="text-align: left;">
<span style="background-color: white; color: #b45f06; font-size: large;">1 mica de sal</span></div>
<div style="text-align: left;">
<span style="background-color: white; color: #b45f06; font-size: large;">3 peres conferència</span></div>
<div style="text-align: left;">
<span style="background-color: white; color: #b45f06; font-size: large;">Sucre glass per decorar</span></div>
<div style="text-align: left;">
<span style="background-color: white; color: #b45f06; font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="background-color: white; color: #b45f06; font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="background-color: white; color: #b45f06; font-size: large;">Batem els ous amb el sucre amb les varetes. Després afegim la llet i la mantega que hem estovat al microones.</span></div>
<div style="text-align: left;">
<span style="background-color: white; color: #b45f06; font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="background-color: white; color: #b45f06; font-size: large;">Tamisem la farina juntament amb el llevat i la sal.</span></div>
<div style="text-align: left;">
<span style="background-color: white; color: #b45f06; font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="background-color: white; color: #b45f06; font-size: large;">Unim els líquids amb moviments envoltants.</span></div>
<div style="text-align: left;">
<span style="background-color: white; color: #b45f06; font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="background-color: white; color: #b45f06; font-size: large;">Afegim les peres tallades en làmines com per truita. I les unim a la barreja amb compte de no trencar-les. Aboquem en el nostre motlle.</span></div>
<div style="text-align: left;">
<span style="background-color: white; color: #b45f06; font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="background-color: white; color: #b45f06; font-size: large;">Al forn a 180º fins que punxant amb un escuradents ens surti net, entre 35 i 40 minuts segons el forn.</span></div>
<div style="text-align: left;">
<span style="background-color: white; color: #b45f06; font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="background-color: white; color: #b45f06; font-size: large;">Deixem refredar i presentem empolvorada de sucre glass.</span></div>
</div>
Anonymoushttp://www.blogger.com/profile/15123811393723226444noreply@blogger.com2tag:blogger.com,1999:blog-3456153828211642721.post-90156046588894576062015-03-30T13:15:00.002-07:002015-04-19T13:52:25.927-07:00Crema pastissera<div class="MsoNormal" style="margin-bottom: 0pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvR7lfEMIzTNA8UiQm9EIptmh27YHXlQhrWCVUSkh-CtL2aAu15uaayMEfLD0iRoTtFtZDgKnm7jpHNsZApoFhkfhYOk8TGlDxr_K3OfDGqeWOGQo6RksuUERNvdVsyGiCibc_tJ6lKQ/s1600/images+(1).jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvR7lfEMIzTNA8UiQm9EIptmh27YHXlQhrWCVUSkh-CtL2aAu15uaayMEfLD0iRoTtFtZDgKnm7jpHNsZApoFhkfhYOk8TGlDxr_K3OfDGqeWOGQo6RksuUERNvdVsyGiCibc_tJ6lKQ/s1600/images+(1).jpg" title="El racó de la moon" /></a><b><span style="color: #cc0000; font-size: x-large;"> </span><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Crema pastissera</span></b></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"> Ingredients</span></b></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt 53.25pt; text-indent: -35.25pt;">
<!--[if !supportLists]--><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">•<span style="font-stretch: normal;"> </span><!--[endif]--><b>1/2 litre de llet<o:p></o:p></b></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt 53.25pt; text-indent: -35.25pt;">
<!--[if !supportLists]--><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">•<span style="font-stretch: normal;"> </span><!--[endif]--><b>4 rovells d'ou<o:p></o:p></b></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt 53.25pt; text-indent: -35.25pt;">
<!--[if !supportLists]--><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">•<span style="font-stretch: normal;"> </span><b>50 grams Maizena<o:p></o:p></b></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt 53.25pt; text-indent: -35.25pt;">
<!--[if !supportLists]--><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">•<span style="font-stretch: normal;"> </span><b>120 grams de sucre<o:p></o:p></b></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt 53.25pt; text-indent: -35.25pt;">
<!--[if !supportLists]--><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">•<span style="font-stretch: normal;"> </span><b>1 canonet de canyella</b><span style="text-indent: -18pt;"><span style="font-stretch: normal;"> i </span></span><b style="text-indent: -18pt;">Pela de llimona</b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Elaboració<o:p></o:p></span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Primer de tot, posarem amb un cassó, la llet juntament amb la canyella i la pell de la llimona, al foc. Quan arrenqui el bull, ho retirem i deixem refredar una estona.<br /><br />En un bol barregem els 4 rovells d'ou amb el sucre fins a obtenir una mescla fina. Després hi afegim la "Maizena" i remenem fins a obtenir una mescla homogènia.<br /><br />Un cop tenim la mescla llesta, hi afegim, de mica en mica, la llet i anem remenant i ho passarem per un colador. Quan tinguem una barreja ben homogènia ho tornem a posar tot al foc, aquesta vegada a foc baix, sense parar de remenar, fins que comenci a arrencar el bull i ja ens vagi agafant consistència de crema, retirem del foc i no parem de remenar i fem una batuda forta fora del foc.<br /><br />Deixem refredar, en funció dels postres que vulguem fer, i ja tenim la crema llesta!</span><span style="color: #333333; font-family: Arial, sans-serif; font-size: 16pt;"><o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/15123811393723226444noreply@blogger.com0tag:blogger.com,1999:blog-3456153828211642721.post-25964764818925420582015-03-29T03:20:00.000-07:002015-04-19T13:50:40.342-07:00Coca de poma amb gust de vainilla<div class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 13.65pt;">
<span style="color: #555544; font-family: "Book Antiqua","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">Ingredients:<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 13.65pt;">
<span style="color: #555544; font-family: "Book Antiqua","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">1 poma gran o 2 petites<o:p></o:p></span></div>
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<span style="color: #555544; font-family: "Book Antiqua","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">(golden en el meu cas)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 13.65pt;">
<span style="color: #555544; font-family: "Book Antiqua","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">100g de sucre<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgacVuahxwphC_qWgCeKU5EvcocKQQNasU5t5n_GDcjFvi7mZg2mF3x6H6giyDt4-RUqODIxnX_VnBM5FyMRcNXUQHjkv11EsyLmpPIqYK5Kh5t188WZYvtJI7KEBsf8V3DZU1APuKXtA/s1600/coca+poma+al+gust+de+vainilla.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgacVuahxwphC_qWgCeKU5EvcocKQQNasU5t5n_GDcjFvi7mZg2mF3x6H6giyDt4-RUqODIxnX_VnBM5FyMRcNXUQHjkv11EsyLmpPIqYK5Kh5t188WZYvtJI7KEBsf8V3DZU1APuKXtA/s1600/coca+poma+al+gust+de+vainilla.jpg" height="126" width="320" /></a></div>
<div class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 13.65pt;">
<span style="color: #555544; font-family: "Book Antiqua","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">100g de mantega pomada<o:p></o:p></span></div>
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<span style="color: #555544; font-family: "Book Antiqua","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">2 ous mig batuts<o:p></o:p></span></div>
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<span style="color: #555544; font-family: "Book Antiqua","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">150 gr de farina<o:p></o:p></span></div>
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<span style="color: #555544; font-family: "Book Antiqua","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">1/2 cullereta de essència de vainilla<o:p></o:p></span></div>
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<span style="color: #555544; font-family: "Book Antiqua","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">1/2 sobre de llevat químic (tipus royal)<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 13.65pt;">
<span style="color: #555544; font-family: "Book Antiqua","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">Sucre morè<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 13.65pt;">
<span style="color: #555544; font-family: "Book Antiqua","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">Procediments:<o:p></o:p></span></div>
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<span style="color: #555544; font-family: "Book Antiqua","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">1. Pelem la poma i la tallem a llesques
fines. Reservem.<o:p></o:p></span></div>
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<span style="color: #555544; font-family: "Book Antiqua","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">2. En un bol, bati’m la mantega pomada
amb el sucre fins que quedi cremós.<o:p></o:p></span></div>
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<span style="color: #555544; font-family: "Book Antiqua","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">3. Afegim els ous d'un en un integrant-los
amb la crema anterior, i tot seguit incorporem l'essència de vainilla.<o:p></o:p></span></div>
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<span style="color: #555544; font-family: "Book Antiqua","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">4. Tamisem la farina amb el llevat
químic i ho afegim a la mescla anterior<o:p></o:p></span></div>
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<span style="color: #555544; font-family: "Book Antiqua","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">5. Untem un motlle rodó de uns 22 cm.
amb mantega i l'enfarinem. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; mso-line-height-alt: 13.65pt;">
<span style="color: #555544; font-family: "Book Antiqua","serif"; font-size: 14.0pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">6. Aboquem la mescla al motlle i
disposem a sobre les tallades de poma. Finalment espolsem un poc de sucre morè
a sobre de la poma i enfornem a 180º uns 30 min.<o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/15123811393723226444noreply@blogger.com1tag:blogger.com,1999:blog-3456153828211642721.post-56418968488139058242015-03-28T11:38:00.000-07:002015-11-03T09:27:21.781-08:00Les melmelades<div align="center" class="MsoNormal" style="mso-line-height-alt: 15.6pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3; text-align: center;">
<span style="color: #29303b; font-family: "times new roman" , "serif"; font-size: 24.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><span style="color: red; font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><b style="background-color: #f1c232;">Confitura d'albergínia</b></span></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif; font-size: x-large; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">Ingredients:</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpkZSdeZrJj2oHbDy0GTBr4SwdDvmTBDLeSToVSGPbiRTHLRedenyrQHeJ1tC23WZ7DgdHx62Kc8mPydJlNWvbHHIBSdQj_nz-nrxEXKeiiJuG6_ZGODWL9bWQ4nStBKtpueml64l6Iw/s1600/11081593_10204624402144382_131457232_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpkZSdeZrJj2oHbDy0GTBr4SwdDvmTBDLeSToVSGPbiRTHLRedenyrQHeJ1tC23WZ7DgdHx62Kc8mPydJlNWvbHHIBSdQj_nz-nrxEXKeiiJuG6_ZGODWL9bWQ4nStBKtpueml64l6Iw/s1600/11081593_10204624402144382_131457232_n.jpg" width="400" /></a><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif; font-size: x-large; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><br /></span></div>
<div class="MsoNormal" style="line-height: 15.6pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;">
<!--[if gte vml 1]><v:shapetype id="_x0000_t75"
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margin-left:210.6pt;margin-top:9.75pt;width:240pt;height:201pt;z-index:251658752'>
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o:href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrOoR252CL3FpkxmhEapVfi354bon_OfaMUNYQkfU6LKdAO0h6JfzqOtINXH4Suk9a0MYvnR06VGw7JMfWQOA9EE0HScxOdNuuKV0435uNSmPbVKbNQZ_h64vkTuq_Oi1kCCknl40KRM3h/s320/Confitura+d%27alberg%C3%ADnia.jpg"/>
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</v:shape><![endif]--><!--[if !vml]--><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif; font-size: x-large; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">• 1 Kg d'albergínies</span><br />
<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif; font-size: x-large; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><span style="color: #38761d;">• 600 grm. de sucre</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><span style="color: #38761d;"><br /></span></span></div>
<div class="MsoNormal" style="line-height: 15.6pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;">
<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif; font-size: x-large; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">• 400
ml d'aigua mineral<o:p></o:p></span><br />
<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif; font-size: x-large; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><br /></span></div>
<div class="MsoNormal" style="line-height: 15.6pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;">
<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif; font-size: x-large; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">• Un
canonet de canyella<o:p></o:p></span><br />
<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif; font-size: x-large; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><br /></span></div>
<div class="MsoNormal" style="line-height: 15.6pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;">
<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif; font-size: x-large; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">• Una
pell de llimona<o:p></o:p></span><br />
<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif; font-size: x-large; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><br /></span></div>
<div class="MsoNormal" style="line-height: 15.6pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;">
<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif; font-size: x-large; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">• El
suc d'una llimona<o:p></o:p></span><br />
<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif; font-size: x-large; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpkZSdeZrJj2oHbDy0GTBr4SwdDvmTBDLeSToVSGPbiRTHLRedenyrQHeJ1tC23WZ7DgdHx62Kc8mPydJlNWvbHHIBSdQj_nz-nrxEXKeiiJuG6_ZGODWL9bWQ4nStBKtpueml64l6Iw/s1600/11081593_10204624402144382_131457232_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif; font-size: x-large;"></span></a></div>
<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif; font-size: x-large; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">Preparació:</span><br />
<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif; font-size: x-large; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><br /></span></div>
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<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif; font-size: x-large; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">Netegeu les albergínies, talleu-les a
daus grossos i aboqueu-les a una olla amb aigua bullent amb sal durant 7
minuts. </span><br />
<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif; font-size: x-large; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><br /></span>
<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif; font-size: x-large; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">Escorreu-les molt bé i tritureu-les amb el minipímer per fer-ne un
puré. També podeu deixar-hi trossos grossos, o sigui, no triturar-la del tot,
al vostre gust.<o:p></o:p></span><br />
<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif; font-size: x-large; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><br /></span></div>
<div class="MsoNormal" style="line-height: 15.6pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;">
<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif; font-size: x-large; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">Poseu l'aigua, el sucre, el canonet de
canyella i la pell de llimona en una olla i, quan comenci a bullir, afegiu-hi
el puré d'albergínia. Cal que cogui a foc mig
durant almenys 20-30 minuts.<o:p></o:p></span><br />
<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif; font-size: x-large; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><br /></span></div>
<div class="MsoNormal" style="line-height: 15.6pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;">
<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif; font-size: x-large; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">Un cop retirat del foc, tireu-hi el suc
de llimona.<o:p></o:p></span><br />
<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif; font-size: x-large; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><br /></span></div>
<div class="MsoNormal" style="line-height: 15.6pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;">
<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif; font-size: x-large; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">Finalment, repartiu-la en pots de vidre
ben nets i escaldats. Ompliu-los fins a dalt de tot, tapeu-los i tombeu-los de
cap per avall perquè s'hi faci el buit.</span><br />
<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif; font-size: x-large; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><br /></span></div>
<div class="MsoNormal" style="line-height: 15.6pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;">
<span style="color: #38761d; font-family: "georgia" , "times new roman" , serif; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><span style="font-size: x-large;">No us oblideu d'etiquetar els pots amb
el nom de la confitura, els ingredients i, sobretot, la data d'elaboració. Es
tracta d'una conserva, per tant, es pot guardar al rebost (fresc i sec) i, un
cop oberta, s'ha de guardar a la nevera, com qualsevol altra confitura.</span><o:p></o:p></span><br />
<span style="color: #29303b; font-family: "times new roman" , "serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><span style="color: #38761d; font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><br /></span></span>
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<span style="font-family: Symbol; line-height: 115%;"><span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span><span style="font-family: 'Times New Roman'; font-stretch: normal; line-height: normal;"><span style="color: red; font-size: x-large;">Crema de Sant Josep</span></span></span></div>
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<ul>
<li><span style="line-height: 115%; text-indent: -18pt;"> l. de llet</span></li>
<li><span style="text-indent: -18pt;"><span style="font-family: 'Times New Roman'; font-stretch: normal; line-height: normal;"> </span></span><span style="line-height: 115%; text-indent: -18pt;">8 rovells d’ou</span></li>
<li><span style="font-family: Symbol; line-height: 115%; text-indent: -18pt;"><span style="font-family: 'Times New Roman'; font-stretch: normal; line-height: normal;"> </span></span><span style="line-height: 115%; text-indent: -18pt;">200gr. Sucre</span></li>
<li><span style="font-family: Symbol; line-height: 115%; text-indent: -18pt;"><span style="font-family: 'Times New Roman'; font-stretch: normal; line-height: normal;"> </span></span><span style="line-height: 115%; text-indent: -18pt;">Pell de llimona</span></li>
<li><span style="font-family: Symbol; line-height: 115%; text-indent: -18pt;"><span style="font-family: 'Times New Roman'; font-stretch: normal; line-height: normal;"> </span></span><span style="line-height: 115%; text-indent: -18pt;">Una branca de canyella.</span></li>
<li><span style="text-indent: -18pt;"><span style="font-family: 'Times New Roman'; font-stretch: normal; line-height: normal;"> </span></span><span style="line-height: 115%; text-indent: -18pt;">Un sobre de midó (40 gr.)</span><span style="line-height: 115%; text-indent: -18pt;"> </span></li>
</ul>
<span style="font-size: 16pt; line-height: 24.5333347320557px; text-indent: -18pt;"><span style="font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-size: 16pt; line-height: 24.5333347320557px; text-indent: -18pt;">Dissoldre el midó en una part de llet freda.</span><span style="font-size: 16pt; line-height: 24.5333347320557px; text-indent: -18pt;"><br /></span><span style="font-size: 16pt; line-height: 24.5333347320557px; text-indent: -18pt;"><span style="font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-size: 16pt; line-height: 24.5333347320557px; text-indent: -18pt;">Barrejar el sucre amb els rovells d’ ou,fins que quedi una mescla homogènia.</span><span style="font-size: 16pt; line-height: 24.5333347320557px; text-indent: -18pt;"><br /></span><span style="font-size: 16pt; line-height: 24.5333347320557px; text-indent: -18pt;"><span style="font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-size: 16pt; line-height: 24.5333347320557px; text-indent: -18pt;">Posar la llet a foc suau i afegir-hi la pell de la llimona, la branca de canyella i a poc a poc,abocar-hi la barreja dels rovells amb el sucre sense parar de remenar.</span><span style="font-size: 16pt; line-height: 24.5333347320557px; text-indent: -18pt;"><br /></span><span style="font-size: 16pt; line-height: 24.5333347320557px; text-indent: -18pt;"><span style="font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-size: 16pt; line-height: 24.5333347320557px; text-indent: -18pt;">Incorporar el midó desfet amb la llet.</span><span style="font-size: 16pt; line-height: 24.5333347320557px; text-indent: -18pt;"><span style="font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><span style="font-size: 16pt; line-height: 24.5333347320557px; text-indent: -18pt;">Treure del foc un cop arrenqui el bull,disposar-ho en una safata i esperar que es refredi.</span><br />
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