tag:blogger.com,1999:blog-42513144625893845422024-03-21T13:32:30.597-07:00Temps de CrisiPetits trucs per estalviarMariahttp://www.blogger.com/profile/11653734270734571938noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-4251314462589384542.post-9282476946608830092012-07-15T13:03:00.003-07:002012-07-15T13:03:50.668-07:00SOPA DE FULLES DE RAVE<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/Yg2qtPgPTMM?feature=player_embedded' frameborder='0'></iframe></div>
<br />Mariahttp://www.blogger.com/profile/11653734270734571938noreply@blogger.com0tag:blogger.com,1999:blog-4251314462589384542.post-45210898331889743712012-02-17T11:04:00.000-08:002012-02-17T12:56:26.156-08:00COM APROFITAR EL PA SEC ...<span style="font-size: large;"><em>* Ni parlar-ne de comprar farina de galeta! ens ho triturem a casa i llestos, i si volem hi podem barrejar julivert i all. Però per quan tenim 2 quilos de farina de galeta en stock... aquí teniu dues receptes:</em></span><br />
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<div style="text-align: center;"><strong><span style="font-family: Verdana, sans-serif; font-size: large;">FLAM DE PA SEC</span></strong></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4lttbp_l51zqTDavTgIo6K27ei8KGNfwmqyUPa_XGgC5qRBXmOmYMZ1aUOoUZdnUVCGCAJpq52gJ9wBeeqDZUPbgRxQzvr1sx5BbtBaReqC9bFcSEE7T_ALk77Rkq2g1EoEqL-wUb5LI/s1600/IMG_0748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4lttbp_l51zqTDavTgIo6K27ei8KGNfwmqyUPa_XGgC5qRBXmOmYMZ1aUOoUZdnUVCGCAJpq52gJ9wBeeqDZUPbgRxQzvr1sx5BbtBaReqC9bFcSEE7T_ALk77Rkq2g1EoEqL-wUb5LI/s320/IMG_0748.JPG" width="320px" /></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-family: Verdana, sans-serif;"><strong>INGREDIENTS</strong></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Els bàsics:</em></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;"><span style="background-color: #d0e0e3;">Pa sec</span> i dur com una pedra...</span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: #d9ead3; font-family: Verdana, sans-serif;">Ous</span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: #d9ead3; font-family: Verdana, sans-serif;">Llet</span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: #d9ead3; font-family: Verdana, sans-serif;">Tonyina</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;"><span style="background-color: #d9ead3;">Pebre</span> (i sal?)</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;"><em>Els optatius:</em></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;"><span style="background-color: #d9ead3;">Olives</span> (millor verdes)</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;"><span style="background-color: #d9ead3;">Qualsevol verdura</span> (millor que estigui cuita)</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Posem el pa en remull amb la llet una estoneta.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRmFkjapP-YmUjxTHZGAJrm5Idff8rRKlH0vw7uIT89mrujbEzb5qAsTRS25Wjdkeejp2ru6p-kPLO7Ai_PIR2LLHy_Xx0-VZPOFXuTwPrPti1Bp0w0z94DC0xPkukpXfA39StRXodTWE/s1600/IMG_0749.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRmFkjapP-YmUjxTHZGAJrm5Idff8rRKlH0vw7uIT89mrujbEzb5qAsTRS25Wjdkeejp2ru6p-kPLO7Ai_PIR2LLHy_Xx0-VZPOFXuTwPrPti1Bp0w0z94DC0xPkukpXfA39StRXodTWE/s200/IMG_0749.JPG" width="200px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Escorrem bé el pa amb les mans per treure-li l'excés de llet i l'esmicolem tot el que puguem. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Hi afegim la resta d'ingredients i barrejem bé.</span></div><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Ho posem tot en uns motllos que ens agradin (millor passar-hi primer una mica de greix per què després es puguin buidar millor, mantega, margarina, oli...) i al bany maria (dins una safata amb aigua) tot al forn a uns 180º un mínim de 30 minuts.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUZZRQ6JritPttLLB-eerUzAvvQhqA7hn9g7DGgwNCZs8giBbOctCPGSa97iKgi0DdpAxxWzLFzTnbB04K2ywe1cUBSv4o3iOf-kJsYikxaN9tetlkYvIXTem4Wf4e8YC0KBgG5KdOAsI/s1600/IMG_0757.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUZZRQ6JritPttLLB-eerUzAvvQhqA7hn9g7DGgwNCZs8giBbOctCPGSa97iKgi0DdpAxxWzLFzTnbB04K2ywe1cUBSv4o3iOf-kJsYikxaN9tetlkYvIXTem4Wf4e8YC0KBgG5KdOAsI/s200/IMG_0757.JPG" width="200px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Quan estigui una mica fred ja ho podem treure i llestos!!</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguXaWi-MOpYdHxM3pTabi77ctOos_PuH45CZeCJNhnZcYRpDHp3AQ4-TqYymWIL2iDN2nR7tf1GR9i4pJDV_3zvAFDYLwZ7KGA4d51nDiIQpdjwkAQMNmOCeXMtwM16kNBLcY8MG8e5Fo/s1600/IMG_0759.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguXaWi-MOpYdHxM3pTabi77ctOos_PuH45CZeCJNhnZcYRpDHp3AQ4-TqYymWIL2iDN2nR7tf1GR9i4pJDV_3zvAFDYLwZ7KGA4d51nDiIQpdjwkAQMNmOCeXMtwM16kNBLcY8MG8e5Fo/s320/IMG_0759.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: large;"><strong>TRUITA DE PA</strong></span></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/AVvXsEhNyd0S_WZGCF7a8U0K9ZWD0Qj3DCPkhyphenhyphenyQJ9ZLKOCY5ZH4iESvamjQNY1ovbQaPZbVE2vJ0KKbmWL-EnXslDIN_t2ShfXutl4KS0xwnWHUqrnF1FjvYSOifa0HPOY_DxM2ejw7nOwDrmI/s1600/IMG_0747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNyd0S_WZGCF7a8U0K9ZWD0Qj3DCPkhyphenhyphenyQJ9ZLKOCY5ZH4iESvamjQNY1ovbQaPZbVE2vJ0KKbmWL-EnXslDIN_t2ShfXutl4KS0xwnWHUqrnF1FjvYSOifa0HPOY_DxM2ejw7nOwDrmI/s320/IMG_0747.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><strong><span style="font-family: Verdana, sans-serif;">INGREDIENTS</span></strong></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: #d9ead3; font-family: Verdana, sans-serif;">Pa sec</span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: #d9ead3; font-family: Verdana, sans-serif;">Ous</span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: #d9ead3; font-family: Verdana, sans-serif;">All</span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: #d9ead3; font-family: Verdana, sans-serif;">Pebre</span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: #d9ead3; font-family: Verdana, sans-serif;">Estragó</span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: #d9ead3; font-family: Verdana, sans-serif;">Oli</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Posem els alls a fregir-se una mica en oli i hi afegim el pa tallat a daus.</span></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigHUEFavGyXk4cqMm9p52Sxevip7VaWpbjPUbhdmviE-n4jFCUaa4M-4KrymzVxzbMyjbCpnsRz-vVYaRSkEwoyOAjYVTJz8bDa-TFv3z5UCEo1oAeikJ99kYkijriv0h1dJdeDNcRzOg/s1600/IMG_0750.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigHUEFavGyXk4cqMm9p52Sxevip7VaWpbjPUbhdmviE-n4jFCUaa4M-4KrymzVxzbMyjbCpnsRz-vVYaRSkEwoyOAjYVTJz8bDa-TFv3z5UCEo1oAeikJ99kYkijriv0h1dJdeDNcRzOg/s200/IMG_0750.JPG" width="200px" /></a></div><br />
<span style="font-family: Verdana, sans-serif;">Deixem que es faci una miqueta i després fem com una truita normal. Hi afegim l'ou batut amb el pebre i l'estragó.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfMtM-_cJ4yhITszXlYeZLxa-Ff3RgXsQ-jiTGt_t0OWvZ38FJyagShaP5-5_MkG8omQuz6JCfrdeLrZWodmoyi4NjV5ujvrjvtFUKcMAYeUWalEX9oeOSXev4M3XgI5-rfDm619ebaWo/s1600/IMG_0751.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfMtM-_cJ4yhITszXlYeZLxa-Ff3RgXsQ-jiTGt_t0OWvZ38FJyagShaP5-5_MkG8omQuz6JCfrdeLrZWodmoyi4NjV5ujvrjvtFUKcMAYeUWalEX9oeOSXev4M3XgI5-rfDm619ebaWo/s200/IMG_0751.JPG" width="200px" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigA0KrmBiU18c5TtY8RGlCt1x4UjAWkI3O9krCAYKzwffNbrqG0_Jz0CuSX6t7RjMRtkmShwQn7-DGhGpXuPV9Ghp1ZJgbbLUmmokxOpqQmhyZSkdRk_5f5MDhNWbSggUMkcx-K5Lpgdw/s1600/IMG_0754.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigA0KrmBiU18c5TtY8RGlCt1x4UjAWkI3O9krCAYKzwffNbrqG0_Jz0CuSX6t7RjMRtkmShwQn7-DGhGpXuPV9Ghp1ZJgbbLUmmokxOpqQmhyZSkdRk_5f5MDhNWbSggUMkcx-K5Lpgdw/s200/IMG_0754.JPG" width="200px" /></a></div><br />
<span style="font-family: Verdana, sans-serif;">Ai que difícil!!!! Això és autèntic Fast Food!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNXybFLpK8e9u7uLeKnFR6oOb2442NeYWlzNZpaCDx5p_0pZi8RaRXIp_5K0j1MrsPZWXTGBEDgiuV0avHWCNvcXG6Oq9E1-zv2JuR-Gg6bxdmZ-pLgeidWyN_Rhrg4y3mkp5DtYwmoOQ/s1600/IMG_0758.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNXybFLpK8e9u7uLeKnFR6oOb2442NeYWlzNZpaCDx5p_0pZi8RaRXIp_5K0j1MrsPZWXTGBEDgiuV0avHWCNvcXG6Oq9E1-zv2JuR-Gg6bxdmZ-pLgeidWyN_Rhrg4y3mkp5DtYwmoOQ/s320/IMG_0758.JPG" width="320px" /></a></div></span>Mariahttp://www.blogger.com/profile/11653734270734571938noreply@blogger.com0tag:blogger.com,1999:blog-4251314462589384542.post-47313216121660573112012-02-05T10:30:00.000-08:002012-02-05T10:42:12.261-08:00JOIER D'ARRACADES<span style="font-size: large;"><em>* La peça de fusta l'he comprat per 1'20ctms en una botiga d'aquestes de coses barates... És una idea de com decorar-lo però es poden fer servir altres tècniques com el decoupage per exemple.</em></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHir9GdIt012e1g515vAmiF0wDLVPijx_NgWpIAXmlsUmFz3eyKDdq7NUl3IiZtlZocAZ4jBC1yAvQkM1NFBvAZAhQOvJhOGGBLH_BzWJ-ekjgCnyArnUJYYaGGg-Xg2_GKgeeXdIHCKI/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHir9GdIt012e1g515vAmiF0wDLVPijx_NgWpIAXmlsUmFz3eyKDdq7NUl3IiZtlZocAZ4jBC1yAvQkM1NFBvAZAhQOvJhOGGBLH_BzWJ-ekjgCnyArnUJYYaGGg-Xg2_GKgeeXdIHCKI/s320/1.jpg" width="320px" /></a></div><a name='more'></a><br />
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<span style="font-family: Verdana, sans-serif;"><strong>MATERIAL</strong></span><br />
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<span style="font-family: Verdana, sans-serif;">- Una peça de feltre</span><br />
<span style="font-family: Verdana, sans-serif;">- Alguna tela estampada per decorar</span><br />
<span style="font-family: Verdana, sans-serif;">- Paper de vidre</span><br />
<span style="font-family: Verdana, sans-serif;">- Tisores</span><br />
<span style="font-family: Verdana, sans-serif;">- Un tros de cartró</span><br />
<span style="font-family: Verdana, sans-serif;">- Cola blanca</span><br />
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<span style="font-family: Verdana, sans-serif;">Primer hem de passar bé el paper de vidre per què no quedi res amb el que ens puguem fer mal i per facilitar que s'enganxi la tela.</span><br />
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<span style="font-family: Verdana, sans-serif;">Després tallem un cartronet a la mida de l'amplada interior i</span><span style="font-family: Verdana, sans-serif;"> tallem les peces de feltre que hem d'anar enganxant.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXipUM5n-aqzMh4IE3ZF9GoktE2JP8hKD6niKyfNqMiTtUraLqCiZuzgkDUcq9Ga_AiItY1g76X_MhYQ3-qHWAaYM9GkJV9phvdKzMW-9L1dWCkFUcX3V8PHhJE2LTw5-H8uE0-XVjjc8/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXipUM5n-aqzMh4IE3ZF9GoktE2JP8hKD6niKyfNqMiTtUraLqCiZuzgkDUcq9Ga_AiItY1g76X_MhYQ3-qHWAaYM9GkJV9phvdKzMW-9L1dWCkFUcX3V8PHhJE2LTw5-H8uE0-XVjjc8/s200/3.jpg" width="200px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Forrem el cartonet amb feltre.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Enganxem primer el que serà la base i després la resta. Enganxem el cartonet forrat l'últim.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Detall de com queda la part de devant.</span></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/AVvXsEikPBQkiMqrQtG7T1Q19FQHttn1Ltm_9LBsmYnEYcOFfPhOrOExanIxvKjjupR1tMzB31jxOxG4de0cTu0XEmB1kv33wFXS9_TioAYo-9QVx6plxvAevK8QDTgsDm5mL2fDLPl446qw3kM/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikPBQkiMqrQtG7T1Q19FQHttn1Ltm_9LBsmYnEYcOFfPhOrOExanIxvKjjupR1tMzB31jxOxG4de0cTu0XEmB1kv33wFXS9_TioAYo-9QVx6plxvAevK8QDTgsDm5mL2fDLPl446qw3kM/s200/8.jpg" width="200px" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Pel darrera ...</span></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/AVvXsEiPhrKEWOTs6miWIN-WT692eVZe5TWzLUL2ZXqk1M1QwMYC21VrkgsyBJAPnWo7hQxpGoF2_gS8mwLGrFrhSfGJ621piH3ANeZ-0AbEGlkKKJtzqi_H4omLnVxkslBYFY0cqDXtFWBCiGo/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPhrKEWOTs6miWIN-WT692eVZe5TWzLUL2ZXqk1M1QwMYC21VrkgsyBJAPnWo7hQxpGoF2_gS8mwLGrFrhSfGJ621piH3ANeZ-0AbEGlkKKJtzqi_H4omLnVxkslBYFY0cqDXtFWBCiGo/s200/9.jpg" width="200px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">I ja està! es pot posar a gairebé qualsevol lloc, je je je ...</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiyu0EnSnY4OY7fLfe_YuI4lScIsfmDJczwWxXlDFBAfx2JVBcx8IaFsDQYy-oXPo7pw3OlvzncwlZ2WudqIj47Wlkgfh96HTdtAnFpqm6Paj1ieH_FeIUbW1hH22uRaOKjnsnbxHYRlE/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiyu0EnSnY4OY7fLfe_YuI4lScIsfmDJczwWxXlDFBAfx2JVBcx8IaFsDQYy-oXPo7pw3OlvzncwlZ2WudqIj47Wlkgfh96HTdtAnFpqm6Paj1ieH_FeIUbW1hH22uRaOKjnsnbxHYRlE/s320/10.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Mariahttp://www.blogger.com/profile/11653734270734571938noreply@blogger.com0tag:blogger.com,1999:blog-4251314462589384542.post-41416204512391997372012-02-04T10:38:00.000-08:002012-02-04T11:13:33.857-08:00BOSSETA<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;"><strong>APROFITANT TEXANS. PART 1</strong></span><br />
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<em><span style="font-size: large;">* Us explico com fer una bosseta molt senzilla. Aquesta mateixa manera de fer que una bosseta quedi forrada per dins és pot aplicar a tota mena de bosses, grans i petites.</span></em><br />
<em><span style="font-size: large;">Si cosiu a mà, per anar bé, us hauríeu de llegir el tutorial d'introducció a la costura que està penjat al gener. Si teniu màquina, cap problema, això ho feu en 5 minuts!</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM0gY_kJvuXl8iCI5ZzwWLenYMFXGLSmLyxZhrsD015yk6Gw8I8i4WUMRSPAN6kU3RsrsBwN0VKk1vl1zCeHNpdwHN51sPowjHovN76dT73JV8LuMGX82aNnYWKkzThLXFoiFM51v3XNA/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM0gY_kJvuXl8iCI5ZzwWLenYMFXGLSmLyxZhrsD015yk6Gw8I8i4WUMRSPAN6kU3RsrsBwN0VKk1vl1zCeHNpdwHN51sPowjHovN76dT73JV8LuMGX82aNnYWKkzThLXFoiFM51v3XNA/s320/1.jpg" width="320px" /></a></div><a name='more'></a><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Cal tallar 8 peces. </span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">De texà necessitem una peça de 29x13cm i una altre de 14,50x13cm. </span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">De la roba que posem com a forro interior a més de les peces anteriors ens cal dues peces més de 4x24cm i, en aquest cas, dues rotllanes una més petita que l'altre. </span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Enganxem les rotllanes on les volem posar. Després les cosim al texà (teniu un tutorial al gener!).</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Dobleguem dues vegades i planxem les peces llargues.</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhPELYm4vyvGXBMJXwu1mxlaeAuf_Mexh3qtHM-TT60b_i1PPrPyoMpx-w2bGqEkxQ90VADePrRiwfdFGT0npXGmSZvfj55BhvvwctGxZUyQELDpIhY59MPQVpCKQ8sgR0SLHZpema9-A/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhPELYm4vyvGXBMJXwu1mxlaeAuf_Mexh3qtHM-TT60b_i1PPrPyoMpx-w2bGqEkxQ90VADePrRiwfdFGT0npXGmSZvfj55BhvvwctGxZUyQELDpIhY59MPQVpCKQ8sgR0SLHZpema9-A/s400/2.jpg" width="400px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Després hem de cosir les peces grans i petites cadascuna amb la que li correspon. Les parts "maques" han de quedar dins.</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjApn9HuDrEgSZOwBP-a-WlemG1LKh-U5JH7-0KbKJRkx46R1VadTNPy1NsfHV7HVuHtXKkWeUjQ-CiN4wB7DpWLqePXsKyGogy8GinmWbMgFgkRly6mqQvl2bF5wnHZtmNxDE_l39sIHY/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjApn9HuDrEgSZOwBP-a-WlemG1LKh-U5JH7-0KbKJRkx46R1VadTNPy1NsfHV7HVuHtXKkWeUjQ-CiN4wB7DpWLqePXsKyGogy8GinmWbMgFgkRly6mqQvl2bF5wnHZtmNxDE_l39sIHY/s200/4.jpg" width="200px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Quan cosim la tela que ha de fer de forro interior cal que deixem un trosset sense cosir.</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Al cosir les dues peces texanes hi hem de posar abans una de les peces llargues que ens servirà de tanca i cosir-la junt amb el texà. Us he marcat amb vermell per on s'ha de cosir.</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcHfUFJDZh22LqWeJlB1GfgFn_hoM_cOUg-0xqDDX5d8ofMazoj0rcUZXs2EJ9X-oxbjc3V9kXD_xa44ANXIFguD2Fnhy9C3yrD5J30OnZ0elS9S7AJim3-Fnyk7mDqGnI9huC11F5lHE/s1600/5EDITAT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcHfUFJDZh22LqWeJlB1GfgFn_hoM_cOUg-0xqDDX5d8ofMazoj0rcUZXs2EJ9X-oxbjc3V9kXD_xa44ANXIFguD2Fnhy9C3yrD5J30OnZ0elS9S7AJim3-Fnyk7mDqGnI9huC11F5lHE/s320/5EDITAT.jpg" width="320px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Després hem de cosir la peça texana amb la vermella, sempre el costat bonic mirant endins... Aquí hi hem de col·locar l'altre peça llarga que ens farà de l'altre costat de tanca, i cosir-la també.</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZiMIIKetMbJ6SfgK2pUlwPMYTAxA-SB60j20nzGzLM4cqiB-xEubxwzOnSeIQ0FV_sDJZHZJZBuio7iXG1YM86lfWHL4NteruVcXN52xE4f_b0x1EIsKslnVZy6N0P8QpfnL0184SP38/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZiMIIKetMbJ6SfgK2pUlwPMYTAxA-SB60j20nzGzLM4cqiB-xEubxwzOnSeIQ0FV_sDJZHZJZBuio7iXG1YM86lfWHL4NteruVcXN52xE4f_b0x1EIsKslnVZy6N0P8QpfnL0184SP38/s200/10.jpg" width="200px" /></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/AVvXsEgJ_yOmYIuEtXJO8YtGZ28da6J9BPMmzoGZ7Yec7zXj50-QGVCXdKbkasvCD9agjcvqrQtmprxwneMoRLVaTpYsB4uUOCQJuMY6Gvqe9SB02d3s0bGteskq4wAypGFJL7Xy_CuVljaLzvQ/s1600/11_editado-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ_yOmYIuEtXJO8YtGZ28da6J9BPMmzoGZ7Yec7zXj50-QGVCXdKbkasvCD9agjcvqrQtmprxwneMoRLVaTpYsB4uUOCQJuMY6Gvqe9SB02d3s0bGteskq4wAypGFJL7Xy_CuVljaLzvQ/s200/11_editado-1.jpg" width="200px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Un cop cosides les peces llargues només ens quedara un forat que també haurem de cosir. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDmKm-rHvGOhkB-FFz8argwpwS6k_DrJzYGBJyG3_XOdJmOB_KOJW170JrIkGaAeTYpY2KWfoqbN9Hnqr6nsfvRPn8CkE8_PU-FXGVmGVMAKa5xHVv-msdT9Ku0YGbkEuiJPXS_0bOuMI/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDmKm-rHvGOhkB-FFz8argwpwS6k_DrJzYGBJyG3_XOdJmOB_KOJW170JrIkGaAeTYpY2KWfoqbN9Hnqr6nsfvRPn8CkE8_PU-FXGVmGVMAKa5xHVv-msdT9Ku0YGbkEuiJPXS_0bOuMI/s200/7.jpg" width="200px" /></a></div><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Ja ho tenim tot cosit! ara només cal girar tota la peça al revés treient amb molta cura tota la tela a través del forat que hem deixat abans.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><span style="font-family: Verdana, sans-serif;">Un cop girada la peça s'ha de cosir el petit forat que queda ocult a l'interior. A les tires per lligar hi he fet el mateix punt que a les rodonetes de guarniment.</span>Mariahttp://www.blogger.com/profile/11653734270734571938noreply@blogger.com2tag:blogger.com,1999:blog-4251314462589384542.post-53717035780983690732012-02-04T08:18:00.000-08:002012-02-04T08:18:07.078-08:00TEMPS DE FEBRER<div style="margin-bottom: 0cm;"><em>* Això és el que trobarem bé de preu i bo durant aquest mes de febrer.</em></div><em><a name='more'></a><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">ENDÍVIES</div><div style="margin-bottom: 0cm;">NAPS</div><div style="margin-bottom: 0cm;">NAPS NEGRES</div><div style="margin-bottom: 0cm;">CALÇOTS</div><div style="margin-bottom: 0cm;">BRÒQUIL</div><div style="margin-bottom: 0cm;">COLIFLOR</div><div style="margin-bottom: 0cm;">API</div><div style="margin-bottom: 0cm;">CARBASSA D'HIVERN</div><div style="margin-bottom: 0cm;">COL VERDA</div><div style="margin-bottom: 0cm;">BLEDES</div><div style="margin-bottom: 0cm;">CANONGE</div><div style="margin-bottom: 0cm;">COLS DE BRUSSEL·LES</div><div style="margin-bottom: 0cm;">COL LLOMBARDA</div><div style="margin-bottom: 0cm;">CARXOFA</div><div style="margin-bottom: 0cm;"><strong>ALLS TENDRES!</strong></div><div style="margin-bottom: 0cm;">PORROS</div><div style="margin-bottom: 0cm;">CRÉIXENS</div><div style="margin-bottom: 0cm;"><b>MADUIXOTS!</b></div><div style="margin-bottom: 0cm;">MANDARINES</div><div style="margin-bottom: 0cm;">CLEMENTINES</div><div style="margin-bottom: 0cm;">FAVES</div><div style="margin-bottom: 0cm;">PÈSOLS</div><div style="margin-bottom: 0cm;">TOMACONS</div><div style="margin-bottom: 0cm;">ESCAROLA</div><div style="margin-bottom: 0cm;">XICORIA</div><div style="margin-bottom: 0cm;">ESPINACS</div><div style="margin-bottom: 0cm;">XIRIVIA</div><div style="margin-bottom: 0cm;"><strong>ESPIGALL!</strong></div><div style="margin-bottom: 0cm;">SALSIFÍ</div><div style="margin-bottom: 0cm;">POMES</div><div style="margin-bottom: 0cm;">TARONGES</div><div style="margin-bottom: 0cm;">LLIMONES</div></em>Mariahttp://www.blogger.com/profile/11653734270734571938noreply@blogger.com0tag:blogger.com,1999:blog-4251314462589384542.post-20314105213170212722012-01-29T00:19:00.000-08:002012-01-29T00:35:40.531-08:00PA<span style="font-family: Verdana, sans-serif;">MÀQUINES ÚTILS. CAPÍTOL 2.</span><br />
<strong><span style="font-family: Verdana, sans-serif;">LA PANIFICADORA</span></strong><br />
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<span style="font-family: Verdana, sans-serif;">* Me la va regalar la Rossi i ja té uns quants anyets. La vem comprar a Perpinyà. Ara ja s'ha posat de moda i per aquí també se'n troben. </span><br />
<span style="font-family: Verdana, sans-serif;">A casa la fem servir bastant i ens agrada provar diferents sabors. La recepta que us explico és la bàsica, a partir d'aquí ho podeu complicar tant com vulgueu. Afegir-hi espècies, fruits secs, fruita seca ... o bé convinant diferents tipus de farina.</span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: #d9ead3; font-family: Verdana, sans-serif;">INGREDIENTS</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">- 500g de <span style="background-color: #d9ead3;">farina</span> (en aquest cas blanca normal)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">- 350ml <span style="background-color: #d9ead3;">d'aigua tèbia</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">- Un sobre de <span style="background-color: #d9ead3;">llevat sec de forner</span> (teniu un apunt penjat al mes de gener)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">- Un <span style="background-color: #d9ead3;">polsim de sucre i un polsim de sal</span> (la sal al gust de cadascú)</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">Primer hi aboquem l'aigua tèbia, després la farina. Amb el dit fem un foradet dins la farina i hi posem el llevat, la sal i un polsim de sucre (una amiga cuinera em va dir fa molts anys que això servia per activar el llevat).</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">Ja podem posar-ho tot dins la panificadora. La programem i esperem a que avisi que ha acabat. Normalment quan porta una estona amassant t'avisa per si hi vols afegir les espècies, herbes, sèsam, llavors etc.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Ni se us passi pel cap d'obrir la tapa fins que no hagi acabat el programa! </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Té diferentes opcions. La que faig servir normalment és el programa normal que dura unes 3 i mitja. Però podeu dir que només us amassi i després fer el pa al forn. Hi podeu fer massa per crosants, per pizza, melmelada...</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Un cop ens avisi treiem el pa i prest per menjar!</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Mariahttp://www.blogger.com/profile/11653734270734571938noreply@blogger.com0tag:blogger.com,1999:blog-4251314462589384542.post-52580999701843317892012-01-28T10:10:00.000-08:002012-01-28T10:15:36.696-08:00TIPUS DE LLEVATS<div style="margin-bottom: 0cm;"><span style="font-size: large;"><em>* Aquesta entrada és simplement un petit apunt per situar-nos abans de començar a fer pa i coques.</em></span></div><div style="margin-bottom: 0cm;"><br />
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</div><div style="margin-bottom: 0cm;"><a name='more'></a><span style="font-family: Verdana, sans-serif;"><strong>Llevat en pols o llevat químic</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Per cuinar coques i pastissos que no han de reposar i han de pujar ràpid. Penseu que s'activa amb l'escalfor i actua molt ràpid. No n'abuseu doncs llavors us deixaria un regust entre amarg i àcid.</span><br />
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</div></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>Llevat de forner o llevat premsat</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Pensat per fer servir en plats que s'han de reposar una estona abans de cuinar-los. Puja més lentament. Va bé per exemple, per fer pa. Es pot demanar al forn de pa que ens en venguin una mica. També en venen al Carrefour, per 0'45eur dues peces si no recordo malament...</span><br />
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</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>Llevat de forner sec</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">El vaig descobrir fa 1 any a França. Admeto que abans no sabia ni que existia. És el que faig servir jo per fer pa a la màquina panificadora. Te l'avantatge que no caduca tan ràpidament com el llevat de forner fresc.</span></div><div style="margin-bottom: 0cm;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNgiDIcetK1IiCBpyHvyattzVXWAArnPwq2nJQKlllz165hUip9BiZFSl0yAhY1v3UwzEXA2gyb2a3-ErBIpw9xvNvCmaGI3gwQHWzt8IC6bWUUg0E7GszrxEJ84sL680p7Aopyge7ljQ/s1600/4_llevat+sec+de+forner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="150px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNgiDIcetK1IiCBpyHvyattzVXWAArnPwq2nJQKlllz165hUip9BiZFSl0yAhY1v3UwzEXA2gyb2a3-ErBIpw9xvNvCmaGI3gwQHWzt8IC6bWUUg0E7GszrxEJ84sL680p7Aopyge7ljQ/s200/4_llevat+sec+de+forner.jpg" width="200px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;"><strong>Massa mare</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">És el que en treiem de barrejar una mica de farina amb aigua i deixar en repòs un parell o tres dies. Si volem fer pa de manera assídua i voluminosa una manera de fer-lo és apartant una mica de pa abans de coure per que ens serveixi de llevat per al cap de dos dies... D'aquesta manera sempre teniu massa mare en cultiu. Aquesta mena de pa l'heu de fer amb un temps de repòs diferent del de la màquina... seria una lliço més avançada!</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
</span> </div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><em>La quantitat de llevat que hem d'utilitzar en cada cas va lligada amb la de farina que utilitzem. </em></span></div>Mariahttp://www.blogger.com/profile/11653734270734571938noreply@blogger.com0tag:blogger.com,1999:blog-4251314462589384542.post-75384094312402299102012-01-27T14:23:00.000-08:002012-01-27T14:43:24.998-08:00PASTIS DE FORMATGE AL MICROONES<span style="font-size: large;"><em>* Pastís pensat per aprofitar tota mena de galetes velles i trencades. Pels qui no teniu forn gran o teniu mandra... Estèticament no queda tant bonic com un pastís al forn fet prenent-se el seu temps, però us asseguro que és molt bo!</em></span><br />
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<a name='more'></a><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><u><span style="background-color: #d9ead3;">INGREDIENTS</span></u> </span></div><span style="font-family: Verdana, sans-serif;"><br />
</span><span style="font-family: Verdana, sans-serif;">- 150g de <span style="background-color: #d9ead3;">galetes</span></span><br />
<span style="font-family: Verdana, sans-serif;">- 1 <span style="background-color: #d9ead3;">formatge per untar</span></span><br />
<span style="font-family: Verdana, sans-serif;">- 50ml de <span style="background-color: #d9ead3;">nata per m</span><span style="background-color: #d9ead3;">untar</span></span><br />
<span style="font-family: Verdana, sans-serif;">- Suc de mitja <span style="background-color: #d9ead3;">llimona</span></span><br />
<span style="font-family: Verdana, sans-serif;">- 75g de <span style="background-color: #d9ead3;">mantega</span></span><br />
<span style="font-family: Verdana, sans-serif;">- 100g de <span style="background-color: #d9ead3;">sucre</span></span><br />
<span style="font-family: Verdana, sans-serif;">- 2 <span style="background-color: #d9ead3;">ous</span></span><br />
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<span style="font-family: Verdana, sans-serif;">Triturem les galetes i les barregem amb la mantega fosa. Posem la pasta resultant al fons d'un motllo apte per anar al microones. tenim cura què la pasta quedi ben apretadeta ajudant-nos d'una cullera.</span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Barrejem la resta d'ingredients i els aboquem a sobre la base de galetes.</span></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/AVvXsEhRCglGtKWjLgu2x94O3N4deKHO-LlW3iVz-AuaBhgKYueJ97Chyphenhypheng_AHiREbmAH-vLmcBwrkn5tmBULVbdnyoMu4zgzJHWYhXb7sOizDgnLy3DxrlVFXaFXlZWhNgbF_YGv_8D8c6lz4ik/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="150px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRCglGtKWjLgu2x94O3N4deKHO-LlW3iVz-AuaBhgKYueJ97Chyphenhypheng_AHiREbmAH-vLmcBwrkn5tmBULVbdnyoMu4zgzJHWYhXb7sOizDgnLy3DxrlVFXaFXlZWhNgbF_YGv_8D8c6lz4ik/s200/6.jpg" width="200px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Posem al <span style="background-color: #d9ead3;">microones 10 minuts al màxim</span>. Si no controleu la potència del microones és millor posar-lo 5 minuts i si no està prou fet (ha de perdre la textura líquida) l'aneu posant un parell o tres minuts més fins que quedi fet. El deixem reposar 5 minuts dins mateix del forn.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdjxi9x8oc3PpPlvrXs3fapsQX69c5XZ1LnHPoBFf3ZYMSGwfYa6WZnAf8FQbM2pjsLvY9-1FWS6BT_BCZ8AJLVQ8JYCq_kFFebREeeK7pHfQjEkio7fbEzfKS3vX1Vk5jYNwrKNh3A9c/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="150px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdjxi9x8oc3PpPlvrXs3fapsQX69c5XZ1LnHPoBFf3ZYMSGwfYa6WZnAf8FQbM2pjsLvY9-1FWS6BT_BCZ8AJLVQ8JYCq_kFFebREeeK7pHfQjEkio7fbEzfKS3vX1Vk5jYNwrKNh3A9c/s200/8.jpg" width="200px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Hi escampem melmelada del gust que ens agradi per sobre i deixem refredar.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUJjUltA-d83OsxKZX4UsL740CksNLOjwCH2S8Dm5w0mu5V3EbDuqHz9YMn5P2aXP7sUifHZlFkz01WecadGWtSAvx64qrplgY7OuHISCLUKXeVKVgKqLTJaOQoz0xozKjiicgoeD4CxM/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="150px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUJjUltA-d83OsxKZX4UsL740CksNLOjwCH2S8Dm5w0mu5V3EbDuqHz9YMn5P2aXP7sUifHZlFkz01WecadGWtSAvx64qrplgY7OuHISCLUKXeVKVgKqLTJaOQoz0xozKjiicgoeD4CxM/s200/9.jpg" width="200px" /></a></div><br />
<span style="font-family: Verdana, sans-serif;">I llestos!!! bon profit!</span><br />
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</div>Mariahttp://www.blogger.com/profile/11653734270734571938noreply@blogger.com1tag:blogger.com,1999:blog-4251314462589384542.post-69190274926815164512012-01-26T12:48:00.000-08:002012-01-26T13:04:05.443-08:00COSTURA BÀSICA A MÀ<span style="font-size: large;"><em>* Aquestes són les puntades bàsiques que heu de conèixer si voleu cosir alguna cosa a mà. Perdoneu la qualitat de les imatges!</em></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6GNs356buz5oZ86k7TDJWhroXNm4GJq1tnoW1kiEFFfg6q7MGtj8db8F4BChIpzL5n9X_54QBU1COn_wgc9SBmETiYq1yV_8L5d6due2DJDBr6OCi1Kvd9F7AdClAAa1tlHGdWTb5iDY/s1600/011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6GNs356buz5oZ86k7TDJWhroXNm4GJq1tnoW1kiEFFfg6q7MGtj8db8F4BChIpzL5n9X_54QBU1COn_wgc9SBmETiYq1yV_8L5d6due2DJDBr6OCi1Kvd9F7AdClAAa1tlHGdWTb5iDY/s320/011.jpg" width="320px" /></a></div><a name='more'></a><br />
<span style="font-family: Verdana, sans-serif;">PUNT D'EMBASTAR</span><br />
<span style="font-family: Verdana, sans-serif;">Serveix per fixar la roba provisionalment abans de fer el cosit definitiu.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3pREbgZELl2I_c3WQNh-q0DD0cjMSeBPaB-9jkUnHHseqtQ8QjLqm43w0cODhlDDdiHEtXoGk_Mo0pZnpcUJgLMYWwCdn-n9Wb8fdl5vRB2KQQFe6n-MksM3yeHtAbiXX73H19Fztrro/s1600/1_embastar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" gda="true" height="150px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3pREbgZELl2I_c3WQNh-q0DD0cjMSeBPaB-9jkUnHHseqtQ8QjLqm43w0cODhlDDdiHEtXoGk_Mo0pZnpcUJgLMYWwCdn-n9Wb8fdl5vRB2KQQFe6n-MksM3yeHtAbiXX73H19Fztrro/s200/1_embastar.jpg" width="200px" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">SOBREFILAT</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Evita que la roba es desfaci per les vores.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">BESPUNT</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Per fer aquest punt s'ha d'anar tornant enrere amb l'agulla.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">PUNT "ACABAT BONIC"</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;"><br />
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</div>Mariahttp://www.blogger.com/profile/11653734270734571938noreply@blogger.com0tag:blogger.com,1999:blog-4251314462589384542.post-68035843098851007862012-01-19T13:31:00.000-08:002012-01-19T13:42:37.643-08:00COM COSIR UN BOTÓ<em><span style="font-size: large;">* Aquest és un coneixement bàsic de supervivència. </span></em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh13AWvjFR1ZREm7Maysa31rNHjXXGVNejKYTaGDYfves-85H006SW2K0tDdh75Hp3JwoD0ZpAuTMexx3ikGZ_Tc15XDlCXZhhX6TVKqvbZV-ONmSvxxSWH7kNW-uYeNl8pGmUoiY_jxVc/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh13AWvjFR1ZREm7Maysa31rNHjXXGVNejKYTaGDYfves-85H006SW2K0tDdh75Hp3JwoD0ZpAuTMexx3ikGZ_Tc15XDlCXZhhX6TVKqvbZV-ONmSvxxSWH7kNW-uYeNl8pGmUoiY_jxVc/s320/1.jpg" width="320px" /></a></div><a name='more'></a><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;"><u>1.</u> Fem passar l'agulla de sota a sobre.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;"><u>2.</u> Fem passar l'agulla de sobre a sota.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;"><u>3, 4 i 5.</u> Passem l'agulla per sota del nus que hem fet a la punta de manera que quedi ben agafat el fil i no s'escapi.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;"><u>6.</u> Passem l'agulla de sota a sobre però fent-la passar per un forat del botó. Hi posem l'agulla de cap a sota entre el fill que puja i el que baixa per que quedi una mica de distància entre el botó i la roba.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;"><u>7,8,9,10 i 11.</u> Fem diverses passades pels forats. A l'última passada, quan passem l'agulla de sota a sobre, ben a prop del centre, la treiem per sota el botó, agafem el fil i fem unes quantes voltes al botó (treient abans l'agulla de cap).</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;"><u>12.</u> Clavem l'agulla a prop del centre del botó del costat de dalt cap a sota.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;"><u>13 i 14.</u> A la part de sota fem diverses pasades per assegurar i acabem amb 3 o 4 nusos. Tallem el fil sobrant.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Mariahttp://www.blogger.com/profile/11653734270734571938noreply@blogger.com0tag:blogger.com,1999:blog-4251314462589384542.post-82274490692906494682012-01-12T11:33:00.000-08:002012-01-12T11:49:54.536-08:00SOPA DE FARIGOLA<span style="font-family: Verdana, sans-serif;"><strong>SÈRIE: MENJARS DELS AVIS</strong></span><br />
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<em>* La meva àvia i la meva mare aquesta sopa la feien sovint. Hi ha moltes variants. Així és com la recordo jo.</em><br />
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<div style="text-align: center;"><span style="background-color: #d9ead3; font-family: Verdana, sans-serif;"><u>INGREDIENTS</u></span></div><br />
<span style="background-color: #d9ead3;">-</span><span style="font-family: Verdana, sans-serif;"><span style="background-color: #d9ead3;"> </span><span style="background-color: #d9ead3;">Farigola</span></span><br />
<span style="background-color: #d9ead3; font-family: Verdana, sans-serif;">- Sal</span><br />
<span style="background-color: #d9ead3; font-family: Verdana, sans-serif;">- Oli</span><br />
<span style="background-color: #d9ead3; font-family: Verdana, sans-serif;">- Pa sec</span><br />
<span style="background-color: #d9ead3; font-family: Verdana, sans-serif;">- Aigua</span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: #d9ead3;">- ou</span> (abans se'n posava si n'hi havia, sinó no!)</span><br />
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<span style="font-family: Verdana, sans-serif;"> </span><span style="font-family: Verdana, sans-serif;">Posem a bullir la farigola en abundant aigua <span style="background-color: #d9ead3;">uns 10 minuts</span> (l'olla tapada per estalviar energia...).</span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Un cop bullida la colem i aquí hi ha diferents versions. Hi ha qui posa una altra vegada el suc a l'olla, el sala i hi afegeix l'ou amb cura que no es trenqui. Quan l'ou està fet incorpora l'ou i el suc sobre el pa. El que faig jo és que tiro el suc ben calent sobre el pa torrat i l'ou cru (l'ou es fa només amb l'escalfor del suc de farigola), hi afegeixo la sal i el rajolí d'oli.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">I llestos!</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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<span style="font-family: Verdana, sans-serif;">Quan la casa és bona i sobren els diners s'hi pot afegir trossets de pernil, formatge, etc...</span><br />
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</div>Mariahttp://www.blogger.com/profile/11653734270734571938noreply@blogger.com0tag:blogger.com,1999:blog-4251314462589384542.post-53147061381667511242012-01-08T13:54:00.000-08:002012-01-09T12:25:47.807-08:00COMPRA INTEL·LIGENT COMPRA CONSCIENT<div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">A l'hora de comprar és molt important fer una compra raonada, lògica i sobretot conscient.</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">El que jo crec en la meva humil opinió que cal tenir en compte a l'hora de fer la compra:</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"></span> </div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><a name='more'></a><br />
</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>1. FER UNA LLISTA PERENNE</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Això vol dir que feu una llista tipus que us serveixi per sempre. Com es fa això? Comencem apuntant tot el que teniu a casa (farina, xampú, cigrons...) Després apunteu el que creieu que us fa falta. Segurament passaran uns mesos fins que no tingueu una llista amb tots els productes que usualment feu servir. Un cop la tingueu agrupeu-la per seccions. </span><span style="font-family: Verdana, sans-serif;">Això us permet que abans d'anar a comprar pugueu anar repassant la llista i ràpidament anar marcant el que us fa falta i ratllant el que ja teniu.</span><span style="font-family: Verdana, sans-serif;">També us permet veure clarament que us heu deixat o no heu trobat i heu de comprar en un altre lloc.</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>2. ELS MERCATS SETMANALS</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">És l'excepció que confirma la norma en quant a la llista. Si que hem de saber si necessitem més o menys quantitat de fruita o verdura però comprem segons l'oferta de temporada i segons el preu.</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Hi ha mercats especialitzats que estan força bé de preu, nosaltres solem anar al mercat d'Hivern de Puigcerdà. En el de Berga tens molta oferta de fruita i verdura i en mercats com el de Vic encara trobes productors venent els seus productes directament.</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>3. APROFITEM NOMÉS LES OFERTES QUE ENS INTERESSEN</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">La típica oferta del 2X1, si és sobre un producte que normalment fem servir ja ens va bé. Però si és un producte que no usem hem de tenir en compte: si el necessitem i si, tot i amb l'oferta, ens sortirà més car que el que fem servir habitualment.</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>4. APRENEM A CONTROLAR EL PREU DE LES COSES</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">El preu de venta al públic normalment és per unitat (paquet, ampolla, bossa...). Però el que ens convé a nosaltres per calcular el valor real del producte és el preu per pes (quilo o litre).</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Des de fa uns anys els supermercats tenen l'obligació d'indicar el preu per quilo o per litre a sota del preu per unitat. </span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Si un paquet de ½ kg d'arròs costa 60ctms i el d'una altra marca d'1kg en costa 90ctms. Està clar que el més barat és el de quilo.</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><i>* Us heu fixat que cada cop els paquets són més petits? Abans podies trobar paquets de pasta, arròs o llegums de 3 i 5 kg. Actualment és molt difícil que els paquets passin del 1kg. Això és per què enlloc d'apujar el preu redueixen la quantitat de producte que ens venen.</i></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong><span style="font-size: medium;"><span style="font-style: normal;">5. </span></span><span style="font-size: medium;">MI</span>L ULLS AMB ELS PANELLS DE “TOT A 1EUR”</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Normalment els productes que s'hi exposen surten cars. Però els comerciants juguem amb la sensació que tenim la gent que un euro és poc. No perdem de vista que la unitat mínima de la nostra moneda no és l'euro, és el cèntim.</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Hi ha un exemple molt clar d'això en una gran superfície (a veure si sabeu quina!) que a mi hem posa de mala llet. Tenen unes postades amb uns paquetets d'espècies i herbes per cuinar, embolicades amb cel·lofana transparent, estèticament impecables i situades al costat de la verdura que va en bosses de plàstic o safates de forexpan. Costen 1eur. Si ens desplacem a l'altre punta de la gran superfície al costat de les llaunes hi veiem l'aparador de tota la vida amb les mateixes espècies en els típics pots petits de vidre, on invariablement el doble de la quantitat del producte val 1'25eur...</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>6. PRIORITZEU EL PRODUCTE DE TEMPORADA I DE PROXIMITAT</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Aconseguim una millor relació qualitat/preu i fem un consum més responsable amb el medi ambient i el nostre entorn social a més de ser més nutritius. Maduixes al desembre? Castanyes a l'agost? Carxofes al juny? Les carxofes al febrer són 10 vegades més bones i bastant més barates. Si a Berga tenim pèsols negres doncs els mengem negres, si a Terrassa tenim cigrons menuts doncs per què comprar-los més grossos? a Sant Cugat del Vallès el cultiu tradicional són les faves!!, us dic només tres llocs on he viscut. Investigueu, us sorprendreu del que podeu descobrir de casa vostra que no sabíeu...</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>7. FEU CONSERVES</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Feu conserves o congeleu els productes que trobeu bé de preu. Compreu quan estiguin barats i consumiu més endavant si convé.</span><br />
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</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>8. REVISEU LES PUJADES DE PREU ENCOVERTES</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Sobretot les grans superfícies no apugen sempre els preus al gener. Pot ser que ho facin a l'agost, per exemple, que la gent anem més despistats.</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">A vegades no t'apugen el preu per unitat, sinó que baixen la quantitat que et posen en un paquet, o bé baixen la qualitat. Un suc té el mateix preu però el gust és diferent i està més aigualit.</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">En aquests casos convé estar al cas i revisar una altra vegada on ens convé més comprar aquests productes.</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><i>* Si compreu algun suc d'aquests preparats que són més espessos, el podeu allargar afegint-hi un got d'aigua.</i></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong><i>9. </i>NO FEU COMPRES NO PLANIFICADES</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Ho tinc comprobat. Són les més cares. Aquest més vam anar a carregar de llegums, arròs, etc., la compra del mes i ens va pujar 80eur. L'altre dia vam baixar al supermercat del costat de casa a comprar 4 tonteries (beguda, patates fregides, una bossa d'amanida...) i ens va pujar 20eur!</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>10. DIFERENCIEM LA COMPRA COMPULSIVA DE LA NECESSÀRIA</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Les grans superfícies tenen molt ben estudiat com fer-nos gastar els diners. És molt difícil resistir-s'hi. La gran variable en el cistell de la compra és la compra compulsiva o d'articles no necessaris. A casa a aquests articles que no són de primera necessitat els anomenem “vici”. </span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Hem agafat el costum, que recomano, de no fer el mateix dia la compra necessària i la compra de “vici”. D'aquesta manera ets més conscient de la despesa. Un dia pots dir: aquest mes anem bé de diners, anem a comprar vici!!! cervesa, xocolata, menjar preparat, snacks, tots som humans i sabem cada un els diners que hi podem destinar en cada cas.</span></div><div style="margin-bottom: 0cm;"><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><i>*Us proposo un exercici: quan sortiu de comprar repasseu mentalment el que heu comprat i quant us ha costat, moltes vegades costa recordar-ho, això vol dir que és una compra compulsiva!</i></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong><span style="font-style: normal;">11. EVI</span>TEM AL MÀXIM ELS PRODUCTES PREPARATS</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Són molt més cars i a nivell de components fa de més mal controlar (per temes d'hipertensió, colesterol, morenes...).</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Si un quilo de farina et costa 60ctms i un pa de pessic d'1/4 de quilo et costa 2'50eur... La relació és de 15ctms de farina = 2'50eur de coca. A casa la farina difícilment ens caducarà i a més té molts usos diferents.</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Un paquet d'arròs d'un quilo ens pot costar 80ctms, un arròs precuinat ens costa més de 2eur els 250gr. Tingueu en compte que cuinar un arròs són 15 minuts, tampoc és que ens hagim de llevar a trenc d'alba per tenir el dinar fet. Si que és cert que hi ha productes preparats que valen el seu pes en or. En el meu cas els llegums cuits i les croquetes precuinades em surten a compte. Cadascú ha de trobar el seu equilibri.</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Els productes que més desequilibren el pressupost són les begudes, snacks, patates fregides, etc. Surten molt cars si tenim en compte els nutrients que ens aporten. El millor és tractar-los com el que són: extres que es poden comprar molt de tant en tant, segons el pressupost i la salut de cadascú. No són un producte de necessitat.</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>12. PORTEU SEMPRE UNA BOSSA AL BOLSO</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">La majoria del comerços actualment ens cobren les bosses de plàstic (fins a 5ctms la bossa!) o et fan comprar unes bosses més cares. Els dies que fem la compra grossa ja anem preparats perquè ja teníem planificat d'anar-hi. Però a mi em passa sovint que potser tinc fruita apuntada a la llista i no l'he comprat al supermercat perquè o era cara o no tenia bona pinta. El dia següent passes per davant d'una fruiteria i trobes pomes baratíssimes!, com que portes una bossa plegable al bolso, cap problema.</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>13. NO ES POT FER TOTA LA COMPRA AL MATEIX LLOC.</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">I això, molt em temo, és una veritat universal. Les grans superfícies sempre tenen determinats productes tirats de preu, però per una altra banda ho compensen amb uns altres productes amb un cost més elevat. Em de trobar, com sempre, el nostre propi equilibri. Jo crec que en general l'ideal és fer la compra grossa en una gran superfície, làctics, ous i carn en una altra d'especialitzada i la fruita i la verdura en una fruiteria.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtV6D5koBFXoTZuRxP6zuGROooB5zRXjzgLpq1sG3PRNLS2FsHWituswPmtRzeVx3ItwoT41M5uP_8PRmou10xIebrHWC38kY39Knp5GTUKLAm2oVGMzBf7U_UAhs5g7j0FpWgEn_gh0o/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtV6D5koBFXoTZuRxP6zuGROooB5zRXjzgLpq1sG3PRNLS2FsHWituswPmtRzeVx3ItwoT41M5uP_8PRmou10xIebrHWC38kY39Knp5GTUKLAm2oVGMzBf7U_UAhs5g7j0FpWgEn_gh0o/s200/1.jpg" width="200px" /></a></div><div class="separator" style="clear: both; text-align: center;"><em>El de l'esquerra és comprat al mercat setmanal, el de la dreta en una gran superfície.</em></div></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>14. FREQÜÈNCIA DE LA COMPRA</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Un cop al mes la compra grossa (el dia que entra el sou!). I un cop a la setmana alguna fruita, verdura, peix o carn fresca. Això si tens un pis petit, si tens una casa més gran amb rebost pots espaiar més la compra dels productes frescos.</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>15. DATA DE CADUCITAT</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Una cosa és la data de caducitat i l'altre molt diferent és la data de consum preferent. La primera teòricament ens indica la data a partir de la qual el producte pot resultar nociu (carns, peix, marisc, llet, iogurts, ous...). Normalment hi ha marge, un iogurt caducat d'una setmana no ha de ser necessàriament dolent si s'ha respectat la cadena de fred... La data de consum preferent ens indica una recomanació de consum dins la qual se'ns assegura que el producte conserva totes les seves propietats alimentícies, de gust i d'olor. Ens la podem passar pels xxxxxx si ens convé. L'arròs, llegums secs, pasta, etc a casa no caduquen mai.</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Resumint: mai pagarem un preu normal per un producte caducat, però a vegades hi ha ofertes de productes amb una data de caducitat molt propera que ens poden interessar. La carn que caduca demà es pot congelar o consumir al mateix dia. A casa no llençarem mai menjar sec per haver caducat. Si s'han conservat en fresc els iogurts i la llet es poden gastar tot i caducats (no sis mesos caducats, ja s'entén...).</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>16. ELS PRODUCTES DE NETEJA</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Encara que ens vulguin fer creure el contrari, no calen tants productes diferents. A més els productes molt especialitzats són molt cars.</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Intenteu reduir-los, estalviareu diners. L'anticalç per la rentadora, per exemple, no cal fer-lo servir quan rentem en fred doncs la calç precipita en calent. Sabó de rentar plats, sabó per la roba, sabó en pasta per la cuina i llocs més bruts. Sabó pel terra i algun desinfectant pel bany... poca cosa més.</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>17. SI O NO?</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Quan dubtem massa, si hem de compra o no una cosa, millor que us decanteu pel no. Si cal ja tornareu un altre dia a buscar-la.</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">En fi, això és el que jo tinc en compte!</span></div><div style="margin-bottom: 0cm;"><br />
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</div>Mariahttp://www.blogger.com/profile/11653734270734571938noreply@blogger.com0tag:blogger.com,1999:blog-4251314462589384542.post-74951134860217152982012-01-07T11:40:00.000-08:002012-01-08T08:54:15.108-08:00IOGURTS<span style="font-family: Verdana, sans-serif; font-size: large;">MÀQUINES ÚTILS. CAPÍTOL 1</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><strong>LA IOGURTERA</strong></span><br />
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<em><span style="font-size: large;">* Abans de conprar una màquina hem de pensar si realment la farem servir sovint. En el cas de la iogurtera us puc assegurar que jo si que l'he amortitzat. De fet va ser un regal molt encertat de l'Eva...</span></em><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: #d9ead3; font-family: Verdana, sans-serif;"><u>INGREDIENTS</u></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">- <span style="background-color: #d9ead3;">1 litre de llet</span> (queden més bons si és fresca i sencera).</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">- <span style="background-color: #d9ead3;">Melmelada</span> de diferents sabors (jo he fet servir dolç de poma, teniu un tutorial al desembre de com fer-lo)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">- <span style="background-color: #d9ead3;">1 iogurt natural</span> sense sucre (millor que sigui molt fresc, d'aquells naturals de pot de vidre, per què d'aquesta manera els podeu reutilitzar diverses vegades per fer més iogurts... de totes maneres jo he fet servir un iogurt no gaire fresc i caducat des del dia 1!!!)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">- <span style="background-color: #d9ead3;">Llet en pols</span> (aquest és el secret per què quedin més forts!!!, si no en poseu quedaran més líquids...)</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Posem el iogurt en un pot i hi afegim una mica de llet.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Hi afegim una cullerada ben curulla de llet en pols.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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<span style="font-family: Verdana, sans-serif;">Barregem molt bé, afegim la resta de la llet i tornem a barrejar. Ho aboquem als gots. En aquest cas en alguns hi he posat una mica de confitura abans.</span><br />
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<span style="font-family: Verdana, sans-serif;">Hi posem la tapa a la iogurtera i la deixem encesa <span style="background-color: #d9ead3;">unes 12 hores</span>. Si ho feu a les 7 del vespre, a les 7 del matí abans d'anar a treballar es pot desconectar i guardar els iogurts a la nevera.</span><br />
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</div><div class="separator" style="clear: both; text-align: left;">I<span style="font-family: Verdana, sans-serif;"> ja està!!! Per esmorzar amb muesli o trossets de fruita, sols, amb la melmelada, amb sucre, per fer batuts a l'estiu... Aquest iogurts duren perfectament 10 dies a la nevera.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Mariahttp://www.blogger.com/profile/11653734270734571938noreply@blogger.com0tag:blogger.com,1999:blog-4251314462589384542.post-8211144288314693712012-01-07T00:21:00.000-08:002012-01-07T12:12:30.618-08:00CARBASSA FREGIDA<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="font-size: large;">* Uiii que difícil!!!! </span></em></div><a name='more'></a><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;">Es talla la carbassa com si fossin patates fregides i es fregeix en abundant oli com si fossin patates fregides.</span><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;">I ja està!</span><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;">És que jo tinc una proveïdora de carbasses... i em venen directament de l'hort...</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhONfX6sWAGBqJk9O-APcDWkaKincQqU-pdRzjeUsvS3mPblyGIvt_DtymAC6C8xDfSio3wgFqJDwNMFPItX0_rPN_5_lsRcXL15A1h8h6CQHMQtDUMIHfqSZsF5nQOqGJW5fQ5D4RIZQo/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhONfX6sWAGBqJk9O-APcDWkaKincQqU-pdRzjeUsvS3mPblyGIvt_DtymAC6C8xDfSio3wgFqJDwNMFPItX0_rPN_5_lsRcXL15A1h8h6CQHMQtDUMIHfqSZsF5nQOqGJW5fQ5D4RIZQo/s200/1.jpg" width="200px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhASsfGu4K6p8SV_PXmd7-nCMssadvHuqK5adxhiinpsi7cefj_qxpDb-im3alf1Cp89SBgSMgWJExsDAazUVNXX8kwcxsU1QL0LLDXlkEbZC6jLVW33iVUMGzh_G9QgwKFMhG6-1duxEg/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhASsfGu4K6p8SV_PXmd7-nCMssadvHuqK5adxhiinpsi7cefj_qxpDb-im3alf1Cp89SBgSMgWJExsDAazUVNXX8kwcxsU1QL0LLDXlkEbZC6jLVW33iVUMGzh_G9QgwKFMhG6-1duxEg/s320/2.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Mariahttp://www.blogger.com/profile/11653734270734571938noreply@blogger.com1tag:blogger.com,1999:blog-4251314462589384542.post-26974774163522413022012-01-07T00:14:00.000-08:002012-01-07T12:07:33.313-08:00CARBASSA DE POSTRE<em><span style="font-size: large;">* Aquest és un postre que s'ha fet sempre. El sistema és el mateix que amb el moniato.</span></em><br />
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<span style="font-family: Verdana, sans-serif;">Es talla la carbassa i es posa al forn espolsada amb sucre o mel (uns 40 minuts, depenent del gruixut que feu els talls).</span><br />
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<span style="font-family: Verdana, sans-serif;">Un cop està cuita li treieu les pipes i l'espolseu amb sucre i/o canyella (si voleu). I ja està llesta per menjar!</span><br />
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</div></em>Mariahttp://www.blogger.com/profile/11653734270734571938noreply@blogger.com0tag:blogger.com,1999:blog-4251314462589384542.post-39109109302555369032012-01-06T09:55:00.000-08:002012-01-07T12:10:07.855-08:00TEMPS DE GENER<div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><em>Això és el que trobarem bé de preu i bo durant aquest mes de gener.</em></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><a name='more'></a><br />
</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>BRÒQUIL</strong> (Teniu un tutorial de com fer crema)</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>COLIFLOR</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>API</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>CARBASSA D'HIVERN</strong> (teniu tutorial per fer-la fregida, com a postre i properament en crema)</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>COL VERDA</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>COL LLOMBARDA</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>CANONGE</strong> (jo el faig en amanida)</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>CARXOFA</strong> (al forn, fregides, crema de carxofes i espinàcs...)</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>COLS DE BRUSSEL·LES</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>PASTANAGUES</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>PORROS</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>XIRIVIA</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>MONIATO</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>BLEDES</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>CRÉIXENS</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>ESPINACS</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>XICÒRIA</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>TOMACONS</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>MANDARINES</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>CLEMENTINES</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>LLIMONES</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>TARONJA</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>ESCAROLA</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>ENDÍVIES</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>NAPS</strong> (simplement bullits amb un rajolí d'oli, el complement perfecte per la carn)</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>CASTANYES</strong></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><strong>POMES</strong> (teniu un tutorial de com fer-ne confitura, tarta tatin...)</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div>Mariahttp://www.blogger.com/profile/11653734270734571938noreply@blogger.com2tag:blogger.com,1999:blog-4251314462589384542.post-20883089828122732072012-01-06T09:11:00.000-08:002012-01-06T09:24:27.678-08:00CREMA DE BRÒQUIL ... molt senzilla ...<em>*<span style="font-size: large;"> El de la dreta és comprat a una gran superfície. Va embolicat i les "flors" són més dures i estan obertes i seques. </span></em><br />
<em><span style="font-size: large;">El de l'esquerra és comprat al mercat setmanal de Berga i us asseguro que és molt més fresc i bo! </span></em><br />
<em><span style="font-size: large;">Us he posat els preus (per unitat) per què compareu. </span></em><br />
<em><span style="font-size: large;">Conclusió: menys en contades ocasions... la fruita i la verdura no es pot comprar en grans superfícies. Tot el que és fresc (no embasat) surt més car i menys bo. Això si, pots trobar-hi carxofes a l'agost i maduixes al desembre...</span></em><br />
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<em><span style="font-size: large;">Amb un bròquil d'1eur surten tres plats de crema tranquilament.</span></em><br />
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<span style="font-size: large;"><em>Sóc conscient que és un plat</em> <span style="color: #38761d;">mooooolt elaborat</span> <em>però us asseguro que queda boníiiissim!</em></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfIrQprN6DX6eeXvSQu5xH3PkqK5j-eI6CFl1i319NSdQCou4clOAGs8R-kzdatfts01Oj43arXy0vpNFU_NG6lx9p7bjDmTSbBr115A94kFaiUkGcb2p9qNPkYcxYnopJy_0_c4LQS2E/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfIrQprN6DX6eeXvSQu5xH3PkqK5j-eI6CFl1i319NSdQCou4clOAGs8R-kzdatfts01Oj43arXy0vpNFU_NG6lx9p7bjDmTSbBr115A94kFaiUkGcb2p9qNPkYcxYnopJy_0_c4LQS2E/s320/1.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: #d9ead3; font-family: Verdana, sans-serif;">INGREDIENTS</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: #d9ead3; font-family: Verdana, sans-serif;">- Bròquil</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Netegem, tallem i posem a bullir el bròquil en aigua durant <span style="background-color: #d9ead3;">15 o 20 minuts</span>.</span></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/AVvXsEj_ucAoFwjddTyuvkM1tVogLsqNoyUkaXnbv6lE9tZO3LCphYEQ4CR8qtS3g8EiEZHEPF3Kz1Z_L7MUlHHUapuN97_5lIFHHFwKGfN_VuDKZ66O-GQY7___cwwLehgayA1HtOgAVahFn_o/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ucAoFwjddTyuvkM1tVogLsqNoyUkaXnbv6lE9tZO3LCphYEQ4CR8qtS3g8EiEZHEPF3Kz1Z_L7MUlHHUapuN97_5lIFHHFwKGfN_VuDKZ66O-GQY7___cwwLehgayA1HtOgAVahFn_o/s320/2.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">El colem i reservem l'aigua amb la que l'hem bullit.</span></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/AVvXsEjLXPtX8vrZF_pKY_08WAmqgb6fqaVwJWokGF6mLlGw6bmbpFDJtseCTFTyVhEmTTvGRvTww6phY9BqnOtt88futz1hTTXvT3Tt_kV1ckzQaUuEyFn8MENzeg6uqAQJ8rvYWIW7yiOMSm0/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLXPtX8vrZF_pKY_08WAmqgb6fqaVwJWokGF6mLlGw6bmbpFDJtseCTFTyVhEmTTvGRvTww6phY9BqnOtt88futz1hTTXvT3Tt_kV1ckzQaUuEyFn8MENzeg6uqAQJ8rvYWIW7yiOMSm0/s320/3.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Passem pel túrmix i hi anem afegint l'aigua que havíem reservat fins que tingui l'espessor desitjada.</span></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/AVvXsEja0cYF529-TrENtL99tBRjzT1ogHHumEXQOs8G07Qob1NAk5qF515UrlqPs6DKnrHzTfQggQuXQb8nVfiDu8ePTEVx0l8dMh88TPA28X6Or4DTh9a6o7Am1LemLOBuKhGiNNxXvfXi8DY/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja0cYF529-TrENtL99tBRjzT1ogHHumEXQOs8G07Qob1NAk5qF515UrlqPs6DKnrHzTfQggQuXQb8nVfiDu8ePTEVx0l8dMh88TPA28X6Or4DTh9a6o7Am1LemLOBuKhGiNNxXvfXi8DY/s320/5.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">I ja tenim el plat llest!! (hi he posat sèsam com a guarniment...)</span></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/AVvXsEjMCx00CpzIHqdaw97owJ5igWmG6YeYTn9oz5nBmOJgdUiC7o6_HiLrOmeEKwC-ccM9BtNqSlgzkkPMsZ-Te5Mvip7vWU_ZMFzlQA6dE4l3ln3iA5lwisvdDhimbH3dH8nYbhSZNrVNsdc/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMCx00CpzIHqdaw97owJ5igWmG6YeYTn9oz5nBmOJgdUiC7o6_HiLrOmeEKwC-ccM9BtNqSlgzkkPMsZ-Te5Mvip7vWU_ZMFzlQA6dE4l3ln3iA5lwisvdDhimbH3dH8nYbhSZNrVNsdc/s320/6.jpg" width="320px" /></a></div><br />
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</div>Mariahttp://www.blogger.com/profile/11653734270734571938noreply@blogger.com1tag:blogger.com,1999:blog-4251314462589384542.post-37158537977134575602012-01-04T23:19:00.000-08:002012-01-19T04:26:16.335-08:00LLENTIES DE XORIÇO SENSE XORIÇO<span style="color: black; font-family: Verdana, sans-serif;"><em>* Tenint en compte que el pot de llenties em va costar 55cts posem que per 1eur tenim plat principal per a tres persones, és a dir 33cts per persona...</em></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: black;"><em>Aquesta és una recepta que no es meva. La vaig veure per internet a la pàgina </em></span><a href="http://www.isasaweis.com/"><span style="color: black;"><em>www.<b>isasaweis</b>.com</em></span></a><span style="color: black;"><em> però em sembla genial!</em></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-mD3WkHVUnjM/TwVOWC80RfI/AAAAAAAAAfE/nExE6RSPS18/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://3.bp.blogspot.com/-mD3WkHVUnjM/TwVOWC80RfI/AAAAAAAAAfE/nExE6RSPS18/s320/1.jpg" width="320px" /></a></div><br />
<div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><u>INGREDIENTS</u></span></div><span style="font-family: Verdana, sans-serif;"><br />
</span><span style="font-family: Verdana, sans-serif;">- 1 Pot de <span style="background-color: #d9ead3;">llenties</span> cuinades</span><br />
<span style="font-family: Verdana, sans-serif;">- 1 <span style="background-color: #d9ead3;">ceba</span></span><br />
<span style="font-family: Verdana, sans-serif;">- 1 fulla de <span style="background-color: #d9ead3;">llorer</span> (teniu un tutorial de com assecar-lo penjat al desembre)</span><br />
<span style="font-family: Verdana, sans-serif;">- 1 cullereta de <span style="background-color: #d9ead3;">pebre roig dolç</span></span><br />
<span style="font-family: Verdana, sans-serif;">- Un pessic de <span style="background-color: #d9ead3;">comí</span></span><br />
<span style="font-family: Verdana, sans-serif;">- Una cullerada <span style="background-color: #d9ead3;">d'oli d'oliva</span></span><br />
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<span style="font-family: Verdana, sans-serif;">Posem una cullerada d'oli a la cassola.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-WpRlVpSWY2Q/TwVPGazxl3I/AAAAAAAAAfQ/hj_ZlOY3rR8/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="150px" rea="true" src="http://4.bp.blogspot.com/-WpRlVpSWY2Q/TwVPGazxl3I/AAAAAAAAAfQ/hj_ZlOY3rR8/s200/2.jpg" width="200px" /></span></a></div><span style="font-family: Verdana, sans-serif;"><br />
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<span style="font-family: Verdana, sans-serif;">Hi tirem la ceba amb el llorer i deixem <span style="background-color: #d9ead3;">que es faci a foc suau 5 minutets</span>.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-aOE1Gt9UN1s/TwVPWJPb0WI/AAAAAAAAAfc/JMUT5K5DqWA/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="150px" rea="true" src="http://1.bp.blogspot.com/-aOE1Gt9UN1s/TwVPWJPb0WI/AAAAAAAAAfc/JMUT5K5DqWA/s200/3.jpg" width="200px" /></span></a></div><span style="font-family: Verdana, sans-serif;"><br />
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<span style="font-family: Verdana, sans-serif;">Un cop la ceba és feta hi tirem les llenties.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-vRVr9oodRmc/TwVPjabKcaI/AAAAAAAAAfo/JGNMd5yb_xg/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="150px" rea="true" src="http://4.bp.blogspot.com/-vRVr9oodRmc/TwVPjabKcaI/AAAAAAAAAfo/JGNMd5yb_xg/s200/4.jpg" width="200px" /></span></a></div><span style="font-family: Verdana, sans-serif;"><br />
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<span style="font-family: Verdana, sans-serif;">Tot seguit hi afegim el pebre roig, el comí i una mica d'aigua fins a cobrir les llenties.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-E0SHRikQo88/TwVPy2uADcI/AAAAAAAAAf0/7OnoHaNaeOo/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="150px" rea="true" src="http://1.bp.blogspot.com/-E0SHRikQo88/TwVPy2uADcI/AAAAAAAAAf0/7OnoHaNaeOo/s200/5.jpg" width="200px" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-CeQG6WOad9Y/TwVP83QExGI/AAAAAAAAAgA/c97vP2U6vLo/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="150px" rea="true" src="http://4.bp.blogspot.com/-CeQG6WOad9Y/TwVP83QExGI/AAAAAAAAAgA/c97vP2U6vLo/s200/6.jpg" width="200px" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-YuGE4F94hj8/TwVQLNvFMaI/AAAAAAAAAgM/IJ8XIAOGmck/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="150px" rea="true" src="http://3.bp.blogspot.com/-YuGE4F94hj8/TwVQLNvFMaI/AAAAAAAAAgM/IJ8XIAOGmck/s200/7.jpg" width="200px" /></span></a></div><br />
<span style="font-family: Verdana, sans-serif;">Deixem <span style="background-color: #d9ead3;">que faci xup xup 25 minuts</span> i ja es pot servir! (ho sento m'he oblidat de fer foto al plat final...)</span><br />
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</div>Mariahttp://www.blogger.com/profile/11653734270734571938noreply@blogger.com2tag:blogger.com,1999:blog-4251314462589384542.post-7023171738291795282012-01-01T12:04:00.000-08:002012-01-01T12:18:21.954-08:00FLORS DE ROBA<em><span style="font-size: large;">* Són tres maneres de fer flors amb retalls de tela que ens poden servir per guarnir peces de roba aborrides, fer collarets, o fer-les servir de llaç en regals ... N'hi ha moltes més! però aquesta és la meva humil aportació.</span></em><br />
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<span style="font-family: Verdana, sans-serif;"><u>PRIMER TIPUS (AMB TELA GRUIXUDA)</u></span><br />
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<span style="font-family: Verdana, sans-serif;">Tallem una rotllana. Cosim tot al voltant amb una puntada d'embastar. Estirem i lliguem el fil. Cosim un botó que ens agradi i ja està!</span><br />
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<span style="font-family: Verdana, sans-serif;"><u>SEGON TIPUS (AMB TELA PRIMA DE COTÓ)</u></span><br />
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<span style="font-family: Verdana, sans-serif;">Tallem una tira llarga. La dobleguem sobre si mateixa pels dos costats (jo l'he planxat per què s'aguantés més fàcilment, és difícil fer la flor i la foto a la vegada!). La recargolem una miqueta i fem una puntada de cosit. Recargolem tota la cua i anem enrollant la cua sobre si mateixa. Hem d'anar fent puntades a la part de sota per tal que no es desmonti. Hi cosim un imperdible i ja està!</span><br />
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<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;"><u>TERCER TIPUS (PER TELES ACRÍLIQUES:</u></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Talleu sis cercles. Feu cinc talls tal i com es veu a la fotografia. Escalfeu amb una espelma o un encenedor fins que els pètals agafin forma. Cosiu els cercles un sobre l'altre. Hi podeu posar un botó, una perleta o res. Per mí és un tipus de flor que va molt bé per posar com a guarniment als paquets de regal.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Mariahttp://www.blogger.com/profile/11653734270734571938noreply@blogger.com0tag:blogger.com,1999:blog-4251314462589384542.post-66494821385058400612011-12-30T12:44:00.000-08:002011-12-30T13:23:17.754-08:00MARRACONS DE SUPERVIVÈNCIA<div style="margin-bottom: 0cm; text-align: center;"><b><span style="font-family: Verdana, sans-serif;">MACARRONS DE SUPERVIVÈNCIA (MACARRONS AMB TONYINA)</span></b></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Arial, Helvetica, sans-serif;"><em>* Plat casolà d'origen incert que aprofita elements del rebost, molt fàcil de preparar i econòmic. </em></span> <span style="font-family: Arial, Helvetica, sans-serif;"><em>Es pot fer amb altres ingredients, com paté, tastet, xoriço de cantimpalo i fins hi tot ou dur (!). </em></span><span style="font-family: Arial, Helvetica, sans-serif;"><em>A casa, sempre els hem fet amb tonyina. </em></span></div><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-fSTZiBQ6bEc/Tv4idyUImtI/AAAAAAAAAak/PTA01xcADd0/s1600/macarrons_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300px" rea="true" src="http://2.bp.blogspot.com/-fSTZiBQ6bEc/Tv4idyUImtI/AAAAAAAAAak/PTA01xcADd0/s400/macarrons_1.JPG" width="400px" /></span></a></div><span style="font-family: Verdana, sans-serif;"><br />
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<div style="margin-bottom: 0cm; text-align: center;"><span style="background-color: #d9ead3; font-family: Verdana, sans-serif;">INGREDIENTS:</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Per coure els macarrons:</span></div><div style="margin-bottom: 0cm;"><br />
<span style="font-family: Verdana, sans-serif;">- <span style="background-color: #d9ead3;">200 gr de Macarrons</span></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">- <span style="background-color: #d9ead3;">oli</span> d'oliva</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">- <span style="background-color: #d9ead3;">1 pastilla de caldo </span></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Per la salsa:</span></div><div style="margin-bottom: 0cm;"><br />
<span style="font-family: Verdana, sans-serif;">- <span style="background-color: #d9ead3;">200 gr de tomàquets</span> triturats</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">- <span style="background-color: #d9ead3;">1 llauna de tonyina</span> a l'oli d'oliva</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">- ½ <span style="background-color: #d9ead3;">ceba</span> ratllada</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">- 100 grams de <span style="background-color: #d9ead3;">formatge ratllat</span> per gratinar</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Posem aigua a bullir amb un raig d'oli per evitar que s'enganxin els macarrons.</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; margin-bottom: 0cm; text-align: center;"><a href="http://3.bp.blogspot.com/-A-mE2xiLKkQ/Tv4i33F0qXI/AAAAAAAAAaw/ns_ob_1KZ1w/s1600/macarrons_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="150px" rea="true" src="http://3.bp.blogspot.com/-A-mE2xiLKkQ/Tv4i33F0qXI/AAAAAAAAAaw/ns_ob_1KZ1w/s200/macarrons_2.JPG" width="200px" /></span></a></div><span style="font-family: Verdana, sans-serif;"><br />
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<span style="font-family: Verdana, sans-serif;">i quan arrenqui a bullir, hi tirem la pastilla de caldo ...</span><span style="font-family: Verdana, sans-serif;"><br />
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</span></div><div class="separator" style="clear: both; margin-bottom: 0cm; text-align: center;"><a href="http://2.bp.blogspot.com/-2UWijA8RYw4/Tv4jElanvhI/AAAAAAAAAa8/fww100vlZNU/s1600/macarrons_4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="150px" rea="true" src="http://2.bp.blogspot.com/-2UWijA8RYw4/Tv4jElanvhI/AAAAAAAAAa8/fww100vlZNU/s200/macarrons_4.JPG" width="200px" /></span></a></div><br />
<span style="font-family: Verdana, sans-serif;">... els macarrons i ho remenem.</span><br />
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<div style="margin-bottom: 0cm;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-MwAmpo1a6rc/Tv4jTziOIcI/AAAAAAAAAbI/KtfPEUOmwNk/s1600/macarrons_11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="150px" rea="true" src="http://1.bp.blogspot.com/-MwAmpo1a6rc/Tv4jTziOIcI/AAAAAAAAAbI/KtfPEUOmwNk/s200/macarrons_11.JPG" width="200px" /></span></a></div></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
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<span style="font-family: Verdana, sans-serif;">Ho deixem coure 10 minuts fins que la pasta estigui al punt remenant-ho de tant en tant. Es pot substituir la pastilla de caldo per brou fet a casa o precuinat. Es pot afegir sal al gust o herbes, però cuidant de no donar massa gust a la pasta en detriment de la salsa, més suau. També pot no afegir-s'hi res alhora de bullir la pasta. Cada terra fa sa guerra... </span><br />
<div style="margin-bottom: 0cm;"></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Mentre bull la pasta, aprofitarem per fer la salsa. Posem l'oli de la llauna de tonyina en una paella,</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; margin-bottom: 0cm; text-align: center;"><a href="http://4.bp.blogspot.com/-5cbGHysxVAc/Tv4j-XCnTEI/AAAAAAAAAbg/xPn-PvkTyjU/s1600/macarrons_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="150px" rea="true" src="http://4.bp.blogspot.com/-5cbGHysxVAc/Tv4j-XCnTEI/AAAAAAAAAbg/xPn-PvkTyjU/s200/macarrons_3.JPG" width="200px" /></span></a></div></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"></span></div><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"></span></div><div style="margin-bottom: 0cm;"><br />
<span style="font-family: Verdana, sans-serif;">hi tirem la ceba ratllada, </span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
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</span></div><div style="margin-bottom: 0cm;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-m3au-xxuDMc/Tv4kLaDO0HI/AAAAAAAAAbs/p3bUnFe0lTM/s1600/macarrons_5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="150px" rea="true" src="http://4.bp.blogspot.com/-m3au-xxuDMc/Tv4kLaDO0HI/AAAAAAAAAbs/p3bUnFe0lTM/s200/macarrons_5.JPG" width="200px" /></span></a></div><span style="font-family: Verdana, sans-serif;"><br />
</span> </div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">i la deixem dorar una mica.</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
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</span></div><div class="separator" style="clear: both; margin-bottom: 0cm; text-align: center;"><a href="http://4.bp.blogspot.com/-rE8V2lrO4fA/Tv4kYmqVthI/AAAAAAAAAb4/KQf-p3PQPZg/s1600/macarrons_6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="150px" rea="true" src="http://4.bp.blogspot.com/-rE8V2lrO4fA/Tv4kYmqVthI/AAAAAAAAAb4/KQf-p3PQPZg/s200/macarrons_6.JPG" width="200px" /></span></a></div></div><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Aprofitant l'oli de la llauna de tonyina, a més d'estalviar oli, la salsa tindrà més sabor. He fet servir una llauna de tonyina amb oli d'oliva perquè sempre queda més sa i gustós. Un cop la ceba està doradeta, tirem la tonyina amb l'ajuda d'una forquilla. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Yl6r2EdDyeo/Tv4koJt4YAI/AAAAAAAAAcE/k26uHVSSQzs/s1600/macarrons_7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="150px" rea="true" src="http://2.bp.blogspot.com/-Yl6r2EdDyeo/Tv4koJt4YAI/AAAAAAAAAcE/k26uHVSSQzs/s200/macarrons_7.JPG" width="200px" /></span></a></div></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
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</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Ho remenem amb la ceba i ho deixem coure a foc lent entre 1 i 2 minuts. </span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
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</span></div><div class="separator" style="clear: both; margin-bottom: 0cm; text-align: center;"><a href="http://3.bp.blogspot.com/-WVjSEjJ9mCI/Tv4k3eqcDAI/AAAAAAAAAcQ/EsK5f9tPefc/s1600/macarrons_8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="150px" rea="true" src="http://3.bp.blogspot.com/-WVjSEjJ9mCI/Tv4k3eqcDAI/AAAAAAAAAcQ/EsK5f9tPefc/s200/macarrons_8.JPG" width="200px" /></span></a></div></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"></span></div><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"> </span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Hi tirem el tomàquet i ho barregem bé amb l'ajuda d'una espàtula de fusta</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
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<div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">i ho deixem coure entre 3 i 5 minuts a foc lent (foto macarrons_10). El tomàquet pot variar. Si si afegeix tomàquet fregit, la salsa tindrà un gust més fort. En aquest cas s'ha fet servir tomàquet pelat natural i triturat amb el turmix per obtenir una salsa més suau i de textura més líquida. </span></div><span style="font-family: Verdana, sans-serif;"><br />
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</span></div><div class="separator" style="clear: both; margin-bottom: 0cm; text-align: center;"><a href="http://1.bp.blogspot.com/-BmesLQ9M9vQ/Tv4lV1hcjPI/AAAAAAAAAco/_TaVA2NkhDs/s1600/macarrons_10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="150px" rea="true" src="http://1.bp.blogspot.com/-BmesLQ9M9vQ/Tv4lV1hcjPI/AAAAAAAAAco/_TaVA2NkhDs/s200/macarrons_10.JPG" width="200px" /></span></a></div><div class="separator" style="clear: both; margin-bottom: 0cm; text-align: center;"><br />
</div></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"></span></div><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Passat el temps de cocció, retirem els macarrons del foc, els colem i els posem en una font.</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; margin-bottom: 0cm; text-align: center;"><a href="http://2.bp.blogspot.com/-mNNOPZ5cqO0/Tv4lrI66wxI/AAAAAAAAAc0/jUSawjPwFPU/s1600/macarrons_12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="150px" rea="true" src="http://2.bp.blogspot.com/-mNNOPZ5cqO0/Tv4lrI66wxI/AAAAAAAAAc0/jUSawjPwFPU/s200/macarrons_12.JPG" width="200px" /></span></a></div></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"></span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"> </span><br />
<div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Escampem la salsa damunt dels macarrons i ho remenem bé perquè quedi ben escampada amb els macarrons. </span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; margin-bottom: 0cm; text-align: center;"><a href="http://1.bp.blogspot.com/-Tq37uBeUWQ0/Tv4m4fLU4AI/AAAAAAAAAdA/_0h8U36KDKE/s1600/macarrons_13.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="150px" rea="true" src="http://1.bp.blogspot.com/-Tq37uBeUWQ0/Tv4m4fLU4AI/AAAAAAAAAdA/_0h8U36KDKE/s200/macarrons_13.JPG" width="200px" /></span></a></div></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"></span></div><div style="margin-bottom: 0cm;"><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
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</span></div><div style="margin-bottom: 0cm;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-6RpqXtUetgA/Tv4nDnDoUuI/AAAAAAAAAdM/OFssM4G9ry0/s1600/macarrons_14.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="150px" rea="true" src="http://1.bp.blogspot.com/-6RpqXtUetgA/Tv4nDnDoUuI/AAAAAAAAAdM/OFssM4G9ry0/s200/macarrons_14.JPG" width="200px" /></span></a></div><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-bottom: 0cm;"><span style="font-family: Verdana, sans-serif;">Finalment, hi posem formatge ratllat pel damunt i ho posem a 250 graus a gratinar entre 4 i 6 minuts.</span><span style="font-family: Verdana, sans-serif;"><br />
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</span></div><div style="margin-bottom: 0cm; text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: large;"><em>Bon profit!!</em></span></div><br />
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<em><span style="font-size: large;">* Aquesta recepta és de l'Hèctor.</span></em></div></div>Mariahttp://www.blogger.com/profile/11653734270734571938noreply@blogger.com0tag:blogger.com,1999:blog-4251314462589384542.post-29199844551883844782011-12-26T12:34:00.000-08:002011-12-26T12:44:02.028-08:00PIPES<span style="font-family: Verdana, sans-serif;">EN AQUEST CAS PIPES DE CARBASSA...</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-7YLGjNKTJP8/TvjZz6SKqoI/AAAAAAAAAZQ/YWP3ZsWRb9g/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="131px" rea="true" src="http://3.bp.blogspot.com/-7YLGjNKTJP8/TvjZz6SKqoI/AAAAAAAAAZQ/YWP3ZsWRb9g/s320/1.jpg" width="320px" /></a></div><br />
<em><span style="font-family: Verdana, sans-serif;">* El dia que cuinem carbassa en podem aprofitar les pipes. És molt senzill de fer, només cal estar al tanto de treure-les del foc just quan comencen a daurar-se. Jo avui m'he passat i se m'han cremat!!!</span></em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-tkFbf9N8IuQ/TvjaYW1ydjI/AAAAAAAAAZc/IMoVP0KXzGU/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://1.bp.blogspot.com/-tkFbf9N8IuQ/TvjaYW1ydjI/AAAAAAAAAZc/IMoVP0KXzGU/s320/2.jpg" width="320px" /></a></div><br />
<span style="font-family: Verdana, sans-serif;">Posem les pipes en un colador i després directament sota l'aixeta les anem netejant fins que quedin ben netes.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-uai3f5nvqIk/TvjavzLjBHI/AAAAAAAAAZo/7amk6pXjhj8/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://2.bp.blogspot.com/-uai3f5nvqIk/TvjavzLjBHI/AAAAAAAAAZo/7amk6pXjhj8/s320/3.jpg" width="320px" /></a></div><br />
<span style="font-family: Verdana, sans-serif;">Les aixuguem amb paper de cuina i després les deixem una estona (mitja horeta?) en un drap de cotó per què vagi absorvint l'excès d'aigua. </span><br />
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<span style="font-family: Verdana, sans-serif;">Finalment les posem sobre una plata per tal que s'acabin d'assecar (millor deixar-les d'un dia per l'altre).</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-jaGWqCK19dg/TvjbazDtOzI/AAAAAAAAAZ0/w4pfGnGFDcE/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://3.bp.blogspot.com/-jaGWqCK19dg/TvjbazDtOzI/AAAAAAAAAZ0/w4pfGnGFDcE/s320/4.jpg" width="320px" /></a></div><br />
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<span style="font-family: Verdana, sans-serif;">Les posem al foc baix i anem remenant amb molta paciència fins que quedin d'aquest color. Quan comencen a petar normalment vol dir que ja les podem retirar del foc.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-SAIMVpHjBgc/Tvjb5fhiNlI/AAAAAAAAAaA/0FBXLeSJSBw/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" rea="true" src="http://1.bp.blogspot.com/-SAIMVpHjBgc/Tvjb5fhiNlI/AAAAAAAAAaA/0FBXLeSJSBw/s200/5.jpg" width="200px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-HAxOmOmwgi8/TvjcIAhfvLI/AAAAAAAAAaM/RgSmWJjKaFs/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://2.bp.blogspot.com/-HAxOmOmwgi8/TvjcIAhfvLI/AAAAAAAAAaM/RgSmWJjKaFs/s320/6.jpg" width="320px" /></a></div><br />
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<span style="font-family: Verdana, sans-serif;">Avui a mi se m'han cremat per què m'he despistat i les he deixat massa estona... </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-3K9dWHW2DAo/TvjcdNWgNFI/AAAAAAAAAaY/avBX0ZjrvjY/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" rea="true" src="http://2.bp.blogspot.com/-3K9dWHW2DAo/TvjcdNWgNFI/AAAAAAAAAaY/avBX0ZjrvjY/s200/7.jpg" width="200px" /></a></div><br />
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</div>Mariahttp://www.blogger.com/profile/11653734270734571938noreply@blogger.com3tag:blogger.com,1999:blog-4251314462589384542.post-17873437188145325742011-12-25T11:52:00.000-08:002011-12-25T12:08:40.203-08:00OLIS AROMATITZATS<span style="font-family: Verdana, sans-serif;"><em>* Són molt bons però si els compres són molt cars. I no ho entenc per què no són pas difícils de fer!</em></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-5CzEG7LudAk/Tvd9uXH-L3I/AAAAAAAAAYI/UuEnm80Qb9E/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://3.bp.blogspot.com/-5CzEG7LudAk/Tvd9uXH-L3I/AAAAAAAAAYI/UuEnm80Qb9E/s320/1.jpg" width="320px" /></a></div><br />
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<div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Ingredients</span></div><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: #d9ead3;"><span style="background-color: white;">- </span>Oli</span> d'oliva</span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: #d9ead3;"><span style="background-color: white;">- </span>Pots de vidre</span> per posar els olis (aquestes empolles m'han semblat perfectes per què són una mica fosques i a l'oli no li convé massa la llum) (teniu un tutorial de com treure les etiquetes).</span><br />
<span style="background-color: #d9ead3; font-family: Verdana, sans-serif;"><span style="background-color: white;">- </span>Embut</span><br />
<span style="background-color: #d9ead3; font-family: Verdana, sans-serif;"><span style="background-color: white;">- </span>Túrmix</span><br />
<span style="font-family: Verdana, sans-serif;">- El condiment que hi vulguem posar. En aquest cas <span style="background-color: #d9ead3;">ROMANÍ</span> (teniu un tutorial de com assecar-lo) i <span style="background-color: #d9ead3;">ALFÀBREGA</span> fresca.</span><br />
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<span style="font-family: Verdana, sans-serif;">El primer que cal fer és passar pel túrmix l'alfàbrega i bastant oli.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-5FLScTaygvI/Tvd_Ht7RdBI/AAAAAAAAAYU/wCj7yHgXkoM/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" rea="true" src="http://4.bp.blogspot.com/-5FLScTaygvI/Tvd_Ht7RdBI/AAAAAAAAAYU/wCj7yHgXkoM/s200/2.jpg" width="200px" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Pz-AkR4v7Pc/Tvd_QMgAF5I/AAAAAAAAAYg/bUGJe-xNaLc/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" rea="true" src="http://4.bp.blogspot.com/-Pz-AkR4v7Pc/Tvd_QMgAF5I/AAAAAAAAAYg/bUGJe-xNaLc/s200/3.jpg" width="200px" /></a></div><br />
<span style="font-family: Verdana, sans-serif;">Tirem l'oli barrejat a l'ampolla, hi afegim més oli fins on vulguem, tapem i barregem.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-NsYqmNFUzgA/Tvd_ZwZk7eI/AAAAAAAAAYs/EgBJo_I_71I/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" rea="true" src="http://2.bp.blogspot.com/-NsYqmNFUzgA/Tvd_ZwZk7eI/AAAAAAAAAYs/EgBJo_I_71I/s200/4.jpg" width="200px" /></a></div><br />
<span style="font-family: Verdana, sans-serif;">Amb les herbes seques com el romaní encara és més senzill. Hi posem el romaní i després omplim d'oli.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-PXMnkP0ZUhk/Tvd_iLAs29I/AAAAAAAAAY4/GbztGaWUjLY/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" rea="true" src="http://3.bp.blogspot.com/-PXMnkP0ZUhk/Tvd_iLAs29I/AAAAAAAAAY4/GbztGaWUjLY/s200/5.jpg" width="200px" /></a></div><br />
<span style="font-family: Verdana, sans-serif;">Normalment els deixo reposar com a mínim 15 dies abans de fer-los servir. El de romaní és molt bo amb les carns, els arrossos... El d'alfàbrega m'agrada molt en amanida de tomàquet ben madur i formatge, o bé en spaguettis amb un grapat de pinyons i formatge ratllat.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-7W8b1g9aCg0/Tvd_rz7bNKI/AAAAAAAAAZE/-Co8XVRCB74/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" rea="true" src="http://1.bp.blogspot.com/-7W8b1g9aCg0/Tvd_rz7bNKI/AAAAAAAAAZE/-Co8XVRCB74/s400/6.jpg" width="400px" /></a></div><br />
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<span style="font-family: Verdana, sans-serif;"><em>* L'Esther diu que ella ho fa també amb vinagre, aquí teniu una recepta seva!</em></span><br />
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<span style="font-family: Verdana, sans-serif;"><strong>Vinagre de gerds:</strong></span><br />
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<span style="font-family: Verdana, sans-serif;">. 110gr de gerds<br />
. 570ml de vinagre de vi blanc<br />
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Preparació:</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
Posa els gerds en una ampolla de vidre, afegeix el vinagre i tapa bé.<br />
Deixa reposar en un lloc frec i fosc durant un mínim de 2 setmanes. Sacseja lleugerament tots els dies.<br />
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<em>ús: per macedònies de fruites, per amanides o amb pollastre.</em></span>Mariahttp://www.blogger.com/profile/11653734270734571938noreply@blogger.com2tag:blogger.com,1999:blog-4251314462589384542.post-56661598421651191932011-12-25T11:31:00.000-08:002011-12-25T11:35:33.843-08:00TREURE ETIQUETES DE POTS DE VIDRE<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: large;"><em>* Com tot en aquest blog, és molt senzill...</em></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: large;">1. Posem tots els pots en aigua el màxim de calenta possible.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: large;">2. Deixem en remull 30 minuts.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: large;">3. Treiem el pot de l'aigua i immediatament li treiem l'etiqueta (la majoria surten fàcilment amb aquest sistema, per la resta fregall!).</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: large;">4. Les petites restes de cola que puguin quedar es treuen al moment amb el fregall.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-GWM5slkI_ag/Tvd5RAhG9PI/AAAAAAAAAX4/Tyclt2lnOfw/s1600/Treure+etiquetes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" rea="true" src="http://1.bp.blogspot.com/-GWM5slkI_ag/Tvd5RAhG9PI/AAAAAAAAAX4/Tyclt2lnOfw/s640/Treure+etiquetes.jpg" width="640px" /></a></div>Mariahttp://www.blogger.com/profile/11653734270734571938noreply@blogger.com0tag:blogger.com,1999:blog-4251314462589384542.post-6024404326323871552011-12-25T01:59:00.001-08:002011-12-25T11:25:59.512-08:00ESPELMES RECICLADES<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-eFjRLNWzNwo/Tvbz_dLBUUI/AAAAAAAAAU4/FsFF41Gg_3Q/s1600/0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" rea="true" src="http://2.bp.blogspot.com/-eFjRLNWzNwo/Tvbz_dLBUUI/AAAAAAAAAU4/FsFF41Gg_3Q/s200/0.jpg" width="200px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><div style="text-align: left;"><span style="font-family: Verdana, sans-serif;"><em>* Com aprofitar les restes gastades d'espelmes, trencades o de tamanys i formes que no ens agradin.</em></span><br />
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</div></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-dLZGIcinjCE/Tvb0JeTXBzI/AAAAAAAAAVE/7bDTlwfGHf0/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://3.bp.blogspot.com/-dLZGIcinjCE/Tvb0JeTXBzI/AAAAAAAAAVE/7bDTlwfGHf0/s320/1.jpg" width="320px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><span style="font-family: Verdana, sans-serif;">El que necessitem:</span><br />
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</span><br />
<span style="font-family: Verdana, sans-serif;">_Qualsevol tipus <span style="background-color: #d9ead3;">d'espelma per llençar</span>, ni que sigui pintada o guarnida.</span><br />
<span style="font-family: Verdana, sans-serif;">_<span style="background-color: #d9ead3;">Fil de cotó</span> per fer el ble (com més gruixut més ràpid cremarà l'espelma)</span><br />
<span style="font-family: Verdana, sans-serif;">_<span style="background-color: #d9ead3;">Tisores</span></span><br />
<span style="font-family: Verdana, sans-serif;">_Un <span style="background-color: #d9ead3;">pot vell</span> que no fem servir per cuinar</span><br />
<span style="font-family: Verdana, sans-serif;">_<span style="background-color: #d9ead3;">Envasos de plàstic</span> (jo he fet servir els taps d'uns ambientadors)</span><br />
<span style="font-family: Verdana, sans-serif;">_Unes <span style="background-color: #d9ead3;">pinces metal·liques</span> o similar (aquí he fet servir unes alicates llargues i fines)</span><br />
<span style="font-family: Verdana, sans-serif;">_Un tros de <span style="background-color: #d9ead3;">paper de plata</span> o similar</span><br />
<span style="font-family: Verdana, sans-serif;">_<span style="background-color: #d9ead3;">Pinces d'estendre</span></span><br />
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<span style="font-family: Verdana, sans-serif;">Primer posem totes les espelmes velles, amb els blens, la pintura i qualsevol cosa que tinguin enganxada, a coure a foc lent. No deixeu que bulli.</span><br />
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<span style="font-family: Verdana, sans-serif;">A mida que es vagi desfent podem anar retirant els blens i tot el que hi hagi amb la pinça.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-gSEDwTfX3Rc/Tvb0RG4rgNI/AAAAAAAAAVQ/fEmrkzU903g/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" rea="true" src="http://2.bp.blogspot.com/-gSEDwTfX3Rc/Tvb0RG4rgNI/AAAAAAAAAVQ/fEmrkzU903g/s200/2.jpg" width="200px" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-v5U5hIv0svo/Tvb0ZzR_h6I/AAAAAAAAAVc/GEaIJKYMPAg/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" rea="true" src="http://3.bp.blogspot.com/-v5U5hIv0svo/Tvb0ZzR_h6I/AAAAAAAAAVc/GEaIJKYMPAg/s200/3.jpg" width="200px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-NUpwSX7C8OY/Tvb0hKUF9QI/AAAAAAAAAVo/uTGwQ5B9Evs/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" rea="true" src="http://2.bp.blogspot.com/-NUpwSX7C8OY/Tvb0hKUF9QI/AAAAAAAAAVo/uTGwQ5B9Evs/s200/4.jpg" width="200px" /></a></div><br />
<span style="font-family: Verdana, sans-serif;">Tallarem els trossos que necessitem de fil de cotó i els mullarem fins que quedin ben amarats de la cera líquida. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-fixancsOZck/Tvb0oyn031I/AAAAAAAAAV0/KQA5l3wGZh4/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" rea="true" src="http://3.bp.blogspot.com/-fixancsOZck/Tvb0oyn031I/AAAAAAAAAV0/KQA5l3wGZh4/s200/5.jpg" width="200px" /></a></div><br />
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<span style="font-family: Verdana, sans-serif;">Un cop els blens s'ha refredat i fan de bon agafar per què conserven la forma, els lligarem a una punta un trosset de paper de plata. </span><br />
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<span style="font-family: Verdana, sans-serif;">Aquí he fet servir un retall del metall que estan fetes aquelles espelmes petitetes que gairebé tothom tenim a casa. </span><br />
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<span style="font-family: Verdana, sans-serif;">Si us fixeu, a la mateixa espelma hi ha com un petit botonet que podem reciclar per lligar el ble. </span><br />
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<span style="font-family: Verdana, sans-serif;">Us he posat els dos exemples.</span><br />
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<span style="font-family: Verdana, sans-serif;"><u>Tallant un trosset de metall:</u></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-nxjCLSNyakQ/Tvb02HpuXUI/AAAAAAAAAWA/2aTkLdTE72A/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" rea="true" src="http://2.bp.blogspot.com/-nxjCLSNyakQ/Tvb02HpuXUI/AAAAAAAAAWA/2aTkLdTE72A/s200/6.jpg" width="200px" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-d9SomnD9ibg/Tvb0-Oan5wI/AAAAAAAAAWM/wPwvbYGx6So/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" rea="true" src="http://1.bp.blogspot.com/-d9SomnD9ibg/Tvb0-Oan5wI/AAAAAAAAAWM/wPwvbYGx6So/s200/7.jpg" width="200px" /></a></div><br />
<span style="font-family: Verdana, sans-serif;"><u>Aprofitant el botonet de l'espema vella:</u></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-hYKorY-sj5c/Tvb53EwEcjI/AAAAAAAAAXs/zaQFnNEGAB0/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" rea="true" src="http://2.bp.blogspot.com/-hYKorY-sj5c/Tvb53EwEcjI/AAAAAAAAAXs/zaQFnNEGAB0/s200/10.jpg" width="200px" /></a></div><br />
<span style="font-family: Verdana, sans-serif;">Posem un miqueta de cera al cul del got i hi enganxem el costat del ble amb el peu de metall.</span><br />
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<span style="font-family: Verdana, sans-serif;">Omplim de cera i deixem refredar.</span><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-q8ixiONj_mc/Tvb1z0Bv9aI/AAAAAAAAAXI/EZlBp5RuOOQ/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" rea="true" src="http://3.bp.blogspot.com/-q8ixiONj_mc/Tvb1z0Bv9aI/AAAAAAAAAXI/EZlBp5RuOOQ/s200/12.jpg" width="200px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
<span style="font-family: Verdana, sans-serif;">Quan estigui ben fret ja podem desenmotllar (és aconsellable fregar el pot amb una mica d'oli per poder treure l'espelma després amb més facilitat).</span><br />
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<span style="font-family: Verdana, sans-serif;">I tatxan! Ja tenim espelmes per il·luminar! Si les voleu decorar o tenyir-les de color ja és cosa vostra, de funcionar ja funcionen així.</span></div><span style="font-family: Verdana, sans-serif;"><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-JtgNOw-wu4I/Tvb19qcJXRI/AAAAAAAAAXU/TCGnjp5uHbY/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230px" rea="true" src="http://1.bp.blogspot.com/-JtgNOw-wu4I/Tvb19qcJXRI/AAAAAAAAAXU/TCGnjp5uHbY/s640/13.jpg" width="640px" /></a></div><img height="72px" src="http://4.bp.blogspot.com/-4TIzXNmROhg/Tvb1cLBh6GI/AAAAAAAAAWw/QhYbcAxjMzU/s320/10.jpg" style="filter: alpha(opacity=30); left: 702px; mozopacity: 0.3; opacity: 0.3; position: absolute; top: 428px; visibility: hidden;" width="96px" /><br />
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</div>Mariahttp://www.blogger.com/profile/11653734270734571938noreply@blogger.com3tag:blogger.com,1999:blog-4251314462589384542.post-30279944642830504422011-12-23T06:07:00.000-08:002011-12-23T06:22:55.200-08:00BOMBONS CASOLANS IDEA DE LA YOLANDA<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;"><em>* He fet la recepta bàsica, per la qual només es necessita xocolata. Però podem barrejar la xocolata amb canyella, amb cafè... Posar-hi dins algun fruit sec, galeta esmicolada, licor... fer servir xocolata blanca, negre, amb llet... les possibilitats són infinites!</em></span></div><br />
<span style="font-family: Verdana, sans-serif;"><em>Si és la primera vegada que en feu i no teniu motllo (aquest li va costar a la Yolanda 6'50eur) podeu fer servir una glaçonera, però llavorns és molt convenient fregar-la amb una mica d'oli de girasol per què després els bombons surtin amb facilitat. Una altra opció es fer petits discs directament sobre un plat i posar-hi fruits secs pel damunt.</em></span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Primer cal desfer la xocolata al mircoones o al foc no massa fort, vigilant que no es cremi. Quan la tinguem mig desfeta la treiem del foc, li afegim uns trossos de xocolata sense desfer i remenem enèrgicament fins que se'ns ha fos tota.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-RWogGpOcNHw/TvSLJo4O2aI/AAAAAAAAATw/b9lIJ8UZM3s/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="156px" rea="true" src="http://1.bp.blogspot.com/-RWogGpOcNHw/TvSLJo4O2aI/AAAAAAAAATw/b9lIJ8UZM3s/s640/2.jpg" width="640px" /></a></div><br />
<span style="font-family: Verdana, sans-serif;">Reomplim el motllo fins la meitat i sacsegem per tal que la xocolata quedi llisa i surtin a la superfície les possibles bombolles d'aire.</span><br />
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<span style="font-family: Verdana, sans-serif;">Posem la <span style="background-color: #d9ead3;">xocolata a la nevera uns 10 minuts</span> mentre preparem la xocolata negre amb el mateix procediment que l'anterior.</span><br />
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<span style="font-family: Verdana, sans-serif;">Afegim la xocolata negre al damunt.</span><br />
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<span style="font-family: Verdana, sans-serif;">Sacsegem per tal de treure l'aire que queda atrapat dins (aquí es pot veure les bombolles com surten). I deixem <span style="background-color: #d9ead3;">reposar a la nevera com a mínim 45 minuts</span>.</span><br />
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<span style="font-family: Verdana, sans-serif;">Desenmotllem amb molta cura i tatxan!! per ser els primers que faig no està malament, oi?</span><br />
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<span style="font-family: Verdana, sans-serif;">Ben presentats en una capseta es poden portar com a present aquestes festes. Proveu a posar-hi una ametlla al damunt. Barregeu diferents tipus de motlles.</span><br />
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</div>Mariahttp://www.blogger.com/profile/11653734270734571938noreply@blogger.com3