tag:blogger.com,1999:blog-43601650239199074992024-03-14T06:58:01.734+01:00cursococinalaspalmeras2011Este blog pertenece a los dos cursos de cocinero impartidos en el marco de la Formación para el Empleo que han dado comienzo el día 21 de Marzo en el Centro de Formación Para el Empleo "Las Palmeras" de Gijón, dependiente de la Consejería de Industria y Empleo del Principado de Asturias.Nuestras pretensiones son que sirva como herramienta de aprendizaje a todas aquellas personas que lo sigan, además del fomento de la empleabilidad de las personas que asisten a éstos cursos.Belenhttp://www.blogger.com/profile/17609358673528435482noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-4360165023919907499.post-22645466266652729982011-11-20T11:01:00.000+01:002011-11-20T11:01:28.534+01:00LA ÚLTIMA PARTE<div dir="ltr" style="text-align: left;" trbidi="on">Casi siempre las últimas partes son mas intensas ya que nos espera un final cierto y queremos aprovechar al máximo hasta ese final.Es por eso que en estos últimos tiempos, apenas hemos podido dedicarnos al blog, ya que el curso nos ocupó completamente nuestro tiempo.Ahora que ya ha terminado(día 15 de noviembre),vamos a hacer un recuento de esta última parte.<br />
Tras haber visto y practicado la cocina asturiana a fondo,hemos hecho un recorrido por otras cocinas regionales españolas y del mundo,para luego hacer nuestros pinitos con la gastronomía molecular y seguidamente la aplicación de todos estos conocimientos adquiridos a lo largo del curso en la cocina de autor.Todos los alumnos han tenido la oportunidad durante 80 horas de cocinar individualmente realizando platos bajo su interpretación, aplicando y practicando de nuevo todos los conocimientos adquiridos.De esta forma todos han podido demostrar, en la medida en que los poseen, sus conocimientos técnicos,su capacidad creativa ,el paladar mental adquirido y su exitosa aplicación,etc...<br />
También hemos realizado tres salidas muy interesantes. Hemos asistido a la IV edición del concurso" Cocinero del año",hemos visitado una cocina de un hospital y hemos visto su funcionamiento y también hemos asistido a la feria Agropec en la que presenciamos una clase magistral a cargo de José Antonio Campoviejo (estrella michelín)sobre la cocina al vacío de la ternera asturiana.<br />
<span class="Apple-style-span">Para terminar, tengo que dar la en hora buena a los alumnos que han superado este curso, ya que van a poder obtener el Certificado de Profesionalidad.En este caso la palabra "término" se refiere a una parte, solo una pequeña parte, de la vida profesional que ahora se abre ante ellos.</span>Espero que tras el curso haya una continuidad y sepan aprovechar lo adquirido.<span class="Apple-style-span">A todos les deseo el mejor de los futuros profesionales y aunque parezca que la relación adquirida a lo largo de estos meses termina aquí, en realidad ellos saben que el contacto continua siempre que lo necesiten.</span><br />
<span class="Apple-style-span">¡¡¡HA SIDO UN PLACER!!!</span><br />
<span class="Apple-style-span"><br />
</span><br />
<span class="Apple-style-span">Dejo una pequeña muestra justificativa de la antes expuesto:</span><br />
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</span></div>Belenhttp://www.blogger.com/profile/17609358673528435482noreply@blogger.com1tag:blogger.com,1999:blog-4360165023919907499.post-21326302561357856192011-10-10T23:46:00.000+02:002011-10-10T23:46:19.328+02:00EL BOLLU DE LA CUENCA<div dir="ltr" style="text-align: left;" trbidi="on">Aquí tienes tu bollo Carmen. Para que se vea que bollos elaboran en la Cuenca ...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-pT5GzEPNJfc/TpNnk11ycnI/AAAAAAAAAS0/YAqLrIoOMnw/s1600/mari+puri.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-pT5GzEPNJfc/TpNnk11ycnI/AAAAAAAAAS0/YAqLrIoOMnw/s320/mari+puri.JPG" width="240" /></a></div>Se trata de dos roscas de hojaldre superpuestas y rellenas de mazapán, decoradas con merengue italiano, que los padrinos suelen regalar a sus ahijados y al que Carmen nos invitó con motivo de su cumpleaños y , la verdad es que estaba muy bueno.</div>Belenhttp://www.blogger.com/profile/17609358673528435482noreply@blogger.com1tag:blogger.com,1999:blog-4360165023919907499.post-51597730796002708752011-10-08T11:07:00.000+02:002011-10-08T11:07:04.472+02:00EL REMATE<div dir="ltr" style="text-align: left;" trbidi="on">Hemos estado ausentes por falta de tiempo, pero seguimos trabajando diariamente con la misma gana que al principio aunque un poco más acelerados, ya que se vislumbra un final cercano . Esperamos que el 15 de noviembre no sea un final ,si no una continuidad en la que cada alumno pueda seguir desarrollando de forma profesional lo aprendido a lo largo de estos meses.<br />
Durante el mes de septiembre , no solo hemos visto cocina regional asturiana a fondo, también hemos visto y realizado los platos más representativos de cada provincia española.<br />
En estos días nos encontramos dando un repaso por las cocinas del mundo para, finalmente y utilizando todo lo aprendido dedicar las dos últimas semanas a descubrir el autor y/o artista que puede haber en nosotros.<br />
Como remate a la cocina asturiana muestro solo este plato que es postre típico gijonés, descendiente de la auténtica charlota.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-KukDbnlS6Fc/TpADMCSLzFI/AAAAAAAAASs/8D0xOJlnyQw/s1600/P1040645.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-KukDbnlS6Fc/TpADMCSLzFI/AAAAAAAAASs/8D0xOJlnyQw/s320/P1040645.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">CHARLOTA DE GIJON</td></tr>
</tbody></table><b>INGREDIENTES</b>:<br />
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1º-UNA PLANCHA DE BIZCOCHO LIGERO MUY FINO PARA LA BASE:<br />
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<b>-2 huevos + 2 cucharadas de azúcar + 2 cucharadas de harina</b>.<br />
Montar los huevos con el azúcar hasta que doble su volumen y añadir la harina espolvoreada de forma envolvente.<br />
Estirar fino en placa engrasada y hornear en horno precalentado a 210ºC durante 5 o 6 minutos.<br />
Adaptar recortando a la base del molde elegido.Reservar.<br />
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2º-PRALINE CON MIEL:<br />
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<b>150 gr. de almendra tostada + 50 gr de azúcar + 50 gr. de miel.</b><br />
Triturar la almendra con el azúcar hasta formar una pasta.Mezclar con la miel y formar una rosquilla gruesa de un diametro inferior al molde elegido.<br />
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3º-500GR. DE CREMA PASTELERA ENCOLADA Y AROMATIZADA CON VAINILLA.<br />
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<b>350 gr. de leche +28 gr. de maicena+ 80 gr. de azúcar + 3 yemas+ vainilla+3 gr. de cola neutra.</b><br />
Hidratar la cola en agua fría.Aromatizar la leche reservando 50 gr. Mezclar en un cazo yemas + azúcar + maicena diluida en 50 gr. de leche fría.Mojar con la leche aromatizada y mezclar bien con varilla.Acercar al fuego y remover sin parar hasta que de el primer hervor.Retirar del calor y añadir la cola bien escurrida .Remover y dejar que tome temperatura ambiente.<br />
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4º-ALMÍBAR PARA CALAR.<br />
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<b>50% de agua+50% de azúcar.</b><br />
Poner mezclado al fuego hasta que el azúcar se disuelva.Retirar.<br />
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5º-MERENGUE.<br />
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<b>1 clara de huevo+50 gr. de azúcar molida.</b><br />
Montar la clara con el azúcar.Reservar.<br />
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6º-NATA MONTADA PARA EL RELLENO.<br />
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<b>200 gr. de nata fresca + 100 gr. de azúcar molida.</b><br />
Mezclar y montar hasta que la varilla comience a dejar una huella a penas perceptible.<br />
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7º-NATA MONTADA PARA DECORAR LATERALES Y ROSETONES.<br />
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<b>400 gr. de nata fresca+ 75 gr. de azúcar + 25 gr. de leche en polvo.</b><br />
Mezclar en un bol y refrigerar (cuanto más tiempo mejor).Montar hasta que la varilla deje una huella clara.<br />
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8º-NATA SEMI MONTADA O LIGERAMENTE BATIDA PARA DIBUJAR:<br />
<b>50 gr. de nata fresca.</b><br />
Emulsionar ligeramente hasta que espese un poco.<br />
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9º-CEREZAS CONFITADAS.<br />
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10º-COBERTURA:<br />
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<b>200gr. de cobertura negra+30 gr. de mantequilla+ 4 cucharadas de nata.</b><br />
Calentar la nata y la mantequilla.Añadir la cobertura y diluir a fuego muy bajo o incluso fuera del fuego.<br />
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<b>MONTAJE DE LA TARTA:</b><br />
<b><br />
</b><br />
1º- ENCAMISAR CON FILM UN MOLDE DE ARO DESMONTABLE.<br />
2º-COLOCAR EL BIZCOCHO A LA MEDIDA EN LA BASE.<br />
3º-COLOCAR LA ROSQUILLA DE PRALINÉ CENTRADA SOBRE EL BIZCOCHO.<br />
4º-MEZCLAR CREMA ENCOLADA + MERENGUE + NATA DE RELLENO Y PONER LA NEZCLA BIEN INTEGRADA SOBRE LA ROSQUILLA, RELLENANDO TODO EL MOLDE Y QUEDANDO ESTA TAPADA.<br />
5º-CONGELAR.<br />
6º-NAPAR LA SUPERFICIE CON LA COBERTURA DE CHOCOLATE PONIENDOLA EN EL CENTRO Y MOVIENDO LA TARTA CON RAPIDEZ PARA QUE TODA LA SUPERFICIE QUEDE COMO UN ESPEJO.<br />
7º-ANTES DE QUE EL CHOCOLATE ENDUREZCA(PENSAR QUE LO DE ABAJO ESTÁ CONGELADO) DESCRIBIR CIRCULOS CONCENTRICOS CON UN CARTUCHO DE PAPEL CARGADO CON LA NATA SEMI MONTADA.<br />
8º-CON LA PUNTA DE UN CUCHILLO DESCRIBIR UNA LÍNEA DESDE EL CENTRO DEL CIRCULO HASTA EL BORDE PRIMERO Y DESDE EL BORDE HASTA EL CENTRO DESPUES,SEPARANDOLAS UNOS DOS CM. Y SIGUIENDO CON LA SERIE HASTA COMPLETAR TODA LA CIRCUNFERENCIA.<br />
ESTOS ÚLTIMOS PASOS ES IMPORTANTE HACERLOS RÁPIDO, YA QUE SI EL CHOCOLATE ENDURECE YA NO DIBUJA.<br />
9º-DESMOLDAR Y DECORAR BORDES Y ROSETONES CON NATA MONTADA PARA DECORACIÓN DE BORDES.<br />
10º- COLOCAR MEDIAS CEREZA SOBRE LOS ROSETONES Y CONGELAR HASTA SU DEGUSTACIÓN.<br />
11º-SACAR DEL CONGELADOR 15 MINUTOS ANTES DEL SERVICIO.<br />
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</div></div>Belenhttp://www.blogger.com/profile/17609358673528435482noreply@blogger.com1tag:blogger.com,1999:blog-4360165023919907499.post-47584786732180175622011-09-11T21:12:00.000+02:002011-09-11T21:12:24.519+02:00COCINA ASTURIANA<div dir="ltr" style="text-align: left;" trbidi="on"><br />
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Hemos estado muy ocupados con la cocina asturiana y la repostería. Esto es solo una pequeña muestra de todo lo que hemos hecho....<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-olqxslB9e_U/Tmz-oFXdBqI/AAAAAAAAAQU/9OAWgbv463I/s1600/P1040269.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-olqxslB9e_U/Tmz-oFXdBqI/AAAAAAAAAQU/9OAWgbv463I/s200/P1040269.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">CACHOPO DE TERNERA</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Z_NxBEZZxoY/Tmz-wlT8YDI/AAAAAAAAAQY/sBxsfsT1DW8/s1600/P1040294.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-Z_NxBEZZxoY/Tmz-wlT8YDI/AAAAAAAAAQY/sBxsfsT1DW8/s200/P1040294.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">HUEVOS RELLENOS DE MIERES</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-w6ttfon6fyM/Tmz-4JEaGxI/AAAAAAAAAQc/97Jzs_b7Vwg/s1600/P1040295.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-w6ttfon6fyM/Tmz-4JEaGxI/AAAAAAAAAQc/97Jzs_b7Vwg/s200/P1040295.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">TARTA DE ALMENDRA SUPREMA</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-UvBwCKt-ZsU/Tmz_HuxKESI/AAAAAAAAAQg/RBAlVOZh37M/s1600/P1040299.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-UvBwCKt-ZsU/Tmz_HuxKESI/AAAAAAAAAQg/RBAlVOZh37M/s200/P1040299.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">DORADA A LA ESPALDA</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-qHKz_5tD7Yw/Tmz_IW5fHxI/AAAAAAAAAQk/SDPtCj01LVM/s1600/P1040303.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-qHKz_5tD7Yw/Tmz_IW5fHxI/AAAAAAAAAQk/SDPtCj01LVM/s200/P1040303.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">POTE ASTURIANO</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-0pFjLES20Yg/Tmz_J77iBtI/AAAAAAAAAQs/bFY7SVSXINs/s1600/P1040310.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-0pFjLES20Yg/Tmz_J77iBtI/AAAAAAAAAQs/bFY7SVSXINs/s200/P1040310.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">MARAÑUELA DE LUANCO</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-uwfmr6LdM6g/Tmz_KVYO9yI/AAAAAAAAAQw/EAh69khLXPI/s1600/P1040311.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-uwfmr6LdM6g/Tmz_KVYO9yI/AAAAAAAAAQw/EAh69khLXPI/s200/P1040311.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">MARAÑUELA DE CANDAS</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-HggHM8aCeVk/Tmz_K-lmliI/AAAAAAAAAQ0/_OHnR5Y3xiY/s1600/P1040318.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-HggHM8aCeVk/Tmz_K-lmliI/AAAAAAAAAQ0/_OHnR5Y3xiY/s200/P1040318.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">FABES CON AMASUELES</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-FjXcTxWrK00/Tmz_LT7LIrI/AAAAAAAAAQ4/sP0_ClkcO_g/s1600/P1040321.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-FjXcTxWrK00/Tmz_LT7LIrI/AAAAAAAAAQ4/sP0_ClkcO_g/s200/P1040321.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">TORTO DE MAIZ CON PICADILLO</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-vsRJsMJUof4/Tmz_L8zsr4I/AAAAAAAAAQ8/cG_v6jnfjq8/s1600/P1040323.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-vsRJsMJUof4/Tmz_L8zsr4I/AAAAAAAAAQ8/cG_v6jnfjq8/s200/P1040323.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ARROZ A LA ASTURIANA</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-jw-ePLk-AcY/Tmz_MetkqsI/AAAAAAAAARA/jor0BBMN7bI/s1600/P1040329.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-jw-ePLk-AcY/Tmz_MetkqsI/AAAAAAAAARA/jor0BBMN7bI/s200/P1040329.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">FRITOS DE PIXIN</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-BRCpExVIjGc/Tmz_M248oDI/AAAAAAAAARE/Z0n48LJ2RRQ/s1600/P1040330.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-BRCpExVIjGc/Tmz_M248oDI/AAAAAAAAARE/Z0n48LJ2RRQ/s200/P1040330.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">PAN DE AJO Y DE CEBOLLA</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-x0Kqfljnrs0/Tmz_NvTLvTI/AAAAAAAAARI/FZqVR1BFgj4/s1600/P1040339.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-x0Kqfljnrs0/Tmz_NvTLvTI/AAAAAAAAARI/FZqVR1BFgj4/s200/P1040339.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">GARBANZOS GUISADOS</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Z12FHED23BI/Tmz_OJJB4qI/AAAAAAAAARM/XZvJLdIXSr0/s1600/P1040373.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-Z12FHED23BI/Tmz_OJJB4qI/AAAAAAAAARM/XZvJLdIXSr0/s200/P1040373.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">CALDERETA DE CORDERO</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-jzAobhnGprQ/Tmz_P1EuZGI/AAAAAAAAARY/VakH3mkrIBU/s1600/P1040383.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-jzAobhnGprQ/Tmz_P1EuZGI/AAAAAAAAARY/VakH3mkrIBU/s200/P1040383.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">PATATES CON GOLONDRU</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-jn7sKs1icWU/Tmz_RM0PXII/AAAAAAAAARg/qLsil-XOWA8/s1600/P1040386.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-jn7sKs1icWU/Tmz_RM0PXII/AAAAAAAAARg/qLsil-XOWA8/s200/P1040386.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">CASADIELLES</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-81EZ_s91_Gs/Tmz_Rsk45MI/AAAAAAAAARk/d-Zp2I_yxJk/s1600/P1040389.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-81EZ_s91_Gs/Tmz_Rsk45MI/AAAAAAAAARk/d-Zp2I_yxJk/s200/P1040389.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BISCUIT DE NATA</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-AedOT4t6bNg/Tmz_Smd3VAI/AAAAAAAAARs/Lre1IdlgMGE/s1600/P1040392.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-AedOT4t6bNg/Tmz_Smd3VAI/AAAAAAAAARs/Lre1IdlgMGE/s200/P1040392.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ROLLO DE CARNE PICADA</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-1ps2Hwy7fSM/Tmz_TMTD0YI/AAAAAAAAARw/y0P24Zt46SM/s1600/P1040400.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-1ps2Hwy7fSM/Tmz_TMTD0YI/AAAAAAAAARw/y0P24Zt46SM/s200/P1040400.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">MIÑUELOS</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-oVhg2QO56Lw/Tmz_UHSRB2I/AAAAAAAAAR4/q6-wCrV07zw/s1600/P1040408.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-oVhg2QO56Lw/Tmz_UHSRB2I/AAAAAAAAAR4/q6-wCrV07zw/s200/P1040408.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">CHOPA A LA SIDRA</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Cj16QfD3tEw/Tmz_UlMmGMI/AAAAAAAAAR8/jekqtH5Pd5o/s1600/P1040419.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-Cj16QfD3tEw/Tmz_UlMmGMI/AAAAAAAAAR8/jekqtH5Pd5o/s200/P1040419.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">SOPA DE MARISCO Y PESCADO</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-V42FGBj1g-E/Tmz_VHfDgHI/AAAAAAAAASA/Myt9Ck7pgdI/s1600/P1040420.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-V42FGBj1g-E/Tmz_VHfDgHI/AAAAAAAAASA/Myt9Ck7pgdI/s200/P1040420.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">CARAJITOS DEL PROFESOR</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-c8wQPt1c0Bc/Tmz_V4y3B6I/AAAAAAAAASE/ru52SgzwU2A/s1600/P1040423.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-c8wQPt1c0Bc/Tmz_V4y3B6I/AAAAAAAAASE/ru52SgzwU2A/s200/P1040423.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">REPOLLO RELLENO DE CARNE</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-PjG0X7VUIw4/Tmz_W1FxJ9I/AAAAAAAAASM/zHC5OWN_5KA/s1600/P1040426.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-PjG0X7VUIw4/Tmz_W1FxJ9I/AAAAAAAAASM/zHC5OWN_5KA/s200/P1040426.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">EXQUISITOS</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-UfjP3tmbmms/Tmz_XUS3hhI/AAAAAAAAASQ/fJ4YX6TMiWk/s1600/P1040429.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-UfjP3tmbmms/Tmz_XUS3hhI/AAAAAAAAASQ/fJ4YX6TMiWk/s200/P1040429.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">NIÑOS ENVUELTOS</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-FhQuvfHwe4Q/Tmz_X6-uMDI/AAAAAAAAASU/y1ijJamivss/s1600/P1040431.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-FhQuvfHwe4Q/Tmz_X6-uMDI/AAAAAAAAASU/y1ijJamivss/s200/P1040431.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">TORTILLA DE SARDINAS SALONAS</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-6dFnc1PVhmk/Tmz_YUXd_PI/AAAAAAAAASY/wXMVJUE3RhU/s1600/P1040441.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-6dFnc1PVhmk/Tmz_YUXd_PI/AAAAAAAAASY/wXMVJUE3RhU/s200/P1040441.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">POTE DE NABOS</td></tr>
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Por supuesto, también hemos hecho los famosos CARBAYONES. Con esta receta salen unos siete carbayones.<br />
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<div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px; text-decoration: underline;"><b><i><span class="Apple-style-span" style="font-size: large;">INGREDIENTES:</span></i></b></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 15.0px;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px; text-decoration: underline;"><b><i></i></b></span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: large;">-1 plancha de Hojaldre refrigerado</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;"><b>Relleno: </b></span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;">-125 grs de Almendra molida </span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;">-1 Huevo entero </span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;">-2 Yemas de Huevo </span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;">-125 grs de Azúcar</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;">-Ralladura de Limón </span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;">-Un chorrito de Vino Dulce</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;"><b> Para la yema fina:</b></span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;">-125 grs de Azúcar </span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;">-250 gr. de agua</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;">-3 yemas.</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;"><b>Para el glaseado:</b></span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;">-150 gr. de azúcar </span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;">-150 gr. agua.</span></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 15.0px;"><span class="Apple-style-span" style="font-size: large;"><span style="letter-spacing: 0.0px; text-decoration: underline;"><i></i></span></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px; text-decoration: underline;"><i><span class="Apple-style-span" style="font-size: large;"><b>ELABORACIÓN:</b></span></i></span></div><div style="font: 14.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;"><span class="Apple-style-span" style="font-size: large;"><span style="letter-spacing: 0.0px;"></span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;">*Estirar el hojaldre fino y forrar los moldes.</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;">*Pinchar la base de hojaldre para que no suba mucho.</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;">*Precalentar el horno a 180/190º y preparar el relleno. </span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;">*Poner en un recipiente la almendra, el huevo entero, dos yemas, 125 gramos de azúcar, el vino dulce y la ralladura de limón. Mezclar bien hasta que quede una pasta homogénea. </span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;">*Rellenar los moldes con esta mezcla hasta el borde.</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;">* Cocer al horno durante 15/20 minutos ó hasta que estén bien dorados por encima.</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;">* Sacar y dejar enfriar.Desmoldar.</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 15px;"><span class="Apple-style-span" style="font-size: large;"><span style="letter-spacing: 0.0px;"></span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;"><b>Para la yema fina:</b></span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 15px;"><span class="Apple-style-span" style="font-size: large;"><span style="letter-spacing: 0.0px;"></span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span class="Apple-style-span" style="font-size: large;"><span style="letter-spacing: 0.0px color: #000000;">*</span><span style="letter-spacing: 0.0px;">Preparar el baño de yema con 125 gr. de azúcar y 250 ml de agua.</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;">* Dejar hervir unos minutos y retirar del fuego.(punto de hebra floja)</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;">* Dejar enfriar un poco y poner sobre las 3 restantes yemas colándolo, sin dejar de remover. </span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;">*Poner la mezcla otra vez en el cazo y en el fuego suave o al baño maría, removiendo sin parar hasta que espese.</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;">* Con esta yema pintar los pasteles, con ayuda de una brocha, cubriendo toda la superficie con una capa espesa.Si con la cocción al baño maría no espesa lo suficiente para napar los pasteles , lo batemos hasta que espese a nuestro gusto.Dejar enfriar.</span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 15px; text-align: justify;"><span class="Apple-style-span" style="font-size: large;"><span style="letter-spacing: 0.0px;"></span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 15px; text-align: justify;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;"><b>Para el glaseado:</b> </span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; min-height: 15px; text-align: justify;"><span class="Apple-style-span" style="font-size: large;"><span style="letter-spacing: 0.0px;"></span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;">* Poner en un cazo el azúcar y el agua y calentamos para disolver el azúcar </span></span></div><div style="font: normal normal normal 12px/normal 'Times New Roman'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: large;">* Batir hasta que quede blanco y pintar los carbayones con la ayuda de una brocha . Dejar que endurezca.</span></span></div><div><span class="Apple-style-span" style="font-size: large;"><br />
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<tr><td style="text-align: center;"><br />
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<tr><td class="tr-caption" style="text-align: center;">CARBAYON TERMINADO</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-nKQ--w6U4EM/Tmz_aZo5-NI/AAAAAAAAASk/EABKICVVc3g/s1600/P1040447.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-nKQ--w6U4EM/Tmz_aZo5-NI/AAAAAAAAASk/EABKICVVc3g/s320/P1040447.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">CARBAYON EN ELABORACION</td></tr>
</tbody></table></div>Belenhttp://www.blogger.com/profile/17609358673528435482noreply@blogger.com0tag:blogger.com,1999:blog-4360165023919907499.post-48807482619816405912011-08-19T00:51:00.000+02:002011-08-19T00:51:20.543+02:00SE ACERCA EL MOMENTO. ¿REPASAMOS UN POCO?<div dir="ltr" style="text-align: left;" trbidi="on">Dentro de dos semanas aproximadamente tendremos la prueba teórica y práctica del módulo de elaboraciones básicas y platos elementales.Es un módulo muy denso así que sería bueno repasar un poco....<br />
A ver si me contestais a las preguntas tan bien como en la anterior entrada.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-7eOgOG2J8nk/Tk2Mk_RpfcI/AAAAAAAAAPY/dAmCE3r3MqU/s1600/P1040204.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-7eOgOG2J8nk/Tk2Mk_RpfcI/AAAAAAAAAPY/dAmCE3r3MqU/s200/P1040204.JPG" width="200" /></a></div>1ª-¿Con qué hemos rellenado el cachopo de merluza?<br />
2ª-¿Cómo hemos elaborado la salsa?<br />
3ª-La salsa ha de ser densa o ligera?¿Porqué?<br />
4ª-¿Lo hemos frito mucho tiempo?<br />
5ª-¿Lo hemos cocinado con la salsa?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-G1yVBird1lo/Tk2Ng774zaI/AAAAAAAAAPc/IkGojaLaacI/s1600/P1040177.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-G1yVBird1lo/Tk2Ng774zaI/AAAAAAAAAPc/IkGojaLaacI/s200/P1040177.JPG" width="200" /></a></div>1ª-¿Cómo se llama la salsa que acompaña a las chuletillas de cordero?<br />
2ª-¿Qué ingredientes lleva?<br />
3ª-¿De donde es típica?<br />
4ª-¿Qué suele acompañar muy habitualmente, llegando a ser una fiesta gastronómica?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-3UooNVN8rk0/Tk2Py_tmFlI/AAAAAAAAAPk/LsAViGkOn9k/s1600/P1040185.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-3UooNVN8rk0/Tk2Py_tmFlI/AAAAAAAAAPk/LsAViGkOn9k/s200/P1040185.JPG" width="200" /></a></div>1ª-¿Cual es el nombre de esta elaboración?<br />
2ª-¿Cuales son sus ingredientes?<br />
3ª-¿Como se elabora?<br />
4ª¿Cuales son sus aplicaciones?<br />
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1ª-La mousse de naranja que oculta la rejilla de chocolate y un semifrío es lo mismo?<br />
2ª-De no ser así, en qué se diferencia?<br />
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1ª-¿Cuanto tiempo ha de desalar el lacón?<br />
2ª-¿Cuanto tiempo nos llevó de cocción?<br />
3ª-¿De donde es típico este plato?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-UBQOdg6kXDk/Tk2RixrfgBI/AAAAAAAAAPw/ZAyZ2zD6q0s/s1600/P1040210.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-UBQOdg6kXDk/Tk2RixrfgBI/AAAAAAAAAPw/ZAyZ2zD6q0s/s200/P1040210.JPG" width="200" /></a></div>1ª-¿Cuales son los ingredientes de la masa de los canutillos?<br />
2ª-De las cremas de relleno que hemos probado esta de la foto¿Es la mas adecuada?¿Por qué?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-f5h6-j13FfI/Tk2SgtdolbI/AAAAAAAAAP0/C4e9MbS5uq0/s1600/P1040230.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-f5h6-j13FfI/Tk2SgtdolbI/AAAAAAAAAP0/C4e9MbS5uq0/s200/P1040230.JPG" width="200" /></a></div>1ª-¿Cómo logramos que esta torta de maiz quede tan esponjosa si el maiz amarillo normalmente queda apelmazado por no tener gluten?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-F5Whlx8NOj0/Tk2TCr_ON3I/AAAAAAAAAP4/lzF46qNl0Fw/s1600/P1040232.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-F5Whlx8NOj0/Tk2TCr_ON3I/AAAAAAAAAP4/lzF46qNl0Fw/s200/P1040232.JPG" width="200" /></a></div><br />
1º-Este cochifrito de cordero¿de donde es típico?<br />
2ª-¿Cuales son sus ingredientes?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-xLsG8weoJwo/Tk2T5GciBDI/AAAAAAAAAP8/ZhNe_uWsemY/s1600/P1040238.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-xLsG8weoJwo/Tk2T5GciBDI/AAAAAAAAAP8/ZhNe_uWsemY/s200/P1040238.JPG" width="200" /></a></div>1ª¿Qué componentes indispensables tiene un souflee caliente salado?<br />
2ª¿Donde se tiene que bajar o desinflar el souflee?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-l1AzKxiMm38/Tk2UYE8TNWI/AAAAAAAAAQA/eifi_Zg6sEs/s1600/P1040243.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-l1AzKxiMm38/Tk2UYE8TNWI/AAAAAAAAAQA/eifi_Zg6sEs/s200/P1040243.JPG" width="150" /></a></div>1ª-¿Porqué está tan feliz Vanessa?<br />
2ª-¿Qué nos muestra?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-qgmYm2M48QM/Tk2U9vvlWOI/AAAAAAAAAQE/j66oLDJMwoM/s1600/P1040247.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-qgmYm2M48QM/Tk2U9vvlWOI/AAAAAAAAAQE/j66oLDJMwoM/s200/P1040247.JPG" width="200" /></a></div>1ª-¿De qué está rellena la tortilla Meyerber?<br />
2ª-¿Cómo se limpian bien los riñones y se dejan aptos para su cocinado?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-SGcUwxDwASE/Tk2Vr2b0arI/AAAAAAAAAQI/VVKJ80cy7h4/s1600/P1040256.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-SGcUwxDwASE/Tk2Vr2b0arI/AAAAAAAAAQI/VVKJ80cy7h4/s200/P1040256.JPG" width="200" /></a></div><br />
1ª-¿Cómo se elabora la leche merengada?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Z0zxYvoNJqg/Tk2WC5qbEJI/AAAAAAAAAQM/fDZUcrHsLG8/s1600/P1040260.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-Z0zxYvoNJqg/Tk2WC5qbEJI/AAAAAAAAAQM/fDZUcrHsLG8/s200/P1040260.JPG" width="200" /></a></div><br />
1ª-¿Donde y cómo se termina el salmon a la ribereña?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-FSm1uwqO5oI/Tk2Wp3zOdyI/AAAAAAAAAQQ/wJaf14ke5_o/s1600/P1040264.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-FSm1uwqO5oI/Tk2Wp3zOdyI/AAAAAAAAAQQ/wJaf14ke5_o/s200/P1040264.JPG" width="200" /></a></div>1º-¿Podríais explicar en que consiste la masa de las Teresitas , el relleno y cómo se forman?<br />
2-¿Se rellenan antes o después de fritas?</div>Belenhttp://www.blogger.com/profile/17609358673528435482noreply@blogger.com5tag:blogger.com,1999:blog-4360165023919907499.post-25674828248858030772011-08-09T01:10:00.000+02:002011-08-09T01:10:39.928+02:00ARROZ,HUEVOS,PASTA....<div dir="ltr" style="text-align: left;" trbidi="on">Nos gustaría mostrar todas las recetas, pero nos falta tiempo, de modo que insto de nuevo a aquellos que deseen alguna en especial la pidan, gustosamente se la proporcionaremos. Son tantos los platos que elaboramos en una semana que ni siquiera podemos publicar todas las fotos y, las que siguen ,son solo una pequeña muestra de nuestro trabajo diario.Me gustaría que todos los alumnos participaran recordando algún detalle sobre estas elaboraciones :<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-kcd6rBuG4fU/TkBVUnliY6I/AAAAAAAAAOQ/PTDZicBl0uo/s1600/P1040126.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-kcd6rBuG4fU/TkBVUnliY6I/AAAAAAAAAOQ/PTDZicBl0uo/s200/P1040126.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">SEMIFRÍO DE TURRON</td></tr>
</tbody></table>1º-¿De qué está cubierto este semifrío de turrón?<div>2º-¿Cómo se elabora ese baño?</div><div>3º-¿Qué porcentajes en T% son los adecuados en cuanto a nata, merengue,saborizante y cola para obtener un resultado optimo?<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-QF_onTfVdmQ/TkBPu0y1d9I/AAAAAAAAANM/rCf-N7fU5i4/s1600/P1040095.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-QF_onTfVdmQ/TkBPu0y1d9I/AAAAAAAAANM/rCf-N7fU5i4/s200/P1040095.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div><br />
</div>PAELLA</td></tr>
</tbody></table>1º-¿Cómo se llaman las judias que forman parte de esta paella?<br />
2º-¿Qué arroz hemos utilizado?<br />
3º-¿Qué cantidad de líquido se pone?<br />
4º-¿Donde se cocina la paella y por cuanto tiempo?<br />
5º-¿Cómo ha de quedar el grano?<br />
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</div>1º-¿Cuantos huevos se ponen por persona?</div><div>2º-¿Que se les añade a los huevos para que no cuajen completamente y que queden cremosos?<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-UHFAKDtQcW8/TkBP67TIXkI/AAAAAAAAANU/56bOzoXmjjg/s1600/P1040105.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-UHFAKDtQcW8/TkBP67TIXkI/AAAAAAAAANU/56bOzoXmjjg/s200/P1040105.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">HUEVOS REVUELTOS</td></tr>
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1º-Cuando elaboramos la pasta fresca con sémola de trigo duro¿Que observamos en cuanto a la capacidad de absorción de humedad y tenacidad en el amasado con respecto a la harina de fuerza?</div><div>2º-¿Qué ingredientes lleva el pesto?<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-JIAJFlcKzx4/TkBQBBXxPXI/AAAAAAAAANY/oyonBT6klJg/s1600/P1040106.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-JIAJFlcKzx4/TkBQBBXxPXI/AAAAAAAAANY/oyonBT6klJg/s200/P1040106.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">TALLARINES AL PESTO</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-KqY0nxlEblU/TkBQK56eylI/AAAAAAAAANg/5K8EpjY7KZ8/s1600/P1040115.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-KqY0nxlEblU/TkBQK56eylI/AAAAAAAAANg/5K8EpjY7KZ8/s200/P1040115.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">HUEVOS AL PLATO FLAMENCA</td></tr>
</tbody></table>1º-¿Cómo ha de quedar la yema en los huevos al plato?.¿Y la clara?<br />
2º-¿Donde se comienza y donde se termina su elaboración?<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-fzXxyUH59rk/TkBQTBMJEcI/AAAAAAAAANo/spEFc_Gl2gM/s1600/P1040119.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-fzXxyUH59rk/TkBQTBMJEcI/AAAAAAAAANo/spEFc_Gl2gM/s200/P1040119.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">MINESTRONE PIAMONTESA</td></tr>
</tbody></table>1º-Diferencias entre la minestrone y la menestra , o si lo preferis, semejanzas.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-pQLVK_zmRKE/TkBQZUD4vfI/AAAAAAAAANs/mJsNnFAfUmU/s1600/P1040131.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-pQLVK_zmRKE/TkBQZUD4vfI/AAAAAAAAANs/mJsNnFAfUmU/s200/P1040131.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">RIZZOTO CON SEPIA Y GAMBAS</td></tr>
</tbody></table>1º-¿Qué arroz utilizamos para elaborar el rizzoto?<br />
2º-¿De qué forma conseguimos darle cremosidad?<br />
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1º-Ingredientes de la salsa bigarade.</div><div>2º-¿Por qué lado se comienza a cocinar el magret?<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"> <a href="http://2.bp.blogspot.com/-SWG2Vco-xS4/TkBQiZVpUqI/AAAAAAAAANw/EI531pPIe98/s1600/P1040133.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-SWG2Vco-xS4/TkBQiZVpUqI/AAAAAAAAANw/EI531pPIe98/s200/P1040133.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">MAGRET A LA BIGARADE</td></tr>
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1º-¿Con que se liga la farsa de estos pimientos?</div><div>2º-¿De qué es la salsa que les acompaña?<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-7Y5AglJ05BU/TkBQnjWKqKI/AAAAAAAAAN0/pt5raQYn4E8/s1600/P1040139.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-7Y5AglJ05BU/TkBQnjWKqKI/AAAAAAAAAN0/pt5raQYn4E8/s200/P1040139.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">PIMIENTOS RELLENOS DE MERLUZA</td></tr>
</tbody></table>1º-La trufa del relleno ¿es cruda o cocida?<br />
2º-¿Es igual en proporciones en cuanto a cobertura la trufa del relleno que la de decoración?<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-kasR1woKanE/TkBQxLxCz4I/AAAAAAAAAN4/RygeNgDyIhc/s1600/P1040160.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://4.bp.blogspot.com/-kasR1woKanE/TkBQxLxCz4I/AAAAAAAAAN4/RygeNgDyIhc/s200/P1040160.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BRAZO DE TRUFA Y CREMA DE NARANJA</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;">1º-¿De qué es esta tarta y cómo se elabora su base?<br />
<a href="http://1.bp.blogspot.com/-SOicuC2pQkk/TkBQ3A76ZDI/AAAAAAAAAN8/9QR7n0nFacY/s1600/P1040164.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-SOicuC2pQkk/TkBQ3A76ZDI/AAAAAAAAAN8/9QR7n0nFacY/s200/P1040164.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">TARTE TATIN</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;">1º-¿Cómo hemos cocido el pulpo?<a href="http://1.bp.blogspot.com/-9DbF5ht1zxk/TkBSD3UCqRI/AAAAAAAAAOM/lSh17Wq26GI/s1600/P1040151.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-9DbF5ht1zxk/TkBSD3UCqRI/AAAAAAAAAOM/lSh17Wq26GI/s200/P1040151.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> PULPO CON PATATINES</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;">1º- ¿Qué tipo de arroz utilizamos para este plato?<a href="http://1.bp.blogspot.com/-tTMEymbO4wo/TkBPf694N8I/AAAAAAAAANE/KZ22c4-NQ9Q/s1600/P1040075.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-tTMEymbO4wo/TkBPf694N8I/AAAAAAAAANE/KZ22c4-NQ9Q/s200/P1040075.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> ARROZ MELOSO CON POLLO</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;">1º- ¿Con qué va ligada la farsa de los mejillones?<a href="http://3.bp.blogspot.com/-nfm5UBN8RYQ/TkBPki0t6TI/AAAAAAAAANI/slXjYR-Eqzk/s1600/P1040087.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-nfm5UBN8RYQ/TkBPki0t6TI/AAAAAAAAANI/slXjYR-Eqzk/s200/P1040087.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> MEJILLONES TIGRE</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;">1º-El strudel¿lleva hojaldre?<br />
2º-¿Cómo ha de quedar de fina la masa?<a href="http://1.bp.blogspot.com/-ZJjEXMkOUPc/TkBPzYVdrpI/AAAAAAAAANQ/o7o54Pw_Yvg/s1600/P1040097.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-ZJjEXMkOUPc/TkBPzYVdrpI/AAAAAAAAANQ/o7o54Pw_Yvg/s200/P1040097.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> WIENER APFELSTRUDEL</td></tr>
</tbody></table></div></div>Belenhttp://www.blogger.com/profile/17609358673528435482noreply@blogger.com6tag:blogger.com,1999:blog-4360165023919907499.post-67054287502151741522011-07-25T12:24:00.000+02:002011-07-25T12:24:00.340+02:00PASTEL DE CABRACHO DE CARMEN<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"></span><br />
<dt class="comment-author " id="c8713452687597233809" style="background-position: 0px 1.5em; border-top-color: initial; border-top-style: none; border-top-width: initial; font-size: 13px; font-weight: bold; margin-left: -45px; padding-left: 45px; padding-top: 0px;">Maripuri se ha ganado dos semanas sin extras, aunque ya sé que lo ha hecho por participar y mostrar su interés y dedicación ,lo prometido es deuda.GRACIAS CARMEN</dt><br />
<dt class="comment-author " id="c8713452687597233809" style="background-position: 0px 1.5em; border-top-color: initial; border-top-style: none; border-top-width: initial; font-size: 13px; font-weight: bold; margin-left: -45px; padding-left: 45px; padding-top: 0px;">PD:No cuelgo foto ya que no tengo ninguna seria (en todas sales de cahondeo ) y la ocasión lo requiere.</dt><br />
<dd class="comment-body" id="Blog1_cmt-8713452687597233809" style="margin-bottom: 0.5em; margin-left: 0px; margin-right: 25px; margin-top: 0.5em;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">INGREDIENTES:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
- 350g pescado cabra<br />
- 3 huevos<br />
- 175g salsa de tomate<br />
- 150g nata liquida<br />
- 3 cucharadas gelatina de la coccion del pescado</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">- 1/4 de cebolla en 2 trozos.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">- 2 cucharaditas de aceite.<br />
</div></dd><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">ELABORACION:</span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><dd class="comment-body" id="Blog1_cmt-4571646024468289008" style="margin-bottom: 0.5em; margin-left: 0px; margin-right: 25px; margin-top: 0.5em;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Cocemos el pescado al vacío 100% en roner, horno vapor o baño maría, con doble bolsa( este pescado tiene pinchos que podrían perforar la bolsa) introduciendo en ella la cebolla y un poco de aceite,a 85,5ºC durante media hora .<br />
Enfriamos(abatimos temperatura), sacamos el pescado y desespinamos.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Reservamos el caldo de cocción(en este caso el resultado es una glace) para usar 3 cucharadas .<br />
Escogido el pescado pesamos para variar la receta que nos dio Belén ya que ella nos dio sobre 500g de pescado</div></dd></span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">Mezclamos la carne de pescado con las 3 cucharadas de la glace,salsa de tomate , la nata y los huevos.Salpimentamos y trituramos con la batidora . </span><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><dd class="comment-body" id="Blog1_cmt-8168100912711793024" style="margin-bottom: 0.5em; margin-left: 0px; margin-right: 25px; margin-top: 0.5em;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Preparamos un molde untado con margarina y en el fondo papel para evitar que se pegue y tambien pan rallado espolvoreado.<br />
Cocemos al baño-maría a 180ºC en el horno precalentado.<br />
Esta en su punto cuando esté firme(resistente al tacto) pero temblón .También se puede pinchar y ver si sale pastel crudo pegado al pincho o no.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Dejamos enfriar, desmoldamos y servimos acompañado de pas tostado, lechuga chiffonade, salsa mahonesa , rosa, tartara, etc...</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div></dd></span></div>Belenhttp://www.blogger.com/profile/17609358673528435482noreply@blogger.com5tag:blogger.com,1999:blog-4360165023919907499.post-86003101814915004582011-07-19T13:20:00.001+02:002011-07-19T13:30:47.349+02:00ADEMAS DE COCINAR...Comenzamos con el módulo de elaboración de legumbres, pastas, arroces y huevos, y aunque hemos estado cocinando mucho, también hemos hecho un día zafarrancho de combate, es decir, tanto los chicos de la mañana como los de la tarde nos dedicamos por un día a la limpieza a fondo de campanas y cocinas.Ahí va una muestra de ello...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-nkl-Yq60P1k/TiVd8hRM48I/AAAAAAAAAM4/CB-GfmSFTJU/s1600/P1040067.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-nkl-Yq60P1k/TiVd8hRM48I/AAAAAAAAAM4/CB-GfmSFTJU/s200/P1040067.JPG" width="200" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-01QGJnccRoo/TiVeC2J8vfI/AAAAAAAAANA/HiI3gCTgCsY/s1600/P1040070.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-01QGJnccRoo/TiVeC2J8vfI/AAAAAAAAANA/HiI3gCTgCsY/s200/P1040070.JPG" width="200" /></a></div>Para que se vea que aprendemos, mi proposición es que algún alumno escriba en comentarios la receta del pastel de cabracho. El que más detalladamente la ponga será el que se libre de limpiar extras dos semanas seguidas. No se trata de poner la receta que yo os facilito antes de la práctica, sino de la que vosotros elaborais después o durante la práctica, es decir, con tiempos reales, cambios sobre la elaboración inicial, alteración de cantidades,resultado final en cuanto a numero de raciones, en fín, todas aquellas observaciones que sean importantes.<br />
Espero vuestra colaboración....<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-dmjFuB9fX7Y/TiVd_4CMgAI/AAAAAAAAAM8/PN3Bx7MSJHI/s1600/P1040069.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-dmjFuB9fX7Y/TiVd_4CMgAI/AAAAAAAAAM8/PN3Bx7MSJHI/s200/P1040069.JPG" width="200" /></a></div><div><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-RD1Zqvyj-cI/TiVcylpPEFI/AAAAAAAAAL8/Y4r2Xedz5o4/s1600/arroz+caldoso.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-RD1Zqvyj-cI/TiVcylpPEFI/AAAAAAAAAL8/Y4r2Xedz5o4/s200/arroz+caldoso.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ARROZ CALDOSO EN CALDERO<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-dBHjw7Mor8w/TiVc08RMtuI/AAAAAAAAAMA/WD3rmPpLkvA/s1600/arroz+con+conejo+en+paella.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-dBHjw7Mor8w/TiVc08RMtuI/AAAAAAAAAMA/WD3rmPpLkvA/s200/arroz+con+conejo+en+paella.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ARROZ CON CONEJO EN PAELLA</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-8uUucopylyc/TiVc6HZ_8iI/AAAAAAAAAMI/D85CGpLPfIU/s1600/barquillos+de+miel.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://2.bp.blogspot.com/-8uUucopylyc/TiVc6HZ_8iI/AAAAAAAAAMI/D85CGpLPfIU/s200/barquillos+de+miel.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BARQUILLOS DE MIEL</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-fwcAzP0x8xo/TiVc3JztgmI/AAAAAAAAAME/yJexvStgHY0/s1600/arroz+con+crema+de+naranja.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-fwcAzP0x8xo/TiVc3JztgmI/AAAAAAAAAME/yJexvStgHY0/s200/arroz+con+crema+de+naranja.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ARROZ CON CREMA DE NARANJA<br />
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</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-7-upDefhN5Q/TiVc90PDOrI/AAAAAAAAAMM/nPZ3GsaR614/s1600/cabracho.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-7-upDefhN5Q/TiVc90PDOrI/AAAAAAAAAMM/nPZ3GsaR614/s200/cabracho.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">PASTEL DE CABRACHO</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-wfXNZwaP2aU/TiVdBERuqqI/AAAAAAAAAMQ/Gcdt4k2DjSc/s1600/canelones.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-wfXNZwaP2aU/TiVdBERuqqI/AAAAAAAAAMQ/Gcdt4k2DjSc/s200/canelones.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">CANELONES A LA ROMANA</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-I5ka596zxQU/TiVdHYY678I/AAAAAAAAAMU/jnkyd638IIs/s1600/madalenas+choco.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-I5ka596zxQU/TiVdHYY678I/AAAAAAAAAMU/jnkyd638IIs/s200/madalenas+choco.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">MAGDALENAS DE CHOCOLATE</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-oGQv_XTjBgo/TiVdNwHYQEI/AAAAAAAAAMY/IuqDqWr71lc/s1600/milhojas+de+patata+y+queso+de+oveja.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-oGQv_XTjBgo/TiVdNwHYQEI/AAAAAAAAAMY/IuqDqWr71lc/s200/milhojas+de+patata+y+queso+de+oveja.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">MILHOJAS DE PATATA Y QUESO DE OVEJA</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-wNarC7nI6WE/TiVdk3wRjtI/AAAAAAAAAMo/X7FypaRUMfk/s1600/roulade+de+atun.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-wNarC7nI6WE/TiVdk3wRjtI/AAAAAAAAAMo/X7FypaRUMfk/s200/roulade+de+atun.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ROULADE DE ATÚN</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Lwpzdhehdbk/TiVdpZgHXOI/AAAAAAAAAMs/qViXXXMD6aw/s1600/saint+honoret.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-Lwpzdhehdbk/TiVdpZgHXOI/AAAAAAAAAMs/qViXXXMD6aw/s200/saint+honoret.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">TARTA SAINT HONORET</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-G4KYRsLB4Fk/TiVdxOPcliI/AAAAAAAAAMw/Jsj6KIC7vVM/s1600/ventrisca.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-G4KYRsLB4Fk/TiVdxOPcliI/AAAAAAAAAMw/Jsj6KIC7vVM/s200/ventrisca.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">VENTRESCA DE BONITO</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-B5mODqZ6904/TiVd26LtZYI/AAAAAAAAAM0/_9JKQCmoiUk/s1600/solomillo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-B5mODqZ6904/TiVd26LtZYI/AAAAAAAAAM0/_9JKQCmoiUk/s200/solomillo.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">SOLOMILLO CON CEBOLLA CONFITADA Y MANZANA CARAMELIZADA</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-1d8IrKXivGA/TiVdVNTIOzI/AAAAAAAAAMc/cZxRe2MVqXk/s1600/pate%25CC%2581+de+queso+azul.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-1d8IrKXivGA/TiVdVNTIOzI/AAAAAAAAAMc/cZxRe2MVqXk/s200/pate%25CC%2581+de+queso+azul.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">PATÉ DE QUESO AZUL</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Vq1a_SHAVQI/TiVdc9a9OTI/AAAAAAAAAMk/b0_-P3z9cSU/s1600/raviolis+despues.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-Vq1a_SHAVQI/TiVdc9a9OTI/AAAAAAAAAMk/b0_-P3z9cSU/s200/raviolis+despues.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">RAVIOLIS COCINADOS</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-u6N47zNn7sE/TiVdaT6GuPI/AAAAAAAAAMg/ZDmxyM8PY9o/s1600/raviolis.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-u6N47zNn7sE/TiVdaT6GuPI/AAAAAAAAAMg/ZDmxyM8PY9o/s200/raviolis.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">RAVIOLIS</td></tr>
</tbody></table></div>Belenhttp://www.blogger.com/profile/17609358673528435482noreply@blogger.com10tag:blogger.com,1999:blog-4360165023919907499.post-38086101202329314832011-07-10T22:44:00.000+02:002011-07-10T22:44:34.203+02:00QUE VIENEN LOS BOMBEROS !!!!.....Tranquilos que no pasa nada, en la cocina, sin novedad en el frente.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-XMhqJFbtLnI/ThoOINFtN3I/AAAAAAAAFFs/PzlIxWXyahk/s1600/CIMG5556.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-XMhqJFbtLnI/ThoOINFtN3I/AAAAAAAAFFs/PzlIxWXyahk/s200/CIMG5556.JPG" width="200" /></a><a href="http://1.bp.blogspot.com/-0bEMUOAPjJE/ThoOBJB12PI/AAAAAAAAFFo/Ot9EbCOba3Y/s1600/CIMG5555.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-0bEMUOAPjJE/ThoOBJB12PI/AAAAAAAAFFo/Ot9EbCOba3Y/s200/CIMG5555.JPG" width="200" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Y_P0_Tx6njM/ThoOVBombqI/AAAAAAAAFF0/ZJZgwRub92w/s1600/CIMG5562.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-Y_P0_Tx6njM/ThoOVBombqI/AAAAAAAAFF0/ZJZgwRub92w/s200/CIMG5562.JPG" width="200" /></a><a href="http://4.bp.blogspot.com/-S8xOaQsCROs/ThoOO9Ajx4I/AAAAAAAAFFw/1cANckhZNVM/s1600/CIMG5557.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-S8xOaQsCROs/ThoOO9Ajx4I/AAAAAAAAFFw/1cANckhZNVM/s200/CIMG5557.JPG" width="200" /></a></div><br />
Os cuento, como algo anecdótico, una mañana cualquiera, hemos recibido la visita de los bomberos (si, si ya lo sé, los del calendario, que por cierto, mi hija me dice que no se ve que estén cachas, y eso, que solo tiene 8 años) y no precisamente por cortesía, sino por un pequeño percance en el aparcamiento del centro, en el cuál se prendió el motor de un coche.<br />
Como os podeis imaginar, hubo que desalojar todo el centro y situarnos en el punto de encuentro mientras se resolvía el incidente. Algunos, aprovecharon antes de llegar los bomberos para sacar los coches más cercanos al que estaba quemando y evitar así un percance mayor.<br />
Ya os podeis imaginar la guasa que se traía la gente, pues la primera referencia que tenían es la cocina, y era el sitio donde primero creían que se produce un incendio, pero nada de nada, los cocis no tuvimos nada que ver, somos muy seguros.<br />
Os dejo algunas imágenes.Aranchahttp://www.blogger.com/profile/01067667315615549304noreply@blogger.com0tag:blogger.com,1999:blog-4360165023919907499.post-82581911953618509052011-07-10T22:21:00.001+02:002011-07-10T22:21:30.461+02:00SEGUIMOS TRABAJANDO....Hola a todos, no me he olvidado de vosotros, durante este tiempo, tan sólo, que por unas u otras circunstancias, no me he puesto a trabajar en el blog,... Sin embargo, en la cocina, no hemos perdido el tiempo, y aquí os dejo alguna muestra de las cosas que hemos estado haciendo estas semanas de atrás.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-GkoWDN0y63M/ThoGJItBWJI/AAAAAAAAFEs/6Li2krhzRWs/s1600/CIMG5542.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-GkoWDN0y63M/ThoGJItBWJI/AAAAAAAAFEs/6Li2krhzRWs/s200/CIMG5542.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Porrusalda</td></tr>
</tbody></table>Como primeros, se han hecho:<strong> "Porrusalda", "Ensalada nicoise", "Revuelto de setas", "Huevos escalfados Gran Duque".</strong><br />
Alguna muestra de segundos, <strong>"Patatas rellenas de carne", "Merluza en salsa marinera"</strong> y<strong> "Escalopines a la crema".</strong><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Bid9TMjgelI/ThoGPz1eLFI/AAAAAAAAFEw/NqL5_hkmE1E/s1600/CIMG5564.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-Bid9TMjgelI/ThoGPz1eLFI/AAAAAAAAFEw/NqL5_hkmE1E/s200/CIMG5564.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ensalada Nicose</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-0E0XMbgD1O0/ThoGax_WjZI/AAAAAAAAFE0/oMYkAI8Lhxw/s1600/CIMG5637.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-0E0XMbgD1O0/ThoGax_WjZI/AAAAAAAAFE0/oMYkAI8Lhxw/s200/CIMG5637.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Revuelto de setas</td></tr>
</tbody></table><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-yvaZzn6cDfA/ThoGi4i8EFI/AAAAAAAAFE4/Sb8qkzWWwm8/s1600/CIMG5640.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-yvaZzn6cDfA/ThoGi4i8EFI/AAAAAAAAFE4/Sb8qkzWWwm8/s200/CIMG5640.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Huevos escalfados Gran Duque</td></tr>
</tbody></table><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ZQ-gQkg_8yk/ThoGq7XqcWI/AAAAAAAAFE8/ErKJpiNxjPU/s1600/CIMG5567.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-ZQ-gQkg_8yk/ThoGq7XqcWI/AAAAAAAAFE8/ErKJpiNxjPU/s200/CIMG5567.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Patatas rellenas de carne</td></tr>
</tbody></table><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-qTCt_dH6ODU/ThoG1pXGC-I/AAAAAAAAFFA/u0R9_J4woDE/s1600/CIMG5574.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-qTCt_dH6ODU/ThoG1pXGC-I/AAAAAAAAFFA/u0R9_J4woDE/s200/CIMG5574.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pimientos rellenos</td></tr>
</tbody></table><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-H9BtF6fJfj8/ThoG9zY9aPI/AAAAAAAAFFE/jjSYn9qckMs/s1600/CIMG5590.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-H9BtF6fJfj8/ThoG9zY9aPI/AAAAAAAAFFE/jjSYn9qckMs/s200/CIMG5590.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Merluza en salsa marinera</td></tr>
</tbody></table><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-jCXiCeJFA24/ThoHEKC15tI/AAAAAAAAFFI/YVO7wCNyd4k/s1600/CIMG5616.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-jCXiCeJFA24/ThoHEKC15tI/AAAAAAAAFFI/YVO7wCNyd4k/s200/CIMG5616.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Escalopines a la crema</td></tr>
</tbody></table><br />
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Y, de postre, entre otros, <strong>"Tarta gijonesa", "Tortitas americanas con salsa caramelo", "Buñuelos de manzana" </strong>y<strong> "Bizcocho genovés con naranja".</strong><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-4sVCTxcRMns/ThoHfRMdbZI/AAAAAAAAFFY/p-PklLweX5Y/s1600/CIMG5636.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-4sVCTxcRMns/ThoHfRMdbZI/AAAAAAAAFFY/p-PklLweX5Y/s200/CIMG5636.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buñuelos de manzana</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-mURsf7e3qRs/ThoHY5fiAxI/AAAAAAAAFFU/RjZAqb7YqFU/s1600/CIMG5621.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-mURsf7e3qRs/ThoHY5fiAxI/AAAAAAAAFFU/RjZAqb7YqFU/s200/CIMG5621.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bizcocho genovés a la naranja</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-WZjsp3WcAls/ThoHRA1utkI/AAAAAAAAFFQ/nORXK9STOig/s1600/CIMG5591.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-WZjsp3WcAls/ThoHRA1utkI/AAAAAAAAFFQ/nORXK9STOig/s200/CIMG5591.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tortitas con salsa caramelo</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-R-_YLB_nKAY/ThoHKqUp8VI/AAAAAAAAFFM/JzK6Gu3Zzvw/s1600/CIMG5577.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-R-_YLB_nKAY/ThoHKqUp8VI/AAAAAAAAFFM/JzK6Gu3Zzvw/s200/CIMG5577.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tarta Gijonesa</td></tr>
</tbody></table>Aranchahttp://www.blogger.com/profile/01067667315615549304noreply@blogger.com1tag:blogger.com,1999:blog-4360165023919907499.post-80423194558280520422011-07-07T00:36:00.000+02:002011-07-07T00:36:53.416+02:00ROSQUILLAS FRITAS<div style="font: 14.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><b><span class="Apple-style-span" style="font-size: small;">Estas rosquillas se mantiene estupendas durante bastantes días, es más, con el paso de los días mejoran.</span></b></div><div style="font: 14.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><b><span class="Apple-style-span" style="font-size: small;"><br />
</span></b></div><div style="font: 14.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><b><span class="Apple-style-span" style="font-size: small;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-YMBasUwtRlU/ThTjII33ZdI/AAAAAAAAAL4/AJDyg5scp08/s1600/rosquillas+fritas.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-YMBasUwtRlU/ThTjII33ZdI/AAAAAAAAAL4/AJDyg5scp08/s320/rosquillas+fritas.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="font: 14.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><b><span class="Apple-style-span" style="font-size: small;">Son muy adecuadas para acompañar cafés, para desayunos y meriendas.La masa se puede moldear en forma de roscas, bolas o palos, según nos interese.</span></b></div><div style="font: 14.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;"><b></b></span></span><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px; text-decoration: underline;"><b><i><span class="Apple-style-span" style="font-size: small;">INGREDIENTES:</span></i></b></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 15.0px;"><span style="letter-spacing: 0.0px; text-decoration: underline;"><b><span class="Apple-style-span" style="font-size: small;"><i></i></span></b></span><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">-100 gr. de huevos.</span></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">-180 gr. de azúcar.</span></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">-50 gr. de leche.</span></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">-100 gr. de aceite .</span></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">-560 gr. de harina floja.</span></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">-10 gr. de impulsor.</span></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">-Sal</span></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">-Aromas.</span></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 15.0px;"><span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.0px;"></span></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px; text-decoration: underline;"><b><i><span class="Apple-style-span" style="font-size: small;">ELABORACIÓN:</span></i></b></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 15.0px;"><span style="letter-spacing: 0.0px; text-decoration: underline;"><b><span class="Apple-style-span" style="font-size: small;"><i></i></span></b></span><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">*Mezclar los huevos, el azúcar, la leche , el aceite y los aromas.</span></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">*Añadir la harina tamizada con el impulsor y la sal.</span></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">*Amasar para que quede liso y suave.</span></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">*Bolear y formar roscas que freiremos a 180ºC.</span></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;"><span class="Apple-style-span" style="font-size: small;">*Rebozar con azúcar grano.</span></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 15.0px;"><span style="letter-spacing: 0.0px; text-decoration: underline;"><b><i></i></b></span></div>Belenhttp://www.blogger.com/profile/17609358673528435482noreply@blogger.com0tag:blogger.com,1999:blog-4360165023919907499.post-65653084850621823212011-07-07T00:24:00.000+02:002011-07-07T00:24:43.688+02:00HACE CALOR...<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Aún así, aquí seguimos.Hemos estado elaborando pasta fresca, ensaladas, pescados y postres.<div><br />
<div>POSTRES<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-FoRaXJk9puM/ThTVMAeCtvI/AAAAAAAAALI/NNvKTbYBZNo/s1600/mousse+de+chocolate.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://4.bp.blogspot.com/-FoRaXJk9puM/ThTVMAeCtvI/AAAAAAAAALI/NNvKTbYBZNo/s200/mousse+de+chocolate.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ESPUMA DE CHOCOLATE</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Bdbaqc7mtx4/ThTVulxBHzI/AAAAAAAAALg/bSu-1fygWF4/s1600/rosquillas+fritas.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-Bdbaqc7mtx4/ThTVulxBHzI/AAAAAAAAALg/bSu-1fygWF4/s200/rosquillas+fritas.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ROSQUILLAS FRITAS</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-vaAcbIHcGaE/ThTVl9VOK2I/AAAAAAAAALY/aX4SpX-mHp8/s1600/postre+gijones.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-vaAcbIHcGaE/ThTVl9VOK2I/AAAAAAAAALY/aX4SpX-mHp8/s200/postre+gijones.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">POSTRE GIJONES</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-kd0bSd9xmHA/ThTVFUzixoI/AAAAAAAAALE/1-xX5NKtBGs/s1600/maripuri.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-kd0bSd9xmHA/ThTVFUzixoI/AAAAAAAAALE/1-xX5NKtBGs/s200/maripuri.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">UNA DE LA CUENCA DEGUSTANDO EL GIJONES</td></tr>
</tbody></table><div><br />
</div><div>PASTA FRESCA<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-R4rrRxYF6-M/ThTVZVVMG2I/AAAAAAAAALQ/zdK1RkG_wXw/s1600/pasta.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-R4rrRxYF6-M/ThTVZVVMG2I/AAAAAAAAALQ/zdK1RkG_wXw/s200/pasta.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">HACIENDO PASTA DE ESPINACAS</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-rjhVOautWK8/ThTV8rOE4AI/AAAAAAAAALs/EgviSTtDzCU/s1600/tendedero.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-rjhVOautWK8/ThTV8rOE4AI/AAAAAAAAALs/EgviSTtDzCU/s200/tendedero.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">PASTA FRESCA</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-g0eR7_M1DD4/ThTUue4UTUI/AAAAAAAAAKw/GC-LsLz6S50/s1600/carbonara.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-g0eR7_M1DD4/ThTUue4UTUI/AAAAAAAAAKw/GC-LsLz6S50/s200/carbonara.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ESPAGHETTI CARBONARA<br />
<br />
</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-7YFv8JnuyYo/ThTV_WYDaUI/AAAAAAAAALw/6AZ6HQ4tmu4/s1600/spaghetti+con+chipirones.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-7YFv8JnuyYo/ThTV_WYDaUI/AAAAAAAAALw/6AZ6HQ4tmu4/s200/spaghetti+con+chipirones.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ESPAGHETTI CON CHIPIRONES PLANCHA</td></tr>
</tbody></table><div>ENSALADAS Y HORTALIZAS FRESCAS</div></div><div><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-uraCM75z_0g/ThTV03J3NaI/AAAAAAAAALo/i0nVT5V6GI4/s1600/saquito.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-uraCM75z_0g/ThTV03J3NaI/AAAAAAAAALo/i0nVT5V6GI4/s200/saquito.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">SAQUITO DE ENSALADILLA</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-t7tF1iS03_I/ThTU7PsGkdI/AAAAAAAAAK8/ws7fPZTvpfM/s1600/empedrat.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-t7tF1iS03_I/ThTU7PsGkdI/AAAAAAAAAK8/ws7fPZTvpfM/s200/empedrat.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">EMPEDRAT DE ATÚN</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-by8VyR5DSG4/ThTVAinNrJI/AAAAAAAAALA/mYk6KmPyo0Y/s1600/guisantes+paisana.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-by8VyR5DSG4/ThTVAinNrJI/AAAAAAAAALA/mYk6KmPyo0Y/s200/guisantes+paisana.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">GUISANTES A LA PAISANA</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-TA8Ha2UxBRw/ThTbqCrsPsI/AAAAAAAAAL0/nPgxG6CMtC8/s1600/P1030995.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-TA8Ha2UxBRw/ThTbqCrsPsI/AAAAAAAAAL0/nPgxG6CMtC8/s200/P1030995.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ENSALADA DE ARROZ<br />
</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-BMge-n69Aqo/ThTUpXYbK_I/AAAAAAAAAKo/GDBMZjQSQKI/s1600/berenjena+rellena.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-BMge-n69Aqo/ThTUpXYbK_I/AAAAAAAAAKo/GDBMZjQSQKI/s200/berenjena+rellena.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BERENJENA RELLENA</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-0lujlC1r8qY/ThTVhXVaksI/AAAAAAAAALU/msWOoDZaysI/s1600/pastel+de+tortillas.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-0lujlC1r8qY/ThTVhXVaksI/AAAAAAAAALU/msWOoDZaysI/s200/pastel+de+tortillas.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">PASTEL DE TORTILLAS</td></tr>
</tbody></table><div><br />
</div><div><br />
</div><div>PESCADOS</div><div><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-DTbw4JBZM_4/ThTVx6PYZpI/AAAAAAAAALk/PttvfsGRG5E/s1600/salmon+en+papillote.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-DTbw4JBZM_4/ThTVx6PYZpI/AAAAAAAAALk/PttvfsGRG5E/s200/salmon+en+papillote.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">SALMON EN PAPILLOTE</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-jLfXHWO_ipw/ThTVrundcmI/AAAAAAAAALc/nSHctYGh7Hw/s1600/rollo+de+bonito.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-jLfXHWO_ipw/ThTVrundcmI/AAAAAAAAALc/nSHctYGh7Hw/s200/rollo+de+bonito.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ROLLO DE BONITO</td></tr>
</tbody></table><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-bs9vsxzgILI/ThTU2qCiJVI/AAAAAAAAAK4/2dkfiwqlSfE/s1600/dorada.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-bs9vsxzgILI/ThTU2qCiJVI/AAAAAAAAAK4/2dkfiwqlSfE/s200/dorada.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">DORADA A LA SAL ANTES</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/--de268V9pH8/ThTUzM1rVtI/AAAAAAAAAK0/JVyiDJyfqog/s1600/dorada+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/--de268V9pH8/ThTUzM1rVtI/AAAAAAAAAK0/JVyiDJyfqog/s200/dorada+2.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">DORADA A LA SAL DESPUES</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-iW1sx8W-Uvo/ThTUkrN6h4I/AAAAAAAAAKk/t2kR31QJhkU/s1600/bacalao+vizcaina.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-iW1sx8W-Uvo/ThTUkrN6h4I/AAAAAAAAAKk/t2kR31QJhkU/s200/bacalao+vizcaina.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BACALAO A LA VIZCAINA</td></tr>
</tbody></table></div></div>Belenhttp://www.blogger.com/profile/17609358673528435482noreply@blogger.com0tag:blogger.com,1999:blog-4360165023919907499.post-82868854659970964972011-07-04T01:26:00.034+02:002011-07-04T01:48:34.597+02:00¿QUÉ ES EL MOVIMIENTO SLOW?<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: sans-serif; font-size: 13px; line-height: 19px;"></span><br />
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<span class="Apple-style-span" style="font-family: sans-serif; font-size: 13px; line-height: 19px;"><div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em;"></div><div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em; text-align: justify;"></div><div class="noprint AP" style="margin-bottom: 0.2ex; margin-left: 1em; margin-right: 0px; margin-top: 0px; text-align: justify;"><div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">El </span></span><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">movimiento Slow</span></span></b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> es una corriente cultural que promueve calmar las actividades humanas. El movimiento Slow propone tomar el control del tiempo, más que someterse a su tiranía, esto se consigue dando prioridad a las actividades que redundan en el desarrollo de las personas, encontrando un equilibrio entre la utilización de la tecnología orientada al ahorro del tiempo y tomándose el tiempo necesario para disfrutar de actividades como dar un paseo o compartir una comida con otras personas. Los ponentes de este movimiento creen que, aunque la tecnología puede acelerar el trabajo, así como la producción y distribución de comida y otras actividades humanas, las cosas más importantes de la vida no deberían acelerarse.</span></span></div><div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">El movimiento Slow comenzó cuando, en protesta por la apertura de una tienda de </span></span><a href="http://es.wikipedia.org/wiki/McDonald%27s" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="McDonald's"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">McDonald's</span></span></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> en la </span></span><a href="http://es.wikipedia.org/wiki/Plaza_de_Espa%C3%B1a_(Roma)" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Plaza de España (Roma)"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Piazza di Spagna</span></span></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> (</span></span><a href="http://es.wikipedia.org/wiki/Roma" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Roma"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Roma</span></span></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">), se creó la organización </span></span><a href="http://es.wikipedia.org/wiki/Slow_Food" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Slow Food"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Slow Food</span></span></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">.</span></span></div><div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Todavía recientemente en occidente era costumbre tomarse un día de descanso porque todas las tiendas estaban cerradas los domingos. Sin embargo, la actual tendencia a trabajar las 24 horas del día, presente en muchas partes del mundo, ha perturbado esa tradición. En la actualidad, dado que las personas pueden hacer cualquier cosa en cada momento, algunos piensan que deben hacer cosas a todas horas. El movimiento Slow reacciona contra ello mediante la exaltación de los valores de disfrutar y saborear la vida.</span></span></div><h2 style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; border-bottom-color: rgb(170, 170, 170); border-bottom-style: solid; border-bottom-width: 1px; color: black; font-weight: normal; margin-bottom: 0.6em; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0.17em; padding-top: 0.5em; width: auto;"><span class="editsection" style="float: right; margin-left: 5px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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</span></span></span><span class="mw-headline" id="Filosof.C3.ADa_Slow"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">FILOSOFIA SLOW</span></span></span></h2><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">En contra de algunas tendencias asociadas al término </span></span><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">despacio</span></span></i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">, los partidarios del movimiento Slow animan a la actividad, más que a la pasividad. El enfoque de este movimiento, por lo tanto, está en </span></span><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">ser selectivos en la actuación</span></span></b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">, y en ser </span></span><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">plenamente conscientes de cómo invertimos nuestro tiempo</span></span></b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">.</span></span></div><h2 style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; border-bottom-color: rgb(170, 170, 170); border-bottom-style: solid; border-bottom-width: 1px; color: black; font-weight: normal; margin-bottom: 0.6em; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0.17em; padding-top: 0.5em; width: auto;"><span class="mw-headline" id="El_movimiento_Slow"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
MOVIMIENTO SLOW</span></span></span></h2><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">El Movimiento Slow no está organizado ni controlado por una organización como tal. Una característica importante del movimiento Slow es que se propone y su inercia se mantiene por individuos que constituyen la </span></span><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">comunidad global Slow</span></span></b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">, comunidad que tiende a expandirse. Aunque ha existido bajo diversas formas y manifestaciones desde la </span></span><a class="mw-redirect" href="http://es.wikipedia.org/wiki/Revoluci%C3%B3n_industrial" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Revolución industrial"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Revolución industrial</span></span></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">, su popularidad ha crecido considerablemente desde que se estableció en Europa Slow Food y Cittaslow, al tiempo que otras iniciativas Slow se extendían por </span></span><a href="http://es.wikipedia.org/wiki/Australia" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Australia"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Australia</span></span></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> y </span></span><a href="http://es.wikipedia.org/wiki/Jap%C3%B3n" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Japón"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Japón</span></span></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">.</span></span><br />
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<b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">SLOW FOOD</span></span></b><br />
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">En contra de la cultura del </span></span><a href="http://es.wikipedia.org/wiki/Fast_Food" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Fast Food"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Fast Food</span></span></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">, el movimiento conocido como Slow Food promueve el disfrute de los productos regionales y las comidas tradicionales, cuyos ingredientes en muchas ocasiones se cultivan de forma respetuosa con el medio ambiente. Promueve también disfrutar de esas comidas en compañía de otros. Al mismo tiempo, trata de defender la diversidad de los cultivos y las materias primas.</span></span></div><div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em; text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">El movimiento reúne a más de 80.000 miembros en 50 países, que están organizados en 800 </span></span><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Convivia</span></span></i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> o grupos locales. Algunas veces actúan bajo el logotipo de un caracol, y su filosofía es preservar y apoyar modos de vida tradicionales. En la actualidad, 42 estados de los Estados Unidos de América tienen su propio convivium.</span></span></div><div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em; text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">En 2004 se reunieron en </span></span><a href="http://es.wikipedia.org/wiki/Tur%C3%ADn" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Turín"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Turín</span></span></a><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> representantes de comunidades de comida Slow de más de 150 países, bajo el paraguas de la red </span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a class="new" href="http://es.wikipedia.org/w/index.php?title=Terra_Madre&action=edit&redlink=1" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #ba0000; text-decoration: none;" title="Terra Madre (aún no redactado)">Terra Madre</a></span></span><br />
<h2 style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; border-bottom-color: rgb(170, 170, 170); border-bottom-style: solid; border-bottom-width: 1px; color: black; font-weight: normal; margin-bottom: 0.6em; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0.17em; padding-top: 0.5em; width: auto;"><span class="mw-headline" id="Estatutos"><span class="Apple-style-span" style="font-size: small;">ESTATUTOS</span></span></h2><div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Según el estatuto de Slow Food Italia y Francia, los objetivos de la asociación son:</span></span></div><blockquote><div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em;"><i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">a) otorgar dignidad cultural a las temáticas relacionadas con la comida y la alimentación.</span></span></i></div></blockquote><br />
<blockquote><div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em;"><i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"></span></span></i><i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">b) individualizar los </span></span><a href="http://es.wikipedia.org/wiki/Alimento" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Alimento"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">productos alimenticios</span></span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> y las modalidades de producción ligados a un territorio, en una óptica de salvaguardia de la </span></span><a href="http://es.wikipedia.org/wiki/Biodiversidad" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Biodiversidad"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">biodiversidad</span></span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">, promoviendo su categorización y protección en tanto que bienes culturales.</span></span></i></div></blockquote><br />
<blockquote><div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em;"><i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"></span></span></i><i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">c) elevar la cultura alimentaria de la ciudadanía y, en particular, de las generaciones más jóvenes, con el objetivo de lograr la plena conciencia del derecho al placer y al gusto.</span></span></i></div></blockquote><br />
<blockquote><div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em;"><i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"></span></span></i><i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">d) promover la práctica de una calidad de vida distinta, basada en el respeto al ritmo y tiempo naturales, al ambiente y la salud de los consumidores, favoreciendo la fruición de aquellos que representen la máxima expresión cualitativa.</span></span></i></div><div style="text-align: right;"></div></blockquote><h2 style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; border-bottom-color: rgb(170, 170, 170); border-bottom-style: solid; border-bottom-width: 1px; color: black; font-weight: normal; margin-bottom: 0.6em; margin-left: 0px; margin-right: 0px; margin-top: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0.17em; padding-top: 0.5em; width: auto;"><span class="mw-headline" id="Actividades"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
ACTIVIDADES</span></span></span></h2><div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Slow Food organiza algunas de las más importantes ferias dedicadas a la alimentación, entre las que destacan el «Salón del Gusto», en el </span></span><a href="http://es.wikipedia.org/wiki/Lingotto" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Lingotto"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Lingotto</span></span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> de </span></span><a href="http://es.wikipedia.org/wiki/Tur%C3%ADn" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Turín"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Turín</span></span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> (en años pares), y "Slowfish", en Genova y «Cheese», en </span></span><a href="http://es.wikipedia.org/wiki/Bra" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Bra"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Bra</span></span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> (en años impares). La universidad de ciencias gastronómicas en </span></span><a href="http://es.wikipedia.org/wiki/Pollenzo" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Pollenzo"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Pollenzo</span></span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> (provincia de Cuneo) y </span></span><a href="http://es.wikipedia.org/wiki/Colorno" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Colorno"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Colorno</span></span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> (</span></span><a href="http://es.wikipedia.org/wiki/Provincia_de_Parma" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Provincia de Parma"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">provincia de Parma</span></span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">) ha sido fundada por Slow Food, en colaboración con las regiones del </span></span><a href="http://es.wikipedia.org/wiki/Piamonte" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Piamonte"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Piamonte</span></span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> y </span></span><a href="http://es.wikipedia.org/wiki/Emilia-Roma%C3%B1a" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Emilia-Romaña"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Emilia-Romaña</span></span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">.</span></span></div><div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">El proyecto más importante llevado a cabo por Slow Food es el «Arca del Gusto»: un censo de productos alimenticios locales amenazados de extinción. En conexión con el Arca funcionan los «Presidios», proyectos sobre el territorio que tienen como objetivo sostener concretamente estos productos (a partir de </span></span><a href="http://es.wikipedia.org/wiki/2000" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="2000"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">2000</span></span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">).</span></span></div></div><div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em; text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></div><div style="line-height: 1.5em; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.4em;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #333333; line-height: 24px;"></span></span></span></div><h1 class="entry-title" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; clear: none; font-weight: bold; line-height: 26px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="color: red;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">JORNADAS ECOGASTRONOMICAS DE SLOW FOOD ASTURIAS</span></span></span></span></h1><div class="entry-meta" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; clear: none; color: #888888; font-style: italic; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 3px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></div><div class="entry-content" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 12px; vertical-align: baseline;"><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">El movimiento Slow Food (SF) Asturies organiza las I Jornadas Gastroculturales Arca del Gusto dedicadas al corderu xaldu, la escanda asturiana y la sidra natural de manzana seleccionada.</span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Se celebrarán del 1 al 10 de julio de 2011 y en ella participarán diez restaurantes de la región y numerosos productores.</span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Estas jornadas son una primera contribución de Slow Food Asturias para fortalecer los vínculos entre los productos de la región incluidos en el Arca del Gusto y los restauradores que apuestan por los mismos y que están de acuerdo con la filosofía del movimiento.</span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Slow Food surgió en Italia a mediados de los 80 con el fin de defender un modo de vida y de consumo ecogastronómico, como contraste a la fuerte influencia de la comida rápida y uniforme. Sus principios se basan en una alimentación saludable y sabrosa, limpia –que no esquilme ni contamine- y justa –en el precio para los productores-.</span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">En Asturias el grupo de SF lleva activo desde hace unos años y ha participado en las ferias que bianualmente se celebran en Turín y Bilbao para dar a conocer sus productos y su defensa de la producción autóctona con riesgo de desaparecer.</span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">En el Arca del Gusto, que es el registro nacional para los productos de alto valor gastronómico, están incluidos cinco productos asturianos: pan de escanda, gochu del país, oveya xalda, sidra seleccionada y faba fresca.</span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Es intención de SF Asturies celebrar unas segundas jornadas en otoño para seguir difundiendo la importancia de preservar determinados sabores ligados a nuestra tierra, para lo que es imprescindible que se mantenga la producción y el abastecimiento mínimos. De ahí esta idea de vincular a productores y restauradores incluidos en SF.</span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Las jornadas consisten en dar visibilidad a los platos y a la actividad de Slow por lo que se distribuirán carteles y trípticos explicativos entre los establecimiento participantes.</span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">SF cuenta también con una selección de restaurantes incluidos en el Km. 0, tres de ellos asturianos, que también participarán en esta jornadas.</span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 24px;"></span></span></span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><h2 style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; clear: both; color: black; font-weight: normal; line-height: 1.5em; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;">Propuestas Gastronómicas:</span></h2><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><em style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: italic; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><b><span class="Apple-style-span" style="font-size: small;">EL MOLIN DE LA PEDRERA</span></b></em></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><em style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: italic; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><b><span class="Apple-style-span" style="font-size: small;"><br />
</span> </b></em></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><em style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: italic; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"></em></span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><em style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: italic; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;">-Sangría de sidra seleccionada</span></em></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;">-Tortinos de maiz con escanda y chorizo</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;">-Corderu Xaldu confitado al horno</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;">-Frixuelos de escanda con chocolate</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;">-Pan de mesa de escanda</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><b><i><span class="Apple-style-span" style="font-size: small;">BODEGÓN DEL DOBRA</span></i></b></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><b><i><span class="Apple-style-span" style="font-size: small;"><br />
</span> </i></b></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;">Cordero xaldo guisado<br />
Empanada de cordero<br />
Croquetas de cordero</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><b><i><span class="Apple-style-span" style="font-size: small;">CASA CHEMA</span></i></b></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><b><i><span class="Apple-style-span" style="font-size: small;"><br />
</span> </i></b></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;">Pastel de fegadu templado</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;">Ensalada templada de xaldu</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;">Cordero xaldo guisao con patatinas en dado</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;">Tarta de sidra Peñón (seleccionada) con compota de manzana</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><b><i><span class="Apple-style-span" style="font-size: small;">LOS ARCOS</span></i></b></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><b><i><span class="Apple-style-span" style="font-size: small;"><br />
</span> </i></b></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;">Tortin de maiz blanco y escanda a la plancha con sardina marinada y gratinado con quesu de gamoneu.</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;">Jarrete de ternera asturiana ecologica confitado con pure de patatas,trufa y verduras.</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;">Corderu xaldu en caldereta con ragout de verduras.</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"> </span><span class="Apple-style-span" style="font-size: small;">En vasu de sidra espuma de sidra seleccionada con compota de manzana bizcochu borracho y crujiente.</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><b><i><span class="Apple-style-span" style="font-size: small;">CASA TELVA</span></i></b></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;">Empanada de harina de escanda, con bonito del cantábrico y pisto de la huerta.</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;">Cordero xaldu guisado, receta de guisandera, con patatinas fritas.</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;">Tarta de manzana y sidra seleccionada astur.</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><br />
</span> </div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><i><b><span class="Apple-style-span" style="font-size: small;">LLAR DE VIRI</span></b></i></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;">Empanada de harina de escanda, con bonito del cantábrico y pisto de la huerta.</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;">Cordero xaldu guisado, receta de guisandera, con patatinas fritas.</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 18px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify; vertical-align: baseline;"><span class="Apple-style-span" style="font-size: small;">Tarta de manzana y sidra seleccionada astur.</span></div><div><br />
</div></span></div></span></div>Belenhttp://www.blogger.com/profile/17609358673528435482noreply@blogger.com0tag:blogger.com,1999:blog-4360165023919907499.post-35356651694107498882011-06-23T01:01:00.000+02:002011-06-23T01:08:51.518+02:00NOSOTROS, LOS CHICOS DE LA TARDE...<div dir="ltr" style="text-align: left;" trbidi="on">A lo largo de estos días,hemos terminado el módulo de preelaboración de carnes, pero eso no quiere decir que las carnes desaparezcan de nuestro repertorio diario, muy al contrario, significa que ya conocemos bastantes cosas de la carne como para poder cocinarla con mayor confianza en los resultados que podamos obtener. Estamos seguros de que una buena preelaboración y un adecuado sistema de conservación ,nos augura un buen resultado final.<br />
Pero , como siempre, no solo hemos trabajado con carnes(sería aburrido),también lo hemos hecho con pescados, hortalizas y dulces.<br />
Estos son solo algunos ejemplos:<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-JlPqrkLuWIM/TgJrXKcJ41I/AAAAAAAAAJY/uwY8__WOt7U/s1600/P1030852.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-JlPqrkLuWIM/TgJrXKcJ41I/AAAAAAAAAJY/uwY8__WOt7U/s200/P1030852.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ENSALADA NICOISE</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-unMvZhNxRl0/TgJrZzxLbgI/AAAAAAAAAJc/OMjmOyL6l3U/s1600/P1030861.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-unMvZhNxRl0/TgJrZzxLbgI/AAAAAAAAAJc/OMjmOyL6l3U/s200/P1030861.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">PATATAS EN SALSA VERDE</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ag7IAzYjk4w/TgJrcaXL_rI/AAAAAAAAAJg/huZdj7_HhHY/s1600/P1030889.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-ag7IAzYjk4w/TgJrcaXL_rI/AAAAAAAAAJg/huZdj7_HhHY/s200/P1030889.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> CREMA DE CHAMPIÑONES</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-4fcKdanHy-I/TgJrfB9ipRI/AAAAAAAAAJk/sdLkmwSTOGI/s1600/P1030927.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-4fcKdanHy-I/TgJrfB9ipRI/AAAAAAAAAJk/sdLkmwSTOGI/s200/P1030927.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ENDIVIAS AL QUESO AZUL</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-HNHmhyX_Z9s/TgJrndofAjI/AAAAAAAAAJo/mZ1O68KBM8A/s1600/empanada+de+sardinas.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-HNHmhyX_Z9s/TgJrndofAjI/AAAAAAAAAJo/mZ1O68KBM8A/s200/empanada+de+sardinas.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">EMPANADA DE SARDINAS</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-OJD_bfLDvVc/TgJrpqhSc8I/AAAAAAAAAJs/4phPr7K-YVI/s1600/P1030856.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-OJD_bfLDvVc/TgJrpqhSc8I/AAAAAAAAAJs/4phPr7K-YVI/s200/P1030856.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">MERLUZA A LA CAZUELA</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-JBGPuvEsjJo/TgJrsS1Ew7I/AAAAAAAAAJw/P5fMg9a_RyI/s1600/P1030921.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-JBGPuvEsjJo/TgJrsS1Ew7I/AAAAAAAAAJw/P5fMg9a_RyI/s200/P1030921.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">RAYA A LA PROVENZAL</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-78zoUXCl2bk/TgJrvEGVRAI/AAAAAAAAAJ0/NN9ovcAVclI/s1600/sardinas+en+escabeche.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-78zoUXCl2bk/TgJrvEGVRAI/AAAAAAAAAJ0/NN9ovcAVclI/s200/sardinas+en+escabeche.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">SARDINAS EN ESCABECHE</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-myqCTY9nExM/TgJrykKREmI/AAAAAAAAAJ4/njVuPiSvgBc/s1600/escalopines+al+madeira.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-myqCTY9nExM/TgJrykKREmI/AAAAAAAAAJ4/njVuPiSvgBc/s200/escalopines+al+madeira.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ESCALOPINES A LA CREMA DE MADEIRA</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-2UltzWyKLFw/TgJr1LTqLvI/AAAAAAAAAJ8/XJkQFL14pX4/s1600/manos+de+cerdo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-2UltzWyKLFw/TgJr1LTqLvI/AAAAAAAAAJ8/XJkQFL14pX4/s200/manos+de+cerdo.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">MANOS DE CERDO GUISADAS</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-n6Ww8-Gb06Q/TgJr3EFBFrI/AAAAAAAAAKA/IyxIZNOtJf4/s1600/P1030864.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-n6Ww8-Gb06Q/TgJr3EFBFrI/AAAAAAAAAKA/IyxIZNOtJf4/s200/P1030864.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">CODILLO BRESEADO CON MANZANA</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-zhrZYJFuFzs/TgJr5NDV7iI/AAAAAAAAAKE/w9-pcotXK18/s1600/P1030872.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-zhrZYJFuFzs/TgJr5NDV7iI/AAAAAAAAAKE/w9-pcotXK18/s200/P1030872.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">OREJA DE CERDO GUISADA</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-jU5SgaT4MSE/TgJr_3YgbHI/AAAAAAAAAKI/baJZ0P1Iwrs/s1600/magdalenas.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-jU5SgaT4MSE/TgJr_3YgbHI/AAAAAAAAAKI/baJZ0P1Iwrs/s200/magdalenas.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">MAGDALENAS</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-jTjC3kMwbTI/TgJsCXONjpI/AAAAAAAAAKM/JGphCZeNaEU/s1600/P1030857.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-jTjC3kMwbTI/TgJsCXONjpI/AAAAAAAAAKM/JGphCZeNaEU/s200/P1030857.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">DONUTS</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-3lcfr70e3XQ/TgJsIPSiCDI/AAAAAAAAAKQ/RSGjRoo7IZE/s1600/P1030883.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-3lcfr70e3XQ/TgJsIPSiCDI/AAAAAAAAAKQ/RSGjRoo7IZE/s200/P1030883.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BOLLERIA HOJALDRADA</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-f62gziljPaQ/TgJsKwaioHI/AAAAAAAAAKU/8OiZU7IvqdU/s1600/P1030886.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-f62gziljPaQ/TgJsKwaioHI/AAAAAAAAAKU/8OiZU7IvqdU/s200/P1030886.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">TARTA DE ARROZ CON LECHE</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-TppEypa5si8/TgJsNIK31II/AAAAAAAAAKY/TyJa-hVjlRg/s1600/peras+al+vino.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-TppEypa5si8/TgJsNIK31II/AAAAAAAAAKY/TyJa-hVjlRg/s200/peras+al+vino.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">PERAS AL VINO</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-jQvECGsDN24/TgJsPcmtquI/AAAAAAAAAKc/p6i213kYZgU/s1600/sorbete+de+manzana+asada.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-jQvECGsDN24/TgJsPcmtquI/AAAAAAAAAKc/p6i213kYZgU/s200/sorbete+de+manzana+asada.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">SORBETE DE MANZANA ASADA</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-9TiGgxKaC-Q/TgJsYxRsdOI/AAAAAAAAAKg/K2kK0tmjDwo/s1600/P1030930.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-9TiGgxKaC-Q/TgJsYxRsdOI/AAAAAAAAAKg/K2kK0tmjDwo/s200/P1030930.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">TORTITAS CON JARABE DE NARANJA<br />
<br />
Unas elaboraciones nos salieron mejor y otras peor, pero estamos aprendiendo. De todas estas elaboraciones elijo los <b>ESCALOPINES A LA CREMA DE MADEIRA</b> para mostraros la receta, espero que la disfrutéis y que le saquéis provecho.<br />
<br />
<br />
<b>INGREDIENTES PARA 3 RACIONES<br />
<br />
<div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal;">- 6 filetes de ternera de 60 gr. cada uno.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal;">- 100gr. de cebolla.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal;">- 200ml. de vino de Madeira.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal;">- 150 gr. de champiñón.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal;">- 75 gr. de mantequilla.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal;">- 100ml. de aceite.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal;">- 1dl. de fondo oscuro.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal;">- 150 ml. de nata líquida.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal;">- 200gr. de espinacas congeladas.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal;">- Harina y huevo para rebozar.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal;">- Sal y pimienta negra molida.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal;"><br />
</span></div><div style="text-align: center;">ELABORACIÓN</div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal;">-Hervir las espinacas en agua salada,escurrir, picar si son en hojas y saltear con mantequilla.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal;">-Salpimentar, enharinar, rebozar y freír los escalopines.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal;">-En aceite y mantequilla mezclado, pochar cebolla en brunoise.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal;">-Añadir los champiñones bien límpios y laminados.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal;">-Cuando la cebolla este un poco dorada, añadir el Madeira.Dejar reducir a una tercera parte.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal;">-Añadir la nata y trabar (ligar y espesar por reducción muy lenta).</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal;">- Salpimentar.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal;">-Montar el plato con las espinacas rehogadas como guarnición.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal;"><br />
</span></div><div style="text-align: center;">RESULTADO</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-myqCTY9nExM/TgJrykKREmI/AAAAAAAAAJ4/njVuPiSvgBc/s1600/escalopines+al+madeira.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-myqCTY9nExM/TgJrykKREmI/AAAAAAAAAJ4/njVuPiSvgBc/s320/escalopines+al+madeira.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div></b></td></tr>
</tbody></table><br />
</div>Belenhttp://www.blogger.com/profile/17609358673528435482noreply@blogger.com1tag:blogger.com,1999:blog-4360165023919907499.post-42285226297004860802011-06-19T22:42:00.000+02:002011-06-19T22:42:55.520+02:00Y, PARA TERMINAR.... LOS POSTRESHe aquí algunos postres,<br />
"Bizcocho sacher", "Rosquillas", "Croissants", "Peras al vino tinto".<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-swM3CtcxcyE/Tf5eqPF_O-I/AAAAAAAAFEc/KHuAY7VbrBg/s1600/CIMG5369.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-swM3CtcxcyE/Tf5eqPF_O-I/AAAAAAAAFEc/KHuAY7VbrBg/s200/CIMG5369.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bizcocho sacher</td></tr>
</tbody></table><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-xtpjzFOSNRw/Tf5ewpEwvwI/AAAAAAAAFEg/WGRTICzy8FI/s1600/CIMG5463.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-xtpjzFOSNRw/Tf5ewpEwvwI/AAAAAAAAFEg/WGRTICzy8FI/s200/CIMG5463.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rosquillas</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-UxmTK4IeOag/Tf5e3KzUF2I/AAAAAAAAFEk/LnMPEECKkio/s1600/CIMG5479.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-UxmTK4IeOag/Tf5e3KzUF2I/AAAAAAAAFEk/LnMPEECKkio/s200/CIMG5479.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Croissants</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-oVsygIGp8ts/Tf5e9qbcguI/AAAAAAAAFEo/Etgxk0K-wvY/s1600/CIMG5489.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-oVsygIGp8ts/Tf5e9qbcguI/AAAAAAAAFEo/Etgxk0K-wvY/s320/CIMG5489.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peras al vino tinto</td></tr>
</tbody></table>Aranchahttp://www.blogger.com/profile/01067667315615549304noreply@blogger.com2tag:blogger.com,1999:blog-4360165023919907499.post-64729326768208262542011-06-19T22:37:00.000+02:002011-06-19T22:37:53.217+02:00MARCHANDO UNA DE SEGUNDOS...Continuamos con algunos de los segundos que hemos realizado,<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-1xuHwTxozgc/Tf5dYvaXtnI/AAAAAAAAFEM/Q5Z7IO2NjfM/s1600/CIMG5358.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-1xuHwTxozgc/Tf5dYvaXtnI/AAAAAAAAFEM/Q5Z7IO2NjfM/s200/CIMG5358.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Solomillo de cerdo al hojaldre</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ZyQqhjrh5TY/Tf5dgV_VMtI/AAAAAAAAFEQ/7iiBNflbrbs/s1600/CIMG5447.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-ZyQqhjrh5TY/Tf5dgV_VMtI/AAAAAAAAFEQ/7iiBNflbrbs/s200/CIMG5447.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bonito en rollo</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Cr23OWyNA40/Tf5dmwxDMiI/AAAAAAAAFEU/AMR00gDqYVM/s1600/CIMG5497.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-Cr23OWyNA40/Tf5dmwxDMiI/AAAAAAAAFEU/AMR00gDqYVM/s200/CIMG5497.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trucha escabechada</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-SpG1d3TiMSg/Tf5dteMFO0I/AAAAAAAAFEY/vOq4UsoIHxg/s1600/CIMG5476.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-SpG1d3TiMSg/Tf5dteMFO0I/AAAAAAAAFEY/vOq4UsoIHxg/s200/CIMG5476.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Menestra de pollo a la bilbaína</td></tr>
</tbody></table><strong><em>"Solomillo de cerdo al hojaldre", "Bonito en rollo", "Truchas en escabeche", "Menestra de pollo a la bilbaína".</em></strong>Aranchahttp://www.blogger.com/profile/01067667315615549304noreply@blogger.com2tag:blogger.com,1999:blog-4360165023919907499.post-42306613674688186362011-06-19T22:31:00.000+02:002011-06-19T22:31:28.414+02:00MARCHANDO UNA DE PRIMEROS<div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="150" src="http://1.bp.blogspot.com/-100InNgLJhQ/Tf5Zcu1YTvI/AAAAAAAAFEA/ViioEV1XTjI/s200/CIMG5470.JPG" width="200" /></div><br />
Durante estos dias, hemos estado realizando, entre otras, las siguientes elaboraciones:<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-NTSsOMAEZMQ/Tf5YfMysZZI/AAAAAAAAFDc/PLVZeRlbjh8/s1600/CIMG5356.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-NTSsOMAEZMQ/Tf5YfMysZZI/AAAAAAAAFDc/PLVZeRlbjh8/s200/CIMG5356.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ensalada Waldorf</td></tr>
</tbody></table><br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-VbfmPaAXyHE/Tf5Yl7YHUOI/AAAAAAAAFDg/8fq_HH5oIIA/s1600/CIMG5366.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-VbfmPaAXyHE/Tf5Yl7YHUOI/AAAAAAAAFDg/8fq_HH5oIIA/s200/CIMG5366.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cocido madrileño</td></tr>
</tbody></table><strong><em>"Ensalada Waldorf". "Cocido madrileño", "Llámpares a la asturiana", </em></strong><br />
<div class="separator" style="clear: both; text-align: center;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-KQjmqvkZB0Y/Tf5YstZldTI/AAAAAAAAFDk/nBvqkvLbsQ0/s1600/CIMG5380.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-KQjmqvkZB0Y/Tf5YstZldTI/AAAAAAAAFDk/nBvqkvLbsQ0/s200/CIMG5380.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Llámpares a la asturiana</td></tr>
</tbody></table><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-5VIAnFa49cw/Tf5Y7KmrDnI/AAAAAAAAFDs/eZMqLbjiM4U/s1600/CIMG5396.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-5VIAnFa49cw/Tf5Y7KmrDnI/AAAAAAAAFDs/eZMqLbjiM4U/s200/CIMG5396.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arroz a la milanesa</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-pOATr64u6q0/Tf5Y0SxKSHI/AAAAAAAAFDo/xatPEt-KfHU/s1600/CIMG5394.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-pOATr64u6q0/Tf5Y0SxKSHI/AAAAAAAAFDo/xatPEt-KfHU/s200/CIMG5394.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mejillones en salsa vinagreta</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-p_XkQQN28yE/Tf5ZBpaJSbI/AAAAAAAAFDw/jKAbKzCtqSw/s1600/CIMG5404.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-p_XkQQN28yE/Tf5ZBpaJSbI/AAAAAAAAFDw/jKAbKzCtqSw/s200/CIMG5404.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mejillones en salsa picante</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-6iKQpjujQIE/Tf5ZPR0aJpI/AAAAAAAAFD4/ZMm6gsL9Yc4/s1600/CIMG5451.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-6iKQpjujQIE/Tf5ZPR0aJpI/AAAAAAAAFD4/ZMm6gsL9Yc4/s200/CIMG5451.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pudin de verduras</td></tr>
</tbody></table><em><strong>"Mejillones en salsa vinagreta", "Arroz a la milanesa", "Mejillones en salsa picante", "Ensaladilla rusa", "Pudin de verduras", "Orejas a feira", "Ensalada tibia de judias verdes", "Alubias rojas a la vizcaina", " Ensalada mimosa".</strong></em><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; float: right; margin-bottom: 1em; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-D3U8_Tb6eR0/Tf5ZWDfyrrI/AAAAAAAAFD8/r3rrVYWTvPs/s1600/CIMG5457.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-D3U8_Tb6eR0/Tf5ZWDfyrrI/AAAAAAAAFD8/r3rrVYWTvPs/s200/CIMG5457.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Orejas a la gallega</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="150" src="http://1.bp.blogspot.com/-UBSAl6Paxg4/Tf5Zjdqq1QI/AAAAAAAAFEE/4LVw8OEz8mg/s200/CIMG5482.JPG" style="margin-left: auto; margin-right: auto;" width="200" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Alubias rojas a la vizcaina</td></tr>
</tbody></table><div style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="clear: both; text-align: center;"></div>Aranchahttp://www.blogger.com/profile/01067667315615549304noreply@blogger.com1tag:blogger.com,1999:blog-4360165023919907499.post-58937068872516306092011-06-16T00:28:00.000+02:002011-06-16T00:28:30.961+02:00EL PRINCIPIO Y EL FINAL<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div>ESTE FUÉ EL PRINCIPIO......... <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-gZbSYXnNEos/TfkuhvBps8I/AAAAAAAAAI8/WIvaXefTdPE/s1600/1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-gZbSYXnNEos/TfkuhvBps8I/AAAAAAAAAI8/WIvaXefTdPE/s200/1.JPG" width="200" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-GO_yyqbE0ew/TfkukkXb9SI/AAAAAAAAAJA/jjQAUqSELL4/s1600/2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-GO_yyqbE0ew/TfkukkXb9SI/AAAAAAAAAJA/jjQAUqSELL4/s200/2.JPG" width="200" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-gPNd-4nfjgg/TfkunhCrE5I/AAAAAAAAAJE/8zakLQ4N688/s1600/3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-gPNd-4nfjgg/TfkunhCrE5I/AAAAAAAAAJE/8zakLQ4N688/s200/3.JPG" width="200" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-k67om62XN3E/TfkuqeDO4fI/AAAAAAAAAJI/53IfxmZH4oI/s1600/4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-k67om62XN3E/TfkuqeDO4fI/AAAAAAAAAJI/53IfxmZH4oI/s200/4.JPG" width="200" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-GgiRrIsh7Kw/TfkutZt8cbI/AAAAAAAAAJM/2KLY1rQ83_0/s1600/5.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-GgiRrIsh7Kw/TfkutZt8cbI/AAAAAAAAAJM/2KLY1rQ83_0/s200/5.JPG" width="200" /></a></div><br />
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Y ESTE FUÉ EL FINAL........<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-a_4Xc9t3d8g/TfkvZlaEV0I/AAAAAAAAAJQ/yYYhIcq_Zkg/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-a_4Xc9t3d8g/TfkvZlaEV0I/AAAAAAAAAJQ/yYYhIcq_Zkg/s200/6.JPG" width="200" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-WJER65ubMMk/Tfkvb5QXgKI/AAAAAAAAAJU/dW0ap6nsm-I/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-WJER65ubMMk/Tfkvb5QXgKI/AAAAAAAAAJU/dW0ap6nsm-I/s200/7.JPG" width="200" /></a></div><br />
Y ESTA LA RECETA:<br />
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<div style="font: 14.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;"><b>BIZCOCHO RUSO</b></span></div><div style="font: 14.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;"><span style="letter-spacing: 0.0px;"><b></b></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px; text-decoration: underline;"><b><i>INGREDIENTES:</i></b></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 15.0px;"><span style="letter-spacing: 0.0px; text-decoration: underline;"><b><i></i></b></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">-300 gr. de claras.</span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">-300 gr. de azúcar molida.</span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">-300 gr. de avellana molida .Puede ser almendra cruda molida o almendra tostada molida.</span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">-100 gr. de maicena.</span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">-Una pizca de vainilla.</span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 15.0px;"><span style="letter-spacing: 0.0px; text-decoration: underline;"><b><i></i></b></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px; text-decoration: underline;"><b><i>ELABORACIÓN:</i></b></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 15.0px;"><span style="letter-spacing: 0.0px; text-decoration: underline;"><b><i></i></b></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">*Montar las claras, añadiendo el azúcar a medio montar.</span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">*Añadir de forma envolvente los frutos secos molidos y mezclados con la maicena.</span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">*Extender sobre placas de horno preparadas con papel engrasado.</span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">*Espolvorear la superficie con azúcar glass.</span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">*Cocer a 200ºC.</span></div><div style="font: 14.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;"><span style="letter-spacing: 0.0px;"><b></b></span></div><div style="font: 14.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;"><b>TARTA DE MERENGUE Y AVELLANAS</b></span></div><div style="font: 14.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;"><span style="letter-spacing: 0.0px;"><b></b></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px; text-decoration: underline;"><b><i>INGREDIENTES:</i></b></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 15.0px;"><span style="letter-spacing: 0.0px; text-decoration: underline;"><b><i></i></b></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">-1 plancha de bizcocho ruso hecho con 300 gr. de claras(la receta anterior).</span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 15.0px;"><span style="letter-spacing: 0.0px;"></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">-<b>Para el relleno:</b></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 15.0px;"><span style="letter-spacing: 0.0px;"><b></b></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">-165 gr. de nata.</span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">-25 gr. de azúcar.</span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">-200 gr. de cobertura.</span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">-15 gr. de mantequilla.</span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">-150 gr. de nata montada azucarada.</span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 15.0px;"><span style="letter-spacing: 0.0px;"></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;"><b>-Para decorar:</b></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 15.0px;"><span style="letter-spacing: 0.0px;"><b></b></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">-Avellanas tostadas picadas gruesas .</span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">-Chocolate rallado .</span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 15.0px;"><span style="letter-spacing: 0.0px; text-decoration: underline;"><b><i></i></b></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px; text-decoration: underline;"><b><i>ELABORACIÓN:</i></b></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 15.0px;"><span style="letter-spacing: 0.0px; text-decoration: underline;"><b><i></i></b></span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">*Hacer el bizcocho ruso y cortarlo en tres partes iguales.</span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">*Hacer la trufa poniendo a hervir la nata con el azúcar y la mantequilla y cuando esto ocurra, separar del fuego añadiendo la cobertura troceada .Remover , dejar enfriar y batir en batidora de varillas.</span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">*Montar la nata.</span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">*Sobre la primera capa de bizcocho, poner trufa, sobre ésta nata montada ,y sobre ésta otra capa de bizcocho.</span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">*Repetir la serie cubriendo con la tercera capa de bizcocho.</span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0.0px;">*Decorar la superficie con nata montada, avellanas troceadas y chocolate rallado. </span></div><div style="font: 12.0px 'Times New Roman'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 15.0px;"><span style="letter-spacing: 0.0px;"></span></div></div>Belenhttp://www.blogger.com/profile/17609358673528435482noreply@blogger.com3tag:blogger.com,1999:blog-4360165023919907499.post-90841155836875542602011-06-15T11:05:00.000+02:002011-06-15T12:46:52.711+02:00OPERACIÓN BIKINI<div dir="ltr" style="text-align: left;" trbidi="on"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-e7yl134WuSk/TfhwJ2mu8qI/AAAAAAAAAIo/_lBd2xTaaVI/s1600/operacio%25CC%2581n+bikini%253F.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-e7yl134WuSk/TfhwJ2mu8qI/AAAAAAAAAIo/_lBd2xTaaVI/s200/operacio%25CC%2581n+bikini%253F.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">OPERACIÓN BIKINI???<br />
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</td></tr>
</tbody></table>Es broma, pero esta semana hemos estado elaborando ensaladas de todo tipo, frías ,tibias, de frutas,internacionales.....pero ¿qué es una ensalada?.<br />
Las ensaladas son preparaciones a base de ingredientes como hortalizas, frutas, legumbres,cereales, aves, pescados y carnes,cocinados o crudos, según su naturaleza.Una de sus características comunes es su sazonamiento básico formado por un elemento graso como el aceite, un ácido como el vinagre y la sal, adicionados uno a uno y de forma separada o mezclados en forma de salsa.En estas salsas, también denominadas dressing, se pueden utilizar en lugar de aceite,grasas como la nata y productos como el yogur y el queso.El vinagre , a veces se sustituye por zumo de limón.Además, se pueden utilizar ingredientes como la mostaza, la pimienta, las esencias de trufa, alcaparras, pepinillos y otros muchos productos.<br />
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<br />
Algunos ejemplos de ensaladas son los siguientes:<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-kgfJixwdqsA/Tfh0LyRQQeI/AAAAAAAAAIs/VbT2c6oRSXw/s1600/e.mimosa.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-kgfJixwdqsA/Tfh0LyRQQeI/AAAAAAAAAIs/VbT2c6oRSXw/s200/e.mimosa.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ENSALADA MIMOSA</td></tr>
</tbody></table><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-bbJ0GKsznag/Tfh0RnH-oqI/AAAAAAAAAIw/7cTwZgXeN8U/s1600/e.ti%25CC%2581bia.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-bbJ0GKsznag/Tfh0RnH-oqI/AAAAAAAAAIw/7cTwZgXeN8U/s200/e.ti%25CC%2581bia.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ENSALADA TÍBIA DE JUDÍAS VERDES</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-AR7vU7q4SZ8/Tfh0X0WNvII/AAAAAAAAAI0/B5wjK39_IhU/s1600/escalivada.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-AR7vU7q4SZ8/Tfh0X0WNvII/AAAAAAAAAI0/B5wjK39_IhU/s200/escalivada.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ENSALADA ESCALIVADA</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-jDLOTE4ngg0/Tfh0imOS8iI/AAAAAAAAAI4/d1m3IBZnNAM/s1600/suiza.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-jDLOTE4ngg0/Tfh0imOS8iI/AAAAAAAAAI4/d1m3IBZnNAM/s200/suiza.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ENSALADA SUIZA<br />
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</td></tr>
</tbody></table><br />
</div>Belenhttp://www.blogger.com/profile/17609358673528435482noreply@blogger.com4tag:blogger.com,1999:blog-4360165023919907499.post-1381771931602871622011-06-06T21:56:00.000+02:002011-06-06T21:56:12.251+02:00EL COCINERO INDISCRETO<strong>¿SABES... CUANDO HAY QUE AÑADIRELE EL AZÚCAR A LAS CLARAS? ¿ANTES O DESPUÉS DEL BATIDO?</strong><br />
<br />
El azúcar debe añadirese cuando las claras están a punto de nieve firmes, ya que si se añaden antes, se deshidrata las proteinas, sobretodo cuando está en forma de partículas muy pequeñas y dispersas como pueden ser las del azúcar glass.<br />
El azúcar es un producto que no contiene agua, y al entrar en contacto con las proteínas, cuyas propiedades dependen de su unión con el agua, esta tiende a separarse de las proteínas para disolver el azúcar.<br />
Por lo tanto, si el azúcar se añade demasiado proto, impide la formación de la espuma y licúa las claras, lo que impide que suban con facilidad.Aranchahttp://www.blogger.com/profile/01067667315615549304noreply@blogger.com0tag:blogger.com,1999:blog-4360165023919907499.post-90073239175051512742011-06-06T21:34:00.000+02:002011-06-15T12:47:18.617+02:00¿QUE TENEMOS DE MENÚ? Proseguimos con avanzando en los contenidos del curso, y completando nuestras horas prácticas en la cocina, dando lugar a la preparación de diversos platos.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-l_ZcyM1lCeA/Te0ltanqMiI/AAAAAAAAFB4/dVqsFtvAdXc/s1600/CIMG5290.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-l_ZcyM1lCeA/Te0ltanqMiI/AAAAAAAAFB4/dVqsFtvAdXc/s200/CIMG5290.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Judias verdes a la portuguesa</td></tr>
</tbody></table> Bueno, como buena e intensa semana, nos ha dado tiempo de realizar diversas elaboraciones tanto dulces como saladas, os dejo aquí algunas muestras de ellas:<br />
<br />
<em><strong>"Pastel de setas", "Judías verdes a la portuguesa", "Bisqué de langostinos", "Endivias con salsa tártara", "Fabada asturiana".</strong></em><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-vnxMCD7K5PQ/Te0nFGzvLXI/AAAAAAAAFCI/wO_nzp067tA/s1600/CIMG5278.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-vnxMCD7K5PQ/Te0nFGzvLXI/AAAAAAAAFCI/wO_nzp067tA/s200/CIMG5278.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fabada asturiana</td></tr>
</tbody></table><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-8P1vSUrPhRI/Te0m4VjDyOI/AAAAAAAAFCA/hzCuByCNox8/s1600/CIMG5308.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-8P1vSUrPhRI/Te0m4VjDyOI/AAAAAAAAFCA/hzCuByCNox8/s200/CIMG5308.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Endivias con salsa tártara</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-14qEPR1Nec8/Te0mEe1_onI/AAAAAAAAFB8/pcsvTHAnVpY/s1600/CIMG5294.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-14qEPR1Nec8/Te0mEe1_onI/AAAAAAAAFB8/pcsvTHAnVpY/s200/CIMG5294.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bisqué de langostinos</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-NN190hjUmLc/Te0lm6UarfI/AAAAAAAAFB0/bx8f7-XqtUI/s1600/CIMG5231.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-NN190hjUmLc/Te0lm6UarfI/AAAAAAAAFB0/bx8f7-XqtUI/s200/CIMG5231.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pastel de setas</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-F6EEQixK_1s/Te0m-hyLuxI/AAAAAAAAFCE/KxIe4ckStCQ/s1600/CIMG5326.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-F6EEQixK_1s/Te0m-hyLuxI/AAAAAAAAFCE/KxIe4ckStCQ/s200/CIMG5326.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Patatas a la riojana</td></tr>
</tbody></table><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-yGtvekxc51Y/Te0nNV1CT6I/AAAAAAAAFCM/X0r8Em24JZA/s1600/CIMG5233.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-yGtvekxc51Y/Te0nNV1CT6I/AAAAAAAAFCM/X0r8Em24JZA/s200/CIMG5233.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hígado a la española</td></tr>
</tbody></table><strong><em> "Hígado a la española", "Filetes de lenguado meuniere", "Albóndigas de repollo con salsa de zanahoria", "Manos de cerdo guisadas", "Carne de cerdo estofada"</em></strong>.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-QwavvPlFkro/Te0nVvdzFKI/AAAAAAAAFCQ/ONYl6KFAMK4/s1600/CIMG5274.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-QwavvPlFkro/Te0nVvdzFKI/AAAAAAAAFCQ/ONYl6KFAMK4/s200/CIMG5274.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lenguado meuniere</td></tr>
</tbody></table><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: left; margin-bottom: 1em; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-TYeX-tFnndw/Te0oMNvqXZI/AAAAAAAAFCo/Ehotvbxl7xM/s1600/CIMG5301.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-TYeX-tFnndw/Te0oMNvqXZI/AAAAAAAAFCo/Ehotvbxl7xM/s200/CIMG5301.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Manos de cerdo guisadas</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-GOLQovAh3_I/Te0nd1sU0yI/AAAAAAAAFCU/wbVL8qV6ARs/s1600/CIMG5285.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-GOLQovAh3_I/Te0nd1sU0yI/AAAAAAAAFCU/wbVL8qV6ARs/s200/CIMG5285.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Albóndigas de repollo con salsa de zanahoria</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Nz3HOVa2rNs/Te0nr8f5xyI/AAAAAAAAFCY/MXmR42DYr28/s1600/CIMG5324.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-Nz3HOVa2rNs/Te0nr8f5xyI/AAAAAAAAFCY/MXmR42DYr28/s200/CIMG5324.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carne de cerdo estofada</td></tr>
</tbody></table><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-e6RNmRPsa4U/Te0n5Dc034I/AAAAAAAAFCg/h1EUUMOHzJ8/s1600/CIMG5282.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-e6RNmRPsa4U/Te0n5Dc034I/AAAAAAAAFCg/h1EUUMOHzJ8/s200/CIMG5282.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pastas de manga</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-6as1u52nxH4/Te0nyecDMlI/AAAAAAAAFCc/jyuaSRCMEmM/s1600/CIMG5236.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-6as1u52nxH4/Te0nyecDMlI/AAAAAAAAFCc/jyuaSRCMEmM/s200/CIMG5236.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Manzanas asadas a la buena mujer</td></tr>
</tbody></table><strong><em> "Pastas de manga", "Mousse de chocolate", "Manzanas asadas a la buena mujer"</em></strong><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; float: left; margin-bottom: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-mDr7Y5XQTb4/Te0n_9S2KpI/AAAAAAAAFCk/yYNmWH_DuLQ/s1600/CIMG5304.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-mDr7Y5XQTb4/Te0n_9S2KpI/AAAAAAAAFCk/yYNmWH_DuLQ/s200/CIMG5304.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mousse de chocolate</td></tr>
</tbody></table><div style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Aranchahttp://www.blogger.com/profile/01067667315615549304noreply@blogger.com0tag:blogger.com,1999:blog-4360165023919907499.post-2069778313288332482011-06-01T23:47:00.000+02:002011-06-01T23:49:07.268+02:00PESCADO, ENSALADAS, POTAJES Y CARNES....<div dir="ltr" style="text-align: left;" trbidi="on">Pescado, ensaladas , potajes y carnes han sido protagonistas de nuestro trabajo esta semana.Los dulces eran solamente la guinda que, por cierto, alguna más ha habido como es el caso del SOUFLEE ALASKA.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-9m-LMVIxZxg/TearTGTNkiI/AAAAAAAAAIE/7wS_84ryJvE/s1600/albondigas+de+repollo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-9m-LMVIxZxg/TearTGTNkiI/AAAAAAAAAIE/7wS_84ryJvE/s200/albondigas+de+repollo.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ALBÓNDIGAS DE REPOLLO CON SALSA DE ZANAHORIAS</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Ym-A8UENqVU/TearYJxn1iI/AAAAAAAAAII/N6raeTd7nw8/s1600/desarme.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-Ym-A8UENqVU/TearYJxn1iI/AAAAAAAAAII/N6raeTd7nw8/s200/desarme.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">GARBANZOS CON BACALAO Y ESPINACAS</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-qFKMzOq7HYk/TearcZ-cNaI/AAAAAAAAAIM/ib6C2zZnE7s/s1600/endivies+tartara.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-qFKMzOq7HYk/TearcZ-cNaI/AAAAAAAAAIM/ib6C2zZnE7s/s200/endivies+tartara.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ENSALADA TARTARA DE ENDIBIAS</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-eIufl9EaXz0/TearkXJzv0I/AAAAAAAAAIQ/Gzpa0MMWb_w/s1600/m.gallega.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-eIufl9EaXz0/TearkXJzv0I/AAAAAAAAAIQ/Gzpa0MMWb_w/s200/m.gallega.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">MERLUZA A LA GALLEGA</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-FWhkBNdRx9A/TearpRADe3I/AAAAAAAAAIU/jwazUoV7kTE/s1600/meunie%25CC%2580re.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-FWhkBNdRx9A/TearpRADe3I/AAAAAAAAAIU/jwazUoV7kTE/s200/meunie%25CC%2580re.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">LENGUADO MEUNIÈRE</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-fpex0U6cvBc/TearvFY6RiI/AAAAAAAAAIY/LprqMJjcV0A/s1600/moros+y+cristi.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-fpex0U6cvBc/TearvFY6RiI/AAAAAAAAAIY/LprqMJjcV0A/s200/moros+y+cristi.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">MOROS Y CRISTIANOS</td></tr>
</tbody></table><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ENGZ0SP236M/Tear4U5xmxI/AAAAAAAAAIc/PGejn-qxNbc/s1600/pollo+al+calabacin.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-ENGZ0SP236M/Tear4U5xmxI/AAAAAAAAAIc/PGejn-qxNbc/s200/pollo+al+calabacin.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">PECHUGAS EN SALSA DE CALABACÍN</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-PTshJp9UCpg/TeasAW_5zhI/AAAAAAAAAIg/SY_MJLx7_nk/s1600/t.guisada.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-PTshJp9UCpg/TeasAW_5zhI/AAAAAAAAAIg/SY_MJLx7_nk/s200/t.guisada.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">TORTILLA GUISADA</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-INJih_u_VDY/TeasEc10ZfI/AAAAAAAAAIk/tKmpsgYuc1s/s1600/waldorf.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-INJih_u_VDY/TeasEc10ZfI/AAAAAAAAAIk/tKmpsgYuc1s/s200/waldorf.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ENSALADA WALDORF</td></tr>
</tbody></table>Y MUCHO MÁS...<br />
<br />
Creo que nunca hemos publicado una receta de ensalada y que ya va siendo hora, a ver si con su frescor atraemos el buen tiempo y el sol que tanto añoramos en nuestra Asturias del alma.<br />
He elegido la <b>WALDORF</b> por ser una ensalada que ha sufrido y sufre multitud de transformaciones desde que <span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 14px;"><b>Oscar Tschirky, </b>maître que trabajaba en el Hotel Waldorf y sorprendía con la creación de excéntricos platos, la creó,lo que nos permite versionarla sin miedo a ser sacrílegos.</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 14px;"><span class="Apple-style-span" style="color: black;">Tres años después de ser servida por primera vez, la ensalada es presentada en el </span><a href="http://www.escueladecocina.net/libros/libro-de-cocina-y-poesia.php" style="font-family: Arial, Helvetica, sans-serif; font-size: 14px; text-decoration: none;" title="libro de cocina"><span class="Apple-style-span" style="color: black;">libro de cocina</span></a><span class="Apple-style-span" style="color: black;"> "The Cook Book by 'Oscar of the Waldorf'", en 1896. La nueva ensalada no tardó en convertirse en un plato típico del jet set y su nombre comenzó un largo peregrinaje alrededor del mundo.</span><br />
<span class="Apple-style-span" style="color: black;">La ensalada es de una receta muy sencilla, tan solo cuenta con tres ingredientes originales: mayonesa, célery (apio) y manzana. Esa receta original rápidamente sufrió la primera modificación al aceptar que se agregaran nueces. Con los años comenzó a aceptar otros acompañamientos como lechuga, pasas, piñones, pollo cocido y hasta una versión de mayonesa aromatizada con mostaza.</span><br />
<span class="Apple-style-span" style="color: black;">Nuestra versión de esta famosa ensalada es la siguiente:</span><br />
<span class="Apple-style-span" style="color: black;"><br />
</span><br />
<span class="Apple-style-span" style="color: black;">Para 3 personas:</span><br />
<span class="Apple-style-span" style="color: black;"><br />
</span><br />
<span class="Apple-style-span" style="color: black;"><b>Ingredientes:</b></span><br />
<span class="Apple-style-span" style="color: black;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="color: black;">-1 manzana reineta grande , lavada y sin pelar.</span><br />
<span class="Apple-style-span" style="color: black;">-120 gr. de tallo de apio limpio de hebras, lavado y sin hojas.</span><br />
<span class="Apple-style-span" style="color: black;">-100 gr. de nueces peladas.</span><br />
<span class="Apple-style-span" style="color: black;">-30 gr. de uvas pasas sin pepitas.</span><br />
<span class="Apple-style-span" style="color: black;">-zumo de limón.</span><br />
<span class="Apple-style-span" style="color: black;">-150 ml. de mahonesa.</span><br />
<span class="Apple-style-span" style="color: black;">-150 ml. de nata agria.</span><br />
<span class="Apple-style-span" style="color: black;">-1 cucharadita de mostaza.</span><br />
<span class="Apple-style-span" style="color: black;">-3 hojas grandes de lechuga.</span><br />
<span class="Apple-style-span" style="color: black;"><br />
</span><br />
<span class="Apple-style-span" style="color: black;"><b>Elaboración:</b></span><br />
<span class="Apple-style-span" style="color: black;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="color: black;"><b>-</b>Picar ,no demasiado finas ,las nueces dejando alguna mitad para la decoración.</span><br />
<span class="Apple-style-span" style="color: black;">-Picar el apio en brunoise o en juliana fina(a gusto).</span><br />
<span class="Apple-style-span" style="color: black;">-Picar la manzana de la misma forma y añadirle unas gotas de zumo de limón.</span><br />
<span class="Apple-style-span" style="color: black;">-Mezclar mahonesa con nata agria y mostaza para formar el dressig.</span><br />
<span class="Apple-style-span" style="color: black;">-Añadir el dressig sobre las manzanas, las nueces, las pasas y el apio y mezclar bien.</span><br />
<span class="Apple-style-span" style="color: black;">-Colocar sobre hojas de lechuga enteras y limpias o bien sobre lechuga cortada en chiffonade.</span><br />
<span class="Apple-style-span" style="color: black;">-Refrigerar.</span><br />
<div><br />
</div></span><br />
<br />
</div>Belenhttp://www.blogger.com/profile/17609358673528435482noreply@blogger.com0tag:blogger.com,1999:blog-4360165023919907499.post-26332715249815676062011-06-01T23:01:00.000+02:002011-06-01T23:49:14.381+02:00¡QUÉ DULCE! ,ANTES Y DESPUES<div dir="ltr" style="text-align: left;" trbidi="on"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-zqSyNvlT6DY/TeamzYQuo3I/AAAAAAAAAHs/LcMA1g7pRsM/s1600/p.antes.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-zqSyNvlT6DY/TeamzYQuo3I/AAAAAAAAAHs/LcMA1g7pRsM/s200/p.antes.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">PLUM CAKE, ANTES</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-QqWkyrH4xgE/Team4fOA8oI/AAAAAAAAAHw/Afj0WbOOxpQ/s1600/plumcake.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-QqWkyrH4xgE/Team4fOA8oI/AAAAAAAAAHw/Afj0WbOOxpQ/s200/plumcake.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">PLUM CAKE, DESPUES</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-EizeJmDDXE4/TeanLIgnAUI/AAAAAAAAAH0/p-2v2HZiCA4/s1600/P1030734.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-EizeJmDDXE4/TeanLIgnAUI/AAAAAAAAAH0/p-2v2HZiCA4/s200/P1030734.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">PASTAS DE MANGA RIZADAS, ANTES</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-YC-lhX68Tss/TeanQVsb5ZI/AAAAAAAAAH4/DQERV16fKkg/s1600/pastas.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-YC-lhX68Tss/TeanQVsb5ZI/AAAAAAAAAH4/DQERV16fKkg/s200/pastas.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">PASTAS DE MANGA RIZADAS ,DESPUES</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Dh4F4BiCgXY/TeanVEATB0I/AAAAAAAAAH8/HyndQnk4Zy0/s1600/tocinillo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-Dh4F4BiCgXY/TeanVEATB0I/AAAAAAAAAH8/HyndQnk4Zy0/s200/tocinillo.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">TOCINILLO DE CIELO, ANTES</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-SyuGCFpdaRQ/TeanZbtgDPI/AAAAAAAAAIA/EXKR6kDikyI/s1600/guille.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-SyuGCFpdaRQ/TeanZbtgDPI/AAAAAAAAAIA/EXKR6kDikyI/s200/guille.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">TOCINILLO DE CIELO, DESPUES</td></tr>
</tbody></table>Esta es una muestra de algunas de las "dulzainas" que hemos hecho esta semana.</div>Belenhttp://www.blogger.com/profile/17609358673528435482noreply@blogger.com0tag:blogger.com,1999:blog-4360165023919907499.post-25133753710791780292011-05-29T20:55:00.000+02:002011-05-29T20:55:40.865+02:00EL COCINERO INDISCRETO<strong>SABEIS... ¿POR QUÉ HAY QUE MANTENER EL ACEITE DE FREÍR LIMPIO? ¿Y LA MANTEQUILLA?</strong><br />
<br />
Nadie puede dar más de lo que tiene, por eso, incluso el mejor aceite no servirá para preparar una fritura de calidad si no se mantienen una serie de precauciones.<br />
Cuando un aceite ha sido usado durante varias veces, suele humear en cuanto la temperatura sube un poco, y eso, es debido a que han perdido sus propiedades de fritura porque se han ido cargando de pequeñas sustancias, que se queman a apartir de los 70 grados y se han ido oscureciendo y desprendiendo compuestos acres. Podemos solucionar o mejorar evitando con antelación este problema con un aceite que queramos reutilizar, pues teniendo la precaución de hacerle un buen colado para mantenerlo lo más limpio posible.<br />
¿Qué ocurre con la mantequilla?. El proceso de calentamiento de la mantequilla es el siguiente. Cuando la temperatura sube a los 45 ºC, ésta se funde. Cuando seguimos subiendo la temperatura hasta alcanzar los 65 ºC, empieza a crepitar (es decir, se separa el agua). Si seguimos subiendo hasta alcanzar los 120 ºC, se descompone. Pero este último paso, podemos minimizarlo si tenemos la precaución de someterla a un proceso de "clarificación".<br />
La clarificación de la mantequilla, es una operación bastante sencilla, que se suele olvidar a menudo (en algunas recetas, sobretodo de repostería, viene como ingrediente, la mantequilla clarificada). Con ella, eliminamos las proteínas que contiene y obtenemos una materia grasa muy pura, que aguarntará un buen calentamiento sin que se nos oscurezca.<br />
Me preguntareis entonces,.... ¿Cómo clarifico la mantequilla? Muy sencillo, poneis la mantequilla en un recipiente que podais poner al fuego. Y, calentais muy suave y lentamente durante una media hora.<br />
¿Qué va a ocurrir?, Pues, que las proteínas se precipitan al fondo y toda la sustancia flotante ( la mantequilla clarificada), la vertemos en el recipiente donde queramos conservarla y disponer de ella tanto para elaboraciones dulces como saladas.<br />
Esta mantequilla clarificada, tiene las mismas cualidades de sabor y aroma que la original.Aranchahttp://www.blogger.com/profile/01067667315615549304noreply@blogger.com0tag:blogger.com,1999:blog-4360165023919907499.post-38184859302243415992011-05-29T18:23:00.003+02:002011-05-29T21:10:25.941+02:00Y LLEGÓ EL VIERNES,...<a href="http://1.bp.blogspot.com/-Qpex2IsOJlM/TeJxaIBDiwI/AAAAAAAAFBU/326qGkm4_ok/s1600/CIMG5201.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-Qpex2IsOJlM/TeJxaIBDiwI/AAAAAAAAFBU/326qGkm4_ok/s200/CIMG5201.JPG" width="200" /></a><a href="http://3.bp.blogspot.com/-oTudAmy0DpA/TeJxi9T9SsI/AAAAAAAAFBY/q1UufvWE40Y/s1600/CIMG5202.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-oTudAmy0DpA/TeJxi9T9SsI/AAAAAAAAFBY/q1UufvWE40Y/s200/CIMG5202.JPG" width="200" /></a> Para finalizar una semana en la que empezamos a trabajar con el pescado y marisco, con los que realizamos <em><strong>"Navajas a la plancha en salsa", "Bocartes al horno" </strong></em>y<em><strong> "Lubina al hojaldre",</strong></em> también realizamos una <em><strong>"Tarta de queso", "Helado de crema" </strong></em>y<em><strong> "Tulipas".</strong></em><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-sVHVaDjp_mw/TeJxq_PpHpI/AAAAAAAAFBc/iTSj2vRd7qY/s1600/CIMG5204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-sVHVaDjp_mw/TeJxq_PpHpI/AAAAAAAAFBc/iTSj2vRd7qY/s200/CIMG5204.JPG" width="200" /></a></div> El viernes, nos llegó a primera hora el segundo pedido de carne que realizamos para los dos cursos en el tiempo que llevamos juntos. Tras la correspondiente recepción, vino la comprobación del peso, estado de la carne y el consiguiente despiece y fraccionado de las distintas piezas que nos llegaron.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3y9fnS__HHo/TeJx3RxK90I/AAAAAAAAFBk/fN8zFAYw9T4/s1600/CIMG5207.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-3y9fnS__HHo/TeJx3RxK90I/AAAAAAAAFBk/fN8zFAYw9T4/s200/CIMG5207.JPG" width="200" /></a><a href="http://4.bp.blogspot.com/-3yrx4Ms03QY/TeJxTRhHAiI/AAAAAAAAFBQ/9RIPqfbTcWY/s1600/CIMG5200.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-3yrx4Ms03QY/TeJxTRhHAiI/AAAAAAAAFBQ/9RIPqfbTcWY/s200/CIMG5200.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-b15lWHRFVNI/TeJxxOdbAkI/AAAAAAAAFBg/uDpKj8aoXN8/s1600/CIMG5206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-b15lWHRFVNI/TeJxxOdbAkI/AAAAAAAAFBg/uDpKj8aoXN8/s200/CIMG5206.JPG" width="200" /></a></div><a href="http://1.bp.blogspot.com/-SzO8Hrsdp1g/TeJx99OoMhI/AAAAAAAAFBo/uAx_5kG0z24/s1600/CIMG5209.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-SzO8Hrsdp1g/TeJx99OoMhI/AAAAAAAAFBo/uAx_5kG0z24/s200/CIMG5209.JPG" width="200" /></a> Como ya os ha puesto Belén imágenes con las elaboraciones que han hecho y son las mismas. <br />
Para no repetirme, aquí, os dejo algunas de las imágenes que sacamos durante la mañana del viernes de los "coci", convertidos por unas horas en carniceros. <br />
Esta práctica también fué realizada en el curso de la tarde con su correspondiente pedido.<br />
Buen trabajo, chicos. Mas va prestar después cocinarlo.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-EARxUzW19gE/TeJyKZaPfUI/AAAAAAAAFBw/uhM-GK3BfgM/s1600/CIMG5214.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-EARxUzW19gE/TeJyKZaPfUI/AAAAAAAAFBw/uhM-GK3BfgM/s200/CIMG5214.JPG" width="200" /></a><a href="http://2.bp.blogspot.com/--Uq8MsI4aIc/TeJyEIl_0VI/AAAAAAAAFBs/gLG1NgLzY0E/s1600/CIMG5212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/--Uq8MsI4aIc/TeJyEIl_0VI/AAAAAAAAFBs/gLG1NgLzY0E/s200/CIMG5212.JPG" width="200" /></a></div>Aranchahttp://www.blogger.com/profile/01067667315615549304noreply@blogger.com0