tag:blogger.com,1999:blog-47124859967217182952024-02-07T18:41:02.497-08:00la cocina de maria jose fernandezlacocinademariajosefernandezhttp://www.blogger.com/profile/04961518260367783934noreply@blogger.comBlogger608125tag:blogger.com,1999:blog-4712485996721718295.post-66587590890468599462020-04-25T03:50:00.000-07:002020-04-25T03:50:01.228-07:00SALMON A LA GRIEGA<br />
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Salmón marinado a la griega<br />Preparación:<br />Ingredientes:<br />Un kg de salmón fresco<br />Aceite de oliva virgen extra<span class="text_exposed_show" style="display: inline; font-family: inherit;"><br />Zumo de un limón<br />Dos dientes de ajo<br />Eneldo fresco<br />Orégano<br />Pimienta molida, sal<br />Preparación:<br />Colocamos los filetes de salmón fresco en maceración de los demás ingredientes al menos dos horas . Colocamos en una bandeja de horno y llevamos a 150 grados al horno durante 20 minutos.</span></div>
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lacocinademariajosefernandezhttp://www.blogger.com/profile/04961518260367783934noreply@blogger.com0tag:blogger.com,1999:blog-4712485996721718295.post-1954796553831945002020-04-25T03:48:00.000-07:002020-04-25T03:48:09.025-07:00NATILLAS DE FRESAS<span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Natillas de fresas naturales</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Ingredientes</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">500 ml de leche</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">10 gramos de maicena</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">250 g de fresas</span><span class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br />100 gramos de azúcar<br />3 huevos<br />Preparación:<br />Trituramos las fresas finamente y reservamos.<br />Ponemos al fuego la leche con el azúcar y sin dejar de remover vamos agregando los huevos batidos y poco a poco la maicena. Cuando comience a espesar añadimos las fresas trituradas. Pasado un par de minutos colocamos en los cuencos y dejamos enfriar.<br />Las fresas para que queden mejor las natillas se pueden colar después de triturar.<br />En este caso las natillas van servidas con frambuesa liofilizada y unos toques de chocolate blanco que les puse nada más apartar para que se derritieran un poquito .</span><br />
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<span class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span>lacocinademariajosefernandezhttp://www.blogger.com/profile/04961518260367783934noreply@blogger.com0tag:blogger.com,1999:blog-4712485996721718295.post-52945776104865449852020-04-25T03:46:00.003-07:002020-04-25T03:46:59.720-07:00MERLUZA AL HORNO CON PATATAS PANADERA<span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Merluza al horno con patatas panadera</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Ingredientes:</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">3 patatas grandes</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Una cebolla</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Aceite de oliva virgen extra</span><span class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br />Un vaso de vino blanco<br />Pimienta rosa<br />Una cucharadita de mejorana<br />Una cucharadita de cilantro<br />Sal<br />Preparación:<br />Cortamos la cebolla en juliana y las patatas en rodajas muy finas.en un cuenco mezclamos cebolla y patatas cortadas con un chorreón de aceite de oliva, el vino blanco y las especias. Llevamos al horno unos 15 minutos a 170 grados. Colocamos la merluza sobre la cama de patatas y cebolla y le ponemos por encima unas cucharadas de aceite de oliva y unas cucharadas de vino blanco y volvemos a llevar al horno. Dejamos hacer unos 10 minutos y servimos enseguida.</span><br />
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lacocinademariajosefernandezhttp://www.blogger.com/profile/04961518260367783934noreply@blogger.com0tag:blogger.com,1999:blog-4712485996721718295.post-28932386887328636842020-04-25T03:45:00.000-07:002020-04-25T03:45:08.699-07:00LENTEJAS CON ARROZ Y MORCILLA IBERICA<span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Lentejas guisadas con arroz y morcilla Ibérica</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Ingredientes</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">250 gramos de lentejas</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">50 gramos de arroz</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Una morcilla ibérica de aproximadamente 150 gramos</span><span class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br />Una cebolla<br />Un tomate<br />Un diente de ajo<br />Un pimiento verde<br />Una zanahoria<br />Aceite de oliva virgen extra<br />Media cucharadita de comino<br />Sal y una pizca de pimienta<br />Preparación:<br />Rehogamos toda la verdura muy picadita en una cazuela con un fondo de aceite de oliva, añadimos las lentejas ,la morcilla, el comino sal y pimienta. Cubrimos de agua y dejamos hacer. 20 minutos antes de apartar agregamos el arroz . Está más buenas si se sirve una vez repose.</span><br />
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<span class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span>lacocinademariajosefernandezhttp://www.blogger.com/profile/04961518260367783934noreply@blogger.com0tag:blogger.com,1999:blog-4712485996721718295.post-84641884283744516552020-04-11T04:30:00.002-07:002020-04-11T04:30:43.891-07:00PATATAS GUISADAS CON BACALAO Y FRUTOS SECOS<span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Patatas guisadas con bacalao y frutos secos</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Ingredientes:</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">1 kg de patatas</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">300 gramos de bacalao desalado</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Dos tomate</span><span class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br />Una cebolla<br />2 dientes de ajo<br />Un puñado de almendras nueces y avellanas peladas<br />Aceite de oliva virgen extra 50 gramos<br />Un calabacín<br />Un pimiento verde<br />Una pizca de cilantro comino y pimienta molida.<br />Preparación:<br />Rehogamos la cebolla ,tomate, calabacín ajo y pimiento picaditos, trituramos y agregamos a la cazuela los frutos secos majados. Incorporamos las patatas peladas las especias y cubrimos con un poco de agua. Dejamos hacer y cuando empiece a hervir incorporamos el bacalao. Una vez las patatas estén tiernas apartamos y dejamos reposar un poco antes de servir.</span><br />
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<span class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span>lacocinademariajosefernandezhttp://www.blogger.com/profile/04961518260367783934noreply@blogger.com0tag:blogger.com,1999:blog-4712485996721718295.post-27848493217585210922020-04-11T04:29:00.001-07:002020-04-11T04:29:26.872-07:00BACALAO CON NATAS Y BECHAMEL DE CILANTRO<span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Con esta receta gané el tercer premio del certamen de Cuaresma de la Cazuela de la Espartería ,Córdoba 2020 .Espero que os guste.</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Bacalao con natas</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Ingredientes:</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Un lomo de bacalao aprox 500 gramos</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Tres patatas</span><span class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br />200 ml de leche<br />300 ml de nata<br />Una cebolla grande<br />Aceite de oliva virgen extra<br />Pimienta molida nuez moscada y cilantro<br />3 cucharada de harina<br />Preparación:<br />Cortamos las patatas en rodajas las pochamos ligeramente en aceite de oliva y las reservamos.<br />El lomo de bacalao previamente desalado lo colocamos en una cazuela con los dos vasos de leche ,dejamos que la leche hierva unos minutos con el bacalao dentro. Desmigamos el bacalao y reservamos la leche.<br />Ponemos en una cazuela unas cucharadas de aceite de oliva, agregamos la cebolla y cuando esté transparente incorporamos el bacalao.incorporamos la harina damos unas vueltas y a continuación vamos agregando la leche donde cocimos el bacalao hasta obtener la bechamel. Incorporamos la pimienta nuez moscada y la nata sin dejar de remover. De esta bechamel apartamos unas cucharadas que nos servirán para la decoración<br />Colocamos en una cazuela de horno las patatas que habíamos pochado ponemos encima la bechamel junto al bacalao y llevamos al horno unos 18 minutos a 180 grados. Servimos decorada con una bechamel de cilantro para ello trituraremos el cilantro finamente en la bechamel que habíamos reservado y cubriremos con esto el bacalao gratinado al horno.</span><br />
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<span class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span>lacocinademariajosefernandezhttp://www.blogger.com/profile/04961518260367783934noreply@blogger.com0tag:blogger.com,1999:blog-4712485996721718295.post-87287345263553050402020-04-11T04:27:00.002-07:002020-04-11T04:27:41.569-07:00MAGDALENAS DE LECHE CONDENSADA Y FRESAS<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Magdalenas de leche condensada y fresas</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Ingredientes:</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">200 gramos de leche condensada</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">75 ml de aceite de girasol</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">150g de harina</span><span class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br />Dos huevos<br />150 g de fresas naturales<br />Un sobre de levadura<br />Preparación:<br />batimos los 2 huevos hasta que espumen agregamos poco a poco la leche condensada y el aceite de girasol. Incorporamos la harina tamizada con la levadura y las fresas picadas. Rellenamos las cápsulas de papel hasta la mitad con esta preparación , llevamos al horno a 180 unos 20 minutos y una vez horneadas servimos espolvoreadas de azúcar glass.</span>lacocinademariajosefernandezhttp://www.blogger.com/profile/04961518260367783934noreply@blogger.com0tag:blogger.com,1999:blog-4712485996721718295.post-75510317697530597662020-03-08T06:58:00.000-07:002020-03-08T06:58:57.765-07:00ARROZ CON HUEVOS DE CHOCO<span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Arroz con huevos de choco</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Ingredientes:</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">300 gramos de arroz</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Una cebolla</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">2 dientes de ajo</span><span class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br />2 tomates grandes<br />Un vaso de vino blanco<br />Una cucharadita de cilantro<br />250 g de huevos de choco<br />Un pimiento verde<br />Sal y pimienta<br />Aceite de oliva virgen extra<br />Caldo de pescado<br />Preparación:<br />Rehogamos en el aceite de oliva la cebolla ajos pimiento y tomates dejando pochar. Damos una vuelta en el sofrito a los huevos de choco y retiramos. Agregamos el vino dejamos evaporar el alcohol. Incorporamos el arroz , agregamos el cilantro sal y pimienta, cubrimos de caldo de pescado. Dejamos a hacer unos 18 minutos cuando falten unos 8 minutos agregamos los huevos de choco.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpdr8qLAVYFC7NMiVOA8zISY2jYXm8QOdPQJIf2rn0p4kSOxMboZFKU2lsWf7IRZtKoPGTiyEJe0uELw-NCn03o71-IMtvzXpDs48Lf9gP8icWkboeG-KqnD-h_cfx5kLIIvsafZdROOQy/s1600/ARROZ+CHOCO.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpdr8qLAVYFC7NMiVOA8zISY2jYXm8QOdPQJIf2rn0p4kSOxMboZFKU2lsWf7IRZtKoPGTiyEJe0uELw-NCn03o71-IMtvzXpDs48Lf9gP8icWkboeG-KqnD-h_cfx5kLIIvsafZdROOQy/s320/ARROZ+CHOCO.jpg" width="320" /></a></div>
lacocinademariajosefernandezhttp://www.blogger.com/profile/04961518260367783934noreply@blogger.com0tag:blogger.com,1999:blog-4712485996721718295.post-33744974422420166092020-03-08T06:56:00.002-07:002020-03-08T06:56:48.620-07:00GUISO DE GARBANZOS CON PULPO<span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Guiso de garbanzos con pulpo</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Ingredientes:</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">400 gramos de pulpo cocido</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">350 g de garbanzos</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Dos pimientos uno rojo y uno verde</span><span class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br />una zanahoria<br />Una cebolla<br />2 dientes de ajo<br />Aceite de oliva virgen extra<br />Una cucharada de pimentón de la Vera<br />Media cucharadita de comino<br />3 cucharadas de tomate frito casero<br />Una patata<br />Preparación:<br />Previamente habremos cocido el pulpo y lo tendremos troceado.<br />Rehogamos la cebolla con los ajos en el aceite de oliva, añadimos el pimiento y la zanahoria troceada. Añadimos el pimentón y antes de que ennegrezca incorporamos el tomate frito. A continuación echamos los garbanzos y cubrimos con el agua de cocer el pulpo. Incorporamos sal comino y dejamos hacer. A mitad de cocción agregamos el pulpo y dejamos hasta que los garbanzos estén tiernos.<br />Servimos espolvoreado con un poquito de cebollino si nos gusta.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNQ-w08wGu4CgSXtX0FGi-gP76IKUf5oeMQxXxhab5AwoFj3qbjY1U8gWONBowUlioBONnoGbdzeyuKzYDr4gb1MacBQokOaEsb5E4WCZ3tbfn-I_Rg-Eqczpi_Kq36HhkbPn-MDOGo9S7/s1600/GARBANZO+PULPO.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNQ-w08wGu4CgSXtX0FGi-gP76IKUf5oeMQxXxhab5AwoFj3qbjY1U8gWONBowUlioBONnoGbdzeyuKzYDr4gb1MacBQokOaEsb5E4WCZ3tbfn-I_Rg-Eqczpi_Kq36HhkbPn-MDOGo9S7/s320/GARBANZO+PULPO.jpg" width="320" /></a></div>
lacocinademariajosefernandezhttp://www.blogger.com/profile/04961518260367783934noreply@blogger.com0tag:blogger.com,1999:blog-4712485996721718295.post-25159089643242855932020-03-08T06:55:00.000-07:002020-03-08T06:55:03.875-07:00ENSALADILLA DE REMOLACHA<span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Ensaladilla de remolacha</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Ingredientes:</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">300 g de remolacha cocida</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">80 gramos de queso feta en daditos</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">2 cucharadas de cebolla picada</span><span class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br />2 cucharadas de aceite de oliva virgen extra<br />50 gramos de nueces peladas<br />350 g de yogur griego sin azúcar<br />Sal y una pizca de vinagre<br />Preparación:<br />Troceamos la remolacha cocida le añadimos el queso feta a cubitos, incorporamos la cebolla aceite sal y vinagre y removemos. Por último añadimos el yogur mezclando bien el conjunto. Servimos fría</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5t4IMc9EYyTKf5RAZMXpk71t75uta36nIgdopEFOB9cvqI7IPXX8uExQWFSmuGtZeab7Xp6bq_P_zzPK-Ld-vaWmaBVbsL9aEsEO6n3jBSbYUiu0pIhIxw1GAUQmFO8eJREZjlWjDBEhk/s1600/ENSA+REMOLACHA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5t4IMc9EYyTKf5RAZMXpk71t75uta36nIgdopEFOB9cvqI7IPXX8uExQWFSmuGtZeab7Xp6bq_P_zzPK-Ld-vaWmaBVbsL9aEsEO6n3jBSbYUiu0pIhIxw1GAUQmFO8eJREZjlWjDBEhk/s320/ENSA+REMOLACHA.jpg" width="320" /></a></div>
lacocinademariajosefernandezhttp://www.blogger.com/profile/04961518260367783934noreply@blogger.com0tag:blogger.com,1999:blog-4712485996721718295.post-3553730062455622542020-03-08T06:53:00.000-07:002020-03-08T06:53:36.322-07:00BIZCOCHO GALLETAS LOTUS<span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Bizcocho de galletas Lotus y dulce de leche</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Ingredientes:</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">4 huevos</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">120 g de azúcar moreno</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">400 ml de nata 35% materia grasa</span><span class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br />300 g de crema Lotus<br />275 g de harina<br />1 cucharadita de levadura<br />Dulce de leche para decorar<br />Preparación:<br />Batimos los huevos con el azúcar , cuando espume añadimos la nata poco a poco y la crema Lotus .Por último la harina tamizada con la levadura.Colocamos en un molde engrasado y llevamos al horno aproximadamente 50 minutos a 180 grados.<br />Una vez horneado desmoldamos y cubrimos del dulce de leche</span><br />
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lacocinademariajosefernandezhttp://www.blogger.com/profile/04961518260367783934noreply@blogger.com0tag:blogger.com,1999:blog-4712485996721718295.post-44839744346888808732020-03-08T06:52:00.000-07:002020-03-08T06:52:02.690-07:00MAGADALENAS DE CHOCOLATE<span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Magdalenas especiadas de chocolate</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Ingredientes:</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">300 grms de harina,</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">180 grms de azúcar moreno.</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">150 grms de mantequilla</span><span class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br />150 ml de leche<br />Una cucharadita de levadura.<br />Tres huevos<br />150 grms de chocolate en gotas<br />50 grs de cacao puro sin azúcar.<br />Media cucharadita de cardamomo molido<br />Una pizca de jengibre molido.<br />- 1 cucharadita de canela en polvo.<br />Preparación:<br />Batimos los huevos con el azúcar , incorporamos la leche y la mantequilla a temperatura ambiente. Agregamos la harina tamizada con la levadura ,las especias y el cacao en polvo. Mezclamos todo bien. Por último añadimos las gotas de chocolate, repartimos en cápsulas de papel y llevamos al horno a 180 unos 25 minutos. Servimos espolvoreadas de azúcar glass</span><br />
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lacocinademariajosefernandezhttp://www.blogger.com/profile/04961518260367783934noreply@blogger.com0tag:blogger.com,1999:blog-4712485996721718295.post-56541820338015834562020-03-08T06:50:00.001-07:002020-03-08T06:50:36.595-07:00RISOTTO DE TERNERA<div style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin-bottom: 6px;">
Risotto de ternera</div>
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350 gr. carne ternera para guisar</div>
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250 gr. champiñones frescos</div>
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150 gr. arroz arborio para risotto</div>
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1 litro caldo carne</div>
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2 dientes ajo</div>
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Una cebolla</div>
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50 gr. queso parmesano rallado</div>
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Aceite oliva</div>
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Sal<br />Cortamos la carne en trozos y la adobamos con el ajo y sal machacados.</div>
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Lavamos y picamos los champiñones en cuatro trozos.</div>
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Ponemos aceite en una cazuela y añadimos la carne, cuando la tengamos dorada ponemos la cebolla picada y las setas, lo salteamos todo junto y añadimos el arroz, vamos añadiendo el caldo caliente poco a poco, hasta ponerle todo el caldo.</div>
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Un par de minutos antes de acabar la cocción añadimos el queso parmesano y lo removemos para que se mezcle bien con todo el arroz.</div>
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Servimos inmediatamente.</div>
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lacocinademariajosefernandezhttp://www.blogger.com/profile/04961518260367783934noreply@blogger.com0tag:blogger.com,1999:blog-4712485996721718295.post-39089668285292793352020-03-08T06:49:00.001-07:002020-03-08T06:49:15.359-07:00ROSADA CON MANZANILLA DE SANLUCAR <span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Filetes de rosada con manzanilla de Sanlúcar</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Ingredientes:</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">500 gramos de filete de rosada fresca</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Una cebolla</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Un diente de ajo</span><span class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br />Aceite de oliva virgen extra<br />Un vaso de manzanilla de Sanlúcar<br />Media cucharadita de tomillo<br />Sal y una pizca de pimienta<br />Preparación<br />Rehogamos la cebolla y el ajo en aceite de oliva virgen extra, añadimos la rosada y marcamos por ambos lados. Incorporamos la manzanilla ,sal ,pimienta y tomillo y dejamos que reduzca el alcohol .Servimos</span><br />
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lacocinademariajosefernandezhttp://www.blogger.com/profile/04961518260367783934noreply@blogger.com0tag:blogger.com,1999:blog-4712485996721718295.post-26015424291459627682020-03-08T06:46:00.000-07:002020-03-08T06:46:11.614-07:00ENSALADA ARROZ AL CURRY <br />
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Ensalada de arroz al curry<br />Ingredientes:<br />200 grs de arroz<br />Un tomate<br />150 grs de pollo asado<span class="text_exposed_show" style="display: inline;"><br />Col lombarda<br />lechuga al gusto<br />50 grs de guisantes<br />Un brick de leche evaporada<br />Una cebolla<br />Sal y pimienta<br />Unas cucharadas de aceite de oliva Virgen extra<br />Un puñado de nueces peladas<br />Una cucharada de curry<br />Preparación:<br />Cocemos el arroz y guisantes y reservamos.<br />Mezclamos la lechuga, lombarda y tomate troceado. Agregamos el pollo troceado y los guisantes y arroz cocido.<br />Para la salsa rehogamos la cebolla, añadimos el curry y la leche evaporada dando unas vueltas a fuego lento. Salpimentamos y añadimos las nueces. Trituramos la salsa y aderezamos con ella la ensalada.<div class="separator" style="clear: both; text-align: center;">
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lacocinademariajosefernandezhttp://www.blogger.com/profile/04961518260367783934noreply@blogger.com0tag:blogger.com,1999:blog-4712485996721718295.post-70329786087166812972020-03-08T06:44:00.002-07:002020-03-08T06:44:51.596-07:00GALLETAS BEBE<div class="separator" style="clear: both; text-align: center;">
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<br />lacocinademariajosefernandezhttp://www.blogger.com/profile/04961518260367783934noreply@blogger.com0tag:blogger.com,1999:blog-4712485996721718295.post-53105668699303080562020-03-08T06:43:00.003-07:002020-03-08T06:43:41.667-07:00CUPCAKES<br />
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Cupcakes Red Velvet con frutas del bosque, chocolate blanco y kinder</div>
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lacocinademariajosefernandezhttp://www.blogger.com/profile/04961518260367783934noreply@blogger.com0tag:blogger.com,1999:blog-4712485996721718295.post-90460815693239119232020-03-08T06:42:00.000-07:002020-03-08T06:42:38.580-07:00TAGLIATELLE CON VERDURAS<span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Tagliatelle con verduras</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Ingredientes:</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">300 g de tagliatelle al huevo</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Una cebolla</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Un tomate</span><span class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br />Aceite de oliva virgen extra<br />Un calabacín<br />Un pimiento rojo<br />50 gramos de champiñones limpios<br />50 gramos de queso parmesano rallado<br />Una pizca de pimienta<br />Unas hojitas de albahaca fresca<br />Preparación:<br />Cocemos los tagliatelle al dente y reservamos. Aparte rehogamos la cebolla y el pimiento rojo troceados en el aceite de oliva. Agregamos los champiñones limpios y el calabacín troceado, dejamos hacer unos minutos e incorporamos la pimienta molida. Incorporamos la verdura sobre la pasta y espolvoreamos con el parmesano rallado y la albahaca. Gratinamos y servimos.</span><br />
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lacocinademariajosefernandezhttp://www.blogger.com/profile/04961518260367783934noreply@blogger.com0tag:blogger.com,1999:blog-4712485996721718295.post-41786017761712046462020-03-08T06:41:00.000-07:002020-03-08T06:41:23.498-07:00TARTA KINDER Y CALABAZA<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Tarta bizcocho de caramelo relleno de Kinder bueno y compota de calabaza casera</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" />lacocinademariajosefernandezhttp://www.blogger.com/profile/04961518260367783934noreply@blogger.com0tag:blogger.com,1999:blog-4712485996721718295.post-53948758874907504142019-11-01T04:34:00.001-07:002019-11-01T04:34:04.341-07:00SUSPIROS DE MERENGUE RELLENOS<div class="_5pbx userContent _3576" data-ft="{"tn":"K"}" data-testid="post_message" id="js_8ef" style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 1.38; margin-top: 6px;">
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Suspiros de merengue rellenos de aràndano, chocolate y cabello de angel</div>
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lacocinademariajosefernandezhttp://www.blogger.com/profile/04961518260367783934noreply@blogger.com0tag:blogger.com,1999:blog-4712485996721718295.post-45862967368726177052019-11-01T04:31:00.001-07:002019-11-01T04:31:37.243-07:00ENSALADA DE ARROZ AL CURRY<div class="_5pbx userContent _3576" data-ft="{"tn":"K"}" data-testid="post_message" id="js_6hc" style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 1.38; margin-top: 6px;">
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Ingredientes :<br />
Col lombarda<br />
lechuga al gusto<br />
50 grs de guisantes<br />
Un brick de leche evaporada<br />
Una cebolla<br />
Sal y pimienta<br />
Unas cucharadas de aceite de oliva Virgen extra<br />
Un puñado de nueces peladas<br />
Una cucharada de curry<br />
Preparación:<br />
Cocemos el arroz y guisantes y reservamos.<br />
Mezclamos la lechuga, lombarda y tomate troceado. Agregamos el pollo troceado y los guisantes y arroz cocido.<br />
Para la salsa rehogamos la cebolla, añadimos el curry y la leche evaporada. Salpimentamos y añadimos las nueces. Trituramos la salsa y aderezados con ella la ensalada.</div>
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lacocinademariajosefernandezhttp://www.blogger.com/profile/04961518260367783934noreply@blogger.com0tag:blogger.com,1999:blog-4712485996721718295.post-19950348222591023162019-11-01T04:30:00.002-07:002019-11-01T04:31:55.496-07:00POLLO CARAMELIZADO CON SESAMO<div class="_5pbx userContent _3576" data-ft="{"tn":"K"}" data-testid="post_message" id="js_7vs" style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 1.38; margin-top: 6px;">
<div class="text_exposed_root text_exposed" id="id_5dbc16f87e16c5c91276743" style="display: inline; font-family: inherit;">
<br />
Ingredientes :<br />
Tres cucharadas de vinagre balsámico de Jerez<br />
dos cucharadas de azúcar<br />
dos cucharadas de salsa de soja<br />
sésamo<br />
Preparacion :<br />
rebozamos el pollo cortado en tiras en la harina.Freimos y reservamos.<br />
Colocamos al fuego el vinagre, azúcar y soja y dejamos a fuego lento que vaya caramelizando.Cuando veamos este punto, vertemos el pollo y el sesamo, removemos bien que se impregne de la salsa y servimos.</div>
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lacocinademariajosefernandezhttp://www.blogger.com/profile/04961518260367783934noreply@blogger.com0tag:blogger.com,1999:blog-4712485996721718295.post-31906860107030373832019-11-01T04:22:00.002-07:002019-11-01T04:22:53.390-07:00RAVIOLIS DE BACALAO<span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Raviolis de bacalao al pil pil</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Ingredientes:</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">100 grs de harina</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Un huevo</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">300 grs de bacalao desalado</span><span class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br />Tres dientes de ajo<br />200 ml de aceite de oliva Virgen extra<br />Una cucharadita de cilantro<br />Dos tomates<br />Una cebolla<br />Un pimiento<br />Sal y pimienta<br />Preparación:<br />Espolvoreamos la mesa de harina. Mezclamos la harina y el huevo y dejamos reposar media hora.<br />Aparte ponemos los ajos a fuego muy lento en el aceite de oliva, cuando doren añadimos el bacalao desalado con la piel hacia abajo y dejamos unos minutos sin dejar de mover la cazuela para que el bacalao suelte la gelatina y la salsa emulsione.<br />Desmenuzamos el bacalao una vez hecho y rellenamos los raviolis. Cerramos sellando con un tenedor y cocemos en agua hirviendo dos minutos . Escurrimos , cubrimos de salsa pil pil y del cilantro y servimos sobre una salsa de tomate con cebolla y pimiento</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghslVYTKTQldeFyPOnUSWxCgPpouIRBYtyD7vbfedJFiUlftgW-3g3-Pdo78by35CD3aGaP0Ps6A6GDGOgADuqcx0Vj1_g3pNXHS5dXA4Acy75oomvVSuF4P_09iTRxAFHObpzlAD5pGnF/s1600/RAVIOLI+BACALAO.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="913" data-original-width="960" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghslVYTKTQldeFyPOnUSWxCgPpouIRBYtyD7vbfedJFiUlftgW-3g3-Pdo78by35CD3aGaP0Ps6A6GDGOgADuqcx0Vj1_g3pNXHS5dXA4Acy75oomvVSuF4P_09iTRxAFHObpzlAD5pGnF/s320/RAVIOLI+BACALAO.jpg" width="320" /></a></div>
lacocinademariajosefernandezhttp://www.blogger.com/profile/04961518260367783934noreply@blogger.com0tag:blogger.com,1999:blog-4712485996721718295.post-85376925110977727522019-11-01T04:21:00.000-07:002019-11-01T04:21:06.855-07:00NATILLAS CASERAS <span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Natillas de huevo caseras</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Ingredientes :</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">600 ml de leche entera</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Cuatro huevos</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Una cucharadita de maicena</span><span class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br />125 grs de azúcar moreno<br />Canela molida<br />Galletas María para decorar<br />Preparación :<br />Ponemos a baño María la leche con el azúcar moreno, añadimos la maicena y la canela y sin dejar de remover vamos incorporando los huevos batidos. Cuando empieza a espesar apartamos y colocamos en cuencos de cristal. espolvoreamos de canela y cubrimos con una galleta María.<br />Dejamos enfriar y servimos.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9KCS3n9cCQcmEdAU5iWVyIxnLNI735Vhyphenhyphenq3528rSiGFSLU_CUvc8-MXgBHB4MQmMX2GTGbUtMgBFZxehGnnB-Ex6jCmuWq8DuWsuH6-wFDOpaAzTqmjaw_t5bqYmyEiKHw-2TP6L9Q-Uq/s1600/NATILLAS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9KCS3n9cCQcmEdAU5iWVyIxnLNI735Vhyphenhyphenq3528rSiGFSLU_CUvc8-MXgBHB4MQmMX2GTGbUtMgBFZxehGnnB-Ex6jCmuWq8DuWsuH6-wFDOpaAzTqmjaw_t5bqYmyEiKHw-2TP6L9Q-Uq/s320/NATILLAS.jpg" width="320" /></a></div>
<span class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span>lacocinademariajosefernandezhttp://www.blogger.com/profile/04961518260367783934noreply@blogger.com0tag:blogger.com,1999:blog-4712485996721718295.post-62656061445734061192019-11-01T04:19:00.001-07:002019-11-01T04:19:42.345-07:00COOKIES DE CHOCOLATE CON FRAMBUESA<span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Cookies de chocolate con frambuesa liofilizada</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Ingredientes :</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">200 grs de azúcar moreno</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Un huevo</span><br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;">Una cucharadita de vainilla</span><span class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br />180 grs de harina<br />100 gramos de chips de chocolate<br />40 grs de cacao en polvo<br />Una cucharadita de levadura<br />120 grs de mantequilla<br />50 grs de frambuesa liofilizada<br />Preparación:<br />Tamizamos la harina, cacao y levadura. Batidos la mantequilla en pomada y añadimos el azúcar. Incorporamos el huevo y la vainilla. Incorporamos el tamizado y los chips de chocolate. Dejamos reposar en la nevera una hora . Hacemos bolitas de masa, colocamos en la bandeja de horno y dejamos hacer a 180 grados unos 13 minutos. Espolvoreamos con la frambuesa y servimos.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik3ufuQXtE19wsJHchl_mRMhtFzq1opnT4BpQNsb4u9wpetPjtKfS44jm7qjnCmGXbmi3gJ4bwOJPKQg7kVZnVhuQK3G8FhQffFjfo4o8YvrDVv-3cYBJztCwCGGBbY2hSRRggZ-W4rvWX/s1600/COOKIES+CHOCOLATE+Y+FRAMBUESA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik3ufuQXtE19wsJHchl_mRMhtFzq1opnT4BpQNsb4u9wpetPjtKfS44jm7qjnCmGXbmi3gJ4bwOJPKQg7kVZnVhuQK3G8FhQffFjfo4o8YvrDVv-3cYBJztCwCGGBbY2hSRRggZ-W4rvWX/s320/COOKIES+CHOCOLATE+Y+FRAMBUESA.jpg" width="320" /></a></div>
<span class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span>lacocinademariajosefernandezhttp://www.blogger.com/profile/04961518260367783934noreply@blogger.com0