tag:blogger.com,1999:blog-33543300315574613922024-03-27T16:20:37.270+02:00Receptes de l´avi i s´àviaGuida Al·lèshttp://www.blogger.com/profile/11586486232382949335noreply@blogger.comBlogger154125tag:blogger.com,1999:blog-3354330031557461392.post-70769706770961649132024-03-27T16:14:00.004+02:002024-03-27T16:20:05.170+02:00Formatjades de sípia i de pollastre<p> </p><div class="separator" style="clear: both; text-align: center;">La nit abans has de posar el pollastre a marinar<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLbCNqsqvANa9uixeFqDjsAvcjcn9ymec7S6Zkc1mP3jHclxjRWJo0hwlb0bY4Krh1cyLomPBjGh11ztt78mpUgk1iX-mIHMJAlOv7RiosNs3J_UUU1WHvbg1-9pqBE43FZWexoSiip9IW6d1TMpumcDXzwapvU3Vhyq8B4xF54j1WWjhkdR5s24xYotyI/s3984/IMG_20240326_194114.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="1840" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLbCNqsqvANa9uixeFqDjsAvcjcn9ymec7S6Zkc1mP3jHclxjRWJo0hwlb0bY4Krh1cyLomPBjGh11ztt78mpUgk1iX-mIHMJAlOv7RiosNs3J_UUU1WHvbg1-9pqBE43FZWexoSiip9IW6d1TMpumcDXzwapvU3Vhyq8B4xF54j1WWjhkdR5s24xYotyI/w231-h500/IMG_20240326_194114.jpg" width="231" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK2hdumLL0UtoWGPew0DDvHUw2nZqsxGTlxG1oO5Bx1B4rrzTYMk5FA4SLZXYszoUGqwzdz3XTxeH_QuniwfPQSnys_x29_xqwc2c_c6Msjo0hAYwIPcW-KSXpPS-kxAhu9cu9vOoOpY4k_8tWxnNGVTr1Imr9CjFHnlB9S2T5PEOjl4DRzuZK8xHvE4c4/s3984/IMG_20240326_194107.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="1840" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK2hdumLL0UtoWGPew0DDvHUw2nZqsxGTlxG1oO5Bx1B4rrzTYMk5FA4SLZXYszoUGqwzdz3XTxeH_QuniwfPQSnys_x29_xqwc2c_c6Msjo0hAYwIPcW-KSXpPS-kxAhu9cu9vOoOpY4k_8tWxnNGVTr1Imr9CjFHnlB9S2T5PEOjl4DRzuZK8xHvE4c4/s320/IMG_20240326_194107.jpg" width="148" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Per marinar:</div><div class="separator" style="clear: both; text-align: center;">- Dues capses de safrà</div><div class="separator" style="clear: both; text-align: center;">- Dos paquets d'espícies de Sa Muradeta</div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Z5q8R4FEdGCjnRSXqQMhJs3gkNzr7AXFGNXwfuZyaYL7KxXqKj_Da-t22iFLiEmEDFhPbsDgrH1hN4gDJIbY_XwbYeJC8XNXVed0vNuR03HLAhlImINQ917zmgygGCeEk3sLDwBwWNooIkG9ufB3oybeZZNAXi0ovZP-f-LUEgyY8zbcCxvhIsHOjj60/s3984/IMG_20240326_194018.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1840" data-original-width="3984" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Z5q8R4FEdGCjnRSXqQMhJs3gkNzr7AXFGNXwfuZyaYL7KxXqKj_Da-t22iFLiEmEDFhPbsDgrH1hN4gDJIbY_XwbYeJC8XNXVed0vNuR03HLAhlImINQ917zmgygGCeEk3sLDwBwWNooIkG9ufB3oybeZZNAXi0ovZP-f-LUEgyY8zbcCxvhIsHOjj60/s320/IMG_20240326_194018.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUJ7UcFlhyB51mhScsMavJ_Rq13ZSmtuppIEpDRLEoKFEG7ZGt_i2UQo2HsgCbpCzC1dRWbqhQzhdVHuyKDm5Viu1fC7B1CDO-it1a-DzSVeHloP3i3ZPmMz6Rt_5WSsR4yoDSFZusFT1CnSfQ_uM3ElfnDaRF6UGBhqKK90Um2bIDCkS7k24575lL-eks/s3984/IMG_20240326_193955.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="1840" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUJ7UcFlhyB51mhScsMavJ_Rq13ZSmtuppIEpDRLEoKFEG7ZGt_i2UQo2HsgCbpCzC1dRWbqhQzhdVHuyKDm5Viu1fC7B1CDO-it1a-DzSVeHloP3i3ZPmMz6Rt_5WSsR4yoDSFZusFT1CnSfQ_uM3ElfnDaRF6UGBhqKK90Um2bIDCkS7k24575lL-eks/s320/IMG_20240326_193955.jpg" width="148" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Nou moscada ratllada abundant</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-gd6VdxBX2QRHAMtKaEv6sMkds7k2L218MjBn9XgvAGvBwGNFxsBVurFjWkRqLY6yKICW-fWqMgkXQdi9Tu8QHEgjI9NPz1jQIx0TB8f908GLnIDsf8vcBeFDsfjWw-xV3NLmqdQWAVZrAkECJsarFs4rMl28sVAQeIxHT4FQjBiPUgM4m8J9WBCHa3fM/s3984/IMG_20240326_194120.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="1840" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-gd6VdxBX2QRHAMtKaEv6sMkds7k2L218MjBn9XgvAGvBwGNFxsBVurFjWkRqLY6yKICW-fWqMgkXQdi9Tu8QHEgjI9NPz1jQIx0TB8f908GLnIDsf8vcBeFDsfjWw-xV3NLmqdQWAVZrAkECJsarFs4rMl28sVAQeIxHT4FQjBiPUgM4m8J9WBCHa3fM/s320/IMG_20240326_194120.jpg" width="148" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Espícies Ras El Hanout</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWhFMHFCD-6l33HeFkhzmm_DAG9m61WaGCpB6K5ChXsbusYcNIvIyLpHipo5zLQtvgOthTuevPFCIuex9FD5kxAZmMe3nMImEU2DoMxfVcG1dH_OKaSXu6TlqQRoeNPYakuWDH5VeTujQyvcSmMOc4ZVkhZdrvKfLC5btANksbWbMgBFbWqRz5Bbadwkg7/s3984/IMG_20240326_194450.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="1840" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWhFMHFCD-6l33HeFkhzmm_DAG9m61WaGCpB6K5ChXsbusYcNIvIyLpHipo5zLQtvgOthTuevPFCIuex9FD5kxAZmMe3nMImEU2DoMxfVcG1dH_OKaSXu6TlqQRoeNPYakuWDH5VeTujQyvcSmMOc4ZVkhZdrvKfLC5btANksbWbMgBFbWqRz5Bbadwkg7/s320/IMG_20240326_194450.jpg" width="148" /></a></div><div class="separator" style="clear: both; text-align: center;">Al mateix temps has de fer el relleno de sípia: molta ceba, all, pebre vermell i sípia. Tot tallat petit.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Ensoldemà tindràs sa carn així de preciosa:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR8RqLiJ19PJyiL0sMbAY4zXmLOE7dC7pUXYuUtigIp0kewdrp2as8VunhGs-tCmRArQlESnz-2t3DA1XGUeWk-Nlz9IslZbXwYmL4TNwvdCjt-H5Xp2ARf_7FvAu88cRl0Zb6OThW7Uhakjn-IHwmY6HUc73isfbGaqR726tZRpLdqvEpQcShUsl30aWL/s3984/IMG_20240327_110601.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="1840" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR8RqLiJ19PJyiL0sMbAY4zXmLOE7dC7pUXYuUtigIp0kewdrp2as8VunhGs-tCmRArQlESnz-2t3DA1XGUeWk-Nlz9IslZbXwYmL4TNwvdCjt-H5Xp2ARf_7FvAu88cRl0Zb6OThW7Uhakjn-IHwmY6HUc73isfbGaqR726tZRpLdqvEpQcShUsl30aWL/s320/IMG_20240327_110601.jpg" width="148" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Fas sa pasta (trobaràs sa recepta clicant a coques salades). </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">La deixes estovar</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Fas els trics: </div><div class="separator" style="clear: both; text-align: center;">40gr pel fons de sa formatjada</div><div class="separator" style="clear: both; text-align: center;">20gr per sa tapadora</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2UG1YMqTQlJep2IJsPebrx9-jg4Kcod6JFJI-6xr52zi0r5rQN1GmqR4WEcpNy0iQJ6TkCcsyQ9ZMr3jn2mScahvvQz3ja55aN4dYR7EVYFGjjKcAHfsITg5U7o4K_NBnWNdFBvLmrupC6pERdds_DyD0FT5bT0Pce2RMisQroGDFY2f3gMAwCWbnUp0q/s3984/IMG_20240327_110609.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1840" data-original-width="3984" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2UG1YMqTQlJep2IJsPebrx9-jg4Kcod6JFJI-6xr52zi0r5rQN1GmqR4WEcpNy0iQJ6TkCcsyQ9ZMr3jn2mScahvvQz3ja55aN4dYR7EVYFGjjKcAHfsITg5U7o4K_NBnWNdFBvLmrupC6pERdds_DyD0FT5bT0Pce2RMisQroGDFY2f3gMAwCWbnUp0q/s320/IMG_20240327_110609.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I ja pots començar a muntar</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS_cfoRYuew8uVWKkH-Ry899ol_5K9XlL1bpAwMlrcxgyPTSNeeYHSkkmM_koT4ifKr9iVff9dq4MG8miX24872zbAD8L7d-b_6U_YpvCS8o5XyoJsWpdLh9DOQnnkpyy4ZEx7l_FqL07Hdv8E_c7EmJqByb3E7wKpMzn1pwjfmGkUapm0RzjpIRgjN1xd/s3984/IMG_20240327_110617.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="1840" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS_cfoRYuew8uVWKkH-Ry899ol_5K9XlL1bpAwMlrcxgyPTSNeeYHSkkmM_koT4ifKr9iVff9dq4MG8miX24872zbAD8L7d-b_6U_YpvCS8o5XyoJsWpdLh9DOQnnkpyy4ZEx7l_FqL07Hdv8E_c7EmJqByb3E7wKpMzn1pwjfmGkUapm0RzjpIRgjN1xd/s320/IMG_20240327_110617.jpg" width="148" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0DgILTqnhYpsQ9eaMJxjHPRBx5Qc0plD4etQiZ0lSRFr5UfDBxi4WzOBMPoJuXEFp9-jtvBa2-zQIkqVQujrjfZl5XUWtfGCzq_Sa1WXoJSeAgwWYyGrC9jThZPSQXgvaq_RyGWNe9fRavPzPK6-aWKL3sSEgtOTlR38iZvn6rRLTXXrYKaRNmrvtz-HK/s3984/IMG_20240327_121852.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1840" data-original-width="3984" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0DgILTqnhYpsQ9eaMJxjHPRBx5Qc0plD4etQiZ0lSRFr5UfDBxi4WzOBMPoJuXEFp9-jtvBa2-zQIkqVQujrjfZl5XUWtfGCzq_Sa1WXoJSeAgwWYyGrC9jThZPSQXgvaq_RyGWNe9fRavPzPK6-aWKL3sSEgtOTlR38iZvn6rRLTXXrYKaRNmrvtz-HK/s320/IMG_20240327_121852.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq41mHxpftjJ5COoftJsmBpyEIoO6pVVRa_czbDkXRU02pEQQsBKnx-JkYEQ7c62QJ0y4TRl7j-OVZ-bzmFwZ0w9rTiguhd7K2nF2vDnaB2l8csz-8qaSz56eBT2-Nhemo8ppkJkF35aGRdiFuc5JJjvLfk6JwrNDm1bakO1MrdEw6u2TQh9PDW_G3VyDx/s3984/IMG_20240327_121857.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1840" data-original-width="3984" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq41mHxpftjJ5COoftJsmBpyEIoO6pVVRa_czbDkXRU02pEQQsBKnx-JkYEQ7c62QJ0y4TRl7j-OVZ-bzmFwZ0w9rTiguhd7K2nF2vDnaB2l8csz-8qaSz56eBT2-Nhemo8ppkJkF35aGRdiFuc5JJjvLfk6JwrNDm1bakO1MrdEw6u2TQh9PDW_G3VyDx/s320/IMG_20240327_121857.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij9CBmUH7v88rsDrCabNtQhmcX8CkdjqXN1B-a3_5b2uAWm1jQpgKljV1aQUIKfrl4brsE_NCGAKZRFWoVhRTEw7B8D14KEHu26RcYKLKO8UqeIUUEgqUyQmfCBxCdag9ac41zGV8JadUfk9L3hDno_P-zKxeKvl5wYOwB8qDLH0Ais2NMNTQyiZKNSppQ/s3984/IMG_20240327_121909.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="1840" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij9CBmUH7v88rsDrCabNtQhmcX8CkdjqXN1B-a3_5b2uAWm1jQpgKljV1aQUIKfrl4brsE_NCGAKZRFWoVhRTEw7B8D14KEHu26RcYKLKO8UqeIUUEgqUyQmfCBxCdag9ac41zGV8JadUfk9L3hDno_P-zKxeKvl5wYOwB8qDLH0Ais2NMNTQyiZKNSppQ/s320/IMG_20240327_121909.jpg" width="148" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Abans de posar-les as forn han de tovar de nou. Una vegada toves, s'hi clava una forquilla.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPK4kfAW9-cUiFGUMvP1Xat10HXHRr1KYtAV2S28TSJFBhcH7MdzVK2-v2VwSsX4P3EhOCQsUrJg8YBuguaCUGSOw1PisAork4Jn-4GfsJLvvgvjVwTZmCjiTXTukxyQsfIUehW3FXkSCYf1ABP9JuEETqtk5u8Vq71VOzRJdxdPlu5SpJcyGcboI_4tTz/s3984/IMG_20240327_121917.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1840" data-original-width="3984" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPK4kfAW9-cUiFGUMvP1Xat10HXHRr1KYtAV2S28TSJFBhcH7MdzVK2-v2VwSsX4P3EhOCQsUrJg8YBuguaCUGSOw1PisAork4Jn-4GfsJLvvgvjVwTZmCjiTXTukxyQsfIUehW3FXkSCYf1ABP9JuEETqtk5u8Vq71VOzRJdxdPlu5SpJcyGcboI_4tTz/s320/IMG_20240327_121917.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQxLl2rHjcFNBP6BE68XkpBWp7aKlxvih4E5089oL0w2j-dAXR3KYIw9KTkfW-LJuPkJVmYgoej_J6S3hcGqFl0jcUj1BmnhEE1XxKCiW_VP7Y2wK88FClyqJUfpWhDPJtiMgEb-B5vtN5i-7s5QS6o5sN9urU1uJJFL0OFvgDESsuxHeFq_Nw2DEA70QU/s3984/IMG_20240327_130239.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="1840" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQxLl2rHjcFNBP6BE68XkpBWp7aKlxvih4E5089oL0w2j-dAXR3KYIw9KTkfW-LJuPkJVmYgoej_J6S3hcGqFl0jcUj1BmnhEE1XxKCiW_VP7Y2wK88FClyqJUfpWhDPJtiMgEb-B5vtN5i-7s5QS6o5sN9urU1uJJFL0OFvgDESsuxHeFq_Nw2DEA70QU/s320/IMG_20240327_130239.jpg" width="148" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Ses de sípia se'ns rompien i per açò hem fet rubiols. Han quedat moooolt bons.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjLENk_BQOjvcZbeE31wWL1Bqk4tq59QcYQHrFvkU8Ylkwy11erBRtaLzjNKqtxYpkSGuEu6rgDfQaQMjVruJMUoZqGcifzbOt0zFrVG8CW_H_spi6UfKu6ZFEsurCgbOTGMciVU_3J_21s8_FrIjObBAgmMrfFZ30hI9KBQKfBXFwXsBg9GWT6mjcRp9m/s3984/IMG_20240327_143119.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="1840" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjLENk_BQOjvcZbeE31wWL1Bqk4tq59QcYQHrFvkU8Ylkwy11erBRtaLzjNKqtxYpkSGuEu6rgDfQaQMjVruJMUoZqGcifzbOt0zFrVG8CW_H_spi6UfKu6ZFEsurCgbOTGMciVU_3J_21s8_FrIjObBAgmMrfFZ30hI9KBQKfBXFwXsBg9GWT6mjcRp9m/s320/IMG_20240327_143119.jpg" width="148" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I com que hi sobra a pasta n'hem fetes de brossat.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL2Jm-JjMN1Rhuw3A5Sq_eQ6Y_htylZ31U5rIgoMX82rYcgYUfekCUSd-b1AMdGU65sq7rlAiihlDmFE7ibHAeiQGlwSO2KVtNlK5bDnSyd0PBq27J8BqkLvQSoETSf7YdGi5q1hoE8bPVxIIjttimLEwDgLrxx68S0cstL2_Kaf5dpV2fdSSwi5okDH3_/s2416/IMG_20240327_134041~2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1615" data-original-width="2416" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL2Jm-JjMN1Rhuw3A5Sq_eQ6Y_htylZ31U5rIgoMX82rYcgYUfekCUSd-b1AMdGU65sq7rlAiihlDmFE7ibHAeiQGlwSO2KVtNlK5bDnSyd0PBq27J8BqkLvQSoETSf7YdGi5q1hoE8bPVxIIjttimLEwDgLrxx68S0cstL2_Kaf5dpV2fdSSwi5okDH3_/s320/IMG_20240327_134041~2.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>Guida Al·lèshttp://www.blogger.com/profile/11586486232382949335noreply@blogger.com0tag:blogger.com,1999:blog-3354330031557461392.post-49153208723222314002024-01-18T10:43:00.002+02:002024-01-18T10:43:36.666+02:00Arròs tailandès<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkUr7PqudrMsWcYqH0rR1ZDw-5zrz-DyrpKRjKAQNWOTV-0cBvHUbfLujWQiRf1DxQoBZQQCYg6qJOWKdsxrKp-lleWfPrZBpDzRES5qFIqh0m3YJwEgZHUdeHiTlSjV-D12c64h74FA_Yf_dSlIeS1Cx1I9uv4Nu7CSiOydh0u9lOGnsyx_wktzCvL5m1/s1992/WhatsApp%20Image%202024-01-18%20at%2009.39.12.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1992" data-original-width="920" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkUr7PqudrMsWcYqH0rR1ZDw-5zrz-DyrpKRjKAQNWOTV-0cBvHUbfLujWQiRf1DxQoBZQQCYg6qJOWKdsxrKp-lleWfPrZBpDzRES5qFIqh0m3YJwEgZHUdeHiTlSjV-D12c64h74FA_Yf_dSlIeS1Cx1I9uv4Nu7CSiOydh0u9lOGnsyx_wktzCvL5m1/w246-h532/WhatsApp%20Image%202024-01-18%20at%2009.39.12.jpeg" width="246" /></a></div><br />- Bullir arròs <p></p><p>- Picar 1 ceba grossa i sogregir-la amb oli de cacauet</p><p>- Quan s'arròs ja està fred, mesclar-lo amb sa ceba</p><p>- Afegir-hi fesols i 2 ous batuts</p><p>- Salsa de soja</p><p><br /></p><p><br /></p>Guida Al·lèshttp://www.blogger.com/profile/11586486232382949335noreply@blogger.com0tag:blogger.com,1999:blog-3354330031557461392.post-69822680399471929622024-01-09T18:12:00.000+02:002024-01-09T18:12:13.412+02:00Bigoli amb anxoves i ceba<p> <span style="font-size: large;">Els Bigoli són espaguettis gruixats amb gust de fruits secs. </span></p><p><span style="font-size: large;">Sofregir 3 cebes grosses (rodanxes fines) en oli d'oliva</span></p><p><span style="font-size: large;">Quan hi duen 10 min. (i encara no estan dorades) afegir-hi 4 o 5 anxoves tallades.</span></p><p><span style="font-size: large;">Coure la pasta.</span></p><p><span style="font-size: large;">Mesclar-ho, afegint-hi una cullerada de bullir els Bigoli. </span></p><p><span style="font-size: large;">Opcional. Si desitges un toc dolç, afegir una cullerada de groselles. </span></p><p><span style="font-size: large;">També romaní, bròquil o tàperes.</span></p>Guida Al·lèshttp://www.blogger.com/profile/11586486232382949335noreply@blogger.com0tag:blogger.com,1999:blog-3354330031557461392.post-28557534774655791192024-01-08T16:51:00.002+02:002024-01-09T17:50:29.213+02:00Tonyina amb all<p></p><span style="font-size: x-large;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC9bw0lIWhqwrIvqUAfcwG1Ei-yN8gUhOvYsy8E6ItwuhLD9idWJVI51LvkLF2TB9K698Zj9PJ73JYM4UQEqBzcEjKbqyt4Ct-RezC2-p5PwnsnbcSGrWnXZkrBrxA4fUDwAW1IFIiY2CZznQbj_4VeUtnLAd4N6NPXTtz2sulWYgiY3znd7YyvBq8jDWP/s1560/WhatsApp%20Image%202024-01-09%20at%2016.28.31.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1560" data-original-width="720" height="625" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC9bw0lIWhqwrIvqUAfcwG1Ei-yN8gUhOvYsy8E6ItwuhLD9idWJVI51LvkLF2TB9K698Zj9PJ73JYM4UQEqBzcEjKbqyt4Ct-RezC2-p5PwnsnbcSGrWnXZkrBrxA4fUDwAW1IFIiY2CZznQbj_4VeUtnLAd4N6NPXTtz2sulWYgiY3znd7YyvBq8jDWP/w289-h625/WhatsApp%20Image%202024-01-09%20at%2016.28.31.jpeg" width="289" /></a></div><br /></span><span style="font-size: x-large;">Escalfar oli de cacauet. Dorar 20 dents d'all. Afegir-hi una cullerada de vinagre de vi i remoure. Guardar per servir damunt la tonyina.</span><div><span style="font-size: large;"><br /></span><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGFhMbH_QFuinRFkFEWSU0uj63a5VdQlCd1kC4UCRQakrEMazS03YRHzDSjMBLYo514XLZ9bX5It43YASeoz6SRoNKz2Lon2MTggYCs3heBt2HbZahrJA-QFYOQ0sXgahkCuRgdmWfw70eDvWJZ5gEyi36bsD2MoEHa4xWjMOZM8C4wk5NKZuEUcwS8eRO/s1992/WhatsApp%20Image%202024-01-09%20at%2016.28.31%20(3).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="920" data-original-width="1992" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGFhMbH_QFuinRFkFEWSU0uj63a5VdQlCd1kC4UCRQakrEMazS03YRHzDSjMBLYo514XLZ9bX5It43YASeoz6SRoNKz2Lon2MTggYCs3heBt2HbZahrJA-QFYOQ0sXgahkCuRgdmWfw70eDvWJZ5gEyi36bsD2MoEHa4xWjMOZM8C4wk5NKZuEUcwS8eRO/w464-h214/WhatsApp%20Image%202024-01-09%20at%2016.28.31%20(3).jpeg" width="464" /></a></div><div><span style="font-size: x-large;"><br /></span></div><div><span style="font-size: x-large;">Preparar l'acompanyament: </span><span style="font-size: large;"><a href="https://www.euskalgastronomia.org/la-piperade/" target="_blank">Piperade</a> </span><span style="font-size: x-large;">Ceba + Pebre verd, vermell (prèviament torrats al forn), tomàtic, all, tem i llor. </span></div><div><span style="font-size: x-large;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1PCnQ1yKHpXVHpsB4EG55tfnvtYNjNZeyJdtbn8x0Vbmc3TZk1CUHLBQ0Zaq2aPJ0nxpEIWANiN5PWwy4KPziSZr4MlfESCfrkxOt-C2ig9qvgrOmaQAT_1eGdX7Q4XGxz8AAB_X0cc-DJyibBdaIBAEYnPPW8s4rYzvnuSX8ZcHXsLExje15qqHKVYJ2/s1992/WhatsApp%20Image%202024-01-09%20at%2016.28.31%20(2).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="920" data-original-width="1992" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1PCnQ1yKHpXVHpsB4EG55tfnvtYNjNZeyJdtbn8x0Vbmc3TZk1CUHLBQ0Zaq2aPJ0nxpEIWANiN5PWwy4KPziSZr4MlfESCfrkxOt-C2ig9qvgrOmaQAT_1eGdX7Q4XGxz8AAB_X0cc-DJyibBdaIBAEYnPPW8s4rYzvnuSX8ZcHXsLExje15qqHKVYJ2/w524-h242/WhatsApp%20Image%202024-01-09%20at%2016.28.31%20(2).jpeg" width="524" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuGhJDi5fIs7-7B-Ex4H3TK2Xvwci4nqAQRa5SubbqUgRRz7CUTN60TsGteJN3AP4tSBfdXdDC94izyEV9omFDqHiCcFDy9EJx3zJeOnyxDBBjSivz_lufcYSfO50mL25g5jUZF3FWOULdZ7QP1sTQyuE2nx1amXPmNfO7kD7wrJQL-IaWYk2CSk1pdPV1/s1992/WhatsApp%20Image%202024-01-09%20at%2016.28.32%20(3).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1992" data-original-width="920" height="620" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuGhJDi5fIs7-7B-Ex4H3TK2Xvwci4nqAQRa5SubbqUgRRz7CUTN60TsGteJN3AP4tSBfdXdDC94izyEV9omFDqHiCcFDy9EJx3zJeOnyxDBBjSivz_lufcYSfO50mL25g5jUZF3FWOULdZ7QP1sTQyuE2nx1amXPmNfO7kD7wrJQL-IaWYk2CSk1pdPV1/w287-h620/WhatsApp%20Image%202024-01-09%20at%2016.28.32%20(3).jpeg" width="287" /></a></div><br /></div><div><span style="font-size: x-large;">Untar amb oli dos filets de tonyina fresca de 2,5 cm de gruixa (o verat, peix espasa, salmó...), condimentar amb pebre i torrar a la planxa 3 min. per banda fins que tornen opacs però encara rosa al centre. </span><div><span style="font-size: large;"><br /></span><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDyvGR9S9gSC990xm1SWBlz5uMXA7SUC2wGC-ytNOzEQCs4W8Knt5krPYowXPZx-VRH_vNUvNVRHHRkBeX-HwBPBMndtk4hha-vRZxK93gyFq7LqvDytcQLyqsn9qm_kQM6JIUSMr89v5hC3_bu1hB50aQtHjHqjifA5NgFCeCEzX9zeWoEt4QXpkWCeZG/s1992/WhatsApp%20Image%202024-01-09%20at%2016.28.32%20(1).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1992" data-original-width="920" height="601" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDyvGR9S9gSC990xm1SWBlz5uMXA7SUC2wGC-ytNOzEQCs4W8Knt5krPYowXPZx-VRH_vNUvNVRHHRkBeX-HwBPBMndtk4hha-vRZxK93gyFq7LqvDytcQLyqsn9qm_kQM6JIUSMr89v5hC3_bu1hB50aQtHjHqjifA5NgFCeCEzX9zeWoEt4QXpkWCeZG/w278-h601/WhatsApp%20Image%202024-01-09%20at%2016.28.32%20(1).jpeg" width="278" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh_NC1RiUvKeV8fU_CyQIygktSQr9IuSf51NxyD74wBg0hs0EUk3_5OFIIZHZFKoWrxk1qvDhNCDTt4u57mK_BP14SdmE4vTQo3SHnBGmR91yZx-hSQresDpFGsgrZJw9oS3nSAVjuM1_0Mjm6I-Fx2UVvRtHk3_PQ64DapUsOBLC_mrKsNl6lVALRqlpf/s1992/WhatsApp%20Image%202024-01-09%20at%2016.28.31%20(1).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1992" data-original-width="920" height="586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh_NC1RiUvKeV8fU_CyQIygktSQr9IuSf51NxyD74wBg0hs0EUk3_5OFIIZHZFKoWrxk1qvDhNCDTt4u57mK_BP14SdmE4vTQo3SHnBGmR91yZx-hSQresDpFGsgrZJw9oS3nSAVjuM1_0Mjm6I-Fx2UVvRtHk3_PQ64DapUsOBLC_mrKsNl6lVALRqlpf/w271-h586/WhatsApp%20Image%202024-01-09%20at%2016.28.31%20(1).jpeg" width="271" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large; text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><span style="font-size: large;">Extreta d'aquest llibre: </span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9NLGQQSTFy96mvwwqCi1ks3gH8FIZFAD1xrzykP0nkQ5sBXPiCzQJDd8pjf0ttfuOKQNrWFx2CPLXwCqNiI0ZRaijyyMVsGLi6UJkTUHY-XGY35VsD3o-ad5wz6Zjf4KjkYZmXo6eyerJVMuJmUmcKmRMwlJnWJiURCmt-LM31wUxlol6FxdSk70vAEz9/s824/Captura%20de%20pantalla%202024-01-04%20a%20les%2015.30.48.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="824" data-original-width="531" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9NLGQQSTFy96mvwwqCi1ks3gH8FIZFAD1xrzykP0nkQ5sBXPiCzQJDd8pjf0ttfuOKQNrWFx2CPLXwCqNiI0ZRaijyyMVsGLi6UJkTUHY-XGY35VsD3o-ad5wz6Zjf4KjkYZmXo6eyerJVMuJmUmcKmRMwlJnWJiURCmt-LM31wUxlol6FxdSk70vAEz9/s320/Captura%20de%20pantalla%202024-01-04%20a%20les%2015.30.48.png" width="206" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPexCp1HEJvADQ5Z7_5iDS1MT48cbPmYDa51is2CoECG_i_1ZsCGKRmJr0VXLr7ku-kbpiGHdHaWzlQ7gdZj7FESUqQXZqQ_MaHQ2g23AfxO4UK_rIlEW6duhvfRKEBFz40zkRS1N0YS6lYHDiWrwJpLRUJiO-VdgNEP27NMkRwO0FNApwGgIjCt5XmUYG/s1992/WhatsApp%20Image%202024-01-09%20at%2016.28.32.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1992" data-original-width="920" height="615" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPexCp1HEJvADQ5Z7_5iDS1MT48cbPmYDa51is2CoECG_i_1ZsCGKRmJr0VXLr7ku-kbpiGHdHaWzlQ7gdZj7FESUqQXZqQ_MaHQ2g23AfxO4UK_rIlEW6duhvfRKEBFz40zkRS1N0YS6lYHDiWrwJpLRUJiO-VdgNEP27NMkRwO0FNApwGgIjCt5XmUYG/w284-h615/WhatsApp%20Image%202024-01-09%20at%2016.28.32.jpeg" width="284" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">També he fet patates fregides amb munyaco</div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span style="font-size: large;"><br /></span></div><p></p></div></div></div></div></div>Guida Al·lèshttp://www.blogger.com/profile/11586486232382949335noreply@blogger.com0tag:blogger.com,1999:blog-3354330031557461392.post-23863113073336464722024-01-08T16:24:00.004+02:002024-01-08T16:56:35.363+02:00Fideus tailandesos fregits amb bròquil i all<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYGX0S4ZnMi0uacoYprLd3zpbaNJ-DhBUfq-i4M5kB7bIIsJwcZNb9PRvUBwj8Nd7xWdfzQgpxy1tDED5-gYBevqkDOSAxuJ9MgOrZf7Jv8m_LC8d0A0vLGmo0ux1u7CdSefkrMwBhSifIyq6drkH_XBI_c8ALWb7FeXi4jy-EBtUAW7FAu7IhT-ze4Akj/s1992/WhatsApp%20Image%202024-01-08%20at%2015.13.51.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="920" data-original-width="1992" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYGX0S4ZnMi0uacoYprLd3zpbaNJ-DhBUfq-i4M5kB7bIIsJwcZNb9PRvUBwj8Nd7xWdfzQgpxy1tDED5-gYBevqkDOSAxuJ9MgOrZf7Jv8m_LC8d0A0vLGmo0ux1u7CdSefkrMwBhSifIyq6drkH_XBI_c8ALWb7FeXi4jy-EBtUAW7FAu7IhT-ze4Akj/w505-h233/WhatsApp%20Image%202024-01-08%20at%2015.13.51.jpeg" width="505" /></a></div><br /><ol style="text-align: left;"><li><span style="font-size: large;">Bullir fideus prims d'arròs</span></li><li><span style="font-size: large;">Fregir 8 dents d'all en oli de cacauet i reservar. </span></li><li><span style="font-size: large;">Dins aquell oli posar-hi un bròquil talla en bocins petits + els fideus ja cuits. Sofregir 3 minuts. </span></li><li><span style="font-size: large;">Tirar-hi 2 ous prèviament batuts.</span></li><li><span style="font-size: large;">Mesclar-ho tot amb salsa que es fa així: </span></li><ol><li><span style="font-size: large;">3 culleradetes de soja</span></li><li><span style="font-size: large;">1 cdeta de salsa d'ostres.</span></li><li><span style="font-size: large;">1 cdeta de sucra</span></li><li><span style="font-size: large;">1 cda. aigua</span></li></ol><li><span style="font-size: large;">Afegir-hi els alls i pebre blanc en pols. </span></li></ol><span style="font-size: large;">Queda deliciós. Està extret d'aquest llibre. </span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtK6Ygw98p5QVtivPQHsP3ap1xKJ0SondmRn11Sg9KbAcQZvN09FQIkh1VPTih7w0_KLILcfP3Vy3y9p_44WVBXu0kNsFWDpISSFwvEeysOzTys-5CISE_-8NgG9ckyBZSv3_6h2JRmfq7a2k_D1EmJOMN-3_Snkg87FM4Dfi7up7jbuZ2EeFzjUttKbCl/s824/Captura%20de%20pantalla%202024-01-04%20a%20les%2015.30.48.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="824" data-original-width="531" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtK6Ygw98p5QVtivPQHsP3ap1xKJ0SondmRn11Sg9KbAcQZvN09FQIkh1VPTih7w0_KLILcfP3Vy3y9p_44WVBXu0kNsFWDpISSFwvEeysOzTys-5CISE_-8NgG9ckyBZSv3_6h2JRmfq7a2k_D1EmJOMN-3_Snkg87FM4Dfi7up7jbuZ2EeFzjUttKbCl/s320/Captura%20de%20pantalla%202024-01-04%20a%20les%2015.30.48.png" width="206" /></a></div><br /><span style="font-size: large;"><br /></span><p></p>Guida Al·lèshttp://www.blogger.com/profile/11586486232382949335noreply@blogger.com0tag:blogger.com,1999:blog-3354330031557461392.post-66713195222770530022024-01-07T21:01:00.005+02:002024-01-07T21:04:12.434+02:00Hamburguesa de vedella amb ceba i salsa d'anous<p> Hamburguesa eco de vadea</p><p>Sofregir aros de ceba</p><p><br /></p><p>SALSA AILLADE: </p><p>- 100 gr. d'anous</p><p>- 2 alls (toca dur 4 alls però resulta massa forta).</p><p>- sal</p><p>- 150 ml d'oli d'oliva que s'hi van posant a poc a poc</p><p>Del llibre: </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9y1CGn2YavUbb9OynkfVmMfRzgdld3koRP5GB4BqkG9Abezg8KR6DHpntx5Y6Gfx_jJyGiqoXYq-xRMVxo6teyB87UNQZL6wjTGGJ_-n2ZVaq-Eis54uaWdneR8bxQirh9Cvc9CCRtK2nnx_FHKSl9fy4Xl6Xefo9Iwdya_5EobdVe0GFgR7ERlZf9xbM/s441/Captura%20de%20pantalla%202024-01-04%20a%20les%2015.30.48.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="441" data-original-width="284" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9y1CGn2YavUbb9OynkfVmMfRzgdld3koRP5GB4BqkG9Abezg8KR6DHpntx5Y6Gfx_jJyGiqoXYq-xRMVxo6teyB87UNQZL6wjTGGJ_-n2ZVaq-Eis54uaWdneR8bxQirh9Cvc9CCRtK2nnx_FHKSl9fy4Xl6Xefo9Iwdya_5EobdVe0GFgR7ERlZf9xbM/s320/Captura%20de%20pantalla%202024-01-04%20a%20les%2015.30.48.png" width="206" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p>Guida Al·lèshttp://www.blogger.com/profile/11586486232382949335noreply@blogger.com0tag:blogger.com,1999:blog-3354330031557461392.post-19327755260290903212024-01-07T11:37:00.010+02:002024-01-07T21:05:00.787+02:00Salsa d'alvocat, menta i iogurt<p> SALSA PER L'ENSALADA</p><p>Passar per la batedora:</p><p></p><ul style="text-align: left;"><li>4 cullerades de iogurt</li><li>1 alvocat</li><li>1 cullerada d'oli d'oliva</li><li>Un punt de fulles de menta</li><li>Sal</li></ul><div>VARIANT: Afegir-hi ceba tallada petita i suc de limona (ingredients del <b><a href="https://receptesdeshort.blogspot.com/2016/04/guacamole.html" target="_blank">guacamole</a></b>).</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9NLIEsNZSGn7HxCl6d3TRnd4XVhlX3k8-eoMKXOREaDdqwN_wB61GmEMDndQDFtp0OEMlG3mFwor4BvPtSxpJ7tQ6MCdG644iNKqhQzTlSM3qasThekPSbJPFOskaraRsvNIeKfgF7fLB8u4kg_mmuJ9vjpO1OS4KfFQB0kL8ej_llmmiFka7fOLrmcO4/s1992/WhatsApp%20Image%202024-01-07%20at%2010.31.44.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1992" data-original-width="920" height="538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9NLIEsNZSGn7HxCl6d3TRnd4XVhlX3k8-eoMKXOREaDdqwN_wB61GmEMDndQDFtp0OEMlG3mFwor4BvPtSxpJ7tQ6MCdG644iNKqhQzTlSM3qasThekPSbJPFOskaraRsvNIeKfgF7fLB8u4kg_mmuJ9vjpO1OS4KfFQB0kL8ej_llmmiFka7fOLrmcO4/w249-h538/WhatsApp%20Image%202024-01-07%20at%2010.31.44.jpeg" width="249" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiwn-sdD2jzjd1kvW1jq2gKXFPe12iNDLG09TXr5YX06uh7dI6Jjc1sm9fNhdq9MHgi4F-8Z7YfBgKHppRndN6h6XwkzZIrdvv6AN28bPrnm4DT8agJd4bCLZwVLXhnmw-du695PjVf0XSpwR2k_i2Jkj4LUuTaCJvOJ4J9ntvyaaEJhfBZEVWT4B6xpER/s1992/WhatsApp%20Image%202024-01-07%20at%2010.31.52.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1992" data-original-width="920" height="537" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiwn-sdD2jzjd1kvW1jq2gKXFPe12iNDLG09TXr5YX06uh7dI6Jjc1sm9fNhdq9MHgi4F-8Z7YfBgKHppRndN6h6XwkzZIrdvv6AN28bPrnm4DT8agJd4bCLZwVLXhnmw-du695PjVf0XSpwR2k_i2Jkj4LUuTaCJvOJ4J9ntvyaaEJhfBZEVWT4B6xpER/w248-h537/WhatsApp%20Image%202024-01-07%20at%2010.31.52.jpeg" width="248" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">ENSALADA</div><div class="separator" style="clear: both; text-align: center;">Caballa</div><div class="separator" style="clear: both; text-align: center;">Ou bullit</div><div class="separator" style="clear: both; text-align: center;">Lletuga</div><div class="separator" style="clear: both; text-align: center;">Mango</div><div class="separator" style="clear: both; text-align: center;">Mandarines</div><div class="separator" style="clear: both; text-align: center;">Pebre vermell</div><div class="separator" style="clear: both; text-align: center;">Bastenaga rallada</div><div class="separator" style="clear: both; text-align: center;">Ceba tendra marinada amb vinagre de mòdena</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Ho he combinat amb QUINOA</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9y1CGn2YavUbb9OynkfVmMfRzgdld3koRP5GB4BqkG9Abezg8KR6DHpntx5Y6Gfx_jJyGiqoXYq-xRMVxo6teyB87UNQZL6wjTGGJ_-n2ZVaq-Eis54uaWdneR8bxQirh9Cvc9CCRtK2nnx_FHKSl9fy4Xl6Xefo9Iwdya_5EobdVe0GFgR7ERlZf9xbM/s441/Captura%20de%20pantalla%202024-01-04%20a%20les%2015.30.48.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="441" data-original-width="284" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9y1CGn2YavUbb9OynkfVmMfRzgdld3koRP5GB4BqkG9Abezg8KR6DHpntx5Y6Gfx_jJyGiqoXYq-xRMVxo6teyB87UNQZL6wjTGGJ_-n2ZVaq-Eis54uaWdneR8bxQirh9Cvc9CCRtK2nnx_FHKSl9fy4Xl6Xefo9Iwdya_5EobdVe0GFgR7ERlZf9xbM/s320/Captura%20de%20pantalla%202024-01-04%20a%20les%2015.30.48.png" width="206" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /></div><p></p>Guida Al·lèshttp://www.blogger.com/profile/11586486232382949335noreply@blogger.com0tag:blogger.com,1999:blog-3354330031557461392.post-86470519405160211472024-01-04T16:29:00.005+02:002024-01-04T16:35:12.204+02:00Pollastre amb canyella i tem<p style="text-align: center;"> N'Agda m'ha regalat un llibre especial ple de receptes diferents i fàcils de fer. </p><p><br /></p><p>Pollastre FITZROVIA.</p><p>Mesclar</p><p>- 4 cullerades de farina</p><p>- 1 culleradeta de canyella</p><p>- 1 culleradeta de tem sec</p><p>Espolsar damunt 6 cuixes de pollastre sense pell</p><p>Rebosar-les amb 2 ous batuts</p><p>Pa rallat damunt</p><p>Al forn 30min a 200graus. Girar-los a la meitat. Queden boníssims. </p><p>Si els vols picants, afegeix cayena a sa farina. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3zfQ1eXVBdyZ7dEYYbiGfE7G9hEiLb_BAlivrIWAWVFHIi9xfqX9WwYY38-GVasXIVWE7FO-HxO1jb3Iqe1syqrF5Vl0RU1oVJz6xQoagVyucq0jLp_jYUfNgXzGaWpi1cnfycqBTZp-mzvWYVukODMckRwlvYOCWKFIdp0j1VcdlkcPlO9-jSYq9sPcT/s3984/IMG_20240104_134214.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="1840" height="631" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3zfQ1eXVBdyZ7dEYYbiGfE7G9hEiLb_BAlivrIWAWVFHIi9xfqX9WwYY38-GVasXIVWE7FO-HxO1jb3Iqe1syqrF5Vl0RU1oVJz6xQoagVyucq0jLp_jYUfNgXzGaWpi1cnfycqBTZp-mzvWYVukODMckRwlvYOCWKFIdp0j1VcdlkcPlO9-jSYq9sPcT/w291-h631/IMG_20240104_134214.jpg" width="291" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">no tenia cuixes i ho fet amb pitreres</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Font: Niki Segnit</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9y1CGn2YavUbb9OynkfVmMfRzgdld3koRP5GB4BqkG9Abezg8KR6DHpntx5Y6Gfx_jJyGiqoXYq-xRMVxo6teyB87UNQZL6wjTGGJ_-n2ZVaq-Eis54uaWdneR8bxQirh9Cvc9CCRtK2nnx_FHKSl9fy4Xl6Xefo9Iwdya_5EobdVe0GFgR7ERlZf9xbM/s824/Captura%20de%20pantalla%202024-01-04%20a%20les%2015.30.48.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="824" data-original-width="531" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9y1CGn2YavUbb9OynkfVmMfRzgdld3koRP5GB4BqkG9Abezg8KR6DHpntx5Y6Gfx_jJyGiqoXYq-xRMVxo6teyB87UNQZL6wjTGGJ_-n2ZVaq-Eis54uaWdneR8bxQirh9Cvc9CCRtK2nnx_FHKSl9fy4Xl6Xefo9Iwdya_5EobdVe0GFgR7ERlZf9xbM/w284-h442/Captura%20de%20pantalla%202024-01-04%20a%20les%2015.30.48.png" width="284" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>Guida Al·lèshttp://www.blogger.com/profile/11586486232382949335noreply@blogger.com0tag:blogger.com,1999:blog-3354330031557461392.post-26320832437222777772023-12-17T14:58:00.003+02:002023-12-17T14:59:37.461+02:00Sardines marinades amb all i oli<p> Primes has de llevar-lis ses espines.</p><p>Llavors all, julivert, salvi oli d'oliva.</p><p>Nevera.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg394lctjvnJb3s0PaLRO7pklWFjtguMym1Wx26z6w7hivjrkDUO-rpdIQTHggIrWDtlHRswVSpJTHuEcUmiX8dedrtQNWpBVS0AdHgu392Py371vfkAS7lSWCHe7Acvpej01d_wPwl3nYJmELhHT7ejtDUPw0bnsOqLttnbQLIhGd0OE9xuIpZZOOCZ-sy/s3984/IMG_20231215_184704.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="1840" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg394lctjvnJb3s0PaLRO7pklWFjtguMym1Wx26z6w7hivjrkDUO-rpdIQTHggIrWDtlHRswVSpJTHuEcUmiX8dedrtQNWpBVS0AdHgu392Py371vfkAS7lSWCHe7Acvpej01d_wPwl3nYJmELhHT7ejtDUPw0bnsOqLttnbQLIhGd0OE9xuIpZZOOCZ-sy/s320/IMG_20231215_184704.jpg" width="148" /></a></div><br /><p></p>Guida Al·lèshttp://www.blogger.com/profile/11586486232382949335noreply@blogger.com0tag:blogger.com,1999:blog-3354330031557461392.post-56284037624548768212023-11-03T22:06:00.001+02:002023-11-03T22:36:06.883+02:00Lassanya d'en Rafel Guardiola<p style="text-align: center;"><span style="font-size: x-large;">Aquí va sa lassanya d'en Rafel Guardiola, un expert cuiner. </span></p><ol style="text-align: left;"><li><span style="font-size: large;">Xampinyons sofregits amb un poc d'all. Quan ja estan..</span></li><li><span style="font-size: large;">Afegir-hi anacards trossejats (però no massa) i sofregir-los també. </span></li><li><span style="font-size: large;">Espinacs al vapor i tallats</span></li><li><span style="font-size: large;">Formatge vell rallat</span></li><li><span style="font-size: large;">Fas molta beixamel (amb ceba)</span></li><li><span style="font-size: large;">La meitat es mescla amb els espinacs.</span></li><li><span style="font-size: large;">Capes de pasta, beixamel, xampinyons i format de cabra. </span></li><li><span style="font-size: large;">Damunt formatge ratllat i al forn. No duu tomàtic.</span></li></ol><div><span style="font-size: large;">Un tema delicat és sa beixamel. Si fas pasta crua (que no necessita bullir) sa baixamel ha de ser un poc clareta i reposar una estona quan està feta. </span></div>Guida Al·lèshttp://www.blogger.com/profile/11586486232382949335noreply@blogger.com0tag:blogger.com,1999:blog-3354330031557461392.post-38998593366770782182023-10-05T11:06:00.000+03:002023-10-05T11:06:59.229+03:00Truita de caballa i ledes<p> <span style="font-size: large;"><span style="font-family: CenturyGothic; font-weight: 700;">Tortilla verde </span><span style="font-family: CenturyGothic; font-weight: 700;">– </span><span style="font-family: CenturyGothic; font-weight: 700;">2 raciones</span></span></p><div class="page" title="Page 15"><div class="layoutArea"><div class="column"><p><span style="font-family: CenturyGothic;"><span style="font-size: large;">4 huevos<br />60 g cebolla roja<br />1 diente ajo<br />2-3 hojas grandes de acelga (con penca) Un buen puñado de perejil o cilantro picado 90 g filetes de caballa en aceite (oliva)<br />2 C soperas aceite de oliva virgen<br />Una piza de sal marina y pimienta al gusto</span></span></p><p><span style="font-family: CenturyGothic;"><span style="font-size: large;">Modo de preparación<br />Picar la cebolla y el ajo en láminas muy finas. Poner aceite de oliva en la sartén y sofreír la cebolla y el ajo.<br />Mientras se sofríe la cebolla, lavar y cortar las acelgas en tiras muy finas, incluida la penca en trozos muy pequeños.<br />Cuando la cebolla está doradita (pero sin quemarse), añadir las pencas y sofreír 1-2 minutos antes de añadir las hojas de la acelga. Dejar sofreír hasta que la acelga suelte toda el agua y ésta se evapore.<br />En un cuenco grande batir bien los huevos y añadir los filetes de caballa o bonito picados en trozos pequeños. Cuando el sofrito esté hecho (agua de las acelgas evaporada), añadir</span></span></p></div></div></div>Guida Al·lèshttp://www.blogger.com/profile/11586486232382949335noreply@blogger.com0tag:blogger.com,1999:blog-3354330031557461392.post-89513946563797382712023-10-05T11:01:00.006+03:002023-10-05T13:03:18.053+03:00Trempó amb mango i alvocat<p style="text-align: center;"><span style="font-size: large;">Tomàtics</span></p><p style="text-align: center;"><span style="font-size: large;">Pebre verd</span></p><p style="text-align: center;"><span style="font-size: large;">Bastenaga</span></p><p style="text-align: center;"><span style="font-size: large;">Ceba previamente marinada amb Modena</span></p><p style="text-align: center;"><span style="font-size: large;">140 g mango</span></p><p style="text-align: center;"><span style="font-size: large;"> <span style="font-family: CenturyGothic;">140 g advocat</span></span></p><p style="text-align: center;"><span style="font-family: CenturyGothic; font-size: large;">100 gr poma</span></p><div class="page" title="Page 12"><div class="layoutArea"><div class="column"><p style="text-align: center;"><span style="font-family: CenturyGothic;"><span style="font-size: large;">40 g anous macadamia</span></span></p><p style="text-align: center;"><span style="font-family: CenturyGothic;"><span style="font-size: large;">Rúcula</span></span></p><p style="text-align: center;"><br /></p></div></div></div>Guida Al·lèshttp://www.blogger.com/profile/11586486232382949335noreply@blogger.com0tag:blogger.com,1999:blog-3354330031557461392.post-29237975622823769322023-10-03T11:22:00.004+03:002023-10-03T11:32:48.525+03:00Vadella amb ensalada de taronja i espinacs<p><span style="font-size: x-large;"> <b>(2 racions)</b></span></p><p><span style="font-family: CenturyGothic; font-size: xx-large;">- 300 g filet vedella o solomillo tallat en tires fines d'un cm. </span></p><p><span style="font-family: CenturyGothic; font-size: xx-large;">- Pebre (</span><span style="font-family: CenturyGothic; font-size: x-large;">espícia)</span></p><div class="page" title="Page 18"><div class="layoutArea"><div class="column"><p><span style="font-size: x-large;"><span style="font-family: CenturyGothic;">- 1 jalapeño picat fi </span></span></p><p><span style="font-size: x-large;"><span style="font-family: CenturyGothic;">- 1 c. sopera d'AOVE</span></span></p><p><span style="font-size: x-large;"><span style="font-family: CenturyGothic;">- 250 gr espicats</span></span></p><p><span style="font-size: x-large;"><span style="font-family: CenturyGothic;">- Sofrit de ceba i all. </span></span></p><p><span style="font-size: x-large;"><span style="font-family: CenturyGothic;">- Col lombarda o normal picada fina</span></span></p><p><span style="font-size: x-large;"><span style="font-family: CenturyGothic;">- 1 taronja tallada en daus</span></span></p><p><span style="font-size: x-large;"><span style="font-family: CenturyGothic;">- 2 c. soperes d'ametles laminades</span></span></p><p><span style="font-size: x-large;"><span style="font-family: CenturyGothic;">- 2 c. soperes de vinagre balsàmic<br /></span><br /><br /><span style="font-family: CenturyGothic;">Sofregir la carn amb la ceba, all i pebre (espícia) durant 5-7 min.</span></span></p><p><span style="font-size: x-large;"><span style="font-family: CenturyGothic;">Ensalada amb: jalapeño, espinacs, col, taronja i ametlles + vinagre balsàmic i AOVE.<br /></span><br /><br /><span style="font-family: CenturyGothic;"> </span><span style="font-family: CenturyGothic; font-style: italic;">Recepta de: </span></span></p><p><span style="font-size: x-large;"><span style="font-family: CenturyGothic; font-style: italic;">L.Ely </span><span style="font-family: CenturyGothic; font-style: italic;">– </span><span style="font-family: CenturyGothic; font-style: italic;">How to go Paleo without going crazy</span></span></p></div></div></div>Guida Al·lèshttp://www.blogger.com/profile/11586486232382949335noreply@blogger.com0tag:blogger.com,1999:blog-3354330031557461392.post-80732190202237020722023-10-02T13:36:00.006+03:002023-10-02T13:36:44.524+03:00Col lombarda amb pomes i anous<p> <span style="font-family: CenturyGothic; font-size: 11pt; font-weight: 700;">Col lombarda salteada con manzanas y nueces </span><span style="font-family: CenturyGothic; font-size: 11pt; font-weight: 700;">– </span><span style="font-family: CenturyGothic; font-size: 11pt; font-weight: 700;">2 raciones</span></p><div class="page" title="Page 11"><div class="layoutArea"><div class="column"><p><span style="font-family: CenturyGothic; font-size: 11pt;">3 c. soperas de aceite olive extra virgen</span></p><p><span style="font-family: CenturyGothic; font-size: 11pt;">1 c. café de semillas de hinojo</span></p></div></div></div><div class="page" title="Page 12"><div class="layoutArea"><div class="column"><p><span style="font-family: CenturyGothic; font-size: 11pt;">200 g col lombarda (roja)<br />80 g cebolla roja<br />100 g manzana eco </span><span style="font-family: CenturyGothic; font-size: 11pt;">– </span><span style="font-family: CenturyGothic; font-size: 11pt;">tipo Granny Smith - </span></p><p><span style="font-family: CenturyGothic; font-size: 11pt;">15 ml Vinagre de Manzana eco</span></p><p><span style="font-family: CenturyGothic; font-size: 11pt;">Pizca de sal marina sin refinar y pimienta 60 g nueces picadas</span></p><p><span style="font-family: CenturyGothic; font-size: 11pt;"><br />Cortar la cebolla en medias lunas finas.<br />En una sartén poner a calentar el aceite. Cuando empiece a coger temperatura poner las semillas de hinojo. Después de 1-2 min añadir la cebolla y una pizca de sal. Dejar qye sofría a fuego medio<br />Quitar la parte central de la col (tallo blanco más duro) y cortar con una mandolina, procesador o a cuchillo en juliana.<br />Una vez que la cebolla está transparente, añadir la col lombarda y mezclar bien, dejar que vaya soltando su agua.<br />Lavar las manzanas. Si son ecológicas se deja la piel. Cortar las manzanas en juliana (con procesador o mandolina).<br />Después que la col esté tierna pero crujiente, subimos el fuego y añadimos el vinagre de manzana y dejamos que éste se evapore.<br />Apagamos el fuego y añadimos los palitos de manzana. Removemos todo bien<br />Servimos inmediatamente con las nueces picadas por encima</span></p></div></div></div>Guida Al·lèshttp://www.blogger.com/profile/11586486232382949335noreply@blogger.com0tag:blogger.com,1999:blog-3354330031557461392.post-35807872227924670572023-10-02T13:22:00.001+03:002023-10-02T13:22:10.484+03:00Salmó forrat d'ametlles<p> <span style="font-size: large;"><span style="font-family: CenturyGothic; font-weight: 700;">Salmó al forn rebosat d'ametlles</span></span></p><p><span style="font-family: CenturyGothic; font-size: x-large;">Suc d'una taronja</span></p><p><span style="font-family: CenturyGothic; font-size: x-large;">400 g de salmó eco</span></p><div class="page" title="Page 16"><div class="layoutArea"><div class="column"><p><span style="font-family: CenturyGothic;"><span style="font-size: large;">2 c. soperes de mostassa</span></span></p><p><span style="font-family: CenturyGothic;"><span style="font-size: large;">50 g d'ametles laminades</span></span></p><p><span style="font-size: large;"><span style="font-family: CenturyGothic;"> Sal + AOVE</span></span></p><p></p><ol style="text-align: left;"><li><span style="font-family: CenturyGothic; font-size: large;">Marinar el salmó amb el suc taronja. Mínim 1 hora</span></li><li><span style="font-family: CenturyGothic; font-size: large;">Afegir-hi sal, oli, mostassa i rebosar amb les ametlles. </span></li><li><span style="font-family: CenturyGothic; font-size: large;">Forn 15-20 min a 180º</span></li></ol><span style="font-size: large;"><span style="font-family: CenturyGothic; font-style: italic;">Recepta de</span><span style="font-family: CenturyGothic; font-style: italic;">: J. Hyde , “The Gut Makeover recipe book”</span></span><p></p></div></div></div>Guida Al·lèshttp://www.blogger.com/profile/11586486232382949335noreply@blogger.com0tag:blogger.com,1999:blog-3354330031557461392.post-43242788513505843882023-09-03T12:40:00.001+03:002023-09-03T12:40:13.795+03:00Ensalada de pollastre<p><span style="font-size: large;">Ingredients:</span></p><p> 100 g d'espinacs baby (ja rentados)</p><p>50 g de rúcula.</p><p>1⁄2 llauna anxoves (rentar per treure excés sal). </p><p>Carn d'una cuixa de pollastre</p><p>3 c. soperes AOVE</p><p>60 g ceba vermella</p><p>1 dent d'all</p><p>2 c. soperes vinagre de vi vermell o de poma</p><p><br /></p><p>Sofregir la ceba + l'all. </p><p>Retirar i afegir vinagre. Esperar que s'evapori un poc. </p><p>Mesclar-ho amb els espinacs, anxoves, rúcula i pollastre. </p><p><br /></p><p>Recpeta de: J. Hyde , “The Gut Makeover recipe book”</p>Guida Al·lèshttp://www.blogger.com/profile/11586486232382949335noreply@blogger.com0tag:blogger.com,1999:blog-3354330031557461392.post-75844568418645289832023-09-01T13:07:00.006+03:002023-09-01T13:09:13.107+03:00Arròs de na Lourdes<p><span style="font-size: large;">Aquesta recepta me l'ha ensenyada na Lourdes, sa meva sogra, cuinera excel·lent i pràctica. La va aprendre de sa mare, na Conxa Cortès. </span></p><p><span style="font-size: large;">Arròs Lourdes hi ha foto afegir alls canyella pebre i salsa tomàtic. </span></p><p><span style="font-size: large;">1 Sofregir verdures (obregínia, carbassó, porro, ceba, coliflor...). </span></p><p><span style="font-size: large;">2 Tirar-hi aigua i arròs</span></p><p><span style="font-size: large;">3 Alls, canyella, pebre bo i salsa de tomàtic. </span></p><p><span style="font-size: large;">4 Gambes</span></p><p><span style="font-size: large;"></span></p><p><span style="font-size: large;">5 Ous remenats</span></p>Guida Al·lèshttp://www.blogger.com/profile/11586486232382949335noreply@blogger.com0tag:blogger.com,1999:blog-3354330031557461392.post-41294971057878677312023-08-27T13:23:00.005+03:002023-08-27T13:27:23.886+03:00Salsa ximixurri<p><span style="font-size: large;">Batre amb la minipimer: </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLnNAyhbT0MYfsLQ2KWkszge1jcQqX68udoD9ycXMLgC4t_-uN1NyRhwYV_JN-8XDGAo-_vOjXgwBt0o4BeMIKWceXnQy7IGOEOZKmuP2EPH0nuoWGNpCLR1LdKTI5S-iMYK66CBOeKf4QyJWFwp3iS6ZZPUS4ZBVtG3YsuWaIUvy1jE9z52UgB4D4vCzv/s924/receta-salsa-chimichurri-karlos-arguinano-ingredientes-XxXx80.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="520" data-original-width="924" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLnNAyhbT0MYfsLQ2KWkszge1jcQqX68udoD9ycXMLgC4t_-uN1NyRhwYV_JN-8XDGAo-_vOjXgwBt0o4BeMIKWceXnQy7IGOEOZKmuP2EPH0nuoWGNpCLR1LdKTI5S-iMYK66CBOeKf4QyJWFwp3iS6ZZPUS4ZBVtG3YsuWaIUvy1jE9z52UgB4D4vCzv/w444-h250/receta-salsa-chimichurri-karlos-arguinano-ingredientes-XxXx80.jpeg" width="444" /></a></div><div style="text-align: center;">Aquesta és la recepta de Carlos Arguiñano</div><p></p><p><span style="font-size: large;">20 g de fulles de menta</span></p><p><span style="font-size: large;">20 g de julivert</span></p><p><span style="font-size: large;">2 c. soperes d'orenga</span></p><p><span style="font-size: large;">1 c. sopera comí</span></p><p><span style="font-size: large;">4 dents d'all picades</span></p><p><span style="font-size: large;">1 xile vermell petit</span></p><p><span style="font-size: large;">sal, pebre dolç</span></p><p><span style="font-size: large;">tem</span></p><p><span style="font-size: large;">2 c petites ratlladura de llimona</span></p><p><span style="font-size: large;">5 c soperes suc de limon (90ml)</span></p><p><span style="font-size: large;">150 ml AOVE</span></p><p><span style="font-size: large;">125 ml VINAGRE</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;"> R.Katz</span></p>Guida Al·lèshttp://www.blogger.com/profile/11586486232382949335noreply@blogger.com0tag:blogger.com,1999:blog-3354330031557461392.post-85986858684213926252023-08-27T13:16:00.001+03:002023-08-27T13:29:52.451+03:00Pollastre as forn amb ximixurri de menta (KETO)<p></p><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: x-large;"><a href="https://receptesdeshort.blogspot.com/2023/08/salsa-ximixurri.html" target="_blank">Fer la salsa XIMIXURRI</a></span></li></ul><br /><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: x-large;">MARINAR el pollastre (1 cuixa per persona) cobrint-lo amb 3 cullerades soperes de ximixurri. Entre 45 min i 2h.</span></li></ul><br /><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: x-large;">ENFORNAR. Retirar el ximixurri. Salpebrar el pollastre. 40 min a 180º</span></li></ul><br /><ul style="text-align: left;"><li><span style="font-family: georgia; font-size: x-large;">SERVIR amb ximixurri damunt. </span></li></ul><p></p><p><span style="font-family: georgia; font-size: x-large;"> Recepta de</span><span style="font-family: georgia; font-size: x-large;"> R.Katz</span></p>Guida Al·lèshttp://www.blogger.com/profile/11586486232382949335noreply@blogger.com0tag:blogger.com,1999:blog-3354330031557461392.post-92025455400512773662023-07-29T20:42:00.000+03:002023-07-29T20:42:02.394+03:00Obregínies plenes<p><span style="font-size: large;">Mon pare n'ha davallat un poal d'obregínies, pebres i cebes... i entre ell (86 anys) i ma mare (82 anys) han fet obregínies plenes de tota la vida. </span></p><p style="text-align: center;"><span style="font-size: large;">Primer hem torrat al forn:</span></p><p style="text-align: center;"><span style="font-size: large;">obregínies</span></p><p style="text-align: center;"><span style="font-size: large;">cebes</span></p><p style="text-align: center;"><span style="font-size: large;">pebres</span></p><p style="text-align: center;"><span style="font-size: large;">Una vegada torrats, hem guardat les pells de les obregínies i els pebres. La resta ha passat pel túrmix i ha quedat així: </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsMwq-UHTEwjczEKPRKChNAM0b0VLBoYRJEliITHLAgDiwJGvGrCir9DgbWeZNImvc0Rcr3LJmDI8SRPM1nlEZSoFGTN47xTN2wbn6nH90wRHdFpgcYx0tjazJe5mDyltPiUepvpd0nYxRc_JyGg3A6_cnfoM04I4lInrH4UrxBtMMyGNGvgSGHmTTAr79/s1600/WhatsApp%20Image%202023-07-29%20at%2019.25.44%20(3).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="738" data-original-width="1600" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsMwq-UHTEwjczEKPRKChNAM0b0VLBoYRJEliITHLAgDiwJGvGrCir9DgbWeZNImvc0Rcr3LJmDI8SRPM1nlEZSoFGTN47xTN2wbn6nH90wRHdFpgcYx0tjazJe5mDyltPiUepvpd0nYxRc_JyGg3A6_cnfoM04I4lInrH4UrxBtMMyGNGvgSGHmTTAr79/w400-h185/WhatsApp%20Image%202023-07-29%20at%2019.25.44%20(3).jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Hi hem afegit 3 ous, prèviament passats pel minipimer. </span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGaA_Alru44pfwS1p_yc_hHm1C0xzlyL4nncb9Hy4Yrx6-_Iu8iafNUA7pMZvPUcpbjy4eImoCl9sfb_hwswPF-vH-CHThjABDn5-lF0t5cxU6QO0BFNXJIK1zq_CS6YZTZ-Az_37HcmPG2pAwZDZWfs033Fac372-B7JDfrE59G4n34r2ZwJyOM2yzQZe/s1600/WhatsApp%20Image%202023-07-29%20at%2019.25.44%20(2).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="738" data-original-width="1600" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGaA_Alru44pfwS1p_yc_hHm1C0xzlyL4nncb9Hy4Yrx6-_Iu8iafNUA7pMZvPUcpbjy4eImoCl9sfb_hwswPF-vH-CHThjABDn5-lF0t5cxU6QO0BFNXJIK1zq_CS6YZTZ-Az_37HcmPG2pAwZDZWfs033Fac372-B7JDfrE59G4n34r2ZwJyOM2yzQZe/w465-h215/WhatsApp%20Image%202023-07-29%20at%2019.25.44%20(2).jpeg" width="465" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">I aquestes espícies. Imprescindibles. La de dalt és orenga. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgdzNWHgJ820I07ENwoTpRftycCSPs2_FVcUqbImPZbNNCff_vplKq1Bnk7_E49PxSbBZr2LLr533HkDaxk3TrLqvTDxYk59ZlmJQa3_-9S3SkXlKSWTMqYwKdDeowYYMSNDKEWHufHwdjLwnrMzenRPFoGUQvdCP6fUdWzJVztfP8QdxNtPdCRav2Asz5/s1600/WhatsApp%20Image%202023-07-29%20at%2019.25.45.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="738" height="487" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgdzNWHgJ820I07ENwoTpRftycCSPs2_FVcUqbImPZbNNCff_vplKq1Bnk7_E49PxSbBZr2LLr533HkDaxk3TrLqvTDxYk59ZlmJQa3_-9S3SkXlKSWTMqYwKdDeowYYMSNDKEWHufHwdjLwnrMzenRPFoGUQvdCP6fUdWzJVztfP8QdxNtPdCRav2Asz5/w225-h487/WhatsApp%20Image%202023-07-29%20at%2019.25.45.jpeg" width="225" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Seguidament pa rallat per espessir. A l'ull. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidsVb1IyuCOI90ob94HCqE4zVvicMDfZ0Rs-2HnpdCsByFohvZ4IHkbNWW9AwyLxGCszpa0WTrZCUxK_sNy8SEuy6NL12wb63DDbsJ_RBYN9koFIkgOujf1epYR79kDSCy7aGkMqMqgjHv8dOaosHj6km1SbrUpUCo7yqEuvI8J9H44MDb7gx1_qM3xq4u/s1600/WhatsApp%20Image%202023-07-29%20at%2019.25.44%20(1).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="738" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidsVb1IyuCOI90ob94HCqE4zVvicMDfZ0Rs-2HnpdCsByFohvZ4IHkbNWW9AwyLxGCszpa0WTrZCUxK_sNy8SEuy6NL12wb63DDbsJ_RBYN9koFIkgOujf1epYR79kDSCy7aGkMqMqgjHv8dOaosHj6km1SbrUpUCo7yqEuvI8J9H44MDb7gx1_qM3xq4u/s320/WhatsApp%20Image%202023-07-29%20at%2019.25.44%20(1).jpeg" width="148" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Ja ha arribat el moment d'omplir les barques d'obregínia o pebre: </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Bj7NVv--e8Buk2DiEdJ-n-g4ZyQtw1vJYrmQeTWm9hHynh_fW5SZLFLCO-OPCzErZ57Q9jBJoV0i5b_ZWHpQQevgd2qM6LOtUXqW0WV0LFnLFDAPdglA658A_zlrb1VSwPYNuKbcfEqp1a7B58MxH6Tq-KwvK6Vcq4vkj4jd657qFGW_c_RHmFmuUOlA/s1600/WhatsApp%20Image%202023-07-29%20at%2019.25.44.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="738" data-original-width="1600" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Bj7NVv--e8Buk2DiEdJ-n-g4ZyQtw1vJYrmQeTWm9hHynh_fW5SZLFLCO-OPCzErZ57Q9jBJoV0i5b_ZWHpQQevgd2qM6LOtUXqW0WV0LFnLFDAPdglA658A_zlrb1VSwPYNuKbcfEqp1a7B58MxH6Tq-KwvK6Vcq4vkj4jd657qFGW_c_RHmFmuUOlA/w528-h244/WhatsApp%20Image%202023-07-29%20at%2019.25.44.jpeg" width="528" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">I per damunt pa ratllat amb all i julivert</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7hDDGs-WRjwfi6W1zrQUKEjErDAqA-JNGCuH86FxfC6FCjD3onduwPlQEsdmZL2eVxGLEy2SmKvIqq_Y81MTmKCt2yoEf3wXYco4WP3XiQ30zQ-SslYS36PFJL7LegVzKvrOwC6zVGpl0ZcAvH4OpAnR3vJT59QAce45wtcLf4vw0_Axw71uK24HEae45/s1600/WhatsApp%20Image%202023-07-29%20at%2019.25.43.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="738" data-original-width="1600" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7hDDGs-WRjwfi6W1zrQUKEjErDAqA-JNGCuH86FxfC6FCjD3onduwPlQEsdmZL2eVxGLEy2SmKvIqq_Y81MTmKCt2yoEf3wXYco4WP3XiQ30zQ-SslYS36PFJL7LegVzKvrOwC6zVGpl0ZcAvH4OpAnR3vJT59QAce45wtcLf4vw0_Axw71uK24HEae45/w528-h244/WhatsApp%20Image%202023-07-29%20at%2019.25.43.jpeg" width="528" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Queden boníssimes</span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikW83RfL5bF3BEqds6XecchtKXl-vIUnF1oqIXsG3yrpXPbin86TsABVsg5KT9AcwoFcAk5e0L_Df6HYeI0GnWguQxa-D90RSBg23yBiLIroTgnJvxYSy-jWWSbi6H21_fDHBIFh8_3KXcvC7lFHStlBgl5ZBoSOUeu5dOVmzs_xfa-QtKRqGC_NVmbL8c/s1600/WhatsApp%20Image%202023-07-29%20at%2019.40.33.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="738" data-original-width="1600" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikW83RfL5bF3BEqds6XecchtKXl-vIUnF1oqIXsG3yrpXPbin86TsABVsg5KT9AcwoFcAk5e0L_Df6HYeI0GnWguQxa-D90RSBg23yBiLIroTgnJvxYSy-jWWSbi6H21_fDHBIFh8_3KXcvC7lFHStlBgl5ZBoSOUeu5dOVmzs_xfa-QtKRqGC_NVmbL8c/w538-h249/WhatsApp%20Image%202023-07-29%20at%2019.40.33.jpeg" width="538" /></a></div><br /><span style="font-size: large;"><br /></span></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span style="font-size: large;"><br /></span></div><br /><p><br /></p>Guida Al·lèshttp://www.blogger.com/profile/11586486232382949335noreply@blogger.com0tag:blogger.com,1999:blog-3354330031557461392.post-547005214400161132023-06-25T13:42:00.003+03:002023-06-25T14:05:26.710+03:00Bunyols de carabassonet (Nina Pericàs tia Euléria)<p><span style="font-size: large;"> Aquesta recepta me la va passar na Nina Pons Al·lès, de ca sa tia Euléria. L'apunt per no perdre-la.</span></p><p></p><ul style="text-align: left;"><li><span style="font-size: large;">1 carabassonet gros o dos de petits</span></li><li><span style="font-size: large;">2 ous mitjancers</span></li><li><span style="font-size: large;">150 ml de llet (1 tassa de te)</span></li><li><span style="font-size: large;">1 sobre de llevat en pols</span></li><li><span style="font-size: large;">2 dents d'all i julivert</span></li><li><span style="font-size: large;">200 gr de farina</span></li><li><span style="font-size: large;">Sal i oli</span></li></ul><div><ol style="text-align: left;"><li><span style="font-size: large;">Ratllar els carabassonets i deixar-los escórrer l'aigua 30 min. </span></li><li><span style="font-size: large;">Picar all i julivert</span></li><li><span style="font-size: large;">Ajuntar-ho all i julivert amb els ous, llet, llevat. Batre i a poc a poc afegir-hi sa farina. </span></li><li><span style="font-size: large;">Pitjar els carabassonets perquè perdin s'aigua i els hi afegim. </span></li></ol></div><p></p>Guida Al·lèshttp://www.blogger.com/profile/11586486232382949335noreply@blogger.com0tag:blogger.com,1999:blog-3354330031557461392.post-34594589809654510632023-06-19T16:43:00.004+03:002023-06-19T17:13:09.906+03:00Cruixents de bastenaga amb maionesa d'alvocat<p style="text-align: center;"><span style="font-size: large;"> Aquesta recepta la vaig copiar d'instagram. </span></p><p></p><div style="text-align: center;"><span style="font-size: x-large;">Es pot fer amb bastengues o amb qualsevol altra verdura (bròquil...)</span></div><div style="text-align: center;"><span style="font-size: x-large;"><br /></span></div><span style="font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV3Cgw3NBjdANrwXG12Oyc2hVMyl6KCFQWBIHxEZrSsaDnXdwZNg15gy6ijrcETZVgOoItL0Sh_usBsJgfmgb9hJe1zmRypy5tcWVCEydg339CF1VJ9aKk1pLVQeC2R8suHEJlrQCt_KrzyGfYCdzySYNoPgiYuhEICdWIzJASv3ciYga_qt0Fu_VTwpN0/s906/WhatsApp%20Image%202023-06-19%20at%2015.12.57.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="906" data-original-width="736" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV3Cgw3NBjdANrwXG12Oyc2hVMyl6KCFQWBIHxEZrSsaDnXdwZNg15gy6ijrcETZVgOoItL0Sh_usBsJgfmgb9hJe1zmRypy5tcWVCEydg339CF1VJ9aKk1pLVQeC2R8suHEJlrQCt_KrzyGfYCdzySYNoPgiYuhEICdWIzJASv3ciYga_qt0Fu_VTwpN0/w520-h640/WhatsApp%20Image%202023-06-19%20at%2015.12.57.jpeg" width="520" /></a></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div><div class="separator" style="clear: both; text-align: center;">Tan fàcil com pelar, tallar i bullir les bastenagues. </div><div class="separator" style="clear: both; text-align: center;">Aixafar-les, fer bolles i colocar en cercles el més petits possible. </div><div class="separator" style="clear: both; text-align: center;">Sal, oli, formatge damunt i al forn. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">La maionesa es fa normal, i s'hi afegeix mig alvocat. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrZRD6JB0aUqRGgNoDI0lomSy2qpXJk3YX7m2qeSy2ENSW9rVtcLs5Y3E4BfxbOZGw5Qi-Ln_6HhXaNOs5UifqgxtEg7Dk7tpJTI3Ik98mhlBeOoaEtf5j7bmKHGgh8B1I4BbacXGcvSLY2yfm1m25g19nULIkRtn2tDIiYynYatbFIw2eG8BGKvCFc9U7/s1600/WhatsApp%20Image%202023-06-19%20at%2015.12.58%20(1).jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="738" height="848" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrZRD6JB0aUqRGgNoDI0lomSy2qpXJk3YX7m2qeSy2ENSW9rVtcLs5Y3E4BfxbOZGw5Qi-Ln_6HhXaNOs5UifqgxtEg7Dk7tpJTI3Ik98mhlBeOoaEtf5j7bmKHGgh8B1I4BbacXGcvSLY2yfm1m25g19nULIkRtn2tDIiYynYatbFIw2eG8BGKvCFc9U7/w392-h848/WhatsApp%20Image%202023-06-19%20at%2015.12.58%20(1).jpeg" width="392" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></span><p></p><p><br /></p>Guida Al·lèshttp://www.blogger.com/profile/11586486232382949335noreply@blogger.com0tag:blogger.com,1999:blog-3354330031557461392.post-39503603052084727572023-06-19T16:35:00.003+03:002023-06-19T16:35:21.974+03:00Sushi de carabassonet<p style="text-align: center;"><span style="font-size: large;"> L'he copiat d'un vídeo d'instagram (reels) d'una tal @shicooks. És boníssim però alerta... has de tenim en compte una sèrie de detalls. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEii9-6vVC1N0_8qwfb4njr8GksJJn4uRUh842IpRhaSlztGpKwX1l5hLDT03pF2LCcK3iIT7IsZfVWBsBmHQepnbjWYeN-_sHeLl5LTjVrPeoWqEC-55dxdsvetJgRqVus4-NU0royBCxiGpF_rb-6nAMhClVRl7VAdPKbArG2kuj_3WukCY3fJVNO16BBl" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="668" data-original-width="701" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEii9-6vVC1N0_8qwfb4njr8GksJJn4uRUh842IpRhaSlztGpKwX1l5hLDT03pF2LCcK3iIT7IsZfVWBsBmHQepnbjWYeN-_sHeLl5LTjVrPeoWqEC-55dxdsvetJgRqVus4-NU0royBCxiGpF_rb-6nAMhClVRl7VAdPKbArG2kuj_3WukCY3fJVNO16BBl" width="252" /></a></div><div class="separator" style="clear: both; text-align: center;">Aquí es veu el sushi amb maionesa d'alvocat enmig</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Primer talles els carabassonets amb la mandolina (megaprims) i els disposes damunt paper de forn entrequalcats entre sí. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjzITfVAtFYATK4YIuFNqhcfu5uJh0jr3eXl9nXG3PDf6mzLXlGU27F6cAk8b7cNDCjpj32Jju6afVvYvV8zcH_rEv7obooKH6yuWY1f4VxB1DB23uJeItuo8J1laGwjjMdKHnZqIKu0f4fkVrBvT15JkIcV0_9F1jp05EVvKkvZEFtkQyt3fp29KEffrJ8" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1064" data-original-width="721" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjzITfVAtFYATK4YIuFNqhcfu5uJh0jr3eXl9nXG3PDf6mzLXlGU27F6cAk8b7cNDCjpj32Jju6afVvYvV8zcH_rEv7obooKH6yuWY1f4VxB1DB23uJeItuo8J1laGwjjMdKHnZqIKu0f4fkVrBvT15JkIcV0_9F1jp05EVvKkvZEFtkQyt3fp29KEffrJ8=w435-h640" width="435" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Els untes d'ou</div><div class="separator" style="clear: both; text-align: center;">Hi poses formatge ratllat damunt</div><div class="separator" style="clear: both; text-align: center;">Al forn</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Alerta! No faixis una safata de forn sencera que queden massa gruixats. Amb una safata, dos jocs. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Quan els treus del forn els poses damunt plàstic film. </div><div class="separator" style="clear: both; text-align: center;">Una capa de philadelphia. </div><div class="separator" style="clear: both; text-align: center;">Una capa de salmó damunt (fins la meitat)</div><div class="separator" style="clear: both; text-align: center;">Una fila d'alvocat (fins el 25%). </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Enrodilles</div><div class="separator" style="clear: both; text-align: center;">Nevera</div><div class="separator" style="clear: both; text-align: center;">Menjar</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /></span></div><br /><p></p>Guida Al·lèshttp://www.blogger.com/profile/11586486232382949335noreply@blogger.com0tag:blogger.com,1999:blog-3354330031557461392.post-28752531851495352592023-06-19T16:23:00.005+03:002023-06-19T16:23:29.949+03:00Hamburgueses de carabassonet (Rosa Pons)<p><span style="font-size: large;"> Guard aquí ses receptes de ses amigues, que són molt bones cuineres. Na Rosa Pons sempre fa aquestes hamburgueses. Són requetebones. </span></p><p><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjFJpn362aH6_3rKFO6gPuRbc0PbJTcqS10P4V2j7X8GpK6kddZq35Zx_vEmPalyKjeahnyEl40yJr0u0qsmiXrlgnYT8NCYnNtST_GtoD9X_oOZdgfbARWSiFD2k7YEnEN_RnMfSuShScW8uuIs1E5F5yHLUtkJ8dOqKNWmyc1fBVqa2bjMmWdtmwgLx2r" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="832" data-original-width="506" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjFJpn362aH6_3rKFO6gPuRbc0PbJTcqS10P4V2j7X8GpK6kddZq35Zx_vEmPalyKjeahnyEl40yJr0u0qsmiXrlgnYT8NCYnNtST_GtoD9X_oOZdgfbARWSiFD2k7YEnEN_RnMfSuShScW8uuIs1E5F5yHLUtkJ8dOqKNWmyc1fBVqa2bjMmWdtmwgLx2r=w389-h640" width="389" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Mescles: </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><b style="background-color: #fcff01;">Carabassonet ratllat, </b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><b style="background-color: #fcff01;">ous, </b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><b style="background-color: #fcff01;">farina, </b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><b style="background-color: #fcff01;">all, julivert </b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><b style="background-color: #fcff01;">i formatge rallat. </b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Després un poc de forn.</span></div><span style="font-size: large;"><br /><br /></span><p></p>Guida Al·lèshttp://www.blogger.com/profile/11586486232382949335noreply@blogger.com0tag:blogger.com,1999:blog-3354330031557461392.post-60802931306479091592023-06-19T16:17:00.002+03:002023-06-19T16:17:19.837+03:00Tàrtar de salmó (Rita Pons)<p><span style="font-size: x-large;"> Sempre que els amics feim una celebració, na Rita Pons Coll fa aquest tàrtar de salmó, que és deliciós, nutritiu i ràpid de fer. Tothom es llepa els dits. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhEUk_jyVr5KG7JYK9x6h7oMliOjuZ3E3soC3JeOeleudNEwxZGBxT2jVfHCh3jm86JN9GKRAdGAZ-jRCj2Wd3DT2-nIaDtWmcM262YSKRYCDwy8yJtlDZp5VHAjO3ZLiNJ1aIDh4KEJfNevsQim_qKnHA6M50XQONTih9xJCAGJND8UemIe_qMuIkEf0JV" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="675" data-original-width="738" height="586" src="https://blogger.googleusercontent.com/img/a/AVvXsEhEUk_jyVr5KG7JYK9x6h7oMliOjuZ3E3soC3JeOeleudNEwxZGBxT2jVfHCh3jm86JN9GKRAdGAZ-jRCj2Wd3DT2-nIaDtWmcM262YSKRYCDwy8yJtlDZp5VHAjO3ZLiNJ1aIDh4KEJfNevsQim_qKnHA6M50XQONTih9xJCAGJND8UemIe_qMuIkEf0JV=w640-h586" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">És tan fàcil com: </span></div><div class="separator" style="clear: both; text-align: center;"><ol><li style="text-align: left;"><span style="font-size: large;">Tallar alvocat en quadradets i posar-lo al fons d'un motlo. </span></li><li style="text-align: left;"><span style="font-size: large;">Tallar el salmó en quadradats i marinar-lo amb: llimona, tamari i oli d'oliva. </span></li><li style="text-align: left;"><span style="font-size: large;">Ella hi posa tàpres</span></li><li style="text-align: left;"><span style="font-size: large;">També s'hi pot posar mango, arròs....</span></li></ol></div><br /><br /><p></p>Guida Al·lèshttp://www.blogger.com/profile/11586486232382949335noreply@blogger.com0