tag:blogger.com,1999:blog-50168254447834457282024-03-15T07:00:34.488+01:00Cuinem?CRISTINAhttp://www.blogger.com/profile/13943785746721151513noreply@blogger.comBlogger1080125tag:blogger.com,1999:blog-5016825444783445728.post-86697895385264060492024-03-15T07:00:00.028+01:002024-03-15T07:00:00.132+01:00Abadejo en carxofes<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRcUSfQWdLJ8lkoc4Owkyk2OwCAeUBtzDGTRrRIQATtE_BlIQQF9FjYmUCJR20OuL7iC2V_OdDpVatTkaXXmtTQpSS7JbomJoyEHn4wq9CmIoEkjb1Gt03N-9t4pAeBdeXhsg7Xsz8qbp2kJ0TQ5nyM58PZZW84H4Hbw1AtHt5o6MUbtCKTZ4Wfrt4bE/s684/Abadejo%20en%20carxofes%20-%20cristina%20cuinem%20(3).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="516" data-original-width="684" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRcUSfQWdLJ8lkoc4Owkyk2OwCAeUBtzDGTRrRIQATtE_BlIQQF9FjYmUCJR20OuL7iC2V_OdDpVatTkaXXmtTQpSS7JbomJoyEHn4wq9CmIoEkjb1Gt03N-9t4pAeBdeXhsg7Xsz8qbp2kJ0TQ5nyM58PZZW84H4Hbw1AtHt5o6MUbtCKTZ4Wfrt4bE/w640-h482/Abadejo%20en%20carxofes%20-%20cristina%20cuinem%20(3).png" width="640" /></a></div><p></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="color: #990000;"><span></span></span></b></p><a name='more'></a><b><span style="color: #990000;">Ingredients:<o:p></o:p></span></b><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">8 lloms d’abadejo<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">8 carxofes<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">2 cebes
grosses<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">½ primentó
roig<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1 tomaca<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1 dent d’all<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">200ml caldo
verdura<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Farina de
cigrons<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Oli d’auliva<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Sal<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Pebre negre<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="color: #990000;">Preparació:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Si ho feu en
abadejo salat, dessalarem l’abadejo la nit abans canviant-li 3 vegades l’aigua.
Si no, no cal fer aquest pas.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Pelarem les
cebes i les tallarem a juliana.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Ratllarem la
tomaca.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Netejarem lo
primentó i tallarem a daus.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">A una
cassola posarem un bon xorro d’oli i sofregirem la ceba, lo primentó, la tomaca
i la dent d’all.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Passarem l’abadejo
per la farina de cigrons i lo fregirem volta i volta.<o:p></o:p></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ2s9siomOmCagOkWlBPKvOee3UyCT4rCrHEa6ExV9V4dO0kEeNICg1EbHZGKgNP6AHXQ_I-rteoKJox9i7Yj-D3422veH8fQi6jHKBsI5IX-zxv3HNKLSCDongpReqvaNb-z3PN5PI5RjVns4g7_KZ0E8GOmZDvNpK97qkCKhp6Gypd9iG4SJSreHcG8/s617/Abadejo%20en%20carxofes%20-%20cristina%20cuinem%20(4).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="469" data-original-width="617" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ2s9siomOmCagOkWlBPKvOee3UyCT4rCrHEa6ExV9V4dO0kEeNICg1EbHZGKgNP6AHXQ_I-rteoKJox9i7Yj-D3422veH8fQi6jHKBsI5IX-zxv3HNKLSCDongpReqvaNb-z3PN5PI5RjVns4g7_KZ0E8GOmZDvNpK97qkCKhp6Gypd9iG4SJSreHcG8/w400-h304/Abadejo%20en%20carxofes%20-%20cristina%20cuinem%20(4).png" width="400" /></a></div><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Pelarem les
carxofes i les tallarem a galls.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Quan ja
estigue lo sofregit fet, afegirem les carxofes, salpebrarem i saltejarem uns 5
minuts.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivjDvcodJM5Tt7aRV5-_fjwIDMPE9MjmhnWG5REMSnP1RnwGbKgsrU2wNJy0IQ5IcKNzc5hhMFSMNTGJhhIJqsUKYK4mfhKcb8_knclCbXaYk39zgaf9kdlqy6BzCoFVORKXjeijolIVfAfDc3brs3fXPTBuyNoOOV2Xvnck0wErv3a4pLEyO47gFUjxs/s670/Abadejo%20en%20carxofes%20-%20cristina%20cuinem%20(5).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="551" data-original-width="670" height="329" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivjDvcodJM5Tt7aRV5-_fjwIDMPE9MjmhnWG5REMSnP1RnwGbKgsrU2wNJy0IQ5IcKNzc5hhMFSMNTGJhhIJqsUKYK4mfhKcb8_knclCbXaYk39zgaf9kdlqy6BzCoFVORKXjeijolIVfAfDc3brs3fXPTBuyNoOOV2Xvnck0wErv3a4pLEyO47gFUjxs/w400-h329/Abadejo%20en%20carxofes%20-%20cristina%20cuinem%20(5).png" width="400" /></a></div><p></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0QOCQmssOnvsmU6nPXmEsZj5NlZ4DlAMXKPMaQW-0Sh0Znd-EdcJsMBMzOWvSjiXcbjoHCc8kK7ScUj6ZTRbLwmyg1KsXFjGmlZ_s8SpqHpi70NAFoQczVvZ7kPMwb1tGyHOMY0Y0uuXsdahrcYnkRKzW_3bzwlI2-bzhBh64NUPSJ_Scu9zwBYrI1Ok/s677/Abadejo%20en%20carxofes%20-%20cristina%20cuinem%20(7).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="513" data-original-width="677" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0QOCQmssOnvsmU6nPXmEsZj5NlZ4DlAMXKPMaQW-0Sh0Znd-EdcJsMBMzOWvSjiXcbjoHCc8kK7ScUj6ZTRbLwmyg1KsXFjGmlZ_s8SpqHpi70NAFoQczVvZ7kPMwb1tGyHOMY0Y0uuXsdahrcYnkRKzW_3bzwlI2-bzhBh64NUPSJ_Scu9zwBYrI1Ok/w400-h303/Abadejo%20en%20carxofes%20-%20cristina%20cuinem%20(7).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">A
continuació afegirem lo caldo de verdura i l’abadejo.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIhFad62nxjCZ2maY4uzNAFqJr8Lz6uePS0G-wAbavM5YFSZ6lBxruIUicCN8qRxh7AhxkbViSvcqMxwxFna1GwAlGOqcS0WrpWNNCKGTWz_owExnENVkLHIC1sySVE10eClU6W5bNri5OVNxMpGy5hfNRVSURTUJk_Vwxy27EFsTVo-FcrgStkZauoII/s671/Abadejo%20en%20carxofes%20-%20cristina%20cuinem%20(6).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="562" data-original-width="671" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIhFad62nxjCZ2maY4uzNAFqJr8Lz6uePS0G-wAbavM5YFSZ6lBxruIUicCN8qRxh7AhxkbViSvcqMxwxFna1GwAlGOqcS0WrpWNNCKGTWz_owExnENVkLHIC1sySVE10eClU6W5bNri5OVNxMpGy5hfNRVSURTUJk_Vwxy27EFsTVo-FcrgStkZauoII/w400-h335/Abadejo%20en%20carxofes%20-%20cristina%20cuinem%20(6).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Ho dixarem
coure a foc lent uns 25-30 minuts.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Després
dixarem reposar una mica i ja podrem servir.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj57dXpj9rifF9yw29XJup3ZqtUXjwFUywkFBMC8drfstyTDDZhMAPDuxPdqMVqlUwSxBOxsBG-w0EisC4q0PWBvkTcRgZU8zZptGXmaMq0nABFSIfkrCJ49kjzIIh_tXLndcgZI7zPgUKk2B1NBmzhHh_rDDVydr-yrpZoeNRiAEZdWwXfUjqmiSx7vg/s676/Abadejo%20en%20carxofes%20-%20cristina%20cuinem%20(2).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="505" data-original-width="676" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj57dXpj9rifF9yw29XJup3ZqtUXjwFUywkFBMC8drfstyTDDZhMAPDuxPdqMVqlUwSxBOxsBG-w0EisC4q0PWBvkTcRgZU8zZptGXmaMq0nABFSIfkrCJ49kjzIIh_tXLndcgZI7zPgUKk2B1NBmzhHh_rDDVydr-yrpZoeNRiAEZdWwXfUjqmiSx7vg/w640-h478/Abadejo%20en%20carxofes%20-%20cristina%20cuinem%20(2).png" width="640" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Aquests és un
d’aquells plats que està més bo l’endemà.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhclrPR5CiIlGBa2DPHH8VbhvaL9fRhIk1oHKPJGR8ettaY3LTO-AM8m-4GxJFM-mMvPVv4uQHy-M6zjFzU6x7ZPAQRF9c9JfR-j8ox5MASiSo37t6WaWM_z-pKnJhU8dl45CGrzwFxSzmJs6FG-23eE2qjyq9XreFenS9bYEw3VbPHJ40tCMljnYmduGo/s669/Abadejo%20en%20carxofes%20-%20cristina%20cuinem%20(1).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="518" data-original-width="669" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhclrPR5CiIlGBa2DPHH8VbhvaL9fRhIk1oHKPJGR8ettaY3LTO-AM8m-4GxJFM-mMvPVv4uQHy-M6zjFzU6x7ZPAQRF9c9JfR-j8ox5MASiSo37t6WaWM_z-pKnJhU8dl45CGrzwFxSzmJs6FG-23eE2qjyq9XreFenS9bYEw3VbPHJ40tCMljnYmduGo/w640-h496/Abadejo%20en%20carxofes%20-%20cristina%20cuinem%20(1).png" width="640" /></a></div><p></p>CRISTINAhttp://www.blogger.com/profile/13943785746721151513noreply@blogger.com0tag:blogger.com,1999:blog-5016825444783445728.post-46426729807078440042024-03-07T07:00:00.052+01:002024-03-07T07:00:00.263+01:00Un llibre, una recepta (73). Tofu fregit en citronella , all i pebre negre<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7coTdO0xq2PW2Obj3927vU4mu-O1_PzAipmJPImJx8oivB5Se9MtOGhhs92xEvR9JtY1csUk42hkhr1EPETpaPxzrc3k5JYuweOvlc45RYWb8TBOUFY14qjnCCSz_0f3euFAZw84oCprit8HZlUesp6NKUxD9-axv8f0-ksNd7bl_0paqW60xfkO3YI/s681/Tofu%20fregit%20en%20citronella%20,%20all%20i%20pebre%20negre%20-%20cristina%20cuinem%20(1).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="554" data-original-width="681" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7coTdO0xq2PW2Obj3927vU4mu-O1_PzAipmJPImJx8oivB5Se9MtOGhhs92xEvR9JtY1csUk42hkhr1EPETpaPxzrc3k5JYuweOvlc45RYWb8TBOUFY14qjnCCSz_0f3euFAZw84oCprit8HZlUesp6NKUxD9-axv8f0-ksNd7bl_0paqW60xfkO3YI/w640-h520/Tofu%20fregit%20en%20citronella%20,%20all%20i%20pebre%20negre%20-%20cristina%20cuinem%20(1).png" width="640" /></a></div><span style="text-align: justify;"><p>Lo llibre d’aquest mes mos porta a Vietnam. Va ser un regal que me va
fer Imma uns anys abans de que jo visités el país. Tinc la sort de tenir amics
que viatgen i saben que m’agrada la cuina d’arreu. Sempre pensen en mi.
Gràcies!</p></span><p></p><a name='more'></a><p></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><i><u>Vietnamese Favourites</u></i>
de Wendy Hutton és un xicotet llibre en una selecció de les receptes més
conegudes.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEyQ33XsxrKUJ7nnjPwnTRC8HU3D6SQGlEYebFvTE2hHo0BUS4A1y8vrHh_K252PTljiA1I-pSQ5Y1tXUWAletchuyf0GCqiyJJX7C8XMTqZC8c1TKSwJc8K-cuwsCzVLeYbRLScADuHU1qdbmeVEKr_hL0RZKlWjgEUxn11MzCYTd9dzJRNPAvWQC4uI/s605/1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="605" data-original-width="398" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEyQ33XsxrKUJ7nnjPwnTRC8HU3D6SQGlEYebFvTE2hHo0BUS4A1y8vrHh_K252PTljiA1I-pSQ5Y1tXUWAletchuyf0GCqiyJJX7C8XMTqZC8c1TKSwJc8K-cuwsCzVLeYbRLScADuHU1qdbmeVEKr_hL0RZKlWjgEUxn11MzCYTd9dzJRNPAvWQC4uI/s320/1.png" width="211" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><b><span style="color: #990000;">Ingredients:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">1c pebre negre<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">3 dents d’all<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">2C de citronella (jo no la tenia fresca, així que l’he utilitzat seca)<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">½ c sucre (jo he posat panela)<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">¼ c sal<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">½ C salsa peix (per substituir-ho i fer-ho vegà, utilitzeu tamari o
salsa de soja)<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">400g tofu ferm<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">3C oli d’auliva<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">½ ceba tendra<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">2 tomaques pera<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><b><span style="color: #990000;">Preparació:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">Molem lo pebre en lo molinet.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">Pelem les dents d’all i les afegim a un bol en lo pebre, la citronella,
lo sucre, la sal i ho triturem tot bé fins obtenir una pasta.<o:p></o:p></p><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/AVvXsEj_eiXbjRToA3ta6-awrp5eqt0QO6BibGbSJbjaCBCTbFSbbn8v0M7PN1LrGyrfhlhzGMhMkczrL5QSmOYnjIRGtviWlf6g8bJvxwhJuZfxil0FMDOZBMTayulxAY3WImET79e-Ldy0hXvGbEhW8XRbVGMwX0vBlrCsGfrXfVQW9mhouwuWsguPrqusTV8/s683/Tofu%20fregit%20en%20citronella%20,%20all%20i%20pebre%20negre%20-%20cristina%20cuinem%20(5).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="565" data-original-width="683" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_eiXbjRToA3ta6-awrp5eqt0QO6BibGbSJbjaCBCTbFSbbn8v0M7PN1LrGyrfhlhzGMhMkczrL5QSmOYnjIRGtviWlf6g8bJvxwhJuZfxil0FMDOZBMTayulxAY3WImET79e-Ldy0hXvGbEhW8XRbVGMwX0vBlrCsGfrXfVQW9mhouwuWsguPrqusTV8/w400-h331/Tofu%20fregit%20en%20citronella%20,%20all%20i%20pebre%20negre%20-%20cristina%20cuinem%20(5).png" width="400" /></a></div><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">Tallem lo tofu a trossets planets (o com preferiu) i lo barregem bé en
la pasta i dixem reposar 30 minuts.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsDsAe6Z2i3n52eVOFP-igxcy5G_YIIhwFbT05sECzS38ogLgm3HUvhc_Pr-Q3bGOE6LPFAdd_U99XPimNB2qOwXGsfIDCKoCpFoK5Egnsxv9N3GGsz7MW96JnES3-pD_a4s3UqXZTfeERiiA0L_x7_IW7chHSknTKUKH4K-26JmCEIqKg_6kGpsO5GZo/s633/Tofu%20fregit%20en%20citronella%20,%20all%20i%20pebre%20negre%20-%20cristina%20cuinem%20(6).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="633" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsDsAe6Z2i3n52eVOFP-igxcy5G_YIIhwFbT05sECzS38ogLgm3HUvhc_Pr-Q3bGOE6LPFAdd_U99XPimNB2qOwXGsfIDCKoCpFoK5Egnsxv9N3GGsz7MW96JnES3-pD_a4s3UqXZTfeERiiA0L_x7_IW7chHSknTKUKH4K-26JmCEIqKg_6kGpsO5GZo/w400-h336/Tofu%20fregit%20en%20citronella%20,%20all%20i%20pebre%20negre%20-%20cristina%20cuinem%20(6).png" width="400" /></a></div><p></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzQud8lYsLaXJihJXxfXrcGXHzPYk6nLevNUJmiy_vK7QYYZU3SsATOAaST1Ttaf5AMMhcN_u09DmYa4jljWIGXRalSVAMA6segwgNWuGD10ow7qB_JMbag4PD1j6ZHUihNVGUHkwRBGF2EDTluRAaMEJr-jWKoYn9yWwzen4_lWhtuYmJ95Oz6PIsaDE/s671/Tofu%20fregit%20en%20citronella%20,%20all%20i%20pebre%20negre%20-%20cristina%20cuinem%20(7).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="528" data-original-width="671" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzQud8lYsLaXJihJXxfXrcGXHzPYk6nLevNUJmiy_vK7QYYZU3SsATOAaST1Ttaf5AMMhcN_u09DmYa4jljWIGXRalSVAMA6segwgNWuGD10ow7qB_JMbag4PD1j6ZHUihNVGUHkwRBGF2EDTluRAaMEJr-jWKoYn9yWwzen4_lWhtuYmJ95Oz6PIsaDE/w400-h315/Tofu%20fregit%20en%20citronella%20,%20all%20i%20pebre%20negre%20-%20cristina%20cuinem%20(7).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">A una paella o planxa, poseu l’oli i doreu lo tofu pels dos costats.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpp_Te22BPGorTeXBwfQJlanYa09W1_PnxXg9S6zW0CIsTrWazWsZsbjupbbpVxFFj_xSZjjIvi4Ro7BeZWzgbQV8Raxq_cnjNKlWPw_qIxSf01xIqYzmlMjqAyHPX8q_vfd8ytH3x0B7X1fp78Gql1e2NPbCVquCuv63ehVxfEvARt7bOdVcnXsUNW84/s671/Tofu%20fregit%20en%20citronella%20,%20all%20i%20pebre%20negre%20-%20cristina%20cuinem%20(8).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="463" data-original-width="671" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpp_Te22BPGorTeXBwfQJlanYa09W1_PnxXg9S6zW0CIsTrWazWsZsbjupbbpVxFFj_xSZjjIvi4Ro7BeZWzgbQV8Raxq_cnjNKlWPw_qIxSf01xIqYzmlMjqAyHPX8q_vfd8ytH3x0B7X1fp78Gql1e2NPbCVquCuv63ehVxfEvARt7bOdVcnXsUNW84/w400-h276/Tofu%20fregit%20en%20citronella%20,%20all%20i%20pebre%20negre%20-%20cristina%20cuinem%20(8).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">Mentrestant netegem la tomaca i la tallem a daus. Pelem la ceba i la
tallem a trossets. Ho posem a un plat.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs-bXy4GCHR3CpXjYEYOwK71MuBQCyNsbWoljZEJ9pC9mIZDIGrNxN1rb_KDfbr5cGbQjVLfM29f5caO4cW_T8FVnv-lDI3Btzs84H173XbETIigZhRxZkQLHZS82h0MxnChBCvGbkTt4d8MsFOv5EjbhXYai2HOND6kosB2sSLd4vZsUqWhIiZiPSWig/s643/Tofu%20fregit%20en%20citronella%20,%20all%20i%20pebre%20negre%20-%20cristina%20cuinem%20(9).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="485" data-original-width="643" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs-bXy4GCHR3CpXjYEYOwK71MuBQCyNsbWoljZEJ9pC9mIZDIGrNxN1rb_KDfbr5cGbQjVLfM29f5caO4cW_T8FVnv-lDI3Btzs84H173XbETIigZhRxZkQLHZS82h0MxnChBCvGbkTt4d8MsFOv5EjbhXYai2HOND6kosB2sSLd4vZsUqWhIiZiPSWig/w400-h301/Tofu%20fregit%20en%20citronella%20,%20all%20i%20pebre%20negre%20-%20cristina%20cuinem%20(9).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">Després servim lo tofu per damunt.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">Per a minjar, barregeu bé i gaudiu d’un plat ben especiat i fresc.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgty6pkg8c6-FRu_PRsrXDVqpNgrGF4GPc-GdKAyDhMmHYxVGtIERyCqSQXp2OjwyfJ917kV9_WDL8Di-fnzOrgxBK1UQObwOL6Jiddq_bg9gqpcOb98hgwuPsXBcgmCFi_pXOB_Yk5z1GpnrbRrBy6YshIYi7ZHFr9otlrEdlqYgDAZw-QgOZyq_fDdB4/s683/Tofu%20fregit%20en%20citronella%20,%20all%20i%20pebre%20negre%20-%20cristina%20cuinem%20(4).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="529" data-original-width="683" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgty6pkg8c6-FRu_PRsrXDVqpNgrGF4GPc-GdKAyDhMmHYxVGtIERyCqSQXp2OjwyfJ917kV9_WDL8Di-fnzOrgxBK1UQObwOL6Jiddq_bg9gqpcOb98hgwuPsXBcgmCFi_pXOB_Yk5z1GpnrbRrBy6YshIYi7ZHFr9otlrEdlqYgDAZw-QgOZyq_fDdB4/w640-h496/Tofu%20fregit%20en%20citronella%20,%20all%20i%20pebre%20negre%20-%20cristina%20cuinem%20(4).png" width="640" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">Vietnam és un país en una cuina aromatitzada per la varietat de
plantes que utilitzen. Llàstima que aquí no tinguem a l’abast aquest producte
fresc.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjIM-I0mEGhI1rWM8_hKnsfH8Uy5CbudECYVSw80i1V49hzAhDTg8be1y1veiYUvuNUcP6PPuXAFxRrdGcD_dssV8AJfIJ8bV3Fz8SjDZBfnJc60lXI_HzefMKxuSiD1ajq8hKy_b1sIH_h7vkN6fgbKT-iunzv1Ur2hd90ePEpNAcOcCHXWA12kN1GZ4/s674/Tofu%20fregit%20en%20citronella%20,%20all%20i%20pebre%20negre%20-%20cristina%20cuinem%20(2).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="532" data-original-width="674" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjIM-I0mEGhI1rWM8_hKnsfH8Uy5CbudECYVSw80i1V49hzAhDTg8be1y1veiYUvuNUcP6PPuXAFxRrdGcD_dssV8AJfIJ8bV3Fz8SjDZBfnJc60lXI_HzefMKxuSiD1ajq8hKy_b1sIH_h7vkN6fgbKT-iunzv1Ur2hd90ePEpNAcOcCHXWA12kN1GZ4/w640-h506/Tofu%20fregit%20en%20citronella%20,%20all%20i%20pebre%20negre%20-%20cristina%20cuinem%20(2).png" width="640" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">Si voleu vore més cosetes pel blog sobre la cuina vietnamita, no vos pregueu:<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><a href="http://cuinem-cuinem.blogspot.com/2019/09/viatjant-i-minjant-vietnam.html" target="_blank">Viatjant i minjant... Vietnam </a></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><a href="http://cuinem-cuinem.blogspot.com/2020/03/viatjant-i-minjant-vietnam-ii.html" target="_blank">Viatjant i minjant per Vietnam II<o:p></o:p></a></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><a href="http://cuinem-cuinem.blogspot.com/2018/08/green-bamboo-cooking-school.html" target="_blank">Green Bamboo Cooking School </a>(Un taller de cuina fantàstic!)<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><a href="http://cuinem-cuinem.blogspot.com/2019/07/vegetarian-banh-xeo-vietnam.html" target="_blank">Vegetarian Bánh Xèo</a><o:p></o:p></p>CRISTINAhttp://www.blogger.com/profile/13943785746721151513noreply@blogger.com0tag:blogger.com,1999:blog-5016825444783445728.post-17341190222408050842024-03-05T07:00:00.035+01:002024-03-05T07:00:00.161+01:00Pizza de coliflor<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu6CjVKsyG1aaJGwDJDEZO4xEZzRCCUnsYjyhZLoqgY_sju-I3mnis7Oe_S2EUJ9TPXGEAEIhOG9_Sa2ysNvOMz2aCsjpMvAcYJv-wp_GYwQY1SMhjA6XMsXGuKWNC_tqWF_kIvYvsO4ocK8UzgIE0XfKuofENuASHuRusdesJAyf_kKk1gFagw5z3O8I/s663/1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="492" data-original-width="663" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu6CjVKsyG1aaJGwDJDEZO4xEZzRCCUnsYjyhZLoqgY_sju-I3mnis7Oe_S2EUJ9TPXGEAEIhOG9_Sa2ysNvOMz2aCsjpMvAcYJv-wp_GYwQY1SMhjA6XMsXGuKWNC_tqWF_kIvYvsO4ocK8UzgIE0XfKuofENuASHuRusdesJAyf_kKk1gFagw5z3O8I/w640-h474/1.png" width="640" /></a></p><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Una base
sense tanta càrrega glucèmica.<span></span></p><a name='more'></a><o:p></o:p><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="color: #990000;">Ingredients:</span></b></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="color: #990000;"><o:p></o:p></span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1 coliflor<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">2 ous<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">100g parmesà
ratllat<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">4 tomaques
pera<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Verdures saltejades
al gust<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Shitake saltejats<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Pipes de
carabassa<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Espinacs saltejats<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Formatge rulo
de cabra<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Llavors de
sèsam<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="color: #990000;">Preparació:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Precalentem lo
forn a 200º.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Netegem la
coliflor i la triturem.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Una vegada
triturada la posem a un bol i la barregem en los ous i lo parmesà ratllat. Fem una
massa.<o:p></o:p></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaU9K88OGEXc-IHN1Bt7unmB4sWzAI4mI7zVFAfN7CaPk2RPsYWhNywMxWABQEeUbdGY_3cwm6iCuhZd-EL4sHkT6dRHuncCYK-pi0SvkJEr1VSdni4IJphH7EQ-O1sOfuVjm02bgXxrHKsHCS04BtzwKCkiRcbfspeUag_NMJnSNBZalMmmSbdHW4L20/s672/2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="523" data-original-width="672" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaU9K88OGEXc-IHN1Bt7unmB4sWzAI4mI7zVFAfN7CaPk2RPsYWhNywMxWABQEeUbdGY_3cwm6iCuhZd-EL4sHkT6dRHuncCYK-pi0SvkJEr1VSdni4IJphH7EQ-O1sOfuVjm02bgXxrHKsHCS04BtzwKCkiRcbfspeUag_NMJnSNBZalMmmSbdHW4L20/w400-h311/2.png" width="400" /></a></div><p></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxMOD3MpZbhl_wFw8m_dSRQfkGNqSiqewAhzG9T3mbluzhjJl60FAkK4h6O4wUSbdcPHAJKk6Y3wJh96O9_yHf2ZqRzrKMdcL62zb3LAHAD8VtbREc7En_7NeYLfi_MOptypmCwv9zkeHDS8FzqXkyuisQoqHIwFteASsDA7lKGzQJDBbYQavtO4zS30/s642/3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="642" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxMOD3MpZbhl_wFw8m_dSRQfkGNqSiqewAhzG9T3mbluzhjJl60FAkK4h6O4wUSbdcPHAJKk6Y3wJh96O9_yHf2ZqRzrKMdcL62zb3LAHAD8VtbREc7En_7NeYLfi_MOptypmCwv9zkeHDS8FzqXkyuisQoqHIwFteASsDA7lKGzQJDBbYQavtO4zS30/w400-h299/3.png" width="400" /></a></div><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br /></p>Estenem a la
massa a les llandes amb un paper vegetal a sota.<p></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5q0D_pFIpsFMlp1aBvzsWb1Q3jf-oidJd3IGkklQd6qIUGyu2Q9noRPuRxV9TkvoXEDNW_ZGdzxz0nCBCEs1XhuoIsFWHS4S64f7xMyS_cOCvFfo0NYuVjbHE-rWIGfJXU9huZJ00UUwlgmQZaYk-9T3GlFjBPGZ6lbkOV7_ZuUsop7umcaGv19xKEWE/s663/4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="512" data-original-width="663" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5q0D_pFIpsFMlp1aBvzsWb1Q3jf-oidJd3IGkklQd6qIUGyu2Q9noRPuRxV9TkvoXEDNW_ZGdzxz0nCBCEs1XhuoIsFWHS4S64f7xMyS_cOCvFfo0NYuVjbHE-rWIGfJXU9huZJ00UUwlgmQZaYk-9T3GlFjBPGZ6lbkOV7_ZuUsop7umcaGv19xKEWE/w400-h309/4.png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Coem la
massa al forn uns 10 minuts (o fins que veiguem que estigue doradeta).<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Netegem i tallem
les tomaques a rodanxes.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Traiem les masses
del forn i i posem els rodanxes de tomaca per damunt.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">A una pizza
hi posarem espinacs, formatge i llavors de sèsam i a l’altra, hi posarem les
verdures saltejades, los shitake i les pipes de carabassa.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7bEBxzZEXmq5L8iNJ_QlNtAyRvDgC_KCX0uYlUD7R1mfQLSXdjPTl5ihG66b746lIGm6Eldt-QV4b3w7PtetvjrhoV5L33jsypwxfgPzTLu-U02_80w-4Kd2E9lSrx_KofeLS4TR-BnPe69aMGVPhSuyuQ5EIJ0o21rwrkpNPi-8jKiROfEjZj0DG08c/s597/6.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="452" data-original-width="597" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7bEBxzZEXmq5L8iNJ_QlNtAyRvDgC_KCX0uYlUD7R1mfQLSXdjPTl5ihG66b746lIGm6Eldt-QV4b3w7PtetvjrhoV5L33jsypwxfgPzTLu-U02_80w-4Kd2E9lSrx_KofeLS4TR-BnPe69aMGVPhSuyuQ5EIJ0o21rwrkpNPi-8jKiROfEjZj0DG08c/w400-h303/6.png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirNkzWnTzDRAzGE6zU-dMYrWQgZI9rTqog9GeMMt44r_TipDQjvEuvb2f-wqdaHglPJOQgrTgXJts5sipvkOK1imHTnquzKyPcwrwks0qMrYwqrs_9YkUOBEA0zuFuWN7pFLvJm5zQMPmflPuiMBfyvwYEbE9tQOxmGNzrZ7TBqP-YhFQN9Ec37kAoBK0/s632/5.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="530" data-original-width="632" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirNkzWnTzDRAzGE6zU-dMYrWQgZI9rTqog9GeMMt44r_TipDQjvEuvb2f-wqdaHglPJOQgrTgXJts5sipvkOK1imHTnquzKyPcwrwks0qMrYwqrs_9YkUOBEA0zuFuWN7pFLvJm5zQMPmflPuiMBfyvwYEbE9tQOxmGNzrZ7TBqP-YhFQN9Ec37kAoBK0/w400-h335/5.png" width="400" /></a></div><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br /></p>Acabarem de
coure al forn fins que veiguem que estiguen dorades.<p></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxoSZQnKGm9fXTM6fG1ugV7zYdZyicewUz5OJZEbkIUOF1NvGMRUOiuQGDQbWlbAvVF7IPeunOZ_5V5yxmI6yLw1aI5h6lsULq4h_3m4JIYNOZYzH0-4GQomZwaFxxzbK8YTuS7DClQed6Nhp5y8jT1RJnIDojIBclmGcZCmMO3pTyvZPipaWsRgim3U/s637/7.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="465" data-original-width="637" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxoSZQnKGm9fXTM6fG1ugV7zYdZyicewUz5OJZEbkIUOF1NvGMRUOiuQGDQbWlbAvVF7IPeunOZ_5V5yxmI6yLw1aI5h6lsULq4h_3m4JIYNOZYzH0-4GQomZwaFxxzbK8YTuS7DClQed6Nhp5y8jT1RJnIDojIBclmGcZCmMO3pTyvZPipaWsRgim3U/w640-h468/7.png" width="640" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Si remeneu
pel blog, trobareu altres versions de pizzes amb base vegetal: coliflor verda, bròquil...<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>CRISTINAhttp://www.blogger.com/profile/13943785746721151513noreply@blogger.com0tag:blogger.com,1999:blog-5016825444783445728.post-30524174747076891212024-02-29T07:00:00.025+01:002024-02-29T07:00:00.251+01:00Sandwich d’alvocat i ou<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-RDRczJZyPMBRza3MwLau7zeL5hyDzpG6-CfLvhsW1LJ9dsfLhyphenhyphendFdiB9cXovPxrMWy94J7I5mVkp3pSNvvhfyOH72a_BT9NE_tvQjQNpdGjQPbcJOFWA3m3LhHfWtC6ytDO7GAB4wBjiZjbjaUcOJ4smGSPA7o7anS_KAWs2ZEBJEP98-dfUv6PMEaM/s673/Sandwich%20d%E2%80%99alvocat%20i%20ou-%20cristina%20cuinem%20(1).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="514" data-original-width="673" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-RDRczJZyPMBRza3MwLau7zeL5hyDzpG6-CfLvhsW1LJ9dsfLhyphenhyphendFdiB9cXovPxrMWy94J7I5mVkp3pSNvvhfyOH72a_BT9NE_tvQjQNpdGjQPbcJOFWA3m3LhHfWtC6ytDO7GAB4wBjiZjbjaUcOJ4smGSPA7o7anS_KAWs2ZEBJEP98-dfUv6PMEaM/w640-h488/Sandwich%20d%E2%80%99alvocat%20i%20ou-%20cristina%20cuinem%20(1).png" width="640" /></a></div><br /><p></p><p class="MsoNormal">Una recepta
perfecta per anar de pícnic i que vos poden ajudar a preparar los xicotets de casa.<span></span></p><a name='more'></a><p></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="color: #990000;">Ingredients:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Pa de motlle
d’espelta (o lo que vos agrade)<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">4 ous<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">3 alvocats<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">4C maionesa<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Llavors ruella
per a decorar<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="color: #990000;">Preparació:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Bullim los
ous fins que estiguen ben durs. Los dixem gelar i los pelem.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Pelem los
alvocats i los aixafem en una forquilla.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Tallem los
ous a daus i los barregem en l’alvocat.<o:p></o:p></p><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/AVvXsEjofsf0b4Je6h1wIhETkMikiXFsX9s5ZSTobAhnJ9Ssc6Q3eNxln5_r_nrlAm8nB1XmUAfAAPRejZ7AdufUz6Uctnqk20l-bOZ5jzyFA5CHhIkCvqgNj9bZqKEZLtYL5pVZQDkuarPRdbNPhGwc1hoz0EkScgWnzjJSouz3FMB8GV_Ikj_YBoJJEtbb0Ck/s659/Sandwich%20d%E2%80%99alvocat%20i%20ou-%20cristina%20cuinem%20(2).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="490" data-original-width="659" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjofsf0b4Je6h1wIhETkMikiXFsX9s5ZSTobAhnJ9Ssc6Q3eNxln5_r_nrlAm8nB1XmUAfAAPRejZ7AdufUz6Uctnqk20l-bOZ5jzyFA5CHhIkCvqgNj9bZqKEZLtYL5pVZQDkuarPRdbNPhGwc1hoz0EkScgWnzjJSouz3FMB8GV_Ikj_YBoJJEtbb0Ck/w400-h297/Sandwich%20d%E2%80%99alvocat%20i%20ou-%20cristina%20cuinem%20(2).png" width="400" /></a></div><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Afegim la
maionesa i acabem de barrejar bé.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimw3egmRur2Yj2tYlHvaqa0uSEmOhTzvRT3-goOk_fitZkbRgHg88Jku81Mu_WX3q0zTXB7ACekt_uBOQs2V268s09nLdnfTSZjuB20j_0Vha35k5CiA_Z9GPV-aLpAYmMpGtLEEuNKi0P4WvbAQbSi7ac3jG_apYomP7_WJ733Uh5dEmPsa_W0uv8dzE/s624/Sandwich%20d%E2%80%99alvocat%20i%20ou-%20cristina%20cuinem%20(3).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="464" data-original-width="624" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimw3egmRur2Yj2tYlHvaqa0uSEmOhTzvRT3-goOk_fitZkbRgHg88Jku81Mu_WX3q0zTXB7ACekt_uBOQs2V268s09nLdnfTSZjuB20j_0Vha35k5CiA_Z9GPV-aLpAYmMpGtLEEuNKi0P4WvbAQbSi7ac3jG_apYomP7_WJ733Uh5dEmPsa_W0uv8dzE/w400-h297/Sandwich%20d%E2%80%99alvocat%20i%20ou-%20cristina%20cuinem%20(3).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Farcim los Sandwich
i los partim per la mitat.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNTf8sJg2lcge53b45QW9IUTXjCojaICtbvqSZGZpaNqVEtRttbyVqsPLoUZfec72TG-jgHfDIudlapOASb2OeQL43pxntRYXeSOaqRYStLHYA_UlNuprrts-DYAttWNXsyzZPfzSsbTzmc4Rldrfx_fZIfaMD9tqstgmbKkZbeYCyr_F5CUD_5GVV5UA/s636/Sandwich%20d%E2%80%99alvocat%20i%20ou-%20cristina%20cuinem%20(4).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="473" data-original-width="636" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNTf8sJg2lcge53b45QW9IUTXjCojaICtbvqSZGZpaNqVEtRttbyVqsPLoUZfec72TG-jgHfDIudlapOASb2OeQL43pxntRYXeSOaqRYStLHYA_UlNuprrts-DYAttWNXsyzZPfzSsbTzmc4Rldrfx_fZIfaMD9tqstgmbKkZbeYCyr_F5CUD_5GVV5UA/w400-h297/Sandwich%20d%E2%80%99alvocat%20i%20ou-%20cristina%20cuinem%20(4).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Los posem a
una carmanyola de vidre i los hi tirem una mica de llavors de ruella per
damunt.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br /><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivnkWAE3iEvmznjpwuA17MWh8aJ8IH1UvFjKT8ohnvtbA7BkK6BvmYe7AxgzTMZQM5-CoQhtVzHEVeL-zFVQT0qZZrOYJe08PbdV2d5ygSzBtJROo-jIHLUL2FlCA-UT6TYOIFU9_8J0M2kQFQ-sqLj5FrJksIGPP-umIV9GokOPVZ-yL1gQb0l4NAos8/s648/Sandwich%20d%E2%80%99alvocat%20i%20ou-%20cristina%20cuinem%20(5).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="485" data-original-width="648" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivnkWAE3iEvmznjpwuA17MWh8aJ8IH1UvFjKT8ohnvtbA7BkK6BvmYe7AxgzTMZQM5-CoQhtVzHEVeL-zFVQT0qZZrOYJe08PbdV2d5ygSzBtJROo-jIHLUL2FlCA-UT6TYOIFU9_8J0M2kQFQ-sqLj5FrJksIGPP-umIV9GokOPVZ-yL1gQb0l4NAos8/w640-h480/Sandwich%20d%E2%80%99alvocat%20i%20ou-%20cristina%20cuinem%20(5).png" width="640" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>CRISTINAhttp://www.blogger.com/profile/13943785746721151513noreply@blogger.com0tag:blogger.com,1999:blog-5016825444783445728.post-38888425711189211452024-02-24T07:00:00.028+01:002024-02-24T07:00:00.239+01:00Gentilles en arròs<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiydVvh7CThWiRGk7AlgjW68a91g2xAlk6tY9JMWrULzB_sRhOBrwpBcfjEiQBdfsK38WvKTZYMw2kNGOv6ELzGxQxOH3pasfuHTMksYKgzKjo8MB2RvrUkZp4HY-T4l0QrUvSwNVSL_iM4vaADyfNzMpbbZbd-Ei6V6SHXRzZmpHW-hHyVVaGqYFVZ9w4/s683/Gentilles%20en%20arr%C3%B2s-%20cristina%20cuinem%20(1).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="525" data-original-width="683" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiydVvh7CThWiRGk7AlgjW68a91g2xAlk6tY9JMWrULzB_sRhOBrwpBcfjEiQBdfsK38WvKTZYMw2kNGOv6ELzGxQxOH3pasfuHTMksYKgzKjo8MB2RvrUkZp4HY-T4l0QrUvSwNVSL_iM4vaADyfNzMpbbZbd-Ei6V6SHXRzZmpHW-hHyVVaGqYFVZ9w4/w640-h492/Gentilles%20en%20arr%C3%B2s-%20cristina%20cuinem%20(1).png" width="640" /></a></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Aquest és un
plat bàsic i molt versàtil que podeu fer cada setmana canviant les verdures que
hi poseu o bé les espècies.<span></span></p><a name='more'></a><o:p></o:p><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="color: #990000;">Ingredients:</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">300g
gentilles pardines crues<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">200g arròs
integral<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">4
pastanagues<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1 ceba
grossa<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1 dent d’all<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">700ml d’aigua
o caldo de verdures<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Oli d’auliva<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Sal<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Pebre negre<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1 fulla de
llorer<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="color: #990000;">Preparació:</span></b><o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">Jo he fet la cocció amb la <b style="mso-bidi-font-weight: normal;">Magimix
Cook Expert</b> (perquè no me cal estar pendent i després me les aguanta
calentetes dues hores), però es pot fer en una cassola sense problemes.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">Pelem la dent d’all, la ceba i les pastanagues i ho posem a l’olla
inox. Programem: <b style="mso-bidi-font-weight: normal;">EXPERTO 1min v17</b>.
Una vegada triturat li tirem un bon xorro d’oli d’auliva, ho abaixem tot en l’espàtula
i programem: <b style="mso-bidi-font-weight: normal;">COCCIÓN/ DORAR</b>.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKs-wK-CqEo_lS5-n5WLFPXFz9OTN9xDq8zcOjxx0gp67vsv1zKh4Z-GL7avlqrlrNTfgbZuGomD0DaevCMGHU0T8W86h2TcwNkRyjlHHZJREQ-w2DBIZmPqSMevLCFDXU4o_lfwxN1Y-pzSSUIfe3shvqbDSRLK-X4GOINVgy7gBB_wyv3Hao01B-9Cw/s657/Gentilles%20en%20arr%C3%B2s-%20cristina%20cuinem%20(2).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="525" data-original-width="657" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKs-wK-CqEo_lS5-n5WLFPXFz9OTN9xDq8zcOjxx0gp67vsv1zKh4Z-GL7avlqrlrNTfgbZuGomD0DaevCMGHU0T8W86h2TcwNkRyjlHHZJREQ-w2DBIZmPqSMevLCFDXU4o_lfwxN1Y-pzSSUIfe3shvqbDSRLK-X4GOINVgy7gBB_wyv3Hao01B-9Cw/w400-h320/Gentilles%20en%20arr%C3%B2s-%20cristina%20cuinem%20(2).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">Afegim les gentilles, l’arròs, la fulla de llorer i l’aigua. Salpebrem
al gust. Programem: <b style="mso-bidi-font-weight: normal;">EXPERTO 45 min 100º.</b></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5oHoqIfDBrHlAfl4YtJT66S5FlgpbjvaqSuIY3YsBvi0DycQfzS1miF_oRyyQc8Pyeut9BhNpKVFknJxtozRImZLtp5bkoiD3o4GhYttUdiuUUezxsrrvYD2ZTBJs2L8UHta3hZKHZ3K6ERvOFFNxBZ1U2AFY-wXN3iOlwgJ5aOLnnCtgZBYvI9XP0A4/s674/Gentilles%20en%20arr%C3%B2s-%20cristina%20cuinem%20(3).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="502" data-original-width="674" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5oHoqIfDBrHlAfl4YtJT66S5FlgpbjvaqSuIY3YsBvi0DycQfzS1miF_oRyyQc8Pyeut9BhNpKVFknJxtozRImZLtp5bkoiD3o4GhYttUdiuUUezxsrrvYD2ZTBJs2L8UHta3hZKHZ3K6ERvOFFNxBZ1U2AFY-wXN3iOlwgJ5aOLnnCtgZBYvI9XP0A4/w400-h297/Gentilles%20en%20arr%C3%B2s-%20cristina%20cuinem%20(3).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">Una vegada cuites ja les podem servir o bé guarda-les a la carmanyola
per a l’endemà.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHgmzMIq00zBqHcTmE3jZDxn3wVB8d_LznN33mc_07U-LtFNG70igR22-DqcmZLdMRBZuqZyxIwbQ-xYTcW_zDX_BghuuBgudq_1H5YU2OtrolKDK-pbLJliRpXh46twi702aiyzftz1KaJ9Ce3ODgSMHRnYaPaJRWrLYxa5g29v2amrDKgZKaH8cQQw/s656/Gentilles%20en%20arr%C3%B2s-%20cristina%20cuinem%20(4).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="656" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDHgmzMIq00zBqHcTmE3jZDxn3wVB8d_LznN33mc_07U-LtFNG70igR22-DqcmZLdMRBZuqZyxIwbQ-xYTcW_zDX_BghuuBgudq_1H5YU2OtrolKDK-pbLJliRpXh46twi702aiyzftz1KaJ9Ce3ODgSMHRnYaPaJRWrLYxa5g29v2amrDKgZKaH8cQQw/w400-h308/Gentilles%20en%20arr%C3%B2s-%20cristina%20cuinem%20(4).png" width="400" /></a></div><p></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFyutdZ54H22JLYy4T8pC9nsK77ssHXD5p7FMwasXN3CazphrJA1ZusQ15oqyOlPSGlWaEVKZ_i3K3ShDoCeUL4ZNsuidhvUnQmjjPpLRbs__oyp-_ZVZeJga0OL7TcwJWr_cC9JoDK1L3T0o648oPDWNgdLlLFWJwqNAm58L1qMaHN8tNiP07HdsUpRI/s674/Gentilles%20en%20arr%C3%B2s-%20cristina%20cuinem%20(5).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="506" data-original-width="674" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFyutdZ54H22JLYy4T8pC9nsK77ssHXD5p7FMwasXN3CazphrJA1ZusQ15oqyOlPSGlWaEVKZ_i3K3ShDoCeUL4ZNsuidhvUnQmjjPpLRbs__oyp-_ZVZeJga0OL7TcwJWr_cC9JoDK1L3T0o648oPDWNgdLlLFWJwqNAm58L1qMaHN8tNiP07HdsUpRI/w640-h480/Gentilles%20en%20arr%C3%B2s-%20cristina%20cuinem%20(5).png" width="640" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><o:p> </o:p></p>CRISTINAhttp://www.blogger.com/profile/13943785746721151513noreply@blogger.com0tag:blogger.com,1999:blog-5016825444783445728.post-38711522978848307872024-02-19T07:00:00.013+01:002024-02-19T07:00:00.267+01:00Galetes de carabassa<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLmCxtHCHRx5PI9tpZPcVtplxb5i0nwjXRTsGIdEdj3PwJDrZt-XYP2oovLGfFQekLtmJ3TNilZMNtWuhsQ690WD2WeYF9_xc4CCjhzyhfxQ4WXEGxKyDeDey_DZ0-hTOr6ZXvmDHixihi8Z7efulAQl39Wal42zJHPrl-a7Rd5gRqSvNB8mY1mwyCLp4/s663/Galetes%20de%20carabassa%20-%20cristina%20cuinem%20(1).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="468" data-original-width="663" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLmCxtHCHRx5PI9tpZPcVtplxb5i0nwjXRTsGIdEdj3PwJDrZt-XYP2oovLGfFQekLtmJ3TNilZMNtWuhsQ690WD2WeYF9_xc4CCjhzyhfxQ4WXEGxKyDeDey_DZ0-hTOr6ZXvmDHixihi8Z7efulAQl39Wal42zJHPrl-a7Rd5gRqSvNB8mY1mwyCLp4/w640-h452/Galetes%20de%20carabassa%20-%20cristina%20cuinem%20(1).png" width="640" /></a></div><br /><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Una recepta
per cuinar en família.<span></span></p><a name='more'></a><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="color: #990000;">Ingredients:</span></b><o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">½ carabassa
cacauet cuita al forn<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1 tassa
flocs d’avena<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">¼ tassa de
coco ratllat<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1 plàtan
madur<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">4 dàtils
triturats<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Canyella<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Sal<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="color: #990000;">Preparació:</span></b><o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Precalentem lo
forn a 200º.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Pelem i aixafem
bé la carabassa i lo plàtan. <o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Ho posem a
un bol i afegim l’avena, lo coco i los dàtils. Afegim canyella al gust i un
polsim de sal.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Barregem bé fins
que obtinguem una massa amb la qual puguem fer boletes.<o:p></o:p></p><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/AVvXsEhMmWie4K6dh85NBMc8qJ-fUsXuS_cnzL3YJ2mqD1Gxacni6Gfw_wFM10tFOI_BjxqObfRlHE6AE4X3nP3JFoAYQ08lI_Wv5_WPTdFNDZrtVF3UP5oM_HiThwVvy6Q5aPO1A8PnoTzkBrUHED8b6DrvqiRyR4uA3Wx6Q6aJb1MtxkfX_VdE-s5ppdjY-TE/s637/Galetes%20de%20carabassa%20-%20cristina%20cuinem%20(2).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="514" data-original-width="637" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMmWie4K6dh85NBMc8qJ-fUsXuS_cnzL3YJ2mqD1Gxacni6Gfw_wFM10tFOI_BjxqObfRlHE6AE4X3nP3JFoAYQ08lI_Wv5_WPTdFNDZrtVF3UP5oM_HiThwVvy6Q5aPO1A8PnoTzkBrUHED8b6DrvqiRyR4uA3Wx6Q6aJb1MtxkfX_VdE-s5ppdjY-TE/w400-h323/Galetes%20de%20carabassa%20-%20cristina%20cuinem%20(2).png" width="400" /></a></div><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Posem paper
vegetal a una llanda de forn i fem boletes i les anem posant a sobre.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxKBqBNyFwWl2vfRH3npGXlUdmSLGOSaqvj38bTjwXbmtsLULG5qp8w26Zi3YV_vNCv2o63b635TLo-ob7-SgK-ftJKbwYWElAjIZ7-B1KqcXPruC3XBscsugA_KBJI-zy-35U7gKBSINNWlqIVk1EkuKdxuqC3RDmLWwU6Fhyphenhyphen8b8p3Rg48EkUHpqHpw/s653/Galetes%20de%20carabassa%20-%20cristina%20cuinem%20(3).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="491" data-original-width="653" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxKBqBNyFwWl2vfRH3npGXlUdmSLGOSaqvj38bTjwXbmtsLULG5qp8w26Zi3YV_vNCv2o63b635TLo-ob7-SgK-ftJKbwYWElAjIZ7-B1KqcXPruC3XBscsugA_KBJI-zy-35U7gKBSINNWlqIVk1EkuKdxuqC3RDmLWwU6Fhyphenhyphen8b8p3Rg48EkUHpqHpw/w400-h301/Galetes%20de%20carabassa%20-%20cristina%20cuinem%20(3).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Aixafem les boletes
amb la mà.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTY8n6pKxGcBEfMiCY82JkmgTLSy7rV4niSDRsRvBs-_I6S8jUZJRaqvb2XMrtxVemLZyZIquyeKbjYmhnlOSFi2k4Q9L32UiLGYRZPahaaRS5CZMjSGt-kkVAOwsIQfS4b1Xc-H1hIIlkIl9n9tVJ711l7O7kfhjtHcuDtsYsdgdIJlYiIbjD6gzHlgc/s630/Galetes%20de%20carabassa%20-%20cristina%20cuinem%20(4).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="464" data-original-width="630" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTY8n6pKxGcBEfMiCY82JkmgTLSy7rV4niSDRsRvBs-_I6S8jUZJRaqvb2XMrtxVemLZyZIquyeKbjYmhnlOSFi2k4Q9L32UiLGYRZPahaaRS5CZMjSGt-kkVAOwsIQfS4b1Xc-H1hIIlkIl9n9tVJ711l7O7kfhjtHcuDtsYsdgdIJlYiIbjD6gzHlgc/w400-h295/Galetes%20de%20carabassa%20-%20cristina%20cuinem%20(4).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Ho posem al
forn i coem uns 20 minuts o fins que veiguem que estiguen doradetes (tot
dependrà del vostre forn).<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Les traiem,
dixem gelar i ja tenim un bon berenar!</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglx6XAun1x2a3Kne5fFBupx8PBMIDEs5gO2pTkg0m_PQEbrKZ8Vx1lEAUPDn9Abf-9PyIVHmQ0mkdyvmCBwZDxq2Nm_1OjwgSXSDa_a9JHKCPe6l_mL5hXSEyIdjZd4nPq6h3tc_k0d2ykLaul7dtKTh9AeE2QzKZBfqcvAJuzLaNR8wfYPmGcaw72VoE/s670/Galetes%20de%20carabassa%20-%20cristina%20cuinem%20(5).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="520" data-original-width="670" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglx6XAun1x2a3Kne5fFBupx8PBMIDEs5gO2pTkg0m_PQEbrKZ8Vx1lEAUPDn9Abf-9PyIVHmQ0mkdyvmCBwZDxq2Nm_1OjwgSXSDa_a9JHKCPe6l_mL5hXSEyIdjZd4nPq6h3tc_k0d2ykLaul7dtKTh9AeE2QzKZBfqcvAJuzLaNR8wfYPmGcaw72VoE/w640-h496/Galetes%20de%20carabassa%20-%20cristina%20cuinem%20(5).png" width="640" /></a></div><p></p>CRISTINAhttp://www.blogger.com/profile/13943785746721151513noreply@blogger.com0tag:blogger.com,1999:blog-5016825444783445728.post-23218381774088054592024-02-14T07:00:00.019+01:002024-02-14T07:00:00.138+01:00Bowl de quinoa i gentilles al pesto<p> <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNcrSVQbbT-mLwZMsrcL_7CQbigqrE8EejHq3QCmUe5W7yIVZTEVu4LydhKsED6V2AClIfTxhx4TX-_cVDKdoQrCFnpuDzFfTqBrlzvqIPEq7z98IwsI7Kokv40FFkgVc6vGFmeDUcKzbA-sgERvMPQfkGXVtKzQq-uSQAEmabcsyb85QMIEWrSvLh6-k/s652/Bowl%20de%20quinoa%20i%20gentilles%20al%20pesto%20-%20cristina%20cuinem%20(2).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="511" data-original-width="652" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNcrSVQbbT-mLwZMsrcL_7CQbigqrE8EejHq3QCmUe5W7yIVZTEVu4LydhKsED6V2AClIfTxhx4TX-_cVDKdoQrCFnpuDzFfTqBrlzvqIPEq7z98IwsI7Kokv40FFkgVc6vGFmeDUcKzbA-sgERvMPQfkGXVtKzQq-uSQAEmabcsyb85QMIEWrSvLh6-k/w640-h502/Bowl%20de%20quinoa%20i%20gentilles%20al%20pesto%20-%20cristina%20cuinem%20(2).png" width="640" /></a></div><p></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Ja sabeu que
aquesta és una de les maneres que més m’agrada de minjar: bols amb colors.<span></span></p><a name='more'></a><o:p></o:p><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Si sou de les
que treballeu i prepareu carmanyoles amb antelació per a facilitar-vos la
setmana, los bols són un gran recurs. <o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="color: #990000;"><b>Ingredients:</b></span><o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">4 tasses de
quinoa bullida<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">8 primentons
verds saltejats amb gingebre<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">4 tasses de
gentilles cuites (amb all i llorer)<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">4
pastanagues ratllades amb una mica de suc de llimona<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">4C pesto vegà<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Brots tendres<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Aulives d’Aragó<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="color: #990000;">Preparació:</span></b><o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Disposem los
aliments com més mos agrade al plat i al damunt hi posem lo pesto.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">A l’hora de
menjar ho barregem bé i gaudim d’un plat ben bo.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMAN7DnAsO90LDcsEIVw0lB2RQb1Ex5EFB2pzt4Z5T7NEgID918fU_HdW7DhRGawI9yu1Xh9UIC6MvMdRmxPZoA129u2V8fLuZC3Pj1vSgUBF6etaYIeFj758vX7dcSu7eLKnzRqEjd369n3m-SgMVPmEWFzzAr3QIW5P1RdQyCdhRdMPU3m32YHmp3u8/s669/Bowl%20de%20quinoa%20i%20gentilles%20al%20pesto%20-%20cristina%20cuinem%20(3).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="507" data-original-width="669" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMAN7DnAsO90LDcsEIVw0lB2RQb1Ex5EFB2pzt4Z5T7NEgID918fU_HdW7DhRGawI9yu1Xh9UIC6MvMdRmxPZoA129u2V8fLuZC3Pj1vSgUBF6etaYIeFj758vX7dcSu7eLKnzRqEjd369n3m-SgMVPmEWFzzAr3QIW5P1RdQyCdhRdMPU3m32YHmp3u8/w640-h486/Bowl%20de%20quinoa%20i%20gentilles%20al%20pesto%20-%20cristina%20cuinem%20(3).png" width="640" /></a></div><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">I vatros,
sou fans dels bowls?</p><o:p></o:p><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Si poseu al
buscador del blog: “bowls” vos sortiran més opcions.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOIE8c34rWVJud8rJJlQJ3co_1TUe19oJ4s4C6Q2ujUH_zbmVN2nHUtcqqTp1E5ucaOZ0__s-L5A0tzSfFADprwHURkun0fL_7lkagCpDhB9A_TqFzgoudidFpcEbQ18sSKj6puEhO0ICM_SWKGTY3qM6BefVnp_bs-5JsdPbd3K3bp68mKNmZDswjPT4/s667/Bowl%20de%20quinoa%20i%20gentilles%20al%20pesto%20-%20cristina%20cuinem%20(1).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="499" data-original-width="667" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOIE8c34rWVJud8rJJlQJ3co_1TUe19oJ4s4C6Q2ujUH_zbmVN2nHUtcqqTp1E5ucaOZ0__s-L5A0tzSfFADprwHURkun0fL_7lkagCpDhB9A_TqFzgoudidFpcEbQ18sSKj6puEhO0ICM_SWKGTY3qM6BefVnp_bs-5JsdPbd3K3bp68mKNmZDswjPT4/w640-h478/Bowl%20de%20quinoa%20i%20gentilles%20al%20pesto%20-%20cristina%20cuinem%20(1).png" width="640" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>CRISTINAhttp://www.blogger.com/profile/13943785746721151513noreply@blogger.com0tag:blogger.com,1999:blog-5016825444783445728.post-62837738519053994802024-02-09T10:00:00.025+01:002024-02-09T10:00:00.145+01:00Pizza vegana (sense gluten)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisIt2I0bxLVk97rtr4OwBMbtNE_x0VFOCiu1Vl7aOsg1iL7JV_du8g__vQFFhK1iy5O1Cd2wPpVTogsaNhmZbuMIGNtTGVaotPskkNtTejGJmFwQLnH7d2L96ENmobim8Sii3xll7wCVP9EgwBHTdWhCjHkTSbLYuluZC6Vhn1WDW3C3oeMVhkNyWtzh8/s651/Pizza%20vegana%20(sense%20gluten)%20-%20cristina%20cuinem%20(2).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="483" data-original-width="651" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisIt2I0bxLVk97rtr4OwBMbtNE_x0VFOCiu1Vl7aOsg1iL7JV_du8g__vQFFhK1iy5O1Cd2wPpVTogsaNhmZbuMIGNtTGVaotPskkNtTejGJmFwQLnH7d2L96ENmobim8Sii3xll7wCVP9EgwBHTdWhCjHkTSbLYuluZC6Vhn1WDW3C3oeMVhkNyWtzh8/w640-h474/Pizza%20vegana%20(sense%20gluten)%20-%20cristina%20cuinem%20(2).png" width="640" /></a></div><br />Amb aquesta
aprotació participo al #RetoInternationaDay que aquest mes va dedicat a la
pizza.<span><a name='more'></a></span><p></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">De pizzes n’hi
ha per tots los gustos, i aquesta és la que he preparat a casa amb l’ajuda de la
meua xicoteta chef.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="color: #990000;"><b>Ingredients:</b></span></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="color: #990000;"><b><o:p></o:p></b></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">200g barreja
de farines sense gluten<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">60ml aigua<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">2C oli d’auliva<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Sal<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">2 tomaques<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">4 xampinyons<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">¼ de maçana<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Ruca<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">4 t<a href="http://cuinem-cuinem.blogspot.com/2013/08/conserva-de-tomaques-en-oli.html" target="_blank">omaquesseques en oli</a><o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Herbes provençals<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Formatge vegà
(lo que més vos agrade)<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Oli picant<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="color: #990000;">Preparació:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Barregem la
farina en l’oli d’auliva, l’aigua i la sal al gust fins obtenir una massa
compacta que puguem moldejar fàcilment i no se mos apegue a les mans.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Si fessem
una massa en gluten li posaríem llevadura i la dixariem reposar. Però com que
la intenció és fer una massa “ràpida” i cruixent no n’hem posat ni dixem
reposar.<o:p></o:p></p><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/AVvXsEjXa3E7EafXz0Tod80U15qjfLcvVSuO03xDXZe_PYhUHc42dgtt8eTDuu4S_Htm6DPXedQziqm-D7Cx0qisr7CxuMAJ-kxbXB2QQAiDtk4dzJuoppgJkmTgqvCRUimRks7eo5cEvpfvP8E6rPIryL-IMANf8nKd_e33oMcIdxiIKUxorhJu4V4uT9gJplQ/s676/Pizza%20vegana%20(sense%20gluten)%20-%20cristina%20cuinem%20(4).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="528" data-original-width="676" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXa3E7EafXz0Tod80U15qjfLcvVSuO03xDXZe_PYhUHc42dgtt8eTDuu4S_Htm6DPXedQziqm-D7Cx0qisr7CxuMAJ-kxbXB2QQAiDtk4dzJuoppgJkmTgqvCRUimRks7eo5cEvpfvP8E6rPIryL-IMANf8nKd_e33oMcIdxiIKUxorhJu4V4uT9gJplQ/w400-h313/Pizza%20vegana%20(sense%20gluten)%20-%20cristina%20cuinem%20(4).png" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCKJkhw9soyGX0EIrsYbMHh9JKXFXhpZVVnA9Vr_Q0iAqOLTfcZ30f2U9qN2u9R74ssTwJQImYM0bVeTGNDNql58K4lf_4cQX87NNkR89Li0oQPa1KelKzJDBoEcYfgytW2xh0DzjehGXIy51-K-UD9bVqgWCiVzttAFPpWmqIkzSENUPEUJDKLWUF2ng/s677/Pizza%20vegana%20(sense%20gluten)%20-%20cristina%20cuinem%20(5).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="558" data-original-width="677" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCKJkhw9soyGX0EIrsYbMHh9JKXFXhpZVVnA9Vr_Q0iAqOLTfcZ30f2U9qN2u9R74ssTwJQImYM0bVeTGNDNql58K4lf_4cQX87NNkR89Li0oQPa1KelKzJDBoEcYfgytW2xh0DzjehGXIy51-K-UD9bVqgWCiVzttAFPpWmqIkzSENUPEUJDKLWUF2ng/w400-h330/Pizza%20vegana%20(sense%20gluten)%20-%20cristina%20cuinem%20(5).png" width="400" /></a></div><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Donem forma
a la base de la pizza.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGZfmhEpXzlJSay19uc809ItqB5QUiuLBfqyobmkBoDMn3Ec3eSHvgv2PGZXx3EWB-Z-xTbDadN7YhL7FUQDwCEpkwm7l9UOQBmO_I4LOfc1efIoC-4df66USqWFF0QUYWVtQZEL-wA7L0AV3ZIukygeA7BdZg5NqXHI9GRdSsZsEU875GRg2EIJyNj70/s673/Pizza%20vegana%20(sense%20gluten)%20-%20cristina%20cuinem%20(6).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="526" data-original-width="673" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGZfmhEpXzlJSay19uc809ItqB5QUiuLBfqyobmkBoDMn3Ec3eSHvgv2PGZXx3EWB-Z-xTbDadN7YhL7FUQDwCEpkwm7l9UOQBmO_I4LOfc1efIoC-4df66USqWFF0QUYWVtQZEL-wA7L0AV3ZIukygeA7BdZg5NqXHI9GRdSsZsEU875GRg2EIJyNj70/w400-h313/Pizza%20vegana%20(sense%20gluten)%20-%20cristina%20cuinem%20(6).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">La posem a
una llanda de pizza amb paper vegetal a sota.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Precalentem lo
forn a 220º.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Netegem i
tallem les tomaques a rodanxe si les repartim a la base.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Netegem los
xampinyons i la maçana i ho tallem a làmines fines que repartirem per damunt de
la tomaca.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1jJH-cgiAuVm-IYhFGYAStsgrx517nzKRmM6zdiQjDC4CaUtodlS2EE8x3t7vT-OH8gTuRa2N_Abb-TnSfoMq8ecoNxmlAgFitp9r5pQnNix5V5arbOGrpHz28S13KcBMZxCO5Exato96MeojE6XEA8c63IOH7hc2x_szcKzGMEvYXjjF8Tc3zJt6m40/s664/Pizza%20vegana%20(sense%20gluten)%20-%20cristina%20cuinem%20(7).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="499" data-original-width="664" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1jJH-cgiAuVm-IYhFGYAStsgrx517nzKRmM6zdiQjDC4CaUtodlS2EE8x3t7vT-OH8gTuRa2N_Abb-TnSfoMq8ecoNxmlAgFitp9r5pQnNix5V5arbOGrpHz28S13KcBMZxCO5Exato96MeojE6XEA8c63IOH7hc2x_szcKzGMEvYXjjF8Tc3zJt6m40/w400-h300/Pizza%20vegana%20(sense%20gluten)%20-%20cristina%20cuinem%20(7).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Posarem herbes
provençals al gust.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjicvSwhMU9NcWAyTy2oBB00x324t6DoBHkDjb-0XgTQzlZ8esMgBt5cWewBEbvPSlN639RFI_1gQtvDBIoDtpvEooM8UfSGyn_RD1r2tFmwtIs4g9_2hAQLNVTQnhixL320JkgtXEA-7wYImAPOrO-ksXn4XTyAO3IHKd0F2cRVCFoe6tIX_J4-O_fvSA/s672/Pizza%20vegana%20(sense%20gluten)%20-%20cristina%20cuinem%20(8).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="526" data-original-width="672" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjicvSwhMU9NcWAyTy2oBB00x324t6DoBHkDjb-0XgTQzlZ8esMgBt5cWewBEbvPSlN639RFI_1gQtvDBIoDtpvEooM8UfSGyn_RD1r2tFmwtIs4g9_2hAQLNVTQnhixL320JkgtXEA-7wYImAPOrO-ksXn4XTyAO3IHKd0F2cRVCFoe6tIX_J4-O_fvSA/w400-h313/Pizza%20vegana%20(sense%20gluten)%20-%20cristina%20cuinem%20(8).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">I una mica
de formatge vegà. Jo només n’he posat a mitja pizza, l’altra meitat, sense.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Ho coem al
forn fins que veiguem que la massa estigue cuita i lo de dalt comence a estar
doradet.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrACmSmvy-U7jpfLNjoz_e8VA3HkIOZjSy_8_hZm7zUMdUxtJrZPqzG-Su9rhbgr7EX4fN1cIWlEtO4L4l1Us4bI2Djvayd1IoNLW21q0EVxFVvNlU4q_Xaqls37Xg8JoXCT1SSKOEVQF4jcJpbryiunMs2CMW_qIMCqRTWhFyofCwZv5k_SiVtUxiM2I/s663/Pizza%20vegana%20(sense%20gluten)%20-%20cristina%20cuinem%20(9).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="512" data-original-width="663" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrACmSmvy-U7jpfLNjoz_e8VA3HkIOZjSy_8_hZm7zUMdUxtJrZPqzG-Su9rhbgr7EX4fN1cIWlEtO4L4l1Us4bI2Djvayd1IoNLW21q0EVxFVvNlU4q_Xaqls37Xg8JoXCT1SSKOEVQF4jcJpbryiunMs2CMW_qIMCqRTWhFyofCwZv5k_SiVtUxiM2I/w400-h309/Pizza%20vegana%20(sense%20gluten)%20-%20cristina%20cuinem%20(9).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Repartim per
sobre una mica de ruca i tallem a trossets les tomaques seques. Una miqueta d’oli
picant al gust per damunt i a gaudir d’una pizza casolana ben bona.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvS5ctOSLdYWWV0YdIMw3YWh7MdFfi3rLmCDYui3TIXmvw9CvOGWX65hgQLOSnapJ0m5FMMYTl7rbyU62wWWc4b4XGm-0GtIlVmKRWj1ESknAymFAyiMHMiOG5vq3zvkMX3B4oxzgiB36Zl89Rjce1rp-sQmxYRqC2bHmyOoCzsW1zOSeGV_wpKF1_N58/s653/Pizza%20vegana%20(sense%20gluten)%20-%20cristina%20cuinem%20(3).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="653" data-original-width="488" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvS5ctOSLdYWWV0YdIMw3YWh7MdFfi3rLmCDYui3TIXmvw9CvOGWX65hgQLOSnapJ0m5FMMYTl7rbyU62wWWc4b4XGm-0GtIlVmKRWj1ESknAymFAyiMHMiOG5vq3zvkMX3B4oxzgiB36Zl89Rjce1rp-sQmxYRqC2bHmyOoCzsW1zOSeGV_wpKF1_N58/w478-h640/Pizza%20vegana%20(sense%20gluten)%20-%20cristina%20cuinem%20(3).png" width="478" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Si voleu
vore més receptes de súper pizzes, visiteu: <a href="https://retointernationalday.blogspot.com/2024/02/pizza.html" target="_blank">#PizzaInternationaDay</a></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br /><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim-Jvwu1DcvwocxfPhV6FZHvFYyX_4Na2XGwt8dmpNMGI8RNsZ8MJx6ltT9bIL6V_szA9LvibDfkxPBbGqzfGQ179IA6dVlveQJ8hXdmbGYM4fCwT6zNpA8uH9jILhxvBg2e6UG6UiZz3y3e9lJhWPjm_ophyphenhyphencH-YZZObQNaoUIrsWqPOMi2sy_KPlN-o/s646/Pizza%20vegana%20(sense%20gluten)%20-%20cristina%20cuinem%20(1).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="484" data-original-width="646" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim-Jvwu1DcvwocxfPhV6FZHvFYyX_4Na2XGwt8dmpNMGI8RNsZ8MJx6ltT9bIL6V_szA9LvibDfkxPBbGqzfGQ179IA6dVlveQJ8hXdmbGYM4fCwT6zNpA8uH9jILhxvBg2e6UG6UiZz3y3e9lJhWPjm_ophyphenhyphencH-YZZObQNaoUIrsWqPOMi2sy_KPlN-o/w640-h480/Pizza%20vegana%20(sense%20gluten)%20-%20cristina%20cuinem%20(1).png" width="640" /></a></div><p></p>CRISTINAhttp://www.blogger.com/profile/13943785746721151513noreply@blogger.com2tag:blogger.com,1999:blog-5016825444783445728.post-87650005502392196382024-02-07T07:00:00.025+01:002024-02-07T07:00:00.141+01:00Un llibre, una recepta (72). Gemüse-Schupfnudeln<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaPPEWaukeDFHyXavurfSwKiiZeENDmqojCmaxDhYhIrHLcp1pik31BBU0a7HgHJcNbDvobZPtrIAMfLHRG_bFLc_Z-2nDfxhQjszhpVs3r9a8VSSZyd-khG2J7cFpqw7lYTZYOsEbSRGmQuWTUiG2_z3Hd6CUQUTRUP-fYac31KWAgFTVh4UTFENkvrM/s680/Gem%C3%BCse-Schupfnudeln-%20cristina%20cuinem%20(2).png" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="524" data-original-width="680" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaPPEWaukeDFHyXavurfSwKiiZeENDmqojCmaxDhYhIrHLcp1pik31BBU0a7HgHJcNbDvobZPtrIAMfLHRG_bFLc_Z-2nDfxhQjszhpVs3r9a8VSSZyd-khG2J7cFpqw7lYTZYOsEbSRGmQuWTUiG2_z3Hd6CUQUTRUP-fYac31KWAgFTVh4UTFENkvrM/w640-h494/Gem%C3%BCse-Schupfnudeln-%20cristina%20cuinem%20(2).png" width="640" /></a></p><p class="MsoNormal" style="margin-bottom: 0cm;">La recepta d’avui
és d’un llibre de cuina que me vaig comprar quan vam fer la Deutsche
Alpenstrasse. <i style="mso-bidi-font-style: normal;"><u>Schwäbisch kochen</u></i>
de Karola Wiedemann i Martina Kiel està ple de receptes que segur vos
agradaran.<span></span></p><a name='more'></a><o:p></o:p><p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxWsJWLDDy9ew43xiUBi5XuBnIZbPC0q8Cu_hetysLdlU2rICd_H0f7GXpoXo68nPIIlA6dmB8a-cdPkTugwISLImUuBCLrYv-0OAuZ8gb4tOPHlKx8Bk75cFumrgUK79OO99aFn8d8XXZt9FHbYyMyOlAyZkKzwNLkrGsapMLJ0aNnJ3ueUz2M3OmdUs/s246/descarga%20(3).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="246" data-original-width="205" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxWsJWLDDy9ew43xiUBi5XuBnIZbPC0q8Cu_hetysLdlU2rICd_H0f7GXpoXo68nPIIlA6dmB8a-cdPkTugwISLImUuBCLrYv-0OAuZ8gb4tOPHlKx8Bk75cFumrgUK79OO99aFn8d8XXZt9FHbYyMyOlAyZkKzwNLkrGsapMLJ0aNnJ3ueUz2M3OmdUs/s1600/descarga%20(3).jpg" width="205" /></a></div><br />La que vos
porto avui se servix tradicionalment a mode d’acompanyament en chucrut o també
se pot fer dolça i acompanyar la compota de poma. Ah! I els he vist cuinats com si fossen pasta o gnocchis.<o:p></o:p><p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><span style="color: #990000;"><b>Ingredients:<o:p></o:p></b></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">600g de
patataques<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">1 pastanaga
grossa<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">150g farina
(jo he utilitzat meitat arròs, meitat avena sense gluten)<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">1 ou<br /><o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Sal<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Julivert<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Nou moscada<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Pebre negre<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Mantega (jo
he utilitzat oli d’auliva)<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><b><span style="color: #990000;">Preparació:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Netegem i
bullim la pastanaga i les pataques.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Una vegada
cuites ho dixem gelar una mitja horeta com a mínim.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Pelem la
pastanaga i la triturem en lo julivert.<o:p></o:p></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg97snrUXBPC6eBke2O-F2cBUDjZcArnq1WrJji8biEk9cxoyA71YKwJz00f8X6fogArWKdVO_4OKLwoM_7BPg_zCoLuEF4FtW7ryQ0Hlm79G5GJBNodSPiG0Zmo_6_m38ixTE6m6J-2ialTJZxDfhRsZcDT27lKClakLe8ao2Huvx2VrQQ_6VRR_TLg3I/s672/Gem%C3%BCse-Schupfnudeln-%20cristina%20cuinem%20(5).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="507" data-original-width="672" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg97snrUXBPC6eBke2O-F2cBUDjZcArnq1WrJji8biEk9cxoyA71YKwJz00f8X6fogArWKdVO_4OKLwoM_7BPg_zCoLuEF4FtW7ryQ0Hlm79G5GJBNodSPiG0Zmo_6_m38ixTE6m6J-2ialTJZxDfhRsZcDT27lKClakLe8ao2Huvx2VrQQ_6VRR_TLg3I/w400-h301/Gem%C3%BCse-Schupfnudeln-%20cristina%20cuinem%20(5).png" width="400" /></a></div><p class="MsoNormal" style="margin-bottom: 0cm;">Pelem les
pataques i les aixafem.</p><p class="MsoNormal" style="margin-bottom: 0cm;"><o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi73UHYFPBN9sI0uypBgtALtO1dvXND0BHvr97k5hKGZjMVCqHzFx6zm1aCqGRKyBXUcSfwmLmRLdkAZDL4QLRW5wm7R7kmEv2jMGliXLyOOLjcbPS9J9u0v7-DFHL9WgPf_EzRL_ZlKHcmcPeYcJymCCH_4Ln_TnQ5q8xKsVLhERDVMDlPJOnCViQEcTo/s678/Gem%C3%BCse-Schupfnudeln-%20cristina%20cuinem%20(4).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="539" data-original-width="678" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi73UHYFPBN9sI0uypBgtALtO1dvXND0BHvr97k5hKGZjMVCqHzFx6zm1aCqGRKyBXUcSfwmLmRLdkAZDL4QLRW5wm7R7kmEv2jMGliXLyOOLjcbPS9J9u0v7-DFHL9WgPf_EzRL_ZlKHcmcPeYcJymCCH_4Ln_TnQ5q8xKsVLhERDVMDlPJOnCViQEcTo/w400-h318/Gem%C3%BCse-Schupfnudeln-%20cristina%20cuinem%20(4).png" width="400" /></a></div><p class="MsoNormal" style="margin-bottom: 0cm;">Barregem les
pataques en lo julivert i pastanaga picats, la farina, l’ou. Salpebrem al gust
i afegim nou moscada. Fem una massa que puguem moldejar en les mans i donar-li
forma.</p><o:p></o:p><p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Fem formetes
així allargadetes i les fregim a la paella en una mica d’oli fins a dorar-les.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Les anem
traient i reservant.</p><p class="MsoNormal" style="margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie76ERRo_y7WUjbaHLOa3CZE_1V1ynG6MsWY9yxl8cfYLhMBoc4rPnaumPNSP7vjulD8jAS7vioUfGz42okxazj7D5i4KVrlCHiTs1J_szfdt0-zShCp513JSzC6DhjR73wOGjBX4T0EMLL3kO9b6W6KNVWwYDvNhseR6tEas0Cnl0qwYZKE2OaN3RgaE/s663/Gem%C3%BCse-Schupfnudeln-%20cristina%20cuinem%20(6).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="501" data-original-width="663" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie76ERRo_y7WUjbaHLOa3CZE_1V1ynG6MsWY9yxl8cfYLhMBoc4rPnaumPNSP7vjulD8jAS7vioUfGz42okxazj7D5i4KVrlCHiTs1J_szfdt0-zShCp513JSzC6DhjR73wOGjBX4T0EMLL3kO9b6W6KNVWwYDvNhseR6tEas0Cnl0qwYZKE2OaN3RgaE/w400-h303/Gem%C3%BCse-Schupfnudeln-%20cristina%20cuinem%20(6).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Servim
acompanyat de xucrut. A casa els hem sucat en una miqueta de mostassa i estaven
boníssims.<o:p></o:p></p><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/AVvXsEidRadMNDpk62JdkWvoM5ZyAeisjP-m1r6dalp1aXW_dVDqKYUjl394Mt4tMSRuz9xe805PiOfo06rj_6Qudp42AAO8F5ABTFKYAL_jz8l9IZsXFsMq9uCOeHD5KtAbpGHXhBGI3xxXED8j8Gf2_ctIDEbqU5BjvhgbuOk1tC3jHhc0omX6WzmQ1OxItx8/s675/Gem%C3%BCse-Schupfnudeln-%20cristina%20cuinem%20(1).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="513" data-original-width="675" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRadMNDpk62JdkWvoM5ZyAeisjP-m1r6dalp1aXW_dVDqKYUjl394Mt4tMSRuz9xe805PiOfo06rj_6Qudp42AAO8F5ABTFKYAL_jz8l9IZsXFsMq9uCOeHD5KtAbpGHXhBGI3xxXED8j8Gf2_ctIDEbqU5BjvhgbuOk1tC3jHhc0omX6WzmQ1OxItx8/w640-h486/Gem%C3%BCse-Schupfnudeln-%20cristina%20cuinem%20(1).png" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCVuRNb2UE24j6iL5_Toqp0m-ZMNzIUmC3US25VlWtReQYxP7mS-fTvpLQXol2Sxt-_rPKUa5OTbp6MAdC2Twkrt1Ft3Yv309JZHGg0r0ypCMgHHCI0mJ2jK4kEIaJtPwrXvMcmU8iLKhoXhkZS6cMBMU7AQ3LQ0Gdk53m_Z07Cd8FiYpQWZMuzYvPqaY/s679/Gem%C3%BCse-Schupfnudeln-%20cristina%20cuinem%20(3).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="679" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCVuRNb2UE24j6iL5_Toqp0m-ZMNzIUmC3US25VlWtReQYxP7mS-fTvpLQXol2Sxt-_rPKUa5OTbp6MAdC2Twkrt1Ft3Yv309JZHGg0r0ypCMgHHCI0mJ2jK4kEIaJtPwrXvMcmU8iLKhoXhkZS6cMBMU7AQ3LQ0Gdk53m_Z07Cd8FiYpQWZMuzYvPqaY/w640-h530/Gem%C3%BCse-Schupfnudeln-%20cristina%20cuinem%20(3).png" width="640" /></a></div>
<p class="MsoNormal" style="margin-bottom: 0cm;">Ara, hauré
de provar la recepta dolça!<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><o:p> </o:p></p>CRISTINAhttp://www.blogger.com/profile/13943785746721151513noreply@blogger.com0tag:blogger.com,1999:blog-5016825444783445728.post-88862063153035174502024-02-02T07:00:00.026+01:002024-02-02T07:00:00.134+01:00Polenta en bolets i ou<p> <br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY5_2QopQEaMk78E4sGAGwkxDzDg12m3iOyjMj8OLjFcc-0iecQrl_hU5XAgHljgSLbPSwMr4-Y9-nYLQbvV3ZN6YMFUHJiLQ-3OuUFFZxjUwn0VTu6XK2GJLgGwnOD05OeYFA4_765fbtdEblQ891WqJfvABkQtLkW6VLhcVZN9Z83Ms2hkx71pZoIrQ/s664/Polenta%20en%20bolets%20i%20ou%20-%20cristina%20cuinem%20(3).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="550" data-original-width="664" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY5_2QopQEaMk78E4sGAGwkxDzDg12m3iOyjMj8OLjFcc-0iecQrl_hU5XAgHljgSLbPSwMr4-Y9-nYLQbvV3ZN6YMFUHJiLQ-3OuUFFZxjUwn0VTu6XK2GJLgGwnOD05OeYFA4_765fbtdEblQ891WqJfvABkQtLkW6VLhcVZN9Z83Ms2hkx71pZoIrQ/w640-h530/Polenta%20en%20bolets%20i%20ou%20-%20cristina%20cuinem%20(3).png" width="640" /></a></div><br /><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="color: #990000;"><span></span></span></b></p><a name='more'></a><b><span style="color: #990000;">Ingredients:</span></b><o:p></o:p><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">2 tasses
polenta<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">500ml caldo
verdura<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">100g
xampinyons<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">100g
portobello<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">50g
camagrocs<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">4 ous<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">2 dents d’all<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Oli d’auliva<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Sal<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Pebre negre<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="color: #990000;">Preparació:</span></b><o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Netegem bé
los bolets. Tallem los xampinyons i los portobello en 4 trossos.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Pelem les
dents d’all i les trinxem. Les posem a la paella en un bon xorro d’oli i dorem
una mica. Seguidament afegim los bolets i saltegem. Salem al gust.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi88LDW2FJtXbansRgtvqotZpPcN4tpQy0K-u2DFsu7BGnRPQiFtsk5dnD0-9FfZb19JqGhJEKM9PzCedhkKtsXOKFtATZSmzM9SfB961f2YuOBXDa7GsziyOxX3_-CcpT7MvSkIQFakxWflDS2QIjKp4nIwMkokiMY7ZMyXqezeu_bYf0LNnFGGZOnP8Y/s653/Polenta%20en%20bolets%20i%20ou%20-%20cristina%20cuinem%20(5).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="483" data-original-width="653" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi88LDW2FJtXbansRgtvqotZpPcN4tpQy0K-u2DFsu7BGnRPQiFtsk5dnD0-9FfZb19JqGhJEKM9PzCedhkKtsXOKFtATZSmzM9SfB961f2YuOBXDa7GsziyOxX3_-CcpT7MvSkIQFakxWflDS2QIjKp4nIwMkokiMY7ZMyXqezeu_bYf0LNnFGGZOnP8Y/w400-h296/Polenta%20en%20bolets%20i%20ou%20-%20cristina%20cuinem%20(5).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Mentrestant coem
la polenta en un casso en lo caldo de verdura sense parar de remenar.
Salpebrem.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Bullim los
ous. Aquesta vegada los farem durs, però també los podríeu dixar en lo rovell
mig cru i que a l’obrir-los ho puguessem barrejar tot.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Pelem los
ous i los tallem a daus.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Servim la
polenta als plats individuals emplatant-la en un motlle. Al damunt hi repartim
lo saltejat de bolets i los trossets d’ou.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiUpIEPju1O8z9dpQ16Y_NNOra7T2aHOmhvW3cKLMEPOe_4cesC-QVtBNRcRWON4XIofjLkSFipRsNT7S9IdJxKadXEzgmsR58glF33FE2VFq4ZMFG7tqJZv30pptQLXghyl5grzWxogsaXVsGbWw5ZCUIvoq2JZ64Q07TnvU7yl3dPGHxvW-QWY-hsHM/s634/Polenta%20en%20bolets%20i%20ou%20-%20cristina%20cuinem%20(4).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="479" data-original-width="634" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiUpIEPju1O8z9dpQ16Y_NNOra7T2aHOmhvW3cKLMEPOe_4cesC-QVtBNRcRWON4XIofjLkSFipRsNT7S9IdJxKadXEzgmsR58glF33FE2VFq4ZMFG7tqJZv30pptQLXghyl5grzWxogsaXVsGbWw5ZCUIvoq2JZ64Q07TnvU7yl3dPGHxvW-QWY-hsHM/w400-h303/Polenta%20en%20bolets%20i%20ou%20-%20cristina%20cuinem%20(4).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Servim acabat
de fer.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpaLTcYAfh_o2g3WKxf9pnltsFIPO-J9PXxhguJj30KbEDhNg3uyhw1dPKQnBdkai-BMIO7fxrQrBZKl9pxpIuBn8XgYNQojLIFhHHQ90AAaWjIrdsbw1SOsI_22v4G50Ogxu7N8VeyV0aEPH8YbGlV9aThiv6xotpxVl6BX5GT3CdSpm43hNgZO1E2hE/s660/Polenta%20en%20bolets%20i%20ou%20-%20cristina%20cuinem%20(2).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="514" data-original-width="660" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpaLTcYAfh_o2g3WKxf9pnltsFIPO-J9PXxhguJj30KbEDhNg3uyhw1dPKQnBdkai-BMIO7fxrQrBZKl9pxpIuBn8XgYNQojLIFhHHQ90AAaWjIrdsbw1SOsI_22v4G50Ogxu7N8VeyV0aEPH8YbGlV9aThiv6xotpxVl6BX5GT3CdSpm43hNgZO1E2hE/w640-h498/Polenta%20en%20bolets%20i%20ou%20-%20cristina%20cuinem%20(2).png" width="640" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Bon profit!</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRiYLXJAWgPFG0M7vaoNInVJf7Y8ASq-uqh1Tuo2AhKnfJkWv209kGx2eYTAeiV4336TjLNABPdlqSuzcgH8dVwKKnD87C-Lfx4C-uF3i-X122mZdzbpoJKyyp0rbdBn8Jt6RZ9BWEHb49TpMJHLv9_cJ5dWXaMtR8jAkuVwiOmd3tRMMZSVuL9vUceY/s662/Polenta%20en%20bolets%20i%20ou%20-%20cristina%20cuinem%20(1).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="513" data-original-width="662" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRiYLXJAWgPFG0M7vaoNInVJf7Y8ASq-uqh1Tuo2AhKnfJkWv209kGx2eYTAeiV4336TjLNABPdlqSuzcgH8dVwKKnD87C-Lfx4C-uF3i-X122mZdzbpoJKyyp0rbdBn8Jt6RZ9BWEHb49TpMJHLv9_cJ5dWXaMtR8jAkuVwiOmd3tRMMZSVuL9vUceY/w640-h496/Polenta%20en%20bolets%20i%20ou%20-%20cristina%20cuinem%20(1).png" width="640" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>CRISTINAhttp://www.blogger.com/profile/13943785746721151513noreply@blogger.com0tag:blogger.com,1999:blog-5016825444783445728.post-86531767832034867392024-01-28T07:00:00.023+01:002024-01-28T07:00:00.137+01:00Tortillas en hummus d’alvocat, feta i primentó<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfJecx8UNpfbOHM600i7DRKBN_GS1bimtkXEWJxUAYE2RImVVhgUEQwjstu86hz5pJWhFhkY-bwDbl8RLXFtgweQW32bKNt62ea2NwWCDDuxJzpu4dHcn-5yJ0u6f1kAFtWu0EibzOvLlab9Ld_V91E0rW27PGuX_2jOL5397Fa_WIDi24NC-T7wdD000/s678/Tortillas%20en%20hummus%20d%E2%80%99alvocat,%20feta%20i%20priment%C3%B3%20-%20cristina%20cuinem%20(2).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="507" data-original-width="678" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfJecx8UNpfbOHM600i7DRKBN_GS1bimtkXEWJxUAYE2RImVVhgUEQwjstu86hz5pJWhFhkY-bwDbl8RLXFtgweQW32bKNt62ea2NwWCDDuxJzpu4dHcn-5yJ0u6f1kAFtWu0EibzOvLlab9Ld_V91E0rW27PGuX_2jOL5397Fa_WIDi24NC-T7wdD000/w640-h478/Tortillas%20en%20hummus%20d%E2%80%99alvocat,%20feta%20i%20priment%C3%B3%20-%20cristina%20cuinem%20(2).png" width="640" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Una recepta
ràpida per a un esmorzar o sopar fàcil, d’aprofitament, d’aquelles que fas quan
obres la nevera i mires què te queda per les carmanyoles.<span></span></p><a name='more'></a><o:p></o:p><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="color: #990000;">Ingredients:</span></b><o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Hummus d’alvocat<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Primentó
escalivat <o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Formatge
feta<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Tortillas de
panís<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="color: #990000;">Preparació:</span></b><o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Escorrem bé
lo primentó i lo fem a tires.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Desfem lo
formatge feta una mica en les mans.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Acalentem
una mica les tortillas a la paella. Volta i volta fins que veiguem que se
comencen a dorar.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqDR7hs5VjwN9LkV-eg-38IUStQJi-iJHtCUhpPf_znRw1nj_GaLzydqsX8vK6OnEYCjWefNasDo36FXMXd-Nd9j1jau_x8cEfB7u9pB3Q8PBPF7O9lkexc28kYU7d11gIOnnEEwclGvVMDnnECB3Nl6PZqSTHid0QeW6wMxaKHa5M5xrz_XsGLx6tmdg/s669/Tortillas%20en%20hummus%20d%E2%80%99alvocat,%20feta%20i%20priment%C3%B3%20-%20cristina%20cuinem%20(3).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="528" data-original-width="669" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqDR7hs5VjwN9LkV-eg-38IUStQJi-iJHtCUhpPf_znRw1nj_GaLzydqsX8vK6OnEYCjWefNasDo36FXMXd-Nd9j1jau_x8cEfB7u9pB3Q8PBPF7O9lkexc28kYU7d11gIOnnEEwclGvVMDnnECB3Nl6PZqSTHid0QeW6wMxaKHa5M5xrz_XsGLx6tmdg/w400-h316/Tortillas%20en%20hummus%20d%E2%80%99alvocat,%20feta%20i%20priment%C3%B3%20-%20cristina%20cuinem%20(3).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Les traiem i
anem farcint a mesura que les fem posant l’hummus d’alvocat a la base, lo primentó
i lo feta. Si vos ve de gust, també podeu posar una miqueta d’herbes o
espècies.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMySMGBsREknjBSwLAawDhYS2SRVPtFHXcdbfsTuK99pt9x2wF1zFVe7vgtENkM-QkVYsmiCEDIErLNxbV_GpPCxvVFzbvgnui4m7274v-UCjDz3Z6y_rQzaYE81WMrJkF29bKc7v4HseM1Kmhe79sjPclad0TAeTO-B7segSN2l8KeVcmSWzkP9BOLFs/s661/Tortillas%20en%20hummus%20d%E2%80%99alvocat,%20feta%20i%20priment%C3%B3%20-%20cristina%20cuinem%20(4).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="507" data-original-width="661" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMySMGBsREknjBSwLAawDhYS2SRVPtFHXcdbfsTuK99pt9x2wF1zFVe7vgtENkM-QkVYsmiCEDIErLNxbV_GpPCxvVFzbvgnui4m7274v-UCjDz3Z6y_rQzaYE81WMrJkF29bKc7v4HseM1Kmhe79sjPclad0TAeTO-B7segSN2l8KeVcmSWzkP9BOLFs/w400-h306/Tortillas%20en%20hummus%20d%E2%80%99alvocat,%20feta%20i%20priment%C3%B3%20-%20cristina%20cuinem%20(4).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Servim acabat
de fer.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSCq5yrmx5WpXXX6JrGXBfjzKCZYv96y4W0upP3c6v_-GK4-CrIplQOJKExlbcZfaYx_gOwv9eDCRSbhY0FJOvvQSYxrSdXBOzxVCRbJxcDPzfqonlhGMMl1_mKz_SwVf5nh0qKSwAowkfPAvxMqICHdg1j_pjX48CKPJYX7HMTF0pSxezP-4Sw8m-oQM/s678/Tortillas%20en%20hummus%20d%E2%80%99alvocat,%20feta%20i%20priment%C3%B3%20-%20cristina%20cuinem%20(1).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="506" data-original-width="678" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSCq5yrmx5WpXXX6JrGXBfjzKCZYv96y4W0upP3c6v_-GK4-CrIplQOJKExlbcZfaYx_gOwv9eDCRSbhY0FJOvvQSYxrSdXBOzxVCRbJxcDPzfqonlhGMMl1_mKz_SwVf5nh0qKSwAowkfPAvxMqICHdg1j_pjX48CKPJYX7HMTF0pSxezP-4Sw8m-oQM/w640-h478/Tortillas%20en%20hummus%20d%E2%80%99alvocat,%20feta%20i%20priment%C3%B3%20-%20cristina%20cuinem%20(1).png" width="640" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">I vatros, de
que vo les farciríeu?<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>CRISTINAhttp://www.blogger.com/profile/13943785746721151513noreply@blogger.com0tag:blogger.com,1999:blog-5016825444783445728.post-46892261005811308422024-01-23T07:00:00.020+01:002024-01-23T07:00:00.138+01:00Curry de cigrons i préssec<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB5p2bnuLitIY2eAgli3juFaeUo0ooFMzccbfDKhAp3f_Wm8V2eFh2VgXgRriujahn-It0QjWHYzzlUCeflHatLXY3wdfbMShoJyaCMKzOsPZUAg_csgHMAF-YsqeaREcSLMwapOD_1p8wDMMAnfv1QuHLWZUIaFqJ_ybec1rzJ95L26_U-xEfgTCtHuQ/s681/Curry%20de%20cigrons%20i%20pr%C3%A9ssec%20-%20cristina%20cuinem%20(6).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="550" data-original-width="681" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB5p2bnuLitIY2eAgli3juFaeUo0ooFMzccbfDKhAp3f_Wm8V2eFh2VgXgRriujahn-It0QjWHYzzlUCeflHatLXY3wdfbMShoJyaCMKzOsPZUAg_csgHMAF-YsqeaREcSLMwapOD_1p8wDMMAnfv1QuHLWZUIaFqJ_ybec1rzJ95L26_U-xEfgTCtHuQ/w640-h516/Curry%20de%20cigrons%20i%20pr%C3%A9ssec%20-%20cristina%20cuinem%20(6).png" width="640" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span></span></p><a name='more'></a>Una recepta
d’aquelles per fer en quatre coses del rebost.<o:p></o:p><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="color: #990000;">Ingredients:</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1 ceba
grossa<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1 dent d’all<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1 pesteta<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">4 talls de
préssec en conserva<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">400g cigrons
cuits<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">400g tomaca en
cosnerva<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1C garam
masala<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Sal<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Oli d’auliva
(podeu fer-ho amb oli de coco)<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="color: #990000;">Preparació:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Pelem la
ceba i la tallem a trossos. Poem un bon xorro d’oli a la cassola i la saltegem
en la pesteta trencada (per a que pique més) i la dent d’all pelada i trinxada.<o:p></o:p></p><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/AVvXsEgdj3nhsNkbYmXCkedmslZwKEl6CadiVyEHh5RU8eh6eDk7rqK0QxSOpQt__uJKpohCL3g2Xcpo9VC32sqr4wn09xBSCV5cYg8qCsp2hhjQaLr3he38J_sj7FtvJnnXY7tHE2eGdrcoRvLt1elFvXFERzYIsxzTRO_fKjGj-Zs-lkvatEM8yXv4ayeaT5s/s671/Curry%20de%20cigrons%20i%20pr%C3%A9ssec%20-%20cristina%20cuinem%20(1).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="671" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdj3nhsNkbYmXCkedmslZwKEl6CadiVyEHh5RU8eh6eDk7rqK0QxSOpQt__uJKpohCL3g2Xcpo9VC32sqr4wn09xBSCV5cYg8qCsp2hhjQaLr3he38J_sj7FtvJnnXY7tHE2eGdrcoRvLt1elFvXFERzYIsxzTRO_fKjGj-Zs-lkvatEM8yXv4ayeaT5s/w400-h300/Curry%20de%20cigrons%20i%20pr%C3%A9ssec%20-%20cristina%20cuinem%20(1).png" width="400" /></a></div><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Escorrem bé
los cigrons.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Escorrem bé
los talls de préssec i los tallem a daus.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1WeaJ5-lML72nD1Ot1GLNuDTAxjM7fCBMDkythquO9yWbmZzArQm6rWEWskrqIvdqdr6Iank0Wlo03wRyAa_j6Wvp2C2fXN_5OybQIGVgx5C32nsq-XSKF3cHyidNcDAaONs6EsS1QsjFOOql7-ke6cdcMW_1UlJEtGs_EC0ydVHwsebpv1GEs0UaFD4/s591/Curry%20de%20cigrons%20i%20pr%C3%A9ssec%20-%20cristina%20cuinem%20(2).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="438" data-original-width="591" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1WeaJ5-lML72nD1Ot1GLNuDTAxjM7fCBMDkythquO9yWbmZzArQm6rWEWskrqIvdqdr6Iank0Wlo03wRyAa_j6Wvp2C2fXN_5OybQIGVgx5C32nsq-XSKF3cHyidNcDAaONs6EsS1QsjFOOql7-ke6cdcMW_1UlJEtGs_EC0ydVHwsebpv1GEs0UaFD4/w400-h296/Curry%20de%20cigrons%20i%20pr%C3%A9ssec%20-%20cristina%20cuinem%20(2).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Tallem les
tomaques a daus.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Afegim al
sofregit de la cassola lo garam massala, lo préssec i los cigrons. Saltegem un
parell de minuts i afegim la tomaca. Salem al gust.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj2QNeoWBIy2_voA-xfsH23VxpuBzcI9bSZbxq_S9faRVgtl9dFm3PgEU9Erl3YxDZ09_8MuKUhOHEQ3Kz8Z666O1yTGHJS5BEd5bfg3SxgNWfRaTraq0eiUcZg4Cwphd4ZqYCLPLu8KZ3yG_4KvphqVb4y1MZMd6_sWwTpkbVqfKWhOPOu4dKea589Xo/s672/Curry%20de%20cigrons%20i%20pr%C3%A9ssec%20-%20cristina%20cuinem%20(3).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="505" data-original-width="672" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj2QNeoWBIy2_voA-xfsH23VxpuBzcI9bSZbxq_S9faRVgtl9dFm3PgEU9Erl3YxDZ09_8MuKUhOHEQ3Kz8Z666O1yTGHJS5BEd5bfg3SxgNWfRaTraq0eiUcZg4Cwphd4ZqYCLPLu8KZ3yG_4KvphqVb4y1MZMd6_sWwTpkbVqfKWhOPOu4dKea589Xo/w400-h300/Curry%20de%20cigrons%20i%20pr%C3%A9ssec%20-%20cristina%20cuinem%20(3).png" width="400" /></a></div><p></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMZd-N6rsxHf6TxBBonWXmQ1NYtmlUuTUBX3msWPIMz2zQjf9OiGLNSoUG20LUmPI2uPW-5TGxjQGlMWVa76lcys6C1NluJSSDPwZ8aiW9EVgAjc3p6XirheKU7-vk0Lkk59Shnug028vxjslL2v9doqAlpVTJ2bZbvAS4-vO2bmSXYz8fbY6yu2CG3bM/s673/Curry%20de%20cigrons%20i%20pr%C3%A9ssec%20-%20cristina%20cuinem%20(4).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="505" data-original-width="673" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMZd-N6rsxHf6TxBBonWXmQ1NYtmlUuTUBX3msWPIMz2zQjf9OiGLNSoUG20LUmPI2uPW-5TGxjQGlMWVa76lcys6C1NluJSSDPwZ8aiW9EVgAjc3p6XirheKU7-vk0Lkk59Shnug028vxjslL2v9doqAlpVTJ2bZbvAS4-vO2bmSXYz8fbY6yu2CG3bM/w400-h300/Curry%20de%20cigrons%20i%20pr%C3%A9ssec%20-%20cristina%20cuinem%20(4).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Dixem coure
uns 30-40 minuts per a reduir la salsa i barrejar sabors.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Servim i
gaudim. </p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKf7Ao7YWD3ijJtoZnAp-2zk4NU02xZikfllOFo9lxY4xSMR0F8-Lyn5MuTKm58i4icA8mpjUfbpEaPUT292BpMWTrb9jJ04nAsahmEE8PMWWG4woJLvtf4KWsqN05L1H7MkmiQWXpV75DM-BtwO7GV1GkYMDdSUl56cWeF4yTz4SQ2dNveZDknEipWnE/s678/Curry%20de%20cigrons%20i%20pr%C3%A9ssec%20-%20cristina%20cuinem%20(5).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="542" data-original-width="678" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKf7Ao7YWD3ijJtoZnAp-2zk4NU02xZikfllOFo9lxY4xSMR0F8-Lyn5MuTKm58i4icA8mpjUfbpEaPUT292BpMWTrb9jJ04nAsahmEE8PMWWG4woJLvtf4KWsqN05L1H7MkmiQWXpV75DM-BtwO7GV1GkYMDdSUl56cWeF4yTz4SQ2dNveZDknEipWnE/w640-h512/Curry%20de%20cigrons%20i%20pr%C3%A9ssec%20-%20cristina%20cuinem%20(5).png" width="640" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">És un plat
perfecte per a la carmanyola.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7RBzCWnisEeyuQhyphenhyphengKZPZ96cu_rENkfBsA4yfKpcgdYTlGiWXmV4-hlK-QTTZR2yDHqGF0fDP8jGs9pRdO2wIwYHNErCkACjlyDJxVJ7mAsL62KnwlP113XmerlkGpYhXGo6iZcYplDjI3Qh-lpiYuiWudPHQWHjsDdB87JDKXQ8Ao6Zo5SmJ-sqGLTA/s652/Curry%20de%20cigrons%20i%20pr%C3%A9ssec%20-%20cristina%20cuinem%20(7).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="488" data-original-width="652" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7RBzCWnisEeyuQhyphenhyphengKZPZ96cu_rENkfBsA4yfKpcgdYTlGiWXmV4-hlK-QTTZR2yDHqGF0fDP8jGs9pRdO2wIwYHNErCkACjlyDJxVJ7mAsL62KnwlP113XmerlkGpYhXGo6iZcYplDjI3Qh-lpiYuiWudPHQWHjsDdB87JDKXQ8Ao6Zo5SmJ-sqGLTA/w640-h480/Curry%20de%20cigrons%20i%20pr%C3%A9ssec%20-%20cristina%20cuinem%20(7).png" width="640" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>CRISTINAhttp://www.blogger.com/profile/13943785746721151513noreply@blogger.com0tag:blogger.com,1999:blog-5016825444783445728.post-49218914057108922192024-01-18T07:00:00.001+01:002024-01-18T07:26:49.504+01:00Timbal de pataca i bròquil<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDql3VCDwpBApYhakGYPz6WYBU1nMHiReiuoBOmdG4DHxSWklLk8FOGT3vK66oWsyiiHr7f6kHyC3SLnoAfy4IHd58Z3X8SRMAY_Kr-5JnRDIfMriLyApM5voLChUc0u2STUlDBSubu7KfGJPJmx3K0GPR2PCyl10Z3ouJSxnSQQ-osrPqGRVatq0b3KE/s679/Timbal%20de%20pataca%20i%20brocoli-%20cristina%20cuinem%20(4).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="539" data-original-width="679" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDql3VCDwpBApYhakGYPz6WYBU1nMHiReiuoBOmdG4DHxSWklLk8FOGT3vK66oWsyiiHr7f6kHyC3SLnoAfy4IHd58Z3X8SRMAY_Kr-5JnRDIfMriLyApM5voLChUc0u2STUlDBSubu7KfGJPJmx3K0GPR2PCyl10Z3ouJSxnSQQ-osrPqGRVatq0b3KE/w640-h508/Timbal%20de%20pataca%20i%20brocoli-%20cristina%20cuinem%20(4).png" width="640" /></a></div><br /><br /><span><a name='more'></a></span><p></p><p class="MsoNormal" style="margin-bottom: 0cm;"><b><span style="color: #990000;">Ingredients:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">4 pataques cuites
al caliu<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">8-10
pataques morades bullides<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">1 bròquil cuit al vapor<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Formatge
vegà a les herbes d’untar<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Oli d’auliva<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Sèsam blanc<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Sèsam negre<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Sal<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Pebre negre<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><b><span style="color: #990000;">Preparació:</span></b><o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Pelem les
pataques i les aixafem a un una forquilla. Posem un xorret d’oli i sal.
Barregem bé.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Pelem les
pataques morades i les aixafem amb una forquilla. Posem un xorret d’oli i
salpebrem al gust. Barregem bé.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Aixafem la
mitat del bròquil amb una forquilla i reservem els altres abrets.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Muntem los
timbals als plats dels comensals. <o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Posem una
capa de pataca morada.<o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaHs0JJQUHhVnhVxhVyTVwKvuEQDTlUGbemJrIyM-LdaEpvWDr7W8Qapw3xscKzbaWyMWzQSwwM271IFmcl_6_dIjzsN07ZfmpYh4Pf-0ZiEU7Ies9gD2QJFzXyKglJyf_9XaACKp0CpEUU8hUtSvmaXpx-KGQvgtU3dSgLh5fBQpZzWpwfmKuGAt7Vds/s680/Timbal%20de%20pataca%20i%20brocoli-%20cristina%20cuinem%20(6).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="499" data-original-width="680" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaHs0JJQUHhVnhVxhVyTVwKvuEQDTlUGbemJrIyM-LdaEpvWDr7W8Qapw3xscKzbaWyMWzQSwwM271IFmcl_6_dIjzsN07ZfmpYh4Pf-0ZiEU7Ies9gD2QJFzXyKglJyf_9XaACKp0CpEUU8hUtSvmaXpx-KGQvgtU3dSgLh5fBQpZzWpwfmKuGAt7Vds/w400-h294/Timbal%20de%20pataca%20i%20brocoli-%20cristina%20cuinem%20(6).png" width="400" /></a></div><p class="MsoNormal" style="margin-bottom: 0cm;">Una capa de
formatge vegà a les herbes d’untar.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFbK_R4Lc97sAD_NgkUsgScQzSWvxuwDBcFMIKiwgYbfgNi_Bb5Dywn7B8UK40d1xHwrSNAWQq78Ghfor0kbw_aC9Anwa4tG3xbdFkF-owlBv87aKTN6X77Vn92NPPq9Sm5vd3poNuM7WxHq9_fzkuh22pPTfp5OjP10Mmx41Ec71fYb8diej1hxtYYOE/s673/Timbal%20de%20pataca%20i%20brocoli-%20cristina%20cuinem%20(7).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="513" data-original-width="673" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFbK_R4Lc97sAD_NgkUsgScQzSWvxuwDBcFMIKiwgYbfgNi_Bb5Dywn7B8UK40d1xHwrSNAWQq78Ghfor0kbw_aC9Anwa4tG3xbdFkF-owlBv87aKTN6X77Vn92NPPq9Sm5vd3poNuM7WxHq9_fzkuh22pPTfp5OjP10Mmx41Ec71fYb8diej1hxtYYOE/w400-h305/Timbal%20de%20pataca%20i%20brocoli-%20cristina%20cuinem%20(7).png" width="400" /></a></div><div><br /></div>Una capa de
pataques.<o:p></o:p><p></p>
<p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4-i2O4etcWcna8cuT0Y67c3V_CjtCvJnJ9bs8gLiYDfKBinan9jzlsJ_XctCThVKhBuhL02siQsfz_OGqg7m5ykLKtMG81uBGv-5hserHFBk56rzDwxPsrcte6JdLRKWtAfcUPJyKfJ2YnbD9JDkHANEJVZA3QvpTkw9pz6GnhEtUDlTqA9oRxdNtYQo/s651/Timbal%20de%20pataca%20i%20brocoli-%20cristina%20cuinem%20(8).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="517" data-original-width="651" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4-i2O4etcWcna8cuT0Y67c3V_CjtCvJnJ9bs8gLiYDfKBinan9jzlsJ_XctCThVKhBuhL02siQsfz_OGqg7m5ykLKtMG81uBGv-5hserHFBk56rzDwxPsrcte6JdLRKWtAfcUPJyKfJ2YnbD9JDkHANEJVZA3QvpTkw9pz6GnhEtUDlTqA9oRxdNtYQo/w400-h318/Timbal%20de%20pataca%20i%20brocoli-%20cristina%20cuinem%20(8).png" width="400" /></a></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">Una capa de
bròquil.</p><p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGNNeYfCnx1127bxiYPozNhs2c52eQlBSicmiDulUxm063dH6HajurBBC5fZYJtQDeDcijCgtvm-UjBc1osuy3rRt4zfLFjWEpyHJe4k1DalL-RE8GUQWtDbIPZbKY8-jtEVJ6Kqhz9f83DRCOE5fZzvOaaFcRSeJz3P0Mn3ZCSblkvjfrzRnPYHayF5Q/s584/Timbal%20de%20pataca%20i%20brocoli-%20cristina%20cuinem%20(1).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="469" data-original-width="584" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGNNeYfCnx1127bxiYPozNhs2c52eQlBSicmiDulUxm063dH6HajurBBC5fZYJtQDeDcijCgtvm-UjBc1osuy3rRt4zfLFjWEpyHJe4k1DalL-RE8GUQWtDbIPZbKY8-jtEVJ6Kqhz9f83DRCOE5fZzvOaaFcRSeJz3P0Mn3ZCSblkvjfrzRnPYHayF5Q/w400-h321/Timbal%20de%20pataca%20i%20brocoli-%20cristina%20cuinem%20(1).png" width="400" /></a></div><p></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlvBSauTLlVnAqn_ITOm9VG63OZfX7LocqRT6nLxpcimGky261IXCysKXgDNzZ9ijWT6z38Ux8j8GrbvLzUM0mVYt88glkhlhpbBQRYkMXq_-_X630Tn9M5JLwBC1tHmQGab7a5EWASFrq_ZLw6HhqbuyWP6YcphyphenhyphenAGJ2yWXZnK2pAWJ6SFSC_Rg-RJMo/s683/Timbal%20de%20pataca%20i%20brocoli-%20cristina%20cuinem%20(2).png" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="542" data-original-width="683" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlvBSauTLlVnAqn_ITOm9VG63OZfX7LocqRT6nLxpcimGky261IXCysKXgDNzZ9ijWT6z38Ux8j8GrbvLzUM0mVYt88glkhlhpbBQRYkMXq_-_X630Tn9M5JLwBC1tHmQGab7a5EWASFrq_ZLw6HhqbuyWP6YcphyphenhyphenAGJ2yWXZnK2pAWJ6SFSC_Rg-RJMo/w400-h318/Timbal%20de%20pataca%20i%20brocoli-%20cristina%20cuinem%20(2).png" width="400" /></a></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">I a sobre hi
posem los abrets de bròquil. Reguem en un bon xorret d’oli, salpebrem i hi
tirem pel damunt els llavors de sèsam blanc i negre.</p><p class="MsoNormal" style="margin-bottom: 0cm;"><br /><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn07Q2H2oxMTP_iJDwhY90KqnwjSy-4BkMnwy33SdTlw0xbfuskTJ4jNLZClVBhUcEI2wflheh_BfndSg89MeB7iGQBg9iV_a2YnJF6Rxtga0LQeKjzbNACY2oUD3stjyYH0rFZdbHL_jvxbcoiKMIanNnQjXB2jFj-U6I8s7ygUiPA8uy2X8SY3yPsZY/s675/Timbal%20de%20pataca%20i%20brocoli-%20cristina%20cuinem%20(3).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="520" data-original-width="675" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn07Q2H2oxMTP_iJDwhY90KqnwjSy-4BkMnwy33SdTlw0xbfuskTJ4jNLZClVBhUcEI2wflheh_BfndSg89MeB7iGQBg9iV_a2YnJF6Rxtga0LQeKjzbNACY2oUD3stjyYH0rFZdbHL_jvxbcoiKMIanNnQjXB2jFj-U6I8s7ygUiPA8uy2X8SY3yPsZY/w640-h494/Timbal%20de%20pataca%20i%20brocoli-%20cristina%20cuinem%20(3).png" width="640" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLembJFQjnzmYvQMn9skuVDCexlcoXRWpkJW79B0xezooZHW6VMMtKr-cU01bw311X7GaXn88JVtjv5Kb65nRt-Uj0_TJ8v6kLIC4uOl2Vij6dlracXvrfHPDOtmnA2N9zOO5IpqRgBxFY3L_ZaT68sF9NaHXRE1o_O4EDWtVM5IZWhU6m71BZEh9_wBk/s668/Timbal%20de%20pataca%20i%20brocoli-%20cristina%20cuinem%20(5).png" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="510" data-original-width="668" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLembJFQjnzmYvQMn9skuVDCexlcoXRWpkJW79B0xezooZHW6VMMtKr-cU01bw311X7GaXn88JVtjv5Kb65nRt-Uj0_TJ8v6kLIC4uOl2Vij6dlracXvrfHPDOtmnA2N9zOO5IpqRgBxFY3L_ZaT68sF9NaHXRE1o_O4EDWtVM5IZWhU6m71BZEh9_wBk/w640-h488/Timbal%20de%20pataca%20i%20brocoli-%20cristina%20cuinem%20(5).png" width="640" /></a></p>CRISTINAhttp://www.blogger.com/profile/13943785746721151513noreply@blogger.com0tag:blogger.com,1999:blog-5016825444783445728.post-60941377939161197272024-01-13T07:00:00.000+01:002024-01-13T07:00:00.133+01:00Fritatta de coliflor i pèsols<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNKnmGidDN94Vxg-gCeILAXLkLLiBW0YeMRSzg9TUhhlM0XUGpAxk_4Z_TpwLS-CjG5jHfYoKGjEcH2S8kUdaoDL8yNiq57sW79rU1eZrBsh-lNMdDQeyut8P3mqc6b9h_BigfhTfFI6iyRQ9fWwcTOYDY1eQ7c-f4iKL2OigMBnn3W0XvWRX50ea1TpY/s681/Fritatta%20de%20coliflor%20i%20p%C3%A8sols%20-%20cristina%20cuinem%20(3).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="539" data-original-width="681" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNKnmGidDN94Vxg-gCeILAXLkLLiBW0YeMRSzg9TUhhlM0XUGpAxk_4Z_TpwLS-CjG5jHfYoKGjEcH2S8kUdaoDL8yNiq57sW79rU1eZrBsh-lNMdDQeyut8P3mqc6b9h_BigfhTfFI6iyRQ9fWwcTOYDY1eQ7c-f4iKL2OigMBnn3W0XvWRX50ea1TpY/w640-h506/Fritatta%20de%20coliflor%20i%20p%C3%A8sols%20-%20cristina%20cuinem%20(3).png" width="640" /></a></p><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Una recepta
d’aprofitament boníssima.<span></span></p><a name='more'></a><o:p></o:p><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="color: #990000;">Ingredients:</span></b></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">½ coliflor
cuita al vapor<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1 tassa de
pèsols tendres<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">2 dents d’all<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">4 ous<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Oli d’auliva<o:p></o:p></p><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Sal<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Pebre negre<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="color: #990000;">Preparació:<o:p></o:p></span></b></p><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Pelem les dents
d’all i les tallem a làmina.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">A una paella
que puguem posar al forn tirem un xorro d’oli i les saltegem.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xvE6o2XowUy-5SD4pjMchEqlNE8grAB89J9r9BpbvVQPrp-7PxXpnxWoVMGLB7PfnHK3mTI9G9FIE4dq3aLfRwuL2aBHU8vcCsCaLkTRXuS_Ps9sM535rxMIMijmH7GkVRyGVSyudnIZG27gAgi0UVlEA2v6l8exWJnx5paAkkV8JjL_n0T3frZ4gdM/s638/Fritatta%20de%20coliflor%20i%20p%C3%A8sols%20-%20cristina%20cuinem%20(4).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="471" data-original-width="638" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xvE6o2XowUy-5SD4pjMchEqlNE8grAB89J9r9BpbvVQPrp-7PxXpnxWoVMGLB7PfnHK3mTI9G9FIE4dq3aLfRwuL2aBHU8vcCsCaLkTRXuS_Ps9sM535rxMIMijmH7GkVRyGVSyudnIZG27gAgi0UVlEA2v6l8exWJnx5paAkkV8JjL_n0T3frZ4gdM/w400-h295/Fritatta%20de%20coliflor%20i%20p%C3%A8sols%20-%20cristina%20cuinem%20(4).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Afegim la coliflor
a trossos i los pèsols. Saltegem una mica. Salem al gust.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-u8Z06F_3TsftnVQb6vLYusOXFzdIIEjUf45FoYyug0ANXC_1wiAyoCiHSha102l8_U7mQFfnnjIO9eFVu0PfsI25eT0grSK1Qd1yda1bhT5bNXDhsu1IoCu5UiZqW-Ggzqk-qfZJnoGvEVo5MNc0Hc7ISMJ2kPt9taOtFPFTOq_OE98Ca0Gs57adh_U/s679/Fritatta%20de%20coliflor%20i%20p%C3%A8sols%20-%20cristina%20cuinem%20(1).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="513" data-original-width="679" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-u8Z06F_3TsftnVQb6vLYusOXFzdIIEjUf45FoYyug0ANXC_1wiAyoCiHSha102l8_U7mQFfnnjIO9eFVu0PfsI25eT0grSK1Qd1yda1bhT5bNXDhsu1IoCu5UiZqW-Ggzqk-qfZJnoGvEVo5MNc0Hc7ISMJ2kPt9taOtFPFTOq_OE98Ca0Gs57adh_U/w400-h303/Fritatta%20de%20coliflor%20i%20p%C3%A8sols%20-%20cristina%20cuinem%20(1).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Batem los
ous i salpebrem.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Afegim los
ous al saltejat i ho coem al forn fins que l’ou estigue quallat.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Servim acabat
de fer o mos guardem un bon tall per a la carmanyola de l’endemà.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgwKWF2GLfUDWa7sfWVRTcwzbKcbgu8P049Gs6Rh2ggzdIaOdBDzPSNCDzB-nTrQH9-TmoWvnlLPTXAG_Da3__6HwyHU9MqDKcVlphr_k-U7s5L-o5XEq1-BzlKoZ_EeAAKAxM1M6tN2iMBlf6FhNCeKfN-0dUvbSxDDYvCFD5Oe_wfds0U37F4tYKyps/s679/Fritatta%20de%20coliflor%20i%20p%C3%A8sols%20-%20cristina%20cuinem%20(2).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="529" data-original-width="679" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgwKWF2GLfUDWa7sfWVRTcwzbKcbgu8P049Gs6Rh2ggzdIaOdBDzPSNCDzB-nTrQH9-TmoWvnlLPTXAG_Da3__6HwyHU9MqDKcVlphr_k-U7s5L-o5XEq1-BzlKoZ_EeAAKAxM1M6tN2iMBlf6FhNCeKfN-0dUvbSxDDYvCFD5Oe_wfds0U37F4tYKyps/w640-h498/Fritatta%20de%20coliflor%20i%20p%C3%A8sols%20-%20cristina%20cuinem%20(2).png" width="640" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">I si voleu
vore més receptes de truites i fritattes, aquí ne teniu un bon grapat:<o:p></o:p></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="http://cuinem-cuinem.blogspot.com/2019/07/frittatine-allbruzzense-italia.html#more" target="_blank"><span style="color: #88bb21; text-decoration: none; text-underline: none;">Frittatine all'bruzzense</span></a><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #6aa84f; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="https://cuinem-cuinem.blogspot.com/2022/08/frittata-de-carabasso-tomaques-i-feta.html" target="_blank"><span style="color: #88bb21; text-decoration: none; text-underline: none;">Fritatta de carabassó, tomaques i feta</span></a></span><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="http://cuinem-cuinem.blogspot.com/2022/01/fritatta-de-moniato.html" target="_blank"><span style="color: #6aa84f; text-decoration: none; text-underline: none;">Fritatta de moniato</span></a><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #38761d; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="https://cuinem-cuinem.blogspot.com/2019/02/truita-amanida.html#more" target="_blank"><span style="color: #88bb21; text-decoration: none; text-underline: none;">Truita amanida</span></a></span><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #38761d; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="http://cuinem-cuinem.blogspot.com.es/2012/02/truita-dabadejo-i-ceba-caramelitzada.html" target="_blank"><span style="color: #88bb21; text-decoration: none; text-underline: none;">Truita d’abadejo i ceba caramel·litzada</span></a></span><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #38761d; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="http://cuinem-cuinem.blogspot.com.es/2016/04/truites-ii.html#more" target="_blank"><span style="color: #88bb21; text-decoration: none; text-underline: none;">Truita d'all porro i primentó </span></a></span><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #38761d; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="https://cuinem-cuinem.blogspot.com/2020/04/truita-dasbarginyia-i-ceba.html#more" target="_blank"><span style="color: #88bb21; text-decoration: none; text-underline: none;">Truita d'asbargínyia i ceba caramel·litzada</span></a></span><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="https://cuinem-cuinem.blogspot.com/2022/10/truita-dasbarginyia-escalivada-i.html" target="_blank"><span style="color: #6aa84f; text-decoration: none; text-underline: none;">Truita d’asbargínyia escalivada i pataques al forn</span></a><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #38761d; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="http://cuinem-cuinem.blogspot.com/2017/06/truites-iv.html" target="_blank"><span style="color: #88bb21; text-decoration: none; text-underline: none;">Truita de
calçots</span></a></span><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="https://cuinem-cuinem.blogspot.com/2023/06/Truita%20d%E2%80%99esp%C3%A0rrecs%20i%20fesolets%20%20Ingredients:%204%20ous%201%20manoll%20esp%C3%A0rrecs%20de%20marge%201%20tassa%20de%20fesolets%20cuits%202%20dnts%20d%E2%80%99all%20Oli%20d%E2%80%99auliva%20Sal%20Pebre%20negre%20%20Preparaci%C3%B3:%20Netegem%20i%20tallem%20a%20trossets%20los%20esp%C3%A0rrecs%20de%20marge.%20Posem%20aigua%20a%20bullir%20i%20los%20escaldem.%20Mentrestant,%20pelem%20les%20dents%20d%E2%80%99all,%20les%20trixem%20i%20les%20sofregim%20en%20un%20xorret%20d%E2%80%99oli%20a%20la%20paella.%20Escorrem%20b%C3%A9%20los%20esp%C3%A0rrec%20si%20los%20afegim%20a%20la%20paella.%20Saltegem%20un%20parell%20de%20minuts.%20Afegim%20los%20fesolets%20i%20saltegem%20un%20minut%20m%C3%A9s.%20Salpebrem.%20Batem%20les%20ous%20i%20fem%20la%20truita.%20I%20a%20gaudir%20d%E2%80%99una%20bona%20truita!%20%20Si%20voleu%20preparar%20m%C3%A9s%20truites,%20nom%C3%A9s%20cal%20que%20trieu%20entre%20tot%20lo%20llistat%20que%20vos%20proposo:%20Frittatine%20all'bruzzense%20Fritatta%20de%20carabass%C3%B3,%20tomaques%20i%20feta%20Fritatta%20de%20moniato%20Truita%20amanida%20Truita%20d%E2%80%99abadejo%20i%20ceba%20caramel%C2%B7litzada%20Truita%20d'all%20porro%20i%20priment%C3%B3%20%20Truita%20d'asbarg%C3%ADnyia%20i%20ceba%20caramel%C2%B7litzada%20Truita%20d%E2%80%99asbarg%C3%ADnyia%20escalivada%20i%20pataques%20al%20forn%20Truita%20de%20cal%C3%A7ots%20Truita%20de%20cal%C3%A7ots%20i%20moniato%20Truita%20de%20carabassa,%20priment%C3%B3%20i%20ceba%20Truita%20de%20carabass%C3%B3%20Truita%20de%20carabass%C3%B3%20i%20alls%20tendres%20Truita%20de%20carabass%C3%B3%20i%20ceba%20Truita%20de%20carabass%C3%B3%20i%20gambes%20Truita%20de%20carabass%C3%B3%20i%20primentons%20Truita%20de%20carxofes%20Truita%20de%20ceba%20i%20priment%C3%B3%20Truita%20d'esp%C3%A0rrecs%20de%20marge%20%20Truita%20d'espinacs%20i%20alls%20tendres%20Truita%20de%20faves%20Truita%20de%20formatge%20fresc%20Truita%20de%20fulles%20de%20remolatxa%20Truita%20de%20kale%20i%20alls%20tendres%20Truita%20de%20pataques%20lila%20Truita%20de%20pataca%20i%20pernil%20Tru" target="_blank"><span style="color: #38761d; text-decoration: none; text-underline: none;">Truita de calçots i moniato</span></a><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #38761d; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="https://cuinem-cuinem.blogspot.com/2018/09/truites-vi.html#more" target="_blank"><span style="color: #88bb21; text-decoration: none; text-underline: none;">Truita de carabassa, primentó i ceba</span></a></span><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #38761d; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="http://cuinem-cuinem.blogspot.com/2012/06/truita-de-carabasso-ingredients-1.html" target="_blank"><span style="color: #88bb21; text-decoration: none; text-underline: none;">Truita de carabassó</span></a></span><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #38761d; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="https://cuinem-cuinem.blogspot.com/2020/07/truita-de-carabasso-i-alls-tendres.html" target="_blank"><span style="color: #88bb21; text-decoration: none; text-underline: none;">Truita de carabassó i alls tendres</span></a></span><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #38761d; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="https://cuinem-cuinem.blogspot.com/2018/09/truites-vi.html#more" target="_blank"><span style="color: #88bb21; text-decoration: none; text-underline: none;">Truita de carabassó i ceba</span></a></span><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #38761d; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="https://cuinem-cuinem.blogspot.com/2020/09/truita-de-carabasso-i-gambes.html#more" target="_blank"><span style="color: #88bb21; text-decoration: none; text-underline: none;">Truita de carabassó i gambes</span></a></span><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #38761d; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="https://cuinem-cuinem.blogspot.com/2021/08/truita-de-carabasso-i-primentons.html" target="_blank"><span style="color: #88bb21; text-decoration: none; text-underline: none;">Truita de carabassó i primentons</span></a></span><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #38761d; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="http://cuinem-cuinem.blogspot.com.es/2017/03/truites-iii.html" target="_blank"><span style="color: #88bb21; text-decoration: none; text-underline: none;">Truita de carxofes</span></a></span><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #38761d; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="http://cuinem-cuinem.blogspot.com.es/search/label/Truites" target="_blank"><span style="color: #88bb21; text-decoration: none; text-underline: none;">Truita de ceba i
primentó</span></a></span><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #38761d; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="http://cuinem-cuinem.blogspot.com.es/2017/03/truites-iii.html" target="_blank"><span style="color: #88bb21; text-decoration: none; text-underline: none;">Truita d'espàrrecs de marge</span></a><a href="http://cuinem-cuinem.blogspot.com.es/2017/03/truites-iii.html" target="_blank"><span style="color: #88bb21; text-decoration: none; text-underline: none;"> </span></a></span><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><a href="https://cuinem-cuinem.blogspot.com/2023/06/truita-desparrecs-i-fesolets.html" target="_blank">Truita d'espàrrecs i fesolets</a></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #38761d; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="https://cuinem-cuinem.blogspot.com/2019/05/truita-despinacs-i-alls-tendres.html" target="_blank"><span style="color: #88bb21; text-decoration: none; text-underline: none;">Truita d'espinacs i alls tendres</span></a></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #38761d; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="http://cuinem-cuinem.blogspot.com.es/2017/10/truites-v.html" target="_blank"><span style="color: #88bb21; text-decoration: none; text-underline: none;">Truita de faves</span></a></span><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #38761d; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="https://cuinem-cuinem.blogspot.com/2021/05/truita-de-formatge-fresc.html" target="_blank"><span style="color: #88bb21; text-decoration: none; text-underline: none;">Truita de formatge fresc</span></a></span><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #38761d; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="http://cuinem-cuinem.blogspot.com.es/2012/09/truita-de-fulles-de-remolatxa-moltes.html" target="_blank"><span style="color: #88bb21; text-decoration: none; text-underline: none;">Truita de fulles de remolatxa</span></a></span><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #6aa84f; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;">Truita
de kale i alls tendres</span><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #38761d; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="http://cuinem-cuinem.blogspot.com.es/2013/02/truita-de-pataques-lila.html" target="_blank"><span style="color: #88bb21; text-decoration: none; text-underline: none;">Truita de pataques lila</span></a></span><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #38761d; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="http://cuinem-cuinem.blogspot.com.es/search/label/Truites" target="_blank"><span style="color: #88bb21; text-decoration: none; text-underline: none;">Truita de pataca
i pernil</span></a></span><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #6aa84f; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="http://cuinem-cuinem.blogspot.com/2022/03/truita-de-pataca-portobello-i-esparrecs.html#more" target="_blank"><span style="color: #88bb21; text-decoration: none; text-underline: none;">Truita de pataca, portobello i espàrrecs</span></a></span><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #38761d; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="https://cuinem-cuinem.blogspot.com/2021/01/truita-de-penques-de-bleda-i-alls.html" target="_blank"><span style="color: #88bb21; text-decoration: none; text-underline: none;">Truita de penques de bleda i alls tendres</span></a></span><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #38761d; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="http://cuinem-cuinem.blogspot.com.es/2016/04/truites-ii.html#more" target="_blank"><span style="color: #88bb21; text-decoration: none; text-underline: none;">Truita de pèsols </span></a></span><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #6aa84f; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="https://cuinem-cuinem.blogspot.com/2021/06/truita-de-primento-roig-i-alls-tendres.html#more" target="_blank"><span style="color: #88bb21; text-decoration: none; text-underline: none;">Truita de primentó roig i alls tendres</span></a></span><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #38761d; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="http://cuinem-cuinem.blogspot.com/2019/09/truita-de-primento-shitake-i-alls.html" target="_blank"><span style="color: #88bb21; text-decoration: none; text-underline: none;">Truita de primentó, shitake i alls tendres</span></a></span><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #38761d; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="http://cuinem-cuinem.blogspot.com.es/2017/03/truites-iii.html" target="_blank"><span style="color: #88bb21; text-decoration: none; text-underline: none;">Truita de remolatxa</span></a></span><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="https://cuinem-cuinem.blogspot.com/2021/10/truita-de-rovellons-en-all-i-julivert.html" target="_blank"><span style="color: #38761d; text-decoration: none; text-underline: none;">Truita de rovellons en all i julivert</span></a><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #38761d; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="http://cuinem-cuinem.blogspot.com.es/2016/04/truites-ii.html#more" target="_blank"><span style="color: #88bb21; text-decoration: none; text-underline: none;">Truita de rovellons i pataca </span></a></span><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #38761d; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="http://cuinem-cuinem.blogspot.com/2018/05/truita-en-compota-dalbercocs.html" target="_blank"><span style="color: #88bb21; text-decoration: none; text-underline: none;">Truita en compota d'albercocs</span></a></span><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #38761d; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="http://cuinem-cuinem.blogspot.com.es/2017/06/truites-iv.html" target="_blank"><span style="color: #88bb21; text-decoration: none; text-underline: none;">Truita primavera de verdures</span></a></span><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #38761d; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="http://cuinem-cuinem.blogspot.com/2017/10/truites-v.html" target="_blank"><span style="color: #88bb21; text-decoration: none; text-underline: none;">Truita de
verdures</span></a></span><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-margin-top-alt: auto;"><span style="color: #666666; font-family: "Neucha",serif; font-size: 13.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: CA;"><a href="http://cuinem-cuinem.blogspot.com/2020/03/truiquetes.html" target="_blank"><span style="color: #38761d; text-decoration: none; text-underline: none;">Truiquetes</span></a><o:p></o:p></span></p>CRISTINAhttp://www.blogger.com/profile/13943785746721151513noreply@blogger.com0tag:blogger.com,1999:blog-5016825444783445728.post-41301810072511542192024-01-08T07:00:00.056+01:002024-01-11T11:26:37.901+01:00Un llibre, una recepta (72). Asbargínyia especiada en pèsols<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBffBTTvgtnHnyPfVk_iZgF6lvdXRgHhHP7YmBX-_9TRLTihA_UfNB2ZYUnG4JxJhKkSmuxBrSaoNlMjTYLFn7zHyHDdiRzd6Q9JgSKlXXp_UMto746MRxO3tQXCaWKGAvQqvyLbQkybPhWQXUwZxOu42JJ5D7oXg4wBQAlviF3G7rzV3P0IZruoxNO5M/s675/Asbarg%C3%ADnyia%20especiada%20en%20p%C3%A8sols%20-%20ottolenghi-%20cristina%20cuinem%20(3).png" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="502" data-original-width="675" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBffBTTvgtnHnyPfVk_iZgF6lvdXRgHhHP7YmBX-_9TRLTihA_UfNB2ZYUnG4JxJhKkSmuxBrSaoNlMjTYLFn7zHyHDdiRzd6Q9JgSKlXXp_UMto746MRxO3tQXCaWKGAvQqvyLbQkybPhWQXUwZxOu42JJ5D7oXg4wBQAlviF3G7rzV3P0IZruoxNO5M/w640-h476/Asbarg%C3%ADnyia%20especiada%20en%20p%C3%A8sols%20-%20ottolenghi-%20cristina%20cuinem%20(3).png" width="640" /></a></p><p class="MsoNormal" style="margin-bottom: 0cm;">Comencem
l’any en un llibre d’un dels meus cuiners preferits: <i><u>Ottolenghi Test Kitchen:
Shelf Love</u></i> de Yotam Ottolenghi. Un llibre de receptes carregades de sabor i que
fa salivejar només de passar els seus pàgines, imagineu-vos si olorem els
plats? Mmmm...<span></span></p><a name='more'></a><span></span><p></p><p class="MsoNormal" style="margin-bottom: 0cm;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0bPOlaRfFpXd6nT23vaP9OUQGLqFEUWN8hL9ME53llNKchO7WPhRMkewC46U3V1lxVnSZCVuzsKACN_MBXMTRDYqo3csx98kxT89bbdVRQBRWgmeDyV7U-tGDQ8RvBOKc6NNijFTUa7rU8uOrb-rBCxiBA-FyI2_k9_6-Q7RJIBsD8VBvml5Oe0429sQ/s267/descarga.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="267" data-original-width="189" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0bPOlaRfFpXd6nT23vaP9OUQGLqFEUWN8hL9ME53llNKchO7WPhRMkewC46U3V1lxVnSZCVuzsKACN_MBXMTRDYqo3csx98kxT89bbdVRQBRWgmeDyV7U-tGDQ8RvBOKc6NNijFTUa7rU8uOrb-rBCxiBA-FyI2_k9_6-Q7RJIBsD8VBvml5Oe0429sQ/s1600/descarga.png" width="189" /></a></div><p class="MsoNormal" style="margin-bottom: 0cm;"></p><span></span><p></p><p class="MsoNormal" style="margin-bottom: 0cm;"><b><span style="color: #990000;">Ingredients:</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">3
asbargínyies<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">120ml oli
d’auliva<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">150g
cherries<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">1 ceba</p> <o:p></o:p><p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">6 dents
d’all<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">30g gingebre<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">1 pesteta<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">1c llavors
mostassa<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">1c cúrcuma
mòlta<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">1c garam
masala<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">1c comí mòlt<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">300ml aigua<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">150g
tomaques en conserva<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Cilantre<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">2c suc
llimona<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">200g pèsols
congelats<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">2C iogurt
estil grec (jo he utilitzat de coco)<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Sal<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Pebre negre<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><b><span style="color: #990000;">Preparació:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Precalentem lo
forn a 220º.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Netegem i
tallem els asbargínyies a daus. Les posem a una safata en 4 cullerades d’oli d’auliva,
sal i pebre. Ho barregem bé i coem uns 20 minuts.<br /><o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Als 20
minuts afegim les cherries i ho dixem coure uns 10 minuts més.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Mentrestant fem
la salsa a la olla inox de la Magimix. Si no teniu robot de cuina ho feu a una
paella i després ja ho triturareu.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Pelem la
ceba i l'afegim a l’olla en un bon xorro d’oli. Triturem. Programem: COCCIÓN, DORAR 7 minuts. Pelem les dents d'all i lo gingebre i a mitant cocció los afegim.</p><p class="MsoNormal" style="margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxcQjxizbjpYt64X6oP6vW6RN2uFhNhCogY_v6P9hVTQkaWEGy-GN3yDfK633JqM6d2d0mVNw20v09fmyGHM_42ivs7zNXzdDTpb1jP8R4w7a8bYANeqNAqFqo9HzMlvZ_6sZo1ZM_vMUf6KqW3ILfQ4aQEoJD6-2Q7c-yCA00_qhb9EAMlokW88-a-XQ/s666/Asbarg%C3%ADnyia%20especiada%20en%20p%C3%A8sols%20-%20ottolenghi-%20cristina%20cuinem%20(4).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="666" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxcQjxizbjpYt64X6oP6vW6RN2uFhNhCogY_v6P9hVTQkaWEGy-GN3yDfK633JqM6d2d0mVNw20v09fmyGHM_42ivs7zNXzdDTpb1jP8R4w7a8bYANeqNAqFqo9HzMlvZ_6sZo1ZM_vMUf6KqW3ILfQ4aQEoJD6-2Q7c-yCA00_qhb9EAMlokW88-a-XQ/w400-h300/Asbarg%C3%ADnyia%20especiada%20en%20p%C3%A8sols%20-%20ottolenghi-%20cristina%20cuinem%20(4).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Ho triturem
i afegim la pesteta i les espècies. Dorem un parell de minuts més.</p><p class="MsoNormal" style="margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy_LnnzD3ZTWWtNrHin3u2-JbQaie7O46vIo9zMn0jqUBdTq2ObPYe7MOerXnGbTcLU1qJAXJPKIJAvm-2oC3V6l9qzHQ0lXbaSL7QOI1a5XnRwQ-RFEIUOg3_0xm454UBBEXyrtzVJl0YqXj2O3Vek-rTftqJheI7zPqdt5U-t2tAgVJQMEH0lqoXlcA/s651/Asbarg%C3%ADnyia%20especiada%20en%20p%C3%A8sols%20-%20ottolenghi-%20cristina%20cuinem%20(5).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="482" data-original-width="651" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy_LnnzD3ZTWWtNrHin3u2-JbQaie7O46vIo9zMn0jqUBdTq2ObPYe7MOerXnGbTcLU1qJAXJPKIJAvm-2oC3V6l9qzHQ0lXbaSL7QOI1a5XnRwQ-RFEIUOg3_0xm454UBBEXyrtzVJl0YqXj2O3Vek-rTftqJheI7zPqdt5U-t2tAgVJQMEH0lqoXlcA/w400-h296/Asbarg%C3%ADnyia%20especiada%20en%20p%C3%A8sols%20-%20ottolenghi-%20cristina%20cuinem%20(5).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Afegim les
tomaques, 300ml d’aigua i salpebrem. Tornem a programar COCCIÓN/DORAR 15
minuts. Després ho triturem.</p><p class="MsoNormal" style="margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9l84Fk1oL1wsD-qcNkfUbFyRc-gIHrcUAQq6crp_1jza9qr0AAd0MhizVIGtIEcktgnRrXWyNpQTxoD9GMazkHe40zpIoJRpl6yY4iReLC6_phk_RU1RdD2FKdJr53XlcR3zTOdx2fgd4lSTYrblBIDrW1iLknczYUMsFjD3jvcJ6CoYiPbiEjdhmCr4/s651/Asbarg%C3%ADnyia%20especiada%20en%20p%C3%A8sols%20-%20ottolenghi-%20cristina%20cuinem%20(7).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="506" data-original-width="651" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9l84Fk1oL1wsD-qcNkfUbFyRc-gIHrcUAQq6crp_1jza9qr0AAd0MhizVIGtIEcktgnRrXWyNpQTxoD9GMazkHe40zpIoJRpl6yY4iReLC6_phk_RU1RdD2FKdJr53XlcR3zTOdx2fgd4lSTYrblBIDrW1iLknczYUMsFjD3jvcJ6CoYiPbiEjdhmCr4/w400-h311/Asbarg%C3%ADnyia%20especiada%20en%20p%C3%A8sols%20-%20ottolenghi-%20cristina%20cuinem%20(7).png" width="400" /></a></div><p></p><p class="MsoNormal" style="margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi38Y4BuZV2J68hpL3xTmtcPESt8gJW44SH7jdJTs-lo1e3x7AaN6xnqhRlkMhcz3lJcyLc2yt_V3enr5uHPXfJQSa7ZqZpVyge1gvW9sHFgsVkEbMcmkRk4soM-Hyj1TRGjwvaMkVakPIdOZdNJ9IOsQIlES3CbKQsx7hwmUBYyklLQbUTeOgezqtLYIo/s676/Asbarg%C3%ADnyia%20especiada%20en%20p%C3%A8sols%20-%20ottolenghi-%20cristina%20cuinem%20(6).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="549" data-original-width="676" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi38Y4BuZV2J68hpL3xTmtcPESt8gJW44SH7jdJTs-lo1e3x7AaN6xnqhRlkMhcz3lJcyLc2yt_V3enr5uHPXfJQSa7ZqZpVyge1gvW9sHFgsVkEbMcmkRk4soM-Hyj1TRGjwvaMkVakPIdOZdNJ9IOsQIlES3CbKQsx7hwmUBYyklLQbUTeOgezqtLYIo/w400-h325/Asbarg%C3%ADnyia%20especiada%20en%20p%C3%A8sols%20-%20ottolenghi-%20cristina%20cuinem%20(6).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Bullim los
pèsols.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">A una paella
saltegem los pèsols en ceba tendra, cilantre i salpebrem<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Fem la salsa
de iogurt a un bol barrejant lo iogurt, sal i una mica de suc de llimona.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Servim als
plats individuals. Al fons del plat hi posem l’asbargínyia i les cherries, per damunt
la salsa de tomaca i per acabar, los pèsols. </p><p class="MsoNormal" style="margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEnQIz6WMcykNHLbIlem6HUkDN1pAWYpKLNXbonU48OBocgiJnfV0a17m-qJz36wHKIvHJVFzNHA9PJuVEXo7ZQCAbukp-b8tzvFCkBfQgI6bcgEKgSIGFG0islKGCqpMit_L0kWcXU73wnNBV899VO6KZRTlQxYfPzm6fcwkIx0L9pQ7hqJV09Q9o8Xo/s647/Asbarg%C3%ADnyia%20especiada%20en%20p%C3%A8sols%20-%20ottolenghi-%20cristina%20cuinem%20(8).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="477" data-original-width="647" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEnQIz6WMcykNHLbIlem6HUkDN1pAWYpKLNXbonU48OBocgiJnfV0a17m-qJz36wHKIvHJVFzNHA9PJuVEXo7ZQCAbukp-b8tzvFCkBfQgI6bcgEKgSIGFG0islKGCqpMit_L0kWcXU73wnNBV899VO6KZRTlQxYfPzm6fcwkIx0L9pQ7hqJV09Q9o8Xo/w400-h295/Asbarg%C3%ADnyia%20especiada%20en%20p%C3%A8sols%20-%20ottolenghi-%20cristina%20cuinem%20(8).png" width="400" /></a></div><p></p><p class="MsoNormal" style="margin-bottom: 0cm;">Si vos ve de gust, i vos agrada la
picant, podeu tirar una mica de pesteta
mòlta per damunt.</p><p class="MsoNormal" style="margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaMboC0q8PkL7Qr5mzj4WbIRTzTrp_isQOh6WrHNRYj3YIo2bAVADRBrXSg7qkpBh-BDIo25_sSIXsbKHoZpMYRgEKCYFRWB6ry_fZBprjHUJF3C2Z6TvT6DqnMVUNDzaIPSKHaDR6iZbPjuk29A794m_my5YWShS382qPQgbhdRJX1u9qOdoRz3sNyN0/s674/Asbarg%C3%ADnyia%20especiada%20en%20p%C3%A8sols%20-%20ottolenghi-%20cristina%20cuinem%20(2).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="543" data-original-width="674" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaMboC0q8PkL7Qr5mzj4WbIRTzTrp_isQOh6WrHNRYj3YIo2bAVADRBrXSg7qkpBh-BDIo25_sSIXsbKHoZpMYRgEKCYFRWB6ry_fZBprjHUJF3C2Z6TvT6DqnMVUNDzaIPSKHaDR6iZbPjuk29A794m_my5YWShS382qPQgbhdRJX1u9qOdoRz3sNyN0/w640-h516/Asbarg%C3%ADnyia%20especiada%20en%20p%C3%A8sols%20-%20ottolenghi-%20cristina%20cuinem%20(2).png" width="640" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Una barreja
de sabors brutal.</p><p class="MsoNormal" style="margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRKCBxc1dtDKCKxArjCAC7udYf2qHXoUV28CanqyGCn0zIPRbGh7FRNX7nGmAziCvlxE9JhWrvXS6wuF7XiU1YR4BmW7MsmOPykIuJSfvKipmsALULszcp-CWCWHe8kQyQXt-o1OiDdGb3QHPZyUbv3qZq3hstBZze3-MUNriRhhJNrZl-KihFDOq6ks/s646/Asbarg%C3%ADnyia%20especiada%20en%20p%C3%A8sols%20-%20ottolenghi-%20cristina%20cuinem%20(1).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="513" data-original-width="646" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRKCBxc1dtDKCKxArjCAC7udYf2qHXoUV28CanqyGCn0zIPRbGh7FRNX7nGmAziCvlxE9JhWrvXS6wuF7XiU1YR4BmW7MsmOPykIuJSfvKipmsALULszcp-CWCWHe8kQyQXt-o1OiDdGb3QHPZyUbv3qZq3hstBZze3-MUNriRhhJNrZl-KihFDOq6ks/w640-h508/Asbarg%C3%ADnyia%20especiada%20en%20p%C3%A8sols%20-%20ottolenghi-%20cristina%20cuinem%20(1).png" width="640" /></a></div><p></p>CRISTINAhttp://www.blogger.com/profile/13943785746721151513noreply@blogger.com0tag:blogger.com,1999:blog-5016825444783445728.post-45195448929322152992024-01-07T10:00:00.029+01:002024-01-07T10:00:00.139+01:00Tempura de shimeji<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgULJFR-QE_a-cYfUXvYcVbuEwVqEsp2aU4OXHfgusOH6b5Yg64mirvpVIe5J2492OZMm59RUQNGo0qarwpNiTUESVut7R_rqqxBO7oFXfvoLiObREtS5dN585tgdX4H3XWnB_NTZcmPHUQwYPma6aABi-LVRIbtPG72g70dKloW5Ned7F5Bf9av66FSrk/s666/Tempura%20de%20shimeji%20(3).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="519" data-original-width="666" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgULJFR-QE_a-cYfUXvYcVbuEwVqEsp2aU4OXHfgusOH6b5Yg64mirvpVIe5J2492OZMm59RUQNGo0qarwpNiTUESVut7R_rqqxBO7oFXfvoLiObREtS5dN585tgdX4H3XWnB_NTZcmPHUQwYPma6aABi-LVRIbtPG72g70dKloW5Ned7F5Bf9av66FSrk/w640-h498/Tempura%20de%20shimeji%20(3).png" width="640" /></a></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />En aquesta
recepta participo al #TempuraInternationalDay.<span></span></p><a name='more'></a> <o:p></o:p><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="color: #990000;">Ingredients:</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Bunapi
shimeji (blancs)<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Buna shimeji
(marrons)<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">4C farina de
cigrons<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1 tassa d’aigua
fresca<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">2 gotes
vinagre de poma<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Làmines d’alga
nori<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Tamari<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Salsa sweet
chili<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Oli d’auliva<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="color: #990000;">Preparació:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Netejarem bé
los shjimeji i los separarem en grupets al gust. A alguns d’ells los hi
embolicarem una tira d’alga nori.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSFnZGXDEQ-W8a36YOPhecSU1iQWTer1sgy_NAEiG5-oEqIcSBopt9egrUyOn26CfwRm5WL4VTlskICqDqYfvASHFtS-XxfB8YVGNkzHT7snOlS-hWy0nqlu9HGYN3Ubq58sOYve3-wJ0daVi8yyfhbBfQMq8TpI7AeWcBPCZNE9qWBstqLFZ5IPCOTq4/s679/Tempura%20de%20shimeji%20(6).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="524" data-original-width="679" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSFnZGXDEQ-W8a36YOPhecSU1iQWTer1sgy_NAEiG5-oEqIcSBopt9egrUyOn26CfwRm5WL4VTlskICqDqYfvASHFtS-XxfB8YVGNkzHT7snOlS-hWy0nqlu9HGYN3Ubq58sOYve3-wJ0daVi8yyfhbBfQMq8TpI7AeWcBPCZNE9qWBstqLFZ5IPCOTq4/w400-h309/Tempura%20de%20shimeji%20(6).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Prepararem al
tempura barrejant bé la farina de cigrons i les dues gotes de vinagre per a que
nos se note tant lo gust de la farina de cigró.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXzjzpv5Duz82xiAXqwBt99CAqDva4vbaQ8Uubz2HRanMDUgG8p8LyKnbgRKPvqi-3jJQvp9l2cLOELsQNGt8WOv2BPtGU9TOcwGMtkwM1JsvWqasmPcWTdoKnF2kC91pMRkw02hFpWybUuYWRZj2kiluFlp0p-iYM0eY0ysYiBMoO22tHeQITB0TRiGE/s682/Tempura%20de%20shimeji%20(5).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="527" data-original-width="682" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXzjzpv5Duz82xiAXqwBt99CAqDva4vbaQ8Uubz2HRanMDUgG8p8LyKnbgRKPvqi-3jJQvp9l2cLOELsQNGt8WOv2BPtGU9TOcwGMtkwM1JsvWqasmPcWTdoKnF2kC91pMRkw02hFpWybUuYWRZj2kiluFlp0p-iYM0eY0ysYiBMoO22tHeQITB0TRiGE/w400-h309/Tempura%20de%20shimeji%20(5).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Posarem oli
d’auliva<span style="mso-spacerun: yes;"> </span>a calentar i quan estigue ben
calent, anirem sucant los shimeji a la massa i fregint.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Los traurem
i dixarem escórrer damunt d’un plat amb paper de cuina per a traure l’excés d’oli.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijRzT8jfXCxSCjS92kmGYXKk8AA1S31fZf_CAL1YLsclMrjG9S5ZgIOZrQX9crrEAVayzJEZ8JCRYQfbRKM6QqV9n6Wc8V7yx5G1N-RaA8VesUb0vpcz8dxf4UnHXIvYgI0dsbe7LsXI39pfTphJVnBLVhw3wibj7s-wiBQKY-Ql0RIziMqW0O6ZX41mU/s678/Tempura%20de%20shimeji%20(1).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="539" data-original-width="678" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijRzT8jfXCxSCjS92kmGYXKk8AA1S31fZf_CAL1YLsclMrjG9S5ZgIOZrQX9crrEAVayzJEZ8JCRYQfbRKM6QqV9n6Wc8V7yx5G1N-RaA8VesUb0vpcz8dxf4UnHXIvYgI0dsbe7LsXI39pfTphJVnBLVhw3wibj7s-wiBQKY-Ql0RIziMqW0O6ZX41mU/w400-h318/Tempura%20de%20shimeji%20(1).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Servirem acabats
de fer en una mica de salsa tamari i sweet chili, al gust.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">També podeu
fer salsa de tempura o bé acompanyar-la d’aquella salsa que més vos agrade com
podria ser un romesco i li doneu un toc diferent.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3osOgbZBC-YL68pxpH_ynEHPKm3caLMVN02g1964ksbmtYoadU5CiVntCGtRi2G32kk0NULFdqwKnhCwI0m_SSrfULC5KkfwsUlJTqbPaNextqu2piSr5EAVqDS_1NNT8PdT2mwHAmDdmF_Y6Z_ou0eK8sJFkj2Cenc7XU0p5dxbb4nVTwtA6xdIsP5g/s685/Tempura%20de%20shimeji%20(4).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="556" data-original-width="685" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3osOgbZBC-YL68pxpH_ynEHPKm3caLMVN02g1964ksbmtYoadU5CiVntCGtRi2G32kk0NULFdqwKnhCwI0m_SSrfULC5KkfwsUlJTqbPaNextqu2piSr5EAVqDS_1NNT8PdT2mwHAmDdmF_Y6Z_ou0eK8sJFkj2Cenc7XU0p5dxbb4nVTwtA6xdIsP5g/w640-h520/Tempura%20de%20shimeji%20(4).png" width="640" /></a></div><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br /></p>Bon profit!<o:p></o:p><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Si voleu
vore més receptes de tempura d’altres bloggers, visiteu: <a href="http://Retointernationalday.">Retointernationalday.</a></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2suyrlsdIZ9OXWyVHV20wuUGxMbdcgQ-1jVGG3dMIOYiMHv4UZK5H-rIz7HKZjAz6gsHDCQ4Y7bV3o8OWUOZ3XZg8Akc_Iq0kEuMSX8PW_J8xtTLTs7GbgAd67BSeyqlQJ8PSQpLYFv1AcOR7w3v5y0oPWLN221G_D_ldKVU1HxJ2H4t82DS-4aS0uiQ/s687/Tempura%20de%20shimeji%20(2).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="519" data-original-width="687" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2suyrlsdIZ9OXWyVHV20wuUGxMbdcgQ-1jVGG3dMIOYiMHv4UZK5H-rIz7HKZjAz6gsHDCQ4Y7bV3o8OWUOZ3XZg8Akc_Iq0kEuMSX8PW_J8xtTLTs7GbgAd67BSeyqlQJ8PSQpLYFv1AcOR7w3v5y0oPWLN221G_D_ldKVU1HxJ2H4t82DS-4aS0uiQ/w640-h484/Tempura%20de%20shimeji%20(2).png" width="640" /></a></div><p></p>
<p class="MsoNormal"><o:p> </o:p></p>CRISTINAhttp://www.blogger.com/profile/13943785746721151513noreply@blogger.com0tag:blogger.com,1999:blog-5016825444783445728.post-31874273147272228772023-12-27T07:00:00.031+01:002023-12-27T07:00:00.138+01:00Carabassetes farcides de quinoa i xampinyons<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQyRulptC4bqgg-Y5DxW4HGadiQUgLOAd2ccIyFUjE73H852s0j4AQ5ILYhVsjLwSM6ZCpIC7t4pY3HCbswxCPKv7wZabfvWVTkHfEKO88EN769Wk2EpKSXHUAVXt2vtSCA42x3KqC9fi8fxEqjwRKRPg0NBk2hELrcl3Rr6iVmwXQIU7ZdRLHJtoijlY/s678/Carabassetes%20farcides%20de%20quinoa%20i%20xampinyons%20-%20cristina%20cuinem%20(5).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="488" data-original-width="678" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQyRulptC4bqgg-Y5DxW4HGadiQUgLOAd2ccIyFUjE73H852s0j4AQ5ILYhVsjLwSM6ZCpIC7t4pY3HCbswxCPKv7wZabfvWVTkHfEKO88EN769Wk2EpKSXHUAVXt2vtSCA42x3KqC9fi8fxEqjwRKRPg0NBk2hELrcl3Rr6iVmwXQIU7ZdRLHJtoijlY/w640-h460/Carabassetes%20farcides%20de%20quinoa%20i%20xampinyons%20-%20cristina%20cuinem%20(5).png" width="640" /></a></div><br /><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="color: #990000;"><b><span></span></b></span></p><a name='more'></a><span style="color: #990000;"><b>Ingredients:</b></span><o:p></o:p><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">3
carabassetes<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">200g
xampinyons<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1 tassa de
quinoa de dos colors<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1 all porro<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Oli d’auliva<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Sal<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Pebre negre<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Orenga<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Llevadura nutricional<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="color: #990000;">Preparació:</span></b><o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Netegem bé
les carabassetes, los hi tallem la part superior. Traiem les pipes.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Per a
coure-ho he utilitzat la <b style="mso-bidi-font-weight: normal;">Magimix Cook
Expert</b>, però amb una olla normal amb vaporera ho podeu fer sense problema.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">A la olla
inox posarem la quinoa i l’aigua per a bullir-la. A la part superior les
carabassetes a la vaporera. Taparem i programarem: COCCIÓN/ VAPOR.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Si fem la
recepta amb més carabassetes, també mos serviria afegir la vaporera XL.
Sumariem pisos.<o:p></o:p></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8FREVUnkf44i5INu2PIXSaUd-bZ67DoOIEDes4WEMpqudE3tc0Kd9FqFnQDuv7K9dWj3lbKSOnUvZTFSXy1PQsE58kS97IP9BbWHfQyneev0xZH1vxVOSj1hxA0XI3k5oPaC1p8rC-ntBWYkbn0R7msgJPZ-nrzXZih2DR59Ps1B9n0G_1odfXZbF9os/s679/Carabassetes%20farcides%20de%20quinoa%20i%20xampinyons%20-%20cristina%20cuinem%20(6).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="514" data-original-width="679" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8FREVUnkf44i5INu2PIXSaUd-bZ67DoOIEDes4WEMpqudE3tc0Kd9FqFnQDuv7K9dWj3lbKSOnUvZTFSXy1PQsE58kS97IP9BbWHfQyneev0xZH1vxVOSj1hxA0XI3k5oPaC1p8rC-ntBWYkbn0R7msgJPZ-nrzXZih2DR59Ps1B9n0G_1odfXZbF9os/w400-h303/Carabassetes%20farcides%20de%20quinoa%20i%20xampinyons%20-%20cristina%20cuinem%20(6).png" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOukTb-iBt7QZNeTBQuraPR4lVHMzs_W1bZhH1Zugo18-01qpt0hSjhKHacgdtjEMUdZPe5z7v0bQJopBoAaFB1B-VWaBbHRaRLqOFVJnABJLGmxKzKpYMLChyphenhyphenbQUNQ_Yt4bPnXFcUZpTRhwaGwyqha6hBZFlEQTAAcP0-uxQ09YePhaKNLeNAMZj8ONY/s677/Carabassetes%20farcides%20de%20quinoa%20i%20xampinyons%20-%20cristina%20cuinem%20(7).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="526" data-original-width="677" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOukTb-iBt7QZNeTBQuraPR4lVHMzs_W1bZhH1Zugo18-01qpt0hSjhKHacgdtjEMUdZPe5z7v0bQJopBoAaFB1B-VWaBbHRaRLqOFVJnABJLGmxKzKpYMLChyphenhyphenbQUNQ_Yt4bPnXFcUZpTRhwaGwyqha6hBZFlEQTAAcP0-uxQ09YePhaKNLeNAMZj8ONY/w400-h311/Carabassetes%20farcides%20de%20quinoa%20i%20xampinyons%20-%20cristina%20cuinem%20(7).png" width="400" /></a></div><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Mentre se
cou, a una paella saltejarem l’all porro que haurem netejat bé i tallat a
trossets.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3t-j4YaclWl0QcfFzlNqhaXvhqTmrAUUsiPREJ5yAt8pJD25AwO2_deD6Ls3hSJGyGF31GvPc9bJwcBqw6qVLg-PWsZWjsUw9ZUxLgCDdldk7_nLWdubeabo8rw4IIc0vgWHxcUgSg0T2UZnd2rN9Nby1QP5xIXIaSJ512BtimNPJnZKyWQZm_Hi4PxQ/s643/Carabassetes%20farcides%20de%20quinoa%20i%20xampinyons%20-%20cristina%20cuinem%20(8).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="505" data-original-width="643" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3t-j4YaclWl0QcfFzlNqhaXvhqTmrAUUsiPREJ5yAt8pJD25AwO2_deD6Ls3hSJGyGF31GvPc9bJwcBqw6qVLg-PWsZWjsUw9ZUxLgCDdldk7_nLWdubeabo8rw4IIc0vgWHxcUgSg0T2UZnd2rN9Nby1QP5xIXIaSJ512BtimNPJnZKyWQZm_Hi4PxQ/w400-h314/Carabassetes%20farcides%20de%20quinoa%20i%20xampinyons%20-%20cristina%20cuinem%20(8).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Netejarem los
xampinyons i los tallarem a daus i los saltejarem en l’all porro.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifKJbL3CFcHmP3xXyWNSFUs_emVk36sKl2ZuPbK-5fBJEZfNxeDlkSzMJyF2jHe4nB0_f0YzVdw72s7isdWiexWdiQx_fJR7ADKMgsru_Ig71t66n-02YfuKmbxXFlPi8Y1-EP9_H3QyoOKY7jYV8zIUjA4op6I-hCi9lkyd-BBXkkfs8RHiqhoJtAwSs/s676/Carabassetes%20farcides%20de%20quinoa%20i%20xampinyons%20-%20cristina%20cuinem%20(9).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="510" data-original-width="676" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifKJbL3CFcHmP3xXyWNSFUs_emVk36sKl2ZuPbK-5fBJEZfNxeDlkSzMJyF2jHe4nB0_f0YzVdw72s7isdWiexWdiQx_fJR7ADKMgsru_Ig71t66n-02YfuKmbxXFlPi8Y1-EP9_H3QyoOKY7jYV8zIUjA4op6I-hCi9lkyd-BBXkkfs8RHiqhoJtAwSs/w400-h301/Carabassetes%20farcides%20de%20quinoa%20i%20xampinyons%20-%20cristina%20cuinem%20(9).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Quan s’acaben
de coure les coses al vapor, posarem les carabassetes a una safata de forn.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">La quinoa la
saltejarem en lo sofregit, salpebrarem i li posarem orenga al gust.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMYvn5ujRtjMIgNAotFseZLDZzMSCmVocQxl6XlaUMcp79hLLA5jO78gPFH_Hxsh3794V1KvXNOd7ZwGKOGaxDhugsXpTX5b3im6vnsHJ7hLKj8MNunmBaq3rxMyBrx3e9ZZXiDrkQUNidZhyphenhyphenSNg2SByCi_XMJ0Gd3syL_Fh1JuAEBk5UsMIni-U4-cxM/s679/Carabassetes%20farcides%20de%20quinoa%20i%20xampinyons%20-%20cristina%20cuinem%20(1).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="505" data-original-width="679" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMYvn5ujRtjMIgNAotFseZLDZzMSCmVocQxl6XlaUMcp79hLLA5jO78gPFH_Hxsh3794V1KvXNOd7ZwGKOGaxDhugsXpTX5b3im6vnsHJ7hLKj8MNunmBaq3rxMyBrx3e9ZZXiDrkQUNidZhyphenhyphenSNg2SByCi_XMJ0Gd3syL_Fh1JuAEBk5UsMIni-U4-cxM/w400-h297/Carabassetes%20farcides%20de%20quinoa%20i%20xampinyons%20-%20cristina%20cuinem%20(1).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Farcirem els
carabassetes i per damunt los hi repartirem una mica de llevadora nutricional.<o:p></o:p></p><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/AVvXsEhXxkCUO4ZAXWSm-mmrWr4Rx6GQcby7SKAZkZgfkSjSukV957HmNNQNHhPU6-zUYrrE7awyXFWcTWCQwf-DIkbYpm9wPmG2TOljtyktNKbC24cPbUK_K5AbA2CT-EgI_88t6xI54h-iUNz5g-8idue3uZUacctqeea_ME1ZmmeUmENSOkcj8c5GdiqtBPY/s680/Carabassetes%20farcides%20de%20quinoa%20i%20xampinyons%20-%20cristina%20cuinem%20(2).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="556" data-original-width="680" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXxkCUO4ZAXWSm-mmrWr4Rx6GQcby7SKAZkZgfkSjSukV957HmNNQNHhPU6-zUYrrE7awyXFWcTWCQwf-DIkbYpm9wPmG2TOljtyktNKbC24cPbUK_K5AbA2CT-EgI_88t6xI54h-iUNz5g-8idue3uZUacctqeea_ME1ZmmeUmENSOkcj8c5GdiqtBPY/w400-h328/Carabassetes%20farcides%20de%20quinoa%20i%20xampinyons%20-%20cristina%20cuinem%20(2).png" width="400" /></a></div><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Gratinarem al
forn i ja podrem servir.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFo3oH2xdnEfBtB0Ad1W9VRxOi59Dq-Ygj-kJFHST24LgDu9G13jtihDJaoJQR_8f8VPmSv3CPCpEaNfsB-3OUHMJLZyEUSWEl9K3VZJKiQnFdnJXy0ARWTIL7KrOY2_M8xAyrK0XQrD6G12PE7vyvEtCQesHFluSDjCnc9Y8m4BZwkg_yF3UM714b70c/s657/Carabassetes%20farcides%20de%20quinoa%20i%20xampinyons%20-%20cristina%20cuinem%20(4).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="446" data-original-width="657" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFo3oH2xdnEfBtB0Ad1W9VRxOi59Dq-Ygj-kJFHST24LgDu9G13jtihDJaoJQR_8f8VPmSv3CPCpEaNfsB-3OUHMJLZyEUSWEl9K3VZJKiQnFdnJXy0ARWTIL7KrOY2_M8xAyrK0XQrD6G12PE7vyvEtCQesHFluSDjCnc9Y8m4BZwkg_yF3UM714b70c/w640-h434/Carabassetes%20farcides%20de%20quinoa%20i%20xampinyons%20-%20cristina%20cuinem%20(4).png" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHKEt29LG0uoa7pql-jhl4gJG05ftBT8V2JVKc7GiaVfhk7w1jgkGsPPR6j5BQ0u9cTMAe5vQ2hbGSkWall0K9Ppn_YbTOeN1fe3Y3rg3cKbQ3ut_-gl1GmzSI_46luSzl47Jm2XEAegm86NoDUMdFZaS4n1TGVk_HsSd_bjONmg4CxqeBLaPnIPsycuo/s685/Carabassetes%20farcides%20de%20quinoa%20i%20xampinyons%20-%20cristina%20cuinem%20(3).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="455" data-original-width="685" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHKEt29LG0uoa7pql-jhl4gJG05ftBT8V2JVKc7GiaVfhk7w1jgkGsPPR6j5BQ0u9cTMAe5vQ2hbGSkWall0K9Ppn_YbTOeN1fe3Y3rg3cKbQ3ut_-gl1GmzSI_46luSzl47Jm2XEAegm86NoDUMdFZaS4n1TGVk_HsSd_bjONmg4CxqeBLaPnIPsycuo/w640-h426/Carabassetes%20farcides%20de%20quinoa%20i%20xampinyons%20-%20cristina%20cuinem%20(3).png" width="640" /></a></div></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>CRISTINAhttp://www.blogger.com/profile/13943785746721151513noreply@blogger.com0tag:blogger.com,1999:blog-5016825444783445728.post-72790437406722277462023-12-22T07:00:00.040+01:002023-12-22T07:00:00.174+01:00Vieires farcides<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOwmBdLm1hbgEZMPLTktCZHVjDb-hYdpjeiD40iwAfg-rwu4Sk5_dPkO-W9OufCmrNYOgl9_QotgSOcmfy5jvTNPoi8XrNKh2aWvoMOYgwyTr2EqoQEMWg4Mxvowt49-7d9JgD6rnFWcp_y7-BoVKzG0xJYL5j8TBX6TH_n6M62utzY9RHTzuCZbQSvo4/s679/Vieires%20farcides%20-%20cristina%20cuinem%20(8).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="513" data-original-width="679" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOwmBdLm1hbgEZMPLTktCZHVjDb-hYdpjeiD40iwAfg-rwu4Sk5_dPkO-W9OufCmrNYOgl9_QotgSOcmfy5jvTNPoi8XrNKh2aWvoMOYgwyTr2EqoQEMWg4Mxvowt49-7d9JgD6rnFWcp_y7-BoVKzG0xJYL5j8TBX6TH_n6M62utzY9RHTzuCZbQSvo4/w640-h484/Vieires%20farcides%20-%20cristina%20cuinem%20(8).png" width="640" /></a></div> <br />Un entrant pals
dies de festa.<p></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span></span></p><a name='more'></a><o:p></o:p><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="color: #990000;">Ingredients:</span></b></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">16 vieires
congelades<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1 ceba
grossa<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">4C farina de
cigrons<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1 tassa
caldo de verdura o peix<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Parmesà ratllat<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Dauets de
pernil salat<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Sal<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Pebre negre<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Oli d’auliva<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="color: #990000;">Preparació:</span></b><o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Pelem i
tallem al ceba a daus.<span style="mso-spacerun: yes;"> </span>A una cassola
posem un xorro d’oli i la sofregim. Salpebrem.<o:p></o:p></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwInbuWzn9s_8855QwwhVUGeERsq0UxjPlKLprWnL-YfJXuQ2d3OoGdzk7YJOlK17NMXXx0dAXAVydqIrm9ly_yuFrfYwMp8IUzLUXFHmfOItxIMMDH__C-PXBVhSfpUdREQCJV1YT9cvLPvYoUnPwCVpNheNcY_C3UgcVBEUH6Xe9ppqplnZJeEpwW8M/s683/Vieires%20farcides%20-%20cristina%20cuinem%20(2).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="512" data-original-width="683" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwInbuWzn9s_8855QwwhVUGeERsq0UxjPlKLprWnL-YfJXuQ2d3OoGdzk7YJOlK17NMXXx0dAXAVydqIrm9ly_yuFrfYwMp8IUzLUXFHmfOItxIMMDH__C-PXBVhSfpUdREQCJV1YT9cvLPvYoUnPwCVpNheNcY_C3UgcVBEUH6Xe9ppqplnZJeEpwW8M/w400-h300/Vieires%20farcides%20-%20cristina%20cuinem%20(2).png" width="400" /></a></div><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Descongelem les
vieires a la nevera. Una vegada descongelades les netegem (closca inclosa) i
los hi traiem les gònades (part taronja). Tallem les gònades a trossets i les afegim
al sofregit de la ceba.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXWdf1t4bEldxcZK86cKfDLb5Y3m07hnI8LQTEnUg14rBPBTxNCO4f225AHBcdKyGI1ngn4zDBQcICTnIKCMqtvI1Vn6pAieICif0EaQkpfUAKH_bj3-2A0aJYvvFN0UzDP03bMx_YCmtuvZxIf1o8NyOop8uS_P1U70wtl1nvIfPreBtxGOVbauB0N4c/s678/Vieires%20farcides%20-%20cristina%20cuinem%20(1).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="506" data-original-width="678" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXWdf1t4bEldxcZK86cKfDLb5Y3m07hnI8LQTEnUg14rBPBTxNCO4f225AHBcdKyGI1ngn4zDBQcICTnIKCMqtvI1Vn6pAieICif0EaQkpfUAKH_bj3-2A0aJYvvFN0UzDP03bMx_YCmtuvZxIf1o8NyOop8uS_P1U70wtl1nvIfPreBtxGOVbauB0N4c/w400-h299/Vieires%20farcides%20-%20cristina%20cuinem%20(1).png" width="400" /></a></div><p></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF_8oo6Z42p2Vu7A798IeMJksibZjCbxFU6VpVrILrQjHkxKvAW2FM0g7Fqw5tFoMqFeyXUYlA_GGErRu_CCo5IqvWkFqi6AifW47S9CwdJwuMJU7cIe5mauDDIKLeckRpdwjyK2m93wkNhog-FqM_xrbLW2ad3TG7DsjpftVrB7xTH5g5fSYRRV1eGSc/s665/Vieires%20farcides%20-%20cristina%20cuinem%20(3).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="492" data-original-width="665" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF_8oo6Z42p2Vu7A798IeMJksibZjCbxFU6VpVrILrQjHkxKvAW2FM0g7Fqw5tFoMqFeyXUYlA_GGErRu_CCo5IqvWkFqi6AifW47S9CwdJwuMJU7cIe5mauDDIKLeckRpdwjyK2m93wkNhog-FqM_xrbLW2ad3TG7DsjpftVrB7xTH5g5fSYRRV1eGSc/w400-h296/Vieires%20farcides%20-%20cristina%20cuinem%20(3).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Les posem
damunt d’una safata de forn.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3iAo0QUva2KQ1pQ0Ia1IyEn0Gmb2mzJ0031cRQddMjasF5QB9UYiTrkG25QqiGQZMWWk3hSbI_pp3pKsHMthOUTB_jdt2HtHSgRCPUArxFjkhQGTu2pQAQXVSyu-7F8OBdQczzk2N1Gwj19TCB9Exvqhhh7Y7cS2u-xANsnfBeYV4x1FKag_HYUM-DdA/s657/Vieires%20farcides%20-%20cristina%20cuinem%20(6).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="492" data-original-width="657" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3iAo0QUva2KQ1pQ0Ia1IyEn0Gmb2mzJ0031cRQddMjasF5QB9UYiTrkG25QqiGQZMWWk3hSbI_pp3pKsHMthOUTB_jdt2HtHSgRCPUArxFjkhQGTu2pQAQXVSyu-7F8OBdQczzk2N1Gwj19TCB9Exvqhhh7Y7cS2u-xANsnfBeYV4x1FKag_HYUM-DdA/w400-h300/Vieires%20farcides%20-%20cristina%20cuinem%20(6).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Afegim la
farina de cigrons al sofregit i dorem una mica, a continuació triem lo caldo i
no parem de remenar fins que mos quede una sala espesseta.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQXP3xq9tinjEmTGX_mcOpkp3Oj0S_RQ56d2xKX9ErPdA_wWYXCzQhLaRnzldINMsrVMg-wU_fgkzuwLhBEvy3LO07bCQd9SOOo2qusKWoqP0W88M6Oc_jkBc0yD-xQOMdsWyutqVXRUN_py0fYTuzvSKcj3nGXTmJoCg6Rwzt6hcAwbxcNDgSbrEV8-Y/s671/Vieires%20farcides%20-%20cristina%20cuinem%20(4).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="514" data-original-width="671" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQXP3xq9tinjEmTGX_mcOpkp3Oj0S_RQ56d2xKX9ErPdA_wWYXCzQhLaRnzldINMsrVMg-wU_fgkzuwLhBEvy3LO07bCQd9SOOo2qusKWoqP0W88M6Oc_jkBc0yD-xQOMdsWyutqVXRUN_py0fYTuzvSKcj3nGXTmJoCg6Rwzt6hcAwbxcNDgSbrEV8-Y/w400-h306/Vieires%20farcides%20-%20cristina%20cuinem%20(4).png" width="400" /></a></div><p></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWrpSFYpqYwc80n9jW0fYErFrOw_8mr1llA94-NpVol6wQULs21ycXnLp2J8k8ZNX91WUxJfO0fJ7pVFkkrg-MVMsppmhG9mnZqIqF7odXJeUhdF-vYpqPCzEQJzuePTPZjvBW2jU66tytfefiFoSLAA2mevzTx20R5V0Vcz1-pzwZiTZMANkn8MyFnO4/s677/Vieires%20farcides%20-%20cristina%20cuinem%20(5).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="515" data-original-width="677" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWrpSFYpqYwc80n9jW0fYErFrOw_8mr1llA94-NpVol6wQULs21ycXnLp2J8k8ZNX91WUxJfO0fJ7pVFkkrg-MVMsppmhG9mnZqIqF7odXJeUhdF-vYpqPCzEQJzuePTPZjvBW2jU66tytfefiFoSLAA2mevzTx20R5V0Vcz1-pzwZiTZMANkn8MyFnO4/w400-h304/Vieires%20farcides%20-%20cristina%20cuinem%20(5).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Posem la
salsa damunt de les vieires recobrint bé els closques.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Repartim una
mica de parmesà per damunt de cadascuna i hi posem uns dauets de pernil (a
totes o a la meitat, com preferiu).<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Enfornem uns
20 minuts 170º dalt i baix. Els últims 5 minuts podem acabar de gratinar només
a dalt.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikvughXEEdtw9dUTbzOIdhbcovDaX9mRA4pxwdFnXMsoSx2-WwYv9-jNk09pkviGHAu7mQ_dxYpQYf4NhPSEs_YdoyVZZGMTtfndMJFbpUX2HdOPiK5-y8MJ5QVISElxqp7K6jkvEOt0aOXk1W2WN7EmhkYcBSfwxYXHWmhhZkNOsO3OS8PBDR2aVlDCc/s661/Vieires%20farcides%20-%20cristina%20cuinem%20(7).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="497" data-original-width="661" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikvughXEEdtw9dUTbzOIdhbcovDaX9mRA4pxwdFnXMsoSx2-WwYv9-jNk09pkviGHAu7mQ_dxYpQYf4NhPSEs_YdoyVZZGMTtfndMJFbpUX2HdOPiK5-y8MJ5QVISElxqp7K6jkvEOt0aOXk1W2WN7EmhkYcBSfwxYXHWmhhZkNOsO3OS8PBDR2aVlDCc/w400-h301/Vieires%20farcides%20-%20cristina%20cuinem%20(7).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Servim calentetes
acabades de fer.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWY0LRbAlT4l2A4Lrslgu4SErK96txk4cstRyxFGu-a1LEAf82VOKcNyKxF2be_P6Jb4w8iLZHa52lwYCwwm8nEzl_R_0br8oW2wEffsL-fHArGYCjUs8vw2XHPyb9wSa75JQ1g090zOfu_2zIFuA6Qec_cvkZc32pkeZXU67jSmGDfEpED84DwNerLAE/s642/Vieires%20farcides%20-%20cristina%20cuinem%20(9).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="479" data-original-width="642" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWY0LRbAlT4l2A4Lrslgu4SErK96txk4cstRyxFGu-a1LEAf82VOKcNyKxF2be_P6Jb4w8iLZHa52lwYCwwm8nEzl_R_0br8oW2wEffsL-fHArGYCjUs8vw2XHPyb9wSa75JQ1g090zOfu_2zIFuA6Qec_cvkZc32pkeZXU67jSmGDfEpED84DwNerLAE/w640-h478/Vieires%20farcides%20-%20cristina%20cuinem%20(9).png" width="640" /></a></div><br /><o:p></o:p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIjDGjJcLfw7DgzmAz-fqoOkRRcLdnH1ne6o9ygkiGfARfvnVi5UWfpID4L0jPJhxgtTvRlIxo7dhQvc4DHlA8gt_1pPVBQNazA-_DEJLZ54_m8SkCgqYGR7dWJloM8BDh_P5Jo8CFoz1cMS8xhoOOtcoRgR0s-GDjHvHj3KzBip0ssJOPBs1Y9AcxUSc/s684/Vieires%20farcides%20-%20cristina%20cuinem%20(10).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="512" data-original-width="684" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIjDGjJcLfw7DgzmAz-fqoOkRRcLdnH1ne6o9ygkiGfARfvnVi5UWfpID4L0jPJhxgtTvRlIxo7dhQvc4DHlA8gt_1pPVBQNazA-_DEJLZ54_m8SkCgqYGR7dWJloM8BDh_P5Jo8CFoz1cMS8xhoOOtcoRgR0s-GDjHvHj3KzBip0ssJOPBs1Y9AcxUSc/w640-h480/Vieires%20farcides%20-%20cristina%20cuinem%20(10).png" width="640" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>CRISTINAhttp://www.blogger.com/profile/13943785746721151513noreply@blogger.com0tag:blogger.com,1999:blog-5016825444783445728.post-32108671215723569762023-12-17T07:00:00.026+01:002023-12-17T07:00:00.154+01:00Dahl de pastanaga i coco *Índia<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk0JCh9LExKjGkQPoZhYZg08E-FjGCEiyotio5cshtdKp-NR3fs0OxWDEbvYqRjxutAlQOFkjI18dhefzDSnG-o-s9MbiMQ-5ydVauDJ0iDIQIiP5nPEbNtqevHx5XA1s8ugvByZurALxwv1TAd-yfIjxlFEQz3HNz0mp5oKlMJ1-dXlxpbnqBXz8r21k/s674/Dahl%20de%20pastanaga%20i%20coco%20-%20cristina%20cuinem%20(3).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="539" data-original-width="674" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk0JCh9LExKjGkQPoZhYZg08E-FjGCEiyotio5cshtdKp-NR3fs0OxWDEbvYqRjxutAlQOFkjI18dhefzDSnG-o-s9MbiMQ-5ydVauDJ0iDIQIiP5nPEbNtqevHx5XA1s8ugvByZurALxwv1TAd-yfIjxlFEQz3HNz0mp5oKlMJ1-dXlxpbnqBXz8r21k/w640-h512/Dahl%20de%20pastanaga%20i%20coco%20-%20cristina%20cuinem%20(3).png" width="640" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Los dahls
(receptes amb llegums sense pell) no dixen de ser una plats reconfortants de
cullera amb un toc especiat. A casa mos agraden molt i les combinacions són
infinites.<span></span></p><a name='more'></a><o:p></o:p><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="color: #990000;">Ingredients:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1 ceba<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">4
pastanagues<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">2 dents d’all<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1/2 c
pesteta triturada<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1 tros de
gingebre<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">½c cúrcuma<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1c coriandre
mòlt<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">225g
gentilles taronja<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1l caldo de
verdura<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">100g arròs
basmati<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">2 cardamoms<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">200ml crema
de coco<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Cilantre frec
(jo en tenia de congelat)<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Oli d’auliva
o de coco<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="color: #990000;">Preparació:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Pelem les pastanagues
i les cebes, les fem a trossos grossos i les posem a la olla inox de la <b style="mso-bidi-font-weight: normal;">Magimix Cook Expert</b>. Afegim la pesteta,
lo gingebre ratllat i les dents d’all pelades i xafades. Programem: <b style="mso-bidi-font-weight: normal;">Experto 10 min 1v 100º</b> amb la tapa
menuda oberta.<o:p></o:p></p><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/AVvXsEilRoo-EIfws6dtrPN3egbtRIqEBoy20heDr7NWQk5ZuEC10jaDhzGZ4MM73WYLUHXPEXHIeWdo68rxz4nc9DvTpm7JrZJPVExBRwQuoQzE7NjyIgYVzi3R3qTkHAI4ChjOarstQJTJKw4VzP9LlJWfEFhDw0OwlJ9_MtRa4Kie7EIiaDxlbzEONCne0Jw/s672/Dahl%20de%20pastanaga%20i%20coco%20-%20cristina%20cuinem%20(4).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="539" data-original-width="672" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilRoo-EIfws6dtrPN3egbtRIqEBoy20heDr7NWQk5ZuEC10jaDhzGZ4MM73WYLUHXPEXHIeWdo68rxz4nc9DvTpm7JrZJPVExBRwQuoQzE7NjyIgYVzi3R3qTkHAI4ChjOarstQJTJKw4VzP9LlJWfEFhDw0OwlJ9_MtRa4Kie7EIiaDxlbzEONCne0Jw/w400-h321/Dahl%20de%20pastanaga%20i%20coco%20-%20cristina%20cuinem%20(4).png" width="400" /></a></div><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Una vegada
acabat, ho triturem tot. Sempre paro al mitant, per a tornar a baixar els
aliments en l’espàtula i acabar-ho de triturar bé.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinoPN0eQbFibBzYLALSLosMedhA5UMTuLwr-4gnK9NIydnNR3USTWVxm7tsWDA9wrF6vTpta6Rhmj8wGS0XmWKobPZObyPzEKSO7nK9ukgp1PvTQ3C1JIf69KT-PfzQKdWQkWvvt9i9oTPmUQZvmHYIdyiAotCLKLL_IkhmbZT-bewX-30IAhGu6QlXzM/s677/Dahl%20de%20pastanaga%20i%20coco%20-%20cristina%20cuinem%20(5).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="513" data-original-width="677" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinoPN0eQbFibBzYLALSLosMedhA5UMTuLwr-4gnK9NIydnNR3USTWVxm7tsWDA9wrF6vTpta6Rhmj8wGS0XmWKobPZObyPzEKSO7nK9ukgp1PvTQ3C1JIf69KT-PfzQKdWQkWvvt9i9oTPmUQZvmHYIdyiAotCLKLL_IkhmbZT-bewX-30IAhGu6QlXzM/w400-h303/Dahl%20de%20pastanaga%20i%20coco%20-%20cristina%20cuinem%20(5).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Una vegada
triturat afegim la cúrcuma i lo coriandre. Coem 1 minut més a la mateixa
temperatura destapat.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Afegim les gentilles
i lo caldo, tapem i programem: <b style="mso-bidi-font-weight: normal;">Experto
20min 1v 100º.</b></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b style="mso-bidi-font-weight: normal;"></b></p><div class="separator" style="clear: both; text-align: center;"><b style="mso-bidi-font-weight: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3m3DH_3coA65eMIo6QmbjO9z27c28KAJJ5MjuIJo6J8m4wUFmLGvni6KpVNM7ErxX8gVZCVo5hutnGUJo4nuLkqVVZukeTUTaWL4mD_4n-gwjDJgVRotRnKISKLDTxVur_kuB8AW4uQz6U3V1MTEZh0Kpu5PfYNXIzVDle4_4IBLrjVMx5LIidjgc_8/s668/Dahl%20de%20pastanaga%20i%20coco%20-%20cristina%20cuinem%20(6).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="509" data-original-width="668" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3m3DH_3coA65eMIo6QmbjO9z27c28KAJJ5MjuIJo6J8m4wUFmLGvni6KpVNM7ErxX8gVZCVo5hutnGUJo4nuLkqVVZukeTUTaWL4mD_4n-gwjDJgVRotRnKISKLDTxVur_kuB8AW4uQz6U3V1MTEZh0Kpu5PfYNXIzVDle4_4IBLrjVMx5LIidjgc_8/w400-h305/Dahl%20de%20pastanaga%20i%20coco%20-%20cristina%20cuinem%20(6).png" width="400" /></a></b></div><o:p></o:p><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Mentrestant rentem
lo basmati fins que ja no surtigue l’aigua blanca. Lo posem a bullir en una mica
d’aigua i los cardamoms per a que li donen aroma. En acabar la cocció, los
traurem.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Una vegada
haiguen passat los 20 minuts, afegim la crema de coco a les gentilles i acabem
de coure 12 minuts més.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtCbO10td56qHOm_ktJEA2EAkUXoKITAwU7rTU_3GeEbkDbgu4T86_6uBngw5bVBPoyWPCH4dlaXzb_06hlZmHYT4Y-hoq6ZfkHf7Rh0LJ52QYhJsZ0G-h4O9gw4tiZBDOXEWdOoD3X9UdTcPKixOVtX3Kl04pjDOpGrbItpTYH_1Ct-OocPP88EwpoMQ/s634/Dahl%20de%20pastanaga%20i%20coco%20-%20cristina%20cuinem%20(7).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="462" data-original-width="634" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtCbO10td56qHOm_ktJEA2EAkUXoKITAwU7rTU_3GeEbkDbgu4T86_6uBngw5bVBPoyWPCH4dlaXzb_06hlZmHYT4Y-hoq6ZfkHf7Rh0LJ52QYhJsZ0G-h4O9gw4tiZBDOXEWdOoD3X9UdTcPKixOVtX3Kl04pjDOpGrbItpTYH_1Ct-OocPP88EwpoMQ/w400-h291/Dahl%20de%20pastanaga%20i%20coco%20-%20cristina%20cuinem%20(7).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Servim acompanyat
d’arròs i lo cilantre per damunt.<o:p></o:p></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVBeEmcSsRUVkCoOVmIDIftnxj0hIeSy4W2nVuzYXSpVhDsPmQVdnOYLk4yp1oyThprr4JIgDyRvyGVO5Xn8HoAtO2ZggOzI0tc5FIbrZsk4R_kCRJXeKq2YLu0P0Csa9HUQdz_PXQqbin0Z_HY_HJuCmntA7_PN74V8HAR9mBkIE__wl18RrrRUC6ans/s672/Dahl%20de%20pastanaga%20i%20coco%20-%20cristina%20cuinem%20(2).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="503" data-original-width="672" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVBeEmcSsRUVkCoOVmIDIftnxj0hIeSy4W2nVuzYXSpVhDsPmQVdnOYLk4yp1oyThprr4JIgDyRvyGVO5Xn8HoAtO2ZggOzI0tc5FIbrZsk4R_kCRJXeKq2YLu0P0Csa9HUQdz_PXQqbin0Z_HY_HJuCmntA7_PN74V8HAR9mBkIE__wl18RrrRUC6ans/w640-h480/Dahl%20de%20pastanaga%20i%20coco%20-%20cristina%20cuinem%20(2).png" width="640" /></a></div>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Aquesta
també és una recepta perfecta per a la carmanyola.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Nw9JTxxqgS5STc5HvIbe_ZJf3kzfmmICsncNwFYaBqaZbuaqDHoszt1DAaiRYrQ3whIpIvx1HyF58haDu58wTkPZcbZFicxZ51eraqf7rCF_wX3aK0NvG15SgdWuoVSmDXTaeChZfibUm3tIhLkOv-JMPMKvMFJUqx4pwmSxaCtumgdQ7bT8jBdjj30/s685/Dahl%20de%20pastanaga%20i%20coco%20-%20cristina%20cuinem%20(1).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="522" data-original-width="685" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Nw9JTxxqgS5STc5HvIbe_ZJf3kzfmmICsncNwFYaBqaZbuaqDHoszt1DAaiRYrQ3whIpIvx1HyF58haDu58wTkPZcbZFicxZ51eraqf7rCF_wX3aK0NvG15SgdWuoVSmDXTaeChZfibUm3tIhLkOv-JMPMKvMFJUqx4pwmSxaCtumgdQ7bT8jBdjj30/w640-h488/Dahl%20de%20pastanaga%20i%20coco%20-%20cristina%20cuinem%20(1).png" width="640" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>CRISTINAhttp://www.blogger.com/profile/13943785746721151513noreply@blogger.com0tag:blogger.com,1999:blog-5016825444783445728.post-23574299797900777872023-12-12T07:00:00.019+01:002023-12-12T07:00:00.137+01:00Tàrtar de remolatxa<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQAvWACsb1Kb9f4CnkcYiNc3MAJ3lEtyLe5wkRtuMiR1Hic1Omx4O_zVO0icfo0KBPaNHHPc9uDDy5iwGdVApG70Ym2PGNBz0YMIrEHLDI1zVFO21rzG0U9gJTJSlgAOoL3UxbE5PHR7_CsFXLbnUyb3ATgYwD3NzmgAg1sFuyiGn3aKSFMHYOTiyklUM/s680/T%C3%A0rtar%20de%20remolatxa%20-%20cristina%20cuinem%20(3).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="531" data-original-width="680" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQAvWACsb1Kb9f4CnkcYiNc3MAJ3lEtyLe5wkRtuMiR1Hic1Omx4O_zVO0icfo0KBPaNHHPc9uDDy5iwGdVApG70Ym2PGNBz0YMIrEHLDI1zVFO21rzG0U9gJTJSlgAOoL3UxbE5PHR7_CsFXLbnUyb3ATgYwD3NzmgAg1sFuyiGn3aKSFMHYOTiyklUM/w640-h500/T%C3%A0rtar%20de%20remolatxa%20-%20cristina%20cuinem%20(3).png" width="640" /></a></div><br /><p></p><p class="MsoNormal">Una recepta
fantàstica per a compartir.<span></span></p><a name='more'></a><p></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="color: #990000;">Ingredients:</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">2 remolatxes<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1 ceba
tendra<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1 alvocat<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1 maçana
àcida<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">50ml oli d’auliva<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Sal<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Pebre negre<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">2C xarop
atzavara<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">2C mostassa
(amb mostassa antiga també quedà bo)<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Enciam i
torradetes per acompanyar.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="color: #990000;">Preparació:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Coem les
remolatxes al forn el dia abans. Si les voleu bullir també estan bones, però
personalment, m’agraden més al forn.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Les pelem i
tallem a daus. Les posem a un bol.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Pel la ceba,
la maçana i l’alvocat i també ho tallem a daus. Ho posem tot a un bol i
barregem bé.<o:p></o:p></p><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/AVvXsEgwrLxJGpjQYn4R0lxpKk-XysX_tGHOmzfE4Bj-kp8faXuLuRGe3MplSUDLB6Cmbuw1wlbwBiiadOVADTaWGMF7NHxlx6i5xi1GvChUlty2BXXj8HtZXMkMTBhqiNiYv0Izk6_riTdd7yaDZzyT0EXEAhSPQ1Qr4UQRWBPtpbhgxNPAU1H15f6KCF1gyz4/s679/T%C3%A0rtar%20de%20remolatxa%20-%20cristina%20cuinem%20(4).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="505" data-original-width="679" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwrLxJGpjQYn4R0lxpKk-XysX_tGHOmzfE4Bj-kp8faXuLuRGe3MplSUDLB6Cmbuw1wlbwBiiadOVADTaWGMF7NHxlx6i5xi1GvChUlty2BXXj8HtZXMkMTBhqiNiYv0Izk6_riTdd7yaDZzyT0EXEAhSPQ1Qr4UQRWBPtpbhgxNPAU1H15f6KCF1gyz4/w400-h297/T%C3%A0rtar%20de%20remolatxa%20-%20cristina%20cuinem%20(4).png" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDW6zkeGMz3uGVGsDwXaJtWZoNzoXhQQo0LPscfPxtZpLolOHmAQCDdc_s1XwEvNxVg6hq79_AJw86Yb7m0lP5J_19ST9sHy6AZWevyb-caJV5GZQXPzlKN4PFnjSRTmK4XAnULcPSuzJBOhA-oCu3jhvVWLqLJlXKpRDemH__HFN_Ohlj82XIeo7VcfI/s682/T%C3%A0rtar%20de%20remolatxa%20-%20cristina%20cuinem%20(5).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="505" data-original-width="682" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDW6zkeGMz3uGVGsDwXaJtWZoNzoXhQQo0LPscfPxtZpLolOHmAQCDdc_s1XwEvNxVg6hq79_AJw86Yb7m0lP5J_19ST9sHy6AZWevyb-caJV5GZQXPzlKN4PFnjSRTmK4XAnULcPSuzJBOhA-oCu3jhvVWLqLJlXKpRDemH__HFN_Ohlj82XIeo7VcfI/w400-h296/T%C3%A0rtar%20de%20remolatxa%20-%20cristina%20cuinem%20(5).png" width="400" /></a></div><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Fem la
vinagreta tot barrejant l’oli d’auliva, lo xarop d’atzavara, la mostassa i
salpebrant al gust.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"> <o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg75iazf4oL8IkjGQg4-HaACQQtOWf3drBCm02_PM3Tz3-v4ZaGSuWC2zJibcaMW1bmNDj-i13By2PMR0To05HNBzQWSJpow4U_8goBRmH1bD7-R14qnZztBCf-u6hIKdaN_HZUwnYxCD99m-9if6eUYs_4L-wk9FW1WGoLNaz_rHMIVB7aLp0O5GDgXg4/s663/T%C3%A0rtar%20de%20remolatxa%20-%20cristina%20cuinem%20(6).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="512" data-original-width="663" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg75iazf4oL8IkjGQg4-HaACQQtOWf3drBCm02_PM3Tz3-v4ZaGSuWC2zJibcaMW1bmNDj-i13By2PMR0To05HNBzQWSJpow4U_8goBRmH1bD7-R14qnZztBCf-u6hIKdaN_HZUwnYxCD99m-9if6eUYs_4L-wk9FW1WGoLNaz_rHMIVB7aLp0O5GDgXg4/w400-h309/T%C3%A0rtar%20de%20remolatxa%20-%20cristina%20cuinem%20(6).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Ho aboquem
al bol i barregem bé. Dixem reposar uns 15-20 minuts i ja podrem servir.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhauQS3ZjUXVdFfZy_y3QG40KTYujO6b38-vWo_2gpMuUIwcqDAPp6Yr2Vkw76frg2yS-5XC7_PMCYAzBYShGT4N45ZScyW-HP6HFUWilq2zQ_PyQFFHQWQq7EffRfJ5e8qf0-CkcoC2BfnMucixVuEcpDDkRTE0s7IapmVGUORZ9kxD9MLan2YUEIMRBg/s660/T%C3%A0rtar%20de%20remolatxa%20-%20cristina%20cuinem%20(7).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="523" data-original-width="660" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhauQS3ZjUXVdFfZy_y3QG40KTYujO6b38-vWo_2gpMuUIwcqDAPp6Yr2Vkw76frg2yS-5XC7_PMCYAzBYShGT4N45ZScyW-HP6HFUWilq2zQ_PyQFFHQWQq7EffRfJ5e8qf0-CkcoC2BfnMucixVuEcpDDkRTE0s7IapmVGUORZ9kxD9MLan2YUEIMRBg/w400-h318/T%C3%A0rtar%20de%20remolatxa%20-%20cristina%20cuinem%20(7).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Ho
acompanyeu de torradetes, xips de yuca o moniato... allò que més vos agrade.<o:p></o:p></p><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/AVvXsEj6TxJ-E7Hfd3Z_9fwlZ4LtakzgZrwOPaKiT-gpw0xGmyjT9ngy7rb35ixeZb6l0vuHkpdfTmfbShRWwLf1sbKalneUeI_nIW8CCS7mybf3EZpe-LHwR5iZTEKGoKoLwQEH2wtm6k2UHeO3ZL69ueVS1ifRvCsXpMR-NfrEvn55pujg0RlGJDm5ex3vKLk/s685/T%C3%A0rtar%20de%20remolatxa%20-%20cristina%20cuinem%20(1).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="575" data-original-width="685" height="538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6TxJ-E7Hfd3Z_9fwlZ4LtakzgZrwOPaKiT-gpw0xGmyjT9ngy7rb35ixeZb6l0vuHkpdfTmfbShRWwLf1sbKalneUeI_nIW8CCS7mybf3EZpe-LHwR5iZTEKGoKoLwQEH2wtm6k2UHeO3ZL69ueVS1ifRvCsXpMR-NfrEvn55pujg0RlGJDm5ex3vKLk/w640-h538/T%C3%A0rtar%20de%20remolatxa%20-%20cristina%20cuinem%20(1).png" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8m9hOsItoUBV5gFKUxhWBYKcYPENECpeHtpdaVK2CP5s5H0bcq1Xh3uFxU6v6DzGYbd23SsqN2fSPInvLbX3bkhC2c-0_Bsv_rMMUYPqxFGvILiidnbOJFkaUjoB62-fe0hyonlCyTfbC3WCywEfRPHGL2qyFcq29OWC4atTBN-xvszBHY5jvKEwRzEE/s676/T%C3%A0rtar%20de%20remolatxa%20-%20cristina%20cuinem%20(2).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="510" data-original-width="676" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8m9hOsItoUBV5gFKUxhWBYKcYPENECpeHtpdaVK2CP5s5H0bcq1Xh3uFxU6v6DzGYbd23SsqN2fSPInvLbX3bkhC2c-0_Bsv_rMMUYPqxFGvILiidnbOJFkaUjoB62-fe0hyonlCyTfbC3WCywEfRPHGL2qyFcq29OWC4atTBN-xvszBHY5jvKEwRzEE/w640-h482/T%C3%A0rtar%20de%20remolatxa%20-%20cristina%20cuinem%20(2).png" width="640" /></a></div><br /><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br /></p>CRISTINAhttp://www.blogger.com/profile/13943785746721151513noreply@blogger.com0tag:blogger.com,1999:blog-5016825444783445728.post-2744671995162423302023-12-07T07:00:00.027+01:002023-12-17T11:38:17.372+01:00Un llibre, una recepta (71): Estofat de soja texturitzada<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLRSI_Xid7SLYWllzG9xnS5Bai73RSJ7oWsxBZ4RjGcyUVIq3nTFXyIGfEM4WV5oXLGoYtBkbmvqoiY3KyNKtZYY5Q64DysTbZhVmXN28LW4ZaOapf1lIdqmxlcP1tO_QqKxR1XT4_J48Tpk6pNn5XnYjsF28CVpnw9Nqwr-gXpqDsZoi_XcNDFr51j9s/s686/Estofat%20de%20soja%20texturitzada-%20cristina%20cuinem%20(2).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="517" data-original-width="686" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLRSI_Xid7SLYWllzG9xnS5Bai73RSJ7oWsxBZ4RjGcyUVIq3nTFXyIGfEM4WV5oXLGoYtBkbmvqoiY3KyNKtZYY5Q64DysTbZhVmXN28LW4ZaOapf1lIdqmxlcP1tO_QqKxR1XT4_J48Tpk6pNn5XnYjsF28CVpnw9Nqwr-gXpqDsZoi_XcNDFr51j9s/w640-h482/Estofat%20de%20soja%20texturitzada-%20cristina%20cuinem%20(2).png" width="640" /></a></div><br /><p></p><p class="MsoNormal" style="margin-bottom: 0cm;"> Avui la
recepta que vos porto és del llibre: <i><u>Recetas
veganas Realfooding</u></i> de Sofía Álvarez. Un llibre amanós i amb receptes
per a fer per a tota la família.</p><p class="MsoNormal" style="margin-bottom: 0cm;"><span></span></p><a name='more'></a><o:p></o:p><p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><o:p> </o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMS0A6TxzRq9qSyUPWnJJONaX-C05qQIQPVCRaumGDTvybvRNrSmbsvROfGOg23ZS0az_qGqN9gkh-OcvmaCB5v1Ik0nNDbrXwAppYIOVNO19XTX6WH0NY86RBImfVjAajwFTfWmvITQFomzq69umtCOa38AymlCjqDxJdwYGoAQ4NN1nUF_Ii-4Kuxr8/s240/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="210" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMS0A6TxzRq9qSyUPWnJJONaX-C05qQIQPVCRaumGDTvybvRNrSmbsvROfGOg23ZS0az_qGqN9gkh-OcvmaCB5v1Ik0nNDbrXwAppYIOVNO19XTX6WH0NY86RBImfVjAajwFTfWmvITQFomzq69umtCOa38AymlCjqDxJdwYGoAQ4NN1nUF_Ii-4Kuxr8/s1600/11.jpg" width="210" /></a></div><br /><p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><b><span style="color: #990000;">Ingredients:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">60g de soja
texturitzada grossa<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">1 ceba<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">3 dents d’all<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">4
pastanagues<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">2 pataques<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">2C farina de
cigrons<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">500ml caldo
de verdura<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">2C salsa de
tomaca casolana<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">3 fulles d
llorer<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">2C de tamari<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">200g pèsols
congelats fins<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Sal<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Pebre negre<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Oli d’auliva<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><b><span style="color: #990000;">Preparació:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Hidratem la
soja texturitzada amb aigua uns 20 minuts.<o:p></o:p></p><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/AVvXsEgf3XyFDnkQDXB8dWnMvTSEC78uOYHhgLTxXgwjSq-uayp4ZNEVNblVuywbHDtygwn8GRToFctiJpmv2_CH-zriTlVXRVLC-MisWy2gpnaYwjBqQnIzD6_C7l8dicC91NxYY7eYOY0Rjf241_JxjM0Lie9HcNHlal-DecxoHoyelfyE66oqU_xfQJVpvGw/s679/Estofat%20de%20soja%20texturitzada-%20cristina%20cuinem%20(4).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="511" data-original-width="679" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf3XyFDnkQDXB8dWnMvTSEC78uOYHhgLTxXgwjSq-uayp4ZNEVNblVuywbHDtygwn8GRToFctiJpmv2_CH-zriTlVXRVLC-MisWy2gpnaYwjBqQnIzD6_C7l8dicC91NxYY7eYOY0Rjf241_JxjM0Lie9HcNHlal-DecxoHoyelfyE66oqU_xfQJVpvGw/w400-h301/Estofat%20de%20soja%20texturitzada-%20cristina%20cuinem%20(4).png" width="400" /></a></div><p class="MsoNormal" style="margin-bottom: 0cm;">Pelem les pastanagues,
al ceba, los alls i les pataques.</p><p class="MsoNormal" style="margin-bottom: 0cm;"><o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Tallem la
ceba a juliana i los alls a làmines. Ho posem a una cassola en una xorro d’oli
i ho dorem.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Tallem les
pastanagues a rodanxes i les pataques a trossets. Ho afegim a la cassola.</p><p class="MsoNormal" style="margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOXH1libaYOiD657IYg_jPhAciut4CVKTbAbVSaEHMuN4qn8gsbpZoRf0dhyphenhyphenYBChzo9PejiAEOcTygM-HRDqpWbOf6mUAqZbpMa85KC0e9i6K3Hf7z9TIGE-OjUyV-B_5UAj7InLCAPl_ts6q8MNsRUsYRHhUmjgpUt4A_w5LhsigjDhlrkQHxRCRD4wQ/s676/Estofat%20de%20soja%20texturitzada-%20cristina%20cuinem%20(5).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="519" data-original-width="676" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOXH1libaYOiD657IYg_jPhAciut4CVKTbAbVSaEHMuN4qn8gsbpZoRf0dhyphenhyphenYBChzo9PejiAEOcTygM-HRDqpWbOf6mUAqZbpMa85KC0e9i6K3Hf7z9TIGE-OjUyV-B_5UAj7InLCAPl_ts6q8MNsRUsYRHhUmjgpUt4A_w5LhsigjDhlrkQHxRCRD4wQ/w400-h308/Estofat%20de%20soja%20texturitzada-%20cristina%20cuinem%20(5).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Afegim la
farina i saltegem 1 minut.</p><p class="MsoNormal" style="margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq9_KDW-Ob1q6Gg0FcHtdOApc7TsH1wljaR09zbHjuWNFzapVkGxzyX7O_iKdBihChVxmSUg8yqckq_M8B8a0jrQDg9WTJkx8y0_BrfpSjWGwK9TAHMPCJ7J_cJWHotbyKJ6RndxTubNv0p7YH81uSLT-9gXX4FLkF4_sNIKP2ujBxpweMFIMQ2N0z9c8/s662/Estofat%20de%20soja%20texturitzada-%20cristina%20cuinem%20(6).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="513" data-original-width="662" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq9_KDW-Ob1q6Gg0FcHtdOApc7TsH1wljaR09zbHjuWNFzapVkGxzyX7O_iKdBihChVxmSUg8yqckq_M8B8a0jrQDg9WTJkx8y0_BrfpSjWGwK9TAHMPCJ7J_cJWHotbyKJ6RndxTubNv0p7YH81uSLT-9gXX4FLkF4_sNIKP2ujBxpweMFIMQ2N0z9c8/w400-h310/Estofat%20de%20soja%20texturitzada-%20cristina%20cuinem%20(6).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">A continuació
afegim lo caldo de verdures, la soja texturitzada escorreguda, la salsa de tomaca,
les fulles de llorer, lo tamari i salpebrem al gust. Tapem i dixem coure 20
minuts a foc mitjà-baix.</p><p class="MsoNormal" style="margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4Cbi8m_eDTZU5HkjsYfIfcORJo5sNfXwUmuD_bb-Yt7-EPbbe5yd7ZV03PRwmzx_tC4_oWCUt_wU407dEC_CnzgLFScGZTZcwtlZ9kGyAaYMXMLsBKD546n58fTyvCN_Hlx7dIANiaK8w4hCWUVDCVxejQSduStDSfDHGmOgw4pQJx7HYKq-ztIIMBM/s670/Estofat%20de%20soja%20texturitzada-%20cristina%20cuinem%20(7).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="518" data-original-width="670" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4Cbi8m_eDTZU5HkjsYfIfcORJo5sNfXwUmuD_bb-Yt7-EPbbe5yd7ZV03PRwmzx_tC4_oWCUt_wU407dEC_CnzgLFScGZTZcwtlZ9kGyAaYMXMLsBKD546n58fTyvCN_Hlx7dIANiaK8w4hCWUVDCVxejQSduStDSfDHGmOgw4pQJx7HYKq-ztIIMBM/w400-h309/Estofat%20de%20soja%20texturitzada-%20cristina%20cuinem%20(7).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Afegim los pèsols
i deixem coure uns 15 minuts més.</p><p class="MsoNormal" style="margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbKhyZ6HtppJAdZZjmZMD7zeimtUS-QcEoIZj7dzV_jJV-EUT1QRhO0Rla0N2pn8x_d2GUbg3c8QDsABbQYyCVZH_ME8cV5_dZGl0QZmCaQYxMlR4HD9qjZdbXm0gT22aj08bw6O58CAFHs2Nboq9Rq0eX46JHoCBR_y_v2QsIvWqR6Tv13EhUOc76Pzg/s674/Estofat%20de%20soja%20texturitzada-%20cristina%20cuinem%20(8).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="514" data-original-width="674" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbKhyZ6HtppJAdZZjmZMD7zeimtUS-QcEoIZj7dzV_jJV-EUT1QRhO0Rla0N2pn8x_d2GUbg3c8QDsABbQYyCVZH_ME8cV5_dZGl0QZmCaQYxMlR4HD9qjZdbXm0gT22aj08bw6O58CAFHs2Nboq9Rq0eX46JHoCBR_y_v2QsIvWqR6Tv13EhUOc76Pzg/w400-h305/Estofat%20de%20soja%20texturitzada-%20cristina%20cuinem%20(8).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaiGOhCTrSf7sQYQbqIBVJP8qSMNk7eCk9GXWQ0uu9U_yrryKlQkMvlNM2AxvRixODlsoqaZwJm7Kv_zVCt7WO-wLP_xX5ZAPsplXKzr5XdzXZCJzFyXTDDSn246HhWb0hseIt7qBn6Ypz3EWUpMbQKyKAiGCza8YeqOcDMH5x1gVVEQp9leXOE8gDN00/s646/Estofat%20de%20soja%20texturitzada-%20cristina%20cuinem%20(9).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="486" data-original-width="646" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaiGOhCTrSf7sQYQbqIBVJP8qSMNk7eCk9GXWQ0uu9U_yrryKlQkMvlNM2AxvRixODlsoqaZwJm7Kv_zVCt7WO-wLP_xX5ZAPsplXKzr5XdzXZCJzFyXTDDSn246HhWb0hseIt7qBn6Ypz3EWUpMbQKyKAiGCza8YeqOcDMH5x1gVVEQp9leXOE8gDN00/w400-h301/Estofat%20de%20soja%20texturitzada-%20cristina%20cuinem%20(9).png" width="400" /></a></div><p class="MsoNormal" style="margin-bottom: 0cm;">Aquests és d’aquells
plats que sempre està més bon l’endemà perquè ha reposat. És perfecte per a carmanyola
i també per a xiquets, ja que queda molt suau i és fàcil de minjar.</p><p></p><p class="MsoNormal" style="margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwQJcqFKjjzd7oujqOn0ZFf4pCA5qIXrYSP9X71SPizjtRbVm_SDd_P-HxzdqNiUmSrqUWETk0F0OdZGAokryIixrFvgKNAv1LPpPJSPY0C9yO13cVZjNwGuTHZ-oo1BcIX_FDwfnc9JB_gLTD-FeGWpEdIv6XxVZbbCbDROlLZvTxBfw3pJqbz2ZwdW4/s674/Estofat%20de%20soja%20texturitzada-%20cristina%20cuinem%20(1).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="674" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwQJcqFKjjzd7oujqOn0ZFf4pCA5qIXrYSP9X71SPizjtRbVm_SDd_P-HxzdqNiUmSrqUWETk0F0OdZGAokryIixrFvgKNAv1LPpPJSPY0C9yO13cVZjNwGuTHZ-oo1BcIX_FDwfnc9JB_gLTD-FeGWpEdIv6XxVZbbCbDROlLZvTxBfw3pJqbz2ZwdW4/w640-h474/Estofat%20de%20soja%20texturitzada-%20cristina%20cuinem%20(1).png" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIYaL3CkI0HZY74uaItM04Zs159tiZQSKPAdYO2G72s-MOD2y0oMCrd_ShbGyntmgUUnCfcB4_vQrzrfg_4xgI3lDpTJlxzJj1H9rhgAl_HDIGEHkp7rz57BFzV9SwMYB8rpPsFaZ6MqJ8D8qJt2onB-2DJTxweyfH-dj3F5Zjcy4qllY6xf61Nho0C6k/s686/Estofat%20de%20soja%20texturitzada-%20cristina%20cuinem%20(2).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="517" data-original-width="686" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIYaL3CkI0HZY74uaItM04Zs159tiZQSKPAdYO2G72s-MOD2y0oMCrd_ShbGyntmgUUnCfcB4_vQrzrfg_4xgI3lDpTJlxzJj1H9rhgAl_HDIGEHkp7rz57BFzV9SwMYB8rpPsFaZ6MqJ8D8qJt2onB-2DJTxweyfH-dj3F5Zjcy4qllY6xf61Nho0C6k/w640-h482/Estofat%20de%20soja%20texturitzada-%20cristina%20cuinem%20(2).png" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>CRISTINAhttp://www.blogger.com/profile/13943785746721151513noreply@blogger.com0tag:blogger.com,1999:blog-5016825444783445728.post-67160939980414125632023-12-05T10:00:00.036+01:002023-12-05T10:00:00.349+01:00Sacher<p> <br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1N5KTs_6nhsA03164DtO2V9VRi2z3TEETRbA00Vwx-1MlSGVHDNo16IBHzpj4K5nqeX73WvUL9D8wvjBMCizj7eRBb0yEl5PJdCOsbugUF8WgcZVjnRj6KmItXJCo-0exbG9w7zjLcL-NJrdYY8zhrTZ7cQlFFRp-nki5yePim74Vg0rIoBJWOdvC8J4/s623/Sacher-%20cristina%20cuinem%20(1).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="511" data-original-width="623" height="524" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1N5KTs_6nhsA03164DtO2V9VRi2z3TEETRbA00Vwx-1MlSGVHDNo16IBHzpj4K5nqeX73WvUL9D8wvjBMCizj7eRBb0yEl5PJdCOsbugUF8WgcZVjnRj6KmItXJCo-0exbG9w7zjLcL-NJrdYY8zhrTZ7cQlFFRp-nki5yePim74Vg0rIoBJWOdvC8J4/w640-h524/Sacher-%20cristina%20cuinem%20(1).png" width="640" /></a></div><p></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Avui vos
porto la meua versió sense gluten i vegana per a participar al #SachertorteInternationaDay.<span></span></p><a name='more'></a><o:p></o:p><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b style="color: #990000;">Ingredients:</b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">450g farina
sense gluten (jo he utilitzat mitat fava, mitat arròs, però si ho feu amb la
que vos ve preparada per a rebosteria queda més esponjós)<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">200g sucre
de coco<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">400ml llet
vegetal d’avena (o la que vulgueu)<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">200g oli de
coco<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">100g cacau <o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">15g
llevadura en pols</p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><u>Per a
farcir:<o:p></o:p></u></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><a href="http://cuinem-cuinem.blogspot.com/2018/08/compota-dalbercoc.html" target="_blank">Compota d’albercoccasolana</a></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><u>Per a la
cobertura:<o:p></o:p></u></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">100g
xocolata 70%<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">100g
xocolata 90%<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">80g oli de
coco<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="color: #990000;">Preparació:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Precalentem lo
forn a 180º.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">A un bol,
desfem l’oli de coco i afegim lo sucre de coco i la llet vegetal.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">A un altre
bol barregem bé lo cacau, la farina i la llevadura en pols.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Anem afegint
poc a poc la barreja sòlida a la líquida i remenant bé fins obtenir una massa homogènia.<o:p></o:p></p><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/AVvXsEjaMudJcy4x0sEx0tvNr5MJEvECtIH4nOAyXv1tO4ye-TH4itrs5KXp5TztegPcRJyYr6Dwamor_RbMxXnqJ1n-TdNnmkrNxYIXdu6vU9lej1XUiuZPhxaSTTjuZRPyo4bN94jaNU8Gqk9vEkZXYZYoe3rUuJUGOcY3iySAn4JWAW_Xdrbc0tvw927CXkI/s667/Sacher-%20cristina%20cuinem%20(4).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="499" data-original-width="667" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaMudJcy4x0sEx0tvNr5MJEvECtIH4nOAyXv1tO4ye-TH4itrs5KXp5TztegPcRJyYr6Dwamor_RbMxXnqJ1n-TdNnmkrNxYIXdu6vU9lej1XUiuZPhxaSTTjuZRPyo4bN94jaNU8Gqk9vEkZXYZYoe3rUuJUGOcY3iySAn4JWAW_Xdrbc0tvw927CXkI/w400-h299/Sacher-%20cristina%20cuinem%20(4).png" width="400" /></a></div><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Posem un
paper vegetal al motlle (o l’unteu bé d’oli si ho preferiu) i aboquem al massa.
Repartim bé i ho coem al forn uns 35-40 minuts. Fins que punxeu i vos surtigue
net.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizGKriW1LsiPQpacH_XRJOVVFZnby55RnQ4r_d7Sfbov-zUvAR48MEfockE8MytH3oQrGIAyd2-gPeyDV4ZLqmJq3wWmubzigyaoUOyWQmk1-fSXfo4hPrYo0Pl878eKs_vT9t85EsmXyO81D9fneUC4Bgh2RjWCKSeYbRhpxsEDlirhe9C_bIp5-PiCM/s647/Sacher-%20cristina%20cuinem%20(5).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="455" data-original-width="647" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizGKriW1LsiPQpacH_XRJOVVFZnby55RnQ4r_d7Sfbov-zUvAR48MEfockE8MytH3oQrGIAyd2-gPeyDV4ZLqmJq3wWmubzigyaoUOyWQmk1-fSXfo4hPrYo0Pl878eKs_vT9t85EsmXyO81D9fneUC4Bgh2RjWCKSeYbRhpxsEDlirhe9C_bIp5-PiCM/w400-h281/Sacher-%20cristina%20cuinem%20(5).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Ho traiem
del forn i dixem gelar damunt d’una reixa.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Quan estigue
gelat, lo partim per la mitat i ho farcim amb la compota d’albercoc.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">A continuació
preparem la bobertura al bany Maria i ho desfem bé. Quan estigue ho repartim per
damunt del pastís i dixem gelar fins que torne a tenir consistència dura.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVPjjxcue0nrAPzR7psRVPsxN0-ufuHYXxAeOhePKoEvYgYrNbXHI6n62TJ09ueDbYqVMvo2RGqDa5Qj5YWXRr1FcvXQTMlg6zIDbqIrVNuHtH2ZpUvlY_hojBO7EhW5cL8aVUwDGOeTNOaAjSR5fbTTMBsHVjcgDsSlGzTqk5wKVx01YjDa2DNRgzcCQ/s665/Sacher-%20cristina%20cuinem%20(6).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="520" data-original-width="665" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVPjjxcue0nrAPzR7psRVPsxN0-ufuHYXxAeOhePKoEvYgYrNbXHI6n62TJ09ueDbYqVMvo2RGqDa5Qj5YWXRr1FcvXQTMlg6zIDbqIrVNuHtH2ZpUvlY_hojBO7EhW5cL8aVUwDGOeTNOaAjSR5fbTTMBsHVjcgDsSlGzTqk5wKVx01YjDa2DNRgzcCQ/w400-h313/Sacher-%20cristina%20cuinem%20(6).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Voreu que lo
meu és “rústic”, però si vos agrada que quede ben homogeni, ho repartiu en l’espàtula
i perfileu bé los pastís.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMGw8mhXtSAatFSe6ZvkGq759Dco9pGLRzPIS0iWlDJM3sxv4Peeeu3C5S-fKInlb5x1Ij9vx8jlQ5Z2vrRxZbc7zVyFVTX1ik1f6LzCTvWd7HDFMhkJAJkk2zCvr1MCvRP1bjOgNc-A0KOQtfKO0q5D9cTlOvG2okKyCZDOT5PWAr7Ikb5K0dKAXmV04/s661/Sacher-%20cristina%20cuinem%20(7).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="520" data-original-width="661" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMGw8mhXtSAatFSe6ZvkGq759Dco9pGLRzPIS0iWlDJM3sxv4Peeeu3C5S-fKInlb5x1Ij9vx8jlQ5Z2vrRxZbc7zVyFVTX1ik1f6LzCTvWd7HDFMhkJAJkk2zCvr1MCvRP1bjOgNc-A0KOQtfKO0q5D9cTlOvG2okKyCZDOT5PWAr7Ikb5K0dKAXmV04/w400-h315/Sacher-%20cristina%20cuinem%20(7).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Per a
servir-lo li he posat uns gerds per damunt per donar-li una mica de color.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_QJTwF286qDjIvC6wGl9yWkB53gZPREUQ_U3qqGRla3xRJ2Iv_8htYn06QR45dyxgnu6QxSShwvQ_a1POAnhrCmIcd6_PzZ2eU1Ilutn1CIPcrawG6i1cPoF5tMmZ3Q3ckSN7ZE-FigWX08ImIInLJFJ-UH9NKdGUqIM7_yI3IE3shtGlapXFl5zEL9g/s674/Sacher-%20cristina%20cuinem%20(3).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="503" data-original-width="674" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_QJTwF286qDjIvC6wGl9yWkB53gZPREUQ_U3qqGRla3xRJ2Iv_8htYn06QR45dyxgnu6QxSShwvQ_a1POAnhrCmIcd6_PzZ2eU1Ilutn1CIPcrawG6i1cPoF5tMmZ3Q3ckSN7ZE-FigWX08ImIInLJFJ-UH9NKdGUqIM7_yI3IE3shtGlapXFl5zEL9g/w640-h478/Sacher-%20cristina%20cuinem%20(3).png" width="640" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Si voleu
vore quina delícia de Sachertorte han preparat altres bloggers, cliqueu <a href="https://retointernationalday.blogspot.com/2023/12/tarta-sacher.html?m=1" target="_blank">aquí.</a></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh06fJVgLtEq1izWWpNzeyGt9nk_H8KD2Kqn-ZeY2qNI0Zd52S4LfATRJcMw1QQJ2l2PL19YHaSJVwkOggcUJLrlI8rh1o8xYabHRXeVa3m9nGOGundO2iywXiY_eJvKHuH1cvyWC2lan6rNsklAX6hoThdPeELGhCOWlu1aV3ly_AdFQ363mdqxLtHnpc/s661/Sacher-%20cristina%20cuinem%20(2).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="526" data-original-width="661" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh06fJVgLtEq1izWWpNzeyGt9nk_H8KD2Kqn-ZeY2qNI0Zd52S4LfATRJcMw1QQJ2l2PL19YHaSJVwkOggcUJLrlI8rh1o8xYabHRXeVa3m9nGOGundO2iywXiY_eJvKHuH1cvyWC2lan6rNsklAX6hoThdPeELGhCOWlu1aV3ly_AdFQ363mdqxLtHnpc/w640-h510/Sacher-%20cristina%20cuinem%20(2).png" width="640" /></a></div><p></p>CRISTINAhttp://www.blogger.com/profile/13943785746721151513noreply@blogger.com1tag:blogger.com,1999:blog-5016825444783445728.post-19792225132183354172023-12-02T07:00:00.020+01:002023-12-02T07:00:00.134+01:00Redonetes de moniato i ametlla<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEmIVVgOKueVg-R_9wb1YknUh5S_65OOWVdHsoYDUCcAJtxz_pjx3tz645WlL3-4Y2-Dswt4qvJXdytDLTZJ4QypLnKMXZIZYLbZOQAv5Hx24OYoCp80kjLSOuqhaooUxQ1VLAsrroAQi50r0UpLnqyZCi6N9XaViS8S93kFdBnCgyqeOwnyATVS1W9DY/s680/Redonetes%20de%20moniato%20i%20ametlla%20-%20cristina%20cuinem%20(3).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="518" data-original-width="680" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEmIVVgOKueVg-R_9wb1YknUh5S_65OOWVdHsoYDUCcAJtxz_pjx3tz645WlL3-4Y2-Dswt4qvJXdytDLTZJ4QypLnKMXZIZYLbZOQAv5Hx24OYoCp80kjLSOuqhaooUxQ1VLAsrroAQi50r0UpLnqyZCi6N9XaViS8S93kFdBnCgyqeOwnyATVS1W9DY/w640-h488/Redonetes%20de%20moniato%20i%20ametlla%20-%20cristina%20cuinem%20(3).png" width="640" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Aquesta és
una recepta que podeu fer dolça o salada, al gust.<span></span></p><a name='more'></a><o:p></o:p><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="color: #990000;">Ingredients:</span></b></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1 moniato
cuit al forn<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1 ou<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">½ tassa llet
ametlla<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">½ tassa farina
d’ametlla<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">1 polsim de
canyella<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Sal<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Pebre<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="color: #990000;">Preparació:</span></b><o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Pelem lo
moniato i l’aixafem en una forquilla a un bol. <o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Afegim la
resta d’ingredients i barregem bé.<o:p></o:p></p><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/AVvXsEivZZFPLBZXGIrvpsvWOJskqSZcgZzAN-md1vQizfKPIP9XkrF8QU83SLgRN8-RCXkXsj44vxXfbb6Xx5RV-e0TzatTTIYN8vHIOFdRrOo7yNwjvUf6r7yZqfsfmN_BpnXolAjdTyG373vnDofpkS4yefNP0iY2ASzfQJktZkWLtgCz0c54RclexcZurHU/s669/Redonetes%20de%20moniato%20i%20ametlla%20-%20cristina%20cuinem%20(1).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="519" data-original-width="669" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivZZFPLBZXGIrvpsvWOJskqSZcgZzAN-md1vQizfKPIP9XkrF8QU83SLgRN8-RCXkXsj44vxXfbb6Xx5RV-e0TzatTTIYN8vHIOFdRrOo7yNwjvUf6r7yZqfsfmN_BpnXolAjdTyG373vnDofpkS4yefNP0iY2ASzfQJktZkWLtgCz0c54RclexcZurHU/w400-h310/Redonetes%20de%20moniato%20i%20ametlla%20-%20cristina%20cuinem%20(1).png" width="400" /></a></div><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Acalentem una
planxa al forn i quan ja estigue anem posant en una cullereta i donant forma de
rodoneta. Quan veiguem qeu estan cuites d’un costat, los hi peguem la volta.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij7aEfT1xhgVCY9z1EE7AReyyM2B4RiSQkBKI-SQ9703OlCZJEXDRn4f2uCfKexZVXyW-r8yldJB9NZPwGBMecpnBCZ9_hErKNXZGN0qv93FrEKEJZYV8Vf8Et76fb4pYwzA9GxtaQYzeQnthlCJzF0ltmdJg0Erm0BYT1SAQMY2cSyqiv2II5GYXnY8E/s563/Redonetes%20de%20moniato%20i%20ametlla%20-%20cristina%20cuinem%20(2).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="437" data-original-width="563" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij7aEfT1xhgVCY9z1EE7AReyyM2B4RiSQkBKI-SQ9703OlCZJEXDRn4f2uCfKexZVXyW-r8yldJB9NZPwGBMecpnBCZ9_hErKNXZGN0qv93FrEKEJZYV8Vf8Et76fb4pYwzA9GxtaQYzeQnthlCJzF0ltmdJg0Erm0BYT1SAQMY2cSyqiv2II5GYXnY8E/w400-h310/Redonetes%20de%20moniato%20i%20ametlla%20-%20cristina%20cuinem%20(2).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Les anem
traient i dixant a un plat.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Una vegada
fetes ja les podrem servir i acompanyar d’allò que més vos agrade, ja sigue
dolç o salat: hummus, salsa picant, mostassa, melmelada, cacao...</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7gC-yQxnt63Myn8ALaIWE-JUoqvFekB11f4goN6QLrrn8wE3RMvYED-cGT3wXaUdC7wIIZgH1wwDLoRXOX7J2kGI-rya_gTDwymVxEnfEBAYQthQGRDdd9Faxuj34WKpE0-f-UoR-dI4NEzmTZKK2G8DrLDJinUMYYxLz-Bh3t2PPVX67Ogs9Orsn28c/s679/Redonetes%20de%20moniato%20i%20ametlla%20-%20cristina%20cuinem%20(4).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="522" data-original-width="679" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7gC-yQxnt63Myn8ALaIWE-JUoqvFekB11f4goN6QLrrn8wE3RMvYED-cGT3wXaUdC7wIIZgH1wwDLoRXOX7J2kGI-rya_gTDwymVxEnfEBAYQthQGRDdd9Faxuj34WKpE0-f-UoR-dI4NEzmTZKK2G8DrLDJinUMYYxLz-Bh3t2PPVX67Ogs9Orsn28c/w640-h492/Redonetes%20de%20moniato%20i%20ametlla%20-%20cristina%20cuinem%20(4).png" width="640" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">També és una
recepta perfecta per a fer per al BLW si no hi poseu sal.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkFhyphenhyphen5BAH0CWzprnR1qpo9v2VZ2T8yeTv9PCbM-g45hyK9pIiLNThGhsSlEbsvFywHC_HodlpC22Cs5ov0NWh6eEqXWrudZwFQkDZNgNCOUuo3km3kh6d6YIvWWBVjuCMgxQY2RUpzkX9ie4srH1qdIwcJiWaAX6s-2S7bhOrlQCbBUXdRSrPlO_Zg9uc/s668/Redonetes%20de%20moniato%20i%20ametlla%20-%20cristina%20cuinem%20(5).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="529" data-original-width="668" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkFhyphenhyphen5BAH0CWzprnR1qpo9v2VZ2T8yeTv9PCbM-g45hyK9pIiLNThGhsSlEbsvFywHC_HodlpC22Cs5ov0NWh6eEqXWrudZwFQkDZNgNCOUuo3km3kh6d6YIvWWBVjuCMgxQY2RUpzkX9ie4srH1qdIwcJiWaAX6s-2S7bhOrlQCbBUXdRSrPlO_Zg9uc/w640-h506/Redonetes%20de%20moniato%20i%20ametlla%20-%20cristina%20cuinem%20(5).png" width="640" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>CRISTINAhttp://www.blogger.com/profile/13943785746721151513noreply@blogger.com0tag:blogger.com,1999:blog-5016825444783445728.post-67361601506160328882023-11-27T07:00:00.053+01:002023-11-27T07:00:00.132+01:00Empanada de verdures i ou<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS1uYWePjDDAE8kJtu_5ofsYDve5QVRRHdHek6mynk8z5q4rW92nik9uVPQ6Sw-VbgHlKx0kONkR0SmuWMA3NNRL5LsI7-la0LbvZFoRMqQDGwequ9Y7vkLFK3n4U30W7ty-Mt8sdx2_ieNHN5cILHI33DGGReDKwHm0L47qmgxKc4D_YoQOHLKQIJ4Ao/s646/Empanada%20de%20verdures%20i%20ou%20-cristina%20cuinem%20(6).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="477" data-original-width="646" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS1uYWePjDDAE8kJtu_5ofsYDve5QVRRHdHek6mynk8z5q4rW92nik9uVPQ6Sw-VbgHlKx0kONkR0SmuWMA3NNRL5LsI7-la0LbvZFoRMqQDGwequ9Y7vkLFK3n4U30W7ty-Mt8sdx2_ieNHN5cILHI33DGGReDKwHm0L47qmgxKc4D_YoQOHLKQIJ4Ao/w640-h472/Empanada%20de%20verdures%20i%20ou%20-cristina%20cuinem%20(6).png" width="640" /></a></div> <span><a name='more'></a></span><p></p><p class="MsoNormal"><b><span style="color: #990000;">Ingredients:</span></b></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><b><span style="color: #990000;"><o:p></o:p></span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">500g preparat
de farina sense gluten per a pa<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">300ml aigua<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">2 primentons
rojos<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">2 primentons
verds<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">2 cebes<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">7 ous<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Oli d’auliva<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Sal<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Pebre negre<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Sèsam i
llavors de ruella per a decorar<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="color: #990000;"><b>Preparació:<o:p></o:p></b></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Fem la massa
seguint les instruccions del fabricant afegint l’aigua. Una vegada feta la
dixem reposar mentre preparem lo farcit.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Posem a
bullir 6 ous 10 minuts (los volem ben durs).<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Netegem los primentons
i los tallem a daus.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Pelem la
ceba i la tallem a daus.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Ho posem tot
a una paella en un bon xorro d’oli i sofregim.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Pelem los ous
durs i los tallem a daus.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Los barregem
en lo sofregit una vegada fet.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY0EmnmmnuSqmfEe-oMn2HoaPDD6rrCtMYjIPHuEhyphenhyphenaxtjQbD2xxyJf-J8-f9OfcTSPrs1GnTsD5nBZrNYNZLKTcCxUIS1B-CgCeCzWqzH-QcAu1SP-VajR9pNNEneZccjsPCYw8v8nPrtMr9osLmNOGckzOinpF-URO1SgrKfYYspnmoZf212X9Pr7_c/s639/Empanada%20de%20verdures%20i%20ou%20-cristina%20cuinem%20(2).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="478" data-original-width="639" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY0EmnmmnuSqmfEe-oMn2HoaPDD6rrCtMYjIPHuEhyphenhyphenaxtjQbD2xxyJf-J8-f9OfcTSPrs1GnTsD5nBZrNYNZLKTcCxUIS1B-CgCeCzWqzH-QcAu1SP-VajR9pNNEneZccjsPCYw8v8nPrtMr9osLmNOGckzOinpF-URO1SgrKfYYspnmoZf212X9Pr7_c/w400-h299/Empanada%20de%20verdures%20i%20ou%20-cristina%20cuinem%20(2).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Preparem una
llanda de forn en un tros de paper vegetal.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Dividim la
massa en dues boles i l’estenem bé.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Posem una
part a la llanda de forn i al damunt lo farcit.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkL7Xdv11Uayz1jqzDVc-ZdP849r2D3JHLhhxdRwHZcPRgzzqttPsfaABnAigkpYi3VTko9O3ZIY6jXmPm3kqipvcKI5WLiUd7vIm5dl3VUSjPcpwojxvkebuHM3DDCEcne31_Zu6CFmRjxM5JQRvKH1PJ84oQVJjbEb8XShzxOvlPH81AdzajI1aXLPc/s658/Empanada%20de%20verdures%20i%20ou%20-cristina%20cuinem%20(1).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="523" data-original-width="658" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkL7Xdv11Uayz1jqzDVc-ZdP849r2D3JHLhhxdRwHZcPRgzzqttPsfaABnAigkpYi3VTko9O3ZIY6jXmPm3kqipvcKI5WLiUd7vIm5dl3VUSjPcpwojxvkebuHM3DDCEcne31_Zu6CFmRjxM5JQRvKH1PJ84oQVJjbEb8XShzxOvlPH81AdzajI1aXLPc/w400-h318/Empanada%20de%20verdures%20i%20ou%20-cristina%20cuinem%20(1).png" width="400" /></a></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/AVvXsEgyhgI15RBlFTv9hinL-ImedExl1egWZuBaEkPZc913dmKiKk3xxIUyS34crsTIxvlM5g0-PV1wOzvVurucN0sqU0YhlO8SlRnZa6_XZa4Tng8o7f-RNtoDHmJR80HM4NwYoKMqIcORTR2Nl1mV3DoHc1dSS_IFWUhR9zNpHIFl26yGvxTXd_p6OWz4bGA/s654/Empanada%20de%20verdures%20i%20ou%20-cristina%20cuinem%20(3).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="490" data-original-width="654" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyhgI15RBlFTv9hinL-ImedExl1egWZuBaEkPZc913dmKiKk3xxIUyS34crsTIxvlM5g0-PV1wOzvVurucN0sqU0YhlO8SlRnZa6_XZa4Tng8o7f-RNtoDHmJR80HM4NwYoKMqIcORTR2Nl1mV3DoHc1dSS_IFWUhR9zNpHIFl26yGvxTXd_p6OWz4bGA/w400-h300/Empanada%20de%20verdures%20i%20ou%20-cristina%20cuinem%20(3).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Ho tapem amb
l’altra part de la massa i segellem les vores. Posem decorar si mos sobra una mica
de massa. Jo he utilitzat motlles de galetes per a fer les formes.</p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgANJ2Whl3yrsW4PrPLE7zDuS2qSlVKJGXDtYIAfUdMvnWWxB5VIzhqReNSsjKFiGXUMXw78n_YJ6vcILqdbhUYUi3j11N5vSayUnx9ftSlloewk9Zn-QfvJT_PFOz3A0PehHRPtqGOc4aX4Mepsz6lmwKV3Dx3wpst7OxhgZsIh6HBn7xnIWTbElqxvRQ/s634/Empanada%20de%20verdures%20i%20ou%20-cristina%20cuinem%20(4).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="502" data-original-width="634" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgANJ2Whl3yrsW4PrPLE7zDuS2qSlVKJGXDtYIAfUdMvnWWxB5VIzhqReNSsjKFiGXUMXw78n_YJ6vcILqdbhUYUi3j11N5vSayUnx9ftSlloewk9Zn-QfvJT_PFOz3A0PehHRPtqGOc4aX4Mepsz6lmwKV3Dx3wpst7OxhgZsIh6HBn7xnIWTbElqxvRQ/w400-h316/Empanada%20de%20verdures%20i%20ou%20-cristina%20cuinem%20(4).png" width="400" /></a></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/AVvXsEhtT0NQgDy0NEgU7PCKlVKHR6IhiGIK_n5LW9WVaGK3G9vN-0Uut7N51FJqt-WyhvMMEEq5qMXHWH_O1e6FOQ3IXDznEw0WRemhiOpxPgSsP-9szLntgw_NJWRoHAnlXV9iVUgaiVVW5t070vah3L3Y-LqZ9UaiBIdoSpIlxBi-uCMyDKsqwpMUeIH8ggk/s669/Empanada%20de%20verdures%20i%20ou%20-cristina%20cuinem%20(5).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="669" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtT0NQgDy0NEgU7PCKlVKHR6IhiGIK_n5LW9WVaGK3G9vN-0Uut7N51FJqt-WyhvMMEEq5qMXHWH_O1e6FOQ3IXDznEw0WRemhiOpxPgSsP-9szLntgw_NJWRoHAnlXV9iVUgaiVVW5t070vah3L3Y-LqZ9UaiBIdoSpIlxBi-uCMyDKsqwpMUeIH8ggk/w400-h319/Empanada%20de%20verdures%20i%20ou%20-cristina%20cuinem%20(5).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Agafem l’altre
ou i lo batem bé. Pintem l’empanada amb l’ou amb un pinzell i decorem en sèsam
i llavors de ruella. Fem alguna foradet en un ganivet per a que s’escape lo
vapor.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Ho coem al
forn a 180º uns 30-40 minuts. Fins que la massa estigue ben cuita i doradeta.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkUVwc93_t_4jaCNYgi52YbBHPlHPeUoCiVOWYgU2qQOxTWszH0kcZedmRuh06jkDZwfd1i7viek4rSd7gnsuSztXzYnRxo_RNd8dXfE0xEKoF0vIxciVvFmfHUdTvN3HvqogL4z-W97PrtSSxKj1Wrwm0wwKEAJqWsqUfZSvZdWMlf1jmv2QtveTVfOM/s617/Empanada%20de%20verdures%20i%20ou%20-cristina%20cuinem%20(7).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="500" data-original-width="617" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkUVwc93_t_4jaCNYgi52YbBHPlHPeUoCiVOWYgU2qQOxTWszH0kcZedmRuh06jkDZwfd1i7viek4rSd7gnsuSztXzYnRxo_RNd8dXfE0xEKoF0vIxciVvFmfHUdTvN3HvqogL4z-W97PrtSSxKj1Wrwm0wwKEAJqWsqUfZSvZdWMlf1jmv2QtveTVfOM/w640-h518/Empanada%20de%20verdures%20i%20ou%20-cristina%20cuinem%20(7).png" width="640" /></a></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">Li dic
empanada per la forma donada, però és com un pastís fet amb massa de pa. </p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5yOYa6NPi05igUqHtLWgsbcQkgT3OrdvPN5d1wEgtf9-BB0Nw21tgnWVRYFg3WQ-ojZnyoeyD3kgnwwj2pxB29D9_V_KP83h1sGDCgJHj-yQXu3B-uYd5nKGaWNR-Bs9pqXty380uGcsWehYLCO1axzk1uMjP6C6RHq0-HOx00nR_tnYxkaC6LrhtWU/s621/Empanada%20de%20verdures%20i%20ou%20-cristina%20cuinem%20(8).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="462" data-original-width="621" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5yOYa6NPi05igUqHtLWgsbcQkgT3OrdvPN5d1wEgtf9-BB0Nw21tgnWVRYFg3WQ-ojZnyoeyD3kgnwwj2pxB29D9_V_KP83h1sGDCgJHj-yQXu3B-uYd5nKGaWNR-Bs9pqXty380uGcsWehYLCO1axzk1uMjP6C6RHq0-HOx00nR_tnYxkaC6LrhtWU/w640-h476/Empanada%20de%20verdures%20i%20ou%20-cristina%20cuinem%20(8).png" width="640" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><o:p> </o:p></p>CRISTINAhttp://www.blogger.com/profile/13943785746721151513noreply@blogger.com0tag:blogger.com,1999:blog-5016825444783445728.post-79378975015481541192023-11-22T07:00:00.047+01:002023-11-22T07:00:00.172+01:00Sopes mallorquines<p></p><p class="MsoNormal" style="margin-bottom: 0cm;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk3vLI_qLUsx5r8JFRFRX_GPVr1D7A8buabT6BXuja3ry2zNKlbk45-q3gGWPbgN5udg-NiF7mYGINsOQFMicmiuRSAN6M3hJO7nKags0sIwkcYpWKg7lWAMBNYPVuV3-FPw3AGGg1h9Nw5PGOY3T4uO0OHWW1D8R7TXXDD_ftL5HYMcJ8BlH4QF3yR1I/s678/Sopes%20mallorquines%20-%20cristina%20cuinem%20(1).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="520" data-original-width="678" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk3vLI_qLUsx5r8JFRFRX_GPVr1D7A8buabT6BXuja3ry2zNKlbk45-q3gGWPbgN5udg-NiF7mYGINsOQFMicmiuRSAN6M3hJO7nKags0sIwkcYpWKg7lWAMBNYPVuV3-FPw3AGGg1h9Nw5PGOY3T4uO0OHWW1D8R7TXXDD_ftL5HYMcJ8BlH4QF3yR1I/w640-h490/Sopes%20mallorquines%20-%20cristina%20cuinem%20(1).png" width="640" /></a></div><br /><p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Aquí la meua
versió d’estes sopes tan completes. Si les proveu, segur que repetireu!<span></span></p><a name='more'></a><o:p></o:p><p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><b><span style="color: #990000;">Ingredients:</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">4 ous<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">4 llesques de
pa sense gluten<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">1 ceba<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">2 dents d’all<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">1 primentó
roig<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">1 primentó
verd<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">½ col<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">1 manoll de
bledes<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">1l d’aigua<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Sal<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Oli d’auliva<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">1C pebre
roig dolç<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><o:p> </o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><b><span style="color: #990000;">Preparació:<o:p></o:p></span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Netegem bé
les verdures.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Pelem les
dents d’all i la ceba. Laminem los alls i tallem al ceba a daus.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Posem un bon
xorro d’oli a la cassola i ho afegim. Sofregim.<o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Tallem los pimentons
a daus i los afegim també a la cassola. <o:p></o:p></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMCS93W2AnVQZzQxcCLS1BK7F6elMBaMCohCAo8YAVV_63-icrhuZHvl44HyQIMlL5cx0McOGoZ4X3Ws2cqWrV2F-XMybkyQpA75BLt2OMz1w8AArunL0gPzhPxd_IPxNPLItryeNojdDXWnwLnV1U-uO-JtHjkA-epNLYfX5H873j4cXwIlFyYtPWkWY/s651/Sopes%20mallorquines%20-%20cristina%20cuinem%20(5).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="482" data-original-width="651" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMCS93W2AnVQZzQxcCLS1BK7F6elMBaMCohCAo8YAVV_63-icrhuZHvl44HyQIMlL5cx0McOGoZ4X3Ws2cqWrV2F-XMybkyQpA75BLt2OMz1w8AArunL0gPzhPxd_IPxNPLItryeNojdDXWnwLnV1U-uO-JtHjkA-epNLYfX5H873j4cXwIlFyYtPWkWY/w400-h296/Sopes%20mallorquines%20-%20cristina%20cuinem%20(5).png" width="400" /></a></div><p class="MsoNormal" style="margin-bottom: 0cm;">Anem sofregint
mentre tallem a juliana la col i les bledes.</p><p class="MsoNormal" style="margin-bottom: 0cm;"><o:p></o:p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Ho afegim a
la cassola juntament en lo primentó. Salem al gust. Tirem l’aigua i dixem coure
a foc lent uns 35 minuts. </p><p class="MsoNormal" style="margin-bottom: 0cm;"><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3mit5QxpJx12kAofJIqdPd4LPkm4erHpvkh3UDbL4Z2IVeoAk0bGgwbdDBCWzWOBFyS6puWsbMVQ_mTX51ipVuhOmcWOBeb5PhIJekJCWM_1gOwcpTvnbgErQfDw4YvZFFV3ehc7Y5GX2ezAUI_lvhfKHHEnshYzoQZm1FluQMHHoQqqRxicsOR1MDRU/s633/Sopes%20mallorquines%20-%20cristina%20cuinem%20(6).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="471" data-original-width="633" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3mit5QxpJx12kAofJIqdPd4LPkm4erHpvkh3UDbL4Z2IVeoAk0bGgwbdDBCWzWOBFyS6puWsbMVQ_mTX51ipVuhOmcWOBeb5PhIJekJCWM_1gOwcpTvnbgErQfDw4YvZFFV3ehc7Y5GX2ezAUI_lvhfKHHEnshYzoQZm1FluQMHHoQqqRxicsOR1MDRU/w400-h297/Sopes%20mallorquines%20-%20cristina%20cuinem%20(6).png" width="400" /></a></div><p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE0vv_ykNiPL7UJ25E0QPZTkhzwIywGgrljMdjKrMOxMVkUkBLuQeCI-9f8vJZzJpot3fBWGPN0nbAF8zVgWY6kpkqf2S-4ZyVbk74y_lHPz1CxT-m52A2OoTAFie7Fw8Gmg9ea3WaPSF3MfxJtatfONwTFbeSn8imrr1vEsXOVsDXVSpdVg6_YD97LjY/s597/Sopes%20mallorquines%20-%20cristina%20cuinem%20(7).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="447" data-original-width="597" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE0vv_ykNiPL7UJ25E0QPZTkhzwIywGgrljMdjKrMOxMVkUkBLuQeCI-9f8vJZzJpot3fBWGPN0nbAF8zVgWY6kpkqf2S-4ZyVbk74y_lHPz1CxT-m52A2OoTAFie7Fw8Gmg9ea3WaPSF3MfxJtatfONwTFbeSn8imrr1vEsXOVsDXVSpdVg6_YD97LjY/w400-h300/Sopes%20mallorquines%20-%20cristina%20cuinem%20(7).png" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Trenquem los
ous i los afegim a la cassola. <o:p></o:p><p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"></p>Apaguem lo
foc i tapem per a que se coguen en un momentet (quan veiguem que la clara està
cuita, blanca).<p></p><p class="MsoNormal" style="margin-bottom: 0cm; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmlrbBRpQO1Kw4ZNXlfVdrufffnE4N_rLikEpl-xCjSDP0yoc0w15dD9oGffKHhv0x0-s2LtAVmfizP8SayTkusxqJ1sWUIcsRqhk0VS_TrmXrZjWXYFmBuwFzh-7frAihJSuU5B86JsXMWhb5czq6vQ0MSRl-9jTO5ZA76sdeZkJR5n_0iMQlEnaffQo/s623/Sopes%20mallorquines%20-%20cristina%20cuinem%20(8).png" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="465" data-original-width="623" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmlrbBRpQO1Kw4ZNXlfVdrufffnE4N_rLikEpl-xCjSDP0yoc0w15dD9oGffKHhv0x0-s2LtAVmfizP8SayTkusxqJ1sWUIcsRqhk0VS_TrmXrZjWXYFmBuwFzh-7frAihJSuU5B86JsXMWhb5czq6vQ0MSRl-9jTO5ZA76sdeZkJR5n_0iMQlEnaffQo/w400-h299/Sopes%20mallorquines%20-%20cristina%20cuinem%20(8).png" width="400" /></a></p><p class="MsoNormal" style="margin-bottom: 0cm;">Mentrestant posem
una llesca de pa sense gluten a cada plat. La podeu torrar o no, això al gust
de cadascú.<o:p></o:p></p><p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Posem per
sobre les verduretes i l’ou a cada plat i la miqueta de caldo que quede a la
cassola.<o:p></o:p></p><p></p>
<p class="MsoNormal" style="margin-bottom: 0cm;">Servim acabat
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