tag:blogger.com,1999:blog-27404443293230682672024-03-18T20:05:09.509+01:00En Roc a la CuinaEn Roc a la Cuinahttp://www.blogger.com/profile/01267953621534304429noreply@blogger.comBlogger1636125tag:blogger.com,1999:blog-2740444329323068267.post-51536579961526132102024-03-18T09:10:00.011+01:002024-03-18T09:17:15.935+01:00Risotto de bolets ...baix en greixos<div><span style="color: #2b00fe;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiavVWxYMsrMTQ6JdBB_x653pfVi6Dqoa2xLSs4c9ImTkGUV5v_yrmgSoyBWqrcL_5ESVWW__EGmi7zwBRbGeRzudZjfZkXQ2PBMQt0vs2Nv3m8MS6fMf_kq-rQsF9p04lY1yWFRoX-wPNCqBK6DYqn2ld2L7aRkr7ob55V181olNwsyQ9oGQt0CQ972Ws/s800/Risotto%20de%20bolets.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiavVWxYMsrMTQ6JdBB_x653pfVi6Dqoa2xLSs4c9ImTkGUV5v_yrmgSoyBWqrcL_5ESVWW__EGmi7zwBRbGeRzudZjfZkXQ2PBMQt0vs2Nv3m8MS6fMf_kq-rQsF9p04lY1yWFRoX-wPNCqBK6DYqn2ld2L7aRkr7ob55V181olNwsyQ9oGQt0CQ972Ws/w400-h300/Risotto%20de%20bolets.jpg" width="400" /></a></div><br /><b><br /></b></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQgpV_B_UI-ZwuZF-UaVt4PZILO8AZaBmX_EpBjdwECwXeM7drWAhj3SXPxWDEMgNlyhmOmphEYVwMxVhx3yMmptPDWQkiY3A6HcVmbns86IcYcj4NICtX0aCvLyT2KKpnV9TYkndxIQUBWhmZy3Jyu0tUlibfPqLm4r6z8tjMZiQPFYbr6-mrkrTzn6I/s800/Rissotto%20de%20bolets2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQgpV_B_UI-ZwuZF-UaVt4PZILO8AZaBmX_EpBjdwECwXeM7drWAhj3SXPxWDEMgNlyhmOmphEYVwMxVhx3yMmptPDWQkiY3A6HcVmbns86IcYcj4NICtX0aCvLyT2KKpnV9TYkndxIQUBWhmZy3Jyu0tUlibfPqLm4r6z8tjMZiQPFYbr6-mrkrTzn6I/s320/Rissotto%20de%20bolets2.jpg" width="320" /></a></div><br /></div><div style="color: #2b00fe; font-weight: bold; text-align: justify;"><span style="color: #2b00fe;"><b><br /></b></span></div><div style="color: #2b00fe; font-weight: bold; text-align: justify;">Ingredients</div><div style="text-align: justify;"> 450 grams d´arròs </div><div style="text-align: justify;">1670 grams de brou ( pot ser de pollastre, de verdures, fet a casa -o- comprat</div><div style="text-align: justify;">Oli d´oliva</div><div style="text-align: justify;">Sal </div><div style="text-align: justify;">Pebre negre</div><div style="text-align: justify;">Bolets ( a casa fem servir xampinyons )</div><div style="text-align: justify;">1/2 got de vi blanc ( si es bo...millor )</div><div style="text-align: justify;">Una ceba picada molt petita</div><div style="text-align: justify;">Un parell d´alls picats petits</div><div style="text-align: justify;">Formatge ratllat ( a casa fem servir mozzarella, encara que es habitual de fer servir parmesà )</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">* A la recepta original al final de la cocció si afegeix una mica de mantega que s´incorpora a l´arròs ( a casa no, pel tema baix en greixos )</div><div style="text-align: justify;">* El formatge parmesà te un 28,00 % de materia grasa aprox.</div><div style="text-align: justify;">* El formatge mozzarella te un 16,00 % de materia grasa aprox.</div><div style="text-align: justify;">* L´arròs que es fa servir pel risotto ha de ser de gra curt i que produeixi textura cremosa quan es cou, com pot ser el Arborio, el Vialone, el Maratelli o el Carnaroli que es el que fem servir nosaltres, Montsià del Delta del Ebre.</div><div style="text-align: justify;">* Fer atenció a l´hora de posar la sal, recordeu que el formatge ja en porta.</div><div style="color: #2b00fe; font-weight: bold; text-align: justify;"><br /></div><div style="color: #2b00fe; font-weight: bold; text-align: justify;">Preparació</div><div style="text-align: justify;">Sofregir amb unes gotes d´oli d´oliva, la ceba, els alls i els bolets tallats petits fins que quedi tot cuit, ara abocar el 1/2 got de vi, una mica de pebre negre i sal, deixar reduir, tot seguit posarem l´arròs que deixarem que agafi els sabors dels ingredients de la paella, ara li toca afegir el brou que tindrem en una olla ben calent, l anirem posant a cullerots, d´un en un... remenar, i fins que no ens quedi ben integrat un cullerot de brou, NO ni afegirem un altre, així fins acabar amb tot el brou de l´olla......temps aproximat entre 18 a 20 minuts de cocció, al darrer moment posar la mantega ( si ni voleu posar ), a casa pel tema "sense greixos" no ni posem .</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Ara es l´hora de retirar del foc, i afegir l´últim ingredient que es el formatge ratllat, remenar fins que quedi ben integrat amb l´arròs i ....a gaudir.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Bon profit.</div><div style="color: #2b00fe; font-weight: bold; text-align: justify;"><span style="color: #2b00fe;"><b><br /></b></span></div><div style="color: #2b00fe; font-weight: bold; text-align: justify;">Aquesta recepta pertany al blog
http://enrocalacuina.blogspot.com/</div><span style="color: #2b00fe; font-weight: bold;"><div style="text-align: justify;">Desitjo que t´agradi, petonets Susanna</div></span>En Roc a la Cuinahttp://www.blogger.com/profile/01267953621534304429noreply@blogger.com0tag:blogger.com,1999:blog-2740444329323068267.post-18553246844098193702024-03-17T13:12:00.001+01:002024-03-17T16:05:06.361+01:00Crespells de pits de pollastre i gall d´indi<div><span style="color: #2b00fe;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjveQqrcWQy9960YasptmuAIS-CN6HX6-HpRsBaOgzjZEMKS8TYlyC51__ozZJ64rhFDVprH5sD2eNtEyj61Aa33xIat6AYJs1bf8osO2pKkuMJ2msHVFBMeTmQYzg7xmYwlYoBfDTktcsM3_CPg4NptOXutwermTXVCQCB-tL8JOYF4NSK_LRRUxEhDw4/s800/crespells%20de%20pits%20de%20pollastre%20i%20gall%20d%20indi%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjveQqrcWQy9960YasptmuAIS-CN6HX6-HpRsBaOgzjZEMKS8TYlyC51__ozZJ64rhFDVprH5sD2eNtEyj61Aa33xIat6AYJs1bf8osO2pKkuMJ2msHVFBMeTmQYzg7xmYwlYoBfDTktcsM3_CPg4NptOXutwermTXVCQCB-tL8JOYF4NSK_LRRUxEhDw4/w400-h300/crespells%20de%20pits%20de%20pollastre%20i%20gall%20d%20indi%202.jpg" width="400" /></a></div><br /><b><br /></b></span></div><span><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6LHihhLnWe5MXvKf2WfrO4lCv0Ge6KL-Ugfmmw18j8cXQDRTy5ExCLuROJ-DS2v1xKz2JL2ctOxbOgjusrzXhHxkXOpQbqxe8LgCOfhY3vW_Gtoh6MW6XEOYee1Uw9vGLjT8hxCFxHaJWvv2oFs34CQQFfSVPghgtn1dgVMuICTyFN_2fLO1Vmb0Xdj4/s800/crespells%20de%20pits%20de%20pollastre%20i%20gall%20d%C2%B4indi.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6LHihhLnWe5MXvKf2WfrO4lCv0Ge6KL-Ugfmmw18j8cXQDRTy5ExCLuROJ-DS2v1xKz2JL2ctOxbOgjusrzXhHxkXOpQbqxe8LgCOfhY3vW_Gtoh6MW6XEOYee1Uw9vGLjT8hxCFxHaJWvv2oFs34CQQFfSVPghgtn1dgVMuICTyFN_2fLO1Vmb0Xdj4/s320/crespells%20de%20pits%20de%20pollastre%20i%20gall%20d%C2%B4indi.jpg" width="320" /></a></div><br /><b><br /></b></span></div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><b>Ingredients</b></span></div><div><span>Pits de pollastre i de gall d´indi picats</span></div><div><span>Sal</span></div><div><span>Pebre</span></div><div>All i julivert picants</div><div>Llet</div><div>Ou batut</div><div>Farina</div><div>Una mica de llevat químic tipus Royal</div><div><br /></div><div>Oli d´oliva per la planxa </div><div><span style="color: #2b00fe;"><b><br /></b></span></div><div><span style="color: #2b00fe;"><b>Preparació</b></span></div><div style="text-align: justify;">En un bol posarem la carn, all i julivert, l´ou batut, sal, pebre i un raig de llet, ara anirem afegint la farina a tandes, remenar fins que ens quedi una barreja espessa, en aquest moment calculant la quantitat aproximada de farina que li hem posat i afegirem una mica de llevat químic, tipus Royal.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Escalfar una planxa, quant ja estigui calenta untar amb una mica d´oli, amb l ´ajuda de dues culleres groses anirem posan cullerades de massa a coure, es fan molt ràpid pel que millor no posar masses peces de cop.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">* La versió original es fregir en abundant l ´oli.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">* Com es habitual en aquestes receptes de sempre, res va pesat.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Queden molt bons i tendres.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Bon profit</div><div style="text-align: justify;"><br /></div><div><b style="color: #2b00fe;">Aquesta recepta pertany al blog
http://enrocalacuina.blogspot.com/</b></div><b style="color: #2b00fe;">Desitjo que t´agradi, petonets Susanna</b></span>En Roc a la Cuinahttp://www.blogger.com/profile/01267953621534304429noreply@blogger.com0tag:blogger.com,1999:blog-2740444329323068267.post-67219528418531969932024-03-16T11:23:00.004+01:002024-03-16T16:05:27.355+01:00Pasta de full - o - fullada <div><span style="color: #2b00fe;"><b><br /></b></span></div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7XV9gBVQlZ6VhzgL56dhs5hEZ6LjITmnpYQnqhuvf8ARm_Jo5OKX95H5Uma4AwL6UkeLGyKMO-vZ-BBQq5aKErEgl4LwwxrQ0jxPZaw_s_Yq-OZ6zN2ASb-NRHs94-MYW10CXPEMFBOfwwyzRBrkhAAAbo2wyzNgN8w8W4RMIR3riK-DasbSQqpy0WJU/s1195/mostra%20PASTES%20DE%20FULL2%20RRR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1195" data-original-width="800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7XV9gBVQlZ6VhzgL56dhs5hEZ6LjITmnpYQnqhuvf8ARm_Jo5OKX95H5Uma4AwL6UkeLGyKMO-vZ-BBQq5aKErEgl4LwwxrQ0jxPZaw_s_Yq-OZ6zN2ASb-NRHs94-MYW10CXPEMFBOfwwyzRBrkhAAAbo2wyzNgN8w8W4RMIR3riK-DasbSQqpy0WJU/w429-h640/mostra%20PASTES%20DE%20FULL2%20RRR.jpg" width="429" /></a></div><br /><b><br /></b></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXbkS3BoQNDOb03P3S34jozybglbueNolFfCmU262a53hJKYybm2_VO1DsyeVc3AIyfvDgbTTI6ibxDgS7k_jNedQekrhRzf1R5-DeyNF0H8pHLxjMK7UpK-65fomhMNfchovKpUrxVK5vmiPQwZsQmaO2A6dpGaoTlD-GkgqKQDBEFTO6eYJdblzWO-M/s800/Mostra%20Coques%20petites%20de%20llardons.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="800" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXbkS3BoQNDOb03P3S34jozybglbueNolFfCmU262a53hJKYybm2_VO1DsyeVc3AIyfvDgbTTI6ibxDgS7k_jNedQekrhRzf1R5-DeyNF0H8pHLxjMK7UpK-65fomhMNfchovKpUrxVK5vmiPQwZsQmaO2A6dpGaoTlD-GkgqKQDBEFTO6eYJdblzWO-M/w400-h281/Mostra%20Coques%20petites%20de%20llardons.jpg" width="400" /></a></div><br /></div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJUzACksYs7eab4Vsytj5uGo9DvtESHimoc1WnFNLPU5qMmXW93Rd_Bu0JXiXuwjdMaoEYWO6DQVz7CgVeqcHCI-EFBjctMrAiyLg9Ijd61Rsa0AD0T8PSVLRPkZnSDAisEpawAyCEi_000qTNHuf4PIoxAV3v1XC-x5os50O6AB0E4LdPJvnh2V92FPU/s800/Mostra%20PASTES%20DE%20FULL%20%20RR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="536" data-original-width="800" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJUzACksYs7eab4Vsytj5uGo9DvtESHimoc1WnFNLPU5qMmXW93Rd_Bu0JXiXuwjdMaoEYWO6DQVz7CgVeqcHCI-EFBjctMrAiyLg9Ijd61Rsa0AD0T8PSVLRPkZnSDAisEpawAyCEi_000qTNHuf4PIoxAV3v1XC-x5os50O6AB0E4LdPJvnh2V92FPU/w400-h268/Mostra%20PASTES%20DE%20FULL%20%20RR.jpg" width="400" /></a></div><br /><b><br /></b></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-GKGWXMeyPkQ_HMigY8H64a_p9o8L2lp3OHAVF8RUwkFhF99B_70MuWz__pYz-BeYFC5fokAi_yLgiXgzrEJ75ArPYiwUcVrYAqY-sxcZa4g_32cqHTy2wPZyYGY1ES6O6I7e5UcUG4N809ZKHq4yj1JOU90fMUWwHoWT2TkKCmBliCMW86Dy3fv_B60/s800/mostra%20pastissets%20de%20pASTA%20DE%20FULL%20SOPAR%20GERANTS.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="516" data-original-width="800" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-GKGWXMeyPkQ_HMigY8H64a_p9o8L2lp3OHAVF8RUwkFhF99B_70MuWz__pYz-BeYFC5fokAi_yLgiXgzrEJ75ArPYiwUcVrYAqY-sxcZa4g_32cqHTy2wPZyYGY1ES6O6I7e5UcUG4N809ZKHq4yj1JOU90fMUWwHoWT2TkKCmBliCMW86Dy3fv_B60/w400-h258/mostra%20pastissets%20de%20pASTA%20DE%20FULL%20SOPAR%20GERANTS.jpg" width="400" /></a></div><br /></div><div style="color: #2b00fe; font-weight: bold;"><br /></div><div style="color: #2b00fe; font-weight: bold;"><br /></div><div style="color: #2b00fe; font-weight: bold;"><br /></div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><b><a href="https://enrocalacuina.blogspot.com/search/label/Pastissets%20salats">https://enrocalacuina.blogspot.com/search/label/Pastissets%20salats</a><br /></b></span></div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><a href="https://enrocalacuina.blogspot.com/search/label/POSTRES%2F%20Pasta%20de%20full">https://enrocalacuina.blogspot.com/search/label/POSTRES%2F%20Pasta%20de%20full</a><br /></span></div><div style="color: #2b00fe; font-weight: bold; text-align: justify;"><span style="color: #2b00fe;"><b style="background-color: white;"><br /></b></span></div><div style="color: #2b00fe; font-weight: bold; text-align: justify;"><span style="background-color: white;"><span face=""Open Sans", Helvetica, Arial, sans-serif" style="color: #333333; font-size: 16px;"><br /></span></span></div><div style="color: #2b00fe; font-weight: bold; text-align: justify;"><span style="background-color: white;"><span face=""Open Sans", Helvetica, Arial, sans-serif" style="color: #333333; font-size: 16px;">Entre totes les masses que existeixen, crec que la pasta de full - o - fullada s'emporta el primer lloc, és molt versàtil tant en dolç com en salat, senzilla de treballar, no és complicada, pots preparar infinitat de receptes en un </span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="box-sizing: border-box; color: #333333; font-size: 16px;">pim</span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="color: #333333; font-size: 16px;"> </span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="box-sizing: border-box; color: #333333; font-size: 16px;">pam</span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="color: #333333; font-size: 16px;">, i el millor........pots comprar-la directament feta, tant refrigerada com congelada, .....a casa sempre en tinc.</span></span></div><div style="color: #2b00fe; font-weight: bold; text-align: justify;"><span face=""Open Sans", Helvetica, Arial, sans-serif" style="background-color: white; color: #333333; font-size: 16px;"><br /></span></div><div><div style="color: #2b00fe; font-weight: bold; text-align: justify;"><span face=""Open Sans", Helvetica, Arial, sans-serif" style="background-color: white; color: #333333; font-size: 16px;">Es clar que pots preparar-la a casa...... però actualment crec que pel treball que dona la seva elaboració no val la pena ja que en el mercat en trobes de feta i de qualitat.</span></div><span style="background-color: white;"><div style="text-align: justify;"><span face=""Open Sans", Helvetica, Arial, sans-serif" style="color: #333333; font-weight: 700;"><br /></span></div><span face=""Open Sans", Helvetica, Arial, sans-serif" style="color: #333333; font-size: 16px; font-weight: bold;">Detallem enllaços de diverses ideals per si els són d'utilitat</span></span></div><div><span style="background-color: white;"><span face=""Open Sans", Helvetica, Arial, sans-serif" style="color: #333333; font-size: 16px; font-weight: bold;"><br /></span></span></div><div><span style="background-color: white;"><span face=""Open Sans", Helvetica, Arial, sans-serif" style="color: #333333; font-size: 16px; font-weight: bold;">Bon cuina !</span></span></div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><b><br /></b></span></div><span style="color: #2b00fe; font-weight: bold;">Aquesta informació pertany al blog
http://enrocalacuina.blogspot.com/
</span><br /><div style="text-align: justify;"><span style="color: #2b00fe; font-weight: bold;">Desitjo que t´agradi, petonets Susanna</span></div>En Roc a la Cuinahttp://www.blogger.com/profile/01267953621534304429noreply@blogger.com0tag:blogger.com,1999:blog-2740444329323068267.post-68461962332017562332024-03-15T11:28:00.001+01:002024-03-15T11:28:57.660+01:00Calamars a la romana a l ´estil de la Sra. Rita<div><span style="color: #2b00fe;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxY_q1IfPhLTDJi7Np9vQNeBDlXmbVb6aIx4pxdVvW8eY1ZCf9udTcWoylAqxIcG18fWaWfMtRI_wq_n_C3pUWF-aNKDrwLnaoPXsQFv6uhNzB_dgN40pE50YN3q_IkbhELH3Zda1vgx6cG77PxpO8Hi2j3HErzLtYK8lraxe9Ln_9OJwRcbY0g5ojPW8/s800/calamars%20a%20la%20romana%20a%20l%20estil%20Sra.%20Rita.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="575" data-original-width="800" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxY_q1IfPhLTDJi7Np9vQNeBDlXmbVb6aIx4pxdVvW8eY1ZCf9udTcWoylAqxIcG18fWaWfMtRI_wq_n_C3pUWF-aNKDrwLnaoPXsQFv6uhNzB_dgN40pE50YN3q_IkbhELH3Zda1vgx6cG77PxpO8Hi2j3HErzLtYK8lraxe9Ln_9OJwRcbY0g5ojPW8/w400-h288/calamars%20a%20la%20romana%20a%20l%20estil%20Sra.%20Rita.jpg" width="400" /></a></div><br /><b><br /></b></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRI491QGGHzNDlwglTWfc9_lp2mlTTk7wycy32Wzw7xgy2YomUYB_nSzF0qihFxbi1udPVmwBA2KyH1FN34qlgI-2olecgoxjY9_wjKHVnSRZAeEnJBzkuaBiTtB70Vemsv7wyJn0-uIhuAkUrY1Pn4afhH3JqC7a735I0wIZSlfBi0pYfqLLjmIHrB-U/s800/Calamars%20a%20la%20romana%20a%20l%20%C2%B4estil%20Sra.%20Rita,%20-preparaci%C3%B3%20-.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRI491QGGHzNDlwglTWfc9_lp2mlTTk7wycy32Wzw7xgy2YomUYB_nSzF0qihFxbi1udPVmwBA2KyH1FN34qlgI-2olecgoxjY9_wjKHVnSRZAeEnJBzkuaBiTtB70Vemsv7wyJn0-uIhuAkUrY1Pn4afhH3JqC7a735I0wIZSlfBi0pYfqLLjmIHrB-U/s320/Calamars%20a%20la%20romana%20a%20l%20%C2%B4estil%20Sra.%20Rita,%20-preparaci%C3%B3%20-.jpg" width="320" /></a></div></div><span><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><b><br /></b></span></div><div style="color: #2b00fe; font-weight: bold;"><br /></div><div style="color: #2b00fe; font-weight: bold; text-align: justify;"><span style="background-color: white;"><br /></span></div><div style="color: #2b00fe; font-weight: bold; text-align: justify;"><span style="background-color: white;"><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;">M'encanta quan alguna persona gran ens comparteix la seva manera de cuinar, que en el seu moment ella va aprendre de la seva mare, àvia o tieta ...una meravellosa manera que </span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;">aquestes</span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;"> receptes tant senzilles com </span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="box-sizing: border-box; font-size: 16px;">delicioses</span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;"> no es perdin en l´oblit..... moltes gràcies S</span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="box-sizing: border-box; font-size: 16px;">ra</span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;">. R</span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="box-sizing: border-box; font-size: 16px;">ita</span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;">...</span></span></div><div style="color: #2b00fe; font-weight: bold; text-align: justify;"><br /></div><div style="color: #2b00fe; font-weight: bold;"><br /></div><div style="color: #2b00fe; font-weight: bold;">Ingredients</div><div>Calamars tallats, a rodanxes o a tires...</div><div>Farina de força ( de la de fer pa )</div><div>Llevat químic tipus Royal o similar...( elles feien servir bicarbonat )</div><div>Llet per estovar el calamar</div><div>Ou batut</div><div>Sal</div><div>Oli per fregir</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b style="color: #2b00fe;">Preparació</b></div><div style="text-align: justify;"><span>Posarem el calamar una bona estona amb llet, així ens quedará tou</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Barrejar farina amb una mica de bicarbonat - o - llevat químic tipus Royal, ( orientativament per uns 400 grams de farina, una cullerada de les petites de bicarbonat. - o - Royal )</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Escalfar l ´oli per fregir els calamars, sobre uns 170/ 175 graus ( aconsellem de tenir un termómetro de cuina no son cars i se li treu molt rendiment ), també va molt bé de tenir un petit cassó per fer coses fregides, així gastarem menys oli.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Passar el calamar escorregut per farina i després per l ´ou batut que li haurem posat una mica de sal.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Fregir a tandes de no masses peces, així no ens baixarà la temperatura de l´ oli i els podrem controlar millor,</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Posar sobre una reixeta per treure l´oli que sobre i emplatar.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Bon profit.</div><div><br /></div><div style="color: #2b00fe; font-weight: bold;"><b>Aquesta recepta pertany al blog
http://enrocalacuina.blogspot.com/</b></div><b style="color: #2b00fe;">Desitjo que t´agradi, petonets Susanna</b></span>En Roc a la Cuinahttp://www.blogger.com/profile/01267953621534304429noreply@blogger.com0tag:blogger.com,1999:blog-2740444329323068267.post-31343823264470480232024-03-14T09:27:00.000+01:002024-03-14T09:27:12.664+01:00Llaminera de porc a la planxa a l´aroma de conya amb all i julivert <div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfxuN-8KSqJbSEnkmYFtRSbSJ2Dqbd-8i0bvkEJoRKRvxzsaDgb7vt6JUQ-dzLGf66zoJNom7x8IW-ptk3UojzTu4E0Pvwl6_7AEEwXeyYfDJlTen4T3gx0XWxBZreSssQeYj81zYOHMSC21tRvb5ekTf1HB5WxC5wvIPwh-hH8Bb3cu-w-q9_IQWZvvg/s800/llaminera%20a%20la%20planxa.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfxuN-8KSqJbSEnkmYFtRSbSJ2Dqbd-8i0bvkEJoRKRvxzsaDgb7vt6JUQ-dzLGf66zoJNom7x8IW-ptk3UojzTu4E0Pvwl6_7AEEwXeyYfDJlTen4T3gx0XWxBZreSssQeYj81zYOHMSC21tRvb5ekTf1HB5WxC5wvIPwh-hH8Bb3cu-w-q9_IQWZvvg/w400-h300/llaminera%20a%20la%20planxa.jpg" width="400" /></a></div><span style="color: #2b00fe;"><b><br /></b></span></div><span><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><b style="font-family: georgia; text-align: justify;">La llaminera de porc es la peça que està situada entre les costelles i el llom.</b></span></div><div style="color: #2b00fe; font-weight: bold; text-align: justify;"><b style="font-family: georgia;">També rep altres noms com...filet, llonza llaminera, rellom....</b></div><div style="color: #2b00fe; font-weight: bold; text-align: justify;"><b style="font-family: georgia;"><br /></b></div><div style="color: #2b00fe; font-weight: bold; text-align: justify;"><b style="font-family: georgia;">Segons estudis, en el porc podem trobar una part de carn blanca i també una altre de carn vermella , depenent del lloc del cos,....</b></div><div style="color: #2b00fe; font-weight: bold; text-align: justify;"><b style="font-family: georgia;"><br /></b></div><div style="color: #2b00fe; font-weight: bold; text-align: justify;"><b style="font-family: georgia;">El filet de porc es considera carn vermella, i en canvi el llom carn blanca.....aquí o deixem....</b></div><div style="color: #2b00fe; font-weight: bold; text-align: justify;"><b style="font-family: georgia;"><br /></b></div><div style="color: #2b00fe; font-weight: bold; text-align: justify;"><b><span style="font-family: georgia;">Ingredients</span></b></div><div style="color: #2b00fe; text-align: justify;"><span style="color: #353535; font-size: 15.2px; font-weight: 400;"><span style="font-family: georgia;">Una llaminera de porc</span></span></div><div style="color: #2b00fe; text-align: justify;"><span style="color: #353535; font-size: 15.2px; font-weight: 400;"><span style="font-family: georgia;">All i julivert</span></span></div><div style="color: #2b00fe; text-align: justify;"><span style="color: #353535; font-size: 15.2px; font-weight: 400;"><span style="font-family: georgia;">Oli d´oliva</span></span></div><div style="color: #2b00fe; text-align: justify;"><span style="color: #353535; font-size: 15.2px; font-weight: 400;"><span style="font-family: georgia;">Sal</span></span></div><div style="color: #2b00fe; text-align: justify;"><span style="color: #353535; font-size: 15.2px; font-weight: 400;"><span style="font-family: georgia;">Pebre ( opcional )</span></span></div><div style="color: #2b00fe; text-align: justify;"><span style="color: #353535; font-size: 15.2px; font-weight: 400;"><span style="font-family: georgia;">Una mica de conyac - del bo -</span></span></div><div style="color: #2b00fe; text-align: justify;"><span style="color: #353535; font-size: 15.2px; font-weight: 400;"><span style="font-family: georgia;"><br /></span></span></div><div style="color: #2b00fe; text-align: justify;"><span style="font-size: 15.2px;"><b><span style="font-family: georgia;">Preparació</span></b></span></div><div style="text-align: justify;"><span style="font-size: 15.2px;"><span style="font-family: georgia;">Tallarem la llaminera a rodanxes, la mida ja es al vostre gust, la passarem a una planxa que ja tindrem calenta, cuinarem pels dos costats, condimentar amb sal i pebre, al darrer moment regarem per sobre amb una mica de conyac ( a casa o fem amb un espray ) a més d´all i julivert picants.</span></span></div><div style="text-align: justify;"><span style="font-size: 15.2px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDg1Mi_NzS9Myf_slJeU0pmYSVTlwQMF_Eobuf4rYfCTbUPmgmCNV_KRWmmbYNEV4xgo9mNofnthEj8qN1Cb6pEV61ia8dVdLcH7O1P6pSCdchu3QMfYxBYsTI38wiGb4Bi-B4YCJQPkNfl2TArSokdWZRqiJ3ggqZd34emy3HxPZXsgMqzXlFNpsOh5A/s800/XUXUS%20D%20OLI%20PER%20FREGIDORA.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="558" data-original-width="800" height="139" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDg1Mi_NzS9Myf_slJeU0pmYSVTlwQMF_Eobuf4rYfCTbUPmgmCNV_KRWmmbYNEV4xgo9mNofnthEj8qN1Cb6pEV61ia8dVdLcH7O1P6pSCdchu3QMfYxBYsTI38wiGb4Bi-B4YCJQPkNfl2TArSokdWZRqiJ3ggqZd34emy3HxPZXsgMqzXlFNpsOh5A/w200-h139/XUXUS%20D%20OLI%20PER%20FREGIDORA.jpg" width="200" /></a></div><br /><span style="font-family: georgia;"><br /></span></span></div><div style="text-align: justify;"><span style="font-size: 15.2px;"><span style="font-family: georgia;"><br /></span></span></div><div style="text-align: justify;"><span style="font-size: 15.2px;"><span style="font-family: georgia;">A gaudir, i si es amb bona companya millor !</span></span></div><div style="color: #2b00fe; text-align: justify;"><span style="color: #353535; font-size: 15.2px; font-weight: 400;"><span style="font-family: georgia;"><br /></span></span></div><div style="color: #2b00fe; font-weight: bold; text-align: justify;"><b style="font-family: georgia;">Aquesta recepta pertany al blog
http://enrocalacuina.blogspot.com/</b></div><span style="color: #2b00fe; font-family: georgia;"><b><div style="text-align: justify;"><b>Desitjo que t´agradi, petonets Susanna</b></div></b></span></span>En Roc a la Cuinahttp://www.blogger.com/profile/01267953621534304429noreply@blogger.com0tag:blogger.com,1999:blog-2740444329323068267.post-60614149827407609112024-03-13T11:34:00.005+01:002024-03-13T11:37:24.902+01:00Truita de carxofa i patata sense greixos<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkoiXAVzkyS0WCL5oH05xsL04_egS3rBgA5eYupjtTn6JnW1UxiykpIF8zIXdFMF6EKORGeznqVg7z41_H28J3XkRMNcx0A9KsPylrXHAFvPkQ0rtHK4dYaCXMSz8Ka-4cpRlyQTykATep4zL7E4bPQ19_EabAIxUbYdHcCeBppyyfz5D0DtfLgaIzE7g/s800/TRUITA%20DE%20CARXOFA%20I%20PATATES%20CUINADES%20AMB%20LANOVA.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkoiXAVzkyS0WCL5oH05xsL04_egS3rBgA5eYupjtTn6JnW1UxiykpIF8zIXdFMF6EKORGeznqVg7z41_H28J3XkRMNcx0A9KsPylrXHAFvPkQ0rtHK4dYaCXMSz8Ka-4cpRlyQTykATep4zL7E4bPQ19_EabAIxUbYdHcCeBppyyfz5D0DtfLgaIzE7g/w400-h300/TRUITA%20DE%20CARXOFA%20I%20PATATES%20CUINADES%20AMB%20LANOVA.jpg" width="400" /></a></div><span style="color: #2b00fe; font-family: georgia;"><b><br /></b></span></div><div style="color: #2b00fe; font-weight: bold;"><b style="color: blue;"><span style="font-family: georgia;">Ingredients</span></b></div><div><span style="background-color: white; font-weight: 400;"><span style="font-family: georgia;">Ous </span></span></div><div><span style="font-family: georgia;">Carxofes cuinades amb la fregidora d´aire</span></div><div><span style="font-family: georgia;">Patates fregides amb la fregidora d´aire<br style="background-color: white; font-weight: 400;" /><span style="background-color: white; font-weight: 400;">Sal</span><br style="background-color: white; font-weight: 400;" /><span style="background-color: white; font-weight: 400;">Pebre ( Opcional )</span><br style="background-color: white; font-weight: 400;" /><span style="background-color: white; font-weight: 400;">Oli d´oliva</span><br style="background-color: white; font-weight: 400;" /><b><u><span style="background-color: white;"> </span><br style="background-color: white;" /></u></b></span><div style="background-color: white; text-align: justify;"><b><span style="color: #2b00fe; font-family: georgia;"><u>* Aquí deixem els enllaços de com o hem fet a la fregidora d´aire Lanova</u></span></b></div><div style="background-color: white; font-weight: 400; text-align: justify;"><b><span style="color: #2b00fe; font-family: georgia;"><br /></span></b></div><div style="background-color: white; text-align: justify;"><b><span style="color: #2b00fe; font-family: georgia;"><u><a href="https://enrocalacuina.blogspot.com/2021/03/patates-fregides-amb-la-fregidora-daire.html">https://enrocalacuina.blogspot.com/2021/03/patates-fregides-amb-la-fregidora-daire.html</a><br /></u></span></b></div><div style="background-color: white; text-align: justify;"><b><a href="https://enrocalacuina.blogspot.com/2023/03/carxofes-senceres-cuites-amb-la.html" style="font-family: georgia;"><span style="color: #2b00fe;">https://enrocalacuina.blogspot.com/2023/03/carxofes-senceres-cuites-amb-la.html</span></a></b></div><div style="background-color: white; text-align: justify;"><span style="color: blue; font-family: georgia;"><b> </b></span></div><div style="background-color: white; color: #666666; font-weight: 400; text-align: justify;"><span style="color: blue;"><b><span style="font-family: georgia;">Preparació</span></b></span></div><div style="background-color: white; font-weight: 400; text-align: justify;"><span style="font-family: georgia;">Tallarem les carxofes i les patates a peces petites.</span></div><div style="background-color: white; font-weight: 400; text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div style="background-color: white; font-weight: 400; text-align: justify;"><span style="font-family: georgia;">Ara passarem per la paella amb unes gotes d´oli ( va molt bé amb un espray ) durant uns minuts perquè agafin calor.</span></div><div style="background-color: white; font-weight: 400; text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div style="background-color: white; font-weight: 400; text-align: justify;"><span style="font-family: georgia;">Mentre batre els ous, condimentar amb sal, barregem les carxofes, les patates i ja podem fer la truita.</span></div><div style="background-color: white; font-weight: 400; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgXnRBx-_-3ArkLnCJNk3UnbGQoCBHuEJRiuiq_qjFpER_cE_c4zhatCtQQAIr7Sv5-yNtWzT-Ci6yAMqJc7Agq3_gS4W-207anx7Ai9CEiE9ufPdzEqUps6V9MmLq7lQcbvLl8si0RI1pcdmDbFtU4xyxeRDmNOVDX85l52fj5G6miVoMjkImiVP-QUMI" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="139" data-original-width="200" height="139" src="https://blogger.googleusercontent.com/img/a/AVvXsEgXnRBx-_-3ArkLnCJNk3UnbGQoCBHuEJRiuiq_qjFpER_cE_c4zhatCtQQAIr7Sv5-yNtWzT-Ci6yAMqJc7Agq3_gS4W-207anx7Ai9CEiE9ufPdzEqUps6V9MmLq7lQcbvLl8si0RI1pcdmDbFtU4xyxeRDmNOVDX85l52fj5G6miVoMjkImiVP-QUMI=w200-h139" width="200" /></a></div><br /><br /></div><div style="background-color: white; font-weight: 400; text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div style="background-color: white; font-weight: 400; text-align: justify;"><span style="font-family: georgia;">Bon profit.</span></div></div><div style="font-weight: bold;"><span style="font-family: georgia;"><br /></span></div><div style="color: #2b00fe; font-weight: bold;"><b style="font-family: georgia;">Aquesta recepta pertany al blog
http://enrocalacuina.blogspot.com/</b></div><span style="font-family: georgia;"><b style="color: #2b00fe;">Desitjo que t´agradi, petonets Susanna</b></span>En Roc a la Cuinahttp://www.blogger.com/profile/01267953621534304429noreply@blogger.com0tag:blogger.com,1999:blog-2740444329323068267.post-64161573762169188052024-03-12T09:29:00.003+01:002024-03-13T11:57:53.116+01:00Pastissets de pasta de full amb crema i poma <div><span style="color: #2b00fe;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr5w01n2VxgY3pIxF1iv_Kt4H4GW4MSVxILL7afTYeGqpM-0XSU_DhrZfi1gO0_GHdmiH7wfykuLNUz1CEgfUjYk73bFByz7AebXrIF5lExpsXIbGJEb0lhtpKo-cyc33Dv8bwbSHsjVcw9Fc9SOtbq9Xce1LOyk9AybF0yID8FhITx3IDQA5UncMuU2w/s800/Cistellets%20de%20crema%20i%20poma%20%20-%20c%C3%B2pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr5w01n2VxgY3pIxF1iv_Kt4H4GW4MSVxILL7afTYeGqpM-0XSU_DhrZfi1gO0_GHdmiH7wfykuLNUz1CEgfUjYk73bFByz7AebXrIF5lExpsXIbGJEb0lhtpKo-cyc33Dv8bwbSHsjVcw9Fc9SOtbq9Xce1LOyk9AybF0yID8FhITx3IDQA5UncMuU2w/w400-h300/Cistellets%20de%20crema%20i%20poma%20%20-%20c%C3%B2pia.jpg" width="400" /></a></div><br /><b><br /></b></span></div><span><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ-pFe10xBqU897ZpqR5tv6EeDzdQw2yt63AbdSptGPxapcR9c1EeqXYOPlNsGQOMifQzoBSZ3MaYARXSlCwRz58aTKd0FJCkjKUdLQP4uOBrbYLFqczm0-aIxDPpCMs5B6geu3IDFiDdTPv4i4NOejBEoO8tn36BslXHgbuEkSos5QubqAlOxbuQHZ-M/s800/Com%20preparar%20cistellets%20de%20pasta%20de%20full%20per%20pastissets%20-%20c%C3%B2pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ-pFe10xBqU897ZpqR5tv6EeDzdQw2yt63AbdSptGPxapcR9c1EeqXYOPlNsGQOMifQzoBSZ3MaYARXSlCwRz58aTKd0FJCkjKUdLQP4uOBrbYLFqczm0-aIxDPpCMs5B6geu3IDFiDdTPv4i4NOejBEoO8tn36BslXHgbuEkSos5QubqAlOxbuQHZ-M/s320/Com%20preparar%20cistellets%20de%20pasta%20de%20full%20per%20pastissets%20-%20c%C3%B2pia.jpg" width="320" /></a></div> Els podem fer en petits motlles individuals<br /><b><br /></b></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh67FHuPAWh-a7pRyNykanVHc_tGNvDJbik4uWfhErkzeR4XVycptyK1ugipogNcOSElR3Sf6rihhCB758fnQZCItx-kzExoXUeSyryralDPyh-TSn7fd3LKtoLoCnsmYR57fR6dToGNhWmaTUdmju4o1jrbLFMhpqaPdjswTqF-eF_2U_ltj9U0SvSodQ/s800/pastissets%20de%20pasta%20de%20full%20com%20donar%20forma.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="536" data-original-width="800" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh67FHuPAWh-a7pRyNykanVHc_tGNvDJbik4uWfhErkzeR4XVycptyK1ugipogNcOSElR3Sf6rihhCB758fnQZCItx-kzExoXUeSyryralDPyh-TSn7fd3LKtoLoCnsmYR57fR6dToGNhWmaTUdmju4o1jrbLFMhpqaPdjswTqF-eF_2U_ltj9U0SvSodQ/s320/pastissets%20de%20pasta%20de%20full%20com%20donar%20forma.JPG" width="320" /></a></div> També amb un motlle de fer magdalenes</div><div style="color: #2b00fe; font-weight: bold;"><span style="font-family: georgia;"><br /></span></div><div style="color: #2b00fe; font-weight: bold;"><span style="font-family: georgia;">Ingredients</span></div><div style="font-weight: bold;"><span style="background-color: white; font-family: georgia; font-weight: 400;">1 peça de pasta de full - rectangular- </span></div><div><div style="background-color: white; font-weight: 400;"><span style="font-family: georgia;">1 Pot petit de crema de llet espessa - o- nata de muntar<br />2 a 3 cullerades de sucre ( al gust )<br />1 cullerada sopera de maicena<br />2 ous batuts<br />1 pessic de sal</span></div><div style="background-color: white; font-weight: 400;"><span style="font-family: georgia;"><br /></span></div><div style="background-color: white; font-weight: 400;"><span style="font-family: georgia;">Pomes </span></div><div style="background-color: white; font-weight: 400;"><span style="font-family: georgia;">1 cullerada de farina de tot per les pomes</span></div><div style="background-color: white; font-weight: 400;"><span style="font-family: georgia;"><br /></span></div><div style="background-color: white; font-weight: bold;"><span style="font-family: georgia; font-weight: 400;">Una mica de mantega per untar els petits motlles</span></div><div style="background-color: white;"><span style="font-family: georgia;">Confitura de albercoc desfeta per pintar les peces un cop cuites.<br /><br /></span></div><div style="background-color: white; font-weight: bold;"><span style="font-family: georgia;"><u>Opcional per fer la crema </u><span style="font-weight: 400;">- * Si es desitja es pot fet una infusió amb nata, canyella, una pell de llimona, afegir la maicena i deixar escalfar fins que comenci a agafar cos,...deixar atemperar .... es pot preparar amb antelació de fer els pastissets. </span></span></div><div style="background-color: white; font-weight: bold;"><span style="font-family: georgia;"><span style="font-weight: 400;"><br /></span></span></div><div style="background-color: white; font-weight: 400;"><span style="font-family: georgia;"><br /><b style="color: #666666;"><span class="Apple-style-span" style="color: blue;">Preparació</span></b><br /></span><div style="text-align: justify;"><b><span class="Apple-style-span" style="font-family: georgia; font-weight: normal;">Escalfar el forn a 200 graus.</span></b></div></div><div style="background-color: white; font-weight: 400; text-align: justify;"><b><span class="Apple-style-span" style="font-family: georgia; font-weight: normal;"><br /></span></b></div><div style="background-color: white; font-weight: 400; text-align: justify;"><span style="font-family: georgia;">Pelar i tallar les pomes a llesques no massa gruixudes, les posarem en un recipient amb aigua i una cullerada de farina, (així no ens quedarán negres )</span></div><div style="background-color: white; font-weight: 400; text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div style="background-color: white; font-weight: 400; text-align: justify;"><span style="font-family: georgia;">Mentre farem la barreja ( que será la base de la crema ) amb els ous, sal, nata i maicena, barrejar tot molt bé i escalfar fins que prengui cos,..... o podem canviar per la proposta que indica<u> "Opcional ",</u> això ja al vostre gust.</span></div><div style="background-color: white;"><div style="text-align: justify;"><span style="font-family: georgia;"><br /></span></div><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif"><div style="text-align: justify;"><span style="font-family: georgia;">Enrotllarem la peça de pasta de full sobre si mateixa ( abans pinzellar amb una mica d´aigua -o - llet, així ens quedarà bens enganxada ) la tallarem a porcions d´uns 2 centímetres, que anirem posant dins de cada motlle i donarem forma per folrar el seu interior que abans haurem pintat amb mantega fossa, per donar la forma va molt bé amb els dits mullats.</span></div></span></div><div style="background-color: white; font-weight: 400; text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div style="background-color: white; font-weight: 400; text-align: justify;"><span style="font-family: georgia;">Ara posar una mica de crema dins de cada pastisset i cobrir amb llesques de poma ( que un cop escorregudes les haurem assecat amb paper de cuina )</span></div><div style="background-color: white; font-weight: 400; text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div style="background-color: white; font-weight: 400; text-align: justify;"><span style="font-family: georgia;">Fornejar uns 25/30 minuts, dependrà del forn i de la mida.</span></div><div style="background-color: white; font-weight: 400; text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div style="background-color: white; font-weight: 400; text-align: justify;"><span style="font-family: georgia;">Deixar refredar sobre una reixeta i pintar les peces amb una mica de confitura desfeta per donar lluentor.</span></div><div style="background-color: white;"><div style="text-align: justify;"><span style="font-family: georgia;"><br /></span></div><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif"><div style="text-align: justify;"><span style="font-family: georgia;">Bon profit</span></div></span></div></div><div style="color: #2b00fe; font-weight: bold; text-align: justify;"><span style="color: #2b00fe; font-family: georgia;"><b><br /></b></span></div><div style="color: #2b00fe; font-weight: bold; text-align: justify;"><span style="color: #2b00fe; font-family: georgia;"><b><br /></b></span></div><span style="font-family: georgia;"><span style="color: #2b00fe; font-weight: bold;"><div style="text-align: justify;">Aquesta recepta pertany al blog
http://enrocalacuina.blogspot.com/</div></span><span style="color: #2b00fe; font-weight: bold;"><div style="text-align: justify;">Desitjo que t´agradi, petonets Susanna</div></span></span></span>En Roc a la Cuinahttp://www.blogger.com/profile/01267953621534304429noreply@blogger.com0tag:blogger.com,1999:blog-2740444329323068267.post-60786669019507594322024-03-11T09:07:00.000+01:002024-03-11T09:07:46.798+01:00Cistellets de canapés en un pim pam....<div><span style="color: #2b00fe;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHwnh4ssHUm_LDK-JgsYUsVIq-aJk3kzvhT5HtZ44zOrTIa1TfjwplASHnwqubyL5cJnczemE70lZevtQ7vOMkIZarOu3lHNdtdh1WXb7FqRzNl5DbZvyMQoqzBaP9CO5jy_KPKzebn6u67TCsvUgEmS9UMZTvQDe2JD9rzP-T6bUV3r3Ow2pWFJ2NaVk/s800/Cistellets%20amb%20pat%C3%A9s2%20%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="520" data-original-width="800" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHwnh4ssHUm_LDK-JgsYUsVIq-aJk3kzvhT5HtZ44zOrTIa1TfjwplASHnwqubyL5cJnczemE70lZevtQ7vOMkIZarOu3lHNdtdh1WXb7FqRzNl5DbZvyMQoqzBaP9CO5jy_KPKzebn6u67TCsvUgEmS9UMZTvQDe2JD9rzP-T6bUV3r3Ow2pWFJ2NaVk/w400-h260/Cistellets%20amb%20pat%C3%A9s2%20%20(1).jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEize8U8dpW8V-Hd5IfVaA5Xbl-GyPlHNdSwosF4GOjsJfU9fz6sRnrS92aMge94TtcsdPnMtgUzI0sU8dbwfI00D3Lu5hPAWv2SxpHX2HamKQGkW8K3mhxQtIGIUMv-yeV-8LxwSq5RFQRXUPebDaBV1yZrUeoQwKfdmSFPTJv6Mtnx-Z_vQdNf_IwsIfY/s800/Cistellets%20amb%20pat%C3%A9s2%20%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEize8U8dpW8V-Hd5IfVaA5Xbl-GyPlHNdSwosF4GOjsJfU9fz6sRnrS92aMge94TtcsdPnMtgUzI0sU8dbwfI00D3Lu5hPAWv2SxpHX2HamKQGkW8K3mhxQtIGIUMv-yeV-8LxwSq5RFQRXUPebDaBV1yZrUeoQwKfdmSFPTJv6Mtnx-Z_vQdNf_IwsIfY/w400-h300/Cistellets%20amb%20pat%C3%A9s2%20%20(2).jpg" width="400" /></a></div><b>Ingredients</b></span></div><div>Per la base</div><div>- Cistellets de pasta que ja els venen fets. </div><div>- Es pot canviar per una rodanxa de pa de barra tipus "baguette " </div><div>- També ens serveix, pa de motlle sense crosta, que podem retallar amb la boca d´un got o tallador de galetes </div><div><br /></div><div>Per farcir..... tot allò que tinguem per casa ( es una manera de netejar aquelles restes que ens quedin per la nevera o el rebost )</div><div><br /></div><div><br /></div><div><span style="color: #2b00fe;"><b>Preparació</b></span></div><div>Tant fácil com posar una base de paté, formatge crema, mantega......i decorar amb petits trossets de formatge, embotits, olives, codony, nous, gambetes........t´ asseguro que no en quedará cap....</div><div><br /></div><div>Bon profit</div><span style="color: #2b00fe;"><b><div><span style="color: #2b00fe;"><b><br /></b></span></div><div><span style="color: #2b00fe;"><b><div class="separator" style="clear: both; text-align: center;"><b style="text-align: left;">Aquesta recepta pertany al blog
http://enrocalacuina.blogspot.com/</b></div></b></span></div>Desitjo que t´agradi, petonets Susanna</b></span>En Roc a la Cuinahttp://www.blogger.com/profile/01267953621534304429noreply@blogger.com0tag:blogger.com,1999:blog-2740444329323068267.post-20922906513682156512024-03-10T17:34:00.000+01:002024-03-10T17:34:35.231+01:00Amanida d´escarola, pastanaga, olives, cogombres, codony, formatge i cansalada curada<div><span style="color: #2b00fe;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXYaGBGCloZ1zwDtJgw2hyphenhyphenZKRVDmtpS_I5Ni0MqEM_0tp2ChTTnUYGovR5PyM6TZ83_J6KC1cqgwKVHt-acoNBEDY2MMsGRkRXMd3xyOEtSnOvd6iyR9IfKs1D2CQQu7TYR_ZQfxI3O7aBLMO67JZt6sIO3GUmOcgDG9bzb-Atk_VgWouHjKsIVljTujs/s800/amanida%20d%C2%B4%20escarola,formatge%20membrillo%20bacon%20pastanaga%20-%20c%C3%B2pia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="502" data-original-width="800" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXYaGBGCloZ1zwDtJgw2hyphenhyphenZKRVDmtpS_I5Ni0MqEM_0tp2ChTTnUYGovR5PyM6TZ83_J6KC1cqgwKVHt-acoNBEDY2MMsGRkRXMd3xyOEtSnOvd6iyR9IfKs1D2CQQu7TYR_ZQfxI3O7aBLMO67JZt6sIO3GUmOcgDG9bzb-Atk_VgWouHjKsIVljTujs/w400-h251/amanida%20d%C2%B4%20escarola,formatge%20membrillo%20bacon%20pastanaga%20-%20c%C3%B2pia.jpg" width="400" /></a></div><br /><b><br /></b></span></div><div style="color: #2b00fe; font-weight: bold;"><a href="https://enrocalacuina.blogspot.com/search/label/AMANIDES%20DELICIOSES">https://enrocalacuina.blogspot.com/search/label/AMANIDES%20DELICIOSES</a></div><div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><a href="https://enrocalacuina.blogspot.com/2024/01/pastanaga-en-conserva-de-vinagre.html">https://enrocalacuina.blogspot.com/2024/01/pastanaga-en-conserva-de-vinagre.html</a><br /></span></div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><br /></span></div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;">Ingredients</span></div><div>Escarola</div><div>Pastanaga ratllada</div><div>Cogombres</div><div>Formatge a daus</div><div>Codony</div><div>Cansalada curada</div><div>Oli d´oliva</div><div>Vinagre del bo - opcional-</div><div>Sal</div><div style="color: #2b00fe; font-weight: bold;"> </div><div style="color: #2b00fe; font-weight: bold;"><b>Preparació</b></div><div>Tant senzill i fàcil com tallar els ingredients al nostre gust, condimentar amb sal i oli d´oliva, distribuir en un plat - o - safata de forma elegant i gaudir......qui diu que les amanides son avorrides ?</div><div style="color: #2b00fe; font-weight: bold;"><br /></div><div>Bon profit</div><div style="color: #2b00fe; font-weight: bold;"><br style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; font-weight: 400;" /></div></div><div style="color: #2b00fe; font-weight: bold;">Aquesta recepta pertany al blog
http://enrocalacuina.blogspot.com/</div><span style="color: #2b00fe; font-weight: bold;">Desitjo que t´agradi, petonets Susanna</span>En Roc a la Cuinahttp://www.blogger.com/profile/01267953621534304429noreply@blogger.com0tag:blogger.com,1999:blog-2740444329323068267.post-14401876349652961222024-03-09T11:40:00.002+01:002024-03-09T11:46:13.471+01:00Com fer una bona base per pastissos ......Pasqua, temps de preparar "Mones"<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAYrt7Lc0A9AL5y6crc77ILy8i0vFbqv0zZZSH5tMNubry9ZxppTSOzdcnSduqoEyLyCpMgKUvn8NchslEiLwwBqJx09yNBp-CmQowuV-W0C9uOGrP3CtWfbBlowDcuSYEI-nzHHtqtLrXAHOQBTzZO6iSKjemVM3byXskWpCvJFhwcVs0hNx4J186oF8/s800/PASTIS%20BASE%20GENOVES2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="536" data-original-width="800" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAYrt7Lc0A9AL5y6crc77ILy8i0vFbqv0zZZSH5tMNubry9ZxppTSOzdcnSduqoEyLyCpMgKUvn8NchslEiLwwBqJx09yNBp-CmQowuV-W0C9uOGrP3CtWfbBlowDcuSYEI-nzHHtqtLrXAHOQBTzZO6iSKjemVM3byXskWpCvJFhwcVs0hNx4J186oF8/w400-h268/PASTIS%20BASE%20GENOVES2.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div style="text-align: justify;"><span style="color: #2b00fe; font-weight: 700;"><span style="font-family: georgia; font-size: medium;"><br /></span></span></div></div><br /><span style="background-color: white;"><span face=""Open Sans", Helvetica, Arial, sans-serif"><div><div style="text-align: justify;"><b><span style="color: #2b00fe; font-family: georgia; font-size: medium;"><span><span>Fa pocs dies una amiga em comentava que </span><span>li encantaria </span></span><span>saber fer pastissos i coques.... però que cada vegada que ho provava sempre, sempre, els sortien malament, o crus, o cremats, que li pujaven malament o </span><span>que </span><span>només del centre...</span></span></b></div><div style="text-align: justify;"><span style="color: #2b00fe; font-weight: 700;"><span style="font-family: georgia; font-size: medium;"><br /></span></span></div><span style="font-family: georgia; font-size: medium;"><span style="color: #2b00fe; font-weight: bold;"><div style="text-align: justify;">Li vaig explicar com els fèiem a casa, va prendre tanta informació de cop ...que al final em diu...m'ho pots fer per escrit.?...</div></span><span style="color: #333333;"><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span face=""Open Sans", Helvetica, Arial, sans-serif" style="color: #333333; text-align: left;"><div style="text-align: justify;"> </div></span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="color: #333333; text-align: left;"></span></div></span></span></div><div style="text-align: justify;"><span style="color: #333333; font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: justify;"><b><span style="color: #2b00fe; font-family: georgia; font-size: medium;"><span>Doncs a </span><span style="box-sizing: border-box;">qui</span><span> està, aquesta es la nostre proposta, i funciona....</span></span></b></div><div style="color: #333333; font-size: 16px; text-align: justify;"><span face=""Open Sans", Helvetica, Arial, sans-serif" style="color: #333333; font-size: 16px;"><br /></span></div><div style="color: #333333; font-size: 16px; text-align: justify;"><span style="color: #333333; font-family: georgia; font-size: 16px;"><br /></span></div><span style="color: #333333; font-family: georgia; font-size: 16px;"><div style="text-align: justify;">- Si el teu pastís s'enfonsa en el centre després de treure'l del forn.</div><div style="text-align: justify;"><u><b>No ha acabat de coure's.</b></u></div></span></span><div style="text-align: justify;"><span style="color: #333333;"><span style="font-family: georgia;"><br /></span></span></div><span style="color: #333333; font-family: georgia; font-size: 16px;"><div style="text-align: justify;">- Si s'enfonsa pel centre mentre l'enfornes. </div><div style="text-align: justify;"><b><u>Si es força la massa en pujar massa ràpid per estar molt fort el forn, s'enfonsarà pel centre.</u></b></div></span><div style="text-align: justify;"><span style="color: #333333;"><span style="font-family: georgia;"><br /></span></span></div><span style="color: #333333; font-family: georgia; font-size: 16px;"><div style="text-align: justify;">- Si per fora " la pell " queda ensucrada.</div><div style="text-align: justify;"> <u><b>Vol dir que tens que batre més, la mantega - o - greixos i el sucre no han quedat ben integrades.</b></u></div></span><div style="text-align: justify;"><span style="color: #333333;"><span style="font-family: georgia;"><br /></span></span></div><span style="color: #333333; font-family: georgia; font-size: 16px;"><div style="text-align: justify;"><span face=""Open Sans", Helvetica, Arial, sans-serif" style="color: #333333;">- Li han quedat puntets blancs per sobre.</span></div><div style="text-align: justify;"><span face=""Open Sans", Helvetica, Arial, sans-serif" style="color: #333333;"><u><b>El sucre que li has posat no està ben desfet o poc batut. </b></u></span></div></span><div style="text-align: justify;"><span style="color: #333333;"><span style="font-family: georgia;"><br /></span></span></div><span style="color: #333333; font-family: georgia; font-size: 16px;"><div style="text-align: justify;">- El treure el pastís del forn s'encongeix excessivament. </div><div style="text-align: justify;"><b><u>El forn està massa calent, en aquest cas, la massa s'ha fet en excés.</u></b></div></span><div style="text-align: justify;"><span style="color: #333333;"><span style="font-family: georgia;"><br /></span></span></div><span style="color: #333333; font-family: georgia; font-size: 16px;"><div style="text-align: justify;">- S'enfonsa en tallar-ho. </div><div style="text-align: justify;"><u><b>Has posat massa llevat, - o - has batut massa la mescla - o - els ous s'han incorporat molt ràpidament.</b></u></div></span><div style="text-align: justify;"><span style="color: #333333;"><span style="font-family: georgia;"><br /></span></span></div><span style="color: #333333; font-family: georgia; font-size: 16px;"><div style="text-align: justify;"><span face=""Open Sans", Helvetica, Arial, sans-serif" style="color: #333333;">- Li ha sortit una panxa i esquerdes en el centre. </span></div><div style="text-align: justify;"><b><u><span face=""Open Sans", Helvetica, Arial, sans-serif" style="color: #333333;">Es posible que el</span> motlle sigui massa petit per la quantitat de massa que li has posat o el forn estava massa calent. </u></b></div></span><div style="text-align: justify;"><span style="color: #333333;"><span style="font-family: georgia;"><br /></span></span></div><span style="color: #333333; font-family: georgia; font-size: 16px;"><div style="text-align: justify;">- S ´enganxa la massa al motlle. </div><div style="text-align: justify;"><b><u>És important folrar-lo amb paper de forn -o- engreixar amb una mica d´oli i espolsat amb farina</u></b></div></span><div style="text-align: justify;"><span style="color: #333333;"><span style="font-family: georgia;"><br /></span></span></div><span style="color: #333333; font-family: georgia; font-size: 16px;"><div style="text-align: justify;">- Té una rebava en la vora del motlle que ha quedat dura</div><div style="text-align: justify;"><u><b> S'ha enfornat a temperatura massa elevada. a no ser que la formula digui el contrari sempre entre 160 a 180 graus, dependrà com hem dit abans de la formula escollida.</b></u></div></span><div style="text-align: justify;"><span style="color: #333333;"><span style="font-family: georgia;"><br /></span></span></div><span style="color: #333333; font-family: georgia; font-size: 16px;"><div style="text-align: justify;">- Ens ha quedat molt blanc per sobre, però torrat per sota i pels costats. </div><div style="text-align: justify;"><u><b>El motlle és massa gran o el paper que folra el motlle és massa alt i no deixava arribar bé la calor.</b></u></div></span><div style="text-align: justify;"><span style="color: #333333;"><span style="font-family: georgia;"><br /></span></span></div><span style="color: #333333; font-family: georgia; font-size: 16px;"><div style="text-align: justify;">- Té com taques de diferent color per sobre.</div><div style="text-align: justify;"><u><b>Els ingredients no s'han barrejat prou i no s'han incorporat bé a la resta de la massa en el motlle.</b></u></div></span><div style="text-align: justify;"><span style="color: #333333;"><span style="font-family: georgia;"><br /></span></span></div><span style="color: #333333; font-family: georgia; font-size: 16px;"><div style="text-align: justify;">- El pastís ens puja irregularment. ( d´un costat més que de l´altre )</div><div style="text-align: justify;"><b><u>La reixeta del forn pot estar inclinada o la massa no s'ha repartit per igual en el motlle.</u></b></div></span><div style="text-align: justify;"><span style="color: #333333;"><span style="font-family: georgia;"><br /></span></span></div><span style="color: #333333; font-family: georgia; font-size: 16px;"><div style="text-align: justify;">- Hi ha forats en el pastís enfornat. </div><div style="text-align: justify;"><u><b>No s'ha batut prou la barreja d´ingredients o el forn estava massa calent.</b></u></div></span><div style="text-align: justify;"><span style="color: #333333;"><span style="font-family: georgia;"><br /></span></span></div><span style="color: #333333; font-family: georgia; font-size: 16px;"><div style="text-align: justify;">- La " pell " del pastís ens ha quedat gruixuda, està cremada i no està fet pel centre. </div><div style="text-align: justify;"><u><b>Ha estat massa temps o a massa temperatura en el forn . </b></u></div><div style="text-align: justify;"><u><b>El motlle és molt petit, provocant que la part de dalt es passi, mentre que l'interior no està cuit del tot.</b></u></div></span><div style="text-align: justify;"><span style="color: #333333; font-size: 16px;"><span style="font-family: georgia;"> </span></span></div></span><span style="font-family: georgia;">
</span><div style="text-align: justify;"><span style="font-family: georgia;"><a href="https://enrocalacuina.blogspot.com/2021/10/com-treure-la-panxa-muntanyeta-un-pastis.html">https://enrocalacuina.blogspot.com/2021/10/com-treure-la-panxa-muntanyeta-un-pastis.html</a><br /></span></div>
<div style="text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: justify;"><span style="color: #2b00fe; font-family: georgia;"><b><br /></b></span></div><div style="text-align: justify;"><span style="color: #2b00fe; font-family: georgia;"><b><br /></b></span></div><div style="text-align: justify;"><span style="color: #2b00fe; font-family: georgia;"><b><br /></b></span></div><div style="text-align: justify;"><span style="color: #2b00fe; font-family: georgia;"><b>Aquesta informació pertany al blog
http://enrocalacuina.blogspot.com/</b></span></div><div style="text-align: justify;"><span style="color: #2b00fe; font-family: georgia;"><b>Desitjo que t´agradi, petonets Susanna</b></span></div>En Roc a la Cuinahttp://www.blogger.com/profile/01267953621534304429noreply@blogger.com0tag:blogger.com,1999:blog-2740444329323068267.post-71420501437818822302024-03-08T07:00:00.001+01:002024-03-08T07:00:00.148+01:002024 - 8 de març Dia Mundial - de la Dona<div><span style="color: #2b00fe;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwGOM9iBPLc6SHtMrwmqYJsIEHTmbWymtqvzP8hAn6sK6rmvEuMlIAs8ohTVyS4UafsZMm2nH3WIamQX_xJTGcOS4JCqVhcCsn6AtKCchRSZnMIGsxbh8IZ2bW__p0s00dJTA2DPgrtg9lI-h2GH46crfZ90pevpK6E0eovWoMc1TA78uwSZLwrAxjG1w/s639/2024%20dia%20de%20la%20dona.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="455" data-original-width="639" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwGOM9iBPLc6SHtMrwmqYJsIEHTmbWymtqvzP8hAn6sK6rmvEuMlIAs8ohTVyS4UafsZMm2nH3WIamQX_xJTGcOS4JCqVhcCsn6AtKCchRSZnMIGsxbh8IZ2bW__p0s00dJTA2DPgrtg9lI-h2GH46crfZ90pevpK6E0eovWoMc1TA78uwSZLwrAxjG1w/w400-h285/2024%20dia%20de%20la%20dona.jpg" width="400" /></a></div><br /><div style="text-align: justify;"><span style="font-weight: 700;"><br /></span></div></span></div><div><div style="text-align: justify;"><u style="color: blue; font-size: x-large;"><b>2024- 8 de març Dia Mundial <strike> Internacional </strike>- de la Dona</b></u></div><span><div style="color: blue; font-family: georgia; font-size: large; font-weight: 700; text-align: justify; text-decoration-line: underline;"><br /></div></span></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><u><b><span style="background-color: white; color: blue; line-height: 0.53cm;"><br /></span></b></u></span></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><u><b><span style="background-color: white; color: blue; line-height: 0.53cm;">Seguim encara sense haver aconseguit la igualtat en tots els àmbits...</span></b></u></span></div><div><div style="text-align: justify;"><u style="font-family: georgia; font-size: large;"><b><span style="background-color: white; color: blue; line-height: 0.53cm;">i estem al </span><span style="background-color: white; color: blue; line-height: 0.53cm;">Segle XXI ,</span></b></u></div><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-weight: 400; line-height: 0.53cm; margin-bottom: 0cm; text-align: justify;"><span style="color: #333333; font-size: medium;"><br /></span></div><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-weight: 400; line-height: 0.53cm; margin-bottom: 0cm; text-align: justify;"><span style="font-family: georgia, "times new roman", serif; line-height: 0.53cm;"><span style="color: #333333; font-size: medium;">El Dia Mundial <strike>Internacional</strike> de la Dona commemora la lluita de la dona per la seva participació, en peu d'igualtat amb l'home, en la societat i en el seu desenvolupament íntegre com a persona.</span></span></div><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-weight: 400; line-height: 0.53cm; margin-bottom: 0cm; text-align: justify;"><span style="color: #333333; font-size: medium;"><br /></span></div><div style="background-color: white; line-height: 0.53cm; margin-bottom: 0cm; text-align: justify;"><span style="text-align: left;"><span style="color: #333333; font-family: georgia, times new roman, serif; font-size: medium;"> </span></span><b style="color: #2b00fe; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-weight: 400; text-align: left;"> <span style="font-size: medium;"> Científiques, metgesses, mestres,</span></b></div><div style="background-color: white; line-height: 0.53cm; margin-bottom: 0cm; text-align: justify;"><b style="color: #2b00fe; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-weight: 400; text-align: left;"><span style="font-size: medium;"> comerciantes, mares, pageses i fadrines,</span></b></div><div style="background-color: white; line-height: 0.53cm; margin-bottom: 0cm; text-align: justify;"><b style="color: #2b00fe; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-weight: 400; text-align: left;"><span style="font-size: medium;"> guerreres, companyes, esclats d´amor,</span></b></div><div style="background-color: white; line-height: 0.53cm; margin-bottom: 0cm; text-align: justify;"><b style="color: #2b00fe; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-weight: 400; text-align: left;"><span style="font-size: medium;"> llevadores de mals i moltes espines.</span></b></div><div style="background-color: white; line-height: 0.53cm; margin-bottom: 0cm; text-align: justify;"><b style="color: #2b00fe; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-weight: 400; text-align: left;"><span style="font-size: medium;"><br /></span></b></div><div style="background-color: white; line-height: 0.53cm; margin-bottom: 0cm; text-align: justify;"><b style="color: #2b00fe; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-weight: 400; text-align: left;"><span style="font-size: medium;"> Elles son bressol de l ´aire</span></b></div><div style="background-color: white; line-height: 0.53cm; margin-bottom: 0cm; text-align: justify;"><b style="color: #2b00fe; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-weight: 400; text-align: left;"><span style="font-size: medium;"> Que envoltant totes les vides, </span></b></div><div style="background-color: white; line-height: 0.53cm; margin-bottom: 0cm; text-align: justify;"><b style="color: #2b00fe; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-weight: 400; text-align: left;"><span style="font-size: medium;"> ho defensen amb la seva,</span></b></div><div style="background-color: white; line-height: 0.53cm; margin-bottom: 0cm; text-align: justify;"><b style="color: #2b00fe; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-weight: 400; text-align: left;"><span style="font-size: medium;"><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> tot patint mils de ferides.</span><br /></span></b></div><div style="background-color: white; line-height: 0.53cm; margin-bottom: 0cm; text-align: justify;"><b style="color: #2b00fe; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-weight: 400; text-align: left;"><span><span style="font-size: medium;"><br /></span></span></b></div><div style="background-color: white; line-height: 0.53cm; margin-bottom: 0cm; text-align: justify;"><b style="color: #2b00fe; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-weight: 400; text-align: left;"><span><span style="font-size: medium;"><br /></span></span></b></div><div style="background-color: white; line-height: 0.53cm; margin-bottom: 0cm; text-align: justify;"><b style="color: #2b00fe; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-weight: 400; text-align: left;"><span><span style="font-size: medium;"> Naixent amb força humana,</span></span></b></div><div style="background-color: white; line-height: 0.53cm; margin-bottom: 0cm; text-align: justify;"><b style="color: #2b00fe; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-weight: 400; text-align: left;"><span><span style="font-size: medium;"><span> </span><span> </span><span> </span><span> creixent però amb tal energia</span><br /></span></span></b></div><div style="background-color: white; line-height: 0.53cm; margin-bottom: 0cm; text-align: justify;"><b style="color: #2b00fe; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-weight: 400; text-align: left;"><span><span><span style="font-size: medium;"><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> que no les atura la por, ni la gana,</span><br /></span></span></span></b></div><div style="background-color: white; line-height: 0.53cm; margin-bottom: 0cm; text-align: justify;"><b style="color: #2b00fe; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-weight: 400; text-align: left;"><span><span><span><span style="font-size: medium;"> ni la mar mes enfurida.</span></span></span></span></b></div><div style="background-color: white; line-height: 0.53cm; margin-bottom: 0cm; text-align: justify;"><b style="color: #2b00fe; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-weight: 400; text-align: left;"><span><span><span><span style="font-size: medium;"><br /></span></span></span></span></b></div><div style="background-color: white; line-height: 0.53cm; margin-bottom: 0cm; text-align: justify;"><b style="color: #2b00fe; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-weight: 400; text-align: left;"><span><span><span><span style="font-size: medium;"><br /></span></span></span></span></b></div><div style="background-color: white; line-height: 0.53cm; margin-bottom: 0cm; text-align: justify;"><b style="color: #2b00fe; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; text-align: left;"><span><span><span><span><span style="font-weight: 400;"><span style="font-size: medium;"> </span><span style="font-size: large;"> </span></span><span style="font-size: large;"> Defensores de Pau i de Justícia,</span></span></span></span></span></b></div><div style="background-color: white; line-height: 0.53cm; margin-bottom: 0cm; text-align: justify;"><b style="color: #2b00fe; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-weight: 400; text-align: left;"><span><span><span><span style="font-size: medium;"> creadores d´art, música i poesia,</span></span></span></span></b></div><div style="background-color: white; line-height: 0.53cm; margin-bottom: 0cm; text-align: justify;"><b style="color: #2b00fe; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-weight: 400; text-align: left;"><span><span><span><span style="font-size: medium;"> lluitadores...mutilades durant segles,</span></span></span></span></b></div><div style="background-color: white; line-height: 0.53cm; margin-bottom: 0cm; text-align: justify;"><b style="color: #2b00fe; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-weight: 400; text-align: left;"><span><span><span><span style="font-size: medium;"> </span></span></span></span></b></div><div style="background-color: white; line-height: 0.53cm; margin-bottom: 0cm; text-align: justify;"><b style="color: #2b00fe; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-weight: 400; text-align: left;"><span><span><span><span style="font-size: medium;"> </span><span style="font-size: large;">per ser DONES</span><span style="font-size: medium;">...per mostrar s ha valentía....</span></span></span></span></b></div><div style="background-color: white; line-height: 0.53cm; margin-bottom: 0cm; text-align: justify;"><b style="color: #2b00fe; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-weight: 400; text-align: left;"><span style="font-size: medium;"><br /></span></b></div><div style="background-color: white; line-height: 0.53cm; margin-bottom: 0cm; text-align: justify;"><b style="color: #2b00fe; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-weight: 400; text-align: left;"><br /></b></div><div style="background-color: white; line-height: 0.53cm; margin-bottom: 0cm; text-align: justify;"><b style="font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-weight: 400; text-align: left;"><span style="font-size: x-small;"><br /></span></b></div><div style="background-color: white; line-height: 0.53cm; margin-bottom: 0cm; text-align: justify;"><b style="font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-weight: 400; text-align: left;"><span style="font-size: x-small;">Fragments del poema d´en Pep Ferrer Laguarda - Santa Susanna </span></b></div><div style="background-color: white; line-height: 0.53cm; margin-bottom: 0cm; text-align: justify;"><b style="font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-weight: 400; text-align: left;"><span style="font-size: x-small;">www.art-pep.cat</span></b></div><div style="background-color: white; line-height: 0.53cm; margin-bottom: 0cm; text-align: justify;"><b style="color: #2b00fe; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-weight: 400; text-align: left;"><br /></b></div><div style="background-color: white; line-height: 0.53cm; margin-bottom: 0cm; text-align: justify;"><b style="color: #2b00fe; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-weight: 400; text-align: left;"> Un Bon Dia a totes, avui, demà i sempre.....</b></div></div><div style="color: #2b00fe; font-weight: bold; text-align: justify;"><span style="color: #2b00fe;"><b><br /></b></span></div><div><span style="color: #2b00fe;"><div class="separator" style="clear: both; color: #2b00fe; font-weight: bold; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_PBnrS_qXFl2Jx3a2s_AJKEWgzgoNdiqRD9g1TIiu4ApCGGbIWXgA1bsdEXVozdNjUMCCb8zGXpcGGGHDWvPMQ0yTOkR9g9dEOr4WKFY7mQogwRcmqGjUlTiwmvukgzQ5osliFb4JN17-jIHvr3kmqJMAEWS9fozuqRlGmFFBXkNTCkvtQ8mTTpO6gw0/s800/Mimosa.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="536" data-original-width="800" height="134" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_PBnrS_qXFl2Jx3a2s_AJKEWgzgoNdiqRD9g1TIiu4ApCGGbIWXgA1bsdEXVozdNjUMCCb8zGXpcGGGHDWvPMQ0yTOkR9g9dEOr4WKFY7mQogwRcmqGjUlTiwmvukgzQ5osliFb4JN17-jIHvr3kmqJMAEWS9fozuqRlGmFFBXkNTCkvtQ8mTTpO6gw0/w200-h134/Mimosa.JPG" width="200" /></a></div><div style="text-align: justify;"><span style="font-weight: 700;"><br /></span></div><div style="text-align: justify;"><span style="font-weight: 700;"><br /></span></div></span></div><span style="color: #2b00fe; font-weight: bold;"><div style="text-align: justify;">Aquesta informació pertany al blog
http://enrocalacuina.blogspot.com/</div></span><div style="text-align: justify;"><span style="color: #2b00fe; font-weight: bold;">Desitjo que t´agradi, petonets Susanna</span></div>En Roc a la Cuinahttp://www.blogger.com/profile/01267953621534304429noreply@blogger.com0tag:blogger.com,1999:blog-2740444329323068267.post-54873530799036434262024-03-07T08:48:00.003+01:002024-03-07T08:56:48.283+01:00Bunyols -o- rosquilles Beatriz... 6 cullerades <div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMlGbsFeBtWeGQ7TCZRVsi21xJe-TPDPo3lRYgq7Ve92aFGkM59Zhh2lbRUBYlQvLJq9enu8zeraj5TbTIR4sqp2vPRXsUcleAaqBn7L8gSUSV9sl0S9q6YNx647gIyXnnCL-Js9MZ-1sdbqIX1A5yEmEIeSsloQL252mPrw4xiGSPBiPVfIK94mOJ5BE/s800/Bunyols%20Beatriz.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="634" data-original-width="800" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMlGbsFeBtWeGQ7TCZRVsi21xJe-TPDPo3lRYgq7Ve92aFGkM59Zhh2lbRUBYlQvLJq9enu8zeraj5TbTIR4sqp2vPRXsUcleAaqBn7L8gSUSV9sl0S9q6YNx647gIyXnnCL-Js9MZ-1sdbqIX1A5yEmEIeSsloQL252mPrw4xiGSPBiPVfIK94mOJ5BE/w400-h318/Bunyols%20Beatriz.jpg" width="400" /></a></div><span style="color: #2b00fe;"><b><br /></b></span></div><span><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5llXxm917T-ggWwiM9f_y9FUMM1e7nqulbxxARqwDWlww5a0XRTLc-wEYh2R1Xd6ZMddGpN0bvX4A0EXttA7Bp5HHayjjGnpQeSordhn88MjNDQAEa5hfLseTc2jlcCo6JjG9aguaTfh7-4Q2SyuryUG8u8RvEDHZcXR6TEN2iJdMzZczS2dcrwNgW3s/s1067/bunyols%20Beatriz%20preparaci%C3%B3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5llXxm917T-ggWwiM9f_y9FUMM1e7nqulbxxARqwDWlww5a0XRTLc-wEYh2R1Xd6ZMddGpN0bvX4A0EXttA7Bp5HHayjjGnpQeSordhn88MjNDQAEa5hfLseTc2jlcCo6JjG9aguaTfh7-4Q2SyuryUG8u8RvEDHZcXR6TEN2iJdMzZczS2dcrwNgW3s/w300-h400/bunyols%20Beatriz%20preparaci%C3%B3.jpg" width="300" /></a></div><br /><b><br /></b></span></div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR0Bc58uWrENmJWaWYtfUBYzUONPUFQLuO7lMyq6vbynLjh5nIDlBd09OyXFEu4KVuOisznLhZm78SS495Q4kKUdgHVD-FeQey27c7agykUOLBZWyr517CTMXt3ApAl16wAWNtStt-uUadm4Vs1VKH_h_LomhBfoNlItV9q0a4ggXYkLZDosJF1qDZPe4/s800/Bunyols%20beatriz2%20%20safata%20petita%20fina.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="567" data-original-width="800" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR0Bc58uWrENmJWaWYtfUBYzUONPUFQLuO7lMyq6vbynLjh5nIDlBd09OyXFEu4KVuOisznLhZm78SS495Q4kKUdgHVD-FeQey27c7agykUOLBZWyr517CTMXt3ApAl16wAWNtStt-uUadm4Vs1VKH_h_LomhBfoNlItV9q0a4ggXYkLZDosJF1qDZPe4/s320/Bunyols%20beatriz2%20%20safata%20petita%20fina.jpg" width="320" /></a></div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><br /></span></div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;">El millor de tot, están boníssims i fets en un pim, pam ....</span></div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><br /></span></div>Les quantitats no van pesades, la mesura será una cullera sopera pels líquids.</span></div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;">Important l ´oli te que estar a 160 graus, ni més ni menys</span></div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;">No queden gens greixosos<br /><b><br /></b></span></div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><b>Ingredients</b></span></div><div><span>3 ous grossos</span></div><div><span>6 cullerades soperes de sucre ( a casa només ni posem 4 cullerades )</span></div><div><span>6 cullerades soperes d´oli d´oliva suau</span></div><div><span>6 cullerades soperes de llet</span></div><div>1/2 paquet de farina ( 500 grams tipus, tot ús )</div><div>1 sobre de llevat químic tipus Royal </div><div>Pell d´una taronja -o- d´una llimona ratllada.</div><div><br /></div><div>Oli de gira-sol per fregir</div><div>Sucre per arrebossar els bunyols fets</div><div><br /></div><div style="text-align: justify;"><b><span style="color: #2b00fe;">Preparació</span></b></div><div style="text-align: justify;">En un bol posarem tots els ingredients líquids, remenar, afegir la pell de taronja -o- llimona ratllada i tot seguit la farina amb el llevat, pastar fins que ens quedi una massa compacta, quedará una mica enganxosa pero,<u> es important no afegir més farina</u>, a l´estona ja no o será tant, no es necessari que reposi.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Ara tenim que fer boletes d´uns 20 grams que posteriorment es convertiran en bunyols o rosquilles, les anirem posant en una safata untada amb oli perqué no s´enganxin,....mentre fem els bunyols si la massa es enganxosa ens untarem les mans amb una mica d´oli d´oliva. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Un cop fets ara es l´hora de començar a fregir, es millor fer tandes de pocs bunyols, ja que es fan en poc temps i així no s´ ens creman i els tindrem més controlats.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Conforme els anem treien de l ´oli, posar sobre una reixeta i ràpidament passar per sucre.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Si en sobren, guardar en un recipient de metall o de vidre que tingui tapa.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Bon profit.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"> <b style="color: #2b00fe; text-align: left;">Aquesta recepta pertany al blog
http://enrocalacuina.blogspot.com/</b></div><b style="color: #2b00fe;">Desitjo que t´agradi, petonets Susanna</b></span>En Roc a la Cuinahttp://www.blogger.com/profile/01267953621534304429noreply@blogger.com0tag:blogger.com,1999:blog-2740444329323068267.post-78895500281507515072024-03-06T18:06:00.008+01:002024-03-07T08:44:16.629+01:00Com treure la panxa o budell de les gambes en un pim, pam<div><div class="post-body entry-content" id="post-body-8007753753364854940" itemprop="description articleBody" style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; line-height: 1.4; position: relative; width: 546px;"><div class="separator" style="clear: both; text-align: center;"><span style="font-size: 22px;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDuV02ZPQ-1s_U0xLM7vC5rEmt-RNVTpM0_ASUvP916qAbLiRrwU3KTDAPSVBOAvQrRQ5acp4cNvYqfAzxEj4DLc5GeF_yNV11Av6Y3WEGqAHRHAMzsj8V3l2JEopxb5WGqLC8LZPuYuQ/s1600/COM+TREURE+LA+TRIPA+D+UNA+GAMBA+AMB+UNA+FORQUILLA+2020.jpg" style="color: #2288bb; font-size: 13.2px; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="533" data-original-width="800" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDuV02ZPQ-1s_U0xLM7vC5rEmt-RNVTpM0_ASUvP916qAbLiRrwU3KTDAPSVBOAvQrRQ5acp4cNvYqfAzxEj4DLc5GeF_yNV11Av6Y3WEGqAHRHAMzsj8V3l2JEopxb5WGqLC8LZPuYuQ/s400/COM+TREURE+LA+TRIPA+D+UNA+GAMBA+AMB+UNA+FORQUILLA+2020.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="400" /></a></div><div class="text-wrap tlid-copy-target" style="font-size: 13.2px;"><div class="result-shield-container tlid-copy-target" tabindex="0"><b><span style="color: blue;"><span style="font-size: small;"><span class="tlid-translation translation" lang="ca"> </span></span></span></b></div><div class="result-shield-container tlid-copy-target" style="text-align: justify;" tabindex="0"><span style="font-size: small;"><span class="tlid-translation translation" lang="ca"><b><span style="color: blue;"><span title="">A qui no</span> <span title="">li</span> <span title="">agraden</span> <span title="">unes</span> <span title="">bones</span> <span title="">gambes</span><span title="">, llagostins,</span> <span title="">escamarlans</span><span title="">?</span></span></b><br /><br /><span title="">El que</span> si<span title=""></span> <span title="">a mi</span> <span title="">a</span><span title="">l menys NO m agrada de</span> <span title="">trobar-me</span> <span title="">a</span>l <span title=""></span><span title="">menjar</span><span title="">,</span> <span title="">i em</span> <span title="">fa fàstic, </span> <span title="">molt de fàstic...... és aquella</span> <span title="">tireta</span> <span title="">negra que</span> <span title="">tenen</span> <span title="">a l'esquena</span><span title="">, que no és</span> <span title="">res</span> <span title="">més que</span> <span title="">la panxa o budell</span> <span title="">i</span> que <span title="">de vegades està</span> <span title="">plena de</span> <span title="">sorra</span> <span title="">i derivats.....</span><br /><br /><b><span style="color: blue;"><span title="">Aquesta</span> <span title="">és la nostra</span> <span title="">proposta</span> <span title="">....</span> <span title="">i funciona</span></span></b><br /><br /><span title="">Tan</span> <span title="">fàcil</span> <span title="">com prendre</span> <span title="">una forquilla</span><span title="">, agafar</span> <span title="">en cru</span> <span title="">la peça a</span> <span title="">netejar,</span> <span title="">aguantant</span> <span title="">des del cap,</span> <span title="">li</span> <span title="">clavarem</span> <span title="">la forquilla</span> <span title="">entre la carn</span> <span title="">i</span> <span title="">la closca</span><span title="">,</span> <span title="">i</span> <span title="">seguirem</span> <span title="">recorrent tot el</span> <span title="">llom</span> <span title="">fins arribar a la</span> <span title="">cua</span><span title="">, quedarà a</span>l <span title=""></span><span title="">descobert</span> <span title="">tota</span> <span title="">la panxa</span> <span title="">(</span> <span title="">tireta</span> <span title="">negra</span><span title="">), que amb</span> <span title="">la mateixa forquilla</span><span title="">,</span> <span title="">o</span> <span title="">un escuradents</span> <span title="">de fusta</span> <span title="">podrem</span> <span title="">treure</span> <span title="">amb</span> <span title="">facilitat.</span><br /><br /><span title="">A més de que</span> <span title="">ens</span> <span title="">quedarà</span> <span title="">la peça</span> <span title="">neta,</span> <span title="">també ens</span> <span title="">facilitarà</span> <span title="">pelarla millor </span><span title="">per menjar.</span></span></span></div><div class="result-shield-container tlid-copy-target" style="text-align: justify;" tabindex="0"><span style="font-size: small;"><span class="tlid-translation translation" lang="ca"> </span></span></div><div class="result-shield-container tlid-copy-target" style="text-align: justify;" tabindex="0"><span style="font-size: small;"><span class="tlid-translation translation" lang="ca">Bona cuina i bon profit</span></span></div></div></div></div><span style="color: #2b00fe;"><div><span style="color: #2b00fe;"><br /></span></div><div><span style="color: #2b00fe;"><br /></span></div><b>Aquesta recepta pertany al blog
http://enrocalacuina.blogspot.com/
<br />Desitjo que t´agradi, petonets Susanna</b></span>En Roc a la Cuinahttp://www.blogger.com/profile/01267953621534304429noreply@blogger.com0tag:blogger.com,1999:blog-2740444329323068267.post-27827923270947756422024-03-06T10:04:00.007+01:002024-03-12T15:38:51.077+01:00Aliments cuinats al vapor.....propietats i virtuts<div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIjcpXfeHJQ3NwHy2DjS7Bqm6ItQo_SCDR_82qLR7tQHZAMRZfQOBjcUiOyfkiJUATPIwNhT5-tyxRLjnn49hW8T9jdAi2VgNt-iKW2GVjgIYaqdFxQLTQkKWNWZeQzaEoQIjx5hA0Vq0Gw6470ceV1p9AMygBpjMYXd1NrpfACR5G8r-VtHwfDk6OvJk/s800/verdurtes%20al%20vapor.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="536" data-original-width="800" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIjcpXfeHJQ3NwHy2DjS7Bqm6ItQo_SCDR_82qLR7tQHZAMRZfQOBjcUiOyfkiJUATPIwNhT5-tyxRLjnn49hW8T9jdAi2VgNt-iKW2GVjgIYaqdFxQLTQkKWNWZeQzaEoQIjx5hA0Vq0Gw6470ceV1p9AMygBpjMYXd1NrpfACR5G8r-VtHwfDk6OvJk/w400-h268/verdurtes%20al%20vapor.JPG" width="400" /></a></div><span style="font-family: georgia; font-size: medium;"><div><b><span style="font-family: georgia; font-size: medium;"><br /></span></b></div><div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6D-4geTy1ztEOP_a2qtjjzb_sXIPrlC5L0of0OEBWrAFOZdmxTeeMOGgJinSHo574QAkabkWRDGdKDBxOtrUcA6V5mYo48Ppfp7rBBtQCU6nH0mbHzHAdz3w9Qb1NofFOHK2FIJRxsFKvujoypRiXDakEMl1WJiiYWVMCegt65L_Y_N833hLFqyHGGS4/s800/olla%20per%20cuinar%20al%20vapor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="739" data-original-width="800" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6D-4geTy1ztEOP_a2qtjjzb_sXIPrlC5L0of0OEBWrAFOZdmxTeeMOGgJinSHo574QAkabkWRDGdKDBxOtrUcA6V5mYo48Ppfp7rBBtQCU6nH0mbHzHAdz3w9Qb1NofFOHK2FIJRxsFKvujoypRiXDakEMl1WJiiYWVMCegt65L_Y_N833hLFqyHGGS4/s320/olla%20per%20cuinar%20al%20vapor.jpg" width="320" /></a></div><br /><span style="font-family: georgia; font-size: medium;"><br /></span></b></div><div><b style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><span style="color: #2b00fe;">Cuinar al vapor es menjar més sa.</span></span></b></div><div style="text-align: justify;"><b><span style="font-family: georgia; font-size: medium;"><span style="color: #2b00fe;"><br /></span></span></b></div></span></b></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: large;">La gran avantatge de cuinar al vapor es, per un costat la de no tenir que afegir cap tipus de greix als nostres aliments, i per l´altre fa que no canviïn els sabor, els nutrients ni es perdin part de les seves vitamines.</span></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;">També fa que es conservi millor el color original dels aliments, sobre tot de les verdures.</span></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;">Podem fer al vapor quasi qualsevol tipus d´aliment ...</span></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><span style="color: #2b00fe;"><b>Carns</b></span>: Es important que tingui poc greix i si li voleu donar un sabor extra, només la teniu que posar a macerar al vostre gust una estona abans.</span></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><span style="color: #2b00fe; font-weight: bold;">Verdures : </span>Totes es poden cuinar al vapor, però millor no afegir sal.</span></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><span style="color: #2b00fe; font-weight: bold;">Peix :</span> Igual que les verdures tot tipus de peix es apte per ser cuinar al vapor, això si, embolicat perquè es conservi millor de forma i ens quedi sucós, en aquest cas si que podem condimentar al gust ja que no perdrà el sabor extra en estar dins d´un embolcall .</span></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;">Bona sana cuina i bon profit.</span></div><div style="text-align: justify;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: justify;"><b style="color: #2b00fe;"><span style="color: #2b00fe; font-family: georgia; font-size: medium;">Aquesta informació pertany al blog
http://enrocalacuina.blogspot.com/</span></b></div><b><div style="text-align: justify;"><b><span style="color: #2b00fe; font-family: georgia; font-size: medium;">Desitjo que t´agradi, petonets Susanna</span></b></div></b>En Roc a la Cuinahttp://www.blogger.com/profile/01267953621534304429noreply@blogger.com0tag:blogger.com,1999:blog-2740444329323068267.post-82067420968425361932024-03-06T09:17:00.016+01:002024-03-12T15:43:18.275+01:00Plat combinat de verdures al vapor<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzkRr3yBS0WOaRMm36I8_nSCyFRgyrjsntyjnWdcLVHBJuXsh0_Qu4HdCK43sk_FL_OJgHutV8qeeUqvtqY0dKJx6wQrGhDSItgCyal1iXf-AigqVpCRmN1JI7uLIVZHqVfciwpx0wPLM/s1600/Plat+conbinat+de+verdures+i+ous+durs.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzkRr3yBS0WOaRMm36I8_nSCyFRgyrjsntyjnWdcLVHBJuXsh0_Qu4HdCK43sk_FL_OJgHutV8qeeUqvtqY0dKJx6wQrGhDSItgCyal1iXf-AigqVpCRmN1JI7uLIVZHqVfciwpx0wPLM/s400/Plat+conbinat+de+verdures+i+ous+durs.JPG" width="400" /></a></div>
<span style="color: blue;"><b><div><span style="color: blue;"><b><br /></b></span></div><div><span style="color: blue;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRbys8IvP3lVR8tDIwPwu9hL4X-URJ_31Wn36hinJaQDqjPe_13h56eov7cH41H-gTFWV7F9-WT6DEVCKWBXMeHgMYzQv-oOsMMqpI0O3m3326BFWuAa7WV9nPOMR74_h8pXFQAqnoZUxAHKz_I_p6snRerZGFhjnGOie8I2MQUuLlJzfQ13GA2nNDXxw/s800/olla%20per%20cuinar%20al%20vapor.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="739" data-original-width="800" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRbys8IvP3lVR8tDIwPwu9hL4X-URJ_31Wn36hinJaQDqjPe_13h56eov7cH41H-gTFWV7F9-WT6DEVCKWBXMeHgMYzQv-oOsMMqpI0O3m3326BFWuAa7WV9nPOMR74_h8pXFQAqnoZUxAHKz_I_p6snRerZGFhjnGOie8I2MQUuLlJzfQ13GA2nNDXxw/s320/olla%20per%20cuinar%20al%20vapor.jpg" width="320" /></a></div><br /><b><br /></b></span></div><br /></b></span>
<span style="color: blue;"><b><br /></b></span><div><span style="color: blue;"><b><a href="https://enrocalacuina.blogspot.com/2024/03/aliments-cuinats-al-vaporpropietats-i.html">https://enrocalacuina.blogspot.com/2024/03/aliments-cuinats-al-vaporpropietats-i.html</a><br /></b></span></div><div><span style="color: blue;"><b><br /></b></span></div><div><span style="color: blue;"><b><br /></b></span></div><div><span style="color: blue;"><b><br /></b></span></div><div><span style="color: blue;"><b>Ingredients</b></span><br />
Patates<br />
Pastanagues<br />
Mongeta tendre<br />
Ous durs<br />
Sal<br />
Pebre - opcional - <br />
Oli d´oliva<div>Ou d´ur <br /><div><br /></div><div><div style="text-align: justify;">* Si disposem d´un aparell adequat per fer al vapor a la nostre olla, - o - vaporera, si no a lo tradicional.</div>
<div style="text-align: justify;"><br /></div>
<span style="color: blue;"><div style="text-align: justify;"><b>Preparació</b></div></span><div style="text-align: justify;">Pelar i tallar a daus les patates i la pastanaga. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Hem de tenir en compte que duresa de les verdures al posar a l´olla, ja que no totes necessiten el mateix temps de cocció, començarem per les que en necessiten més i anirem afegint les mes ràpides de coure més tard.</div>
<div style="text-align: justify;"><br /></div><div style="text-align: justify;">Rentarem i tallarem les mongetes tendres si son peses grans i deixarem senceres si son petites, posarem a coure amb poca aigua - o - al vapor si disposem de l ´aparell adequat. </div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">* A casa la sal es posa després, qui en vulgui i/o en pugui menjar</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">* Particularment NO aconsellem de posar a bullir el ous junt amb les verdures, pel tema de la salmonela millor per separat.</div><div><div style="text-align: justify;"><br /></div>
<div style="text-align: justify;">Quan la verdura estigui cuita només tindrem que disposar.la en una safata, acompanyarem amb uns ous durs partit pel mig i que queda comensal se la condimenti al seu gust.</div>
<div style="text-align: justify;"><br /></div><div style="text-align: justify;">Bon profit</div>
<span style="color: blue;"><div style="text-align: justify;"><span style="font-weight: 700;"><br /></span></div></span><div style="text-align: justify;"><b style="color: blue;">Aquesta recepta pertany al blog
http://enrocalacuina.blogspot.com/</b></div>
<span style="color: blue;"><div style="text-align: justify;"><b>Desitjo que t´agradi, petonets Susanna</b></div></span></div></div></div>En Roc a la Cuinahttp://www.blogger.com/profile/01267953621534304429noreply@blogger.com0tag:blogger.com,1999:blog-2740444329323068267.post-74849439756567898932024-03-05T09:23:00.001+01:002024-03-05T09:28:03.960+01:00Lluç ( ventresca ) cuinat a la fregidora d´aire sense greixos Lanova<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV2x36v2hIdGjGPCG0nyGuco2Ol4JPbdlJjSlgNjqUlwbwJg2qadFAMrI8Xw0E6n9w5n84nkFG9zTpJofUIrSiXNal34ynBXca5JROr6o3LqMWXji5I7gUmaBE7pc6H6YKnsw_Zb-K0KJ3S0ORvfryhuoOhk7d_BWCy1JUb2trg3GwC9tpR6CYVbJaPPI/s1067/llu%C3%A7%20lanova%20200%2010+6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV2x36v2hIdGjGPCG0nyGuco2Ol4JPbdlJjSlgNjqUlwbwJg2qadFAMrI8Xw0E6n9w5n84nkFG9zTpJofUIrSiXNal34ynBXca5JROr6o3LqMWXji5I7gUmaBE7pc6H6YKnsw_Zb-K0KJ3S0ORvfryhuoOhk7d_BWCy1JUb2trg3GwC9tpR6CYVbJaPPI/w300-h400/llu%C3%A7%20lanova%20200%2010+6.jpg" width="300" /></a></div><span style="color: #2b00fe;"><b><br /></b></span></div><div style="color: #2b00fe; font-weight: bold;"><b>Ingredients</b></div><div>Lluç ( ventresca )</div><div><div>Oli d ´oliva</div><div>All i julivert picats</div><div>Un raig de vermut blanc sec - o - vi blanc</div><div>Pebre negre</div><div>Sal</div><div style="color: #2b00fe; font-weight: bold;"><br /></div><div style="color: #2b00fe; font-weight: bold;"><b>Preparació</b></div><div>Posarem les ventresques de lluç en un recipient que ens entri a la fregidora, condimentar amb sal i pebre al gust, una mica oli d´oliva......i</div><span><div style="font-weight: bold;"><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; font-size: 13.2px; font-weight: 400;"><br /></span></div><div style="color: #2b00fe; font-weight: bold;"><span face=""Trebuchet MS", Trebuchet, Verdana, sans-serif" style="background-color: white; font-size: 13.2px; font-weight: 400;">Ja les tenim a punt per passar a Lanova.</span></div><div><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;"><span><div style="font-weight: 400;"><div class="separator" style="clear: both; color: #666666; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdwZVHxeGmguNDZexf0pFy0-tQCwtMMrICm9yF1IJwDEzsbCgnU5fKwlFLoI9VnUMFWKuUR45gEnkI-kMzENoyujLp12mKYja8oWSTva7u8FrzAXkGYXDmPAiOGwUcxwVDm-hbcc0aXY0/s1067/Lanova+desembre+2020.jpg" style="color: #888888; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" data-original-height="1067" data-original-width="800" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdwZVHxeGmguNDZexf0pFy0-tQCwtMMrICm9yF1IJwDEzsbCgnU5fKwlFLoI9VnUMFWKuUR45gEnkI-kMzENoyujLp12mKYja8oWSTva7u8FrzAXkGYXDmPAiOGwUcxwVDm-hbcc0aXY0/w101-h135/Lanova+desembre+2020.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" width="101" /></a></div><div style="text-align: justify; text-decoration-line: none;"><a href="http://enrocalacuina.blogspot.com/2021/01/fregidora-d-aire-sense-olilanova.html" style="text-decoration-line: none;"></a><a href="http://enrocalacuina.blogspot.com/2021/01/fregidora-d-aire-sense-olilanova.html" style="font-size: 13.2px; text-decoration-line: none;"><span style="color: black;">http://enrocalacuina.blogspot.com/2021/01/fregidora-d-aire-sense-olilanova.html</span></a></div></div><div style="font-weight: 400; text-align: justify;"><span style="color: #2b00fe;"><br /></span></div><div style="font-weight: 400; text-align: justify;"><span style="color: #2b00fe;">Les hem posat a 200 - 10 minuts, de tant en tant, vigilar, passat aquest temps donar la volta regar amb vi blanc -o- vermut blanc sec, <span style="font-size: 13.2px;">afegir l all i el julivert picats i cuinar uns 5 minuts més.... queda un suquet molt bo per sucar pa.</span></span></div><div style="font-weight: 400; text-align: justify;"><span style="color: #2b00fe;"><br /></span></div><div style="font-weight: 400; text-align: justify;"><span style="color: #2b00fe;"><br /></span></div><div style="font-weight: 400; text-align: justify;"><span style="color: #2b00fe;">* Potencia i temps, sempre serà orientatiu, dependrà del vostre aparell, potencia i volum de producte.</span></div><div style="font-weight: 400; text-align: justify;"><span style="color: #2b00fe;"><br /></span></div><div style="font-weight: 400; text-align: justify;"><span style="color: #2b00fe;"><br /></span></div><div style="font-weight: 400; text-align: justify;"><span style="color: #2b00fe;">* Ep !!, si no en teniu, cap problema, es pot seguir la recepta igualment i l ´últim pas el feu a la paella en oli, o amb la fregidora de tota la vida.</span></div><div style="color: #666666; font-weight: 400; text-align: justify;"><br /></div><div style="font-weight: bold; text-align: justify;"><br /></div><div style="font-weight: bold; text-align: justify;">* Truc</div><div style="text-align: justify;">Si obres una ampolla de vi tant si es blanc com negre i en sobre encara que siguin dos ditets...reserva al rebost, es ideal per condimentar qualsevol plat.</div><div style="color: #666666; text-align: justify;"><br /></div><div><div class="separator" style="clear: both; color: #666666; text-align: center;"><br /></div>Bon profit</div><div style="color: #666666; font-weight: 400;"><br /><span style="background-color: transparent; color: #2b00fe; font-weight: bold;">Aquesta recepta pertany al blog
http://enrocalacuina.blogspot.com/</span></div></span></div></div></span></div><span style="color: #2b00fe; font-weight: bold;">Desitjo que t´agradi, petonets Susanna</span>En Roc a la Cuinahttp://www.blogger.com/profile/01267953621534304429noreply@blogger.com0tag:blogger.com,1999:blog-2740444329323068267.post-30345110026543293022024-03-04T09:52:00.000+01:002024-03-04T09:52:58.359+01:00Xampinyons laminats cuinats a la fregidora d´aire sense greixos " Lanova"<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJm0HJDgxq2HoO6OY-AIyGid_NGql6QvbafSP0JlTi-AE7mlEw7TM4EBGWlK6TYnYHnuWPOa8F9FsfkPFli6S3pX1iduc1tW8CMbkNNbQj9pl0gcrR8e3l7nLvrhZwAVJorBg-HlM1EJmnaBU4X0bQGrBRiIVvuASN3gJBwYVnqIVZfGQWvNj_KlAVi6k/s1067/xampinyons%20laminats%20lanova%20200%2010+5%20-.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJm0HJDgxq2HoO6OY-AIyGid_NGql6QvbafSP0JlTi-AE7mlEw7TM4EBGWlK6TYnYHnuWPOa8F9FsfkPFli6S3pX1iduc1tW8CMbkNNbQj9pl0gcrR8e3l7nLvrhZwAVJorBg-HlM1EJmnaBU4X0bQGrBRiIVvuASN3gJBwYVnqIVZfGQWvNj_KlAVi6k/w300-h400/xampinyons%20laminats%20lanova%20200%2010+5%20-.jpg" width="300" /></a></div><span style="color: #2b00fe;"><b><br /></b></span></div><span><div><span><br /><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><b>Ingredients</b></span></div><div><span>Xampinyons laminats </span></div><div>Sal</div><div>Pebre - opcional</div><div>Oli d´oliva -( si es en espray millor )</div><div>All i julivert picats</div><div><br /></div><div><br /></div><div><div><span style="color: #2b00fe;"><b>* Truc</b></span></div><div>Si entre la base de la cistella i la reixeta posem un parell de papers de cuina, aquests xuclaran l´aigua que deixen anar els xampinyons.</div></div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><b><br /></b></span></div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><b>Preparació</b></span></div><div><span>Els posarem directament sobre la reixeta de la nostre fregidora, així deixaran anar la seva aigua que caurà a sota i no quedarán bullits, els ruixarem amb una mica oli d´oliva, sal i pebre al gust i ......</span></div><div><span style="color: #2b00fe;"><b><br /></b></span></div><div><br /></div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><br /></span></div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><div><span style="font-family: georgia;">Ja els tenim a punt per passar a Lanova.</span></div><div><span style="font-family: georgia;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrqQ5DCOEc-bpP2joTTVWu4dH1Yx-A2FzT-odeb6prk29B3QXTeZmOELNVvplANhMrllna-GE4Mk4WKprs2E1dzCr0dECrAq8DPIEI9W6w8o9YhAPWTmvL5jRsJRaOF-c56v5cHeq5l9tr5jgZl2REC_EGvOXbKyI_jACCmMjJbrDOJyUdtnvJ76CWxmo/s800/Les%20Lanova.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrqQ5DCOEc-bpP2joTTVWu4dH1Yx-A2FzT-odeb6prk29B3QXTeZmOELNVvplANhMrllna-GE4Mk4WKprs2E1dzCr0dECrAq8DPIEI9W6w8o9YhAPWTmvL5jRsJRaOF-c56v5cHeq5l9tr5jgZl2REC_EGvOXbKyI_jACCmMjJbrDOJyUdtnvJ76CWxmo/s320/Les%20Lanova.jpg" width="320" /></a></div><br /><span style="font-family: georgia;"><br /></span></div><div style="background-color: white;"><div style="color: black; font-weight: 400;"><div class="separator" style="clear: both; text-align: center;"><a href="http://enrocalacuina.blogspot.com/2021/01/fregidora-d-aire-sense-olilanova.html" style="color: #888888; font-family: georgia; text-align: left; text-decoration-line: none;">http://enrocalacuina.blogspot.com/2021/01/fregidora-d-aire-sense-olilanova.html</a></div></div><div style="font-weight: 400;"><span style="font-family: georgia;"><br /></span></div><div style="font-weight: 400;"><span style="font-family: georgia;">Els hem posat a 200 - 10 minuts, de tant en tant, vigilar i remenar, passats aquest temps, condimentar amb all i julivert per sobre, i cuinar uns 5 minuts més. </span></div><div style="font-weight: 400;"><span style="font-family: georgia;"><br /></span></div><div style="font-weight: 400;"><span style="font-family: georgia;">* Potencia i temps, sempre serà orientatiu, dependrà del vostre aparell, potencia i volum de producte.</span></div><div style="font-weight: 400;"><span style="font-family: georgia;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKDgAKrLUQfbZrzkGXgaM4EoZAp86lFDOlCpJtHRk-lI3xGzNwAxoY1Nf-WeKg3AaVXhwtlGteYiRR1pra7KIeXnaCtxTJRcnfY6S-5aa_plOxtMEmHLF8uoMRtaASzbqg_maZmX4eBd7pSdvK2Tk-qdHzMx5HgVMBhs2NGxoYHSCyQOAdadtl1Ze5rs/s800/XUXUS%20D%20OLI%20PER%20FREGIDORA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="558" data-original-width="800" height="139" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKDgAKrLUQfbZrzkGXgaM4EoZAp86lFDOlCpJtHRk-lI3xGzNwAxoY1Nf-WeKg3AaVXhwtlGteYiRR1pra7KIeXnaCtxTJRcnfY6S-5aa_plOxtMEmHLF8uoMRtaASzbqg_maZmX4eBd7pSdvK2Tk-qdHzMx5HgVMBhs2NGxoYHSCyQOAdadtl1Ze5rs/w200-h139/XUXUS%20D%20OLI%20PER%20FREGIDORA.jpg" width="200" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="background-color: transparent;">Bon profit</span></span></div></div></span></div></span></div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><b><br /></b></span></div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><b><br /></b></span></div><div style="color: #2b00fe; font-weight: bold;">Aquesta recepta pertany al blog
http://enrocalacuina.blogspot.com/</div><span style="color: #2b00fe; font-weight: bold;">Desitjo que t´agradi, petonets Susanna</span></span>En Roc a la Cuinahttp://www.blogger.com/profile/01267953621534304429noreply@blogger.com0tag:blogger.com,1999:blog-2740444329323068267.post-43708243401100927712024-03-03T18:54:00.003+01:002024-03-03T19:05:43.888+01:00Es temps de ....Mimoses ( Acacia Dealbata )<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnOKBRy5QKqKN4QvAKQl-733oza80ZwAoi9Sc7x_-l65Qlf9PoLEPSnM2J1y2v3Slcbty8vSThG50ULd6282_vZWEySNEqNnsE0dPMTkX2_XNBCmdKkVLymYl7bXbnyT6RUFWnDtwbfdGJmZiOfZ_5kelSQDY7n_mJWEBVD4NA4vtLsety2UI6Z8vM9C8/s1067/2024%20Mimosa.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnOKBRy5QKqKN4QvAKQl-733oza80ZwAoi9Sc7x_-l65Qlf9PoLEPSnM2J1y2v3Slcbty8vSThG50ULd6282_vZWEySNEqNnsE0dPMTkX2_XNBCmdKkVLymYl7bXbnyT6RUFWnDtwbfdGJmZiOfZ_5kelSQDY7n_mJWEBVD4NA4vtLsety2UI6Z8vM9C8/w480-h640/2024%20Mimosa.jpg" width="480" /></a></div><div style="font-weight: 700; text-align: justify;"><span style="color: #2b00fe; font-size: medium;"><br /></span></div></div><div style="text-align: justify;"><b><span style="color: #2b00fe; font-family: georgia; font-size: medium;">Avui no serà de cuina,....serà de flors...</span></b></div><div style="text-align: justify;"><b><span style="color: #2b00fe; font-family: georgia; font-size: medium;"><br /></span></b></div><div style="text-align: justify;"><b><span style="color: #2b00fe; font-family: georgia; font-size: medium;">Es temps de Mimoses....des de sempre ni han dos colors que m ´ han fascinat mes que els altres ...el groc i el verd...al marge de que m´encanten tots i tots, aquests dos sempre d´una manera o una d´altre han estat mes presents a la meva vida...jo sempre dic el groc del sol i el verd de la Natura.</span></b></div><div style="text-align: justify;"><b><span style="font-family: georgia;"><br /></span></b></div><div style="text-align: justify;"><b><span style="font-family: georgia;">Les flors grogues d´aquest arbre que pot arribar a medir fins a uns 12 metres, sempre m han semblat precioses, aquestes boletes petites esponjoses i perfumades en avisen que la Primavera ja es a prop.</span></b></div><div style="text-align: justify;"><b><span style="font-family: georgia;"><br /></span></b></div><div style="text-align: justify;"><b><span style="font-family: georgia;">Sembla ser que el seu lloc d´origen es Tasmània i Austràlia, i va ser l ´ explorador James Cook qui la va portar a França en el Segle XIX, aquest arbre actualmente es pot trovar en jardins de tot el món.</span></b></div><div style="text-align: justify;"><u><b><span style="font-family: georgia;"><br /></span></b></u></div><div style="text-align: justify;"><b><u><span style="color: #2b00fe; font-family: georgia;">Propietats i virtuts </span></u></b><b><span style="background-color: white; font-family: georgia;">Dins de la medicina ..</span></b></div><div style="text-align: justify;"><b><span style="background-color: white; font-family: georgia;"><br /></span></b></div><div style="text-align: justify;"><span style="background-color: white;"><span style="text-align: left;"><b><span style="font-family: georgia;">Es cicatritzant, astringent, enforteix el cuir cabellut, es anti-inflamatori, </span></b></span><b><span style="font-family: georgia;">rejoveniment de la pell, els natius ja feien servir la seva escorça esmicolada per cicatritzar ferides, ja que regenera la pell.</span></b></span></div><div><div style="text-align: justify;"><span><b><span style="background-color: white; font-family: georgia;"><br /></span></b></span></div><div style="text-align: justify;"><span><b><span style="background-color: white; font-family: georgia;">També es fan perfums i sabons.</span></b></span></div><div style="text-align: justify;"><b><span style="background-color: white; font-family: georgia;"> </span></b></div><div style="text-align: justify;"><b><span style="font-family: georgia;"><span style="background-color: white;">La</span> seva flor significa: Elegància, tendresa, magnificència , amistat. a més l ´energia femenina,........... </span></b></div><div style="text-align: justify;"><b><span style="color: #800180; font-family: georgia;"><br /></span></b></div><div style="text-align: justify;"><span style="color: #800180; font-family: georgia;"><a href="https://enrocalacuina.blogspot.com/search/label/DIA%20INTERNACIONAL%20DE%20LA%20DONA"><b>Es considerada l ´ emblema del Dia Internacional de la Dona que es celebra cada any el 8 de Març.</b></a></span></div><div style="text-align: justify;"><b><span style="font-family: georgia;"><br /></span></b></div><div style="text-align: justify;"><b><span style="font-family: georgia;">Aquest arbre es un gran fixador de terrenys, també la seva fusta es de gran estima, </span></b></div><span style="background-color: whitesmoke; font-family: georgia;"><div style="text-align: justify;"><b> </b></div></span><div style="text-align: justify;"><span style="font-family: georgia;"><b> A partir d´ara segur que es miraran aquest arbre tant preciós amb uns altres ulls.</b></span></div></div><div style="color: #2b00fe; font-weight: bold; text-align: justify;"><span style="color: #2b00fe; font-family: georgia;"><b><br /></b></span></div><span style="font-family: georgia;"><b style="color: #2b00fe;"><div style="text-align: justify;"><b>Aquesta informació pertany al blog
http://enrocalacuina.blogspot.com/</b></div></b><b style="color: #2b00fe;"><div style="text-align: justify;"><b>Desitjo que t´agradi, petonets Susanna</b></div></b></span>En Roc a la Cuinahttp://www.blogger.com/profile/01267953621534304429noreply@blogger.com0tag:blogger.com,1999:blog-2740444329323068267.post-19642881612848617542024-03-02T09:43:00.003+01:002024-03-02T09:43:55.260+01:00Amanida d´endívies, pinya, pastanaga, olives, nabius, cogombres, bitxo i formatge <div><span style="color: #2b00fe;"><b><br /></b></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSGYz7W_RXGtIAblDht8BWQQX1i2SISGI3nYnefVbDT0pDCGSu_PYZ6C_3ddh6x2ysTmvFxuOaJ84G1poFmW18L-Y966HLTRW7i1flfmVjO7rSaDWLBxPB3orUq_8Fh1hfjvdfP5yy4ZBo0TpxEsAXLMQI2TCdYoVYkDpCHIj1V2GXarJEub18CB1PDoA/s800/Amanida%20de%20endivies,%20nabius,%20cogombres,%20bitxo,%20olives,%20pinys%20pastanaga%20i%20formatge.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSGYz7W_RXGtIAblDht8BWQQX1i2SISGI3nYnefVbDT0pDCGSu_PYZ6C_3ddh6x2ysTmvFxuOaJ84G1poFmW18L-Y966HLTRW7i1flfmVjO7rSaDWLBxPB3orUq_8Fh1hfjvdfP5yy4ZBo0TpxEsAXLMQI2TCdYoVYkDpCHIj1V2GXarJEub18CB1PDoA/w400-h300/Amanida%20de%20endivies,%20nabius,%20cogombres,%20bitxo,%20olives,%20pinys%20pastanaga%20i%20formatge.jpg" width="400" /></a></div></div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><b><br /></b></span></div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><b><br /></b></span></div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><b><br /></b></span></div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><b><a href="https://enrocalacuina.blogspot.com/2024/03/nabiuspropietats-i-virtuts.html">https://enrocalacuina.blogspot.com/2024/03/nabiuspropietats-i-virtuts.html</a><br /></b></span></div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><b><a href="https://enrocalacuina.blogspot.com/search/label/AMANIDES%20DELICIOSES">https://enrocalacuina.blogspot.com/search/label/AMANIDES%20DELICIOSES</a><br /></b></span></div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><a href="https://enrocalacuina.blogspot.com/2024/01/pastanaga-en-conserva-de-vinagre.html">https://enrocalacuina.blogspot.com/2024/01/pastanaga-en-conserva-de-vinagre.html</a><br /></span></div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><b><br /></b></span></div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><b>Ingredients</b></span></div><div><span>Endívies</span></div><div><span>Pinya natural</span></div><div>Pastanaga ratllada</div><div>Nabius</div><div>Cogombres</div><div>Bitxo</div><div>Formatge a daus</div><div>Oli d´oliva</div><div>Vinagre del bo - opcional-</div><div>Sal</div><div> </div><div style="color: #2b00fe; font-weight: bold;"><b>Preparació</b></div><div>Tant senzill i fàcil com tallar els ingredients al nostre gust, condimentar amb sal i oli d´oliva, distribuir en un plat - o - safata de forma elegant i gaudir......qui diu que les amanides son avorrides ?</div><div><br /></div><div>Bon profit</div><div><br style="background-color: white; color: #666666; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px;" /></div><div style="color: #2b00fe; font-weight: bold;"><b>Aquesta recepta pertany al blog
http://enrocalacuina.blogspot.com/</b></div><b style="color: #2b00fe;">Desitjo que t´agradi, petonets Susanna</b>En Roc a la Cuinahttp://www.blogger.com/profile/01267953621534304429noreply@blogger.com0tag:blogger.com,1999:blog-2740444329323068267.post-85000273024783742032024-03-02T09:41:00.000+01:002024-03-02T09:41:20.607+01:00Nabius....propietats i virtuts<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUKO8p8vAAO3ZoZlMifWCD2pfJTqEV1fNJ039xLDKKjMBt-a4rnpZ3qSSkfoLCqWVfRIeLnDaEheZeW46xwjDtqQlebNMuFPZn2s_j-NUaOJde7mkU_FWVYClIX8mos54N3hIbqjJpfIzVMYk6mTuxW4VId4IJOlxc6xEnKPZOxy2jtQr5-8z1jtbz2lY/s800/nabius%20-.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUKO8p8vAAO3ZoZlMifWCD2pfJTqEV1fNJ039xLDKKjMBt-a4rnpZ3qSSkfoLCqWVfRIeLnDaEheZeW46xwjDtqQlebNMuFPZn2s_j-NUaOJde7mkU_FWVYClIX8mos54N3hIbqjJpfIzVMYk6mTuxW4VId4IJOlxc6xEnKPZOxy2jtQr5-8z1jtbz2lY/w400-h300/nabius%20-.jpg" width="400" /></a></div><span style="color: #2b00fe;"><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: justify;"><br /></div><b><div style="text-align: justify;"><b>Nabius...propietats i virtuts</b></div></b></span></span></div><div style="text-align: justify;"><span style="color: #2b00fe; font-family: georgia;"><b><br /></b></span></div><div style="text-align: justify;"><span style="font-family: georgia;"><b>Sembla ser que els natius americans ja coneixien els nabius i eren part de la seva alimentació básica ...això en el Segle XVI... al arribar els colons d´Europa els varen descobrir i els varen incloure també a la seva alimentació.</b></span></div><div style="text-align: justify;"><span style="font-family: georgia;"><b><br /></b></span></div><div style="text-align: justify;"><span style="font-family: georgia;"><b>Aquestes baies creixen en arbustos de poca alçada, pel que la seva recolecta no es complicada....ni han de diferents formen i colors, encara que això no fa variar massa les seves propietats.</b></span></div><div style="text-align: justify;"><span style="font-family: georgia;"><b><br /></b></span></div><div style="text-align: justify;"><span style="font-family: georgia;"><b>Actualment es un cultiu que ja està introduït a la península, pel seu clima i situació, les terres de Huelva li son favorables.</b></span></div><div style="text-align: justify;"><b><span style="font-family: georgia;"><br /></span></b></div><div style="text-align: justify;"><b><span style="font-family: georgia;">Com a propietats .....Font de vitamines K i C, com la gran majoria de fruits del bosc, son baixes en sucres, tenen flavonoides, àcids benzoic i ursòlic...que son els responsables de les seves virtuts.... antioxidants i antiinflamatòries.</span></b></div><div style="text-align: justify;"><b><span style="font-family: georgia;"><br /></span></b></div><div style="text-align: justify;"><b><span style="font-family: georgia;">Sembla ser que funcionen pel tractament d´infecció d´orina sempre que no sigui greu, en forma de pastilles, suc, càpsules...<span style="color: #2b00fe;">.</span></span></b><span style="color: #2b00fe; font-family: georgia;"><b><u>si o es , millor anar a veure al vostre metge,</u></b></span></div><div style="text-align: justify;"><b><span style="font-family: georgia;"><br /></span></b></div><div style="text-align: justify;"><b><span style="font-family: georgia;">Al mercat es troben.... frescos, en conserva, congelats, en confitures, deshidratats...NO teniu cap excusa per passa de llarg.</span></b></div><div style="text-align: justify;"><b><span style="font-family: georgia;"><br /></span></b></div><div style="text-align: justify;"><b><span style="font-family: georgia;">Es evident que com millor podem gaudir totalment de les seves propietats i virtuts es menjar aquesta fruita en cru.</span></b></div><div style="text-align: justify;"><b><span style="font-family: georgia;"><br /></span></b></div><div style="text-align: justify;"><b><span style="font-family: georgia;"><br /></span></b></div><div style="text-align: justify;"><b><span style="font-family: georgia;"><br /></span></b></div><div style="text-align: justify;"><b style="color: #2b00fe;"><span style="font-family: georgia;">Aquesta informació pertany al blog
http://enrocalacuina.blogspot.com/</span></b></div><span style="color: #2b00fe; font-family: georgia;"><div style="text-align: justify;"><b>Desitjo que t´agradi, petonets Susanna</b></div></span>En Roc a la Cuinahttp://www.blogger.com/profile/01267953621534304429noreply@blogger.com0tag:blogger.com,1999:blog-2740444329323068267.post-62229368378787646882024-03-01T08:42:00.000+01:002024-03-01T08:42:49.763+01:00Truita de fesols de Santa Pau <div><span style="color: #2b00fe;"><b><br /></b></span></div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqBMNM9GsQ9Sp5wBJTOUlnzqNKoWuE3atkEeY8e5HHkRDaYhikCr1zIf2eWneh6Z7RAfFaBjY1RKwKFZ0TcbVdc8iE5dlgLDc06J1w5rqJ1DKZATbsf3yXl5FmHqtDnj27KwZxHkHINCepWrefeMkTrWk2IkAmkrS2cOtMvZ_a9cSNDiB2APnVPijUCjQ/s800/Truita%20de%20fesols%20de%20Santa%20Pau.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="484" data-original-width="800" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqBMNM9GsQ9Sp5wBJTOUlnzqNKoWuE3atkEeY8e5HHkRDaYhikCr1zIf2eWneh6Z7RAfFaBjY1RKwKFZ0TcbVdc8iE5dlgLDc06J1w5rqJ1DKZATbsf3yXl5FmHqtDnj27KwZxHkHINCepWrefeMkTrWk2IkAmkrS2cOtMvZ_a9cSNDiB2APnVPijUCjQ/w400-h243/Truita%20de%20fesols%20de%20Santa%20Pau.jpg" width="400" /></a></div><br /><b><br /></b></span></div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc1au74E7-qZqumO-z_6wC7Oxv9LEmqZwa7UUqn-ZvvpB32zu198Ju8cAlZyBj8af31yLeumv6QQ6fdFh6QOVrsCZdmxlTkaqwG5psx7ld5dUWMKpGMbu7cI2R8sK6MPL8DprrsCbgsRcH6jsCKsO0nKwLbRm40PLe_PIhlq2R-jO-e0KZOs4h4O5MdKw/s800/Truita%20de%20fesols%20de%20Santa%20Pau2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc1au74E7-qZqumO-z_6wC7Oxv9LEmqZwa7UUqn-ZvvpB32zu198Ju8cAlZyBj8af31yLeumv6QQ6fdFh6QOVrsCZdmxlTkaqwG5psx7ld5dUWMKpGMbu7cI2R8sK6MPL8DprrsCbgsRcH6jsCKsO0nKwLbRm40PLe_PIhlq2R-jO-e0KZOs4h4O5MdKw/w400-h300/Truita%20de%20fesols%20de%20Santa%20Pau2.jpg" width="400" /></a></div><br /><b><br /></b></span></div><div style="color: #2b00fe; font-weight: bold; text-align: justify;"><span style="color: #2b00fe; font-family: georgia; font-size: medium;"><b><br /></b></span></div><div><div style="color: #2b00fe; font-weight: bold; text-align: justify;"><span style="font-family: georgia; font-size: medium;"><b style="background-color: white; color: #666666;"><span style="color: blue;">I</span></b><span style="background-color: white; color: blue; font-weight: 400;"><b>ngredients</b></span></span></div><span style="font-family: georgia; font-size: medium;"><span style="background-color: white; font-weight: 400;"><div style="text-align: justify;">Ous</div></span><span style="background-color: white; font-weight: 400;"><div style="text-align: justify;">Fesols de Santa Pau bullits ( també es pot fer amb fesols del ganxet )</div></span><span style="background-color: white; font-weight: 400;"><div style="text-align: justify;">Sal</div></span><span style="background-color: white; font-weight: 400;"><div style="text-align: justify;">Oli d´oliva</div></span></span><div style="text-align: justify;"><span style="color: #666666;"><span style="font-family: georgia; font-size: medium;"><br /></span></span></div><span style="font-family: georgia; font-size: medium;"><span style="background-color: white; color: blue; font-weight: 400;"><b>Preparació</b></span><br style="background-color: white; color: #666666; font-weight: 400;" /><span style="background-color: white; font-weight: 400;">Sofregir els fesols amb una mica d´oli d´oliva, condimentar de sal al gust, batre els ous, barrejar amb els fesols, fer la truita daurada al gust.</span><br style="background-color: white; font-weight: 400;" /><br style="background-color: white; font-weight: 400;" /><span style="background-color: white; font-weight: 400;">Un àpat ràpid, sa i boníssim .....,.hummm ( ideal per la carmanyola...)</span></span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="color: #2b00fe; font-family: georgia; font-size: medium;"><b>* Truc</b></span></div><div><span style="font-family: georgia; font-size: medium;">Perqué ens quedin sempre unes truites així de precioses, lo ideal es tenir una paella única i exclusivament per fer truites, la de casa es de 20 cm, i queden perfectes.</span></div><div><span style="font-family: georgia; font-size: medium;"><br style="background-color: white; font-weight: 400;" /><br style="background-color: white; font-weight: 400;" /><span style="background-color: white; font-weight: 400;">Bon profit</span></span></div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe; font-family: georgia; font-size: medium;"><b><br /></b></span></div><div style="color: #2b00fe; font-weight: bold;"><span style="font-family: georgia;"><span style="font-size: medium;">Aquesta recepta pertany al blog
http://enrocalacuina.blogspot.com/</span></span></div><div style="text-align: justify;"><span style="color: #2b00fe; font-weight: bold;"><span style="font-family: georgia; font-size: medium;">Desitjo que t´agradi, petonets Susanna</span></span></div>En Roc a la Cuinahttp://www.blogger.com/profile/01267953621534304429noreply@blogger.com0tag:blogger.com,1999:blog-2740444329323068267.post-16609715142208795902024-02-29T09:15:00.000+01:002024-02-29T09:15:18.764+01:00Truita a l ´estil japonès....versió Mediterrània de formatge<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRBdT4U3yavl8mh2-MCW5Pgq7sUD4PCjxQO9u7lkKmfV3fySXPW3U7PnnRv5ZK10cr2nj-V-LwsxJV2lyKkUMBcQZYNaeNnuE38QIMWNLMz614JcMCLai7M4gT8QmFKEohpMWs9PQEx5IytAv-LWqVg7m0GhR_3ImQFUKWpm3H6-3sO9aoNStBSM0nPRg/s800/truites%20japoneses%20de%20ceba%20i%20formatge.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRBdT4U3yavl8mh2-MCW5Pgq7sUD4PCjxQO9u7lkKmfV3fySXPW3U7PnnRv5ZK10cr2nj-V-LwsxJV2lyKkUMBcQZYNaeNnuE38QIMWNLMz614JcMCLai7M4gT8QmFKEohpMWs9PQEx5IytAv-LWqVg7m0GhR_3ImQFUKWpm3H6-3sO9aoNStBSM0nPRg/w400-h300/truites%20japoneses%20de%20ceba%20i%20formatge.jpg" width="400" /></a></div><span style="color: #2b00fe;"><b><br /></b></span></div><span style="color: #2b00fe;"><b><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlColHynKqy9sNKBYyr0iZKPwHsGlDwqkngfsNwY6-DdyGvInSS0AQhfmG7Cnyj8e1FwnStRz2XbMzRBd83U6dFWmNHDs8d-mjrAjJ1VrdPmrTEhWIkjuKCIc2qSKVMG07el037zr2M9Y1tJJhi7kXgWcXqHwPRlx7MO5lFXYVwzW11lh-6NFgAYgG1cY/s800/paella%20japonesa.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="460" data-original-width="800" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlColHynKqy9sNKBYyr0iZKPwHsGlDwqkngfsNwY6-DdyGvInSS0AQhfmG7Cnyj8e1FwnStRz2XbMzRBd83U6dFWmNHDs8d-mjrAjJ1VrdPmrTEhWIkjuKCIc2qSKVMG07el037zr2M9Y1tJJhi7kXgWcXqHwPRlx7MO5lFXYVwzW11lh-6NFgAYgG1cY/s320/paella%20japonesa.jpg" width="320" /></a></div><span style="color: #2b00fe;"><br /><b><br /></b></span></div><div><span style="color: #2b00fe;"><b><br /></b></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCbNTwTp1B04R8lOwx0u_S852LehazL1CXayMl_r-mgrxJD_VC9Up_fonzZX4Cd0XP-cfbeRFGRPI4_i1Vv238ewHtWv73b3GscGoieLJlCgqO_WJDqNF8M8ReOt6HtNczVE_MmVytqqmQT6G8MPRvx3DV7ciYWkaSBWHXtNtWe0ke0OcNslkscuswB94/s800/truita%20japonesas%20ingredients%20i%20materials.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCbNTwTp1B04R8lOwx0u_S852LehazL1CXayMl_r-mgrxJD_VC9Up_fonzZX4Cd0XP-cfbeRFGRPI4_i1Vv238ewHtWv73b3GscGoieLJlCgqO_WJDqNF8M8ReOt6HtNczVE_MmVytqqmQT6G8MPRvx3DV7ciYWkaSBWHXtNtWe0ke0OcNslkscuswB94/s320/truita%20japonesas%20ingredients%20i%20materials.jpg" width="320" /></a></div><span style="color: #2b00fe;"><b><br /></b></span></div><div><div><span style="color: #2b00fe;"><br /></span></div><div><span style="color: #2b00fe;"><a href=" https://enrocalacuina.blogspot.com/2024/02/paella-tamagoyaki-la-ideal-per-preparar.html"> https://enrocalacuina.blogspot.com/2024/02/paella-tamagoyaki-la-ideal-per-preparar.html</a><br /><b><br /></b></span></div><div><b style="text-align: justify;"><span style="font-size: medium;">La seva forma rectangular ens dona facilitat per fer aquesta la truita enrotllada, la tenim que preparar d´una manera tant especial com curiosa i divertida.......però es super fácil de fer......</span></b></div><div style="color: black; font-weight: 400;"><div style="color: #2b00fe; text-align: justify;"><br /></div><div style="color: #2b00fe; text-align: justify;"><span style="color: #2b00fe;"><b><br /></b></span></div><div style="color: #2b00fe; text-align: justify;"><span style="color: #2b00fe;"><b>Necessitem:</b></span></div><div style="text-align: justify;">Una paella Tamagoyaki</div><div style="text-align: justify;">Una mica d´oli d´oliva ...en espray va molt bé - o - unes gotes escampades amb un pinzell de silicona.</div><div style="text-align: justify;">Una petita espàtula -de silicona millor- que ens ajudarà a anar enrotllant la truita</div><div style="text-align: justify;">Sal al gust</div><div style="text-align: justify;">Una gerreta si te bec - millor- que ens ajudarà a dosificar els ous a la paella</div><div style="text-align: justify;">Formatge tallat molt petit o ratllat</div><div style="text-align: justify;"><span style="color: #2b00fe;"><b><br /></b></span></div><div style="text-align: justify;"><span style="color: #2b00fe;"><b>Preparació</b></span></div><div style="text-align: justify;">En primer lloc tenim que batre els ous que volem fer servir per fer la truita, a casa normalmente son dos....un cop batuts i els passarem a la gerreta.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Escalfar la paella tamagoyaki amb unes gotes d´oli d´oliva i quan ja estigui calenta...podem començar a fer la truita.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Posarem una capa molt prima d´ou batut que cobreixi tota la base de la paella, quan ja comenci a quallar amb l ´ajuda de l´espàtula començarem des de la part on està el mànec a enrotllar-la i l ´estirem cap a nosaltres, ara abocarem una segona capa molt prima d´ou batut que quedará enganxat amb aquesta primera capa que hem fet, enrotllar altre cop, tornarem a repetir la mateixa operació, una tercera capa fina d´ou batut.......tornarem a enrotllar quan ja estigui quallat l´ou, i repetirem posant més ou batut, així fins que acabem amb tot el contingut de la gerreta, ..mentre la truita anirà augmentant de volum per les diverses capes d´ou batut i aconseguim una consistencia apreciable de gruix..</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">* Entre tanda i tanda també i anirem incorporant el formatge</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">* Es pot servir sencera o a rodanxes que es com o fan ells, ja sabeu que tot o mengen amb bastonets.</div><div style="text-align: justify;">* A rodanxes queda molt bé a taula per fer uns entrants o aperitius..</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="text-align: left;">Bon profit</span></div></div></div><div><span style="color: #2b00fe;"><b><br /></b></span></div><div><span style="color: #2b00fe;"><b><br /></b></span></div>Aquesta recepta pertany al blog
http://enrocalacuina.blogspot.com/
<br />Desitjo que t´agradi, petonets Susanna</b></span>En Roc a la Cuinahttp://www.blogger.com/profile/01267953621534304429noreply@blogger.com0tag:blogger.com,1999:blog-2740444329323068267.post-42507482686048854262024-02-29T09:14:00.002+01:002024-02-29T09:14:30.853+01:00Truita a l´estil japonès....en versió Mediterrània de ceba escalivada<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXd13Fh1DzuQ_9crLKze9wSGgv27r9-tpeM0T4zD459LCTFkaSzbjxUzA1CkGa1nQr-B6k-ZsTReTQYYn0HMTHm7XOQiP7_ow5mLRRPJQPuyoUn-mfF67iOxrje0_kBALvtEqBLWnBjot7GG6ql3ejj-RN3gTQde81xajPQ5OSXkDxCnRHXv3St5Eh1T4/s800/truita%20japonesa%20de%20ceba%20escalivada.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXd13Fh1DzuQ_9crLKze9wSGgv27r9-tpeM0T4zD459LCTFkaSzbjxUzA1CkGa1nQr-B6k-ZsTReTQYYn0HMTHm7XOQiP7_ow5mLRRPJQPuyoUn-mfF67iOxrje0_kBALvtEqBLWnBjot7GG6ql3ejj-RN3gTQde81xajPQ5OSXkDxCnRHXv3St5Eh1T4/w400-h300/truita%20japonesa%20de%20ceba%20escalivada.jpg" width="400" /></a></div><span style="color: #2b00fe;"><b><br /></b></span></div><span><div style="color: #2b00fe; font-weight: bold;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlColHynKqy9sNKBYyr0iZKPwHsGlDwqkngfsNwY6-DdyGvInSS0AQhfmG7Cnyj8e1FwnStRz2XbMzRBd83U6dFWmNHDs8d-mjrAjJ1VrdPmrTEhWIkjuKCIc2qSKVMG07el037zr2M9Y1tJJhi7kXgWcXqHwPRlx7MO5lFXYVwzW11lh-6NFgAYgG1cY/s800/paella%20japonesa.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="460" data-original-width="800" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlColHynKqy9sNKBYyr0iZKPwHsGlDwqkngfsNwY6-DdyGvInSS0AQhfmG7Cnyj8e1FwnStRz2XbMzRBd83U6dFWmNHDs8d-mjrAjJ1VrdPmrTEhWIkjuKCIc2qSKVMG07el037zr2M9Y1tJJhi7kXgWcXqHwPRlx7MO5lFXYVwzW11lh-6NFgAYgG1cY/s320/paella%20japonesa.jpg" width="320" /></a></div><span style="color: #2b00fe;"><b><br /></b></span></div><div style="color: #2b00fe; font-weight: bold;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCbNTwTp1B04R8lOwx0u_S852LehazL1CXayMl_r-mgrxJD_VC9Up_fonzZX4Cd0XP-cfbeRFGRPI4_i1Vv238ewHtWv73b3GscGoieLJlCgqO_WJDqNF8M8ReOt6HtNczVE_MmVytqqmQT6G8MPRvx3DV7ciYWkaSBWHXtNtWe0ke0OcNslkscuswB94/s800/truita%20japonesas%20ingredients%20i%20materials.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCbNTwTp1B04R8lOwx0u_S852LehazL1CXayMl_r-mgrxJD_VC9Up_fonzZX4Cd0XP-cfbeRFGRPI4_i1Vv238ewHtWv73b3GscGoieLJlCgqO_WJDqNF8M8ReOt6HtNczVE_MmVytqqmQT6G8MPRvx3DV7ciYWkaSBWHXtNtWe0ke0OcNslkscuswB94/s320/truita%20japonesas%20ingredients%20i%20materials.jpg" width="320" /></a></div><span style="color: #2b00fe;"><br /><b><br /></b></span></div><div style="color: #2b00fe; font-weight: bold;"><b style="text-align: justify;"><span style="font-size: medium;">La seva forma rectangular ens dona facilitat per fer aquesta la truita enrotllada, la tenim que preparar d´una manera tant especial com curiosa i divertida.......però es super fácil de fer......</span></b></div><div><div style="text-align: justify;"><span style="color: #0000ee; font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="color: #0000ee; font-size: medium;"><a href="https://enrocalacuina.blogspot.com/2024/01/cebes-grosses-escalivades-amb-la.html">https://enrocalacuina.blogspot.com/2024/01/cebes-grosses-escalivades-amb-la.html</a><br /></span></div><div style="text-align: justify;"><span style="color: #0000ee;"><a href=" https://enrocalacuina.blogspot.com/2024/02/paella-tamagoyaki-la-ideal-per-preparar.html"> https://enrocalacuina.blogspot.com/2024/02/paella-tamagoyaki-la-ideal-per-preparar.html</a><br /></span></div><div style="color: #2b00fe; text-align: justify;"><span style="color: #2b00fe;"><b><br /></b></span></div><div style="color: #2b00fe; text-align: justify;"><span style="color: #2b00fe;"><b>Necessitem:</b></span></div><div style="color: black; font-weight: 400; text-align: justify;">Una paella Tamagoyaki</div><div style="color: black; font-weight: 400; text-align: justify;">Una mica d´oli d´oliva ...en espray va molt bé - o - unes gotes escampades amb un pinzell de silicona.</div><div style="color: black; font-weight: 400; text-align: justify;">Una petita espàtula -de silicona millor- que ens ajudarà a anar enrotllant la truita</div><div style="color: black; font-weight: 400; text-align: justify;">Sal al gust</div><div style="color: black; font-weight: 400; text-align: justify;">Una gerreta si te bec - millor- que ens ajudarà a dosificar els ous a la paella</div><div style="color: black; font-weight: 400; text-align: justify;">Ceba escalivada, tallada molt petita..... ...- nosaltres l hem feta amb la fregidora d´aire Lanova -</div><div style="color: black; font-weight: 400; text-align: justify;"><span style="color: #2b00fe;"><b><br /></b></span></div><div style="color: black; font-weight: 400; text-align: justify;"><span style="color: #2b00fe;"><b>Preparació</b></span></div><div style="color: black; font-weight: 400; text-align: justify;">En primer lloc tenim que batre els ous que volem fer servir per fer la truita, a casa normalmente son dos....un cop batuts i els passarem a la gerreta.</div><div style="color: black; font-weight: 400; text-align: justify;"><br /></div><div style="color: black; font-weight: 400; text-align: justify;">Escalfar la paella tamagoyaki amb unes gotes d´oli d´oliva i quan ja estigui calenta...podem començar a fer la truita.</div><div style="color: black; font-weight: 400; text-align: justify;"><br /></div><div style="color: black; font-weight: 400; text-align: justify;">Posarem una capa molt prima d´ou batut que cobreixi tota la base de la paella, quan ja comenci a quallar amb l ´ajuda de l´espàtula començarem des de la part on està el mànec a enrotllar-la i l ´estirem cap a nosaltres, ara abocarem una segona capa molt prima d´ou batut que quedará enganxat amb aquesta primera capa que hem fet, enrotllar altre cop, tornarem a repetir la mateixa operació, una tercera capa fina d´ou batut.......tornarem a enrotllar quan ja estigui quallat l´ou, i repetirem posant més ou batut, així fins que acabem amb tot el contingut de la gerreta, ..mentre la truita anirà augmentant de volum per les diverses capes d´ou batut i aconseguim una consistencia apreciable de gruix..</div><div style="color: black; font-weight: 400; text-align: justify;"><br /></div><div style="color: black; font-weight: 400; text-align: justify;">* Entre tanda i tanda també i anirem incorporant la ceba tallada molt petita.</div><div style="color: black; font-weight: 400; text-align: justify;"><br /></div><div style="color: black; font-weight: 400; text-align: justify;"><br /></div><div style="color: black; font-weight: 400; text-align: justify;">* Es pot servir sencera o a rodanxes que es com o fan ells, ja sabeu que tot o mengen amb bastonets.</div><div style="color: black; font-weight: 400; text-align: justify;">* A rodanxes queda molt bé a taula per fer uns entrants o aperitius..</div><div style="color: black; font-weight: 400; text-align: justify;"><br /></div><div style="text-align: justify;"><span style="text-align: left;">Bon profit</span></div></div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><b><br /></b></span></div><b style="color: #2b00fe;">Aquesta recepta pertany al blog
http://enrocalacuina.blogspot.com/
</b><br /><b style="color: #2b00fe;">Desitjo que t´agradi, petonets Susanna</b></span>En Roc a la Cuinahttp://www.blogger.com/profile/01267953621534304429noreply@blogger.com0tag:blogger.com,1999:blog-2740444329323068267.post-13826516376807756042024-02-29T09:10:00.004+01:002024-02-29T09:10:43.010+01:00Truita a l ´estil japonès.....versió Mediterrània...la clàssica nomes ou<div><span style="color: #2b00fe;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiwkXUP48LwEJ31Ho1QeNOrzXXmhpweiZgWDLoUtKXIHF8TuRMbx0YkcDb7f1juRxte8yZrOdKHG7PHUAA8yMmcZb1t96QwCbbu5MvDtc68kyE4PsKlA7_32BJ0YsE_48qBjI91Au4R4qOicSIzRjpdXsvNvPuMCeq7bcjv89gDo8o9Mgbn-GJ8bfl9dI/s800/Truita%20japonesa%20cl%C3%A0ssica.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiwkXUP48LwEJ31Ho1QeNOrzXXmhpweiZgWDLoUtKXIHF8TuRMbx0YkcDb7f1juRxte8yZrOdKHG7PHUAA8yMmcZb1t96QwCbbu5MvDtc68kyE4PsKlA7_32BJ0YsE_48qBjI91Au4R4qOicSIzRjpdXsvNvPuMCeq7bcjv89gDo8o9Mgbn-GJ8bfl9dI/w400-h300/Truita%20japonesa%20cl%C3%A0ssica.jpg" width="400" /></a></div><br /><b><br /></b></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlColHynKqy9sNKBYyr0iZKPwHsGlDwqkngfsNwY6-DdyGvInSS0AQhfmG7Cnyj8e1FwnStRz2XbMzRBd83U6dFWmNHDs8d-mjrAjJ1VrdPmrTEhWIkjuKCIc2qSKVMG07el037zr2M9Y1tJJhi7kXgWcXqHwPRlx7MO5lFXYVwzW11lh-6NFgAYgG1cY/s800/paella%20japonesa.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="460" data-original-width="800" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlColHynKqy9sNKBYyr0iZKPwHsGlDwqkngfsNwY6-DdyGvInSS0AQhfmG7Cnyj8e1FwnStRz2XbMzRBd83U6dFWmNHDs8d-mjrAjJ1VrdPmrTEhWIkjuKCIc2qSKVMG07el037zr2M9Y1tJJhi7kXgWcXqHwPRlx7MO5lFXYVwzW11lh-6NFgAYgG1cY/s320/paella%20japonesa.jpg" width="320" /></a></div></div><span><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><b><br /></b></span></div><div style="color: #2b00fe; font-weight: bold;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCbNTwTp1B04R8lOwx0u_S852LehazL1CXayMl_r-mgrxJD_VC9Up_fonzZX4Cd0XP-cfbeRFGRPI4_i1Vv238ewHtWv73b3GscGoieLJlCgqO_WJDqNF8M8ReOt6HtNczVE_MmVytqqmQT6G8MPRvx3DV7ciYWkaSBWHXtNtWe0ke0OcNslkscuswB94/s800/truita%20japonesas%20ingredients%20i%20materials.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCbNTwTp1B04R8lOwx0u_S852LehazL1CXayMl_r-mgrxJD_VC9Up_fonzZX4Cd0XP-cfbeRFGRPI4_i1Vv238ewHtWv73b3GscGoieLJlCgqO_WJDqNF8M8ReOt6HtNczVE_MmVytqqmQT6G8MPRvx3DV7ciYWkaSBWHXtNtWe0ke0OcNslkscuswB94/s320/truita%20japonesas%20ingredients%20i%20materials.jpg" width="320" /></a></div><span style="color: #2b00fe;"><b><br /></b></span></div><div><span style="text-align: justify;"><span style="font-size: medium;"><br /></span></span></div><div><span style="text-align: justify;"><span style="font-size: medium;"><a href="https://enrocalacuina.blogspot.com/2024/02/paella-tamagoyaki-la-ideal-per-preparar.html">https://enrocalacuina.blogspot.com/2024/02/paella-tamagoyaki-la-ideal-per-preparar.html</a><br /></span></span></div><div style="color: #2b00fe; font-weight: bold;"><b style="text-align: justify;"><span style="font-size: medium;"><br /></span></b></div><div style="color: #2b00fe; font-weight: bold;"><b style="text-align: justify;"><span style="font-size: medium;">La seva forma rectangular ens dona facilitat per fer aquesta la truita enrotllada, la tenim que preparar d´una manera tant especial com curiosa i divertida.......però es super fácil de fer......</span></b></div><div style="color: #2b00fe; font-weight: bold;"><b style="text-align: justify;"><span style="font-size: medium;"><br /></span></b></div><div style="color: #2b00fe; font-weight: bold;"><b style="text-align: justify;"><span>* Consell, al marge de que es molt fácil de fer...com amb tot has de agafar pràctica, pel que aconsellem començar amb aquesta, la clàssica sense farcit...</span></b></div><div style="color: #2b00fe; font-weight: bold;"><span><div style="color: black; font-weight: 400;"><div style="color: #2b00fe; text-align: justify;"><br /></div><div style="color: #2b00fe; text-align: justify;"><span style="color: #2b00fe;"><b><br /></b></span></div><div style="color: #2b00fe; text-align: justify;"><span style="color: #2b00fe;"><b>Necessitem:</b></span></div><div style="text-align: justify;">Una paella Tamagoyaki</div><div style="text-align: justify;">Una mica d´oli d´oliva ...en espray va molt bé - o - unes gotes escampades amb un pinzell de silicona.</div><div style="text-align: justify;">Una petita espàtula -de silicona millor- que ens ajudarà a anar enrotllant la truita</div><div style="text-align: justify;">Sal al gust</div><div style="text-align: justify;">Una gerreta si te bec - millor- que ens ajudarà a dosificar els ous a la paella</div><div style="text-align: justify;"> </div><div style="text-align: justify;"><span style="color: #2b00fe;"><b><br /></b></span></div><div style="text-align: justify;"><span style="color: #2b00fe;"><b>Preparació</b></span></div><div style="text-align: justify;">En primer lloc tenim que batre els ous que volem fer servir per fer la truita, a casa normalmente son dos....un cop batuts i els passarem a la gerreta.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Escalfar la paella tamagoyaki amb unes gotes d´oli d´oliva i quan ja estigui calenta...podem començar a fer la truita.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Posarem una capa molt prima d´ou batut que cobreixi tota la base de la paella, quan ja comenci a quallar amb l ´ajuda de l´espàtula començarem des de la part on està el mànec a enrotllar-la i l ´estirem cap a nosaltres, ara abocarem una segona capa molt prima d´ou batut que quedará enganxat amb aquesta primera capa que hem fet, enrotllar altre cop, tornarem a repetir la mateixa operació, una tercera capa fina d´ou batut.......tornarem a enrotllar quan ja estigui quallat l´ou, i repetirem posant més ou batut, així fins que acabem amb tot el contingut de la gerreta, ..mentre la truita anirà augmentant de volum per les diverses capes d´ou batut i aconseguim una consistencia apreciable de gruix..</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"> * Es pot servir sencera o a rodanxes que es com o fan ells, ja sabeu que tot o mengen amb bastonets.</div><div style="text-align: justify;">* A rodanxes queda molt bé a taula per fer uns entrants o aperitius..</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"> <span style="text-align: left;">Bon profit</span></div><div><span style="text-align: left;"><br /></span></div></div></span></div><div style="color: #2b00fe; font-weight: bold;"><span style="color: #2b00fe;"><b><br /></b></span></div><div style="color: #2b00fe; font-weight: bold;"><b>Aquesta recepta pertany al blog
http://enrocalacuina.blogspot.com/</b></div><span style="color: #2b00fe; font-weight: bold;">Desitjo que t´agradi, petonets Susanna</span></span>En Roc a la Cuinahttp://www.blogger.com/profile/01267953621534304429noreply@blogger.com0tag:blogger.com,1999:blog-2740444329323068267.post-58869796178997227902024-02-29T09:08:00.000+01:002024-02-29T09:08:09.898+01:00Paella Tamagoyaki, la ideal per preparar truites enrotllades a l ´estil japonès........a casa però o fem a la Mediterrània.<div style="text-align: justify;"><span style="color: #2b00fe;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFC9JsLIapt0I7lHEhWvxhjyRZ1bvNtqdiVoTSzieUzBD4pLUGgLeIhecx6nQ68YibWMV4AiTjzl2MGmV5PEkkOy7lcW4qTM9zu1D0aPxNxkDY_3gGe3rS401WdxdY-yAc99XrLCh8orJIszkePXJTsP5jjZRbFiNA58C9d0hLIMqqFPWgVNPrjchyphenhyphen6PE/s800/paella%20japonesa.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="460" data-original-width="800" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFC9JsLIapt0I7lHEhWvxhjyRZ1bvNtqdiVoTSzieUzBD4pLUGgLeIhecx6nQ68YibWMV4AiTjzl2MGmV5PEkkOy7lcW4qTM9zu1D0aPxNxkDY_3gGe3rS401WdxdY-yAc99XrLCh8orJIszkePXJTsP5jjZRbFiNA58C9d0hLIMqqFPWgVNPrjchyphenhyphen6PE/w400-h230/paella%20japonesa.jpg" width="400" /></a></div><br /><b><br /></b></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOS-L9tuArtiWG_tbH8uFQHLtplhs2CZQunWglP6usRblA5467kb59uiTWflYiavV1QPkx7Pj5OaIGbmHZMuYgPgQ_Kg7c7j0wpe7lk5YTZi1N3-p99tZngM_uLQL_Vl6nj8o1FDrldzPuodrnuM6U5Q8FrSZ4Niu_qfHucW7GL767oA1wEYD1HCZwrgk/s1067/truites%20japoneses%20fetes.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOS-L9tuArtiWG_tbH8uFQHLtplhs2CZQunWglP6usRblA5467kb59uiTWflYiavV1QPkx7Pj5OaIGbmHZMuYgPgQ_Kg7c7j0wpe7lk5YTZi1N3-p99tZngM_uLQL_Vl6nj8o1FDrldzPuodrnuM6U5Q8FrSZ4Niu_qfHucW7GL767oA1wEYD1HCZwrgk/w300-h400/truites%20japoneses%20fetes.jpg" width="300" /></a></div><br /></div><div style="text-align: justify;"><span style="color: #2b00fe; font-size: medium;"><b>Quan vaig descobrir aquesta paella....tinc que dir que em va enamorar...💘.</b></span></div><div style="text-align: justify;"><span style="color: #2b00fe; font-size: medium;"><b><br /></b></span></div><div style="text-align: justify;"><span style="color: #2b00fe; font-size: medium;"><b>En realitat el seu nom es el de "makiyakinabe" i es utilitzada per cuinar truites a l ´estil japonès tant dolces com salades anomenades tamagoyaki, com que igual aquest nom es més fácil de pronunciar, normalment quan s´ en parla d´ella se li diu així...</b></span></div><div style="text-align: justify;"><span style="color: #2b00fe;"><b><br /></b></span></div><div style="text-align: justify;"><span><b><br /></b></span></div><div style="text-align: justify;"><div style="text-align: justify;">Les truites japoneses porten a la seva elaboració ....ous batuts, salsa de soja, sucre, vinagre d´arròs....i derivats ..<b>.a casa les fem a nostre l´estil..... Mediterrani total.</b></div><div><br /></div></div><div style="text-align: justify;">La seva forma rectangular ens dona facilitat per fer aquesta la truita enrotllada, la tenim que preparar d´una manera tant especial com curiosa i divertida.......però es super fácil de fer......</div><div style="text-align: justify;"><span><b><br /></b></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Es tracta de fer una truita a capes molt primes d´ou que al moment que qualla el tenim que anar enrotllant, i afegir una altre capa ......així fins acabar amb tot l´ou batut, anirem formant un rotllo d´una apreciable consistencia de gruix.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1JIanmrVmzr3leTTisKTSxox2YcVs2Hk5mWFbwgY6u3jHApnBHacWMxCObSEVzW105YjA0ONBKlU0pzw_FMcBoJxQeGiKROV_7o70QE7nL_M8kuffuUCA1c0eUkX7p7DvqxLtCsqEgnpdx4lalDYHO2yzts8_OJ7UEN6WJj9x1Dmn4M8YZAA6vecrJSg/s1067/truita%20japonesa%20com%20es%20fa.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1JIanmrVmzr3leTTisKTSxox2YcVs2Hk5mWFbwgY6u3jHApnBHacWMxCObSEVzW105YjA0ONBKlU0pzw_FMcBoJxQeGiKROV_7o70QE7nL_M8kuffuUCA1c0eUkX7p7DvqxLtCsqEgnpdx4lalDYHO2yzts8_OJ7UEN6WJj9x1Dmn4M8YZAA6vecrJSg/w300-h400/truita%20japonesa%20com%20es%20fa.jpg" width="300" /></a></div><br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="color: #2b00fe;">* Entre tanda i tanda també i podem incorporar algún farcit, això si tallat molt petit perquè ens i quedi ben integrat...com pot ser, formatge, pernil dolç, peix, carn, bolets, alguna verdura..això ja al vostre gust.</span></div><div style="text-align: justify;"><span style="color: #2b00fe;"><br /></span></div><div style="text-align: justify;"><span style="color: #2b00fe;">* També podem fer una versió en dolç.</span></div><div style="text-align: justify;"><span style="color: #2b00fe;"><div><br style="color: black;" /></div></span></div><div style="text-align: justify;"> </div><div style="text-align: justify;"><span face=""Google Sans", arial, sans-serif" style="background-color: white; color: #4d5156; font-size: 16px; text-align: start;">-</span><span style="background-color: white;"><span face=""Google Sans", arial, sans-serif" style="color: #4d5156; font-size: 16px; text-align: start;"> </span><span face=""Google Sans", arial, sans-serif" style="color: #040c28; font-size: 16px; text-align: start;">Sayounara</span><span face=""Google Sans", arial, sans-serif" style="color: #4d5156; font-size: 16px; text-align: start;"> </span></span></div><div style="text-align: justify;"> </div><div style="text-align: justify;"> </div><div style="text-align: justify;"><b style="color: #2b00fe;">Aquesta informació pertany al blog
http://enrocalacuina.blogspot.com/</b></div><span style="color: #2b00fe;"><b><div style="text-align: justify;"><b>Desitjo que t´agradi, petonets Susanna</b></div></b></span>En Roc a la Cuinahttp://www.blogger.com/profile/01267953621534304429noreply@blogger.com0