tag:blogger.com,1999:blog-89072605680884349372024-03-05T10:26:58.912+01:00la cistellaGRUP DE CONSUM RESPONSABLEhttp://www.blogger.com/profile/09489764723224432058noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-8907260568088434937.post-45036622639541018662020-01-29T19:39:00.000+01:002020-01-29T19:39:01.273+01:00Contingut de la Cistella a 29 de gener<div class="separator" style="clear: both; text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpKc-qmvNnJ5d7nn-oC1Q5_STTlAa1yxVkwEfza75wJJi1BZJjfOZb9ssVLMemdOLS631ep9OZGL0F1-0PC-cYQDwBXm0CPIrtP140gh7ze9yfLypvDqwt62U09WdN8dwobcKZElFhHPkC/s1600/20200129_contingut+cistella.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpKc-qmvNnJ5d7nn-oC1Q5_STTlAa1yxVkwEfza75wJJi1BZJjfOZb9ssVLMemdOLS631ep9OZGL0F1-0PC-cYQDwBXm0CPIrtP140gh7ze9yfLypvDqwt62U09WdN8dwobcKZElFhHPkC/s640/20200129_contingut+cistella.jpg" width="640" /></a></div>
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El contingut de la cistella d'avui (15/01/2020) ha sigut de les següents <span style="color: #6aa84f;">verdures i hortalisses</span>:</div>
- 1 col<br />
- 1 col lombarda <br />
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- 1 escarola</div>
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- 2 Axicòries </div>
- 1 menat d'alls tendres<br />
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- 1 bròquil Sta. Teresa</div>
- 1/2carabassa<br />
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- 1 api</div>
- 6 caquis <br />
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- 1 fonoll </div>
- 20 raves <br />
- 6 naps <br />
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- 12 porros </div>
- 1 menat de bledes<br />
- 6 cebes <br />
miquelhttp://www.blogger.com/profile/06191042941375747160noreply@blogger.com0tag:blogger.com,1999:blog-8907260568088434937.post-59648435362536334762020-01-15T21:26:00.000+01:002020-01-15T21:26:11.336+01:00Contingut de la Cistella a 15 de gener<br />
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<img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWe6aaaEi9MJRWxEJOnvqgh9FCcWmGhjc9F1bsbS5cJUrOVpx0h3Vt5N2V2t9qbIA_kYgMSTWMrp6ckDS1qhcKLh9c1MswdNo0Yg9BAIBNupLsVMQpngzObx3iv59yVSVHikNUxDxeT2Bx/s640/20200115_contingut+cistella.jpg" width="640" /> </div>
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El contingut de la cistella d'avui (15/01/2020) ha sigut de les següents <span style="color: #6aa84f;">verdures i hortalisses</span>:</div>
- 1 col <br />
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- 1 escarola</div>
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- 1 Axicòria </div>
- 1 menat de grelos <br />
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- 1 bròquil</div>
- 1 troç de carabassa<br />
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- 1 api</div>
- 5 caquis <br />
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- 1 fonoll </div>
- 20 raves <br />
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- 10 porros </div>
- 12 alls secs <br />
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- 15 penques de cardo</div>
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- 1 menat de cebes tendres</div>
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<img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtMsOZTTdWMHt-uX_NAsQnWzkUklrdzJCSlDJiCFKKc0ydKM0Rik1NMpVIC47zuERDJgBbFdmcHcJ5y8T9McCLXkBUsRISi5rVaawypp71wINXS_0Axl5aLKeVA3DqN-MTbche2R99gnHR/s640/20200115_cistella_especial+taronjes+de+val%25C3%25A8ncia.jpg" width="640" /></div>
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Aquesta setmana, a més, hem pogut aconseguir Taronges de València, una mica més lluny de km 0.</div>
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<span style="color: red;">Sempre apostem pel consum responsable, de proximitat, ecològic i de temporada.</span></div>
miquelhttp://www.blogger.com/profile/06191042941375747160noreply@blogger.com0tag:blogger.com,1999:blog-8907260568088434937.post-15728519758094533022020-01-08T20:07:00.001+01:002020-01-15T21:22:23.449+01:00Contingut de la Cistella a 8 de gener<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh48r4VayxXGH2YQtE7ni__wWcn-k46z_jBZBoXdH7Z8-Gdfl5dHa9-7E-b0vQ28g6VWohr1LFiIX42QRNiW-tzioPnyiIvXZnEyRsSF8QvGZnQ1tYrXq-OwFLqnSskUdsUzMpxq9X2mRv4/s1600/20200108_contingut+cistella.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh48r4VayxXGH2YQtE7ni__wWcn-k46z_jBZBoXdH7Z8-Gdfl5dHa9-7E-b0vQ28g6VWohr1LFiIX42QRNiW-tzioPnyiIvXZnEyRsSF8QvGZnQ1tYrXq-OwFLqnSskUdsUzMpxq9X2mRv4/s640/20200108_contingut+cistella.jpg" width="640" /></a></div>
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El contingut de la cistella d'avui (8/01/2020) ha sigut de les següents <span style="color: #6aa84f;">verdures i hortalisses</span>:</div>
- 1 col <br />
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- 1 escarola</div>
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- 1 Axicòria </div>
- 1 menat de bledes <br />
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- 1 menat de bròquils colors</div>
- 700gr. maniato <br />
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- 5 cebes blanques</div>
- 5 caquis <br />
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- 1 fonoll </div>
- 20 raves <br />
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- 10 porros </div>
- 12 alls secs <br />
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- 5 pastanagues</div>
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<span style="color: red;">Sempre apostem pel consum responsable, de proximitat, ecològic i de temporada.</span></div>
miquelhttp://www.blogger.com/profile/06191042941375747160noreply@blogger.com0tag:blogger.com,1999:blog-8907260568088434937.post-40309139517884027512020-01-08T20:05:00.000+01:002020-01-15T21:27:47.605+01:00Productes de Temporada: Gener<div class="separator" style="clear: both; text-align: justify;">
Ja entrats al mes de Gener, facilitem els productes de temporada per aquest mes.</div>
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A cada quadre, trobaràs els productes:</div>
<ul>
<li>Tot l'any, els que trobaràs sempre </li>
<li>Inici, els que comencem a trobar i inicien la seva temporada</li>
<li>Òptima, els que ja porten unes setmanes i hi són al seu estat òptim</li>
<li>Final, els que deixaran properament de ser-hi (la seva temporada final).</li>
</ul>
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Recordem,
sobretot per a verdures, hortalisses i fruites, són de proximitat
(km.0, o d'un radi inferior a 100 km des de la teva ubicació) és a dir,
el que són temporada a Catalunya. </div>
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Esperem que us sigui d'utilitat!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFC9vUMoFn7q9ScFGICYaQ69rTmpNhiMLpONjxLMulTJcer4aU6zAuKzTHDfM8wPz7dS7X75iI9Qn-7n7zjoK1R_cU_PHYS5bAr8EYyz60GQFNR0ZB2dRjwgyhmM9RXSvVwqHu05NX4gB8/s1600/gener.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="919" data-original-width="755" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFC9vUMoFn7q9ScFGICYaQ69rTmpNhiMLpONjxLMulTJcer4aU6zAuKzTHDfM8wPz7dS7X75iI9Qn-7n7zjoK1R_cU_PHYS5bAr8EYyz60GQFNR0ZB2dRjwgyhmM9RXSvVwqHu05NX4gB8/s640/gener.PNG" width="523" /></a></div>
<br />miquelhttp://www.blogger.com/profile/06191042941375747160noreply@blogger.com0tag:blogger.com,1999:blog-8907260568088434937.post-38775460875197139402019-12-18T23:24:00.001+01:002020-01-15T21:27:35.649+01:00Farcellets de col amb farcit de verdures<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAsjPmS3W6Ik2YmD-UzcwsAP7Bxyq__-QgPcNim_NHK_5ZJafu-0F8J25TwTDfxMTvmWPOxTIlyERad32QvixdN55jzDaDjdl5Kf2RXsxjakHNNW-XJ4f8wVeJILDOxZJBMNOjZ23m-RSq/s1600/20191218_131606.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAsjPmS3W6Ik2YmD-UzcwsAP7Bxyq__-QgPcNim_NHK_5ZJafu-0F8J25TwTDfxMTvmWPOxTIlyERad32QvixdN55jzDaDjdl5Kf2RXsxjakHNNW-XJ4f8wVeJILDOxZJBMNOjZ23m-RSq/s320/20191218_131606.jpg" width="180" /></a></div>
Ingredients:<br />
- Per fer els farcellets:<br />
4 fulles de col el més similars possibles en quant a mida.<br />
- Pel Farcit:<br />
3 moniatos, mig fonoll, 2 cebes, 3 alls secs, mig col-i-rave, 2 porros petits, 1 pastanaga mitjana, mig got de vi blanc (o ranci), el centre de la col (un quart de la peça aproximadament). Anotació: de fet les verdures són les d'aquesta recepte, tret de la col i la ceba, la resta al gust, es poden canviar, evidentment.<br />
- Com a condiments, una mica de sal, vinagre, pebre blanc (també al gust es poden modificar, adaptar o canviar)-.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhin9J6GolTs0J73wFOE8GxxiSpI8yw5uTO36Ut5erT-aJDSBY5XDw5IlCHFnuFIp9oL8wR-ELXzwQvf7IClne0-sSLHDnI7PGAmPUlfpGB46cxfRWggUbHYfuEXsUdm7dU1xkE8ZSAnqC4/s1600/20191218_115819.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhin9J6GolTs0J73wFOE8GxxiSpI8yw5uTO36Ut5erT-aJDSBY5XDw5IlCHFnuFIp9oL8wR-ELXzwQvf7IClne0-sSLHDnI7PGAmPUlfpGB46cxfRWggUbHYfuEXsUdm7dU1xkE8ZSAnqC4/s320/20191218_115819.jpg" width="320" /></a></div>
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1.- A un perol, posem aigua a bullir i a una paella com dues cullerades soperes d'oli d'oliva.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8WVIlOhpccu5YOvvo1pPjQhsxkQ6HEXxFHOXEkQMNQiIWBmG2if-S3coKQulVnCijDWpOGESzKjvDDki3nZrseNJnv_c7KJmpbkDBIAHEmoK69NucbvUKHAbE1l7rCPRoOpUgz5W3Ktpx/s1600/20191218_120053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8WVIlOhpccu5YOvvo1pPjQhsxkQ6HEXxFHOXEkQMNQiIWBmG2if-S3coKQulVnCijDWpOGESzKjvDDki3nZrseNJnv_c7KJmpbkDBIAHEmoK69NucbvUKHAbE1l7rCPRoOpUgz5W3Ktpx/s200/20191218_120053.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEiqlv58JIBdi4v13KYK6j7WAxpErLmmbmKfyEvdreAyvgBh3lVzGZR3UDtnUOjiGBovN9GI3mMiGLABGvgv9G4ZfOmWyeF2KaWaIAlmbikOZDsvSHrYvBIuBJIB-owpaHEQAF3bhu3n98/s1600/20191218_120050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEiqlv58JIBdi4v13KYK6j7WAxpErLmmbmKfyEvdreAyvgBh3lVzGZR3UDtnUOjiGBovN9GI3mMiGLABGvgv9G4ZfOmWyeF2KaWaIAlmbikOZDsvSHrYvBIuBJIB-owpaHEQAF3bhu3n98/s200/20191218_120050.jpg" width="200" /></a></div>
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2.- Tallem les seves en juliana i les deixem potxar a la paella.<br />
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<img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzf6dEHTnj4yzv2iVPECcXSEqdQXYjQilj-cCL1QDoq4MBcJEdvftyefPkj9fOhGkTqCUK1qkMYNOM7TUTkS6DmvMSXj1LcA2ugYMz-lG6-rNF9HhcGQnL6yQPS0nEtr5mKaVG0V0-6GvQ/s200/20191218_122442.jpg" width="200" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVC2LBhIBOzBj8gazUBBcGJECqQxCllYB-iCGpmyXfYKOwvNro_7oRfwgDCnIywbZCOOLoiTIMIxk52TpzKnfbgW1mJKQZ1bNSCAw3VVrphc9kh0-xys-MJUixgtGyWqofoLXVgtogNUXS/s1600/20191218_122500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVC2LBhIBOzBj8gazUBBcGJECqQxCllYB-iCGpmyXfYKOwvNro_7oRfwgDCnIywbZCOOLoiTIMIxk52TpzKnfbgW1mJKQZ1bNSCAw3VVrphc9kh0-xys-MJUixgtGyWqofoLXVgtogNUXS/s200/20191218_122500.jpg" width="200" /></a></div>
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3.- Amb l'aigua bullint, escaldem 3 minuts les quatre fulles que faran els farcellets (per a que no sigui tant rígida la fulla per fer el farcellet, podem treure-li una mica la tija ja que li treurà força i serà més fàcil poder embolicar amb la fulla).<br />
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<img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Xr_30px9N0GY_WiiRRCdHAMd729qzBeBAKOE8HzgyAK_bbI5QHmwMXqkZrcOrNYbOYSAaAHRQnffxk-vXBJbh1IGfo6QWyoIw-mtYZRK-OiWnI1mFwXx9yeK-Sy2x2whtp9JwbIsoVRe/s200/20191218_121458.jpg" width="200" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4vw7SvfsSey0S8koG8Xm7Dv0Pbsf603LJssS_YZJQigMoSVjGZg8_gGPVpxpfISvErNqZAV_4vE_oxE7YxvSRFzsonk42oyO_dEkJ5cGTWJEcutalJGWBqdPDyj2HUxeEqQEluq7so88c/s1600/20191218_121516.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4vw7SvfsSey0S8koG8Xm7Dv0Pbsf603LJssS_YZJQigMoSVjGZg8_gGPVpxpfISvErNqZAV_4vE_oxE7YxvSRFzsonk42oyO_dEkJ5cGTWJEcutalJGWBqdPDyj2HUxeEqQEluq7so88c/s200/20191218_121516.jpg" width="200" /></a></div>
4.- Un cop escaldades les fulles, amb oli d'oliva cru, posem una mica a cada fulla i el repartim amb els dits per evitar l'oxidació i reservem les fulles fins al final que tinguem el farciment.<br />
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<img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrVDKchR35IzBKvICBfjx_d5xIKpBRc5BCBjMvkVWKQeXY6m3UiEzKx6qH5zieD0Qk_WCsnJZBuvFgpOhoH5JYsIovf3ktYrDZ-x2azP2hgovhHpFhDt6ILrJBZm0yDZRQb67h6fsvwrAa/s200/20191218_121927.jpg" width="112" /></div>
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5.- Tornem a posar aigua a bullir i ficarem les hortalisses més dures (moniato, col-i-rave, fonoll, pastanaga...) ben nets i tallats els més petit possibles, en daus per exemple.<br />
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<img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidaA30lJlmkvMMWKJiqcQzPG1PylYzhwLBqW6S-Uo5rNrZzfcPsDDruVJDNae_5JeqDw_nz_zQJhtaZkABQHgVY0qPnOHaaBKoBWWtC_M4qTUpNm4AaJHZR5MtKMswuxfrVuKgGHcvOMZv/s200/20191218_125816.jpg" width="200" /></div>
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6.- A la paella, quan la ceba estigui reduïda, fiquem el vi blanc (o ranci) i deixem que s'evapori l'alcohol.<br />
7.- Anem netejant i tallant el més petit possible, la resta de verdures (fonolls, alls i la resta de col), i els anem afegint a la paella amb la ceba. Quan hagi reduït i potxat, fiquem el vinagre, la sal i el pebre.<br />
<img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZa9dSzSNvkVVC-2mBpZrto2awV9hDwQwS2g_qmpjuvh99mXxDeVIyAnT7MftP4KKxNfe-qHK8AEr_b9-YQrG61g1Io-owQ5N5o63QTvSb1KnYMObZUBMaJ2tmtnsBzpcPC629eHMZh-02/s200/20191218_123123.jpg" width="200" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwk8CEgjeL8CrRJGbNvkY2OW-EV6KJ_0tmoTJ_OebVPBbgMhzAdmF_UUJ0euNCNITQ7I_e5_K6J-DaeJo__-hcK-J3ODSd-fLCldLgp8lUTgFynPy4KVYe0vDdb1BN_MLq_s-i1vp3pDxF/s1600/20191218_121500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwk8CEgjeL8CrRJGbNvkY2OW-EV6KJ_0tmoTJ_OebVPBbgMhzAdmF_UUJ0euNCNITQ7I_e5_K6J-DaeJo__-hcK-J3ODSd-fLCldLgp8lUTgFynPy4KVYe0vDdb1BN_MLq_s-i1vp3pDxF/s200/20191218_121500.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8_lNx_WrSJo6apZEIt_p7kEIbkPFbYGHPJ_fJCEj6MqdZSD4onS2R4XDs9Wvcaf_mjrZZ7OpvHVrAK-W6MjPm7KehuXL6Tzoy4BAYhpVCLMiT0dDkHRiwL4-xbc-jRaDQPmgWv16WyOt/s1600/20191218_125813.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8_lNx_WrSJo6apZEIt_p7kEIbkPFbYGHPJ_fJCEj6MqdZSD4onS2R4XDs9Wvcaf_mjrZZ7OpvHVrAK-W6MjPm7KehuXL6Tzoy4BAYhpVCLMiT0dDkHRiwL4-xbc-jRaDQPmgWv16WyOt/s200/20191218_125813.jpg" width="200" /></a> <br />
8.- Quan les hortalisses del perol, ja hi siguin bullides, les colem i afegim a la paella. Remenem uns minuts per barrejar tots els sabors.<br />
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<img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZx7w5UhnYcSLUlrqoCQPEBDlcUra7mH2G9_zdGJan9kPsbZxNzNxDwW5Sxp9jiACReNr_6iRYzTiyh6SBhBd1eeDkWR-8VPt-jNivd_C6f1XQNhWF7fqxieviyIStnpHHknBTH5xZULnk/s200/20191218_130832.jpg" width="200" /></div>
<br />
9.- Agafem les fulles que havíem reservat per a farcellets, i les disposem la part concava (com un Bol o recipient) cap amunt i posem una cullerada del farcit al mig. Fem un farcellet i presentem al plat definitiu.<br />
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<img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj29Wi0NOQqJWlCDMOhNkGyV_7Sc59L6_W2Dd0Yf9Dcz0EG1Q4UJs8LtqUPznGSIF5W2e25n4qlItvR1klEzfn2doujswVy8KZUfkSHJsEErd9lls_mJmEMQE6e-O4AmmZEsG4k2cITzfhh/s200/20191218_131115.jpg" width="200" /></div>
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Per sobre es pot posar senzill, oli i vinagre de mòdena o més el·laborat (al gust sempre, amb sèsam, "cebollino", soya...)</div>
<br />miquelhttp://www.blogger.com/profile/06191042941375747160noreply@blogger.com0tag:blogger.com,1999:blog-8907260568088434937.post-54858915540727777832019-12-18T22:46:00.004+01:002019-12-18T22:46:42.468+01:00Contingut de la Cistella a 18 de desembre<div class="separator" style="clear: both; text-align: center;">
<img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc4NpD2K9hyLTslj97iT222BHXCSnk2L42sqlgfOw-U5bW8IxXRFRJJUhdFogSHfkNzrm7AOa-D4d5oOkLbkf1eF-pqnUZGg8xed5qwV1RTvmQFot3b_7xTu002YjElYVoq3Ptaj_3Ny2H/s640/20191218_contingut+cistella.jpg" width="640" /> </div>
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El contingut de la cistella d'avui (18/12/2019) ha sigut de les següents <span style="color: #6aa84f;">verdures i hortalisses</span>:<br />- 1 col </div>
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- 1 escarola<br />- 1 menat de bledes </div>
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- 1 menat de bròquils colors<br />- 1 kg maniato </div>
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- 5 cebes<br />- 4 caquis </div>
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- 1 fonoll <br />- 15 raves </div>
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- 7 porros <br />- 7 alls secs </div>
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- 3 naps <br />- 3 remolatxes</div>
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</div>
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<br /></div>
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<span style="color: red;">Sempre apostem pel consum responsable, de proximitat, ecològic i de temporada.</span></div>
miquelhttp://www.blogger.com/profile/06191042941375747160noreply@blogger.com0tag:blogger.com,1999:blog-8907260568088434937.post-28573679059081271832019-12-13T07:20:00.001+01:002019-12-13T07:23:46.976+01:00Mitjes llunes de Condony amb sucre i canyella<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWJ6BdGsOycWIn_sKV4eG7gF2p1PCQV2vPlHBWBgWjhYsTjrCXIKKmOxoz5GIOWWCXTxeEKtwbFOUX5AIvsRQaAt5cnyeiuvJY3FNNv7zr6Th_RVexB4k0uPzA47hnRQ824eMI8nSmiYPj/s1600/20191212_134623.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWJ6BdGsOycWIn_sKV4eG7gF2p1PCQV2vPlHBWBgWjhYsTjrCXIKKmOxoz5GIOWWCXTxeEKtwbFOUX5AIvsRQaAt5cnyeiuvJY3FNNv7zr6Th_RVexB4k0uPzA47hnRQ824eMI8nSmiYPj/s200/20191212_134623.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggLvf9UHiNw2SYcjzziRE1aUpAmdz0h0t_A1XdG3rM72NciZb00TI9McLRZZdKBHh8V4DxrJDa5Hz8a-CHOuzS8FgzCWn3wH4WypUkBirF2T0oOAE2eEx5WOb5K0zDIjUeHd5KlHUV5G-l/s1600/20191212_140125.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggLvf9UHiNw2SYcjzziRE1aUpAmdz0h0t_A1XdG3rM72NciZb00TI9McLRZZdKBHh8V4DxrJDa5Hz8a-CHOuzS8FgzCWn3wH4WypUkBirF2T0oOAE2eEx5WOb5K0zDIjUeHd5KlHUV5G-l/s200/20191212_140125.jpg" width="112" /></a></div>
<span style="color: #38761d;"> Ingredients:</span><br />
<ul>
<li>1u. codony</li>
<li>Oli d'oliva (per fregir, prou quantitat)</li>
<li>Per espolsar (sucre, canyella i nou moscada al gust)</li>
</ul>
<br />
<span style="color: #bf9000;">El·laboració:</span><br />
1.- Pelem el Codony. El partim per la meïtat i netegem el seu interior traient les llavors.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiigA4oYRhYn0e2wFODUbi4tnxNCqqphsP0hZYmq8seeICbLS0NhFN72svXnXi0-n6Zu8QpAJknMSkYec8CGRv4O3BkJtAdVj2b2fR2AKyvCFrQmECDM6cUueEECDV-rG59-JhEINoNCifk/s1600/20191212_134837.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiigA4oYRhYn0e2wFODUbi4tnxNCqqphsP0hZYmq8seeICbLS0NhFN72svXnXi0-n6Zu8QpAJknMSkYec8CGRv4O3BkJtAdVj2b2fR2AKyvCFrQmECDM6cUueEECDV-rG59-JhEINoNCifk/s200/20191212_134837.jpg" width="200" /></a></div>
2.- Tallem en rodantxes fines i en formes de mitges llunes. <br />
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<img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh_YVeB4v5vLQqh7zrWx-EhqjY5Qhp9E0TucpIbzKj30lFlq4rKckm1b1MYjVCmhK-ruQDUZj4atwmVNswQObZw92iSjG3H7djNLKTG26rNzofJgdn3jhoaWdshGn1wP5wTYVqhDpByxw_/s200/20191212_135138.jpg" width="200" /> </div>
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3.- A una paella, afegim l'Oli i escalfem fins a que hi sigui ben calent però sense cremar-ho. Fregim les mitges llunes i (una mica menys que a la foto) daurem -compte que al moment passen a cremar-se). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLvObBz8-GXYm0BQUn_eqzXt3LnNflbOKvE9QjRWwHEPjO3fjeej5NXEuFB2j9ildG485VVP0mvL5b865yWY73wk3kvWmPSO90yIfQqyEZQ6LOjRERBh8dyCYGElFOCVdDIXtO1alfhQSd/s1600/20191212_135232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLvObBz8-GXYm0BQUn_eqzXt3LnNflbOKvE9QjRWwHEPjO3fjeej5NXEuFB2j9ildG485VVP0mvL5b865yWY73wk3kvWmPSO90yIfQqyEZQ6LOjRERBh8dyCYGElFOCVdDIXtO1alfhQSd/s200/20191212_135232.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVM65ei6Hx3TvSASPt6c2S5pCQdHkW1V55dwbSBn_nThjNY0UDrW7omNaGu-9_eUPEv2ZwEPN0HWzGTVIeW4anmt3Ei2E6Oqw-hRpqLzzKlX4ovMgbAdk9B8TbPgXGbYEZ9YNmZKuN5Mis/s1600/20191212_140028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVM65ei6Hx3TvSASPt6c2S5pCQdHkW1V55dwbSBn_nThjNY0UDrW7omNaGu-9_eUPEv2ZwEPN0HWzGTVIeW4anmt3Ei2E6Oqw-hRpqLzzKlX4ovMgbAdk9B8TbPgXGbYEZ9YNmZKuN5Mis/s200/20191212_140028.jpg" width="200" /></a></div>
Solament resta espolsar-hi el dolç (en aquest cas hem escollit sucre, canyella i nou moscada) al gust. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9k6y5pQdpscwPdrLB4tn1yYkAHIqQWk_uisOZUwvjXmrdmcfHwLGUWYNo1yOG8FbQVcC6bt3dSi8eJVJ2XljNmsTcChnhSdGmnnOtpbrljUF05sZqpYQ6VhORLRkOaZrq1fVQmCpw6fk7/s1600/20191212_140717.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9k6y5pQdpscwPdrLB4tn1yYkAHIqQWk_uisOZUwvjXmrdmcfHwLGUWYNo1yOG8FbQVcC6bt3dSi8eJVJ2XljNmsTcChnhSdGmnnOtpbrljUF05sZqpYQ6VhORLRkOaZrq1fVQmCpw6fk7/s200/20191212_140717.jpg" width="112" /></a></div>
<br />miquelhttp://www.blogger.com/profile/06191042941375747160noreply@blogger.com0tag:blogger.com,1999:blog-8907260568088434937.post-78155903296139772742019-12-13T07:05:00.001+01:002019-12-13T07:05:25.362+01:00Xips/snack/picatostes de maniato<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3h9AZXXvWiG9X47TF2XaaYWY2NMW6OoS5ICFo1Cf43dh9XQ2nbZ53VTTj8nr1xSIdjMZSuArmzHo64R5cwSIM2YeDcVJHr7LzIpocAnyvZ36HEQIfw7tHyiyMpHN1R_LKyhyphenhyphenQaEcQqtW/s1600/20191205_213414.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3h9AZXXvWiG9X47TF2XaaYWY2NMW6OoS5ICFo1Cf43dh9XQ2nbZ53VTTj8nr1xSIdjMZSuArmzHo64R5cwSIM2YeDcVJHr7LzIpocAnyvZ36HEQIfw7tHyiyMpHN1R_LKyhyphenhyphenQaEcQqtW/s200/20191205_213414.jpg" width="200" /></a><span style="color: #38761d;"> Ingredients:</span><br />
<ul>
<li>1u. Moniato mitjà </li>
</ul>
<ul>
<li>Per a la ondimentació: </li>
</ul>
<ul><ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIaZcFAa7rCDTjEQed464Gq2aaW3g5gL35dgL0lgbQR7kfH22CQU0hDizkuMFR-6f_rmbtV8k02DBdWbpl9J-F022QMAT-QoLW2LnSBWy-xEei5Mks_a1XvNKyWpVLT1Ky74NkWTbcq4Q7/s1600/20191205_213736.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIaZcFAa7rCDTjEQed464Gq2aaW3g5gL35dgL0lgbQR7kfH22CQU0hDizkuMFR-6f_rmbtV8k02DBdWbpl9J-F022QMAT-QoLW2LnSBWy-xEei5Mks_a1XvNKyWpVLT1Ky74NkWTbcq4Q7/s200/20191205_213736.jpg" width="200" /></a>
<li>2 cutxades soperes d'Oli d'oliva </li>
<li>1 cutxaradeta de pimentó dolç (o picant al gust)</li>
<li>1 cutxaradeta d'orenga</li>
<li>1 cutxaradeta de pebre blanc mòlt</li>
<li>1 pizca de sal </li>
</ul>
</ul>
<br />
<br />
<br />
<span style="color: orange;">El·laboració:</span><br />
1.- Pelem el moniato i el tallem a rodantxes el més primes possibles. Reservem.<br />
2.- Preparem la condimentació barrejant els ingredients. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2fTaAgodxHz6Sh8bWFAVf09gK5pz3r2cSnuhYlHq8wlknCpjFhH7iDVsY0dFj1N2PDfOcdLEAHPstrFMzw1tcSxqpV8ShnF7ZnYyAlvD1KiRrlrIOku09ihsrZ9x5uJMrl5B2Q5MVwtMe/s1600/20191205_213825.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2fTaAgodxHz6Sh8bWFAVf09gK5pz3r2cSnuhYlHq8wlknCpjFhH7iDVsY0dFj1N2PDfOcdLEAHPstrFMzw1tcSxqpV8ShnF7ZnYyAlvD1KiRrlrIOku09ihsrZ9x5uJMrl5B2Q5MVwtMe/s200/20191205_213825.jpg" width="200" /></a></div>
3.- Impregnem el Moniato per les dues cares sumergint-lo a la condimentació que hem preparat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV2a2jaV5K4klRRYRitHyDttVvVC1N2IIcuurQqtNtbQWFv40SOuNihIB6UYes_OIkxHiTgwkNXSjhrC_i0l-_ZhFkt24d0Ye6t-Fcl38tXAkOsB-j4Gfue0MD1Xdsz8_dygHrLKePwGVH/s1600/20191205_214043.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV2a2jaV5K4klRRYRitHyDttVvVC1N2IIcuurQqtNtbQWFv40SOuNihIB6UYes_OIkxHiTgwkNXSjhrC_i0l-_ZhFkt24d0Ye6t-Fcl38tXAkOsB-j4Gfue0MD1Xdsz8_dygHrLKePwGVH/s200/20191205_214043.jpg" width="200" /></a></div>
4.- Anem disposant a un plat pla, i el fiquem al microones a màxima potència durant quatre minuts. Transcorregut aquest temps, donem la volta a les rodantxes i tornem a ficar al microones durant 2 minuts més a màxima potència. <br />
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<img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1DgXxF2kAOTx4ANsuNVZ7_5MEhhf7XhBNLHkP_acCVaLWRmyJLrbkeQT1xrsjg1gMgc0RLWAIbJCqlM1tbFkorNFNVxMwQr5HN3tcQa6mo6sLAyl7wUuTa1GBjWiMN6ML4eo3Y5RaSmmp/s200/20191205_215104.jpg" width="200" /></div>
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<img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL1e4xaaIFlHfRIipQHEeI0-3RyZ9qptK38xV2W506WNqXYNQKkNqZI_61kyN6VCpGBUIKNER6y947bnpUK5ibS3W71d-N91ekL1KdxOOKFWPTZA1sMcieWOdZ0Ail9gWkeOLkexFurJJ-/s200/20191205_215315.jpg" width="200" /></div>
Nota: Opció forn, disposem les rodantxes a la safata de forn, sobre paper encerat. Separades uns milímetres. El forn a 160-180º, durant 10 minuts. Vigilant que quedi cruixent.<br />
<br />
<span style="color: #0b5394;">Ussos:</span><br />
Ja solament queda servir.<br />
Es pot utilitzar com aperitiu, semblant a snacks o xips. Però també com a picatostes per ficar a una crema.<br />
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<img border="0" data-original-height="900" data-original-width="1600" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5u8CQze6Samrrda2YWU-4nqNOMUAIpUCVHDPtqOqjwfOh7rg88baIsLztsuDKyhvpgGkyqMFShvGMUItMmkXWuY29z4V-YbvxuR7AxNtz-7tGnuaNUlJmBhsacTDrpZg72XaG6Fxw_KpS/s200/20191205_220350.jpg" width="200" /></div>
<br />miquelhttp://www.blogger.com/profile/06191042941375747160noreply@blogger.com0tag:blogger.com,1999:blog-8907260568088434937.post-38087585870055432582019-12-12T13:01:00.001+01:002020-01-15T21:27:19.975+01:00Contingut de la Cistella a 11 de desembre<div class="separator" style="clear: both; text-align: justify;">
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<img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZHBw1pB7hFZPZVny71kaM75LQWCIAcU2FEnrY3LZ-S7f5fb02d7cZGydHIQUD2ORf2ZRR6KEOjcszEyzA79du7s1xKWOa4CK5PVg8npO4lwXWQeV3e8mNlF5CgCh1cMWOfl01SNnR0oWh/s640/20191211_contingut+cistella.jpg" width="640" /></div>
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El contingut de la cistella d'avui (11/12/2019) ha sigut de les següents <span style="color: #6aa84f;">verdures i hortalisses</span>:</div>
<ul>
<li>
1 col</li>
<li>1 xicòria</li>
<li>1 enciam arrissat </li>
<li>1 kg maniato</li>
<li>6 codonys </li>
<li>1 menat d'alls tendres</li>
<li>1 fonoll</li>
<li>12 raves</li>
<li>5 pastanagues</li>
<li>6 porros</li>
<li>4 alls secs</li>
<li>1 colirave</li>
</ul>
<div style="text-align: center;">
<span style="color: red;">Sempre apostem pel consum responsable, de proximitat, ecològic i de temporada. </span></div>
miquelhttp://www.blogger.com/profile/06191042941375747160noreply@blogger.com0tag:blogger.com,1999:blog-8907260568088434937.post-36086367428325669302019-12-04T23:08:00.006+01:002020-01-15T21:27:03.461+01:00Contingut de la cistella 4 de desembre de 2019<div class="separator" style="clear: both; text-align: center;">
<img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq1BEga7EA7UMJBQi_3oun-KDtzemSrP3hfF-OI0CUdCv93i0E3XpI-e1zqzpPUCrFgmQOkTBb6Lv02ozZ_ynb5ndUUnO2h0wpf_70AODefHRhIKUReHqqBj8dnktaJRptKQ4O9FX91zFC/s640/20191204_contingut+cistella.jpg" width="640" /> </div>
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El contingut de la cistella d'avui (4/12/2019) ha sigut de les següents <span style="color: #6aa84f;">verdures i hortalisses</span>:</div>
<ul>
<li>
1 col</li>
<li>1 xicòria</li>
<li>1 kg maniato</li>
<li>1 menat bleda</li>
<li>1 fonoll</li>
<li>12 raves</li>
<li>5 naps</li>
<li>5 pastanagues</li>
<li>6 porros</li>
<li>4 cebes</li>
<li>1 colirave</li>
</ul>
<div style="text-align: center;">
<span style="color: red;">Sempre apostem pel consum responsable, de proximitat, ecològic i de temporada. </span></div>
miquelhttp://www.blogger.com/profile/06191042941375747160noreply@blogger.com0tag:blogger.com,1999:blog-8907260568088434937.post-4208872932114586702019-11-30T00:40:00.001+01:002020-01-15T21:26:49.734+01:00Productes de temporada: Desembre<div class="separator" style="clear: both; text-align: center;">
</div>
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</div>
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</div>
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Estem a punt de finalitzar el mes de Novembre, i avancem un resum dels productes de temporada pel mes de Desembre.</div>
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<br /></div>
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</div>
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A cada quadre, trobaràs els productes:</div>
<ul>
<li>Tot l'any, els que trobaràs sempre </li>
<li>Inici, els que comencem a trobar i inicien la seva temporada</li>
<li>Òptima, els que ja porten unes setmanes i hi són al seu estat òptim</li>
<li>Final, els que deixaran properament de ser-hi (la seva temporada final).</li>
</ul>
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</div>
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Recordem, sobretot per a verdures, hortalisses i fruites, són de proximitat (km.0, o d'un radi inferior a 100 km des de la teva ubicació) és a dir, el que són temporada a Catalunya. </div>
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<br /></div>
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Esperem que us sigui d'utilitat!!</div>
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</div>
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<img border="0" data-original-height="890" data-original-width="946" height="602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyIbatwqeWGjAO4pQzKsu8ABX55wFm9W98XgN2JAjt7Yltc4ifOBc_jNzkXjjF8aaMpUZNf96iQI3TQjrJQBjcXQ42d0xkq_THW0BVm5ibzbCIUnuhYz1rnVrMcJBNE1r4XZ1IOGyrRn4Q/s640/desembre.PNG" width="640" /></div>
<br />miquelhttp://www.blogger.com/profile/06191042941375747160noreply@blogger.comtag:blogger.com,1999:blog-8907260568088434937.post-71418034014163343242015-09-24T20:25:00.001+02:002015-09-24T20:25:12.219+02:00Festa 7è Aniversari d´El Casal de l´Esquerra de Badia del Vallès<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIFMateeIVYfg6RNMib3fEtcZ-4uLCz84CV8TU0lhdcgDO3Gz9TEALmzI0_C3Dhsipyj42F9tTttC2SZHc9srDcruKbjuVpDBBNkAAgy6_Lvaub9W6nbU1MjENv8wEulNcQOhMze8hMjXU/s1600/festacasal2015web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIFMateeIVYfg6RNMib3fEtcZ-4uLCz84CV8TU0lhdcgDO3Gz9TEALmzI0_C3Dhsipyj42F9tTttC2SZHc9srDcruKbjuVpDBBNkAAgy6_Lvaub9W6nbU1MjENv8wEulNcQOhMze8hMjXU/s320/festacasal2015web.jpg" /></a></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">El Casal de l’Esquerra celebra que ja fa 7 anys que va obrir les portes a
la plaça de la Sardana. Durant aquest temps, diverses entitats han anat
creixent dins el Casal: El grup d’amics del cinema Zinexin, el Banc del Temps
Concha Hurtado, el</span><span style="background: white; font-family: Verdana, sans-serif; font-size: 9pt;"> </span><span style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">mercat popular per la cultura del reciclatge Art
Vintage, la Plataforma d´ Afectats per la hipoteca de Badia, la Cooperativa de
Consum responsable La cistella de Badia, grup de lectura Compartim Lectures, a
més del moviment polític local Alternativa d’Esquerres per Badia-CAV. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">Com cada setembre es volen trobar per donar a conèixer tot el que es pot
fer a Badia per millorar la ciutat, conviure millor i no deixar d’aprendre els
uns dels altres, fem activitats de forma oberta a la plaça per donar-se a
conèixer. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">Aquests sis anys han servit d’ajut per a que hagin sorgit propostes de
revitalització de la vida social molt interessants que sobrepassen l'àmbit de
l'AEB i que han trobat al Casal i la plaça de La Sardana l’espai i el
recolzament per començar. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">Aquesta és la programació dels actes pensats per la celebració del 7è
aniversari, ple d’activitats per a totes les edats. Totes les activitats es fan
a la Plaça de la Sardana. <o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">Divendres 2 Octubre</span></b><span style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<br /></div>
<ul type="disc">
<li class="MsoNormal" style="text-align: justify;"><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">18h</span><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"> </span><span style="color: red; font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">La cistella al carrer</span><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">,organitzat per La cistella de
Badia <o:p></o:p></span></li>
</ul>
<ul type="disc">
<li class="MsoNormal" style="text-align: justify;"><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">19h</span><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"> </span><span style="color: red; font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Lluita de la PAH amb
imatges</span><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">,
organitzat per Plataforma d´ Afectats per la hipoteca de Badia<o:p></o:p></span></li>
</ul>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<b><span style="font-family: 'Times New Roman', serif; font-size: 13.5pt;">Dissabte 3 Octubre</span></b><span style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<ul type="disc">
<li class="MsoNormal" style="text-align: justify;"><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">10h</span><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"> </span><span style="color: red; font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Mercat d´intercambi</span><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">, organitzat per Banc del Temps
de Badia i </span><span style="color: red; font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Compartim lectures</span><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p></o:p></span></li>
</ul>
<ul type="disc">
<li class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">18h</span><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"> </span><span lang="EN-US" style="color: red; font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Tallers infantils</span><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">,
organitzat per Alternativa d’Esquerres per Badia <o:p></o:p></span></li>
</ul>
<ul type="disc">
<li class="MsoNormal" style="text-align: justify;"><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">19.30h</span><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"> </span><span style="color: red; font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Actuació de Malabars</span><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: justify;"><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">20h </span><span style="color: red; font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Classe oberta de
Swing</span><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p></o:p></span></li>
</ul>
<ul type="disc">
<li class="MsoNormal" style="text-align: justify;"><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">21h</span><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"> </span><span style="color: red; font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Sopar "de
traje"</span><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p></o:p></span></li>
</ul>
<ul type="disc">
<li class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">22.30h</span><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"> </span><span lang="EN-US" style="color: red; font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;">Concert amb "Dama verdespuma"(Cançó
d'autor Bossanova)</span><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 13.5pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ES;"><o:p></o:p></span></li>
</ul>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8907260568088434937.post-40244318725730719692015-05-16T10:41:00.003+02:002015-05-16T10:43:41.597+02:00Receptes amb colirave<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-REhY6UMNSvc/VVcCsLg6mQI/AAAAAAAAKe8/h5acbbQIv8Y/s1600/unnamed.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-REhY6UMNSvc/VVcCsLg6mQI/AAAAAAAAKe8/h5acbbQIv8Y/s320/unnamed.png" width="320" /></a></div>
<br />
<div style="text-align: justify;">
<b>Elaboració
A l'amanida: </b></div>
<div style="text-align: justify;">
Ratllat, és el complement ideal a l'amanida verda. Té el mateix gust que el tronc de la col. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Amb la verdura: </b></div>
<div style="text-align: justify;">
Es pela mig quilo i es talla en rodanxes o cubs petits. Es cou a foc lent amb dues cullaradetes d'oli i dues d'aigua. Se sofregeix i s'amaneix amb julivert. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Puré: </b></div>
<div style="text-align: justify;">
Es fa cuinant 6 patates, 2 coliraves i una ceba. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Pizza: </b></div>
<div style="text-align: justify;">
Es pelen, es tallen i es bullen 20 minuts. Es posen sobre la pasta de pizza amb formatge, afegint-hi sal i pebre. Es pinta tot amb ou batut. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Fregitel·la: </b></div>
<div style="text-align: justify;">
Es pelen quatre exemplars i es tallen a mitja lluna. Es fregeixen amb sal i 100 grams de ceba picada. Abans de treure-ho de la paella, s'hi afegeix una pastanaga ratllada i orenga al gust.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8907260568088434937.post-74117370251634545552015-02-04T12:30:00.000+01:002015-02-04T12:30:04.639+01:00La Cistella participa per segona vegada en els tallers de l’escola la Sardana<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-zGdWOLfl8yM/VNICVcYLNLI/AAAAAAAAKYM/chDQOZbODes/s1600/20150131_114825.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-zGdWOLfl8yM/VNICVcYLNLI/AAAAAAAAKYM/chDQOZbODes/s1600/20150131_114825.jpg" height="180" width="320" /></a></div>
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<a href="http://4.bp.blogspot.com/-MYWygPCdlWs/VNICPt4OYuI/AAAAAAAAKYE/u_Wht-JDXFs/s1600/20150131_114733.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-MYWygPCdlWs/VNICPt4OYuI/AAAAAAAAKYE/u_Wht-JDXFs/s1600/20150131_114733.jpg" height="180" width="320" /></a></div>
<div style="text-align: justify;">
El passat 31 de gener l’escola La Sardana de la nostra ciutat ha fet una festa per celebrar vel 5º aniversari del seu gegant, en Joan.
La gent de la cistella ens hi hem sumat aportant un taller de sucs naturals, que ha tingut molt bona acollida per part dels infants.
El taller té com a finalitat amés de la de col·laborar amb qui ens ho ha demanat, la de demostrar de forma pràctica que es poden fer i prendre sucs naturals nutritius i saborosos amb moltes varietats de fruites i verdures.
Aquest any entre tots han consumit en nomes 3 hores: 6 kg de taronges. 2 de mandarines , 4 de pomes, 2kg de peres, 2kg de pastanagues, 1 de remolatxa, un api, una part de fonoll, i algunes llimones. Una feinada que ha valgut la pena i que fem amb molt de gust.
Nosaltres expliquem el nostre taller, però cal afegir que tota la festa ha estat un èxit de públic i activitats.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8907260568088434937.post-43969087686929918292014-12-29T09:13:00.001+01:002014-12-29T09:13:40.845+01:00Cuinar la Xaiota<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-uTzTDrK-gCg/VKENC-DiMpI/AAAAAAAAKVQ/FcKPb1vV76g/s1600/chayote-jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-uTzTDrK-gCg/VKENC-DiMpI/AAAAAAAAKVQ/FcKPb1vV76g/s1600/chayote-jpg.jpg" /></a></div>
<div align="JUSTIFY" lang="es-ES" style="font-family: 'lucida console', sans-serif; font-size: 13px; line-height: 13px; margin-bottom: 0cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;">LAM DE XAIOTA AMB VELOUTÈ DE GAMBES( o amb qualsevol altra salsa)</span></span></div>
<div align="JUSTIFY" lang="es-ES" style="font-family: 'lucida console', sans-serif; font-size: 13px; line-height: 13px; margin-bottom: 0cm;">
<br /></div>
<div align="JUSTIFY" lang="es-ES" style="font-family: 'lucida console', sans-serif; font-size: 13px; line-height: 13px; margin-bottom: 0cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;">1 xaiota<br />3 ous d’agricultura ecològica<br />100 ml nata 35% m.g.<br />sal marina<br />pebre negre acabat de moldre<br />nou moscada<br /><br />Per a la salsa de gambes:<br />1cullerada oli oliva verge extra<br />10g farina<br />125 ml brou de gambes<br />100 ml nata 35% m.g.<br />sal marina<br />pebre negre acabat de moldre<br />nou moscada</span></span></div>
<div align="JUSTIFY" lang="es-ES" style="font-family: 'lucida console', sans-serif; font-size: 13px; line-height: 13px; margin-bottom: 0cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><br /></span></span></div>
<div align="JUSTIFY" lang="en-US" style="font-family: 'lucida console', sans-serif; font-size: 13px; line-height: 13px; margin-bottom: 0cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;">Encenem el forn i el posem a 160º. Tallem la xaiota a trossos i la coem al vapor durant 10 minuts. Ho triturem bé fins a fer-ne puré. Batem els ous amb la nata i hi afegim el puré de carbassó. Hi posem sal, pebre i nou moscada, i remenem bé tots els ingredients.</span></span></div>
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<span style="font-family: Times New Roman, serif;"><span style="font-size: small;">Omplim 5 flameres amb la barreja, i les posem a coure al forn al bany Maria durant 30 minuts. Abans de desemmotllar els flams els hem de deixar refredar.</span></span></div>
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<span style="font-family: Times New Roman, serif;"><span style="font-size: small;">------------------------------<wbr></wbr>------------------------------<wbr></wbr>------------------------------<wbr></wbr>------------------------------<wbr></wbr>--------</span></span></div>
<div align="JUSTIFY" dir="ltr" lang="es-ES" style="font-family: 'lucida console', sans-serif; font-size: 13px; line-height: 13px; margin-bottom: 0cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><i>Els flams de xaiota, queden molt suaus de gust, per això cal oposar-hi per sobre una salsa, aquí hi ha la recepta amb velouté de gambes, que és la que vaig fer, ,perquè era festa grossa, però jo diria que per passar ràpid una salsa rosa també podria fer el fet.</i></span></span></div>
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<span style="font-family: Times New Roman, serif;"><span style="font-size: small;">------------------------------<wbr></wbr>------------------------------<wbr></wbr>------------------------------<wbr></wbr>------------------------------<wbr></wbr>-------------</span></span></div>
<div align="JUSTIFY" lang="es-ES" style="font-family: 'lucida console', sans-serif; font-size: 13px; line-height: 13px; margin-bottom: 0cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;">Per al brou de gambes:<br />1 cullerada oli oliva verge extra<br />250 g gambetes fresques de la costa<br />250 ml aigua</span></span></div>
<div align="JUSTIFY" lang="es-ES" style="font-family: 'lucida console', sans-serif; font-size: 13px; line-height: 13px; margin-bottom: 0cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;">Hem de començar preparant el brou de gambes: posem una cullerada d’oli en un cassó i hi saltegem durant un minut les gambes. Les pelem, deixant-hi la cua, i les reservem.</span></span></div>
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<div align="JUSTIFY" lang="es-ES" style="font-family: 'lucida console', sans-serif; font-size: 13px; line-height: 13px; margin-bottom: 0cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;">Tornem a posar el cassó al foc amb els caps, les pells de les gambes i l’aigua, i ho fem bullir tot uns 10 minuts. Colem i reservem el brou.</span></span></div>
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<br /></div>
<div align="JUSTIFY" lang="es-ES" style="font-family: 'lucida console', sans-serif; font-size: 13px; line-height: 13px; margin-bottom: 0cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;">Mentre, prepararem la salsa de gambes posant en un cassó l'oli i la farina, que courem durant dos minuts sense deixar de remenar. Hi afegim primer el brou calent, li donem una bona batudda perquè no faci grumolls, i finalment la nata. Ho deixarem coure durant 10 minuts remenant amb el batedor. Condimentem amb sal, pebre i nou moscada.</span></span></div>
<div align="JUSTIFY" lang="es-ES" style="font-family: 'lucida console', sans-serif; font-size: 13px; line-height: 13px; margin-bottom: 0cm;">
<br /></div>
<div align="JUSTIFY" style="border-bottom-color: rgb(0, 0, 10); border-bottom-width: 1px; border-style: none none solid; font-family: 'lucida console', sans-serif; font-size: 13px; line-height: 13px; margin-bottom: 0cm; padding: 0cm 0cm 0.04cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES">Desemmotllem els flams i hi aboquem per sobre la salsa </span></span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES"><i>velouté</i></span></span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES">. Posem al voltant dels flams les gambetes reservades i decorem amb unes flors fetes amb pell de tomàquet. </span></span></span></div>
<div align="JUSTIFY" style="border-bottom-color: rgb(0, 0, 10); border-bottom-width: 1px; border-style: none none solid; font-family: 'lucida console', sans-serif; font-size: 13px; line-height: 13px; margin-bottom: 0cm; padding: 0cm 0cm 0.04cm;">
<br />
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES"></span></span></span></div>
<div align="JUSTIFY" dir="ltr" style="border-bottom-color: rgb(0, 0, 10); border-bottom-width: 1px; border-style: none none solid; font-family: 'lucida console', sans-serif; font-size: 13px; line-height: 13px; margin-bottom: 0cm; padding: 0cm 0cm 0.04cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES">Si ja heu gastat la xaiota aquest flams es poden fer amb carabassó, de fet la recepta original era amb carabassó.</span></span></span></div>
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<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES">Bon profit.</span></span></span></div>
<div>
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES"><br /></span></span></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8907260568088434937.post-40075671420170139512014-12-02T06:21:00.002+01:002014-12-02T06:24:51.629+01:00Hierbas aromáticas<li style="text-align: left;"><a href="http://articulos.infojardin.com/aromaticas/Fichas/Hierbabuena.htm">Ficha(Hierbabuena)</a> <a href="http://www.botanical-online.com/mentastro.htm">Propiedades</a></li>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8907260568088434937.post-16531175861181225122014-12-02T06:17:00.002+01:002014-12-02T06:17:35.629+01:00Taller de d'hamburgueses i falafels vegetarianes-Dimecres 10-12-14 17.30h<div class="separator" style="clear: both; text-align: center;">
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8907260568088434937.post-4705201763739702922013-12-15T21:14:00.002+01:002019-11-27T10:34:10.761+01:00Croquetes de Pastanaga i Quinoa<!--[if gte mso 9]><xml>
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<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;">
<b><span lang="CA" style="font-family: "times new roman" , "serif"; font-size: 13.5pt;">CROQUETES DE PASTANAGA I QUINOA</span></b></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b><span lang="CA" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Ingredients per a 20-25 croquetes:</span></b><span lang="CA" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"></span></div>
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l2 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="CA" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">300 g de pastanaga ratllada</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l2 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="CA" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1 got de quinoa</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l2 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="CA" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">2 gots d’aigua</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l2 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="CA" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1 ceba</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l2 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="CA" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">2 cullerades de farina de blat (o blat de moro)</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l2 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="CA" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Comí en pols</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l2 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="CA" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1 ou</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l2 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="CA" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">pa ratllat</span></li>
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<b><span lang="CA" style="font-family: "times new roman" , "serif"; font-size: 13.5pt;">Temps de preparació:</span></b></div>
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<li class="MsoNormal" style="line-height: normal; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="CA" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">35 min</span></li>
</ul>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;">
<b><span lang="CA" style="font-family: "times new roman" , "serif"; font-size: 13.5pt;">Preparació:</span></b></div>
<ol start="1" type="1">
<li class="MsoNormal" style="line-height: normal; mso-list: l3 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="CA" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Posar la quinoa en un colador sota l’aixeta i rentar fins que l’aigua
surti clara.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l3 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="CA" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Bullir-la en una olla amb aigua salada durant 15-20 min. (dos gots d’aigua
per un got de quinoa).<span style="mso-tab-count: 1;"> </span></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l3 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="CA" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Trinxar la ceba ben petita (va bé utilitzar l’eina de got del Turmix)
i <span style="mso-spacerun: yes;"> </span>sofregir-la amb oli. Quan comenci
a estar transparent, afegir la pastanaga ratllada (o trinxada igualment
amb la mateixa eina que abans, és ràpid i queda molt bé) i sofregir fins
que canviï de color i es torni groga.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l3 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="CA" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Afegir la quinoa bullida, barrejar i deixar sofregir un parell de
minuts.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l3 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="CA" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Afegir un polsim de comí en pols (el punt d’espècie és molt personal,
però cal tenir en compte que el sabor del comí domina molt)</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l3 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="CA" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Escampar 2 cullerades de farina de blat (o blat de moro), barrejar i
afegir 1 got d’aigua per acabar de lligar. Apagar el foc i deixar
refredar.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l3 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="CA" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Fer la forma de les croquetes (rodones queden molt bé), passar per ou i pa ratllat i fregir en
una paella amb l’oli ben calent (en comptes d’ou, es poden arrebossar amb
farina de cigró i aigua si es volen fer veganes)</span></li>
</ol>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 4;">
<b><span lang="CA" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Notes:</span></b></div>
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo4; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="CA" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Es pot deixar reposar la massa unes quantes hores, fins i tot tota
la nit, a la nevera tapada amb film.</span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo4; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span lang="CA" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"></span><span lang="CA" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Recepta lleument modificada a partir de la recepta de <a href="http://www.hiulitscuisine.com/">http://www.hiulitscuisine.com/</a></span>
</li>
</ul>
Beahttp://www.blogger.com/profile/09101700593119109958noreply@blogger.com0tag:blogger.com,1999:blog-8907260568088434937.post-44446962320716997902013-11-25T18:23:00.001+01:002013-11-25T18:23:40.946+01:00Col lombarda amb verdures<div style="background-color: white; color: #222222; font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 19px; margin-bottom: 0cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES"><b>Ingredientes:</b></span></span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES"><br />1 col lombarda<br />1 cebolla grande<br />2 puerros<br />Sal<br />Aceite de oliva<br />Agua</span></span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES"><b>Preparación:</b></span></span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES"><br /></span></span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES"><b>Método tradicional,</b></span></span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES"> trocear todas las verduras, poner en una olla un poco de agua y el aceite, echar las verduras y poner a fuego medio y dejar cocer, hacer hasta que estén tiernas y bien apochadas, más o menos 1 hora.<br /><br />Como veis un sencillo plato de verduras con muy pocas calorías, sano y natural</span></span></span></div>
<div lang="es-ES" style="background-color: white; color: #222222; font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 19px; margin-bottom: 0cm;">
<br /></div>
<div style="background-color: white; color: #222222; font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 19px; margin-bottom: 0cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: 16pt;"><span lang="es-ES">AMANIDA DE COL LOMBARDA</span></span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES"><br />MODUS OPERANDI</span></span></span></div>
<div lang="es-ES" style="background-color: white; color: #222222; font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 19px; line-height: 19px; margin-bottom: 0cm;">
<br /></div>
<div style="background-color: white; color: #222222; font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 19px; line-height: 19px; margin-bottom: 0cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES">Se corta la lombarda en juliana fina</span></span></span></div>
<div lang="es-ES" style="background-color: white; color: #222222; font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 19px; line-height: 19px; margin-bottom: 0cm;">
<br /></div>
<div style="background-color: white; color: #222222; font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 19px; line-height: 19px; margin-bottom: 0cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES">Se calienta en la sartén el aceite, y se rehoga la lombarda unos dos minutos, sin que se llegue a cocinar. Justo que oscurezca un pelín pero siga crujiente. Es una ensalada, no un salteado! Se reserva.</span></span></span></div>
<div lang="es-ES" style="background-color: white; color: #222222; font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 19px; line-height: 19px; margin-bottom: 0cm;">
<br /></div>
<div style="background-color: white; color: #222222; font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 19px; line-height: 19px; margin-bottom: 0cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES">Se maja en el mortero el ajo con la sal, y se añade el vinagre.</span></span></span></div>
<div lang="es-ES" style="background-color: white; color: #222222; font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 19px; line-height: 19px; margin-bottom: 0cm;">
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<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES">Se aliña con este majado la lombarda, y se pican unas hierbas frescas que se espolvorean por encima. El orégano recién cortado es espectacular sobre esta ensalada.</span></span></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8907260568088434937.post-37670420997651253532013-11-14T20:38:00.003+01:002013-11-14T20:38:47.648+01:00Trobada per la independència alimentària 20-11-13 <div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-MtzMmYFjQ5c/UoUmjPssQsI/AAAAAAAAJRA/DrZgI_rNMmk/s1600/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="http://1.bp.blogspot.com/-MtzMmYFjQ5c/UoUmjPssQsI/AAAAAAAAJRA/DrZgI_rNMmk/s320/unnamed.jpg" width="320" /></a></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8907260568088434937.post-44387400896797566652013-08-10T12:24:00.001+02:002013-11-03T19:07:38.832+01:00ROMESCO VERD<br />
Aquí tenim la recepta guanyadora del concurs de plats vegetarians de l'any 2013 a càrrec de la Bea!<br />
<br />
Tan sols ens falta provar-la de fer, gaudir-ne del resultat i felicitar a la guanyadora!<br />
<br />
<div align="CENTER" class="western" lang="ca-ES" style="margin-bottom: 0cm;">
<span style="font-size: medium;">ROMESCO VERD</span></div>
<div class="western" lang="ca-ES" style="margin-bottom: 0cm;">
<br /></div>
<div class="western" lang="ca-ES" style="margin-bottom: 0cm;">
1 cabeça
d'alls</div>
<div class="western" lang="ca-ES" style="margin-bottom: 0cm;">
2 pebrots
verds (mitjans)</div>
<div class="western" lang="ca-ES" style="margin-bottom: 0cm;">
2 cebes
(mitjanes)</div>
<div class="western" lang="ca-ES" style="margin-bottom: 0cm;">
30 g
ametlles crues</div>
<div class="western" lang="ca-ES" style="margin-bottom: 0cm;">
30g
ametlles torrades</div>
<div class="western" lang="ca-ES" style="margin-bottom: 0cm;">
30g
avellanes
</div>
<div class="western" lang="ca-ES" style="margin-bottom: 0cm;">
2
cullerades de postre de carn de nyora (la venen en pot petit de
vidre. També es pot fer servir nyora seca)</div>
<div class="western" lang="ca-ES" style="margin-bottom: 0cm;">
3 llesques
de pa sec</div>
<div class="western" lang="ca-ES" style="margin-bottom: 0cm;">
Julivert
fresc</div>
<div class="western" lang="ca-ES" style="margin-bottom: 0cm;">
Sal
</div>
<div class="western" lang="ca-ES" style="margin-bottom: 0cm;">
Oli</div>
<div class="western" lang="ca-ES" style="margin-bottom: 0cm;">
Vinagre bo
(de criança. Jo vaig utilitzar Forum Vinagre Agredolç de Cabernet
Sauvignon)</div>
<div class="western" lang="ca-ES" style="margin-bottom: 0cm;">
<br /></div>
<div class="western" lang="ca-ES" style="margin-bottom: 0cm;">
<br /></div>
<div class="western" lang="ca-ES" style="margin-bottom: 0cm;">
<a href="http://www.blogger.com/null" name="_GoBack"></a>
En una paella, a foc mig, sofregim la cabeça d'alls sencera, els
pebrots i la ceba tallats a trossos i el pa sec. Després d'una
estona afegim tots els fruits secs i la carn de nyora. Continuem
sofregint fins que quedi tendre la ceba i el pebrot. En un pot amb
aigua bullint, escaldem un moment el julivert i l'escorrem bé.
L'afegim a la paella un moment i remenem.</div>
<div class="western" lang="ca-ES" style="margin-bottom: 0cm;">
<br /></div>
<div class="western" lang="ca-ES" style="margin-bottom: 0cm;">
Ho traiem
del foc. pelem la cabeça d'alls (també es poden posar amb pell però
separant-los, traient-los de la part dura i peluda que subjecta els
alls junts).</div>
<div class="western" lang="ca-ES" style="margin-bottom: 0cm;">
<br /></div>
<div class="western" lang="ca-ES" style="margin-bottom: 0cm;">
Ho posem
tot dins el got de la batedora. Afegim sal, oli, i vinagre a gust. Ho
batem ben batut.</div>
<div class="western" lang="ca-ES" style="margin-bottom: 0cm;">
<br /></div>
<div class="western" lang="ca-ES" style="margin-bottom: 0cm;">
Es pot
menjar amb pa, torrades, o acompanyant peix i carns.</div>
trehttp://www.blogger.com/profile/13212650369405519330noreply@blogger.com0tag:blogger.com,1999:blog-8907260568088434937.post-4357862626880196492013-07-22T20:49:00.000+02:002013-11-03T19:09:15.813+01:00CROQUETES DE QUINOA<div align="CENTER" style="background-color: transparent; font-family: Times New Roman,serif; font-size: 16px; font-style: normal; line-height: 100%; margin-bottom: 0.18cm; margin-top: 0.18cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES"><br /></span></span></span></div>
<div align="CENTER" style="background-color: transparent; color: #00b050; font-family: Times New Roman,serif; font-size: 16px; font-style: normal; line-height: 100%; margin-bottom: 0.18cm; margin-top: 0.18cm;">
<span style="color: #00b050;"><span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES"><span style="color: black;">CROQUETES
DE QUINOA</span></span></span></span></span></div>
<ul>
<li><div style="line-height: 100%; margin-bottom: 0.18cm; margin-top: 0.18cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES">1
tasseta de QUINOA</span></span></span></div>
</li>
<li><div style="line-height: 100%; margin-bottom: 0.18cm; margin-top: 0.18cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES">3
tassetes d’aigua</span></span></span></div>
</li>
<li><div style="line-height: 100%; margin-bottom: 0.18cm; margin-top: 0.18cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES">1
culleradeta petita de miso</span></span></span></div>
</li>
<li><div style="line-height: 100%; margin-bottom: 0.18cm; margin-top: 0.18cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES">4
porros petits o un de gran (quan dic petits és perquè els meus són
MOOOLT PETITS, jijii)</span></span></span></div>
</li>
<li><div style="line-height: 100%; margin-bottom: 0.18cm; margin-top: 0.18cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES">1
ceba petita.</span></span></span></div>
</li>
<li><div style="line-height: 100%; margin-bottom: 0.18cm; margin-top: 0.18cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES">1/2
all xafat</span></span></span></div>
</li>
<li><div style="line-height: 100%; margin-bottom: 0.18cm; margin-top: 0.18cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES">1/2
pastanaga ratllada</span></span></span></div>
</li>
<li><div style="line-height: 100%; margin-bottom: 0.18cm; margin-top: 0.18cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES">Espècies
(al gust; herbes tipus alfàbrega o orenga, o espècies tipus
cúrcuma, comí, pebre, etc)</span></span></span></div>
</li>
<li><div style="line-height: 100%; margin-bottom: 0.18cm; margin-top: 0.18cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES">Sal
d’herbes</span></span></span></div>
</li>
<li><div style="line-height: 100%; margin-bottom: 0.18cm; margin-top: 0.18cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES">pa
ratllat</span></span></span></div>
</li>
<li><div style="line-height: 100%; margin-bottom: 0.18cm; margin-top: 0.18cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES">Oli</span></span></span></div>
</li>
</ul>
<div style="line-height: 100%; margin-bottom: 0.18cm; margin-top: 0.18cm;">
<span style="color: #ffcc00;"><span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES">COM
HO FEM?</span></span></span></span></div>
<ol>
<li><div style="line-height: 100%; margin-bottom: 0.18cm; margin-top: 0.18cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES">En
una olla posem l’aigua a bullir amb una culleradeta de miso. Quan
arrenqui el bull hi afegim la quinoa, baixem el foc i ho tapem.
Esperem a que la quinoa estigui
cuita ( quan estigui feta, la coleu).</span></span></span></div>
</li>
<li><div style="line-height: 100%; margin-bottom: 0.18cm; margin-top: 0.18cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES">A
part, en una paella, ofeguem els porros i la ceba amb una goteta
d’oli i el 1/2 all xafat.</span></span></span></div>
</li>
<li><div style="line-height: 100%; margin-bottom: 0.18cm; margin-top: 0.18cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES">Quan
les verdures estiguin quasi cuites hi afegim les espècies que
volguem i li fem un parell de voltes perquè s’impregnin del gust.</span></span></span></div>
</li>
<li><div style="line-height: 100%; margin-bottom: 0.18cm; margin-top: 0.18cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES">Afegim,
aleshores,la quinoa a les verdures i ho tornem a barrejar bé.</span></span></span></div>
</li>
<li><div style="line-height: 100%; margin-bottom: 0.18cm; margin-top: 0.18cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES">Esperem
que es refredi una mica i en formem les croquetes. Com que la
preparació està calenta, veureu que com que queda “enganxós”
ràpid les podreu rebossar amb el pa ratllat.</span></span></span></div>
</li>
<li><div style="line-height: 100%; margin-bottom: 0.18cm; margin-top: 0.18cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES">Si
deixeu refredar la pasta, podreu fer la forma molt més fàcilment
(sense enganxar-se), però llavors haureu de mullar-les amb ou per poder-les arrebossar.</span></span></span></div>
</li>
<li><div style="line-height: 100%; margin-bottom: 0.18cm; margin-top: 0.18cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES">Quan
les tinguem llestes, només queda fregir-les (o fer-les al forn o a
la planxa).</span></span></span></div>
</li>
</ol>
<div style="line-height: 100%; margin-bottom: 0.18cm; margin-top: 0.18cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="es-ES">Bon
profit!!</span></span></span></div>
trehttp://www.blogger.com/profile/13212650369405519330noreply@blogger.com0tag:blogger.com,1999:blog-8907260568088434937.post-25629479608652899832013-04-15T09:06:00.002+02:002013-11-03T19:28:33.343+01:00Excursió a Can Masdeu 21-04-2013 9.30h<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYx8IzmqyfSDsfUofA94YMeK9_Dxl_kkvT0gcot31WNAOlsmLKL-PXVNLcShTs8BojwjuqAreKkeJfRYrIrF6_lS8RL3B_bMoXN0iYVL1lNrnkMmAxoUlaf65Lxfqi_ne6XVwbKdSj2R8r/s1600/800px-Can_Masdeu_-_Centro_Social_Ocupado_con_huertos.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYx8IzmqyfSDsfUofA94YMeK9_Dxl_kkvT0gcot31WNAOlsmLKL-PXVNLcShTs8BojwjuqAreKkeJfRYrIrF6_lS8RL3B_bMoXN0iYVL1lNrnkMmAxoUlaf65Lxfqi_ne6XVwbKdSj2R8r/s320/800px-Can_Masdeu_-_Centro_Social_Ocupado_con_huertos.JPG" width="320" /></a></div>
Can Masdeu es un centro social ocupado, residencia y huerto comunitario en el parque Collserola a las afueras de Barcelona.<br />
El edificio era un antiguo hospital de leprosos abandonado durante 53 años antes de su desahucio final. El sitio fue famoso en 2002 cuando los ocupantes resistieron a su desalojo encadenándose y subiendo sobre trípodes. Durante una oposición que duró tres días, la policía fue incapaz de desalojar a los ocupantes, lo que llevó a un juicio: tres años los propietarios ganaron el juicio pero no ha habido orden de desalojo hasta el momento.<br />
La mayoría de los domingos el centro se abre y hay una participación de entre 100 y 300 personas en actividades relacionadas con ecología, activismo y autogestión.</div>
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Hora de salida: 9:30 Casal de l´Esquerra Av. Burgos Nº18
<iframe allowfullscreen="" frameborder="0" height="385" src="http://www.youtube.com/embed/0StrA0uLH1o" width="480"></iframe>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8907260568088434937.post-71258889360964983752013-02-04T06:25:00.003+01:002013-11-03T19:12:02.579+01:00Les cooperatives de consum no paren de créixerActualment més de 200 famílies, a través de 8 nuclis de consum, s'autoorganitzen per avastir-se de producte ecològic a Sabadell.
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<div style="text-align: justify;">
Des de l'aparició d'El teixit de la terra, la primera cooperativa de consum a la ciutat l'any 2007 el nombre de cooperativistes i de cooperatives no ha parat de créixer. Actualment més de 600 persones participen en les 5 cooperatives de consum existents o en un del dos grups de consum on es distribueix producte ecològic, sense intermediaris i de proximitat. L'augment de participants també ha facilitat anar construint cooperatives amb fórmules organitzatives molt diferents però amb la mateixa filosofia d'arrel, canviar des de la pràctica el model de producció, distribució i consum.</div>
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<b>Les cooperatives de consum sabadellenques en xifres </b></div>
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<br /></div>
<div style="text-align: justify;">
A dia d'avui més de 600 persones participen directament del cooperativisme de consum a la nostra ciutat. Una xifra que es tradueix en 204 famílies repartides entre les 5 cooperatives de consum existents, El Teixit de la Terra (que compte amb dos nuclis al centre i a la Creu Alta), Remenant les cireres, Treu Banya, Tocant la pera o la més jove la Km0. A les quals s'hi ha de sumar 38 famílies que participen de dos grups de consum de cistella ecològica dels sabadellencs 'La Nansa'.</div>
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<div style="text-align: justify;">
<b>Una mica d'història </b></div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
El 2002 es va crear la cooperativa de consum El teixit de la terra, una entitat que va anar creixent fins a tenir llista d'espera. Aquest èxit la va portar el 2007 a obrir un nou nucli a la Creu Alta i arribar a les 90 famílies. No serà fins al 2009, i de la mà d'alguns membres del Teixit, que començà a caminar una nova cooperativa a la ciutat Tocant la pera, la cooperativa del Nord, que situada a Can Deu agrupa actualment una vintena de famílies. Però l'autèntic boom no va arribar fins al cap d'un any, el 2010. Aquell any es crean a la ciutat tres noves cooperatives de consum (dos d'elles les creen antics membres del Teixit), la Km0 vinculada a la UES, la Treu banya i la Remanant les cireres, la cooperativa de les famílies atrafagades. Aquesta última que demanda dels participants una implicció en la gestió del producte un pèl menor, i que compte amb un ventall més àmpli de producte respecte les altres cooperatives és la que ha experimentat un creixement més accentuat i ha passat de 15 famílies a una seixantena en dos anys i mig.</div>
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<div style="text-align: justify;">
<b>Valors i principis en el consum i en la organització </b></div>
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Les persones que s'organitzen a l'entorn d'una Cooperativa de consum ho fan buscant la millora de la qualitat dels productes alimentàris que compren però també conscients que el seu consum incideix directament sobre el devenir del planeta. D'acord amb això principis com la proximitat, l'ecologia, la justícia social o la cooperació conformen els pilars fonamentals d'aquestes entitats. Entitats amb un fort caràcter assembleari, que complementen el seu treball intern amb la participació en els moviments socials de la ciutat.</div>
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Escrit per <a href="http://www.vilaweb.cat/noticia/4079899/20130204/cooperatives-consum-paren-creixer.html">La Drecera</a></div>
Unknownnoreply@blogger.com0