tag:blogger.com,1999:blog-56373794533788869632024-02-19T03:09:05.277+01:00Un poquito de NievesUn poquito de Nieveshttp://www.blogger.com/profile/06209108341450104609noreply@blogger.comBlogger108125tag:blogger.com,1999:blog-5637379453378886963.post-28314834752075367942018-03-02T15:54:00.001+01:002018-03-02T16:39:13.490+01:00Milhojas de chocolate, rellena de crema pastelera y merengue italiano Las milhojas en mi tierra (Ceuta) son espectaculares.<br />
Son unos dulces que hay en casi todos los sitios, pero, no todas me gustan. No es por el relleno (eso me da igual), si no porque los pasteles me gustan dulces (que no...empalagosos).Yo quiero comerme una Milhojas y sentirme satisfecha. Pero he probado algunas que, sinceramente, necesitaría comerme cinco o seis para poder enterarme que me he comido algo dulce. Entiendo a las personas que no les gusten las cosas dulces, pero entre empalagosa, dulce o insípida, hay un mundo.<br />
En fin, deciros que estas Milhojas (las mías) son para comer una u dos y sentirte muy satisfecho, o "muuu jart@" que dirían en mi tierra.<br />
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<b>Ingredientes:</b><br />
<b style="text-align: left;">Para para preparar las láminas de hojaldre:</b></div>
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3 masas de hojaldre cuadradas</div>
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azúcar para espolvorear<br />
<b>Para la crema pastelera: </b><br />
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<b>Ingredientes:</b></div>
500 ml de leche ( 1/2 L) de leche<br />
200 g de azúcar<br />
6 yemas de huevos M<br />
50 g de harina de Maíz (Maizena)<br />
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cáscara de limón (sin lo blanco que amarga)</div>
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1 cucharadita de pasta de vainilla (si no tenéis vainilla líquida)</div>
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<b>Preparación:</b></div>
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Precalentamos el horno a 180º o a la temperatura que diga el fabricante de la masa de hojaldre.</div>
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Desenrollamos y extendemos la primera masa de hojaldre (podemos usar el propio papel de horno que trae). Con una cuchara espolvoreamos azúcar por encima...</div>
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... pinchar toda la masa. Si no tenéis este rodillo, usad un tenedor, aunque con el rodillo es mucho más fácil.<b> Si el hojaldre no está bien pinchado subirá y deformará la masa. </b><br />
Una vez toda la masa pinchada, dar la vuelta y haced lo mismo por el otro lado. Parece complicado, pero solo deberéis poner un papel encima y con un movimiento rápido girar.<br />
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También podéis poner un rodillo (siempre con el papel) y echarlo encima del rodillo, así podréis darle la vuelta, poco a poco, dejándola caer.<br />
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Una vez hecho esto, meted en el horno que ya está precalentado, unos 5 min. El tiempo suficiente para que la masa coja color.<br />
<b>Aquí os recalco: No dejéis de mirar el horno, en medio minuto, pasáis de tener, un color dorado a uno negro. Es muy, muy importante, cuando las láminas están en el horno, estar única y exclusivamente pendientes de ellas.</b><br />
¿Veis? Que no esté muy oscura, porque ahora debéis dar la vuelta y poner otros 2 o 3 min, por el otro lado. Espolvorear más azúcar, si veis que se ha caído algo.<br />
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Una vez hecha por el otro lado.<br />
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Haced todos estos mismos pasos con las otras dos masas.<br />
cuando enfríen, poner una encima de la otra y mirad que sean iguales. Si no lo son, recortad con un cuchillo de sierra lo que sobre, apoyaos en una regla, os será mucho más fácil y cómodo.<br />
Una vez hechas las tres, reservar aun lado.<br />
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<b>Preparamos la crema pastelera:</b><br />
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6 yemas tamaño M (las claras las reservaremos en la nevera para hacer el merengue italiano)<br />
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Del 1/2 litro de leche, apartamos un poco, medio vaso más o menos...<br />
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...agregamos los 50 g de harina de maíz ...<br />
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...disolvemos muy bien y reservamos.<br />
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El resto de la leche la echamos a una olla o cazo...<br />
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... incorporamos la cáscara de limón (recordad, sin nada de blanco)...<br />
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...la pasta de vainilla (si no tenéis, extracto, o una vaina) y todo lo ponemos a calentar a fuego moderado.<br />
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Aparte, echamos las yemas en un bol...<br />
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...y los 200 g de azúcar...<br />
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Mezcláis bien hasta que, todo esté bien integrado y no se noten los granitos del azúcar...<br />
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...la consistencia debe ser una crema más bien, líquida.<br />
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A esta mezcla le agregáis el medio vaso de; de harina de maiz y leche, bien disuelta (volved a remover un poco antes de incorporar).<br />
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Mezclamos bien.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZtVQD-VylAP-gJh_F4C5bjSicorHacWajK5sf7BQqNHszw3oJsr9XoVbI2eEMn5ivTjs94Jlm_7ZUIY2nc-iXSgQLDKdzp6U4wl67wVrLLXQaznS7NR_ND-PgRKnHjPcnxVt0Jm2Z36u/s1600/DSC_0060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZtVQD-VylAP-gJh_F4C5bjSicorHacWajK5sf7BQqNHszw3oJsr9XoVbI2eEMn5ivTjs94Jlm_7ZUIY2nc-iXSgQLDKdzp6U4wl67wVrLLXQaznS7NR_ND-PgRKnHjPcnxVt0Jm2Z36u/s640/DSC_0060.JPG" width="640" /></a>Sacamos la cáscara de limón...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiibhOB5RXeLx9zzncj69tRdm6nNlICXf0XQCylRKlDSUAUzgQYKqEvWuHbWuSttxMrc-dzCMde9zkMVUkkY2d6Fwj_1oP5Y1ApLXo6x65Df1aiIAIeD2e481neTzCR_fF1z2waAHkHlr_/s1600/DSC_0061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiibhOB5RXeLx9zzncj69tRdm6nNlICXf0XQCylRKlDSUAUzgQYKqEvWuHbWuSttxMrc-dzCMde9zkMVUkkY2d6Fwj_1oP5Y1ApLXo6x65Df1aiIAIeD2e481neTzCR_fF1z2waAHkHlr_/s640/DSC_0061.JPG" width="640" /></a></div>
... e incorporamos la mezcla de huevo, azúcar, harina de maiz y leche.<br />
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Mezclamos constantemente para que no se pegue.<br />
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Cuando tenga una consistencia que os guste (como unas natillas espesitas), apartad del fuego y colad (<b>este paso no lo tengo en fotos, se me paso). </b><br />
¿Veis? Esta sería la consistencia, no muy líquida si no, se saldría del hojaldre.<br />
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Ponemos papel film encima...<br />
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...aplastando con nuestra propia mano, para que toda la superficie de la crema quede en contacto con el plástico. Esto se hace para que la parte superior al contacto con el aire, no haga una película y se quede grumosa.<br />
Reservamos.<br />
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<div style="text-align: center;">
<b>Ingredientes para el merengue italiano:</b></div>
<div style="text-align: left;">
300 g de azúcar<br />
100 ml de agua<br />
6 claras<br />
4 o 5 gotas de zumo de limón<br />
un poquito de sal<br />
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300 g de azúcar <span id="goog_693314535"></span></div>
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100 ml agua<br />
<div style="text-align: center;">
<b>Preparación:</b></div>
<div style="text-align: left;">
En un cazo echamos el azúcar y el agua para hacer un almíbar.</div>
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Para el siguiente proceso necesitaréis un termómetro de cocina.<br />
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Pondremos el fuego moderado y esperamos que la temperatura llegue a 120º C (también llamado punto de bola)<br />
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Mientras batiremos las claras. Yo voy a usar la Thermomix con la mariposa, pero podéis usar cualquier robot de cocina con varillas.<br />
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Echamos las claras...<br />
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...las gotas de zumo de limón...<br />
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...y la sal.<br />
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Programamos 3 min, a V- 3 1/2<br />
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Os debe quedar así, a punto de nieve.<br />
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Cuando el almíbar alcance 120º C...<br />
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...con la Thermomix a V- 3 1/2, id agregando el almíbar en un hilo muy fino.</div>
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Una vez incorporado todo el almíbar, seguir batiendo a la misma velocidad 6 min más.<br />
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Os debe quedar esta consistencia.<br />
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Que al volcar no se caiga.<br />
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¡Mirad que compacto!<br />
Reservad.<br />
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<b>Ingredientes para la ganache:</b></div>
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200 ml de nata<br />
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200 g de chocolate Nestlé postres (troceado)<br />
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Calentar la nata sin que llegue a hervir.<br />
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Volcad encima del chocolate y mezclar bien hasta que todo el chocolate se haya integrado con la nata. Dejad templar mientras montamos la milhojas.<br />
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<b>Montaje: </b></div>
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Buscad la lámina de hojaldre que esté mejor (más recta) y reservar para la parte superior.</div>
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Empezamos a rellenar la lámina inferior con el merengue. Siempre del centro al exterior. Echad una capa, nivelad ...</div>
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...y luego volvéis a repetir la operación para que quede lo más nivelado posible.<br />
El merengue es engorroso de extender porque se queda pegado a la espátula, aunque tampoco hay que dejarlo liso porque no se va a ver.<br />
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Colocamos la otra lámina encima. Intentamos que las láminas cuadren una con la otra perfectamente y presionamos despacio con las manos, con cuidado de no romperlas.<br />
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Hacemos lo mismo con la crema pastelera.<br />
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Extendemos muy bien y nivelamos.<br />
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Ponemos la capa superior encima y volvemos a nivelar con las manos.<br />
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Aquí se ve la crema pastelera muy liquida, pero cuanto mas enfrié, más densa estará.<br />
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Echamos bastante ganache encima, no debe estar muy caliente, solo templada (fría tampoco, pues endurece y no podríamos extender)<br />
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Extendemos con la espátula, sin aplastar, solo empujando para el exterior suavemente.<br />
Como veis el chocolate, no está muy liso (¡¡Mía culpa!!). El chocolate se enfrió y no tuve la precaución de volverlo a calentar.<br />
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Dicen que de los errores se aprenden y es verdad.<br />
Mirad estas milhojas que hice después (próximamente pondré la receta). Así que es mejor echarlo un poco mas caliente, porque caliente queda liso, brillante y más vistoso.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVmyrsa_HzG9lbKDQEtRtYqo9oCInwjhtivgoewUROOaQwT6LBUohIrOedS7GLLApcLK4m1xRJHej-fmLBTh6mxMC0HDZgr95BLoogElJFq-Xm6fpTHFQnenSuq2R-dM7m8o9AH0L_FVKV/s1600/DSC_0056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVmyrsa_HzG9lbKDQEtRtYqo9oCInwjhtivgoewUROOaQwT6LBUohIrOedS7GLLApcLK4m1xRJHej-fmLBTh6mxMC0HDZgr95BLoogElJFq-Xm6fpTHFQnenSuq2R-dM7m8o9AH0L_FVKV/s640/DSC_0056.JPG" width="640" /></a><br />
También si se os sale un poco alguna de las cremas, con una cucharilla o cuchillo, la recogéis sin apretar demasiado. ¿Veis? Para todo hay solución, menos para la muerte (que diría mi madre.)<br />
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Derretid el chocolate blanco, de 30 en 30 seg en el micro, moviéndolo constantemente, porque se puede quemar.<br />
Haced un cucurucho con papel de hornear, o si os es menos complicado, una bolsa de esas de horno. Echáis el chocolate muy bien derretido dentro. Cortáis el pico, (muy poco). Haced lineas paralelas como en la foto, o por lo menos intentadlo, yo tengo un pulso...para robar panderetas ¡vamos! jajaja<br />
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Con un palillo, brocheta o algo similar, haced lineas como en la foto. <b>¡Ojo! una vez empezáis por la derecha y otra por la izquierda. Limpiando siempre la punta del palillo antes de hacer otra linea.</b><br />
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Y aquí la tenéis terminada.<br />
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Cortarla montada suele ser más engorroso, aunque de un día para otro se corta mejor. De todas maneras siempre utilizad un cuchillo de sierra, despacito y sin apretar.<br />
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Tiene buena pinta, ¿verdad? Pues más buena está os lo puedo asegurar.<br />
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Más adelante os pondré las recetas de otros rellenos para milhojas.<br />
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Espero que las hagáis, las probéis y me dejéis algún comentario.<br />
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¡¡Bue provecho!!<br />
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<br />Un poquito de Nieveshttp://www.blogger.com/profile/06209108341450104609noreply@blogger.com0tag:blogger.com,1999:blog-5637379453378886963.post-78400152029109163892017-01-23T00:56:00.000+01:002017-01-23T01:00:46.608+01:00Croquetas de jamón serranoLas croquetas son un plato que gustan a "casi todo el mundo", aunque me atrevería a decir que no disgusta a nadie.<br />
Sirve como aperitivo, de acompañamiento e incluso de plato único.<br />
Lo mejor de ellas es, que puedes hacerlas en cualquier momento, porque sus ingredientes están en casi todas las casas. Y es una receta de aprovechamiento, ya que se puede hacer con cualquier (sí, leéis bien) ingrediente: carne, pescado, marisco, verduras, legumbres...<br />
Es verdad que, son un poco laboriosas, pero en cuanto le coges el truco, en un plis, las tienes hechas.<br />
Yo aconsejo que cuando tengáis un rato libre, hagáis de varias clases. Para que no de tanta pereza. Yo suelo hacer la masa el día antes, después me pongo todo bien preparado (como veréis más abajo) y en cadena todo se hace mucho más rápido. Las pongo en una fuente, las meto una hora en el congelador y, ya puedo meterlas después en bolsas y otra vez al congelador. Así siempre tengo croquetas ricas y deliciosas.<br />
Estas son de jamón, pero con los mismos ingredientes y variando el jamón, podéis hacer las que queráis.Con esta cantidad de masa salen unas treinta croquetas. Espero que os gusten. <br />
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Mirad que jugosas.<br />
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Ingredientes:</div>
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Para el "Roux" (mezcla de harina y alguna grasa que se usa para ligar, muchas de las salsas básicas)</div>
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-500 g leche evaporada</div>
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-500 g leche desnatada</div>
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-un trozo de jamón serrano curado (podéis usar un hueso, yo no tenía, por eso usé el jamón)</div>
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- 2 cucharadas de aceite de oliva ( para que no se queme la mantequilla)</div>
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-90 g de mantequilla</div>
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-90 g de harina</div>
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-2 cebolletas muy picadítas</div>
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-200 g (más o menos) de jamón serrano a taquitos </div>
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-sal ( poca, el jamón ya suelta bastante)</div>
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-nuez moscada (yo prefiero rallarla en el momento) </div>
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Para el montaje de las croquetas:</div>
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-harina</div>
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-2 huevos</div>
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-pan rallado</div>
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-aceite de oliva virgen extra (para freir)</div>
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Preparación:</div>
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Ponemos las dos leches en un cazo, y añadimos el trozo de jamón.<br />
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Lo ponemos a fuego lento, no queremos que hierva (si no, se consumirá el líquido), solo que la leche tome el sabor del jamón.<br />
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Mientras picamos las cebolletas...<br />
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...echamos las dos cucharadas de aceite en una sartén...<br />
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...incorporamos la mantequilla.<br />
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Movemos la sartén un poco para que se vayan ligando las dos grasas.<br />
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Cuando ya está fundida la mantequilla, incorporamos las cebolletas a fuego bajo (las queremos transparentes, no fritas)...<br />
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...removemos bien para que se hagan por igual por todas partes.<br />
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Cuando veamos que ya están transparentes, es el momento de echar el jamón (que ya lo tenemos cortado y limpio).<br />
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Mezclar bien a fuego lento un rato.<br />
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Añadimos la harina (se me olvidó hacer la foto de este paso).Revolvemos muy bien, hasta tostarla toda (sin que se queme). Cuando veamos que se toma un color dorado, es el momento de ir añadiendo la leche, poco a poco. La colamos, para no añadir la nata (cuanto menos grasa mejor).<br />
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Hasta que no esté toda la leche, ligada con la harina, no incorporar más.<br />
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Este paso es un poco pesado, pero con un poquito de paciencia...<br />
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Me gusta mover con varillas, disuelvo mejor los grumos. Aunque el truco para que no haya grumos es,echar la leche caliente.<br />
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Rallo un poco de nuez moscada. Podéis usarla molida, pero yo le encuentro más sabor a todas las especias, si la rallamos, trituramos o majamos en el momento de usarlas.<br />
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Yo uso este rallador pequeñito, pero cualquiera que tengáis en casa vale. Incluso si no tenéis, un cuchillo os puede servir.<br />
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Seguid moviendo, para incorporar bien la nuez.<br />
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Sabréis que la masa ya está lista, cuando notéis que se despega de la sartén sin ayuda.Yo aquí prefiero usar una lengua (esta espátula de silicona)<br />
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Veréis que ya está espesa y que se despega.<br />
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Momento sacar y poner en una fuente a enfriar. Debemos tapar con un film transparente, dejando que este toque toda la superficie de la masa, para que al enfriar no se haga una costra duras. Dejaremos enfriar un par de horas.<br />
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Es el momento del montaje de la croqueta.<br />
Una manera de no armar mucho jaleo ( ensuciar) y tener un mínimo de organización es, poner los platos en el orden en que debemos usarlos. Es decir: masa de croquetas, harina, huevo, pan rallado y un plato para ir colocándolas.<br />
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Nos echamos una gota de aceite en las manos,nos lo restregamos bien en las palmas. Cogemos una bola de masa más o menos del tamaño que aparece en la foto...<br />
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...le damos forma ovalada...<br />
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...echamos en la harina.<br />
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Yo suelo tener un colador (para no tocarlas mucho) para quitar el exceso de harina...<br />
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Pasamos por el huevo batido...<br />
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...después por el pan rayado...<br />
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...las sacamos. Cuando ya tengamos hechas unas pocas (y siempre que os veáis capaces de hacer varias cosas a la vez.No porque seáis torpes, si no, porque hay que estar muy pendientes de que no se quemen las croquetas, que se hacen muy rápido)ponéis aceite en una sartén y lo calentáis, sin que llegue a humear...<br />
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...y vamos friendo por tandas. No muchas, para que estemos pendiente de dar la vuelta rápido y no se nos quemen.<br />
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Escurrimos sobre papel absorbente y aquí tenemos a nuestras estupendas croquetas.<br />
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Fáciles, económicas, socorridas, exquisitas...y muchos adjetivos más.<br />
Aquí la veis con sus tropezones, ¡¡¡mirad que jugosaaa!!!<br />
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¡Espero que os guste! Y si la hacéis, dejadme un comentarioy me contáis si os ha gustado.Un poquito de Nieveshttp://www.blogger.com/profile/06209108341450104609noreply@blogger.com0tag:blogger.com,1999:blog-5637379453378886963.post-41432938344861664232016-03-07T00:40:00.001+01:002016-03-07T19:25:45.887+01:00Magdalenas y rosquillas de nata, con sorpresa de chocolate Estas magdalenas son muy jugosítas, fáciles y si utilizáis moldes de diferentes formas os darán mucho juego.<br />
Ideales para hacer un regalo. Podéis envolverlas en papel de Celofán ( ese papel de color con transparencias y flexible) o en una bonita caja de lata( o de cartón , a gusto) y un detalle muy dulce.<br />
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Ingredientes:<br />
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5 huevos medianos ( se me olvidó hacer la foto )<br />
350 g de harina<br />
1 sobre de levadura<br />
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250 g de azúcar morena<br />
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250 g de aceite de girasol<br />
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100 g de nata ( prefiero la de montar, tiene mas grasa)<br />
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La ralladura de un limón ( solo la parte amarilla, sin nada de blanca, porque amarga)<br />
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150 g de chocolate negro<br />
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Preparación:<br />
Yo voy a usar la Thermomix, pero podéis hacerlo de modo manual, o con cualquier robot.<br />
Poner la mariposa en la Thermomix...<br />
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...echar los huevos...<br />
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...incorporar el azúcar...<br />
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...programar 7 min, 37º, V-3 .<br />
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Mientras blanqueamos los huevos y el azúcar, podemos aprovechar para trocear el chocolate.<br />
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Cuando termine el tiempo, esperamos que baje la temperatura y volvemos a poner, 4 min, V, 3.<br />
Una vez blanqueado el azúcar...<br />
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...incorporamos la nata ...<br />
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... el aceite...<br />
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...la ralladura de limón.<br />
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Mezclamos 3 min, V-2-<br />
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Quitamos la mariposa...<br />
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... echamos la levadura en la harina...<br />
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... tamizamos encima de la mezcla ...<br />
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...mezclamos un poco con una lengua para ayudar...<br />
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...batimos 5 seg, V-5.<br />
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Bajar los restos de las paredes y mezclar si queda algún grumo.<br />
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Volcamos en un bol ...<br />
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...agregamos el chocolate que tenemos troceado.<br />
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Mezclamos bien.<br />
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Precalentar el horno a 200º<br />
Rellenamos unos moldes de silicona para magdalenas, con capsulas de papel.<br />
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Y rellenamos con la masa un poco más de la mitad ( lo que sería unas 3/4 partes)<br />
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Espolvoreámos un poco de azúcar por encima...<br />
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...y un poco de canela en polvo tambien para algunas.<br />
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He guardado un poco de masa para utilizar otros moldes.<br />
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Este tiene forma de rosquillas.<br />
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Untamos un poco de aceite ( yo uso spray desmoldante, para mi es mas cómodo cuando son moldes con muchas huecos)<br />
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Espolvoreamos con azúcar y canela.<br />
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Metemos en el horno que ya está precalentado a 200º, unos 10 o 15 min. Pinchar antes de sacar, si el pincho sale limpio, sacar y dejar en una rejilla. Dejar que enfríe unos 10 min, sobre todo para el molde de rosquillas, para sacarlo sin problemas.<br />
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Aquí vemos como han subido.<br />
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Con canela.<br />
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Sin canela, solo azúcar.<br />
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Derretimos un poco de chocolate con leche en el micro, de 30 en 30 seg, moviendo hasta que esté derretido.<br />
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¡Mirad que pinta tienen las rosquillas!! Ummmmmh!!!<br />
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Aquí el chocolate ya derretido, mezclar muy bien y en caliente...<br />
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...coger las rosquillas por la parte inferior e introducir la parte superior en el chocolate, dejar enfriar.<br />
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Cogemos una cucharadita de chocolate y hacer rayas en algunas magdalenas, os quedará algo como la foto esta.<br />
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Un poco de leche, un cafelito y... ¡¡¡Voila!!!<br />
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Con una blonda...<br />
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y una bandeja mona...¡¡Una monería, y encima riquísimas!!<br />
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Vista aérea.<br />
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Mirad que altura.<br />
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Con la misma masa, el juego que da, unos moldes distintos y un poco de canela y chocolate. Y lo mejor de todo...casero y en poco tiempo.<br />
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Y cuando tiramos el bocado...la sorpresa de encontrarse ese trocito de chocolate. ¡Uy! Se me nota mogollón que soy... "muuuuu chocolatera"<br />
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Estas nos las comemos ahora.<br />
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Y el resto a "dormir en su cajíta", con un poco de suerte...llegaran a mañana.<br />
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Aquí os dejo esta receta, hacedla y me contáis si que tal.<br />
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¡¡¡Espero que os guste!!!<br />
<a href="http://www.cocinandoconcatman.com/recetas/magdalenas-cupcakes/magdalenas-de-nata.html" target="_blank">Esta se la "robe" a Manu Catman, de su estupendo blog. Aunque él creo que también la tomo prestada de alguien, así que... el ladrón que roba a otro ladrón, tiene 100 años de perdón jajaja( Espero que no se enfade) </a>Un poquito de Nieveshttp://www.blogger.com/profile/06209108341450104609noreply@blogger.com0tag:blogger.com,1999:blog-5637379453378886963.post-50465223292778410762015-09-21T18:11:00.002+02:002022-02-08T12:53:03.041+01:00Brownies deliciosos<div class="separator" style="clear: both; text-align: left;">
Este verano mi hija se fue de camping con sus amigas y me pidieron que hiciera Brownies, así que decidí usar esta receta. La cogí de un programa de televisión hace tiempo. Y la verdad es que tuvo bastante éxito.</div>
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Los Brownies nunca han sido "santos de mi devoción" porque siempre creí que eran secos y demasiados compactos. Pero puedo asegurar que estos, no son ninguna de las dos cosas. Son jugosos y con un sabor a chocolate delicioso. Para los amantes del chocolate (como yo) son simplemente irresistibles. </div>
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Pedir disculpas a las personas que me han pedido la receta (vosotr@s sabéis quiénes sois), porque me he hecho de rogar demasiado, pero me ha sido imposible subirla antes, así que mil perdones. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzSBuUqEQE3wFUOiOeEBAvNscHS20LiTSqF_j9XRkG_fHIsvMuJk3gr-Q8CDELD3ZOTkeA3g2__UhVKFxKon_HR7U8tlm36kKex2gJq55dZF7-VoC-AHjA3qaZYHSxs8ogianCo_Sa9kvi/s1600/DSC_0217.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzSBuUqEQE3wFUOiOeEBAvNscHS20LiTSqF_j9XRkG_fHIsvMuJk3gr-Q8CDELD3ZOTkeA3g2__UhVKFxKon_HR7U8tlm36kKex2gJq55dZF7-VoC-AHjA3qaZYHSxs8ogianCo_Sa9kvi/s640/DSC_0217.JPG" width="640" /></a></div>
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Ingredientes:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEingzTURJHk3-1TJfQ-8uCSfw42_S7MoBdLUIOlrfIRnYfkEpYW07ehQ63wAaucYPMY2MsoF3NjMICy1m-HhrrpLW0uS34psM6P6rPG8D9eUpMDHKzVvhBoxADxNDm8rxOOIla13zU9I8q4/s1600/DSC_0004.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEingzTURJHk3-1TJfQ-8uCSfw42_S7MoBdLUIOlrfIRnYfkEpYW07ehQ63wAaucYPMY2MsoF3NjMICy1m-HhrrpLW0uS34psM6P6rPG8D9eUpMDHKzVvhBoxADxNDm8rxOOIla13zU9I8q4/s640/DSC_0004.JPG" width="640" /></a></div>
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113 g de chocolate negro rallado</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwcbRpC-FjqK_HnwmjclUJcl8x5QfG7wgPoeT32wc7v5SgP1-rc_LbIxkcbxPiIdINlaWHHAK2fM_cY9MAMBf6UPtKNB4R2318Rh0yHYg2JGsqeTkly_-JRCu8nMcxwEG4cct52jRUbxQy/s1600/DSC_0005.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwcbRpC-FjqK_HnwmjclUJcl8x5QfG7wgPoeT32wc7v5SgP1-rc_LbIxkcbxPiIdINlaWHHAK2fM_cY9MAMBf6UPtKNB4R2318Rh0yHYg2JGsqeTkly_-JRCu8nMcxwEG4cct52jRUbxQy/s640/DSC_0005.JPG" width="358" /></a></div>
280 g de mantequilla sin sal ( mejor a temperatura ambiente)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh67f3Czdnf6nSskuvBP3VcoibMtuYaW0PfF0cfuG9yfCjw4YZpZWFX3_JoGPlfPP5NnJBUNA4x4OsIlbKFhvB7qvt7meTrob-YbCrjT9iwwF6uaRnDKux9VbOATndf9bkChfkR3l09qbVi/s1600/DSC_0006.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh67f3Czdnf6nSskuvBP3VcoibMtuYaW0PfF0cfuG9yfCjw4YZpZWFX3_JoGPlfPP5NnJBUNA4x4OsIlbKFhvB7qvt7meTrob-YbCrjT9iwwF6uaRnDKux9VbOATndf9bkChfkR3l09qbVi/s640/DSC_0006.JPG" width="358" /></a></div>
225 g de azúcar<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrEQSNOnSDQhGoUD037D-AnplyhobBR5AAPX7PZnhGoKh5ZlVH0F-ASzMheZIxKD9Gx7M4sFUky1M6F5wvBYwAAZlVbHdYTKenYBCD0rji8sx3Pib7UYP4L5CJu_QHr9kBD2TpnP-_5j3J/s1600/DSC_0007.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrEQSNOnSDQhGoUD037D-AnplyhobBR5AAPX7PZnhGoKh5ZlVH0F-ASzMheZIxKD9Gx7M4sFUky1M6F5wvBYwAAZlVbHdYTKenYBCD0rji8sx3Pib7UYP4L5CJu_QHr9kBD2TpnP-_5j3J/s640/DSC_0007.JPG" width="358" /></a></div>
170 g de azúcar moreno<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHa5R-i-z_-daxqcP0HcZ-X9Veu_YKwm7pWK98KBdvVGYW8ytBD5c2yhAQUq7dEmfDIFI5YDo0Asz4K0vi4jNVILu7fNtW_30bAVTAVbP9kCkqaHvITFXCTxC5I_aBU351r5Xd_yp_RuqX/s1600/DSC_0008.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHa5R-i-z_-daxqcP0HcZ-X9Veu_YKwm7pWK98KBdvVGYW8ytBD5c2yhAQUq7dEmfDIFI5YDo0Asz4K0vi4jNVILu7fNtW_30bAVTAVbP9kCkqaHvITFXCTxC5I_aBU351r5Xd_yp_RuqX/s640/DSC_0008.JPG" width="358" /></a></div>
3 huevos medianos a temperatura ambiente<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5W6d6tkOQJEAuyVrq9lxTx3W2XdtdWRM7ohflknwJ_v3XOmdlAtLgnfFuhroW2-Ugwvz5X7w2Co3RXsOnlCIZxFrVw-J6pNK4pxjguZzsGxNBjag5WDhMLhHtmdBTA6nPLyNW2ejdos_c/s1600/DSC_0012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5W6d6tkOQJEAuyVrq9lxTx3W2XdtdWRM7ohflknwJ_v3XOmdlAtLgnfFuhroW2-Ugwvz5X7w2Co3RXsOnlCIZxFrVw-J6pNK4pxjguZzsGxNBjag5WDhMLhHtmdBTA6nPLyNW2ejdos_c/s640/DSC_0012.JPG" width="358" /></a></div>
2 cucharaditas de pasta de vainilla ( si no tenéis, os vale con extracto de vainilla) <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqC2IwzsAKC2sZKNpTMpWSr4y59ug95ALYqbAuLos56CLsc2lyEiFPB-VVZGW_qgTvZBj0Dpm_aJqoGjm8m2TjpQCSRcISGL5HNvSP5krsCmhXJja0qsTEe5JH0Ss1tmftPAzfvAAo83X5/s1600/DSC_0014.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqC2IwzsAKC2sZKNpTMpWSr4y59ug95ALYqbAuLos56CLsc2lyEiFPB-VVZGW_qgTvZBj0Dpm_aJqoGjm8m2TjpQCSRcISGL5HNvSP5krsCmhXJja0qsTEe5JH0Ss1tmftPAzfvAAo83X5/s640/DSC_0014.JPG" width="359" /></a></div>
110 g de harina de trigo (sin tamizar)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg01MLUeEBUlSjzIVEg-27e_I8d1qhKx5zEZorEHs1Pm0EvJ2BayOUIuYYxeJjKuY-cPB-N3WlImY7734tMh7azKQNZbbuHRNiCwTX67dDbH-M1cuzPT1bnl4LfDnBhcfm2kYAKWfbxLCkT/s1600/DSC_0011.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg01MLUeEBUlSjzIVEg-27e_I8d1qhKx5zEZorEHs1Pm0EvJ2BayOUIuYYxeJjKuY-cPB-N3WlImY7734tMh7azKQNZbbuHRNiCwTX67dDbH-M1cuzPT1bnl4LfDnBhcfm2kYAKWfbxLCkT/s640/DSC_0011.JPG" width="359" /></a></div>
30 g de cacao puro (yo uso Valor) y 1/2 cucharadita de sal.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyuzoCrc-RSD3Tmq-XW1ppmeFDfSEUZmMWPkmLm6pfoDNUGfKQZN2Zh0NaBkG6UKiwbqg2GwzMiqHL76FqsRRy_RwJDK1uawlaeUhWFhWk89LUoxJAGvMCq3jnYsou3rUP0pk2rvHreQmw/s1600/DSC_0009.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyuzoCrc-RSD3Tmq-XW1ppmeFDfSEUZmMWPkmLm6pfoDNUGfKQZN2Zh0NaBkG6UKiwbqg2GwzMiqHL76FqsRRy_RwJDK1uawlaeUhWFhWk89LUoxJAGvMCq3jnYsou3rUP0pk2rvHreQmw/s640/DSC_0009.JPG" width="358" /></a></div>
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<div style="text-align: left;">
<b>En cada foto iré poniendo los gramos de cada ingrediente (aunque sea muy repetitiva), pero es que mi hermana, haciendo una de mis recetas, me llamó para decirme que era una lata tener que estar subiendo y bajando, para ver las cantidades mientras haces la receta. Como consejo yo prefiero siempre pesar todo y ponerlo en el orden que voy a usarlo, así evito que algo se me pueda olvidar. Pero bueno, si preferís hacerlo como mi hermana, pues os ahorro la subida y bajada jajaja</b></div>
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<b>Y hecho este inciso, continuo.</b></div>
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Preparación: </div>
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Esta receta la voy a hacer con varillas, no os aconsejo usar máquinas, ya que usan mucha velocidad e incorporan aire a la masa, y los Brownies, (según los entendidos) deben mezclarse lentamente, para que no terminen teniendo una textura abizcochada. </div>
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Poner al fuego un cazo y echar los 113 g de chocolate troceado...</div>
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<b>(Como veis, lo pongo directamente en el fuego, no al baño María. Esto es porque es chocolate puro, si tuviera algún ingrediente añadido (como por ejemplo leche), deberíamos usar el baño María o en su defecto, el micro, pero siempre de 30 en 30 segundos. Pues se podría quemar (y el chocolate cuando se quema amarga y os fastidiaría la receta.)</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ3tAz23fywN_rlvEVW320pluAwtYTcEHYvUUE_aKDWvv3H4L3VSozr_vkC599bfx6EcLLc2jfPc7QfJxe0Kl0ahIkExoEMZud6tyB7rXehsxcl9mhJTVnp7XBrwDp4uMZpIJPwl8D9iC3/s1600/DSC_0015.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ3tAz23fywN_rlvEVW320pluAwtYTcEHYvUUE_aKDWvv3H4L3VSozr_vkC599bfx6EcLLc2jfPc7QfJxe0Kl0ahIkExoEMZud6tyB7rXehsxcl9mhJTVnp7XBrwDp4uMZpIJPwl8D9iC3/s640/DSC_0015.JPG" width="640" /></a></div>
... añadir los 280 g de mantequilla<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1OcpSi-31X226oOeftG5rRhvN5uGYFwn1oErz49aqWmJx7L-ZUKBBUTgPY-Ew0Z8jDK8aAKuSqL1pabvtI7X7Napvb_B9lnPdVgk3TtAhQzFVgRaqYKUetmzXzYoGj0WASNKnpz854PfW/s1600/DSC_0016.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1OcpSi-31X226oOeftG5rRhvN5uGYFwn1oErz49aqWmJx7L-ZUKBBUTgPY-Ew0Z8jDK8aAKuSqL1pabvtI7X7Napvb_B9lnPdVgk3TtAhQzFVgRaqYKUetmzXzYoGj0WASNKnpz854PfW/s640/DSC_0016.JPG" width="640" /></a></div>
...poner a fuego medio.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgahf3bdTdRybTEb9rSUXR1F95BqPkKfC4K4io0b55s0Y5pQo6psR7otNkCBqADoYPN3Ygz4frGYkYpv364F5xVeyRKU-WUg2J8a5qqAe8blwU5mv5bOMv2iiH-QAbARvUD7c-O7QeWGCl3/s1600/DSC_0017.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgahf3bdTdRybTEb9rSUXR1F95BqPkKfC4K4io0b55s0Y5pQo6psR7otNkCBqADoYPN3Ygz4frGYkYpv364F5xVeyRKU-WUg2J8a5qqAe8blwU5mv5bOMv2iiH-QAbARvUD7c-O7QeWGCl3/s640/DSC_0017.JPG" width="640" /></a></div>
Moved hasta que todo esté homogéneo.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1IqyomYbz8MdW-r6SNhnBoTGmaHx3KuHc2WazKqo2S9Ga60Nylozmt0xmWq9bjS9qjj93lbqS458zSSG363Lp1NPgEkCSEv3SZYxYpM1bohit8KQNqwjpfY8Zau2-xGqPn3n9cDLnb60L/s1600/DSC_0018.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1IqyomYbz8MdW-r6SNhnBoTGmaHx3KuHc2WazKqo2S9Ga60Nylozmt0xmWq9bjS9qjj93lbqS458zSSG363Lp1NPgEkCSEv3SZYxYpM1bohit8KQNqwjpfY8Zau2-xGqPn3n9cDLnb60L/s640/DSC_0018.JPG" width="640" /></a></div>
Tened un poco de paciencia...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcOkj0Ap4nMmQmYs-zDMEPfD9Vi4SnI5BrKYu3WjE5-kUDKqcRTyui1GM95w6jFHuNZkBck5gdKeniBrRCzIun4cFb_YtLJjIgsgcAF8XCpGfUlbZonqI_83dia_FXg0CsIPoW1HdO0l0b/s1600/DSC_0019.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcOkj0Ap4nMmQmYs-zDMEPfD9Vi4SnI5BrKYu3WjE5-kUDKqcRTyui1GM95w6jFHuNZkBck5gdKeniBrRCzIun4cFb_YtLJjIgsgcAF8XCpGfUlbZonqI_83dia_FXg0CsIPoW1HdO0l0b/s640/DSC_0019.JPG" width="640" /></a></div>
... y veréis como se mezclan ambas cosas...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNAMkPkqv9hegPxHOGMdbl544EuuShyphenhyphenDORcODk1-hDa_IQxAoJdxyENwiOeDf_KCxIlWsp0FUlH-Fhh8POUscwrUFA1myC_yRV3s8Y5m8WHrwzGyOw0Z3TpiE8tXxVBuOY0d5IJOYhoMWh/s1600/DSC_0020.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNAMkPkqv9hegPxHOGMdbl544EuuShyphenhyphenDORcODk1-hDa_IQxAoJdxyENwiOeDf_KCxIlWsp0FUlH-Fhh8POUscwrUFA1myC_yRV3s8Y5m8WHrwzGyOw0Z3TpiE8tXxVBuOY0d5IJOYhoMWh/s640/DSC_0020.JPG" width="640" /></a></div>
... hasta que quede una especie de salsa.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5rFQU0gRP2okpHOT3P74jdoxhIUs9SGUC7flYVERwYUnfQMKihm95EjAoePWQpxFUVsYQnC8hj_mUWtz6iIK9aM93V6D802rlaHzBN1dGEv9b6DzYsr3KaiTcfqQG5K1Ml5lZqSnIgvlf/s1600/DSC_0021.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5rFQU0gRP2okpHOT3P74jdoxhIUs9SGUC7flYVERwYUnfQMKihm95EjAoePWQpxFUVsYQnC8hj_mUWtz6iIK9aM93V6D802rlaHzBN1dGEv9b6DzYsr3KaiTcfqQG5K1Ml5lZqSnIgvlf/s640/DSC_0021.JPG" width="640" /></a></div>
La paso a un bol ( es más fácil para batir).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkeme26ZRMtWyfmuqO2csh7Ugfw2SdI3QWHx3u1KAKT36JTnvZMQNfgYORn7GmeTxs7F46JH47WPp9eFVZi6w3VVGslbmqOq_MQiuqwb7-p4jDiAAM1Dg6FObK9XXDvN85X96K5oXyPax8/s1600/DSC_0022.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkeme26ZRMtWyfmuqO2csh7Ugfw2SdI3QWHx3u1KAKT36JTnvZMQNfgYORn7GmeTxs7F46JH47WPp9eFVZi6w3VVGslbmqOq_MQiuqwb7-p4jDiAAM1Dg6FObK9XXDvN85X96K5oXyPax8/s640/DSC_0022.JPG" width="640" /></a></div>
Agrego 225 g de azúcar blanca...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1bPuXxT_gg22nygAgwAu7prHEHHh-vRlA24LQXXN08pJxVHW4o73khQfsVob1nk5Lx3C4URncZU44YVH6_l-bYJv_XPAz6W8ekI0ibOO36BEXgjZAJmaSfdFgP-1Dq4vO3MvC9CgGGl9v/s1600/DSC_0024.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1bPuXxT_gg22nygAgwAu7prHEHHh-vRlA24LQXXN08pJxVHW4o73khQfsVob1nk5Lx3C4URncZU44YVH6_l-bYJv_XPAz6W8ekI0ibOO36BEXgjZAJmaSfdFgP-1Dq4vO3MvC9CgGGl9v/s640/DSC_0024.JPG" width="640" /></a></div>
... mezclamos con varillas...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU-0b7dhT30sHNO-6_QHUGNzHxoD6f8BVAVcdZ01kuW6Ng78ACGHVhP0bQRLEh7Q1cqwQRLNrEGTCGWXwrhDRpGiZ8xIKWa4FHKBMz3j_ti16LMAPaeLZvQxWwlgxUuN3Cl3B2moYS4Y1Q/s1600/DSC_0026.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU-0b7dhT30sHNO-6_QHUGNzHxoD6f8BVAVcdZ01kuW6Ng78ACGHVhP0bQRLEh7Q1cqwQRLNrEGTCGWXwrhDRpGiZ8xIKWa4FHKBMz3j_ti16LMAPaeLZvQxWwlgxUuN3Cl3B2moYS4Y1Q/s640/DSC_0026.JPG" width="640" /></a></div>
... cuando se haya integrado, añadimos 170g de azúcar moreno...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitJJ1C_mU_PxRJNwP3t8CbLpPJrwvuiLZ0nwIC1QXV5W9Xjkr7xAVoueW4OcCGrL9mUtr__3rEcGuDJc3Q7NZlsT7FhmaZx9_UBXlPevPaYIa7J4zuAukolvmqzMNax_F1_oJzw0eR1x87/s1600/DSC_0028.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitJJ1C_mU_PxRJNwP3t8CbLpPJrwvuiLZ0nwIC1QXV5W9Xjkr7xAVoueW4OcCGrL9mUtr__3rEcGuDJc3Q7NZlsT7FhmaZx9_UBXlPevPaYIa7J4zuAukolvmqzMNax_F1_oJzw0eR1x87/s640/DSC_0028.JPG" width="640" /></a></div>
... removemos...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-M2dVXqXRCFbeLCbD86AUyixTIMn3_EDjZdBqAf_ZbBVYwiBfCuReRcyexlF7K5KHZFWFr-DLLmKnqSwl3vTDo8zH2eOmIGmKcdru_Muz7vdFVOaN3QYQC5fEWrbc4SGLdp2Rmazp_bfi/s1600/DSC_0032.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-M2dVXqXRCFbeLCbD86AUyixTIMn3_EDjZdBqAf_ZbBVYwiBfCuReRcyexlF7K5KHZFWFr-DLLmKnqSwl3vTDo8zH2eOmIGmKcdru_Muz7vdFVOaN3QYQC5fEWrbc4SGLdp2Rmazp_bfi/s640/DSC_0032.JPG" width="640" /></a></div>
... añadimos los huevos de uno en uno...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit9OxMkHkNQ4Prh-KzS4iAWPlUhOYY98H9NX-f8z-dDfQmc4YUMxl4JBjalkd7iRjHtes7s4IvLXzwDIH3PYhbxxDKUohRZuUxejUxNKkCea3uclQXOvhYGCKnZKcRn2jw-9M-SlxsPjzH/s1600/DSC_0033.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit9OxMkHkNQ4Prh-KzS4iAWPlUhOYY98H9NX-f8z-dDfQmc4YUMxl4JBjalkd7iRjHtes7s4IvLXzwDIH3PYhbxxDKUohRZuUxejUxNKkCea3uclQXOvhYGCKnZKcRn2jw-9M-SlxsPjzH/s640/DSC_0033.JPG" width="640" /></a></div>
...mezclamos y cuando esté incorporado...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKx9RUB12uDJssjsJ3IIe_aU22lK9HK-yw_xUtb_Nly-xE4CzyJvhWf4K11_YarmbWHlB90hUIzJG03jLjp6XbteTjAH9Xe2jDpsltuRwthyphenhyphenfkDFovoBbbAu8B2uKmPq_VQjcQ739Cf5t1/s1600/DSC_0034.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKx9RUB12uDJssjsJ3IIe_aU22lK9HK-yw_xUtb_Nly-xE4CzyJvhWf4K11_YarmbWHlB90hUIzJG03jLjp6XbteTjAH9Xe2jDpsltuRwthyphenhyphenfkDFovoBbbAu8B2uKmPq_VQjcQ739Cf5t1/s640/DSC_0034.JPG" width="640" /></a></div>
...agregamos el otro, ( así con los tres)...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLMNTyZ_7EtShdKAlWq5vLi9Twyb5fkkXA3Qaaw6D9a5zpJsHl9yvJ7Ne6pyAaYy58wodgOmhLWmExmV-goPiHy6Ls40wF1zj4kMULsy-x1qkyzsyuHCroAz9GyqYOxJk9cAJPmHNQ1rYg/s1600/DSC_0035.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLMNTyZ_7EtShdKAlWq5vLi9Twyb5fkkXA3Qaaw6D9a5zpJsHl9yvJ7Ne6pyAaYy58wodgOmhLWmExmV-goPiHy6Ls40wF1zj4kMULsy-x1qkyzsyuHCroAz9GyqYOxJk9cAJPmHNQ1rYg/s640/DSC_0035.JPG" width="640" /></a></div>
... hasta que estén incorporados.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS2_ERBGkULr8_7x5lquP5rs22EpWQU4eN5jqAzfPAJ2Qax1WKQInqTZ1erzgkIGxMj86Uf8e0cx2rlR_tUh0sR_235qhPrm1Pl119MdWly7iSn5O3UPSjrpFrRpdB1JBCKviCHhH9h_vQ/s1600/DSC_0036.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS2_ERBGkULr8_7x5lquP5rs22EpWQU4eN5jqAzfPAJ2Qax1WKQInqTZ1erzgkIGxMj86Uf8e0cx2rlR_tUh0sR_235qhPrm1Pl119MdWly7iSn5O3UPSjrpFrRpdB1JBCKviCHhH9h_vQ/s320/DSC_0036.JPG" width="640" /></a></div>
Agregar las dos cucharadas de vainilla ( pasta, extracto... lo que tengáis, y si no tenéis, pues no le pongáis nada.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwmIaBRdvHBURy6Cyy_2bXk4QDl7VuEYCA5FMtb90J6z6F85H-cxtkpUOyKJxTRasG2bPDQLeFOIbs_5S7VdO0bUAP4IOvpEfwLABWX-djj9bO3mzGCeQnEtdtXe2psYyBWV9lApsuzYN6/s1600/DSC_0043.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwmIaBRdvHBURy6Cyy_2bXk4QDl7VuEYCA5FMtb90J6z6F85H-cxtkpUOyKJxTRasG2bPDQLeFOIbs_5S7VdO0bUAP4IOvpEfwLABWX-djj9bO3mzGCeQnEtdtXe2psYyBWV9lApsuzYN6/s640/DSC_0043.JPG" width="640" /></a></div>
Mezclar bien.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZO494X1oT2XtILlcbGgi2rv48W8hgAlMdpk_6xP15LaZ45uiLEPSG8sKeG0q4OWzKEprLCmILqmhX_xRFE87Bd2VQc2AlDFRzwM2Q-MXSX_HZr7qfQfyWCscVB4d2K-BqdICS8FVLa5WH/s1600/DSC_0044.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZO494X1oT2XtILlcbGgi2rv48W8hgAlMdpk_6xP15LaZ45uiLEPSG8sKeG0q4OWzKEprLCmILqmhX_xRFE87Bd2VQc2AlDFRzwM2Q-MXSX_HZr7qfQfyWCscVB4d2K-BqdICS8FVLa5WH/s640/DSC_0044.JPG" width="640" /></a></div>
Vamos a incorporar los 110 g de harina, no la tamizaremos porque los Brownies, no son esponjosos como los bizcochos, sino densos.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVNMN6bfdTxcYWw5hKozs-fDvjbksm08300YYgb74CyuO2ldoDLjAuE4KOzR1ZQOvlMNLbeO6BxFJO1q28H4RS5vocIx67wD6DawitF0UgpFNPywhAwqnfDq4K3lLhpwM5en6kBDWjBvVk/s1600/DSC_0045.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVNMN6bfdTxcYWw5hKozs-fDvjbksm08300YYgb74CyuO2ldoDLjAuE4KOzR1ZQOvlMNLbeO6BxFJO1q28H4RS5vocIx67wD6DawitF0UgpFNPywhAwqnfDq4K3lLhpwM5en6kBDWjBvVk/s640/DSC_0045.JPG" width="640" /></a></div>
Mezclamos poco a poco hasta que toda la harina esté incorporada ....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3XOOxXyZfqwPOXPue2fXpNET9CkSeU5olHNfssn7yClAC4q1vv-Xbo44NwSiAqpfFudlFk_JlJuGBXYxs0LUD0a0mKSqCLmUNFyhvH9vt8ztMgd6TeaSEFITWmQ0UweED55evNzVQVtEW/s1600/DSC_0050.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3XOOxXyZfqwPOXPue2fXpNET9CkSeU5olHNfssn7yClAC4q1vv-Xbo44NwSiAqpfFudlFk_JlJuGBXYxs0LUD0a0mKSqCLmUNFyhvH9vt8ztMgd6TeaSEFITWmQ0UweED55evNzVQVtEW/s640/DSC_0050.JPG" width="640" /></a></div>
Es hora de incorporar los 30 g de cacao...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4CsVfwqJjzpSVkcKmH30MIdn15912kHrtNUGi0pQ_cb0MSYF6v0EBP0ftx3xYIZ5LS29xmpDQA7imW8GN4QggfSVksZGDFk1BuedS4jbgIuaiZ1FTMuueAdVy3dh8LTZXp_-VCy5dxilb/s1600/DSC_0052.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4CsVfwqJjzpSVkcKmH30MIdn15912kHrtNUGi0pQ_cb0MSYF6v0EBP0ftx3xYIZ5LS29xmpDQA7imW8GN4QggfSVksZGDFk1BuedS4jbgIuaiZ1FTMuueAdVy3dh8LTZXp_-VCy5dxilb/s640/DSC_0052.JPG" width="640" /></a></div>
... que sí tamizaremos.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQEf_k6prSblG_EucIz9zp847DJF06LIwbQb_BJ9G4jTIQK96BBtfgKq68-GsmoPLBQ9PSmypWqH5sXhXyjg03t3gXYdpoh1CUdCc2KE7YjLA4fzbuBQchrrDhwt6EWripMfPtfRHdsVJH/s1600/DSC_0054.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQEf_k6prSblG_EucIz9zp847DJF06LIwbQb_BJ9G4jTIQK96BBtfgKq68-GsmoPLBQ9PSmypWqH5sXhXyjg03t3gXYdpoh1CUdCc2KE7YjLA4fzbuBQchrrDhwt6EWripMfPtfRHdsVJH/s640/DSC_0054.JPG" width="640" /></a></div>
Remover despacio ( más que nada porque se forma mucho polvo).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUuMl9nvFYSp3bMobFqlI46iUSCgJddRKleXOu-jFTxl7VLYZMGVL-pMG3tapiwZQSU5xRdbVCSNoOZcNlWbIvbhCJhlnnQAT_hVRqRmbPtcrMO1jUzAmjv6_2MGSPDV-bZSYM2S1pIKPx/s1600/DSC_0056.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUuMl9nvFYSp3bMobFqlI46iUSCgJddRKleXOu-jFTxl7VLYZMGVL-pMG3tapiwZQSU5xRdbVCSNoOZcNlWbIvbhCJhlnnQAT_hVRqRmbPtcrMO1jUzAmjv6_2MGSPDV-bZSYM2S1pIKPx/s640/DSC_0056.JPG" width="640" /></a></div>
Echar media cucharadíta de sal.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhican6ugBk_iocQxi6sXg9PvcbOuo9Er1byVhhHsr3C7jLdWme7ugsLOm1R7uSkUK79tormVf-_dnzaw4hfD_dKIUmWn31bFJAcjXw10j7C0H356gN5eRqjCGdG0E_ppmp9oG74kDqozoo/s1600/DSC_0079.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhican6ugBk_iocQxi6sXg9PvcbOuo9Er1byVhhHsr3C7jLdWme7ugsLOm1R7uSkUK79tormVf-_dnzaw4hfD_dKIUmWn31bFJAcjXw10j7C0H356gN5eRqjCGdG0E_ppmp9oG74kDqozoo/s640/DSC_0079.JPG" width="640" /></a></div>
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Debe quedar una masa espesa, no muy líquida.</div>
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De manera que podamos dibujar un ocho ( como en la foto) y se quede .<br />
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Yo os voy a enseñar como hacerlos en una bandeja grande (aunque no podré enseñaros una bonita presentación, ya que fue este Brownie el que se llevo mi hija al camping para ella y sus amigas). Mas abajo veréis los individuales, que sí están desmoldados y presentados.</div>
Debéis untar la bandeja con un poco de mantequilla...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbMRYlUEHftrACj0mxOSF-BZuN13xpBJni7CX00JDfwZw90x9POAF6LK1jvqLHX0YSlu-v02EflLWA5YJ0IUbjPn4pzCPG-xaJd0lLnIjUuWLLRnOAnNvez8uw-g2Q8MZP8Y3MlIfGw6pb/s1600/DSC_0060.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbMRYlUEHftrACj0mxOSF-BZuN13xpBJni7CX00JDfwZw90x9POAF6LK1jvqLHX0YSlu-v02EflLWA5YJ0IUbjPn4pzCPG-xaJd0lLnIjUuWLLRnOAnNvez8uw-g2Q8MZP8Y3MlIfGw6pb/s640/DSC_0060.JPG" width="640" /></a></div>
Pensé hacerlo directamente en la bandeja( de ahí que la untara toda con mantequilla), pero recordé que se lo tenía que llevar al camping y por seguridad (para mi pobre bandeja) preferí que se lo llevará en bandejas desechables de aluminio. Así que algo mas práctico a la hora de desmoldar, era poner papel de horno.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhINkb8ieIgiOLqETeOMXIb1EvMhcQxzMGVdcnk9hQG6WNISeT6TbX9slaTqQ6lbOANbLUycoq9SpIL8ubnOtGQOI8S5IJW3zFYdvI-X_mfKhcFhMy6stANUWpCkQl8b2e7e3FhkYV61ehK/s1600/DSC_0063.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhINkb8ieIgiOLqETeOMXIb1EvMhcQxzMGVdcnk9hQG6WNISeT6TbX9slaTqQ6lbOANbLUycoq9SpIL8ubnOtGQOI8S5IJW3zFYdvI-X_mfKhcFhMy6stANUWpCkQl8b2e7e3FhkYV61ehK/s640/DSC_0063.JPG" width="640" /></a></div>
En este caso, solo tendría que haber untado un poco el fondo, lo suficiente como para que el papel no se moviera. Pero... lo hecho, hecho está.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD_WpnbTqE4W2ohYa0B9VCKr_f2lvQxoBaVQLo51W0rV1XGwxZidJVhymgKjMZxAg80mCprpbx5SFwMswWw4Q7SZ-NPX0Zi-xnrCGW7MZmaCrdq6FwMI-nl5Fb7HkkSISmo4ppIypnUNz8/s1600/DSC_0064.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD_WpnbTqE4W2ohYa0B9VCKr_f2lvQxoBaVQLo51W0rV1XGwxZidJVhymgKjMZxAg80mCprpbx5SFwMswWw4Q7SZ-NPX0Zi-xnrCGW7MZmaCrdq6FwMI-nl5Fb7HkkSISmo4ppIypnUNz8/s640/DSC_0064.JPG" width="640" /></a></div>
Os voy a enseñar como hacer para que el papel salga del tamaño de la fuente. Extendemos...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivEEmrQcxaEmDM5AZVEDQR3WDcz6bcOpt8WVHI3a4pM-_D7L9UnPFara9YYvXXgh8rm-GoSVm_N2Rhf_pntVWUSQSV_2CNRSDuLM7dDOrKQTaHTjX1QArwkJ5Ah_HhG5K6nJVXvwvsnVZ4/s1600/DSC_0065.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivEEmrQcxaEmDM5AZVEDQR3WDcz6bcOpt8WVHI3a4pM-_D7L9UnPFara9YYvXXgh8rm-GoSVm_N2Rhf_pntVWUSQSV_2CNRSDuLM7dDOrKQTaHTjX1QArwkJ5Ah_HhG5K6nJVXvwvsnVZ4/s640/DSC_0065.JPG" width="640" /></a></div>
... doblamos por la mitad...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUl_HXzPBWYBRQY38VDigmyKN4AjgJ7hzz5yX77P4743_J2A_8UBk-xKqlFhhri3_Lb3N3CYLCMycFChJjLCkbF3P4Y-4CN4EbGuPUMCTRzZte-F8eD1zGRJWb9pywrpWdb49OcHE_uasm/s1600/DSC_0066.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUl_HXzPBWYBRQY38VDigmyKN4AjgJ7hzz5yX77P4743_J2A_8UBk-xKqlFhhri3_Lb3N3CYLCMycFChJjLCkbF3P4Y-4CN4EbGuPUMCTRzZte-F8eD1zGRJWb9pywrpWdb49OcHE_uasm/s640/DSC_0066.JPG" width="640" /></a></div>
...volvemos a doblar otra vez...<br />
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...ponemos la bandeja boca abajo, y ponemos la punta del papel que está cerrada, en el centro de la fuente...<br />
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... marcamos donde llega la esquina de la fuente...<br />
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... y hacemos un corte hasta esa esquína...<br />
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...quedará así,<br />
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Cuando desplegamos el papel, quedan las cuatro esquinas cortadas.<br />
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Ponemos encima de la bandeja y apretamos con las manos, la mantequilla, hará el resto.<br />
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Le vamos dando la forma deseada. ¿Veis que fácil?<br />
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Volcamos la masa en el molde.<br />
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Metemos en el horno que ya está precalentado a 180º...<br />
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... 20 minutos .<br />
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Sabremos que está hecho cuando la superficie del Brownie, esté mate, sin brillo. En esta receta no me fio de meter el palillo, ya que la masa es tan espesa que parece que no está hecha. Así que tendréis que guiaros por la intuición y ... mis pautas. ¡¡No hay otra!!<br />
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Sacamos y dejamos enfriar antes de desmoldar.¿ Veis como está mate, sin brillo?<br />
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Cuando esté frío volcamos en una rejilla, veréis como es fácil. Ahora podréis cortar, a vuestro gusto. Hasta aquí llego, no hay presentación de este, ya que ... marchó para nunca volverrrrr!!! Jajaja<br />
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No os preocupéis, aquí tengo estos en moldes individuales. La receta es idéntica.<br />
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Engrasamos los moldes, yo uso, spray desmoldánte, pero si no tenéis, mantequilla.<br />
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Estos que tienen tantos huequítos, hay que echar bastante y luego escurrir.<br />
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Limpiar el exceso.<br />
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Para aseguraros de que está bien engrasado usad los dedos.<br />
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Con un cucharon, una manga pastelera, lo que os sea más cómodo...<br />
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... id rellenando.<br />
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Podéis llenarlo bastante, al no llevar levadura, no subirán.<br />
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¡Mirad! No son muy altos.<br />
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Hacemos lo mismo que en la bandeja, horno precalentado, 180º, 20 minutos. Dejamos enfriar y desmoldamos. Si queremos podemos espolvorear azúcar glas por encima.<br />
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Mirad por dentro, lo que os dije, de seco nada.<br />
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Pues aquí os dejo estos estupendos Brownies, espero que lo hagáis y me deis vuestra opinión.<br />
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¡¡¡Espero que os guste!!!Un poquito de Nieveshttp://www.blogger.com/profile/06209108341450104609noreply@blogger.com4tag:blogger.com,1999:blog-5637379453378886963.post-53266809897310749752015-03-23T00:22:00.002+01:002015-03-23T17:06:44.873+01:00Bizcocho superjugoso de zanahoria y queso Mascarpone Desde hace tiempo, tenía ganas de hacer un bizcocho de zanahoria, pero no sabía si a "los míos" les iba a hacer gracia. Más que nada, porque los dulces con fruta o verdura, no son santos de su devoción ( y para ser sincera, tampoco de la mía.) Pero tengo que decir, que este bizcocho me ha asombrado gratamente. Ha salido, jugoso, esponjoso y muy bueno, pero para mi gusto le falto ser... más dulce, pero claro yo soy... muy golosa. Lo dulce me gusta, muy dulce. La próxima vez le echaré más azúcar. Vosotros si os gustan las cosas muy dulces, podéis echar más, si no otra opción es lo que yo he hecho. Cubrir con un poco de chocolate negro y blanco.<br />
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Ingredientes:</div>
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250 g azúcar ( pero si os gustan las cosas dulces, mejor echarle 300 g. Yo se lo echaré la próxima vez.</div>
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300 g zanahoria<br />
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3 huevos medianos<br />
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100 g de aceite de girasol<br />
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150 g de queso Mascarpone<br />
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1 cucharadita de Canela en polvo<br />
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275 g harina ( yo uso bizcochona , ya contiene levadura, pero podéis usar harina de trigo normal)<br />
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la ralladura de un limón<br />
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el zumo de medio limón ( colado)<br />
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12 g de bicarbonato ( la mezcla del bicarbonato y limón sería lo que sustituye a la levadura)<br />
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una pizca de sal<br />
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Preparación: </div>
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Precalentamos el horno a 180º .</div>
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Untaremos los moldes con mantequilla y les espolvorearemos harina, quitando el exceso.</div>
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Podéis usar un molde redondo de 26 cm, o cualquier molde que queráis. Yo voy a hacerlo en dos, uno de Cake ( a este le puse un poco de papel de horno para que me fuera más fácil desmoldar)...</div>
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... y otro de corona.<br />
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Cortamos la zanahoria a trozos y la picamos en la Thermomix en dos veces ( si no tenéis Thermomix, la podéis rallar)...</div>
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... 3 seg a V-5.<br />
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Os quedará una cosa así.<br />
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Yo la corto en trozos así, porque a la máquina le cuesta menos trabajo y luego salen mas homogéneo los trozos.<br />
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Echamos la zanahoria en la Thermomix<br />
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... añadimos el azúcar...<br />
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... los huevos...<br />
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... el queso Mascarpone ...<br />
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... el aceite...<br />
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... la canela...<br />
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... batimos todo un par de minutos en V- 5. Pasamos a un bol y agregamos la harina...<br />
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... con unas varillas manuales, mezclar la harina poco a poco , hasta que esté bien incorporada a la masa.<br />
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Quedará una masa como esta.<br />
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Incorporamos el limón...<br />
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... y su ralladura.<br />
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Mezclamos bien y echamos en los moldes. Llenando solo las 3/4 partes o lo que es lo mismo un poco mas de la mitad del molde.<br />
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Metemos en el horno ( que ya está precalentado) unos 35 o 40 min.<br />
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Cuando haya pasado 30 min, pinchad para ver si están hechos. Si el palillo sale limpio, apagar el horno y dejarlos dentro unos 5 min con la puerta abierta ( si no lo están, dejarlos 5 min más). Luego sacar y dejar enfriar en el molde una media hora.<br />
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Preparamos unas fuentes o platos con unas blondas.<br />
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Partimos unos trozos de chocolate ( la cantidad a gusto y el chocolate también) y derretimos en el micro, de 30 en 30 seg...<br />
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... hasta que veamos que está bien derretido.<br />
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Uno lo espolvoreo con azúcar glas.<br />
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Mirad la altura que tiene este.<br />
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El otro, con una cuchara le vamos echando a gusto el chocolate por encima<br />
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Aquí lo tenéis con su azúcar ( aunque sigo pensando, que me hubiera gustado... másssss dulce!!!)<br />
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Para una buen desayuno, merienda o para un "picoteo". Fácil, rápido y bueno ¿ Qué más se puede pedir?<br />
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De un día para otro , mucho mejor.<br />
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Y con una sencilla presentación, quedamos ...<br />
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... como reyes.<br />
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Mirad por dentro,¡¡ Espectacular !!<br />
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Jugoso y muy esponjoso.<br />
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¡Mirad! Los trocitos de zanahoria se ven estupendamente.<br />
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¡¡¡Espero que os guste!!!Un poquito de Nieveshttp://www.blogger.com/profile/06209108341450104609noreply@blogger.com1tag:blogger.com,1999:blog-5637379453378886963.post-76078474719309877182015-03-16T00:42:00.000+01:002015-03-23T17:07:17.603+01:00Tarta Red Velvet rellena de crema de queso Llevaba tiempo queriendo hacer esta tarta. ¿Por qué? No sé, tal vez porque todo el mundo que la ha hecho, dice que está estupenda. La verdad es que ha salido muy buena, pero para ser sincera, no es nada del otro mundo. O será que tan alto me han puesto el listón que me esperaba... manjar de dioses y sinceramente es... una tarta buena. Os aclaro esto, para los que no la hayáis echo nunca, no os " desilusionáis" como yo. ¡Ojo! Que no digo que esté mala, está muy buena, pero es ... solo una buena tarta.<br />
Esta vez la voy a hacer con varillas manuales, pero los que queráis usar algún robot, estupendo.Yo quiero hacer ...musculo jajaja<br />
Tampoco he hecho la receta al pie de la pie de la letra de la receta original, más que nada, porque yo soy muy... "tuneadora" y nada purista con las recetas.<br />
<br />
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Ingredientes:</div>
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120 g de aceite de girasol</div>
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320 g de azúcar<br />
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2 huevos medianos<br />
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2 cucharadas soperas de cacao en polvo<br />
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colorante en gel rojo ( según el colorante que uséis deberéis usar más o menos para un rojo intenso)<br />
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unas gotas de aroma a gusto ( yo usé de galleta)<br />
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250 ml de leche<br />
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2 cucharaditas de zumo de limón<br />
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300 g de harina ( yo he usado Bizcochona, es decir que ya lleva levadura, cuestión de gusto)<br />
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1 cucharadita de bicarbonato Sódico<br />
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2 cucharaditas de vinagre de vino blanco<br />
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Esta receta original era para 3 moldes de 18 cm. Yo no me quise complicar mucho, y usé un molde de 26 cm, de ahí a que le pusiera el papel, por si la masa subía mucho. Pero no , se quedó justo en el filo del molde, pero... más vale prevenir.<br />
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Receta:</div>
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En primer lugar, antes de empezar la receta, echaremos el limón en la leche.</div>
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No os preocupéis si le veis un aspecto raro, eso es lo que queremos obtener. Que se separe la proteína de la leche. Lo dejamos a un lado para que reaccione, mientras hacemos la receta.<br />
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Precalentamos el horno a 180º .<br />
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Echamos el aceite en un bol ....<br />
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... incorporamos el azúcar...<br />
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... batimos hasta mezclar un poco ...<br />
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... agregamos los huevos...<br />
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... los batimos bien hasta tener ...<br />
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... esta consistencia.<br />
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Tamizamos el cacao en polvo( mirad la diferencia, sin tamizar y como queda después).<br />
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Echar a la mezcla anterior...<br />
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... batir despacio, porque el cacao levanta mucho polvo, hasta incorporar bien.<br />
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Una vez la mezcla está homogénea, agregamos un poco de la mezcla de leche y limón, reservamos el resto.<br />
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Y volvemos a mezclar muy bien.<br />
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Tamizamos la harina ...<br />
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...y la echamos poco a poco...<br />
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... mezclando muy bien ...<br />
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...incorporamos el resto de leche que teníamos reservada.<br />
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No os preocupéis si veis como leche cortada, es normal.<br />
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Mezclar muy bien.<br />
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Echamos el bicarbonato en un cuenco...<br />
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...y echamos el vinagre...<br />
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... la reacción que hace son burbujas, es lo normal.<br />
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Agregamos a la mezcla...<br />
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...batimos muy bien.<br />
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Cogemos el colorante en gel ...<br />
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... le he echado la mitad de una cucharíta de café.<br />
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Mezclamos muy, muy bien, para incorporar todo el colorante. Tened en cuenta que el color que ahora veáis en la masa, será menos vistoso, osea más oscuro, una vez horneado el bizcocho.<br />
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Ahora le incorporo unas cuantas gotas del aroma elegido.<br />
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El molde lo he forrado con papel de horno, pero también lo he untado con mantequilla y espolvoreado con harina.<br />
Incorporamos la masa.<br />
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Mirad aquí que la masa solo cubre la mitad del molde ( se ve en lo oscuro), para que luego sepais lo que sube.<br />
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Hornear a 180º, unos 45 min.( como siempre digo,cada horno es un mundo, deberéis estar atentos , cuando haya pasado media hora, pinchad y si sale el palillo limpio lo sacáis. Si no, esperad unos minutos más y repetir la operación.( Perdonad la foto ha salido borrosa, pero es para los que os fijáis en las fotos al hacer la receta, no saltar ningún paso)<br />
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Mientra el bizcocho se hornea, hacemos el relleno.<br />
130 g de azúcar glass<br />
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500 g de queso Mascarpone<br />
400 g de nata 35% de materia grasa<br />
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Ahora voy a usar la Thermomix ( podéis usar cualquier robot, hacerlo manual, como queráis)<br />
Ponemos la mariposa, agregamos la nata ...<br />
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... el azúcar y el queso ( se me olvidó la foto del queso)...<br />
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Batir a velocidad 3 durante unos minutos, hasta que veamos una masa homogénea. Echar en un bol y reservar en la nevera.<br />
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Sacamos el bizcocho del horno.<br />
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Dejar reposar unos minutos antes de desmoldar .<br />
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Una vez hayamos desmoldado, y dejado enfriar. Partir por la mitad, por dentro se ve mejor el color rojo.<br />
<b>Aquí quiero hacer un inciso. Yo tenía de unos días antes, un almíbar hecho con azúcar , agua y un poco de licor. Y empapé las dos mitades del bizcocho( no hice la foto de ese paso). </b><br />
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Es el momento de rellenar, echar la mitad del relleno y extender bien , sin aplastar.<br />
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Poner la otra mitad del bizcocho encima.<br />
Mirad el brillo del bizcocho, es por el almíbar.<br />
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El resto de la crema de queso, echarlo encima. Con un cuchillo plano, pegáis toques a la crema y levantáis rápido, para que salgan estos picos.<br />
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Adornáis a vuestro gusto. Yo espolvoreé cacao en polvo por encima y puse unas bolítas de colores, rellenas de chocolate por encima. ¡Y aquí tenéis la tarta!<br />
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Mirad por dentro , está muy jugosita por el almíbar.<br />
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La verdad que el corte es muy bonito.<br />
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Desde mas cerca se ve la altura. Por eso yo la he hecho en este molde, creo entre la altura del bizcocho y el relleno había bastante altura.<br />
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La decoración es sencillíta, pero podéis hacer lo que más os guste.<br />
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Esas porciones hartan bastante. así que si la hago otra vez , la corto más delgadíta.<br />
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La verdad es que tiene buena pinta.<br />
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¡¡¡ Espero que os guste!!!</div>
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<br />Un poquito de Nieveshttp://www.blogger.com/profile/06209108341450104609noreply@blogger.com0tag:blogger.com,1999:blog-5637379453378886963.post-4046400862633228232014-12-21T22:18:00.000+01:002015-03-23T17:07:46.584+01:00GALLETAS DE CANELA CON VENTANAS DE MERMELADAHoy os traigo algo propio para estas fechas , dulce y delicioso. Unas estupendas galletas de canela y mermelada.<br />
Si hay algo en la repostería que me encanta y que hago poco, son las galletas. La cuestión es... tardo mucho tiempo en preparar (hay que esperar que la masa repose) y en casa... son muy impacientes. Pero la verdad es que es muy gratificante.<br />
Esta receta la tengo desde hace tiempo, creo que la cogí de algún programa de la televisión, pero como siempre... la he tuneado ( es una manía mía) y claro, en repostería las variaciones... se pagan<br />
( pero todo tiene solución "casi siempre"). Así que este es el resultado de lo que por poco, no es una "picia" en toda regla . Aquí también os explico como lo solucioné, así que leer bien la receta antes, para que veáis dónde "metí la pata" y cómo se puede solucionar antes. Eso sí, deciros que ha merecido mucho la pena el experimento porque han salido ¡¡¡Deliciosas!!!<br />
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¡Mirad que bonitas se ven!<br />
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Me encantan estas cajas de lata, me recuerdan a unas que teníamos en casa cuando yo era pequeña.<br />
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Ingredientes: </div>
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170 ml de aceite de oliva suave.<br />
<b>Este es uno de los ingredientes que cambie, en la receta original ponía mantequilla, pero yo en ese momento no tenía, así que pensé en cambiar por otra grasa. Y en repostería, los cambios ...se pagan ( aunque se pueden solucionar, eso sí, con más "trabajera")</b></div>
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125 g azúcar glas</div>
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<div>
1 puntita de sal</div>
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<div>
1 clara de huevo</div>
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350 g de harina Bizcochona ( de repostería)</div>
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<div>
mermelada de fresa</div>
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1 cucharada sopera de canela<br />
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1 sobre de azúcar vainillado<br />
un poco de azúcar glas para espolvorear las galletas ( se me olvidó hacerles la foto)<br />
Preparación:<br />
<b>Yo voy a hacer la masa en la Thermomix, pero podéis hacerla en cualquier robot, e incluso a mano (si queréis sacar músculos, usad la última opción.) </b><br />
Echamos el aceite en la Thermomix.<br />
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Mezclamos en un bol el azúcar vainillado con el azúcar glass...<br />
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... agregamos la canela...<br />
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...mezclamos con las manos...<br />
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... echamos la sal ...<br />
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... esta mezcla, la incorporamos a el aceite.<br />
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Mezclamos un par de minutos a V- 4.<br />
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La verdad es que no tiene muy buen aspecto, pero es normal. Bajamos lo que hay en las paredes...<br />
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... agregamos la harina.<br />
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...Amasamos unos 3-Min en V- espiga.<br />
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Sale una masa "terrosa" pero no os preocupeis.<br />
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Dividimos la masa en dos partes iguales (aproximadamente) y hacemos un par de bolas.<br />
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El dividir la masa en dos partes es, porque aparte de que es más fácil de manejar, a la hora de pasar el rodillo es más cómodo y mientras usamos una masa, la otra está en la nevera. Cuando la masa está a temperatura ambiente es difícil de cortar porque se pone demasiado blanda, así que, cuando no podamos cortar, metemos en la nevera esa y sacamos otra.<br />
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Las envolvemos en papel film o en un trapo ...<br />
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... y las metemos en la nevera una media hora más o menos.<br />
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Sacamos y ponemos encima de un papel de horno...<br />
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Aquí es donde me dí cuenta que había metido la pata, pues la masa no me salió como en la receta que yo vi.Intente aplastarla y se desmoronaba. Claro, había cambiado el azúcar normal por glass, le había echado canela, que en la receta original tampoco venia y...para remate de los tomates, cambien la mantequilla por aceite. Así que mi masa era arenosa e ingobernable. Y ahora ¿qué hagoooo?<br />
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Puse la masa en un bol y le agregué un poco de leche ( yo desnatada), echad poco a poco, para que no os paséis, si no tendríais que agrergar más harina y ahí, ya no sé lo que saldría.<br />
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Amasé, como vi que todavía no había maneras, volví a echarle más leche. Y volví a amasar, así hasta que se quedo con este aspecto, manejable, pero no líquida. No sabría deciros cuanta leche le eché, porque yo estaba tan pendiente a mi pícia, que no me acordé de pesarla.<br />
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Pero vamos que lo vais a saber en cuanto tenga la consistencia de una "plastilína ", ni dura, ni blanda. Precalentais el horno a 180º.<br />
La ponéis en un papel de horno y la aplastáis un poco con la mano...<br />
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... ponéis otro papel de horno encima ...<br />
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... le pasáis el rodillo por encima, del centro hacia afuera, en el sentido de las agujas de un reloj ( no tiene que ser exactamente así, pero así creo que me entenderéis mejor), para ir haciendo un circulo...<br />
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... como este...<br />
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... y de este grosor, mas o menos ( muy fino no, que se partirán )<br />
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Ya podemos usar nuestros cortapastas. Este, junto a otros más, me los regaló mi amiga Asun, ( una ranita a la que quiero mucho). ¡Gracias preciosa!<br />
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Cuando ya tengo mis galletas marcadas, uso un cortapastas muy pequeñito ( ese será el agujero por el que se verá nuestro relleno).<br />
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Haremos la mitad de las galletas solo con agujeros, pues las otras serán la base de la galleta.<br />
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Los recortes que sobran de los laterales de cada galleta, los volvemos a unir...<br />
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... y a amasar, para seguir haciendo más galletas. Antes la metemos un rato en la nevera para que endurezca un poco.<br />
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Con distintos cortapastas hacemos lo mismo en la otra masa que tenemos en la nevera.<br />
Las metemos en el horno que tenemos precalentado a 180º unos 10 o 12 min. ( tenéis que ver que no se doren demasiado), ya sabéis que digo que cada horno es un mundo. Debéis estar muy pendientes. Cuando las saquéis todavía estarán blandas, pero no importa, se ponen duras fuera del horno<br />
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Sacamos del horno y dejamos enfriar en una rejilla.<br />
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Preparamos una caja ( mejor si es de lata y hermética), ponemos unas servilletas en el fondo.<br />
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Me encanta esta caja, es muy bonita ¿ A que también os gusta?<br />
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Las galletas ya se han enfriado. Preparo mi bol con azúcar glass...</div>
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...cojo las que tienen el agujero y por la parte superior las meto en el azúcar...<br />
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...las voy poniendo en un plato aparte.<br />
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Cuando todas las del agujero están azucaradas...<br />
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... echamos en una taza un poco de mermelada y la calentamos en el micro, para que esté más líquida.<br />
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Vamos untando las galletas que no le hemos puesto azúcar con una cucharada de mermelada.<br />
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No mucha, para que no se salga por los lados.<br />
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¿Veís como queda?<br />
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Pues.... aquí tenéis estas estupendas galletitas.<br />
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Son bonitas y están para chuparse los dedos. Ahora las guardamos en nuestra preciosa cajita y a dar buena cuenta de ellas cuando nos apetezcan.<br />
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¡¡¡Espero que os gusten!!!</div>
Un poquito de Nieveshttp://www.blogger.com/profile/06209108341450104609noreply@blogger.com2tag:blogger.com,1999:blog-5637379453378886963.post-65915002032773237332014-10-14T21:46:00.001+02:002014-10-14T21:46:51.879+02:00ROSADA AL HORNO CON PATATAS Yo no soy muy de pescado, pero sí hay unos pocos que sí me gustan, este es el caso la Rosada. Es un pescado blanco, su carne es tersa y sabrosa y admite multitud de preparaciones.En mi casa gusta mucho rebozada y con alioli, pero hoy la he preparado de una forma bastante sencilla, pero no por ello menos sabrosa.<br />
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INGREDIENTES:</div>
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5 o 6 rodajas de rosada</div>
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1 cebolla</div>
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1/2 pimiento rojo</div>
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1/2 " verde</div>
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1/" " amarillo</div>
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5 dientes de ajo</div>
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2 o 3 patatas grandes</div>
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aceite de oliva virgen extra</div>
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pimienta</div>
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sal</div>
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cilantro fresco o perejil</div>
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tomates cherry</div>
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1/2 vaso de vino blanco</div>
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Preparación:</div>
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Precalentamos el horno a 200º.</div>
Pelamos las patatas, y cortamos en rodajas de un centímetro más o menos. Yo voy a usar una mandolina. pero si no tenéis pues sin problemas, con el cuchillo.<br />
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Cuando toda esté cortada...<br />
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... la pondremos bajo el grifo para que suelte todo el almidón.<br />
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Las ponemos en un escurridor para quitar el exceso de agua.<br />
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Cuando ya están bien escurridas...<br />
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...las ponemos en una fuente apta para el horno, les echamos sal y pimienta. Cortamos en láminas la cebolla ( en este paso y en el siguiente se me olvidó hacer la foto) y ...<br />
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... los pimientos, los agregamos a la fuente...<br />
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...picamos el cilantro y lo echamos por encima.<br />
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Lavamos el pescado, lo salpimentamos...<br />
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... y ponemos las rodajas encima de la verdura.<br />
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Picamos el ajo, mezclamos con el perejil picado ( se me olvido hacer la foto a este paso también, hoy no he estado muy centrada jajaja) y echamos por encima del pescado. Rociamos con aceite.<br />
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Hacemos un corte en los tomates y los agregamos .<br />
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Rociamos con el vino blanco.<br />
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Y metemos en el horno que ya tenemos precalentado a 200 º unos 45 minutos aproximadamente. Dándole vueltas al pescado de vez en cuando y echándole por encima el líquido que hay en la fuente.<br />
Cuando veías que todo está dorado ( o a vuestro gusto), sacad y emplatad. Y...¡¡¡VOILA!<br />
Aquí os dejo este estupendo plato.<br />
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¡¡¡Espero que os guste!!!Un poquito de Nieveshttp://www.blogger.com/profile/06209108341450104609noreply@blogger.com5tag:blogger.com,1999:blog-5637379453378886963.post-52568960742469059882014-10-12T19:24:00.002+02:002014-10-12T20:36:39.314+02:00SALCHICHAS FRESCAS AL AJILLOEstá receta es muy sencilla y rápida, pero no por ello menos buena.<br />
Con unas estupendas salchichas de pollo y pavo, podemos hacer un plato estupendo. Yo hoy las he usado como acompañamiento, pero pueden ser también el ingrediente principal.<br />
En esta receta las he usado como acompañamiento.<br />
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Ingredientes: </div>
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? salchichas de pavo/pollo ( la cantidad que queráis)</div>
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5 dientes de ajo</div>
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1/2 vaso vino blanco</div>
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1 cacito de caldo de pollo</div>
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aceite</div>
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Preparación:</div>
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Pelamos los dientes de ajos, lo cortamos en rodajas pequeñas y estas por la mitad.</div>
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En una sartén caliente con un poco de aceite echamos los ajos ( bajamos el fuego para que no se quemen).<br />
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<b>Sin perder de vista los ajos,</b> les clavamos el cuchillo a las salchichas por los dos lados ( como en la foto)<br />
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Sacamos los ajos y apartamos.<br />
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En el mismo aceite echar las salchichas e ir dándoles vueltas hasta que estén bien hechas por todos lados.<br />
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Cuando las salchichas estén "doradas" ( lo pongo así porque es muy difícil que estas de pollo y pavo se pongan doradas sin quemarse), echamos el vino.<br />
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Dejamos que reduzca a fuego lento...<br />
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...echamos el cacíto de pollo...<br />
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...removemos para disolver el cacíto. Y esperamos que reduzca.<br />
<b>Yo para asegurarme que la carne está bien hecha, antes de que reduzca del todo el vino, lo meto un par de minutos en el microondas.</b><br />
<b> Las carne de aves y cerdos, me gusta que estén bien hecha, porque pueden contener microorganismo vivos capaces de causar enfermedades, por ejemplo la salmonelosis. Así, que ¡ojo! con las carnes estas poco hechas.</b><br />
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¡Mirad que salsa más rica !<br />
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Pues este es el plato que he hecho, la receta de las albóndigas la podéis ver pinchando aquí: <a href="http://unpoquitodenieves.blogspot.com.es/2014/10/albondigas-de-berenjenas-calabacin-y.html" target="_blank">http://unpoquitodenieves.blogspot.com.es/2014/10/albondigas-de-berenjenas-calabacin-y.html</a><br />
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¡¡¡Espero que os guste!!!<span id="goog_12986398"></span>Un poquito de Nieveshttp://www.blogger.com/profile/06209108341450104609noreply@blogger.com0tag:blogger.com,1999:blog-5637379453378886963.post-75708320433548002802014-10-12T19:23:00.001+02:002014-10-13T20:53:26.693+02:00ALBÓNDIGAS DE BERENJENAS, CALABACIN Y CALABAZA AL CURRY Tengo un pequeño huerto y plantamos un poco de todo ( es una suerte, soy una afortunada, lo sé) pero hay veces que ...<br />
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... no sé qué hacer con tantas: berenjenas, tomates, pimientos, calabacines ....<br />
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Le damos a familiares y amigos, pero aún así ¡¡nos salen por las orejas!! Total que como están hartos de pisto, berenjenas rellenas, a la plancha, rebozadas ..... se me acaban las ideas. Hoy me arriesgué a hacer algo diferente ( "diferente" porque nunca lo había hecho, no porque yo lo haya inventado ¡Of course!)<br />
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Ingredientes: </div>
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2 berenjenas( en la foto se ven tres, pero son muy grandes y con dos es más que suficiente )</div>
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2 calabacines</div>
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1 pimiento rojo</div>
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1 cebolleta grande</div>
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1/2 calabaza pequeña</div>
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aceite </div>
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sal</div>
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3 huevos ( en la foto solo se ven dos, pero al echar la verdura salió más cantidad de la esperada y tuve que agregarlo al final)</div>
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ajo en polvo</div>
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perejil</div>
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jengibre fresco ( si no tenéis usad en polvo)</div>
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curry en polvo</div>
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cúrcuma</div>
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pan rallado</div>
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aceite</div>
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¡Mirad lo grande que es la berenjena!</div>
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Preparación:</div>
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Poner el horno a calentar a 200º.</div>
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En una fuente para horno ponemos las berenjenas y los calabacines cortados por la mitad (trataremos siempre de dejarle un poco de "rabíto , para que a la hora de sacar la carne podamos sujetar sin quemarnos, ya que sale mejor cuando aún están caliente) y les haremos unos cortes como en la foto ( sin llegar a tocar la piel). Así se hacen antes y luego es más fácil sacar la carne. Pondremos también la mitad de la calabaza.</div>
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Sazonamos...<br />
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Y metemos en el horno que ya está precalentado, de media hora a tres cuartos ( ya sabéis eso que digo de que: cada horno es un mundo). Pues lo sacais más o menos cuando veáis que todo está blando ( cuanto más blando mejor)<br />
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Mientras ponemos una sartén con un poco de aceite al fuego...<br />
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...picamos a dados el pimiento...<br />
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...la cebolleta...<br />
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...echamos en la sartén, lo pondremos a fuego medio para que no se queme...<br />
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... pero si se pongan blanditos.<br />
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En un bol echamos los huevos, el ajo en polvo y el perejil ( a vuestro gusto)...<br />
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... peláis un poco el Jengibre...<br />
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... lo rayáis...<br />
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... con un poco así, tenéis bastante.<br />
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Añadís el curry ...<br />
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... la cúrcuma.<br />
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Mezclamos bien...<br />
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... hasta conseguir una pasta .<br />
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Cuando el pimiento y la cebolleta están blandos, apartamos del fuego y reservamos.<br />
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Las verduras del horno ya están blandas.<br />
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Con una cucharilla ( o como os sea más fácil), cogéis la berenjena por el "rabíto" y vais despegando la carne de la piel .<br />
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Con los cortes es mas fácil sacar los trozos de carne.Raspar bien para aprovechar toda la berenjena.<br />
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Se puede aprovechar toda.<br />
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Con la calabaza hacemos lo mismo, pero el calabacin lo echamos entero a trozos.<br />
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Casi un kilo y medio , pero tengo que descontar el plato...<br />
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... que ha pesado casi 400 g. ( Os hago esta aclaración para que sepáis con qué cantidad de verdura hago esta receta.) Así que he utilizado más o menos un kilo de verdura asada.<br />
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La echamos en una picadora , yo usaré la Thermomix. Lo haré en varias veces, porque es mucha cantidad y no quiero un puré.<br />
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Triturad en velocidad 4, unos segundos, mirando de vez en cuando, porque no debe quedar muy triturado.<br />
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Una consistencia así debe quedar.<br />
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Pondremos la sartén a calentar otra vez y cuando lo esté, incorporamos las verduras...<br />
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...mezclamos bien...<br />
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... movemos constantemente.<br />
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No hace falta tenerla mucho tiempo, solo el suficiente para que todo se mezcle bien.Apartad y echad todo en un escurridor para que suelte lo máximo de liquido ( si no costará trabajo formar las bolas)<br />
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Aquí ya le he agregado el otro huevo ( el tercero que no se ve en la foto), que por supuesto, he batido aparte.<br />
<b>NUNCA ECHÉIS UN HUEVO ENCIMA DE OTRO HUEVO U OTRO INGREDIENTE , SIN ANTES HABERLO ABIERTO EN UN CUENCO APARTE. Los huevos pueden salir malos, da igual que sean frescos, comprados con su fecha en buen estado.... Yo tengo gallinas, los huevos son frescos, pero no quita que alguna vez venga alguno en mal estado o con una pinta"desagradable" .También me ha pasado con los que compro en supermercados. Imaginad que yo tengo ya toda una receta hecha ( sea dulce o salada) y...añado un huevo en el mismo bol y está malo ¿ Qué hacemos?....TIRAR TODO, SÍ O SÍ. Pues eso nos lo podemos ahorrar, abriendo los huevos en un cuenco y agregando </b><b>uno a uno. </b><br />
<b>Yo me asombro, cuando cocineros de renombre hacen eso en televisión ( echar el huevo directamente). Y sí, hay muchos trucos, por ejemplo sumergirlos en agua y si flotan están malos o tienen mucho tiempo, pero ninguno son infalibles. En fin... </b><br />
<b>Echa la aclaración, sigo con la receta. </b><br />
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Vamos agregando toda la masa mezclando muy bien...</div>
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...cuando esté bien mezclada, incorporamos un poco de pan rallado hasta que consigamos una masa manejable para hacer las bolas (no os paséis o saldrá muy dura.)<br />
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Cuando tengáis esta consistencia, en un bol pequeño agregáis un poco de harina<br />
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Echáis un poco de harina en vuestras manos...<br />
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...con una cuchara grande cogéis una porción y la ponéis sobre vuestra mano...<br />
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...os ayudáis con la otra mano para apretar un poco y darle forma...<br />
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... la dejáis caer dentro del bol...<br />
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... sin tocarla le echáis un poco de harina por encima...<br />
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...cogéis el bol y hacéis girar la bola dentro ( la inercia, hará que se pegue la harina y coja la forma redonda ( sin tener que complicaros mucho la vida)<br />
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La cogéis con las manos, quitáis el exceso de harina y la ponéis en un plato.<br />
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¡Mirad que redonda!<br />
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Yo las voy a hacer en la freidora, pero podéis hacerlas en una sartén. Cuando la freidora esté caliente (pero sin humear) ...<br />
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... incorporamos las albóndigas y las freímos.<br />
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Las sacamos y las ponemos en papel absorbente para que suelten el exceso de grasa ( en esta foto yo ya las había quitado del papel y las había pasado a la fuente.)<br />
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¡Están muy jugosas!<br />
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Yo las he servido con unas salchichas frescas al ajillo, pinchad aquí y podéis ver como se hacen: <br />
<a href="http://unpoquitodenieves.blogspot.com.es/2014/10/salchichas-frescas-al-ajillo.html" target="_blank">http://unpoquitodenieves.blogspot.com.es/2014/10/salchichas-frescas-al-ajillo.html</a><br />
Pero podéis hacer unas patatas fritas o cualquier otro acompañamiento.<br />
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Quedan crujientes por fuera y blandas y jugosas por dentro. La verdad están muy buenas.<br />
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¡¡¡Espero que os gusten!!!Un poquito de Nieveshttp://www.blogger.com/profile/06209108341450104609noreply@blogger.com1tag:blogger.com,1999:blog-5637379453378886963.post-75552730998162037192014-10-04T17:48:00.001+02:002014-10-12T19:26:39.819+02:00EL COCIDO DE MI MAMÁ. En casa el domingo era el día del cocido (o puchero que también lo llaman así).<br />
Mi madre fue una gran cocinera ( a parte de una bellisima persona). La recuerdo con su delantal en la cocina, preparando esos deliciosos platos a los que ahora les doy su verdadero valor, entonces... siempre había alguna de nosotras (somos cuatro hermanas) que ponía alguna pega y protestaba porque no le gustaba esto o lo otro. Este es un pequeño homenaje para está gran mujer que fue mí madre, porque no debió ser sencillo alimentar a seis personas ( y todos los agregados, que siempre había alguien) con los medios de entonces,me refiero, sin Thermomix y cachivaches múltiples y hacer esos estupendos manjares.<br />
Aquí estoy con ella en mi primer cumpleaños. ¡¡Que guapa era mi madre!!<br />
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La verdad es que nunca me gustaron los garbanzos ( como a mi hijo, que siempre que hago cocido pone la misma excusa : ¡No tengo ganas de comer! y claro, ahora ya es un hombre y ...¡ no puedo obligarlo!, pero a estas alturas ...ya no me lo creo jajaja ) y siguen sin hacerme gracia, aún hoy no los como, pero a mis hijos les cuento que... el médico me los prohibió de pequeña. Jajaja ¡que mala madre soy!), pero el caldo del cocido y las verduras, ¡Me encantan!<br />
Pues bien, aquí os dejo este plato al estilo de mi madre, que os recomiendo, porque literalmente está ...¡Para chuparse los dedos!<br />
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Y esto es " la pringá" . O sea, lo que se come machacado (el que quiera ¡claro!)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKjJWKTnBf1aDH5i1PEsAlWvfmWQObPXru5PayN0T9t8ImiUNW8KjTYVe-8byxBP6wDL3ZfPTQIlTSEjsEGsQiJtNYhPmbW9HKdigv0ujXOyR6w0HaKD7BxRUJizrHwv1wPSf5dXSqbxbm/s1600/DSC_0367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKjJWKTnBf1aDH5i1PEsAlWvfmWQObPXru5PayN0T9t8ImiUNW8KjTYVe-8byxBP6wDL3ZfPTQIlTSEjsEGsQiJtNYhPmbW9HKdigv0ujXOyR6w0HaKD7BxRUJizrHwv1wPSf5dXSqbxbm/s1600/DSC_0367.JPG" height="358" width="640" /></a></div>
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Ingredientes para 4 personas:</div>
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<b>Aquí voy a hacer un inciso. </b></div>
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<b>Yo uso esta cantidad de ingredientes para 4 personas, porque comemos un día el plato principal y con el resto, hacemos una especie de puré ( lo que yo llamo la " pringá") o hago sopa de fideos, croquetas... ( casi nunca puedo hacer nada, porque nos comemos todo antes , pero es una opción. ) Os lo comento para que adaptéis las cantidades a vuestra necesidad)</b></div>
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2 botes de garbanzos cocidos de 500 g ( si queréis usad garbanzos secos y los dejáis la noche antes en remojo)</div>
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1 trozo de Morcillo o Jarrete ( es una carne gelatinosa muy jugosa)</div>
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2 o 3 huesos de tuétano</div>
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3 o 4 costillas saladas ( en los ingredientes no se ven porque las tenía a remojo y se me olvido al hacer la foto, pero luego veréis como las utilizo)</div>
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1 trozo de panceta oreada o un trozo de hueso de jamón</div>
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1 pechuga de pollo deshuesada (uso esta parte porque a nosotros nos gusta más, pero podéis usar, cualquier parte del pollo o la gallina)</div>
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1 puerro grande</div>
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2 tallos de apio</div>
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un trozo de calabaza</div>
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un puñado de habichuelas verdes</div>
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3 o 4 patatas grandes </div>
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3 o 4 zanahorias</div>
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Unos 3 o 4 litros de agua</div>
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No uso sal, ya que la panceta y las costillas llevan y para nosotros está bien sazonado. Pero probad y rectificad si lo necesitáis. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaB_y6SBBQT8pR3hHevKV1IwbkmNBb1wYcUY3U1ma0b3mnM5Xg_1xLeBGDSp9kMkMFlLVU2zlparolSWPuu5Pgb1BYTluBPGTSmCjhztNT-QphOeE95oR3mRaT_fvJ683cdn62HRgyVd1k/s1600/DSC_0281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaB_y6SBBQT8pR3hHevKV1IwbkmNBb1wYcUY3U1ma0b3mnM5Xg_1xLeBGDSp9kMkMFlLVU2zlparolSWPuu5Pgb1BYTluBPGTSmCjhztNT-QphOeE95oR3mRaT_fvJ683cdn62HRgyVd1k/s1600/DSC_0281.JPG" height="358" width="640" /></a></div>
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Las carnes ....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkLt09utuRRaKiYkH0QuIHMfaaSKAegzEwRwTEMSJjB60AkcgmTSQu6tQcN28crhuZZ60WoTjf39oJUYWFIYz_UuPBltq7H3k3r-oyNic7qGXXeq8d_ZM8-63CZWsCErLx_XsuK4TRDl1C/s1600/DSC_0282.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkLt09utuRRaKiYkH0QuIHMfaaSKAegzEwRwTEMSJjB60AkcgmTSQu6tQcN28crhuZZ60WoTjf39oJUYWFIYz_UuPBltq7H3k3r-oyNic7qGXXeq8d_ZM8-63CZWsCErLx_XsuK4TRDl1C/s1600/DSC_0282.JPG" height="358" width="640" /></a></div>
...costillas...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTfYC6PfMmwoLaJ9OZkq6PcSyFBN_g1OE-yBM1Y6yD99MM_ZbIoOeeH_GAbR71HS_Wk3sWkBKfV2gl_2XG_gGsI1fjOsr-ocuPfl2IuQNwer4iAnuha1nuS_O47oNsQRBsw7-clqv0IrMs/s1600/DSC_0290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTfYC6PfMmwoLaJ9OZkq6PcSyFBN_g1OE-yBM1Y6yD99MM_ZbIoOeeH_GAbR71HS_Wk3sWkBKfV2gl_2XG_gGsI1fjOsr-ocuPfl2IuQNwer4iAnuha1nuS_O47oNsQRBsw7-clqv0IrMs/s1600/DSC_0290.JPG" height="358" width="640" /></a></div>
...verduras...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1QXM_2VbibahLOxyqheDFIpCEiJT5Skv5lHWvlJ2b2OIsVnqO2NPFKDHHrtSDOEqcc3qDj2w90DIwXYr2h-boOil2wy0BT-LJ_8VwiGhAe68Cq05ZVqODacdf0rT8UzJlAQ4X5vEbgt1/s1600/DSC_0284.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1QXM_2VbibahLOxyqheDFIpCEiJT5Skv5lHWvlJ2b2OIsVnqO2NPFKDHHrtSDOEqcc3qDj2w90DIwXYr2h-boOil2wy0BT-LJ_8VwiGhAe68Cq05ZVqODacdf0rT8UzJlAQ4X5vEbgt1/s1600/DSC_0284.JPG" height="640" width="359" /></a></div>
... los garbanzos.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK4jxWNrKalZEherO_CBKLTfcrC4QXfd3L9dG9VbtPbV1aEy6sTjspsfwxOBwV5SMncPkW7mv-kpNSag6Lqm5tAcIszVH73fXbRHNkMHJsW-GK-B_D2C0Z3M0mWOXKPbUk6E_goEYyfJH7/s1600/DSC_0285.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK4jxWNrKalZEherO_CBKLTfcrC4QXfd3L9dG9VbtPbV1aEy6sTjspsfwxOBwV5SMncPkW7mv-kpNSag6Lqm5tAcIszVH73fXbRHNkMHJsW-GK-B_D2C0Z3M0mWOXKPbUk6E_goEYyfJH7/s1600/DSC_0285.JPG" height="640" width="359" /></a></div>
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Preparación:</div>
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<b>Yo voy a usar la olla exprés rápida, pero cada un@ que use lo que quiera o tenga, solo debéis tenerlo más tiempo.</b></div>
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Antes de nada vamos a preparar el tocino de papada.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyD16yMToyDR0-BGjcXUU4yGB-S0XgRlOnEjf_jKAwQScsv-1UrHcKKnHi4YhY5UJUUC4dlbScVYu_e9G9TbXljfOHBWg5pTcZDSkeP81pbnIIKeXAX6hwuUh8almerQGQjG-TyCqeI_f5/s1600/DSC_0276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyD16yMToyDR0-BGjcXUU4yGB-S0XgRlOnEjf_jKAwQScsv-1UrHcKKnHi4YhY5UJUUC4dlbScVYu_e9G9TbXljfOHBWg5pTcZDSkeP81pbnIIKeXAX6hwuUh8almerQGQjG-TyCqeI_f5/s1600/DSC_0276.JPG" height="358" width="640" /></a></div>
¡Mirad la capa dura que tiene!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiuThyphenhyphen5JaIdcb9JjknpuPe-C0u3fCG3KXzJhP5i_aK1vh61xd6hjD2Wzpk9ZHFD_Owx4lWJdPMDt90FenTVPi22Pzy32z102O0Bl25x_wt760YTXZBBKqkM_Htw_wX7D4jg-BltnP9_iy9/s1600/DSC_0277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiuThyphenhyphen5JaIdcb9JjknpuPe-C0u3fCG3KXzJhP5i_aK1vh61xd6hjD2Wzpk9ZHFD_Owx4lWJdPMDt90FenTVPi22Pzy32z102O0Bl25x_wt760YTXZBBKqkM_Htw_wX7D4jg-BltnP9_iy9/s1600/DSC_0277.JPG" height="358" width="640" /></a></div>
Pues se la quitamos. Coged un cuchillo bien afilado, y empezáis dando un corte para separar lo duro de lo blando...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpWutjqugsjwig6ZJI_rdLXCCDVQqsk8pyraXw5KDgwMIyDiiov78uR-2DUJKKY1XZXwpW_GthmaeNy_djoeXpcu7INchutNUzdCdJGkAAGumRwdxsV2RTApcH_BtRB_Psd8uvhHsuIhvJ/s1600/DSC_0278.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpWutjqugsjwig6ZJI_rdLXCCDVQqsk8pyraXw5KDgwMIyDiiov78uR-2DUJKKY1XZXwpW_GthmaeNy_djoeXpcu7INchutNUzdCdJGkAAGumRwdxsV2RTApcH_BtRB_Psd8uvhHsuIhvJ/s1600/DSC_0278.JPG" height="358" width="640" /></a></div>
... apoyáis la parte dura en la tabla y con los dedos la sujetáis ( como en la foto), y vais cortando, siempre haciendo un poco de fuerza para la parte dura( para quitar la menos carne posible).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuEqgTKStYCZbnO2O0l4LDFJZrGifvr7bjm_BluQ5TeRhsvCJfx4OSrPlGwfhPEUrd5gcvuXaNrQaXkGeUyLzr1JMLaeRPkaWwqPD4j77PqKcnzKUPy34DazVGoQSGKliY5chkKL70-7lg/s1600/DSC_0279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuEqgTKStYCZbnO2O0l4LDFJZrGifvr7bjm_BluQ5TeRhsvCJfx4OSrPlGwfhPEUrd5gcvuXaNrQaXkGeUyLzr1JMLaeRPkaWwqPD4j77PqKcnzKUPy34DazVGoQSGKliY5chkKL70-7lg/s1600/DSC_0279.JPG" height="358" width="640" /></a></div>
¿Veis, a que es fácil?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmbYF0-lZ9DhgkpOD_8QF2EhfyfH9c3EKQ_iC6EpbVrAzafYYLd0skcpIuHapq-Aua0KirQ4r0ULefDir4u1SAZCwECCWOZH1FY3zGBRB_uHwJKehP00z71t1NlgwNX5F-lNuTBSE2SkdA/s1600/DSC_0280.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmbYF0-lZ9DhgkpOD_8QF2EhfyfH9c3EKQ_iC6EpbVrAzafYYLd0skcpIuHapq-Aua0KirQ4r0ULefDir4u1SAZCwECCWOZH1FY3zGBRB_uHwJKehP00z71t1NlgwNX5F-lNuTBSE2SkdA/s1600/DSC_0280.JPG" height="358" width="640" /></a></div>
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Ahora ya podemos empezar.</div>
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Ponemos a calentar la olla con el agua...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvgzBNev38rHlhzr__VehQ8CytBDaW7NahuS9JthZZnPCUDk2cpLKkzADO_usc9-jMconOur2I0vsQMyThpGFJdMlN9DEhBY2BJBqYnPhBy05_SErYCXGLVTn9rqtUtwhFCY-u15YCbB87/s1600/DSC_0286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvgzBNev38rHlhzr__VehQ8CytBDaW7NahuS9JthZZnPCUDk2cpLKkzADO_usc9-jMconOur2I0vsQMyThpGFJdMlN9DEhBY2BJBqYnPhBy05_SErYCXGLVTn9rqtUtwhFCY-u15YCbB87/s1600/DSC_0286.JPG" height="358" width="640" /></a></div>
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... añadimos el jarrete...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuCJRXgsi1H_-S-X-9c3mKphh-6vzazUb86PxLRr8KYCEf-HwcMCYRrJUdXEcl7RD3E2x88-a8nxvDLkfBW6MpEH3ST4lG79j4uRA6IpfdMsvaMNyr8cBgGa7jRKjTkee4C0R3NyoKLZpv/s1600/DSC_0287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuCJRXgsi1H_-S-X-9c3mKphh-6vzazUb86PxLRr8KYCEf-HwcMCYRrJUdXEcl7RD3E2x88-a8nxvDLkfBW6MpEH3ST4lG79j4uRA6IpfdMsvaMNyr8cBgGa7jRKjTkee4C0R3NyoKLZpv/s1600/DSC_0287.JPG" height="358" width="640" /></a></div>
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...los huesos de tuétano...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5GxX4K0m9ftrB8DeZtq3A7BfsyWtghVtJAF1FNGo1jC9lw2t2vZDUszBbe0o6h5wcM4XotpnN1iPpdrOHDjApW5XdnzTTYGaHQ68HhGtpoPjkVg2uzvMGsrxJwfBgJV7pOx4p_LMthM73/s1600/DSC_0289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5GxX4K0m9ftrB8DeZtq3A7BfsyWtghVtJAF1FNGo1jC9lw2t2vZDUszBbe0o6h5wcM4XotpnN1iPpdrOHDjApW5XdnzTTYGaHQ68HhGtpoPjkVg2uzvMGsrxJwfBgJV7pOx4p_LMthM73/s1600/DSC_0289.JPG" height="358" width="640" /></a></div>
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... la panceta o el hueso de jamón...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE7NSSDE6aokbAA9Qwh2vVtM3hV6LMf3GNu7WQP0p6n1NO10i8g4ixTUdJ4YYi9uMcipbqqXNWDWeYnEhaEL8oEpyCWum9PcKoGJVyzpu-1Br32Qwa-9w1YVdyNyGCOpM-g80wqYzz6ukw/s1600/DSC_0288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE7NSSDE6aokbAA9Qwh2vVtM3hV6LMf3GNu7WQP0p6n1NO10i8g4ixTUdJ4YYi9uMcipbqqXNWDWeYnEhaEL8oEpyCWum9PcKoGJVyzpu-1Br32Qwa-9w1YVdyNyGCOpM-g80wqYzz6ukw/s1600/DSC_0288.JPG" height="358" width="640" /></a></div>
...las costillas que pusimos el día antes en remojo...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOV5kjS6Mk9K2kI-_skFW24kAL_4rkH0pOAsNwE-OndmDIdUF_kj4Y6d4qBVbUdERvt1wSMUTVqo7CyUyGKcJKB-rRV1Lx2jY1Gk7jMw95EOzU6XOx8PPXBlg7ICZhLreeYJE24SaHO5l9/s1600/DSC_0290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOV5kjS6Mk9K2kI-_skFW24kAL_4rkH0pOAsNwE-OndmDIdUF_kj4Y6d4qBVbUdERvt1wSMUTVqo7CyUyGKcJKB-rRV1Lx2jY1Gk7jMw95EOzU6XOx8PPXBlg7ICZhLreeYJE24SaHO5l9/s1600/DSC_0290.JPG" height="358" width="640" /></a></div>
... las añadimos también ...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ETN2y28SIENgX9tlr9gu1tjTsixUrqgV5QiWYGnMrytVVMlgI454T4INkuFnjuQehoEQLVMq5oBZIA3p0dkgmYcgwt9auWE7kwZ8tL8Me-m2BVvcvdFEvvakF2MCu-NX4Wp_N9oh19lA/s1600/DSC_0292.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ETN2y28SIENgX9tlr9gu1tjTsixUrqgV5QiWYGnMrytVVMlgI454T4INkuFnjuQehoEQLVMq5oBZIA3p0dkgmYcgwt9auWE7kwZ8tL8Me-m2BVvcvdFEvvakF2MCu-NX4Wp_N9oh19lA/s1600/DSC_0292.JPG" height="358" width="640" /></a></div>
¡Mirad las impurezas que salen!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwD1DL68oBLPYl2mHDsNOCYVQQzbYquoCIRNM-mMLNvcDXj5AeoTno_4dMcqgeClWO6NXxwedMeW78WskkPnkQMhup0EjPM91OhXBL72aLp1f8BiYk0UVwXc139ahUKIE7NovMbG90lLRh/s1600/DSC_0293.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwD1DL68oBLPYl2mHDsNOCYVQQzbYquoCIRNM-mMLNvcDXj5AeoTno_4dMcqgeClWO6NXxwedMeW78WskkPnkQMhup0EjPM91OhXBL72aLp1f8BiYk0UVwXc139ahUKIE7NovMbG90lLRh/s1600/DSC_0293.JPG" height="358" width="640" /></a></div>
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Ahora es el momento de quitarlas. Con un cucharon vamos sacando... </div>
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...sin coger mucha agua porque debéis hacerlo hasta que la espuma salga blanca.<br />
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Os aconsejo tener un bol con agua para ir echando estás "impurezas" y poder sumergir el cucharon. Todo es grasa y se queda pegada en el.<br />
<b>Muchos diréis que explico cosas obvias, pero el blog también lo leen o leerán personas que están comenzando ( espero que algún día también lo hagan mis hijos) y ya me hubiera gustado a mí, cuando empecé hace años, que alguien me hubiera explicado "lo obvio", muchos buenos sofocos me hubiera ahorrado jajaja . Y aclarado esto, continuo.</b><br />
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¿ Veis? Cada vez se queda el caldo más limpio, pero...<br />
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... al momento , vuelven a salir.Tranquilos, parece que nunca vais a acabar, pero veréis como si. Pensad, que cuantas más impurezas saquéis , menos ... os comeréis.<br />
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Mientras las impurezas siguen saliendo, cogemos una olla pequeña y echamos agua...<br />
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... introducimos el tocino de papada...<br />
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... dejamos un buen rato para que suelte grasa e impurezas .<br />
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En esta foto se ve como hay que quitar en las dos ollas.<br />
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Mientras, vamos pelando y lavando la verdura .<br />
A las habichuelas verdes les quitamos las hebras de los lados...<br />
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...y la cortamos en trozos ...<br />
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... la zanahoria la pelamos....<br />
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... y cortamos unas a rodajas y otras las partimos por la mitad .<br />
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Pelamos el puerro y lo partimos en dos trozos...<br />
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... cogemos el apio y lo partimos por la mitad (como en la foto), para que os sea más sencillo quitar esos "pelillos" que son tan desagradables.<br />
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¡ Mirad como queda! Como no conseguiréis quitar todos, con el pela patatas o un cuchillo, intentad quitar todos.<br />
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Partirlo en trozos.<br />
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Quitar la piel y limpiar las semillas de la calabaza.<br />
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Ya sale el caldo limpio en las dos ollas.<br />
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Sacamos el tocino de papada ...<br />
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... y lo agregamos a la olla.<br />
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Cerramos la olla y dejamos unos 20 minutos.<br />
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Mientras, sacamos los garbanzos del tarro, los lavamos muy bien y escurrimos.<br />
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Pelamos las patatas, cortamos en trozos, cascando, es decir sin cortar del todo. Introducir el cuchillo y cuando vaya por la mitad del trozo, romper, de esta manera la patata pondrá el caldo más espeso. Meterlas en agua para que no ennegrezcan, mientras esperamos a usarlas.<br />
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Todo preparado. Falta el pollo que espera en la nevera.<br />
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Pasado ese tiempo, abrimos. </div>
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Incorporamos el pollo ( no se ve, porque se me olvido hacerle la foto, pero ya está dentro), las patatas...<br />
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...los puerros...<br />
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... la calabaza...<br />
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... las zanahorias...<br />
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...el apio, las habichuelas verdes...<br />
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... los garbanzos.<br />
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Mezclamos todo bien con cuidado para que no se deshaga la carne.<br />
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Cerramos la olla otra vez y dejamos unos 15 minutos.<br />
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Cuando haya pasado el tiempo, abrimos. ¡Mirad que caldo más blanco! ¿A que mereció la pena el trabajo de quitar tantas impurezas?<br />
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Sacamos los huesos y los tiramos.Se los podríais dar a vuestro perro, les encanta, yo prefiero no dárselos porque se matan vivos entre ellos .Así que ... a la basura. Sacamos con mucho cuidado las carnes y ponemos en una fuente.<br />
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El apio, puerro, trozos grandes de zanahoria, y calabaza lo ponemos en un bol y lo pasamos todo por la batidora.<br />
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Yo no lo bato mucho, pero vosotros a vuestro gusto.<br />
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Echamos este puré en la olla.<br />
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Ha cambiado el color ahora ya no es blanco es anaranjado, por la zanahoria y la calabaza .Mezclar bien.<br />
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¡Que jugoso!<br />
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¿ Qué me decís de esto? ¡Un plato estupendo para los días fresquitos que vienen ahora!<br />
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Aquí os dejo estos platos que espero que sean de vuestro agrado.<br />
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¡¡¡Espero que os guste!!!Un poquito de Nieveshttp://www.blogger.com/profile/06209108341450104609noreply@blogger.com2tag:blogger.com,1999:blog-5637379453378886963.post-86238802295069042962014-04-17T10:44:00.000+02:002014-04-17T10:44:38.708+02:00GRATINADO SABROSO DE PATATA Y CARNE PICADA Este plato no tiene mucha complicación, pero es muy sabroso y socorrido. Podemos tenerlo preparado con antelación y gratinar en el último momento, e incluso, como lo hacemos individuales, si tenemos invitados, nos ahorramos tener que estar emplatando ( que muchas veces es un engorro). Así que preparamos el día antes, gratinamos todos juntos, y servimos a la vez. Rápido, limpio y riquísimo.<br />
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Ingredientes para cuatro personas:<br />
1 kg de patatas pequeñas.<br />
1 kg de carne picada a gusto ( Yo usé mitad cerdo y pollo)<br />
2 pimientos morrones<br />
2 pimientos verdes<br />
1 cebolla grande<br />
3 dientes de ajos<br />
2 zanahorias<br />
1 trozo de calabaza<br />
un poco de tomate concentrado<br />
Un puñadito de:<br />
pasas<br />
anacardos<br />
almendras<br />
piñones<br />
1/2 cta de curry en polvo<br />
1/2 cta de cúrcuma<br />
1/2 cta de comino<br />
1/2 cta de nuez moscada<br />
1/2 cta de azúcar moreno<br />
1/2 vaso de vino Pedro Ximénez ( si no tenéis, del que más os guste)<br />
aceite de oliva virgen extra<br />
sal<br />
Para gratinar:<br />
queso rayado<br />
pan rayado<br />
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Preparación:<br />
Ponemos agua con sal en una olla, lavamos bien las patatas y las echamos dentro. Las dejamos hervir hasta que al pinchar estén tiernas.<br />
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Picamos todas las verduras,y reservamos.<br />
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Ponemos el grill del horno para que vaya calentando.En una sartén echamos las almendras y los piñones...<br />
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Cuando estén fritos sacamos y reservamos.<br />
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Echamos los pimientos verdes y las cebollas en la sartén.<br />
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Mientras se refrien , ponemos las almendras y piñones en un mortero y las machacamos.<br />
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Incorporamos lo ajos que tendremos picados...<br />
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... mezclamos bien.<br />
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Una vez machacados los piñones y las almendras, añadir los anacardos y machacar.<br />
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Al sofrito le incorporamos la zanahoria picada.<br />
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Picamos bastante las pasas.<br />
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Reservamos los frutos secos machacados.<br />
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Echamos las pasas...<br />
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... la calabaza...<br />
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... mezclamos todo muy bien.<br />
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Cuando todo está blandito, incorporamos la carne...<br />
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... sazonamos...<br />
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... echamos el curry...<br />
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... el comino...</div>
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... la nuez moscada...<br />
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... los frutos secos...<br />
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... mezclamos muy bien.<br />
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Echamos la cúrcuma.<br />
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Mezclamos .<br />
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Este es el concentrado de tomate que uso.Pero podéis usar el que queráis o incluso tomate frito<br />
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Esta es la cantidad que más o menos pongo.<br />
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Echamos los pimientos morrones.<br />
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... y el azúcar moreno( esto es solo para quitar la acidez del tomate)<br />
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El vaso de vino...<br />
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... y dejamos reducir.<br />
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Mientras que todo reduce...<br />
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...pelamos las patatas...<br />
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... y la machacamos, si no teneis un machacador, con el tenedor.<br />
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Debe quedar sin grumos.<br />
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... muy bien machacada.<br />
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En la fuente que vayamos a servir ( y apta para horno), ponemos una pequeña cantidad y aplastamos bien, hasta que todo el fondo quede cubierto.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq6VLQQSzy3cHD0hRWZTfhV6rxASg_xFFjokAZIAH3KSHB8XR_egVEpBmEziMR1xg7dkVm1SGRK3IIMw5UkM7yKh0ToxHRx39BGah1ohMQhTCzrTm_A7VYf6MvUTlIf6m7aVonzUtElWGX/s1600/DSC_0251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq6VLQQSzy3cHD0hRWZTfhV6rxASg_xFFjokAZIAH3KSHB8XR_egVEpBmEziMR1xg7dkVm1SGRK3IIMw5UkM7yKh0ToxHRx39BGah1ohMQhTCzrTm_A7VYf6MvUTlIf6m7aVonzUtElWGX/s320/DSC_0251.JPG" height="480" width="640" /></a></div>
¿ Veis? Así.<br />
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Ahora ponemos una capa de relleno.<br />
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Y igual que hicimos con la patata, cubrimos todo el fondo.<br />
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Volvemos a cubrir con la patata.<br />
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Y le damos forma ( nos podemos ayudar con los dedos, para cubrir todos los huecos y que la carne quede cubierta completamente)<br />
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Tratamos de que quede la superficie lo mas lisa posible<br />
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Espolvoreamos queso y pan rayado.<br />
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Y gratinamos unos minutos, hasta que esté dorado.<br />
¡¡Mirad que capa tan bonita!!<br />
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Adornamos con unas hojas de albahaca y servimos.<br />
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¡¡¡Espero que os guste!!!Un poquito de Nieveshttp://www.blogger.com/profile/06209108341450104609noreply@blogger.com2tag:blogger.com,1999:blog-5637379453378886963.post-69361272265233692562014-04-14T21:50:00.000+02:002014-04-15T00:19:14.235+02:00MONTADITO DE CALABACIN, JAMÓN Y QUESO.<div class="separator" style="clear: both; text-align: left;">
El calabacín es una de mis verduras preferidas.Tiene muchas cosas buenas, es sano, ligero, necesita poca cocción, puede ser ingrediente principal, guarnición ... Vamos que para mí es un comodín.</div>
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Esta manera de preparar el calabacín no es la más saludable, aunque si lo que pretendéis es que vuestros hijos coman verduras, sí es la más efectiva, ya que tiene muy poco sabor a verdura y si un delicioso sabor a queso. Además es rápida, se puede tener rebozado con antelación y freír en el momento.Sale muy jugoso.¡Es una verdadera delicia!</div>
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Ingredientes:<br />
3 o 4 calabacines (cuanto más pequeño sea mucho mejor)<br />
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200 g jamón cocido de esos que vienen ya cuadrados para sandwich<br />
200 g Queso Edam ( de bola)<br />
2 huevos grandes<br />
pan rallado<br />
sal<br />
pimienta<br />
aceite para freir<br />
Preparación:<br />
Cortamos los calabacines en rodajas de 1/2 cm más o menos ( si tenemos una mandolina, trabajo que nos ahorramos)...<br />
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... los ponemos en un bandeja de horno, salpimentamos y metemos la bandeja en el horno( que tendremos precalentado a 200º ) hasta que veamos que estén blanditos ( pero no que se deshagan).<br />
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Cortamos las lonchas de jamón cocido como en la foto.<br />
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Con el queso hacemos lo mismo que con el jamón.<br />
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Hacemos un montadíto. Metemos una lonchita de queso entre medio de dos lonchas de jamón.<br />
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Preparamos todos los montaditos.<br />
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Sacamos el calabacín del horno y dejamos que se enfrie.<br />
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Cuando ya está frío , metemos los montaditos entre medio de las lonchas de calabacin.<br />
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Montamos todos y los reservamos ( así es mas fácil a la hora de rebozar )<br />
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Se me olvido hacer la foto del rebozado, pero os lo explico no es nada difícil.<br />
Ponemos una sartén con aceite caliente, pero sin que llegue a humear. Tenemos un plato preparado con el pan rayado y otro con los huevos batidos. Pasamos el montadito de calabacin, primero por huevo y después por pan rayado ( presionando con la palma de las manos para que se adhiera bien.) Echamos pocas cantidades en la sartén, para que no se nos quemen ( se hacen muy rápidos.) Y les damos la vuelta cuando las veamos doradas<br />
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Sacamos y ponemos en papel absorbente para que suelten el exceso de aceite.<br />
Emplatamos y decoramos a gusto.<br />
¡¡¡Deliciosas!!!<br />
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¡¡¡Espero que os guste!!!Un poquito de Nieveshttp://www.blogger.com/profile/06209108341450104609noreply@blogger.com0tag:blogger.com,1999:blog-5637379453378886963.post-27788711770509294672014-04-03T23:07:00.000+02:002014-05-24T18:04:43.727+02:00TARTA DE YEMA, NATA Y TRUFA.<div class="separator" style="clear: both; text-align: center;">
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Después un parón bastante grande (y no será por no tener recetas, más bien a sido un cúmulo de acontecimientos los que me han tenido alejada del blog).<br />
Vuelvo para enseñaros una receta muy, muy dulce, que sinceramente "nos gustó mucho". La hice para el cumpleaños de mi marido ( en Febrero, así que... ¡mirad! si lleva tiempo guardada ). Como os he comentado muchas veces, en casa todos somos muy "dulceros" pero sobre todo con el chocolate, y casi todas mis tartas terminan embadurnadas con él. Esta vez quise ser más original y variar. Así que después de dar muchas vueltas, pensé en esta tarta, que tiene muy buena pinta.<br />
No podría deciros de dónde saqué la receta, porque es un revoltillo de distintos vídeos que vi en Internet. Cogí lo que más me gustó de cada receta y como siempre "tuneé". Bueno pues aquí os dejo esta estupenda tarta .<br />
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Ingredientes para el bizcocho:<br />
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<b>Para el bizcocho:</b></div>
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4 huevos grandes</div>
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200 g de azúcar</div>
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130 g de nata de montar o cocinar</div>
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110 g de aceite de girasol</div>
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200 g de harina bizcochona</div>
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2 cucharaditas de pasta de vainilla (si no tenéis,usad algún aroma que os guste, vainilla, limón...)</div>
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1 sobre de levadura</div>
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una pizca de sal</div>
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<b>Nata:</b></div>
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500 g de nata 35% MG .Bien fría.</div>
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100 g de azúcar glass</div>
unas gotas de limón<br />
una pizca de sal<br />
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<b>Trufa:</b></div>
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500 g de nata 35% de MG</div>
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150 g chocolate negro</div>
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1 cucharada de azúcar glass </div>
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<b>Almíbar:</b></div>
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200 g de agua</div>
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200 g de azúcar</div>
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Un chorro de Whisky ( o cualquier licor que os guste) </div>
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<b>Yema:</b></div>
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125 ml de agua</div>
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1/4 de zumo de limón (debéis tener cuidado porque si os pasáis, la crema estará muy ácida.)</div>
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375 g de azúcar</div>
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1 vaina de vainilla</div>
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8 yemas de huevos medianos o 6 grandes</div>
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15 g de Maicena ( harina fina de maiz)</div>
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<b>Decoración:</b></div>
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Chocolate 85% de cacao ( yo usé ese, pero no os lo recomiendo, usad si podéis Nestlé postres o cualquier chocolate de cobertura)</div>
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Almendra crocanti</div>
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Bolítas de colores</div>
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<b> </b>Preparación:</div>
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<b>En la foto de aquí abajo solo vais a ver los ingredientes del bizcocho ( se me olvidó hacer la foto a los otros ingredientes del relleno, pero en el paso a paso los vais a ver y aquí arriba os pongo bien claras las cantidades de cada cosa )</b></div>
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Preparamos primero el molde para echar la mezcla enseguida. Precalentamos el horno a 180º. Yo he usado un molde de 26 cm. Lo he forrado con papel de horno..<br />
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... unto todo bien (paredes del molde y el papel) con un poco de mantequilla.<br />
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Echamos un poco de harina...<br />
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... esparcir por todos lados muy bien, volcar el molde y dar un golpe seco para quitar el exceso de harina .<br />
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Echamos los cuatro huevos en la Thermomix...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2i9xDB4nUffdZv9uDh0pIbk7UHcRHklimZEXsQqaK91t2k4ZW_KtZq6Xg-aNyBpL7M0-MDQIk1JIxwrbKu9Vd1l8t57xgi9641RC3N2X-TAl4MKSuYanqqegokD88sFY-feetsIPr9lw_/s1600/DSC_0129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2i9xDB4nUffdZv9uDh0pIbk7UHcRHklimZEXsQqaK91t2k4ZW_KtZq6Xg-aNyBpL7M0-MDQIk1JIxwrbKu9Vd1l8t57xgi9641RC3N2X-TAl4MKSuYanqqegokD88sFY-feetsIPr9lw_/s1600/DSC_0129.JPG" height="640" width="480" /></a></div>
... y añadimos el azúcar...<br />
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...ponemos 4 min- 37º-V-4.<br />
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Cuando haya pasado los cuatro minutos debemos esperar un poco a que la temperatura baje y volvemos a poner otros 4 min a V- 4 pero ya sin temperatura.<br />
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Incorporamos el aceite...</div>
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... la nata...<br />
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... la pasta de vainilla y batir 10 seg V-4( Si tenéis posibilidad de comprar una buena pasta de vainilla, os lo recomiendo, todas esas pequeñas partículas negras que se ven en la cuchara, dan un sabor increíble)<br />
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Tamizamos la harina, la levadura y la sal...<br />
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Incorporar al vaso batir 10 seg- V-6.<br />
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Debe quedar una masa homogénea.<br />
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Echamos en el molde que tenemos preparado.</div>
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Le daremos unos golpecítos al molde contra la encimera, para quitarle las burbujas de aire que tenga.<br />
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Metemos en el horno que ya está precalentado unos 30 ó 40 min a 180º ( todo dependerá de vuestro horno)<br />
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Cuando hayan pasado 30 min, pinchad, si sale limpio el palillo lo sacáis, si no lo dejáis un poco más. Si veis que se todavía no está hecho y la parte superior se está dorando mucho, tapadlo con un poco de papel de aluminio. Cuando el palillo salga limpio, sacamos y dejamos enfriar un rato antes de desmoldar.<br />
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Desmoldamos y reservamos.<br />
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Preparamos ahora la trufa.<br />
<b>Un rato antes de empezar a hacer la tarta, meter el vaso de la Thermomix y la mariposa en la nevera, para hacer la trufa es mejor que todo esté bien frío.</b><br />
Poner la mariposa en el vaso... echar la nata y montar unos min en V- 3 ( sin dejar de mirar, porque si os pasáis tendréis mantequilla).<br />
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Cuando tenga esta consistencia, ( lo sabremos porque al volcar el vaso, la nata no cae.Tened la precaución de hacerlo encima de algún bol por si todavía no está hecha) ...<br />
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... echar en un bol y agregar la cuchara de azúcar glass, mover con movimientos envolventes y reservar en la nevera.<br />
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Ponemos el chocolate a trozos en un cazo al baño María...<br />
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... movemos hasta que veamos que todo está bien disuelto.<br />
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Cuando ya este disuelto, apartamos del fuego y dejamos templar, para poder incorporar a la nata.<br />
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Cuando el chocolate esté templado echar en la nata y con movimientos envolventes ( de abajo arriba para meter aire y no aplastar la nata)mover hasta que todo esté homogéneo.<br />
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Al principio parece una masa grumosa, pero poco a poco, se incorporará.<br />
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Hacemos la nata<br />
La voy a hacer con varillas eléctricas porque la Thermomix está caliente de hacer la trufa. Igual que hemos hecho con la thermomix, metemos las varillas y el bol un rato antes en el frigorífico.<br />
Echar la nata en el bol , echar la sal y el limón<br />
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... batir hasta que al levantar las varillas la nata no caiga, incorporar el azúcar sin dejar de batir. Reservamos.<br />
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Para el almíbar. Lavamos el vaso y ponemos todos los ingredientes dentro, 4 min- 100º- V-2. Pasamos a una jarra y dejamos enfriar .<br />
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Preparamos el montaje del bizcocho.<br />
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Partimos el bizcocho en tres capas lo más iguales posibles.<br />
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Con cuidado levantar esta primera capa y apartar.<br />
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Hacemos lo mismo con la otra.<br />
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Con esta segunda capa hay que tener <b>muchísimo más cuidado,</b> es muy fácil que se rompa.<b> </b>Si no tenéis mucha maña, utilizad una tapadera del diámetro de la tarta, para apoyar la capa ahí.<br />
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Ya tenemos las tres capas cortadas.<br />
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(Os aconsejo que montéis directamente la tarta ya en el plato que lo vayáis a presentar, esta tarta pesa mucho y al tener almíbar el bizcocho se puede partir). Con el almíbar que tenemos y una brocha, empapar bien el bizcocho.<br />
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Poner una capa de nata...<br />
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... extender bien, sin apretar, solo alisando...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiefkNTLf8qQLVZcYvczBhSvoleyiRKg6aOLFyHCLwnHTkM-6Nk7uEGRYM6j207Vp-Zo8zyiCNo5pYs9jqNaB16JTqrwt45eNUA76N5NEvhaxQ2BKH7xWaxnqwwoFoCiA-Rl5unuWxuxhtA/s1600/DSC0117+(14).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiefkNTLf8qQLVZcYvczBhSvoleyiRKg6aOLFyHCLwnHTkM-6Nk7uEGRYM6j207Vp-Zo8zyiCNo5pYs9jqNaB16JTqrwt45eNUA76N5NEvhaxQ2BKH7xWaxnqwwoFoCiA-Rl5unuWxuxhtA/s1600/DSC0117+(14).JPG" height="360" width="640" /></a></div>
...id echando más nata hasta que quede de el grosor que queréis.<br />
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Ponemos la capa central del bizcocho, centrando bien, para que esté igual que la de abajo.Apretad un poco con vuestras manos para nivelar.<br />
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Cuando ya esté bien centrada, echar el almíbar...<br />
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... y echamos la trufa, de la misma manera que hemos echado la nata.<br />
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Ponemos la capa superior del bizcocho. Y con el cuchillo de paleta, repasar los laterales hasta nivelar todo. Guardamos en la nevera, hasta que hagamos la crema de yema.<br />
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Yo os voy a enseñar como he hecho el chocolate para la decoración. Aunque luego no pude poner las letras ( metí la pata con el chocolate, me quedé sin chocolate Nestlé postre que es el que uso para eso y usé otro que os enseño más abajo, que está muy bueno, pero no endurece, así que solo pude improvisar sobre la marcha porque se me echaba el tiempo encima). Bueno espero que mis errores sirvan para aprender.</div>
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Este es el chocolate que usé, de sabor muy bueno, pero no sirve para hacer una decoración para encima de la tarta.</div>
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Partir el chocolate en trozos, meter en un bol en el microondas y poner en intervalos de 30 seg, removiendo para que no se queme.</div>
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En un papel de horno (o cualquier otro papel, dibujar o escribir lo que queráis, con un rotulador gordo).Poner encima un papel de horno y sujetad con clips u otra cosa para que no se mueva. Colocad en una bandeja o algo que luego podáis trasladar sin problema a la nevera.Haced un cono con papel de horno y rellenad con el chocolate aún caliente (no lo hagáis muy grande, solo del tamaño de vuestra mano, para que lo podáis manejar sin dificultad). Una vez relleno solo tenéis que repasar el dibujo o las letras que hayáis hecho. Cuanto más gruesa sea la linea, mejor os quedará. <br />
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Como me sobró chocolate, decidí rellenar y hacer unos bombones para decorar.</div>
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<b>Os hago un inciso aquí para enseñaros como sacar todo el provecho a una vaina de vainilla.(Ya sé que much@s ya lo sabéis, pero hay quién está empezando en la cocina o bien no lo sabe, pues esto va para ell@s).</b></div>
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Preparamos la crema de yema.</div>
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Con la parte plana del cuchillo, aplastáis la vaina, le hacéis un corte por la mitad ( a todo el largo como en la foto). Con la parte que no corta de la hoja del cuchillo, sacáis rebañando todas esas semillas que tiene la vaina dentro ( si lo hicierais con la parte que corta, destrozaríais la vaina y no podríais sacar todas las semillas)¡¡ Mirad!! Esto de la foto es lo mejor de la vainilla, donde se concentra todo el sabor. Explicado esto, sigo con la receta </div>
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Ponemos el agua en un cazo a fuego medio...</div>
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...echamos el zumo de limón ...<br />
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... el azúcar.<br />
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... la vaina de vanílla y sus semillas. Dejamos todo en el fuego hasta que arranque el hervor, y el azúcar se disuelva y se convierta en jarabe .</div>
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Mientras se hace separamos la claras de las yemas.Si no sois muy maños@s separando claras y yemas, este "utensilio" es muy útil.Pero si no tenéis, usad vuestros dedos a modo de filtro.<br />
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Las yemas las batimos...<br />
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...hasta que cojan un color blanquecíno.<br />
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Cuando ya esté bien batido, echamos...<br />
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... la Maizena encima... <br />
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...y mezclamos bien, hasta que esté todo integrado.<br />
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Es el momento de echar el jarabe de vainilla encima de la crema de huevos. <b>( No tengo foto de esté paso). </b>Esperaremos que esté un poco templado (porque si no el huevo podría cuajar por el calor), e iremos echando poco a poco en forma de hilo sin parar de batir.<br />
Antes de que se enfríe mucho (espesará), pasaremos por un colador, no muy fino, para que puedan pasar las semillas de vainilla, pero los grumos de huevo no, así tendremos una crema más fina. <br />
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Mirad la crema que queda y cómo se ven las semillas.<br />
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Echar la crema de yema encima de la tarta antes de que se enfríe. Meter en la nevera dejar enfriar.Y decorar a vuestro gusto.<br />
Como veis en esta foto, las letras de: "Felicidades" que hice de chocolate, no pude ponerla, ya os explique antes el por qué. Pero las usé para hacer una decoración ... un poco "rara". Le eché crocanti y...<br />
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... donde iban las letras puse las velas y una galletíta con la palabra "Felicidades".<br />
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Le puse los bombones...<br />
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... y unas bolitas de chocolate.<br />
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Aquí os dejo el corte de la tarta, para que la veáis como quedo.<br />
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Mirad como se ve las semillas de vainilla.<br />
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De verdad os animo a hacer esta tarta, incluso podéis hacer magdalenas y cubrirlas con esta crema de yema.¡¡Está ... de muerte!!!<br />
¡¡¡Espero que os guste!!!Un poquito de Nieveshttp://www.blogger.com/profile/06209108341450104609noreply@blogger.com0tag:blogger.com,1999:blog-5637379453378886963.post-26498893376859061482014-02-06T21:46:00.003+01:002014-02-06T21:47:13.203+01:00LAGRIMAS DE POLLO CON CHAMPIÑONES<div class="separator" style="clear: both; text-align: left;">
Bueno pues hace ya casi un mes que no publico nada y no será porque no tengo recetas, ¡madre mía! en borradores tengo montones de recetas para subir, pero es que... no he estado muy inspirada y el 2014, no ha empezado muy bien para mi. Aunque aquí estoy otra vez, para poner mas recetas de esas que sé que os gustan, porque son fáciles, sabrosas y rápidas de hacer.</div>
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Esta receta es muy sencilla, pero tiene mucho exito. La verdad es que es raro la persona a la que no le guste el pollo empanado ( salvo, a los que no les hace gracia el pollo, que sería el caso de mi hermana Mari Carmen ). Y los champiñones... ¡Cómo me gustan! Y lo bueno es que, no engordan ( bueno en realidad, nada engorda, salvo yo jajaja ¡Señor que cruz!)</div>
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Pero bueno es un receta que si tenéis champiñones y pollo se hace en un momento. Yo lo voy a hacer con pollo, pero podéis usar cerdo, pavo...</div>
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¡¡Que bueno ese pollo doradíto!!</div>
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Y estos champiñones tan jugosos.<br />
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INGREDIENTES:<br />
<b>Para la pechuga</b>:<br />
1 kg de pechuga de pollo en filetes gordítos<br />
2 huevos<br />
1 limón<br />
pan rayado<br />
ajo molido<br />
perejíl picado<br />
harina de garbanzo<br />
sal<br />
<b>Para los champiñones:</b><br />
1/2 kg de champiñones frescos ( si no tenéis frescos, pues de lata)<br />
sal en escama ( podéis usar la normal)<br />
perejil ( yo use seco, porque no me quedaba fresco, pero si tenéis el fresco, mejor)<br />
pimienta a gusto.<br />
<b>Perdonar, se me olvido hacer la foto de los ingredientes, así que voy directa a las fotos de la preparación.</b><br />
<b> </b>Preparación:<br />
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En una sarten grande (porque los champiñones, aunque luego se quedan en nada, ocupan mucho volumen cuando los echas ) poner un poco de aceite.<br />
Pelar y picar los ajos...<br />
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... echar a la sarten y dorarlos, a fuego no muy fuerte.</div>
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Cortar a rodajas los champiñones e incorporar...<br />
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... mezclar bien ...<br />
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Yo le voy a echar esta sal ( a mi me gusta más) pero podéis echar sal común...<br />
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... espolvorear por encima...<br />
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... incorporar también el perejil.<br />
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Mezclar bien y constantemente, para que todo se impregne bien .<br />
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Como comprobaréis bajan un montón, daros cuenta que tienen mucha agua...<br />
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...echamos un poco de pimienta...<br />
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...tapamos y dejamos reducir a fuego lento ( moviendo de vez en cuando.) Mientras hacemos el pollo.<br />
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Para marinar el pollo, cogemos un bol y echamos el zumo de un limón, sal, ajo molido y perejil.<br />
Cortamos el pollo en tiras pequeñas ( yo uso los solomillos del pollo, son mas jugosos y blandítos), y lo introducimos en el marinado de limón. Lo dejamos un par de horas en la nevera para que coja sabor. El color del pollo cuando lo sacáis de la nevera no es muy bonito ( es mas, la carne está " reblanquía" que dicen en mi tierra jajaja ), pero no preocuparos, es por el limón .<br />
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Preparamos un bol con un poco de harina de garbanzo ( la harina de garbanzo me gusta porque da un tono dorado muy bonito a las frituras, pero si no tenéis usad harina normal de trigo), otro con pan rallado y otro con los huevos batidos.<br />
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Ponemos una sarten con aceite para freír las lagrimas. Escurrimos y rebozamos primero en harina, después en huevo y por último en pan rallado.<br />
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Una vez fritas, ponemos en papel absorbente para que escurra.<br />
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Y emplatamos. Aquí en primer plano los champiñones.<br />
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Y en esta las lagrimas en primer plano<br />
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¡¡¡Mirad que pinta mas buena!!!<br />
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¡¡¡ Espero que os guste!!!Un poquito de Nieveshttp://www.blogger.com/profile/06209108341450104609noreply@blogger.com0tag:blogger.com,1999:blog-5637379453378886963.post-60015409834977522842013-12-09T23:01:00.001+01:002016-11-27T22:52:11.267+01:00EL FAMOSO ROSCÓN DE REYES DE MI AMIGA PRADO CON THERMOMIX¡Ay! Tengo yo a mi amiga Prado que se ha hecho famosa porque su roscón es ... ¡¡deliciosoooo!! Ademas si se hace en Thermomix no es muy complicado, eso sí, lleva su tiempo de levado. Yo lo hice el año pasado y encanto, incluso hubo quien me dijo que le gustaba mas que los de pastelerías.Y que decir que no tiene nada, pero nada que ver con los de supermercados. Decir que esta tanda de roscones ha tenido "sus migas". Os puedo contar, que a las dos y pico de la mañana estaba muerta de risa por Whatsapp con mis amigas Prado ( la propietaria de la receta) y Asun. Era surrealista lo que dieron de sí los roscones. Y todo por el dichoso agujero del roscón, vamos ni el agujero de la capa de ozono ha dado tanto de que hablar. Pero vamos que nos lo pasamos bomba. Bueno aquí os dejo la receta.Pero antes de nada dar las gracias a mí amiga Prado Camacho por haber compartido esta deliciosa receta con todos nosotros.<br />
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INGREDIENTES PARA 2 ROSCONES GRANDES O 3 MEDIANOS:</div>
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230 g de azúcar</div>
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240 g de leche<br />
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100 g de aceite de girasol<br />
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70 g de levadura fresca de panadería.( Yo he usado 4 sobres de levadura seca de panadería Maizena)<br />
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3 huevos<br />
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la piel de una naranja y un limón ( sin nada de blanco, porque amarga)<br />
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50 g de agua de azahar<br />
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800 de harina de fuerza ( el paquete tiene 750 g , echar hasta llegar a 800 g)<br />
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fruta escarchada <br />
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azúcar humedecida<br />
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PREPARACIÓN:<br />
Echamos el azúcar ...<br />
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... pulverizamos 20 seg a V_ 10<br />
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... echamos la rayadura de cítricos...</div>
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... junto al azúcar pulverizado y...<br />
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... mezclamos 10 seg a V_ 10 ...<br />
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... bajar los restos que queden en las paredes...<br />
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...Echamos la leche ...<br />
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... calentamos a 37º, 4 min, V-1 ...<br />
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... volvemos a bajar los posibles restos...<br />
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... incorporamos los sobres de levadura .<br />
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Esta levadura dice que no hay que echarla ni en caliente ni en frío, pero la temperatura a la que está la leche es tibia, se puede echar sin problemas.<br />
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Agregamos los huevos...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxyR_xr6WMtZDdpeS7uvjIkAFRTQOJfdLUj7DtdMtL2xkUovh79ohYdBb2L1EB8iPPBp9avpuIh3y4NAvnA_A4rSdpSHZc670YlcWJ0kwJAVBVtyvlA4sZypaigN5Xx1GcBNjeMAVEs63n/s1600/DSC_0053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxyR_xr6WMtZDdpeS7uvjIkAFRTQOJfdLUj7DtdMtL2xkUovh79ohYdBb2L1EB8iPPBp9avpuIh3y4NAvnA_A4rSdpSHZc670YlcWJ0kwJAVBVtyvlA4sZypaigN5Xx1GcBNjeMAVEs63n/s640/DSC_0053.JPG" width="640" /></a></div>
...el aceite ...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpxcInYK9y4_CrlIOVHDzx-gJjQVlyylTtjtOtwUkyQmWoUlIDFjeXUwYri27ZrqFggAUIwJ3EfhSnri7tKrK1Kg0-LVx3z1LtcoMo2IClIPjeCTDo9HTcuvFYGhNq_fIni2JazNLfD1hd/s1600/DSC_0054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpxcInYK9y4_CrlIOVHDzx-gJjQVlyylTtjtOtwUkyQmWoUlIDFjeXUwYri27ZrqFggAUIwJ3EfhSnri7tKrK1Kg0-LVx3z1LtcoMo2IClIPjeCTDo9HTcuvFYGhNq_fIni2JazNLfD1hd/s640/DSC_0054.JPG" width="640" /></a></div>
... el agua de azahar ...<br />
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... batimos 10 seg V- 4.<br />
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Añadir la mitad de la harina ....<br />
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... batir 15 seg a V_ 6 ...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh34D32ASWaCIt-UfvmF5JdEMXsxxGrKyNChyCzzu9GAoHVbjxT9VJNv8dZwK6LHjCkJtFy4ZQ2R1Upoth33THD9ix9LJrMDvecMAvOUnypEXVoSBF-ubW41iRaJEPoUETdMgyhEGYbiLU9/s1600/DSC_0059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh34D32ASWaCIt-UfvmF5JdEMXsxxGrKyNChyCzzu9GAoHVbjxT9VJNv8dZwK6LHjCkJtFy4ZQ2R1Upoth33THD9ix9LJrMDvecMAvOUnypEXVoSBF-ubW41iRaJEPoUETdMgyhEGYbiLU9/s640/DSC_0059.JPG" width="640" /></a></div>
... incorporamos el resto de la harina ...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQmhzTMP4AjIs4-yw9IO_dgti0bbW7OU1NUS5mlP0TnFr-cmGMcEeb_TFHDwueU7KeZ-VkLyAyDvzJE3qDamdOmzbZqMhpRWDRDGo7RXenJuZynqb9bhnlqumoOwhydzYE6t5PhyphenhyphenBhpH7D/s1600/DSC_0062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQmhzTMP4AjIs4-yw9IO_dgti0bbW7OU1NUS5mlP0TnFr-cmGMcEeb_TFHDwueU7KeZ-VkLyAyDvzJE3qDamdOmzbZqMhpRWDRDGo7RXenJuZynqb9bhnlqumoOwhydzYE6t5PhyphenhyphenBhpH7D/s640/DSC_0062.JPG" width="640" /></a></div>
... mezclamos 3 min a V- espiga.<br />
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Dejar que leve ( suba la masa) en el vaso hasta que salga por el bocal. Todo depende del calor que haya, si veis que tarda mucho, podéis tapar con un trapo de cocina ( para que cuando suba no manche) y tapáis con alguna manta. También podéis poner cerca de un radiador o encender el horno y ponerlo en una silla cerca de la puerta.<br />
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Aquí ya ha subido.<br />
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Bajar con la espátula ...<br />
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... amasar 1 min en V- espiga.<br />
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Sacar y dividir en dos o tres porciones. Pesamos la masa ...<br />
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... y la dividimos según los roscones que vayamos a hacer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0fpN-N4L3-HO7_B8H22wEVm63VxUs1nljPxAGClmGKCA3AZjo373JIyNZrORWbPiDTkp3sy_0lmHDYs_gJxtvf4Osip6FI5QpiKwSdbeTogDD93Ja5Oz6jnm_xMhLXmgFoCcsb1a3Hqwd/s1600/DSC_0080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0fpN-N4L3-HO7_B8H22wEVm63VxUs1nljPxAGClmGKCA3AZjo373JIyNZrORWbPiDTkp3sy_0lmHDYs_gJxtvf4Osip6FI5QpiKwSdbeTogDD93Ja5Oz6jnm_xMhLXmgFoCcsb1a3Hqwd/s640/DSC_0080.JPG" width="640" /></a></div>
... yo voy a hacer 3 roscones.Preparar tres papeles de hornos...<br />
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... los untamos de aceite...<br />
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... untarse las manos con aceite tambien ...<br />
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... hacer tres bolas y ponerlas sobre el papel de horno ...<br />
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... hacer un boquete en el centro con los dedos ...<br />
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... estirando hasta conseguir un boquete grande ...<br />
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... siempre sin perder la forma redonda.<br />
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El tamaño del agujero central que yo os aconsejo es el del tamaño de una lata de ( algo de 1 kg), yo utilice un bote de tomate.Ya que luego al subir en el horno se cierra el centro.<br />
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Pintamos con huevo batido y dejamos que doble su volumen.<br />
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<b>Bueno es el momento de haceros una "pequeña aclaración" algunas fotos son del año pasado, por eso aparentemente los roscones no son parecidos. Lo he hecho así mas que nada por coger las mejores fotos para poder explicar lo mejor posible. Así que hecha la aclaración continuo.</b><br />
¿ Veis? Cuando dobla el volumen el agujero se cierra. Así que ya sabéis, cuanto mas grande mejor.<br />
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<b>Precalentar el horno a 180º.</b><br />
Ahora que ha levado adornar como queramos. Cortamos en trocitos la fruta escarchada y la ponemos por encima del roscón alternando colores, en un cuenco echamos un poco de azúcar ...<br />
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... y echamos unas gotas de agua ( solo unas gotas) , para humedecer el azúcar.<br />
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Y echamos a puñadíto por todo el roscón como en la foto.<br />
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Así debe de quedar.<br />
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Yo también puse pepitas de chocolate, porque en mi casa la fruta escarchada no gusta a todo el mundo, y el chocolate nos encanta, (ya sé, para los puristas esto es un sacrilegio, pero como yo digo, cada uno hace y come lo que quiere "en su casa"), así que el mío es algo... original, pero el sabor es el mismo.<br />
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Así queda.<br />
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Los metemos en el horno unos 12 o 15 min ( controlando que no se quemen por arriba. Pinchad, para ver si estén hechos.Y.. ¡¡¡ VOILÁ !!!!<br />
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Otro más morenito.<br />
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Para el relleno podéis poner, trufa, nata, crema pastelera... Lo que más os guste.Yo los he rellenado de nata. <br />
INGREDIENTES PARA EL RELLENO DE NATA:<br />
500 g de nata 35% MG ( materia grasa).Bien fría.<br />
100 g de azúcar glass<br />
<br />
PREPARACIÓN:<br />
La voy a hacer con varillas eléctricas. Meter las varillas y el bol un rato antes en el frigorífico.<br />
Echar la nata en el bol.<br />
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... batir hasta que al levantar las varillas la nata no caiga, incorporar el azúcar sin dejar de batir.<br />
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Abrimos por la mitad ...<br />
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... extendemos muy bien por todo el rosco ...<br />
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... echando una capa gruesa.<br />
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... tapamos.<br />
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Presentamos en un plato bonito o con blonda.<br />
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De cerca.<br />
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Por dentro. Blandíto, jugoso, sabroso... ¡¡¡Deliciosooo!!!<br />
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Si le ponéis una capa gruesa de nata, mirad que aspecto.<br />
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¡ Espero que os guste ! ¡Ah! ¡¡¡¡FELICES FIESTAS !!!!</div>
Un poquito de Nieveshttp://www.blogger.com/profile/06209108341450104609noreply@blogger.com10tag:blogger.com,1999:blog-5637379453378886963.post-61061008917318764872013-11-06T20:50:00.004+01:002013-11-06T20:51:38.387+01:00PECHUGA DE POLLO A LAS 7 ESPECIASEsta pechuga de pollo tiene un sabor muy particular, algo exótico y un poco dulzón. A nosotros nos ha encantado, ese toque con las especias lo hace diferente y muy apetecible. Puede que no a todos os gusten estos ingredientes, pero os aseguro que está muy bueno. <br />
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INGREDIENTES:<br />
1 pechuga de pollo sin hueso cortada a trozos<br />
1/2 bolsa de menestra congelada<br />
1 cebolleta<br />
1 zanahoria<br />
1 cucharadita de cúrcuma<br />
1/2 cucharadita de comino<br />
1/2 " de pimienta<br />
1/2 " de jengíbre<br />
1/2 " de canela en polvo<br />
1/2 " de hierbabuena<br />
un puñado de almendras<br />
" " de pasas corinto<br />
1/2 vaso de vino dulce<br />
1 cacito de caldo de pollo<br />
perejil a gusto<br />
6 dientes de ajos asados ( si no tenéis poner frescos)<br />
aceite de oliva virgen extra<br />
sal<br />
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La pechuga en trozos regulares.<br />
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PREPARACIÓN:<br />
En una olla poner aceite que cubra el fondo...<br />
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...echar los trozos de pollo cuando el aceite esté caliente y espolvorear con las especias :cúrcuma, comino, pimienta, perejíl , jengibre y canela, mezclar bien ( la hierbabuena se la ponemos al final, para que conserve mas el aroma), veréis el color que cogen.<br />
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Dorarlas...<br />
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... cuando lo estén por todos lados, sacar y reservar.<br />
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En el fondo de la olla quedarán restos pegados, no importa eso es lo que le da su sabor y luego se despegará solo.<br />
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<span id="goog_2135238005"></span>Cortamos la cebolleta en trozos pequeños ...<br />
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... en la misma olla donde hemos dorado el pollo echarlas .<br />
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Cogemos un puñado de almendras ...<br />
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... las incorporamos junto a las cebolletas .<br />
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La zanahoria ...<br />
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... la cortamos en rodajas, la agregamos también .<br />
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Los ajos asados ( yo los hago cuando voy a asar pimientos o algo en el horno y los guardo en un bote con aceite,pero si no tenéis usad frescos y lo cortáis a rodajítas) ... </div>
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...le quitamos la piel ...<br />
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... cuando ya están sin piel juntad y ...<br />
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... aplastar con la parte plana del cuchillo ...<br />
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... lo incorporamos a sofrito .<br />
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¿ Veis como el fondo ya no tiene nada pegado? Pero mirad que color dorado mas bonito.<br />
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Volved a incorporar el pollo ...<br />
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... removed bien .<br />
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Las pasas ...<br />
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... las incorporamos junto a ...<br />
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...el vino ...<br />
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... y dejamos reducir para que se evapore el alcohol.<br />
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Agregamos el cacito de caldo de pollo ...<br />
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... deshacer removiendo.<br />
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Echamos la hierbabuena, movemos...<br />
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... cuando ha reducido el vino ... ( la foto no es muy buena, perdón)<br />
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... llenamos la olla de agua hasta la mitad mas o menos. Enjuagamos y escurrimos la menestra...<br />
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... y la agregamos.<br />
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Añadimos un poco de sal.<br />
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Tapamos y dejamos el tiempo suficiente para que se ablande la menestra ( no os digo el tiempo 1º porque se me olvido calcularlo, 2º porque cada paquete de menestra tiene su tiempo, y 3º porque a cada uno nos gustan las verduras de una manera: o bien blandas o mas enteras, así que a vuestro gusto)<br />
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Cuando las verduras estén a vuestro gusto, quitad la tapadera y poner a fuego fuerte, vigilando y sin parar de remover, hasta que el caldo reduzca a vuestro gusto.<br />
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¡¡¡ Mirad que pintaaa!!! Aquí se pueden ver casi todos los ingredientes.<br />
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Los trozos de pollo super sujosos y el olor que hay en toda la casa es ... ¡Indescriptible!<br />
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Está diciendo ¡¡Cómeme!!<br />
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Ese aroma exótico que te transporta a oriente, y ese sabor dulzón y picante.<br />
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¡Espero que os guste !Un poquito de Nieveshttp://www.blogger.com/profile/06209108341450104609noreply@blogger.com14tag:blogger.com,1999:blog-5637379453378886963.post-61585494247727956742013-11-05T04:08:00.000+01:002013-11-05T04:08:17.925+01:00CUPCAKE DE CREMA DE ALMENDRA CON BUTTERCREAM<div class="separator" style="clear: both; text-align: center;">
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He hecho muchísimas veces magdalenas, pero cupcake nunca.Cuál es la diferencia, pues la decoración. Los cupcake son los primos pijos de las magdalenas.Yo la verdad es que no tengo mucho arte con la manga pastelera, aunque en mi defensa debo decir, que la habré usado un par de veces. Me encanta cuando veo la gente hacer cosas tan bonitas con una simple manga y unas boquillas. Pues bien como toda buena principiante, esta vez cometí un grave error ( mas adelante os lo cuento). De ahí que la decoración no sea ... no encuentro la palabra adecuada ( jajaja o no la quiero encontrar ) Bueno... pelillos a la mar. Pero aunque el aspecto no sea de 10, os aseguro que el sabor es increíble. Son jugosas, cremosas, realmente deliciosas.Hacedlas y ya me contáis. Pero me lo contáis ¡eh!, que me hace mucha ilusión cuando me dejáis mensajes.<br />
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INGREDIENTES:<br />
200 g de azúcar<br />
200 g de harina bizcochona<br />
1 cucharada de levadura<br />
1 pizca de sal<br />
3 huevos<br />
120 g leche<br />
100 g de mantequilla a temperatura ambiente<br />
3 cucharadas de crema de almendra ( yo usé almendrina)<br />
colorante en gel azul y rojo<br />
1 tableta de chocolate blanco<br />
Para la buttercream ( crema de mantequilla );<br />
150 g de mantequilla que no esté demasiado blanda<br />
100 g de chocolate Nestle postre<br />
200 g de azúcar glass<br />
Para la decoración:<br />
fideos de colores<br />
almendra crocanti<br />
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PREPARACIÓN:<br />
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Ponemos el horno a calentar a 180º . Pesamos la harina ...<br />
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... le agregamos una cucharada de levadura ...<br />
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... y una pizca de sal. Reservamos<br />
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Echamos en un bol la mantequilla a temperatura ambiente ...<br />
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... batimos hasta que este bien deshecha ...<br />
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... echamos el azúcar...<br />
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...batimos hasta que los dos ingredientes estén integrados...<br />
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... entonces echamos los huevos de uno en uno sin parar de batir...<br />
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... incorporamos la leche...<br />
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... y las cucharadas de crema de almendra ...<br />
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La harina que tenemos reservada se tamiza ...<br />
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... la vamos incorporando a la masa poco a poco ...<br />
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... mezclamos con una lengua de silicona... <br />
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... hasta que todo esté homogéneo.<br />
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Dividimos la masa en dos partes.A una le echamos unas gotas de colorante azul , mezclamos bien ...<br />
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... a la otra le echamos unas gotas del rojo y mezclamos.<br />
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Tenemos preparadas unas capsulas de papel para magdalenas...<br />
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... rellenamos la mitad de un color y la otra mitad de otro, solo hasta la mitad .<br />
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Cuando ya estén todas rellenas ...<br />
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... vamos introduciendo en el centro trocitos de chocolate blanco (los puse como en la foto, pero se me fueron para abajo y se pegaron en el papel, así que os aconsejaría que lo dejarais caer encima de la masa, ya se introducirá el trozo solo al subir la masa).<br />
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Cuando todos los cupcake tienen su trozo de chocolate...<br />
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... introducimos en el horno que ya está precalentado unos 18 o 20 min, pinchando cuando han pasado 17 min y si sale limpio el palillo, lo sacáis, si no lo dejáis un poco más.<br />
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Me sobró un poco de masa y rellené un molde de oso.<br />
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La foto no ha salido muy bien, pero para que veáis como suben en el horno.<br />
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Cuando ha pasado el tiempo los sacamos y los dejamos en una rejilla para que enfríen.<br />
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Mirad que esponjosas se ven,<br />
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Aquí junto al oso.<br />
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¡Que mono! Digo... que oso!! jajaja<br />
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Momento de hacer la buttercream de chocolate : El chocolate...<br />
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...lo derretimos al baño María...<br />
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Cuando esté derretido, lo dejamos enfriar y hacemos la crema de mantequilla.<br />
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Echamos la mantequilla en un bol ...<br />
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... batimos muy bien ...<br />
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...agregamos el azúcar glass y seguimos batiendo ...<br />
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... hasta que quede una pasta como en la foto.<br />
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Cuando ya la tenemos toda así, le echamos el chocolate que ya estará templado ....<br />
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... y mezclamos bien hasta tener todo homogéneo.<br />
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Cogemos un Cupcake y con una lengua o espátula lo cubrimos bien de buttercream de manera que quede al ras de la capsula de magdalena.<br />
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Cubrimos alisando.<br />
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Cuando tengamos todos cubiertos: <b>¡OJO! LOS QUE NO ESTÉIS ACOSTUMBRADOS A USAR BOQUILLAS ¡¡Yo, metí bien la pata!!</b><br />
<b>1º colocáis la boquilla dentro de la manga y luego rellenáis . </b><br />
Pues bien, ( YO, no es que me equivocara ¡eh!, es que soy así de original jejeje). Primero la rellene y luego... ¿Cómo narices metía la boquilla? Pues muy sencillo , NO LA PUDE PONER, corte la punta de la manga he hice lo que buenamente pude. Me hubiera dado de tortas jajaja. En fin todos los problemas fueran eso. Claro que... la decoración no salió como yo quería .<br />
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Aquí os dejo algunas de las decoraciones que les hice. Teniendo en cuenta que lo hice sin boquilla... ¡tened un poco de compasión! Este lleva fideos de colores.<br />
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Almendra crocanti.<br />
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Otra "decoración".<br />
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Dejé un poco de buttercream sin echar chocolate y cubrí este con ella.<br />
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Desde arriba.<br />
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Una vista aérea.<br />
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Bueno espero que no hayáis sido muy críticos.<br />
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¡Espero que os guste!</div>
Un poquito de Nieveshttp://www.blogger.com/profile/06209108341450104609noreply@blogger.com0tag:blogger.com,1999:blog-5637379453378886963.post-87183423503681800492013-11-04T19:02:00.000+01:002013-11-04T19:59:19.530+01:00FALSA PIZZA CABALLÍTA Hoy voy a abrir una etiqueta nueva: " Económico" . Sois much@s los que me habéis dicho que por qué no hacía recetas buenas, pero de bajo presupuesto. He pensado en esta receta para empezar. La verdad es que la idea principal no era por ser económica si no por ser rápida ( que también es muy importante), pero viendo los ingredientes que utilicé, me acordé de lo que me habíais pedido .<br />
Un día hablando con mi hermana Mª Carmen me dijo : ¿ Tú has hecho alguna vez Pizza sin masa? Y claro, dije que no. La verdad es que ha dado muy buen resultado, a mi me ha encantado y a mi familia también. Lo bueno es, que podéis usar los ingredientes que queráis, aprovechar cosas que tengáis por la nevera o la despensa, resto de embutidos, encurtidos ... bueno más o menos lo que utilizáis para la Pizza, pero sin tener que hacer la masa. Así que esta receta se la voy a dedicar a ella.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMKoV7-OzG9LXvKgQpG8c6Ys62caD6gIFm1XQzToX9gi37vP4NtKfqws5EojwHEcRzNF9hFkxRWWTAzpZFHiXoYglBPBwBbdD6qKiAQz-NpuLyuedPKIfAwHUwhiNfXYxyMr4bdVNlDqS7/s1600/DSC_0030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMKoV7-OzG9LXvKgQpG8c6Ys62caD6gIFm1XQzToX9gi37vP4NtKfqws5EojwHEcRzNF9hFkxRWWTAzpZFHiXoYglBPBwBbdD6qKiAQz-NpuLyuedPKIfAwHUwhiNfXYxyMr4bdVNlDqS7/s640/DSC_0030.JPG" width="640" /></a></div>
INGREDIENTES:<br />
6 u 8 patatas<br />
1 paquete de Bacón<br />
1 " de salchichas Frakfurt<br />
2 tomates<br />
2 huevo duros<br />
tomate frito<br />
queso para gratinar<br />
aceite de oliva virgen extra<br />
romero<br />
orégano<br />
sal<br />
mantequilla<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjv1saV8Wlr-WXvhgrdNcT3u07iDwymiAqxrLzc-OdnDRLj99C4zBWLxifCgYCLMqojuPdRgxp4nzZJkzp7NW-RAOXYzio2tHXw8vrpcNeHEhsDVrxf5EDTxjmumeu8NyLwVO1jqMVwagq/s1600/DSC_0037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjv1saV8Wlr-WXvhgrdNcT3u07iDwymiAqxrLzc-OdnDRLj99C4zBWLxifCgYCLMqojuPdRgxp4nzZJkzp7NW-RAOXYzio2tHXw8vrpcNeHEhsDVrxf5EDTxjmumeu8NyLwVO1jqMVwagq/s640/DSC_0037.JPG" width="640" /></a></div>
PREPARACIÓN:<br />
Precalentamos el horno a 220º.<br />
Ponemos aceite en una sartén para freír o en una freidora y calentamos. Pelamos las patatas, las lavamos, partimos en cuatro trozos y la cortamos en rodajas ( como en la foto)...<br />
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... cuando estén todas cortadas, las ponemos en un escurridor las enjuagamos bien y escurrimos.<br />
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Como el aceite ya está caliente, empezamos a freírlas, en varias tandas ( para que no se cuezan al estar muy juntas unas a otras)...<br />
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... las sacamos y colocamos sobre papel absorbente para que escurran el exceso de aceite. Espolvoreamos por encima sal y romero.<br />
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Lavamos los tomates y lo cortamos a rodajas , reservamos.<br />
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En una bandeja para horno echamos un poco de aceite y lo extendemos bien por toda la bandeja...<br />
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... echamos las patatas y pimienta por encima.<br />
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... extendemos las patatas bien por toda la bandeja ( yo no le eché, pero quedaría mejor si le echarais queso encima a las patatas, harán de pegamento y serán mas solidas a la hora de cortar la ..."falsa Pizza" ) ...<br />
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... colocamos las rodajas de tomate encima...<br />
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... cortamos el bacón en trozos ...<br />
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... agregamos encima de los tomates...<br />
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... le echamos tomate frito por encima ...<br />
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... espolvoreamos con bastante queso ...<br />
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... cortamos unos trocitos de mantequilla ...<br />
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... lo ponemos por encima ...<br />
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Metemos en el horno que ya está caliente y dejamos hasta que veamos fundido y dorado el queso.<br />
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Cortamos las salchichas en rodajas ...<br />
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... las freímos en el mismo sitio que las patatas y escurrimos en papel absorbente.<br />
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El huevo duro...<br />
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... lo rayamos .<br />
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Una vez dorado el queso, sacamos la bandeja del horno...<br />
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... y echamos por encima las salchichas ...<br />
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... y los huevos .<br />
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Le echamos un poco de orégano por encima y... ¡¡Mirad que pinta tan estupenda!!<br />
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¡¡Que sabrosa !!<br />
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Desde otra perspectiva.<br />
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¡¡¡Que buenaaaaa!!!<br />
<span id="goog_85340775"></span><br />
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¡¡¡Espero que os guste !!!Un poquito de Nieveshttp://www.blogger.com/profile/06209108341450104609noreply@blogger.com4tag:blogger.com,1999:blog-5637379453378886963.post-85921553587804264982013-11-03T19:47:00.000+01:002013-11-03T19:47:24.291+01:00CHULETAS DE CERDO AL CURRY<div class="separator" style="clear: both; text-align: center;">
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Estas chuletas son super sencillas, pero no por ello dejan de estar buenísimas. Se preparan en un momento y con la guarnición que os apetezca, yo freí un par de huevos y un poco de ensalada de pimientos asados ( pinchad y os saldrá como los hice, pero aquí no les eché atún ) aparté <a href="http://unpoquitodenieves.blogspot.com.es/2013/10/ensalada-de-pimientos-asados-con-atun.html" target="_blank">http://unpoquitodenieves.blogspot.com.es/2013/10/ensalada-de-pimientos-asados-con-atun.html</a><br />
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INGREDIENTES:<br />
8 chuletas de lomo de cerdo<br />
curry en polvo<br />
ajo seco en polvo<br />
8 dientes de ajo<br />
semillas de amapola<br />
aceite de oliva virgen extra<br />
sal en escama<br />
un chorríto de limón<br />
Guarnición:<br />
4 huevos<br />
2 pimientos asados<br />
1 cebolleta grande.<br />
Chuleta de cerdo<br />
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Sal en escama.<br />
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PREPARACIÓN: <br />
En una tabla o fuente espolvoreamos sal en escama...<br />
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... hacemos lo mismo con el curry...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj24Zh9hyphenhyphenHjCmyAKJEXcZ9_ieLSs23AxIT5ecNYBldT0GS3k40EPXWB7TPnXJ9iNcRBgP_6d3aqgJJDpy0YFRr6a0V94uvCvUcLLR9n2hyphenhyphenkLxXbuE6-rLoPXKnVB9aUWA4vyde6nliodS6G/s1600/DSC_0145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj24Zh9hyphenhyphenHjCmyAKJEXcZ9_ieLSs23AxIT5ecNYBldT0GS3k40EPXWB7TPnXJ9iNcRBgP_6d3aqgJJDpy0YFRr6a0V94uvCvUcLLR9n2hyphenhyphenkLxXbuE6-rLoPXKnVB9aUWA4vyde6nliodS6G/s640/DSC_0145.JPG" width="640" /></a></div>
... ajo en polvo y ...<br />
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...semillas de amapola.<br />
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Ponemos una sartén en el fuego, cuando esté caliente echamos el aceite que cubra un poco el fondo y los dientes de ajo sin pelar...<br />
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... a los que les hemos hecho un corte transversal ( a lo largo ) pero sin llegar al final...<br />
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... cuando lo veamos dorados, los sacamos y reservamos.<br />
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A las chuletas les hemos hecho cortes por los dos lados como en las fotos.<br />
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En la tabla en la que hemos echado las especias...<br />
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... colocamos las chuletas y apretamos para que se impregnen bien por todos lados...<br />
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... les damos la vuelta y hacemos lo mismo por el otro lado.<br />
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Repetiremos la operación con todas las chuletas.<br />
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Echamos en la sartén ( que está bien caliente) las freímos bien ...<br />
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... cuando hayan pasado unos minutos, les damos la vuelta y las freímos por el otro lado.<br />
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Cuando se haya dorado por los dos lados, le echamos un chorro de limón y los ajos que tenemos reservados. Sacamos y reservamos.<br />
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Freímos los huevos.<br />
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Y emplatamos. Ponemos las chuletas, los huevos y en el centro la ensalada.<br />
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Mirad lo jugosa que se ve y como se ven las semillas de amapola.<br />
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¡¡¡Espero que os guste !!!Un poquito de Nieveshttp://www.blogger.com/profile/06209108341450104609noreply@blogger.com4tag:blogger.com,1999:blog-5637379453378886963.post-79124495093896938352013-11-01T19:23:00.000+01:002014-04-06T01:05:14.383+02:00TARTA DE TRUFA Parece que fue ayer uno de los días mas importantes de mi vida, la llegada al mundo de la princesa de mi casa ( la reina soy yo claro, jajaja) mi hija Paola, (y ya han pasado 17 años) ¡Dios mío que vieja me hacen ! Es una niña cariñosa, responsable, risueña, noble (aunque con carácter), guapa .... que os podría decir yo, si es unos de mis dos tesoros. Pues bien, me pidió esta tarta que ya la he hecho otras veces y aquí está.<br />
La verdad es que este año me pilló el toro, me surgió algo muy importante y esa mañana no pude preparar la tarta como lo suelo hacer todos los años. Tuve que preparar todo después de comer y el cumple era a las 7, así que perdonar, porque no me acordé de hacer la foto de los ingredientes, algunos pasos tampoco, no pude hacer la decoración que quería, en fin ... que voy a intentar explicar todo lo mejor posible. Gracias a Dios todo salió estupendamente y ella se lo paso genial, que era lo principal.<br />
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<b> INGREDIENTES:</b></div>
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<b>Para el bizcocho:</b></div>
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4 huevos grandes</div>
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200 g de azúcar</div>
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130 g de nata de montar o cocinar</div>
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110 g de aceite de girasol</div>
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200 g de harina bizcochona</div>
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2 cucharaditas de aroma de vainilla</div>
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1 sobre de levadura</div>
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una pizca de sal</div>
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<b>Almíbar:</b></div>
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200 g de agua</div>
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200 g de azúcar</div>
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un chorro de vino dulce</div>
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<b>Trufa:</b></div>
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500 g de nata 35% de MG</div>
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150 g chocolate negro</div>
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1 cucharada de azúcar glass </div>
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<b>Ganache:</b></div>
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200 g nata de montar</div>
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200 g chocolate negro</div>
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<b>PREPARACIÓN:</b></div>
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Yo lo voy a hacer en Thermomix, pero podéis hacerlo en cualquier robot de cocina, o si os apetece trabajar los músculos, hacerla con varillas manuales.</div>
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<b>Un rato antes de empezar a hacer la tarta, meter el vaso de la Thermomix y la mariposa en la nevera, para hacer la trufa es mejor que todo esté bien frío.</b></div>
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Precalentar el horno a 180º.</div>
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Para hacer la trufa:</div>
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Poner la mariposa en el vaso, echar la nata y montar unos min en V- 3 ( sin dejar de mirar, porque si os pasáis tendréis mantequilla).</div>
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</div>
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Cuando tenga esta consistencia, ( lo sabremos porque al volcar el vaso, la nata no cae.Tened la precaución de hacerlo encima de algún bol por si todavía no está hecha), echar en un bol y agregar la cuchara de azúcar glass, mover con movimientos envolventes y reservar en la nevera.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3R3jqDaK8nW-qIZdkC4pbm1wgRzAvyTLTgTuG2Lu8HgcTAG9T1UpHmdIi8b9T4L-8K2Yyra0ZXKbnu40EjaauKtU_gR4y19vg6gE4nuovImJst5IHrIrQsHcZ0S2l33m8eSRo98T3iDKs/s1600/DSC_0037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3R3jqDaK8nW-qIZdkC4pbm1wgRzAvyTLTgTuG2Lu8HgcTAG9T1UpHmdIi8b9T4L-8K2Yyra0ZXKbnu40EjaauKtU_gR4y19vg6gE4nuovImJst5IHrIrQsHcZ0S2l33m8eSRo98T3iDKs/s640/DSC_0037.JPG" height="480" width="640" /></a></div>
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Ponemos el chocolate a trozos en un cazo al baño María...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiksiUD307Y18O5MVACJDvgeIVhXjOb5vMwX6hkuAr8SOIk-Xuavd4rI0WrUu6qZQ535RS0tosnQ-7mwKKP2G6QYVZDDUxgXS3vDuu8CWtcwMjwauqQ6YWy55WBjCwAHRq9OuTInLfYID1k/s1600/DSC_0057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiksiUD307Y18O5MVACJDvgeIVhXjOb5vMwX6hkuAr8SOIk-Xuavd4rI0WrUu6qZQ535RS0tosnQ-7mwKKP2G6QYVZDDUxgXS3vDuu8CWtcwMjwauqQ6YWy55WBjCwAHRq9OuTInLfYID1k/s640/DSC_0057.JPG" height="480" width="640" /></a></div>
... movemos hasta que veamos que todo está bien disuelto.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisYqVEvZiWmqhjWACcExdlTY5B6sOLUuzC7GYJTr31JddETt-YCRnI_251XJs9PilEkCCbUWen2ycCoHXbfW_zxXI7jkPZ9Jjf_eKKV1fSgu1YM7vEZor9hWGqnk6rRHRxQ9AiLp1yTBE8/s1600/DSC_0058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisYqVEvZiWmqhjWACcExdlTY5B6sOLUuzC7GYJTr31JddETt-YCRnI_251XJs9PilEkCCbUWen2ycCoHXbfW_zxXI7jkPZ9Jjf_eKKV1fSgu1YM7vEZor9hWGqnk6rRHRxQ9AiLp1yTBE8/s640/DSC_0058.JPG" height="480" width="640" /></a></div>
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Cuando ya este disuelto, apartamos del fuego y dejamos templar, para poder incorporar a la nata.</div>
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Echar la nata encima del chocolate para no aplastarla mucho y con movimientos envolventes mezclar y reservar en la nevera hasta la hora de montar la tarta.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7KCfAhMpQMCFg6lF917rSPYm7D0bZZtU9vHQRx6AnItke3pYCvT2T4pYG-e8VK-bUPGioLg1GKdHB1gWuCOkDhlCY1fQVqch3_YmUcEgjtBoC_JcjGjRosyL-0IpSAqSAp5m4AXzL-lzG/s1600/DSC_0063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7KCfAhMpQMCFg6lF917rSPYm7D0bZZtU9vHQRx6AnItke3pYCvT2T4pYG-e8VK-bUPGioLg1GKdHB1gWuCOkDhlCY1fQVqch3_YmUcEgjtBoC_JcjGjRosyL-0IpSAqSAp5m4AXzL-lzG/s640/DSC_0063.JPG" height="480" width="640" /></a></div>
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Para el almíbar. Lavamos el vaso y ponemos todos los ingredientes dentro, 4 min- 100º- V-2. Pasamos a una jarra y dejamos enfriar .</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2dt7qmWuhd1ZBYxGCtyzq3VCDNqcdr8v0E8uEREuCxxciQla3ZsUjCElV2cDZd65HKoaqwNXWNgNVt-IclFycVYzQRJT5QgEFs7PQL4qget-ReEL43d5C84LfQfSMsWf_MWn_HY3oGxsW/s1600/DSC_0054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2dt7qmWuhd1ZBYxGCtyzq3VCDNqcdr8v0E8uEREuCxxciQla3ZsUjCElV2cDZd65HKoaqwNXWNgNVt-IclFycVYzQRJT5QgEFs7PQL4qget-ReEL43d5C84LfQfSMsWf_MWn_HY3oGxsW/s640/DSC_0054.JPG" height="480" width="640" /></a></div>
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Sin lavar el vaso y echamos en la Thermomix los huevos para hacer el bizcocho...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYG-Qb1FK_-x8YqVuq0X-4sZdZRC9DxYWk4z-b9navv2qw6qIZljgt2VaMt45gi4jThI2F0prHNqTvPzeBmZJgPj99qYulDVsIlJHVAgLT7vEkMGFsLtTzQo4_Wp_1aeChMMb7NblzAPZd/s1600/DSC_0040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYG-Qb1FK_-x8YqVuq0X-4sZdZRC9DxYWk4z-b9navv2qw6qIZljgt2VaMt45gi4jThI2F0prHNqTvPzeBmZJgPj99qYulDVsIlJHVAgLT7vEkMGFsLtTzQo4_Wp_1aeChMMb7NblzAPZd/s640/DSC_0040.JPG" height="480" width="640" /></a></div>
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... y el azúcar para blanquear...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqo_z6xsgNiSmZCXTyKn5qKBpqRBb9PWjlPeVPgxQW-hcCmMET_hZQChvLBqjZ6YLoDpWaywntVy7RZIE_gUvQrrsMfsJpYEW0REr9NnCafKYhLyMZtgdSDGJrnbMgquKd3dzxI1MVXhzf/s1600/DSC_0042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqo_z6xsgNiSmZCXTyKn5qKBpqRBb9PWjlPeVPgxQW-hcCmMET_hZQChvLBqjZ6YLoDpWaywntVy7RZIE_gUvQrrsMfsJpYEW0REr9NnCafKYhLyMZtgdSDGJrnbMgquKd3dzxI1MVXhzf/s640/DSC_0042.JPG" height="480" width="640" /></a></div>
...ponemos 4 min- 37º-V-4.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge_UlTYovtJJZjCBCc2rGYAhaiBSu0U7QZRYjTaEYncF9IFJHv7FE17yv4v_GORyq6LRu6p4lm_E5AGXWnwqQVaqOWmG2eVsvqjlI-iWxxMEYa8pIdLMpWC0A3hoge_XdV0if6TfJ-r-XB/s1600/DSC_0043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge_UlTYovtJJZjCBCc2rGYAhaiBSu0U7QZRYjTaEYncF9IFJHv7FE17yv4v_GORyq6LRu6p4lm_E5AGXWnwqQVaqOWmG2eVsvqjlI-iWxxMEYa8pIdLMpWC0A3hoge_XdV0if6TfJ-r-XB/s640/DSC_0043.JPG" height="480" width="640" /></a></div>
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Cuando haya pasado los cuatro minutos debemos esperar un poco a que la temperatura baje y volvemos a poner otros 4 min a V- 4 pero ya sin temperatura.</div>
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Incorporamos el aceite...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxYsE_iGrB5i3gP7XetzqT24SNfe3e9v6wy-IgsOLDUeIK93rZWKufEAhWmsOi8aoc2ONYZK8BzE95lvoFxPmb2hpJLeeWmxLr0jfa3PPD7y7kPeb4qbGeQmf_XFTcmSLOOwG5GpmBuNin/s1600/DSC_0236.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxYsE_iGrB5i3gP7XetzqT24SNfe3e9v6wy-IgsOLDUeIK93rZWKufEAhWmsOi8aoc2ONYZK8BzE95lvoFxPmb2hpJLeeWmxLr0jfa3PPD7y7kPeb4qbGeQmf_XFTcmSLOOwG5GpmBuNin/s640/DSC_0236.JPG" height="480" width="640" /></a></div>
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... la nata... </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZzKGGh2-TGmz8siZxDrUxndeErGo-dFIPsx3_CueZsCucFXxO2dMIxc4h21BHK_nmrrghN1S2iIduioQulP9PWlgQDo0M6Y-8xQIquFMUG9nhAyIlcV9CTWHVbIjkeAhIaUjhKBqH4u_X/s1600/DSC_0158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZzKGGh2-TGmz8siZxDrUxndeErGo-dFIPsx3_CueZsCucFXxO2dMIxc4h21BHK_nmrrghN1S2iIduioQulP9PWlgQDo0M6Y-8xQIquFMUG9nhAyIlcV9CTWHVbIjkeAhIaUjhKBqH4u_X/s640/DSC_0158.JPG" height="480" width="640" /></a></div>
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... el aroma de vainilla y batir 10 seg V-4.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQBqsgLcoyvZgO4CZfl8_r4u0_ZN3oDy36nPmL-eHpGfjY_opeF0bsIM9ooEzydCcnmiqmU9QEdwAh6lOLRu-yAyQsudkBOoxCPQbyF3t-E9QWEnmPAqAsmrGpIv5HLBrl8_KPxOM2mO5z/s1600/DSC_0043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQBqsgLcoyvZgO4CZfl8_r4u0_ZN3oDy36nPmL-eHpGfjY_opeF0bsIM9ooEzydCcnmiqmU9QEdwAh6lOLRu-yAyQsudkBOoxCPQbyF3t-E9QWEnmPAqAsmrGpIv5HLBrl8_KPxOM2mO5z/s640/DSC_0043.JPG" height="480" width="640" /></a></div>
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Tamizamos la harina, la levadura...</div>
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... y la sal.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaX-3ZCqUglrrM00-uODr7tAsJpOUIzTSpYxNsiGEOfSsoGzehcxn4xhRjWObVkErazIcm2GrQXGTfXK7K_NQN6hDLUJSF98HL9uUdMREOhVhIO9dO68Od8rTWPnrO8l-BNaA8x_elvU-x/s1600/DSC_0235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaX-3ZCqUglrrM00-uODr7tAsJpOUIzTSpYxNsiGEOfSsoGzehcxn4xhRjWObVkErazIcm2GrQXGTfXK7K_NQN6hDLUJSF98HL9uUdMREOhVhIO9dO68Od8rTWPnrO8l-BNaA8x_elvU-x/s640/DSC_0235.JPG" height="480" width="640" /></a></div>
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Incorporar al vaso batir 10 seg- V-6. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHvvJzLhNfzy6b-hoohNI7L9tWlEpLgdJbYPhvjmpTfRxZAveuFxieLemVNSUNVR0elLns6pB8XXo_raeqG5_Edju1HdCrLvPwkBnYwJdY3mGBq_DcuaGpAoyiC7EWa0ZIGS76sDTJmZL1/s1600/Foto1275.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHvvJzLhNfzy6b-hoohNI7L9tWlEpLgdJbYPhvjmpTfRxZAveuFxieLemVNSUNVR0elLns6pB8XXo_raeqG5_Edju1HdCrLvPwkBnYwJdY3mGBq_DcuaGpAoyiC7EWa0ZIGS76sDTJmZL1/s640/Foto1275.jpg" height="640" width="480" /></a></div>
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Debe quedar una masa homogénea.</div>
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El molde que vayamos a usar ( yo he usado uno rectangular de 38 cm x 25 cm, pero podéis usar uno de 26 cm ) debemos untarlo con aceite bien por todos lados, después echaremos un poco de harina y moveremos el molde para que la harina quede bien por todos lados. Daremos la vuelta al molde y pegaremos unos golpes para que salga el exceso de harina.</div>
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Echar la masa dentro.</div>
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Le daremos unos golpecítos al molde contra la encimera, para quitarle las burbujas de aire que tenga.<br />
Metemos en el horno que ya está precalentado unos 20 min a 180º.<br />
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Cuando hayan pasado 18 min, pinchar, si sale limpio el palillo lo sacáis, si no lo dejáis un par de minutos más. Sacamos y dejamos enfriar un rato antes de desmoldar. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHdbpQQDKlC__ZNqOELa6MWm1vpKioW-zVBASlkF7ROp3MfKTKFz3Z4PZ2ydwIRUdvG7tMJJp0BQFoGMLRxtypcHwYDd87gM2ftwvXrTf2rkST1NdHaz7cGrERWWN7fJrex7IjnktGrI_Y/s1600/Z-3+%25285%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHdbpQQDKlC__ZNqOELa6MWm1vpKioW-zVBASlkF7ROp3MfKTKFz3Z4PZ2ydwIRUdvG7tMJJp0BQFoGMLRxtypcHwYDd87gM2ftwvXrTf2rkST1NdHaz7cGrERWWN7fJrex7IjnktGrI_Y/s640/Z-3+%25285%2529.jpg" height="640" width="480" /></a></div>
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Ahora haremos el ganache. Lavamos el vaso, echamos el chocolate y la nata ponemos 4 min-50º-V -2.</div>
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(En este paso se me olvidó hacer la foto) </div>
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Bueno pues ya tenemos todo hecho solo queda montar la tarta.</div>
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En primer lugar cortaremos el bizcocho por la mitad con un cuchillo de sierra, tened preparado algo del tamaño del bizcocho para apoyar la parte superior ( yo utilice la tapa de la paella) despacio tratando de ir mirando para no desnivelar mucho, no tengáis prisa.</div>
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<b>Bueno en este paso deciros que esta tarta la he hecho varias veces y como en esta ocasión no he podido hacer todos los pasos a paso, voy a ir eligiendo las fotos que mejor estén de varias recetas, así que si veis que la bandeja dónde está el bizcocho no es la misma... es porque es de otro día. ¡Mil perdones !</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ZaOCX4udtMSUfHa2tApIg0V0YVU4ZiXjmGEhp4c4Mcr4N2M31W4Tczsn-HhnG_CAZ8e1S8nHlHYz1Hvgj2PpAy7zJbNZh_LRHEtxFjJ5wH2McbasB9x1ubcJSFW8Oh84HElja_wjrxhf/s1600/Z-3+(7)+retocada.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ZaOCX4udtMSUfHa2tApIg0V0YVU4ZiXjmGEhp4c4Mcr4N2M31W4Tczsn-HhnG_CAZ8e1S8nHlHYz1Hvgj2PpAy7zJbNZh_LRHEtxFjJ5wH2McbasB9x1ubcJSFW8Oh84HElja_wjrxhf/s640/Z-3+(7)+retocada.jpg" height="264" width="640" /></a></div>
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Es el momento de apoyar el bizcocho en la bandeja dónde lo vayáis a poner. Si vais a poner alguna blonda, podéis colocar antes de poner el bizcocho encima, servilletas alrededor, (así la blonda no se manchará) eso sí, tendréis que ser mañosos luego para sacar sin manchar.</div>
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Yo como el bizcocho era demasiado grande, la primera vez que lo hice lo dejé en el mismo molde ( con mucho cuidado a la hora de cortar, para no tocar la base y arañarla). También con un poco de "picardia" para que nadie supiese que estaba en el mismo molde. La necesidad agudiza el ingenio, que dicen por aquí.</div>
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Con un pincel vamos extendiendo el almíbar por toda la base del bizcocho.</div>
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Cuando tenemos toda la base bien empapada, es el momento de untar la trufa.</div>
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La extendemos bien por todo el bizcocho, dejándola lo mas lisa e igualada posible.</div>
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Ponemos con cuidado la parte superior encima.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrMeaxkkG-TgLT0WErVNNSU0DZWerTtAe4d3-aFix-Da9XMhYFqb41G65svubJhPHqFYF3rjQVKqUKJD_FFkIJkPY0Y5rd6ioCGg-Hp9XqBkCUU38eV-FDJpqEq7alJUQpHPpdXRwMhoXq/s1600/Z-3+(14).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrMeaxkkG-TgLT0WErVNNSU0DZWerTtAe4d3-aFix-Da9XMhYFqb41G65svubJhPHqFYF3rjQVKqUKJD_FFkIJkPY0Y5rd6ioCGg-Hp9XqBkCUU38eV-FDJpqEq7alJUQpHPpdXRwMhoXq/s640/Z-3+(14).jpg" height="480" width="640" /></a></div>
Si viéramos que el bizcocho no tiene todos los lados asimétricos ( iguales), los recortaremos un poco.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhjuYES_tvinz64veDxDh1LL8GVPoqXmv8lGJVGbPu3BH-ltRqpIxHiNMvBla8ebim2vFrC3kKHp-mRv3I7OehmhXEODNBjGXvUdpJXquu9rMxYn3FTmfXhyphenhyphenXRjKtIZZSXODFOgdRJ5M_z/s1600/DSC_0067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhjuYES_tvinz64veDxDh1LL8GVPoqXmv8lGJVGbPu3BH-ltRqpIxHiNMvBla8ebim2vFrC3kKHp-mRv3I7OehmhXEODNBjGXvUdpJXquu9rMxYn3FTmfXhyphenhyphenXRjKtIZZSXODFOgdRJ5M_z/s640/DSC_0067.JPG" height="480" width="640" /></a></div>
Volvemos a repetir la operación del almíbar con la parte superior del bizcocho.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHIEi2c331O65f60JnGGyHne_6y15uPXYmrA4uK1Is-wYA9wToJnGguyzUeXnLjkNNPlfTCHpwYU-xpeauL1Ls9kB_dq-ddXGNQn_-nBc0dMGW07oZTkgEleZIkzmtKkKBUkfeIH2yTpnj/s1600/DSC_0069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHIEi2c331O65f60JnGGyHne_6y15uPXYmrA4uK1Is-wYA9wToJnGguyzUeXnLjkNNPlfTCHpwYU-xpeauL1Ls9kB_dq-ddXGNQn_-nBc0dMGW07oZTkgEleZIkzmtKkKBUkfeIH2yTpnj/s640/DSC_0069.JPG" height="480" width="640" /></a></div>
Ahora que todo está bien empapado de almíbar, es el momento de echar el Ganache. Lo echaremos con un cucharon por encima poco a poco, y nos ayudaremos con un cuchillo plano para extenderlo. Echaremos una primera capa fina y pasados unos minutos, las segunda.Dejaremos un rato en la nevera, antes de decorar.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfLhiISe1g3GgcCtQ5tWTiiCgyCkYhdxKFJz-e0kegXlMHT_0OhOihdq4mOK2oTKFaCTB07oAFI_EFvU7iekMvbj1uScFc5sgMe9CQ7pgqF_0N1d7QLjTjwoJe1-YbjibCquJuddT1l2eH/s1600/Z-3+(15)recortada.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfLhiISe1g3GgcCtQ5tWTiiCgyCkYhdxKFJz-e0kegXlMHT_0OhOihdq4mOK2oTKFaCTB07oAFI_EFvU7iekMvbj1uScFc5sgMe9CQ7pgqF_0N1d7QLjTjwoJe1-YbjibCquJuddT1l2eH/s640/Z-3+(15)recortada.jpg" height="352" width="640" /></a></div>
Yo hice para mi hija esta decoración.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwz4ngWuqNhXNt5NkOb8hW4T3v_CpZT0K-MWZdnLfd6DKbHLzRTGYJQoUNmX3BzVZ-6c4Yng_uHkMH8MWf2MOUgFaq_jCiHkaRGreQ7QrleD8MpWsEyh6NCyQ8sgxZVLmGvPnhVFrg_Jb3/s1600/ARECORTADA_0074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwz4ngWuqNhXNt5NkOb8hW4T3v_CpZT0K-MWZdnLfd6DKbHLzRTGYJQoUNmX3BzVZ-6c4Yng_uHkMH8MWf2MOUgFaq_jCiHkaRGreQ7QrleD8MpWsEyh6NCyQ8sgxZVLmGvPnhVFrg_Jb3/s640/ARECORTADA_0074.jpg" height="320" width="640" /></a></div>
Y para mi hijo ésta.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuP5ZlBAyT2Su1VM__TsE-Qtg83-fRsckAEWufltyaD3XnrZxRsCYDh0lgF48iKuNrHYPmzINcg7rQs0n7Slhdwyu9nd0dQTW3JWWOzUxF18WZAlN-THQuc6YTlFrfD16-bgWS7Y2nis6a/s1600/Z-3+(23).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuP5ZlBAyT2Su1VM__TsE-Qtg83-fRsckAEWufltyaD3XnrZxRsCYDh0lgF48iKuNrHYPmzINcg7rQs0n7Slhdwyu9nd0dQTW3JWWOzUxF18WZAlN-THQuc6YTlFrfD16-bgWS7Y2nis6a/s640/Z-3+(23).jpg" height="392" width="640" /></a></div>
Las dos estaban igual de buenas y hechas con muchísimo cariño. Eso sí, la de mi hijo la pude hacer con tranquilidad y se nota un poco más " mona " la decoración.Ya se sabe eso de ... las prisas nunca son buenas. Este es el interior.<br />
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Este es el corte de la de mi hijo, para que veáis que es igual.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Zh_dD9Hx2rbGHL2lo3nwfwCwnwCpQGgKPm9kNTWsQdT71g8G7sr2sNsBy7Y7XzzmKGI91OsTCeKDDn4AwwFx3mOp3NoIj0_rL9wN-nXg1tLO_RZULSniNcH2xnIs_5ACN7EvEHPmBrEK/s1600/Z-1+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Zh_dD9Hx2rbGHL2lo3nwfwCwnwCpQGgKPm9kNTWsQdT71g8G7sr2sNsBy7Y7XzzmKGI91OsTCeKDDn4AwwFx3mOp3NoIj0_rL9wN-nXg1tLO_RZULSniNcH2xnIs_5ACN7EvEHPmBrEK/s640/Z-1+(3).JPG" height="480" width="640" /></a></div>
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Aquí podéis ver el trozo cortado.<br />
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Desde otra perspectiva.<br />
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¡Espero que os guste !<br />
<br />
Aquí os dejo la tarta que hizo:<b> Isa Qe Más Quieres</b>. Espero que nos cuente si le gustó. Muchas gracias Isa.<br />
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Esta receta es de : <a href="http://www.juanideanasevilla.com/2012/08/pastelitos-de-trufa.html" target="_blank">http://www.juanideanasevilla.com/2012/08/pastelitos-de-trufa.html</a>Un poquito de Nieveshttp://www.blogger.com/profile/06209108341450104609noreply@blogger.com0tag:blogger.com,1999:blog-5637379453378886963.post-89358309835930926072013-10-23T02:57:00.000+02:002013-10-23T02:57:01.478+02:00BIZCOCHITOS "EXPLOSIÓN DE CHOCOLATE "El chocolate es mi perdición. Me da igual si es blanco, negro, con leche, en batidos, pasteles, en frutas... La lista sería interminable, no lo puedo remediar, es algo que puede conmigo. Os podría contar que de pequeña, me salían unas ronchas horrorosas en las piernas (tenía alergia) y mi madre la pobre no me dejaba comerlo, pero mi padre tenía una tienda de ultramarinos ( de esas antiguas que tenían de todo).Y encima, la tienda y mi casa estaban unidas, así que ... mi madre por mucho que me controlaba ( bueno a mi y a mis hermanas, que esas también hacían de las suyas jajajaja) pues la pobre mujer, no me podía controlar las 24 h del día. Aún recuerdo cuando mi padre cerraba la tienda y yo aprovechaba para "robar" mi chocolate. Como recuerdo esas tabletas de chocolate Maruja con almendras, mis paisanos sí saben del chocolate que hablo. Pues me daba unos atracones que no veas, y claro luego por las noches me volvía loca rascándome mis pobres piernas. Mis hermanas se metían conmigo y me decían "sarnosa" y a mi... me daba un coraje. Esa noche pagaba mi condena rascándome, pero ...al día siguiente volvía a delinquir. El caso es que con los años, ya no me salen ronchas, me salen ...kilos jajaja, casi si hay que elegir, preferiría rascarme .<br />
Estos son unos bizcochítos que ...¡quitan el sentío!<br />
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INGREDIENTES:<br />
115 g de mantequilla a temperatura ambiente<br />
150 g de chocolate negro a trozos<br />
180 g de " " " pequeños<br />
100 g de chocolate blanco a trozos pequeños<br />
325 g de harina Bizcochona ( con levadura) si no tenéis echar en vez una cucharada de levadura un sobre<br />
1 cucharadita de levadura química<br />
1 cucharadíta de bicarbonato<br />
1/2 cucharadíta de sal<br />
2 cucharadas soperas de aroma de vainilla<br />
125 g azúcar moreno<br />
2 huevos grandes<br />
180 g de leche<br />
1 cucharadíta de zumo de limón<br />
azúcar glas para decorar<br />
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PREPARACIÓN:<br />
Precalentamos el horno a 180º. Echamos aceite y un poco de harina ( yo solo le puse aceite, se me olvido la harina ) en los moldes que vayamos a usar. O si preferimos preparamos capsulas de magdalenas.<br />
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Mezclamos la leche con el zumo y dejamos reposar hasta que vayamos a usarla.<br />
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Ponemos un cazo con agua ( para el baño María) encima ponemos otro cazo mas pequeño y echamos los 150 g de chocolate a trozos...<br />
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... la mantequilla ...<br />
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... movemos muy bien...<br />
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... hasta que todo esté homogéneo.Reservamos hasta que temple.<br />
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Troceamos el chocolate blanco...<br />
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... y el negro ( será lo que echemos como tropezones).<br />
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Tamizamos la harina, la levadura, el bicarbonato y la sal . Reservamos.<br />
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Echamos el chocolate que hemos derretido en el bol...<br />
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... y el azúcar...<br />
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... lo mezclamos .<br />
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Echamos los huevos, sin parar de mezclar...<br />
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...cuando todo este bien mezclado...<br />
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... incorporamos la leche...<br />
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...el aroma de vainilla...<br />
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...y la harina poco a poco, sin batir mucho, solo tratando de integrarla en la masa. En este paso yo ya no utilizo la batidora eléctrica, prefiero hacerlo con una lengua de silicóna. Porque la harina cuanto menos se amase mejor, si no el bizcocho sale duro, solo la mezclaremos hasta incorporarla a la masa.<br />
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Cuando ya está todo bien homogéneo y sin grumos, es el momento de agregar los trozos de chocolates y mezclar bien .<br />
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Yo he usado varios moldes, pero...<br />
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... "NUNCA" os olvidéis de echar aceite y enharinar ( a mi se me olvido la harina, un fallo de principiantes, pero no se puede estar en varias cosas a la vez, ya he aprendido la lección ). Porque en estos moldes de aquí abajo, que tienen tantos huecos, me costo "sudores y lagrimas" desmoldar sin que se quedara algo pegado. Al final lo conseguí, pero murieron algunos en el intento jajajaja. Eso sí, no tiré NADA.<br />
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Llenar solo un poco más de la mitad.<br />
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Meter en el horno que ya tenemos precalentado unos 25 min mas o menos. A los 20 min, pinchad y si sale limpio el palillo sacad. Dejad reposar fuera unos 10 minutos y volcad en una rejilla durante un rato.<br />
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Desmoldar con cuidádo. Podéis espolvorear con azúcar glas.<br />
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¿Quién le pondría pegas a comerse uno?<br />
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Y... con una decoración tan simple, lo apetitosos que se ven.<br />
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A este se le quiere escapar el chocolate jajaja<br />
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¡¡¡ Mirad que aspecto !!!<br />
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Por dentro como se ven los trozos de chocolate.<br />
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Aquí le pegué un "bocao", que conste que me sacrifique por vosotros, para que pudierais ver el interior. ¡Anda que no soy "güena ni ná ! jajajaja<br />
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Pues animaros a hacerlos y veréis ese sabor a chocolate puro, puro, puro, puro...¡vamos ese sabor que me vuelve majara, más de lo que estoy !<br />
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¡Espero que os guste!<br />
Esta receta es de :<a href="http://www.objetivocupcake.com/2013/03/muffins-de-chocolate.html" target="_blank">http://www.objetivocupcake.com/2013/03/muffins-de-chocolate.html</a>Un poquito de Nieveshttp://www.blogger.com/profile/06209108341450104609noreply@blogger.com6tag:blogger.com,1999:blog-5637379453378886963.post-46446824649129154332013-10-16T00:28:00.000+02:002013-10-16T01:55:29.420+02:00SOLOMILLO DE CERDO A LA HORTELANA<div class="separator" style="clear: both; text-align: center;">
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Este solomillo lo voy a hacer en olla exprés por rapidez, pero podemos hacerlo en una olla normal, solo debemos dejarlo más tiempo. Saldrá igual de bueno.<br />
Siempre he pensado que los aparatos, utensilios de cocinas, ollas rápidas y demás que tenemos hoy, SOLO nos facilitan el trabajo, y nos ahorran tiempo ( que tal y como está la vida, es lo que mas vale y menos cuesta.) Pero que en realidad nuestras madres y abuelas, sin tanta "parafernalia" hacían recetas estupendas. Eso sí que tiene mérito, aprendían las recetas de madres a hijas o de familiares. Y también habría personas autodidactas como las que hay hoy en día , que equivocándose una y otra vez han dejado un legado de maravillosas recetas. Por eso, nunca dejéis de hacer una receta porque no tengáis tal o cual "chisme", usad vuestra imaginación e improvisad.<br />
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INGREDIENTES:<br />
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2 solomillos de cerdo<br />
2 zanahorias<br />
1 pimiento rojo<br />
1 pimiento amarillo<br />
1 cebolla grande<br />
3 dientes de ajos<br />
brócoli<br />
1 puñado de guisantes ( yo usé congelados)<br />
1 lata de setas surtidas ( podéis usar champiñones)<br />
1 vaso de vino tinto( yo usé un Rioja)<br />
1 cacíto de caldo de carne<br />
1 poco de pimienta<br />
1 cucharadita de romero<br />
1 " " laurel molido<br />
1 " " nuez moscada<br />
1 " " hierbas provenzales<br />
aceite de oliva virgen extra<br />
sal<br />
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PREPARACIÓN:<br />
En la olla exprés calentar un poco de aceite que cubra el fondo...<br />
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... echar el pimiento rojo y el amarillo...<br />
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...agregar el ajo ...<br />
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... echar la cebolleta sofreír todo muy bien.<br />
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Cuando todo este hecho, echar la carne troceada ...<br />
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... mezclar muy bien.<br />
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Cuando la carne esté dorada añadimos las especias , la pimienta...<br />
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... el romero...<br />
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... el laurel ...<br />
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... la nuez moscada...<br />
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...las hierbas provenzales ...<br />
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...el cacíto de carne...<br />
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... el vaso de vino , mezclar muy bien y dejar reducir.<br />
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Cuando haya reducido, echar las zanahorias...<br />
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... los champiñones ...<br />
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... el brécol y los guisantes...<br />
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... cubrir de agua ( hasta que todo esté cubierto.)<br />
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Cerrar la olla exprés ( la mía es la rápida y he dejado la carne unos 20 minutos). Pero vosotros debéis conocer vuestra olla y es preferible poner menos tiempo, siempre podremos dejar luego mas).<br />
¡¡¡Mirad que pinta tan estupenda!!!<br />
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Aquí más cerca para que veáis los ingredientes mejor.<br />
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¡¡¡Espero que os guste !!!Un poquito de Nieveshttp://www.blogger.com/profile/06209108341450104609noreply@blogger.com4tag:blogger.com,1999:blog-5637379453378886963.post-6723235153439101822013-10-15T01:41:00.000+02:002013-10-15T01:41:00.583+02:00 PASTA DE CASTELLANE AL ARCOIRISMuchas personas me preguntan porque pongo esos nombres a las recetas jajaja. Son los nombre originales de cada tipo de pasta. Hago muchas clases, la pasta... es pasta. Varia la forma, el color, el grosor o tamaño, e incluso dicen que el sabor, pero para mi, todas saben igual (incluso las que dicen de sepia, de esto o de los otro). Creo que el auténtico sabor lo da el resto de ingredientes que utilizamos, bien sea rellenos o acompañamientos. Por eso me gusta variar .<br />
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INGREDIENTES:<br />
250 g de pasta Castellane<br />
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1 pimiento verde<br />
1 cebolleta grande<br />
1 zanahoria<br />
4 pimientos del piquíllo ( si no tenéis poned morrones )<br />
un puñado de aceitunas negras ( a gusto)<br />
" " de nueces de Macadamia<br />
salchichón de pavo curado a taquítos ( yo lo compro en Mercadona)<br />
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jamón serrano a taquítos<br />
maíz dulce cocido<br />
una cucharada de romero<br />
" " " albahaca<br />
dos cucharadas de curry<br />
una cucharada de ajo molido<br />
1 vaso de vino blanco<br />
1 cacíto de carne<br />
aceite<br />
sal<br />
queso para gratinar (yo uso Parmesano y mezcla de 3 quesos)<br />
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PREPARACIÓN:<br />
Encendemos el grill del horno para que vaya calentando.<br />
Ponemos agua con sal y aceite a calentar...<br />
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...cuando comience a hervir, echar la pasta y dejarla el tiempo que os diga el fabricante.<br />
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Cuando haya pasado el tiempo que os ponen ...<br />
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... escurrir y reservar.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpdOMRsLVTPL9cNfQe_AdVDrTD8JpQsjYaXs4ZRQhenxKP4nLdfDUh1OHcG5aZybzizgaBzsKZeXWSvj0ToRsc2WObRvw1OaJBkWUmHtQhNbiQFde49HEuHGHDlxWfAbf-R4AobAfBy6kw/s1600/DSC_0065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpdOMRsLVTPL9cNfQe_AdVDrTD8JpQsjYaXs4ZRQhenxKP4nLdfDUh1OHcG5aZybzizgaBzsKZeXWSvj0ToRsc2WObRvw1OaJBkWUmHtQhNbiQFde49HEuHGHDlxWfAbf-R4AobAfBy6kw/s640/DSC_0065.JPG" width="640" /></a><br />
En una sartén grande ( yo lo hago en mi Wok) echar aceite, calentar...<br />
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... echamos el pimiento en trozos pequeños, rehogamos ...<br />
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... agregamos la cebolleta que hemos cortado en trozos muy pequeños, echamos un poco de sal para que suden ...<br />
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... incorporamos la zanahoria cortada igual que las otras verduras...<br />
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... echamos el salchichón y el jamón.<br />
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Mezclamos muy bien.<br />
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Las nueces de Macadamia ...<br />
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...las aplastamos un poco con una espátula o el revés de una cuchara, para sacar el aceite y así todo su sabor...<br />
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... nos costará menos trabajo machacar. Ponemos en un mortero. Echamos un poco de romero...<br />
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...ajo en polvo...<br />
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... albahaca...<br />
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... machacamos todo muy bien...<br />
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...echamos encima del sofrito y mezclamos muy bien.<br />
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El chorizo y el jamón ya han cambiado de color a uno mas pálido, ya habrán soltado todo su sabor , es el momento de...<br />
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... echar el vino...<br />
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...mezclar todo muy bien.<br />
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Ahora añadimos las aceitunas...<br />
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... el maíz ...<br />
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... los pimientos del piquíllo ...<br />
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... el cacíto de carne ...<br />
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... el curry ...<br />
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... removemos todo muy bien. Bajamos el fuego hasta que el vino reduzca ( no del todo, para poder mojar un poco la pasta para que coja el sabor de todo.)<br />
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Cuando ha reducido, echar la pasta dentro y durante unos minutos mezclar.<br />
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Sacamos en platos individuales o fuentes y espolvoreamos con queso rayado.<br />
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Metemos en el horno hasta que veamos que el queso este fundido y dorado.<br />
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Picamos unas hojas de albahaca y espolvoreamos por encima. Adornamos con varias hojítas. ¡Listo !<br />
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¡¡Espero que os guste!!Un poquito de Nieveshttp://www.blogger.com/profile/06209108341450104609noreply@blogger.com11tag:blogger.com,1999:blog-5637379453378886963.post-82614909170868720462013-10-13T17:07:00.000+02:002013-10-14T14:48:13.768+02:00BOCATA DE PINCHOS DE POLLO AL CURRYSi hay algo rápido de hacer ( si ya tenemos aliñados los pinchos, ¡claro!) que siempre me hace triunfar y que todos los que lo prueban dicen que está ¡¡¡buenísimooooo!!! es... mí " bocata de pollo al curry". Veréis que fácil.<br />
Haceros una pequeña aclaración. Antes de tener este blog , siempre me gusto hacer fotos de mis recetas, pero claro eran solo para mi, no tenía cuidado en la iluminación, el enfoque, la presentación de los platos y demás cosas que tengo en cuenta ahora ( aunque mi cariño al hacer los platos era el mismo). Esta receta la he sacado del baúl de los recuerdos, que tengo muchas ( me da pena dejarlas ahí porque las hice con mucho cariño ( las recetas ), por eso os pido perdón por las fotos, ya que sé que no son las adecuadas para un blog ( pero prometo que en cuanto vuelva a hacer la receta las cambiare). Dicho esto, paso a explicaros mi estupendo "bocata".<br />
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INGREDIENTES:<br />
1 kg de pechuga de pollo<br />
2 cucharadas de curry en polvo<br />
1 cucharada de cúrcuma<br />
2 cucharadas de ajo en polvo<br />
2 cucharadas de perejil picado<br />
aceite de oliva virgen extra<br />
sal<br />
4 Baguettet<br />
mayonesa<br />
PREPARACIÓN:<br />
Lavamos las pechugas, las limpiamos y cortamos en trozos pequeños y regulares.<br />
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En un taper ( me gusta hacerlo ahí porque así no mancho nada y lo guardo directamente) echamos aceite la cantidad suficiente como para que el pollo quede cubierto ( yo use mas o menos 1 vaso), el curry, la cúrcuma, el ajo, el perejil y la sal. Batimos muy bien, agregamos el pollo y mezclamos muy, muy bien. Metemos en la nevera y dejamos reposar (cuanto mas tiempo lo dejéis, mejor y si es de un día para otro ¡Fenomenal!).<br />
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Ponemos una sartén al fuego. Cuando esté caliente, echar varias cucharadas del aceite del aliño del pollo, a continuación echar un poco de pollo, de manera que puedan tener espacio y no se peguen los trozos unos a otros ( no llenéis mucho la sartén, porque no queremos que el pollo se cueza) y mover para separar. El fuego tirando a fuerte. Mover continuamente para que se haga por todos lados. Cuando ya tiene por fuera una capa dorada bajar el fuego un poco y seguir moviendo hasta que ...<br />
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... veamos que están bien hechos. Si a ojo no sabéis, coger uno y lo abrís por la mitad, si veis que la carne está a vuestro gusto pues lo apartáis del fuego, si no la dejáis un poco más.<br />
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Cogemos las Baguettes las cortamos en diagonal, las abrimos por la mitad y la metemos en el horno caliente. Una vez tostadas, untamos con mayonesa y ponemos los pinchos de pollo. ¡¡¡el olor es estupendo!!!<br />
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A mi familia les gusta con mayonesa, pero sin ella también está muy bueno, porque tiene mucho jugo.<br />
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Y me gusta llenar bastante los bocatas, al final siempre tenemos que coger trozos de pollo del plato, pero eso no nos importa.<br />
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¡¡Mirad que jugosooooo!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQQIuRXY7x2LdU6lrcWb8CD1zs8CxS22X3oc40CYWS4Eq1YCvhr57qpHigt2kt9svKLF1Vd5CA6yIQcsSmOm717fLTLBlwO-efsvV1bW8lEzfT2j45NGNqcuaSz7m9qj4F0jdCZhRl9Gg/s1600/DSC_0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQQIuRXY7x2LdU6lrcWb8CD1zs8CxS22X3oc40CYWS4Eq1YCvhr57qpHigt2kt9svKLF1Vd5CA6yIQcsSmOm717fLTLBlwO-efsvV1bW8lEzfT2j45NGNqcuaSz7m9qj4F0jdCZhRl9Gg/s640/DSC_0017.JPG" width="640" /></a><br />
La foto no está muy clara, porque la hice de noche y ya sabéis, mis fotos son con mi móvil. Pero creo que no se necesita mucha luz para comprobar la pinta tan estupenda que tiene.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFYQuYrw3T2C6ElwnhdC4mBO-rnSJ3dU1Nvy93a84mucWAbmgBak1qCO0ia3eEzE8GoJu-lORXtRNQ5mw_wg13h7TpAwBrBzbDkAEjFzit3L3sfJwPWtRO3FZONKs8KJNYit-94-0hdPU/s1600/DSC_0021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFYQuYrw3T2C6ElwnhdC4mBO-rnSJ3dU1Nvy93a84mucWAbmgBak1qCO0ia3eEzE8GoJu-lORXtRNQ5mw_wg13h7TpAwBrBzbDkAEjFzit3L3sfJwPWtRO3FZONKs8KJNYit-94-0hdPU/s640/DSC_0021.JPG" width="640" /></a></div>
Los servimos en un plato y si queremos podemos hacer unas patatas fritas para acompañar, pero nosotros con el bocata vamos servidos<br />
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¡¡¡Espero que os guste !!!Un poquito de Nieveshttp://www.blogger.com/profile/06209108341450104609noreply@blogger.com6