tag:blogger.com,1999:blog-74433436313912523502024-03-05T10:55:05.376+01:00Recetas IlustradasRecetas de cocina con autoría
para hacerlas
comentarlas
probarlas
comerlas
y saborearlas
con alegría
¡Buen provecho!!Xanahttp://www.blogger.com/profile/17206205499766971127noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-7443343631391252350.post-62001039305378322172013-10-20T17:43:00.000+01:002013-10-20T18:04:10.593+01:00Platos típicos de sidrería asturiana<u>HÍGADO DE TERNERA ENCEBOLLADO</u><br />
<u><br /></u>
1/2 kg de hígado de ternera.<br />
6 dientes de ajo<br />
1 cebolla grande<br />
vino blanco<br />
Una pizca de romero<br />
Sal<br />
Aceite de oliva<br />
Un vasito de caldo o agua.<br />
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Comprar el hígado en filetes gruesos y a partir de ahí cortarlo en daditos.<br />
Adobar con los ajos picados muy menudos (sin sal)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs8yp7rTHoGMnerNeIvvp0QS8csybUB9nbxI69nQzPaP9LBOM6VTjpPlSbdTTYQhj2FgJkFUoB4i6Mp9TKrADvoDx5Hsvh8DDn0J0M7hEBL4N4_3NQE9Rd8t9pw1RP5xqwXj4JjgPpMHI/s1600/IMG_20131002_135155.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs8yp7rTHoGMnerNeIvvp0QS8csybUB9nbxI69nQzPaP9LBOM6VTjpPlSbdTTYQhj2FgJkFUoB4i6Mp9TKrADvoDx5Hsvh8DDn0J0M7hEBL4N4_3NQE9Rd8t9pw1RP5xqwXj4JjgPpMHI/s1600/IMG_20131002_135155.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs8yp7rTHoGMnerNeIvvp0QS8csybUB9nbxI69nQzPaP9LBOM6VTjpPlSbdTTYQhj2FgJkFUoB4i6Mp9TKrADvoDx5Hsvh8DDn0J0M7hEBL4N4_3NQE9Rd8t9pw1RP5xqwXj4JjgPpMHI/s320/IMG_20131002_135155.jpg" width="320" /></a></div>
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Echar en la sartén aceite suficiente para que cubra el fondo y un poco más.</div>
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Freir a fuego vivo cuidando que dore pero sin quemar.</div>
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Retirar de la sarten y añadir la cebolla picada. Es conveniente tenerla ya picada de antemano.</div>
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Pochar.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh57R8_tlX0A-wbTjOnLXQTeB58sXG9MHFyw6IsHFX2PEmENDIiJSZxGlIIYIUan7nVP4PAO96OBKthJOhia-57jNnM3Jm_TZMphfV0kH-tm4h-hNr09imFcnxjNgm5f3JUKv2rgQtT6so/s1600/IMG_20131002_135716.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh57R8_tlX0A-wbTjOnLXQTeB58sXG9MHFyw6IsHFX2PEmENDIiJSZxGlIIYIUan7nVP4PAO96OBKthJOhia-57jNnM3Jm_TZMphfV0kH-tm4h-hNr09imFcnxjNgm5f3JUKv2rgQtT6so/s320/IMG_20131002_135716.jpg" width="320" /></a></div>
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Añadir el hígado ya frito y mezclar bien durante unos 3 minutos.</div>
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Añadir un chorro generoso de vino blanco y dejar evaporar el alcohol.</div>
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En este punto le ponemos el vasito de agua o caldo, la pizca de romero y la sal.</div>
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El motivo de ponerle la sal al final casi es para que no quede duro y mucho mas jugoso.</div>
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Dejar cocer unos 15 minutos revolviendo de vez en cuando y listo para servir.</div>
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Hay quien le gusta con un punto picante, en este caso se le ponen un par de guindillas o pimentón al mezclar con la cebolla y justo antes de añadirle el vino blanco.</div>
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Xanahttp://www.blogger.com/profile/17206205499766971127noreply@blogger.com0tag:blogger.com,1999:blog-7443343631391252350.post-12595235220424913522013-09-25T16:51:00.001+01:002013-09-25T16:51:50.443+01:00CHIMICHURRI<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKtrKJFw2G6zp6ch5YiyoavSZJIyBi2-5zHZhjDxnzXEIZEkAiszhQfVmrdZ0SNLbphgJDffk8bodFyAtaER_ZqoxBKPNwfuKQoMibKkmRLBFjtYoVP07gGnSnypml1bVOP8sNTfJU0w/s1600/5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKtrKJFw2G6zp6ch5YiyoavSZJIyBi2-5zHZhjDxnzXEIZEkAiszhQfVmrdZ0SNLbphgJDffk8bodFyAtaER_ZqoxBKPNwfuKQoMibKkmRLBFjtYoVP07gGnSnypml1bVOP8sNTfJU0w/s320/5.jpg" width="240" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Salsa tradicional para asados a la brasa o simplemente un filete de cualquier carne a la plancha.</span><br />
<span style="font-size: large;">Se sirve siempre en asadores para acompañar las carnes.</span><br />
<span style="font-size: large;">Las mejores son originales de Argentina y Uruguay.</span><br />
<span style="font-size: large;">Se conserva varios días en la nevera.</span><br />
<span style="font-size: large;">En Asturias la hacemos así: </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">UTENSILIOS:</span><br />
<span style="font-size: large;">Un tarro vacío como de 250 cc de boca ancha</span><br />
<span style="font-size: large;">(Aquí pusimos uno de tomate Solís)</span><br />
<span style="font-size: large;">Picadora </span><br />
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<span style="font-size: large;">INGREDIENTES:</span><br />
<span style="font-size: large;"><u>Frescos</u></span><br />
<span style="font-size: large;">1 diente de ajo</span><br />
<span style="font-size: large;">1/2 cebolla pequeña</span><br />
<span style="font-size: large;">pimiento rojo un trocito</span><br />
<span style="font-size: large;">pimiento verde un trocito (ver foto)</span><br />
<span style="font-size: large;">3 hojas de menta </span><br />
<span style="font-size: large;">perejil</span><br />
<span style="font-size: large;"><u>Líquidos</u></span><br />
<span style="font-size: large;">1 copita ( de las de ·fino) de vinagre de cava</span><br />
<span style="font-size: large;">1 copita de vino blanco muy seco</span><br />
<span style="font-size: large;">1 copita de aceite de oliva virgen extra</span><br />
<span style="font-size: large;">1 curaradita de salsa tabasco</span><br />
<span style="font-size: large;"><u>Especias</u></span><br />
<span style="font-size: large;">1/3 de cucharadita de moka de </span><br />
<span style="font-size: large;">Romero, </span><span style="font-size: large;">orégano, tomillo, laurel, pimienta negra y eneldo.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-yVk4EG2gl1FSboUPUjWmxFKkT51WCIbbXt_ViIqEiHs2HfehEoE_UONK9mwiOKdX-McjtHo50fHf4MK_KJTb0LLN0-S_zG0iB50tFfAEi0eQ8duV4nojQ2bWVWou-_3x4Pme_-R-y6c/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-yVk4EG2gl1FSboUPUjWmxFKkT51WCIbbXt_ViIqEiHs2HfehEoE_UONK9mwiOKdX-McjtHo50fHf4MK_KJTb0LLN0-S_zG0iB50tFfAEi0eQ8duV4nojQ2bWVWou-_3x4Pme_-R-y6c/s400/1.jpg" width="400" /></a></div>
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<span style="font-size: large;">PREPARACIÓN:</span><br />
<span style="font-size: large;">Picar los frescos en la picadora muy menudos. </span><br />
<span style="font-size: large;">Añadir las especias y los líquidos.</span><br />
<span style="font-size: large;">Cerrar el frasco y agitar para mezclar bien.</span><br />
<span style="font-size: large;">Guardar en la nevera</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikOR7Kgpf8L0REYgt1Uz8Rxz3OMfM5Oxv_HdUrGPtzgbLUyIM9UABTdigI4zHy0uY3x-kEZU1ELV1zMoJiUtEBsoAKoGpoKbyemUGO_tmgXQlZ200xpqqg5ESIpgSfXuq2wwXCW3Qqoxs/s1600/CHIMICHURRI.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikOR7Kgpf8L0REYgt1Uz8Rxz3OMfM5Oxv_HdUrGPtzgbLUyIM9UABTdigI4zHy0uY3x-kEZU1ELV1zMoJiUtEBsoAKoGpoKbyemUGO_tmgXQlZ200xpqqg5ESIpgSfXuq2wwXCW3Qqoxs/s400/CHIMICHURRI.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7xLCpyx0r9wmJfsXBXeo4YMygAqMiQ73aSlCsTxrx-y9DVJA2YMDI5crzrgfKFzq7X9bsceDN44RpgSakx_lSaxOYOnVunQptA_RSBNRb4rxECRfCvEGkyvrJ0k8k6UQOCiNdOYIM368/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7xLCpyx0r9wmJfsXBXeo4YMygAqMiQ73aSlCsTxrx-y9DVJA2YMDI5crzrgfKFzq7X9bsceDN44RpgSakx_lSaxOYOnVunQptA_RSBNRb4rxECRfCvEGkyvrJ0k8k6UQOCiNdOYIM368/s640/7.jpg" width="640" /></a></div>
<br />Xanahttp://www.blogger.com/profile/17206205499766971127noreply@blogger.com3tag:blogger.com,1999:blog-7443343631391252350.post-55320444773915851022013-08-13T18:35:00.002+01:002013-08-13T18:38:02.723+01:00Fritos de Pixín<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSeN4d-HGz7aIk74Ya7Xh7cBUJU-FUDdkJAO0r4NS8kBIrXd4JzaU2PrOpBV-mFug0hIxEQGAYr0K2k7zdWHDwBDtxgYdEjoFqc8lc8zgDG2jImNbCgPWBK2TAS-2w625LumkpxZlcSzA/s1600/Rape+o+pix%C3%ADn.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSeN4d-HGz7aIk74Ya7Xh7cBUJU-FUDdkJAO0r4NS8kBIrXd4JzaU2PrOpBV-mFug0hIxEQGAYr0K2k7zdWHDwBDtxgYdEjoFqc8lc8zgDG2jImNbCgPWBK2TAS-2w625LumkpxZlcSzA/s200/Rape+o+pix%C3%ADn.jpg" width="200" /></a></div>
<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">Rape, pez sapo, buldroi, xuliana o zapo son algunos de sus nombres.</span></span><br />
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<b style="font-family: Verdana, sans-serif; text-align: right;"><br /></b>
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<b style="font-family: Verdana, sans-serif; text-align: right;"><br /></b>
<b style="font-family: Verdana, sans-serif; text-align: right;">Ingredientes:</b><br />
<b style="font-family: Verdana, sans-serif; text-align: right;">1/2 kg de pixín, 2 dientes de ajo, perejil, sal, y aceite de oliva.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS9s-67wfIgPkFwRb-QgQZ-vP9DlbIhcwCn_SzUCfYf_Bg8RBrnk2tpjOM70c_KXCmvm-K4f4CGKMoZW45Ig25U-DehI-2HOZYDgKFP0F168oeR23AUzBgUH5l1T7604OPJeMaXefPlAs/s1600/GEDC0035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS9s-67wfIgPkFwRb-QgQZ-vP9DlbIhcwCn_SzUCfYf_Bg8RBrnk2tpjOM70c_KXCmvm-K4f4CGKMoZW45Ig25U-DehI-2HOZYDgKFP0F168oeR23AUzBgUH5l1T7604OPJeMaXefPlAs/s200/GEDC0035.JPG" width="200" /></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZ5XWnPB-bFdJO3yI8q1TAEE7S2HlgP6DZLWrDi60rVjJwCG5Thy6Cc9VV75JqTD1_8WPQY09MrI_vBvnnRgyUBlGTzf0i7cQ2s6sgRKCppMQJOOpRm8GyADREtaRZweYGUpqeOjqpEc/s1600/GEDC0039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZ5XWnPB-bFdJO3yI8q1TAEE7S2HlgP6DZLWrDi60rVjJwCG5Thy6Cc9VV75JqTD1_8WPQY09MrI_vBvnnRgyUBlGTzf0i7cQ2s6sgRKCppMQJOOpRm8GyADREtaRZweYGUpqeOjqpEc/s320/GEDC0039.JPG" width="320" /></a></div>
<h2 style="text-align: center;">
<b><span style="font-size: large;"><u>Pasta para fritos o tempura a la asturiana</u></span></b></h2>
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<span style="font-size: large;">Harina, sal y una cucharada de postre de levadura química.</span></div>
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<span style="font-size: large;">Se mezcla en seco y se le añade agua de sel o agua con gas hasta formar una pasta espesa pero manejable que se revuelve bien para que no queden grumos.</span></div>
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<span style="font-size: large;">Si los queremos muy crujientes le añadimos antes de freir un poco de agua.</span></div>
<h2 style="text-align: center;">
<span style="font-size: large;">Preparación</span></h2>
<div style="text-align: justify;">
<span style="font-size: large;">Cortar en tacos y adobar con los ajos el perejil y la sal y dejar reposar unas horas en la nevera o mejor de un día para otro.</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Calentar el aceite abundante, rebozar cogiendo los trozos con las pinzas si deseamos la pasta fina y con cuchara si los queremos mas inflados.</span></div>
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Xanahttp://www.blogger.com/profile/17206205499766971127noreply@blogger.com1tag:blogger.com,1999:blog-7443343631391252350.post-44617543481842420542013-05-16T16:00:00.000+01:002013-08-13T12:45:22.051+01:00Bogavante a la vinagreta<div style="text-align: justify;">
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<span style="background-color: #f8f8f8; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; font-weight: bold; line-height: 18px; text-align: -webkit-center;">INGREDIENTES: </span><br />
<span style="background-color: #f8f8f8; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; font-weight: bold; line-height: 18px; text-align: -webkit-center;">1 Bogavante de 600 gr. aprox. </span><br />
<span style="background-color: #f8f8f8; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; font-weight: bold; line-height: 18px; text-align: -webkit-center;">2 Huevos cocidos </span><br />
<span style="background-color: #f8f8f8; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; font-weight: bold; line-height: 18px; text-align: -webkit-center;">Vinagreta suave </span><br />
<span style="background-color: #f8f8f8; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; font-weight: bold; line-height: 18px; text-align: -webkit-center;"><br /></span></div>
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<span style="background-color: #f8f8f8; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; font-weight: bold; line-height: 18px; text-align: -webkit-center;">PREPARACIÓN: </span><br />
<span style="background-color: #f8f8f8; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; font-weight: bold; line-height: 18px; text-align: -webkit-center;">Cocer el bogavante en abundante agua fría con sal y hervir durante 10 min. </span><br />
<span style="background-color: #f8f8f8; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; font-weight: bold; line-height: 18px; text-align: -webkit-center;">Enfriar y reservar </span></div>
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<span style="background-color: #f8f8f8; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; font-weight: bold; line-height: 18px; text-align: -webkit-center;">Vinagreta:</span></div>
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<img height="512" src="http://s3.subirimagenes.com:81/otros/previo/thump_7079888bogavante2.jpg" width="640" /></div>
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<span style="background-color: #f8f8f8; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; font-weight: bold; line-height: 18px; text-align: -webkit-center;">Picar los ingredientes de la vinagreta en la tabla (excepto los huevos cocidos) muy finos y añadirle </span><br />
<span style="background-color: #f8f8f8; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; font-weight: bold; line-height: 18px; text-align: -webkit-center;">5 cucharadas de aceite de oliva suave y </span><br />
<span style="background-color: #f8f8f8; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; font-weight: bold; line-height: 18px; text-align: -webkit-center;">5 cucharadas de vinagre de manzana </span><br />
<span style="background-color: #f8f8f8; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; font-weight: bold; line-height: 18px; text-align: -webkit-center;">Revolver </span></div>
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<img height="326" src="http://s3.subirimagenes.com:81/privadas/previo/thump_1654723vinagreta.jpg" width="400" /> </div>
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<span style="background-color: #f8f8f8; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; font-weight: bold; line-height: 18px; text-align: -webkit-center;">En una fuente o plato hacer un lecho con los dos huevos cocidos picados en trozos grandes y añadir la mitad de la vinagreta. </span><br />
<span style="background-color: #f8f8f8; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; font-weight: bold; line-height: 18px; text-align: -webkit-center;">Filetear el bogavante y terminar con el resto de la vinagreta.</span></div>
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Xanahttp://www.blogger.com/profile/17206205499766971127noreply@blogger.com0tag:blogger.com,1999:blog-7443343631391252350.post-12451096689669027822011-10-28T18:15:00.000+01:002011-10-28T18:15:39.753+01:00Lacón y compañía<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3OJDlFXOveSruFZYsyr5psy6hyoyx6ZyY38J1tuuR9phb7KD79Qyrzq4K9RmNIYBR7reMM3sp_e3SdQwCYP9SnbL08mJXCoTUQwEkHBEsXIaK9SwJqLhS_IdFyWvnSK-JZJ24oOa53M/s1600/Gallego+copia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3OJDlFXOveSruFZYsyr5psy6hyoyx6ZyY38J1tuuR9phb7KD79Qyrzq4K9RmNIYBR7reMM3sp_e3SdQwCYP9SnbL08mJXCoTUQwEkHBEsXIaK9SwJqLhS_IdFyWvnSK-JZJ24oOa53M/s320/Gallego+copia.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">Lacón</span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">Embutidos- chorizo y longaniza.</span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">Verdura: Grelos o nabizas.</span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">Patatas</span></b></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #0b5394;"><b>Desalar el lacón en agua abundante durante 24 horas y cocer según tamaño de la pieza. Unas dos horas por kg, o en olla exprés 3/4 de hora.</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #0b5394;"><b>En olla aparte cocer los chorizos y longaniza una hora.</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #0b5394;"><b>En el agua del lacón se cuecen las patatas también llamadas cachelos y en el agua de los embutidos la verdura.</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioPiCNacjkqMf-BwgUkas6cBlg_2OBbaN9Y9syH_2Fs9b_xzCqWyFfVnbTRpA2Dw44CVvhBkDZoiNi7sPTojJuURglt4r1IgrhzakF9JX_Y7l7peIEohwIFACkfho7hWRqos9emAIIO6c/s1600/gallego2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioPiCNacjkqMf-BwgUkas6cBlg_2OBbaN9Y9syH_2Fs9b_xzCqWyFfVnbTRpA2Dw44CVvhBkDZoiNi7sPTojJuURglt4r1IgrhzakF9JX_Y7l7peIEohwIFACkfho7hWRqos9emAIIO6c/s320/gallego2.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: large;"><b>Es un plato muy popular en el occidente Astur y también en Galicia.</b></span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Xanahttp://www.blogger.com/profile/17206205499766971127noreply@blogger.com0tag:blogger.com,1999:blog-7443343631391252350.post-33964949820243103992011-06-17T08:09:00.001+01:002011-06-17T15:06:28.439+01:00Sopa de pescado avilesina<b>INGREDIENTES</b><br />
1 Pixin (rape) de 1,5 kg<br />
2 Andaricas (nécoras)<br />
200 gr almejas (variedad babosa)<br />
Gambas y langostinos<br />
1 Cebolla<br />
1 Ajo puerro<br />
1 Pimiento morrón<br />
Una rebanada de pan de molde integral<br />
Aceite de oliva<br />
Vino blanco o sidra<br />
Pimentón<br />
Sal<br />
<b>PREPARACIÓN</b><br />
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En una olla amplia cocer durante 3/4 de hora el pescado, mariscos, cebolla, ajo puerro y perejil, junto con un chorrito de vino blanco o sidra, otro de aceite, una cucharada de pimentón y la sal.<br />
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</div>Xanahttp://www.blogger.com/profile/17206205499766971127noreply@blogger.com0tag:blogger.com,1999:blog-7443343631391252350.post-74677450524176555352011-04-10T18:48:00.001+01:002011-04-10T19:59:03.321+01:00ENSALADILLA DE CENTOLLO<b><span class="Apple-style-span" style="color: #660000;">INGREDIENTES:</span></b><br />
<span class="Apple-style-span" style="color: #990000;">Centollo de 1kg .</span><br />
<span class="Apple-style-span" style="color: #990000;">Cebolla</span><br />
<div style="text-align: left;"><span class="Apple-style-span" style="color: #990000;">Lechuga</span></div><span class="Apple-style-span" style="color: #990000;">2 huevos cocidos</span><br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG4eyJMWcRe1BxzHJbiclQJVHBf3HcHsV8pIUgbGMBnEgAyzRWy3MEkcmjwBgfZZEZ6CTUXVp7EQZgAICTkHcpaQuPTHuXAzg6LLC6u-c3uygwo0wEMf5T_aAKcQjSC9JKiIr0oRKs3Yo/s1600/P080311_20.180001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG4eyJMWcRe1BxzHJbiclQJVHBf3HcHsV8pIUgbGMBnEgAyzRWy3MEkcmjwBgfZZEZ6CTUXVp7EQZgAICTkHcpaQuPTHuXAzg6LLC6u-c3uygwo0wEMf5T_aAKcQjSC9JKiIr0oRKs3Yo/s320/P080311_20.180001.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="color: #990000;">El centollo cocido con sal abundante y desmenuzado. Son 20 minutos por kg desde que empieza a hervir y un poco más para que se desprenda la carne sin dificultad una vez frío.</span></b></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhglSeCqOzZMWDIwFRiom4314wtsuKoXIjt6G6DFNy4m4Cl12QYAHqEmQpsvrIlztUhgJjsyTMYZTZbHp4tVxbqB-rZ3A2Hen1j0u7hFa9dFQ0vabpIMrOTfyza91EElUQqhtquURmOo1A/s1600/P080311_20.240001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhglSeCqOzZMWDIwFRiom4314wtsuKoXIjt6G6DFNy4m4Cl12QYAHqEmQpsvrIlztUhgJjsyTMYZTZbHp4tVxbqB-rZ3A2Hen1j0u7hFa9dFQ0vabpIMrOTfyza91EElUQqhtquURmOo1A/s320/P080311_20.240001.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="color: #990000;">Se pican los ingredientes en la tabla y se añaden a la carne del centollo</span></b></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6FFB7BZ2LbKk7wphAxMpDRztd7hsl0IrleUKTHSYy9HLN_NRn1hM6wxT1hyphenhypheneXcqbWr9K-eqHKpred5uBczhPGNWAedou__yfh2T8-woiZI_MGUFYjusSYJBduGMc0BOMwOvD_kRZrQ08/s1600/P080311_20.250001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6FFB7BZ2LbKk7wphAxMpDRztd7hsl0IrleUKTHSYy9HLN_NRn1hM6wxT1hyphenhypheneXcqbWr9K-eqHKpred5uBczhPGNWAedou__yfh2T8-woiZI_MGUFYjusSYJBduGMc0BOMwOvD_kRZrQ08/s320/P080311_20.250001.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="color: #990000;">Aparte se prepara la salsa :</span></b></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #990000;"><b>2 cucharadas soperas de mayonesa</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #990000;"><b>1 cucharada de ketchup</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #990000;"><b></b></span><span class="Apple-style-span" style="color: #990000;"><b>1 cucharadita de postre de Whisky</b></span></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrH2P1O-6tojfMIKij9fd7mOJSasL_0nefYQxPmtUuxC3Jj-k_kU_j5XoeNAaTZjd-WGNl7g9FfjSQhxcnC_hlXyNVjGudcS-WLCNQyEtKSN2mxJKnvVD01eYx9paVbfGf0lETZ8sxxvQ/s1600/P080311_20.290001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrH2P1O-6tojfMIKij9fd7mOJSasL_0nefYQxPmtUuxC3Jj-k_kU_j5XoeNAaTZjd-WGNl7g9FfjSQhxcnC_hlXyNVjGudcS-WLCNQyEtKSN2mxJKnvVD01eYx9paVbfGf0lETZ8sxxvQ/s200/P080311_20.290001.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFitscQOYP3d5eAsPDV0Iaaa0-oRFRmwSIyan4LwQljDGk3R9urTxu1WJbDiPeBRv-Mb2Gc2aQJEZUH7h9yaYk6ci_gCBjegookixuxKDPQaHNw0XHdjI1gYJECrSBhw3JbjGb016Pgjs/s1600/P080311_20.310001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFitscQOYP3d5eAsPDV0Iaaa0-oRFRmwSIyan4LwQljDGk3R9urTxu1WJbDiPeBRv-Mb2Gc2aQJEZUH7h9yaYk6ci_gCBjegookixuxKDPQaHNw0XHdjI1gYJECrSBhw3JbjGb016Pgjs/s200/P080311_20.310001.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #990000;"><b>Se mezcla todo bien</b></span></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikaXS6GYffZ6pmr04Wl09McX49RTL7-7lKT636n3gnO7dUM0YkbZrTYZEF5Cx5t4SxQOAnK1gG8BDyO_LJTkrPZf6yGWyNAxHzlJlWuXapT3hB9ZyeKzZkiWcTxwloxyxuZoH0O-F8Sf8/s1600/P080311_20.310002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikaXS6GYffZ6pmr04Wl09McX49RTL7-7lKT636n3gnO7dUM0YkbZrTYZEF5Cx5t4SxQOAnK1gG8BDyO_LJTkrPZf6yGWyNAxHzlJlWuXapT3hB9ZyeKzZkiWcTxwloxyxuZoH0O-F8Sf8/s200/P080311_20.310002.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Lve6uCTC0Aayuh5-sx0w_xgfmoiUkWYweWRyLJ0XMvalJlhVcr4KvYbSo3HMKJbwyrTfn1WFozq33ef4jYBFKEXo43eZeyhJPOUwJIqNTiVxaR2YqsjoDNnIqOKJYOARq5HwHjUlHtQ/s1600/P080311_20.340001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Lve6uCTC0Aayuh5-sx0w_xgfmoiUkWYweWRyLJ0XMvalJlhVcr4KvYbSo3HMKJbwyrTfn1WFozq33ef4jYBFKEXo43eZeyhJPOUwJIqNTiVxaR2YqsjoDNnIqOKJYOARq5HwHjUlHtQ/s200/P080311_20.340001.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #990000;"><b><br />
</b></span></div><span class="Apple-style-span" style="color: #990000;">Y se refrigera como mínimo una hora antes de servir al gusto y la imaginación .</span><br />
<span class="Apple-style-span" style="color: #990000;">Sola, acompañada de lechuga, sobre hojaldre etc</span><br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBcSEAomwq36pCd-fvtVWgGFg1EqqrTb0V9bcwu6RE0zOLeGtjxff-n7lAneMmxKJkh7GFy2avV6lhwy1O3VKRqvUaan4uxFMJ03Tl6Di_UYPUrQwOOTUwdWXRptU0ALCMjNAL7OcNOTw/s1600/P090311_15.130001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="102" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBcSEAomwq36pCd-fvtVWgGFg1EqqrTb0V9bcwu6RE0zOLeGtjxff-n7lAneMmxKJkh7GFy2avV6lhwy1O3VKRqvUaan4uxFMJ03Tl6Di_UYPUrQwOOTUwdWXRptU0ALCMjNAL7OcNOTw/s200/P090311_15.130001.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXmaIZQrdd47NlDsMJ3a50YjpCAz9ZCFC0fT0j1tsQtOv0yHBIqViOBtn8AQoDNsD3R0b4lVFXyqs_ncIYohZewq4tMk6abeya4D90VN1IhQpAE8Dp1Gz2czk5SRdXDSOQDkZd073R6Gs/s1600/P080311_20.380001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXmaIZQrdd47NlDsMJ3a50YjpCAz9ZCFC0fT0j1tsQtOv0yHBIqViOBtn8AQoDNsD3R0b4lVFXyqs_ncIYohZewq4tMk6abeya4D90VN1IhQpAE8Dp1Gz2czk5SRdXDSOQDkZd073R6Gs/s200/P080311_20.380001.JPG" width="200" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkQ5ScpMH5gsxbzE5My6te0tAlFPxp1HwA6le9e7BRFUab4P95YU-75q-hFfA1TF2u4v7eAXRik1YAXHhDgMuo87I20ZlX7B8Ss3Ag0N0zh7jokJuw0ydhhKylAxZaCtA4mdwRYfaNPlk/s1600/P080311_21.140001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkQ5ScpMH5gsxbzE5My6te0tAlFPxp1HwA6le9e7BRFUab4P95YU-75q-hFfA1TF2u4v7eAXRik1YAXHhDgMuo87I20ZlX7B8Ss3Ag0N0zh7jokJuw0ydhhKylAxZaCtA4mdwRYfaNPlk/s200/P080311_21.140001.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5KesfuPCeFsz99RxI4lAY1cf3wCga5C9kAvdXmUwtt-4rOfKtZh7fYq_c6HUnXEIIDfh6z79EbFOyhyphenhyphenoPKpnchweM1ZwPQX_3J2Tq6NLLby0A8DY4Pk2naAa4fbQwxqLGJzhsdhh1sOw/s1600/P090311_15.140002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5KesfuPCeFsz99RxI4lAY1cf3wCga5C9kAvdXmUwtt-4rOfKtZh7fYq_c6HUnXEIIDfh6z79EbFOyhyphenhyphenoPKpnchweM1ZwPQX_3J2Tq6NLLby0A8DY4Pk2naAa4fbQwxqLGJzhsdhh1sOw/s200/P090311_15.140002.JPG" width="200" /></a></div><span class="Apple-style-span" style="color: #990000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #990000;">COMENTARIOS:</span><br />
<span class="Apple-style-span" style="color: #990000;">Lleva tiempo desmenuzar el centollo, pero si está cocido en su punto menos. Sorprende porque el sabor de la mezcla es exquisito. </span><br />
<span class="Apple-style-span" style="color: #990000;"><br />
</span><br />
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<div style="text-align: left;"><br />
</div>Xanahttp://www.blogger.com/profile/17206205499766971127noreply@blogger.com0tag:blogger.com,1999:blog-7443343631391252350.post-17341450284550156832011-03-22T20:14:00.001+01:002011-03-24T17:31:33.156+01:00CALDO GALLEGOINGREDIENTES:<br />
Hay muchas variaciones en cuanto a los ingredientes, pero los básicos son estos. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDh6y6Po2dJWtuMPwHLwO1dJvLO0Ee9lgG3BGb0w0EjuIeHkxQkuQ89L2pO9UTQo9WqrJ3LzZKnrbDvqhGqzFiCzuHLkiJO20SiM_Z9IWLk9JxWgWKoGaMVO6-7Pr393VFagQcR6BUu10/s1600/P140211_13.170001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDh6y6Po2dJWtuMPwHLwO1dJvLO0Ee9lgG3BGb0w0EjuIeHkxQkuQ89L2pO9UTQo9WqrJ3LzZKnrbDvqhGqzFiCzuHLkiJO20SiM_Z9IWLk9JxWgWKoGaMVO6-7Pr393VFagQcR6BUu10/s320/P140211_13.170001.JPG" width="320" /></a><br />
<br />
Nabizas un buen manojo.<br />
1/4 de kg de fabes<br />
Patatas al gusto (quedará mas espeso o caldoso según la cantidad)<br />
Tocino<br />
Chorizos<br />
Salado de cerdo (Aquí hemos puesto oreja y costilla)<br />
Un hueso de ternera<br />
!/4 de kg de ternera fresca<br />
<br />
PREPARACIÓN:<br />
El día antes se ponen a remojo en agua abundante les fabes y la oreja y costilla salados en recipientes aparte.<br />
Cocer durante una hora todas las carnes con les fabes.<br />
Se espuma al principio y cuando empieza a hervir se tapa parcialmente bajando el fuego sin que deje de hervir suavemente.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKyjALzBQwYEjrSWqTQPb_O-SoHnTIshTyDYbC6mzkZms0BViNJz1n_39epYBjZEhtIHua2I2TCXmFZKCMyE9OEymvpjLfC5nT2d3yu0gtEKKOpFfF8WFZKHJM4aCvMWEBwCEM-eWPJbk/s1600/P150211_12.080001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKyjALzBQwYEjrSWqTQPb_O-SoHnTIshTyDYbC6mzkZms0BViNJz1n_39epYBjZEhtIHua2I2TCXmFZKCMyE9OEymvpjLfC5nT2d3yu0gtEKKOpFfF8WFZKHJM4aCvMWEBwCEM-eWPJbk/s200/P150211_12.080001.JPG" width="200" /></a></div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ0x3PMMGY3jxWms87X6FLMUdm_R8oY-bz_FEQx-ePjsl8lWzN2mqPeV3d-gAuDlWGylwNQfchyphenhyphenUr2HwEgxUUI1mR6HQHAWZXdBDJ_T-EfxcIDROR4GHS4Hgx3mL3kY62ERWm9nfm7kI8/s1600/P150211_12.100001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ0x3PMMGY3jxWms87X6FLMUdm_R8oY-bz_FEQx-ePjsl8lWzN2mqPeV3d-gAuDlWGylwNQfchyphenhyphenUr2HwEgxUUI1mR6HQHAWZXdBDJ_T-EfxcIDROR4GHS4Hgx3mL3kY62ERWm9nfm7kI8/s200/P150211_12.100001.JPG" width="200" /></a><br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhocSoLnKZQVfaPNenzaD-B4C2Ge2k73-rdZdAhsBI935-rwhnOHCJ3Z9Wpjh4zhl5ceGpS4m1zXxHYVyQC3oZJpI4imK9Fv6gqDekvEpOp4PffMdSIEY7sOjPs6tmGii9ZuNVdBPrXqBQ/s1600/P150211_13.100001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhocSoLnKZQVfaPNenzaD-B4C2Ge2k73-rdZdAhsBI935-rwhnOHCJ3Z9Wpjh4zhl5ceGpS4m1zXxHYVyQC3oZJpI4imK9Fv6gqDekvEpOp4PffMdSIEY7sOjPs6tmGii9ZuNVdBPrXqBQ/s200/P150211_13.100001.JPG" width="200" /></a>Se añade la verdura lavada y picada y se cuece todo junto durante media hora mas.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Por último se añaden las patatas picadas y se deja cocer otra media hora mas.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqON3OncWX6AELXQfdcNVk1bsvI2mtYurRgyCR-K7x2MpW_SFDy6l7BBuSykNPGIuxFlS0obIQkOwtTppak8rIbLtwCPQv1ISCmqL8paPBTnMqn7pxD1_1mZghXI2Quu8WUpEduC4AxvQ/s1600/P150211_13.520001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqON3OncWX6AELXQfdcNVk1bsvI2mtYurRgyCR-K7x2MpW_SFDy6l7BBuSykNPGIuxFlS0obIQkOwtTppak8rIbLtwCPQv1ISCmqL8paPBTnMqn7pxD1_1mZghXI2Quu8WUpEduC4AxvQ/s200/P150211_13.520001.JPG" width="200" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div>Probar de sal al final y añadir si hace falta. También un sobre de azafrán.<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Con estas cantidades da para 6 o 7 raciones.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFnEwsvb25b6SxZauZzL48HyJCjm7Jaenvif83U1REbBVC8M_eMGbasOIqkMtxOD9Hhj2aU9ZZZcefsFNCMsTFj5-a-VLudQClxG4cnpRlKG0aZgAG1FInEeb4Jj4eRlnQ-_v22GYw4mU/s1600/P150211_15.060001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFnEwsvb25b6SxZauZzL48HyJCjm7Jaenvif83U1REbBVC8M_eMGbasOIqkMtxOD9Hhj2aU9ZZZcefsFNCMsTFj5-a-VLudQClxG4cnpRlKG0aZgAG1FInEeb4Jj4eRlnQ-_v22GYw4mU/s400/P150211_15.060001.JPG" width="400" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div>Xanahttp://www.blogger.com/profile/17206205499766971127noreply@blogger.com0tag:blogger.com,1999:blog-7443343631391252350.post-979749573771798892010-11-06T18:48:00.002+01:002010-11-07T11:35:01.628+01:00FABADA ASTURIANA<span class="Apple-style-span" style="color: #660000;">FABADA PARA SEIS Y EN PROPORCIÓN:</span><br />
<div>1/2 Kg de fabes de granja</div><div>1/4 Costilla de cerdo salada o lacón</div><div>2 chorizos</div><div>2 morcillas</div><div>200gr de tocino</div><div>2 sobres de azafrán</div><div><span class="Apple-style-span" style="color: #660000;">Preparación:</span></div><div><span class="Apple-style-span" style="color: #660000;">Les fabes y el cerdo salado se echan a remojo y por separado en agua abundante la noche anterior.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzY8llnsW_8Qx5_WSwUZQvFq2zbZEpub8XRaoGz1qbHr-M9M4Bgc5aSV6Lg0b8deab9WnePldMIPtOj8akzZYaHjtZoWism3ulR0kX933W8iOx_R7SoPFhow5JuVLARj69zvgcCXu-nUg/s1600/P311010_10.080001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzY8llnsW_8Qx5_WSwUZQvFq2zbZEpub8XRaoGz1qbHr-M9M4Bgc5aSV6Lg0b8deab9WnePldMIPtOj8akzZYaHjtZoWism3ulR0kX933W8iOx_R7SoPFhow5JuVLARj69zvgcCXu-nUg/s320/P311010_10.080001.JPG" width="320" /></a><br />
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<span class="Apple-style-span" style="color: #660000;">Escurrida el agua después del remojo de 12 horas mínimo, en una tartera, se ponen en primer lugar los embutidos, y se cubren con les fabes. Se añade agua que lo cubra todo y rebase hasta unos 4 cm.</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIFRr05fkAcqMkB1KBkWksGwLAWwtAVHYJJopPnFzE7O49PA4Rqux_4k5S1E0Nxm-XSuC1bSASN53fXx8lsgvGDe-wdCt9e0OFWNIqimUMaSgtm-PTXVklRzVTCxFX2Zzib4LkHyZumb0/s1600/P311010_10.090001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIFRr05fkAcqMkB1KBkWksGwLAWwtAVHYJJopPnFzE7O49PA4Rqux_4k5S1E0Nxm-XSuC1bSASN53fXx8lsgvGDe-wdCt9e0OFWNIqimUMaSgtm-PTXVklRzVTCxFX2Zzib4LkHyZumb0/s400/P311010_10.090001.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVmw_XjxHk3oMAMvohP02baZwZSZrCyuIhV_HbSdX7dUbhOOotX0fR1Fl_8GfFczLtlhZeHSOm4ZJY0Iu8FbVCb9CuIcC47jKHrNyYtUbZZpH50tNj6s_tpeiNmfoO8pW5839weURkEc/s1600/P311010_10.120001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVmw_XjxHk3oMAMvohP02baZwZSZrCyuIhV_HbSdX7dUbhOOotX0fR1Fl_8GfFczLtlhZeHSOm4ZJY0Iu8FbVCb9CuIcC47jKHrNyYtUbZZpH50tNj6s_tpeiNmfoO8pW5839weURkEc/s400/P311010_10.120001.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqVOmILeaDBiakcri9JnW7qtRL7EE1fLBvrb_OXf6Km6HGLSpPpt0vFoutgCLQocE5Vyc0dIIxoHDzWICCAW8iTKwdz9ket2QJg8kUZXeH7W14f-2f9vC3b3-tTJApMdvlzNrW-Lnqpug/s1600/P311010_10.380001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqVOmILeaDBiakcri9JnW7qtRL7EE1fLBvrb_OXf6Km6HGLSpPpt0vFoutgCLQocE5Vyc0dIIxoHDzWICCAW8iTKwdz9ket2QJg8kUZXeH7W14f-2f9vC3b3-tTJApMdvlzNrW-Lnqpug/s400/P311010_10.380001.JPG" width="400" /></a></div><span class="Apple-style-span" style="color: #660000;">Hervir a fuego vivo y espumar. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj99w66ORk3hwIitXtRc1V9sc2ScoFyqiYs78P2U2l0ZPZo_aQT1YD9og7sSe4hIGj6dFblDQlOBOUNtsrbvrm1oFsZc6Qrdlwqsy_WHveUQoP4Yzrzgl70U_W65XZjNAprgYmwidixSZw/s1600/P311010_10.370001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj99w66ORk3hwIitXtRc1V9sc2ScoFyqiYs78P2U2l0ZPZo_aQT1YD9og7sSe4hIGj6dFblDQlOBOUNtsrbvrm1oFsZc6Qrdlwqsy_WHveUQoP4Yzrzgl70U_W65XZjNAprgYmwidixSZw/s320/P311010_10.370001.JPG" width="320" /></a></div><span class="Apple-style-span" style="color: #660000;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-rkhJOVmn2n5l9vAfITF8MLYJhhwFHu0Bl1vCZX1VvhI6N9LUgk6_1bQ4vNjZk9Y7KlValRduZ8udvT9w4BWPjD5t87lu7hWOWKnFix50HIU4uFqtgW1WH5L62sbKceuVnGpJnLRjk9I/s1600/P311010_10.530001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-rkhJOVmn2n5l9vAfITF8MLYJhhwFHu0Bl1vCZX1VvhI6N9LUgk6_1bQ4vNjZk9Y7KlValRduZ8udvT9w4BWPjD5t87lu7hWOWKnFix50HIU4uFqtgW1WH5L62sbKceuVnGpJnLRjk9I/s320/P311010_10.530001.JPG" width="320" /></a></div><span class="Apple-style-span" style="color: #660000;">Retirada la espuma, se baja el fuego sin que deje de hervir y se tapa parcialmente, dejándola cocer durante una hora.</span><br />
<span class="Apple-style-span" style="color: #274e13;">El secreto de una buena fabada es a partir de aquí. Después de la primera hora de cocción, </span><span class="Apple-style-span" style="color: #274e13;">cada diez o quince minutos se añade un chorrito de agua fría , como medio vaso, 100cc, y se menea la tartera. Nunca se revuelve con cuchara, pues se desharían les fabes. Esto hace que el caldo se espese.</span><br />
<span class="Apple-style-span" style="color: #274e13;">Después de dos horas de cocción se prueba de sal, que no se le ha puesto y es raro que la necesite. Se añade el azafrán y se comprueba que les fabes estén tiernas, dejándolas cocer un poco mas si no fuera así.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9FzM2Oq9_IIJYqJ43Ypcl3XMhx7KE5xlAObFP3-Azp9KVw98rFBnjt8Jrbp0zMfSTkEpPFDBrp_okLScZ62qgTWbOfLEBNSXXACNRuY6ha6Y9OQJ1jhI_C2jVMJLycNqxSkyGMEmqefs/s1600/P311010_14.040001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9FzM2Oq9_IIJYqJ43Ypcl3XMhx7KE5xlAObFP3-Azp9KVw98rFBnjt8Jrbp0zMfSTkEpPFDBrp_okLScZ62qgTWbOfLEBNSXXACNRuY6ha6Y9OQJ1jhI_C2jVMJLycNqxSkyGMEmqefs/s320/P311010_14.040001.JPG" width="320" /></a></div><span class="Apple-style-span" style="color: #660000;">Se deja reposar media hora antes de servir. </span><br />
<span class="Apple-style-span" style="color: #660000;">Si los embutidos tienen mucha grasa, se deja enfriar del todo y se retira. Es fácil pues se solidifica y queda encima. No pierde sabor ni calidad, aunque los asturianos la preferimos con su grasa :-D.</span><br />
<span class="Apple-style-span" style="color: #660000;">Es un guiso que está mejor al día siguiente de haberlo cocinado.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWH0wFjM6wKuT9mJkrnuAEGggKHfTM21Hp-ultWbKNzwn8eHi0pQoQ9lZg4fJNoO74-J-qIZdnpPGT673YlQz27gD6wcE5WszmCUcg3RTjCVEdTgawXIi1GPjMOmlNd-WIMJ_XFxyZe4/s1600/P311010_14.070001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWH0wFjM6wKuT9mJkrnuAEGggKHfTM21Hp-ultWbKNzwn8eHi0pQoQ9lZg4fJNoO74-J-qIZdnpPGT673YlQz27gD6wcE5WszmCUcg3RTjCVEdTgawXIi1GPjMOmlNd-WIMJ_XFxyZe4/s320/P311010_14.070001.JPG" width="320" /></a></div><span class="Apple-style-span" style="color: #660000;">Los embutidos se sirven en plato aparte.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxLewEnerdJH8pjLMCWpodtsofDZEebNawqzSE1AFSaLpvTiZswVjISPahvts5n4vRqdrU9cTQR14GuKuO3LKWUaBp30ZdSRJUbCT4BUZkwW1EwKFmUN3tm5vvPcb9H7DEaxTqTLmRnoY/s1600/P311010_14.590001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxLewEnerdJH8pjLMCWpodtsofDZEebNawqzSE1AFSaLpvTiZswVjISPahvts5n4vRqdrU9cTQR14GuKuO3LKWUaBp30ZdSRJUbCT4BUZkwW1EwKFmUN3tm5vvPcb9H7DEaxTqTLmRnoY/s320/P311010_14.590001.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="color: #660000;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhAJOHM_evzah2nTKJKTTyAr4C_moZKCwLprMODJXqtnEAaMbyHGnQWlNOXmk7weX8yxqb2gVJ5WwgyOvpH0DSV-Kx99ya9elD36qpyTko3cj0hnG2Rxr7ti89ZrtYMPaUtthwcX5jINw/s1600/P311010_15.030001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhAJOHM_evzah2nTKJKTTyAr4C_moZKCwLprMODJXqtnEAaMbyHGnQWlNOXmk7weX8yxqb2gVJ5WwgyOvpH0DSV-Kx99ya9elD36qpyTko3cj0hnG2Rxr7ti89ZrtYMPaUtthwcX5jINw/s320/P311010_15.030001.JPG" width="320" /></a></div><span class="Apple-style-span" style="color: #274e13;"> Es un plato FUERTE. Propio de una región húmeda y fría en invierno. Está MUY RICA.</span><br />
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</div>Xanahttp://www.blogger.com/profile/17206205499766971127noreply@blogger.com0tag:blogger.com,1999:blog-7443343631391252350.post-30944404571840937482008-10-03T12:03:00.003+01:002008-10-03T12:26:46.328+01:00ROLLO DE CARNE<span style="color:#cc0000;">Una pieza de carne de ternera de 2ª de aproximadamente 3/4 de kg y de 1cm de grosor como máximo (vigilar al carnicero mientras nos la prepara)</span><br /><span style="color:#cc0000;">Salpimentar y rellenar:</span><br /><span style="color:#cc0000;">3 huevos cocidos</span><br /><span style="color:#cc0000;">1 lata grande de pimientos morrones </span><br /><span style="color:#cc0000;">100g de jamón serrano muy fino</span><br /><span style="color:#cc0000;">Aceite </span><br /><span style="color:#cc0000;">Vino blanco</span><br /><span style="color:#cc0000;">Sal </span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS3R6F6HnpfvaJgceKJOzOlnmU6X1EINJdFbdMM303ybMTBG_dQWiu1gnJRDDZ4BVp9b0RLauQ4Do31UffkkimIv-aKnW8WK5mAN2Auv442UAiwtaCttJUD1MeAXMhywW4wrzZIvUVzGo/s1600-h/Imagen000.jpg"><img id="BLOGGER_PHOTO_ID_5252883016363929666" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS3R6F6HnpfvaJgceKJOzOlnmU6X1EINJdFbdMM303ybMTBG_dQWiu1gnJRDDZ4BVp9b0RLauQ4Do31UffkkimIv-aKnW8WK5mAN2Auv442UAiwtaCttJUD1MeAXMhywW4wrzZIvUVzGo/s200/Imagen000.jpg" border="0" /></a><br /><span style="color:#cc0000;">Enrollar y atar bien prieto cuidand los extremos.<br /></span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSsKG5Hx6-6JwneorJm2S2xJuS9TGbIJ0eEuokGXCSkl0LBwGd7gkyoB2ADnm6Zyv0jvuIqqOs9NRkpRVNrj3OhA5vPOS7s5ACbIPXes0KAODsLzLr2BVfwOxJt9DY4m-XhXZLYHaJjZ0/s1600-h/Imagen002.jpg"><img id="BLOGGER_PHOTO_ID_5252882648648147474" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSsKG5Hx6-6JwneorJm2S2xJuS9TGbIJ0eEuokGXCSkl0LBwGd7gkyoB2ADnm6Zyv0jvuIqqOs9NRkpRVNrj3OhA5vPOS7s5ACbIPXes0KAODsLzLr2BVfwOxJt9DY4m-XhXZLYHaJjZ0/s200/Imagen002.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVySQo7SCTKQrRdKxOJ_1Wg2rrEu7FPTqNFCezj4hqYCk02qPMgf8oYQMBsLVmdOgTCKAMyE_waHBMAfr2fHADfobN5S9nhdXk_RIxhjjq5udAkh_CDDnwHkTd-l4SaH7H1Y9MzuTVEcA/s1600-h/Imagen004.jpg"><img id="BLOGGER_PHOTO_ID_5252882646098490242" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVySQo7SCTKQrRdKxOJ_1Wg2rrEu7FPTqNFCezj4hqYCk02qPMgf8oYQMBsLVmdOgTCKAMyE_waHBMAfr2fHADfobN5S9nhdXk_RIxhjjq5udAkh_CDDnwHkTd-l4SaH7H1Y9MzuTVEcA/s200/Imagen004.jpg" border="0" /></a><br /><span style="color:#cc0000;">Dorar en aceite bien caliente Y añadir la cebolla en trozos grandes</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhozk3gYHK4E8M3mKrFKPofI4wq8RS2Leace-fKRfj7j3GZb15g81revTlrb3cAQGa0eDXgxAbPpoh3VeSbU0JR90XSRIAhHkGtHY5Wq_uVyHdY1R4vsKqcK4tUuTNF5WF0E8o7N9viKSo/s1600-h/Imagen005.jpg"><img id="BLOGGER_PHOTO_ID_5252882647554556194" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhozk3gYHK4E8M3mKrFKPofI4wq8RS2Leace-fKRfj7j3GZb15g81revTlrb3cAQGa0eDXgxAbPpoh3VeSbU0JR90XSRIAhHkGtHY5Wq_uVyHdY1R4vsKqcK4tUuTNF5WF0E8o7N9viKSo/s200/Imagen005.jpg" border="0" /></a><br /><span style="color:#cc0000;">Añadir un chorrito de vino blanco, tapar parcialmente y dejar cocer durante 1 h revolviendo de vez en cuando para que no se pegue y hasta que la salsa quede bien fina.<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwNSU8J3lNJ7BcMi2n6rAcSeTmMWRpaL12LWhvkl75QGp1lYUZkO_nycVtGl12D-HmHnHmr8BBH_g_FvIHQOpNm_NsBOwO5q84XaCLwivG_LKX5Y3azdocbAawWwr6FnLa0gEMxbtnA-k/s1600-h/Imagen006.jpg"><img id="BLOGGER_PHOTO_ID_5252882647059760914" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwNSU8J3lNJ7BcMi2n6rAcSeTmMWRpaL12LWhvkl75QGp1lYUZkO_nycVtGl12D-HmHnHmr8BBH_g_FvIHQOpNm_NsBOwO5q84XaCLwivG_LKX5Y3azdocbAawWwr6FnLa0gEMxbtnA-k/s200/Imagen006.jpg" border="0" /></a><br /><span style="color:#cc0000;">Se deja enfriar antes de cortar<br /></span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ-AzQIwR6_zXP8c_TlmHEBTyYbrNuKHm7EcYSdY5JzbwVxJUKHOc9VMMXuoDiixD6eDHBxOFTkzHS4TiY3nv6PV11wqVLCczHT3CeWvdgjAGALuu7qEypzeA-bRvGDTqulZy5I-Sqnpk/s1600-h/Imagen007.jpg"><img id="BLOGGER_PHOTO_ID_5252882641484927010" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ-AzQIwR6_zXP8c_TlmHEBTyYbrNuKHm7EcYSdY5JzbwVxJUKHOc9VMMXuoDiixD6eDHBxOFTkzHS4TiY3nv6PV11wqVLCczHT3CeWvdgjAGALuu7qEypzeA-bRvGDTqulZy5I-Sqnpk/s200/Imagen007.jpg" border="0" /></a><br /><span style="color:#cc0000;">El rollo admite cualquier relleno sólido. Este es el preferido en mi casa.</span>Xanahttp://www.blogger.com/profile/17206205499766971127noreply@blogger.com0tag:blogger.com,1999:blog-7443343631391252350.post-15730281594761660782008-07-30T11:24:00.003+01:002008-07-30T11:40:28.809+01:00MEJILLONES A LA VINAGRETA<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFEYxARNfHGhCqzeYBzo0T6PY3RXq0Nu0nfLWfOaJUb_Txol3w3ogJIRHDTW0lF2nplAd9_7nW9IDp7fGEFPTqPz460JMX55MQu51_R3k3hyphenhyphenA1Y_qFsgNqmT4lG8fP1pZqZh4-Eq-9r_s/s1600-h/Copia++de+Imagen000.jpg"><img id="BLOGGER_PHOTO_ID_5228751670674576834" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFEYxARNfHGhCqzeYBzo0T6PY3RXq0Nu0nfLWfOaJUb_Txol3w3ogJIRHDTW0lF2nplAd9_7nW9IDp7fGEFPTqPz460JMX55MQu51_R3k3hyphenhyphenA1Y_qFsgNqmT4lG8fP1pZqZh4-Eq-9r_s/s200/Copia++de+Imagen000.jpg" border="0" /></a><br /><br /><span style="color:#006600;">Receta para 1 kg de mejillones</span><br /><ol><li><span style="color:#006600;">Limpiar y cocer los mejillones al vapor con un chorrito de vino blanco.El caldo que sueltan, como en esta no lo vamos a utilizar, una vez frío se congela para otros usos.</span></li><li><span style="color:#006600;">Separar una cascara y colocar en la fuente.</span></li><li><span style="color:#006600;">Vinagreta:</span></li></ol><p><span style="color:#006600;"> 1/2 cebolla, 2 dientes de ajo, alcaparras y aceitunas verdes y negras al gusto, 1/4 parte de pimiento verde y lo mismo de rojo, tres cucharadas de aceite de oliva virgen y otras tres de vinagre, pizca de sal fina.</span></p><p><span style="color:#006600;"> 4. Picar todo muy fino sobre la tabla, mezclar bien en un cuenco y repartir por encima de los mejillones.</span></p><p> </p><p> </p><p> </p><p> </p>Xanahttp://www.blogger.com/profile/17206205499766971127noreply@blogger.com0tag:blogger.com,1999:blog-7443343631391252350.post-38836525175588069562008-01-15T08:46:00.000+01:002008-01-15T09:26:44.374+01:00Tortilla de alcafhofas<div><div><span style="font-family:lucida grande;"><span style="font-size:180%;"><strong><span style="color:#ff9900;">Ingredientes:</span></strong><br /></span></span><div><div><div><div><strong><span style="font-family:lucida grande;font-size:180%;color:#ff9900;">Para dos personas,</span></strong></div><div><span style="font-family:lucida grande;"><span style="font-size:180%;"><strong><span style="color:#ff9900;">6 Alcachofas, 3 huevos, una rama de perejil, sal, aceite, un vaso pequeño de agua.</span></strong> </span></span><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6wFpVJzr9PCe740pn4KmE1xmHRxW96lYaJQzaNyvPkh8DcwdlpFiJkF__YncEQQq2DKfOdZSh4fjyI7DV-WbRixaZCOo38giBBY6YTCOssFOEKZCwnpBpubMFhSAm3QnG36qhIoTTprs/s1600-h/alcachofa+1.jpg"><span style="font-family:lucida grande;font-size:180%;"><img id="BLOGGER_PHOTO_ID_5155608552647651362" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6wFpVJzr9PCe740pn4KmE1xmHRxW96lYaJQzaNyvPkh8DcwdlpFiJkF__YncEQQq2DKfOdZSh4fjyI7DV-WbRixaZCOo38giBBY6YTCOssFOEKZCwnpBpubMFhSAm3QnG36qhIoTTprs/s200/alcachofa+1.jpg" border="0" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG6mx7xXMsYzgAzb77lz47HnvYrb7kWYkabJzksXW9y2LcEkVXXAmuNWFkI35iK462HII4qjiV0JmltJshKkMAHJcBbAUKdmeu-wdpEdU82NEKtIEu1SqUydQo5It8W2ojMexmWNYLRas/s1600-h/alcachofa+2.jpg"><span style="font-family:lucida grande;font-size:180%;"><img id="BLOGGER_PHOTO_ID_5155608539762749442" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG6mx7xXMsYzgAzb77lz47HnvYrb7kWYkabJzksXW9y2LcEkVXXAmuNWFkI35iK462HII4qjiV0JmltJshKkMAHJcBbAUKdmeu-wdpEdU82NEKtIEu1SqUydQo5It8W2ojMexmWNYLRas/s200/alcachofa+2.jpg" border="0" /></span></a></div><br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA5WI73wO-3mOSpv-mp_ir3OO4Lx1flyR_KTSzbBNc5G_AdhzMYCJjPQz5pEZGRNXqJ277mlYvcxHwQKW2N4_OqBI8XcQMfLU-CXUpqoSmVQlhTRwR8JMJer6vpsTtPIk1lfTvHWun2Rg/s1600-h/alcachofa+2.jpg"><span style="font-family:lucida grande;font-size:180%;"><img id="BLOGGER_PHOTO_ID_5155608544057716754" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA5WI73wO-3mOSpv-mp_ir3OO4Lx1flyR_KTSzbBNc5G_AdhzMYCJjPQz5pEZGRNXqJ277mlYvcxHwQKW2N4_OqBI8XcQMfLU-CXUpqoSmVQlhTRwR8JMJer6vpsTtPIk1lfTvHWun2Rg/s200/alcachofa+2.jpg" border="0" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnI0rA0u0htUHycgAxdQcd9lX7JEbQ2nUoYriBxCsqmMvsw7bpnJpE5DXC363JIn7uhl_HC6qMdsxMwNPH_SIdgMKudYqiivfH-Ymw_2kbLhjHY_X9zVeEi6t06hhX9Oi5HqJEm3mkWLQ/s1600-h/alcachofa+3.jpg"><span style="font-family:lucida grande;font-size:180%;"><img id="BLOGGER_PHOTO_ID_5155608539762749426" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnI0rA0u0htUHycgAxdQcd9lX7JEbQ2nUoYriBxCsqmMvsw7bpnJpE5DXC363JIn7uhl_HC6qMdsxMwNPH_SIdgMKudYqiivfH-Ymw_2kbLhjHY_X9zVeEi6t06hhX9Oi5HqJEm3mkWLQ/s200/alcachofa+3.jpg" border="0" /></span></a><span style="font-family:lucida grande;font-size:180%;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKgzToUwMITnyLsN9MUxJLnPnJ70mbY9lnhhif2__jN0UjpGQeNicUOGklqDRtpCa4xUuwfBWEyAP_tPP5pvme7TK8Pfn0XmFgvTvZi4raRgXRWAgELTnuFdcCwdn8meJdwFC0n7VmJf8/s1600-h/alcachofa+5.jpg"><span style="font-family:lucida grande;font-size:180%;"><img id="BLOGGER_PHOTO_ID_5155608539762749410" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKgzToUwMITnyLsN9MUxJLnPnJ70mbY9lnhhif2__jN0UjpGQeNicUOGklqDRtpCa4xUuwfBWEyAP_tPP5pvme7TK8Pfn0XmFgvTvZi4raRgXRWAgELTnuFdcCwdn8meJdwFC0n7VmJf8/s200/alcachofa+5.jpg" border="0" /></span></a><span style="font-family:lucida grande;font-size:180%;"><br /><strong><span style="color:#ff9900;">En un recipiente poner agua con la rama de perejil, limpiar las alcachofas, cortar en laminas y meter en el recipiente para que no se oxiden.</span></strong> </span></div><div><strong><span style="font-family:lucida grande;font-size:180%;color:#ff9900;">A la sartén chorro de aceite, sal, vaso de agua, tapar unos diez minutos, destapar y dejar dorar,</span></strong></div><div><span style="font-family:lucida grande;"><span style="font-size:180%;"><strong><span style="color:#ff9900;">B</span></strong><strong><span style="color:#ff9900;">atir los huevos con una pizca de sal, cuajar</span></strong> </span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJEvQ8eohtz3gfdrWP7cCv9NPYevt66XxfI9lDBXGupZCqc9c84hUI70vkti0kEIToEE66nET6UX5RzMDUSDXvZ-v2WwboeeGb03aSkv2c2-bfdRyNu0gwzr9bq9MEkzSZYKmruLSlfrM/s1600-h/alcachofa+6.jpg"><span style="font-family:lucida grande;font-size:180%;"><img id="BLOGGER_PHOTO_ID_5155615901336694914" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJEvQ8eohtz3gfdrWP7cCv9NPYevt66XxfI9lDBXGupZCqc9c84hUI70vkti0kEIToEE66nET6UX5RzMDUSDXvZ-v2WwboeeGb03aSkv2c2-bfdRyNu0gwzr9bq9MEkzSZYKmruLSlfrM/s200/alcachofa+6.jpg" border="0" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmUX0ak5AZSPpSc278Uk3ASpgyYHxg-CYbaIxFg8JP2xDlJPi6Exl1gclO-22i-gSOGqwAgQuofKwjV9CFRMPybTE9SiRUzPGv2bIU4o_bVXdL3pRfDiQXJxmPTktJoCt5dJPmlDxbIlQ/s1600-h/alcachofa+9.jpg"><span style="font-family:lucida grande;font-size:180%;"><img id="BLOGGER_PHOTO_ID_5155614355148468338" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmUX0ak5AZSPpSc278Uk3ASpgyYHxg-CYbaIxFg8JP2xDlJPi6Exl1gclO-22i-gSOGqwAgQuofKwjV9CFRMPybTE9SiRUzPGv2bIU4o_bVXdL3pRfDiQXJxmPTktJoCt5dJPmlDxbIlQ/s200/alcachofa+9.jpg" border="0" /></span></a><span style="font-family:lucida grande;"><span style="font-size:180%;"><img id="BLOGGER_PHOTO_ID_5155616077430354066" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0BvEuvWJRdXXFywiknLNNWCZlTDgtyZWFYj1fCWQvQTGoYwkNOEazgMZRTZ3_fOJruiCljzBNBE4GWEuRh2yyv1M61dqILaCemZPx6WdCcpkCdv0lYU3FDsLqGgTZoa4akJbS8rkvR2U/s200/alcachofa+8.jpg" border="0" /></span><span style="font-size:180%;color:#ff9900;"><strong>Buen provecho</strong></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEila5okNGLiVcyLpGzeZtorJEoPaq5xNlLyFa6AN8tI2X7oPALuIupIXHCUBtlonRD9mg9caB1otZZgUUfXeY9mHMUfdn4CBcqhty1N961px1UB6tOG6UMf1kj7p2cqlcWmIQ6BW0Uz9uI/s1600-h/alcachofa+8.jpg"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBcNp8aTTLSyUB7bx4kf1T06n06Y4OiwKcg6d5GIjXFBZKACM49O4Em7gh6QOs5RYyLRmUTMH8BYubZ2aBKYJ4ZdVXE27koatFEp97ZDdpNrofRkw0x2UgPgRFMMEaGHlX7UWZh9qeczg/s1600-h/alcachofa+00.jpg"><span style="font-family:lucida grande;font-size:180%;color:#ff9900;"><strong><img id="BLOGGER_PHOTO_ID_5155607573395107730" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBcNp8aTTLSyUB7bx4kf1T06n06Y4OiwKcg6d5GIjXFBZKACM49O4Em7gh6QOs5RYyLRmUTMH8BYubZ2aBKYJ4ZdVXE27koatFEp97ZDdpNrofRkw0x2UgPgRFMMEaGHlX7UWZh9qeczg/s200/alcachofa+00.jpg" border="0" /></strong></span></a></div></div></div></div></div></div>AKISIhttp://www.blogger.com/profile/09498078264604119675noreply@blogger.com0tag:blogger.com,1999:blog-7443343631391252350.post-76180439192013307002008-01-13T09:58:00.000+01:002013-10-03T16:45:36.452+01:00Rollo de bonito<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuAKBDbV7iZ849JTMDCuugjGyni9uayH5JTIQGchit3Jva-l_eZAA0R_KcPty6d9dKL-GLybjxhhxy7-E374h2J4ggG-IJtBbS_mQwyekKi_ULO1abL3sp2qvcEz-LeU9W42fc0FJ52kU/s1600/Rollo+de+bonito.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuAKBDbV7iZ849JTMDCuugjGyni9uayH5JTIQGchit3Jva-l_eZAA0R_KcPty6d9dKL-GLybjxhhxy7-E374h2J4ggG-IJtBbS_mQwyekKi_ULO1abL3sp2qvcEz-LeU9W42fc0FJ52kU/s640/Rollo+de+bonito.jpg" width="640" /></a></div>
<span style="color: #009900; font-size: 130%;"><br /></span>
<span style="color: #009900; font-size: 130%;">Para dos rollos medianos y en proporción.</span><br />
<div>
<div>
<span style="color: #009900; font-size: 130%;">1/2 kg de bonito desmigajado y sin espinas</span></div>
<div>
<span style="color: #009900; font-size: 130%;">1/2 pimiento rojo </span></div>
<div>
<span style="color: #009900; font-size: 130%;">1/2 pimiento verde</span></div>
<div>
<span style="color: #009900; font-size: 130%;">1 cebolla pequeña </span></div>
<div>
<span style="color: #009900; font-size: 130%;">y 2 mas para la salsa</span></div>
<div>
<span style="color: #009900; font-size: 130%;">2 dientes de ajo</span></div>
<div>
<span style="color: #009900; font-size: 130%;">1 ramito de perejil</span></div>
<div>
<span style="color: #009900; font-size: 130%;">2 lonchas de beicon o jamón</span></div>
<div>
<span style="color: #009900; font-size: 130%;">1 clara de huevo</span></div>
<div>
<span style="color: #009900; font-size: 130%;">2 cucharadas de pan rallado </span></div>
<div>
<span style="color: #009900; font-size: 130%;">1 vasito de vino blanco</span></div>
<div>
<span style="color: #009900; font-size: 130%;">sal</span></div>
<div>
<span style="color: #009900; font-size: 130%;">harina y </span><span style="color: #009900; font-size: 130%;">1 huevo batido para rebozar</span></div>
<div>
<span style="color: #009900; font-size: 130%;">Aceite</span></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhae4BMPXRzca3I497SYllv-6miyfFQAAVAM1XZXWCgNJtJlMuMpvfZPD979akeuqvXK5yjAEPee-0mX2K31nYjRdUHeXqgIHlQI8JOHEZMNnd7UGiMXvb_x_Fo4aN0eyFRZ7eYVQVnda4/s1600-h/11-08-07_1404.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5154885100342287842" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhae4BMPXRzca3I497SYllv-6miyfFQAAVAM1XZXWCgNJtJlMuMpvfZPD979akeuqvXK5yjAEPee-0mX2K31nYjRdUHeXqgIHlQI8JOHEZMNnd7UGiMXvb_x_Fo4aN0eyFRZ7eYVQVnda4/s200/11-08-07_1404.jpg" style="cursor: hand;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPIBuuanmGZh5_ke0kDaq2oMO1ZIow4DhbYukHonMh3DIn4buLuJHEAe5UB-XOQ38b64TdHYuNg4abmG5WssB0iMlmBifojAoRmK_hSbP71HBCpby3z-5qTbF318qsChh-yFemUwSPpbE/s1600-h/11-08-07_1414.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5154885242076208626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPIBuuanmGZh5_ke0kDaq2oMO1ZIow4DhbYukHonMh3DIn4buLuJHEAe5UB-XOQ38b64TdHYuNg4abmG5WssB0iMlmBifojAoRmK_hSbP71HBCpby3z-5qTbF318qsChh-yFemUwSPpbE/s200/11-08-07_1414.jpg" style="cursor: hand;" /></a></div>
<div>
<span style="color: #009900; font-size: 130%;">Se pican y mezclan todos los ingredienes junto con</span></div>
<div>
<span style="color: #009900; font-size: 130%;"> la clara </span><span style="color: #009900; font-size: 130%;">de huevo sin batir y el pan rallado y se deja </span></div>
<div>
<span style="color: #009900; font-size: 130%;">reposar </span><span style="color: #009900; font-size: 130%;">como mínimo una hora.</span></div>
<div>
<span style="color: #009900; font-size: 130%;">Damos forma al rollo/s enharinándolo.No se mete </span></div>
<div>
<span style="color: #009900; font-size: 130%;">en el huevo batido,sinó que se unta este con la</span></div>
<div>
<span style="color: #009900; font-size: 130%;">mano, pasándolo varias veces alrededor.</span></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX8vGT-SfbnSnM4IeydmLdQdnQea4EbDwqeGOpC7I1-m_mgRSgJ_7ejkdm5oYdROeqfMbDB-rWAl7-5rzSx_kZ8pgIxJ_r1Ku2nmr0rpo0olPc5-_iOM9kUzpmFcx9Vzv0hyphenhyphenwpx9lm4sk/s1600-h/11-08-07_1416.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5154885396695031298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX8vGT-SfbnSnM4IeydmLdQdnQea4EbDwqeGOpC7I1-m_mgRSgJ_7ejkdm5oYdROeqfMbDB-rWAl7-5rzSx_kZ8pgIxJ_r1Ku2nmr0rpo0olPc5-_iOM9kUzpmFcx9Vzv0hyphenhyphenwpx9lm4sk/s200/11-08-07_1416.jpg" style="cursor: hand;" /></a></div>
<div>
<span style="color: #009900; font-size: 130%;">Se fríe en abundante aceite bien caliente e inclinando </span></div>
<div>
<span style="color: #009900; font-size: 130%;">la tartera o sartén. Bien dorado se retira casi toda el aceite </span></div>
<div>
<span style="color: #009900; font-size: 130%;">Y se añaden </span><span style="color: #009900; font-size: 130%;">las cebollas para la salsa dejándola dorar a</span></div>
<div>
<span style="color: #009900; font-size: 130%;"> fuego lento </span><span style="color: #009900; font-size: 130%;">junto con el rollo y tapado el recipiente.</span></div>
<div>
<span style="color: #009900; font-size: 130%;">A medio dorar la cebolla se añade el vino blanco y un poco</span></div>
<div>
<span style="color: #009900; font-size: 130%;">de agua o caldo.Reducir sin que se seque mucho.</span></div>
<div>
<span style="color: #009900; font-size: 130%;">Se corta en frío y se sirve al gusto frío o caliente con la salsa</span></div>
<div>
<span style="color: #009900; font-size: 130%;">pasada o no por la batidora.</span></div>
<div>
</div>
</div>
Xanahttp://www.blogger.com/profile/17206205499766971127noreply@blogger.com2tag:blogger.com,1999:blog-7443343631391252350.post-54163358015933971952008-01-12T11:16:00.000+01:002008-01-12T11:40:56.587+01:00Redondo a mi manera<div><div><div><div><div><div><div><span style="font-size:180%;color:#ff9900;">Ingredientes: <img id="BLOGGER_PHOTO_ID_5154537757171215698" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmglI7q9WsXEm1Czn8Dvvmxf235UyJU9q1yHi1PKVpYrWfE8-0qBX2_IAqXTlutp4CQY6LMb6GL3KAxWz7vgcTLf-F2xP_JgUEyXD3DU2qZhVir5jVsFiXWZRCHomatnOxoT0g5FZQA9Y/s200/redondo+1.jpg" border="0" /></span><span style="font-family:arial;font-size:180%;color:#ff9900;">Redondo de ternera.manzana, zanahoria, tomate, cebolla, apio, ajos, setas, sal pimienta, aceite.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIh8FgXBt2_SzKVGtGi3fsNww98FexELN-8_7nMoKdZ97oKgiPMuUI2iJ8hPBM-79wOLCrSTi0kJANo1-9Xm5MIO2lidvhpvilT9DwZ74cNG7woF2mEZX0_VJKy-FdK9xjNxSYsBVUvXo/s1600-h/redondo+3.jpg"><img id="BLOGGER_PHOTO_ID_5154533625412676834" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIh8FgXBt2_SzKVGtGi3fsNww98FexELN-8_7nMoKdZ97oKgiPMuUI2iJ8hPBM-79wOLCrSTi0kJANo1-9Xm5MIO2lidvhpvilT9DwZ74cNG7woF2mEZX0_VJKy-FdK9xjNxSYsBVUvXo/s200/redondo+3.jpg" border="0" /></a></span></div><br /><br /><br /><br /><br /><br /><br /><p><span style="font-family:Arial;font-size:180%;color:#ff9900;">Poner el aceite a calentar, salpimentar el redondo y dorarlo a fuego alegre.</span><span style="font-family:Arial;font-size:180%;color:#ff9900;">Las verdur<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip4JX1IZE-jeuhPR5WEhvxEYAXpazx2bjUMS9sYxiRCDd-qzmbzGXWXTNwTXOyAke-NLmVACKF-aYtVQ8dIooC7dKu3_kBgJpu1UZWLvYAQ5Z-P8CIyipSQcOmXJGdJFHG-WrGtL_T-vg/s1600-h/redondo+2.jpg"><img id="BLOGGER_PHOTO_ID_5154534196643327218" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip4JX1IZE-jeuhPR5WEhvxEYAXpazx2bjUMS9sYxiRCDd-qzmbzGXWXTNwTXOyAke-NLmVACKF-aYtVQ8dIooC7dKu3_kBgJpu1UZWLvYAQ5Z-P8CIyipSQcOmXJGdJFHG-WrGtL_T-vg/s200/redondo+2.jpg" border="0" /></a>as bien limpias y cortadas, cuando este el redondo </span><span style="font-family:Arial;font-size:180%;color:#ff9900;">dorado añadirlas, y dejar reahogar<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtoKl-joqIKeO6F2prgFVCdJMsTDLaUozG-2ow2ceEwqO91jcyE3F6pIvRpYTQBwMq7NhWQNSJIeF53h5l8opok2nR2R4dKFJSH0e7ACqIU7WyxoE1byRaBGca_HJKyo_CfXY3WzV0oKE/s1600-h/redondo+4.jpg"><img id="BLOGGER_PHOTO_ID_5154534587485351170" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtoKl-joqIKeO6F2prgFVCdJMsTDLaUozG-2ow2ceEwqO91jcyE3F6pIvRpYTQBwMq7NhWQNSJIeF53h5l8opok2nR2R4dKFJSH0e7ACqIU7WyxoE1byRaBGca_HJKyo_CfXY3WzV0oKE/s200/redondo+4.jpg" border="0" /></a> </span></p><br /><br /><br /><br /><p><span style="font-family:Arial;font-size:180%;color:#ff9900;">Poner un vasito de agua y meter al horno durante una hora.</span></p><p><span style="font-family:Arial;font-size:180%;color:#ff9900;">Ya esta reducido, quitar el hilo<img id="BLOGGER_PHOTO_ID_5154535364874431762" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN6HTD3G6b-QYBSmYq1Vow_aXgmcd9-5lLQHoJzBd0WKFunWAcjJsd0QnwdWlqfj1KpCWVNezGkVKMIV-6MZg1J4o_oMam5eODG160503wdAdGieThiDRr494qgg96n8pL2rLJEZDJgoU/s200/redondo+5.jpg" border="0" /> y cortar en rodajas, colar el caldo y poner por encima de la carne junto con las setas.</span></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha6SLldh7-Jf7Tg-IaeMxkPaK9ePAQBYrVZ-QtS_sORDl9kTMk-giJHmRl0TSxOG4bSkHf4dG2wUqoq-ty1D_25S8lj9Up6sG5I0eFXSzmNrF8SAG3YDpj0BurvCToyg2urLMEquNeUvU/s1600-h/redondo+7.jpg"><img id="BLOGGER_PHOTO_ID_5154536090723904802" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha6SLldh7-Jf7Tg-IaeMxkPaK9ePAQBYrVZ-QtS_sORDl9kTMk-giJHmRl0TSxOG4bSkHf4dG2wUqoq-ty1D_25S8lj9Up6sG5I0eFXSzmNrF8SAG3YDpj0BurvCToyg2urLMEquNeUvU/s200/redondo+7.jpg" border="0" /></a><br /><p><span style="font-family:Arial;font-size:180%;color:#ff9900;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI8S70dzXvT7ZboD-quHLjkr2tWKqOOwCajgzFT50p_xwQqHSD5fxh3vhSVO79vVbK3wmYWh_Wyx46Uj0KpzGi9m9TyDFHpflKw5jz1UM8YAUF7cE4Nt__6cbE55b9x-_YC2qghsD5HLQ/s1600-h/redondo+8.jpg"><img id="BLOGGER_PHOTO_ID_5154536928242527554" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI8S70dzXvT7ZboD-quHLjkr2tWKqOOwCajgzFT50p_xwQqHSD5fxh3vhSVO79vVbK3wmYWh_Wyx46Uj0KpzGi9m9TyDFHpflKw5jz1UM8YAUF7cE4Nt__6cbE55b9x-_YC2qghsD5HLQ/s200/redondo+8.jpg" border="0" /></a></span></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvy5ajCiXsGITRi64L0FcsXJoU-96WlffNgN5GMu09wd1Cr9ZMMH_5iOwwFHwibgNUF9DgjLm26XcBfN60VozGRdGNHBeKXiOIrGm7zlTD8Vxz7QI0fY5tQJqQ6JT6wycWHKlz4IdtA4o/s1600-h/redondo+9.jpg"><img id="BLOGGER_PHOTO_ID_5154536928242527538" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvy5ajCiXsGITRi64L0FcsXJoU-96WlffNgN5GMu09wd1Cr9ZMMH_5iOwwFHwibgNUF9DgjLm26XcBfN60VozGRdGNHBeKXiOIrGm7zlTD8Vxz7QI0fY5tQJqQ6JT6wycWHKlz4IdtA4o/s200/redondo+9.jpg" border="0" /></a><br /><br /><br /><br /><p><span style="font-family:Arial;font-size:180%;color:#ff9900;"></span></p><br /><br /><br /><br /><p><span style="font-family:Arial;font-size:180%;color:#ff9900;"></span></p><br /><p><span style="font-family:Arial;font-size:180%;color:#ff9900;">Dejar hervir unos 5 minutos, listo para comer.</span></p><br /><p><span style="font-family:Arial;font-size:180%;color:#ff9900;">Buen provecho</span></p><br /><p><span style="font-family:Arial;font-size:180%;color:#ff9900;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI8S70dzXvT7ZboD-quHLjkr2tWKqOOwCajgzFT50p_xwQqHSD5fxh3vhSVO79vVbK3wmYWh_Wyx46Uj0KpzGi9m9TyDFHpflKw5jz1UM8YAUF7cE4Nt__6cbE55b9x-_YC2qghsD5HLQ/s1600-h/redondo+8.jpg"></a></span></p></div></div></div></div></div></div>AKISIhttp://www.blogger.com/profile/09498078264604119675noreply@blogger.com2tag:blogger.com,1999:blog-7443343631391252350.post-89754190088865349562008-01-09T15:07:00.000+01:002008-01-09T15:09:02.016+01:00Pescado a mi manera<br />Ingredientes para tres personas:<br />Una merluza<br />3 colitas de rape<br />3 escamarlanes<br />6 gambas<br />mejillones<br />almejas<br />aceite, sal, harina, un vasito de vino, almendras y avellanas tostadas una nuez.<br />1 tomate rojo, 1 par de ajos y cebolla<br /><br /> <br />Preparación:<br />El pescado lo salaremos un poco antes<br />Abrir los mejillones al vapor, reservar el caldo de la cocción.<br />Las almejas las abrimos de dos en dos casi crudas.<br /> <br />Las termínanos de abrir con un cuchillo, reservar el caldito.<br /> Triturar la cebolla y el ajo y dorar a fuego muy lento, cuando este bien pochadito se le añade el tomate que también habremos triturado, y lo mismo dejar reducir a fuego lento.<br /> La harina la deshacemos con el vino y lo mezclamos con el sofrito.<br /><br /> Poner el caldo de los mejillones una vez colado.<br /><br /> Metemos el pescado en la cazuela y ya tenemos la picada a punto que añadiremos. Se ponen las almejas y los mejillones, dejar cocer unos diez minutos, probar de sal.<br /><br /> BON PROFITAKISIhttp://www.blogger.com/profile/09498078264604119675noreply@blogger.com0tag:blogger.com,1999:blog-7443343631391252350.post-1265758822630564692007-08-05T17:44:00.000+01:002007-08-05T17:56:30.122+01:00SALPICÓN DE SURIMI<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlnmdBEOcz04J54C5Mxic-9EprSwdqTcmhs4_UY2mGdI-to3mez2YhzTuz-yomTsOVGZWKKtdXukhONZ2HjL2-mck8nHaomPGbpLYuR9Y993uHyUBSx_p7vS_H9SnRe1efMo9AtRNdVAU/s1600-h/Imagen010.jpg"><img id="BLOGGER_PHOTO_ID_5095260652086901314" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlnmdBEOcz04J54C5Mxic-9EprSwdqTcmhs4_UY2mGdI-to3mez2YhzTuz-yomTsOVGZWKKtdXukhONZ2HjL2-mck8nHaomPGbpLYuR9Y993uHyUBSx_p7vS_H9SnRe1efMo9AtRNdVAU/s200/Imagen010.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6XQCDmVxptRT_Dw44-YkbXruia41Dtb6pMdA0XQN-fpsXEKMK3lGDJN_4Ky7qWaDmZ1teJmVrdOxeLa9nzTCrNJ2FJfbFPRe-fZheqszqRaJ9gpzcfdNpwfmidb3LFdiJTRqOktiuVPE/s1600-h/Imagen009.jpg"></a><span style="color:#993300;"><strong>INGREDIENTES:</strong></span><br /><div><div><strong><span style="color:#009900;">1 Bolsita de surimi o palitos de cangrejo</span></strong></div><div><strong><span style="color:#009900;">lechuga,pimiento verde y rojo,perejil</span></strong></div><div><strong><span style="color:#009900;">cebolla, 3 huevos cocidos, vinagre y aceite.</span></strong></div><div><strong><span style="color:#009900;">Picar todo bien menudo en la tabla y aliñar.</span></strong></div></div></div>Xanahttp://www.blogger.com/profile/17206205499766971127noreply@blogger.com0tag:blogger.com,1999:blog-7443343631391252350.post-64900614773673530992007-05-19T15:38:00.000+01:002007-08-05T10:03:14.657+01:00Conos rellenos de pollo sobre cama de verduras<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiypTzlXIjI91o9dZn0E5JRSOHri593htB4wUICcjwPnVSvLsC9fuWaYdKezy5ns9dvE0QomGycolQhRHBESI-E7a8f4gYa_IdqSFw32b-WllC-pZEjyaKXPwERCxL6ruk-N5MEP5lCSHY/s1600-h/lala+007.jpg"><img id="BLOGGER_PHOTO_ID_5066290525501590930" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiypTzlXIjI91o9dZn0E5JRSOHri593htB4wUICcjwPnVSvLsC9fuWaYdKezy5ns9dvE0QomGycolQhRHBESI-E7a8f4gYa_IdqSFw32b-WllC-pZEjyaKXPwERCxL6ruk-N5MEP5lCSHY/s320/lala+007.jpg" border="0" /></a> <strong>Ingredientes para cuatro personas:</strong> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi83ULE7grv7cmZBC22rE3Damq9EWKj-sGHKMWyQTyPyMVL-mUywbt0TeDfFRYqK71IpV8PqXu3BRX-swDvzSRPHO4Y4c9wPhap1qoaO4ZEptcrYKHGZsvPEjOXjCqWhCOOWhu6TYzWkio/s1600-h/lala+008.jpg"><img id="BLOGGER_PHOTO_ID_5066292861963799986" style="FLOAT: right; MARGIN: 0px 0px 10px 10px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi83ULE7grv7cmZBC22rE3Damq9EWKj-sGHKMWyQTyPyMVL-mUywbt0TeDfFRYqK71IpV8PqXu3BRX-swDvzSRPHO4Y4c9wPhap1qoaO4ZEptcrYKHGZsvPEjOXjCqWhCOOWhu6TYzWkio/s320/lala+008.jpg" border="0" /></a><br /><div>Tres cuartos traseros de pollo (1,1 kg más o menos)</div><div>200 gramos de panceta ahumada</div><div>Una cebolla grande</div><div>Un pimiento morrón de tamaño mediano</div><div>Dos zanahorias medianas</div><div>200 gramos de germinado de soja</div><div>Una docena de champiñones</div><div>150 gramos de setas (yo utilicé la variedad Shitake)</div><div>Un tarro de espárragos verdes</div><div>Un cuarto de litro del jugo del asado del pollo</div><div>Una pieza de masa Brise (se adquiere en supermercados)</div><div>Aceite de oliva</div><div>Sal</div><div>Pimienta</div><br /><div></div><div></div><div><strong>Preparación:</strong></div><div></div><div>Asar el pollo, que estará macerado desde víspera con un majado de dientes de ajo, sal, orégano, hierbas provenzales, pimienta, dos cucharaditas (de las de café) de vinagre y media copita de vino blanco. Una vez asado, se escurre y se reserva el jugo del asado. Se deshuesa y desmenuza el pollo y se reserva.</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilm1INTfMaj0qsnX5a7OkQWw728Os6Oua7pn8zJ139xVfqGuEW3m2AKmPey_sqm0s-ImryUHxPCCj54KgXFtyKI-MCER_a3dLXe__ye6twed9kmiGagCiFZjwGj0QHz6v0XgT1ZrzACt4/s1600-h/lala+013.jpg"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKYMXEeCe95nx46X0Ay8iwQRgqAsSsH2nndyBwlEe1TsWWvhO_yys9g8wWd0xtl2Y3-ElwZdTOMHYr-8N4vDkJ6KOtQfbicTAeHqqhl0Y0zzHbcLqX1dAIA_hh8K53XFCjhFy3Id5M7-I/s1600-h/lala+013.jpg"><img id="BLOGGER_PHOTO_ID_5066294760339344882" style="FLOAT: left; MARGIN: 0px 10px 10px 0px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKYMXEeCe95nx46X0Ay8iwQRgqAsSsH2nndyBwlEe1TsWWvhO_yys9g8wWd0xtl2Y3-ElwZdTOMHYr-8N4vDkJ6KOtQfbicTAeHqqhl0Y0zzHbcLqX1dAIA_hh8K53XFCjhFy3Id5M7-I/s200/lala+013.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyUTmDl6mJ4wZT9iAUh_H5QN_MK_-BgZyZxkSi8XN0Uq0_1HlYIPg1YJ1y6JQgGMiuRfDYv0QREYUje23d08oEdip44hLhBmClrMKwdvwxklWQ9yxK6hfgPz7XoGUrPot2I_GxfvUarMw/s1600-h/lala+014.jpg"><img id="BLOGGER_PHOTO_ID_5066295091051826690" style="FLOAT: right; MARGIN: 0px 0px 10px 10px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyUTmDl6mJ4wZT9iAUh_H5QN_MK_-BgZyZxkSi8XN0Uq0_1HlYIPg1YJ1y6JQgGMiuRfDYv0QREYUje23d08oEdip44hLhBmClrMKwdvwxklWQ9yxK6hfgPz7XoGUrPot2I_GxfvUarMw/s200/lala+014.jpg" border="0" /></a><img id="BLOGGER_PHOTO_ID_5066294438216797666" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqPio1kIdOgNty2iM9sYdmB9ao2zbaE_QO1vfXVlqvIA0AJ9veJ3D8t6NTY5s9LbEV_jlvPSNp1t5j6J4wY5vd2FI4xiV0kwymCvSrnqUio4Mox6jNUC9ReCBGIjnPNXB3al5KkIT_5xA/s200/lala+015.jpg" border="0" />En sartén aparte, se pocha la cebolla, la zanahoria y el pimiento rojo cortados en juliana. Una vez hecho, se extrae una cuarta parte de las verduras pochadas y se agregan al pollo desmenuzado, junto con la mitad del jugo del asado. Se lleva al fuego y se deja reducir evitando que se quede seco.<br /><div>Al resto de las verduras pochadas se le agrega la panceta ahumada cortada en tiras y se lleva de nuevo al fuego suave durante unos 10 ó 15 minutos. A continuación, se añaden los champiñones laminados y a los cinco minutos se les suman los brotes de soja y el resto del jugo del asado y se deja cocinar hasta que los germinados se vean blandos. A continuación se retira del fuego y se deja escurrir en un colador para obtener el caldo de la cocción que se reservará y más tarde lo reduciremos par obtener una salsa.</div><div>En una sartén, se pasan con una gota de aceite, las setas "Shitake" y una vez hechas, se le agregan las verduras escurridas y se rehoga durante unos 5 minutos. Reservamos.</div><img id="BLOGGER_PHOTO_ID_5066296297937636898" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhas3tutszQhDTXuSxOT4K-CgKHOdjkgh701xGl239iT3juFIwh05qXyra9qGeE0OwROPpFgEqqIeWVdzB7rB8sGGQxwVSHkijjhoDjoQSzCECs7SuoEQuYyfGg6xfMeIcrjK8-bFuhCig/s200/lala+010.jpg" border="0" /> <div>Preparamos los conos precalentando el horno a 200ºC. Desplegamos la masa Brisa, untamos con margarina y cortamos tantas piezas como conos vayamos a hacer. Horneamos durante 15 minutos hasta dorar. Retiramos y dejamos enfriar. Rellenamos los conos con el pollo.</div><img id="BLOGGER_PHOTO_ID_5066296980837436978" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcHBw_HLxEAR_ws0fS6kLXa4NpOsF4I-lLW4gSKUpfRyvMYXdmFE8zfnFe6W-akzIVL7CQ2EBCHAOaZmFuYAxqGY7R9oNvYgQooDJu2JKmSUaXMTDN3Ujcp3oLpZm_aunXp3rTEHRwhnQ/s200/lala+019.jpg" border="0" />Damos un golpe de plancha a los espárragos previamente escurridos. <div>Para llevar a la mesa, colocamos en una bandeja una cama de verduras y sobre ella, los conos rellenos. Se acompaña con la salsa en salsera.</div><img id="BLOGGER_PHOTO_ID_5066297393154297410" style="DISPLAY: block; MARGIN: 0px auto 10px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTpHyPKW-AnRI7DAmzXAhJSvuL3DZfnfrTBT90hUROUJfNXTOknVXKVCdgCgD36tfcZb1gQxXLPicFq40EFcFkS9qm4Luc1qMR8fWsI4B14IKOsOuHTr854l7357gLrHN9VSQ-2gp6zZ0/s320/lala+018.jpg" border="0" /> <div></div><br /><div></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7443343631391252350.post-51167439001436511202007-04-09T17:05:00.000+01:002007-07-20T12:42:36.687+01:00TARTA DE FRESAS CON NATAIngredientes<br />Un bizcocho hecho en una bandeja grande que quede una vez horneado entre uno y dos cm. de grueso, se puede hacer el tradicional de yogur que todos conocemos y lo partimos en dos trozos iguales.<br />Dos cajitas pequeñas de nata para montar<br />Fresones<br />Azúcar al gusto<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgENg6sCyACjU6p9TFu9Zqt-X3VCeJQBnebww15pLt86_b9AuQ4WDDLFigNAd_CKQPYJRbxZpyA5jNpLf-JdJ3bxKzhBlvHgnKQHMZawr3RkDeluux05c8mOP60gZu5eMhu_HBBCygIYQP6/s1600-h/Tarta+de+fresa+008.jpgred.jpg"><img id="BLOGGER_PHOTO_ID_5051461514409549842" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgENg6sCyACjU6p9TFu9Zqt-X3VCeJQBnebww15pLt86_b9AuQ4WDDLFigNAd_CKQPYJRbxZpyA5jNpLf-JdJ3bxKzhBlvHgnKQHMZawr3RkDeluux05c8mOP60gZu5eMhu_HBBCygIYQP6/s200/Tarta+de+fresa+008.jpgred.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_dq4Bii2XdKaryIQud34q-kwz000hO72kV2mcrH0rqLf4ja945c0eYSjXs5f9D24sfx9lW2YHvpzbz6S5tQNJ0XZXLoYMOZ3sMLhOm2p5UbuAM63Y4-rq8mYgXo-uSIk2CDE6dHcS6KP1/s1600-h/Tarta+de+fresa+007.jpgred.jpg"><img id="BLOGGER_PHOTO_ID_5051461909546541090" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_dq4Bii2XdKaryIQud34q-kwz000hO72kV2mcrH0rqLf4ja945c0eYSjXs5f9D24sfx9lW2YHvpzbz6S5tQNJ0XZXLoYMOZ3sMLhOm2p5UbuAM63Y4-rq8mYgXo-uSIk2CDE6dHcS6KP1/s200/Tarta+de+fresa+007.jpgred.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRTUh5QDgrbFbKjgIJkquAYwbnw6RXfPQV0-UvCxBr_iaWfKwLgX8LAsRESvqOJTNiF8X2CaYM2Zy2ATEvqPQOEhDKRukudHmGQtmCVdIkzLmvHMIziihwaKpLq3_1YlzCQd6tmG6kKvK/s1600-h/Tarta+de+fresa+010.jpg"><img id="BLOGGER_PHOTO_ID_5051465727772467282" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRTUh5QDgrbFbKjgIJkquAYwbnw6RXfPQV0-UvCxBr_iaWfKwLgX8LAsRESvqOJTNiF8X2CaYM2Zy2ATEvqPQOEhDKRukudHmGQtmCVdIkzLmvHMIziihwaKpLq3_1YlzCQd6tmG6kKvK/s200/Tarta+de+fresa+010.jpg" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_dq4Bii2XdKaryIQud34q-kwz000hO72kV2mcrH0rqLf4ja945c0eYSjXs5f9D24sfx9lW2YHvpzbz6S5tQNJ0XZXLoYMOZ3sMLhOm2p5UbuAM63Y4-rq8mYgXo-uSIk2CDE6dHcS6KP1/s1600-h/Tarta+de+fresa+007.jpgred.jpg"></a><br /><br /><br /><br /><br /><br /><div></div><div>Montar la nata con el azúcar, Separar la mitad.<br />Mezclar con la nata unas cuantas fresas trituradas sin que llegue a quedar como un puré, que se encuentren trocitos, aunque pequeños. </div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj4cQKGYsz3wx73CzYsW6CpgqZ92g2lHoAGzkKAYP663ea2LALAhGXAnQ5qOKUuvaKbam2gtxhY1prlrkvDXC3_n7f6cSJO1COBwaxtRZm0TzDZpYrYhEeVEuBFvlMDhpmYCZiYTMtZTRe/s1600-h/Tarta+de+fresa+012.jpg"><img id="BLOGGER_PHOTO_ID_5051462738475229234" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj4cQKGYsz3wx73CzYsW6CpgqZ92g2lHoAGzkKAYP663ea2LALAhGXAnQ5qOKUuvaKbam2gtxhY1prlrkvDXC3_n7f6cSJO1COBwaxtRZm0TzDZpYrYhEeVEuBFvlMDhpmYCZiYTMtZTRe/s200/Tarta+de+fresa+012.jpg" border="0" /></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpVpAFSeplDGlT-lZ5emPPHMNHVqj249hDeOk0f_GsdBEiPHKjPTfM_Q2KF6eaCHdDIaNSTZzYvWZDAiZsx6vJrhAcTyopiYJXKLK0Uz_sSsfONSkGNIIy93Jkpi8Q0cboR4KWtxYdsGot/s1600-h/Tarta+de+fresa+014.jpgred.jpg"><img id="BLOGGER_PHOTO_ID_5051463601763655746" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpVpAFSeplDGlT-lZ5emPPHMNHVqj249hDeOk0f_GsdBEiPHKjPTfM_Q2KF6eaCHdDIaNSTZzYvWZDAiZsx6vJrhAcTyopiYJXKLK0Uz_sSsfONSkGNIIy93Jkpi8Q0cboR4KWtxYdsGot/s200/Tarta+de+fresa+014.jpgred.jpg" border="0" /></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpVpAFSeplDGlT-lZ5emPPHMNHVqj249hDeOk0f_GsdBEiPHKjPTfM_Q2KF6eaCHdDIaNSTZzYvWZDAiZsx6vJrhAcTyopiYJXKLK0Uz_sSsfONSkGNIIy93Jkpi8Q0cboR4KWtxYdsGot/s1600-h/Tarta+de+fresa+014.jpgred.jpg"></a></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>Extender la mezcla sobre la mitad de bizcocho, poner la otra mitad encima y cubrir con el resto de la nata, adornando por último con rodajitas de fresa. </div>Maitehttp://www.blogger.com/profile/04460304120408851089noreply@blogger.com0tag:blogger.com,1999:blog-7443343631391252350.post-83681368559294622352007-04-09T16:41:00.000+01:002007-07-20T12:44:01.990+01:00PALETILLA DE CORDEO AL HORNOUna paletilla de cordeo<br />Patatas<br />Un vasito de vino blanco<br />Un vasito de agua<br />Medio vasito de aceite<br />Una pastilla de avecrem<br />Unas ramitas de perejil<br />4 dientes de ajo<br />orégano<br />sal y pimienta<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTXSreR2a3SWC9GrGSYECgwB1NcoqtM4Ao0oEdmT_VYpzns7axNiVLhxo78Dls3FdKr9tTQkAeENlCQ1bYRIxPd28IIqqqV0hpP5uQdUOzSMbmg4FRPYi2_YX-r1nhUoYVrczGAiC04C1o/s1600-h/Paletilla+de+cordero+1.jpg"><img id="BLOGGER_PHOTO_ID_5051455638894288866" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTXSreR2a3SWC9GrGSYECgwB1NcoqtM4Ao0oEdmT_VYpzns7axNiVLhxo78Dls3FdKr9tTQkAeENlCQ1bYRIxPd28IIqqqV0hpP5uQdUOzSMbmg4FRPYi2_YX-r1nhUoYVrczGAiC04C1o/s200/Paletilla+de+cordero+1.jpg" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx7JVlguLkqWzeP8fxPrusDHaeeFG339RsD0lZvMFjbLuHwqKJ4gQGjzcsI89VojuVyhnmSJ2vdDFohozIFvBD8IIsWggixbtYm0jbHLYNcwfA5kY1YJ1aJl1YLw7MZHgqAgHpWP5SJEt8/s1600-h/Paletilla+de+cordero.jpg"><img id="BLOGGER_PHOTO_ID_5051455845052719090" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx7JVlguLkqWzeP8fxPrusDHaeeFG339RsD0lZvMFjbLuHwqKJ4gQGjzcsI89VojuVyhnmSJ2vdDFohozIFvBD8IIsWggixbtYm0jbHLYNcwfA5kY1YJ1aJl1YLw7MZHgqAgHpWP5SJEt8/s200/Paletilla+de+cordero.jpg" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8lh4gGCRXKUja6O7LzEonT8GNu3NM0yNYqh4h6BZN_mCFJg9WkQrMneTJEq5CqL3UEOmLEyZ_D1TVltIcW89bAvmWEgelyiwWTPumHAJS3bMscedveTKNkE9gQKlrXJvjvl2ncZQl7BSY/s1600-h/Paletilla+cordeo+2.jpg"><img id="BLOGGER_PHOTO_ID_5051456424873304066" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8lh4gGCRXKUja6O7LzEonT8GNu3NM0yNYqh4h6BZN_mCFJg9WkQrMneTJEq5CqL3UEOmLEyZ_D1TVltIcW89bAvmWEgelyiwWTPumHAJS3bMscedveTKNkE9gQKlrXJvjvl2ncZQl7BSY/s200/Paletilla+cordeo+2.jpg" border="0" /></a><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8lh4gGCRXKUja6O7LzEonT8GNu3NM0yNYqh4h6BZN_mCFJg9WkQrMneTJEq5CqL3UEOmLEyZ_D1TVltIcW89bAvmWEgelyiwWTPumHAJS3bMscedveTKNkE9gQKlrXJvjvl2ncZQl7BSY/s1600-h/Paletilla+cordeo+2.jpg"></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8lh4gGCRXKUja6O7LzEonT8GNu3NM0yNYqh4h6BZN_mCFJg9WkQrMneTJEq5CqL3UEOmLEyZ_D1TVltIcW89bAvmWEgelyiwWTPumHAJS3bMscedveTKNkE9gQKlrXJvjvl2ncZQl7BSY/s1600-h/Paletilla+cordeo+2.jpg"></a><br /><br /><br /><br /><br />Meter en el vaso del minipimer el vino, agua, aceite, avecrem, perejil, orégano, los ajos y triturar<br />Poner en una bandeja una cama de patatas, colocar encima la paletilla y regar con la mezcla, meter en el horno a 200º hasta que esté tierno.__._,_.___Maitehttp://www.blogger.com/profile/04460304120408851089noreply@blogger.com0tag:blogger.com,1999:blog-7443343631391252350.post-38279780143249011392007-04-08T21:56:00.000+01:002007-07-20T12:45:08.952+01:00Gambas a la gabardina<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdgWIF2n6oZX0VGwMZjX3X4CTBYgm8Jsp6kTf7vZVoIoNnEfAGj7VS9NXIEudI5lJfJUz9TWarhoW8bHYaaRVKUcxInIuR4f2OuZ0e3HKuDW3lj09mPACgoEdHUDFxw-D5IwCKzQYx_tM/s1600-h/09-03-07_2127.jpg"><img id="BLOGGER_PHOTO_ID_5051165572756695986" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdgWIF2n6oZX0VGwMZjX3X4CTBYgm8Jsp6kTf7vZVoIoNnEfAGj7VS9NXIEudI5lJfJUz9TWarhoW8bHYaaRVKUcxInIuR4f2OuZ0e3HKuDW3lj09mPACgoEdHUDFxw-D5IwCKzQYx_tM/s200/09-03-07_2127.jpg" border="0" /></a><br /><span style="color:#009900;"><strong>1/2 KG de gambón o langostino</strong></span> <div><div><span style="color:#009900;"><strong>Aceite abundante </strong></span></div><div><span style="color:#009900;"><strong>Para la pasta:</strong></span></div><div><span style="color:#009900;"><strong>1/2 kg de harina</strong></span></div><div><span style="color:#009900;"><strong>sal</strong></span></div><div><span style="color:#009900;"><strong>Una cucharada de royal</strong></span></div><div><span style="color:#009900;"><strong>Sel o gaseosa</strong></span></div><div><span style="color:#009900;"><strong>Agua</strong></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirqfCDmXtkY38ttVwUN0VErqT96m6Hz9RlR5LfzapyZlSA6vXe0UsY2KfoSdy2xNXr8jCOJnLwpHv2t7nHjjTL30epnVfTlzsofDGia7eJqm7JpnhOSeRgkcYl3elCf9cDDWH-mnqD4Ao/s1600-h/09-03-07_2107.jpg"><img id="BLOGGER_PHOTO_ID_5051166225591724994" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirqfCDmXtkY38ttVwUN0VErqT96m6Hz9RlR5LfzapyZlSA6vXe0UsY2KfoSdy2xNXr8jCOJnLwpHv2t7nHjjTL30epnVfTlzsofDGia7eJqm7JpnhOSeRgkcYl3elCf9cDDWH-mnqD4Ao/s200/09-03-07_2107.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4LlYcYEBKsiaDOqDDD-waPoxmHsfL9DjdviOwz02rc_uZAQB56-EpV69dEupWfHJclABNGCYf-EWVAF-X7vGAiy3HMxVXO-qbfTIog-_CoFGA7IIF3EntWNpx-uvCdJaUJz2AR0zooUU/s1600-h/09-03-07_2114.jpg"><img id="BLOGGER_PHOTO_ID_5051166633613618146" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4LlYcYEBKsiaDOqDDD-waPoxmHsfL9DjdviOwz02rc_uZAQB56-EpV69dEupWfHJclABNGCYf-EWVAF-X7vGAiy3HMxVXO-qbfTIog-_CoFGA7IIF3EntWNpx-uvCdJaUJz2AR0zooUU/s200/09-03-07_2114.jpg" border="0" /></a><br /><span style="color:#009900;"><strong>En un cuenco se mezca en seco la harina,sal y royal.</strong></span></div><div><span style="color:#009900;"><strong>se añade un vaso de aprox.200cc de sel o gaseosa.</strong></span></div><div><span style="color:#009900;"><strong>Tiene que mezclarse muy espeso para que se desagan los grumos naturalmente sin pasar por la batidora. Un poco de agua para suavizarla pero ha de quedar tensa al revolver.</strong></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO1B1gXIfg-dSlyeBewyt2qdmEe6OVIeGMbHtKYhrDPBGAmGLU51ALdigP_c-q_KxXZFEpRlpuGVISNgHJI-wIwuxx1mg1EkiPG0UrQVP66Kj34_cbwG1yy-gUhAbPytMq_1JU8SMjd3M/s1600-h/09-03-07_2131.jpg"><img id="BLOGGER_PHOTO_ID_5051168729557658610" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO1B1gXIfg-dSlyeBewyt2qdmEe6OVIeGMbHtKYhrDPBGAmGLU51ALdigP_c-q_KxXZFEpRlpuGVISNgHJI-wIwuxx1mg1EkiPG0UrQVP66Kj34_cbwG1yy-gUhAbPytMq_1JU8SMjd3M/s200/09-03-07_2131.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTndE_4vGJboHA6W6cuUgsacjZOKiYntQcxHVvR3oXm6vu3ULPiO6R58yR9rsy_RNYkggN-gZN5tLob_7JA4oDe5tUbzQqPIhQTdS9m1wvur02SVZoVUX-iYi6h-miwzH7m90nHthdiO4/s1600-h/09-03-07_2137.jpg"><img id="BLOGGER_PHOTO_ID_5051168729557658626" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTndE_4vGJboHA6W6cuUgsacjZOKiYntQcxHVvR3oXm6vu3ULPiO6R58yR9rsy_RNYkggN-gZN5tLob_7JA4oDe5tUbzQqPIhQTdS9m1wvur02SVZoVUX-iYi6h-miwzH7m90nHthdiO4/s200/09-03-07_2137.jpg" border="0" /></a><br /></div><div><span style="color:#009900;"><strong></strong></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiKXmkrtyOlJGPFj8eumKi4RTZbMY-6qZmXTDOyoEqLw5L9iGTavlSoB2rhPWKmsCtMC2cDDU2Umk2KrTA8J1-C6j1GH630O90BEKaz3VhK0kpjZ_vhnVTJLPkDYAxpDSIiULqeUKryUQ/s1600-h/09-03-07_2138.jpg"><img id="BLOGGER_PHOTO_ID_5051168733852625938" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiKXmkrtyOlJGPFj8eumKi4RTZbMY-6qZmXTDOyoEqLw5L9iGTavlSoB2rhPWKmsCtMC2cDDU2Umk2KrTA8J1-C6j1GH630O90BEKaz3VhK0kpjZ_vhnVTJLPkDYAxpDSIiULqeUKryUQ/s200/09-03-07_2138.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB3I3Fk-PiUKTCOF3YkJYNYfaWAVLhbZi7m76dQPkQq-3biZwIM5pNOx1jtubQcPG33jdGOTk5uAGajrEDC0jnF-n5NNajdUat68wQs3-ZXkL_6uxg6tGbshArYrRQjxWe_XHcakeWMVs/s1600-h/09-03-07_2142.jpg"><img id="BLOGGER_PHOTO_ID_5051168733852625954" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB3I3Fk-PiUKTCOF3YkJYNYfaWAVLhbZi7m76dQPkQq-3biZwIM5pNOx1jtubQcPG33jdGOTk5uAGajrEDC0jnF-n5NNajdUat68wQs3-ZXkL_6uxg6tGbshArYrRQjxWe_XHcakeWMVs/s200/09-03-07_2142.jpg" border="0" /></a><br /><span style="color:#009900;"><strong>Se pelan las gambas excepto el rabito y se hunden en la pasta que por eso tiene que estar bien espesa.Rapidamente se echan al aceite caliente y cuando doren se les da la vuelta de una en una.</strong></span></div><div><span style="font-size:130%;color:#009900;"><strong><span style="font-size:180%;">¡Muy ricas!</span></strong></span></div></div>Xanahttp://www.blogger.com/profile/17206205499766971127noreply@blogger.com0tag:blogger.com,1999:blog-7443343631391252350.post-13541627379094011472007-04-08T20:11:00.000+01:002007-07-20T12:45:50.205+01:00MARMITAKO<div><img id="BLOGGER_PHOTO_ID_5051138635948105522" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGhBd-boUnZfanktFb_pCJkwErbsRxzk8DsXret1brWEBW0XBnSbYkN1-E0qGiyxVhUbHQqNqwQKukFfUy9YrGrhELaoFn37v321LnD7K2wQbJW8NHXQ0rGNWygELUKLQTB9c_1_V3F3Xg/s200/Marmitako+001.jpgred.jpg" border="0" /><br /><br /><br /><br /><br /></div><div><br /><br /></div><br /><div></div><div>PARA 4 PERSONAS<br />800 grs. de atún fresco<br />4 ó 5 patatas<br />2 pimientos choriceros<br />2 pimientos verdes<br />2 cebollas no muy grandes<br />1 taza de salsa de tomate<br />1 ó 2 dientes de ajo<br />vino blanco<br />Aceite<br /><div>Sal Pimienta</div></div><br /><div>Perejil </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCmATqKauUmfGyEz8Jk-iAcv2HK9D9ytGplBDWH28ZplQw_2W-Opc97Fp0jchOvDlW-7_KUMvG9pJ0W15W0un7-PxifKGOMNWujgkxrRPDwJTRtQQmv8evO0Cdbth-Xr1qOG2dQhNkskMm/s1600-h/Marmitako+007.jpgred.jpg"></a></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCmATqKauUmfGyEz8Jk-iAcv2HK9D9ytGplBDWH28ZplQw_2W-Opc97Fp0jchOvDlW-7_KUMvG9pJ0W15W0un7-PxifKGOMNWujgkxrRPDwJTRtQQmv8evO0Cdbth-Xr1qOG2dQhNkskMm/s1600-h/Marmitako+007.jpgred.jpg"></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEjIJA8mnXvYbQW1BTK3do8ZohnDlqL80IS2b79GQRnBXTBj4EzbTC0TvDB6eECRo9nfAK8wfgNhGHfMwAYNP6EKYrKI-Eob08BV1fJ6Ee9zNbWKayhgYEWNSp9QgAdxJjxJ-jg2-ST3IP/s1600-h/Marmitako+003.jpgred.jpg"><img id="BLOGGER_PHOTO_ID_5051141139914039170" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEjIJA8mnXvYbQW1BTK3do8ZohnDlqL80IS2b79GQRnBXTBj4EzbTC0TvDB6eECRo9nfAK8wfgNhGHfMwAYNP6EKYrKI-Eob08BV1fJ6Ee9zNbWKayhgYEWNSp9QgAdxJjxJ-jg2-ST3IP/s200/Marmitako+003.jpgred.jpg" border="0" /></a> <div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjChnWA7lZ-17GtHNY6MCXiBWYPaJjHB-bI1SK7NgLAhCywc-sLgiF373U9HcT86nzi1P3XiJUKnGcoIHC3gWoZTpdNBHsPhyOJgnEPS92gKbb3eSaLC6VCa16RzRqbajLmmT4kgaZjs1pZ/s1600-h/Marmitako+007.jpgred.jpg"><img id="BLOGGER_PHOTO_ID_5051141277352992658" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjChnWA7lZ-17GtHNY6MCXiBWYPaJjHB-bI1SK7NgLAhCywc-sLgiF373U9HcT86nzi1P3XiJUKnGcoIHC3gWoZTpdNBHsPhyOJgnEPS92gKbb3eSaLC6VCa16RzRqbajLmmT4kgaZjs1pZ/s200/Marmitako+007.jpgred.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCmATqKauUmfGyEz8Jk-iAcv2HK9D9ytGplBDWH28ZplQw_2W-Opc97Fp0jchOvDlW-7_KUMvG9pJ0W15W0un7-PxifKGOMNWujgkxrRPDwJTRtQQmv8evO0Cdbth-Xr1qOG2dQhNkskMm/s1600-h/Marmitako+007.jpgred.jpg"></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9Kt8_nyuei0Y_lNAU5MEbuyZyfnk-EiR_GFi_qc_kCHW9X9F6hgTIkSG9I0_QhwO3T-ZM4ZxzdfhqOXdYvo_fBFnX0Z-1gZ1UxoafQJgQy_9ZvFOhr8LRsGlqciKzIG67ILbdF8tN7KT/s1600-h/Marmitako+004.jpgred.jpg"><img id="BLOGGER_PHOTO_ID_5051142119166582690" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9Kt8_nyuei0Y_lNAU5MEbuyZyfnk-EiR_GFi_qc_kCHW9X9F6hgTIkSG9I0_QhwO3T-ZM4ZxzdfhqOXdYvo_fBFnX0Z-1gZ1UxoafQJgQy_9ZvFOhr8LRsGlqciKzIG67ILbdF8tN7KT/s200/Marmitako+004.jpgred.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCmATqKauUmfGyEz8Jk-iAcv2HK9D9ytGplBDWH28ZplQw_2W-Opc97Fp0jchOvDlW-7_KUMvG9pJ0W15W0un7-PxifKGOMNWujgkxrRPDwJTRtQQmv8evO0Cdbth-Xr1qOG2dQhNkskMm/s1600-h/Marmitako+007.jpgred.jpg"></a></div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCmATqKauUmfGyEz8Jk-iAcv2HK9D9ytGplBDWH28ZplQw_2W-Opc97Fp0jchOvDlW-7_KUMvG9pJ0W15W0un7-PxifKGOMNWujgkxrRPDwJTRtQQmv8evO0Cdbth-Xr1qOG2dQhNkskMm/s1600-h/Marmitako+007.jpgred.jpg"></a></div><br /><br /><br /><br /><div><div><div><div></div></div></div><div><div><div>Se cortan los pimientos, cebollas y ajos y se ponen a dorar, una vez hechos se le añaden las patatas cortadas y se les da unas cuantas vueltas, mientras se le quita la carne a las noñas, que a<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmwt6AygblRTt2l0_WKs5eEfYXH47poPCT6aK7XkPMPdFYi0DnDWzN6bJ4KLUwPh-v2eThmXtcxg1UaVWChSVRbwOzq4c7UjWHwI4-E57yP9tOis-sj6c9SWRi3zni7H5Nb5LzbQxkG0gz/s1600-h/Marmitako+025.jpgred.jpg"><img id="BLOGGER_PHOTO_ID_5051142922325467058" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmwt6AygblRTt2l0_WKs5eEfYXH47poPCT6aK7XkPMPdFYi0DnDWzN6bJ4KLUwPh-v2eThmXtcxg1UaVWChSVRbwOzq4c7UjWHwI4-E57yP9tOis-sj6c9SWRi3zni7H5Nb5LzbQxkG0gz/s200/Marmitako+025.jpgred.jpg" border="0" /></a>ntes se habrán puesto en agua.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqqdat_j-oCUcqVlTVcGqG4y_VURUELcoOyJr8Ega01VVgyxJVtC0xSmtCfBefPxH7DDiECkFleoK39D9ZnCL_A0I7LgytEd_VSfD34HCfT9Mn3d_hSzDUJ5a37Wb3VgOKhM7vhdtjxBgL/s1600-h/Marmitako+026.jpgred.jpg"><img id="BLOGGER_PHOTO_ID_5051143055469453250" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqqdat_j-oCUcqVlTVcGqG4y_VURUELcoOyJr8Ega01VVgyxJVtC0xSmtCfBefPxH7DDiECkFleoK39D9ZnCL_A0I7LgytEd_VSfD34HCfT9Mn3d_hSzDUJ5a37Wb3VgOKhM7vhdtjxBgL/s200/Marmitako+026.jpgred.jpg" border="0" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSOD2RcFBf4xe8Mci3Trx7cFNj4RNC7OayYjYa8AWGq1YRRweN3IxYUW7I_-JcN4jIAlXckgwQj7nKpWaAnrMi45ei56gLn57IA-iVEx_M53PEQFj-NbPq769ZWpGpyLtoxgOETkmmC4kT/s1600-h/Marmitako+010.jpgred.jpg"><img id="BLOGGER_PHOTO_ID_5051143278807752658" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSOD2RcFBf4xe8Mci3Trx7cFNj4RNC7OayYjYa8AWGq1YRRweN3IxYUW7I_-JcN4jIAlXckgwQj7nKpWaAnrMi45ei56gLn57IA-iVEx_M53PEQFj-NbPq769ZWpGpyLtoxgOETkmmC4kT/s200/Marmitako+010.jpgred.jpg" border="0" /></a><br /><br /><br /><div><br />rehogadas las patatas, se les añade el vino, la carne de las ñoras y se cubre de agua, dejándolo cocer hasta que las patatas estén hechas, después se pone el atún 3 ó 4 minutos, se sirve con un poco se perejil picado por encima. </div></div></div></div>Maitehttp://www.blogger.com/profile/04460304120408851089noreply@blogger.com2tag:blogger.com,1999:blog-7443343631391252350.post-59988014032210598272007-03-13T21:40:00.000+01:002007-07-20T12:46:20.185+01:00Dorada a la sal<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5h1PMAO2eLuSdckvVyLRs8xUaoMgwKwlQJm9gAQ59SUu_pR3QskgEoltbSJ-gm4B-MbYmtFJ0FWru9qLS3b0UAohEWwZI2vbmSqcN_XteLXeN5CdiSpvaeXhCsyl35wagpS5pvjyZxJc/s1600-h/Matanza+del+porc,+Calçotada+002.jpg"><img id="BLOGGER_PHOTO_ID_5041514684992963810" style="FLOAT: right; MARGIN: 0pt 0pt 10px 10px; CURSOR: pointer" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5h1PMAO2eLuSdckvVyLRs8xUaoMgwKwlQJm9gAQ59SUu_pR3QskgEoltbSJ-gm4B-MbYmtFJ0FWru9qLS3b0UAohEWwZI2vbmSqcN_XteLXeN5CdiSpvaeXhCsyl35wagpS5pvjyZxJc/s200/Matanza+del+porc,+Cal%C3%A7otada+002.jpg" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE028dqpLj_NGwq-_sMfXCeCap8NpCkYGvFZoXYvEy6no5QDn2wdd8mYZ16X8aQZ3Ia_rAUb4zhg1w19BicYlKBNZ8koAb44CSfj5eiaP3OqqSq9NHrPSXAQtHzCq6FkpCHhW40_bCxhk/s1600-h/Matanza+del+porc,+Calçotada+001.jpg"><img id="BLOGGER_PHOTO_ID_5041513864654210210" style="FLOAT: left; MARGIN: 0pt 10px 10px 0pt; CURSOR: pointer" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE028dqpLj_NGwq-_sMfXCeCap8NpCkYGvFZoXYvEy6no5QDn2wdd8mYZ16X8aQZ3Ia_rAUb4zhg1w19BicYlKBNZ8koAb44CSfj5eiaP3OqqSq9NHrPSXAQtHzCq6FkpCHhW40_bCxhk/s200/Matanza+del+porc,+Cal%C3%A7otada+001.jpg" border="0" /></a><br /><span style="font-family:arial;">I</span><span style="COLOR: rgb(153,51,153);font-family:arial;" >ingredientes</span><br /><span style="COLOR: rgb(153,51,153);font-family:arial;" >Tres doradas</span><br /><span style="COLOR: rgb(153,51,153);font-family:arial;" >1 huevo</span><br /><span style="COLOR: rgb(153,51,153);font-family:arial;" >1 kilo de sal gorda</span><br /><span style="COLOR: rgb(153,51,153);font-family:arial;" >Cualquier tipo de verdura</span><br /><br /><br /><br /><span style="COLOR: rgb(153,51,153);font-family:arial;" >Separar la clara, batirla y mezclar con la sal, se hace una cama y se ponen las doradas.</span><br /><span style="COLOR: rgb(153,51,153);font-family:arial;" >Cubrir por encima también de sal. Se meten al horno unos 30 minutos.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="COLOR: rgb(153,51,153); FONT-FAMILY: arial" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjz78uGB5Ms1CAUw9rM1fsuaSpxOwBw-kBSzjUwLvMCZaNe9PNScThYb90fgCUjBINFoFgZ_iNmofcVw-9lTwFUlcd7UCU0UQ1R1oO5cx26wR57fuNYD1OlK2YnmBokIXkfvpDZlOPtIg/s1600-h/Matanza+del+porc,+Calçotada+003.jpg"><img id="BLOGGER_PHOTO_ID_5041513868949177538" style="FLOAT: left; MARGIN: 0pt 10px 10px 0pt; CURSOR: pointer" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjz78uGB5Ms1CAUw9rM1fsuaSpxOwBw-kBSzjUwLvMCZaNe9PNScThYb90fgCUjBINFoFgZ_iNmofcVw-9lTwFUlcd7UCU0UQ1R1oO5cx26wR57fuNYD1OlK2YnmBokIXkfvpDZlOPtIg/s200/Matanza+del+porc,+Cal%C3%A7otada+003.jpg" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="COLOR: rgb(153,51,153); FONT-FAMILY: arial" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNtajA8g9aJe2IB5RdeOwzA1pVnWrvFGqipKFvLopQgrTUIkXSQ3CMDVLUQzFpdE-d3H5SFJOlotfHuW0SiiD3BQJ74MuCsjibf-TZD3HtDDBtAkTAJCO3bLAcsfE08LhNSuHbyiZzMxg/s1600-h/Matanza+del+porc,+Calçotada+004.jpg"><img id="BLOGGER_PHOTO_ID_5041513868949177554" style="FLOAT: left; MARGIN: 0pt 10px 10px 0pt; CURSOR: pointer" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNtajA8g9aJe2IB5RdeOwzA1pVnWrvFGqipKFvLopQgrTUIkXSQ3CMDVLUQzFpdE-d3H5SFJOlotfHuW0SiiD3BQJ74MuCsjibf-TZD3HtDDBtAkTAJCO3bLAcsfE08LhNSuHbyiZzMxg/s200/Matanza+del+porc,+Cal%C3%A7otada+004.jpg" border="0" /></a><span style="COLOR: rgb(153,51,153);font-family:arial;" >Quitar las espinas poner aceite de oliva y servir acompañadas de verdura.</span>AKISIhttp://www.blogger.com/profile/09498078264604119675noreply@blogger.com0tag:blogger.com,1999:blog-7443343631391252350.post-45258397033911531062007-03-04T18:20:00.000+01:002007-07-20T12:47:45.595+01:00Calamares rellenos<span style="font-family:arial;color:#cc6600;">Ingredientes:</span><br /><br /><span style="font-family:arial;color:#cc6600;">14 Calamares</span><br /><br /><span style="font-family:arial;color:#cc6600;">200 <span class="blsp-spelling-error" id="SPELLING_ERROR_0">gr</span> de carne de cerdo</span><br /><br /><span style="font-family:arial;color:#cc6600;">200 <span class="blsp-spelling-error" id="SPELLING_ERROR_1">gr</span> de carne de ternera</span><br /><br /><span style="font-family:arial;color:#cc6600;">2 Alcachofas</span><br /><br /><span style="font-family:arial;color:#cc6600;">2 Zanahorias</span><br /><br /><span style="font-family:arial;color:#cc6600;">500 <span class="blsp-spelling-error" id="SPELLING_ERROR_2">gr</span> de guisantes</span><br /><br /><span style="font-family:arial;color:#cc6600;">1 Cebolla</span><br /><br /><span style="font-family:arial;color:#cc6600;">1 ajo</span><br /><br /><span style="font-family:arial;color:#cc6600;">2 tomates</span><br /><br /><span style="font-family:arial;color:#cc6600;">3 Huevos</span><br /><br /><span style="font-family:arial;color:#cc6600;">Una loncha de <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">jamón</span></span><br /><br /><span style="font-family:arial;color:#cc6600;">1 cucharada de harina</span><br /><br /><span style="font-family:arial;color:#cc6600;">Tomate frito, aceite sal y agua</span><br /><br /><br /><div><span style="font-family:arial;color:#cc6600;"><img id="BLOGGER_PHOTO_ID_5038121186528051794" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh72h9CYdj2B5FYpKgz1R6vXIEWhq7PNKVmUd5igj_ufsrpPuSYnYlE7IwMoELfaC_2GQGTJbUEnkRtFID_Fwpt3PXEwuNXB__hbjdqSgA6PiO78MBsNYaBIkYmCLTbTaImK1mffTL0XSs/s200/habas,+y+calmares+005+reducida.jpg" border="0" />Para hacer el relleno</span></div><br /><div><span style="font-family:arial;color:#cc6600;">Se pica la carne, las alas y patas de los calamares, se pone en una <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">sartén</span> y se va dorando a fuego lento, mientras poner los huevos a hervir<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIyFEhmJ42FQM1OiaLAdtQlSH4lP6KuvCvCRm2DJcZOqLhmFsFes1ZQWRHoVVSx0cJf-NDwNI49E9xy8QWlD2B4OSzHCcYFvlwhT0BY5wA2iwf4TNotYX28yjICOlhY22cPcTseDkZ_n4/s1600-h/habas,+y+calmares+007+reducida.jpg"><span style="font-family:arial;color:#cc6600;"><img id="BLOGGER_PHOTO_ID_5038121186528051810" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIyFEhmJ42FQM1OiaLAdtQlSH4lP6KuvCvCRm2DJcZOqLhmFsFes1ZQWRHoVVSx0cJf-NDwNI49E9xy8QWlD2B4OSzHCcYFvlwhT0BY5wA2iwf4TNotYX28yjICOlhY22cPcTseDkZ_n4/s200/habas,+y+calmares+007+reducida.jpg" border="0" /></span></a><span style="font-family:arial;color:#cc6600;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpo3MepbeC9xCR6sMrLhmofrVKR5A4rVYKI4CtPTs9UZWKjswgu32czopd_o9-G_ADxtYwt5MDiKYuWBStIH7SKlsfdveVa20X5vri4v9jLiDXue5x_nt1M5wr5g0EdZvmrzllGOiBSrs/s1600-h/habas,+y+calmares+013+reducida.jpg"></a><span style="font-family:arial;color:#cc6600;">Cuando el relleno ha tomado color, añadir un huevo duro rayado, el tomate frito, y el <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">jamón</span> cortado a <span class="blsp-spelling-error" id="SPELLING_ERROR_6">trocitos</span>. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuZLcbZoY1dQk8a6l4IUd55x0tZt9-NXWlbpWYBjk5NfmtoZbuGIagaj0l3ij0UxKwWi2snanBgIp5rLNTAxGA_k3PmDS90Zf6S0xH_7tJ8q_PMTr-CwWCR_IoTZD_xm60XGNsIse1eTQ/s1600-h/habas,+y+calmares+009+reducida.jpg"><span style="font-family:arial;color:#cc6600;"><img id="BLOGGER_PHOTO_ID_5038121190823019138" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuZLcbZoY1dQk8a6l4IUd55x0tZt9-NXWlbpWYBjk5NfmtoZbuGIagaj0l3ij0UxKwWi2snanBgIp5rLNTAxGA_k3PmDS90Zf6S0xH_7tJ8q_PMTr-CwWCR_IoTZD_xm60XGNsIse1eTQ/s200/habas,+y+calmares+009+reducida.jpg" border="0" /></span></a><span style="font-family:arial;color:#cc6600;"> dejar que se mezcle todo bien<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhncxKBePSMZrqc0WTvGIwGb-SkTExb6hIDNumugA0T7oetGV777dBsELiwpDTbdhYUUGaD_UmYwhyphenhyphenC5G9JmhXLUZCqR94FSHERzMx8CPT-P45Way9eLncCntIRCrMkzexLYeH8WMqIL3Y/s1600-h/habas,+y+calmares+011+reducida.jpg"><span style="font-family:arial;color:#cc6600;"><img id="BLOGGER_PHOTO_ID_5038121190823019154" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhncxKBePSMZrqc0WTvGIwGb-SkTExb6hIDNumugA0T7oetGV777dBsELiwpDTbdhYUUGaD_UmYwhyphenhyphenC5G9JmhXLUZCqR94FSHERzMx8CPT-P45Way9eLncCntIRCrMkzexLYeH8WMqIL3Y/s200/habas,+y+calmares+011+reducida.jpg" border="0" /></span></a><span style="font-family:arial;color:#cc6600;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwnty_YIa3DEsIPCgNP3h5m1N_C5mj2CQw8s_5gYfFUTBAFbVevKtTckrFB8ngD0moagaRKj_RSg94-s0y60TkU5k9LmrY76GCF826kYUCp4FSyiEN7n_dce-WR306EG7Im7Vk2KNiklk/s1600-h/habas,+y+calmares+014+reducida.jpg"><span style="font-family:arial;color:#cc6600;"><img id="BLOGGER_PHOTO_ID_5038122337579287218" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwnty_YIa3DEsIPCgNP3h5m1N_C5mj2CQw8s_5gYfFUTBAFbVevKtTckrFB8ngD0moagaRKj_RSg94-s0y60TkU5k9LmrY76GCF826kYUCp4FSyiEN7n_dce-WR306EG7Im7Vk2KNiklk/s200/habas,+y+calmares+014+reducida.jpg" border="0" /></span></a><span style="font-family:arial;color:#cc6600;">En una cazuela, se pone las zanahorias, los guisantes y las alcachofas a dorar una vez <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">estén</span> medio hechas retirar y reservar.</span></div><br /><div><span style="font-family:arial;color:#cc6600;">Picar la cebolla y el ajo dorar a fuego lento, añadir lo tomates pelados y triturados, dejar reducir poner la cucharada de <span class="blsp-spelling-error" id="SPELLING_ERROR_8">harina</span> y deshacer con agua <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">fría</span>.<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhauwTldVgVUpek3SsbuNfl_x9gx49OTsGPGaXtry7cFcBQbg87tT-ZAtOqJ0gWKA6YDAOybgPk-TmccH-vaWpuGSFkS8XpUN7UsonLpyl9q-NflE-_kKI-lG6edDdIIO0r9jzs2Oj0fwQ/s1600-h/habas,+y+calmares+016+reducida.jpg"><span style="font-family:arial;color:#cc6600;"><img id="BLOGGER_PHOTO_ID_5038122341874254530" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhauwTldVgVUpek3SsbuNfl_x9gx49OTsGPGaXtry7cFcBQbg87tT-ZAtOqJ0gWKA6YDAOybgPk-TmccH-vaWpuGSFkS8XpUN7UsonLpyl9q-NflE-_kKI-lG6edDdIIO0r9jzs2Oj0fwQ/s200/habas,+y+calmares+016+reducida.jpg" border="0" /></span></a><span style="font-family:arial;color:#cc6600;">Se ponen los calamares, los huevos duros y las verduras.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCNK9LbkzKg8aBCutREg4DJ9zjUKTqOOP6iMjnFsx3hALpSoDQsuf87LTqSYtrejrQCWXHrViqh1HGqygzeLen5Z-sOhu62-66mmIrwIs9A70Fs12hDOVCI_Hq1A9Ur3b-pyV7OR6KpDM/s1600-h/habas,+y+calmares+018+reducida.jpg"><span style="font-family:arial;color:#cc6600;"><img id="BLOGGER_PHOTO_ID_5038122341874254546" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCNK9LbkzKg8aBCutREg4DJ9zjUKTqOOP6iMjnFsx3hALpSoDQsuf87LTqSYtrejrQCWXHrViqh1HGqygzeLen5Z-sOhu62-66mmIrwIs9A70Fs12hDOVCI_Hq1A9Ur3b-pyV7OR6KpDM/s200/habas,+y+calmares+018+reducida.jpg" border="0" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEierHFoELdRFx04G5Q7_Dvigc5U343b9mywZ1Cb0IuM8sLjQPtyJuA45iYO0tck92FtXzR3BWVvnFOx97xYRul3s5KjKKQY77cMKMxNGh9EyJTZt-Dz0CbS7OTulE1P9hscwJJ6_J8XV_w/s1600-h/habas,+y+calmares+019+reducida.jpg"><span style="font-family:arial;color:#cc6600;"><img id="BLOGGER_PHOTO_ID_5038122341874254562" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEierHFoELdRFx04G5Q7_Dvigc5U343b9mywZ1Cb0IuM8sLjQPtyJuA45iYO0tck92FtXzR3BWVvnFOx97xYRul3s5KjKKQY77cMKMxNGh9EyJTZt-Dz0CbS7OTulE1P9hscwJJ6_J8XV_w/s200/habas,+y+calmares+019+reducida.jpg" border="0" /></span></a></div><br /><div><span style="font-family:arial;color:#cc6600;"></span></div><br /><div><span style="font-family:arial;color:#cc6600;"></span></div><br /><div><span style="font-family:arial;color:#cc6600;"></span></div><br /><div><span style="font-family:arial;color:#cc6600;">Dejar hervir unos 20 minutos </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF3yTI5Ozuw4rRrcEA00IVxhBH8oz2vLEmlTd1LjrTAsAFb7Dy95wUELruoAPIam-Kwm2Dgdfs5_UcSgaltCI_qIwBpnc-Ct-5bFapW7D7UNN-weOCuyqdj_cMhuNAsgCGXOtBs3HJ5W8/s1600-h/reducida.jpg"><span style="font-family:arial;color:#cc6600;"><img id="BLOGGER_PHOTO_ID_5038128071360627442" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 145px" height="148" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF3yTI5Ozuw4rRrcEA00IVxhBH8oz2vLEmlTd1LjrTAsAFb7Dy95wUELruoAPIam-Kwm2Dgdfs5_UcSgaltCI_qIwBpnc-Ct-5bFapW7D7UNN-weOCuyqdj_cMhuNAsgCGXOtBs3HJ5W8/s200/reducida.jpg" width="200" border="0" /></span></a></div><br /><div><span style="font-family:arial;color:#cc6600;"></span></div><br /><div><span style="font-family:arial;color:#cc6600;">Buen provecho</span></div>AKISIhttp://www.blogger.com/profile/09498078264604119675noreply@blogger.com0tag:blogger.com,1999:blog-7443343631391252350.post-31485217571998387732007-03-04T09:14:00.000+01:002007-07-20T12:48:16.470+01:00Habitas a mi manera<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL763-HAx9_3KeyCqh6nRBnrPGmotTvLNcRrokCKiw0jNBClzaRYSImpc6Hvy6cV8s68yGonLNXmeZbdNnL8SfY0t-uKzXxU0hKZGoFk9SsBrvAc1WHKEdOKVCGsqOpcHQAOah7w_BkLs/s1600-h/habas,+y+calmares+001+reducida.jpg"><img id="BLOGGER_PHOTO_ID_5037982884286153090" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL763-HAx9_3KeyCqh6nRBnrPGmotTvLNcRrokCKiw0jNBClzaRYSImpc6Hvy6cV8s68yGonLNXmeZbdNnL8SfY0t-uKzXxU0hKZGoFk9SsBrvAc1WHKEdOKVCGsqOpcHQAOah7w_BkLs/s200/habas,+y+calmares+001+reducida.jpg" border="0" /></a> <span style="font-family:arial;color:#cc6600;">Ingredientes:</span><br /><span style="font-family:arial;color:#cc6600;">Para dos persona, 2 Kilos de habas pequeñas</span><br /><span style="font-family:arial;color:#cc6600;">Una cebolla </span><br /><span style="font-family:arial;color:#cc6600;">Una butifarra negra</span><br /><span style="font-family:arial;color:#cc6600;">Menta</span><br /><span style="font-family:arial;color:#cc6600;">Sal</span><br /><span style="font-family:arial;color:#cc6600;">Aceite</span><br /><span style="font-family:arial;color:#cc6600;">Muy fácil<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXU2HhlGXZUX1n4reYgUVFx0yR8uhV8M9EguUc1cnTLlN8mcAz59U0VUDcSd1KtN-xqNYArPpxeqGchxZ9FNj31J7ZfFSYOirzn8cxp7NTUOmeXTCGIhV8pBinjNlYYJd6EduG-Ekbhf8/s1600-h/habas,+y+calmares+002+reducida.jpg"><span style="font-family:arial;color:#cc6600;"><img id="BLOGGER_PHOTO_ID_5037982888581120402" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXU2HhlGXZUX1n4reYgUVFx0yR8uhV8M9EguUc1cnTLlN8mcAz59U0VUDcSd1KtN-xqNYArPpxeqGchxZ9FNj31J7ZfFSYOirzn8cxp7NTUOmeXTCGIhV8pBinjNlYYJd6EduG-Ekbhf8/s200/habas,+y+calmares+002+reducida.jpg" border="0" /></span></a><span style="font-family:arial;color:#cc6600;"> Se dora la cebolla a fuego lento, se añade la butifarra cortada a trocitos pequeños.<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMMVAmxVrjB0ENFwn62e5k5jNyk1VUa7YJwoSL3jN4YLVkmvNu2suohJ_0l6WQs4fCyuTqy1M0c7vJ4EL7nm5hlUdFKEsyZ_GYUjbv8tBy0Tx6vYYQ8kPXzp7eODRpIWbkZ5dozXCRkiY/s1600-h/habas,+y+calmares+003+reducida.jpg"><span style="font-family:arial;color:#cc6600;"><img id="BLOGGER_PHOTO_ID_5037982888581120418" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMMVAmxVrjB0ENFwn62e5k5jNyk1VUa7YJwoSL3jN4YLVkmvNu2suohJ_0l6WQs4fCyuTqy1M0c7vJ4EL7nm5hlUdFKEsyZ_GYUjbv8tBy0Tx6vYYQ8kPXzp7eODRpIWbkZ5dozXCRkiY/s200/habas,+y+calmares+003+reducida.jpg" border="0" /></span></a><span style="font-family:arial;color:#cc6600;"> Poner la habas y la menta en la cazuela y tapar dejar cocer unos 20 minutos a fuego lento con su vapor.<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWVPyWzp3mOs3gUHhpZl8_UKQE6GwpKmHzIEm2OcVd_OwMvMOtOkJ5zd9pkXqV3co9OHSlJFdmHackPuiLuMYwgXP4NIRDeCARxnH0mi1y6yXnhwHXNKKJjhcz_iIt_KlrKa9FOePvrds/s1600-h/habas,+y+calmares+004+reducida.jpg"><span style="font-family:arial;color:#cc6600;"><img id="BLOGGER_PHOTO_ID_5037982888581120434" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWVPyWzp3mOs3gUHhpZl8_UKQE6GwpKmHzIEm2OcVd_OwMvMOtOkJ5zd9pkXqV3co9OHSlJFdmHackPuiLuMYwgXP4NIRDeCARxnH0mi1y6yXnhwHXNKKJjhcz_iIt_KlrKa9FOePvrds/s200/habas,+y+calmares+004+reducida.jpg" border="0" /></span></a><span style="font-family:arial;color:#cc6600;"> Cuando la habitas estén tiernas destapar y dejar freír a fuego alegre.</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwQ7TlK0aaW3jPnYX-t8EY2wKoDf6VyAAJ1ZGSYXe9K37N-xbnASsZi2hlm1m16cKD0xMXKjq9F0pwMU3l8amRq-K-Q9dG0akJ4QxqzUGeLx7EWEuzHF-gLSJnQJkET5vAqA_fMb9qr2k/s1600-h/habas,+y+calmares+010+reducida.jpg"><span style="font-family:arial;color:#cc6600;"><img id="BLOGGER_PHOTO_ID_5037982892876087746" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwQ7TlK0aaW3jPnYX-t8EY2wKoDf6VyAAJ1ZGSYXe9K37N-xbnASsZi2hlm1m16cKD0xMXKjq9F0pwMU3l8amRq-K-Q9dG0akJ4QxqzUGeLx7EWEuzHF-gLSJnQJkET5vAqA_fMb9qr2k/s200/habas,+y+calmares+010+reducida.jpg" border="0" /></span></a><span style="font-family:arial;color:#cc6600;"> Buen provecho.<br /></span>AKISIhttp://www.blogger.com/profile/09498078264604119675noreply@blogger.com1tag:blogger.com,1999:blog-7443343631391252350.post-80557585010286073332007-02-25T17:27:00.000+01:002013-10-04T16:35:30.992+01:00Patatas rellenas de carne<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHfMkOKako2UBwU4NRvfecXI4TCN90nvZd8RleDsnGDzAUzgKdAjmwIvp5RpGM271y5fEhw0wG3-GzfRL-L08N4hu_VU7mkNbNkubzT32L_OO_XfImsZZ1cJkgSeuWyv6Wvnen4RoZfPo/s1600/IMG_20131004_143611.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHfMkOKako2UBwU4NRvfecXI4TCN90nvZd8RleDsnGDzAUzgKdAjmwIvp5RpGM271y5fEhw0wG3-GzfRL-L08N4hu_VU7mkNbNkubzT32L_OO_XfImsZZ1cJkgSeuWyv6Wvnen4RoZfPo/s640/IMG_20131004_143611.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqXXukbumewGCm7p5jRwSpRGMPMgIONrQuK_f4DlN5OVz3unLSoSTQegxKs08TAlxddoACAa1pppEt_omf6jBtEEDfwDOXgIsyBwPCkGNpmKHIFzXeppl2L4Ly5DsYmOLTuahUDpcyxSk/s1600-h/25-02-07_1232.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a> </div>
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<strong><span style="font-family: Arial;">Ingredientes:</span></strong><span style="font-family: Arial;"><o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<strong><span style="font-family: Arial; font-weight: normal; mso-bidi-font-weight: bold;">1/2 kg
de picadillo de ternera y cerdo mezclados</span></strong><b><span style="font-family: Arial;"><o:p></o:p></span></b></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<strong><span style="font-family: Arial; font-weight: normal; mso-bidi-font-weight: bold;">14
patatas pequeñas<o:p></o:p></span></strong></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<strong><span style="font-family: Arial; font-weight: normal; mso-bidi-font-weight: bold;">Aceite de oliva</span></strong><b><span style="font-family: Arial;"><o:p></o:p></span></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<strong><span style="font-family: Arial; font-weight: normal; mso-bidi-font-weight: bold;">1l de caldo de verduras</span></strong><b><span style="font-family: Arial;"><o:p></o:p></span></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<strong><span style="font-family: Arial; font-weight: normal; mso-bidi-font-weight: bold;">1 lata de pimientos
morrones</span></strong><b><span style="font-family: Arial;"><o:p></o:p></span></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<strong><span style="font-family: Arial; font-weight: normal; mso-bidi-font-weight: bold;">1/2 cebolla</span></strong><b><span style="font-family: Arial;"><o:p></o:p></span></b></div>
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<strong><span style="font-family: Arial; font-weight: normal; mso-bidi-font-weight: bold;">perejil</span><span style="font-family: Arial;">, </span></strong><strong><span style="font-family: Arial; font-weight: normal; mso-bidi-font-weight: bold;">sal pimienta pimentón
natural y azafrán.</span></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgPx10D2YLcUvHwTFGynwqcLdBN90MyXGuomauia3cJ7yCxcN7nIrarRup5fF-Qkfw0iF33rFstDxzYQ_w0HQb1hyphenhyphenaT-bLYU5VGCPjYTC2Yy3U17udZeVYa5lPH-S0TNDUJ31W8gUazmU/s1600/foto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgPx10D2YLcUvHwTFGynwqcLdBN90MyXGuomauia3cJ7yCxcN7nIrarRup5fF-Qkfw0iF33rFstDxzYQ_w0HQb1hyphenhyphenaT-bLYU5VGCPjYTC2Yy3U17udZeVYa5lPH-S0TNDUJ31W8gUazmU/s400/foto.jpg" width="400" /></a></div>
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<strong><span style="font-family: Arial;"><br /></span></strong></div>
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<strong><span style="font-family: Arial;">1.Preparar el caldo de verduras y guisar la carne</span></strong></div>
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<strong><span style="font-family: Arial;"><br /></span></strong></div>
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<strong><span style="font-family: Arial;">Caldo de verduras:</span></strong></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<strong><span style="font-family: Arial; font-weight: normal; mso-bidi-font-weight: bold;">1l - Medio puerro, media
cebolla, perejil, zanahoria, pimientos, sal.</span></strong><b><span style="font-family: Arial;"><o:p></o:p></span></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<strong><span style="font-family: Arial; font-weight: normal; mso-bidi-font-weight: bold;">Se pone a hacer el caldo de
verduras</span></strong><b><span style="font-family: Arial;"><o:p></o:p></span></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<strong><span style="font-family: Arial; font-weight: normal; mso-bidi-font-weight: bold;">A la sarten la cebolla
picada y cuando esté a medio dorar se le añade el picadillo de carne dándole
vueltas a menudo para que se deshaga bien.</span></strong><b><span style="font-family: Arial;"><o:p></o:p></span></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<strong><span style="font-family: Arial; font-weight: normal; mso-bidi-font-weight: bold;">Cuando ya esté bien pasado
se añade el pimentón, sal y algo del caldo de verduras.<o:p></o:p></span></strong></div>
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Opcional un chorrito de vino blanco para el guiso de la carne.</div>
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<span style="color: #444444; font-size: 13.5pt;"><br /></span></div>
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<span style="color: #444444; font-size: 13.5pt;"><b>2. Vaciar las patatas, rellenar y tapar</b></span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY6pJcDMtQYuA8utXIjNiD4tM7WLLBstmlZ80gk-tYLGuE6CDN4RPWdci9-WYjNaOk555Gg11P8i_PaybWiUeZvEBJSrfWu_5541xoHhNYoK2825tVkjvM7V9E7aFEw4dGUz4p09cAVLw/s1600/IMG_20131004_131942.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY6pJcDMtQYuA8utXIjNiD4tM7WLLBstmlZ80gk-tYLGuE6CDN4RPWdci9-WYjNaOk555Gg11P8i_PaybWiUeZvEBJSrfWu_5541xoHhNYoK2825tVkjvM7V9E7aFEw4dGUz4p09cAVLw/s400/IMG_20131004_131942.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie5z4_NDs5ktdph_ysiNH2oUe_A2yYUYxorYucLxkMdnaD0-0v4G_AH6dtADdzVMsNevXv44TyMISXtLGJEgNTeTtRn5Eom4Fj_2nYbnFMgfLk5a20DSjh5ww3uz8oUPeYCnpyO_L69ao/s1600/foto2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie5z4_NDs5ktdph_ysiNH2oUe_A2yYUYxorYucLxkMdnaD0-0v4G_AH6dtADdzVMsNevXv44TyMISXtLGJEgNTeTtRn5Eom4Fj_2nYbnFMgfLk5a20DSjh5ww3uz8oUPeYCnpyO_L69ao/s400/foto2.jpg" width="400" /></a></div>
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<span style="color: #444444; font-size: 13.5pt;"><b>3. Freir en abundante aceite hasta que doren</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-bhQByOTUdODwTZruu35s6Y8HqsQjz6zSLYg6DrxYkoQQFLSSxRLtJ775arFDFgM3s6FmVE1kI_AXXVRn9GVbwTz9CPyAdcgYq0gGSSsbqmDCzUCoO694ke-GtSeHnqwS60RH1R7KMoU/s1600/IMG_20131004_130812.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH9YvIBiNIk3vBi8fo02pv-_-FZK8DlthGiLBg1_6dZN78mWIur1kiUjJ34A9eXcqpFIPa_NNR1BA7AwRriX66_hPzqihOUD1lXg3JZP8rfS3u6Hn-c_GVeKtMY9oVT2zbstoYL22mu6c/s1600/IMG_20131004_133106.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH9YvIBiNIk3vBi8fo02pv-_-FZK8DlthGiLBg1_6dZN78mWIur1kiUjJ34A9eXcqpFIPa_NNR1BA7AwRriX66_hPzqihOUD1lXg3JZP8rfS3u6Hn-c_GVeKtMY9oVT2zbstoYL22mu6c/s400/IMG_20131004_133106.jpg" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-bhQByOTUdODwTZruu35s6Y8HqsQjz6zSLYg6DrxYkoQQFLSSxRLtJ775arFDFgM3s6FmVE1kI_AXXVRn9GVbwTz9CPyAdcgYq0gGSSsbqmDCzUCoO694ke-GtSeHnqwS60RH1R7KMoU/s1600/IMG_20131004_130812.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-bhQByOTUdODwTZruu35s6Y8HqsQjz6zSLYg6DrxYkoQQFLSSxRLtJ775arFDFgM3s6FmVE1kI_AXXVRn9GVbwTz9CPyAdcgYq0gGSSsbqmDCzUCoO694ke-GtSeHnqwS60RH1R7KMoU/s200/IMG_20131004_130812.jpg" width="200" /></a></div>
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<b>4.Retirar todo el aceite de la sarten, y con el fuego vivo añadir el picadillo que nos sobró, las patatas fritas del vaciado, el caldo de verduras hirviendo y por último las patatas rellenas.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxXDAfXTR04YKzRgwE7NOvK9Me23kj7YqcV9SD1QJZ9lY97d98WwlE096FTVqB_oU02Y-WgfbuNbG7j6IZW9jueVT1QMlw-k3_c2ICNj2xdtl4d8ldzjb5vsub6Z44WogqMEb6AsNOp2Q/s1600/cazuela.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxXDAfXTR04YKzRgwE7NOvK9Me23kj7YqcV9SD1QJZ9lY97d98WwlE096FTVqB_oU02Y-WgfbuNbG7j6IZW9jueVT1QMlw-k3_c2ICNj2xdtl4d8ldzjb5vsub6Z44WogqMEb6AsNOp2Q/s400/cazuela.jpg" width="400" /></a></div>
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<span style="font-size: 13.5pt;"><b>5. Hervir suavemente todo junto unos diez minutos y pinchar con un palito de madera para comprobar que estén en su punto.</b><o:p></o:p></span></div>
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Xanahttp://www.blogger.com/profile/17206205499766971127noreply@blogger.com2