tag:blogger.com,1999:blog-51259115226076180062024-02-02T15:04:10.916-08:00MISCELÁNEA DE LEODEDICADO A MI NIETA, A MIS HIJAS Y A TODAS LAS PERSONAS A LAS QUE LES GUSTA COCINAR Y LO HACEN CON AMOR.Leonorhttp://www.blogger.com/profile/11550807376225242350noreply@blogger.comBlogger166125tag:blogger.com,1999:blog-5125911522607618006.post-87862394355442302432022-05-31T11:11:00.000-07:002022-05-31T11:11:26.658-07:00ATÚN ENCEBOLLADO<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGxW8rnNe8iYO5xZnxnmCIaJH6qUdeHDKvPSUtgd17QGDOFJjps8YSxeQU_vZH5Tz1uocHyRW6eYxVwmgKLpBqq41p-rU37Msyhj_p4LPgwTNS88prZldaBk-PnRlobKqSEs2xFmk-iSs-Wwn6c6ENnNHPeKq1vs2bRxqhP8B23UkSYyrE3UGw6DSJIw/s2048/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGxW8rnNe8iYO5xZnxnmCIaJH6qUdeHDKvPSUtgd17QGDOFJjps8YSxeQU_vZH5Tz1uocHyRW6eYxVwmgKLpBqq41p-rU37Msyhj_p4LPgwTNS88prZldaBk-PnRlobKqSEs2xFmk-iSs-Wwn6c6ENnNHPeKq1vs2bRxqhP8B23UkSYyrE3UGw6DSJIw/w400-h300/1.jpg" width="400" /></a></p><p style="text-align: justify;"><span style="font-family: arial;">Aprovechamos la temporada del atún rojo para degustar una de las recetas típicas de nuestra zona. Quiero aclarar que no es que yo sea rasca con las raciones, lo que ha pasado es que ya me había comido más de la mitad cuando recordé que tenía que hacer la foto del plato. </span></p><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">INGREDIENTES:</span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbzYvguPD5gPgR1y6EGHZGEm-FC4-FgGHfoX3GZC3vI_SVYhaLZxbjStrjMNTPY_iKQ_Ang6t8HACDTDigT69D9uM1IP4ONnsG59H-yZFNY8Wo-lN1pp8CyI5LlD2hGYyTbyO9qadNf4pU958Bkj21JOGeavwMcJxcSaGJFbRBDMYj3WYAAm4ykh_0sg/s2048/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbzYvguPD5gPgR1y6EGHZGEm-FC4-FgGHfoX3GZC3vI_SVYhaLZxbjStrjMNTPY_iKQ_Ang6t8HACDTDigT69D9uM1IP4ONnsG59H-yZFNY8Wo-lN1pp8CyI5LlD2hGYyTbyO9qadNf4pU958Bkj21JOGeavwMcJxcSaGJFbRBDMYj3WYAAm4ykh_0sg/w400-h300/2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">1/2 kg. de atún cortado en trozos grandes (en esta ocasión he comprado filetes de la parte del tarantelo que son muy jugosos y tienen menos grasa que la ventresca)</span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9MNjLGeF1cruvBRUhdILxk0go7Axv7uAApyZVxy3ALDaQZXOY171BuBTilyDOlCy-i8WnM4DUGaC6MEytFV83qoRsm61J5DDwZcAZk-JSKKJ9rVUSnGx7EArqdpwdHQWvNHpPnPvi4KkMY20cmuJ4G-psPZ2C6Ou9aHFY2ExGjZoO3FJF7KwiJ5vMEg/s720/WhatsApp%20Image%202022-05-31%20at%207.40.22%20PM.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="693" data-original-width="720" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9MNjLGeF1cruvBRUhdILxk0go7Axv7uAApyZVxy3ALDaQZXOY171BuBTilyDOlCy-i8WnM4DUGaC6MEytFV83qoRsm61J5DDwZcAZk-JSKKJ9rVUSnGx7EArqdpwdHQWvNHpPnPvi4KkMY20cmuJ4G-psPZ2C6Ou9aHFY2ExGjZoO3FJF7KwiJ5vMEg/s320/WhatsApp%20Image%202022-05-31%20at%207.40.22%20PM.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Imagen de internet</div><span style="font-family: arial;">1 cebolla</span><div><span style="font-family: arial;">2 dientes de ajo<br /></span><div><span style="font-family: arial;">2 hojas de laurel</span></div><div><span style="font-family: arial;">100 ml. de aceite de oliva virgen extra</span></div><div><span style="font-family: arial;">1/2 vaso de manzanilla de Sanlúcar</span></div><div><span style="font-family: arial;">1 cucharada de pimentón dulce</span></div><div><span style="font-family: arial;">1 cucharada de orégano</span></div><div><span style="font-family: arial;">un poco de sal para salar el atún</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">PREPARACIÓN:</span></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhddyXaRwKvTejhEj50RHpBwDLskTgFGRNy-xTXKE8UxFacSHDg7mWzqDDMrYQ7I0gsyl9vM2lCwzgSeBryQyFb54kFQzu2t6F9eVWzjC8Ym1P2Kl3KleywWKaZ4KPJT6GP72hp0hyl3EU-gO92LqimGGR0Qp8daZPNmQafAkRH--01QiNCnpUC60COqQ/s2048/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhddyXaRwKvTejhEj50RHpBwDLskTgFGRNy-xTXKE8UxFacSHDg7mWzqDDMrYQ7I0gsyl9vM2lCwzgSeBryQyFb54kFQzu2t6F9eVWzjC8Ym1P2Kl3KleywWKaZ4KPJT6GP72hp0hyl3EU-gO92LqimGGR0Qp8daZPNmQafAkRH--01QiNCnpUC60COqQ/w400-h300/3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">Comenzamos pelando y cortando la cebolla en rodajas. Pelamos y cortamos los ajos en láminas.</span></div><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAI4E4MjHg-kzism1--UseQU8LONLO4gGNiMB38lebZAnkSp2S5s27iaE44iEEaurpElTFQUzg5BobQSAed0Hrwnhs4rdYOHTPI22-8jw9zop_FzdkSNQI3ZdeTpJgd8l0-YmW46hCJp5E-XWsRjN7wNI4jvWeGUYgibeEWZYRzP7i5JGCDAREBRFSgQ/s2048/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAI4E4MjHg-kzism1--UseQU8LONLO4gGNiMB38lebZAnkSp2S5s27iaE44iEEaurpElTFQUzg5BobQSAed0Hrwnhs4rdYOHTPI22-8jw9zop_FzdkSNQI3ZdeTpJgd8l0-YmW46hCJp5E-XWsRjN7wNI4jvWeGUYgibeEWZYRzP7i5JGCDAREBRFSgQ/w400-h300/4.jpg" width="400" /></a></p><p style="text-align: center;"><span style="font-family: arial;">Ponemos el aceite a calentar en la cazuela.</span></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjxRtSMDmGwEHFUnkD6MFuEJRPDPdtTJvj2QaKTyf52DWQ02u7BLUg8YjS_zXkvyBGInaxRu6QbT3ZXJDTMsmpXr6xtn5T_vCk_7E8tpEvXlxUD8PYTd0FFx_VkQMLyeaxdHA5UWfRCppM9hVE2zZYq_d53ZXnOxLUTRh-vbOY8Q7_vOknRFtC6XDTFA/s2048/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjxRtSMDmGwEHFUnkD6MFuEJRPDPdtTJvj2QaKTyf52DWQ02u7BLUg8YjS_zXkvyBGInaxRu6QbT3ZXJDTMsmpXr6xtn5T_vCk_7E8tpEvXlxUD8PYTd0FFx_VkQMLyeaxdHA5UWfRCppM9hVE2zZYq_d53ZXnOxLUTRh-vbOY8Q7_vOknRFtC6XDTFA/w400-h300/5.jpg" width="400" /></a></p><div style="margin-left: 1em; margin-right: 1em; text-align: justify;"><span style="font-family: arial;">Añadimos la cebolla y los ajos cortados y las dos hojas de laurel. Sofreímos a fuego lento.</span></div><p></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyP1-fWVaetHFspzsDArFVoWge37E17MmgNPn221xb7ATAKOQJ68dZo-jQqsYJehdYICkBoYo-nMUiX66dXZjFrPLmPAoWacuDe9vDhKQJWazeRIU7JHCqDN48FQ-nTleom4u-wbppWPyAYt5SHXg3RIROBGCnMCeGhG6rnISvmv0l3vgH8G8vRq71Fg/s2048/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyP1-fWVaetHFspzsDArFVoWge37E17MmgNPn221xb7ATAKOQJ68dZo-jQqsYJehdYICkBoYo-nMUiX66dXZjFrPLmPAoWacuDe9vDhKQJWazeRIU7JHCqDN48FQ-nTleom4u-wbppWPyAYt5SHXg3RIROBGCnMCeGhG6rnISvmv0l3vgH8G8vRq71Fg/w400-h300/6.jpg" width="400" /></a></p><p style="text-align: justify;"><span style="font-family: arial;">Cuando veamos que la cebolla está pochada se añade el pimentón y el orégano. Removemos rápidamente para evitar que el pimentón se queme porque dejaría mal sabor, y agregamos el vino.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRNo_NvEqev7RUFKQqL53m2RxImtRpYP61QXqZ8Q0ybTqBMnV1hpK8qKXmGFgslJs1iReInMc41g5F7EqzfmVDaNCWgcqfdqa_Q04Eq7bF3KWB6PGlOJW6XdAn5TWQ5e9WlaSBd5_3TO8VaFVy9f5naw0Ww8vvZ9rP6DWr00EpkBR5BuEauS43_ybnUg/s2048/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRNo_NvEqev7RUFKQqL53m2RxImtRpYP61QXqZ8Q0ybTqBMnV1hpK8qKXmGFgslJs1iReInMc41g5F7EqzfmVDaNCWgcqfdqa_Q04Eq7bF3KWB6PGlOJW6XdAn5TWQ5e9WlaSBd5_3TO8VaFVy9f5naw0Ww8vvZ9rP6DWr00EpkBR5BuEauS43_ybnUg/w400-h300/7.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;">Salamos ligeramente los trozos de atún.</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="margin-left: 1em; margin-right: 1em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9N_sbgJlxe9XUtBzTbAMgiRH_Z4YcxQFqEbjazZ883Ig4h0MF5tJJ8TK6UtFmq0BgZjMgWZc38mTC9_XDSOuuFMKkR2WjJSftkgtfEKWjXASfwl90RuRsOBiA9k0XdnOkR3FMFb3vEUGey67Ba7Nm_dSi-7Be5opI3WuVTxaJG8pRRjH7B7oUoRiTRw/s2048/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9N_sbgJlxe9XUtBzTbAMgiRH_Z4YcxQFqEbjazZ883Ig4h0MF5tJJ8TK6UtFmq0BgZjMgWZc38mTC9_XDSOuuFMKkR2WjJSftkgtfEKWjXASfwl90RuRsOBiA9k0XdnOkR3FMFb3vEUGey67Ba7Nm_dSi-7Be5opI3WuVTxaJG8pRRjH7B7oUoRiTRw/w400-h300/8.jpg" width="400" /></a></div><div style="margin-left: 1em; margin-right: 1em; text-align: center;"><br /></div><div style="margin-left: 1em; margin-right: 1em; text-align: justify;"><span style="font-family: arial;">Ponemos el atún en la cazuela y dejamos cocer unos 5 minutos. El atún no debe hacerse mucho porque se endurece.</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQEhJDW5ic25lKUv-wc2MWeF2pL02Be2BHkEM_S6kuhxRgHON3zsvZUpAoobv2rMI32EVdNDxAKBeYvNXSzvmbMsaNEKXitoyaDxl9wZZU5nSQ56yO7qsKkvry0hK5ppX1JNqz7P2X4RkhdnYDzwgXSBwC_Dktc-u50kMpiU_JYJf5DQ9KiVuudp_hXg/s2048/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQEhJDW5ic25lKUv-wc2MWeF2pL02Be2BHkEM_S6kuhxRgHON3zsvZUpAoobv2rMI32EVdNDxAKBeYvNXSzvmbMsaNEKXitoyaDxl9wZZU5nSQ56yO7qsKkvry0hK5ppX1JNqz7P2X4RkhdnYDzwgXSBwC_Dktc-u50kMpiU_JYJf5DQ9KiVuudp_hXg/w400-h300/9.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;">Y ya tenemos nuestro atún encebollado listo para degustar con unas patatas fritas.</span></div><br /><p></p></div></div><div><br /></div><div><br /></div><div><br /></div>Leonorhttp://www.blogger.com/profile/11550807376225242350noreply@blogger.com0tag:blogger.com,1999:blog-5125911522607618006.post-49601355641200880462022-05-31T05:20:00.002-07:002022-05-31T05:20:58.211-07:00GARBANZOS CON BACALAO<div class="separator"><br /></div><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQFHZK9d3Whh5zIXYHKdhhF-W0tvte_OqlUpogHGvvuF_hENMsKtwy-pLh8p1Bd5tOA1LTlfjfFPwoxBZCqWxmAwBdEzyBCRnunlWMkTdOHC2Q1idbwaeuZ4AzWh49aLmHZ1dWK3SKA9tADlXmMimhmjzC11eJjPZn_oEl6Z2MJ5kkFvrLJDLxjWZa5Q/s1600/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQFHZK9d3Whh5zIXYHKdhhF-W0tvte_OqlUpogHGvvuF_hENMsKtwy-pLh8p1Bd5tOA1LTlfjfFPwoxBZCqWxmAwBdEzyBCRnunlWMkTdOHC2Q1idbwaeuZ4AzWh49aLmHZ1dWK3SKA9tADlXmMimhmjzC11eJjPZn_oEl6Z2MJ5kkFvrLJDLxjWZa5Q/w400-h300/1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">Un plato de cuchara sano y muy sabroso. Hemos utilizado garbanzos cocidos por lo que el tiempo de elaboración de la receta se reduce considerablemente. A quien no le gusten los garbanzos de bote puede hacerla con garbanzos secos, poniéndolos a remojar unas 12 horas antes y cociéndolos en agua caliente el tiempo necesario para que queden tiernos (en olla a presión son unos 30 minutos).</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">INGREDIENTES:</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5TYXVYnC1KoNrXHhXmP-vN9sv-tkm7aGjtUNiG7B6CTVj6q27tj-Yya8QLdh6xja6sDPV4Rx8BXYm1Z4p-G8Ti8ZoagnM9o5XIZ8D970HgHwsi8FQ_DUpAEXHQywIU5Hs6jW6n4m8UcKp5GSbm7NWTAlvbTu0u7s1N1ThroywF1Lql3wjEpOkF6w9xQ/s1600/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5TYXVYnC1KoNrXHhXmP-vN9sv-tkm7aGjtUNiG7B6CTVj6q27tj-Yya8QLdh6xja6sDPV4Rx8BXYm1Z4p-G8Ti8ZoagnM9o5XIZ8D970HgHwsi8FQ_DUpAEXHQywIU5Hs6jW6n4m8UcKp5GSbm7NWTAlvbTu0u7s1N1ThroywF1Lql3wjEpOkF6w9xQ/w400-h300/2.jpg" width="400" /></a></div><div><br /></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">1 bote de garbanzos cocidos</span></div><div><span style="font-family: arial;">300 gr. de bacalao desalado y desmigajado</span></div><div><span style="font-family: arial;">1/2 cebolla</span></div><div><span style="font-family: arial;">2 dientes de ajo</span></div><div><span style="font-family: arial;">1 pimiento verde</span></div><div><span style="font-family: arial;">1/2 pimiento rojo</span></div><div><span style="font-family: arial;">1/2 cucharadita de sal</span></div><div><span style="font-family: arial;">1/2 tomate rallado </span></div><div><span style="font-family: arial;">1 patata mediana</span></div><div><span style="font-family: arial;">1 hoja de laurel</span></div><div><span style="font-family: arial;">1 cucharada de pimentón dulce</span></div><div><span style="font-family: arial;">100 gr. de aceite de oliva virgen</span></div><div><span style="font-family: arial;">1 cucharadita de comino molido </span></div><div><span style="font-family: arial;">1 pastilla de caldo de pescado (opcional)</span></div><div><span style="font-family: arial;">100 cl. de agua</span></div><div><br /></div>PREPARACIÓN:<div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMrQKzmqSszmEX3tgV9HMdOdud49EdpBI6jz-q3iPpO3ZYD5lnSJwq52PdMA1HU5WhM2g80ULVgz1ewpt-ZrAX4Qwdwtd106RzKbLu0CS_BNSq_eIZ0NXzL02iO9GmFdBfu-nWJBMEWOP3sanSGP95pS2l-6QBRrGhYKscGvzoYcIiilvhDRtwQKh1og/s1600/3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMrQKzmqSszmEX3tgV9HMdOdud49EdpBI6jz-q3iPpO3ZYD5lnSJwq52PdMA1HU5WhM2g80ULVgz1ewpt-ZrAX4Qwdwtd106RzKbLu0CS_BNSq_eIZ0NXzL02iO9GmFdBfu-nWJBMEWOP3sanSGP95pS2l-6QBRrGhYKscGvzoYcIiilvhDRtwQKh1og/w400-h300/3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;">Comenzamos picando los pimientos, la cebolla y los ajos.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYooH9RbbH7g8T5nvnpe2mLup1SAdgge4TKj5y4iYupgqAQx-acDK8oBC1Bcc96sBaE5o6igKGc2LPJqG-PKfkxJp2nqJis8xULW5s8981-wC8PDVsnD7NJysgGC7qeyDH3dGH340rzkUhtDU2rZNNmYj1i5tkyzyw85r5g8eTg_P75OMy8JFI-FSmxQ/s1600/4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYooH9RbbH7g8T5nvnpe2mLup1SAdgge4TKj5y4iYupgqAQx-acDK8oBC1Bcc96sBaE5o6igKGc2LPJqG-PKfkxJp2nqJis8xULW5s8981-wC8PDVsnD7NJysgGC7qeyDH3dGH340rzkUhtDU2rZNNmYj1i5tkyzyw85r5g8eTg_P75OMy8JFI-FSmxQ/w400-h300/4.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;">En una cazuela ponemos el aceite a calentar.</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4T_AVtmxFRHkGkH7T5BxlWTgV0UfHgivqi-7HoTbexFstA0TwaVLIVcEmrH9hhv8OMqtDysd_7h4zmZSnFyiRkq-Zlif6PQHiPsUBOcvFBpmiLBiAcRbAAIi-m0kebp0hDxp7F8wHsk7PmE02rcrhEZdxUGZh8Lf_6aE2_yLtW7SKsaJj6r5YEMQVlQ/s1600/6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4T_AVtmxFRHkGkH7T5BxlWTgV0UfHgivqi-7HoTbexFstA0TwaVLIVcEmrH9hhv8OMqtDysd_7h4zmZSnFyiRkq-Zlif6PQHiPsUBOcvFBpmiLBiAcRbAAIi-m0kebp0hDxp7F8wHsk7PmE02rcrhEZdxUGZh8Lf_6aE2_yLtW7SKsaJj6r5YEMQVlQ/w400-h300/6.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;">Añadimos las verduras picadas y sofreímos a fuego lento. Añadimos la sal.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdg8kAzLK_hlC3-1wh98hZ0BpxvWbTZmqoKk_hZivMKVNijr_oNzrqgLN80d7yfVT75YMVTz6yEqjFy0fKHbkz7tm5IArGk4naJ5LgENN1NnWthNAQRkcDpGsbINxUI09CadcJxCk_pKeyIuAd_-CxK2ZjWzYG1jAKkz0UOMZftDtRe8mqhGgyHSY_qQ/s2048/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdg8kAzLK_hlC3-1wh98hZ0BpxvWbTZmqoKk_hZivMKVNijr_oNzrqgLN80d7yfVT75YMVTz6yEqjFy0fKHbkz7tm5IArGk4naJ5LgENN1NnWthNAQRkcDpGsbINxUI09CadcJxCk_pKeyIuAd_-CxK2ZjWzYG1jAKkz0UOMZftDtRe8mqhGgyHSY_qQ/w400-h300/6.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;">Rallamos medio tomate. Lo añadimos a la cazuela y sofreímos durante unos 5 minutos.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"> </span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8HV1wUFZ5bWkrMi7-tug2rp1zvlzte9AUuwfUzBxNoFe3ZhqVTqev70yO6v65ScjplkTin3MKp73Mn-4QdACytCJcblvJQfvN7g3ohJ9hbguE3Ig_TW3A67uj7ZDzeCOAJ8YMXscuUSL0D3hVxMJ7Uls4-QcUdt1a4w2mIrexRJ6-Iob7gxLs5codxw/s1600/7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8HV1wUFZ5bWkrMi7-tug2rp1zvlzte9AUuwfUzBxNoFe3ZhqVTqev70yO6v65ScjplkTin3MKp73Mn-4QdACytCJcblvJQfvN7g3ohJ9hbguE3Ig_TW3A67uj7ZDzeCOAJ8YMXscuUSL0D3hVxMJ7Uls4-QcUdt1a4w2mIrexRJ6-Iob7gxLs5codxw/w400-h300/7.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;">Agregamos el pimentón y removemos bien. Si se quiere fino podemos triturar con la batidora.</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="margin-left: 1em; margin-right: 1em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYh27JHd9OlGbd62cJBSkYw35Ot52W3V6DVKvYI00ESH65lwSbE4c-PxskfPMnl12mYwTVpIBfHG916BxzGO2OvlUpli4W3nfPN5nQEwRe1D2vU_iceXdRewk1yNZmK_lsgHF-ntEPDP-mvDezjm6bV7m_KhYimawwzL902O5oDaOIzrKS2dO20tw1sg/s1600/5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYh27JHd9OlGbd62cJBSkYw35Ot52W3V6DVKvYI00ESH65lwSbE4c-PxskfPMnl12mYwTVpIBfHG916BxzGO2OvlUpli4W3nfPN5nQEwRe1D2vU_iceXdRewk1yNZmK_lsgHF-ntEPDP-mvDezjm6bV7m_KhYimawwzL902O5oDaOIzrKS2dO20tw1sg/w400-h300/5.jpg" width="400" /></a></div><div style="margin-left: 1em; margin-right: 1em; text-align: center;"><br /></div><div style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="text-align: justify;"><span style="font-family: arial;">Disolvemos la pastilla de caldo de pescado en 100 cl. de agua, (si no se quiere poner la pastilla de caldo habrá que añadir un poco más de sal). Pelamos y partimos la patata en trozos pequeños. Sacamos los garbanzos del bote y los escurrimos enjuagándolos con un poco de agua.</span></span></div><div style="margin-left: 1em; margin-right: 1em; text-align: center;"><br /></div><div style="margin-left: 1em; margin-right: 1em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVKdTVMD65rHDFt6GWGxHYGb3xyNlATJKKjSTLA6-f73pYOMQoKYvDTh5zGJSv7RkUiufBapgxW4SDTgeO_kjbaTX43hpB_mtZMJB43vE5r9R5Facjdp6IIZMj1ESYaPxaNYkWgpI3SsKYl7maSAUt_V9bEHxplM8nTsEARJnD9eK1MDX2NVjXbZhS6w/s1600/8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVKdTVMD65rHDFt6GWGxHYGb3xyNlATJKKjSTLA6-f73pYOMQoKYvDTh5zGJSv7RkUiufBapgxW4SDTgeO_kjbaTX43hpB_mtZMJB43vE5r9R5Facjdp6IIZMj1ESYaPxaNYkWgpI3SsKYl7maSAUt_V9bEHxplM8nTsEARJnD9eK1MDX2NVjXbZhS6w/w400-h300/8.jpg" width="400" /></a></div><div style="margin-left: 1em; margin-right: 1em; text-align: center;"><br /></div><div style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: arial;">Añadimos el agua con la pastilla de caldo a la cazuela.</span></div><div style="margin-left: 1em; margin-right: 1em; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_UPVVy9SXrnub0c8Sh1NRFnyihcqc7cK7u9VvAxO22YtUPHejO3pV1NW6hg5AkCShm9EPnijuAv0LjIG7-CUDzaeD8EZ237LDZxFx5sS1t1vJLZHDp2cy0sSkAcZqTRIvpMsZnpbArE7dgmdvvXqGSqvcabpofZBbbs8ctEsZQaFzSIY5jchiNXsOPg/s1600/9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_UPVVy9SXrnub0c8Sh1NRFnyihcqc7cK7u9VvAxO22YtUPHejO3pV1NW6hg5AkCShm9EPnijuAv0LjIG7-CUDzaeD8EZ237LDZxFx5sS1t1vJLZHDp2cy0sSkAcZqTRIvpMsZnpbArE7dgmdvvXqGSqvcabpofZBbbs8ctEsZQaFzSIY5jchiNXsOPg/w400-h300/9.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">Ponemos también las patatas, la hoja de laurel y el comino. Cocemos hasta que la patata esté tierna. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzEvFA-mWd0Yy7l4YI8XOGrF0nibGUxtUugD5C0nkNWYu89pBi79JEspfrsTR7WrDUyoXK7-iONv7n_t72sducBe8BKTcte1Stzfzvah0ultqsdlJ0XNVTXN0cTMtkDWynjnRXNXIEUU9erg0LSf93Sz84RR34LD2d6OsNmQFtRs6QdNYL55lwrQyvzA/s1600/10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzEvFA-mWd0Yy7l4YI8XOGrF0nibGUxtUugD5C0nkNWYu89pBi79JEspfrsTR7WrDUyoXK7-iONv7n_t72sducBe8BKTcte1Stzfzvah0ultqsdlJ0XNVTXN0cTMtkDWynjnRXNXIEUU9erg0LSf93Sz84RR34LD2d6OsNmQFtRs6QdNYL55lwrQyvzA/w400-h300/10.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">Añadimos los garbanzos y dejamos unos minutos a fuego lento para que se integren los sabores. </span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxVN-no9fU0r99u3GkMnTV5hJ1bjwLsYE7j2KMOd7qmRRR8SkCCxMInpiDaG9129u3LzoDHCCMz9kcfXsDQFIgmJo66FnMMBIiJPB4MngX8r1G_3-IXCgL7CcG9TEfoI6128cwuxvWfDvupLiUc9uo9mUw__uPJJvi8hqbTaFSfb2axsmnyG7uDSWGTQ/s1600/11.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxVN-no9fU0r99u3GkMnTV5hJ1bjwLsYE7j2KMOd7qmRRR8SkCCxMInpiDaG9129u3LzoDHCCMz9kcfXsDQFIgmJo66FnMMBIiJPB4MngX8r1G_3-IXCgL7CcG9TEfoI6128cwuxvWfDvupLiUc9uo9mUw__uPJJvi8hqbTaFSfb2axsmnyG7uDSWGTQ/w400-h300/11.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;">Es el momento de añadir el bacalao. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiapziRynl8cqDBqU6dIDmDTT1LAJP7LUIuf7BWwfkxmK3vJkIctVjjIr5jQxOkCUp-RTb7twb7ZodgQgguE8i_awfsZiiRjZMmSNPCzsXmsPVyabHTMRONhMzrJg3K8e69opkzXQQHfJw9mdreDnHhs14BQsEvrUyn47T17Nq-GBdMQB8H8FLdg51jIw/s1600/12.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiapziRynl8cqDBqU6dIDmDTT1LAJP7LUIuf7BWwfkxmK3vJkIctVjjIr5jQxOkCUp-RTb7twb7ZodgQgguE8i_awfsZiiRjZMmSNPCzsXmsPVyabHTMRONhMzrJg3K8e69opkzXQQHfJw9mdreDnHhs14BQsEvrUyn47T17Nq-GBdMQB8H8FLdg51jIw/w400-h300/12.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">Lo dejamos cocer todo junto unos 5 minutos y ya está la receta lista. Se puede decorar con perejil picado. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div>Leonorhttp://www.blogger.com/profile/11550807376225242350noreply@blogger.com0tag:blogger.com,1999:blog-5125911522607618006.post-8019653740740164352022-05-08T05:08:00.001-07:002022-05-08T05:08:36.320-07:00ESTOFADO DE TERNERA<blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwo76AwSab6n-hwJ2SQA9hSWLAtoSgldTeRPezqtO_5iwdA35qCHw1Um81gpNOaR_CathqBK52K_KYhr8v6pY1_OoMQnLDbU5_lwnpkslHrKHw_ryfxoAUERdHatpEdF0ULb4TkbnZvOtezcufkGNDJRHv7fgeFFGkS7yWt1sPXExixJBNB2ExVFkEjQ/s2048/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwo76AwSab6n-hwJ2SQA9hSWLAtoSgldTeRPezqtO_5iwdA35qCHw1Um81gpNOaR_CathqBK52K_KYhr8v6pY1_OoMQnLDbU5_lwnpkslHrKHw_ryfxoAUERdHatpEdF0ULb4TkbnZvOtezcufkGNDJRHv7fgeFFGkS7yWt1sPXExixJBNB2ExVFkEjQ/w400-h300/1.jpg" width="400" /></a></div><p></p></blockquote><p style="text-align: left;"><span style="font-family: arial;">Estofado de ternera hecho a fuego lento en la olla de hierro. Si no se dispone de este tipo de olla se hace en la que tengamos a nuestra disposición, siempre procurando que podamos hacer el guiso a fuego muy lento y con la tapa puesta. Solo al final coceremos durante un rato sin tapar la olla para que evapore líquido si es que ha reducido poco. Si durante la cocción vemos que falta líquido podemos agregar un poco de agua.</span></p><p style="text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizLbOkJ-G_k2MPO528LE0KQjxyC9yrH4eUVftDcarJRybKl1eK4-JiDCNLsF8hIXj3BUZwppotPw-fusjm_BXszl-fMgKvJXbxs6QYQBNpy0VpS9VodpNcuISGZfOuLUTXEIBBnd0gf-tsPz9kvBJkRZXuTrYvOLpbIhit32741cl8eUaFLdGAWe6FCQ/s2048/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizLbOkJ-G_k2MPO528LE0KQjxyC9yrH4eUVftDcarJRybKl1eK4-JiDCNLsF8hIXj3BUZwppotPw-fusjm_BXszl-fMgKvJXbxs6QYQBNpy0VpS9VodpNcuISGZfOuLUTXEIBBnd0gf-tsPz9kvBJkRZXuTrYvOLpbIhit32741cl8eUaFLdGAWe6FCQ/w400-h300/2.jpg" width="400" /></a></span></p><p style="text-align: left;"><span style="font-family: arial;"><br /></span></p><p style="text-align: left;"><span style="font-family: arial;">INGREDIENTES:</span></p><p style="text-align: left;"><span style="font-family: arial;">1 kg. de carne de ternera de 1ª calidad</span></p><p style="text-align: left;"><span style="font-family: arial;">1 cebolla</span></p><p style="text-align: left;"><span style="font-family: arial;">2 dientes de ajo</span></p><p style="text-align: left;"><span style="font-family: arial;">150 ml. de vino tinto</span></p><p style="text-align: left;"><span style="font-family: arial;">150 ml. de agua</span></p><p style="text-align: left;"><span style="font-family: arial;">1 cucharada de concentrado de carne (Bovril)</span></p><p style="text-align: left;"><span style="font-family: arial;">2 hojas de laurel</span></p><p style="text-align: left;"><span style="font-family: arial;">1 cucharadita de tomillo</span></p><p style="text-align: left;"><span style="font-family: arial;">1 cucharadita de orégano</span></p><p style="text-align: left;"><span style="font-family: arial;">1 rama de perejil</span></p><p style="text-align: left;"><span style="font-family: arial;">1/2 cucharadita de pimienta negra molida</span></p><p style="text-align: left;"><span style="font-family: arial;">1/2 cucharadita de pimentón dulce</span></p><p style="text-align: left;"><span style="font-family: arial;">Un trocito de raíz de cúrcuma</span></p><p style="text-align: left;"><span style="font-family: arial;">Un poco de nuez moscada</span></p><p style="text-align: left;"><span style="font-family: arial;">1 pizca de canela molida. </span></p><p style="text-align: left;"><span style="font-family: arial;">100 gr. de aceite de oliva virgen </span></p><p style="text-align: left;"><span style="font-family: arial;">Sal</span></p><p style="text-align: center;"><span style="font-family: arial;"> </span></p><p style="text-align: left;"><span style="font-family: arial;">PREPARACIÓN:</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdreKBFu45lWnEQo-WgMpBxiImA4nUVq7trVeySJ7Ecq9e3xVTR8_1hoquZodeMnLAmVsQTLIb33tCs5HewJbtOdcD_AW23VuzkN3lFjZYmR838OSQCW3DC2I_NLx9C__UnhfoC6P361FKVF-q9cwqUx_a53_TJTEEl5USr4tZq157yA1HaIk74RRHXQ/s2048/3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdreKBFu45lWnEQo-WgMpBxiImA4nUVq7trVeySJ7Ecq9e3xVTR8_1hoquZodeMnLAmVsQTLIb33tCs5HewJbtOdcD_AW23VuzkN3lFjZYmR838OSQCW3DC2I_NLx9C__UnhfoC6P361FKVF-q9cwqUx_a53_TJTEEl5USr4tZq157yA1HaIk74RRHXQ/w400-h300/3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">Troceamos la carne en tacos grandes y salpimentamos. Yo ya la tenía troceada como le había indicado a mi carnicero. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHmO8zIziN82sk-gzlSyCdHarEPCHARtBPmdVlSWN6aVW10qWjAE6UcGxrKqbJl58sDLQN-dsdCTXiO84QKFD6kQ7o9x-Pfar7r3QbM1KK0PKcK-zwyGeLFsWXzFWcAaxhqMklqkSmiUvbrakqUzWU2I05Iu8_M5aT_-Ql6L0Nyh5QOmcXWkRMkdSx8A/s2048/6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHmO8zIziN82sk-gzlSyCdHarEPCHARtBPmdVlSWN6aVW10qWjAE6UcGxrKqbJl58sDLQN-dsdCTXiO84QKFD6kQ7o9x-Pfar7r3QbM1KK0PKcK-zwyGeLFsWXzFWcAaxhqMklqkSmiUvbrakqUzWU2I05Iu8_M5aT_-Ql6L0Nyh5QOmcXWkRMkdSx8A/w400-h300/6.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;">Pelamos y cortamos la cebolla y los dientes de ajo. </span></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYPUdRL4nh626rjrpkqBP020RdeFgwIpojyITaCnmTCEq1AfrZ222Na3z2BBoxV3MZctID9DQDioC0o-DocQBnxRO4NsSMmEdnigeXW8ehxJVAStCKq3nwrJGG7loeXYHJ-NPk_gFfTPCGxeG4h3ZhsbSD2HNtya4qnySwooeuXhs-TC0L7MvrfFSiw/s2048/5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYPUdRL4nh626rjrpkqBP020RdeFgwIpojyITaCnmTCEq1AfrZ222Na3z2BBoxV3MZctID9DQDioC0o-DocQBnxRO4NsSMmEdnigeXW8ehxJVAStCKq3nwrJGG7loeXYHJ-NPk_gFfTPCGxeG4h3ZhsbSD2HNtya4qnySwooeuXhs-TC0L7MvrfFSiw/w400-h300/5.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">En un recipiente ponemos las especias. La pimienta, mejor si la tenemos en un molinillo y la rallamos al momento de hacer la receta. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwKZTPVI8NhUHD6ZYtIn6h8TD0a4n-97fe1qjRyNVJWlH6jRndHHNuCO3fsonfFLyHfWmiiKwrVEQJaS09nk6HqrjCT9HO90rALRBrfc8lBkp3Sq-EyAmbF_nMWM3hBnOCKFi9ZJV2i8A7YRzzXpXZgSxCFw3Mit0z-nH8BcjoNaxyZIleA1ug-vRmwg/s2048/4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwKZTPVI8NhUHD6ZYtIn6h8TD0a4n-97fe1qjRyNVJWlH6jRndHHNuCO3fsonfFLyHfWmiiKwrVEQJaS09nk6HqrjCT9HO90rALRBrfc8lBkp3Sq-EyAmbF_nMWM3hBnOCKFi9ZJV2i8A7YRzzXpXZgSxCFw3Mit0z-nH8BcjoNaxyZIleA1ug-vRmwg/w400-h300/4.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">La raíz de cúrcuma la rallamos con un rallador. Si no tenemos raíces de cúrcuma la usaremos de bote. </span></div><span style="font-family: arial;"><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidbb-JtfG8v4DCnPL-dyNQlfNdSHAnb4AMSkrGr_7v37byqxTCY65vnztjdh0nYdL4blWB_34b1_k9MNyiyFKFNJGS1Na3L0Kx_VbQSSoklLnXGIjI_NOm8Wsic_5JISsV7DdIB_Qez2xZduT8gPIlxijxnW3DJmxKGVsih2cAxgBh9nLnxyTYAHqsfg/s2048/7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidbb-JtfG8v4DCnPL-dyNQlfNdSHAnb4AMSkrGr_7v37byqxTCY65vnztjdh0nYdL4blWB_34b1_k9MNyiyFKFNJGS1Na3L0Kx_VbQSSoklLnXGIjI_NOm8Wsic_5JISsV7DdIB_Qez2xZduT8gPIlxijxnW3DJmxKGVsih2cAxgBh9nLnxyTYAHqsfg/w400-h300/7.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Ponemos el aceite en la olla y calentamos. Vamos sellando los trozos de carne en tandas para que queden bien marcados por todos lados y los vamos reservando.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUdOxRVV0-Nh_FPKdfJ1IuOSn2zGcirHeVVeK9U3_cElXFGw7n_qkw38LLNnQHgiK8VdfUmisvSrbplL1-K9-8agCuZgbDUMBflYjnOXMLO6WYS6yIRXwNT1XNJiQ9tyQi0Q371kLJGJ0qxLU3-uxyB8ZXKhlQgbAmzfb0-JGwNO2c05WRG0foA5mF1w/s2048/7A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUdOxRVV0-Nh_FPKdfJ1IuOSn2zGcirHeVVeK9U3_cElXFGw7n_qkw38LLNnQHgiK8VdfUmisvSrbplL1-K9-8agCuZgbDUMBflYjnOXMLO6WYS6yIRXwNT1XNJiQ9tyQi0Q371kLJGJ0qxLU3-uxyB8ZXKhlQgbAmzfb0-JGwNO2c05WRG0foA5mF1w/w400-h300/7A.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Yo la he tenido lista en tres tandas. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgPm_kvVRQV1aj6QT8r8825b3cNM3A4MyRf6SM_aT6ev5fVivyK_E32SLg-efqZaTeLfhHXzVaZYY1Hoqn-ZTrUdZw4J8lJuLKqt_5PQyMoHVwGXlsqXIEU3y1ItdgmfGFpUqVsx4ShXXgnno0YfgwacPhyIBv7CiX7XHkBd85oEVXq_px2y0tkqDwvA/s2048/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgPm_kvVRQV1aj6QT8r8825b3cNM3A4MyRf6SM_aT6ev5fVivyK_E32SLg-efqZaTeLfhHXzVaZYY1Hoqn-ZTrUdZw4J8lJuLKqt_5PQyMoHVwGXlsqXIEU3y1ItdgmfGFpUqVsx4ShXXgnno0YfgwacPhyIBv7CiX7XHkBd85oEVXq_px2y0tkqDwvA/w400-h300/8.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">Reservamos todos los trozos de carne y empezamos con el sofrito.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeLpLO0YcN2102d1WkjJ01KVzJCYdFOB2bZOFrW5MVS_pr3rP6koF92kN-VZGH6hO2iIMTn22ciN_c40XbNFIIHn9MQGhIluKLV5lq4cP0QqHxX8h71wd4Ex9aYFxF86pjPR-KOLxFx9W9iCi18pjrwS0vQeU3gZNqpWQfsXqWMBNYV7PbF7JpQhM-ig/s2048/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeLpLO0YcN2102d1WkjJ01KVzJCYdFOB2bZOFrW5MVS_pr3rP6koF92kN-VZGH6hO2iIMTn22ciN_c40XbNFIIHn9MQGhIluKLV5lq4cP0QqHxX8h71wd4Ex9aYFxF86pjPR-KOLxFx9W9iCi18pjrwS0vQeU3gZNqpWQfsXqWMBNYV7PbF7JpQhM-ig/w400-h300/9.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">En la olla donde hemos sellado la carne, hacemos un sofrito con la cebolla y el ajo que tenemos picado.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvWE8Nx94k714MeixTe2hAQM-cjY6KbiEBkklJ_NAiPTPxtSPKRWlen-C083GKZGyp6yqVazB3Q37bvbFXGST_0jsXAnnAiDSRlOXPosASDapHycjm_wEfSUHDFDoCHbv7cBQgSj5YZJgyra5o09cVG2A9lP7LGMMUN1SwjV7FrKXIvjyr0GOTJ22mkA/s2048/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvWE8Nx94k714MeixTe2hAQM-cjY6KbiEBkklJ_NAiPTPxtSPKRWlen-C083GKZGyp6yqVazB3Q37bvbFXGST_0jsXAnnAiDSRlOXPosASDapHycjm_wEfSUHDFDoCHbv7cBQgSj5YZJgyra5o09cVG2A9lP7LGMMUN1SwjV7FrKXIvjyr0GOTJ22mkA/w400-h300/10.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Cuando está la cebolla pochada añadimos el vino tinto y dejamos que evapore el alcohol durante unos minutos.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaTVlQQp0t4MxeQHF7l-MFM4XtFZgvcmceY_IRI83d7qKG8ZVqxAbSuZyE4vGSWyk7dDuLv8xcT5Twpv1J3zebtcN5jRAqa8ycF-3NrGY3ncomMtqYx4S2BQv5IJyzu1qIRlcpVrq_JByDATbzcxJpdB6GbAxNpDRTPuDiNk7V29wuRNieUEFBcGk60A/s2048/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaTVlQQp0t4MxeQHF7l-MFM4XtFZgvcmceY_IRI83d7qKG8ZVqxAbSuZyE4vGSWyk7dDuLv8xcT5Twpv1J3zebtcN5jRAqa8ycF-3NrGY3ncomMtqYx4S2BQv5IJyzu1qIRlcpVrq_JByDATbzcxJpdB6GbAxNpDRTPuDiNk7V29wuRNieUEFBcGk60A/w400-h300/13.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">En el agua que habremos calentado ponemos la cucharada de concentrado de carne (Bovril).</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8DSwzYzxldVVdiFebNAQazz35aqToorBMkLwFGHZ1wzMfzYEnN2NscMGkeuLibZG6Vqny-cQqSw1r-KU0OzXYcqjBSzw3V7Jr0glvY7YcAoyspiVPObr8qnxPzDS4F3x4HaQLpZcMEOSFzJspAn6vThX7fNSqVPtzDpM_eTSHF5VhtnERmd5KggUpAg/s2048/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8DSwzYzxldVVdiFebNAQazz35aqToorBMkLwFGHZ1wzMfzYEnN2NscMGkeuLibZG6Vqny-cQqSw1r-KU0OzXYcqjBSzw3V7Jr0glvY7YcAoyspiVPObr8qnxPzDS4F3x4HaQLpZcMEOSFzJspAn6vThX7fNSqVPtzDpM_eTSHF5VhtnERmd5KggUpAg/w400-h300/11.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Ponemos en la olla la carne con el jugo que ha soltado y agregamos el agua con el Bovril.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy3kflrP5h9jdXkVPmlE4Yh7406q8aLNfZxLT2x4UwaSpKLNfedcRun3vblCN7mVa2D5fQD-oJsZILbFu0wZ38ECQvmnGFQknDSU2RXQ79Qc9ywcqrVLV2zTUJQ4bEHSnuL3_J5p8LHLDRessheYrfko5XnekP9RMTyFUDgqyg575iYSMXt3fcr8AVkw/s2048/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy3kflrP5h9jdXkVPmlE4Yh7406q8aLNfZxLT2x4UwaSpKLNfedcRun3vblCN7mVa2D5fQD-oJsZILbFu0wZ38ECQvmnGFQknDSU2RXQ79Qc9ywcqrVLV2zTUJQ4bEHSnuL3_J5p8LHLDRessheYrfko5XnekP9RMTyFUDgqyg575iYSMXt3fcr8AVkw/w400-h300/12.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Espolvoreamos sobre la carne las especias y añadimos las dos hojas de laurel.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHPpdTPFHreS5Wk_LLDLfJbzWqlHgFNnFSUGOwG08LD1RlrcwRbv3mWkAzHuqolaFIP9SOyWYJAYYL5lDeCt8sECS-zVH4afXyqQNsumnNW3Pog397pA-wMpM51ODKrUSzVwz8-oU--fPji90uus-m3_L9v2In72dImawRsyrqDYLWdXNw9gjIc_hKww/s2048/14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHPpdTPFHreS5Wk_LLDLfJbzWqlHgFNnFSUGOwG08LD1RlrcwRbv3mWkAzHuqolaFIP9SOyWYJAYYL5lDeCt8sECS-zVH4afXyqQNsumnNW3Pog397pA-wMpM51ODKrUSzVwz8-oU--fPji90uus-m3_L9v2In72dImawRsyrqDYLWdXNw9gjIc_hKww/w400-h300/14.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Ponemos a cocer a fuego lento con la olla tapada. Debe hacerse de forma muy lenta, que apenas se vea borbotear. Estará tierna en unas dos horas aproximadamente. Si al terminar la cocción ha quedado muy caldoso se pone a fuego fuerte sin tapa para que evapore líquido. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim0aWKTFxGYq-DH1rpPqMAE8czNsQx4UIENuez_rIpQ1K4_o1ymY1h7h9XLDVm9W7cxrVRV4BBkcO3CKKttyqTcMJ9pGsREMQHNQCfbMwrfHnmsFPbU9hldD0K9taLLyzQ8Vqm_tcKYCJTpEFhfvf9izWn8-gOQvsac1sOF42REUpYzCtbeUj1o6SFMA/s2048/16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim0aWKTFxGYq-DH1rpPqMAE8czNsQx4UIENuez_rIpQ1K4_o1ymY1h7h9XLDVm9W7cxrVRV4BBkcO3CKKttyqTcMJ9pGsREMQHNQCfbMwrfHnmsFPbU9hldD0K9taLLyzQ8Vqm_tcKYCJTpEFhfvf9izWn8-gOQvsac1sOF42REUpYzCtbeUj1o6SFMA/w400-h300/16.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Mientras se hace la carne he preparado en el horno unas patatas en gajos con especias y rociadas con aceite de oliva virgen extra. Las he tenido unos 40 minutos. Hasta que quedan doradas y se empiezan a arrugar. </div><div class="separator" style="clear: both; text-align: justify;">También podemos acompañar con patatas fritas. </div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>¡BUEN PROVECHO!<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div style="text-align: center;"><br /></div></span></div>Leonorhttp://www.blogger.com/profile/11550807376225242350noreply@blogger.com0tag:blogger.com,1999:blog-5125911522607618006.post-34062856577488338672022-04-27T04:01:00.000-07:002022-04-27T04:01:40.126-07:00POLLO EN SALSA CON ESPECIAS<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWpTi75NDLjzl4R-XhX2C2i5AgBf14jfye_r-8Ce-F9BYMF2v3DOj3LqARu_njozGbtNHaf103gHb9EMGwQCsvgZQNL_fpx93GQ4xSE08Aozk9_4f4O_McbUbXyvmcv6sgggFheh7KryJcBczEUnkRG_fL9DM3jkIcryI97yQDPxVxqckPBiFjSddzTg/s2048/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWpTi75NDLjzl4R-XhX2C2i5AgBf14jfye_r-8Ce-F9BYMF2v3DOj3LqARu_njozGbtNHaf103gHb9EMGwQCsvgZQNL_fpx93GQ4xSE08Aozk9_4f4O_McbUbXyvmcv6sgggFheh7KryJcBczEUnkRG_fL9DM3jkIcryI97yQDPxVxqckPBiFjSddzTg/w400-h300/1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">Esta receta está hecha con carne de pollo pero es muy habitual hacerla con conejo. En mi familia hay algunos un poco reacios a comer carne de conejo y como es una salsa muy sabrosa la utilizo para preparar otras carnes, como el pollo o el pavo. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">INGREDIENTES:</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">8 contramuslos de pollo sin piel</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">1 cebolla</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">5 dientes de ajo</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">1 hoja de laurel</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">1 guindilla</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">3 clavos de olor</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">Nuez moscada</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">Pimienta negra</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">Sal</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">150 ml. de aceite de oliva</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">1/2 vaso de vino fino o manzanilla</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcF00hVKFa2xvxymotmXRZhi5EknWMMX5XkJ3RjM-nur32ox0I6jS9d0Ft18m9n_N80GbOOrFxSTL2aL1p1Ssg2XnAITyJRv86WfIPLq_1zD-psFGVQzXJD3lILyTNeXs-cgPx9ssF8MfvhhS86g77KcqdFMK8hDjEgJVZ9y2JCnvVb0R4mgWMNE_ftQ/s2048/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcF00hVKFa2xvxymotmXRZhi5EknWMMX5XkJ3RjM-nur32ox0I6jS9d0Ft18m9n_N80GbOOrFxSTL2aL1p1Ssg2XnAITyJRv86WfIPLq_1zD-psFGVQzXJD3lILyTNeXs-cgPx9ssF8MfvhhS86g77KcqdFMK8hDjEgJVZ9y2JCnvVb0R4mgWMNE_ftQ/w400-h300/2.jpg" width="400" /></a></div><div><br /></div><div><span style="font-family: arial;">PREPARACIÓN:</span></div><div><span style="font-family: arial;"><br /></span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdm7by3tBJo4CM32rP6ljnitdr6rQbFFmKljsGrrnTGeiXoZZsHSTd8G7Ka6sfwfucKoUDm6jHuGvi8Ij2VY4Gy4V-dmic2KbxKGMC8qu9boeJsI9X4c7oPi9uofX1ny2_pywafqb3H2DiWrHV0aBpONpR8Cv-NLADnS57P-QPEY5cLANi5exJ01HJVQ/s2048/3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdm7by3tBJo4CM32rP6ljnitdr6rQbFFmKljsGrrnTGeiXoZZsHSTd8G7Ka6sfwfucKoUDm6jHuGvi8Ij2VY4Gy4V-dmic2KbxKGMC8qu9boeJsI9X4c7oPi9uofX1ny2_pywafqb3H2DiWrHV0aBpONpR8Cv-NLADnS57P-QPEY5cLANi5exJ01HJVQ/w400-h300/3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: arial;">Pelamos la cebolla y la cortamos en juliana. Pelamos también los ajos y cortamos en láminas.</span><br /><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfV0fWDe32gu8Z8CGXRHqsLi8OjTnm9RSUBhfKyjo4mt5j-Yk7y0jRn4e2JnrH6DFqomN0Gt6AWXazt_Hjr5FKxIirDvfxcDJcQMoAhBu1bHAncD1tCzWRW0pBU8LY_7ti89ECzbpo8rGzK_6GyZDPF7RXXC4JNPzb9EQwHmefVxMps051vJ40AUJpaQ/s2048/4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfV0fWDe32gu8Z8CGXRHqsLi8OjTnm9RSUBhfKyjo4mt5j-Yk7y0jRn4e2JnrH6DFqomN0Gt6AWXazt_Hjr5FKxIirDvfxcDJcQMoAhBu1bHAncD1tCzWRW0pBU8LY_7ti89ECzbpo8rGzK_6GyZDPF7RXXC4JNPzb9EQwHmefVxMps051vJ40AUJpaQ/w400-h300/4.jpg" width="400" /></a></p><p style="text-align: center;"><span style="font-family: arial;">En una olla ponemos el aceite y calentamos sin que llegue a humear.</span></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEggWfU4d56KVRHmDx6p-k9ebxhBmNU9zSP7m0oduVlaruW-ao_KOm_8oWf-XB-ImMUInrbqn9oBPg-WTNBcTj5mhhi3K7jZ4YhjBb37RfKz0N5kUHeCngPgZb2E0LLGx10ue4R4F_8PPzAY2jI9aVFsvMVk6IkWp8PLIPtrCly-jZneB9FMejDf-oCA/s2048/6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEggWfU4d56KVRHmDx6p-k9ebxhBmNU9zSP7m0oduVlaruW-ao_KOm_8oWf-XB-ImMUInrbqn9oBPg-WTNBcTj5mhhi3K7jZ4YhjBb37RfKz0N5kUHeCngPgZb2E0LLGx10ue4R4F_8PPzAY2jI9aVFsvMVk6IkWp8PLIPtrCly-jZneB9FMejDf-oCA/w400-h300/6.jpg" width="400" /></a></p><p style="text-align: center;"><span style="font-family: arial;">Añadimos los ajos laminados y a continuación la cebolla picada y la hoja de laurel.</span></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_R8tJkIyXGoDWuSUYT7ASU8V2g3YQIz5HcUAKEFT0swIQXxGUMxFYwUEOusmrro0rWylJhF04ElxmEQDgH81wW9E6i9ZvBIflIWBwXuxANWBNHP9jXxYIp4tu7tZ4HlajTAO7EEG8v-G_v7mjsCs15CmlZHf1dcFxwqBiYo_KwdU12lU_N0rcpEnWw/s2048/5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_R8tJkIyXGoDWuSUYT7ASU8V2g3YQIz5HcUAKEFT0swIQXxGUMxFYwUEOusmrro0rWylJhF04ElxmEQDgH81wW9E6i9ZvBIflIWBwXuxANWBNHP9jXxYIp4tu7tZ4HlajTAO7EEG8v-G_v7mjsCs15CmlZHf1dcFxwqBiYo_KwdU12lU_N0rcpEnWw/w400-h300/5.jpg" width="400" /></a></p><p style="text-align: center;"><span style="font-family: arial;">Mientras se pocha la cebolla salpimentamos los trozos de pollo.</span></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAWrkkPKfg85viu472aQj8e6XLJFo0zxs1ZOxFjObYqcinPOpm_z9Z5L0Ob2ohcgJoySWVpmbnCJ1MEh9K1k7mCIXPpyZOEZVS5AdE3O_MKPMV-b7WT1jxWhYsNf96_79b1IFYmytYjTHO0REVlFTI5L42c-SEvHnpO3FUa98_4VYXbXeGb8wtPrxaYQ/s2048/7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAWrkkPKfg85viu472aQj8e6XLJFo0zxs1ZOxFjObYqcinPOpm_z9Z5L0Ob2ohcgJoySWVpmbnCJ1MEh9K1k7mCIXPpyZOEZVS5AdE3O_MKPMV-b7WT1jxWhYsNf96_79b1IFYmytYjTHO0REVlFTI5L42c-SEvHnpO3FUa98_4VYXbXeGb8wtPrxaYQ/w400-h300/7.jpg" width="400" /></a></p><p style="text-align: center;"><span style="font-family: arial;">Vamos dorando los trozos de pollo.</span></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkG1fZn_wWPK0Bh8npc6sU-3NSQXCV0O312zcn-xZqC_3_86EhKihImf_aG7IWp2DsZ9WMCK_lQ-4BNjazQsLQbGgv7-v3yGzd0vG4HvtDeSrzPHVyr-CFmXLDqScfThc2nDgZi3vZNFzMsobUtq_tKJ8IwBH0Qc1JPJanlXVzZvigroOVQ8Sgo9_WVA/s2048/9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkG1fZn_wWPK0Bh8npc6sU-3NSQXCV0O312zcn-xZqC_3_86EhKihImf_aG7IWp2DsZ9WMCK_lQ-4BNjazQsLQbGgv7-v3yGzd0vG4HvtDeSrzPHVyr-CFmXLDqScfThc2nDgZi3vZNFzMsobUtq_tKJ8IwBH0Qc1JPJanlXVzZvigroOVQ8Sgo9_WVA/w400-h300/9.jpg" width="400" /></a></p><p style="text-align: center;"><span style="font-family: arial;">Si no caben todos los hacemos en dos tandas.</span></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0rZR_BcCAIxGg2u99Z9CO26APTY3BY-fa30IndvD5yYQ208XJKIlRQpXn1JLviN6idApZy14gduvobas9mAcwqHdrAoJBDR9n-vylg3MY7FkhJje7Fl-ERf1s3X2xW4Z-wvT6kmoC9dDGIB0mXWJudFNnLtZO5nWM3omTCkNtYTgFm3VR8PNhQTYk4A/s2048/10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0rZR_BcCAIxGg2u99Z9CO26APTY3BY-fa30IndvD5yYQ208XJKIlRQpXn1JLviN6idApZy14gduvobas9mAcwqHdrAoJBDR9n-vylg3MY7FkhJje7Fl-ERf1s3X2xW4Z-wvT6kmoC9dDGIB0mXWJudFNnLtZO5nWM3omTCkNtYTgFm3VR8PNhQTYk4A/w400-h300/10.jpg" width="400" /></a></p><p style="text-align: left;"><span style="font-family: arial;">Cuando tengamos todos los trozos de pollo salteados vamos a añadir el vino y dejamos unos minutos para que evapore el alcohol.</span></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRqRPNUc9GP54xC7G64E0hopW9r3bMVTWyc3iB-_W_gO4k5XemUamKmnCAxC5bylmjSUmTfKGZCa6iXphV65wBITPj8rB8PE3LQAe5VisbyipMdNiPZIzyfJ9G-lwCqzTdRwUR8QrWG5t7qSOFZSyJiMxkqTpSUF0E4trqoW1c3vlKPI50rkSzIeNdJw/s2048/8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRqRPNUc9GP54xC7G64E0hopW9r3bMVTWyc3iB-_W_gO4k5XemUamKmnCAxC5bylmjSUmTfKGZCa6iXphV65wBITPj8rB8PE3LQAe5VisbyipMdNiPZIzyfJ9G-lwCqzTdRwUR8QrWG5t7qSOFZSyJiMxkqTpSUF0E4trqoW1c3vlKPI50rkSzIeNdJw/w400-h300/8.jpg" width="400" /></a></p><p style="text-align: left;"><span style="font-family: arial;">Es el momento de añadir un poco de sal, pimienta negra en grano y la guindilla sin las semillas. Tapamos la olla y cocemos unos 20 minutos a fuego lento. Si fuera necesario se puede añadir un poco de agua.</span></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiacovT94Vz_tDRV6PXiSXsqyHZEg4D9o9VfoN3iMdqHv1kTWx1UipKWGbCvFe4OY6MIOPwVEIH9HHDLPzaEh8FX5EYUIrX22SQdzNk6L6DuUO9ZY1FeY3ctBiu3nWeUrAXomxswM3pK_W61Sr8mpeHRfg_iVM0T95jOKKIJLVdZVnpbVI64rrv1RpZ_w/s2048/11.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiacovT94Vz_tDRV6PXiSXsqyHZEg4D9o9VfoN3iMdqHv1kTWx1UipKWGbCvFe4OY6MIOPwVEIH9HHDLPzaEh8FX5EYUIrX22SQdzNk6L6DuUO9ZY1FeY3ctBiu3nWeUrAXomxswM3pK_W61Sr8mpeHRfg_iVM0T95jOKKIJLVdZVnpbVI64rrv1RpZ_w/w400-h300/11.jpg" width="400" /></a></p><p style="text-align: left;"><span style="font-family: arial;">Cuando la carne está hecha se agregan los clavos de olor y la nuez moscada. Se deja cocer un ratito sin tapa para que la salsa ligue bien y evapore si ha quedado muy líquida. Siempre a fuego lento.</span></p><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGJZiJXL-v7Mnrvy1_kJT0pl2_5GJ0PJIX8AMJBgMWmUbaMOUrG_JEMEIID8CQyVyYjJlwOmeYa5wzuMR3yiyNYxRSSIXozTuXJUZvJL2zoQD8USjyQW5ozJfHFRhh_nTC3qOxl0E9R-IqUGyBWx-KBOZUwrJjyUizVAMzHsWRG33A0YVhM5ExIPlJhw/s2048/12.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGJZiJXL-v7Mnrvy1_kJT0pl2_5GJ0PJIX8AMJBgMWmUbaMOUrG_JEMEIID8CQyVyYjJlwOmeYa5wzuMR3yiyNYxRSSIXozTuXJUZvJL2zoQD8USjyQW5ozJfHFRhh_nTC3qOxl0E9R-IqUGyBWx-KBOZUwrJjyUizVAMzHsWRG33A0YVhM5ExIPlJhw/w400-h300/12.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;">La carne queda muy tierna, jugosa y la salsa muy olorosa. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;">Acompañamos con unas patatas fritas o una menestra de verduras salteadas.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><br /></span></div><br />Leonorhttp://www.blogger.com/profile/11550807376225242350noreply@blogger.com2tag:blogger.com,1999:blog-5125911522607618006.post-78579808395820286362022-04-15T10:42:00.001-07:002022-04-27T03:32:21.341-07:00PECHUGA DE POLLO AL HORNO<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh81hWF7mD7PIeL86o9eYtfZ__7SKTiB8RNpvQyaKHPqpik_jTIMWKQOTsxiPW44ZrCk6EeKB7B9PEHjg8EBujqS2hkjYaFlrzcei2ZGEfUfvs_ID2vHHKBkf0V7m4E0rC3mDUmKxSNJefhozM3Jg2AuYbovZ0oquVprjQ4I-gteXM3WDiR3CGKhw6Wfw/s2048/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh81hWF7mD7PIeL86o9eYtfZ__7SKTiB8RNpvQyaKHPqpik_jTIMWKQOTsxiPW44ZrCk6EeKB7B9PEHjg8EBujqS2hkjYaFlrzcei2ZGEfUfvs_ID2vHHKBkf0V7m4E0rC3mDUmKxSNJefhozM3Jg2AuYbovZ0oquVprjQ4I-gteXM3WDiR3CGKhw6Wfw/w400-h300/1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Receta ligera y de fácil digestión. Hemos asado la carne y cocido las patatas con lo que nos ahorramos las calorías que añade el frito. Al ser una carne de poco sabor, las especias y los ajos serán indispensables para potenciar el sabor de la receta.</span></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2_fJXQIb0hL6qWxDVowFkEd1YP72x8XZgkRoEDNDavK2gRNPVNbiniT4WE1HC4Z2F1VTbEjIpz9060VJdA9D_d_SqCXEv7pd5IZK0xAczSGClg50VOgrb2Hmdbmdnr5UrMQlks0olwd4l-BO-alfXwS4KuV2oV0sbHFi2Fu2bG4vBTaCBDD4J4qjgmg/s2048/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2_fJXQIb0hL6qWxDVowFkEd1YP72x8XZgkRoEDNDavK2gRNPVNbiniT4WE1HC4Z2F1VTbEjIpz9060VJdA9D_d_SqCXEv7pd5IZK0xAczSGClg50VOgrb2Hmdbmdnr5UrMQlks0olwd4l-BO-alfXwS4KuV2oV0sbHFi2Fu2bG4vBTaCBDD4J4qjgmg/w400-h300/2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">INGREDIENTES:</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">1 pechuga de pollo entera</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">1 cebolla mediana</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">1 manzana</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">3 dientes de ajo grandes</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">1/2 cucharadita de pimienta negra en grano</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">1 cucharadita de orégano</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">1 cucharadita de pimentón dulce</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">1 cucharadita de sal</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">zumo de medio limón</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">perejil picado</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">100 cl. de aceite de oliva </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">PREPARACIÓN:</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEX1FbHM8UfMHtv6gfDtSCU8NfvP5KjoJyHTbfcmsz-MYONapXl5pxryqTu1XgD1Z-SombmgGPUaUNL0rs-HkjRH8kiD8CjFbj4bA0O9um-vhUBQx5xdn4jz-0m6SQ258Ed0mS00C1n3k6q0WGlWOT2vZkuzFj_hs7RoCQW0swsXjxabzyJdgGb0usuA/s2048/3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEX1FbHM8UfMHtv6gfDtSCU8NfvP5KjoJyHTbfcmsz-MYONapXl5pxryqTu1XgD1Z-SombmgGPUaUNL0rs-HkjRH8kiD8CjFbj4bA0O9um-vhUBQx5xdn4jz-0m6SQ258Ed0mS00C1n3k6q0WGlWOT2vZkuzFj_hs7RoCQW0swsXjxabzyJdgGb0usuA/w400-h300/3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;">Pelamos y cortamos la cebolla en juliana.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggDeAGnMVzApGdm_LV_HWbOIS0ky8Zkx_3hiyrWG8sTXiMmK_WGus-jrhnRPAbeCf9Z-_PdZPKEM-FTAXDTAbCIegapDVS-XYrNsupn_f3V_rYK80rcT0462SeAbmbQrPmYRqmP-BTEfoKDDqHXqrHXsaGzesIVlhEbMtiC5awpW9Ga58ZcTd7onDE4A/s2048/4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggDeAGnMVzApGdm_LV_HWbOIS0ky8Zkx_3hiyrWG8sTXiMmK_WGus-jrhnRPAbeCf9Z-_PdZPKEM-FTAXDTAbCIegapDVS-XYrNsupn_f3V_rYK80rcT0462SeAbmbQrPmYRqmP-BTEfoKDDqHXqrHXsaGzesIVlhEbMtiC5awpW9Ga58ZcTd7onDE4A/w400-h300/4.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;">Lavamos la manzana y descorazonamos. Luego cortamos en gajos finos.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil3RF0rHgddxFf5RKcvrH6AHXjl8HDNR730tGVGEFExFij1D5Mbf7WI8g0QvbCI_T7kBWlKiYiOESNGVpzVoNwfDwqiw_24UnsR2QWlObyufEMIK7AzD5lbaYw_6iBNLqMuoIZR6t2HFeDP4JHo4g2EmvyA2eRQtmxgb5uSBvi5pZleykBdlMoZKNYIw/s2048/5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil3RF0rHgddxFf5RKcvrH6AHXjl8HDNR730tGVGEFExFij1D5Mbf7WI8g0QvbCI_T7kBWlKiYiOESNGVpzVoNwfDwqiw_24UnsR2QWlObyufEMIK7AzD5lbaYw_6iBNLqMuoIZR6t2HFeDP4JHo4g2EmvyA2eRQtmxgb5uSBvi5pZleykBdlMoZKNYIw/w400-h300/5.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;">Colocamos la cebolla y la manzana en la bandeja donde vamos a hornear.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCANwcaBU0Fj4bVdi4mT1SXvcq3qo0oyfL24lANUZ2BKgTSXoIcIz_Jv_BpTZQRNQp7MvcA7NUXxlHxO__XDhQBb1DRXqf3Y24WTTyZ1F2zVOKUpszBbAXqBojSjnj55oa3_Ad5nOYlrH8upxBsXDmcRi6ONeSPwLhvLdzO_42OB0RJtCPFA9eMbbSJg/s2048/6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCANwcaBU0Fj4bVdi4mT1SXvcq3qo0oyfL24lANUZ2BKgTSXoIcIz_Jv_BpTZQRNQp7MvcA7NUXxlHxO__XDhQBb1DRXqf3Y24WTTyZ1F2zVOKUpszBbAXqBojSjnj55oa3_Ad5nOYlrH8upxBsXDmcRi6ONeSPwLhvLdzO_42OB0RJtCPFA9eMbbSJg/w400-h300/6.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">A las pechugas les hacemos unos cortes sin llegar al fondo. La colocamos sobre la cama de cebolla y manzana.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5K3l6DrGO6wHwmW0ZVr6Ug28HCCw1-BF7S6NYZMN6_jfqynPfnXteZhu0Vu8GADW6ElbWNCZmIEK6R_TyEP3EDRfOjtBuPmPZE7hVYJ7vH2KNm0FZj9BTbe9EbzAJUzFXxb2ct4M3NiF7V8NfDi94wzrHn4kKDJHeY3e6ujZ2QHc12VGanjoO42I0yg/s2048/7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5K3l6DrGO6wHwmW0ZVr6Ug28HCCw1-BF7S6NYZMN6_jfqynPfnXteZhu0Vu8GADW6ElbWNCZmIEK6R_TyEP3EDRfOjtBuPmPZE7hVYJ7vH2KNm0FZj9BTbe9EbzAJUzFXxb2ct4M3NiF7V8NfDi94wzrHn4kKDJHeY3e6ujZ2QHc12VGanjoO42I0yg/w400-h300/7.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">En el mortero ponemos la sal, los ajos pelados y laminados y los granos de pimienta. Majamos bien.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz981SDqBLkSaa0UCX6JnadGOG2b4pv-OkznOPok8QcYL4ibrB30DDFWu21FD6rd9kT8ARyZV-dP9v1qHHHCF3wmlE1ZOBLKuEcrlIJNVLzV1feImTRZ2VlUniCu3CXogVJ9vGYnRl-KGks5R-6mDMMBK2aawkItXz3tOzOWw00xtF0PJDaaWgPszENg/s2048/8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz981SDqBLkSaa0UCX6JnadGOG2b4pv-OkznOPok8QcYL4ibrB30DDFWu21FD6rd9kT8ARyZV-dP9v1qHHHCF3wmlE1ZOBLKuEcrlIJNVLzV1feImTRZ2VlUniCu3CXogVJ9vGYnRl-KGks5R-6mDMMBK2aawkItXz3tOzOWw00xtF0PJDaaWgPszENg/w400-h300/8.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;">Añadimos al majado el perejil, el orégano, el pimentón, el zumo de limón y el aceite de oliva.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqmmFJRue2mFE4hRQRWGUlJeXvhAtWGNeBKrb2Lhi_AKVOnuCVO0IVZ9mTSg4eYIwQxb1YnHTpCLlERDudErS2gc6T9-vKC20TS51Mz43yet3XBvlJ5DmaG4xYDhxAaaVxUY9O4QQAY5nub_xkmqISMAozGmD8EA-s_C6Jmn6JoxI1drtBSv4cWQF7Zg/s2048/9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqmmFJRue2mFE4hRQRWGUlJeXvhAtWGNeBKrb2Lhi_AKVOnuCVO0IVZ9mTSg4eYIwQxb1YnHTpCLlERDudErS2gc6T9-vKC20TS51Mz43yet3XBvlJ5DmaG4xYDhxAaaVxUY9O4QQAY5nub_xkmqISMAozGmD8EA-s_C6Jmn6JoxI1drtBSv4cWQF7Zg/w400-h300/9.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Rociamos las pechugas con el majado de forma que entre bien entre los cortes que hemos hecho. Ya tendremos el horno precalentado a 180º y ponemos la bandeja a media altura durante 30 minutos.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqVxSNvLSU4Rivk6OP1KDRMG36AHw5XxPTOhqKfDuf0Kgn2DjzSvQiSXLnPIj9NbBecNoi8_eeCeH1ZM01I60Ekumbq_mMeYvJRjr4Hel5SblMAjgfRuSL2Q5BP6XF8J9-tR5XWHkY_hdqbn1POfEOUd2pPaiUT-fJPDMa1Lm2W_Zl1m10hfUmgW0kHQ/s2048/10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqVxSNvLSU4Rivk6OP1KDRMG36AHw5XxPTOhqKfDuf0Kgn2DjzSvQiSXLnPIj9NbBecNoi8_eeCeH1ZM01I60Ekumbq_mMeYvJRjr4Hel5SblMAjgfRuSL2Q5BP6XF8J9-tR5XWHkY_hdqbn1POfEOUd2pPaiUT-fJPDMa1Lm2W_Zl1m10hfUmgW0kHQ/w400-h300/10.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Mientras se va asando la carne, cocemos unas patatas de guarnición con piel. Las lavamos bien y añadimos sal a la cocción. Una vez que han pasado los 30 minutos de horneado se añaden las patatas cortadas por la mitad, se rocían con un poco de aceite de oliva y se programan otros 10 minutos a la misma temperatura (180º). Si se quiere dorar un poco más se pone el grill unos minutos. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTeWerojAdHIpXpTq7E76jnJfxOshsOoyurV3h0FtI9UfBk6QlkON6zj6qymmogWCqW3D4g2Sk4bLvchDaNAAbVdBqdXjvR_o-MNktd91IzotpLANr-_npXeNx8tjY65HHl1ONXkz7ch37p-If3ov1Y3RNmqkV3ZeFpk2EB8C8DQP5boFvUjBm3Vw4Dw/s2048/11.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTeWerojAdHIpXpTq7E76jnJfxOshsOoyurV3h0FtI9UfBk6QlkON6zj6qymmogWCqW3D4g2Sk4bLvchDaNAAbVdBqdXjvR_o-MNktd91IzotpLANr-_npXeNx8tjY65HHl1ONXkz7ch37p-If3ov1Y3RNmqkV3ZeFpk2EB8C8DQP5boFvUjBm3Vw4Dw/w400-h300/11.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: arial;">No conviene dejar mucho tiempo el asado al horno porque la carne de pechuga no tiene grasa y puede quedar muy seca.</span><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">¡BUEN PROVECHO!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>Leonorhttp://www.blogger.com/profile/11550807376225242350noreply@blogger.com0tag:blogger.com,1999:blog-5125911522607618006.post-69673318448206185462022-04-08T04:05:00.000-07:002022-04-08T04:05:41.436-07:00BIENMESABE (CAZÓN EN ADOBO)<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpaw_UAmSmAzy5fHFodf9yjmtojpoEasDUN-PyDJdt6wLUBui7An05XLyDaLyn6BIPukQhzkeF2ruXoqRHUAmUrx9enNUtqpT6cWp8LwxDbykYH8VTycips3YXe0RHu2rXC26ksXdfwcC2qccVQKUjlVhW7KUStJs_4yaaJr4N67-alZi6I04hkDwNiw/s1600/1a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpaw_UAmSmAzy5fHFodf9yjmtojpoEasDUN-PyDJdt6wLUBui7An05XLyDaLyn6BIPukQhzkeF2ruXoqRHUAmUrx9enNUtqpT6cWp8LwxDbykYH8VTycips3YXe0RHu2rXC26ksXdfwcC2qccVQKUjlVhW7KUStJs_4yaaJr4N67-alZi6I04hkDwNiw/w400-h300/1a.jpg" width="400" /></a></p><p style="text-align: justify;"><span style="font-family: arial;">La receta del bienmesabe o cazón en adobo es típica de la provincia de Cádiz, concretamente de las zonas próximas a la costa: Cádiz, San Fernando, Rota, El Puerto de Santa María, Puerto Real, casi todas, poblaciones que rodean a la Bahía de Cádiz, así como Chipiona y Sanlúcar entre otras. Como ocurre con muchas recetas, yo diría que la mayoría, tiene sus variantes, aunque la base suele ser la misma. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPBTQwX_DUJz7deFsztzC5DPcuV23Jjyui762CO2fcGJ7QhnhF9rMuv5x0KerciKz7SpZO6iw4ChEVq6EIWUkJfg8Fcv6zHyOZaf79w2S2VpYVos2N430QswP5a2F_KHduw07pGjczxs6KT4jOIkc75W70k9Y8Pz--T3Iw72QYcsw5LHZNrwcOMLDPw/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPBTQwX_DUJz7deFsztzC5DPcuV23Jjyui762CO2fcGJ7QhnhF9rMuv5x0KerciKz7SpZO6iw4ChEVq6EIWUkJfg8Fcv6zHyOZaf79w2S2VpYVos2N430QswP5a2F_KHduw07pGjczxs6KT4jOIkc75W70k9Y8Pz--T3Iw72QYcsw5LHZNrwcOMLDPw/w400-h300/1.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">INGREDIENTES: (2 raciones)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">10 rodajas de cazón cortado para freír</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">3 dientes de ajo pelados y laminados</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">2 cucharaditas de comino en grano</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">1 cucharadita de sal</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">1/2 vaso de vinagre de Jerez</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Agua</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Harina de freír</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">2 hojas de laurel picado (opcional)</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZpBwS9cjfnPuccAWaccD6aVATah7emw_Uo72DUEWs4jT3RxarY_8GZ_IrEBHYADcLpxRVqG0kzoIRkVR_r-Iy4MJZqnt5hMuCu3qAiOAMyua4QEj5nlxHOL2yOS_mWe1-qKOO7PIVqcaIzTKc0-vPdtsH2e2BJbLBp6YlukESYK9bMkG7AIQFn9kSTA/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZpBwS9cjfnPuccAWaccD6aVATah7emw_Uo72DUEWs4jT3RxarY_8GZ_IrEBHYADcLpxRVqG0kzoIRkVR_r-Iy4MJZqnt5hMuCu3qAiOAMyua4QEj5nlxHOL2yOS_mWe1-qKOO7PIVqcaIzTKc0-vPdtsH2e2BJbLBp6YlukESYK9bMkG7AIQFn9kSTA/w400-h300/2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;">Ponemos en el mortero la sal, el comino y los dientes de ajo laminados. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFrGEItVaFC8qkEMrfx-4HF_AGnKCnAc14bEKKkV7SRvOskhArAa91s8K4A9EwVbL4EDZnXsrGKoSNypHa3U6KUrEe2Tp_Tw88uJKKy_Jt26uv0RXyrCdfIayg_QWK6a9a9R607-ZkPjX9viIFXsZvBn9HrnQ0Sa_o8LHU5Kncm-JsOUpXIlwc0YybZQ/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFrGEItVaFC8qkEMrfx-4HF_AGnKCnAc14bEKKkV7SRvOskhArAa91s8K4A9EwVbL4EDZnXsrGKoSNypHa3U6KUrEe2Tp_Tw88uJKKy_Jt26uv0RXyrCdfIayg_QWK6a9a9R607-ZkPjX9viIFXsZvBn9HrnQ0Sa_o8LHU5Kncm-JsOUpXIlwc0YybZQ/w400-h300/3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;">Majamos hasta que quede todo triturado.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQb2xH6K-7No0pOj3gC0KD8DDuXVsqe1NZhg7yQVJekTzpw6Qan9RKM9RtHBNC0ycSKlmMmbBa9hLwPf1LgmC99jxmS3k0W7kqlYBZCtNTo4uugwf4iIAepN9EjrBmEvCHogbJpGLuS8t55ifxVVmx8j6GfsxK640ACX5BsA9YiJdb942m7V7XNfI5uw/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQb2xH6K-7No0pOj3gC0KD8DDuXVsqe1NZhg7yQVJekTzpw6Qan9RKM9RtHBNC0ycSKlmMmbBa9hLwPf1LgmC99jxmS3k0W7kqlYBZCtNTo4uugwf4iIAepN9EjrBmEvCHogbJpGLuS8t55ifxVVmx8j6GfsxK640ACX5BsA9YiJdb942m7V7XNfI5uw/w400-h300/4.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;">Añadimos el vinagre y removemos.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghKVl0Cpdi-DKY4-1cin5ulo_iyvTH6IgNYDHmr6XSLGhyXowRq4c65pnZiABiXz_6RsHPb4unkgBoFPY_-kCbZN95kN2BVDaAM_eef8wceLOYrbNoE3PLwtZlK0wi_ITS65gexmrmypgEd2XpsMe7cOM7mqNjzXB4ZtKuI2_s_kwp2VAU1HZoi44WEw/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghKVl0Cpdi-DKY4-1cin5ulo_iyvTH6IgNYDHmr6XSLGhyXowRq4c65pnZiABiXz_6RsHPb4unkgBoFPY_-kCbZN95kN2BVDaAM_eef8wceLOYrbNoE3PLwtZlK0wi_ITS65gexmrmypgEd2XpsMe7cOM7mqNjzXB4ZtKuI2_s_kwp2VAU1HZoi44WEw/w400-h300/5.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">En un bol donde tendremos las rodajas de cazón, vertemos el vinagre con el majado y terminamos de cubrir el pescado con agua. Si se quiere poner el laurel lo hacemos en este momento. Dejaremos el cazón en este adobo unas horas, incluso se puede dejar toda la noche poniendo el bol en el frigorífico cubriendo con papel transparente para evitar que se propague el olor. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFe_HNoFRLu-SkoL49YXo2Z0E3Y19dpmG94gUhhmoa6y_67Z-HE87gWc41fRoqEO_zNetOAAlo7ZY54ZObtPsSrMAFJHV5USHhXOTwsY3YjRcV8WdHsSAC4HKjoeXxkUTp94LofRaMiP6ls9KCccllimV4JL1PoO27WpQB7NivEeWjXxP1xHg77IMmMw/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFe_HNoFRLu-SkoL49YXo2Z0E3Y19dpmG94gUhhmoa6y_67Z-HE87gWc41fRoqEO_zNetOAAlo7ZY54ZObtPsSrMAFJHV5USHhXOTwsY3YjRcV8WdHsSAC4HKjoeXxkUTp94LofRaMiP6ls9KCccllimV4JL1PoO27WpQB7NivEeWjXxP1xHg77IMmMw/w400-h300/6.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">A la hora de freír utilizamos harina especial para fritos que es menos fina que la de otros usos. Escurrimos el adobo y enharinamos. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiDb9xuu0IdVK1l8axtgyazevrOkZxsTSfewVqkhPcwM2ggjCy8RCovVpjnPJzvThmEGzs6ZD2xbG2qLbAvlRzxQyS0rZ6gdMCa_AQ6BXjMXZp2dDPYu6GocycA175ziq4t2bFFlbBBWmQAfiqie_w6q_Vr5Gv_N5Iwb7_pdorb3pP3Dq3wLH1gSW57g/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiDb9xuu0IdVK1l8axtgyazevrOkZxsTSfewVqkhPcwM2ggjCy8RCovVpjnPJzvThmEGzs6ZD2xbG2qLbAvlRzxQyS0rZ6gdMCa_AQ6BXjMXZp2dDPYu6GocycA175ziq4t2bFFlbBBWmQAfiqie_w6q_Vr5Gv_N5Iwb7_pdorb3pP3Dq3wLH1gSW57g/w400-h300/7.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;">Freír hasta que el pescado esté listo y haya tomado el color dorado.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;">Acompañado de una ensalada de pimientos asados es una delicia de nuestra gastronomía. </span></div><br /><p style="text-align: center;">¡Buen provecho!</p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p>Leonorhttp://www.blogger.com/profile/11550807376225242350noreply@blogger.com0tag:blogger.com,1999:blog-5125911522607618006.post-51783611613274812022021-12-26T11:47:00.000-08:002021-12-26T11:47:26.894-08:00PASTA CON SALSA A LA PUTTANESCA<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg8Hsv_MnOQ3WwpISmeJxubtSJeTaNxc9-zV4sIBxzv1yWvv8HHhyKRLWe1vPbO4eMZhbgUl6SJJCvSsILHCHIfCfhI2eMV6AGFd03cguWpE9822z5wDtmN9h0hNEy-Yx-ZfNHYdm1j4RyZ3LaNzBXxZOewazTyE9m3xFNkD8EwxuXoQFc03jzDlp95Xg=s2080" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1560" data-original-width="2080" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEg8Hsv_MnOQ3WwpISmeJxubtSJeTaNxc9-zV4sIBxzv1yWvv8HHhyKRLWe1vPbO4eMZhbgUl6SJJCvSsILHCHIfCfhI2eMV6AGFd03cguWpE9822z5wDtmN9h0hNEy-Yx-ZfNHYdm1j4RyZ3LaNzBXxZOewazTyE9m3xFNkD8EwxuXoQFc03jzDlp95Xg=w400-h300" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;">Putanesca o salsa a la putanesca (en italiano: sugo alla puttanesca) es una receta del centro de Italia que se utiliza para aderezar platos de pasta. Hay varias versiones acerca de la procedencia de la denominación de esta salsa. Se cuenta que es una receta que hacían las prostitutas por ser fácil y rápida de elaborar y porque los ingredientes son asequibles. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;">También se dice que se creó en el restaurante napolitano "Rancio Fellone", de Sandro Petti, una madrugada en la que los clientes pedían algo para comer, <i>una puttanata qualsiasi</i> (una putada cualquiera) y éste les preparó un plato con restos que quedaban en la cocina tras un día de trabajo.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;">Es una salsa muy sabrosa. Hay muchas variantes y todo depende de lo que se disponga y del gusto de los comensales. Os dejo una que suelo hacer con asiduidad y que gusta mucho en casa.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhpaYlVkgalkYE2B9i-p10gzwe3dCL5wXIqxQiEYo_9qEh3xu-oltJKoLIH-dgw3LovkKjLnXIUPJSfNeabHPbUKysrcEp0QqiZw5KV9raNzZd-yMjiVX4f2z0CKARVzYLOZHzr9DPbz1z2Qd4tGLgJ5y6RluShFptSZBd5LGmDx-OLt1SYJlVipjossg=s2080" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1560" data-original-width="2080" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhpaYlVkgalkYE2B9i-p10gzwe3dCL5wXIqxQiEYo_9qEh3xu-oltJKoLIH-dgw3LovkKjLnXIUPJSfNeabHPbUKysrcEp0QqiZw5KV9raNzZd-yMjiVX4f2z0CKARVzYLOZHzr9DPbz1z2Qd4tGLgJ5y6RluShFptSZBd5LGmDx-OLt1SYJlVipjossg=w400-h300" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">INGREDIENTES: (2 raciones)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">200 gr. de pasta (lo más habitual es que se haga para espaguetis pero en esta ocasión he utilizado macarrones)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">1 lata de anchoas (35 gr.)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">40 gr. de alcaparras encurtidas</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">50 gr. de aceitunas negras sin hueso</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">1/2 vaso de tomate frito casero</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">1 o 2 dientes de ajo</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">sal y pimienta negra</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhUQHGrLShDHZfom0D3PWahgCZXIdr5gO84ByW-BDhJW99rv_vNy5LZ3C8kgLIMC58ZXI4MyGwENmc1ko5AJzv_ccuP2dwJXI6q8yaiPPtTge4yEQNkYfip3-EIkrcXkXeW-sNRXiNQRMNV1VBafqi74754fpjS-73F6oP352Me3XTT0sj4ncJInN9tyg=s2080" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1560" data-original-width="2080" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhUQHGrLShDHZfom0D3PWahgCZXIdr5gO84ByW-BDhJW99rv_vNy5LZ3C8kgLIMC58ZXI4MyGwENmc1ko5AJzv_ccuP2dwJXI6q8yaiPPtTge4yEQNkYfip3-EIkrcXkXeW-sNRXiNQRMNV1VBafqi74754fpjS-73F6oP352Me3XTT0sj4ncJInN9tyg=w400-h300" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">Ponemos a cocer la pasta en abundante agua con una cucharadita de sal. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiOovufWLumnuGsuvWDYhFXiBM1zN5AOrA-gEjnggwKLE3J0yAsjTzeBeDXmHNa9Ptcwk352ccSUa8HZFd2uv6Pr0jnrIz1OFU_m9L-sHEc7Qij6hQBkyuk0K6jwF662Z2F_e6iv4C_i9iXZEjFY20K3PWrRoI-frZaB5xATERl_bWap0ByrApwm_sx3Q=s2080" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1560" data-original-width="2080" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEiOovufWLumnuGsuvWDYhFXiBM1zN5AOrA-gEjnggwKLE3J0yAsjTzeBeDXmHNa9Ptcwk352ccSUa8HZFd2uv6Pr0jnrIz1OFU_m9L-sHEc7Qij6hQBkyuk0K6jwF662Z2F_e6iv4C_i9iXZEjFY20K3PWrRoI-frZaB5xATERl_bWap0ByrApwm_sx3Q=w400-h300" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;">Mientras cuece la pasta hacemos la salsa. Empezamos picando los ajos y poniéndolos en una sartén con 30 gr. de aceite de oliva que habremos calentado sin que alcance demasiada temperatura.</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgOiwbssbPvJLWyFW4gbeqQYbZDJp0z59W5BEu6HJ62mDGhhDhOci1BYd151_umeJcvZBwarC-lHFL8NOrs-HIuIgnKRK8kh8oAP58G3vCMvBt6er3AY4U1K4xBEL-5J3PjJM9HPSn9WdujU8WkR9IkAe5KX4o6M7AFnn7MuPkvZSCzOH5YQlMql-yEqw=s2080" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1560" data-original-width="2080" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEgOiwbssbPvJLWyFW4gbeqQYbZDJp0z59W5BEu6HJ62mDGhhDhOci1BYd151_umeJcvZBwarC-lHFL8NOrs-HIuIgnKRK8kh8oAP58G3vCMvBt6er3AY4U1K4xBEL-5J3PjJM9HPSn9WdujU8WkR9IkAe5KX4o6M7AFnn7MuPkvZSCzOH5YQlMql-yEqw=w400-h300" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">Cuando los ajos estén sofritos, sin que se doren, agregamos las aceitunas escurridas y cortadas a rodajas (se venden ya cortadas)</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEju8CNTKyVyu-dH5F2gq9G7M9YQPNxFmIm_POuzbesOef_1ex_psFRuDzPiLRm68IzxaljtWiDYV9rEmzQJHm47o5ohEVJkSRFOfKU5FmNAna_7u0E6dqoHjbR2zGNMHlFJv46NaFqZtlXg1R_WDuqwjHBXxm-9InsMcuApg4rSJV0Fp1FN06-N_60-yA=s2080" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1560" data-original-width="2080" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEju8CNTKyVyu-dH5F2gq9G7M9YQPNxFmIm_POuzbesOef_1ex_psFRuDzPiLRm68IzxaljtWiDYV9rEmzQJHm47o5ohEVJkSRFOfKU5FmNAna_7u0E6dqoHjbR2zGNMHlFJv46NaFqZtlXg1R_WDuqwjHBXxm-9InsMcuApg4rSJV0Fp1FN06-N_60-yA=w400-h300" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;">A continuación añadimos las anchoas cortadas a pedacitos.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi56kbsitBKA5IVW3rUhwLrj-AjDW4xbsvQzsTO_jpio_pK3E_tkVzA7uXZ2iJ72iUU_wsv2Y9IHbCH2InUQQ3nqQPZE1uU5JkNY5qj9JDclt642_G0k0pU-lPGR-eZc7dFyZJylijKOMczffGH_mqevinie76Jq4y1bzgpheEheuM9nSAb6PHBYrLAQw=s2080" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1560" data-original-width="2080" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEi56kbsitBKA5IVW3rUhwLrj-AjDW4xbsvQzsTO_jpio_pK3E_tkVzA7uXZ2iJ72iUU_wsv2Y9IHbCH2InUQQ3nqQPZE1uU5JkNY5qj9JDclt642_G0k0pU-lPGR-eZc7dFyZJylijKOMczffGH_mqevinie76Jq4y1bzgpheEheuM9nSAb6PHBYrLAQw=w400-h300" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;">Luego las alcaparras y removemos todo para integrar los sabores.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEisWoOhG080Q1v0Nkf3lHDYxuAWPnTaZYqf-_FuFIJpd2ilXVR6ihXcP4J0A21jXTzxYY-sAPH7Yf4WocQju1hI0v7AoALdeuOWiplBgWrCWwjShp56A_yfi3U7QqDHJo6x7QNIPV38xToFkZnrRWVdf6qaBVgoyEWc0CYJQiE-TS6md5a9cIMInz1CTw=s2080" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1560" data-original-width="2080" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEisWoOhG080Q1v0Nkf3lHDYxuAWPnTaZYqf-_FuFIJpd2ilXVR6ihXcP4J0A21jXTzxYY-sAPH7Yf4WocQju1hI0v7AoALdeuOWiplBgWrCWwjShp56A_yfi3U7QqDHJo6x7QNIPV38xToFkZnrRWVdf6qaBVgoyEWc0CYJQiE-TS6md5a9cIMInz1CTw=w400-h300" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">Por último se pone el tomate frito que tendremos preparado con anterioridad. Se pone la pimienta recién molida y se calienta todo junto. Probamos el punto de sal. Al tener anchoas y utilizar tomate frito casero que ya ha sido salado no será necesario agregarle más.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi-m2AioBE8uu8nCxF4OUW9LcQPpH_-gEcGx6vo5Zzw_kl9pMhdQDlHwR-R_gOS4YX0hIlKrLuHd1pP9ceDze-FsRSkFa68ab8YsW-5WFw_1R07wQ-mIZ1VquMIcURdCB0igMIr_XzMXxQRB-eR0w32Hm49aeadSv4mI0wyISlW99mcPzHJBjGdv5BLeQ=s2080" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1560" data-original-width="2080" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEi-m2AioBE8uu8nCxF4OUW9LcQPpH_-gEcGx6vo5Zzw_kl9pMhdQDlHwR-R_gOS4YX0hIlKrLuHd1pP9ceDze-FsRSkFa68ab8YsW-5WFw_1R07wQ-mIZ1VquMIcURdCB0igMIr_XzMXxQRB-eR0w32Hm49aeadSv4mI0wyISlW99mcPzHJBjGdv5BLeQ=w400-h300" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">Cuando la pasta esté cocida se escurre bien y se cubre con la salsa. Servimos enseguida para evitar que la pasta se pase ( a mí no me gusta enfriar la pasta con agua, prefiero tenerlo todo preparado para que se coma recién terminado el plato).</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">¡Buen provecho!</span></div><p><br /></p><p><br /></p><p></p>Leonorhttp://www.blogger.com/profile/11550807376225242350noreply@blogger.com1tag:blogger.com,1999:blog-5125911522607618006.post-63019511461720096882021-12-19T10:24:00.003-08:002021-12-21T06:48:06.211-08:00PRESA IBÉRICA A LA SAL<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiVTvpscqm59S4zt7iEXlDTlVeVrkch2a3V4OqO4NtDOGCVzGSq2NYxqXc6-SldMgouqetmpfT-4f72IOgh2OiI6TbG9_KW0tgnKXaY99Pzqme-XVsF4xrVwGoTkw2pnKzZo1XK2HEsfaR4mCRbyMiX6ZPHhqUurnJ1U6J-WXV7x3SaI_HkdePUWNek-g=s4160" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3120" data-original-width="4160" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEiVTvpscqm59S4zt7iEXlDTlVeVrkch2a3V4OqO4NtDOGCVzGSq2NYxqXc6-SldMgouqetmpfT-4f72IOgh2OiI6TbG9_KW0tgnKXaY99Pzqme-XVsF4xrVwGoTkw2pnKzZo1XK2HEsfaR4mCRbyMiX6ZPHhqUurnJ1U6J-WXV7x3SaI_HkdePUWNek-g=w400-h300" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; color: #202124; font-family: georgia; font-size: 16px;">La </span><span style="background-color: white; color: #202124; font-family: georgia; font-size: 16px;">presa ibérica</span><span style="background-color: white; color: #202124; font-family: georgia; font-size: 16px;"> es uno de los cortes más veteados con abundante grasa intramuscular. </span><span style="background-color: white; color: #202124; font-family: georgia; font-size: 16px;">Esta pieza</span><span style="background-color: white; color: #202124; font-family: georgia; font-size: 16px;"> se extrae de la zona del lomo, concretamente del cabecero, más o menos lo </span><span style="background-color: white; color: #202124; font-family: georgia; font-size: 16px;">que</span><span style="background-color: white; color: #202124; font-family: georgia; font-size: 16px;"> sería el “hombro”. La escápula, tiene mucha movilidad lo </span><span style="background-color: white; color: #202124; font-family: georgia; font-size: 16px;">que</span><span style="background-color: white; color: #202124; font-family: georgia; font-size: 16px;"> proporciona una carne muy jugosa y con mucho sabor. </span></div><div class="separator" style="clear: both; text-align: center;"><span face="arial, sans-serif" style="background-color: white; color: #202124; font-size: 16px; text-align: start;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhGErxi9clV7KyO3VEPKMLYDioZS43TIMcNEchRh5kZh0jo9c6mmVJtOiu6JmXarQlAdnAfeWkNXbAFtfgPt0lQ0-D1pS2I2uFnQUAc515lUjPMB_hGixSKPYLonuhRjkRuVOCfE1tcAhTvwt-yU2fH_jYjbbFMFqvLFYP5eFykdq-7la8WvUiP5gwhRw=s4160" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3120" data-original-width="4160" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhGErxi9clV7KyO3VEPKMLYDioZS43TIMcNEchRh5kZh0jo9c6mmVJtOiu6JmXarQlAdnAfeWkNXbAFtfgPt0lQ0-D1pS2I2uFnQUAc515lUjPMB_hGixSKPYLonuhRjkRuVOCfE1tcAhTvwt-yU2fH_jYjbbFMFqvLFYP5eFykdq-7la8WvUiP5gwhRw=w400-h300" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">INGREDIENTES:</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">Una pieza de presa ibérica entera</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">Un paquete de sal de hornear</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">Aceite de oliva virgen extra</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">Pimienta molida</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">Tomillo y romero</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi-th8ZyntEWxxZ9C_toPfpLmHTE6M_my1GrIgjfw4hdDzgbtYYhivKvC0jDwNYZZeXpRbR-g7rXdiA0b7p_3QIzxgFGBDZJ131GJEDzvbtZk26LbH8t7uzJc__WKR9gE-_50_XQ2WHU2kFlZh3WLE-PjBRV9IDX5QnCyG1TgcObuPl0AOkiA1oRzqn8Q=s4160" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3120" data-original-width="4160" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEi-th8ZyntEWxxZ9C_toPfpLmHTE6M_my1GrIgjfw4hdDzgbtYYhivKvC0jDwNYZZeXpRbR-g7rXdiA0b7p_3QIzxgFGBDZJ131GJEDzvbtZk26LbH8t7uzJc__WKR9gE-_50_XQ2WHU2kFlZh3WLE-PjBRV9IDX5QnCyG1TgcObuPl0AOkiA1oRzqn8Q=w400-h300" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">En una fuente para horno se hace una cama de sal humedecida con agua donde se coloca la pieza de presa. Antes de cubrirla con el resto de sal, le ponemos la pimienta, el tomillo y el romero. Echamos por encima un chorrito de aceite para que forme una película que aísle la carne de la sal y no quede demasiado salada. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgqj_XztlmZMNamvrWWt977liVyV3T9nws22WB-8qZHNWQWHZrOX6bU1DAHYVOrO0q4IP69x26OBhOOAF9irEvm1XlAuXCIa-fJEgAm3ZYG6UUN5NEWTYBZLlSd0rzn-8rjyQuQvgKb0ZGt9UPBAqNbkQBmgPBdzSg_Jx-7LncpLejciuP28oayjpPKQw=s4160" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3120" data-original-width="4160" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEgqj_XztlmZMNamvrWWt977liVyV3T9nws22WB-8qZHNWQWHZrOX6bU1DAHYVOrO0q4IP69x26OBhOOAF9irEvm1XlAuXCIa-fJEgAm3ZYG6UUN5NEWTYBZLlSd0rzn-8rjyQuQvgKb0ZGt9UPBAqNbkQBmgPBdzSg_Jx-7LncpLejciuP28oayjpPKQw=w400-h300" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;">Cubriremos la pieza con un centímetro de sal humedecida con agua.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhVzVEP5c-LdtXcFdNCYB2gq3a1JBCg3a9iFyk8UBJMWO-8o-24p1jUSH6ydEGoNybw5IHPEOUuZuO6DqIuZg1JDsAJWMaPm3APGqs8I498qJr96mdoxGjFQ7j-eGEN6mSEOfSTbK7px5xvq1WHjTE6EKkXO8BloghHRU6fMxX23Q8Axyb7yWWt4_iM3g=s4160" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3120" data-original-width="4160" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhVzVEP5c-LdtXcFdNCYB2gq3a1JBCg3a9iFyk8UBJMWO-8o-24p1jUSH6ydEGoNybw5IHPEOUuZuO6DqIuZg1JDsAJWMaPm3APGqs8I498qJr96mdoxGjFQ7j-eGEN6mSEOfSTbK7px5xvq1WHjTE6EKkXO8BloghHRU6fMxX23Q8Axyb7yWWt4_iM3g=w400-h300" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">En el horno precalentado a 180º colocamos la bandeja a media altura y horneamos durante unos 40 a 50 minutos (por cada kilo de carne serán unos 20- 30 minutos, dependiendo de cada horno).</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhWjYW6OCWTrdLWNjyJ8eiaDAyyBSoYOkHaOv8swEUI8jeRAP7-dteoTw2Tk3PopP68ikmQWojSfCZcQt6PKgOICbvPvI_9zS_odxwVnHEQR-cTSsS47nMXXCbI4OKB0cE32FhqqvFxl2NSY73Am66fgVsLlbtmhMLlX4iQZPL9-qfeTbwBjyk6iZ115w=s4160" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3120" data-original-width="4160" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhWjYW6OCWTrdLWNjyJ8eiaDAyyBSoYOkHaOv8swEUI8jeRAP7-dteoTw2Tk3PopP68ikmQWojSfCZcQt6PKgOICbvPvI_9zS_odxwVnHEQR-cTSsS47nMXXCbI4OKB0cE32FhqqvFxl2NSY73Am66fgVsLlbtmhMLlX4iQZPL9-qfeTbwBjyk6iZ115w=w400-h300" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">Pasado el tiempo sacamos la pieza de carne de sal y la limpiamos bien con papel de cocina hasta retirar toda la cubierta. Pinchamos con una aguja de pinchos para ver si está cocida por dentro (debe salir jugo rosado, no sangre).</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj6FsdN9toilNYo2yEy5oeVRIW1WLOqH7c7JppXK8W4lloWC46CNOPSYJZqwQVIXSmT5-ezSdM5n3esFcBf8dGNRc7a2rb77OncJyD_jC8GcY_mZ8JJ1M-fydwGtrBpI9u9LJAhRnBOt6RkpeP2sqZbg65GvWGjOYiChYp625uFo1OZXp3WKYQlnqNV8w=s4160" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3120" data-original-width="4160" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEj6FsdN9toilNYo2yEy5oeVRIW1WLOqH7c7JppXK8W4lloWC46CNOPSYJZqwQVIXSmT5-ezSdM5n3esFcBf8dGNRc7a2rb77OncJyD_jC8GcY_mZ8JJ1M-fydwGtrBpI9u9LJAhRnBOt6RkpeP2sqZbg65GvWGjOYiChYp625uFo1OZXp3WKYQlnqNV8w=w400-h300" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;">Dejamos en la bandeja para que se temple antes de cortar. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">Podemos servir con unas patatas fritas, asadas o con una ensalada. Aparte se puede hacer una salsa para asados.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">OBSERVACIONES:</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">Si la dejamos enfriar del todo y guardamos en el frigorífico se podrá corta finamente y se puede comer en frío con un chorrito de aceite de oliva virgen extra.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjtZAFjZ6JAnBzP5UfHAgWtvJgTQgps1vEn-dR0bC39_GHj2fklXwJmpv7vXwOQF9RiXoScqmoGXAWhkx6JMbAVTc0p9rwAdVR57rCdhRV0CjDZk6xrb4WMbTTDCNZvv2kVKwW8eFBROKHqM_nXeSAIWdNU9uVUKxaYviTTrsyAs7glSfXjem1Ujd-oEw=s4156" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3123" data-original-width="4156" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEjtZAFjZ6JAnBzP5UfHAgWtvJgTQgps1vEn-dR0bC39_GHj2fklXwJmpv7vXwOQF9RiXoScqmoGXAWhkx6JMbAVTc0p9rwAdVR57rCdhRV0CjDZk6xrb4WMbTTDCNZvv2kVKwW8eFBROKHqM_nXeSAIWdNU9uVUKxaYviTTrsyAs7glSfXjem1Ujd-oEw=w400-h300" width="400" /></a></div><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">Otra opción es poner los filetes sobre una cama de patatas cocidas cortadas a rodajas y añadir un poco de pimentón dulce y aceite de oliva virgen extra.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">¡Buen provecho!</span></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p><p style="text-align: center;"><br /></p>Leonorhttp://www.blogger.com/profile/11550807376225242350noreply@blogger.com0tag:blogger.com,1999:blog-5125911522607618006.post-28418127026972392292021-12-18T10:04:00.002-08:002021-12-18T10:08:17.385-08:00CROQUETAS DE POLLO<p></p><div style="text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgxfeh9lW88nvLCFwkXngTu0XIwbHLfuMozH9Sr9QCZhn6CnTPyfztMtOL9bDO5YawVUYQCFcsgTePLKePvkWNWLlVABBgu80maEvBzbeJBUnOClSQBg4DXYAsfytcYdPdIQWs9Vq9KyWnH5zd8J280g5hrWNLWmrGSLEYpSrDqFybHYQS2vobcOfjj8A=s4000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEgxfeh9lW88nvLCFwkXngTu0XIwbHLfuMozH9Sr9QCZhn6CnTPyfztMtOL9bDO5YawVUYQCFcsgTePLKePvkWNWLlVABBgu80maEvBzbeJBUnOClSQBg4DXYAsfytcYdPdIQWs9Vq9KyWnH5zd8J280g5hrWNLWmrGSLEYpSrDqFybHYQS2vobcOfjj8A=w400-h300" width="400" /></a></div><br /><div style="text-align: center;"><span style="font-family: georgia;">Esta vez he decidido hacer las croquetas en sartén, como se han hecho siempre. </span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div style="text-align: left;"><span style="font-family: georgia;">INGREDIENTES:</span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: georgia;">1/2 pechuga de pollo (250gr.)</span></div><div style="text-align: left;"><span style="font-family: georgia;">60 gr. de mantequilla </span></div><div style="text-align: left;"><span style="font-family: georgia;">1 cucharada de aceite de oliva virgen extra</span></div><div style="text-align: left;"><span style="font-family: georgia;">60 gr. de harina</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/2 litro de leche entera</span></div><div style="text-align: left;"><span style="font-family: georgia;">1/2 pastilla de caldo de pollo</span></div><div style="text-align: left;"><span style="font-family: georgia;">pimienta molida (una cucharadita rasa)</span></div><div style="text-align: left;"><span style="font-family: georgia;">nuez moscada (1/2 cucharadita)</span></div><div style="text-align: left;"><span style="font-family: georgia;">sal (con moderación) </span></div><div style="text-align: left;"><span style="font-family: georgia;">hierbabuena picada</span></div><div style="text-align: left;"><span style="font-family: georgia;">perejil picado</span></div><div style="text-align: left;"><span style="font-family: georgia;">ajo molido (1/2 cucharadita)</span></div></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEipn2pnczO0MDmJaL6nVsJhQcQzSQuZu0WdJaVrgBN7hiljrWDgDKU1euFNgP1fYC_-mNmSx4Y63T5svUougzmvcYHNtHu5LU1b2hQTwvBgN_F22AZv7db_DY6NnsjgwL3sYgBdiBDFOqZRhTJ1m6gSzsmW7T8yrKBlHJwsOe863aGdzAsxT4xYTiEhtQ=s4000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEipn2pnczO0MDmJaL6nVsJhQcQzSQuZu0WdJaVrgBN7hiljrWDgDKU1euFNgP1fYC_-mNmSx4Y63T5svUougzmvcYHNtHu5LU1b2hQTwvBgN_F22AZv7db_DY6NnsjgwL3sYgBdiBDFOqZRhTJ1m6gSzsmW7T8yrKBlHJwsOe863aGdzAsxT4xYTiEhtQ=w400-h300" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">PREPARACIÓN:</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">Cortar la pechuga de pollo a tiras y cocer en el microondas con un poco de aceite y sal (2 minutos, remover y otros 2 minutos). </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">Picar la carme con la picadora o en el vaso de la thermomix.</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi7j64btZGqBOBHK1xpMA4czbtZpaE-wsUYNzx6Ji-s44onqNpCPJj8dWomX2Vr1OOCHzOh1LjnYycdi_LaO8E4X5Tfdl5iUcn8btMfVxvtxGStr0GrVZkfMc9RoREum5vHBsiUu5SwKetamA68xzscJQmT4W6hhO_1UothEFGWwIeO5CweY_qeA_dUig=s4000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEi7j64btZGqBOBHK1xpMA4czbtZpaE-wsUYNzx6Ji-s44onqNpCPJj8dWomX2Vr1OOCHzOh1LjnYycdi_LaO8E4X5Tfdl5iUcn8btMfVxvtxGStr0GrVZkfMc9RoREum5vHBsiUu5SwKetamA68xzscJQmT4W6hhO_1UothEFGWwIeO5CweY_qeA_dUig=w400-h300" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">Añadir a la carne picada las especias, la pastilla de caldo desmenuzada, el perejil, la hierbabuena y el ajo molido.</span> </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhaciXqRxcN14EjonVMGnUUPUxyS4o0L0XumLfgLkzONzYBL4pwn84Evr9gdonJKsiYGNzwtewGtG22wacOWSY41fDAHV9yuziGQDq446u-K108ndYY7nQM4KyXyeilCCq5XiUQSlATA6pQ2v_5X_lAdyP0hHZBXNv49Tl8mpByJ-OAOdpV-BeslqK5jQ=s4000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhaciXqRxcN14EjonVMGnUUPUxyS4o0L0XumLfgLkzONzYBL4pwn84Evr9gdonJKsiYGNzwtewGtG22wacOWSY41fDAHV9yuziGQDq446u-K108ndYY7nQM4KyXyeilCCq5XiUQSlATA6pQ2v_5X_lAdyP0hHZBXNv49Tl8mpByJ-OAOdpV-BeslqK5jQ=w400-h300" width="400" /></a></div><p><span style="font-family: georgia;">En una sartén ponemos la mantequilla y la cucharada de aceite y derretimos a fuego lento.</span></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh-Qz6eWoqPtP9-wtIriadolsVTONV5Iui4KWYNzf0VyHk8wiVZERqHf_kpHMy_Y83P1YRKWUYJFEM5i3qpOgaT6BA1kCh-Bs5IxQFbgzizWSIwai1-QlSVGwz8-HE4uCx0x_EJ-gESQBu9ILnlmSkBERnqiqNyvffECPqxOQnwy3e1KLvfL5tzHmVmDw=s4000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEh-Qz6eWoqPtP9-wtIriadolsVTONV5Iui4KWYNzf0VyHk8wiVZERqHf_kpHMy_Y83P1YRKWUYJFEM5i3qpOgaT6BA1kCh-Bs5IxQFbgzizWSIwai1-QlSVGwz8-HE4uCx0x_EJ-gESQBu9ILnlmSkBERnqiqNyvffECPqxOQnwy3e1KLvfL5tzHmVmDw=w400-h300" width="400" /></a></p><span style="font-family: georgia;">Agregamos la harina y removemos con la varilla hasta que quede integrada y cueza un poco para que pierda el sabor a cruda. A continuación vamos añadiendo la leche poco a poco. Seguimos removiendo hasta que quede sin grumos y haya espesado.</span><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi_krmZ0uDj3WO4Wbad-bsriQ1Ae1CePRrJF8ZNX7izwcBZ2_Kvcr7fDtp0UK-0WjDLbud36XwxeJ5_2mWciSNEAEfAiJAEUh3vI1FxTqHoScgnpwVnOx67d3QIyiFh3PZEjcws346UnyOQrFxRDIJjTopk9sjBYTB7xpZ6QpAVlgsScvqrF-VKlAKrXg=s4000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEi_krmZ0uDj3WO4Wbad-bsriQ1Ae1CePRrJF8ZNX7izwcBZ2_Kvcr7fDtp0UK-0WjDLbud36XwxeJ5_2mWciSNEAEfAiJAEUh3vI1FxTqHoScgnpwVnOx67d3QIyiFh3PZEjcws346UnyOQrFxRDIJjTopk9sjBYTB7xpZ6QpAVlgsScvqrF-VKlAKrXg=w400-h300" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">Es el momento de añadir la carne picada con las especias. Cocemos todo junto unos minutos sin dejar de remover.</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg5dV2HSmpa5VQTW6QXOp5Der4nt61UwGbyDrBlUOq8yU2-sSAQjYjlNrCmZcz7FQ9E7G9b-VGRjvjkQcRqfJLPu_8w-w4MHDpqsrMe_bai4yvfNIqA_raLjKiupvOMCGf5Zi7Rk8ZiyUp0k4g--iHVgMpErizVlMB1nDIoLUySfQxblJfGiWeJHf6aiA=s4000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEg5dV2HSmpa5VQTW6QXOp5Der4nt61UwGbyDrBlUOq8yU2-sSAQjYjlNrCmZcz7FQ9E7G9b-VGRjvjkQcRqfJLPu_8w-w4MHDpqsrMe_bai4yvfNIqA_raLjKiupvOMCGf5Zi7Rk8ZiyUp0k4g--iHVgMpErizVlMB1nDIoLUySfQxblJfGiWeJHf6aiA=w400-h300" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;">Estará lista cuando la masa se empieza a despegar del fondo. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhcCGZyfrGMVgOmS6JGcI8LzJc2FDfGb3MlU0cGmFypDQo8PqjtEsdmhYud5zsZBGs5pYqGo5Ii-4GcUUYufWpJbHUXCBC8SvqpTf6xdyGQrX0VL5fJdulKKOpUz6sbFJByKM4IJsNvY_Nr2JTneciAVCbnJJb2LPGvSTymwwzPdYx6ZxBmzuyFbvT3-A=s4000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhcCGZyfrGMVgOmS6JGcI8LzJc2FDfGb3MlU0cGmFypDQo8PqjtEsdmhYud5zsZBGs5pYqGo5Ii-4GcUUYufWpJbHUXCBC8SvqpTf6xdyGQrX0VL5fJdulKKOpUz6sbFJByKM4IJsNvY_Nr2JTneciAVCbnJJb2LPGvSTymwwzPdYx6ZxBmzuyFbvT3-A=w400-h300" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;">Volcamos la masa en una fuente para dejar enfriar antes de formar las croquetas.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgI99gXfL2TCrK5vKmraOU-6qQi7YPIM9fjTa6gOjjZFkVla9H6TC06UexWwrtGVsHI8h3dKc-ATe4CPetI0jjEQN5cWNMuaYdAB-vAjBYxc-AFg9ijnbku9a0zScWCJODRyZjML7qNxDi62AtLAmZdlzqiLQBKY-ZnyTWCHPV81WHmYnUflBII6ex1Iw=s4000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEgI99gXfL2TCrK5vKmraOU-6qQi7YPIM9fjTa6gOjjZFkVla9H6TC06UexWwrtGVsHI8h3dKc-ATe4CPetI0jjEQN5cWNMuaYdAB-vAjBYxc-AFg9ijnbku9a0zScWCJODRyZjML7qNxDi62AtLAmZdlzqiLQBKY-ZnyTWCHPV81WHmYnUflBII6ex1Iw=w400-h300" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;">Cubrimos la masa con papel transparente para que no se seque la parte que está en contacto con el aire. Metemos en el frigorífico.</span></div><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhkgg78tmxcmwxU_VhM4seHT1RG10siQP__Kn-UTgYOrKkV932ZEZblgqH7xRZdAXoSGp_g2oL3BJPO02VvFZ10d05SKEOTzkG3O77tRxoM7t7njLtDnBdYwmAFXkk-kd99BKGAmHe1_6e43zaXh6C4jlcsMlNKYEbWiaYNgW_jVy2VxmrxfFwGhqCeDQ=s4000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhkgg78tmxcmwxU_VhM4seHT1RG10siQP__Kn-UTgYOrKkV932ZEZblgqH7xRZdAXoSGp_g2oL3BJPO02VvFZ10d05SKEOTzkG3O77tRxoM7t7njLtDnBdYwmAFXkk-kd99BKGAmHe1_6e43zaXh6C4jlcsMlNKYEbWiaYNgW_jVy2VxmrxfFwGhqCeDQ=w400-h300" width="400" /></a></p><p style="text-align: left;"><span style="font-family: georgia;">Cuando la masa está bastante fría vamos cogiendo trocitos de masa con dos cucharas, envolvemos en harina de trigo, pasamos por huevo batido y rebozamos con pan rallado. </span></p><p style="text-align: left;"><span style="font-family: georgia;">Se van friendo en aceite caliente hasta que queden doradas. </span></p><p style="text-align: left;"><span style="font-family: georgia;">OBSERVACIONES:</span></p><p style="text-align: left;"><span style="font-family: georgia;">Se pueden congelar. Si usamos freidora se podrán freír sin descongelar pero poniendo pocas en cada fritada para que el aceite no pierda mucha temperatura.</span></p><p style="text-align: left;"><span style="font-family: georgia;"><br /></span></p><p style="text-align: left;"><br /></p>Leonorhttp://www.blogger.com/profile/11550807376225242350noreply@blogger.com0tag:blogger.com,1999:blog-5125911522607618006.post-81736427255673785912021-04-26T04:30:00.001-07:002021-04-26T05:49:42.047-07:00TARTA DE ZANAHORIAS Y NUECES<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiduJJ89wBAD0Az70zQtf4esxFjfhOdPK_IJEt0rL0S_mBBjXf_B8SLyfg7tDd_ccgjbEIT4v0BKvrDNrV1Ry7d9GVExUvnuYZKPdzcDFvbdgiB9o498jj2NIrXKEBn0Z6glf5Dq1yjez-Q/s2048/IMG_20200808_191032.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiduJJ89wBAD0Az70zQtf4esxFjfhOdPK_IJEt0rL0S_mBBjXf_B8SLyfg7tDd_ccgjbEIT4v0BKvrDNrV1Ry7d9GVExUvnuYZKPdzcDFvbdgiB9o498jj2NIrXKEBn0Z6glf5Dq1yjez-Q/w640-h480/IMG_20200808_191032.jpg" width="640" /></a></div><br /><p></p><p style="text-align: center;"><span style="font-family: trebuchet; font-size: medium;">Tarta de zanahorias y nueces con cobertura de crema de queso.</span></p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnt4zchsWO8psM8eFXqOYE_ZxYgKEUBZvCNcdc6yoc-IUWJPjsnToJ1gV40o9wZFFuzHuKDc39qxE3yrykoiePagmBmh6EeCIspTJJI0hE6mboxZOAJRjj1Ex94wvbX6tqOeTRhUtOpq9y/s2048/IMG_20200808_125100.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1287" data-original-width="2048" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnt4zchsWO8psM8eFXqOYE_ZxYgKEUBZvCNcdc6yoc-IUWJPjsnToJ1gV40o9wZFFuzHuKDc39qxE3yrykoiePagmBmh6EeCIspTJJI0hE6mboxZOAJRjj1Ex94wvbX6tqOeTRhUtOpq9y/w400-h251/IMG_20200808_125100.jpg" width="400" /></a></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet;">INGREDIENTES:</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet; font-size: medium;">Para el bizcocho:</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet; font-size: medium;">100 gr. de nueces</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet; font-size: medium;">340 gr. de zanahorias peladas</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet; font-size: medium;">260 gr. de harina (en esta ocasión he mezclado harina de espelta y de trigo)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet; font-size: medium;">1 sobre de levadura en polvo</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet; font-size: medium;">1 cucharadita de bicarbonato</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet; font-size: medium;">1/2 cucharadita de sal</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet; font-size: medium;">2 cucharaditas de canela</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet; font-size: medium;">4 huevos L</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet; font-size: medium;">100 gr. de azúcar moreno</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet; font-size: medium;">240 gr. de aceite de girasol</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet; font-size: medium;">1 cucharadita de vainilla</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet; font-size: medium;">Una pizca de nuez moscada y/o jengibre molido (opcional)</span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #333333; font-family: trebuchet; font-size: medium;"><span style="background-color: white;">Para la cobertura (o lo que llaman "frosting", que es una especie de glaseado):</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet; font-size: medium;">3 hojas de gelatina</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet; font-size: medium;">50 gr. de leche</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet; font-size: medium;">230 gr. de azúcar </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet; font-size: medium;">60 gr. de mantequilla a temperatura ambiente</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet; font-size: medium;">230 gr. de queso de untar</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet; font-size: medium;">ralladura de cáscara de limón o unas gotas de zumo de limón</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet; font-size: medium;">PREPARACIÓN:<br style="background-color: white; box-sizing: border-box;" /></span><br style="background-color: white; box-sizing: border-box; color: #333333; font-family: "Open Sans", sans-serif; font-size: 14px;" /><br style="background-color: white; box-sizing: border-box; color: #333333; font-family: "Open Sans", sans-serif; font-size: 14px;" /></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrCaAujq85iFwOP8H5PJH9XeVvhyphenhyphenBocCjhUrZFQPSKOXAkoatSpIfWYfu1Wo3k6v4IOKcb-uPN4pihMN2sv0jxic2dYhJ4RRatg0NIJAxSrT_ofM_PVJPxqk-BHKfEOElaEfM-NjpPEFht/s2048/IMG_20200808_125345.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrCaAujq85iFwOP8H5PJH9XeVvhyphenhyphenBocCjhUrZFQPSKOXAkoatSpIfWYfu1Wo3k6v4IOKcb-uPN4pihMN2sv0jxic2dYhJ4RRatg0NIJAxSrT_ofM_PVJPxqk-BHKfEOElaEfM-NjpPEFht/w400-h300/IMG_20200808_125345.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet; font-size: medium;">Reservamos unas nueces para la decoración.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDlhc-igmpEBJANyKo0sdLQ1n3ZfEmnNYhtLAMhmLn3G7X73RdfC3WmWQEzIOHW3zFW31cmVbtppjeth2tN3Gpt-utE8tz9Meh5aDr91hyphenhyphenlwq7f_bKuij39TYnqRxrHvXx3Md1kksGlJlE/s2048/IMG_20200808_125406.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDlhc-igmpEBJANyKo0sdLQ1n3ZfEmnNYhtLAMhmLn3G7X73RdfC3WmWQEzIOHW3zFW31cmVbtppjeth2tN3Gpt-utE8tz9Meh5aDr91hyphenhyphenlwq7f_bKuij39TYnqRxrHvXx3Md1kksGlJlE/w400-h300/IMG_20200808_125406.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet; font-size: medium;">El resto las picamos en el vaso 4 seg. velocidad 4.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbSb0LCaWu9dMUUl_vRRwn5aneDKZShDiKEBBTk6JLI0k1ZfJlWZdr0odRAiW2kVFYax2BeePXGte0nwCrwxlirJFffPf5Uo99mTdiJTq7n3_GMfSb9KtY6Xo2uzxfyKZDL_tFf3EfWoOv/s2048/IMG_20200808_125434.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbSb0LCaWu9dMUUl_vRRwn5aneDKZShDiKEBBTk6JLI0k1ZfJlWZdr0odRAiW2kVFYax2BeePXGte0nwCrwxlirJFffPf5Uo99mTdiJTq7n3_GMfSb9KtY6Xo2uzxfyKZDL_tFf3EfWoOv/w400-h300/IMG_20200808_125434.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet; font-size: medium;">Reservamos aparte.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSauGFS0a8Lp3DR4I5BmL1fFEPpZZ9USQ9a9EyKez9FR5whE309X0MerbIROTc06un8xhDvOnp6rZHAco8ohk9qbP5VcMiXeb-e56urnPjNCqexQ9Wi2MX0AudL8g-NAffdSmAqhKk2XJb/s2048/IMG_20200808_130449.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSauGFS0a8Lp3DR4I5BmL1fFEPpZZ9USQ9a9EyKez9FR5whE309X0MerbIROTc06un8xhDvOnp6rZHAco8ohk9qbP5VcMiXeb-e56urnPjNCqexQ9Wi2MX0AudL8g-NAffdSmAqhKk2XJb/w400-h300/IMG_20200808_130449.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet; font-size: medium;">Picamos las zanahorias 10 seg. velocidad 10, y reservamos.</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPmMn6GlSrcf1LcXak2F4TU__IpddA958lKWLByhntHH22C7o5cvoDjPuymnNOqJAb13zO04qRrqSEcp4CEX7e6bNbuGH20OnvQoo151O_c8BROc_wmriZMPOWwovXPPPocKYVErxUKcL1/s2048/IMG_20200808_130646.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPmMn6GlSrcf1LcXak2F4TU__IpddA958lKWLByhntHH22C7o5cvoDjPuymnNOqJAb13zO04qRrqSEcp4CEX7e6bNbuGH20OnvQoo151O_c8BROc_wmriZMPOWwovXPPPocKYVErxUKcL1/w400-h300/IMG_20200808_130646.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet; font-size: medium;">Ponemos en el vaso los huevos. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd1XaGhC9WnFhn3ytrrl7rD1AzGLYt9pSs1UmvMn-cw9zfwMaAVGLLkyGhCX7Nh0JrxFma2o8ZPaYBDIofC3MZoWhIC3gJWMZ_0YsXbaqMMPUHsB34_xQVwwb9be_YMWxPUz4huxahuS9_/s2048/IMG_20200808_130759.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd1XaGhC9WnFhn3ytrrl7rD1AzGLYt9pSs1UmvMn-cw9zfwMaAVGLLkyGhCX7Nh0JrxFma2o8ZPaYBDIofC3MZoWhIC3gJWMZ_0YsXbaqMMPUHsB34_xQVwwb9be_YMWxPUz4huxahuS9_/w400-h300/IMG_20200808_130759.jpg" width="400" /></a></div><span style="font-family: trebuchet; font-size: large; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><span style="font-family: trebuchet;">A continuación añadimos el azúcar, el aceite y</span><span style="font-family: trebuchet;"> la cucharadita de vainilla y</span><span style="font-family: trebuchet;"> mezclamos 30 seg. 35º y velocidad 4.</span></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbA-_xTZeSEAjdvAFfi4STtK2dh-guz7FjnSbfbt6qerXkIbFwb2GLFqv2XQLT-Ja8sQlPw8cDFzMGb9B6H1zKIZ01N7SqoT6XoAmC-qt_N5Gc_RgxXzazeB8if5Nh6axFKluW_rQkOfQZ/s2048/IMG_20200808_131124.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbA-_xTZeSEAjdvAFfi4STtK2dh-guz7FjnSbfbt6qerXkIbFwb2GLFqv2XQLT-Ja8sQlPw8cDFzMGb9B6H1zKIZ01N7SqoT6XoAmC-qt_N5Gc_RgxXzazeB8if5Nh6axFKluW_rQkOfQZ/w400-h300/IMG_20200808_131124.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet; font-size: medium;">Agregamos al vaso la mezcla de harinas tamizada. La sal, la canela, la levadura y el bicarbonato. Mezclamos 10 seg. al 4. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCDDPv0NCT63nux4CU_abGbfuiSEB5tzvuscylIaJMIA61k_Gyxe8VcfcKlGt0Jjt0yjW99kH6h49thHYEYg_h0L9suJFslNTvC2YuQwbrgHUwDc9gVk4XUuMHixnJccCrcgIDhOOr-UEV/s2048/IMG_20200808_131443.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCDDPv0NCT63nux4CU_abGbfuiSEB5tzvuscylIaJMIA61k_Gyxe8VcfcKlGt0Jjt0yjW99kH6h49thHYEYg_h0L9suJFslNTvC2YuQwbrgHUwDc9gVk4XUuMHixnJccCrcgIDhOOr-UEV/w400-h300/IMG_20200808_131443.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet; font-size: medium;">Lo siguiente es añadir la zanahoria rallada.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbY-kV318ENBbTi2HfXCDOdgicT4jvOBNBc3yao0l7aJvc_1k-WVGkJI5F6ksawSShC6-5YREPm5MK54HVQmtmtI_TbF1Y7ztMvg5tyjQvN26FJq7LC9CjD2uDY5isCGvzW5WipMb1heE2/s2048/IMG_20200808_131502.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbY-kV318ENBbTi2HfXCDOdgicT4jvOBNBc3yao0l7aJvc_1k-WVGkJI5F6ksawSShC6-5YREPm5MK54HVQmtmtI_TbF1Y7ztMvg5tyjQvN26FJq7LC9CjD2uDY5isCGvzW5WipMb1heE2/w400-h300/IMG_20200808_131502.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet; font-size: medium;">Añadimos las nueces picadas y mezclamos todo 10 seg. a velocidad 4.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuclTodeqxuilt1oF_TYOmOXyEjzAOfux1d72AEWERawH_RsLpGo1dCxgtsJ9NSjJzjMR7CuScT0vOSBwGh3Zx8LlkuU_fYf4Cy-UYc2XlAdRu3jPhCnhk_CpDcgS-jDs2HquvO9gjT7Qz/s2048/IMG_20200808_131637.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuclTodeqxuilt1oF_TYOmOXyEjzAOfux1d72AEWERawH_RsLpGo1dCxgtsJ9NSjJzjMR7CuScT0vOSBwGh3Zx8LlkuU_fYf4Cy-UYc2XlAdRu3jPhCnhk_CpDcgS-jDs2HquvO9gjT7Qz/w400-h300/IMG_20200808_131637.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet; font-size: medium;">Terminamos de mezclar con la pala. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkKrdnGGgwdkzDuHvIqgjID7f9gtn9hEm3eVXgmRegSbivvSn9bkvKuaYpKXlroa0vCqYWKJPNvsw6qaqGxZW3MwLMLujWRqIQoOaKxyyiPNdPVTbSLqsRPzsakQ55-jDYaKW5TJI8HP1c/s2048/IMG_20200808_132641.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1123" data-original-width="2048" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkKrdnGGgwdkzDuHvIqgjID7f9gtn9hEm3eVXgmRegSbivvSn9bkvKuaYpKXlroa0vCqYWKJPNvsw6qaqGxZW3MwLMLujWRqIQoOaKxyyiPNdPVTbSLqsRPzsakQ55-jDYaKW5TJI8HP1c/w400-h219/IMG_20200808_132641.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet; font-size: medium;">Pondremos en el horno precalentado a 180º, con la bandeja a media altura. Utilizamos un molde desmontable que habremos engrasado y enharinado. El tiempo será de unos 45 minutos, pero siempre depende de cada horno. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9GsHOuSZ5ycyeN839K5hNP4vt0gvN1HKph5dDlWTiKIr_WbAKTVODJEwAyYYRxwhx1ec_IbZqECNSoesoFnRA2i5Oh8mR7jgkM1_AOKwLdyyMKSN38pKI4CSEJtCwz7p5mC638Hptzi4W/s2048/IMG_20200808_134728.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9GsHOuSZ5ycyeN839K5hNP4vt0gvN1HKph5dDlWTiKIr_WbAKTVODJEwAyYYRxwhx1ec_IbZqECNSoesoFnRA2i5Oh8mR7jgkM1_AOKwLdyyMKSN38pKI4CSEJtCwz7p5mC638Hptzi4W/w400-h300/IMG_20200808_134728.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet; font-size: medium;">Mientras se hornea el bizcocho preparamos la cobertura. Ponemos 230 gr. de azúcar en el vaso.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJD3lB4YCU9Ybr9Z2AG7peSHnzH4dNQEutMZktkGCB2W9bRjEO4AJifxrlVkvdbs3OOBHm-w1vMs704s4RuIAEC-4eQOqtsp0vTP_v3fH00DohZy4abmEBAUP82dceleoSi-ZuXGa_22gY/s2048/IMG_20200808_134901.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJD3lB4YCU9Ybr9Z2AG7peSHnzH4dNQEutMZktkGCB2W9bRjEO4AJifxrlVkvdbs3OOBHm-w1vMs704s4RuIAEC-4eQOqtsp0vTP_v3fH00DohZy4abmEBAUP82dceleoSi-ZuXGa_22gY/w400-h300/IMG_20200808_134901.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet; font-size: medium;">Pulverizamos para obtener azúcar glas.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmaRxSIbAh1sWxF5lJ7uzyC18tA1enPIpBP44lwADRtL8LV3FK-EhwrD48WZ8zRVcznumd2tarmicfIIr57ynS-Qx2pGtx83w6jQTkUv4kbhEo9TxFaj_3cUgN0lN7n9x0pdZZQBQZX1mi/s2048/IMG_20200808_135040.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmaRxSIbAh1sWxF5lJ7uzyC18tA1enPIpBP44lwADRtL8LV3FK-EhwrD48WZ8zRVcznumd2tarmicfIIr57ynS-Qx2pGtx83w6jQTkUv4kbhEo9TxFaj_3cUgN0lN7n9x0pdZZQBQZX1mi/w400-h300/IMG_20200808_135040.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet; font-size: medium;">Añadimos la mantequilla, el queso y la ralladura de limón.</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaezRaUvtGPUQzyrQ1pjJ6gq-FK8zr9MJBKYe7njVfcgUU22liZlU9mLayZ0jsPEC_vi7SNWjfZIzlLJnO976PsiEQWgyYHz17GBQS37nC4xcgmxtD56ccm4San-Shyw7VtG5zTVovRCDC/s2048/IMG_20200808_135200.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaezRaUvtGPUQzyrQ1pjJ6gq-FK8zr9MJBKYe7njVfcgUU22liZlU9mLayZ0jsPEC_vi7SNWjfZIzlLJnO976PsiEQWgyYHz17GBQS37nC4xcgmxtD56ccm4San-Shyw7VtG5zTVovRCDC/w400-h300/IMG_20200808_135200.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet; font-size: medium;">Mezclamos 10 seg. a velocidad 3.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrlTg4yksJmVaplMWW4e3n3LgGB29Hq3WxplHmXQOY0lSjw0EZERLIfo4wI_BFnPIk1LKueU-q-FCMKneej3EfLqp4OV3JanQ_jr7dZ2ESQizg6EaBrEKlNVmCqnoSr5VR0UnZB20PJJC8/s2048/IMG_20200808_135216.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrlTg4yksJmVaplMWW4e3n3LgGB29Hq3WxplHmXQOY0lSjw0EZERLIfo4wI_BFnPIk1LKueU-q-FCMKneej3EfLqp4OV3JanQ_jr7dZ2ESQizg6EaBrEKlNVmCqnoSr5VR0UnZB20PJJC8/w400-h300/IMG_20200808_135216.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet; font-size: medium;">En agua fría ponemos las hojas de gelatina para que se hidraten.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhblW00ysAzYK7temI6pGLb_0Y1fdcj8fme-teSIgBr2solIugNY5UFikl85iFdNo0MKDHnuHvTVxbXFpfkYua9_kUydVDTRa7g2AcXr9n3HQJGgT_PEl00IJjLTNbHH0CCh09ZaDUIpsZn/s2048/IMG_20200808_135250.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhblW00ysAzYK7temI6pGLb_0Y1fdcj8fme-teSIgBr2solIugNY5UFikl85iFdNo0MKDHnuHvTVxbXFpfkYua9_kUydVDTRa7g2AcXr9n3HQJGgT_PEl00IJjLTNbHH0CCh09ZaDUIpsZn/w400-h300/IMG_20200808_135250.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet; font-size: medium;">Calentamos la leche en el microondas y ponemos dentro las hojas de gelatina escurridas. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIYirBJCYrKtuyWGsSwWc-ExuDcCEXXQn6LQqqQotqMcfo4ATiic0MBsiJWqn8MgO0aOlhvmp6b5a5LEPYLegezBFFG9M7dX7BsiddD9Vlem8McOatVCd6-Il4kNjW1-Oo8bCxMW3ApiUb/s2048/IMG_20200808_135326.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIYirBJCYrKtuyWGsSwWc-ExuDcCEXXQn6LQqqQotqMcfo4ATiic0MBsiJWqn8MgO0aOlhvmp6b5a5LEPYLegezBFFG9M7dX7BsiddD9Vlem8McOatVCd6-Il4kNjW1-Oo8bCxMW3ApiUb/w400-h300/IMG_20200808_135326.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet; font-size: medium;">Añadimos al vaso la leche con la gelatina y mezclamos 10 seg. velocidad 4.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRedV4J4hP4OFvt-BZDTm6z3unUVfEDk1vVFcek90HwNDNr_F99o4mqXgczFc-Ei7sJj6sEgJpN2TVRa3hsjtBi2_Md4DkXIRjiuzZcVI7HtpukL3KpXsv87p-bWwLy7NqcHBmVXPD26BH/s2048/IMG_20200808_135950.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRedV4J4hP4OFvt-BZDTm6z3unUVfEDk1vVFcek90HwNDNr_F99o4mqXgczFc-Ei7sJj6sEgJpN2TVRa3hsjtBi2_Md4DkXIRjiuzZcVI7HtpukL3KpXsv87p-bWwLy7NqcHBmVXPD26BH/w400-h300/IMG_20200808_135950.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet; font-size: medium;">Guardamos hasta el momento del montaje.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXbnHTaYAj0belAQJhIvnlhwE1QRtrgYtsxQWbj4m3gxGQX0bTGG5YHa_zDUuDmad5BfKj5K82IO_ZoIKWuvhoSUSfemcu6dBhtRVev4dej7IA1pkucOOmbP6TX93AhtpfrE2HaHTYG-pT/s2048/IMG_20200808_140542.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXbnHTaYAj0belAQJhIvnlhwE1QRtrgYtsxQWbj4m3gxGQX0bTGG5YHa_zDUuDmad5BfKj5K82IO_ZoIKWuvhoSUSfemcu6dBhtRVev4dej7IA1pkucOOmbP6TX93AhtpfrE2HaHTYG-pT/w400-h300/IMG_20200808_140542.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet; font-size: medium;">Dejamos enfriar la crema de la cobertura.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTjfFzqh-G-AzJA3JB5bHT_bKOI8JrKigheUwzYOnRulCdIz6Zb3i4MOj2i9zn040TK9j6u_Qv6ygdj0EYaxY6sKeiIKnRinrlBCkf3JcHos0ERn_Fzatzhc76CkbkhUepjPFkQFLeneGI/s2048/IMG_20200808_140109.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTjfFzqh-G-AzJA3JB5bHT_bKOI8JrKigheUwzYOnRulCdIz6Zb3i4MOj2i9zn040TK9j6u_Qv6ygdj0EYaxY6sKeiIKnRinrlBCkf3JcHos0ERn_Fzatzhc76CkbkhUepjPFkQFLeneGI/w400-h300/IMG_20200808_140109.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet; font-size: medium;">Dejamos enfriar el bizcocho fuera del horno antes de desmoldarlo. </span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg173lJXYqe9ts2fH3oHDEOhWN_E0pz8G7Qo7vpCJJjkDnoJq6jOaoNQ6mc77FsVT36mgtLLhTUgrmYXT0eAzHeHDjqEPPdZwtUGoFWojTUn4mULqub0Mu5swVWOQEn4fwZgtVKUd_SR0ng/s2048/IMG_20200808_201753.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg173lJXYqe9ts2fH3oHDEOhWN_E0pz8G7Qo7vpCJJjkDnoJq6jOaoNQ6mc77FsVT36mgtLLhTUgrmYXT0eAzHeHDjqEPPdZwtUGoFWojTUn4mULqub0Mu5swVWOQEn4fwZgtVKUd_SR0ng/w400-h300/IMG_20200808_201753.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet; font-size: medium;">MONTAJE:</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet; font-size: medium;">Una vez frío el bizcocho, se desmolda y se corta por la mitad para rellenar con la crema de queso. So coloca la parte de arriba sobre la crema y se cubre todo con la crema. Se puede decorar como más guste. En esta ocasión he rallado un poco de zanahoria, unas nueces picadas y medias nueces enteras.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: trebuchet; font-size: medium;">Está mejor de un día para otro y admite la congelación. </span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><p style="text-align: center;"><br /></p>Leonorhttp://www.blogger.com/profile/11550807376225242350noreply@blogger.com0tag:blogger.com,1999:blog-5125911522607618006.post-40706924651605539322020-06-04T12:53:00.001-07:002020-06-04T12:53:23.902-07:00POLLO AL CURRY <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-eAL_Ixvke_ECS66YcNaXAdpeVa8HKICnNDjHn9AgkOHnw0gh-yl65AcwtVAMS7AglY87tScaCRoZGh55dtcIwS2qftv18D0DX8b2uXciWASIPuP7e6uyDQMRIfRUN20CJkM5-ha64euT/s1600/WhatsApp+Image+2020-06-04+at+17.33.07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-eAL_Ixvke_ECS66YcNaXAdpeVa8HKICnNDjHn9AgkOHnw0gh-yl65AcwtVAMS7AglY87tScaCRoZGh55dtcIwS2qftv18D0DX8b2uXciWASIPuP7e6uyDQMRIfRUN20CJkM5-ha64euT/s400/WhatsApp+Image+2020-06-04+at+17.33.07.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Sencilla y rica. Se hace en un pispás, y es un plato completo.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKzcxwNPQw1slmup077xezWmMvwUcU2l7dJGhK6xICadueb5udAB6MvWTp2OEWy8UPa5plNQ5_l5LTFvW9Jvhj9646_jcwLTzpdao0g2ZANwuSz3qb8YPA5VE_Qut2leMWrchfk7Duf-YL/s1600/IMG_20191120_094809.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1254" data-original-width="1600" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKzcxwNPQw1slmup077xezWmMvwUcU2l7dJGhK6xICadueb5udAB6MvWTp2OEWy8UPa5plNQ5_l5LTFvW9Jvhj9646_jcwLTzpdao0g2ZANwuSz3qb8YPA5VE_Qut2leMWrchfk7Duf-YL/s400/IMG_20191120_094809.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">INGREDIENTES:</span></div>
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<span style="font-family: Verdana, sans-serif;">1 pechuga de pollo troceada</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cebolla pequeña</span></div>
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<span style="font-family: Verdana, sans-serif;">3 dientes de ajo</span></div>
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<span style="font-family: Verdana, sans-serif;">1 hoja de laurel </span></div>
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<span style="font-family: Verdana, sans-serif;">1 bote de 200 gr. de nata para cocinar</span></div>
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<span style="font-family: Verdana, sans-serif;">1 pastilla de caldo de pollo</span></div>
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<span style="font-family: Verdana, sans-serif;">50 cl. de aceite de oliva</span></div>
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<span style="font-family: Verdana, sans-serif;">Sal, pimienta y curry</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQcy6MtSdmOnuHMlotoJBTQz_f-4Z5u5zQmU3pe0FYm9z6BiGzjdbkOPdDKxv1COXXYM-3gPMObQcijZ7pBp3GOCH-TifGI6G3ODjJWCohOkGd9g5tG0C7Ot6BkfFX8E-mXP-4nd09fk2Y/s1600/IMG_20191120_100131.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQcy6MtSdmOnuHMlotoJBTQz_f-4Z5u5zQmU3pe0FYm9z6BiGzjdbkOPdDKxv1COXXYM-3gPMObQcijZ7pBp3GOCH-TifGI6G3ODjJWCohOkGd9g5tG0C7Ot6BkfFX8E-mXP-4nd09fk2Y/s400/IMG_20191120_100131.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Salpimentamos los trozos de pollo y ponemos una cucharadita de curry. En un vaso disolvemos la pastilla de caldo con 100 cl. de agua.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixpqk_EUnT1iYAvM00kUQ5I-y0akTXczwfQ9aCsRd96Ap7hmjHGWjCc3znH_IbQ8nWpY_An_EYdMJAcRWip68SFnmeE1C-_dqfiEgMms5G5Oty2V51X8z1B-XiLtDM53b1Qujc8gCp7ny1/s1600/IMG_20191120_095121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixpqk_EUnT1iYAvM00kUQ5I-y0akTXczwfQ9aCsRd96Ap7hmjHGWjCc3znH_IbQ8nWpY_An_EYdMJAcRWip68SFnmeE1C-_dqfiEgMms5G5Oty2V51X8z1B-XiLtDM53b1Qujc8gCp7ny1/s400/IMG_20191120_095121.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Si tenemos <u>Thermomix</u>, ponemos en el vaso los dientes de ajo pelados, la cebolla pelada y partida en trozos y el aceite. Trituramos a velocidad 5. Bajamos los restos de las paredes del vaso y sofreímos a temperatura varoma, velocidad 2, 7 minutos. </span></div>
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<span style="font-family: Verdana, sans-serif;">En caso de hacerlo en <u>sartén</u> ponemos a calentar el aceite y picamos los ajos y la cebolla finamente. Luego sofreímos hasta que esté pochada la fritada. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCxCw7e3AwNb2ef8KUKyasGAkcNgjU2Hv1VMNCc9hz0AJhen-2dUXElQTtR7IZZJ5vOliuZOQ6E2HN2pcFSeJw6OC5oT7lMrEBf-FsCBdT0ZtRXaiSDXKVlLvHX66VnMzvzGjuU7QOV9Ik/s1600/IMG_20191120_101611.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCxCw7e3AwNb2ef8KUKyasGAkcNgjU2Hv1VMNCc9hz0AJhen-2dUXElQTtR7IZZJ5vOliuZOQ6E2HN2pcFSeJw6OC5oT7lMrEBf-FsCBdT0ZtRXaiSDXKVlLvHX66VnMzvzGjuU7QOV9Ik/s400/IMG_20191120_101611.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">En <u>Thermomix</u>: Ponemos la mariposa y añadimos el pollo que tenemos con las especias y la hoja de laurel. Sofreímos temperatura 100º, velocidad 2, 5 minutos. </span></div>
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<span style="font-family: Verdana, sans-serif;">En <u>sartén</u>: Añadimos el pollo especiado y la hoja de laurel a la fritada y sofreímos unos minutos, hasta que tome color.</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>Observaciones</u>: Si se prefiere la salsa muy fina, antes de poner la mariposa triturarla unos minutos a velocidad 5, con cuidado porque está hirviendo. Y si lo estamos haciendo en sartén lo podemos triturar en el vaso de la batidora. </span></div>
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<span style="font-family: Verdana, sans-serif;">A continuación:</span></div>
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<span style="font-family: Verdana, sans-serif;">En <u>Thermoxix</u>: Añadimos el caldo de pollo que hemos preparado con la pastilla y ponemos a cocer a temperatura 100º, velocidad 2, 10 minutos. A continuación agregamos la nata y programamos 5 minuto más a la misma temperatura y velocidad.</span></div>
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<span style="font-family: Verdana, sans-serif;">En <u>sartén</u>: Añadimos el caldo, dejamos cocer 10 minutos y agregamos la nata. Cocemos con la nata 5 minutos y comprobamos el punto de sal.</span></div>
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<span style="font-family: Verdana, sans-serif;">En esta ocasión lo hemos acompañado de cous-cous, pero se puede hacer con unas patatas o un arroz blanco.</span></div>
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<span style="font-family: Verdana, sans-serif;">Si queremos reducir calorías, ponemos más cebolla en el sofrito y nos olvidamos de la nata. </span></div>
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Leonorhttp://www.blogger.com/profile/11550807376225242350noreply@blogger.com0tag:blogger.com,1999:blog-5125911522607618006.post-31859489186692269032020-04-25T11:45:00.000-07:002020-04-25T11:45:26.860-07:00ROSQUILLAS DE NARANJA<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii9CRNFb4-JJTM4kFlCav1tXne81VakEt39ratTUl_Ln4cD-GIt8iqS0xT03nwazE5O3VurlTLalD5_lKIfhzP-TYwi-fXNuoFIzgKDaZ7fIn8bXtezlG7sXY32Hp23Ylb1o9_Os4uUE37/s1600/WhatsApp+Image+2020-04-25+at+12.20.41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii9CRNFb4-JJTM4kFlCav1tXne81VakEt39ratTUl_Ln4cD-GIt8iqS0xT03nwazE5O3VurlTLalD5_lKIfhzP-TYwi-fXNuoFIzgKDaZ7fIn8bXtezlG7sXY32Hp23Ylb1o9_Os4uUE37/s400/WhatsApp+Image+2020-04-25+at+12.20.41.jpg" width="400" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Esta receta del libro "Repostería de los Conventos", de la editorial Susaeta. S.A., la he adaptado a la thermomix. Todas las recetas de este libro salen buenísimas. La textura de las rosquillas es esponjosa.</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha1plXoKxIwv92QwFKjU7ouQntTstN_pZ8a3mp4H-FYGNp0IDrBwVD89CyYG4hUqNvd9T9YR6RoB1MSOqRQLdHNtGM4ITxXvKWUJ_jWndqo3pqsvHMqm_47M_y2xvWvoivNlGAb4nrnl4S/s1600/WhatsApp+Image+2020-04-25+at+12.20.42+%25285%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha1plXoKxIwv92QwFKjU7ouQntTstN_pZ8a3mp4H-FYGNp0IDrBwVD89CyYG4hUqNvd9T9YR6RoB1MSOqRQLdHNtGM4ITxXvKWUJ_jWndqo3pqsvHMqm_47M_y2xvWvoivNlGAb4nrnl4S/s400/WhatsApp+Image+2020-04-25+at+12.20.42+%25285%2529.jpg" width="400" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">INGREDIENTES:</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 huevos</span></div>
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<span style="font-family: Courier New, Courier, monospace;">10 cucharadas de aceite de oliva virgen extra</span></div>
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<span style="font-family: Courier New, Courier, monospace;">10 cucharadas de azúcar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">10 cucharadas de zumo de naranja</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ralladura de limón</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 cucharadita de canela molida</span></div>
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<span style="font-family: Courier New, Courier, monospace;">450 gr. de harina de trigo</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 cucharadita de bicarbonato (esto se usa en lugar de la levadura)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Aceite para freír (yo he usado de girasol)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Un trozo de cáscara de limón</span></div>
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<span style="font-family: Courier New, Courier, monospace;">PREPARACIÓN:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJBpSx_1pnBO5Z1Pyl_lU7MciqdmnlEwnFgUGe-maEw_b5KU9oDKww94AglzKOBpX4xhCfFbB9rtUUQGSTEscPy1bvgrI9oMruNXrwd3HxwspdOUlcq-my3C37RFRjeGY4wA3pFr0VMOw/s1600/WhatsApp+Image+2020-04-25+at+12.20.42+%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJBpSx_1pnBO5Z1Pyl_lU7MciqdmnlEwnFgUGe-maEw_b5KU9oDKww94AglzKOBpX4xhCfFbB9rtUUQGSTEscPy1bvgrI9oMruNXrwd3HxwspdOUlcq-my3C37RFRjeGY4wA3pFr0VMOw/s400/WhatsApp+Image+2020-04-25+at+12.20.42+%25284%2529.jpg" width="300" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Ponemos en una sartén las 10 cucharadas de aceite de oliva, calentamos y echamos la cáscara de limón. Este paso también puede hacerse con la máquina y reservar luego el aceite para que se enfríe.</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv56DZQgjxz3PfAHNj7Erh2l4INl2uUyNupipe5ppV-QcCCqAyXeiOO1v4RZ0j8yShaW3Gu7mEHduA8G-LBj6dzRhTWaGTTIWKpID4ydzSuNUM7Q83k2kE231Mhli99KfQyiPy7Kb8oAq_/s1600/WhatsApp+Image+2020-04-25+at+12.20.42+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv56DZQgjxz3PfAHNj7Erh2l4INl2uUyNupipe5ppV-QcCCqAyXeiOO1v4RZ0j8yShaW3Gu7mEHduA8G-LBj6dzRhTWaGTTIWKpID4ydzSuNUM7Q83k2kE231Mhli99KfQyiPy7Kb8oAq_/s400/WhatsApp+Image+2020-04-25+at+12.20.42+%25283%2529.jpg" width="300" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Exprimimos una naranja.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiYpfpHO73L6I92yk3w6OU45rJERlNY53dvj_bDzOwfYKBzR10pGD2V9WmiK_IerLKqC-lEe2pHZnDk0Ulj-uyVCPdHGG1ALuCsS6ThE4TkO9aNDwaEe1u9UoC9LVt_UHZXgLlPP5q_tRS/s1600/WhatsApp+Image+2020-04-25+at+12.20.42+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiYpfpHO73L6I92yk3w6OU45rJERlNY53dvj_bDzOwfYKBzR10pGD2V9WmiK_IerLKqC-lEe2pHZnDk0Ulj-uyVCPdHGG1ALuCsS6ThE4TkO9aNDwaEe1u9UoC9LVt_UHZXgLlPP5q_tRS/s400/WhatsApp+Image+2020-04-25+at+12.20.42+%25281%2529.jpg" width="400" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Ponemos en el vaso los huevos, las 10 cucharadas de azúcar, las 10 cucharadas de zumo de naranja y la canela en polvo. Mezclamos bien durante un minuto a vel. 3.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZDLPhJSpM5FKz0AIuI7e8faAjVZDxMMls1gsw_q7_9DyhvRbH-0y8v9GQw0601idSElddEg9gyXg7TUi29FDhNy6nW1XJ144DpIJ-p08OXl8MS0-5X7eke294oLJkxODtWqKG1VtUsf8y/s1600/WhatsApp+Image+2020-04-25+at+12.20.42+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZDLPhJSpM5FKz0AIuI7e8faAjVZDxMMls1gsw_q7_9DyhvRbH-0y8v9GQw0601idSElddEg9gyXg7TUi29FDhNy6nW1XJ144DpIJ-p08OXl8MS0-5X7eke294oLJkxODtWqKG1VtUsf8y/s400/WhatsApp+Image+2020-04-25+at+12.20.42+%25282%2529.jpg" width="300" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Añadimos la ralladura de limón.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtJUV2nQrKBJy4GHhPVg44rzBvGYRVIsQjrRmxy04SyO8gbJVWEUyKnsSfcSwVGT28j4HHcg8Ah_5Yvj8jjNMoOnKEqYP818GO1lZIf22hq0NC_OM5AWjKkxO4BxNNuqtqAa0AIPNmC6ZH/s1600/WhatsApp+Image+2020-04-25+at+12.20.42.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtJUV2nQrKBJy4GHhPVg44rzBvGYRVIsQjrRmxy04SyO8gbJVWEUyKnsSfcSwVGT28j4HHcg8Ah_5Yvj8jjNMoOnKEqYP818GO1lZIf22hq0NC_OM5AWjKkxO4BxNNuqtqAa0AIPNmC6ZH/s400/WhatsApp+Image+2020-04-25+at+12.20.42.jpg" width="400" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Luego añadimos el aceite que ya estará templado, sin la cáscara de limón.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiWXMeP2H_dzv5O1DPgGIvsbsd97NNAthBKIYBaCFcUqnnTe9YK-SJKFfw7Qm9oo0DHnJflhUESOrsNKAYjF-qTf-kaVvaA8fEHyFis2Yweamd3ow1CYCorFoqUZloms_7JJMbxr579qBP/s1600/WhatsApp+Image+2020-04-25+at+12.20.41+%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiWXMeP2H_dzv5O1DPgGIvsbsd97NNAthBKIYBaCFcUqnnTe9YK-SJKFfw7Qm9oo0DHnJflhUESOrsNKAYjF-qTf-kaVvaA8fEHyFis2Yweamd3ow1CYCorFoqUZloms_7JJMbxr579qBP/s400/WhatsApp+Image+2020-04-25+at+12.20.41+%25284%2529.jpg" width="300" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Pesamos la harina y la añadimos al vaso junto a la cucharadita de bicarbonato.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheqmKAVYbe8r_nAmOk1jJ6ZQAGhnV7zjou9Ht-awHN_znjUP2-ZYXw8A081a92ZBDpmejHH1stylzDJwe4MCbwHRTCdE0PnzzwMgPA7uKyTENWq85JnOLjMgFUV_XsIOIrnjCMFDj6UzTx/s1600/WhatsApp+Image+2020-04-25+at+12.20.41+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheqmKAVYbe8r_nAmOk1jJ6ZQAGhnV7zjou9Ht-awHN_znjUP2-ZYXw8A081a92ZBDpmejHH1stylzDJwe4MCbwHRTCdE0PnzzwMgPA7uKyTENWq85JnOLjMgFUV_XsIOIrnjCMFDj6UzTx/s400/WhatsApp+Image+2020-04-25+at+12.20.41+%25281%2529.jpg" width="400" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Lo mezclamos unos segundos y ponemos la máquina a amasar. Programamos 2 minutos, vaso cerrado y velocidad espiga. Tenemos que obtener una masa manejable para que podamos formar las rosquillas. Si vemos que se pega mucho en las manos, lo comprobamos tocando con la yema del dedo, vamos añadiendo harina poco a poco y volviendo a amasar. Una vez obtenida la textura deseada la dejamos reposar dentro del vaso cerrado durante 1 hora.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp3WvCfVLYgixvHsP-tQjcCFuPkH_i9AT5zNam-TaaEfWTouXssB9J_iY0x7mIyjDmNdg2FJUE0BbykthqC0hqBJivxl0HA_pM4nKMsVXpjl9VIGWjVvjufWzw8w7yEyUgxKZUin5Qy41I/s1600/IMG_20200327_132741.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp3WvCfVLYgixvHsP-tQjcCFuPkH_i9AT5zNam-TaaEfWTouXssB9J_iY0x7mIyjDmNdg2FJUE0BbykthqC0hqBJivxl0HA_pM4nKMsVXpjl9VIGWjVvjufWzw8w7yEyUgxKZUin5Qy41I/s400/IMG_20200327_132741.jpg" width="400" /></a></div>
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<span style="font-family: "Courier New", Courier, monospace;">Ponemos abundante aceite en la sartén donde vayamos a freír las rosquillas. Las doramos por ambos lados y sacamos a un plato con papel para quitarles aceite.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ief2KXTAXHyuAsMIubD1ZX7mkgd8Hwx69IjYiI-HVgK-kSFyOw198zrj7SH2FxQJZoKl2BNWhJcBLuEyGY_VIU10dbSobhs8ydgS8UhUlFfYgO5F6deX7oMpA9CElnx7jxYzSRzbbat6/s1600/IMG_20200327_133200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ief2KXTAXHyuAsMIubD1ZX7mkgd8Hwx69IjYiI-HVgK-kSFyOw198zrj7SH2FxQJZoKl2BNWhJcBLuEyGY_VIU10dbSobhs8ydgS8UhUlFfYgO5F6deX7oMpA9CElnx7jxYzSRzbbat6/s400/IMG_20200327_133200.jpg" width="400" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;"> Luego las envolvemos en azúcar con canela.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTVo1OdWyss8yNTmjlqerrWiuPhcEl2Nm1DmHGKB6uLR0P755-OlkoeSjtJ7rK9IcOtBoDMRTI3obaSM5l0T7aPUWRw0zQVRigdz-OrIB7OiZ36NgNP0uwJiMYaYbRLYedA_61AVaZaaYe/s1600/reposteria-de-los-conventos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1001" data-original-width="800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTVo1OdWyss8yNTmjlqerrWiuPhcEl2Nm1DmHGKB6uLR0P755-OlkoeSjtJ7rK9IcOtBoDMRTI3obaSM5l0T7aPUWRw0zQVRigdz-OrIB7OiZ36NgNP0uwJiMYaYbRLYedA_61AVaZaaYe/s320/reposteria-de-los-conventos.jpg" width="255" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Este es el libro de recetas que os recomiendo.</span></div>
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Leonorhttp://www.blogger.com/profile/11550807376225242350noreply@blogger.com0tag:blogger.com,1999:blog-5125911522607618006.post-42000537476734036422020-04-24T12:25:00.001-07:002020-04-24T12:25:41.046-07:00ARROZ CALDOSO CON CHOCOS<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">Nos gustan todos los arroces. Y no solo el tipo de arroz sino todas las recetas que se hacen con él, desde el "risotto" meloso hasta la paella torrada. En esta receta siempre uso arroz que no se pase pero que absorba el sabor. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">INGREDIENTES:</span></div>
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<span style="font-family: Courier New, Courier, monospace;">200 gr. de arroz</span></div>
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<span style="font-family: Courier New, Courier, monospace;">400 gr. de choco (sepia) troceado</span></div>
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<span style="font-family: Courier New, Courier, monospace;">50 gr. de aceite de oliva virgen extra</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 dientes de ajo</span></div>
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<span style="font-family: Courier New, Courier, monospace;">200 gr. de tomate triturado</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 pimientos verdes y un trozo de pimiento rojo</span></div>
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<span style="font-family: Courier New, Courier, monospace;">100 cl. de vino fino o manzanilla</span></div>
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<span style="font-family: Courier New, Courier, monospace;">750 cl de caldo hecho con cáscaras de gambas</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 pastilla de caldo de pescado</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Azafrán en hebra, sal, pimienta negra molida y colorante</span></div>
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<span style="font-family: Courier New, Courier, monospace;">PREPARACIÓN:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjObyircU_eq2BxWrVBUwsVYBYti11108ctIEVY2XcqLAe212R6nPJP88R7tM3ghphKsmWhckuE8kxNErRZDVD3e_X8qLMaz6GXy6U0eUUHro8bfn6tlEgTjFNw7DNFe9DBUo4rtw7bn9KT/s1600/12082019-DSC02130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjObyircU_eq2BxWrVBUwsVYBYti11108ctIEVY2XcqLAe212R6nPJP88R7tM3ghphKsmWhckuE8kxNErRZDVD3e_X8qLMaz6GXy6U0eUUHro8bfn6tlEgTjFNw7DNFe9DBUo4rtw7bn9KT/s400/12082019-DSC02130.jpg" width="400" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Pelamos los ajos, troceamos los pimientos y rallamos los tomates. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsnWuycnM-aF5tFcYtlN6lqTbSrlc0F3pCB8XJC-XgBXIF3Gq48LKkzYIpXNnYke4ydsSv1YEbRXWn5BztkTyGINnpOkj4VbRpFh0QAxKprq75lBJm-EphFUg0IFJdzylD4ckjkrFoi6ns/s1600/12082019-DSC02131.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsnWuycnM-aF5tFcYtlN6lqTbSrlc0F3pCB8XJC-XgBXIF3Gq48LKkzYIpXNnYke4ydsSv1YEbRXWn5BztkTyGINnpOkj4VbRpFh0QAxKprq75lBJm-EphFUg0IFJdzylD4ckjkrFoi6ns/s400/12082019-DSC02131.jpg" width="400" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Ponemos el aceite en el vaso y calentamos un minuto. Y añadimos las hebras de azafrán para que suelten sabor.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj-alDYKcuZP0Coj-sOEbNk1lglnm1qX8V6bXMIIpwSTIZbXXun3fcQctTap4kUC2PjsFmjZJGlv_wpK8t1eeVTX1o_hlYaaoBURQut5Ulk36ZOy_I_pjAYGJo0Wyihp0nQtDn5Yv8U5YO/s1600/12082019-DSC02132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj-alDYKcuZP0Coj-sOEbNk1lglnm1qX8V6bXMIIpwSTIZbXXun3fcQctTap4kUC2PjsFmjZJGlv_wpK8t1eeVTX1o_hlYaaoBURQut5Ulk36ZOy_I_pjAYGJo0Wyihp0nQtDn5Yv8U5YO/s400/12082019-DSC02132.jpg" width="400" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Añadimos los ajos y los pimientos.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Trituramos unos segundos a vel. 5. Abrimos el vaso y bajamos los restos de las paredes. Programamos 5 minutos, varoma, velocidad 1.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvFwiZF0pg1nt5Fr4YWikQFLY_vj0402AlBanuasn6vxYW8R5u_2-j8yYrMHc5A8YzjQsWGoWz89ISjf0Jk2PNWEXMyz6cl1dbRA1MWOOzVcsMY5AGFTGPjHwTerrDnW4vE2w9T-8LC298/s1600/12082019-DSC02134.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvFwiZF0pg1nt5Fr4YWikQFLY_vj0402AlBanuasn6vxYW8R5u_2-j8yYrMHc5A8YzjQsWGoWz89ISjf0Jk2PNWEXMyz6cl1dbRA1MWOOzVcsMY5AGFTGPjHwTerrDnW4vE2w9T-8LC298/s400/12082019-DSC02134.jpg" width="400" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Añadimos el tomate que tenemos rallado. Podemos poner tomate triturado de lata si no tenemos tomate natural. Programamos otros 5 minutos a 100º y velocidad 1. Si deseamos la salsa más fina trituramos unos segundos.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kmkanCePYAAWg6TG0QqnOUYeW0A3LKcxWoTplubpWvIlkXSXNj0S6JO3S8729stn2S8ajxQaV3DAekD15hQinK21T-qfFHLLz3FkLW0-ezjOHVuHO-v9yXVPor_VZ5UTGDDkXQvcxbw-/s1600/12082019-DSC02135.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kmkanCePYAAWg6TG0QqnOUYeW0A3LKcxWoTplubpWvIlkXSXNj0S6JO3S8729stn2S8ajxQaV3DAekD15hQinK21T-qfFHLLz3FkLW0-ezjOHVuHO-v9yXVPor_VZ5UTGDDkXQvcxbw-/s400/12082019-DSC02135.jpg" width="400" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Ponemos el choco troceado. Añadimos una cucharadita de sal, un poco de pimienta negra molida. Programamos 10 minutos, varoma, giro a la izquierda, velocidad cuchara.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7bKS3l6NdqwnAl3E_HRJHcwNiGjbafKIhStgLvbFMmqwR-m6gKonyfNGF52UMT_eJTsIDQAzL8gnSHk8_nW9Kn-PQwIbMuX7a-60ck7Deg0TrWZroKfcCiIjcF5yJf6qQTYExG7Ut4ZKI/s1600/12082019-DSC02136.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7bKS3l6NdqwnAl3E_HRJHcwNiGjbafKIhStgLvbFMmqwR-m6gKonyfNGF52UMT_eJTsIDQAzL8gnSHk8_nW9Kn-PQwIbMuX7a-60ck7Deg0TrWZroKfcCiIjcF5yJf6qQTYExG7Ut4ZKI/s400/12082019-DSC02136.jpg" width="400" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Añadimos el arroz y sofreímos 2 minutos, varoma, giro izquierda, cuchara. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIoGrYhhpcBuEp6u8m9Uz5m5ycgfw_6W1lnpFJM4AQeYgbr0TigrJf8-U__QP8n6f7FLqtdLvlk4cZNm3ODY2adKLAmoZE2RMlm4r-IpOXVpeJE9p4_SgdWrSUptpJ0wshhqhLhmDHpJdi/s1600/12082019-DSC02138.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIoGrYhhpcBuEp6u8m9Uz5m5ycgfw_6W1lnpFJM4AQeYgbr0TigrJf8-U__QP8n6f7FLqtdLvlk4cZNm3ODY2adKLAmoZE2RMlm4r-IpOXVpeJE9p4_SgdWrSUptpJ0wshhqhLhmDHpJdi/s400/12082019-DSC02138.jpg" width="400" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Ponemos el vino, el colorante y el caldo de gambas caliente. Si no tenemos caldo de gambas ponemos la misma cantidad de agua con una pastilla disuelta de caldo de pescado. Hay que tener cuidado con la sal si ponemos la pastilla de caldo. Programar 15 minutos, varoma, giro a la izquierda, cuchara. Ponemos el cestillo sobre la tapa. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Cuando pase el tiempo programado comprobamos el arroz y si es necesario se pone un par de minutos más. Dejamos reposar un par de minutos y servimos decorado con tiras de pimiento asado o frito.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Observaciones: El caldo de gambas lo hago cuando utilizo gambas para alguna receta, por ejemplo gambas al ajillo, o revuelto de gambas. Una vez frío lo congelo y queda guardado para ocasiones como ésta.</span></div>
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Leonorhttp://www.blogger.com/profile/11550807376225242350noreply@blogger.com0tag:blogger.com,1999:blog-5125911522607618006.post-72356332963946886572020-04-24T11:31:00.001-07:002020-04-24T12:26:03.648-07:00ROSCOS DUROS ANISADOS<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "courier new" , "courier" , monospace;">Estos roscos están horneados con lo que ahorramos unas cuantas calorías. Solo llevan el azúcar de la masa, no añadimos la de decoración. Tienen el aroma y el sabor del anís en grano y la canela. Son duros al morder. Típicos de la repostería gaditana.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">INGREDIENTES:</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 huevos</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Un trozo de cáscara de limón</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">60 gr. de aceite de oliva virgen extra</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 cucharadas de anís en grano</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Media cucharadita de canela en polvo</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">200 gr. de azúcar</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">350 gr. de harina de trigo</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 sobre de levadura</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">PREPARACIÓN:</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ponemos en el vaso el aceite con la piel de limón y programamos 5 minutos, Varoma, vel. 1.</span> </div>
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<span style="font-family: "courier new" , "courier" , monospace;">Sacamos la cáscara de limón.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Reservamos el aceite con las dos cucharadas de anís en gran. Dejamos enfriar y que absorba el sabor del anís.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Medimos la harina y le añadimos la levadura y la canela.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">En el vaso ponemos los huevos y el azúcar y batimos 3 minutos a velocidad 4, (sin temperatura).</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Una vez batidos los huevos con el azúcar añadimos la harina como la tenemos ya preparada con la levadura y la canela. vemos si en aceite está templado y lo vertemos con los granos de anís sobre la harina.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Programamos 2 minutos con el vaso cerrado y velocidad espiga. Comprobamos la textura de la masa por si fuera necesario añadir un poco más de harina (dependerá del tamaño de los huevos que hayamos usado). Dejamos reposar dentro del vaso una hora.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Con las manos aceitadas sacamos la masa del vaso sobre una superficie enharinada.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ponemos papel vegetal sobre la bandeja del horno y vamos formando los roscos y colocándolos sobre el papel.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Metemos en el horno precalentado a 180º, unos 15 minutos. Al salir del horno están un poco tiernos pero al enfriar quedan duros.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Con esta cantidad de ingredientes salen unos 24 roscos. Depende del tamaño que les demos.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Sin la máquina se hacen siguiendo el mismo orden pero al final tenemos que amasar a mano. El aceite lo calentamos con la cáscara de limón en una sartén y ahí mismo añadimos el anís en grano y dejamos enfriar. Sacamos la cáscara de limón. </span></div>
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Leonorhttp://www.blogger.com/profile/11550807376225242350noreply@blogger.com0tag:blogger.com,1999:blog-5125911522607618006.post-73671744128206496742020-03-27T12:29:00.000-07:002020-03-28T02:37:57.509-07:00ROSQUITOS FRITOS DE FLAN<br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Esta receta de rosquitos con las 9 cucharadas como medida es antigua y siempre sale rica. La que he hecho hasta ahora lleva ralladura de cáscara de limón. Esta vez he querido probar la que sustituye el limón por el sobre de preparado de flan que añade el aroma de la vainilla. Al final se incrementa el sabor con la canela. Con las cantidades que he puesto salen unos 30 rosquitos.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">INGREDIENTES:</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 huevo</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">9 cucharadas de leche</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">9 cucharadas de aceite de oliva virgen extra</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">9 cucharadas de azúcar</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 sobre de preparado de flan </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 sobre de levadura en polvo</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Harina de trigo (unas 18 o 20 cucharadas)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Aceite de girasol para freír</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Azúcar con canela para decorar</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr7zGlS3oIaRpo5J2Zt-h5M5ZeR4OXEKfJ8zzPs1RqT9f6reIpMuVH2Rvqjcf0t51xqfw8wJjwCk9ZhXBI82ZeP-iWvGiaAOgtbfYtxTOyW8AAk_sJ-psL3Vnehah8P-tOGfToUp4K8guJ/s1600/IMG_20200327_120044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr7zGlS3oIaRpo5J2Zt-h5M5ZeR4OXEKfJ8zzPs1RqT9f6reIpMuVH2Rvqjcf0t51xqfw8wJjwCk9ZhXBI82ZeP-iWvGiaAOgtbfYtxTOyW8AAk_sJ-psL3Vnehah8P-tOGfToUp4K8guJ/s400/IMG_20200327_120044.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Calentar el aceite de oliva con una cáscara de limón para quitar el sabor a crudo. Dejar enfriar antes de añadirlo a la masa.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkasbSTT5B4qroDYct_EQUXGh1_rreIEcRTLPlvZN-G2dtEws50eFK98EEKOB9P0ypLUv3Z58cfhORsy-U4pIdyGwAdzD-2OC7zT8eRylONUhlP3dkul7WHylzRiMfZUVCmUkgDwdr9k3Q/s1600/IMG_20200327_120022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkasbSTT5B4qroDYct_EQUXGh1_rreIEcRTLPlvZN-G2dtEws50eFK98EEKOB9P0ypLUv3Z58cfhORsy-U4pIdyGwAdzD-2OC7zT8eRylONUhlP3dkul7WHylzRiMfZUVCmUkgDwdr9k3Q/s400/IMG_20200327_120022.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Poner en un bol el huevo y la leche. Batir.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwiYItMv1fGdwb48QExYncpV6OhOy_m7T-v0twtobrUPmPg6jRpOoH9QhpXRDobcIqyCxMcGPVwJHVIGa9poN8NCYR8gTjHviiYylO2J04jQNVhgvT1zM2Jp15ZZrj-rOcbfw4nMHczOL7/s1600/IMG_20200327_120524.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwiYItMv1fGdwb48QExYncpV6OhOy_m7T-v0twtobrUPmPg6jRpOoH9QhpXRDobcIqyCxMcGPVwJHVIGa9poN8NCYR8gTjHviiYylO2J04jQNVhgvT1zM2Jp15ZZrj-rOcbfw4nMHczOL7/s400/IMG_20200327_120524.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Agregar el azúcar y seguir batiendo. Cuando tengamos todo el azúcar integrado se pone el sobre de preparado de flan y la levadura.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvXyZsrrJqthboUNN_AYDPf-ocKf7oXmM9AkwXvVmwYNRJ0nxIg2IS-mJeNUd_jVpbgvg7rKPQH-DgFFf0oBU-fuRMP2CfSU3KV9Xxhgm9B9RfYcHCZwLM_mxelWgXHairsdMkGdXgDQrp/s1600/IMG_20200327_121639.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvXyZsrrJqthboUNN_AYDPf-ocKf7oXmM9AkwXvVmwYNRJ0nxIg2IS-mJeNUd_jVpbgvg7rKPQH-DgFFf0oBU-fuRMP2CfSU3KV9Xxhgm9B9RfYcHCZwLM_mxelWgXHairsdMkGdXgDQrp/s400/IMG_20200327_121639.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Vamos añadiendo la harina cucharada a cucharada, tamizando con un colador.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQxAVG4tRrDYXcB6Lpvjhl_mhf4hKvAABHXkTC9JXdJm7SZzzPACL8m40MVBS6qNY0OFMTDXHDuCAW0lWcqSmFGnzQI0rxGI9p7eLnVn-uNDQO8XzdDDvQzrymm3wG7iyRURwjAADMk4Ud/s1600/IMG_20200327_121527.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQxAVG4tRrDYXcB6Lpvjhl_mhf4hKvAABHXkTC9JXdJm7SZzzPACL8m40MVBS6qNY0OFMTDXHDuCAW0lWcqSmFGnzQI0rxGI9p7eLnVn-uNDQO8XzdDDvQzrymm3wG7iyRURwjAADMk4Ud/s400/IMG_20200327_121527.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Se va integrando poco a poco.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhENRR83uwzWa2UMooBSN0nLL08QAdb-Ry79WCr_pg25wc51UbmvZT6kAwLTctIz-8YTwCAEZ6kcl6X-nRv0ycYnjBUucWD0v26utMLWjOwr0nHwYK8lrEQoP6A5tVIYTsU0od2P8xrxVlf/s1600/IMG_20200327_122350_BURST1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhENRR83uwzWa2UMooBSN0nLL08QAdb-Ry79WCr_pg25wc51UbmvZT6kAwLTctIz-8YTwCAEZ6kcl6X-nRv0ycYnjBUucWD0v26utMLWjOwr0nHwYK8lrEQoP6A5tVIYTsU0od2P8xrxVlf/s400/IMG_20200327_122350_BURST1.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cuando tenemos el aceite frío se añade y se continúa añadiendo la harina que sea necesaria.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAZ5lMYBW-oPgcTfmPYboOGs-POD8pGBCkpelm0iz9gyrbKsXoaepFgSW61fZCQmVU5MylEJ4tos1hozZ-mu4QicQLaFAOTX0ak85MowTZC6PgrFgPalZ4slWBSulTKbQLR3P2JGySGh5B/s1600/IMG_20200327_123242.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAZ5lMYBW-oPgcTfmPYboOGs-POD8pGBCkpelm0iz9gyrbKsXoaepFgSW61fZCQmVU5MylEJ4tos1hozZ-mu4QicQLaFAOTX0ak85MowTZC6PgrFgPalZ4slWBSulTKbQLR3P2JGySGh5B/s400/IMG_20200327_123242.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">La masa debe quedar manejable para que podamos formar los rosquitos. Lo ideal es que aún se pegue una chispa en los dedos al tocarla.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgls-TXxuG3NgC6GAnEBU-gv5P10Ln0sfPQ0W7j7zP9HySzwCvDTzNn_6s5aiLOkt9OL0oBq1v8chSLxNKwz-UVStkXS503pmYD4fhI1ZFwKN9j9-LsnsQCAmQkFBtRpxJKavUQE-pJS-oq/s1600/IMG_20200327_125014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgls-TXxuG3NgC6GAnEBU-gv5P10Ln0sfPQ0W7j7zP9HySzwCvDTzNn_6s5aiLOkt9OL0oBq1v8chSLxNKwz-UVStkXS503pmYD4fhI1ZFwKN9j9-LsnsQCAmQkFBtRpxJKavUQE-pJS-oq/s400/IMG_20200327_125014.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Mientras la masa reposa unos 20 minutos, preparamos el azúcar con la canela.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU-x0iraFCTiuhVUGZtmVkUpD7NBBDMORyJqxUxUXIhnzZ9RstPD2EzoL3LRxfmp3e5qp3AI8SVNE8Hp49ALAvmYl-0O7W6J_aKVP39MRWgzVAkoqXSex4dgGFZ6D3eTAjIlVYMERq8ACt/s1600/IMG_20200327_131131.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU-x0iraFCTiuhVUGZtmVkUpD7NBBDMORyJqxUxUXIhnzZ9RstPD2EzoL3LRxfmp3e5qp3AI8SVNE8Hp49ALAvmYl-0O7W6J_aKVP39MRWgzVAkoqXSex4dgGFZ6D3eTAjIlVYMERq8ACt/s400/IMG_20200327_131131.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Ponemos un poco de harina sobre la superficie donde vamos a ir colocando los roscos para freír.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic2Qxt09lEpAYA3VQlC_0Nq-Bv0q_4b-CZ5Rlbo4uWcNPnyMiNz3FeLcHItw97YCWtLI5U-wjw8FbX2AobMbxPObvPpDQ4du2buXramdnrV5VFdlzGc3hNYZgH8vppLbGhrtII-pitkhQm/s1600/IMG_20200327_132316.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic2Qxt09lEpAYA3VQlC_0Nq-Bv0q_4b-CZ5Rlbo4uWcNPnyMiNz3FeLcHItw97YCWtLI5U-wjw8FbX2AobMbxPObvPpDQ4du2buXramdnrV5VFdlzGc3hNYZgH8vppLbGhrtII-pitkhQm/s400/IMG_20200327_132316.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cogemos trocitos de masa y lo alargamos para formar los rosquitos.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLoKb8rOUkIB9ZKJ8rn7UzurISBtnrJpZKYNC2xPxGsBaE8PZ80PxMKH0jMWm7ggN7zyUOaSABYTjgQnTLNB9FEYvaKCADXmsTxYkfoj6LT6C4BH0nVb9QWPMumkW64-7nhMKo0olnYR8-/s1600/IMG_20200327_132741.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLoKb8rOUkIB9ZKJ8rn7UzurISBtnrJpZKYNC2xPxGsBaE8PZ80PxMKH0jMWm7ggN7zyUOaSABYTjgQnTLNB9FEYvaKCADXmsTxYkfoj6LT6C4BH0nVb9QWPMumkW64-7nhMKo0olnYR8-/s400/IMG_20200327_132741.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">En una sartén ponemos el aceite de girasol y calentamos. Vamos friendo y sacando en un plato sobre papel absorbente. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjadmOgXrpNOVmu7OY_8_cGsxQaU8WBFMBVKtxaKxd7IxIijKMXaNCs59rtZNvD9rKCSkuMbqSwlbK-OxHpipSch6vMKIQ902KKKNkOBaMY-BAo_OpZRw7Y1rNB0nMv-r5w-_8UeHLXXIFY/s1600/IMG_20200327_133200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjadmOgXrpNOVmu7OY_8_cGsxQaU8WBFMBVKtxaKxd7IxIijKMXaNCs59rtZNvD9rKCSkuMbqSwlbK-OxHpipSch6vMKIQ902KKKNkOBaMY-BAo_OpZRw7Y1rNB0nMv-r5w-_8UeHLXXIFY/s400/IMG_20200327_133200.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Antes de que se enfríen del todo los pasamos por el azúcar con canela.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPR0wsomMZuhizdnvsppB6oI2fFixN14ZwCKC5Aknnh3pimEKQZ6Y0TnJsr_AR_kzqfLWISmg79MV6xsJH324sbOto_mqjAXqVWee0oQl1EM9RdVSlgViiO38lcoQvgJ1jCknhtbxwx01I/s1600/IMG_20200327_135414.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPR0wsomMZuhizdnvsppB6oI2fFixN14ZwCKC5Aknnh3pimEKQZ6Y0TnJsr_AR_kzqfLWISmg79MV6xsJH324sbOto_mqjAXqVWee0oQl1EM9RdVSlgViiO38lcoQvgJ1jCknhtbxwx01I/s400/IMG_20200327_135414.jpg" width="300" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Y listos para una merienda especial.</span></div>
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Leonorhttp://www.blogger.com/profile/11550807376225242350noreply@blogger.com0tag:blogger.com,1999:blog-5125911522607618006.post-45845057719212413392020-01-01T04:21:00.001-08:002020-01-01T04:21:40.305-08:00SOPAS DE AJO<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjqjrfwOJwRcfQ4_p7bgRPv-6xY2G7npl28T1Z7He8BeBCsxJqAoaSW_chPXRw_GdSVJqYZ1fmnVtSaxEr4-aHUbCb6uox9VcQyOxKgQ5H3TEvnXkk7YJCXF0a8QSrb19AUp6YRI4ISDBM/s1600/WhatsApp+Image+2020-01-01+at+12.44.33+%25281%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjqjrfwOJwRcfQ4_p7bgRPv-6xY2G7npl28T1Z7He8BeBCsxJqAoaSW_chPXRw_GdSVJqYZ1fmnVtSaxEr4-aHUbCb6uox9VcQyOxKgQ5H3TEvnXkk7YJCXF0a8QSrb19AUp6YRI4ISDBM/s400/WhatsApp+Image+2020-01-01+at+12.44.33+%25281%2529.jpeg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Hay una gran variedad de sopas hechas con pan y, estoy segura de que en cada casa se hace una versión diferente de cada una de ellas. Desde mis abuelos siempre he visto en casa sopas de aprovechamiento de pan duro, gazpacho caliente, sopa de tomates, sopa de pescado, sopa de cebolla, salmorejo, sopa de puchero con rebanadas finas de pan, huevo escalfado y hierbabuena. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Hoy me ha apetecido una sopa de ajos calentita para entrar en calor y, de camino, atacar con el antibiótico natural un catarro pejiguera. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeTvmMIdtpO2sSk9WSCPdGSYlcPIwoGtbPiC94lwhyqs5sJg0-36VOACEKlk2yfcYuvnNn4R5CvMfvfpyapQ10v0Dr34tySqAHK2LJEEB-aTvuEWTfjnOhFZLJOvQAPl3yWl-tscJCKcxr/s1600/WhatsApp+Image+2020-01-01+at+12.44.35+%25282%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeTvmMIdtpO2sSk9WSCPdGSYlcPIwoGtbPiC94lwhyqs5sJg0-36VOACEKlk2yfcYuvnNn4R5CvMfvfpyapQ10v0Dr34tySqAHK2LJEEB-aTvuEWTfjnOhFZLJOvQAPl3yWl-tscJCKcxr/s400/WhatsApp+Image+2020-01-01+at+12.44.35+%25282%2529.jpeg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">INGREDIENTES:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Para 2 personas</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8 rebanadas de pan del día anterior (si puede ser pan moreno mejor)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 dientes de ajo</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">100 ml. de aceite de oliva virgen extra</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">unas lochas de jamón cortadas en tiras</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cucharadita de pimentón dulce</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 huevos</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 pastilla de caldo de carne</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Agua</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZalDek_utmazSz1L6BulgfVTmzF1_rT486YRCVX1crZwTiULgB3p-zJgP65-5puyqkZpX7i5NTA_VLiVD-9bSygiM9RitpWGc6m2MKFLHkA1_FbjYYzmqbqeu5VAYHGn0Levo-f_yW8WJ/s1600/WhatsApp+Image+2020-01-01+at+12.44.35+%25281%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZalDek_utmazSz1L6BulgfVTmzF1_rT486YRCVX1crZwTiULgB3p-zJgP65-5puyqkZpX7i5NTA_VLiVD-9bSygiM9RitpWGc6m2MKFLHkA1_FbjYYzmqbqeu5VAYHGn0Levo-f_yW8WJ/s400/WhatsApp+Image+2020-01-01+at+12.44.35+%25281%2529.jpeg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Comenzamos poniendo una sartén que sea honda en el fuego con el aceite de oliva.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdOzXDx9rrn_Aupo5GjM22OJ1dhSsmrRNa1pIPQpbGGwMphIdAFxV-PDmngmdeGsNLZWCiPIE2qZSbSBSQPAKxQz1KrGXtf_LjYniJLDSQ1awrKXV7a_fcVXgEAsePiFXqZiItB_9gpdDU/s1600/WhatsApp+Image+2020-01-01+at+12.44.35.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdOzXDx9rrn_Aupo5GjM22OJ1dhSsmrRNa1pIPQpbGGwMphIdAFxV-PDmngmdeGsNLZWCiPIE2qZSbSBSQPAKxQz1KrGXtf_LjYniJLDSQ1awrKXV7a_fcVXgEAsePiFXqZiItB_9gpdDU/s400/WhatsApp+Image+2020-01-01+at+12.44.35.jpeg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cuando veamos que el aceite ha cogido temperatura sin llegar a humear, ponemos los ajos pelados y laminados.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjRKQxZR3maIWuGlh7qW25cYroNpwuVuTJQRYUhUm2_U_kYG9Je4waSGmVeGyB8eCP3kMzgek2UPiBNUUFTLwaHNBoxc5isD-1jhdjTPzxXcMHaX2erJWK3bH9wg0EAIKW7Sd4Jpzy9R5d/s1600/WhatsApp+Image+2020-01-01+at+12.44.34+%25285%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjRKQxZR3maIWuGlh7qW25cYroNpwuVuTJQRYUhUm2_U_kYG9Je4waSGmVeGyB8eCP3kMzgek2UPiBNUUFTLwaHNBoxc5isD-1jhdjTPzxXcMHaX2erJWK3bH9wg0EAIKW7Sd4Jpzy9R5d/s400/WhatsApp+Image+2020-01-01+at+12.44.34+%25285%2529.jpeg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Unos segundos después, antes de que los ajos se doren, ponemos las rebanadas de pan.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivqxSvd2VcxmSXpjt36YJ-Lq2xpWJoNS2F895eFUk1NLuhkqjvjdlNes1Cp8jxbaDvk55w70KL9g33tegDQdANhaI6VuvPmKl5E1aUiZcZfREBtoTVF49kXvNku408U10uegwZTG0t77oW/s1600/WhatsApp+Image+2020-01-01+at+12.44.34+%25284%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivqxSvd2VcxmSXpjt36YJ-Lq2xpWJoNS2F895eFUk1NLuhkqjvjdlNes1Cp8jxbaDvk55w70KL9g33tegDQdANhaI6VuvPmKl5E1aUiZcZfREBtoTVF49kXvNku408U10uegwZTG0t77oW/s400/WhatsApp+Image+2020-01-01+at+12.44.34+%25284%2529.jpeg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Las rebanadas deben quedar doradas por las dos caras.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG8vNvrDpOX6O-93KvPsCn65FGnIohXt_5YfE8_1yVZbbe1X-ocxvrxNwrs6p7nS1HNAH_WfECq8MfB3rDXkDMMq62CNALfIq2azIn6RkUjNEseAlcS_PsKoBOajnQPuVAZqebFUJGyykP/s1600/WhatsApp+Image+2020-01-01+at+12.44.34+%25283%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG8vNvrDpOX6O-93KvPsCn65FGnIohXt_5YfE8_1yVZbbe1X-ocxvrxNwrs6p7nS1HNAH_WfECq8MfB3rDXkDMMq62CNALfIq2azIn6RkUjNEseAlcS_PsKoBOajnQPuVAZqebFUJGyykP/s400/WhatsApp+Image+2020-01-01+at+12.44.34+%25283%2529.jpeg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Es el momento de añadir el pimentón y tener preparado un caldo con la pastilla y 250 gr. de agua, para agregarlo antes de que el pimentón pueda quemarse, porque daría mal sabor a la sopa.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha6VYH-YTyh0-gEhPTAMFg1Afc1fqjJf0bQkONnk7HAUlz7iPiKSyRgJYey3Y4ktMjE5_F3VbejuxawvLtq10MbTynbQIQHCUbAF-t2_DbvW60H0PR1wH79_kwZtQPmKUbF4g1cGnEUfNb/s1600/WhatsApp+Image+2020-01-01+at+12.44.34+%25282%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha6VYH-YTyh0-gEhPTAMFg1Afc1fqjJf0bQkONnk7HAUlz7iPiKSyRgJYey3Y4ktMjE5_F3VbejuxawvLtq10MbTynbQIQHCUbAF-t2_DbvW60H0PR1wH79_kwZtQPmKUbF4g1cGnEUfNb/s400/WhatsApp+Image+2020-01-01+at+12.44.34+%25282%2529.jpeg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dejamos hervir el pan en el caldo unos minutos y añadimos el jamón en tiras.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-vPbpsd7lgQrqnDDaZ6FlDSR3ivP1v7Lob3FoDmxuF4RHElhBdLpqqO8BkU_stHSgDuHg4v7tw8nTn-hkNbxIJcctPQrBxaChrOkOfCsleXDCpZCcri8tcY479cxuBHX_ZIOZ2VHzZxYc/s1600/WhatsApp+Image+2020-01-01+at+12.44.34+%25281%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-vPbpsd7lgQrqnDDaZ6FlDSR3ivP1v7Lob3FoDmxuF4RHElhBdLpqqO8BkU_stHSgDuHg4v7tw8nTn-hkNbxIJcctPQrBxaChrOkOfCsleXDCpZCcri8tcY479cxuBHX_ZIOZ2VHzZxYc/s400/WhatsApp+Image+2020-01-01+at+12.44.34+%25281%2529.jpeg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">A continuación cascamos sobre la sopa dos huevos y tapamos para que se cuezan procurando que quede la yema poco hecha.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6h7MufXix11RblMqtCrSIsiMr3uji6KslB6JVPQ-axnI7UZNssR_8NcDPNj0OY51AMS89btjSs7UeFnB7lyTjsNJN0oL0hX50wTAvv4_SgHo8QDeDB0A9GbOkgtB1qS8AvVXgMA6N56hH/s1600/WhatsApp+Image+2020-01-01+at+12.44.34.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6h7MufXix11RblMqtCrSIsiMr3uji6KslB6JVPQ-axnI7UZNssR_8NcDPNj0OY51AMS89btjSs7UeFnB7lyTjsNJN0oL0hX50wTAvv4_SgHo8QDeDB0A9GbOkgtB1qS8AvVXgMA6N56hH/s400/WhatsApp+Image+2020-01-01+at+12.44.34.jpeg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">No añadimos sal porque la pastilla de caldo y el jamón será suficiente para dar sabor.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">¡Buen provecho!</span></div>
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Leonorhttp://www.blogger.com/profile/11550807376225242350noreply@blogger.com0tag:blogger.com,1999:blog-5125911522607618006.post-75912723710011576432019-09-30T04:41:00.001-07:002019-09-30T15:39:44.307-07:00PASTELA O BASTILLA MARROQUÍ DE POLLO<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3hE1xOexdti3Aphl0ehjOOuMBmeQFye09Y279QaAqqJ9YMBfAGvDlXqf2tLbp900D2nurt-qIWVg_sCPqXreGTNPHRuB8i_zAFGKNmmgSgcdHSpXN_a4AtVunMi8O7mcG2zvVHi5WS4dZ/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1443" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3hE1xOexdti3Aphl0ehjOOuMBmeQFye09Y279QaAqqJ9YMBfAGvDlXqf2tLbp900D2nurt-qIWVg_sCPqXreGTNPHRuB8i_zAFGKNmmgSgcdHSpXN_a4AtVunMi8O7mcG2zvVHi5WS4dZ/s400/2.jpg" width="400" /></a></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">La <b>pastela</b> o <b>bastilla</b> (bastil-la) es una especie de empanada hecha con masa filo rellena con cebolla, carne de pichón o de pollo, perejil y almendras. Es una mezcla de sabores donde se combina lo salado y lo dulce, proporcionando un toque exótico a ingredientes tan básicos. Lo que hace realmente especial esta receta es la utilización del Ras al Hanout, que es una mezcla de especias, donde interviene la creatividad de cada cocinera, o cocinero. Es un plato agradablemente perfumado por el toque de la canela.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEYU9fiKiYrslj3vKNPFsTbL1M__El6zxvde6kVSa41JucoSukEGVl3E0kJSdf0gp_YyY5jzhf7CYSrDZJvcC9d0neh7wRqlVWmsfXyFlp-acJra1FaMZzpxiX6B5ZK1GXxv2SG2R2wix0/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEYU9fiKiYrslj3vKNPFsTbL1M__El6zxvde6kVSa41JucoSukEGVl3E0kJSdf0gp_YyY5jzhf7CYSrDZJvcC9d0neh7wRqlVWmsfXyFlp-acJra1FaMZzpxiX6B5ZK1GXxv2SG2R2wix0/s400/1.jpg" width="400" /></a></div>
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<span style="font-size: large;">La pastela puede tomarse caliente o templada. Es, aparte de muy aromática, muy agradable al paladar porque se mezcla el crujiente de la parte exterior con la cremosidad que aporta la cebolla en el interior.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk6mrCY-dlebRzJLQJ0qIgQTk0qX6YqV_NFrinWQD0SLmBCh-Kb3iXuNq2vTtzmpgWs9DFAr8EZTJe5f5OE1n6glKgX5LaabwyccUJUnvwkP5hLC7JmaTLgYOtky3GTlqXHze1Ao7yyzZ2/s1600/23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk6mrCY-dlebRzJLQJ0qIgQTk0qX6YqV_NFrinWQD0SLmBCh-Kb3iXuNq2vTtzmpgWs9DFAr8EZTJe5f5OE1n6glKgX5LaabwyccUJUnvwkP5hLC7JmaTLgYOtky3GTlqXHze1Ao7yyzZ2/s400/23.jpg" width="400" /></a></div>
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<span style="font-size: large;">INGREDIENTES:</span></div>
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<span style="font-size: large;">6 hojas de pasta filo</span></div>
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<span style="font-size: large;">Mantequilla derretida para pintar las hojas.</span></div>
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<span style="font-size: large;">Para el relleno:</span></div>
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<span style="font-size: large;">250 gr. de cebolla</span></div>
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<span style="font-size: large;">Perejil</span></div>
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<span style="font-size: large;">500 gr. de pechuga de pollo</span></div>
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<span style="font-size: large;">80 gr. de pasas sin semillas</span></div>
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<span style="font-size: large;">80 ml. de aceite de oliva virgen extra</span></div>
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<span style="font-size: large;">20 gr. de mantequilla</span></div>
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<span style="font-size: large;">40 gr. de almendras crudas peladas</span></div>
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<span style="font-size: large;">Ralladura de limón</span></div>
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<span style="font-size: large;">2 cucharadas de Ras al Hanout (ver unas fotos más abajo)</span></div>
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<span style="font-size: large;">2 cucharaditas de sal</span></div>
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<span style="font-size: large;">2 " " azúcar moreno</span></div>
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<span style="font-size: large;">Para decorar:</span></div>
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<span style="font-size: large;">Azúcar glas y canela molida.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS5omtYSG1gKdXGAbkBqPyDU7K9Z6c3reSeoc3LYLK-ad3IBUWVBGs7xUb5XFplxVlRPoFjBAr-mIUHB8nP84MvfWtvCQcu790nR1BKLgSgVzNB3Picg3CjjpnMoTjyn81hKojVPJowU8d/s1600/22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS5omtYSG1gKdXGAbkBqPyDU7K9Z6c3reSeoc3LYLK-ad3IBUWVBGs7xUb5XFplxVlRPoFjBAr-mIUHB8nP84MvfWtvCQcu790nR1BKLgSgVzNB3Picg3CjjpnMoTjyn81hKojVPJowU8d/s400/22.jpg" width="400" /></a></div>
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<span style="font-size: large;">Empezamos por triturar la cebolla pelada y cortada en trozos durante 5 segundos a velocidad 5. Reservamos. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio9ftj2CvKvdxWFQglCrxuogLelkXmC_QUb_RvOpuaf3jqQOTN7GZsECxsvMj7TZwKRPIST0vJm9RKodt9KAyJXveWXKjeSFsXX4tIAPcpSmseb-rdKJPQTTrgx1RTCZ7Hm08KwXfxDYFZ/s1600/21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1181" data-original-width="1600" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio9ftj2CvKvdxWFQglCrxuogLelkXmC_QUb_RvOpuaf3jqQOTN7GZsECxsvMj7TZwKRPIST0vJm9RKodt9KAyJXveWXKjeSFsXX4tIAPcpSmseb-rdKJPQTTrgx1RTCZ7Hm08KwXfxDYFZ/s400/21.jpg" width="400" /></a></div>
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<span style="font-size: large;">Trituramos las pasas hasta que quede una pasta cremosa (4 segundos, velocidad 10). Reservamos.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2PREroG_bLjxFdUdGdXjXPnDhNHUYfW1tWbYseLt6tH5tTCr6V4iixImg_bibCvs6jD1MsKoOlhGgEN9LdzwGsqHa_L2TDVah-UZmj0J4Bv7hAX97HSmVYB9g6s_MHCamh9Pb0fxi_WI7/s1600/20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2PREroG_bLjxFdUdGdXjXPnDhNHUYfW1tWbYseLt6tH5tTCr6V4iixImg_bibCvs6jD1MsKoOlhGgEN9LdzwGsqHa_L2TDVah-UZmj0J4Bv7hAX97HSmVYB9g6s_MHCamh9Pb0fxi_WI7/s400/20.jpg" width="400" /></a></div>
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<span style="font-size: large;">Ponemos el pollo en el vaso junto al perejil y trituramos 10 segundos a velocidad progresiva del 5 al 10. Reservamos.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl7L7aL4m9-diVj9rUDWSUBM4fJ7ds4-1wF0m4S-7lZsTrzgNKa650PqBhpF62htle9WudM_WysvoUtPB4d0r3Xk8kWW-ivDj8PXC2Rlc_qs-2c1x2UkzI1TVTspYeFNv56_rz25pP-6hn/s1600/19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl7L7aL4m9-diVj9rUDWSUBM4fJ7ds4-1wF0m4S-7lZsTrzgNKa650PqBhpF62htle9WudM_WysvoUtPB4d0r3Xk8kWW-ivDj8PXC2Rlc_qs-2c1x2UkzI1TVTspYeFNv56_rz25pP-6hn/s400/19.jpg" width="400" /></a></div>
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<span style="font-size: large;">Tenemos ya picada la cebolla y aparte el pollo con el perejil y las pasas trituradas.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5xwiZP9IdrxqivjKr5GLmh9JGBCJIME3_VcourrOf5AHbHu04nprU-c5_WFyIAdiipUhZvYqo17I22FMmT4WTe9nJmAmrdrbNZOV-X3nyjxMYdy54CSeBIG6KXovFfmXYNqdBBhhhM2b7/s1600/18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5xwiZP9IdrxqivjKr5GLmh9JGBCJIME3_VcourrOf5AHbHu04nprU-c5_WFyIAdiipUhZvYqo17I22FMmT4WTe9nJmAmrdrbNZOV-X3nyjxMYdy54CSeBIG6KXovFfmXYNqdBBhhhM2b7/s400/18.jpg" width="400" /></a></div>
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<span style="font-size: large;">Ponemos en el vaso el aceite de oliva y un trozo de mantequilla de 20 gr. y programamos 5 minutos a 100º y velocidad cuchara. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWFpOUn098qsPtEFlQ57ZFCkiyix-2EvEPVmWK1sCF0OzcufqPsgkuv6mOS2Ufcn6OlkefQMhOrf0evDkZPXkFzp7dbFpPKYxZX3wqwK7Nrud2GMRDX0_IKoEe3PNsANYKJbT1E4SuHXy2/s1600/17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1204" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWFpOUn098qsPtEFlQ57ZFCkiyix-2EvEPVmWK1sCF0OzcufqPsgkuv6mOS2Ufcn6OlkefQMhOrf0evDkZPXkFzp7dbFpPKYxZX3wqwK7Nrud2GMRDX0_IKoEe3PNsANYKJbT1E4SuHXy2/s400/17.jpg" width="400" /></a></div>
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<span style="font-size: large;">Mientras se refríe la cebolla hacemos nuestra propia mezcla de especias, nuestro <i>ras al hanout,</i> si no la tenemos comprada ya mezclada. </span></div>
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<span style="font-size: large;">El nombre de esta mezcla de origen magrebí, significa literalmente <i>la cabeza de tienda </i>haciendo referencia a la mejor mezcla de especias que el mercader puede ofrecer. </span></div>
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<span style="font-size: large;">No existe una única mezcla del <i>ras al hanout </i>ya que cada vendedor o cocinero lo elabora según sus preferencias, es por lo tanto una mezcolanza de especias que carece de receta oficial, y han llegado ha encontrarse hasta cien especias diferente en algunos. Sin embargo, lo habitual es encontrar unas diez especias y con eso basta para tener un<i> ras al hanout </i>nada despreciable.</span></div>
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<span style="font-size: large;">Cuentan de un mercader llamado Abdalá, que iba a diario a vender sus productos. Un día sus dromedarios se enzarzaron en una pelea y se rompieron los sacos de las especias que transportaban, quedando todas desparramadas. Pero el mercader, no se desesperó ante el accidente y supo hacer de la desgracia una oportunidad para hacer con sus especias un "milagro". Mezcló todas las especias esparcidas en los sacos y siguió su camino. Cuando la ofreció en el mercado contó, con la capacidad propia de los comerciantes, que se trataba de una mezcla de especias exóticas de gran prestigio en El Cairo y en Damasco. Así fue como el <i>ras al hanuot</i> llegó a adquirir fama, no solo en el país donde se originó casualmente, sino que se conoce en medio mundo.</span></div>
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<span style="font-size: large;">Después de contaros la historia del <i>ras al hanout</i>, os diré la mezcla que yo he decidido hacer para mi pastela. Siempre es mejor tener las especias en grano y molerlas en el momento para que tengan más sabor. El cardamomo y el clavo si se tuestan en una sartén un poco, sin nada de aceite, intensificarán su sabor.</span></div>
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<span style="font-size: large;">Unos 10 o 12 granos de pimienta negra, o media cucharadita de pimienta molida.</span></div>
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<span style="font-size: large;">Una cucharadita de comino </span></div>
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<span style="font-size: large;"> " " " nuez moscada</span></div>
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<span style="font-size: large;"> " " " canela</span></div>
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<span style="font-size: large;"> " " " pimentón</span></div>
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<span style="font-size: large;"> " " " jengibre molido</span></div>
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<span style="font-size: large;"> " " " cúrcuma</span></div>
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<span style="font-size: large;"> " " " cilantro</span></div>
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<span style="font-size: large;">Media cucharadita de cardamomo</span></div>
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<span style="font-size: large;">Una cayena </span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1VqgxRHwyi-lrfsK0nhGekZCo_2hmq2jhUv5eghPj_G2X_09UqdqpLkYim8kLYpJeo3CbnrQi7XbSACN_Z8rkyG14HwCc_gMPLzX6T6k3P5elvWYjFcEt6z4j31hcUmR4LO0bVAqudCa/s1600/16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1245" data-original-width="1600" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd1VqgxRHwyi-lrfsK0nhGekZCo_2hmq2jhUv5eghPj_G2X_09UqdqpLkYim8kLYpJeo3CbnrQi7XbSACN_Z8rkyG14HwCc_gMPLzX6T6k3P5elvWYjFcEt6z4j31hcUmR4LO0bVAqudCa/s400/16.jpg" width="400" /></a></div>
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<span style="font-size: large;">Una vez pochada la cebolla añadimos al vaso el pollo con las pasas, el <i>ras al hanout</i>, la sal y el azúcar.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ND3mJoZrtK13TzMDFVs2-o3CrpnUgRYv_qBjWKllFYQRtUrbhqEzOl_wXvrKp3qLcia9corm9QKOXmXfvs1JTRLqYEd-JuKkTBX0rtHD5zxJA1_Y7rDqAaJJCOmNnztt9wryMoUzL_vP/s1600/15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ND3mJoZrtK13TzMDFVs2-o3CrpnUgRYv_qBjWKllFYQRtUrbhqEzOl_wXvrKp3qLcia9corm9QKOXmXfvs1JTRLqYEd-JuKkTBX0rtHD5zxJA1_Y7rDqAaJJCOmNnztt9wryMoUzL_vP/s400/15.jpg" width="400" /></a></div>
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<span style="font-size: large;">Añadimos también la ralladura de limón <span style="text-align: justify;">y cocinamos durante 25 minutos a 100º, giro izquierda, velocidad cuchara. No pondremos el cubilete para que evapore el agua que suelta la cebolla.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhncvugmIw3i1DKk7mgBifUL9_Jbj1NbEFmQKDYUFsfXF493w-dKPg91K34aFfI16gQXnPlxQZQNmU-QDR_43PK3Y4oun-27nfM3UDNfGLYNYP9izj5N_pOq4y-d0_Xl5La9vo_U5BgHsRT/s1600/14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhncvugmIw3i1DKk7mgBifUL9_Jbj1NbEFmQKDYUFsfXF493w-dKPg91K34aFfI16gQXnPlxQZQNmU-QDR_43PK3Y4oun-27nfM3UDNfGLYNYP9izj5N_pOq4y-d0_Xl5La9vo_U5BgHsRT/s400/14.jpg" width="400" /></a></div>
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<span style="font-size: large;">En una sartén tostamos sin nada de aceite, las almendras que en mi caso eran laminadas y no he tenido que picarlas.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyPNfqWxHQ3PriSngcy9xxK2i5nC7chTR2WLMflmqiAyjzhsthV93MLmBrmHfs5uHLUvpik6_xh-fGJt7nv8z2DFKdJtbr4s3lSAPRSXrnU0-o9iiLCXzvYR2PbnF3xmSayrPvb6R9RHcs/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1169" data-original-width="1600" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyPNfqWxHQ3PriSngcy9xxK2i5nC7chTR2WLMflmqiAyjzhsthV93MLmBrmHfs5uHLUvpik6_xh-fGJt7nv8z2DFKdJtbr4s3lSAPRSXrnU0-o9iiLCXzvYR2PbnF3xmSayrPvb6R9RHcs/s400/13.jpg" width="400" /></a></div>
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<span style="font-size: large;">Las reservamos para añadir luego al relleno.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4FdCTpIhzADmFftQOCROH7cqATr524rC_S45_PVzEAI1FopW_IodULQP832qUSA4mVtFPiGfWZ7-RPYcI8_7tqJ8z6MuVnzrlNVEAnZn17XdV7-ZCP0xR_iFQ_ziaUy_gs_Dn9sUSBAR/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1364" data-original-width="1600" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4FdCTpIhzADmFftQOCROH7cqATr524rC_S45_PVzEAI1FopW_IodULQP832qUSA4mVtFPiGfWZ7-RPYcI8_7tqJ8z6MuVnzrlNVEAnZn17XdV7-ZCP0xR_iFQ_ziaUy_gs_Dn9sUSBAR/s400/12.jpg" width="400" /></a></div>
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<span style="font-size: large;">Sacamos el relleno a una fuente y añadimos las almendras tostadas.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRLALE9FTct9kbRpXpxgbuqkBf7aRIvPsb0BBnh5DdkoD5Pbq9vcxp6sNErf87lzIu6KifI6SMtUR41TBqKjxTMM_dGIQC2m4MwhXxz3N2G5wB7zYJdBQ42V9salvqyHKtMctTWM4cDLUp/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1339" data-original-width="1600" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRLALE9FTct9kbRpXpxgbuqkBf7aRIvPsb0BBnh5DdkoD5Pbq9vcxp6sNErf87lzIu6KifI6SMtUR41TBqKjxTMM_dGIQC2m4MwhXxz3N2G5wB7zYJdBQ42V9salvqyHKtMctTWM4cDLUp/s400/11.jpg" width="400" /></a></div>
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<span style="font-size: large;">Mezclamos bien y dejamos enfriar. Si es posible haremos el relleno el día antes para que esté frío y se hayan mezclado bien los sabores.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv5I7tmyagBodjKYn45UQHT0j4PkPXi9ixVF-1lZ62oMxeUgH9W9y8RoG7Bq_KxYPmAegkEvWP805KfKY37Jva5ELMTc8vKl-yAoFCjiM0aQYgAejGQ3QtrvOeo-ZlL64RjlOnbPBMQBDy/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1186" data-original-width="1600" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv5I7tmyagBodjKYn45UQHT0j4PkPXi9ixVF-1lZ62oMxeUgH9W9y8RoG7Bq_KxYPmAegkEvWP805KfKY37Jva5ELMTc8vKl-yAoFCjiM0aQYgAejGQ3QtrvOeo-ZlL64RjlOnbPBMQBDy/s400/10.jpg" width="400" /></a></div>
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<span style="font-size: large;">Para montar la pastela necesitamos un molde desmoldable de unos 24 cm de diámetro. Le ponemos papel de hornear en el fondo. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_HR6KaWFQbqOnAiNlFmRb3ecbXKhKTTy_90Bu7J_mkPq52glz2hk_6IJHW7Q5EcgbAr8jn_obe8odBiQXadW3HaHUKiYUa1EhOofJhDPSXismUINYWOm-69lS4ZYX7nTeUMSifweYZTEe/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1061" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_HR6KaWFQbqOnAiNlFmRb3ecbXKhKTTy_90Bu7J_mkPq52glz2hk_6IJHW7Q5EcgbAr8jn_obe8odBiQXadW3HaHUKiYUa1EhOofJhDPSXismUINYWOm-69lS4ZYX7nTeUMSifweYZTEe/s400/9.jpg" width="400" /></a></div>
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<span style="font-size: large;">Vamos untando con mantequilla las hojas de pasta filo y formando una especie de flor alrededor del molde, dejando parte de las hojas para luego cubrir el relleno.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQTYihz8OS9U3VOf2zMlYj0OLquWhuAIDNhJgAgZkNlYw_u7AllyHY6INJmBzt7MbAOjNhE0x-IqTgCpfy8liWp-JkLNQTkoYNJsDwWr7dfro95W0uoHDG7-JHucRnFowgQMY9aE7uBUc_/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQTYihz8OS9U3VOf2zMlYj0OLquWhuAIDNhJgAgZkNlYw_u7AllyHY6INJmBzt7MbAOjNhE0x-IqTgCpfy8liWp-JkLNQTkoYNJsDwWr7dfro95W0uoHDG7-JHucRnFowgQMY9aE7uBUc_/s400/8.jpg" width="400" /></a></div>
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<span style="font-size: large;">Cuando tengamos todas las hojas cubriendo el molde ponemos el relleno y lo repartimos con una cuchara para que quede por todas partes del mismo grosor.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFipehJM3uIJGhQsvADFi3-AKJxH4INPFr7FY1fheBsBEV01iGAS1rQQLDWiV-j3zbLxQmBE50H_CTSijZ3GxCNXUOK6MW-AgcU7q37DsM9_ZD90Qr6PNB68HONKvg_sMDQBkooAkBoGi9/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFipehJM3uIJGhQsvADFi3-AKJxH4INPFr7FY1fheBsBEV01iGAS1rQQLDWiV-j3zbLxQmBE50H_CTSijZ3GxCNXUOK6MW-AgcU7q37DsM9_ZD90Qr6PNB68HONKvg_sMDQBkooAkBoGi9/s400/6.jpg" width="400" /></a></div>
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<span style="font-size: large;">Con mantequilla derretida seguimos pintando las hojas que van cubriendo el relleno. Finalizamos untando mantequilla arriba para hornear. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid3Z8sAIZDsesezrGMk8k9h9vXrO4yUDz7oRGm35HNkhBi1H6mBkMk_XnlFfmluR6OJQuI3hfEv1xPXtKDkut508h1uzO_2XYNJZ3Dzp5UTdhF6T5GdTZdPf6iqLDKUH1V9MyEBxxTgug3/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid3Z8sAIZDsesezrGMk8k9h9vXrO4yUDz7oRGm35HNkhBi1H6mBkMk_XnlFfmluR6OJQuI3hfEv1xPXtKDkut508h1uzO_2XYNJZ3Dzp5UTdhF6T5GdTZdPf6iqLDKUH1V9MyEBxxTgug3/s400/5.jpg" width="400" /></a></div>
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<span style="font-size: large;">El horno debe estar precalentado a 180º. Colocamos el molde en la bandeja a media altura y horneamos durante 15 minutos, hasta que se ve dorado.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMjVcT_Bvo5f2Zbv9aI2GjAgDSCT2KY3JVaN3sDuVxeCSLUR44Cs3UWWl5YbGsiRI5KGL0AWT2U0EOgJC5qEhWcF-4b-8_ZCtrMYjDNkHUPmPVD7O5b-gga0QDXs60I_YSysWupVIMupmg/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1415" data-original-width="1600" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMjVcT_Bvo5f2Zbv9aI2GjAgDSCT2KY3JVaN3sDuVxeCSLUR44Cs3UWWl5YbGsiRI5KGL0AWT2U0EOgJC5qEhWcF-4b-8_ZCtrMYjDNkHUPmPVD7O5b-gga0QDXs60I_YSysWupVIMupmg/s400/4.jpg" width="400" /></a></div>
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<span style="font-size: large;">Sacamos y dejamos templar antes de decorar con el azúcar glas y la canela.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY3bTuRdURZJs6wIpBJ1gjTwSt4olRPhxpXNuqFmskjHKUiKd_FtRxFpBwAKha4KtR_QoW8_KeADTunhRBHngleb0QehJM7U5t8dwKgFpAR59B-1Kd9gbW27VcSIQnZMDGIeaRM8KZESqp/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY3bTuRdURZJs6wIpBJ1gjTwSt4olRPhxpXNuqFmskjHKUiKd_FtRxFpBwAKha4KtR_QoW8_KeADTunhRBHngleb0QehJM7U5t8dwKgFpAR59B-1Kd9gbW27VcSIQnZMDGIeaRM8KZESqp/s400/3.jpg" width="400" /></a></div>
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<span style="font-size: large;">El azúcar lo podemos moler tanto en la thermomix como en un molinillo de los de café. Añadimos la canela y lo mezclamos bien. </span></div>
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<span style="font-size: large;">Hay muchas recetas de pastela marroquí en internet, pero aquí os dejo la mía. La he disfrutado al hacerla, al sentir los aromas en la cocina mientras se cocinaba, y luego en la mesa que me ha trasladado a lugares llenos de magia. </span></div>
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Leonorhttp://www.blogger.com/profile/11550807376225242350noreply@blogger.com1tag:blogger.com,1999:blog-5125911522607618006.post-9494639819513728782019-07-27T12:05:00.001-07:002019-08-21T03:48:35.724-07:00ATÚN ROJO FRESCO CON FIDEOS<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirDq22TJu5fJsR369N9IDnTnaydm9Fx3dfG2zt3UcEeVSXATRHAKpZZWmM1AdGWBcYvrOY_q1Joypmn5bXUwDgUJN-etKl3MEg_tRFMtKGUuwEsKEuCOWJ6umfRApESo510tglvtpF3IfP/s1600/25072019-DSC01875.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirDq22TJu5fJsR369N9IDnTnaydm9Fx3dfG2zt3UcEeVSXATRHAKpZZWmM1AdGWBcYvrOY_q1Joypmn5bXUwDgUJN-etKl3MEg_tRFMtKGUuwEsKEuCOWJ6umfRApESo510tglvtpF3IfP/s400/25072019-DSC01875.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Las delicias que ofrece el atún rojo en la mesa están determinadas por la calidad del pescado y por la elaboración, con un mínimo de conocimientos culinarios. Debe guisarse lo antes posible, en cocciones cortas, para que no reseque. Cuando se cocine atún congelado se usará de buena calidad, enjuagándolo bien y sacándolo un tiempo antes del congelador, para que se descongele a temperatura ambiente.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL-5QJCGUdi3Yc3JzE7GQHnKDwa1Ws8j8FlVKUDnBF_GDkkp8dekOcSr4UdRhyphenhyphenhtM3k5v4Ue6dB_yp70iUzqfXeKHQhON1C7BDBvhnMGFzPCVuDsYdbp0TBK2Sy4mpOWMkecbZO4KpYuhX/s1600/25072019-DSC01860.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL-5QJCGUdi3Yc3JzE7GQHnKDwa1Ws8j8FlVKUDnBF_GDkkp8dekOcSr4UdRhyphenhyphenhtM3k5v4Ue6dB_yp70iUzqfXeKHQhON1C7BDBvhnMGFzPCVuDsYdbp0TBK2Sy4mpOWMkecbZO4KpYuhX/s400/25072019-DSC01860.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">INGREDIENTES: (Para 4 raciones)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 trozo de atún rojo fresco como de medio kilo</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 pimiento verde</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 cebolla mediana</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 dientes de ajo</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 tomates maduros</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 hoja de laurel</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">unas hebras de azafrán </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">100 gr. de fideos del número 4 (o al gusto)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 pastilla de caldo de pescado</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 vaso de aceite de oliva virgen extra</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 poco de pimienta molida</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">sal y una cucharadita de colorante </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggRQF71RD0IpgZKjQVqqa5H17tMwJe-OVjAldZcS5SjtEGKw60B2LzLohWFI8MnpLuiuSH7_IRfusNoJWOQR2kiSHtRcrpu-ZUjd6PMLEOSPTbIpBPF9Os4JWNlnmBH-HeMa7D_3H1Zhd8/s1600/25072019-DSC01861.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggRQF71RD0IpgZKjQVqqa5H17tMwJe-OVjAldZcS5SjtEGKw60B2LzLohWFI8MnpLuiuSH7_IRfusNoJWOQR2kiSHtRcrpu-ZUjd6PMLEOSPTbIpBPF9Os4JWNlnmBH-HeMa7D_3H1Zhd8/s400/25072019-DSC01861.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cortamos el atún en trozos medianos.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgNeWkoCtRAtnGZ-KUBg1Jr-vSKeK4STnEezjW6bzZqPraaGkbpgHmS_LFKzPvTgdwx4tqD2YoysYMQVED4vC8pnHHoF0ogbA3_1N6nH9TmeZvBF7_QENvZPzdgvkgh8lJWfBzkUpJGE5O/s1600/25072019-DSC01862.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgNeWkoCtRAtnGZ-KUBg1Jr-vSKeK4STnEezjW6bzZqPraaGkbpgHmS_LFKzPvTgdwx4tqD2YoysYMQVED4vC8pnHHoF0ogbA3_1N6nH9TmeZvBF7_QENvZPzdgvkgh8lJWfBzkUpJGE5O/s400/25072019-DSC01862.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Rallamos los dos tomates.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCEjHMH6bFBuRsDI9kEjS0B1irK7wtT-YojtxMRKND8P_t64QDOkPS9E9LzMi_ZpSTEagqwd2b87fMiQGxVQg0gC1nvlGGRDdd7FZZ5Nypb1hP13KiT3657vTvBLwbEUo7pUeN2VtKGcc/s1600/25072019-DSC01863.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCEjHMH6bFBuRsDI9kEjS0B1irK7wtT-YojtxMRKND8P_t64QDOkPS9E9LzMi_ZpSTEagqwd2b87fMiQGxVQg0gC1nvlGGRDdd7FZZ5Nypb1hP13KiT3657vTvBLwbEUo7pUeN2VtKGcc/s400/25072019-DSC01863.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Reservamos.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpPdVnPqlqCNLyeoikQfelJ3x94IqMPpLZZAkzCDfaV-FbkDr-sfgDj6GAJLWnwDj7G089h_uhLjgZTKPS2amYiwyg2NOi0Xb7XKBwfAGCGicJpG49-8o7mz7QCoHfPpqRzAaSNqvBFI75/s1600/25072019-DSC01864.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpPdVnPqlqCNLyeoikQfelJ3x94IqMPpLZZAkzCDfaV-FbkDr-sfgDj6GAJLWnwDj7G089h_uhLjgZTKPS2amYiwyg2NOi0Xb7XKBwfAGCGicJpG49-8o7mz7QCoHfPpqRzAaSNqvBFI75/s400/25072019-DSC01864.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Picamos finamente la cebolla, los ajos y el pimiento.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk6ssvk0qcNm53l6UITi1DThDCNlh8eQPN-CANfxm4mdoAvbalLn3LxhLJchOFE9ASxbCH2pE0uFW96wmIMuKNLMtkohwALIexarOVP-1JXdDar4a-Ik0Mm1Z_7ivDTifJUiJDLxG5StFe/s1600/25072019-DSC01865.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk6ssvk0qcNm53l6UITi1DThDCNlh8eQPN-CANfxm4mdoAvbalLn3LxhLJchOFE9ASxbCH2pE0uFW96wmIMuKNLMtkohwALIexarOVP-1JXdDar4a-Ik0Mm1Z_7ivDTifJUiJDLxG5StFe/s400/25072019-DSC01865.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">En una cazuela ponemos el aceite a calentar. Antes de poner la picada de verduras echamos las hebras de azafrán para que suelten sabor y las dejamos sofreír con las verduras que añadimos a continuación.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlGWxZhkBdl1-3ZhxUmE9Z7S5HFBMSD_x8J1AYlvllpasJs4LjyuLMpE23Nkb8Hl2BwrRH55wd7YEF5JEMiMETrxYUWy3vL-R4yRlmCGC7_c7J5ckeD20dNT8NL-xPuydg140c6bzmVtlo/s1600/25072019-DSC01866.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlGWxZhkBdl1-3ZhxUmE9Z7S5HFBMSD_x8J1AYlvllpasJs4LjyuLMpE23Nkb8Hl2BwrRH55wd7YEF5JEMiMETrxYUWy3vL-R4yRlmCGC7_c7J5ckeD20dNT8NL-xPuydg140c6bzmVtlo/s400/25072019-DSC01866.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"> Añadimos la picada de verduras y un poco de sal. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvNYLumf86MDoaK222bvcxJX3RbO_VmhaBJiCmNnzJWcSKR5OxTC962XFAYs833q4kMcAxbnJrwNjTqZgw33iHvAdF69T1Y0Mr3fuXNt4zR0KeHi-00tTYGf-D1ltPhhAMGMZDx5SOTCU6/s1600/25072019-DSC01867.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvNYLumf86MDoaK222bvcxJX3RbO_VmhaBJiCmNnzJWcSKR5OxTC962XFAYs833q4kMcAxbnJrwNjTqZgw33iHvAdF69T1Y0Mr3fuXNt4zR0KeHi-00tTYGf-D1ltPhhAMGMZDx5SOTCU6/s400/25072019-DSC01867.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Sofreímos hasta que las verduras se vean pochadas.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmFH_4xwZVEQ9LeQSAu529jjJ_KxYR9VnaNlvfqgedDnR9CMbNXIVTAapMyswV3bhbb439Gi5FYxnHr110rkf1hwefiif-dyecrZKGtWESRlVD8uponX4qEiAdKcNJvHeTnV7jx6btB9iC/s1600/25072019-DSC01868.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmFH_4xwZVEQ9LeQSAu529jjJ_KxYR9VnaNlvfqgedDnR9CMbNXIVTAapMyswV3bhbb439Gi5FYxnHr110rkf1hwefiif-dyecrZKGtWESRlVD8uponX4qEiAdKcNJvHeTnV7jx6btB9iC/s400/25072019-DSC01868.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Es el momento de añadir el tomate rallado que tenemos reservado</span>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7n3Ah7qUUgotTsMFUleEn3tfIthywAm1ADqsVGqFsNRZ6DrUA2UFoD8pnJzZNF7bGrpWFzLiNLmZQGThNSqgC6boVc_Ttg36PWBCtcT0EwWRRneWdv3TQT00u_jrgp8BPIQ5MgLxwrYK/s1600/25072019-DSC01869.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7n3Ah7qUUgotTsMFUleEn3tfIthywAm1ADqsVGqFsNRZ6DrUA2UFoD8pnJzZNF7bGrpWFzLiNLmZQGThNSqgC6boVc_Ttg36PWBCtcT0EwWRRneWdv3TQT00u_jrgp8BPIQ5MgLxwrYK/s400/25072019-DSC01869.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Ponemos una hoja de laurel y dejamos que siga haciéndose el sofrito con el tomate. Pasados unos 10 minutos el sofrito estará listo.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Añadimos dos vasos de agua caliente donde habremos disuelto la pastilla de caldo de pescado. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheJM__v8-CQw0k3pdKk7jPwe5O8_npEsGk-uijQt-_4gVIAr0P09tN_vJoMg1SQNkps4UAAnQDleH2GBOMqjKsZ0AxUtg7BvrUSa2LXALUiuchEaahn4AbqEe0X-7-nSNrVuPq6zzAb2NS/s1600/25072019-DSC01871.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheJM__v8-CQw0k3pdKk7jPwe5O8_npEsGk-uijQt-_4gVIAr0P09tN_vJoMg1SQNkps4UAAnQDleH2GBOMqjKsZ0AxUtg7BvrUSa2LXALUiuchEaahn4AbqEe0X-7-nSNrVuPq6zzAb2NS/s400/25072019-DSC01871.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cuando empiece a hervir se añaden los fideos y se rectifica el punto de sal.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVLHRmR37sCCmI_ni8JjVyEsp97OdhLmiCnJ9JxHXvLF7bcztcjk_B_WpJ2nk_KxeipUBDOvCg5iUtnwKU0Ps67Tri-hRbEaY0sTTJW27a8rBmYWi1Wi7qzv13TrZwWXNY2gIkKV12GfaD/s1600/25072019-DSC01872.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVLHRmR37sCCmI_ni8JjVyEsp97OdhLmiCnJ9JxHXvLF7bcztcjk_B_WpJ2nk_KxeipUBDOvCg5iUtnwKU0Ps67Tri-hRbEaY0sTTJW27a8rBmYWi1Wi7qzv13TrZwWXNY2gIkKV12GfaD/s400/25072019-DSC01872.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cuando los fideos ya están tiernos ponemos los trozos de atún y tapamos la cazuela para remover en vaivén, así no se romperán los trozos de pescado ni se pegará el fondo. El pescado estará en su punto con solo un minuto de cocción, más tiempo lo endurece y pierde sabor.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj_DdZzPD9YeCg-GprmVx52LOOf9PJAuPHT9GR9AH-1GN1Ayt92mEajUJ-Upd9SzDbixSB95J55li6shzhoGGl7C5hUqwF5B-NqP_DvbDaxocpagongZbSAGkKj7M-MjXdmszWFWdh18iI/s1600/25072019-DSC01873.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj_DdZzPD9YeCg-GprmVx52LOOf9PJAuPHT9GR9AH-1GN1Ayt92mEajUJ-Upd9SzDbixSB95J55li6shzhoGGl7C5hUqwF5B-NqP_DvbDaxocpagongZbSAGkKj7M-MjXdmszWFWdh18iI/s400/25072019-DSC01873.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Apartamos la cazuela del fuego.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjalI7EDafhrdyVxHnR2q2cclOQIyb4IueJirfYVbP3P2aUIaBm2r9JBPB_Pp4NW5O5NhjHIORHwt6qK7nqJ1NI1hL6LtR3Z4xlPz0PuN258MzTwbAiokmg1fx1kKUiVFUCmM2obOEg5d7H/s1600/25072019-DSC01874.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjalI7EDafhrdyVxHnR2q2cclOQIyb4IueJirfYVbP3P2aUIaBm2r9JBPB_Pp4NW5O5NhjHIORHwt6qK7nqJ1NI1hL6LtR3Z4xlPz0PuN258MzTwbAiokmg1fx1kKUiVFUCmM2obOEg5d7H/s400/25072019-DSC01874.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Adornamos con perejil picado y servimos.</span></div>
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<br />Leonorhttp://www.blogger.com/profile/11550807376225242350noreply@blogger.com2tag:blogger.com,1999:blog-5125911522607618006.post-71155581499704790432018-10-21T11:10:00.000-07:002018-10-21T11:10:28.502-07:00CALAMARES RELLENOS DE VIENTO<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhedTBOHgyhltbIj5ONtXaD5o2g9cWaKWc5lIFGUo-QKNjlQDB92r-L29Gcc4DqXlLPLcHNExlW5CpD1pKr2GDL7YH7vjrs8vUegobOc4Q8YPsVU9nAkJnKhAvlrCGuelqkde9NRMHXp9mD/s1600/DSC_0233.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhedTBOHgyhltbIj5ONtXaD5o2g9cWaKWc5lIFGUo-QKNjlQDB92r-L29Gcc4DqXlLPLcHNExlW5CpD1pKr2GDL7YH7vjrs8vUegobOc4Q8YPsVU9nAkJnKhAvlrCGuelqkde9NRMHXp9mD/s400/DSC_0233.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Esta es una receta de mi madre, una gran cocinera, le venía de lejos ya que su abuela era una de las cocineras más famosas de la zona. Sus servicios eran requeridos en las grandes cocinas de los cortijos de los alrededores de la Isla. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">En esta ocasión los hemos acompañado de patatas cocidas. Se pueden poner también fritas a taquitos. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">El nombre de la receta se debe a que los calamares quedan como los rellenos pero no lo están, así que cuando preguntábamos en casa por el relleno mi madre contestaba que estaban rellenos de viento. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJjlJmsZulyP3BtVJrRIfDPzwHPm7uWgneBrl4BkRFb7sXXha6XCZY8KSak6ZkSdNTq4pOqH8WPwz-j98khqH1KiETFdEdHCVznZ8ZhKovXmph0ulC3_DWru7sSRwIW0JX1vMAeO48MmPi/s1600/DSC_0221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJjlJmsZulyP3BtVJrRIfDPzwHPm7uWgneBrl4BkRFb7sXXha6XCZY8KSak6ZkSdNTq4pOqH8WPwz-j98khqH1KiETFdEdHCVznZ8ZhKovXmph0ulC3_DWru7sSRwIW0JX1vMAeO48MmPi/s400/DSC_0221.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">INGREDIENTES:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1 kg. de calamares medianos</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cebolla</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 pimientos</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tomates</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 dientes de ajo</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 pastilla de caldo de pescado</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pimienta negra </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sal</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Aceite de oliva virgen</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 vaso de manzanilla fina</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">PREPARACIÓN:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtrQyP-LYJu5sppQ95v4lHBXkFs0CveR6_S0AkdU66m7wmkM6kTXeAgoVLN_vYhb4KRdzbMqrs2RxrEAD6bR3a_SUlWDVr7N3A_z_aI-N9nXiv1NylDcdPiaiP-zaHKCu-Vt5cbVCzWt-I/s1600/DSC_0220.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtrQyP-LYJu5sppQ95v4lHBXkFs0CveR6_S0AkdU66m7wmkM6kTXeAgoVLN_vYhb4KRdzbMqrs2RxrEAD6bR3a_SUlWDVr7N3A_z_aI-N9nXiv1NylDcdPiaiP-zaHKCu-Vt5cbVCzWt-I/s400/DSC_0220.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Limpiamos bien los calamares. Separamos la cabeza que dejamos entera.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPaDEI5AvhyphenhyphenK7y-7v-GzLgVv40UdxkMocJtsWDtqQucOjQIW7ozI-0nxCoywZ3L5VN2-E_3h9C8x16HmCHEogVbV1a_VdLtjeV1l62CfwEFeU8EuG2-Eysl7e08NeZfff3kJxACNqM-ubX/s1600/DSC_0222.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPaDEI5AvhyphenhyphenK7y-7v-GzLgVv40UdxkMocJtsWDtqQucOjQIW7ozI-0nxCoywZ3L5VN2-E_3h9C8x16HmCHEogVbV1a_VdLtjeV1l62CfwEFeU8EuG2-Eysl7e08NeZfff3kJxACNqM-ubX/s400/DSC_0222.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Picamos la verdura.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjabkiu4xFrq9yQsdumib8jd_D5gP-HLrUziAJpUPoHnXkdKaH2AFqmQUFuPfXwXP1RVgAdDTfIIttTRWjgwYGGr-5WwGqa-jBMUXN25KHUjB8Q5fbPMlGtwhHwofIZYFGht9KNJSQ28VhE/s1600/DSC_0223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjabkiu4xFrq9yQsdumib8jd_D5gP-HLrUziAJpUPoHnXkdKaH2AFqmQUFuPfXwXP1RVgAdDTfIIttTRWjgwYGGr-5WwGqa-jBMUXN25KHUjB8Q5fbPMlGtwhHwofIZYFGht9KNJSQ28VhE/s400/DSC_0223.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">En una cazuela ponemos el aceite a calentar.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR4VlKQI0NGuwjS0hKoZcJ5xRTTRSbXdYV9TIA-9MaaE_klbySV9JAEoS25Kpf13YigKULME_PS7HTXFxrveIrwcSwec0K6-dp0i-FYi0A5EsbphSZ6N5lQI4lJ4aYeuYuO4JDhS5E9-2w/s1600/DSC_0224.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR4VlKQI0NGuwjS0hKoZcJ5xRTTRSbXdYV9TIA-9MaaE_klbySV9JAEoS25Kpf13YigKULME_PS7HTXFxrveIrwcSwec0K6-dp0i-FYi0A5EsbphSZ6N5lQI4lJ4aYeuYuO4JDhS5E9-2w/s400/DSC_0224.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Hacemos un sofrito con las verduras si que llegue a hacerse mucho.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg79brF_bOqw72T9WYWsexlmSM182vUBeu3k1AlDZt-fqtkeWZ36ogBQtrW-DckIi-YkkR1-7f5-5GkQYTrFa_Y0J-ZqSmLLyVWav-kM-rS31P2W_Oe4-6RRkahXNRy6ysGH6E3KDbMqNHM/s1600/DSC_0225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg79brF_bOqw72T9WYWsexlmSM182vUBeu3k1AlDZt-fqtkeWZ36ogBQtrW-DckIi-YkkR1-7f5-5GkQYTrFa_Y0J-ZqSmLLyVWav-kM-rS31P2W_Oe4-6RRkahXNRy6ysGH6E3KDbMqNHM/s400/DSC_0225.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Añadimos los calamares, las patitas también.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5utdDSmTIjGtR5Z-2Xuc4p9vhJBcZZ82ppBYlIBEOJCL7jW6FOfVn0n-Ojut69KpRYGuQadCqT_Afex6g5ycwn_Z3SRC-xV1E7wprihPRw4R0kDaPMqnk8oxtjFLEMd0lh1MJKVw-9JKG/s1600/DSC_0226.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5utdDSmTIjGtR5Z-2Xuc4p9vhJBcZZ82ppBYlIBEOJCL7jW6FOfVn0n-Ojut69KpRYGuQadCqT_Afex6g5ycwn_Z3SRC-xV1E7wprihPRw4R0kDaPMqnk8oxtjFLEMd0lh1MJKVw-9JKG/s400/DSC_0226.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Rehogamos y añadimos la sal y la pimienta.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuIKVIUlMon1a2rXM0kYWyfey5hyphenhyphenw5HhEhFNYCdk2wh3e4Wi1FtmuBEHtzbK6oqCcivaLurVzqUhOrue2_2oxgRrIxdd3j2gZDpBdpVbYao0v8k0PvQbSB8mUeyfCie3Qomd9bhRO2tniP/s1600/DSC_0227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuIKVIUlMon1a2rXM0kYWyfey5hyphenhyphenw5HhEhFNYCdk2wh3e4Wi1FtmuBEHtzbK6oqCcivaLurVzqUhOrue2_2oxgRrIxdd3j2gZDpBdpVbYao0v8k0PvQbSB8mUeyfCie3Qomd9bhRO2tniP/s400/DSC_0227.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Añadimos la manzanilla y dejamos que evapore un ratito.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRYx1Q6GF1FJ_xkCkUik75Ua_hf9bw3O74KyTMinUn3t06zmF5Oo1dH8zGP8YRKxJdHo-vIs-dl00b7P7KYNGfgPaesjdsDbvaNiofPXTsV5gJrWoFvfrbAz5_8wVD14S4Q-yxRu94ybTG/s1600/DSC_0229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRYx1Q6GF1FJ_xkCkUik75Ua_hf9bw3O74KyTMinUn3t06zmF5Oo1dH8zGP8YRKxJdHo-vIs-dl00b7P7KYNGfgPaesjdsDbvaNiofPXTsV5gJrWoFvfrbAz5_8wVD14S4Q-yxRu94ybTG/s400/DSC_0229.JPG" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif; text-align: center;">Disolvemos la pastilla de caldo en medio vaso de agua y lo agregamos a la cazuela.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Cocemos hasta que la salsa quede trabada y los calamares tiernos.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7gdIZQmWOiqwE22bC_KFfJd5cEf6hMhUGlNwYHhZNc5L6lq336HNvxVFPNFS58Nd392JAFgdGMfcCLvMPTyraUGMCwX6gSPhL3ELw60u13dRz3lvE85Df-jnPNmpLhYbgWakX-Kigq0Zq/s1600/DSC_0228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7gdIZQmWOiqwE22bC_KFfJd5cEf6hMhUGlNwYHhZNc5L6lq336HNvxVFPNFS58Nd392JAFgdGMfcCLvMPTyraUGMCwX6gSPhL3ELw60u13dRz3lvE85Df-jnPNmpLhYbgWakX-Kigq0Zq/s400/DSC_0228.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Aparte cocemos unas patatas con sal, un trozo de cebolla y una hoja de laurel.</span></div>
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Leonorhttp://www.blogger.com/profile/11550807376225242350noreply@blogger.com1tag:blogger.com,1999:blog-5125911522607618006.post-84936091161615087762018-10-21T10:53:00.000-07:002018-10-21T10:53:16.325-07:00SOPA FRÍA DE PEPINO Y YOGUR<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhylVS6WG6i3MjKMvRA6BRx7URyQzU65cDoiCd91mJRKMo9iTNzANB_7u0x8vpjQ4dhOXjrqI0zA0R6Xn4DYGZ7GJJa9nd7MjFPZP3MeDBIESf3qghhYMoonpJgM-zJYCWo-v0fjcv78Qkw/s1600/DSC_0022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhylVS6WG6i3MjKMvRA6BRx7URyQzU65cDoiCd91mJRKMo9iTNzANB_7u0x8vpjQ4dhOXjrqI0zA0R6Xn4DYGZ7GJJa9nd7MjFPZP3MeDBIESf3qghhYMoonpJgM-zJYCWo-v0fjcv78Qkw/s400/DSC_0022.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Esta sopa fría de pepino me llegó a través de una amiga, Charo Barrios, muy relacionada con la gastronomía y la cocina saludable; desde entonces la hago con mucha asiduidad, incluso para beber durante la comida como un gazpacho. En la receta original que ella aportaba el yogur utilizado es el griego y solo lleva manzana, la pera la he añadido yo porque me gusta variar las recetas y probar nuevos sabores. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXTz0YeoMD_uxZsnhSq1AB9HmgtqHyiqIXZtnUl_FFle1S7U-UOZztRHh6Mk5UKA30pQeDw4Hcex-YFb9kOh_geIRNbHlX-6RMjhqHzjL0F_7dZ2UY2rFRinCgbCqGDIgcPUWUDRc-IAYX/s1600/DSC_0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXTz0YeoMD_uxZsnhSq1AB9HmgtqHyiqIXZtnUl_FFle1S7U-UOZztRHh6Mk5UKA30pQeDw4Hcex-YFb9kOh_geIRNbHlX-6RMjhqHzjL0F_7dZ2UY2rFRinCgbCqGDIgcPUWUDRc-IAYX/s400/DSC_0018.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">INGREDIENTES:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 pepino</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 manzana</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 pera</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 ajo pequeño</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 yogur natural</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">30 gr. de aceite de oliva virgen extra</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 cucharadita de sal</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">un chorrito de vinagre de vino añejo</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">250 gr. de agua fría</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">PREPARACIÓN:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1EKczHEJYGr-z7d8Zl8aklDgEezGBJUKJmeZGgb4nythZSfJsa9utauHUM_3L-aVwdNqdAxXQPbkDf-qpxqD2sL2QWoEVwqfvMzp1GlJ4pxJ5vh3GyTYtn08vEKpcQ4qYiNGxdYMhfORd/s1600/DSC_0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1EKczHEJYGr-z7d8Zl8aklDgEezGBJUKJmeZGgb4nythZSfJsa9utauHUM_3L-aVwdNqdAxXQPbkDf-qpxqD2sL2QWoEVwqfvMzp1GlJ4pxJ5vh3GyTYtn08vEKpcQ4qYiNGxdYMhfORd/s400/DSC_0019.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pelamos y picamos el pepino y las piezas de fruta.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMgikDNqJZwCEwOAHsqqXl9wsQVLRfMT0fY0knWVFw1Cv4Gk-I2PZudld-nuNtm-_daHUZGxG1aP6ZKNgph6H6rnETCf7TGRcxr5ybPz6_l-yCp7SW8vpCYZJkfNtHFtol5d_Cw1oAApak/s1600/DSC_0020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMgikDNqJZwCEwOAHsqqXl9wsQVLRfMT0fY0knWVFw1Cv4Gk-I2PZudld-nuNtm-_daHUZGxG1aP6ZKNgph6H6rnETCf7TGRcxr5ybPz6_l-yCp7SW8vpCYZJkfNtHFtol5d_Cw1oAApak/s400/DSC_0020.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ponemos en el vaso con el yogur y el resto de ingredientes. Trituramos 2 minutos a velocidad del 5 al 10.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx4yo5eWwU6HWq2WLLEpfhABfo-3nBeedSLI2i38jg4WXuTqBMCeMZ91onAN9ZL_TDJksSwoFJcs7NfyumfrvGv9_IfM0PaOLjeczFWAFD6qS3I3SvoUI-evHGHcnLK6KiQBjUAoXD2CTG/s1600/DSC_0021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx4yo5eWwU6HWq2WLLEpfhABfo-3nBeedSLI2i38jg4WXuTqBMCeMZ91onAN9ZL_TDJksSwoFJcs7NfyumfrvGv9_IfM0PaOLjeczFWAFD6qS3I3SvoUI-evHGHcnLK6KiQBjUAoXD2CTG/s400/DSC_0021.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Guardamos en una jarra en el frigorífico hasta el momento de servirla. En esta ocasión la hemos tomado como primer plato y se ha decorado con zanahoria rallada y perejil picado.</span></div>
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Leonorhttp://www.blogger.com/profile/11550807376225242350noreply@blogger.com1tag:blogger.com,1999:blog-5125911522607618006.post-15789103958719998832018-10-21T10:41:00.000-07:002018-10-21T10:41:19.095-07:00ENSALADA DE GARBANZOS<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCcCCRhRo3kbZbHpIj87q3vJqAaSqN8dvjSUQiEL7z3PVrGo0bGI0fsqXoYSmm40L7I1tNDFppXeFXzDuTCCin0XLbrU2I2-YWWfXJqoGvuqq8mCsF8IY9ilr1YP4FIbBuiJT0KW1Jtx-o/s1600/WhatsApp+Image+2018-06-18+at+13.24.26.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCcCCRhRo3kbZbHpIj87q3vJqAaSqN8dvjSUQiEL7z3PVrGo0bGI0fsqXoYSmm40L7I1tNDFppXeFXzDuTCCin0XLbrU2I2-YWWfXJqoGvuqq8mCsF8IY9ilr1YP4FIbBuiJT0KW1Jtx-o/s400/WhatsApp+Image+2018-06-18+at+13.24.26.jpg" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Una ensalada que aporta todo lo necesario para un saludable almuerzo. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32ZCcllo0Vxv04zDtXE1ey5Ij0OPJqWspXVTLT3tn1E3XoPFUq_zZ6GRy3159EasUiOippV33tVduNe69b-50QbGODrVf9uIeageyCMtNnRRMW0k49NTBdkZq_RryUWFh2rSKjjfAuN78/s1600/WhatsApp+Image+2018-06-18+at+13.24.24+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="747" data-original-width="1328" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32ZCcllo0Vxv04zDtXE1ey5Ij0OPJqWspXVTLT3tn1E3XoPFUq_zZ6GRy3159EasUiOippV33tVduNe69b-50QbGODrVf9uIeageyCMtNnRRMW0k49NTBdkZq_RryUWFh2rSKjjfAuN78/s400/WhatsApp+Image+2018-06-18+at+13.24.24+%25282%2529.jpg" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">INGREDIENTES:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">250 gr. de garbanzos cocidos (pueden ser de bote pero yo prefiero cocerlos o utilizar los del puchero)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tomate </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 huevos duros</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cebolleta</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 pimiento verde tierno</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 aguacate</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 lata de atún</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 lata de maíz dulce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Una vinagreta de aceite de oliva virgen extra, vinagre balsámico y sal.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_J1ykLeJSk8kADyQJ0tOOuu0UalA0gwvmq8NPptpv7quB-u-x-gdmEqBk_ZQ5EbrM6mgdLDyTXELaa8ek9wNVsCoLfhBjgeL8rNt_UN-X2rX1TpTFw4tBriD_OFCO1YX8wTt8bL1KKZG/s1600/WhatsApp+Image+2018-06-18+at+13.24.24+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="747" data-original-width="1328" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_J1ykLeJSk8kADyQJ0tOOuu0UalA0gwvmq8NPptpv7quB-u-x-gdmEqBk_ZQ5EbrM6mgdLDyTXELaa8ek9wNVsCoLfhBjgeL8rNt_UN-X2rX1TpTFw4tBriD_OFCO1YX8wTt8bL1KKZG/s400/WhatsApp+Image+2018-06-18+at+13.24.24+%25281%2529.jpg" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ponemos los garbanzos cocidos en la ensaladera.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEFwcFsAv4s2TdF1rUINEYJBMnjvgCCrAdNr1kbBfmcFeB8UluSbXb5FCFpmZnBdjwtwDna_wewbLYj-WjuJBqbvv2Q1PZorVG9zH9HRiviIQW01sqG_i9v6YkWR155DcZo4Tp81fbu2Db/s1600/WhatsApp+Image+2018-06-18+at+13.24.24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="747" data-original-width="1328" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEFwcFsAv4s2TdF1rUINEYJBMnjvgCCrAdNr1kbBfmcFeB8UluSbXb5FCFpmZnBdjwtwDna_wewbLYj-WjuJBqbvv2Q1PZorVG9zH9HRiviIQW01sqG_i9v6YkWR155DcZo4Tp81fbu2Db/s400/WhatsApp+Image+2018-06-18+at+13.24.24.jpg" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Picamos el tomate, el pimiento y la cebolla.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5wtXZERW1RCZev1uV47UI-oR-ZG6oBPKTL2ohyphenhyphenCQKcUAPQnjb58EeA1jvZIpbPInmBsFfv0SdSJqdOUy_YVZ5-RRkNBqs4B0cFZOJv59hbACVoV1_fstZmk0ifqucG5DLd9TXABQ9qcMA/s1600/WhatsApp+Image+2018-06-18+at+13.24.25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="747" data-original-width="1328" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5wtXZERW1RCZev1uV47UI-oR-ZG6oBPKTL2ohyphenhyphenCQKcUAPQnjb58EeA1jvZIpbPInmBsFfv0SdSJqdOUy_YVZ5-RRkNBqs4B0cFZOJv59hbACVoV1_fstZmk0ifqucG5DLd9TXABQ9qcMA/s400/WhatsApp+Image+2018-06-18+at+13.24.25.jpg" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Añadimos los huevos duros troceados, el atún y el aguacate.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglDHGhsLdSpblgQKZe1T4mszLecUQqhNIqm0wc6oiUfi07Br7rpFuajBLmB51MXUuozrKJiM3fywzubksZsipv-e-W71OL5YYEArEBKyoxMzdU299k-4fZbAsEGNpZdkgK2rEHp7Zhh6gL/s1600/WhatsApp+Image+2018-06-18+at+13.24.25+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="747" data-original-width="1328" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglDHGhsLdSpblgQKZe1T4mszLecUQqhNIqm0wc6oiUfi07Br7rpFuajBLmB51MXUuozrKJiM3fywzubksZsipv-e-W71OL5YYEArEBKyoxMzdU299k-4fZbAsEGNpZdkgK2rEHp7Zhh6gL/s400/WhatsApp+Image+2018-06-18+at+13.24.25+%25281%2529.jpg" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Por último añadimos el maíz.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlIOBevGbOvBiDBWrDy-rqfXAGApjFTMoOmkFcph3DJyI-tsV_y4IYg0zSArj9Q2-j-EPwaHSN0sN62PNIx_WX_56A8MzAFW0YtbgBz2AAfpyxkGcH7yzatTQhxW9J7o7XLtp08-Y-AmY_/s1600/WhatsApp+Image+2018-06-18+at+13.24.25+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="747" data-original-width="1328" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlIOBevGbOvBiDBWrDy-rqfXAGApjFTMoOmkFcph3DJyI-tsV_y4IYg0zSArj9Q2-j-EPwaHSN0sN62PNIx_WX_56A8MzAFW0YtbgBz2AAfpyxkGcH7yzatTQhxW9J7o7XLtp08-Y-AmY_/s400/WhatsApp+Image+2018-06-18+at+13.24.25+%25282%2529.jpg" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mezclamos en un cuenco el aceite, el vinagre y la sal. Aliñamos la ensalada en el momento de servir.</span></div>
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Leonorhttp://www.blogger.com/profile/11550807376225242350noreply@blogger.com1tag:blogger.com,1999:blog-5125911522607618006.post-62774267828764363942018-10-21T10:23:00.000-07:002018-10-21T10:23:12.008-07:00BIZCOCHO DE ESPELTA Y NUECES<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUROvIN7iSjIksHOukJ8brLzEEeuxBXbSw4nVkQ3BIg6ZjMA2WDN3jJP3ZSW9ysnzM88MV9piLd9ByRymKAYT4_Iv15M70JODTxUe46NwysRErikc7HevrQ0k756EZbmtTILit3x_TFtxf/s1600/DSC_0103.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUROvIN7iSjIksHOukJ8brLzEEeuxBXbSw4nVkQ3BIg6ZjMA2WDN3jJP3ZSW9ysnzM88MV9piLd9ByRymKAYT4_Iv15M70JODTxUe46NwysRErikc7HevrQ0k756EZbmtTILit3x_TFtxf/s400/DSC_0103.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">La espelta o trigo espelta es una especie de cereal del género Triticum (trigo). Su valor nutricional es superior al del trigo común porque no ha sufrido tantas manipulaciones genéticas para satisfacer las necesidades de producción. La espelta es más digestiva por la composición molecular del gluten que es diferente al del trigo común. El gluten de la espelta es soluble en agua lo que facilita la digestión y aporta menos calorías. Tiene un alto contenido en fibra soluble, minerales y vitaminas. La harina de espelta tiene un ligero sabor a nuez.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivEFqr1QIwDHF8Dp6W-Qj11HvCaN90t3uI3vvl2Sx0AVPl6vYyk5HgFB6s1Na_AMNKD2LR0BKPEZ1vgp7HtCtpEcRNUcQdSJV1puLgyxJgrM4h5QAlr4lYY1C0B4kgyGEcaGJn6969-9km/s1600/DSC_0087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivEFqr1QIwDHF8Dp6W-Qj11HvCaN90t3uI3vvl2Sx0AVPl6vYyk5HgFB6s1Na_AMNKD2LR0BKPEZ1vgp7HtCtpEcRNUcQdSJV1puLgyxJgrM4h5QAlr4lYY1C0B4kgyGEcaGJn6969-9km/s400/DSC_0087.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">INGREDIENTES:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 huevos</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 zanahorias</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 yogur natural</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 medidas del vaso de yogur de azúcar moreno</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 medidas del vaso de yogur de harina de espelta</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 sobre de levadura</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3/4 de vaso de yogur de aceite de oliva virgen extra</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cucharadita de canela molida</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 cucharadita de jengibre en polvo</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 pizca de sal</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">unas nueces</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Para engrasar el molde:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Un poco de margarina y harina fina de trigo</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsAWJwaDcusx0Aa0ZCiwcyDYcscHyNNZKt6CJmILlQ8dfuG_oc2UzxzK3UJM1T8u4ND7QVNorj93GjygbXdeHN43D2Nfbnshuy265Wg10ziix2kuC2iP88SezomHvwUXIkiy0hHWq9vh7o/s1600/DSC_0096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsAWJwaDcusx0Aa0ZCiwcyDYcscHyNNZKt6CJmILlQ8dfuG_oc2UzxzK3UJM1T8u4ND7QVNorj93GjygbXdeHN43D2Nfbnshuy265Wg10ziix2kuC2iP88SezomHvwUXIkiy0hHWq9vh7o/s400/DSC_0096.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Lo primero que haremos será poner papel de hornear o de aluminio en el fondo del molde y engrasarlo con la margarina. Espolvoreamos con harina fina. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnFuyLzTSVNrpZMxLHdFcBwd_CS35wTwewtPsgtJ2RgfMjF-OJ1_BkYAmnZnpP6NhavQWZQOptGQx1wF1APdRfFwB0arsS2EjcBW8S3yysr9f8QWaerNYYimN5cKWkHtxsRxHO5VH_lHvd/s1600/DSC_0088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnFuyLzTSVNrpZMxLHdFcBwd_CS35wTwewtPsgtJ2RgfMjF-OJ1_BkYAmnZnpP6NhavQWZQOptGQx1wF1APdRfFwB0arsS2EjcBW8S3yysr9f8QWaerNYYimN5cKWkHtxsRxHO5VH_lHvd/s400/DSC_0088.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pelamos las zanahorias y las partimos para triturarlas en el vaso. Unos 10 segundos a velocidad 6.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFdKla5EZLyF6vcTdPDRLD6gldRacAfIjYNvnBlKK9AFV-6N2rClFztyV66IdDUrjgGnJ6qgj1pYgkUVbFpovYEdQ4quQjMGNK5sUaVbLldb8mh54vjfyEWpV1j0lf3dQoqqePFx9ylEYq/s1600/DSC_0089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFdKla5EZLyF6vcTdPDRLD6gldRacAfIjYNvnBlKK9AFV-6N2rClFztyV66IdDUrjgGnJ6qgj1pYgkUVbFpovYEdQ4quQjMGNK5sUaVbLldb8mh54vjfyEWpV1j0lf3dQoqqePFx9ylEYq/s400/DSC_0089.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Añadimos los huevos enteros.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD6SF55mu60g9bCQE2bUO1J0tw6O15CmeDut8pdRNG7PpkMKTB34jqf_a1KkUBM8g-mlNb5kXXdupN3nOL_TE5gzqt3lRxjmcTe65AJUWETSsYUWVVbVp6XkshHJjENI2m3Ef7auZMyui5/s1600/DSC_0090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD6SF55mu60g9bCQE2bUO1J0tw6O15CmeDut8pdRNG7PpkMKTB34jqf_a1KkUBM8g-mlNb5kXXdupN3nOL_TE5gzqt3lRxjmcTe65AJUWETSsYUWVVbVp6XkshHJjENI2m3Ef7auZMyui5/s400/DSC_0090.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Agregamos el yogur.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjpvN0folu9B2vHl-eMtw77Or9N99-sybXRE-35_-vNKpwt3VoGvL6gFbcGnoy-3GSzbiu4nxXUj6ZPMemcbN4-CfxAvqr_d8X_lxLLpLIf5jURJnyWRbeQQl9C-gKRgqZV9JKwktG8Nu6/s1600/DSC_0091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjpvN0folu9B2vHl-eMtw77Or9N99-sybXRE-35_-vNKpwt3VoGvL6gFbcGnoy-3GSzbiu4nxXUj6ZPMemcbN4-CfxAvqr_d8X_lxLLpLIf5jURJnyWRbeQQl9C-gKRgqZV9JKwktG8Nu6/s400/DSC_0091.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Con el vaso como medida añadimos dos de azúcar moreno.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ogLt6sCbnjycNaWBT56nqFQ9CvT3Mm4fGGVUXWRmpEYEH6gIjOloQVb-VV_u_H7pC0iNYxJODVobOY3kIrLjpzsSLNf_5xljqorEuzQrfaQa0ujTlXhanDa2qQvE219wNgWVCcKnEUWv/s1600/DSC_0092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ogLt6sCbnjycNaWBT56nqFQ9CvT3Mm4fGGVUXWRmpEYEH6gIjOloQVb-VV_u_H7pC0iNYxJODVobOY3kIrLjpzsSLNf_5xljqorEuzQrfaQa0ujTlXhanDa2qQvE219wNgWVCcKnEUWv/s400/DSC_0092.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Trituramos todo unos 30 segundos a velocidad 4.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGUF_nLcJDM2Tb2xl3tc0fwqnNN-cCFjv6FfsKa4T9-rzJ9fLH4mxdmzV6bt4PxxG34O35Wl8aZ4BQyQ09K9-J-8_403ZuE_eZUDBl8DIa_O3BWjCktm5Q8Kgj0ACf5P3G0IlP0yX5MDbo/s1600/DSC_0093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGUF_nLcJDM2Tb2xl3tc0fwqnNN-cCFjv6FfsKa4T9-rzJ9fLH4mxdmzV6bt4PxxG34O35Wl8aZ4BQyQ09K9-J-8_403ZuE_eZUDBl8DIa_O3BWjCktm5Q8Kgj0ACf5P3G0IlP0yX5MDbo/s400/DSC_0093.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">A continuación añadimos las tres medidas de harina de espelta y el contenido del sobre de levadura.</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZwOYUpoUtxQDlPxv5pY1jBXP8rM9ra3Qo8fSQve1RclR1hJkaLviCvoDInGWTNxU8EdA_zrzbd6qV2g9nQH9TdFFJ9y29oLefnILPKd7gI5jkaoTqxyk68IZy0_fpJ25nnz0eXnbReM11/s1600/DSC_0095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZwOYUpoUtxQDlPxv5pY1jBXP8rM9ra3Qo8fSQve1RclR1hJkaLviCvoDInGWTNxU8EdA_zrzbd6qV2g9nQH9TdFFJ9y29oLefnILPKd7gI5jkaoTqxyk68IZy0_fpJ25nnz0eXnbReM11/s400/DSC_0095.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Agregamos la cantidad de aceite sugerida y batimos unos segundos para que se integren los ingredientes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrKfumGY3PjGqghfIDiQdM-sRAQ28c1Sx58ScGfTF8GdyN8tVZXJRC0TL-MZd42Jjpm9spo31CW1HBkuLcuB5PDACNOg-T8UfBBCydalmzbkOvoHSAf96K7OxUuuDOYoWY9ZdpT3Y84Hhn/s1600/DSC_0097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrKfumGY3PjGqghfIDiQdM-sRAQ28c1Sx58ScGfTF8GdyN8tVZXJRC0TL-MZd42Jjpm9spo31CW1HBkuLcuB5PDACNOg-T8UfBBCydalmzbkOvoHSAf96K7OxUuuDOYoWY9ZdpT3Y84Hhn/s400/DSC_0097.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Picamos las nueces en trocitos medianos y las añadimos a la mezcla y removemos con la pala.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Vertemos en el molde que tenemos preparado.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lLDnYv2ENbGqD1G7IK_MGkrxgBcohgkiWBMmJ8nY04ns64udCtR1Q0_BViJWhxEfexNMa1CQOFLABjMAn0v5aJJ7jBVraIlMsntj3WzrUPnb2hFA5U3efKZOLfHUGR0O4DGl2TX7NH1R/s1600/DSC_0100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lLDnYv2ENbGqD1G7IK_MGkrxgBcohgkiWBMmJ8nY04ns64udCtR1Q0_BViJWhxEfexNMa1CQOFLABjMAn0v5aJJ7jBVraIlMsntj3WzrUPnb2hFA5U3efKZOLfHUGR0O4DGl2TX7NH1R/s400/DSC_0100.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Horneamos 40 minutos en horno precalentado a 180º. Colocamos el molde en la rejilla a media altura. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMz_u2NYxJcoV5sSXKgD_bKlPFEevmUZRbRXjc9yG47hmwUyklwGg_21O8KdW6_YZS-uKRNbUVpJbazgc2u5Uie8HKmjv-ftVF7cio2Oe8lQ1IhG93ELYUbgcfwkX6rUnela6TrIM9NeJF/s1600/DSC_0101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMz_u2NYxJcoV5sSXKgD_bKlPFEevmUZRbRXjc9yG47hmwUyklwGg_21O8KdW6_YZS-uKRNbUVpJbazgc2u5Uie8HKmjv-ftVF7cio2Oe8lQ1IhG93ELYUbgcfwkX6rUnela6TrIM9NeJF/s400/DSC_0101.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pasado el tiempo programado comprobamos que está hecho pinchando con una varilla que debe salir limpia. Y dejamos que enfríe en el molde colocado en una rejilla.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcmgbBtj1NvD3HWvFhFDBzMp34as5fEO2tBIJ8BtAa4XpeZd8OkgulQB2NFBwcEEEOoeyO_wwCb0LCTPJff6wIGVlz_k2Od427UuJpIfKKhaajL6ZkaaROE6LOUrlYVgpVuEE1I6Mi7Y_Q/s1600/DSC_0102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcmgbBtj1NvD3HWvFhFDBzMp34as5fEO2tBIJ8BtAa4XpeZd8OkgulQB2NFBwcEEEOoeyO_wwCb0LCTPJff6wIGVlz_k2Od427UuJpIfKKhaajL6ZkaaROE6LOUrlYVgpVuEE1I6Mi7Y_Q/s400/DSC_0102.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Se puede comer sin más añadidos, o bien se puede decorar o rellenar si se quiere utilizar como base de tarta. </span><br />
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Leonorhttp://www.blogger.com/profile/11550807376225242350noreply@blogger.com0tag:blogger.com,1999:blog-5125911522607618006.post-14652082886153034992017-12-18T03:48:00.000-08:002017-12-18T03:48:06.319-08:00SALMÓN CON COSTRA AL HORNO<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHBLl08GkL_MS338r3oFctP7D6MWi_ebrtzgGRIFNu7j02IbJHPDB_s3oOTD0U66-RIOq3xuenzjtO0A-kQJMwu6GcylcOK4os0QGz1vQzvHMHD9Evre_ybKroYAXD7ZFLfr39iE25oum/s1600/DSC_0221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHBLl08GkL_MS338r3oFctP7D6MWi_ebrtzgGRIFNu7j02IbJHPDB_s3oOTD0U66-RIOq3xuenzjtO0A-kQJMwu6GcylcOK4os0QGz1vQzvHMHD9Evre_ybKroYAXD7ZFLfr39iE25oum/s400/DSC_0221.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Al hacer el salmón al horno mantenemos todas las propiedades de este pescado y sale menos grasiento que a la plancha. El salmón tiene un alto contenido en proteínas y ácidos grasos omega-3, con un contenido moderado en grasas. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFKGwonyuCFcq0RXfrtq22jzVmGhfetTZx7a8fL9VY4i9lFScZvAhBwTLBHZsv5-ZqfeSgBuW6nlVmku2UMYaGNGL-TuMYXJ_yKtFbCLYi7HYESabQtwUu_W1eYrlcsP7gZynWgybFfClh/s1600/DSC_0212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFKGwonyuCFcq0RXfrtq22jzVmGhfetTZx7a8fL9VY4i9lFScZvAhBwTLBHZsv5-ZqfeSgBuW6nlVmku2UMYaGNGL-TuMYXJ_yKtFbCLYi7HYESabQtwUu_W1eYrlcsP7gZynWgybFfClh/s400/DSC_0212.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">INGREDIENTES:</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">2 supremas de salmón</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 dientes de ajo</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">zumo de un limón</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 cucharadita de sal</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 de cucharadita de pimienta negra molida</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cucharadita de eneldo </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 cucharadas de mahonesa</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cucharadas de pan rallado</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Aceite de oliva virgen extra</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">PREPARACIÓN:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixdHZs4u6TQzFLFKkvMqkHP59mqHtkuAIB_UR__t1dbAvctdog3qjEbJMh6qq79_f3EwqBacg2GJzQ2tJf65_PoqelhfiKCmL1jOTEfEOOmtM0SuiI1ALnh1vW5olovp9D2LRfy84EHltr/s1600/DSC_0213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixdHZs4u6TQzFLFKkvMqkHP59mqHtkuAIB_UR__t1dbAvctdog3qjEbJMh6qq79_f3EwqBacg2GJzQ2tJf65_PoqelhfiKCmL1jOTEfEOOmtM0SuiI1ALnh1vW5olovp9D2LRfy84EHltr/s400/DSC_0213.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ponemos las supremas de salmón con la piel hacia abajo en la bandeja donde las vamos a hornear y las salpimentamos.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTvDaq-n4C810H4dvCbvMz-EZErVIEl-xB5O4ktekJThBqETurS3D4GjUCdKziyBfoeDrICV36M4opDc1aRL-psDJZe04_fhdrFA3qMbZ1NsWNgOn7_IF2ovY1y8_0qt1UXEPU7yrJpuLr/s1600/DSC_0214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTvDaq-n4C810H4dvCbvMz-EZErVIEl-xB5O4ktekJThBqETurS3D4GjUCdKziyBfoeDrICV36M4opDc1aRL-psDJZe04_fhdrFA3qMbZ1NsWNgOn7_IF2ovY1y8_0qt1UXEPU7yrJpuLr/s400/DSC_0214.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">En el mortero ponemos los ajos fileteados, un poquito de sal para que sea más fácil majarlos, y el eneldo (en esta ocasión he puesto albahaca). Los majamos y añadimos el zumo de limón y una cucharada de aceite de oliva.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKzydNtDfGR7VKl-E3dF8YVaFaEsFZv00pY78AuNTQbQzUr9KRlnWfmasc4W-k-stHp0eJmijlS2eN7ExxRSU5zxDVv3jdPBhPWuYOA5RZCVZ5EAgeyuPGReju7oRn8aSlSKBcy9YskuLG/s1600/DSC_0215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKzydNtDfGR7VKl-E3dF8YVaFaEsFZv00pY78AuNTQbQzUr9KRlnWfmasc4W-k-stHp0eJmijlS2eN7ExxRSU5zxDVv3jdPBhPWuYOA5RZCVZ5EAgeyuPGReju7oRn8aSlSKBcy9YskuLG/s400/DSC_0215.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Vertemos el majado sobre el salmón.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFVWM2i6lh71pViTxUxDTLpKO91l_O01TiDQZDJlrzSwtkIUGYT0cErCrlycrqRqkzDA6X26c2r6w3VGBjrDHuwv6LMl51U7Em2dscYDPop1x5J367bA-cpx6pIqDUZTaKlz4A6gthm047/s1600/DSC_0216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFVWM2i6lh71pViTxUxDTLpKO91l_O01TiDQZDJlrzSwtkIUGYT0cErCrlycrqRqkzDA6X26c2r6w3VGBjrDHuwv6LMl51U7Em2dscYDPop1x5J367bA-cpx6pIqDUZTaKlz4A6gthm047/s400/DSC_0216.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cubrimos con las 4 cucharadas de mahonesa.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN8j9ha_94vZhA2CTBSzuoT_IpcWRI-r0JV7Wr8GzEYN64PbsqeRz8En8mY68p6vF2eve6lIVkyJhKBm5Ts3YmWiqHp3Pa8VoCdgKl8YlUYQeMl8Okzv6B4D4mQHC6P9scRA0cvsJ_xwrm/s1600/DSC_0217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN8j9ha_94vZhA2CTBSzuoT_IpcWRI-r0JV7Wr8GzEYN64PbsqeRz8En8mY68p6vF2eve6lIVkyJhKBm5Ts3YmWiqHp3Pa8VoCdgKl8YlUYQeMl8Okzv6B4D4mQHC6P9scRA0cvsJ_xwrm/s400/DSC_0217.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Espolvoreamos el pan rallado.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglmTW14BSgj48p2mYlt0I7s8dQmIQa7LI_VmXII4yLdmrgaDDVfvfXkzBKMEqU5ACVsdD9Saj1wzFLH4WHjwxEh1010Pjhyphenhyphent9vCzd2PWuc9vnI9WLn6K_pIg4c84loIC2fGi8_DoHsjMxm/s1600/DSC_0218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1016" data-original-width="1360" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglmTW14BSgj48p2mYlt0I7s8dQmIQa7LI_VmXII4yLdmrgaDDVfvfXkzBKMEqU5ACVsdD9Saj1wzFLH4WHjwxEh1010Pjhyphenhyphent9vCzd2PWuc9vnI9WLn6K_pIg4c84loIC2fGi8_DoHsjMxm/s400/DSC_0218.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Metemos al horno precalentado a 190º durante 10 minutos. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9mBbOoPRwyVSFqrSi5Ev6ISGrL8K54piBU7of-ePfy0XgkK-ULrWaddZPSQqj_nBxwjFK_g0pyZIjDyfixtnZgSVk0d6DxRvTkqHP-7DGcn0HsGhFm0QoGoEUOjNhIqd6vamXLR-z6G3E/s1600/DSC_0219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9mBbOoPRwyVSFqrSi5Ev6ISGrL8K54piBU7of-ePfy0XgkK-ULrWaddZPSQqj_nBxwjFK_g0pyZIjDyfixtnZgSVk0d6DxRvTkqHP-7DGcn0HsGhFm0QoGoEUOjNhIqd6vamXLR-z6G3E/s400/DSC_0219.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Por último gratinamos durante 2 minutos vigilando que no se tueste demasiado porque con el pan rallado se dora rápidamente. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sacamos del horno y esperamos unos minutos para cortar y servir.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">En esta ocasión lo hemos servido con unas rodajas de tomate aliñadas con una vinagreta de albahaca. </span></div>
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Leonorhttp://www.blogger.com/profile/11550807376225242350noreply@blogger.com2tag:blogger.com,1999:blog-5125911522607618006.post-14970195517981318862017-12-06T13:43:00.001-08:002017-12-06T13:43:25.193-08:00CALDO GALLEGO DE COL<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimcfzeYq9IBh5XgNkQ2hwErqnf7Z65mDikrx0VcznYaIZimtbDBzHDIQtoRT2Zp22a-qAphsDS3xeIH36G1rzAxAeD_SyoSfFYkJbdjmQf9vyL-CqE2woIu_hJRHUqTFcB02udMnF9AGjB/s1600/DSC_0391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimcfzeYq9IBh5XgNkQ2hwErqnf7Z65mDikrx0VcznYaIZimtbDBzHDIQtoRT2Zp22a-qAphsDS3xeIH36G1rzAxAeD_SyoSfFYkJbdjmQf9vyL-CqE2woIu_hJRHUqTFcB02udMnF9AGjB/s400/DSC_0391.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Como ocurre con el gazpacho andaluz, el caldo gallego se elabora de la misma forma en todas las cocinas pero de cada una de ellas sale con un toque personal. Yo aprendí a hacerlo de una gran cocinera y espero lograr algún día su excelencia. En esta ocasión es un caldo hecho con col. Puede hacerse también con grelos o nabizas que aunque son parte de la misma planta no son iguales. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Iuxh9yf0B7chjLqun5A7yGIiexxcmG1X61LZYAvNKr-AanLxaVIWbfvL51ZzdQ_4_gGxueHp0EaQ4JRLXCFWCgz-9VHoCS0QDEyeVhU-WHlsZt9gJ1sSdpDe2-P0d3e6r_gHCvstIqYh/s1600/DSC_0379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Iuxh9yf0B7chjLqun5A7yGIiexxcmG1X61LZYAvNKr-AanLxaVIWbfvL51ZzdQ_4_gGxueHp0EaQ4JRLXCFWCgz-9VHoCS0QDEyeVhU-WHlsZt9gJ1sSdpDe2-P0d3e6r_gHCvstIqYh/s400/DSC_0379.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">INGREDIENTES:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1 col</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">300 gr. de alubias blancas</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6 patatas gallegas medianas</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 trozo de lacón</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 hueso de ternera fresco</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cucharada de sal</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 trocito de unto</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">PREPARACIÓN:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Tendremos las alubias secas en agua durante 12 horas.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">En otro recipiente pondremos en agua el trozo de lacón.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Para empezar el guiso ponemos la olla rápida al fuego con agua fría y las alubias escurridas del agua del remojo, el lacón y el hueso de ternera. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFKgiffRdoTq_svLjw2Ov-lvno4Lcsji_00tViCZkj1HuVzP20uIpzFKP48TaADR4gPqmFSS9zTwz9DAa7XVxb2sOgqNYcoybsyIycqIfAOXXS8NhL736k0S6ejmO6XrpNvOnhzbVueRzU/s1600/DSC_0382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFKgiffRdoTq_svLjw2Ov-lvno4Lcsji_00tViCZkj1HuVzP20uIpzFKP48TaADR4gPqmFSS9zTwz9DAa7XVxb2sOgqNYcoybsyIycqIfAOXXS8NhL736k0S6ejmO6XrpNvOnhzbVueRzU/s400/DSC_0382.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cuando empieza a hervir comenzará a salir una espuma que iremos quitando antes de añadir las verduras.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxYOsMBVwSZIwlerbKgG4RmITK0PAx2Sz1Wr4d4DhB8bFZWwxa7oyzB2LYB7YBmOgWFWsqrkvZKxNMqpPPELamlK80zNdco6qsDksj4d9mkpQZMrrsz-8iZBOzEGBILlYwQN3pgQj-fW0k/s1600/DSC_0384.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxYOsMBVwSZIwlerbKgG4RmITK0PAx2Sz1Wr4d4DhB8bFZWwxa7oyzB2LYB7YBmOgWFWsqrkvZKxNMqpPPELamlK80zNdco6qsDksj4d9mkpQZMrrsz-8iZBOzEGBILlYwQN3pgQj-fW0k/s400/DSC_0384.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> Iremos sacando la espuma con la espumadera (de ahí su nombre).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizHgqLCO-uyjRF69Se_FBhbMp2R70uJSfuTXPXYQVsJioECWaSRN9hXNeOqACQqeszCDTjYbLLvtR1k4LImLe95pswUgueE2VfmY05Ru_KvVqRGNVQ-7_ifg3lzdoHF0jfv2jEf9TBeq5N/s1600/DSC_0381.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizHgqLCO-uyjRF69Se_FBhbMp2R70uJSfuTXPXYQVsJioECWaSRN9hXNeOqACQqeszCDTjYbLLvtR1k4LImLe95pswUgueE2VfmY05Ru_KvVqRGNVQ-7_ifg3lzdoHF0jfv2jEf9TBeq5N/s400/DSC_0381.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pelamos las patatas y las lavamos.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitFMiMssiLrdye973CJTx4rxia9VfLs7bw1hvKqHDxPy0VzpW33SM7kkbeJiBWI3uaXseRopxQMiTAUovF4veYaaaypUKS7y5wBQysfZRn_IfM8MYqKY2BrNIwNxYn9t885g7vuKmCSSdN/s1600/DSC_0383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitFMiMssiLrdye973CJTx4rxia9VfLs7bw1hvKqHDxPy0VzpW33SM7kkbeJiBWI3uaXseRopxQMiTAUovF4veYaaaypUKS7y5wBQysfZRn_IfM8MYqKY2BrNIwNxYn9t885g7vuKmCSSdN/s400/DSC_0383.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Las picamos en lascas finas.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmp-D351cOTCGq7WyPu6_6Ks45H_drQ32kWqz3dXvj4sOSP0gEcUKGV0P1MZpnPSz22GHKJoX-UIqraB8_o4KLZNmwp0lNV1_WXDZu82qplxVv8gUhAQFywUsxDxUoxkB9K0gGpNrn25Im/s1600/DSC_0386.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmp-D351cOTCGq7WyPu6_6Ks45H_drQ32kWqz3dXvj4sOSP0gEcUKGV0P1MZpnPSz22GHKJoX-UIqraB8_o4KLZNmwp0lNV1_WXDZu82qplxVv8gUhAQFywUsxDxUoxkB9K0gGpNrn25Im/s400/DSC_0386.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">El tamaño del trozo de unto dependerá del gusto de cada uno.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnkfFlRu_n48H9tn6MLPETmecxJk-clNbJ34kz6b0wDdbVcFBeDci2NZSf0yM3vhVuuSIL1SS-SrJySA3htNyXktElX2vvvxn9KieSB-BzFTDwJzrKzSDKu_Srkh9acskpTv5vLnLb9ZFL/s1600/DSC_0387.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnkfFlRu_n48H9tn6MLPETmecxJk-clNbJ34kz6b0wDdbVcFBeDci2NZSf0yM3vhVuuSIL1SS-SrJySA3htNyXktElX2vvvxn9KieSB-BzFTDwJzrKzSDKu_Srkh9acskpTv5vLnLb9ZFL/s400/DSC_0387.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">La col la cortamos en cuatro trozos, le quitamos el troncho y la picamos con las manos a trocitos pequeños. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx3v8oUIfISO0RWk4sdUvNXYeSy8xM6p4zjdF7AngQbc0-9FB9rQmqvG2z_ZfNolxutXx8CjBmbwQRpi55086Fy2wH8BmaZx6Xz7ipt1DXWj-OlA_L8A2zMjQ7qwj-w4v_8C4kpK2KT0vJ/s1600/DSC_0388.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx3v8oUIfISO0RWk4sdUvNXYeSy8xM6p4zjdF7AngQbc0-9FB9rQmqvG2z_ZfNolxutXx8CjBmbwQRpi55086Fy2wH8BmaZx6Xz7ipt1DXWj-OlA_L8A2zMjQ7qwj-w4v_8C4kpK2KT0vJ/s400/DSC_0388.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Escurrimos la col.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3M4I5UP-gmlqKUTfqt3QrGDQWNSW2TjeU1GU4wsg8pBNhhCKSlPnGRKxkwqKB_LG6n96ConZ8r5g4DhoEwI_iP0uq2V_ayee5SBmKQeY0sB2vVsM8DzOYlZ-piBQTANdSuDcdVrLNPNb3/s1600/DSC_0389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3M4I5UP-gmlqKUTfqt3QrGDQWNSW2TjeU1GU4wsg8pBNhhCKSlPnGRKxkwqKB_LG6n96ConZ8r5g4DhoEwI_iP0uq2V_ayee5SBmKQeY0sB2vVsM8DzOYlZ-piBQTANdSuDcdVrLNPNb3/s400/DSC_0389.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Agregamos a la olla las patatas, la col, el trozo de unto y la sal.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP0QBMOLBzvI7RcT4d3qh3IBX2jNEBtQVpRDlpANYHj-QGVVCH6wfZjlZXDgoIC3Chw_bQlRTLbqA5WuAbVDN4aRARFGyrUJjH0p1c8PDDaM0rlTX-nVW-n_n8f1HnXvFlBzecCZFEyt4L/s1600/DSC_0390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP0QBMOLBzvI7RcT4d3qh3IBX2jNEBtQVpRDlpANYHj-QGVVCH6wfZjlZXDgoIC3Chw_bQlRTLbqA5WuAbVDN4aRARFGyrUJjH0p1c8PDDaM0rlTX-nVW-n_n8f1HnXvFlBzecCZFEyt4L/s400/DSC_0390.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cerramos la olla y dejamos hervir durante 30 minutos.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Comprobamos el punto de sal y listo para degustar uno de los platos más sencillos, económicos, habituales y apetitosos de la cocina gallega.</span></div>
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Leonorhttp://www.blogger.com/profile/11550807376225242350noreply@blogger.com1tag:blogger.com,1999:blog-5125911522607618006.post-52761851158998071982017-08-30T09:29:00.002-07:002017-08-30T09:29:33.764-07:00BACALAO FRESCO A LA PORTUGUESA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUNKpmxf4blj24BjmiGp7kygViy2XtmOvbf3LKo7LQn7POMOHoQ8j8KrPLsPVCX5rL9sXlBV_F4cfbtQwIAqRTb8uK8PHN2KG3JZu5UgJqeeYzFrxH72WSk4sl3V-LWN11iQE5DngxiMA4/s1600/DSC_0911.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUNKpmxf4blj24BjmiGp7kygViy2XtmOvbf3LKo7LQn7POMOHoQ8j8KrPLsPVCX5rL9sXlBV_F4cfbtQwIAqRTb8uK8PHN2KG3JZu5UgJqeeYzFrxH72WSk4sl3V-LWN11iQE5DngxiMA4/s400/DSC_0911.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Hoy vamos a cocinar una receta típica del norte del país vecino, Portugal, y que se adentra hasta las provincias de la zona del río Miño, en la comunidad gallega. Es un plato sencillo con un resultado sabroso, y que resulta completo y saludable. El bacalao es un pescado blanco y , por lo tanto, posee un bajo contenido graso. Su carne es rica en proteínas de alto valor biológico y además posee una amplia variedad de vitaminas y minerales, destacando el potasio y el fósforo. Hay que tener cuidado con el sodio cuando se utiliza bacalao salado porque aportaría cantidades extraordinarias al usar la sal como conservante, pero desalando correctamente no hay problema. En la receta de hoy hemos empleado bacalao fresco. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-JbwR-csT9owXZYzKiI2Fe7zCpvlvZZ032SU41CGSwouVdgMU3jczgxknqgPJM6RxcRc-PNW9etVseRiiDIsl8smDZHiWVxhHMjz-AW47FtTGZh_Kl7uRJSMR9lYuOrz-Kjh7h-6QBNO/s1600/DSC_0896.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-JbwR-csT9owXZYzKiI2Fe7zCpvlvZZ032SU41CGSwouVdgMU3jczgxknqgPJM6RxcRc-PNW9etVseRiiDIsl8smDZHiWVxhHMjz-AW47FtTGZh_Kl7uRJSMR9lYuOrz-Kjh7h-6QBNO/s400/DSC_0896.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">INGREDIENTES: (2 raciones)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">2 trozos de bacalao limpio de espinas (a mí me lo deja perfecto mi pescadera y amiga Antonia)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cebolla grande</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 patatas medianas</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cucharadita de pimentón dulce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">50 ml. de brandy (si se tiene vino de Oporto es lo ideal)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sal para el pescado ya que lo hemos utilizado fresco</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sal para la salsa y las patatas</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Harina para enharinar el pescado</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5 cucharadas de aceite de oliva para la salsa</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Aceite para freír las patatas y el pescado</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">PREPARACIÓN:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEDwNEXzK66VqfTlDezhlzv_152Dh6O4U9guGTBRB6dK5Wrike38hYLD8Xg_nMQk0eun7kjPlam2OlWRgK8sLk8O6reihFLfCDynfEYtBgdOPRzDbWKuXvRUT3-jg39uuAxcgwDGA4wuWe/s1600/DSC_0897.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEDwNEXzK66VqfTlDezhlzv_152Dh6O4U9guGTBRB6dK5Wrike38hYLD8Xg_nMQk0eun7kjPlam2OlWRgK8sLk8O6reihFLfCDynfEYtBgdOPRzDbWKuXvRUT3-jg39uuAxcgwDGA4wuWe/s400/DSC_0897.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salamos ligeramente los trozos de pescado. Pelamos y cortamos las patatas a rodajas no demasiado finas. Pelamos y cortamos la cebolla en juliana. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGF0pes6k6CKBzLKJURxtj208v0wCVdxoQ4k1YbAM1g5LSLqPsLb4sDyrl_ns-MR4jud-vg8ePETHzuPXkZK4JFKK3IUdKKHSdJs3E8-F91XSsskg9q1uhIAUcYiCI2D96xLqni2hKG1Ow/s1600/DSC_0898.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGF0pes6k6CKBzLKJURxtj208v0wCVdxoQ4k1YbAM1g5LSLqPsLb4sDyrl_ns-MR4jud-vg8ePETHzuPXkZK4JFKK3IUdKKHSdJs3E8-F91XSsskg9q1uhIAUcYiCI2D96xLqni2hKG1Ow/s400/DSC_0898.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ponemos al fuego una sartén con las 5 cucharadas de aceite donde vamos a hacer la salsa.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcSAISUQ2Ie3oS48UFzcaVqMy79972gBG8Jt64OUijqHFaqcWgIkWq5R5ZOifOeZB7HVwVG9WFV4kfxmQb-o0OkLMz9i06iRt13d3tChyUdsf0W3BG_vPeHbKn_jUedv2HObj9r-lrE9pL/s1600/DSC_0899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcSAISUQ2Ie3oS48UFzcaVqMy79972gBG8Jt64OUijqHFaqcWgIkWq5R5ZOifOeZB7HVwVG9WFV4kfxmQb-o0OkLMz9i06iRt13d3tChyUdsf0W3BG_vPeHbKn_jUedv2HObj9r-lrE9pL/s400/DSC_0899.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cuando el aceite esté caliente añadimos la cebolla con un poco de sal y la hacemos a fuego lento para que quede pochada.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9p6WpARKMwSjFiU9aT8cHNf4Ne1m2Y0FxmT20xceXIR0BpueOJKShggftiZOw4Ve4ksvnotODquNp7HM-A875SkaXt4POpRmCoUATxdpfMKc2DHQtAIKMi5hZPwqcTohuGbLxkEyrtR8e/s1600/DSC_0900.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9p6WpARKMwSjFiU9aT8cHNf4Ne1m2Y0FxmT20xceXIR0BpueOJKShggftiZOw4Ve4ksvnotODquNp7HM-A875SkaXt4POpRmCoUATxdpfMKc2DHQtAIKMi5hZPwqcTohuGbLxkEyrtR8e/s400/DSC_0900.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Enharinamos el pescado que habremos salado un poco y freímos ligeramente porque el interior se acabará de hacer en el horno. (Yo lo he hecho en la freidora y solo lo he tenido un par de minutos).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbEzZGjD-dqVaMSNQnVLFJcykfd0sWRpd7ko0K6p7SywQ_-0FHc72QA5gd6dEKe9hbe4bSoWQ20UeCwLrFO1O921VlWWme8DSJBXMHxhW7QOuzVIU9N9frk38Oitkl8DyY395ax94kCwVm/s1600/DSC_0904.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbEzZGjD-dqVaMSNQnVLFJcykfd0sWRpd7ko0K6p7SywQ_-0FHc72QA5gd6dEKe9hbe4bSoWQ20UeCwLrFO1O921VlWWme8DSJBXMHxhW7QOuzVIU9N9frk38Oitkl8DyY395ax94kCwVm/s400/DSC_0904.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">La función de freír ligeramente el pescado es para sellarlo por fuera y que al hornearlo quede jugoso</span>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjms-myLxVwEQ291UlnQS52Bf8D1rOdWk0kLmBfCsrhLKpur6_0cqgfCebbGi7XqeypN6mtoyOwhZNzIutmTotTVq4j196vOJx0dMJRprtK8rgwGO6DDhWc-DRkhgvUzyFhJGokx3eOUpBo/s1600/DSC_0901.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjms-myLxVwEQ291UlnQS52Bf8D1rOdWk0kLmBfCsrhLKpur6_0cqgfCebbGi7XqeypN6mtoyOwhZNzIutmTotTVq4j196vOJx0dMJRprtK8rgwGO6DDhWc-DRkhgvUzyFhJGokx3eOUpBo/s400/DSC_0901.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">A continuación freímos las patatas que también se acabarán de hacer al horno.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWkBmC63r4j_aIqnrJz5FtsZqAz_3waDPxqCzFOJtpRgifxY1RqLqAOdjpI9Y2I00vhcHEdHjKnueIKNpWVpFm6WlE0zpm-mFQ4ynlrFBSggBDG-OeUr-vMVwSgtVdDr492TBEqsB0AFD_/s1600/DSC_0902.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWkBmC63r4j_aIqnrJz5FtsZqAz_3waDPxqCzFOJtpRgifxY1RqLqAOdjpI9Y2I00vhcHEdHjKnueIKNpWVpFm6WlE0zpm-mFQ4ynlrFBSggBDG-OeUr-vMVwSgtVdDr492TBEqsB0AFD_/s400/DSC_0902.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cuando la cebolla esté tierna se aparta del fuego y se añade el pimentón. Se remueve bien y se agrega el brandy.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7FbSSzNrxhLVmqfWn565W8bjDY5dJ7j-FhaY9CfDJANrRud57liglRywAgtSaZTTQwhWibMrhj1qE3mvh0WYscwwWKdB5DKbXxlQLgHx50dstK9cesyGqLVWc1_TL-S4GPwAkgec43_up/s1600/DSC_0903.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7FbSSzNrxhLVmqfWn565W8bjDY5dJ7j-FhaY9CfDJANrRud57liglRywAgtSaZTTQwhWibMrhj1qE3mvh0WYscwwWKdB5DKbXxlQLgHx50dstK9cesyGqLVWc1_TL-S4GPwAkgec43_up/s400/DSC_0903.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ponemos de nuevo al fuego para que evapore un poco el alcohol.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBgJvw-uPeIGVisFRb8rKVPxVN6bZl6AkkIuv90XQ1JtaUmUB1fmKbjKGiMPYQesIRBDbwtv2wTvH-XC8LD2a0epdGIizv0m0Ngs3RX1IWfwwFt3mvoDkbkPDirSk-35eUpx-cFH2MEj95/s1600/DSC_0905.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBgJvw-uPeIGVisFRb8rKVPxVN6bZl6AkkIuv90XQ1JtaUmUB1fmKbjKGiMPYQesIRBDbwtv2wTvH-XC8LD2a0epdGIizv0m0Ngs3RX1IWfwwFt3mvoDkbkPDirSk-35eUpx-cFH2MEj95/s400/DSC_0905.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">En la bandeja que vamos a poner al horno ponemos una cama con las patatas fritas y las salamos un poco. Sobre ellas se colocan los dos trozos de pescado.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji1g80ZvXIFsfVZAFhuqBagIOCl8Vnpckw7coX2SOpZYXklMQnMrtRFnvgXMr3bAjK_UExgxsD8bYd-VGlINRVqdGoDcGcSFuE_UJq8muNvCr_HKQOwSlW-R_zFvk7cwi_qtfqGvSVKace/s1600/DSC_0906.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji1g80ZvXIFsfVZAFhuqBagIOCl8Vnpckw7coX2SOpZYXklMQnMrtRFnvgXMr3bAjK_UExgxsD8bYd-VGlINRVqdGoDcGcSFuE_UJq8muNvCr_HKQOwSlW-R_zFvk7cwi_qtfqGvSVKace/s400/DSC_0906.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Se cubre todo con la salsa de cebolla.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr_QjZSmKMBmVfOF8lNOM6mUDwXc61l5LyYWWY_fJyZ3QcjYcogK1lzSmuZ1p-w1fYTeBeUdf1M2hLPyqSxpZ1gEf4nUGFrmoIaOnhxQ3dltnL3YEPtQ60PD8feGERcO442EnpVwk0RBCa/s1600/DSC_0907.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr_QjZSmKMBmVfOF8lNOM6mUDwXc61l5LyYWWY_fJyZ3QcjYcogK1lzSmuZ1p-w1fYTeBeUdf1M2hLPyqSxpZ1gEf4nUGFrmoIaOnhxQ3dltnL3YEPtQ60PD8feGERcO442EnpVwk0RBCa/s400/DSC_0907.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Precalentamos el horno a 170 º y horneamos a media altura durante 15 minutos.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbzbS17gEr0b5C-5Gst6bFHWQ7vxn_miXs-aHlLVxQgEE4RDoOBywBs9F4ASzuShvMphybRI0fZV6INuZq03EZhD1QoLE7nAzAl8_UA5abkolyk2WTZZmKRIadl7hynB75SMyy2NvaxVxt/s1600/DSC_0909.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="924" data-original-width="1275" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbzbS17gEr0b5C-5Gst6bFHWQ7vxn_miXs-aHlLVxQgEE4RDoOBywBs9F4ASzuShvMphybRI0fZV6INuZq03EZhD1QoLE7nAzAl8_UA5abkolyk2WTZZmKRIadl7hynB75SMyy2NvaxVxt/s400/DSC_0909.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Y listo. Quedará un poco dorado pero por dentro estará jugoso. Las patatas habrán absorbido el sabor de la salsa y estarán tiernas y sabrosas.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">¡Buen provecho!</span></div>
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Leonorhttp://www.blogger.com/profile/11550807376225242350noreply@blogger.com2