tag:blogger.com,1999:blog-77049775495698432992024-03-12T18:10:55.127-07:00La cocina de RamonetCursos de cocina impartidos por Ramonet con mucha paciencia para unos melones... Y que e eso de sofrito...eehhng?Unknownnoreply@blogger.comBlogger74125tag:blogger.com,1999:blog-7704977549569843299.post-81586381105071073952010-05-12T10:43:00.000-07:002010-05-12T11:03:46.187-07:00Rollitos de col rellenos de carneIngredientes:<br /><br /><ul><li>Col</li><li>Carne picada mitad ternera y cerdo.<br /></li><li>Huevo</li><li>Pipas</li><li>Sal y pimienta</li><li>Nuez noscada</li><li>Cebolla</li><li>Tomate</li><li>Vino blanco</li><li>Pimiento morrón<br /></li></ul>Escaldar las hojas de col 1min o 2min. En una sarten trocear la cebolla y tomate triturado y sofreirlo. A media coción piner vino blanco. Y seguir con el sofrito<br />En un recipiente la carne picada salpimentada con un huevo y el pimiento morrón y todo mezclado.<br />Extender la hoja de col poner una bola de carne, y envolver la. poner las bolas de carne con col envuelta en una bandeja para horno.<br />Poner la salsa en la bandeja con las bolas y al horno 25min a 180º<br />.Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-7704977549569843299.post-77484279983547371522010-05-05T10:29:00.000-07:002010-05-05T12:14:42.370-07:00Pollo Tykka Masala<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1HpMvGPb37t8DQ4nYlagleVzaVKB0vsh3TnZS-8wCx27yQOCcWaxkHgHGiTuxtR0VhU4ZZQ9h5kHnTh2PEL7XqvyzWspm69DC4wCvHwCLAORGSCSn1udHlupapovI_UXBkyf1p6DbGN2r/s1600/IMG_7868.JPG"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1HpMvGPb37t8DQ4nYlagleVzaVKB0vsh3TnZS-8wCx27yQOCcWaxkHgHGiTuxtR0VhU4ZZQ9h5kHnTh2PEL7XqvyzWspm69DC4wCvHwCLAORGSCSn1udHlupapovI_UXBkyf1p6DbGN2r/s200/IMG_7868.JPG" alt="" id="BLOGGER_PHOTO_ID_5467866460396581938" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgANwiOj08dQketl65fbT_yA-RlBm1khRbS0cZbqv5ZyLlH41oyoIpJ2Hx23LI_EGrAD1aF_XTMW0kPYKKUq6U34KIJl299MFmVQKMwa5htUjU2QMPFGz4CD4oJWoRWO08I9pdNi-JdoWWy/s1600/IMG_7869.JPG"><img style="cursor: pointer; 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width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIsUq4n3c3MZ4XKE3Ft-k3kVwCEyZ7cYo07MVW_LeoHq9AnMuo6R8vinaACD4UYc8qy6Ehkeyy_VsTuSZr6vd0N7u4j0HwjwGY5qaYklnRTz5k4xZ_jYFhUIm2_2g6us6hb4VeKY6Ldcxz/s200/IMG_7862.JPG" alt="" id="BLOGGER_PHOTO_ID_5467865953912596898" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFNEL-QPWIZ2vS3YjXQPcuzdTZMnkJ1Fm1S05Z2gss82KFwFMw3UOOBqIycXlbmGrD0u9yRC2tUi587LQLuhd3Capv2u11htOeUN9ufE2KCKp55N6g84T2jHpd2AHZj4M7aD7IKh4LwfSV/s1600/IMG_7854.JPG"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFNEL-QPWIZ2vS3YjXQPcuzdTZMnkJ1Fm1S05Z2gss82KFwFMw3UOOBqIycXlbmGrD0u9yRC2tUi587LQLuhd3Capv2u11htOeUN9ufE2KCKp55N6g84T2jHpd2AHZj4M7aD7IKh4LwfSV/s200/IMG_7854.JPG" alt="" id="BLOGGER_PHOTO_ID_5467865950711502866" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJnqvueE8bE7Fn4WInQsVwLW_8PewK78CX4YgyOGKturLyoIWMujYSTWpO943Q4kN3B6xn-5Pxnv6UOvWuLTLfRWrDeG8_sPGJbpj8riZ4ksO0TRptxPhrsg6GlJt18b55Dv83qMpUksXV/s1600/IMG_7852.JPG"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJnqvueE8bE7Fn4WInQsVwLW_8PewK78CX4YgyOGKturLyoIWMujYSTWpO943Q4kN3B6xn-5Pxnv6UOvWuLTLfRWrDeG8_sPGJbpj8riZ4ksO0TRptxPhrsg6GlJt18b55Dv83qMpUksXV/s200/IMG_7852.JPG" alt="" id="BLOGGER_PHOTO_ID_5467865945554422162" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2TMsYvaqu3AZx9Cbc4uVvpdIXfbFd5odDzVp8F9JhPdfW5j0NdRdi_wb99lPAReCYXnx7pdbHebaY_F8gcolOcRgiWtfTdIfgfUOyaJl1MWbPgHD1CXlK_GYpdIWIwBxRBIm4iheGsTDN/s1600/IMG_7850.JPG"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2TMsYvaqu3AZx9Cbc4uVvpdIXfbFd5odDzVp8F9JhPdfW5j0NdRdi_wb99lPAReCYXnx7pdbHebaY_F8gcolOcRgiWtfTdIfgfUOyaJl1MWbPgHD1CXlK_GYpdIWIwBxRBIm4iheGsTDN/s200/IMG_7850.JPG" alt="" id="BLOGGER_PHOTO_ID_5467865943288932386" border="0" /></a><br />Ingredientes:<br /><br /><br /><br /><ul><li>2 pechuga de pollo<br /></li><li>1 cebolla<br /></li><li>1 tomate triturado</li><li>1 guindilla verde</li><li>2 ajos</li><li>1/2 cucharada de canela en polvo</li><li>4 cardamono</li><li>2 cayenas</li><li>1 cucharada de pimentón dulce</li><li>leche de coco</li><li>1 yogurt griego</li><li>1 cucharada de genjibre</li><li>1 cucharada de curcuma</li><li>1 cucharada de comino</li><li>1 cucharada de garam masala</li><li>Sal, azúcar y agua</li></ul>Rallamos el genjibre, picamos la guindilla, icamos la cebolla, la cayena,picar el ajo y sofreir todo. Añadirle el tomate. En un mortero picar cardamomo, comino, pimenton dulce, curcuna, canela. Añadir lo del mortero en el sofrito. Añadimos media lata de leche de coco. Una vez la salsa reducida, pasar la por el baridor, colarlo con un colador fino, y añadirle el yogut griego.Trocear el pollo y freirlo. Añadimos el pollo a la salsa. y a rascarse el culo con el picante.<br /><br />Poner a hervir arroz basmati como guarniciónUnknownnoreply@blogger.com1tag:blogger.com,1999:blog-7704977549569843299.post-78070418326368277092010-04-06T08:27:00.001-07:002010-04-06T08:43:19.047-07:00Humus<span style="font-weight: bold; ">Ingredientes:</span><br /><span style="font-weight: bold; "><br /></span>2 botes de garbanzos<br />thain<br />3 dientes de ajo<br />1 limón<br />perejil<br />aceite<br /><div style="text-align: center;"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXxZdrUs6NAbUid5fmNZinYkRVReLFjIc55pnh0sHkc04t0wahT7A_1eDWHTqdpXirm5nGP8EUjmB46VbuCqRALKk7O4y6Pf1j1uly3vwXZm-m6nYtyolxT_8hYmvZkwEBPUx1UU5Bbm0G/s200/IMG_7626.JPG" alt="" id="BLOGGER_PHOTO_ID_5452291169728184354" border="0" /></div><div style="text-align: center;"><br /></div>Trituramos los garbanzos con un poco de jugo del mismo garbanzo para que no quede una pasta muy seca. Si queda muy seco que no se puede triturar echar un poco de caldo o un poquito de agua.<div><br /><img style="cursor: pointer; width: 133px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1gv_uJ_ufAFvK7-AXCAFlDW2pbfh1Hv4-W6af46djHsEdj958wqFfhSTAmPBn6rYBRgrum5UMjEQFmSDxR3ovKufQpSdTvwCTBElmK9SLNMShHAyJCaseTXO07g-bnaayU7kjq-PIY3cv/s200/IMG_7629.JPG" alt="" id="BLOGGER_PHOTO_ID_5452291192637116370" border="0" /><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyZ9tGWFUwsXVf7wzb0MpZNjS60dL_MbPFLVf80DUgWBF9q8__nR9hBpVu-4_4DxLK9a3nJf1piponQxYnHfNnF6PyEzXdw8dOyKbqrcM-brAmZuzuttTCQ9RHp0Y1N9v65ngOfwq_tPw1/s200/IMG_7630.JPG" alt="" id="BLOGGER_PHOTO_ID_5452291614538348850" border="0" /><div><br />Echamos un poco de aceite en la pasta de garbanzo, los ajos machacados, tahin al gusto, zumo de un limón, y lo vamos batiendo hasta que quede una crema suave. Sal al gusto.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihi8X3DU-2R947Pwq5B0jea8FtFwceNNVH6Ax8c5P8PCHUFNZju4Ywoz5-tQIedEJNcc66RoZ2H4IoecM3UTsh7UWXLtsOvg8rKujp3dT1dIlgG16WKj9NH4EVSo-4i58UYdHbLRHOlG6a/s1600/IMG_7649.JPG"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihi8X3DU-2R947Pwq5B0jea8FtFwceNNVH6Ax8c5P8PCHUFNZju4Ywoz5-tQIedEJNcc66RoZ2H4IoecM3UTsh7UWXLtsOvg8rKujp3dT1dIlgG16WKj9NH4EVSo-4i58UYdHbLRHOlG6a/s200/IMG_7649.JPG" alt="" id="BLOGGER_PHOTO_ID_5452293047542130978" border="0" /></a><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbK9YzL4aj3la4KRWd0CSbHtlHxl-QEB6jODnyqQJ1TZVf3mBoSUX2uKk1VtBWh-Ir8Jvi0Y-xzOp8OdEdBXzgTlBgGiAcKBhoNac7pgGX2PuG5KdLMlsWrpgZ7xOMVjIEWZg-a-oiTNES/s200/IMG_7648.JPG" alt="" id="BLOGGER_PHOTO_ID_5452293034719508306" border="0" /><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheJ2lXbxFciAqRo_mu7U4fRECxtEpuF5BGRzpOP94ojT1DAHFUmFLXgmIoFDye_Nk3SIXvdX__cnXD7jjnZ2usVcEPa70Du4rKC-JZurIcLfZdDGVv-sDc20F5rKOVIplF0ErPukScHNux/s200/IMG_7640.JPG" alt="" id="BLOGGER_PHOTO_ID_5452292317713271554" border="0" /><br /><br /><br /><div><span style="font-weight: bold;"></span></div></div></div>Chicharrinhttp://www.blogger.com/profile/11334994105868624091noreply@blogger.com1tag:blogger.com,1999:blog-7704977549569843299.post-13564015868140687162010-04-06T08:25:00.000-07:002010-04-06T08:42:46.125-07:00Baba ganush<span style="font-weight: bold; ">Ingredientes:</span><br />Berenjena asada<br />2 tomates picado pequeño<br />1 cebolla picada<br />perejil picado finamente solo la hoja<br />aceite y sal<br /><br />Se corta finamente todos los ingredientes, se mezcla bien con aceite, zumo de 1 o 2 limones y sal.<br /><br /><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUfpWrr3NSNRN7flaJt6l0nZnqr_Nf10UXR8u7CqvfaZB7Jd24H2Lt9-nmLAg_xGmo3FPROADpHd9LfdlHAnBoN393bRpXyZX2ftV_lTY85gufh9kFuogZLqmPP7QT7hapJ2j8kYFSKJhH/s200/IMG_7644.JPG" alt="" id="BLOGGER_PHOTO_ID_5452292744946112706" border="0" /><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifZ-fYIbrHdCiRb9KlSabJPrcRuUMnFuwjsqKZVsFDo36isNQll6yP2-rYJphJngrma5ZAFsZxUbafDxWiXzEjB1OH7XG0l744xTtxmyeeX6iVAFMnIqbWVYwP_krNv6a9EVs0mC5KqKxn/s200/IMG_7631.JPG" alt="" id="BLOGGER_PHOTO_ID_5452291619824436786" border="0" /><div><br /></div><div>Aunque se crea que el baba ganush es lo mismo que el mutabal, podríamos decir que no. El baba ganush no tiene yogurt ni tahin y el mutabal no tiene tomate. Incluso en la wikipedia no los diferencian como platos diferentes. Para más información mirar esta página <a href="http://syrianfoodie.blogspot.com/2009/05/mutabal-and-baba-ghanoush-which-is.html">Syrian Foodie</a> </div><div><br /><div style="text-align: center;"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFgPt1S6rtWPiUDWBCBsnkjOh0U1nmjURCwj-LakdmGA-jr6ptPAoveH6GH1rgW0cLx4XDMcBoJjdVdcajSh30mwOcfsYFb7Wd2anRC9E7rye8G2GKakKibhg2ikQPJSFejsa7jPaUFtMN/s200/IMG_7646.JPG" alt="" id="BLOGGER_PHOTO_ID_5452293018074748626" border="0" /></div></div>Chicharrinhttp://www.blogger.com/profile/11334994105868624091noreply@blogger.com0tag:blogger.com,1999:blog-7704977549569843299.post-40677092057009884812010-04-06T08:24:00.001-07:002010-04-06T08:42:46.127-07:00Mutabal<span style="font-weight: bold; ">Ingredientes:</span><br />4 berenjenas asadas al horno.<br />tahin<br />2 dientes de ajo<br />2 yogures griegos<br />2 limones<div><br /></div><div><div style="text-align: center;"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWIO7pOHAeB_o6ZoqCBS6dMOxsAY-OJOjXkIEYYJHjQcA51RyLUiTP9OU7QDX8TfIBJzX2YsLicH2YsKHRhcyUVQ70ZDezikjseUjYJSei7TrkzBQkQb4_DRsjJaApT2tC5vNvuKWDjqGg/s200/IMG_7627.JPG" alt="" id="BLOGGER_PHOTO_ID_5452291174989736050" border="0" /></div><br />Asamos las berenjenas y les quitamos la piel. La cortamos muy pequeño casi hecho puré.<br />Echamos tahin unos 50 ml, un diente ajo y el zumo de 1 limón. Si queremos una textura más de puré podemos triturar un poco la mezcla. Se incorpora 1 yougurt griego, se mezcla bien y se rectifica de sal.</div><div><br /></div><div><img style="cursor: pointer; width: 133px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrKL-SWlVnXiPUi_C6CQH3EGjdhNnficxzvxOiM3B0sjzbzMKERwoNPd-mCBO82EeerqA4RbuMuDK7kJKhojV_xxnbjIyczd-iWqz1ziOL3ZwCtYRLjpcZJmbaU5m6kBDUZrrTGVufD0ts/s200/IMG_7636.JPG" alt="" id="BLOGGER_PHOTO_ID_5452292293726665650" border="0" /><img style="cursor: pointer; width: 133px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR8PJoCcK_9ZpIJKooPJPdH30xaOrwXMOopYevb6Z5HrIg1UINk78ae7ArPcGL51ShBVCjmYFbL9ygj0SbjSF7t_jpyIRbYbaYrOln54bCu1AHFkcla1BL8nBiDKjrqvxJCgB_kJQhBm-R/s200/IMG_7637.JPG" alt="" id="BLOGGER_PHOTO_ID_5452292298349880018" border="0" /><br /><br />Se puede hacer las berejenas al fuego pero dejará un regusto amargo. y ahumado que podemos rectifica echando un yourt griego más.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4gWS-Yj07vyJm5iXEGUXIXZsSinLz4s3_rqQAZrxRuzY59KeNpgdftEF-P2N9w-_OGb9bc-RKxHetfxE0nbtI1qO_vtjpCVafLMF9cxzVVj_j4bD7mRL7W_MesBH5G5mZcmIbinBAxQd/s1600/IMG_7641.JPG"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4gWS-Yj07vyJm5iXEGUXIXZsSinLz4s3_rqQAZrxRuzY59KeNpgdftEF-P2N9w-_OGb9bc-RKxHetfxE0nbtI1qO_vtjpCVafLMF9cxzVVj_j4bD7mRL7W_MesBH5G5mZcmIbinBAxQd/s200/IMG_7641.JPG" alt="" id="BLOGGER_PHOTO_ID_5452292728221580146" border="0" /></a></div><div><br /></div><div><br /></div></div>Chicharrinhttp://www.blogger.com/profile/11334994105868624091noreply@blogger.com0tag:blogger.com,1999:blog-7704977549569843299.post-53493870622036621052010-03-24T11:37:00.000-07:002010-04-06T08:11:12.378-07:00Civet de jabalí<b>Ingredientes:</b><br /><br /><ul><li>1/4 de jabalí limpio</li><li>1 cebolla</li><li>1 puerro</li><li>1/4 de apio</li><li>2 zanahorias</li><li>1 <span class="blsp-spelling-error" id="SPELLING_ERROR_1">chirivia</span></li><li>5 ajos</li><li>1 hoja de laurel</li><li>1 rama de tomillo</li><li>1 rama de romero</li><li>2 clavos</li><li>1 piel de naranja</li><li>1 piel de <span class="blsp-spelling-error" id="SPELLING_ERROR_2">limón</span></li><li>1 litro de tinto</li></ul>Para guarnición:<br /><br />Setas y chocolate<div><br /><div><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJdY90zNRudJUDtlfOuwWrLQOFB7vW7mb1Tls8LY6xWZI4nQHzHXUceE4YeEm1caxgcaiFJbnLISWv5YZ9nf8hBml82biF3Z0EJzI38Wufq2-gbVmKerJ6bXtZXk3K10s665C5KVO6jJJ_/s200/IMG_7652.JPG" alt="" id="BLOGGER_PHOTO_ID_5452286774044063586" border="0" /><br /><br />poner todos los ingredientes cortados en un recipiente, trocear el jabalí y añadir un litro de vino. Dejar macerar 35 horas.<br /><br />Separar los trozos de jabalí, harinarlos y freirlos.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUIKRzlPMiC8V_GmWNAUyxiGmyyO7y9GX0tJv8k6EnWZA5NCaJS31pVmLzVfSnJIvrtomK4P1W-lq4JVRMMBVekgkdpzcy49wkPCEc66eyQCyfaaNQ1qICaRBPA2GeSH_mUi7Y8OqxNvbC/s1600/IMG_7665.JPG"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUIKRzlPMiC8V_GmWNAUyxiGmyyO7y9GX0tJv8k6EnWZA5NCaJS31pVmLzVfSnJIvrtomK4P1W-lq4JVRMMBVekgkdpzcy49wkPCEc66eyQCyfaaNQ1qICaRBPA2GeSH_mUi7Y8OqxNvbC/s200/IMG_7665.JPG" alt="" id="BLOGGER_PHOTO_ID_5452286781199109746" border="0" /></a><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhbGapcGZwo414dOwFvSutbtLLRH_h7GBVBS2TrQ_AzBmBN8gB7qRd7JFIkNn0SQYqXyPfqCmV4P5QJNZM2YqJzIImyY-gagAelwJSHhpojrEznZyNRpe_cTesARsblNUf5ZRisH4pV5HR/s200/IMG_7657.JPG" alt="" id="BLOGGER_PHOTO_ID_5452286778251132466" border="0" /><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge4RgcK5BHXSaxqVElgEgNKG5GBPIxokDaYNLyJcqokueAtEeR0KNzLtLN2UWzWlRJiRKTejCJH0wpKHGoLvOB7Vc07OScAJqCsOxbxVgHgr57PadKtHQcwvoRQRFnV0k-3_WKN4yjfDOf/s200/IMG_7677.JPG" alt="" id="BLOGGER_PHOTO_ID_5452286791021115570" border="0" /><br /><br />Sofreir todo el condimento del macarado sin el vino. Una vez sofrito todo se le añade el vino que hemos usado para macerar el jabalí.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggMuDJPRuvj1AFjh8S1uzJawNgx8R8Ke_msSps9VZfuQShbv7JvcIGQrzwF1mqcew7asIpXYell-nQGIiId9bK3nYQWY5zADNn0asGbrvVKwcZ_CQ7p53KNOQ_UUwIULHEmjDeT9H5x6Tq/s1600/IMG_7678.JPG"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggMuDJPRuvj1AFjh8S1uzJawNgx8R8Ke_msSps9VZfuQShbv7JvcIGQrzwF1mqcew7asIpXYell-nQGIiId9bK3nYQWY5zADNn0asGbrvVKwcZ_CQ7p53KNOQ_UUwIULHEmjDeT9H5x6Tq/s200/IMG_7678.JPG" alt="" id="BLOGGER_PHOTO_ID_5452286792710003922" border="0" /></a><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjv5kc6CNy-yoB0MfHDSdTJx4n3MoLR8IhCcPJTMshSFBs0zkaW_gnF-3rUMDUO5jhsaEW_QiOqqitXHeMVCmlLacEpTviZBxhMQEIzFe83O6N2_ERh3L-dmCB7QxSoOsaTjrCIamr2m5x/s200/IMG_7679.JPG" alt="" id="BLOGGER_PHOTO_ID_5452287884768825090" border="0" /><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8IjjFZ-pY7BplEAAMoqshNi0Bta_MgGArNEYh1twLevCbxrjONULVQGciZFfMxhbs8GMDVLy5IQcCbru4EkSlEM7s2WD1Y-DOIGQFMYO9mKokdLgEAcGhL6CAdbUtXE69FkhimekQNwxr/s200/IMG_7681.JPG" alt="" id="BLOGGER_PHOTO_ID_5452287889110311570" border="0" /><br /><br />Sacar del abobo las ralladuras de naranja y de limon y triturar.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbKB8ZgUQOzcNLcXMqqfU0I3PaibYTOasq9VfwhLXM9Si7JQCpVHqt2evVqa7_jql9flmu6hmKnVwMmGU4FWmXmOhAvxZUEgph3Lp26e2KgpAHuDBEVeQB1RddkGcNB25LawS5vsfnRvgu/s1600/IMG_7685.JPG"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbKB8ZgUQOzcNLcXMqqfU0I3PaibYTOasq9VfwhLXM9Si7JQCpVHqt2evVqa7_jql9flmu6hmKnVwMmGU4FWmXmOhAvxZUEgph3Lp26e2KgpAHuDBEVeQB1RddkGcNB25LawS5vsfnRvgu/s200/IMG_7685.JPG" alt="" id="BLOGGER_PHOTO_ID_5452287895283255746" border="0" /></a><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWbJKxzfBaSCOxfUdLmmB4tUy9VDejMpnpvun9Q0tPpAcUHKIgQ0fWd9dxQmNalOxsSsaR4wQ3oVUbNXVpqci-qINK0Mn33tdaC5RdiSDCoSM7JmPJv_HVTz0qCNqn_Iq223d2JmUMNf3c/s200/IMG_7686.JPG" alt="" id="BLOGGER_PHOTO_ID_5452287907846724530" border="0" /><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi59isW1DAgNWAVZIrl9a5veF0B36wAiDvSWjbAy8TDp2RLHCd3XnTHbez9NTMW-j_HViqk6ytSTABMtIgyRE2MuC89RMepSNkDWhZvbLahzr4C_876pbSsqAYMnZMeFU72yebhHm534274/s200/IMG_7688.JPG" alt="" id="BLOGGER_PHOTO_ID_5452287909257469170" border="0" /></div><div><br /></div><div>Tamizar la salsa y añadir el jabali. Dejar cocer hasta que veamos el jabalí tierno, dependiendo si es jovencito y very very old. 25 min antes de que esté cocido poner las setas.</div></div><br /><div style="text-align: center;"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx7O3J1LNstT553XjuCr4O7vZr7AyW2RgnbiBASQfQdnuCvJJJg4cMxRg_EpKlGF3N7ADVSgIfEgoMxQBv8SAJRZVc6cXENAtytAK7OyxsRE_XmVO-PRttFgQy41AxzBhQNuJAaVa-MMWF/s200/IMG_7690.JPG" alt="" id="BLOGGER_PHOTO_ID_5452294934520410146" border="0" /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7704977549569843299.post-14593340628314926432010-03-16T09:20:00.001-07:002010-04-06T08:13:16.615-07:00Judias del gantxet con chorizo<b>Ingredientes:</b><br /><ul><li>1kg de judias del gantxet.</li><li>2 cebollas.</li><li>1 cabeza de ajos.</li><li>Choriza a gusto</li><li>Morro</li><li>vino blanco</li><li>Tomates cherry secados y en aceite</li><li>2 calvos</li><li>Laurel</li></ul><p style="text-align: center;"><img style="WIDTH: 200px; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449270215822927410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5cQXptmwd9iAGakdCVwlXx7pYrHAutMpUG1MKmQWgEPTBiwmthfThYQSkL4NZWpNrW5Nu8u9mG3MnpkL9DtjoY8h6pooApWvCRfo8EW7cXVmBMlw69UIwCwKdGCjOeaT-c0aHOCF71o/s200/IMG_7593.JPG" /></p><p style="text-align: left;">Se ponen a cocer las judias con la cabeza de ajos, 1cebolla, los clavos y el laurel. 1h aprox</p><p style="text-align: left;"><img style="WIDTH: 200px; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449270209017374738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgekvJW5bi8DNBFI530AknN3PpJO42lCxDsQacBaa4Pmv3W-wLtAZu1pwnuGTQkOK4acnxtxAU-i-Wn6ctwLuSSR9Y0zBz8CVejZ77savMRWAWTUptdokwFq5FHolfrjgGGdljnwe_8H5k/s200/IMG_7596.JPG" /><img style="WIDTH: 200px; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449270027662438626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilRo-cOoaMjCt_gO1SKRRMMcfwtPkkbjVjAc6oaukSd2HGN41hwSPFCBpsOE5axY2Dp7R-fahvS_DMub3Hs1JCCvbvVLbXF-dG40CmEV5c1gNRNNj9e0XA0r79bRW4tOBC3HphvPoF9Ew/s200/IMG_7598.JPG" /></p><p>En otra cazuela se pica una cebolla y se rehoga con el chorizo y después se le añade el morro trocead previamente hervido 1h. y se le añade el vaso de vino blanco.</p><p><img style="WIDTH: 200px; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449270014532641234" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkVOWZU39C-jLmrzuBGd-olei0VVIgrjK0-Y1fCDIaYkKVPqDDpI-58g7Ld2ilA3MyFSuu7krqNgbbIBs7flCqt_JqdY9HncDtwirgWfcghvTyFuPXp6X3ICAQcDA5bjWTbw6wg_VbGE4/s200/IMG_7599.JPG" /><img style="WIDTH: 200px; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449270009292771122" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqyiNk6rADWZJarq4hdYcz530h8adhIkupI2F2ahCDWW2IHaPhW9PhkCNzWepuUu2aKfa7sHwtjZYgYGs33rhkr1SFy0o7vsM-LWVMgzYHcddA_0oqRndr8HiJM0JusrE7KD1srwurpgc/s200/IMG_7600.JPG" /></p><p>Una vez hecho el sofito se le añaden las judias. Y se le echa caldo de estas hasta cubrirlas. añadimos los tomatitos y tras 10min listo pa comer.</p><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcmrVB-WJScvZVplr0WCtp_3m67msTXkrh1QCi86bFm7u9CY7VwzJy5v_25_MEiFCHqsQ2Sq_ZFQMJoj62Pf1_1baeoMr-2NFIyIdzkOW2p4RnaUNUAWiT6i6rVL6JcQFk0Cc3S0VS3dk/s1600-h/IMG_7601.JPG"><img style="WIDTH: 200px; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449270001060745154" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcmrVB-WJScvZVplr0WCtp_3m67msTXkrh1QCi86bFm7u9CY7VwzJy5v_25_MEiFCHqsQ2Sq_ZFQMJoj62Pf1_1baeoMr-2NFIyIdzkOW2p4RnaUNUAWiT6i6rVL6JcQFk0Cc3S0VS3dk/s200/IMG_7601.JPG" /></a><img style="WIDTH: 200px; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449269992640814626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXZ2NzksmGgNd_LWRtiBjZpkmKVRxyUEoLJInVtFyTJeX4fNI9n4MEHdY5504L0FCkE2wagDFKR8ln13lVu3gEFCrXPnk9ivZiqB_FJ1ORQPhZDasxBeyRyPXcI_By3CoqxJzvDfjwUZ8/s200/IMG_7602.JPG" /></div>Chicharrinhttp://www.blogger.com/profile/11334994105868624091noreply@blogger.com0tag:blogger.com,1999:blog-7704977549569843299.post-54682325965966108642010-03-16T09:11:00.000-07:002010-04-06T08:21:44.750-07:00Mousse de naranja<b>Ingredientes:</b><br /><ul><li>Naranjas grandes.</li><li>1l Leche.</li><li>250gr Azucar.</li><li>50gr Maizena.</li><li>6 Yemas de huevos.</li><li>10 Hojas de gelatina.</li><li>Papel de horno.</li></ul><div style="text-align: center;"><img style="WIDTH: 200px; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449266814027769986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjln7W0uVNHrfKevuRVwrEmnTPR0Y-ABZnP1dt9M2cJNVc0AYmQ1zQOujsPInX_CQAYgtJ7wwafDnQ7jakaQUwggqr8h3sjZ_1KG_Vz8BRF3z16tI3ZASv2cTNM1oAUJlTYFgsjKZR0Q0g/s200/IMG_7605.JPG" /></div><p>Lo primero es hacer una crema pastelera. Poner la leche en un cazo a hervir con una piel de naranja, se mezcaln las yemas de huevo con el azucar y la maizena y a esto se le agrega la leche poco a poco y que no esté demasiado caliente, y se pone en el fuego lento sin parar de mover hasta que cuaje.</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR9c3HE2x7RBrSI68nhm7bcIIHuGr8Bq6rlz_ZEOcYnd0xceKrnpkPrllEX2BDUeZDC5bT3hAIEhoYEVDFbu62r1WVXDT5H7wncLU6UwU5S11WCbNQBW3BEKdKLI6XLIcd-1mH6dQgtzg/s1600-h/IMG_7606.JPG"><img style="WIDTH: 200px; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449266801012763794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR9c3HE2x7RBrSI68nhm7bcIIHuGr8Bq6rlz_ZEOcYnd0xceKrnpkPrllEX2BDUeZDC5bT3hAIEhoYEVDFbu62r1WVXDT5H7wncLU6UwU5S11WCbNQBW3BEKdKLI6XLIcd-1mH6dQgtzg/s200/IMG_7606.JPG" /></a><img style="WIDTH: 200px; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449266791137307634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF3dnV5gNQdPjACjtbLn8pzvKwQ8PvX1Tk3zu9LCd3vcu-c7O1BEoJugDEVA5zYvvL2CUwYqgjvrJxviS8RsBer1_kf6FPLwYTlwM8dMVWUQoJsUIx8juN7a_f0Cx2SC37-l5_y5iTaw4/s200/IMG_7607.JPG" /><img style="WIDTH: 200px; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449266781198359170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicinn84Jkp0xM71zEPVH3wAwz4llTOD0FkQEM0gwixqY1eeAFdu7sV2rethQXCmc9wp0u3EUoHz3yUZ-LoXLTz2TjmKfIPTO2H9UxknwwiQSo0Xeq_pkyanQ8nZFoogoqaYM02ZkTZ650/s200/IMG_7608.JPG" /></p><div>Dejar enfriar la crema del todo. Una vez fria se le añade el zumo de 4 naranjas.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCmEGftDEby-CmSMt4S33ud-BfrvyYagDqQX8vpb-NtNtGA4GPvTFX-eRzCSmCboc4sJY6qYXnq6VYQ3WS0ixF2OKekSU-p3s19wRDttAeNpI15g-QweUMerQr37gNI1qWG4HPrskQmWI/s1600-h/IMG_7610.JPG"><img style="WIDTH: 200px; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449266777965551330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCmEGftDEby-CmSMt4S33ud-BfrvyYagDqQX8vpb-NtNtGA4GPvTFX-eRzCSmCboc4sJY6qYXnq6VYQ3WS0ixF2OKekSU-p3s19wRDttAeNpI15g-QweUMerQr37gNI1qWG4HPrskQmWI/s200/IMG_7610.JPG" /></a><img style="WIDTH: 200px; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449266348201683298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-wHpTjzprXxEVptVGPAn87etmP__QzhWcqUhjg-bf1dXQaQHZSgVZzgXCI6sVh6NFnbwo5p-FTCq4K93jquuyPwMSSmNosrngMFl2vv5bzhhWw6g4oVmw0FKhGFjj3rc2SAFRA8T8Fn4/s200/IMG_7611.JPG" /><img style="WIDTH: 200px; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449266342323696882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8x1asQKx6pCHgv9Po_2ZPql3Qi06fsKp2kXwxHcAujE-E0j-6relSWJYtJrJhwKAHSdEASoEMuUyj7WVlIuRxdA9XXW4V_ktyuVIELsphX_HR_JUxpLldEW_zWJ_1_cKjaFeb__ESeRE/s200/IMG_7613.JPG" /><div><br />En un cazo calentamos el zumo de dos naranjas y se le añade la gelatina previamente remojada.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX_Xo4IeHDUpExf8lM2-_RO2bHnyCd77JOqZZ4yshfuzmjUAmtlJu-L5Y5wBsnMIUFB0wM9U-vSgu3C77eGY3ekVXcmAVBBXHNVKFkk-8w0ZsCIZfE3b2Us1oSI1MijjC9qSfqnX6UAtM/s1600-h/IMG_7614.JPG"><img style="WIDTH: 200px; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449266326124195922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX_Xo4IeHDUpExf8lM2-_RO2bHnyCd77JOqZZ4yshfuzmjUAmtlJu-L5Y5wBsnMIUFB0wM9U-vSgu3C77eGY3ekVXcmAVBBXHNVKFkk-8w0ZsCIZfE3b2Us1oSI1MijjC9qSfqnX6UAtM/s200/IMG_7614.JPG" /></a><img style="WIDTH: 200px; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449266318518597570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYQZQ1D8VtKr4nFgGEb6DA-voDr3UVSVuoLmaWsRP1Zr-xrojfGf_CKQPg52j51nqiNnhOFbmeN3n-ZAq3jv4iEzeTKVf6HXU3bVA_rPeToFZRyl9vqe6Ckredag67DSOtA14FW1yOf0/s200/IMG_7615.JPG" /><div><br />Por otro lado se corta un tercio de naranja a modo de tapa. y se vacia la pulpa con una cuchara de manera que consigamos un reciiente con la cascara de la naranja.<br /><p>Preparación del postre: rellenamos medio cuenco de naranja con dados de naranja macerados en contreaur.</p><p><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig4jlhW0HP9TPSab2wvkorOY2ZkdZJmehsWD6FO1SyCYwlsc9MgiO8z3Mbr1KBY78IJ06RwwGfzemeG0eq_TijviUqG-dWfVyBjS6h9F_tR0DjXv6Nv2fuiQujG5QR9SRYg_OeqdUlQ64/s1600-h/IMG_7617.JPG"><img style="WIDTH: 200px; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449266310731264322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig4jlhW0HP9TPSab2wvkorOY2ZkdZJmehsWD6FO1SyCYwlsc9MgiO8z3Mbr1KBY78IJ06RwwGfzemeG0eq_TijviUqG-dWfVyBjS6h9F_tR0DjXv6Nv2fuiQujG5QR9SRYg_OeqdUlQ64/s200/IMG_7617.JPG" /></a><img style="WIDTH: 200px; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449265588109270834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqPMMJuiG8pHZWN_d-j5GRHu3WF8CrhbaA6C7DvV5pRimxa46-fgrvWr1DhJ54TjXsE27dU4qx5u2Sg0nOoP_-Ipdxn6bpd-SnWvhrEtiA1g5vHMl1VKCnttQs7QcYi1bkjOnvxjky0GA/s200/IMG_7619.JPG" /><img style="WIDTH: 200px; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449265573302805026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Qjjl84-9i9qgpyPPK1DNYzoUd4vj0Eu6jR70l5G0z9T5-RiQ-hLtJI0OkjY8MrNF_32idAML-rEgGmJcMaluFuvxWWKvIhgD9HXhoWkkhB4pVZJSCNnyGQVrPgS-iKVH-bkciXdBE5o/s200/IMG_7620.JPG" /><br /><br />Ponemos una tira de papel alrededor de la naranja, papel dos dedos mas alto que la naranja y lo fijamos con celo o grapas.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqPMMJuiG8pHZWN_d-j5GRHu3WF8CrhbaA6C7DvV5pRimxa46-fgrvWr1DhJ54TjXsE27dU4qx5u2Sg0nOoP_-Ipdxn6bpd-SnWvhrEtiA1g5vHMl1VKCnttQs7QcYi1bkjOnvxjky0GA/s1600-h/IMG_7619.JPG"></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTUqDGdshGhb0MWmOE3WeVVEfXpQC1unhL6QEAveAM69dIpd9VkY4ZIqyxeQO6_uf-D-slzoStSJa3e7u9OGYuRdhztUBtkV9KtfSfiyFmqzGnw5Hln-qzBINAMkrfhTpZZB_1ZatiEXw/s1600-h/IMG_7621.JPG"><img style="WIDTH: 200px; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449265568154619602" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTUqDGdshGhb0MWmOE3WeVVEfXpQC1unhL6QEAveAM69dIpd9VkY4ZIqyxeQO6_uf-D-slzoStSJa3e7u9OGYuRdhztUBtkV9KtfSfiyFmqzGnw5Hln-qzBINAMkrfhTpZZB_1ZatiEXw/s200/IMG_7621.JPG" /></a><img style="WIDTH: 200px; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449265558033926034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizSwo-M_lOnyXXDBULBNnr3p84lVwugjBHDUZ05uHPILqYP-gkGv3u8Es_PDW8cFUCF5XuR9gcl2_Sj701xDBkoz6W82HO8VBQ_DwMYWma_6aqNGmi0mbC1YnZskdEWnW12fZpJaw3Gd4/s200/IMG_7624.JPG" /></p><div>Rellenamos la naraja con la crema de modo que sobresalga de la naranja los dos dedos que tenemos de sobrante de papel. Y a la nevera a enfriar.</div><div><p></p><p>Éste zumo se le añade a la crema.</p><br /><div style="text-align: center;"><img style="WIDTH: 200px; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449265549820952514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjskatbmQCN3vFuQxeCfyIDADhB7jXoBLSHr6RBLH5GYbk9CiFlEbGRpa5-Jd_R4w_Clhr4rpZul9bYRyRLi0rPsKsrMR3qJpZJ_u9CoGai7zmmKVcckgMubp6B7TmrUmeb8D1LNk9w0is/s200/IMG_7625.JPG" /></div><br /><br /><br /></div></div></div></div>Chicharrinhttp://www.blogger.com/profile/11334994105868624091noreply@blogger.com0tag:blogger.com,1999:blog-7704977549569843299.post-75312359650092501672010-03-16T09:00:00.000-07:002010-04-06T08:24:06.699-07:00Rulos de Pasta rellenos de pato al curry<b>Ingredientes:</b><br /><ul><li>Magret de pato.</li><li>Tubos de pasta.</li><li>Fideos chinos de arroz.</li><li>Curry.</li><li>Leche d coco.</li><li>Nata liquida.</li><li>Vino de arroz.</li><li>Salsa de pato pekin.</li><li>Ecalonias.</li><li>Bambú en conserva.</li></ul><div style="text-align: center;"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449263374410743618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHY7A9me5Y-_FfVGV7arDHhRTeREyrWpdWRfeqTIVavtQmjsOR2fPbFX_MqAmKEVHRBu-KykpOTvBtWvf1uO0QDanBi3wl6gKODdQXotJLrH9ON32Ow5_Tpra8wVzWDQIjm3eJi0Q7Hr4/s200/DSCN2870.JPG" /></div><p>Hevimos la pasta y se reserva.</p><p>Para el relleno se saca la grasa del magret de pato y se frie en una sartén para fundirla y conseguir aceite de pato. Una vez conseguida la grasa se sofrie la escalonia en ella.<br /><br /><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449263376264989698" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizwJgL_cVjDDTWEZUDlch-Rm8LGma69LeipZt2PZ6jRx6ShdcE_md6z_s99XCG38GDkxA3GCQ-4f-IT4ft-GySqHp_vo5waiB2_G-eY6xL3pNUHb_RAb0SAiyFQ5fMUN0HW0hQxctCuh4/s200/DSCN2873.JPG" /><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449263383018254674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiGyoNc0PQ8ASAdKxNuTOFJOIR2f4FuLEoI2w-kPAQs9xe27q6645crR0j00YMrmhQnX98QNktqZQt2jbrLlslx3xKRVA3vpC7i3V2O6qTodo88yMznL0LlVjmVSgyKhapadlD6UmfiA4/s200/DSCN2874.JPG" /><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449263833976462354" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcKuiWnoML5FaFygdFOB2NZNcDNU8TbkEbbYJtoU7xdlHFNeWm1h6v26lH3xODlZfErkQseU1FwxHw23iWnebNd9OosII3_01mItEshNV_7qNOS77r4e-GMaWEfCdsWD-S0lYtUquQgTk/s200/DSCN2880.JPG" /></p><p>Se pican las pechugas de pato y se frien con las escalonias y su grasa.El pato hay que cocinarlo muy poco. Añadirle medio vaso de vino de arroz, sal y pimienta y una vez se reduzca, añadimos la salsa de pato pekin y el bambú atrocitos.con esto conseguimos el relleno. Se rellenan los tubos de este relleno.</p><p><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449263402490557730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg31QX1lCrqk3WftJyaEbfn9BONWCAjTf1_0pZcYnCYNEafoxQ7ultfWW-2RNKlvf1ST1C6PB06_ksYoNe1vFZy60Eee8IlN_XvoPXl9fuQLvyvlALL7YsA8LBtS41r_FDtqkyr_6m5ZzM/s200/DSCN2875.JPG" /></p><p>Para hacer la salsa ponemos en un cazo la leche de coco, la nata, el curry y un chorrito de vino de arroz, sal y pimienta. y a reducir hasta conseguir la salsa.</p><div><div><p>Se frien los fidos en aeite muy caliente consiguiendo un efecto cortezas. Que son para decorar y de guarnición.</p><p> </p><p> </p><p> </p><p></p><div style="text-align: center;"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449263852499412978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6NIxwJmmK-0Qtxn4IZ5eFXy3Bz1ADdJfnK45LsBOGE4zL_D9LQU_OVGheMu81DIDNhfJzfcFxUDtJxZeyMEOS4mK_irP4H43elR9XucoxfdevPWAuRRlqV3SwkoYjqRU0TmNKRhUSpnE/s200/DSCN2889.JPG" /></div><br /><br /><p></p><p><br /></p><p><br /></p><p><br /></p></div></div>Chicharrinhttp://www.blogger.com/profile/11334994105868624091noreply@blogger.com0tag:blogger.com,1999:blog-7704977549569843299.post-59318177632739837822009-11-11T10:39:00.000-08:002009-11-16T11:25:57.188-08:00Albondigas con berenjenas<b>Ingredientes:</b><br /><br />Para la carne<br /><ul><li>1kg de terneras y cerdo mezclado</li><li>2 huevos</li><li>3 rebandas de pan de molde remojadas en leche</li><li>2 ajos</li><li>sal y pimenta</li></ul>Para la salsa<br /><ul><li>2 cebollas</li><li>lata de tomate triturado</li><li>pimiento rojo</li><li>pimiento verde</li><li>250 gr de guisantes</li><li>vino blanco</li><li>picada de avellanas, perejil, ajo y aceite</li></ul><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR5rL0DSNy9sJdwBgRwdcShNcBjJ5o5vrLBj4lqLLPg9qtwpe_HsvAtCNRXjzypWbkdZ_g13Mt7oXCvyDWlhiUcsgAUYehXXmC6_6Rnszf2zpNwb2WCxLZufAzO7gN2l_mRIQ-uPPYvfFa/s200/IMG_7395.JPG" alt="" id="BLOGGER_PHOTO_ID_5402935759119433586" border="0" style="cursor: pointer; width: 200px; height: 133px; " /><div><br /><b>Preparación de las berenjenas:</b><br />Cortamos las berenjenas a tacos gordos y las ponemos en un recipiente con agua para que chupen el agua y no el aceite cuando se frian. Así no quedaran aceitosas. Las enharinamos y las freimos hasta que estén doraditas.<div><br /><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-SujKf46roZSb7sX8l5YiBMJPuK-Hj1L1tTLGoFfY9MSWOuaebwE_c7pq9M0VP8FYLwGkFNjeJCGgj2C7QOttQRilVTDKomI1oxZuutyPqbSfT_DCquzFm45aoAIXteG2HqChnUfUlnLB/s200/IMG_7396.JPG" alt="" id="BLOGGER_PHOTO_ID_5402935759468375058" border="0" /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihO762Z69gQ0oXg3mnsXXUN6u6RIK5WNAsk3jrh48Cxpkli_A41u-R2-3zbfFcnd85sFWagT5qXo2fvPyY9mdv-Mx49OqQjNvVFb11spnmwj5Fbg7lDbkse7ij2wvsqvWMa9jlTkzN3KMF/s1600-h/IMG_7405.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihO762Z69gQ0oXg3mnsXXUN6u6RIK5WNAsk3jrh48Cxpkli_A41u-R2-3zbfFcnd85sFWagT5qXo2fvPyY9mdv-Mx49OqQjNvVFb11spnmwj5Fbg7lDbkse7ij2wvsqvWMa9jlTkzN3KMF/s200/IMG_7405.JPG" alt="" id="BLOGGER_PHOTO_ID_5402936107355159554" border="0" style="cursor: pointer; width: 200px; height: 133px; " /></a></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihO762Z69gQ0oXg3mnsXXUN6u6RIK5WNAsk3jrh48Cxpkli_A41u-R2-3zbfFcnd85sFWagT5qXo2fvPyY9mdv-Mx49OqQjNvVFb11spnmwj5Fbg7lDbkse7ij2wvsqvWMa9jlTkzN3KMF/s1600-h/IMG_7405.JPG"></a><br /><b>La salsa:</b><br />Picar la cebolla y los pimientos y sofreirlos. A medio sofreir poner el tomate sal y azucar para contrarestar la acidez del tomate y vino. Una vez bien sofrito pasamos por la trituradora y luego tamizamos la salsa para que quede fina. Se sigue reduciendo y se le añade el resto del vino.<br />Echamos unos minutos los guisantes para que se vayan cociendo...digamos que 5.</div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3XcZZbOBtf44M1sPD6RN01tt2Nv1hU6DfAmIUF8U_fOkzSU8x9mDVAAvn3Pyjv8jkR2xSBRdJjJ71MrvrclopWggZOhUuZfOrXjZG6nGUOO1pPcWCv4grSVxhB96frcEl1WPrFu6BCLg9/s200/IMG_7406.JPG" alt="" id="BLOGGER_PHOTO_ID_5402936112715132754" border="0" style="cursor: pointer; width: 200px; height: 133px; " /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHF4k5RVX15EJeLb-gOJ_kqXfeBj9QDUXM3IZOurQhAPri6aKH1c1RLsPL6YmGW1aZ03CW-I0eOKZJ43u4kkW-FHGbcRoR0PB7uT4Qy-Hrq8ljT7pjiduzUiD3Hw2_Yvh_VBe4x-sMqX4g/s200/IMG_7407.JPG" alt="" id="BLOGGER_PHOTO_ID_5402936119090413266" border="0" style="cursor: pointer; width: 200px; height: 133px; " /><br /><br /><b>Preparación de la carne:</b><br />Para preparar la carne picada se pone en un recipiente grande y se le mezcla el ajo y perejil, el huevo, el pan remojado en leche, sal y pimienta y se amasa todo hasta que quede homogeneo. joder esto está llegando a un nivel casi profesional, quien nos a visto y quien nos ve. Si la masa de carne con todo queda un poco blanda le ponemos un poco de pan rallado y ya ta apañado. Una vez todo mezclado hacemos las pelotas, con las manos señores¡¡¡¡ evitar hacerlas con los sobacos hingles u otras partes que mejor no nombrar, con las manos en mejor. Enharinar las pelotas y las freimos.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij05AcsWQMnAYW2JU76DMvUJnIbNZUZIodwcbesX4SsPMRXkwAuIv1iszEISIVcp5rulDfuiRr3Ui7EjyMZuQshJBIOQUprpHSWf25Qn4dopbqvkwG-7z-BMWThr6q83rw5GjcFZg0CnFp/s1600-h/IMG_7398.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij05AcsWQMnAYW2JU76DMvUJnIbNZUZIodwcbesX4SsPMRXkwAuIv1iszEISIVcp5rulDfuiRr3Ui7EjyMZuQshJBIOQUprpHSWf25Qn4dopbqvkwG-7z-BMWThr6q83rw5GjcFZg0CnFp/s200/IMG_7398.JPG" alt="" id="BLOGGER_PHOTO_ID_5402935763131926770" border="0" style="cursor: pointer; width: 200px; height: 133px; " /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU8ZNtDS4QhAp2tw2c_qMh_Dfn2eG75kbaAt7nzJt-tNF2fXWnwgyvNiEiwXx7wMSK4pES4GGMzrFteb_ngY0LYP7WvLg1kTIFmkPQzjSSddzl7i44f-8engL6PGea_KjrrVferMfo3L2I/s1600-h/IMG_7400.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU8ZNtDS4QhAp2tw2c_qMh_Dfn2eG75kbaAt7nzJt-tNF2fXWnwgyvNiEiwXx7wMSK4pES4GGMzrFteb_ngY0LYP7WvLg1kTIFmkPQzjSSddzl7i44f-8engL6PGea_KjrrVferMfo3L2I/s200/IMG_7400.JPG" alt="" id="BLOGGER_PHOTO_ID_5402935771993458754" border="0" style="cursor: pointer; width: 200px; height: 133px; " /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdo_AwHWeuVj2DgbZoso4-wJwIxIjpsua5W7Apg8iRLSyQnHIkqruuQVRuYUhKb4mXjICrUBtU0QG9NydP_ztOCTNLXZgTol08y2zGHE6w2k7GuJFqatoGbtgqd2m8aRxf8BWgy9zNlXkf/s1600-h/IMG_7404.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdo_AwHWeuVj2DgbZoso4-wJwIxIjpsua5W7Apg8iRLSyQnHIkqruuQVRuYUhKb4mXjICrUBtU0QG9NydP_ztOCTNLXZgTol08y2zGHE6w2k7GuJFqatoGbtgqd2m8aRxf8BWgy9zNlXkf/s200/IMG_7404.JPG" alt="" id="BLOGGER_PHOTO_ID_5402936108304668498" border="0" style="cursor: pointer; width: 200px; height: 133px; " /></a><br /><br />La Picada:<br />La picada como su propio nombre indica consiste en picar con una picadora avellanas, ajo, perejil,y un poco de vino blanco.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgco4mKxtElo-VkUOyJQDaSlkXyX9wTO2ZrNQLJkO3zACN7vnFNeVj4izO7iCN2FY8kYhbr_AOt3E0JwAY7HUeeZp3lLzVWi2dHIBPJxL_i7dBAB1TYomW9u54wvzPq84-pv167md2ohMVZ/s1600-h/IMG_7403.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgco4mKxtElo-VkUOyJQDaSlkXyX9wTO2ZrNQLJkO3zACN7vnFNeVj4izO7iCN2FY8kYhbr_AOt3E0JwAY7HUeeZp3lLzVWi2dHIBPJxL_i7dBAB1TYomW9u54wvzPq84-pv167md2ohMVZ/s200/IMG_7403.JPG" alt="" id="BLOGGER_PHOTO_ID_5402936103061821666" border="0" style="cursor: pointer; width: 200px; height: 133px; " /></a></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgco4mKxtElo-VkUOyJQDaSlkXyX9wTO2ZrNQLJkO3zACN7vnFNeVj4izO7iCN2FY8kYhbr_AOt3E0JwAY7HUeeZp3lLzVWi2dHIBPJxL_i7dBAB1TYomW9u54wvzPq84-pv167md2ohMVZ/s1600-h/IMG_7403.JPG"></a><br />Cuando tenemos la salsa ya lista echamos las albondigas y las cocemos un ratito para que cojan sabor digamos también que 5 minutos, luego incorporamos las berenjenas fritas y lo dejamos cocer todo otros cinco minutos. Después incorporamos la picada y le damos un hervor durante 3 minutillos...listo para comer.<div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4fn6lYM6DTnbpCsGAwKrcRT3Dh55ewJwP0UCYGPyGShP5BK3kMfaMpR1F7uPR8npqSJdOtOx4Nlrq9oFErUlrvE9L0BrfYArotnJWwcwFCgAnc5ZAni2Ci7xhjyWpa9LzG3sSdrGUtCov/s1600-h/IMG_7409.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4fn6lYM6DTnbpCsGAwKrcRT3Dh55ewJwP0UCYGPyGShP5BK3kMfaMpR1F7uPR8npqSJdOtOx4Nlrq9oFErUlrvE9L0BrfYArotnJWwcwFCgAnc5ZAni2Ci7xhjyWpa9LzG3sSdrGUtCov/s200/IMG_7409.JPG" alt="" id="BLOGGER_PHOTO_ID_5402936976318123826" border="0" style="cursor: pointer; width: 200px; height: 133px; " /></a></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7704977549569843299.post-22767809517794364162009-11-04T10:43:00.000-08:002009-11-05T09:52:27.524-08:00Solomillo de cerdo con castañasIngredientes:<br /><br />Para cuatro personas<ul><li>Solomillo 800gr por persona</li><li>5 Chalota</li><li>Bobril (concentrado de carne)</li><li>1 vaso de oporto</li><li>2 manzanas</li><li>Mantequilla</li><li>1/2 kgCastañas</li></ul><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAPNzRJ_zjkOlS2kQZaxymQEA-ZUaC0VE_CGvq3iliRTjoDNC4K67hCu091pAg-TpPlKXu80GJVons6DhTHWDAGLrsOOqbDkRFHiQJi9aDLloj6VQc-fUGoQCE4XG_apj0NC8-o74m3bWV/s1600-h/IMG_7379.JPG"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAPNzRJ_zjkOlS2kQZaxymQEA-ZUaC0VE_CGvq3iliRTjoDNC4K67hCu091pAg-TpPlKXu80GJVons6DhTHWDAGLrsOOqbDkRFHiQJi9aDLloj6VQc-fUGoQCE4XG_apj0NC8-o74m3bWV/s200/IMG_7379.JPG" alt="" id="BLOGGER_PHOTO_ID_5400347869234891906" border="0" /></a><br />Ya estamos de vuelta con más ganas que nunca y con más recetas...bueno eso de más ganas...hoy tenemos a una baja don Ruco y dos nuevas incorporaciones el Gran Chef Boil que retoma las clases y Carlos el de las judias verdes.<br /><br />Bueno, espero que disfruteis y nos sigais con la misma ilusión que retomamos este 3 er curso.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIbGcUpsoWWJASMEyK3OI7C9rChZwdH9e6irebMzTONy-fqI2MI6Du9lFcUSpuHTjUL8OWyVpuLbPVv04N0S4BgLWjJM7u-eKnC2jtxuhtFIzadEBmTOXeIDQ6NWkP_3loyDH5Pqt4eK8t/s1600-h/IMG_7382.JPG"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIbGcUpsoWWJASMEyK3OI7C9rChZwdH9e6irebMzTONy-fqI2MI6Du9lFcUSpuHTjUL8OWyVpuLbPVv04N0S4BgLWjJM7u-eKnC2jtxuhtFIzadEBmTOXeIDQ6NWkP_3loyDH5Pqt4eK8t/s200/IMG_7382.JPG" alt="" id="BLOGGER_PHOTO_ID_5400347879209545938" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpun8n8SiCEApN3oAVBsqPp2AatqjxvKLMZzgAWDkhTmbkk8zzyAruT5tFJCv2JXYoEevFzd3V0_dArW2vRVT_OpikFFovlNiy3NttZRV4eOdwf0DIL4nPDj9oz31U1bsYE3Y4w5ZHRrR2/s1600-h/IMG_7380.JPG"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpun8n8SiCEApN3oAVBsqPp2AatqjxvKLMZzgAWDkhTmbkk8zzyAruT5tFJCv2JXYoEevFzd3V0_dArW2vRVT_OpikFFovlNiy3NttZRV4eOdwf0DIL4nPDj9oz31U1bsYE3Y4w5ZHRrR2/s200/IMG_7380.JPG" alt="" id="BLOGGER_PHOTO_ID_5400347876072564162" border="0" /></a><br /><br /><br />Empezamos:<br />Hervimos las castañas para que se puedan pelar bien(tener en cuenta que las castañas han de estar un poco secas para que se puedan pelar) y queden blanditas para después poder hacer el pure. Cuando están hervidas echamos la manzana y la hervimos 3 o 4 minutos. Lo apartamos.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Jx6JV5Y_oGGTILZHf-DBewZHRYmmBjfR6Y5oGy8dIVXG_Kf-UZhR5H3VMncU_scZ-youlhyphenhyphenQswrX9f0QzRvBfSgnXcgKeclnsN2PUvS5SM-XCVgpUqti2ur0J7Pek5LAFq2rhMPYSrdY/s1600-h/IMG_7385.JPG"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Jx6JV5Y_oGGTILZHf-DBewZHRYmmBjfR6Y5oGy8dIVXG_Kf-UZhR5H3VMncU_scZ-youlhyphenhyphenQswrX9f0QzRvBfSgnXcgKeclnsN2PUvS5SM-XCVgpUqti2ur0J7Pek5LAFq2rhMPYSrdY/s200/IMG_7385.JPG" alt="" id="BLOGGER_PHOTO_ID_5400347882817925922" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjHB7kkZE2PIQ-jh_uLBcC7Anem9k5v1tmuqtiAZxehqJ39Z3h773Lw0YTNxpUo1q2mKcyHANwZlTNLCelpI7xO8FJHn5J69Z9X9GStWxNApbTKfu0KsYSJBsNXFRD4FOQThRs8ga2ySLV/s1600-h/IMG_7384.JPG"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjHB7kkZE2PIQ-jh_uLBcC7Anem9k5v1tmuqtiAZxehqJ39Z3h773Lw0YTNxpUo1q2mKcyHANwZlTNLCelpI7xO8FJHn5J69Z9X9GStWxNApbTKfu0KsYSJBsNXFRD4FOQThRs8ga2ySLV/s200/IMG_7384.JPG" alt="" id="BLOGGER_PHOTO_ID_5400347879056176338" border="0" /></a><br /><br />Freimos el solomillo en un poquito de mantequilla. Lo dejamos al punto porque luego le daremos un golpe de fuego más con la salsa.<br /><br />Picamos la chalota y la rehogamos en la misma mantequilla de los solomillos cuando esté dorada le agregamos una cucharada de Bovril. Esperar un minuto y añadir el oporto, podemos alargar la salsa con el agua de las castañas hervidas.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRjb9RAFhYGJ2yMLpOJuxEc1DP8jjEz_wepQuyjRul67fMOpjkDQz4jtMaz4jdXzAP7w628WtBVVjFEe8iGdrc1C7sMFf1KT91FsJ_hsQaH1AAcDNIR2qwDO1EaqGIIBsdtrfHCGDaHHEt/s1600-h/IMG_7390.JPG"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRjb9RAFhYGJ2yMLpOJuxEc1DP8jjEz_wepQuyjRul67fMOpjkDQz4jtMaz4jdXzAP7w628WtBVVjFEe8iGdrc1C7sMFf1KT91FsJ_hsQaH1AAcDNIR2qwDO1EaqGIIBsdtrfHCGDaHHEt/s200/IMG_7390.JPG" alt="" id="BLOGGER_PHOTO_ID_5400348251383088978" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMJVUdEOk0vskuOusLuRnx4YqqNciLk0NrKSo7EXml5vw5p7arC88JoTfYDlQr_Y0aBAPwmW_jg3r-zat0F7PoW8a0H1m5DkmA37bq9_is7dmD9_0fxUm4MWlAIJxY5AbyuQWELdttaB4O/s1600-h/IMG_7386.JPG"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMJVUdEOk0vskuOusLuRnx4YqqNciLk0NrKSo7EXml5vw5p7arC88JoTfYDlQr_Y0aBAPwmW_jg3r-zat0F7PoW8a0H1m5DkmA37bq9_is7dmD9_0fxUm4MWlAIJxY5AbyuQWELdttaB4O/s200/IMG_7386.JPG" alt="" id="BLOGGER_PHOTO_ID_5400348246852066130" border="0" /></a><br /><br />Pasamos por el pasapure o trituramos las manzanas y las castañas hasta conseguir el puré. Añadimos un poco de mantequilla para que quede un poco más suave y cremosa.<br /><br />Para guarnicion salteamos en una sartén con mantequilla castañas ya hervidas y enteras.<br /><br />Añadimos el solomillo a la salsa de la chalota y lo dejamos un minutillo para que coja el gustito de la salsa.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjImlk85bME2x8kxKH0RwYErt2cGGxhFa-au0avLxg_jQb3Al7DjvVMOwHGz6MBd-p_7wvxdLokps0TfahDkrrXVEqTOrxofZTFt1CxPfrao-B5E999-GSqQtLL755h4SHNBKjXLrzoPXur/s1600-h/IMG_7388.JPG"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjImlk85bME2x8kxKH0RwYErt2cGGxhFa-au0avLxg_jQb3Al7DjvVMOwHGz6MBd-p_7wvxdLokps0TfahDkrrXVEqTOrxofZTFt1CxPfrao-B5E999-GSqQtLL755h4SHNBKjXLrzoPXur/s200/IMG_7388.JPG" alt="" id="BLOGGER_PHOTO_ID_5400348248713742242" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6QMbKqfhHRAZxrT9NZf_NcMGleTrZ47xIxlIUfc0aKRDIqN7PH6Jj-5qnUFyW2Q7WWBCgqI4DxXk37it0gv5bS9x7s7oossHr0xR8CMxKnZNDk1o2OhepeJ81WKnrp35z4EBYHPBR_mRa/s1600-h/IMG_7392.JPG"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6QMbKqfhHRAZxrT9NZf_NcMGleTrZ47xIxlIUfc0aKRDIqN7PH6Jj-5qnUFyW2Q7WWBCgqI4DxXk37it0gv5bS9x7s7oossHr0xR8CMxKnZNDk1o2OhepeJ81WKnrp35z4EBYHPBR_mRa/s200/IMG_7392.JPG" alt="" id="BLOGGER_PHOTO_ID_5400348255757032194" border="0" /></a><br /><br />Ahora emplatamos el solomillo, el pure y las castañas enteras de guarnición. Con el puré de castañay dos cucharas, damos forma de croquetilla o también llamada "cañel" o algo así...es que somos de ciencias!!! Bon ProfitUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-7704977549569843299.post-8033806034160162502009-04-29T11:47:00.000-07:002010-03-16T09:36:02.768-07:00Decoraciones<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPrnAPWUGzvpPe0a-RFRO0qHGMkGp4PPUSRHnZUDzJ0cSmDjhgTM6ig5fCuRPIEwBjSKsMf2VQaAWpADCgEZSbL3s6mW07iKsknMm0_-QbfZVjwjAsXHX8x24aLzykLaTC_9m0THjUG_0i/s1600-h/IMG_6698.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPrnAPWUGzvpPe0a-RFRO0qHGMkGp4PPUSRHnZUDzJ0cSmDjhgTM6ig5fCuRPIEwBjSKsMf2VQaAWpADCgEZSbL3s6mW07iKsknMm0_-QbfZVjwjAsXHX8x24aLzykLaTC_9m0THjUG_0i/s200/IMG_6698.JPG" alt="" id="BLOGGER_PHOTO_ID_5330187484979785170" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVrvMZtQgdEBSr_17p-cDZPiJn6qYlANaFAMrCXMK6IEz4XtUNXM6ZpMaav6DQsPQJ0zjU08GO1nJqqiGLNDBqhMp_pmtuwHVdkMvsEcS1JVN7Q1YX25AUFzxExEczIVc-su_TpvPlVO2r/s1600-h/IMG_6696.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVrvMZtQgdEBSr_17p-cDZPiJn6qYlANaFAMrCXMK6IEz4XtUNXM6ZpMaav6DQsPQJ0zjU08GO1nJqqiGLNDBqhMp_pmtuwHVdkMvsEcS1JVN7Q1YX25AUFzxExEczIVc-su_TpvPlVO2r/s200/IMG_6696.JPG" alt="" id="BLOGGER_PHOTO_ID_5330187371635400770" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfaQa7u2kzctmdyY8-xstem1fa6DS8zjbuTd7rvfWJnJYtWg2RE0-7PjWBfyOerZfWh5RlzrKo5IRZoA7W2DvBAWR6Y17ObHNBODYZyg48JIRowuS-HwwTHLG2TY387z9v5Rf1MNWsQf7U/s1600-h/IMG_6694.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfaQa7u2kzctmdyY8-xstem1fa6DS8zjbuTd7rvfWJnJYtWg2RE0-7PjWBfyOerZfWh5RlzrKo5IRZoA7W2DvBAWR6Y17ObHNBODYZyg48JIRowuS-HwwTHLG2TY387z9v5Rf1MNWsQf7U/s200/IMG_6694.JPG" alt="" id="BLOGGER_PHOTO_ID_5330187370597233698" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYacrjfjA8ok_Vt44mqiI8-QWmML-rxosSHUOyZVbXo9tWmsSEDfUoW1LyvfkXUrboy9oz7eWhW7CkgRpv5vrKwdWBs0URPfL2Ol1R-zjF20HK9xFUF9u_UYgvi2qY9FKcpRYYcEF9MFFw/s1600-h/IMG_6693.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYacrjfjA8ok_Vt44mqiI8-QWmML-rxosSHUOyZVbXo9tWmsSEDfUoW1LyvfkXUrboy9oz7eWhW7CkgRpv5vrKwdWBs0URPfL2Ol1R-zjF20HK9xFUF9u_UYgvi2qY9FKcpRYYcEF9MFFw/s200/IMG_6693.JPG" alt="" id="BLOGGER_PHOTO_ID_5330187366191073170" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjah5XatrJ_Yg5OovsQ0PooQ-5ZMhBzggIbbUVL1VLPISJISaZq0b7RcBjzypT5Zn9dk5Ccx1ox6N0bjDvubL5a3EU9YQbAwbEQkVKVGcS9BDk-dJYbsJ9fFymZGgr1WSl_oLBbKhTE9ifS/s1600-h/IMG_6692.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjah5XatrJ_Yg5OovsQ0PooQ-5ZMhBzggIbbUVL1VLPISJISaZq0b7RcBjzypT5Zn9dk5Ccx1ox6N0bjDvubL5a3EU9YQbAwbEQkVKVGcS9BDk-dJYbsJ9fFymZGgr1WSl_oLBbKhTE9ifS/s200/IMG_6692.JPG" alt="" id="BLOGGER_PHOTO_ID_5330187365441198834" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8TpztN9kpfcLPMCwTNGqkkPixltqOHqF3eqy1N8hs0h-3UkqqRskcjpi5npQCfDhoZ2DTy_Aj5NSCwg20KiqoiJXzyMeBU9bNs5ybB9WLjmdrLAGqZhFe71nKsjrooSWGUlmzwE6hm0Wn/s1600-h/IMG_6687.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8TpztN9kpfcLPMCwTNGqkkPixltqOHqF3eqy1N8hs0h-3UkqqRskcjpi5npQCfDhoZ2DTy_Aj5NSCwg20KiqoiJXzyMeBU9bNs5ybB9WLjmdrLAGqZhFe71nKsjrooSWGUlmzwE6hm0Wn/s200/IMG_6687.JPG" alt="" id="BLOGGER_PHOTO_ID_5330187363729642450" border="0" /></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7704977549569843299.post-82242442262609671252009-04-29T10:32:00.000-07:002010-04-06T08:03:59.884-07:00Ensalada de lentejas con codornices escabechadas y crujiente de jamón<span style="font-weight: bold;">Ingredientes:</span><br /><br /><ul><li>Codornices escabechadas (<a href="http://lacocinaderamonet.blogspot.com/2008/01/picantones-en-escabeche.html">ver receta</a>)</li><li>Lentejas</li><li>Zanahoria un poco cocida...al dente vaya<br /></li><li>Guisantes</li><li>Endivias</li><li>Kuikas o mandarinas chinas</li><li>Jamón serrano en lonchas</li><li>Vinagreta a base del escabeche de las codornices.</li></ul><div style="text-align: center;"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoNjYKwce0b_bqvXkJ4kQavDC4SuMBSckkQpdPzwxVFxdtYDOzi8eg3maPByk0U3w1UNb5yyWtPfg_jdZuLf5WrtuRsjyoDi_hHrCWTH62_FAK96TDcVKwabEqzlwxSelyg2Gn5zj5lwPd/s200/IMG_6688.JPG" alt="" id="BLOGGER_PHOTO_ID_5330186960072809650" border="0" /></div><div><br /></div><div><br />Lo ideal utilizar las lentejas pardinasa hechas en casa, pero un buen bote de lentejas te saca de un apuro.<br /><br />Se corta la zanahoria a cuadraditos y se mezcla con las lentejas, el maiz y los guisantes.<br /><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBqUnVt4l3555NQYm-bJXoWA6gmmM816Bw_zaOtgvgZsUpfqrrvpJ-2I0W26La_UQtukAVJXKWv_w4XIsyPII-qbDzrg9W4CBsBkTDTbxkwH0ySADGCK7hGtge55XXDQoVS0kcFHwQnn34/s200/IMG_6699.JPG" alt="" id="BLOGGER_PHOTO_ID_5330186844410437906" border="0" /><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjnz2HI2hbkjbzFnup6vsDW8SS7CqC0Aiwm64mTO6fb5Euakz-fh7xSBbr4ZwFT2hHWwTa2UF1lZcufpGu7kkAM4TumVd40_1EyOMWsbaRgrmrkV415Uv_yTqA62b9OTSpYjIGd6OkCer2/s200/IMG_6701.JPG" alt="" id="BLOGGER_PHOTO_ID_5330186842567478322" border="0" /><img style="cursor: pointer; width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyIH8xal3tjp1KKIRzfHh4ESnN7BSUUwIexs6AjVn35E1hVOpLhX0iWy-mwi0cr_fcKIvW6WHxhfc3oBZSHjzM18t14tZzNCk27nkDNwsJ4yMtbH-0vNC0kdLUMGyy4jh81DgMbvIKqBjS/s200/IMG_6702.JPG" alt="" id="BLOGGER_PHOTO_ID_5330186837074719634" border="0" /></div><div><br />Por otro lado limpiamos las codornices, quitando las pechuguitas y los muslitos. Pasamos por el turmix la salsa en escabeche para que quede como una vinagreta y la tamizamos.</div><div><br /></div><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTWjW9I8X9Cl0jIQSmT0CpEuZnziZKMOpsZqiH842bId_1o3TIAbS-iU2fiokiWn5x_l5Cd2Vs55Vkak5v8D3T_pDFQSLdRSl7CpqF9IK0CN4YjnvlkYJTg6Y77WHdn2jJwDu1WypDKeNC/s200/IMG_6703.JPG" alt="" id="BLOGGER_PHOTO_ID_5330186834396956786" border="0" /><br /><br />Ponemos las lonchas de jamón en un plato bien estendidas y las cubrimos con otro plato para que cuando las metamos en el micro no se ricen y queden bien planchaditas.<div><br /><div><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVerthmNWWuTXftczNVicM8ATjy_q8hiNJ4RFE0KnnZSCfBXFUTqE-xNq98hWQSsxaUozHcmtEDjARhHOwio3tn6HMaAENDTKuWc6Vi01CD3oLdSUIdapMtFRVPBf_3Bp8FP2qoB2p8Jrl/s200/IMG_6706.JPG" alt="" id="BLOGGER_PHOTO_ID_5330186610807670242" border="0" /> </div><div><br /></div><div>Un minutillo más o menos hasta que se seque y quede crujiente. También se puede hacer en el horno, que siempre saldrá más crujiente. La temperatura ha de ser muy baja (70º) y un tiempo de unos 25 minutos, para que se vaya secando poco.</div><div><div><br />Para montar el plato, utilizamos un molde, si no tenemos siempre podemos cortar secciones de una botella de agua de plástico de 1,5 litros.</div><div><br /></div><div><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_qK51aTg0xYM8mF9WsCkTx_Iz3e4M1AanhhMEhPOrTQ4avGmxp4eOhqGY5i2YQbOO8zSU6rnhzl9GlV6Iym4tjgU1B3LO88DQf_y77tD6RGsgwMk_35vgf2d19R0DYhzH2z1cYmsjW6ik/s200/IMG_6715.JPG" alt="" id="BLOGGER_PHOTO_ID_5330186612697757138" border="0" /></div><div><br /></div><div>Rellenamos el molde con las verduras y colocamos las codornices que hemos calentado un poco junto con la salsa vinagreta también templadita.</div><div><br />Decoramos con unas hojas de endívias, los kuikas y finalmente el crujiente de jamón.<br /><br />Una ensaladita templada mu rica ahora que llega el veranito.<div><br /></div><div><br /></div><div><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc-8pgWk8Fb2wrpTyIIfPhFj-Qtt5wsePTIhiIs_pYMhdifmeM7wtFhz7N0oDfMooBVug8IPLWRV5hnirfBLCVB4UA6b_39Y1wOXNHzeczvZi8VHJKQk9w-WCWLM8q0pK1uiW3kwVVHQcx/s200/IMG_6721.JPG" alt="" id="BLOGGER_PHOTO_ID_5330186607187527938" border="0" /></div><div><br /></div><div><br /></div><div><br /><br /><br /><br /><br /><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTzb6qu0eMuz38i8mphaB1H7SrA21L6ifFnChbCXMK1FJl0MC0qulCErdvu6RRMDGBFDw-U2s48GB6mHYg8i6LyD7Yo3eTLca73ylLUeTZ4H_T2sme7S0XE1tm48_ZIiUpQ2ThMKoPYga8/s200/IMG_6718.JPG" alt="" id="BLOGGER_PHOTO_ID_5330186607949439426" border="0" /><br /><br /><br /><br /><br /><br /></div></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7704977549569843299.post-85575350074719376922009-04-29T08:21:00.001-07:002009-04-29T08:41:21.007-07:00Pelarse el fuet<div>Abrimos nueva sección de trucos!!!</div><div><br /></div><div><b>Hoy con todos ustedes como pelarse el fuet!!!</b></div><div><br /></div><div>Todos sabemos lo difícil que es a veces pelar un fuet, sobretodo si está sequito. Pues el truco está en mojar bien la piel del fuet (la del fuet solo) y estirar del pellejo (insisto,la del fuet solo).</div><div>Vereis lo fácil que se pela uno el fuet.</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1DvOtG9q37nQCiv3KODUqdYdvUquTPpOtBaf8XQp-_uHRiq1v9q5ljsb_msTtF2lwBijNhxMrlOQKJG-XvKmCaq78hPlMvxOb2MbQR_5n08ATheSN15tZzHpzUCe0xurKaWbmFfSCIzMw/s1600-h/IMG_6657.JPG"><img style="cursor: pointer; width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1DvOtG9q37nQCiv3KODUqdYdvUquTPpOtBaf8XQp-_uHRiq1v9q5ljsb_msTtF2lwBijNhxMrlOQKJG-XvKmCaq78hPlMvxOb2MbQR_5n08ATheSN15tZzHpzUCe0xurKaWbmFfSCIzMw/s200/IMG_6657.JPG" alt="" id="BLOGGER_PHOTO_ID_5327605405141364994" border="0" /></a><div><br /></div><div>Acordaros de lavarse bien las manos antes de tocar cualquier fuet!</div><div><br /></div><div><br /></div>Chicharrinhttp://www.blogger.com/profile/11334994105868624091noreply@blogger.com0tag:blogger.com,1999:blog-7704977549569843299.post-58196585205279968802009-04-22T10:34:00.000-07:002009-04-29T08:37:07.569-07:00Raviolis caseros<div><b>Ingredientes</b>:</div><div><br />Pasta:<br /><ul><li>500gr harina</li><li>4 huevos</li><li>4 cucharadas de aceite</li></ul><div><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8iVaoY_stwQNtsdHGdcUygB6YBFH7Qp8GiKVoASYAQyAMQ0XgwrfnAKhoRYEyTL7e-mUCaCYOtNMelMFY2943Dg5Fw29ShGEbHf5rl6CkUCD87xK8VgQSpDwQjSXeT1Fx4UxkV58HhFuI/s200/IMG_6658.JPG" alt="" id="BLOGGER_PHOTO_ID_5327605398971965826" border="0" /></div><div><br /></div>Relleno:<br /><ul><li>300gr carne de cerdo</li><li>mozzarela o queso suave</li><li>sal, pimienta y nuez moscada</li></ul>Salsa como carbonara:<br /><ul><li>bacon</li><li>nata liquida</li><li>yema de huevo</li><li>queso</li></ul><div><img style="cursor: pointer; width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTvfw0fnx7xg_tRwahwA_xU1kiU618zaTB8lyTka3BAQVMk0w8JB5H4tDVyrOEWBaPtZhIaC3VA7Oqh7Oi6x43FJiwLzEQBjijdvhGpkeEzoeBqVTtQSdsVKlWhnM6Fiv56q41I8qk9qw5/s200/IMG_6659.JPG" alt="" id="BLOGGER_PHOTO_ID_5327605401190298866" border="0" /></div><div><br /></div><b>Pasta</b></div><div>Ponemos la harina en un recipiente y hacemos un agujero en el centro comúnmente llamado volcán. En el agujero ponemos 4 huevos y 4 cucharadas de aceite de oliva.</div><div>Amasamos hasta obtener una masa dura (no poner nunca agua).<br />Amasar mucho rato cuesta mucho es dura, hasta que se vea bien amasada y lisa. Si se deja reposar unos 30 minutos mejor!.</div><div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHQbvGv5RSmrA0fLveHuh0e_DVbX8eS0P7w4lRdy_a7h9t2IsURbGR0JQuvbkW0fAeLPfCdBCUlBdzccxiY85rLE63T5BSrN_pHiyaXSgNnFamcvU6pc6XVSK1ufMDh0xsdoCY1pvL06Sp/s1600-h/IMG_6660.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHQbvGv5RSmrA0fLveHuh0e_DVbX8eS0P7w4lRdy_a7h9t2IsURbGR0JQuvbkW0fAeLPfCdBCUlBdzccxiY85rLE63T5BSrN_pHiyaXSgNnFamcvU6pc6XVSK1ufMDh0xsdoCY1pvL06Sp/s200/IMG_6660.JPG" alt="" id="BLOGGER_PHOTO_ID_5327605396606875986" border="0" style="cursor: pointer; width: 200px; height: 134px; " /></a><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYwbqoSeaG3GejeOdADgtRHHtlj1TqbNfulk2UpuhUY3yUeY8ph1wTdzqNQXrGfkKEoirVctiEHdpyuI9zcBB_mPcmsmGXfzkg6zfITCRQgqYzZsH9_E07waNg70M2uGY1zfhHXOHsGcQ/s200/IMG_6661.JPG" alt="" id="BLOGGER_PHOTO_ID_5327605389764534354" border="0" style="cursor: pointer; width: 200px; height: 134px; " /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS9iWbGjd9xyQwFDcWcVZZNcPn3Z054YDromly9NuohpH4XtHuJGJjvRngEj5blJcRC_DSyGNmIqeOpjea_XwopkbAjR5QzjwLf2zr0fS186H3QnkHG6hkInoZ5T6BaLJROtjVmlhJ9caM/s200/IMG_6663.JPG" alt="" id="BLOGGER_PHOTO_ID_5327604853551125362" border="0" style="cursor: pointer; width: 200px; height: 134px; " /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold; ">Relleno</span></div><div>Mientras podemos preparar la mezcla de la carne, que no tiene más secreto que merzclar bien los ingredientes hasta que quede bien ligada la carne con el queso.</div></div><div><div><br /></div><div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRjYLPNEKMS-ftfcMJXGOFubioTykWg31BUZYy5adnB9AAVRQnqUI7JSF83EP7T3lc7jAyJa3qY5L7onZFuKmWRYMc-4DnSUfgJ3wo9ZZdRAR-iNP73YzpR071zwWonodKFer9yLXOa6FP/s1600-h/IMG_6665.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRjYLPNEKMS-ftfcMJXGOFubioTykWg31BUZYy5adnB9AAVRQnqUI7JSF83EP7T3lc7jAyJa3qY5L7onZFuKmWRYMc-4DnSUfgJ3wo9ZZdRAR-iNP73YzpR071zwWonodKFer9yLXOa6FP/s200/IMG_6665.JPG" alt="" id="BLOGGER_PHOTO_ID_5327604851681652770" border="0" style="cursor: pointer; width: 200px; height: 134px; " /></a><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSyW9eJDqfPvmsgE9z8MSVSKg9v4sWds_5NfMuJ2xCcILG9I2okyYMtATm35Sfi6dKCvE0sp5oerG4rd0K6iuHGOEwUcEvWaMI7ibfV0zjbydgjY9RWsI2l4t7Q6umB-lREa0w4uIkAC8g/s200/IMG_6666.JPG" alt="" id="BLOGGER_PHOTO_ID_5327604851141340034" border="0" style="cursor: pointer; width: 200px; height: 134px; " /></div><div><br /></div><div>Cuando tenemos la masa lista después de esa media horita, lo que tenemos que hacer es amasarla lo más fina posible con un rodillo o botella. </div><div><br /></div></div></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioYgBOXryJvy1irbEDdukvLTTYAnDqzA5VryomfNIG7T6m6FacHwm04QumlrDvVhXHsHKd-FFSvgipOtIPCnFofNZjyb79H1fC0DKkqGeopsXhB2jqcFWYf5jXai2A3VmyoGXXZbY-RiQ3/s200/IMG_6667.JPG" alt="" id="BLOGGER_PHOTO_ID_5327604845845667154" border="0" style="cursor: pointer; width: 200px; height: 134px; " /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicKRd_ek9wVF6JcMHl5cR4I4ifZZgG3saiODX9GLng9t36wP9a-9lICDtn8b8MJqxHuah3i1lk9rB_RU8NSc26X5dv6t_sYKpxUSqj9vSHzTdGr_20lhgP3EhiZQ5O3nA0DdcvCYAowzfK/s200/IMG_6670.JPG" alt="" id="BLOGGER_PHOTO_ID_5327604844499831362" border="0" style="cursor: pointer; width: 200px; height: 134px; " /></div><div><br /></div><div>Haremos 2 sabanas de masa teniendo en cuenta que la sábana de arriba, la que cubrirá el relleno será algo mayor que la de abajo, ya que al poner las bolitas de relleno y posteriormente la sábana superior ésta menguará al cubrir parte del volumen de las peloticas...bueno si no nos hemos explicado bien...mejor es probarlo....</div><div><br /></div><div>Recortar la sabana de masa para que quede lo mas cuadrada posible.</div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8lrhJcDODVWotN7vZSSBxHiEPlXtyEbtfgCFqcqferHNt4Zxi1pup1R2nZQrk-DBQzsBZOIiG5ZYNq6yuSh1fxrd2Khg4owskWCHHFXDrvsfowqe-h3-vrJuNz7-tYa_bL_mflA40vUWb/s200/IMG_6673.JPG" alt="" id="BLOGGER_PHOTO_ID_5327603887447830546" border="0" style="cursor: pointer; width: 200px; height: 134px; " /></div><div><br /></div><div>Pintar la masa con yema de huevo . Hacer pelotillas con la carne ( no con la nariz) y ponerlas en cuadricula de manera equidistante entre ellas.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ8__gMiFyHmVn0OArZWgV_S2WD-WCfv59lbgwVcwqme1seSo0uNkTm6rQ4gW9g8uv3MVjUboXbYQlH1ZgF1VvyApp3mDlqKeSjVLNgrrFT9UoU-l9qExGa5ONp519CTUNW7pmzW63w7WT/s1600-h/IMG_6671.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ8__gMiFyHmVn0OArZWgV_S2WD-WCfv59lbgwVcwqme1seSo0uNkTm6rQ4gW9g8uv3MVjUboXbYQlH1ZgF1VvyApp3mDlqKeSjVLNgrrFT9UoU-l9qExGa5ONp519CTUNW7pmzW63w7WT/s200/IMG_6671.JPG" alt="" id="BLOGGER_PHOTO_ID_5327603898204929346" border="0" style="cursor: pointer; width: 200px; height: 134px; " /></a><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTD53FWHnLAdtmMVC88A01G1jL8kFl08JoAOT5mGvCly9q3mwFt0_lnDzZ31-UyY8UhkgnXiyZi094SPwS80AYFZcCkia6WgwS0XuMVI2R9D71wMO5XzZLxFEWPC_O58qaOXh-YwifKMpX/s200/IMG_6672.JPG" alt="" id="BLOGGER_PHOTO_ID_5327603892550542562" border="0" style="cursor: pointer; width: 200px; height: 134px; " /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL6o2PWklpHUEjnx1dyFW6hnbMigo7AaZMexyCRe7qL1PPuZlIJDGNxovjhS7KHDVqPXYQte6ClbNp68JkO3qBrvqm_ZDnW8m075nBKnwayGsGDh-AT3M0jbjiT-MuZZVXID8M3vtDZ5Al/s200/IMG_6674.JPG" alt="" id="BLOGGER_PHOTO_ID_5327603887023349250" border="0" style="cursor: pointer; width: 200px; height: 134px; " /></div><div><br /></div><div>Una vez puestas las pelotas ponemos 2ªla sabana encima de las pelotas y pasamos la mano separando y haciendo la forma del ravioli.</div><div><br /></div><div>Con un utensilio o cuchillo cortarlos en cuadricula dejando la pelotilla dentro.</div><div><br /></div><div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNEU25flEuBx9iCSgZ3gN_DFp9EXkZlgj-Rs73KPvkrk89PhiH_TJ0frxRi9l8IyYnAQee9aA2olsr0v6gmoT7b0NLy3tM6X0MCuXcuzqAxINSPPhx-PqwFGMqUV2OihLZld_RLMURpizG/s1600-h/IMG_6677.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNEU25flEuBx9iCSgZ3gN_DFp9EXkZlgj-Rs73KPvkrk89PhiH_TJ0frxRi9l8IyYnAQee9aA2olsr0v6gmoT7b0NLy3tM6X0MCuXcuzqAxINSPPhx-PqwFGMqUV2OihLZld_RLMURpizG/s200/IMG_6677.JPG" alt="" id="BLOGGER_PHOTO_ID_5327602587542846882" border="0" style="cursor: pointer; width: 200px; height: 134px; " /></a><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuXGOrvWCRsaCv7HBZf5_XRpbTx5n7jmA5oOsW1EpFjsxJ5D7oVsJS7_QnETkMjYZfoGUXeCto7IjTobSlOC-nJd-gched7CPbM_5EdnD7Vt_2wSnWtewpLMNsgxZtkOo098RRLL2pqSVZ/s200/IMG_6679.JPG" alt="" id="BLOGGER_PHOTO_ID_5327602585933074434" border="0" style="cursor: pointer; width: 200px; height: 134px; " /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUzmKzFI5CzFQCGXPOP1UY7ugmx6oqrOHmLidKKZthHiKkB_2mgVhvL3iJ8NviQS28YOZJEn960I68D5gm0-M0wyUt9OlbQRvQEuUwYnK2SjB7opiGfs7Ic8NpTMcBohU5vYlSEFwEh9jI/s200/IMG_6680.JPG" alt="" id="BLOGGER_PHOTO_ID_5327602584439496674" border="0" style="cursor: pointer; width: 200px; height: 134px; " /></div><div><br /></div><div> Y a hervir con agua y sal.</div></div><div><br /></div><div><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLkmrbt4Op057l-aCSplryeVuS7C4wJLjBUu8hFA87933qljF6-eZC5mM_iY_2sAcF-joMpcL0zbt2u2ZbnVjAlCpLRe5aTPGt9G1gLfLkTFDzwzJj2CkaVwhVLiD9aJnxm6C2c1pE9lBf/s200/IMG_6684.JPG" alt="" id="BLOGGER_PHOTO_ID_5327602578484064994" border="0" /></div><div><br />Para la salsa doramos los taquitos de bacon bien doraditos, posteriormente echamos la nata líquida y dejamos reducir un poquito, rectificando de sal si es necesario.</div><div><br /></div><div><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioO3ySbJdqU4kTIsnnml8xnuOZ9NEoj3GtQ0DJhkHceNLK2feG8-Kzwk70sCov93cXXbNrMsQkdwMQzie2TL1RutwA-me8XJ7KbDL20txZzBAhMUi4TSgcG5U7NqjU21WYIp5AphwJeAon/s200/IMG_6685.JPG" alt="" id="BLOGGER_PHOTO_ID_5327602578858738658" border="0" /></div><div><br />Cuando veamos que esté echa la salsa la retiramos del fuego y echamos la yema de huevo y el queso para que quede cremosa.<br /><br />Servimos los raviolis con la salsa y a disfrurar de este plato casero casero!!!<br /><br />Estos raviolis se pueden congelar, pero tendremos que tener en cuenta que los tendremos que enharinar antes de meter en el congelador.</div><div><br /></div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7704977549569843299.post-9895493065861711602009-04-20T09:03:00.000-07:002009-04-20T09:36:15.396-07:00Risotto de foie trufas y jamón<div><span class="Apple-style-span" style="font-weight: bold; ">Ingredientes</span></div><div><div><b><br /></b></div><div><ul><li>500 gr de arroz carnaroli (especial para risottos)</li><li>2 cebolletas medianas</li><li>150 gr de mantequilla</li><li>1 litro de caldo de verduras</li><li>20 gr de trufa</li><li>150 gr de jamón a taquitos</li><li>50 gr de foie de pato</li><li>5o gr de queso parmesano</li><li>sal y pimienta</li></ul><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3SH-PCTVHUIG4HtRg37vnQdjlq_ip5m6UF3dwYbCgnsPqUIvJzbe9pnJw45NREC4NNlqgcNCtqSRhjirTdib2E-qaTJ6DRsvuoLnk8qdO6hpDIPl16nCfmEUoz-PWQKOhTzaLW4v30ns/s200/IMG_6633.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5326807577048222626" style="cursor: pointer; width: 200px; height: 134px; " /></div><div><br /></div><div>Calentamos el caldo vegetal hasta llevar a ebullición y lo reservamos. Cortamos la cebolla pequeña para que no se note y la sofreimos con la mantequilla hasta que esté muy pochada, casi que no se note que hay trocitos de cebolla.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgnlHq62OdbZ_jcSiXzJqAmwUvLkcxd9frEMoa_11FWA8t_msiydyd4eQw5HaOpX9yUlEpft8jxVORr9h2UbSvQS815rYU8DZgLY9cQblKNo8OpDvhcHhyphenhyphenSG2ZDrXPJILhqoDyC5ze8Pc/s1600-h/IMG_6637.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgnlHq62OdbZ_jcSiXzJqAmwUvLkcxd9frEMoa_11FWA8t_msiydyd4eQw5HaOpX9yUlEpft8jxVORr9h2UbSvQS815rYU8DZgLY9cQblKNo8OpDvhcHhyphenhyphenSG2ZDrXPJILhqoDyC5ze8Pc/s200/IMG_6637.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5326807507814683602" style="cursor: pointer; width: 200px; height: 134px; " /></a></div><div><br /></div><div>Mientras podemos preparar al trufa cortándola muy fina, los daditos de foie y el jamón. El líquido de las trufas lo aprovecharemos también para echarlo en el arroz.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaR7cp9G5OqitFKuyfMx3bH5fZC9W44q1F4ocqregCm_j4CaDORCIEj8xNhyphenhyphenCksuSL05tehY7CKTTnT46K4kKA2rUeSb0Lx_K9Gg3rDQopZ9I6aWcv_EtX8r6hVE02nChTPgl16JW_uII/s1600-h/IMG_6644.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaR7cp9G5OqitFKuyfMx3bH5fZC9W44q1F4ocqregCm_j4CaDORCIEj8xNhyphenhyphenCksuSL05tehY7CKTTnT46K4kKA2rUeSb0Lx_K9Gg3rDQopZ9I6aWcv_EtX8r6hVE02nChTPgl16JW_uII/s200/IMG_6644.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5326807501874342706" style="cursor: pointer; width: 200px; height: 134px; " /></a></div><div><br /></div><div>Cuando la cebolla está bien pochada echamos el arroz y lo removemos bien con toda la cebolla y lo rehogamos bien dorándolo unos minutos.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdr8ihqTgIpLg4gT7pxebDH-imsbMyaYk8nxUB-tVsnV0zD4mpiiF2pz1m1O3KtCRN_S4mt0TL-0rCZ-Qtj3Rg2jqQCUXZ2-63z0FFJR-7JtI6FHG96e20_A_GLA7-YDQgrFJM1XbBO7Y/s1600-h/IMG_6642.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdr8ihqTgIpLg4gT7pxebDH-imsbMyaYk8nxUB-tVsnV0zD4mpiiF2pz1m1O3KtCRN_S4mt0TL-0rCZ-Qtj3Rg2jqQCUXZ2-63z0FFJR-7JtI6FHG96e20_A_GLA7-YDQgrFJM1XbBO7Y/s200/IMG_6642.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5326807505988661138" style="cursor: pointer; width: 200px; height: 134px; " /></a><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgImLqnlheIGPDP4vuIRSyBfH50R5IzKM-v_f8IXTnZOQZ8EgLLuvAMEuZh0m9CCmTHIcF46Kcq3Z-LEd0LeyWN9bXae-Hs8tWGEdkT4R0aixOa9aHtgzg0Q18saFYTKhc4tSpIPFBwME8/s200/IMG_6643.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5326807503269284338" style="cursor: pointer; width: 200px; height: 134px; " /></div><div><br /></div><div>Hasta aquí es la base del risotto, a partir de entonces podemos echar cualquier ingrediente que nos guste...como esta semana estamos anti-crisis toca trufa, foie y jamón ibérico del bueno bueno!!!</div><div><br /></div><div>Echamos un cazo de caldo y el jamón y lo removemos bien para que no se pegue con garbo pero suavemente. Cuando pida más agua que se la haya absorbido el arroz echamos otro cacito de caldo y continuamos removiendo. </div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB9nzFIHtZ-oTDYPyDsK78kpvkqyMdWbXXdb5bTLNBdHSjXhD5tY5kG6orqgyPWNWBKgJbkzOX-qO3xMFS72lOQ-Egt-jqwYVFXjlSkt0fHHFTZG_vuxmWBjbQ4aoys7YVS9hsDNJf2uo/s1600-h/IMG_6648.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB9nzFIHtZ-oTDYPyDsK78kpvkqyMdWbXXdb5bTLNBdHSjXhD5tY5kG6orqgyPWNWBKgJbkzOX-qO3xMFS72lOQ-Egt-jqwYVFXjlSkt0fHHFTZG_vuxmWBjbQ4aoys7YVS9hsDNJf2uo/s200/IMG_6648.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5326807312145366754" style="cursor: pointer; width: 200px; height: 134px; " /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghOqqLTFzjM3VjpjEicPwBqUJtevv4T1YuOLgG3kcNtwMwUsnlzmNmdNvvSNhZGtzAJuMxJBxSoE8pEGcxQge5UnKr8hlDqAXOBd04sQrXu0vqfzq47gF8fkJJ21CNOsXFnzErT5ze8ds/s1600-h/IMG_6647.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghOqqLTFzjM3VjpjEicPwBqUJtevv4T1YuOLgG3kcNtwMwUsnlzmNmdNvvSNhZGtzAJuMxJBxSoE8pEGcxQge5UnKr8hlDqAXOBd04sQrXu0vqfzq47gF8fkJJ21CNOsXFnzErT5ze8ds/s200/IMG_6647.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5326807497220866514" style="cursor: pointer; width: 200px; height: 134px; " /></a></div><div><br /></div><div>Repetiremos este proceso hasta que casi esté echo el arroz...es posible que pida algo más de 1 litro de caldo, podemos echar un poquito de agua caliente. Rectificaremos de sal y pimienta.</div><div><br /></div><div>Cuando el arroz esté casi hecho, tiramos la trufas...vamos dentro de la olla nos referimos y en último lugar el foie que como es más graso casi no necesita cocción para que no quede muy fuerte de sabor y demasiado graso el arroz. Así que el foie lo meteremos en la olla un poquito antes de apagar el fuego...y es justamente en ese momento es cuando echaremos el parmesano para que le dé ese toque a queso y además quede más cremoso.</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiklqSHi-6JTOvbzKES8ljoN8-ARQXiBrVV34zMIC8EtDjcUKx1sMELWXv1aFJq8YctuOMNmA2PXUbQ9BP9lXCtNOwTWQEJntc3kFUhKov6C7d6nY2gPiv7ZMVuny_efNw_S6l_VW_nwyk/s200/IMG_6650.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5326807313368148658" style="cursor: pointer; width: 200px; height: 134px; " /></span></div><div><br /></div><div>El plato presentado tiene esta magnífica pinta!!! No cabe decir que es uno de los platos más potentes y deliciosos que ha preparado Ramonet hasta la fecha y eso os aseguramos que no es nada fácil! Así que daros un caprichito que la receta al fin y al cabo no ha salido tan cara.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDKd2QGobkQY5oQRWZ9W9xzhIdtAErAAtmwK32NFh9SPPC1QlcYF4eJGsPuwBIYaBjn1ElweWxj_DP37oFo8-pvHNdOiuWqrFv26w-arNGYSTYsngHnlflHsSZB1rvO7PcSPeusPy6z-M/s1600-h/IMG_6652.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDKd2QGobkQY5oQRWZ9W9xzhIdtAErAAtmwK32NFh9SPPC1QlcYF4eJGsPuwBIYaBjn1ElweWxj_DP37oFo8-pvHNdOiuWqrFv26w-arNGYSTYsngHnlflHsSZB1rvO7PcSPeusPy6z-M/s200/IMG_6652.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5326812986441049618" style="cursor: pointer; width: 200px; height: 134px; " /></a></div><div><br /></div><div>Risotto presentado por una ex-azafata de 1,2,3... (hemos quitado la foto de la ex-azafata cogiendo la olla para no herir la sensibilidad de los lectores!)</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTRhwCkCJqnrORxRb0iJdlZMatz_fhMEolXP7esr6hwllmGWyghQm2KOUxyESTLfQyDPVVuSnJJTGjnSbEN5h0-3NEyUZVBqZXih4v6qEeZUaSagT5fSeagkfnmGrRn0_TWPvasONTYB4/s1600-h/IMG_6654.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTRhwCkCJqnrORxRb0iJdlZMatz_fhMEolXP7esr6hwllmGWyghQm2KOUxyESTLfQyDPVVuSnJJTGjnSbEN5h0-3NEyUZVBqZXih4v6qEeZUaSagT5fSeagkfnmGrRn0_TWPvasONTYB4/s200/IMG_6654.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5326807303863757058" style="cursor: pointer; width: 200px; height: 134px; " /></a><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiup9k1lFly1dMHTAY7TVsl_RwtEzq287Y7kuOmzX6Mbqy3en6km0fGJoa-ielmDhg8NPNKAld8mK9LlKr_n_t8UO0tdtXQjQN6WLCNPyNpHhkFDClMEMTtQcXalOK-qVs6hv25mxsez7w/s200/IMG_6655.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5326807306848361682" style="cursor: pointer; width: 200px; height: 134px; " /></div><div><br /></div><div><br /></div><div>Hay dos tipos de arroz con los que preparar un buen risotto, el arroz arboreo y <a href="http://www.gastronomiavasca.net/hl/glosario/show-item?id=926">arroz carnaroli</a>.</div><div><br /></div><div><br /></div></div></div>Chicharrinhttp://www.blogger.com/profile/11334994105868624091noreply@blogger.com1tag:blogger.com,1999:blog-7704977549569843299.post-25032268583626487662009-04-01T10:38:00.000-07:002009-04-20T09:36:05.939-07:00Salmorejo<span style="font-weight: bold;">Ingredientes:</span><br /><ul><li>1.5Kg de tomates</li><li>200g de pan seco</li><li>Ajo</li><li>Aceite<br /></li><li>Vinagre</li><li>Huevo duro</li><li>Jamón serrano</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTb8Dd4MLYR9HLWLBaz4sfpB5ozXd65n8gMmMtHP4KjOvs9mB5urxxxmj4hpPsnKzMbgm3OlGwUQd-M3QVpN7236rU1TH7ZFPDEwGNO35Jr0kY-436pac3rJ_HzEmxYaNZEQnuCVlfhtJ8/s1600-h/IMG_6614.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTb8Dd4MLYR9HLWLBaz4sfpB5ozXd65n8gMmMtHP4KjOvs9mB5urxxxmj4hpPsnKzMbgm3OlGwUQd-M3QVpN7236rU1TH7ZFPDEwGNO35Jr0kY-436pac3rJ_HzEmxYaNZEQnuCVlfhtJ8/s200/IMG_6614.JPG" alt="" id="BLOGGER_PHOTO_ID_5319789416763779282" border="0" /></a><br /><br />Se escaldan los tomates en agua hirviendo, después de escaldarlos se pasa por agua frio para pelarlos más fácilmente.<br /><br /> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVYbQrABOLO8kpoCwJmo55jGQQk5NGS6CMu_hPWdVb2t0j8E3x4l6F7G2IXylfHBnpvtTEA7S_RpPp4y01y7KjrMvVRNwAcR4fSIUxFcQ-apj0K0hR23_nIBgxQc8cVcq2aDIhr5vpgnXO/s1600-h/IMG_6620.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVYbQrABOLO8kpoCwJmo55jGQQk5NGS6CMu_hPWdVb2t0j8E3x4l6F7G2IXylfHBnpvtTEA7S_RpPp4y01y7KjrMvVRNwAcR4fSIUxFcQ-apj0K0hR23_nIBgxQc8cVcq2aDIhr5vpgnXO/s200/IMG_6620.JPG" alt="" id="BLOGGER_PHOTO_ID_5319789414978069522" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhez3ldsE2hsu6TWycjoW_PPFBZllfZp6JTzH0XKwvTTREXxjLQiEkRcrSJm707dYFqDSthqTsH2ec-u3sOipIZkP_akQ8jwmku6AVP3nQvu8UaNxop56LJ1KbKgDmAu4NnEYt8NYc6pAgP/s1600-h/IMG_6623.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhez3ldsE2hsu6TWycjoW_PPFBZllfZp6JTzH0XKwvTTREXxjLQiEkRcrSJm707dYFqDSthqTsH2ec-u3sOipIZkP_akQ8jwmku6AVP3nQvu8UaNxop56LJ1KbKgDmAu4NnEYt8NYc6pAgP/s200/IMG_6623.JPG" alt="" id="BLOGGER_PHOTO_ID_5319788665450831698" border="0" /></a><br /><br />Se le quita un poco las semillas.Se pone a remojar el pan con agua y vinagre.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMyC3dbfJwp7cHs5D-yv8rqKptVRw5dzHqmeXbukflSKzC-wYjyU95r0UfDySj4f6mAyK7HQhKaXAhq2GHDJGlVJsPKzojR-_JLX3-XTdxPmsyzH08sHrixzBYr6G0OCnfafvg_0SU0qJt/s1600-h/IMG_6616.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMyC3dbfJwp7cHs5D-yv8rqKptVRw5dzHqmeXbukflSKzC-wYjyU95r0UfDySj4f6mAyK7HQhKaXAhq2GHDJGlVJsPKzojR-_JLX3-XTdxPmsyzH08sHrixzBYr6G0OCnfafvg_0SU0qJt/s200/IMG_6616.JPG" alt="" id="BLOGGER_PHOTO_ID_5319789418291837202" border="0" /></a><br /><br />Después todo se tritura con el ajo se pasa por un colador chino para que quede bien fino y se le va añadiendo el aceite hasta que no admita la papilla más.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2oRXBxp58z56oHyOU_scq8rEKSS_EAPfcffnsxXWXpYNYoCASb2hHNslrRcCjm9cUQAoIklSOVGLln9jYHULTVVXXb6E4g8tpYRdL4YCQBjhc_LMZtxQ5NHeI8kJBThRAasxh10NBMOFq/s1600-h/IMG_6627.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2oRXBxp58z56oHyOU_scq8rEKSS_EAPfcffnsxXWXpYNYoCASb2hHNslrRcCjm9cUQAoIklSOVGLln9jYHULTVVXXb6E4g8tpYRdL4YCQBjhc_LMZtxQ5NHeI8kJBThRAasxh10NBMOFq/s200/IMG_6627.JPG" alt="" id="BLOGGER_PHOTO_ID_5319788665051024594" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsS60b15DXdJu-9maW3UEKYgz4dVz2-i4lWzvs_UO2CIQ523gAOPSlrDgQRYQ32tbBFjWNuJE1FIdvgUg4qVYo5w585NRYAA1X4O1SbVGc9CQKgwcG-cqC4e3DOGrzAcECfWtMD9xHn0C0/s1600-h/IMG_6631.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsS60b15DXdJu-9maW3UEKYgz4dVz2-i4lWzvs_UO2CIQ523gAOPSlrDgQRYQ32tbBFjWNuJE1FIdvgUg4qVYo5w585NRYAA1X4O1SbVGc9CQKgwcG-cqC4e3DOGrzAcECfWtMD9xHn0C0/s200/IMG_6631.JPG" alt="" id="BLOGGER_PHOTO_ID_5319788664733494066" border="0" /></a><br /><br />Después se presenta con huevo duro picado y jamon picado por encima.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi40AmlXmvEgQSYFx2ZRJnnz92KabH_C6FUhY-I8sTOI4Q__Gi7y5HOmfCICg2APqOUezseMgXldtcH6AU1XmlkJBTydLQi40ZK2vuBkGBMBeA2vo8ACWN1zIRP2PjpreUb0aWYpmc12yYD/s1600-h/IMG_6632.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi40AmlXmvEgQSYFx2ZRJnnz92KabH_C6FUhY-I8sTOI4Q__Gi7y5HOmfCICg2APqOUezseMgXldtcH6AU1XmlkJBTydLQi40ZK2vuBkGBMBeA2vo8ACWN1zIRP2PjpreUb0aWYpmc12yYD/s200/IMG_6632.JPG" alt="" id="BLOGGER_PHOTO_ID_5319788660931465650" border="0" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7704977549569843299.post-7433830248142770722009-03-18T11:39:00.000-07:002009-04-20T09:36:39.221-07:00Pimientos rellenos de carne<span style="font-weight: bold;">Ingredientes:</span><br /><ul><li>7 pimientos rojos</li><li>250 gr de carne picada de ternera</li><li>250 gr de carne picada de cerdo</li><li>2 rebanadas de pan de molde</li><li>1 huevo crudo</li><li>1 huevo duro</li><li>200 ml de nata líquida</li><li>100 gr de olivas verdes sin hueso</li><li>2 cebollas</li><li>1 vaso de vino blanco</li><li>albahaca</li><li>sal y pimienta</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLl0ebhqKwGxFt2U2Qtv-RMgjhsbSNQBSVqjpHWGML0R4alj5nO0yNI1DSf4Kx_flAQISAy7qeDGPzSwe933EoyTgS_bKWlhKKsEhbkvo-zp1EHT8glqQWzfYJd5FfT0TIUHpni_FAgsxF/s1600-h/IMG_6598.JPG"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLl0ebhqKwGxFt2U2Qtv-RMgjhsbSNQBSVqjpHWGML0R4alj5nO0yNI1DSf4Kx_flAQISAy7qeDGPzSwe933EoyTgS_bKWlhKKsEhbkvo-zp1EHT8glqQWzfYJd5FfT0TIUHpni_FAgsxF/s200/IMG_6598.JPG" alt="" id="BLOGGER_PHOTO_ID_5314610020939007010" border="0" /></a><br /><br />Vaciamos los pimientos cortándoles el rabo y los limpiamos de las semillas.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7r4vFmDo5-2p0PQw8KjSEscffZpY8W58Tw4XrQKRYX4uJYKoVbi2ykEExjo-orRqsEN_j7KriGbjqKuPiKftakZYeHDrxFpRSdAyzVsROHp3ixxrife3Ri_G3GzlXnQmpUE403i30Y9v1/s1600-h/IMG_6599.JPG"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7r4vFmDo5-2p0PQw8KjSEscffZpY8W58Tw4XrQKRYX4uJYKoVbi2ykEExjo-orRqsEN_j7KriGbjqKuPiKftakZYeHDrxFpRSdAyzVsROHp3ixxrife3Ri_G3GzlXnQmpUE403i30Y9v1/s200/IMG_6599.JPG" alt="" id="BLOGGER_PHOTO_ID_5314610018560596402" border="0" /></a><br /><br />Los apartamos y mientras preparamos el relleno que consiste en mezclar las carnes con las rodajas de pan mojadas en agua, el huevo crudo, las olivas y el huevo duro.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTUqwCEbr07EBuEsP4-5kOKUZ09oYF2l4tBzt3KLH7LoUKoZZcUKJg09EjsuC-8Wffu9RKeMl1rfBh_I55_GNIPJA0BtuDC0HSj0S95nBpoOeK5QqgJ4TNRwzIkYtJsfrekFQIRVzcypBP/s1600-h/IMG_6601.JPG"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTUqwCEbr07EBuEsP4-5kOKUZ09oYF2l4tBzt3KLH7LoUKoZZcUKJg09EjsuC-8Wffu9RKeMl1rfBh_I55_GNIPJA0BtuDC0HSj0S95nBpoOeK5QqgJ4TNRwzIkYtJsfrekFQIRVzcypBP/s200/IMG_6601.JPG" alt="" id="BLOGGER_PHOTO_ID_5314610011935371010" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4jzt6e-ZKoFZlAxwg5Hy-D5YuxHgE4_FlxtsmhDWvdkmNp7DGasSDcMihx_85jgbYpZ-IondhXWUS2SmrJPL8BwmDYFrH6yBGmYrCqRuMxxKKs278LOnXOHNh-LSjSTQS3AtrAm0Pa9yS/s1600-h/IMG_6604.JPG"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4jzt6e-ZKoFZlAxwg5Hy-D5YuxHgE4_FlxtsmhDWvdkmNp7DGasSDcMihx_85jgbYpZ-IondhXWUS2SmrJPL8BwmDYFrH6yBGmYrCqRuMxxKKs278LOnXOHNh-LSjSTQS3AtrAm0Pa9yS/s200/IMG_6604.JPG" alt="" id="BLOGGER_PHOTO_ID_5314609576766690690" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC1U9MyzWORnhZ_VbasqiD8T15iCc1fDvLCmn8BxDW8ms9bM_BJqo7haxRwUGLVsO0x6Bfr3bUHCAyYN9T40FcBIjcD0-kzDivWor28dMVypWE2pO41e3G5HR1LS4qPx9vHjf1U3ZhiM8T/s1600-h/IMG_6602.JPG"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC1U9MyzWORnhZ_VbasqiD8T15iCc1fDvLCmn8BxDW8ms9bM_BJqo7haxRwUGLVsO0x6Bfr3bUHCAyYN9T40FcBIjcD0-kzDivWor28dMVypWE2pO41e3G5HR1LS4qPx9vHjf1U3ZhiM8T/s200/IMG_6602.JPG" alt="" id="BLOGGER_PHOTO_ID_5314609997901429986" border="0" /></a><br /><br />Cuando esté ligada toda la masa incorporamos la nata líquida y mezclamos de nuevo toda la masa.<br />La reservamos y mientras pochamos la cebolla con la albahaca para ir preparando el sofrito.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfttPiJvScBw9XezEc1uaMY3PxGeKneEfKl5tZ0wWtLvnHd8fqW3G3lE99UZ8hYuqkju5kFXHy4kn5NMuEHxijw7AYZJLEq9xLeCCQSBAk7ictu79vZ6senw9PzLIQHbAjlbuFgToiU4TS/s1600-h/IMG_6605.JPG"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfttPiJvScBw9XezEc1uaMY3PxGeKneEfKl5tZ0wWtLvnHd8fqW3G3lE99UZ8hYuqkju5kFXHy4kn5NMuEHxijw7AYZJLEq9xLeCCQSBAk7ictu79vZ6senw9PzLIQHbAjlbuFgToiU4TS/s200/IMG_6605.JPG" alt="" id="BLOGGER_PHOTO_ID_5314609590718300722" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqHeZjtSS3agy4Xp4R3dSGZaLlBoNFbam3dLVDtW4_q4jwOaUbr2FqLseNMS9V0P2A3qypB_xjFYULqo_1pjU5rfiXvc9A1_xSMKBlQJHIgd-8fjsUCQHOb9TxdDEjkb_kcmjes7EyJGCt/s1600-h/IMG_6609.JPG"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqHeZjtSS3agy4Xp4R3dSGZaLlBoNFbam3dLVDtW4_q4jwOaUbr2FqLseNMS9V0P2A3qypB_xjFYULqo_1pjU5rfiXvc9A1_xSMKBlQJHIgd-8fjsUCQHOb9TxdDEjkb_kcmjes7EyJGCt/s200/IMG_6609.JPG" alt="" id="BLOGGER_PHOTO_ID_5314609596985217330" border="0" /></a><br /><br />Posteriormente incorporaremos el tomate triturado, el vaso de vino esperamos a que empiece a hervir y metemos los pimientos que previamente hemos rellenado con la masa de carne.<br />Los pimientos tienen que estar a medio cubrir de la salsa de tomate para que se cuezan correctamente, tapamos la olla con la tapa y dejamos cocer durante media hora.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmVMf4Dw1QGK8de7JEneralgEVF2XHMWt6RpZc2YAbNExRsjT8pSdwx6lhOsMHkxl38GKl9f8KCX5CdmbgT3INHJDQok7P7KjSTHG4kNBiHBdWV8ya-7e0A9X_I4JJLyIKCjjIU-2IUHUD/s1600-h/IMG_6606.JPG"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmVMf4Dw1QGK8de7JEneralgEVF2XHMWt6RpZc2YAbNExRsjT8pSdwx6lhOsMHkxl38GKl9f8KCX5CdmbgT3INHJDQok7P7KjSTHG4kNBiHBdWV8ya-7e0A9X_I4JJLyIKCjjIU-2IUHUD/s200/IMG_6606.JPG" alt="" id="BLOGGER_PHOTO_ID_5314609593354603826" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijjyKrdTsRMrJXLr-tmek22Ky5rXvGPpUdcqkiJXtkzDphsValpTgNjiRZRKL-vmDuF4o7Jaf9H4iw_40mI0ZewidQ1CbRleEP4H5k92uNiueD-avvAXF3GY1ZCzMrG3udDfERjNuqjnMx/s1600-h/IMG_6611.JPG"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijjyKrdTsRMrJXLr-tmek22Ky5rXvGPpUdcqkiJXtkzDphsValpTgNjiRZRKL-vmDuF4o7Jaf9H4iw_40mI0ZewidQ1CbRleEP4H5k92uNiueD-avvAXF3GY1ZCzMrG3udDfERjNuqjnMx/s200/IMG_6611.JPG" alt="" id="BLOGGER_PHOTO_ID_5314609599813235442" border="0" /></a><br /><br />Esta receta también se puede hacer al horno, pero necesitaremos una fuente un poco alta para que la salsa cubra casi por completo los pimientos, ya que la cocción del pimiento se hace con la salsa.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQU0y55gjqO1OnCIj1j34cdrSvGrgUMHbGBRltxtS_66g_n1AnLwBOvsmqqtw9P6_YrmrWDn8nyZ_F9P12KOO7A2PFtbxkK3wcEo0Sj595WIsyQu3a8VZvX5i9MIY-iiaiRLH4uJWiPPnO/s1600-h/IMG_6613.JPG"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQU0y55gjqO1OnCIj1j34cdrSvGrgUMHbGBRltxtS_66g_n1AnLwBOvsmqqtw9P6_YrmrWDn8nyZ_F9P12KOO7A2PFtbxkK3wcEo0Sj595WIsyQu3a8VZvX5i9MIY-iiaiRLH4uJWiPPnO/s200/IMG_6613.JPG" alt="" id="BLOGGER_PHOTO_ID_5314624094807450626" border="0" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7704977549569843299.post-43566419737833750362009-03-04T23:10:00.000-08:002009-03-05T05:51:23.896-08:00Alcachofas a la vinagreta<span style="font-weight: bold;">Ingredientes</span><ul><li>alcachofas</li><li>vinagre aromatizado con hiervas</li><li>sal</li><li>pimienta en grano</li><li>hoja de laurel</li><li>pimentón</li><li>agua</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAOUKXiftaP0-uT7TxhqBIDbFQO5rY5avhQqXXHnfpbXFhb9JZdn03Re2kBVvWmS3swjM2q5wrjpM2tk3BJ5JqGM7Goqd7Dyf6DHAeWSaTdVI1SkU_TxUcFE_GSlmTqRmBuRPRITazClJ/s1600-h/IMG_6475.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAOUKXiftaP0-uT7TxhqBIDbFQO5rY5avhQqXXHnfpbXFhb9JZdn03Re2kBVvWmS3swjM2q5wrjpM2tk3BJ5JqGM7Goqd7Dyf6DHAeWSaTdVI1SkU_TxUcFE_GSlmTqRmBuRPRITazClJ/s200/IMG_6475.JPG" alt="" id="BLOGGER_PHOTO_ID_5309417424665203650" border="0" /></a><br /><br />Se limpian las alcachofas y se preparan las alcachofas igual que antes. Las colocamos en una olla le echamos las especies.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUGJQQ1_4wOJlnvh7Zxu2ZWfWde3SCf37LLMOr1-_2duPt-LOBGaZ1WqPE987jhdhzFKdOn88Pz6gVVWkElrAgt3yvFG0-kRpq5-tWfa7N7FqrPWV1JZRItNOJn-fBXnevGl9-ydqZ7JdD/s1600-h/IMG_6486.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUGJQQ1_4wOJlnvh7Zxu2ZWfWde3SCf37LLMOr1-_2duPt-LOBGaZ1WqPE987jhdhzFKdOn88Pz6gVVWkElrAgt3yvFG0-kRpq5-tWfa7N7FqrPWV1JZRItNOJn-fBXnevGl9-ydqZ7JdD/s200/IMG_6486.JPG" alt="" id="BLOGGER_PHOTO_ID_5309417163562254930" border="0" /></a><br /><br />Depués las ponemos hasta la mitad de vinagre y hasta cubrirlas con agua. Las ponemos a cocer hasta que estén tiernas, entre 25-30 minutos dependiendo del tamaño de la alcachofa o lo tiernas que sean.<br /><br />Este plato se puede comer tanto frio como caliente. Caliente el sabor del vinagre es más acentuado.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUwsF3iB3_9mvtdUsRo-SQ-3TH7-psZdlzU28KXy2qlsGCaQ9nvjAFu6CSfnxLFszzDwUU1BFEwBvHaeci_Z4wVURHgjpY960oYFtbBrqZyapB2ht61n_OrEIbKVLmVhmczWvFU1na0k3y/s1600-h/IMG_3905.JPG"><img style="cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUwsF3iB3_9mvtdUsRo-SQ-3TH7-psZdlzU28KXy2qlsGCaQ9nvjAFu6CSfnxLFszzDwUU1BFEwBvHaeci_Z4wVURHgjpY960oYFtbBrqZyapB2ht61n_OrEIbKVLmVhmczWvFU1na0k3y/s200/IMG_3905.JPG" alt="" id="BLOGGER_PHOTO_ID_5309700557200942226" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIOHq2zsPHzlmbUO1dixRq6UFHZ4ioe8d56rBGoPntw1PRjY7nvzJqvbOFjCCM_4-y8_jSDS_vcGbAZERs84lh70J1ZyBlXU-HVAIrbogTBzWAeH3VI61apgVGPlvPUmkHCkZL8U8cDQWz/s1600-h/IMG_3908.JPG"><img style="cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIOHq2zsPHzlmbUO1dixRq6UFHZ4ioe8d56rBGoPntw1PRjY7nvzJqvbOFjCCM_4-y8_jSDS_vcGbAZERs84lh70J1ZyBlXU-HVAIrbogTBzWAeH3VI61apgVGPlvPUmkHCkZL8U8cDQWz/s200/IMG_3908.JPG" alt="" id="BLOGGER_PHOTO_ID_5309700563411533906" border="0" /></a>Chicharrinhttp://www.blogger.com/profile/11334994105868624091noreply@blogger.com0tag:blogger.com,1999:blog-7704977549569843299.post-6443688696948110132009-03-04T10:56:00.000-08:002009-03-04T23:23:33.520-08:00Vinagre aliñado sangre de toro<span style="font-weight: bold;">Ingredientes</span><br /><br /><ul><li>vinagre<br /></li><li>guindilla</li><li>laurel</li><li>rama de tomillo</li><li>ajo</li><li>eneldo</li><li>rama de romero</li><li>albahaca</li><li>ramita de hierba buena</li></ul>Comprar una botella de vinagre y ponerle dentro todos los ingredientes...dejar reposar una semana mínimo...y disfrutar de este aliño....y que se quiten los módenas y esas tonterias! :D<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE3XEhW-fAeTfsdVfJqKE4qIsCxhvkGYKA1hgJ69Q4N0zm1-ILh89L6uM8kwYsGXT-DZg6x0zo5txuryiMU011-Xw-qk0FXIxoNUnwlFLBwYlgASKl_9Fd6RlYl3BvsVFqEEmcRUBhVbm6/s1600-h/IMG_6483.JPG"><img style="cursor: pointer; width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE3XEhW-fAeTfsdVfJqKE4qIsCxhvkGYKA1hgJ69Q4N0zm1-ILh89L6uM8kwYsGXT-DZg6x0zo5txuryiMU011-Xw-qk0FXIxoNUnwlFLBwYlgASKl_9Fd6RlYl3BvsVFqEEmcRUBhVbm6/s200/IMG_6483.JPG" alt="" id="BLOGGER_PHOTO_ID_5309415432365839426" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYNq7qMc1tWUspSnJlTIJaSOeLpJhb40eyxPds-en_XbcMAZJg-8hJoScdLfkuaF6-FbqreQuIp0FxzveK8ymwxDQQaILtwGHevMFiLWiodlEQBi_tsjoG1KTKKeMvm8tzVRCCjgrowT-2/s1600-h/IMG_6482.JPG"><img style="cursor: pointer; width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYNq7qMc1tWUspSnJlTIJaSOeLpJhb40eyxPds-en_XbcMAZJg-8hJoScdLfkuaF6-FbqreQuIp0FxzveK8ymwxDQQaILtwGHevMFiLWiodlEQBi_tsjoG1KTKKeMvm8tzVRCCjgrowT-2/s200/IMG_6482.JPG" alt="" id="BLOGGER_PHOTO_ID_5309415426168540610" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWuVc3gqimUvmSVhbZt_acZx3h1i60APoUq-c9WAAxTYw2IhyhSFnA6Pm0UHlKKPFrVpxrv4NEtr2GVpZgVSpwtjI49i_mNVsrs-SdUU16G1ZKhT7hSuB7SY4egbLB6NnPg4TPblr-AlQx/s1600-h/IMG_6484.JPG"><img style="cursor: pointer; width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWuVc3gqimUvmSVhbZt_acZx3h1i60APoUq-c9WAAxTYw2IhyhSFnA6Pm0UHlKKPFrVpxrv4NEtr2GVpZgVSpwtjI49i_mNVsrs-SdUU16G1ZKhT7hSuB7SY4egbLB6NnPg4TPblr-AlQx/s200/IMG_6484.JPG" alt="" id="BLOGGER_PHOTO_ID_5309415437407468882" border="0" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7704977549569843299.post-68469931234147554442009-03-04T10:37:00.000-08:002009-03-05T05:53:43.685-08:00Alachofas al horno<span style="font-weight: bold;">Ingredientes </span><ul><li>3 o 4 Alcachofas por persona seún tamaño</li><li>Jamón serrano a daditos</li><li>Sal</li><li>Pimienta</li><li>Acite</li><li>1 vaso pequeño de agua</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAOUKXiftaP0-uT7TxhqBIDbFQO5rY5avhQqXXHnfpbXFhb9JZdn03Re2kBVvWmS3swjM2q5wrjpM2tk3BJ5JqGM7Goqd7Dyf6DHAeWSaTdVI1SkU_TxUcFE_GSlmTqRmBuRPRITazClJ/s1600-h/IMG_6475.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAOUKXiftaP0-uT7TxhqBIDbFQO5rY5avhQqXXHnfpbXFhb9JZdn03Re2kBVvWmS3swjM2q5wrjpM2tk3BJ5JqGM7Goqd7Dyf6DHAeWSaTdVI1SkU_TxUcFE_GSlmTqRmBuRPRITazClJ/s200/IMG_6475.JPG" alt="" id="BLOGGER_PHOTO_ID_5309417424665203650" border="0" /></a><br /><br />Se quitan las hojas más duras las primeras, se cortan las puntas y el rabo y se les da un puñetazo arrib apara que se abran las hojas. pero no les deis una paliza.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii-a4gDStFxPZdSlc-S7gsvjwcXm3j4QON6FiaX9rebsPBsGzlYmuOf2Uu06KDFHTpsN-f4VqkrSSIHYBiB9dsYa2T3UUrEyh-ldwCNW8p8hYGtdazR7XV4UEfg3DDCAkwUYe68DL6UJUw/s1600-h/IMG_6474.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii-a4gDStFxPZdSlc-S7gsvjwcXm3j4QON6FiaX9rebsPBsGzlYmuOf2Uu06KDFHTpsN-f4VqkrSSIHYBiB9dsYa2T3UUrEyh-ldwCNW8p8hYGtdazR7XV4UEfg3DDCAkwUYe68DL6UJUw/s200/IMG_6474.JPG" alt="" id="BLOGGER_PHOTO_ID_5309417424679899074" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwO-z7-XCXYE9NPJ62B9NW0TDw8WMrl7GP2UEOAENMVtPIwhylunKO8xdfkvKePVoVA9fCWppAB4UnDtqasnp9YlEE4UlOmw7GXkYwq1xZfNw_rimHEZQORtY-mdg2jNHW0d6riuPaUJjW/s1600-h/IMG_6476.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwO-z7-XCXYE9NPJ62B9NW0TDw8WMrl7GP2UEOAENMVtPIwhylunKO8xdfkvKePVoVA9fCWppAB4UnDtqasnp9YlEE4UlOmw7GXkYwq1xZfNw_rimHEZQORtY-mdg2jNHW0d6riuPaUJjW/s200/IMG_6476.JPG" alt="" id="BLOGGER_PHOTO_ID_5309417419905066882" border="0" /></a><br /><br />se ponen en una bandeja en el horno se sazonan con sal y pinienta.se le introduce en el centro unos dados de jamón y se rellena de aceite.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGXmfg6l1ipGt-28BNLZCLCoDie3d4-MV_-pF1o1_r37uhB-jMZG5VFBZ8HjEIef2AzWc3pPmHTdzc74PBmITVzpvhjFJnkPqQNBBTbbXX-F-7rGh3QVS9IlJw3rCVaOLWpfOGaqGo5Kx9/s1600-h/IMG_6479.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGXmfg6l1ipGt-28BNLZCLCoDie3d4-MV_-pF1o1_r37uhB-jMZG5VFBZ8HjEIef2AzWc3pPmHTdzc74PBmITVzpvhjFJnkPqQNBBTbbXX-F-7rGh3QVS9IlJw3rCVaOLWpfOGaqGo5Kx9/s200/IMG_6479.JPG" alt="" id="BLOGGER_PHOTO_ID_5309417171619756194" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbyE_vXg2XbUSl9ip82CJPD1BYs9T8bRHpXxLMk1VfJWeC53cKTiNv5JOvnWaepY02R7033LG6hkdY7Ec5xMDDjzv13eV6kVfdh56Pzwhpsh245BfyMoDl54HRK0p5RUNhc2M-bgapzKMQ/s1600-h/IMG_6481.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbyE_vXg2XbUSl9ip82CJPD1BYs9T8bRHpXxLMk1VfJWeC53cKTiNv5JOvnWaepY02R7033LG6hkdY7Ec5xMDDjzv13eV6kVfdh56Pzwhpsh245BfyMoDl54HRK0p5RUNhc2M-bgapzKMQ/s200/IMG_6481.JPG" alt="" id="BLOGGER_PHOTO_ID_5309417171209950386" border="0" /></a><br /><br />Al fondo de la bandeja se pone el vaso de agua y al horno hasta que estén cocidas. Se pincha el corazón para saber que están cocidas.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEtWeGfY3QFxYLabfR0VoNN4a8SvXNKuedJFXzORlx_WMZuMa6EbsWG2T2sga2YmDQhSi1GdkuucZOnoT07OoRdaXhIaH9cbX4J_udTXMMToHlOPloHj2wgKO6WCYgXPBJiHjZmm-6sWdf/s1600-h/IMG_6485.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEtWeGfY3QFxYLabfR0VoNN4a8SvXNKuedJFXzORlx_WMZuMa6EbsWG2T2sga2YmDQhSi1GdkuucZOnoT07OoRdaXhIaH9cbX4J_udTXMMToHlOPloHj2wgKO6WCYgXPBJiHjZmm-6sWdf/s200/IMG_6485.JPG" alt="" id="BLOGGER_PHOTO_ID_5309417166978301538" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk9QDVlfGapGsLpzU0RhVxaCcI6aYhcs1-23QmFk2RwViPMFnILYSWi4F_WoZ5215avhQLg4UmjQzIYbQuQh0IlqLMtUsh-0SLofjj5rL4iE9w-xAkaVezGaQKdA8P0BgddLR1-BHMr9T3/s1600-h/IMG_3907.JPG"><img style="cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk9QDVlfGapGsLpzU0RhVxaCcI6aYhcs1-23QmFk2RwViPMFnILYSWi4F_WoZ5215avhQLg4UmjQzIYbQuQh0IlqLMtUsh-0SLofjj5rL4iE9w-xAkaVezGaQKdA8P0BgddLR1-BHMr9T3/s200/IMG_3907.JPG" alt="" id="BLOGGER_PHOTO_ID_5309701276110822834" border="0" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7704977549569843299.post-6765330299984126442009-02-25T11:01:00.000-08:002009-03-04T23:08:56.890-08:00Arroz con lecheIngredientes:<ul><li>2 l de leche</li><li>1 rama de canela</li><li>media cucharadita de vainilla azucadrada</li><li>1 peladura de limón y una de naranja</li><li>150 g arroz</li><li>250 g azucar</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiezPsrbahW5wwLnY8kkgfkblZxQl2YPd7dMrKQwYEPWtA9CDoRHPVWOsFpXJ6f3ZynkN_W3Xd1Ln60un20fjKA3GL3v1z_iALlS8ZlN64e26nHF1lU98e8v1t-mZCjQvMap9o55s2dCWCj/s1600-h/IMG_6451.JPG"><img style="cursor: pointer; width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiezPsrbahW5wwLnY8kkgfkblZxQl2YPd7dMrKQwYEPWtA9CDoRHPVWOsFpXJ6f3ZynkN_W3Xd1Ln60un20fjKA3GL3v1z_iALlS8ZlN64e26nHF1lU98e8v1t-mZCjQvMap9o55s2dCWCj/s200/IMG_6451.JPG" alt="" id="BLOGGER_PHOTO_ID_5306840154169783458" border="0" /></a><br />Se pone la leche a hervir con el limón la naranja y la canela. una vez arranca a hervir se le hecha el arroz. Cuando el arroz esté tierno se le hecha azucar.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBu1n9dDlY7E-QHFDGHh6p8-544RACOvV2tNvcxhHn-fxzvBSETj0iLDypyinEHZkHwkrhvWdxHHnULiYVjDkZcCFvqJ86K9Eauam2cApT4uZL9PGLxK1dLvnUasYqCbNDiRmiGCD0jdJN/s1600-h/IMG_6461.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBu1n9dDlY7E-QHFDGHh6p8-544RACOvV2tNvcxhHn-fxzvBSETj0iLDypyinEHZkHwkrhvWdxHHnULiYVjDkZcCFvqJ86K9Eauam2cApT4uZL9PGLxK1dLvnUasYqCbNDiRmiGCD0jdJN/s200/IMG_6461.JPG" alt="" id="BLOGGER_PHOTO_ID_5306840153472741906" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij_H2QmS7vu6jeumTaGq6VZC2jii2KzqbIF97FH-SJC43W8FOQ54XLyKYzcZy3ctBrhfvY_Xf7Io16T3s1-XkFvXhD-JoMMa_gAMqidWVm7_pPA-LBsv6qHiNH8SzecvXKkEBQK2B0jOl2/s1600-h/IMG_6469.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij_H2QmS7vu6jeumTaGq6VZC2jii2KzqbIF97FH-SJC43W8FOQ54XLyKYzcZy3ctBrhfvY_Xf7Io16T3s1-XkFvXhD-JoMMa_gAMqidWVm7_pPA-LBsv6qHiNH8SzecvXKkEBQK2B0jOl2/s200/IMG_6469.JPG" alt="" id="BLOGGER_PHOTO_ID_5306840148156591458" border="0" /></a><br /><br /> Cuando todo se disuelva poner en recipientes y esperar a k se enfrie. Al principio parecera muy líquido pero el arroz sigue chupando y luego quedará espeso.<br />El arroz le cuesta cocer más con leche así que paciencia.No hecheis el azucar hasta el final, el arroz no queda bien hevido si lo hace con el azucar.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzI5Q_UooEU8L5c9hCmJyQFUe9T9S-3kGl6QLLcLx14zLuNi22HwdCZ4J2vOdXXoL-d-WHDltW__xcHDOVeCjx7fCQ9gtbdWnp6b0UTVEi0dqBjsBS1efHO4AaCEVud0AqkuIy1Ayqammh/s1600-h/IMG_6470.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzI5Q_UooEU8L5c9hCmJyQFUe9T9S-3kGl6QLLcLx14zLuNi22HwdCZ4J2vOdXXoL-d-WHDltW__xcHDOVeCjx7fCQ9gtbdWnp6b0UTVEi0dqBjsBS1efHO4AaCEVud0AqkuIy1Ayqammh/s200/IMG_6470.JPG" alt="" id="BLOGGER_PHOTO_ID_5306840146194548034" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4015VuZwF5rc3bqZcSzoytRgmWP_m0JdV8PW1auvVHnVucyaHH4eh218AW1d9wzszYSs4eD9traw3U31A8Sb422jc6BP51kucdCIM4fqW1mUUm2T1ufUr-RJdYycB2SsXlgB5yCsecL7y/s1600-h/IMG_6471.JPG"><img style="cursor: pointer; width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4015VuZwF5rc3bqZcSzoytRgmWP_m0JdV8PW1auvVHnVucyaHH4eh218AW1d9wzszYSs4eD9traw3U31A8Sb422jc6BP51kucdCIM4fqW1mUUm2T1ufUr-RJdYycB2SsXlgB5yCsecL7y/s200/IMG_6471.JPG" alt="" id="BLOGGER_PHOTO_ID_5306840142412388930" border="0" /></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7704977549569843299.post-49771418936316084352009-02-25T10:36:00.000-08:002009-03-04T23:24:38.748-08:00FlanIngredientes:<ul><li>1l de leche</li><li>250g de azucar</li><li>8 huevos</li><li>1 rama de canela</li><li>1 cuchara tipo cafe de azucar avainillado</li><li>1 corteza de limón y una de naranja</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDfOc_LjROw__bX0ObzYYtF4HT5ZbOLegYftYODf5AS_C8KpfZmcj3_KiJVKa7UOC-4_GL4bgOwiJLxU7D__ehBWSGJy9MZmUhTPqKoiOJdolDJTViVa12xf_3ffCafKRA6S4OEbBcnwTh/s1600-h/IMG_6452.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDfOc_LjROw__bX0ObzYYtF4HT5ZbOLegYftYODf5AS_C8KpfZmcj3_KiJVKa7UOC-4_GL4bgOwiJLxU7D__ehBWSGJy9MZmUhTPqKoiOJdolDJTViVa12xf_3ffCafKRA6S4OEbBcnwTh/s200/IMG_6452.JPG" alt="" id="BLOGGER_PHOTO_ID_5306850470793107490" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkE8bBX9H-LdnXK3omrdrEYkqpBr4nd8FICSfTe1OyU_nGXHuoxnCAXPorBqSeUB81g20F4Mz7GHw_ypJdboZZvIjeS6z4y_JPNFW5gb5PLH3-7dp5o3ijLc69fRPPKUpL7ZqWJQDazpaq/s1600-h/IMG_6457.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkE8bBX9H-LdnXK3omrdrEYkqpBr4nd8FICSfTe1OyU_nGXHuoxnCAXPorBqSeUB81g20F4Mz7GHw_ypJdboZZvIjeS6z4y_JPNFW5gb5PLH3-7dp5o3ijLc69fRPPKUpL7ZqWJQDazpaq/s200/IMG_6457.JPG" alt="" id="BLOGGER_PHOTO_ID_5306850468029238242" border="0" /></a><br /><br />Se pone a hervir la leche , el azuca,las cortezas, y la canela en una cazuela.<br />al mismo tiempo se pone en un cuanco los 8 huevos y el azucar avainillado.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfgPeVqu3Hll_YrxkT-R3fX05L6Ujvu6dYaN-CgUxkcXvdOBEJBiJ6TPdcdNdLb8Mnexa4L4VBzJhscv1kfTlwyFO65g5sDPkvNbzqQ-nWg3f3JXExvRyUMuk71Nr5xpsdZgYC-ED0jP83/s1600-h/IMG_6458.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfgPeVqu3Hll_YrxkT-R3fX05L6Ujvu6dYaN-CgUxkcXvdOBEJBiJ6TPdcdNdLb8Mnexa4L4VBzJhscv1kfTlwyFO65g5sDPkvNbzqQ-nWg3f3JXExvRyUMuk71Nr5xpsdZgYC-ED0jP83/s200/IMG_6458.JPG" alt="" id="BLOGGER_PHOTO_ID_5306850237908951074" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgg__acyYOixZhAgbAuM2xri4vd-wEBnftwE1NhNP4_JZXDvCiGoSTiVJuOYKbIiYZREZRDMIZ1nNqfOskBLFT_NJEjfBgNduKPlxWLHWAAxD_QDKrYY5KXTFcklcVvKocQ3v9MnJCk8Mh/s1600-h/IMG_6459.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgg__acyYOixZhAgbAuM2xri4vd-wEBnftwE1NhNP4_JZXDvCiGoSTiVJuOYKbIiYZREZRDMIZ1nNqfOskBLFT_NJEjfBgNduKPlxWLHWAAxD_QDKrYY5KXTFcklcVvKocQ3v9MnJCk8Mh/s200/IMG_6459.JPG" alt="" id="BLOGGER_PHOTO_ID_5306850233284831442" border="0" /></a><br /><br />se baten los huevos.<br />En una sarten se pone 3 cucharadas de azucar y 2 cucharadas de agua para hacer caramelo cuando esté dorado y espeso poner en el fondo de los vasitos para el flan.<br />OJO¡¡¡¡ si se os quema amarga mucho y si os quemais es la peor quemadura. Quema la carne hasta que llega dentro.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJIqCL1oseQWbaDCMr2Lx5aAqzfIq-vw4WgyF-pavtkVyuGVZ-nQ7xT_XZ9Czs_XpQNX3O8BUZVhRZlL9UE_bsdbi_gn7ZtjNhzH5X7ELoajPxEJ7-UxFaUGD5qYfs9lg1Y79vJ84-pccB/s1600-h/IMG_6460.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJIqCL1oseQWbaDCMr2Lx5aAqzfIq-vw4WgyF-pavtkVyuGVZ-nQ7xT_XZ9Czs_XpQNX3O8BUZVhRZlL9UE_bsdbi_gn7ZtjNhzH5X7ELoajPxEJ7-UxFaUGD5qYfs9lg1Y79vJ84-pccB/s200/IMG_6460.JPG" alt="" id="BLOGGER_PHOTO_ID_5306850232541501106" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJHIbfzot_NXG2qKmvY7mfCZtyHlO-2915ErDLTlQUpOsCzABZ5iRqVIQ8sYrosDu7vfvWfwAwdgzrHpebYgNZGxsLPGGW4bzKzv2zxgT7bUKDguKC1OnWGXYvDtCNOwbdthL9cyVSEJlw/s1600-h/IMG_6462.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJHIbfzot_NXG2qKmvY7mfCZtyHlO-2915ErDLTlQUpOsCzABZ5iRqVIQ8sYrosDu7vfvWfwAwdgzrHpebYgNZGxsLPGGW4bzKzv2zxgT7bUKDguKC1OnWGXYvDtCNOwbdthL9cyVSEJlw/s200/IMG_6462.JPG" alt="" id="BLOGGER_PHOTO_ID_5306850233684144434" border="0" /></a><br /><br />Para limpiar la sartén es facil, poner agua y segur hirviendo. luego fregar.<br />Una vez ha hervido la leche se pasa por el colador y se mezcla poco a poco con los huevos.<br />y se rellenan las tarrinas con la base de caramelo .<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWp0dgrVdP-fcjRCLmfg0eCB9xj4VBRQkR2UurPZ6l7guh5y87D8hWfjKbtXYLDGSt2eIrSTGNtKr9LSDAgcMZgDvnxE6Jk1BIBWKYVxYP2irihzjDOHJgYLb4-6NGUtAIsjZwYTABE3Sz/s1600-h/IMG_6463.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWp0dgrVdP-fcjRCLmfg0eCB9xj4VBRQkR2UurPZ6l7guh5y87D8hWfjKbtXYLDGSt2eIrSTGNtKr9LSDAgcMZgDvnxE6Jk1BIBWKYVxYP2irihzjDOHJgYLb4-6NGUtAIsjZwYTABE3Sz/s200/IMG_6463.JPG" alt="" id="BLOGGER_PHOTO_ID_5306850229629971474" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie1-tOGG8OQZj69klRXonruhdXXDyid5e1lN8-8Rxefvcap9E-hGP28SeCDoYSZnFAUCaZNPm_7zebAYffhjuQQZCDLOnETvrtqEojgyQ-AJQ8vqyVqtFF7yBFBDzCs5M9Js7pxLYSMZmO/s1600-h/IMG_6464.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie1-tOGG8OQZj69klRXonruhdXXDyid5e1lN8-8Rxefvcap9E-hGP28SeCDoYSZnFAUCaZNPm_7zebAYffhjuQQZCDLOnETvrtqEojgyQ-AJQ8vqyVqtFF7yBFBDzCs5M9Js7pxLYSMZmO/s200/IMG_6464.JPG" alt="" id="BLOGGER_PHOTO_ID_5306847077322823506" border="0" /></a><br /><br />Se ponen los moldes rellenos en una bandeja honda y se rellena de agua sin que entre en los flanes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHZjuPHd7ZJ74kF4C9m3NPC7-xu1mpncgDjr6N2QYn_pdBJU-PJ6asD_GcLmJOyqgXfwd1R0warnmQGysKgZ-5dFgoIYCG5Cc5JQZHCq7HWtwesz4IuS9JHaS6In3wM3W46O4C-5IO5c1M/s1600-h/IMG_6467.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHZjuPHd7ZJ74kF4C9m3NPC7-xu1mpncgDjr6N2QYn_pdBJU-PJ6asD_GcLmJOyqgXfwd1R0warnmQGysKgZ-5dFgoIYCG5Cc5JQZHCq7HWtwesz4IuS9JHaS6In3wM3W46O4C-5IO5c1M/s200/IMG_6467.JPG" alt="" id="BLOGGER_PHOTO_ID_5306847069981659330" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPwubU_DEPYHnqEoS3i5uzzPtn5IqnWz8nFT5Kxq6MT9k_pC9iZygeOSc9jhl0p_SWgoNDVfYylPxkS9qeL7OT3TpyJOaYOiLEUeOlTny-DIzfYDqmrCgM7fh5yVglR7nxkrVtV9Pr5-jF/s1600-h/IMG_6465.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPwubU_DEPYHnqEoS3i5uzzPtn5IqnWz8nFT5Kxq6MT9k_pC9iZygeOSc9jhl0p_SWgoNDVfYylPxkS9qeL7OT3TpyJOaYOiLEUeOlTny-DIzfYDqmrCgM7fh5yVglR7nxkrVtV9Pr5-jF/s200/IMG_6465.JPG" alt="" id="BLOGGER_PHOTO_ID_5306847074232498546" border="0" /></a><br /><br />Agua a la mitad del molde. Esto se llama al poner al baño maria, que no es lo mismo que bañarlos con maria. poner en el horno y a 150º-180º aprox 40min. Después de 40 min aprox se comprueba con un palillo. El truco de siempre si pinchas y sale seco es k está hecho.<br />sacar y dejar enfriar<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjainLUywMJ3QDUAZDYSl9hHu5c7to36L44OkjGXq8eLpVPDfm7ahZb5Br-Badf1BLvsqFEbpUWD6ddJH9gfAUl9s8h_QwG2Zurnl7ZyYxZLAughBzezxWO70j-4euUss-NcnWc_jds1wvV/s1600-h/IMG_6468.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjainLUywMJ3QDUAZDYSl9hHu5c7to36L44OkjGXq8eLpVPDfm7ahZb5Br-Badf1BLvsqFEbpUWD6ddJH9gfAUl9s8h_QwG2Zurnl7ZyYxZLAughBzezxWO70j-4euUss-NcnWc_jds1wvV/s200/IMG_6468.JPG" alt="" id="BLOGGER_PHOTO_ID_5306847072197417858" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOjxYK_pVrq2CuR9Soo7KVbipjyBesa-B3pt1Q_kPyAs3rwBpxwbU2i6WttWlJX9DXM7dxuoA2ppA_m-UEaEzXLumHKbINmH4b-e9CV0GFiO7o9b-9fMm4EMW3sfKZgDQSrj6fgSI76Ddv/s1600-h/IMG_6472.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOjxYK_pVrq2CuR9Soo7KVbipjyBesa-B3pt1Q_kPyAs3rwBpxwbU2i6WttWlJX9DXM7dxuoA2ppA_m-UEaEzXLumHKbINmH4b-e9CV0GFiO7o9b-9fMm4EMW3sfKZgDQSrj6fgSI76Ddv/s200/IMG_6472.JPG" alt="" id="BLOGGER_PHOTO_ID_5306847070904313522" border="0" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7704977549569843299.post-79753017859576124102009-02-05T02:33:00.001-08:002009-02-15T08:32:47.858-08:00Sopa de ajoIngredientes:<br /><ul><li>6 dientes de ajo</li><li>Aceite de oliva medio vasito </li><li>Hueso de jamón</li><li>Pimentón dulce o picante<br /></li><li>Caldo de ave</li><li>Pan</li><li>Picadillo de jamón serrano</li><li>2 huevos<br /></li><li>Sal</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhj6H2_7y6XrmBriCMYvU7f4sJceW3RKXoZtKk_lmdRfSLJijDKeFtLHwiep1BZzE9o86cvUsl0YqycvPS8F_0U0M2ZIjklso359QZm7peyAPR00_TSfYg7Tm89m-6-Cl66fla0-UGYGKl/s1600-h/IMG_3907.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhj6H2_7y6XrmBriCMYvU7f4sJceW3RKXoZtKk_lmdRfSLJijDKeFtLHwiep1BZzE9o86cvUsl0YqycvPS8F_0U0M2ZIjklso359QZm7peyAPR00_TSfYg7Tm89m-6-Cl66fla0-UGYGKl/s200/IMG_3907.JPG" alt="" id="BLOGGER_PHOTO_ID_5300878578344769474" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsR2e-Nk4zxbNdZdiUeA9oYqNrTwdnwh0LUte5P9L4cEoMl9Usxvg8oiTndVmS6HXe9zvri3YlpkBv0fNTQfvDJpyf-UG8uvIy2Xan6WbuBDgAXTBdiPuAc9qxX2R-hRWxdzuqdEgJVEbp/s1600-h/IMG_3913.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsR2e-Nk4zxbNdZdiUeA9oYqNrTwdnwh0LUte5P9L4cEoMl9Usxvg8oiTndVmS6HXe9zvri3YlpkBv0fNTQfvDJpyf-UG8uvIy2Xan6WbuBDgAXTBdiPuAc9qxX2R-hRWxdzuqdEgJVEbp/s200/IMG_3913.JPG" alt="" id="BLOGGER_PHOTO_ID_5300878587183976130" border="0" /></a><br />Se pone en una cazuela los dientes de ajo laminado, el aceite y el jamóm, se rehoga hasta que el ajo esté un poco dorado. Se le añade el picadillo de jamón , el pimentón y rapidamente se pone el pan a láminas muy finas. El pan es conveniente que sea del día anterior pero no pongais un mendrugo<br />so mengrugos<br />.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHlupTzslwryxPJO3FQz6oKZwpMufBzvquCBQvF-3oP_sz0I4lng_cRrkAuC8ZE0-yQzk0XawiPmQliracaCpNrBfP9JRoJzDFbab9vap1kjI-JN6ltQ7j1sJRxZGCv1LqgO59jMyTGBDb/s1600-h/IMG_3912.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHlupTzslwryxPJO3FQz6oKZwpMufBzvquCBQvF-3oP_sz0I4lng_cRrkAuC8ZE0-yQzk0XawiPmQliracaCpNrBfP9JRoJzDFbab9vap1kjI-JN6ltQ7j1sJRxZGCv1LqgO59jMyTGBDb/s200/IMG_3912.JPG" alt="" id="BLOGGER_PHOTO_ID_5300878581861406322" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxMhQTabIxKbSOf3J4kQO13CgYol2LTN9HF4IcTPkDUY3jWlMXjFmqLmSv-STNQXk_iXcQ5j9GUQV8_F64GujKwSIEo_z9Bod29HI656r2NgUJ3nR72Zd_laXVJBWnKLbI_q7uECmvgesn/s1600-h/IMG_3915.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxMhQTabIxKbSOf3J4kQO13CgYol2LTN9HF4IcTPkDUY3jWlMXjFmqLmSv-STNQXk_iXcQ5j9GUQV8_F64GujKwSIEo_z9Bod29HI656r2NgUJ3nR72Zd_laXVJBWnKLbI_q7uECmvgesn/s200/IMG_3915.JPG" alt="" id="BLOGGER_PHOTO_ID_5300878589196042738" border="0" /></a><br />Rehogar el pan y todo el resto bien mezclado, y se baña con el caldo de ave hasta que lo cubra bastante (1.5 l de caldo aprox.).<br />Una vez hierva, batirlo con un batidor de mano no eléctrico, asi k a currar campeones ;-P. Ahora apagamos el fuego y agregamos los 2 huevos batiéndolos muy rápido,<br />y ala, k os huela la boca a ajo.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcckRRUKv_ME8IVirrKh7IBRIF5Z3h_WLCuuXK83MvtPL_zyxUzJpDgnG5aePHyOJ54-LPpxykK83YcFe_FvWCzjXFm0KcAZfZMJmdsihv-QF7Jnz_UtL70HwtEqQdD66O-WO3bjiem6NZ/s1600-h/IMG_3916.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcckRRUKv_ME8IVirrKh7IBRIF5Z3h_WLCuuXK83MvtPL_zyxUzJpDgnG5aePHyOJ54-LPpxykK83YcFe_FvWCzjXFm0KcAZfZMJmdsihv-QF7Jnz_UtL70HwtEqQdD66O-WO3bjiem6NZ/s200/IMG_3916.JPG" alt="" id="BLOGGER_PHOTO_ID_5300879240325181330" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEQyfMNTzSK4jyPeWLJeHu4Ml3-bpHevOqHhlUPPq0iA3ioa7_f_whjJ9vAtfHRuPiyBSTjyCwZ69YX62wKKIXA4D5JAJNoKo_pB4-hIYTEmQKkBnm25MPegHoOYxDF82dW3R1wmV0zd8z/s1600-h/IMG_3922.JPG"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEQyfMNTzSK4jyPeWLJeHu4Ml3-bpHevOqHhlUPPq0iA3ioa7_f_whjJ9vAtfHRuPiyBSTjyCwZ69YX62wKKIXA4D5JAJNoKo_pB4-hIYTEmQKkBnm25MPegHoOYxDF82dW3R1wmV0zd8z/s200/IMG_3922.JPG" alt="" id="BLOGGER_PHOTO_ID_5300879245988682066" border="0" /></a>Chicharrinhttp://www.blogger.com/profile/11334994105868624091noreply@blogger.com0tag:blogger.com,1999:blog-7704977549569843299.post-72201512633173109202009-02-05T02:31:00.000-08:002009-02-11T09:45:49.856-08:00Marmitako de atúnIngredientes:<br /><ul><li>Atún fresco 300gr</li><li>1 Pimiento verde</li><li>1kg Patatas</li><li>1 Puerro</li><li>2Ajos tiernos</li><li>1.5l Caldo de pescado</li><li>50gr almendra tostada</li><li>Tomate triturado<br /></li><li>Sal</li><li>Aceite</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg16btBSogaQrQu1FwD0QyVKz5hIyYZGvG6WUH71wuw9q8FlzaVGBIxIoeUN8EwVdXAXfVeylIq_8S4dMGclunVhnEjFG4ugUuuLPiTvVHlJhob0Nz5-i2AQmqRbgH820BgrCHEXpcQe8o/s1600-h/IMG_6401.JPG"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg16btBSogaQrQu1FwD0QyVKz5hIyYZGvG6WUH71wuw9q8FlzaVGBIxIoeUN8EwVdXAXfVeylIq_8S4dMGclunVhnEjFG4ugUuuLPiTvVHlJhob0Nz5-i2AQmqRbgH820BgrCHEXpcQe8o/s200/IMG_6401.JPG" alt="" id="BLOGGER_PHOTO_ID_5299259411319776466" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP_rnyGhTqw4BfIdgNfz_0C-Bwsv1xRv6ywQDhkXQEMev7dkAg1cGNQoew3xJxHSpM5IN0qWq3QBUMwb-ZPxLW_dk3YtFvNiogxwqWIsiwwVAo5RjdEAT2Zt1VXsfc-7aMrc7Ug_rS1kI/s1600-h/IMG_6402.JPG"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP_rnyGhTqw4BfIdgNfz_0C-Bwsv1xRv6ywQDhkXQEMev7dkAg1cGNQoew3xJxHSpM5IN0qWq3QBUMwb-ZPxLW_dk3YtFvNiogxwqWIsiwwVAo5RjdEAT2Zt1VXsfc-7aMrc7Ug_rS1kI/s200/IMG_6402.JPG" alt="" id="BLOGGER_PHOTO_ID_5299259363776370402" border="0" /></a><br />Se pone en una cazuela con acite el pimiento, ajos tiernos y puerros picados muy pequeñito.<br />Una vez rehogado se le agrega las patatas cortadas a forma irregular (cascadas se llama a la forma de cortarlas, pero no penseis mal, ojo donde van las manos, k estamos cocinadco guarros)<br />Se añade el tomate tritutado 100gr y se le agrega el caldo de pescado hasta cubrirlo todo.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx4C6w4P3CcQPXGa40E6lI8s-1kOQnxeHMFzGl8B55t_oyaquoqz62TryLHwa6LrMVWJzx0diDzRapvTrEbYBkDA4EwrNqmvaf3krQNQ6DCirDwdiNO8TvwajM0eQr1x8GrwHXCEPQHCI/s1600-h/IMG_6403.JPG"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx4C6w4P3CcQPXGa40E6lI8s-1kOQnxeHMFzGl8B55t_oyaquoqz62TryLHwa6LrMVWJzx0diDzRapvTrEbYBkDA4EwrNqmvaf3krQNQ6DCirDwdiNO8TvwajM0eQr1x8GrwHXCEPQHCI/s200/IMG_6403.JPG" alt="" id="BLOGGER_PHOTO_ID_5299259361402348226" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjikpHyNmJ50gu7tePVgLYB7U4TfUS2MKwN4Jrl8dvNj92GgbTSc5X4T3EBELA8S7akqD6l31n_fxk6nE2KjTL4zqG9mZMtfZp0rYtTovDZYDrhPvz-lxSBwBGIaPBnffTDGE9BRBOdOek/s1600-h/IMG_6404.JPG"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjikpHyNmJ50gu7tePVgLYB7U4TfUS2MKwN4Jrl8dvNj92GgbTSc5X4T3EBELA8S7akqD6l31n_fxk6nE2KjTL4zqG9mZMtfZp0rYtTovDZYDrhPvz-lxSBwBGIaPBnffTDGE9BRBOdOek/s200/IMG_6404.JPG" alt="" id="BLOGGER_PHOTO_ID_5299259359253049570" border="0" /></a><br /><br />salamos a gusto y se deja cocer hasta que las patatas estén medio hechas, entonces se añaden las almendras picadas en el mortero. Se continua la cocción. 3 minutos antes de terminar se agrega el atún a dados y ya ta.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdBwlLv2-fRxocVAS7_GvVsfBHZpU9jynITUz2CSEOg9euNK0BT6gKFG2j6MuEniqbqYsEgC-1fpBLcCjPppK3Cx8hQziP1Rr0d3h9y1xURGcBCaPjJ-yz7MJajTjyCaqDW5uj9dmB8w/s1600-h/IMG_6405.JPG"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdBwlLv2-fRxocVAS7_GvVsfBHZpU9jynITUz2CSEOg9euNK0BT6gKFG2j6MuEniqbqYsEgC-1fpBLcCjPppK3Cx8hQziP1Rr0d3h9y1xURGcBCaPjJ-yz7MJajTjyCaqDW5uj9dmB8w/s200/IMG_6405.JPG" alt="" id="BLOGGER_PHOTO_ID_5299259354299482354" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTgyT0vn3oQbPTuDw8lh0CFMGycq7QKTrgJtzug6xRHyxZ7VDFJNhTazaCJ3XOf0QEFu_mgTOhx_pQAyEW3J1KI-rqXVkeLHssw-OQUqiZt7udhLZDRQYTiWQZOOT-Dgz7m48hYJCasB4/s1600-h/IMG_6407.JPG"><img style="cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTgyT0vn3oQbPTuDw8lh0CFMGycq7QKTrgJtzug6xRHyxZ7VDFJNhTazaCJ3XOf0QEFu_mgTOhx_pQAyEW3J1KI-rqXVkeLHssw-OQUqiZt7udhLZDRQYTiWQZOOT-Dgz7m48hYJCasB4/s200/IMG_6407.JPG" alt="" id="BLOGGER_PHOTO_ID_5299259353231127794" border="0" /></a>Chicharrinhttp://www.blogger.com/profile/11334994105868624091noreply@blogger.com0