tag:blogger.com,1999:blog-24796759098490363412024-03-12T20:35:03.602-07:00 EL RITMO EN LOS FOGONESMúsica y cocina. Recetas que nos trasladan a otros lugares, a otros momentos. Canciones que nos recuerdan a personas y a experiencias vividas. Placeres en si mismos. En EL RITMO DE LOS FOGONES fusionaré cocina y música, presentado algunas recetas combinándolas con la lista de reproducción musical que sonó durante la elaboración de la receta de entre una selección de más de 1500 temas. Fusión de placeres, pasión por sentirlos.CookingMusichttp://www.blogger.com/profile/14070930547657480176noreply@blogger.comBlogger171125tag:blogger.com,1999:blog-2479675909849036341.post-69569591713019678202020-03-25T08:05:00.000-07:002020-03-28T00:18:47.076-07:00ACELGAS REHOGADAS CON PATATAS Y PANCETA<div style="text-align: center;">
<b><span style="color: red;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: red;"><span class="hps">(</span></span></span></span></span></span></b><b><span style="color: red;"><span class="tlid-translation translation" lang="en"><span class="" title=""><span class="tlid-translation translation" lang="en"><span class="" title="">Swiss chard with potatoes and bacon</span></span></span></span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><span style="color: red;"><span style="color: red; font-family: "trebuchet ms" , sans-serif;">)</span></span></span></span></span></b></div>
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<span style="color: lime;"><b><span style="color: lime;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: lime;"><span class="hps"><span class="hps">(</span></span></span></span></span></span></b><span class="tlid-translation translation" lang="fr"><span class="" title="">Bette à carde aux pommes de terre et bacon</span></span><b><span style="color: lime;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: lime; font-family: "trebuchet ms" , sans-serif;">)</span></span></span></b></span></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span class="hps"><span class="hps"><span class="hps">(</span></span></span></span></span></span></b><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><span class="tlid-translation translation" lang="it"><span class="" title="">Bietola con patate e pancetta</span></span>)</span></span></b></div>
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<b><span style="color: magenta;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: magenta;"><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;">(</span></span></span></span></b><b><span style="color: magenta;"><span class="tlid-translation translation" lang="de"><span class="" title=""><span class="tlid-translation translation" lang="de"><span class="" title=""><span class="tlid-translation translation" lang="de"><span class="" title="">Mangold mit Kartoffeln und Speck</span></span></span></span></span></span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: magenta;"><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;">)</span></span></span></span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: magenta;"><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;"><span style="color: orange;">(</span></span></span></span></b><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: magenta;"><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;"><span style="color: orange;"><span class="tlid-translation translation" lang="ca"><span class="" title=""><span class="tlid-translation translation" lang="ca"><span class="" title="">Bledes</span> <span title="">ofegades</span> <span title="">amb</span> <span title="">patates</span> <span title="">i</span> <span title="">cansalada</span></span></span></span>) </span></span></span></span></b><br />
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<span style="font-size: large;"> INGREDIENTES PARA 3-4 RACIONES </span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>2 manojos de acelgas </b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>2 patatas medianas o grandes</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 tomate </b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 pimiento pequeño </b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 cebolla</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 rama de perejil</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>2 ajos</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 cucharada grande de pimentón de la vera (dulce)</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>2 hojas de laurel</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>4 tiras de panceta</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Agua</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Aceite </b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">Pimienta negra molida</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">Sal </span></b></span><br />
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<span style="font-size: x-small;">Tiempo de preparación 30 minutos</span></div>
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<span style="font-size: x-small;">Dificultat: Sencillo</span></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">1.- Preparamos la cebolla, patatas, ajo y pimiento</span></i></b></div>
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<i><b>En primer lugar debeis cortar los ajos, la cebolla, la patata y el pimiento para hacer un sofrito y freir la patata.</b></i></div>
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<i><b>Los ajos los fileteamos, la cebolla la cortamos en trozos pequeños, la patata en cuadrados y el pimiento en trocitos pequeños. </b></i></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">2.- Sofreimos i ponemos a freir la patata</span></i></b><br />
<b style="font-family: Times;"><i><br /></i></b><i><b>Ponemos abundante aceite en una sartén y lo calentamos. Cuando el aceite esté bien caliente le incoporamos el ajo, la cebolla y el pimiento y le ponemos algo de sal.</b></i><br />
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<i><b>A los dos minutos le agregamos los trozos de patata y le podemos añadir algo de sal y pimienta negra molida. Removemos y dejamos que se vaya friendo la patata.</b></i><br />
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<b><i><span style="font-family: "times"; font-size: x-large;">3.- Preparamos y hervimos las acelgas </span></i></b><br />
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<i><b>Como podeis ver en la secuencia de fotos, en primer lugar quitaremos 3 o 4 centímetros de la parte final de las pencas que pueden estar dañadas o con tierra. Acto seguido debemos lavar todas las hojas de acelga, yo lo hago siempre de una en una, y las cortamos en trozos, pencas incluidas. Los trozos que hagamos pueden ser bastante grandes. Cada hoja la podemos cortar en 5 o 6 trozos.</b></i><br />
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<i><b>Cuando tenemos todas las hojas cortadas las introducimos en una olla y cubrimos de agua. Cortamos también un tomate en una docena de trozos (lo podemos pelar con anterioridad) y lo incorporamos también a la olla con las acelgas y el agua.</b></i><br />
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<i><b>Pondremos la olla en el fuego y lo llevaremos a ebullición. Desde el momento en que el agua empieza a hervir lo tenemos así 4 minutos. Luego retiramos y escurrimos las acelgas.</b></i></div>
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;">4.- Incorporamos la panceta a las patatas </span></i></b></b></div>
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<i><b>Cortamos la panceta en trozos pequeños y cuando veamos que las patatas empiezan a dorarse los incorporaremos a la sartén. Añadiremos también en este momento las 2 hojas de laurel.</b></i><br />
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;">5.-Mezclamos acelgas y patatas</span></i></b></b></div>
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<i><b>Preparamos una olla donde podremos verter las hojas de acelgas y el tomate que tenemos escurriendo.</b></i><br />
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<i><b>Después, cuando veamos que las patatas y la panceta están ya hechas, desde la misma sartén y con una espumadera pasamos el sofrito con patatas y carne a la olla donde tenemos las acelgas. Lo hacemos así para que también parte de aceite pase, con las patatas, a la olla de acelgas.</b></i><br />
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<a href="https://1.bp.blogspot.com/-EY1lR9tUgmE/XntIGW8-HNI/AAAAAAAAGhk/5Yjxy2xMgRAyb9JVmG3SVI5izO0opEcEQCEwYBhgLKs0DAMBZVoDBbfqrr3Wm5vrEzVeMTtsxaiP2fLq6D2LArrv5KymyWvcmwyHG5E6puNapw-K4UBM-ZpEqlqIiUK2a584UksSAUW-VUWICIiDKq_4fKyA1hzbrPGDRdOXY4utImdWrQaKCtT41rIa209joKfvHFImKs78205yjj1ON_WY4hydB8CAzFsigADwKC5U0LZGgVy8XlrjF5el7K92e96CDoScuWzjurLRLJDgkbm6iKia3EZyI4pJEEq8TH__CvOJC75Ocw1o_aJosZGqK8_KBNdj5KJW_PTokQRb3tGVqBQSi_TM1ATMwDL5jP56y2irPdz71wHDLtY2GPLxKFumPCSMLTIDdZy_pHmHihGar7DFA4aQBMqN9v4F77vQfEvaoljBAgl41SRHRaKN9qTkW-B_qHRY3rYZx76Q46c9Q_d4VaWDuR8hP5rjq7xXe6i8uhbNTxFAtsQfIMAZ2iQf_Legvih6lJNgn-KsQ5IuSj5iF-O7qZkymEVQ8tGm42wMheLS38Hy_V_feoHkVe6bEgeeu8nvL8z527TgTlQsjsWWPhmISYSxuXtpXhTtzU7T1symiSyQr6switUUYfg8lf5uZsUQgjmCJqxAw_5zt8wU/s1600/IMG_0420.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-EY1lR9tUgmE/XntIGW8-HNI/AAAAAAAAGhk/5Yjxy2xMgRAyb9JVmG3SVI5izO0opEcEQCEwYBhgLKs0DAMBZVoDBbfqrr3Wm5vrEzVeMTtsxaiP2fLq6D2LArrv5KymyWvcmwyHG5E6puNapw-K4UBM-ZpEqlqIiUK2a584UksSAUW-VUWICIiDKq_4fKyA1hzbrPGDRdOXY4utImdWrQaKCtT41rIa209joKfvHFImKs78205yjj1ON_WY4hydB8CAzFsigADwKC5U0LZGgVy8XlrjF5el7K92e96CDoScuWzjurLRLJDgkbm6iKia3EZyI4pJEEq8TH__CvOJC75Ocw1o_aJosZGqK8_KBNdj5KJW_PTokQRb3tGVqBQSi_TM1ATMwDL5jP56y2irPdz71wHDLtY2GPLxKFumPCSMLTIDdZy_pHmHihGar7DFA4aQBMqN9v4F77vQfEvaoljBAgl41SRHRaKN9qTkW-B_qHRY3rYZx76Q46c9Q_d4VaWDuR8hP5rjq7xXe6i8uhbNTxFAtsQfIMAZ2iQf_Legvih6lJNgn-KsQ5IuSj5iF-O7qZkymEVQ8tGm42wMheLS38Hy_V_feoHkVe6bEgeeu8nvL8z527TgTlQsjsWWPhmISYSxuXtpXhTtzU7T1symiSyQr6switUUYfg8lf5uZsUQgjmCJqxAw_5zt8wU/s320/IMG_0420.jpg" width="320" /></a></div>
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;">6.-Añadimos el pimentón y mezclamos</span></i></b></b></div>
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<i><b>Ahora será el momento de añadir el pimentón de la vera, remover y calentar todo junto.</b></i><br />
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;"><a href="https://1.bp.blogspot.com/-_K-pMqAK3wY/XntIHFRJSzI/AAAAAAAAGhs/w6OjEhy8QlklFhCnkY0T5HkXxWCINjQPQCEwYBhgLKs0DAMBZVoAT3V2JTih69JX99VvvBPXF4jckCjbHTG-q32SzbAKNmqZqYKnYg7C6avsC-eGsbruI69kIw6rPUhTnyM9ik0ssn3RkzVUyRhEbw9OUz4rw73yJJUSfdjmSBefS4L_IyFMz8wUD2fRtUb-1qfpGEg60wfT46tImNQnDialxgh4BHksp7umFOfdMpV-4Gy8sjQzRDuEfsp2Mj5XN_phyNXeUsTA5OEaUjLnVaAEIXdQ721DMfgoGbZV7VR8a9LLkZJ-k_Ynj4MtYilWxPUjsg15g_WUnc3xvDkUbOBZWNzCRJDxRJMW3VUc8E5AVxDOPHl4marFSGRA2JZhYzxkucXz7GM-Ck77a2jivQhuAeVbtejyYEVEKmAjeDkEGFEiRSpfPtir496Tln0mvXnxkS9oPTXkZ3jfrBA_hiVMJ-bYFQzC5iwQYxv8_mfvd7YJCCiocqgt8qctUoJ_VZ9CMccrq_xXRQ_Zhushty_GiWUcTFKAlh83TSOFN2mjYoGBgUhi_k9qwtPRRhAgill9b38ddhg5sdAUCFTWWjZjZomgdzRWEuY8VrUNfOx-opZsN-qp9-NEKLYQuhXJj8ID8OpGucXFOFLWQs1AwqZ3t8wU/s1600/IMG_0424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-_K-pMqAK3wY/XntIHFRJSzI/AAAAAAAAGhs/w6OjEhy8QlklFhCnkY0T5HkXxWCINjQPQCEwYBhgLKs0DAMBZVoAT3V2JTih69JX99VvvBPXF4jckCjbHTG-q32SzbAKNmqZqYKnYg7C6avsC-eGsbruI69kIw6rPUhTnyM9ik0ssn3RkzVUyRhEbw9OUz4rw73yJJUSfdjmSBefS4L_IyFMz8wUD2fRtUb-1qfpGEg60wfT46tImNQnDialxgh4BHksp7umFOfdMpV-4Gy8sjQzRDuEfsp2Mj5XN_phyNXeUsTA5OEaUjLnVaAEIXdQ721DMfgoGbZV7VR8a9LLkZJ-k_Ynj4MtYilWxPUjsg15g_WUnc3xvDkUbOBZWNzCRJDxRJMW3VUc8E5AVxDOPHl4marFSGRA2JZhYzxkucXz7GM-Ck77a2jivQhuAeVbtejyYEVEKmAjeDkEGFEiRSpfPtir496Tln0mvXnxkS9oPTXkZ3jfrBA_hiVMJ-bYFQzC5iwQYxv8_mfvd7YJCCiocqgt8qctUoJ_VZ9CMccrq_xXRQ_Zhushty_GiWUcTFKAlh83TSOFN2mjYoGBgUhi_k9qwtPRRhAgill9b38ddhg5sdAUCFTWWjZjZomgdzRWEuY8VrUNfOx-opZsN-qp9-NEKLYQuhXJj8ID8OpGucXFOFLWQs1AwqZ3t8wU/s320/IMG_0424.jpg" width="320" /></a></span></i></b></b></div>
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;">6.-Servimos</span></i></b></b></div>
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<i><b>Cuando la mezcla se haya calentado y se hayan integrado unos ingredientes con otros será la hora de servir.</b></i><br />
<i><b>Hacedlo con la comida bien caliente y acompañadlo con unas buenas de pan artesanal, unas aceitunas o unos pimientos en vingre.</b></i><br />
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<b style="font-family: Verdana, sans-serif; text-align: right;"> BON PROFIT</b></div>
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<b style="font-family: Verdana, sans-serif; text-align: right;"><i><span style="font-size: large;"><span style="color: #ea9999;">LISTA DE REPRODUCCIÓN MUSICAL DURANTE LA ELABORACIÓN DE LA RECETA</span></span></i> </b></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">The Rural Alberta Advantage - <a href="https://www.youtube.com/watch?v=D4x1q7brdwA" target="_blank">On the Rocks</a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Phillip Phillips - <a href="https://www.youtube.com/watch?v=HoRkntoHkIE" target="_blank">Home</a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Tony Bennett & Lady Gaga - <a href="https://www.youtube.com/watch?v=O1OdWOLWeCM" target="_blank">But Beautiful</a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Nacho Vegas - <a href="https://www.youtube.com/watch?v=jgI4d2WxoqU" target="_blank">Ocho y Medio</a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Radiohead - <a href="https://www.youtube.com/watch?v=n5h0qHwNrHk" target="_blank">Fake Plastic Trees</a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Iván Ferreiro - <a href="https://www.youtube.com/watch?v=dHjw88P2hXw" target="_blank">El Bosón de Higgs</a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Small Faces - <a href="https://www.youtube.com/watch?v=HUuuHLaSLR0" target="_blank">All or Nothing</a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Joe Cocker - <a href="https://www.youtube.com/watch?v=SshhK2dmG2I" target="_blank">Never Tear Us Apart</a> </span></b></span></div>
CookingMusichttp://www.blogger.com/profile/14070930547657480176noreply@blogger.com0tag:blogger.com,1999:blog-2479675909849036341.post-52227934576546844602019-07-27T21:05:00.000-07:002019-07-28T03:14:19.518-07:00ESPUMA SUAVE DE LECHE MERENGADA AROMATIZADA CON AZAHAR Y JAZMÍN<div style="text-align: center;">
<b><span style="color: red;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: red;"><span class="hps">(</span></span></span></span></span></span></b><b><span style="color: red;"><span class="tlid-translation translation" lang="en"><span class="" title=""><span class="tlid-translation translation" lang="en"><span class="" title="">Soft foam of "merengada" milk flavored with orange blossom and jasmine</span></span></span></span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><span style="color: red;"><span style="color: red; font-family: "trebuchet ms" , sans-serif;">)</span></span></span></span></span></b></div>
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<b><span style="color: lime;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: lime;"><span class="hps"><span class="hps">(</span></span></span></span></span></span></b><b><span style="color: lime;"><span class="tlid-translation translation" lang="fr"><span class="" title=""><span class="tlid-translation translation" lang="fr"><span class="" title=""><span class="tlid-translation translation" lang="fr"><span class="" title="">Douce mousse de lait de "merengada" parfumée à la fleur d'oranger et au jasmin</span></span></span></span></span></span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: lime; font-family: "trebuchet ms" , sans-serif;">)</span></span></span></b></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span class="hps"><span class="hps"><span class="hps">(</span></span></span></span></span></span></b><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><span class="tlid-translation translation" lang="it"><span class="" title="">Morbida schiuma di latte di "merengada" aromatizzata con fiori d'arancio e gelsomino</span></span>)</span></span></b></div>
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<b><span style="color: magenta;"><span style="color: magenta;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: magenta;"><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;">(</span></span></span></span><span class="tlid-translation translation" lang="de"><span class="" title="">Weicher Schaum aus "Merengada"-Milch, aromatisiert mit Orangenblüte und Jasmin</span></span><span style="color: magenta;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: magenta;"><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;">)</span></span></span></span></span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: magenta;"><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;"><span style="color: orange;">(</span></span></span></span></b><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: magenta;"><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;"><span style="color: orange;"><span class="tlid-translation translation" lang="ca"><span class="" title=""><span class="tlid-translation translation" lang="ca"><span class="" title="">Escuma</span> <span class="" title="">suau</span> <span title="">de llet</span> <span title="">merengada</span> <span title="">aromatitzada</span> <span title="">amb</span> <span class="" title="">flor del taronger</span> <span title="">i</span> <span title="">gessamí</span></span></span></span>) </span></span></span></span></b><br />
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<span style="font-size: large;"> INGREDIENTES PARA 3-4 RACIONES </span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>250 ml de leche</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>100 ml de nata líquida</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>30 gr de azúcar</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Canela en rama</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 naranja</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>2 limones </b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Aroma de azahar líquido</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Canela molida</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Arandanos</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Virutas de chocolate</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Flores de jazmín</b></span><br />
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<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">**Para hacer esta receta necesitaremos un <a href="https://www.alambique.com/es/blog/sifon-cocina-n189" target="_blank">sifón de cocina</a>. </span></b></span><br />
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<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;"> </span></b></span><br />
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<span style="font-size: x-small;">Tiempo de preparación 20-30 minutos</span></div>
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<span style="font-size: x-small;">1/2 hora para enfriar </span></div>
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<span style="font-size: x-small;">12 horas de nevera </span></div>
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<span style="font-size: x-small;">Dificultat: Sencillo</span></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">1.- Pelamos el limón i la naranja</span></i></b></div>
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<i><b>Simplemente pelamos la el limón y la naranja y reservamos las cáscaras.</b></i></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">2.- Ponemos a hervir los ingredientes</span></i></b><br />
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<i><b>En una cazuela pequeña ponemos a calentar a fuego suave la leche, la nata, el azúcar, las pieles que limón y naranja que acabamos de pelar, una trozo de canela en rama y un chorro de aroma de azahar líquido.</b></i><br />
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<i><b> </b></i>
<b><i><span style="font-family: "times"; font-size: x-large;"> </span></i></b><br />
<b><i><span style="font-family: "times"; font-size: x-large;">3.- Lo llevamos a ebullición </span></i></b><br />
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<i><b>A fuego suave llevamos la mezcla a embullición. Si quereis podeis ir removiéndolo alguna vez mientras se produce el proceso.</b></i><br />
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<i><b><a href="https://1.bp.blogspot.com/-joyTB_tZ2nw/XTKkFpGmG8I/AAAAAAAAGcg/yWemo1WC4PU9pIP5EcOl0oKQVf0aHTQ4QCEwYBhgL/s1600/IMG_8264%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-joyTB_tZ2nw/XTKkFpGmG8I/AAAAAAAAGcg/yWemo1WC4PU9pIP5EcOl0oKQVf0aHTQ4QCEwYBhgL/s320/IMG_8264%25281%2529.jpg" width="320" /></a></b></i></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">4.- Retiramos, dejamos enfriar y colamos.</span></i></b><br />
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<i><b>Cuando la mezcla hierve paramos el fuego y en la misma cazuela lo dejamos enfriar mientras las cáscaras se infusionan.</b></i></div>
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<i><b>Después de una media hora, cuando la leche ya este fría y lo colamos. </b></i></div>
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;">5.- Rellenamos el sifón </span></i></b></b></div>
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<i><b>Ahora
deberemos rellenar el sifón con la mezcla obtenida y luego enroscarle dos carga de gas. Seguid las instrucciones del fabricante del sifón o de
las cápsulas para hacerlo o <a href="https://www.youtube.com/watch?v=FRjfjsGRr5k" target="_blank">pinchad en este enlace. </a></b></i><br />
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;">5.-Agitar fuertemente el sifón y enfriar</span></i></b></b></div>
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<i><b>Una
vez hemos insertado la primera carga y hemos enroscada la segunda carga de gas en el sifón deberemos agitarlo
enérgicamente, tanto como podamos. Cuanto más agitemos y con cuanta más
fuerza lo hagamos mejor será el resultado final.</b></i><br />
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<i><b>Una vez agitado lo meteremos en la nevera. El tiempo es variable,
pero si haceis la receta con previsión podemos dejarlo unas 12 horas para
que se enfrie.</b></i><br />
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;">6.-Servimos</span></i></b></b></div>
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<i><b>Cuando hayan pasado las horas de nevera podremos sacar el sifón y ponerle una boquilla.</b></i><br />
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<i><b><a href="https://1.bp.blogspot.com/-xaHDZ-_DAPE/XTNukKVgXvI/AAAAAAAAGdg/9wN93xGRNjgKYBNdYI3YvvozpbvOCx9zgCEwYBhgL/s1600/IMG_8271.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-xaHDZ-_DAPE/XTNukKVgXvI/AAAAAAAAGdg/9wN93xGRNjgKYBNdYI3YvvozpbvOCx9zgCEwYBhgL/s320/IMG_8271.jpg" width="240" /></a></b></i></div>
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<i><b>En boles o copas individuales ya podremos rociar la
mezcla que deberá salir espumosa como podeis ver en este video o en la foto.</b></i><br />
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<i><b><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dz9jiLnn-hVOGToHbqn5zJCbrNhsAVGD3fbF2RXp2hBfNv84wcsJAaJYwit_EJeLniIjE8RODXoI6nq0f0Fzw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></b></i></div>
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<i><b><a href="https://1.bp.blogspot.com/-8QT_uP5aA4I/XTNukE_i4RI/AAAAAAAAGdk/muPgCFhjYQICoHjg_mARujxhQl52vuzwACEwYBhgL/s1600/IMG_8274.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-8QT_uP5aA4I/XTNukE_i4RI/AAAAAAAAGdk/muPgCFhjYQICoHjg_mARujxhQl52vuzwACEwYBhgL/s320/IMG_8274.jpg" width="240" /></a></b></i></div>
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<i><b>Para darle color, sabor y aroma podremos decorar la copa final con unas ralladuras de piel de limón, unos arandanos, unas virutas de chocolate o canela en polvo y unas flores de jazmín.</b></i><br />
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<i><b>Una deliciosa receta que tanto os servirá de desayuno veraniego, aperitivo o postre. Espero que la disfruteis.</b></i></div>
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<b style="font-family: Verdana, sans-serif; text-align: right;"> BON PROFIT</b></div>
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<b style="font-family: Verdana, sans-serif; text-align: right;"><i><span style="font-size: large;"><span style="color: #ea9999;">LISTA DE REPRODUCCIÓN MUSICAL DURANTE LA ELABORACIÓN DE LA RECETA</span></span></i> </b></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Pink Floyd - <a href="https://www.youtube.com/watch?v=54W8kktFE_o" target="_blank">Shine On You Crazy Diamond</a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Plain White T's - <a href="https://www.youtube.com/watch?v=h_m-BjrxmgI" target="_blank">Hey There Delilah</a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Wilco - <a href="https://www.youtube.com/watch?v=bF3pBjPwgtg" target="_blank">One Wing</a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Roberto Carlos - <a href="https://www.youtube.com/watch?v=RpfOHm3e5mM" target="_blank">Es Prohibido Fumar</a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Wild Child - <a href="https://www.youtube.com/watch?v=hmZDYPYjZgs" target="_blank">Pillow Talk</a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Nat King Cole - <a href="https://www.youtube.com/watch?v=JErVP6xLZwg" target="_blank">L-O-V-E </a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Xoel López - <a href="https://www.youtube.com/watch?v=tCFNAN5Riko" target="_blank">Cometa</a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Nunatak - <a href="https://www.youtube.com/watch?v=TTJOEb9n5KI" target="_blank">Nubes</a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Cigarettes After Sex - <a href="https://www.youtube.com/watch?v=ZuIDh4XIzxU" target="_blank">Dreaming Of You</a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></b></span></div>
CookingMusichttp://www.blogger.com/profile/14070930547657480176noreply@blogger.com0tag:blogger.com,1999:blog-2479675909849036341.post-71850866645850422672019-04-24T16:13:00.000-07:002019-04-24T16:20:44.627-07:00MOUSSE DE AGUACATE<div style="text-align: center;">
<b><span style="color: red;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: red;"><span class="hps">(</span></span></span></span></span><span class="tlid-translation translation" lang="en"><span class="" title="">Avocado Mousse</span></span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><span style="color: red;"><span style="color: red; font-family: "trebuchet ms" , sans-serif;">)</span></span></span></span></span></b></div>
<div style="text-align: center;">
<b><span style="color: lime;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: lime;"><span class="hps"><span class="hps">(</span></span></span></span></span></span><span style="color: lime;"><span class="tlid-translation translation" lang="fr"><span class="" title=""><span class="tlid-translation translation" lang="fr"><span class="" title="">Mousse d'avocat</span></span></span></span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: lime; font-family: "trebuchet ms" , sans-serif;">)</span></span></span></b></div>
<div style="text-align: center;">
<b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span class="hps"><span class="hps"><span class="hps">(</span></span></span></span></span></span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><span class="tlid-translation translation" lang="it"><span class="" title="">Mousse di avocado</span></span>)</span></span></b></div>
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<b><span style="color: magenta;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: magenta;"><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;">(</span></span></span></span><span style="color: magenta;"><span class="tlid-translation translation" lang="de"><span class="" title=""><span class="tlid-translation translation" lang="de"><span class="" title="">Avocado-Mousse</span></span></span></span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: magenta;"><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;">)</span></span></span></span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: magenta;"><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;"><span style="color: orange;">(</span></span></span></span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: magenta;"><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;"><span style="color: orange;"><span class="tlid-translation translation" lang="ca"><span class="" title="">Mousse</span> <span title="">d'alvocat</span></span>) </span></span></span></span></b><br />
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<span style="font-size: large;"> INGREDIENTES PARA 3-4 RACIONES </span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>2 aguacates maduros</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>2 huevos</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 yogur natural </b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1/2 limón</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Nachos o Doritos</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 rama de eneldo</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">1 hoja de albahaca</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">Pimienta negra molida</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">Sal </span></b></span><br />
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<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">**Para hacer esta receta necesitaremos un <a href="https://www.alambique.com/es/blog/sifon-cocina-n189" target="_blank">sifón de cocina</a>. </span></b></span><br />
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<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;"> </span></b></span><br />
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<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;"><a href="https://3.bp.blogspot.com/-obn1viqEJZk/XMDfRTRZnPI/AAAAAAAAGaw/V0f3f6e0a20OcQ53vY94RrrPatNAIw6HACEwYBhgL/s1600/IMG_0298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://3.bp.blogspot.com/-obn1viqEJZk/XMDfRTRZnPI/AAAAAAAAGaw/V0f3f6e0a20OcQ53vY94RrrPatNAIw6HACEwYBhgL/s400/IMG_0298.JPG" width="300" /></a></span></b></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;"><a href="https://2.bp.blogspot.com/-3EnfjbScrU0/XMDfRQTjKwI/AAAAAAAAGao/bnxR1-jpCrgg_RkhO7YJS3_OX7CduvglACEwYBhgL/s1600/IMG_0299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://2.bp.blogspot.com/-3EnfjbScrU0/XMDfRQTjKwI/AAAAAAAAGao/bnxR1-jpCrgg_RkhO7YJS3_OX7CduvglACEwYBhgL/s320/IMG_0299.JPG" width="320" /></a></span></b></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;"><a href="https://1.bp.blogspot.com/-EoLmfQaKDXQ/XMDfRUmYEnI/AAAAAAAAGak/mv1jNZYoKL4Be8Vkf02ELip2VxPa_VlPwCEwYBhgL/s1600/IMG_0300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-EoLmfQaKDXQ/XMDfRUmYEnI/AAAAAAAAGak/mv1jNZYoKL4Be8Vkf02ELip2VxPa_VlPwCEwYBhgL/s320/IMG_0300.JPG" width="320" /></a></span></b></span></div>
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<span style="font-size: x-small;">Tiempo de preparación 20-30 minutos</span></div>
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<span style="font-size: x-small;">+</span></div>
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<span style="font-size: x-small;">3 o 4 horas de nevera </span></div>
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<span style="font-size: x-small;">Dificultat: Sencillo</span></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">1.- Sacamos la pulpa de los aguacates</span></i></b></div>
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<i><b>Partimos los aguacates por la mitad y sacamos la pulpa que introduciremos en un vaso de batidora.</b></i></div>
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<i><b>Para saber como pelar o como no pelar un aguate podeis pinchar <a href="https://www.youtube.com/watch?v=5YyPTnCV69o" target="_blank">sobre este video</a>. El Comidista os lo explica.</b></i></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">2.- Añadimos ingredientes</span></i></b><br />
<b style="font-family: Times;"><i><br /></i></b><i><b>Cuando tenemos los aguacates en el vaso les iremos añadiendo los demás ingredientes antes de batir.</b></i><br />
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<i><b>Añadimos los dos huevos.</b></i><br />
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<i><b> </b></i><br />
<i><b>El yogur natural.</b></i><br />
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<i><b>Unas gotitas de zumo de limón recién exprimido.</b></i><br />
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<i><b>Y por último, de forma opcional, añadimos la rama de eneldo y la hoja de albahaca picadas, un poco de pimienta negra molida y una pizca de sal.</b></i><br />
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<b><i><span style="font-family: "times"; font-size: x-large;">3.- Batimos </span></i></b><br />
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<i><b>Cuando tenemos todos los ingredientes preparados deberemos batirlos. Cuanto más batida y cremosa nos quede la mezcla mucho mejor, así evitaremos que luego, al utilizar el sifón, se pueda quedar atascado.</b></i><br />
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;">4.- Rellenamos el sifón </span></i></b></b></div>
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<i><b>Ahora deberemos rellenar el sifón con la mezcla obtenida y luego enroscarle una carga de gas. Seguid las instrucciones del fabricante del sifón o de las cápsulas para hacerlo o <a href="https://www.youtube.com/watch?v=FRjfjsGRr5k" target="_blank">pinchad en este enlace. </a></b></i><br />
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;">5.-Agitar fuertemente el sifón y enfriar</span></i></b></b></div>
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<i><b>Una vez tenemos la carga de gas enroscada en el sifón deberemos agitarlo enérgicamente, tanto como podamos. Cuanto más agitemos y con cuanta más fuerza lo hagamos mejor será el resultado final.</b></i><br />
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<i><b>Una vez agitado lo meteremos en la nevera. El tiempo es variable, pero si haceis la receta con previsión podemos dejarlo 3 o 4 horas para que se enfrie.</b></i><br />
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;">6.-Servimos</span></i></b></b></div>
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<i><b>Cuando hayan pasado las horas de nevera podremos sacar el sifón, ponerle una boquilla y en boles individuales o en uno grande rociar la mezcla que deberá salir espumosa.</b></i><br />
<i><b>Podemos acompañar con unos doritos o unos nachos para que sirvan como cuchara.</b></i><br />
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<i><b>Un delicioso plato que espero disfruteis.</b></i></div>
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<b style="font-family: Verdana, sans-serif; text-align: right;"> BON PROFIT</b></div>
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<b style="font-family: Verdana, sans-serif; text-align: right;"><i><span style="font-size: large;"><span style="color: #ea9999;">LISTA DE REPRODUCCIÓN MUSICAL DURANTE LA ELABORACIÓN DE LA RECETA</span></span></i> </b></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">The Animals - <a href="https://www.youtube.com/watch?v=wJVpihgwE18" target="_blank">We've Gotta Get Out Of This Place</a></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Gordon Lighfoot - <a href="https://www.youtube.com/watch?v=v5tr_L31StI" target="_blank">If You Could Read My Mind</a></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Electric Light Orchestra - <a href="https://www.youtube.com/watch?v=RWTjwiQ7zIw" target="_blank">Danger Ahead</a></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Mary Black - <a href="https://www.youtube.com/watch?v=Vcrom0M0xBo" target="_blank">No Frontiers</a></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Os Amigos Dos Músicos - <a href="https://www.youtube.com/watch?v=xthIUyV2H9A" target="_blank">As Crónicas</a></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Peter Bjorn And John - <a href="https://www.youtube.com/watch?v=zQbK9w_L6Zw" target="_blank">Paris 2004</a></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Suburban Kids With Biblical Names - <a href="https://www.youtube.com/watch?v=ZPtD2S0_8Zo" target="_blank">Funeral Face</a></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">DeVotchKa - <a href="https://www.youtube.com/watch?v=L8qwBNK7nS0" target="_blank">Dearly Departed</a> </span></b></span><br />
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://www.youtube.com/watch?v=R2LQdh42neg" target="_blank"><br /></a></span></b></span></div>
CookingMusichttp://www.blogger.com/profile/14070930547657480176noreply@blogger.com0tag:blogger.com,1999:blog-2479675909849036341.post-1745795899380498652019-04-16T15:36:00.000-07:002019-04-16T15:36:49.033-07:00HUEVOS RELLENOS<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: red;"><span class="hps">(</span></span></span><span style="color: red;">Stuffed eggs<span style="color: red; font-family: "trebuchet ms" , sans-serif;">)</span></span></b></span></span></div>
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<span style="color: lime;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: lime;"><span class="hps"><span class="hps">(</span></span></span></span></b></span><span class="tlid-translation translation" lang="fr"><span class="" title="">Oeufs farcis</span></span><span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: lime; font-family: "trebuchet ms" , sans-serif;">)</span></b></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span class="hps"><span class="hps"><span class="hps">(</span></span></span></span></span></b></span><span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><span class="tlid-translation translation" lang="it"><span class="" title="">Uova ripiene</span></span>)</span></b></span></div>
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<span style="color: magenta;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: magenta;"><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;">(</span></span></b></span><span class="tlid-translation translation" lang="de"><span class="" title="">Gefüllte Eier</span></span><span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: magenta;"><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;">)</span></span></b></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: magenta;"><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;"><span style="color: orange;">(Ous farcits) </span></span></span></b></span></div>
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<span style="font-size: large;"> INGREDIENTES PARA 24 PIEZAS </span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>12 huevos</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>5-6 cucharadas de atún</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>5-6 cucharadas de mayonesa </b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">Agua </span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">Pimienta negra molida</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">1 rama de eneldo fresco </span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">Aceitunas rellenas de anchoa</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">Sal </span></b></span><br />
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<span style="font-size: x-small;">Tiempo de preparación 20-30 minutos</span></div>
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<span style="font-size: x-small;">Dificultat: Sencillo</span></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">1.- Hervimos los huevos</span></i></b></div>
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<i><b>En
una olla con abundante agua hervimos todos los huevos durante unos 8 o 9 minutos.</b></i></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">2.- Pelamos los huevos y separamos clara y yema</span></i></b><br />
<b style="font-family: Times;"><i><br /></i></b><i><b>Cuando ha transcurrido el tiempo previsto para hervir los huevos los retiramos del fuego, en un escurridor retiramos el agua y los vamos pelando uno a uno.</b></i><br />
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<tr><td class="tr-caption" style="text-align: center;">Si los pasamos por agua evitaremos que se haya podido quedar algún trocito de cáscara</td></tr>
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<b><i><span style="font-family: "times"; font-size: x-large;"></span></i></b><i><b> </b></i><br />
<i><b>Cuando tenemos los huevos sin piel los partiremos de la mitad y separaremos las yemas y las claras.</b></i><br />
<i><b>Iremos retirando las yemas en un plato y las medias claras las podremos ir colocando en una fuente. </b></i><br />
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<i><b>**Reservaremos una o dos yemas sin mezclar para poder decorar el plato con posterioridad.</b></i><br />
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<b><i><span style="font-family: "times"; font-size: x-large;">3.- Preparamos el relleno </span></i></b><br />
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<i><b>En primer lugar picaremos la ramita de eneldo fresco y la añadiremos al plato donde hemos ido reservando las yemas.</b></i><br />
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<b style="font-family: Times;"><i> </i></b><br />
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<i><b>Seguidamente le añadiremos el atún, la mayonesa, un poquito de sal y una pizca de pimienta negra molida y chafando las yemas lo mezclaremos todo hasta conseguir una masa uniforme.</b></i><br />
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;">4.- Rellenamos los huevos</span></i></b></b></div>
<i><b>Ahora, simplemente, ayudándonos con una cuchara pequeña, debemos rellenar las medias claras que tenemos colocadas en la fuente con la masa que hemos obtenido con la mezcla.</b></i><br />
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;">5.-Decoramos los huevos</span></i></b></b></div>
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<i><b>Una vez tenemos todos los huevos rellenos podemos coger la yema que hemos reservado y la podemos rallar encima.</b></i><br />
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<i><b>Luego podremos partir por la mitad las aceitunas con anchoa y colocar encima de cada huevo relleno una mitad de aceituna o podeis poner una aceituna entera encima de cada uno.</b></i><br />
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;">6.-Servimos</span></i></b></b></div>
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<i><b>Antes de servir mejor si los dejamos enfriar durante 20 minutos en la nevera (OPCIONAL).</b></i></div>
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<i><b>Ahora ya solamente deberemos servir la fuente y que cada cual pueda coger de ella los huevos rellenos que desee o los podemos colocar en un plato individual para llevarlos a la mesa.</b></i><br />
<i><b>Podeis decorar con una ramita fresca de eneldo. </b></i><br />
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<b style="font-family: Verdana, sans-serif; text-align: right;"> BON PROFIT</b></div>
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<b style="font-family: Verdana, sans-serif; text-align: right;"><i><span style="font-size: large;"><span style="color: #ea9999;">LISTA DE REPRODUCCIÓN MUSICAL DURANTE LA ELABORACIÓN DE LA RECETA</span></span></i> </b></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Iván Ferreiro - <a href="https://www.youtube.com/watch?v=a9dVioaWiMM" target="_blank">La otra mitad</a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Leiva - <a href="https://www.youtube.com/watch?v=RbKhONiUUe8" target="_blank">No te preocupes por mi </a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Osaka Monaurail - <a href="https://www.youtube.com/watch?v=_lh8oL1xZx4" target="_blank">Fruit Basket</a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Ricca - <a href="https://www.youtube.com/watch?v=xOemYHkhHME" target="_blank">Running</a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Ukelele Clan Band - <a href="https://www.youtube.com/watch?v=FXV1AnPByI4" target="_blank">607 Revisited</a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Emilia Glaser - <a href="https://www.youtube.com/watch?v=WVSsYOhODyw" target="_blank">The falls</a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">La casa azul - <a href="https://www.youtube.com/watch?v=KJBulnH454I" target="_blank">El momento</a></span></b></span></div>
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CookingMusichttp://www.blogger.com/profile/14070930547657480176noreply@blogger.com0tag:blogger.com,1999:blog-2479675909849036341.post-6753623276965565612018-07-28T07:40:00.002-07:002018-07-28T07:40:16.767-07:00ENSALADA DE QUINOA ROJA AROMATIZADA CON JAZMÍN<div style="text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: red;"><span class="hps"><span style="font-size: xx-small;"><span style="color: black;">Receta publicada día 28 de julio de 2018 </span></span></span></span></span></b></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: red;"><span class="hps">(</span></span></span><span style="color: red;"><span class="short_text" id="result_box" lang="en"><span class="">Red quinoa salad flavored with jasmine</span></span><span style="color: red; font-family: "trebuchet ms" , sans-serif;">)</span></span></b></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: lime;"><span class="hps"><span class="hps">(</span></span></span></span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: lime;"><span class="short_text" id="result_box" lang="fr"><span class="short_text" id="result_box" lang="fr"><span class="">Salade de quinoa rouge aromatisée au jasmin</span></span></span></span></span><span style="color: lime; font-family: "trebuchet ms" , sans-serif;">)</span></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span class="hps"><span class="hps"><span class="hps">(</span></span></span></span></span><span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><span class="short_text" id="result_box" lang="it"><span class="short_text" id="result_box" lang="it"><span class="">Insalata di quinoa rossa aromatizzata al gelsomino</span></span></span>)</span></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: magenta;"><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;">(</span><span class="short_text" id="result_box" lang="de"><span class="">Roter Quinoasalat aromatisiert mit Jasmin</span></span><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;">)</span></span></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: orange;"><span class="short_text" id="result_box" lang="ca"><span class="">(Amanida</span> de quinoa vermella aromatitzada amb gessamí)</span></span></b></span><br />
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<span style="font-size: large;"> INGREDIENTES PARA 4 PERSONAS </span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;">200 gramos de quinoa roja</span></span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;">1 pechuga de pollo </span></span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;">2 huevos</span></span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;">1/2 pepino</span></span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;">1/4 cebolla</span></span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;">1/4 brocoli</span></span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;">1 zanahoria</span></span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;">1 limón </span></span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;">5 champiñones grandes</span></span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;">12 flores de jazmín </span></span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">Aceite de oliva virgen extra</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">Agua </span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">Ajo en polvo </span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">Pimienta negra molida</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">Eneldo </span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">Sal </span></b></span><br />
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<span style="font-size: x-small;">Tiempo de preparación 45 minutos</span></div>
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<span style="font-size: x-small;">Dificultat: Sencillo</span></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">1.- Enjuagamos y lavamos la quinoa</span></i></b></div>
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<i><b>En un recipiente suficientemente grande vertemos toda la quinoa y lo cubrimos con agua. De esta forma, y cambiando el agua 2 o tres veces, lavaremos y sacaremos las impurezas de la quinoa.</b></i></div>
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<i><b>En esta misma agua podemos poner unas flores de jazmín para empezar a aromatizarla.</b></i></div>
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<a href="https://4.bp.blogspot.com/-WWY59ngn5L4/W1Yjlo-b1kI/AAAAAAAAGTE/B6Dcsr1D9m8crKtE8OESwnDS4UrKf44LgCEwYBhgL/s1600/IMG_6856.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://4.bp.blogspot.com/-WWY59ngn5L4/W1Yjlo-b1kI/AAAAAAAAGTE/B6Dcsr1D9m8crKtE8OESwnDS4UrKf44LgCEwYBhgL/s320/IMG_6856.JPG" width="320" /></a></div>
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<a href="https://3.bp.blogspot.com/-8O7lf4eUjFM/W1Yna6sAgII/AAAAAAAAGU8/s1Ftxk-T3_oU_dKB2Ho7v1_i6Jsc_jauQCEwYBhgL/s1600/IMG_6857.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://3.bp.blogspot.com/-8O7lf4eUjFM/W1Yna6sAgII/AAAAAAAAGU8/s1Ftxk-T3_oU_dKB2Ho7v1_i6Jsc_jauQCEwYBhgL/s320/IMG_6857.JPG" width="320" /></a></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">2.- Preparamos el pollo y los huevos</span></i></b><br />
<b style="font-family: Times;"><i><br /></i></b><i><b>Ponemos los dos huevos en un cazo con agua y los hervimos. Los tenemos unos 8 minutos con el agua hirviendo. Luego los retiramos del fuego y los enjuagamos con agua fría para pelarlos y los reservamos.</b></i><br />
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<i><b>Mientras los huevos hierven cortaremos una pechuga de pollo a dados, la sazonaremos con sal, pimienta negra molida y limón y la pasaremos por una sartén con aceite caliente. </b></i><br />
<i><b>Una vez tengamos los dados de pollo dorados también los reservaremos.</b></i><br />
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<b><i><span style="font-family: "times"; font-size: x-large;">3.- Preparamos la verdura</span></i></b><br />
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<i><b>Primero prepararemos el brocoli. Cogemos un cuarto de pieza y cortamos cada pomo pequeño de brocoli. Preparamos una olla con agua y sal y la ponemos al fuego. Cuando el agua hierva le incorporamos los pequeños pomos de brocoli que tendremos en el agua unos 4 o 5 minutos. Queremos que el brocoli, una vez lo hayamos hecho, todavía se conserve duro, casi como cuando estaba crudo.</b></i><br />
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<a href="https://4.bp.blogspot.com/-M8nWhkPd17s/W1YjvN9pODI/AAAAAAAAGTQ/qlb-OdCLDl4UABHdcyl8Tb1R7G19BpkOgCEwYBhgL/s1600/IMG_6859.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://4.bp.blogspot.com/-M8nWhkPd17s/W1YjvN9pODI/AAAAAAAAGTQ/qlb-OdCLDl4UABHdcyl8Tb1R7G19BpkOgCEwYBhgL/s320/IMG_6859.JPG" width="320" /></a></div>
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<i><b>Lo escurrimos y lo ponemos en el recipiente donde vamos a hacer la ensalada. </b></i><br />
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<i><b>Picamos un cuarto de cebolla, de manera muy fina, y la incorporamos al recipiente con el brocoli, donde también añadiremos el pollo.</b></i><br />
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<a href="https://3.bp.blogspot.com/-4peER3bKIYY/W1YkFpQoW9I/AAAAAAAAGTk/uqLy74iPri8Is2c438L5yAX0PLrncmZGQCEwYBhgL/s1600/IMG_6862.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://3.bp.blogspot.com/-4peER3bKIYY/W1YkFpQoW9I/AAAAAAAAGTk/uqLy74iPri8Is2c438L5yAX0PLrncmZGQCEwYBhgL/s320/IMG_6862.JPG" width="320" /></a></div>
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<i><b>Ahora vamos a coger los champiñones grandes y cada uno lo cortaremos en 6 u 8 partes. Queremos que los trozos de champiñón también sean grandes. Una vez cortados los pasamos por una sartén con aceite caliente, un poco de sal y una pizca de pimienta negra molida durante unos 4 o 5 minutos. Como en el caso del brocoli no queremos que se hagan demasiado y conservar una textura firme.</b></i><br />
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<a href="https://2.bp.blogspot.com/-HvAJgCLFugk/W1YkTK_eXhI/AAAAAAAAGT0/Tupxe28WJXID3gZLUQMAOukgeE7e2lEggCEwYBhgL/s1600/IMG_6864.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://2.bp.blogspot.com/-HvAJgCLFugk/W1YkTK_eXhI/AAAAAAAAGT0/Tupxe28WJXID3gZLUQMAOukgeE7e2lEggCEwYBhgL/s320/IMG_6864.JPG" width="320" /></a></div>
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<i><b>Una vez hechos los champiñones los añadimos al brocoli, a la cebolla y al pollo. </b></i><br />
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<i><b>Pelaremos una zanahoria y la trocearemos muy fina. Lo mismo haremos con medio pepino, lo pelamos y lo cortamos en dados muy finos.</b></i><br />
<i><b>Lo añadimos al resto de la verdura y al pollo.</b></i><br />
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;">4.- Cambio de agua de la quinoa </span></i></b></b></div>
<i><b>Durante el proceso de preparación de la verdura habremos escurrido y cambiado el agua de la quinoa almenos una vez. Si todavía vemos que el agua no es clara o que tiene impurezas tendremos que hacerlo una tercera vez. Cada vez que lo hagamos la quinoa debe permanecer en remojo unos 10 - 15 minutos.</b></i><br />
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;">5.-Hervimos la quinoa</span></i></b></b></div>
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<i><b>Cuando tenemos la quinoa limpia llenaremos una olla con algo más de medio litro de agua. La pondremos a hervir y cuando llegue a ebullición le verteremos la quinoa y las flores de jazmín.</b></i></div>
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<i><b>Lo tendremos hirviendo unos 10 - 12 minutos. Pasado ese tiempo lo retiraremos, escurriremos la quinoa y la incorporaremos al resto de ingredientes que ya tenemos mezclados.</b></i></div>
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;">6.-Redondeamos el plato</span></i></b></b></div>
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<i><b>Una vez tenemos ya todos los ingrediente en el bol deberemos mezclarlos. Una vez mezclados cogemos los huevos hervidos que tenemos reservados, los picamos y los incorporamos. Regamos la ensalada con un chorro de aceite virgen extra, le ponemos un poquito de sal, algo de ajo en polvo, una pizca de eneldo y volvemos a mezclar.</b></i><br />
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;">7.- Servimos</span></i></b></b></div>
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<i><b>Para sevir simplemente pasamos una porción de la ensalada a un plato y lo decoramos con un par de flores de jazmín.</b></i></div>
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<i><b>Ya tendremos nuestra ensalada de quinoa preparada y a punto de comer. Un plato saludable y una ensalda que tanto puede servirse en verano com en invierno. Disfrutadlo!!!</b></i></div>
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<b style="font-family: Verdana, sans-serif; text-align: right;"> BON PROFIT</b></div>
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<b style="font-family: Verdana, sans-serif; text-align: right;"><i><span style="font-size: large;"><span style="color: #ea9999;">LISTA DE REPRODUCCIÓN MUSICAL DURANTE LA ELABORACIÓN DE LA RECETA</span></span></i> </b></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Cigarretes After Sex - <a href="https://www.youtube.com/watch?v=R2LQdh42neg" target="_blank">Nothing's Gonna Hurt You Baby</a></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Antonio Vega - <a href="https://www.youtube.com/watch?v=KgjfPcjWkyg" target="_blank">El Sitio de mi Recreo </a></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Vetusta Morla y Xoel López - <a href="https://www.youtube.com/watch?v=nWfzX4rITTg" target="_blank">Tierra y Profetas del mañana</a></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Marlango - <a href="https://www.youtube.com/watch?v=8L453rbHcuk" target="_blank">Hold Me Tight</a></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Ankli - <a href="https://www.youtube.com/watch?v=GSvA4Nz2Klw" target="_blank">Home</a></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Coldplay - <a href="https://www.youtube.com/watch?v=yKNxeF4KMsY" target="_blank">Yellow</a></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Milla Jovovich - <a href="https://www.youtube.com/watch?v=fZlMt1pnppQ" target="_blank">Wicked Game</a></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Mi Capitán - <a href="https://www.youtube.com/watch?v=8VHRE3_Ntgc" target="_blank">Es Suave la Voz</a></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Cold War Kids - <a href="https://www.youtube.com/watch?v=FXgTl-xcgtI" target="_blank">Love on the Brain </a></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;"> Taken By Trees - <a href="https://www.youtube.com/watch?v=6dqVDQ-lF4Q" target="_blank">Sweet Child O'Mine</a></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></b></span></div>
<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://www.youtube.com/watch?v=ApCGPi1AlFA" target="_blank"></a></span></b></span>CookingMusichttp://www.blogger.com/profile/14070930547657480176noreply@blogger.com0tag:blogger.com,1999:blog-2479675909849036341.post-4327627468253755162017-09-16T03:59:00.005-07:002017-09-16T03:59:59.588-07:00BOCADITOS TROPICALES DE TÁRTARO DE MELVA<div style="text-align: center;">
<b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: red;"><span class="hps">(</span></span></span><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: red;"><span class="short_text" id="result_box" lang="en"><span class="">Tropical tapas of melt tartar</span></span></span></span><span style="color: red; font-family: "trebuchet ms" , sans-serif;">)</span></b></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: lime;"><span class="hps"><span class="hps">(</span></span></span></span><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: lime;"><span class="short_text" id="result_box" lang="fr"><span>Tapas tropicaux de tartre à l'état fondu</span></span></span></span><span style="color: lime; font-family: "trebuchet ms" , sans-serif;"><span class="short_text" id="result_box" lang="fr"><span class=""></span></span>)</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span class="hps"><span class="hps"><span class="hps"><b>(</b></span></span></span></span></span><b><span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><span class="short_text" id="result_box" lang="it"><span>Tapas tropicali di tartaro fuso</span></span>)</span></b></div>
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<b><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;">(</span></b><b><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;"><span class="short_text" id="result_box" lang="de"><span>Tropische Tapas aus Schmelztatar</span></span>)</span></b></div>
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<b><span style="color: #f1c232; font-family: "trebuchet ms" , sans-serif;">(</span></b><b><span style="color: #f1c232; font-family: "trebuchet ms" , sans-serif;"><span class="short_text" id="result_box" lang="ca"><span class="short_text" id="result_box" lang="ca"><span class=""><span class="short_text" id="result_box" lang="ca"><span class="">Tapes</span> <span>tropicals</span> <span>de tàrtar</span> <span>de melva</span></span></span><span></span></span></span>)</span></b><br />
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<span style="font-size: large;"> INGREDIENTES PARA 1 BANDEJA DE BOCADITOS </span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">5 melvas de entre 300 i 500 gramos</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">2 aguacates</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">2 cebollas moradas pequeñas</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">Papaya</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">Queso para untar (tipo Philadelphia)</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">1 lima</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">Pepinillos en vinagre</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">Cebolletas en vinagre </span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">Semillas de amapola</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">1 manojo de perejil</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">1 brote de albahaca</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">Salsa de soja</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">Aceite de oliva virgen extra</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">Lea&Perrins</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">Tabasco</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">Cilantro seco</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">Ajo en polvo </span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">Sal </span></b></span><br />
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<span style="font-size: x-small;">Tiempo de preparación 40 minutos</span></div>
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<span style="font-size: x-small;">(si teneis los lomos ya sacados 20 minutos) </span></div>
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<span style="font-size: x-small;">Marinado de 4 a 6 horas</span></div>
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<span style="font-size: x-small;">Dificultat: Sencillo</span></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">1.- Sacamos los lomos a las melvas</span></i></b></div>
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<b style="font-family: times; text-align: justify;"><i><br /></i></b></div>
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<i><b>Como
las melvas las capturamos en un fántastico dia de pesca en el
Mediterráneo tenemos las piezas frescas y enteras y deberemos sacarles
los lomos.</b></i></div>
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<i><b><a href="https://2.bp.blogspot.com/-Evfl245ENZg/WZ6vHFSr_dI/AAAAAAAAGQg/28YM7A859s0-z-mVAVsY7b-eIBOkxcvBACLcBGAs/s1600/IMG_7939.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://2.bp.blogspot.com/-Evfl245ENZg/WZ6vHFSr_dI/AAAAAAAAGQg/28YM7A859s0-z-mVAVsY7b-eIBOkxcvBACLcBGAs/s320/IMG_7939.JPG" width="320" /></a></b></i></div>
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<i><b><a href="https://1.bp.blogspot.com/-vhy0Cbf5f5o/WZ6vCiarY6I/AAAAAAAAGQc/ONJyj-1tnWot_bSLzvTpEYMzNBxNv13GACLcBGAs/s1600/IMG_7942.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-vhy0Cbf5f5o/WZ6vCiarY6I/AAAAAAAAGQc/ONJyj-1tnWot_bSLzvTpEYMzNBxNv13GACLcBGAs/s320/IMG_7942.JPG" width="320" /></a></b></i></div>
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<i><b>Evidentemente
si las compramos en la pescadería podremos pedirle a nuestro pescadero o
pescadera que se los quite y así nos ahorramos un buen rato de trabajo.</b></i></div>
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<i><b>Si
teneis las piezas enteras, quitádles las cabezas, abridlas por la mitad
y con cuidado podeis ir quitando las espinas y la piel y reservando en
un plato a parte.</b></i></div>
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<i><b><a href="https://3.bp.blogspot.com/-9DMJbG_5yk0/WZ6judJoj_I/AAAAAAAAGPw/X67onYNa5_4gRVpFwmOSXdUYDfdwD3jJwCEwYBhgL/s1600/IMG_8036.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://3.bp.blogspot.com/-9DMJbG_5yk0/WZ6judJoj_I/AAAAAAAAGPw/X67onYNa5_4gRVpFwmOSXdUYDfdwD3jJwCEwYBhgL/s320/IMG_8036.JPG" width="240" /></a></b></i></div>
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<i><b><a href="https://3.bp.blogspot.com/-ZwRSgBq_OI8/WZ6jxivAPLI/AAAAAAAAGPw/JLO70CgvGFg-62RU9TVm9JoOkE_LXzLawCEwYBhgL/s1600/IMG_8037.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://3.bp.blogspot.com/-ZwRSgBq_OI8/WZ6jxivAPLI/AAAAAAAAGPw/JLO70CgvGFg-62RU9TVm9JoOkE_LXzLawCEwYBhgL/s320/IMG_8037.JPG" width="240" /></a></b></i></div>
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<i><b>Si
lo haceis de esta forma debeis haber tenido las melvas congeladas
almenos durante dos días para evitar la bacteria del anisakis. Si os las
sacan en la pescadería también congelad los lomos durante dos días y
descongelad después para preparar la receta.</b></i></div>
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<i><b>Una vez tenemos todos los lomos sacados los reservamos en un plato y vamos a preparar el marinado.</b></i></div>
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<i><b><a href="https://4.bp.blogspot.com/-g03438WPG90/WZ6kBxRL_GI/AAAAAAAAGPw/0x1-_JF2PaUO5fGfKf7hP2Yd6S4YcCoegCEwYBhgL/s1600/IMG_8038.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://4.bp.blogspot.com/-g03438WPG90/WZ6kBxRL_GI/AAAAAAAAGPw/0x1-_JF2PaUO5fGfKf7hP2Yd6S4YcCoegCEwYBhgL/s320/IMG_8038.JPG" width="320" /></a></b></i></div>
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<b style="font-family: times; text-align: justify;"><i>
</i></b>
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<i><b>Los trozos de piel, espinas y cabezas no las tires. Os
pueden servir para hacer luego un fondo de pescado o un caldito para
otras recetas.</b></i><br />
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<b><i><span style="font-family: "times"; font-size: x-large;"><a href="https://1.bp.blogspot.com/-FXYpIIpjnQE/WZ6j-Yuy5tI/AAAAAAAAGPw/FXgu8XPG7Q4hTtNVmjpUMdKEpu02Xmy1QCEwYBhgL/s1600/IMG_8039.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-FXYpIIpjnQE/WZ6j-Yuy5tI/AAAAAAAAGPw/FXgu8XPG7Q4hTtNVmjpUMdKEpu02Xmy1QCEwYBhgL/s320/IMG_8039.JPG" width="320" /></a></span></i></b></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">2.-Marinamos el pescado</span></i></b><br />
<b style="font-family: Times;"><i><br /></i></b><i><b>En
primer lugar cortaremos los lomos a dados más o menos iguales. Os
recomiendo que más o menos sean de unos 3 o 4 centímetros de lado, pero
el tamaño depende del gusto de cada uno.</b></i><br />
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<i><b><a href="https://3.bp.blogspot.com/-J9K7BwauSUA/WZ6kOyVmwTI/AAAAAAAAGPw/AtkO5mMLmGEYVNQUbeGzfisjlmQtUabLQCEwYBhgL/s1600/IMG_8042.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://3.bp.blogspot.com/-J9K7BwauSUA/WZ6kOyVmwTI/AAAAAAAAGPw/AtkO5mMLmGEYVNQUbeGzfisjlmQtUabLQCEwYBhgL/s320/IMG_8042.JPG" width="240" /></a></b></i></div>
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<i><b>Una
vez cortado preparamos un bol donde introduciremos los dados de melva.
Ponemos suficiente aceite de oliva virgen extra para que quede
totalmente cubierto. </b></i><br />
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<i><b><a href="https://1.bp.blogspot.com/-DCX6zdW54Wo/WZ6kRjM5TfI/AAAAAAAAGPw/05ULA16z1Nk64gS8wAorY_UkmP0gci1MgCEwYBhgL/s1600/IMG_8043.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-DCX6zdW54Wo/WZ6kRjM5TfI/AAAAAAAAGPw/05ULA16z1Nk64gS8wAorY_UkmP0gci1MgCEwYBhgL/s320/IMG_8043.JPG" width="240" /></a></b></i></div>
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<i><b>Luego
le añadiremos un cubilete de salsa de soja, unos chorros de tabasco,
unos chorros de Lea&Perrins, unos brotes de perejil picado, un brote de albahaca y unas
pizcas de sal. </b></i><br />
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<i><b><a href="https://4.bp.blogspot.com/-VgZmKU4Znfo/WZ6kYq4gGAI/AAAAAAAAGPw/OijkInQG8j0FRgmdYbYmGh-DkFLZNNocwCEwYBhgL/s1600/IMG_8044.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://4.bp.blogspot.com/-VgZmKU4Znfo/WZ6kYq4gGAI/AAAAAAAAGPw/OijkInQG8j0FRgmdYbYmGh-DkFLZNNocwCEwYBhgL/s320/IMG_8044.JPG" width="240" /></a></b></i></div>
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<i><b><a href="https://2.bp.blogspot.com/-6Zdovj-mvRI/WZ6kdG8p3EI/AAAAAAAAGPw/QXUzCn6Czak-IL8BEEn2vp6K7m7BGq6uwCEwYBhgL/s1600/IMG_8046.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://2.bp.blogspot.com/-6Zdovj-mvRI/WZ6kdG8p3EI/AAAAAAAAGPw/QXUzCn6Czak-IL8BEEn2vp6K7m7BGq6uwCEwYBhgL/s320/IMG_8046.JPG" width="320" /></a></b></i></div>
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<i><b><a href="https://3.bp.blogspot.com/-koVsaY709As/WZ6khGXJY3I/AAAAAAAAGPw/3nQoB9gbj3MN_KdfoKCQoy4hkxPyBcQAACEwYBhgL/s1600/IMG_8047.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://3.bp.blogspot.com/-koVsaY709As/WZ6khGXJY3I/AAAAAAAAGPw/3nQoB9gbj3MN_KdfoKCQoy4hkxPyBcQAACEwYBhgL/s320/IMG_8047.JPG" width="320" /></a></b></i></div>
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<i><b><a href="https://1.bp.blogspot.com/-JwY4MQB_uvE/WZ6kq54WMSI/AAAAAAAAGPw/OpLmzd5N6joSqpNg-IwdL11G5jCUpBCpQCEwYBhgL/s1600/IMG_8048.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-JwY4MQB_uvE/WZ6kq54WMSI/AAAAAAAAGPw/OpLmzd5N6joSqpNg-IwdL11G5jCUpBCpQCEwYBhgL/s320/IMG_8048.JPG" width="240" /></a></b></i></div>
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<i><b> </b></i><b style="font-family: Times;"><i>Lo
removemos para que se mezcle todo y el pescado se impregne con todo el
sabor. Lo dejamos reposar durante unas horas. Yo lo dejé 6 horas en la
nevera para que el marinado del pescado se completara perfectamente. </i></b><br />
<b style="font-family: Times;"><i><br /></i></b>
<b><i><span style="font-family: "times"; font-size: x-large;">3.- Preparamos la base del tártaro</span></i></b><br />
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<i><b>Para preparar la base en primer lugar picaremos la cebolla morada, unos brotes de perejil y los ponemos en un bol.</b></i></div>
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<i><b><a href="https://3.bp.blogspot.com/-i-h3qpykL68/WZ6kzddyZ8I/AAAAAAAAGPw/EUcjW9TyOnY7v7MmvHU25fdG4HVYNKl6QCEwYBhgL/s1600/IMG_8050.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://3.bp.blogspot.com/-i-h3qpykL68/WZ6kzddyZ8I/AAAAAAAAGPw/EUcjW9TyOnY7v7MmvHU25fdG4HVYNKl6QCEwYBhgL/s320/IMG_8050.JPG" width="240" /></a></b></i></div>
<i><b>
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<i><b>Luego sacaremos la pulpa de los aguacates, los cortaremos a dados y los introduciremos en el mismo recipiente. </b></i></div>
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<i><b><a href="https://2.bp.blogspot.com/-qUfDurAHkIk/WZ6k8pKk2BI/AAAAAAAAGPw/cLzUKTn_4psI5cUD528-T89QCw7LagFOwCEwYBhgL/s1600/IMG_8051.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://2.bp.blogspot.com/-qUfDurAHkIk/WZ6k8pKk2BI/AAAAAAAAGPw/cLzUKTn_4psI5cUD528-T89QCw7LagFOwCEwYBhgL/s320/IMG_8051.JPG" width="240" /></a></b></i></div>
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<i><b><a href="https://2.bp.blogspot.com/-zKd8LDEZCW0/WZ6lAzPiKsI/AAAAAAAAGPw/a5ZZLyDrnN0pyoZBuMxv_wvC8Y-QsdVJwCEwYBhgL/s1600/IMG_8052.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://2.bp.blogspot.com/-zKd8LDEZCW0/WZ6lAzPiKsI/AAAAAAAAGPw/a5ZZLyDrnN0pyoZBuMxv_wvC8Y-QsdVJwCEwYBhgL/s320/IMG_8052.JPG" width="320" /></a></b></i></div>
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<i><b>Seguidamente
cortaremos en trocitos pequeños unos pepinillos en vinagre, unas cebolletas en vinagre y el brote
de albahaca y también lo añadimos al bol. Añadimos también una pizca de
sal, unas semillas de amapola y si nos gusta el picante podemos ponerle un chorrito de Tabasco.</b></i></div>
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<i><b>Cuando
lo tenemos todo en el bol lo removemos todo y le exprimimos el jugo de
media lima o de una lima entera (según el gusto de cada uno) y volvemos a
remover.</b></i></div>
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<a href="https://1.bp.blogspot.com/-u_3XjNM0Vfw/WZ6lEXvqlmI/AAAAAAAAGPw/8KvZV0cvuNgszVWgL_Px-8W2eHgVbyMxgCEwYBhgL/s1600/IMG_8053.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-u_3XjNM0Vfw/WZ6lEXvqlmI/AAAAAAAAGPw/8KvZV0cvuNgszVWgL_Px-8W2eHgVbyMxgCEwYBhgL/s320/IMG_8053.JPG" width="320" /></a></div>
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<i><b><a href="https://2.bp.blogspot.com/-DW9qCmKfgdE/Wbz6blvUq2I/AAAAAAAAGRY/4p2EG3jeHmEH3OnTuJzVUuVocR-8Iz-vwCLcBGAs/s1600/IMG_8058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://2.bp.blogspot.com/-DW9qCmKfgdE/Wbz6blvUq2I/AAAAAAAAGRY/4p2EG3jeHmEH3OnTuJzVUuVocR-8Iz-vwCLcBGAs/s320/IMG_8058.JPG" width="240" /></a></b></i></div>
<b style="font-family: Times;"><i> </i></b><br />
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;">4.-Montamos los bocaditos </span></i></b></b></div>
<i><b>Ahora
ya no nos queda más que montar los bocaditos. Sacamos el pescado que tenemos
marinando en la nevera, lo colamos para quitarle el aceite y
reservamos.</b></i><br />
<i><b>En un plato colocamos los trocitos de tostada, de pan o lo que hayamos elegido como base y le untamos queso fresco, tipo Philadelphia.</b></i></div>
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<i><b><a href="https://2.bp.blogspot.com/-vHoIe0Gd5PM/Wbz7VMube0I/AAAAAAAAGRg/Cb5gKZswx_MTmqHdcAEnw9vCs7BkBqzogCLcBGAs/s1600/IMG_8059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://2.bp.blogspot.com/-vHoIe0Gd5PM/Wbz7VMube0I/AAAAAAAAGRg/Cb5gKZswx_MTmqHdcAEnw9vCs7BkBqzogCLcBGAs/s320/IMG_8059.JPG" width="240" /></a></b></i></div>
<i><b>
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<i><b> </b></i><i><b> </b></i></div>
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<i><b>Después le pondremos una cucharadita de la mezcla que hemos hecho con el aguacate y demás ingredientes. </b></i></div>
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<i><b><a href="https://3.bp.blogspot.com/-PlHaseGpZdM/Wbz7buRoWrI/AAAAAAAAGRk/hUhMcIhx6jsi6cphTNbZPOmXLUVgU2xWACLcBGAs/s1600/IMG_8060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://3.bp.blogspot.com/-PlHaseGpZdM/Wbz7buRoWrI/AAAAAAAAGRk/hUhMcIhx6jsi6cphTNbZPOmXLUVgU2xWACLcBGAs/s320/IMG_8060.JPG" width="240" /></a></b></i></div>
<i><b>
</b></i></div>
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<i><b>Encima pondremos la melva marinada.</b></i></div>
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<i><b><a href="https://1.bp.blogspot.com/-ajSkX2YsXjc/Wbz7kuuZZSI/AAAAAAAAGRs/eKMYzzPElWk14XsNIct2_O4nLOkbF1DgACLcBGAs/s1600/IMG_8062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-ajSkX2YsXjc/Wbz7kuuZZSI/AAAAAAAAGRs/eKMYzzPElWk14XsNIct2_O4nLOkbF1DgACLcBGAs/s320/IMG_8062.JPG" width="320" /></a></b></i></div>
<i><b>
</b></i></div>
<div style="text-align: justify;">
<i><b>Por último cortaremos una rodaja fina de papaya. Sacaremos unos rectangulos de la rodaja y los iremos colocando a forma de tapa encima de cada bocadito. </b></i><br />
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;"><a href="https://1.bp.blogspot.com/-aU56Md2mLK4/Wbz7f0OUXMI/AAAAAAAAGRo/LUkmog7gYC0LuU9ikwzmDtAn9nGl5qwswCLcBGAs/s1600/IMG_8061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-aU56Md2mLK4/Wbz7f0OUXMI/AAAAAAAAGRo/LUkmog7gYC0LuU9ikwzmDtAn9nGl5qwswCLcBGAs/s320/IMG_8061.JPG" width="240" /></a></span></i></b></b></div>
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;">4.- Servimos</span></i></b></b></div>
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<i><b>Ahora, antes de servir solo nos quedará acabar de aromatizar el plato. Cortamos un poco de perejil y lo esparcimos por encima. También espolvoreamos unas cuantas semillas de amapola, un poco de cilantro seco y una pizca de ajo en polvo.</b></i></div>
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<i><b>Llevadlo a la mesa tal cual y esperad a que el plato se quede vacio. Disfrutadlo!!!</b></i></div>
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<b style="font-family: Verdana, sans-serif; text-align: right;"> BON PROFIT</b></div>
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<b style="font-family: Verdana, sans-serif; text-align: right;"><i><span style="font-size: large;"><span style="color: #ea9999;">LISTA DE REPRODUCCIÓN MUSICAL DURANTE LA ELABORACIÓN DE LA RECETA</span></span></i> </b></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Ray Charles - <a href="https://www.youtube.com/watch?v=4I7jt11-G6w" target="_blank">What Would I Do Without You</a> </span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Joss Stone - <a href="https://www.youtube.com/watch?v=wcpEte4plbw" target="_blank">Right To Be Wrong</a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Band of Horses - <a href="https://www.youtube.com/watch?v=ApCGPi1AlFA" target="_blank">Solemn Oath</a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Clem Snide - <a href="https://www.youtube.com/watch?v=5AsmXykRsHg" target="_blank">I Love The Unknown</a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Belle and Sebastian - <a href="https://www.youtube.com/watch?v=kd4QMN_lErc" target="_blank">I Want The World To Stop</a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Viva Suecia - <a href="https://www.youtube.com/watch?v=Msze7r92uAM" target="_blank">El Nudo y La Esperanza</a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Sweet Tempest - <a href="https://www.youtube.com/watch?v=W_hCoPa5kj4" target="_blank">Mine</a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Jacobo Serra - <a href="https://www.youtube.com/watch?v=d80aThoXNF8" target="_blank">El Activista</a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Havalina - <a href="https://www.youtube.com/watch?v=fXjDrcz9GR8" target="_blank">Imperfección</a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">David Murray - <a href="https://www.youtube.com/watch?v=FxJVsdMDegk" target="_blank">Be My Monster Love</a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Nina Simone - <a href="https://www.youtube.com/watch?v=KXqKswtX_KU" target="_blank">Feelin' Good</a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Joshua James - <a href="https://www.youtube.com/watch?v=LGFXoMO2etM" target="_blank">The Garden </a></span></b></span></div>
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CookingMusichttp://www.blogger.com/profile/14070930547657480176noreply@blogger.com0tag:blogger.com,1999:blog-2479675909849036341.post-19821067167197815282017-08-24T04:19:00.002-07:002017-08-24T04:20:10.211-07:00TÁRTARO DE MELVA <div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: red;"><span class="hps"><b>(</b></span></span></span><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><span style="color: red;"><span class="" id="result_box" lang="en"><span class="">Melva's tartar</span></span></span></span></span><span style="color: red; font-family: "trebuchet ms" , sans-serif;">)</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: lime;"><span class="hps"><span class="hps"><b>(</b></span></span></span></span><span style="color: lime; font-family: "trebuchet ms" , sans-serif;"><b><span class="" id="result_box" lang="fr"><span class="">Tartar de melva</span></span>)</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span class="hps"><span class="hps"><span class="hps"><b>(</b></span></span></span></span></span><b><span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><span class="" id="result_box" lang="it"><span class="">Tartaro di melva</span></span>)</span></b></div>
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<b><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;">(</span></b><b><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;"><span class="" id="result_box" lang="de">Melva-Zahnstein</span>)</span></b></div>
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<b><span style="color: #f1c232; font-family: "trebuchet ms" , sans-serif;">(</span></b><b><span style="color: #f1c232; font-family: "trebuchet ms" , sans-serif;">Tàrtar de melva)</span></b><br />
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<span style="font-size: large;"> INGREDIENTES PARA 2 TÁRTAROS</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">5 melvas de entre 300 i 500 gramos</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">2 aguacates</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">2 cebollas moradas</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">1 lima</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">Pepinillos en vinagre</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">Semillas de sésamo</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">Semillas de amapola</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">1 manojo de perejil</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">1 brote de albahaca</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">Salsa de soja</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">Aceite de oliva virgen extra</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">Lea&Perrins</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">Tabasco</span></b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><span style="font-family: "times" , "times new roman" , serif;">Sal </span></b></span><br />
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<span style="font-size: x-small;">Tiempo de preparación 40 minutos</span></div>
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<span style="font-size: x-small;">(si teneis los lomos ya sacados 20 minutos) </span></div>
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<span style="font-size: x-small;">Marinado de 4 a 6 horas</span></div>
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<span style="font-size: x-small;">Dificultat: Sencillo</span></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">1.- Sacamos los lomos a las melvas</span></i></b></div>
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<i><b>Como las melvas las capturamos en un fántastico dia de pesca en el Mediterráneo tenemos las piezas frescas y enteras y deberemos sacarles los lomos.</b></i></div>
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<i><b><a href="https://2.bp.blogspot.com/-Evfl245ENZg/WZ6vHFSr_dI/AAAAAAAAGQg/28YM7A859s0-z-mVAVsY7b-eIBOkxcvBACLcBGAs/s1600/IMG_7939.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://2.bp.blogspot.com/-Evfl245ENZg/WZ6vHFSr_dI/AAAAAAAAGQg/28YM7A859s0-z-mVAVsY7b-eIBOkxcvBACLcBGAs/s320/IMG_7939.JPG" width="320" /></a></b></i></div>
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<i><b><a href="https://1.bp.blogspot.com/-vhy0Cbf5f5o/WZ6vCiarY6I/AAAAAAAAGQc/ONJyj-1tnWot_bSLzvTpEYMzNBxNv13GACLcBGAs/s1600/IMG_7942.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-vhy0Cbf5f5o/WZ6vCiarY6I/AAAAAAAAGQc/ONJyj-1tnWot_bSLzvTpEYMzNBxNv13GACLcBGAs/s320/IMG_7942.JPG" width="320" /></a></b></i></div>
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<i><b>Evidentemente si las compramos en la pescadería podremos pedirle a nuestro pescadero o pescadera que se los quite y así nos ahorramos un buen rato de trabajo.</b></i></div>
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<i><b>Si teneis las piezas enteras, quitádles las cabezas, abridlas por la mitad y con cuidado podeis ir quitando las espinas y la piel y reservando en un plato a parte.</b></i></div>
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<i><b><a href="https://3.bp.blogspot.com/-9DMJbG_5yk0/WZ6judJoj_I/AAAAAAAAGPw/X67onYNa5_4gRVpFwmOSXdUYDfdwD3jJwCEwYBhgL/s1600/IMG_8036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://3.bp.blogspot.com/-9DMJbG_5yk0/WZ6judJoj_I/AAAAAAAAGPw/X67onYNa5_4gRVpFwmOSXdUYDfdwD3jJwCEwYBhgL/s320/IMG_8036.JPG" width="240" /></a></b></i></div>
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<i><b><a href="https://3.bp.blogspot.com/-ZwRSgBq_OI8/WZ6jxivAPLI/AAAAAAAAGPw/JLO70CgvGFg-62RU9TVm9JoOkE_LXzLawCEwYBhgL/s1600/IMG_8037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://3.bp.blogspot.com/-ZwRSgBq_OI8/WZ6jxivAPLI/AAAAAAAAGPw/JLO70CgvGFg-62RU9TVm9JoOkE_LXzLawCEwYBhgL/s320/IMG_8037.JPG" width="240" /></a></b></i></div>
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<i><b>Si lo haceis de esta forma debeis haber tenido las melvas congeladas almenos durante dos días para evitar la bacteria del anisakis. Si os las sacan en la pescadería también congelad los lomos durante dos días y descongelad después para preparar la receta.</b></i></div>
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<i><b>Una vez tenemos todos los lomos sacados los reservamos en un plato y vamos a preparar el marinado.</b></i></div>
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<i><b><a href="https://4.bp.blogspot.com/-g03438WPG90/WZ6kBxRL_GI/AAAAAAAAGPw/0x1-_JF2PaUO5fGfKf7hP2Yd6S4YcCoegCEwYBhgL/s1600/IMG_8038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://4.bp.blogspot.com/-g03438WPG90/WZ6kBxRL_GI/AAAAAAAAGPw/0x1-_JF2PaUO5fGfKf7hP2Yd6S4YcCoegCEwYBhgL/s320/IMG_8038.JPG" width="320" /></a></b></i></div>
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<i><b>Los trozos de piel, espinas y cabezas no las tires. Os pueden servir para hacer luego un fondo de pescado o un caldito para otras recetas.</b></i><br />
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<b><i><span style="font-family: "times"; font-size: x-large;"><a href="https://1.bp.blogspot.com/-FXYpIIpjnQE/WZ6j-Yuy5tI/AAAAAAAAGPw/FXgu8XPG7Q4hTtNVmjpUMdKEpu02Xmy1QCEwYBhgL/s1600/IMG_8039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-FXYpIIpjnQE/WZ6j-Yuy5tI/AAAAAAAAGPw/FXgu8XPG7Q4hTtNVmjpUMdKEpu02Xmy1QCEwYBhgL/s320/IMG_8039.JPG" width="320" /></a></span></i></b></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">2.-Marinamos el pescado</span></i></b><br />
<b style="font-family: Times;"><i><br /></i></b><i><b>En primer lugar cortaremos los lomos a dados más o menos iguales. Os recomiendo que más o menos sean de unos 3 o 4 centímetros de lado, pero el tamaño depende del gusto de cada uno.</b></i><br />
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<i><b><a href="https://3.bp.blogspot.com/-J9K7BwauSUA/WZ6kOyVmwTI/AAAAAAAAGPw/AtkO5mMLmGEYVNQUbeGzfisjlmQtUabLQCEwYBhgL/s1600/IMG_8042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://3.bp.blogspot.com/-J9K7BwauSUA/WZ6kOyVmwTI/AAAAAAAAGPw/AtkO5mMLmGEYVNQUbeGzfisjlmQtUabLQCEwYBhgL/s320/IMG_8042.JPG" width="240" /></a></b></i></div>
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<i><b>Una vez cortado preparamos un bol donde introduciremos los dados de melva. Ponemos suficiente aceite de oliva virgen extra para que quede totalmente cubierto. </b></i><br />
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<i><b><a href="https://1.bp.blogspot.com/-DCX6zdW54Wo/WZ6kRjM5TfI/AAAAAAAAGPw/05ULA16z1Nk64gS8wAorY_UkmP0gci1MgCEwYBhgL/s1600/IMG_8043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-DCX6zdW54Wo/WZ6kRjM5TfI/AAAAAAAAGPw/05ULA16z1Nk64gS8wAorY_UkmP0gci1MgCEwYBhgL/s320/IMG_8043.JPG" width="240" /></a></b></i></div>
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<i><b>Luego le añadiremos un cubilete de salsa de soja, unos chorros de tabasco, unos chorros de Lea&Perrins, unos brotes de perejil picado y unas pizcas de sal. </b></i><br />
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<i><b><a href="https://4.bp.blogspot.com/-VgZmKU4Znfo/WZ6kYq4gGAI/AAAAAAAAGPw/OijkInQG8j0FRgmdYbYmGh-DkFLZNNocwCEwYBhgL/s1600/IMG_8044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://4.bp.blogspot.com/-VgZmKU4Znfo/WZ6kYq4gGAI/AAAAAAAAGPw/OijkInQG8j0FRgmdYbYmGh-DkFLZNNocwCEwYBhgL/s320/IMG_8044.JPG" width="240" /></a></b></i></div>
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<i><b><a href="https://2.bp.blogspot.com/-6Zdovj-mvRI/WZ6kdG8p3EI/AAAAAAAAGPw/QXUzCn6Czak-IL8BEEn2vp6K7m7BGq6uwCEwYBhgL/s1600/IMG_8046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://2.bp.blogspot.com/-6Zdovj-mvRI/WZ6kdG8p3EI/AAAAAAAAGPw/QXUzCn6Czak-IL8BEEn2vp6K7m7BGq6uwCEwYBhgL/s320/IMG_8046.JPG" width="320" /></a></b></i></div>
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<i><b><a href="https://3.bp.blogspot.com/-koVsaY709As/WZ6khGXJY3I/AAAAAAAAGPw/3nQoB9gbj3MN_KdfoKCQoy4hkxPyBcQAACEwYBhgL/s1600/IMG_8047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://3.bp.blogspot.com/-koVsaY709As/WZ6khGXJY3I/AAAAAAAAGPw/3nQoB9gbj3MN_KdfoKCQoy4hkxPyBcQAACEwYBhgL/s320/IMG_8047.JPG" width="320" /></a></b></i></div>
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<i><b><a href="https://1.bp.blogspot.com/-JwY4MQB_uvE/WZ6kq54WMSI/AAAAAAAAGPw/OpLmzd5N6joSqpNg-IwdL11G5jCUpBCpQCEwYBhgL/s1600/IMG_8048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-JwY4MQB_uvE/WZ6kq54WMSI/AAAAAAAAGPw/OpLmzd5N6joSqpNg-IwdL11G5jCUpBCpQCEwYBhgL/s320/IMG_8048.JPG" width="240" /></a></b></i></div>
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<i><b> </b></i><b style="font-family: Times;"><i>Lo removemos para que se mezcle todo y el pescado se impregne con todo el sabor. Lo dejamos reposar durante unas horas. Yo lo dejé 6 horas en la nevera para que el marinado del pescado se completara perfectamente. </i></b><br />
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<b><i><span style="font-family: "times"; font-size: x-large;">3.- Preparamos la base del tártaro</span></i></b><br />
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<i><b>Para preparar la base en primer lugar picaremos la cebolla morada, unos brotes de perejil y los ponemos en un bol.</b></i></div>
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<i><b><a href="https://3.bp.blogspot.com/-i-h3qpykL68/WZ6kzddyZ8I/AAAAAAAAGPw/EUcjW9TyOnY7v7MmvHU25fdG4HVYNKl6QCEwYBhgL/s1600/IMG_8050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://3.bp.blogspot.com/-i-h3qpykL68/WZ6kzddyZ8I/AAAAAAAAGPw/EUcjW9TyOnY7v7MmvHU25fdG4HVYNKl6QCEwYBhgL/s320/IMG_8050.JPG" width="240" /></a></b></i></div>
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<i><b>Luego sacaremos la pulpa de los aguacates, los cortaremos a dados y los introduciremos en el mismo recipiente. </b></i></div>
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<i><b><a href="https://2.bp.blogspot.com/-qUfDurAHkIk/WZ6k8pKk2BI/AAAAAAAAGPw/cLzUKTn_4psI5cUD528-T89QCw7LagFOwCEwYBhgL/s1600/IMG_8051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://2.bp.blogspot.com/-qUfDurAHkIk/WZ6k8pKk2BI/AAAAAAAAGPw/cLzUKTn_4psI5cUD528-T89QCw7LagFOwCEwYBhgL/s320/IMG_8051.JPG" width="240" /></a></b></i></div>
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<a href="https://2.bp.blogspot.com/-zKd8LDEZCW0/WZ6lAzPiKsI/AAAAAAAAGPw/a5ZZLyDrnN0pyoZBuMxv_wvC8Y-QsdVJwCEwYBhgL/s1600/IMG_8052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://2.bp.blogspot.com/-zKd8LDEZCW0/WZ6lAzPiKsI/AAAAAAAAGPw/a5ZZLyDrnN0pyoZBuMxv_wvC8Y-QsdVJwCEwYBhgL/s320/IMG_8052.JPG" width="320" /></a></div>
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<i><b>Seguidamente cortaremos en trocitos pequeños unos pepinillos en vinagre y el brote de albahaca y también lo añadimos al bol. Añadimos también una pizca de sal y si nos gusta el picante podemos ponerle un chorrito de Tabasco.</b></i></div>
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<i><b>Cuando lo tenemos todo en el bol lo removemos todo y le exprimimos el jugo de media lima o de una lima entera (según el gusto de cada uno) y volvemos a remover.</b></i></div>
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<a href="https://1.bp.blogspot.com/-u_3XjNM0Vfw/WZ6lEXvqlmI/AAAAAAAAGPw/8KvZV0cvuNgszVWgL_Px-8W2eHgVbyMxgCEwYBhgL/s1600/IMG_8053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-u_3XjNM0Vfw/WZ6lEXvqlmI/AAAAAAAAGPw/8KvZV0cvuNgszVWgL_Px-8W2eHgVbyMxgCEwYBhgL/s320/IMG_8053.JPG" width="320" /></a></div>
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;">4.- Servimos</span></i></b></b></div>
<i><b>Ahora ya no nos queda más que montar el plato. Sacamos el pescado que tenemos marinando en la nevera, lo colamos para quitarle el aceite y reservamos.</b></i></div>
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<i><b>Con una forma metálica cilíndrica en un plato preparamos primero la base.</b></i></div>
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<i><b><a href="https://4.bp.blogspot.com/-QGqNmUsCAiA/WZ6rvRRhwYI/AAAAAAAAGP8/yOOPvzLotWsAqZtkUYwjkK-aWAz590c7wCLcBGAs/s1600/IMG_8055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://4.bp.blogspot.com/-QGqNmUsCAiA/WZ6rvRRhwYI/AAAAAAAAGP8/yOOPvzLotWsAqZtkUYwjkK-aWAz590c7wCLcBGAs/s320/IMG_8055.JPG" width="320" /></a></b></i></div>
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<i><b>Con una cuchara cogemos la mezcla que hemos hecho para la base y la vamos colocando en el interior. </b></i></div>
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<i><b><a href="https://4.bp.blogspot.com/-6h43hwpFop8/WZ6rys9BxgI/AAAAAAAAGQA/ZGEmZlAkCbkPEQAWZA-MMo6TWjHljrodACLcBGAs/s1600/IMG_8056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://4.bp.blogspot.com/-6h43hwpFop8/WZ6rys9BxgI/AAAAAAAAGQA/ZGEmZlAkCbkPEQAWZA-MMo6TWjHljrodACLcBGAs/s320/IMG_8056.JPG" width="240" /></a></b></i></div>
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<i><b>Cuando esté más o menos a la mitad lo acabamos de rellenar con los trozos de pescado.</b></i></div>
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<i><b>Luego espolvoreamos el plato y el tártaro con semillas blancas de sésamo y semillas de amapola.</b></i></div>
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<i><b>Solo nos quedará retirar con cuidado la forma cilíndrica y llevar el plato a la mesa para disfrutar de esta sabrosa receta.</b></i><br />
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<b style="font-family: Verdana, sans-serif; text-align: right;"> BON PROFIT</b></div>
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<b style="font-family: Verdana, sans-serif; text-align: right;"><i><span style="font-size: large;"><span style="color: #ea9999;">LISTA DE REPRODUCCIÓN MUSICAL DURANTE LA ELABORACIÓN DE LA RECETA</span></span></i> </b></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Mila Jovovich - <a href="https://www.youtube.com/watch?v=D-czfk23ovw" target="_blank">Satellite of Love</a></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Flunk - <a href="https://www.youtube.com/watch?v=vyjNCFje8bc" target="_blank">Blue Monday</a> </span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Egon Soda - <a href="https://www.youtube.com/watch?v=t_vg4R6P4HI" target="_blank">Nueva Internacional</a></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">The Swell Season - <a href="https://www.youtube.com/watch?v=KWQWZXkrlgk" target="_blank">Into the Mystic</a></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Rufus Wainwright - <a href="https://www.youtube.com/watch?v=cAe1lVDbLf0" target="_blank">Across the Universe</a></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Los Planetas - <a href="https://www.youtube.com/watch?v=vWO6qwdYfkA" target="_blank">De Viaje</a></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Strokes - <a href="https://www.youtube.com/watch?v=b8-tXG8KrWs" target="_blank">Reptilia</a></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Etta James - <a href="https://www.youtube.com/watch?v=3k-_yGWmHkg" target="_blank">Hush Hush</a></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Shura - <a href="https://www.youtube.com/watch?v=x2AOjb9HW2E" target="_blank">Touch</a></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Iyeoka - <a href="https://www.youtube.com/watch?v=_Oza3OZ_w_I" target="_blank">Say Yes</a></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">The Royal Concept - <a href="https://www.youtube.com/watch?v=0lvdFYdBHe0" target="_blank">D D Dance </a></span></b></span><br />
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CookingMusichttp://www.blogger.com/profile/14070930547657480176noreply@blogger.com0tag:blogger.com,1999:blog-2479675909849036341.post-19903630188615024202017-07-28T09:56:00.000-07:002017-07-28T12:38:17.325-07:00PUDING DE CHÍA CON LECHE CHOCOLATEADA, PLÁTANO, NUECES Y FLORES DE JAZMÍN<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: red;"><span class="hps"><b>(</b></span></span></span><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><span style="color: red;"><span class="" id="result_box" lang="en"><span class="">Chia pudding with chocolate milk, banana, walnuts and jasmine flowers</span></span></span></span></span><span style="color: red; font-family: "trebuchet ms" , sans-serif;">)</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: lime;"><span class="hps"><span class="hps"><b>(</b></span></span></span></span><span style="color: lime; font-family: "trebuchet ms" , sans-serif;"><b><span class="" id="result_box" lang="fr"><span class="">Pouding</span> <span class="">Chia</span> avec du lait au chocolat, les bananes, les noix et les fleurs de jasmin</span>)</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span class="hps"><span class="hps"><span class="hps"><b>(</b></span></span></span></span></span><b><span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><span class="" id="result_box" lang="it"><span class="">Budino di</span> Chia con il latte al cioccolato, banane, noci e fiori di gelsomino</span>)</span></b></div>
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<b><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;">(</span></b><b><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;"><span class="" id="result_box" lang="de">Chia Pudding mit Schokolade Milch, Bananen, Nüssen und Jasminblüten </span>)</span></b></div>
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<b><span style="color: #f1c232; font-family: "trebuchet ms" , sans-serif;">(</span></b><b><span style="color: #f1c232; font-family: "trebuchet ms" , sans-serif;"><span class="" id="result_box" lang="ca"><span class="">úding de</span> chía amb llet xocolatada, plàtan, nous i flors de gessamí</span>)</span></b><br />
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<span style="font-size: large;"> INGREDIENTES PARA 3 RACIONES</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>6 cucharadas de semillas de chía</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>2 vasos de leche chocolateada</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>2 plátanos </b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>3 cucharadas de miel</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Nueces mondadas</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Flores de jazmín</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Brotes de menta </b></span><br />
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<span style="font-size: x-small;">Tiempo de preparación 15 minutos</span></div>
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<span style="font-size: x-small;">Dificultat: Sencillo</span></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">1.- Chía, leche chocolateada y miel</span></i></b></div>
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<b style="font-family: times; text-align: justify;"><i><br /></i></b></div>
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<b style="font-family: times; text-align: justify;"><i>En primer lugar vamos a poner dos cucharadas de chía en cada vaso. </i></b></div>
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<b style="font-family: times; text-align: justify;"><i>Luego verteremos la leche chocolateada (no llegaremos hasta el borde) y un cucharada de miel en cada vaso y removemos hasta que la chía se haya mezclado perfectament con el líquido.</i></b></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">2.- Refrigeramos</span></i></b><br />
<b style="font-family: Times;"><i><br /></i></b><b style="font-family: Times;"><i>Una vez tenemos los vasos listos deberemos refrigerarlos en la nevera. Si lo podemos hacer de un día para otro los podremos tener hasta que la chía se solidifique. </i></b><br />
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<b><i><span style="font-family: "times"; font-size: x-large;">3.- Añadimos plátano, nueces y flores de jazmín</span></i></b><br />
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<b style="font-family: Times;"><i>Al día siguiente podemos sacar los vasos de la nevera y acabar la receta.</i></b><br />
<b style="font-family: Times;"><i>Podremos cortar un plátano a rodajas y ponerlas sobre la chía con chocolate. Añadiremos también unas nueces mondadas y unas flores de jazmín que le darán un aspecto y un aroma luminoso, dulce y genial.</i></b><br />
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;">4.- Servimos</span></i></b></b></div>
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<b style="font-family: times;"><i>Para servir nuetro puding debe estar bien frío. Le podemos añadir una ramita de menta para darle un toque de color y de aroma.</i></b></div>
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<b style="font-family: times;"><i>Y ya llega la hora de tomarse este refrescante postre especial para sorprender a quien se siente a la mesa con nosotros. ¡¡¡¡A disfrutarlo!!!!</i></b></div>
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<b style="font-family: Verdana, sans-serif; text-align: right;"> BON PROFIT</b></div>
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<b style="font-family: Verdana, sans-serif; text-align: right;"><i><span style="font-size: large;"><span style="color: #ea9999;">LISTA DE REPRODUCCIÓN MUSICAL DURANTE LA ELABORACIÓN DE LA RECETA</span></span></i> </b></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Supersubmarina - <a href="https://www.youtube.com/watch?v=EV5mZ4Znjg0" target="_blank">Supersubmarina</a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Caro Emerald - <a href="https://www.youtube.com/watch?v=MXNUUYVC9EA" target="_blank">One day</a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Mishima - <a href="https://www.youtube.com/watch?v=uK7nRXXnJNQ" target="_blank">Qui més estima</a></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Bright Eyes - <a href="https://www.youtube.com/watch?v=TSBs-hiapo4" target="_blank">Lua</a> </span></b></span></div>
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<b style="font-family: times;"><span style="font-size: large;"><br /></span></b>CookingMusichttp://www.blogger.com/profile/14070930547657480176noreply@blogger.com0tag:blogger.com,1999:blog-2479675909849036341.post-81938901280868031572017-04-11T11:39:00.002-07:002017-04-11T11:39:47.674-07:00FOIE DE PATO EN CREMA DE CALABACÍN<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: red;"><span class="hps"><b>(</b></span></span></span><b><span style="color: red; font-family: "trebuchet ms" , sans-serif;">Foie of duck in cream of zucchini)</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: lime;"><span class="hps"><span class="hps"><b>(</b></span></span></span></span><span style="color: lime; font-family: "trebuchet ms" , sans-serif;"><b>Foie de canard dans une crème de courgette)</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span class="hps"><span class="hps"><span class="hps"><b>(</b></span></span></span></span></span><b><span style="color: blue; font-family: "trebuchet ms" , sans-serif;">Foie di papero in crema di zucchina)</span></b></div>
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<b><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;">(Foie Ente in Sahne des Zucchinos)</span></b></div>
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<b><span style="color: #f1c232; font-family: "trebuchet ms" , sans-serif;">(Foie d'ànec en crema de carbassó)</span></b><br />
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<span style="font-size: large;"> INGREDIENTES PARA 2 RACIONES</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>3 trozos de foie de pato</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>4 quesitos</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>2 calabacines</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>2 zanahorias</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 cebolla</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Perejil</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Tomillo</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Mejorana</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Judías verdes</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Sal del Himalaya condimentada</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Sal</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Pimienta negra molida</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Agua</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Aceite</b></span><br />
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<span style="font-size: x-small;">Tiempo de preparación 40 minutos</span></div>
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<span style="font-size: x-small;">Dificultat: Sencillo</span></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">1.- Hervimos la verdura</span></i></b></div>
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<b style="font-family: times; text-align: justify;"><i>En primer lugar pondremos la verdura a hervir.</i></b></div>
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<b style="font-family: times; text-align: justify;"><i>Pondremos una olla con abundante agua al fuego y le vamos a poner en primer lugar las zanharoias troceadas. </i></b></div>
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<b style="font-style: normal; text-align: justify;"><i>Cuando hemos puesto las zanahorias y el agua empieza a hervir pelamos una cebolla , la troceamos y la incorporamos al agua con la zanahoria. Igualmente le añadimos las hojitas (sin el tronco) de una rama de mejorana y las hojitas de tres ramas de tomillo y le añadimos un poco de sal.</i></b></i></b><br />
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<span style="font-family: "times";"><b><i>Dejamos que todo hierva unos 7 u 8 minutos. En ese momento le incorporamos los dos calabacines troceados, con 3 o 4 ramas de perejil y lo dejamos hervir unos 3 minutos más.</i></b></span></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">2.- La pasamos por la batidora</span></i></b><br />
<b style="font-family: Times;"><i><br /></i></b><b style="font-family: Times;"><i>Una vez ya tenemos la verdura hervida paramos el fuego y preparamos una batidora.</i></b><br />
<b style="font-family: Times;"><i>En la batidora vamos a poner en primer lugar 2 cucharones del caldo que habrá resultado de hervir las verduras. (Habremos obtenido un caldito ligero que podemos reservar y guardar o congelar para utilizar en otras recetas).</i></b><br />
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<b style="font-family: Times;"><i>Una vez incorporado el caldo a la batidora le añadiremos la verdura con las hojitas aromáticas y les añadimos 4 quesitos.</i></b><br />
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<b style="font-family: Times;"><i>Lo batimos todo hasta que nos quede una crema fina y sin trozos de verdura. Lo reservamos.</i></b><br />
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<b><i><span style="font-family: "times"; font-size: x-large;">3.- Preparamos el foie y las judías</span></i></b><br />
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<b style="font-family: Times;"><i>Vamos a preparar las judías verdes y el foie al mismo tiempo para poder servirlo todo caliente y sin que nada se enfrie.</i></b><br />
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<b style="font-family: Times;"><i>En una sartén vamos a poner un poco de aceite, vamos a trocear las judías y las vamos a sofreir con un poco de sal y de pimienta negra molida.</i></b><br />
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<b style="font-family: Times;"><i>Mientras se están sofriendo las judías abrimos los trozos de foie en dos. Preparamos una plancha y sin poner nada más ponemos los trozos de foie encima, los tenemos 15 segundos por cada lado y los retiramos.</i></b><br />
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;">4.- Servimos</span></i></b></b></div>
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<b style="font-family: times;"><i>Una vez tenemos los trozos de foie calientes podemos servir la crema en un plato hondo y colocar el foie cuidadosamente encima para que no se nos hunda.</i></b></div>
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<b style="font-family: times;"><i>Luego esparcimos los trocitos de judias verdes que hemos pasado por la sartén y condimentamos con un poco de sal. Yo utilicé sal del Hymalaya ya condimentada, podeis verla en la foto, pero lo podeis condimentar con sal simple y/o con otra especia que os aptezca, aunque mejor que no sea ni en mucha cantidad ni con un sabor muy fuerte, ya que no queremos restar ni enmascarar nada del sabor del foie.</i></b></div>
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<span style="font-family: "times";"><b><i>¡¡¡Y a disfrutar de esta sana y deliciosa comida de cuchara con un toque muy especial!!!</i></b></span></div>
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<b style="font-family: Verdana, sans-serif; text-align: right;"> BON PROFIT</b></div>
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<i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><b><br /></b></span></i><i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b>LISTA DE REPRODUCCIÓN MUSICAL DURANTE LA ELABORACIÓN DE LA RECETA</b></span></i><br />
<i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b><br /></b></span></i><b style="font-family: times;"><span style="font-size: large;">Louane - <a href="https://www.youtube.com/watch?v=yleB8fUXudw" target="_blank">Jour 1</a></span></b><br />
<b style="font-family: times;"><span style="font-size: large;">Buika - <a href="https://www.youtube.com/watch?v=OI0M2GC6Wlo" target="_blank">Volver, Volver</a></span></b><br />
<b style="font-family: times;"><span style="font-size: large;">Etta James - <a href="https://www.youtube.com/watch?v=u9sq3ME0JHQ" target="_blank">I'd Rather Go Blind</a></span></b><br />
<b style="font-family: times;"><span style="font-size: large;">Blaudzun - <a href="https://www.youtube.com/watch?v=Gj7OYgsqgMM" target="_blank">Elephants</a></span></b><br />
<b style="font-family: times;"><span style="font-size: large;">Counting Crows - <a href="https://www.youtube.com/watch?v=QUypt2nvorM" target="_blank">Accidentally In Love</a></span></b><br />
<b style="font-family: times;"><span style="font-size: large;">Imany - <a href="https://www.youtube.com/watch?v=JvY_RHqnOHQ" target="_blank">You Will Never Know</a></span></b><br />
<b style="font-family: times;"><span style="font-size: large;">Jorge Drexler & Mal de Amores - <a href="https://www.youtube.com/watch?v=x1VqbxgUX14" target="_blank">Fuimos Lo Que Fuimos</a></span></b><br />
<b style="font-family: times;"><span style="font-size: large;">Diana Krall - <a href="https://www.youtube.com/watch?v=KzL9XzQTTC8" target="_blank">Yeh Yeh</a> </span></b><br />
<b style="font-family: times;"><span style="font-size: large;">Bobby Darin - <a href="https://www.youtube.com/watch?v=SEllHMWkXEU" target="_blank">Mack The Knife</a></span></b><br />
<span style="font-family: "times";"><span style="font-family: "times"; font-size: large;"><b>Patrizia Laquidara - <a href="https://www.youtube.com/watch?v=WXrFUCPfxf0" target="_blank">Assenza</a> </b></span></span><br />
<span style="font-family: "times"; font-size: large;"><b>Atrium - <a href="https://www.youtube.com/watch?v=UyQFppZr1E0" target="_blank">Dreamy Figure</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Buffalo Springfield - <a href="https://www.youtube.com/watch?v=gp5JCrSXkJY" target="_blank">For What It's Worth</a></b></span><br />
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CookingMusichttp://www.blogger.com/profile/14070930547657480176noreply@blogger.com2tag:blogger.com,1999:blog-2479675909849036341.post-68644528952646048692017-03-16T03:59:00.000-07:002017-03-16T03:59:06.900-07:00YOGUR GRIEGO CON MANZANA ENRIQUECIDO CON NATA Y GRANOLA<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: red;"><span class="hps"><b>(</b></span></span></span><b><span style="color: red; font-family: "trebuchet ms" , sans-serif;">Greek yogurt with apple enriched with cream and granola)</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: lime;"><span class="hps"><span class="hps"><b>(Y</b></span></span></span></span><span style="color: lime; font-family: "trebuchet ms" , sans-serif;"><b>aourt grec avec la pomme enrichi en crème et granola)</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span class="hps"><span class="hps"><span class="hps"><b>(Y</b></span></span></span></span></span><b><span style="color: blue; font-family: "trebuchet ms" , sans-serif;">ogurt greco con la mela arricchita con panna e muesli)</span></b></div>
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<b><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;">(Griechischer Joghurt mit Apfel mit Sahne angereichert und Müsli)</span></b></div>
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<b><span style="color: #f1c232; font-family: "trebuchet ms" , sans-serif;">(Iogurt grec amb poma enriquit amb nata i granola)</span></b><br />
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<a href="https://3.bp.blogspot.com/-G1cGciXPzyI/WMpsNJt_0wI/AAAAAAAAGIo/sr4qPACjEl03U0HSaTn3yr5IjL_NQVn0gCEw/s1600/IMG_4792.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="333" src="https://3.bp.blogspot.com/-G1cGciXPzyI/WMpsNJt_0wI/AAAAAAAAGIo/sr4qPACjEl03U0HSaTn3yr5IjL_NQVn0gCEw/s400/IMG_4792.JPG" width="400" /></a></div>
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<span style="font-size: large;"> INGREDIENTES PARA 6 RACIONES</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>4 yogurs griegos</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>100 ml. de nata para montar</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>12 nueces</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>15 nueces de macadamia</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Copos de avena</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Menta</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Semillas de amapola</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 pastilla de chocolate con leche</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 manzana granny smith</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 manzana starking</b></span><br />
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<span style="font-size: x-small;">Tiempo de preparación 15 minutos</span></div>
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<span style="font-size: x-small;">Dificultat: Sencillo</span></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">1.- Mezclamos la nata y el yogurt</span></i></b></div>
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<b style="font-family: times; text-align: justify;"><i><br /></i></b></div>
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<b style="font-family: times; text-align: justify;"><i>Primero verteremos la nata en un bol y con ayuda de unas varillas lo batiremos durante 2 o 3 minutos para que la nata coja aire sin acabar de montarla.</i></b></div>
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<b style="font-family: times; text-align: justify;"><i>Una vez que tenemos la nata con aire podemos añadierle los 4 yogurts griegos y mezclamos suavemente para que la mezcla no pierda el aire y la cremosidad que le va a dar.</i></b></div>
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<b style="font-family: times; text-align: justify;"><i><br /></i></b></div>
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<b style="font-family: times; text-align: justify;"><i>Lo reservamos hasta que montemos los vasitos.</i></b></div>
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<b style="font-family: times;"><i><br /></i></b></div>
<b><i><span style="font-family: "times"; font-size: x-large;">2.- Preparamos la granola</span></i></b><br />
<b style="font-family: Times;"><i><br /></i></b><b style="font-family: Times;"><i>En un bol mezclamos las nueces de macadamia, la avena con miel y abrimos las nueces y también incorporamos el fruto.</i></b><br />
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<b style="font-family: Times;"><i><br /></i></b>
<b style="font-family: Times;"><i>Lo mezclamos todo y ya lo tenemos listo.</i></b><br />
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;">3.- Servimos</span></i></b></b></div>
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<b style="font-family: times;"><i>Ahora ya podemos empezar a montar los vasos con la granola y el yogur.</i></b></div>
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<b style="font-family: times;"><i>En la base ponemos un fondo de la granola de la que hemos preparado. Después incorporamos la mezcla de yogur y nata que tenemos reservada.</i></b></div>
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<b style="font-family: times;"><i><br /></i></b></div>
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<b style="font-family: times;"><i>Espacimos una semillas de amapola y con un cuchillo de sierra rallamos finamente un poco de chocolate con leche encima del yogur.</i></b></div>
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<b style="font-family: times;"><i>Cortamos dos gajos finos de manzana, uno de cada manzana que tengamos (piel roja y piel verde), los ponemos encima del yougur y decoramos con una hoja de menta.</i></b></div>
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<b style="font-family: times;"><i><br /></i></b></div>
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<b style="font-family: times;"><i>Podeis dejar en la nevera los vasitos o servirlos directamente</i></b></div>
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<span style="font-family: "times";"><b><i>¡¡¡Espero que los disfruteis!!!</i></b></span></div>
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<b style="font-family: Verdana, sans-serif; text-align: right;"> BON PROFIT</b></div>
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<i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><b><br /></b></span></i><i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b>LISTA DE REPRODUCCIÓN MUSICAL DURANTE LA ELABORACIÓN DE LA RECETA</b></span></i><br />
<i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b><br /></b></span></i><b style="font-family: times;"><span style="font-size: large;">Siloé - <a href="https://www.youtube.com/watch?v=F4G7ojVbH-g" target="_blank">La Verdad</a></span></b><br />
<span style="font-family: "times";"><span style="font-family: "times"; font-size: large;"><b>Squirrel Nut Zippers - <a href="https://www.youtube.com/watch?v=I8DXgk4-CcU" target="_blank">Put A Lid On It</a></b></span></span><br />
<span style="font-family: "times";"><span style="font-family: "times"; font-size: large;"><b>Immigrasons - <a href="https://www.youtube.com/watch?v=Ji3HjgteyHs" target="_blank">Menuda</a></b></span></span><br />
<span style="font-family: "times";"><span style="font-family: "times"; font-size: large;"><b>The Wind and The Wave - <a href="https://www.youtube.com/watch?v=MU4_9hR5Opc" target="_blank">Time After Time</a></b></span></span><br />
<span style="font-family: "times";"><span style="font-family: "times"; font-size: large;"><b>Coque Malla - <a href="https://www.youtube.com/watch?v=y5y0ENFWzIk&t=32s" target="_blank">At the movies</a></b></span></span></div>
CookingMusichttp://www.blogger.com/profile/14070930547657480176noreply@blogger.com0tag:blogger.com,1999:blog-2479675909849036341.post-43260015140036634332017-03-11T23:27:00.000-08:002017-03-11T23:27:00.953-08:00ZUMO SEMI ESPUMOSO DE NARANJA CON PIÑA <div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: red;"><span class="hps"><b>(</b></span></span></span><b><span style="color: red; font-family: "trebuchet ms" , sans-serif;">Semi-sparkling orange juice with pineapple)</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: lime;"><span class="hps"><span class="hps"><b>(L</b></span></span></span></span><span style="color: lime; font-family: "trebuchet ms" , sans-serif;"><b>e jus d'orange pétillant à l'ananas)</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span class="hps"><span class="hps"><span class="hps"><b>(S</b></span></span></span></span></span><b><span style="color: blue; font-family: "trebuchet ms" , sans-serif;">emi succo d'arancia frizzante con ananas)</span></b></div>
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<b><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;">(Sperl Orangensaft mit Ananas)</span></b></div>
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<b><span style="color: #f1c232; font-family: "trebuchet ms" , sans-serif;">(Suc semi escumós de taronja amb pinya)</span></b><br />
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<span style="font-size: large;"> INGREDIENTES PARA 6 RACIONES</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>300 ml. de zumo de naranja</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 yogur natural azucarado</b></span><br />
<span style="font-family: times, times new roman, serif;"><b>2 huevos</b></span><br />
<span style="font-family: times, times new roman, serif;"><b>60 gr. de azúcar glas</b></span><br />
<span style="font-family: times, times new roman, serif;"><b>1/4 de piña</b></span><br />
<span style="font-family: times, times new roman, serif;"><b>Hojas de menta</b></span><br />
<span style="font-family: times, times new roman, serif;"><b>Ralladura de naranja</b></span><br />
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<span style="font-size: x-small;">Tiempo de preparación 20 minutos</span></div>
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<span style="font-size: x-small;">Dificultat: Sencillo</span></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">1.- Preparamos el sifón de cocina</span></i></b></div>
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<b style="font-family: times; text-align: justify;"><i><br /></i></b></div>
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<b style="font-family: times; text-align: justify;"><i>Para hacer esta receta necesitaremos un sifón de cocina. Con él conseguiremos dar la textura espumosa deseada a nuestro zuno de naranja.</i></b></div>
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<b style="font-family: times; text-align: justify;"><i>Mi sifón tiene una capacidad de 500 ml. por eso las medidas que os indico en esta receta son las ideales para esta preparación.</i></b></div>
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<a href="https://2.bp.blogspot.com/-lACtB7OfjIk/WMTsjTmm4zI/AAAAAAAAGHE/C6ZXoo3MQW0C7oOaZVhrGsWj9LUDmD6wgCEw/s1600/IMG_4707.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-lACtB7OfjIk/WMTsjTmm4zI/AAAAAAAAGHE/C6ZXoo3MQW0C7oOaZVhrGsWj9LUDmD6wgCEw/s320/IMG_4707.JPG" width="240" /></a></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">2.- Preparamos el zumo de naranja</span></i></b><br />
<b style="font-family: Times;"><i><br /></i></b><b style="font-family: Times;"><i>Exprimimos tantas naranjas como sean necesarias para obtener los 300 ml. de zumo y lo pasamos todo por un colador muy fino para retirar toda la pulpa y que solo se nos quede el líquido.</i></b><br />
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<b><i><span style="font-family: "times"; font-size: x-large;">3.- Mezclamos los ingredientes</span></i></b></div>
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<b style="font-family: times;"><i>Una vez tenemos el líquido sin pulpa de las naranjas podemos añadirle los demás ingredientes.</i></b></div>
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<b style="font-family: times;"><i>El yogur natural azucarado (puede ser también natural sin azucarar)</i></b></div>
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<b style="font-family: times;"><i><br /></i></b></div>
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<b style="font-family: times;"><i>Los 60 gr. de azúcar glas</i></b></div>
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<a href="https://1.bp.blogspot.com/-GXJ2lLWZoj0/WMTsJg88sTI/AAAAAAAAGHE/HwAzlrdYcY8KqNMxJ2MxxdhPAIni-wbqACEw/s1600/IMG_4697.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-GXJ2lLWZoj0/WMTsJg88sTI/AAAAAAAAGHE/HwAzlrdYcY8KqNMxJ2MxxdhPAIni-wbqACEw/s320/IMG_4697.JPG" width="320" /></a></div>
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<b style="font-family: times;"><i>Los dos huevos.</i></b></div>
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<b style="font-family: times;"><i><br /></i></b></div>
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<b style="font-family: times;"><i>Ahora deberemos batirlo todo sin que nos queden grumos.</i></b></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">4.- Al sifón</span></i></b></div>
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<b style="font-family: times;"><i>Ahora deberemos preparar el sifón. Lo desmontamos para poder introducir la mezcla en el interior.</i></b></div>
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<b style="font-family: times;"><i>Introducimos la mezcla asegurándonos que el sifón se llena solamente unas 3/4 partes. Que nos queda el 1/4 restante sin llenar para que el gas pueda ocupar su espacio una vez apliquemos la carga.</i></b></div>
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<a href="https://4.bp.blogspot.com/-eNT5gRILQ6k/WMTsV2p_GGI/AAAAAAAAGHE/AGDIgcM_IaMU1SqpV8zQnuuexRJa45icwCEw/s1600/IMG_4705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-eNT5gRILQ6k/WMTsV2p_GGI/AAAAAAAAGHE/AGDIgcM_IaMU1SqpV8zQnuuexRJa45icwCEw/s320/IMG_4705.JPG" width="240" /></a></div>
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<b style="font-family: times;"><i>Una vez tenemos el sifón con la mezcla lo cerramos. Le aplicamos una carga de gas y la cerramos.</i></b></div>
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<b style="font-family: times;"><i>Ahora deberemos remover enérgicamente el sifón durante 2 minutos y lo llevaremos a la nevera durante 2 horas.</i></b></div>
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;">5.- Piña</span></i></b></b></div>
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<b style="font-family: times;"><i>Cortamos unas rodajas de piña natural y las troceamos en dados. Los ponemos en los vasitos o recipientes donde vayamos a verter el zumo semi espumoso de naranja.</i></b></div>
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<b style="font-family: times;"><i>Podemos hacer este paso justo antes de sacar el sifón de la nevera después de haberlo tenido dentro un par de horas.</i></b></div>
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;">6.- Aplicamos el sifón</span></i></b></b></div>
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<b style="font-family: times;"><i>Una vez han pasado esas dos horas de frio en la nevera podemos sacar el sifón. Lo volvemos a remover enérgicamente durante 2 minutos (tan enérgicamente como podamos) y le ponemos una boquilla. </i></b></div>
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<b style="font-family: times;"><i>Ahora ya será el momento de aplicar el sifón a cada uno de los vasitos que tenemos preparados.</i></b></div>
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<b style="font-family: times;"><i><br /></i></b></div>
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;">7.- Servimos</span></i></b></b></div>
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<b style="font-family: times;"><i>Os recomiendo que una vez aplicado el sifón sirvais los zumos inmediatamente ya que si esperamos para servirlos la espuma irá bajando hasta desaparecer.</i></b></div>
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<span style="font-family: times;"><b><i>Justo después de aplicar el sifón podemos poner encima de la espuma un poco de ralladura de naranja y unas hojitas de menta que les darán al conjunto un toque de color y aromático todavía más especial.</i></b></span></div>
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<span style="font-family: times;"><b><i><br /></i></b></span></div>
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<span style="font-family: times;"><b><i>Y llevad enseguida los zumos semi espumosos de naranja con piña a la mesa... ¿a ver quien se resiste a probarlos?</i></b></span></div>
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<span style="font-family: "times";"><b><i>¡¡¡Espero que los disfruteis!!!</i></b></span></div>
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<b style="font-family: Verdana, sans-serif; text-align: right;"> BON PROFIT</b></div>
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<i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><b><br /></b></span></i><i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b>LISTA DE REPRODUCCIÓN MUSICAL DURANTE LA ELABORACIÓN DE LA RECETA</b></span></i><br />
<i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b><br /></b></span></i><b style="font-family: times;"><span style="font-size: large;">Jim James & Calexico - <a href="https://www.youtube.com/watch?v=R45yXcXUa3I" target="_blank">Goin' to Acapulco</a></span></b><br />
<span style="font-family: times;"><span style="font-family: times; font-size: large;"><b>Ages and Ages - <a href="https://www.youtube.com/watch?v=-BAU9mKJjdU" target="_blank">Divisionary</a></b></span></span><br />
<span style="font-family: times;"><span style="font-family: times; font-size: large;"><b>Ray LaMontagne - <a href="https://www.youtube.com/watch?v=T6a_1R3w5i4" target="_blank">Beg Steal or Borrow</a></b></span></span><br />
<span style="font-family: times;"><span style="font-family: times; font-size: large;"><b>Josh Rouse - <a href="https://www.youtube.com/watch?v=R-qctKfE8Hw" target="_blank">Sad Eyes</a></b></span></span></div>
CookingMusichttp://www.blogger.com/profile/14070930547657480176noreply@blogger.com9tag:blogger.com,1999:blog-2479675909849036341.post-22029216680381953412017-03-10T12:02:00.002-08:002017-03-10T12:02:25.897-08:00MAGRET DE PATO CON PIÑA A LA PLANCHA Y SALSA DE SETAS<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: red;"><span class="hps"><b>(</b></span></span></span><b><span style="color: red; font-family: "trebuchet ms" , sans-serif;">Duck breast with grilled pineapple and mushroom sauce)</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: lime;"><span class="hps"><span class="hps"><b>(</b></span></span></span></span><span style="color: lime; font-family: "trebuchet ms" , sans-serif;"><b>Magret de canard à l'ananas grillé et sauce aux champignons)</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span class="hps"><span class="hps"><span class="hps"><b>(</b></span></span></span></span></span><b><span style="color: blue; font-family: "trebuchet ms" , sans-serif;">Petto d'anatra con ananas alla griglia e salsa di funghi)</span></b></div>
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<b><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;">(Entenbrust mit gegrillter Ananas und Pilzsauce)</span></b></div>
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<b><span style="color: #f1c232; font-family: "trebuchet ms" , sans-serif;">(Magret d'ànec amb pinya a la planxa i salsa de bolets)</span></b><br />
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<span style="font-size: large;"> INGREDIENTES PARA 2 RACIONES</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>1 magret de pato (350 gr.)</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Piña</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Setas variadas</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>100 ml. de nata</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Brandy</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 ajo</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Perejil</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Sal</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Tomate seco</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Pimienta negra molida</b></span><br />
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<span style="font-size: x-small;">Tiempo de preparación 35 minutos</span></div>
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<span style="font-size: x-small;">Dificultat: Sencillo</span></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">1.- Doramos el magret</span></i></b></div>
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<b style="font-family: times; text-align: justify;"><i>Preparamos la pieza de magret. </i></b></div>
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<b style="font-family: times; text-align: justify;"><i>En la parte grasa, en la parte de la piel, le practicamos unos cortes y le ponemos sal tanto en la parte de la piel como en la parte de la carne.</i></b></div>
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<b style="font-family: times; text-align: justify;"><i>Yo utilicé una sal con tomate seco, podeis ver la foto.</i></b></div>
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<b style="font-family: times; text-align: justify;"><i>Una vez lo tenemos preparado ponemos el magret en una sartén que habremos calentado. Primero lo ponemos con la piel hacia abajo y cuando vemos que ha soltado un poco de grasa le damos la vuelta y lo tenemos unos 2 minutos.</i></b></div>
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<b style="font-family: times; text-align: justify;"><i>Paramos el fuego, retiramos el magret y vamos al paso siguiente.</i></b></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">2.- El magret al horno</span></i></b><br />
<b style="font-family: Times;"><i><br /></i></b><b style="font-family: Times;"><i>Una vez tenemos el magret pasado por la sartén preparamos una fuente de horno. Colocamos el magret, podemos ponerle un poquito mas de sal con tomate seco y le añadimos un poquito de brandy.</i></b><br />
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<b style="font-family: Times;"><i>Lo llevamos al horno y lo tenemos unos 20 minutos. Lo vamos controlando para que nos quede hecho por fuera y crudito por dentro. (Según el gusto de cada cual se dejará un poquito más en el horno o un poquito menos para que se haga más o menos).</i></b><br />
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<b><i><span style="font-family: "times"; font-size: x-large;">3.- Preparamos las setas</span></i></b></div>
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<b style="font-family: times;"><i>Mientras el magret se va haciendo en el horno vamos a preparar la salsa de setas.</i></b></div>
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<b style="font-family: times;"><i>En primer lugar fileteamos un ajo y lo ponemos a freir en la misma grasa que ha soltado el magret de pato en la sartén.</i></b></div>
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<b style="font-family: times;"><i>Vamos a cortar en trozos las setas que hayamos seleccionado. Yo utilice shitakes, girgolas y girgolas de cardo y el resultado fue genial. </i></b></div>
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<b style="font-family: times;"><i>Cuando el ajo está dorado le añadimos las setas troceadas y picamos 4 o 5 ramas grandes de perejil y también se lo añadimos.</i></b></div>
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<b style="font-family: times;"><i>Le añadimos sal y pimienta negra molida y dejamos al fuego unos 3 minutos removiendolo alguna vez. </i></b></div>
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<b style="font-family: times;"><i>Cuando veamos que las setas están hechas paramos el fuego y vamos al siguiente paso.</i></b></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">4.- La salsa</span></i></b></div>
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<b style="font-family: times;"><i>Cogemos un vaso de turmix y le ponemos casi todas las setas que hemos cocinado. Podremos dejar algunas para poder incorporarlas después al plato final.</i></b></div>
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<b style="font-family: times;"><i>Simplemente ponemos las setas en el vaso, le añadimos los 100 ml. de nata y lo pasamos por el turmix hasta que se quede una salsa fina.</i></b></div>
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<b style="font-family: times;"><i>Ponemos la salsa resultante en una satén y la calentamos.</i></b></div>
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;">5.- Piña</span></i></b></b></div>
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<b style="font-family: times;"><i>Cortamos la piña en trozos (os recomiendo que corteis dos o tres trozos por comensal). No deben ser demasiado gruesos, les quitamos la piel y el corazón y ponemos los trozos en una plancha y los hacemos unos 3 minutos por cada lado.</i></b></div>
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;">6.- Servimos</span></i></b></b></div>
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<b style="font-family: times;"><i>Para servir sacamos el magret de pato del horno y lo fileteamos. Colocamos los trozos en una fuente donde también colocaremos los trozos de piña a la plancha.</i></b></div>
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<b style="font-family: times;"><i>También incoporaremos las setas que hemos reservado sin añadir a la salsa (si se han quedado frías las calentamos un poco) y regamos los trozos de magret con un poco de salsa.</i></b></div>
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<b style="font-family: times;"><i>El resto de salsa la serviremos a parte en una salsera para que cada uno pueda servirse la cantidad que desee.</i></b></div>
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<span style="font-family: times;"><b><i>¡¡¡A disfrutar!!!</i></b></span></div>
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<b style="font-family: Verdana, sans-serif; text-align: right;"> BON PROFIT</b></div>
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<i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><b><br /></b></span></i><i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b>LISTA DE REPRODUCCIÓN MUSICAL DURANTE LA ELABORACIÓN DE LA RECETA</b></span></i><br />
<i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b><br /></b></span></i><b style="font-family: times;"><span style="font-size: large;">Pau Vallvé - <a href="https://www.youtube.com/watch?v=clXtirPCdPM" target="_blank">Antiherois</a> </span></b><br />
<b style="font-family: times;"><span style="font-size: large;">Iván Ferreiro & Maika Makovski - <a href="https://www.youtube.com/watch?v=UszVTYt--iA" target="_blank">El pensamiento circular</a></span></b><br />
<b style="font-family: times;"><b><span style="font-size: large;">JoJo Effect - <a href="https://www.youtube.com/watch?v=OiHKAQ0Msxw" target="_blank">The beat goes on</a></span></b></b><br />
<b style="font-family: times;"><span style="font-size: large;">Lori Meyers - <a href="https://www.youtube.com/watch?v=BcKp_-wRFrA" target="_blank">Pierdo el control</a></span></b><br />
<b style="font-family: times;"><span style="font-size: large;">Bear Mountain - <a href="https://www.youtube.com/watch?v=BSsTA-hLUgY" target="_blank">Two Step</a></span></b><br />
<span style="font-family: "times"; font-size: medium;"><span style="font-family: "times"; font-size: large;"><b>Dinah Washington - <a href="https://www.youtube.com/watch?v=yZLqrDVTu54" target="_blank">A handful of stars</a> </b></span></span><br />
<span style="font-family: "times"; font-size: medium;"><span style="font-family: "times"; font-size: large;"><b>Vetusta Morla - <a href="https://www.youtube.com/watch?v=IpxuZtNb_GY" target="_blank">Valiente</a></b></span></span><br />
<span style="font-family: "times"; font-size: large;"><b>Dom la nena - <a href="https://www.youtube.com/watch?v=4YawOIrOPfc" target="_blank">Felicidade</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Morrisey - <a href="https://www.youtube.com/watch?v=0AvuweztG4Q" target="_blank">Suedehead</a> </b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Mark Ronson & Ami Winehouse - <a href="https://www.youtube.com/watch?v=zC2SZOY80Dk" target="_blank">Valerie</a></b></span><br />
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CookingMusichttp://www.blogger.com/profile/14070930547657480176noreply@blogger.com2tag:blogger.com,1999:blog-2479675909849036341.post-32039582016126529442017-01-26T14:38:00.001-08:002017-01-26T14:38:55.489-08:00FILETE DE SALMÓN CON SOBRASADA A LA MIEL<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: red;"><span class="hps"><b>(</b></span></span></span><b><span style="color: red; font-family: "trebuchet ms" , sans-serif;">Fillet of salmon with sobrasada to the honey)</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: lime;"><span class="hps"><span class="hps"><b>(</b></span></span></span></span><span style="color: lime; font-family: "trebuchet ms" , sans-serif;"><b>Filet de saumon au miel sobrasada)</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span class="hps"><span class="hps"><span class="hps"><b>(</b></span></span></span></span></span><b><span style="color: blue; font-family: "trebuchet ms" , sans-serif;">Filetto di salmone con miele sobrasada)</span></b></div>
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<b><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;">(Lachsfilet mit Honig Sobrasada)</span></b></div>
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<b><span style="color: #f1c232; font-family: "trebuchet ms" , sans-serif;">(Filet de salmó amb sobrassada a la mel)</span></b><br />
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<span style="font-size: large;"> INGREDIENTES PARA 1 RACIÓN</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>1 filete de salmón (300 gr.)</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>2 patatas</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 ajo tierno</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Sobrasada</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Miel</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Eneldo</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Sal</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Aceite</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><br /></b></span>
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<a href="https://4.bp.blogspot.com/-r60AQEgNv64/WIpuyU8iusI/AAAAAAAAGEY/Xbcs4gFYXfgJNIOueFMV73yoxfjiZ-TpQCEw/s1600/IMG_2584.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="https://4.bp.blogspot.com/-r60AQEgNv64/WIpuyU8iusI/AAAAAAAAGEY/Xbcs4gFYXfgJNIOueFMV73yoxfjiZ-TpQCEw/s320/IMG_2584.JPG" width="320" /></a></div>
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<span style="font-size: x-small;">Tiempo de preparación 35 minutos</span></div>
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<span style="font-size: x-small;">Dificultat: Sencillo</span></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">1.- Preparamos la sobrasada con miel</span></i></b></div>
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<b style="font-family: times; text-align: justify;"><i><br /></i></b></div>
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<b style="font-family: times;"><i>En una sartén ponemos dos o tres cucharadas de sobrasada y la calentamos. La vamos deshaciendo con una cuchara mientras se va calentando. </i></b></div>
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<a href="https://1.bp.blogspot.com/-P_pyTc4ybAo/WIptL_XFfXI/AAAAAAAAGD8/ftlnfpMDTbEuIHU82VYv8sdjVxC7oXxXgCEw/s1600/IMG_1273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-P_pyTc4ybAo/WIptL_XFfXI/AAAAAAAAGD8/ftlnfpMDTbEuIHU82VYv8sdjVxC7oXxXgCEw/s320/IMG_1273.JPG" width="320" /></a></div>
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<b style="font-family: times;"><i>Cuando se va deshaciendo le ponemos 4 o 5 cucharadas de miel y lo vamos removiendo y desmenuzando para que sobrasada y miel se integren. </i></b></div>
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<a href="https://2.bp.blogspot.com/-39-PEFHaNY4/WIptMfVNCJI/AAAAAAAAGD8/SzEvhjcLtrU4YZYKfUhQNyLE-EyX4M6ZwCEw/s1600/IMG_1274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-39-PEFHaNY4/WIptMfVNCJI/AAAAAAAAGD8/SzEvhjcLtrU4YZYKfUhQNyLE-EyX4M6ZwCEw/s320/IMG_1274.JPG" width="320" /></a></div>
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<b style="font-family: times;"><i><br /></i></b></div>
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<b style="font-family: times;"><i>Cuando lo tenemos todo integrado y mezclado paramos el fuego y lo dejamos en la sartén mientras preparamos las patatas.</i></b></div>
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<b style="font-family: times;"><i><br /></i></b></div>
<b><i><span style="font-family: "times"; font-size: x-large;">2.- Freimos las patatas</span></i></b><br />
<b style="font-family: Times;"><i><br /></i></b><b style="font-family: Times;"><i>Limpiamos dos patatas medianas y las cortamos en rodajas finas con una mandolina.</i></b><br />
<span style="font-family: times;"><b><i>No hace falta que las pelemos.</i></b></span><br />
<span style="font-family: times;"><b><i><br /></i></b></span>
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<a href="https://3.bp.blogspot.com/-WFCXISdEusE/WIptdqShZpI/AAAAAAAAGEM/2BoNNEDS5x8Zb7ZqtddvVDCAqTonFfpmgCEw/s1600/IMG_1277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-WFCXISdEusE/WIptdqShZpI/AAAAAAAAGEM/2BoNNEDS5x8Zb7ZqtddvVDCAqTonFfpmgCEw/s320/IMG_1277.JPG" width="320" /></a></div>
<b style="font-family: Times;"><i><br /></i></b>
<b style="font-family: Times;"><i>Ponemos aceite abundante en una sartén grande y lo calentamos. Cuando esté bien caliente le incorporamos las patatas, les ponemos un poco de sal y dejamos las patatas en el aceite y removiéndolas de tanto en tanto hasta que estén hechas.</i></b><br />
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<a href="https://3.bp.blogspot.com/-NHeUnjNEgf4/WIpterEeuSI/AAAAAAAAGEM/CDj6pv4CWmQ9nKY3dfuiBrzcbx4HS_lsQCEw/s1600/IMG_1278.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-NHeUnjNEgf4/WIpterEeuSI/AAAAAAAAGEM/CDj6pv4CWmQ9nKY3dfuiBrzcbx4HS_lsQCEw/s320/IMG_1278.JPG" width="320" /></a></div>
<b style="font-family: Times;"><i><br /></i></b>
<b style="font-family: Times;"><i>Un momento antes de retirar las patatas le añadimos al aceite un ajito tierno cortado a rodajitas. Lo mezclamos con las patatas y retiramos.</i></b><br />
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<a href="https://1.bp.blogspot.com/-jkznxgctL0E/WIptheYYWFI/AAAAAAAAGEM/MMjET2_dNI4skAombHRrvycxkE4uTF5mgCEw/s1600/IMG_1279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-jkznxgctL0E/WIptheYYWFI/AAAAAAAAGEM/MMjET2_dNI4skAombHRrvycxkE4uTF5mgCEw/s320/IMG_1279.JPG" width="320" /></a></div>
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<a href="https://4.bp.blogspot.com/-1BciM5RPfcI/WIptvF0e0dI/AAAAAAAAGEM/FJfnhJCP0nkxbgQZZdZCbWJL5ms_4MXOQCEw/s1600/IMG_1280.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-1BciM5RPfcI/WIptvF0e0dI/AAAAAAAAGEM/FJfnhJCP0nkxbgQZZdZCbWJL5ms_4MXOQCEw/s320/IMG_1280.JPG" width="320" /></a></div>
<b style="font-family: Times;"><i><br /></i></b>
<b style="font-family: Times;"><i>Lo podemos poner en un papel de cocina secante para que absorba el sobrante de aceite.</i></b><br />
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<b><i><span style="font-family: "times"; font-size: x-large;">3.- El salmón</span></i></b></div>
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<b style="font-family: times; text-align: justify;"><i><br /></i></b></div>
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<b style="font-family: times;"><i>Mientras estamos haciendo las patatas podemos preparar una fuente para horno. Le ponemos aceite en el fondo, le colocamos el filete de salmón, un poco de eneldo y lo metemos en el horno.</i></b></div>
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<b style="font-family: times;"><i><br /></i></b></div>
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<a href="https://2.bp.blogspot.com/-tXIdocCRnF4/WIptNCkDloI/AAAAAAAAGD8/OU7YpZPrzOELvoXEn96xJ4TRvCVV3Yi9ACEw/s1600/IMG_1276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-tXIdocCRnF4/WIptNCkDloI/AAAAAAAAGD8/OU7YpZPrzOELvoXEn96xJ4TRvCVV3Yi9ACEw/s320/IMG_1276.JPG" width="320" /></a></div>
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<b style="font-family: times;"><i><br /></i></b></div>
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<b style="font-family: times;"><i>Lo tenemos en el horno unos 7 minutos. Pasado ese tiempo lo sacaremos, calentaremos la sobrasada con miel que tenemos en la sartén y una vez caliente lo repartimos con una cuchara encima del filete de salmón medio hecho.</i></b></div>
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<b style="font-family: times;"><i><br /></i></b></div>
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<a href="https://1.bp.blogspot.com/-l-qfesOM-SY/WIpt1Rnta1I/AAAAAAAAGEM/yX5fqdDelOM4Oh4kPIv8RDxeJcYbzeljACEw/s1600/IMG_1282.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-l-qfesOM-SY/WIpt1Rnta1I/AAAAAAAAGEM/yX5fqdDelOM4Oh4kPIv8RDxeJcYbzeljACEw/s320/IMG_1282.JPG" width="320" /></a></div>
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<b style="font-family: times;"><i><br /></i></b></div>
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<b style="font-family: times;"><i>Ahora podemos meter el salmón de nuevo al horno y tenerlo unos 4 o 5 minutos más. </i></b></div>
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<b style="font-family: times;"><i>*(Dependiendo de si nos gusta el salmón más o menos hecho lo dejaremos más o menos tiempo en el horno)</i></b></div>
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;"><br /></span></i></b></b></div>
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;">4.- Servimos</span></i></b></b></div>
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<b style="font-family: times;"><i><br /></i></b></div>
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<b style="font-family: times;"><i>Para servir vamos a hacer un montón de patata con ajito tierno frito y en el centro del plato pondremos el filete del salmón.</i></b></div>
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<a href="https://3.bp.blogspot.com/-LQcuyrfQaH4/WIptscAb8iI/AAAAAAAAGEM/7I7NcEZSGjAyiCkxnM6KsrFO9thj9S-bACEw/s1600/IMG_1281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-LQcuyrfQaH4/WIptscAb8iI/AAAAAAAAGEM/7I7NcEZSGjAyiCkxnM6KsrFO9thj9S-bACEw/s320/IMG_1281.JPG" width="320" /></a></div>
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<b style="font-family: times;"><i>Esparciremos un poco de eneldo y ya podremos llevarlo a la mesa para degustar este sabroso plato de pescado.</i></b></div>
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<b style="font-family: Verdana, sans-serif; text-align: right;"> BON PROFIT</b></div>
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<i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><b><br /></b></span></i><i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b>LISTA DE REPRODUCCIÓN MUSICAL DURANTE LA ELABORACIÓN DE LA RECETA</b></span></i><br />
<i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b><br /></b></span></i>
<b style="font-family: times; font-size: x-large;">Zaz - <a href="https://www.youtube.com/watch?v=W4DTYmmTsyQ" target="_blank">Si</a></b><br />
<b style="font-family: times; font-size: x-large;">Coldpaly - <a href="https://www.youtube.com/watch?v=7atDQreame4" target="_blank">Miracle</a></b><br />
<b style="font-family: times; font-size: x-large;">Elvis Presley - <a href="https://www.youtube.com/watch?v=ViMF510wqWA" target="_blank">Don´t Be Cruel</a></b><br />
<b style="font-family: times; font-size: x-large;">Muse - <a href="https://www.youtube.com/watch?v=i9LOFXwPwC4" target="_blank">Unintended</a></b><br />
<b style="font-family: times; font-size: x-large;">Kings of Leon - <a href="https://www.youtube.com/watch?v=RF0HhrwIwp0" target="_blank">Sex On Fire</a></b><br />
<b style="font-family: times; font-size: x-large;">Elvis Costello - <a href="https://www.youtube.com/watch?v=O040xuq2FR0" target="_blank">She</a></b><br />
<b style="font-family: times; font-size: x-large;">Bright Eyes - <a href="https://www.youtube.com/watch?v=TSBs-hiapo4" target="_blank">Lua</a></b><br />
<b style="font-family: times; font-size: x-large;">Los Piratas - <a href="https://www.youtube.com/watch?v=hptUE57xH74" target="_blank">Promesas que no valen nada</a></b><br />
<b style="font-family: times; font-size: x-large;">Jim Corce - <a href="https://www.youtube.com/watch?v=hHVBzLGAIbU" target="_blank">I Got a Name</a></b><br />
<b style="font-family: times; font-size: x-large;">Fatboy Slim - <a href="https://www.youtube.com/watch?v=Ex1qzIggZnA" target="_blank">Praise You</a></b><br />
<b style="font-family: times; font-size: x-large;">Loquillo y los Trogloditas - <a href="https://www.youtube.com/watch?v=I8QC7Ej2DXo" target="_blank">El Hombre de Negro</a></b><br />
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CookingMusichttp://www.blogger.com/profile/14070930547657480176noreply@blogger.com0tag:blogger.com,1999:blog-2479675909849036341.post-59591717814889584312016-12-29T12:39:00.001-08:002016-12-29T12:39:28.547-08:00SALMÓN AL HORNO CON CREMA DE SETAS<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: red;"><span class="hps"><b>(</b></span></span></span><b><span style="color: red; font-family: "trebuchet ms" , sans-serif;">Baked salmon with mushroom sauce)</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: lime;"><span class="hps"><span class="hps"><b>(</b></span></span></span></span><span style="color: lime; font-family: "trebuchet ms" , sans-serif;"><b>Saumon cuit au four avec sauce aux champignons)</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span class="hps"><span class="hps"><span class="hps"><b>(</b></span></span></span></span></span><b><span style="color: blue; font-family: "trebuchet ms" , sans-serif;">Salmone al forno con salsa di funghi)</span></b></div>
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<b><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;">(Gebackener Lachs mit Pilzsauce)</span></b></div>
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<b><span style="color: #f1c232; font-family: "trebuchet ms" , sans-serif;">(Salmó al forn amb salsa de bolets)</span></b><br />
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<a href="https://3.bp.blogspot.com/-BTkt1hveuho/WGVaJMpUmjI/AAAAAAAAGBI/qkJaY-A5-fUrhF94ORNeTGNwFnwmKhUkwCLcB/s1600/IMG_9986.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://3.bp.blogspot.com/-BTkt1hveuho/WGVaJMpUmjI/AAAAAAAAGBI/qkJaY-A5-fUrhF94ORNeTGNwFnwmKhUkwCLcB/s400/IMG_9986.JPG" width="400" /></a></div>
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<span style="font-size: large;"> INGREDIENTES PARA 1 RACIÓN</span></div>
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<span style="font-family: times, times new roman, serif;"><b>1 filete de salmón (300 gr.)</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>200 gr. setas (picornells)</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Nata para cocinar (100 ml.)</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 ajo tierno</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 ajo</b></span><br />
<span style="font-family: times, times new roman, serif;"><b>Germinados de cebolla</b></span><br />
<span style="font-family: times, times new roman, serif;"><b>Cabezas de gamba</b></span><br />
<span style="font-family: times, times new roman, serif;"><b>Eneldo</b></span><br />
<span style="font-family: times, times new roman, serif;"><b>Sal</b></span><br />
<span style="font-family: times, times new roman, serif;"><b>Aceite</b></span><br />
<span style="font-family: times, times new roman, serif;"><b><br /></b></span>
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<a href="https://2.bp.blogspot.com/-bpCHRJxzi_k/WGVdzXoD1QI/AAAAAAAAGBo/BPGD3vh_Krw4HFdlH1JGKgDYv19n8CWUwCLcB/s1600/image2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-bpCHRJxzi_k/WGVdzXoD1QI/AAAAAAAAGBo/BPGD3vh_Krw4HFdlH1JGKgDYv19n8CWUwCLcB/s320/image2.JPG" width="320" /></a></div>
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<a href="https://2.bp.blogspot.com/-bcog0Fr7s7g/WGVdxtaCIsI/AAAAAAAAGBk/o1RAuiYY8lgQm_Bqxf7SKrA-rUYo8JwUgCLcB/s1600/image1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-bcog0Fr7s7g/WGVdxtaCIsI/AAAAAAAAGBk/o1RAuiYY8lgQm_Bqxf7SKrA-rUYo8JwUgCLcB/s400/image1.JPG" width="400" /></a></div>
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<span style="font-size: x-small;">Tiempo de preparación 45 minutos</span></div>
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<span style="font-size: x-small;">Dificultat: Sencillo</span></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">1.- El filete de salmón</span></i></b></div>
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<b style="font-family: times;"><i>Preparamos una fuente para horno, ponemos un buen chorro de aceite en el fondo y colocamos el filete de salmón en el centro.</i></b></div>
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<b style="font-family: times;"><i>En una sartén ponemos un ajo fileteado con aceite, lo doramos y con una cucharilla esparcimos los trozos de ajo y el aceite encima del filete de salmón y espolvoreamos un poco de eneldo.</i></b></div>
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<a href="https://1.bp.blogspot.com/-LcC5Nrid4j0/WGVdvU29BOI/AAAAAAAAGBg/8S3_dnwWEd4XG-gh-_4Tnc9AGkAYr8qzwCLcB/s1600/image2%2B%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-LcC5Nrid4j0/WGVdvU29BOI/AAAAAAAAGBg/8S3_dnwWEd4XG-gh-_4Tnc9AGkAYr8qzwCLcB/s320/image2%2B%25281%2529.JPG" width="320" /></a></div>
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<a href="https://2.bp.blogspot.com/-knoZotkpFkk/WGVd3N5CyHI/AAAAAAAAGBs/FonT0bRj96sycLoI-XLVbQW89ENMjimAACLcB/s1600/image3%2B%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-knoZotkpFkk/WGVd3N5CyHI/AAAAAAAAGBs/FonT0bRj96sycLoI-XLVbQW89ENMjimAACLcB/s320/image3%2B%25281%2529.JPG" width="320" /></a></div>
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<b style="font-family: times;"><i>Cuando tengamos el filete preparado lo metemos en el horno. </i></b></div>
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<b style="font-family: times;"><i>Lo tendremos unos 10 minutos. Es preferible tenerlo poco tiempo porque no se nos tiene que secar el pesacado. Con unos diez minutos con el horno bien caliente, en principio, tiene que ser suficiente. Si nos gusta el pesacado un poco más hecho podemos tenerlo un poco más en el horno.</i></b></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">2.- Preparamos la salsa</span></i></b><br />
<b style="font-family: Times;"><i><br /></i></b><b style="font-family: Times;"><i>Mientras el salmón se está haciendo podremos preparar la salsa.</i></b><br />
<b style="font-family: Times;"><i>Para la salsa de setas he utilizado <a href="https://es.wikipedia.org/wiki/Cantharellus_lutescens" target="_blank">picornell o camesgrogues (cantharellus lutescens)</a>. Es una variedad de seta que se recolecta en Mallorca, de color amarillo. Os recomiendo que si no podeis encontrar de este tipo exacto de seta lo hagais con un tipo de seta de sabor suave y que sea de tonos blancos o amarillentos, tanto para el sabor como para el color de la receta.</i></b><br />
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<b style="font-family: Times;"><i>En primer lugar troceamos los picornells y los ponemos en una sartén con aceite caliente y sal. Los sofreimos durante unos 5 minutos removiéndolos frecuentemente. </i></b><br />
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<a href="https://1.bp.blogspot.com/-zeDA-de4978/WGVd_MVHj8I/AAAAAAAAGB4/4SfatR5y65IdNdL2ZiKlrIKsRJEvDM3hACLcB/s1600/image4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-zeDA-de4978/WGVd_MVHj8I/AAAAAAAAGB4/4SfatR5y65IdNdL2ZiKlrIKsRJEvDM3hACLcB/s320/image4.JPG" width="320" /></a></div>
<b style="font-family: Times;"><i><br /></i></b>
<b style="font-family: Times;"><i>Cuando veamos que las setas están más o menos hechas paramos el fuego y las pasamos, junto con el jugo que hayan soltado, a un recipiente para pasar por el turmix posteriormente.</i></b><br />
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<a href="https://1.bp.blogspot.com/-jw9lsOqVSUo/WGVeIWPQALI/AAAAAAAAGCI/uKjP5V6SR5carLJzTiSbNJu2ZzVCbawLwCLcB/s1600/image6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-jw9lsOqVSUo/WGVeIWPQALI/AAAAAAAAGCI/uKjP5V6SR5carLJzTiSbNJu2ZzVCbawLwCLcB/s320/image6.JPG" width="320" /></a></div>
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<a href="https://3.bp.blogspot.com/-qL3VazAtdxI/WGVeLpgUIdI/AAAAAAAAGCM/517RvCLjZawJzy_-J26XGtCjZ5RknPpcgCLcB/s1600/image7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-qL3VazAtdxI/WGVeLpgUIdI/AAAAAAAAGCM/517RvCLjZawJzy_-J26XGtCjZ5RknPpcgCLcB/s320/image7.JPG" width="240" /></a></div>
<b style="font-family: Times;"><i><br /></i></b>
<b style="font-family: Times;"><i>Añadimos al recipiente los 100 ml. de nata líquida y medio ajo tierno en rodajas (la parte blanca y algunos trozos verdes) y lo pasamos por el turmix o la batidora hasta que quede una salsa fina.</i></b><br />
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<a href="https://3.bp.blogspot.com/-yS-RuVsR-W8/WGVeONZD46I/AAAAAAAAGCQ/SGgDp98344sFg9WoZvjY9-QPdnkJTsHegCLcB/s1600/image8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-yS-RuVsR-W8/WGVeONZD46I/AAAAAAAAGCQ/SGgDp98344sFg9WoZvjY9-QPdnkJTsHegCLcB/s320/image8.JPG" width="320" /></a></div>
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<a href="https://4.bp.blogspot.com/-KowfSyB-Fm4/WGVdsrnFB5I/AAAAAAAAGBc/Jp9j00dgFdMMzYwfvHLSfTlU2I9VHrDoACLcB/s1600/image1%2B%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-KowfSyB-Fm4/WGVdsrnFB5I/AAAAAAAAGBc/Jp9j00dgFdMMzYwfvHLSfTlU2I9VHrDoACLcB/s320/image1%2B%25281%2529.JPG" width="320" /></a></div>
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<b style="font-family: times; text-align: justify;"><i>Reservamos la salsa para utilizar cuando el salmón esté listo</i></b></div>
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<b style="font-family: times; text-align: justify;"><i><br /></i></b></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">3.- Jugo de gamba</span></i></b></div>
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<b style="font-family: times;"><i>Ponemos las cabezas de gamba a freir en una sartén con aceite caliente. Cuando ya estén doradas las retiramos, las machacamos y, con ayuda de un colador o de un colador chino, les sacamos el jugo.</i></b></div>
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<b style="font-family: times;"><i><br /></i></b></div>
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<a href="https://3.bp.blogspot.com/--vdwdQi6b-Q/WGVeChCHmMI/AAAAAAAAGB8/hnUMA1dp1VwArU1eEPuXAK_8-CKz6SNewCLcB/s1600/image5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/--vdwdQi6b-Q/WGVeChCHmMI/AAAAAAAAGB8/hnUMA1dp1VwArU1eEPuXAK_8-CKz6SNewCLcB/s320/image5.JPG" width="320" /></a></div>
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<a href="https://1.bp.blogspot.com/-JFHbmhh9RKU/WGVd5CNQvwI/AAAAAAAAGB0/3JAhZ20hMF4XzKNsUhcGSuZd-neZBfMvQCLcB/s1600/image4%2B%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-JFHbmhh9RKU/WGVd5CNQvwI/AAAAAAAAGB0/3JAhZ20hMF4XzKNsUhcGSuZd-neZBfMvQCLcB/s320/image4%2B%25281%2529.JPG" width="320" /></a></div>
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<a href="https://4.bp.blogspot.com/-JUqbAuPI_3Q/WGVeG5kI82I/AAAAAAAAGCE/f0Gm_EFFAcE1dQxvodEHd_AQw0pw2PU3ACLcB/s1600/image5%2B%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-JUqbAuPI_3Q/WGVeG5kI82I/AAAAAAAAGCE/f0Gm_EFFAcE1dQxvodEHd_AQw0pw2PU3ACLcB/s320/image5%2B%25281%2529.JPG" width="320" /></a></div>
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<b style="font-family: times;"><i><br /></i></b></div>
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;">3.- Servimos</span></i></b></b></div>
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<b style="font-family: times;"><i><br /></i></b></div>
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<b style="font-family: times;"><i>Para servir ponemos una base o una cama de crema. </i></b></div>
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<b style="font-family: times;"><i>Encima de la crema colocamos el filete de salmón y el jugo de cabezas de gamba.</i></b></div>
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<b style="font-family: times;"><i>Finalmente, por encima, le esparcimos unos aros de ajo tierno (de la parte verde) y unos germinados de cebolla.</i></b></div>
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<b style="font-family: times;"><i>Y ya lo tenemos listo para llevarlo a la mesa y disfrutar de este plato de lujo!!!!!!!!!</i></b></div>
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<b style="font-family: Verdana, sans-serif; text-align: right;"> BON PROFIT</b></div>
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<i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><b><br /></b></span></i><i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b>LISTA DE REPRODUCCIÓN MUSICAL DURANTE LA ELABORACIÓN DE LA RECETA</b></span></i><br />
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<b style="font-family: times; font-size: x-large;">Love of Lesbian - <a href="https://www.youtube.com/watch?v=cEFgcn30glc" target="_blank">Domingo Astromántico</a></b><br />
<b style="font-family: times; font-size: x-large;">Iván Ferreriro - <a href="https://www.youtube.com/watch?v=e41TlLljgAw" target="_blank">El pensamiento circular</a></b><br />
<b style="font-family: times; font-size: x-large;">Los Planetas - <a href="https://www.youtube.com/watch?v=BOInfMFtbXU" target="_blank">Alegrias del incendio</a></b><br />
<b style="font-family: times; font-size: x-large;">L.A. - <a href="https://www.youtube.com/watch?v=hc-KwkB76Dc" target="_blank">Dualize</a></b><br />
<b style="font-family: times; font-size: x-large;">Vetusta Morla - <a href="https://www.youtube.com/watch?v=oWWpG5rrGRk" target="_blank">Un día en el mundo</a> </b><br />
<b style="font-family: times; font-size: x-large;">Egon Soda - <a href="https://www.youtube.com/watch?v=iEvRnX9hGXg" target="_blank">Calibán & Co.</a></b><br />
<b style="font-family: times; font-size: x-large;">Delafé y las Flores Azules - <a href="https://www.youtube.com/watch?v=-5_svR326Ps" target="_blank">Río por no llorar</a> </b><br />
<b style="font-family: times; font-size: x-large;">Supersubmarina - <a href="https://www.youtube.com/watch?v=0C-29AQ1Sss" target="_blank">LN Granada</a></b><br />
<b style="font-family: times; font-size: x-large;">Izal - <a href="https://www.youtube.com/watch?v=dF5ryJMWWAs" target="_blank">Qué bien</a></b><br />
<b style="font-family: times; font-size: x-large;">Dorian - <a href="https://www.youtube.com/watch?v=k-saahyLYbQ" target="_blank">Arde sobre mojado</a> </b><br />
<b style="font-family: times; font-size: x-large;">El Columpio Asesino - <a href="https://www.youtube.com/watch?v=_4g_CWk_JBI" target="_blank">Toro</a> </b><br />
<b style="font-family: times; font-size: x-large;">Sidonie - <a href="https://www.youtube.com/watch?v=hDYNkas2z88" target="_blank">Carreteras infinitas</a> </b><br />
<b style="font-family: times; font-size: x-large;">Lori Meyers - <a href="https://www.youtube.com/watch?v=bt-92dlspc4" target="_blank">Emborracharme</a></b><br />
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<b><span style="font-size: large;"><a href="https://open.spotify.com/user/cookingmusic/playlist/3ckatALLoT03oac7otgGYX" target="_blank">Spotify Playlist</a></span></b><br />
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<b><span style="font-size: large;"><a href="https://www.youtube.com/playlist?list=PLQSp4YFflmOM6IYeOa_dyBzyNvw_jUywK" target="_blank">Youtube Playlist</a></span></b></div>
CookingMusichttp://www.blogger.com/profile/14070930547657480176noreply@blogger.com0tag:blogger.com,1999:blog-2479675909849036341.post-53116469365622640752016-12-27T02:21:00.000-08:002016-12-27T02:29:35.210-08:00CREMA DE YOGUR Y LECHE CONDENSADA CON MELAZA DE VINO BLANCO<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: red;"><span class="hps"><b>(</b></span></span></span><b><span style="color: red; font-family: "trebuchet ms" , sans-serif;">Cream of yogurt and condensed milk with white wine molasses)</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: lime;"><span class="hps"><span class="hps"><b>(</b></span></span></span></span><span style="color: lime; font-family: "trebuchet ms" , sans-serif;"><b>Crème yogourt et le lait condensé avec de la mélasse de vin blanc)</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span class="hps"><span class="hps"><span class="hps"><b>(</b></span></span></span></span></span><b><span style="color: blue; font-family: "trebuchet ms" , sans-serif;">Lo yogurt panna e latte condensato con melassa vino bianco)</span></b></div>
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<b><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;">(Joghurt-Creme und Kondensmilch mit Melasse Weißwein)</span></b></div>
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<b><span style="color: #f1c232; font-family: "trebuchet ms" , sans-serif;">(Crema de iogurt i llet condensada amb melassa de vi blanc)</span></b><br />
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<span style="font-size: large;"> INGREDIENTES PARA 6 RACIONES</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>6 yogures naturales</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>15 cucharadas grandes de leche condensada</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>2 - 3 caquis persimon</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Semillas de amapola</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Hojas de menta</b></span><br />
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<span style="font-family: "times" , "times new roman" , serif;"><b>Opcional: Melaza de vino blanco</b></span><br />
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<span style="font-size: x-small;">Tiempo de preparación 10 minutos</span></div>
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<span style="font-size: x-small;">Dificultat: Sencillo</span></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">1.- Preparamos la melaza de vino (Opcional)</span></i></b><br />
<b style="font-family: Times;"><i><br /></i></b><b style="font-family: Times;"><i>El vino blanco que he utilizado es el resultante de la cocción de otra receta, de las <a href="http://elritmoenlosfogones.blogspot.com.es/2015/01/peras-al-vino-blanco-peras-borrachonas.html" target="_blank">PERAS BORRACHONAS</a>. Os dejo la receta en este enlace: <a href="http://elritmoenlosfogones.blogspot.com.es/2015/01/peras-al-vino-blanco-peras-borrachonas.html" target="_blank">Receta de peras borrachonas</a> y podreis consultar como obtenerlo.</i></b><br />
<b style="font-family: Times;"><i>Con la cocción del vino blanco que nos sobró de esa receta hacemos la melaza.</i></b><br />
<b style="font-family: Times;"><i>En primer lugar debemos colar el vino retirando la canela en rama, el limón, el enebro y el azafrán. Lo vertemos en un cazo y lo ponemos a hervir. Según la cantidad de vino que tengamos le pondremos más o menos azúcar para la cocción. Para un cazo pequeño ponedle de 7 a 8 cucharadas de azúcar y dejad que reduzca hasta tener una textura melosa. </i></b><br />
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<b style="font-family: Times;"><i>Parad el fuego y dejad enfriar antes de empezar a hacer la receta.</i></b><br />
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<b style="font-family: Times;"><i>EN CASO HACER LA MELAZA DE VINO DESDE CERO:</i></b><br />
<b style="font-family: Times;"><i>Si no teneis vino sobrante de la cocción de la <a href="http://elritmoenlosfogones.blogspot.com.es/2015/01/peras-al-vino-blanco-peras-borrachonas.html" target="_blank">receta de Peras Borrachonas</a> lo que debeis hacer es: hervir cuatro o cinco vasos grandes de vino con unas hebras de azafrán, dos trozos de canela en rama, miel, unas bolitas de enebro y unos trocitos de piel de limón (evitando la parte blanca del interior de la piel).</i></b><br />
<b style="font-family: Times;"><i>Hervimos todo eso durante unos 30 minutos. Lo colamos retirando la canela, el enebro, la piel de limón y las hebras de azafrán y lo volvemos a poner al fuego con 6 o 7 cucharadas grandes de azúcar y lo dejamos hervir hasta que reduzca y se forme una textura melosa.</i></b><br />
<span style="font-family: "times";"><b><i>Paramos el fuego y dejamos enfriar la melaza de vino blanco.</i></b></span><br />
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<b><i><span style="font-family: "times"; font-size: x-large;">2.- La crema</span></i></b></div>
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<b style="font-family: times;"><i>Para hacer la crema es tan sencillo como verter los yogures en un bol y añadirles unas 2 cucharadas y media grandes de leche condensada por yogur. </i></b></div>
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<b style="font-family: times;"><i>Lo removemos todo para que nos quede una textura cremosa. Lo dejamos en la nevera mientras preparamos los caquis.</i></b></div>
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;">3.- Los caquis</span></i></b></b></div>
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<b style="font-family: times;"><i>Partimos los caquis persimon por la mitad. Su textura nos permitirá que con una cucharilla le arranquemos trozos de carne mas o menos esféricos.</i></b></div>
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<b style="font-family: times;"><i><br /></i></b></div>
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<span style="font-family: "times";"><b><i>Hacemos esta operación cos dos o tres caquis y reservamos los trozos que hemos extraido.</i></b></span></div>
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<span style="font-family: "times";"><b><i><br /></i></b></span></div>
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<b style="text-align: justify;"><i><span style="font-family: "times"; font-size: x-large;">4.- Montamos las copas</span></i></b><br />
<span style="font-family: "times";"><b><i><br /></i></b></span><span style="font-family: "times";"><b><i>Para montar las copas o los vasitos de postre sacamos la crema de yogur y leche condensada, la melaza de vino blanco y los caquis y lo preparamos todo.</i></b></span><br />
<span style="font-family: "times";"><b><i><br /></i></b></span>
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<span style="font-family: "times";"><b><i><br /></i></b></span>
<span style="font-family: "times";"><b><i>En primer lugar ponemos una base de caqui.</i></b></span><br />
<span style="font-family: "times";"><b><i><br /></i></b></span>
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<span style="font-family: "times";"><b><i><br /></i></b></span>
<span style="font-family: "times";"><b><i>Seguidamente la cubrimos con la melaza de vino blanco.</i></b></span><br />
<span style="font-family: "times";"><b><i><br /></i></b></span>
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<span style="font-family: "times";"><b><i><br /></i></b></span>
<span style="font-family: "times";"><b><i>Luego tampamos todo con la crema de yogur y leche condensada.</i></b></span><br />
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<b style="text-align: justify;"><b style="font-family: times;"><i><br /></i></b></b>
<b style="text-align: justify;"><b style="font-family: times;"><i>Esparcimos por encima unas semillas de amapola (no en exceso) y una ramita de menta que dará frescor y color.</i></b></b><br />
<b style="text-align: justify;"><b style="font-family: times;"><i>Además podemos poner algo de la melaza sobrante en un biberón de cocina y con una boquilla de 1 mm podemos decorar la parte superior del postre.</i></b></b><br />
<b style="text-align: justify;"><b style="font-family: times;"><i><br /></i></b></b>
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<b style="text-align: justify;"><b style="font-family: times;"><i><br /></i></b></b>
<b style="text-align: justify;"><b style="font-family: times;"><i><br /></i></b></b>
<b style="text-align: justify;"><i><span style="font-family: "times"; font-size: x-large;">4.- Servimos</span></i></b><br />
<span style="font-family: "times";"><b><i><br /></i></b></span><span style="font-family: "times";"><b><i>Ahora solo quedará procurar servir bien fresquito y disfrutar de este sencillísimo postre pero que seguro hará las delicias de todos los que lo prueben.</i></b></span><br />
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<b style="font-family: Verdana, sans-serif; text-align: right;"> BON PROFIT</b></div>
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<i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><b><br /></b></span></i><i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b>LISTA DE REPRODUCCIÓN MUSICAL DURANTE LA ELABORACIÓN DE LA RECETA</b></span></i><br />
<i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b><br /></b></span></i>
<span style="color: #0b5394; font-family: "arial" , "helvetica" , sans-serif;"><b><i>Hoy la selección musical es un homenaje a George Michael, un grande de la música, que nos ha dejado estás Navidades.</i></b></span><br />
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<b style="font-family: times; font-size: x-large;">George Michael - <a href="https://www.youtube.com/watch?v=oYAR8RigqDA" target="_blank">Somebody To Love</a></b><br />
<b style="font-family: times; font-size: x-large;">Wham! - <a href="https://www.youtube.com/watch?v=E8gmARGvPlI" target="_blank">Last Christmas</a></b></div>
CookingMusichttp://www.blogger.com/profile/14070930547657480176noreply@blogger.com2tag:blogger.com,1999:blog-2479675909849036341.post-62276979064921724412016-12-21T13:51:00.001-08:002016-12-21T13:51:51.643-08:00ROVELLONS CON CALAMAR<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: red;"><span class="hps"><b>(</b></span></span></span><b><span style="color: red; font-family: "trebuchet ms" , sans-serif;">Rovellons with squid)</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: lime;"><span class="hps"><span class="hps"><b>(</b></span></span></span></span><span style="color: lime; font-family: "trebuchet ms" , sans-serif;"><b>Rovellons avec le calmar)</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span class="hps"><span class="hps"><span class="hps"><b>(</b></span></span></span></span></span><b><span style="color: blue; font-family: "trebuchet ms" , sans-serif;">Rovellons con calamari)</span></b></div>
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<b><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;">(Rovellons mit Tintenfisch)</span></b></div>
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<b><span style="color: #f1c232; font-family: "trebuchet ms" , sans-serif;">(Esclatassangs amb calamar)</span></b><br />
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<span style="font-size: large;"> INGREDIENTES PARA 2-3 RACIONES</span></div>
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<span style="font-family: times, times new roman, serif;"><b>400 gr. de rovellons (setas)</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 calamar grande</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>10 mejillones</b></span><br />
<span style="font-family: times, times new roman, serif;"><b>6 gambones</b></span><br />
<span style="font-family: times, times new roman, serif;"><b>4 ajitos tiernos</b></span><br />
<span style="font-family: times, times new roman, serif;"><b>Perejil</b></span><br />
<span style="font-family: times, times new roman, serif;"><b>2 ajos</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Pimienta negra molida</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Sal gruesa</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Sal</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Aceite de oliva virgen extra</b></span><br />
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<span style="font-size: x-small;">Tiempo de preparación 25 minutos</span></div>
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<span style="font-size: x-small;">Dificultat: Sencillo</span></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">1.- Preparamos los ingredientes</span></i></b><br />
<b style="font-family: Times;"><i><br /></i></b><b style="font-family: Times;"><i>En esta receta será muy importante lavar y cortar todos los ingredientes antes de empezar a cocinarlos, ya que el momento de cocinar al fuego será bastante rápido y si no lo tenemos todo a punto será muy complicado poder hacerlo al momento.</i></b><br />
<b style="font-family: Times;"><i><br /></i></b>
<b style="font-family: Times;"><i>En primer lugar limpiaremos los rovellones (yo he utilizado una variadad mallorquina muy sabrosa llamada esclatassang) y los pondremos en una plancha, con un chorrito de aceite, a fuego lento para que se vayan haciendo. </i></b><br />
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<b style="font-family: Times;"><i><br /></i></b>
<span style="font-family: times;"><b><i>Limpiamos los mejillones y los ponemos en un cazo a fuego rápido unos 4 minutos hasta que se abran. Cuando estén abiertos los retiramos del fuego y los reservamos.</i></b></span><br />
<span style="font-family: times;"><b><i><br /></i></b></span>
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<b style="font-family: Times;"><i><br /></i></b>
<span style="font-family: times;"><b><i>Mientras los revellons se van haciendo limpiamos y cortamos el calamar en aros. También limpiamos y cortamos los ajitos tiernos en trocitos pequeños.</i></b></span><br />
<span style="font-family: times;"><b><i><br /></i></b></span>
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<span style="font-family: times;"><b><i><br /></i></b></span>
<span style="font-family: times;"><b><i>Quitamos las cabezas de los gambones y les quitamos la piel.</i></b></span><br />
<span style="font-family: times;"><b><i><br /></i></b></span>
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<b><i><span style="font-family: "times"; font-size: x-large;">2.- Empezamos a cocinar</span></i></b></div>
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<b style="font-family: times; text-align: justify;"><i><br /></i></b></div>
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<b style="font-family: times;"><i>Ponemos aceite de oliva virgen extra en una olla, pelamos y fileteamos dos ajos los introducimos con un poco de sal en el aceite.</i></b></div>
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<b style="font-family: times;"><i>Cuando los ajos empiecen a dorarse, bajamos el fuego al mínimo y le introducimos el calamar, los ajitos tiernos y una pizca de pimienta negra molida.</i></b></div>
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<b style="font-family: times;"><i>Vamos removiendo y a los 3-4 minutos añadiremos las gambas.</i></b></div>
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<span style="font-family: times;"><b><i>Cuando las gambas van cogiendo color añadimos un puñado de perejil picado y los removemos todo.</i></b></span></div>
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<span style="font-family: times;"><b><i><br /></i></b></span></div>
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<span style="font-family: times;"><b><i>Lo tenemos al fuego 1 o 2 minutos más, añadimos la carne de los mejillones removemos y paramos el fuego.</i></b></span></div>
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;">3.- Los revellons</span></i></b></b></div>
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<b style="font-family: times;"><i>Mientras vayamos haciendo la receta les daremos la vuelta de tanto en cuanto a los rovellons y al final les podremos algo de sal gruesa (sin pasarnos).</i></b></div>
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<b style="text-align: justify;"><i><span style="font-family: "times"; font-size: x-large;">4.- Servimos</span></i></b><br />
<span style="font-family: "times";"><b><i><br /></i></b></span><span style="font-family: "times";"><b><i>Para servir lo podemos hacer de dos formas; mezclando el calamar con los rovellons en la olla antes de servir para que se impregnen de la salsa o colocando el calamar y los rovellones en el mismo plato pero por separado (yo lo hice de la segunda forma para que se vieran mejor los ingredientes en la foto, pero acabé mezclándol antes de comerlo).</i></b></span><br />
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<span style="font-family: "times";"><b><i>Espero que desfruteis con este plato!!</i></b></span><br />
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<b style="font-family: Verdana, sans-serif; text-align: right;"> BON PROFIT</b></div>
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<i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><b><br /></b></span></i><i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b>LISTA DE REPRODUCCIÓN MUSICAL DURANTE LA ELABORACIÓN DE LA RECETA</b></span></i><br />
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<b style="font-family: times; font-size: x-large;">Coque Malla - <a href="https://www.youtube.com/watch?v=y5y0ENFWzIk" target="_blank">At the movies</a></b><br />
<b style="font-family: times; font-size: x-large;">Jack White - <a href="https://www.youtube.com/watch?v=IywnLQwkaPY" target="_blank">That black bat licorice</a></b><br />
<span style="font-family: times; font-size: large;"><span style="font-family: times; font-size: large;"><b>Ben Harper - <a href="https://www.youtube.com/watch?v=fpns_a4Nuvo" target="_blank">Diamonds On The Inside</a></b></span></span><br />
<span style="font-family: times; font-size: large;"><span style="font-family: times; font-size: large;"><b>Egon Soda - <a href="https://www.youtube.com/watch?v=MXjoJe_Qm6M" target="_blank">La Manada</a></b></span></span><br />
<span style="font-family: times; font-size: large;"><span style="font-family: times; font-size: large;"><b>Mindy Gledhill - <a href="https://www.youtube.com/watch?v=HfwjvRxxZd8" target="_blank">All the pennies</a></b></span></span><br />
<span style="font-family: times; font-size: large;"><span style="font-family: times; font-size: large;"><b>Jonathan Jeremiah - <a href="https://www.youtube.com/watch?v=MGgXKPFmeR0" target="_blank">Arms</a></b></span></span><br />
<span style="font-family: times; font-size: large;"><span style="font-family: times; font-size: large;"><b>Los Planetas - <a href="https://www.youtube.com/watch?v=CnLN7VNi5oc" target="_blank">Y además es imposible</a></b></span></span><br />
<span style="font-family: times; font-size: large;"><span style="font-family: times; font-size: large;"><b>La Habitación Roja - <a href="https://www.youtube.com/watch?v=eqFCf1r0brs" target="_blank">La Noche se vuelve a encender</a></b></span></span><br />
<span style="font-family: times; font-size: large;"><span style="font-family: times; font-size: large;"><b>Steve Miller Band- <a href="https://www.youtube.com/watch?v=ZJJvyPXPssg" target="_blank">Mercury Blues</a></b></span></span><br />
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CookingMusichttp://www.blogger.com/profile/14070930547657480176noreply@blogger.com0tag:blogger.com,1999:blog-2479675909849036341.post-47992438332166897902016-12-16T12:49:00.000-08:002016-12-16T12:49:30.097-08:00COSTILLEJA DE CERDO CON AJOS Y ALCACHOFAS<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: red;"><span class="hps"><b>(</b></span></span></span><b><span style="color: red; font-family: "trebuchet ms" , sans-serif;">Pork rib with garlic and artichoke)</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: lime;"><span class="hps"><span class="hps"><b>(</b></span></span></span></span><span style="color: lime; font-family: "trebuchet ms" , sans-serif;"><b>Côtelette de porc à l'ail et l'artichaut)</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span class="hps"><span class="hps"><span class="hps"><b>(</b></span></span></span></span></span><b><span style="color: blue; font-family: "trebuchet ms" , sans-serif;">Braciola di maiale con aglio e carciofi)</span></b></div>
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<b><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;">(Schweinekotelett mit Knoblauch und Artischocken)</span></b></div>
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<b><span style="color: #f1c232; font-family: "trebuchet ms" , sans-serif;">(Costella de porc amb alls i carxofa)</span></b><br />
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<span style="font-size: large;"> INGREDIENTES PARA 3-4 RACIONES</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>800 gr. de costilleja de cerdo</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 cabeza de ajos</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 naranja</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 alcachofa</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1/4 de pimiento rojo</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>3 hojas de laurel</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Salsa de soja</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 cucharada de mostaza de dijon</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 ramita de romero</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 ramita de tomillo</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Ajo en polvo</b></span><br />
<span style="font-family: times, times new roman, serif;"><b>Pimienta negra molida</b></span><br />
<span style="font-family: times, times new roman, serif;"><b>Sal</b></span><br />
<span style="font-family: times, times new roman, serif;"><b>Aceite</b></span><br />
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<span style="font-size: x-small;">Tiempo de preparación 1 hora</span></div>
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<span style="font-size: x-small;">Dificultat: Sencillo</span></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">1.- Marinamos las costillejas</span></i></b><br />
<b style="font-family: Times;"><i><br /></i></b><b style="font-family: Times;"><i>Tenemos las costillejas cortadas y las ponemos en un bol. Les ponemos sal, pimienta negra molida y ajo en polvo.</i></b><br />
<b style="font-family: Times;"><i>Exprimimos una naranja y le añadimos el zumo a las costillejas. Tambien añadimos un cubilete de salsa de soja y una cucharada grande mostaza de Dijon y lo removemos todo.</i></b><br />
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<b style="font-family: Times;"><i>Lo dejamos tapado marinando almenos 1 horita.</i></b><br />
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<b><i><span style="font-family: "times"; font-size: x-large;">2.- Preparamos las ajos</span></i></b></div>
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<b style="font-family: times;"><i>Pelamos todos los ajos de una cabeza de ajos y los ponemos a freir en aceite y sal.</i></b></div>
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<b style="font-family: times;"><b style="font-family: "Times New Roman"; text-align: left;"><i><span style="font-family: "times"; font-size: x-large;">3.- Preparamos las ajos</span></i></b></b></div>
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<b style="font-family: times;"><i><br /></i></b></div>
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<b style="font-family: times;"><i>Cuando los ajos estén dorados le vamos añadir a la sartén las costillejas y reservaremos el jugo que haya sobrado de cuando estaba marinando.</i></b></div>
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<b style="font-family: times;"><i>Acto seguido añadimos el 1/4 de pimiento rojo troceado y las hojas de laurel. Lo mezclamos todos y lo dejamos al fuego unos 10 minutos. Podemos removerlo alguna vez.</i></b></div>
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<b style="text-align: justify;"><i><span style="font-family: "times"; font-size: x-large;">4.- Jugo de carne</span></i></b><br />
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<span style="font-family: "times";"><b><i><br /></i></b></span><span style="font-family: times;"><b><i>Cuando han pasado esos 10 minutos veremos que las costillejas habrán soltado jugo que está en la sartén. Debemos pasar ese jugo al resto de líquido que tenemos reservado del momento de haber marinado la carne y lo reservamos.</i></b></span><br />
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<b style="text-align: justify;"><b style="font-family: times;"><i>Cuando quitemos las costillejas de la sartén para meter en el horno retiraremos 3 o 4 ajos, los introduciremos en esa salsa que hemos reservado y lo pasaremos por la batidora o turmix, que se quede totalmente liquído.</i></b></b><br />
<b style="text-align: justify;"><b style="font-family: times;"><i>Resrvaremos la salsa que haya resultado.</i></b></b><br />
<b style="text-align: justify;"><b style="font-family: times;"><i><br /></i></b></b>
<b style="text-align: justify;"><i><span style="font-family: "times"; font-size: x-large;">5.- Seguimos friendo las costillejas</span></i></b><br />
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<span style="font-family: "times";"><b><i><br /></i></b></span><span style="font-family: "times";"><b><i>Una vez hayamos retirado el jugo podemos seguir friendo las costillejas. Si lo creemos necesario le añadimos un chorrito de aceite. Lo tendremos friendo unos 10 minutos más, girando la carne de vez en cuando. Cuando vemos que la carne esta hecha por fuera pero todavía rosita por dentro retiramos del fuego.</i></b></span><br />
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<b style="text-align: justify;"><i><span style="font-family: "times"; font-size: x-large;">6.- Alcachofas</span></i></b><br />
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<span style="font-family: "times";"><b><i><br /></i></b></span><span style="font-family: "times";"><b><i>Mientras se va haciendo la costilleja limpiamos una alcachofa. Quitamos las hojas mas duras del exterior y el tronco. Cortamos la alcachofa en cuartos y luego partimos cada cuarto en dos.</i></b></span><br />
<span style="font-family: "times";"><b><i>Ponemos una sartén al fuego con aciete y cuando esté caliente le ponemos las alcachofas con sal y las freimos.</i></b></span><br />
<span style="font-family: "times";"><b><i><br /></i></b></span>
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<span style="font-family: "times";"><b><i><br /></i></b></span>
<span style="font-family: "times";"><b><i>Cuando empiecen a dorarse paramos el fuego y las reservamos.</i></b></span><br />
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<span style="font-family: "times";"><b><i><br /></i></b></span>
<b style="text-align: justify;"><i><span style="font-family: "times"; font-size: x-large;">7.- Llevamos al horno</span></i></b><br />
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<b style="font-family: times;"><i>Cuando hemos retirado la costilleja medio hecha de la sartén preparamos una fuente para horno. En ella le pondremos todo el contenido de la sartén y le añadiremos las alcachofas a medio freir y unas ramitas de romero y tomillo. Regamos también con un chorro de aciete, ajo en polvo y un poco de sal.</i></b><br />
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<b style="font-family: times;"><i><br /></i></b>
<b style="font-family: times;"><i>Lo dejaremos en el horno unos 30 minutos. Hasta que veamos que la carne esté en su punto. </i></b><br />
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<b style="text-align: justify;"><i><span style="font-family: "times"; font-size: x-large;">8.- Servimos</span></i></b><br />
<span style="font-family: "times";"><b><i><br /></i></b></span><span style="font-family: "times";"><b><i>Cuando veamos que la carne esté hecha podemos sacar la fuente del horno y servir. </i></b></span><br />
<span style="font-family: "times";"><b><i>Ponemos unos trozos de costilleja, unos ajos y unos trozos de alcachofa para cada ración.</i></b></span><br />
<span style="font-family: "times";"><b><i><br /></i></b></span>
<span style="font-family: "times";"><b><i>Luego podremos regar con la mezcla que hemos pasado por la batidora o turmix y llevar a la mesa para comer bien calentito.</i></b></span><br />
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<b style="font-family: Verdana, sans-serif; text-align: right;"> BON PROFIT</b></div>
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<i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><b><br /></b></span></i><i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b>LISTA DE REPRODUCCIÓN MUSICAL DURANTE LA ELABORACIÓN DE LA RECETA</b></span></i><br />
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<b style="font-family: times; font-size: x-large;">Nothing But Thieves - <a href="https://www.youtube.com/watch?v=8uGMeS41ui0" target="_blank">Wake up call</a></b><br />
<b style="font-family: times; font-size: x-large;">Paul Simon - <a href="https://www.youtube.com/watch?v=46Cfrl7hMoQ" target="_blank">Me and Julio down by the Schoolyard</a></b><br />
<span style="font-family: times; font-size: large;"><span style="font-family: times; font-size: large;"><b>Odesza - <a href="https://www.youtube.com/watch?v=dpFJ8tIRHu0" target="_blank">How Did I Get Here</a></b></span></span><br />
<b style="font-family: times; font-size: x-large;">The Stone Roses - <a href="https://www.youtube.com/watch?v=EcpbGeyPUD8" target="_blank">She bangs the drums</a></b><br />
<b style="font-family: times; font-size: x-large;">Sidonie - <a href="https://www.youtube.com/watch?v=TGWy14hbIDc" target="_blank">Os queremos</a></b><br />
<b style="font-family: times; font-size: x-large;">The XX - <a href="https://www.youtube.com/watch?v=1_oA9UmRd4I" target="_blank">On hold</a></b><br />
<span style="font-family: times; font-size: large;"><span style="font-family: times; font-size: large;"><b>Vetusta Morla - <a href="https://www.youtube.com/watch?v=biCUOCImQFw" target="_blank">Veneno</a></b></span></span><br />
<span style="font-family: times; font-size: large;"><span style="font-family: times; font-size: large;"><b>Anni B Sweet - <a href="https://www.youtube.com/watch?v=cMNRJqZrGvs" target="_blank">Motorway</a></b></span></span><br />
<b style="font-family: times; font-size: x-large;">Rihanna - <a href="https://www.youtube.com/watch?v=aN5PdK1ZzQU" target="_blank">Love on the brain</a></b><br />
<span style="font-family: times; font-size: large;"><span style="font-family: times; font-size: large;"><b>Helena Goch - <a href="https://www.youtube.com/watch?v=AoodEJtspHU" target="_blank">Perhaps</a></b></span></span><br />
<b style="font-family: times; font-size: x-large;">Juan Perro - <a href="https://www.youtube.com/watch?v=Rq0d2kUxqEY" target="_blank">Canción sin estribillo</a></b><br />
<b style="font-family: times; font-size: x-large;">The Smashing Pumpkins - <a href="https://www.youtube.com/watch?v=8-r-V0uK4u0" target="_blank">Bullet with butterfly wings</a></b><br />
<span style="font-family: times; font-size: large;"><b>Maria Haukaas Storeng - <a href="https://www.youtube.com/watch?v=IUNcEU6A56M" target="_blank">Too taboo</a></b></span><br />
<span style="font-family: times; font-size: large;"><b>Van Morrison - <a href="https://www.youtube.com/watch?v=Ku5gd8Gv3Bs" target="_blank">In the garden</a></b></span><br />
<span style="font-family: times; font-size: large;"><b>Lucia - <a href="https://www.youtube.com/watch?v=kq_0qQ60Xj4" target="_blank">Make Up Song</a></b></span><br />
<span style="font-family: times; font-size: large;"><b>Freddie Mercury - <a href="https://www.youtube.com/watch?v=nE_ZQCA1m8c" target="_blank">Your kind of lover</a></b></span><br />
<span style="font-family: times; font-size: large;"><b>Delafé y las Flores Azules - <a href="https://www.youtube.com/watch?v=-4z9Y8KGCT4" target="_blank">Cuando esto estalle</a></b></span><br />
<span style="font-family: times; font-size: large;"><b>Ocean Colour Scene - <a href="https://www.youtube.com/watch?v=Bf6sxyKl6g8" target="_blank">So low</a></b></span><br />
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CookingMusichttp://www.blogger.com/profile/14070930547657480176noreply@blogger.com0tag:blogger.com,1999:blog-2479675909849036341.post-57758733803134685502016-11-18T16:25:00.002-08:002016-11-18T16:25:33.839-08:00OBLEAS DE ARROZ RELLENAS DE SALMÓN Y LANGOSTINOS<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: red;"><span class="hps"><b>(</b></span></span></span><b><span style="color: red; font-family: "trebuchet ms" , sans-serif;">Rice wafers stuffed with salmon and prawns)</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: lime;"><span class="hps"><span class="hps"><b>(</b></span></span></span></span><span style="color: lime; font-family: "trebuchet ms" , sans-serif;"><b>Gaufrettes de riz saumon et crevettes farcies)</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span class="hps"><span class="hps"><span class="hps"><b>(</b></span></span></span></span></span><b><span style="color: blue; font-family: "trebuchet ms" , sans-serif;">Cialde di riso ripieni di salmone e gamberetti)</span></b></div>
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<b><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;">(Reiswaffeln gefüllte Lachs und Garnelen)</span></b></div>
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<b><span style="color: #f1c232; font-family: "trebuchet ms" , sans-serif;">(Hòsties d'arròs farcides de salmó i llagostins)</span></b><br />
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<span style="font-size: large;"> INGREDIENTES PARA 4 ROLLITOS</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>4 obleas de arroz</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 lomo de salmón crudo </b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>8 langostinos cocidos</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>4 palitos de surimi</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 aguacate</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 pera madura</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>2 rodajas de cebolla</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 hoja de col lombarda</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Salsa de soja</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 cucharada de alcaparras</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 cucharada de mostaza antigua</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Cebollino</b></span><br />
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<span style="font-size: x-small;">Tiempo de preparación 30 minutos</span></div>
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<span style="font-size: x-small;">Dificultat: Sencillo</span></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">1.- Preparamos el relleno </span></i></b><br />
<b style="font-family: Times;"><i><br /></i></b><b style="font-family: Times;"><i>Cortamos dos rodajas de la cebolla, las picamos y las ponemos en un bol. También picamos el cebollino y lo añadimos a la cebolla. También ponemos la cucharada de mostaza antigua y la de alcaparras y lo mezclamos todo.</i></b><br />
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<b style="font-family: Times;"><i>Pelamos la pera y el aguacate, los cortamos a dados y los añadimos. También picamos una hoja de col lombarda e igualmente la añadimos a los ingredientes que tenemos en el bol. Añadimos y lo removemos.</i></b><br />
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<b style="font-family: Times;"><i>Quitamos la piel del lomo del salmón crudo (lo hemos tenido congelado almenos 48 horas para evitar la bacteria del anisakis) y si tiene alguna espina también la retiramos.</i></b><br />
<b style="font-family: Times;"><i>Descartamos la piel y cortamos la carne en dados. Los añadimos al bol.</i></b><br />
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<b style="font-family: Times;"><i>Ahora pelamos los langostinos, les quitamos las cabezas y los añadinos al bol y mezclamos todo.</i></b><br />
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<b><i><span style="font-family: "times"; font-size: x-large;">2.- Preparamos las obleas de arroz</span></i></b></div>
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<b style="font-family: times;"><i>Ponemos las obleas de arroz en agua templada para que se ablanden y sean manejables. Os recomiendo que lo hagais de una en una y vayas rellenando una a una. La primera a lo mejor os va costar un poquito, pero cuando cojais práctica ya vereis lo rápido que lo haceis.😄</i></b><b style="font-family: times;"><i>Las escurrimos para sacarles toda el agua que sea posible.</i></b></div>
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<b style="font-family: times;"><i>La extendemos en un plato (donde podemos secarla un poco más con una servilleta de papel) y ponemos un poco de relleno.</i></b><br />
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<b style="font-family: times;"><i>Doblamos la oblea encima de las puntas del relleno, tal y como en la foto, y luego ya podemos enrollar.</i></b><br />
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<b style="text-align: justify;"><i><span style="font-family: "times"; font-size: x-large;">3.- Servir</span></i></b><br />
<span style="font-family: "times";"><b><i><br /></i></b></span><span style="font-family: "times";"><b><i>Ahora tenemos todos los rollitos ya hecho y solo nos quedará llevarlos a la mesa para comérnoslos.</i></b></span><br />
<span style="font-family: "times";"><b><i><br /></i></b></span><span style="font-family: "times";"><b><i>¡¡Os aseguro que vais a difrutar de estos rollitos!!!</i></b></span><br />
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<b style="font-family: Verdana, sans-serif; text-align: right;"> </b></div>
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<b style="font-family: Verdana, sans-serif; text-align: right;"> BON PROFIT</b></div>
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<i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><b><br /></b></span></i><i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b>LISTA DE REPRODUCCIÓN MUSICAL DURANTE LA ELABORACIÓN DE LA RECETA</b></span></i><br />
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<b style="font-family: times; font-size: x-large;">Marlango - <a href="https://www.youtube.com/watch?v=BzDycx9VRKc" target="_blank">Enjoy the ride</a></b><br />
<span style="font-family: times; font-size: large;"><span style="font-family: times; font-size: large;"><b>Glass Animals - <a href="https://www.youtube.com/watch?v=z4ifSSg1HAo" target="_blank">Toes</a></b></span></span><br />
<span style="font-family: times; font-size: large;"><span style="font-family: times; font-size: large;"><b>Whilk & Misky - <a href="https://www.youtube.com/watch?v=bH_jxhnPf2c" target="_blank">Clap Your Hands</a></b></span></span><br />
<span style="font-family: times; font-size: large;"><span style="font-family: times; font-size: large;"><b>Vetusta Morla - <a href="https://www.youtube.com/watch?v=bpL_gVtL3YQ" target="_blank">La Deriva</a></b></span></span><br />
<span style="font-family: times; font-size: large;"><span style="font-family: times; font-size: large;"><b>Foreigner - <a href="https://www.youtube.com/watch?v=raNGeq3_DtM" target="_blank">I Want To Know What Love Is</a></b></span></span><br />
<span style="font-family: times; font-size: large;"><span style="font-family: times; font-size: large;"><b>Oh Wonder - <a href="https://www.youtube.com/watch?v=j9FfYWp_d5w" target="_blank">Technicolour Beat</a></b></span></span><br />
<span style="font-family: times; font-size: large;"><span style="font-family: times; font-size: large;"><b>Jack Johnson - <a href="https://www.youtube.com/watch?v=dqUdI4AIDF0" target="_blank">Upside Down</a></b></span></span><br />
<span style="font-family: times; font-size: large;"><span style="font-family: times; font-size: large;"><b>Phillip Phillips - <a href="https://www.youtube.com/watch?v=HoRkntoHkIE" target="_blank">Home</a></b></span></span><br />
<span style="font-family: times; font-size: large;"><span style="font-family: times; font-size: large;"><b>Black Handed Kites - <a href="https://www.youtube.com/watch?v=nqQktXcHvZk" target="_blank">Up</a></b></span></span><br />
<span style="font-family: times; font-size: large;"><span style="font-family: times; font-size: large;"><b>David Broza - <a href="https://www.youtube.com/watch?v=2vohqivBvFg" target="_blank">Yo estuve aquí</a></b></span></span><br />
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<span style="font-family: times; font-size: large;"><b><a href="https://open.spotify.com/user/cookingmusic/playlist/6guxFIoP6B6V0wKYw76VEs" target="_blank">Spotify Playlist</a></b></span><br />
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<span style="font-family: times; font-size: large;"><b><a href="https://www.youtube.com/playlist?list=PLQSp4YFflmOPJsaGja4oleJN5zuv_62oL" target="_blank">Youtube Playlist</a></b></span><br />
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<span style="font-family: times; font-size: large;">Si te han gustado estos rollitos tienes que probar la versión con carne y verdura.</span><br />
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<span style="font-family: times; font-size: large;">Entra en <a href="http://elritmoenlosfogones.blogspot.com.es/2016/11/rollitos-de-obleas-de-arroz-de-carne-y.html" target="_blank">Rollitos de obleas de arroz de carne y verdura</a> y pruébala.</span><br />
<span style="font-family: times; font-size: large;">😖</span><br />
<span style="font-family: times; font-size: large;"><span style="font-family: times; font-size: large;"><b><br /></b></span></span>
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<tr><td class="tr-caption" style="text-align: center;">La versión con carne y verdura de los rollitos de obleas de arroz</td></tr>
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CookingMusichttp://www.blogger.com/profile/14070930547657480176noreply@blogger.com0tag:blogger.com,1999:blog-2479675909849036341.post-57784858042326589702016-11-15T04:56:00.000-08:002016-11-18T16:28:37.795-08:00ROLLITOS DE OBLEAS DE ARROZ DE CARNE Y VERDURA<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: red;"><span class="hps"><b>(</b></span></span></span><b><span style="color: red; font-family: "trebuchet ms" , sans-serif;">Meat and vegetable rice wafer rolls)</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: lime;"><span class="hps"><span class="hps"><b>(</b></span></span></span></span><span style="color: lime; font-family: "trebuchet ms" , sans-serif;"><b>Des rouleaux de pains à cacheter de riz de viande et de légume)</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span class="hps"><span class="hps"><span class="hps"><b>(</b></span></span></span></span></span><b><span style="color: blue; font-family: "trebuchet ms" , sans-serif;">Cannoncini di ostie di riso con carne e verdure)</span></b></div>
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<b><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;">(Waffelröllchen Reis mit Fleisch und Gemüse)</span></b></div>
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<b><span style="color: #f1c232; font-family: "trebuchet ms" , sans-serif;">(Rotllets de pasta d'arròs de carn i verdures)</span></b><br />
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<span style="font-size: large;"> INGREDIENTES PARA 4 ROLLITOS</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>4 obleas de arroz</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>150 gr. de carne picada (cerdo, ternera o mezcla)</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 cucharada de bacon en taquitos</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>2 lonchas de jamón de york</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Acelgas</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Calabacín</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1/2 cebolla</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 ajo</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 ramita de mejorana</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 ramita de tomillo</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 ramita de albahaca</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 vasito pequeño de leche de almendras</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Lea & Perrins</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Salsa de soja</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Pimienta negra molida</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Sal</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Agua</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Aceite</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><br /></b></span>
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<span style="font-size: x-small;">Tiempo de preparación 30 minutos</span></div>
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<span style="font-size: x-small;">Dificultat: Sencillo</span></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">1.- Preparamos el relleno </span></i></b><br />
<b style="font-family: Times;"><i><br /></i></b><b style="font-family: Times;"><i>Picamos media cebolla y un ajo. Ponemos una sartén con aceite al fuego y ponemos la cebolla y el ajo picado. Lo salpimentamos y cuando se estén empezando a dorar le añadimos la carne picada y un chorro de Lea & Perrins.</i></b><br />
<b style="font-family: Times;"><i><br /></i></b>
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<a href="https://1.bp.blogspot.com/-vz2YMTVNyx0/WCr1H2p4hEI/AAAAAAAAF24/3gX94NPYq0YMMc7WXI4ObGrBGmqGNf67ACEw/s1600/IMG_6960.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-vz2YMTVNyx0/WCr1H2p4hEI/AAAAAAAAF24/3gX94NPYq0YMMc7WXI4ObGrBGmqGNf67ACEw/s320/IMG_6960.JPG" width="320" /></a></div>
<b style="font-family: Times;"><i><br /></i></b>
<b style="font-family: Times;"><i>Cuando veamos que la carne ya ha cogido color le introducimos las acelgas y la leche de almendras y removemos.</i></b><br />
<b style="font-family: Times;"><i><br /></i></b>
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<b style="font-family: Times;"><i><br /></i></b>
<b style="font-family: Times;"><i>Cortamos dos "lonchas" de calabacín con una mandolina y los cortamos a tiras.</i></b><br />
<b style="font-family: Times;"><i><br /></i></b>
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<a href="https://3.bp.blogspot.com/-47wcOtWiEaM/WCr1EJuTMbI/AAAAAAAAF24/6WGC1y6dhygzG1Uq4_H_9fLaLascH7d6gCEw/s1600/IMG_6959.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-47wcOtWiEaM/WCr1EJuTMbI/AAAAAAAAF24/6WGC1y6dhygzG1Uq4_H_9fLaLascH7d6gCEw/s320/IMG_6959.JPG" width="240" /></a></div>
<b style="font-family: Times;"><i><br /></i></b>
<b style="font-family: Times;"><i>Añadimos las tiras de calabacín, el bacon, las hojas de la ramita de tomillo y las hojas de la ramita de mejorana y lo vamos removiendo hasta que las hojas de acelga hayan reducido, momento en que pararemos el fuego.</i></b><br />
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<b style="font-family: times; text-align: justify;"><i>Ahora deberemos eliminar el jugo que haya soltado la carne y la leche que no se haya evaporado. Para ellos pasaremos todo el contenido de la sartén a un colador y eliminaremos todo el jugo y pasaremos todo el relleno a un plato.</i></b></div>
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<b style="font-family: times; text-align: justify;"><i>Ahora cortamos o picamos las lonchas de jamón de york y se las añadimos. También le añadiremos las hojas en crudo de la ramita de albahaca (yo he utilizado una albahaca de hoja pequeña. Si la teneis de hoja grande la podeis picar antes de añadir).</i></b></div>
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<b style="font-family: times; text-align: justify;"><i>Reservamos todo el relleno.</i></b></div>
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<b style="font-family: times; text-align: justify;"><i><br /></i></b></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">2.- Preparamos las obleas de arroz</span></i></b></div>
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<b style="font-family: times; text-align: justify;"><i><br /></i></b></div>
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<span style="font-family: "times";"><b><i>Ponemos las obleas de arroz en agua templada para que se ablanden y sean manejables. Os recomiendo que lo hagais de una en una y vayas rellenando una a una. La primera a lo mejor os va costar un poquito, pero cuando cojais práctica ya vereis lo rápido que lo haceis.😄</i></b></span></div>
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<b style="font-family: times;"><i>Las escurrimos para sacarles toda el agua que sea posible.</i></b><br />
<b style="font-family: times;"><i>Las extendemos en un plato (donde podemos secarla un poco más con una servilleta de papel) y ponemos un poco de relleno.</i></b><br />
<b style="font-family: times;"><i><br /></i></b>
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<a href="https://2.bp.blogspot.com/-fYHuIzr6dQU/WCr16zsT8DI/AAAAAAAAF24/TAarn3QazZA_07e-0GUfeZQbOUk_EQZrACEw/s1600/IMG_6971.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-fYHuIzr6dQU/WCr16zsT8DI/AAAAAAAAF24/TAarn3QazZA_07e-0GUfeZQbOUk_EQZrACEw/s320/IMG_6971.JPG" width="320" /></a></div>
<b style="font-family: times;"><i><br /></i></b>
<b style="font-family: times;"><i>Doblamos la oblea encima de las puntas del relleno, tal y como en la foto, y luego ya podemos enrollar.</i></b><br />
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<a href="https://2.bp.blogspot.com/-tRcTT9XR-tA/WCr2B93mCsI/AAAAAAAAF24/xlxWPWh8EGE56YS2-jZFqYB5tK9ZOEcnwCEw/s1600/IMG_6972.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-tRcTT9XR-tA/WCr2B93mCsI/AAAAAAAAF24/xlxWPWh8EGE56YS2-jZFqYB5tK9ZOEcnwCEw/s320/IMG_6972.JPG" width="320" /></a></div>
<b style="text-align: justify;"><i><span style="font-family: "times"; font-size: x-large;"><br /></span></i></b>
<b style="text-align: justify;"><i><span style="font-family: "times"; font-size: x-large;">3.- Servir</span></i></b><br />
<span style="font-family: "times";"><b><i><br /></i></b></span><span style="font-family: "times";"><b><i>Ahora tenemos todos los rollitos ya hecho, pero es posible que en el proceso de hacerlos se haya quedado el relleno de carne y verduras algo frio. </i></b></span><br />
<span style="font-family: "times";"><b><i>Para calentarlos los podeis pasar por el microondas o por el horno y luego servirlos con un poco de salsa de soja.</i></b></span><br />
<span style="font-family: "times";"><b><i><br /></i></b></span>
<span style="font-family: "times";"><b><i>¡¡Os aseguro que vais a difrutar de estos rollitos!!!</i></b></span><br />
<span style="font-family: "times";"><b><i><br /></i></b></span>
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<a href="https://2.bp.blogspot.com/-z_zfHiW6I84/WCr2SA5tzxI/AAAAAAAAF24/HG-ouG8j_0ksdP8CXhpIx9S2I4HnqT40QCEw/s1600/IMG_6982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-z_zfHiW6I84/WCr2SA5tzxI/AAAAAAAAF24/HG-ouG8j_0ksdP8CXhpIx9S2I4HnqT40QCEw/s640/IMG_6982.JPG" width="640" /></a></div>
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<b style="font-family: Verdana, sans-serif; text-align: right;"> </b></div>
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<b style="font-family: Verdana, sans-serif; text-align: right;"> BON PROFIT</b></div>
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<i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><b><br /></b></span></i><i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b>LISTA DE REPRODUCCIÓN MUSICAL DURANTE LA ELABORACIÓN DE LA RECETA</b></span></i><br />
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<b style="font-family: times; font-size: x-large;">Frank Sinatra - <a href="https://www.youtube.com/watch?v=fCPs8bZ-KhE" target="_blank">Cheek to cheek</a></b><br />
<b style="font-family: times; font-size: x-large;">Crystal Fighters - <a href="https://www.youtube.com/watch?v=KN_pRsq8C2A" target="_blank">All night</a></b><br />
<b style="font-family: times; font-size: x-large;">Ron Sexsmith - <a href="https://www.youtube.com/watch?v=MFww3fLhjl8" target="_blank">Belive it when I see it</a></b><br />
<b style="font-family: times; font-size: x-large;">La Bien Querida - <a href="https://www.youtube.com/watch?v=pz-rtVDhP_U" target="_blank">Muero de amor</a></b><br />
<b style="font-family: times; font-size: x-large;">Joanquín Sabina - <a href="https://www.youtube.com/watch?v=UJG1TQvpxLw" target="_blank">Parte Metereológico</a></b><br />
<b style="font-family: times; font-size: x-large;">Bobby Darin - <a href="https://www.youtube.com/watch?v=SEllHMWkXEU" target="_blank">Mack the knife</a></b><br />
<b style="font-family: times; font-size: x-large;">Morcheeba - <a href="https://www.youtube.com/watch?v=xxn-fz9mjo4" target="_blank">Otherwise</a></b><br />
<b style="font-family: times; font-size: x-large;">Supersubmarina - <a href="https://www.youtube.com/watch?v=Q7UgBvKf-PQ" target="_blank">Algo que sirva como luz</a></b><br />
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<span style="font-size: large;">Si te han gustado estos rollitos no te pierdas la versión con salmón y langostinos.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Para visitarla entra en:</span><br />
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<a href="http://elritmoenlosfogones.blogspot.com.es/2016/11/obleas-de-arroz-rellenas-de-salmon-y.html" target="_blank"><span style="font-size: large;">Obleas de arroz rellenas de salmón y langostinos</span></a><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-eUm6CuzDvFQ/WC-II5187bI/AAAAAAAAF7M/NgJvn8R4tuk1Nf4VB6-Qbumb0g2SkZKPgCEw/s1600/IMG_7090.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://4.bp.blogspot.com/-eUm6CuzDvFQ/WC-II5187bI/AAAAAAAAF7M/NgJvn8R4tuk1Nf4VB6-Qbumb0g2SkZKPgCEw/s320/IMG_7090.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rollitos de obleas de arroz rellenos de salmón y langostinos</td></tr>
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CookingMusichttp://www.blogger.com/profile/14070930547657480176noreply@blogger.com4tag:blogger.com,1999:blog-2479675909849036341.post-61572379742976873622016-11-11T14:39:00.000-08:002016-11-11T14:39:48.925-08:00TRUCHA RELLENA DE BACON Y CIRUELAS PASAS<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: red;"><span class="hps"><b>(</b></span></span></span><b><span style="color: red; font-family: "trebuchet ms" , sans-serif;">Trout stuffed with bacon and prunes)</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: lime;"><span class="hps"><span class="hps"><b>(</b></span></span></span></span><span style="color: lime; font-family: "trebuchet ms" , sans-serif;"><b>Trout farcies avec du bacon et pruneaux)</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span class="hps"><span class="hps"><span class="hps"><b>(</b></span></span></span></span></span><b><span style="color: blue; font-family: "trebuchet ms" , sans-serif;">Trota farcito con pancetta e prugne)</span></b></div>
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<b><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;">(Forelle gefüllt mit Speck und Dörrpflaumen)</span></b></div>
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<b><span style="color: #f1c232; font-family: "trebuchet ms" , sans-serif;">(Truita farcida de bacó i prunes seques)</span></b><br />
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<span style="font-size: large;"> INGREDIENTES CADA RACIÓN</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>1 trucha</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>10 - 15 berberechos</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Bacon en taquitos</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>4 - 5 ciruelas pasas</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Acelgas</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 calabacín</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Pipas de calabaza</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>10 habitas en aceite</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 vaso grande de caldo de pescado</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1/2 copa de vino blanco</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 cebolla</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>2 ajos</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Perejil</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Eneldo</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Pimienta negra molida</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Sal</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Sal gruesa</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Agua</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Aceite</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><br /></b></span>
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<span style="font-size: x-small;">Tiempo de preparación 1 hora</span></div>
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<span style="font-size: x-small;">Dificultat: Sencillo</span></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">1.- Vamos a quitar la arena de los berberechos</span></i></b><br />
<b style="font-family: Times;"><i><br /></i></b><b style="font-family: Times;"><i>Ponemos un bol con abundante agua con sal y le metemos los berberechos. Los tendremos así durante almenos 1 hora, cambiando el agua dos o tres veces.</i></b><br />
<b style="font-family: Times;"><i><br /></i></b>
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<b style="font-family: Times;"><i><br /></i></b>
<b style="font-family: Times;"><i>Después escurrimos los berberechos y empezamos con la receta.</i></b><br />
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<b><i><span style="font-family: "times"; font-size: x-large;">2.- Preparamos el relleno</span></i></b></div>
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<b style="font-family: times; text-align: justify;"><i><br /></i></b></div>
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<span style="font-family: "times";"><b><i>Picamos las hojas de acelga y las pasamos 1 minuto, no más, por una sartén con aceite. Una vez pasadas por la sartén las retiramos, las ponemos en un bol y le añadimos el perejil picado, el bacon y las ciruelas pasas y lo mezclamos. </i></b></span></div>
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<span style="font-family: "times";"><b><i><br /></i></b></span></div>
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<span style="font-family: "times";"><b><i>Reservamos toda la mezcla para utilizar después.</i></b></span></div>
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<b style="text-align: justify;"><i><span style="font-family: "times"; font-size: x-large;">3.- Cebolla, ajo y berberechos.</span></i></b><br />
<span style="font-family: "times";"><b><i><br /></i></b></span><span style="font-family: "times";"><b><i>Picamos el 1/4 de cebolla y dos ajos y los doramos en una sartén con aceite. Salpimentamos. Cuando empiece a chispear le añadimos los berberechos y lo tenemos 1 minutos. </i></b></span><br />
<span style="font-family: "times";"><b><i><br /></i></b></span>
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<span style="font-family: "times";"><b><i><br /></i></b></span>
<span style="font-family: "times";"><b><i>Retiramos sin que la cebolla se acabe de hacer porque después lo introduciremos al horno.</i></b></span><br />
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<b style="text-align: justify;"><i><span style="font-family: "times"; font-size: x-large;">4.- Rellenamos la trucha</span></i></b><br />
<span style="font-family: "times";"><b><i><br /></i></b></span><span style="font-family: "times";"><b><i>Tendremos la trucha sin escamas, abierta y sin la espina central.</i></b></span><br />
<span style="font-family: "times";"><b><i>Recuperamos las acelgas, perejil, bacon y ciruelas y le añadimos la carne de los berberchos. Lo mezclamos todo. </i></b></span><br />
<span style="font-family: "times";"><b><i><br /></i></b></span>
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<span style="font-family: "times";"><b><i><br /></i></b></span>
<span style="font-family: "times";"><b><i>Con toda esa mezcla rellenamos la trucha y la cerramos con unos palillos de dientes.</i></b></span><br />
<span style="font-family: "times";"><b><i><br /></i></b></span>
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<span style="font-family: "times";"><b><i><br /></i></b></span>
<b style="text-align: justify;"><i><span style="font-family: "times"; font-size: x-large;">5.- Preparamos para el horno</span></i></b><br />
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<span style="font-family: "times";"><b><i>En una fuente ponemos la trucha rellena y la regamos con el vaso de caldo y con el vino blanco. Lo salpimentamos y le ponemos un poco de eneldo.</i></b></span><br />
<span style="font-family: "times";"><b><i><br /></i></b></span>
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<span style="font-family: "times";"><b><i><br /></i></b></span>
<span style="font-family: "times";"><b><i>Recuperamos la cebolla y el ajo que tenemos reservado y lo ponemos por encima de la trucha.</i></b></span><br />
<span style="font-family: "times";"><b><i>Le añadimos unas cuantas hojas de acelga picadas y unos aros de cebolla y lo introducimos en el horno.</i></b></span><br />
<span style="font-family: "times";"><b><i><br /></i></b></span>
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<span style="font-family: "times";"><b><i><br /></i></b></span>
<b style="text-align: justify;"><i><span style="font-family: "times"; font-size: x-large;">6.- Acompañamiento</span></i></b><br />
<span style="font-family: "times";"><b><i><br /></i></b></span><span style="font-family: "times";"><b><i>En una sartén pequeña calentamos las habitas y reservamos (las reservamos en la misma sartén que las hemos hecho para que se mantengan templadas).</i></b></span><br />
<span style="font-family: "times";"><b><i><br /></i></b></span>
<span style="font-family: "times";"><b><i>Con una mandolina sacamos unas lonchas de calabacín. Las ponemos con un poco de aceite y salpimentados en una plancha. Los tenemos 1 minutos por cada lado y retiramos. </i></b></span><br />
<span style="font-family: "times";"><b><i><br /></i></b></span>
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<b style="text-align: justify;"><i><span style="font-family: "times"; font-size: x-large;">7.- Servir</span></i></b><br />
<span style="font-family: "times";"><b><i><br /></i></b></span><span style="font-family: "times";"><b><i>Sacamos la trucha del horno y la ponemos en un plato. Lo acompañamos con las acelgas y la cebolla que hemos tenido también en el horno.</i></b></span><br />
<span style="font-family: "times";"><b><i>En el mismo plato ponemos unas tiras del calabacín que hemos pasado por la plancha. Lo hacemos en forma de flor. En cada flor de calabacín le ponemos unas habitas templadas y unas pipas de calabaza, un poco de sal gruesa y un poco de eneldo. Añadimos también un chorro de aceite.</i></b></span><br />
<span style="font-family: "times";"><b><i>Ahora ya será hora de presentar el plato y dejar que los sentidos disfruten de esta trucha rellena.</i></b></span><br />
<span style="font-family: "times";"><b><i>Disfrutad!!!!!!!</i></b></span><br />
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<b style="font-family: Verdana, sans-serif; text-align: right;"> BON PROFIT</b></div>
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<i><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><b>HOY QUIERO DEDICAR ESTA RECETA A LA MEMORIA DE LEONARD COHEN. </b></span></i><br />
<i><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><b>LA TRISTÍSIMA NOTICIA DE SU MUERTE DEJA UN HUECO PROFUNDO EN MUCHOS CORAZONES, ENTRE ELLOS EL MIO. </b></span></i><br />
<i><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><b>PARA MI ES UN AUTÉNTICO REFERENTE MUSICAL Y DE VIDA QUE AHORA ES ETERNO.</b></span></i><br />
<i><span style="color: #3d85c6; font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><b>BUEN VIAJE MR. COHEN Y GRACIAS POR TODO LO QUE NOS HA DADO.</b></span></i><br />
<i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><b><br /></b></span></i><i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b>LISTA DE REPRODUCCIÓN MUSICAL DURANTE LA ELABORACIÓN DE LA RECETA</b></span></i><br />
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<span style="font-family: "times"; font-size: large;"><b>Leonard Cohen - <a href="https://www.youtube.com/watch?v=NGorjBVag0I" target="_blank">Dance me to the end love</a> </b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Leonard Cohen - <a href="https://www.youtube.com/watch?v=DgEiDc1aXr0" target="_blank">So long, Marianne</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Leonard Cohen - <a href="https://www.youtube.com/watch?v=yOnXe8ttmjY" target="_blank">I'm your man</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Leonard Cohen - <a href="https://www.youtube.com/watch?v=ytdjYjM-cLg" target="_blank">Take this waltz</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Leonard Cohen - <a href="https://www.youtube.com/watch?v=ZX0CfFdk-jw" target="_blank">Suzanne</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Leonard Cohen - <a href="https://www.youtube.com/watch?v=ttEMYvpoR-k" target="_blank">Hallelujah</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Leonard Cohen - <a href="https://www.youtube.com/watch?v=JTTC_fD598A" target="_blank">First we take Manhattan</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Leonard Cohen - <a href="https://www.youtube.com/watch?v=fZvp9YWzC6E" target="_blank">Lullaby</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Leonard Cohen - <a href="https://www.youtube.com/watch?v=NW7oNpzBSGc" target="_blank">In my secret life</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Leonard Cohen - <a href="https://www.youtube.com/watch?v=b-bJPmasXKs" target="_blank">Hey, that´s no way to say goodbye</a></b></span><br />
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CookingMusichttp://www.blogger.com/profile/14070930547657480176noreply@blogger.com0tag:blogger.com,1999:blog-2479675909849036341.post-5053039102410715462016-11-06T09:26:00.001-08:002016-11-06T09:26:57.395-08:00PUDDING DE CHÍA Y LECHE DE ALMENDRAS<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: red;"><span class="hps"><b>(</b></span></span></span><b><span style="color: red; font-family: "trebuchet ms" , sans-serif;">Chia pudding with almond milk)</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: lime;"><span class="hps"><span class="hps"><b>(</b></span></span></span></span><span style="color: lime; font-family: "trebuchet ms" , sans-serif;"><b>Chia pouding au lait d'amande)</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span class="hps"><span class="hps"><span class="hps"><b>(</b></span></span></span></span></span><b><span style="color: blue; font-family: "trebuchet ms" , sans-serif;">Budino di Chia con latte di mandorla)</span></b></div>
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<b><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;">(Chia Pudding mit Mandelmilch)</span></b></div>
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<b><span style="color: #f1c232; font-family: "trebuchet ms" , sans-serif;">(Pudding de chia amb llet d'ametlles)</span></b><br />
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<a href="https://4.bp.blogspot.com/-eIHvPdiHQ-c/WB9h_6nVJPI/AAAAAAAAFzY/mA4p3UXyP_Uth73BaP0Ba1SlRYzVUTp-gCEw/s1600/IMG_6729.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-eIHvPdiHQ-c/WB9h_6nVJPI/AAAAAAAAFzY/mA4p3UXyP_Uth73BaP0Ba1SlRYzVUTp-gCEw/s400/IMG_6729.JPG" width="400" /></a></div>
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<span style="font-size: large;"> INGREDIENTES PARA CADA RACIÓN</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>2 cucharadas de semillas de chía</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Leche de almendras</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Miel</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Frambuesas</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Menta fresca</b></span><br />
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<a href="https://3.bp.blogspot.com/-YPOFegnCdv4/WB9hQCoYOEI/AAAAAAAAFy0/otY5Qrz_dLg4EiC75kZ37zTFB5s5J5QewCEw/s1600/IMG_6582.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-YPOFegnCdv4/WB9hQCoYOEI/AAAAAAAAFy0/otY5Qrz_dLg4EiC75kZ37zTFB5s5J5QewCEw/s320/IMG_6582.JPG" width="320" /></a></div>
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<span style="font-size: x-small;">Tiempo de preparación 5 minutos</span></div>
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<span style="font-size: x-small;">+</span></div>
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<span style="font-size: x-small;">12 horas de nevera</span></div>
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<span style="font-size: x-small;">Dificultat: Sencillo</span></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">1.- Hacemos la mezcla</span></i></b><br />
<b style="font-family: times;"><i><br /></i></b>
<b style="font-family: times;"><i>En un vaso para postres (un vaso mediano) ponemos 2 chuchradas de semillas de chía.</i></b><br />
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<a href="https://1.bp.blogspot.com/-LEKEc5LQKPQ/WB9hdHmL2_I/AAAAAAAAFzg/E1om4U0Mex0HpOjZaeON_cBvi4QsVHouACEw/s1600/IMG_6583.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-LEKEc5LQKPQ/WB9hdHmL2_I/AAAAAAAAFzg/E1om4U0Mex0HpOjZaeON_cBvi4QsVHouACEw/s320/IMG_6583.JPG" width="240" /></a></div>
<b style="font-family: times;"><i><br /></i></b>
<b style="font-family: times;"><i>Le añadimos leche de almendras, hasta un poco más de la mitad del vaso y lo mezclamos.</i></b><br />
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<b style="font-family: times;"><i><br /></i></b>
<b style="font-family: times;"><i>Ahora le añadimos unas cucharadas de miel y volvemos a remover.</i></b><br />
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<a href="https://2.bp.blogspot.com/-_CMcbs_esqY/WB9huiGhRSI/AAAAAAAAFzg/53zOLZwo_9seg-s1kEZsJm23RJrkZ4izACEw/s1600/IMG_6588.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-_CMcbs_esqY/WB9huiGhRSI/AAAAAAAAFzg/53zOLZwo_9seg-s1kEZsJm23RJrkZ4izACEw/s320/IMG_6588.JPG" width="240" /></a></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">2.- Tiempo de nevera</span></i></b></div>
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<b style="font-family: times; text-align: justify;"><i><br /></i></b></div>
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<span style="font-family: "times";"><b><i>Ponemos los vasitos que hayamos hecho en la nevera y los dejamos reposar almenos 12 horas.</i></b></span></div>
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<a href="https://1.bp.blogspot.com/-4Y6LQ0PTsmU/WB9huDEto5I/AAAAAAAAFzg/7LqgR4MJnl0gG5l-uGwYGZJLXWZGiKeYwCEw/s1600/IMG_6589.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-4Y6LQ0PTsmU/WB9huDEto5I/AAAAAAAAFzg/7LqgR4MJnl0gG5l-uGwYGZJLXWZGiKeYwCEw/s320/IMG_6589.JPG" width="240" /></a></div>
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<b style="text-align: justify;"><i><span style="font-family: "times"; font-size: x-large;">3.- Servir</span></i></b><br />
<span style="font-family: "times";"><b><i><br /></i></b></span><span style="font-family: "times";"><b><i>Pasado el tiempo de nevera podremos sacar los vasitos, pondremos unas frambuesas encima y decoraremos con una aromática ramita de menta. También podremos combinar diferentes tipos de frutos rojos para poner encima.</i></b></span><br />
<span style="font-family: "times";"><b><i><br /></i></b></span>
<span style="font-family: "times";"><b><i>Y ya tenemos preparado un postre sanísimo, fresco y rico.</i></b></span><br />
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<b style="font-family: Verdana, sans-serif; text-align: right;"> BON PROFIT</b></div>
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<i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b><br /></b></span></i><i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b>LISTA DE REPRODUCCIÓN MUSICAL DURANTE LA ELABORACIÓN DE LA RECETA</b></span></i><br />
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<span style="font-family: "times"; font-size: large;"><b>Leiva - <a href="https://www.youtube.com/watch?v=NRI16XOI2z4" target="_blank">Sincericidio</a> </b></span></div>
CookingMusichttp://www.blogger.com/profile/14070930547657480176noreply@blogger.com2tag:blogger.com,1999:blog-2479675909849036341.post-5708211041996764442016-11-04T15:12:00.000-07:002016-11-04T23:49:05.407-07:00TALLARINES ALFREDO CON ESPINACAS Y GAMBAS<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: red;"><span class="hps"><b>(</b></span></span></span><b><span style="color: red; font-family: "trebuchet ms" , sans-serif;">Alfredo Pasta with spinach and prawns)</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: lime;"><span class="hps"><span class="hps"><b>(</b></span></span></span></span><span style="color: lime; font-family: "trebuchet ms" , sans-serif;"><b>Alfredo Pâtes aux épinards et crevettes)</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span class="hps"><span class="hps"><span class="hps"><b>(</b></span></span></span></span></span><b><span style="color: blue; font-family: "trebuchet ms" , sans-serif;">Alfredo pasta con spinaci e gamberi)</span></b></div>
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<b><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;">(Alfredo Pasta mit Spinat und Garnelen)</span></b></div>
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<b><span style="color: #f1c232; font-family: "trebuchet ms" , sans-serif;">(Pasta Alfredo amb espinacs i gambes)</span></b><br />
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<span style="font-size: large;"> INGREDIENTES PARA 6 RACIONES</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>500 gr. de tallarines</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>40 ml de nata fresca para cocinar</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Espinacas</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Perejil</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>15 gambas rojas</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>7 lonchas de bacon</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 cebolla</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>3 ajos</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Queso gran padano</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Perejil</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Pimienta negra molida</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Sal</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Agua</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Aceite</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b><br /></b></span>
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<span style="font-size: x-small;">Tiempo de preparación 30 minutos</span></div>
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<span style="font-size: x-small;">Dificultat: Sencillo</span></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">1.- Hervimos la pasta</span></i></b><br />
<b style="font-family: Times;"><i><br /></i></b><b style="font-family: Times;"><i>Ponemos abundante agua en una olla. Cuando esté hirviendo le introducimos los tallarines y un buen puñado de sal.</i></b><br />
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<b style="font-family: Times;"><i><br /></i></b><b style="font-family: Times;"><i>Vemos las instrucciones del fabricante para saber el tiempo que los debemos tener en el agua hirviendo. Os recomiendo que lo tengais 1 minuto menos de los que el fabricante diga, ya que después deberemos introducirlos en la nata hirviendo y allí acabarán de hacerse. </i></b><br />
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<b><i><span style="font-family: "times"; font-size: x-large;">2.- Preparamos la salsa Alfredo</span></i></b></div>
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<b style="font-family: times; text-align: justify;"><i><br /></i></b></div>
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<span style="font-family: "times";"><b><i>Picamos tres ajos y una cebolla.</i></b></span></div>
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<span style="font-family: "times";"><b><i><br /></i></b></span></div>
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<span style="font-family: "times";"><b><i><br /></i></b></span></div>
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<span style="font-family: "times";"><b><i>Pelamos las gambas y les quitamos las cabezas.</i></b></span></div>
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<span style="font-family: "times";"><b><i><br /></i></b></span></div>
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<b style="font-family: times;"><i>En una olla ponemos un chorro de aceite y cuando esté caliente le introducimos el ajo picado y las gambas. </i></b></div>
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<b style="font-family: times;"><i>Lo vamos removiendo para que las gambas se doren y al minuto y medio o dos minutos retiramos las gambas y las reservamos.</i></b></div>
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<b style="font-family: times;"><i>Introducimos la cebolla picada en la olla dejamos que se vaya dorando mientras vamos removiendo. Cuando vemos que la cebolla se está empezando a dorar podemos añadir las espinacas.</i></b></div>
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<span style="font-family: "times";"><b><i>Salpimentamos y vamos removiendo hasta que las espinacas hayan reducido.</i></b></span></div>
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<span style="font-family: "times";"><b><i>Una vez tenemos la cebolla pochada y las espinacas reducidas, pondremos la nata fresca y removeremos.</i></b></span></div>
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<span style="font-family: "times";"><b><i>Esperaremos que la nata hierva, momento en que le introduciremos los tallarines que tenemos hervidos y reservados. Removemos.</i></b></span></div>
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<b style="text-align: justify;"><i><span style="font-family: "times"; font-size: x-large;">3.- Acabamos el plato</span></i></b><br />
<span style="font-family: "times";"><b><i><br /></i></b></span><span style="font-family: "times";"><b><i>Cuando ya tenemos los tallarines con la nata será el momento de añadirle las gambas, un puñado de perejil picado, dos tazas de queso gran padano y las lonchas de bacon cortadas en tacos.</i></b></span><br />
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<span style="font-family: "times";"><b><i><br /></i></b></span>
<span style="font-family: "times";"><b><i>Removemos todo, dejamos al fuego 1 minuto, paramos el fuego.</i></b></span><br />
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<b style="text-align: justify;"><i><span style="font-family: "times"; font-size: x-large;">4.- Servir</span></i></b><br />
<span style="font-family: "times";"><b><i><br /></i></b></span><span style="font-family: "times";"><b><i>Para servir solamente deberemos pasar parte de los tallarines de la olla al plato y llevarlo a la mesa.</i></b></span><br />
<span style="font-family: "times";"><b><i>A disfrutar de esta maravillosa, facilísima y sabrosísima pasta Alfredo.</i></b></span><br />
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<b style="font-family: Verdana, sans-serif; text-align: right;"> BON PROFIT</b></div>
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<i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b><br /></b></span></i><i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b>LISTA DE REPRODUCCIÓN MUSICAL DURANTE LA ELABORACIÓN DE LA RECETA</b></span></i><br />
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<span style="font-family: "times"; font-size: large;"><b>Iván Ferreiro - <a href="https://www.youtube.com/watch?v=SZS_IklnBSs&list=RDSZS_IklnBSs#t=140" target="_blank">Casa, Ahora Vivo Aquí</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Coque Malla - <a href="https://www.youtube.com/watch?v=_FnvH41Y-ZI" target="_blank">La señal</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Freddie Mercury - <a href="https://www.youtube.com/watch?v=IA1kFkEOEqo" target="_blank">Time</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Willie Dixon - <a href="https://www.youtube.com/watch?v=OyYRslVvT7c" target="_blank">The Seventh Son</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>The Rolling Stones - <a href="https://www.youtube.com/watch?v=GLFo68-L9vI" target="_blank">I Am Waiting</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Egon Soda - <a href="https://www.youtube.com/watch?v=mYET2J-9KO0" target="_blank">Vals de Pequeña Mecánica</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Love of Lesbian - <a href="https://www.youtube.com/watch?v=iIZNXQIGJA8" target="_blank">Seres Únicos</a></b></span><br />
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CookingMusichttp://www.blogger.com/profile/14070930547657480176noreply@blogger.com2tag:blogger.com,1999:blog-2479675909849036341.post-63464297547734348762016-10-26T15:24:00.004-07:002016-10-26T15:39:17.781-07:00SOPA DE CEBOLLA<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: red;"><span class="hps"><b>(</b></span></span></span><b><span style="color: red; font-family: "trebuchet ms" , sans-serif;">Onion soup)</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: lime;"><span class="hps"><span class="hps"><b>(</b></span></span></span></span><span style="color: lime; font-family: "trebuchet ms" , sans-serif;"><b>Soupe aux oignons)</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span class="hps"><span class="hps"><span class="hps"><b>(</b></span></span></span></span></span><b><span style="color: blue; font-family: "trebuchet ms" , sans-serif;">Zuppa di cipolle)</span></b></div>
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<b><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;">(Zwiebelsuppe)</span></b></div>
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<b><span style="color: #f1c232; font-family: "trebuchet ms" , sans-serif;">(Sopa de ceba)</span></b><br />
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<span style="font-size: large;"> INGREDIENTES PARA 2 - 3 RACIONES</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>1 cebolla</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 litro de caldo de verduras</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 vaso pequeño de vino blanco</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 cucharada de harina</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>2 ajos</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 cucharadita de tomillo</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 cucharada de azúcar</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 baguette de pan</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Queso rallado para gratinar</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Sal</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Agua</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Aceite</b></span><br />
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<span style="font-size: x-small;">Tiempo de preparación 1 hora</span></div>
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<span style="font-size: x-small;">Dificultat: Sencillo</span></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">1.- Iniciamos pochando la cebolla</span></i></b><br />
<b style="font-family: Times;"><i><br /></i></b><b style="font-family: Times;"><i> Cortamos la cebolla para que nos quede en aros.</i></b><br />
<b style="font-family: Times;"><i>En una olla ponemos aceite y lo ponemos al fuego. </i></b><b style="font-family: Times;"><i>Cuando el aceite esta caliente le añadimos la cebolla y lo dejamos al fuego, removiendo durante unos dos o tres minutos.</i></b><br />
<b style="font-family: Times;"><i><br /></i></b>
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<b style="font-family: Times;"><i><br /></i></b>
<b style="font-family: Times;"><i>Pasado ese tiempo le añadimos un ajo picado, el tomillo y el azúcar y lo removemos todo.</i></b><br />
<b style="font-family: Times;"><i><br /></i></b>
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<b style="font-family: Times;"><i><br /></i></b>
<b style="font-family: Times;"><i>Lo dejamos al fuego durante unos dos minutos y vamos removiendo.</i></b><br />
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<b><i><span style="font-family: "times"; font-size: x-large;">2.- Seguimos añadiendo ingredientes</span></i></b></div>
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<b style="font-family: times; text-align: justify;"><i>Cuando han pasado esos dos minutos añadimos la harina a la cebolla y removemos.</i></b></div>
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<b style="font-family: times; text-align: justify;"><i>Acto seguido le vertemos el vino blanco al conjunto que ya tenemos y lo mezclamos todos.</i></b></div>
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<b style="font-family: times; text-align: justify;"><i>Cuando esta todo integrado le añadimos el caldo de verduras y un poco de agua. </i></b></div>
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<b style="font-family: times; text-align: justify;"><i>Una vez tenemos ya todo en la olla lo probamos. Le añadimos algo de sal si pensamos que es necesario. Ahora todo estará bien integrado y mezclado, taparemos la olla y dejaremos a fuego medio unos 45 minutos removiendo de vez en cuando.</i></b></div>
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<b style="text-align: justify;"><i><span style="font-family: "times"; font-size: x-large;">3.- Acompañamiento </span></i></b><br />
<span style="font-family: "times";"><b><i><br /></i></b></span><span style="font-family: "times";"><b><i>Cuando falten 5 minutos para retirar la olla con la sopa de cebolla del feugo preparamos unas rebanadas de pan y les restregamos un ajo.</i></b></span><br />
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<span style="font-family: "times";"><b><i><br /></i></b></span>
<span style="font-family: "times";"><b><i>Las ponemos en una plancha y las tostamos. Paramos el fuego y servimos la sopa en un plato donde incorporaremos en el centro el pan tostado.</i></b></span><br />
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<b style="text-align: justify;"><i><span style="font-family: "times"; font-size: x-large;">4.- Servir</span></i></b><br />
<span style="font-family: "times";"><b><i><br /></i></b></span><span style="font-family: "times";"><b><i>Para servir esparcimos un poco de queso rallado para gratinar encima de las tostadas de pan y lo gratinamos hasta que el queso se derrita.</i></b></span><br />
<span style="font-family: "times";"><b><i>Ahora solo será cuestión de decorar el plato con una ramita de perejil, cilantro o mejorana, llevarlo a la mesa y dejar que los comensales disfruten de esta sanísima y riquísima sopa de cebolla..... Ahhhhh y como veis, facilísima de hacer...!!!!</i></b></span><br />
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<b style="font-family: Verdana, sans-serif; text-align: right;"> BON PROFIT</b></div>
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<i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b><br /></b></span></i><i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b>LISTA DE REPRODUCCIÓN MUSICAL DURANTE LA ELABORACIÓN DE LA RECETA</b></span></i><br />
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<span style="font-family: "times"; font-size: large;"><b>Joan Manuel Serrat - <a href="https://www.youtube.com/watch?v=038o8tRSbrE" target="_blank">La Nana de la Cebolla</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Gabrielle - <a href="https://www.youtube.com/watch?v=uxfAIVfmRa8" target="_blank">Out of Reach</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Hattori Hanzo Surf Experience - <a href="https://www.youtube.com/watch?v=S0gOfv2lUH0" target="_blank">Estampida</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Lori Meyers - <a href="https://www.youtube.com/watch?v=2ssAbLzNECo" target="_blank">Mi realidad</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Lily Allen - <a href="https://www.youtube.com/watch?v=mer6X7nOY_o" target="_blank">Somewhere Only We Know</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Suburban Kids With Biblical Names - <a href="https://www.youtube.com/watch?v=ZPtD2S0_8Zo" target="_blank">Funeral Face</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Sidonie - <a href="https://www.youtube.com/watch?v=hDYNkas2z88" target="_blank">Carreteras Infinitas</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Peter Bjorn And John - <a href="https://www.youtube.com/watch?v=zQbK9w_L6Zw" target="_blank">Paris 2004</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Anya Marina - <a href="https://www.youtube.com/watch?v=_0BPnJUx_Yw" target="_blank">Whatever You Like</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>L.A. - <a href="https://www.youtube.com/watch?v=TVZKq1GVVuQ" target="_blank">Love Comes Around</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Billy Idol - <a href="https://www.youtube.com/watch?v=4rUrYN4cnGs" target="_blank">Can't Break Me Down</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>The XX - <a href="https://www.youtube.com/watch?v=gI2eO_mNM88" target="_blank">VCR</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Los Straitjackets - <a href="https://www.youtube.com/watch?v=NkzZ7xXWzsc&index=41&list=PLUDD3NLQNmzaxOJNI4DWKY8N3IvN6tNSj" target="_blank">Bobsleddin</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Tom Petty & The Heartbreakers - <a href="https://www.youtube.com/watch?v=33mec03xeow" target="_blank">American Girl</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>David Bowie - <a href="https://www.youtube.com/watch?v=v--IqqusnNQ" target="_blank">Life On Mars?</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Al Green - <a href="https://www.youtube.com/watch?v=COiIC3A0ROM" target="_blank">Let's Stay Together</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Patti Smith - <a href="https://www.youtube.com/watch?v=_ohayGCVWZY" target="_blank">Smell Like Teen Sipirit</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Fun Lovin' Criminals - <a href="https://www.youtube.com/watch?v=PP2ECkbi_UU" target="_blank">We Have All The Time In The World</a></b></span><br />
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CookingMusichttp://www.blogger.com/profile/14070930547657480176noreply@blogger.com0tag:blogger.com,1999:blog-2479675909849036341.post-72906472098012610152016-10-14T07:23:00.002-07:002016-10-14T12:33:27.232-07:00POLLO A LA NARANJA<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: red;"><span class="hps"><b>(</b></span></span></span><b><span style="color: red; font-family: "trebuchet ms" , sans-serif;">Orange chicken)</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: lime;"><span class="hps"><span class="hps"><b>(</b></span></span></span></span><span style="color: lime; font-family: "trebuchet ms" , sans-serif;"><b>Poulet à l'orange)</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span class="hps"><span class="hps"><span class="hps"><b>(Pollo all'arancio</b></span></span></span></span></span><b><span style="color: blue; font-family: "trebuchet ms" , sans-serif;">)</span></b></div>
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<b><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;">(Orange Hühnerflügel)</span></b></div>
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<b><span style="color: #f1c232; font-family: "trebuchet ms" , sans-serif;">(Pollastre a la taronja)</span></b><br />
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<span style="font-size: large;"> INGREDIENTES PARA 6 RACIONES</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>4 pechugas de pollo</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>8 naranjas para zumo</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1/4 de pimiento rojo</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>4 ajos</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 huevo</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Maicena</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>4 cucharadas grandes de azúcar</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>5 cucharadas grandes de salsa de soja</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>3 cucharadas grandes de licor de canela</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Vinagre de arroz</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Aceite</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Cebollino</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Semillas de sésamo</b></span><br />
<b style="font-family: times, "times new roman", serif;">Sal</b><br />
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<span style="font-size: x-small;">Tiempo de preparación 50 min</span><span style="font-size: x-small;">utos </span></div>
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<span style="font-size: x-small;">Dificultat: Sencillo</span></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">1.- Marinamos el pollo y lo preparamos</span></i></b><br />
<b style="font-family: Times;"><i><br /></i></b><b style="font-family: Times;"><i> Cortamos las pechugas de pollo a dados. Las ponemos en un bol. Vertemos en el bol 4 cucharadas de salsa de soja, el licor de canela que tenemos y 1 huevo y lo mezclamos todo.</i></b><br />
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<b style="font-family: Times;"><i><br /></i></b>
<b style="font-family: Times;"><i>Lo dejamos reposar mientras preparamos el zumo de las naranjas.</i></b><br />
<b style="font-family: Times;"><i><br /></i></b>
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<b><i><span style="font-family: "times"; font-size: x-large;">2.- Preparamos el zumo</span></i></b></div>
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<b style="font-family: times; text-align: justify;"><i><br /></i></b></div>
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<b style="font-family: times; text-align: justify;"><i>Simplemente exprimimos unas ocho naranjas (si son naranjas con mucho jugo) y reservamos el zumo. Si las naranjas dan poco jugo deberemos exprimir algunas más.</i></b></div>
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<b style="font-family: times; text-align: justify;"><i>(Orientativamente necesitaremos una cantidad de zumo como el que aparece en la foto).</i></b></div>
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<b style="font-family: times; text-align: justify;"><i>Reservamos el zumo.</i></b></div>
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<b style="text-align: justify;"><i><span style="font-family: "times"; font-size: x-large;">3.- Preparamos el rebozado del pollo y freimos</span></i></b><br />
<span style="font-family: "times";"><b><i><br /></i></b></span><span style="font-family: "times";"><b><i>Ahora será el momento de rebozar el pollo que tenemos reservado con maicena. </i></b></span><br />
<span style="font-family: "times";"><b><i>No he puesto una cantidad determinada de maicena porque cada uno utilizará la que necesite para que los trozos de pollo queden completamente rebozados.</i></b></span><br />
<span style="font-family: "times";"><b><i>En el mismo bol donde tenemos el pollo marinando introduciremos la maicena y mezclaremos para que todos los trozos de pollo se impregnen y queden recubiertos.</i></b></span><br />
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<span style="font-family: "times";"><b><i><br /></i></b></span>
<span style="font-family: "times";"><b><i>Acto seguido pondremos abundante aceite en un wok y cuando esté caliente iremos introduciendo y friendo los trozos de pollo.</i></b></span><br />
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<span style="font-family: "times";"><b><i><br /></i></b></span>
<span style="font-family: "times";"><b><i>No podemos ponerlos todos de golpe porque nos saldría una masa de carne pegada. Debemos ir introduciendo de uno en uno los trozos de pollo, friendo y retirando por tandas. Los trozos estarán en el aceite durante 1 minuto (o no tanto). Debemos observar que el rebozado no nos coja un color muy tostado porque se nos va a quemar.</i></b></span><br />
<span style="font-family: "times";"><b><i>Los iremos poniendo en un plato que reservaremos cuando tengamos todos los trozos fritos para utilizar luego.</i></b></span><br />
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<span style="font-family: "times";"><b><i><br /></i></b></span><b style="text-align: justify;"><i><span style="font-family: "times"; font-size: x-large;">4.- Preparamos un poco de pasta de pimiento</span></i></b><br />
<span style="font-family: "times";"><b><i><br /></i></b></span><span style="font-family: "times";"><b><i>En un mortero pondremos 1/4 de pimiento rojo troceado, 2 ajos troceados y una pizca de sal. </i></b></span><br />
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<span style="font-family: "times";"><b><i><br /></i></b></span>
<span style="font-family: "times";"><b><i>Con el mazo del mortero lo iremos chafando hasta que nos queden todos los ingredientes bien machacados y a modo de pasta humeda. Le añadimos una cucharada de vinagre de arroz y lo acabamos de machacar y mezclar.</i></b></span><br />
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<span style="font-family: "times";"><b><i><br /></i></b></span>
<b style="text-align: justify;"><i><span style="font-family: "times"; font-size: x-large;">5.- Vamos con la salsa</span></i></b><br />
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<span style="font-family: "times";"><b><i><br /></i></b></span><span style="font-family: "times";"><b><i>Retiramos el aceite del wok y en el mismo wok, ya sin aceite, ponemos 2 ajos picados y los tenemos al fuego hasta que se doren. </i></b></span><br />
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<span style="font-family: "times";"><b><i><br /></i></b></span>
<span style="font-family: "times";"><b><i>Cuando vemos que se han dorado, con ayuda de un colador para evitar que se nos cuele demasiada pulpa o alguna pepita, vertemos en el wok el zumo de naranja.</i></b></span><br />
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<span style="font-family: "times";"><b><i><br /></i></b></span>
<span style="font-family: "times";"><b><i>Acto seguido le añadimos una cucharada grande de salsa de soja y las 4 cucharadas de azúcar.</i></b></span><br />
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<span style="font-family: "times";"><b><i><br /></i></b></span>
<span style="font-family: "times";"><b><i>Lo mezclamos todo y cuando llegue al punto de ebullición le añadimos la pasta de pimiento rojo y removemos y lo dejamos hirviendo.</i></b></span><br />
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<span style="font-family: "times";"><b><i><br /></i></b></span>
<span style="font-family: "times";"><b><i>En una taza disolvemos 2 cucharadas de maicena en agua. Una vez bien disuelta, mucha atención a los grumos, iremos incorporando la maicena disuelta al zumo de naranja e iremos removiendo sin parar de hacerlo.</i></b></span><br />
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<span style="font-family: "times";"><b><i><br /></i></b></span>
<span style="font-family: "times";"><b><i>Debemos llegar a conseguir que la salsa se espese. (Opcionalemente podemos añadirle unas ralladuras de piel de naranja. Yo no lo hice, pero si quereis podeis hacerlo).</i></b></span><br />
<span style="font-family: "times";"><b><i><br /></i></b></span>
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<span style="font-family: "times";"><b><i><br /></i></b></span>
<b style="text-align: justify;"><i><span style="font-family: "times"; font-size: x-large;">6.- Incorporamos el pollo rebozado</span></i></b><br />
<b style="text-align: justify;"></b><br />
<span style="font-family: "times";"><b><i><br /></i></b></span><span style="font-family: "times";"><b><i>Ahora ya llegamos a los últimos pasos.</i></b></span><br />
<span style="font-family: "times";"><b><i>Debemos dejar que la salsa vuelva a hervir, momento en que le añadiremos los trozos de pollo que deben quedar totalmente cubiertos por la salsa. </i></b></span><br />
<span style="font-family: "times";"><b><i>(Si removeis la carne hacedlo con cuidado para que el rebozado no se desprenda)</i></b></span><br />
<span style="font-family: "times";"><b><i><br /></i></b></span>
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<span style="font-family: "times";"><b><i><br /></i></b></span>
<span style="font-family: "times";"><b><i>Una vez que vuelva a hervir todo el conjunto podremos para el fuego y preprar para servir.</i></b></span><br />
<span style="font-family: "times";"><b><i><br /></i></b></span>
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<b style="text-align: justify;"><i><span style="font-family: "times"; font-size: x-large;"><br /></span></i></b>
<b style="text-align: justify;"><i><span style="font-family: "times"; font-size: x-large;">7.- Servimos</span></i></b><br />
<span style="font-family: "times";"><b><i><br /></i></b></span><span style="font-family: "times";"><b><i>Para servir podremos las raciones en un bol de ración y lo acompañaremos con unos palillors chinos.</i></b></span><br />
<span style="font-family: "times";"><b><i>Una vez en el plato podemos esparcir por encima del pollo unas semillas de sésamo y un poco de cebollino picado. Le dará un toque de color y de sabor inmejorables.</i></b></span><br />
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<b style="font-family: Verdana, sans-serif; text-align: right;"> BON PROFIT</b></div>
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<i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b><br /></b></span></i><i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b>LISTA DE REPRODUCCIÓN MUSICAL DURANTE LA ELABORACIÓN DE LA RECETA</b></span></i><br />
<i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b><br /></b></span></i>
<i><span style="color: blue; font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><b>Hoy la lista de reproducción está dedicada al nuevo </b></span></i><br />
<i><span style="color: blue; font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><b>Premio Nóbel de Literatura, Mr. Bob Dylan.</b></span></i><br />
<i><span style="color: blue; font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><b>Vaya desde aquí mi total reconocimeinto y admiración con </b></span></i><br />
<i><span style="color: blue; font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><b>este pequeño e insignificante homenaje.</b></span></i><br />
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<span style="font-family: "times"; font-size: large;"><b>Bob Dylan - <a href="https://www.youtube.com/watch?v=1FOlV1EYxmg" target="_blank">Hurricane</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Bob Dylan - <a href="https://www.youtube.com/watch?v=ymmRnKaTEr8" target="_blank">Just Like a Woman</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Bob Dylan - <a href="https://www.youtube.com/watch?v=PYF8Y47qZQY" target="_blank">Mr. Tabourine Man</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Bob Dylan - <a href="https://www.youtube.com/watch?v=rnKbImRPhTE" target="_blank">Knockin' on Heaven's Door</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Bob Dylan - <a href="https://www.youtube.com/watch?v=dxLMr784l0Q" target="_blank">Like a Rollin' Stone</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Bob Dylan - <a href="https://www.youtube.com/watch?v=0RPkJeziNyI&list=RD7JBHyE18L3o&index=7" target="_blank">Thunder on the Mountain</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Bob Dylan - <a href="https://www.youtube.com/watch?v=u-Y3KfJs6T0" target="_blank">Don't Think Twice It's All Right</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Bob Dylan - <a href="https://www.youtube.com/watch?v=Q_0yaRVLeJ8" target="_blank">I Want You</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Bob Dylan - <a href="https://www.youtube.com/watch?v=QqvUz0HrNKY" target="_blank">The Times They Are A-Changin'</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Bob Dylan - <a href="https://www.youtube.com/watch?v=Go2jbER0wk0" target="_blank">Lay Lady Lay</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Bob Dylan - <a href="https://www.youtube.com/watch?v=vWwgrjjIMXA" target="_blank">Blowin' in the Wind</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Bob Dylan - <a href="https://www.youtube.com/watch?v=1inL6s1htio" target="_blank">Don't Look Back</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Bob Dylan - <a href="https://www.youtube.com/watch?v=7JBHyE18L3o" target="_blank">Not Dark Yet</a></b></span><br />
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<span style="font-family: "times"; font-size: large;"><b><a href="https://open.spotify.com/user/cookingmusic/playlist/0MOxjWNTn95KspoW4iHJYK" target="_blank">Spotify Playlist</a></b></span>
<span style="font-family: "times"; font-size: large;"><b><br /></b></span>
<span style="font-family: "times"; font-size: large;"><b><a href="https://www.youtube.com/playlist?list=PLQSp4YFflmON8PSqT0R__13XGuHff-DVr" target="_blank">Youtube Playlist</a></b></span><br />
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CookingMusichttp://www.blogger.com/profile/14070930547657480176noreply@blogger.com3tag:blogger.com,1999:blog-2479675909849036341.post-24862365711197098872016-10-12T13:11:00.000-07:002016-10-12T13:11:19.421-07:00WRAPS DE AGUACATE Y SALMÓN AHUMADO<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: red;"><span class="hps"><b>(</b></span></span></span><b><span style="color: red; font-family: "trebuchet ms" , sans-serif;">Wraps avocado and smoked salmon)</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: lime;"><span class="hps"><span class="hps"><b>(</b></span></span></span></span><span style="color: lime; font-family: "trebuchet ms" , sans-serif;"><b>Wraps avocat et saumon fumé)</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span class="hps"><span class="hps"><span class="hps"><b>(</b></span></span></span></span></span><b><span style="color: blue; font-family: "trebuchet ms" , sans-serif;">Avvolge avocado e salmone affumicato)</span></b></div>
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<b><span style="color: magenta; font-family: "trebuchet ms" , sans-serif;">(Wraps Avocado und geräuchertem Lachs)</span></b></div>
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<b><span style="color: #f1c232; font-family: "trebuchet ms" , sans-serif;">(Wraps d'alvocat i salmó fumat)</span></b><br />
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<span style="font-size: large;"> INGREDIENTES PARA 12 PORCIONES</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>4 tortitas de maiz</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 aguacate grande (o 2 pequeños)</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>Salmón ahumado (unos 200 - 250 gramos)</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1/2 cebolla</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>2 pepinillos en vinagre (grandes)</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>2 chucharadas de queso cremoso para untar</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>1 cucharada de eneldo seco</b></span><br />
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<span style="font-size: x-small;">Tiempo de preparación 15 min</span><span style="font-size: x-small;">utos </span></div>
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<span style="font-size: x-small;">Dificultat: Sencillo</span></div>
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<b><i><span style="font-family: "times"; font-size: x-large;">1.- Cortamos y mezclamos los ingredientes</span></i></b><br />
<b style="font-family: Times;"><i><br /></i></b><b style="font-family: Times;"><i> Cortamos la cebolla muy finita y la introducimos en un bol. Cortamos también en trozos pequeños los pepinillos y los añadimos a la cebolla.</i></b><br />
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<b style="font-family: Times;"><i><br /></i></b>
<span style="font-family: times;"><b><i>Seguidamente pelamos y troceamos los aguates y también los llevamos al bol. Seguidamente le añadieremos las dos cucharadas de queso cremoso (tipo Philadelphia) y el lomo de salmón ahumado troceado en dados pequeños.</i></b></span><br />
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<span style="font-family: times;"><b><i><br /></i></b></span>
<span style="font-family: times;"><b><i>Ahora, con ayuda de un tenedor vamos a machacar y mezclar todos los ingredientes.</i></b></span><br />
<b style="font-family: times;"><i>Una vez lo tenemos todo amasado, añadimos la cucharada de eneldo seco y lo acabamos de mezclar y amasar con la ayuda del mismo tenedor.</i></b><br />
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<b style="font-family: times;"><i>Ahora reservamos la mezcla.</i></b><br />
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<b><i><span style="font-family: "times"; font-size: x-large;">2.- Preparamos los wraps</span></i></b></div>
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<b style="font-family: times; text-align: justify;"><i>Deberemos calentar las tortitas de maiz para que estén calientes y sean más manejables a la hora de preprar el final del plato.</i></b></div>
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<span style="font-family: times;"><b><i>Los podemos calentar en el microondas (todos juntos, durante 30 segundos a la máxima potencia) o de uno en uno en una sartén al fuego.</i></b></span></div>
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<span style="font-family: times;"><b><i><br /></i></b></span></div>
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<span style="font-family: times;"><b><i>Ahora deberemos coger las tortitas calientes y de una en una los rellenamos, las enrollamos, las aseguramos con palillos y cortamos la tortita en trozos. Podemos descartar las puntas de la tortita que no habrán quedado rellenas.</i></b></span></div>
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<b style="text-align: justify;"><i><span style="font-family: "times"; font-size: x-large;">3.- Servimos</span></i></b><br />
<span style="font-family: "times";"><b><i><br /></i></b></span><span style="font-family: "times";"><b><i>Vamos a servir los trozos de tortita de maiz rellenos tal cual los vamos cortando y colocados en un plato para llevar a la mesa.</i></b></span><br />
<span style="font-family: "times";"><b><i>A partir de ahí podemos servirlos tal cual o podemos acompañarlo de algun tipo de salsa, sobretodo picante.</i></b></span><br />
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<b style="font-family: Verdana, sans-serif; text-align: right;"> BON PROFIT</b></div>
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<i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b><br /></b></span></i><i><span style="color: #e06666; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b>LISTA DE REPRODUCCIÓN MUSICAL DURANTE LA ELABORACIÓN DE LA RECETA</b></span></i><br />
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<span style="font-family: "times"; font-size: large;"><b>L.A. - <a href="https://www.youtube.com/watch?v=3MUfumQD1k0" target="_blank">Stop the Clocks</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Supersubmarina - <a href="https://www.youtube.com/watch?v=_xuMTJlVK74" target="_blank">Puta Vida</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>Steve Miller Band - <a href="https://www.youtube.com/watch?v=QkrLmeeCrhY" target="_blank">Serenade</a></b></span><br />
<span style="font-family: "times"; font-size: large;"><b>The Beatles - <a href="https://www.youtube.com/watch?v=SLK9owh9Ysc" target="_blank">Money</a></b></span></div>
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