tag:blogger.com,1999:blog-301171942024-03-05T15:19:32.567+01:00Horta e receitas de cociñaVou poñendo fotos da miña horta, pero tamén receitas.Maria Rhttp://www.blogger.com/profile/02094962681066876183noreply@blogger.comBlogger77125tag:blogger.com,1999:blog-30117194.post-11038375848120651142020-06-18T09:48:00.003+02:002020-06-18T09:54:05.852+02:00Semifrío de Amorodo<div><p style="text-align: left;"><b><font size="3">Sobremesa moi saborosa e refrescante.</font></b><br /></p><p style="text-align: left;"><b>Dificultade</b>: <i>baixa</i></p><p style="text-align: left;"><b>Contido de enerxía</b>: <i>alto</i></p><p style="text-align: left;"><i>Azucre e graxa: ¿qué pode fallar? :D<br /></i></p><h2 style="text-align: left;">Ingredientes</h2></div><ul style="text-align: left;"><li>300 gr. de tona (nata)</li><li>100 gr. de queixo fresco (tipo filadelfia)</li><li>200 gr. de marmelada de amorodos (caseira)</li><li>50 gr. de azucre (ad libidum)</li><li>ornamento</li></ul><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimMbFNRmvMrWkm9FRxKBSN14bi4YUlIOyDTjlOTsphd5dgL_me4BO9guQB9se7WZb7Lrc_mOkARMEF7403EsfQ2Rf4k6w23zc81AWHX-c3i3KrI1MtMrBCperSVaVeiMtxNnJtLQ/s2172/IMG_20200614_140757372_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="copas listas para desfrutar" border="0" data-original-height="2172" data-original-width="2172" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimMbFNRmvMrWkm9FRxKBSN14bi4YUlIOyDTjlOTsphd5dgL_me4BO9guQB9se7WZb7Lrc_mOkARMEF7403EsfQ2Rf4k6w23zc81AWHX-c3i3KrI1MtMrBCperSVaVeiMtxNnJtLQ/w400-h400/IMG_20200614_140757372_1.jpg" title="Copas cunha cereixa de adorno" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><h2><br /></h2></div><div class="separator" style="clear: both; text-align: left;"><h2>Preparación</h2><div><br /></div><div>Montas <b>a tona co queixo</b>, todo xunto, e cando está a medio montar engádeslle a cantidade de <b>azucre</b> que desexes.</div><div><br /></div><div>Cando xa está montado, engádeslle ao final a marmelada e mestúralo ben.</div><div><br /></div><div>Repártelo nas copas e adórnalas ao teu gusto. Un <b>amorodo sería o propio</b>, pero tamén unha cereixa (na foto), unha poliña de menta, unhas farangullas de chocolate, ...</div><div><br /></div><div><br /></div><div><b>Meter no conxelador 10 minutos</b> antes de servir, non precisa máis.<br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9FeJpetXrOmQlXNrtN3zDpE-TS8ZCfVeSgJ5dSMD69v2FU0qPKT34cdyafgZ85JIqg-qrnEclpqa_VOereUWp_urVbceSCiJARlNAOgzf-vPLXAqGGMEEcq7Oyi1yKjye6EnfyQ/s4096/signal-2020-05-16-164451.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="cereixas da nosa cerdeira, nun cesto" border="0" data-original-height="2304" data-original-width="4096" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9FeJpetXrOmQlXNrtN3zDpE-TS8ZCfVeSgJ5dSMD69v2FU0qPKT34cdyafgZ85JIqg-qrnEclpqa_VOereUWp_urVbceSCiJARlNAOgzf-vPLXAqGGMEEcq7Oyi1yKjye6EnfyQ/w400-h225/signal-2020-05-16-164451.jpg" title="cereixas da nosa cerdeira" width="400" /></a></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div></div>Maria Rhttp://www.blogger.com/profile/02094962681066876183noreply@blogger.com0tag:blogger.com,1999:blog-30117194.post-32707006003563884822020-06-13T14:53:00.001+02:002020-06-13T15:28:14.285+02:00Cogomelos con brócoli<p>receita dunha gornición a base de cogomelos que acompaña ao brócoli (que boa falta lle fai 😅)</p>
<h2>Ingredientes</h2>
<ul>
<li>cogomelos variados, ou dos que teñas a man/de oferta (un plato bo deles picados)</li>
<li>tona do leite (brick de 200ml)</li>
<li>queixo (<a href="http://queixotetilla.org/gl/" rel="noopener noreferrer">tetilla</a>, sansimón, semicurado, o galmesano ese...)</li>
<li>cebola</li>
<li>aceite de oliva</li>
<li>brócoli</li>
</ul>
<h2>Preparación</h2>
<p>Están a venda surtidos de cogomelos variados, pero podes mercar un só tipo que a ti máis che guste (champiñons, <a href="https://gl.wikipedia.org/wiki/Pleuroto" rel="noopener noreferrer">pleuroto</a>, <a href="https://gl.wikipedia.org/wiki/Shiitake" rel="noopener noreferrer">shiitake</a>, ....)</p>
<p><img alt="surtido de cogomelos" src="https://i.imgur.com/Qr2pvIa.jpg" title="a bandexa co surtido de cogomelos" /></p>
<p><i>cogomelos, ao teu gusto</i></p>
<p><i>surtido de cogomelos</i>, este tipo de bandexas son moi xeitosas para comer varios distintos sen deixar unha fortuna en cogomelos <i>"raros"</i>, que en xeral tampouco son moi bós de atopar, en fresco.</p>
<p>Póchalas, xunto cunha pouquiña cebola en xuliana fina, picadas ou non según o teu parecer, nun pouco de aceite de oliva, a lume moderado. Dalle voltas, que non se queimen. Prefiro non darlle allo, porque o sabor é bastante intenso xa co queixo e máis o propio efecto da tona (a graxa dilúe os aromas dos cogomelos e aprécialos máis intensamente), pero se usas champiñón simplesmente, ou unha variedade pouco aromática, pódesllo botar.</p>
<p><img alt="pochamos cebola e allo e pemento morrón, cos cogomelos" src="https://i.imgur.com/XITuLi6.jpg" /></p>
<p><i>salteado</i></p>
<p>Cando xa van estando, brandiñas, tenras (como que xa estarían listas para comer, ou case case) engadimos a tona (simmm!!).</p>
<p><img alt="a tona e o queixo para engadir" src="https://i.imgur.com/hv5akqO.jpg" /></p>
<p><i>tona e queixo</i></p>
<p>Que levante fervedura (seguimos co lume medio, e agora xa o baixamos un pouco máis, na miña inducción, ao 3-4) e botamos o queixo en anaquiños ou relado, para que se vaia derretendo.</p>
<p><img alt="engadindo aos poucos" src="https://i.imgur.com/HCzQJb4.jpg" /></p>
<p><i>imos engadindo e remexendo</i></p>
<p>Se o queixo é forte de salgado, ten coidado co sal. Aquí vai un <a href="https://www.sansimondacosta.com" rel="noopener noreferrer">San Simón da Costa</a>, punto afumado fetén.</p>
<p><img alt="finalmente o queixo" src="https://i.imgur.com/zzdGoYQ.jpg" /></p>
<p><i>finalmente, o queixo</i></p>
<p>Remexer a lume baixo ata que funde o queixo e acabe de coller consistencia de crema... a consistencia dunha bechamel lixeira, case velouté máis ben. Se o deixas moito, ou te pasas co queixo, espesa de máis, fai grumos e xa non me parece tan apetitosa.</p>
<h3>e remexemos amodiño</h3>
<p>Non hai que deixar que espese demasiado e faga grumos</p>
<iframe frameborder="0" height="315" src="https://peertube.social/videos/embed/1ffe0f50-c4f9-4b2b-802e-53c59b812dcc" width="560"></iframe>
<h2>Brócoli</h2>
<p>Mentras se foi preparando isto, cocemos o brócoli ao gusto, simplemente en auga. Escurrímolo.</p>
<p>Cando a consistencia do preparado está fluída pero consistente, servimos o brócoli e engadímoslle o preparado.</p>
<p>Neste caso utilizamos brócoli, pero serve como acompañamento para outros alimentos como uns filetes á prancha, de peixe branco ou porco, uns ovos fritidos, ... you name it.</p>
<h2>Resultado</h2>
<p><img alt="presentación" src="https://fediverse.blog/static/media/AAB2F3B1-D7CC-A275-287A-ABBE9DDE7060.jpg" /></p>
<p><i>A comer!</i></p>
<hr />
<p>orixinal de <a href="https://red.confederac.io/@drupas" rel="noopener noreferrer"></a><a href="https://red.confederac.io/@drupas" rel="noopener noreferrer" title="drupas">@drupas</a> <img alt="CC BY-SA" src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/CC-BY-SA_icon.svg/88px-CC-BY-SA_icon.svg.png" /></p>
Maria Rhttp://www.blogger.com/profile/02094962681066876183noreply@blogger.com0tag:blogger.com,1999:blog-30117194.post-17272272363443147842020-06-13T14:49:00.002+02:002020-06-13T15:29:30.596+02:00Cocer pan na casa a partir de lévedo artesán
<p><img alt="molete" src="https://i.imgur.com/ZjPZM4u.png" /></p>
<p><i>molete feito a partir do meu lévedo</i></p>
<h2>Lévedo caseiro</h2>
<p>O <a href="https://academia.gal/dicionario/-/termo/l%C3%A9vedo" rel="noopener noreferrer">lévedo</a> preciso para a fermentación da fariña e facer o <a href="https://gl.wikipedia.org/wiki/Pan" rel="noopener noreferrer">pan</a> é un <b>organismo vivo</b>, composto por <i>milleiros</i> de microorganismos. Podes mercar <i>lévedo industrial</i> xa preparado ou <i>partir dos elementos básicos</i> para <b>obter o teu propio lévedo</b>, alimentalo, coidalo e <b>utilizalo para cocer o teu propio pan</b>.</p>
<p>Tamén se coñece como <b>Masa Nai</b>, pois dela tomaremos parte para elaborar o noso pan e gardaremos outra que seguiremos coidando e tomando parte para facer máis pan.</p>
<p><img alt="fermento/lévedo" src="https://i.imgur.com/zlG9UrC.jpg" title="dous botes ao inicio do proceso" /></p>
<p><i>na imaxe vense dous envases de vidro onde comecei o proceso de fermentación</i></p>
<h3>Procedemento</h3>
<p><b>Ingredientes</b></p>
<ul>
<li>fariña</li>
<li>auga</li>
<li>un envase</li>
</ul>
<p>En <b>2013</b> escribimos unha <a href="https://cultivaecome.blogspot.com/2013/06/pan-caseiro-de-masa-madre.html" rel="noopener noreferrer">entrada no blogue</a> <a href="https://cultivaecome.blogspot.com" rel="noopener noreferrer">CultivaeCome</a> sobre este <a href="https://cultivaecome.blogspot.com/search/label/pan" rel="noopener noreferrer">tema</a>. Refrescamos a experiencia, xa que estamos <a href="https://www.nosdiario.gal/tags/coronavirus" rel="noopener noreferrer">confinados</a> e... non perdemos o tempo con outras cousas, eu que sei.</p>
<p>A fariña da que partir, en principio, da igual, pero tendo en conta que os <i>"bichiños"</i> que queremos <b>para fermentar masas abundan máis na casca dos cereais, mellor usar unha integral</b>. A de <a href="https://gl.wikipedia.org/wiki/Centeo" rel="noopener noreferrer">centeo</a> seica é coñecida por ser mellor, polo menos para iniciar o proceso. Unha vez detectado que hai vida (burbullas), podes continuar o proceso con fariña branca de trigo, convencional, <i>todouso</i>.</p>
<p>Polo que comentaban estes días no twitter (o que me animou a facer isto,<a href="https://todon.nl/@todomal" rel="noopener noreferrer">todomal</a> a.k.a <a href="https://twitter.com/Tawil" rel="noopener noreferrer">Tawil</a> en <i>twitter</i>), as fariñas <i>"eco"</i> non son as mellores, curiosamente... igual teñen demasiada diversidade microbiana, ou vai ti saber, pero é certo que non dan bos rendementos, e poden botar a perder un lévedo. Daquela, o que eu fixen no paso 1 é coller un bote de vidro e <b>mesturar unha cullerada de fariña de centeo con "un chupo" de auga</b>, a ollo. Queda un engrudo líquido. Deixa <b>sen pechar de todo o bote a descansar 24 horas</b>. Eu fíxeno pola mañá, ao erguerme, así o primeiro que fago antes de almorzar é alimentar o bicho. Nas primeiras 24 horas igual non notas nada, dependerá de moitas cousas, entre elas, a temperatura do lugar no que teñas o bote.</p>
<p>O que adoita pasar é que <b>separan 2 fases</b>: decanta embaixo un engrudo brancuzco e flota por enriba unha pequena capa de auga máis ou menos escura.</p>
<p>Toca entón iniciar o <b>segundo paso, que básicamente se repite durante 3-5 días</b>, dependendo de como ula. Hai que <b>tirar esa auga e parte do engrudo, e botar fariña nova (60g) e auga fresca (60 g) sen cloro</b>. E deixa repousar de novo. Neste primeiro refresco xa non usei fariña de centeo, se non fariña triga panificable <i>"El molino del abuelo"</i>, que era a que tiña aberta.</p>
<p><b>O que denota que vai ben é como ule</b>, arrecende a algo que semella pan, con notas de cervexa ou viño, e hai quen di mel... en calquera caso, un <b>olor a fermentado agradable</b>. Se lle notas un tufo acedo, tira con todo e empeza de novo.</p>
<p>A medida que a cousa evoluciona, <b>deixa de formarse</b> esa fase acuosa da superficie, e só ves burbullas máis ou menos rápido. Ao mellor en 12 horas xa está a tope de fermentación, iso vaino tanteando. Cada 24 horas (ou así) retiras entón a metade máis ou menos, e engades outros 60+60 de fariña e agua, para <b>alimentar</b> e refrescar, e así <b>5 días</b>. Ou menos. Se resultou ser moi exitoso, ao mellor en 3 días xa tes un bo fermento. Sábelo se burbulla moito moi rápido. Se colles unha culleradiña de fermento e a botas nunha taza de auga, e flota, está listo e activo para usar.</p>
<p>Que facer co que tiras cada día? Pois <i>muffins estilo inglés</i> (media taza de fermento-refugallo, 2 tazas de fariña e 2 de auga, un chisco de sal, un chisco de bicarbonato e botar nunha tixola a lume suave), tortiñas... whatever, pero que saibas que <b>non tes por que tiralo</b>.</p>
<hr />
<h2>O Pan</h2>
<p><img alt="a masa, levedando" src="https://i.imgur.com/D6nXITM.jpg" title="a masa, levedando. A foto lémbrame a algún cadro pintado por algún mestre _flamenco_" /></p>
<p><i>A masa levedando</i>, óleo sobre tea. Mestre Flamenco (s.XVII)</p>
<p>A idea de usar isto é obter un pan aromático e con sabor intenso, algo acedo, así que terá fermentación longa. Polo tanto, non necesitas moito fermento. Para o da <b>foto inferior no forno</b>, había uns 60 g de fermento en 500 de fariña e 500 de auga. Resultou unha masa de moita hidratación, difícil de manexar se non es experto. Hai que deixar que levede 3-4 horas antes de lle botar sal (uns 10g), amasar e formar (darlle plegados sobre si mesmo), e deixar levedar no refrixerador toda a noite.</p>
<p>Outro que fixen, o <b>molete de arriba de todo</b>, cun proceso algo diferente, levou só 10g de fermento en 100 de fariña e 60 de auga que <b>estivo 24h a traballar</b>, e que logo mesturei con 500 de fariña e 320 de auga... hai moita variedade de receitas e posibilidades. Se a hidratación do pan non pasa de 65% ou así, é máis fácil de manexar, en principio.</p>
<p><img alt="cocendo" src="https://i.imgur.com/FIq6Qlx.jpg" title="cocendo no forno, ver as pedras abaixo" /></p>
<p><i>pan no forno</i>, jpg. Instagramer (s.XXI)</p>
<p>O de darlle forma, plegando a masa sobre sí, é determinante para como sairá despois a miga. Así que se non plegas ben, ainda que o fermento traballe estupendamente, a miga non será <i>"desa que esfreba"</i>, ou con ollada...</p>
<p><img alt="enfriando" src="https://i.imgur.com/Zs4ew2D.jpg" title="ao sacalo do forno, mentras enfría" /></p>
<p><i>o resultado final, xa enfriando</i></p>
<p>Neste en concreto <b>paseime coa auga</b>, non gardei ben a proporción fariña: auga, e a miga resultou algo abecerrada. Sabrosa, pero non ten ese punto que buscaba de <i>esponxosidade</i>.</p>
<p>Polo que vin, para fermentacións tan longas, unha fariña con máis forza axuda... terei que probar. Isto é un vicio, e unha vez que logras un fermento, consérvalo indefinidamente, alimentándoo cada día, ou gardando no refrixerador, e fas mil probas: con distintas fariñas, distintas proporcións de auga, distintos tempos de fermentado. Agora estou cunha proba que ten un tempo de fermentación medianamente longo, dunhas 8 horas, e menos hidratado, pero igualmente con fariña todouso, branca. Porei fotos... se sae ben :P</p>
<p><img alt="corte" src="https://i.imgur.com/7RuL2R1.jpg" title="corte transversal" /></p>
<p><i>corte transversal, do pan que lle botei máis auga</i></p>
<p><img alt="corte transversal do molete" src="https://i.imgur.com/fmG8FOL.png" title="corte do molete de arriba de todo" /></p>
<p><i>o molete da primeira imaxe, moito máis do meu gusto, tamén cortado</i></p>
<h2>Contacto</h2>
<p>Se queres comentar ou precisas algunha aclaración, <a href="https://red.confederac.io/@drupas" rel="noopener noreferrer">contacta conmigo no fediverso</a>.</p>
<ul>
<li>Imaxes <a href="https://red.confederac.io/@drupas" rel="noopener noreferrer"></a><a href="https://red.confederac.io/@drupas" rel="noopener noreferrer" title="drupas">@drupas</a></li>
<li>Texto <a href="https://red.confederac.io/@drupas" rel="noopener noreferrer"></a><a href="https://red.confederac.io/@drupas" rel="noopener noreferrer" title="drupas">@drupas</a> / <a href="https://toot.site/@xosem" rel="noopener noreferrer"></a><a href="https://fediverse.blog/@/xosem/" rel="noopener noreferrer" title="xosem">@xosem</a></li>
</ul>
<p><img alt="CC BY-SA" src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/CC-BY-SA_icon.svg/88px-CC-BY-SA_icon.svg.png" /></p>Maria Rhttp://www.blogger.com/profile/02094962681066876183noreply@blogger.com0tag:blogger.com,1999:blog-30117194.post-46045735736120909522020-01-05T16:03:00.000+01:002020-01-05T16:03:12.061+01:00Tarta de chocolate branco, mango e kiwi - Frabisa <h2 class="entry-title" itemprop="headline">
Tarta de chocolate branco, mango e kiwi </h2>
<h1 class="entry-title" itemprop="headline">
</h1>
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por Frabisa, na Voz de Galicia: <a href="https://lacocinadefrabisa.lavozdegalicia.es/tarta-de-chocolate-blanco-mango-y-fresas/" rel="nofollow" target="_blank">Tarta de chocolate blanco, mango y fresas.</a></h4>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7RdY7LkhT34os-RHZlWdTwMMCY0yzBJsddFQN8L8zPohnXjjK7UTFtquzNyxpFmONLO7cTbNOFHzOVEtO5aH1u58UdGc3o-4CJzcPUCKjauD9LOjphDTMSUX6DtVWAOhCTS357g/s1600/tarta_queixo_mango.jpg.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7RdY7LkhT34os-RHZlWdTwMMCY0yzBJsddFQN8L8zPohnXjjK7UTFtquzNyxpFmONLO7cTbNOFHzOVEtO5aH1u58UdGc3o-4CJzcPUCKjauD9LOjphDTMSUX6DtVWAOhCTS357g/s400/tarta_queixo_mango.jpg.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">a miña tarta</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Eu fixen a mesma tarta, pero cambiando os amorodos por kiwis.</div>
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Copio e pego da fonte.</div>
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<article class="gp-single post-10152 post type-post status-publish format-standard has-post-thumbnail hentry category-11s category-fresas category-l category-navidad-dulce-y-panarra category-tarta-de-queso category-tartas-dulces tag-chocolate tag-fresas tag-mango tag-sin-horno tag-tarta-de-queso tag-tarta-fria cuisine-dulce-reposteria" id="post-10152" itemprop="blogPost" itemscope="itemscope" itemtype="http://schema.org/BlogPosting"><section class="entry-content" itemprop="text"><div class="pf-content">
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<span class="ERSPrintBtnSpan"><a class="ERSPrintBtn ui-button ui-widget ui-state-default ui-corner-all ui-button-text-icon-primary" href="https://lacocinadefrabisa.lavozdegalicia.es/easyrecipe-print/10152-0/" rel="nofollow" role="button" target="_blank"><span class="ui-button-icon-primary ui-icon ERSPrintIcon"></span><span class="ui-button-text"></span></a></span>Ingredientes </h2>
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<li class="ingredient" itemprop="ingredients"><strong>Base</strong></li>
<li class="ingredient" itemprop="ingredients">150 g galletas + 60 g mantequilla</li>
<li class="ingredient" itemprop="ingredients"><strong>Relleno</strong></li>
<li class="ingredient" itemprop="ingredients">500g. de nata 35% materia grasa (crema de leche)</li>
<li class="ingredient" itemprop="ingredients">200 g. chocolate blanco</li>
<li class="ingredient" itemprop="ingredients">160 g. <a href="https://lacocinadefrabisa.lavozdegalicia.es/como-hacer-queso-mascarpone-casero/">queso crema</a></li>
<li class="ingredient" itemprop="ingredients">200 g leche</li>
<li class="ingredient" itemprop="ingredients">40 g azúcar</li>
<li class="ingredient" itemprop="ingredients">1 sobre y medio de cuajada (o 6 hojas de gelatina (2 g c/u)</li>
<li class="ingredient" itemprop="ingredients">8 fresas y alguna más para el emplatado</li>
<li class="ingredient" itemprop="ingredients"><strong>Gelatina de Mango</strong></li>
<li class="ingredient" itemprop="ingredients">1 mango en su punto justo de madurez</li>
<li class="ingredient" itemprop="ingredients">50 g. de agua</li>
<li class="ingredient" itemprop="ingredients">3 hojas de gelatina (2 gr c/u)</li>
<li class="ingredient" itemprop="ingredients">60 ml de zumo limon</li>
<li class="ingredient" itemprop="ingredients">80 g azúcar</li>
<li class="ingredient" itemprop="ingredients">13 g maizena + 1 cucharada de agua</li>
<li class="ingredient" itemprop="ingredients"><strong>Filigranas de Chocolate blanco</strong></li>
<li class="ingredient" itemprop="ingredients">50 g. de chocolate blanco</li>
</ul>
<br />
<h2>
Preparación</h2>
<br />
Base de galletas<br />
<ol>
<li class="instruction" itemprop="recipeInstructions">Tritura las
galletas y mézclalas con la mantequilla diluida o en pomada, forra con
papel vegetal el molde y cubre el fondo. Puedes triturarlas en robot o
introducirlas en una bolsa de congelación y pasar por encima un rodillo
de amasar hasta que estén desechas. Refrigera hasta el momento de
rellenar.</li>
<li class="instruction" itemprop="recipeInstructions"><strong>El relleno. </strong></li>
<li class="instruction" itemprop="recipeInstructions">Pon la nata en una olla a hervir con el azúcar.</li>
<li class="instruction" itemprop="recipeInstructions">Cuando
alcance el punto de ebullición, apaga el fuego y añade el chocolate
blanco, deja reposar un minuto y revuelve con unas varillas hasta
integrar.</li>
<li class="instruction" itemprop="recipeInstructions">Vuelve
a poner en el fuego, añade la leche y el queso crema, mezcla con unas
varillas hasta que se integre y forme una crema, si fuese necesario
tritura con la batidora.</li>
<li class="instruction" itemprop="recipeInstructions">Cuando
comience a hervir, añade la cuajada desleída en una cucharada de agua,
revuelve hasta que vuelva a hervir, aparta la olla del fuego, continúa
removiendo, VUELVE a ponerla en el fuego y cuando alcance por segunda
vez el hervor, apaga el fuego, estará lista. Es MUY IMPORTANTE seguir
todos estos pasos para no tener sorpresas desagradables con la cuajada.
En cualquier caso, lee con atención las instrucciones del fabricante de
la cuajada</li>
<li class="instruction" itemprop="recipeInstructions">Recupera del frigorífico el molde con la base de galletas, coloca una
tira de acetato alrededor y comienza a colocar las fresas partidas por
la mitad todo alrededor tocando el acetato.</li>
<li class="instruction" itemprop="recipeInstructions">Vierte la mezcla
del relleno sobre ella, vertiéndola sobre una cuchara para conseguir el
efecto lluvia sobre toda la superficie de la base y evitar que se haga
un agujero al soportar la galleta el chorro líquido cayendo con sobre un
mismo punto.</li>
<li class="instruction" itemprop="recipeInstructions">Introduce
en la nevera nuevamente durante más o menos una hora (o 2) o hasta que
haya cuajado perfectamente. Lo notaremos al presionar levemente con el
dedo sobre la superficie y comprobar que está sólida </li>
<li class="instruction" itemprop="recipeInstructions"><strong>GELATINA DE MANGO</strong></li>
<li class="instruction" itemprop="recipeInstructions">Hidrata las hojas de gelatina con abundante agua fría.</li>
<li class="instruction" itemprop="recipeInstructions">Mientras, Pela el mango, córtalo en trozos y ponlo en un caso al fuego (medio) con el azúcar, el agua y el zumo de limón .</li>
<li class="instruction" itemprop="recipeInstructions">Cuando alcance el
punto de hervor, baja el fuego, añade la maicena desleida en la
cucharada de agua y deja cocer a fuego bajo unos 5-8 minutos.</li>
<li class="instruction" itemprop="recipeInstructions">Introduce el brazo de la batidora en el cazo y tritura, añade la gelatina escurrida y mezcla bien hasta que se integre</li>
<li class="instruction" itemprop="recipeInstructions">Recupera el molde
de la tarta del frigorífico y cubre con la gelatina de mango. Vuelve a
refrigerar hasta que cuaje (una hora apróx)</li>
</ol>
eu non fixen os seguintes pasos <br />
<ol>
<li class="instruction" itemprop="recipeInstructions"><strong>Filigranas de Chocolate Blanco</strong></li>
<li class="instruction" itemprop="recipeInstructions">Derrite
el chocolate a baño María o en microondas en fracciones de 10 seg.
(cuidado que el chocolate blanco es muy delicado y se quema con
facilidad.</li>
<li class="instruction" itemprop="recipeInstructions"> Cuando esté derretido extiendelo sobre una tira de acetato.</li>
<li class="instruction" itemprop="recipeInstructions">Espera 2 o 3 minutos hasta que se enfríe un poco y pasa por encima una
espátula dentada para formar tiras, envuelve el acetato haciendo un
rulo, sujeta con dos pinzas de la ropa.</li>
<li class="instruction" itemprop="recipeInstructions">Refrigera hasta el
momento de montar la tarta, instante en el que retiraras con cuidado el
acetato y decorarás con las filigranas de chocolate.</li>
<li class="instruction" itemprop="recipeInstructions"><strong>Presentación</strong></li>
<li class="instruction" itemprop="recipeInstructions">Desmolda la tarta sobre la fuente de servir y decora.</li>
</ol>
<br />
<br />
Tes fotos do proceso na fonte.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img itemprop="image" src="https://lacocinadefrabisa.lavozdegalicia.es/wp-content/uploads/2015/07/tarta-chocolate-blanco-mango-fresas-frabisaacoplada-300x205.jpg" style="margin-left: auto; margin-right: auto;" width="205" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">da fonte</td></tr>
</tbody></table>
</div>
</div>
</div>
</div>
</section></article></div>
</div>
Maria Rhttp://www.blogger.com/profile/02094962681066876183noreply@blogger.com0tag:blogger.com,1999:blog-30117194.post-2070941865132167732020-01-05T14:59:00.001+01:002020-01-05T14:59:14.311+01:00Biscoito de castañas - Larpeiros TVG <h1>Biscoito de castañas - Larpeiros TVG</h1><p><strong>Fonte</strong>: <a href="http://www.crtvg.es/tvg/a-carta/verdinas-con-congro-e-mexillons-e-biscoito-de-castanas" rel="noopener noreferrer">Larpeiros-TVG, 4 de Nadal 2018</a></p><h2>Ingredientes</h2><ul><li>250 gr fariña trigo<br />
</li>
<li>150 gr fariña castaña<br />
</li>
<li>1 sobre lévedo<br />
</li>
<li>1/2 cullerada bicarbonato<br />
</li>
<li>200 manteiga<br />
</li>
<li>200 azucre<br />
</li>
<li>1 vaso pequeno licor<br />
</li>
<li>castañas en sirope (confitadas?)<br />
</li>
<li>pedriñas de chocholate<br />
</li>
<li>5 ovos<br />
</li>
<li>1,5 litros de leite enteiro<br />
</li>
<li>200 gr. de castañas enteiras peladas<br />
</li>
</ul><h2>Preparación</h2><p>Poñemos nun cazo grande o <strong>leite</strong> ao lume e cocemos as castañas peladas durante <strong>unha hora aproximadamente</strong>. Un vaso do leite de cocer apartámolo para o biscoito, pois terá o gusto das castañas. Espelexamos as castañas cocidas, picámolas ben e reservámolas.</p><p>Podemos ir poñendo o forno a 180º para que vaia quencendo e tamén untar o molde desmontable con manteiga e enfariñalo.</p><p>Nun bol bater <strong>manteiga e o azucre</strong> (200gr. cada un) para <em>empomar a manteiga</em>, e cando xa están ben misturados ímoslle engadindo os cinco <strong>ovos</strong>, un a un. Agora ven a fariña de trigo, o bicarbonato e o lévedo. Todo peneirado ben miudiño e engadímolos de xeito progresivo a mezcla mentras seguimos batendo.</p><p>A esta mezcla engadirémoslle agora o vaso de leite de cocer as castañas, a fariña de castaña, o licor (viño doce, etc.), as castañas cocidas e picadas e finalmente as pedriñas de chocolate. Misturamos todo ben coa culler de pau e pasamos ao molde enfariñado.</p><p>O <strong>forno</strong> xa estará a 180ºC e cocemos durante <em>aproximadamente 40 minutos</em>.</p><h2>Presentación</h2><p>Tras cocer o biscoito, e deixar arrefriar uns minutos, espolvorexamos <em>azucre glass</em> por enriba. Fundimos un pouquiño chocolate e adornamos con fíos ou ao gusto. Finalmente colocamos algunha castaña confitada a xeito de adorno.</p><p><strong>Bo proveito</strong></p><p><em>Transcrición propia</em></p>Maria Rhttp://www.blogger.com/profile/02094962681066876183noreply@blogger.com0tag:blogger.com,1999:blog-30117194.post-89851036754144170862019-07-07T09:09:00.000+02:002019-07-07T09:09:11.411+02:00Charlota de amorodos - LarpeirosTVG<h1 id="charlota-de-amorodos-por-larpeiros-tvg">Charlota de amorodos por Larpeiros TVG</h1><p><strong>Fonte</strong>: <a href="http://www.crtvg.es/tvg/a-carta/larpeiros-xix-423-4136776">Ver programa, 11 de xuño</a></p><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivIFh3exrNK0wVG1nKIa54jS1l82RwVCqg6u45A2efBwQWxGvEbsmYFTdbYCwjg9cK_rkj29Ee1xjWUBF5mlSGUW7rmV7CpGAl4zqEpIlIo9eHqlb_YCi97HUIwI51m-AiWhK36g/s1600/2b0707a8-85f5-4f24-b397-a97f7bcbe6db.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivIFh3exrNK0wVG1nKIa54jS1l82RwVCqg6u45A2efBwQWxGvEbsmYFTdbYCwjg9cK_rkj29Ee1xjWUBF5mlSGUW7rmV7CpGAl4zqEpIlIo9eHqlb_YCi97HUIwI51m-AiWhK36g/s320/2b0707a8-85f5-4f24-b397-a97f7bcbe6db.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a></div><br />
<h3 id="biscoito-de-am-ndoa">biscoito de améndoa</h3><ul><li>4 ovos</li>
<li>300 gr. fariña de améndoa (tamén vale de trigo, pero non é o mesmo)</li>
<li>200 azucre</li>
<li>limón</li>
<li>canela</li>
</ul><h3 id="mus-de-amorodos">mus de amorodos</h3><ul><li>1.2kg de amorodos (en anaquiños e anacos)</li>
<li>500ml. nata</li>
<li>80gr. azucre</li>
<li>1 pouquiño marmelo de amorodo</li>
<li>5 follas de xelatina</li>
<li>1 cunca de arandos</li>
<li>pola de menta</li>
<li>feixe de biscoitos arredor enchoupados de leite</li>
</ul><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgna1w5glR7ZC4xBZE0ClIFQQXKSAVh9mmOHWnitSvW6xH_6GOpDfWHJnCgmqQTrGVgR7sw1eZVmu7tBUesNJW-9_Ir6aesBjc45ZeyufzFrgwp4eg6dZqN5vp5nQRCC5GI65Fssw/s1600/4fb01556-ff6b-4434-b946-ec67f1df161c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgna1w5glR7ZC4xBZE0ClIFQQXKSAVh9mmOHWnitSvW6xH_6GOpDfWHJnCgmqQTrGVgR7sw1eZVmu7tBUesNJW-9_Ir6aesBjc45ZeyufzFrgwp4eg6dZqN5vp5nQRCC5GI65Fssw/s320/4fb01556-ff6b-4434-b946-ec67f1df161c.jpg" width="320" height="180" data-original-width="1200" data-original-height="675" /></a></div><br />
<p>Eu só lle fixen unha capa</p><br />
<h2 id="biscoito">biscoito</h2><p>(parécese a <em>tarta de santiago</em>)</p><p>batemos os catro ovos co azucre, raiamoslle a codia do limon e botámola xunto cunha pinguiña de canela.</p><p>untamos o molde coa manteiga e a fariña</p><p>botamos os 300gr de fariña de améndoa cos ovos e o azucre e remexemos coa culler de pau.</p><p>Amoado ao forno: <strong>25' a uns 180ºC</strong></p><h2 id="mus-mousse-">Mus (mousse?)</h2><p>400ml. de nata fría e montámola, botámoslle 80gr de sucre e montámola pero non totalmente (<em>semimontada</em>, semella unha preferencia persoal). </p><p>auga tépeda para derreter a xelatina e ablándámolas para, sacalas a un bol onde as remexemos para desfacela. Nese bol botámoslle enriba da xelatina a mermelada de amorodos, e uns amorodos cortados en anaquiños pequeniños e remexemos ben.</p><p>xuntamos a nata semimontada <strong>pouco a pouco</strong> enriba da xelatina, os amorodos en anaquiños e a mermelada e imos misturando.</p><h2 id="charlota">Charlota</h2><p>cortamoslle a cabeza aos biscoitos (para facer una base plana) e cortamos o resto dos amorodos en anacos grandes</p><p>cortamos o biscoito pola metade, para facer dúas capas</p><p>poñemos unha metade do biscoito nun molde un pouco máis grande de diámetro pero con paredes para que quede un marxen para por os biscoitos en vertical (apoiados na base plana) facendo a parede.</p><p>enchoupamos no leite os biscoitos polo lado que <strong>non</strong> ten azucre, porque esta quedará hacia fóra. E facemos a parece exterior do biscoito.</p><p>botamos a mus enriba da base e repartimos ben sen ocos, poñemos a outra metade do biscoito e botamos a outra metade da mus extendéndoa ben</p><p>poñemos os amorodos en anacos e os arandos por enriba e adornamos coa poliña de menta.</p><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwTNos06mj6GmitjbsE-wqlubxck2k-HU2DUH_JJUHMA1QaiYyJFpnulbmLjoEjwVgBzXB_BoLjkggjjqCKRUJ7eyLa-Yp1cbQTGiub5d5fDpEMrwgEIc0XAc6LvYjPCpYbZGfQA/s1600/ab452a74-3a54-4cb3-b29f-760ed7b20538.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwTNos06mj6GmitjbsE-wqlubxck2k-HU2DUH_JJUHMA1QaiYyJFpnulbmLjoEjwVgBzXB_BoLjkggjjqCKRUJ7eyLa-Yp1cbQTGiub5d5fDpEMrwgEIc0XAc6LvYjPCpYbZGfQA/s320/ab452a74-3a54-4cb3-b29f-760ed7b20538.jpg" width="180" height="320" data-original-width="900" data-original-height="1600" /></a></div><br />
<p><strong>nota</strong>: vese no vídeo que é difícil de cortar (desfaise algo, por blanducha), pero se deixas un pouco máis espesa a mus e só lle pos unha capa (como a miña), ten moita máis consistencia.<b> Bo proveito!</b></p>Maria Rhttp://www.blogger.com/profile/02094962681066876183noreply@blogger.com0Galicia, España42.5750554 -8.133855799999992139.592676899999994 -13.297429799999993 45.5574339 -2.9702817999999924tag:blogger.com,1999:blog-30117194.post-39182921885944642462019-03-24T16:28:00.000+01:002019-03-24T16:28:50.479+01:00Horta Marzo 2019<h2>Ola!</h2><br />
<strong>traio unhas fotos da horta que xa vai collendo xeito.</strong><br />
<br />
Pulsa na imaxe para vela nun tamaño maior.<br />
<br />
<h3>Ceboletas, allos e cenorias</h3><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyKW4_4eHqVmc3IW88MDIGr7-B0L_EbD2lmBIX5Uc-DSOZ0TcgMTSJ78NCoujTd9ha5MZCnP1Om5bUL2j8lhfNQHgJ0iygEIvAWahjqSqHhaeMTt-hX3E9algHY6Cb1J7u4j4QDg/s1600/2019_0323_17492500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyKW4_4eHqVmc3IW88MDIGr7-B0L_EbD2lmBIX5Uc-DSOZ0TcgMTSJ78NCoujTd9ha5MZCnP1Om5bUL2j8lhfNQHgJ0iygEIvAWahjqSqHhaeMTt-hX3E9algHY6Cb1J7u4j4QDg/s320/2019_0323_17492500.jpg" width="320" height="213" data-original-width="1600" data-original-height="1067" /></a></div><br />
As ceboletas, no plano medio, están moi bonitas e o <b>cebolo</b> que plantamos tamén (abaixo), pero só fará uns dez días que o plantamos. Os <b>allos</b>, na parte superior da imaxe, tamén están moi ben.<br />
<br />
Vense uns amorodos que trouxemos para renovar as plantas, algún tapados pola manta térmica que lla puxemos principalmente para que os paxaros non levantasen os chícharos.<br />
<br />
A dereita arriba vense a cenorias, que tamén naceron ben.<br />
<br />
<h3>Chícharos</h3><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6G3lRCWnb1qlJqkDc1jFowXufAHNfIbJiIQoBjb3Hlqy9ArCyrSp5kUz7iqwQxKspj0m2tGY7azBdHlunLDKWI5bnf9TBGkx2oVF7GcszTGtZiNoxzitZPibGFEvrvg5SPrRPBw/s1600/2019_0323_17495800.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6G3lRCWnb1qlJqkDc1jFowXufAHNfIbJiIQoBjb3Hlqy9ArCyrSp5kUz7iqwQxKspj0m2tGY7azBdHlunLDKWI5bnf9TBGkx2oVF7GcszTGtZiNoxzitZPibGFEvrvg5SPrRPBw/s320/2019_0323_17495800.jpg" width="320" height="213" data-original-width="1600" data-original-height="1067" /></a></div><br />
Os chícharos (<i>guisantes</i>) de este eito naceron ben e non os levantaron os paxaros porque os tapamos coa rede fina.<br />
<br />
<h3>Romeu</h3><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWwXWtjxQjLvNEw3CjH3i3mqwqCgJjiZdGadfv710sisk-srI8HBtwSvfAiD1lP2i2VuGXu1L1eMrB5w-h-CmQbnvY-YOrMuABgJdoZmLQMbpArudEeqdi07kEGDrvEUX-4ri4JQ/s1600/2019_0323_17511400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWwXWtjxQjLvNEw3CjH3i3mqwqCgJjiZdGadfv710sisk-srI8HBtwSvfAiD1lP2i2VuGXu1L1eMrB5w-h-CmQbnvY-YOrMuABgJdoZmLQMbpArudEeqdi07kEGDrvEUX-4ri4JQ/s320/2019_0323_17511400.jpg" width="320" height="213" data-original-width="1600" data-original-height="1067" /></a></div><br />
unha foto do <b>romeu</b> que está todo florido, e xa as <b>abellas</b> traballan nel.<br />
<br />
<h3>Pexegueiros</h3><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP97oYJTN28dactUHfD_3cgeoJ5-S4T6z0yo-Gmi1rIyhet4Vh3-Zbhc6BoualxlT7BxZY2wdfQ6psDO6a3X_Lm9VRJFNbeJ3GnhJ1XXON23ntcAgT9gI2G5DkHrTB0Xy5pJ2VNw/s1600/2019_0323_17530300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP97oYJTN28dactUHfD_3cgeoJ5-S4T6z0yo-Gmi1rIyhet4Vh3-Zbhc6BoualxlT7BxZY2wdfQ6psDO6a3X_Lm9VRJFNbeJ3GnhJ1XXON23ntcAgT9gI2G5DkHrTB0Xy5pJ2VNw/s320/2019_0323_17530300.jpg" width="320" height="213" data-original-width="1600" data-original-height="1067" /></a></div><br />
As árbores de froita de pedra tiveron estas semanas de bo tempo para ter unha boa floración e polinización. Este ano, se non hai froita de pedra, non será porque lle veu mal tempo nestas fechas.<br />
<br />
<br />
<h3>Patacas</h3><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixYKi3XXMTsNo_iMsBcCGenwOi_yHU7g0Hv3aolR4ynZ9fDub2c2VSjmssIG6ehZpOb4nCRETtU_w46OvO5stEqN_8bhGb-CbT2nqwx-ERSyiW_HShtHVdjJNNHWjMSumVPR-a_w/s1600/2019_0323_17560200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixYKi3XXMTsNo_iMsBcCGenwOi_yHU7g0Hv3aolR4ynZ9fDub2c2VSjmssIG6ehZpOb4nCRETtU_w46OvO5stEqN_8bhGb-CbT2nqwx-ERSyiW_HShtHVdjJNNHWjMSumVPR-a_w/s320/2019_0323_17560200.jpg" width="320" height="213" data-original-width="1600" data-original-height="1067" /></a></div><br />
un dos múltiples eitos de patacas do cedo. Puxemos en catro sitios distintos en diferentes datas e tipos de pataca para cedo. Estas naceron todas moi ben (e outras), pero algunhas non. Con esto xa se conta.<br />
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<h3>Espárragos</h3><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0-m-G39YGhkBm7x7v1p7WV-MWs1NUfdRuVOWlrJFYQqhDkb1m9qDeQeIiY-gWraVOB91381ZOwjicW6Au_3DAg9BoZO0_81GVjL9KGZbIs0pxVG8PVOyjqMDJicN8cACXvT-wDw/s1600/2019_0323_18032000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0-m-G39YGhkBm7x7v1p7WV-MWs1NUfdRuVOWlrJFYQqhDkb1m9qDeQeIiY-gWraVOB91381ZOwjicW6Au_3DAg9BoZO0_81GVjL9KGZbIs0pxVG8PVOyjqMDJicN8cACXvT-wDw/s320/2019_0323_18032000.jpg" width="320" height="213" data-original-width="768" data-original-height="512" /></a></div><br />
Xa comemos un par de mancheas deles.<br />
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<h3>Brócoli</h3><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb6xdtQvRJny31aA9QFeCLusxOjI5QZ66zFmCwEpxeNxUiX-jDrxz0ipvYVBdHm1_tsQDZeMun08UJP2uYx7CF7-mayU5Z54JkY1qpd36M8A6Oy6vS_3eRxtCJrgCHekKGzsObaA/s1600/2019_0323_18324300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb6xdtQvRJny31aA9QFeCLusxOjI5QZ66zFmCwEpxeNxUiX-jDrxz0ipvYVBdHm1_tsQDZeMun08UJP2uYx7CF7-mayU5Z54JkY1qpd36M8A6Oy6vS_3eRxtCJrgCHekKGzsObaA/s320/2019_0323_18324300.jpg" width="213" height="320" data-original-width="1067" data-original-height="1600" /></a></div><br />
Un rego de brócoli. Por agora está moi san e con bo aspecto. Maria Rhttp://www.blogger.com/profile/02094962681066876183noreply@blogger.com0tag:blogger.com,1999:blog-30117194.post-51658473401517464312018-12-02T14:44:00.000+01:002018-12-02T14:46:58.583+01:00Torta de abelás - Larpeiros TVG<h2>
Torta de abelás (Larpeiros TVG 20/11/2018)</h2>
<h3>
En vídeo</h3>
<a href="http://www.crtvg.es/tvg/a-carta/guiso-de-xoubas-e-torta-de-abelas-con-pexegos" rel="noopener noreferrer">http://www.crtvg.es/tvg/a-carta/guiso-de-xoubas-e-torta-de-abelas-con-pexegos</a><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicVTN8EmJFCxmNURuGtZ5e8bplb_dbiNxjiVUkFo67sSzB1-ACgluh6CiqxLBDCCu8zLuji9LnXSI8Wbo9AOimQmv1CG8MreH-bsmeRPGGaQEW7T7dCvThR2PfkaEDV6kgVaUx9w/s1600/4573d9f2-4169-439a-bfe9-b3ab5644b634.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicVTN8EmJFCxmNURuGtZ5e8bplb_dbiNxjiVUkFo67sSzB1-ACgluh6CiqxLBDCCu8zLuji9LnXSI8Wbo9AOimQmv1CG8MreH-bsmeRPGGaQEW7T7dCvThR2PfkaEDV6kgVaUx9w/s320/4573d9f2-4169-439a-bfe9-b3ab5644b634.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aspecto da "miña" torta. Con cuberta de mazá.</td></tr>
</tbody></table>
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<h3>
Ingredientes e Preparación</h3>
<strong>para masa quebrada, base da torta</strong>.<br />
<ul>
<li>200 gr. fariña</li>
<li>pisco de sal</li>
<li>50 gr. de azucre</li>
<li>80 gr. de manteiga</li>
<li>1 ovo</li>
<li>vaina de vainilla moi picadiña</li>
</ul>
Peneiramos a fariña nun bol e engádimos a pisca de sal e os 50gr. de azucre. Batemos un ovo e engadímoslle a vainilla miudiña. Finalmente misturamos todo no bol xunto coa manteiga e amasamos cos dedos. Unha vez rematamos é recomendable metela unha media hora no frigorífico a repousar.<br />
<hr />
<strong>para crema de abelás</strong><br />
<ul>
<li>125 gr de azucre</li>
<li>50gr fariña</li>
<li>2 ovos</li>
<li>200 ml leite</li>
<li>125gr <a href="https://academia.gal/dicionario/-/termo/abel%C3%A1" rel="noopener noreferrer">abelás</a></li>
<li>raiadura de limón</li>
<li>pisquiño de canela para dar aroma ao leite</li>
</ul>
<hr />
Ponse o leite a lume suave nun cazo cunha pola de canela (só para aroma). Trituramos ben as abelás (tostadas), raiamos o limón. Batemos os dous ovos xunto co azucre.<br />
Botamos as abelás no cazo co leite, retiramos do lume e misturamos ben deixando que enfríe un pouco.<br />
Peneiramos a fariña enriba do azucre e os ovos e misturamos ben. Engadímoslle o leite coas abelás a mezcla. Cando se bota a crema enriba non debe estar quente porque poden callar os ovos.<br />
<hr />
Pelamos os pexegos (3) e cortamolos en medialúas finas. Tamén se poden utilizar pexegos de lata ou outras froitas como mazán ou pera.<br />
<strong>Poñemos o forno a 180º</strong> para que esté listo.<br />
Nun molde estiramos a masa (non é preciso untalo) e cubrimos ben o fondo e o lateral. Botámoslle a crema de abelás e cubrimos coas medialúas de pexego.<br />
Unha vez cuberto metemos <strong>ao forno aproximadamente 40 minutos</strong>.<br />
As moras (ou arandos) son de adorno unha vez está lista e fría.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQVlpKVeubU0UUODKwJygdjI7TkP1W0wl-o5rgRnhUlp-_AQYr_fBXne3MmOb7W1JsXc-AknKegAcs-lWi52_GdGvuoqo8tVYpP7fGsVJauNDKws_5OOMGIHpfZ7W5EULdj862tQ/s1600/a1e52fd1-c100-4942-9cc5-4eb3cf30a67b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQVlpKVeubU0UUODKwJygdjI7TkP1W0wl-o5rgRnhUlp-_AQYr_fBXne3MmOb7W1JsXc-AknKegAcs-lWi52_GdGvuoqo8tVYpP7fGsVJauNDKws_5OOMGIHpfZ7W5EULdj862tQ/s320/a1e52fd1-c100-4942-9cc5-4eb3cf30a67b.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Base, crema abelás e cuberta de mazá<br /></td></tr>
</tbody></table>
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<h2>
Que aproveite!!</h2>
<img alt="Larpeiros TVG sentados a mesa" src="http://www.crtvg.es/files/web/LARPEIROSNOVA.jpg" title="foto de familia" />Maria Rhttp://www.blogger.com/profile/02094962681066876183noreply@blogger.com0tag:blogger.com,1999:blog-30117194.post-76309103976711659502018-11-04T11:15:00.000+01:002018-11-04T11:15:20.680+01:00Secando figosAgora que chegou a chuvia e algo de frío, quitamos os poucos figos que aínda quedaban na figueira para intentar secalos e conservalos unhas semanas máis.<br />
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<h2>Secado</h2><br />
Córteinos pola metade e metinos no forno da <i>cociña de ferro</i>. Como en esta época do ano está acendida moitas horas aproveitase así tamén o calor para secar "cousas". O millo, figos, ...<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeP9ylf2v0nj70IwJEKeUtRspALbBRRqogW6PcNIvnBrp559ryqCZUlzrCJTZ2M3F-nudK-VoUConNyJ-djspJzPjZwx3P6nknoY2Mam24_ZLT6_RxxNTXj7aamkIFT0v9uxGclQ/s1600/ad7ad75a-5c62-4d98-a4f8-3bdeab8c558e.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeP9ylf2v0nj70IwJEKeUtRspALbBRRqogW6PcNIvnBrp559ryqCZUlzrCJTZ2M3F-nudK-VoUConNyJ-djspJzPjZwx3P6nknoY2Mam24_ZLT6_RxxNTXj7aamkIFT0v9uxGclQ/s320/ad7ad75a-5c62-4d98-a4f8-3bdeab8c558e.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Figos secando no forno</td></tr>
</tbody></table><br />
Pódelos secar nun <i>forno eléctrico</i>, poñendo unha temperatura suave (uns 80-100ºC) e deixalos durante horas ata que están secos.<br />
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<h2>Enfariñado</h2><br />
Pasados tres ou catro días (depende do lume que fagamos), cando xa se ven con un aspecto similar ao que teñen os que che venden nas tendas (encollen e enrrugan), metinos nunha bolsa e a través dun coador (para que non faga grumos) boteille un par de culleradas de fariña. Espolvorexeille ben e despois axitei-sansaniquei a bolsa para que a fariña se pegase ben ao figo.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDdsdms1l0HwTmVzJ-XtMRo3AhXVo8loM1yIONP59f9YcNOQ2NoMTrXa5EQ22zFBc9qfLcbjtvHY3kaKheLPJnIWqZvsEHHXCOOSVjFonTMYaRYHYMl0AueZEQgYBlDi8vBWDtHA/s1600/9f2b68ca-abd3-4e36-9dea-6bd6e7c97e80.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDdsdms1l0HwTmVzJ-XtMRo3AhXVo8loM1yIONP59f9YcNOQ2NoMTrXa5EQ22zFBc9qfLcbjtvHY3kaKheLPJnIWqZvsEHHXCOOSVjFonTMYaRYHYMl0AueZEQgYBlDi8vBWDtHA/s320/9f2b68ca-abd3-4e36-9dea-6bd6e7c97e80.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tras varios días secando e pasalos por fariña</td></tr>
</tbody></table><br />
Están moi ricos. Hai quen dí que mellor que frescos.<br />
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Non durarán <i>semanas</i> :PMaria Rhttp://www.blogger.com/profile/02094962681066876183noreply@blogger.com0tag:blogger.com,1999:blog-30117194.post-12428702501285683802018-08-19T22:12:00.001+02:002018-08-19T22:12:22.253+02:00A colleitaa 11 de Agosto de 2018<br />
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<h2>A nosa horta</h2>En esta época do ano recollemos o <b>froito do TRABALLO</b> de tantos meses.<br />
<br />
Comento, por orde, as <b>fotografías</b><br><br />
<br />
Colleita de <b>cebolas</b> extendidas e ao sol para que acaben de secar e poder enrestralas limpas. Como se plantan en varias semanas tamén se van colleitando durante varias semanas.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZHl2LzIGLODVjrEFQXYsBltd5G7q8CPIMGCNX0gnb_X8EXFIE8t1GWxKzKxBDJLnBn29Zd0UqgJx2DtIkcPEDMFUHPgbYaPCsNabD7jwNobSraMO58QbBIlPOm2jl27wbg-FCmA/s1600/IMG_20180811_183817.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZHl2LzIGLODVjrEFQXYsBltd5G7q8CPIMGCNX0gnb_X8EXFIE8t1GWxKzKxBDJLnBn29Zd0UqgJx2DtIkcPEDMFUHPgbYaPCsNabD7jwNobSraMO58QbBIlPOm2jl27wbg-FCmA/s320/IMG_20180811_183817.jpg" width="320" height="180" data-original-width="1600" data-original-height="900" /></a></div>Enrestrando as cebolas<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ54KmJfBl6kOUtmTSZ_azHkYtaXgYBEF9lvy9Pqz_T98Qr23M56Q8D9VPJBEKuU0tt8k13zqaga0guStXL7FZNL949la62NNtUAr5OMrNxtkg4yMYN_saBJvdN9bCVrhYHUcLrA/s1600/IMG_20180811_184314.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ54KmJfBl6kOUtmTSZ_azHkYtaXgYBEF9lvy9Pqz_T98Qr23M56Q8D9VPJBEKuU0tt8k13zqaga0guStXL7FZNL949la62NNtUAr5OMrNxtkg4yMYN_saBJvdN9bCVrhYHUcLrA/s320/IMG_20180811_184314.jpg" width="180" height="320" data-original-width="900" data-original-height="1600" /></a></div>Restras de cebolas. De este xeito pódense colgar nun lugar fresco e ventilado para a súa conservación<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6hmwoybVfxh3cVWKtwBItDoUG5tK9STw2Wn40fSwBdg3ncRktFTv8nW6Yc3rr0mIXhISdTNORQVVkVVSTS1ysOXftdmkK0wt-9HxlYfktZztpz78-hGREaGn_AKIg2JkEsQUlUA/s1600/IMG_20180811_185034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6hmwoybVfxh3cVWKtwBItDoUG5tK9STw2Wn40fSwBdg3ncRktFTv8nW6Yc3rr0mIXhISdTNORQVVkVVSTS1ysOXftdmkK0wt-9HxlYfktZztpz78-hGREaGn_AKIg2JkEsQUlUA/s320/IMG_20180811_185034.jpg" width="180" height="320" data-original-width="900" data-original-height="1600" /></a></div>Detalle dos tomates (co sulfato de cobre)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk6dckOc4DvWfHsVDUfvyeEef9y0olMsPi4z7jL8qqwAb9tQ_O-KwcSfp_N4crQ-kxmfOb6UxwsYTPxMaFMFQJ18eu4n7fV3trzX_cBL1iIbMtxoxlubUXfTMqQa281EtLw1GVKw/s1600/IMG_20180811_185246.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk6dckOc4DvWfHsVDUfvyeEef9y0olMsPi4z7jL8qqwAb9tQ_O-KwcSfp_N4crQ-kxmfOb6UxwsYTPxMaFMFQJ18eu4n7fV3trzX_cBL1iIbMtxoxlubUXfTMqQa281EtLw1GVKw/s320/IMG_20180811_185246.jpg" width="320" height="180" data-original-width="1600" data-original-height="900" /></a></div>Cribo con #fabas. Puxemos a secar as plantas coas coitelas das fabas e estas xa están limpas e secas para gardar. Consérvanse todo o ano, pero a #fabada con fabas novas está moi rica!!! Tamén lles chamamos #herbellas.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf-oEg5Si9bouqW0SpNpMLh9TcVolnH3HkBk0CG2YmrH9hCuSfRrpBC9tcIKNVfEl3S5tu-9lkpgvD3Eg7vD3bnmc8BXExtF2XLrjcQubnsiVURdKk9QpLQmHZXKY5dwjT5RqepQ/s1600/IMG_20180811_185309.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf-oEg5Si9bouqW0SpNpMLh9TcVolnH3HkBk0CG2YmrH9hCuSfRrpBC9tcIKNVfEl3S5tu-9lkpgvD3Eg7vD3bnmc8BXExtF2XLrjcQubnsiVURdKk9QpLQmHZXKY5dwjT5RqepQ/s320/IMG_20180811_185309.jpg" width="320" height="180" data-original-width="1600" data-original-height="900" /></a></div>"Collóns de fraile", expresivo nome :D para este outro tipo de #cirola, semellante a #claudia (que xa recollemos as que nos deixaron as #nespras)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzTgGQimXDnLIbXt7cFyPIHeSoCXFhRtEnigzzs7vqOoAibIItuf3L9wCFYEsPKVOdit_ZDhuYNFzqALY2Xjuuc_Brze5OcJWDH5jHFKWL288S1Xrk7XsnCXqR214mCJ73wlHUYQ/s1600/IMG_20180811_185349.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzTgGQimXDnLIbXt7cFyPIHeSoCXFhRtEnigzzs7vqOoAibIItuf3L9wCFYEsPKVOdit_ZDhuYNFzqALY2Xjuuc_Brze5OcJWDH5jHFKWL288S1Xrk7XsnCXqR214mCJ73wlHUYQ/s320/IMG_20180811_185349.jpg" width="320" height="180" data-original-width="1600" data-original-height="900" /></a></div>Planta do #cabaciño (#calabacín) #courguette. Non se ven ben, pero colleitámolos con uns 25/30cm de longo pois producen moito e é mellor comelos tenros<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBd2mhVtMMsG4_t_TBYNoi9kobAD6suun79oyfhGjB0PWs3aioY80KduBs1mQo0FdnALhTXF_X_V3XWV6gkFSDS116PspfXyWtdZ5dvD7s_c0pS1vhJs1fEwE0EU4TcRx29XpQbA/s1600/IMG_20180811_185453.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBd2mhVtMMsG4_t_TBYNoi9kobAD6suun79oyfhGjB0PWs3aioY80KduBs1mQo0FdnALhTXF_X_V3XWV6gkFSDS116PspfXyWtdZ5dvD7s_c0pS1vhJs1fEwE0EU4TcRx29XpQbA/s320/IMG_20180811_185453.jpg" width="320" height="180" data-original-width="1600" data-original-height="900" /></a></div>Plantas do #pemento de #Padrón e as do #tomate. Levamos semanas comendo nestos pementos, pero os pementos #morróns tamén están en bo estado. Os tomates xa comemos algúns, pero aínda están madurando.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKCBG7XvxaiVmVtpUOFkJskikhiN9zRx3Y3ZZgN5-Ks_Or5YtqAkXtG1LoOz0S3hEuY8753MJrzs59Lb3f3AGrSplPzw__U3RIpUUDMya5tf0Eh9eBKFQGdW2qBAaLdFsAh04sEw/s1600/IMG_20180811_185539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKCBG7XvxaiVmVtpUOFkJskikhiN9zRx3Y3ZZgN5-Ks_Or5YtqAkXtG1LoOz0S3hEuY8753MJrzs59Lb3f3AGrSplPzw__U3RIpUUDMya5tf0Eh9eBKFQGdW2qBAaLdFsAh04sEw/s320/IMG_20180811_185539.jpg" width="320" height="180" data-original-width="1600" data-original-height="900" /></a></div>Un escáncer intenta agocharse ao pe da pequena #arandeira (planta dos arandos) #blackberry. Este pequeno e inofensivo #reptil é moi común en #galicia<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHev84671DrGc7U6MB6AZJiMlIJ3upsrPbfXjoh4UtzqjaBmfItLDBhvSrfUY_yJGuHrHQalbBlTNHMCIm3-uB_q6ajABifnWYpDE94szvekHNSY-bhD9ooek0rVzOJt9WK4hePA/s1600/IMG_20180811_185627.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHev84671DrGc7U6MB6AZJiMlIJ3upsrPbfXjoh4UtzqjaBmfItLDBhvSrfUY_yJGuHrHQalbBlTNHMCIm3-uB_q6ajABifnWYpDE94szvekHNSY-bhD9ooek0rVzOJt9WK4hePA/s320/IMG_20180811_185627.jpg" width="320" height="271" data-original-width="1600" data-original-height="1354" /></a></div>Framboeseira, a planta que da a #framboesa (#raspberry). É a <b>segunda</b> colleita do verán.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheorw5GJsfEml2tGn-VZP65aNY0yfLv8TxaxBZyBpjowzqWBBqhmZtfUiUFAL2b_hIUHID1FZ3K15ZReUaorvnxMrSjGgYdm90F3T9A88OSYu2PWyYUWDY8VvaETGK8jUB22a40Q/s1600/IMG_20180811_185925.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheorw5GJsfEml2tGn-VZP65aNY0yfLv8TxaxBZyBpjowzqWBBqhmZtfUiUFAL2b_hIUHID1FZ3K15ZReUaorvnxMrSjGgYdm90F3T9A88OSYu2PWyYUWDY8VvaETGK8jUB22a40Q/s320/IMG_20180811_185925.jpg" width="320" height="180" data-original-width="1600" data-original-height="900" /></a></div>Planta que da o #espárrago. Está <b>florecida</b> despois de varios meses producindo. Así pode medrar e alimentarse. Máis tarde recortarémola e quedará baixo terra ate que na próxima primavera volte a brotar.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDb4ZjCQMq4fjYFrACh-QuKnARLEI0kYi7ULy1UAP5ZFdnBGKwqrOuvmJaPsW5BqUvhUX7yPM1PszC_xwV5fkHu5kACbackxENNqodUQYBtzIXlOrvyrFc7McbCgA_CdyHbQia9A/s1600/IMG_20180811_190105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDb4ZjCQMq4fjYFrACh-QuKnARLEI0kYi7ULy1UAP5ZFdnBGKwqrOuvmJaPsW5BqUvhUX7yPM1PszC_xwV5fkHu5kACbackxENNqodUQYBtzIXlOrvyrFc7McbCgA_CdyHbQia9A/s320/IMG_20180811_190105.jpg" width="320" height="180" data-original-width="1600" data-original-height="900" /></a></div>#romeu #rosemary Outra planta aromática (o limoeiro detrás). <i>Rosmarinus officinalis</i> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVdrvrGCmGGNcOPElKoHXzQ6E-eF7VBHoVdvHBldb2ttL8aoFiZI92nLYnXySG617G8_R6rkNwCYIFJ3BdVJDww_o819RSvqr27N3pQWAH_zcLlxgEsq3Tu5-pJ77wiM-yl9Dn-w/s1600/IMG_20180811_190119.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVdrvrGCmGGNcOPElKoHXzQ6E-eF7VBHoVdvHBldb2ttL8aoFiZI92nLYnXySG617G8_R6rkNwCYIFJ3BdVJDww_o819RSvqr27N3pQWAH_zcLlxgEsq3Tu5-pJ77wiM-yl9Dn-w/s320/IMG_20180811_190119.jpg" width="320" height="180" data-original-width="1600" data-original-height="900" /></a></div>Planta de #ourego #orégano. Na foto inferior xa colgamos un pouco a secar xunto cos allos e cebolas. É unha planta aromática que utilizamos principalmente para facer os #chourizos (na matanza do #porco). <i>Origanum Vulgare</i>.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDTyJ_gjZEvAHcKPzG4k1vJsZtDx48MIfYGtB2Zb8qPXkD7jAG2vunRSrFsmj9GalYKkw2TSbMXmO3CwYPwxl6l-2QdbhGrpvZx5I0pIwQeEHSjUtVE8_Y5fQqTgjKMzvE8l2dSw/s1600/IMG_20180811_190144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDTyJ_gjZEvAHcKPzG4k1vJsZtDx48MIfYGtB2Zb8qPXkD7jAG2vunRSrFsmj9GalYKkw2TSbMXmO3CwYPwxl6l-2QdbhGrpvZx5I0pIwQeEHSjUtVE8_Y5fQqTgjKMzvE8l2dSw/s320/IMG_20180811_190144.jpg" width="320" height="180" data-original-width="1600" data-original-height="900" /></a></div>#fatóns, unha especie de cirola moi sabrosa. Xa están madurando ben e a ver si os paxaros e as nespras non saltan neles.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj85jVFsKqaktuLBamJjJNwVo1bWzOF6HefucMqaGWfpziMgM78aaLfBn3qhHPHf-gGw7BPcsScBveOvJSBljQGRAmPI7DodwwehUODmTnuiNrv5llGm2PjGgE0yY5AqE7VPNBeTw/s1600/IMG_20180811_190244.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj85jVFsKqaktuLBamJjJNwVo1bWzOF6HefucMqaGWfpziMgM78aaLfBn3qhHPHf-gGw7BPcsScBveOvJSBljQGRAmPI7DodwwehUODmTnuiNrv5llGm2PjGgE0yY5AqE7VPNBeTw/s320/IMG_20180811_190244.jpg" width="320" height="180" data-original-width="1600" data-original-height="900" /></a></div>#kiwis, ate <b>outubro</b> non se recollen, pero xa mostran bo aspecto a pesar de que non hai tanta cantidade como o ano pasado<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUZLzX3bDq75yyRKVl4Ot3gYSQxjaSXSo7CALJCZDDXn0WsPnao5n7NrFlyO6jSAYPXWRa0PBRVrR78PEM0fWWZv77w5Fjib2I9OPtYYs7GBWhh6j49ph2Husr52lsowtSdARzg/s1600/IMG_20180811_190315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUZLzX3bDq75yyRKVl4Ot3gYSQxjaSXSo7CALJCZDDXn0WsPnao5n7NrFlyO6jSAYPXWRa0PBRVrR78PEM0fWWZv77w5Fjib2I9OPtYYs7GBWhh6j49ph2Husr52lsowtSdARzg/s320/IMG_20180811_190315.jpg" width="320" height="180" data-original-width="1600" data-original-height="900" /></a></div>Aquí as restras que comentaba arriba de cebolas e #allo #garlic xa colgados<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT4iDrg6kjJs7n7_LRfhVmZwmCD6QcCWdwP_C10BXjrU0cg2eSD7SoXezdZpYwIf2E0-O9IZmY66kTlYxgpGK24D3OXKU8PdPiAbA7AyNJIP5SXoLq5_gUb9K4V3gv5UTV8301bw/s1600/IMG_20180811_201655.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT4iDrg6kjJs7n7_LRfhVmZwmCD6QcCWdwP_C10BXjrU0cg2eSD7SoXezdZpYwIf2E0-O9IZmY66kTlYxgpGK24D3OXKU8PdPiAbA7AyNJIP5SXoLq5_gUb9K4V3gv5UTV8301bw/s320/IMG_20180811_201655.jpg" width="180" height="320" data-original-width="900" data-original-height="1600" /></a></div>#chalotas ou #ceboletas, son pequenas cebolas moi boas para estofados e guisos<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimEXVI99xKsIYFX0Cwe9EMFpQyMTOg3e_Bjl5mUBba7goO_I2mpTGAwql2Kng6rVtbaHXGl872V-v5KejGb7p9FgtoQMR_MdsQdc7TioWqykKESG9M0-p6K-X7OMPT_Y9WD6vdCg/s1600/IMG_20180811_201715.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimEXVI99xKsIYFX0Cwe9EMFpQyMTOg3e_Bjl5mUBba7goO_I2mpTGAwql2Kng6rVtbaHXGl872V-v5KejGb7p9FgtoQMR_MdsQdc7TioWqykKESG9M0-p6K-X7OMPT_Y9WD6vdCg/s320/IMG_20180811_201715.jpg" width="180" height="320" data-original-width="900" data-original-height="1600" /></a></div>#xudías, tanto planas como redondas (as miñas preferidas) #beans<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfM5Oug3RWxLoPeIVbd2c9pG7GaCHH3_dQqBfUdD0avP6AJbhlPjs9ocM5tMpKVOtGxXPsIkqfW0vdUMfj6JyHXkQRZJ4XkqVjsRzELwkiBsYmfKRi0Z5uBH7CyOhw5pQR4FX-MQ/s1600/IMG_20180814_154112.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfM5Oug3RWxLoPeIVbd2c9pG7GaCHH3_dQqBfUdD0avP6AJbhlPjs9ocM5tMpKVOtGxXPsIkqfW0vdUMfj6JyHXkQRZJ4XkqVjsRzELwkiBsYmfKRi0Z5uBH7CyOhw5pQR4FX-MQ/s320/IMG_20180814_154112.jpg" width="180" height="320" data-original-width="900" data-original-height="1600" /></a></div><br />
Esto <b>só é unha mostra</b>, o exemplo da colleita de un só día, parte de todo o que sementamos e coidamos durante tantos meses.<br />
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<h2>Podería por tamén as fotografías de</h2><br />
Non puxen fotografías das #cenoria, do #repolo, do #millo, da #berenxena, #patacas, das #maceira, das #fresa, as #pereira, #nabizas, #tomiño <i>Thymus vulgaris</i>, os tomates cherries, #acelgas, #ruibarbo, #apio, #porro, etc etc ;-)<br />
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Que se faga o <b>traballo</b> con ilusión non significa que non requira <b>esforzo e constancia</b> para limpar (a man, arrincándoas) as malas herbas, podar e limpar cando é preciso, abonar a terra, fumigar as plagas, ter ansia de ir regar cando apreta a seca (moitas veces ao amencer ou case de noite). Son horas e horas de <b>traballo</b> e coidados que teñen a súa <b>recompensa</b> non só nesta hora da <i>colleita</i>, se non no disfrute e satisfación que producen o seu coidado.<br />
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Ti tes horta? Comenta por aquí si che parece. Grazas ;-)<br />
Maria Rhttp://www.blogger.com/profile/02094962681066876183noreply@blogger.com0tag:blogger.com,1999:blog-30117194.post-35914634821599802032018-01-27T19:45:00.000+01:002018-01-27T19:51:34.779+01:00Cunquiños de masa filo con grelos e queixo de cabra<br />
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Inspirada por <br />
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<a href="https://lacocinadefrabisa.lavozdegalicia.es/crujiente-masa-philo-espinacas-queso-cabra/" target="_blank">Crujiente masa philo de espinacas y queso de cabra</a></h1>
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de <a href="https://lacocinadefrabisa.lavozdegalicia.es/sobre-mi/" target="_blank">Isabel (Frabisa) </a></div>
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Na miña receita substituín as espinacas por <a href="https://gl.wikipedia.org/wiki/Grelo" target="_blank">grelos</a>.</div>
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Para <b>cantidades e procedemento </b>está moi ben explicado na receita de <i>Frabisa</i>, así que aquí só porei as fotografías así como as modificacións e particularidades que da miña elaboración.<br />
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Aquí está na tixola o salteado de grelos, ceboliña, uvas pasas, etc. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjioQsihxsVD4takYKk-i2-WUSLiU8FChIBfL4oOpbj0cKbl9nXEzOsSy-4Af7-h-yF4EoG58RnceXeiiuACRFYWPcJKFniJnynfuJTLr3nAo6JaUtcAYTA7p9P8hFITHCr04C-KA/s1600/DSCF2917.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="933" data-original-width="1400" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjioQsihxsVD4takYKk-i2-WUSLiU8FChIBfL4oOpbj0cKbl9nXEzOsSy-4Af7-h-yF4EoG58RnceXeiiuACRFYWPcJKFniJnynfuJTLr3nAo6JaUtcAYTA7p9P8hFITHCr04C-KA/s320/DSCF2917.JPG" width="320" /></a></div>
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Untando as láminas de masa filo con ovo <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3nUNdeaVPpKDLep7d2FX5woW9F8Y4z9lZmxhT-ZmM2354b2HGWpDElLgLOCkhmm3lCpA3LGfN07b5Oki2FiLy7MoAQ9AeBiFeLpewSUbHFgH-WAXuSKf3kW4cu7Xi1ogtd1uXxA/s1600/DSCF2926.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="773" data-original-width="1200" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3nUNdeaVPpKDLep7d2FX5woW9F8Y4z9lZmxhT-ZmM2354b2HGWpDElLgLOCkhmm3lCpA3LGfN07b5Oki2FiLy7MoAQ9AeBiFeLpewSUbHFgH-WAXuSKf3kW4cu7Xi1ogtd1uXxA/s320/DSCF2926.JPG" width="320" /></a></div>
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cada lámina forrando o seu cunco, repartimos o salteado <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb7CN8UplbJJ7kdfdPOxwBFJ-ZVJKh6AwTv_skNzWN8yU0JzGNIw2iRuREN9uLJUgf_otNaSV3K8yAk75W6Ay_lVRpfoKoTAK8I7kTg4UNDiwekpnRDhErD6v5IvVrxrEqWZenjQ/s1600/DSCF2933.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="857" data-original-width="1500" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb7CN8UplbJJ7kdfdPOxwBFJ-ZVJKh6AwTv_skNzWN8yU0JzGNIw2iRuREN9uLJUgf_otNaSV3K8yAk75W6Ay_lVRpfoKoTAK8I7kTg4UNDiwekpnRDhErD6v5IvVrxrEqWZenjQ/s320/DSCF2933.JPG" width="320" /></a></div>
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Córtanse as rodaxiñas de queixo de cabra (un par)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTV9Voin4ABGDia0LYUOQt1DlAHwqC0Q4rYWKiNfgGIt8TCtgdMhIEH7jkhIO6msznblKVdUH57FJ11X7lCaZkdR38YvIRrjRKvwxM4XP2L_0YZll0MQRpLJCF3l4VjZOWqFxI5A/s1600/DSCF2935.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="894" data-original-width="1500" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTV9Voin4ABGDia0LYUOQt1DlAHwqC0Q4rYWKiNfgGIt8TCtgdMhIEH7jkhIO6msznblKVdUH57FJ11X7lCaZkdR38YvIRrjRKvwxM4XP2L_0YZll0MQRpLJCF3l4VjZOWqFxI5A/s320/DSCF2935.JPG" width="320" /></a></div>
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e xa está listo <br />
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para ir ao forno, uns 10' (ate que se funda o queixo). Hai que ter coidado de que non se queime a masa filo, polo que se pode tapar con papel de aluminio para protexela pero que siga fundindo o queixo.<br />
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E aquí o resultado final <br />
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Un primeiro plato ben sabroso e doado de facer.</div>
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Maria Rhttp://www.blogger.com/profile/02094962681066876183noreply@blogger.com0Galicia, Spain42.5750554 -8.133855799999992139.592676899999994 -13.297429799999993 45.5574339 -2.9702817999999924tag:blogger.com,1999:blog-30117194.post-83626699243345410432017-04-23T10:26:00.003+02:002017-04-23T10:26:54.519+02:00Horta 13 de AbrilEste é o momento de grande actividade na horta. Nas últimas semanas estivemos plantando moitas verduras, preparando as árbores, coidando o terreo para botar o millo e as fabas, reparando o cerrado para que non veña o jabalí ou os cans estropear o traballo,...<div>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/W1lefxL38V5G0-Lnj1PDSgdDfQFHbb2gKDZ-4OkXhkpBJaZJs3vT1ppp7vFAXARA9-4kG7hzcC4gBY9SrF7Gi9G_ZbYS8mtdfpiIKf7UOm8YZLkTSfjHZjLJi55aydaUlEGX-yEHe6mMEY9iVwbPS-RyWH0yHs0-cfm5M2WdCrGbirIvWiXfyPirFdxW6LPiJLhqztTYS3LDcBhXJNvlo16fN8ryzQetOwzc6cXRsncaVvz3tyDGyYKnIwSxkJcEUxtDNX_SqhvTAvuSLkz5cgSmtcHYz6ojJJeavQKW2XDFI7WPyMIBV-lLbv2sFNTxLfu5TO9W4NIok3kX3-Y04x2pdNQerW70Lip_NPTjjAm2iSrigEgh_Kba9EunrBdyMZ9J6zaoya7gHbVPpQUnYc2jj1nxxjwWxtaSnzJznm5gSQ1Kx3kfIS8BeiZg7XsKcySuxcQL3G0DBOju95hLY8YwJFigziY_niZR-jeXGD4HZT5PuULc1VsNZ03wPG_LobSTmj5TeKtRW_ekhv1SnJ9h7QQCKyD4KGCm87lbkJJ7v1HOIyALK2C1vhs3djDDIoRSoALRI4M5qg9Wzve_baIS6TwqK6Rbt6IPI1oegCXxW0czSp2DI1Y7dYLf-6zG9cbumpxRmlsNzmwYY1e75Gq6MbjQui5xDbtAQPfMOA=w518-h776-no" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://3.bp.blogspot.com/W1lefxL38V5G0-Lnj1PDSgdDfQFHbb2gKDZ-4OkXhkpBJaZJs3vT1ppp7vFAXARA9-4kG7hzcC4gBY9SrF7Gi9G_ZbYS8mtdfpiIKf7UOm8YZLkTSfjHZjLJi55aydaUlEGX-yEHe6mMEY9iVwbPS-RyWH0yHs0-cfm5M2WdCrGbirIvWiXfyPirFdxW6LPiJLhqztTYS3LDcBhXJNvlo16fN8ryzQetOwzc6cXRsncaVvz3tyDGyYKnIwSxkJcEUxtDNX_SqhvTAvuSLkz5cgSmtcHYz6ojJJeavQKW2XDFI7WPyMIBV-lLbv2sFNTxLfu5TO9W4NIok3kX3-Y04x2pdNQerW70Lip_NPTjjAm2iSrigEgh_Kba9EunrBdyMZ9J6zaoya7gHbVPpQUnYc2jj1nxxjwWxtaSnzJznm5gSQ1Kx3kfIS8BeiZg7XsKcySuxcQL3G0DBOju95hLY8YwJFigziY_niZR-jeXGD4HZT5PuULc1VsNZ03wPG_LobSTmj5TeKtRW_ekhv1SnJ9h7QQCKyD4KGCm87lbkJJ7v1HOIyALK2C1vhs3djDDIoRSoALRI4M5qg9Wzve_baIS6TwqK6Rbt6IPI1oegCXxW0czSp2DI1Y7dYLf-6zG9cbumpxRmlsNzmwYY1e75Gq6MbjQui5xDbtAQPfMOA=w518-h776-no" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Maceiras en flor</td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/ENmNiKBqVWj3W9j0xYP9Qxgbfrk-1htUXtMiEWEBZ3xyvFPbESjw7lAC9IF6VsLG0Arn2Lg1QawtQvfOWGK75XGQAtqU3jT3mVcRx8SWErbETvYz8lfuRJqSw0xdQJUIvDqDOmwn2GVu30K_oZLVhSEnFuezZ_FtK7sLAIwctC77uqtC78-TL2kSph20UjvSXKmWsgXsWpBSHx6NaHY1B1ptEMzVBcn4xeHGNY0IpwWjq7H4dxabHGCrUCTVDWrockqviyi3VtmYiv8FWipqQ757n3g4aZVheaa3RrFdWWwvHcGIbCH2Ny_QWYzinNvsvqF08T-XPgPVe91EUI8m768wi68oF4zYoCpxwmWzzMF_PzSdbladQG9uO5FZAMcNTSHFrFcWKvdsp3PGfbqIWDjt2twZ6KYf4cYBlr7aToHGY6WZlr9KegRHAdepvRIwUDWkQpM4S90xL1Ia_Xsk2hkk1LaDiOcx_5KHp_Ln5tRUW4EHfTNB2ex9MhkckoN88bWKC0IgXJ3bPfjIpFTvRYT6nP0E2iua28ePt6tl3N14RY4rQ5a_T2b6YljfbRoxV-9LQvK_LO78ILNrjcgRsHaVR0aCpoj_bvtE9QISK6TSjWf8dj99J_c2vf8ci_vpYBO7hv4e9PnoDkQYSsYyNRGUxRXIDXE-z9wRN1jk2A=w1139-h776-no" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="218" src="https://2.bp.blogspot.com/ENmNiKBqVWj3W9j0xYP9Qxgbfrk-1htUXtMiEWEBZ3xyvFPbESjw7lAC9IF6VsLG0Arn2Lg1QawtQvfOWGK75XGQAtqU3jT3mVcRx8SWErbETvYz8lfuRJqSw0xdQJUIvDqDOmwn2GVu30K_oZLVhSEnFuezZ_FtK7sLAIwctC77uqtC78-TL2kSph20UjvSXKmWsgXsWpBSHx6NaHY1B1ptEMzVBcn4xeHGNY0IpwWjq7H4dxabHGCrUCTVDWrockqviyi3VtmYiv8FWipqQ757n3g4aZVheaa3RrFdWWwvHcGIbCH2Ny_QWYzinNvsvqF08T-XPgPVe91EUI8m768wi68oF4zYoCpxwmWzzMF_PzSdbladQG9uO5FZAMcNTSHFrFcWKvdsp3PGfbqIWDjt2twZ6KYf4cYBlr7aToHGY6WZlr9KegRHAdepvRIwUDWkQpM4S90xL1Ia_Xsk2hkk1LaDiOcx_5KHp_Ln5tRUW4EHfTNB2ex9MhkckoN88bWKC0IgXJ3bPfjIpFTvRYT6nP0E2iua28ePt6tl3N14RY4rQ5a_T2b6YljfbRoxV-9LQvK_LO78ILNrjcgRsHaVR0aCpoj_bvtE9QISK6TSjWf8dj99J_c2vf8ci_vpYBO7hv4e9PnoDkQYSsYyNRGUxRXIDXE-z9wRN1jk2A=w1139-h776-no" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Abellón libando</td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/AjPhWUJaJ3ay7MHCI-05jgqAIseTu4f-I76E2m48ziMImO7IyHLAwk1s-TlsIDdc5C_Uv5q93RyGKahFsD6Lb3k9JTAxIDrySDGkwssA0KKT-1HhqbBuk0Ntav6rNziBYTernZOTK37E6FQObFSsU4m8hj2n9GXkdin3msSCn_-gL1Uqi4X-SqgE-q5eaTMU867LQpYcI8qlk2qgSTwvlGlRPBpD_K4NQOsGOnrmVC633o39o1oHt7XXL4R42kAuEhRxUsUXijONIDCHSqqXSnRfrydMqj0ApBWv_xpeudiSrMIoH6USYioF0hH0HFuBVHl4hra9oQzuzBq4l-KboTCXbvz01TdBgYvBmbzmibu_f_sUmsXlLUalEDnuso9QQ1s_BjiG7QffRmgIbAVvAsGNyJI_OobAMvuo9gJ44jKqJyiXXc0oGmUyZXqkTrWtAgXF6HxnUw3kwMNdcDcF-OOtPOAbvIpA5AgJ5i8CyR307mHFmwrkJDrIgeJyHgOgPaMyCtlS_4yhUg52BHkbrTFDrr2dF7Es8lbtcsQhaL_FlGmrNNvYJ5fYfe0pQC9FKvgOlMH5LpQkaCnoozYq1zIEIkANBKtRTbRa13jp5PZZP18EiOwVedTIkG4_mIbG-D6nXOrg3m96Qm6UwyyrF7LysPexqj3SC4NMK-SoPQ=w668-h521-no" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="249" src="https://1.bp.blogspot.com/AjPhWUJaJ3ay7MHCI-05jgqAIseTu4f-I76E2m48ziMImO7IyHLAwk1s-TlsIDdc5C_Uv5q93RyGKahFsD6Lb3k9JTAxIDrySDGkwssA0KKT-1HhqbBuk0Ntav6rNziBYTernZOTK37E6FQObFSsU4m8hj2n9GXkdin3msSCn_-gL1Uqi4X-SqgE-q5eaTMU867LQpYcI8qlk2qgSTwvlGlRPBpD_K4NQOsGOnrmVC633o39o1oHt7XXL4R42kAuEhRxUsUXijONIDCHSqqXSnRfrydMqj0ApBWv_xpeudiSrMIoH6USYioF0hH0HFuBVHl4hra9oQzuzBq4l-KboTCXbvz01TdBgYvBmbzmibu_f_sUmsXlLUalEDnuso9QQ1s_BjiG7QffRmgIbAVvAsGNyJI_OobAMvuo9gJ44jKqJyiXXc0oGmUyZXqkTrWtAgXF6HxnUw3kwMNdcDcF-OOtPOAbvIpA5AgJ5i8CyR307mHFmwrkJDrIgeJyHgOgPaMyCtlS_4yhUg52BHkbrTFDrr2dF7Es8lbtcsQhaL_FlGmrNNvYJ5fYfe0pQC9FKvgOlMH5LpQkaCnoozYq1zIEIkANBKtRTbRa13jp5PZZP18EiOwVedTIkG4_mIbG-D6nXOrg3m96Qm6UwyyrF7LysPexqj3SC4NMK-SoPQ=w668-h521-no" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Máis bichería traballando</td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/dpQBh_2UvIzaeCHCqBoYanG_8JjYChdjP079SBBvmlqyvKONWnoicjvtVmGrRyjX0Y1i1xJ-Ggkv1k1LE5O64b-k8YzrCoDVvBywe5DpyZ7OoOl1g4BQQvLhxc7O7GtatqkHtx8yaFSXOL2TeU5cqkapJOtlWKCvjcbvyABw-YgTFiNuo12BzTCQMRsxR_5KrcXXxAbtG3dWMaDn8151CiSIDRdmdTJvhflwrvV9uHWh49qfqbDMVqocyOyn_DcpXxQxq52mlgSQb3Lzik9Vlzju8OZKJiZFIyuXAatOO42QnEIiiDqgqTSxHQ3vKWbrnacP0ECuQ2Pf_zFqqZx7nOvL4VOGc7JpPCsRTCVhRXC2v4CC-dA3dXycylKDQlMdY7LSN8n7h93-tBKeGeB0PpEjmiC7FlDJd-KOmFvjAUePkEoCdv3zxESj-tvQPxoFWq53wyTijl-sv-iZn_frwcbdvwNfXmTTMgZ0gTmoeMiETOXZdU-SoPisY0yHrr7hCBJbbqUO-r9EYnE-J1OfVtPckJkvq-jVQTZlc6eLevMmJm1XWRPfPHB44QP00xDfNbz9M9jgKFGeQ9vREJQabXIhFzzjKi_IxktxkOpkN6HliT12mMfIA6ZAdaKLfiQxaw0Ru9aM4DLWq3XV27RCrm9c11-66O2xK8IYMUpYWA=w632-h776-no" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://1.bp.blogspot.com/dpQBh_2UvIzaeCHCqBoYanG_8JjYChdjP079SBBvmlqyvKONWnoicjvtVmGrRyjX0Y1i1xJ-Ggkv1k1LE5O64b-k8YzrCoDVvBywe5DpyZ7OoOl1g4BQQvLhxc7O7GtatqkHtx8yaFSXOL2TeU5cqkapJOtlWKCvjcbvyABw-YgTFiNuo12BzTCQMRsxR_5KrcXXxAbtG3dWMaDn8151CiSIDRdmdTJvhflwrvV9uHWh49qfqbDMVqocyOyn_DcpXxQxq52mlgSQb3Lzik9Vlzju8OZKJiZFIyuXAatOO42QnEIiiDqgqTSxHQ3vKWbrnacP0ECuQ2Pf_zFqqZx7nOvL4VOGc7JpPCsRTCVhRXC2v4CC-dA3dXycylKDQlMdY7LSN8n7h93-tBKeGeB0PpEjmiC7FlDJd-KOmFvjAUePkEoCdv3zxESj-tvQPxoFWq53wyTijl-sv-iZn_frwcbdvwNfXmTTMgZ0gTmoeMiETOXZdU-SoPisY0yHrr7hCBJbbqUO-r9EYnE-J1OfVtPckJkvq-jVQTZlc6eLevMmJm1XWRPfPHB44QP00xDfNbz9M9jgKFGeQ9vREJQabXIhFzzjKi_IxktxkOpkN6HliT12mMfIA6ZAdaKLfiQxaw0Ru9aM4DLWq3XV27RCrm9c11-66O2xK8IYMUpYWA=w632-h776-no" width="260" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Co calor e sol teñen moita facenda, coma os agricultores<br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/e9GDn0-hH5OnZqFRvN5QtclQm7hRj9NjDfMlS0iMTr5Q1P3PXEUjRgS6ihgVXCXO0Yp0QgUj_SFqpQ4RYOF5wUCV6sv3hR0jv7FPFaf-_3dXDySsBfdJLl76rkeIY6qVOydwUhWTPs7j7Fa5V8oz9ldiQu3G9e9KtZRQ7h7NP0_CWCWDNJ1hTGDwsbfrhVcpMm-COwwvrkXLl1qG93OJk77_Lk9tHrETqqioPwE6clpnnNNzVtbLglKwgWN-34CDKe2lZ6UwDXYiPD2mtCpKkeDvPvtbsNiJ8nnpABWGBcVod2wrM7B7Uehp9Z91wjnefprm1h-d98C1jvASbTK7h1bWyFnHyrLZhHVgZjAJqri3O6YSGhHOQhEJGl153IK-dnkpo7wSlm1O4lgGeu0CMrSfamFfGxIYBdgBp-n1_sw0Dj2G_3Jh5eTztlEZWmLILAWvYKmqRSBM_p042ZkbDr6qOewUN5iCez_mGm8p4roYJ91toQDYUzgzCHoo2MQge7upmKzGjx8SexE_gpZFKGJqRJqXoqoR3LZFqxtvWLZZV8fMwsKvyupkF99YjWXf272kpg5MiMkx3aSUlV_LWATE9_fBXKGM53kiBzPfY6Q71PuCGfgnMMoD1Dhze3dwWStSLGaPyDPrMDEdruj4g7kx8ujhhyBoq4DGhfDbWA=w819-h776-no" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="303" src="https://3.bp.blogspot.com/e9GDn0-hH5OnZqFRvN5QtclQm7hRj9NjDfMlS0iMTr5Q1P3PXEUjRgS6ihgVXCXO0Yp0QgUj_SFqpQ4RYOF5wUCV6sv3hR0jv7FPFaf-_3dXDySsBfdJLl76rkeIY6qVOydwUhWTPs7j7Fa5V8oz9ldiQu3G9e9KtZRQ7h7NP0_CWCWDNJ1hTGDwsbfrhVcpMm-COwwvrkXLl1qG93OJk77_Lk9tHrETqqioPwE6clpnnNNzVtbLglKwgWN-34CDKe2lZ6UwDXYiPD2mtCpKkeDvPvtbsNiJ8nnpABWGBcVod2wrM7B7Uehp9Z91wjnefprm1h-d98C1jvASbTK7h1bWyFnHyrLZhHVgZjAJqri3O6YSGhHOQhEJGl153IK-dnkpo7wSlm1O4lgGeu0CMrSfamFfGxIYBdgBp-n1_sw0Dj2G_3Jh5eTztlEZWmLILAWvYKmqRSBM_p042ZkbDr6qOewUN5iCez_mGm8p4roYJ91toQDYUzgzCHoo2MQge7upmKzGjx8SexE_gpZFKGJqRJqXoqoR3LZFqxtvWLZZV8fMwsKvyupkF99YjWXf272kpg5MiMkx3aSUlV_LWATE9_fBXKGM53kiBzPfY6Q71PuCGfgnMMoD1Dhze3dwWStSLGaPyDPrMDEdruj4g7kx8ujhhyBoq4DGhfDbWA=w819-h776-no" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flores da cerdeira</td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/wUJeIxcufsCCQuMpHW1ZoxajaqlcywbyOjbS7mkrrjrVWZE7O2aJ0EpOa75Ybr6r16Tj59ocHiEgFbLSafbjBWAXYMpvzJfH6pVm9eduoilJH9q-Fiicg5Yir4dhwhV4eV-KofO1OPEwXdJ5ZizmXStZtyQ56dtTiRkLEtHn4CfGDbkY0tKBeFnXip_yAnWowhVLkigvxM5bNwVFsg-Q8GfERNS38nq8hkR9mSLyoPk75IYVb9WXJ5S7YLg6iqKb9WCvnX21MzlYdvMMa-llifKbRlBMb1ZZ6AadCCnfSD-npUQlVHPLezmiDk4rynoEiglTfk2ot1eNu5lkth9_Z8iCbrxCjgEWjUpv3UuqLx1GcyFaUnYJhkN7IFibyPnVF5cEB1yNnou9QKP3exbSo9yMf23jWepCFatGnOX2nusyLGtpnH1UIYI_B7fFNkRVc7QJKGh0mINgU36XMGoc6BNEEdTuTFIMAPbYVWv9I1wVdKDDT_c6gfSo2HC9aQD1UMd0mzGds3Og4yzwk26ChUTGZiBSbt7Us2Bu_I61ZxXmStVh1Monw0McaiVdj3d_B5wFN-d6xkDf9k_S5O-Xu5fxv3yt5rPnovhdxrNiO6YPnh0nEj_YkryJRz7zPsd5Jn5hA2jVfG4tEL37Jk6Epq50un4bxEowRO2s6rl9wA=w1164-h776-no" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://2.bp.blogspot.com/wUJeIxcufsCCQuMpHW1ZoxajaqlcywbyOjbS7mkrrjrVWZE7O2aJ0EpOa75Ybr6r16Tj59ocHiEgFbLSafbjBWAXYMpvzJfH6pVm9eduoilJH9q-Fiicg5Yir4dhwhV4eV-KofO1OPEwXdJ5ZizmXStZtyQ56dtTiRkLEtHn4CfGDbkY0tKBeFnXip_yAnWowhVLkigvxM5bNwVFsg-Q8GfERNS38nq8hkR9mSLyoPk75IYVb9WXJ5S7YLg6iqKb9WCvnX21MzlYdvMMa-llifKbRlBMb1ZZ6AadCCnfSD-npUQlVHPLezmiDk4rynoEiglTfk2ot1eNu5lkth9_Z8iCbrxCjgEWjUpv3UuqLx1GcyFaUnYJhkN7IFibyPnVF5cEB1yNnou9QKP3exbSo9yMf23jWepCFatGnOX2nusyLGtpnH1UIYI_B7fFNkRVc7QJKGh0mINgU36XMGoc6BNEEdTuTFIMAPbYVWv9I1wVdKDDT_c6gfSo2HC9aQD1UMd0mzGds3Og4yzwk26ChUTGZiBSbt7Us2Bu_I61ZxXmStVh1Monw0McaiVdj3d_B5wFN-d6xkDf9k_S5O-Xu5fxv3yt5rPnovhdxrNiO6YPnh0nEj_YkryJRz7zPsd5Jn5hA2jVfG4tEL37Jk6Epq50un4bxEowRO2s6rl9wA=w1164-h776-no" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">uns regos de patacas, naceron ben</td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/MxSw6MfPozumYDxKy7vyVgbnmK4xFXJvYmhYUOrrKqaqKZI6WpOeS1GeP2yIBR1coaiNysIsBwUn4HA7ZNQ54zjSlhjyrTOasaBgYNWstHRh90IBRQeyr-SqZNJe1h-autzrmk_QHenWpUx56ftUFmDQ79Pg_gxNUWi2VWw4jPd5gJMCo136HgODPCOKQjxq8LXTfPYTSwYULCFrLU5c5r7ufqz0NlSdvv5BiWuU-UV4mtcaCSQDMcK3FHD4HBHq91Snh20EL_otS8CCt3g38MNPCMl7QY-Uspk4RODI9pfCYuw6dOg8aMZDCoNebgnMvoZkGPxFtN0enGGX0DC1RAuWya9Q_yryzvOcZiNEfhRyyr_FP2xZ_wMcaTAFVSQLQbBJrV6LlqsgkkYmA3uaZMmKdqMIajNUrQXUE31p8mfPCy7mJMhbZpjsxdMJNUhC6BXPaANOEc3vjQFYjtmkmnatPhRUbM3N3Q4gU3zvTFUxVte6cE9MN9lC9bs2iYG3iOPkCP2oOePmhbgRmgUAAeoAGBdFCp2uAsyUs0EC_GHB5GpK2RN0LgfIO8K1LPM0TymoW47GcMIiIl-O_nNovjFv-V4ehG7Ag8iqmx8xfb1RoebYqs7VMJV1AMPm7ScgMQSs7Xd-Q6t8yAJ2YP4Ggf9qJe8amwS5wd_cGoFbIg=w785-h776-no" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="316" src="https://2.bp.blogspot.com/MxSw6MfPozumYDxKy7vyVgbnmK4xFXJvYmhYUOrrKqaqKZI6WpOeS1GeP2yIBR1coaiNysIsBwUn4HA7ZNQ54zjSlhjyrTOasaBgYNWstHRh90IBRQeyr-SqZNJe1h-autzrmk_QHenWpUx56ftUFmDQ79Pg_gxNUWi2VWw4jPd5gJMCo136HgODPCOKQjxq8LXTfPYTSwYULCFrLU5c5r7ufqz0NlSdvv5BiWuU-UV4mtcaCSQDMcK3FHD4HBHq91Snh20EL_otS8CCt3g38MNPCMl7QY-Uspk4RODI9pfCYuw6dOg8aMZDCoNebgnMvoZkGPxFtN0enGGX0DC1RAuWya9Q_yryzvOcZiNEfhRyyr_FP2xZ_wMcaTAFVSQLQbBJrV6LlqsgkkYmA3uaZMmKdqMIajNUrQXUE31p8mfPCy7mJMhbZpjsxdMJNUhC6BXPaANOEc3vjQFYjtmkmnatPhRUbM3N3Q4gU3zvTFUxVte6cE9MN9lC9bs2iYG3iOPkCP2oOePmhbgRmgUAAeoAGBdFCp2uAsyUs0EC_GHB5GpK2RN0LgfIO8K1LPM0TymoW47GcMIiIl-O_nNovjFv-V4ehG7Ag8iqmx8xfb1RoebYqs7VMJV1AMPm7ScgMQSs7Xd-Q6t8yAJ2YP4Ggf9qJe8amwS5wd_cGoFbIg=w785-h776-no" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">espárragos</td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/3BidMW5zILhow725e_d9TvAhBXlUGMGXwVeTb2UqwYDsf1aHvO8cxfP68SIHNBulD4bmDdlKmvVAitU5mrWmeYt5pAZv5WUj5c_awJ3OmHcR9n6PTwWHrpqt59Jv5Z0ArDfcnMjY8V1qPwmRdFHZqmq2_aMMhS5Jw9sLyz9PpsNSAbVvL3YTkw8sjDJeAQ7Eld1Fn7W2Vw5AQzhAMAeiHbOqkSBBOOLkvHBuBVkkRzGlgzDLHyC83a5QDTpvN1SSxbbR1YXGW7KtSpEFtZdcOWL3jpJxfGHZCbRC0eR8zGzdAyRnBRHHfus0KzrJ6YDN0sE53B7xvYcBF2c_EezmmeNbUnrXWMWWv13A1d6P5uB6FxDtcDOlfTHaXXp_s3MQVujZGGYI51XWHFnwDyvdaAGYqewkMjuFxbYxSOVcQl6IWN-tbzVCUo-T1lqygp5DPMvVu45PETPGq4uRiO7B6mOeRMpLGpXGdVy2sozChZJnY4URW3LOKGKDrPaFUzdBf8tDmxcZWQ30GSXJeKiNC-t4CJMKnso0tH3lCgvwVqZjTAPj3NFM-DdlHFmslpuxOAZEZqdgojzlM3mrb0Ej4D6GwV8_bdNawv9tHOhd1AtQG5mK-9-W9haoE_yUa56YcwJR6_O81EQXuFhprtrI0sca23J1iPdhkuADDhRx1w=w1164-h776-no" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://2.bp.blogspot.com/3BidMW5zILhow725e_d9TvAhBXlUGMGXwVeTb2UqwYDsf1aHvO8cxfP68SIHNBulD4bmDdlKmvVAitU5mrWmeYt5pAZv5WUj5c_awJ3OmHcR9n6PTwWHrpqt59Jv5Z0ArDfcnMjY8V1qPwmRdFHZqmq2_aMMhS5Jw9sLyz9PpsNSAbVvL3YTkw8sjDJeAQ7Eld1Fn7W2Vw5AQzhAMAeiHbOqkSBBOOLkvHBuBVkkRzGlgzDLHyC83a5QDTpvN1SSxbbR1YXGW7KtSpEFtZdcOWL3jpJxfGHZCbRC0eR8zGzdAyRnBRHHfus0KzrJ6YDN0sE53B7xvYcBF2c_EezmmeNbUnrXWMWWv13A1d6P5uB6FxDtcDOlfTHaXXp_s3MQVujZGGYI51XWHFnwDyvdaAGYqewkMjuFxbYxSOVcQl6IWN-tbzVCUo-T1lqygp5DPMvVu45PETPGq4uRiO7B6mOeRMpLGpXGdVy2sozChZJnY4URW3LOKGKDrPaFUzdBf8tDmxcZWQ30GSXJeKiNC-t4CJMKnso0tH3lCgvwVqZjTAPj3NFM-DdlHFmslpuxOAZEZqdgojzlM3mrb0Ej4D6GwV8_bdNawv9tHOhd1AtQG5mK-9-W9haoE_yUa56YcwJR6_O81EQXuFhprtrI0sca23J1iPdhkuADDhRx1w=w1164-h776-no" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Os xornaleiros plantando un pouco máis de cebolo.<br />As rachas de carballo secando ao sol.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Croquis coas diferentes verduras.</td></tr>
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As maceiras teñen moita flor, e as cerdeiras preséntanse ben (a ver si deixan algo os paxaros!!) pero o pexegueiro está ate os topes de pexeguiños pequenos (a metade caeranlle como é loxico) e probablemente este sexa ano de froito de pedra</div>
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Maria Rhttp://www.blogger.com/profile/02094962681066876183noreply@blogger.com0tag:blogger.com,1999:blog-30117194.post-35551654408324531942017-04-02T19:41:00.002+02:002017-04-02T19:46:45.239+02:00Tarta de mascarpone, chocolate e fresas. <h2>
Tarta de mascarpone, chocolate e fresas.</h2>
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<a href="https://lacocinadefrabisa.lavozdegalicia.es/como-hacer-tarta-de-mascarpone-chocolate-y-frambuesas-2/" target="_blank">Ver a receita de Frabisa</a> aqui, foi de donde intentei seguir os pasos para a miña tarta.<br />
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Esta tarta é un pouco <i>laboriosa</i> (cal non!?) sobre todo si fas ti mesma o <i>queixo mascarpone.</i><br />
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Intentei seguir a receita do xeito máis exacto posible e só cambiei a decoración.<br />
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<i>Quedoume moi bonita! </i><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihp9UEuLi1szvB30g57OdM-m5X3MMebkEfa25kwfBpkTVTLErPRDtPcnZAFCJlLrmOz2t5drTstA8x-0zDmx3qhAinBK2SPBpnEfwzKK8kjxlDZxuTVpX3SfX0UwkTN0ivh7KoRA/s1600/DSCF2548.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihp9UEuLi1szvB30g57OdM-m5X3MMebkEfa25kwfBpkTVTLErPRDtPcnZAFCJlLrmOz2t5drTstA8x-0zDmx3qhAinBK2SPBpnEfwzKK8kjxlDZxuTVpX3SfX0UwkTN0ivh7KoRA/s320/DSCF2548.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tarta.</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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A falta de frambuesas... boas son <b>fresas e unha poliña de menta.</b><br />
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<b>E sabrosa!</b><br />
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O queixo mascarpone quedou cremoso e suave. O borde co <b>marmelo de laranxa e améndoa picada </b>ten un sabor lixeiramente acedo que contrasta moi ben co chocolate e o queixo.<br />
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<tr><td class="tr-caption" style="text-align: center;">Aquí vense as partes da tarta</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Esta receita hai que gardala! :D<i><br /></i><br />
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Copio e pego da <a href="https://lacocinadefrabisa.lavozdegalicia.es/como-hacer-tarta-de-mascarpone-chocolate-y-frambuesas-2/" target="_blank">web de Frabisa</a></h3>
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<li style="box-sizing: border-box; margin: 4px 0px; text-align: left;"><b style="box-sizing: border-box;">Ingredientes (molde de 24 cm.)</b></li>
<li style="box-sizing: border-box; margin: 4px 0px; text-align: left;"><b style="box-sizing: border-box;">Para la masa de galletas</b></li>
<li style="box-sizing: border-box; margin: 4px 0px; text-align: left;">– 300 gr. de galletas (tipo, María o Digestive)</li>
<li style="box-sizing: border-box; margin: 4px 0px; text-align: left;">– 80 gr. de mantequilla</li>
<li style="box-sizing: border-box; margin: 4px 0px; text-align: left;">– 50 gr. de chocolate (*)</li>
<li style="box-sizing: border-box; margin: 4px 0px; text-align: left;"><b style="box-sizing: border-box;">Para el relleno</b></li>
<li style="box-sizing: border-box; margin: 4px 0px; text-align: left;">– 500 gr. de mascarpone</li>
<li style="box-sizing: border-box; margin: 4px 0px; text-align: left;">– 100 gr. de nata</li>
<li style="box-sizing: border-box; margin: 4px 0px; text-align: left;">– 4 huevos</li>
<li style="box-sizing: border-box; margin: 4px 0px; text-align: left;">– Ralladura de un limón</li>
<li style="box-sizing: border-box; margin: 4px 0px; text-align: left;">– 1 yogur sin azúcar</li>
<li style="box-sizing: border-box; margin: 4px 0px; text-align: left;">– 100 gr. de leche</li>
<li style="box-sizing: border-box; margin: 4px 0px; text-align: left;">– 150 gr. de azúcar</li>
<li style="box-sizing: border-box; margin: 4px 0px; text-align: left;">– 70 gr. de maizena (o harina)</li>
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<li style="box-sizing: border-box; margin: 4px 0px; text-align: left;"><b style="box-sizing: border-box;">Para el acabado</b></li>
<li style="box-sizing: border-box; margin: 4px 0px; text-align: left;">– Mermelada de lima (o naranja amarga)</li>
<li style="box-sizing: border-box; margin: 4px 0px; text-align: left;">– 10 gr. de almendras picadas o laminadas</li>
<li style="box-sizing: border-box; margin: 4px 0px; text-align: left;">– Ganache chocolate (70 gr. de chocolate Postres INTENSO de <b style="box-sizing: border-box;"><a href="http://www.nestle.es/" style="box-sizing: border-box; color: #0a0000; text-decoration: none;">Nestlé</a></b> + 70 gr. de nata + 1/2 cucharadita de miel)</li>
<li style="box-sizing: border-box; margin: 4px 0px; text-align: left;">– 1 tarrina de frambuesas frescas</li>
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<br />Maria Rhttp://www.blogger.com/profile/02094962681066876183noreply@blogger.com0tag:blogger.com,1999:blog-30117194.post-80978063841340491912017-03-04T19:47:00.002+01:002017-03-04T19:47:41.564+01:00Brócoli no microondas<br />
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Cocer verduras no microondas.</h2>
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Un dos problemas de cocer as verduras na auga é que se perde moita "vitamina". As verduras se están frescas teñen moita auga, e esa auga pódese "utilizar" para que ao metelas no microondas coza a propia verdura.</div>
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Non todas se adaptan ben a este tipo de cocido pero o <b>brócoli</b> e as <b>cenorias</b> si e queda un plato moi rico e saboroso.</div>
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Lavar ben o brócoli e poñelo no recipente que utilicemos para o microondas.<b> Non escurras demasiado a auga </b>de lavalo porque axudaralle a crear <b>vapor</b>. Pelas as cenorias e córtalas en anacos non demasiado grosos<b> para que lle leve o mesmo tempo facerse</b> que ao brócoli.</div>
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Eu bótolle xa unhas graias de <i>sal</i> e unhas gotas de <i>aceite de oliva virxe extra</i>, pero moi pouco, máis polo <b>aroma</b> que por outra cousa. Tamén se lle poden botar outras herbas ou <b>condimentos ao gusto.</b></div>
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<tr><td class="tr-caption" style="text-align: center;">en cru</td></tr>
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<b>O tempo de coción é variable e terás que ir probando, xa que depende do fresco que esté o brócoli e as cenorias, da auga que lle queda, do grosor das pezas que cortaches, da potencia do teu microondas,...</b></div>
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Como referencia eu póñolle minuto e medio a un 50% da potencia e catro minutos ao 100%, segundo o gusto personal deberás poñerlle máis ou menos tempo.</div>
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Debe quedar cocido, pero non "blandengue", a graza de esto é que trisque e pareza medio cru sen estalo.</div>
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<tr><td class="tr-caption" style="text-align: center;">cocida, pero quedoume a foto borrosa :(</td></tr>
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De este xeito, ademáis da "vitamina", a verdura conserva un sabor moito máis intenso (incluso a comprada no <i>super</i>) que a min me resulta agradable. Con un fío de aceite de oliva virxe extra, un par de ovos cocidos e unha lata de atún en aceite de oliva, preparas un bo plato en menos do que te das conta.</div>
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<tr><td class="tr-caption" style="text-align: center;">a comer!</td></tr>
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Maria Rhttp://www.blogger.com/profile/02094962681066876183noreply@blogger.com0tag:blogger.com,1999:blog-30117194.post-48700759688044773872017-01-15T13:44:00.001+01:002017-01-15T14:33:14.037+01:00Galletas de nata<p dir="ltr">Unhas galletas para tomar co café.<br></p><p dir="ltr"><br></p><p dir="ltr">Ingredientes:</p><p dir="ltr">Unha taza de nata</p><p dir="ltr">Unha taza de azucre</p><p dir="ltr">Media taza de aceite de xirasol </p><p dir="ltr">Un chisco de sal </p><p dir="ltr">Un chisco de Royal (levadura)</p><p dir="ltr">Fariña: a que admita </p><p dir="ltr"><br></p><p dir="ltr">Preparación:</p><p dir="ltr">Nun bol poñemos a nata, o azucre e o aceite e misturamos ben.</p><p dir="ltr">Ímoslle engadindo o Royal o sal e a fariña aos poucos ate obter unha consistencia que se poida estirar co rolo e quede cun grosor dun medio centímetro.</p><p dir="ltr">Poñemos o forno a quencer a 180°C</p><p dir="ltr">Con un corta pastas, ou vaso, imos cortando a masa. Espolvorexarlle unhas graias de azucre a cada galleta.</p><p dir="ltr">Poñemos na bandexa o papel do forno e imos poñendo as galletas e deixámolas facer ante que estén doradas (uns 25 minutos)</p><p dir="ltr">Si o forno ten aire activamosllo.</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguw0VbiSav_Q_Lpoj-et42GPwiuir_giautxYsRk8YJ7eUgxW1vH2mm2HNbSDhtqCZXMJ_ynjeqwcFTE7i0sXL7FkZE6KSKr3Jz8UpF2zsmGdmL6scooC3cWGPP2j5d9FrMnd9wA/s1600/IMG_20170115_134157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguw0VbiSav_Q_Lpoj-et42GPwiuir_giautxYsRk8YJ7eUgxW1vH2mm2HNbSDhtqCZXMJ_ynjeqwcFTE7i0sXL7FkZE6KSKr3Jz8UpF2zsmGdmL6scooC3cWGPP2j5d9FrMnd9wA/s640/IMG_20170115_134157.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;">Hai que deixalas enfriar :p</div><div class="separator" style="clear: both; text-align: center;"><br></div>Maria Rhttp://www.blogger.com/profile/02094962681066876183noreply@blogger.com0tag:blogger.com,1999:blog-30117194.post-55916785307769525642016-09-08T11:00:00.000+02:002016-09-08T12:26:15.711+02:00Courgettis con boloñesa<div class="separator" style="clear: both; text-align: center;">
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<b id="docs-internal-guid-30fcb658-08a8-bc05-71d2-0dddfdb079c2" style="font-weight: normal;"><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 34.666666666666664px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Courgettis(*) con </span><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 34.666666666666664px; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">boloñesa</span><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 34.666666666666664px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">.</span></b></div>
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<b id="docs-internal-guid-30fcb658-08a8-bc05-71d2-0dddfdb079c2" style="font-weight: normal;"><span style="background-color: #f1f7f7; color: #333333; font-family: "arial"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Receita de </span><a href="http://www.bbcgoodfood.com/recipes/courgetti-bolognese" style="text-decoration: none;"><span style="background-color: #f1f7f7; color: #1155cc; font-family: "arial"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">BBCGoodFood</span></a></b></div>
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<tr><td style="text-align: center;"><img alt="courgetti-bolognese.jpg" height="454" src="https://lh6.googleusercontent.com/1AuJIw3HnaVw2npPGuw6hkpvaJIBtb0bT8bc3cQJ1yanALrBXpMi5sAs_x4dccHYfzgYwiQMiOaXlrLcQnO4DVBJ_-0zYSwV32WNt_vftdRt8T1MORXcw3TeRycb8suwjPlUvXIV" style="border: medium none; margin-left: auto; margin-right: auto; transform: rotate(0rad);" width="500" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">foto en BBCGoodFood</td></tr>
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<b id="docs-internal-guid-30fcb658-08a8-bc05-71d2-0dddfdb079c2" style="font-weight: normal;"><span style="background-color: #f1f7f7; color: #333333; font-family: "arial"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b></div>
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<b id="docs-internal-guid-30fcb658-08a8-bc05-71d2-0dddfdb079c2" style="font-weight: normal;"><span style="background-color: transparent; color: #666666; font-family: "arial"; font-size: 20px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Ingredientes (para 4):</span></b></div>
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<li><span id="docs-internal-guid-30fcb658-08a8-bc05-71d2-0dddfdb079c2" style="line-height: 1.38;"><span style="color: black; font-family: "arial"; font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">2 culleradas de aceite de oliva virxe extra</span></span></li>
<li><span id="docs-internal-guid-30fcb658-08a8-bc05-71d2-0dddfdb079c2" style="line-height: 1.72174;"><span style="background-color: white; color: #333333; font-family: "arial"; font-size: 16px; vertical-align: baseline; white-space: pre-wrap;">500g turkey mince (thigh or breast) </span><span style="color: #6aa84f; font-family: "arial"; font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">eu utilicei peituga de polo</span></span></li>
<li><span id="docs-internal-guid-30fcb658-08a8-bc05-71d2-0dddfdb079c2" style="line-height: 1.38;"><span style="color: black; font-family: "arial"; font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">unha cebola grande (cortada finiña)</span></span></li>
<li><span id="docs-internal-guid-30fcb658-08a8-bc05-71d2-0dddfdb079c2" style="line-height: 1.38;"><span style="color: #6aa84f; font-family: "arial"; font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">pemento morrón (engadido meu)</span></span></li>
<li><span id="docs-internal-guid-30fcb658-08a8-bc05-71d2-0dddfdb079c2" style="line-height: 1.38;"><span style="color: black; font-family: "arial"; font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">1 dente de allo (esmagado)</span></span></li>
<li><span id="docs-internal-guid-30fcb658-08a8-bc05-71d2-0dddfdb079c2" style="line-height: 1.38;"><span style="color: black; font-family: "arial"; font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">2 cenorias grandes peladas en en rodaxas</span></span></li>
<li><span id="docs-internal-guid-30fcb658-08a8-bc05-71d2-0dddfdb079c2" style="line-height: 1.38;"><span style="color: black; font-family: "arial"; font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">150 gr. de champis cortados en anacos grandes</span></span></li>
<li><span id="docs-internal-guid-30fcb658-08a8-bc05-71d2-0dddfdb079c2" style="line-height: 1.38;"><span style="color: black; font-family: "arial"; font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">1 cullerada de puré de tomate</span></span></li>
<li><span id="docs-internal-guid-30fcb658-08a8-bc05-71d2-0dddfdb079c2" style="line-height: 1.38;"><span style="color: black; font-family: "arial"; font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">2 latas de 400gr. de tomate triturado (</span><span style="color: #6aa84f; font-family: "arial"; font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">ou tomate fresco ben maduro e en anaquiños</span><span style="color: black; font-family: "arial"; font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">).</span></span></li>
<li><span id="docs-internal-guid-30fcb658-08a8-bc05-71d2-0dddfdb079c2" style="line-height: 1.72174;"><span style="background-color: #f1f7f7; color: #333333; font-family: "arial"; font-size: 16px; vertical-align: baseline; white-space: pre-wrap;">2 chicken stock cubes (</span><span style="background-color: #f1f7f7; color: #6aa84f; font-family: "arial"; font-size: 16px; vertical-align: baseline; white-space: pre-wrap;">nada de avecren!, bótalle caldo de verdade</span><span style="background-color: #f1f7f7; color: #333333; font-family: "arial"; font-size: 16px; vertical-align: baseline; white-space: pre-wrap;">)</span></span></li>
<li><span id="docs-internal-guid-30fcb658-08a8-bc05-71d2-0dddfdb079c2" style="line-height: 1.38;"><span style="color: black; font-family: "arial"; font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">1 cullerada de salsa de soia (</span><span style="color: #38761d; font-family: "arial"; font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">eu non lla botei</span><span style="font-family: "arial"; font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">) <b style="color: black;">Editado: </b><span style="color: #cc0000;">Ver comentarios abaixo</span></span><span style="color: black; font-family: "arial"; font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">.</span></span></li>
<li><span id="docs-internal-guid-30fcb658-08a8-bc05-71d2-0dddfdb079c2" style="line-height: 1.38;"><span style="color: #6aa84f; font-family: "arial"; font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">unhas graias de cilantro (colleita propia)</span></span></li>
<li><span id="docs-internal-guid-30fcb658-08a8-bc05-71d2-0dddfdb079c2" style="line-height: 1.38;"><span style="color: black; font-family: "arial"; font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">4 cabaciños grandes </span><span style="color: #6aa84f; font-family: "arial"; font-size: 14.6667px; vertical-align: baseline; white-space: pre-wrap;">(da miña horta tamén)</span></span></li>
<li><span id="docs-internal-guid-30fcb658-08a8-bc05-71d2-0dddfdb079c2" style="line-height: 1.72174;"><span style="background-color: white; color: #333333; font-family: "arial"; font-size: 16px; vertical-align: baseline; white-space: pre-wrap;">grated pecorino or </span><a href="http://www.bbcgoodfood.com/glossary/parmesan" style="text-decoration: none;"><span style="background-color: white; color: #333333; font-family: "arial"; font-size: 16px; vertical-align: baseline; white-space: pre-wrap;">Parmesan para servi</span></a><span style="background-color: white; color: #333333; font-family: "arial"; font-size: 16px; vertical-align: baseline; white-space: pre-wrap;">r, </span><span style="background-color: white; color: #6aa84f; font-family: "arial"; font-size: 16px; vertical-align: baseline; white-space: pre-wrap;">ou un queixo do teu gusto</span></span></li>
<li><span id="docs-internal-guid-30fcb658-08a8-bc05-71d2-0dddfdb079c2" style="line-height: 1.72174;"><span style="background-color: #f1f7f7; color: #333333; font-family: "arial"; font-size: 16px; vertical-align: baseline; white-space: pre-wrap;">unhas follas de albahaca (eu púxenlle unhas follas de perexil)</span></span></li>
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<b id="docs-internal-guid-30fcb658-08a8-bc05-71d2-0dddfdb079c2" style="font-weight: normal;"><span style="background-color: transparent; color: #666666; font-family: "arial"; font-size: 20px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cociñando:</span></b></div>
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<b id="docs-internal-guid-30fcb658-08a8-bc05-71d2-0dddfdb079c2" style="font-weight: normal;"><span style="background-color: #f1f7f7; color: #333333; font-family: "arial"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1</span></b></div>
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<b id="docs-internal-guid-30fcb658-08a8-bc05-71d2-0dddfdb079c2" style="font-weight: normal;"><span style="background-color: #f1f7f7; color: #333333; font-family: "arial"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Quenta unha cullerada de aceite de oliva virxe extra nunha pota plana, engádelle a peituga (en tacos) e dórala. Reservar a un lado unha vez feita.</span></b><br />
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<b id="docs-internal-guid-30fcb658-08a8-bc05-71d2-0dddfdb079c2" style="font-weight: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxiYfYL5CrAiISXC61l6NDeDozpO3UqSFlzTcnnFtaa1DHdv7Ys3hVNbS7Po8Siji2z-XVDsReAgCKJdR5w1OkaH5Lz-uYBSAW_hIrbIble_T19Q9Mij3ekNslhm-Jy4uQuw54fg/s1600/DSCF1476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxiYfYL5CrAiISXC61l6NDeDozpO3UqSFlzTcnnFtaa1DHdv7Ys3hVNbS7Po8Siji2z-XVDsReAgCKJdR5w1OkaH5Lz-uYBSAW_hIrbIble_T19Q9Mij3ekNslhm-Jy4uQuw54fg/s320/DSCF1476.JPG" width="320" /></a></b></div>
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<span style="background-color: #f1f7f7; color: #333333; font-family: "arial"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2</span></div>
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<span style="background-color: #f1f7f7; color: #333333; font-family: "arial"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pica a cebola finiña e vaina facendo ben lentiña durante uns 10 minutos; engade o allo (deixando que se faga durante un minuto) e a continuación as cenorias e os champis e o pemento morrón. Cociñas todo durante uns 4 minutos ate que se fagan un pouco.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7V6xUvebR3AKFkilzAGTi0aE-l_i-AqkXHeyevJo8mTief8fMuZC5VHV5SbVYP_YLsO2Z11ea8MhyEKvMk-VsNLc6ihw3bNroMoQLis-chW9-PqzhtX4xV5XCZqcfl_KY82puJw/s1600/DSCF1478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7V6xUvebR3AKFkilzAGTi0aE-l_i-AqkXHeyevJo8mTief8fMuZC5VHV5SbVYP_YLsO2Z11ea8MhyEKvMk-VsNLc6ihw3bNroMoQLis-chW9-PqzhtX4xV5XCZqcfl_KY82puJw/s320/DSCF1478.JPG" width="320" /></a></div>
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<span style="background-color: #f1f7f7; color: #333333; font-family: "arial"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Bótalle enriba a peituga que doraches antes, xunto a unha cullerada de salsa de tomate e saltea todo con lume vivo durante un minuto; engade o tomate en anaquiños e faino outro minuto.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfTSkLSM3HYLqNgKf0dXBq3o2DAW-dqiuAuiKYXUDr2NpVxL3J9GIYPe7SS49WQaz6pp4oSFOa3NFr3qaeR6IpQ1vA5Dk4NhqosqNpx_IOit785x8l7Hazy95dBumcSmnI51ym_w/s1600/DSCF1486.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfTSkLSM3HYLqNgKf0dXBq3o2DAW-dqiuAuiKYXUDr2NpVxL3J9GIYPe7SS49WQaz6pp4oSFOa3NFr3qaeR6IpQ1vA5Dk4NhqosqNpx_IOit785x8l7Hazy95dBumcSmnI51ym_w/s320/DSCF1486.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>o espiralizador e o cabaciño espiralizado</b></td></tr>
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<span style="background-color: #f1f7f7; color: #333333; font-family: "arial"; font-size: 16px; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cando a boloñesa está casi lista (agora podes engadirlle a salsa de soia) espiraliza os cabaciños e nunha sartén grande botas unha cullerada de aceite, botaslle uns graos de cilantro e cociñas a</span><span style="background-color: #f1f7f7; color: #333333; font-family: "arial"; font-size: 16px; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> lume vivo</span><span style="background-color: #f1f7f7; color: #333333; font-family: "arial"; font-size: 16px; font-style: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> ate que ablandan (2-3 minutos).</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><b>dorando as graias de cilantro</b></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b>O cabaciño espiralizado</b></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">O resultado final</td></tr>
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<span style="background-color: #f1f7f7; color: #333333; font-family: "arial"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">* Courguettis</span><span style="background-color: #f1f7f7; color: #333333; font-family: "arial"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">: a <i>palabra</i> ven de xuntar </span><span style="background-color: #f1f7f7; color: #333333; font-family: "arial"; font-size: 16px; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Courguette</span><span style="background-color: #f1f7f7; color: #333333; font-family: "arial"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> (cabaciño en francés) con </span><span style="background-color: #f1f7f7; color: #333333; font-family: "arial"; font-size: 16px; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">espaguettis</span><span style="background-color: #f1f7f7; color: #333333; font-family: "arial"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">. Tamén se utiliza </span><span style="background-color: #f1f7f7; color: #333333; font-family: "arial"; font-size: 16px; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Zucchini Noodles</span><span style="background-color: #f1f7f7; color: #333333; font-family: "arial"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> (fideos de cabaciño, en inglés)</span></div>
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</b>Maria Rhttp://www.blogger.com/profile/02094962681066876183noreply@blogger.com0tag:blogger.com,1999:blog-30117194.post-34187465225179904762016-08-06T09:26:00.002+02:002016-08-06T09:26:30.281+02:00Xoaniña traballandoAs xudías pilláronme bastante pulgón, pero teño <i>axuda</i> para acabar con el<br />
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Menuda fartura vai coller! Esta <a href="https://gl.wikipedia.org/wiki/Maruxi%C3%B1a" target="_blank">xoaniña</a> é "<i>voluntaria</i>", pero hai agricultores que as "contratan" para facer o traballo.<br />
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<a href="http://slideshowes.com/doc/917343/cultivo-de-catarinas-para-el-control-biol%C3%B3gico-de-plagas">http://slideshowes.com/doc/917343/cultivo-de-catarinas-para-el-control-biol%C3%B3gico-de-plagas</a><br />
<a href="http://www.criamariquitas.com/">http://www.criamariquitas.com/</a>Maria Rhttp://www.blogger.com/profile/02094962681066876183noreply@blogger.com0tag:blogger.com,1999:blog-30117194.post-3681015085216369982016-06-24T20:40:00.000+02:002016-06-24T20:40:01.261+02:00Un par de fotos de hoxeXa pronto teremos pementos<br />
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e tomates<br />
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e este ano só botamos un par de regos de garbanzos, a ver qué tal saen</div>
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<br />Maria Rhttp://www.blogger.com/profile/02094962681066876183noreply@blogger.com0tag:blogger.com,1999:blog-30117194.post-40949468070807966732016-05-26T11:45:00.001+02:002016-05-26T11:45:38.036+02:00Estado de la nación<div class="separator" style="clear: both; text-align: center;">
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As patacas están moi bonitas<br />
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contra abaixo temos unha fabas e millo. O millo é so para que amparen e axuden as fabas.<br />
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Plantamos outro pouco cebolo (como si houbese xa pouco), pero este é moi bo e non terá duda. Se fose pequeno xa é moi tarde para plantalo.<br />
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<br />Maria Rhttp://www.blogger.com/profile/02094962681066876183noreply@blogger.com0tag:blogger.com,1999:blog-30117194.post-2730306824805428352016-04-25T19:09:00.000+02:002016-04-25T19:09:00.222+02:00Flan con leite de coco<h2>
Flan con leite de coco</h2>
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A textura é un pouco máis densa, máis compacta, pero non dura. O sabor é igual de suave pero con un aroma un pouco distinto, a coco :D<br />
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Tamén pan. </h2>
Hai que collerlle o punto ao forno.<br />
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<br />Maria Rhttp://www.blogger.com/profile/02094962681066876183noreply@blogger.com0tag:blogger.com,1999:blog-30117194.post-92145238517101502172016-04-24T19:29:00.001+02:002016-04-24T19:29:29.086+02:0024 de abril. HortaEstas son as <a href="http://cultivaecome.blogspot.com.es/2016/03/plantamos-patacas-monalisa.html" target="_blank">patacas monalisa que plantamos o día 7 de marzo</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGNY8ARWF80VKYk8I77aGKG_A0IjdOo0qopbjqkVFcn6lSFAvAFvBXj5hzmfPQ8OrTeO4_Vu9FSikpwLLTwRaYxtniPV8Sn46rofjuoRN20lBfoINM3Vo5ca2Qc5r7bDrhwsZ48g/s1600/IMG_20160424_175850.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGNY8ARWF80VKYk8I77aGKG_A0IjdOo0qopbjqkVFcn6lSFAvAFvBXj5hzmfPQ8OrTeO4_Vu9FSikpwLLTwRaYxtniPV8Sn46rofjuoRN20lBfoINM3Vo5ca2Qc5r7bDrhwsZ48g/s320/IMG_20160424_175850.jpg" width="320" /></a></div>
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E estas as ceboletas e allos. Tamén se ven os chícharos e o semillero coa lechuga (tapado).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz_nTq_KdcF-Fwhk-MgXHoCT4JPa7MffZcIwjbHTitEqGSRngEr9L3nH8qJ8d1cBU_FFPMLzESeUHRtg6k2gDE62KqfviOakTtoVMmht8ZPQbR1nAn85o3qVLSFfeFzAkLhU1O4Q/s1600/IMG_20160424_175912.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz_nTq_KdcF-Fwhk-MgXHoCT4JPa7MffZcIwjbHTitEqGSRngEr9L3nH8qJ8d1cBU_FFPMLzESeUHRtg6k2gDE62KqfviOakTtoVMmht8ZPQbR1nAn85o3qVLSFfeFzAkLhU1O4Q/s320/IMG_20160424_175912.jpg" width="320" /></a></div>
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As flores de unha das pereiras.<br />
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<br />Maria Rhttp://www.blogger.com/profile/02094962681066876183noreply@blogger.com0tag:blogger.com,1999:blog-30117194.post-80767522937169346032016-03-07T18:20:00.000+01:002016-03-07T18:46:41.696+01:00Plantamos patacas monalisaO sábado facía moito frío e viñan trebóns,<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCU_bucmnKY34N0RUJw7XDTDX7HiogkZJQNSURr5xUenoNJbKRAf1Jdf2zjvn-Pnu9POYu5edy05tNM8iE-xJGFlytfUb78lHH4Gyy3knNFtLfz1AB3KGbyasaWov5O3fsE4LQ0Q/s1600/IMG_20160305_173430%257E2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCU_bucmnKY34N0RUJw7XDTDX7HiogkZJQNSURr5xUenoNJbKRAf1Jdf2zjvn-Pnu9POYu5edy05tNM8iE-xJGFlytfUb78lHH4Gyy3knNFtLfz1AB3KGbyasaWov5O3fsE4LQ0Q/s320/IMG_20160305_173430%257E2.jpg" width="320" /></a></div>
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pero aproveitamos que facía algo mellor pola tarde e fomos poñer unha caixa de <a href="http://www.spaldingbulb.co.uk/product/potato-mona-lisa-1/" target="_blank">patacas monalisa</a> que son máis ben de cedo.<br />
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Non quedan tan fondas como se ven na foto, se non a uns 8 ou 10 cm<br />
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Misturamos folla de carballo con caghallas da granxa dos pitos</div>
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Non hai que botarllo moi preto porque se non <i>queima</i> a pataca</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVxHPRaHr1b2qGH2O5UDVfFDpSwhsFYqKL_gGfClRiZ6nMPLrT_k0sQ7J5BuPJBbplF9BCp5Bl8GRjoUDc3aJ3BWRyC4sEtv88oNnZ6V8g9vKVjcPBzhoYFRIhRhDaLFZWvQLQSA/s1600/IMG_20160305_171856.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVxHPRaHr1b2qGH2O5UDVfFDpSwhsFYqKL_gGfClRiZ6nMPLrT_k0sQ7J5BuPJBbplF9BCp5Bl8GRjoUDc3aJ3BWRyC4sEtv88oNnZ6V8g9vKVjcPBzhoYFRIhRhDaLFZWvQLQSA/s320/IMG_20160305_171856.jpg" width="240" /></a></div>
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en primeiro plano as caghallas coa folla, e ao fondo Pepe co beso<br />
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ben, unhas graias de nitramón tamén leva</div>
<br />Maria Rhttp://www.blogger.com/profile/02094962681066876183noreply@blogger.com0tag:blogger.com,1999:blog-30117194.post-17596138524336214592016-02-07T16:53:00.001+01:002016-03-07T18:19:40.061+01:00Domingo de Entroido<h2>
Domingo de Entroido</h2>
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Esta semana, primeira de febreiro, aproveitamos un par de tardes boas e comezamos a plantar nas cousas da <b>horta</b>: ceboletas, allos, un rego de chícharos para cedo e espinacas.<br />
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No domingo celebramos o entroido como merece<br />
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<tr><td class="tr-caption" style="text-align: center;">o xantar</td></tr>
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Chourizos, orella, touciño da barriga, ... para "endulzar" os grelos.<br />
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As <b>filloas</b> son as que quedaron de onte<br />
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Facémolas nos <b>testos do pote</b><br />
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E de postre... <b>orellas</b>! :D<br />
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<br />Maria Rhttp://www.blogger.com/profile/02094962681066876183noreply@blogger.com0tag:blogger.com,1999:blog-30117194.post-24179354701413415252015-11-24T15:03:00.003+01:002015-11-24T15:03:34.350+01:00Broa con pasas e Cocido para o domingoOs días xa son moi curtos e o frío e a choiva cada vez arrímanse máis. Así que un bo <b>cocido</b> axuda a espantar a friaxe.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnX769hjw80u6zl6P_aVhOjN1qelraPns7RkRpEpTafbmORSNb03QZQUCcnV6Og8LazNoG64r57v2xney0NbAToebXiQkxs1JqYB7J_tijEO0KymRVqyd_ge1nwa7wC_cvIr7d8g/s1600/IMG_20151122_140039.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnX769hjw80u6zl6P_aVhOjN1qelraPns7RkRpEpTafbmORSNb03QZQUCcnV6Og8LazNoG64r57v2xney0NbAToebXiQkxs1JqYB7J_tijEO0KymRVqyd_ge1nwa7wC_cvIr7d8g/s320/IMG_20151122_140039.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Con pan e viño, faise o camiño.</td></tr>
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O pesuño do porco estaba boísmo :D O tamaño da ración é xeneroso nesta pousada.<br />
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Na foto de arriba vese o anaco de <b>broa</b> (pan de millo), en esta ocasión con <b>uvas pasas</b>.<br />
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Aquí en detalle<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1BO8vLkjCoIdB81OV1OCbXukUenc-1Dr9voDoPhwazBTdc9DDbWfosm_TjNR7tJMzkGwYMTCSvLO15n3FqJOhEH4NWe-wkYwC_Xg9jznLQ13LwFA6GINjuupVBdYo56FA6Frasg/s1600/IMG_20151122_133434.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1BO8vLkjCoIdB81OV1OCbXukUenc-1Dr9voDoPhwazBTdc9DDbWfosm_TjNR7tJMzkGwYMTCSvLO15n3FqJOhEH4NWe-wkYwC_Xg9jznLQ13LwFA6GINjuupVBdYo56FA6Frasg/s320/IMG_20151122_133434.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Broa (pan de millo)</td></tr>
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Nótense as pasas. Nótese tamén a berza na base. Nótese a cor por estar ben cocida e cómo escachou a codia.<div>
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Para rematar, dicir que recollemos os kiwis antes de que chovese moito (ver entradas antigas da bitácora) e foi un bo ano. Pillamos máis kiwis que patacas :P</div>
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Moitos aínda están un pouco duros para comer, pero según van madurando iremos comendo e durannos moitas semanas.<br /><br /></div>
Maria Rhttp://www.blogger.com/profile/02094962681066876183noreply@blogger.com0tag:blogger.com,1999:blog-30117194.post-9398968085270088982015-11-01T16:01:00.000+01:002015-11-01T16:01:38.904+01:00Tarta Mousse de Castañas<h2>
Tarta mousse de castañas</h2>
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O xoves pasado os <a href="https://twitter.com/LARPEIROSTVG" target="_blank">Larpeiros da TVG</a> fixeron esta <b>tarta de castañas</b> e eu adapteina un pouco ao meu gusto e aos ingredientes dispoñibles.<br />
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<a href="https://pbs.twimg.com/media/CSjydxAWUAAbX17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://pbs.twimg.com/media/CSjydxAWUAAbX17.jpg" width="320" /></a></div>
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<a href="https://www.facebook.com/notes/larpeiros/torta-de-casta%C3%B1as/10153737680019510" target="_blank">No seu facebook está dispoñible</a>.<br />
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<h3>
Pero aquí vai a miña tarta.</h3>
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<i>Copio e pego</i> os <b>ingredientes</b>:<br />
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<span class="fbUnderline">Para a base:</span></h3>
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Masa quebrada</div>
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250gr de fariña</div>
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25gr de améndoa moida (<b>diferencia</b>)</div>
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160g de manteiga</div>
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1 ovo (<b>diferencia</b>, so a xema)</div>
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1/2 cullerada pequena de sal</div>
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75g de azucre moído</div>
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<span class="fbUnderline">Para a crema de castañas:</span></h3>
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<span class="fbUnderline"> </span>500g de castañas cocidas en leite</div>
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4 ovos</div>
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150g de azucre </div>
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150ml de nata 35% m.g.</div>
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150g de requeixo</div>
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1 chorriño de licor de castañas, <b>eu boteille coñac</b></div>
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1 cullerada sopeira de cacao en pó, que <b>os Larpeiros non llo botaron por enriba </b>adornando.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI_k0l2FbxINmQ24_tfdTzr7lPdyynw1zSt1Msbl2kFiGVMfV3v0aF57_jA8-SEaCsyPko1C2V1pTsN-ElYgrpCCIEPM0IpXRePNCff5eb7yKlqqGBhgCXdhSeBo-_5_ijpdxpQw/s1600/IMG_20151101_142002231.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI_k0l2FbxINmQ24_tfdTzr7lPdyynw1zSt1Msbl2kFiGVMfV3v0aF57_jA8-SEaCsyPko1C2V1pTsN-ElYgrpCCIEPM0IpXRePNCff5eb7yKlqqGBhgCXdhSeBo-_5_ijpdxpQw/s320/IMG_20151101_142002231.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">a torta xa rematada e fría (do tempo)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ2oxuoiT7JKWB8nustr8qy9CJMBF5Ikhcc5DDv-rdCYt_KzwBQ9cOCgyv8OEv6nJsL6CqSUPWxU1VxCMDxL7nvXIQ4KtR-CHrOCxo0gZSf23TXhWUOoPr9ekHZ3MaW7YaUbyt1w/s1600/IMG_20151101_142039024.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ2oxuoiT7JKWB8nustr8qy9CJMBF5Ikhcc5DDv-rdCYt_KzwBQ9cOCgyv8OEv6nJsL6CqSUPWxU1VxCMDxL7nvXIQ4KtR-CHrOCxo0gZSf23TXhWUOoPr9ekHZ3MaW7YaUbyt1w/s320/IMG_20151101_142039024.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">espolvorexamos o cacao</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEY1fC4rLrZgOb2jPlzWaynR771K2wm05xTQl_ClwNvXhOVHUlAbEXHia2UFyXumyJ6t_iB_rZpgBvld5fPEhJaz_dsJ06bDaAupzvF6j4zyaN-QKa-abOwe7k5IwhAuiN1ajGGg/s1600/IMG_20151101_142124767.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEY1fC4rLrZgOb2jPlzWaynR771K2wm05xTQl_ClwNvXhOVHUlAbEXHia2UFyXumyJ6t_iB_rZpgBvld5fPEhJaz_dsJ06bDaAupzvF6j4zyaN-QKa-abOwe7k5IwhAuiN1ajGGg/s320/IMG_20151101_142124767.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">aquí vese a base, a mousse de castaña e o cacao</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhViI0gbvM-sAXOY7LmPbx2Sr48Aj0-uq57ExPrz0F5Jk-4Q0pLBvVYbm7sRpuDoeueXEbCvTEeqM7flQDb25XvEhAEy9hyX8saLDP6QtqH3yeTj7RhDuTsJ72ODpXyjgB48Vuxsg/s1600/IMG_20151101_142312282.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhViI0gbvM-sAXOY7LmPbx2Sr48Aj0-uq57ExPrz0F5Jk-4Q0pLBvVYbm7sRpuDoeueXEbCvTEeqM7flQDb25XvEhAEy9hyX8saLDP6QtqH3yeTj7RhDuTsJ72ODpXyjgB48Vuxsg/s320/IMG_20151101_142312282.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">lista para ...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8dZcelVVF5hLIrtHlgvR9HBsOMfOLo5c7WbL5EZvxireHNmjwIPxBQ5CH6uQYzx-2P_F12HhHgbOvWJScS24jporBhdaq2VTBPt1ifWrlu_sYulE6P-FWpnVaGHId_AL8tGbIGA/s1600/IMG_20151101_142521586.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8dZcelVVF5hLIrtHlgvR9HBsOMfOLo5c7WbL5EZvxireHNmjwIPxBQ5CH6uQYzx-2P_F12HhHgbOvWJScS24jporBhdaq2VTBPt1ifWrlu_sYulE6P-FWpnVaGHId_AL8tGbIGA/s320/IMG_20151101_142521586.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...comer! :D</td></tr>
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<br />Maria Rhttp://www.blogger.com/profile/02094962681066876183noreply@blogger.com0