tag:blogger.com,1999:blog-45855572895165871382024-03-13T19:48:31.283+01:00Mis recetas de cocina favoritasBorjahttp://www.blogger.com/profile/09902060527074555257noreply@blogger.comBlogger144125tag:blogger.com,1999:blog-4585557289516587138.post-80757641201388945742017-10-22T17:05:00.002+02:002017-10-22T17:11:20.841+02:00Arroz otoñal con conejo<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif;">El arroz es uno de mis ingredientes favoritos y, sin duda, uno de los más versátiles. Las opciones son tantas como se te puedan ocurrir. Para este plato he hecho un guiso de conejo y luego le he añadido el arroz y caldo de pollo de manera que quedara un arroz caldoso. El secreto es un buena base para el guiso y un buen caldo de pollo o verduras, si es casero mucho mejor. Lo vemos paso a paso.</span></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">Ingredientes para 6-8 personas</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 conejo de 1,5 Kg más o menos.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 litros de caldo, </span><span style="font-family: "trebuchet ms" , sans-serif;">casero si es posible, </span><span style="font-family: "trebuchet ms" , sans-serif;">de verduras o pollo.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Verduras: 2 puerros, 2 zanahorias, 200 gr de calabaza, 2 tomates, unas judías verdes, 100 gr de col.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 muslo de pollo para el caldo si lo haces casero.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2,5 litros de agua para el caldo.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">200 gr de pimientos rojos.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 lata de 250 gr de tomate triturado.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 tetrabrick pequeño de vino tinto o 250 ml de vino tinto. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Un chorro de aceite de oliva.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">300 gr de arroz.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 pizca de sal.</span></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">Manos a la obra</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Hacer al caldo de verduras y pollo. Poner las verduras en la olla junto con el pollo, el agua y una pizca de sal. Cocinar durante 45 minutos. Colar el caldo, reservar las verduras y limpiar y guardar el pollo para otros usos. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">En la olla cubrir el fondo con aceite de oliva a medio fuego. Sofreír el conejo en trocitos. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cuando esté hecho, después de unos 10 minutos, añadir el vino, la salsa de tomate, los pimientos rojos y dos o tres cucharones de caldo hasta que el conejo quede cubierto. Cocinar durante 30 minutos a presión. Si lo haces en una cazuela cocinarlo 1 hora.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Añadir las verduras del caldo. Si el caldo no es casero añadir algunas verduras en trocitos, las verduras que te apetezcan. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Añadir al arroz y un par de cucharones de caldo. Rectificar la sal. Cocinar durante unos 20 minutos e ir añadiendo caldo de manera que quede caldoso. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Prueba el arroz hasta que esté hecho. Dejar reposar 2 minutos y servir. </span><br />
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Borjahttp://www.blogger.com/profile/09902060527074555257noreply@blogger.com0tag:blogger.com,1999:blog-4585557289516587138.post-73436046364758493192017-01-15T14:42:00.002+01:002017-01-15T14:42:47.526+01:00Alubiones con choco<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<span style="font-family: Trebuchet MS, sans-serif;">Llega el frío y con él las ganas de un buen puchero. la receta de hoy es un plato perfecto para estos días. Además es fácil de hacer. Los ingredientes principales son unas buenas alubias blancas y un choco fresco. Hoy las he hecho en la olla a presión pero se pueden hacer en una cazuela dejándolas cocer el doble de tiempo. Este plato mejora con un día de reposo, así que lo mejor es hacerlo el día anterior si es posible. Se puede servir con un poco de col y patatas cocidas. </span><span style="font-family: "Trebuchet MS", sans-serif;">Lo vemos.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Ingredientes para 6-8 personas</i></b></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">500 gr de alubias blancas grandes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">500 gr de choco </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 cebollas</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 pimientos verdes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 zanahorias</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">250 gr de calabaza</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cucharadita de pimentón dulce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">sal</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">un chorro de aceite de oliva</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Manos a la obra</i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Poner en remojo las alubias la noche anterior. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pelar y trocear las cebollas y las zanahorias. Cortar los pimientos en trocitos pequeños. Cubrir el fondo de la olla con un chorro de aceite de oliva. Ponerlo a fuego medio y pochar las verduras unos 5 minutos. </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Añadir el pimentón y una pizca de sal. </span></div>
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<a href="https://2.bp.blogspot.com/-7kjID4aCLwg/WHt7XxPYf3I/AAAAAAAAHAo/tdiHqxH7DXIOKfXkL3GBT0xfmjZD5QgeQCEw/s1600/Archivo_003.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-7kjID4aCLwg/WHt7XxPYf3I/AAAAAAAAHAo/tdiHqxH7DXIOKfXkL3GBT0xfmjZD5QgeQCEw/s320/Archivo_003.jpeg" width="320" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Añadir el choco y las alubias. </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Añadir agua hasta cubrir bien las alubias. Cocer en la olla a presión 30 minutos. Dejar reposar unos minutos.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Servir. </span></div>
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Borjahttp://www.blogger.com/profile/09902060527074555257noreply@blogger.com0tag:blogger.com,1999:blog-4585557289516587138.post-82709896318056665912016-12-11T17:51:00.000+01:002016-12-11T17:51:20.957+01:00Alubias blancas con costilla, chorizo, morcilla y pollo. <div style="text-align: justify;">
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://3.bp.blogspot.com/-4tI0WXqnDz8/WE2CR_siQoI/AAAAAAAAHAI/jJ3ey_LAP_MyYZns6wBKZV0SPkKJCZ8tACLcB/s1600/P1140059.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-4tI0WXqnDz8/WE2CR_siQoI/AAAAAAAAHAI/jJ3ey_LAP_MyYZns6wBKZV0SPkKJCZ8tACLcB/s400/P1140059.1.jpg" width="400" /></a></span></div>
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Cuando los días son cortos apetece una comida de cuchara. Como nos acercamos al día más corto del año, h</span><span style="font-family: Trebuchet MS, sans-serif;">oy he hecho uno de mis platos favoritos: alubias blancas. Admite muchas variaciones, puedes poner otro tipo de carne, añadir otra verdura o servirlas de diferentes maneras. La receta de hoy es sencilla ya que se hace en la olla y no requiere mucha preparación, aunque hay que acordarse de poner las alubias a remojo la noche anterior. Lo vemos.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Ingredientes para 6-8 personas</i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i><br /></i></b></span></div>
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<a href="https://3.bp.blogspot.com/-CMRmXtl27S4/WE2CRHYgDWI/AAAAAAAAG_o/4r30wKcIg5kNftfoTFZvdP_li9p2vHAiwCEw/s1600/P1140027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-CMRmXtl27S4/WE2CRHYgDWI/AAAAAAAAG_o/4r30wKcIg5kNftfoTFZvdP_li9p2vHAiwCEw/s320/P1140027.JPG" width="320" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">600 gr de alubias blancas</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">300 ge de costilla (pueden estar en adobo)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 pollo</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">150 gr de chorizo para cocinar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 morcilla de arroz</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3zanahorias</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cebolla grande</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 hojas de laurel</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">un chorro de aceite de oliva</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">sal</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Manos a la obra</i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Poner las alubias a remojo la noche anterior.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pelar le cebolla y las zanahorias. Picar la cebolla y cortar en láminas las zanahorias. Cubrir el fondo de la olla con aceite y pochar durante unos 5 minutos la cebolla con las zanahorias. Añadir el laurel.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Añadir las alubias sin el agua, la costilla y el pollo. Cubrir con agua y cerrar la olla. </span></div>
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<a href="https://3.bp.blogspot.com/-9l47sTsIQj0/WE2CRQrPRRI/AAAAAAAAG_8/fZXagQJrvXw3dfKBEIQnzzeTKEPQfbJZQCEw/s1600/P1140033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-9l47sTsIQj0/WE2CRQrPRRI/AAAAAAAAG_8/fZXagQJrvXw3dfKBEIQnzzeTKEPQfbJZQCEw/s320/P1140033.JPG" width="320" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Cocinar 30 minutos desde que empieza a salir vapor por la válvula. </span><span style="font-family: "Trebuchet MS", sans-serif;">Abrir la olla y añadir el chorizo y la morcilla. Cocinar 5 minutos más sin cerrar la olla la presión. Ajustar la sal y dejar reposar unos minutos. </span></div>
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<a href="https://1.bp.blogspot.com/-ebscqdwjxWQ/WE2CRTkSdjI/AAAAAAAAG_4/SuE8h96ZQ7k8XtAlUDOCKHK5BiX99dZ3ACEw/s1600/P1140052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-ebscqdwjxWQ/WE2CRTkSdjI/AAAAAAAAG_4/SuE8h96ZQ7k8XtAlUDOCKHK5BiX99dZ3ACEw/s320/P1140052.JPG" width="320" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Sacar las costillas y el pollo. Quitar los huesos y añadir solo la carne de forma que no nos encontremos ningún hueso. </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif; text-align: justify;">Cortar el chorizo y la morcilla.</span></div>
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<a href="https://4.bp.blogspot.com/-BfrX2dpwDYo/WE2CR67-6wI/AAAAAAAAHAE/0IvMoOlzCCoEL4NEc-hx-ww9WNML8DDMACEw/s1600/P1140056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-BfrX2dpwDYo/WE2CR67-6wI/AAAAAAAAHAE/0IvMoOlzCCoEL4NEc-hx-ww9WNML8DDMACEw/s320/P1140056.JPG" width="320" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Servir. Hoy las he servido con col y patata cocidas. </span></div>
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Borjahttp://www.blogger.com/profile/09902060527074555257noreply@blogger.com0tag:blogger.com,1999:blog-4585557289516587138.post-22681274233205428982016-11-06T17:57:00.000+01:002016-11-06T19:25:27.210+01:00Costillas maceradas al horno<div style="text-align: justify;">
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<a href="https://1.bp.blogspot.com/-Wq9SA5-3Qwg/WB8kdC0FVRI/AAAAAAAAG-c/HxJsNevIiOAdFNlEyTJPsIwnkO5_Lha1gCLcB/s1600/P1140002.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-Wq9SA5-3Qwg/WB8kdC0FVRI/AAAAAAAAG-c/HxJsNevIiOAdFNlEyTJPsIwnkO5_Lha1gCLcB/s400/P1140002.2.jpg" width="400" /></a></div>
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<a href="https://4.bp.blogspot.com/-UBRETAdqBkk/WB9fcSml-bI/AAAAAAAAG_M/Qug-A0xB7EEUI4GwX8NfFAEfvlf8g1VWgCEw/s1600/P1140024.2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="https://4.bp.blogspot.com/-UBRETAdqBkk/WB9fcSml-bI/AAAAAAAAG_M/Qug-A0xB7EEUI4GwX8NfFAEfvlf8g1VWgCEw/s400/P1140024.2.png" width="400" /></a></div>
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<a href="https://2.bp.blogspot.com/-h6iFWFIL3tk/WB9fbCulqEI/AAAAAAAAG-8/J-m-IEbQHtMMXQ4gZryB9deQRIKjNSDNwCEw/s1600/P1140017.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-h6iFWFIL3tk/WB9fbCulqEI/AAAAAAAAG-8/J-m-IEbQHtMMXQ4gZryB9deQRIKjNSDNwCEw/s400/P1140017.2.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Esta receta es fácil y se puede adaptar a tus gustos. Se trata de hacer una salsa para macerar las costillas antes de hornearlas. En mi caso las maceré anoche y hoy las hornearé para comer. También se pueden dejar macerando unas horas. Para la salsa los ingredientes esenciales son vino blanco, vinagre, miel, salsa de soja y jengibre aunque tiene algunos más. Puedes adaptarla a tus gustos, si hay niños o adolescents quizá quieras dejar fuera el jengibre si no les gusta. Vemos cómo se hace.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Ingredientes para 4 personas</i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i><br /></i></b></span></div>
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<a href="https://4.bp.blogspot.com/-lySN8JNjrqg/WB8kcQMgsVI/AAAAAAAAG-E/prF8yWWuzRIX7JzHmfI4WVDsgxngRvYvgCEw/s1600/P1130989.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-lySN8JNjrqg/WB8kcQMgsVI/AAAAAAAAG-E/prF8yWWuzRIX7JzHmfI4WVDsgxngRvYvgCEw/s400/P1130989.JPG" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 costillares de cerdo de 1 Kg más o menos</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">5 cucharadas de vino blanco</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 cucharadas de vinagre</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 cucharada de soja</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3 cucharadas de ketchup</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3 cucharadas de miel para la salsa</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 cucharada de miel para la cobertura final</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 cucharadita de perejil</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 cucharadita de tomillo</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 pizca de sal</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 diente de ajo</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 rama de jengibre fresco del tamaño de un diente de ajo</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Manos a la obra</i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Pelar el ajo y el jengibre. Laminarlos y reservar.</span></div>
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<a href="https://4.bp.blogspot.com/-DUm8AIqR3-c/WB8kcoVCF_I/AAAAAAAAG-A/9mX6tPeZF_0Ljyx5V-cAzvSPWdroUGwoQCEw/s1600/P1130996.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://4.bp.blogspot.com/-DUm8AIqR3-c/WB8kcoVCF_I/AAAAAAAAG-A/9mX6tPeZF_0Ljyx5V-cAzvSPWdroUGwoQCEw/s200/P1130996.JPG" width="200" /></a><a href="https://1.bp.blogspot.com/-aJyYK43IV04/WB8kc_5J89I/AAAAAAAAG-M/-CtsxrgQvGAGX4UiQP4EsnlK_2zJAJAMgCEw/s1600/P1130997.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/-aJyYK43IV04/WB8kc_5J89I/AAAAAAAAG-M/-CtsxrgQvGAGX4UiQP4EsnlK_2zJAJAMgCEw/s200/P1130997.JPG" width="200" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">En un cuenco mezclar todos los ingredientes para la salsa e ir mezclándolos. Añadir el ajo y el jengibre laminados.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Colocar las costillas en una fuente de horno y con la ayuda de un pincel de cocina cubrir las costillas por los dos lados con la salsa. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cubrir la fuente con plástico y dejar en el frigorífico unas horas o toda la noche.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Calentar el horno a 180º. Sacar las costillas del frigorífico. En un cuenco poner una cucharada de miel y calentar un poco en el microondas para que se ablande. Cubrir las costillas con un poco de miel.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Hornear 45 minutos. Dar la vuelta a las costillas y hornear 30 minutos. Subir un poco la temperatura para que se doren antes de sacarlas. Sacarlas y cortarlas. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Servirlas con patatas fritas o alguna verdura a tu gusto.</span></div>
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Borjahttp://www.blogger.com/profile/09902060527074555257noreply@blogger.com0tag:blogger.com,1999:blog-4585557289516587138.post-77194819064456992232016-10-16T19:02:00.000+02:002016-10-16T19:02:08.718+02:00Pierna de cordero asada con verduras y tomillo<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-hodpQ00mtA0/WAOwVU7ATPI/AAAAAAAAG9A/-BvtkEpNxOgEjVMch9ZY37omsiHXW3r9wCEw/s1600/P1130920.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://1.bp.blogspot.com/-hodpQ00mtA0/WAOwVU7ATPI/AAAAAAAAG9A/-BvtkEpNxOgEjVMch9ZY37omsiHXW3r9wCEw/s320/P1130920.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">el tomillo: ingrediente esencial en esta receta</td></tr>
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<span style="font-family: Trebuchet MS, sans-serif; text-align: justify;">Esta es una receta fácil, que no requiere mucha preparación. la clave es comprar una carne de calidad y utilizar verduras de temporada. El tomillo le da un olor y un sabor muy rico aunque se podría sustituir por alguna otra hierba o sencillamente no poner ninguna.Un buen plato para una celebración o comida especial. Para asar la pierna de cordero tenemos que tener en cuenta el tiempo: unos 35 minutos por cada 500 gr de carne. La temperatura debe estar a 180-190º y al final subir la temperatura a 220º los últimos 10 minutos. Las verduras se pueden preparar un rato antes y dejarlas macerar antes de asarlas. Si no tienes tiempo no pasa nada. </span><span style="font-family: "Trebuchet MS", sans-serif; text-align: justify;">Lo vemos.</span><br />
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<i><b><span style="font-family: Trebuchet MS, sans-serif;">Ingredientes para 4-6 personas</span></b></i></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Una pierna de cordero de 1,5 Kg aproximadamente</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Verduras al gusto, yo sugiero: 2 puerros, 2 zanahorias, 2 pimientos verdes, 1 pimiento rojo, 3 dientes de ajo, una cebolla mediana o 6 cebollas pequeñas tipo charlotte, 12 tomates cherry o un tomate rojo, medio calabacín, una berenjena pequeña, 2 o 3 patatas, 100 gr de calabaza.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 ramas frescas de tomillo o una cucharada de tomillo si es de frasco.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Una cucharadita de perejil.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Una cucharadita de sal gorda.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Un chorro de aceite de oliva.</span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">Manos a la obra</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ponemos el horno a calentar a 180º arriba y abajo.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Lavamos las verduras, las pelamos si es necesario y las cortamos en dados medianos.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Pelamos y laminamos los dientes de ajo. </span><span style="font-family: "Trebuchet MS", sans-serif;">Ponemos todas las verduras en un bol. Añadimos el tomillo, el perejil, la sal y el aceite. Damos vueltas y dejamos reposar un rato si tenemos tiempo, si no seguimos adelante.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Ponemos las verduras en una fuente de horno grande. </span><span style="font-family: "Trebuchet MS", sans-serif;">Colocamos la pierna de cordero y añadimos un poco de tomillo, perejil, sal y aceite encima de la pierna. </span></div>
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<a href="https://4.bp.blogspot.com/-05J8QyFrlQI/WAOwVt4AdII/AAAAAAAAG9M/UcgBOw49RoUC6xd8FZUrzgedlQ012H8ZACEw/s1600/P1130928.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-05J8QyFrlQI/WAOwVt4AdII/AAAAAAAAG9M/UcgBOw49RoUC6xd8FZUrzgedlQ012H8ZACEw/s320/P1130928.JPG" width="320" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Horneamos durante una hora y media dando la vuelta a la pierna a los 45 minutos y aprovechamos para mover un poco las verduras. Sacar del horno cuando esté un poco dorado.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cortar la carne y servir.</span></div>
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Borjahttp://www.blogger.com/profile/09902060527074555257noreply@blogger.com1tag:blogger.com,1999:blog-4585557289516587138.post-25653676663349608732016-10-12T14:34:00.000+02:002016-10-12T14:34:32.326+02:00Bizcocho de limón con pasas y nueces<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">Esta es una receta de unas de mis páginas web favoritas: King Arthur Flour. Es un bizcocho con un intenso sabor a limón, fresco y compacto. El extracto de limón se puede sustituir por zumo de limón. Lo que hace que sea tan sabroso es la cobertura de limón que le ponemos una vez horneado. Es mejor dejarlo reposar unas horas una vez terminado e incluso uno o dos días. Las nueces y pasas son opcionales y podrías poner otro fruto seco si te apetece. Es un bizcocho que sirve para desayuno o merienda, también de postre acompañado de helado y nata montada. Lo vemos.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i><b>Ingredientes</b></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-aa6j1LbLyUo/V_4h4bBQyiI/AAAAAAAAG7c/8hHXf-P7to0hVRQOe7VA8T4BemsH1RJqQCEw/s1600/P1130851.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-aa6j1LbLyUo/V_4h4bBQyiI/AAAAAAAAG7c/8hHXf-P7to0hVRQOe7VA8T4BemsH1RJqQCEw/s320/P1130851.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">200 gr de azúcar</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">75 gr de mantequilla</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1 cucharadita de extracto de limón</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">el zumo de 2 limones</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">200 gr de harina</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1 cucharadita de levadura</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cucharadita de sal fina</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">120 gr de leche entera</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">ralladura de piel de 1 limón</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">opcional: 100 gr de nueces y 75 gr de pasas </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Para la cobertura: 170 gr de azúcar glass y 60 gr de zumo de limón (2 limones más o menos)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Manos a la obra</i></b></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Calentar el horno a 180ºC.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">Batir el azúcar, la mantequilla derretida, el extracto de limón y el zumo de limón.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-FsMb5o5B2Rc/V_4h4-BCXdI/AAAAAAAAG7c/LExovNsopU40c0dGsZDIJiDrdfsp7-r1gCEw/s1600/P1130856.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://4.bp.blogspot.com/-FsMb5o5B2Rc/V_4h4-BCXdI/AAAAAAAAG7c/LExovNsopU40c0dGsZDIJiDrdfsp7-r1gCEw/s200/P1130856.JPG" width="200" /></a><a href="https://3.bp.blogspot.com/-ypKNr--RkXU/V_4h4YSJpuI/AAAAAAAAG7c/jp0vZ5zbKI42NDtx37mSebGAgoAzbnD2ACEw/s1600/P1130855.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="146" src="https://3.bp.blogspot.com/-ypKNr--RkXU/V_4h4YSJpuI/AAAAAAAAG7c/jp0vZ5zbKI42NDtx37mSebGAgoAzbnD2ACEw/s200/P1130855.JPG" width="200" /></a></div>
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<a href="https://4.bp.blogspot.com/-AZP5qOt9Z84/V_4h41AL0NI/AAAAAAAAG7c/FQJHWYUKUbo5KKAwYOjMBfHotUVlVKkmACEw/s1600/P1130857.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://4.bp.blogspot.com/-AZP5qOt9Z84/V_4h41AL0NI/AAAAAAAAG7c/FQJHWYUKUbo5KKAwYOjMBfHotUVlVKkmACEw/s200/P1130857.JPG" width="200" /></a><a href="https://2.bp.blogspot.com/-aq-miBHkJgY/V_4h47vwU_I/AAAAAAAAG7c/SjEoAmwvxycSc9TWBl4iO8PC7c0a7mV8QCEw/s1600/P1130858.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://2.bp.blogspot.com/-aq-miBHkJgY/V_4h47vwU_I/AAAAAAAAG7c/SjEoAmwvxycSc9TWBl4iO8PC7c0a7mV8QCEw/s200/P1130858.JPG" width="200" /></a></div>
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<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">Añadir los huevos, uno a uno, y batir.</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-n3tQFKt6OUw/V_4h5OZoXaI/AAAAAAAAG7c/3zZl5d-6qAo-syrYp4ALnYkg5cxIJWf3ACEw/s1600/P1130860.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://2.bp.blogspot.com/-n3tQFKt6OUw/V_4h5OZoXaI/AAAAAAAAG7c/3zZl5d-6qAo-syrYp4ALnYkg5cxIJWf3ACEw/s200/P1130860.JPG" width="200" /></a><a href="https://4.bp.blogspot.com/-ykiqil46_8A/V_4h5DWYXZI/AAAAAAAAG7c/1wL7CP5j12U-Y67RbDc_sAaw0TRVJWPaACEw/s1600/P1130861.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-ykiqil46_8A/V_4h5DWYXZI/AAAAAAAAG7c/1wL7CP5j12U-Y67RbDc_sAaw0TRVJWPaACEw/s320/P1130861.JPG" width="320" /></a></div>
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<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">En otro bol mezclar la harina, la levadura y la sal. </span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-n10sgfVmgU4/V_4h5NH1-rI/AAAAAAAAG7c/WquyrxR-sZALuou4PiHmXzEBkriQgHYPACEw/s1600/P1130859.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-n10sgfVmgU4/V_4h5NH1-rI/AAAAAAAAG7c/WquyrxR-sZALuou4PiHmXzEBkriQgHYPACEw/s320/P1130859.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">Añadir la mezcla de harina y la leche de forma alternada e ir batiendo.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<a href="https://2.bp.blogspot.com/-0eYf0O2kKy8/V_4h5TRtbSI/AAAAAAAAG7c/RckLzuXJTsk6X-94tSWWIP6SmzOgFXC3ACEw/s1600/P1130866.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-0eYf0O2kKy8/V_4h5TRtbSI/AAAAAAAAG7c/RckLzuXJTsk6X-94tSWWIP6SmzOgFXC3ACEw/s320/P1130866.JPG" width="320" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Añadir la ralladura de limón, las pasas y nueces.</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-_xR5NXbRc44/V_4h4dPNVLI/AAAAAAAAG7c/fab6q85rEiQs9Rz_01wvfNWCxpioAl5-gCEw/s1600/P1130852.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-_xR5NXbRc44/V_4h4dPNVLI/AAAAAAAAG7c/fab6q85rEiQs9Rz_01wvfNWCxpioAl5-gCEw/s320/P1130852.JPG" width="320" /></a><a href="https://2.bp.blogspot.com/-1Ks-ZNDjHcE/V_4h5fG3ZrI/AAAAAAAAG7c/vcwp9eU_9IULOqo-Q054GFWmS5PbRp5gQCEw/s1600/P1130868.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://2.bp.blogspot.com/-1Ks-ZNDjHcE/V_4h5fG3ZrI/AAAAAAAAG7c/vcwp9eU_9IULOqo-Q054GFWmS5PbRp5gQCEw/s200/P1130868.JPG" width="200" /></a></div>
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<a href="https://3.bp.blogspot.com/-vynzf9xYxK0/V_4mir9SY7I/AAAAAAAAG7o/LucCfkPvPtECqmCOVwmEAD_16EHZFcNJwCLcB/s1600/P1130870.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-vynzf9xYxK0/V_4mir9SY7I/AAAAAAAAG7o/LucCfkPvPtECqmCOVwmEAD_16EHZFcNJwCLcB/s320/P1130870.JPG" width="320" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">Poner la mezcla en un molde. Esta vez he cubierto el molde con papel de horno para que no se pegue. Además así el bizcocho sale con una forma un poco irregular que queda muy bien.</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-3-msn1k5nOE/V_4miiAslvI/AAAAAAAAG7k/teXDWiF288wTVFL-gVqheqWjfzHme5DXACEw/s1600/P1130872.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-3-msn1k5nOE/V_4miiAslvI/AAAAAAAAG7k/teXDWiF288wTVFL-gVqheqWjfzHme5DXACEw/s320/P1130872.JPG" width="320" /></a><a href="https://2.bp.blogspot.com/-PLPSA1uQeuw/V_4mimP0uOI/AAAAAAAAG7s/UoDZnavjHAMDD2bL4Q1tbRD5PaXQK22CgCEw/s1600/P1130875.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://2.bp.blogspot.com/-PLPSA1uQeuw/V_4mimP0uOI/AAAAAAAAG7s/UoDZnavjHAMDD2bL4Q1tbRD5PaXQK22CgCEw/s200/P1130875.JPG" width="200" /></a></div>
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<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Hornear a 180ºC durante 1 hora más o menos. </span><span style="font-family: "Trebuchet MS", sans-serif;">Cuando pinches el bizcocho con un cuchillo y salga limpio será que está hecho.</span><span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Para la cobertura mezclar el azúcar glass y el zumo de limón. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-LKzbQkFgv68/V_4miz8NxBI/AAAAAAAAG70/6lM-iUunSQgERMgGNNAUwFyJmACEEjaVwCEw/s1600/P1130879.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-LKzbQkFgv68/V_4miz8NxBI/AAAAAAAAG70/6lM-iUunSQgERMgGNNAUwFyJmACEEjaVwCEw/s320/P1130879.JPG" width="320" /></a><a href="https://4.bp.blogspot.com/-38GISPT83M0/V_4mi8oEkTI/AAAAAAAAG74/BnNlfqlTgBgtPCSoS9GUSCoHQ-SGPdR2gCEw/s1600/P1130880.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://4.bp.blogspot.com/-38GISPT83M0/V_4mi8oEkTI/AAAAAAAAG74/BnNlfqlTgBgtPCSoS9GUSCoHQ-SGPdR2gCEw/s200/P1130880.JPG" width="200" /></a></div>
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<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">Sacar el bizcocho del horno y pincharlo con un cuchillo para que la cobertura entre en el bizcocho.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-oOLUvBoWGLw/V_4mjBVZ5iI/AAAAAAAAG78/Dzyrvd231G8ixcuUzk0KIVMuJ5G0PJyKgCEw/s1600/P1130883.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-oOLUvBoWGLw/V_4mjBVZ5iI/AAAAAAAAG78/Dzyrvd231G8ixcuUzk0KIVMuJ5G0PJyKgCEw/s320/P1130883.JPG" width="320" /></a></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">Con el bizcocho todavía caliente ir cubriéndolo con la cobertura ayudado de una cuchara.</span></div>
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<a href="https://4.bp.blogspot.com/-RG8RwW3RWqI/V_4mjCdemSI/AAAAAAAAG8E/u6hjBFUiv0c_N0rBOJUytvB-covzMhhBQCEw/s1600/P1130891.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-RG8RwW3RWqI/V_4mjCdemSI/AAAAAAAAG8E/u6hjBFUiv0c_N0rBOJUytvB-covzMhhBQCEw/s320/P1130891.2.jpg" width="320" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Dejarlo reposar un par de horas. Cubrirlo con papel de plata y dejarlo reposar unas horas o un día. Servir. </span></div>
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<a href="https://2.bp.blogspot.com/-I4Np1k9xHWo/V_4mjjB5k5I/AAAAAAAAG8c/FHrQdywPrAIiV66cyelWJoYTi3PJveQQgCEw/s1600/P1130906.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://2.bp.blogspot.com/-I4Np1k9xHWo/V_4mjjB5k5I/AAAAAAAAG8c/FHrQdywPrAIiV66cyelWJoYTi3PJveQQgCEw/s400/P1130906.2.jpg" width="400" /></a></div>
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<br />Borjahttp://www.blogger.com/profile/09902060527074555257noreply@blogger.com0tag:blogger.com,1999:blog-4585557289516587138.post-36816228811178580022016-10-02T18:30:00.000+02:002016-10-02T18:30:05.701+02:00Garbanzos con pollo de corral y costillas<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify; text-justify: inter-ideograph;">
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<a href="https://1.bp.blogspot.com/-EHffArhHN2U/V_Ez-XwAMuI/AAAAAAAAG6M/KzmuZf44PUA3okl6O5pwoo_ewWYJFOnfgCLcB/s1600/IMG_3026.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-EHffArhHN2U/V_Ez-XwAMuI/AAAAAAAAG6M/KzmuZf44PUA3okl6O5pwoo_ewWYJFOnfgCLcB/s400/IMG_3026.2.jpg" width="400" /></a></div>
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<a href="https://3.bp.blogspot.com/--T52lVTqD_s/V_Ez-I3p6KI/AAAAAAAAG6E/8WkwI9JrA7YW5yoWbVRDcQXOsJzIf1XTACLcB/s1600/IMG_3023.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="353" src="https://3.bp.blogspot.com/--T52lVTqD_s/V_Ez-I3p6KI/AAAAAAAAG6E/8WkwI9JrA7YW5yoWbVRDcQXOsJzIf1XTACLcB/s400/IMG_3023.2.jpg" width="400" /></a></div>
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<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify; text-justify: inter-ideograph;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 13.5pt;">Los garbanzos, y las legumbres en general, son muy agradecidas. Se
pueden preparar de muchas formas y no son difíciles de cocinar. Para este plato
los ingredientes básicos son garbanzos, pollo de corral, costillas y unas
verduras. Se hace en la olla y se puede hacer el día anterior. También es posible
sustituir este tipo de carne por otras aves o carne de caza. Hay que poner los
garbanzos a remojo la noche anterior. Lo vemos.</span><span style="font-size: 13.5pt;"><o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 13.5pt;"><i><b>Ingredientes
para 6-8 personas</b></i></span><span style="font-size: 13.5pt;"><o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 13.5pt;"><i><b><br /></b></i></span></span></div>
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<a href="https://4.bp.blogspot.com/-1eYTaThYHVE/V_Ez9Lk2pgI/AAAAAAAAG5U/rO50qoZCMOwsQgnEuj3JF77eOLaUKouqgCEw/s1600/IMG_2994.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-1eYTaThYHVE/V_Ez9Lk2pgI/AAAAAAAAG5U/rO50qoZCMOwsQgnEuj3JF77eOLaUKouqgCEw/s400/IMG_2994.2.jpg" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 13.5pt;"><i><b><br /></b></i></span></span></div>
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<br /></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 13.5pt;">1/2 kilo de
garbanzos</span><span style="font-size: 13.5pt;"><o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 13.5pt;">medio pollo de
corral</span><span style="font-size: 13.5pt;"><o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 13.5pt;">800 gr de
costillas de cerdo</span><span style="font-size: 13.5pt;"><o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 13.5pt;">verduras: 1
pimiento verde, 2 tomates, 3 puerros, 2 o 3 zanahorias, 1 nabo, 250 gr de calabaza. </span><span style="font-size: 13.5pt;"><o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 13.5pt;">1 diente de ajo</span></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 13.5pt;">3 hojas de
laurel</span><span style="font-size: 13.5pt;"><o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 13.5pt;">6-8 granos de
pimienta negra</span><span style="font-size: 13.5pt;"><o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 13.5pt;">1 cucharadita de sal gorda</span><span style="font-size: 13.5pt;"><o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 13.5pt;">un chorro de
aceite de oliva</span><span style="font-size: 13.5pt;"><o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 13.5pt;"><b><i>Manos a la obra</i></b></span><span style="font-size: 13.5pt;"><o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 13.5pt;">Poner los
garbanzos a remojo la noche anterior.</span><span style="font-size: 13.5pt;"><o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 13.5pt;">Poner los
garbanzos en la olla, añadir el pollo y las costillas. Limpiar las
zanahorias, el nabo, el pimiento, los tomates y poner todo en la olla. Echar la
pimienta y el laurel. Cubrir con agua y añadir la sal. Echar por
último echar un chorro de aceite. </span></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 13.5pt;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-fZ_vCmUzJ5w/V_Ez9LZ1kGI/AAAAAAAAG5c/JHq2qIDKNmUPj3KUN-72lXcL5EuCvP6oACEw/s1600/IMG_2995.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-fZ_vCmUzJ5w/V_Ez9LZ1kGI/AAAAAAAAG5c/JHq2qIDKNmUPj3KUN-72lXcL5EuCvP6oACEw/s320/IMG_2995.JPG" width="320" /></a></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 13.5pt;"><br /></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif; font-size: 13.5pt;">Cocinar en la olla durante 35-40 minutos a
fuego medio contando el tiempo desde que la válvula empieza a dar
vueltas. </span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif; font-size: 13.5pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-0JXiqL3cUvg/V_Ez9FzCqFI/AAAAAAAAG5Y/HMm9zUhj6RI0mb0rYrDaRR_pp4G9Vf9SwCEw/s1600/IMG_2997.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://4.bp.blogspot.com/-0JXiqL3cUvg/V_Ez9FzCqFI/AAAAAAAAG5Y/HMm9zUhj6RI0mb0rYrDaRR_pp4G9Vf9SwCEw/s200/IMG_2997.JPG" width="200" /></a></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif; font-size: 13.5pt;"><br /></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-size: 13.5pt;"><span style="font-family: Trebuchet MS, sans-serif;"> </span></span><span style="font-family: "Trebuchet MS", sans-serif; font-size: 13.5pt;">Apagar el fuego
y quitar la válvula. Dejar escapar el vapor y abrir la olla. </span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif; font-size: 13.5pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-mzUqI98RVdw/V_Ez9ThZRUI/AAAAAAAAG5g/7zalq6iHQ68A5STDyI_jdzzbCVoyvNW8QCEw/s1600/IMG_2999.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-mzUqI98RVdw/V_Ez9ThZRUI/AAAAAAAAG5g/7zalq6iHQ68A5STDyI_jdzzbCVoyvNW8QCEw/s320/IMG_2999.JPG" width="320" /></a></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif; font-size: 13.5pt;"><br /></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-size: 13.5pt;"><span style="font-family: Trebuchet MS, sans-serif;"> </span></span><span style="font-family: "Trebuchet MS", sans-serif; font-size: 13.5pt;">Sacar las
verduras y hacer un puré con una batidora o la Thermomix. </span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 13.5pt;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-qy1eGXyBT28/V_Ez9vWptbI/AAAAAAAAG5k/JwhTOVaU4BoBjKSVdyLUosfkJXGr30hbACEw/s1600/IMG_3003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/-qy1eGXyBT28/V_Ez9vWptbI/AAAAAAAAG5k/JwhTOVaU4BoBjKSVdyLUosfkJXGr30hbACEw/s200/IMG_3003.JPG" width="200" /></a><a href="https://2.bp.blogspot.com/-M0un2Uff-xc/V_Ez9xv1d_I/AAAAAAAAG5w/eXPGioEOIokU5a-toiAwaUH3pHOvdxhwwCEw/s1600/IMG_3008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://2.bp.blogspot.com/-M0un2Uff-xc/V_Ez9xv1d_I/AAAAAAAAG5w/eXPGioEOIokU5a-toiAwaUH3pHOvdxhwwCEw/s320/IMG_3008.JPG" width="320" /></a></div>
<br />
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 13.5pt;">Sacar la carne
y dejar enfriar un poco. Deshuesarla y limpiar la piel dejando la carne
limpia. </span><span style="font-size: 13.5pt;"><o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 13.5pt;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-4CGZTTG9e8E/V_Ez9laMCVI/AAAAAAAAG5o/ku5mP9iSXd4IPZn99E2s4aK5i38C-kv8gCEw/s1600/IMG_3004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://4.bp.blogspot.com/-4CGZTTG9e8E/V_Ez9laMCVI/AAAAAAAAG5o/ku5mP9iSXd4IPZn99E2s4aK5i38C-kv8gCEw/s200/IMG_3004.JPG" width="200" /></a><a href="https://2.bp.blogspot.com/-XBaxkdC5IsQ/V_Ez9wum99I/AAAAAAAAG54/GxntpENqXr8uhejZnj6lpM5jWFxMq2sFQCEw/s1600/IMG_3012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-XBaxkdC5IsQ/V_Ez9wum99I/AAAAAAAAG54/GxntpENqXr8uhejZnj6lpM5jWFxMq2sFQCEw/s320/IMG_3012.JPG" width="320" /></a></div>
<br />
<div style="text-align: center;">
<a href="https://2.bp.blogspot.com/-F19JrXLOI_w/V_Ez90diMjI/AAAAAAAAG50/Rm6moCELDnE8YBuREqAmcO9A2UJtyOGSQCEw/s1600/IMG_3010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://2.bp.blogspot.com/-F19JrXLOI_w/V_Ez90diMjI/AAAAAAAAG50/Rm6moCELDnE8YBuREqAmcO9A2UJtyOGSQCEw/s320/IMG_3010.JPG" width="320" /></a></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 13.5pt;"><br /></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif; font-size: 13.5pt;">En la olla
habrán quedado los garbanzos con algunos trocitos de carne. Asegúrate de que no
han quedado huesos.</span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif; font-size: 13.5pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-vMuAkwcQQww/V_Ez9m9TEqI/AAAAAAAAG5s/gJSvzbL2L1IDlAuVYU0iurVvL4E_BycawCEw/s1600/IMG_3006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-vMuAkwcQQww/V_Ez9m9TEqI/AAAAAAAAG5s/gJSvzbL2L1IDlAuVYU0iurVvL4E_BycawCEw/s320/IMG_3006.JPG" width="320" /></a></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 13.5pt;">Añadir el puré
de verduras y la carne y dar vueltas. </span><span style="font-size: 13.5pt;"><o:p></o:p></span></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 13.5pt;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-Dp-hjHSeGcE/V_Ez-EofhlI/AAAAAAAAG58/nZz_Mixz-vktPF4ysoXIKEPYpEIAj3RgwCEw/s1600/IMG_3014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-Dp-hjHSeGcE/V_Ez-EofhlI/AAAAAAAAG58/nZz_Mixz-vktPF4ysoXIKEPYpEIAj3RgwCEw/s320/IMG_3014.JPG" width="320" /></a></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<br /></div>
<div style="text-align: justify;">
</div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-size: 13.5pt;"><span style="font-family: Trebuchet MS, sans-serif;">Servir. Hoy lo
he servido con un poco de col y patatas cocidas.</span></span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-size: 13.5pt;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-3LJN12cCCbg/V_Ez-dfVZqI/AAAAAAAAG6Q/FpOg_IpNQpo5MkXoGy95jTVZNMBOKbISQCEw/s1600/IMG_3027.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-3LJN12cCCbg/V_Ez-dfVZqI/AAAAAAAAG6Q/FpOg_IpNQpo5MkXoGy95jTVZNMBOKbISQCEw/s400/IMG_3027.2.jpg" width="400" /></a></div>
<br />
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<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-size: 13.5pt;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
Borjahttp://www.blogger.com/profile/09902060527074555257noreply@blogger.com0tag:blogger.com,1999:blog-4585557289516587138.post-33334239857404559302016-09-18T18:26:00.001+02:002016-09-18T18:26:54.587+02:00Espaguetis con salmón, mejillones y gambas<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-NIDnbZQMy9Q/V969mIUNKFI/AAAAAAAAG48/7EP6LoiaOawgNsgpKev5AQBPlf1WOMvswCEw/s1600/IMG_2888%2B2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-NIDnbZQMy9Q/V969mIUNKFI/AAAAAAAAG48/7EP6LoiaOawgNsgpKev5AQBPlf1WOMvswCEw/s400/IMG_2888%2B2.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/--22LnthR5oc/V969mSyojbI/AAAAAAAAG5A/Lni-qHTTnLw0mK4cMnUyZQZWFNQTWHiWwCEw/s1600/IMG_2898%2B%2528editado%2529%2B%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/--22LnthR5oc/V969mSyojbI/AAAAAAAAG5A/Lni-qHTTnLw0mK4cMnUyZQZWFNQTWHiWwCEw/s400/IMG_2898%2B%2528editado%2529%2B%25282%2529.JPG" width="400" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">La pasta es uno de los ingredientes que más me gustan y con el que se pueden hacer infinidad de platos. Hoy lo he hecho con salmón fresco, mejillones y gambas. También lleva un poco de verdura y el caldo de los mejillones y el fumet de las gambas. El plato requiere un poco de preparación inicial pero en 20 minutos tienes todos los ingredientes listos. Le puedes añadir 6 corazones de alcachofas que se pueden comprar envasadas al vacío. </span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Ingredientes para 4 personas</i></b></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><b><i><br /></i></b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-Ab65cGm89r8/V969j8czfrI/AAAAAAAAG3c/e97bVcz7grQOk1NskRBzf2FG79UXOXKVwCEw/s1600/IMG_2854.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-Ab65cGm89r8/V969j8czfrI/AAAAAAAAG3c/e97bVcz7grQOk1NskRBzf2FG79UXOXKVwCEw/s320/IMG_2854.JPG" width="320" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><b><i><br /></i></b></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">300 gr de salmón fresco</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">200 gr de gambas arroceras</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1 kilo de mejillones</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">350 gr de espeguetis</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1 puerro</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Medio calabacín</span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">1 tomate maduro</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1 diente de ajo</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">100 gr de pimientos rojos asados</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">un poco de perejil</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1 cucharadita de harina</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">2 cucharones de caldo de mejillones y de fumet de las gambas</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Un chorro de aceite de oliva</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Una pizca de sal</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Manos a la obra</i></b></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Cocemos los mejillones al vapor en una cazuela durante unos 5 minutos a fuego medio-bajo. Colar y reservar el líquido. Dejar enfriar y sacar los mejillones. Reservar. </span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-kuC5sdhblnU/V969kHAKhSI/AAAAAAAAG3g/xwBZ03Nf3RAwC0Iod0kzNL-HAWPqGdZVgCEw/s1600/IMG_2855.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://3.bp.blogspot.com/-kuC5sdhblnU/V969kHAKhSI/AAAAAAAAG3g/xwBZ03Nf3RAwC0Iod0kzNL-HAWPqGdZVgCEw/s200/IMG_2855.JPG" width="200" /></a><a href="https://4.bp.blogspot.com/-aksWTM1cNKw/V969ktJkLuI/AAAAAAAAG30/ei0h4SkCjjgDqIyxP7CzHHW-g2FdgnV2QCEw/s1600/IMG_2861.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://4.bp.blogspot.com/-aksWTM1cNKw/V969ktJkLuI/AAAAAAAAG30/ei0h4SkCjjgDqIyxP7CzHHW-g2FdgnV2QCEw/s200/IMG_2861.JPG" width="200" /></a></div>
<br />
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">Pelar las gambas. Reservar los cuerpos y cocer las cabezas y las cáscaras con 1 taza de agua unos 15 minutos para sacar el fumet. Colar y reservar.</span></div>
<div style="text-align: justify;">
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<span style="font-family: Trebuchet MS, sans-serif;">Poner el salmón en una fuente de microondas y cubrir. Cocinar en el microondas unos 4 minutos. Sacar y dejar enfriar. Limpiar y sacar la carne del salmón. Reservar. </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Cocer los espaguetis en agua con un poco de sal cuando estés terminando de cocinar el salmón con el resto de los ingredientes.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">En una sartén, poner un chorro de aceite de oliva a fuego medio. Limpiar y cortar el puerro en láminas. Pochar en la sartén. Pelar y cortar el diente de ajo en trocitos y añadir al puerro. Añadir el perejil y seguir dando vueltas.</span></div>
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<a href="https://3.bp.blogspot.com/-4aI9LkPkcbE/V969knD1tUI/AAAAAAAAG3w/sT2IoCunH6YVbVHFl7Ue0n2luLOfLvwhACEw/s1600/IMG_2864.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-4aI9LkPkcbE/V969knD1tUI/AAAAAAAAG3w/sT2IoCunH6YVbVHFl7Ue0n2luLOfLvwhACEw/s320/IMG_2864.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Limpiar y trocear el calabacín. Añadir al sofrito. </span></div>
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<a href="https://3.bp.blogspot.com/-pNkQRFb-9f4/V969kwH-uoI/AAAAAAAAG38/-z5E_1h6DuMsfUIeA6LdgAUtMI3e1FRAACEw/s1600/IMG_2865.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-pNkQRFb-9f4/V969kwH-uoI/AAAAAAAAG38/-z5E_1h6DuMsfUIeA6LdgAUtMI3e1FRAACEw/s320/IMG_2865.JPG" width="320" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Limpiar el tomate y trocear. Añadir.</span></div>
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<a href="https://1.bp.blogspot.com/-t70o8aOt4Os/V969k9WFp-I/AAAAAAAAG4A/zARll3LRu5U4wJ7rymLjfFwhXSRA2Rf1ACEw/s1600/IMG_2866.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/-t70o8aOt4Os/V969k9WFp-I/AAAAAAAAG4A/zARll3LRu5U4wJ7rymLjfFwhXSRA2Rf1ACEw/s200/IMG_2866.JPG" width="200" /></a><a href="https://2.bp.blogspot.com/-szRM69gPsjQ/V969k10XlBI/AAAAAAAAG4E/x4QkGZdcTwobPKcRDCIBv2bWoqAdPTpOACEw/s1600/IMG_2867.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-szRM69gPsjQ/V969k10XlBI/AAAAAAAAG4E/x4QkGZdcTwobPKcRDCIBv2bWoqAdPTpOACEw/s320/IMG_2867.JPG" width="320" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Añadir los pimientos rojos. </span></div>
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<a href="https://3.bp.blogspot.com/-1FFKPd-QCP0/V969lGLEFBI/AAAAAAAAG4I/wvWjn1kRraEu7Dozop7AMMMxk2hLZo9JQCEw/s1600/IMG_2868.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://3.bp.blogspot.com/-1FFKPd-QCP0/V969lGLEFBI/AAAAAAAAG4I/wvWjn1kRraEu7Dozop7AMMMxk2hLZo9JQCEw/s200/IMG_2868.JPG" width="200" /></a><a href="https://4.bp.blogspot.com/-rE7JHB_9N3E/V969lA3CV7I/AAAAAAAAG4M/7oDJ6hOuDXI3V0Z3LYqfS-Xggxv97D1_QCEw/s1600/IMG_2869.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-rE7JHB_9N3E/V969lA3CV7I/AAAAAAAAG4M/7oDJ6hOuDXI3V0Z3LYqfS-Xggxv97D1_QCEw/s320/IMG_2869.JPG" width="320" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Añadir una cucharada de harina y dar vueltas un par de minutos.</span></div>
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<a href="https://1.bp.blogspot.com/-ODeru97QD0o/V969lTZ0wAI/AAAAAAAAG4Q/epFg5yoyAb88ZkwikN5-0GQgjebf7citwCEw/s1600/IMG_2871.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/-ODeru97QD0o/V969lTZ0wAI/AAAAAAAAG4Q/epFg5yoyAb88ZkwikN5-0GQgjebf7citwCEw/s200/IMG_2871.JPG" width="200" /></a><a href="https://2.bp.blogspot.com/-oVFewBi5pds/V969lXw94KI/AAAAAAAAG4U/uBdmkpugznUo9kD8R0_l0z7ltV6F-mc6ACEw/s1600/IMG_2872.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-oVFewBi5pds/V969lXw94KI/AAAAAAAAG4U/uBdmkpugznUo9kD8R0_l0z7ltV6F-mc6ACEw/s320/IMG_2872.JPG" width="320" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Añadir 2 cucharones de líquido de mejillones y fumet. Dar vueltas. Probar el punto de sal, posiblemente no haga falta añadir más pero eso será al gusto. </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Añadir el salmón, las gambas y los mejillones. </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Servir los espaguetis y cubrir con el resto de los ingrediente. Servir.</span></div>
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Borjahttp://www.blogger.com/profile/09902060527074555257noreply@blogger.com0tag:blogger.com,1999:blog-4585557289516587138.post-48577089983449381442016-09-11T17:58:00.001+02:002016-09-11T17:58:41.530+02:00Lengua de vaca frita<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-gwRulynu3D4/V9V9tdhlifI/AAAAAAAAG3A/6l_tnICaGzgxMVuwR2VYZr6UM272NXizgCLcB/s1600/IMG_2816.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-gwRulynu3D4/V9V9tdhlifI/AAAAAAAAG3A/6l_tnICaGzgxMVuwR2VYZr6UM272NXizgCLcB/s400/IMG_2816.JPG" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">La lengua de vaca es una de las mejores carnes que he probado y, sin embargo, no es un plato que se vea mucho. Esta carne es tierna y se puede cocinar de muchas formas. Lo principal es cocer la lengua en una olla y </span>pelarla<span style="font-family: "Trebuchet MS", sans-serif;">. A partir de ahí se puede terminar con una vinagreta, salsa de tomate o de cebolla, en escabeche.... También es una carne estupenda para un buen bocadillo ya que es muy tierna y sabrosa. Hoy la he frito y la he servido con verduras. Suele pesar alrededor de 1 kilo pero como veis se puede reciclar de muchas maneras. Con el caldo de cocer la lengua se puede hacer una buena sopa. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Ingredientes para 6-8 personas</i></b></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1 lengua de vaca (se puede encargar a tu carnicero o comprar en El Corte Inglés).</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cebolla</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 patata</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 puerro</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 zanahorias</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 pimiento verde</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tomate</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 rama de apio</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 hojas de laurel</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cucharadita de sal</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 o 5 clavos</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5 granos de pimienta negra</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 huevo</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">un poco de harina para rebozar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">aceite de oliva para freírla</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Manos a la obra</i></b></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Lavar la lengua y </span>ponerla<span style="font-family: "Trebuchet MS", sans-serif;"> en la olla. Añadir todas las verduras, la sal y las especias. Cubrir bien de agua ya que utilizaremos el caldo para sopa. Cocer durante unos 40 minutos. </span></div>
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<a href="https://3.bp.blogspot.com/-7YzJQUNojII/V9V9sV6lENI/AAAAAAAAG2M/owmhrcvQ8HgT6-UJQJiyzyywuFjMvsYmgCEw/s1600/IMG_2788.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-7YzJQUNojII/V9V9sV6lENI/AAAAAAAAG2M/owmhrcvQ8HgT6-UJQJiyzyywuFjMvsYmgCEw/s320/IMG_2788.JPG" width="320" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Sacar la lengua y dejarla enfriar. Colar las verduras y reservar. Guardar el caldo para una sopa. Cuando la lengua se haya enfriado un poco pelarla. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cuando esté fría, cortarla en rodajas, enharinarla y cubrirla con huevo batido. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Freír en aceita de oliva. Cuando esté lista dejarla en un plato con una servilleta de papel para que absorba el aceite. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Servir. </span></div>
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Borjahttp://www.blogger.com/profile/09902060527074555257noreply@blogger.com2tag:blogger.com,1999:blog-4585557289516587138.post-28826072185748328502016-09-10T18:45:00.000+02:002016-09-10T18:45:06.433+02:00Salmón a las 3 eses: sabroso, sano y sencillo.<div style="text-align: justify;">
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<a href="https://3.bp.blogspot.com/-JO3lV7vsOKw/V9Q1o8NyAbI/AAAAAAAAG1s/oZkk31HlMXMND8muzWYT2iM-XfCwslQ1QCEw/s1600/IMG_2798.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-JO3lV7vsOKw/V9Q1o8NyAbI/AAAAAAAAG1s/oZkk31HlMXMND8muzWYT2iM-XfCwslQ1QCEw/s400/IMG_2798.JPG" width="400" /></a></div>
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<span style="font-family: "trebuchet ms", sans-serif;">Este plato, como bien dice su título, es sabroso, sano y sencillo y tiene como ingrediente principal salmón fresco y verduras. Las verduras se hacen al horno primero y luego se añade el salmón. Así de sencillo.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Ingredientes para 2 personas</i></b></span><br />
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<a href="https://1.bp.blogspot.com/-4Jr8vPt6fe8/V9Q1oOAhj_I/AAAAAAAAG1U/26esC8pepFgjjDObeSx2OCD5j7IwSCBigCEw/s1600/IMG_2780.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-4Jr8vPt6fe8/V9Q1oOAhj_I/AAAAAAAAG1U/26esC8pepFgjjDObeSx2OCD5j7IwSCBigCEw/s400/IMG_2780.JPG" width="400" /></a></div>
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<span style="font-family: "trebuchet ms", sans-serif;">2 lomos o rodajas de salmón de unos 200 gr cada uno.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Para las verduras hoy he puesto estas pero puedes poner las que te apetezcan: 2 puerros, 2 pimientos verdes, medio pimiento rojo, 6 champiñones, 2 zanahorias, 8 tomates cherry, 4 cebollas francesas (pequeñitas tipo charlotte), medio calabacín. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">4 patatas pequeñas (opcional). </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Una cucharadita de perejil.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Una cucharadita de tomillo. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Una cucharadita de sal gorda.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Un chorro de aceite de oliva.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Manos a la obra</i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Poner a hervir las patatas durante unos 20 minutos según su tamaño, hasta que al pincharlas con un cuchillo se vea que están hechas. Sacar, dejar enfriar un poco y pelar. Reservar. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Calentar el horno a 220º. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Lavar y secar las verduras. </span><span style="font-family: "trebuchet ms", sans-serif;">Cortar en tiras el pimiento rojo, el calabacín y las zanahorias, Ponerlas en una fuente de horno.</span><br />
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<span style="font-family: "trebuchet ms", sans-serif;">Poner los pimientos verdes, los champiñones, los tomates cherry, las cebollas francesas y los puerros en la fuente.</span><br />
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<a href="https://1.bp.blogspot.com/-2WlMFiOJB2U/V9Q1oIKi60I/AAAAAAAAG1M/7F6l_e1uaiQjYuXpEgfHxcEEg7hURT7tQCEw/s1600/IMG_2782.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-2WlMFiOJB2U/V9Q1oIKi60I/AAAAAAAAG1M/7F6l_e1uaiQjYuXpEgfHxcEEg7hURT7tQCEw/s320/IMG_2782.JPG" width="320" /></a></div>
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<span style="font-family: "trebuchet ms", sans-serif;">Añadir la sal, el perejil y el tomillo. Echar un chorro de aceite por las verduras y moverlas un poco para distribuir el aceite. </span><br />
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<a href="https://4.bp.blogspot.com/-2muAttVhLWA/V9Q1oODc14I/AAAAAAAAG1Q/_N4rUWs9Ens_hdfn-dgvrd9o3DOQdFJTwCEw/s1600/IMG_2783.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-2muAttVhLWA/V9Q1oODc14I/AAAAAAAAG1Q/_N4rUWs9Ens_hdfn-dgvrd9o3DOQdFJTwCEw/s320/IMG_2783.JPG" width="320" /></a></div>
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<span style="font-family: "trebuchet ms", sans-serif;">Hornear durante 30-40 minutos dependiendo del tamaño de las verduras dándoles la vuelta a los 15 minutos. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">A los 30 minutos sacar la bandeja mover las verduras y añadir el salmón. </span><br />
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<a href="https://1.bp.blogspot.com/-pmEIMtZYl6s/V9Q1oX3uraI/AAAAAAAAG1Y/Sco-U_5BhlA0mxQMrwBThkMyTwj-VI5VACEw/s1600/IMG_2785.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-pmEIMtZYl6s/V9Q1oX3uraI/AAAAAAAAG1Y/Sco-U_5BhlA0mxQMrwBThkMyTwj-VI5VACEw/s400/IMG_2785.JPG" width="400" /></a></div>
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<span style="font-family: "trebuchet ms", sans-serif;">Hornear durante unos 20 minutos más dependiendo del tamaño del salmón. </span><span style="font-family: "trebuchet ms", sans-serif;">Sacar y servir con las patatas. </span><br />
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<a href="https://3.bp.blogspot.com/-qkl-52Bmu2c/V9Q3vz24FmI/AAAAAAAAG10/WaEnpY7k2JkNNSB2nOsFQXrjOaK13J9VgCLcB/s1600/IMG_2794.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://3.bp.blogspot.com/-qkl-52Bmu2c/V9Q3vz24FmI/AAAAAAAAG10/WaEnpY7k2JkNNSB2nOsFQXrjOaK13J9VgCLcB/s400/IMG_2794.JPG" width="400" /></a></div>
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<br />Borjahttp://www.blogger.com/profile/09902060527074555257noreply@blogger.com0tag:blogger.com,1999:blog-4585557289516587138.post-14860682684492963132016-05-15T16:08:00.000+02:002016-09-10T18:47:11.755+02:00Tortelloni con ricotta, parmesano, espinacas y alcachofas<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Este plato es fácil de preparar y muy agradecido. Los tortellonis son una variedad de pasta con forma de anillo que suelen estar rellanos de carne o verdura. En esta ocasión los he acompañado de espinacas y alcachofas pero se pueden hacer con las verduras que más te gusten. Lo importante es comprar una pasta de buena calidad. </span></div>
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<a href="https://3.bp.blogspot.com/-vPs2Du7opnw/VziBCOsCczI/AAAAAAAAG0o/Wk9wY0p05_ACu0omKVCATqg0Q1XjYmhngCLcB/s1600/P1130713.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-vPs2Du7opnw/VziBCOsCczI/AAAAAAAAG0o/Wk9wY0p05_ACu0omKVCATqg0Q1XjYmhngCLcB/s400/P1130713.JPG" width="400" /></a></div>
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<a href="https://1.bp.blogspot.com/-sObErK_BJ4E/VziBB8UgxOI/AAAAAAAAG0c/prg5Xxm3fEAX_Cwm-yQizLiHqu9Sd10VwCKgB/s1600/P1130705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-sObErK_BJ4E/VziBB8UgxOI/AAAAAAAAG0c/prg5Xxm3fEAX_Cwm-yQizLiHqu9Sd10VwCKgB/s400/P1130705.JPG" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Ingredientes para 4 personas</i></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">500 gr de tortelloni</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3 puerros</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 diente de ajo</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">300 gr de espinacas frescas</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 envase de alcachofas en aceite de 250 gr</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">una cucharadita de café de orégano</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 cucharadita de café de perejil seco</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">75 gr de queso parmesano</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 chorrito de aceite de oliva para el sofrito</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">sal</span><br />
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<a href="https://1.bp.blogspot.com/-zg4p3ArUpLU/Vzh9ONx3NlI/AAAAAAAAGzQ/bVwaof08zUUqAH5AZmPZjnzdBWDtSn_GACLcB/s1600/P1130685.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-zg4p3ArUpLU/Vzh9ONx3NlI/AAAAAAAAGzQ/bVwaof08zUUqAH5AZmPZjnzdBWDtSn_GACLcB/s320/P1130685.JPG" width="320" /></a></div>
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<a href="https://1.bp.blogspot.com/-YL2S3D83QFE/Vzh9O2rwwRI/AAAAAAAAGzg/eqgmGW5UJcUayRNzM1ABIjvuTedFMcZ2ACLcB/s1600/P1130692.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-YL2S3D83QFE/Vzh9O2rwwRI/AAAAAAAAGzg/eqgmGW5UJcUayRNzM1ABIjvuTedFMcZ2ACLcB/s320/P1130692.JPG" width="240" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Manos a la obra</i></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Limpiar las verduras. Cortar los puerros en discos finitos, laminar el diente de ajo y sofreír todo </span><span style="font-family: "trebuchet ms" , sans-serif;">en aceite de oliva</span><span style="font-family: "trebuchet ms" , sans-serif;"> </span><span style="font-family: "trebuchet ms" , sans-serif;">a fuego lento en una sartén durante unos 5 minutos.</span><br />
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<a href="https://4.bp.blogspot.com/-nvRcI_C7Nu0/Vzh9OAR3ekI/AAAAAAAAG0M/2Ylb5_1zv1g-XKAthoWCXVDS4rwyP6iWACKgB/s1600/P1130686.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://4.bp.blogspot.com/-nvRcI_C7Nu0/Vzh9OAR3ekI/AAAAAAAAG0M/2Ylb5_1zv1g-XKAthoWCXVDS4rwyP6iWACKgB/s200/P1130686.JPG" width="200" /></a><a href="https://4.bp.blogspot.com/-tNabjBULcu0/Vzh9OEYzrlI/AAAAAAAAG0M/lZOzLvuAYfAT6BN3Pb3K3B1j07oHT4WWgCKgB/s1600/P1130687.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://4.bp.blogspot.com/-tNabjBULcu0/Vzh9OEYzrlI/AAAAAAAAG0M/lZOzLvuAYfAT6BN3Pb3K3B1j07oHT4WWgCKgB/s200/P1130687.JPG" width="200" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Añadir el orégano, el perejil y una pìzca de sal.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Cortar los tallos de las espinacas y añadirlos al sofrito. Cocinarlos durante unos minutos hasta que estén blandos.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Añadir las hojas de las espinacas y rehogar un minuto. Añadir</span><span style="font-family: "trebuchet ms" , sans-serif;"> las alcachofas y sofreír un par de minutos. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Cocer la pasta, escurrir, añadir a la sartén y mezclar con la pasta. Rallar el queso y servir.</span><br />
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<br />Borjahttp://www.blogger.com/profile/09902060527074555257noreply@blogger.com0tag:blogger.com,1999:blog-4585557289516587138.post-58212958570220309812016-05-07T18:24:00.001+02:002016-05-08T13:19:00.218+02:00Macaroni and cheese<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Este plato es muy típico en Estados Unidos aunque en España se pueden encontrar recetas parecidas. Los ingredientes esenciales son macarrones, una salsa con lácteos tipo bechamel y queso. Al final lo mejor es hornearlo para que quede una capa de queso fundido. La bechamel se podría comprar aunque es mejor casera; también se puede hacer con Thermomix. Las cantidades y tipo de queso las puedes variar según tus gustos. Es un plato muy familiar ya que suele gustar a todas las edades. Hoy lo he servido con una chuleta de Sajonia y brocoli. Lo mejor es ver cómo se hace.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredientes 6 personas</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">400 gr de macarrones</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 litro de bechamel menos compacta que para croquetas</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 bolsa de queso rallado para fundir de 500 gr</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 bolsa de queso en cubitos de 200 gr</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">50 gr de mantequilla</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Sal</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Manos a la obra</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Poner el agua a cocer mientras hacemos la bechamel. Cocer los macarrones 3 minutos menos de lo que indica el paquete ya que los terminaremos en el horno.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Hacer la bechamel siguiendo esta <a href="http://misrecetasdecocinafavoritas.blogspot.com.es/search?q=bechamel" target="_blank">receta</a>.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Escurrir los macarrones. Mezclar con la bechamel. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Añadir los 50 gr de mantequilla y la mitad del queso rallado. Mezclar. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Añadir el queso en cubitos y mezclar.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Poner en una fuente de horno. Cubrir con el resto del queso para fundir. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Hornear durante 30 minutos a fuego medio. Subir la temperatura 10 o 15 minutos hasta que se dore. </span><span style="font-family: "trebuchet ms" , sans-serif;">Sacar y servir. Hoy los he servido con una chuleta de Sajonia y brocoli. </span><br />
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Borjahttp://www.blogger.com/profile/09902060527074555257noreply@blogger.com0tag:blogger.com,1999:blog-4585557289516587138.post-5812394582926899902016-03-13T15:53:00.000+01:002016-03-13T15:53:17.218+01:00Arroz con bacalao<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">El arroz combina muy bien con verduras, carne, marisco... y bacalao. Hoy lo he hecho con verduras y bacalao. Es un plato muy sabroso y no es difícil de hacer. Lo más importante es comprar bacalao en trozos de buena calidad y algunas verduras frescas, lo demás es cuestión de ponerle un poco de cariño. El bacalao hay que desalarlo unas 6 horas cambiando el agua un par de veces. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Ingredientes para 4 personas</i></b></span><br />
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<a href="https://4.bp.blogspot.com/-uxhDcNUGu2w/VuV8julN9sI/AAAAAAAAGwM/EsX7en0iWUgik2PmeIFlbPtZ4bG52sWwA/s1600/P1130607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-uxhDcNUGu2w/VuV8julN9sI/AAAAAAAAGwM/EsX7en0iWUgik2PmeIFlbPtZ4bG52sWwA/s400/P1130607.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">500 gr de bacalao salado en trozos</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 taza de café de arroz redondo</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tazas de café de agua</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Un chorro de aceite de oliva</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Verduras de temporada al gusto: </span><span style="font-family: 'Trebuchet MS', sans-serif;">2 puerros, un calabacín, unas hojas de acelgas, 250 gr de coles de bruselas, cuatro champiñones.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i><b><br /></b></i></span>
<span style="font-family: Trebuchet MS, sans-serif;"><i><b>Manos a la obra</b></i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i><b><br /></b></i></span>
<span style="font-family: Trebuchet MS, sans-serif;">Lavar y cortar las ver</span><span style="font-family: Trebuchet MS, sans-serif;">duras y escurrir el bacalao. Poner un poco de aceite en una sartén o paellera y sofreír los puerros cortados en láminas. </span><br />
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<a href="https://4.bp.blogspot.com/-M8Ui2ErFdCo/VuV8kDqeJvI/AAAAAAAAGwQ/jP0qjrvMc1EUaIIGy9p8J3RrH9GPibfNA/s1600/P1130612.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-M8Ui2ErFdCo/VuV8kDqeJvI/AAAAAAAAGwQ/jP0qjrvMc1EUaIIGy9p8J3RrH9GPibfNA/s320/P1130612.JPG" width="320" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Ir añadiendo las verduras de las más duras a las más blandas, con un intervalo de 1 o 2 minutos. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Cuando las verduras estén pochadas, añadir el arroz y dar unas vueltas. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Añadir el bacalao y dejar un par de minutos dando vueltas.</span><br />
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<a href="https://1.bp.blogspot.com/-EhVVZK2OueA/VuV8krpnh9I/AAAAAAAAGxA/lT795QJXbrUsU8eAcAbw3Ej1zX7uQEKsA/s1600/P1130618.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/-EhVVZK2OueA/VuV8krpnh9I/AAAAAAAAGxA/lT795QJXbrUsU8eAcAbw3Ej1zX7uQEKsA/s200/P1130618.JPG" width="200" /></a><a href="https://3.bp.blogspot.com/-A2XAkd00iHQ/VuV8k0HvB7I/AAAAAAAAGxA/DgGs9GR9XpgDdD78_W2vJB9s0CaU2Kfkw/s1600/P1130619.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-A2XAkd00iHQ/VuV8k0HvB7I/AAAAAAAAGxA/DgGs9GR9XpgDdD78_W2vJB9s0CaU2Kfkw/s320/P1130619.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Por último añadir el agua y dar unas vueltas con cuidado para que el arroz quede distribuido por todo el recipiente. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Tapar y cocer a fuego muy lento durante unos 20 minutos, hasta que el agua se haya evaporado. Dejar reposar 5 minutos y servir. </span><br />
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<br />Borjahttp://www.blogger.com/profile/09902060527074555257noreply@blogger.com0tag:blogger.com,1999:blog-4585557289516587138.post-82031356496873217572015-08-04T09:02:00.002+02:002015-08-04T09:02:52.003+02:00Pizzaldre<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: 'Trebuchet MS', sans-serif;">Pizzaldre: una forma sencilla de hacer pizza con una base de
hojaldre. El hojaldre se puede comprar en cualquier supermercado y ahorra mucho
tiempo a la hora de hacer la pizza. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Esta receta no requiere salsa de tomate como la pizza pero
por lo demás el proceso es parecido. Las verduras se pueden elegir al
gusto. También se le puede añadir jamón,
anchoa, bacon o lo que te guste en la pizza.</span></div>
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<o:p><span style="font-family: Trebuchet MS, sans-serif;"> </span></o:p><b><i><span style="font-family: Trebuchet MS, sans-serif;">Ingredientes para 4 personas</span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 base de hojaldre </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">250 gr de queso para pizza</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 pimiento rojo</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 pimientos verdes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 berenjena pequeña</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cebolla</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 lata pequeña de maíz</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Aceite de oliva</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sal</span></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">Manos a la obra<o:p></o:p></span></i></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pelar y cortar la cebolla en tiras finas e
ir sofriendo con un poco de sal en un poco de aceite de oliva. Continuar con los pimientos. Cortar la berenjena en
láminas finas y sofreír. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">Extender la lámina de hojaldre. Echar un chorrito de aceite
de oliva y extender.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Ir poniendo las verduras al gusto.</span></div>
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<o:p><span style="font-family: Trebuchet MS, sans-serif;"> </span></o:p><span style="font-family: 'Trebuchet MS', sans-serif;">Cubrir con el queso.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Hornear durante 12 minutos a fuego fuerte, </span><st1:metricconverter productid="220ᄎC" style="font-family: 'Trebuchet MS', sans-serif;" w:st="on">220ºC</st1:metricconverter><span style="font-family: 'Trebuchet MS', sans-serif;">. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Sacar y dejar reposar unos minutos antes de servir.</span></div>
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Borjahttp://www.blogger.com/profile/09902060527074555257noreply@blogger.com0tag:blogger.com,1999:blog-4585557289516587138.post-55616201269552186662015-07-19T20:51:00.001+02:002015-07-19T20:51:22.998+02:00Tarteleta de fruta<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">Esta receta es una buena opción para el verano, cuando hay gran variedad de fruta colorida y hace calor. Se necesitan tres elementos: la base, el relleno y la cobertura de fruta. Para la base he utilizado masa sable que se puede comprar en cualquier supermercado. El relleno es una crema pastelera hecha con maicena para que quede espesa y no se derrame a la hora de cortar. Para la fruta he elegido fresas, kiwis y 2 tipos de arándanos pero se puede utilizar la fruta que te apetezca. </span><span style="font-family: 'Trebuchet MS', sans-serif;">La base y la crema pastelera se pueden hacer con antelación pero la fruta hay que montarla antes de servir para que no se estropee. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Ingredientes para 8 personas</i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 base de masa sable</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Fruta para la cobertura</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Para la crema pastelera:</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">200 gr de nata (una cartón pequeño)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">200 gr de leche entera</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">75 gr de azúcar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">30 gr de maicena</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 rama de canela</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">La piel de 1 limón</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 yemas de huevo</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Manos a la obra</i></b></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Se extiende la masa sable y se coloca sobre un molde engrasado y enharinado. Mejor utilizar un molde desmontable. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Se ajusta al molde y se recortan los bordes.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Se pincha la base con un tenedor. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Se hornea a 220 grados durante unos 10 minutos, cuando se ponga un poco dorado. Sacar y dejar reposar.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Para la crema pastelera poner en un cazo la nata, la leche, la rama de canela, la piel del limón, el azúcar y </span><span style="font-family: 'Trebuchet MS', sans-serif;">las yemas batidas</span><span style="font-family: 'Trebuchet MS', sans-serif;">. Calentar a fuego lento dando vueltas. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">No dejar de dar vueltas a medida que va calentando. Cuando rompa a hervir, añadir la maicena disuelta en un poco de agua fría (el agua justa para que la maicena se disuelva). Dar vueltas ya que espesará rápido. Dejarlo a fuego muy bajo un minuto sin dejar de dar vueltas. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Volcar la crema pastelera en la masa sable. Dejar enfriar.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Lavar y cortar la fruta según tus gustos y empezar a decorar.</span></div>
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Borjahttp://www.blogger.com/profile/09902060527074555257noreply@blogger.com1tag:blogger.com,1999:blog-4585557289516587138.post-8132133519826171312015-04-04T08:41:00.001+02:002015-04-04T08:41:40.232+02:00Bizcocho de nata<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">Un clásico muy socorrido ya que puede servirse para desayunar o merendar. También se puede servir con helado a modo de postre después de un</span><span style="font-family: 'Trebuchet MS', sans-serif;">a comida. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b><i>Ingredientes</i></b></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">6 huevos</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">200 ml de nata líquida</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">150 gr de azúcar</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">200 gr de harina de bizcocho </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Azúcar glass para espolvorear</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">(Si no se tiene harina de bizcocho añadir a la harina normal 2 cucharaditas de levadura en polvo y una pizca de sal fina).</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b><i>Manos a la obra</i></b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Batir con varillas los huevos con el azúcar durante 2 o 3 minutos hasta que salgan burbujitas.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Añadir la nata y batir. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Añadir poco a poco la harina e incorporarla con una espátula sin batir, de forma envolvente.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Cubrir un molde con mantequilla y harina espolvoreada para que no se pegue. Echar la mezcla.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">H</span><span style="font-family: 'Trebuchet MS', sans-serif;">ornear a horno medio durante 30 o 40 minutos, hasta que esté dorado y hecho por dentro. Meter un cuchillo y cuando salga limpio estará hecho. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Dejar enfriar antes de desmoldar. Espolvorear azúcar glass.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Hoy lo he servido con helado de vainilla, nueces, y dulce de leche.</span><br />
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<br />Borjahttp://www.blogger.com/profile/09902060527074555257noreply@blogger.com0tag:blogger.com,1999:blog-4585557289516587138.post-21054870339416461312015-04-01T16:51:00.000+02:002015-04-01T16:51:07.863+02:00Torrijas (French Toast)<div class="MsoNormal">
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<span style="font-family: 'Trebuchet MS'; font-size: 13.5pt;">Semana Santa es
la época de las torrijas pero la verdad es que cualquier momento puede ser
oportuno para este gran dulce. Las versiones son casi tantas como localidades
españolas pero a mí me gustan más las que se hacen en leche y se fríen. En vez
de cubrirlas con sirope o miel prefiero espolvorear azúcar y un poco de canela.</span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS'; font-size: 13.5pt;"><i><b>Ingredientes para 8 personas</b></i></span></div>
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<span style="font-family: 'Trebuchet MS'; font-size: 13.5pt;">Una barra de
pan (del día anterior)</span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS'; font-size: 13.5pt;">3 cucharadas de
azúcar</span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS'; font-size: 13.5pt;">2 o 3 huevos</span></div>
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<span style="font-family: 'Trebuchet MS'; font-size: 13.5pt;">1 cucharada de
azúcar para espolvorear</span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS'; font-size: 13.5pt;">1 rama de
canela</span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS'; font-size: 13.5pt;">1 cucharadita
de café de canela en polvo</span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS'; font-size: 13.5pt;">1 litro de
leche entera</span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS'; font-size: 13.5pt;">La piel de 1
naranja</span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS'; font-size: 13.5pt;">Aceite de
girasol para freír</span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS'; font-size: 13.5pt;"><i>Manos a la obra</i></span></div>
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<span style="font-family: 'Trebuchet MS'; font-size: 13.5pt;">En una cazuela
baja poner la leche, la piel de naranja, la rama de canela y el azúcar a
calentar a fuego lento hasta que esté a punto de hervir. </span><span style="font-family: 'Trebuchet MS'; font-size: 18px;">Es mejor calentar la leche a fuego lento para que coja el sabor de la canela y la naranja. </span><span style="font-family: 'Trebuchet MS'; font-size: 13.5pt;">Apagar el fuego.</span></div>
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<span style="font-family: 'Trebuchet MS'; font-size: 13.5pt;"> </span><span style="font-family: 'Trebuchet MS'; font-size: 13.5pt;">Cortar el pan
en rodajas de un dedo de grosor y en diagonal.</span></div>
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<span style="font-family: 'Trebuchet MS'; font-size: 13.5pt;">Preparar una cadena de montaje: rodajas de pan, leche caliente, huevos batidos y sartén para freírlas. </span></div>
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<span style="font-family: 'Trebuchet MS'; font-size: 13.5pt;">Poner las
rodajas de pan en la leche durante un par de minutos para que empapen. Darles la vuelta para que se empapen por los dos lados.</span></div>
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<span style="font-family: 'Trebuchet MS'; font-size: 13.5pt;"> </span><span style="font-family: 'Trebuchet MS'; font-size: 13.5pt;">Escurrir un poco y pasarlo por los dos lados por huevo batido.</span></div>
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<span style="font-family: 'Trebuchet MS'; font-size: 13.5pt;">Freír en aceite
de girasol abundante a 170 grados, bastante caliente pero que no eche humo. </span><span style="font-family: 'Trebuchet MS'; font-size: 13.5pt;">Dorar por los
dos lados.</span></div>
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<span style="font-family: 'Trebuchet MS'; font-size: 13.5pt;">Sacar y
escurrir en papel de cocina. </span><span style="font-family: 'Trebuchet MS'; font-size: 13.5pt;">Poner en una
fuente. Mezclar una cucharada sopera de azúcar con una cucharadita de café de
canela Espolvorear por encima. </span><span class="apple-converted-space" style="font-family: 'Trebuchet MS'; font-size: 13.5pt;"> </span><span style="font-family: 'Trebuchet MS'; font-size: 13.5pt;">Servir
a temperatura ambiente. Se pueden servir con un poco de helado de vainilla.</span></div>
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Borjahttp://www.blogger.com/profile/09902060527074555257noreply@blogger.com0tag:blogger.com,1999:blog-4585557289516587138.post-32632538129987382222015-02-20T15:48:00.000+01:002015-02-20T15:48:31.239+01:00Crema de verduras<div style="text-align: justify;">
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<span style="font-family: Trebuchet MS, sans-serif;">Esta crema tiene las 3 Ss: sabrosa, sana y sencilla. A las cremas se les suele poner algo de nata o similar pero yo a esta prefiero no ponerle nata, así mantengo la S de sana y no por eso deja de ser sabrosa. Perfecta para una cena de invierno o como entrada en una comida. La cantidad de agua depende de cómo te guste la consistencia, le puedes añadir más, al gusto. Lo vemos.</span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Ingredientes para 6-8 personas</i></b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Verduras a tu gusto, ej. 3 puerros, 3 zanahorias, una o dos patatas, una judías verdes, 300 gr de calabaza, una rama de apio, uno o dos nabos, 200 gr de espinacas.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 litro de agua</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Una pizca de sal</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Un chorros de aceite de oliva</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i><b>Manos a la obra</b></i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i><b><br /></b></i></span>
<span style="font-family: Trebuchet MS, sans-serif;">Lavar y cortar las verduras. Ponerlas en una cazuela con 1 litro de agua, un chorrito de aceite y un poco de sal. Cocerlas a fuego bajo durante 45 minutos.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Batir o pasar por el pasapuré y servir.</span><br />
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<a href="http://3.bp.blogspot.com/-AMBfm-3FCYI/VGhntJEANrI/AAAAAAAAGbU/hYuPKSIjKr4/s1600/P1130225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"></span></a>Borjahttp://www.blogger.com/profile/09902060527074555257noreply@blogger.com0tag:blogger.com,1999:blog-4585557289516587138.post-34333109378698207782014-12-04T21:50:00.000+01:002014-12-04T21:50:41.189+01:00Sopa de cebolla <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: 'Trebuchet MS', sans-serif;">Esta receta es sencilla y muy sabrosa, perfecta para una comida o cena de un día fresco. El caldo de verduras es mejor que sea casero pero se podría sustituir por uno comprado siempre que sea de buena calidad. Yo aprovecho para hacer un caldo de verduras y con las verduras que sobran hago una crema así se aprovecha todo. Al final se puede poner un poco de queso parmesano o 3 o 4 lonchas de queso de fundir. También se puede servir con una rebanada de pan con un poco de queso gratinado. Lo vemos.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Ingredientes para 6-8 personas</i></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><i><br /></i></b></span>
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<span style="font-family: Trebuchet MS, sans-serif;">3 cebollas</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Verduras para hacer el caldo, ej. 3 puerros, 3 zanahorias, una patata, una judías verdes, 200 gr de calabaza, una rama de apio, uno o dos nabos.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 litros de agua</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Una pizca de sal</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Un chorros de aceite de oliva</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Queso de fundir o parmesano opcional.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><i><br /></i></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Manos a la obra</i></b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Para hacer el caldo limpiar y trocear las verduras. Ponerlas en una cazuela con 2 litros de agua y un poco de aceite y sal. Dejar que hierva a fuego lento durante 1 hora.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Mientras se hace el caldo, pelar las cebollas y cortarlas en discos finos. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Poner un chorro de aceite en una cazuela y echar la cebolla en aros. Dejar que se haga a fuego lento durante la hora que tarda el caldo en hacerse. Remover de vez en cuando para que no se pegue.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cuando el caldo esté hecho, colar el líquido y añadir los puerros y algún trozo de verdura. Batir para que quede un caldo con un poco más de cuerpo y sabor.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Añadir los 2 litros de caldo a la cebolla pochada. Dejar a fuego lento 30 minutos dando vueltas.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Añadir un poco de queso si se quiere. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Servir con una rebanada de pan con queso gratinado.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>Borjahttp://www.blogger.com/profile/09902060527074555257noreply@blogger.com0tag:blogger.com,1999:blog-4585557289516587138.post-55255411626990170622014-11-23T18:01:00.000+01:002014-11-23T18:09:01.141+01:00Cheesecake de toffee y cobertura de chocolate blanco y nueces<div class="MsoNormal" style="text-align: justify;">
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-l5n7JAyms_Y/VHHQiUydLvI/AAAAAAAAGjQ/wDYKgI8-UrY/s1600/P1130369.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-l5n7JAyms_Y/VHHQiUydLvI/AAAAAAAAGjQ/wDYKgI8-UrY/s1600/P1130369.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Con cobertura de chocolate blanco y nueces</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Con cobertura de toffee y nueces</td></tr>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Este cheesecake es muy recomendable ya que es sencillo y muy
rico. Muy rico. Los ingredientes básicos son queso de untar tipo Philadelphia, toffee -que se hace hirviendo una lata de leche condensada- y huevos. La base es de galletas
con trocitos de chocolate blanco pero se puede hacer con galletas tipo
Digestive. He hecho dos tipos de coberturas, una con nueces y chocolate blanco y otra con nueces y toffee. A elegir la que más te guste.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Ingredientes</i></b></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Para el cheesecake:</b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">600 gr de queso de untar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">600 gr de <a href="http://misrecetasdecocinafavoritas.blogspot.com.es/2011/09/toffee.html" target="_blank">toffee</a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 huevos</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">50 gr de mantequilla</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">150 gr de galletas tipo Digestive. Hoy he utilizado galletas con trocitos de chocolate blanco.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Para la cobertura de chocolate:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">50 gr de mantequilla</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">100 gr de nueces</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tableta de 75 gr de chocolate blanco</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Para la cobertura de toffee:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">150 gr de toffee</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">100 gr de nueces</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Manos a la obra</i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Machacar las galletas y añadir la mantequilla derretida en el
microondas. Mezclar. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Untar un molde desmontable con un poco de mantequilla o
margarina. Poner las galletas y presionar un poco para que cubra bien toda la
superficie.</span></div>
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<a href="http://4.bp.blogspot.com/-Q1ZQ3jlWMfo/VG-OEjo0WvI/AAAAAAAAGhw/jlqO3LV91t0/s1600/P1130323.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Q1ZQ3jlWMfo/VG-OEjo0WvI/AAAAAAAAGhw/jlqO3LV91t0/s1600/P1130323.JPG" height="150" width="200" /></a><a href="http://1.bp.blogspot.com/-2Vbyjvy1bwI/VG-OFjdiEnI/AAAAAAAAGgE/NZgZATQweck/s1600/P1130324.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-2Vbyjvy1bwI/VG-OFjdiEnI/AAAAAAAAGgE/NZgZATQweck/s1600/P1130324.JPG" height="240" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Hornear solo las galletas durante 3 o 4 minutos en el horno
a 200 grados.</span></div>
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<br /></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Batir el queso con 500 gr de toffee con unas varillas. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<a href="http://2.bp.blogspot.com/-FYPFW48b1iw/VG-OHPMkOEI/AAAAAAAAGgo/W0KyITkexPs/s1600/P1130332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-FYPFW48b1iw/VG-OHPMkOEI/AAAAAAAAGgo/W0KyITkexPs/s1600/P1130332.JPG" height="150" width="200" /></a><a href="http://2.bp.blogspot.com/-ugVGTh9EfSA/VG-OHbg4wdI/AAAAAAAAGgk/fczYVFKDqmM/s1600/P1130334.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ugVGTh9EfSA/VG-OHbg4wdI/AAAAAAAAGgk/fczYVFKDqmM/s1600/P1130334.JPG" height="150" width="200" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;"> </span><br />
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Añadir los tres huevos, uno a uno y seguir batiendo.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<a href="http://1.bp.blogspot.com/-uec1VMzGoCA/VG-OHwysxwI/AAAAAAAAGgw/rJRxYqn7xF0/s1600/P1130336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-uec1VMzGoCA/VG-OHwysxwI/AAAAAAAAGgw/rJRxYqn7xF0/s1600/P1130336.JPG" height="240" width="320" /></a><a href="http://1.bp.blogspot.com/-zuwPTZ3g8_E/VG-OIFb86uI/AAAAAAAAGhU/8S-bMwAZJb4/s1600/P1130337.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-zuwPTZ3g8_E/VG-OIFb86uI/AAAAAAAAGhU/8S-bMwAZJb4/s1600/P1130337.JPG" height="150" width="200" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">Añadir los otros 100 gr de toffee y batir un poco con una
cuchara de forma que queden como grumos de toffee. </span><span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">Poner la mezcla en el molde.</span><br />
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<a href="http://3.bp.blogspot.com/-q3H3HNpcTss/VG-OJaEADlI/AAAAAAAAGhQ/1hsllhzIO8E/s1600/P1130339.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-q3H3HNpcTss/VG-OJaEADlI/AAAAAAAAGhQ/1hsllhzIO8E/s1600/P1130339.JPG" height="150" width="200" /></a><a href="http://1.bp.blogspot.com/-kJLmCVmEipk/VG-OKuyVIgI/AAAAAAAAGho/Z_tPB7YRfhA/s1600/P1130340.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-kJLmCVmEipk/VG-OKuyVIgI/AAAAAAAAGho/Z_tPB7YRfhA/s1600/P1130340.JPG" height="150" width="200" /></a></div>
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<a href="http://2.bp.blogspot.com/-79QW5ULa27I/VG-OLQsrD2I/AAAAAAAAGhs/IJ1AZYrhDpg/s1600/P1130342.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-79QW5ULa27I/VG-OLQsrD2I/AAAAAAAAGhs/IJ1AZYrhDpg/s1600/P1130342.JPG" height="240" width="320" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">Hornear unos 40 minutos a 200
gr. Cubrir con papel de plata, bajar la temperatura a 170 grados y hornear unos 10-15 minutos más hasta que al meter un cuchillo salga prácticamente limpio.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">Sacar del horno y dejar enfriar unas horas.</span><br />
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<a href="http://2.bp.blogspot.com/-ia7jjHfe2nE/VG-TArrBcwI/AAAAAAAAGiE/ZEkgWhGHpB0/s1600/P1130346.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ia7jjHfe2nE/VG-TArrBcwI/AAAAAAAAGiE/ZEkgWhGHpB0/s1600/P1130346.JPG" height="240" width="320" /></a></div>
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<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">Para la cobertura de chocolate blanco derretir el chocolate con la mantequilla en el microondas a baja potencia. Con un cuchillo partir las nueces en trocitos pequeños y mezclar con el chocolate. Cubrir.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;"><a href="http://4.bp.blogspot.com/-BYhBwXnWTww/VHHQgXOxZEI/AAAAAAAAGic/NXoM6VTabvo/s1600/P1130347.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-BYhBwXnWTww/VHHQgXOxZEI/AAAAAAAAGic/NXoM6VTabvo/s1600/P1130347.JPG" height="240" width="320" /></a></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;"><a href="http://1.bp.blogspot.com/-8GZb0o4un3Q/VHHQgFnVuBI/AAAAAAAAGiU/p1Crs2kSmWg/s1600/P1130348.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-8GZb0o4un3Q/VHHQgFnVuBI/AAAAAAAAGiU/p1Crs2kSmWg/s1600/P1130348.JPG" height="150" width="200" /></a><a href="http://2.bp.blogspot.com/-QFs8bOrJArs/VHHQnimaOkI/AAAAAAAAGj8/6FDPRCMQzu0/s1600/P1130349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-QFs8bOrJArs/VHHQnimaOkI/AAAAAAAAGj8/6FDPRCMQzu0/s1600/P1130349.JPG" height="150" width="200" /></a></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;"><a href="http://4.bp.blogspot.com/-HuBIOPtPul8/VHHQgs511nI/AAAAAAAAGig/B0hd-G0gyWA/s1600/P1130350.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-HuBIOPtPul8/VHHQgs511nI/AAAAAAAAGig/B0hd-G0gyWA/s1600/P1130350.JPG" height="150" width="200" /></a><a href="http://2.bp.blogspot.com/-9I5gaOg7RGA/VHHQhtA7c_I/AAAAAAAAGik/287tJrSPojA/s1600/P1130351.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-9I5gaOg7RGA/VHHQhtA7c_I/AAAAAAAAGik/287tJrSPojA/s1600/P1130351.JPG" height="146" width="200" /></a></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;"><a href="http://1.bp.blogspot.com/-z2u6PSqlTs0/VHHQh24GLnI/AAAAAAAAGio/DaLBUV03Hyg/s1600/P1130352.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-z2u6PSqlTs0/VHHQh24GLnI/AAAAAAAAGio/DaLBUV03Hyg/s1600/P1130352.JPG" height="150" width="200" /></a></span></div>
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<a href="http://2.bp.blogspot.com/-G2znrra1Mrs/VHHQiCU7sBI/AAAAAAAAGkU/Xx2S_voD5V8/s1600/P1130359.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-G2znrra1Mrs/VHHQiCU7sBI/AAAAAAAAGkU/Xx2S_voD5V8/s1600/P1130359.JPG" height="300" width="400" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;"><br /></span></div>
<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">Para la cobertura de toffee calentar el toffee un poco en el microondas para que sea más fácil extender. Mezclar con las nueces picadas y cubrir.</span><br />
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<a href="http://4.bp.blogspot.com/-P3g-5xRzFV8/VHHQj6DBuAI/AAAAAAAAGjI/xNWuqso7TyQ/s1600/P1130377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-P3g-5xRzFV8/VHHQj6DBuAI/AAAAAAAAGjI/xNWuqso7TyQ/s1600/P1130377.JPG" height="150" width="200" /></a><a href="http://3.bp.blogspot.com/-L7fC1t0JgIc/VHHQklbSROI/AAAAAAAAGjU/yI2jUHuQPqE/s1600/P1130378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-L7fC1t0JgIc/VHHQklbSROI/AAAAAAAAGjU/yI2jUHuQPqE/s1600/P1130378.JPG" height="150" width="200" /></a></div>
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Borjahttp://www.blogger.com/profile/09902060527074555257noreply@blogger.com0tag:blogger.com,1999:blog-4585557289516587138.post-17901073835949441652014-11-16T14:57:00.002+01:002014-11-16T14:57:59.894+01:00Ensalada James<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-6uF2aTEECII/VGirpLOs1BI/AAAAAAAAGd0/NDu85akPyzs/s1600/P1130305.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-6uF2aTEECII/VGirpLOs1BI/AAAAAAAAGd0/NDu85akPyzs/s1600/P1130305.JPG" height="300" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;">El otro día nos encontramos en casa con unas cuantas granadas que nos habían traído y James decidió añadir una granada a la ensalada. El resultado me gustó mucho, esa combinación de sabores me pareció muy sabrosa así que la voy a compartir con vosotros con el permiso de su autor. Es una buena forma de sustituir la manzana u otra fruta que a veces se pone en las ensaldas. La ensalada la puedes hacer como te apetezca, yo te ofrezco una receta sencilla.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Ingradientes para 4 personas</i></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><i><br /></i></b></span>
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<a href="http://2.bp.blogspot.com/-aIc71gC4bI0/VGirnajGz1I/AAAAAAAAGek/88rMFhQvAVM/s1600/P1130293.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-aIc71gC4bI0/VGirnajGz1I/AAAAAAAAGek/88rMFhQvAVM/s1600/P1130293.JPG" height="240" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b><i><br /></i></b></span>
<span style="font-family: Trebuchet MS, sans-serif;">1 lechuga</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cebolletas</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 zanahorias</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">12 tomates cherry</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 lata de maíz pequeña</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 granadas</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Aliño (aceite, vinagre y sal en mi caso)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Manos a la obra</i></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Limpiar las veduras y secarlas bien. Poner la lechuga cortada en boles. Añanir la cebolleta en tiras fina, la zanahoria rallada, el maíz y los tomates cortados por la mitad.</span><br />
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<a href="http://3.bp.blogspot.com/-48aY6Fp1-Eg/VGiroY8KkzI/AAAAAAAAGd4/lHWV5NpFmx0/s1600/P1130296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-48aY6Fp1-Eg/VGiroY8KkzI/AAAAAAAAGd4/lHWV5NpFmx0/s1600/P1130296.JPG" height="240" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cortas las granadas por la mitad y sacar el fruto con una cuchara de postre asegurándote de quitar toda la piel blanca de dentro ya que es muy amarga.</span><br />
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<a href="http://3.bp.blogspot.com/-OyeBQ6b7z9A/VGirm2DZQOI/AAAAAAAAGdY/nszquU_gQ-E/s1600/P1130241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-OyeBQ6b7z9A/VGirm2DZQOI/AAAAAAAAGdY/nszquU_gQ-E/s1600/P1130241.JPG" height="240" width="320" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;">Añadir la granada y el aliño. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Servir. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>Borjahttp://www.blogger.com/profile/09902060527074555257noreply@blogger.com0tag:blogger.com,1999:blog-4585557289516587138.post-15161059359033540172014-11-15T14:51:00.000+01:002014-11-15T14:51:16.046+01:00Dorada al horno con un salteado de habas y gambas<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ax5jZf-2f8U/VGdYosHVEtI/AAAAAAAAGZ8/bxnOIofet6k/s1600/P1130287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ax5jZf-2f8U/VGdYosHVEtI/AAAAAAAAGZ8/bxnOIofet6k/s1600/P1130287.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Esta receta yo creo que no requiere más ingredientes que los que abajo incluyo ya que las habas, las gambas y la dorada tienen mucho sabor. Es un plato que se prepara en menos de 1 hora y tiene las 3 Ss: sabroso, sencillo y sano. ¿Qué más puedes pedir? Se puede sustituir la dorada por otro pescado blanco que te guste. Lo vemos.</span></div>
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<b style="font-family: Verdana, sans-serif;"><i>Ingredientes para 2 personas</i></b></div>
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<span style="font-family: Verdana, sans-serif;">1 dorada de unos 400 gr</span></div>
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<span style="font-family: Verdana, sans-serif;">100 gr de gambas arroceras</span></div>
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<span style="font-family: Verdana, sans-serif;">200 gr de habas</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cebolla</span></div>
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<span style="font-family: Verdana, sans-serif;">Un chorro de aceite de oliva </span></div>
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<span style="font-family: Verdana, sans-serif;">Una pizca de sal</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Manos a la obra</i></b></span></div>
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<span style="font-family: Verdana, sans-serif;">Pelamos la cebolla y la cortamos en trocitos pequeños. En una sartén ponemos un chorrito de aceite y pochamos la cebolla a fuego muy bajo unos 10 minutos. </span></div>
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<span style="font-family: Verdana, sans-serif; text-align: justify;">Añadimos las habas y las pochamos otros 10 minutos, hasta que estén blandas. A mí me gustan al dente, que no estén demasiado hechas, pero cada uno a su gusto.</span></div>
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<span style="font-family: Verdana, sans-serif;">Pelamos las gambas y las a</span><span style="font-family: Verdana, sans-serif;">ñadimos. Hacemos todo unos 5 minutos. Añadimos un poco de sal.</span></div>
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<span style="font-family: Verdana, sans-serif;">Horneamos la dorada en una bandeja de horno con un poco de sal y un chorrito de aceite por encima unos 12-15 minutos a 200 grados. Dependiendo del tamaño del pescado necesitará algo más o algo menos.</span></div>
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<span style="font-family: Verdana, sans-serif;">Sacamos la dorada, la limpiamos y servimos.</span></div>
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Borjahttp://www.blogger.com/profile/09902060527074555257noreply@blogger.com0tag:blogger.com,1999:blog-4585557289516587138.post-39786712297044617552014-11-02T15:14:00.000+01:002014-11-03T21:45:46.930+01:00Samosas de pollo y verduras con un toque de parmesano<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: 'Trebuchet MS', sans-serif;">Nunca había hecho samosas y hoy tenía en casa pollo y masa filo y he decidido intentarlo. No es muy complicado, se trata de hacer el relleno con pollo y verduras y hacer saquitos triangulares con la masa filo y hornearlas. El relleno tiene infinitas posibilidades, hoy he añadido un poco de queso parmesano. No he añadido especias por restricciones alimentarias pero un poco de curry, comino o tu especia preferida será bienvenida. Lo vemos.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Ingredientes para 4 - 6 personas</i></b></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 paquete de masa filo (8-10 planchas)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">300 gr de pechuga de pollo</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">200 gr de col</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">200 gr de espinacas</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 puerro</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">75 gr de guisantes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 o 3 pimientos rojos de tarro</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Aceite de oliva para cubrir la masa</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sal</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Especias a gusto</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i><b>Manos a la obra</b></i></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Trocear el pollo en trozos pequeños y sofreír unos minutos hasta que esté hecho. Sacar y reservar.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Limpiar la verdura. Laminar y trocear en trozos pequeños. Ir sofriendo a fuego bajo en la misma sartén en intervalos de 2 o 3 minutos aproximadamente: puerros, col, espinacas, guisantes y pimientos.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Añadir el pollo y dejar a fuego lento 1 minuto. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Extender 1 lámina de masa c</span><span style="font-family: 'Trebuchet MS', sans-serif;">on ayuda de una servilleta de papel extender un poco de aceite. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">C</span><span style="font-family: 'Trebuchet MS', sans-serif;">ortar la lámina a lo largo en 2 y montar las dos mitades de forma que quede 1 capa doble. </span><br />
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<a href="http://3.bp.blogspot.com/-hssNBziAtPU/VFY337SWYcI/AAAAAAAAGWo/eNFzTSUEaBo/s1600/P1130184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-hssNBziAtPU/VFY337SWYcI/AAAAAAAAGWo/eNFzTSUEaBo/s1600/P1130184.JPG" height="240" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Poner 2 cucharadas de relleno en una esquina.</span><br />
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<a href="http://1.bp.blogspot.com/-QNxL567dEGA/VFY34f2HzJI/AAAAAAAAGWs/zhbwqVuE6U8/s1600/P1130185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-QNxL567dEGA/VFY34f2HzJI/AAAAAAAAGWs/zhbwqVuE6U8/s1600/P1130185.JPG" height="240" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Doblar haciendo un triángulo.</span><br />
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<a href="http://4.bp.blogspot.com/-p4WEbhjT6l4/VFY34159NLI/AAAAAAAAGXA/SuF0-j5Qa0I/s1600/P1130186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-p4WEbhjT6l4/VFY34159NLI/AAAAAAAAGXA/SuF0-j5Qa0I/s1600/P1130186.JPG" height="240" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Volver a doblar haciendo otro triángulo.</span><br />
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<a href="http://4.bp.blogspot.com/-7smnfnCM4Os/VFY35JzdbqI/AAAAAAAAGW8/BL7gsf8k8Jo/s1600/P1130187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-7smnfnCM4Os/VFY35JzdbqI/AAAAAAAAGW8/BL7gsf8k8Jo/s1600/P1130187.JPG" height="240" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Y doblar otra vez de la misma manera.</span><br />
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<a href="http://1.bp.blogspot.com/-4ZKhWtCM_gw/VFY35npU0JI/AAAAAAAAGXE/TsUgxz1hOA0/s1600/P1130188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-4ZKhWtCM_gw/VFY35npU0JI/AAAAAAAAGXE/TsUgxz1hOA0/s1600/P1130188.JPG" height="240" width="320" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Terminar haciendo un último doblez y cerrando el saquito. Pasar los dedos por los bordes para que quede bien formado.</span><br />
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<a href="http://4.bp.blogspot.com/-svZhoXEmk9A/VFY37xZvIfI/AAAAAAAAGXo/RYRktxfvD0M/s1600/P1130199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-svZhoXEmk9A/VFY37xZvIfI/AAAAAAAAGXo/RYRktxfvD0M/s1600/P1130199.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Poner en una bandeja de horno cubierta con un poquito de aceite.</span><br />
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<a href="http://2.bp.blogspot.com/-bq0IVQlIOSY/VFY38FjKuUI/AAAAAAAAGXs/zo3AZin5kZY/s1600/P1130200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-bq0IVQlIOSY/VFY38FjKuUI/AAAAAAAAGXs/zo3AZin5kZY/s1600/P1130200.JPG" height="150" width="200" /></a><a href="http://1.bp.blogspot.com/-ubvVT0_mtIg/VFY38tgaZbI/AAAAAAAAGX4/A9I1_LIyGGI/s1600/P1130204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ubvVT0_mtIg/VFY38tgaZbI/AAAAAAAAGX4/A9I1_LIyGGI/s1600/P1130204.JPG" height="240" width="320" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Hornear unos 15 minutos a 180 grados.</span><br />
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<a href="http://2.bp.blogspot.com/-ASB1nJTobFg/VFY39BgPwFI/AAAAAAAAGX8/lxAfglak420/s1600/P1130205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ASB1nJTobFg/VFY39BgPwFI/AAAAAAAAGX8/lxAfglak420/s1600/P1130205.JPG" height="240" width="320" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Dejar reposar 2 o 3 minutos antes de servir.</span><br />
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<br />Borjahttp://www.blogger.com/profile/09902060527074555257noreply@blogger.com0tag:blogger.com,1999:blog-4585557289516587138.post-5027699308522743672014-11-01T12:10:00.000+01:002014-11-01T12:10:53.440+01:00Pastelitos de batata o boniato<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-9gjgCuHMCTk/VFS-RA3X2RI/AAAAAAAAGTY/Gj9xFfiPXSk/s1600/P1130154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-9gjgCuHMCTk/VFS-RA3X2RI/AAAAAAAAGTY/Gj9xFfiPXSk/s1600/P1130154.JPG" height="300" width="400" /></a></div>
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<a href="http://3.bp.blogspot.com/-WKJfCSNatZg/VFS-QuNYFkI/AAAAAAAAGTU/kzR9MdMYOIg/s1600/P1130149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-WKJfCSNatZg/VFS-QuNYFkI/AAAAAAAAGTU/kzR9MdMYOIg/s1600/P1130149.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">La verdad es que la palabra boniato no me gusta mucho pero tengo que decir que para hacer pasteles es muy rico. Prefiero utilizar batata o el término inglés sweet potato. Teniendo en cuenta la época del año en la que estamos qué mejor postre que unos pastelitos con boniatos. Esta receta es muy parecida a otra que ya hemos visto pero en vez de hacer una tarta grande utilizaremos masa de empanadilla para hacer pasteles individuales. No es demasiado difícil pero hay que trabajar la masa con cuidado para que no se rompa. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Ingredientes para 10-12 personas (se puede hacer la mitad)</i></b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><i><br /></i></b></span>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-uKaZE90Tj-Q/ULEtuajfXSI/AAAAAAAAEL4/IeB5hJELAHk/s400/P1100754.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-uKaZE90Tj-Q/ULEtuajfXSI/AAAAAAAAEL4/IeB5hJELAHk/s400/P1100754.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">En vez de hojaldre hoy vamos a utilizar masa de empanadillas</td></tr>
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<a href="http://4.bp.blogspot.com/-uKaZE90Tj-Q/ULEtuajfXSI/AAAAAAAAEL4/IeB5hJELAHk/s1600/P1100754.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"></span></a><br />
<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">500 gr de batata </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">75 gr de mantequilla</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 huevos</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">150 gr de azúcar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cartón pequeño de nata</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">una cucharadita de pequeña de jenjibre</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cucharadita pequeña de canela</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cucharadita pequeña de esencia de vainilla</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 paquetes de empanadillas</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Nata montada para acompañar o helado de vainilla</span><br />
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<i><span style="font-family: Trebuchet MS, sans-serif;">Manos a la obra</span></i></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Asar las batatas a horno medio (160 grados) durante unos 30 o 45 minutos dependiendo del tamaño, hasta que se puedan pinchar con facilidad. Dejarlas enfriar, pelarlas y reservarlas.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://4.bp.blogspot.com/-MJnXqUgAsNE/ULEtwuq_6SI/AAAAAAAAEMI/VqNRrm3gx9Y/s1600/P1100759.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-MJnXqUgAsNE/ULEtwuq_6SI/AAAAAAAAEMI/VqNRrm3gx9Y/s320/P1100759.JPG" height="240" width="320" /></a><a href="http://1.bp.blogspot.com/-z-Q7-d5uYzk/ULEty1JRAhI/AAAAAAAAEMY/3CUNJLyptfE/s1600/P1100762.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-z-Q7-d5uYzk/ULEty1JRAhI/AAAAAAAAEMY/3CUNJLyptfE/s200/P1100762.JPG" height="150" width="200" /></a></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">En un bol batir los huevos con la nata, la mantequilla blanda, las especias, la vainilla y el azúcar.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://1.bp.blogspot.com/-xbspwUekhOs/ULEtxu6ANqI/AAAAAAAAEMQ/Ao32ecbZt7E/s1600/P1100761.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-xbspwUekhOs/ULEtxu6ANqI/AAAAAAAAEMQ/Ao32ecbZt7E/s200/P1100761.JPG" height="150" width="200" /></a><a href="http://1.bp.blogspot.com/-FmfSha07PnE/ULEt05QsXzI/AAAAAAAAEMo/Pek8U0eqNr8/s1600/P1100766.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-FmfSha07PnE/ULEt05QsXzI/AAAAAAAAEMo/Pek8U0eqNr8/s400/P1100766.JPG" height="150" width="200" /></a></span></div>
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<span style="text-align: justify;"><span style="font-family: Trebuchet MS, sans-serif;">Hacer un puré con las batatas utilizando un tenedor o algún utensilio de cocina.</span></span></div>
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<a href="http://1.bp.blogspot.com/-D0cTQIDhVy4/ULEtz80t0pI/AAAAAAAAEMg/B7l4wlrVsdI/s1600/P1100764.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-D0cTQIDhVy4/ULEtz80t0pI/AAAAAAAAEMg/B7l4wlrVsdI/s400/P1100764.JPG" height="300" width="400" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mezclar el puré de batata con el resto de los ingredientes. Batir un poco con la batidora.</span></div>
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<a href="http://1.bp.blogspot.com/-VgB_c-oVYE4/ULEt276wJHI/AAAAAAAAEM4/2oZeEUGWIEE/s1600/P1100768.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-VgB_c-oVYE4/ULEt276wJHI/AAAAAAAAEM4/2oZeEUGWIEE/s320/P1100768.JPG" height="240" width="320" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Enharinar un poco la basa de la empanadilla para que no se pegue en el horno.</span></div>
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<a href="http://3.bp.blogspot.com/-FugIii0MsNg/VFS-B4lciEI/AAAAAAAAGQw/rMd8wBsA9c4/s1600/P1130124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-FugIii0MsNg/VFS-B4lciEI/AAAAAAAAGQw/rMd8wBsA9c4/s1600/P1130124.JPG" height="150" width="200" /></a><a href="http://1.bp.blogspot.com/--ByLDyZ1OSs/VFS-GXEqPSI/AAAAAAAAGQ4/QTYBmjRm1vg/s1600/P1130125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/--ByLDyZ1OSs/VFS-GXEqPSI/AAAAAAAAGQ4/QTYBmjRm1vg/s1600/P1130125.JPG" height="150" width="200" /></a></div>
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<a href="http://1.bp.blogspot.com/-Bj7Cp2eK__I/VFS-GzfX-qI/AAAAAAAAGRA/Fi6A68frrQ4/s1600/P1130126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-Bj7Cp2eK__I/VFS-GzfX-qI/AAAAAAAAGRA/Fi6A68frrQ4/s1600/P1130126.JPG" height="240" width="320" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Lo más fácil es colocar la masa de empanadilla sobre el molde, poner un par de cucharadas de café de mezcla y dejarlo caer ayudándolo un poco. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Hornear durante 12-15 minutos más o menos a 180 grados. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Servir con nata montada o helado de vainilla.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Esta receta es una versión libre del risotto. Los ingredientes básicos son arroz redondo, mejillones, queso parmesano, vino blanco, puerros y se puede añadir un poco de mantequilla. También se le pueden añadir otras verduras y unas gambas. El secreto de este plato es utilizar el jugo que sale al cocer los mejillones. Es un plato muy sabroso. Lo vemos paso a paso.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Ingredientes para 4 personas</i></b></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 kg mejillones</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">arroz redondo</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 o 3 puerros</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">120 gr de guisantes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">200 gr de champiñones</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">50 gr de queso parmesano rallado</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 cucharadas soperas de vino blanco</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">un chorro de aceite de oliva</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">el doble de jugo de los que de arroz</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Manos a la obra</i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cocemos los mejillones en una cazuela a fuego bajo durante 3 minutos y los limpiamos reservando el jugo como en <a href="http://www.misrecetasdecocinafavoritas.blogspot.com.es/2014/09/salmon-mejillones-y-gambas-durmiendo.html" target="_blank">esta receta</a>. Para guardar el jugo de los mejillones poner un bol y encima un colador al volcar los mejillones.</span><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">En una sartén grande o cazuela baja ponemos un chorro de aceite y lo calentamos a fuego medio. Limpiamos y cortamos en láminas finas los puerros. Los añadimos al aceite y los rehogamos durante 10 o 15 minutos a fuego muy bajo para que no se quemen.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Limpiamos y laminamos los champiñones. Los añadimos a los puerros rehogados. Rehogamos todo durante 10 minutos a fuego muy bajo.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Añadimos el arroz y damos vueltas. Añadimos el doble de jugo de mejillones que de arroz. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Cuando empiece a hervir bajamos el fuego al máximo de forma que hierva lo menos posible. A los 5 minutos añadir los guisantes, los mejillones, el queso y el vino. Si quieres poner la mantequilla ahora es el momento de añadirla. Da vueltas y dejar que siga cociendo unos 15 minutos más dando vueltas de vez en cuando.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">A los 20 minutos apagar el fuego y dejar reposar 5 minutos antes de servir.</span><br />
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Borjahttp://www.blogger.com/profile/09902060527074555257noreply@blogger.com0