tag:blogger.com,1999:blog-73613918878872265602024-03-05T11:29:48.369+01:00Ballant a la cuinaCuina fàcil i naturalXavihttp://www.blogger.com/profile/16792262402187950240noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-7361391887887226560.post-63132481344101891112018-01-26T18:42:00.002+01:002018-01-26T18:42:43.888+01:00Quiche de bledes i porros<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2SaZpvhdGvkLjIeIgT5P8FNbLi2yGVgT7vxBu7MBBgk33DWIyEdtk6aIyvyVAEJG5r8IvWddDK9nDpt48SRQ8MK0nrdhMzjG9PYHcBkzR3ycSxtXFERPdegNLVZppUU_qgnqZdzhYt4o/s1600/Quiche+de+bledes+i+porros.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1547" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2SaZpvhdGvkLjIeIgT5P8FNbLi2yGVgT7vxBu7MBBgk33DWIyEdtk6aIyvyVAEJG5r8IvWddDK9nDpt48SRQ8MK0nrdhMzjG9PYHcBkzR3ycSxtXFERPdegNLVZppUU_qgnqZdzhYt4o/s640/Quiche+de+bledes+i+porros.jpg" width="618" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 làmina de pasta de full</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 manat de bledes bullides (fresques o congelades) </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 porro gran o dos de petits </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 ceba </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">200 cl de nata per cuinar</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 ous</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Formatge ratllat tipus Gruyere </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Sal i pebre</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Oli d'oliva</span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEb8XIYflr80hCxJjiPou_73B0g37U_Z3776ElOiLodeDlkLrrV1tExxRHizk2dH6ZaaTeCBqSAA6pvLSLC4Z03SQfCTaMQJMiO4xOGiwLoHNZje47JjwLwYCnv95jiqFu6Nhg4dRXYUQ/s1600/Quiche+de+bledes+i+porros+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1301" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEb8XIYflr80hCxJjiPou_73B0g37U_Z3776ElOiLodeDlkLrrV1tExxRHizk2dH6ZaaTeCBqSAA6pvLSLC4Z03SQfCTaMQJMiO4xOGiwLoHNZje47JjwLwYCnv95jiqFu6Nhg4dRXYUQ/s400/Quiche+de+bledes+i+porros+2.jpg" width="325" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preparació:</span><br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">El primer és escalfar el forn a 180ºC a dalt i a baix</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">En un motlle de 20 o 22 cm posem la làmina de pasta de full, fem servir el mateix paper que porta per enfornar-la. Encara que la pasta sigui quadrada pleguem les vores de manera que quedin les parets ben folrades amb una alçada de 2 o 3 cm</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Ho cubrim amb un paper d'alumini i hi posem un pes a sobre de manera que la pasta no es bufi al coure, potser uns cigrons secs o una olla de la mida que us vagi bé.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Ho enfornem 15 minuts. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Mentrestant sofregim en una paella al foc amb una mica doli d'oliva, la ceba i els porros picats. Quan sigui fet però no enrossit hi afegim les bledes escorregudes i ho deixem que es faci tot junt uns 5 minuts.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">En un bol ajuntem els ous batuts, la nata i les verdures de la paella.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Salpebrem al gust.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Treiem el motllo del forn i hi aboquem la preparació, posem força formatge ratllat per sobre i enfornem una altra vegada uns 30 minuts, fins que estigui quallat i gratinat.</span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif;">Presentació:</span><br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">És més bo una mica tebi, no gaire calent. Acompanyat d' una bona amanida.</span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif;"> Bon profit!!!</span>Xavihttp://www.blogger.com/profile/16792262402187950240noreply@blogger.com0tag:blogger.com,1999:blog-7361391887887226560.post-23105846182939843142018-01-25T18:19:00.003+01:002018-01-25T18:19:48.639+01:00Púding de xia amb cacao<ul>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisdBa4J8cwgh8mJK5pwE68fk0XnJZ7RJ_0HuWSjIxs3fx9doDui3dIYUrnUS2RMQ67XiFJLh20V-e793ndLGmSLux5T9SpoYAq88FEqs2KXiMKXAOsYDNrfqekzXhwn41TPR1yZ0r76O4/s1600/Puding+xia+cacao.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1469" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisdBa4J8cwgh8mJK5pwE68fk0XnJZ7RJ_0HuWSjIxs3fx9doDui3dIYUrnUS2RMQ67XiFJLh20V-e793ndLGmSLux5T9SpoYAq88FEqs2KXiMKXAOsYDNrfqekzXhwn41TPR1yZ0r76O4/s640/Puding+xia+cacao.jpg" width="587" /></a></div>
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients: </span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">400 cl de llet d'ametlles o avellanes</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cullerades soperes de cacao pur</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">5 cullerades soperes de xia </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cullerada de mel </span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Preparació:</span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Barregem la llet d'ametlles amb el cacao i la mel.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Al ser cacao pur és possible que faci grumolls, li donem un cop de batedora i punt.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Afegim la xia, remenem i ho deixem a la nevera un parell d'hores. Ho podem anar remenant de tant en tant.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">I un cop la xia ja està hidratada i espessa, ja ho podem servir</span></li>
</ul>
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS2M4q04mrPyUDhkcA8np98FHmFWQesY_oYghJAMddTHwDIpA-Ogt3jOBMrD1kwAi9i72dJvK-ENk02-MbhjYif_oWQciya0Ge5r0AeTN_tRa-90Sd82f5QSj9iubRnRUVgFRWArGqBrY/s1600/Puding+xia+cacao+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1408" data-original-width="1600" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS2M4q04mrPyUDhkcA8np98FHmFWQesY_oYghJAMddTHwDIpA-Ogt3jOBMrD1kwAi9i72dJvK-ENk02-MbhjYif_oWQciya0Ge5r0AeTN_tRa-90Sd82f5QSj9iubRnRUVgFRWArGqBrY/s320/Puding+xia+cacao+2.jpg" width="320" /></a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1pIUERTpWBuWaQr6ZQwZp3ygvVhtGCakq83Bpw0XWs41a9EU8GZHv9a7Btg8v5I0fdkGSuGFnn8-bhNPgc0-pDZ-KHvL7MgPwKLfdoSYz6BUlc4xGjBQYk5bgaQUMqLvCjJJKG3nu4tQ/s1600/Puding+xia+cacao+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1577" data-original-width="1600" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1pIUERTpWBuWaQr6ZQwZp3ygvVhtGCakq83Bpw0XWs41a9EU8GZHv9a7Btg8v5I0fdkGSuGFnn8-bhNPgc0-pDZ-KHvL7MgPwKLfdoSYz6BUlc4xGjBQYk5bgaQUMqLvCjJJKG3nu4tQ/s200/Puding+xia+cacao+3.jpg" width="200" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Presentació:</span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Jo avui proposo dues maneres:</span></li>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Amb uns talls de plàtan i avellanes esmicolades.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Amb fruits vermells (gerds i nabius)</span></li>
</ul>
</ul>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Però també podem posar:</span></li>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Fruits secs</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Grills de taronja</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Cereals</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">I tot el que us agradi</span></li>
</ul>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Bon profit!!! </span><br />
<ul>
</ul>
Xavihttp://www.blogger.com/profile/16792262402187950240noreply@blogger.com0tag:blogger.com,1999:blog-7361391887887226560.post-46133489318324547622018-01-02T21:52:00.000+01:002018-01-02T21:52:06.093+01:00Panacota de coco amb coulis de pinya<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtRFeD8DZkLzG_aQwtD4556wTTxXHS6Q_4nphiQNe7-7fggLj5TnC0IgDK1birBx4Dwros70xMWgZ4jrOPBAZFOtvMhxtHttFeDVQOGyvEcsdUQEBNI9AVEM-7hAqvp-_U7hzxaYK-SOA/s1600/Panacota+coco+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1501" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtRFeD8DZkLzG_aQwtD4556wTTxXHS6Q_4nphiQNe7-7fggLj5TnC0IgDK1birBx4Dwros70xMWgZ4jrOPBAZFOtvMhxtHttFeDVQOGyvEcsdUQEBNI9AVEM-7hAqvp-_U7hzxaYK-SOA/s640/Panacota+coco+2.jpg" width="600" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Ingredients:</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Per a la panacota: </span></span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">500 cl de llet de coco</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">80 g de sucre</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">4 fulles de gelatina</span></span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Per al coulis:</span></span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">La meitat d' una pinya natural </span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">1 cullerada sopera de sucre, o dues si us agrada més dolç</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">2</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"> cullerades soperes d'aigua</span></span></span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">2 cullerades soperes de rom, opcional</span></span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiWPJvwKKAzaSIpV9erYVB6CpEkF_h3S8bO5r1fQBCPcznbD2J_1Vo_o5duJ56Om78aS9EfyXLLByrZrxFgHSnOB-L_PocRGHnYghkLAwX437J-2IiPaY3moHqV27qeOJHe7peGai-AzU/s1600/Panacota+coco+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1495" data-original-width="1600" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiWPJvwKKAzaSIpV9erYVB6CpEkF_h3S8bO5r1fQBCPcznbD2J_1Vo_o5duJ56Om78aS9EfyXLLByrZrxFgHSnOB-L_PocRGHnYghkLAwX437J-2IiPaY3moHqV27qeOJHe7peGai-AzU/s400/Panacota+coco+1.jpg" width="400" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Preparació:</span></span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Posem les fulles de gelatina en aigua freda perquè es vagin hidratant.</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Posem la llet de coco al foc amb el sucre, ha d' estar calenta però no ha de bullir.<a name='more'></a></span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Quan ja és calent ho retirem del foc i hi afegim les fulles de gelatina escorregudes.</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Remenem bé i ens assegurem que la gelatina quedi ben dissolta.</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Ho repartim en flameres individuals i ho posem a la nevera un mínim de 4 hores, però d' un dia per altre està millor.</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Ara preparem el coulis. Pelem la pinya, li treiem el tronc del centre i la tallem en trossets petits.</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Posem una paella al foc amb el sucre, l'aigua i la pinya. Quan comenci a bullir hi afegim, si volem, el rom. Ho deixem coure a foc lent fins que la pinya estigui ben estofada, però no desfeta, un 10 o 15 minuts.</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Quan ja ho tenim, ho separem en dues meitats, una part la triturem i després la tornem a ajuntar. D'aquesta manera ens queda un coulis amb troços que és molt agradable.</span></span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Presentació:</span></span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Desemmotllem la panacota i ho acompanyem amb un parell de cullerades de coulis.</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Un tros de llima li dona un toc àcid i tropical a la vegada.</span></span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Bon profit!!! </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"> </span></span>Xavihttp://www.blogger.com/profile/16792262402187950240noreply@blogger.com0tag:blogger.com,1999:blog-7361391887887226560.post-29992274335408737932017-12-03T13:12:00.001+01:002017-12-03T13:12:52.457+01:00Col lombarda amb poma i ceba<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQsSCSgUsuB2dgYJCLNWsvbrF8l7N1TG49I5pbWFUi2yVIcPuNMxt3lZoH2j6hlHzmcKG9B3xuaV9vQpLar2Cs8wAhxdZd15-EiRXLRZLn5LIPSDinDdFtpkL48ide5RmrW344hae0g0/s1600/Col+lomb+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1150" data-original-width="1600" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQsSCSgUsuB2dgYJCLNWsvbrF8l7N1TG49I5pbWFUi2yVIcPuNMxt3lZoH2j6hlHzmcKG9B3xuaV9vQpLar2Cs8wAhxdZd15-EiRXLRZLn5LIPSDinDdFtpkL48ide5RmrW344hae0g0/s640/Col+lomb+1.jpg" width="640" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-xREpOxw4tXB6H8y4i3SFhBbeMQ5BE_3xRsNwaqWiVFORrA_NCYFuQdKiHkOCJ843dEWEbKFryw9t7-vRdZmL4z4SnBkpA8fs1SbPFjPEJLEOO_6n-PJFLCZesGYWpe59VXf6dQYIAgs/s1600/Col+lomb+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1283" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-xREpOxw4tXB6H8y4i3SFhBbeMQ5BE_3xRsNwaqWiVFORrA_NCYFuQdKiHkOCJ843dEWEbKFryw9t7-vRdZmL4z4SnBkpA8fs1SbPFjPEJLEOO_6n-PJFLCZesGYWpe59VXf6dQYIAgs/s320/Col+lomb+2.jpg" width="256" /></a>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 col lombarda</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 got de cervesa</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 o 2 cullerades de vinagre de poma </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 ceba morada</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">panses</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 pomes</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">sal</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">una cullerada de cafè de sucre</span></li>
</ul>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preparació:</span><br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Tallem la ceba morada en juliana ben fina i la posem en una paella amb una mica d'oli i un polsim de sal a foc fluix i tapada. Quan ja estigui ben tova, afegim les panses i li donem unes voltes més, no volem que s'enrosseigi. Reservem a part.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"> A la mateixa paella, ben calenta amb una miqueta d'oli, posem la poma tallada a daus i el sucre. Ho saltegem perquè caramelitzi i ho reservem.</span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif;"><a name='more'></a></span><ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">A part tallem també la col lombarda en juliana fina.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">En una cassola amb una mica d'oli i foc molt fluix, li donem unes voltes fins que perd una mica de duresa, llavors afegim la cervesa i una mica de sal. Ho deixem tapat que es faci uns 5 minuts, després afegim el vinagre i ho tenim uns minuts més fins que estigui feta.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">De tota manera, el punt de coció és opcional; una mica cruixent està molt bona, però també és una delicia si la feu estofar més estona i queda com una compota.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Atenció al punt de vinagre. Val més que primer només afegiu una cullerada i, si veieu que us agrada, doncs vosaltres mateixos, a gust del consumidor.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Per muntar el plat, posem la col de base a sobre la poma i un amica de ceba. Uns pinyos torrats per sobre queden genials.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Es pot servir com entrant o acompanyant qualsevol carn.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Podem provar-ho en entrepà amb formatge fos.</span></li>
</ul>
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Xavihttp://www.blogger.com/profile/16792262402187950240noreply@blogger.com0tag:blogger.com,1999:blog-7361391887887226560.post-71373152841508035092017-05-08T18:05:00.001+02:002017-05-08T18:05:10.870+02:00La meva lasanya<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5DFCkuk9LrAYeweTLgdC9Oubksz2Jzn16VEYe4fd5ZWwu6G-gS-oDElpbZUQ65eROxV3_3dIAR1xTstShsnraPDSiT1xlHzLngKH6-2Kg6GntZL7OCJZHUwYyoSDwgdvK4mdcW1LnDk/s1600/Lasanya+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5DFCkuk9LrAYeweTLgdC9Oubksz2Jzn16VEYe4fd5ZWwu6G-gS-oDElpbZUQ65eROxV3_3dIAR1xTstShsnraPDSiT1xlHzLngKH6-2Kg6GntZL7OCJZHUwYyoSDwgdvK4mdcW1LnDk/s640/Lasanya+1.jpg" width="632" /><span id="transmark" style="display: none; height: 0px; width: 0px;"></span></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients:</span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Un paquet de plaques de lasanya</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 ceba</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 grans d'all</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 pot gran de tomàquet sofregit</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">150 gr. de soja texturitzada</span></li>
<li><!--[if gte mso 9]><xml>
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de vi blanc sec</span>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">beixamel</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">formatge ratllat</span></li>
</ul>
<ul></ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigh0nCdqNyojlrR-hPLdFyzWqxujo21oMaolxyYrxaNR_zpHngJNsBK5jBEwmJSs9guzdGUOfTWB355YN2-bDC9SxA6G-RyGA5OLPbHcPOmL01upBPIw-gIpGGuqK2rZOU5vGusyy_-I0/s1600/Lasanya+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigh0nCdqNyojlrR-hPLdFyzWqxujo21oMaolxyYrxaNR_zpHngJNsBK5jBEwmJSs9guzdGUOfTWB355YN2-bDC9SxA6G-RyGA5OLPbHcPOmL01upBPIw-gIpGGuqK2rZOU5vGusyy_-I0/s320/Lasanya+2.jpg" width="257" /></a></div>
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Preparació:</span><br />
<ul>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Primer posem la soja texturitzada a hidratar amb aigua calenta.</span> </span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Tallem la ceba i el alls, i els sofregim en un cassola amb una mica d'oli.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Quan es comença a enrossir afegim el vi i ho deixem reduir. Incorporem el tomàquet i ho deixem al foc uns minuts.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><a name='more'></a>Ho passem en un pot i ho triturem amb el minipimer. </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Abans de tornar la salsa a la cassola, escorrem la soja sense pressionar i la saltegem amb una mica d'oli en la mateixa cassola, un minut serà suficient.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Ara sí afegim la salsa i ho deixem al foc un parell de minuts.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Rectifiquem de sal i pebre.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Jo faig servir plaques precuinades que només necessiten uns minuts en remull i ja està. Amb la beixamel passa el mateix, si la feu vosaltres FANTÀSTIC, sinó podeu fer servir la que venen en tetrabricks ja preparada, també és una solució molt pràctica i ràpida.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Muntem la lasanya: al fons d' una safata que pugui anar al forn posem una mica de beixamel i després anem intercalant plaques de pasta amb salsa, per acabar amb una capa de plaques i ho cobrim amb beixamel i formatge ratllat.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Amb un bon gratinat ja la tenim acabada.</span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Presentació:</span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Per donar-hi un toc més fresc m'agrada posar-hi per sobre cibulet i alfàbrega fresca picada. </span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Bon profit!!</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span>Xavihttp://www.blogger.com/profile/16792262402187950240noreply@blogger.com0tag:blogger.com,1999:blog-7361391887887226560.post-92004790010402506222017-04-01T15:30:00.000+02:002017-04-01T15:30:01.077+02:00Pastis de farina de garrofa<ul>
</ul>
<br />
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<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Ingredients: </span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">200 gr de farina integral</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">100 gr de farina de garrofa</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">3 cullerades de postres de llevat en pols</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">3 ous</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">250 cl de llet d'ametlla (o avena)</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">8 cullerades d'oli d'oliva</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">16 dàtils</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">50 gr de nous</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">50 gr de panses de Corint</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 cullerada de cafè de canyella </span><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyNFqvztZbBRNjQuJL5x1jr4J-1iRm8UW6Qmww6yVid3WlSXxAxVb7a0XRQFgUmsJ9eL3x6ZYt-zhkoQU6riiQV2Fh6VwCnN0JQk5epyVJYvxMtzESz73hJLNKmDMGchG7naaUba4o_4s/s1600/Garrofa+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyNFqvztZbBRNjQuJL5x1jr4J-1iRm8UW6Qmww6yVid3WlSXxAxVb7a0XRQFgUmsJ9eL3x6ZYt-zhkoQU6riiQV2Fh6VwCnN0JQk5epyVJYvxMtzESz73hJLNKmDMGchG7naaUba4o_4s/s400/Garrofa+2.jpg" width="400" /></a></div>
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Preparació:</span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Escalfem el forn a 185 graus<a name='more'></a><span id="transmark" style="display: none; height: 0px; width: 0px;"></span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Posem les panses i els dàtils en remull.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Barregem en un recipient les farines, el llevat i la canyella</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">En un altre bol es barregen amb unes varetes</span><span style="font-family: Arial,Helvetica,sans-serif;"> els ous, la llet i l'oli</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Ajuntem les dues barreges en el primer bol</span></li>
<li><!--[if gte mso 9]><xml>
<o:OfficeDocumentSettings>
<o:AllowPNG/>
</o:OfficeDocumentSettings>
</xml><![endif]--><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="CA" style="font-size: 12pt;">Cal
escórrer els dàtil i les panses, i picar-ho tot ben fi amb una picadora elèctrica</span><span lang="CA" style="font-size: 12pt;"></span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="CA" style="font-size: 12pt;">Tirem
la picada a la barreja</span><span lang="CA" style="font-size: 12pt;"></span></span>
</li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Afegim les nous picades a trossos grossos.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Posem tota la barreja en un motlle untat amb mantega i ho enfornem uns 35 minuts. </span><span style="font-family: Arial,Helvetica,sans-serif;">Jo faig servir un motlle tipus plum cake.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Ho anem vigilant i quan ja està els deixem refredar una mica i el desemmotllem.</span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;">Presentació:</span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Podeu gaudir amb un bon cafè i un troç de pastís.</span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;">Bon profit!!! <br /></span><br /><ul>
</ul>
<ul>
</ul>
Xavihttp://www.blogger.com/profile/16792262402187950240noreply@blogger.com0tag:blogger.com,1999:blog-7361391887887226560.post-36003386390964556232016-11-05T14:06:00.001+01:002017-03-24T19:09:43.119+01:00Seitan amb carbassa i poma<span style="font-family: "arial" , "helvetica" , sans-serif;">Despr<span style="font-family: "arial" , "helvetica" , sans-serif;">é</span>s
d<span style="font-family: "arial" , "helvetica" , sans-serif;">'</span>uns messos d<span style="font-family: "arial" , "helvetica" , sans-serif;">'</span>inacti<span style="font-family: "arial" , "helvetica" , sans-serif;">v</span>itat, ja torno a ser aqu<span style="font-family: "arial" , "helvetica" , sans-serif;">í</span>. I comencem amb una
bona recepta que fa olor i té color de tardor. Segur que us agrada<span style="font-family: "arial" , "helvetica" , sans-serif;">!</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients:</span> </span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 seitan </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 cebes, millor si s<span style="font-family: "arial" , "helvetica" , sans-serif;">ó</span>n morades</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 pomes golden</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 troç de carbassa</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 dotzena de castanyes cuites</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Oli d<span style="font-family: "arial" , "helvetica" , sans-serif;">' </span>oliva</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">3 cullerades soperes de salsa de soja</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cullerada de mel</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 got de caldo de verdures</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">S</span>al i pebre</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">S<span style="font-family: "arial" , "helvetica" , sans-serif;">è</span>sa<span style="font-family: "arial" , "helvetica" , sans-serif;">m</span></span></li>
</ul>
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<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Preparació:</span></span></span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Possem una cassola al foc amb <span style="font-family: "arial" , "helvetica" , sans-serif;">oli d'oliva.<a name='more'></a><span id="transmark" style="display: none; height: 0px; width: 0px;"></span></span></span></span></span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Tallem el seitan a filets<span style="font-family: "arial" , "helvetica" , sans-serif;">, els enrrossim una mica<span style="font-family: "arial" , "helvetica" , sans-serif;"> i els reservem.</span></span></span></span></span></span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">En el mateix oli<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> i amb foc fort, </span> enrossim també la c<span style="font-family: "arial" , "helvetica" , sans-serif;">arbassa que <span style="font-family: "arial" , "helvetica" , sans-serif;">haurem tallat a dau<span style="font-family: "arial" , "helvetica" , sans-serif;">s<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">. N</span>o cal que es faci de<span style="font-family: "arial" , "helvetica" , sans-serif;">l tot, e<span style="font-family: "arial" , "helvetica" , sans-serif;">l que</span> ens interesa és <span style="font-family: "arial" , "helvetica" , sans-serif;">que <span style="font-family: "arial" , "helvetica" , sans-serif;">es torri una mica per fora</span></span></span>.</span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Tallem la ceba <span style="font-family: "arial" , "helvetica" , sans-serif;">en juliana i quan ja hem tret la carbassa, ara ja amb el foc molt fluix<span style="font-family: "arial" , "helvetica" , sans-serif;">, fem la ceba.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Quan comenci a ser transparent, uns 5 minuts, hi aboquem la mel i la salsa de soja.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Ho tapem i deixem que es faci <span style="font-family: "arial" , "helvetica" , sans-serif;">5 minuts m<span style="font-family: "arial" , "helvetica" , sans-serif;">é</span>s. En aquest m<span style="font-family: "arial" , "helvetica" , sans-serif;">oment af<span style="font-family: "arial" , "helvetica" , sans-serif;">e</span>gim la p<span style="font-family: "arial" , "helvetica" , sans-serif;">oma tallada també a daus i la carb<span style="font-family: "arial" , "helvetica" , sans-serif;">assa. Ho reme<span style="font-family: "arial" , "helvetica" , sans-serif;">nem i deixem que la poma es faci un parell de minuts<span style="font-family: "arial" , "helvetica" , sans-serif;"> amb la cassola ta<span style="font-family: "arial" , "helvetica" , sans-serif;">pada.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Af<span style="font-family: "arial" , "helvetica" , sans-serif;">e</span>gim el caldo<span style="font-family: "arial" , "helvetica" , sans-serif;"> de verdures<span style="font-family: "arial" , "helvetica" , sans-serif;"> que sigui necessari, no cal posar-lo tot.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Passats <span style="font-family: "arial" , "helvetica" , sans-serif;">uns minuts incoporem l<span style="font-family: "arial" , "helvetica" , sans-serif;">es cast<span style="font-family: "arial" , "helvetica" , sans-serif;">anyes cuites i pelades</span></span>. Rem<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">e</span>nem i hi posem a sobre el seitan<span style="font-family: "arial" , "helvetica" , sans-serif;">.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">D</span>eix<span style="font-family: "arial" , "helvetica" , sans-serif;">e</span>m qu es faci durant uns minuts amb la cassola tapada a foc suau<span style="font-family: "arial" , "helvetica" , sans-serif;">. </span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> <span style="font-family: "arial" , "helvetica" , sans-serif;">Presentació:</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">E<span style="font-family: "arial" , "helvetica" , sans-serif;">m</span>p<span style="font-family: "arial" , "helvetica" , sans-serif;">l<span style="font-family: "arial" , "helvetica" , sans-serif;">at<span style="font-family: "arial" , "helvetica" , sans-serif;">e</span></span></span>m i <span style="font-family: "arial" , "helvetica" , sans-serif;">posem </span>un<span style="font-family: "arial" , "helvetica" , sans-serif;"> polsim</span> de s<span style="font-family: "arial" , "helvetica" , sans-serif;">è</span>sam a sobre del s<span style="font-family: "arial" , "helvetica" , sans-serif;">eitan</span>.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Les castanyes les podeu coure al forn<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> o</span> <span style="font-family: "arial" , "helvetica" , sans-serif;">en </span>una paella de <span style="font-family: "arial" , "helvetica" , sans-serif;">forats i pelar-les mentre encara s<span style="font-family: "arial" , "helvetica" , sans-serif;">ó</span>n <span style="font-family: "arial" , "helvetica" , sans-serif;">calentes. Una bona solució <span style="font-family: "arial" , "helvetica" , sans-serif;">é</span>s comprar-les cuites<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">: </span>jo quan <span style="font-family: "arial" , "helvetica" , sans-serif;">é</span>s temporada les compro envasad<span style="font-family: "arial" , "helvetica" , sans-serif;">e</span>s al Me<span style="font-family: "arial" , "helvetica" , sans-serif;">rcadona, surten molt bones.</span></span></span></span></span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">I bon profit!!!</span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> </span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"></span></span><br />Xavihttp://www.blogger.com/profile/16792262402187950240noreply@blogger.com0tag:blogger.com,1999:blog-7361391887887226560.post-53775966597989777302016-04-12T10:06:00.000+02:002016-04-14T20:07:43.501+02:00Batut d'api, fonoll i espinacs<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbPqnNc0txFzWMQLKwrPwbXGFJyKIaaIUtTI9aoaTEHUW8BXYJVqOiLxs4lx5OksSLecXlNUSCEUYQXubryY6cAcw-e58_Jpsk_LOkyvDgYKOULOz0yn_RXhKhu7Um842jFZSQ-tamwUc/s1600/Batut+verd+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbPqnNc0txFzWMQLKwrPwbXGFJyKIaaIUtTI9aoaTEHUW8BXYJVqOiLxs4lx5OksSLecXlNUSCEUYQXubryY6cAcw-e58_Jpsk_LOkyvDgYKOULOz0yn_RXhKhu7Um842jFZSQ-tamwUc/s640/Batut+verd+2.jpg" width="542" /></a></span></div>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;"><span style="font-size: xx-small;"><span style="font-size: small;">Avui, després d'una bona sessió de ioga, ens hem pres un batut de verdures molt refrescant que ja havia deixat preparat a la nevera.</span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><span style="font-size: xx-small;"><br /></span></span></span></span>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;"><span style="font-size: xx-small;"><span style="font-size: small;">Us explico com l'he fet.</span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><span style="font-size: xx-small;"><br /></span></span></span></span>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><span style="font-size: xx-small;"><br /></span></span></span></span>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><span style="font-size: xx-small;"><br /></span></span></span></span>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;"><span style="font-size: xx-small;"><span style="font-size: small;">Ingredients per a dos gots com els de la foto:</span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><span style="font-size: xx-small;">
</span></span></span></span>
<br />
<ul>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;"><span style="font-size: xx-small;"><span style="font-size: small;">4 branques d'api</span></span></span></span></span></span></li>
</ul>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><span style="font-size: xx-small;">
</span></span></span></span>
<br />
<ul>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;"><span style="font-size: xx-small;"><span style="font-size: small;">un quart de fonoll fresc tallat a trossos</span></span></span></span></span></span></li>
<span style="font-size: small;">
</span></ul>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;"><span style="font-size: xx-small;">
</span></span></span></span>
<br />
<ul>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;"><span style="font-size: xx-small;"><span style="font-size: small;">unes fulles d'espinacs frescos</span></span></span></span></span></span></li>
</ul>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;"><span style="font-size: xx-small;">
</span></span></span></span>
<br />
<ul>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;"><span style="font-size: xx-small;"><span style="font-size: small;">el suc d'una llima</span></span></span></span></span></span></li>
</ul>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;"><span style="font-size: xx-small;">
</span></span></span></span>
<br />
<ul>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;"><span style="font-size: xx-small;"><span style="font-size: small;">gingebre fresc, al gust</span></span></span></span></span></span></li>
</ul>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;"><span style="font-size: xx-small;">
</span></span></span></span>
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<ul><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><span style="font-size: small;">
</span>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;"><span style="font-size: xx-small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">aigua fresca</span></span></span></span></span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-size: xx-small;"><br /></span></span>
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-size: xx-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_PDFKR9a7FM8LNWfGWKQ4p0jXV03HQoJ33R89jTo7krCsDVXh3mTSG74hua9fpe6OBfc5tsH6ao4uDYc0XTX5_SpPhGom5bTx7j5283W8G4CYQ7Jwiq7h8RjehJ4q-MfPH7mo0kGx2Es/s1600/Batut+verd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_PDFKR9a7FM8LNWfGWKQ4p0jXV03HQoJ33R89jTo7krCsDVXh3mTSG74hua9fpe6OBfc5tsH6ao4uDYc0XTX5_SpPhGom5bTx7j5283W8G4CYQ7Jwiq7h8RjehJ4q-MfPH7mo0kGx2Es/s400/Batut+verd.jpg" width="356" /></a></span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-size: xx-small;"><br /></span></span>
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<a name='more'></a><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;"><span style="font-size: xx-small;"><span style="font-size: small;">Preparació:</span><span id="transmark" style="display: none; height: 0px; width: 0px;"></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;">
</span></span>
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;"><span style="font-size: xx-small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Primer de tot pre</span><span style="font-size: small;">parem el suc de la llima, ens ajudarà a fer que la resta d'ingredients no s'oxidin.</span></span></span></span></li>
</ul>
<ul><span style="font-size: small;">
</span><span style="font-size: small;">
</span>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-size: xx-small;"><span style="font-size: small;">Després passem per la liquadora la resta d'ingredients (també el gingebre) i ho barregem amb el suc de la llima.</span></span></span></span></li>
</ul>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Hi afegim aigua fresca i ho deixem a la nevera fins al moment de servir.</span></span></li>
</ul>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Si us el voleu prendre immediatemnt hi podeu afegir gel.</span></span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Presentació:</span></span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Una rodanxa de llima i unes bones fulles de menta fresca acaben de donar-li un toc refrescant.</span></span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Bon profit!!</span></span></span><br />
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Xavihttp://www.blogger.com/profile/16792262402187950240noreply@blogger.com0tag:blogger.com,1999:blog-7361391887887226560.post-49835198158747628062016-02-15T21:07:00.002+01:002016-02-15T21:08:02.567+01:00Milfulls de maduixes i nata<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXTCKwX_RsC1W5l3xCVMEF4u8DoFg1fUPl7_hMsSnaDQEYTJfICcL7cFD23eUj7_uYaK9hOoDAppSTnXOCyxy-7BRGWhYbPQRIfysjmI5oDeYcxxtxVKLxwSXqkVtCAumfHJD1hD5EHR4/s1600/maduixa+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXTCKwX_RsC1W5l3xCVMEF4u8DoFg1fUPl7_hMsSnaDQEYTJfICcL7cFD23eUj7_uYaK9hOoDAppSTnXOCyxy-7BRGWhYbPQRIfysjmI5oDeYcxxtxVKLxwSXqkVtCAumfHJD1hD5EHR4/s640/maduixa+1.jpg" width="640" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Fa uns dies que rondava per la nevera un retall de pasta de full i abans que es pos<span style="font-family: "arial" , "helvetica" , sans-serif;">é</span>s lleig, vaig aprofitar per fer unes senzilles postres o un bon acompanyament pe<span style="font-family: "arial" , "helvetica" , sans-serif;">l</span> caf<span style="font-family: "arial" , "helvetica" , sans-serif;">è</span> d' una tard<span style="font-family: "arial" , "helvetica" , sans-serif;">a</span> de diumenge, com preferiu.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">É</span>s moooolt senzill.</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients:</span><br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilzPHHCYghY3HK8B-36Tlp-xoJVIlNF_9IA-Bxm9nXZplQL5Gu3giHOzUxwdeTV3SjGY9X7ggRxeYfHCY-D0yxfSDgeHxf51tl1CjzCAexilrQGZR3QivBzo5xeFV16O4TB5l88E2axpE/s1600/maduixa+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilzPHHCYghY3HK8B-36Tlp-xoJVIlNF_9IA-Bxm9nXZplQL5Gu3giHOzUxwdeTV3SjGY9X7ggRxeYfHCY-D0yxfSDgeHxf51tl1CjzCAexilrQGZR3QivBzo5xeFV16O4TB5l88E2axpE/s320/maduixa+2.jpg" width="320" /></a>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 l<span style="font-family: "arial" , "helvetica" , sans-serif;">à</span>mina de pasta de full </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">nata per muntar </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">una cullerada de sucre </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">maduixots</span></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Preparació:</span><br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Es<span style="font-family: "arial" , "helvetica" , sans-serif;">ca</span>lfem el forn a 200ºC</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Tallem la pasta de full en rectangles de 10 a 12 cm per 5 cm</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Els posem a la safata del forn i els enfor<span style="font-family: "arial" , "helvetica" , sans-serif;">n<span style="font-family: "arial" , "helvetica" , sans-serif;">e</span></span>m fins que siguin ben daurats.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Un cop freds, els obrim per la meitat amb un ganivet de serra.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Muntem la nata i l'ensucrem al gust, recordeu que estigui ben freda perqu<span style="font-family: "arial" , "helvetica" , sans-serif;">è</span> us quedi ben xula. I la possem en una m<span style="font-family: "arial" , "helvetica" , sans-serif;">à</span>nega de pastisseria.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">R<span style="font-family: "arial" , "helvetica" , sans-serif;">e</span>ntem i tallem els maduixots en l<span style="font-family: "arial" , "helvetica" , sans-serif;">à</span>mines finetes.<a name='more'></a></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Omplim la pasta de full primer amb nata, una capa de maduixots i una altra de nata.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Cobrim amb la tapa de pasta de full i, si voleu, ensucrem amb sucre llustre.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Guardeu-ho a la nevera fins <span style="font-family: "arial" , "helvetica" , sans-serif;">a</span>l moment de menjar</span></li>
</ul>
<ul></ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Presentació:</span><br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidN2n04JD2AQ7K1ZV-EeVsimfPI3T9dgqCv8ThiHmB-FKoubyYghB0HVehWR8b9f3Dv6La1ypxkW2W3r0XWwgRM4HQ3joEJaq3q0PL0EB-ml4MvOS3FcFk8RCyidXM550Lo3_l60SLuME/s1600/maduixa+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidN2n04JD2AQ7K1ZV-EeVsimfPI3T9dgqCv8ThiHmB-FKoubyYghB0HVehWR8b9f3Dv6La1ypxkW2W3r0XWwgRM4HQ3joEJaq3q0PL0EB-ml4MvOS3FcFk8RCyidXM550Lo3_l60SLuME/s200/maduixa+3.jpg" width="200" /></a>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Podeu substituir el sucre llustre per cacao en pols, una mica de xocolata calenta també li queda fant<span style="font-family: "arial" , "helvetica" , sans-serif;">à</span>stic.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Ahh!! i tingueu en compte que, si feu servir nata en <span style="font-family: "arial" , "helvetica" , sans-serif;">esprai</span><span id="transmark" style="display: none; height: 0px; width: 0px;"></span>, heu de muntar i menjar a l' instant.</span></li>
</ul>
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Bon profit!!! </span>Xavihttp://www.blogger.com/profile/16792262402187950240noreply@blogger.com0tag:blogger.com,1999:blog-7361391887887226560.post-10707129746091099392016-01-17T20:06:00.001+01:002016-01-17T20:06:55.276+01:00Llenties amb verdures, llet de coco i curri<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbfzs0F7EjUH6unyPAi8rZxN1KjnktWZc4rxn4EY09H1aXIvOCHVvEcDkJ0WB2tPZFfZ9C9opf2-v5nN6mQ_P76r6QZ6dg0s6IfirU3tOe_rRms04WNtwCKbewv51555ovBWfxgGN8HOM/s1600/Llenties+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbfzs0F7EjUH6unyPAi8rZxN1KjnktWZc4rxn4EY09H1aXIvOCHVvEcDkJ0WB2tPZFfZ9C9opf2-v5nN6mQ_P76r6QZ6dg0s6IfirU3tOe_rRms04WNtwCKbewv51555ovBWfxgGN8HOM/s640/Llenties+1.jpg" width="640" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;">Finalment sembla que vol arribar el fred, aquest any li està costant. Doncs aprofitem per fer un plat d'aquells de cullera, aquest cop només porta verdures, per variar, i una mica de picant al gust de cadascú. I el millor de tot és que el podem fer amb els ingredients que tenim a casa, a mi cada dia em surt diferent, aquesta és la gràcia, però la base sempre és la mateixa. A més el sabor de curri i la let de coco </span><span style="font-family: Arial,Helvetica,sans-serif;">li dóna un sabor molt agradable</span><span style="font-family: Arial,Helvetica,sans-serif;">, ja n'hem parlat alguna vegada, podeu verue-ho <a href="http://ballantalacuina.blogspot.com.es/2013/01/crema-de-coliflor-amb-llet-de-coco-i.html" target="_blank">aquí</a> .</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">500 gr de llenties cuites</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">mitja ceba</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 gra d'all</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">un quart de pebrot vermell</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">mig pebrot verd</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 pastanaga</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 tros de carbassa</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 patata</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">coliflor </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">una cullarada sopera de tomàquet sofregit </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">250 cl de llet de coco</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 cullerada de postre de curri en pols </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">mitja cullerada de gingebre en pols</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">una mica de harissa (pasta de pebrots picants) o una mica de bitxo si us agrada una mica picant </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">oli d'oliva</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">sal i pebre</span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDYXk3xxas9NztMOhasR2Y920J6PvyYU04ci8bK55IoJ4Qko_zuXmst7lgCBrr28fSvPzNKllMnuq25ldI1lPbI2Zcyb_b8IMis6CqJOSlB-Yg4f_rsI6jhLSACxhm7STdWsi2eQks6OQ/s1600/Llenties+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDYXk3xxas9NztMOhasR2Y920J6PvyYU04ci8bK55IoJ4Qko_zuXmst7lgCBrr28fSvPzNKllMnuq25ldI1lPbI2Zcyb_b8IMis6CqJOSlB-Yg4f_rsI6jhLSACxhm7STdWsi2eQks6OQ/s400/Llenties+2.jpg" width="400" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://ballantalacuina.blogspot.com.es/2013/01/crema-de-coliflor-amb-llet-de-coco-i.html" target="_blank"></a></span><br />
<a name='more'></a><span style="font-family: Arial,Helvetica,sans-serif;">Preparació:</span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">En una olla al foc sofregim primer la ceba i l'all picat i, abans<span id="transmark" style="display: none; height: 0px; width: 0px;"></span> que agafi color, posem també els pebrots tallats no masa petits. Ho deixem a foc fort fins que hi afegim la resta de verdures tallades a daus i la coliflor a trossos.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Ho remenem bé i deixem que es faci tot plegat amb l'olla tapada, ara a foc suau, uns 10 minuts</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Passat aquest temps incorporem les especies i el tomàquet, remenem bé perquè s'impregnin <span id="transmark" style="display: none; height: 0px; width: 0px;"></span>dels sabors.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Ja només ens queda afegir les llenties i la llet de coco. Si veiem que queda just de caldo podem afegir o més llet o una mica d' aigua o caldo de verdures.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Ho tapem i deixem que arrenqui el bull fins que les verdures siguin fetes.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Rectifiquem de sal i pebre. </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Ho servim ben calent amb una mica de cibulet o julivert picat per sobre.</span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;">Comentaris:</span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">En el fons és un guisat clàssic de llenties però que incorpora el curri i la llet de coco.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">El picant és al votre gust, no és indispensable si no us agrada.</span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;"> I bon profit!!!</span>Xavihttp://www.blogger.com/profile/16792262402187950240noreply@blogger.com2tag:blogger.com,1999:blog-7361391887887226560.post-46490978223810839922015-12-12T17:46:00.001+01:002015-12-12T17:46:33.279+01:00Bledes amb carbassa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzkxFpZME41F3dhMQIgukd60Pl24vim9kSmLa6QbA1kz27aezUHShxv1nY6MGaOxDaRr7BOMa3KPhJ_1eqJ2IfdelELWIPxB8IdBUkAVtseN0inr49zyxkcem1P6m_Fl4vHmL5j_fUnE/s1600/Bledes+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzkxFpZME41F3dhMQIgukd60Pl24vim9kSmLa6QbA1kz27aezUHShxv1nY6MGaOxDaRr7BOMa3KPhJ_1eqJ2IfdelELWIPxB8IdBUkAVtseN0inr49zyxkcem1P6m_Fl4vHmL5j_fUnE/s640/Bledes+2.jpg" width="640" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;">Aquí tenim una recepta clarament de temporada. L'hort ens porta, amb el fred, fantàstiques verdures: cols, espinacs i...bledes. Qui diu que les bledes són avorrides?</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">El secret és acompanyar-les bé. En aquest cas, de la carbasssa. Som-hi?</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Un bon manat de bledes fresques</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 tros de carbassa</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 ceba morada</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">la part blanca d' un porro</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">oli d'oliva</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">sal i pebre</span></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCKi9icpT2mwFV05lH-6vYj7DlBGx-ViT2qANq_JEY4gMOaF3fR30vI4qa6QRDpynbmbfZl5Lt71E52lKvmFY2P5eL1ip_Rdl-ZmdR5iptavd94fw_0zNlz5LUBwypgA2I7_4VDmlPF0/s1600/Bledes+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCKi9icpT2mwFV05lH-6vYj7DlBGx-ViT2qANq_JEY4gMOaF3fR30vI4qa6QRDpynbmbfZl5Lt71E52lKvmFY2P5eL1ip_Rdl-ZmdR5iptavd94fw_0zNlz5LUBwypgA2I7_4VDmlPF0/s400/Bledes+1.jpg" width="400" /></a></div>
<a name='more'></a>Prepaparció:<br />
<span style="font-family: Arial,Helvetica,sans-serif;"></span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">El primer de tot és netejar les bledes, podem aprofitar les penques de la fulla si no són molt gruixudes. Un cop netes les tallem una mica en trossos grans. Pelem la carbassa i la tallem a daus d' 1,5 cm aprox.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Possem una cassola al foc amb un bon raig d' oli d'oliva i quan sigui ben calent hi saltem els daus de carbassa, que quedin rossos i els treiem en un plat a part.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">A la mateixa cassosla hi possem la ceba picada, li donem unes voltes i ho deixem a foc suau mentre piquem la part blanca del porro, l'afegim.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Ho mantenim a foc suau vigilant que no se' ns cremi, i quan agafi una mica de color hi posem les bledes en cru. Tapem la cassola sense remenar i la mantenim tapada uns 5 minuts a foc fluig.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Passat aquest temps, ja ho podem remenar i només hem de esperar que la bleda sigui cuita. Incorporem-hi els daus de carbassa, li donem unes voltes, rectifiquem de sal i pebre i ja estarà.</span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;">Consells:</span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Si no teniu bledes fresques poden ser congelades o també queda bé amb espinacs.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Pareu atenció al fer el sofregit perquè el porro es crema de seguida.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Proveu<span id="transmark" style="display: none; height: 0px; width: 0px;"></span>-ho abans de salar-ho, de vegades amb un mica de pebre n'hi ha prou. Les bledes al no ser bullides agafen un sabror molt intens i espectacular.</span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;">I bon profit!!! </span><br /><span style="font-family: Arial,Helvetica,sans-serif;"> </span>Xavihttp://www.blogger.com/profile/16792262402187950240noreply@blogger.com0tag:blogger.com,1999:blog-7361391887887226560.post-41815244402417128642015-10-21T18:11:00.002+02:002015-10-21T18:11:44.684+02:00Tempeh amb verdures estofades<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWrzdmAXbvQgCYAL4dskIzKLqFzbA_TSP0_czw_li4e1I-Ma-RQIrMpz1ZYuDTAhkYXOJ49zjBsht01LhlyLNq161ZuuEwpsGQLKyL2dWGGy6JByeUKN6jVz1ouUyiaF00DmXJrsA4J_4/s1600/Tempeh+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWrzdmAXbvQgCYAL4dskIzKLqFzbA_TSP0_czw_li4e1I-Ma-RQIrMpz1ZYuDTAhkYXOJ49zjBsht01LhlyLNq161ZuuEwpsGQLKyL2dWGGy6JByeUKN6jVz1ouUyiaF00DmXJrsA4J_4/s640/Tempeh+1.jpg" width="640" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;">Que què és el tempeh? Doncs no és més que faves de soja fermentades en forma compactada. És originari d'Indonèsia i, en la cuina vegetariana, és un bon substitut de la carn. És ric en fibra i en vitamines, té un sabor més acusat que el tofu i, en ser un producte procedent de fermentat, és molt beneficiós pel trànsit intestinal. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Es pot fer a la planxa, en amanida o amb verdures, com he fet jo avui. Som-hi.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">Ingredients per a 4 persones:</span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">12 rodanxes de tempeh</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 ceba </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 porro</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 carabassó</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 pastanaga</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">3 patates violetes o 2 patates blanques mitjanes</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 tros de carbassa</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 cullerades de tomàquet sofregit</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Sal i pebre</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Oli d'oliva </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Un polsim de farigola i romaní</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 fulla de llorer</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 picada (ametlles, avellanes, all, julivert...)</span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnPevYkcV8eJD_mUaEjKInnSD4WIBQaQjsNyMgsKFmBmf8OARjYhOoo90TGQ88SBQ-BOzGp-Jk5qiXcefwIe9OqZqCWlESPPzZUThr1sQ_0hqKXB6gNcewphzBAoq6weCcRDczumjYSo4/s1600/Tempeh+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnPevYkcV8eJD_mUaEjKInnSD4WIBQaQjsNyMgsKFmBmf8OARjYhOoo90TGQ88SBQ-BOzGp-Jk5qiXcefwIe9OqZqCWlESPPzZUThr1sQ_0hqKXB6gNcewphzBAoq6weCcRDczumjYSo4/s400/Tempeh+2.jpg" width="372" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;">Preparació:</span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">En una cassola al foc amb una mica d'oli, hi enrossim els talls de tempeh. Un cop fets els traiem i els guardem en un plat a part.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><a name='more'></a>A la mateixa cassola i amb un bon raig d'oli, comencem per sofregir la ceba i el porro, ben picats. Quan la ceba comença a ser una mica transparent, hi afegim la carbassa en daus. Això ens servirà perquè, a mesura que es vagi fent, es desfaci i tinguem una salsa mes espessa. Ho deixem que es faci tot a foc mitjà durant uns 5 minuts.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Després hi afegim la resta de verdures, tallades més aviat a talls grossos perquè no es desfacin amb la cocció i el sofregit de tomàquet.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Ho salpebrem i condimentem amb un polsim de farigola, romaní i amb la fulla de llorer.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Ho cobrim molt just amb aigua, ho tapem i deixem coure entre 20 o 30 minuts, o fins que la patata i la pastanaga siguin fetes. Veureu que la carbassa es va desfent; ja ens va bé.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Preparem la picada.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">Si veieu que queda molt sec, hi afegiu una mica més d'aigua.</span> </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">I 5 minuts abans d'acabar la cocció, posem els trossos de tempeh i la picada.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Ja ho podem servir.</span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;">Presentació:</span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Un emplatat ben senzill, unes fulles de julivert.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Llestos per sucar-hi una bona llesca de pa.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Podeu combinar-ho amb altres verdures de temporada (bròquil o coliflor..) i amb bolets. </span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;">I bon profit!!! </span>Xavihttp://www.blogger.com/profile/16792262402187950240noreply@blogger.com0tag:blogger.com,1999:blog-7361391887887226560.post-59139659617665699252015-08-08T00:00:00.000+02:002015-08-08T00:00:05.567+02:00"Hummus"<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd65qbQc4VxTbXVcQzxb1OL5g3HqbT_fxwjm0s2v6AixbQngZ06cwrZ3Z21eE5GjjytFlhh3coKbXC7fX0sUxYFkqxKnwft0T19BIfe7pXt-Vr5Lq7qnxYkkuBQ7nsOfXB3Zvo-0xkMAo/s1600/Hummus+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjME_JV_fvUCMOKtx3RTJJj-Jw6GFn1GXCRtMBQNGYawuwkGRInBuL-y8J-wYDIybRVgWEeM7wsAmK2XqRO9h0eFUmDl0FTo4rmOJHDVDpcyDBfxmDxFLac5R2ZNVXq6MCW3yx0GMc64eI/s1600/Hummus+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjME_JV_fvUCMOKtx3RTJJj-Jw6GFn1GXCRtMBQNGYawuwkGRInBuL-y8J-wYDIybRVgWEeM7wsAmK2XqRO9h0eFUmDl0FTo4rmOJHDVDpcyDBfxmDxFLac5R2ZNVXq6MCW3yx0GMc64eI/s640/Hummus+2.jpg" width="550" /></a></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Per si encara queda algú que no sap què és o com es fa l'hummus, doncs aquí teniu la meva recepta. De fet no és més que una crema feta a base de cigrons cuits i que ens regala el fantàstic receptari de la cuina mediterrània del món àrab.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Un pot de cigrons cuits</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Una cullerada sopera de tahin (puré de sèsam)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 gra d'all cru</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 cullerada de postre de comí molt</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">el suc de mitja llimona </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 cullerada d'oli d'oliva verge extra </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">sal</span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwqfir-4foINTupASQCoTBjcKCmb1kj6GdhJR5cxq6qpyGh6IYJvfvM22vXrOULMGauS57x7qeetUCUkSdaSG6VIm_x8FpPf7hcLXjp9ZPocRrKmVH9Dbky2dJoX5gjRt9HTQkXMHgFEE/s1600/Hummus+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwqfir-4foINTupASQCoTBjcKCmb1kj6GdhJR5cxq6qpyGh6IYJvfvM22vXrOULMGauS57x7qeetUCUkSdaSG6VIm_x8FpPf7hcLXjp9ZPocRrKmVH9Dbky2dJoX5gjRt9HTQkXMHgFEE/s400/Hummus+1.jpg" width="351" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Preparació:</span><br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Escorrem els cigrons, guardem part del seu suc.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Ho triturem tot amb el turmix fins que ens quedi una crema ben fina.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Si és massa espessa afegim suc dels cigrons, segons el nostre gust.</span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif;">Presentació:</span><br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Ho servim en un bol o plat amb un raig d'oli d'oliva i un polsim de pebre vermell.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Es pot acompanyar amb torrades o bastonets de pa o de verdures.</span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif;">Bon profit!!!</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<ul>
</ul>
Xavihttp://www.blogger.com/profile/16792262402187950240noreply@blogger.com0tag:blogger.com,1999:blog-7361391887887226560.post-11879714489467087992015-08-01T18:18:00.001+02:002015-08-01T18:53:17.754+02:00"Mutabal" o "Baba ganush"<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhymrVARh4SQIQtHvkJ7VzXutnxiZRgOHagJb7pjSqWc7uhjdCFjaM1HdJqP-5wmYGdui-6okt7Ze28lNBr2QXj7AnqWRojtuMLTHLeFJarY6r_HeRoeUZb_QXqKIDkC5atkwx2USYOrCg/s1600/Esberginia+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="584" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhymrVARh4SQIQtHvkJ7VzXutnxiZRgOHagJb7pjSqWc7uhjdCFjaM1HdJqP-5wmYGdui-6okt7Ze28lNBr2QXj7AnqWRojtuMLTHLeFJarY6r_HeRoeUZb_QXqKIDkC5atkwx2USYOrCg/s640/Esberginia+1.jpg" width="640" /></a></span></span></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Aprofitant que a l'estiu tenim fantàstiques albergínies us proposo fer-ne una crema que va molt bé per oferir a taula tant d'entrant com per fer un sopar per picar.</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">És molt senzill, quan ho proveu segur que ja quedarà per sempre entre les vostres receptes de capçalera.</span></span> </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Com podeu imaginar pel seu nom o noms és un plat típic de la cuina àrab mediterrània. De fet és d'aquelles receptes que, segons a on es fa, té les seves petites diferències en algun ingredient, jo la faig així: </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Ingredients:</span></span><br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRDRnOqnJKNV2hbQZkaTIAYh8qsW0f7YMLIm1NVkLtBpSEzKApnT9Z-Z5WNeiXh8WDh3mSjoKl4_Bd4P9E-QwruWcx6h1YbrkYGMPgtpUcvV8BnsGFJOtjnJVnAQS5VTEJvcGJg4PMs4E/s1600/Esberginia3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRDRnOqnJKNV2hbQZkaTIAYh8qsW0f7YMLIm1NVkLtBpSEzKApnT9Z-Z5WNeiXh8WDh3mSjoKl4_Bd4P9E-QwruWcx6h1YbrkYGMPgtpUcvV8BnsGFJOtjnJVnAQS5VTEJvcGJg4PMs4E/s400/Esberginia3.jpg" width="312" /></a>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">2 albergínies</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1 gra d'all</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">el suc de mitja llimona</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1 cullerada sopera de tahin (puré de sèsam)</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1 cullerada de postre de comí molt</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1 cullerada de oli d'oliva verge extra</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">sal i pebre</span></span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"></span></span><br />
<a name='more'></a><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> Preparació:</span></span><br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Posem les albergínies i l'all sense pelar a la safata del forn a la part més alta amb el gratinador a màxima temperatura. Quan comencen a ser toves els donem una volta fins que veiem que són fetes. Encara que la pell es cremi, el més important és que per dintre quedin fetes.</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Quan siguin fredes les pelem i les triturem amb la minipimer, junt amb tots els ingredients i </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">l'all escalivat també pelat.</span></span></span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Ha de quedar amb una textura fina i cremosa.</span></span></span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Ho servim amb un rajolí d'oli d'oliva, i amb trossets de pa o verdures (pastanaga, api, etc.) per anar sucant.</span></span></span></span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Presentació:</span></span></span></span><br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Podeu posar-hi unes fulles de menta o uns fruits secs per sobre per servir-ho a taula.</span></span></span></span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Bon profit!!! </span></span></span></span>Xavihttp://www.blogger.com/profile/16792262402187950240noreply@blogger.com0tag:blogger.com,1999:blog-7361391887887226560.post-87587895658242912302015-07-27T11:31:00.000+02:002015-07-27T11:31:14.074+02:00Risotto de remolatxa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5SN7jQ6FtHkqRnlJOkqJytHffCwengw1Qzb-wz_x32oAhB9WMTDfCB6zHWLdB4_FChvkOYOJbggrjGW70dsEf1C7glkItGsRq3TVf-J90TXYByyW_4W3jULdcbETSMzHABpHoY6p_Iug/s1600/Risoto+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4NvvYWXuArwfxo4tO0chmr24K-hvMgukvXaKfjcaWMy3ka_Jaf0LAPSaIETailBCWMBEofEwUv0deLymJo4pstXXa2BlHbBID2RysNW25wCE7oXLYx09UldOkQFyJ0GKDxeqrjwcb0XY/s1600/Risoto+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4NvvYWXuArwfxo4tO0chmr24K-hvMgukvXaKfjcaWMy3ka_Jaf0LAPSaIETailBCWMBEofEwUv0deLymJo4pstXXa2BlHbBID2RysNW25wCE7oXLYx09UldOkQFyJ0GKDxeqrjwcb0XY/s640/Risoto+1.jpg" width="640" /></a></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Aquest any a l'hort del Miguel ha sigut una bona temporada de remolatxes i encara que sembla que és un producte que només podem posar a la amanida, ja heu vist que he fet altres receptes prou llamineres com la que avui us presento: un risotto.</span></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">No em negareu que només de veure el color ja resulta espectacular, doncs el sabor encara és més bo.</span></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Fa així:</span></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Ingredients:</span></span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">4 tasses de cafè d'arròs</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 remolatxa cuita</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">una ceba grossa</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">un carbassó</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 got de vi blanc</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Caldo de verdures o aigua</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Formatge parmesà ratllat</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Oli d'oliva </span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Sal i pebre </span></span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5SN7jQ6FtHkqRnlJOkqJytHffCwengw1Qzb-wz_x32oAhB9WMTDfCB6zHWLdB4_FChvkOYOJbggrjGW70dsEf1C7glkItGsRq3TVf-J90TXYByyW_4W3jULdcbETSMzHABpHoY6p_Iug/s1600/Risoto+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5SN7jQ6FtHkqRnlJOkqJytHffCwengw1Qzb-wz_x32oAhB9WMTDfCB6zHWLdB4_FChvkOYOJbggrjGW70dsEf1C7glkItGsRq3TVf-J90TXYByyW_4W3jULdcbETSMzHABpHoY6p_Iug/s320/Risoto+2.jpg" width="320" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"></span></span><br />
<a name='more'></a><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Preparació:</span></span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">En una cassola amb un bon raig d'oli d'oliva posem la ceba tallada ben petita i quan comenci a posar-se transparent hi afegim el carbassó ratllat, amb pell i tot. Ho deixem coure tapat fins que la ceba sigui ben feta sense que agafi color.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">En aquest moment hi posem l'arròs i li donem unes voltes durant un parell de minuts.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Tirem el got de vi blanc i deixem que s'evapori l'alcohol.</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Mentrestant tindrem la remolatxa cuita triturada de manera que queda un puré i l'afegim a la cassola, ho remenem que quedi tot ben amalgamat.</span></span></li>
</ul>
<ul type="disc">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="CA" style="font-family: Arial; mso-ansi-language: CA;">Comencem a afegir-hi, mentre no parem de remenar, una mica de caldo, que ja tindrem ben calent.
Només el just perquè cobreixi l'arròs.</span><span lang="CA" style="mso-ansi-language: CA;"> </span></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="CA" style="font-family: Arial; mso-ansi-language: CA;">A foc suau, anirem
afegint-hi brou cada vegada que l'arròs en necessiti, sense que la cassola
quedi mai seca.</span><span lang="CA" style="mso-ansi-language: CA;"> </span></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="CA" style="font-family: Arial; mso-ansi-language: CA;">Ha de quedar un
arròs suau i melós. Quan sigui al punt (això depèn de cada tipus d'arròs,
però seran aprox. 15-20 minuts), e</span>l retirem del foc
i hi aboquem el formatge parmesà ratllat. Ho barregem bé.</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="CA" style="font-family: Arial; mso-ansi-language: CA;">Deixeu-lo reposar un
parell de minuts abans de servir.</span></span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;"><span lang="CA" style="font-family: Arial; mso-ansi-language: CA;"> </span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> Presentació:</span></span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Jo ho he emplatat amb un motllo rodó i a tot voltant una mica d'amanida de carbassó cru ratllat i tomàquet pelat tallat a daus amb sal i oli. Unes fulles de ruca li donen un bon contrast.</span></span></li>
</ul>
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">A més, a sobre de tot hi he posta una cullerada de mutabal (puré d'albergínies). </span></span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Bon profit!!! </span></span><br />
<ul></ul>
Xavihttp://www.blogger.com/profile/16792262402187950240noreply@blogger.com0tag:blogger.com,1999:blog-7361391887887226560.post-31283542424410834272015-06-07T18:28:00.001+02:002015-06-07T18:28:44.804+02:00Batut de fruita <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6vXTxlT-Adi0PoKe2o-ZDv0vr9H7NUiSA3OobBLNKyMK18JZfpW1sPwydqYXx-ogIUGyf-tZu1vQBBluP0vB6LXtkMj29RW63yrYq730J_vwScBAekqNIcB0Y6yyQ_9AKyDnhko24Jt4/s1600/Batut+de+fruita+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6vXTxlT-Adi0PoKe2o-ZDv0vr9H7NUiSA3OobBLNKyMK18JZfpW1sPwydqYXx-ogIUGyf-tZu1vQBBluP0vB6LXtkMj29RW63yrYq730J_vwScBAekqNIcB0Y6yyQ_9AKyDnhko24Jt4/s640/Batut+de+fruita+1.jpg" width="532" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX69gYe7kDgktobsUjo0QvKwdsQr4G1gm10tKCJo5thMxNU0rIEhbdsx6-tW_JC3PHZfzHYFldkvwfI5th_jUfvWs4rvdjT3ffIYDpcwJF_8mR7sHsr6SI5FXbxVgFoFwokQtu_nWoPTA/s1600/Fruita+aprofitament+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX69gYe7kDgktobsUjo0QvKwdsQr4G1gm10tKCJo5thMxNU0rIEhbdsx6-tW_JC3PHZfzHYFldkvwfI5th_jUfvWs4rvdjT3ffIYDpcwJF_8mR7sHsr6SI5FXbxVgFoFwokQtu_nWoPTA/s200/Fruita+aprofitament+1.jpg" width="200" /></a><span style="font-family: Arial,Helvetica,sans-serif;">Fa molta calor!!! El que més necessitem és refrescar-nos, i un batut de fruites és una bona pensada. A més, és una molt bona manera d'aprofitar totes les fruites que ens queden massa madures, una mica lletges. Avui he fet servir les que veieu a la foto, però podeu fer-ho amb la fruita que més us agradi. Proveu-ho i sorpreneu-vos.</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Un tall de meló</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Un tros de pinya</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Un plàtan madur</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">6-8 cireres</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Una mica de llimona</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Aigua fresca </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Una cullerada de mel </span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;"></span><br />
<a name='more'></a>Preparació:<br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">En un bol poseu el meló i la pinya a trossos, sense pell, les cireres sense os i el plàtan.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Afegiu-hi un raig de llimona i la cullerada de mel, o dues, com més us agradi.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Ho cobrim amb aigua fresca i amb el batedor elèctric ho triturem tot fins que ens quedi ben fi.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Si ho deixem una estona a la nevera abans de servir, quedarà molt millor.</span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;">Presentació:</span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Un got amb gel i a gaudir-ne.</span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;">I bon profit!!! </span>Xavihttp://www.blogger.com/profile/16792262402187950240noreply@blogger.com0tag:blogger.com,1999:blog-7361391887887226560.post-36231650894110211112015-05-31T19:23:00.000+02:002015-05-31T19:23:02.223+02:00Sopa freda de remolatxa <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitvbEW5MaEHubJP-crwNqwZRvw0n6r2KZ_NbmDnSlPdEt2qNfArGA53I9lF35voJE0rsE-zj9jhhLuLFyvqya1aol1chPCN_bRKjylW_gH71aJ_dan_MKLl_tH57lHwfWC7Q7ARZz5eCs/s1600/Sopa+freda+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitvbEW5MaEHubJP-crwNqwZRvw0n6r2KZ_NbmDnSlPdEt2qNfArGA53I9lF35voJE0rsE-zj9jhhLuLFyvqya1aol1chPCN_bRKjylW_gH71aJ_dan_MKLl_tH57lHwfWC7Q7ARZz5eCs/s640/Sopa+freda+1.jpg" width="640" /></a></div>
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<div class="MsoNormal">
<span style="font-family: Arial,Helvetica,sans-serif;"><span lang="CA">Fa uns dies que vaig fer aquesta sopa a casa
i, pensant que no agradaria a tothom, va ser un èxit. Aquí us deixo la recepta
per què aneu preparant-vos per a l’estiu i l’aneu convinant amb el gaspatxo de
sempre.</span></span></div>
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<div class="MsoNormal">
<span lang="CA"><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients: </span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="CA"></span></span></div>
<br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="CA">1 remolatxa cuita</span><span lang="CA"> </span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="CA">1/4 de col llombarda</span><span lang="CA"> crua</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="CA">1 ceba</span><span lang="CA"> petita</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="CA">1 cogombre</span><span lang="CA"> </span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="CA">2 iogurts del tipus grec</span><span lang="CA"> </span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="CA">julivert i cebollí</span><span lang="CA"> </span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="CA">oli d'oliva</span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="CA">1/2 llimona </span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="CA">sal i pebre </span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="CA"></span><span lang="CA">aigua freda</span><span lang="CA"> </span></span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;"><span lang="CA"><div class="separator" style="clear: both; text-align: center;">
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<br /></div>
<a name='more'></a><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span lang="CA"> Preparació:</span></span><br />
<br />
<ul style="margin-top: 0cm;" type="disc">
<li class="MsoNormal" style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="CA">Primer courem la remolatxa al forn, si la tenim crua. També es pot
comprar ja cuita.</span></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="CA">Un cop estigui feta i freda, la pelarem i ratllarem.</span></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="CA">Tallarem la resta de<span style="mso-spacerun: yes;">
</span>verdures, la col llombarda ben pima, la ceba tendra a trossos
petits i el cogombre a dauets. </span></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="CA">Ho barrejarem tot amb la remolatxa en un recipient.</span></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="CA">Afegim els iogurts a les verdures tallades hi posem sal i pebre i u raig de oli d'oliva.</span></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="CA">Afegim aigua freda, just per cubrir-ho i ho remenem.</span></span></li>
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<div class="MsoNormal">
<span lang="CA">Presentació:</span></div>
<div class="MsoNormal">
<span lang="CA"></span></div>
</span></span><ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="CA">Quan ho servim, ben fret, ho acompanyem d’ou
dur i amb el julivert i el cebollí.</span></span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;"><span lang="CA"> Bon profit!!!</span></span><br /><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="CA"> </span></span><br /><span style="font-family: Arial,Helvetica,sans-serif;"><span lang="CA"></span></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span lang="CA"></span></span>
Xavihttp://www.blogger.com/profile/16792262402187950240noreply@blogger.com0tag:blogger.com,1999:blog-7361391887887226560.post-85650120956830280422015-05-21T21:23:00.002+02:002015-05-21T21:23:59.509+02:00Sípia estofada amb patates<br />
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<span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> Ingredients:</span></span></span><br />
<ul>
<li><span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 sípia ben maca</span></span></span></li>
<li><span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
1 ceba </span></span></span></li>
<li><span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 alls </span></span></span></li>
<li><span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
1 pebrot verd </span></span></span></li>
<li><span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
1/2 pebrot vermell</span></span></span></li>
<li><span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
1 o 2 cullerades de sofregit de tomàquet</span></span></span></li>
<li><span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">3 o 4 patates, al gust</span></span></span></li>
<li><span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 got de vi blanc </span></span></span></li>
<li><span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Caldo de peix o aigua </span></span></span></li>
<li><span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Oli d'oliva, verge extra </span></span></span></li>
<li><span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Sal i pebre </span></span></span><span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> </span></span></span></li>
</ul>
<ul>
</ul>
<span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> Per a la picada: </span></span></span><br />
<ul>
<li><span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">4 ametlles torrades </span></span></span></li>
<li><span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
4 avellanes </span></span></span></li>
<li><span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
Pinyons</span></span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 carquinyoli o una llesca de pa torrat</span></li>
<li><span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
1/2 gra d'all </span></span></span></li>
<li><span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">
Julivert</span></span></span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBWPBCNFY8R4fACu2zPzw7jtqiCjNHjl_adTqPGkwVuHvgjRAaw0VRIoI8qxC4xZ-8ikC_7kzYtuxFbxzSnrAmUldB_6x3stW3oZHcTbGdYxHILL9KxOmlxEf0tKxQzGueoGcUxgr3R-8/s1600/Sepia+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBWPBCNFY8R4fACu2zPzw7jtqiCjNHjl_adTqPGkwVuHvgjRAaw0VRIoI8qxC4xZ-8ikC_7kzYtuxFbxzSnrAmUldB_6x3stW3oZHcTbGdYxHILL9KxOmlxEf0tKxQzGueoGcUxgr3R-8/s400/Sepia+1.jpg" width="400" /></a></div>
<span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"></span></span></span><br />
<a name='more'></a><span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Preparació:</span></span></span><br />
<ul>
<li><span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Rentem la sípia i la tallem a trossos.</span></span></span></li>
<li><span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Piquem la ceba, els alls i el pebrot verd i vermell, en daus petits.</span></span></span></li>
<li><span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Pelem i tallem les patates, millor en trossos irregulars i no molt petits. </span></span></span></li>
<li><span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Posem una cassola al foc amb un bon raig d'oli d'oliva i quan sigui calet hi fregim la sípia fins que comenci a ser una mica rossa, llavors la traiem de la cassola.</span></span></span></li>
<li><span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">En el mateix oli hi fregim les verdures que tenim tallades.</span></span></span></li>
<li><span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Quan la ceba sigui rossa i sense que es cremi els alls, incorporem la sípia i les patates.</span></span></span></li>
<li><span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Li donem unes voltes i li aboquem el vi blanc.</span></span></span></li>
<li><span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Quan el vi hagi reduït i perdut tot l'alcohol, afegim el caldo de peix calent o bé aigua, només que cobreixi el guisat. </span></span></span></li>
<li><span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Ho tapem i ho deixem coure per espai de 20 a 30 minuts, remenant de tant en tant.</span></span></span></li>
<li><span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Rectifiquem de sal i pebre.</span></span></span></li>
<li><span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Mentre haurem fet la picada amb tots els ingredients ho diluïm amb una mica de caldo i l'afegim a la cassola uns minuts abans d'acabar.</span></span></span></li>
</ul>
<span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Presentació:</span></span></span><br />
<ul>
<li><span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">És un guisat que queda molt bé si el deixem reposar unes hores o d'un dia per l'altre.</span></span></span></li>
<li><span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Depèn del gust de cadascú, si agrada més sec o més caldós hi podeu anar afegint caldo a mesura que es cou.</span></span></span></li>
</ul>
<span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I bon profit!! </span></span></span><br />
<ul>
</ul>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana; font-size: 7.5pt; mso-ansi-language: ES; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">
<br style="mso-special-character: line-break;" />
</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXAg0J7uIRJMxnHfpUKxsUdkJph41SpKopAxKsUxa1bnPnEfTpw2pcai1z-0nuM-N-oqnWTDQtr1gXumJUlX_M9rasIryEaSVSeO_3Aj8WhhghfJSS_SP8wzk4EOFgqld6XlrPWVoT7BM/s1600/Sepia+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<br />Xavihttp://www.blogger.com/profile/16792262402187950240noreply@blogger.com0tag:blogger.com,1999:blog-7361391887887226560.post-68602151238349195632015-04-06T13:06:00.001+02:002015-04-06T13:06:08.845+02:00Mones de Pasqua 2015<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlc9VukBsxTYI3463GaZK0ffKXdlMqZzXFPk6uEVYcvjKb_RxcHx0igMJ1n_BGun45emipDZdnificxw2gMY8_zlZbX7bqnT-KTg2tvkROeQ0A6_RtKGqaskAVnDn5y-ecDzTk94mXpP8/s1600/Mones+1+2015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlc9VukBsxTYI3463GaZK0ffKXdlMqZzXFPk6uEVYcvjKb_RxcHx0igMJ1n_BGun45emipDZdnificxw2gMY8_zlZbX7bqnT-KTg2tvkROeQ0A6_RtKGqaskAVnDn5y-ecDzTk94mXpP8/s1600/Mones+1+2015.jpg" height="380" width="640" /></a></span></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Bona Pasqua a tots!!!</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Us deixo unes fotos de les mones de Pasqua que hem fet a casa pel tres fillos que tenim.</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Espero que vosaltres també disfruteu d'un dia com avui i que us animeu a fer les vostres pròpies mones, si encara no ho heu fet. Ànims!</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Recordeu que teniu la recepta <a href="http://ballantalacuina.blogspot.com.es/2014/04/mones-de-pasqua-2014.html" target="_blank">aquí</a>.</span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAF_qOM3PQrD8yrPzT-ZDj8wVzmyw66VaKQ9BIxSbLWTlHHPQwbwqOTRjzJqPkE1wg6BT01H6gOjhnMCqFtEv7aKdwkKVS_vuk02t6t5pWnj3YolGZ0OyKLHMx_vEZ5awashBiCHTcvNI/s1600/Mones+2+2015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAF_qOM3PQrD8yrPzT-ZDj8wVzmyw66VaKQ9BIxSbLWTlHHPQwbwqOTRjzJqPkE1wg6BT01H6gOjhnMCqFtEv7aKdwkKVS_vuk02t6t5pWnj3YolGZ0OyKLHMx_vEZ5awashBiCHTcvNI/s1600/Mones+2+2015.jpg" height="457" width="640" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Bon profit!!!</span>Xavihttp://www.blogger.com/profile/16792262402187950240noreply@blogger.com2tag:blogger.com,1999:blog-7361391887887226560.post-1372951425395124072015-03-15T18:02:00.000+01:002015-03-15T18:02:02.336+01:00Pèsols i carxofes amb bacallà<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3dao4TM-lZB6fVTAd5yu0i2bn3O8asF1sxaPrfkwsiv6Env09nwy-CDoyfbhoZwvDm2rXpniCLUEHRnND21G5on1uc5Jw4Ocvil_9h1uKgScJBnFsk9hqWoEltwdGgeD9d2DcN0ohK0s/s1600/Bacalla+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3dao4TM-lZB6fVTAd5yu0i2bn3O8asF1sxaPrfkwsiv6Env09nwy-CDoyfbhoZwvDm2rXpniCLUEHRnND21G5on1uc5Jw4Ocvil_9h1uKgScJBnFsk9hqWoEltwdGgeD9d2DcN0ohK0s/s1600/Bacalla+1.jpg" height="522" width="640" /></a></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">Benvinguda la primavera!!! Avui el Miguel ha portat de l' hort aquesta meravella. No me'n puc estar de compartir-la amb tots vosaltres. Pèsols i carxofes, els primers de la temporada. Llàstima que no pugueu olorar la flaire que fa aquesta cassola quan la destapes. Increïble!</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Per fer-ho rodó ha portat alls i cebes tendres, tot acabat de collir només fa unes hores.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Això sí és cuina km.0.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">I com no, ho arrodonim tot amb una peça de bacallà, que és quaresma. Jo, en aquest cas, l'he fet servir fresc. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Espero que en gaudiu tant com nosaltres, som-hi:</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHmlik4CGwGTvx26QMxlxrOs9EgWIUL7YrT7BiF_7CxO3e8BUyhcALtE5SciMjoxd-HM6GY33hnA3GazCOyTlsjiZ3FxnuPA1B-4GhBvZsloREcogZ8x701SeiTc1Y-LQE4ZxB-1JPtWc/s1600/Bacalla+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHmlik4CGwGTvx26QMxlxrOs9EgWIUL7YrT7BiF_7CxO3e8BUyhcALtE5SciMjoxd-HM6GY33hnA3GazCOyTlsjiZ3FxnuPA1B-4GhBvZsloREcogZ8x701SeiTc1Y-LQE4ZxB-1JPtWc/s1600/Bacalla+2.jpg" height="306" width="400" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">un bon grapat de pèsols</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">4 carxofes</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 ceba tendra</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">3 alls tendres</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">4 peces de bacallà</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 branqueta de menta fresca</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">oli d'oliva verge extra</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">sal i pebre</span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;"></span><br />
<a name='more'></a><span style="font-family: Arial,Helvetica,sans-serif;">Preparació</span>:<br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Pelem les carxofes i les fem en quatre trossos, les escaldem 5 minuts en aigua bullent. </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Després les colem i guardeu l'aigua on les heu cuit.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">A part, en una cassola al foc, poseu un bon raig d'oli d'oliva verge extra, afegim la ceba, picada, els alls ben picadets i els donem unes voltes un parell de minuts.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Llavors hi afegim els pèsols crus,( si són congelats també), la branca de menta i ho tapem. Ho deixem a foc fluix perquè d' aquetsa manera els ofegarem i es faran amb el seu propi vapor, 15 minuts.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">En aquest punt afegim les carxofes </span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">i els trossos de bacallà.</span> També hi afegim una mica del caldo del que hem guardat, no gaire perquè el bacallà també deixarà anar la seva aigua</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">I ho tornem ha deixar tapat uns 15 minuts més.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Ho rectifiquem de sal i pebre.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">I quan el bacallà sigui fet, ja està.</span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;">Presentació:</span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">No deixeu que el bacallà quedi sec per excés de cocció</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Podeu fer servir pèsols congelats, ceba i alls normals, no és el mateix però serveix.</span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;">Bon profit!! </span>Xavihttp://www.blogger.com/profile/16792262402187950240noreply@blogger.com0tag:blogger.com,1999:blog-7361391887887226560.post-80223515569853039472015-01-11T20:48:00.000+01:002015-01-12T14:51:03.491+01:00Taronja amb mel, iogurt i fruits secs<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaS9_MgJn-q4hela2hgI30IkLeI3Mw7M6fX6jZ5mkaa0ghhW3IHY3_xM6WnlfaDro677rSEN0-7ffFtK8ngoxcBl4YneiFfwVg5DUc4hLnxKMjlFO93Dwx-yW6L8lxlbyJeidS48BV4hQ/s1600/Taronges+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaS9_MgJn-q4hela2hgI30IkLeI3Mw7M6fX6jZ5mkaa0ghhW3IHY3_xM6WnlfaDro677rSEN0-7ffFtK8ngoxcBl4YneiFfwVg5DUc4hLnxKMjlFO93Dwx-yW6L8lxlbyJeidS48BV4hQ/s1600/Taronges+2.jpg" height="381" width="400" /></a></span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">Un postre molt simple també pot ser un bon esmorzar. Podem aprofitar que a</span><span style="font-family: Arial,Helvetica,sans-serif;">ra tenim les millors taronges de la temporada. Les meves són de collita pròpia, tot un luxe.</span></div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span></div>
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">4 taronges </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">4 cullerades de mel</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 iogurts del tipus grec</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Fruits secs (nous i panses)</span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxr2hXICMLYekxyTwaxLlgU8-ugflqxocTD9uHOxi6reQrAyrePVvMAY0v7KxXgKV2YX0Lhj3P89bI7ctQectabh7896dIZK4KKEQzPHycTbArAQv2pXj4-E6uvDKa6liSJ6NWUQWdPMs/s1600/Taronges+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxr2hXICMLYekxyTwaxLlgU8-ugflqxocTD9uHOxi6reQrAyrePVvMAY0v7KxXgKV2YX0Lhj3P89bI7ctQectabh7896dIZK4KKEQzPHycTbArAQv2pXj4-E6uvDKa6liSJ6NWUQWdPMs/s1600/Taronges+1.jpg" height="278" width="400" /> </a></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<a name='more'></a><span style="font-family: Arial,Helvetica,sans-serif;">Preparació:</span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Pelem les taronges de manera que ens quedin ben netes sense gens de pell blanca.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Les tallem a rodanxes ben fines i les deixem a macerar en un plat amb la mel per sobre una estona.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Per muntar el plat posem la taronja amb tot el suc que ha deixat de la maceració, una bona cullerada de iogurt a sobre i ho acabem amb els fruits secs una mica picats.</span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;">Presentació:</span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Podem fer servir els fruits que més ens agradin: ametlles laminades, avellanes o figues.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Jo avui ho he presentat en un bol, però en un plat de postre també queda molt bé. </span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;">I bon profit!!!</span><br />
<br />Xavihttp://www.blogger.com/profile/16792262402187950240noreply@blogger.com0tag:blogger.com,1999:blog-7361391887887226560.post-50210048150377968412015-01-04T14:01:00.000+01:002015-01-04T14:01:46.365+01:00Arros caldos amb rovellons, esparrecs i carbassa<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlnY_GAm0l6zvsPotbwxi53PWPEZGQJm_5148k_Yf4YVG53CRLiFrLKIROuGVrTUCsP3ObbJ9R2j5u0OSf7wG1c7uLcNTbr3eEMnnP5uoELyGcYTObRY07VlF4c3t4HUZrfq1uFqiHCzs/s1600/Arros+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlnY_GAm0l6zvsPotbwxi53PWPEZGQJm_5148k_Yf4YVG53CRLiFrLKIROuGVrTUCsP3ObbJ9R2j5u0OSf7wG1c7uLcNTbr3eEMnnP5uoELyGcYTObRY07VlF4c3t4HUZrfq1uFqiHCzs/s1600/Arros+1.jpg" height="522" width="640" /></a></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">Aprofitant que aquest hivern encara tenim alguns rovellons, l'altra dia vaig fer aquest arròs caldós amb carbassa i uns espàrrecs. Tot, perfumat amb un bon toc de herbes de bosc. Som-hi: </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">Ingredients per a 4 plats</span>:<br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUcCkBkHu4mV4xaOi3neY6idCs7toku6Anqw9x9mvjhy7Ij2Nt-F0B3IFM2B8mW9dHdOA0sX0oIfzx4qyd9mYGEmM5SHvJIjIEBKA6iynKZmWUB4QvtpsUcn33B-o0nf5hPsql0el_gq4/s1600/Ingredients+arros.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUcCkBkHu4mV4xaOi3neY6idCs7toku6Anqw9x9mvjhy7Ij2Nt-F0B3IFM2B8mW9dHdOA0sX0oIfzx4qyd9mYGEmM5SHvJIjIEBKA6iynKZmWUB4QvtpsUcn33B-o0nf5hPsql0el_gq4/s1600/Ingredients+arros.jpg" height="138" width="200" /></a>
<li><span style="font-family: Arial,Helvetica,sans-serif;">12 rovellons, si són de bona mida</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 manat d'espàrrecs verds</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">un tros de carbassa </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">5 tasses de cafè d'arròs</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 ceba</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 grans d'all</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 cullerada de tomàquet fregit </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Caldo vegetal o aigua</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Un farcell de herbes (llorer, farigola, romanó, orenga, etc.)</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Oli d'oliva verge extra </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Sal i pebre</span></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibXkRSJBb30mEOZFrkuXrFPR3sztN1oXcBPNQ3v0rkNiDkRyrQgtxkKnDwfUGJVg7VYr7QlgbGmsTjVNc1UDZ7yZbT-OQa9_hxItajLJI0AU9kKFp5RPpHnybjJZoZYU6mCUsVP867tgk/s1600/Arros+2+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibXkRSJBb30mEOZFrkuXrFPR3sztN1oXcBPNQ3v0rkNiDkRyrQgtxkKnDwfUGJVg7VYr7QlgbGmsTjVNc1UDZ7yZbT-OQa9_hxItajLJI0AU9kKFp5RPpHnybjJZoZYU6mCUsVP867tgk/s1600/Arros+2+(2).JPG" height="343" width="400" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;"></span><br />
<a name='more'></a>Preparació:<br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Posem una cassola al foc, en la que farem l'arròs, amb un bon raig oli d'oliva.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Quan sigui calent, hi saltem primer els rovellons i després els espàrrecs a trossos, per separat, quan siguin fets els traiem i els reservem per més tard.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">En el mateix oli, amb el foc més fluix, hi sofregim la ceba ben picadeta, els alls i la carbassa a trossos petits. Ho deixem que es vagi sofregint, remenant de tant en tant i a mesura que la carbassa es va fent la aneu aixafant de manera que es desfaci.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Quan ho tenim ben sofregit, ho ajuntem amb els rovellons, els espàrrecs i el farcell d'herbes, li donem un parell de voltes i ho cobrim amb el caldo de verdures o amb aigua, la quantitat és orientativa, però un litre i mig segur que és necessari.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Deixem que bulli uns 15 minuts, de manera que ens quedi un caldo ben gustós.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Passat aquest temps, afegim l'arròs i ho remenem.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Rectifiquem de sal i pebre. </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Vigileu que no us quedi sec. Si és així, afegiu una mica d'aigua o caldo. Jo personalment en aquest cas el prefereixo molt caldos.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Aneu provant-ho i quan l'arròs sigui fet ja el podeu servir.</span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;">Presentació:</span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">És important servir-lo de seguida perquè l'arròs seguiria fent-se i es beuria tot el caldo i ens quedaríem sense. El que ens interessa és que sigui un plat per menjar amb cullera.</span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;">I bon profit!!! </span>Xavihttp://www.blogger.com/profile/16792262402187950240noreply@blogger.com0tag:blogger.com,1999:blog-7361391887887226560.post-75656068401118754182014-11-03T16:50:00.003+01:002014-11-03T16:50:51.879+01:00Amanida de tardor<span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_DWTrFMuXs7xqparfbLJ2O2CmAkr4o3mDlceHXyT7cyUUzFHBUXACb_m4J6L5AdRuJGpzHPPugG3qzJgxjm4zR_tbS6whn3-aEisRAXaG8f0wSS4pQUE0G3by6MSJpEKM003X-xTjbmw/s1600/Amanida+tardor+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_DWTrFMuXs7xqparfbLJ2O2CmAkr4o3mDlceHXyT7cyUUzFHBUXACb_m4J6L5AdRuJGpzHPPugG3qzJgxjm4zR_tbS6whn3-aEisRAXaG8f0wSS4pQUE0G3by6MSJpEKM003X-xTjbmw/s1600/Amanida+tardor+1.jpg" height="464" width="640" /></a>Sembla que aquest any la tardor i el fred no volen arribar, de moment seguirem fent bones amanides que es el que ve més de gust. Així, mentre encara no podem fer bons guisats per escalfar el cos del fred del hivern, aprofitem el que la tardor ens ofereix: magranes, pomes, pinyons, mandarines...</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">Ingredients: </span><br />
<ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzkbU4mzRJ1AmQKr2Af8ACi3oBEKT6c22L2ms3rKWjagGO6WZoeov4yGJ2_yivfQFp0rXaU0Bt7kH9DoV77DWe2amHJYUU5-_UQZj3yLCpFFPuxQZk7rX47PdjT00a6gPzK2ByxOMZGQI/s1600/Amanida+tardor+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzkbU4mzRJ1AmQKr2Af8ACi3oBEKT6c22L2ms3rKWjagGO6WZoeov4yGJ2_yivfQFp0rXaU0Bt7kH9DoV77DWe2amHJYUU5-_UQZj3yLCpFFPuxQZk7rX47PdjT00a6gPzK2ByxOMZGQI/s1600/Amanida+tardor+2.jpg" height="300" width="400" /></a>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Fulles d'enciam (<i>trocadero</i>, fulla de roure, etc.)</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Fulles de ruca</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Remolatxa crua </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Col llombarda </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Poma <i>Royal gala</i></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Magrana</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Panses i pinyons</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Formatge parmesà </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Per a la vinagreta:</span></li>
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">El suc d'una mandarina</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Oli d'oliva </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Una cullerada de mostassa (tipus antiga)</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Vinagre de Mòdena</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Sal i pebre</span></li>
</ul>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;">Preparació:</span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">En un vol preparem la vinagreta barrejant tos els ingredients.<a name='more'></a></span> </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Tallem la poma, amb pell i sense llavors, en làmines fines. Poseu-hi una mica de suc de llimona perquè no es posi lletja.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Pelem la remolatxa i també la fem en làmines fines. Jo m'ajudo d' un pelador de patates.</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Tallem ben fina la col llombarda en juliana. </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">En un plat posem les fulles d'enciam i de ruca ben netes, a sobre hi repartim la poma, la remolatxa, la col, els grans de magrana, el pinyons i les panses.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Ho amanim generosament amb la vinagreta, en el moment de servir.</span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;">Presentació:</span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">No te gaire secret, nomes posar-se a gaudir i prou. Que vagi de gust.</span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;">Bon profit!!! </span>Xavihttp://www.blogger.com/profile/16792262402187950240noreply@blogger.com0tag:blogger.com,1999:blog-7361391887887226560.post-16516981230346459192014-10-19T20:03:00.002+02:002014-10-19T20:03:15.322+02:00Batuts de remolatxa<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47aF2E079XSWEVz2Ee4rFH2koGY0JYC-kvP9H1MuBVkfNyaapw0BWjX56IGmQMmGsFcu32F3ysHqVT91hQMZ6c8vzTjBjfPHlmwgD9LXGCvz53hmhqaDEGcr7DZrWFyiABSzlxHTlZZg/s1600/Collage+remolatxa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47aF2E079XSWEVz2Ee4rFH2koGY0JYC-kvP9H1MuBVkfNyaapw0BWjX56IGmQMmGsFcu32F3ysHqVT91hQMZ6c8vzTjBjfPHlmwgD9LXGCvz53hmhqaDEGcr7DZrWFyiABSzlxHTlZZg/s1600/Collage+remolatxa.jpg" height="360" width="640" /></a></span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">Aquí tenim una beguda sana i refrescant, molt rica en antioxidants, vitamines i depurativa. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Es genial per començar el dia o per prendre mentre esperem el dinar. Us en presento dos variants; només són idees perquè vosaltres també creeu els vostres batuts, amb els ingredients que mes us agradin.</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Jo faig servir la remolatxa crua, però també el podeu fer amb remolatxes cuites. Per la resta d'ingredients sempre utilitzo aquelles peces de fruita que tenen un cop.</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">Les quantitats són orientatives per a un parell de gots. Aquí els teniu:</span> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<b><span style="font-family: Arial,Helvetica,sans-serif;"></span></b><u><span style="font-family: Arial,Helvetica,sans-serif;">1a recepta </span></u><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJLOQBEVj6bzKGT8zI05v6Ry4uvB1EodLA6E3b-DPjrPwCfGsFu_WOkBXuHCcj4rv3FSOmrYq_QUZF77-3OGEL9I5B0o7j23YiCPVdiVSSFQy1oLOEY2Dx6EL4HXxAlP31T728eP5sngI/s1600/Remolatxa+2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJLOQBEVj6bzKGT8zI05v6Ry4uvB1EodLA6E3b-DPjrPwCfGsFu_WOkBXuHCcj4rv3FSOmrYq_QUZF77-3OGEL9I5B0o7j23YiCPVdiVSSFQy1oLOEY2Dx6EL4HXxAlP31T728eP5sngI/s1600/Remolatxa+2.jpg" height="320" width="216" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;">Batut amb pera i meló</span></td></tr>
</tbody></table>
<span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 remolatxes</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 pera</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 tall de melo</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1/2 cullerada de postre de gingebre molt</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 got d'aigua freda</span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;">Preparació:</span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">En un pot posem les remolatxes, la pera i el meló (tot pelat i tallat a trossos).</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Afegim el got d'aigua freda i el gingebre molt i ho triturem tot fins que tenim un batut sense trossos.</span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><u>2a Recepta</u></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span><br />
<a name='more'></a><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 remolatxes</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 poma</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 tros de fonoll fresc</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 got de llet d'ametlla </span></li>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVMecCO9LLQnu3EgiH3ya_muc0Fsx1tsHAYNvpGc8ND3pfqOFEAXft0aIAAc9T3rJpqrLGRhTwrQEW2sHOvQWXMThqQ-JmaDoWZ_XbhKvgrzT9jeo4feOfBnHzXk_hhUVOR7Da2PBkalY/s1600/Remolatxa+3.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVMecCO9LLQnu3EgiH3ya_muc0Fsx1tsHAYNvpGc8ND3pfqOFEAXft0aIAAc9T3rJpqrLGRhTwrQEW2sHOvQWXMThqQ-JmaDoWZ_XbhKvgrzT9jeo4feOfBnHzXk_hhUVOR7Da2PBkalY/s1600/Remolatxa+3.jpg" height="228" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;">Batut amb poma i fonoll</span></td></tr>
</tbody></table>
</ul>
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Preparació:</span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">En un pot posem la poma i les remolatxes </span><span style="font-family: Arial,Helvetica,sans-serif;">pelades, tot tallat a trossos junt amb </span><span style="font-family: Arial,Helvetica,sans-serif;">el tros de fonoll fresc.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Afegim el got de llet d'ametlles, ho triturem fins que tenim un batut ben fi.</span></li>
</ul>
<br />
<br />
<br />
<br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Presentació:</span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Ho podem servir al moment amb uns glaçons o deixar-ho refredar a la nevera.</span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;">I bon profit!!! </span><br />
<ul>
</ul>
Xavihttp://www.blogger.com/profile/16792262402187950240noreply@blogger.com0tag:blogger.com,1999:blog-7361391887887226560.post-34772986439607323432014-09-14T12:00:00.000+02:002014-10-19T18:13:36.745+02:00Tofu marinat i salsa satay<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZsddjiU8n_x6sTo0XKEct6a-xDA-7hzoyvc4aOiSzh4hwLOUemAY_gUnbv2scOWfS6fOx9TCdT6q82J400Gl396BEz_VtaRDXZFjYbVc6avNnJtHImQiOKaojbpPBNhV80Y6tSISAqW8/s1600/Tofu+i+carbassons+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAPfbejViBQVARmF4ChLf1SkEeCYE-Z928DIXWuqyOzhRFkJwS6SundJ0xWDXYTo2AxwgIsK-BzWY0wFtL80HLC5bAZjCki-dMziowdaE-a8zpSnDdPf0yUodqonmSP2X3MMXla9fYoKg/s1600/Tofu+i+carbassons+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAPfbejViBQVARmF4ChLf1SkEeCYE-Z928DIXWuqyOzhRFkJwS6SundJ0xWDXYTo2AxwgIsK-BzWY0wFtL80HLC5bAZjCki-dMziowdaE-a8zpSnDdPf0yUodqonmSP2X3MMXla9fYoKg/s1600/Tofu+i+carbassons+1.jpg" height="480" width="640" /></a></div>
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<![endif]--><span lang="CA" style="font-family: Arial;">Avui ens n'anem
fins als sabors de la cuina del sud-est asiàtic i utilitzarem la salsa satay.</span><br />
<span lang="CA" style="font-family: Arial;">Aquesta salsa la trobem en
diferents preparacions segons la zona, però la base és sempre el cacauet
combinat amb salsa de soja o llet de coco, i serveix per acompanyar carns a la brasa. Jo, avui, la porto cap a la cuina vegetariana i la preparo per acompanyar un
daus de tofu marinat, en una idea del blog <a href="http://www.exquisitovegetariano.com/" target="_blank">Exquisito Vegetariano</a>. El toc mediterrani li donarem amb uns carbassons mini, </span><span lang="CA" style="font-family: Arial;"><span lang="CA" style="font-family: Arial;">que són una delícia, els hem
comprat al mercat que munten els pagesos de Molins de Rei els dissabtes al
matí. En aquest cas són de <a href="http://canfisas.wordpress.com/" target="_blank">Can Fisas</a> i, a més, d'agricultura ecològica.</span> </span><span lang="CA" style="font-family: Arial;">Però, som-hi:</span><br />
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<span lang="CA" style="font-family: Arial;">Ingredients:</span></div>
<ul>
<li><span lang="CA" style="font-family: Arial;">1 bloc de tofu</span></li>
<li><span lang="CA" style="font-family: Arial;">salsa de soja</span></li>
<li><span lang="CA" style="font-family: Arial;"><span lang="CA" style="font-family: Arial;">2 cullerades de gingebre en pols</span></span></li>
<li><span lang="CA" style="font-family: Arial;"><span lang="CA" style="font-family: Arial;">Sucre </span></span></li>
<li><span lang="CA" style="font-family: Arial;"><span lang="CA" style="font-family: Arial;">12 carbassons mini</span></span></li>
<li><span lang="CA" style="font-family: Arial;"><span lang="CA" style="font-family: Arial;">orenga</span></span></li>
<li><span lang="CA" style="font-family: Arial;"><span lang="CA" style="font-family: Arial;">sal i pebre </span></span></li>
</ul>
<ul>
<li><span lang="CA" style="font-family: Arial;">Per a la salsa: </span></li>
</ul>
<ul>
<li><span lang="CA" style="font-family: Arial;">1 ceba</span></li>
<li><span lang="CA" style="font-family: Arial;">2 dents d'all</span></li>
<li><span lang="CA" style="font-family: Arial;">bitxo</span></li>
<li><span lang="CA" style="font-family: Arial;"><span lang="CA" style="font-family: Arial;">1 cullerada de gingebre en pols</span> </span></li>
<li><span lang="CA" style="font-family: Arial;">100 gr de cacauets crus (no fregits)</span></li>
<li><span lang="CA" style="font-family: Arial;">2 cullerades de sucre</span></li>
<li><span lang="CA" style="font-family: Arial;">el suc d' una llima</span></li>
<li><span lang="CA" style="font-family: Arial;">1/4 de litre de llet de coco</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVpkEiJJ7x0Ex93Op-7FU_giOMbmBgks4UGeTA-6V8dIM6c4YqzifWTnBB-vPlRJfri9RAxbXwsndwA0iB-uPSFmOnO4SYZS6aH9xIpUlAb__nLKdH3uxBFn_5Zbt20bkwqCR7z2B7Lrc/s1600/Tofu+i+carbassons+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVpkEiJJ7x0Ex93Op-7FU_giOMbmBgks4UGeTA-6V8dIM6c4YqzifWTnBB-vPlRJfri9RAxbXwsndwA0iB-uPSFmOnO4SYZS6aH9xIpUlAb__nLKdH3uxBFn_5Zbt20bkwqCR7z2B7Lrc/s1600/Tofu+i+carbassons+2.jpg" height="300" width="400" /></a></div>
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<a name='more'></a><span style="font-family: Arial,Helvetica,sans-serif;"><br />Preparació:</span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">El que farem primer és tallar el tofu en daus i posar-los a marinar amb la salsa de soja, el gingebre i el sucre. Els deixarem en aquesta preparació mentre preparem la salsa.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Per fer la salsa, triturem la ceba, els alls i el bitxo. Posem una paella al foc amb una mica d'oli i fem que la barreja de ceba agafi una mica de color, després hi afegim el gingebre i el sucre i els cacauets que ja els tindrem picats amb la mà de morter.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Quan la barreja que tenim al foc tingui un color </span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">ben </span>daurat, ho acabem amb el suc de llima i la llet de coco. Ho deixem reduir fins que tingui una consistència espessa. Llavors la retirem del foc i ja la tindrem llesta per servir.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Anem ara a fer els carbassons. Primer els escaldem un 5 minuts en aigua bullent i després, ràpidament, els posem en aigua freda. Els passem per una graella amb una mica d'oli i, ja fora del foc, els salpebrem i perfumem amb orenga.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Només ens queda treure el tofu de la salsa de marinar i passar-lo per la planxa fins que estigui cruixent per fora. El retirem i, a la mateixa planxa, reduïm la salsa de marinar fins que quedi espessa.</span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;">Presentació:</span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Per muntar el plat posem una cullerada de salsa satay i els dau de tofu per sobre i ho acompanyem amb els carbassons que tenim preparats.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">El toc final li dona unes gotes de la reducció de la salsa de marinar.</span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;">I bon profit!! </span>Xavihttp://www.blogger.com/profile/16792262402187950240noreply@blogger.com0