tag:blogger.com,1999:blog-14835378188696606692024-03-08T20:32:41.619+01:00LOS INVENTOS DE CARMELACarmela (Sunflower)http://www.blogger.com/profile/09225054840531731611noreply@blogger.comBlogger798125tag:blogger.com,1999:blog-1483537818869660669.post-78487586760013926722020-03-25T10:54:00.000+01:002020-03-25T10:54:31.879+01:00BROWNIE DE LIMÓN<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="-webkit-text-stroke-width: 0px; color: #222222; font-family: "Trebuchet MS",sans-serif; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">El otro día tuve que comprar muchos limones para una prueba en mi empresa, como se gastaron pocos me dejaron traerme el resto, así que tenía que inventarme platos y postres con limón. Últimamente, pongo cualquier cosa en Google, imágenes y la foto que me gusta allí pincho, es algo errático pero, me ha hecho encontrar páginas muy cuiriosas, de comida ehhh no seáis mal pensados jaja.</span><br style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; display: inline !important; float: none; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><span style="-webkit-text-stroke-width: 0px; color: #222222; font-family: "Trebuchet MS",sans-serif; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></span><br style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; display: inline !important; float: none; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><span style="-webkit-text-stroke-width: 0px; color: #222222; font-family: "Trebuchet MS",sans-serif; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Puse en el buscador primero recetas de limón y despues, lemon recipes, y entre la avalancha que salió escogí dos: este brownie y unos donuts al horno que os pondré en unos días.</span><br style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; display: inline !important; float: none; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><span style="-webkit-text-stroke-width: 0px; color: #222222; font-family: "Trebuchet MS",sans-serif; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></span><br style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; display: inline !important; float: none; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><span style="-webkit-text-stroke-width: 0px; color: #222222; font-family: "Trebuchet MS",sans-serif; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Como siempre, la traducción es personal, como os dejo en la fuente el enlace al original, si os apetece podéis hacer vuestra propia interpretación.</span><br style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; display: inline !important; float: none; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><span style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Trebuchet MS; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></span><br style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; display: inline !important; float: none; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><span style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Trebuchet MS; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Bueno, pues ya lo hemos probado, delicioso con un marcado sabor a limón, mucho menos denso que su amigo de chocolate, éste se queda en mi casa que es de los pocos dulces caseros que he visto comer a mi marido con gusto, totalmente recomendado.</span><br style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; display: inline !important; float: none; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><span style="-webkit-text-stroke-width: 0px; color: #222222; font-family: "Trebuchet MS",sans-serif; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></span><br style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; display: inline !important; float: none; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><span style="-webkit-text-stroke-width: 0px; color: blue; font-family: "Trebuchet MS",sans-serif; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><strong>Fotos, redacción y traducción: Carmela</strong></span><br style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; display: inline !important; float: none; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><span style="-webkit-text-stroke-width: 0px; color: #222222; font-family: "Trebuchet MS",sans-serif; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><strong><span style="color: red;">Fuente:</span> </strong></span><a href="http://www.ateaspoonandapinch.com/2012/06/lemon-brownies.html" style="-webkit-text-stroke-width: 0px; color: #1177cc; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: "Trebuchet MS",sans-serif;"><strong>A teaspoon and a pinch</strong></span></a><br style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; display: inline !important; float: none; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><span style="-webkit-text-stroke-width: 0px; color: #222222; font-family: "Trebuchet MS",sans-serif; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></span><br style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; display: inline !important; float: none; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><span style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Trebuchet MS; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></span><br style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; display: inline !important; float: none; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 17.6px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: medium;"><strong>RECETA TRADUCIDA: BROWNIES DE LIMÓN</strong></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiijGoLOHHTcsbJb6NMEgrtDrIZFuQM-qm0fG8i-uucJtRPbJWwCFULYAw5jmF6ymC6iVu5AyYOjI1RWJxnzoJrBygnbvkQ-W-j4H_Q2ukr2fJE3TjZgJo3vP7a6s3QfeuZUZgLepV4ybPD/s1600/DSC07966.JPG" imageanchor="1" style="color: #1177cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiijGoLOHHTcsbJb6NMEgrtDrIZFuQM-qm0fG8i-uucJtRPbJWwCFULYAw5jmF6ymC6iVu5AyYOjI1RWJxnzoJrBygnbvkQ-W-j4H_Q2ukr2fJE3TjZgJo3vP7a6s3QfeuZUZgLepV4ybPD/s640/DSC07966.JPG" style="background-attachment: scroll; background-clip: border-box; background-color: white; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto; border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(238, 238, 238); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(238, 238, 238); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(238, 238, 238); border-top-style: solid; border-top-width: 1px; box-shadow: 1px 1px 5px rgba(0,0,0,0.1); padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; position: relative;" width="640" /></a></div>
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<span style="font-family: Trebuchet MS;">Más de cerca ...</span><br />
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<strong><span style="color: blue; font-family: Trebuchet MS;"><u>INGREDIENTES ( 4 - 6 personas ):</u></span></strong><br />
<strong><u><span style="color: blue; font-family: Trebuchet MS;"></span></u></strong><br />
<span style="color: black; font-family: Trebuchet MS;">- 113 gramos de mantequilla sin sal, ablandada no derretida</span><br />
<span style="font-family: Trebuchet MS;">- 150 gramos de azúcar</span><br />
<span style="font-family: Trebuchet MS;">- 2 huevos, los mios tamaño L</span><br />
<span style="font-family: Trebuchet MS;">- 2 y 1/2 cucharaditas de ralladura de limón, si el limón no es ecológico lavar antes mmuy bien para eliminar la cera</span><br />
<span style="font-family: Trebuchet MS;">- 2 cucharadas soperas de zumo de limón colado</span><br />
<span style="font-family: Trebuchet MS;">- 96 gramos de harina de reposteria</span><br />
<span style="font-family: Trebuchet MS;">- Una pizca de sal</span><br />
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<span style="font-family: Trebuchet MS;">Para el glaseado</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">- 60 gramos de azúcar glas</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">- 2 cucharaditas de ralladura de piel de limón</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">- 1 a 2 cucharadas soperas de zumo de limón previamente colado</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPx1S4I_l4Rs2qqAhP6WQUaUga70jGMpgJHyDG5Isr2bvxyh8_j8GONYt_WS54bGD9iHeQrx2wpAfA9JIUE1vJOTGu4OGpnkns6b8jTITCOw79Rp4vl2km-Cr4oIwW4bgLVA6grn65hGC/s1600/DSC07930.JPG" imageanchor="1" style="color: #1177cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPx1S4I_l4Rs2qqAhP6WQUaUga70jGMpgJHyDG5Isr2bvxyh8_j8GONYt_WS54bGD9iHeQrx2wpAfA9JIUE1vJOTGu4OGpnkns6b8jTITCOw79Rp4vl2km-Cr4oIwW4bgLVA6grn65hGC/s400/DSC07930.JPG" style="background-attachment: scroll; background-clip: border-box; background-color: white; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto; border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(238, 238, 238); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(238, 238, 238); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(238, 238, 238); border-top-style: solid; border-top-width: 1px; box-shadow: 1px 1px 5px rgba(0,0,0,0.1); padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; position: relative;" width="400" /></a></div>
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<strong><span style="color: blue;"><u>PREPARACIÓN:</u></span></strong> </div>
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Precalentar el horno a <span style="color: red;"><strong>175º</strong></span>, si es con aire a 160º.</div>
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1) Egrasar un molde cuadrado de 20 x 20 cm. Reservar.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNv6cany0rX_y3MM7nzJxogWWc6y5TqLEthZGyTMrSaXxZRpRlVjca_xiMeFegwZJHHD1tNDqn0yhzzIRraQ9MW54kWIUtGz1bijIrrJm6FeNAOs_9YwtllqVd8uvjvl1XZlmxGLDskY1_/s1600/DSC07939.JPG" imageanchor="1" style="color: #1177cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNv6cany0rX_y3MM7nzJxogWWc6y5TqLEthZGyTMrSaXxZRpRlVjca_xiMeFegwZJHHD1tNDqn0yhzzIRraQ9MW54kWIUtGz1bijIrrJm6FeNAOs_9YwtllqVd8uvjvl1XZlmxGLDskY1_/s400/DSC07939.JPG" style="background-attachment: scroll; background-clip: border-box; background-color: white; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto; border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(238, 238, 238); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(238, 238, 238); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(238, 238, 238); border-top-style: solid; border-top-width: 1px; box-shadow: 1px 1px 5px rgba(0,0,0,0.1); padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; position: relative;" width="400" /></a></div>
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2) Rallar los limones necesarios y exprimir uno para obtener la cantidad de zumo necesario, yo he usado 2 limones en total para el brownie y el glaseado.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvrqKETgVjinwSPPxzU00QK41ND0xKlWTpaYDezJHjbY_97ND_6HrTxmcifwzgG2t0lY_pXoxLPDCtDCb9XzHuVExn9UOaqopOIEUMrfvQrWYVYdBIjtB_aZnNCT7UAavnsvxjR7rvqKiC/s1600/DSC07940.JPG" imageanchor="1" style="color: #1177cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvrqKETgVjinwSPPxzU00QK41ND0xKlWTpaYDezJHjbY_97ND_6HrTxmcifwzgG2t0lY_pXoxLPDCtDCb9XzHuVExn9UOaqopOIEUMrfvQrWYVYdBIjtB_aZnNCT7UAavnsvxjR7rvqKiC/s400/DSC07940.JPG" style="background-attachment: scroll; background-clip: border-box; background-color: white; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto; border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(238, 238, 238); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(238, 238, 238); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(238, 238, 238); border-top-style: solid; border-top-width: 1px; box-shadow: 1px 1px 5px rgba(0,0,0,0.1); padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; position: relative;" width="400" /></a></div>
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3) En el bol de un robot de cocina, poner la mantequilla ablandada con el azúcar, batir hasta que la mezcla quede cremosa y suave, unos 2 minutos más o menos.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUNvPuGRXY19M_4Nq7-rUfVVmmFYNNIrFnuI-YQGaV1CfTG0n5nWOoPFRfzfg3bwoc3xLD-Lpe_6_IUv3uTXtIsizAa_wJA-QMylUD_X96KdK5O21BC9l_7rg0wp-d9MAO-Zh4Z75f2I4w/s1600/DSC07943.JPG" imageanchor="1" style="color: #1177cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUNvPuGRXY19M_4Nq7-rUfVVmmFYNNIrFnuI-YQGaV1CfTG0n5nWOoPFRfzfg3bwoc3xLD-Lpe_6_IUv3uTXtIsizAa_wJA-QMylUD_X96KdK5O21BC9l_7rg0wp-d9MAO-Zh4Z75f2I4w/s400/DSC07943.JPG" style="background-attachment: scroll; background-clip: border-box; background-color: white; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto; border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(238, 238, 238); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(238, 238, 238); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(238, 238, 238); border-top-style: solid; border-top-width: 1px; box-shadow: 1px 1px 5px rgba(0,0,0,0.1); padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; position: relative;" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgksMuu2c4knE7nn3oBbTDZYnda91RDIGvsnvHQZ5TG9ZKkPLKi0-Ctgnii7IseNICkA7bZXo4hwek3QoCKuEKO9vBRidCaIjQg_W6BksnzB0ks5AtwUfBm0nQZtN9-PFqjHPfXwcXp5AEe/s1600/DSC07945.JPG" imageanchor="1" style="color: #1177cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgksMuu2c4knE7nn3oBbTDZYnda91RDIGvsnvHQZ5TG9ZKkPLKi0-Ctgnii7IseNICkA7bZXo4hwek3QoCKuEKO9vBRidCaIjQg_W6BksnzB0ks5AtwUfBm0nQZtN9-PFqjHPfXwcXp5AEe/s400/DSC07945.JPG" style="background-attachment: scroll; background-clip: border-box; background-color: white; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto; border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(238, 238, 238); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(238, 238, 238); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(238, 238, 238); border-top-style: solid; border-top-width: 1px; box-shadow: 1px 1px 5px rgba(0,0,0,0.1); padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; position: relative;" width="400" /></a></div>
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4) añadir los huevos de uno en uno, agregar el primero y batir para integrarlo, luego, el segundo, volver a mezclar. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLznFDLtMIRDNqzp_Iuki72MW8b01cf2tnLSg0BYL3sIzhXoKrMBWCBB-qEnqYzhVW8UK4_t97-UVB3bPoV_PQE4GOI2ooiOpKNG1jhsr_duEglX_PjCccIUelH2QkfsxD_HIgENzoutdQ/s1600/DSC07946.JPG" imageanchor="1" style="color: #1177cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLznFDLtMIRDNqzp_Iuki72MW8b01cf2tnLSg0BYL3sIzhXoKrMBWCBB-qEnqYzhVW8UK4_t97-UVB3bPoV_PQE4GOI2ooiOpKNG1jhsr_duEglX_PjCccIUelH2QkfsxD_HIgENzoutdQ/s400/DSC07946.JPG" style="background-attachment: scroll; background-clip: border-box; background-color: white; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto; border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(238, 238, 238); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(238, 238, 238); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(238, 238, 238); border-top-style: solid; border-top-width: 1px; box-shadow: 1px 1px 5px rgba(0,0,0,0.1); padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; position: relative;" width="400" /></a></div>
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5) Agregar ahora el zumo de limón y la ralladura, mezclar rápido e incorporar la harina con la sal, mezclar SOLO hasta que se una todo, no batir en exceso.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh4ADj-oCCYHmGPRGFHv1Zjs9Ng7Jfsp7aqpzR6POnVh0jlrXwkrWPh-E2Vs2U0-NdHkg18HDZuGxf6gB4Vz4GCsFwIDtdsMfWl9fC7Wuv-MQ85fJhd0JRxfOCFEXHDAu7iwtQs7HCpIzJ/s1600/DSC07947.JPG" imageanchor="1" style="color: #1177cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh4ADj-oCCYHmGPRGFHv1Zjs9Ng7Jfsp7aqpzR6POnVh0jlrXwkrWPh-E2Vs2U0-NdHkg18HDZuGxf6gB4Vz4GCsFwIDtdsMfWl9fC7Wuv-MQ85fJhd0JRxfOCFEXHDAu7iwtQs7HCpIzJ/s400/DSC07947.JPG" style="background-attachment: scroll; background-clip: border-box; background-color: white; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto; border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(238, 238, 238); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(238, 238, 238); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(238, 238, 238); border-top-style: solid; border-top-width: 1px; box-shadow: 1px 1px 5px rgba(0,0,0,0.1); padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; position: relative;" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGFs5MALr2OFMcsw39hVsWNhAmDkIaTM35g0LGfZLDsUacFqgEotOHbIXxTo_yMWJATSnZNvKMyQAU1-H01rxKaT4l819qx3lZEENWaLNf3ORHanXkNXVfG-mM3EtLLWW0gaH_S2G_P4HG/s1600/DSC07948.JPG" imageanchor="1" style="color: #1177cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGFs5MALr2OFMcsw39hVsWNhAmDkIaTM35g0LGfZLDsUacFqgEotOHbIXxTo_yMWJATSnZNvKMyQAU1-H01rxKaT4l819qx3lZEENWaLNf3ORHanXkNXVfG-mM3EtLLWW0gaH_S2G_P4HG/s400/DSC07948.JPG" style="background-attachment: scroll; background-clip: border-box; background-color: white; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto; border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(238, 238, 238); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(238, 238, 238); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(238, 238, 238); border-top-style: solid; border-top-width: 1px; box-shadow: 1px 1px 5px rgba(0,0,0,0.1); padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; position: relative;" width="400" /></a></div>
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6) Verter el preparado en el molde engrasado. Hornear a altura media calor arriba y abajo a <strong><span style="color: red;">175º unos 25 minutos,</span></strong> yo lo puse con aire y se quemaron un poquito los extremos, tener eso en cuenta y si usáis el turbo del horno rebajar la temperatura a 160º. </div>
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Dejar enfriar en una rejilla completamente ANTES de poner el glaseado.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQNaCnaVeV9ydSBYn6vax5nEl3pH9MIq1jKFv_2BiFY1hJWCBsdCN_3L16GLPCmLLFwTpLQgOg5xLJVpeH3uybI68fJz6YgB2JOOpV4DR-TKk1aqdcwoy7KdpusjXnXL0zCoPxPwSjwJxQ/s1600/DSC07949.JPG" imageanchor="1" style="color: #1177cc; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQNaCnaVeV9ydSBYn6vax5nEl3pH9MIq1jKFv_2BiFY1hJWCBsdCN_3L16GLPCmLLFwTpLQgOg5xLJVpeH3uybI68fJz6YgB2JOOpV4DR-TKk1aqdcwoy7KdpusjXnXL0zCoPxPwSjwJxQ/s400/DSC07949.JPG" style="background-attachment: scroll; background-clip: border-box; background-color: white; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto; border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(238, 238, 238); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(238, 238, 238); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(238, 238, 238); border-top-style: solid; border-top-width: 1px; box-shadow: 1px 1px 5px rgba(0,0,0,0.1); padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; position: relative;" width="400" /></a></div>
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7) Para el glaseado, poner todos los ingredientes en un bol pequeño y mezclar bien con ayuda de un tenedor. Le he hecho unos agujeritos con una brocheta de madera para que calara el glaseado. Verter el glaseado por encima, dejar endurecer y a comer !!</div>
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<span style="font-family: "Trebuchet MS",sans-serif; font-size: medium;"><strong>RECETA ORIGINAL EN INGLÉS: LEMON BROWNIES</strong></span></div>
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<strong><span style="color: blue;"><u>INGREDIENTS :</u></span></strong><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">1/2 c. unsalted butter, softened<br />3/4 c. (150 g) sugar<br />2 eggs<br />2 1/2 tsp.
lemon zest<br />2 Tbsp. lemon juice<br />3/4 c. (96 g) flour<br />1/4 tsp.
salt<br /><br /><b>Lemon Glaze</b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><strong></strong><br />1/2 c. (60 g) powdered sugar, sifted<br />2 tsp.
lemon zest<br />1-2 Tbsp. lemon juice<br />
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<br />Preheat oven to <strong><span style="color: red;">350 F</span></strong>. Spray an
8x8" pan with non-stick spray and set aside. Zest and juice two small lemons
and set aside.<br /><br />To prepare the brownies: In an electric mixer, cream the
butter and sugar until light and fluffy, about 2 minutes. Add eggs, one at a
time, mixing well after each egg. Mix in the lemon zest and juice, then add in
the flour and salt. Mix on low, until just combined. Pour the batter into the
prepared baking pan and <span style="color: red;"><strong>bake for 25 minutes</strong></span>, or until golden and it passes the
toothpick test. Allow to cool completely before glazing.<br /><br />To prepare the
glaze: Whisk together powdered sugar and lemon zest and juice. Spread over
cooled brownies.</span></div>
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Carmela (Sunflower)http://www.blogger.com/profile/09225054840531731611noreply@blogger.com3tag:blogger.com,1999:blog-1483537818869660669.post-24039246442689644872020-02-28T07:49:00.002+01:002020-02-28T07:50:19.199+01:00USA - FRENCH TOAST MUFFINS<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: black; font-family: "trebuchet ms" , sans-serif; font-size: 13.2px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-size: medium;">H</span>oy os traigo otra receta de muffin pero que tiene como característica que usa la harina que viene preparada especial para preparar tortitas o pancakes y con el sabor de las tostadas francesas, esas tan ricas con azúcar y canela, esas que son una perdición para las personas a dieta ...</span><br />
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</span><span style="color: black; font-family: "trebuchet ms" , sans-serif; font-size: 13.2px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></span><br />
<span style="background-color: white; color: black; display: inline; float: none; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 110%; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 1.4; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><span style="color: black; font-family: "trebuchet ms" , sans-serif; font-size: 13.2px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Me ha gustado mucho el resultado, los he hecho pequeñitos para que no resultaran muy empalagosos y os digo que hay que esconder bien la caja dónde los guardas porque no puedes comer sólo uno, tener en cuenta que quedan algo más secas que las magdalenas, sin embargo, al tercer día si están bien guardadas están perfectas, la verdad es que me ha sorprendido gratamente, usaré más esta harina para tortitas o pancakes :))</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">La <b><a href="http://quick-dish.tablespoon.com/2012/03/11/french-toast-muffins/" style="color: #7c6716; text-decoration: none;">receta</a></b> la he cogido de la página " Tablespoon ", está en inglés pero me encanta todo lo que ponen en ella así que hago el esfuerzo.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: medium;"><b>FRENCH TOAST MUFFINS</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Ingredientes ( 6 muffins ):</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Para los muffins</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- 2 tazas de harina especial para tortitas</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- 1/3 taza de azúcar</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- 2/3 taza de leche</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- 1 huevo</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- 2 cucharadas soperas de aceite de oliva suave o de girasol</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Para la cobertura de azúcar y canela</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- 1/4 taza de azúcar</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- 1/2 cucharadita de canela en polvo</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- 1/4 taza de mantequilla derretida, ya fría</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>Preparación:</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Precalentar el horno a <b><span style="color: red;">200º</span></b>.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1) Engrasar un molde para 6 muffins con un poco de mantequilla.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2) En un bol mediano mezclar todos los ingredientes de los muffins. Llenar el molde de los muffins, cada hueco 2/3 de su capacidad para que no se desborde.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3) Hornear los muffins a <b><span style="color: red;">200º unos 13-15 minutos</span></b> o hasta que estén dorados. Retirar del horno. Dejar enfriar antes de desmoldar.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">4) Para la cobertura:</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">En un cuenco pequeño mezclar el azúcar con la canela. Una vez fríos los muffins al tacto, humedecer en la mantequilla, y pasar la parte de arriba por la mezcla de azúcar y canela. </span></div>
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Ideales para mojar en el café ...</div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Se me olvidó poner que duran perfectos de un día para otro, como recién hechos
si se conservan en un recipiente hermético, os lo digo porque los acabo de
probar, tienen un sabor muy rico como a tortitas ummm:)</span></div>
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Carmela (Sunflower)http://www.blogger.com/profile/09225054840531731611noreply@blogger.com2tag:blogger.com,1999:blog-1483537818869660669.post-35480006540495379982019-02-25T17:53:00.000+01:002019-02-25T17:53:32.871+01:00BUNDT DE LECHE MERENGADA Y GLASEADO DE CANELA<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><b><span style="font-size: large;">E</span></b>mpezamos a ponernos las pilas con un bundt o bizcocho de leche merengada y un glaseado de canela que nos transporta a sabores casi veraniegos. Es un bizcocho denso, que dura varios días en perfecto estado y que es una delicia , más si lo acompañamos con un vaso de leche merengada bien fría o un buen chocolate.</span><br />
<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></span><span style="background-color: transparent; color: black; display: inline; float: none; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">La receta es de Aliter Dulcia, la hizo uno de estos días en sus stories de instagram, si no la conoces estás tardando, sus recetas salen genial y están deliciosas. Ella hizo el bizcoho y a mi se me ocurrió añadirle un glaseado de canela que acentuase ese toque de la leche merengada. Delicioso.</span><br />
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</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></span><span style="background-color: transparent; color: black; display: inline; float: none; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">No me enrollo más, vamos con la receta.</span><br />
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</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></span><span style="background-color: transparent; color: black; display: inline; float: none; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><b style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-style: normal; font-variant: normal; font-weight: 700; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: blue; font-family: "trebuchet ms" , sans-serif;">Fotos y redacción: Carmela</span></b><br />
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</span><b style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-style: normal; font-variant: normal; font-weight: 700; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: red; font-family: "trebuchet ms" , sans-serif;">Fuente: Stories de Instagram de Aliter Dulcia</span></b><br />
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<span style="font-size: large;"><b>BUNDT DE LECHE MERENGADA Y GLASEADO DE CANELA</b></span>
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<b><span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><u>INGREDIENTES ( un bundt bien grande ):</u></span></b></div>
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Para la leche merengada:</div>
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- 200 gramos de leche entera</div>
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- La piel de un limón sin la parte blanca</div>
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- 2 palos de canela</div>
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Para el bizcocho o bundt:</div>
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- La leche merengada resultante de la cocción</div>
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- 250 gramos de azúcar</div>
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- 4 huevos L</div>
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- 12 gramos de levadura química tipo Royal</div>
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- 350 gramos de harina de repostería</div>
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- 120 gramos de aceite de girasol más 60 gramos de mantequilla derretida y fría</div>
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Para el glaseado:</div>
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- 3 cucharadas soperas de leche a temperatura ambiente</div>
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- El azúcar glas necesario para que espese el glaseado , esto a nuestro gusto</div>
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- 1/2 cucharadita de canela en polvo</div>
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<span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><b><u>PREPARACIÓN:</u></b></span></div>
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1) Primero preparamos la leche merengada: </div>
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En un cazo poner la leche, los palos de canela y la piel de limón. Llevar al fuego hasta que casi hierva, una vez este punto retirar del fuego , tapar y dejar infusionar mínimo unos 15 minutos. Reservar.</div>
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Precalentar el horno a <b><span style="color: red;">180º</span></b>.</div>
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2) En un bol o en la cubeta de un robot, poner el azúcar con los huevos y batir hasta que espese la mezcla .</div>
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3) Añadir el aceite y la mantequilla sin dejar de batir.</div>
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4) Añadir la leche merengada y seguir batiendo.</div>
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5) Agregar la harina y la levadura, mezclar hasta integrar todo.</div>
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6) Engrasar el molde elegido, en mi caso uno de bundt cake, el molde a ser posible amplio y profundo pues es un bizcocho grande el que sale. Verter la mezcla con cuidado en el molde.</div>
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7) Hornear a <span style="color: red;"><b>180º hasta que al pinchar una brocheta ésta salga limpia, yo lo tuve unos 50 minutos con calor arriba y abajo sin aire.</b></span></div>
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Sacar , si usas un molde de bundt espera unos 10 minutos para desmoldar sobre una rejilla y dejar enfriar del todo.</div>
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8) Para el glaseado , poner la leche en un cuenco, añadir la canela, ir agregando poco a poco el azúcar glas hasta conseguir el espesor deseado para el glaseado.</div>
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Verter por encima del bizcocho o bundt el glaseado y dejar secar. Listo para servir.</div>
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<b><i>A disfrutar !!!!</i></b></div>
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Carmela (Sunflower)http://www.blogger.com/profile/09225054840531731611noreply@blogger.com3tag:blogger.com,1999:blog-1483537818869660669.post-74853045425391250652019-02-06T19:42:00.002+01:002020-02-28T08:07:18.319+01:00MAGDALENAS DE MANDARINA<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: black; font-size: large;"><b>P</b></span><span style="color: black;">oco a poco, espero ir volviendo a poner cosas en el blog. Y qué mejor forma que con una receta de mi querida Susana, de Webos Fritos, en esta ocasión he elegido unas magdalenas de mandarina que han sido un exitazo: tiernas, aromáticas …. suspiro de placer en un bocadito.</span></span><br />
<span style="color: black;"><span style="font-family: "trebuchet ms" , sans-serif;"></span><br /></span>
<span style="color: black; font-family: "trebuchet ms" , sans-serif;">Aunque vengo de tierras de olivar y precisamente vivimos de ello, para la repostería siempre me decanto por aceites más suaves, si no me queda más remedio que elegir de oliva, el de arbequina que es mucho más suave, esto ya es cuestión de gustos claro. </span><br />
<span style="color: black;"><span style="font-family: "trebuchet ms" , sans-serif;"></span><br /></span>
<span style="color: black; font-family: "trebuchet ms" , sans-serif;">La cantidad que sale es orientativa pues mis moldes eran pequeños y salieron 16 con copetillo, pero, si eliges un molde más grande te saldrán menos . El ponerlo en moldes rígidos es para que crezcan a lo alto y no a lo ancho.</span><br />
<span style="color: black;"><span style="font-family: "trebuchet ms" , sans-serif;"></span><br /></span>
<span style="color: black; font-family: "trebuchet ms" , sans-serif;">En fin, que nos han encantado y como las fotos me han salido regular este fin de semana las repetiré para cambiarlas jeje.</span><br />
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<span style="color: black; font-family: "trebuchet ms" , sans-serif;">También son un regalo perfecto para cualquier ocasión, e ideales con un chocolate caliente o un buen café. Recomendadas al 100%.</span><br />
<span style="color: black;"><span style="font-family: "trebuchet ms" , sans-serif;"></span><br /></span>
<span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><b>Fotos y redacción: Carmela</b></span><br />
<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>Fuente: Libro " Magdalenas " de Webos Fritos</b></span><br />
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<span style="color: black; font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>MAGDALENAS DE MANDARINA</b></span></div>
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<span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><b><u>INGREDIENTES ( 12 - 18 dependiendo del tamaño ):</u></b></span></div>
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<span style="color: black; font-family: "trebuchet ms" , sans-serif;">- 220 gramos de harina de repostería</span></div>
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<span style="color: black; font-family: "trebuchet ms" , sans-serif;">- 4 huevos L</span></div>
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<span style="color: black; font-family: "trebuchet ms" , sans-serif;">- 200 gramos de azúcar blanquilla</span></div>
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<span style="color: black; font-family: "trebuchet ms" , sans-serif;">- 200 gramos de aceite de oliva suave, yo de girasol</span></div>
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<span style="color: black; font-family: "trebuchet ms" , sans-serif;">- 70 gramos de zumo de mandarina ( yo no puse el zumo yo puse la piel naranja de la mandarina, le quité la blanca y añadí a la mezcla la mandarina entera pelada y triturada )</span></div>
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<span style="color: black; font-family: "trebuchet ms" , sans-serif;">- 12 gramos de impulsor Royal</span></div>
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<span style="color: black; font-family: "trebuchet ms" , sans-serif;">- 1 pellizco de sal</span></div>
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<span style="color: black; font-family: "trebuchet ms" , sans-serif;">- Para decorar, azúcar blanquilla</span><br />
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<span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><b><u>PREPARACIÓN:</u></b></span></div>
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<span style="color: black;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1) Batir los </span>huevos<i> </i><span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">con</span><i style="-webkit-text-stroke-width: 0px; background-color: transparent; font-style: italic; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 20px; margin: 0px; orphans: 2; padding: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </i><span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">el </span>azúcar<i> </i><span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> hasta que duplique su volumen . Añadir la mandarina triturada y seguir batiendo hasta integrar. Es recomendable que </span><span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> cuenco en el que vayamos a trabajar no esté frío, para ello podemos tenerlo un rato con </span><i>agua</i><span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><i> </i>caliente y, justo antes de empezar, tirar el agua y secarlo bien.</span></span></span></div>
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<span style="color: black; font-family: "trebuchet ms" , sans-serif;">2) Añadir el aceite poco a poco sin dejar de batir.</span></div>
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<span style="color: black; font-family: "trebuchet ms" , sans-serif;">3) Agregar la harina y la levadura tamizadas, la sal, a velocidad baja de la batidora o robot, si no con la cuchara de madera. Mezclar hasta que se integre todo bien.</span></div>
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<span style="color: black; font-family: "trebuchet ms" , sans-serif;">4) Verter la mezcla en las cápsulas de papel y éstas a su vez introducirlas en moldes para muffins para evitar que se desparrame la mezcla al hornear. Meter en el frigorífico una media hora.</span></div>
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<span style="color: black; font-family: "trebuchet ms" , sans-serif;">Yo metí la mezcla en el frigorífico en un bol y luego la puse en las cápsulas para evitar que se humedecieran demasiado.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: black;">Precalentar el horno a</span><span style="color: red;"><b> 250º.</b></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: black;">5) Espolvorear con azúcar blanquilla cada magdalena, llevar al horno a </span><span style="color: red;"><b>220º , calor arriba y abajo unos 14 minutos.</b></span></span></div>
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<span style="color: black; font-family: "trebuchet ms" , sans-serif;">Sacar a una rejilla, dejar enfriar un par de minutos y retirar de los moldes de muffins para que terminen de enfriar bien por debajo. </span></div>
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<span style="color: black; font-family: "trebuchet ms" , sans-serif;"><i><b>A disfrutar !!!!</b></i></span><br />
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Carmela (Sunflower)http://www.blogger.com/profile/09225054840531731611noreply@blogger.com6tag:blogger.com,1999:blog-1483537818869660669.post-81409213416470729102018-12-07T11:10:00.003+01:002018-12-07T11:10:52.954+01:00BIZCOCHO DE LECHE CONDENSADA Y BASE DE CHOCOLATE<div dir="ltr" style="text-align: left;" trbidi="on">
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WEBOS FRITOS: BIZCOCHO DE LECHE CONDENSADA Y BASE DE CHOCOLATE
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 18.06px;"><strong>S</strong></span>igo dandole caña al libro de bizcochos de Webos Fritos, este es el tercero que pruebo, y no puedo estar más satisfecha con la compra, es que salen todos riquísimos, cada bizcocho nuevo mejor que el anterior si fuera posible.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Este bizcocho es tierno, dulce, aunque no demasiado, húmedo, y con la base que le he añadido que se queda durita al enfriar es que es no poder parar de comer, es calórico como el solo, pero, a mi me vais a perdonar, es una delicia que no me pienso perder y por lo que se ve, mi minichef y sus primos tampoco jeje.</span><br />
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<span style="font-family: "trebuchet ms";">Lo he preparado más pequeño porque me va mucho mejor para cortarlo en porciones para que mi niño se lo lleve al cole, pero, lo podéis hacer en grande si os va mejor, controlar el tiempo de horneado según el tamaño, para los mios que eran 3 con 35 minutos de sobra estaban hechos, no me gustan los bizcochos demasiado hechos, en su punto, ni muy hechos ni crudos, cuando están casi les apago el horno y terminan de hacerse con el calor residual sin pasarse de cocción.</span><br />
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<strong style="font-size: 13.2px; line-height: 18.48px; position: static; width: auto;"><span style="color: blue; font-family: "trebuchet ms" , sans-serif;">Fotos y redacción: Carmela</span></strong><br />
<strong style="font-size: 13.2px; line-height: 18.48px; position: static; width: auto;"><span style="color: red; font-family: "trebuchet ms" , sans-serif;">Fuente: Libro " Bizcochos " de Webos Fritos</span></strong><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 18.06px;"><strong>BIZCOCHO DE LECHE CONDENSADA Y BASE DE CHOCOLATE</strong></span></div>
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<span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><strong><u>INGREDIENTES ( Un bizcocho grande en molde de 27 x 11 cm o como he hecho yo 3 pequeños ):</u></strong></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">-3 huevos L</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">-50 gramos de azúcar </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">-220 grs. de leche condensada </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">-1 yogur natural sin azúcar</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">-100 ml. de aceite de girasol </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">-Esencia de vainilla.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">-240 gramos de harina.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">-10 grsamos de levadura química tipo Royal</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">-Pepitas de chocolate, las mias de chocolate con leche, no se ven en la foto porque se fueron todas al fondo del bizcocho, pero, estar están jeje</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Para la base:</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- 250 gramos de chocolate para postres al gusto, negro o con leche</span><br />
<span style="font-family: "trebuchet ms";">- 1 cucharadita de mantequilla o margarina</span><br />
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<strong><span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><u>PREPARACIÓN:</u></span></strong><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"> Precalentar el horno <span style="color: red;"><strong>180 º</strong></span>.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1) Engrasar un molde con mantequilla y harina, yo uso un spray desmoldante para esto.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2) Batir los huevos con el azúcar durante al menos 4 o 5 minutos.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3) Mezclar la leche condensada, el yogur, el aceite y la esencia, y añadimos a la mezcla anterior.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">4) Tamizar la harina con la levadura e incorporamr poco a poco a la mezcla.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">5) Si le vamos a añadir las pepitas de chocolate, es el momento de hacerlo.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">6) Horneamos durante <span style="color: red;"><strong>35 a 40 minutos a 180º</strong></span>. <strong><span style="color: red;">Yo he necesitado solo 35 minutos.</span></strong></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Al sacarlo, dejamos templar y desmoldamos hasta que termine de enfriarse.</span><br />
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<span style="font-family: "trebuchet ms";">7) Para la base derretir el chocolate troceado en el microondas a baja potencia unos segundos, moviendo para que se vaya derritiendo sin que se queme, añadir la mantequilla y mezclar bien.</span><br />
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<span style="font-family: "trebuchet ms";">8) Cortar el bizcocho en rebanadas de 2 cm, coger cada una y bañar en el chocolate solo un dedo, como en las fotos. Poner en un papel de horno y dejar secar completamente antes de comer para que sea aún más rica la sensación del bizcocho tierno con el chocolate crujiente.</span><br />
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<span style="font-family: "trebuchet ms";">Aguantan muy bien de un día para otro, está perfecto igual de tierno que recién hecho, siempre que lo aonservemos en un recipiente adecuado que le evite corrientes de aire.</span><br />
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Carmela (Sunflower)http://www.blogger.com/profile/09225054840531731611noreply@blogger.com1tag:blogger.com,1999:blog-1483537818869660669.post-64115902889451432322018-12-03T18:54:00.001+01:002018-12-03T18:54:09.452+01:00BIZCOCHO RÁPIDO DE MELOCOTÓN ( TAMBIÉN PARA REGALAR )<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: medium;"><b>Y</b></span> vuelvo a la carga con otro delicioso bizcocho de Susana, madre mía, a este paso me va a tener que adoptar en su casa jaja, y es que esta mujer tiene un arte para los bizcochos que no se puede aguantar, para mi desgracia la tengo en instagram y claro, todas las mañanas planta allí una pedazo de foto de un bizcocho que es imposible resistirse a la tentación. En su blog tenéis unas fotos preciosas.</span><br /><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">Este en particular os va a encantar, se puede preparar con melocotón fresco cuando es temporada, pero, al hacerlo con melocotones en almíbar lo podemos preparar todo el año. No queda nada dulce no os preocupéis por lo del almíbar, queda jugoso, tierno, perfecto, simplemente delicioso.</span><br /><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">Esta tarde tengo que repetirlo porque del que preparé ayer ya no queda nada, como sabéis yo hago muchos dulces pero como no me va demasiado y encima estoy a dieta, pues los regalo, bien contentos que están los " afortunados " conejillos de indias con sus bizcochos y brownies, así salimos todos ganando, ellos porque se lo comen y yo por lo que disfruto haciendolos.</span><br /><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">El que voy a hacer hoy va a ser éste mismo pero lo voy a meter en frascos de cristal para llevar , si sale bien, mañana añado las fotos de los botecitos ¿ ok ?.</span><br /><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><b><span style="color: blue; font-family: "trebuchet ms" , sans-serif;">Fotos y redacción: Carmela</span></b><br /><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: red;"><b>Fuente:</b></span> <a href="https://webosfritos.es/2012/09/bizcocho-rapido-de-melocoton/"><span style="color: #7c6716;">Blog Webos Fritos</span></a></span><br /><u><span style="color: #7c6716;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span></u><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif; font-size: medium;">BIZCOCHO RÁPIDO DE MELOCOTÓN</span></b><br /><b><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><br /></span></b><span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="font-size: small;"><br /></span></b></span><br /><div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><u>INGREDIENTES ( 1 bizcocho grande ):</u></span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif; line-height: 19.2px; text-align: justify;">Las medidas se toman de un vaso de yogur de los corrientes de 125 gramos.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="line-height: 19.2px; margin: 0px; padding: 0px; text-align: justify;"></span><br /></span><br />
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<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="font-family: "trebuchet ms" , sans-serif; line-height: 19.2px; margin: 0px; padding: 0px; text-align: justify;"><span itemprop="amount" style="line-height: 19.2px; margin: 0px; padding: 0px;">-3 vasitos</span><span style="line-height: 19.2px;"> </span><span style="line-height: 19.2px;">de</span><span style="line-height: 19.2px;"> </span><span itemprop="name" style="line-height: 19.2px; margin: 0px; padding: 0px;">harina de repostería</span></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="line-height: 19.2px; margin: 0px; padding: 0px; text-align: justify;"></span><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="line-height: 19.2px; margin: 0px; padding: 0px; text-align: justify;"></span></span><br />
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<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="font-family: "trebuchet ms" , sans-serif; line-height: 19.2px; margin: 0px; padding: 0px; text-align: justify;"><span itemprop="amount" style="line-height: 19.2px; margin: 0px; padding: 0px;">-1 vasito y medio</span><span style="line-height: 19.2px;"> </span><span style="line-height: 19.2px;">de</span><span style="line-height: 19.2px;"> </span><span itemprop="name" style="line-height: 19.2px; margin: 0px; padding: 0px;">azúcar</span></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="line-height: 19.2px; margin: 0px; padding: 0px; text-align: justify;"></span><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="line-height: 19.2px; margin: 0px; padding: 0px; text-align: justify;"></span></span><br />
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<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="font-family: "trebuchet ms" , sans-serif; line-height: 19.2px; margin: 0px; padding: 0px; text-align: justify;"><span itemprop="amount" style="line-height: 19.2px; margin: 0px; padding: 0px;">-1 vasito</span><span style="line-height: 19.2px;"> </span><span style="line-height: 19.2px;">de</span><span style="line-height: 19.2px;"> </span><span itemprop="name" style="line-height: 19.2px; margin: 0px; padding: 0px;">aceite de oliva virgen extra</span><span style="line-height: 19.2px;">, de</span><span style="line-height: 19.2px;"> </span><a href="http://webosfritos.es/2011/01/trece-dudas-sobre-el-aceite-de-oliva-virgen-extra/" style="font-weight: 700; line-height: 19.2px; margin: 0px; padding: 0px; text-decoration: none;" target="_blank" title="Trece dudas sobre el aceite de oliva virgen extra"><span style="color: #7c6716;">una variedad de sabor suave</span></a></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="line-height: 19.2px; margin: 0px; padding: 0px; text-align: justify;"></span><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="line-height: 19.2px; margin: 0px; padding: 0px; text-align: justify;"></span></span><span style="color: #7c6716;"></span><br />
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<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="font-family: "trebuchet ms" , sans-serif; line-height: 19.2px; margin: 0px; padding: 0px; text-align: justify;"><span itemprop="amount" style="line-height: 19.2px; margin: 0px; padding: 0px;">-1 vasito</span><span style="line-height: 19.2px;"> </span><span style="line-height: 19.2px;">de</span><span style="line-height: 19.2px;"> </span><span itemprop="name" style="line-height: 19.2px; margin: 0px; padding: 0px;">yogur natural</span><span style="line-height: 19.2px;"> </span><span style="line-height: 19.2px;">o de macedonia</span></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="line-height: 19.2px; margin: 0px; padding: 0px; text-align: justify;"></span><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="line-height: 19.2px; margin: 0px; padding: 0px; text-align: justify;"></span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="line-height: 19.2px; margin: 0px; padding: 0px; text-align: justify;"><span itemprop="amount" style="line-height: 19.2px; margin: 0px; padding: 0px;">-3</span><span style="line-height: 19.2px;"> </span><span itemprop="name" style="line-height: 19.2px; margin: 0px; padding: 0px;">huevos medianos, yo he usado grandes tamaño L</span></span></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="line-height: 19.2px; margin: 0px; padding: 0px; text-align: justify;"></span><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="line-height: 19.2px; margin: 0px; padding: 0px; text-align: justify;"></span></span><div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="line-height: 19.2px; margin: 0px; padding: 0px; text-align: justify;"><span itemprop="amount" style="line-height: 19.2px; margin: 0px; padding: 0px;">-½ paquete</span><span style="line-height: 19.2px;"> </span><span style="line-height: 19.2px;">de</span><span style="line-height: 19.2px;"> </span><span itemprop="name" style="line-height: 19.2px; margin: 0px; padding: 0px;">levadura Royal</span><span style="line-height: 19.2px;"> </span><span style="line-height: 19.2px;">—8 gramos—</span></span></span></div>
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<span itemprop="amount" style="line-height: 19.2px; margin: 0px; padding: 0px;">-4 mitades</span><span style="line-height: 19.2px;"> </span><span style="line-height: 19.2px;">de</span><span style="line-height: 19.2px;"> </span><span itemprop="name" style="line-height: 19.2px; margin: 0px; padding: 0px;">melocotón en almíbar bien escurridas</span></div>
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<span style="line-height: 19.2px;">-La ralladura de un limón</span><br /><span style="line-height: 19.2px;">- Una pizca de sal</span></div>
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<b><span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><u>PREPARACIÓN:</u></span></b></div>
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<u><span style="font-family: "trebuchet ms" , sans-serif;">TRADICIONAL:</span></u></div>
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<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; line-height: 19.2px; text-align: justify;"> Precalentar el horno a <b><span style="color: red;">180º</span></b>, calor arriba y abajo.</span></div>
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<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; line-height: 19.2px; text-align: justify;">1) Poner todos los ingredientes en un bol —el melocotón partido en trozos pequeños—. Batir a mano o con una máquina eléctrica de varillas hasta que esté todo bien integrado.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br style="background-color: white; line-height: 19.2px; margin: 0px; padding: 0px; text-align: justify;" /></span><span style="background-color: white; font-family: "trebuchet ms" , sans-serif; line-height: 19.2px; text-align: justify;">2) Engrasar el molde con un poco de mantequilla y verter en el la mezcla.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br style="background-color: white; line-height: 19.2px; margin: 0px; padding: 0px; text-align: justify;" /></span><span style="background-color: white; font-family: "trebuchet ms" , sans-serif; line-height: 19.2px; text-align: justify;">3) Hornear <b><span style="color: red;">35 minutos a 180º, y otros 10-15 minutos más a 160º.</span></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: red;"><b><br style="background-color: white; line-height: 19.2px; margin: 0px; padding: 0px; text-align: justify;" /></b></span><span style="background-color: white; line-height: 19.2px; text-align: justify;">4) Sacar del horno y dejar que se temple.</span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br style="background-color: white; line-height: 19.2px; margin: 0px; padding: 0px; text-align: justify;" /></span><span style="background-color: white; font-family: "trebuchet ms" , sans-serif; line-height: 19.2px; text-align: justify;">5) Desmoldar y adornar con azúcar glas, echándola con un colador.</span><br /><span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; line-height: 19.2px; text-align: justify;"><br /></span><span style="background-color: white; line-height: 19.2px; text-align: justify;"><br /></span></span><br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRaqAzvg10-bFJy42UOO7Cx-Y_6l-ZI2R9hnn5ttSOAeCL7fQ45Qx7g19z3yOnvnDarcjWPNTGlrJaI5q4yx7tcOEG7FkMAp6L4yIoj2Bd20_o7JSZDI3ZJW60WsjrvG2NeaiANCdbB60i/s1600/DSC08338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRaqAzvg10-bFJy42UOO7Cx-Y_6l-ZI2R9hnn5ttSOAeCL7fQ45Qx7g19z3yOnvnDarcjWPNTGlrJaI5q4yx7tcOEG7FkMAp6L4yIoj2Bd20_o7JSZDI3ZJW60WsjrvG2NeaiANCdbB60i/s640/DSC08338.JPG" width="640" /></span></a></div>
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<u><span style="font-family: "trebuchet ms" , sans-serif;">THERMOMIX:</span></u><br /><u><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></u></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; line-height: 19.2px; text-align: justify;"> Precalentar el horno a </span><b style="line-height: 19.2px; text-align: justify;"><span style="color: red;">180º</span></b><span style="background-color: white; line-height: 19.2px; text-align: justify;">, calor arriba y abajo.</span></span></div>
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<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; line-height: 19.2px; text-align: justify;"><span style="color: #333333;">1) Poner todos los ingredientes en el vaso. Cerrar y programar </span><b><span style="color: red;">15 segundos a velocidad 5</span></b><span style="color: #333333;">.</span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br style="line-height: 19.2px; margin: 0px; padding: 0px; text-align: justify;" /></span><span style="background-color: white; font-family: "trebuchet ms" , sans-serif; line-height: 19.2px; text-align: justify;">2) Engrasar el molde con un poco de mantequilla y verter en el la mezcla.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br style="color: #333333; line-height: 19.2px; margin: 0px; padding: 0px; text-align: justify;" /></span><span style="background-color: white; font-family: "trebuchet ms" , sans-serif; line-height: 19.2px; text-align: justify;"><span style="color: #333333;">3) Hornear</span><span style="color: #333333;"> </span><b><span style="color: red;">35 minutos a 180º, y otros 10-15 minutos más a 160º.</span></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br style="color: #333333; line-height: 19.2px; margin: 0px; padding: 0px; text-align: justify;" /></span><span style="background-color: white; font-family: "trebuchet ms" , sans-serif; line-height: 19.2px; text-align: justify;">4) Sacar del horno y dejar que se temple.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br style="line-height: 19.2px; margin: 0px; padding: 0px; text-align: justify;" /></span><span style="background-color: white; font-family: "trebuchet ms" , sans-serif; line-height: 19.2px; text-align: justify;">5) Desmoldar y adornar con azúcar glas, echándola con un colador.</span></div>
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<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; line-height: 19.2px; text-align: justify;"><i><b>A disfrutar !!!!</b></i></span><br /><span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; line-height: 19.2px; text-align: justify;"><i><b><br /></b></i></span><span style="background-color: white; line-height: 19.2px; text-align: justify;"><i><b><br /></b></i></span><span style="font-size: medium;"><span style="background-color: white; color: #333333; line-height: 19.2px; text-align: justify;"><i><b><br /></b></i></span></span></span><br /><div style="text-align: center;">
<b><span style="font-family: "trebuchet ms" , sans-serif; font-size: medium;">Y SI QUIERES TENER UN DETALLE CARMELA, PREPARA EL BIZCOCHO EN </span></b></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif; font-size: medium;">TARRITOS !!!!</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Hay que tener en cuenta:</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- Los vasos o tarros deben de ser APTOS para el horno.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- Hay que engrasarlos bien con la ayuda de un pincel.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- Verter la mezcla hasta la mitad más o menos</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- Reducir el tiempo de horno a 27 minutos a 180º y 14 minutos a 160º.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- Dejar enfriar, espolvorear con azúcar glas , tapar los frascos y decorar al gusto.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;">¿ Habéis visto qué detalle más bonito para un regalo ?</span></div>
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Carmela (Sunflower)http://www.blogger.com/profile/09225054840531731611noreply@blogger.com2tag:blogger.com,1999:blog-1483537818869660669.post-37576654682381044892018-11-30T17:37:00.001+01:002018-11-30T17:37:48.612+01:00PARA REGALAR: MARQUESAS DE CHOCOLATE<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms" , sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="font-size: large; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">C</span></strong>onfieso que no soy muy de dulces navideños, a mi el panetone o el pandoro me dejan indiferente, no soy una amante del roscón de reyes, y los mantecados ni fu ni fa la verdad sea dicha. Pero como sí que me gustan las magdalenas y los bizcochos de lo que sea, aunque sea una me como jeje, estas marquesas en su versión chocolateada son una maravilla, no las he hecho muy grandes para que no resultaran muy pesadas y ha sido todo un acierto.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">No sé qué tienen pero ya queda la mitad, entre las que se ha comido mi peque y las que le he llevado a mi padre, en fin, hay que hacer más, son super fáciles y están ummmmmmmm. Por supuesto si no quieres la versión de chocolate puedes hacerlas clásicas quitando la porción de cacao y poniendo sólo harina, quedan igualmente muy ricas, perooooo, yo tengo debilidad por el chocolate jeje.</span></div>
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<strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: blue; font-family: "trebuchet ms" , sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Fotos y redacción: Carmela</span></strong></div>
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<strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: red; font-family: "trebuchet ms" , sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Fuente: Libro de " Recetas de fiesta " de Webos Fritos, un libro muy bueno.</span></strong></div>
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<strong><span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><u>INGREDIENTES ( 21 piezas ):</u></span></strong></div>
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<strong><span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><u>PREPARACIÓN:</u></span></strong></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Precalentar el horno a <strong><span style="color: red;">180º</span></strong>.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1) Mezclar la ralladura de limón con la almendra molida y el azúcar glas. Reservar.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2) Batir los huevos con el azúcar normal. Añadir a la mezcla anterior.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3) Tamizar la harina y la levadura. Incorporar a la mezcla, mezclar bien con una espátula.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">4) Verter en cápsulas de magdalenas, mejor si son cuadradas. Hornear a <strong><span style="color: red;">180º unos 20 minutos</span></strong>.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Sacar y dejar enfriar en una rejilla.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">5) Espolvorear con azúcar glas y servir, ideales con un buen café o un chocolate a la taza.</span></div>
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<span style="font-family: "trebuchet ms";">Se conseervan unos días en una caja metálica bien tapadas. Así son estupendas para un regalo o para llevar a una comida para el postre.</span></div>
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Carmela (Sunflower)http://www.blogger.com/profile/09225054840531731611noreply@blogger.com1tag:blogger.com,1999:blog-1483537818869660669.post-55649804083873573022018-11-30T17:21:00.001+01:002018-11-30T17:21:16.824+01:00PARA REGALAR : MARQUESAS DE MACADAMIA<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">A</strong></span>l lado de otros blogs que ya llevan mucho tiempo poniendo dulces navideños, el mio se ha quedado muy atrasado, para no aburrir digamos que diciembre es siempre un mes complicado en mi casa por la acumulación de celebraciones: el aniversario de mis padres, mi cumpleaños, además, de las propias de la época.</div>
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Tengo muchos dulces hechos, pero, no me ha dado tiempo más que a sacarles la foto, así que iré poco poco poniendome al día.</div>
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La receta original es con almendra, que es lo típico de este dulce, pero, después de hacer los turrones me quedé sin ellas, no me quedaba ni una, así que tuve que improvisar, y, no sabéis cuánto me alegro de haberlo hecho, han quedado unas marquesas muy esponjosas y de sabor más delicado que las de almendra, se nota la textura de los frutos secos con un toque de sabor tenue, predomina más el del limón. Una cosa de esta receta que no he visto en otras es el huevo muy batido, el procedimiento me ha recordado al bizcocho genovés, pero, con frutos secos en la masa.</div>
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Llevo mucho tiempo desaparecida , así que para ir volviendo al blog, voy a seguir trayendo las recetas que más me gustan de mi blog de pan, La panadería de Carmela, para tenerlas también en el de inventos. En breve, iré poniendo ideas de aperitivos y cositas para regalar estas fiestas, espero que os gusten.</div>
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<strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Fotos, redacción y toque: <span style="color: blue; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Carmela</span></strong></div>
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<strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Fuente: <span style="color: red; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">revista Thermomix Magazine especial Navidad</span></strong></div>
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<strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="color: red; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></span></strong><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;" /></div>
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<strong><span style="font-size: large;">MARQUESAS DE MACADAMIA</span></strong></div>
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<strong><span style="color: blue;"><u>INGREDIENTES ( 30 marquesas pequeñas o 15 grandes ):</u></span></strong></div>
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<strong><span style="color: blue;"><u><br /></u></span></strong></div>
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- 240 gramos de azúcar</div>
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- 1 limón, su peladura sin parte blanca ( en la original dice la piel de 1/2 limón )</div>
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- 250 gramos de nueces de macadamia molidas ( en la receta original ponía almendra )</div>
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- 40 gramos de harina de reposteria</div>
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- 40 gramos de maicena</div>
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- 1 cucharadita de postre de levadura o impulsor químico, tipo Royal</div>
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- 4 huevos</div>
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<strong><u><span style="color: blue;">PREPARACIÓN:</span></u></strong></div>
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Precalentar el horno a <strong><span style="color: red;">180º.</span></strong></div>
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1) Poner en el vaso de la thermomix, 120 gramos de azúcar, pulverizar <span style="color: red;">20 segundos a velocidad 10</span>. Retirar del vaso 2 cucharadas soperas de este azúcar para la cobertura, dejando el resto en el vaso.</div>
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2) Añadir la piel de limón y programar, <span style="color: red;">15 segundos a velocidad 10</span>.</div>
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3) Añadir las nueces de macadamia molidas, la harina, la maicena y la levadura,mezclar <span style="color: red;">10 segundos a velocidad 10</span><span style="color: black;">, volcar a un bol y terminar de mezclar con una espátula.</span></div>
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4) Poner la mariposa en el vaso, verter los huevos con el azúcar restante ( 120 gramos ), programar <span style="color: red;">6 minutos, 37º, velocidad 3 y 1/2.</span> Volver a programar <span style="color: red;">6 minutos, velocidad 3 y 1/2 sin temperatura</span>.</div>
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5) Incorporar la mezcla anterior al vaso, programar <span style="color: red;">6 segundos, velocidad 5. </span></div>
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6) Disponer sobre la bandeja del horno, 30 cápsulas de papel, yo las pongo dobles para evitar que se rompan, verter el preparado hasta las 3/4 partes de las cápsulas.</div>
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7) Hornear a <strong><span style="color: red;">180º unos 10 - 15 minutos</span></strong>, depende del tamaño y del horno, calor arriba y abajo, hasta que estén doradas. Sacar, espolvorear con el azúcar reservado en el paso 1 y dejar enfriar completamente antes de servir.</div>
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<strong><span style="color: blue;"><u>CONSERVACIÓN:</u></span></strong></div>
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Se conservan bien en una caja de lata, a mi me han durado perfectas 4 días, más no sé por qué han volado, mi peque de 3 años las devora, quedan tiernas mucho tiempo gracias a los aceites que desprenden los frutos secos, si no les da el aire, un buen regalo para llevar a nuestros amigos en una lata bonita ¿verdad?.</div>
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Carmela (Sunflower)http://www.blogger.com/profile/09225054840531731611noreply@blogger.com0tag:blogger.com,1999:blog-1483537818869660669.post-74639650519924472902018-09-20T09:56:00.000+02:002018-09-20T09:56:52.311+02:00BARRITAS ENERGÉTICAS DE CHOCOLATE BLANCO, COCO Y MUESLI DE CHOCOLATE<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;"><b>V</b></span>uelve el reto de<b><i><a href="https://desafioenlacocina1.blogspot.com/2018/09/barritas-energeticas-caseras-65-desafio.html"> Desafío en la cocina</a></i></b> después del descanso de verano, y lo hace de la mano de nuestra boss <i><a href="http://www.trasteandoenmicocina.com/">M.Luz del blog Trasteando en mi cocina</a></i> que nos propone hacer unas barritas energéticas que, tanto para peques como para grandes, nos ayudarán a soportar mejor el paso de las vacaciones a la rutina del nuevo curso.<br />
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Como yo ando de tiempo super mal he optado por una versión muy sencilla y muy rápida pero que está rico , rico, unas simples barritas de chocolate blanco que nos han encantado. Espero que os guste.<br />
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<span style="color: blue;"><b>Fotos y receta: Carmela</b></span><br />
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<span style="font-size: large;"><b>BARRITAS ENERGÉTICAS DE CHOCOLATE BLANCO, COCO Y MUESLI DE CHOCOLATE</b></span></div>
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<span style="color: blue;"><b>INGREDIENTES ( 6 barritas ):</b></span></div>
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- 200 gramos de chocolate blanco</div>
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- Muesli de chocolate</div>
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- Coco rallado</div>
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<b><span style="color: blue;">PREPARACIÓN: </span></b></div>
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1) Derretir el chocolate blanco , lo podemos hacer al microondas poniendo a baja potencia unos segundos, remover, y volver a poner otros pocos segundos hasta derretir por completo.o al baño maría, al gusto.</div>
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2) En unos moldes pequeños de silicona verter una base de chocolate, poner muesli de chocolate al gusto, cubrir con más chocolate y decorar con más muesli y coco rallado. Dejar enfriar.</div>
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3) Una vez tibio, los he llevado a la nevera unas horas para que enfriaran bien, luego ya desmoldar y listo.</div>
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<b><i>A disfrutar !!!! </i></b></div>
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<b>El próximo desafío será salado así que no te lo pierdas. Si quieres ver todas las recetas de mis compañeros pincha<span style="font-size: large;"><a href="https://desafioenlacocina1.blogspot.com/2018/09/barritas-energeticas-caseras-65-desafio.html"> aquí.</a></span></b></div>
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Carmela (Sunflower)http://www.blogger.com/profile/09225054840531731611noreply@blogger.com5tag:blogger.com,1999:blog-1483537818869660669.post-70153877641965997242018-09-07T17:42:00.000+02:002018-09-07T17:42:02.899+02:00PARA REGALAR: BIZCOCHITOS DE ZANAHORIA, AVENA Y NARANJA<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Trebuchet MS", sans-serif;"><b><span style="font-size: large;">S</span></b>igo desde hace mucho, pero, mucho a Isabel de Aliter dulcia, desde que tenía su blog del mismo nombre y ahora desde los stories de su Instagram y tanto antes como ahora, sigue haciendo recetas de auténtico lujo. La única pega es que dispone de muy poco tiempo y las recetas las sube a los stories de Instagram que sólo duran 24 horas y claro, hay que estar con el lápiz y la libreta preparados si no quieres perderte nada jeje y como mi día ya es bastante complicado, espero a que se acuesten los peques para tomar nota de todas las delicias que pone, tengo como mil apuntadas en espera.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Para ir acortando esa lista, he empezado por un bizcocho que ella puso hace unos días que, al llevar zanahoria, sabía que me iba a gustar segurísimo así que allá que me he lanzado a probarlo. ¿ Qué decir ? pues que está a caballo entre un bizcocho y una carrot cake, que es compacto y húmedo, pero, al tiempo esponjoso, casi se deshace es un placer de verás. Y a mí que me chifla la tarta de zanahoria y los bizcochos con ella, me ha faltado llorar, por favor, qué rico … le he añadido en la masa pasas y nueces picadas, creo que es un bizcocho muy otoñal o navideño, aunque yo lo haré mucho porque aguanta tierno varios días y qué narices, está para ponerle un piso. Deseando que llegue el 3 de octubre que sale a la venta el primer libro de Isabel.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Ella lo prepara en un molde para cake pero yo como los quería para repartir y regalar los he hecho individuales y los he decorado con azúcar glas y naranja confitada. No me ha quedado ninguno para envolverlo para regalo, la próxima vez será.</span></div>
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<span style="color: blue; font-family: "trebuchet ms",sans-serif;"><b><span style="font-family: "Trebuchet MS", sans-serif;">Fotos y redacción: Carmela</span></b></span></div>
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<span style="color: red; font-family: "trebuchet ms",sans-serif;"><b><span style="font-family: "Trebuchet MS", sans-serif;">Fuente: Stories de Instagram de ALITER DULCIA</span></b></span></div>
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<b><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">BIZCOCHITOS DE ZANAHORIA, AVENA Y NARANJA</span></b></div>
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<span style="color: blue; font-family: "trebuchet ms",sans-serif;"><b><u><span style="font-family: "Trebuchet MS", sans-serif;">INGREDIENTES ( 1 grande o 10 pequeños ):</span></u></b></span></div>
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<span style="color: blue;"></span><b></b><u></u><span style="font-family: "Trebuchet MS", sans-serif;"></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">- 180 gramos de zanahoria cruda </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">- 150 gramos de avena en copos, yo he cogido la que trae los copos pequeños</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">- 70 gramos de harina de repostería</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">- 1 cucharada sopera de levadura química</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">- 3 huevos L</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">- 1 cucharadita de canela</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">- La piel de una naranja, que esté muy limpia la naranja antes de pelarla</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">- 180 gramos de aceite de girasol</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">- 200 gramos de azúcar</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">- Nueces peladas y picadas en trozos grandecitos , opcional</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">- Pasas , opcional</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">- Azúcar glas para decorar</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">- Naranja confitada para decorar, opcional</span></div>
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<span style="color: blue; font-family: "trebuchet ms",sans-serif;"><b><u><span style="font-family: "Trebuchet MS", sans-serif;">COMPRAS:</span></u></b></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Los moldes de la foto los compré en Amazon.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">La naranja confitada en cuadraditos es de Lidl.</span></div>
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<b><span style="color: blue; font-family: "trebuchet ms",sans-serif;"><u><span style="font-family: "Trebuchet MS", sans-serif;">PREPARACIÓN:</span></u></span></b></div>
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<b><span style="color: blue; font-family: "trebuchet ms",sans-serif;"><u><span style="font-family: "Trebuchet MS", sans-serif;"></span><br /></u></span></b></div>
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<b></b><span style="color: blue;"></span><i></i><i></i><u></u><span style="font-family: "Trebuchet MS", sans-serif;"></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Precalentar el horno a<b><span style="color: red;"> 180º</span></b>.</span></div>
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<span style="background-color: transparent; color: #1d2129; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: "Trebuchet MS", sans-serif;">1)Pelar y trocear las zanahorias ,la piel de naranja sin lo blanco añadir el aceite y triturar hasta obtener una masa , </span></span></div>
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<span style="background-color: transparent; color: #1d2129; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: "Trebuchet MS", sans-serif;">2) Añadir el azúcar y los huevos batir hasta integrar .</span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"></span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #1d2129; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" />
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<span style="background-color: transparent; color: #1d2129; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: "Trebuchet MS", sans-serif;">3) Añadir los copos de avena ,la harina , lalevadura , la canela , las pasas y las nueces si nos gustan, mezclar.</span></span></div>
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<span style="background-color: transparent; color: #1d2129; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: "Trebuchet MS", sans-serif;">4) Verter en un molde con papel de hornear , hornear a 180 grados calor arriba y abajo durante 30 - 35 minutos ,el tiempo depende de cada horno. Cómo a mi no me gusta que quede muy seco este tipo de bizcocho, los últimos minutos apago el horno y los dejo así hasta que acaba el tiempo para que no queden muy duros.</span></span></div>
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<span style="background-color: transparent; color: #1d2129; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: "Trebuchet MS", sans-serif;">Retirar a una rejilla y dejar enfriar.</span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">5) Para servir decorar con azúcar glas y unos trocitos de naranja confitada.<br />
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<b><i>A disfrutar !!!!</i></b></span></div>
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Carmela (Sunflower)http://www.blogger.com/profile/09225054840531731611noreply@blogger.com0tag:blogger.com,1999:blog-1483537818869660669.post-68716622263634471092018-08-22T20:00:00.004+02:002018-08-22T20:00:53.818+02:00PARA REGALAR: GALLETAS BROWNIE<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-size: large;"><b>H</b></span>oy os traigo las galletas que se han convertido en las favoritas de mi minichef mayor para llevar a la piscina, ya que guardadas en un táper en la neverita aguantan perfectamente, se comen fácilmente y además están deliciosas, crujientes por fuera y cremosas por dentro. A mí personalmente no me gusta dejarlas demasiado en el horno, hago igual que cuando hago los brownies, cuando está el interior casi hecho apago el horno y el tiempo que les queda los dejo en el horno pero ya apagado para que se queden cremosos por dentro, ya que al sacarlos y enfriar ya terminan de endurecer y si los dejas mucho se ponen muy duros , al menos, así me lo parece a mí. Todo es cuestión de gustos, pero, el brownie se caracteriza por un interior tierno y a estas galletas les pasa lo mismo.</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
En resumen, están muy buenas, y como consejo, haz el doble de la receta porque no duran un suspiro y si haces como yo que encima regalas, puffff, entonces es un visto y no visto. Os dejo una idea de presentación, ya que a partir de ahora , cada vez que haga dulce pondré una idea para regalar así cogéis ideas para navidad o para regalos que tengáis que hacer.</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><b style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 700; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: blue;">Fotos y redacción: Carmela</span></b><br style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><b style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 700; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: red;">Fuente: Revista Thermomix magazine nº 98</span></b><br style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
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<span style="font-size: large;"><b>GALLETAS BROWNIE</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZt22KJl1mPdnMULYaErjkm3NCaQ8RAF6LFfgX25TVNHnf4bc-1Qnxz6gELEaQD-ZKQi9SzoLysGKkBanz1ruTljXPoSTfY02_TnYWBB6hY6_VGKzDBhxfZnHUT87uZhyphenhyphen27gyiKaQD-uBE/s1600/DSC01562.JPG" imageanchor="1" style="color: #7c6716; margin-left: 13.2px; margin-right: 13.2px; text-decoration: none;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" data-original-height="576" data-original-width="1024" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZt22KJl1mPdnMULYaErjkm3NCaQ8RAF6LFfgX25TVNHnf4bc-1Qnxz6gELEaQD-ZKQi9SzoLysGKkBanz1ruTljXPoSTfY02_TnYWBB6hY6_VGKzDBhxfZnHUT87uZhyphenhyphen27gyiKaQD-uBE/s640/DSC01562.JPG" style="background-attachment: scroll; background-clip: border-box; background-color: white; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto; border-bottom-color: rgb(232, 232, 232); border-bottom-style: solid; border-bottom-width: 1px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(232, 232, 232); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(232, 232, 232); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(232, 232, 232); border-top-style: solid; border-top-width: 1px; box-shadow: 1px 1px 5px rgba(0,0,0,0.1); padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; position: relative;" width="640" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaL4KT_2vpj1O99yGdI9eVYKB22ujDwkcbl9sufn2X31G-IgWZErUx990j3zqLMHGIYE1vFYcfdiTY89Yxh5JOb3WZ4NsVRUrmhlKeOeLRYDQ38dnJyGFoZUjH9Obu1HQOHYfNFHyuxyF2/s1600/DSC01577.JPG" imageanchor="1" style="color: #7c6716; margin-left: 13.2px; margin-right: 13.2px; text-decoration: none;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" data-original-height="576" data-original-width="1024" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaL4KT_2vpj1O99yGdI9eVYKB22ujDwkcbl9sufn2X31G-IgWZErUx990j3zqLMHGIYE1vFYcfdiTY89Yxh5JOb3WZ4NsVRUrmhlKeOeLRYDQ38dnJyGFoZUjH9Obu1HQOHYfNFHyuxyF2/s640/DSC01577.JPG" style="background-attachment: scroll; background-clip: border-box; background-color: white; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto; border-bottom-color: rgb(232, 232, 232); border-bottom-style: solid; border-bottom-width: 1px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(232, 232, 232); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(232, 232, 232); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(232, 232, 232); border-top-style: solid; border-top-width: 1px; box-shadow: 1px 1px 5px rgba(0,0,0,0.1); padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; position: relative;" width="640" /></span></a></div>
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<b><span style="color: blue;"><u>INGREDIENTES ( 15 grandes o 25 medianas ):</u></span></b><br />
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– 150 gramos de chocolate fondant para postres o repostería<br />
– 30 gramos de mantequilla<br />
– 35 gramos de harina de repostería tamizada<br />
– 20 gramos de cacao puro en polvo tamizado<br />
– ¼ cucharadita de sal<br />
– ¼ cucharadita de levadura química en polvo, unos 5 gramos<br />
– 150 gramos de azúcar<br />
– 1 cucharadita de extracto de vainilla<br />
– ½ cucharadita de café soluble<br />
– 2 huevos<br />
-– 100 gramos de chips o pepitas de chocolate</span></div>
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<b><span style="color: blue;"><u><span style="font-family: "Trebuchet MS", sans-serif;">PREPARACIÓN:</span></u></span></b></div>
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Precalentar el horno a <b><span style="color: red;">180º .</span></b></span></div>
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1) Forrar con papel de hornear 2 bandeja2 de horno.</span></div>
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2) Sobre la tapa de la Thermomix, poner un cuenco que pueda ir al microondas y dentro el chocolate y la mantequilla.<br />
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Llevar el cuenco al microondas para derretir el chocolate , lo pondremos a potencia baja, unos pocos segundos cada vez y removiendo para que se derrita de forma controlada y no se queme. Si no disponemos de microondas derretiremos el chocolate al baño maría.<br />
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3) En el vaso de la Thermomix echar la harina, el cacao, la sal y la levadura. Mezclar durante 10 segundos, a velocidad 6. Reservar en un bol.<br />
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4) Colocar la mariposa en las cuchillas y echar el azúcar, la vainilla, el café y los huevos. Programar 5 minutos, temperatura 37º y velocidad 3½. Seguidamente, programamos 5 minutos más, a velocidad 3½, sin programar temperatura.<br />
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5) Añadir la crema de chocolate y mantequilla y mezclamos durante 20 segundos, a velocidad 3.<br />
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6) Incorporar la mezcla de harina y cacao reservada. Programar 8 segundos, a velocidad 2½.<br />
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Retiramos la mariposa de las cuchillas, agregamos las pepitas de chocolate y mezclamos todo con la espátula, mediante movimientos envolventes.<br />
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<span style="background-color: #f1c232;">Aunque la receta es para Thermomix, yo la he hecho con unas varillas manuales más de una vez y se hace perfectamente , así que anímate a hacerlas porque están muy buenas.</span><br />
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7)Echar porciones de masa sobre el papel de hornear preparado ( media cucharada sopera para cada cookie mediana y una cucharada sopera para las grandes), separadas un poco unas de otras para que no se unan al hornearlas (yo horneo 9 en cada bandeja).<br />
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8) Hornear durante <b><span style="color: red;">10 - 12 minutos, a 180º</span></b>.<br />
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9) Sacar del horno, dejar que reposen durante 2 o 3 minutos en la mima bandeja para que se endurezcan un poco y luego, dejar enfriar completamente sobre una rejilla.</span></div>
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<i><b><span style="font-family: "Trebuchet MS", sans-serif;">A disfrutar !!!!</span></b></i></div>
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<b><span style="color: blue;"><u><span style="font-family: "Trebuchet MS", sans-serif;">REGALO CARMELA</span></u></span></b></div>
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Para regalar hay mil formas de empaquetar galletas, como las de hoy son quebradizas escogí una caja amplia donde pudieran ir sin estar mucho unas sobre otras. Cogí estos materiales:</span></div>
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- Caja de cartón, esta es de la sección de repostería de Mercadona de cuando compro allí cosas de bollería y me gustó por tener la parte de arriba de plástico.</span></div>
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- Servilletas de papel bonitas, a ser posible que hagan juego con el color de la caja, las mías son de Ikea y uno de los árboles es del color de mi caja.</span></div>
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- Lazo o cuerdas de colores que peguen con el color de la caja.</span></div>
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- Tarjeta o etiquetas.</span></div>
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- Peluche mini que yo pequé a la caja con un puntito de silicona caliente para que se pudiese despegar. </span></div>
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Espero que os guste la idea o que probéis la vuestra y me contéis qué tal y si os apetece poner en Instagram la foto de vuestras galletas en el hastag #Carmelablogs.</span></div>
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Carmela (Sunflower)http://www.blogger.com/profile/09225054840531731611noreply@blogger.com0tag:blogger.com,1999:blog-1483537818869660669.post-90288282851352440892018-07-09T11:03:00.000+02:002018-07-09T11:03:06.378+02:00ARROZ CON LECHE SENCILLO<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><b>E</b></span>l verano parece que este año viene algo más suave de temperatura, bien que se agradece en mi tierra que estamos acostumbrados a los 40 y muchos , tanto que el año pasado tuvimos que sacar a los niños del cole una semana antes por las altas temperaturas en las clases. Como decía, este años nos da una tregua para poder preparar cosas en la cocina que de otro modo no podría una ni acercarse jeje, así que os traigo un rico arroz con leche muy sencillo para tomar fresquito cuando vengas de la piscina o la playa, ¿ qué te parece el plan ?.</div>
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Vamos con la receta, espero que os guste.</div>
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<b><span style="color: blue;">Fotos y redacción : Carmela</span></b></div>
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<span style="color: red;"><b>Fuente:<a href="https://www.hogarmania.com/cocina/recetas/postres/201106/arroz-leche-8720.html"> Hogarmanía</a></b></span></div>
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<span style="font-size: large;"><b>ARROZ CON LECHE</b></span></div>
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<b><span style="color: blue;"><u>INGREDIENTES ( 6 raciones ):</u></span></b></div>
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- 115 gramos de arroz, bomba o redondo </div>
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- La piel de medio limón (sólo la parte coloreada)</div>
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- 1 palo de canela</div>
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- 100 gramos de azúcar</div>
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- Canela en polvo , para espolvorear</div>
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<b><span style="color: blue;"><u>PREPARACIÓN:</u></span></b></div>
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1) Vierte la leche en una cazuela. Agrega la nata, el arroz, la canela y la corteza de limón.</div>
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2) Pon a cocer a fuego suave durante 50 minutos, removiendo de vez en cuando. Añade el azúcar y cuece durante 5-10 minutos más. Retira del fuego y mezcla de vez en cuando hasta que se enfríe.</div>
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3) Retira la canela, resérvala y pon el arroz en 6 recipientes individuales. </div>
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4) Espolvorea con un poco de canela en polvo. Dejar enfriar.</div>
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Si no los vas a consumir inmediatamente , mejor guardar en el frigorífico bien tapados.</div>
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<i><b>A disfrutar !!!!</b></i></div>
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<b><span style="color: blue;"><u>TRUCO CARMELA:</u></span></b></div>
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Si no tienes en casa canela o limón pero tienes una botella de leche preparada con canela y limón es un sustituto estupendo para usar en esta receta, te aseguro que queda genial. Ideal para después de la piscina llegar y comerte uno de estos platitos o vasitos de arroz con leche.</div>
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Si usas esta leche ya preparada ten en cuenta que lleva azúcar para reducir el de la receta y que no te quede demasiado dulce.</div>
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Carmela (Sunflower)http://www.blogger.com/profile/09225054840531731611noreply@blogger.com4tag:blogger.com,1999:blog-1483537818869660669.post-3816468693366813842018-06-20T09:57:00.000+02:002018-06-20T09:57:42.132+02:00DIP DE PIMIENTO ASADO Y BERENJENA CON BROCHETA DE POLLO<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><b>V</b></span>olvemos el día 20 con la propuesta de <span style="font-size: large;"><b><i><a href="https://desafioenlacocina1.blogspot.com/2018/06/dips-y-acompanamientos-variados-63.html">Desafío en la cocina</a> </i></b></span>, el último antes de tomarnos un descanso para las vacaciones de verano. En esta ocasión las cabezas pensantes de nuestras jefas han decidido pedirnos un dip, vamos, una salsita espesa para mojar y disfrutar. Yo me he decantado por una de pimiento rojo asado y berenjena de origen turco que está exquisita y que acompaña muy bien a estas sencillas brochetas de pollo que espero os guste.</div>
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Y con esta receta ideal para las cenas veraniegas al aire libre nos despedimos del desafío hasta septiembre con nuevas ideas que seguro os van a gustar. Feliz verano !!!!.</div>
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<b><span style="color: blue;">Fotos , idea de receta completa y redacción: Carmela</span></b></div>
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<b><span style="color: red;">Fuente del dip o paté vegetal: Libro de viajes de thermomix</span></b></div>
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<b><span style="font-size: large;">DIP DE PIMIENTO ASADO Y BERENJENA CON BROCHETA DE POLLO</span></b></div>
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<b><span style="color: blue;"><u>INGREDIENTES ( la cantidad dependerá de los vasitos y de cuánto se llenen, pero salen bastantes) :</u></span></b></div>
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Para el dip de pimiento asado y berenjena:</div>
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<span style="color: #444444; font-family: "open sans";">- 1.200 gramos de pimientos rojos cortados por la mitad y sin semillas</span></div>
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- 1 berenjena cortada por la mitad</div>
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- 4 dientes de ajo</div>
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- 60 gramos de aceite de oliva virgen extra</div>
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- 1 cucharadita de sal, esto al gusto</div>
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Además,</div>
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- Pechuga de pollo cortada en cubos pequeños</div>
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- Aceite de oliva virgen extra</div>
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- Sal y pimienta</div>
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<b><span style="color: blue;"><u>TRUCO CARMELA:</u></span></b></div>
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Como yo trabajo en una conservera vegetal, y hago continuamente pruebas con pimiento rojo asado, en vez de asar los pimientos, he utilizado el que hacermos en mi empresa que lo asamos con leña de olivo y le da un toque ahumado que me encanta. Así que si quieres adelantar pasos puedes usar un pimiento rojo en conserva de buena calidad.</div>
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<span style="font-weight: 700;"><span style="color: blue;"><u>PREPARACIÓN:</u></span></span></div>
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Poner<span style="box-sizing: border-box; font-weight: 700;"> el grill del horno a 230ºC</span></div>
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1) Cubrir la bandeja con papel de hornear y <span style="box-sizing: border-box; font-weight: 700;">colocar los pimientos y la berenjena con la piel hacia arriba. Untarles la piel con un poco de aceite para que se pelen mejor</span>. No colocarlos unos sobre otros porque no se tostará la piel y luego no se podrán pelar esas zonas. Si no caben, tendrás que hornear varias veces. Dejar con el <span style="box-sizing: border-box; font-weight: 700;">grill puesto unos 15-20 minutos </span>o hasta que veas que la piel está tostada.</div>
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<span style="text-align: start;">2) Retirar las verduras del horno y</span><span style="box-sizing: border-box; font-weight: 700; text-align: start;"> cubrir con un paño aproximadamente 10 minutos</span><span style="text-align: start;">. Luego pelaRlos pimientos, verás que fácil. Poner mientras vas pelando todos los pimientos, los ya limpios en el cestillo para que vayan soltando jugo.</span></div>
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3) <span style="background-color: white; color: #444444; font-family: "open sans"; font-size: 16px;">Poner en el vaso limpio los 4 ajos y</span><span style="background-color: white; box-sizing: border-box; color: #444444; font-family: "open sans"; font-size: 16px; font-weight: 700;"> trocear 2 segundos en velocidad 8.</span></div>
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<span style="background-color: white; color: #444444; font-family: "open sans"; font-size: 16px;">4) Con una cuchara, retirar la pulpa de la berenjena y añadirla al vaso, incorporar también los pimientos pelados y triturar </span><span style="background-color: white; box-sizing: border-box; color: #444444; font-family: "open sans"; font-size: 16px; font-weight: 700;">8 segundos en velocidad 5</span><span style="background-color: white; color: #444444; font-family: "open sans"; font-size: 16px;">. Cocinar </span><span style="background-color: white; box-sizing: border-box; color: #444444; font-family: "open sans"; font-size: 16px; font-weight: 700;">5 minutos, 90º en velocidad 3</span><span style="background-color: white; color: #444444; font-family: "open sans"; font-size: 16px;">.</span></div>
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<span style="background-color: white; color: #444444; font-family: "open sans"; font-size: 16px;">5) Añadir el aceite de oliva y la sal y programar </span><span style="background-color: white; box-sizing: border-box; color: #444444; font-family: "open sans"; font-size: 16px; font-weight: 700;">10 minutos, 90º, velocidad 2</span><span style="background-color: white; color: #444444; font-family: "open sans"; font-size: 16px;">. Meter en tarros para conservar si lo quieres preparar con antelación y deja enfriar, si lo vas a usar en el momento servir en los vasitos caliente en el momento de comer, aunque personalmente recomiendo hacerlo unos días antes y conservarlo en el frigorífico porque coge mucho más sabor.</span><br />
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<span style="background-color: white; color: #444444; font-family: "open sans";">6) Cortar la pechuga de pollo en dados pequeños, salpimentar al gusto. Poner un poco de aceite de oliva en una plancha y dorar a fuego fuerte un par de minutos el pollo. Retirar del fuego y pinchar la carne en brochetas , unos 3 dados por cada una.</span></div>
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<span style="background-color: white; color: #444444; font-family: "open sans";">7) Poner un par de cucharadas de dip en cada vasito, servir con la brocheta de pollo. Yo lo he servido todo en caliente , pero, el dip también es delicioso en frío.</span></div>
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<span style="background-color: white; color: #444444; font-family: "open sans"; font-size: 16px;"><b><i>A disfrutar !!!!</i></b></span></div>
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Si quieres ver todas las propuestas de mis compañeros de Desafío en la cocina, pincha <b><span style="font-size: large;"><i><a href="https://desafioenlacocina1.blogspot.com/2018/06/dips-y-acompanamientos-variados-63.html">aquí</a></i></span></b>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9QNEOugW1ujYe_2i7wLf4RVz8nzRKxFUXGe0bcgBRzX__uB4UyCDmnpJsxswOXJQuBQB6LoYJqJkG028JAx9k3ADejwHINi28bqRz8PeBmsERnPPRxhg7awU8JYZqcMSLw1El9opqc-o2/s1600/DESAFI%257E1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="277" data-original-width="400" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9QNEOugW1ujYe_2i7wLf4RVz8nzRKxFUXGe0bcgBRzX__uB4UyCDmnpJsxswOXJQuBQB6LoYJqJkG028JAx9k3ADejwHINi28bqRz8PeBmsERnPPRxhg7awU8JYZqcMSLw1El9opqc-o2/s400/DESAFI%257E1.JPG" width="400" /></a></div>
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Carmela (Sunflower)http://www.blogger.com/profile/09225054840531731611noreply@blogger.com2tag:blogger.com,1999:blog-1483537818869660669.post-21134249532862292022018-05-31T17:00:00.000+02:002018-05-31T17:00:26.672+02:00BIZCOCHO DE GALLETAS PRÍNCIPE EN MICROONDAS<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><b>A</b></span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> veces da una pereza encender el horno que terminamos por no hacer nada, en esos momentos, cuando ves de pasada una recetilla que ha puesto una amiga en el Facebook, se te ilumina la bombilla y dices: ¡¡¡ de hoy no pasa !!! ... y no ha pasado, tenía los ingredientes necesarios, así que me he ido a la cocina a preparar este bizcocho que se hace en 15 minutillos cortos, una ganga.</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
Queda un bizcocho denso, chocolateado, con la capa de la cobertura que lo convierte en una tarta improvisada, crece de forma muy uniforme por lo que se puede cortar a la mitad y rellenar con cremas al gusto o mermeladas. a mí me ha resultado delicioso acompañado de fresas frescas. Os lo recomiendo si tenéis niños, quedarán encantados.</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
Diana sustituye el aceite de girasol de la receta por yogur griego, y yo por mascarpone, se ve que cada uno le va dando su toque, atrévete a darle el tuyo !!!.</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><b style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 700; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: blue;">Fotos y redacción: Carmela</span></b><br style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><b style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 700; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: red;">Fuente:</span></b><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span><b style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 700; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><a href="http://www.cocinandoenmarte.com/2014/05/bizcocho-de-galletas-principe.html" style="color: #7c6716; text-decoration: none;">Cocinando en Marte</a></b></span><br />
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<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><b>BIZCOCHO DE GALLETAS PRÍNCIPE EN MICROONDAS</b></span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq_NitZhsk_s9QyJpcRQBQ1AIpM7F_r-lyI2Twmw5vZKKZcFF2hNzr4CLHLB1B6RFOhzP-6jNaaPIN-S-FjI2pNZgIXugd5G-oT2I23Ekafdh54T2UvjUkfCVD5rhBkOu9Asz4CBJwd9aJ/s1600/DSC09592.JPG" imageanchor="1" style="color: #7c6716; margin-left: 13.2px; margin-right: 13.2px; text-decoration: none;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq_NitZhsk_s9QyJpcRQBQ1AIpM7F_r-lyI2Twmw5vZKKZcFF2hNzr4CLHLB1B6RFOhzP-6jNaaPIN-S-FjI2pNZgIXugd5G-oT2I23Ekafdh54T2UvjUkfCVD5rhBkOu9Asz4CBJwd9aJ/s640/DSC09592.JPG" style="background-attachment: scroll; background-clip: border-box; background-color: white; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto; border-bottom-color: rgb(232, 232, 232); border-bottom-style: solid; border-bottom-width: 1px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(232, 232, 232); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(232, 232, 232); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(232, 232, 232); border-top-style: solid; border-top-width: 1px; box-shadow: 1px 1px 5px rgba(0,0,0,0.1); padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; position: relative;" width="640" /></a><br />
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<span style="color: blue;"><u><b><span style="font-family: "Trebuchet MS", sans-serif;">INGREDIENTES (molde 22 cm.):</span></b></u></span></div>
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- 275 gramos de galletas rellenas de chocolate tipo Príncipe</span></div>
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- 100 gramos de azúcar moreno</span></div>
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- 200 ml de leche entera</span></div>
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- 125 gramos de queso mascarpone</span></div>
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- 3 huevos (L)</span></div>
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- 1 sobre de levadura química (tipo Royal)</span></div>
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Cobertura</span></div>
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- 100 gramos de chocolate negro</span></div>
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- 4 cucharadas de leche entera</span></div>
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- 1 cucharadita de mantequilla</span></div>
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<span style="color: blue;"><b><u><span style="font-family: "Trebuchet MS", sans-serif;">PREPARACIÓN:</span></u></b></span></div>
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1) Triturar las galletas hasta que queden reducidas a polvo. </span></div>
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Poner las galletas trituradas a un bol , añadir los huevos, el azúcar, el sobre de levadura, la leche y el mascarpone.</span>
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2) Batir un par de minutos con unas varillas eléctricas, hasta que quede una mezcla homogénea. </span></div>
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3) Verter al molde (apto para microondas) y, cogiéndolo de ambos lados, dar unos golpes suaves contra la encimera para que salgan las burbujas de aire. </span></div>
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4) Programar el microondas <b><span style="color: red;">10 minutos a 900 W y dejamos 5 minutos más con la puerta cerrada</span></b>.<br />
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Dejar enfriar un poco, cuando podamos manejarlo bien, desmoldar y dejar enfriar en una rejilla completamente.<br />
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5) Para la cobertura , poner en un recipiente apto para microondas todos los ingredientes, programar el microondas a baja potencia de 30 en 30 segundos, moviendo cada vez hasta que se derrita el chocolte y se haga una pasta homogénea-<br />
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6) Bañar el bizcocho con la cobertura y dejar secar.<br />
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Buenísimo combinado con fruta fresca.<br />
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<b><i>A disfrutar !!!!</i></b><br />
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Carmela (Sunflower)http://www.blogger.com/profile/09225054840531731611noreply@blogger.com4tag:blogger.com,1999:blog-1483537818869660669.post-38579234286934625862018-05-13T19:11:00.002+02:002018-05-13T19:11:18.284+02:00PAN DE LECHE SUPERRRRRRRRRR ESPONJOSO<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><b>H</b></span>oy es la Romería de mi pueblo y lo suyo, vamos lo típico sería ir detrás de las carrozas cantando y bailando, pero, hace ya mil años que no voy , espero volver a ir en alguna ocasión cuando mis dos minichefs sean algo mayores y el terror de que se metan debajo de un tractor o los pise un caballo sea menor.<br />
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En fin, que como encima de los miedos maternales mi marido trabajaba, tocaba quedarse en casa que, de vez en cuando, también apetece . Para hacer más divertida la mañana, he preparado estos bollitos que son ultra ligeros y esponjosos 100 % , vamos que con un batido de chocolate o un capuchino te los comes sin darte cuenta, bueno, se los comen que yo no puedo por ahora probar más pan que el desayuno y éstos no llegan a mañana creo ...<br />
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La receta es de un canal japonés que me encanta, con videos muy fáciles de seguir y subtitulado en inglés, hago muchas de sus recetas y todas han salido genial, os lo recomiendo. Vamos con la receta.<br />
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<b><span style="color: blue;">Fotos y redacción: Carmela</span></b><br />
<b><span style="color: red;">Fuente: <a href="https://www.youtube.com/watch?v=d1cNqZmDnaM&t=12s">Canal de Cook Kafemaru en Youtube</a></span></b><br />
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<b><span style="color: blue;"><u>INGREDIENTES ( 16 bollitos tamaño bocado ):</u></span></b><br />
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- 185 gramos de leche tibia</div>
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- 3 gramos de levadura seca de panadería<br />
- 250 gramos de harina para pan, he usado de fuerza<br />
- 30 gramos de azúcar<br />
- 3 gramos de sal<br />
- 20 gramos de mantequilla sin sal en pomada, o sea blanda pero no derretida<br />
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<b><span style="color: blue;"><u>PREPARACIÓN:</u></span></b><br />
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El amasado lo podemos hacer tal y como muestra el vídeo de forma manual o como yo que he usado la panificadora para el amasado del pan completo en el programa MASA, luego las bolas ya las he hecho a mano, al gusto.<br />
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1) Disolver la levadura seca en la leche hasta que no queden grumos. Reservar.<br />
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2) En un cuenco amplio poner la harina junto con el azúcar y la sal, mezclar bien. Abrir un hueco en el centro de la mezcla y verter la leche con la levadura. Mezclar bien , primero con una cuchara de madera o una rasqueta y cuando veamos que ya toma forma de masa, la volcamos en una superficie de trabajo ligeramente enharinada. Amasar unos minutos, formar una bola, aplanar un poco con las manos y añadir la mantequilla, volver a amasar hasta que quede una bola de masa homogénea.<br />
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3) Poner en el cuenco de nuevo, tapar con un paño un poco húmedo o un papel film aceitado para que no se pegue al subir, y dejar levar en sitio cálido unos 30 - 40 minutos.<br />
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4) Dividir la masa en 16 porciones iguales, yo la pesé y me salieron unas bolas de unos 29 gramos aprox.<br />
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En un molde cuadrado , el mio mide unos 23x23 cm, forrado con papel de horno poner las bolas de masa dejando un poco de separación entre ellas para que al levar puedan crecer. Tapar con un paño húmedo y dejar levar unos 30 - 40 minutos.<br />
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Precalentar el horno a<b><span style="color: red;"> 150º</span></b>.<br />
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5) Espolvorear con ayuda de un colador un poco de harina por encima de los bollitos. Meter en el horno a<b><span style="color: red;"> 150º unos 17 minutos,</span></b> dependerá de cada horno. Sacar a una rejilla , en cuanto se pueda manejar retirar del molde y dejar enfriar .<br />
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Son una delicia de bollitos, ideales para los niños y para personas mayores que tengan problemas para comer otro tipo de pan más duro.<br />
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<b><i>A disfrutar !!!!</i></b><br />
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Os dejo el vídeo de cook Kafemaru.<br />
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Carmela (Sunflower)http://www.blogger.com/profile/09225054840531731611noreply@blogger.com1tag:blogger.com,1999:blog-1483537818869660669.post-10969107876167813362018-05-08T16:57:00.002+02:002018-05-08T16:57:18.808+02:00VASITOS DE ARROZ CON LECHE ( THERMOMIX )<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><b>S</b></span>oy una apasionada del arroz, de la paella al sushi japonés, me gustan todos , todos ; sin embargo, en dulce ya no me gustaba tanto, pero, no sé qué me ha pasado de un tiempo a esta parte que el arroz con leche , con su sabor a limón y canela, me encanta, me parece un postre como muy de siempre, y ya sabéis lo que me gustan los vasitos y los postres de cuchara, así que ha salido hoy esta receta que se hace en thermomix y es super fácil de hacer. Para hacerla por el método tradicional cambiaremos thermomix por un cazo y una cuchara de madera removiendo para que no se pegue y listo.</div>
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Y cómo sigo a dieta, creo que ya por los siglos de los siglos, la edad no perdona y la barrigota menos, en vez de un vasito completo, tomo medio para merendar el día que tomo hidratos quitando de lo salado para compensar y poder comer esta delicia. Para mi gusto salen en su punto justo, ni muy dulces ni sosos, ni duro ni pasado, vamos que me como medio porque tengo que perder peso por salud, que si no aysssss, me lo comía enterito.</div>
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<b><span style="color: blue;">Fotos y redacción: Carmela</span></b></div>
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<b><span style="color: red;">Fuente: Recetario.es</span></b></div>
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<span style="font-size: large;"><b>VASITOS DE ARROZ CON LECHE ( THERMOMIX )</b></span></div>
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<b><span style="color: blue;"><u>INGREDIENTES ( 6 - 8 vasitos dependiendo del tamaño ):</u></span></b></div>
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- 1500 gramos leche entera</div>
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- 200 gramos de arroz, bomba o redondo</div>
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- La piel de medio limón y de media naranja, (sólo la parte coloreada)</div>
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- 1 palo de canela</div>
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- 230 gramos de azúcar</div>
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- 70 gramos mantequilla</div>
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- Canela en polvo , para espolvorear</div>
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<b><span style="color: blue;"><u>PREPARACIÓN: </u></span></b></div>
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1) Coloque la mariposa en las cuchillas. Ponga en el vaso la leche, el arroz, la piel de limón y de naranja y la canela. Programe 45 minutos, 90º, velocidad 1.</div>
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2) Añada el azúcar y la mantequilla. Programe 10 minutos, 90º, velocidad 1. Viértalo en una fuente, retire las pieles de limón y de naranja, el palo de canela y déjelo enfriar. Sírvalo espolvoreado con canela en polvo.</div>
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Yo después de la fuente lo puse en los vasitos hasta que enfrío, unos los dejé tapados y vueltos boca abajo para hacer el vacío en frascos pequeños para conserva para que me aguantasen algo más en el frigorífico, a los otros los dejé para tomar en el momento, y la canela se la puse justo antes de servir.</div>
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Sugerencia: Si le gusta más cremoso, sustituya 400 g de leche por 400 g de leche evaporada. Si, por el contrario, le gusta más claro ponga 160 g de arroz en lugar de 200 o añada un poco más de leche al final y mezcle con la espátula.</div>
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<b><i>A disfrutar !!!!</i></b></div>
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Carmela (Sunflower)http://www.blogger.com/profile/09225054840531731611noreply@blogger.com1tag:blogger.com,1999:blog-1483537818869660669.post-35709841871374195482018-05-06T17:14:00.001+02:002018-05-06T17:17:22.637+02:00MUFFINS DE CHOCOLATE TIPO STARBUCKS .... SIN PALABRAS !!<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="font-size: large;">É</span></b>rase una mujer que decidió un buen día que tenía que perder peso sí o sí, todos llegamos a ese punto en qué no queremos mirarnos al espejo, y ella llegó hace una semana. Como es una chica sensata se puso en manos de expertos en nutrición y dietética para conseguir tener un peso saludable pero sin tener las consecuencias que tienen todas las dietas , veáse me harto de comer lo mismo, hasta el moño de verduras , etc ... y hasta el día de hoy va estupendamente, no le gustan en exceso los dulces, ni las grasas ni los snacks con lo cual no está siendo muy complicado, todo se trata de tener un poco de sentido común, reducir en unos sitios y aumentar en otros, y así lo va llevando requetebién, perooooo, quiere el destino que esta mujer tenga en casa a un preadolescente que le gusta el dulce, que no engorda el jodio ni comiéndose un burro entero, envidia cochina y pura oye, así que como también es una mami entregada ha sacrificado su estado mental al trabajar con chocolate para hacerle a su retoño esta maravilla de muffins de chocolate típicos de la cadena Starbucks.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">La receta es de una chica muy conocida en internet, creo que la receta es de una chica de Mundorecetas pero cómo se la he cogido a ella la cito como fuente, Alicia, del blog</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"> " Canecositas " , si tienes thermomix lo conoces seguro, todas sus recetas salen y salen muy bien porque son probadas por ella, y sin duda, es una referencia para usar la máquina y sacarle todo el provecho.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Vamos a la receta de hoy ...</span><br />
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<span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><b>Fotos y redacción: Carmela</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: red;">Fuente: </span></b><a href="https://www.recetario.es/dulces-y-postres-recetas/muffins-de-chocolate-estilo-starbucks/c9ar4z2h-b59c6-063172-cfcd2-4n7wglek">Canecositas </a></span><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">MUFFINS DE CHOCOLATE TIPO STARBUCKS</span></b><br />
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<b><span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><u>INGREDIENTES ( 12 muffins ):</u></span></b><br />
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<b></b><span style="color: blue;"></span><u></u><span style="font-family: "trebuchet ms" , sans-serif;"><br />- 230 gramos de harina de repostería<br />- 50 gramos de cacao sin azúcar tipo Valor<br />- 2 yogures griegos naturales sin azúcar<br />- 150 gramos de azúcar <br />- 80 gramos de aceite de girasol , he usado aceite de oliva de aceituna arbequina que es muy suave de sabor<br />- 2 huevos L<br />- 1 sobre de levadura , he puesto 10 gramos sólo<br />- 4 cucharadas de leche <br />- 100 gramos de chocolate en perlitas </span><br />
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<b><span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><u>UTENSILIOS:</u></span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">He usado thermomix como batidora, pero, no hace falta máquina ninguna, con un bol y unas varillas manuales basta y sobra.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Molde de 12 cavidades para muffins o en su defecto, unas flaneras</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Moldes desechables de papel para muffins o magdalenas, los míos los compré en Amazon</span></div>
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<b><span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><u>PREPARACIÓN:</u></span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Precalentar el horno a <b><span style="color: red;">180º</span></b>.</span></div>
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<span style="color: black;"><span style="font-family: "trebuchet ms" , sans-serif;">1) Mezclamos la harina, la levadura, el azúcar y <br style="box-sizing: border-box;" />
el cacao en el vaso, 10 segundos, vel 6. Reservamos en un cuenco aparte.</span></span></div>
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<span style="color: black;"><span style="font-family: "trebuchet ms" , sans-serif;">2) Sin limpiar el vaso, echamos los huevos, la leche,los yogures y el aceite. Removemos <br style="box-sizing: border-box;" />
a velocidad 3 1/2, durante un minuto.</span></span></div>
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<span style="color: black;"><span style="font-family: "trebuchet ms" , sans-serif;"><br style="box-sizing: border-box;" />3) Incorporaramos la mezcla de ingredientes secos que teníamos reservados. Mezclamos 1 minuto, velocidad 3 . </span></span></div>
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Añadimos las gotitas de chocolate reservando unas cuantas para decorar y terminamos de envolver con la espátula, las gotitas con la masa.</span></span></div>
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<span style="color: black;"><span style="font-family: "trebuchet ms" , sans-serif;">4) Ponemos moldes de papel para magdalenas dentro de flaneras duras, bien de </span></span></div>
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<span style="color: black;"><span style="font-family: "trebuchet ms" , sans-serif;">metal o de esas tipo Albal, usar y tirar. Los rellanamos casi hasta arriba, </span></span></div>
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<span style="color: black;"><span style="font-family: "trebuchet ms" , sans-serif;">ayudándonos de una cuchara, pues la masa es espesita. Así nos saldrán con más </span></span></div>
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<span style="color: black;"><span style="font-family: "trebuchet ms" , sans-serif;">copete, sin que los papelillos pierdan su fuerza y se expandan.</span></span></div>
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<span style="color: black;"><span style="font-family: "trebuchet ms" , sans-serif;"><br style="-webkit-text-stroke-width: 0px; background-color: transparent; box-sizing: border-box; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 18px; list-style-type: none; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></span></span></span></div>
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<span style="color: black;"><span style="font-family: "trebuchet ms" , sans-serif;">5) Decoramos con más gotitas de chocolate por encima y los horneamos durante </span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">unos<b><span style="color: red;"> 25 - 30 minutos a 180º dependiendo del horno</span></b>. </span></div>
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<span style="color: black;"><span style="font-family: "trebuchet ms" , sans-serif;">Sacar y dejar enfriar en una rejilla.</span></span></div>
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<span style="color: black;"><span style="font-family: "trebuchet ms" , sans-serif;">Yo los he sacado en cuánto he visto que estaban ya hechos pero aún un pelín tiernos , como los brownies, para que quedaran más jugosos, en mi horno han estado unos 28 minutos más 2 minutos más con el horno apagado. </span></span></div>
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<span style="color: black;"><span style="font-family: "trebuchet ms" , sans-serif;">Son una delicia y si tienes este mes una mesa dulce muy recomendables, porque quedan jugosos, son muy chocolateados, perfectos para niños. Podemos cambiar las pepitas de chocolate por chocolate blanco o una mezcla de ambas para darles otra aparencia.</span></span></div>
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<span style="color: black;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><i>A disfrutar !!!!!</i></b></span></span></div>
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Carmela (Sunflower)http://www.blogger.com/profile/09225054840531731611noreply@blogger.com2tag:blogger.com,1999:blog-1483537818869660669.post-26224788223662736182018-04-20T10:24:00.000+02:002018-04-20T10:24:20.680+02:00MARRUECOS: LA SOUPE DES AMOUREUX ( LA SOPA DE LOS ENAMORADOS )<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><b>D</b></span>ía 20 y día del reto de <b><i><a href="https://desafioenlacocina1.blogspot.com.es/2018/04/sopas-y-cremas-con-nombre-propio-62.html">Desafío en la cocina</a></i></b>, en esta ocasión Toñi, del blog <b><i><a href="https://picaskitchen.blogspot.com.es/">" Qué se cuece en mi cocina "</a></i></b> nos ha propuesto preparar una sopa o crema con nombre propio así que yo he elegido una sopa cremosa que , de otro modo, no habría preparado nunca. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Esta sopa es una receta de la cocina marroquí muy especial, y aunque la receta es para tomarla caliente, yo lo que sobró lo tomé al día siguiente fría como un gazpacho y me gustó mucho, es una sopa muy refrescante. Espero que os guste.</span></div>
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<span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><b>Fotos y redacción: Carmela</b></span></div>
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>Fuente: Libro Thermomix</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>LA SOUPE DES AMOUREUX</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">La sopa de los enamorados</span></div>
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<span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><u><b>INGREDIENTES (Para 4 personas)</b></u></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">– 20 gramos de jengibre fresco pelado cortado en láminas finas (o 1 cucharadita de jengibre en polvo)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">– 80 gramos de cebolla cortada en 2 trozos</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">– 300 gramos de zanahoria en trozos</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">– 20 gramos de mantequilla</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">– 500 gramos de agua</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">– 1 pastilla de caldo de verduras</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">– 100 gramos de zumo de naranja</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">– 100 g de creme fraiche ( nata fresca )</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">– 1/2 cucharadita de sal</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">– 2 pellizcos de pimienta</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">– Cebollino picado (opcional)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">– Picatostes (opcional)</span></div>
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<b><span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><u>PREPARACIÓN</u></span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1) Ponga el jengibre y la cebolla en el vaso y trocee 3 seg/vel. 6. Con la espátula baje los restos de trituración de la tapa y del interior del vaso hacia las cuchillas.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2) Añada las zanahorias y trocee 5 seg./vel. 6. Baje los restos de verduras hacia las cuchillas, con ayuda del la espátula.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3) Añada la mantequilla y programe 3 min/ temp.Varoma /vel. 1. Añada el agua y el cacito de caldo y programe 12 min /100º /vel. 1.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">4) Añada el zumo de naranja, la nata fresca, la sal y la pimienta y programe 1 min./vel. 10.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">5) Sirva en cuencos precalentados espolvoreada con cebollino o con picatostes.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><b>A disfrutar !!!!</b></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Para ver todas las recetas de mis compañeros pincha <span style="font-size: large;"><b><i><a href="https://desafioenlacocina1.blogspot.com.es/2018/04/sopas-y-cremas-con-nombre-propio-62.html">aquí</a> .</i></b></span></span></div>
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Carmela (Sunflower)http://www.blogger.com/profile/09225054840531731611noreply@blogger.com3tag:blogger.com,1999:blog-1483537818869660669.post-24797323184019739292018-04-16T18:34:00.001+02:002018-04-16T19:19:03.904+02:00MAGDALENAS DE LECHE EVAPORADA<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="background-color: transparent; color: black; font-size: large; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><b>A</b></span></span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="background-color: transparent; color: black; display: inline; float: none; font-size: 13.2px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">ntes de nada mil perdones por mi ausencia, la vida a veces se complica mucho y otras las ganas de hacer ciertas cosas, como escribir o cocinar, sufren subidas y bajadas que nos hacen dudar en continuar o cambiar o dejar todo.</span></span><br />
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En fin, como no os voy a aburrir con mis problemas, vamos con otra receta del libro de Susana y Jesús, Webos Fritos, en esta ocasión unas muy ligeras de leche evaporada, de sabor suave, y como todas las del libro, muy ricas.</span><br />
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</span><b style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 700; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: blue; font-family: "Trebuchet MS", sans-serif;">Fotos y redacción: Carmela</span></b><br />
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<b><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">MAGDALENAS DE LECHE EVAPORADA</span></b></div>
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<b><span style="color: blue; font-family: "Trebuchet MS", sans-serif;"><u>INGREDIENTES ( 12 unidades ):</u></span></b></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">- 125 gramos de leche evaporada</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">- 220 gramos de harina normal, yo he usado de repostería</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">- 12 gramos de levadura de repostería</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">- 50 gramos de almendras molidas</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Para adornar:</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">- 2 cucharadas de azúcar</span><br />
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<b><span style="color: blue; font-family: "Trebuchet MS", sans-serif;"><u>PREPARACIÓN:</u></span></b></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Precalentar el horno a <b><span style="color: red;">220º.</span></b></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1) Poner el azúcar y los huevos en un cuenco amplio, batir con las varillas unos 5 minutos.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">2) Sin dejar de batir , añadir el aceite y la leche evaporada hasta que esté todo integrado.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">3) Tamizar la harina y la levadura, añadir a lo anterior junto con la almendra molida. Mezclar suave con una espátula sin batir demasiado.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">4) Verter la masa en los moldes elegidos, espolvorear azúcar por encima de cada una.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">5) Meter en el horno a <b><span style="color: red;">200º, calor arriba y abajo , sin aire, unos 15 minutos.</span></b> Sacar del horno y dejar enfriar en una rejilla.</span><br />
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<b><span style="font-family: "Trebuchet MS", sans-serif;">EN THERMOMIX:</span></b><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Precalentar el horno a <b><span style="color: red;">220º.</span></b></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1) Poner la mariposa en elvaso, añadir los huevos y el azúcar, programar 2 minutos, 37º, velocidad 3. Volver a programar 2 minutos, velocidad 3 sin temperatura.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">2) Programar velocidad 2 sin tiempo y añadir el aceite y la leche evaporada hasta que se integren.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">3) Quitar la mariposa, añadir la harina y la levadura tamizada junto a la almendra molida y poner velocidad 3 unos 10 segundos. Terminar de mezclar con la espátula.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">4) Verter la masa en los moldes elegidos, espolvorear azúcar por encima de cada una.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">5) Meter en el horno a <b><span style="color: red;">200º, calor arriba y abajo , sin aire, unos 15 minutos.</span></b> Sacar del horno y dejar enfriar en una rejilla.</span><br />
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<b><i><span style="font-family: "Trebuchet MS", sans-serif;">A disfrutar !!!!</span></i></b></div>
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Carmela (Sunflower)http://www.blogger.com/profile/09225054840531731611noreply@blogger.com1tag:blogger.com,1999:blog-1483537818869660669.post-57205859480366971942018-04-08T12:08:00.000+02:002018-04-08T22:45:02.367+02:00COCA DE CALABAZA ASADA<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "trebuchet ms" , sans-serif;"><b>L</b><span style="background-color: transparent; color: black; display: inline; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">os que pasáis por aquí de vez en cuando ya sabéis lo mucho que me gustan los bizcochos, es por falta de tiempo que no pongo ni preparo más, cosa, que quiero remediar desde ya jeje. He observado que mi minichef cuando lleva al cole para comer bizcocho comprado, ése tan seco que parece un cacho de desierto, me trae de vuelta siempre un trozo, no le culpo pobrecito mio, sin embargo, cuando lo que lleva es algo preparado por papá y mamá, el jodío no trae ni una miga, me encanta ver su cara al darse cuenta de que estoy preparando un bizcocho y más esta coca que está ummmmm, creo que mi hijo se está volviendo muy selectivo con lo que come jaja.</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="background-color: transparent; color: black; display: inline; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
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Vuelvo al libro de Su, y es que salen todos los bizcochos a la primera, es de los pocos libros de cocina que realmente son recetas probadas, y libros tengo montones, pero, hay unos pocos que los tengo gastados de usarlos, éste de bizcochos es uno de ellos. Esta ocasión he querido probar con la calabaza, de hecho ya lo he hecho otras veces con muy buen resultado, y esta coca sale enorme, deliciosa de sabor, una delicia que se va a quedar de favorita para llevar de regalo, ya os enseñaré como la voy a presentar yo. 100 % recomendado.</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 700; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: blue;"><br /></span></b><span style="background-color: transparent; color: black; display: inline; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><b style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 700; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: blue;">Fotos y redacciòn: Carmela</span></b><br style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="background-color: transparent; color: black; display: inline; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><b style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 700; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: red;">Fuente: Libro de bizcochos de Webos Fritos</span></b><br style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="background-color: transparent; color: black; display: inline; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
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<b><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">COCA DE CALABAZA</span></b><br />
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<b><span style="color: blue;"><u><span style="font-family: "trebuchet ms" , sans-serif;">INGREDIENTES ( 12 personas con hambre ):</span></u></span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="text-align: justify;">- 500 gramos de calabaza asada, peso de la pulpa de la calabaza ya limpia de piel y pipas</span><br />
<span style="text-align: justify;">- 300 gramos de azúcar</span><br />
<span style="text-align: justify;">- 450 gr de harina de repostería</span><br />
<span style="text-align: justify;">- 200 ml de aceite de oliva virgen suave, yo uso de girasol</span><br />
<span style="text-align: justify;">- 5 huevos L</span><br />
<span style="text-align: justify;">- Gasificante , 2 sobres azules o morados, depende de la marca y 2 blancos. He usado en su lugar un sobre de 16 gramos de levadura química pues no tenía gasificante y genial.</span></span></div>
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<span style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">- Azúcar para la cobertura al gusto</span></span></div>
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<span style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">- Canela en polvo para la cobertura, opcional</span></span></div>
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<span style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Para un molde rectangular de 25 x 35 cm, un molde grande que sale un pedazo de coca.</span></span><br />
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<span style="text-align: justify;"><b><span style="color: blue;"><u><span style="font-family: "trebuchet ms" , sans-serif;">PREPARACIÓN:</span></u></span></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="text-align: justify;">1) P</span><span style="text-align: justify;">ara asar la calabaza yo lo hago así: <b><i><a href="https://losinventosdecarmela.blogspot.com.es/2013/02/como-asar-calabaza.html">Cómo asar calabaza</a></i></b></span></span></div>
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<span style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">Es mejor preparar la calabaza el día o la mañana antes, así estará fría y no se hará tan largo la preparación de la coca.</span></span></div>
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<span style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #333333;">2) Precalentar el horno a </span><b><span style="color: red;">175º</span></b><span style="color: #333333;">.</span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="text-align: justify;">3) </span><span style="background-color: white; text-align: justify;"> </span><span style="background-color: white; text-align: justify;">En un bol poner la calabaza asada y pelada, los huevos y el azúcar, y batirlos con una batidora eléctrica de varillas. <b>En thermomix: </b></span><span style="background-color: white; text-align: justify;"><b>Poner en el vaso la pulpa de la calabaza asada, los huevos y el azúcar. Mezclar 2 min, vel. 6.</b></span></span></div>
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<span style="background-color: white; text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif;">4) Añadir el aceite y batir un poco más. <b>En thermomix: <span style="text-align: justify;">Añadir el aceite y mezclar 1 min, vel. 6.</span></b></span></span></div>
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5) Pesar la harina y tamizarla en un bol, añadir el gasificante , e incorporarla a la masa. A partir de este momento integrarla bien, enérgicamente, pero sin batir mucho tiempo. <b>En thermomix: <span style="text-align: justify;">Mezclar la harina con los gasificantes , echar en el vaso y remover vel. 6, unos segundos. Terminar de remover con la espátula hasta que esté todo integrado.</span></b></span></span></span><br />
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6) Forrar con papel apto para horno el molde rectangular, pincelarlo con mantequilla y echar la masa.</span></span></span></span><br />
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Queda espesa, por lo que hay que mover el molde hasta que quede igual por todos los lados, sin meter la espátula.</span></span></span></span><br />
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7) Espolvorear bastante azúcar y, si os gusta, un poco de canela.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #333333;">8) Meter en el horno a </span><b><span style="color: red;">175º unos 40 minutos </span></b><span style="color: #333333;">estará lista. </span></span><br />
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9) Dejar enfriar en una bandeja de rejilla. Cuando se deje manipular desmoldar con cuidado.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Es un bizcocho denso, del estilo de los sobaos, casi parece tarta de queso al morder mezclado con bizcocho, es una delicia y aunque parezca dulce por el azúcar de la cobertura no queda nada empalagoso. Y aún más rico de un día para otro. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Al ser un bizcocho húmedo no recomiendo dejarlo muchos días sin estar en un recipiente hermético. Yo otras veces lo que va quedando lo he tenido en el frigorífico en un táper.</span></div>
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<i><b><span style="font-family: "trebuchet ms" , sans-serif;">A disfrutar !!!!</span></b></i></div>
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<b><span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><u>IDEA PARA REGALO:</u></span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Si te gusta llevar algún detalle cuando te invitan a alguna reunión , o simplemente quedar bien con alguna persona especial, te dejo una idea sencilla. Una caja de madera con aire antiguo, o de cartón, el caso es escoger algo para esa persona adecuada a sus gustos. Unas cápsulas cuadradas de magdalena o papel de horno en su defecto, una cinta y algún adorno y queda mejor presentado que una caja de cartón marrón sin ninguna gracia.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Además, si lo ponéis así en cajas de madera pequeñas abiertas en una mesa dulce quedan también muy bonitas.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Para que no se pegue a la tapa he puesto un poco de papel de horno plegado para que hiciese de barrera. Espero que os guste la idea.</span><br />
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Carmela (Sunflower)http://www.blogger.com/profile/09225054840531731611noreply@blogger.com2tag:blogger.com,1999:blog-1483537818869660669.post-17017835177735164512018-04-02T16:55:00.001+02:002018-04-02T17:12:04.899+02:00FIESTAS Y EVENTOS CARMELA: VASITOS DE BOCADITOS DE HOJALDRE Y CHOCOLATE<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;"><b>E</b></span>n nada estamos en época de comuniones y bodas, en algunas de ellas el banquete lo pone una empresa especializada en catering o es en un restaurante por lo que en estos casos quizás no te sirvan estas ideas, sin embargo, también hay comuniones más íntimas y familiares en las que somos nosotros los que preparamos la " mesa dulce". Para vosotros, para los que vais a preparar este año vuestra propia mesa, es para quién estoy recopilando estas ideas que, aparte de ser económicas, quedan muy bien y están de rechupete, ya me contaréis.<br />
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En mi pueblo, hasta hace algunos años , las comuniones eran una barbaridad, me refiero al banquete o convite, en cuanto a despliegue de medios, daba igual quedarse con un préstamo a 5 años, el caso es que la comunión del niño o niña fuese la mejor .... gracias a Dios, se está recuperando la sensatez, y aunque las grandes fiestonas se siguen viendo, cada vez son más las comuniones más familiares y pequeñas, en casa este año celebramos la de mi sobrina Laura, que es en restaurante pero nos dejan llevar aparte la mesa dulce , y ahí estamos, queremos que sea una mesa muy especial para una niña preciosa.<br />
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Ya os he dicho más de una vez que me gusta mucho un canal de YouTube, <b><i><a href="https://www.youtube.com/watch?v=VHt5TrIdOcU&t=229s">Cook Kafemaru,</a></i></b> que tiene un montón de ideas para dulces pequeños que nos van a venir estupendos para esto que os comento. Esta forma de empaquetar unos mini croissants, casi de bocado, me encantó desde el momento en que lo vi. Os dejo el enlace en dónde pone Fuente, para que veáis el video paso a paso, es muy sencillo y lo podéis usar para cualquier dulce o golosina pequeña. Si la comunión o fiesta tiene algún color predominante buscad los vasitos de cartón a juego, y si no encontráis, pues un lazo o washitape que le combine.<br />
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<b><span style="color: blue;">Fotos y redacción: Carmela</span></b><br />
<b><span style="color: red;">Fuente:</span></b> <span id="goog_404964333"></span><a href="https://www.youtube.com/watch?v=VHt5TrIdOcU&t=229s">Canal de YouTube , Cook Kafemaru</a><br />
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<b><span style="font-size: large;">VASITOS DE BOCADITOS DE HOJALDRE Y CHOCOLATE</span></b><br />
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<b><span style="color: blue;"><u>INGREDIENTES :</u></span></b></div>
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- Hojaldre congelado o fresco, he usado el de la marca de Lidl , con una sola plancha salen bastantes unidades</div>
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- Chocolate especial postres , se puede usar el que más nos guste, negro, con leche, blanco , o una mezcla de varios tipos ....<br />
- 1 huevo L para pintar loa bocaditos<br />
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<span style="color: blue;"><b><u>MATERIALES:</u></b></span></div>
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-Vasitos de cartón, el tamaño dependerá de qué cantidad de bocaditos queremos poner por vaso</div>
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- Palillos de dientes redondos<br />
- 1 regla escolar<br />
- Un cuchillo afilado</div>
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- Cinta adhesiva de colores tipo washitape o papel de colores y pegamento para papel</div>
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- Pegamento en barra</div>
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- Papel de horno ( wax paper )</div>
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- Pegatinas o lazos para decorar si nos apetece</div>
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<b><span style="color: blue;"><u>COMPRAS: </u></span></b></div>
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- Vasitos de cartón: En tiendas de todo a 1 euro, Tiendas Casa, Tiger, Tedi, grandes superficies, vamos , que los encuentras seguro.</div>
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- Las banderitas en tiendas todo a 1 euro, las que ves en la foto son de Tiger, Tedi y una tienda de todo a 1 euro</div>
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- El hojaldre y el chocolate que he usado son de Lidl, pero, los hay en cualquier tienda, incluso las de barrio así que no tienes excusa.</div>
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- El papel de horno en droguerías, Carrefour, Lidl, Mercadona, etc.... </div>
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- Las pegatinas o stickers en las tiendas que he mencionado antes también los encuentras.<br />
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<b><span style="color: blue;"><u>PREPARACIÓN:</u></span></b><br />
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Precalentar el horno a <b><span style="color: red;">200º</span></b>.<br />
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1) Sacar la plancha de hojaldre del frigorífico si es refrigerada, si es congelada habrá que descongelarla previamente. Extender sobre la mesa de trabajo, con ayuda de la regla y del cuchillo trazar rectángulos pequeños y luego cortar a la mitad en diagonal formando triángulos.<br />
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2) Cortar el chocolate elegido en onzas o cuadraditos del tamaño más o menos del ancho de nuestros triángulos de masa, enrrollar el chocolate con el triángulo de masa de hojaldre como si fuese un croissant, del lado más ancho hasta acabar en el más estrecho.<br />
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3) Disponer en la bandeja del horno sin que se toquen unos con otros, pintar con huevo batido. Hornear a <b><span style="color: red;">200º unos 10 - 12 minutos o hasta que estén doraditos</span></b>. Sacar del horno y dejar enfriar completamente en una rejilla.<br />
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4) Para los vasitos, cortar cuadrados de papel de horno de tamaño algo más grande que la boca del vaso. Rellenar los vasos sin llegar al borde con bocaditos, poner un palillo redondo , si se quiere se puede adornar o comprar ya hecho. Para cerrarlos poner pegamento en barra en los bordes del vaso, pegar los cuadrados de papel de horno pegando bien los bordes, recortar el contorno dejando una esquina para poder luego levantar la "tapa" y decorar al gusto.<br />
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Yo he elegido estos vasos con motivos marineros para una comunión de niño, pero, evidentemente se pueden personalizar al gusto.<br />
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<iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="480" src="https://www.youtube.com/embed/VHt5TrIdOcU" width="854"></iframe>
https://youtu.be/VHt5TrIdOcU</div>
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Carmela (Sunflower)http://www.blogger.com/profile/09225054840531731611noreply@blogger.com0tag:blogger.com,1999:blog-1483537818869660669.post-78723032812338882402018-03-28T20:09:00.002+02:002018-03-28T20:26:07.230+02:00MÁLAGA, ESPAÑA: ROSCOS FRITOS DE NARANJA<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-size: large;">E</span></b>n mis recuerdos siempre he tenido muy presente en esta época del año a mi abuela Dolores , primero porque por desgracia ella murió un Sábado Santo y segundo por una tradición que siempre ha existido en mi pueblo y que ahora prohíbe Sanidad. Esta tradición consistía en reunirse las mujeres de la familia, abuelas, tías, madres, hijas, sobrinas, nietas ... y acercarse a uno de los hornos de las panaderías del pueblo a fabricar los " regalos ": magdalenas, brazos de gitano, ochíos , galletas ... eran momentos únicos para reír, compartir chismes e historias, unían de manera maravillosa lazos entre los miembros de la familia y de las otras familias allí presentes también, era fácil que en el horno hubiese 30 o 40 personas amasando, batiendo, cascando huevos , una pena que ahora ya no esté permitido porque era muy bonito, y uno de los más bellos recuerdos de mi abuela.</div>
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Cómo hay que buscar opciones para que no se pierda del todo esta manera de pasar un rato en familia, hemos quedado mis hermanas, mis padres y una de mis mejores amigas desde hace más de veinte años a preparar ricos dulces que luego hemos repartido , entre otras cosas, porque los dulces son una delicia peeeeero qué bomba calórica , madre mía. Entre estos dulces que hemos hecho hoy están estos ricos roscos de naranja fritos que yo tuve la suerte de aprender de la mano de Andrés, de El Amasadero, en la escuela de Pepekitchen , de dulces tradicionales malagueños, otro día le tocará el turno a los bollos de aceite .</div>
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Estos roscos son una delicia, se bañan en un almíbar ligero y luego en azúcar, y , aunque el almíbar es opcional, yo os lo recomiendo pues duran así tiernos más días . Espero que os gusten. </div>
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<b><span style="color: blue;">Fotos y redacción: Carmela</span></b></div>
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<b><span style="color: red;">Fuente: Curso dulces tradicionales ( El Amasadero y Pepekitchen )</span></b></div>
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<b><span style="font-size: large;">ROSCOS FRITOS DE NARANJA</span></b><br />
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<b><span style="color: blue;"><u>INGREDIENTES ( Para muuuuuuuuchos roscos tamaño bocado o dos bocados a lo más):</u></span></b></div>
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Roscos:</div>
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- 2 huevos más 1 yema, he usado huevos tamaño L</div>
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- 280 gramos de azúcar</div>
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- 280 gramos de zumo de naranja natural, colado</div>
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- 280 gramos de aceite de oliva suave, he usado el de aceituna arbequina</div>
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- La ralladura de 2 naranjas</div>
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- 16 gramos de levadura química tipo Royal más 1 cucharadita de bicarbonato</div>
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- 1100 gramos de harina de repostería más harina extra para el formado de los roscos si hiciese falta, mi masa no ha necesitado nada se trabajaba muy bien</div>
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Almíbar:</div>
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- 400 ml de agua</div>
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- La piel de un limón y una naranja sin nada de parte blanca</div>
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- 2 cucharaditas de anís verde o matalahúga</div>
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- 2 cucharadas soperas de azúcar</div>
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Además:</div>
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- Aceite de oliva para freír los roscos</div>
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- Azúcar para rebozar los roscos</div>
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<b><span style="color: blue;"><u>PREPARACIÓN:</u></span></b></div>
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Primero la masa de los roscos que tiene que reposar:</div>
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1) Pesar todos los ingredientes, en un bol amplio poner la harina tamizada, la levadura y el bicarbonato. Agregar la ralladura de las naranjas, mezclar.</div>
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2) En otro bol, poner el azúcar con los huevos y la yema y batir hasta que blanqueen y quede una emulsión fina. Añadir el zumo de naranja y el aceite de oliva en hilo, batir hasta integrar bien todo.</div>
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3) Abrir un volcán en el bol con la harina en el centro de ésta, verter la mezcla de los huevos, amasar primero con una cuchara de madera y después con las manos. OJO , no amasar en exceso para que la masa no se vuelva elástica, no se trata de hacer un pan. </div>
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Tapar la masa con film pero que éste toque directamente la masa para que no se forme costra ni se reseque. Dejar reposar 30 minutos - una hora, yo lo he dejado 45 minutos.</div>
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Formar los roscos de unos 30 gramos aproximadamente cada uno, mi masa se dejaba trabajar muy bien, por lo que se hacían bolitas y después con el dedo se formaba el agujero de en medio. Poner en una bandeja forrada con papel de horno.</div>
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4) Preparar el almíbar cuando falten unos 10 minutos para que acabe el tiempo de reposo para que esté caliente pero no en exceso y rompa los roscos. </div>
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Poner en un cazo el agua, las pieles del limón y la naranja y la matalahúga. Infusionar unos minutos y al retirar del fuego , añadir el azúcar . Colar y reservar.</div>
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5) En una sartén honda, poner abundante aceite de oliva , llevar a fuego medio fuerte, que esté caliente pero sin que llegue a humear. Freír los roscos de pocos en pocos para que se hagan bien por ambos lados, con el aceite caliente se hacen en nada. Retirar a una bandeja forrada con papel absorbente, ir pasando cada rosco por el almíbar aún caliente, escurrir un poco e inmediatamente por azúcar. </div>
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El azúcar llega un momento que se satura del líquido del almíbar, cuando veamos que los roscos no se quedan con esa capa de azúcar, echar azúcar nueva para que se queden perfectos.</div>
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Dejar enfriar y ya podemos servirlos, aquí con un chupito de leche merengada, igual de ricos con una copa de vino dulce, de chocolate a la taza, etc.... imaginación al poder.</div>
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<i><b>A disfrutar !!!!</b></i></div>
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Carmela (Sunflower)http://www.blogger.com/profile/09225054840531731611noreply@blogger.com0tag:blogger.com,1999:blog-1483537818869660669.post-6839655093037106732018-03-24T10:01:00.004+01:002018-03-24T10:19:17.445+01:00BIZCOTARROS DE CALABAZA Y CHOCOLATE ... Y MUCHAS MÁS IDEAS EN TARRO<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-size: large;"><b>P</b></span>arece ser que mi última obsesión sea meter todos los alimentos que encuentro en tarros jaja, y es que me resultan muy monos para presentarlos como regalo ¿ a qué sí ? ... además, así en frascos estos bizcochos nos aguantan mucho tiempo en buen estado por lo que si somos pocos en casa y tenemos deseo de algo dulce pues no hay problema, nos comemos uno de estos tarritos, y, si tenemos que ir de invitados a tomar café nada mejor que presentarnos con ellos, sorprenderéis seguro al anfitrión.</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="background-color: transparent; color: black; display: inline; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="background-color: transparent; color: black; display: inline; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Para presentarlos no hace falta más que unos tarros pequeños lo más rectos posibles, los que tienen curvas son más difíciles de cocinar y de comer, unas servilletas o telas que nos gusten, unas gomas o lazos, una caja mona y nada más, a mi caja solo le faltaba ponerle el plástico celofán y un lazo para estar completo, pero, no me dió tiempo ayer y así se quedó la foto jeje.</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Se me ha ocurrido ir poniendo recetas e ideas para los que tenéis algún tipo de evento estos días que vienen como comuniones , bautizos, etc ... La ventaja de estos tarros es que bien cerrados aguantan bastante tiempo y decorados del color de la fiesta quedan preciosos. Si los hacéis ya me decís algo eeeh ?!?.</span></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="background-color: transparent; color: black; display: inline; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="background-color: transparent; color: black; display: inline; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span></span><span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: blue;"><span style="-webkit-text-stroke-width: 0px; background-color: transparent; font-style: normal; font-variant: normal; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Receta y fotos: Carmela ( adaptación de la receta de bizcocho de thermomix del libro básico )</span></span></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: blue;"><br style="-webkit-text-stroke-width: 0px; background-color: transparent; font-style: normal; font-variant: normal; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font-style: normal; font-variant: normal; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><strong>BIZCOTARROS DE CALABAZA Y CHOCOLATE</strong></span></span>
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<span style="font-family: "trebuchet ms" , sans-serif;">Un bizcocho jugoso y muy rico para el desayuno o el café de media tarde ...</span></div>
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<span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><u><strong><span style="font-family: "trebuchet ms" , sans-serif;">PREPARACIÓN:</span></strong></u></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Precalentar el horno a <span style="color: red;"><strong>180º</strong></span>.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1) Batir los huevos con el azúcar hasta que estén espumosos. Añadir el yogu, la calabazar y el aceite y batir de nuevo hasta que esté todo homogéneo. ( <span style="color: red;"><strong>En thermomix: poner los huevos con el azúcar 2 minutos, 37º, velocidad 3, a continuación, el yogur , la calabaza y el aceite, 15 segundos, velocidad 3</strong></span>).</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2) Agregar la harina tamizada con la sal, mezclar bien con la ayuda de una espátula, ( <span style="color: red;"><strong>en thermomix: agregar la harina y la sal 12 segundos, velocidad 2 y 1/2</strong></span> ), verter en los tarros bien limpios, secos y luego engrasados ligeramente. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">3) Agregar a cada tarro las pepitas de chocolate y remover con cuidado, OJO no hay que llenar los tarros más de 2/3 de su capacidad, siempre es mejor quedarse cortos que no tener un volcán en el horno. <strong><span style="color: red;">Hornear,<u> SIN TAPAR</u>, a 180º altura media del horno, calor arriba y abajo, sin turbo y en la rejilla no en la bandeja, unos 30 minutos</span></strong>. Estarán hechos cuando al pinchar una brocheta ésta salga limpia.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">4) Preparar un almíbar ligero con un poco de azúcar, unas gotas de agua y 1/2 cucharadita de esencia de vainilla. Una vez sacados los tarros del horno y en caliente, con una brocheta hacer varios agujeritos pinchando en los bizcochos, verter el almíbar por encima y tapar INMEDIATAMENTE. Dejar enfriar en una rejilla totalmente.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">El taparlos en caliente hace que forme bien el vacío, conservándose bien muchos más días, aún no puedo decir cuánto porque no lo sé.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cómo véis se puede preparar para regalo con una cajita, y poco más, a qué quedan monos ???</span></div>
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Otras ideas:</div>
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<b><i><a href="https://lapanaderiadecarmela.blogspot.com.es/2015/09/bizcocho-tres-leches-la-moka.html">BIZCOCHO TRES LECHES A LA MOKA</a></i></b></div>
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<b><i><a href="https://lapanaderiadecarmela.blogspot.com.es/2016/07/bizcocho-rapido-de-melocoton.html">BIZCOCHO RÁPIDO DE MELOCOTÓN</a></i></b></div>
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Carmela (Sunflower)http://www.blogger.com/profile/09225054840531731611noreply@blogger.com1tag:blogger.com,1999:blog-1483537818869660669.post-42047410085909448122018-03-20T09:57:00.000+01:002018-03-20T09:57:21.016+01:00BAKLAVA DE CHOCOLATE Y FRESAS<div dir="ltr" style="text-align: left;" trbidi="on">
De nuevo llega el día 20 y con él el reto de<b><i><a href="https://desafioenlacocina1.blogspot.com.es/2018/03/baklava-61-desafio-en-la-cocina.html"> Desafío en la cocina</a></i></b>, este mes, Rocío, del blog "<b><i><a href="http://chismesycacharros.blogspot.com.es/"> Chismes y cacharros</a></i></b> " nos propuso este postre turco, el baklava, compuesto por pasta filo y frutos secos triturados, bañado en un almíbar de miel.<br />
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Debo confesar que a mí personalmente no me ha gustado en exceso, yo soy más de salado y este exceso de dulzor no es mi preparación preferida, sin embargo, a mi padre sí que le ha gustado así que , bueno, al menos, no ha sido en vano. Esto es lo bueno de estos retos, preparar platos que de otro modo no harías nunca.<br />
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El próximo reto vendrá de la mano de Toñi, del blog "<b><a href="https://picaskitchen.blogspot.com.es/"><i> Qué se cuece en mi cocina</i></a></b> " , no te lo puedes perder. seguro que es muy original jeje.<br />
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<b><span style="color: blue;">Fotos , tuneo, y redacción: Carmela</span></b><br />
<b><span style="color: red;">Fuente: Libro "La receta de la felicidad "</span></b><br />
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<b><span style="font-size: large;">BAKLAVA DE CHOCOLATE Y FRESAS</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtCWw3UCviZWRazXxcaJDxEOVlq-WlRYvAmBAR9O6mL0biu5UGqvPzjYuTinkslBHK1g5RLDf7u6tEHSOjS8Od-dCc2s-ETjdw7b9pB61cpWloW8jE-JqFZP4oxZ3aMUigtZqAwuCWCxxU/s1600/DSC00864.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="576" data-original-width="1024" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtCWw3UCviZWRazXxcaJDxEOVlq-WlRYvAmBAR9O6mL0biu5UGqvPzjYuTinkslBHK1g5RLDf7u6tEHSOjS8Od-dCc2s-ETjdw7b9pB61cpWloW8jE-JqFZP4oxZ3aMUigtZqAwuCWCxxU/s640/DSC00864.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhemECh6s6PPng9XPo5ddsprciUSa1qvoV4lI7BkeJBVifVbpQJrwslOccZRxiq-RS7pRipH89iD_Ie6rAcFtJePAf5r08Wk2nBZAkksG_ivmiEW8TlLL4KrIqA6nCkaL3fVkme-vrY7b-G/s1600/DSC00847.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="576" data-original-width="1024" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhemECh6s6PPng9XPo5ddsprciUSa1qvoV4lI7BkeJBVifVbpQJrwslOccZRxiq-RS7pRipH89iD_Ie6rAcFtJePAf5r08Wk2nBZAkksG_ivmiEW8TlLL4KrIqA6nCkaL3fVkme-vrY7b-G/s640/DSC00847.JPG" width="640" /></a></div>
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<b><span style="color: blue;"><u>INGREDIENTES :</u></span></b></div>
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<span style="color: black;">- Pasta filo , unas 20 hojas</span><br />
<span style="color: black;">- 250 gramos de chocolate negro</span><br />
<span style="color: black;">- 250 gramos entre frutos secos, en mi caso: nueces pecanas, almendras y pistachos y fresas deshidratadas</span><br />
<span style="color: black;">- 2 cucharaditas de canela en polvo, esto al gusto</span><br />
<span style="color: black;">- 100 -150 gramos de mantequilla </span><br />
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<span style="color: black;">Para el almíbar ( a mí me sobró la mitad del almíbar ):</span><br />
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<span style="color: black;">- 250 ml agua </span><br />
<span style="color: black;">- 225 g azúcar </span><br />
<span style="color: black;">- 1 cucharadita aroma de vainilla o una rama de vainilla</span><br />
<span style="color: black;">- 50 gramos de miel</span><br />
<span style="color: black;">- Zumo de medio limón</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixuhyQ5K9EpwyKoLfaMC030G1Y9KZFFlLB4E3LUmDOUV-6STAkXSRJZN637-QD0r2f-2gKvHu1tyrQjvKfbghcUtuK7ekH17qvM1zTydG22KVUplBqRqWMCNY7Z9Deq4T48VygAcDAczOW/s1600/DSC00834.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="576" data-original-width="1024" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixuhyQ5K9EpwyKoLfaMC030G1Y9KZFFlLB4E3LUmDOUV-6STAkXSRJZN637-QD0r2f-2gKvHu1tyrQjvKfbghcUtuK7ekH17qvM1zTydG22KVUplBqRqWMCNY7Z9Deq4T48VygAcDAczOW/s640/DSC00834.JPG" width="640" /></a></div>
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<b><span style="color: blue;"><u>PREPARACIÓN:</u></span></b><br />
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<span style="color: black;">1) En primer lugar preparar el almíbar:</span><br />
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<span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: black;">Lo primero que debemos hacer es el almíbar para que este completamente frío a la hora de usarlo sobre nuestro baklava. Ponemos el agua, el azúcar, la vainilla. el zumo de limón y la miel en un cazo al fuego y cuando rompa a hervir, dejar 5 minutos y apartar del fuego. El almíbar debe estar frío para usarlo.</span></span><br />
<span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></span>
<span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">2) <span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: black;">En la picadora, ponemos los frutos secos con el chocolate y las fresas y trituramos todo, yo no lo he picado del todo para que se notaran los trocitos.</span><span style="color: black;"> <span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">A esta mezcla le añadimos la canela, mezclamos bien y reservamos.</span></span></span></span><br />
<span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: black;"><span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></span></span></span></span>
<span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: black;"><span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Precalentar el horno a <span style="color: red;"><b>180º</b></span>.</span></span></span></span><br />
<span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: black;"><span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></span></span></span></span>
<span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: black;"><span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">3) <span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: black;">Untamos con un poco de mantequilla derretida el fondo de una fuente apta para horno, cortamos las hojas de pasta filo del tamaño de nuestra fuente tapando con un paño húmedo las que no estemos usando ya que se secan con mucha facilidad . Colocamos una hoja de pasta filo. Volvemos a untar con mantequilla y colocamos otra hoja. Asi hasta tener 8 capas de pasta filo. Echamos un poco de la mezcla de frutos secos, unas 4 cucharadas y extendemos bien. Volvemos a poner otras 8 capas de pasta filo y de nuevo el relleno. Ocho hojas de pasta filo, mas relleno y acabamos con ocho hojas mas.</span></span></span></span></span></span><br />
<span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: black;"><span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></span></span></span></span></span>
<span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: black;"><span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">4) <span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: black;">Untamos con mantequilla, hacemos unos cortes hasta llegar a la primera capa de frutos secos y horneamos a 180º durante 20 minutos sin tapar, luego cubrimos con papel de aluminio y horneamos otros 20 minutos más.</span></span></span></span></span></span></span><br />
<span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: black;"><span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></span></span></span></span></span></span>
<span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: black;"><span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">5) <span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: black;">Cuando este listo, sacamos del horno, dejamos que enfríe un poco, unos 5 minutos, y vertemos el almíbar por encima. Dejamos reposar mínimo una hora.</span></span></span></span></span></span></span></span><br />
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Para servir queda muy bueno con una bola de helado de vainilla o adornado con frutos secos.<br />
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<span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: black;"><span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></span></span></span></span></span></span>
<span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><b><span style="color: black; font-size: small;"><i><u><sub><sup><br /></sup></sub></u></i></span></b></span>
<span style="background-color: transparent; display: inline; float: none; font-family: "raleway"; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 24px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Para ver todas las estupendas recetas de mis compañeros pincha<span style="font-size: large;"><b><i><a href="https://desafioenlacocina1.blogspot.com.es/2018/03/baklava-61-desafio-en-la-cocina.html"> aquí</a></i></b></span>.</span><br />
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Carmela (Sunflower)http://www.blogger.com/profile/09225054840531731611noreply@blogger.com3tag:blogger.com,1999:blog-1483537818869660669.post-56264249052830760562018-03-16T18:38:00.000+01:002018-03-16T18:39:33.786+01:00FOCACCIA DE BACON, CEBOLLA ROJA Y PATATAS AZULES<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><strong><span style="font-size: large;">S</span></strong>iiiiiiiiiiiiiiiiiiii, otra focaccia, y es que realmente me encanta este pan italiano, las combinaciones de la masa o de lo que puede llevar encima es infinita, y es mediterráneo a tope, con ese toque de aceite ummm. Hoy os traigo una versión que me ha resultado muy curiosa por su colorido y luego por lo riquísima que ha quedado la mezcla. </span><br />
<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 18.48px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></span>
<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 18.48px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">A veces, hasta yo me sorprendo de dónde encuentro las recetas jaja, esta es de un libro que me he comprado en Ikea, una cocina diferente pero muy apetitosa, me ha costado 10 euros, o sea, al alcance de quien lo quiera, Tiene unas fotos muy bonitas, muchos trucos para reciclar, recetas y sus aprovechamientos, postres, vamos, que me ha encantado. </span><br />
<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 18.48px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></span>
<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 18.48px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Las patatas violeta son difíciles de encontrar, al menos, por mi zona, esta navidad en una de las veces que fui de comprar a Aldi me encontre unas cestitas con patatas gourmet, entre ellas, las vitelotte, así que deseando investigar me llevé a casa una de las cestitas, este es el primer invento con ellas, deliciosas, con un ligero toque a nuez. </span><br />
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 18.48px; orphans: 2; position: static; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; width: auto; word-spacing: 0px;" />
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</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></span>
<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 18.48px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><span style="background-color: transparent; color: blue; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><strong>Fotos y redacción: Carmela</strong></span><br />
<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 18.48px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
</span><span style="background-color: transparent; color: red; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><strong>Fuente: Libro " Nuestra comida es natural !!" de Ikea</strong></span><br />
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<span style="background-color: transparent; color: red; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: #b00000;"></span></span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 18.48px; orphans: 2; position: static; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; width: auto; word-spacing: 0px;" />
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<strong><span style="font-size: large;">FOCACCIA DE BACON, CEBOLLA ROJA Y PATATAS AZULES</span></strong></div>
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No os imagináis qué esponjosa queda, con el crujiente del bacon y la patata, el aroma del aceite de oliva, aysss, me enamoro otra vez ...<br />
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<span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><u><strong>INGREDIENTES ( 1 focaccia grande ):</strong></u></span></div>
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Masa:</div>
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- 100 gramos de bacon ahumado</div>
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- Sal marina en copos</div>
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- Abundante aceite de oliva para pintar la masa<br />
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<span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><strong><u>COMPRAS:</u></strong></span><br />
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Las patatas vitelotte son difíciles de encontrar, al menos, en mi zona no las hay, por eso en cuanto las ví en Aldi esta navidad me tiré de cabeza jeje tienen un ligero sabor como a nueces, mañana haré una mousse con ellas a ver qué sale.<br />
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<span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><u><strong>PREPARACIÓN:</strong></u></span></div>
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1) Primero preparar la masa:</div>
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Mezclar la levadura, la miel y el agua en un cuenco grande. Dejar reposar 5 minutos. Batir la mezcla. </div>
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Añadir el aceite de oliva virgen extra, la sal marina fina, los copos de chile, y, poco a poco, la harina. Amasar todo hasta que quede unido pero aún esponjoso, podemos hacer este paso en una panificadora o amasadora, no más de 2 minutos.</div>
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Poner la masa en forma de bola, en un cuenco amplio previamente aceitado, cubrir con un paño limpio y húmedo o una tapa. Dejar que la masa doble de volumen a temperatura ambiente, cosa que puede llevar de hora y media a dos horas dependiendo de la temperatura de la habitación.</div>
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Forrar una bandeja de horno de 40 x 30 cm con papel de horno. Extender la masa por toda la bandeja cubriendo hasta las esquinas, para ello, utilizar los dedos presionando suavemente para que la masa se vaya adaptando a la bandeja. No es preciso volver a amasar en ningún momento. </div>
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Reservar.</div>
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2) Para la cobertura:</div>
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Cortar las patatas y la cebolla roja en rodajas muy finas con una mandolina o un cuchillo muy afilado. Añadir las patatas y la cebolla a la masa. Espolvorear con el cilantro picadito y los trocitos de bacon ahumado. Para terminar, verter abundante aceite de oliva virgen extra por encima, mejor un poco más que un poco menos.</div>
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Precalentar el horno a <strong><span style="color: red;">230º</span></strong>.</div>
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Dejar que la masa repose a temperatura ambiente hasta que crezca el doble de tamaño. Espolvorear con los copos de sal.</div>
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Hornear a altura media a <strong><span style="color: red;">230º unos 20 - 25 minutos</span></strong> o hasta que esté dorada.</div>
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Igual de rica caliente que fría, es cuestión de gustos.<br />
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<span style="color: blue; font-family: "trebuchet ms";"><u><strong>NOTAS:</strong></u></span><br />
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<span style="font-family: "trebuchet ms";">- Cuidado con la patata azul que mancha mucho las manos, se quita bien de éstas pero de la ropa no tanto.</span><br />
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<span style="font-family: "trebuchet ms";">- Este tipo de pan es muy agradecido, además solo lo amasas una vez, luego basta con adaptarlo a la bandeja con las manos, queda delicioso.</span></div>
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<span style="color: blue; font-family: "trebuchet ms";"><strong><u>En el blog La panadería de Carmela tienes otras focaccias igual de buenas:</u></strong></span><br />
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<span style="font-family: "trebuchet ms";">- <a href="http://lapanaderiadecarmela.blogspot.com.es/2013/06/italia-focaccia-de-fresas-con-cebolla.html" style="color: #7c6716; text-decoration: none;">Focaccia de fresas y cebolla caramelizada al balsámico con sirope de arce</a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyK2_NzZiH5twXOLfdCVvXwFRPt2_eYKr_LhRfxm6taZTiTCrqKFIsbGnltobAn0CdxduevU56EFGLtoeCqQXQ3DwdkCg9OorSy7MP3czXI08_tyQQTV9WRvYJJMibFBtefHCk-qwlWC7e/s1600/DSC09500.JPG" imageanchor="1" style="color: #7c6716; margin-left: 13.2px; margin-right: 13.2px; text-decoration: none;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyK2_NzZiH5twXOLfdCVvXwFRPt2_eYKr_LhRfxm6taZTiTCrqKFIsbGnltobAn0CdxduevU56EFGLtoeCqQXQ3DwdkCg9OorSy7MP3czXI08_tyQQTV9WRvYJJMibFBtefHCk-qwlWC7e/s640/DSC09500.JPG" style="background: rgb(255, 255, 255); border-image: none; border: 1px solid rgb(232, 232, 232); box-shadow: 1px 1px 5px rgba(0,0,0,0.1); padding: 5px; position: relative;" width="640" /></a></div>
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<span style="font-family: "trebuchet ms";">- <a href="http://lapanaderiadecarmela.blogspot.com.es/2013/09/focaccia-de-cebolla-caramelizada-queso.html" style="color: #ffe115; text-decoration: underline;">Focaccia de peras, cebolla caramelizada y queso azul</a></span><br />
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<span style="font-family: "trebuchet ms";">- <a href="http://lapanaderiadecarmela.blogspot.com.es/2012/02/joanna-farrow-italia-focaccia-de-tomate.html" style="color: #7c6716; text-decoration: none;">Focaccia aceitunas negras y tomate</a></span><br />
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Carmela (Sunflower)http://www.blogger.com/profile/09225054840531731611noreply@blogger.com1