{"id":26613,"date":"2014-12-05T08:44:10","date_gmt":"2014-12-05T08:44:10","guid":{"rendered":"https:\/\/www.senoriosderelleu.com\/duquesses-mallorquines\/"},"modified":"2021-02-22T18:59:57","modified_gmt":"2021-02-22T18:59:57","slug":"duquesses-mallorquines","status":"publish","type":"post","link":"https:\/\/www.senoriosderelleu.com\/de\/duquesses-mallorquines\/","title":{"rendered":"Duquesses Mallorquines"},"content":{"rendered":"<p><strong>Ingredientes para 12 tama\u00f1o Magdalena:<\/strong><\/p>\n<div id=\"Layer1\">\n<p class=\"Estilo17\">\u00a0\u00a0\u00a0\u00a0\u00a02\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0Tazas de harina de trigo (en mi caso de espelta).<br \/>\n1\/2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Taza de <strong>AOVE Se\u00f1or\u00edos de Relleu <a href=\"\/?product_cat=medium-coupage\">Medium<\/a><\/strong><br \/>\n30 gr.\u00a0Azucar.<br \/>\n1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Clara de huevo.<br \/>\n100 ml. Vino blanco seco.<br \/>\n250 gr. Carne de langosta cocida (o bogavante, o cangrejo) cortada en trocitos.<br \/>\n1 \u00a0\u00a0\u00a0\u00a0\u00a0Cebolla picada.<br \/>\n2\u00a0\u00a0 \u00a0\u00a0\u00a0Tomates pelados y troceado.<br \/>\n1\/2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Cda. harina.<br \/>\n1\/2\u00a0\u00a0\u00a0\u00a0\u00a0 Taza de leche.<br \/>\nNuez moscada.<br \/>\nSal.<br \/>\nPimienta.<br \/>\nGarum de Mujol* (opcional).<\/p>\n<div id=\"Layer3\">\n<p class=\"Estilo17\">El fantasma de la Navidad presente<\/p>\n<p class=\"Estilo17\">Amontonados sobre el suelo, formando una especie de trono, hab\u00eda pavos, gansos, piezas de caza, aves caseras, suculentos trozos de carne, cochinillos, largas salchichas, pasteles, barriles de ostras, encendidas casta\u00f1as, sonrosadas manzanas, jugosas naranjas, brillantes peras y tazones llenos de ponche, que obscurec\u00edan la habitaci\u00f3n con su delicioso vapor.<br \/>\nC\u00f3modamente sentado sobre este lecho se hallaba un alegre gigante de glorioso aspecto, que ten\u00eda una brillante antorcha de forma parecida al Cuerno de la Abundancia, y que la manten\u00eda en alto para derramar su luz sobre Scrooge cuando \u00e9ste lleg\u00f3 atisbando alrededor de la puerta.<br \/>\n-\u00a1Entrad!- exclam\u00f3 el Espectro-. \u00a1Entrad y conocedme mejor, hombre!<br \/>\nScrooge penetr\u00f3 t\u00edmidamente e inclin\u00f3 la cabeza ante el Esp\u00edritu. Ya no era el terco Scrooge que hab\u00eda sido, y aunque los ojos del Esp\u00edritu eran claros y ben\u00e9volos, no le agradaba encontrarse con ellos.<br \/>\n-Soy el fantasma de la Navidad Presente -dijo el Esp\u00edritu-. \u00a1Miradme!.<\/p>\n<p class=\"Estilo17\">(Cuento de Navidad de Charles Dickens)<\/p>\n<p class=\"Estilo17\" align=\"center\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-17262\" src=\"https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/duquesses1.jpg\" alt=\"\" width=\"275\" height=\"207\" \/><\/p>\n<p class=\"Estilo13\">Proceso de Elaboraci\u00f3n<\/p>\n<p class=\"Estilo17\">Mezclar la harina con el <strong>Aceite de Oliva Virgen extra Se\u00f1or\u00edos de Relleu<\/strong>, el az\u00facar, la clara de huevo y el vino blanco.<br \/>\nTrabajaremos la masa hasta que \u00e9sta se nos despegue de los dedos. Reservamos.<br \/>\nEn una sart\u00e9n rehogamos la cebolla hasta que est\u00e9 transparente. A\u00f1adir el tomate, y remover, dejar que se cueza. Incorporar la cucharada de harina y la leche. Remover y agregar a la salsa la langosta a trozos. Condimentamos con un poco de nuez moscada, sal y pimienta. Cocemos unos minutos.<br \/>\nExtendemos la masa sobre una superficie enharinada hasta un grosor de 1\/2 cent\u00edmetro m\u00e1s o menos.<br \/>\nPrecalentamos el horno a 180\u00baC.<br \/>\nEngrasamos una bandeja de magdalenas (con <strong>AOVE Se\u00f1or\u00edos de Relleu<\/strong> o con spray). Con un cortapastas redondo vamos formando las placas que luego colocaremos en la bandeja de magdalenas, formando as\u00ed la base de las duquesses, como est\u00e1 en la foto superior. Rellenamos las bases con el relleno de langosta. Espolvoreamos un poco de Garum de Mujol* por encima y horneamos unos 45 minutos o hasta que la masa est\u00e9 dorada .<\/p>\n<p class=\"Estilo17\" align=\"center\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-17264\" src=\"https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/duquesses2.jpg\" alt=\"\" width=\"600\" height=\"450\" srcset=\"https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/duquesses2.jpg 600w, https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/duquesses2-304x228.jpg 304w, https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/duquesses2-300x225.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p class=\"Estilo17\">Antigua receta mallorquina. Duquesses son unas empanadas rellenas t\u00edpicas mallorquinas, tenemos la versi\u00f3n dulce rellena de reques\u00f3n y tambi\u00e9n existi\u00f3 la versi\u00f3n salada rellena de langosta para la delicia de los paladares nobles de aquella \u00e9poca.<\/p>\n<p class=\"Estilo17\">Y hoy lleg\u00f3 el segundo&#8230;<\/p>\n<p class=\"Estilo17\"><span class=\"Estilo9\"><span class=\"Estilo19\"><strong>Platos elaborados por:<\/strong> Caty de <strong><a href=\"http:\/\/circusday.blogspot.com.es\">http:\/\/circusday.blogspot.com.es <\/a><\/strong><\/span><\/span><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes para 12 tama\u00f1o Magdalena: \u00a0\u00a0\u00a0\u00a0\u00a02\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0Tazas de harina de trigo (en mi caso de espelta). 1\/2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Taza de AOVE Se\u00f1or\u00edos de Relleu Medium 30 gr.\u00a0Azucar. 1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Clara de huevo. 100 ml. Vino blanco seco. 250 gr. Carne de langosta cocida (o bogavante, o cangrejo) cortada en&#8230;<\/p>\n","protected":false},"author":1,"featured_media":26776,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[868,864],"tags":[1374,869],"class_list":["post-26613","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-medium-coupage-de","category-recetas-de","tag-duquesses-de","tag-medium-coupage-de"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Duquesses Mallorquines - Se\u00f1orios de Relleu | Aceite de Oliva Virgen Extra Gourmet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.senoriosderelleu.com\/de\/duquesses-mallorquines\/\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Duquesses Mallorquines - Se\u00f1orios de Relleu | Aceite de Oliva Virgen Extra Gourmet\" \/>\n<meta name=\"twitter:description\" content=\"Ingredientes para 12 tama\u00f1o Magdalena: \u00a0\u00a0\u00a0\u00a0\u00a02\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0Tazas de harina de trigo (en mi caso de espelta). 1\/2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Taza de AOVE Se\u00f1or\u00edos de Relleu Medium 30 gr.\u00a0Azucar. 1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Clara de huevo. 100 ml. 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