tag:blogger.com,1999:blog-49264108757005312442024-03-17T20:34:37.826+01:00CuinadiariBloc de cuina: Cuina de cada dia, amb tocs valencians, catalans i d'arreu del món.Marta CuinaDiarihttp://www.blogger.com/profile/14634456978656759486noreply@blogger.comBlogger371125tag:blogger.com,1999:blog-4926410875700531244.post-25465052574277306272024-03-17T20:34:00.000+01:002024-03-17T20:34:05.267+01:00ROAST BEEF<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhJdLI06p6Hlp09m81MDwYsMvW4S8jRP31mNOXEelzxEzg7m3bphD9x8uX9Tbi7jgBgDrGl2VCvyxBMIU5e-Bf8SdP9ZL9TZQOPdBi3GhY0OPb4vtE31jZQrrh2uVA2PTaquHJSHDzHc374xII1BDHFEC6fm2Ujb95z0OvTtRGo5iWX1D9OW2BE9BTV6yyS" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2475" data-original-width="1856" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhJdLI06p6Hlp09m81MDwYsMvW4S8jRP31mNOXEelzxEzg7m3bphD9x8uX9Tbi7jgBgDrGl2VCvyxBMIU5e-Bf8SdP9ZL9TZQOPdBi3GhY0OPb4vtE31jZQrrh2uVA2PTaquHJSHDzHc374xII1BDHFEC6fm2Ujb95z0OvTtRGo5iWX1D9OW2BE9BTV6yyS=w480-h640" width="480" /></a></div><br /><br /></div>Sempre que faig
<i><b>roastbeef </b></i>em pregunte per què no la faig més sovint, i és que és una recepta que ens encanta a tots i no és gaire complicada de fer. Només has de tenir en compte una sèrie
de consideracions i triar de quina manera vols cuinar-la:<br /><span lang="CA" style="font-family: Symbol; text-indent: -18pt;">·<span style="font-family: "Times New Roman"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 7pt; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal;"> </span></span><b style="text-indent: -18pt;"><span lang="CA">Quina
peça de carn?</span></b><br />Has de fer-te amb una <b>peça de carn</b> ben tendra i de qualitat: es
recomana el llom, però hi ha altres peces com la cua de la culata de la cuixa (culatín
o tapilla en castellà o picanha com diuen els argentins i brasilers), el peixet
(rabillo de cadera), el rodó d’espatlla o la llata, que són també molt tendres
i bastant més econòmiques. Hui nosaltres l’hem fet amb la cua de la culata i ha
quedat tendríssim.<div><br /><span lang="CA" style="font-family: Symbol; text-indent: -18pt;">·<span style="font-family: "Times New Roman"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 7pt; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal;"> </span></span><b style="text-indent: -18pt;"><span lang="CA">S’ha
de salpebrar i amanir la carn</span></b><span lang="CA" style="text-indent: -18pt;"> <b>amb antelació?</b></span><br />Hi ha qui diu que s’ha de salpebrar al final, hi ha qui salpebra al
principi i hi ha qui deixa marinar tota la nit amb sal, pebre i mostassa. Així
és com ho hem fet avui. Soc molt poc de salses i la mostassa no m’agrada gaire,
però t’assegure que el sabor de la carn queda molt fi.</div><div><br /><span lang="CA" style="font-family: Symbol; text-indent: -18pt;">·<span style="font-family: "Times New Roman"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 7pt; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal;">
</span></span><b style="text-indent: -18pt;"><span lang="CA">La
rostim prèviament per segellar-la?</span></b><br />Pots enrossir-la en una paella abans de posar-la al forn o posar-la
directament sense segellar. Pots fer-la a baixa temperatura durant més temps o
a alta temperatura poc temps. Tu tries. Fins i tot, la pots fer a la barbacoa i
surt boníssima. A mi, d’aquestes opcions, m’agrada segellar-la i fer-la a foc
fort o fer-la a la barbacoa, que també és foc fort.</div><div><br /><span lang="CA" style="font-family: Symbol; text-indent: -18pt;">·<span style="font-family: "Times New Roman"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 7pt; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal;">
</span></span><b style="text-indent: -18pt;"><span lang="CA">Quin
és el punt de cocció òptim? Poc feta, al punt o molt feta?</span></b><br />El <b>punt de la cocció</b> també és molt personal. Val la pena tenir un
termòmetre per poder mesurar la temperatura a l’interior de la peça de carn,
però si no en tens, no et preocupes, que et donaré un temps orientatiu de
cocció segons t’agrade la carn més o menys feta.</div><div><br /><span lang="CA" style="font-family: Symbol; text-indent: -18pt;">·<span style="font-family: "Times New Roman"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 7pt; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal;">
</span></span><b style="text-indent: -18pt;"><span lang="CA">Es
menja fred o calent?</span></b><br />La
carn del roast beef es pot menjar tèbia o freda. Si la menges acabada de fer, la
guarnició que et proposem de puré i verdures saltades o al forn queda molt be,
però si vols prendre el rosbif fred, menja’l amb una mica d’amanida o en
entrepà acompanyat d’una salsa tàrtara. Nosaltres el primer dia sempre el mengem
calent, i les sobres ja les mengem un altre dia en un sandvitx.<br /><p class="MsoNormal" style="text-align: left;"><span lang="CA" style="mso-ansi-language: CA;">I després de
totes aquestes consideracions, t’explique com l’he feta jo avui: </span></p>
<p class="MsoNormal"><b><span lang="CA" style="mso-ansi-language: CA;"><span style="color: #660000;">Ingredients:</span><o:p></o:p></span></b></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li><span lang="CA" style="mso-ansi-language: CA;">Una peça de
vedella de cua de la culata (la meua feia 1,300 kg)</span></li><li><span lang="CA" style="mso-ansi-language: CA;">Mostassa de Dijon
o antiga</span></li><li><span lang="CA" style="mso-ansi-language: CA;">Sal i pebre</span></li><li><span lang="CA" style="mso-ansi-language: CA;">Oli</span></li></ul><p></p>
<p class="MsoNormal"><b><span lang="CA" style="mso-ansi-language: CA;">-Per acompanyar:<o:p></o:p></span></b></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li><span lang="CA" style="mso-ansi-language: CA;"><a href="https://cuinadiari.blogspot.com/2012/01/pure-de-creilles-patates-al-microones.html" target="_blank">Puré de creïlla</a>,
creïlles al forn o fregides</span></li></ul><ul style="text-align: left;"><li><span lang="CA" style="mso-ansi-language: CA;">Altres verdures: Espàrrecs,
escalunyes, bolets, moniato, etc.</span></li></ul><ul style="text-align: left;"><li><b><span lang="CA" style="mso-ansi-language: CA;">Yorkshire
pudding (opcional): </span></b>110 g de farina sedassada,
1 ou gran, una mica de sal, 150 ml llet, 150 ml aigua – o 300 ml llet)</li></ul><ul style="text-align: left;"><li><b><span lang="CA">Salsa o gravy:</span></b>300 ml de caldo
de vedella (pots posar 300 ml d’aigua+ 1 pastilla de caldo), un bon raig de vi
ranci i una cullerada de farina</li></ul><p></p>
<p class="MsoNormal"><b><span lang="CA" style="mso-ansi-language: CA;"><span style="color: #660000;">Estris:</span></span></b><span lang="CA" style="mso-ansi-language: CA;"> cordill, olla per daurar la carn, safata de forn amb reixeta,
motlles de magdalena per a fer els Yorkshire puddings, turmix o barnilles, <o:p></o:p></span></p>
<p class="MsoNormal"><b><span lang="CA" style="mso-ansi-language: CA;"><span style="color: #660000;"></span></span></b></p><div class="separator" style="clear: both; text-align: center;"><b><span lang="CA" style="mso-ansi-language: CA;"><span style="color: #660000;"><br /></span></span></b></div><b><span lang="CA" style="mso-ansi-language: CA;"><span style="color: #660000;">Elaboració:</span><o:p></o:p></span></b><p></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="CA" style="mso-ansi-language: CA;">1.- <b>Salpebra</b>
el tros de vedella i unta’l amb <b>mostassa</b>. Cobreix amb film i deixa reposar unes
hores o idealment tota la nit.</span></p><div class="separator" style="clear: both; text-align: justify;"><span lang="CA" style="mso-ansi-language: CA;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span lang="CA" style="mso-ansi-language: CA;"><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgQ-nYrgN4fU4sLa4LWdcnGeSIuGD3fAnlAi7Y9ViJP37yxJ5b_IkvAl0dhMds3fUCVaFbI0ENoqEQqvQTiaPVCQpebJDj_YUZpqAioeJv32VBceeU9NNMVZJNkAi18JaPzyh-HZ-l0FnL7shthPS8o-MJgcz033PWgwRlsNSDgMu9AI-Ozk_fceBD2NtGM" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2080" data-original-width="3264" height="408" src="https://blogger.googleusercontent.com/img/a/AVvXsEgQ-nYrgN4fU4sLa4LWdcnGeSIuGD3fAnlAi7Y9ViJP37yxJ5b_IkvAl0dhMds3fUCVaFbI0ENoqEQqvQTiaPVCQpebJDj_YUZpqAioeJv32VBceeU9NNMVZJNkAi18JaPzyh-HZ-l0FnL7shthPS8o-MJgcz033PWgwRlsNSDgMu9AI-Ozk_fceBD2NtGM=w640-h408" width="640" /></a></div><br /><br /></div><span style="text-align: left;"><div style="text-align: justify;">2.- A l’endemà
trau la <b>carn </b>de la nevera, lliga-la amb un <b>cordill </b>i <b>deixa atemperar</b>.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiGWTG2del5LX4ISIPY8ai7h4fd3_faSJTaQL2iHtNln1RkGd1pYZXm7tglK6MW-S4llsngwCFK4MACrrL0e39lHPZSGLTvR3RqxfY4WrMD4orodhi54HmcVT3lbvy0QVn06dIish37MEzvWdYijSvVbYyIzHGnDt81YMSIiqgys5AaDbWl0Pyhf8yLbSO2" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3264" data-original-width="2407" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiGWTG2del5LX4ISIPY8ai7h4fd3_faSJTaQL2iHtNln1RkGd1pYZXm7tglK6MW-S4llsngwCFK4MACrrL0e39lHPZSGLTvR3RqxfY4WrMD4orodhi54HmcVT3lbvy0QVn06dIish37MEzvWdYijSvVbYyIzHGnDt81YMSIiqgys5AaDbWl0Pyhf8yLbSO2=w295-h400" width="295" /></a></div><br />3.- Si vols fer els <i><b>Yorkshire puddings</b></i><b>,</b>
que son una mena de magdalena salada molt lleugera i que tradicionalment
acompanya a aquests plats de carn rostida, prepara la massa ara: </div></span></span></div><p class="MsoListParagraph" style="margin-left: 0cm; mso-add-space: auto; text-align: justify;"><span lang="CA" style="mso-ansi-language: CA;">Barreja amb el <i>túrmix</i>
o unes barnilles la <b>farina </b>prèviament sedassada, amb <b>l’ou</b>, la <b>sal</b>, la <b>llet </b>i <b>l’aigua</b>.
Deixa la massa <b>reposar </b>almenys durant mitja hora. Aprofita a coure’ls quan
hages tret la carn i aquesta estiga reposant, ja que estan més bons acabats de fer i calentets. (punt 9)</span></p><p class="MsoListParagraph" style="margin-left: 0cm; mso-add-space: auto; text-align: justify;"><span lang="CA" style="mso-ansi-language: CA;"></span></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span lang="CA" style="mso-ansi-language: CA;"><br /></span></div><span lang="CA" style="mso-ansi-language: CA;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEigcS6F4OHCAXH3htphnmMykwH8zzKN-GLUG_7vP_w4CyAVorKmAQ13rU5_3TeydJzrwnyOaX4EEJSHH4GfI2NMTZ0r0EqHNxRDZaadx-bZnQb1NUvi8Jwmn3qmkfTAjxE-bIyaiE7KYOXJo8WCSoz7tD9P-u6yL3_TM_HHY3M-IoybpZZZrQDZO2nCjXFY" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2475" data-original-width="2475" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEigcS6F4OHCAXH3htphnmMykwH8zzKN-GLUG_7vP_w4CyAVorKmAQ13rU5_3TeydJzrwnyOaX4EEJSHH4GfI2NMTZ0r0EqHNxRDZaadx-bZnQb1NUvi8Jwmn3qmkfTAjxE-bIyaiE7KYOXJo8WCSoz7tD9P-u6yL3_TM_HHY3M-IoybpZZZrQDZO2nCjXFY=w640-h640" width="640" /></a></div><br /><div style="text-align: justify;"><span style="text-align: left;">4.- Encén el </span><b style="text-align: left;">forn
a 200ºC</b><span style="text-align: left;">.</span></div></span></div></div>
<p class="MsoNormal"><span lang="CA" style="mso-ansi-language: CA;">5.- Posa oli en
una cassola i <b>daura la carn</b> per totes bandes. Una vegada daurada, fica a
sobre d’una plata amb reixeta. Això farà que la carn es coga igual per totes
bandes quan la fiquem al forn, perquè circularà l’aire i podrem aprofitar el suc que cau per a enriquir
la salsa o gravy, tot i que avui no n'ha caigut gaire.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: left;"><span lang="CA" style="mso-ansi-language: CA;"></span></p><div class="separator" style="clear: both; text-align: center;"><span lang="CA" style="mso-ansi-language: CA;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhZbxmfIuTU-NJtXgChFNsPRukBF_MoEJEMkP_j8KDWnhcetNeEXG0cSA1eziC9ujYX-3qx_16z20scWYVsivRtSReE5Vjk_U5i_sv46TuHBU8KbEGRtBawk8AGEjKciLKlYSeNXZ-O3CgEB-4Y2SKTh4xs0wcbrLuNdRbL6LJmuPBb0FzaUWNOtlhwmbIP" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3264" data-original-width="2527" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhZbxmfIuTU-NJtXgChFNsPRukBF_MoEJEMkP_j8KDWnhcetNeEXG0cSA1eziC9ujYX-3qx_16z20scWYVsivRtSReE5Vjk_U5i_sv46TuHBU8KbEGRtBawk8AGEjKciLKlYSeNXZ-O3CgEB-4Y2SKTh4xs0wcbrLuNdRbL6LJmuPBb0FzaUWNOtlhwmbIP=w496-h640" width="496" /></a></span></div><span lang="CA" style="mso-ansi-language: CA;"><br /><br /></span><p></p>
</div>6.- <b>Cou la
peça de vedella al forn</b> fins que l’interior arribe a la temperatura
desitjada. És ideal fer-te amb un termòmetre, si no, aquests temps et serviran
d’orientació. Per cada quilo de carn a 200ºC:<br /><b><span lang="CA">Molt poc feta:</span></b><span lang="CA"> 15 minuts o </span><span lang="CA">45-50</span><span lang="CA"> </span>°C <span lang="CA">a
l’interior</span><span lang="CA"> de la peça
de carn</span><br /><span lang="CA" style="font-family: Symbol; text-indent: -18pt;">·<span style="font-family: "Times New Roman"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 7pt; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal;">
</span></span><b style="text-indent: -18pt;"><span lang="CA">Poc
feta, sucosa:</span></b><span lang="CA" style="text-indent: -18pt;"> 20-25
minuts o 50-55</span><span style="text-indent: -18pt;">°C</span><span style="text-indent: -18pt;"> <span lang="CA">a l’interior de la peça de carn – la nostra</span></span><br /><span lang="CA" style="font-family: Symbol; text-indent: -18pt;">·<span style="font-family: "Times New Roman"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 7pt; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal;">
</span></span><b style="text-indent: -18pt;"><span lang="CA">Al
punt:</span></b><span lang="CA" style="text-indent: -18pt;"> 30 minuts o 58-60</span><span style="text-indent: -18pt;">°C</span><span style="text-indent: -18pt;"> <span lang="CA">a l’interior de la peça de carn</span></span><br /><span lang="CA" style="font-family: Symbol; text-indent: -18pt;">·<span style="font-family: "Times New Roman"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size: 7pt; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal;">
</span></span><b style="text-indent: -18pt;"><span lang="CA">Molt
feta:</span></b><span lang="CA" style="text-indent: -18pt;"> 40 minuts o 70</span><span style="text-indent: -18pt;">°C</span><span style="text-indent: -18pt;"> <span lang="CA">a l’interior de la peça de carn</span></span><div><div style="text-indent: -24px;"><br /></div><div style="text-indent: -24px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhQfez3Kq3_r4Zlz5Nokp-UYgzzWNK_5IZk5W8v3bA_ZQtK_mmzK0MOCNJooZq4DJtLgC0fX5l9GxQRCroH08H5oRZsJqKfV3ny-Xg4cfdmqoakrg4bj6tbyzzxYmCkRdxY88sUMGWBNMfQf_Vn6mHcoIuQsvwMFnEfZUjOQrgez9AYgI4InzvKnrNPr4c7" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2504" data-original-width="1879" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhQfez3Kq3_r4Zlz5Nokp-UYgzzWNK_5IZk5W8v3bA_ZQtK_mmzK0MOCNJooZq4DJtLgC0fX5l9GxQRCroH08H5oRZsJqKfV3ny-Xg4cfdmqoakrg4bj6tbyzzxYmCkRdxY88sUMGWBNMfQf_Vn6mHcoIuQsvwMFnEfZUjOQrgez9AYgI4InzvKnrNPr4c7=w300-h400" width="300" /></a></div><br /><br /></div> <br />7.- Mentre la carn està al forn, prepara
la <b>guarnició</b>: aquí li va bé el puré de creïlla i qualsevol verdura que
t’agrade: cebes, carlotes, moniatos, espàrrecs, bolets, etc. Nosaltres sempre
fem puré de patata i la verdura que haguem trobat.</div><div>Per a fer el puré, e<span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: justify;">n calent, pela les creïlles i posa-les en un bol. Posa una mica de </span><b style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: justify;">sal</b><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: justify;"> i </span><b style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: justify;">pebre</b><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: justify;"> i incorpora la </span><b style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: justify;">mantega </b><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: justify;">(uns 70-80 g per unes 9 patates)</span><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: justify;">. </span><b style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: justify;">Aixafa-les </b><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: justify;">amb una forquilla o un premsa patates. Vés agregant </span><b style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: justify;">llet tèbia </b><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: justify;">a poc a poc fins que obtingues la textura desitjada.</span></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjdGMxh9kywN9N3KfxbDJyxMsBi8qy7OVQXyjJIs72OtIeROEEEDh7Sa3kT6XrzzoOrxPKJ-OiFi6uzx3PezHpa67L7WhvbagTB66AXqVZ3Rv6P3J6_gtJXgLdvMEHFSRZs3p5FDDaLi0Gxl23NB_USJf8igae14XNzZIlh_OX4aWdT_f56n7Cktb7KA9wG" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1058" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/a/AVvXsEjdGMxh9kywN9N3KfxbDJyxMsBi8qy7OVQXyjJIs72OtIeROEEEDh7Sa3kT6XrzzoOrxPKJ-OiFi6uzx3PezHpa67L7WhvbagTB66AXqVZ3Rv6P3J6_gtJXgLdvMEHFSRZs3p5FDDaLi0Gxl23NB_USJf8igae14XNzZIlh_OX4aWdT_f56n7Cktb7KA9wG=w640-h424" width="640" /></a></div><br /><div>La verdura la
faig en l’olla on he daurat la carn i si cal, desglace amb una mica de vi ranci
o vermut. En este cas he començat per rostir unes escalunyes. Quan estaven
daurades les he tretes i he fet el mateix amb els espàrrecs i els bolets. El
moniato l’he cuit a banda aprofitant que estava torrant carabassa.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg8sO-4h78XGNWQ2sY1Ep4m_4n1RV72vkcMCCOCwve45gBNnkW-_mIw3X_Ld8xUYnoL1nySXJ7936yXuZBrw0V-eKWFo6pUC0Ttrb5lPQvb-JcAtCPqBVJJJ8FVU2R0eCWrKDNSIvplpYH_Zt6ZrDseuKuqZfaxJBbrR_oy0HC5RdnqNF1e_jsaAlZ5N9ml" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3264" data-original-width="2396" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEg8sO-4h78XGNWQ2sY1Ep4m_4n1RV72vkcMCCOCwve45gBNnkW-_mIw3X_Ld8xUYnoL1nySXJ7936yXuZBrw0V-eKWFo6pUC0Ttrb5lPQvb-JcAtCPqBVJJJ8FVU2R0eCWrKDNSIvplpYH_Zt6ZrDseuKuqZfaxJBbrR_oy0HC5RdnqNF1e_jsaAlZ5N9ml=w469-h640" width="469" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div>8.- Quan la <b>carn </b>arribe a la temperatura
desitjada, trau-la de forn i<b> reserva-la</b> tapada.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj_gkDQ96v3yTREG0WYbD1-RipkSypIz-F5y5MKJT5QKSXYUj8yfEqB26p2QdmPDjy1oKFGJ8Swct_wdopUGBFCmH3sa1phgJw37IUBYymt18t2UOI-xCtL2rshV2n58AHFHcDtZ23CzS5lyPGdVVQWPp04DBVAg9_3LjWH3oFWzmOB1f-THBt7wemA3Syt" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2504" data-original-width="1879" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEj_gkDQ96v3yTREG0WYbD1-RipkSypIz-F5y5MKJT5QKSXYUj8yfEqB26p2QdmPDjy1oKFGJ8Swct_wdopUGBFCmH3sa1phgJw37IUBYymt18t2UOI-xCtL2rshV2n58AHFHcDtZ23CzS5lyPGdVVQWPp04DBVAg9_3LjWH3oFWzmOB1f-THBt7wemA3Syt=w300-h400" width="300" /></a></div><br />9.- Arribats a
aquest punt, enforna els <b>Yorkshire puddings</b> i cou al forn en motlles de
magdalena durant 20-25 minuts sense obrir-lo. No et preocupes si no surt una
magdalena perfecta, els <i>Yorkshire puddings </i>son de forma irregular i en coure’ls
queden buits per dins. Serveix-los calentets.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjNpw5LLv7RdhArBxGawQOWzMElFUqOUNSIOupOqrO7RmOBUe5iDpFEV5ZANsxMdPXvQNH6GJ7qeOAvlmYS6GisDsowq0NPMmvs6H-r6JpS92peSadYrwaAs0IiUge6s0iliAKIgLtwMs444JQSxq2RZw2NgIrQNHq66CL6YKJQsx0SOITOwxNVyfqXl-Ru" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3264" data-original-width="3117" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjNpw5LLv7RdhArBxGawQOWzMElFUqOUNSIOupOqrO7RmOBUe5iDpFEV5ZANsxMdPXvQNH6GJ7qeOAvlmYS6GisDsowq0NPMmvs6H-r6JpS92peSadYrwaAs0IiUge6s0iliAKIgLtwMs444JQSxq2RZw2NgIrQNHq66CL6YKJQsx0SOITOwxNVyfqXl-Ru=w611-h640" width="611" /></a></div><br /><br /></div></div><div>10.-La verdura la pots posar a la plata
que tenia per sota la carn i la tornarem a posar al forn un momentet abans de
dinar per tal de mantenir-la calenta amb el calor residual.</div><div><br /></div><div> </div><div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjY1ZiZg9lNAoApvkRtRZvcuvIM-o5uByPyM5bdNqpjgxqiHmi9MQRO0KzvGE_D8QcIlxbq9wlnjmkctZdckYpVAcSp1Y4_dHJ3YffgayW0vBtQSUGsoS4nfM9S1mEcfxEhUPxKd9q7qzGT5RMVBLs3U8Uf1e6LRi9vTA7hLFPQqRPT89TGpFBSyfLDpfku" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2504" data-original-width="1879" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjY1ZiZg9lNAoApvkRtRZvcuvIM-o5uByPyM5bdNqpjgxqiHmi9MQRO0KzvGE_D8QcIlxbq9wlnjmkctZdckYpVAcSp1Y4_dHJ3YffgayW0vBtQSUGsoS4nfM9S1mEcfxEhUPxKd9q7qzGT5RMVBLs3U8Uf1e6LRi9vTA7hLFPQqRPT89TGpFBSyfLDpfku=w480-h640" width="480" /></a></div><br /><br /></div>11.- <b>Salseta per acompanyar:</b> Torna a utilitzar la cassola per a
fer la <b>salsa o <i>gravy</i></b>:<br />Posa una mica d’oli i fes un roux amb una
cullerada de <b>farina</b>. Seguidament, aboca el <b>caldo de carn</b>, el <b>vi ranci</b> i si la carn ha deixat anar una
mica suc, agrega’l també. Deixa que es coga fins que espesisca remeant amb unes
barnilles.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhejuq3ur4kWqmX75l2sh7gdWfs4Y1kR7SXBmdiXwP674cVS64Vd7B6WUX6lAEP-dmagvMzgetcJpRNgAMiUCX_c0YPucpiMSmTVhGIAgBDa_FEqJt0DMxSNM3vxCYWAg4ObypmR98YRoL_b_lPJ59ctYAPj9chdURyuPUrRqCPtvZgFPMEjMj4uQEwEhP_" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3264" data-original-width="2496" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhejuq3ur4kWqmX75l2sh7gdWfs4Y1kR7SXBmdiXwP674cVS64Vd7B6WUX6lAEP-dmagvMzgetcJpRNgAMiUCX_c0YPucpiMSmTVhGIAgBDa_FEqJt0DMxSNM3vxCYWAg4ObypmR98YRoL_b_lPJ59ctYAPj9chdURyuPUrRqCPtvZgFPMEjMj4uQEwEhP_=w491-h640" width="491" /></a></div><br /><br />12.- Finalment, i després del repòs, de
fer els púdings i tenir la verdura acabant d’escalfar-se, <b>talla la carn</b> en
talls ben primets.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh9o4ZOxYyxf-nKBNfPvO1urkiAygvqpkrzuxs3SVWHxE-koFULbd-zYp1q3LIuzjw3s7nS3hNVw_LeAIvFf1-67nL9PiJg1btDKNl5DYWnloTgrG9T2UXTwj43EthWt3SrB_xBepXSRVEuSEZu37B-_VlCis90tcZK9WqJLzxaubG5WFh7a479IzRZXgUS" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2475" data-original-width="1856" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEh9o4ZOxYyxf-nKBNfPvO1urkiAygvqpkrzuxs3SVWHxE-koFULbd-zYp1q3LIuzjw3s7nS3hNVw_LeAIvFf1-67nL9PiJg1btDKNl5DYWnloTgrG9T2UXTwj43EthWt3SrB_xBepXSRVEuSEZu37B-_VlCis90tcZK9WqJLzxaubG5WFh7a479IzRZXgUS=w480-h640" width="480" /></a></div><br /><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiGku-X8LVbTWe9m7OGMjxF96ov9Hlh740d5rG89RRcOdbGUIRMQJryqMVymGXFNV245TQ2BE09p0AmPAglooJihiY1Vd4dtF-WE0yY4wcUOL3x8dD-AMmNVFLY7AliLzFnoGomGL-1_PnuXTwmSBqY3sNgLMIbU0eAhRanC8VAdNMHvycyUpmWBwcXQ1zR" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2475" data-original-width="1856" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiGku-X8LVbTWe9m7OGMjxF96ov9Hlh740d5rG89RRcOdbGUIRMQJryqMVymGXFNV245TQ2BE09p0AmPAglooJihiY1Vd4dtF-WE0yY4wcUOL3x8dD-AMmNVFLY7AliLzFnoGomGL-1_PnuXTwmSBqY3sNgLMIbU0eAhRanC8VAdNMHvycyUpmWBwcXQ1zR=w480-h640" width="480" /></a></div> <br />13.- Serveix la carn amb la verdura, el
puré, els <i>puddings</i> i rega-ho tot amb la salseta. </div><div><br /></div><div>Espere que t'agrade! </div><div><br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhPObjEApz3y_lGELIYyAhfmKTGiUpP0xbA7fyAq-C_W1sxaiQsKxpe6uvzYJi4Gd_H9I98sMgu4lkWwJJT4eFgpjC3CYljqiGrxxiAd54Av8lszGp5Bdej2efXfN3t27qKH4MGVFJTlw2aFB-dqj1A_zAmn8QLdH_2gJQeyGJjVU-afOJcuyMhjyDVswKz" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2475" data-original-width="1856" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhPObjEApz3y_lGELIYyAhfmKTGiUpP0xbA7fyAq-C_W1sxaiQsKxpe6uvzYJi4Gd_H9I98sMgu4lkWwJJT4eFgpjC3CYljqiGrxxiAd54Av8lszGp5Bdej2efXfN3t27qKH4MGVFJTlw2aFB-dqj1A_zAmn8QLdH_2gJQeyGJjVU-afOJcuyMhjyDVswKz=w480-h640" width="480" /></a></div><br /><br /><div style="text-align: left;"><p class="MsoNormal" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><b><span face=""Trebuchet MS",sans-serif" lang="CA" style="color: #990000; font-size: 11.5pt;">Bon profit!</span></b></p><div><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal; margin-bottom: 0cm;"><span style="color: #990000;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;">T’ha agradat la recepta? Tens dubtes o suggeriments? Si la fas, comparteix la teua experiència amb nosaltres.</span></i></b><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><o:p></o:p></span></span></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal;"><span style="color: #990000;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;">Assabenta’t de les actualitzacions de Cuinadiari, subscrivint-te a la nostra newsletter o seguint-nos a <a href="https://www.instagram.com/cuinadiari/" style="text-decoration-line: none;" target="_blank">Instagram</a>, <a href="https://www.facebook.com/CuinaDiari/" style="text-decoration-line: none;">Facebook</a>, </span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><a href="https://www.pinterest.es/cuinadiari/" style="text-decoration-line: none;"><span>Pinterest</span></a></span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"> o </span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><a href="https://twitter.com/cuinadiari" style="text-decoration-line: none;"><span>Twitter</span></a></span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;">.</span></i></b><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><o:p></o:p></span></span></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="color: #990000; font-size: 11.5pt;">Moltes gràcies per seguir-nos!!</span></i></b></p></div><p class="MsoListParagraphCxSpLast" style="margin-left: 0cm; mso-add-space: auto;"><span lang="CA" style="mso-ansi-language: CA;"><b style="font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="color: #990000; font-size: 11.5pt;">Marta</span></i></b></span></p></div></div></div></div>Marta CuinaDiarihttp://www.blogger.com/profile/14634456978656759486noreply@blogger.com0tag:blogger.com,1999:blog-4926410875700531244.post-52706857372747967362024-01-15T00:02:00.008+01:002024-01-15T11:07:45.083+01:00COQUES DE PATATA I COCA DE TALLADES<p><span style="font-family: trebuchet;"> Hui, hem fet
<b>coques de patata</b> i <b>coques de tallades</b> utilitzant la recepta del Forn Sant
Francesc a Inca.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxPfgHY3sD_A-1M2N2dI_vbJXB4wuvm7zGM_-sVQwB9ptgwUYuqytSZG2E8Jijd7GINPDqHhxjBNDhhK37l0cnfY2i5VtGvlb-at9ScVbzZNVylALY08XP7a4ByhP2aETN_C2vFlP8Hgiwdk87MuyupPh2v7OBc13U0djLTT73hD7z_Dtrm-g8YREd0g6Y/s4096/6-2-Coques%20de%20patata%20cuinadiari%20ppal1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxPfgHY3sD_A-1M2N2dI_vbJXB4wuvm7zGM_-sVQwB9ptgwUYuqytSZG2E8Jijd7GINPDqHhxjBNDhhK37l0cnfY2i5VtGvlb-at9ScVbzZNVylALY08XP7a4ByhP2aETN_C2vFlP8Hgiwdk87MuyupPh2v7OBc13U0djLTT73hD7z_Dtrm-g8YREd0g6Y/w480-h640/6-2-Coques%20de%20patata%20cuinadiari%20ppal1.jpg" width="480" /></a></div><span lang="CA" style="font-family: trebuchet; mso-ansi-language: CA;"><p><span lang="CA" style="font-family: trebuchet; mso-ansi-language: CA;"><br /></span></p>A Mallorca, les
<b>coques de patata</b> són típiques per Nadal, tot i que les </span><span style="font-family: trebuchet;">pots trobar tot l'any. Amb la mateixa recepta es poden fer les c</span><b style="font-family: trebuchet;">oques de tallades</b><span style="font-family: trebuchet;"> que poden ser de sobrassada, albercoc, carabassat o el que tu vulgues. Estes últimes són típiques de les festes d’hivern, de Sant Antoni, Sant Sebastià i també de Carnestoltes.</span><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8zc-V5ObEDnidEWVmS-e2qpdvEhwPW4Iq9Il59oDlyqy4Std6O7zf7JIT1t9yh1Z17pmsTYTYh6EMul0tNSCLRjozYk9D0UpoCmEjB58wbnIlNqRXMzRJ5oQhLK-vZazypaIwpn0AAVOnXgXv8KfCPtfvtLx6FZgnF4CjO1kNhTojatMzyUC9wVh_uG-S/s4096/6-2-Coca%20de%20tallades%20cuinadiari%20ppal.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8zc-V5ObEDnidEWVmS-e2qpdvEhwPW4Iq9Il59oDlyqy4Std6O7zf7JIT1t9yh1Z17pmsTYTYh6EMul0tNSCLRjozYk9D0UpoCmEjB58wbnIlNqRXMzRJ5oQhLK-vZazypaIwpn0AAVOnXgXv8KfCPtfvtLx6FZgnF4CjO1kNhTojatMzyUC9wVh_uG-S/w480-h640/6-2-Coca%20de%20tallades%20cuinadiari%20ppal.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p class="MsoNormal"><span style="font-family: trebuchet;">Amb l’excusa que
avui se celebraven els Tres Tombs a Cerdanyola i que el <a href="https://www.instagram.com/p/C17eankNhv8/" target="_blank">Joan del Forn SantFrancesc</a> havia compartit la recepta al seu Instagram, no m’he pogut resistir a fer-la.</span></p>
<p class="MsoNormal"><span lang="CA" style="mso-ansi-language: CA;"><span style="font-family: trebuchet;"><b><span style="color: #660000;">Ingredients:</span></b><o:p></o:p></span></span></p><p class="MsoNormal"><span lang="CA" style="mso-ansi-language: CA;"><span style="font-family: trebuchet;"><b></b></span></span></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFBhSHvMExexzxfaVncYX97EloachPxmW1vtZXALGyy6A-rkJ9GoHH2Z04Nnje0zEhiHe5dxD6j7MOF_nzLjdBrZZs289Y-gbz7QAFxeYhuFcw6GzctKODYtuU3UNG3PEcttETsinURGYiOcb_x-SjgliHHPP7Vw9vxhDbamXNQnLxHizib5IQ4g7O7il/s4096/6-2-Coques%20de%20patata%20cuinadiari-ingr.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: trebuchet;"><img border="0" data-original-height="4096" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFBhSHvMExexzxfaVncYX97EloachPxmW1vtZXALGyy6A-rkJ9GoHH2Z04Nnje0zEhiHe5dxD6j7MOF_nzLjdBrZZs289Y-gbz7QAFxeYhuFcw6GzctKODYtuU3UNG3PEcttETsinURGYiOcb_x-SjgliHHPP7Vw9vxhDbamXNQnLxHizib5IQ4g7O7il/w480-h640/6-2-Coques%20de%20patata%20cuinadiari-ingr.jpg" width="480" /></span></a></b></div><p></p><p class="MsoNormal" style="text-align: left;"><span style="font-family: trebuchet;">*amb aquestes
quantitats tindràs per a fer unes 6 coquetes de 80 grams i una coca de 450 grams.</span></p>
<p class="MsoNormal"><span lang="CA" style="mso-ansi-language: CA;"><span style="font-family: trebuchet;"><b><span style="color: #660000;">Elaboració:</span></b><o:p></o:p></span></span></p>
<p class="MsoNormal"><span lang="CA" style="mso-ansi-language: CA;"><span style="font-family: trebuchet;">1.- En un got
alt, barreja la <b>llet </b>una mica tèbia amb el <b>llevat </b>i una culleradeta de <b>sucre</b>.
Reserva. Al cap d’una estona veuràs com la barreja quasi se’n surt del got.<o:p></o:p></span></span></p>
<p class="MsoNormal"><span lang="CA" style="mso-ansi-language: CA;"><span style="font-family: trebuchet;">2.- Si no tens <b>creïlla </b>(patata) <b>bullida</b>, embolica una patata mitjana amb film. Punxa-la amb un ganivet
i fica-la al microones a màxima potència durant 10 minuts o fins que estiga
cuita. Un cop cuita, pela-la i aixafa-la be amb una forquilla. Pesa la quantitat que necessites, reserva i
prepara la resta.<o:p></o:p></span></span></p>
<p class="MsoNormal"><span lang="CA" style="mso-ansi-language: CA;"><span style="font-family: trebuchet;">3.- Barreja tots
els ingredients. Jo ho he fet amb la panificadora amb el programa “pasta”, i amb la màquina en marxa, he ficat els ingredients per
aquest ordre: la barreja de <b>llet</b>, <b>llevat </b>i <b>sucre</b>, els <b>ous</b>, la <b>creïlla</b>, el
<b>sucre</b>, la <b>farina </b>i el <b>sagí</b>. Pasta-ho tot fins que quede una massa elàstica.
Depenent de com siguen de grans els ous o de l’absorció de la farina, potser necessites
fer algun ajust amb les quantitats de farina.<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="font-family: trebuchet;"><span lang="CA">4.- Fes una bola,
unta-la amb oli de gira-sol i tapa amb un drap <b>fins que doble el seu volum</b>.
Això podria unes 3 hores perfectament, dependrà de la temperatura ambient.</span><span lang="CA" style="mso-ansi-language: CA;"><o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-family: trebuchet;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-zIRFEBY2w4JzX0QZ5vHp0mKioLqGVQwEqpgiKizpJWsEgNXmLaZVta5f_QF6Nl-xi-2tTzUjB-khlkkckVg3bmHmB9-RUVTZ_zM9rgMg7ksez6o4oUsThsvrl-7O6yRZgDTA8mL5HLtxUax9eEcGAswZuTuvsxTiMTfoJ4aXhqf1_w7Cc0cUL_PSwWw_/s3072/6-2-Coques%20de%20patata%20cuinadiari-pas%20a%20pas1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="2304" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-zIRFEBY2w4JzX0QZ5vHp0mKioLqGVQwEqpgiKizpJWsEgNXmLaZVta5f_QF6Nl-xi-2tTzUjB-khlkkckVg3bmHmB9-RUVTZ_zM9rgMg7ksez6o4oUsThsvrl-7O6yRZgDTA8mL5HLtxUax9eEcGAswZuTuvsxTiMTfoJ4aXhqf1_w7Cc0cUL_PSwWw_/w480-h640/6-2-Coques%20de%20patata%20cuinadiari-pas%20a%20pas1.jpg" width="480" /></a></span></div><span style="font-family: trebuchet;"><br /></span><p class="MsoNormal"><span lang="CA" style="mso-ansi-language: CA;"><span style="font-family: trebuchet;">5.- Passat este
temps, talla la massa en les porcions que vulgues fer. Forma les boles de les coques i la peça més gran
aplana-la amb un corró. Torna a deixar <b>fermentar </b>durant una <b>hora i mitja</b> aproximadament
o fins que veges tornen a estar flonges.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="CA" style="mso-ansi-language: CA;"><span style="font-family: trebuchet;">6.- Escalfa el forn a <b>190 °C</b> amb calor a dalt i
baix.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: trebuchet;"><span lang="CA" style="mso-ansi-language: CA;"><o:p> </o:p></span>7.- Enforna les
coques menudes de 15-20 minuts.</span></p>
<p class="MsoNormal"><span lang="CA" style="mso-ansi-language: CA;"><span style="font-family: trebuchet;">8.- Mentre es couen
les coques, posa-li el farcit a la coca gran: unes tallades de sobrassada i bona
cosa de sucre per sobre per tal que caramel·litze.<o:p></o:p></span></span></p>
<p class="MsoNormal"><span lang="CA" style="mso-ansi-language: CA;"><span style="font-family: trebuchet;">9.- Quan les
coquetes estiguen cuites, trau-les del forn fica la més gran també uns 20 minuts aproximadament.<o:p></o:p></span></span></p>
<p class="MsoNormal"><span lang="CA" style="mso-ansi-language: CA;"><span style="font-family: trebuchet;">10.- Deixa
refredar en una reixeta. <o:p></o:p></span></span></p>
<p class="MsoNormal"><span lang="CA" style="mso-ansi-language: CA;"><span style="font-family: trebuchet;">11.- Un cop
fredes, empolvora les coques de patata amb sucre llustre. </span><o:p></o:p></span></p><p class="MsoNormal" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYEp6wt-s0tYbNm0lGjQipsVPt1JZYVMEZ2E7JFluDB_CdAdG7FOJnXKkhE5opCIZhF8mzntDchAc2fuTvjdMBzWp_gvPuNJiyvJZtzQG4Q1-_T6HuHiz0OaBmP2KUbJAbPmf_LFTjEou4Spq2zQipUzK6UEwtmz_uyjuUFcFwKEKFZ7NzAQiw4FI_BWDQ/s3072/6-2-Coques%20de%20patata%20cuinadiari-pas%20a%20pas2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="2304" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYEp6wt-s0tYbNm0lGjQipsVPt1JZYVMEZ2E7JFluDB_CdAdG7FOJnXKkhE5opCIZhF8mzntDchAc2fuTvjdMBzWp_gvPuNJiyvJZtzQG4Q1-_T6HuHiz0OaBmP2KUbJAbPmf_LFTjEou4Spq2zQipUzK6UEwtmz_uyjuUFcFwKEKFZ7NzAQiw4FI_BWDQ/w480-h640/6-2-Coques%20de%20patata%20cuinadiari-pas%20a%20pas2.jpg" width="480" /></a></div><b><span face=""Trebuchet MS",sans-serif" lang="CA" style="color: #990000; font-size: 11.5pt;"><br /></span></b><p></p><p class="MsoNormal" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><b style="font-size: 15.4px;"><span face=""Trebuchet MS",sans-serif" lang="CA" style="color: #990000; font-size: 11.5pt;">Bon profit!</span></b></p><p class="MsoNormal" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><b style="font-size: 15.4px;"></b></p><div class="separator" style="clear: both; text-align: center;"><b style="font-size: 15.4px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPIrKETnO15bxduUID7AaGPjgLP_Puo0g-itphDdryVuzWKKLGSRKKJPBQvr84sykWR88GUghOBXq5ZC7uWYht7rJn_txf2s0TF6o0JkFqinzAOr4P48b_l3VL552Axuc9AGoW8SiMq99ZQNWRv3wch_UAccLX40XmHZZPlVRtOUllSSzHSldbAZKwH-cb/s2475/6-2-Coques%20de%20patata%20cuinadiari%20i%20tallades%20ppal1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2475" data-original-width="1856" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPIrKETnO15bxduUID7AaGPjgLP_Puo0g-itphDdryVuzWKKLGSRKKJPBQvr84sykWR88GUghOBXq5ZC7uWYht7rJn_txf2s0TF6o0JkFqinzAOr4P48b_l3VL552Axuc9AGoW8SiMq99ZQNWRv3wch_UAccLX40XmHZZPlVRtOUllSSzHSldbAZKwH-cb/w480-h640/6-2-Coques%20de%20patata%20cuinadiari%20i%20tallades%20ppal1.jpg" width="480" /></a></b></div><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 15.4px; line-height: normal; margin-bottom: 0cm;"><span style="color: #990000;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;">T’ha agradat la recepta? Tens dubtes o suggeriments? Si la fas, comparteix la teua experiència amb nosaltres.</span></i></b><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><o:p></o:p></span></span></p><p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 15.4px; line-height: normal;"><span style="color: #990000;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;">Assabenta’t de les actualitzacions de Cuinadiari, subscrivint-te a la nostra newsletter o seguint-nos a <a href="https://www.instagram.com/cuinadiari/" style="color: #274e13; text-decoration-line: none;" target="_blank">Instagram</a>, <a href="https://www.facebook.com/CuinaDiari/" style="color: #274e13; text-decoration-line: none;">Facebook</a>, </span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 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11.5pt;">Moltes gràcies per seguir-nos!!</span></i></b></p></div>Marta CuinaDiarihttp://www.blogger.com/profile/14634456978656759486noreply@blogger.com0tag:blogger.com,1999:blog-4926410875700531244.post-81806864223122688992023-12-22T11:52:00.000+01:002023-12-22T11:52:55.146+01:00PROPOSTES PER AL NADAL I-Entrants i Picadetes<p>Aqui teniu un recull <strong>d’entrants o picadetes</strong> perquè pugueu agafar idees a l’hora d’elaborar els vostres menús de Nadal. </p><p align="justify">Espere que us agraden: </p> <p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi88e2aEkbV_DQUg-2pFEMfqadrYeQ1RYVzXXtbSCijHUEkkfHthW4oc6XStGl0IUVDIahbWdvslvSKMdzGW-qMmGvsDp-adg7w9227zX8aTkS3ih09NNMA1fM-sWTHBPlHnaoHjp0L5l0p/s1600-h/4-picadetes-nadal-collage5"><img alt="4-picadetes nadal-collage" border="0" height="520" src="https://lh3.googleusercontent.com/-c5g0dmsTDRU/XBTasF8N4VI/AAAAAAAAf6o/TqPqayLjVX8Eu402QnOig9TvnexDQ5G-QCHMYCw/4-picadetes-nadal-collage_thumb3?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="4-picadetes nadal-collage" width="520" /></a></p> <p align="center"><br /></p> <p align="justify"><font size="4"><strong><font color="#800000">1) PROPOSTES DE MENÚ NADALENC: PICADETES (PICA-PICA)</font></strong> </font></p> <p style="background-color: white; font-family: "Walter Turncoat"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative; text-align: left;"><a href="https://cuinadiari.blogspot.com/2023/02/amanida-de-perdiu-escabetxada-amb-col.html" style="text-decoration-line: none;"><span style="color: #660000;"><b>Amanida de perdiu escabetxada amb col kale, magrana i taronja</b></span></a>: una amnida de contrastos de textures i sabors</p><p style="background-color: white; font-family: "Walter Turncoat"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative; text-align: left;"><br /></p><p style="background-color: white; font-family: "Walter Turncoat"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghSBCzc-NBb-nlvlavLNj45l8Xe-rhSMoagr1Jk7G6AusbrwwTiQ-c55HdKLt7Y5Yt7tc8zk__9VXIVptzXZkR4H-C9GQyh5a1ayekRvgbDxENjSCqEZpTpt2O6M7bpJaPuLxo0qGg7FXOHnKF8wZJkBFnF8ROR8esL5Be5t106NpkHs5mUrbuD1I4Sg/s3968/1-1-Amanida%20perdiu%20escabetxada%20kale%20ppal.jpg" style="clear: left; color: #e67400; display: inline !important; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3968" data-original-width="2976" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghSBCzc-NBb-nlvlavLNj45l8Xe-rhSMoagr1Jk7G6AusbrwwTiQ-c55HdKLt7Y5Yt7tc8zk__9VXIVptzXZkR4H-C9GQyh5a1ayekRvgbDxENjSCqEZpTpt2O6M7bpJaPuLxo0qGg7FXOHnKF8wZJkBFnF8ROR8esL5Be5t106NpkHs5mUrbuD1I4Sg/w240-h320/1-1-Amanida%20perdiu%20escabetxada%20kale%20ppal.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="240" /></a></p><p><strong><a href="http://cuinadiari.blogspot.com.es/2013/12/amanida-de-poma-agredolca.html" target="_blank">Amanida de Poma Agredolça</a> </strong>(20 minuts)</p><p><a href="https://lh3.googleusercontent.com/-8bG8Q1h-iWM/XBT1ICqRoCI/AAAAAAAAf_Q/ZeFanzDl9K8h9lw2FBwxEEUKqHGh7utmgCHMYCw/s1600-h/1-1amanida%2Bpoma%2Bagredol%25C3%25A7a-cuinadiari-ppal-1%255B3%255D"><img alt="1-1amanida poma agredolça-cuinadiari-ppal-1" height="213" src="https://lh3.googleusercontent.com/-Vl4GaiPuOuI/XBT1I-wxVPI/AAAAAAAAf_U/2twVB12AOUMrRDUKaZCCJvdPzbksNJbGwCHMYCw/1-1amanida%2Bpoma%2Bagredol%25C3%25A7a-cuinadiari-ppal-1_thumb%255B1%255D?imgmax=800" style="display: inline;" title="1-1amanida poma agredolça-cuinadiari-ppal-1" width="320" /></a></p><p><a href="http://cuinadiari.blogspot.com/2013/06/amanida-de-tomaca-amb-alls-tendres-ou.html"><b>Amanida de tomaca amb alls tendres, ou dur i salaons</b></a> (30 minuts) </p><p><a href="https://lh3.googleusercontent.com/-JPBdsiIF-gk/XBTavX4v_mI/AAAAAAAAf60/cVuNvhDd-n0upnjY0lt0NoDkdE8fic4pgCHMYCw/s1600-h/1-1-amanida%2Balls%2Btendres%2Bsalaons%2Bcuinadiari-ppal2%255B3%255D"><img alt="1-1-amanida alls tendres salaons cuinadiari-ppal2" height="213" src="https://lh3.googleusercontent.com/-whuf9t4I944/XBTawZbJa8I/AAAAAAAAf64/ajWaOkxIQ8QP1o3lVEQLUpJtbXscIjBjQCHMYCw/1-1-amanida%2Balls%2Btendres%2Bsalaons%2Bcuinadiari-ppal2_thumb%255B1%255D?imgmax=800" style="display: inline;" title="1-1-amanida alls tendres salaons cuinadiari-ppal2" width="320" /></a></p><p><strong><a href="http://cuinadiari.blogspot.com/2011/12/brac-de-gitano-salat.html" target="_blank">Braç de gitano salat</a></strong> (30 minuts+ refrigeració; es pot fer amb antelació i conservar ben tapat a la nevera)</p><p><a href="https://lh3.googleusercontent.com/-aq76Iu-W_ck/XBTaxthQxYI/AAAAAAAAf68/LXrqFKaHf-0DN6tZTmrRNIvf7Krv5VmOACHMYCw/s1600-h/4--Bra%25C3%25A7%2BGITANO%2BSALAT-4ETI-cuinadiari%255B6%255D"><img alt="" height="205" src="https://lh3.googleusercontent.com/-En2GQJ4pETA/XBTaykABQuI/AAAAAAAAf7A/JL94mm9rvkkYTsZE4GLQBlPNr95NxNvtwCHMYCw/4--Bra%25C3%25A7%2BGITANO%2BSALAT-4ETI-cuinadiari_thumb%255B2%255D?imgmax=800" style="display: inline;" title="" width="320" /></a></p><p><strong><a href="http://cuinadiari.blogspot.com.es/2012/12/broquetes-de-tomaques-xerry-i-formatge.html" target="_blank">Broquetes de Tomaca Xerry i Formatge Feta amb Salsa Pesto</a></strong> (5 minuts; es pot deixat fet amb antelació) </p><p><a href="https://lh3.googleusercontent.com/-MsHjKBNPGd0/XBTazlWYBSI/AAAAAAAAf7E/_wuLWThnT04AuSjkuWZEDXMhouJivTzyACHMYCw/s1600-h/1-1-tomaca%2Bxerry%2Bfeta%2Bpesto-cuinadiari-ppal%255B3%255D"><img alt="1-1-tomaca xerry feta pesto-cuinadiari-ppal" height="213" src="https://lh3.googleusercontent.com/-552eTwpwnOQ/XBTa0RKQAQI/AAAAAAAAf7I/5vf6EixbbH4Rs9vZOHsd9jG5p91lnCbRQCHMYCw/1-1-tomaca%2Bxerry%2Bfeta%2Bpesto-cuinadiari-ppal_thumb%255B1%255D?imgmax=800" style="display: inline;" title="1-1-tomaca xerry feta pesto-cuinadiari-ppal" width="320" /></a></p><p><strong><a href="http://cuinadiari.blogspot.com.es/2012/06/musclos-en-escabetx-al-vapor-de-vi.html" target="_blank">Clòtxines (Musclos) en escabetx</a> </strong>(menys de mitja hora + maceració 24 h., es prepara amb antelació i se serveixen freds) </p><p> <a href="https://lh3.googleusercontent.com/-UOkaTu_M1uc/XBTa1b6rXaI/AAAAAAAAf7M/0XIWd_ypVCYGVkH3YjoSra_gvLW_IzM-gCHMYCw/s1600-h/4-cloxines%2Bescabetx-ppal1--cuinadiari%255B3%255D"><img alt="4-cloxines escabetx-ppal1--cuinadiari" height="194" src="https://lh3.googleusercontent.com/-Yt-_YUUCeBQ/XBTa2C1ziMI/AAAAAAAAf7Q/9oR0TgwGXbQNImSJqINY-KPU_GwJbXTKACHMYCw/4-cloxines%2Bescabetx-ppal1--cuinadiari_thumb%255B1%255D?imgmax=800" style="display: inline;" title="4-cloxines escabetx-ppal1--cuinadiari" width="320" /></a></p><p></p><p><strong><a href="http://cuinadiari.blogspot.com/2011/12/crema-dametles.html" target="_blank">Crema d’ametlles en gotet:</a></strong> (30-40 minuts, es pot preparar amb antelació i s’escalfa en el moment de servir) </p><p><a href="https://lh3.googleusercontent.com/-M9LmTlYaZzk/XBTa3EOJbrI/AAAAAAAAf7U/-wRQQ7F4VpEHvpBkGEELxiTJt3hbTf82QCHMYCw/s1600-h/1-2-crema%2Bametlles1-eti-cuinadiari%255B3%255D"><img alt="" height="261" src="https://lh3.googleusercontent.com/-6NUmG_Wekwg/XBTa37unTeI/AAAAAAAAf7Y/M44OlGyYGeUvhSnLnuyyArm8Ie_apgEOACHMYCw/1-2-crema%2Bametlles1-eti-cuinadiari_thumb%255B1%255D?imgmax=800" style="display: inline;" title="" width="320" /></a></p><p></p><p><a href="http://cuinadiari.blogspot.com.es/2013/01/crema-de-sopa-de-ceba-i-all.html" target="_blank"><strong>Crema de Sopa de Ceba i All</strong></a><strong> </strong>(45 minuts) </p><p><a href="https://lh3.googleusercontent.com/-ymL4CaYL6l0/XBTa5Ls0p2I/AAAAAAAAf7c/pptZgPJ9s3oDemArKDhYv_zq_fEc90sVACHMYCw/s1600-h/1-2-crema%2Bde%2Bsopa%2Bde%2Bceba%2Bi%2Balls-cuinadiari-ppal%255B3%255D"><img alt="1-2-crema de sopa de ceba i alls-cuinadiari-ppal" height="213" src="https://lh3.googleusercontent.com/-ZnLyRBq7Z9c/XBTa5t5sjzI/AAAAAAAAf7g/KfQL1FjBcMoK3TRZssqZJBlhsI3UPXjiwCHMYCw/1-2-crema%2Bde%2Bsopa%2Bde%2Bceba%2Bi%2Balls-cuinadiari-ppal_thumb%255B1%255D?imgmax=800" style="display: inline;" title="1-2-crema de sopa de ceba i alls-cuinadiari-ppal" width="320" /></a></p><p><a href="http://cuinadiari.blogspot.com.es/2012/12/crema-de-verdures-per-7000-milions-de.html" target="_blank"><strong>Crema de Verdures</strong></a><strong> o de </strong><a href="http://cuinadiari.blogspot.com.es/2011/10/vichyssoise.html" target="_blank"><strong>Vichysoisse</strong></a><strong> amb els seus cruixents en gotet</strong> </p><p><a href="https://lh3.googleusercontent.com/-t35re6xk9HY/XBTa6mi3euI/AAAAAAAAf7k/hcraONhg_5M0cvy4M6_V0UGFZjzGG7a8wCHMYCw/s1600-h/1-1-crema%2Bverdures%2Bi%2Bcruixents-cuinadiari-ppalgotet%255B7%255D"><img alt="1-1-crema verdures i cruixents-cuinadiari-ppalgotet" height="213" src="https://lh3.googleusercontent.com/-mdEGBP_9NRg/XBTa7U_YKMI/AAAAAAAAf7o/POFBdzoMShMx6m0z4ZaZseT5dhsqIo7JACHMYCw/1-1-crema%2Bverdures%2Bi%2Bcruixents-cuinadiari-ppalgotet_thumb%255B2%255D?imgmax=800" style="display: inline;" title="1-1-crema verdures i cruixents-cuinadiari-ppalgotet" width="320" /></a></p><p><strong><a href="http://cuinadiari.blogspot.com.es/2012/06/datils-amb-formatge-crema-i-anous.html" target="_blank">Dàtils amb formatge crema i nous</a></strong><strong> </strong>(3 minuts i es pot preparar amb antelació) </p><p><a href="https://lh3.googleusercontent.com/-uT45r9YKgn4/XBTa8salEpI/AAAAAAAAf7s/moOw6jnYDIgRaJKsYNJ3d5ZfekJk3xQgwCHMYCw/s1600-h/4-datils%2Bphiladelphia-ppal-cuinadiari%255B6%255D"><img alt="4-datils philadelphia-ppal-cuinadiari" height="213" src="https://lh3.googleusercontent.com/-i6UuQG62YUU/XBTa9gQf3SI/AAAAAAAAf7w/JxxY3wKxchATYITOI0VOdTTq16X1ajpmACHMYCw/4-datils%2Bphiladelphia-ppal-cuinadiari_thumb%255B2%255D?imgmax=800" style="display: inline;" title="4-datils philadelphia-ppal-cuinadiari" width="320" /></a></p><p><strong><a href="http://cuinadiari.blogspot.com/2011/12/didalets-de-salmorejo-amb-pernil.html" target="_blank">Didalets de salmorejo amb encenalls de pernil ibèric:</a></strong> també es pot servir en format més gran com gotets de zurito i decorar amb pernil i ou dur ratllat.<br />(10 minuts + refrigeració; es pot preparar amb antelació i reservar a la nevera) </p><p> <a href="https://lh3.googleusercontent.com/-AJOdfUbHQjs/XBTa-9tN2yI/AAAAAAAAf70/gWwPM7KWwnMUr4fVYhM0_NEYwng8cIGJACHMYCw/s1600-h/4-salmorejo%2Ben%2Bvolavent1-ET-cuinadiari%255B5%255D"><img alt="4-salmorejo en volavent1-ET-cuinadiari" height="334" src="https://lh3.googleusercontent.com/-fpOWjuqjIL8/XBTa_nRrunI/AAAAAAAAf78/UsZAP0zuwrEJ7lcK5M6a58uGa7rMZhtqgCHMYCw/4-salmorejo%2Ben%2Bvolavent1-ET-cuinadiari_thumb%255B3%255D?imgmax=800" style="display: inline;" title="4-salmorejo en volavent1-ET-cuinadiari" width="250" /></a></p><p><strong><a href="http://cuinadiari.blogspot.com/2018/05/espirals-salades-de-pasta-de-full.html" target="_blank">Espirals salades de pernil i formatge</a></strong></p><p><a href="https://lh3.googleusercontent.com/-PiUm7Op1kAc/XBTbA_DvhyI/AAAAAAAAf8A/nHWYDccC6mAiXYBZz30pAKljnjQKLD9RgCHMYCw/s1600-h/4-Espirals%2Bpernil%2Bi%2Bformatge%2Bfull%2BCuinadiari-ppal2---%255B3%255D"><img alt="4-Espirals pernil i formatge full Cuinadiari-ppal2---" height="213" src="https://lh3.googleusercontent.com/-hth2RSDt_8c/XBTbBtxaFFI/AAAAAAAAf8E/vDrxRsNX6PQOxU5w3H962zDAyN4mysbsQCHMYCw/4-Espirals%2Bpernil%2Bi%2Bformatge%2Bfull%2BCuinadiari-ppal2---_thumb%255B1%255D?imgmax=800" style="display: inline;" title="4-Espirals pernil i formatge full Cuinadiari-ppal2---" width="320" /></a></p><p><strong><a href="http://cuinadiari.blogspot.com.es/2011/12/estrelletes-de-formatge-i-codonyat.html?utm_source=BP_recent" target="_blank">Estrelletes de Nadal de formatge i codonyat</a> </strong>(Amb el <a href="http://cuinadiari.blogspot.com.es/2011/11/codonyat-tmx.html" target="_blank">codonyat</a> fet o comprat, 5 minuts. Es pot preparar amb antelació) </p><p><a href="https://lh3.googleusercontent.com/-1WjXp51AQqY/XBTbCjxymNI/AAAAAAAAf8I/P4c9L8Ghsw8CxK3q41UgDKEsKiGHOjP1QCHMYCw/s1600-h/4-Estrelles%2Bde%2Bformatge%2Bi%2Bcodonyat-ETI-cuinadiari%255B6%255D"><img alt="" height="244" src="https://lh3.googleusercontent.com/-_DoYkpPLX5o/XBTbDX6RWVI/AAAAAAAAf8Q/RzuFLMvuwFQ5opVXajbm3qPx_sKq-mACwCHMYCw/4-Estrelles%2Bde%2Bformatge%2Bi%2Bcodonyat-ETI-cuinadiari_thumb%255B2%255D?imgmax=800" style="display: inline;" title="" width="250" /></a></p><p></p><p><a href="http://cuinadiari.blogspot.com.es/2014/09/cassoletes-rapides-de-pollastre.html" target="_blank"><strong>Cassoletes de pollastre</strong></a><strong>: </strong>per aprofitar les restes del caldo de Nadal</p> <p><a href="https://lh3.googleusercontent.com/-UJCohjcUZy0/XBTbFO4uCPI/AAAAAAAAf8U/Kl26r3GJGRwjc57sXxnRb4gwMnfomdLYgCHMYCw/s1600-h/5-miniquiches%2Brapides%2Bcuinadiari-ppal1%255B3%255D"><img alt="5-miniquiches rapides cuinadiari-ppal1" height="213" src="https://lh3.googleusercontent.com/-IitqUZ6C_Mg/XBTbF75cl_I/AAAAAAAAf8Y/kHwAWgPdbQI2mZgxok57lkgPb5jn3lFswCHMYCw/5-miniquiches%2Brapides%2Bcuinadiari-ppal1_thumb%255B1%255D?imgmax=800" style="display: inline;" title="5-miniquiches rapides cuinadiari-ppal1" width="320" /></a></p> <p style="font-family: "Walter Turncoat"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative; text-align: left;"><b><a href="https://cuinadiari.blogspot.com/2021/03/chicharrones-loncheados-lestil-de-la.html" style="color: #274e13; text-decoration-line: none;">CHICHARRONES LONCHEADOS a l'estil de la Taberna Casa Manteca de Cadiz</a>:</b><span style="font-weight: normal;"> embotit fi i suau en boca que pots fer tu perfectament a casa.</span></p><p style="font-family: "Walter Turncoat"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative; text-align: left;"><span style="font-weight: normal;"><br /></span></p><div class="post-body entry-content" id="post-body-3147425639519808860" style="line-height: 1.4; position: relative; width: 672.005px;"><div class="separator" style="clear: both; font-size: 15.4px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZRNxxuUONBgUdvI87pryE4WXqLYVlzfh3D79LgW9j7DEjp55qUngk6X-yJDaqX8HlPF8j8oFNNfQpzKDsR4XBpffD8BClRLCFkRpTRfInbNrTmX0AKvFGcgxxoMcwMoSBauY5Zc6GfShM/s2048/4-chicharrones+loncheados+cuinadiari+ppal+1.jpg" style="clear: left; color: #274e13; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZRNxxuUONBgUdvI87pryE4WXqLYVlzfh3D79LgW9j7DEjp55qUngk6X-yJDaqX8HlPF8j8oFNNfQpzKDsR4XBpffD8BClRLCFkRpTRfInbNrTmX0AKvFGcgxxoMcwMoSBauY5Zc6GfShM/w320-h320/4-chicharrones+loncheados+cuinadiari+ppal+1.jpg" style="background: rgb(255, 255, 255); border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div><br /><p style="font-size: 15.4px;"><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;" /></p></div><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><div style="text-align: left;"><br /></div><div style="text-align: left;"><p style="background-color: white; font-family: "Walter Turncoat"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative; text-align: left;"><span style="font-size: small;"><b><a href="https://cuinadiari.blogspot.com/2017/02/gotet-de-foie-i-ceps.html" target="_blank">GOTET DE FOIE I CEPS:</a> </b></span><span style="font-family: "Trebuchet MS", Trebuchet, sans-serif; font-weight: normal;">4 ingredients i menys de mitja hora</span></p><div class="post-body entry-content" id="post-body-5064336201641801331" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; line-height: 1.4; position: relative; width: 672.031px;"><p align="justify" style="font-size: 15.4px;"><a href="https://lh3.googleusercontent.com/-VNs9LbvDZ40/WJJjm-B66QI/AAAAAAAAeuE/ykVrusqwVyM/s1600-h/1-2-Gotet%252520foie%252520i%252520ceps%252520cuinadiari-ppal2%25255B3%25255D.jpg" style="color: #e67400;"><img alt="1-2-Gotet foie i ceps cuinadiari-ppal2" border="0" height="215" src="https://lh3.googleusercontent.com/-oY1aA8SCKew/WJJjnkUveDI/AAAAAAAAeuI/GtAGjgM0XCw/w320-h215/1-2-Gotet%252520foie%252520i%252520ceps%252520cuinadiari-ppal2_thumb%25255B1%25255D.jpg?imgmax=800" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; display: inline; padding: 0px 0px 5px; position: relative;" title="1-2-Gotet foie i ceps cuinadiari-ppal2" width="320" /></a></p></div></div><p><strong><a href="http://cuinadiari.blogspot.com.es/2014/12/llagostins-o-gambes-amb-salsa-dametlles.html" target="_blank">Llagostins o Gambes amb salsa d’ametlles i cava</a> </strong>(30-40 minuts)</p><p><a href="https://lh3.googleusercontent.com/-rRm9S3PZUkE/XBTbHG5OkII/AAAAAAAAf8c/Q4Ge2hrnJZMwHWm0JHrJKKw6CSntQGs8gCHMYCw/s1600-h/2-2-Llagostins%2Bametlles%2Bcava%2Bcuinadiari-ppal-1%255B3%255D"><img alt="2-2-Llagostins ametlles cava cuinadiari-ppal-1" height="213" src="https://lh3.googleusercontent.com/-A6SmFNaewXY/XBTbIA1NldI/AAAAAAAAf8g/zlSEThah5XAlYVZL5_G0Dmx1RbsGX5izgCHMYCw/2-2-Llagostins%2Bametlles%2Bcava%2Bcuinadiari-ppal-1_thumb%255B1%255D?imgmax=800" style="display: inline;" title="2-2-Llagostins ametlles cava cuinadiari-ppal-1" width="320" /></a></p> <p></p><p><strong><a href="http://cuinadiari.blogspot.com.es/2011/12/llesqueta-de-remenat-de-gules-amb.html" target="_blank">Llesqueta de remenat de gules amb pernil</a> </strong>(5-10 minuts) </p> <p><a href="https://lh3.googleusercontent.com/-d51XNqC4WCs/XBTbJVr0_fI/AAAAAAAAf8k/6wMDpETsJnA8wRaFeHcvhaIp5cvnQUsBwCHMYCw/s1600-h/4-gulas%2Bou%2Bi%2Bpernil-1ETI-cuinadiari%255B3%255D"><img alt="4-gulas ou i pernil-1ETI-cuinadiari" height="334" src="https://lh3.googleusercontent.com/-KCLS0YQkhHo/XBTbKYND0GI/AAAAAAAAf8o/EQamHVkhfUYdlj8uW2T5lWqyEfG1_5zBwCHMYCw/4-gulas%2Bou%2Bi%2Bpernil-1ETI-cuinadiari_thumb%255B1%255D?imgmax=800" style="display: inline;" title="4-gulas ou i pernil-1ETI-cuinadiari" width="250" /></a></p><p><strong><a href="http://cuinadiari.blogspot.com/2011/10/llesqueta-de-ceba-formatge-de-cabra-i.html" target="_blank">Llesqueta amb ceba confitada, formatge de cabra i anxoves:</a></strong> (40 minuts la ceba, llesqueta 5 minuts; la ceba es pot preparar amb antelació) </p><p><a href="https://lh3.googleusercontent.com/-LbPGQ4kiFH0/XBTbLvjJqvI/AAAAAAAAf8w/KtzEEKYtVQ4svXrESTjLT7xWLdFsW0T5QCHMYCw/s1600-h/4-pintxo%2Bceb%2Bformatgecabra%2Banxova-2-ETI-cuinadiari%255B3%255D"><img alt="4-pintxo ceb formatgecabra anxova-2-ETI-cuinadiari" height="224" src="https://lh3.googleusercontent.com/-s1HZ31ixI9s/XBTbMVX8asI/AAAAAAAAf80/lE-vPqmblf8zpXC7kGBmFyRaU7EixXiugCHMYCw/4-pintxo%2Bceb%2Bformatgecabra%2Banxova-2-ETI-cuinadiari_thumb%255B1%255D?imgmax=800" style="display: inline;" title="4-pintxo ceb formatgecabra anxova-2-ETI-cuinadiari" width="250" /></a></p><p align="justify"><strong><a href="http://cuinadiari.blogspot.com/2011/09/pebrera-confitada-pebrots-confitats.html" target="_blank">Llesqueta de formatge crema amb pebrera confitada:</a></strong> (35 minuts però la pebrera es fa amb antelació i es deixa refredar en la nevera, en l’últim moment s’unta el pa amb el formatge. També es pot servir en un plat posant el formatge crema al centre i per damunt la pebrera la i que la gent es prepare les llesquetes) </p><p><a href="https://lh3.googleusercontent.com/-7Kb5AY9AaSo/XBTbNbyNoqI/AAAAAAAAf84/ZOffJiHSCx0JgtHAONvWxv6c8p7gZq77QCHMYCw/s1600-h/4-pebrera%2Bconfitada-4-ETI--cuinadiari%255B3%255D"><img alt="4-pebrera confitada-4-ETI--cuinadiari" height="131" src="https://lh3.googleusercontent.com/-tntqZYqeEHM/XBTbN6xln_I/AAAAAAAAf88/UruIlOP2SjglvPAomni6HyWnmVMBm26GACHMYCw/4-pebrera%2Bconfitada-4-ETI--cuinadiari_thumb%255B1%255D?imgmax=800" style="display: inline;" title="4-pebrera confitada-4-ETI--cuinadiari" width="320" /></a></p> <p> </p><p align="justify"><strong><a href="http://cuinadiari.blogspot.com/2011/12/llesqueta-dalberginia-escalivada.html" target="_blank">Llesqueta amb albergínia escalivada, xampinyons i roquefort:</a></strong> (Albergínia: 40 minuts, xampinyons:15 minuts; Forn: 3 minuts; es pot tenir tot preparat i a l’últim moment posar-los al forn 3 minuts) </p><p><a href="https://lh3.googleusercontent.com/-u-bJpzgXuIg/XBTbPHy3dwI/AAAAAAAAf9A/9DcHdkIzeJ0jHUwkxswc_KcODovf3_LngCHMYCw/s1600-h/4-llesqueta%2Balberginia%2Bxampis%2Broquefort7-ETI-cuinadiari%255B3%255D"><img alt="4-llesqueta alberginia xampis roquefort7-ETI-cuinadiari" height="240" src="https://lh3.googleusercontent.com/-ibcUzOrEoSs/XBTbQOeHLuI/AAAAAAAAf9E/bv6YtuhO_OIAc9Ma8rk4zEYZoqgucd2CgCHMYCw/4-llesqueta%2Balberginia%2Bxampis%2Broquefort7-ETI-cuinadiari_thumb%255B1%255D?imgmax=800" style="display: inline;" title="4-llesqueta alberginia xampis roquefort7-ETI-cuinadiari" width="320" /></a></p> <p><strong><a href="http://cuinadiari.blogspot.com.es/2013/06/pasta-de-full-amb-datils-i-baco.html" target="_blank">Pasta de Full amb Dàtils i Bacó</a> </strong>(20 minuts) </p><p><a href="https://lh3.googleusercontent.com/-UgNi6wosbS4/XBTbQ-BTLnI/AAAAAAAAf9I/qTY45qz8qTshukEpJUDgme1A68oIxA5pACHMYCw/s1600-h/5-full%2Bbaco%2Bdatils%2Bcuinadiari-ppal1%255B3%255D"><img alt="5-full baco datils cuinadiari-ppal1" height="213" src="https://lh3.googleusercontent.com/-91OW4sWxQ60/XBTbR1hVFuI/AAAAAAAAf9M/H56mKf47KjQH_eYyHzgQKToaUt7J4HB8gCHMYCw/5-full%2Bbaco%2Bdatils%2Bcuinadiari-ppal1_thumb%255B1%255D?imgmax=800" style="display: inline;" title="5-full baco datils cuinadiari-ppal1" width="320" /></a></p><p><strong><a href="http://cuinadiari.blogspot.com.es/2012/06/polp-bullit-la-planxa.html" target="_blank">Polp bullit a la planxa</a> </strong>(5 minuts) </p><p><a href="https://lh3.googleusercontent.com/-yr0MzRXpuB0/XBTbS6pfcCI/AAAAAAAAf9Q/L0RWfC6GACMcIK7Ej3JwoazA4Ry_KcfQgCHMYCw/s1600-h/4-polp%2Bbullit%2Ba%2Bla%2Bplanxa-ppal-cuinadiari%255B7%255D"><img alt="4-polp bullit a la planxa-ppal-cuinadiari" height="213" src="https://lh3.googleusercontent.com/-LaPCBpeukco/XBTbTy91VtI/AAAAAAAAf9Y/g29RU4QBQzgQvdIEP932HqaGfFcfaXO3gCHMYCw/4-polp%2Bbullit%2Ba%2Bla%2Bplanxa-ppal-cuinadiari_thumb%255B3%255D?imgmax=800" style="display: inline;" title="4-polp bullit a la planxa-ppal-cuinadiari" width="320" /></a></p><p><a href="http://cuinadiari.blogspot.com.es/2014/05/polp-guisat.html"><b>Polp guisat</b></a> (20-30 minuts, es pot fer amb antelació o fins i tot tenir-lo congelat) </p><p><a href="https://lh3.googleusercontent.com/-VSGuShIbhgI/XBTbVNy64aI/AAAAAAAAf9c/MJDmdddtcRIdH1GCp-ZuHBy-uH91DZgVgCHMYCw/s1600-h/4-polp%2Bguisat-cuinadiari-ppal1%255B3%255D"><img alt="4-polp guisat-cuinadiari-ppal1" height="213" src="https://lh3.googleusercontent.com/-7_AlN7NJYqg/XBTbV0YqqvI/AAAAAAAAf9g/bEyOzIms29EeYwte4nhXJqupdujDVTJ_QCHMYCw/4-polp%2Bguisat-cuinadiari-ppal1_thumb%255B1%255D?imgmax=800" style="display: inline;" title="4-polp guisat-cuinadiari-ppal1" width="320" /></a></p><p></p><p><a href="http://cuinadiari.blogspot.com.es/2014/08/rotllets-damanida-amb-tortillas.html" target="_blank"><strong>Rotllets d’amanida</strong></a><strong> </strong>(10 minuts) </p><p><a href="https://lh3.googleusercontent.com/-PmA4JW1anTo/XBTbW1GtdNI/AAAAAAAAf9k/MbUcvtYSAfgg8U3LI2OEvUFuRJ0X8lRsQCHMYCw/s1600-h/4-rotllets%2Bamanida%2Bcuinadiari-ppal1%255B3%255D"><img alt="4-rotllets amanida cuinadiari-ppal1" height="213" src="https://lh3.googleusercontent.com/-7lw-UmLKjjQ/XBTbXonjycI/AAAAAAAAf9o/BcWrJb70bdUP0ZDk-dxg7z-cPfStxH59wCHMYCw/4-rotllets%2Bamanida%2Bcuinadiari-ppal1_thumb%255B1%255D?imgmax=800" style="display: inline;" title="4-rotllets amanida cuinadiari-ppal1" width="320" /></a></p><p><strong><a href="http://cuinadiari.blogspot.com.es/2013/05/rotllets-de-pernil-amb-esparrecs-i-brie.html" target="_blank">Rotllets de Pernil amb Espàrrecs i Brie</a> </strong>(10 minuts) </p><p><a href="https://lh3.googleusercontent.com/-hfpG3Epj7Ls/XBTbY4j_l_I/AAAAAAAAf9s/KFHYN6BXJ8whr_Ley9CwxEAdUqSJISArgCHMYCw/s1600-h/4-esparrecs%2Bpernil%2Bi%2Bbrie-cuinadiari-ppal%2B%25281%2529%255B3%255D"><img alt="4-esparrecs pernil i brie-cuinadiari-ppal (1)" height="240" src="https://lh3.googleusercontent.com/-CQwMJq4pmOY/XBTbZlx7BLI/AAAAAAAAf9w/p8iEQct71BEASrrVjo2n2DU0GQvFHbrhQCHMYCw/4-esparrecs%2Bpernil%2Bi%2Bbrie-cuinadiari-ppal%2B%25281%2529_thumb%255B1%255D?imgmax=800" style="display: inline;" title="4-esparrecs pernil i brie-cuinadiari-ppal (1)" width="320" /></a> </p><p><strong><a href="http://cuinadiari.blogspot.com.es/2011/10/salmo-marinat.html" target="_blank">Salmó marinat</a></strong><strong> </strong>(24-36 hores, però es pot tenir fet i congelat amb antelació) </p><p><a href="https://lh3.googleusercontent.com/-GDnweJaB7is/XBT0PVPO-BI/AAAAAAAAf-M/UQN9gzw2PX4CpEt4FTRnBxUIg-gtTjXywCHMYCw/s1600-h/4-salmo-marinat-1"><img alt="4-salmo marinat-" border="0" height="241" src="https://lh3.googleusercontent.com/-zkcs1X2v6qQ/XBT0Q_ieDOI/AAAAAAAAf-Q/xs1WjI6vWUkvLxaMjzw8JUfLONnaE9MHwCHMYCw/4-salmo-marinat-_thumb1?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="4-salmo marinat-" width="340" /></a><strong></strong> </p><p><strong><a href="http://cuinadiari.blogspot.com/2011/12/tartar-de-salmo-cru.html" target="_blank">Tàrtar de salmó (cru)</a></strong> (5 minuts; es pot deixat preparat amb antelació però no massa ja que és peix cru) </p><p><a href="https://lh3.googleusercontent.com/-3FhRoFuEw6Y/XBT0SJFkAnI/AAAAAAAAf-U/mqjOsbqvrmgBR9mI7JqKCSVeWlG_cnbHgCHMYCw/s1600-h/4-tartar%2Bsalmo3-4-ETI-cuinadiari%255B3%255D"><img alt="4-tartar salmo3-4-ETI-cuinadiari" height="240" src="https://lh3.googleusercontent.com/-vN9VsklN9A4/XBT0S1Z3AzI/AAAAAAAAf-Y/aOJeYmQ_n2Ae0TYjK_3sI9CDNTKly9xAQCHMYCw/4-tartar%2Bsalmo3-4-ETI-cuinadiari_thumb%255B1%255D?imgmax=800" style="display: inline;" title="4-tartar salmo3-4-ETI-cuinadiari" width="320" /></a></p><p><strong><a href="http://cuinadiari.blogspot.com/2011/11/tartar-de-salmo-marinat.html" target="_blank">Tàrtar de salmó marinat</a></strong> (amb el salmó marinat 10 minuts; es pot fer amb antelació i conservar ben tapat a la nevera) </p><p><a href="https://lh3.googleusercontent.com/-dx-E6cOJluQ/XBT0UU4JghI/AAAAAAAAf-c/rgy2R47brrcpINcvaX_ukA7iTEgKYYexgCHMYCw/s1600-h/2-2-tartar%2Bsalmo%2Bmarinat-ETI2-cuinadiari%255B3%255D"><img alt="2-2-tartar salmo marinat-ETI2-cuinadiari" height="240" src="https://lh3.googleusercontent.com/-r9WXAj6tvJ0/XBT0VdbdPLI/AAAAAAAAf-g/CavfwWgz7X0rQnLl5FDOrHP2-ItPDjCywCHMYCw/2-2-tartar%2Bsalmo%2Bmarinat-ETI2-cuinadiari_thumb%255B1%255D?imgmax=800" style="display: inline;" title="2-2-tartar salmo marinat-ETI2-cuinadiari" width="320" /></a> </p><p> </p><p><strong><a href="http://cuinadiari.blogspot.com.es/2012/12/torradetes-amb-ventresca-melmelada-de.html" target="_blank">Torradetes amb ventresca, melmelada de tonyina i olivada</a> </strong>(5-10 minuts)</p><p><a href="https://lh3.googleusercontent.com/-IV-m5HuskhI/XBT0WqyXSvI/AAAAAAAAf-k/cH6gztlwg_sVwzXdIKCI_qCWBZp4THR8wCHMYCw/s1600-h/4-torradeta%2Bventresca%2Bmelmelada%2Btomaca%2Bolivada-cuinadiari-%2Bppal%25282%2529%255B4%255D"><img alt="4-torradeta ventresca melmelada tomaca olivada-cuinadiari- ppal(2)" height="213" src="https://lh3.googleusercontent.com/-fBBnck0DPi4/XBT0XpM97SI/AAAAAAAAf-o/yWitV2H1dwYsQzcM7cpD7HH1n_MOjQpdgCHMYCw/4-torradeta%2Bventresca%2Bmelmelada%2Btomaca%2Bolivada-cuinadiari-%2Bppal%25282%2529_thumb%255B1%255D?imgmax=800" style="display: inline;" title="4-torradeta ventresca melmelada tomaca olivada-cuinadiari- ppal(2)" width="320" /></a></p><p></p><p><strong><font size="4"><br /></font></strong></p><p><strong><font size="4">Altres idees:</font></strong></p> <p><strong><font color="#400000">Assortiment de patés i formatges amb torradetes…</font></strong></p> <p><font color="#400000"><strong>Gambes/llagostins/escamarlans a la planxa o bullits:</strong></font></p> <p><a href="https://lh3.googleusercontent.com/-tziS7htf6p4/XBT0ZQMC0YI/AAAAAAAAf-s/uwFFKvrx_QQ1RY5iJbypU0cttsKaKa5zACHMYCw/s1600-h/2-2-gambes-i-escamarlans-bullits5"><img alt="2-2-gambes i escamarlans bullits" border="0" height="343" src="https://lh3.googleusercontent.com/-_zd-pNhEab0/XBT0adiVIUI/AAAAAAAAf-w/4gf1xn0PeeUcT1nfzg8tCNhImgmKmOntgCHMYCw/2-2-gambes-i-escamarlans-bullits_thu?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="2-2-gambes i escamarlans bullits" width="270" /></a></p> <p><br /></p> <p align="center"><strong>…I més endavant farem el mateix amb <a href="http://cuinadiari.blogspot.com.es/2012/12/propostes-per-al-nadal-iiplats_19.html" target="_blank">plats principals</a> i <a href="http://cuinadiari.blogspot.com.es/2012/12/propostes-per-al-nadal-iiipostres-i.html" target="_blank">dolços de Nadal</a>,</strong></p> <p align="center"><strong></strong> </p> <p><strong><font color="#400000" size="4">Bon profit i Bones festes!!</font></strong></p> <p><a href="https://lh3.googleusercontent.com/-OE1_mXTcQ8k/XBT0ayATyKI/AAAAAAAAf-0/4RhBFf39JU817fWhpRn7FyPUc6Wpsi6swCHMYCw/s1600-h/cenefa-nadal11"><img alt="cenefa nadal" border="0" height="12" src="https://lh3.googleusercontent.com/-R7UDBh5oDus/XBT0b5Cv6hI/AAAAAAAAf-4/1mqZb1QLpDQ0CDaOCEQYEsJpI2iom3ahwCHMYCw/cenefa-nadal_thumb3?imgmax=800" style="background-image: none; border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="cenefa nadal" width="411" /></a></p> <p align="justify"><b style="color: #990000; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: left;"><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;">T’han agradat les propostes? Tens dubtes o suggeriments? Si en fas alguna, comparteix la teua experiència amb nosaltres.</span></i></b></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal;"><span style="color: #990000;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;">Assabenta’t de les actualitzacions de Cuinadiari, subscrivint-te a la nostra newsletter o seguint-nos a <a href="https://www.instagram.com/cuinadiari/" style="color: #274e13; text-decoration-line: none;" target="_blank">Instagram</a>, <a href="https://www.facebook.com/CuinaDiari/" style="color: #274e13; text-decoration-line: none;">Facebook</a>, </span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><a href="https://www.pinterest.es/cuinadiari/" style="color: #274e13; text-decoration-line: none;">Pinterest</a></span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"> o </span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><a href="https://twitter.com/cuinadiari" style="color: #274e13; text-decoration-line: none;">Twitter</a></span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;">.</span></i></b><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><o:p></o:p></span></span></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="color: #990000; font-size: 11.5pt;">Moltes gràcies per seguir-nos!!</span></i></b></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="color: #990000; font-size: 11.5pt;">Marta</span></i></b></p> <p>(Entrada publicada per primera vegada Desembre 2011 i actualitzada cada any amb noves propostes)</p> <p align="center"></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p>Marta CuinaDiarihttp://www.blogger.com/profile/14634456978656759486noreply@blogger.com0tag:blogger.com,1999:blog-4926410875700531244.post-50137301537232965192023-12-22T11:46:00.001+01:002023-12-22T11:46:18.320+01:00PROPOSTES PER AL NADAL III–Postres i Dolços Tradicionals<div style="text-align: justify;">
Desprès del recull d’<strong><a href="http://cuinadiari.blogspot.com.es/2012/12/propostes-per-al-nadal-i-entrants-i.html">entrants i picadetes</a></strong> i de <a href="http://cuinadiari.blogspot.com.es/2012/12/propostes-per-al-nadal-iiplats_19.html"><strong>plats principals</strong></a> que tenim al blog, arribem a l’última entrada sobre menús de Nadal: <strong>Les postres i Dolços Tradicionals</strong>.<br />
Espere que us agraden:<br />
<br />
<a href="http://lh3.ggpht.com/-H1yVhUi4q0E/UNX96Out1nI/AAAAAAAAHfc/xDsLbB2V-Tc/s1600-h/6-7-postres%252520i%252520dol%2525C3%2525A7os%252520nadal-collage%25255B4%25255D.jpg"><img alt="6-7-postres i dolços nadal-collage" border="0" height="472" src="https://lh3.ggpht.com/-8_4i9cJ4r1o/UNX97pifpsI/AAAAAAAAHfk/5nM9suB5tHA/6-7-postres%252520i%252520dol%2525C3%2525A7os%252520nadal-collage_thumb%25255B2%25255D.jpg?imgmax=800" title="6-7-postres i dolços nadal-collage" width="520" /></a><br />
<strong><br /></strong><strong><span style="color: maroon; font-size: medium;">3) PROPOSTES DE MENÚ NADALENC: POSTRES I DOLÇOS TRADICIONALS</span></strong><br />
<strong><span style="color: maroon; font-size: medium;"><br /></span></strong>
<strong><span style="color: maroon; font-size: medium;">3.1. PER BAIXAR UNA MICA ELS ÀPATS CONTUNDENTS:</span></strong><br />
<br /><a href="http://cuinadiari.blogspot.com/2012/06/gelatina-de-gin-tonic-amb-taronja.html"><strong>GELATINA DE GIN TONIC AMB TARONJA, LLIMONA I CANYELLA</strong></a><strong>:</strong> unes postres molt digestives. Es pot servir tal qual però està molt millor acompanyat de gelat de sorbet de llimona. És convenient fer-la la nit d’abans.<br />
<br />
<a href="http://lh4.ggpht.com/-w9kzdPQn2To/UNX98ywnApI/AAAAAAAAHfs/aAn8caHPHiE/s1600-h/7-gin%252520tonic%252520jelly-ppal-%25255B1%25255D.jpg"><img alt="7-gin tonic jelly-ppal-" border="0" height="233" src="https://lh3.ggpht.com/-cwfsy8MzMK4/UNX993DC8nI/AAAAAAAAHf0/bO5jBW2LoOI/7-gin%252520tonic%252520jelly-ppal-_thumb%25255B1%25255D.jpg?imgmax=800" title="7-gin tonic jelly-ppal-" width="340" /></a><br />
<br />
<br /><strong><a href="http://cuinadiari.blogspot.com/2011/12/taronja-i-mandarina-en-tres-textures.html">TARONJA I MANDARINA EN TRES TEXTURES AMB CREMA DE IOGURT</a></strong><strong>:</strong> postres refrescants i digestives, ideals per prendre desprès d’algun dels àpats d’aquests dies de Nadal.<strong></strong><br />
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<a href="http://lh4.ggpht.com/-JcgOKJv31CA/UNX9_dIpazI/AAAAAAAAHf8/TCfXPcoXIGg/s1600-h/6-3-taronja%252520confitada%252520sorbet%252520i%252520iogurt-cuinadiari-%25255B2%25255D.jpg"><img alt="6-3-taronja confitada sorbet i iogurt-cuinadiari-" border="0" height="350" src="https://lh5.ggpht.com/-DsM9xVx6S30/UNX-Ac7qZdI/AAAAAAAAHgE/cVnZ55sZYTU/6-3-taronja%252520confitada%252520sorbet%252520i%252520iogurt-cuinadiari-_thumb%25255B2%25255D.jpg?imgmax=800" title="6-3-taronja confitada sorbet i iogurt-cuinadiari-" width="270" /></a><br />
<br />
<br /><strong><a href="http://cuinadiari.blogspot.com.es/2013/11/gotet-de-llimona-llet-condensada-i.html">GOTET DE LLIMONA, LLET CONDENSADA I IOGURT AMB CRUIXENT DE GALETA</a></strong><strong> </strong>(30 minuts)<br />
<br />
<a href="http://lh6.ggpht.com/-iyAWzvU0jqQ/UrcmwaPha7I/AAAAAAAAN0Y/d6ShGbzpM1Q/s1600-h/6-3-postre%252520llimona%252520cuinadiari-ppal-2%25255B4%25255D.jpg"><img alt="6-3-postre llimona cuinadiari-ppal-2" border="0" height="234" src="https://lh6.ggpht.com/-LAOd3eLJTtA/Urcmw7MLC2I/AAAAAAAAN0c/iNA8YVbqUyw/6-3-postre%252520llimona%252520cuinadiari-ppal-2_thumb%25255B1%25255D.jpg?imgmax=800" title="6-3-postre llimona cuinadiari-ppal-2" width="340" /></a><br />
<strong><br /></strong>
<p style="font-family: "Walter Turncoat"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><b><a href="https://cuinadiari.blogspot.com/2022/05/pastis-de-formatge-i-melmelada-de-gerds.html" style="color: #274e13; text-decoration-line: none;">PASTÍS DE FORMATGE I MELMELADA DE GERDS EN GOT</a>: </b><span style="font-weight: normal;">Aquesta és un versió del<span style="text-align: left;"> </span><a href="http://cuinadiari.blogspot.com/2016/04/pastis-de-formatge-amb-melmelada-de.html" style="color: #274e13; text-align: left; text-decoration-line: none;" target="_blank">Pastís de Formatge amb Melmelada de Gerds </a><span style="text-align: left;">que ja tenim al blog però presentada en gotets individuals, cosa que els fa ben vistosos a l'hora de servir quan tens convidats. </span></span></p><p style="font-family: "Walter Turncoat"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitkEhIR0ngoRryMdysWu1IVTI1PpLWFXlFBB42VV2dKXNMGhHtoDlgZ1TNEmayjAADh4dtsO42PPZmIAPpyIqq8OsbFUXq-8jvjCE5wFLDdQm2wcWAtObhd9NKD971DbJhuJULywkpIZd9FrgDTlwq-R8O-waWsRAoaC10GpbF3y8HHEZIQeEIzdEMdw/s4752/6-3-pastis%20formatge%20gerds%20got%20cuinadiari%20ppal.jpg" style="background-color: white; clear: left; color: #274e13; display: inline !important; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; margin-bottom: 1em; margin-right: 1em; text-align: left; text-decoration-line: none;"><img border="0" data-original-height="3168" data-original-width="4752" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitkEhIR0ngoRryMdysWu1IVTI1PpLWFXlFBB42VV2dKXNMGhHtoDlgZ1TNEmayjAADh4dtsO42PPZmIAPpyIqq8OsbFUXq-8jvjCE5wFLDdQm2wcWAtObhd9NKD971DbJhuJULywkpIZd9FrgDTlwq-R8O-waWsRAoaC10GpbF3y8HHEZIQeEIzdEMdw/w320-h213/6-3-pastis%20formatge%20gerds%20got%20cuinadiari%20ppal.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></p></div><div style="text-align: justify;"><p style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><span style="font-family: "Walter Turncoat";"><b><a href="https://cuinadiari.blogspot.com/2021/07/gotets-de-crema-de-formatge-melmelada-i.html" style="color: #274e13; text-decoration-line: none;">GOTETS DE CREMA DE FORMATGE, MELMELADA I GALETA CRUIXENT</a>: </b></span><span style="font-family: Trebuchet MS, Trebuchet, sans-serif; font-weight: normal;"><span style="background-color: white;">una altra versió de pastís de formatge en got</span></span></p><h3 class="post-title entry-title" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><div class="post-body entry-content" style="line-height: 1.4; position: relative; width: 672.005px;"><div class="post-body entry-content" id="post-body-385391555256531279" style="background-color: white; line-height: 1.4; position: relative; width: 672.017px;"><div class="separator" style="clear: both; font-family: "Trebuchet MS", Trebuchet, sans-serif; text-align: center;"><div class="post-body entry-content" id="post-body-385391555256531279" style="line-height: 1.4; position: relative; width: 672.005px;"><p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0cm; text-align: justify;"><span face=""Trebuchet MS", sans-serif"><span style="font-size: small;"> </span></span></p><div class="separator" style="clear: both; font-size: 15.4px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnR0eVH0NKzn-QT_EU4yTf-u678J2M3eZPS3vGevzRq4uf_-nQQdPNmBLUxsZfJmA-JJ4DxDn3fF3XMLKDQB1dcGvNMG6gwgXIjAFvmFVulV5RYzVqo9axfQGvpqb2YXb-CLxluJMFVTIU/s1125/6-3-Gotets+de+melmelada+formatge+i+galeta+cuinadiari+ppal1.2.jpg" style="clear: left; color: #274e13; float: left; margin-bottom: 1em; margin-left: 1em; text-decoration-line: none;"><img border="0" data-original-height="1125" data-original-width="844" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnR0eVH0NKzn-QT_EU4yTf-u678J2M3eZPS3vGevzRq4uf_-nQQdPNmBLUxsZfJmA-JJ4DxDn3fF3XMLKDQB1dcGvNMG6gwgXIjAFvmFVulV5RYzVqo9axfQGvpqb2YXb-CLxluJMFVTIU/w240-h320/6-3-Gotets+de+melmelada+formatge+i+galeta+cuinadiari+ppal1.2.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="240" /></a></div></div></div><div class="separator" style="clear: both; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: center;"><br /></div></div></div></h3><h3 class="post-title entry-title" style="font-family: "Walter Turncoat"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><a href="https://cuinadiari.blogspot.com/2022/10/tiramisu.html" style="color: #274e13; text-decoration-line: none;"><span style="font-size: small;">TIRAMISÚ<span style="font-weight: normal;">: </span></span></a><span style="font-weight: normal;">per què no?</span></h3><h3 class="post-title entry-title" style="font-family: "Walter Turncoat"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFrmkH89kA1BOY8y0I9Z8ndBrDdXT7Dct415bixnxptzMQw7m-FIbilj6fnTPL_G5yKH8l4iaXQ_g1ek2BlXQNRJJpRuZnhlHvLVqJauSvTPERM_un178HMcbpJRqX5O4WY_5zIh-BfcCEE7tFt3xcuuNEXI0ZmCaDviFpDvJHSxNaqLu_xp4WFVp2nA/s4752/6-3-Tiramisu%20cuinadiari%20ppal.jpg" style="color: #274e13; font-size: 15.4px; margin-left: 1em; margin-right: 1em; text-align: left; text-decoration-line: none;"><img border="0" data-original-height="3168" data-original-width="4752" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFrmkH89kA1BOY8y0I9Z8ndBrDdXT7Dct415bixnxptzMQw7m-FIbilj6fnTPL_G5yKH8l4iaXQ_g1ek2BlXQNRJJpRuZnhlHvLVqJauSvTPERM_un178HMcbpJRqX5O4WY_5zIh-BfcCEE7tFt3xcuuNEXI0ZmCaDviFpDvJHSxNaqLu_xp4WFVp2nA/w320-h213/6-3-Tiramisu%20cuinadiari%20ppal.jpg" style="background: rgb(255, 255, 255); border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></h3></div><div style="text-align: justify;"><strong><span style="color: maroon; font-size: medium;"><br /></span></strong></div><div align="justify"><strong><span style="color: maroon; font-size: medium;">3.2. ALGUNS DOLÇOS TÍPICS DE NADAL:</span></strong><br /><br />
<br /><strong><a href="http://cuinadiari.blogspot.com.es/2013/10/ametlles-garapinyades.html">AMETLLES GARAPINYADES:</a></strong> uns dels dolços més llaminers (40 minuts).<br />
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<a href="http://lh4.ggpht.com/-Bv6N4dN8_YI/UrcmyPz4X2I/AAAAAAAAN0o/ZVEKT2aeWGk/s1600-h/6-7-ametlles%252520garapinyades-ppal2%25255B4%25255D.jpg"><img alt="6-7-ametlles garapinyades-ppal2" border="0" height="234" src="https://lh3.ggpht.com/-_pnkp63j0kM/Urcmyu8x7vI/AAAAAAAAN0w/QSdPL554fR0/6-7-ametlles%252520garapinyades-ppal2_thumb%25255B1%25255D.jpg?imgmax=800" title="6-7-ametlles garapinyades-ppal2" width="340" /></a><br />
<br />
<strong><br /></strong></div><div align="justify"><strong><a href="https://cuinadiari.blogspot.com/2020/12/anouetes-de-nadal.html" target="_blank">ANOUETES DE NADAL</a>: </strong>boletes de moniato, sucre i ametlla cobertes de nous i sucre glas. Fàcils de fer però les has de preparar una setmana o deu dies abans per tal que s'assequen un poc.</div><div align="justify"><br /></div><div align="justify"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioXMREYyoizLaErtjKzhpJ_DZprd3qO8bRvGagL5qQDOmv1lS1wT3v-vHG6Rmc8k_sCbb45GLE4yAhK2p_qNNZCyGBSwaIrbvuv7mrcx_Nne43cvOE2EypDKuSTUcdmINt65SEC8CesgC9/" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="640" data-original-width="640" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioXMREYyoizLaErtjKzhpJ_DZprd3qO8bRvGagL5qQDOmv1lS1wT3v-vHG6Rmc8k_sCbb45GLE4yAhK2p_qNNZCyGBSwaIrbvuv7mrcx_Nne43cvOE2EypDKuSTUcdmINt65SEC8CesgC9/w244-h244/image.png" width="244" /></a></div></div><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyHWA2tf0VLZmxWB2UZj3WJ7RJVF-falCvb67wag3XXVT6jRQTmKA6YtO0KNRGqT7iYJRtAGVpXzD0AtlFz-vPHIKE-9vcJfVS3-Pop8t1uyTE0BJDoONHj7zEJbI2vOjNcoKLpCBjsDs1/" style="clear: left; display: inline; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img alt="" data-original-height="400" data-original-width="400" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyHWA2tf0VLZmxWB2UZj3WJ7RJVF-falCvb67wag3XXVT6jRQTmKA6YtO0KNRGqT7iYJRtAGVpXzD0AtlFz-vPHIKE-9vcJfVS3-Pop8t1uyTE0BJDoONHj7zEJbI2vOjNcoKLpCBjsDs1/w243-h243/image.png" width="243" /></a></div><div align="justify"><br /></div><div align="justify"><br /></div><div align="justify"><strong><a href="http://cuinadiari.blogspot.com.es/2012/12/bilbaos-lorquinos.html">BILBAOS LORQUINOS</a></strong>: com si foren petits Xixones. Els pots tenir fets amb antelació. Temps: 1 hora aproximadament.<br />
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<a href="http://lh5.ggpht.com/-OoTQjyKlrP8/UNX-B4g8LII/AAAAAAAAHgM/3Sz6pS9sp2g/s1600-h/6-7-bilbaos-ppal3%25255B1%25255D.jpg"><img alt="6-7-bilbaos-ppal3" border="0" height="256" src="https://lh6.ggpht.com/-2YPmM8xfLTM/UNX-C9PNWsI/AAAAAAAAHgU/G6hw3LzG2GE/6-7-bilbaos-ppal3_thumb%25255B2%25255D.jpg?imgmax=800" title="6-7-bilbaos-ppal3" width="340" /></a><br />
<br /><strong><a href="http://cuinadiari.blogspot.com.es/2014/05/bombons-davellana-ametlla-i-xocolata-i.html">BOMBONS D’AVELLANA, AMETLLA I XOCOLATA:</a></strong><strong> </strong>cruixent xocolata per fora i praliné per dins. Temps: una hora aproximadament<br />
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<a href="http://lh5.ggpht.com/-49wECxttzDk/VI3rYRkqzAI/AAAAAAAAWpc/zTqAoqBw11Q/s1600-h/6-7-bombons%252520ametlla%252520avellana-cuinadiari-ppal1%25255B3%25255D.jpg"><img alt="6-7-bombons ametlla avellana-cuinadiari-ppal1" border="0" height="227" src="https://lh6.ggpht.com/-bagVYQSb2PI/VI3rZJJ0XhI/AAAAAAAAWpk/CmBGk3z38T4/6-7-bombons%252520ametlla%252520avellana-cuinadiari-ppal1_thumb.jpg?imgmax=800" title="6-7-bombons ametlla avellana-cuinadiari-ppal1" width="330" /></a><br />
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<div style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative;"><a href="https://cuinadiari.blogspot.com/2021/11/bounty-casola-bombons-de-coco-i-xocolata.html"><b>BOUNTY CASOLÀ:</b></a><a href="https://cuinadiari.blogspot.com/2021/11/bounty-casola-bombons-de-coco-i-xocolata.html"> <span style="color: black; font-weight: normal;">(Bombons de coco i xocolata)</span></a>: <span style="font-weight: normal;">amb només 3 ingredients (coco ratllat, llet condensada i xocolata de cobertura) i a més, es fan en un tres i no res. També, sense banyar-los amb la xocolata estan deliciosos! </span></div><div class="post-body entry-content" id="post-body-7728367840398077644" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: 1.4; position: relative; text-align: start; width: 672.031px;"><div class="separator" style="clear: both; text-align: center;"><p class="MsoNormal" style="text-align: justify;"><o:p></o:p></p></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGF1ArJpIy4gx6SWDCbKLvftXbyfIdDm6Ddia2Br1CQmmlaNu1i7OLQwpE95tS3yZ4kuKh6-OADUzPUB6vm0JqO6DAGvSMpt8MaoS5Ef3Nhp_EXu-jwH3JFzSDZv1JvWsYvZIZc_txnZt7/s2048/6-7-Bounty+cuinadiari+ppal1.jpg" style="color: #e67400; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGF1ArJpIy4gx6SWDCbKLvftXbyfIdDm6Ddia2Br1CQmmlaNu1i7OLQwpE95tS3yZ4kuKh6-OADUzPUB6vm0JqO6DAGvSMpt8MaoS5Ef3Nhp_EXu-jwH3JFzSDZv1JvWsYvZIZc_txnZt7/w240-h320/6-7-Bounty+cuinadiari+ppal1.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="240" /></a></div></div></div><div align="justify"><br /></div><div align="justify"><b><a href="http://cuinadiari.blogspot.com/2013/11/roques-de-xocolata-i-cornflakes.html">ROQUES CRUIXENTS DE XOCOLATA:</a></b> 15 minuts + el temps de refredar<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3yioltY-wJqTFfviuTUUT8CimokUYq-bNtaulaN4yz5bGd3PnwZqu8C26AdKJEE7n4eYcAurZOc_xToQotnGFJ-MrVy4QYqgm9ku528rPtE965i8LaX5JIyAJ6AwJ3y-xTkTTrS-Ak3Yv/s1600/6-5-roques-xocolata-cornflakes-cuinadiari+ppal.jpg"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3yioltY-wJqTFfviuTUUT8CimokUYq-bNtaulaN4yz5bGd3PnwZqu8C26AdKJEE7n4eYcAurZOc_xToQotnGFJ-MrVy4QYqgm9ku528rPtE965i8LaX5JIyAJ6AwJ3y-xTkTTrS-Ak3Yv/s320/6-5-roques-xocolata-cornflakes-cuinadiari+ppal.jpg" width="320" /></a><br />
<br /><strong><a href="http://cuinadiari.blogspot.com/2012/04/carquinyols-dametlla-i-avellana.html">CARQUINYOLS D’AMETLLA I AVELLANA (CARQUINYOLIS)</a></strong><strong>:</strong> senzills de fer i els pots tenir fets amb antelació. Temps: 40 minuts<br />
<br />
<a href="http://lh4.ggpht.com/-nQvsaqiCQSY/UNX-EFYOBfI/AAAAAAAAHgc/-OHkTo87TFg/s1600-h/6-5-carquinyols-ppal-ETI%25255B1%25255D.jpg"><img alt="6-5-carquinyols-ppal-ETI" border="0" height="233" src="https://lh6.ggpht.com/-1kd4xXnFeAw/UNX-FFpoNTI/AAAAAAAAHgg/U8j6fHqg80s/6-5-carquinyols-ppal-ETI_thumb%25255B2%25255D.jpg?imgmax=800" title="6-5-carquinyols-ppal-ETI" width="340" /></a><br />
<br /><strong><a href="http://cuinadiari.blogspot.com.es/2012/12/mantegades-amb-ametlla.html">MANTEGADES AMB AMETLLA:</a></strong> Boníssimes. Temps: 1 hora<br />
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<a href="http://lh5.ggpht.com/-eigjmOL8988/UNX-GhrNAsI/AAAAAAAAHgs/oIl5ug6xFM4/s1600-h/6-5-mantegades%252520ametlla-ppal2%25255B5%25255D.jpg"><img alt="6-5-mantegades ametlla-ppal2" border="0" height="287" src="https://lh6.ggpht.com/-8y9f0Gp9eyI/UNX-HvESuTI/AAAAAAAAHg0/9o-ArgYIFsg/6-5-mantegades%252520ametlla-ppal2_thumb%25255B2%25255D.jpg?imgmax=800" title="6-5-mantegades ametlla-ppal2" width="340" /></a><br />
<br /><strong><a href="http://cuinadiari.blogspot.com.es/2014/10/panellets-variats.html">PANELLETS VARIATS</a>:</strong> tot i que a Catalunya els panellets es fan per la Castanyada, els ingredients són molts semblants als que es fan servir per a fer els torrons<br />
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<a href="http://lh3.ggpht.com/-aiTrxDFxbVQ/VI3ranSnIeI/AAAAAAAAWps/ratLjXbk5Qw/s1600-h/6-7-panellets%252520assortits%252520cuinadiari%252520ppal-1-%25255B2%25255D.jpg"><img alt="6-7-panellets assortits cuinadiari ppal-1-" border="0" height="224" src="https://lh5.ggpht.com/-dISGECE_TB0/VI3rbbYyfeI/AAAAAAAAWp0/baguGQmA-gI/6-7-panellets%252520assortits%252520cuinadiari%252520ppal-1-_thumb.jpg?imgmax=800" title="6-7-panellets assortits cuinadiari ppal-1-" width="330" /></a><br />
<br /><b><a href="http://cuinadiari.blogspot.com.es/2016/10/panellets-davellana.html">PANELLETS D'AVELLANA</a>: </b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Mwh9FXtgxu7I1EpiZYSZIXZpHmAmGw5gQij0R4vcgfA7kpLjS0RUsPTiVN1CJhr8ArtlK89HNRt9v32VT97vaZOV8hW92_zZAedvKyEvbAqp8-Ud6WmJAT9Okv-hOj45pu7N_X4HsElX/s1600/6-7-panellets+avellana+cuinadiari-ppal1.jpg"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Mwh9FXtgxu7I1EpiZYSZIXZpHmAmGw5gQij0R4vcgfA7kpLjS0RUsPTiVN1CJhr8ArtlK89HNRt9v32VT97vaZOV8hW92_zZAedvKyEvbAqp8-Ud6WmJAT9Okv-hOj45pu7N_X4HsElX/s320/6-7-panellets+avellana+cuinadiari-ppal1.jpg" width="320" /></a><br />
<br /><strong><a href="http://cuinadiari.blogspot.com/2011/12/polvorons-amb-ametlla.html">POLVORONS AMB AMETLLA</a></strong><strong>:</strong> sí, els polvorons casolans, estan deliciosos. Es poden fer amb antelació. Temps: 1 hora<br />
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<a href="http://lh4.ggpht.com/-NGpk8m1ifSg/UNX-IxQzovI/AAAAAAAAHg8/LyPIAbycrHg/s1600-h/6-Polvorons%252520amb%252520ametlla-ETIppal%25255B1%25255D.jpg"><img alt="6-Polvorons amb ametlla-ETIppal" border="0" height="245" src="https://lh4.ggpht.com/-GTFCurYc6xo/UNX-KIPCOnI/AAAAAAAAHhE/qkJOiOAbCyA/6-Polvorons%252520amb%252520ametlla-ETIppal_thumb%25255B1%25255D.jpg?imgmax=800" title="6-Polvorons amb ametlla-ETIppal" width="340" /></a><br />
<br /><b><a href="http://cuinadiari.blogspot.com.es/2014/12/polvorons-dametlla-i-avellana-de-paco.html">POLVORONS D’AMETLLA I AVELLANA de Paco Torreblanca:</a></b> uns altres polvorons deliciosos, aquestos amb un toc d'avellana.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF5IAqw6q4EzKf75fmSMq1kYrfAtca9K6MHESxuSzWg_izOI2WqMBf7IvArzQlJanLAyYJKMA7zGMwpTuJVA2X_ju6gWXm_zXMeOk4jX2QnBM6ueV5HvP7DnTm123WYMq9rkwnqPCWl0Rn/s1600/6-7-Polvorons+Paco+Torreblanca-Cuinadiari-ppal2.jpg"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF5IAqw6q4EzKf75fmSMq1kYrfAtca9K6MHESxuSzWg_izOI2WqMBf7IvArzQlJanLAyYJKMA7zGMwpTuJVA2X_ju6gWXm_zXMeOk4jX2QnBM6ueV5HvP7DnTm123WYMq9rkwnqPCWl0Rn/s320/6-7-Polvorons+Paco+Torreblanca-Cuinadiari-ppal2.jpg" width="320" /></a><br />
<br /><strong><a href="https://cuinadiari.blogspot.com/2021/11/rotllets-danis.html" target="_blank">ROTLLETS D'ANÍS</a>: de les pastes més tradicionals valencianes</strong></div><div align="justify"><strong><br /></strong></div><div align="justify"><div class="separator" style="background-color: white; clear: both; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: left;"><b><span style="color: #990000;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7UAKUoMerIghUrUQ16wZKDm9levdoI-CBYEV3ZtxV3LxdF6aGAv_etjUAwAgWh_XEK6_7WPLEql-QduQYv371LgVzSfpSo_2LYxd_DCz977clHAu9Syey93sCn0DA4R6jAUF7_j8uaxc/s2048/6-7-Rotllets_danis_cuinadiari_ppal%255B1%255D.jpg" style="color: #e67400; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7UAKUoMerIghUrUQ16wZKDm9levdoI-CBYEV3ZtxV3LxdF6aGAv_etjUAwAgWh_XEK6_7WPLEql-QduQYv371LgVzSfpSo_2LYxd_DCz977clHAu9Syey93sCn0DA4R6jAUF7_j8uaxc/w320-h213/6-7-Rotllets_danis_cuinadiari_ppal%255B1%255D.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></span></b></div><div><b><br /></b></div></div><div align="justify"><br /></div><div align="justify"><strong><a href="http://cuinadiari.blogspot.com/2012/11/taronges-confitades.html">TARONGES CONFITADES</a></strong><strong>:</strong> les taronges confitades les pots utilitzar per a moltes elaboracions com el <a href="http://cuinadiari.blogspot.com/2011/12/torro-de-massapa-amb-xocolata-i-fruits.html">Torró de Massapà</a> o un Tortell de Reis o bé servir-les banyades amb xocolata. Temps: 1 hora i mitja.<br />
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<a href="http://lh5.ggpht.com/-jEU692PD4JA/UNX-LbNaG8I/AAAAAAAAHhM/wgSrYpAwXOs/s1600-h/6-8-taronja%252520confitada-ppal1%25255B28%25255D.jpg"><img alt="6-8-taronja confitada-ppal1" border="0" height="192" src="https://lh3.ggpht.com/-BPiXfFmVm-0/UNX-Ma4o0EI/AAAAAAAAHhU/WHBUBMQhh7w/6-8-taronja%252520confitada-ppal1_thumb%25255B26%25255D.jpg?imgmax=800" title="6-8-taronja confitada-ppal1" width="343" /></a><br />
<br /><strong><a href="http://cuinadiari.blogspot.com/2011/12/torro-la-pedra.html">TORRÓ A LA PEDRA</a></strong><strong>:</strong> molt semblant al Torró de Xixona però amb molt pocs ingredients i una el·laboració molt senzilla. Temps: 10-15 minuts amb l’ametlla torrada. És convenient fer-lo mínim un parell de dies abans perquè s’asseque una mica.<br />
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<a href="http://lh3.ggpht.com/--8u40huM-Fo/UNX-N7mqglI/AAAAAAAAHhc/BdN2wRDVX6g/s1600-h/6-7-torro%252520a%252520la%252520pedra-ETIppal%25255B1%25255D.jpg"><img alt="6-7-torro a la pedra-ETIppal" border="0" height="260" src="https://lh3.ggpht.com/-EqiyH08Dy9k/UNX-O4g23rI/AAAAAAAAHhk/zICLwziBTK8/6-7-torro%252520a%252520la%252520pedra-ETIppal_thumb%25255B1%25255D.jpg?imgmax=800" title="6-7-torro a la pedra-ETIppal" width="340" /></a><br />
<br /><strong><a href="http://cuinadiari.blogspot.com.es/2013/12/torro-davellanes.html">TORRÓ D’AVELLANA</a></strong><strong>:</strong> molt semblant al Torró a la Pedra però fet amb avellanes en compte de amb ametlles. Temps: 10-15 minuts amb l’avellana torrada. És convenient fer-lo mínim un parell de dies abans perquè s’asseque una mica.<br />
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<a href="http://lh5.ggpht.com/-8-SN6S1PDiA/Urcm04Nm44I/AAAAAAAAN04/fnkH8HV9nyQ/s1600-h/6-7-torro%252520avellanes%252520cuinadiari-ppal1%25255B4%25255D.jpg"><img alt="6-7-torro avellanes cuinadiari-ppal1" border="0" height="234" src="https://lh5.ggpht.com/-9WrYNrTuyTg/Urcm1U-MLuI/AAAAAAAAN08/w1zapmYCsrs/6-7-torro%252520avellanes%252520cuinadiari-ppal1_thumb%25255B1%25255D.jpg?imgmax=800" style="background-image: none; border-image: none; border: 0px currentcolor;" title="6-7-torro avellanes cuinadiari-ppal1" width="340" /></a><br />
<br /><strong><a href="http://cuinadiari.blogspot.com/2011/12/torro-de-massapa-amb-xocolata-i-fruits.html">TORRÓ DE MASSAPÀ AMB XOCOLATA I FRUITS SECS</a></strong><strong>:</strong> el meu preferit, el que de tota la vida ha fet ma mare a casa. Temps 45 minuts + 2-3 dies perquè s’asseque un poc.<strong> </strong><br />
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<a href="http://lh3.ggpht.com/-02HjM1lcnPg/UNX-QJpNDDI/AAAAAAAAHhs/mgga5KTsjwY/s1600-h/6-7-torro%252520massapa%252520xoco-10-ETI%25255B2%25255D.jpg"><img alt="6-7-torro massapa xoco-10-ETI" border="0" height="205" src="https://lh5.ggpht.com/-TxKrxYpcSLQ/UNX-RMFb5LI/AAAAAAAAHh0/R6EyBGiXv5w/6-7-torro%252520massapa%252520xoco-10-ETI_thumb%25255B2%25255D.jpg?imgmax=800" title="6-7-torro massapa xoco-10-ETI" width="300" /></a><a href="http://lh4.ggpht.com/-lAesmpVQO8c/UNX-SgeUnOI/AAAAAAAAHh8/wpwmUaaTKno/s1600-h/6-3-torro%252520massapa%252520xoco-ultimETI%25255B1%25255D.jpg"><img alt="6-3-torro massapa xoco-ultimETI" border="0" height="205" src="https://lh5.ggpht.com/-V6UVUgfcslE/UNX-TokNdYI/AAAAAAAAHiE/yFpiNsKaQik/6-3-torro%252520massapa%252520xoco-ultimETI_thumb%25255B1%25255D.jpg?imgmax=800" title="6-3-torro massapa xoco-ultimETI" width="267" /></a><br />
<b></b><br /><br /><b><a href="http://cuinadiari.blogspot.com.es/2016/01/tortell-de-reis-amb-massapa-xavier.html">TORTELL DE REIS:</a> </b>és laboriós però paga la pena l'esforç. Temps: 3-4 hores<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbcD756EyAmozxFZZCdrf50ZPuzXc9G1ctItkyF_qGUgiOgraa5ePlWkdU4dcwLs3nRmOzHYXOEcOoeaYEdjmDgBXMojTxUezLeBCEUBRXCZf3bcPWtWo5C0Y7_dzNEKV7FxRcaRnhhLr/s1600/6-7-Tortell+de+reis+cuinadiari+massapa-ppal.jpg"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbcD756EyAmozxFZZCdrf50ZPuzXc9G1ctItkyF_qGUgiOgraa5ePlWkdU4dcwLs3nRmOzHYXOEcOoeaYEdjmDgBXMojTxUezLeBCEUBRXCZf3bcPWtWo5C0Y7_dzNEKV7FxRcaRnhhLr/s320/6-7-Tortell+de+reis+cuinadiari+massapa-ppal.jpg" width="320" /></a><br />
<br /><p style="background-color: white; font-family: "Walter Turncoat"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative; text-align: left;"><b><a href="https://cuinadiari.blogspot.com/2022/01/tortell-de-reis-amb-xocolata-i-ferrero.html" style="color: #274e13; text-decoration-line: none;">TORTELL DE REIS AMB XOCOLATA I FERRERO ROCHER</a>:</b><span style="font-weight: normal;"> <span style="text-align: left;">tortell farcit de trufa, praliné d'avellanes i neules esmicolades, decorat amb bombons de Ferrero Rocher. Qué dius?</span></span></p><div class="post-header" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; line-height: 1.6; margin: 0px 0px 1.5em; text-align: left;"><div class="post-header-line-1"></div></div><div class="post-body entry-content" id="post-body-2932976658943496527" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; line-height: 1.4; position: relative; text-align: start; width: 672.005px;"><p style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiivwi3XYeSeJLS8ljEGn1gir1OsfYRT0qmg9HmRtoD7UvwWZcX8L2c7tCdPPFljCM3tsng-rOF8zS-DCEL7eRrch_DozJ_a3ZT9AvD_tZclooafMDO-cgBGsm1WJzNvAIRrp2n-VaUVtTVvnP55oIa1e359C2eqdkkjJWBX5VOtbXvdGTa2OpL7SyTEA=s1137" imageanchor="1" style="clear: left; color: #274e13; display: inline !important; font-size: 15.4px; margin-bottom: 1em; margin-left: 1em; text-align: center; text-decoration-line: none;"><img border="0" data-original-height="1137" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiivwi3XYeSeJLS8ljEGn1gir1OsfYRT0qmg9HmRtoD7UvwWZcX8L2c7tCdPPFljCM3tsng-rOF8zS-DCEL7eRrch_DozJ_a3ZT9AvD_tZclooafMDO-cgBGsm1WJzNvAIRrp2n-VaUVtTVvnP55oIa1e359C2eqdkkjJWBX5VOtbXvdGTa2OpL7SyTEA=w317-h320" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="317" /></a></p><div style="font-size: 15.4px;"><strong style="background-color: transparent;"><a href="https://cuinadiari.blogspot.com/2021/12/tronc-de-nadal-massapa-tio-de-massapa.html" target="_blank">TRONC DE NADAL DE MASSAPÀ</a>: </strong><span style="background-color: transparent;">l'hauràs de fer uns dies abans per tal que s'asseque</span></div></div></div><div align="justify"><br /></div><div align="justify"><a href="https://cuinadiari.blogspot.com/2021/12/tronc-de-nadal-massapa-tio-de-massapa.html" style="margin-left: 1em; margin-right: 1em; text-align: center;" target="_blank"><img border="0" data-original-height="3968" data-original-width="2976" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiypwRnujCh8nhN85ujfe-a2QZGkyMRXFjUhrlMqwT8c6JHtB-9ZIpAf-qvKZMgHjnmhUwKZoVeJyUZjVDY_mNExWNjz0a7srzoi_9Y6_lzkRD6j_BXyQ2u1hVSrEe3RGvsGvQk1BNdMmL4d2qBI_v67Ny5fK20go3obcPGDMwvCCUZ5V5WsSvNBda6dA=w240-h320" width="240" /></a></div><div align="justify"><strong><br /></strong></div><div align="justify"><strong><a href="http://cuinadiari.blogspot.com.es/2017/11/vanillekipferl-galetes-de-nadal-amb.html">VANILLEKIPFERL:</a> </strong>galetes de Nadal amb fruits secs i vainilla<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDSthTEfscBW2uq8O4tcOAFmGGTXq2dUtv3uYFc86R_85W0nsltg1qPGG18KgIhF9l0Gaj4S0WYVOQYCFFzO_bCHwZKWfvQmm87eIukoR4AkGt_C_u9fIxGn64sxCO8IsMa6onwE0QPrXQ/s1600/6-5-Vanillekipferl+Cuinadiari-ppal2.JPG"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDSthTEfscBW2uq8O4tcOAFmGGTXq2dUtv3uYFc86R_85W0nsltg1qPGG18KgIhF9l0Gaj4S0WYVOQYCFFzO_bCHwZKWfvQmm87eIukoR4AkGt_C_u9fIxGn64sxCO8IsMa6onwE0QPrXQ/s320/6-5-Vanillekipferl+Cuinadiari-ppal2.JPG" width="320" /></a><b><br /></b><strong>…I amb tot això acabem amb les receptes nadalenques.</strong><br />
<strong><br /></strong>
<strong>Espere que gaudiu molt aquests dies!!</strong><br />
<strong><br /></strong><p style="text-align: left;"><strong><font color="#400000" size="4">Bon profit i Bones festes!!</font></strong></p><p style="text-align: left;"><a href="https://lh3.googleusercontent.com/-OE1_mXTcQ8k/XBT0ayATyKI/AAAAAAAAf-0/4RhBFf39JU817fWhpRn7FyPUc6Wpsi6swCHMYCw/s1600-h/cenefa-nadal11"><img alt="cenefa nadal" border="0" height="12" src="https://lh3.googleusercontent.com/-R7UDBh5oDus/XBT0b5Cv6hI/AAAAAAAAf-4/1mqZb1QLpDQ0CDaOCEQYEsJpI2iom3ahwCHMYCw/cenefa-nadal_thumb3?imgmax=800" style="background-image: none; border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="cenefa nadal" width="411" /></a></p><p align="justify"><b style="color: #990000; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: left;"><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;">T’han agradat les propostes? Tens dubtes o suggeriments? Si en fas alguna, comparteix la teua experiència amb nosaltres.</span></i></b></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal; text-align: left;"><span style="color: #990000;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;">Assabenta’t de les actualitzacions de Cuinadiari, subscrivint-te a la nostra newsletter o seguint-nos a <a href="https://www.instagram.com/cuinadiari/" style="color: #274e13; text-decoration-line: none;" target="_blank">Instagram</a>, <a href="https://www.facebook.com/CuinaDiari/" style="color: #274e13; text-decoration-line: none;">Facebook</a>, </span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><a href="https://www.pinterest.es/cuinadiari/" style="color: #274e13; text-decoration-line: none;">Pinterest</a></span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"> o </span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><a href="https://twitter.com/cuinadiari" style="color: #274e13; text-decoration-line: none;">Twitter</a></span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;">.</span></i></b><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><o:p></o:p></span></span></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal; text-align: left;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="color: #990000; font-size: 11.5pt;">Moltes gràcies per seguir-nos!!</span></i></b></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal; text-align: left;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="color: #990000; font-size: 11.5pt;">Marta</span></i></b></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal; text-align: left;"><span style="font-family: "Times New Roman"; font-size: medium;">(Entrada publicada per primera vegada Desembre 2011 i actualitzada cada any amb noves propostes)</span></p>
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Marta CuinaDiarihttp://www.blogger.com/profile/14634456978656759486noreply@blogger.com3tag:blogger.com,1999:blog-4926410875700531244.post-5664686860694900332023-12-22T11:46:00.000+01:002023-12-22T11:45:08.041+01:00PROPOSTES PER AL NADAL II–Plats Principals<p align="justify">En una entrada anterior, fèiem un recull de <strong><font style="background-color: white;"><a href="http://cuinadiari.blogspot.com.es/2012/12/propostes-per-al-nadal-i-entrants-i.html" target="_blank">tapes i picadetes</a></font></strong> que podíeu fer per Nadal. Avui duem uns quants <strong>plats principals</strong> perquè pugau agafar idees a l’hora d’elaborar els vostres menús de Nadal. </p><p align="justify">Espere que us agraden: </p><p align="center"><a href="https://lh3.googleusercontent.com/-Og9SmEdZcrs/XBS-16V48mI/AAAAAAAAf3U/Y92D75UkBXYYdIRHIirV_akDr5cNy_ZtwCHMYCw/s1600-h/2-plats-principals-collage24"><img alt="2-plats principals-collage2" border="0" height="520" src="https://lh3.googleusercontent.com/-sCD5zYz4zIo/XBS-2sK_-XI/AAAAAAAAf3Y/9k7aAErCXKwGm3qQo9uCzhWgT5mqdw_bQCHMYCw/2-plats-principals-collage2_thumb2?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="2-plats principals-collage2" width="520" /></a> </p> <p align="justify"> </p><p align="justify"><font color="#800000"><font size="4"><strong>2) PROPOSTES DE MENÚ NADALENC: PLATS PRINCIPALS</strong> </font></font></p><p align="justify"><a href="https://cuinadiari.blogspot.com/2018/05/calamars-amb-cigrons-i-brandada-de.html" target="_blank"><strong>Calamars amb cigrons</strong></a><strong> i </strong><a href="http://cuinadiari.blogspot.com.es/2017/03/brandada-de-bacalla.html" target="_blank"></a><a href="http://cuinadiari.blogspot.com.es/2017/03/brandada-de-bacalla.html" target="_blank"><strong>brandada de bacallà</strong></a><strong>:</strong><strong> </strong>este plat el pots presentar també en cassoletes menudes com a part d’un menú degustació. Temps: 1,5-2 hores (amb el bacallar dessalat i els calamars prèviament nets, congelats i descongelats).</p><p align="justify"><a href="https://lh3.googleusercontent.com/-ignb_Jtp4A0/XBS-30GBJ1I/AAAAAAAAf3c/wXSPAvxB9cQtxNIwHpbW8x5EBRZgQNlpgCHMYCw/s1600-h/2-2-Calamars%2Bamb%2Bcigrons%2Bppal-1%255B3%255D"><img alt="2-2-Calamars amb cigrons ppal-1" height="213" src="https://lh3.googleusercontent.com/-U-KOvWlX27M/XBS-4XWF5vI/AAAAAAAAf3g/PXqRD-F7oZYSDUT8n-6ATCqiqZrpm0MOQCHMYCw/2-2-Calamars%2Bamb%2Bcigrons%2Bppal-1_thumb%255B1%255D?imgmax=800" style="display: inline;" title="2-2-Calamars amb cigrons ppal-1" width="320" /></a></p><p align="justify"><b><a href="http://cuinadiari.blogspot.com/2011/12/canelons-de-rap-i-gambes.html" target="_blank">Canelons de rap i gambes</a></b>: una alternativa als canelons tradicionals. Es poden tenir preparats amb antelació i fins i tot tenir-los congelats. Temps: Una hora llarga.</p><p><img alt="1-4-canelons de peix-ppa2l-ETI" border="0" height="247" src="https://lh3.googleusercontent.com/-D7qdtXPV1pM/XBS-5GWGhdI/AAAAAAAAf3k/P7bcWUf6IPk2Zdkt41hraYQV1tfvfMsJwCHMYCw/1-4-canelons-de-peix-ppa2l-ETI_thumb?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="1-4-canelons de peix-ppa2l-ETI" width="340" /></p><p></p><p><strong><a href="http://cuinadiari.blogspot.com/2012/11/canelons-amb-tonyina-i-beixamel-de.html" target="_blank">Canelons amb tonyina i beixamel de pernil</a>:</strong> una opció econòmica però molt saborosa. Es poden tenir preparats amb antelació i fins i tot tenir-los congelats. Temps:1 hora.</p> <p align="justify"><a href="https://lh3.googleusercontent.com/-3EGmaCVgXgk/XBS-5y8BbWI/AAAAAAAAf3o/ccb28mRbGjgFB0dB0nG8GLKGsu9GjFaMgCHMYCw/s1600-h/Canelons-tonyina-ppal1-cd5"><img alt="Canelons tonyina-ppal1-cd" border="0" height="233" src="https://lh3.googleusercontent.com/-jl1WpJnLos4/XBS-6zxioLI/AAAAAAAAf3s/z_T8WCvAE7UWNLcjbu7cYLsGyaJ5hwQngCHMYCw/Canelons-tonyina-ppal1-cd_thumb2?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Canelons tonyina-ppal1-cd" width="340" /></a><br /></p> <p><strong><a href="http://cuinadiari.blogspot.com.es/2013/04/canelons-de-crepes.html" target="_blank">Canelons de crepes.</a> </strong>Una altra alternativa als canelons tradicionals, fets amb carn picada i massa de crepes. Temps: entre una hora i mitja i dues hores.</p><p><a href="https://lh3.googleusercontent.com/-ASshX1tJEH4/XBS-77-FxAI/AAAAAAAAf3w/wBthveo-QlQFz6JeSWuU6unjwknhbPPSwCHMYCw/s1600-h/1-4-canelons-crepes-cuinadiari-ppal-%255B1%255D"><img alt="1-4-canelons crepes cuinadiari-ppal--" border="0" height="234" src="https://lh3.googleusercontent.com/-LX8XeGh6HDs/XBS-86TVr4I/AAAAAAAAf30/BNnOUeT3Gy8r3IXYni8_bTydi_oxDZjAACHMYCw/1-4-canelons-crepes-cuinadiari-ppal-?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="1-4-canelons crepes cuinadiari-ppal--" width="340" /></a></p><p align="justify"><b style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: start;"><a href="http://cuinadiari.blogspot.com.es/2016/10/conill-en-salsa-de-cava-i-ametlles.html" style="color: #274e13; text-decoration-line: none;" target="_blank">Conill en salsa de cava i ametlles</a> </b><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: start;">(1 h 20 min)</span></p><p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggK9auL4X2mrpzuMcUNdtdJRY_dx7GUe2LeeU2SfTFIGIYJNCXhZRTtzIgYek-cgqAQ5yNuyCrB3RzPCEcbzel_AZkVvpimHq1-tfNuEJpbtRGwrG9EUs_nrBsI5ZXzvTG0olESsIbCpHA/s1600/2-1-Conill+salsa+cava+ametlles+cuinadiari-ppal1.jpg" imageanchor="1" style="clear: left; color: #274e13; display: inline !important; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; margin-bottom: 1em; margin-right: 1em; text-align: center; text-decoration-line: none;"><img border="0" data-original-height="1014" data-original-width="1512" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggK9auL4X2mrpzuMcUNdtdJRY_dx7GUe2LeeU2SfTFIGIYJNCXhZRTtzIgYek-cgqAQ5yNuyCrB3RzPCEcbzel_AZkVvpimHq1-tfNuEJpbtRGwrG9EUs_nrBsI5ZXzvTG0olESsIbCpHA/s320/2-1-Conill+salsa+cava+ametlles+cuinadiari-ppal1.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></p><p style="background-color: white; font-family: "Walter Turncoat"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative; text-align: left;"><b><a href="https://cuinadiari.blogspot.com/2016/01/cous-cous-la-valenciana.html" target="_blank">COUS COUS A LA VALENCIANA:</a></b><span style="font-weight: normal;"> Si sou dels que feu caldo per Nadal, aquí teniu una proposta per trencar la monotonia. La diferència amb el putxero o l'escudella és que les carns se sofrigen amb ceba i tomaca i a banda li posem una mica d'espècies com podria ser Ras el Hanout, i això fa que el caldo siga súper saborós.</span></p><p align="justify"></p><div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiIhlJ9Ln6XsYAbttRyI_Ywl5-jA4M2BnFMVkEmFdpn4ssugfmiaURo3fJKadUOCsmkJ537xOuiha77CxtTxVV4NwOzYjCSvNmSnijFaX-Up4-Z11GAOQCfl2D8haMZKNV7AaVwYPuZbjfBstVLmngAkhxQTY2Yl9xhcBug7jortlrR8TpcE2YMEqWKeVw9" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="651" data-original-width="487" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiIhlJ9Ln6XsYAbttRyI_Ywl5-jA4M2BnFMVkEmFdpn4ssugfmiaURo3fJKadUOCsmkJ537xOuiha77CxtTxVV4NwOzYjCSvNmSnijFaX-Up4-Z11GAOQCfl2D8haMZKNV7AaVwYPuZbjfBstVLmngAkhxQTY2Yl9xhcBug7jortlrR8TpcE2YMEqWKeVw9=w240-h320" width="240" /></a></div><br /><br /><p></p><p align="justify"><br /></p><p align="justify"><br /></p><p align="justify"><br /></p><p align="justify"><br /></p><p align="justify"><br /></p><p align="justify"><br /></p><p align="justify"><br /></p><p align="justify"><br /></p><p align="justify"><br /></p><p align="justify"><b style="text-align: left;"><a href="http://cuinadiari.blogspot.com/2011/12/crepes-de-peus-de-porc-i-pollastre-amb.html" target="_blank">Crepes de peus de porc amb pollastre i beixamel de ceps</a></b><span style="text-align: left;">: una reinvenció de la recepta de </span><a href="http://cuinadiari.blogspot.com.es/2011/10/peus-de-porc-amb-pollastre.html" style="text-align: left;" target="_blank">peus de porc amb pollastre</a><span style="text-align: left;">, enrotllats en unes </span><a href="http://cuinadiari.blogspot.com.es/2011/12/massa-de-crepes.html" style="text-align: left;" target="_blank">crepes</a><span style="text-align: left;"> i coberts amb beixamel de ceps.</span></p><p align="justify">Temps: Farcit: 1 hora- preferible fer-lo amb antelació (es pot tenir congelat); crepes i muntatge 1 hora.</p> <p><a href="https://lh3.googleusercontent.com/-3eLrs3aUBFE/XBS-9m_w7EI/AAAAAAAAf34/JnMEj1BgT6UPT17eb99Qp35qk7jTAkg_ACHMYCw/s1600-h/1-4-crepes-peus-polastre-ppa2-294"><img alt="1-4-crepes peus polastre-ppa2-29" border="0" height="271" src="https://lh3.googleusercontent.com/-SpVqfSzSBic/XBS--fTC_8I/AAAAAAAAf38/-_OCMo4wCgIvmHh2JzSLZiclB7fP530WwCHMYCw/1-4-crepes-peus-polastre-ppa2-29_thu?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="1-4-crepes peus polastre-ppa2-29" width="340" /></a><br /><strong></strong></p><p align="justify">Entrecot amb <a href="http://cuinadiari.blogspot.com/2011/12/milfulles-de-verdura-i-rullo-de-cabra.html" target="_blank"><strong>Milfulles de verdures i rul·lo de cabra amb dues salses</strong></a><strong>. </strong>El milfulls també queda molt bé acompanyant un tall de peix fet a la planxa/forn. Tota la verdura la pots fer amb antelació i després escalfar-la. Temps: 15 minuts. </p><p align="justify"><a href="https://lh3.googleusercontent.com/-x7I2TtPfNbs/XBS-_NvAWgI/AAAAAAAAf4A/svKRi5SQt34TydyHY0nEAexWJlrCWhYJACHMYCw/s1600-h/1-1-milfulls%2Btricolor%2Bamb%2Brulo%2Bcabra%2Bi%2B2%2Bsalses-7ETO%2Bppal-cuinadiari%255B3%255D"><img alt="1-1-milfulls tricolor amb rulo cabra i 2 salses-7ETO ppal-cuinadiari" height="240" src="https://lh3.googleusercontent.com/-fnTIiGo3ZWo/XBS-_76sRgI/AAAAAAAAf4E/9zm-wggTTKApjh8b1S7xGQA9kViCtGruQCHMYCw/1-1-milfulls%2Btricolor%2Bamb%2Brulo%2Bcabra%2Bi%2B2%2Bsalses-7ETO%2Bppal-cuinadiari_thumb%255B1%255D?imgmax=800" style="display: inline;" title="1-1-milfulls tricolor amb rulo cabra i 2 salses-7ETO ppal-cuinadiari" width="320" /></a></p><p align="justify"></p><p align="justify"><strong><a href="http://cuinadiari.blogspot.com.es/2014/11/espatlla-de-xai-al-forn.html" target="_blank">Espatlla de xai al forn</a></strong>: Recepta d’elaboració súper senzilla. És el forn qui fa la feina. Temps: 1 hora i mitja </p><p align="justify"><a href="https://lh3.googleusercontent.com/-fp7sa7pHm0Q/XBS_A9_yhEI/AAAAAAAAf4I/XdO2WFYpmKo7wGKVa2j_Zlw-bMExsFy0wCHMYCw/s1600-h/2-1-espatlla%2Bxai%2Bforn%2Bcuinadiari-ppal3%255B3%255D"><img alt="2-1-espatlla xai forn cuinadiari-ppal3" height="212" src="https://lh3.googleusercontent.com/-XtNHF08I8Hc/XBS_BgMYn4I/AAAAAAAAf4M/-JzEEFC8Qhk3O7n0HTSKh6BKoqJ9_GaEgCHMYCw/2-1-espatlla%2Bxai%2Bforn%2Bcuinadiari-ppal3_thumb%255B1%255D?imgmax=800" style="display: inline;" title="2-1-espatlla xai forn cuinadiari-ppal3" width="320" /></a></p><p align="justify"><a href="http://cuinadiari.blogspot.com/2011/12/espinacs-ceps-i-ou-poche.html" target="_blank"><strong>Espinacs, ceps i ou poché</strong></a><strong>:</strong> impressionant combinació d’ingredients. Es pot preparar tot amb antelació (fins i tot tenir-ho congelat) excepte l’ou poché. Minuts abans de servir es munta el plat i es fa l’ou poché. Temps: 1 hora. </p><p align="justify"></p><p align="justify"></p><p align="justify"><strong><a href="https://lh3.googleusercontent.com/-ycISpxrdUjU/XBS_C60SHjI/AAAAAAAAf4Q/guWWGUwUopk1Er3z_nvspH8AjlCXFQLNQCHMYCw/s1600-h/1-1-poche%2Bespinacs%2Bi%2Bceps-27etippal-cuinadiari%255B3%255D"><img alt="1-1-poche espinacs i ceps-27etippal-cuinadiari" height="240" src="https://lh3.googleusercontent.com/-QFCo_Y3EDZc/XBS_DtGdiWI/AAAAAAAAf4U/UilLm7YuJAc0OVjPgBOx7NEnvosoioCTwCHMYCw/1-1-poche%2Bespinacs%2Bi%2Bceps-27etippal-cuinadiari_thumb%255B1%255D?imgmax=800" style="display: inline;" title="1-1-poche espinacs i ceps-27etippal-cuinadiari" width="320" /></a></strong></p><strong><a href="http://cuinadiari.blogspot.com.es/2015/12/farcellets-de-wonton-o-canelons-de_21.html" target="_blank">Farcellets de pasta wonton amb verdures, gambes i ceps:</a> </strong>l’alternativa lleugera als canelons. També podries fer-lo com entrant. <p align="justify"><a href="https://lh3.googleusercontent.com/-41OPpXUqfPE/XBS_EzJXyEI/AAAAAAAAf4Y/UPeY2W56R68_iNIfb_5ihiryYVrCk_m_QCHMYCw/s1600-h/1-4-Farcellets%2Bwonton%2Bverdura%2Bgambes%2Bceps-cuinadiari-ppal%2B2%255B3%255D"><img alt="1-4-Farcellets wonton verdura gambes ceps-cuinadiari-ppal 2" height="210" src="https://lh3.googleusercontent.com/-hd6dQK6l2oQ/XBS_FswL5aI/AAAAAAAAf4c/gZ1VUIwwuPse4YI0qbr-8DxFF2CVhjtGACHMYCw/1-4-Farcellets%2Bwonton%2Bverdura%2Bgambes%2Bceps-cuinadiari-ppal%2B2_thumb%255B1%255D?imgmax=800" style="display: inline;" title="1-4-Farcellets wonton verdura gambes ceps-cuinadiari-ppal 2" width="320" /></a></p><p align="justify"><a href="http://cuinadiari.blogspot.com.es/2012/06/filet-de-porc-farcit-amb-pernilbaco.html?utm_source=BP_recent"><strong>Filet de porc farcit amb pernil, formatge i codonyat</strong></a><strong> acompanyat de </strong><a href="http://cuinadiari.blogspot.com.es/2012/06/creilles-senceres-de-guarnicio-fetes-al.html?utm_source=BP_recent"><strong>creïlles senceres de guarnició</strong></a> o <strong><a href="http://cuinadiari.blogspot.com.es/2012/01/pure-de-creilles-patates-al-microones.html" target="_blank">puré de creïlles (patates)</a>:</strong> el contrast del salat del pernil/bacon i el formatge amb el codonyat i la salseta de Pedro Ximénez és molt bo. Temps: ~1 hora + refredar i tallar </p><p align="justify"><a href="https://lh3.googleusercontent.com/-HPWf343tm8A/XBS_HB_O4LI/AAAAAAAAf4g/jvTRjjCIq1IjtsLAPfG0VerMFqTzt6K8gCHMYCw/s1600-h/2-1-filet%2Bporc%2Bfarcit%2Bbacon%2Bformatge%2Bcodonyat-ppal%255B4%255D"><img alt="2-1-filet porc farcit bacon formatge codonyat-ppal" height="213" src="https://lh3.googleusercontent.com/-dBMp3gVkr-E/XBS_ICm_ifI/AAAAAAAAf4k/vTjj0k4NyscwY6nI0d0qRdRc-EA2LKsSQCHMYCw/2-1-filet%2Bporc%2Bfarcit%2Bbacon%2Bformatge%2Bcodonyat-ppal_thumb%255B1%255D?imgmax=800" style="display: inline;" title="2-1-filet porc farcit bacon formatge codonyat-ppal" width="320" /></a></p> <p><strong><a href="http://cuinadiari.blogspot.com/2017/10/filet-de-porc-iberic-amb-salsa-de.html" target="_blank">Filet de porc ibèric amb salsa de xampinyons i bacó</a>: </strong>fer amb antelació. Temps: si deixes la carn en salmorra necessitaràs de 4-8 hores + 1h i mitja d’elaboració.</p><p><a href="https://lh3.googleusercontent.com/-2b3T0PBdgz0/XBX5hMjos1I/AAAAAAAAf_8/vsxcbdIVuFg38Cu8s-0_bdUO6fRVmpHvgCHMYCw/s1600-h/2-2-filet%2Bde%2Bporc%2Bsalsa%2Bxampinyons%2Bcuinadiari-ppal%2B2%255B3%255D"><img alt="2-2-filet de porc salsa xampinyons cuinadiari-ppal 2" height="213" src="https://lh3.googleusercontent.com/-QDfbjzezyKQ/XBX5iDm4vZI/AAAAAAAAgAA/aEsFGp4CZSMlIYB9DFDEd4pUx2aQ3BszQCHMYCw/2-2-filet%2Bde%2Bporc%2Bsalsa%2Bxampinyons%2Bcuinadiari-ppal%2B2_thumb%255B1%255D?imgmax=800" style="display: inline;" title="2-2-filet de porc salsa xampinyons cuinadiari-ppal 2" width="320" /></a></p><p><a href="http://cuinadiari.blogspot.com.es/2014/09/fricando-de-vedella-amb-moixernons.html" target="_blank"><strong>Fricandó de vedella amb moixernons</strong></a><strong>: </strong>elaboració llarga (dues hores i mitja) però pots tenir-lo fet amb antelació. Ideal per quan sou molts, a més, agrada a la majoria de la gent. </p><p align="justify"><a href="https://lh3.googleusercontent.com/--Q2RbLVfces/XBS_KhVvJwI/AAAAAAAAf4o/jiBbScc4MLgUiCt3toq_eNVd1GOzU-mCgCHMYCw/s1600-h/2-1-Fricando%2BCuinadiari-ppal2%255B3%255D"><img alt="2-1-Fricando Cuinadiari-ppal2" height="215" src="https://lh3.googleusercontent.com/-t7_OhCKslCA/XBS_LsjFGrI/AAAAAAAAf4s/pXmDpYB6y_YwhEegui3Qj8UDvrUocQjWACHMYCw/2-1-Fricando%2BCuinadiari-ppal2_thumb%255B1%255D?imgmax=800" style="display: inline;" title="2-1-Fricando Cuinadiari-ppal2" width="320" /></a></p><p style="background-color: white; font-family: "Walter Turncoat"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative; text-align: left;"><b><a href="https://cuinadiari.blogspot.com/2020/12/galtes-de-porc-al-vi-de-porto.html" target="_blank">Galtes de porc al vi de Porto</a>:</b><span style="font-weight: normal;"> aposta segura per quan tens convidats. Meloses, gustose i fàcils de fer.</span></p><p style="background-color: white; font-family: "Walter Turncoat"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; font-weight: normal; line-height: normal; margin: 0.75em 0px 0px; position: relative; text-align: left;"></p><div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg8Q4Y5Vb_kZwsJhzz3mYe_g0Jrg01TFnH4bVicKJUnbv77zmrlJXRIEG4aJjWE41ixTEw5s3Lcc_DjaxF9vU0INEeYpzuFsFpjaONi_Wo5GQdPETX7pJwKLCVoP4LEGOwrpAc_M4X3pC7BDZhSjFvEUhXC-9FmOYIx0eBcGiDArAr-c5QHV7DUXIyjVdjR" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="640" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEg8Q4Y5Vb_kZwsJhzz3mYe_g0Jrg01TFnH4bVicKJUnbv77zmrlJXRIEG4aJjWE41ixTEw5s3Lcc_DjaxF9vU0INEeYpzuFsFpjaONi_Wo5GQdPETX7pJwKLCVoP4LEGOwrpAc_M4X3pC7BDZhSjFvEUhXC-9FmOYIx0eBcGiDArAr-c5QHV7DUXIyjVdjR" width="240" /></a></div><br /><br /><p></p><p align="justify"><br /></p><p align="justify"><br /></p><p align="justify"><br /></p><p align="justify"><br /></p><p align="justify"><br /></p><p align="justify"><br /></p><p align="justify"><a href="http://cuinadiari.blogspot.com/2011/11/llobarro-amb-botifarra-de-ceba-morcilla.html" style="text-align: left;" target="_blank"><strong>Llobarro amb botifarra de ceba (morcilla) i melmelada de fruits rojos</strong></a><strong style="text-align: left;">:</strong><span style="text-align: left;"> un plat de contrastos que no deixarà els teus convidats indiferents. A a més no és un plat gens laboriós. Temps: 10 minuts.</span></p><p align="justify"><a href="https://lh3.googleusercontent.com/-ibzX1FHT6zU/XBS_M6LIkCI/AAAAAAAAf4w/vYrnyJ2Iva8vvfJ59Uke75IkbaaL4kV4gCHMYCw/s1600-h/2-2-llobarro%2Bamb%2Bbotifarra%2Bi%2Bmelmelada-8ETI-cuinadiari%255B3%255D"><img alt="2-2-llobarro amb botifarra i melmelada-8ETI-cuinadiari" height="240" src="https://lh3.googleusercontent.com/-9WbcQ4UCF1I/XBS_NltdLNI/AAAAAAAAf40/nv4_BsTBlYIfSDVr-kT7UXbPes7BJOvlwCHMYCw/2-2-llobarro%2Bamb%2Bbotifarra%2Bi%2Bmelmelada-8ETI-cuinadiari_thumb%255B1%255D?imgmax=800" style="display: inline;" title="2-2-llobarro amb botifarra i melmelada-8ETI-cuinadiari" width="320" /></a></p><p align="justify"><strong></strong></p><p align="justify"><a href="http://cuinadiari.blogspot.com/2011/12/conill-amb-llagostins.html" target="_blank"><strong>Mar i muntanya de conill o pollastre amb llagostins</strong></a>: un plat gens complicat i s més, deliciós. Si no t’agrada el conill el pots fer amb pollastre i també canviar els llagostins per gambes o escamarlans. Es pot preparar amb antelació i fins i tot tenir-lo congelat. Temps: 1 hora + repòs. </p> <p align="justify"><a href="https://lh3.googleusercontent.com/-eBdCms_a-P4/XBS_Ohb1MPI/AAAAAAAAf44/voeddbw4gGoGVCflX5ofG6xDnBv5xYvDgCHMYCw/s1600-h/2-1-conill-llagostins-2-ppal-marc2-E%255B2%255D"><img alt="2-1-conill llagostins 2-ppal marc2-ETI-" border="0" height="247" src="https://lh3.googleusercontent.com/-CQnAsBFcgJ0/XBS_Prv-eiI/AAAAAAAAf48/JtrPG3_4oZoCZ0BWiMUV10eYPusd_K96ACHMYCw/2-1-conill-llagostins-2-ppal-marc2-E?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="2-1-conill llagostins 2-ppal marc2-ETI-" width="340" /></a></p><strong> </strong><p align="justify"></p><p align="justify"><a></a><a href="http://cuinadiari.blogspot.com.es/2013/06/pits-de-pollastre-farcits-amb-pernil-i.html" target="_blank"><strong>Pits de pollastre farcits</strong></a><strong> </strong>(1 hora llarga) </p><p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx32yBcR1nGEDIm0qfm9ewe5iiViCEcZ4KPIQOIo5noKDi-LSSsSVzfGpfeshGfFgG6Lnl7cjSODcIfHZ8_hDmAPK7K29_cSaGYjcmQKY3NNQZ5q1NPeXkXzQz9AtSvbE1RIOEcX5MFFZn/s1600-h/2-1-pit+pollastre+farcit-cuinadiari-ppal1%255B3%255D"><img alt="2-1-pit pollastre farcit-cuinadiari-ppal1" height="213" src="https://lh3.googleusercontent.com/-32-CzPAbYS8/XBS_R4P_pBI/AAAAAAAAf5E/bic8lE_IzdEElAv3jD1_2QaFIVlT1z7NwCHMYCw/2-1-pit%2Bpollastre%2Bfarcit-cuinadiari-ppal1_thumb%255B1%255D?imgmax=800" style="display: inline;" title="2-1-pit pollastre farcit-cuinadiari-ppal1" width="320" /></a></p><p align="justify"><strong><a href="http://cuinadiari.blogspot.com.es/2012/11/putxero-valencia-amb-pilotes-i-cigrons.html" target="_blank">Putxero o escudella de Nadal amb pilotes</a>:</strong> un plat ben complet amb una elaboració llarga però que un cop tot a l’olla, no requereix que estigues per ell. A més, el pots tenir fet amb antelació. Amb aquesta recepta pots servir una sopa d’arròs o una Sopa de galets amb ou dur, trossets de pollastre, etc. o bé servir deixar la carn a part. Temps: 3 hores encara que bastant inactives. </p><p align="justify"><a href="https://lh3.googleusercontent.com/-SCQF086B7b0/XBS_Sqb09xI/AAAAAAAAf5I/QAi8GM4WTj0r3jJ9KGxwLB7-II0OCM97gCHMYCw/s1600-h/1-2-putxero%2Bcigrons%2Bpilotes-ppal-1-%255B75%255D"><img alt="1-2-putxero cigrons pilotes-ppal-1-" height="232" src="https://lh3.googleusercontent.com/-cqllEjcL8Ao/XBS_TmOVnVI/AAAAAAAAf5M/65VLM8Ih6bAy7IkfMsNMPxBxulIeUB83wCHMYCw/1-2-putxero%2Bcigrons%2Bpilotes-ppal-1-_thumb%255B71%255D?imgmax=800" style="display: inline;" title="1-2-putxero cigrons pilotes-ppal-1-" width="271" /></a></p><p><a href="http://cuinadiari.blogspot.com.es/2012/12/salmo-amb-torro.html" target="_blank"><strong>Salmó amb Torró</strong></a><strong>: </strong>també juguem amb contrastos, aquest cop amb un ingredient molt nadalenc: el torró. Elaboració molt ràpida i senzilla. Temps: 30 minuts. </p><p align="justify"><a href="https://lh3.googleusercontent.com/-3G0Xl_pyB5E/XBS_VKsqj3I/AAAAAAAAf5U/H6ATnVT10z0sfh1TMnckMPuh9QBz8bMAwCHMYCw/s1600-h/2-2-salmo-torro-ppal5"><img alt="2-2-salmo torro-ppal" border="0" height="233" src="https://lh3.googleusercontent.com/-3gW5ocXS-Ek/XBS_Vxs27JI/AAAAAAAAf5Y/uO6NYVrO8DcvxMCg7ddQlhwuL3rWx5T-ACHMYCw/2-2-salmo-torro-ppal_thumb2?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="2-2-salmo torro-ppal" width="340" /></a> </p> <p><a href="http://cuinadiari.blogspot.com.es/2012/12/sopa-de-galets-farcits-de-carn.html" target="_blank"><strong>Sopa de galets farcits de carn</strong></a><strong>:</strong> Un plat molt nadalenc que pot semblar complicat i entretingut però quan li agafes la seguida a farcir els galets ho fas en un tres i no res. Temps: 2-3 hores caldo; 25 minuts preparar i coure els galets.<b> </b> </p><p align="justify"><a href="https://lh3.googleusercontent.com/-FI_bfvy1sdg/XBS_W-IIxeI/AAAAAAAAf5c/Pv68sdo_GMkPoHu65NpWxFX_FzAlp78lgCHMYCw/s1600-h/1-2-sopa%2Bde%2Bgalets%2Bfarcits-cuinadiari-ppal%255B4%255D"><img alt="1-2-sopa de galets farcits-cuinadiari-ppal" height="213" src="https://lh3.googleusercontent.com/-UxJ6jqK5vlo/XBS_X4bpCoI/AAAAAAAAf5g/stdRfcpmS-IT1iY1-RANjSqLDzPZ2aUCgCHMYCw/1-2-sopa%2Bde%2Bgalets%2Bfarcits-cuinadiari-ppal_thumb%255B2%255D?imgmax=800" style="display: inline;" title="1-2-sopa de galets farcits-cuinadiari-ppal" width="320" /></a></p><p align="justify"><a href="http://cuinadiari.blogspot.com/2011/12/timbal-de-bacalla-amb-salsa-de-tomaca.html" target="_blank"><strong>Timbal de bacallar amb salsa de tomaca i creïlles</strong></a>: la salsa de tomaca i el bacallar el pots tenir preparat amb antelació i fins i tot tenir-los congelats.Temps: 1 horeta.</p><p align="justify"><a></a></p><p align="justify"><a href="https://lh3.googleusercontent.com/-G_jZqLl_7E0/XBS_Yycc6YI/AAAAAAAAf5k/55vZFdTJttULYbAzoaxTu_5sIFs_l1tWwCHMYCw/s1600-h/2-2-bacallar%2Bpatates%2Btomaca-7-cuinadiari%255B3%255D"><img alt="2-2-bacallar patates tomaca-7-cuinadiari" height="240" src="https://lh3.googleusercontent.com/-TC8w_nCz7g0/XBS_Z4P-FJI/AAAAAAAAf5o/yGwV_3C6MpcO-Qy4_HDQGW65khhpMEGlQCHMYCw/2-2-bacallar%2Bpatates%2Btomaca-7-cuinadiari_thumb%255B1%255D?imgmax=800" style="display: inline;" title="2-2-bacallar patates tomaca-7-cuinadiari" width="320" /></a></p><p align="justify"><a href="http://cuinadiari.blogspot.com.es/2015/11/saltimbocca.html" target="_blank"><strong>Saltimbocca:</strong></a><strong> </strong>un plat bastant ràpid i fàcil de fer </p><p align="justify"><a href="https://lh3.googleusercontent.com/-kNzbOuPF67M/XBS_a-DkgKI/AAAAAAAAf5w/0_OxIMJV8NAL7FrJQjQGibhHeWPpHsVeQCHMYCw/s1600-h/2-1-Saltimboca-cuinadiari-ppal22"><img alt="2-1-Saltimboca cuinadiari-ppal2" border="0" height="227" src="https://lh3.googleusercontent.com/-t73nunFdmkA/XBS_cRUiHgI/AAAAAAAAf50/S3sCgWQbMdocr6NTR6-fU5YJ6L7ZBp9GwCHMYCw/2-1-Saltimboca-cuinadiari-ppal2_thum?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="2-1-Saltimboca cuinadiari-ppal2" width="330" /></a> </p><p align="justify"><strong></strong><b style="font-family: "Walter Turncoat"; text-align: left;"><a href="https://cuinadiari.blogspot.com/2020/11/saltimbocca-amb-pressa-iberica-i.html" style="color: #274e13; text-decoration-line: none;">SALTIMBOCCA AMB PRESSA IBERICA I XAMPINYONS</a>:</b><span style="font-family: "Walter Turncoat"; text-align: left;"> <span style="font-family: "Trebuchet MS", Trebuchet, sans-serif; text-align: justify;">versió diferent, feta amb pressa ibèrica i xampinyons.</span></span></p><div class="post-body entry-content" id="post-body-7100113464360858985" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; line-height: 1.4; position: relative; width: 672.005px;"><p style="font-size: 15.4px;"></p><div class="separator" style="clear: both; font-size: 15.4px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKpYEk1iBtYCjOxdQf987sVmIcasWrzk5Zn-23VuHe94F-uRDkQjwg2LVL-NzzL3nRxPq1dABirrDUN5auFSVctI1RZmqylldQfIsWZdQOBBk4SBSHNn_e-tBM5fdVVROoH_Vq8EmL35Kn/s600/2-1-saltimbocca+pressa+iberica-cuinadiari+ppal-.jpg" style="clear: left; color: #274e13; float: left; margin-bottom: 1em; margin-left: 1em; text-decoration-line: none;"><img border="0" data-original-height="407" data-original-width="600" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKpYEk1iBtYCjOxdQf987sVmIcasWrzk5Zn-23VuHe94F-uRDkQjwg2LVL-NzzL3nRxPq1dABirrDUN5auFSVctI1RZmqylldQfIsWZdQOBBk4SBSHNn_e-tBM5fdVVROoH_Vq8EmL35Kn/w320-h217/2-1-saltimbocca+pressa+iberica-cuinadiari+ppal-.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div><br /><span face=""Trebuchet MS", Trebuchet, sans-serif" style="font-size: 15.4px;"><br /></span><p style="font-size: 15.4px;"></p><p align="justify" style="font-size: 15.4px;"><span style="text-align: left;"><br /></span></p><p align="justify" style="font-size: 15.4px;"><span style="text-align: left;"><br /></span></p><p align="justify" style="font-size: 15.4px;"><span style="text-align: left;"><br /></span></p><p align="justify" style="font-size: 15.4px;"><span style="text-align: left;"><br /></span></p><p align="justify" style="font-size: 15.4px;"><span style="text-align: left;"><br /></span></p><p align="justify" style="font-size: 15.4px;"><span style="text-align: left;"><br /></span></p><p align="justify" style="font-size: 15.4px;"><strong style="background-color: transparent; text-align: left;">També us pot anar bé consultar la secció de <a href="http://cuinadiari.blogspot.com.es/2011/07/3-guarnicions-i-salses-index-amb-fotos.html" target="_blank">guarnicions i salses</a> per acompanyar els vostres plats:</strong></p></div><p align="center"><a href="http://cuinadiari.blogspot.com.es/2011/07/3-guarnicions-i-salses-index-amb-fotos.html"><img alt="3-Guarnicions i Salses-thumb" border="0" height="283" src="https://lh3.googleusercontent.com/-aAAQz-CLYQw/XBS_dTAc4FI/AAAAAAAAf54/RWk1AmqYi78ey2M6qskcuOlQez9rZpaPACHMYCw/3-Guarnicions-i-Salses-thumb4?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="3-Guarnicions i Salses-thumb" width="370" /></a></p> <p align="justify"><strong>…I els propers suggeriments, els <a href="http://cuinadiari.blogspot.com.es/2012/12/propostes-per-al-nadal-iiipostres-i.html" target="_blank">Dolços de Nadal</a>.</strong> </p><p align="justify"><strong></strong> </p><p><strong><font color="#400000" size="4">Bon profit i Bones festes!!</font></strong></p><p><a href="https://lh3.googleusercontent.com/-OE1_mXTcQ8k/XBT0ayATyKI/AAAAAAAAf-0/4RhBFf39JU817fWhpRn7FyPUc6Wpsi6swCHMYCw/s1600-h/cenefa-nadal11"><img alt="cenefa nadal" border="0" height="12" src="https://lh3.googleusercontent.com/-R7UDBh5oDus/XBT0b5Cv6hI/AAAAAAAAf-4/1mqZb1QLpDQ0CDaOCEQYEsJpI2iom3ahwCHMYCw/cenefa-nadal_thumb3?imgmax=800" style="background-image: none; border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="cenefa nadal" width="411" /></a></p><p align="justify"><b style="color: #990000; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: left;"><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;">T’han agradat les propostes? Tens dubtes o suggeriments? Si en fas alguna, comparteix la teua experiència amb nosaltres.</span></i></b></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal;"><span style="color: #990000;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;">Assabenta’t de les actualitzacions de Cuinadiari, subscrivint-te a la nostra newsletter o seguint-nos a <a href="https://www.instagram.com/cuinadiari/" style="color: #274e13; text-decoration-line: none;" target="_blank">Instagram</a>, <a href="https://www.facebook.com/CuinaDiari/" style="color: #274e13; text-decoration-line: none;">Facebook</a>, </span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><a href="https://www.pinterest.es/cuinadiari/" style="color: #274e13; text-decoration-line: none;">Pinterest</a></span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"> o </span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><a href="https://twitter.com/cuinadiari" style="color: #274e13; text-decoration-line: none;">Twitter</a></span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;">.</span></i></b><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><o:p></o:p></span></span></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="color: #990000; font-size: 11.5pt;">Moltes gràcies per seguir-nos!!</span></i></b></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="color: #990000; font-size: 11.5pt;">Marta</span></i></b></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal;"><span style="font-family: "Times New Roman"; font-size: medium;">(Entrada publicada per primera vegada Desembre 2011 i actualitzada cada any amb noves propostes)</span></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p>Marta CuinaDiarihttp://www.blogger.com/profile/14634456978656759486noreply@blogger.com1tag:blogger.com,1999:blog-4926410875700531244.post-86396266471102777442023-10-15T19:19:00.005+02:002023-12-17T22:53:21.071+01:00SARDINES FUMADES (SARDINES EN SAL FUMADA)<p style="text-align: justify;">Diuen que les estacions càlides són la millor època per la sardina, concretament els mesos que no porten "R", del maig a l'agost. Tot i això, fa un parell de setmanes vaig trobar aquestes "supersardines" i no em vaig poder resistir a compar-les. I és que amb la calor que està fent aquest any, al pas que anem menjarem sardines amb els torrons!</p><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjLzpQ5SjmorGgQngZH776ff-LFU-ctwgKY3u9rqNkeCXOwBLM1_oLziDOixWSQYnUT6VI0YqsOxL_3H2Sn0nV63-LXLySURVN6mOTyG98WRS1OI5yj6j43BhgS4mp-B6UfkESWRWYPs9a41BnH6JXFIwjpvc2_FeSJTtoUt2BZItYbTulafE540peoO3Cm" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3968" data-original-width="2976" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjLzpQ5SjmorGgQngZH776ff-LFU-ctwgKY3u9rqNkeCXOwBLM1_oLziDOixWSQYnUT6VI0YqsOxL_3H2Sn0nV63-LXLySURVN6mOTyG98WRS1OI5yj6j43BhgS4mp-B6UfkESWRWYPs9a41BnH6JXFIwjpvc2_FeSJTtoUt2BZItYbTulafE540peoO3Cm=w480-h640" width="480" /></a></div><br /><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">Com eren tan grans vaig decidir preparar-les amb sal fumada. No les havia fetes mai, i se suposa que la forma autèntica de fumar les sardines és fent-ho amb fum (obvi), però venen una sal fumada que et facilita moltíssim la feina i en qüestió de no res, tens aquesta delícia preparada. Això sí, és aconsellable congelar el peix uns dies i que després que l'hages salat, també el deixes en oli un poc. Tot i que aquest últim punt no és del tot necessari, crec que millora els sabors, o almenys a mi m'ho sembla.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><br /></span></div></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4eN8cYrPC3NDL2RZzgQZBjo5lyV8OrKxo7b0IElU7Rq1GLvCesaxLIZiUdqb-1Fl6eMcGjG-WiSbBTl8Tl3J6okuvHXmYmnS7i3PN3FqKsC8VD1ZNtonSgUZHRny1sKZRD0Db2p-_tcdUA0P5Q7qV9f0gAWmhfWXrxT8QutaomzYiGZ5wv95TnV1-05-a/s3968/2-2-Sardina%20fumada%20cuinadiari%20ppal1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3968" data-original-width="2976" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4eN8cYrPC3NDL2RZzgQZBjo5lyV8OrKxo7b0IElU7Rq1GLvCesaxLIZiUdqb-1Fl6eMcGjG-WiSbBTl8Tl3J6okuvHXmYmnS7i3PN3FqKsC8VD1ZNtonSgUZHRny1sKZRD0Db2p-_tcdUA0P5Q7qV9f0gAWmhfWXrxT8QutaomzYiGZ5wv95TnV1-05-a/w480-h640/2-2-Sardina%20fumada%20cuinadiari%20ppal1.jpg" width="480" /></a></div><br /><p>I què passa si no trobem sardines tan maques i grans? Doncs queda't per aquí, que al final de la recepta et donaré una alternativa! 😉</p><p><span style="color: #660000;"><b>Ingredients:</b></span></p><p></p><ul style="text-align: left;"><li>sardines fresques ben grosses</li><li>sal fumada</li><li>oli per conservar-les</li></ul><div><b><span style="color: #660000;">Estris:</span></b> ganivet, escatador, carmanyola de vidre</div><div><br /></div><div><b><span style="color: #660000;">Elaboració:</span></b></div><p></p><div><a name='more'></a><ul><p style="background: white;"><span face=""Trebuchet MS", sans-serif" style="font-size: 11.5pt;"></span></p></ul><p class="MsoNormal"><span lang="ES-TRAD"></span></p><p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"></p></div><p></p><div><span style="color: #660000;"><b><br /></b></span></div><div><span style="color: #660000;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEht3ewqMDJVw-GmMIgp2fuxt89BSSx4pWYNtq0jTUENxFO1Y8Behv5p1P_e0crcnMhtccXEbpnaa72T7INxEBaccPX9H68i21D4E40L_U80Q5GtiLYpU60b82MUlJmcsu0KxTE0EUleN1jo9ToB2k5ZdErx1ql2WP08VCa5Vzxd-T720ueR9bUlKMJDMN7n" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2880" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEht3ewqMDJVw-GmMIgp2fuxt89BSSx4pWYNtq0jTUENxFO1Y8Behv5p1P_e0crcnMhtccXEbpnaa72T7INxEBaccPX9H68i21D4E40L_U80Q5GtiLYpU60b82MUlJmcsu0KxTE0EUleN1jo9ToB2k5ZdErx1ql2WP08VCa5Vzxd-T720ueR9bUlKMJDMN7n=w480-h640" width="480" /></a></div><br /><br /></b></span></div><div>1.- Fes-te amb unes sardines ben fresques i grosses. Escata-les i neteja-les traient-los els budells i repassant-les amb aigua. </div><div><br /></div><div>2.- Prepara els filets: retalla'ls una mica la part de la panxa i així els filets quedaran més guapets. Trau l'espina l<span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; font-size: 15.4px;">liscant el polze o la punta d'un ganivet amb molta cura per la part de dins de la sardina per tal de </span><strong style="font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;">separar la carn d’un dels filets</strong><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; font-size: 15.4px;">. Fes el mateix amb l'altre llom. </span></div><div><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; font-size: 15.4px;"><br /></span></div><div><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; font-size: 15.4px;">3.- Congela els filets ben estirats i ben tapats durant 5-6 dies.</span></div><div><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; font-size: 15.4px;"><br /></span></div><div><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; font-size: 15.4px;">4.- Trau els filets del congelador i quan estiguen descongelats, posa un llit de sal fumada al fons d'un recipient de vidre. Posa una capa de lloms de sardina i torna a tapar amb una altra capa de sal. Repeteix el procés fins a cobrir totes les sardines. </span></div><div><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; font-size: 15.4px;"><br /></span></div><div><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; font-size: 15.4px;">5.- Deixa amb la sal a dins la nevera d'1 a 2 hores, dependrà de com t'agraden de curades. Jo les meues les he deixades 2 hores i no es noten crues.</span></div><div><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; font-size: 15.4px;"><br /></span></div><div><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; font-size: 15.4px;">6.- Desprès d'aquest temps, repassa-les amb aigua i eixuga-les amb un tovalló de paper.</span></div><div><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; font-size: 15.4px;"><br /></span></div><div><span face="Trebuchet MS, Trebuchet, sans-serif"><span style="background-color: white; font-size: 15.4px;">7.- Torna-les a ficar en un recipient de vidre, aquest cop, preferiblement amb tapa i conserva fins al moment que vulgues utilitzar-les.</span></span></div><div><span face="Trebuchet MS, Trebuchet, sans-serif"><span style="background-color: white; font-size: 15.4px;"><br /></span></span></div><div><span face="Trebuchet MS, Trebuchet, sans-serif"><span style="background-color: white; font-size: 15.4px;">8.- Abans de servir-les, treu-los la pell ficant un ganivent entre la carn i la pell.</span></span></div><div><span face="Trebuchet MS, Trebuchet, sans-serif"><span style="background-color: white; font-size: 15.4px;"><br /></span></span></div><div><span face="Trebuchet MS, Trebuchet, sans-serif"><span style="background-color: white; font-size: 15.4px;">9.- Serveix-les amb torradetes amb mantega, amb tomaca, amb amanides, o diga'ns, com penses tu que querarien bé?</span></span></div><div><span face="Trebuchet MS, Trebuchet, sans-serif"><span style="background-color: white; font-size: 15.4px;"><br /></span></span></div><div><span face="Trebuchet MS, Trebuchet, sans-serif"><span style="background-color: white; font-size: 15.4px;"><br /></span></span></div><div><span face="Trebuchet MS, Trebuchet, sans-serif"><span style="background-color: white; font-size: 15.4px;">I l'alternativa? </span></span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; font-size: 15.4px;">Uns filets de verat!!</span></div><div><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; font-size: 15.4px;"><br /></span></div><div><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; font-size: 15.4px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgSB_oKEhVYnB-wht_heycfv-X8uh6MxUcXJoUZRGRjEe4nSYU4HaKIlTPo3-KCV75Vw_rEd63CRIcjVNndpW2ZhXy6vLxOZo7pGBgbnwL96gXtocPTpon2s5nRAc3iEdzCjeU9lJBvlOLCfMfmY8IUR1J0usDenTGnFmDGu5H8d3XV0MIjauG9FFUzc7g3" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3968" data-original-width="2976" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgSB_oKEhVYnB-wht_heycfv-X8uh6MxUcXJoUZRGRjEe4nSYU4HaKIlTPo3-KCV75Vw_rEd63CRIcjVNndpW2ZhXy6vLxOZo7pGBgbnwL96gXtocPTpon2s5nRAc3iEdzCjeU9lJBvlOLCfMfmY8IUR1J0usDenTGnFmDGu5H8d3XV0MIjauG9FFUzc7g3=w480-h640" width="480" /></a></div><br /><br /></span></div><div>Què us semblen?</div><div><br /></div><div>El procediment és el mateix. Fins i tot pots demanar al peixater que et prepare els filets, els congeles i els fas de la mateixa manera. Amb la sal, també els he deixat un parell d'hores.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhXUR8d-D_zr_v22deEu_Cuy5hhbxr8Gf4vy9-4T-TJtFA1GBI76spCKw0Doq43ly0ZCslP7FYgp5CLlM8fq9TUGs2RKQTVSEuC6FvwtaRi5Np88gFXkrS9qkXXOvf-pDs99cBa8yvMczM_21D8oY1Bay_n2fL1Yej3JOQ-kQVqkBTk-Db5S96XU8kFFFRF" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2880" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhXUR8d-D_zr_v22deEu_Cuy5hhbxr8Gf4vy9-4T-TJtFA1GBI76spCKw0Doq43ly0ZCslP7FYgp5CLlM8fq9TUGs2RKQTVSEuC6FvwtaRi5Np88gFXkrS9qkXXOvf-pDs99cBa8yvMczM_21D8oY1Bay_n2fL1Yej3JOQ-kQVqkBTk-Db5S96XU8kFFFRF=w480-h640" width="480" /></a></div><br />Gaudiu!!</div><p></p><p class="MsoNormal" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><b><span face=""Trebuchet MS",sans-serif" lang="CA" style="color: #990000; font-size: 11.5pt;">Bon profit!</span></b></p><div><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal; margin-bottom: 0cm;"><span style="color: #990000;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;">T’ha agradat la recepta? Tens dubtes o suggeriments? Si la fas, comparteix la teua experiència amb nosaltres.</span></i></b><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><o:p></o:p></span></span></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal;"><span style="color: #990000;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;">Assabenta’t de les actualitzacions de Cuinadiari, subscrivint-te a la nostra newsletter o seguint-nos a <a href="https://www.instagram.com/cuinadiari/" style="text-decoration-line: none;" target="_blank">Instagram</a>, <a href="https://www.facebook.com/CuinaDiari/" style="text-decoration-line: none;">Facebook</a>, </span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><a href="https://www.pinterest.es/cuinadiari/" style="text-decoration-line: none;"><span>Pinterest</span></a></span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"> o </span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><a href="https://twitter.com/cuinadiari" style="text-decoration-line: none;"><span>Twitter</span></a></span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;">.</span></i></b><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><o:p></o:p></span></span></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="color: #990000; font-size: 11.5pt;">Moltes gràcies per seguir-nos!!</span></i></b></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="color: #990000; font-size: 11.5pt;">Marta</span></i></b></p></div>Marta CuinaDiarihttp://www.blogger.com/profile/14634456978656759486noreply@blogger.com1tag:blogger.com,1999:blog-4926410875700531244.post-90079804739867953192023-09-24T18:07:00.003+02:002023-12-17T22:53:43.001+01:00CIGRONS AMB MORCILLA DE BURGOS I OU FERRAT<p>Esta setmana vaig estar a Burgos per feina i l'Almudena ens va portar "morcilla de Burgos" de Sotopalacios, boníssima, d'una altra lliga de la que podem comprar per aquí. </p><p>El primer dia en vam menjar fregideta amb pebrots del piquillo i avui ens hem atrevit amb estos cigrons amb ou que estan per llepar-se els dits.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJpJgbI5xlh-izj-sm4q_FSD-TrqIHglOFJCeCcnukKTE6zQtY7azFttz7bVOk1vry2qToEwomAuzXnq0ij3NGbGzjI6GQRESG2dJZvR_upArcA0UrJ_CH5xrX0p3JvWrrjPZBEFSut3GkZQcCNnWOhXYc0xXrV7rpMZmzamI1imvulbZCmO4Jcothxs0A/s3968/1-5-Cigrons%20amb%20mocilla%20Burgos%20i%20ou%20ppal.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3968" data-original-width="2976" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJpJgbI5xlh-izj-sm4q_FSD-TrqIHglOFJCeCcnukKTE6zQtY7azFttz7bVOk1vry2qToEwomAuzXnq0ij3NGbGzjI6GQRESG2dJZvR_upArcA0UrJ_CH5xrX0p3JvWrrjPZBEFSut3GkZQcCNnWOhXYc0xXrV7rpMZmzamI1imvulbZCmO4Jcothxs0A/w480-h640/1-5-Cigrons%20amb%20mocilla%20Burgos%20i%20ou%20ppal.jpg" width="480" /></a></div><br /><p><b><span lang="CA"><span style="color: #660000;">Ingredients:</span></span></b></p>
<p class="MsoNormal"><b><span lang="CA" style="mso-ansi-language: CA;"><span style="color: #660000;">Els cigrons:</span><o:p></o:p></span></b></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li><span lang="CA" style="mso-ansi-language: CA;">500 g cigrons</span></li><li><span lang="CA" style="mso-ansi-language: CA;">2-3 litres d’aigua</span></li><li><span lang="CA" style="mso-ansi-language: CA;">4 carlotes</span></li><li><span lang="CA" style="mso-ansi-language: CA;">1 carabasseta
menuda</span></li><li><span lang="CA" style="mso-ansi-language: CA;">2 cebes</span></li><li><span lang="CA" style="mso-ansi-language: CA;">4 dents all</span></li><li><span lang="CA" style="mso-ansi-language: CA;">1-2 fulles de
llorer</span></li><li><span lang="CA" style="mso-ansi-language: CA;">1 cullerada de
pebre en gra</span></li><li><span lang="CA" style="mso-ansi-language: CA;">1 os de pernil</span></li><li><span lang="CA" style="mso-ansi-language: CA;">Sal</span></li><li><span lang="CA" style="mso-ansi-language: CA;">1 raig d’oli</span></li></ul><p></p>
<p class="MsoNormal"><span lang="CA" style="mso-ansi-language: CA;"><o:p> </o:p></span><b><span lang="CA">Per a la picada:</span></b></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li><span lang="CA" style="mso-ansi-language: CA;">3-4 llesques de
pa</span></li><li><span lang="CA" style="mso-ansi-language: CA;">Un bon grapat d’ametlles</span></li><li><span lang="CA" style="mso-ansi-language: CA;">1 pebrot xoricer</span></li><li><span lang="CA" style="mso-ansi-language: CA;">2 grans d’all tallats
a rodanxes</span></li></ul><p></p>
<p class="MsoNormal"><b><span lang="CA" style="mso-ansi-language: CA;">Per a servir:<o:p></o:p></span></b></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li><span lang="CA" style="mso-ansi-language: CA;">2 rodanxes
grosses de morcilla de Burgos per persona + 3 rodanxes per barrejar amb els cigrons</span></li><li><span lang="CA" style="mso-ansi-language: CA;">1 ou fregit per
persona</span></li><li><span lang="CA" style="mso-ansi-language: CA;">1 piparra per
persona</span></li><li><span lang="CA" style="mso-ansi-language: CA;">pebre-roig</span></li></ul><p></p>
<p class="MsoNormal"><b><span lang="CA" style="mso-ansi-language: CA;"><o:p> </o:p></span></b></p>
<p class="MsoNormal"><b><span lang="CA" style="mso-ansi-language: CA;"><span style="color: #660000;">Elaboració:<o:p></o:p></span></span></b></p>
<p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifETm5HK5l1mFdQRXcgeFLuzllP2-NcBbZwYvjaCeeoa_mZbXfRo1lHPTcjcbNrC01LXXi9Xzba50czTCOxc4DzTVVw8gGe_9U3LvVV-xLDuDRwjYxaFCCxuC1iVHi_upnFDZQBTgjesO7-FbpqbdqJ4doCse0YQ4EadldrE9ScVIVmfN6iVeDDcVyVcFp/s2880/1-5-Cigrons%20amb%20mocilla%20Burgos%20i%20ou%20pas%20a%20pas.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2880" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifETm5HK5l1mFdQRXcgeFLuzllP2-NcBbZwYvjaCeeoa_mZbXfRo1lHPTcjcbNrC01LXXi9Xzba50czTCOxc4DzTVVw8gGe_9U3LvVV-xLDuDRwjYxaFCCxuC1iVHi_upnFDZQBTgjesO7-FbpqbdqJ4doCse0YQ4EadldrE9ScVIVmfN6iVeDDcVyVcFp/w480-h640/1-5-Cigrons%20amb%20mocilla%20Burgos%20i%20ou%20pas%20a%20pas.jpg" width="480" /></a></div><b><span lang="CA" style="mso-ansi-language: CA;"><span style="color: #660000;"><p class="MsoNormal"><b><span lang="CA" style="mso-ansi-language: CA;"><span style="color: #660000;"><br /></span></span></b></p>A. Cou els
cigrons:</span><o:p></o:p></span></b><p></p>
<p class="MsoNormal"><span lang="CA" style="mso-ansi-language: CA;">1.- La nit d’abans
posa en remull els cigrons. També els pots estovar amb antelació i tenir-los al
congelador.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="CA" style="mso-ansi-language: CA;">2.- Posa el
<b>pebrot xoricer en aigua calenta</b>. (jo havia posat una nyora també, però el pebrot
acostuma a tenir més carn).<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="CA" style="mso-ansi-language: CA;">3.- Posa els
<b>cigrons</b> a l’olla de pressió i agrega les <b>carlotes </b>i les <b>cebes </b>pelades, la
<b>carabasseta </b>a trossos, els <b>alls</b>, la fulla de <b>llorer</b>, el <b>pebre </b>i l’<b>os de pernil</b>.
Cobreix amb <b>aigua </b>(aproximadament 2 litres) i fica una mica de sal. Tanca l’olla i cuina’ls per 35
minuts.<o:p></o:p></span></p>
<p class="MsoNormal"><b><span lang="CA" style="mso-ansi-language: CA;"><span style="color: #660000;">B. La picada</span><o:p></o:p></span></b></p>
<p class="MsoNormal"><span lang="CA" style="mso-ansi-language: CA;">4.- En una paella
fregeix el <b>pa</b>, les <b>ametlles </b>i els <b>alls tallats </b>a rodanxes. En el got de la
batedora, tritura-ho tot juntament amb la carn del <b>pebrot xoricer.</b> Reserva.<o:p></o:p></span></p>
<p class="MsoNormal"><b><span lang="CA" style="mso-ansi-language: CA;"><o:p> </o:p></span></b></p><p class="MsoNormal"><b><span lang="CA"><span style="color: #660000;">...i seguim
amb els cigrons..</span>.</span></b></p>
<p class="MsoNormal"><span lang="CA" style="mso-ansi-language: CA;">5.- Una vegada estan
el cigrons cuits, trau la <b>verdura</b> i <b>tritura-la</b> amb una mica del
caldo i un parell de cullerades de cigrons.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="CA" style="mso-ansi-language: CA;">6.- Cola els <b>cigrons</b>
i fica’ls a una cassola. No llences el caldo. El podràs fer servir per a unes
altres elaboracions i per a donar-li una mica de melositat a aquest plat.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="CA" style="mso-ansi-language: CA;">7.- Agrega la <b>picada</b>
a l’olla on tens els cigrons i esmicola unes 3 rodanxes de <b>morcilla</b>. Afegeix
una mica del <b>caldo</b> fins que obtingues una consistència melosa.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="CA" style="mso-ansi-language: CA;">8.- En una paella
a part <b>fregeix</b> els trossos de <b>morcilla</b> per les dues bandes i fes
un <b>ou ferrat</b> per persona<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="CA" style="mso-ansi-language: CA;"><o:p> </o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDRv9cXOkuGJ1baNu5puMjyjXwYMrqEjdIlmzLQ24Sc1Fqi42HoWwPkmW3lQ8desvL83cqz0vzDqBtiNEAiS0Xt_K_2yRLPMIYjrUuk78IiQn9h5FnT_h2iADqRuRlzQzsk1Zy8YY7jmaZla08BPFwSJzgPJ0GpcNeZ2eWAqa0M2cBbo9gsLCAV5NCtgxP/s3968/IMG_20230924_151842.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3968" data-original-width="2976" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDRv9cXOkuGJ1baNu5puMjyjXwYMrqEjdIlmzLQ24Sc1Fqi42HoWwPkmW3lQ8desvL83cqz0vzDqBtiNEAiS0Xt_K_2yRLPMIYjrUuk78IiQn9h5FnT_h2iADqRuRlzQzsk1Zy8YY7jmaZla08BPFwSJzgPJ0GpcNeZ2eWAqa0M2cBbo9gsLCAV5NCtgxP/s320/IMG_20230924_151842.jpg" width="240" /></a></div><br /><p></p>
<p class="MsoNormal"><b><span lang="CA" style="mso-ansi-language: CA;"><span style="color: #660000;">Muntatge del
plat:</span><o:p></o:p></span></b></p>
<p class="MsoNormal"><span lang="CA" style="mso-ansi-language: CA;">9.- Posa <b>una
base del puré de verdures</b> al plat. Fica damunt els <b>cigrons</b>, <b>l’ou
fregit</b> i un parell de rodanxes de <b>morcilla</b>. Decora amb una <b>piparra </b>i una mica de <b>pebre- roig</b>.<o:p></o:p></span></p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy7D0UQ_8INwp9YkOyol4WQjO4CQLHyw1TeHxLHiJI68BpjuQfSMEIRM_Yw8akCT1IFzTEFrG1F7t1d---uJC3nRg7Rzs0aHEu2y6IjRg4yBEaSq3K7k99Ry1GqdC3r4R3s788LjOnpwpaivWy5BJz8Dbx2lowdfF2h9g4hDkE9n62pG4SOCA_oMbNgFon/s3968/1-5-Cigrons%20amb%20mocilla%20Burgos%20i%20ou%20ppal2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3968" data-original-width="2976" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy7D0UQ_8INwp9YkOyol4WQjO4CQLHyw1TeHxLHiJI68BpjuQfSMEIRM_Yw8akCT1IFzTEFrG1F7t1d---uJC3nRg7Rzs0aHEu2y6IjRg4yBEaSq3K7k99Ry1GqdC3r4R3s788LjOnpwpaivWy5BJz8Dbx2lowdfF2h9g4hDkE9n62pG4SOCA_oMbNgFon/w480-h640/1-5-Cigrons%20amb%20mocilla%20Burgos%20i%20ou%20ppal2.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p class="MsoNormal">10.- Menja-ho trencant
l’ou i barrejant-ho tot.</p><p></p>
<p class="MsoNormal"><span lang="CA" style="mso-ansi-language: CA;"><o:p> </o:p></span>Gaudeix!</p><p class="MsoNormal">Muchas gracias Almudena por estas cosas tan ricas!! 😋</p>
<p class="MsoNormal"><b><span face=""Trebuchet MS",sans-serif" lang="CA" style="color: #990000; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Bon profit!</span></b></p><p></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal; margin-bottom: 0cm;"><span style="color: #990000;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;">T’ha agradat la recepta? Tens dubtes o suggeriments? Si la fas, comparteix la teua experiència amb nosaltres.</span></i></b><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><o:p></o:p></span></span></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal;"><span style="color: #990000;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;">Assabenta’t de les actualitzacions de Cuinadiari, subscrivint-te a la nostra newsletter o seguint-nos a <a href="https://www.instagram.com/cuinadiari/" style="text-decoration-line: none;" target="_blank">Instagram</a>, <a href="https://www.facebook.com/CuinaDiari/" style="text-decoration-line: none;">Facebook</a>, </span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><a href="https://www.pinterest.es/cuinadiari/" style="text-decoration-line: none;"><span>Pinterest</span></a></span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"> o </span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><a href="https://twitter.com/cuinadiari" style="text-decoration-line: none;"><span>Twitter</span></a></span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;">.</span></i></b><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><o:p></o:p></span></span></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="color: #990000; font-size: 11.5pt;">Moltes gràcies per seguir-nos!!</span></i></b></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="color: #990000; font-size: 11.5pt;">Marta</span></i></b></p><p></p>Marta CuinaDiarihttp://www.blogger.com/profile/14634456978656759486noreply@blogger.com0tag:blogger.com,1999:blog-4926410875700531244.post-53934442032199990322023-05-26T20:16:00.004+02:002023-12-17T22:53:58.279+01:00LLOBARRO AMB PATATES, XAMPINYONS I BACÓ<p><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">Llobarro sobre un llit de creïlles, ceba, xampinyons,
bacó i llet evaporada. </span></p><p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;">Què et sembla aquest plat? A nosaltres ens ha agradat
molt. La salseta de les creïlles queda cremosa i amb molt de
sabor gràcies a les espècies que hem utilitzat, juntament amb els bolets i el
contrast del bacó. </span></p><p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgilBPk4YW0mJ_PsE0gglGT7wpqcMiF-U6t7zA3OAgRhzVWil5_y1-TuVtfIhoOtQiWla9DV2vkFMLV4JqSLIioI17OTqMlsvqT_AzWfimM9I8_pjJWEkcTDCXFRllHRilR4KPnKEwz7FLTVfqJ2y7tTf2-1JcHx1qriaj0IMxcgD2S0gE1xj7sbK5OGA/s3968/2-2%20Llobarro%20creilles%20baco%20cuinadiari-ppal1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3968" data-original-width="2976" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgilBPk4YW0mJ_PsE0gglGT7wpqcMiF-U6t7zA3OAgRhzVWil5_y1-TuVtfIhoOtQiWla9DV2vkFMLV4JqSLIioI17OTqMlsvqT_AzWfimM9I8_pjJWEkcTDCXFRllHRilR4KPnKEwz7FLTVfqJ2y7tTf2-1JcHx1qriaj0IMxcgD2S0gE1xj7sbK5OGA/w480-h640/2-2%20Llobarro%20creilles%20baco%20cuinadiari-ppal1.jpg" width="480" /></a></div><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><br /></span></p>Hem elaborat la meitat de la recepta a l'olla i, quan hem
afegit el peix, l'hem acabat de coure al forn.</span><p></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span lang="CA" style="color: maroon; font-family: "Times New Roman",serif; font-size: 13.5pt; mso-ansi-language: CA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Ingredients:</span></b><span lang="CA" style="color: black; font-family: "Times New Roman",serif; font-size: 13.5pt; mso-ansi-language: CA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p></o:p></span></p>
<ul type="disc">
<li class="MsoNormal" style="color: black; line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="CA" style="font-family: "Times New Roman",serif; font-size: 13.5pt; mso-ansi-language: CA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 bon raig d’oli d’oliva<o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="CA" style="font-family: "Times New Roman",serif; font-size: 13.5pt; mso-ansi-language: CA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1-2 cebes <o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="CA" style="font-family: "Times New Roman",serif; font-size: 13.5pt; mso-ansi-language: CA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">2 alls tallats a làmines<o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="CA" style="font-family: "Times New Roman",serif; font-size: 13.5pt; mso-ansi-language: CA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">5 creïlles mitjanes* (patates)<o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="CA" style="font-family: "Times New Roman",serif; font-size: 13.5pt; mso-ansi-language: CA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">300 g de xampinyons tallats a làmines<o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="CA" style="font-family: "Times New Roman",serif; font-size: 13.5pt; mso-ansi-language: CA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">4 talls de bacó tallat a trossos o una caixeta de bacó tallat (aprox.
100 g)<o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="CA" style="font-family: "Times New Roman",serif; font-size: 13.5pt; mso-ansi-language: CA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Sal, pebre, orenga i pols de ceps<o:p></o:p></span></li>
</ul>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span lang="CA" style="color: black; font-family: "Times New Roman",serif; font-size: 13.5pt; mso-ansi-language: CA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">-Per a la picada:</span></b><span lang="CA" style="color: black; font-family: "Times New Roman",serif; font-size: 13.5pt; mso-ansi-language: CA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p></o:p></span></p>
<ul type="disc">
<li class="MsoNormal" style="color: black; line-height: normal; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="CA" style="font-family: "Times New Roman",serif; font-size: 13.5pt; mso-ansi-language: CA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">2 alls<o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; line-height: normal; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="CA" style="font-family: "Times New Roman",serif; font-size: 13.5pt; mso-ansi-language: CA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">unes branquetes de julivert<o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; line-height: normal; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="CA" style="font-family: "Times New Roman",serif; font-size: 13.5pt; mso-ansi-language: CA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">un raig de fino<o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; line-height: normal; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="CA" style="font-family: "Times New Roman",serif; font-size: 13.5pt; mso-ansi-language: CA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">200 ml de llet evaporada <o:p></o:p></span></li>
</ul>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span lang="CA" style="color: black; font-family: "Times New Roman",serif; font-size: 13.5pt; mso-ansi-language: CA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">-El peix:</span></b><span lang="CA" style="color: black; font-family: "Times New Roman",serif; font-size: 13.5pt; mso-ansi-language: CA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p></o:p></span></p>
<ul type="disc">
<li class="MsoNormal" style="color: black; line-height: normal; mso-list: l2 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="CA" style="font-family: "Times New Roman",serif; font-size: 13.5pt; mso-ansi-language: CA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">2 llobarros grans<o:p></o:p></span></li>
</ul>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span lang="CA" style="color: maroon; font-family: "Times New Roman",serif; font-size: 13.5pt; mso-ansi-language: CA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Estris:</span></b><span lang="CA" style="color: black; font-family: "Times New Roman",serif; font-size: 13.5pt; mso-ansi-language: CA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"> cassola apta al
forn, morter / túrmix<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span lang="CA" style="color: maroon; font-family: "Times New Roman",serif; font-size: 13.5pt; mso-ansi-language: CA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Elaboració:</span></b><span lang="CA" style="color: black; font-family: "Times New Roman",serif; font-size: 13.5pt; mso-ansi-language: CA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="CA" style="color: black; font-family: "Times New Roman",serif; font-size: 13.5pt; mso-ansi-language: CA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1.- Talla les verdures: la ceba en juliana i les
creïlles i els xampinyons en rodanxes regulars, no massa gruixudes.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="CA" style="color: black; font-family: "Times New Roman",serif; font-size: 13.5pt; mso-ansi-language: CA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">2.- Posa un bon raig d’oli en una cassola apta per al
forn i on càpiga el peix. Sofregeix la ceba i els alls.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="CA" style="color: black; font-family: "Times New Roman",serif; font-size: 13.5pt; mso-ansi-language: CA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">3.- Afegeix el bacó fins que estiga una mica daurat<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="CA" style="color: black; font-family: "Times New Roman",serif; font-size: 13.5pt; mso-ansi-language: CA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">4.- Seguidament posa les creïlles, una mica de sal,
pebre, orenga i una culleradeta de pols de ceps. Deixa que es cuinen uns 8
minuts.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="CA" style="color: black; font-family: "Times New Roman",serif; font-size: 13.5pt; mso-ansi-language: CA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">5.- Fica els xampinyons i després de remenar una mica,
tira-li un raig de fino i deixa coure uns 5-7 minuts amb l’olla tapada.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="CA" style="color: black; font-family: "Times New Roman",serif; font-size: 13.5pt; mso-ansi-language: CA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">6.- Preescalfa el forn a 180º amb la funció de ventilador.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="CA" style="color: black; font-family: "Times New Roman",serif; font-size: 13.5pt; mso-ansi-language: CA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">7.- Prepara una picada amb 2 alls, unes branquetes de
julivert, un raig de fino, la llet evaporada i un xic de sal.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="CA" style="color: black; font-family: "Times New Roman",serif; font-size: 13.5pt; mso-ansi-language: CA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">8. Col·loca el peix a dins de l’olla, i tira-li la
picada per sobre. Enforna durant 15-20 minuts o fins que el peix estiga cuit. A
mitja cocció obre el forn i tira-li suquet per sobre amb una cullera.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="CA" style="color: black; font-family: "Times New Roman",serif; font-size: 13.5pt; mso-ansi-language: CA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">6.- Trau del forn i serveix.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><b><i></i></b></p><div class="separator" style="clear: both; text-align: center;"><b><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgglIgdVZZR08qZc5ohab6AWCT5Hra37gDnH8SmjL19eXIWIeehwliAfBFQb1OYXJtjrZ2nRWZa7bcxEqFDJzHMvdnAb0GktUcMfiGsb_LYp2eCLDdxRXe-xopLXihvOhHx78lXEL27rjy9Hb9R06IRl2M8OEF-AcaDJJ6syR7vwOW4ajRThqc_HHycPg/s2880/2-2%20Llobarro%20creilles%20baco%20cuinadiari-pas%20a%20pas.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2880" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgglIgdVZZR08qZc5ohab6AWCT5Hra37gDnH8SmjL19eXIWIeehwliAfBFQb1OYXJtjrZ2nRWZa7bcxEqFDJzHMvdnAb0GktUcMfiGsb_LYp2eCLDdxRXe-xopLXihvOhHx78lXEL27rjy9Hb9R06IRl2M8OEF-AcaDJJ6syR7vwOW4ajRThqc_HHycPg/w480-h640/2-2%20Llobarro%20creilles%20baco%20cuinadiari-pas%20a%20pas.jpg" width="480" /></a></i></b></div><b><span face=""Trebuchet MS",sans-serif" lang="CA" style="color: #990000; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><b><span face=""Trebuchet MS",sans-serif" lang="CA" style="color: #990000; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><br /></span></b></p>Bon profit!</span></b><p></p>
<p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal; margin-bottom: 0cm;"><span style="color: #990000;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;">T’ha agradat la recepta? Tens dubtes o suggeriments? Si la fas, comparteix la teua experiència amb nosaltres.</span></i></b><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><o:p></o:p></span></span></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal;"><span style="color: #990000;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;">Assabenta’t de les actualitzacions de Cuinadiari, subscrivint-te a la nostra newsletter o seguint-nos a <a href="https://www.instagram.com/cuinadiari/" style="text-decoration-line: none;" target="_blank">Instagram</a>, <a href="https://www.facebook.com/CuinaDiari/" style="text-decoration-line: none;">Facebook</a>, </span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><a href="https://www.pinterest.es/cuinadiari/" style="text-decoration-line: none;"><span>Pinterest</span></a></span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"> o </span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><a href="https://twitter.com/cuinadiari" style="text-decoration-line: none;"><span>Twitter</span></a></span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;">.</span></i></b><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><o:p></o:p></span></span></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="color: #990000; font-size: 11.5pt;">Moltes gràcies per seguir-nos!!</span></i></b></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="color: #990000; font-size: 11.5pt;">Marta</span></i></b></p>Marta CuinaDiarihttp://www.blogger.com/profile/14634456978656759486noreply@blogger.com0tag:blogger.com,1999:blog-4926410875700531244.post-28285318097525958172023-04-04T17:25:00.005+02:002023-04-04T17:25:00.177+02:00BATUT DE FRUITS VERMELLS<p><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">Què tal un batut de fruits vermells carregat de vitamines i antioxidants per començar el dia o per berenar? 🍓🍒🍓Que tingau un bon dia! 🧡</span></p><p><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.instagram.com/p/Cqmn_AlommZ/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="3968" data-original-width="2976" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNW5FRsKNnS_DOzJnbr6MhhVVja_7sGKweefdjCfaPOiNN3ZCI_24icPnFisch0v66uRAWHZDMP-SO_9EcGHwUr084gh2jCWSYrXiPShoops2gGaxqNSTB6lGow-kz9jCO3UPvKr1kUjA-2n-9d-iLel8DX-AzG56bFiJFxAQySfxITz2VBqyO8qIa2w/w480-h640/7-Smoothie_fruits_vermells_cuinadiari_ppal1%5B1%5D.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><b><span style="color: #660000;">Ingredients: </span></b><p></p><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">✔️125 g fruits vermells congelats,</span><br style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">✔️200 g llet (vegetal d'ametlla o civada o vaca),</span><br style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">✔️2 cullerades de llavors de cànyem,</span><br style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">✔️1 cullerada de chia (si pot ser, remullada amb antelació amb aigua),</span><br style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;">✔️per endolcir: 2 dàtils o 1/2 plàtan</span><div><br /></div><div><b style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"><span style="color: #660000;">Elaboració:</span></b></div><div><br /></div><div>1.- Fica tots els ingredients en la batedora / thermomix i bat aproximadament durant un minut o minut i mig fins que quede una textura cremosa.</div><div><br /></div><div>2.- Serveix acabat de fer.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.instagram.com/p/Cqmn_AlommZ/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="2160" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2OF02C7ONnlVeDsusLhvNSVn-xS8KMzMaM1ttiLaetizyJCOU0zm5q5sliQ1vePExQCPuHeua8wymgnWqCb3-PNF0H3hwmw3vxsaUzMAveQqLC2XqUMK9mhcA0DnlfEpS3AXGqis6zpLRs-jjISFdSxtrCsLxlpx6ZlyKi5eu_bIF-Vkel_uqc5bTfA/w640-h640/7-Smoothie_fruits_vermells_cuinadiari_pas_a_pas%5B1%5D.jpg" width="640" /></a></div><br /><div><br /></div><div><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><b><span face=""Trebuchet MS", sans-serif" lang="CA" style="color: #990000; font-size: 11.5pt;">Temps total:</span></b><span face=""Trebuchet MS", Trebuchet, sans-serif" lang="CA" style="font-size: 11.5pt;"> 3 minuts</span></p><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal;"><span style="color: #990000;"><b><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;">Bon profit!</span></b><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><o:p></o:p></span></span></p><p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal;"><b style="color: #990000;"><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;">T’ha agradat la recepta? Tens dubtes o suggeriments? Si la fas, comparteix la teua experiència amb nosaltres.</span></i></b></p><p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal;"><span style="color: #990000;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;">Assabenta’t de les actualitzacions de Cuinadiari, subscrivint-te a la nostra newsletter o seguint-nos a <a href="https://www.instagram.com/cuinadiari/" style="color: #274e13; text-decoration-line: none;" target="_blank">Instagram</a>, <a href="https://www.facebook.com/CuinaDiari/" style="color: #274e13; text-decoration-line: none;">Facebook</a>, </span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><a href="https://www.pinterest.es/cuinadiari/" style="color: #274e13; text-decoration-line: none;">Pinterest</a></span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"> o </span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><a href="https://twitter.com/cuinadiari" style="color: #274e13; text-decoration-line: none;">Twitter</a></span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;">.</span></i></b><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><o:p></o:p></span></span></p><p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="color: #990000; font-size: 11.5pt;">Moltes gràcies per seguir-nos!!</span></i></b></p><p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="color: #990000; font-size: 11.5pt;">Marta</span></i></b></p></div></div><div><br style="background-color: white;" /><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz _aa9_ _a6hd" href="https://www.instagram.com/explore/tags/cuinadiari/" role="link" style="-webkit-tap-highlight-color: transparent; background-color: white; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; list-style: none; margin: 0px; outline: none; overflow-wrap: break-word; padding: 0px; text-decoration-line: none; touch-action: manipulation;" tabindex="0">#cuinadiari</a><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"> </span><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz _aa9_ _a6hd" href="https://www.instagram.com/explore/tags/cuinadiarisaludable/" role="link" style="-webkit-tap-highlight-color: transparent; background-color: white; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; list-style: none; margin: 0px; outline: none; overflow-wrap: break-word; padding: 0px; text-decoration-line: none; touch-action: manipulation;" tabindex="0">#cuinadiarisaludable</a><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"> </span><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz _aa9_ _a6hd" href="https://www.instagram.com/explore/tags/batut/" role="link" style="-webkit-tap-highlight-color: transparent; background-color: white; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; list-style: none; margin: 0px; outline: none; overflow-wrap: break-word; padding: 0px; text-decoration-line: none; touch-action: manipulation;" tabindex="0">#batut</a><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"> </span><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz _aa9_ _a6hd" href="https://www.instagram.com/explore/tags/alimentaci%C3%B3conscient/" role="link" style="-webkit-tap-highlight-color: transparent; background-color: white; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; list-style: none; margin: 0px; outline: none; overflow-wrap: break-word; padding: 0px; text-decoration-line: none; touch-action: manipulation;" tabindex="0">#alimentacióconscient</a><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"> </span><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz _aa9_ _a6hd" href="https://www.instagram.com/explore/tags/antiinflamatori/" role="link" style="-webkit-tap-highlight-color: transparent; background-color: white; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; list-style: none; margin: 0px; outline: none; overflow-wrap: break-word; padding: 0px; text-decoration-line: none; touch-action: manipulation;" tabindex="0">#antiinflamatori</a><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"> </span><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz _aa9_ _a6hd" href="https://www.instagram.com/explore/tags/nutrici%C3%B3antiinflamat%C3%B2ria/" role="link" style="-webkit-tap-highlight-color: transparent; background-color: white; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; list-style: none; margin: 0px; outline: none; overflow-wrap: break-word; padding: 0px; text-decoration-line: none; touch-action: manipulation;" tabindex="0">#nutricióantiinflamatòria</a><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"> </span><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz _aa9_ _a6hd" href="https://www.instagram.com/explore/tags/dietaantiinflamat%C3%B2ria/" role="link" style="-webkit-tap-highlight-color: transparent; background-color: white; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; list-style: none; margin: 0px; outline: none; overflow-wrap: break-word; padding: 0px; text-decoration-line: none; touch-action: manipulation;" tabindex="0">#dietaantiinflamatòria</a><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"> </span><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz _aa9_ _a6hd" href="https://www.instagram.com/explore/tags/menjarsaludable/" role="link" style="-webkit-tap-highlight-color: transparent; background-color: white; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; list-style: none; margin: 0px; outline: none; overflow-wrap: break-word; padding: 0px; text-decoration-line: none; touch-action: manipulation;" tabindex="0">#menjarsaludable</a><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"> </span><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz _aa9_ _a6hd" href="https://www.instagram.com/explore/tags/vidasaludable/" role="link" style="-webkit-tap-highlight-color: transparent; background-color: white; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; list-style: none; margin: 0px; outline: none; overflow-wrap: break-word; padding: 0px; text-decoration-line: none; touch-action: manipulation;" tabindex="0">#vidasaludable</a><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"> </span><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz _aa9_ _a6hd" href="https://www.instagram.com/explore/tags/vidasana/" role="link" style="-webkit-tap-highlight-color: transparent; background-color: white; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; list-style: none; margin: 0px; outline: none; overflow-wrap: break-word; padding: 0px; text-decoration-line: none; touch-action: manipulation;" tabindex="0">#vidasana</a><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"> </span><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz _aa9_ _a6hd" href="https://www.instagram.com/explore/tags/smoothie/" role="link" style="-webkit-tap-highlight-color: transparent; background-color: white; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; list-style: none; margin: 0px; outline: none; overflow-wrap: break-word; padding: 0px; text-decoration-line: none; touch-action: manipulation;" tabindex="0">#smoothie</a><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"> </span><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz _aa9_ _a6hd" href="https://www.instagram.com/explore/tags/receptesantiinflamat%C3%B2ries/" role="link" style="-webkit-tap-highlight-color: transparent; background-color: white; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; list-style: none; margin: 0px; outline: none; overflow-wrap: break-word; padding: 0px; text-decoration-line: none; touch-action: manipulation;" tabindex="0">#receptesantiinflamatòries</a><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"> </span><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz _aa9_ _a6hd" href="https://www.instagram.com/explore/tags/menjarsaludable/" role="link" style="-webkit-tap-highlight-color: transparent; background-color: white; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; list-style: none; margin: 0px; outline: none; overflow-wrap: break-word; padding: 0px; text-decoration-line: none; touch-action: manipulation;" tabindex="0">#menjarsaludable</a><span style="background-color: white; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px;"> </span><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz _aa9_ _a6hd" href="https://www.instagram.com/explore/tags/healthyfood/" role="link" style="-webkit-tap-highlight-color: transparent; background-color: white; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; list-style: none; margin: 0px; outline: none; overflow-wrap: break-word; padding: 0px; text-decoration-line: none; touch-action: manipulation;" tabindex="0">#healthyfood</a><div><br /></div></div>Marta CuinaDiarihttp://www.blogger.com/profile/14634456978656759486noreply@blogger.com0tag:blogger.com,1999:blog-4926410875700531244.post-20803758107817795532023-04-01T10:03:00.002+02:002023-04-01T11:11:13.688+02:00XIPS DE COL KALE<p>Voleu alguna coseta per picar sense massa remordiments? Doncs aquí teniu unes <b>xips de kale</b> que pots preparar en un tres i no res.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ASLRqGjaHwLbNuq8BHc_8FD3mAuKRg5M3Ox65Yki2wVc03kHl6ezNrD1dOgyaqIRW1npvq3XcAnYD2uok_AfwbZVn4YBdMvXywKvwJ_xIkR6eOHM55ew1DPuACPFtmPP7xEwGvHY9ae8nWRSC6ms7dbq_DrlseCtOraeBOSEa6YmGEdEEJR9mLK2KA/s3968/1-1-Xips%20Col%20kale%20cuinadiari%20ppal1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3968" data-original-width="2976" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ASLRqGjaHwLbNuq8BHc_8FD3mAuKRg5M3Ox65Yki2wVc03kHl6ezNrD1dOgyaqIRW1npvq3XcAnYD2uok_AfwbZVn4YBdMvXywKvwJ_xIkR6eOHM55ew1DPuACPFtmPP7xEwGvHY9ae8nWRSC6ms7dbq_DrlseCtOraeBOSEa6YmGEdEEJR9mLK2KA/w480-h640/1-1-Xips%20Col%20kale%20cuinadiari%20ppal1.jpg" width="480" /></a></div><br /><p>Les pots menjar com un snack o com a base d'una <a href="http://cuinadiari.blogspot.com/2023/02/amanida-de-perdiu-escabetxada-amb-col.html" target="_blank">amanida d'escarola</a> com vam fer nosaltres a l'<a href="http://cuinadiari.blogspot.com/2023/02/amanida-de-perdiu-escabetxada-amb-col.html" target="_blank">entrada anterior.</a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLTNRFAtm3vdaF375XyGAItstt2SwKv3OB5Ljf2sFAw9Kw0iXUZ6xNivSsZNzrK1nImH339AEhUfx3dQFZs_dRAg0t7SyF-TObbW16YzV8xsI0Wvb56745b0EhsicuhUEDsyAziL8FSI-Txhv2Lk6HRHKEFAWMiLf1s7E1HeQfT6LYuWabIYPDhRAR5w/s3968/1-1-Amanida%20perdiu%20escabetxada%20kale%20cuinadiari%20ppal.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3968" data-original-width="2976" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLTNRFAtm3vdaF375XyGAItstt2SwKv3OB5Ljf2sFAw9Kw0iXUZ6xNivSsZNzrK1nImH339AEhUfx3dQFZs_dRAg0t7SyF-TObbW16YzV8xsI0Wvb56745b0EhsicuhUEDsyAziL8FSI-Txhv2Lk6HRHKEFAWMiLf1s7E1HeQfT6LYuWabIYPDhRAR5w/w480-h640/1-1-Amanida%20perdiu%20escabetxada%20kale%20cuinadiari%20ppal.jpg" width="480" /></a></div><br /><p><b><span style="color: #660000;">Ingredients:</span></b></p><p></p><ul style="text-align: left;"><li>fulles de col kale netes i seques</li><li>una mica d'oli</li><li>sal</li><li>opcional: llavors de sèsam per servir</li></ul><div><span style="color: #660000;"><b>Elaboració:</b></span></div><p></p><p class="MsoNormal" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: justify;"><span style="font-size: 15.4px;"><span style="color: #660000;"><b>Al microones:</b></span></span></p><p class="MsoNormal" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: justify;"><span style="font-size: 15.4px;">1.- Renta les fulles de col kale, talla el nervi central i trenca-les a trossos. </span></p><p class="MsoNormal" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: justify;"><span style="font-size: 15.4px;">2.- Centrifuga les fulles i/o asseca-les amb un paper de cuina fins que estiguen ben eixutes.</span></p><p class="MsoNormal" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: justify;"><span style="font-size: 15.4px;">3.- Fica'ls sal i oli i remena amb les mans com si els feres un massatge perquè queden ben impregnades amb l'oli. </span></p><p class="MsoNormal" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: justify;"><span style="font-size: 15.4px;"><span style="color: #660000;"></span></span></p><p class="MsoNormal" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: justify;"><span style="font-size: 15.4px;">4.- Cou-les al microones a 900 W. Per a 3-4 fulles necessitaràs al voltant de 3-4 minuts, encara que també dependrà del recipient on ho faces. Si en poses més, hauràs de posar més temps. De tota manera, programa de minut en minut (o minut i mig al principi) i para la cocció quan les toques i estiguen cruixents.</span></p><p class="MsoNormal" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: justify;"><span style="font-size: 15.4px;"><span style="color: #660000;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: 15.4px;"><span style="color: #660000;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhh-WHJ4o3ki_l2tRDYGLd4iGHKxnY0b9Xilb2aiQ1MrXyJ8QL9XiUamPjrrftnfEmjSEDWmAE8lu3Np2yZFkSVe0YTz8SXYKsMKdbYXtaZGuTtRuDCDn514LEuwOFsNQWLgYHa-oLKP5E8LNdCjECq_9QfB2bar_zbSN5tqsgPN2dvxieXoP2RZXVRg/s2880/1-1-Xips%20Col%20kale%20cuinadiari%20pas%20a%20pas%20micro.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2880" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhh-WHJ4o3ki_l2tRDYGLd4iGHKxnY0b9Xilb2aiQ1MrXyJ8QL9XiUamPjrrftnfEmjSEDWmAE8lu3Np2yZFkSVe0YTz8SXYKsMKdbYXtaZGuTtRuDCDn514LEuwOFsNQWLgYHa-oLKP5E8LNdCjECq_9QfB2bar_zbSN5tqsgPN2dvxieXoP2RZXVRg/w480-h640/1-1-Xips%20Col%20kale%20cuinadiari%20pas%20a%20pas%20micro.jpg" width="480" /></a></span></span></div><span style="font-size: 15.4px;"><span style="color: #660000;"><br /><b><br /></b></span></span><p></p><p class="MsoNormal" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: justify;"><span style="font-size: 15.4px;">Escolta al video com cruixen... </span></p><p class="MsoNormal" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxUWa8lGeMVNSB7KGaunJ-W6hxvGVWiQ-Bg3fK4b1WLN69W3pEBcM4Z4x4S_u74QpUxtnH34Q9aNh-2h4C61Q' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><b style="color: #660000; font-size: 15.4px;">Al forn:</b><p></p><p class="MsoNormal" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: justify;"><span style="font-size: 15.4px;">Si no t'agrada utilitzar el microones, també els pots fer en el forn, tot i que trigues més perquè s'ha d'escalfar el forn prèviament i és més fàcil que es cremen. </span></p><p class="MsoNormal" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: justify;">Preescalfa el forn a 180ºC i enforna la col durant 5-7 minuts. </p><p class="MsoNormal" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBRXwTNenWd-M-_TleRmwwCS_u_JRewEC_a_nkzsTBZJJ5ZRMWNEgc0kvJel5sgWNn9SsnIB4hpcECbbJ5pC1MfAThMvCAh3qIqWNS8uHxEsjOlL0CqureqhRyIeF3TObDPblv_V4TDJ0LPmSVDS8EdOayDfN5TVgxMxzlHWUgiHl90eheS-cUDsPkZA/s2880/1-1-Xips%20Col%20kale%20cuinadiari%20pas%20a%20pas%20forn.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2880" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBRXwTNenWd-M-_TleRmwwCS_u_JRewEC_a_nkzsTBZJJ5ZRMWNEgc0kvJel5sgWNn9SsnIB4hpcECbbJ5pC1MfAThMvCAh3qIqWNS8uHxEsjOlL0CqureqhRyIeF3TObDPblv_V4TDJ0LPmSVDS8EdOayDfN5TVgxMxzlHWUgiHl90eheS-cUDsPkZA/w480-h640/1-1-Xips%20Col%20kale%20cuinadiari%20pas%20a%20pas%20forn.jpg" width="480" /></a></div><br /><div class="separator" style="background-color: white; clear: both; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: center;"><br /></div><p><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; font-size: 15.4px;">Deixa refredar i tira-li <b>llavoretes de sèsam</b> per sobre, li donen un toc molt interessant. Remena.</span></p><p><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; font-size: 15.4px;">Si no te les has de menjar totes, conserva-les en un <b>pot de vidre</b>.</span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; font-size: 15.4px;"> </span><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; font-size: 15.4px;">Et duraran molts dies (si ets capaç de resistir-te, clar ;-) ).</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhazNeK2-2-92vtFNBtvZ8MKPhTy57bO9QehPEAW4MuMMYBr2-_5OYATIL7MSfJaf20dfNxwhNHnemH1NKKNU_uHPmCf0eI5eBkwK6_boZ_aDdzBY-7aiIUUIShY-UaWgGwSpWlEI0kgWh4Dy3EXF-oo9RWDCkHQeIBuX4VGS335QycSA2h7bEDLKbOvg/s3968/1-1-Xips%20Col%20kale%20cuinadiari%20ppal2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3968" data-original-width="2976" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhazNeK2-2-92vtFNBtvZ8MKPhTy57bO9QehPEAW4MuMMYBr2-_5OYATIL7MSfJaf20dfNxwhNHnemH1NKKNU_uHPmCf0eI5eBkwK6_boZ_aDdzBY-7aiIUUIShY-UaWgGwSpWlEI0kgWh4Dy3EXF-oo9RWDCkHQeIBuX4VGS335QycSA2h7bEDLKbOvg/w480-h640/1-1-Xips%20Col%20kale%20cuinadiari%20ppal2.jpg" width="480" /></a></div><br /><span face=""Trebuchet MS", Trebuchet, sans-serif" style="background-color: white; font-size: 15.4px;"><br /></span><p></p><p><b style="font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><span face=""Trebuchet MS", sans-serif" lang="CA" style="color: #990000; font-size: 11.5pt;">Temps total:</span></b><span face=""Trebuchet MS", Trebuchet, sans-serif" lang="CA" style="font-size: 11.5pt;"> preparació 3 min, microones 4-5 minuts/ forn 25-30 min (amb escalfament).</span></p><div><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal;"><span style="color: #990000;"><b><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;">Bon profit!</span></b><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><o:p></o:p></span></span></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal; margin-bottom: 0cm;"><span style="color: #990000;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;">T’ha agradat la recepta? Tens dubtes o suggeriments? Si la fas, comparteix la teua experiència amb nosaltres.</span></i></b><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><o:p></o:p></span></span></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal;"><span style="color: #990000;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;">Assabenta’t de les actualitzacions de Cuinadiari, subscrivint-te a la nostra newsletter o seguint-nos a <a href="https://www.instagram.com/cuinadiari/" style="text-decoration-line: none;" target="_blank">Instagram</a>, <a href="https://www.facebook.com/CuinaDiari/" style="text-decoration-line: none;">Facebook</a>, </span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><a href="https://www.pinterest.es/cuinadiari/" style="text-decoration-line: none;"><span>Pinterest</span></a></span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"> o </span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><a href="https://twitter.com/cuinadiari" style="text-decoration-line: none;"><span>Twitter</span></a></span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;">.</span></i></b><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><o:p></o:p></span></span></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="color: #990000; font-size: 11.5pt;">Moltes gràcies per seguir-nos!!</span></i></b></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="color: #990000; font-size: 11.5pt;">Marta</span></i></b></p></div>Marta CuinaDiarihttp://www.blogger.com/profile/14634456978656759486noreply@blogger.com0tag:blogger.com,1999:blog-4926410875700531244.post-73491698449935988782023-02-19T20:34:00.001+01:002023-02-19T21:47:27.315+01:00AMANIDA DE PERDIU ESCABETXADA AMB COL KALE, MAGRANA I TARONJA<p class="MsoNormal" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: justify;"><span lang="CA">Quan fa uns dies vam publicar les <a href="http://cuinadiari.blogspot.com/2023/01/perdius-en-escabetx-de-taronja.html" target="_blank">perdius en escabetx de taronja</a> us vam dir que les havíem fetes arran de </span>quedar enamorats d'una amanida que vam tastar fa uns anys a Can Jubany. El contrast de sabors i textures és el que la fa tan especial: sobre una base de col kale cruixent, es posa escarola o una barreja d'enciams, grans de magrana, trossets de taronja, la perdiu esmicolada i es rega tot amb l'escabetx i una mica de suc de taronja. Boníssima!!</p><p class="MsoNormal" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghSBCzc-NBb-nlvlavLNj45l8Xe-rhSMoagr1Jk7G6AusbrwwTiQ-c55HdKLt7Y5Yt7tc8zk__9VXIVptzXZkR4H-C9GQyh5a1ayekRvgbDxENjSCqEZpTpt2O6M7bpJaPuLxo0qGg7FXOHnKF8wZJkBFnF8ROR8esL5Be5t106NpkHs5mUrbuD1I4Sg/s3968/1-1-Amanida%20perdiu%20escabetxada%20kale%20ppal.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3968" data-original-width="2976" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghSBCzc-NBb-nlvlavLNj45l8Xe-rhSMoagr1Jk7G6AusbrwwTiQ-c55HdKLt7Y5Yt7tc8zk__9VXIVptzXZkR4H-C9GQyh5a1ayekRvgbDxENjSCqEZpTpt2O6M7bpJaPuLxo0qGg7FXOHnKF8wZJkBFnF8ROR8esL5Be5t106NpkHs5mUrbuD1I4Sg/w480-h640/1-1-Amanida%20perdiu%20escabetxada%20kale%20ppal.jpg" width="480" /></a></div><br /><p class="MsoNormal" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><br /></p><p class="MsoNormal" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><b><span style="color: #660000;">Ingredients:</span></b></p><p class="MsoNormal" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"></p><ul style="text-align: left;"><li>unes fulles de col kale</li><li>escarola o fulls d'enciam variats</li><li>magrana</li><li>gallons de taronges o mandarines (sense la pell)</li><li><a href="http://cuinadiari.blogspot.com/2023/01/perdius-en-escabetx-de-taronja.html" target="_blank">perdius escabetxades a la taronja</a></li><li>Vinagreta: barreja una mica de suc de taronja amb el suc de l'escabetx</li></ul><p></p><p class="MsoNormal" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><b><span style="color: #660000;">Elaboració:</span></b></p><p class="MsoNormal" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: justify;"><span style="font-size: 15.4px;">1.- <b>Prepara els xips de kale: </b>Renta unes 3 o 4 fulles de col kale, talla el nervi central i trenca-les a trossos. Asseca-les amb un paper de cuina. Fica'ls sal i oli i remena amb les mans perquè queden ben impregnades. Cou-les uns 3 minuts al microones a 900W. A mitjan cocció, remena-les i vigila perquè es cremen amb facilitat. També les pots fer </span>5-7 minuts al forn preescalfat a 180ºC, però des que he descobert com fer-les amb el microones, m'agrada més el resultat.</p><p class="MsoNormal" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv9SyPhKg_vGZhYs6O-XUD7_JrtsK2qsiUeqXrwrKrhi814umhkrBAGfmTXNQbf5_obdr55jAAdNOjEXbjlraySrWR686vTdYb21K9ClGVe3akmXb6fqCNF5pE3J1VomzzA245oTNrJnJl9APnq8IJiZRjR9yE4TL9DMArstcENzZGCjcZiXyWBvAnNQ/s2880/1-1-Amanida%20perdiu%20escabetxada-xips%20kale.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2880" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv9SyPhKg_vGZhYs6O-XUD7_JrtsK2qsiUeqXrwrKrhi814umhkrBAGfmTXNQbf5_obdr55jAAdNOjEXbjlraySrWR686vTdYb21K9ClGVe3akmXb6fqCNF5pE3J1VomzzA245oTNrJnJl9APnq8IJiZRjR9yE4TL9DMArstcENzZGCjcZiXyWBvAnNQ/w480-h640/1-1-Amanida%20perdiu%20escabetxada-xips%20kale.jpg" width="480" /></a></div><br /><span style="font-size: 15.4px;"><br /></span><p></p><p class="MsoNormal" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;">2.- <b>Munta l'amanida: </b></p><p class="MsoNormal" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"></p><ul style="text-align: left;"><li><span style="font-size: 15.4px;">posa una base de xips de kale</span></li><li>l'escarola o enciams</li><li>granets de magrana</li><li>trossets de taronja o mandarina</li><li>la perdiu esmicolada amb la seua ceba i all</li><li>la vinagreta</li></ul><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYOD4wkcu-Y6QXRclYNojKERtKf8xZM5corSfm5KPYOiC9ZmKdjydkRX1DNXgOswygVl4KZ06nTuG_9UKJBgs3C-1qXBQ8Idh6CYWlTMdgvA7W27frDsRZMBhfRqygebF5w95coXKigCWdzcpkkRg_jXxmKnPksUYaQSC2ndTyxTCq2cjP7i-iX7gx5g/s2880/1-1-Amanida%20perdiu%20escabetxada%20kale%20pas%20a%20pas.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2880" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYOD4wkcu-Y6QXRclYNojKERtKf8xZM5corSfm5KPYOiC9ZmKdjydkRX1DNXgOswygVl4KZ06nTuG_9UKJBgs3C-1qXBQ8Idh6CYWlTMdgvA7W27frDsRZMBhfRqygebF5w95coXKigCWdzcpkkRg_jXxmKnPksUYaQSC2ndTyxTCq2cjP7i-iX7gx5g/w480-h640/1-1-Amanida%20perdiu%20escabetxada%20kale%20pas%20a%20pas.jpg" width="480" /></a></div><br /><p class="MsoNormal" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; text-align: justify;"><b style="color: maroon; font-size: 15.4px;"><span lang="CA" style="font-size: 11.5pt;">Nota:</span></b><span lang="CA" style="font-size: 11.5pt;"><b style="color: maroon;"> </b>a l'entrada anterior t'explicavem com fer l'escabetx de perdiu. Si t'és difícil trobar perdius, ho pots fer amb </span><span style="font-size: 15.3333px;">picantons o </span><span style="font-size: 11.5pt;">pollastre. Una altra opció és utilitzar perdiu escabetxada de llauna, tot i que et recomane que la intentes fer tu.</span></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal;"><b style="font-size: 15.4px;"><span face=""Trebuchet MS", sans-serif" lang="CA" style="color: maroon; font-size: 11.5pt;">Temps total:</span></b><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"> preparació 10 minuts</span></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal;"><b><span face=""Trebuchet MS", sans-serif" lang="CA" style="color: #660000; font-size: 11.5pt;">Bon profit!</span></b><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><o:p></o:p></span></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal; margin-bottom: 0cm;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="color: maroon; font-size: 11.5pt;">T’ha agradat la recepta? Tens dubtes o suggeriments? Si la fas, comparteix la teua experiència amb nosaltres.</span></i></b><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><o:p></o:p></span></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="color: maroon; font-size: 11.5pt;">Assabenta’t de les actualitzacions de Cuinadiari, subscrivint-te a la nostra newsletter o seguint-nos a <a href="https://www.instagram.com/cuinadiari/" style="color: #274e13; text-decoration-line: none;" target="_blank">Instagram</a>, <a href="https://www.facebook.com/CuinaDiari/" style="color: #274e13; text-decoration-line: none;">Facebook</a>, </span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><a href="https://www.pinterest.es/cuinadiari/" style="color: #274e13; text-decoration-line: none;"><span style="color: maroon;">Pinterest</span></a></span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="color: maroon; font-size: 11.5pt;"> o </span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><a href="https://twitter.com/cuinadiari" style="color: #274e13; text-decoration-line: none;"><span style="color: maroon;">Twitter</span></a></span></i></b><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="color: maroon; font-size: 11.5pt;">.</span></i></b><span face=""Trebuchet MS", sans-serif" lang="CA" style="font-size: 11.5pt;"><o:p></o:p></span></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="color: maroon; font-size: 11.5pt;">Moltes gràcies per seguir-nos!!</span></i></b></p><p class="MsoNormal" style="background: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; line-height: normal;"><b><i><span face=""Trebuchet MS", sans-serif" lang="CA" style="color: maroon; font-size: 11.5pt;">Marta</span></i></b></p><p class="MsoNormal" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><br /></p><p class="MsoNormal" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><br /></p><div><br /></div>Marta CuinaDiarihttp://www.blogger.com/profile/14634456978656759486noreply@blogger.com0tag:blogger.com,1999:blog-4926410875700531244.post-26339838924784079462023-01-14T20:27:00.000+01:002023-01-14T20:27:13.325+01:00PERDIUS EN ESCABETX DE TARONJA<p>L'escabetx que més fem a casa és el de verat, però la veritat es que tant les aus com el conill
en escabetx també surten boníssims.</p>
<p class="MsoNormal">L’escabetx, siga
del que siga és un plat senzill de fer i que pots tenir al frigorífic uns dies sense
problemes.</p>
<p class="MsoNormal"><span lang="CA" style="mso-ansi-language: CA;"><o:p>Em va vindre al cap fer es</o:p></span>tes perdius escabetxades perquè vam quedar enamorats d'una amanida que vam provar fa uns anys a Can Jubany. Ens va encantar el contrast de sabors i textures. Te l'ensenyaré a la propera entrada.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7mZ2-HkB7NrO-KhaIieXDUP1lVG3anLUZPeWHiSQn-06dFDNILuDckhm-wtP6L1f1YWwVi8Fgk_trN-p8Yfu-WZw8J6oRlEvKntUHQyJkGryC_-VvOKnpQx7_8ZpszaCpQmaXnnrZ356JRyerMLf9g-rn6A0DdQTs0Ogye9A4rTI9_KrEC4H0N3lrYA/s4752/2-1-Perdiu_escabetxada_cuinadiari_ppal%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3168" data-original-width="4752" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7mZ2-HkB7NrO-KhaIieXDUP1lVG3anLUZPeWHiSQn-06dFDNILuDckhm-wtP6L1f1YWwVi8Fgk_trN-p8Yfu-WZw8J6oRlEvKntUHQyJkGryC_-VvOKnpQx7_8ZpszaCpQmaXnnrZ356JRyerMLf9g-rn6A0DdQTs0Ogye9A4rTI9_KrEC4H0N3lrYA/w640-h426/2-1-Perdiu_escabetxada_cuinadiari_ppal%5B1%5D.jpg" width="640" /></a></div><br /><p class="MsoNormal"><b><span lang="CA" style="color: maroon; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Ingredients:</span></b></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 3.0pt; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: 0cm;"><!--[if !supportLists]--><span lang="CA" style="color: black; font-family: Symbol; font-size: 10.0pt; mso-ansi-language: CA; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.5pt; mso-fareast-font-family: Symbol; mso-fareast-language: ES;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="CA" style="color: black; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 ceba tallada en juliana molt fina<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 3.0pt; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: 0cm;"><!--[if !supportLists]--><span lang="CA" style="color: black; font-family: Symbol; font-size: 10.0pt; mso-ansi-language: CA; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.5pt; mso-fareast-font-family: Symbol; mso-fareast-language: ES;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="CA" style="color: black; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">½ cabeça d’alls tallats a rodanxes <o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 3.0pt; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: 0cm;"><!--[if !supportLists]--><span lang="CA" style="color: black; font-family: Symbol; font-size: 10.0pt; mso-ansi-language: CA; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.5pt; mso-fareast-font-family: Symbol; mso-fareast-language: ES;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="CA" style="color: black; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1/2 cullerada de pebre negre en gra<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 3.0pt; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: 0cm;"><!--[if !supportLists]--><span lang="CA" style="color: black; font-family: Symbol; font-size: 10.0pt; mso-ansi-language: CA; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.5pt; mso-fareast-font-family: Symbol; mso-fareast-language: ES;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="CA" style="color: black; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 fulla de llorer<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 3.0pt; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: 0cm;"><!--[if !supportLists]--><span lang="CA" style="color: black; font-family: Symbol; font-size: 10.0pt; mso-ansi-language: CA; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.5pt; mso-fareast-font-family: Symbol; mso-fareast-language: ES;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="CA" style="color: black; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">2 perdius netes tallades per la meitat (de dalt a
baix)<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 3.0pt; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: 0cm;"><!--[if !supportLists]--><span lang="CA" style="color: black; font-family: Symbol; font-size: 10.0pt; mso-ansi-language: CA; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.5pt; mso-fareast-font-family: Symbol; mso-fareast-language: ES;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="CA" style="color: black; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">2 gots d’oli<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 3.0pt; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: 0cm;"><!--[if !supportLists]--><span lang="CA" style="color: black; font-family: Symbol; font-size: 10.0pt; mso-ansi-language: CA; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.5pt; mso-fareast-font-family: Symbol; mso-fareast-language: ES;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="CA" style="color: black; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 got de vinagre de vi blanc<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 3.0pt; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: 0cm;"><!--[if !supportLists]--><span lang="CA" style="color: black; font-family: Symbol; font-size: 10.0pt; mso-ansi-language: CA; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.5pt; mso-fareast-font-family: Symbol; mso-fareast-language: ES;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="CA" style="color: black; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1 got de suc de taronja <o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 3.0pt; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: 0cm;"><!--[if !supportLists]--><span lang="CA" style="color: black; font-family: Symbol; font-size: 10.0pt; mso-ansi-language: CA; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.5pt; mso-fareast-font-family: Symbol; mso-fareast-language: ES;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="CA" style="color: black; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Una culleradeta de sal<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 3.0pt; margin-left: 36.0pt; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: 0cm;"><!--[if !supportLists]--><span lang="CA" style="color: black; font-family: Symbol; font-size: 10.0pt; mso-ansi-language: CA; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.5pt; mso-fareast-font-family: Symbol; mso-fareast-language: ES;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span lang="CA" style="color: black; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Unes branques de romaní i de timonet<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span lang="CA" style="color: maroon; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Estris: </span></b><span lang="CA" style="color: black; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">una cassola<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span lang="CA" style="color: maroon; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Elaboració:</span></b><span lang="CA" style="color: black; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="CA" style="color: black; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">1.- En una cassola posa <b>tots els ingredients
en cru</b>:<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="CA" style="color: black; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">la <b>ceba</b> tallada en juliana molt fina,
el <b>pebre negre</b>, la <b>fulla de llorer</b>, els <b>alls</b> laminats,
les perdius tallades per la meitat, una mica de <b>sal</b>, el got del suc
de taronja, el vinagre de vi blan y l’oli. La carn ha de quedar coberta.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="CA" style="color: black; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">(Si no queda coberta, posa més líquids guardant la proporció
de 2 mides d’oli, 1 de vinagre i 1 de suc) <o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="CA" style="color: black; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">2.- Una vegada has posat tots els ingredients a la
cassola, cuina <b>a foc suau </b>al voltant d’uns 50 minuts o una
hora. A mitja cocció dona-li la volta a les perdius.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="CA" style="color: black; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">3.- Quan es refrede, reserva a la nevera.</span></p><p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDkBsAY-YTKiVsPQkM4IhWwTiAbtOnq2hOgTF3H7WkPuMUwCXhqUzFgRFM07Ofroi9Oqu6K6HJtzwj6RodcqwOzImaSLekjsnFwjRMVOxv_0vwdh7XPRxoHp8LMJaX3IuHBYxCeU23UvCwIv0Hp0F2YtMpg0HkpUIGzIxEv7bQgbllCOR6NA-xF9myHA/s2160/2-1-Perdiu_escabetxada_cuinadiari_pas_a_pas%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1620" data-original-width="2160" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDkBsAY-YTKiVsPQkM4IhWwTiAbtOnq2hOgTF3H7WkPuMUwCXhqUzFgRFM07Ofroi9Oqu6K6HJtzwj6RodcqwOzImaSLekjsnFwjRMVOxv_0vwdh7XPRxoHp8LMJaX3IuHBYxCeU23UvCwIv0Hp0F2YtMpg0HkpUIGzIxEv7bQgbllCOR6NA-xF9myHA/w640-h480/2-1-Perdiu_escabetxada_cuinadiari_pas_a_pas%5B1%5D.jpg" width="640" /></a></p><p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="CA" style="font-family: "Trebuchet MS", sans-serif; font-size: 11.5pt;"></span></p><p class="MsoNormal" style="background: white; line-height: normal;"><b style="color: maroon; font-weight: bold;"><span lang="CA" style="font-size: 11.5pt;">Nota:</span></b><span lang="CA" style="font-size: 11.5pt;"><b style="color: maroon;"> </b>com tots els escabetxos, este plat està millor
si el deixes reposar d’un dia per l’altre o un parell de dies.
Es conserva prou bé la nevera, això sí, ben tapat i sempre cobert amb
l’escabetx.</span></p><p></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span lang="CA" style="color: maroon; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Suggeriment:</span></b><span lang="CA" style="color: black; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"> la prediu escabetxada està molt bona tèbia o freda, sola, acompanyada d'una mica d'arròs blanc o en
amanides com la que t'ensenyarem a fer a la propera entrada. <o:p></o:p></span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: center;"><span lang="CA" style="color: black; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"> <o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span lang="CA" style="color: maroon; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Temps total:</span></b><span lang="CA" style="color: black; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"> preparació 5 minuts, cocció 50 minuts, sense
haver-hi d’estar pendent <o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span lang="CA" style="color: #660000; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Bon profit!</span></b><span lang="CA" style="color: black; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm;"><b><i><span lang="CA" style="color: maroon; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">T’ha agradat la
recepta? Tens dubtes o suggeriments? Si la fas, comparteix la teua experiència
amb nosaltres.</span></i></b><span lang="CA" style="color: black; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><i><span lang="CA" style="color: maroon; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Assabenta’t de les actualitzacions de Cuinadiari,
subscrivint-te a la nostra newsletter o seguint-nos a <a href="https://www.instagram.com/cuinadiari/" target="_blank"><span style="color: #274e13;">Instagram</span></a>, <a href="https://www.facebook.com/CuinaDiari/"><span style="color: #274e13;">Facebook</span></a>, </span></i></b><b><i><span lang="CA" style="color: black; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><a href="https://www.pinterest.es/cuinadiari/"><span style="color: maroon;">Pinterest</span></a></span></i></b><b><i><span lang="CA" style="color: maroon; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"> o </span></i></b><b><i><span lang="CA" style="color: black; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><a href="https://twitter.com/cuinadiari"><span style="color: maroon;">Twitter</span></a></span></i></b><b><i><span lang="CA" style="color: maroon; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">.</span></i></b><span lang="CA" style="color: black; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><i><span lang="CA" style="color: maroon; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Moltes gràcies per seguir-nos!!</span></i></b><span lang="CA" style="color: black; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><i><span lang="CA" style="color: maroon; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Marta</span></i></b><span lang="CA" style="color: black; font-family: "Trebuchet MS",sans-serif; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p></o:p></span></p>Marta CuinaDiarihttp://www.blogger.com/profile/14634456978656759486noreply@blogger.com0tag:blogger.com,1999:blog-4926410875700531244.post-34397481638246984402022-11-01T11:43:00.004+01:002023-10-31T12:11:06.721+01:00PAN DE MUERTO per Tots Sants<p>A casa som de celebrar la castanyada amb panellets, castanyes i moniatos, però el fet que la meua sogra sempre faça els panellets any rere any, em permet a mi poder anar provant receptes d'altres països. Este any li ha tocat el torn al "pan de muerto" una mena de brioix que els mexicans fan en aquestes dates per honorar els seus difunts.</p><p>Tenen forma rodona i per sobre es decora amb dues tires que representen els ossos i, un cop cuits, es cobreixen amb mantega i molt de sucre. Estan boníssims acompanyats amb una xocolata desfeta o farcits de crema de cacau.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7QKLlC7zdTfZ7IjSfgkA84g8oaJyvw46xW7DilOgt7deOtWRm6b2CQkNjbJO0u-SQgeLeiFrIuwlzEfSMAW1mZNE-mY3K__GN2tg12JnTXRHA695HX-NFpwpt9elcazAG8ITYnJ5vprClNS5dXq9gYYmftf2XR0KoptPbM22CZ6vLqeysRNjcZmrYIw/s3968/6-2-Pan%20de%20muerto%20cuinadiari%20ppal1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3968" data-original-width="2976" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7QKLlC7zdTfZ7IjSfgkA84g8oaJyvw46xW7DilOgt7deOtWRm6b2CQkNjbJO0u-SQgeLeiFrIuwlzEfSMAW1mZNE-mY3K__GN2tg12JnTXRHA695HX-NFpwpt9elcazAG8ITYnJ5vprClNS5dXq9gYYmftf2XR0KoptPbM22CZ6vLqeysRNjcZmrYIw/w480-h640/6-2-Pan%20de%20muerto%20cuinadiari%20ppal1.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><b><span style="color: #660000;">Ingredients:</span></b></p><p></p><ul style="text-align: left;"><li>300 g de farina</li><li><span style="mso-ansi-language: CA;">ratlladura d'una taronja
o llimona</span></li><li><span style="mso-ansi-language: CA;">1/2 culleradeta de canyella</span></li><li><span style="mso-ansi-language: CA;">1 mica d’aigua de
tarongina (opcional)</span></li><li><span style="mso-ansi-language: CA;">12 g de llevat fresc o 4
g de llevat sec de forner</span></li><li><span style="mso-ansi-language: CA;">40 g de llet</span></li><li><span style="mso-ansi-language: CA;">40 g de sucre</span></li><li><span style="mso-ansi-language: CA;">1 polsim de sal</span></li><li><span style="mso-ansi-language: CA;">150 g d’ou*</span></li><li><span style="mso-ansi-language: CA;">100 g de mantega a
temperatura ambient</span></li><li><span style="mso-ansi-language: CA;">Un parell de cullerades
de farina extra per les tires de decoració</span></li><li><span style="mso-ansi-language: CA;">Una mica d’ou per pintar els panets*</span></li><li><span style="mso-ansi-language: CA;">Per l’últim toc: una mica
de mantega i sucre</span></li></ul><p></p>
<p class="MsoNormal"><span style="mso-ansi-language: CA;">*Si utilitzes ous L o XL, bat-los i pesa 150 g. Amb el que et sobre, podràs pintar els panets. </span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBWMlZ2UVN3bk4FRLUIpO5nCVK0-uEXKGVbaig9z_WY_JAuJn9LDef8wxSgiaGRevIDCBer-fnn2OmnqG24vbMbquwxG9Zxv0b7rW_jKkH3lKkZgkua72whW6qo_yul83Sr_LG6M4sCNgmU0uVH6EDqSSp5S4MhJ-fUh0G3B1JIKygjY5_0cajlCjltg/s1142/6-2-Pan%20de%20muerto%20cuinadiari%20ingr.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1142" data-original-width="844" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBWMlZ2UVN3bk4FRLUIpO5nCVK0-uEXKGVbaig9z_WY_JAuJn9LDef8wxSgiaGRevIDCBer-fnn2OmnqG24vbMbquwxG9Zxv0b7rW_jKkH3lKkZgkua72whW6qo_yul83Sr_LG6M4sCNgmU0uVH6EDqSSp5S4MhJ-fUh0G3B1JIKygjY5_0cajlCjltg/w295-h400/6-2-Pan%20de%20muerto%20cuinadiari%20ingr.jpg" width="295" /></a></div><br /><span style="mso-ansi-language: CA;"><br /></span><p></p><p class="MsoNormal"><span style="mso-ansi-language: CA;"><b><span style="color: #660000;">Elaboració:</span></b><o:p></o:p></span></p><p class="MsoNormal"><span style="mso-ansi-language: CA;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="mso-ansi-language: CA;"><b><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxMgsazxY11oWaRqWIOWrTdo2_OK_60oFmORf3aHDWcQTL95EwV4ZOPUfpCxNMocM9Q8XZ3gZcYoG3hXJnSkg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></b></span></div><span style="mso-ansi-language: CA;"><b><br /><span style="color: #660000;"><br /></span></b></span><p></p><p class="MsoNormal">1.- En un got alt, barreja
la <b>llet tèbia</b>, una <b>culleradeta de sucre </b>i el <b>llevat</b>. Deixa reposar fins que
doble el volum.</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">2.- Pasta la massa a màquina (amb panificadora, TMX o kitcehn aid o similar). Fica la <b>farina</b>, el
<b>sucre</b>, el polsim de <b>sal</b>, la <b>canyella</b>, el <b>llevat </b>activat, els <b>ous</b>, l’aigua de
tarongina si n’hi poses i la <b>ratlladura de llimona/ taronja</b>. Pasta fins que s’integre
tot.<o:p></o:p></p>
<p class="MsoNormal">3.- Agrega la <b>mantega </b>a
temperatura ambient i pasta fins que la massa estiga ben llisa. Trigarà una
mica perquè al principi la massa estarà molt enganxosa, però no t’amoïnes perquè acabarà integrant-se bé. Forma una bola i deixa
reposar de 45 minuts a 1 hora.<o:p></o:p></p>
<p class="MsoNormal">4.- Aboca la massa al
marbre de la cuina. Desgasa i talla <b>5 peces de 125 g </b>aproximadament. Forma 5
boles i deixa 4 d’elles reposar a sobre d’una safata de forn coberta amb paper
o amb una làmina de silicona.<o:p></o:p></p>
<p class="MsoNormal">5.- <b>Forma els ossets: </b>Amb la bola que
sobra, farem la decoració de sobre que representa que són ossos i un cap. Per
tal que siga més fàcil donar-li forma, <b>agrega farina</b> a aquesta massa fins que
no estiga tan tova i pugues treballar-la millor. (jo ho he fet amb cada peça,
però trigaràs menys si ho fas amb tota la massa junta). Ara divideix la massa
resultant en 8 porcions: 4 de 20 g aproximadament i 4 de 15 g aproximadament.<o:p></o:p></p>
<p class="MsoNormal"><span style="mso-ansi-language: CA;">Seguint els consells del
Daniel Jordà en compte de fer-li un cap a la part del mig i arriscar-nos a què
es caiga, el que farem serà formar 2 tires de massa, amb la de 20 g formarem
els ossets amb 4 dits i amb la massa que pesa menys amb 3 dits, però totes dues
de la mateixa llargada. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="mso-ansi-language: CA;">Amb un pinzell mullat amb
aigua, fes una creu per sobre de les boles i fica primer la tira que has format
amb 3 dits i per damunt la dels 4 dits. Pinta amb ou batut. Deixa reposar una
horeta o fins que hagen pujat. <o:p></o:p></span></p><p class="MsoNormal">6.- Torna a pintar amb ou
i enforma a 170ºC durant uns 25 minuts. <o:p></o:p></p><p class="MsoNormal">
</p><p class="MsoNormal">7.- Deixa refredar. Pinta amb mantega fosa i passa per sucre.<o:p></o:p></p><p class="MsoNormal">8.- Menja'ls acompanyats d'una xocolata desfeta o farcits amb crema de xocolata o nata.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlwrl9-gyG8YNEWbpULXAU3CItda4bT9uItqi_lxLnFxSjBmE4jG3wv7ycdJ99nRDc-pUz5AgBVLORbLALhflsppAAnH52fmE3rnb1VK6t7UzGMSWvfHZ99aLGcDRtpFR0Vc59EjrGpbzPl3PdDpHhp0mCY9H36dcv0pe2R4TQX-vtve99gqsFwDEE1g/s3968/6-2-Pan%20de%20muerto%20cuinadiari%20ppal2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3968" data-original-width="2976" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlwrl9-gyG8YNEWbpULXAU3CItda4bT9uItqi_lxLnFxSjBmE4jG3wv7ycdJ99nRDc-pUz5AgBVLORbLALhflsppAAnH52fmE3rnb1VK6t7UzGMSWvfHZ99aLGcDRtpFR0Vc59EjrGpbzPl3PdDpHhp0mCY9H36dcv0pe2R4TQX-vtve99gqsFwDEE1g/w480-h640/6-2-Pan%20de%20muerto%20cuinadiari%20ppal2.jpg" width="480" /></a></div><br /><p class="MsoNormal"><b style="font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><span style="color: #660000;">Bon profit!</span></b></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"></p><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong style="font-size: 15.4px;"><em><span style="color: maroon;">T’ha agradat la recepta? Tens dubtes o suggeriments? S<i><b>i la fas, comparteix la teua experiència amb nosaltres.</b></i></span></em></strong></div><p class="selectable-text copyable-text" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><span class="selectable-text copyable-text"></span></p><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><p style="font-size: 15.4px;"><strong><em><i><b><b><span style="color: maroon;"><i>Assabenta’t de les actualitzacions de Cuinadiari, subscrivint-te a la nostra newsletter o seguint-nos a </i><i><a href="https://www.instagram.com/cuinadiari/" style="color: #274e13; text-decoration-line: none;" target="_blank">Instagram</a>, <a href="https://www.facebook.com/CuinaDiari/" style="color: #274e13; text-decoration-line: none;">Facebook</a></i></span><i><u></u><span style="color: maroon;">, </span><a href="https://www.pinterest.es/cuinadiari/" style="color: #274e13; text-decoration-line: none;"><span style="color: maroon;">Pinterest</span></a><span style="color: maroon;"> o </span><a href="https://twitter.com/cuinadiari" style="color: #274e13; text-decoration-line: none;"><span style="color: maroon;">Twitter</span></a><span style="color: maroon;">.<br /></span></i></b></b></i></em></strong></p><p style="font-size: 15.4px;"><strong><em><span style="color: maroon;"></span></em></strong></p><p style="font-size: 15.4px;"><i><b><i><b><span style="color: maroon;">Moltes gràcies per seguir-nos!!</span></b></i></b></i></p><p style="font-size: 15.4px;"><strong><em><span style="color: maroon;">Marta</span></em></strong></p></div>Marta CuinaDiarihttp://www.blogger.com/profile/14634456978656759486noreply@blogger.com0tag:blogger.com,1999:blog-4926410875700531244.post-60280681681615173242022-10-23T06:37:00.001+02:002022-10-23T06:46:43.059+02:00CARN MAGRA AMB TOMACA I ROVELLONS<p>La tardor és època de rovellons, i l'altre dia el Jaume ens va regalar uns quants. </p><p>En un principi vaig pensar fer la recepta de <a href="http://cuinadiari.blogspot.com/2018/10/carn-magra-amb-rovellons.html" target="_blank">carn magra que ja tinc publicada al bloc</a> i que està boníssima, però com tenia poc temps i una bona carmanyola de salsa de tomaca ja feta, vaig decidir preparar la carn magra amb la salsa de tomaca i afegir-li els rovellons saltats. Boníssima! </p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTiEM-3Xj95xOOZTy_ITZOTw6yVd4QxP7VWzE5Geg82K5n_hIuPq9GVLElCZ3BTmaZHT90UE9TIOmeDCdEC1i4fMavBWR92ngVo3Xv7eGJOJ39TgBxRKAmY32uRvp3eOrwkdanH8azbPfOGOZF_e3bE_llQCMuaVBEtDko3ajrui7gQJUhzKE0fJzVSw/s3968/2-1-Carn%20magra%20tomaca%20rovellons%20cuinadiari%20ppal1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3968" data-original-width="2976" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTiEM-3Xj95xOOZTy_ITZOTw6yVd4QxP7VWzE5Geg82K5n_hIuPq9GVLElCZ3BTmaZHT90UE9TIOmeDCdEC1i4fMavBWR92ngVo3Xv7eGJOJ39TgBxRKAmY32uRvp3eOrwkdanH8azbPfOGOZF_e3bE_llQCMuaVBEtDko3ajrui7gQJUhzKE0fJzVSw/w480-h640/2-1-Carn%20magra%20tomaca%20rovellons%20cuinadiari%20ppal1.jpg" width="480" /></a></div><br /><p><b><span face=""Trebuchet MS",sans-serif" style="color: maroon; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">Ingredients:</span></b></p><p></p><ul style="text-align: left;"><li>1/2 quilo de rovellons tallats a quarts</li><li>2 kg de carn magra del coll de porc tallada a daus</li><li>Herbes i espècies al gust: all i ceba en pols, julivert, pebre, orenga, barreja per a carn, etc.</li><li>400 g de <a href="http://cuinadiari.blogspot.com/2011/07/salsa-de-tomaca.html" target="_blank">salsa de tomaca casolana</a></li><li>1 gotet de fino o brandi</li><li>Aigua (la quantitat que calga per a acabar de cobrir la carn)</li><li>oli</li><li>sal</li><li>Per a acompanyar: <a href="http://cuinadiari.blogspot.com/2012/01/pure-de-creilles-patates-al-microones.html" style="background-color: white; font-family: "Trebuchet MS", sans-serif; font-size: 15.3333px;" target="_blank">puré de creïlla</a></li></ul><b><span face=""Trebuchet MS",sans-serif" style="color: maroon; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">Estris:</span></b><span face=""Trebuchet MS", sans-serif" style="font-size: 11.5pt;"> cassola ampla</span><p></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span face=""Trebuchet MS",sans-serif" style="color: maroon; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">Elaboració de la carn magra amb rovellons:</span></b><span face=""Trebuchet MS",sans-serif" style="color: black; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><a name="more"></a><span face=""Trebuchet MS",sans-serif" style="color: black; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">1.- Neteja els <b>rovellons</b>: talla’ls una mica el peu i
neteja’ls la terra amb un drap humit o un tovalló. Si són grans, talla’ls en 4
trossos. Posa oli a la cassola i salta'ls amb un poquet de sal. Trau
de la cassola i reserva.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Trebuchet MS",sans-serif" style="color: black; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">2.-
A la mateixa cassola, fica una mica més d’oli i daura la carn. Assaona-la
amb <b>sal</b>, <b>pebre</b>, <b>all i ceba en pols</b> <b>a o les herbes que més t’agraden</b>. <o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Trebuchet MS",sans-serif" style="color: black; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">3.-
Un cop daurada, agrega el <b>fino </b>i deixa que s’evapore una mica l’alcohol (3-5
min).<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Trebuchet MS",sans-serif" style="color: black; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">4.-
Ara posa-hi la <b style="mso-bidi-font-weight: normal;">salsa de tomaca</b>.
Remena i agrega <b>aigua </b>fins a quasi cobrir. <o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Trebuchet MS",sans-serif" style="color: black; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">5.-
Deixa coure a foc lent i amb la tapa posada durant una hora aproximadament o
fins que la carn estiga tendra. Al cap d’una estona d’estar bullint, <b>comprova
el punt de sal</b>.<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Trebuchet MS",sans-serif" style="color: black; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">6.-
Deu minuts abans d’apagar el foc, agrega els <b>rovellons</b>.<o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLwZyNTpoiv-vT1bgnDlAKoPdXrtix24cBjm9mDZjD-0mkjOry3NLIUaHLQbSE5qJFfPq-jabAQzbdqTnqEVYA8RPgNTCJUFHaEkFeLTgKMlLlaXxsHEl98BGLV1SzkWPxCiIj1vxxjHCvhXYHfgoLBZFteoBnRFV0Z7CI3dqOV3BR4UUFtK5KSZmWSg/s2880/2-1-Carn%20magra%20tomaca%20rovellons%20cuinadiari%20pas%20a%20pas.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2880" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLwZyNTpoiv-vT1bgnDlAKoPdXrtix24cBjm9mDZjD-0mkjOry3NLIUaHLQbSE5qJFfPq-jabAQzbdqTnqEVYA8RPgNTCJUFHaEkFeLTgKMlLlaXxsHEl98BGLV1SzkWPxCiIj1vxxjHCvhXYHfgoLBZFteoBnRFV0Z7CI3dqOV3BR4UUFtK5KSZmWSg/w480-h640/2-1-Carn%20magra%20tomaca%20rovellons%20cuinadiari%20pas%20a%20pas.jpg" width="480" /></a></div><p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Trebuchet MS",sans-serif" style="color: black; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">7.- Serveix amb <a href="http://cuinadiari.blogspot.com/2012/01/pure-de-creilles-patates-al-microones.html" target="_blank">puré de creïlla</a>.</span></p><p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUT2ks5iQZ3xELwD00PkgC_96wiqcOKbDo3aLdiP0SB1SMeaEy-aflvX65HaMnMZqA-iHzKtASBjXHOFpDK8d3FNHzjiv-doOb7TwpJFjrpcT5iHpZ_8VR1WqlekCdRZKUfwDm1BovNnAin5bdWYOwEsXlZtEVkJA5oyghlhAjk5mNZNu7PETsglJwKw/s3968/2-1-Carn%20magra%20tomaca%20rovellons%20cuinadiari%20ppal2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3968" data-original-width="2976" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUT2ks5iQZ3xELwD00PkgC_96wiqcOKbDo3aLdiP0SB1SMeaEy-aflvX65HaMnMZqA-iHzKtASBjXHOFpDK8d3FNHzjiv-doOb7TwpJFjrpcT5iHpZ_8VR1WqlekCdRZKUfwDm1BovNnAin5bdWYOwEsXlZtEVkJA5oyghlhAjk5mNZNu7PETsglJwKw/w480-h640/2-1-Carn%20magra%20tomaca%20rovellons%20cuinadiari%20ppal2.jpg" width="480" /></a></div><br /><span face=""Trebuchet MS",sans-serif" style="color: black; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><br /></span><p></p><p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Trebuchet MS",sans-serif" style="color: black; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">Moltes gràcies Jaume pels rovellons! </span></p><p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span style="color: #660000;">Bon profit!</span></b></p><p></p><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong style="font-size: 15.4px;"><em><span style="color: maroon;">T’ha agradat la recepta? Tens dubtes o suggeriments? S<i><b>i la fas, comparteix la teua experiència amb nosaltres.</b></i></span></em></strong></div><p class="selectable-text copyable-text"><span class="selectable-text copyable-text"></span></p><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><p style="font-size: 15.4px;"><strong><em><i><b><b><span style="color: maroon;"><i>Assabenta’t de les actualitzacions de Cuinadiari, subscrivint-te a la nostra newsletter o seguint-nos a </i><i><a href="https://www.instagram.com/cuinadiari/" style="color: #274e13; text-decoration-line: none;" target="_blank">Instagram</a>, <a href="https://www.facebook.com/CuinaDiari/" style="color: #274e13; text-decoration-line: none;">Facebook</a></i></span><i><u></u><span style="color: maroon;">, </span><a href="https://www.pinterest.es/cuinadiari/" style="color: #274e13; text-decoration-line: none;"><span style="color: maroon;">Pinterest</span></a><span style="color: maroon;"> o </span><a href="https://twitter.com/cuinadiari" style="color: #274e13; text-decoration-line: none;"><span style="color: maroon;">Twitter</span></a><span style="color: maroon;">.<br /></span></i></b></b></i></em></strong></p><p style="font-size: 15.4px;"><strong><em><span style="color: maroon;"></span></em></strong></p><p style="font-size: 15.4px;"><i><b><i><b><span style="color: maroon;">Moltes gràcies per seguir-nos!!</span></b></i></b></i></p><p style="font-size: 15.4px;"><strong><em><span style="color: maroon;">Marta</span></em></strong></p></div><p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br /></p><p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Trebuchet MS",sans-serif" style="color: black; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><br /></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span face=""Trebuchet MS",sans-serif" style="color: black; font-size: 11.5pt; mso-ansi-language: CA; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p> </o:p></span></p>Marta CuinaDiarihttp://www.blogger.com/profile/14634456978656759486noreply@blogger.com0tag:blogger.com,1999:blog-4926410875700531244.post-83978412753742886932022-10-22T12:56:00.000+02:002022-10-22T12:56:08.562+02:00APPLE CRISP O CRUIXENT DE POMA<p>L'<i>Apple Crisp</i> o <i>Cruixent de Poma</i> són unes postres de cullera amb l'interior molt semblant al de l'<i>Apple Pie.</i> </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLnage-R-rB5vQqf0kEohUA9aqxpSDfnGvc8ez8CFq07VXEfklQVjj9d4dV2Q1VrNsVjZW3-9FISDBXOt1gO91tVfmsxyBMH2epML0uxmMLV-QLzkpVntjhoekpvY4zp3wVXTBLiFoV54oJP9l-VlMRJJLLMn4Cdkeo6yPryfD7ITkGRI4OB2-PM2VfA/s901/6-3-Apple%20crisp%20cuinadiari-ppal2.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="600" data-original-width="901" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLnage-R-rB5vQqf0kEohUA9aqxpSDfnGvc8ez8CFq07VXEfklQVjj9d4dV2Q1VrNsVjZW3-9FISDBXOt1gO91tVfmsxyBMH2epML0uxmMLV-QLzkpVntjhoekpvY4zp3wVXTBLiFoV54oJP9l-VlMRJJLLMn4Cdkeo6yPryfD7ITkGRI4OB2-PM2VfA/w640-h426/6-3-Apple%20crisp%20cuinadiari-ppal2.jpg" width="640" /></a></p><div><p>Per sobre tenen una capa estil streussel que es fa amb farina, flocs de civada, sucre, mantega i nous, que un cop passat pel forn, queda cruixent com si fora una galeta. </p><p>Son unes postres que se serveixen tèbies i es poden acompanyar o bé d'una mica de nata o de gelat de vainilla. El contrast de la capa cruixent, amb la poma tova, sucosa i tèbia, i la nata o el gelat freds, fan una combinació deliciosa. Et quedes a provar-les?</p></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbrAb7j_0D4uRkSmgcecRNfLVG4Drkywy8GbVwcbUjQf4TMYfCHrrKtFb73rzKVsvbh_U3sQi44r6skSg8yzzLJ9W6lZ_3CTDhb_v5w7S555KWh_2JXzOq8lssvDVejHWY1XjHTuDr7sYjB48dLo0NchfekXeQP1I5dbo-mzayPCSPGvuPAzRs7GhW5w/s915/6-3-Apple%20crisp%20cuinadiari-ppal3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="592" data-original-width="915" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbrAb7j_0D4uRkSmgcecRNfLVG4Drkywy8GbVwcbUjQf4TMYfCHrrKtFb73rzKVsvbh_U3sQi44r6skSg8yzzLJ9W6lZ_3CTDhb_v5w7S555KWh_2JXzOq8lssvDVejHWY1XjHTuDr7sYjB48dLo0NchfekXeQP1I5dbo-mzayPCSPGvuPAzRs7GhW5w/w640-h414/6-3-Apple%20crisp%20cuinadiari-ppal3.jpg" width="640" /></a></div><br /><p><b><span style="color: #660000;">Ingredients:</span></b></p><p class="MsoNormal"><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4NIWUzrdxhiBWoCQi8iwy97rdfSlmgtTiy81EgQ1HRnyR4MW2d2_Woj5k4AAzKUmxgn-g1UFLV5tygqjIkQCsRV-xL59ANbGwKEqs5ws1fLqNNOpKZiLo91YOl7jBxG0NPurekZa6n4MOnjJ_nDF8o1gywE0-kfvtLopFIzawfVsM2-uDL_29fvehOQ/s1125/6-3-Apple%20crisp%20cuinadiari-ingr.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="856" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4NIWUzrdxhiBWoCQi8iwy97rdfSlmgtTiy81EgQ1HRnyR4MW2d2_Woj5k4AAzKUmxgn-g1UFLV5tygqjIkQCsRV-xL59ANbGwKEqs5ws1fLqNNOpKZiLo91YOl7jBxG0NPurekZa6n4MOnjJ_nDF8o1gywE0-kfvtLopFIzawfVsM2-uDL_29fvehOQ/w486-h640/6-3-Apple%20crisp%20cuinadiari-ingr.jpg" width="486" /></a></b></div><b><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><span style="color: #660000;">Elaboració:</span></b></div></b><p></p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><b>1.- Les pomes: </b></p><p class="MsoNormal">1.1.- Pela i trau el cor a les pomes. Talla-les en rodanxes no
massa primes.<o:p></o:p></p>
<p class="MsoNormal">1.2.- Posa-les en un bol ample i barreja amb el sucre, la
canyella i el suc de la llimona. Reserva.<o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKbMQrrs4diZ5hFNryTBGnTpZcXpBvaQ210SMDA4yzAGS6tnTmYMGthbgTnKMY7CSM8e9rIM7GOSDcScIyWZRYAPyWer4rfRojrHrJFPv6dXaJ4WRDFTEfP_R0GMVOekC46gTrCdjNvTQrrHG_SKaQ_WOpMlTmu1k3LEx2eL4cp8jHTWAymNnYO9qcpQ/s2880/6-3-Apple%20crisp%20cuinadiari-pas1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2880" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKbMQrrs4diZ5hFNryTBGnTpZcXpBvaQ210SMDA4yzAGS6tnTmYMGthbgTnKMY7CSM8e9rIM7GOSDcScIyWZRYAPyWer4rfRojrHrJFPv6dXaJ4WRDFTEfP_R0GMVOekC46gTrCdjNvTQrrHG_SKaQ_WOpMlTmu1k3LEx2eL4cp8jHTWAymNnYO9qcpQ/w480-h640/6-3-Apple%20crisp%20cuinadiari-pas1.jpg" width="480" /></a></div><br /><p class="MsoNormal"><b>2.- Fes el topping</b>: </p><p class="MsoNormal">2.1. Barreja els flocs de <b>civada</b>, la <b>farina</b>, les <b>nous </b>i
el <b>sucre</b>. Agrega la <b>mantega </b>i mescla fins a obtenir una pasta homogènia.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguibsqGSM1717INn-K9PeAD7xvu_hhieBqsq1VBtbAcBMvUN3M28GOYrpALNCtxG7cKdHIlDUT63sI_GlK3_7YjJiegagUjM3YB6fMgD-g6A85IAYqk07SzT10bcma9WjF-C9Q88VEyBcS6MPFW0p4LXbVQtQN_BH3zZmuqG1-8mDFerSnAngVHmxkFQ/s2880/6-3-Apple%20crisp%20cuinadiari-pas2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2880" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguibsqGSM1717INn-K9PeAD7xvu_hhieBqsq1VBtbAcBMvUN3M28GOYrpALNCtxG7cKdHIlDUT63sI_GlK3_7YjJiegagUjM3YB6fMgD-g6A85IAYqk07SzT10bcma9WjF-C9Q88VEyBcS6MPFW0p4LXbVQtQN_BH3zZmuqG1-8mDFerSnAngVHmxkFQ/w480-h640/6-3-Apple%20crisp%20cuinadiari-pas2.jpg" width="480" /></a></div><br /><p class="MsoNormal"><b>3.- Munta les postres i enforna:</b></p><p class="MsoNormal">3.1.- Fica les <b>pomes </b>en una font que puga anar al forn<b> i</b> estén
<b>per sobre la cobertura</b>.</p><p class="MsoNormal">3.2.- Fica al forn durant 45-50 minuts fins que estiga daurat per sobre i les pomes totalment cuites.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvtwX9XX37YFlXXABcWyaDMUr42oRk0OCptxZehpi7wrPCPxq9sMaPrIs6j6NRPG6BsDreR-CunqqQZTo_FWdoXRpL_wKPelaeoz5Lm0ZauOtqZtEksNvYbrPjKW_qS_MuErkv1NrZF5ptLVeNlUreg3doxkewHTVRIRtiTQ9miya9AsIJqiCdKj_0Hg/s2880/6-3-Apple%20crisp%20cuinadiari-pas3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2880" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvtwX9XX37YFlXXABcWyaDMUr42oRk0OCptxZehpi7wrPCPxq9sMaPrIs6j6NRPG6BsDreR-CunqqQZTo_FWdoXRpL_wKPelaeoz5Lm0ZauOtqZtEksNvYbrPjKW_qS_MuErkv1NrZF5ptLVeNlUreg3doxkewHTVRIRtiTQ9miya9AsIJqiCdKj_0Hg/w480-h640/6-3-Apple%20crisp%20cuinadiari-pas3.jpg" width="480" /></a></div><br /><p class="MsoNormal">4.- Serveix tebi acompanyat de nata líquida o una bola de gelat de vainilla o caramel.</p><p class="MsoNormal"><br /></p><p class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEII63s-dzQOP8sfdDUiKJ5u09_dW7CzufdKyZ3sxvz133qmPISmRreiBl0YCJMglY4ZoFhwdNK_i_LUhSLJgxBK6qNX-07HI-ed0wdFJtYV9M0O6K-oQCX6rIAcFhbdh_GEP5Uq_3djhogJxEM8GqW8OZ2RitC1oBafjIEa_ZB-RcfC6frWrukVYkyg/s3968/6-3-Apple%20crisp%20cuinadiari-ppal1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3968" data-original-width="2976" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEII63s-dzQOP8sfdDUiKJ5u09_dW7CzufdKyZ3sxvz133qmPISmRreiBl0YCJMglY4ZoFhwdNK_i_LUhSLJgxBK6qNX-07HI-ed0wdFJtYV9M0O6K-oQCX6rIAcFhbdh_GEP5Uq_3djhogJxEM8GqW8OZ2RitC1oBafjIEa_ZB-RcfC6frWrukVYkyg/w480-h640/6-3-Apple%20crisp%20cuinadiari-ppal1.jpg" width="480" /></a></p><p class="MsoNormal"><b><span style="color: #660000;">Bon profit!</span></b></p><p class="MsoNormal"><strong style="font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><em><span style="color: maroon;">T’ha agradat la recepta? Tens dubtes o suggeriments? S<i><b>i la fas, comparteix la teua experiència amb nosaltres.</b></i></span></em></strong></p><p class="selectable-text copyable-text"><span class="selectable-text copyable-text"></span></p><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><p style="font-size: 15.4px;"><strong><em><i><b><b><span style="color: maroon;"><i>Assabenta’t de les actualitzacions de Cuinadiari, subscrivint-te a la nostra newsletter o seguint-nos a </i><i><a href="https://www.instagram.com/cuinadiari/" style="color: #274e13; text-decoration-line: none;" target="_blank">Instagram</a>, <a href="https://www.facebook.com/CuinaDiari/" style="color: #274e13; text-decoration-line: none;">Facebook</a></i></span><i><u></u><span style="color: maroon;">, </span><a href="https://www.pinterest.es/cuinadiari/" style="color: #274e13; text-decoration-line: none;"><span style="color: maroon;">Pinterest</span></a><span style="color: maroon;"> o </span><a href="https://twitter.com/cuinadiari" style="color: #274e13; text-decoration-line: none;"><span style="color: maroon;">Twitter</span></a><span style="color: maroon;">.<br /></span></i></b></b></i></em></strong></p><p style="font-size: 15.4px;"><strong><em><span style="color: maroon;"></span></em></strong></p><p style="font-size: 15.4px;"><i><b><i><b><span style="color: maroon;">Moltes gràcies per seguir-nos!!</span></b></i></b></i></p><p style="font-size: 15.4px;"><strong><em><span style="color: maroon;">Marta</span></em></strong></p></div><p class="MsoNormal"><o:p></o:p></p>Marta CuinaDiarihttp://www.blogger.com/profile/14634456978656759486noreply@blogger.com1tag:blogger.com,1999:blog-4926410875700531244.post-25806139437746070462022-10-14T18:13:00.005+02:002022-10-16T20:10:49.817+02:00 SALSITXES AMB ROVELLONS<p>Divendres és dia de teletreball i necessitem dinar alguna cosa que puguem preparar mentre esmorzem. Hui hem fet aquest plat de <b>salsitxes amb rovellons</b>. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmqCxxbg6uJ0nW3K2QkLJwHx7gjNlF9VKhvA-Zv6s_uADABdv16PxWXEvk-Dk4Thhqm5jSRiETdOoaN9qPGIeum_j1oYJzpUJo7N7Dxd23-Af0U0NuXp29dwy9TMdSyhOBf8C_HBraKUi308L9emO-GyqGLUHlnGZXVYHXHeYCmw0JjeioFeOntUTjrw/s3968/2-1-Salsitxes%20amb%20rovellons%20cuinadiari%20ppal1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3968" data-original-width="2976" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmqCxxbg6uJ0nW3K2QkLJwHx7gjNlF9VKhvA-Zv6s_uADABdv16PxWXEvk-Dk4Thhqm5jSRiETdOoaN9qPGIeum_j1oYJzpUJo7N7Dxd23-Af0U0NuXp29dwy9TMdSyhOBf8C_HBraKUi308L9emO-GyqGLUHlnGZXVYHXHeYCmw0JjeioFeOntUTjrw/w480-h640/2-1-Salsitxes%20amb%20rovellons%20cuinadiari%20ppal1.jpg" width="480" /></a></div><br /><p>Per tal que siga un plat ràpid de fer, és clau tenir prèviament preparat el <a href="http://cuinadiari.blogspot.com/2021/02/sofregit.html" target="_blank">sofregit </a>i fins i tot els rovellons passats per la paella. Si ho fas així, en 30-40 minuts tindràs llest un plat per xuclar-te els dits, un temps en què només hauràs de preocupar-te d'anar afegint els ingredients, no has d'estar pendent de la cassola.</p><p class="selectable-text copyable-text"><span class="selectable-text copyable-text"><b><span style="color: #660000;">Ingredients per a 4 persones:</span></b></span></p><p class="selectable-text copyable-text"></p><ul style="text-align: left;"><li><span class="selectable-text copyable-text">500 g de rovellons</span></li><li><span class="selectable-text copyable-text">2 alls sencers</span></li><li>150 g de <a href="http://cuinadiari.blogspot.com/2021/02/sofregit.html" target="_blank">sofregit </a>(tomaca, pebrera i ceba)</li><li><span class="selectable-text copyable-text">12-16 salsitxes de porc</span></li><li><span class="selectable-text copyable-text">1 gotet de vi (fino)</span></li><li><span class="selectable-text copyable-text">1 gotet d'aigua o la necessària fins a cobrir</span></li></ul><p></p><p class="MsoNormal"><span lang="ES-TRAD"><b><span style="color: #660000;">Elaboració:</span></b><br /></span></p><a name='more'></a><ul><p style="background: white;"><span face=""Trebuchet MS", sans-serif" style="font-size: 11.5pt;"></span></p></ul><p class="MsoNormal"><span lang="ES-TRAD"></span></p><p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">1.- Salta els <b>rovellons </b>amb els <b>alls </b>sencers i reserva. (Els pots fet prèaviment i fins i tot tenir-los al congelador)</p><p class="selectable-text copyable-text"><span class="selectable-text copyable-text">2.- En una cassola posa el <b>sofregit </b>(també fet prèviament) i quan es descongele, fica la <b>salsitxa </b>tallada a trossets.</span></p><p class="selectable-text copyable-text"><span class="selectable-text copyable-text">3.- Quan la salsitxa estiga daurada, agrega el <b>fino</b>, dona unes voltes i acaba de cobrir amb <b>aigua</b>. Tapa i deixa coure uns 10 minuts.</span></p><p class="selectable-text copyable-text"><span class="selectable-text copyable-text">4.- Agrega els <b>bolets </b>i deixa uns altres 5-10 minuts.</span></p><p class="selectable-text copyable-text"><span class="selectable-text copyable-text">5.- Serveix amb pa, arròs blanc de guarnició o un puré de creïlla</span></p><p class="selectable-text copyable-text"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8c7sQPTrKL9uWygGdr9rufNtsSwvV5vUPfQVMqbDQfDdLU8g612wn73mfnPs8Gpxj5vqep5gQVotiDNOKL9STLKRuonyu-ow9CUkTbA-q1yEzVN-odydN01mVsUJxMCuuZWtXT3DuJYgYIJFN5ChFoY6CHYokZkwXz851kGfLnW47E655IFBrZjn75g/s2880/2-1-Salsitxes%20amb%20rovellons%20cuinadiari%20pas%20a%20pas.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2880" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8c7sQPTrKL9uWygGdr9rufNtsSwvV5vUPfQVMqbDQfDdLU8g612wn73mfnPs8Gpxj5vqep5gQVotiDNOKL9STLKRuonyu-ow9CUkTbA-q1yEzVN-odydN01mVsUJxMCuuZWtXT3DuJYgYIJFN5ChFoY6CHYokZkwXz851kGfLnW47E655IFBrZjn75g/w480-h640/2-1-Salsitxes%20amb%20rovellons%20cuinadiari%20pas%20a%20pas.jpg" width="480" /></a></div><b><span style="color: #660000;"><p class="selectable-text copyable-text"><b><span style="color: #660000;"><br /></span></b></p>Bon profit!</span></b><p></p><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong style="font-size: 15.4px;"><em><span style="color: maroon;">T’ha agradat la recepta? Tens dubtes o suggeriments? S<i><b>i la fas, comparteix la teua experiència amb nosaltres.</b></i></span></em></strong></div><p class="selectable-text copyable-text"><span class="selectable-text copyable-text"></span></p><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><p style="font-size: 15.4px;"><strong><em><i><b><b><span style="color: maroon;"><i>Assabenta’t de les actualitzacions de Cuinadiari, subscrivint-te a la nostra newsletter o seguint-nos a </i><i><a href="https://www.instagram.com/cuinadiari/" style="color: #274e13; text-decoration-line: none;" target="_blank">Instagram</a>, <a href="https://www.facebook.com/CuinaDiari/" style="color: #274e13; text-decoration-line: none;">Facebook</a></i></span><i><u></u><span style="color: maroon;">, </span><a href="https://www.pinterest.es/cuinadiari/" style="color: #274e13; text-decoration-line: none;"><span style="color: maroon;">Pinterest</span></a><span style="color: maroon;"> o </span><a href="https://twitter.com/cuinadiari" style="color: #274e13; text-decoration-line: none;"><span style="color: maroon;">Twitter</span></a><span style="color: maroon;">.<br /></span></i></b></b></i></em></strong></p><p style="font-size: 15.4px;"><strong><em><span style="color: maroon;"></span></em></strong></p><p style="font-size: 15.4px;"><i><b><i><b><span style="color: maroon;">Moltes gràcies per seguir-nos!!</span></b></i></b></i></p><p style="font-size: 15.4px;"><strong><em><span style="color: maroon;">Marta</span></em></strong></p></div>Marta CuinaDiarihttp://www.blogger.com/profile/14634456978656759486noreply@blogger.com2tag:blogger.com,1999:blog-4926410875700531244.post-72912052948091026392022-10-09T16:55:00.003+02:002022-10-14T18:13:06.678+02:00TIRAMISÚ<p>Prepareu les
culleres que hui portem un tiramisú!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFrmkH89kA1BOY8y0I9Z8ndBrDdXT7Dct415bixnxptzMQw7m-FIbilj6fnTPL_G5yKH8l4iaXQ_g1ek2BlXQNRJJpRuZnhlHvLVqJauSvTPERM_un178HMcbpJRqX5O4WY_5zIh-BfcCEE7tFt3xcuuNEXI0ZmCaDviFpDvJHSxNaqLu_xp4WFVp2nA/s4752/6-3-Tiramisu%20cuinadiari%20ppal.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3168" data-original-width="4752" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFrmkH89kA1BOY8y0I9Z8ndBrDdXT7Dct415bixnxptzMQw7m-FIbilj6fnTPL_G5yKH8l4iaXQ_g1ek2BlXQNRJJpRuZnhlHvLVqJauSvTPERM_un178HMcbpJRqX5O4WY_5zIh-BfcCEE7tFt3xcuuNEXI0ZmCaDviFpDvJHSxNaqLu_xp4WFVp2nA/w640-h426/6-3-Tiramisu%20cuinadiari%20ppal.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
<p class="MsoNormal"><span lang="ES-TRAD"><b><span style="color: #660000;">Ingredients per a 6-7 persones:</span></b></span></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li><span lang="ES-TRAD">500 g. de mascarpone una mica temperat</span></li><li><span lang="ES-TRAD">4 clares</span></li><li><span lang="ES-TRAD">6 rovells</span></li><li><span lang="ES-TRAD">6 cullerades de sucre (aprox. 100 g)</span></li><li><span lang="ES-TRAD">Melindros tipus "Sabojardi"</span></li><li><span lang="ES-TRAD">2 tasses de café</span></li><li><span lang="ES-TRAD">1 mica de marsala o brandi</span></li></ul><p></p>
<p class="MsoNormal"><span lang="ES-TRAD"><b><span style="color: #660000;">Elaboració:</span></b><br /></span></p><a name='more'></a><ul><p style="background: white;"><span face=""Trebuchet MS", sans-serif" style="font-size: 11.5pt;"></span></p></ul><p class="MsoNormal"><span lang="ES-TRAD"></span></p><p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">1.- Prepara el <b>café </b>i reserva. Li pots
afegir una miqueta de marsala o brandi.</p>
<p class="MsoNormal"><span lang="FR" style="mso-ansi-language: FR;">2.- Separa les
clares dels rovells i bat les <b>clares a punt de neu </b>fins que estiguen molt
fermes.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="ES-TRAD">3.- En un altre bol <b>bat els rovells i el
sucre </b>fins que blanquejen i es tornen molt escumosos.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="ES-TRAD">4.- Quan espessisquen els rovells ves afegint
de mica en mica e<b>l formatge mascarpone</b> fins a obtenir una crema homogènia.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="ES-TRAD">5.- Finalment <b>incorpora </b>a poc a poc les
<b>clares </b>que havies muntat prèviament. <o:p></o:p></span></p>
<p class="MsoNormal"><span lang="ES-TRAD">6.- <b>Munta el tiramisú: </b><o:p></o:p></span></p>
<p class="MsoNormal"><span lang="ES-TRAD">6.1- <b>Suca els melindros en el caf</b>é i col·loca’ls
en una font rectangular o bé en pots/ copes individuals.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="ES-TRAD">6.2. <b>Ves fent capes</b> alternant melindros i
crema. <o:p></o:p></span></p>
<p class="MsoNormal">7.- Deixa refredar a la nevera mínim
durant 2 hores.</p>
<p class="MsoNormal"><span lang="ES-TRAD">8.- Just abans de servir, empolvora amb
una mica de cacau en pols. <o:p></o:p></span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl0zsOEWuqndAYztB7kU3O-Hrj4R0tcji1RFZTRQKr_zHeD-Rbxejf3EibBs55Jx8DHNMuibwVCnmNiOCIsYAJcxrlT7AVQWh-goxG0WnciMwbYb7vz1JgGMzW3Rl4Qh-SjbJ9wM-0qya6-qM1Wuan_N69Ar0vpy7k6Cf4l2R_XWSDoefVT4ZoJQ-QCg/s2160/6-3-Tiramisu%20cuinadiari-pas%20a%20pas.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl0zsOEWuqndAYztB7kU3O-Hrj4R0tcji1RFZTRQKr_zHeD-Rbxejf3EibBs55Jx8DHNMuibwVCnmNiOCIsYAJcxrlT7AVQWh-goxG0WnciMwbYb7vz1JgGMzW3Rl4Qh-SjbJ9wM-0qya6-qM1Wuan_N69Ar0vpy7k6Cf4l2R_XWSDoefVT4ZoJQ-QCg/w640-h640/6-3-Tiramisu%20cuinadiari-pas%20a%20pas.jpg" width="640" /></a></div><br /><p></p><div><strong style="font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><span style="color: maroon;">Bon profit!</span></strong></div><div><strong style="font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><em><span style="color: maroon;"><br /></span></em></strong></div><div><strong style="font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><em><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhheJkDNb07qJR69V3yVfwmhsQ16QW3zmfQSLORCidmhsnjLKEdhu48keh-gUnUsPneA9pb1-ik6OVtj7EWQoG3T3HHAiC21ABzXDO_0V2hWwmMgQqSv2LKsOj5qNuPxGMCwVRdb5E5xBix7kjLlWIjpknu1VpsOCBwHEyB_2KSuQiP2CnDUDwBWoj3jA/s4752/6-3-Tiramisu%20cuinadiari%20ppal2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4752" data-original-width="3168" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhheJkDNb07qJR69V3yVfwmhsQ16QW3zmfQSLORCidmhsnjLKEdhu48keh-gUnUsPneA9pb1-ik6OVtj7EWQoG3T3HHAiC21ABzXDO_0V2hWwmMgQqSv2LKsOj5qNuPxGMCwVRdb5E5xBix7kjLlWIjpknu1VpsOCBwHEyB_2KSuQiP2CnDUDwBWoj3jA/w426-h640/6-3-Tiramisu%20cuinadiari%20ppal2.jpg" width="426" /></a></div><br /><span style="color: maroon;"><br /></span></em></strong></div><div><strong style="font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><em><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzGxLQhkaQfHfH6OyR81Hfqf18EsBVT_gV4_MIVHFGnmcjKtU4KTMqKeSJ_BuOzJ2_yJ5jXWSwbzP15aG24sA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><span style="color: maroon;"><br /></span></em></strong></div><div><strong style="font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><em><span style="color: maroon;"><br /></span></em></strong></div><div><strong style="font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><em><span style="color: maroon;">T’ha agradat la recepta? Tens dubtes o suggeriments? S<i><b>i la fas, comparteix la teua experiència amb nosaltres.</b></i></span></em></strong></div><div><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong><em><i><b><b><span style="color: maroon;"><i>Assabenta’t de les actualitzacions de Cuinadiari, subscrivint-te a la nostra newsletter o seguint-nos a </i><i><a href="https://www.instagram.com/cuinadiari/" style="color: #274e13; text-decoration-line: none;" target="_blank">Instagram</a>, <a href="https://www.facebook.com/CuinaDiari/" style="color: #274e13; text-decoration-line: none;">Facebook</a></i></span><i><u></u><span style="color: maroon;">, </span><a href="https://www.pinterest.es/cuinadiari/" style="color: #274e13; text-decoration-line: none;"><span style="color: maroon;">Pinterest</span></a><span style="color: maroon;"> o </span><a href="https://twitter.com/cuinadiari" style="color: #274e13; text-decoration-line: none;"><span style="color: maroon;">Twitter</span></a><span style="color: maroon;">.<br /></span></i></b></b></i></em></strong></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong><em><span style="color: maroon;"></span></em></strong></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><i><b><i><b><span style="color: maroon;">Moltes gràcies per seguir-nos!!</span></b></i></b></i></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong><em><span style="color: maroon;">Marta</span></em></strong></p></div><p class="MsoNormal"><span lang="ES-TRAD"></span></p><p>#cuinadiari #tiramisucuinadiari #tiramisu #cucinaitaliana #cuinaitaliana #tiramisulovers #mascarpone #mascarponecheese</p>Marta CuinaDiarihttp://www.blogger.com/profile/14634456978656759486noreply@blogger.com2tag:blogger.com,1999:blog-4926410875700531244.post-32655584255037044302022-10-01T15:40:00.001+02:002022-10-01T15:40:33.629+02:00LASANYA D'ALBERGÍNIA AMB BOTIFARRA I TOMACA<p>Hui hem aprofitat unes albergínies que teníem i una mica de carn de botifarra per fer aquesta "falsa lasanya" d'albergínia sense beixamel o unes albergínies a la parmigiana, però amb carn.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCdfOXc44VaYonR5qUA1Z9uf5Cud0wKFMMSndwU5pUQVq0V0IqQ5hYxbbRgltJJRn-DTIUrep0ajKGVmh8eqa9Xex_vyU2MK9tOiGOMZcDheh4wjCTgJkshXK92a-jOPNsqwSOMuIj9JpcLkrfwdgY0ZULtKZ4Kbsqc_u99W7XzmYlMIrGRZQS7VNFmw/s3968/2-1-Lasanya%20alberginia%20botifarra%20cuinadiari%20ppal2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3968" data-original-width="2976" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCdfOXc44VaYonR5qUA1Z9uf5Cud0wKFMMSndwU5pUQVq0V0IqQ5hYxbbRgltJJRn-DTIUrep0ajKGVmh8eqa9Xex_vyU2MK9tOiGOMZcDheh4wjCTgJkshXK92a-jOPNsqwSOMuIj9JpcLkrfwdgY0ZULtKZ4Kbsqc_u99W7XzmYlMIrGRZQS7VNFmw/w480-h640/2-1-Lasanya%20alberginia%20botifarra%20cuinadiari%20ppal2.jpg" width="480" /></a></div><br /><p><br /></p><p><b><span style="color: #660000;">Ingredients:</span></b></p><p></p><ul style="text-align: left;"><li>4 albergínies en talls prims longitudinals </li><li>salsa de tomaca</li><li>500 g de botifarra esmicolada</li><li>formatge al gust</li><li>oli i sal</li><li>unes fulles d'alfàbega</li></ul><p></p><b><span style="color: #660000;">Elaboració:</span></b><br /><a name='more'></a><ul><p style="background: white;"><span face=""Trebuchet MS", sans-serif" style="font-size: 11.5pt;"></span></p></ul><p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">1..- Renta les albergínies i talla-les longitudinalment en rodanxes primes. Deixa-les una mitja hora en sal per tal de traure l'amargor/ picantor.</p><p>2.-Fes la salsa de tomaca. Tens la recepta <a href="http://cuinadiari.blogspot.com/2011/07/salsa-de-tomaca.html" target="_blank">aqui</a>.</p><p>3.- Fregeix la botifarra esmicolada i quan tingues la salsa de tomaca a punt, agrega-li unes cullerades, no massa</p><p>4.- Fes les albergínies: posa-les uns 15 minuts al microones i després passa-les per la paella per tal que no agafen tant d'oli.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaOGYi_wN1Rce6Zi7nM3sURFHIGB7onCUwgsNhX6Te0lAQtb3iiiE2l7dsTzBxsNenq0NHzC11QJiiDwS_Z0NHjwpkhvn_pDwimIH79ryKUM8UQ9TnHxuXXajqFuOFq-Mr6fb6U4n6CZvSLfUX7OKPXPRGNFEBTQOIEd8uR3tU4Co-lrZ3J4xQ2_dA0w/s2880/2-1-Lasanya%20alberginia%20botifarra%20cuinadiari%20pas1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2880" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaOGYi_wN1Rce6Zi7nM3sURFHIGB7onCUwgsNhX6Te0lAQtb3iiiE2l7dsTzBxsNenq0NHzC11QJiiDwS_Z0NHjwpkhvn_pDwimIH79ryKUM8UQ9TnHxuXXajqFuOFq-Mr6fb6U4n6CZvSLfUX7OKPXPRGNFEBTQOIEd8uR3tU4Co-lrZ3J4xQ2_dA0w/w480-h640/2-1-Lasanya%20alberginia%20botifarra%20cuinadiari%20pas1.jpg" width="480" /></a></div><br /><p>5.- Munta la "lasanya": posa en una plata de forn</p><p></p><ul style="text-align: left;"><li>una capa de tomaca, </li><li>una d'albergínia, </li><li>una de botifarra amb tomaca</li><li>una mica de formatge</li><li>i repeteix albergínia, butifarra, tomaca i formatge</li></ul><p></p><p>6.- Gratina al forn i serveix amb unes fulles d'alfàbega</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVsH2Ckm3Jsov3FADVJbX3ixeVCqcZRNgZYZBxDVMIBEnlDAajpnKr0Q9s5l_ZFr1jT9GUBau2XDyzOBFWINefBzwbAOpppLlV57or66tdGTbDVfPIQokQ3CYkqPbR2JWxGZS_6dfBUBLVv7fxn1NwLueJSciByFYkBTrzghzyf_uokPT5vcvtmMbTXw/s2880/2-1-Lasanya%20alberginia%20botifarra%20cuinadiari%20pas2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2880" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVsH2Ckm3Jsov3FADVJbX3ixeVCqcZRNgZYZBxDVMIBEnlDAajpnKr0Q9s5l_ZFr1jT9GUBau2XDyzOBFWINefBzwbAOpppLlV57or66tdGTbDVfPIQokQ3CYkqPbR2JWxGZS_6dfBUBLVv7fxn1NwLueJSciByFYkBTrzghzyf_uokPT5vcvtmMbTXw/w480-h640/2-1-Lasanya%20alberginia%20botifarra%20cuinadiari%20pas2.jpg" width="480" /></a></div><br /><p><b><span style="color: #660000;">Bon profit!</span></b></p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkzf6A5HpuW7XMyyY2mh1Wa-2bka6ygeKhaV4cwurT_zONLQ9lbEwEsLlUgbHUgonl5XNq2YIOhGtQt7IvdLwkX9rIYq1VbUlUyH9nKmcpg8Hm9GuuPFxeuPeNO3Md8GsXty3CqpG_h9HnhUNQCB8_GO6-nVGubN-iU03FzTQUwOrrd9fvO-eOFURqNg/s3968/2-1-Lasanya%20alberginia%20botifarra%20cuinadiari%20ppal1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3968" data-original-width="2976" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkzf6A5HpuW7XMyyY2mh1Wa-2bka6ygeKhaV4cwurT_zONLQ9lbEwEsLlUgbHUgonl5XNq2YIOhGtQt7IvdLwkX9rIYq1VbUlUyH9nKmcpg8Hm9GuuPFxeuPeNO3Md8GsXty3CqpG_h9HnhUNQCB8_GO6-nVGubN-iU03FzTQUwOrrd9fvO-eOFURqNg/w480-h640/2-1-Lasanya%20alberginia%20botifarra%20cuinadiari%20ppal1.jpg" width="480" /></a></b></div><b><br /><span style="color: #660000;"><br /></span></b><p></p><div><strong style="font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><em><span style="color: maroon;">T’ha agradat la recepta? Tens dubtes o suggeriments? S<i><b>i la fas, comparteix la teua experiència amb nosaltres.</b></i></span></em></strong></div><div><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong><em><i><b><b><span style="color: maroon;"><i>Assabenta’t de les actualitzacions de Cuinadiari, subscrivint-te a la nostra newsletter o seguint-nos a </i><i><a href="https://www.instagram.com/cuinadiari/" style="color: #274e13; text-decoration-line: none;" target="_blank">Instagram</a>, <a href="https://www.facebook.com/CuinaDiari/" style="color: #274e13; text-decoration-line: none;">Facebook</a></i></span><i><u></u><span style="color: maroon;">, </span><a href="https://www.pinterest.es/cuinadiari/" style="color: #274e13; text-decoration-line: none;"><span style="color: maroon;">Pinterest</span></a><span style="color: maroon;"> o </span><a href="https://twitter.com/cuinadiari" style="color: #274e13; text-decoration-line: none;"><span style="color: maroon;">Twitter</span></a><span style="color: maroon;">.<br /></span></i></b></b></i></em></strong></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong><em><span style="color: maroon;"></span></em></strong></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><i><b><i><b><span style="color: maroon;">Moltes gràcies per seguir-nos!!</span></b></i></b></i></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong><em><span style="color: maroon;">Marta</span></em></strong></p></div><p>#cuinadiari #albergínia #melanzane #melanzaneparmigiana #lasanyadalberginia #lasanyadalberginiaibotifarra #lasañadeberenjeraycarne #cucinaitaliana</p>Marta CuinaDiarihttp://www.blogger.com/profile/14634456978656759486noreply@blogger.com0tag:blogger.com,1999:blog-4926410875700531244.post-55510554710358183642022-09-24T09:28:00.003+02:002022-09-24T23:55:23.716+02:00MANDONGUILLES AMB SÉPIA I CIGRONS<p><span style="white-space: pre-wrap;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1pr1joP3Mgvao0KtrL46lXglWzKQmSr5Yj4cVnI2wIKMB29An8gOpYXPcHrJ7viRd2ljc6ToVrp2g4K9d6G25gI5VbONDUjn1umg0gxLZzHpkt2nVUoNmjUSSccLbVHo1hhWHEBhTiQkEsBqlz7GhypZlSZMkTa9lp6kNg-fjk37lsCu0rI2j3gBg-Q/s3968/2-1-Mandonguilles%20sepia%20cigrons%20cuinadiari%20ppal3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3968" data-original-width="2976" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1pr1joP3Mgvao0KtrL46lXglWzKQmSr5Yj4cVnI2wIKMB29An8gOpYXPcHrJ7viRd2ljc6ToVrp2g4K9d6G25gI5VbONDUjn1umg0gxLZzHpkt2nVUoNmjUSSccLbVHo1hhWHEBhTiQkEsBqlz7GhypZlSZMkTa9lp6kNg-fjk37lsCu0rI2j3gBg-Q/w480-h640/2-1-Mandonguilles%20sepia%20cigrons%20cuinadiari%20ppal3.jpg" width="480" /></a></div><br /><p style="text-align: justify;">Per tal d'aprofitar una mica de carn de botifarra i unes sèpies que tenia al congelador, he preparat aquest plat. Els cigrons els he afegit quasi al final de tot. Queda també boníssim amb pésols o fins i tot sense els cigrons o els pésols i acompanyant el plat amb un arròs blanc i per beure, un amontillado, nostraltres, de @bodegasargueso. </p><p></p><p><span style="white-space: pre-wrap;">Com te les menjaries tu?</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCNWUsrOSmY3IyJ3rxxd70TnncFnoK5zvjPW_4kP65bfGXnizm2kmO-LsM5tAlHcvKypgxhYUppqpvWfMBrMjlbMsqWA_4Aw0A9dV4BwRcF0f0IN9VvstsWD1CqCZOOxVdZUW86_akI5eOUKIFE80iwb7LHD1TW6FgjGYuq9J05nJepve9ojXaVLHMkQ/s3968/2-1-Mandonguilles%20sepia%20cigrons%20cuinadiari%20ppal1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3968" data-original-width="2976" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCNWUsrOSmY3IyJ3rxxd70TnncFnoK5zvjPW_4kP65bfGXnizm2kmO-LsM5tAlHcvKypgxhYUppqpvWfMBrMjlbMsqWA_4Aw0A9dV4BwRcF0f0IN9VvstsWD1CqCZOOxVdZUW86_akI5eOUKIFE80iwb7LHD1TW6FgjGYuq9J05nJepve9ojXaVLHMkQ/w480-h640/2-1-Mandonguilles%20sepia%20cigrons%20cuinadiari%20ppal1.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p><b style="white-space: pre-wrap;"><span style="color: #660000;">Ingredients:</span></b></p><div><ul style="text-align: left; white-space: pre-wrap;"><li>2 cebes picades</li><li>1 carlota picada</li><li>4 tomaques triturades</li><li>3 alls</li><li>1 fulla de llorer</li><li>Una mica de sucre si cal</li><li>Espècies al gust (pebre, orenga…)</li><li>1 kg de sèpia neta</li><li>1 got de fino o brandi</li><li>½ litre d’aigua aprox</li></ul><b style="white-space: pre-wrap;">-Per a les mandonguilles*:</b>
<ul style="text-align: left;"><li style="white-space: pre-wrap;">1 ou</li><li style="white-space: pre-wrap;">Els tentacles de les sèpies</li><li style="white-space: pre-wrap;">1-2 llesques de pa de motlle o 2 cullerades de pa ratllat</li><li style="white-space: pre-wrap;">1 raig de llet</li><li><span style="white-space: pre-wrap;">600 g de carn de botifarra esmicolada
</span></li></ul><div><span style="white-space: pre-wrap;">*Com les mandonguilles les he fetes amb carn de botifarra, no els he posat cap espècie</span></div><div><span style="white-space: pre-wrap;"><br /></span></div><b><span style="color: #660000;">Elaboració:</span></b><br /><a name='more'></a><ul style="text-align: left;"><div><p style="background: white;"><span face=""Trebuchet MS", sans-serif" style="font-size: 11.5pt;"></span></p></div></ul>1.- Fes un sofregit amb la verdura ben picada: primer posa la <b>ceba</b>, la <b>carlota</b> i els <b>alls.</b> Si veus que es queda sense líquid, pots agregar un raig de fino o aigua i deixar reduir a poc a poc.</div><div>Als 15-20 minuts agrega la <b>tomaca </b>triturada juntament amb una fulla de <b>llorer</b>, una culleradeta de <b>sucre </b>(opcional) i una mica <b>d’espècies</b>. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKro1UA5vPXIXrtpUQyzBcwy8uxpQ2XW1fwMb34Q8X6gOSvVZEZDChlv7Xkmb9mp38RMOBcZgBszMhFRVwCzNJXfsxNxnhjnEJiyaA53Tsrdv3rZsnqHhAd4rQS-FGGyR1RUvcydSVwxbJ6IDROk07A0Vt4OHIVF5YZYdj7mUZVbIVo7Oz3X5GYYCCvQ/s2160/2-1-Mandonguilles%20sepia%20cigrons%20cuinadiari%20pas1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKro1UA5vPXIXrtpUQyzBcwy8uxpQ2XW1fwMb34Q8X6gOSvVZEZDChlv7Xkmb9mp38RMOBcZgBszMhFRVwCzNJXfsxNxnhjnEJiyaA53Tsrdv3rZsnqHhAd4rQS-FGGyR1RUvcydSVwxbJ6IDROk07A0Vt4OHIVF5YZYdj7mUZVbIVo7Oz3X5GYYCCvQ/w640-h640/2-1-Mandonguilles%20sepia%20cigrons%20cuinadiari%20pas1.jpg" width="640" /></a></div><br /><div>2.- <b>Neteja la sèpia</b>, sobretot els tentacles que poden tenir sorra. Trau-li la pell i talla-la en trossos menuts. Tritura els tenacles i reserva. </div><div><br /></div><div>3.- Mentre va coent-se el sofregit, fes les <b>mandonguilles</b>: </div><div><br /></div><div>3.1.-posa en un bol un <b>ou </b>i bat-lo. Agrega els <b>tentacles de la sèpia</b>, el <b>pa</b>, la <b>llet </b>i la <b>botifarra </b>esmicolada. Barreja amb molta cura per tal que la carn no quede molt atapeïda. </div><div><br /></div><div>3.2. Deixa reposar uns minuts i forma unes mandonguilles de 40-60 grams. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzFVgu1yPkrxYHukrDN1nXprfZ-BOFYAPCk7SoOQxepXKNUY-FaYf6KytEl5wKGJs2RFAo2GeQH_9--NcNpWWQ7queNs02sadl8XGU7qzWDSt8joFSk9i-Juym9CEgXQy8LbGDbVst10ntXWBceWWe-39CFiKSMUBLgpzRqkYhB87XLeCP24RfTtO86A/s2160/2-1-Mandonguilles%20sepia%20cigrons%20cuinadiari%20pas2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzFVgu1yPkrxYHukrDN1nXprfZ-BOFYAPCk7SoOQxepXKNUY-FaYf6KytEl5wKGJs2RFAo2GeQH_9--NcNpWWQ7queNs02sadl8XGU7qzWDSt8joFSk9i-Juym9CEgXQy8LbGDbVst10ntXWBceWWe-39CFiKSMUBLgpzRqkYhB87XLeCP24RfTtO86A/w640-h640/2-1-Mandonguilles%20sepia%20cigrons%20cuinadiari%20pas2.jpg" width="640" /></a></div><br /><div><br /></div><div>4.- Una vegada el sofregit estiga ben confitat, aboca-hi la <b>sèpia </b>i deixa coure uns 10 minuts. Tira-li un gotet de <b>fino o </b>de <b>brandi </b>i deixa reduir uns altres 10 minuts. </div><div><br /></div><div>5.- Ara agrega les <b>mandonguilles</b>, deixa uns minuts i fica <b>aigua </b>fins a cobrir (una mica menys de mig litre. Tapa i deixa fent xup-xup durant 20 minuts. </div><div>Es poden passar les mangonguilles per farina i després fregir-les, encara que jo preferisc posar-les en cru perquè és una mica més sa i així embrute menys ;-)</div><div><br /></div><div>6. – Finalment, aboca un pot de <b>cigrons </b>cuits i deixa coure uns altres 10 minuts. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp5ojWTSb52veMFoXIQL44K0NU9XcusexUcztvzuXqJuvgOaaxk3kW2xmY2xcy9tVvk30SOnwJNR3GsnCn5-UkSzexb_u58JCkkck6dvuDF0jab5DDd-G28C7Txkx-vTbE3PVpVbC06mKhvG68v7zo5VjVjhsJEJeys3Qb_MMyGiBv-_NJr2Pq9RAOJw/s2160/2-1-Mandonguilles%20sepia%20cigrons%20cuinadiari%20pas3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp5ojWTSb52veMFoXIQL44K0NU9XcusexUcztvzuXqJuvgOaaxk3kW2xmY2xcy9tVvk30SOnwJNR3GsnCn5-UkSzexb_u58JCkkck6dvuDF0jab5DDd-G28C7Txkx-vTbE3PVpVbC06mKhvG68v7zo5VjVjhsJEJeys3Qb_MMyGiBv-_NJr2Pq9RAOJw/w640-h640/2-1-Mandonguilles%20sepia%20cigrons%20cuinadiari%20pas3.jpg" width="640" /></a></div><br /><div><br /></div><div>7.- Si pots, deixa’l d’un dia per l’altre, que serà més bo.</div><div><br /></div><div><br /></div><div><b><span style="color: #660000;">Bon profit!</span></b></div><div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5GPA4c1aBFAk64Sy0FLEdQhc3Mj8DCqNAKL9i5dGLyWdOa2EWKXvyDMt1iGMx-g2WaIQMdaFu7dcLQpuTIVZETX1nUIbMFQ5BPw3_K6FiTvcHs55eP1ZJ-uTosRvKDl4xGdzvqIG3MIlUCANCXVYdbI7G0C93zYlQ_PX51VtS0P7zlhO5f_ccXgnZ1Q/s3968/2-1-Mandonguilles%20sepia%20cigrons%20cuinadiari%20ppal2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3968" data-original-width="2976" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5GPA4c1aBFAk64Sy0FLEdQhc3Mj8DCqNAKL9i5dGLyWdOa2EWKXvyDMt1iGMx-g2WaIQMdaFu7dcLQpuTIVZETX1nUIbMFQ5BPw3_K6FiTvcHs55eP1ZJ-uTosRvKDl4xGdzvqIG3MIlUCANCXVYdbI7G0C93zYlQ_PX51VtS0P7zlhO5f_ccXgnZ1Q/w480-h640/2-1-Mandonguilles%20sepia%20cigrons%20cuinadiari%20ppal2.jpg" width="480" /></a></div><br /><span style="color: #660000;"><br /></span></b></div><div><strong style="font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><em><span style="color: maroon;">T’ha agradat la recepta? Tens dubtes o suggeriments? S<i><b>i la fas, comparteix la teua experiència amb nosaltres.</b></i></span></em></strong></div><div><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong><em><i><b><b><span style="color: maroon;"><i>Assabenta’t de les actualitzacions de Cuinadiari, subscrivint-te a la nostra newsletter o seguint-nos a </i><i><a href="https://www.instagram.com/cuinadiari/" style="color: #274e13; text-decoration-line: none;" target="_blank">Instagram</a>, <a href="https://www.facebook.com/CuinaDiari/" style="color: #274e13; text-decoration-line: none;">Facebook</a></i></span><i><u></u><span style="color: maroon;">, </span><a href="https://www.pinterest.es/cuinadiari/" style="color: #274e13; text-decoration-line: none;"><span style="color: maroon;">Pinterest</span></a><span style="color: maroon;"> o </span><a href="https://twitter.com/cuinadiari" style="color: #274e13; text-decoration-line: none;"><span style="color: maroon;">Twitter</span></a><span style="color: maroon;">.<br /></span></i></b></b></i></em></strong></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong><em><span style="color: maroon;"></span></em></strong></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><i><b><i><b><span style="color: maroon;">Moltes gràcies per seguir-nos!!</span></b></i></b></i></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong><em><span style="color: maroon;">Marta</span></em></strong></p></div>Marta CuinaDiarihttp://www.blogger.com/profile/14634456978656759486noreply@blogger.com0tag:blogger.com,1999:blog-4926410875700531244.post-51568191390324970402022-09-10T08:58:00.003+02:002022-09-10T09:08:12.235+02:00PA DE PLÀTAN AMB PANSES I NOUS (BANANA BREAD)<p>Amb la recepta de hui aprofitaràs aquells plàtans que ningú vol menjar-se perquè ja estan massa blanets i que tantes vegades has hagut de llançar a les escombraries.</p><p>T'he de dir que ja mai et passarà quan proves este cake de plàtan amb panses i nous.</p><p>És ideal per esmorzar o berenar i a més, està per xuclar-se els dits!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgeGzrIab38bFDCk7pWb93adSzhBfwDHWrYuxggoosSN_LgFbWzHndVFILYemiO2s53WHjq3sW7PNJTtEVlb1FVj6nGKV36P7YyCZqa-_5C7x9CXA1mVWgMCH-T2J0Pn5_RH25l-LbsLNMe5eK_axf5Ys-LP90ieklndQeH00CuJ0ySCf8UlhE9_kIbrA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3968" data-original-width="2976" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgeGzrIab38bFDCk7pWb93adSzhBfwDHWrYuxggoosSN_LgFbWzHndVFILYemiO2s53WHjq3sW7PNJTtEVlb1FVj6nGKV36P7YyCZqa-_5C7x9CXA1mVWgMCH-T2J0Pn5_RH25l-LbsLNMe5eK_axf5Ys-LP90ieklndQeH00CuJ0ySCf8UlhE9_kIbrA=w480-h640" width="480" /></a></div><br /><br /><p></p><p class="selectable-text copyable-text"><span style="color: #660000;"><b>Ingredients:</b></span></p><ul style="text-align: left;"><li>125 g de sucre moré/ muscovado o panela</li><li>2 ous 🥚🥚</li><li>2 plàtans madurs grandets🍌🍌</li><li>100 g de mantega</li><li>250 g de farina</li><li>1 culleradeta de llevat en pols</li><li>100 g de panses remullades en 50 g de brandi</li><li>60 g de nous</li><li>per tirar-li abans d'anar al forn: sucre moré al gust i unes nous picades</li></ul><p class="selectable-text copyable-text"><b><span style="color: #660000;">Estris: </span></b>TMX o batedora + bol, motlle de plumcake de 24x10 cm aprox.</p><p class="selectable-text copyable-text"><b><span style="color: #660000;">Elaboració:</span></b></p><div><div><p style="background: white;"><span face=""Trebuchet MS", sans-serif" style="font-size: 11.5pt;"></span></p><div><span style="color: #990000;"><a name='more'></a></span></div></div></div><p class="selectable-text copyable-text">1.- Preescalfa el forn a 180 ºC. </p><p class="selectable-text copyable-text">2.- Barreja els <b>ous </b>amb el <b>sucre </b>fins obtenir una massa escumosa (en TMX 4 min 37º vel 4)</p><p class="selectable-text copyable-text">3.- Agrega els <b>plàtans </b>i la <b>mantega </b>i tritura uns segons a vel. 6.</p><p class="selectable-text copyable-text">4.- Seguidament afig la <b>farina </b>i el l<b>levat en pols</b> i remena fins a integrar. </p><p class="selectable-text copyable-text">5.- Per últim incorpora les <b>panses </b>i les <b>nous </b>una mica picades.</p><p class="selectable-text copyable-text">6.- Integra-ho tot i fica en un <b>motlle </b>de plum-cake folrat amb paper de forn o ben untat d'oli.</p><p class="selectable-text copyable-text">7.- Empolvora la part superior amb més <b>nous </b>i <b>sucre</b>. </p><p class="selectable-text copyable-text">8.- <b>Enforna </b>durant 50-60 minuts o fins que en punxar-lo amb un pal de broqueta, este isca net.</p><p class="selectable-text copyable-text">9.- Deixa refredar sobre una reixeta.</p><p class="selectable-text copyable-text"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiG24JSw7d-m-LFeKj3vLDDFO-bg6wsKDpBFeVatolDpjPNQAN2NS6Q_BA7x4Y5ehhYu0iDlzj3EvwosklX4RZ0rt-MZ3-XLEWYJkc3CWJPU6PgJzU9gRpOcLbHeQb_KV1gj76BQOX13KQ-MmID2t2Cj3EaZjSLgBMHzhbuxiwZjc7B6HyTHP0pXUgv4g" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2880" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiG24JSw7d-m-LFeKj3vLDDFO-bg6wsKDpBFeVatolDpjPNQAN2NS6Q_BA7x4Y5ehhYu0iDlzj3EvwosklX4RZ0rt-MZ3-XLEWYJkc3CWJPU6PgJzU9gRpOcLbHeQb_KV1gj76BQOX13KQ-MmID2t2Cj3EaZjSLgBMHzhbuxiwZjc7B6HyTHP0pXUgv4g=w480-h640" width="480" /></a></div><p></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong><em><span style="color: maroon;">Bon profit!</span></em></strong></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong><em><span style="color: maroon;"><br /></span></em></strong></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh8yVKfIwkg0llBUUtljLEbH_15zSYL7GNfvnJXUSKMDFjPFd6uV-06DL3tOykAWRMBndNz5ul9yDxPJubqro-5i2d4OLJyGKNVAx9Lb_qPE109OXlLoo2izaur0k4FeDjqjD1B0TofSs9V4-tTl2yLHZsdMm3pcUq4u4KvpNrfTakAUaH5z47qF2X_IQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3968" data-original-width="2976" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEh8yVKfIwkg0llBUUtljLEbH_15zSYL7GNfvnJXUSKMDFjPFd6uV-06DL3tOykAWRMBndNz5ul9yDxPJubqro-5i2d4OLJyGKNVAx9Lb_qPE109OXlLoo2izaur0k4FeDjqjD1B0TofSs9V4-tTl2yLHZsdMm3pcUq4u4KvpNrfTakAUaH5z47qF2X_IQ=w480-h640" width="480" /></a></div><p></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong><em><span style="color: maroon;">T’ha agradat la recepta? Tens dubtes o suggeriments? S<i><b>i la fas, comparteix la teua experiència amb nosaltres.</b></i></span></em></strong></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong><em><i><b><b><span style="color: maroon;"><i>Assabenta’t de les actualitzacions de Cuinadiari, subscrivint-te a la nostra newsletter o seguint-nos a </i><i><a href="https://www.instagram.com/cuinadiari/" style="color: #274e13; text-decoration-line: none;" target="_blank">Instagram</a>, <a href="https://www.facebook.com/CuinaDiari/" style="color: #274e13; text-decoration-line: none;">Facebook</a></i></span><i><u></u><span style="color: maroon;">, </span><a href="https://www.pinterest.es/cuinadiari/" style="color: #274e13; text-decoration-line: none;"><span style="color: maroon;">Pinterest</span></a><span style="color: maroon;"> o </span><a href="https://twitter.com/cuinadiari" style="color: #274e13; text-decoration-line: none;"><span style="color: maroon;">Twitter</span></a><span style="color: maroon;">.<br /></span></i></b></b></i></em></strong></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong><em><span style="color: maroon;"></span></em></strong></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><i><b><i><b><span style="color: maroon;">Moltes gràcies per seguir-nos!!</span></b></i></b></i></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong><em><span style="color: maroon;">Marta</span></em></strong></p>Marta CuinaDiarihttp://www.blogger.com/profile/14634456978656759486noreply@blogger.com0tag:blogger.com,1999:blog-4926410875700531244.post-30261591379680791012022-08-28T19:12:00.005+02:002022-08-28T19:16:47.357+02:00GALETES D'ESPIRAL DE VAINILLA I XOCOLATA<div><span>Us porte una recepta per fer amb els xiquets i tenir-los entretinguts en la darrera setmana de vacances abans que comence el cole: unes espirals de galeta de vainilla i xocolata.</span></div><b><span style="color: #990000;"><div><b><span style="color: #990000;"><br /></span></b></div><div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7l8WBHknCB2RomL_e0PDTz8zQWGKXH7x99c9Zkq0IjqKND9Fgf-7gtsEyIEz50jvXWKPPB4tbpYJx04_55Mk-TOe3nAtWn-vXZPCGncMO9-93e42sjnfm8BpwF-sa2dX6u0kr1ViZQKCZ2S1x2gBJJB-9EmNovv0e---UXQmYCfc1lPpT2zNYM3lNKg/s4752/6-5-Galetes%20espiral%20cuinadiari%20ppal2.jpg" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px; font-weight: 400; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3168" data-original-width="4752" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7l8WBHknCB2RomL_e0PDTz8zQWGKXH7x99c9Zkq0IjqKND9Fgf-7gtsEyIEz50jvXWKPPB4tbpYJx04_55Mk-TOe3nAtWn-vXZPCGncMO9-93e42sjnfm8BpwF-sa2dX6u0kr1ViZQKCZ2S1x2gBJJB-9EmNovv0e---UXQmYCfc1lPpT2zNYM3lNKg/w640-h426/6-5-Galetes%20espiral%20cuinadiari%20ppal2.jpg" width="640" /></a></div><br /><span style="color: #990000;"><br /></span></b></div>Ingredients (per a unes 38-40 galetes):</span></b><div><div><div><p style="background: white;"><span face=""Trebuchet MS", sans-serif" style="font-size: 11.5pt;"></span></p><div><span style="color: #990000;"><a name='more'></a></span></div><br /></div></div><b>Per a la massa bàsica:</b><div><ul style="text-align: left;"><li>250 g de farina</li><li>1 culleradeta de llevat </li><li>125 g de sucre glacé </li><li>1 sobret de sucre avainillat </li><li>1 pessic de sal</li><li>1 ou</li><li>125 g de mantega</li></ul><b>Per a la massa de xocolata: <br /></b><ul style="text-align: left;"><li>2 cullerades de cacau en pols </li><li>1 cullerada de sucre glacé</li><li>1 cullerada de llet</li></ul><b>Altres:</b><br /><ul style="text-align: left;"><li>1-2 clares d'ou </li><li>Farina addicional per empolvorar</li></ul> <div><span style="color: #990000; font-weight: bold;">Estris: </span>sedàs o colador, p<span>aper de forn</span></div><br /><b><span style="color: #990000;">Elaboració: </span></b><br /><br />1.- Tamisa la <b>farina </b>i el <b>llevat </b>en un bol, i després afegeix el <b>sucre avainillat, </b>el <b>sucre glas,</b> la <b>sal </b>i <b>l'ou</b>. Talla la <b>mantega </b>a trossets i afegeix-la. <br /><br />2.- Treballa-ho tot amb la batedora i en acabat pasta-ho amb les mans fins a obtenir una massa homogènia. Divideix la massa en 2. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGM77mhvZwNJVLFD7p6IVgHKkCSqv-i9l2Kjbgv525w8tLJC1XNibhCCK8-vKN3__Qjoh3MYTV7ozf1vDjMUmUDGmf_EZMxZTsS2iyV-IrAToEUfoPL60apyPLGhNGaszdZu-V4H1AQtzBL0NFVe6fxLF8eIkIIKLuqTMbXo-33R8f--xwR6Ls2xaywg/s2160/6-5-Galetes%20espiral%20cuinadiari%201%20i%202%20.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1620" data-original-width="2160" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGM77mhvZwNJVLFD7p6IVgHKkCSqv-i9l2Kjbgv525w8tLJC1XNibhCCK8-vKN3__Qjoh3MYTV7ozf1vDjMUmUDGmf_EZMxZTsS2iyV-IrAToEUfoPL60apyPLGhNGaszdZu-V4H1AQtzBL0NFVe6fxLF8eIkIIKLuqTMbXo-33R8f--xwR6Ls2xaywg/w640-h480/6-5-Galetes%20espiral%20cuinadiari%201%20i%202%20.jpg" width="640" /></a></div><div><br /></div><div>3.- Per fer la massa de xocolata, barreja el <b>cacau </b>amb el <b>sucre glas tamisat</b> i la <b>llet</b>, i incorpora-ho bé a una de les meitats de la massa. Fes una bola amb cada meitat i deixa-les reposar aproximadament 1 hora a la nevera o fins que la massa s'edurisca.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIuEqBBW33kfYPonVrl_M38lQgqKvfkWbqIUK8MQaxPJBXSuitoNdYp60zjXs2eKvDx623P0pVnme04PbEPJKho7IjLV_oF36Wd6LhBqZEXzLvXxhjuIOcll4fV4g9gwDoNGA9cOmudK-KkQl7MHPaHjtrU4RqLCsskLoFN_IDrbwfn2djWMXin2PxaQ/s2160/6-5-Galetes%20espiral%20cuinadiari%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1620" data-original-width="2160" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIuEqBBW33kfYPonVrl_M38lQgqKvfkWbqIUK8MQaxPJBXSuitoNdYp60zjXs2eKvDx623P0pVnme04PbEPJKho7IjLV_oF36Wd6LhBqZEXzLvXxhjuIOcll4fV4g9gwDoNGA9cOmudK-KkQl7MHPaHjtrU4RqLCsskLoFN_IDrbwfn2djWMXin2PxaQ/w640-h480/6-5-Galetes%20espiral%20cuinadiari%203.jpg" width="640" /></a></div> <br /><br />4.- Per aconseguir l'efecte espiral de dos colors, estén les dues masses a sobre d'un paper de forn fins a deixar-les del mateix gruix i mida (jo he fet els rectangles de 32 x 22 cm). </div><div>Pinta la massa de xocolata amb <b>clara d'ou</b> i col·loca la blanca per sobre. Pinta ara la massa blanca amb la clara i després enrotlla-les les dues juntes per formar un rul·lo.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYmZgGpIP65gfNkH5braRwEmrj9btlbOIwdn1Ft6hT9eK83cSCYDbrdA4bswBS94NXJSXWk9oj8BOT0ccCnUi-1yVn0-gzB0_PONu4VaIb-Pd66UHSl_qEYGANfm6y3Ik9aKtGo4avSEun07sygvTGkrggKEIm4fcu0GV1h60GpXQmozfLqnbsM6_RGg/s2160/6-5-Galetes%20espiral%20cuinadiari%204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1620" data-original-width="2160" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYmZgGpIP65gfNkH5braRwEmrj9btlbOIwdn1Ft6hT9eK83cSCYDbrdA4bswBS94NXJSXWk9oj8BOT0ccCnUi-1yVn0-gzB0_PONu4VaIb-Pd66UHSl_qEYGANfm6y3Ik9aKtGo4avSEun07sygvTGkrggKEIm4fcu0GV1h60GpXQmozfLqnbsM6_RGg/w640-h480/6-5-Galetes%20espiral%20cuinadiari%204.jpg" width="640" /></a></div><br /> 5.- Posa a la nevera i, mentre es refreda, escalfa el forn a 180 °C. <br /><br />6.- Quan el forn estiga a punt, talla rodanxes de 1/2 cm de gruix i col·loca-les en una safata del forn folrada amb paper vegetal o amb una làmina de silicona. </div><div><br /></div><div>7.- Cou les pastes uns 15 minuts al forn, a mitja alçada.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMaK_cJRkP_S2sUk-jYwXg_1mJEqOIJ9on7AU6M667fPsJnmG5opJedpo21_QF3OflRPOABVJ65QS09hdXleEQPT5OYfYVBbeUXTVhhxlm6Zv2f3iuatJv2vA9iUCHaONaTkv5LGhjFkXDLX6byt2pT2srXkRM8JFfZr7tras6AAUIPkQtdmTK4w_nvg/s2160/6-5-Galetes%20espiral%20cuinadiari%206%20i%207.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1620" data-original-width="2160" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMaK_cJRkP_S2sUk-jYwXg_1mJEqOIJ9on7AU6M667fPsJnmG5opJedpo21_QF3OflRPOABVJ65QS09hdXleEQPT5OYfYVBbeUXTVhhxlm6Zv2f3iuatJv2vA9iUCHaONaTkv5LGhjFkXDLX6byt2pT2srXkRM8JFfZr7tras6AAUIPkQtdmTK4w_nvg/w640-h480/6-5-Galetes%20espiral%20cuinadiari%206%20i%207.jpg" width="640" /></a></div><br /><div><b style="color: #660000; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;">Bon profit!</b></div><div><b style="color: #660000; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwa5MvW8yCSQ77gtASDHaS3Zu3jl5RWjLiQoFsRnZs9sK5Rv94VwHflC0QOpW5rMyQfOJQp7EoO35rB1JRuPqEGs0wkbjTUtZWJPNDJI0WuZyaHT1pvbgse9BEI7gYJ7Mtx2PlKMN7la8sOlhZ5nHmlxIP_vwt9jyfL2aFWTwHt4y2OtR-nkPLU8A_Yg/s4752/6-5-Galetes%20espiral%20cuinadiari%20ppal1.jpg" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4752" data-original-width="3168" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwa5MvW8yCSQ77gtASDHaS3Zu3jl5RWjLiQoFsRnZs9sK5Rv94VwHflC0QOpW5rMyQfOJQp7EoO35rB1JRuPqEGs0wkbjTUtZWJPNDJI0WuZyaHT1pvbgse9BEI7gYJ7Mtx2PlKMN7la8sOlhZ5nHmlxIP_vwt9jyfL2aFWTwHt4y2OtR-nkPLU8A_Yg/w426-h640/6-5-Galetes%20espiral%20cuinadiari%20ppal1.jpg" width="426" /></a></div><div><b style="color: #660000; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"></b></div><div><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"></p><div class="separator" style="clear: both; text-align: center;"><br /></div><b style="color: #660000; font-size: 15.4px;"><span style="color: black; font-family: "Times New Roman"; font-size: medium; font-weight: 400;">Font: recepta del llibre </span><i style="color: black; font-family: "Times New Roman"; font-size: medium; font-weight: 400;">Mi recetario de galletas</i></b><p></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong style="font-size: 15.4px;"><em><span style="color: maroon;">T’ha agradat la recepta? Tens dubtes o suggeriments? S<i><b>i la fas, comparteix la teua experiència amb nosaltres.</b></i></span></em></strong></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong><em><i><b><b><span style="color: maroon;"><i>Assabenta’t de les actualitzacions de Cuinadiari, subscrivint-te a la nostra newsletter o seguint-nos a </i><i><a href="https://www.instagram.com/cuinadiari/" style="color: #274e13; text-decoration-line: none;" target="_blank">Instagram</a>, <a href="https://www.facebook.com/CuinaDiari/" style="color: #274e13; text-decoration-line: none;">Facebook</a></i></span><i><u></u><span style="color: maroon;">, </span><a href="https://www.pinterest.es/cuinadiari/" style="color: #274e13; text-decoration-line: none;"><span style="color: maroon;">Pinterest</span></a><span style="color: maroon;"> o </span><a href="https://twitter.com/cuinadiari" style="color: #274e13; text-decoration-line: none;"><span style="color: maroon;">Twitter</span></a><span style="color: maroon;">.<br /></span></i></b></b></i></em></strong></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong><em><span style="color: maroon;"></span></em></strong></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><i><b><i><b><span style="color: maroon;">Moltes gràcies per seguir-nos!!</span></b></i></b></i></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong><em><span style="color: maroon;">Marta</span></em></strong></p></div></div>Marta CuinaDiarihttp://www.blogger.com/profile/14634456978656759486noreply@blogger.com0tag:blogger.com,1999:blog-4926410875700531244.post-50324275343918774572022-07-29T20:15:00.005+02:002022-08-02T12:38:28.913+02:00CIGRONS AMB COSTELLA I ESPINACS<p>Qui ha dit que els llegums són per l'hivern? Hem aprofitat que avui plovia un poquet per fer un platet de cigrons.</p><p>Els divendres teletreballem i necessitem receptes ràpides. Va molt bé tenir <a href="http://cuinadiari.blogspot.com/2021/02/sofregit.html" target="_blank">sofregit </a>i picada ja preparats al congelador i t'estalvies una bona estona. Per tant, si tens aquestes dues elaboracions ja fetes, només caldrà sofregir la costella i deixar els cigrons fent xup-xup. Temps de dedicació, en té molt poc. Jo aquests dinars de dies de teletreball els faig mentre torre el pa i me'l menge...Excuses? Cap ni una!! ;-)</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgWtmckPLeJ-eLK-7ORqjKPWSc4zwnyjO7Bdhcy9EOtgOkWFBQc7d-iovbM-wnx4YHMytmTr_Y06fYZxRASl2Y2t7-73y4LhqrtgIG2YUD46BzEBGyYUYUayjA_-rDJmPHUsv2hRPslBWa5An7BC5w9dQ_oANq1R--tH03o4WSP8NkPPRt1JP6WKIaD4A" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3968" data-original-width="2976" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgWtmckPLeJ-eLK-7ORqjKPWSc4zwnyjO7Bdhcy9EOtgOkWFBQc7d-iovbM-wnx4YHMytmTr_Y06fYZxRASl2Y2t7-73y4LhqrtgIG2YUD46BzEBGyYUYUayjA_-rDJmPHUsv2hRPslBWa5An7BC5w9dQ_oANq1R--tH03o4WSP8NkPPRt1JP6WKIaD4A=w480-h640" width="480" /></a></div><br /><br /><p></p><p><span style="color: #660000;"><b>Ingredients: </b></span></p><p></p><ul style="text-align: left;"><li>oli</li><li>1 fulla de llorer</li><li>2 grans d'all</li><li>500 g de costella o de carn magra a trossets</li><li>3 cullerades de <a href="http://cuinadiari.blogspot.com/2021/02/sofregit.html" target="_blank">sofregit </a>de tomaca amb pebrera o salsa de tomaca (la pots tenir preparada amb antelació)</li><li>150 g d'espinacs</li><li>2 pots de cigrons cuits</li><li>aigua fins a cobrir els cigrons (aprox 500 ml)</li></ul><p></p><p><b>-Per la picada</b> (la pots tenir preparada amb antelació):</p><p></p><ul style="text-align: left;"><li>1 grapat d'ametlles</li><li>1 llesqueta de pa*</li><li>1 all pelat</li><li>pebre roig</li></ul><p></p><i>*si no pots menjar gruten substitueix-lo per pa sense gluten o omiteix l'ingredient</i><p><b><span style="color: #660000;">Estris:</span></b> una cassola i un morter</p><p><b><span style="color: #660000;">Elaboració:</span></b></p><p>1.- Sofregeix la costella juntament amb els alls i una fulla de llorer.</p><p>2.- Quan estiga enrossida agrega el sofregit (el pots tenir fet i congelat en porcions). </p><p>3.-Dona unes voltes i afegeix els espinacs. Deixa reduir.</p><p>4.- Ara tira els cigrons i aigua fins que els cobrisca.</p><p>5.-Deixa coure fent xup-xup uns 25 minuts</p><p><b>La picada:</b></p><p>6.- Mentrestant fes la picada (saps que també la pots tenir congelada?): posa oli en una paella i sofregeix les ametlles, el pa i l'all. Quan estiga tot dauradet, pica en el morter i afegeix en els ultims 5 minuts de cocció dels cigrons.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg-3pvX5UZjEIXRMgrgXw7BKgqGq5FT3aInnHqFw72xFoNf1rQCX529kw8IXX9FW-oP5UB1SV5tjlG1OghKR-HPs0R5pG4V-Lxgn1mM0SLlor9DaKxVuUlIPPJeV8yHPlAKpb8fTmksD4wVAGkU6qhlkhKtEY47_DJ10dsXcP-mMnxtbd68z9fTrukgjg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2880" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEg-3pvX5UZjEIXRMgrgXw7BKgqGq5FT3aInnHqFw72xFoNf1rQCX529kw8IXX9FW-oP5UB1SV5tjlG1OghKR-HPs0R5pG4V-Lxgn1mM0SLlor9DaKxVuUlIPPJeV8yHPlAKpb8fTmksD4wVAGkU6qhlkhKtEY47_DJ10dsXcP-mMnxtbd68z9fTrukgjg=w480-h640" width="480" /></a></div><br /><br /><p></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><b style="color: #660000; font-size: 15.4px;">Bon profit!</b></p><p class="MsoNormal" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><o:p></o:p></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong><em><span style="color: maroon;">T’ha agradat la recepta? Tens dubtes o suggeriments? S<i><b>i la fas, comparteix la teua experiència amb nosaltres.</b></i></span></em></strong></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong><em><i><b><b><span style="color: maroon;"><i>Assabenta’t de les actualitzacions de Cuinadiari, subscrivint-te a la nostra newsletter o segueix-nos a </i><i><a href="https://www.instagram.com/cuinadiari/" style="color: #274e13; text-decoration-line: none;" target="_blank">Instagram</a>, <a href="https://www.facebook.com/CuinaDiari/" style="color: #274e13; text-decoration-line: none;">Facebook</a></i></span><i><u></u><span style="color: maroon;">, </span><a href="https://www.pinterest.es/cuinadiari/" style="color: #274e13; text-decoration-line: none;"><span style="color: maroon;">Pinterest</span></a><span style="color: maroon;"> o </span><a href="https://twitter.com/cuinadiari" style="color: #274e13; text-decoration-line: none;"><span style="color: maroon;">Twitter</span></a><span style="color: maroon;">.<br /></span></i></b></b></i></em></strong></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong><em><span style="color: maroon;"></span></em></strong></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><i><b><i><b><span style="color: maroon;">Moltes gràcies per seguir-nos!!</span></b></i></b></i></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong><em><span style="color: maroon;">Marta</span></em></strong></p><p>#cuinadiari #llegumscuinadiari #cigronsambespinacs #cuinatradicional #menjabe #cuinarapida #cuinadaprofitament #nollencemnimica</p>Marta CuinaDiarihttp://www.blogger.com/profile/14634456978656759486noreply@blogger.com1tag:blogger.com,1999:blog-4926410875700531244.post-38378429237923080302022-07-20T20:44:00.002+02:002022-07-20T20:54:31.519+02:00CROQUETES DE CULLERA I GALETTE DE CROQUETAQuan s'acosten les vacances sempre em dona per fer inventari de tot el que tinc al congelador per anar buidant-lo. En aquesta ocasió vaig trobar massa de croqueta i com no tenia temps ni m'apetia embrutar la cuina, vaig decidir fer aquesta recepta, una variant de les croquetes de cullera que ja us vam ensenyar a l’<strong style="font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><em><i><b><b><span style="color: maroon;"><i><a href="https://www.instagram.com/cuinadiari/" style="color: #274e13; text-decoration-line: none;" target="_blank">Instagram</a></i></span></b></b></i></em></strong> fa un temps. <br /><br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhX5hnYgIxDThHXC6c83cw6AvUFJBgTGaIH_iIxePCUhHS7l_NaYrimWvqf6C7BvkG2_DodboZ6xCPmqbY77-wUvxJw-gkxGwN9UnssPJdKNlsw-9VVjp2YB-cGPP9_E3NBKorAzKHut7nBhS8RPeSbovTdiDVP9SKiHXTOeb_rWNYAOlJaC9ah4Dxn-g" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3118" data-original-width="2338" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhX5hnYgIxDThHXC6c83cw6AvUFJBgTGaIH_iIxePCUhHS7l_NaYrimWvqf6C7BvkG2_DodboZ6xCPmqbY77-wUvxJw-gkxGwN9UnssPJdKNlsw-9VVjp2YB-cGPP9_E3NBKorAzKHut7nBhS8RPeSbovTdiDVP9SKiHXTOeb_rWNYAOlJaC9ah4Dxn-g=w480-h640" width="480" /></a></div><br />Reconec que fer croquetes no m'agrada gens, és pesat, i acabes embrutant un munt la cuina. Aquesta recepta però, és fàcil, ràpida, és més sana (una mica?) i sobretot neta... vaja, que no serà la darrera vegada que la fem. <br /><br />Hui l’he fet una mica diferent, he cobert el fons d'una cassola amb tortillas mexicanas d’un paquet que tenia obert, li he ficat per damunt la massa de croqueta, he plegat les vores de <i>las tortillas</i> que sobresortien com si fora una “<i>galette</i>” i ho he gratinat amb parmesà, una mica de barreja de 4 formatges ratllats i panko. 15 minuts a foc fort i tens un sopar que acompanyat d'una amanida és ben complet!<div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgNY3Xn9tDW670UEq338WetIuagwYPaRymSnClhpCV13MboirohTtDCLpH7ynSDOes6YW3f3r0924Qi2u4L4AzgwrnotrwXAeKL8m06zDqlhFianybSUAWvJU8Sep1ngz20LfR2qFAUVo6xv8-nzY-eipbDLca-M3THAUIqr66jlWOgNs0znbRL2xUSgQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3968" data-original-width="2976" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgNY3Xn9tDW670UEq338WetIuagwYPaRymSnClhpCV13MboirohTtDCLpH7ynSDOes6YW3f3r0924Qi2u4L4AzgwrnotrwXAeKL8m06zDqlhFianybSUAWvJU8Sep1ngz20LfR2qFAUVo6xv8-nzY-eipbDLca-M3THAUIqr66jlWOgNs0znbRL2xUSgQ=w480-h640" width="480" /></a></div><br /><br />Us he de confessar que a casa agrada molt tant amb base com sense, però no em compren la idea de substituir la tradicional <a href="https://www.instagram.com/explore/tags/croqueta/">#croqueta</a> per aquesta. Tot i això, és de segur l'alternativa quan a la cuinera no té temps 😉. <br /><br /><b><span style="color: #660000;">Ingredients:</span></b></div><div><p style="background: white;"><span face=""Trebuchet MS", sans-serif" style="font-size: 11.5pt;"></span></p><div><span style="color: #990000;"><a name='more'></a></span></div><ul style="text-align: left;"><li>Massa de croqueta del farcit*</li><li>Si li fiques base necessitaràs, 4-5 <i>tortillas </i>mexicanes</li><li>Per a gratinar: ou batut (opcional), formatge variat i panko </li></ul><br /><span style="color: #660000;"><b>Estris:</b></span> Cassola de forn <br /><br />*Nota : No pose quantitats perquè es tracta de una recepta d’aprofitament. Si fas el farcit expressament, pots utilitzar <a href="http://cuinadiari.blogspot.com/2014/09/cassoletes-rapides-de-pollastre.html#outer-wrapper" target="_blank">la recepta d’aquí</a> que no és tan consistent com la massa de les croquetes.<div><br /></div><div>Aqui us deixe el pas a pas de les dues maneres:</div><div><br /></div><div><b>Amb base: </b></div><div><div class="separator" style="clear: both; text-align: center;"><br /><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjHWhuiz0iNOGSK-YUVNgix3i29OuOvtCiMvM4KpnsnYypSS3t5YavkXg3k2ynPAbitjKu1C9IzIrfC43JFOMhP_AJOqY1mRk7JI-wG9ubZ8CeVTQ8z_MFRspC0FXyiDkIwNBL-Ld1vlmwhnfYEGyLwacvx12p1nVc89WA6UvxIyTLjLiRZrThj7FF_xQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2880" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjHWhuiz0iNOGSK-YUVNgix3i29OuOvtCiMvM4KpnsnYypSS3t5YavkXg3k2ynPAbitjKu1C9IzIrfC43JFOMhP_AJOqY1mRk7JI-wG9ubZ8CeVTQ8z_MFRspC0FXyiDkIwNBL-Ld1vlmwhnfYEGyLwacvx12p1nVc89WA6UvxIyTLjLiRZrThj7FF_xQ=w480-h640" width="480" /></a></div><br /><br /></div></div><b>i sense: </b></div><div><b><br /></b><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgw85BUK5ppu0CG5a7WxmmlJ5_FdaHCGs6QttMuH2XCRfHKRWNWDYdW6I9mKZuDPvUy4geh60HzuuVVOas-ZNersDNyEvQuPdKaABVh7G0qmGxbNEmockPMJ7kVx6ElyNiej-6VXiel3qsC0IStni06zoLD6UaQ8GT9H25txZAyRPFzaaQ7ZRQq5cslvA" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" data-original-height="1440" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgw85BUK5ppu0CG5a7WxmmlJ5_FdaHCGs6QttMuH2XCRfHKRWNWDYdW6I9mKZuDPvUy4geh60HzuuVVOas-ZNersDNyEvQuPdKaABVh7G0qmGxbNEmockPMJ7kVx6ElyNiej-6VXiel3qsC0IStni06zoLD6UaQ8GT9H25txZAyRPFzaaQ7ZRQq5cslvA=w640-h640" width="640" /></a><br /><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><b style="color: #660000; font-size: 15.4px;">Bon profit!</b></p><p class="MsoNormal" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><o:p></o:p></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong><em><span style="color: maroon;">T’ha agradat la recepta? Tens dubtes o suggeriments? S<i><b>i la fas, comparteix la teua experiència amb nosaltres.</b></i></span></em></strong></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong><em><i><b><b><span style="color: maroon;"><i>Assabenta’t de les actualitzacions de Cuinadiari, subscrivint-te a la nostra newsletter o segueix-nos a </i><i><a href="https://www.instagram.com/cuinadiari/" style="color: #274e13; text-decoration-line: none;" target="_blank">Instagram</a>, <a href="https://www.facebook.com/CuinaDiari/" style="color: #274e13; text-decoration-line: none;">Facebook</a></i></span><i><u></u><span style="color: maroon;">, </span><a href="https://www.pinterest.es/cuinadiari/" style="color: #274e13; text-decoration-line: none;"><span style="color: maroon;">Pinterest</span></a><span style="color: maroon;"> o </span><a href="https://twitter.com/cuinadiari" style="color: #274e13; text-decoration-line: none;"><span style="color: maroon;">Twitter</span></a><span style="color: maroon;">.<br /></span></i></b></b></i></em></strong></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong><em><span style="color: maroon;"></span></em></strong></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><i><b><i><b><span style="color: maroon;">Moltes gràcies per seguir-nos!!</span></b></i></b></i></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong><em><span style="color: maroon;">Marta</span></em></strong></p>
<p class="MsoNormal"><br /></p></div></div>Marta CuinaDiarihttp://www.blogger.com/profile/14634456978656759486noreply@blogger.com0tag:blogger.com,1999:blog-4926410875700531244.post-65388352276920928742022-07-17T10:03:00.002+02:002022-07-17T10:04:07.954+02:00PEIX SEC: mussola i capellans<p><span face=""Trebuchet MS", sans-serif" style="background-color: white; font-size: 11.5pt;">A la costa era molt habitual conservar el peix en salaó o assecat
al sol, i tot i que cada vegada es fa menys a les cases, a ma casa ma mare
encara manté la tradició d’assecar el peix i els polps. El peix que acostumem a
assecar és el gatet o mussola (cazón) o el bacallaret (per a fer capellans).</span></p><p><span face=""Trebuchet MS", sans-serif" style="background-color: white; font-size: 11.5pt;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg_gwFG8V9EVBF_6daWEwN8BNOxKmtDR_Ug0uuGJVlUhrBLyHmXvZ1PcSa4luAIkumAsmAJ_BGPdAgRr6y4V4ZP_17HIUjhE5dM_VTr5Nu1xXaMxSIQEutw154j1YSBIn33RKHQ453QZXGj_ga5MuiBHwZtcanpPlpWWJR3rlsWgwbyLrXqAiPp5wElhQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3968" data-original-width="2976" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEg_gwFG8V9EVBF_6daWEwN8BNOxKmtDR_Ug0uuGJVlUhrBLyHmXvZ1PcSa4luAIkumAsmAJ_BGPdAgRr6y4V4ZP_17HIUjhE5dM_VTr5Nu1xXaMxSIQEutw154j1YSBIn33RKHQ453QZXGj_ga5MuiBHwZtcanpPlpWWJR3rlsWgwbyLrXqAiPp5wElhQ=w480-h640" width="480" /></a></div><br /><br /><p></p><p style="background: white;"><span face=""Trebuchet MS", sans-serif" style="font-size: 11.5pt;"><b><span style="color: #660000;">Necessitem:<o:p></o:p></span></b></span></p><p style="background: white;"><span face=""Trebuchet MS", sans-serif" style="font-size: 11.5pt;">Bacallarets, mussola<o:p></o:p></span></p><p style="background: white;"><span face=""Trebuchet MS", sans-serif" style="font-size: 11.5pt;">Sal<o:p></o:p></span></p><p style="background: white;"><span face=""Trebuchet MS", sans-serif" style="font-size: 11.5pt;">Altres: una corda i agulles d’estendre per penjar-lo, una xarxa
per tal d’evitar les mosques<o:p></o:p></span></p><p style="background: white;"><span face=""Trebuchet MS", sans-serif" style="font-size: 11.5pt;"><b><span style="color: #660000;">Elaboració:</span></b></span></p><p style="background: white;"><span face=""Trebuchet MS", sans-serif" style="font-size: 11.5pt;"></span></p><div><span style="color: #990000;"><a name='more'></a><b><br /></b></span><div>1.-<span style="background-color: white; font-size: 11.5pt;"> Neteja bé el peix: El bacallaret l’obrirem per la panxa, li
traurem els budells i el telet blanc del ventre. A la mussola, si no ens la
venen ja preparada, li haurem de traure les aletes i la pelarem i la tallarem
per la meitat longitudinalment deixant l’espina en una de les parts.</span></div></div><p style="background: white;"><span face=""Trebuchet MS", sans-serif" style="font-size: 11.5pt;">Per evitar problemes amb l’anisakis, congela el peix almenys un
parell de dies.<o:p></o:p></span></p><p style="background: white;"><span face=""Trebuchet MS", sans-serif" style="font-size: 11.5pt;">2.- Quan faça bon dia, descongela el peix i posa’l amb aigua i
sal. (prou sal, però que no cal que siga una salmorra). Si fas mussola, posa
també un raig de vinagre per treure-li un poc el gust d’amoníac.<o:p></o:p></span></p><p style="background: white;"><span face=""Trebuchet MS", sans-serif" style="font-size: 11.5pt;">3.- Eixuga els peixos amb tovallons i penja’ls a l’aire oberts per
la meitat. A la nit entra’ls a casa. Si hi ha mosques, posa’ls per damunt una
xarxa.<o:p></o:p></span></p><p style="background: white;"><span face=""Trebuchet MS", sans-serif" style="font-size: 11.5pt;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgoACFhiuZj60GKv0s2sHewfmlAVXOndTVwUXKKKr2H6EF1sg_99QsfQN5Vcp1nil8rEWJuMgzM0JiMQeTwvzrtVLbm6J1rQPY7AE6F5Wk51jO6aQTRwtsUZFc1ZFY1GoWJuUoWH7Pr7WqXkkudg0Hx6aR9gIE7wv683QGTzoN22-GyXz2CPgYHrFW8FA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1496" data-original-width="2000" height="479" src="https://blogger.googleusercontent.com/img/a/AVvXsEgoACFhiuZj60GKv0s2sHewfmlAVXOndTVwUXKKKr2H6EF1sg_99QsfQN5Vcp1nil8rEWJuMgzM0JiMQeTwvzrtVLbm6J1rQPY7AE6F5Wk51jO6aQTRwtsUZFc1ZFY1GoWJuUoWH7Pr7WqXkkudg0Hx6aR9gIE7wv683QGTzoN22-GyXz2CPgYHrFW8FA" width="640" /></a></div><br /><span face=""Trebuchet MS", sans-serif" style="font-size: 11.5pt;">4.- Al cap de 2-3 dies ja estaran llestos.</span><p></p><p style="background: white;"><b style="font-family: "Trebuchet MS", sans-serif; font-size: 11.5pt;"><span style="color: #660000;"><br /></span></b></p><p style="background: white;"><b style="font-family: "Trebuchet MS", sans-serif; font-size: 11.5pt;"><span style="color: #660000;">CONSERVAR I CONSUMIR EL PEIX SEC:</span></b></p><p style="background: white;"><span face=""Trebuchet MS", sans-serif" style="font-size: 11.5pt;">El peix fresc es pot conservar ben tapat a la nevera o al
congelador. <o:p></o:p></span></p><p style="background: white;"><span face=""Trebuchet MS", sans-serif" style="font-size: 11.5pt;">Per consumir-lo es torra o bé directament amb la flama, amb un bufador
de cuina o en una planxa ben calenta.<o:p></o:p></span></p><p style="background: white;"><span face=""Trebuchet MS", sans-serif" style="font-size: 11.5pt;"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjJzApEc4mhVqQRSuMSDkF7zszboXtDf4LfdP7VDrDYBuPNaU71cOA0xyBIaBi2K9-DmiKMaQQMYtiqPFEipRiJ5vJ4eNKpzBWhwVuqty0j2mXuI8wKFDiUNrSNX1uiiRs_QAO-UVQwyN51_czl_kCN85EmXsTYOCcuAPqm73Duysc2rHUMAMg_CDY-HQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3968" data-original-width="2976" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjJzApEc4mhVqQRSuMSDkF7zszboXtDf4LfdP7VDrDYBuPNaU71cOA0xyBIaBi2K9-DmiKMaQQMYtiqPFEipRiJ5vJ4eNKpzBWhwVuqty0j2mXuI8wKFDiUNrSNX1uiiRs_QAO-UVQwyN51_czl_kCN85EmXsTYOCcuAPqm73Duysc2rHUMAMg_CDY-HQ=w480-h640" width="480" /></a></div><br /><p></p><p style="background: white;"><span face=""Trebuchet MS", sans-serif" style="font-size: 11.5pt;">Una vegada torrat, nosaltres l’acostumem a menjar calentet ben
regat amb oli. <o:p></o:p></span></p><p style="background: white;"><span face=""Trebuchet MS", sans-serif" style="font-size: 11.5pt;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiq2xe_3H7T57miSQGnDOPdWNkfTNJFfRHAdplRazX8kutRtOJlhQRNB-W9FFOII_wiRjqP-Dyl3z30Q3tGZsEm0UI_ImGPjvpbZWZeRj6ZlV5QVKVTrbh9gspe7n6C4t5ygE1sjX092lVMAPpFiWe8onp9RMmg40OJWfWK2WmL51H_udfgjP8cfSxVcQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1024" data-original-width="768" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiq2xe_3H7T57miSQGnDOPdWNkfTNJFfRHAdplRazX8kutRtOJlhQRNB-W9FFOII_wiRjqP-Dyl3z30Q3tGZsEm0UI_ImGPjvpbZWZeRj6ZlV5QVKVTrbh9gspe7n6C4t5ygE1sjX092lVMAPpFiWe8onp9RMmg40OJWfWK2WmL51H_udfgjP8cfSxVcQ=w480-h640" width="480" /></a></div><br /><p></p><p style="background: white;"><span face=""Trebuchet MS", sans-serif" style="font-size: 11.5pt;">Una altra manera és menjar-lo en una amanida pagesa, una amanida
típica de Formentera amb creïlla bullida i verduretes que aviat t’ensenyarem com la
fem. <o:p></o:p></span></p><p style="background: white;"><span face=""Trebuchet MS", sans-serif" style="font-size: 11.5pt;"><br /></span></p><p style="background: white;"><span face=""Trebuchet MS", sans-serif" style="font-size: 11.5pt;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjzsSO8s8Bf1z6WUAQHVQTGHPRvgDdr3uquBD0qph1nCrjO3YmZrM8ka7DaGglGQ_Dyoq2dFDr8VGRucyjDpgiehx19Xfp1uocLGLvJWvr_NG7-ijhlQzQv6knOmA6QHnQTjZJ2tJJRAzMteB3aCMR105IF2NWpuojhiXeNh8Kr3-Do68e19p7DiVKR2Q" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3968" data-original-width="2976" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjzsSO8s8Bf1z6WUAQHVQTGHPRvgDdr3uquBD0qph1nCrjO3YmZrM8ka7DaGglGQ_Dyoq2dFDr8VGRucyjDpgiehx19Xfp1uocLGLvJWvr_NG7-ijhlQzQv6knOmA6QHnQTjZJ2tJJRAzMteB3aCMR105IF2NWpuojhiXeNh8Kr3-Do68e19p7DiVKR2Q=w480-h640" width="480" /></a></div><br /><br /><p></p><p>
</p><p style="background: white;"><span face=""Trebuchet MS", sans-serif" style="font-size: 11.5pt;">Si et sobra o en fas molt i ja l’has torrat, el pots conservar a
la nevera en un pot de vidre ben cobert d’oli d’oliva.<o:p></o:p></span></p><p><b style="background-color: white; color: #660000; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"></b></p><div class="separator" style="clear: both; text-align: center;"><b style="background-color: white; color: #660000; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjpoPr805QhYNMmPmq5ITWttaERavbB8q3p9BaQ1SIo-H1fSpPkqsOQRO-GFJKLXQJf1M0yPuFyYfOlK6mr0hKNuCQ40ISWZ1Jd987Rubm6BG849Re7bwv2d_mwdiRy5eSBTcG9qYACAGuQBL13rGMkodU20jZC1EjoPfaVatN2Jqsf1HG3PmlsKglEfg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3264" data-original-width="2587" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjpoPr805QhYNMmPmq5ITWttaERavbB8q3p9BaQ1SIo-H1fSpPkqsOQRO-GFJKLXQJf1M0yPuFyYfOlK6mr0hKNuCQ40ISWZ1Jd987Rubm6BG849Re7bwv2d_mwdiRy5eSBTcG9qYACAGuQBL13rGMkodU20jZC1EjoPfaVatN2Jqsf1HG3PmlsKglEfg=w507-h640" width="507" /></a></b></div><b style="background-color: white; color: #660000; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><br /><br /></b><p></p><p><b style="background-color: white; color: #660000; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;">Bon profit!</b></p><p class="MsoNormal" style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><o:p></o:p></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong><em><span style="color: maroon;">T’ha agradat la recepta? Tens dubtes o suggeriments? S<i><b>i la fas, comparteix la teua experiència amb nosaltres.</b></i></span></em></strong></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong><em><i><b><b><span style="color: maroon;"><i>Assabenta’t de les actualitzacions de Cuinadiari, subscrivint-te a la nostra newsletter o segueix-nos a </i><i><a href="https://www.instagram.com/cuinadiari/" style="color: #274e13; text-decoration-line: none;" target="_blank">Instagram</a>, <a href="https://www.facebook.com/CuinaDiari/" style="color: #274e13; text-decoration-line: none;">Facebook</a></i></span><i><u></u><span style="color: maroon;">, </span><a href="https://www.pinterest.es/cuinadiari/" style="color: #274e13; text-decoration-line: none;"><span style="color: maroon;">Pinterest</span></a><span style="color: maroon;"> o </span><a href="https://twitter.com/cuinadiari" style="color: #274e13; text-decoration-line: none;"><span style="color: maroon;">Twitter</span></a><span style="color: maroon;">.<br /></span></i></b></b></i></em></strong></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong><em><span style="color: maroon;"></span></em></strong></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><i><b><i><b><span style="color: maroon;">Moltes gràcies per seguir-nos!!</span></b></i></b></i></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong><em><span style="color: maroon;">Marta</span></em></strong></p>Marta CuinaDiarihttp://www.blogger.com/profile/14634456978656759486noreply@blogger.com2tag:blogger.com,1999:blog-4926410875700531244.post-18701811497275796262022-07-02T12:59:00.004+02:002022-08-02T12:39:21.021+02:00CALLOS CuinaDiari<p></p><div class="separator" style="clear: both; text-align: justify;">Quan demanes una tapa de callos no hi ha dues receptes iguals: hi ha qui els cuina amb molt tomaca, amb molt de suc, amb cigrons, amb cap i pota...aquí teniu una manera de fer-los. Prepareu el pa!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXI87-FkHN4ZADLrrPFnH6Vpn0_ljAxt20hkGsW00xcltg9KPu3PvHCR7V0yjf4C-g3h0GKacy5pBCfbNNlgletMTWdIOQVCk5rPlptvwsKV7VQhk_ML-0UrWDZHhbLR3n_FbcPatCB-gbZVdCBzz7dRAhbQt_NktgriMSjDIE2lCEChp9OK2MxbYTZw/s3264/4-callos%20cuinadiari%20ppal1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="2605" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXI87-FkHN4ZADLrrPFnH6Vpn0_ljAxt20hkGsW00xcltg9KPu3PvHCR7V0yjf4C-g3h0GKacy5pBCfbNNlgletMTWdIOQVCk5rPlptvwsKV7VQhk_ML-0UrWDZHhbLR3n_FbcPatCB-gbZVdCBzz7dRAhbQt_NktgriMSjDIE2lCEChp9OK2MxbYTZw/w510-h640/4-callos%20cuinadiari%20ppal1.jpg" width="510" /></a></div><br /><span style="white-space: pre-wrap;"><br /></span><p></p><p><span style="white-space: pre-wrap;"><b><span style="color: #660000;">Ingredients:</span></b></span></p><p><span style="white-space: pre-wrap;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWOU4cr4wGqVCw-SbNohGVJVj2vlY9Dz5qOZNm7z7Er3Q5O629ndj68VqhTT-W9UaYSQrbf7bXBhZB0sgrk3vezkXPp7K5UHgbtvAYyTnb9WTG9I-h9vat87B91K7OOlwiCnoogftVMK6JdXAQLJr0CgaNhtKFLdITRb4BKvKcIMY7rKFFvLBXXG8bMg/s3264/4-callos%20cuinadiari%20ingr.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="2605" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWOU4cr4wGqVCw-SbNohGVJVj2vlY9Dz5qOZNm7z7Er3Q5O629ndj68VqhTT-W9UaYSQrbf7bXBhZB0sgrk3vezkXPp7K5UHgbtvAYyTnb9WTG9I-h9vat87B91K7OOlwiCnoogftVMK6JdXAQLJr0CgaNhtKFLdITRb4BKvKcIMY7rKFFvLBXXG8bMg/w510-h640/4-callos%20cuinadiari%20ingr.jpg" width="510" /></a></b></div><b><br /></b><p><span style="white-space: pre-wrap;"><b>Per rentar i fer una primera bullida dels callos necessitarem:</b> </span></p><p></p><ul style="text-align: left;"><li><span style="white-space: pre-wrap;">aigua, </span></li><li><span style="white-space: pre-wrap;">vinagre/ anís</span></li><li><span style="white-space: pre-wrap;">uns quants claus d'olor clavats en 1 ceba</span></li></ul><p></p><p><span style="white-space: pre-wrap;"><b>Resta d'ingredients:</b></span></p><ul style="text-align: left;"><li>1k de tripa netas, tallada i bullidas </li><li>aigua (quantitat necessària per a cobrir els callos)</li><li>2 cebes</li><li>6 grans d'all </li><li>una fulla de llorer </li><li>un grapadet de pebre negre </li><li>3-4 pestetes (caiena) </li><li>tres cullerades de tomaca concentrada </li><li>una cullerada de pebre roig </li><li>un polsim de comí (opcional) </li><li>una bona cullerada de farina (o maizena si no pots amb gluten)</li><li>2 xoriços tallats a rodanxes d'un dit (150 grams aproximadament)</li><li>50 gr de pernil a dauets </li><li>2 botifarres negres tallades a rodanxes (morcilla) </li><li>300 g de cigrons bullits (opcional)</li></ul><span style="color: #660000;"><b>Estris:</b> </span>olla per bullir els callos, paella o cassola <br /><br /><b><span style="color: #660000;">Elaboració: </span></b><div><span style="color: #990000;"><b><br /></b></span></div><div><span style="color: #990000;"><b><br /></b></span></div><div><span style="color: #990000;"><a name='more'></a><b><br /></b></span><div>1.- Prepara la tripa: Tot i que normalment trobaràs els callos ja nets, a mi m'agrada tornar-los a rentar amb aigua i vinagre per a treure'ls una mica l'olor i que queden ben nets. Després els pose a bullir amb aigua i un raig de vinagre o anís uns 20-30 minuts, descarte l'aigua i els torne a posar a l'olla a bullir amb una ceba, uns claus d'olor i una fulla de llorer durant uns altres 30-40 minuts o fins que veigs que estan tendres desescumant de tant en tant.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgpwczLa1XwvIziOm2CFAx0-1oJkvF1x9NvS7bFpblvOS96upLWszYxeThDDKLl4y207WqoCZLW8Uro9N4bp8tiQyXrjxwUJoA_w9zsGYlQcYpCMKPBVtyD0oBKS8e0VMe6XyctO89QXOKB4Uw3NnS5w2tzRKzfJnU9tCS2DJbAhF3QFQSjwzYY2PeRQ/s3264/4-callos%20cuinadiari%20pas1-.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2824" data-original-width="3264" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgpwczLa1XwvIziOm2CFAx0-1oJkvF1x9NvS7bFpblvOS96upLWszYxeThDDKLl4y207WqoCZLW8Uro9N4bp8tiQyXrjxwUJoA_w9zsGYlQcYpCMKPBVtyD0oBKS8e0VMe6XyctO89QXOKB4Uw3NnS5w2tzRKzfJnU9tCS2DJbAhF3QFQSjwzYY2PeRQ/w400-h346/4-callos%20cuinadiari%20pas1-.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div>2.- Talla la ceba ben menudeta i sofregeix-la en una cassola. Quan estiga enrossida agrega els alls picats, una fulla de llorer, uns grans de pebre negre i les pestetes (caienes). <br /><div><br /></div><div>3.- Quan els alls estiguen sofregits, agrega la <b>tomaca concentrada</b> i remena. Seguidament, posa-hi el el <b>comí, </b>el <b>pebre roig</b>,<b> </b>i la <b>farina</b>. Dona unes voltetes per tal que es cuine una mica la farina. Agrega un poc d'<b>aigua de la cocció dels callos, </b>deixa que vaja fent xup-xup i la salsa vaja espessint-se i cuinant-se. </div><div><br /></div><div>4.- Agrega els <b>callos </b>i el caldo que vulgues. Seguidament fica-hi els <b>cigrons </b>i el <b>xoriço </b>i el <b>pernil</b>. Deixa coure uns 30 minuts. 10 minuts abans d'acabar agrega la <b>morcilla </b>per tal que no es desfaça. (el xoriço el pots passar abans per la paella per treure una mica l'oli, encara que també el pots posar en cru). </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTg00preTQsvEmib02smM6iZqym_TPtbMTembdqEeVUf3cXqsSBhOjgTCdO2MyC0_zAJTJozo5RQxeSWwH7AO5ULSSuGEBQTUd-qgO6zVBuD0IxzlS3W4n0mZJJSosP3HQ1vzNrsAP8pQXJw6IukzaswtdiOXKWGz5l5nIm6TguzAfU-L6d3BW9mB7Zw/s3264/4-callos%20cuinadiari%20pas2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="2555" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTg00preTQsvEmib02smM6iZqym_TPtbMTembdqEeVUf3cXqsSBhOjgTCdO2MyC0_zAJTJozo5RQxeSWwH7AO5ULSSuGEBQTUd-qgO6zVBuD0IxzlS3W4n0mZJJSosP3HQ1vzNrsAP8pQXJw6IukzaswtdiOXKWGz5l5nIm6TguzAfU-L6d3BW9mB7Zw/w500-h640/4-callos%20cuinadiari%20pas2.jpg" width="500" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><b><span style="color: #660000;">Nota: </span></b>Aquest plat està més bo si el fas d'un dia per l'altre.</div><div>Els cigrons són opcionals, però a mi m'agrada molt posar-ne. No donen sabor pero combinen molt be.</div><div><br /></div><div><p class="MsoNormal" style="font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><span style="color: #660000;"><b>Bon profit!</b></span><o:p></o:p></p><p style="font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong><em><span style="color: maroon;">T’ha agradat la recepta? Tens dubtes o suggeriments? S<i><b>i la fas, comparteix la teua experiència amb nosaltres.</b></i></span></em></strong></p><p style="font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong><em><i><b><b><span style="color: maroon;"><i>Assabenta’t de les actualitzacions de Cuinadiari, subscrivint-te a la nostra newsletter o segueix-nos a </i><i><a href="https://www.instagram.com/cuinadiari/" style="color: #274e13; text-decoration-line: none;" target="_blank">Instagram</a>, <a href="https://www.facebook.com/CuinaDiari/" style="color: #274e13; text-decoration-line: none;">Facebook</a></i></span><i><u></u><span style="color: maroon;">, </span><a href="https://www.pinterest.es/cuinadiari/" style="color: #274e13; text-decoration-line: none;"><span style="color: maroon;">Pinterest</span></a><span style="color: maroon;"> o </span><a href="https://twitter.com/cuinadiari" style="color: #274e13; text-decoration-line: none;"><span style="color: maroon;">Twitter</span></a><span style="color: maroon;">.<br /></span></i></b></b></i></em></strong></p><p style="font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong><em><span style="color: maroon;"></span></em></strong></p><p style="font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><i><b><i><b><span style="color: maroon;">Moltes gràcies per seguir-nos!!</span></b></i></b></i></p><p style="font-family: "Trebuchet MS", Trebuchet, sans-serif; font-size: 15.4px;"><strong><em><span style="color: maroon;">Marta</span></em></strong></p></div><div><p></p><div style="white-space: pre-wrap;"></div><div style="white-space: pre-wrap;"></div></div></div>Marta CuinaDiarihttp://www.blogger.com/profile/14634456978656759486noreply@blogger.com0