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ESPIRALES CON LOMO Y ESPINACAS

INGREDIENTES (Para 4 personas)

200 gr de espinacas congeladas
300 gr de espirales
1 litro de agua
1 pastilla de caldo
4 filetes de lomo
salsa de tomate

ELABORACIÓN

Poner el agua y la pastilla de caldo a calentar 10 min, varoma, vel 1, cuando empiece a hervir, programar 15 min, varoma, vel 1 y echar por el bocal las espinacas y cuando [...]

MINI QUICHE DE CALABACIN Y QUESO AZUL

INGREDIENTES

Mini-quiché de calabacín

12 tartaletas neutras
unos trocitos de queso azul
1 diente de ajo
1 cucharada de aceite
1 calabacín mediano con piel
1 huevo
100 ml de nata
sal y pimienta negra

ELABORACIÓN

Poner el diente de ajo en el vaso y picar muy finito con varios golpes en vel 6, bajando cada vez lo que queda en las paredes. Añadir el [...]

ROLLITOS DE PRIMAVERA CON SALSA AGRIDULCE

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#gallery-1 [...]

CREMA CATALANA

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#gallery-2 [...]

ROTI RELLENO DE PASAS, BACON Y QUESO

Roti relleno de pasas, bacon y queso

INGREDIENTES (Th 21)

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YOGUR CHOCOLATE-NARANJA

Yogur de chocolate y naranja

INGREDIENTES

100 gr de chocolate postres
500 ml agua
100 gr de leche en polvo
80 gr de leche condensada
1 sobre de cuajada
peladura de 1/2 naranja (solo la parte naranja, la blanca no que amarga)

ELABORACION

Triturar el chocolate en vel 5-7-9 hasta que se haga polvo. Reservar.

Poner el resto de los ingredientes (excepto chocolate) en el [...]

BUEY DE MAR GRATINADO

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#gallery-4 [...]

EMPANADILLAS DE BECHAMEL CON JAMON

Resultado final

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SANDWICH ESPONJOSO DE PATE DE ANCHOA

Sandwich esponjoso

[gallery slide=1]

INGREDIENTES

Para el “falso” pan de molde:

3 manzanas (250 ml de zumo)
4 hojas de gelatina

Relleno

PATE DE ANCHOAS
O cualquier otro paté

Para decorar

Nueces

ELABORACION

Poner a rehidratar las hojas de gelatina en agua muy fría.

Licuar las manzanas y poner 250 ml del zumo en un cazo a fuego mínimo, para que se caliente un poco. NO DEBE [...]

PATE DE ANCHOAS

INGREDIENTES

6 quesitos
1 lata pequeña de anchoas
50 gr de mantequilla
un chorrito de salsa Perrins
1 cucharada de tomate frito
1 cucharada de ketchup

ELABORACION

Echar todo al vaso, triturar un poco 20 seg, vel 6, sin temperatura. Bajar los restos de las paredes y 1 min,  90ºC, vel 4.

Triturar de nuevo a vel máxima 10 seg, bajar los restos de [...]

ESPARRAGOS EN HOJALDRE CON HOLANDESA

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#gallery-6 [...]