tag:blogger.com,1999:blog-12929983574980758002024-03-13T05:48:54.913+01:00La cocina de ConluanaBlog de recetas de cocina, postres y otras cositas...Yohttp://www.blogger.com/profile/06134758564135914867noreply@blogger.comBlogger624125tag:blogger.com,1999:blog-1292998357498075800.post-83317738297644640442016-02-14T11:10:00.000+01:002016-02-14T11:16:16.996+01:00<div style="text-align: justify;">
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<i><span style="font-size: small;"><a href="https://1.bp.blogspot.com/-TlHc1YZvXCM/VsBLh2CGvUI/AAAAAAAAGZ8/-6zlJmvE9uE/s1600/IMG_4803.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://1.bp.blogspot.com/-TlHc1YZvXCM/VsBLh2CGvUI/AAAAAAAAGZ8/-6zlJmvE9uE/s320/IMG_4803.JPG" width="320" /></a></span></i></div>
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: medium;"><i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: xx-small;">Después de tantos meses, hoy quiero mostraros la mesa dulce que mi hija y yo preparamos para el Bautizo de Alma, la bebé de unos buenos amigos de mi hija. Fué una mesa pensada con mucho cariño y dedicación y nos consta que encantó a los papis, así como de todos los invitados.</span></span></i></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><a href="https://1.bp.blogspot.com/-WdQ0fGmzgJc/VsBL4cXaD5I/AAAAAAAAGaA/kfnv-hyLHlE/s1600/IMG_4800.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-WdQ0fGmzgJc/VsBL4cXaD5I/AAAAAAAAGaA/kfnv-hyLHlE/s320/IMG_4800.JPG" width="213" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: medium;"><i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: xx-small;">En esta mesa dulce, no podían faltar las palomitas con sabor a piruleta, los merengues caseros y nubes de chocolate-coco y de fresa!!!</span></span></i></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><a href="https://2.bp.blogspot.com/-84AcfN7L9Qs/VsBMjFyMdAI/AAAAAAAAGaI/LVyBYRDDD6Y/s1600/IMG_4801.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-84AcfN7L9Qs/VsBMjFyMdAI/AAAAAAAAGaI/LVyBYRDDD6Y/s320/IMG_4801.JPG" width="213" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: medium;"><i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: xx-small;">Unos cakepops de oreo y chocolate blanco, precedidos por unas trufas multicolor.</span></span></i></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><a href="https://4.bp.blogspot.com/-JBs5QK7a9lg/VsBNUfMPocI/AAAAAAAAGaU/iuS6hFZvb6o/s1600/IMG_4804.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://4.bp.blogspot.com/-JBs5QK7a9lg/VsBNUfMPocI/AAAAAAAAGaU/iuS6hFZvb6o/s320/IMG_4804.JPG" width="320" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-small;"> </span></span></i><a href="https://1.bp.blogspot.com/-lmiLAhRx8ho/VsBNq8TL2yI/AAAAAAAAGaY/0WUzXfrweVM/s1600/IMG_4806.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://1.bp.blogspot.com/-lmiLAhRx8ho/VsBNq8TL2yI/AAAAAAAAGaY/0WUzXfrweVM/s320/IMG_4806.JPG" width="320" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: medium;"><i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: xx-small;">Unos alfajores caseros rellenos de crema de kinder bueno, que buenos!!!</span></span></i></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><a href="https://1.bp.blogspot.com/-RrITULufRZM/VsBOgSkbO7I/AAAAAAAAGak/L1O27BljTH0/s1600/IMG_4819.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://1.bp.blogspot.com/-RrITULufRZM/VsBOgSkbO7I/AAAAAAAAGak/L1O27BljTH0/s320/IMG_4819.JPG" width="320" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: medium;"><i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: xx-small;">Botellas de agua y bolsitas de chuches para los pekes, todo ello con su blonda a juego.</span></span></i></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><a href="https://1.bp.blogspot.com/-VnV2eq_Z4Bo/VsBO5E9a_BI/AAAAAAAAGas/EV34fR4tJ5Q/s1600/IMG_4812.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://1.bp.blogspot.com/-VnV2eq_Z4Bo/VsBO5E9a_BI/AAAAAAAAGas/EV34fR4tJ5Q/s320/IMG_4812.JPG" width="320" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: medium;"><span style="font-family: "georgia" , "times new roman" , serif;"><i> Cupcakes de turrón de chocolate blanco, decorado con topping vegetal al aroma de piña colada, decorado con mininubes.</i></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><a href="https://2.bp.blogspot.com/-XqIL015eOGU/VsBPhqY80xI/AAAAAAAAGa0/LTBf84-hsZY/s1600/IMG_4820.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://2.bp.blogspot.com/-XqIL015eOGU/VsBPhqY80xI/AAAAAAAAGa0/LTBf84-hsZY/s320/IMG_4820.JPG" width="320" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: medium;"><i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: xx-small;"> Un detalle del centro de mesa con chucherías varias.</span></span></i></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><a href="https://1.bp.blogspot.com/-3mYgGbzOIDs/VsBP_QQoxvI/AAAAAAAAGa8/gn4sWblUWGM/s1600/IMG_4821.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://1.bp.blogspot.com/-3mYgGbzOIDs/VsBP_QQoxvI/AAAAAAAAGa8/gn4sWblUWGM/s320/IMG_4821.JPG" width="320" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: medium;"><i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: xx-small;">Por supuesto, no podía faltar la tarta, esta de chocolate, calada con almíbar de piruleta y rellena de dulce de leche, las rosas que la decoran, de topping vegetal con aroma de algodón dulce.</span></span></i></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-small;"><br /></span></span></i></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-small;"><br /></span></span></i></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><a href="https://2.bp.blogspot.com/-xSrHh49yhhA/VsBQc6GPNKI/AAAAAAAAGbE/bhD3TjzG5RY/s1600/IMG_4827.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://2.bp.blogspot.com/-xSrHh49yhhA/VsBQc6GPNKI/AAAAAAAAGbE/bhD3TjzG5RY/s320/IMG_4827.JPG" width="320" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-small;"><br /></span></span></i></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: medium;"><i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: xx-small;"><br /></span></span></i></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: medium;"><i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: xx-small;"> Aquí una vista general de como quedó la mesa.</span></span></i></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><a href="https://3.bp.blogspot.com/-bAmQq2ZJBwc/VsBQ0MVTr_I/AAAAAAAAGbM/6ZLq8QHDtog/s1600/IMG_4829.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-bAmQq2ZJBwc/VsBQ0MVTr_I/AAAAAAAAGbM/6ZLq8QHDtog/s320/IMG_4829.JPG" width="213" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: medium;"><i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: xx-small;">Y por último, las galletas que preparamos para regalar a los invitados, presentadas en una bonita caja de topitos rosas.</span></span></i></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><a href="https://2.bp.blogspot.com/-qnFF4ISOQV0/VsBRR9fDxVI/AAAAAAAAGbU/xD_MhkVR4To/s1600/IMG_4797.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://2.bp.blogspot.com/-qnFF4ISOQV0/VsBRR9fDxVI/AAAAAAAAGbU/xD_MhkVR4To/s320/IMG_4797.JPG" width="320" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><i><span style="font-size: x-small;"><a href="https://1.bp.blogspot.com/-wAWFetIcUfs/Scriikwi4lI/AAAAAAAAAX4/NeSubYGQieM/s1600/FIRMA%2BANA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-wAWFetIcUfs/Scriikwi4lI/AAAAAAAAAX4/NeSubYGQieM/s1600/FIRMA%2BANA.jpg" /></a></span></i></span></span></div>
<br />Anahttp://www.blogger.com/profile/16775095424822118307noreply@blogger.com0tag:blogger.com,1999:blog-1292998357498075800.post-57532871840172738532014-11-09T19:16:00.001+01:002014-11-09T19:16:33.471+01:00TARTA SAXOFÓN PARA EL CUMPLEAÑOS DE JAVI.<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Javi toca el saxofón, y su mamá quiso sorprenderle en su noveno cumpleaños con una tarta que reflejara su afición.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Es la primera vez que modelaba en fondant un instrumento musical, así que me puse manos a la obra...mucho video y mucho tutorial en internet me ayudaron a tener una idea más o menos clara de como sería el saxo. Eso sí, animado con unos ojitos para no perderse nada de la fiesta!!!</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">La tarta, la clásica tarta de galletas, la de toda la vida, la que nos hacían nuestras abuelas y madres y que aún no he conocido a nadie a quién no le guste, es éxito asegurado!!!</span></span></div>
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<span style="color: red;"><i><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">MUCHÍSIMAS FELICIDADES JAVI!!!</span></span></i></span></div>
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<br />Anahttp://www.blogger.com/profile/16775095424822118307noreply@blogger.com4tag:blogger.com,1999:blog-1292998357498075800.post-24276288703254262912014-05-25T18:29:00.000+02:002014-05-25T18:29:43.471+02:00MESA DULCE PRIMERA COMUNIÓN DE ALBERTO<div class="separator" style="clear: both; text-align: center;">
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<i><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Después de tanto tiempo sin escribir, casi 5 meses, hoy os dejo con algunas fotillos de las galletas y cakepops que he preparado para la mesa dulce de Alberto.</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Alberto hace hoy su Primera Comunión, y su tío quería obsequiarle con estas galletas totalmente personalizadas y unos cakepops muy dulces para completar la mesa que su mamá tenía pensada para él.</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Un precioso carrito dulce, en tonos blancos, azules y turquesa. </span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Los cakepops son de bizcocho de chocolate y crema de avellana, cubiertos con chocolate blanco y chocolate con leche.</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Las galletas son de vainilla, decoradas en fondant, acercándonos lo más posible al traje original. </span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Espero que para Alberto haya sido un día inolvidable, y que los invitados hayan disfrutado de la mesa dulce, tanto como yo lo he hecho al prepararla.</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Gracias a la familia por confiar en mí.</span></span></i></div>
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<br />Anahttp://www.blogger.com/profile/16775095424822118307noreply@blogger.com1tag:blogger.com,1999:blog-1292998357498075800.post-86684307536347421212014-01-09T19:25:00.001+01:002014-01-09T19:25:24.881+01:00TARTA FONDANT "ESTANCO AVENIDA" PARA EL CUMPLEAÑOS DE JUANFRAN<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Última tarta de fondant, en esta ocasión para celebrar el 27 cumpleaños de Juanfran (el novio de mi sobrina Tadiana :))</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Cake de chocolate inglés, calado con almíbar de piruleta y rellena de Mix Vegetal saborizado con aroma de coco.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Espero que le gustara y que disfrutara del momento, Felicidades!!!</span></span></div>
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Anahttp://www.blogger.com/profile/16775095424822118307noreply@blogger.com2tag:blogger.com,1999:blog-1292998357498075800.post-85433200896172752252013-12-01T13:33:00.000+01:002013-12-01T13:33:11.077+01:00TARTA FONDANT PARA LAS BODAS DE ORO DE MIS SUEGROS<br />
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Hace casi un mes que mis suegros, Mari y Rafael, celebraron sus bodas de Oro, para la ocasión quise sorprenderle con esta tarta.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Es un poco cansado hacer tantos pétalos de rosa para conseguir esta decoración tan delicada, pero el resultado, creo que ha merecido la pena.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Cada piso es de un sabor, calado y relleno distinto, así había para todos los gustos. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">El primer piso es un bizcocho de vainilla, calado con almíbar de melocotón y relleno de crema de natillas.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">El segundo es un cake inglés de chocolate, calado con almíbar de mandarina y relleno de crema de mandarina.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Y el último un bizcocho de coco, calado con almíbar de Malibú y relleno de crema de chocolate. </span></span></div>
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Anahttp://www.blogger.com/profile/16775095424822118307noreply@blogger.com1tag:blogger.com,1999:blog-1292998357498075800.post-4384522464022366602013-11-03T20:19:00.000+01:002013-11-03T20:19:16.482+01:00TARTA "CERDITOS EN EL BARRO" FONDANT, FC Y TA<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Seguro que ya conoceis esta tarta, llevo unos meses viéndola por la red y siempre que la veía, me entraban unas ganas enormes de hacerla.</span></span></div>
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<br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Aprovechando que ayer estuve liada con el fondant y la pasta de flores, saqué un ratito para modelar los cerditos y por fín hoy ha visto la luz mi tarta "Cerditos en el Barro" </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Para el bizcocho, me he decidido por la tarta borracha de chocolate y coco del recetario de la Fussión Cook, pero podeis hacerla perfectamente en el horno usando los mismos ingredientes.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Ingredientes: </span></span><br />
<ul>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">3 huevos</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">240 harina reposteria</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 sobre de levadura Royal</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">100 ml de aceite de girasol</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">3 cdas colmadas de cacao sin azúcar (Valor)</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">3 cdas colmadas de coco rallado</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">200 grs de azúcar</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">180 ml de leche</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 yogur de coco</span></span></li>
</ul>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Preparación:</span></span></div>
<ol style="text-align: justify;">
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Engrasamos la cubeta y reservamos.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Tamizamos en un cuenco la harina, el cacao, el coco rallado y la levadura, reservamos.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Batimos los huevos con el azúcar hasta que doblen el volúmen.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Incorporamos el aceite, la leche y el yogur y mezclamos.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Añadimos ahora los ingredientes secos y batimos a baja velocidad o integramos con una lengua de silicona.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Vertemos la preparación en la cubeta y programamos menú "cake" 50 minutos, sacamos la cubeta de la olla y dejamos templar otros 10 minutos.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Desmoldamos y dejamos enfriar completamente.</span></span></li>
</ol>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Para el almíbar de coco:</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Ponemos en la thermomix 150 grs de azúcar, 100 ml de agua, 50 ml de ron blanco y una cucharada de pasta de coco.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Programamos 10 minutos, a 100º, Velocidad 2, dejamos enfriar.</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Para la ganaché de chocolate:</span></span></div>
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<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Ponemos en un bol 200 grs de chocolate fondat y 200 ml de nata para montar.</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Metemos en el microondas 2 minutos, a intervalos de 30 segundos.</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Dejamos unos minutos dentro del micro para que sude y mezclamos bien, hasta que se hayan integrado perfectamente.</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Metemos en la nevera un par de horas.</span></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Sacamos y montamos la ganaché con una batidora de varillas, reservamos.</span></span></li>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Aparte, necesitaremos:</span></span><br />
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<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">2 paquetes de Kit-Kat de 5 paquetes cada uno.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Unos cerditos y flores en fondant</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Un bote de cualquier crema de avellana, nocilla, nutella....</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Fondant verde para simular el cesped.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">4-5 cucharadas de crema de natillas </span><span style="font-family: Georgia,"Times New Roman",serif;">(estas son las cremas nuevas de varios sabores que han traido en <a href="http://www.lacasitadulcedelasflores.com/">La Casita Dulce de las Flores</a>)</span></span></li>
</ul>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Y por último solo nos queda montar la tarta:</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></div>
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<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Dividimos el bizcocho en dos.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Ponemos una parte sobre la fuente que vayamos a servir.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Calamos con la mitad del almíbar de coco.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Ponemos la ganaché de chocolate y repartimos bien la capa.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Encima ponemos la crema de natillas y nivelamos.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Colocamos la segunda parte del bizcocho, previamente calado con la otra mitad del almíbar.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Damos una capa con la crema de avellanas por todo el contorno del bizcocho. </span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Y ahora bien la parte más divertida.......</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Intentamos poner todos los kit-kat de pié (tendreis que pedir ayuda, os lo aseguro).</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Cuando estén los kit-kat colocados, atamos con una cuerdecita, lazo o lo que se os ocurra para mantenerlo en vertical.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Calentamos un par de minutos la crema de avellanas en el micro y vertemos sobre la superficie de la tarta, simulando el barro.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Dejamos que la crema de avellanas se endurezca un poco y colocamos nuestros cerditos con gracia en su piscina particular.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">El resto es ya a vuestra imaginación, unas flores, mariposas............ </span></span></li>
</ol>
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<br />Anahttp://www.blogger.com/profile/16775095424822118307noreply@blogger.com2tag:blogger.com,1999:blog-1292998357498075800.post-34915849206075219162013-10-27T14:37:00.002+01:002013-10-27T14:37:29.982+01:00TARTA STAR WARS FONDANT, PARA EL 8º CUMPLEAÑOS DE JAVI<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Que la fuerza te acompañe......y que acompañe a Javi hoy en su octavo cumpleaños, espero que le guste la tarta que he pensado para él :)</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Bizcocho de chocolate inglés, calado con almíbar de cointreu y relleno de crema de mandarina de <a href="http://www.lacasitadulcedelasflores.com/">La casita dulce de las Flores</a> y nata vegetal.</span></span></div>
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<span style="color: red;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Muchísimas Felicidades Javi!!!!</span></span></span></div>
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<br />Anahttp://www.blogger.com/profile/16775095424822118307noreply@blogger.com2tag:blogger.com,1999:blog-1292998357498075800.post-1694221849655386272013-09-28T18:51:00.002+02:002013-09-28T18:52:00.130+02:00TARTA CABALLO FONDANT, PARA EL CUMPLE DE BEA<br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Hoy os traigo una tarta muy especial!! Y direis porqué? Pues por que nunca he tallado un bizcocho para hacer una tarta de fondant!! Hasta ayer claro. Solo se necesita una fotocopia del dibujo que queramos tallar y ver muchos videos en youtube, el resultado merece la pena!!</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">La cumpleañeras es Bea, la hija de una amiga que cumple 17 años y es una apasionada de los caballos. Así que la tematica estaba más que clara.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Un bizcocho de nata relleno de ganaché de chocolate blanco y calado con almíbar de canela y clavo es lo que van a encontrar los invitados cuando se sirvan su porción!!</span></span></div>
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<i><span style="color: red;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Muchísimas Felicidades Bea!!! </span></span></span></i></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Espero que tu madre haya logrado sorprenderte con esta tarta y que disfrutes en tu cumple!!!</span></span></div>
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<br />Anahttp://www.blogger.com/profile/16775095424822118307noreply@blogger.com3tag:blogger.com,1999:blog-1292998357498075800.post-49692009760515087192013-09-16T21:01:00.002+02:002013-09-16T21:01:37.341+02:00TARTA FLAMENCA FONDANT PARA LAURA Mª<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">La madre de Laura Mª, quería sorprender a su hija por su 15º cumpleaños con una tarta muy personalizada.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Laura es una apasionada del baile y toda la tarta tenía que estar decorada con motivos relacionados con el flamenco, el mantón, las castañuelas, la peineta, el abanico...incluso una gitana vestida con los colores originales de su bata de cola (por cierto preciosa). </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Con todos los detalles claros y unas cuantas horas de trabajo, este ha sido el resultado!!</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Jugoso cake inglés de chocolate, calado con almíbar de piruleta y relleno de nata vegetal con mermelada de fresas.</span></span></div>
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<i><span style="color: red;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">¡¡Muchísimas Felicidades Laura Mª!!</span></span></span></i></div>
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<br />Anahttp://www.blogger.com/profile/16775095424822118307noreply@blogger.com4tag:blogger.com,1999:blog-1292998357498075800.post-2095648351659022592013-09-09T14:06:00.000+02:002013-09-09T14:06:53.724+02:00TARTA FONDANT DE FLORES<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Tarta de flores para despedir el verano :( , cake de chocolate inglés en sus tres pisos.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">El primero calado con almíbar de canela y clavo y relleno de nata vegetal con crema de avellanas.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">El segundo calado con almíbar de piruleta y relleno de nata con mermelada de fresas.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Y por último el tercero, calado con almíbar de café y relleno de ganaché de chocolate a la naranja.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Hace más de un año que hice un curso de flores en <a href="http://www.lacasitadulcedelasflores.com/">La casita dulce de las Flores</a>, pero como me pasa algunas veces, no practico inmediatamente después.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Hace unos días se me encendió la bombilla, cogí la pasta de goma y.....cuando me dí cuenta, tenía un montón de florecitas secándose.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Así que no me quedó otra que montar una tarta para lucir estas flores tan primaverales!!!</span></span></div>
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<br />Anahttp://www.blogger.com/profile/16775095424822118307noreply@blogger.com0tag:blogger.com,1999:blog-1292998357498075800.post-41036833976874478642013-09-05T19:38:00.001+02:002013-09-05T19:38:40.012+02:00TARTA BAILARINA...CURSO EN "LA CASITA DULCE DE LAS FLORES"<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Hoy os traigo el resultado del último curso recibido por Mariló, en <a href="http://www.lacasitadulcedelasflores.com/">La Casita dulce de las Flores</a>, lo pasamos genial, y no os podeis ni imaginar las tartas que salieron a última hora de la tarde.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Cada uno eligió el color de las flores con que cubriría su propia tarta...yo me decliné por el turquesa, me encantó hacer estas flores y por supuesto estoy encantada con mi bailarina!!</span></span></div>
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Anahttp://www.blogger.com/profile/16775095424822118307noreply@blogger.com5tag:blogger.com,1999:blog-1292998357498075800.post-45899400823258698172013-08-25T21:31:00.000+02:002013-08-25T21:31:54.357+02:00TARTA MOTERA FONDANT, PARA EL CUMPLEAÑOS DE MANOLI<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">En esta ocasión quise sorprender a mi amiga Manoli, con una tarta inspirada en el ambiente motero, espero que le gustara y que me perdone haberle puesto un año más!!</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Cake Inglés de Chocolate, calado con almíbar de café y relleno de crema de avellanas, sin duda una combinación riquísima!!!</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Las fotos no son demasiado buenas :( pero por la mañana temprano, el sol hace estragos en mi patio exterior y no podía esperar a que cambiara la posición, que nos estaban esperando...</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><i>¡¡¡MUCHÍSIMAS FELICIDADES MANOLI!!!</i></span></span></div>
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<br />Anahttp://www.blogger.com/profile/16775095424822118307noreply@blogger.com1tag:blogger.com,1999:blog-1292998357498075800.post-48424058202188305142013-08-17T11:33:00.000+02:002013-08-17T11:33:51.176+02:00TARTA ARCOIRIS Y MARIPOSAS FONDANT, PARA EL CUMPLEAÑOS DE ARIADNA<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Hoy os traigo una tartita muy dulce y coqueta!! Es el cumpleaños de Ariadna, 4 añitos y su tita quiso sorprenderla con lo que más le gusta, el Arcoiris y muchasssssss mariposas.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">También era requisito indispensable que Ariadna estuviese vestida de princesa y sacando a pasear al perrito.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Una combinación de colores que me ha encantado y la verdad es que muy contenta con el resultado, como todo, se puede mejorar, pero espero que Ariadna no olvide la tarta de su 4º cumpleaños por un tiempo...por lo menos hasta el año que viene jajajaja.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">El bizcocho es el ya tradicional Cake Inglés de Chocolate, esta vez calado con almíbar de piruleta y relleno de nata vegetal con aroma de rosas, ummmmmmm.</span></span></div>
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<span style="color: magenta; font-size: large;"><i><span style="font-family: Georgia,"Times New Roman",serif;"> MUCHÍSIMA FELICIDADES ARIADNA!!!!!!!</span></i></span></div>
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<br />Anahttp://www.blogger.com/profile/16775095424822118307noreply@blogger.com5tag:blogger.com,1999:blog-1292998357498075800.post-59197323852186444592013-08-10T06:48:00.001+02:002013-08-10T06:48:44.017+02:00TARTA FORMULA 1 FONDANT (2.0) PARA EL CUMPLEAÑOS DE JOSE<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Hola......dos entradas casi seguidas, no me lo creo ni yo, jajaja.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Hoy quiero enseñaros la tarta que preparé para el cumpleaños de mi hermano Jose, es muy parecida a la que hice el año pasado, para el cumpleaños de mi medio limón, si quereis podeis verla <a href="http://lacocinadeconluana.blogspot.com.es/2012/05/tarta-fondant-formula-1-para-el.html">aquí </a>.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Esta tiene algunas modificaciones y sobre todo mucha más práctica modelando coches, aunque aún me queda mucho por aprender.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Repetimos con el bizcocho de chocolate inglés, calado con <a href="http://lacocinadeconluana.blogspot.com.es/2013/08/tarta-barcelona-fondant-para-el.html">almíbar de café</a> y relleno de nata vegetal con aroma de pituleta, una combinación que gusta a todos.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Y aquí el cumpleañero con su tartita... </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Y en esta última ya preparada para salir de casa, con sus banderas a cuadros y la velita para ser soplada!!! :)</span></span> </div>
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<br />Anahttp://www.blogger.com/profile/16775095424822118307noreply@blogger.com3tag:blogger.com,1999:blog-1292998357498075800.post-86326984876570075412013-08-06T21:01:00.000+02:002013-08-06T21:01:02.136+02:00TARTA BARCELONA FONDANT, PARA EL CUMPLEAÑOS DE ISRAEL<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Hola!!, después de tanto tiempo sin actualizar el blog (el verano es lo que tiene, que no te deja tiempo ni para cocinar), os traigo una tartita inspirada en el escudo del Barca, en esta ocasión, para celebrar el cumpleaños de Israel!!!</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">De nuevo el preferido del público, el Cake Inglés de Chocolate, podeis ver la receta <a href="http://lacocinadeconluana.blogspot.com.es/2012/10/est-as-tartitas-en-realidad-las-hice_14.html">aquí</a>.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Esta calado con almíbar de café y relleno de nutella, sin más, a gusto del cumpleañero.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">El almíbar de café está preparado con 200 ml de agua, 200 grs de azúcar y 80 ml de licor de café, todo al vaso de la thermomix y programamos 10 minutos a 100º, velocidad 2.</span></span></div>
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<i><span style="font-size: x-large;"><span style="font-family: Georgia,"Times New Roman",serif;">Feliz Cumpleaños!!!!!</span></span></i></div>
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<br />Anahttp://www.blogger.com/profile/16775095424822118307noreply@blogger.com5tag:blogger.com,1999:blog-1292998357498075800.post-30876855863250424642013-07-07T06:58:00.004+02:002013-07-07T06:58:49.396+02:00TARTA 25 ANIVERSARIO GRADUACION DE FONDANT<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Hoy os traigo una tartita para celebrar el 25º Aniversario de la Graduación del marido de una compañera. Un nuevo reto, que a pesar de las horas que me llevó hacerla fue toda una experiencia, por ser la primera tarta torneando un bizcocho y por el tiempo record que tarde en prepararla.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">El encargo tenía que reunir varios detalle, que fuese un libro con aspecto viejo, que hiciese mención a la carrera de Química, que llevase un birrete en la decoración y un teléfono móvil para mandar una indirecta (directa) al destinatario.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Espero que le gustara al homenajeado y ¡¡¡¡ Enhorabuena por estos 25 años!!! </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">El bizcocho, en esta ocasión, uno con sabor a coco y por supuesto, la receta de mi amiga <a href="http://pandulcesyotraspalabras.blogspot.com.es/">Mariló Flores,</a> hacer una receta suya es acierto seguro, ya lo tengo más que comprobado.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Hornee dos bizcochos de aproximadamente 33x23 cms, para conseguir la altura del libro, con los siguientes ingredientes cada uno de ellos:</span></span></div>
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<b><i><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Ingredientes: </span></span></i></b></div>
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<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">4 huevos tamaño L (separadas las yemas de las claras)</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">1 natilla de coco</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">100 grs de aceite de girasol</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">250 grs de azúcar </span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">150 grs de harina de repostería</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">40 grs de harina de maíz (maicena)</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">1 sobre de levadura</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">30 grs de coco rallado</span></span></li>
</ul>
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<b><i><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Preparación: </span></span></i></b><br />
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<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Precalentar el horno a 180º.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Mezclar en un bol las yemas, el yogur y el azúcar.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Añadir el aceite y el coco rallado y mezclar.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Montar las claras a punto de nieve. </span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Tamizar las dos harinas con la levadura y una pizca de sal.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Ahora tenemos que añadir las harina a las claras con mucho cuidado para que no se bajen (yo lo hago a mano y con unas varillas) la masa nos quedará con aspecto de mousse.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Verter la preparación en el molde bien engrasado y hornear a 180º entre 30-40º, eso dependerá de vuestro horno, así que no os quedará más remedio que estar pendiente desde el minuto 30º y pinchar para comprobar que el bizcocho está listo.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Preparamos el segundo bizcocho exactamente igual y dejamos enfriar completamente sobre una rejilla.</span></span></li>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Mientras nuestros bizcochos están enfriando, preparamos la ganaché de chocolate del relleno.</span></span></div>
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<i><b><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Ingredientes:</span></span></b></i></div>
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<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">200 grs de nata de montar</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">200 grs de chocolate fondant</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">30 grs de mantequilla sin sal</span></span></li>
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<i><b><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Preparación:</span></span></b></i></div>
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<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Ponemos en un bol el chocolate troceado y vertemos el brik de nata.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Introducimos en el microondas y programamos 1 1/2 minuto.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Sacamos, movemos el conjunto y volvemos a meter dentro otro 1/2 minuto.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Cuando termine dejamos el bol dentro del microondas con la puerta cerrada unos 5 minutos, para que el calor residual siga haciendo su función y el chocolate siga derritiéndose.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Sacamos del microondas e incorporamos la mantequilla.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Movemos todo el conjunto hasta que esté perfectamente ligado y a la nevera a enfriar.</span></span></li>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Para calar el bizcocho, un almíbar que no había preparado antes....de batida de coco, ummmmm.</span></span></div>
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<i><b><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Ingredientes:</span></span></b></i></div>
<ul>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">150 ml de agua</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">150 grs de azúcar</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">80 grs de licor de batida de coco</span></span></li>
</ul>
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<i><b><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Preparación:</span></span></b></i></div>
<ol style="text-align: justify;">
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Ponemos todos los ingredientes en el vaso de la thermomix y programamos 10 minutos a 100º, velocidad 2.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Dejamos enfriar completamente el almíbar antes de calar los bizcochos. </span></span></li>
</ol>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Para montar la tarta, solo tenemos que poner el primer bizcocho, calar con el almíbar y una capa generosa de ganaché de chocolate.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Colocamos el segundo bizcocho encima y con un cuchillo de pan, vamos torneando hasta conseguir la forma de libro abierto.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Para tornear la parte central del libro, tenemos que ir poco a poco "comiendonos" el bizcocho para conseguir el efecto de libro abierto.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Cubrimos por completo la tarta con ganaché y reservamos.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Ya solo nos quedaría forrar con fondant blanco el libro y empezar con los detalle de decoración.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">El efecto de pátina vieja de los lomos y las letras, se consigue usando fondant marrón (yo use con sabor a chocolate) y con un pincel suave aplicar oro en polvo.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">El birrete es recomendable prepararlo el día anterior, así la parte superior que está realizada con fondant mezclada con CMS, estará completamente dura cuando lo coloquemos encima de la tarta.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">El teléfono móvil es a gusto del consumidor, yo como nunca había tenido que hacer uno, recorté un rectángulo y simulé la botonera haciendo pequeños circulitos blancos con una boquilla de manga pastelera. Los números van dibujado con rotulador comestible. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Y eso es todo, espero que os haya gustado!!!</span></span></div>
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<br />Anahttp://www.blogger.com/profile/16775095424822118307noreply@blogger.com3tag:blogger.com,1999:blog-1292998357498075800.post-9733811589229757482013-06-02T10:45:00.001+02:002013-06-02T10:46:02.275+02:00TARTA FONDANT COCINER@ & YOGA<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Hoy os traigo mi última creación. En esta ocasión un encargo de una compañera de trabajo para celebrar el cumpleaños de sus padres y de su tía.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">En principio, no tenía ni idea de como combinar estas dos aficiones en una tarta, es más, no tenía ni idea de como modelar las figuras, ya que es una técnica que no he realizado nunca, suponía todo un reto para mí.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Varios días mirando por la red, aquí y allá, buscando figuras que pudieran darme alguna idea de como realizar lo que necesitaba, dieron sus frutos. No son unas figuras perfectas, pero para ser las primeras modeladas, la verdad es que estoy contenta con el resultado :).</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">El bizcocho es un cake de chocolate inglés, calado con almíbar de piruleta y relleno de nata vegetal con mermelada de fresas. Espero que les guste esta combinación!!</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Se que son muchas fotografías, pero me aprovecho que publico de tarde en tarde y os dejo una buena selección, incluyendo algunas de los detalles.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Y ya por último solo me queda felicitar a estas tres personas que hoy verán y degustarán esta tarta, espero que les guste y que disfruten de ella, tanto como lo he hecho yo preparándola!!</span></span></div>
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<span style="color: red;"><span style="font-size: x-large;"><i><span style="font-family: Georgia,"Times New Roman",serif;">¡¡¡¡MUCHÍSIMAS FELICIDADES!!!!!</span></i></span></span></div>
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<br />Anahttp://www.blogger.com/profile/16775095424822118307noreply@blogger.com3tag:blogger.com,1999:blog-1292998357498075800.post-377863552766441442013-04-28T06:32:00.001+02:002013-04-28T06:32:53.847+02:00TARTA FONDANT "EPI" PARA EL 40º CUMPLEAÑOS DE JUANMA<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Hoy os traigo una tarta <span style="font-size: large;">muy simpática y colorista. Un compañero de la ofi me pidió que preparara<span style="font-size: large;"> para el 40<span style="font-size: large;">º cumpleaños de Juanma, una tarta con su personaje favorito<span style="font-size: large;"> de la <span style="font-size: large;">antigua y archiconocida seria "Barrio Sésamo"<span style="font-size: large;"><span style="font-size: large;">, EPI.</span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"></span> </span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Espero que le gustara a Juanma y disfrutara de su CUMPLEAÑOS: <span style="font-size: x-large;"><i>FELICIDADES!!!!!!!!!</i></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">De nuevo en esta ocasión el bizcocho ha sido un Cake Chocolat Inglés, calado con almíbar de canela y clavo y relleno de nata vegetal y crema de avellanas.</span></span></div>
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Anahttp://www.blogger.com/profile/16775095424822118307noreply@blogger.com3tag:blogger.com,1999:blog-1292998357498075800.post-71563339991122310762013-04-23T19:28:00.002+02:002013-04-23T19:28:24.147+02:00GALLETAS FLORES DE FONDANT PARA EL CUMPLEAÑOS DE MARINA<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Estas galletas son las que prepar<span style="font-size: large;">é, para<span style="font-size: large;"> que mi sobrina Marina llevase al cole por su cumpleaños, <i><span style="font-size: x-large;">10 a</span></i><span style="font-size: large;"><i><span style="font-size: x-large;">ñitos ya</span></i>!!! como pasa el tiempo y que mayor se nos está haciendo.</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Se de buena tinta, que las galletas fueron todo un éxito, los compañeros del cole se peleaban por ellas, jajajaja.</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: x-large;"><i>FELIZ CUMPLEAÑOS MARINA!!!!!!</i></span> </span></span></span></span></span></div>
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<br />Anahttp://www.blogger.com/profile/16775095424822118307noreply@blogger.com3tag:blogger.com,1999:blog-1292998357498075800.post-41635572829829518592013-03-28T18:56:00.001+01:002013-03-28T18:56:38.466+01:00GALLETAS "NIDOS" DE CHOCOLATE (K Y L)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">De nuevo una recetita de <a href="http://kanelaylimon.blogspot.com.es/">Kanela y Limón</a>, se que estoy un poco pesadita, pero cuando la ví, <span style="font-size: large;">recordé que había comprado unos <span style="font-size: large;">"huevitos" de chocolate para preparar unos cupcakes de pascua....cambio de planes!!</span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>Ingredientes para la masa de galleta:</b></span></span>
</div>
<ul>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">210g de harina de trigo Gallo repostería</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">75g de mantequilla blanda</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">100g de azúcar glas</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">40g de cacao en polvo Valor</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 huevo L</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 ctda levadura química</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Una pizca de sal</span></span></li>
</ul>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">
<b>Para el relleno:</b><br />
</span></span><br />
<ul>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">100g de chocolate para fondant</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">100ml de nata (35% materia grasa)</span></span></li>
</ul>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">
<b>Para la decoración:</b><br />
</span></span><br />
<ul>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Huevitos de chocolate </span></span></li>
</ul>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span><span style="font-family: Georgia,"Times New Roman",serif;"><b>Preparación:</b><br />
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<ol style="text-align: justify;">
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> Ponemos en el vaso de la thermomix la mantequilla y el azúcar glass, mezclamos 10´V-4.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Incorporamos el huevo que hemos batido preciamente y mezclamos otros 10´V-4.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Incorporamos ahora el resto de los ingredientes y mezclamos ahora 20´ V-5-7-9.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Sacamos la masa del vaso y depositamos sobre un trozo de papel film, liamos y dejamos en la nevera una hora.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Pasado ese tiempo, sacamos la masa y dividimos en porciones de unos 35 grs. aproximadamente.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Estas porciones tendremos que dividirlas a su vez en pequeños trozos que iremos pasando por un prensador de ajos.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Vamos metiendo trocito a trocito y antes de que se termine la masa añadimos otra poca, así hasta terminar con los 35 grs, esto nos ayudará a que no se rompan los rulitos.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Cuando hayamos terminado con la masa, nos queda un monton de hilitos de masa que aplasaremos en el centro ayudándonos del tapón de una botella o similar.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Al quitar el tapón tendremos formado nuestro "nido".</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Ponemos nuestras galletas terminadas sobre una bandeja de horno donde hemos colocado previamente un papel vegetal.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Pregalentamos el horno a 160ºC e introducimos la bandeja, horneamos 15 minutos.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Retiramos la bandeja y dejamos enfriar completamente.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Para el relleno ponemos el chocolate y la nata en un bol y calentamos en el microondas a intervalos de 30 segundos, dejamos unos minutos dentro con el micro apagado para que sude el chocolate y movemos hasta integrar completamente.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Metemos la ganaché en una manga pastelera (o en una bolsa de bocadillos) y rellenamos el centro de nuestras galletas.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Adornamos con los huevitos de choco, dejamos que el chocolate endurezca y listo a merendar!!!!! </span></span></li>
</ol>
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<br />Anahttp://www.blogger.com/profile/16775095424822118307noreply@blogger.com8tag:blogger.com,1999:blog-1292998357498075800.post-79057163154244166332013-03-23T10:19:00.002+01:002013-03-23T10:20:05.625+01:00CARRILLADAS A LA CERVEZA NEGRA (TA)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Estas carrilladas es una de las últimas recetas, que <span style="font-size: large;">con las que nos ha deleitado <a href="http://kanelaylimon.blogspot.com.es/2013/03/carrilleras-la-cerveza-negra.html?utm_source=BP_recent">Cristina del blog Kanela y Limón</a>, las he preparado tal cual, eso sí, adaptándola a mi olla <span style="font-size: large;">programable Touch Advance (Fussióncoo<span style="font-size: large;">k)<span style="font-size: large;"> y acompañándolas de unas patatas fritas con cebolla, un placer!!!!</span></span></span></span></span></span> </div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Ingredientes:</span></span><br />
<ul>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">800 grs de car<span style="font-size: large;">rilleras</span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;">330 ml de cerveza negra </span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;">1/2 cebolla</span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;">1 pimiento rojo</span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;">2 dientes de ajos</span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;">1 clavos de o<span style="font-size: large;">lor</span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><span style="font-size: large;">1 pizca de laurel molido</span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><span style="font-size: large;">un tomate maduro</span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><span style="font-size: large;">sal, pimienta</span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><span style="font-size: large;">aceite de oliv<span style="font-size: large;">a virgen</span></span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">harina</span></span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">patatas y cebolla para acompañar </span> </span> </span> </span></span></li>
</ul>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Preparación:</span></span><br />
<ol style="text-align: justify;">
<li><span style="font-size: large;"><span style="font-size: large;">S</span><span style="font-family: Georgia,"Times New Roman",serif;">alpimentamos las carrilleras y las rebozamos en harina.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Ponemos en el fondo de la cubeta el aceite y pulsamos star.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Cuando esté caliente, ponemos las carrilladas y sellamos por ambas caras, reservamos.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">En el aceite sobrante añadimos la cebolla, el ajo y el pimiento picaditos y la zanahoria en rodadas, así como el laurel molido y damos unas vueltas hasta que se poche.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Añadimos ahora las carrilleras e incorporamos el tomate picadito y los clavos, damos unas vueltas.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Incorporamos ahora la cerveza y cerramos la olla.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Programamos "menú manual" 20 minutos y dejamos despresurizar sola.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Si nos <span style="font-size: large;">ha quedado la salsa muy líquida, dejamos unos minutos con la tapa abierta.</span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Trituramos la salsa y reservamos para napar la<span style="font-size: large;">s carrilladas.</span> </span> </span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Para preparar las patatas de acompañamiento, ponemos un chorreón de aceite en al cubeta y pulsamos star, cuando esté caliente incorporamos una cebolla cortada en juliana y rehogamos, salamos e incorporamos las patatas cortadas con la mandolina, damos una vueltas y cerramos. Programamos "menú manual" 7 minutos y despresurizamos, listo!!</span></span></li>
</ol>
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<br />Anahttp://www.blogger.com/profile/16775095424822118307noreply@blogger.com2tag:blogger.com,1999:blog-1292998357498075800.post-90612501461910493812013-03-17T12:11:00.000+01:002013-03-17T14:15:57.343+01:00CUPCAKES DE OREO DE ALMA OBREGÓN<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Tengo que confesarlo...mi última adquisición ha sido el libro de <a href="http://www.objetivocupcake.com/p/el-libro.html">Cupcakes</a> de O<span style="font-size: large;">b<span style="font-size: large;">je<span style="font-size: large;">tivo Cupcakes <span style="font-size: large;">Perfec<span style="font-size: large;">tos, de <a href="http://www.objetivocupcake.com/">Alma Obregón</a> (tuve la suerte de conocerla en persona en la Feria de Repostería de Barcelona en octubre del pasado año).</span></span></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Despu<span style="font-size: large;">és de mirarlos y remirarlos todos, al final <span style="font-size: large;">(por unanimidad familiar) estos son los que preparé ayer<span style="font-size: large;">, aunque tengo que decir que estos son los primeros de una larga lista, eso seguro...</span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Ingredientes:</span></span></span></span></span></span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><i><span style="font-size: large;">Para el bizcocho:</span></i> </span></span></span></span></span></span></span></div>
<ul>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">.115 grs de mantequilla sin sal</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">.220 grs de azúcar blanco</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">.2 huevos L</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">.200 grs de harina repostería</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">.1 ctda de levadura</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">.150 ml de leche entera</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">.10 galletas Oreo</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">.1 ctda de extracto de vainilla</span></span></li>
</ul>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><i><br /></i></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>Para la crema:</i></span></span></div>
<ul>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">.120 grs de mantequilla sin sal</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">.300 de azúcar glass</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">.125 de queso de untar natural</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">.1 ctda de leche entera</span></span></li>
</ul>
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<i><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Para decorar:</span></span></i></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;">.10 galletas oreo para decorar.</span></span></span><i><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"> </span></span></i></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Preparación:</span></span></div>
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<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Preca<span style="font-size: large;">lentamos el horno, preparamos las bandejas para cupcakes con cápsulas de papel.</span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;">Trituramos las 10 galletas Oreo con la picadora y reservamos.</span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;">Tamizamos la harina con la levadura y reservamos.</span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;">Batimos la mantequilla con el azúcar hasta que blanquee.</span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;">Añadimos los huevos uno a uno, batiendo hasta incorporar totalmente.</span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;">Agregar la mitad de la harina y batimos a velocidad baja.</span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;">Ponemos la leche y el extracto de va<span style="font-size: large;">inilla y volvemos a ba<span style="font-size: large;">tir.</span></span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Incorporamos el resto de la <span style="font-size: large;">harina <span style="font-size: large;">y batimos a velocidad baja.</span></span></span></span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Incorporar las Oreos trituradas con una espátula.</span></span></span></span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Repartir la mezcla en las cápsulas y hornear 25 minutos a 160º, dejamos enfriar completamente.</span></span></span></span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Preparamos la crema de queso tamizando el azúcar y batiendo con la mantequilla, incorporamos la leche y batimos a má<span style="font-size: large;">xima velocidad, por último incorporamos el queso que tiene que estar bien frio y batimos hasta que la mezcla esté cremosa.</span></span></span></span></span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Incorporam<span style="font-size: large;">os las galletas que teníamos reservadas a la crema de queso y ponemos en una manga con boquilla 1 M de W<span style="font-size: large;">iltón y rematamos con media Oreo colocada en la crema de queso.</span></span> </span> </span></span></span></span></span></span></span> </li>
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Anahttp://www.blogger.com/profile/16775095424822118307noreply@blogger.com5tag:blogger.com,1999:blog-1292998357498075800.post-39461256970842606392013-03-14T19:43:00.001+01:002013-03-14T19:43:21.449+01:00ROSQUILLAS DE HOJALDRE "CRISTALEIRO" K Y L<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">De nuevo una receta <a href="http://kanelaylimon.blogspot.com.es/2010/02/rosquillas-de-hojaldre-cristaleiro.html">de Cristina, "Kanela y Limón"</a>, en <span style="font-size: large;">esta ocasión unas deliciosas rosquillas típicas de Galicia<span style="font-size: large;">. </span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><span style="font-size: large;">En cuanto las ví en su blog, <span style="font-size: large;">me anime a prepararla, ya que las originales las he comido en <span style="font-size: large;">algunas ocasiones cuando ha venido a casa a visitarme una buena amiga gallega.</span></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Solo puedo decir, que <span style="font-size: large;">el sabor es exactamente igual al de las originales, y que conste que lo digo con conocimiento de causa.</span></span></span></span></span></span></span></div>
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<a href="http://i1040.photobucket.com/albums/b405/selene1966/IMG_8406_zpsbf1a3bb3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://i1040.photobucket.com/albums/b405/selene1966/IMG_8406_zpsbf1a3bb3.jpg" width="400" /></a></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"> <span style="font-size: large;">La receta exactamente igual a como las preparó Cristina, <span style="font-size: large;">que a su vez la cogió prestada de <a href="http://cocinandoparalola.blogspot.com.es/2010/02/rosquillas-de-hojaldre-cristaleiro.html">aquí</a></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Ingredientes:</span></span></span></span></span></span></span></span></div>
<ul>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">2 planchas de hojaldre (Lidl)</span></span></span></span></span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Mantequilla derretida</span></span></span></span></span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">100 ml de agua</span></span></span></span></span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">100 grs de azúcar</span></span></span></span></span></span></span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">1<span style="font-size: large;">00<span style="font-size: large;"> </span></span>grs <span style="font-size: large;">d</span>e miel </span></span></span></span></span></span></span></span></li>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span><br />
<br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Preparación:</span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span><br /><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Abrimos las dos planchas de
hojaldre, pintamos una de ellas con mantequilla derretida y colocamos la
otra encima. </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Cortamos la masa con dos formas redondas (una más pequeña
que otra) y las llevamos al horno a 220ºC hasta que se empiecen a poner
doradas. </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">En este tiempo preparamos el almíbar con el que vamos a
bañarlas, poniendo todos los ingredientes en el vaso de la thermomix y programamos </span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">10 minutos, V-2 100º.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">añamos las rosquillas en el almíbar y
las rebozamos en azúcar</span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">amos </span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>Anahttp://www.blogger.com/profile/16775095424822118307noreply@blogger.com3tag:blogger.com,1999:blog-1292998357498075800.post-91730858439330015952013-03-09T15:37:00.001+01:002013-03-09T15:37:40.277+01:00PASTEL INTELIGENTE DE "KANELA Y LIMÓN"<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Si no conoceis a <a href="http://kanelaylimon.blogspot.com.es/">Cristina de Kanela y Limón,</a> ya estais tardando en daros una vuelta por su blog. Esta mujer todo lo que hace me encanta, es más, lo veo publicado en su blog y me entran unas ganas irresistibles de ir a la cocina a prepararlo, y siempre es exito asegurado, como ha ocurrido con este "Pastel Inteligente" que a pesar de ir toda la masa junta, él solito se encarga de separarse en tres capas mientras se está horneando, si eso no es inteligencia......</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Os dejo aquí la receta tal y como la puso Cristina, ya que, sorprendentemente no he cambiado nada de ella, cosa rara, pero ha sido así.</span></span></div>
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<b><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Ingredientes:</span></span></b></div>
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<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">8 yemas</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">8 claras a punto de nieve</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1l de leche tibia</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">250g de mantequilla derretida y fría</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">280g de azúcar</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">225g de harina de repostería</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">2 cucharadas de esencia de vainilla </span></span></li>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: large;">Preparación:</span></b></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: large;"> </span></b></span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span><br />
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<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Batir las yemas con el azúcar y la esencia de vainilla, hasta que creme (yo en thermomix 6 minutos a V-4 y 37º, con mariposa).</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Añadir la mantequilla, la leche y por último la harina.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Mezclar 1 minuto a V-5.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Montar las claras (yo en Kiched Aid, 3-4 minutos a máxima velocidad).</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Mezclar la crema de huevos con las claras, con ayuda de unas varillas y movimientos envolventes, procurando que no baje mucho la mezcla.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Engrasar bien un molde de silicona y verter la preparación en él.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Hornear 10 minutos a 180º, y 50 minutos a 160º.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Yo a diferencia de Cristina, lo que sí he hecho, ha sido dejar toda la noche en el horno una vez apagado y desmoldar al día siguiente.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">No he tenido ningún problema en desmoldar del molde de silicona.</span></span></li>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"> </span></span> </span></span> </span></span></span></span></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Y ahora un par de fotillos del corte, para que <span style="font-size: large;">veais perfectamente la diferencia de textura entre las capas.</span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"> </span></span></span></span>Anahttp://www.blogger.com/profile/16775095424822118307noreply@blogger.com13tag:blogger.com,1999:blog-1292998357498075800.post-32553839567362221472013-02-28T18:51:00.001+01:002013-02-28T18:51:25.646+01:00GALLETAS DE PASCUA FONDANT<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Día de lluvia (menudo tormenta<span style="font-size: large;">zo ha caido<span style="font-size: large;"> de madrugada) día de galletas. <span style="font-size: large;">Aprovechando el mal tiempo y que hoy es fe<span style="font-size: large;">stivo en Andalucía, he <span style="font-size: large;">preparado estas galletas<span style="font-size: large;"> de pascua<span style="font-size: large;">.</span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">A</span>unque aquí no tenemos tradición de celebrar la Semana Santa con <span style="font-size: large;">huevos, pollitos y gallinas de chocolate, me apetecía un montón estrenar e<span style="font-size: large;">stos cortadores de galletas que compré en Valencia el año pasado en una kdd.</span></span></span></span></span></span></span></span></span></span></span></div>
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Anahttp://www.blogger.com/profile/16775095424822118307noreply@blogger.com3