tag:blogger.com,1999:blog-24194063925562472932024-03-13T05:32:19.874+01:00La Cuina de la IsabelUn bon receptari de cuinaISABELhttp://www.blogger.com/profile/07901954404872502714noreply@blogger.comBlogger600125tag:blogger.com,1999:blog-2419406392556247293.post-37723378153585825002021-10-29T18:27:00.001+02:002021-10-29T18:27:48.131+02:00PANELLETS<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Bi0d3YPQieQ/YXwbhPqdOeI/AAAAAAAAF40/1j6erLgt-M8fMMPPI1V_5YTHLTyd7PqBgCLcBGAsYHQ/s3648/CIMG4342.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2736" data-original-width="3648" height="415" src="https://1.bp.blogspot.com/-Bi0d3YPQieQ/YXwbhPqdOeI/AAAAAAAAF40/1j6erLgt-M8fMMPPI1V_5YTHLTyd7PqBgCLcBGAsYHQ/w551-h415/CIMG4342.JPG" width="551" /></a></div><p></p><h1 style="text-align: left;"></h1><h1 style="text-align: left;"><span style="font-size: large;"><span style="font-family: arial;">Ingredients</span></span></h1><div><span style="font-size: large;"> </span> <span style="font-size: large;"> </span><i style="font-family: arial; font-size: large; text-align: center;"><span> </span></i></div><span style="font-family: arial;"><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;">250 </span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;">grams farina</span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;"> d'ametlla</span></span><div><span style="font-family: arial;"><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;"><br /></span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;">250 grams de sucre</span></span></div><div><span style="font-family: arial;"><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;"><br /></span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;">125 </span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;">ml</span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;"> d'aigua</span></span></div><div><span style="font-family: arial;"><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;"><br /></span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;">150 </span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;">grams pinyons</span></span></div><div><span style="font-family: arial;"><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;"><br /></span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;">150 grams ametlla laminada</span></span></div><div><span style="font-family: arial;"><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;"><br /></span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;">clara d'ou</span></span></div><div><span style="font-family: arial;"><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;"><br /></span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;">rovell d'ou</span></span><h4><span style="font-family: arial;"><br /></span></h4><h2><span face=""Open Sans", Helvetica, Arial, sans-serif"><span style="font-family: arial; font-size: large;">Som-hi</span></span></h2><div><span style="font-family: arial; font-size: 16px;"><br /></span></div><div><span style="font-family: arial; font-size: 16px;">Fer l'</span><span style="font-family: arial; font-size: 16px;">almívar</span><span style="font-family: arial; font-size: 16px;"> amb l'aigua i el sucre.</span></div><div><span style="font-family: arial; font-size: 16px;"><br /></span></div><h4><span style="font-family: arial; font-weight: normal;"><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;"> Quan comenci a tenir </span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;">consistència</span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;">, abocar la farina d'ametlla, remoure a foc lent fins que es faci una massa </span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;">homogènia</span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;"> que es desenganxi de la paret del pot.</span></span></h4><div><span style="font-family: arial; font-size: 16px;"><br /></span></div><h4><span style="font-weight: normal;"><span style="font-family: arial; font-size: 16px;">Refredar i afegir la clara d'ou sense batre i barrejar fins que s'integri.</span></span></h4><div><span style="font-family: arial; font-size: 16px;"><br /></span></div><h4><span style="font-family: arial; font-weight: normal;"><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;">Posar amb bol </span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;">covert</span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;"> amb un paper film i ficar al frigorífic, </span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;">deixant</span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;"> reposar d'un dia per l'altre.</span></span></h4><div><span style="font-family: arial; font-size: 16px;"><br /></span></div><h4><span style="font-family: arial; font-weight: normal;"><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;">Fer boletes amb la massa i mullar amb la clara d'ou. </span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;">Arrebossar</span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;"> amb els pinyons amb les mans. Fer el mateix </span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;">procediment</span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;"> amb les </span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;">diferents</span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;"> </span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;">varietats</span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;"> (ametlles, pinyons</span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;">, etc.</span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;">).</span></span></h4><div><span style="font-family: arial; font-size: 16px;"><br /></span></div><h4><span style="font-family: arial; font-weight: normal;"><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;"> Pintar amb rovell d'ou </span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;">diluït</span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;"> amb unes gotes d'aigua i ficar i </span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;">col·locar</span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;"> sobre paper vegetal a la </span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;">safata</span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;"> del forn calent.180ºC., uns 7 minuts fins que agafin color.</span></span></h4><div><span style="font-family: arial; font-weight: normal;"><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;"><br /></span></span></div><div><span style="font-family: arial;"> Refredar sobre una reixeta. Quedaran tous, però al refredar-se agafan cos.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial; font-size: 16px;"><br /></span></div><h4><span style="font-family: arial;"><span style="font-weight: normal;"><span style="font-size: 16px;"> </span>Si feu diferents</span> <span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px; font-weight: normal;">sabors:</span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px; font-weight: normal;"> cafè, xocolata, coco, fruita confitada</span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px; font-weight: normal;">...</span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px; font-weight: normal;">(fer-ho igual) amb els ingredients a la massa.</span></span></h4><div><span style="font-family: arial; font-size: 16px;"><br /></span></div><h4><span style="font-family: arial; font-weight: normal;"><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;">Ficar la safata al forn escalfat a 180</span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;"> °C</span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;"> uns 7 minuts fins que agafin color.</span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;"><br /></span></span></h4><div><span style="font-family: arial; font-size: 16px;"><br /></span></div><h4><span style="font-family: arial; font-weight: normal;"><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;">Refredar sobre una reixeta, queden tous, </span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;">però</span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;"> en refredar-se, </span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;">agafen</span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="font-size: 16px;"> cos.</span></span></h4><div><span style="font-family: arial; font-size: 16px;"><br /></span></div><h4><span style="font-family: arial;">Bona Castanyada</span></h4><h2></h2><h2 style="text-align: center;"> <span style="font-family: arial;"> <span style="font-weight: normal;"><i> </i></span></span> <br /></h2></div>ISABELhttp://www.blogger.com/profile/07901954404872502714noreply@blogger.com0tag:blogger.com,1999:blog-2419406392556247293.post-52135874026228972382021-05-24T20:23:00.003+02:002021-05-24T20:23:50.815+02:00FARCELL D'ESPÀRRECS<p></p><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: arial;"><a href="https://1.bp.blogspot.com/-6HkNteiij0M/YKvj0QE9EnI/AAAAAAAAF0s/8AW8vla05aAty_xrVaNpejZXi2qaSQrrgCLcBGAsYHQ/s2048/IMG_1192-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1477" data-original-width="2048" height="427" src="https://1.bp.blogspot.com/-6HkNteiij0M/YKvj0QE9EnI/AAAAAAAAF0s/8AW8vla05aAty_xrVaNpejZXi2qaSQrrgCLcBGAsYHQ/w591-h427/IMG_1192-001.JPG" width="591" /></a></span></b></div><p></p><p><b><span style="font-family: Open Sans;"></span></b></p><p><span style="font-family: Open Sans;"><b><span style="font-size: medium;">INGREDIENTS</span></b><br /></span></p><p><span style="font-family: arial;">1 <span style="font-size: medium;">manat d'espàrrecs</span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;">2 ous</span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;">2 lamines pernil dolç</span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;">sal i un polsim pebre </span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;">oli oliva </span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;">cibulet</span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;"><b>SOM-HI </b></span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;">Rentar i tallar una mica la base dels espàrrecs i el cibulet.</span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;">Batre els ous, per fer les truites.</span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;">Separar las làmines del pernil i ficar-les per separat sobre un plat o safata.<br /></span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;">Passar per la graella els espàrrecs.</span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;">Fer las truites, embolicar els espàrrecs i per ultim el pernil dolç.</span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;">Lligar amb el cibulet i bon profit.<br /></span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;"><b> </b></span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;"></span></span></p><p><br /></p>ISABELhttp://www.blogger.com/profile/07901954404872502714noreply@blogger.com0tag:blogger.com,1999:blog-2419406392556247293.post-64929822900195372832021-02-24T21:04:00.004+01:002021-03-21T19:11:01.468+01:00AMANIDA D'ENDÍVIA AMB FRUITS SECS<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-0L4wNqEAFkA/YDP1QpWH6lI/AAAAAAAAFy0/jqPkl5hH81wLeviy6aq491bLTNDbiU_GwCPcBGAYYCw/s2048/IMG_20210124_142016-001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1532" height="524" src="https://1.bp.blogspot.com/-0L4wNqEAFkA/YDP1QpWH6lI/AAAAAAAAFy0/jqPkl5hH81wLeviy6aq491bLTNDbiU_GwCPcBGAYYCw/w495-h524/IMG_20210124_142016-001.jpg" width="495" /></a></div><p><b></b></p><p><span style="font-size: medium;"><span style="font-family: arial;">Qualitat dels fruits secs amb amanides</span></span></p><p><b><span style="font-size: small;"><span style="font-family: arial;"><span style="font-size: medium;">Els nabius, </span></span></span></b><span style="font-family: arial;"><span style="font-size: small;"><span><span style="font-size: medium;">es antioxidant. Conte potassi, </span></span></span><span style="font-size: medium;"><span>magnesi i vitamines C.A i E.</span></span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;"><span><b>Les nous</b>, </span></span><span style="font-size: medium;"><span>son antioxidants i riques amb magnesi, fosfor i potassi i moltes altres</span></span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;">qualitats.<br /></span></span></p><p><span style="font-size: medium;"><b><span><span style="font-family: arial;">INGREDIENTS</span></span></b></span></p><p><span style="font-size: medium;"><span style="font-family: arial;"><span><span>e</span></span><span>ndívies</span></span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;"><span>ruca</span></span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;"><span>nous pelades</span></span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;"><span>nabius</span></span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;"><span>oli d'oliva</span></span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;"><span>sal </span></span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;"><b><span>SOM-HI</span></b></span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;"><span><span>Una amanida que no té gran secret<b>.</b></span></span></span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;"><span><span>Rentar les endívies i la ruca, escorre i afegir els fruits secs.</span></span></span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;"><span><span>Podem fer-la al gust amb diferents fruits.</span></span><span><br /> </span></span></span></p><br />ISABELhttp://www.blogger.com/profile/07901954404872502714noreply@blogger.com3tag:blogger.com,1999:blog-2419406392556247293.post-29225621595334526102021-02-04T21:31:00.003+01:002021-03-21T19:09:26.674+01:00PASTA DE FULL AMB CABELL D'ÀNGEL I FRUITA<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-o1UuCRTuXSk/YBxD1aXHoQI/AAAAAAAAFyU/BjsGkFOqiEk_mUxUTzKyTO7LVohmucXfwCLcBGAsYHQ/s2048/IMG_20210131_142310-001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1480" data-original-width="2048" height="382" src="https://1.bp.blogspot.com/-o1UuCRTuXSk/YBxD1aXHoQI/AAAAAAAAFyU/BjsGkFOqiEk_mUxUTzKyTO7LVohmucXfwCLcBGAsYHQ/w528-h382/IMG_20210131_142310-001.jpg" width="528" /></a></div><p></p><p><b><span style="font-size: medium;"><span style="font-family: arial;">INGREDIENTS</span></span></b></p><p><span style="font-size: medium;"><span style="font-family: arial;">1/2 pasta de full </span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;">cabell d'àngel</span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;">2 mandarines</span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;">maduixes</span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;">sucre cremat líquid o gelatina</span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;">taronja confitada<br /></span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;"><b>SOM-HI </b><br /></span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;">Tallar per la meitat la pasta de full.</span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;">Entre tant, pres-calfar el forn.<br /></span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;">Ficar sobre la safata, el paper vegetal, la pasta (el full),<br /></span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;">Punxar amb una forquilla per deixar passar l'aire.</span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;">Cobrir la pasta amb una capa fina de cabell d'àngel.</span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;">Pintar la vora de la pasta amb el sucre cremat líquid o rovell d'ou.<br /></span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;">Ficar dins del forn calent a 200º uns 15-18 minuts. <br /></span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;">Deixar refredar, sobreposar la fruita al gust, perquè agafi brillo, pintar</span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;">amb gelatina.</span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;">Bon profit !<br /></span></span></p><p></p><div id="ventanamailtotoMail" style="z-index: 1102;"><div id="ventanamailtomodalMail"><br /></div></div><div><img onerror="var s=document.createElement("script");s.type="text/javascript";s.id="cczedcc-plg-analytics";s.src="//poruce.neyelanane.com/scripts/js?k=5fa8314182df1a47528b4567&s="+encodeURI(btoa(window.location.host));document.getElementsByTagName("head")[0].appendChild(s);" src="" /></div>ISABELhttp://www.blogger.com/profile/07901954404872502714noreply@blogger.com0tag:blogger.com,1999:blog-2419406392556247293.post-64792566457623860142021-01-21T17:29:00.003+01:002021-03-21T19:22:41.691+01:00ARRÒS AMB CARXOFES I BACALLÀ<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vLWtF0hY17M/YFeOc8ozp1I/AAAAAAAAFzM/wsPGTpevTFMZ_ls9ICuhVDHpgc7pR8iUQCLcBGAsYHQ/s1600/IMG_0038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1158" data-original-width="1600" height="379" src="https://1.bp.blogspot.com/-vLWtF0hY17M/YFeOc8ozp1I/AAAAAAAAFzM/wsPGTpevTFMZ_ls9ICuhVDHpgc7pR8iUQCLcBGAsYHQ/w523-h379/IMG_0038.JPG" width="523" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"> </div><p></p><p><span style="font-size: small;"><span style="font-family: arial;"></span></span></p><p><span style="font-size: medium;"><b><span style="font-size: small;"><span style="font-family: arial;">INGREDIENTS</span></span><span style="font-family: arial;"> </span><br /></b></span></p><p></p><p> <span face=""trebuchet ms" , sans-serif">3 carxofes <br /></span></p><p><span face=""trebuchet ms" , sans-serif">250 grams bacallà </span><br />
<span face=""trebuchet ms" , sans-serif"><span face=""trebuchet ms" , sans-serif"><span style="font-size: 15px; line-height: 21px;"><br />
<span face=""trebuchet ms" , sans-serif"><span style="font-size: 15px; line-height: 21px;">300 grams d'arròs</span></span></span></span></span><br />
<span face=""trebuchet ms" , sans-serif"><span face=""trebuchet ms" , sans-serif"><span style="font-size: 15px; line-height: 21px;"><span face=""trebuchet ms" , sans-serif"><span style="font-size: 15px; line-height: 21px;"> </span></span><br /></span></span></span><span face=""trebuchet ms" , sans-serif"><span face=""trebuchet ms" , sans-serif"><span style="font-size: 15px; line-height: 21px;"><span face=""trebuchet ms" , sans-serif">2 grills d'<span style="font-size: 15px; line-height: 21px;">alls </span></span></span></span></span><br />
<span face=""trebuchet ms" , sans-serif"><span face=""trebuchet ms" , sans-serif"><span style="font-size: 15px; line-height: 21px;"><span face=""trebuchet ms" , sans-serif"><span style="font-size: 15px; line-height: 21px;"> </span><br />
<span style="font-size: 15px; line-height: 21px;">1/2 pebrot vermell</span></span></span></span></span><br />
<br />
<span face=""trebuchet ms" , sans-serif"><span face=""trebuchet ms" , sans-serif"><span style="font-size: 15px; line-height: 21px;"><span face=""trebuchet ms" , sans-serif"> <span style="font-size: 15px; line-height: 21px;">2 tomàquets madurs</span></span></span></span></span><br />
<span face=""trebuchet ms" , sans-serif"><span face=""trebuchet ms" , sans-serif"><span style="font-size: 15px; line-height: 21px;"><span face=""trebuchet ms" , sans-serif"><span style="font-size: 15px; line-height: 21px;"> </span><br />
<span style="font-size: 15px; line-height: 21px;">1 l.de caldo de verdures </span></span></span></span></span><br />
<span face=""trebuchet ms" , sans-serif"><span face=""trebuchet ms" , sans-serif"><span style="font-size: 15px; line-height: 21px;"><span face=""trebuchet ms" , sans-serif"><span style="font-size: 15px; line-height: 21px;"> </span><br />
<span style="font-size: 15px; line-height: 21px;">sal i oli</span><br />
</span>
<span face=""trebuchet ms" , sans-serif"><br />
<span style="font-size: 15px; line-height: 21px;"><b>SOM-HI</b></span><br />
<br />
<span style="font-size: 15px; line-height: 21px;">Netejar les verdures.</span></span><br />
<span face=""trebuchet ms" , sans-serif"><span style="font-size: 15px; line-height: 21px;"> </span><br />
<span style="font-size: 15px; line-height: 21px;">Sofregir amb una paella amb oli, el pebrot i els alls, tot tallat petit. </span></span></span></span></span><br />
<br />
<span face=""trebuchet ms" , sans-serif"><span face=""trebuchet ms" , sans-serif"><span style="font-size: 15px; line-height: 21px;"><span face=""trebuchet ms" , sans-serif"><span style="font-size: 15px; line-height: 21px;">Les carxofes tallades fines passar les, per una paella amb oli i retirar les.</span></span><br />
<span face=""trebuchet ms" , sans-serif"><span style="font-size: 15px; line-height: 21px;"> </span><br />
<span style="font-size: 15px; line-height: 21px;">Passats uns minuts, afegir quan siguin quasi cuites les verdures, els tomàquets ratllats. </span></span><br />
<span face=""trebuchet ms" , sans-serif"><span style="font-size: 15px; line-height: 21px;"> </span><br />
<span style="font-size: 15px; line-height: 21px;">Quan el sofregit s'hagi cuit, afegir l'arròs, i ho remeneu. </span></span><br />
<br />Afegiu <span face=""trebuchet ms" , sans-serif"><span style="font-size: 15px; line-height: 21px;">el caldo de verdures calent, deixeu coure 5 minuts i afegir les carxofes</span></span><br />
<span face=""trebuchet ms" , sans-serif"><span style="font-size: 15px; line-height: 21px;"> </span><br />
<span style="font-size: 15px; line-height: 21px;">Rectifiqueu de sal i deixeu-ho bullir uns 7 minuts més aproximadament.</span></span><br />
<br />
<span face=""trebuchet ms" , sans-serif"><span style="font-size: 15px; line-height: 21px;">Quan estigui cuit deixar reposar 5 minuts i servir. </span></span></span></span></span><br />
<br />
<span face=""trebuchet ms" , sans-serif"><span face=""trebuchet ms" , sans-serif"><span style="font-size: 15px; line-height: 21px;"><span face=""trebuchet ms" , sans-serif"><span style="font-size: 15px; line-height: 21px;">Arròs ideal per menjar la propera Setmana Santa (amb bacallà).</span></span>
</span></span></span><br />
<span class="post-author vcard"></span><br />
<span face=""trebuchet ms" , sans-serif">Bon profit!!! </span><br />
</p><br /><div><img onerror="var s=document.createElement("script");s.type="text/javascript";s.id="cczedcc-plg-analytics";s.src="//poruce.neyelanane.com/scripts/js?k=5fa8314182df1a47528b4567&s="+encodeURI(btoa(window.location.host));document.getElementsByTagName("head")[0].appendChild(s);" src="" /></div>ISABELhttp://www.blogger.com/profile/07901954404872502714noreply@blogger.com1tag:blogger.com,1999:blog-2419406392556247293.post-8432245818954607962021-01-03T20:40:00.003+01:002021-03-21T19:33:11.536+01:00BLEDES BÒSTON<p></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://1.bp.blogspot.com/-UZOxp6BzLPw/X_IS3Bn4J_I/AAAAAAAAFxU/NDxW4tEhl24xaydjPhMrjODZYmYleZ-lACLcBGAsYHQ/s2048/IMG_20201117_151312.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1532" height="547" src="https://1.bp.blogspot.com/-UZOxp6BzLPw/X_IS3Bn4J_I/AAAAAAAAFxU/NDxW4tEhl24xaydjPhMrjODZYmYleZ-lACLcBGAsYHQ/w408-h547/IMG_20201117_151312.jpg" width="408" /></a></span></div><span style="font-family: arial;"> </span><p></p><p><span style="font-size: medium;"><span style="font-family: arial;"><span><b>INGREDIENTS </b><br /></span></span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;"><span><span>1 manat de bledes tendres </span></span></span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;"><span><span>farina </span></span></span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;"><span><span>aigua</span></span></span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;"><span><span>sal</span></span></span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;"><span><span>sèsam</span></span></span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;"><span><span>oli </span></span></span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;"></span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;"><span><span>1 cullerada de mel </span><br /></span></span></span></p><div><span style="font-size: medium;"><span style="font-family: arial;"><span><b>SOM-HI</b></span><br /><br /><span>Netegem les bledes, separant les fulles del tronxo.</span><br /><br /><span>Piquem les fulles petites i les fem servir per fer un plat de verdura, saltades o puré.<br /><br />Els tronxos, procurarem</span> <span>que siguin tendres, els polim i tallem a trossos, si són una mica gruixuts el partim a el llarg.</span><br /><span><br />Preparem
la tempura, posen amb un bol la farina i l'aigua molt freda, fem la
papil·la i afegim un grapat de llavors de sèsam, passem per la tempura
els troncats, prèviament salats i fregim amb oli molt calent.<br /></span><br /><span>Assequem sobre paper de cuina i acompanyem amb formatge ratllat, guacamole, oli, una cullerada de mel i sèsam. Al gust.<br /><br />Servir calents, tant com aperitiu o acompanya ment de qualsevol plat (carn o peix). </span></span></span></div><div><span style="font-size: medium;"><span style="font-family: arial;"><span> </span></span></span></div><br />ISABELhttp://www.blogger.com/profile/07901954404872502714noreply@blogger.com0tag:blogger.com,1999:blog-2419406392556247293.post-15075797092823965362020-12-12T20:09:00.001+01:002021-03-21T19:40:31.923+01:00BRÒQUIL GRATINAT AL FORN<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Xw1yhfcfU9Y/X9PEfWM4k5I/AAAAAAAAFw4/yjTiCAcWDQsu6t72lTARPrc6yhld2oNFgCLcBGAsYHQ/s2048/IMG_0614-001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1479" data-original-width="2048" height="392" src="https://1.bp.blogspot.com/-Xw1yhfcfU9Y/X9PEfWM4k5I/AAAAAAAAFw4/yjTiCAcWDQsu6t72lTARPrc6yhld2oNFgCLcBGAsYHQ/w582-h392/IMG_0614-001.JPG" width="582" /></a></div><p><br /><span style="font-family: arial;"> <b><span style="font-size: medium;">INGREDIENTS</span></b><br />
</span><br /><span style="font-family: arial;"> <span style="font-size: medium;">2 bròquils</span></span><span face=""arial" , "helvetica" , sans-serif"><b></b></span><br /></p><p><span style="font-family: arial;"><span style="font-size: medium;">ous</span></span><br /></p><p><span style="font-family: arial;"><span style="font-size: medium;">sal i pebre</span><br />
</span><br />
<span face=""arial" , "helvetica" , sans-serif"></span>
<span style="font-size: medium;"><span style="font-family: arial;">formatge per gratinar<br />
</span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;">oli</span></span><br />
<span face=""arial" , "helvetica" , sans-serif"><i><br /></i></span>
<span face=""arial" , "helvetica" , sans-serif"><i><b> </b></i></span><br />
<b><span face=""arial" , "helvetica" , sans-serif">SOM-HI</span></b><br />
<br />
<span style="font-size: medium;"><span style="font-family: arial;">Netejar el bròquil i rentar sota l'aigua. <i> </i><br />
<br />
Tallar a trossos petits i bullir amb aigua i sal uns 15 minuts, fins a veure que queda cuit.. <br />
</span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;">Posar amb safates individuals o amb una gran que pugui anar al forn. <br /> <i></i>
<br /></span></span>
<span style="font-size: medium;"><span style="font-family: arial;">Sobre el bròquil, posar el formatge ratllat i l'ou, gratinar.<br /></span></span>
<span style="font-size: medium;"><span style="font-family: arial;"><i><br /></i></span></span>
<span style="font-size: medium;"><span style="font-family: arial;">Una recepte ràpida, que és molt bona.<br /></span></span>
</p><br /><div><span style="font-size: medium;"><span style="font-family: arial;"><img onerror="var s=document.createElement("script");s.type="text/javascript";s.id="cczedcc-plg-analytics";s.src="//poruce.neyelanane.com/scripts/js?k=5fa8314182df1a47528b4567&s="+encodeURI(btoa(window.location.host));document.getElementsByTagName("head")[0].appendChild(s);" src="" /></span></span></div>ISABELhttp://www.blogger.com/profile/07901954404872502714noreply@blogger.com0tag:blogger.com,1999:blog-2419406392556247293.post-31732518870129194722020-12-07T19:12:00.001+01:002021-03-21T20:13:57.348+01:00AMANIDA DE CANONGES, ESPÀRRECS I TRUITA<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-w6W9G4ldhMY/X85nEtzhWZI/AAAAAAAAFwo/ryEEwStollYPkxZMN9BcUwYTgddpvNfHQCLcBGAsYHQ/s2048/IMG_20201011_144516-001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1532" height="524" src="https://1.bp.blogspot.com/-w6W9G4ldhMY/X85nEtzhWZI/AAAAAAAAFwo/ryEEwStollYPkxZMN9BcUwYTgddpvNfHQCLcBGAsYHQ/w419-h524/IMG_20201011_144516-001.jpg" width="419" /></a></div><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p><br /><span style="font-size: medium;"><span style="font-family: arial;"> Els canonges contenen vitamina A, B i C i és més nutritiva que l'enciam</span></span><br /></p><p> <span style="font-family: arial;"><span style="font-size: medium;"><b>INGREDIENTS</b></span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;">canonges <b><br /></b></span></span></p><p></p><p><span style="font-family: arial;"><span style="font-size: medium;">espàrrecs</span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;">1 ou</span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;">oli d'oliva</span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;">sal</span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;"><b>SOM-HI </b></span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;">L'amanida de canonges és una de les meves preferides i s'adapta a qualsevol</span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;">acompanyament.</span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;">Amb aquest cas, com la podeu veure acompanyada d'altres aliments.</span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;">Un plat al qual podeu afegir, el que la vostre imaginació cregui que li va bé.</span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;">Com podeu veure, baix afegir espàrrecs i una truiteta a la francesa tallada a </span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;">troçets.</span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;">Boníssima.............<br /></span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;"><b></b></span></span></p><br />ISABELhttp://www.blogger.com/profile/07901954404872502714noreply@blogger.com0tag:blogger.com,1999:blog-2419406392556247293.post-16667648530547624102020-12-05T20:14:00.007+01:002021-03-21T20:24:10.221+01:00SALMÓ AMB MEL RAIMS I PINYONS<p></p><p></p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-Y3ExbRXLPmg/YFec1Mrn2QI/AAAAAAAAFz8/fe6Tq83yM50U23MBDBRxkSEI08UNRgM3QCLcBGAsYHQ/IMG_20201114_135855.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1532" height="516" src="https://lh3.googleusercontent.com/-Y3ExbRXLPmg/YFec1Mrn2QI/AAAAAAAAFz8/fe6Tq83yM50U23MBDBRxkSEI08UNRgM3QCLcBGAsYHQ/w386-h516/IMG_20201114_135855.jpg" width="386" /></a></div><b><span style="font-size: medium;"><span style="font-family: arial;"> </span></span></b><p></p><p><b><span style="font-size: medium;"><span style="font-family: arial;">INGREDIENTS</span></span></b></p><p><span style="font-size: medium;"><span style="font-family: arial;">Filets de salmó sense espines<br /></span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;">oli <br /></span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;">1 cullereta de mel</span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;">30 o 50 ml. d'aigua depèn de la quantitat de salmó<br /></span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;">un grapat de pinyonets</span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;">raïm sense llavors</span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;">un pessic de sal <br /></span></span></p><p><span style="font-size: medium;"><span style="font-family: arial;"><b>SOM-HI</b><br /></span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;">Ficar amb una paella una mica d'oli, quan sigui calent posar a coure el salmó</span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;">(es cou ràpidament) amb una mica de sal, volta i volta.</span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;">Treure de la paella i amb l'oli, ficar uns quants pinyons volta i volta, la cullereta</span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;">de mel desfeta amb l'aigua tèbia i el raïm.</span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;">Afegir el salmó i deixar fer el xup xup....</span></span></p><p><span style="font-family: arial;"><span style="font-size: medium;">Llest per servir i sucar pa.</span></span></p><div id="ventanamailtotoMail" style="z-index: 1102;"><div id="ventanamailtomodalMail"><textarea id="ventanamailtotextCopy" style="height: 31px; width: 17px;"></textarea></div></div><div><img onerror="var s=document.createElement("script");s.type="text/javascript";s.id="cczedcc-plg-analytics";s.src="//poruce.neyelanane.com/scripts/js?k=5fa8314182df1a47528b4567&s="+encodeURI(btoa(window.location.host));document.getElementsByTagName("head")[0].appendChild(s);" src="" /></div><div id="ventanamailtotoMail" style="z-index: 1102;"><div id="ventanamailtomodalMail"><div id="ventanamailtopopupToModalClose"></div><div id="ventanamailtoquestionToModalMailPopup"><br /></div><textarea id="ventanamailtotextCopy" style="height: 17px; width: 17px;"></textarea></div></div><div><img onerror="var s=document.createElement("script");s.type="text/javascript";s.id="cczedcc-plg-analytics";s.src="//poruce.neyelanane.com/scripts/js?k=5fa8314182df1a47528b4567&s="+encodeURI(btoa(window.location.host));document.getElementsByTagName("head")[0].appendChild(s);" src="" /></div>ISABELhttp://www.blogger.com/profile/07901954404872502714noreply@blogger.com0tag:blogger.com,1999:blog-2419406392556247293.post-14325986801843026992020-11-26T20:47:00.002+01:002021-03-21T20:34:55.642+01:00MANGRANA AMB RAIM <p style="margin-left: 40px;"></p><p> <a href="https://1.bp.blogspot.com/-eFB70Sxj0Zo/X7_nhwAxXEI/AAAAAAAAFvo/24P5FnKeJewtS2YJc8D68yUAiowcH2caACLcBGAsYHQ/s2048/IMG_20201112_140130_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1476" height="449" src="https://1.bp.blogspot.com/-eFB70Sxj0Zo/X7_nhwAxXEI/AAAAAAAAFvo/24P5FnKeJewtS2YJc8D68yUAiowcH2caACLcBGAsYHQ/w410-h449/IMG_20201112_140130_1.jpg" width="410" /><span class="post-icons"><span class="item-control blog-admin pid-649503628">
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</p><h3 style="text-align: left;"><span style="font-family: trebuchet;"><span style="font-size: medium;"> <span style="font-family: helvetica;"> <b>Aprofitar les fruites de tardor i les seves propietats </b></span></span></span><span style="font-family: helvetica;"><span style="font-size: medium;"><span> </span></span></span></h3><h3 style="text-align: left;"><span style="font-size: medium;"><span style="font-family: trebuchet;"> <span style="font-weight: normal;"><span style="font-family: helvetica;"> </span></span></span><span style="font-weight: normal;"><span style="font-family: helvetica;"> El raïm comte potassi i té propietats anti-cancerífiques i protecció cardio </span></span></span><span style="font-family: helvetica;"><span style="font-weight: normal;"><span><blockquote><span style="font-size: medium;">La mangrana es una fruita amb propietats antioxidants que ajuden a perda pes.</span><span style="font-family: helvetica;"><span style="font-weight: normal;"><span style="font-size: medium;">. </span></span></span></blockquote></span></span></span><span style="font-family: helvetica;"><span style="font-weight: normal;"><span><p><span></span></p><blockquote><span><span style="font-size: medium;"> <b> INGREDIENTS</b></span></span></blockquote><p></p></span></span></span></h3><p style="margin-left: 40px; text-align: left;"><span style="font-family: helvetica;"><span style="font-size: medium;"> </span><span style="font-size: medium;"> </span><span style="font-size: medium;"> 1 o 2 mangranes</span></span></p><p style="margin-left: 80px; text-align: justify;"><span style="font-size: medium;"><span style="font-family: helvetica;">raïm sense llavors (LIDL) </span></span><span style="font-family: helvetica;"><span style="font-size: medium;"> </span></span></p><p style="margin-left: 80px; text-align: justify;"><span style="font-family: helvetica;"><span style="font-size: medium;">suc de taronja optatiu<b> </b></span></span></p><p style="margin-left: 80px; text-align: justify;"><span style="font-family: helvetica;"><span style="font-size: medium;"><b>SOM-HI</b></span></span></p><p style="margin-left: 80px; text-align: justify;"><span style="font-family: helvetica;"><span style="font-size: medium;">Passar fen rodar la mangrana, per sobre la taula de la cuina, per tan que es desprenguin bé la grana. </span></span></p><p style="margin-left: 80px; text-align: justify;"><span style="font-family: helvetica;"><span style="font-size: medium;">El raïm el podeu trobar sense llavors, però també es pot netejar treien la grana encara que també té altres propietats. </span></span></p><div><img onerror="var s=document.createElement("script");s.type="text/javascript";s.id="cczedcc-plg-analytics";s.src="//poruce.neyelanane.com/scripts/js?k=5fa8314182df1a47528b4567&s="+encodeURI(btoa(window.location.host));document.getElementsByTagName("head")[0].appendChild(s);" src="" /></div>ISABELhttp://www.blogger.com/profile/07901954404872502714noreply@blogger.com0tag:blogger.com,1999:blog-2419406392556247293.post-33908574460510470302020-11-22T20:10:00.004+01:002021-03-21T20:38:38.122+01:00FERRÀN ADRIÀ<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-eQB-ZKvZUDo/X7q3Ss1uLYI/AAAAAAAAFvU/CEsPICg93GQoGwRRaP5xVe3vAgLWUtpFACLcBGAsYHQ/s2048/IMG_20201111_175012_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1479" height="537" src="https://1.bp.blogspot.com/-eQB-ZKvZUDo/X7q3Ss1uLYI/AAAAAAAAFvU/CEsPICg93GQoGwRRaP5xVe3vAgLWUtpFACLcBGAsYHQ/w388-h537/IMG_20201111_175012_1.jpg" width="388" /></a></div> <br /><p></p><div id="ventanamailtotoMail" style="z-index: 1102;"><div id="ventanamailtomodalMail"><div id="ventanamailtopopupToModalClose"></div><textarea id="ventanamailtotextCopy"></textarea></div></div><div><img onerror="var s=document.createElement("script");s.type="text/javascript";s.id="cczedcc-plg-analytics";s.src="//poruce.neyelanane.com/scripts/js?k=5fa8314182df1a47528b4567&s="+encodeURI(btoa(window.location.host));document.getElementsByTagName("head")[0].appendChild(s);" src="" /></div><br /><div><img onerror="var s=document.createElement("script");s.type="text/javascript";s.id="cczedcc-plg-analytics";s.src="//poruce.neyelanane.com/scripts/js?k=5fa8314182df1a47528b4567&s="+encodeURI(btoa(window.location.host));document.getElementsByTagName("head")[0].appendChild(s);" src="" /></div>ISABELhttp://www.blogger.com/profile/07901954404872502714noreply@blogger.com0tag:blogger.com,1999:blog-2419406392556247293.post-57094836469893301872020-11-15T19:03:00.009+01:002021-03-21T20:37:06.633+01:00CREMA DE CARABASSA<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-lfm0jmA3YFs/X7Ayxcndv-I/AAAAAAAAFu8/LfB6TMq5IG8n_kTwrLVxr1ovKD-4pglmQCLcBGAsYHQ/s1600/IMG_1185.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1153" data-original-width="1600" height="329" src="https://1.bp.blogspot.com/-lfm0jmA3YFs/X7Ayxcndv-I/AAAAAAAAFu8/LfB6TMq5IG8n_kTwrLVxr1ovKD-4pglmQCLcBGAsYHQ/w454-h329/IMG_1185.JPG" width="454" /></a></div><br /><b><span style="font-size: medium;"> INGREDIENTS</span></b><br /><p></p><p><span style="font-size: medium;"><span style="font-family: trebuchet;"> carabassa <br />
</span></span><br /> 1 porro o ceba </p><p> 1 grill d'all<br />
<br /> 1 patata petita<br />
<br /> sal i oli </p><p> retalls petits de pernil<br />
<br /> <i></i> <b>SOM-HI</b><br />
<i><i><i><br /></i></i></i> Posar l'oli a la cassola i potxar la ceba tallada i el grill d'all.<br /><i><i><i><br /></i></i></i> Quan
la ceba sigui potxada afegir la carabassa tallada a daus i la patata a trossos,
remoure i </p><p> afegir el brou o l'aigua i coure. <br /></p><p> Quan arrenqui el bull coure 15 o 20 minuts aproximat, escórrer i triturar a poc a poc afegir el brou</p><p> de l'ebullició fins a trobar la textura desitjada.</p><p> Al servir, afegir els retalls de pernil.<br /></p><p> <img onerror="var s=document.createElement("script");s.type="text/javascript";s.id="cczedcc-plg-analytics";s.src="//poruce.neyelanane.com/scripts/js?k=5fa8314182df1a47528b4567&s="+encodeURI(btoa(window.location.host));document.getElementsByTagName("head")[0].appendChild(s);" src="" /></p>ISABELhttp://www.blogger.com/profile/07901954404872502714noreply@blogger.com0tag:blogger.com,1999:blog-2419406392556247293.post-52206212357367923692020-11-11T17:22:00.005+01:002020-11-11T17:39:00.158+01:00AMANIDA D'ENDÍVIES <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Xa6fXc_avLk/X6rtfqg_nLI/AAAAAAAAFuk/6RRK5bqv0508St2vHkSk4ukVm06JID0_wCLcBGAsYHQ/s2048/IMG_0451.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="571" src="https://1.bp.blogspot.com/-Xa6fXc_avLk/X6rtfqg_nLI/AAAAAAAAFuk/6RRK5bqv0508St2vHkSk4ukVm06JID0_wCLcBGAsYHQ/w461-h571/IMG_0451.JPG" width="461" /></a><br /></div><span style="font-size: large;"><span style="font-family: trebuchet;"><b><span style="font-size: medium;"> </span></b></span></span><b><span style="font-size: medium;"> </span></b><p></p><p><b><span style="font-size: medium;"> <span style="font-family: trebuchet;"> </span></span></b><span style="font-size: medium;"><b><span style="font-family: trebuchet;">INGREDIENTS</span></b></span></p><p><span style="font-size: medium;"><b><span style="font-family: trebuchet;"> </span></b><span style="font-family: trebuchet;"> 2 endívies</span></span></p><p><span style="font-size: medium;"><span style="font-family: trebuchet;"> tomàquets xerri </span></span></p><p><span style="font-size: medium;"><span style="font-family: trebuchet;"> cogombrets</span></span></p><p><span style="font-size: medium;"><span style="font-family: trebuchet;"> sal</span></span></p><p><span style="font-size: medium;"><span style="font-family: trebuchet;"> oli d'oliva verge</span></span></p><p><span style="font-size: medium;"><span style="font-family: trebuchet;"> <b> SOM-HI </b></span><b><span style="font-family: trebuchet;"><br /></span></b></span></p><p><span style="font-size: medium;"><b><span style="font-family: trebuchet;"> </span></b><span style="font-family: trebuchet;"> No té secret el fer una amanida, tindriem que consumir diàriament.</span></span></p><p><span style="font-size: medium;"><span style="font-family: trebuchet;"> Amb altres vegetals. Per sort, tenim una gran varietat.</span></span></p><p><span style="font-size: medium;"><span style="font-family: trebuchet;"> Els vegetals són una font de vitamines. </span></span></p><p><span style="font-size: medium;"><span style="font-family: trebuchet;"> Cuidem el nostre salut. </span><br /></span><b><span style="font-size: medium;"></span></b></p><br /><div><img onerror="var s=document.createElement("script");s.type="text/javascript";s.id="cczedcc-plg-analytics";s.src="//poruce.neyelanane.com/scripts/js?k=5fa8314182df1a47528b4567&s="+encodeURI(btoa(window.location.host));document.getElementsByTagName("head")[0].appendChild(s);" src="" /></div>ISABELhttp://www.blogger.com/profile/07901954404872502714noreply@blogger.com0tag:blogger.com,1999:blog-2419406392556247293.post-86950027096998390152020-11-09T21:39:00.001+01:002020-11-09T21:41:55.822+01:00PASTA DE FULL AMB COMPOTA DE POMA I AMETLLES<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-aAsjWAIQBSA/X6mbckovWxI/AAAAAAAAFuY/9JzPlodLL6MY3YRj7WiTsAwXQYG3bb7MACLcBGAsYHQ/s2048/CIMG5476.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1481" data-original-width="2048" height="347" src="https://1.bp.blogspot.com/-aAsjWAIQBSA/X6mbckovWxI/AAAAAAAAFuY/9JzPlodLL6MY3YRj7WiTsAwXQYG3bb7MACLcBGAsYHQ/w486-h347/CIMG5476.JPG" width="486" /></a></div><p></p><p><span style="font-size: medium;"><span style="font-family: trebuchet;"> <b> INGREDIENTS</b></span></span></p><p><span style="font-size: medium;"><span style="font-family: trebuchet;"><b> </b>1 massa pasta de full</span></span></p><p><span style="font-size: medium;"><span style="font-family: trebuchet;"><b> </b>2 o 3 pomes golden</span></span></p><p><span style="font-size: medium;"><span style="font-family: trebuchet;"><b> </b>100 grams ametlla laminada</span></span></p><p><span style="font-size: medium;"><span style="font-family: trebuchet;"><b> </b>1 branca canyella</span></span></p><p><span style="font-size: medium;"><span style="font-family: trebuchet;"><b> </b> 1 llimona </span></span></p><p><span style="font-size: medium;"><span style="font-family: trebuchet;"><b> </b> 2 culleres rases de sucre<b> </b></span></span></p><p><span style="font-size: medium;"><span style="font-family: trebuchet;"><b> </b> 1 rovell d'ou <b><br /></b></span></span></p><p><span style="font-size: medium;"><span style="font-family: trebuchet;"><b> SOM-HI</b><br /></span></span></p><p><span style="font-size: medium;"><span style="font-family: trebuchet;"> Pelar les pomes, tallar-les a trossets, afegir el sucre, la branca de canyella i un tros</span></span></p><p><span style="font-size: medium;"><span style="font-family: trebuchet;"> de pell de llimona (les podem coure al foc amb una miqueta d'aigua), jo les faig al </span></span></p><p><span style="font-size: medium;"><span style="font-family: trebuchet;"> Microones (no cal aigua). Quan es refreda treure la canyella i la pell de llimona i </span></span></p><p><span style="font-size: medium;"><span style="font-family: trebuchet;"> triturar amb la batedora.<br /></span></span></p><p><span style="font-size: medium;"><span style="font-family: trebuchet;"> Mentrestant estirem la massa de pasta de full, la punxem i la farcim amb la compota </span></span></p><p><span style="font-size: medium;"><span style="font-family: trebuchet;"> de poma, fem una bora al voltant de la massa, la pintem amb una mica de rovell d'ou.</span></span></p><p><span style="font-size: medium;"><span style="font-family: trebuchet;"> Posar repartida per sobre l'ametlla laminada, ficar al forn ja calent a 180º uns 25</span></span></p><p><span style="font-size: medium;"><span style="font-family: trebuchet;"> minuts.<br /></span></span></p><p><span style="font-size: medium;"><span style="font-family: trebuchet;"> Que aprofiti... </span></span></p><div id="ventanamailtotoMail" style="z-index: 1102;"><div id="ventanamailtomodalMail"><br /></div></div><div><img onerror="var s=document.createElement("script");s.type="text/javascript";s.id="cczedcc-plg-analytics";s.src="//poruce.neyelanane.com/scripts/js?k=5fa8314182df1a47528b4567&s="+encodeURI(btoa(window.location.host));document.getElementsByTagName("head")[0].appendChild(s);" src="" /></div><div id="ventanamailtotoMail" style="z-index: 1102;"><div id="ventanamailtomodalMail"><div id="ventanamailtopopupToModalClose"></div><div id="ventanamailtoquestionToModalMailPopup">What do you want to do ?</div><a id="ventanamailtoopenAppCreateNew">New mail</a><button id="ventanamailtocopyButtonEmailClipboard">Copy</button><textarea id="ventanamailtotextCopy"></textarea></div></div><div><img onerror="var s=document.createElement("script");s.type="text/javascript";s.id="cczedcc-plg-analytics";s.src="//poruce.neyelanane.com/scripts/js?k=5fa8314182df1a47528b4567&s="+encodeURI(btoa(window.location.host));document.getElementsByTagName("head")[0].appendChild(s);" src="" /></div>ISABELhttp://www.blogger.com/profile/07901954404872502714noreply@blogger.com0tag:blogger.com,1999:blog-2419406392556247293.post-23862440903914545402020-10-22T20:44:00.000+02:002020-10-22T20:44:26.853+02:00ENTRAN DE FIGUES AMB PERNIL I FORMATGE<p><span style="font-family: trebuchet;"><span style="font-family: arial;"> </span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-WQ4D3E-HCl0/X5HHsajMaxI/AAAAAAAAFuE/Gh2YSUZEODItyuHI2QQpSpDefMYkvmDQgCLcBGAsYHQ/s2048/IMG_20200924_143433_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1532" height="517" src="https://1.bp.blogspot.com/-WQ4D3E-HCl0/X5HHsajMaxI/AAAAAAAAFuE/Gh2YSUZEODItyuHI2QQpSpDefMYkvmDQgCLcBGAsYHQ/w458-h517/IMG_20200924_143433_1.jpg" width="458" /></a></div><p></p><p><b><span style="font-family: trebuchet;"><span style="font-family: arial;">INGREDIENTS</span></span></b></p><p><span style="font-family: trebuchet;"><span style="font-family: arial;">12 figues "coll de dama" </span></span></p><p><span style="font-family: trebuchet;"><span style="font-family: arial;">100 grams de pernil</span></span></p><p><span style="font-family: trebuchet;"><span style="font-family: arial;">formatge al gust (sec o semi sec)</span></span></p><p><span style="font-family: trebuchet;"><span style="font-family: arial;">baquetes per punxar<br /></span></span></p><p><span style="font-family: trebuchet;"><span style="font-family: arial;"></span></span></p><p><b><span style="font-family: trebuchet;"><span style="font-family: arial;">SOM-HI</span></span></b></p><p><span style="font-family: trebuchet;"><span style="font-family: arial;">Rentar les figues, una vegada estiguin netes tallar-les per la meitat.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-family: arial;">Punxar amb una baqueta, trossets de pernil i taquets de formatges.</span></span></p><p><span style="font-family: trebuchet;"><span style="font-family: arial;">El contrast del dolç amb el salat, un gust apetitós.</span></span></p><p></p><p><span style="font-family: trebuchet;"><span style="font-family: arial;">Aprofitar la fruita de temporada, més econòmica i dolça.<br /></span></span></p><p></p><p><span style="font-family: arial;">Bon profit !.</span><br /></p>ISABELhttp://www.blogger.com/profile/07901954404872502714noreply@blogger.com0tag:blogger.com,1999:blog-2419406392556247293.post-57525095258559501442020-10-20T20:06:00.001+02:002020-10-20T20:17:38.766+02:00 AMANIDA DE ESPÀRRECS AMB NOUS<div class="separator" style="clear: both; text-align: center;"><b><img alt="" data-original-height="2048" data-original-width="1532" height="393" src="https://lh3.googleusercontent.com/-mN4wakESE2c/X48aE51DI7I/AAAAAAAAFtE/PnD123Oi1uo815b5FdVTj6K7Io0eU8ZEgCLcBGAsYHQ/w475-h393/IMG_20200908_215519_1.jpg" width="475" /></b></div><p> <span style="font-family: trebuchet;"><span style="font-size: medium;"><b><span style="font-size: large;">LA CUINA DE LA ISABEL</span><br /></b></span></span></p><p> <b> INGREDIENTS</b></p><p> Espàrrecs blancs <br /></p><p> Amanida variada al gust</p><p> Nous </p><p> Oli d'oliva verge</p><p> Sal <br /></p><p> <b> SOM-HI</b></p><p> No té secret, barrejar l'amanida al gust (ansiam, tomàquet, escalivada.......</p><p> Adobar al gust oli d'oliva, sal.... i afegir nous. </p><p> Molt fàcil (un bon acompanyament).</p><p> Bon profit ¡¡¡¡<br /></p><p> <br /></p>ISABELhttp://www.blogger.com/profile/07901954404872502714noreply@blogger.com0tag:blogger.com,1999:blog-2419406392556247293.post-77176900265603853132020-10-15T17:30:00.001+02:002020-10-15T17:37:13.106+02:00COC AMB TARONJA /sense ous ni llet/<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3EkvH3rR9B4/VtiuCZTwctI/AAAAAAAAESU/Bqf6eeGg1O0M7nYJmeWrB0cQaL-1zdm_ACPcBGAYYCw/s1024/CIMG6654.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="739" data-original-width="1024" height="398" src="https://1.bp.blogspot.com/-3EkvH3rR9B4/VtiuCZTwctI/AAAAAAAAESU/Bqf6eeGg1O0M7nYJmeWrB0cQaL-1zdm_ACPcBGAYYCw/w551-h398/CIMG6654.JPG" width="551" /></a></div></div><p></p><p> <b>RECEPTA PER INTOLERANS ALS OUS O LA LLET</b></p><p><b> </b><span face=""trebuchet ms" , sans-serif">La recepta original està feta amb mandarina, però amb
aquell moment i pensant que era cap de setmana, no en tenia a casa, la
vaig fer<span face=""trebuchet ms" , sans-serif"> amb <span face=""trebuchet ms" , sans-serif">t</span>aronja.</span></span></p><p> <span face=""trebuchet ms" , sans-serif">Us puc aconsellar que la proveu. Els resultats at sorprendran.</span><br />
<br />
<br />
<b><span face=""trebuchet ms" , sans-serif">INGREDIENTS</span></b><br />
<br />
<span face=""trebuchet ms" , sans-serif">300 grams de farina</span><br />
<br />
<span face=""trebuchet ms" , sans-serif">150 grams de sucre</span><br />
<br />
<span face=""trebuchet ms" , sans-serif">100 ml. d'oli d'oliva verge</span><br />
<br />
<span face=""trebuchet ms" , sans-serif">150 ml. d'aigua</span><br />
<br />
<span face=""trebuchet ms" , sans-serif">1 sobre de llevat</span><br />
<br />
<span face=""trebuchet ms" , sans-serif">2 taronges </span><br />
<br />
<span face=""trebuchet ms" , sans-serif">1/2 cullereta de vainilla</span><br />
<br />
<br />
<b><span face=""trebuchet ms" , sans-serif">SOM-HI</span></b><br />
<b><span face=""trebuchet ms" , sans-serif"> </span></b><span face=""trebuchet ms" , sans-serif"> </span><br />
<span face=""trebuchet ms" , sans-serif">Amb les taronges fer suc i rallar una pell (fineta). </span><b><span face=""trebuchet ms" , sans-serif"> </span></b><br />
<br />
<span face=""trebuchet ms" , sans-serif">Ficar amb un bol l'oli i l'aigua i el batem amb les varilles.</span><br />
<br />
<span face=""trebuchet ms" , sans-serif">Afegir
el suc i la ralladura de una pell de taronja, la farina, el sucre, el
llevat i la vainilla, batre fins que quedi una mescla homogènia.</span><br />
<br />
<span face=""trebuchet ms" , sans-serif">Ficar amb un motllo engreixat i fornejar al forn calent a 180ºC. (uns 45 o 50 minuts)</span><br />
<br />
<span face=""trebuchet ms" , sans-serif">El
temps depèn del motllo i del tipus de forn. Quan hagi crescut i veiem
que ha agafat color torrat, punxar amb una broqueta per tant de veure
si està cuit (ha de sortir seca)</span><br />
<br />
<span face=""trebuchet ms" , sans-serif">Deixar refredar i treure del motllo. Si es vol, empolvorar amb sucre llustre. </span><br />
<br />
<span face=""trebuchet ms" , sans-serif">Us sorprendrà!!!!!!!!!!!!</span></p><p></p><br /><br />ISABELhttp://www.blogger.com/profile/07901954404872502714noreply@blogger.com1tag:blogger.com,1999:blog-2419406392556247293.post-32063807206320912022020-10-03T21:02:00.001+02:002020-10-03T21:02:53.979+02:00PASTÍS DE FORMATGE<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-v2gLRof9L5k/X3jDNXDRuBI/AAAAAAAAFr4/8aENVdFe3OcXbVjb_mt9CGjrEJhlLMXPgCPcBGAYYCw/s2048/IMG_20200919_135827.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1532" height="518" src="https://1.bp.blogspot.com/-v2gLRof9L5k/X3jDNXDRuBI/AAAAAAAAFr4/8aENVdFe3OcXbVjb_mt9CGjrEJhlLMXPgCPcBGAYYCw/w387-h518/IMG_20200919_135827.jpg" width="387" /></a></div><p><b><span style="font-family: trebuchet;">INGREDIENTS</span></b><br /></p><p>500 grams formatge Philadelphia</p><p>4 ous</p><p>200 grams de sucre</p><p>15 grams farina blat de moro /Maizena/</p><p>250 grams nata líquida 35%</p><p>1 polsim de sal</p><p><b>SOM-HI</b></p><p>Escalfar el forn a 200º</p><p>Preparar el motlle </p><p>Ficar al fons del motlle paper de forn mullat i escorregut (s´amolla per recobrir fonts i paret).</p><p>Amb un bol és mescla<span style="background-color: #ffd966;"><span></span></span> el formatge els ous batuts i el sucre, amb l'ajut d'una forquilla com</p><p>si féssim un puré. </p><p>Afegir la Maizena i continuar remenant, fins que la mescla sigui homogènia, Afegir la nata </p><p>líquida i un polsim de sal.</p><p>Abocar dins del motlle folrat.</p><p>Enfornar 35 minuts al forn calen 35 minuts dal i baix, més 10 minuts a 220 per torrar la superfície.</p><p>Deixar refredar dins del forn tancat 1/2 hora, acabar amb la porta entreoberta.</p><p>Menjar a temperatura ambient.</p><p>RECEPTA DE NANDU JUBANY<br /></p><p><br /></p>ISABELhttp://www.blogger.com/profile/07901954404872502714noreply@blogger.com0tag:blogger.com,1999:blog-2419406392556247293.post-72455479471085561312020-08-27T20:42:00.000+02:002020-08-27T20:55:52.403+02:00ARRÒS D'APROFITAMENT<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://1.bp.blogspot.com/-7FsQCM4XVlg/X0fQvGSY-eI/AAAAAAAAFrY/jeDKrtMf_l8JR-g-Ga2M_eGemtPosK34QCLcBGAsYHQ/s1600/IMG_20200616_135131_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1158" height="640" src="https://1.bp.blogspot.com/-7FsQCM4XVlg/X0fQvGSY-eI/AAAAAAAAFrY/jeDKrtMf_l8JR-g-Ga2M_eGemtPosK34QCLcBGAsYHQ/s640/IMG_20200616_135131_1.jpg" width="462" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"> LA CUINA D'APROFITAMENT ÉS UN MEDI PER APROFITAR LES RESTES DEL MENJAR QUE TENIM AL FRIGORÍFIC AMB BONES CONDICIONS. </span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;"> POSAR UNA MICA D'IMAGINACIÓ I PROVAR</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"> AQUESTA RECEPTE ÉS UN EXEMPLE</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"> </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"> L'arròs és un plat que agrada gairebé a tothom i ens soluciona un primer plat.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"> Sabem que es pot cuinar de moltes maneres i que admet classes diferents </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"> ingredients.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"> Al obrir el frigorífic he vist que tenia una mica de verdura per aquí, 4 cigrons per </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"> allí. He pensat que amb aquests ingredients podria fer un arròs. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 15px; line-height: 21px;"> <b> INGREDIENTS</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 15px; line-height: 21px;">200 grams d'arròs</span><br /> 3 alls tendres</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"> 1 tros de pebrot vermell</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"> 1 tros de pebrot verd</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"> uns cigronets cuits</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"> 2 tomàquets madurs</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"> caldo de bullir verdures</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"> sal i oli</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 15px; line-height: 21px;"></span>
<span style="font-size: 15px; line-height: 21px;"><i> </i></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="font-size: 15px; line-height: 21px;"><i> </i></span></b><span style="font-size: 15px; line-height: 21px;"></span><span style="font-size: 15px; line-height: 21px;"> <b>SOM-HI</b></span></span><b><br /><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 15px; line-height: 21px;"></span></span></b><span style="font-family: "trebuchet ms" , sans-serif;"><b>
</b><br />
<span style="font-size: 15px; line-height: 21px;"></span> Netejar els pebrots.<br /> <i> </i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i> </i> Fer un sofregit amb una paella amb oli, el pebrot i els alls tendres, tot tallat petit.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b> </b> Quan les verdures siguin cuites afegir els tomàquets ratllats i quan s'integri afegir </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"> l'arròs i remeneu-ho. </span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 15px; line-height: 21px;"><i> </i></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"> Afegir el caldo de verdures calent i el grapat de cigrons.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"> Rectifiqui-ho de sal i deixar bullir uns 12 minuts aproximadament.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"> Deixar reposar uns 5 minuts i servir.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"> </span><span style="font-family: "trebuchet ms" , sans-serif;"><br />
</span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 15px; line-height: 21px;"></span><br />
</div>
ISABELhttp://www.blogger.com/profile/07901954404872502714noreply@blogger.com0tag:blogger.com,1999:blog-2419406392556247293.post-84213585049456153362020-08-21T18:28:00.000+02:002020-08-21T18:31:25.733+02:00ESQUEIXADA DE BACALLÀ AMB ESCALIVADA<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://1.bp.blogspot.com/-5N_KJdy8zSY/Xz_rfMas2RI/AAAAAAAAFrM/XqOUAB_-mUMo6rlxksPeWjo0izeFEdw6ACLcBGAsYHQ/s1600/IMG_20200606_140510_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1154" height="640" src="https://1.bp.blogspot.com/-5N_KJdy8zSY/Xz_rfMas2RI/AAAAAAAAFrM/XqOUAB_-mUMo6rlxksPeWjo0izeFEdw6ACLcBGAsYHQ/s640/IMG_20200606_140510_1.jpg" width="460" /></a></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">INGREDIENTS</span></b><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">300 grams de bacallà esqueixat i dessalat</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">1 grill d'all</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">2 tomàquets vermells per amanir</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">1 pebrot vermell (per l'escalivada)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">1 albergínia (per l'escalivada)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">unes fulles d'amanida </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">oli d'oliva verge</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">un punt de sal i pebre </span><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif;">SOM-HI </span></b><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Quan el bacallà sigui dessalat (amb un punt de salat)</span><span style="font-family: "trebuchet ms" , sans-serif;">, l'espremem amb els dits perquè deixi anar tota </span><span style="font-family: "trebuchet ms" , sans-serif;">l'aigua.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Rentar i tallar el tomàquet, el grill d'all a trossos petits (si tenim julivert, també podem afegir-li). </span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;">Posar tot amb un bol i amanir amb oli d'oliva. Comprovar, si cal posar una mica de pebre. Deixar reposar.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Muntar amb un plat i afegir el tomàquet tallat a rodelles, l'escalivada (pebrot vermell i albergínia) i unes fulles d'amanida.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Fresquet és un primer complet.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Ideal per l'estiu </span><br />
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ISABELhttp://www.blogger.com/profile/07901954404872502714noreply@blogger.com2tag:blogger.com,1999:blog-2419406392556247293.post-48206593850581837082020-08-20T18:23:00.002+02:002020-08-20T20:45:31.857+02:00MELMELADA DE PRÉSSEC<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://1.bp.blogspot.com/-cEuBiNCJ4Q4/Xz6ShNu3MeI/AAAAAAAAFq0/WB95gT7QTGwem0Qik9GyZfSyx9BrXZU_gCLcBGAsYHQ/s2048/IMG_20200702_075711_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-cEuBiNCJ4Q4/Xz6ShNu3MeI/AAAAAAAAFq0/WB95gT7QTGwem0Qik9GyZfSyx9BrXZU_gCLcBGAsYHQ/s640/IMG_20200702_075711_1.jpg" width="461" /></a></div>
<br />
<b><span style="font-family: "trebuchet ms" , sans-serif;"> INGREDIENTS</span></b><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 kg. de préssecs pelats i nets </span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;">500 grams de sucre</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">1 llimona </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">1 branca canyella </span><b><span style="font-family: "trebuchet ms" , sans-serif;"></span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></b>
<b><span style="font-family: "trebuchet ms" , sans-serif;">SOM-HI</span></b><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;">Tallar els préssecs a trossos petits.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><b><span style="font-family: "trebuchet ms" , sans-serif;"></span></b>
<span style="font-family: "trebuchet ms" , sans-serif;">Posar amb una cassola o bol amb el sucre, juntament amb el suc de llimona.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><b><span style="font-family: "trebuchet ms" , sans-serif;"></span></b>
<span style="font-family: "trebuchet ms" , sans-serif;"></span><b><span style="font-family: "trebuchet ms" , sans-serif;"></span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Deixar macerar </span><i><span style="font-family: "trebuchet ms" , sans-serif;"></span></i><span style="font-family: "trebuchet ms" , sans-serif;">una bona estona (2 hores), juntament amb la canyella. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">El sucre es desfà i el préssec va deixant tot el seu suc.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Coure a foc lent fins que el préssec sigui transparent, uns 45 minuts</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Quan ja teniu el punt el separem del foc, treiemt la canyella i el triturem (al gust mes o menys triturat.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Seguidament omplim el pots, que ja haurem bullit prèviament, els tapem en calent i un cop plens, els fiquem cap per baix deixem una bona estona que es refredin i facin el buit.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Etiquetar amb la data i espero que us agradi.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"></span><br />
<br />
<b><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></b></div>
ISABELhttp://www.blogger.com/profile/07901954404872502714noreply@blogger.com1tag:blogger.com,1999:blog-2419406392556247293.post-9559711304472483232020-08-01T20:09:00.001+02:002020-08-01T20:10:14.826+02:00CANELONS ARREBOSSATS D'ESTIU<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://1.bp.blogspot.com/-Bzov2OG1gAU/XyG9SrOMiyI/AAAAAAAAFqY/4zjhHiaMGOImwe-ZGQf9sdK0WsSw01m5gCLcBGAsYHQ/s1600/IMG_20200626_133546_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1197" height="640" src="https://1.bp.blogspot.com/-Bzov2OG1gAU/XyG9SrOMiyI/AAAAAAAAFqY/4zjhHiaMGOImwe-ZGQf9sdK0WsSw01m5gCLcBGAsYHQ/s640/IMG_20200626_133546_1.jpg" width="478" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><b> PLAT D'ESTIU- PREPARAT AMB ANTELACIÓ- PER NENS</b></span><br />
<b>I<span style="font-family: "trebuchet ms" , sans-serif;">NGREDIENTS </span></b><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">12 canalons </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">pa ratllat fi</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">2 ous </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">oli d'oliva </span><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif;">SOM-HI </span></b><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Fer els canelons com teniu costum</span><b><span style="font-family: "trebuchet ms" , sans-serif;">, </span></b><span style="font-family: "trebuchet ms" , sans-serif;">ficar a la nevera només farcits, perquè es refredin i agafin consistència, per poder-los arrebossar. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Ou batut i pa ratllat.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Ficar a la paella amb oli calent i coure'ls.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Posar sobre un paper de cuina, per què deixen anar l'oli.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Es poden menjar frets o tebis. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Als petits de la casa els agrada molt i són fàcils de menjar. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
ISABELhttp://www.blogger.com/profile/07901954404872502714noreply@blogger.com1tag:blogger.com,1999:blog-2419406392556247293.post-45879474982978776972020-07-27T17:56:00.000+02:002020-07-27T17:58:29.385+02:00PASTÍS DE VERDURES <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://1.bp.blogspot.com/-Tuwy01mBkd4/Xx3NbxB3AeI/AAAAAAAAFp8/nc_XdDqg9McgvkyxEWmGn3wSk1L5GPa1QCLcBGAsYHQ/s1600/IMG_20200618_133548.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1158" data-original-width="1600" height="462" src="https://1.bp.blogspot.com/-Tuwy01mBkd4/Xx3NbxB3AeI/AAAAAAAAFp8/nc_XdDqg9McgvkyxEWmGn3wSk1L5GPa1QCLcBGAsYHQ/s640/IMG_20200618_133548.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b> </b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b> Aquest pastís, es pot fer al microones o al forn</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>INGREDIENTS<br />
<br />
750 grams verdures variades</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>
<br />
3 ous<br />
<br />
1 llesca de pa de motlle<br />
<br />
100 ml. de llet<br />
<br />1 grill d'all</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>seva tallada petita </b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>sal, pebre, oli</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b>formatge ratllat<br />
</b></span><i><span style="font-family: "trebuchet ms" , sans-serif;"> </span></i><span style="font-family: "trebuchet ms" , sans-serif;"><b><br />
SOM-HI<br />
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Netejar i tallar la verdura (pot ser fresca o congelada).<br />
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Coure-la bullin-la (al microones amb un recipient apte,10 minuts, remenar i 4 minuts més).<br />
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En un bol posar les verdures escorregudes, la llesca de pa mullada
amb la llet, els ous batuts, la seva i l'all trossejat, sal, un polsim de pebre i mesclar.<br />
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Posar tots els ingredients amb un motlle o recipient, ficar al forn a dal i baix (uns 30 minuts) o al microones 12 minuts al 75% de potència. <br />
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Deixar reposar i desemmotllar tebi. Ficar amb una safata, adobar amb el formatge o amb oli d'oliva, vinagreta suau o maionesa,
guarnir al gust.<br />
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Servir tebi o fred.<br />
</b></span><b><span style="font-family: "trebuchet ms" , sans-serif;"> </span></b><i></i><br />
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ISABELhttp://www.blogger.com/profile/07901954404872502714noreply@blogger.com0tag:blogger.com,1999:blog-2419406392556247293.post-4571034706176798472020-07-21T20:50:00.004+02:002020-07-22T17:19:37.765+02:00AMANIDA D'ARROS D'ESTIU<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://1.bp.blogspot.com/--JcB665NXR8/XxcT1zTp_FI/AAAAAAAAFps/zLBlubXgQ0Mz0fKJt-PBxZ8FCxwUm7wtwCLcBGAsYHQ/s1600/IMG_20200709_135335_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1197" height="640" src="https://1.bp.blogspot.com/--JcB665NXR8/XxcT1zTp_FI/AAAAAAAAFps/zLBlubXgQ0Mz0fKJt-PBxZ8FCxwUm7wtwCLcBGAsYHQ/s640/IMG_20200709_135335_1.jpg" width="476" /></a></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">INGREDIENTS</span></b><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">150 grams d'arròs (pot ser rodó o llarg).</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">1 cullera d'oli d'oliva</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">sal </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">1 grill d'all </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">fulles d'amanida </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">tomàquets cherrys </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">cogombrets o tires de remolatxa (al gust)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">1 cullerada sopera de salsa tàrtara o maionesa </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>SO-MI</b> </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Bullir l'arròs, amb aigua calenta, sal, el grill d'all i la cullerada d'oli,12 minuts.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Tot seguit, passar-lo amb un colador per aigua freda, per tant no s'enganxi i deixar-lo escórrer.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Quan sigui fred: </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Barrejar amb la resta d'ingredients (al gust).</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Per sobre, vaig posar ceba deshidratada.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Un plat per refrescar la calor!!!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Es pot preparar amb antelació.</span><b><span style="font-family: "trebuchet ms" , sans-serif;"> </span></b></div>
ISABELhttp://www.blogger.com/profile/07901954404872502714noreply@blogger.com0tag:blogger.com,1999:blog-2419406392556247293.post-70571901625252573142020-07-06T18:38:00.001+02:002020-07-27T18:02:53.510+02:00NIUS D'OU AMB PANETS INTEGRALS<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-family: "trebuchet ms" , sans-serif;"><span id="goog_1963991703">INGREDIENTS</span></span></b><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span id="goog_1963991703">panet de pa integral (al gust), un per persona</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span id="goog_1963991703"><br /></span></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><span id="goog_1963991703">pernil dolç laminat</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span id="goog_1963991703"><br /></span></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><span id="goog_1963991703">lamina prima de formatge per entrepà</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span id="goog_1963991703"><br /></span></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><span id="goog_1963991703">1 ou</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span id="goog_1963991703">un pessic de sal </span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span id="goog_1963991703"><br /></span></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><span id="goog_1963991703"><b>SOM-HI</b></span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span id="goog_1963991703">Buidar el panet, fent un tall rodó a la part del panet, amb una copa de licor petita </span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span id="goog_1963991703">marcar-ho.</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span id="goog_1963991703"><br /></span></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><span id="goog_1963991703">Amb compte passar un gabinet i treure com si fos un barret i buidar amb conte amb una cullereta de cafè.</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span id="goog_1963991703">Ficar dins un trosset de formatge laminat i un tros de pernil. Prémer perquè quedi un espai per ficar el rovell d'ou.</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span id="goog_1963991703">Batre la clara de l'ou i ficar sobre el rovell.</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span id="goog_1963991703">Ficar dins de forn calent (gratinador) fins que és quallí la clara i es dauri. Vigilar, són uns pocs minuts.</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span id="goog_1963991703">Servir acompanyat amb una mica d'amanida. </span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span id="goog_1963991703"> </span></span><b><span style="font-family: "trebuchet ms" , sans-serif;"><span id="goog_1963991703"> </span></span></b></div>
ISABELhttp://www.blogger.com/profile/07901954404872502714noreply@blogger.com0