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    These days a good deal of schools supply interdisciplinary lessons from which to choose as your university major.

    Article writing isn’t actually a straightforward career. It truly is a creative exercise. Creating essays are a really significant component books subjects in college professors. Writing a paper is really a tumultuous task. Nevertheless, it is additionally a scalable endeavor that will be made very easy and quick once you learn how. S O, just in case you might be trying to find some exceptional alternatives to your own composition, locate a number of fascinating references in these sentences. Continue reading

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  • Brusquetas de Salmón gravlax

    La palabra gravlax es de origen sueco y significa salmón enterrado. Se remonta a la época medieval cuando para conservar este pescado, lo enterraban bajo tierra, aderezado con una marinada compuesta por miel, sal, ramitas de eneldo fresco y bayas de enebro; lo envolvían en pieles de ciervo,  para aprovechar la temperatura del subsuelo y provocar una ligera fermentación.

    Ingredientes

    •  Pan de centeno 1 pan
    •  Manteca 100 grs
    •  Ralladura de lima 2
    •  Palta 2
    •  Huevo de codorniz 1 docena
    •  Sal
    •  Pimienta
    •  Aceite de oliva

      Para el salmón:
    •  Salmón rosado 600 grs
    •  Azúcar negra 400 grs
    •  Sal gruesa 200 grs
    •  Pimienta negra 1 cda
    •  Eneldo fresco c/n

    Procedimiento

    Cortar el salmón en filetes y reservar.

    Aparte, en un bol, mezclar azúcar negra con sal gruesa.

    Aparte, condimentar los filetes con pimienta negra machacada y eneledo picado.

    Colocar un film sobre la mesada, un filete y cubrir con un poco de la mezcla de azúcar y sal. Tapar con otro filete y repetir. Envolver en film cada dos filetes.

    Poner los filetes en plato profundo, con peso sobre estos y contenidos con un repasador para que no resbale con el líquido que vaya despidiendo. Reservar por 3 días.

    Luego de los 3 días, retirar el film y enjuagar bajo agua.

    El salmón se habrá achicado y endurecido, ya que se fue deshidratando en el proceso (dura 3 días en heladera o 3 meses en el freezer).

    Para el armado, cortar rodajas finas de pan, untar con manteca y condimentar con ralladura de lima.
    Cubrir con gajos de palta, salmón y huevo de codorniz hervido previamente.

    Condimentar con sal, pimienta y oliva.

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  • Bicarbonato para todo! Tip#1 Macarilla anti manchas!

    El Bicarbonato! algo tan simple y con tantos usos desconocidos!!!

    Hoy los voy a compartir una de sus virtudes principales. Si lo mezclamos con limon, obtenemos una pasta que es ideal para las manchas de la piel. Se puede usar tanto en la cara como tonico antimanchas y antiedad y en las axilas, para quitar la famosa sombra negra que muchas veces se forman.

    Lo ponemos y lo dejamos actuar durante 2o minutos. Después retiramos con agua.
    Si repites esta accion 2 veces por semana, en menos de un mes, sentiras la piel mucho mas joven y sin manchas!

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  • Carne guisada en Olla Express

    Nada como la Olla Express para convertir un trozo de carne no especiamente tierno, en algo delicioso y con una textura suave, como carne mechada!

    El truco esta en la olla, una vez mas, nuestra gran aliada!

    Necesitamos:
    -Carne en trozos tipo dados.
    -Cebolla
    -1 diente de Ajo
    -Guisantes
    -Zanahoria
    -Papas
    -Vino Tinto 
    -Aceite
    -Sal

    Ponemos un poquito de aceite en la olla a fuego medio. Picamos la cebolla yel ajo,y  cortamos la carne, ponemos todo en la olla. Lo doramos y una vez dorado, añadimos las patatas en dados, la zanahoriay los guisantes.

    Añadir Sal, medio vaso de vino tinto y un poqiuito de agua.  Mezclamos todo y cerramos la olla.
    Dejar a fuego medio durante 30 -40 minutos y listo!

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  • Tarta de Coco

    Hoy tenemos la receta de esta riquísima Tarta de Coco y Dulce de Leche, que es muuuuy deliciosa! Es una masa de masa frola, con dulce de leche repostero y una cobertura de puro coco.

    Ingredientes

    Masa:

    • Harina 0000 200 grs
    • Manteca 100 grs
    • Huevo 1 Sal 1 pizca

    Relleno:

    • Dulce de leche repostero

    Cobertura:

    • Coco rallado 160 grs
    • Azúcar 250 grs Huevo 1

    Procedimiento

    Mezclar la harina con la manteca derretida, el huevo y sal. Fonsar el molde de tarta. Cubrir con dulce de leche. Mezclar los ingredientes de la cobertura y cubrir el dulce de leche. Cocer a horno medio por 30 minutos.

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  • Torta de Ricota

    La torta de Ricota es unn clásico de la repostería argentina. Hoy aprenderemos a hacer nuestra Ricotta casera. Muy fácil de elaborar! además tiene el plus de que nos puede traer muy buenos recuerdos.

    Ingredientes

    Pasta de manteca:

    •  Manteca 180 grs
    •  Azúcar 120 grs
    •  Huevo 1
    •  Sal 1 pizca
    •  Ralladura de 1 limón

      Para la masa:
    •  Harina 0000 370 grs
    •  Polvo de hornear 2 cdas
    •  Sal 1 pizcaPara el relleno:
    •  Ricota 600 grs
    •  Azúcar 200 grs
    •  Huevos 2
    •  Maicena 2 cdas
    •  Ralladura de 1 limón
    •  Esencia de vainilla (optativa)

    Procedimiento

    1-Batir la manteca con el huevo y la azúcar.

    Batir la manteca pomada a blanco, incorporar el azúcar y el huevo, junto con la ralladura de limón y la sal y mezclar bien.

    2- Integrar la pasta de manteca con los secos.

    Por otro lado, colocar la harina sobre la mesa y agregarle una pizca de sal con el fin de realzar el sabor y el polvo de hornear. En el medio, volcar la preparación hecha previamente. Con las manos y muy suavemente mezclar con el fin de formar grumos, que se forme un arenado.

    3- Hacer el relleno.

    Por otro lado, en otro bowl colocar la ricota, la sal, el azúcar, la ralladura de limón, dos huevos y 2 cucharadas de almidón de maíz. Mezclar todo hasta obtener una preparación lisa.

    4- Armar la base.

    Una vez terminado, colocar ¾ de la mezcla en un molde enmantecado para hacer la base de la torta. Cubrirlo cuidadosamente y apretando para ir formando las orillas y que quede una base compacta. Volcar el relleno en la tartera y luego espolvorear con el resto de la preparación anterior (1/4). Llevar a un horno de 180º por unos 30 minutos.

    5- Hornear a temperatura media por 40 minutos.

    A 170 grados, controlar la cocción, si se dora y todavía está cruda, cubrir con papel aluminio y terminar la cocción.

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