tag:blogger.com,1999:blog-22979971275267643252024-03-25T14:58:20.713+01:00Afternoon TeaMon ptit blog de cuisineAfternoon Teahttp://www.blogger.com/profile/07710139961486183378noreply@blogger.comBlogger902125tag:blogger.com,1999:blog-2297997127526764325.post-11911975613938098662021-06-30T09:12:00.000+02:002021-06-30T09:12:54.154+02:00La tarte aux tomates et aux amandes de Yotam Ottolenghi<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZrrWtSTY_VStmflZJnBFNgxeXUZlWujw4fbZalDeLQ0_iZR_KyvzOLbwkpoX74F1lZomNyzw4zaDcxiW15fhIN2SaysZy-89L1Z6qSGPqXWwxwJmsSnLClYQPXg8piMlJUUU5fAUsxpCx/s1600/DSC06910.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZrrWtSTY_VStmflZJnBFNgxeXUZlWujw4fbZalDeLQ0_iZR_KyvzOLbwkpoX74F1lZomNyzw4zaDcxiW15fhIN2SaysZy-89L1Z6qSGPqXWwxwJmsSnLClYQPXg8piMlJUUU5fAUsxpCx/s400/DSC06910.JPG" width="400" /></a></div>
C'est sans aucun doute ... THE <span style="color: #b6d7a8; font-size: x-large;"><b><i>tarte de l'été</i></b></span>. Elle est ultra <span style="color: #f9cb9c; font-size: x-large;"><b><i>gourmande</i></b></span> avec sa <span style="color: #a2c4c9; font-size: x-large;"><b><i>crème ricotta amande</i></b></span>. Rien a voir avec les tartes à la <span style="color: #e06666; font-size: x-large;"><b><i>tomate</i></b></span> sans gout ou complètement détrempées que j'ai pu manger. La pâte est croustillante, c'est juste une tuerie.<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLMYhZLHK-aJdfrBII_DDJeOBZuwo_UUsDiyOb5tEeWIW3yBFBI_58NLhyphenhyphen7Ss0iIkXpJG3XXaoV2VX8vtrmjuUY7XC8laLUHDhArdknU2CsmVp9cCQUyOWEsvMMber8HoEmABmd5zkEvG6/s1600/INGREDIENTS.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="77" data-original-width="535" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLMYhZLHK-aJdfrBII_DDJeOBZuwo_UUsDiyOb5tEeWIW3yBFBI_58NLhyphenhyphen7Ss0iIkXpJG3XXaoV2VX8vtrmjuUY7XC8laLUHDhArdknU2CsmVp9cCQUyOWEsvMMber8HoEmABmd5zkEvG6/s1600/INGREDIENTS.png" /></a><br />. 1 pâte feuilletée pur beurre <br />
. 700 g de tomates qui ont le goût de tomate...<br />
. 12 olives de Nice<br />
. 70 g de beurre 1/2 sel<br />
. 1 oeuf<br />
. 40 g de poudre d'amande<br />
. 35 g de chapelure fine à l'ail<br />
. 1 gousse d'ail<br />
. 50 g de ricotta<br />
. 10 g de parmesan fraîchement râpé<br />
. 8 g de thym frais <br />
. Poivre du moulin<br />
. Huile d'olive au basilic de chez Alziari pour badigeonner les tomates<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyaTPI8UNIPY_WeAviqoyxIjtrhhwRGqUcYxO0nTsL8WTwHVYFqYPX7phyphenhyphenc-nNcHoRQVCjVRK0ZYxxmNjJEOHiDWe9hGjtLyiW9DV1LXvwPCaYrG8-hMwcKINT7K3RHmvpJDgfzx1ZX-XR/s1600/PREPA_SALE.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="128" data-original-width="537" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyaTPI8UNIPY_WeAviqoyxIjtrhhwRGqUcYxO0nTsL8WTwHVYFqYPX7phyphenhyphenc-nNcHoRQVCjVRK0ZYxxmNjJEOHiDWe9hGjtLyiW9DV1LXvwPCaYrG8-hMwcKINT7K3RHmvpJDgfzx1ZX-XR/s1600/PREPA_SALE.png" /></a><br />1. Préchauffez le four à 190° . <br /><br />2.Fouettez 70g de beurre pommade puis ajoutez l'oeuf et fouettez encore.<br /><br />3. Versez 40g de poudre d'amande, 35g de chapelure fine et ajoutez une gousse d'ail râpé, puis fouettez à nouveau . Ajoutez ensuite 50g de ricotta, 4g brins de thym frais et mélangez avec une cuillère.<br /><br />4. Ajoutez 10g de parmesan fraîchement râpé et mélangez encore un peu. A l'aide d'une spatule coudée, étalez la crème d'amande sur le fond de tarte .<br />Coupez les tomates (pas trop épaisses)puis disposez-les sur le fond de tarte .<br /><br />5. Badigeonner la tarte avec de l'huile d'olive et un pinceau. Personnellement j'ai utilisé l'huile Alziari au basilic , ça a vraiment parfumé mes tomates et en plus le système à pompe de la bouteille d'huile a permis de mettre juste le nécessaire. Enfournez 40mn. Une fois cuite, faites glisser la tarte sur une grille dès la sortie du four pour que la pâte ne se détrempe pas :<br /><div class="separator" style="clear: both;">
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Afternoon Teahttp://www.blogger.com/profile/07710139961486183378noreply@blogger.com8tag:blogger.com,1999:blog-2297997127526764325.post-39638884382536399112021-06-27T08:12:00.000+02:002021-06-27T08:12:04.567+02:00Tarte aux abricots (comme un flan pâtissier)<div style="-ms-word-wrap: break-word; box-sizing: border-box; font-size: 0.93em; margin: 0px 0px 1em;">
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<span style="color: #e69138;"><b><i>Ma question existentielle de l'été.... pourquoi mes beaux abricots bien mûrs et gorgés de soleil deviennent 'ils acides à la cuisson ..... mais pourquoiiiiiiii !!</i></b></span><br />
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Après une longue et difficile enquête .... j'ai ma réponse !!<br />
Visiblement certains fruits supportent mal la cuisson. La chaleur agit comme un catalyseur et favorise l'oxydation du fruit qui devient acide. En ajoutant une pincée de bicarbonate de soude sur les abricots, l'acidité serait diminuée .... à tester<br />
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Coup de cœur cette semaine pour <span style="color: magenta; font-size: large;"><b><u>la tarte aux abricots (comme un flan pâtissier) de <a href="http://www.sashamismai.com/">Sashamismaï</a></u></b></span> .<br />
On aime les abricots pour leur caractère acidulé et savamment sucré mais cuits dans une tarte, ils peuvent surprendre n’importe quel gourmand par une trop forte acidité. Ce serait dommage de se priver de ce fruit d’été au dessert.<br />
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Elle a eu la très bonne idée de l'associer à une bonne <span style="color: magenta; font-size: large;"><b><i>crème pâtissière vanillée</i></b></span> et d'une pâte sablée aux amandes.<br />
<span style="color: #e69138;"><span style="font-size: large;"><b><i>Le résultat est juste divin.</i></b></span></span></div>
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La pâte sablée</div>
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. 220 g de farine<br />
. 80 g de poudre d'amande<br />
. 70 g de sucre<br />
. 140 g de beurre<br />
. 1 oeuf<br />
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Pour la crème pâtissière<br />
. 2 œufs<br />
. 2 jaune d’œufs<br />
. 100 g de sucre<br />
. 1 gousse de vanille<br />
. 70 g de farine<br />
. 500 ml de lait entier<br />
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. 1 douzaine d'abricots<br />
. pistaches concassées<br />
. 3 cs de cassonade<br />
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1. Débutez par la pâte sablée:<br />
Déposez tous les ingrédients dans le bol d'un robot et battre jusqu'à obtenir un pâton.<br />
Filmez le et mettrez le au frais 1h.<br />
Foncez le moule et le mettre au congélateur 15min.<br />
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2. Parallèlement, préparez la crème pâtissière: Chauffez le lait avec la gousse de vanille égrainée. Fouettez les œufs avec le sucre et la farine. Ajoutez le lait chaud tout en fouettant. Remettre le tout en casserole. Et sur feu doux, fouettez jusqu'à épaississement de la crème.<br />
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Laissez tièdir la crème.<br />
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3. Versez la crème dans le fond de tarte.<br />
Recouvrir de demi-abricots. Saupoudrez de cassonade et enfournez 25min à 180°. Les bords doivent être dorés en fin de cuisson.<br />
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Laissez refroidir à la sortie du four puis mettre au frais 5h avant dégustation.<br />
Parsemer de pistaches concassées avant la dégustation.<br />
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Afternoon Teahttp://www.blogger.com/profile/07710139961486183378noreply@blogger.com13tag:blogger.com,1999:blog-2297997127526764325.post-80656392875453566182021-06-24T08:07:00.000+02:002021-06-24T08:07:11.185+02:00Cake du jardinier <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBf5oCJsjf0z9AcSRLYUvHLuBVthIdi5xOic9iMgLoq9HpxK94tj3sfGj93Rgy49q_2nVggNcOQM-7NJ6EnG6URP-OgimAhOtciiyzgchLyZSKutbjFbY2_nylel2__sCIrt61awta2hsr/s1600/DSC09215.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBf5oCJsjf0z9AcSRLYUvHLuBVthIdi5xOic9iMgLoq9HpxK94tj3sfGj93Rgy49q_2nVggNcOQM-7NJ6EnG6URP-OgimAhOtciiyzgchLyZSKutbjFbY2_nylel2__sCIrt61awta2hsr/s400/DSC09215.JPG" width="400" /></a></div>
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Mon amour de mari n’est pas un fan de légumes. Pour tout vous dire, lorsque nous nous sommes rencontrés, il confondait la courgette avec le concombre.<br />
<br />
Et oui, nous sommes partis de bien loin, et j’essaie toujours de trouver des subterfuges pour faire manger à ma petite famille de bons légumes.<br />
<br />
Comme j’ai acheté des courgettes et qu’il me restait des petits pois au congel, j’ai eu l’idée de réaliser <span style="font-size: large;"><span style="color: magenta;"><b><i>un cake aux légumes printaniers</i></b></span>. </span><br />
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Il est parfait pour un apero improvisé ou en accompagnement d’une petite salade ….<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4F_uqV4NOtWywLAXjPWcn3kkYvFa7wxCCHN9mah7G2rZSSh8dpvzSXM70wHT8qltJw6Mq-2gLNJAUhL7m2fvtZl3bB7LoaL1SqCcq7YUTwowIW0WaaSu9VZGj5QeY-F3Zm8hNaKL9LKbE/s1600/INGREDIENTS.png" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4F_uqV4NOtWywLAXjPWcn3kkYvFa7wxCCHN9mah7G2rZSSh8dpvzSXM70wHT8qltJw6Mq-2gLNJAUhL7m2fvtZl3bB7LoaL1SqCcq7YUTwowIW0WaaSu9VZGj5QeY-F3Zm8hNaKL9LKbE/s1600/INGREDIENTS.png" /></a><br />
. 100 g de petits pois<br />
. 100 g de courgette<br />
. 200 g d’olives vertes<br />
. 100 g de fromage râpé<br />
. 40 g de parmesan râpé<br />
. 200 g de farine<br />
. 3 œufs<br />
. 10 cl de lait<br />
. 10 cl d’huile d’olive<br />
. 1 sachet de levure<br />
. 1 bouquet de persil<br />
. 1 cc de noix de muscade râpée<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh68T-C4a7tAwmVnT4oDPQKGqxyL6y6oMGeuXKzoLz-6-dFJF2egJs-OUJvErCRsWkaXpQoMbaqG4KEVdDfm9QmdNHBSaMI5LGu5__Y8-o_mx0DI1pHGoYzDGxyVSgGsOEHKr1_cNJ8WDn8/s1600/PREPA_SALE.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh68T-C4a7tAwmVnT4oDPQKGqxyL6y6oMGeuXKzoLz-6-dFJF2egJs-OUJvErCRsWkaXpQoMbaqG4KEVdDfm9QmdNHBSaMI5LGu5__Y8-o_mx0DI1pHGoYzDGxyVSgGsOEHKr1_cNJ8WDn8/s1600/PREPA_SALE.png" /></a></div>
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1. Préchauffez le four à 200°C (th. 7).</div>
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2. Coupez votre courgette en petits cubes<br />
Mettez à cuire 10 minutes dans une casserole d’eau salée vos petits pois ainsi que les dès de courgette.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhQvnSplqhGz4d-as39SkW9oUsJcbl-rs_GHVt-U3cr-IuxxGfrCdLDjBAVy_wGOSyEnJBVYCltDGfSv6kUYuPQGZR9NGZ8KVDJISpemfZAoLPHZt_zuKUOxjaLwWvyF5ZrQjQzxo9nhQl/s1600/DSC09186.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhQvnSplqhGz4d-as39SkW9oUsJcbl-rs_GHVt-U3cr-IuxxGfrCdLDjBAVy_wGOSyEnJBVYCltDGfSv6kUYuPQGZR9NGZ8KVDJISpemfZAoLPHZt_zuKUOxjaLwWvyF5ZrQjQzxo9nhQl/s400/DSC09186.JPG" width="400" /></a></div>
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3. Dans un saladier, mélangez la farine et la levure, faire un puits et cassez les oeufs au centre. Mélangez délicatement pour incorporer progressivement les oeufs à la farine et évitez de faire des grumeaux. Ajoutez ensuite le lait, puis l'huile d'olive. Salez et poivrez.<br />
Ajoutez la noix de muscade râpée et mélangez énergiquement pour obtenir une pâte fluide et homogène.<br />
<br />
4. Ajoutez les légumes verts ainsi que les olives coupées en deux. Incorporez enfin les fromages et le persil haché.<span face="'Helvetica Neue', Helvetica, Arial, sans-serif" style="background-color: #e7ded9; color: #333333; font-size: 14px; line-height: 20px;"></span><br />
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5. Disposez votre mélange dans un moule a cake beurré et y déposez quelques olives pour la déco<br />
Mettre au four pour 35 minutes<br />
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<br />Afternoon Teahttp://www.blogger.com/profile/07710139961486183378noreply@blogger.com4tag:blogger.com,1999:blog-2297997127526764325.post-87469905498300422402021-06-23T08:58:00.001+02:002021-06-23T09:28:07.873+02:00Croustade de muesli aux fruits<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc7cOqo9lofO0QI4v-IunH00zyIazSmXjUpGxsjzaLJzjh3IRHtlYQRnLJwR0gEQCsVeydbfjckCZO_tGkQq8hVDhi9mIgR4MuTApjWFxhg2uIFQKmRjrK6t4U-hlFZPzSPU1S72l061c/s1600/DSC00412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc7cOqo9lofO0QI4v-IunH00zyIazSmXjUpGxsjzaLJzjh3IRHtlYQRnLJwR0gEQCsVeydbfjckCZO_tGkQq8hVDhi9mIgR4MuTApjWFxhg2uIFQKmRjrK6t4U-hlFZPzSPU1S72l061c/w400-h266/DSC00412.JPG" width="400" /></a></div>
Mûres, framboises,fraises, abricots, cerises, myrtilles... Les fruits d'été sont de purs délices. Gorgés de soleil, ils nous redonnent le sourire grâce à toutes leurs vitamines et leur goût exquis.<br />
<br />
Voici une petite tarte rustique bien croustillante.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgORKfdlFhI_pnWnEs_QBMja1d_6RtcwA0DYjgsXM65htmj6y7e8ZqKSl-W8LL8wloGBfOwMKWrGKdX8t60HuLYoX9ZZu6w7BxOiO4Z6cowm0ddL7C42wfwPWRa54eCtndBKZElxKxJ5qwj/s1600/INGREDIENTS.png" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgORKfdlFhI_pnWnEs_QBMja1d_6RtcwA0DYjgsXM65htmj6y7e8ZqKSl-W8LL8wloGBfOwMKWrGKdX8t60HuLYoX9ZZu6w7BxOiO4Z6cowm0ddL7C42wfwPWRa54eCtndBKZElxKxJ5qwj/s1600/INGREDIENTS.png" /></a><br />
. 120 g de fraises<br />
. 4 tranches d'ananas<br />
. 100 g de myrtilles<br />
. 2 abricots<br />
. 250 g de fromage blanc<br />
. 2 cs d'eau de fleur d'oranger<br />
. 1 sachets de sucre vanillé<br />
. 160 g de muesli<br />
. 80 g de beurre<br />
. 50 g de sucre roux<br />
. 1 œuf<br />
. 1 pincée de sel<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkKhF082WQwbz0GwvKvdrvWp-xTcJ8cWagNqPJ_LVTl0ic8rGfg8C_afzgtxoJjxWJ8TT51lo8aPCK1gUVRv4CMscviF2Nf_Gy1a5BeNslErOMi6uGatL2IkJDU6D9P9u3Ieq8rnjlUBxq/s1600/PREPA_SUCRE.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkKhF082WQwbz0GwvKvdrvWp-xTcJ8cWagNqPJ_LVTl0ic8rGfg8C_afzgtxoJjxWJ8TT51lo8aPCK1gUVRv4CMscviF2Nf_Gy1a5BeNslErOMi6uGatL2IkJDU6D9P9u3Ieq8rnjlUBxq/s1600/PREPA_SUCRE.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkKhF082WQwbz0GwvKvdrvWp-xTcJ8cWagNqPJ_LVTl0ic8rGfg8C_afzgtxoJjxWJ8TT51lo8aPCK1gUVRv4CMscviF2Nf_Gy1a5BeNslErOMi6uGatL2IkJDU6D9P9u3Ieq8rnjlUBxq/s1600/PREPA_SUCRE.png" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkKhF082WQwbz0GwvKvdrvWp-xTcJ8cWagNqPJ_LVTl0ic8rGfg8C_afzgtxoJjxWJ8TT51lo8aPCK1gUVRv4CMscviF2Nf_Gy1a5BeNslErOMi6uGatL2IkJDU6D9P9u3Ieq8rnjlUBxq/s1600/PREPA_SUCRE.png" /></a><br />
1. Dans un saladier, fouettez le beurre mou avec le sucre roux.<br />
Ajoutez l’œuf, la farine et le muesli.<br />
Mélangez pour obtenir une pâte homogène, étalez-la avec le dos d'une cuillère en un cercle d'1/2 cm d'épaisseur sur une plaque à pâtisserie beurrée ou un silpat.<br />
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2. Mettez au frais 20 min. Préchauffer le four à th 6 (180°). Enfournez la pâte et laissez là cuire et bien dorer 15 minutes.<br />
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3. Pendant ce temps, lavez et équeutez les fraises, coupez les en quatre. Coupez les tranches d'ananas en petits morceaux.<br />
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4. Dans un récipient, fouettez le fromage blanc avec le sucre vanillé et l'eau de fleur d'oranger. Sortez la croustade du four et laissez la refroidir. Recouvrir ensuite de fromage blanc et garnissez de fruits.<br />
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Pour un peu plus de peps, vous pouvez parfumer la pâte avec un <i><b><span style="color: purple;">zeste de citron râpé</span></b></i> !</div>
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<br />Afternoon Teahttp://www.blogger.com/profile/07710139961486183378noreply@blogger.com10tag:blogger.com,1999:blog-2297997127526764325.post-27211044859191810932021-06-22T08:25:00.000+02:002021-06-22T08:25:23.660+02:00Filet mignon de porc séché<div class="separator" style="clear: both; text-align: center;">
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La 1ere fois que j'ai vu cette recette de<span style="color: #e06666; font-size: x-large;"><b><i> filet mignon</i></b></span> de porc <span style="color: #76a5af; font-size: x-large;"><b><i>séché</i></b></span>,c'était l'année dernière sur le blog de Jenna du <a href="http://www.bistrodejenna.com/filet-mignon-seche-poledwica-wieprzowa-suszona">Bistro de Jenna</a>. Du coup, je me suis lancée et je peux vous dire que c'est délicieux, super simple a réaliser. Une<span style="color: #b6d7a8; font-size: x-large;"><b><i> alternative légère</i></b></span> au saucisson pour <span style="color: #d5a6bd; font-size: x-large;"><b><i>l'apéritif.</i></b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbiFEfbbxHgX78YQYCJmVyzNGdFRFeR22D_9VhYdU7Z7FAILxaoIm_jGDo2Cuya9EmoHjfLkMyxLb6XeP0uF-MTtthtbh36wa2oZUaxKs98jYMcqueGMoEab1uhMEFNviCHTq1fS66oZH4/s1600/INGREDIENTS.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbiFEfbbxHgX78YQYCJmVyzNGdFRFeR22D_9VhYdU7Z7FAILxaoIm_jGDo2Cuya9EmoHjfLkMyxLb6XeP0uF-MTtthtbh36wa2oZUaxKs98jYMcqueGMoEab1uhMEFNviCHTq1fS66oZH4/s1600/INGREDIENTS.png" /></a><br />
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. Un beau filet de porc, de forme régulière si possible<br />
. 500 g de gros sel de Guérande<br />
. 1 cuillère à soupe de mélange de poivres (<a href="http://www.bokor.fr/poivre-de-kampot-1/">pour moi du noir et blanc de Kampot</a>)<br />
. 1/2 cuillère à café de sucre<br />
. 1/2 cuillère à café de piment séché<br />
. 1 cs de baies roses<br />
. 1 cs d'herbes de Provence<br />
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<ol style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0zrY478XqTvL-6M2ceY3FUGGFG7QDkJQAUE05nybAiu34kplbUWOVqOO_J7OaEfFYpDfUARgfnpiHAv809lLrr4dThrPWtCpmLAyTcaYBzx3lFI8RTqhvZFhl586RmkxK3WIUFOm-mnDi/s1600/PREPA_SALE.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0zrY478XqTvL-6M2ceY3FUGGFG7QDkJQAUE05nybAiu34kplbUWOVqOO_J7OaEfFYpDfUARgfnpiHAv809lLrr4dThrPWtCpmLAyTcaYBzx3lFI8RTqhvZFhl586RmkxK3WIUFOm-mnDi/s1600/PREPA_SALE.png" /></a><br />1. Dans un moule à cake, déposez la moitié du sel dans le fond.Avec un couteau, enlevez le maximum de membrane blanche. </ol>
<ol style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">2. Posez le filet de porc sur ce lit de gros sel. Couvrez le du reste de sel. Laissez le reposer 12 heures dans le bas du frigo (pas plus car autrement il sera trop salé).</ol>
<ol style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">3.Une fois les 12 heures écoulées, débarrassez le filet de son sel, en le passant sous un filet d’eau en frottant, puis essuyez précautionneusement avec un linge.</ol>
<ol style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">4. Enrobez la viande du mélange de poivres, piment et sucre,baies .. sur tous les côtés. </ol>
<ol style="box-sizing: inherit; list-style-type: none; margin: 0px; padding: 0px;">5. Empaquetez le dans un linge de cuisine propre et déposez la viande dans le bas du frigo pour trois semaines minimum. Si besoin changez le linge en cours de séchage s’il s’humidifie. Frottez le gros des épices, et dégustez la viande en fines tranches.</ol>
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Afternoon Teahttp://www.blogger.com/profile/07710139961486183378noreply@blogger.com28tag:blogger.com,1999:blog-2297997127526764325.post-9157834704327080432021-06-20T08:29:00.000+02:002021-06-20T08:29:58.867+02:00Pasta, pasta...alla puttanesca<div class="separator" style="clear: both; text-align: center;">
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<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP2XS2UnjusglW8jGTtxXaY0z7KaTKghuC1c7nYe_IsYert5WOAkEAFny_ARneneHjy5sYgpR-ekVhSOqk-aMicbTL0MDJOSVTgcYKagohymM87sGSBpoxLAJfGIhW0yPNNn8E6iHZByTJ/s1600/DSC03859.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP2XS2UnjusglW8jGTtxXaY0z7KaTKghuC1c7nYe_IsYert5WOAkEAFny_ARneneHjy5sYgpR-ekVhSOqk-aMicbTL0MDJOSVTgcYKagohymM87sGSBpoxLAJfGIhW0yPNNn8E6iHZByTJ/s400/DSC03859.JPG" width="400" /> </a></i></div>
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Aujourd'hui, chez les Afternoon Tea .. on mange "la <span style="font-size: x-large;"><span style="color: #93c47d;"><i><b>pasta</b></i></span></span>". <span class="st">Les spaghettis alla </span>puttanesca <span class="st">est un plat de</span> pâtes traditionnel ori<span class="st">ginaire de</span> Naples dont la sauce est une combinaison piquante d’ail, de tomates, de câpres, d’olives et d’anchois.<br />
Quelle drôle d'idée cette appellation ... et oui "<span style="color: #cc0000; font-size: x-large;"><b><i>alla</i></b></span><i> <b><span style="font-size: x-large;"><span style="color: #cc0000;">puttanesca</span></span></b></i>" signifie "à la putain". Si mes amis italiens, vous lisez cette recette et que vous savez pourquoi "alla puttanesca" ... je veux bien savoir !!</div>
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Une chose est certaine .... cette recette est juste délicieuse.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBaj0J8M5RXa-6eHn-6_FSdz7g_MR6ZpoVKh3zxPTTugPR7zD1rKCf3kJLh7modpMro2xndXgcYXd_p-gQEqAHKRVTANHGSZcDPA1_Zo9Ju4w4YInWx2jEsYxb3h7OMSqerzBcdc8spgjX/s1600/INGREDIENTS.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBaj0J8M5RXa-6eHn-6_FSdz7g_MR6ZpoVKh3zxPTTugPR7zD1rKCf3kJLh7modpMro2xndXgcYXd_p-gQEqAHKRVTANHGSZcDPA1_Zo9Ju4w4YInWx2jEsYxb3h7OMSqerzBcdc8spgjX/s1600/INGREDIENTS.png" /></a></div>
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. 400 g de spaghettis</div>
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. 250 g de tomates cerise</div>
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. 6 filets d'anchois</div>
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. 4 gousses d'ail</div>
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. 2 piments langue d'oiseau</div>
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. 2 cs d'olive violettes de Nice</div>
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. 1 cs de câpre</div>
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. 1 petit bouquet de basilic</div>
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. 5 cs d'huile d'olive</div>
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. Parseman</div>
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. sel et poivre</div>
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Pour pimenter ma recette, j'ai utilisé des piments "langue d'oiseau", de chez Cook. Ce produit m'a été offert par la société <b><a href="http://www.arcadie.fr/">Arcadie</a></b>. Arcadie propose sous les marques <i><b>Cook</b></i> et Herbier de France, toute une gamme de produits exclusivement issus de l’agriculture biologique. Je suis fan de ces épices et aromates, elles sont vraiment excellentes!<br />
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1. Faites cuire les spaghettis al dente dans une grande casserole d'eau bouillante salée pendant 10 minutes environ.</div>
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2. Pendant ce temps, pelez l'ail et coupez le en lamelles fines. Hachez les petits piments langue oiseaux en retirant les graines. Faites chauffer l'huile d'olive dans une poêle puis ajoutez les anchois, l'ail, les piments, les câpres, les tomates cerise et les olives. Ajoutez 3 cs d'eau de cuisson des pâtes, couvrez et faites cuire 4 mm.</div>
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3. Égouttez les pâtes et ajoutez-les à la sauce. Ajoutez le basilic haché et servez avec du parmesan râpé ou en copeaux. Donnez un tour de moulin à poivre.</div>
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Produit offert par <a href="http://www.arcadie.fr/">Arcadie</a>Afternoon Teahttp://www.blogger.com/profile/07710139961486183378noreply@blogger.com7tag:blogger.com,1999:blog-2297997127526764325.post-25243302139454405102021-06-19T07:34:00.000+02:002021-06-19T07:34:14.638+02:00Cheesecake sans cuisson et abricots à la plancha<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF3HkJ0nzcUwZxbaRVoR2nqQa7Nxgc4ps02UqDzIAFZpLYigRVYlTP-WEKthQoCI75uJ-htj7LndojIvwTfWznv3guowDbemiYqC5h4H9M4VAJaENiwbL3OaxJB_bmjlzc1HKGZibaNRYU/s1600/DSC05441_R.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1065" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF3HkJ0nzcUwZxbaRVoR2nqQa7Nxgc4ps02UqDzIAFZpLYigRVYlTP-WEKthQoCI75uJ-htj7LndojIvwTfWznv3guowDbemiYqC5h4H9M4VAJaENiwbL3OaxJB_bmjlzc1HKGZibaNRYU/s320/DSC05441_R.jpg" width="213" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHjwgs8BZRhr6qctIfse4mqHYLrrR0p40BZDRecCsrJseHMHo8-ToJBWY8GqdcyKcyGFzU1qEJzMOcYX9xKddTO3H50s6jixRMidpry21CkLM8CWLlzkvIGsr4S_RIpSBXo7jOvcmYwhJx/s1600/DSC05434_R.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1065" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHjwgs8BZRhr6qctIfse4mqHYLrrR0p40BZDRecCsrJseHMHo8-ToJBWY8GqdcyKcyGFzU1qEJzMOcYX9xKddTO3H50s6jixRMidpry21CkLM8CWLlzkvIGsr4S_RIpSBXo7jOvcmYwhJx/s320/DSC05434_R.jpg" width="213" /></a></div>
Envie d'un petit dessert ultra gourmand et <span style="color: #c27ba0; font-size: x-large;"><b><i>sans cuisson</i></b></span> .. enfin presque. Je vous propose un <span style="color: #b6d7a8; font-size: x-large;"><b><i>cheesecake </i></b></span> speculoos au citron vert et aux<span style="color: #f6b26b; font-size: x-large;"><b><i> abricots rôtis</i></b></span> à la plancha. C'est <span style="color: #a2c4c9; font-size: x-large;"><b><i>absolument divin</i></b></span>, frais et totalement addictif. La prochaine fois je le fais en version XXL ;)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghUyG_1kIlR89QoYuYaPtPM6q1Us_04r8JPKwmU7YMjhjYXomKisXGnyWrFxW-iZWPAZB8ODYZKqMWp3pFYB_7mMMStUAfwamFeiaCYhtrwJj7j4GICSzUhTVCLw7kkIju-Y5z-qaJ4bLL/s1600/INGREDIENTS+-+Copie.png" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="77" data-original-width="535" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghUyG_1kIlR89QoYuYaPtPM6q1Us_04r8JPKwmU7YMjhjYXomKisXGnyWrFxW-iZWPAZB8ODYZKqMWp3pFYB_7mMMStUAfwamFeiaCYhtrwJj7j4GICSzUhTVCLw7kkIju-Y5z-qaJ4bLL/s1600/INGREDIENTS+-+Copie.png" /></a><br />
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. 150 g de spéculoos</div>
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. 75 g de beurre</div>
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. 60 g de sucre cassonade</div>
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. le zeste d’un citron vert bio</div>
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. 30 g de jus de citron vert</div>
. 300 g de philadelphia<br />
. 20 cl de crème liquide entière<br />
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. 4 abricots</div>
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. 6 fraises</div>
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. 1 poignée de myrtilles</div>
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. quelques cacahuètes enrobées de la marque <a href="https://www.seeberger.de/fr/noix-et-fruits/snacks-precieux/produits-grilles-caramelises.html">Seeberger</a> de ma <a href="https://www.degustabox.com/fr/">dégustabox</a></div>
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Mention spéciale pour ces cacahuètes enrobées. Elles sont juste wouhaouuuu. Croquantes, régressives ... du pur bonheur<br />
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1. Mixez les spéculoos avec le beurre fondu et les répartissez le mélange à l'aide d'une cuillère dans le fond des moules individuels.<br />
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2. Battez le philadelphia puis ajoutez y le jus des citrons, le zeste et le sucre en poudre. Mélangez bien , puis fouettez la crème liquide et l'incorporer à la préparation.<br />
3. Versez dans les moules individuels et placez vos cheesecakes 4 heures au réfrigérateur. </div>
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Démoulez les cheesecakes à l'aide d'un couteau, puis faites rôtir les abricot 10 minutes à la plancha avec 3 cs de cassonade. Une fois bien caramélisés, coupez les abricots et disposez les sur les desserts<br />
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Vous pouvez retrouver les différents modèles de plancha <a href="http://www.simogas.com/" style="color: #4321ff; text-decoration-line: none;"><b><i><span style="font-size: medium;">Simogas</span></i></b></a> sur le site <a href="http://www.alaplancha.net/fr/" style="color: #4321ff; text-decoration-line: none;"><b><i><span style="font-size: medium;">alaplancha</span></i></b> </a>;)</div>
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Afternoon Teahttp://www.blogger.com/profile/07710139961486183378noreply@blogger.com15tag:blogger.com,1999:blog-2297997127526764325.post-13325744976809553892021-06-17T09:53:00.002+02:002021-06-17T09:53:26.875+02:00Poulet sauce teriyaki et nouilles au four .. un délice<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNMeajk1-KouZGtyGDfxl2TyTrQLWsE8JBBrALB7Zq3Mhn30YuqYPwdzf4ok9XCHGJKObImVTtVmVVmk6skBEN5dpoZisawwehHURxjQsEWvGIWOaZH6EMUSqldkZnrgJv_3Clhyphenhyphenu4FtU/s2048/DSC02666.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1363" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNMeajk1-KouZGtyGDfxl2TyTrQLWsE8JBBrALB7Zq3Mhn30YuqYPwdzf4ok9XCHGJKObImVTtVmVVmk6skBEN5dpoZisawwehHURxjQsEWvGIWOaZH6EMUSqldkZnrgJv_3Clhyphenhyphenu4FtU/w400-h266/DSC02666.JPG" width="400" /></a></div><span style="background-color: white; color: #444444; font-family: inherit; font-size: large;">Voici une recette simplissime, absolument </span><span style="background-color: white; color: #e06666; font-family: inherit; font-size: large;"><b>délicieuse</b></span><span style="background-color: white; font-family: inherit; font-size: large;"><span style="color: #444444;"> et surtout ultra rapide. </span><span style="text-align: justify;"><span style="color: #444444;">Ce plat de nouilles </span><span style="color: #6fa8dc;"><b>teriyaki</b></span><span style="color: #444444;"> épicé et à tomber à la renverse. On fait </span><span style="color: #93c47d;"><b>cuire tout ensemble</b></span><span style="color: #444444;"> et en 30 minutes, vous allez régaler votre petite famille. Alors, on se laisse tenter par ce </span><span style="color: #ffd966;"><b>poulet</b></span><span style="color: #444444;"> sauce teriyaki et </span><span style="color: #d5a6bd;"><b>nouilles au four</b></span><span style="color: #444444;"> ?</span></span></span><div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG9y4rat5Uq5ebUa4IkJBlmhmYGfYXSYwyMPWLrQKUQQNT1h9bugJzdRYt9TZPhWnCWoTS_0oUbkQsziyUjMvM0BdY01DmLb0_0e1uhcz6aAgyi3BM3UWtAU7G8WJ2QAB71lglVjGanBQ/s535/INGREDIENTS.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="77" data-original-width="535" height="58" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG9y4rat5Uq5ebUa4IkJBlmhmYGfYXSYwyMPWLrQKUQQNT1h9bugJzdRYt9TZPhWnCWoTS_0oUbkQsziyUjMvM0BdY01DmLb0_0e1uhcz6aAgyi3BM3UWtAU7G8WJ2QAB71lglVjGanBQ/w400-h58/INGREDIENTS.png" width="400" /></a></div><br /><span style="color: #444444; font-size: large;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: left;"><span style="color: #313131;"><span style="font-family: inherit; font-size: medium;">300 ml d'eau chaude</span></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: left;"><span style="color: #313131;"><span style="font-family: inherit; font-size: medium;">150 ml tasse de
sauce soja<o:p></o:p></span></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: left;"><span style="color: #313131;"><span style="font-family: inherit; font-size: medium;">30g tasse
de cassonade<o:p></o:p></span></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: left;"><span style="color: #313131;"><span style="font-family: inherit; font-size: medium;">6 gousses d'ail,
hachées<o:p></o:p></span></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: left;"><span style="color: #313131;"><span style="font-family: inherit; font-size: medium;">30g de gingembre frais râpé<o:p></o:p></span></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: left;"><span style="color: #313131;"><span style="font-family: inherit; font-size: medium;">1/2 cuillère à café
de flocons de piment rouge</span></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: left;"><span style="color: #313131;"><span style="font-family: inherit; font-size: medium;">6 cuisses de
poulet désossées et sans peau<o:p></o:p></span></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: left;"><span style="color: #313131;"><span style="font-family: inherit; font-size: medium;">250g de
vermicelles de nouilles (soit 5 nids)</span></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: left;"><span style="color: #313131;"><span style="font-family: inherit; font-size: medium;">2
cébettes hachées<o:p></o:p></span></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: left;"><span style="color: #313131;"><span style="font-family: inherit; font-size: medium;">1 cuillère à
soupe de graines de sésame<o:p></o:p></span></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: left;"><span style="color: #313131;"><span style="font-family: inherit; font-size: medium;">Coriande hachée</span></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: left;"><span style="color: #313131;"><span style="font-family: inherit; font-size: medium;"> </span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtsMHvDDfyWG7zRUat3DsM4ULairmEXlnNqheQy4NsqQZ6IOsMimVY0NJTWgWDY8R2kGylxkUIjeins00bZC56ST89v4-pq0qVt_P_Xx59S3wQbWlk2acYWoU4QWd7B8neiKVrnW3Ls3A/s2048/DSC02664.JPG" style="background-color: transparent; font-size: large; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1363" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtsMHvDDfyWG7zRUat3DsM4ULairmEXlnNqheQy4NsqQZ6IOsMimVY0NJTWgWDY8R2kGylxkUIjeins00bZC56ST89v4-pq0qVt_P_Xx59S3wQbWlk2acYWoU4QWd7B8neiKVrnW3Ls3A/w426-h640/DSC02664.JPG" width="426" /></a></p><p style="margin-bottom: 18.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; text-align: justify;"><span style="color: #555555;"><span style="font-family: inherit;">Temps de préparation : 25 minutes, plus la marinade. Temps
de cuisson : 35 minutes.<o:p></o:p></span></span></p><p style="margin-bottom: 18.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; text-align: justify;"><span style="color: #555555;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMLrKH8hDPeVaepmv9yla98Fq-vVcoWe455VBPx3_6roa-4w1A59XLlwucdT96queG5N6mfdsHEPTThbzqw2863zn4FcAstf4gZOURVm0CA5IVFJj1rGu_A4moE9Eh162fA552RoynOdg/s534/PREPA_SUCRE.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="86" data-original-width="534" height="65" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMLrKH8hDPeVaepmv9yla98Fq-vVcoWe455VBPx3_6roa-4w1A59XLlwucdT96queG5N6mfdsHEPTThbzqw2863zn4FcAstf4gZOURVm0CA5IVFJj1rGu_A4moE9Eh162fA552RoynOdg/w400-h65/PREPA_SUCRE.png" width="400" /></a></div><br /><span style="font-family: inherit;"><br /></span><p></p><p style="margin: 0cm 0cm 18pt; text-align: justify;"><span style="color: #555555;"><span style="font-family: inherit;"><br /></span></span></p><p style="margin: 0cm 0cm 18pt; text-align: justify;"><span style="color: #555555;"><span style="font-family: inherit;">Commencez par préparer la marinade. Mélanger l'eau chaude
et le sucre dans une rôtissoire moyenne en remuant pour permettre au sucre de
fondre et à l'eau de refroidir. Cela ne devrait prendre que quelques
minutes.<o:p></o:p></span></span></p><p style="margin: 0cm 0cm 18pt; text-align: justify;"><span style="color: #555555;"><span style="font-family: inherit;">Ajouter le soja, le gingembre, l'ail et le piment et bien
mélanger.<o:p></o:p></span></span></p><p style="margin: 0cm 0cm 18pt; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggDKEMajWkNRKgUlmALBQlwBe8qAIjQtZSS_szjuHCKwtxegSx15tUb2pDKJXZ6JG5aaf8AEZoWv_Yrx_SLO8CiMh-0Lemn67t52hFIHSlBWLRGYeTkfW13BirxWwV8JOoZrr7YOds0OQ/s2048/DSC02590.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1363" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggDKEMajWkNRKgUlmALBQlwBe8qAIjQtZSS_szjuHCKwtxegSx15tUb2pDKJXZ6JG5aaf8AEZoWv_Yrx_SLO8CiMh-0Lemn67t52hFIHSlBWLRGYeTkfW13BirxWwV8JOoZrr7YOds0OQ/w213-h320/DSC02590.JPG" width="213" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2QZj-4Aw67xePnFcOXodt36KnsnnOZE-W4_8tFBsatT3Wvo21VY_Iqu7uXOYQ4b6kn1VX-2Gnz1zNDNQF1FbfUB2op2Sth4Peot62_DD-6NXUt-dgrK-Hq_18Q2gqzsNJAfHKwGO7LBQ/s2048/DSC02600.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1363" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2QZj-4Aw67xePnFcOXodt36KnsnnOZE-W4_8tFBsatT3Wvo21VY_Iqu7uXOYQ4b6kn1VX-2Gnz1zNDNQF1FbfUB2op2Sth4Peot62_DD-6NXUt-dgrK-Hq_18Q2gqzsNJAfHKwGO7LBQ/w213-h320/DSC02600.JPG" width="213" /></a></p><p style="margin: 0cm 0cm 18pt; text-align: justify;"><span style="color: #555555;"><span style="font-family: inherit;">Ajoutez ensuite le poulet et laissez mariner 30 minutes. Vous
n'avez pas du tout besoin de faire mariner si vous êtes pressé, mais si vous
cuisinez pour le lendemain, faites mariner dans la sauce toute la nuit et cela
va vraiment s'imprégner dans le poulet. Même quelques heures feront la
différence, si vous en avez le temps.<o:p></o:p></span></span></p><p style="margin: 0cm 0cm 18pt; text-align: justify;"><span style="color: #555555;"><span style="font-family: inherit;">Préchauffer le four à 200°C/chaleur tournante 180°C/gaz 6.<o:p></o:p></span></span></p><p style="margin: 0cm 0cm 18pt; text-align: justify;"><span style="color: #555555;"><span style="font-family: inherit;">Cuire le poulet au four pendant 25 minutes, jusqu'à ce qu'il
soit bien cuit.<o:p></o:p></span></span></p><p style="margin: 0cm 0cm 18pt; text-align: justify;"><span style="color: #555555;"><span style="font-family: inherit;">Sortez les morceaux de poulet du plat à rôtir en laissant la
marinade derrière. Ajouter les 5 nids de nouilles en les retournant pour
les enrober de liquide. Si votre marinade est devenue assez sèche, vous
pouvez ajouter jusqu'à 300 ml d'eau chaude.<o:p></o:p></span></span></p><p style="margin: 0cm 0cm 18pt; text-align: justify;"><span style="color: #555555;"><span style="font-family: inherit;">Remettez un morceau de poulet sur chaque nid de nouilles, puis
remettez au four pendant 10 minutes pour permettre aux nouilles d'absorber
toute cette humidité.<o:p></o:p></span></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: left;">
</p><p style="margin: 0cm 0cm 18pt; text-align: justify;"><span style="color: #555555;"><span style="font-family: inherit;">Sortez et décorez avec la coriandre, les oignons nouveaux, le
piment rouge et les graines de sésame, et vos nouilles au poulet sont prêtes à
manger.</span></span></p></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3892lD053sOGC6S-hNvgqn5AVMcDdayJX2p3Ndpoeyhq4Q5O2In0Zl0mD7HpZMadTdez3FN4zgoBC6l1rGYKBmhrUTe71iFzlVirU4nMszomHYPByG_G2gIgh1CSuegSK2yKYuVAbO5A/s2048/DSC02678.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1363" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3892lD053sOGC6S-hNvgqn5AVMcDdayJX2p3Ndpoeyhq4Q5O2In0Zl0mD7HpZMadTdez3FN4zgoBC6l1rGYKBmhrUTe71iFzlVirU4nMszomHYPByG_G2gIgh1CSuegSK2yKYuVAbO5A/w426-h640/DSC02678.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;">Recette découverte sur le site de Nadiya Hussain</div><p></p></div></div>Afternoon Teahttp://www.blogger.com/profile/07710139961486183378noreply@blogger.com1tag:blogger.com,1999:blog-2297997127526764325.post-46329046681358908712021-06-16T08:11:00.000+02:002021-06-16T08:11:43.163+02:00Navette à fleur d'oranger<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjsxQjOW9qGi7HWumti8Mr0pvIoXgQkFPWFnvqbk8oEixlbQQZ9rehNSXzhNTmlkg4yTuCdcbN9LBoWd0glzuf-8GICKmDwDFgeanjwHl4NpwA8bBsoQzGqXMyp-fNYQOLSZ-uTWTdVkB5/s1600/DSC06506_R.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjsxQjOW9qGi7HWumti8Mr0pvIoXgQkFPWFnvqbk8oEixlbQQZ9rehNSXzhNTmlkg4yTuCdcbN9LBoWd0glzuf-8GICKmDwDFgeanjwHl4NpwA8bBsoQzGqXMyp-fNYQOLSZ-uTWTdVkB5/s400/DSC06506_R.jpg" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilIAbFUpN_MCY31JprOfoVVTmwmXVPm18RnFsO469hIlkcGYko9AA3ixbmpu0qSBfvhEVd8BZK3-tzPQZK_A-8GwKQJgv6rlhXY1PUT5zXITa68AshavhsQvIr1Dzd9N6P0s3rrJcs08c2/s1600/DSC06469_R.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
Il fait beau, il fait <span style="color: #f9cb9c; font-size: x-large;"><b><i>chaud</i></b></span> (un peu trop a mon goût), c'est bientôt les <span style="color: #a2c4c9; font-size: x-large;"><b><i>vacances</i></b></span> pour les Afternoon Tea (enfin ;) du coup, je commence a faire mes réserves d’écureuil pour notre prochain départ à la montagne. Et comme on adore manger les <b><i><span style="font-size: x-large;"><span style="color: #d5a6bd;">p'tits biscuits</span> </span></i></b>maison à l'heure du goûter, j'ai réalisé des <span style="color: #b6d7a8; font-size: x-large;"><b><i>navettes à la fleur d'oranger</i></b></span>.<br />
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C'est juste un délice .... toute la Provence est concentrée dans ces petites navettes. Trempée dans un bon thé Chai, c'est du bonheur à l'état pur.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1rSdmz1iBHqNSg0MOnsysFUTXYELsH2kWbKB9B9_KnzWqwtQai4RfqfGz0E8AIXl1HiPUNmnql1ZxAqjsy8SdXBv9BUNUAV9E1XzpceR2GtNGTeOkGZmo0DkXc1rvgjc3UBfhyphenhyphenw60-F_a/s1600/INGREDIENTS.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="77" data-original-width="535" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1rSdmz1iBHqNSg0MOnsysFUTXYELsH2kWbKB9B9_KnzWqwtQai4RfqfGz0E8AIXl1HiPUNmnql1ZxAqjsy8SdXBv9BUNUAV9E1XzpceR2GtNGTeOkGZmo0DkXc1rvgjc3UBfhyphenhyphenw60-F_a/s1600/INGREDIENTS.png" /></a><br />
Pour 20 navettes<br />
. 500 g de farine bio<br />
. 200 g de sucre<br />
. 2 oeufs + 1 jaune<br />
. 20 g de beurre (pour la plaque)<br />
. 5 cl d'eau de fleur d'oranger<br />
. 5 cl d'huile d'olive vierge (la mienne vient de chez <a href="https://www.oleik.fr/huile-olive-espagnole/45-o-med-picual.html">Oleik</a>)<br />
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il s'agit d'huile d'olive Espagnol et plus précisément du domaine de O'Med. C'est une société familiale située à Acula, à Grenade en Espagne. Cette huile est très fruité et parfaite pour ma petite recette<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIBejI5jHTMNCHM1IyNdGeMaxAe6YtmfPDAcGuRbl0J4ElUzIWmL0ocRtl_07h6ea4uiR3-Ouw18TraKqRp6mqJxuCdNyUXOsR38ExLIEgxKsUI1IxT3bK5OzAXZkOxWrHTkKIBS6nYQ_5/s1600/PREPA_SUCRE.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="86" data-original-width="534" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIBejI5jHTMNCHM1IyNdGeMaxAe6YtmfPDAcGuRbl0J4ElUzIWmL0ocRtl_07h6ea4uiR3-Ouw18TraKqRp6mqJxuCdNyUXOsR38ExLIEgxKsUI1IxT3bK5OzAXZkOxWrHTkKIBS6nYQ_5/s1600/PREPA_SUCRE.png" /></a><br />
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1. Battez le sucre avec les oeufs dans un cul de poule jusqu’à ce que le mélange blanchisse. Ajoutez l'eau de fleur d'oranger, la farine et l'huile d'olive. Mélangez énergiquement jusqu’à obtenir une pâte lisse.<br />
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2. Façonnez des navettes en formant des boudins de pâte. Mes navettes font environ 43g .</div>
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Beurrez une plaque de cuisson et disposez les dessus.</div>
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Laissez les reposer 2h à température ambiante.<br />
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3. Préchauffez votre four à 180° (th6). Badigeonnez les navettes de jaune d'oeuf au pinceau et enfournez-les pour 15 minutes en surveillant la fin de cuisson. Sortez les du four dès qu'elles dorent légèrement.<br />
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Si vous êtes en vacances sur la côte d'Azur, passez à la coopérative de Vallauris pour acheter LA VERITABLE eau de fleur d'oranger fabriquée par les derniers producteurs français . Le gout est juste exceptionnel.<br />
<br />
<a href="http://lenerolium.fr/">http://lenerolium.fr</a><br />
16 bis avenue George Clemenceau <br />
06220 Vallauris<br />
France<br />
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recette extraite du livre "Pâtisserie" de Cuisine Actuelle<br />
<br />Afternoon Teahttp://www.blogger.com/profile/07710139961486183378noreply@blogger.com4tag:blogger.com,1999:blog-2297997127526764325.post-74318977415302345902021-06-15T08:22:00.000+02:002021-06-15T08:22:41.287+02:00Petits choux chèvre, menthe & pignons<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjywl64Iu1GM31nlzIwXjPrKrr8ois41trKNqW27d2bl3KYzgb_cRpWxMGBwWdJActmlbEu47bxd-zYYwOl4QjWYbsj36gk4ZNWxDf0iQ1GgFHcA7hirtXr7vF-QZuKpEL0RNKEavr-WTyv/s1600/DSC01771_R.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjywl64Iu1GM31nlzIwXjPrKrr8ois41trKNqW27d2bl3KYzgb_cRpWxMGBwWdJActmlbEu47bxd-zYYwOl4QjWYbsj36gk4ZNWxDf0iQ1GgFHcA7hirtXr7vF-QZuKpEL0RNKEavr-WTyv/s400/DSC01771_R.jpg" width="400" /></a></div>
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Envie d'une idée pour un <span style="color: #76a5af; font-size: x-large;"><b><i>apéro</i></b></span> gourmand pour <span style="color: #c27ba0; font-size: x-large;"><b><i>la fête des Papas</i></b></span> ? Voici ma recette <span style="color: #f9cb9c; font-size: x-large;"><b><i>inratable</i></b></span> de petits <span style="color: #b6d7a8; font-size: x-large;"><b><i>choux au chèvre, menthe et pignons</i></b></span>. Un délice de douceur qui fera fondre votre petite famille.<br />
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<span style="background-color: white; color: #636363; font-family: "indie flower"; font-size: 17.6px;">Pour 30 Choux</span><br />
<span style="background-color: white; color: #636363; font-family: "indie flower"; font-size: 17.6px;">. 25 cl d’eau</span><br />
<span style="background-color: white; color: #636363; font-family: "indie flower"; font-size: 17.6px;">. 150 g de farine </span><br />
<span style="background-color: white; color: #636363; font-family: "indie flower"; font-size: 17.6px;">. 75 g de beurre</span><br />
<span style="background-color: white; color: #636363; font-family: "indie flower"; font-size: 17.6px;">. 4 oeufs</span><br />
<span style="background-color: white; color: #636363; font-family: "indie flower"; font-size: 17.6px;">. 40 g de Parmesan râpé</span><br />
<span style="background-color: white; color: #636363; font-family: "indie flower"; font-size: 17.6px;">. Sel</span><br />
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1. Préchauffer le four à 180°, en mode chaleur tournante.<br />
Verser l’eau dans une casserole. Ajouter le beurre ainsi qu’une pincée de sel. Faire chauffer le tout jusqu’à ce que le mélange bouillonne.<br />
2. Stopper la cuisson, ajouter la farine d’un seul coup. Remettre sur feu doux, mélanger à l’aide d’une cuillère en bois jusqu’à ce que la pâte forme une boule et se détache des parois.<br />
3. Stopper à nouveau la cuisson, ajouter les oeufs un par un en mélangeant avant d’ajouter le suivant. Terminer en ajoutant le Parmesan râpé.<br />
4. Verser la pâte dans une poche à douille munie d’une douille cannelée et former des choux sur la plaque du four recouverte de papier sulfurisé. Laisser un peu de place entre chaque choux pour qu’ils puissent gonfler en cuisant.<br />
5. Enfourner pour 20 à 25 minutes de cuisson (surveillez pour que les gougères ne dorent pas trop), sans ouvrir la porte. Laisser ensuite refroidir sur une grille.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5yw5iLIxzJncfai87B93GDJXZiOhicw6K6icllPLYQEVvGiUmBwxqUhhwy0gBN2xlYXU8CkCxISIJgt18BuK1sui-94OofLj1SjqgafZ7y08hk8qCkPSBm7HI4Rp7CDac7Qlfoy7fP9X-/s1600/INGREDIENTS.png" style="clear: left; color: #4321ff; margin-bottom: 1em; margin-right: 1em; text-align: center; text-decoration-line: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5yw5iLIxzJncfai87B93GDJXZiOhicw6K6icllPLYQEVvGiUmBwxqUhhwy0gBN2xlYXU8CkCxISIJgt18BuK1sui-94OofLj1SjqgafZ7y08hk8qCkPSBm7HI4Rp7CDac7Qlfoy7fP9X-/s1600/INGREDIENTS.png" style="background: transparent; border: 1px solid transparent; box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" /></a><br />
Garniture (pour 30 pièces)<br />
. 1/2 bûche de chèvre </div>
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. 1 pot de mascarpone<br />
. 5 cl de crème fleurette entière<br />
. 15 feuilles de menthe </div>
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. 5 cs de pignons</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4c0-ApQViC4MnRDpHigP2tKPwBlTD-aA8T9AmEtHHBRm8lNLIXiCfjW3VAPNH0LRJ72gTii4mHKG5Eeoknbsb4Cd4CL0uE9IAmsLgZmieagUPh_pJgCJyfGQ1q8moOOccmyNiHNdCIkIc/s1600/PREPA_SALE.png" style="clear: left; color: #4321ff; margin-bottom: 1em; margin-right: 1em; text-align: center; text-decoration-line: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4c0-ApQViC4MnRDpHigP2tKPwBlTD-aA8T9AmEtHHBRm8lNLIXiCfjW3VAPNH0LRJ72gTii4mHKG5Eeoknbsb4Cd4CL0uE9IAmsLgZmieagUPh_pJgCJyfGQ1q8moOOccmyNiHNdCIkIc/s1600/PREPA_SALE.png" style="background: transparent; border: 1px solid transparent; box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" /></a><br />
Mélanger la crème, le mascarpone, le chèvre préalablement écrasé et la menthe ciselée.<br />
Garnissez une poche à douille avec le mélange, en utilisant une douille cannelée.<br />
Couper les choux en deux et garnissez avec le préparation puis déposer quelques pignons sur le dessus puis le chapeau.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEJM9vCFOKNdNT7979jk67fWXDVug5x1ZbJauM4nKKmP9q7Nu2KIPe4LUwKkon1dmNjW9Cypn3bhs2Nb6Q35Btk41hl3__zLpuufwNZF9miNitPPD-dJx9d98RZlrc88pK92Enh-hxX8yd/s1600/DSC01773_R.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEJM9vCFOKNdNT7979jk67fWXDVug5x1ZbJauM4nKKmP9q7Nu2KIPe4LUwKkon1dmNjW9Cypn3bhs2Nb6Q35Btk41hl3__zLpuufwNZF9miNitPPD-dJx9d98RZlrc88pK92Enh-hxX8yd/s640/DSC01773_R.jpg" width="424" /></a></div>
Afternoon Teahttp://www.blogger.com/profile/07710139961486183378noreply@blogger.com2tag:blogger.com,1999:blog-2297997127526764325.post-51162189048354426812021-06-13T08:47:00.000+02:002021-06-13T08:47:19.655+02:00Gâteau pêche menthe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGaQE8SjyT8LEWOkxGCohmpuyZRYzLJpGxgDz7snfSSO2V4LQuGpzYZevN0sYGL88_k2i3lNjfdEWd03QgStgfMbXzulD14LPQsWYmExxmvdbrhbupbVEeq50OTefOHiYRaZxmoA8f-Hw/s1600/DSC00503.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGaQE8SjyT8LEWOkxGCohmpuyZRYzLJpGxgDz7snfSSO2V4LQuGpzYZevN0sYGL88_k2i3lNjfdEWd03QgStgfMbXzulD14LPQsWYmExxmvdbrhbupbVEeq50OTefOHiYRaZxmoA8f-Hw/s400/DSC00503.JPG" width="400" /></a></div>
Mes p'tits gourmands, je vous propose un délicieux gâteau aux pêches et à la menthe. C'est juste une merveille. Il est moelleux, léger, le mariage menthe pêche est à tomber .... <br />
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Alors, vous voulez la recette ?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI98HSKhDS5eudZCHocpNeEmZxPxTtKvfKj_aOoqcytcOatNkViHHt9U7H00XlGP25lmu48GCkVXAYe326yOMCXywG39fxFo7DmCpOqfxiyrLyZmRj4FPAQr4I2ZQHMptb7qcx3VTQw1Yz/s1600/INGREDIENTS.png" style="background-color: white; clear: left; color: #cb99f4; font-family: "Indie Flower"; font-size: 17.6px; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI98HSKhDS5eudZCHocpNeEmZxPxTtKvfKj_aOoqcytcOatNkViHHt9U7H00XlGP25lmu48GCkVXAYe326yOMCXywG39fxFo7DmCpOqfxiyrLyZmRj4FPAQr4I2ZQHMptb7qcx3VTQw1Yz/s1600/INGREDIENTS.png" style="background: transparent; border: 1px solid transparent; box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" /></a><br />
2 oeufs<br />
200 g de farine<br />
120 g de sucre<br />
100 g de beurre<br />
15 cl de lait<br />
6 pêches<br />
20 feuilles de menthe<br />
1 sachet de levure chimique<br />
1 sachet de sucre vanillé<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt9rHST1ES_Y8CdsKRK5G_XV-v1AyPtPkzBnPkvXa7xMIFsiwFxysfBuLhogYBi7olWkfF9nwpSmdL3POKNRlLwVqtUA2P3y8sLA13nVWi3gpN7Nl-dEsCLbE6AR9qMGVvOsYpRGQgMHI/s1600/DSC00510.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1065" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt9rHST1ES_Y8CdsKRK5G_XV-v1AyPtPkzBnPkvXa7xMIFsiwFxysfBuLhogYBi7olWkfF9nwpSmdL3POKNRlLwVqtUA2P3y8sLA13nVWi3gpN7Nl-dEsCLbE6AR9qMGVvOsYpRGQgMHI/s400/DSC00510.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZPy2hy8nMJ8UA7fpgJEkxYVGrPcKDngszITGkOYhKRFZbWOV-9E5FdA7UHsdj_PJ0Jn35Ds_pWv50VFbQnfv-wNe7KU6zmqzqO0VcE-43xcMXmN-S-1j0QapVXuaCK5HeSViLVBGA1wt/s1600/PREPA_SUCRE.png" style="background-color: white; clear: left; color: #cb99f4; font-family: "Indie Flower"; font-size: 17.6px; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZPy2hy8nMJ8UA7fpgJEkxYVGrPcKDngszITGkOYhKRFZbWOV-9E5FdA7UHsdj_PJ0Jn35Ds_pWv50VFbQnfv-wNe7KU6zmqzqO0VcE-43xcMXmN-S-1j0QapVXuaCK5HeSViLVBGA1wt/s1600/PREPA_SUCRE.png" style="background: transparent; border: 1px solid transparent; box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" /></a><br />
1. Préchauffer le four à 220°C (thermostat 7).<br />
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2. Mixer les feuilles de menthe dans votre robot.<br />
3. Ajouter dans votre robot tous les ingrédients sauf les pêches.<br />
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4. Beurrer votre moule à gâteau.<br />
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5. Éplucher 5 pêches et les couper en petits carrés. Les placer dans un saladier et les fariner avec 2 cuillères de farine.<br />
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6. Mettez la moitié des pêches dans le fond du moule, verser la pâte, puis verser l'autre moitié des pêches dans le gâteau. Enfoncer les pêches qui dépassent dans la pâte.<br />
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7. Éplucher la dernière pêche, la couper en 8, et disposer les quartiers sur le gâteau.<br />
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8. Mettez au four pendant 30 min à 40 min<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5LjUWnD2hHc_2YWH4kricnVCAgtCz_EIPuQ4Qie7djFgVxrCgtexM4LsoABMfZYm_V0vaBjX41gUSVjuBGmL-WLVZ1ksG0gaF2K_Ug1llwLeBvBLKY4hnPVAIwUJYW1YSxpIyufDHHXA/s1600/DSC00512.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1065" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5LjUWnD2hHc_2YWH4kricnVCAgtCz_EIPuQ4Qie7djFgVxrCgtexM4LsoABMfZYm_V0vaBjX41gUSVjuBGmL-WLVZ1ksG0gaF2K_Ug1llwLeBvBLKY4hnPVAIwUJYW1YSxpIyufDHHXA/s320/DSC00512.JPG" width="213" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbMtsZINwCoYjqW9XEy69-CT69OA3SaoajAhMVbIKQSaRATim5mdlEu7TSdtolUP1ObIagi0Z6Kj4-X0R53946SW-XHUh5CuL_SjgEJZZSGBJikh62ay95xbSKtH4AWWvEu_EgMnA52JU/s1600/DSC00507.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1065" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbMtsZINwCoYjqW9XEy69-CT69OA3SaoajAhMVbIKQSaRATim5mdlEu7TSdtolUP1ObIagi0Z6Kj4-X0R53946SW-XHUh5CuL_SjgEJZZSGBJikh62ay95xbSKtH4AWWvEu_EgMnA52JU/s320/DSC00507.JPG" width="213" /></a></div>
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Mon couteau santoku manche POM blanc vient de chez Jean Dubost <span style="color: #1f497d;"> </span><a data-saferedirecturl="https://www.google.com/url?hl=fr&q=http://www.shop.couteaujeandubost.com/couteau-santoku&source=gmail&ust=1532803867527000&usg=AFQjCNFdVik50DH9H9hhDqhUTrdivQ7QLw" href="http://www.shop.couteaujeandubost.com/couteau-santoku" style="background-color: white; color: #1155cc; font-family: Calibri, sans-serif; font-size: 14.6667px;" target="_blank">http://www.shop.<wbr></wbr>couteaujeandubost.com/couteau-<wbr></wbr>santoku</a><br />
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Afternoon Teahttp://www.blogger.com/profile/07710139961486183378noreply@blogger.com1tag:blogger.com,1999:blog-2297997127526764325.post-5673781199340650362021-06-12T08:19:00.000+02:002021-06-12T08:19:19.005+02:00Biscuits au chocolat ... comme un sachet de thé<div class="separator" style="clear: both; text-align: center;">
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Envie d'un petit biscuit pour accompagner votre <span style="color: #c27ba0; font-size: x-large;"><b><i>tea time</i></b></span> ? J'ai la recette qu'il vous faut.</div>
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Je vous propose mes p'tits <span style="color: #a2c4c9; font-size: x-large;"><b><i>sachets de thé</i></b></span> ultra gourmands au <span style="color: #f6b26b; font-size: x-large;"><b><i>chocolat</i></b></span>. A partager entre copines ou<span style="color: #b6d7a8; font-size: x-large;"><b><i> à offrir</i></b></span>, une chose est certaine, ces biscuits sont aussi <span style="color: #741b47; font-size: x-large;"><b><i>beaux </i></b></span>que bons .</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZoD1hpalJKZoGOGuZSEhi2sdB5yV1kLFLiP9okGgv5ee7tRfrCeMZ-nLGzl9y4T8XJhVR5cTWp3PNcDUbefHTA6OCSg_dNPi2CybXsG99CtxN_L2rc3xGr4QlSd00lnbAbBqu0YoW5XT/s1600/INGREDIENTS.png" style="clear: left; color: #4321ff; margin-bottom: 1em; margin-right: 1em; text-align: center; text-decoration: none;"><img border="0" data-pin-nopin="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZoD1hpalJKZoGOGuZSEhi2sdB5yV1kLFLiP9okGgv5ee7tRfrCeMZ-nLGzl9y4T8XJhVR5cTWp3PNcDUbefHTA6OCSg_dNPi2CybXsG99CtxN_L2rc3xGr4QlSd00lnbAbBqu0YoW5XT/s1600/INGREDIENTS.png" style="background: transparent; border: 1px solid transparent; box-shadow: rgba(0, 0, 0, 0.098) 1px 1px 5px; padding: 5px; position: relative;" /></a></div>
<div itemprop="description" style="background-color: white; color: #636363; font-family: "Indie Flower"; font-size: 17.6px;">
<span style="font-size: 17.6px;">Pour 30 biscuits :</span></div>
<div itemprop="description" style="background-color: white; color: #636363; font-family: "Indie Flower"; font-size: 17.6px;">
<span style="font-size: 17.6px;">. 360 g de farine T45</span></div>
<div itemprop="description" style="background-color: white; color: #636363; font-family: "Indie Flower"; font-size: 17.6px;">
<span style="font-size: 17.6px;">. 2 oeuf</span></div>
<div itemprop="description" style="background-color: white; color: #636363; font-family: "Indie Flower"; font-size: 17.6px;">
<span style="font-size: 17.6px;">. 160 g de beurre</span></div>
<div itemprop="description" style="background-color: white; color: #636363; font-family: "Indie Flower"; font-size: 17.6px;">
<span style="font-size: 17.6px;">. 120 g de sucre en poudre</span></div>
<div itemprop="description" style="background-color: white; color: #636363; font-family: "Indie Flower"; font-size: 17.6px;">
<span style="font-size: 17.6px;">. le zeste d'une orange bio</span></div>
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. 150 gr de chocolat noir<br />
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<span style="font-size: 17.6px;">1. Fouettez l’œuf avec le sucre, ajoutez alors le beurre, la farine et la fleur de sel et sablez la pâte.</span></div>
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<span style="font-size: 17.6px;">2. Formez une boule et filmez-la et réservez 1 heure au réfrigérateur, le temps que la pâte durcisse.</span></div>
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<span style="font-size: 17.6px;">3. Étalez la pâte sur 4 à 5 mm d’épaisseur sur un plan de travail fariné.</span></div>
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<span style="font-size: 17.6px;">4. Avec votre gabarit ou votre emporte pièces réalisez vos petits sachets. A l'aide d'une paille faites de petits trou afin de pouvoir passer la ficelle.</span><br />
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<span style="font-size: 17.6px;">5. Préchauffez votre four à 180°C et enfournez pour 16 min. </span><br />
<span style="background-color: transparent; text-align: center;">6. Une fois que vos biscuits seront froids, faites chauffer le chocolat et trempez les biscuits dedans. </span></div>
7. Laissez les sécher. Préparez les petits étiquettes et les ficelles. Attachez ces dernières aux petits gâteaux… Et voila, c’est fini .<br />
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J'ai une surprise pour vous. Je vous propose de faire vous-même les<span style="color: #a64d79; font-size: x-large;"><b><i> étiquettes </i></b></span>pour vos sachets de seront froid thé. Sympa non !!<br />
C’est le magasine prima qui propose une planche d’<span style="color: #76a5af; font-size: x-large;"><b><i>étiquettes à télécharger</i></b></span> … elles sont toutes superbes <br />
Le lien est ici … <a href="http://www.prima.fr/cuisine/des-etiquettes-pour-mes-sachets-de-the-a-telecharger/7911308/">http://www.prima.fr/cuisine/des-etiquettes-pour-mes-sachets-de-the-a-telecharger/7911308/</a><br />
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<br />Afternoon Teahttp://www.blogger.com/profile/07710139961486183378noreply@blogger.com4tag:blogger.com,1999:blog-2297997127526764325.post-5167809323946248572021-06-11T12:51:00.000+02:002021-06-11T12:51:30.801+02:00Tarte figue-coppa-scamorza<div class="separator" style="clear: both; text-align: center;">
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Fermez les yeux ... imaginez-vous en<span style="color: #e06666; font-size: x-large;"><b><i> Toscane</i></b></span>, à l'ombre d'un figuier, un petit verre de Chianti à la main, le chant des cigales, une p'tite salade de roquette avec des copeaux de <span style="color: #f6b26b; font-size: x-large;"><b><i>parmesan</i></b></span> et ma <span style="color: #93c47d; font-size: large;"><b><i>tarte </i></b></span>aux<span style="color: #93c47d; font-size: medium;"><b><i><span style="color: #93c47d; font-size: large;"> </span><span style="color: #741b47; font-size: x-large;">figues</span></i></b></span>,<span style="color: #93c47d; font-size: medium;"><b><i><span style="color: #93c47d; font-size: large;"> </span><span style="color: #b4a7d6; font-size: large;">coppa</span><span style="color: #93c47d; font-size: large;"> </span></i></b></span>et <span style="color: #93c47d; font-size: medium;"><b><i><span style="color: #45818e; font-size: x-large;">scamorza</span></i></b></span> ... je vous laisse encore rêver un peu ......<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEB12B5EytKdS2WnmJHP36b3Ozg6C4Pmkb0KlLoCpgtSOZ092Mv-qa-fw8oCNa_HtEoZ5TrG_QSeCYOj1TRe9JS5Qt_JUI8wuQKAUOWmZwuIdxJaqPPi9wWrPDqazBB9LVQ0m9W_lN5_1A/s1600/INGREDIENTS.png" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEB12B5EytKdS2WnmJHP36b3Ozg6C4Pmkb0KlLoCpgtSOZ092Mv-qa-fw8oCNa_HtEoZ5TrG_QSeCYOj1TRe9JS5Qt_JUI8wuQKAUOWmZwuIdxJaqPPi9wWrPDqazBB9LVQ0m9W_lN5_1A/s1600/INGREDIENTS.png" /></a><br />
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1 pâte brisée pur beurre <br />
. 2 grosses cs de mascarpone <br />
. 1/2 boule de scamorza <br />
. 10 tranches de coppa<br />
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. 10 figues</div>
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. 2 cs d'huile d'olive<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwOqRDAOc_cF8NMjFU36HKu9sRfnuaLLCmrYs2CgCfbFbmebcUVA-kkSmOHWCCq5VWFF2EWAxfFMsYo0sg_tRzE3LMA6X_MjoxMW-CM2SY9QfPZtVGleFAZUdpsJiwr7R0Wdta7C3D6AJD/s1600/PREPA_SALE.png" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwOqRDAOc_cF8NMjFU36HKu9sRfnuaLLCmrYs2CgCfbFbmebcUVA-kkSmOHWCCq5VWFF2EWAxfFMsYo0sg_tRzE3LMA6X_MjoxMW-CM2SY9QfPZtVGleFAZUdpsJiwr7R0Wdta7C3D6AJD/s1600/PREPA_SALE.png" /></a><br />
1. Préchauffez le four à 190 °</div>
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2. Foncez un moule à tarte avec la pâte brisée et placez-le au frais.</div>
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3. Lavez et séchez délicatement les figues et détaillez les en fines tranches.</div>
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4. Détaillez le scamorza en fines lamelles.</div>
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5. Etalez le mascarpone sur le fond de tarte, salez et poivrez et répartissez les ingrédients en intercalant coppa, fromage et figue.</div>
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6. Arrosez d'huile d'olive.</div>
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7. Enfournez pour 35 minutes jusqu'a ce que la pâte soit bien dorée.</div>
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Il ne vous reste plus qu'a déguster cette jolie tarte tiède avec une petite salade !</div>
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Afternoon Teahttp://www.blogger.com/profile/07710139961486183378noreply@blogger.com14tag:blogger.com,1999:blog-2297997127526764325.post-38778220106467092072021-06-10T08:23:00.001+02:002021-06-10T08:24:41.532+02:00Boulettes de viande à l'Italienne ou polpette<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK88mwuXKmW9H1dCzcj6faQYzhD2p8H4enyTUDBPintsaVSC75sEblTT6W3d17PQDl8NKMCHlpNFNzTBl0Nf5GJTTaWBDVN-2CWs-rwa1B5rlIaXZf8cQzG9zXVMVFvjGpVK1pEXs0axg/s2048/DSC07988.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1363" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK88mwuXKmW9H1dCzcj6faQYzhD2p8H4enyTUDBPintsaVSC75sEblTT6W3d17PQDl8NKMCHlpNFNzTBl0Nf5GJTTaWBDVN-2CWs-rwa1B5rlIaXZf8cQzG9zXVMVFvjGpVK1pEXs0axg/w400-h266/DSC07988.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><p style="background-color: white; line-height: 24px; margin-bottom: 10px; text-align: left;"><span style="font-family: inherit;"><span style="color: #444444; font-size: large;">Aujourd'hui, je vous propose une recette délicieuse qui va vous transporter directement en </span><span style="color: #93c47d; font-size: large;"><b>Italie</b></span><span style="color: #444444; font-size: large;">. Ah, une </span><span style="color: #ffd966; font-size: large;"><b>dolce vita</b></span><span><span style="color: #444444; font-size: large;"> .... j'en rêve surtout en ce moment. Zou, accrochez vos ceintures ... direction Rome pour déguster des p'tites </span><span style="color: #e06666; font-size: large;"><b>boulettes ou polpettes</b></span><span style="color: #444444; font-size: large;"> dans une sauce à tomber par terre.</span></span></span></p><p style="background-color: white; color: #990099; line-height: 24px; margin-bottom: 10px; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNjgF6zzYdRztl9BnLIX-f80_7_y266SbRItoxvVv8tSgH9DUO9QYSnycDCtAudj6SW9kl1j_u6cSgSWktLJY0JNRMeeLT8n7S3C3AxQXtwN3t7st1IXqKZ1w4_4MG9Gm6y8RwyTPEwKE/s1600/INGREDIENTS.png" style="clear: left; color: #4321ff; float: left; font-family: "Indie Flower"; font-size: 17.6px; margin-bottom: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNjgF6zzYdRztl9BnLIX-f80_7_y266SbRItoxvVv8tSgH9DUO9QYSnycDCtAudj6SW9kl1j_u6cSgSWktLJY0JNRMeeLT8n7S3C3AxQXtwN3t7st1IXqKZ1w4_4MG9Gm6y8RwyTPEwKE/s1600/INGREDIENTS.png" style="background: transparent; border: 1px solid transparent; box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" /></a><br style="color: #636363; font-family: "Indie Flower"; font-size: 17.6px;" /><br style="color: #636363; font-family: "Indie Flower"; font-size: 17.6px;" /></p><h2 style="text-align: left;"><br style="color: #636363; font-family: "Indie Flower"; font-size: 17.6px;" /></h2><h1 style="background-color: white; line-height: 24px; margin-bottom: 10px; text-align: left;"><span style="font-family: inherit;"><span style="font-size: medium;"><span style="color: #636363;">Pour 4 personnes<br /></span></span><span style="font-size: medium;"><span><span style="color: purple;">-</span><span style="color: #444444; font-family: inherit; font-weight: normal;"> 500 g de haché porc et veau (moitié/moitié)<br /></span></span></span><span style="color: #444444; font-family: inherit; font-weight: normal;"><span style="font-size: medium;"><span>- 2 échalotes<br /></span></span><span style="font-size: medium;"><span>- 3 gousses d’ail<br /></span></span><span style="font-size: medium;">- 2 œufs<br /></span><span style="font-size: medium;">- 50 g de parmesan <br /></span><span style="font-size: medium;"><span>- 10 x 2 feuilles de basilic voir plus :)<br /></span></span><span style="font-size: medium;"><span>- 100 gr environ de chapelure<br /></span></span><span style="font-size: medium;"><span>- 1 boîte de tomates concassées<br /></span></span><span style="font-size: medium;"><span>- 500 ml de coulis de tomates <br /></span></span><span><span style="font-size: medium;">- 2 carottes<br /></span></span><span style="font-size: medium;"><span>- 1 oignon<br /></span></span><span style="font-size: medium;"><span>- 3 càs d’huile d’olive<br /></span></span><span style="font-size: medium;"><span>- 1 morceau de sucre (pour enlever l'acidité)</span></span></span></span></h1><p></p><div class="separator" style="background-color: white; clear: both; color: #636363; font-family: "Indie Flower"; font-size: 17.6px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QQAIdD8dWke_yfepv6Wi5sb2YFHmAsoeaC5xoUfH1Fzj4ArMskZqsKjmSlw9vJzSdRIw9mZ1ACrlGD2Wsi-QkcCXsN42fglf5sf_R1vi1RMetQ31kOEsioK8tg9xQ22xROPp89o7RfA/s1600/PREPA_SALE.png" style="clear: left; color: #4321ff; float: left; margin-bottom: 1em; margin-left: 1em; text-decoration-line: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QQAIdD8dWke_yfepv6Wi5sb2YFHmAsoeaC5xoUfH1Fzj4ArMskZqsKjmSlw9vJzSdRIw9mZ1ACrlGD2Wsi-QkcCXsN42fglf5sf_R1vi1RMetQ31kOEsioK8tg9xQ22xROPp89o7RfA/s1600/PREPA_SALE.png" style="background: transparent; border: 1px solid transparent; box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" /></a></div><p style="background-color: white; color: #990099; font-family: "Trebuchet MS", Verdana, sans-serif; line-height: 24px; margin-bottom: 10px; text-align: left;"><br style="color: #636363; font-family: "Indie Flower"; font-size: 17.6px;" /><br style="color: #636363; font-family: "Indie Flower"; font-size: 17.6px;" /><br style="color: #636363; font-family: "Indie Flower"; font-size: 17.6px;" /><br style="color: #636363; font-family: "Indie Flower"; font-size: 17.6px;" /><br style="color: #636363; font-family: "Indie Flower"; font-size: 17.6px;" /><br style="color: #636363; font-family: "Indie Flower"; font-size: 17.6px;" /></p><p style="background-color: white; line-height: 24px; margin-bottom: 10px; text-align: left;"><span style="color: #444444; font-family: inherit; font-size: medium;">Dans un saladier, déposer la viande, ajouter les œufs, les échalotes coupées finement et 1 gousse d’ail pressée, la chapelure, la moitié du basilic (on hésite pas sur le basilic c'est super bon !!), le parmesan, sel et poivre. Bien malaxer le tout et former des boulettes d’environ 35g.</span></p><p style="background-color: white; line-height: 24px; margin-bottom: 10px; text-align: left;"><span style="color: #444444; font-family: inherit; font-size: medium;">Dans une sauteuse, faire chauffer l’huile d’olive et faire revenir les boulettes sur toutes les faces. Ajouter l’oignon haché et laisser revenir légèrement. Ajouter les tomates concassées, le coulis de tomates, les 2 gousses d’ail pressées, le morceau de sucre, les épices, saler et poivrer. Couvrir et laisser mijoter à feu doux pendant environ 30 minutes. A mi-cuisson, enlever le couvercle et ajouter le basilic haché et laisser continuer de cuire à découvert. Ajouter une petite louche de cuisson du riz si vous les servez avec cet accompagnement. Servir avec du basilic frais ciselé et du parmesan fraîchement râpé.</span></p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil8IyV4BVxP_MGCC-2oPkdEUGQ-EFEKILP6Uu2lOXs8oAf3eq6HaeFcm9zHNLeCae6s2BcmcBUcxxgvy22G_T9EbEtKYmdYtXk82L0MPohpyOslqIiHxySZSKb_xb4-4SQwcUxv7M_IsA/s2048/DSC08009.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1363" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil8IyV4BVxP_MGCC-2oPkdEUGQ-EFEKILP6Uu2lOXs8oAf3eq6HaeFcm9zHNLeCae6s2BcmcBUcxxgvy22G_T9EbEtKYmdYtXk82L0MPohpyOslqIiHxySZSKb_xb4-4SQwcUxv7M_IsA/w400-h266/DSC08009.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCyUMjgp6aSc3ZFjrFLoPaFbph3DrH2N_QCeWd2rLGI7gmLfarjD84FtYSmckZd36Grxy0Pckgm2KetL9QvnEkTGURJbC7fPYL5qfzNBmQgHfSjIPgmmN3qh9l-cRpZn5aXZe1xsbWh4w/s2048/DSC08011.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1363" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCyUMjgp6aSc3ZFjrFLoPaFbph3DrH2N_QCeWd2rLGI7gmLfarjD84FtYSmckZd36Grxy0Pckgm2KetL9QvnEkTGURJbC7fPYL5qfzNBmQgHfSjIPgmmN3qh9l-cRpZn5aXZe1xsbWh4w/w426-h640/DSC08011.JPG" width="426" /></a></div><br /> <p></p>Afternoon Teahttp://www.blogger.com/profile/07710139961486183378noreply@blogger.com2tag:blogger.com,1999:blog-2297997127526764325.post-37120297362294736552021-06-09T17:50:00.004+02:002021-06-09T17:50:58.409+02:00Le brownie triple chocolat ... le meilleur de l'univers <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfpMV3h2UYgJ3UfA1jUtQrj6tc3g5B0wBgghAJfLcRSG3i_aoq9iDoT06Bb8hW-cdSMrt8-rCoHADil3uxb4mNxsyR4Bz-cQp6bz-Gl0pEHxklOKiquegfmH8pVGa9kMXbYihPEN52yI/s2048/DSC02872.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1363" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfpMV3h2UYgJ3UfA1jUtQrj6tc3g5B0wBgghAJfLcRSG3i_aoq9iDoT06Bb8hW-cdSMrt8-rCoHADil3uxb4mNxsyR4Bz-cQp6bz-Gl0pEHxklOKiquegfmH8pVGa9kMXbYihPEN52yI/w400-h266/DSC02872.JPG" width="400" /></a></div><p></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: inherit; text-align: left;"><span style="font-size: medium;">Non non, tu ne rêves pas ;) il s'agit bien d'un</span><b><span style="color: #e69138; font-size: large;"> brownie</span></b><span style="font-size: medium;"> mais pas n'importe lequel. Un brownie </span><span style="color: #ffe599; font-size: large;"><b>triple chocolat</b></span><span style="font-size: medium;">, avec une couche de </span><span style="color: #93c47d; font-size: large;"><b>noix hachées grillées</b></span><span style="font-size: medium;"> enrobée de </span><span style="color: #ea9999; font-size: large;"><b>dulce de leche</b></span><span style="font-size: medium;">, puis surmonté d'un mélange de gâteau au </span><span style="color: #d5a6bd; font-size: large;"><b>fromage frais</b></span><span style="font-size: medium;"> et cuit nouveau. </span></span><span style="font-family: inherit; font-size: medium; text-align: left;">C'est juste une tuerie intergalactique :) ...</span><span style="font-family: inherit; font-size: large; text-align: left;"> </span></div><div style="text-align: justify;"><span><span style="font-family: inherit; font-size: medium;">Bon, il est certain que si tu luttes pour rentrer dans ton nouveau bikini ... il faudra passer ton chemin.</span></span></div><div style="text-align: justify;"><br /></div></blockquote><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGQs9jq__KKZilz3U3VuV_87-juB3m3kb3SIn8hWrx81333agj5gqGU3N7vP6PQcn2TxnLBEib9IbLXE7YXqV7YMXvcgeu72TBjbTSRXbpYeqc5n2LL_01LxuoYz6LSd63ay4XLJZSobU/s2048/DSC02902.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1363" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGQs9jq__KKZilz3U3VuV_87-juB3m3kb3SIn8hWrx81333agj5gqGU3N7vP6PQcn2TxnLBEib9IbLXE7YXqV7YMXvcgeu72TBjbTSRXbpYeqc5n2LL_01LxuoYz6LSd63ay4XLJZSobU/w400-h266/DSC02902.JPG" width="400" /></a><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="clear: left; float: left; font-size: large; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="77" data-original-width="535" height="58" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuAt05iHvjm6FRpUVV7cT9eGFe6Yis3vwHdZqEla7IPRrb7blan_zny_LZxXlSKvLpgRy_hU2njojASvrvBorTdeuRlYsslegeHtfZNyM7x0ZJoZF0yPdLJwrOwNYlznywnjNB6hiMLRw/w400-h58/INGREDIENTS.png" width="400" /></span></div><br /><div class="separator" style="clear: both; text-align: center;"><ul style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px; text-align: left;"><p class="MsoNormal" style="line-height: normal; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><b><span style="font-family: inherit, serif; font-size: 13.5pt;">Pour la base de brownie
:</span></b><b><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></b></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 9.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: inherit, serif; font-size: 13.5pt;">250 g de beurre non salé, ramolli</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 9.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: inherit, serif; font-size: 13.5pt;">250g de chocolat noir</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 9.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: inherit, serif; font-size: 13.5pt;">4 œufs moyens</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 9.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: inherit, serif; font-size: 13.5pt;">280 g de sucre brun </span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 9.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: inherit, serif; font-size: 13.5pt;">1 cuillère à café de café instantané
mélangé à 2 cuillères à café d'eau chaude</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 9.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: inherit, serif; font-size: 13.5pt;">120 g de farine </span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 9.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: inherit, serif; font-size: 13.5pt;">30g de cacao </span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 9.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: inherit, serif; font-size: 13.5pt;">½ cuillère à café de sel</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 9.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: inherit, serif; font-size: 13.5pt;">1 cuillère à café de farine</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 9.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: inherit, serif; font-size: 13.5pt;">150g de pépites de chocolat noir</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><b><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"> </span></b></p>
<p class="MsoNormal" style="line-height: normal; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><b><span style="font-family: inherit, serif; font-size: 13.5pt;">Pour le centre noisette
:</span></b><b><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></b></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 9.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: inherit, serif; font-size: 13.5pt;">1 pot de 450g de dulce de leche</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 9.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: inherit, serif; font-size: 13.5pt;">200g de noix mélangées ou de noisettes
hachées</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 9.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: inherit, serif; font-size: 13.5pt;">½ cuillère à café de sel</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><b><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"> </span></b></p>
<p class="MsoNormal" style="line-height: normal; margin: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><b><span style="font-family: inherit, serif; font-size: 13.5pt;">Pour le haut :</span></b><b><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></b></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 9.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: inherit, serif; font-size: 13.5pt;">300 g de fromage frais entier</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 9.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: inherit, serif; font-size: 13.5pt;">100g de sucre en poudre</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 9.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: inherit, serif; font-size: 13.5pt;">2 œufs moyens</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 9.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: inherit, serif; font-size: 13.5pt;">1 cuillère à café d'extrait d'amande</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 9.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: inherit, serif; font-size: 13.5pt;">Zeste de 1 orange</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 9.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-indent: -18.0pt;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: inherit, serif; font-size: 13.5pt;">1 cuillère à soupe de farine nature</span><span style="font-family: "Times New Roman", serif; font-size: 13.5pt;"><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-left: 0cm; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-indent: -18.0pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiENziJQI1397X1VhJga6tmMQc9Gj8lKj5enwnXg13Kk8As2YNlJuwIiW1ilUW005LFAjyZhW8OmUijabuv6WcXOktQMqDMf9e-ZqJr99L3UKxLmXzvyb7Pes4o_2DMUcl5Y8shRQuGvoU/s2048/DSC02849+copie.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1363" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiENziJQI1397X1VhJga6tmMQc9Gj8lKj5enwnXg13Kk8As2YNlJuwIiW1ilUW005LFAjyZhW8OmUijabuv6WcXOktQMqDMf9e-ZqJr99L3UKxLmXzvyb7Pes4o_2DMUcl5Y8shRQuGvoU/s320/DSC02849+copie.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGWygC7_oLHVgKKPDZsrNza1nJjKJxPjFmudGWmr4pmSJ7qY_aNlOYJ5smXyCKpVgjazEysyir5FcBigDvNSO7vD7Ug_Me-a726_YOvjFyWUdxyDvkEoxJpxIrMKNv31_b9PTMq8StNIo/s2048/DSC02853.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1363" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGWygC7_oLHVgKKPDZsrNza1nJjKJxPjFmudGWmr4pmSJ7qY_aNlOYJ5smXyCKpVgjazEysyir5FcBigDvNSO7vD7Ug_Me-a726_YOvjFyWUdxyDvkEoxJpxIrMKNv31_b9PTMq8StNIo/s320/DSC02853.jpg" /></a></p></ul></div></div><br /></div></div></div><span style="font-family: inherit; font-size: medium;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span>Mettre le beurre et le chocolat dans une petite casserole et faire
fondre doucement en remuant de temps en temps jusqu'à ce que le mélange soit
liquide. Réserver au frais.<br /> <br /></span><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><p style="clear: both; text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;"><span style="text-align: left;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><span style="text-align: left;">Tapisser le fond et les côtés d'un moule à brownie de 20 x 30 x 5
cm de papier sulfurisé de manière à ce qu'il dépasse de 1 cm du haut du moule,
et graisser légèrement. Préchauffer le four à 180°C.</span></span><span style="font-family: inherit; text-align: left;"> </span></span></p></div></div><div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: justify;"><span style="font-family: inherit; font-size: medium;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span>Ajouter les œufs, le sucre et le café refroidi dans un grand bol à
mélanger et fouetter jusqu'à ce que le mélange soit léger, épais et mousseux. Cela
devrait prendre 5 minutes avec un fouet électrique.</span></div><span style="font-family: inherit; font-size: medium;"><span style="text-align: left;"><div style="text-align: justify;"> </div></span><span style="text-align: left;"><div style="text-align: justify;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span>Verser le chocolat fondu refroidi et fouetter jusqu'à ce que le
mélange n'ait plus de traces. Ajoutez ensuite la farine tamisée, le cacao
et le sel et mélangez jusqu'à l'obtention d'une pâte brillante.</div></span><span style="text-align: left;"><div style="text-align: justify;"> </div></span><span style="text-align: left;"><div style="text-align: justify;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span>Mélangez la cuillère à café de farine avec les pépites de chocolat
dans un bol avant de les mélanger à la pâte jusqu'à ce qu'elles soient bien
dispersées – cette astuce les empêchera de couler au fond lorsque vous faites
cuire les brownies.</div></span><span style="text-align: left;"><div style="text-align: justify;"> </div></span><span style="text-align: left;"><div style="text-align: justify;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span>Verser le mélange dans le moule préparé et égaliser le dessus. Cuire
au four pendant 25 minutes.</div><div style="text-align: justify;"><br /></div></span><span style="text-align: left;"><div style="text-align: justify;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span>Pendant la cuisson, faites griller les noix dans une grande poêle
antiadhésive en remuant jusqu'à ce qu'elles soient bien dorées. Mettez le
dulce de leche dans un bol avec les noix grillées et le sel, mélangez et
réservez.</div><div style="text-align: justify;"><br /></div></span><span style="text-align: left;"><div style="text-align: justify;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span>Dès que les brownies sont cuits, sortez-les du four et laissez-les
refroidir complètement dans le moule. Dès qu'ils ont refroidi, étalez le
mélange de noix collantes sur le dessus et placez le tout au congélateur
pendant 30 minutes.</div></span><span style="text-align: left;"><div style="text-align: justify;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX5GqyGVw0YdEWSD1FkjCC3k58rZDBo63tCII682t4rXLwfPOENg3vdhoPVSZaPe8R95Y9IC3ptir3RoS4NREO8qbnu2GX8dKkL-Gz3MFwQwRCgObWEix4jVn9UhvqVWC4hnwQH9v46jE/s2048/DSC02813+-+Copie.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1363" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX5GqyGVw0YdEWSD1FkjCC3k58rZDBo63tCII682t4rXLwfPOENg3vdhoPVSZaPe8R95Y9IC3ptir3RoS4NREO8qbnu2GX8dKkL-Gz3MFwQwRCgObWEix4jVn9UhvqVWC4hnwQH9v46jE/s320/DSC02813+-+Copie.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLW5pkcv-oCAzvYuFYleZGxT5SsBkBlwyfIMPEMXDx7P8YOSZBGF2uI2QtO5jI2zYq4Co8CE-SA2DcJexES6qrQ7ERGR5jyH8mR1izu2H0fts0te7tOCqmORa8BtMz_HuIH7h8QOV2eOI/s2048/DSC02817+-+Copie.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1363" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLW5pkcv-oCAzvYuFYleZGxT5SsBkBlwyfIMPEMXDx7P8YOSZBGF2uI2QtO5jI2zYq4Co8CE-SA2DcJexES6qrQ7ERGR5jyH8mR1izu2H0fts0te7tOCqmORa8BtMz_HuIH7h8QOV2eOI/s320/DSC02817+-+Copie.JPG" /></a></div></span></span><span style="font-family: inherit; font-size: medium;"><span style="text-align: left;"><div style="text-align: justify;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span>Ajuster le four à 170°C. Préparez
le dessus du gâteau au fromage en mélangeant très bien le fromage à la crème,
le sucre, l'œuf, l'extrait d'amande, le zeste d'orange et la farine.</div></span><span style="text-align: left;"><div style="text-align: justify;"> </div></span><span style="text-align: left;"><div style="text-align: justify;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span>Versez et étalez en une couche uniforme sur le mélange de noix et
mettez au four pendant 30 minutes. Dès que le cheesecake est pris au
centre, laisser refroidir totalement et laisser au réfrigérateur toute une
nuit.</div></span><span style="text-align: left;"><div style="text-align: justify;"> </div></span><span style="text-align: left;"><div style="text-align: justify;">·<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span>L'attente en vaudra la peine ! Saupoudrer de cacao, démouler
et couper en carrés. Manger manger manger!</div></span></span><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXvuck5XGLavXDLqZppQ-use5x6lrJxH5t3SWa8xYDl3RIPC1izx3FrAcoe-q-n3tn_Id_MDjYiLDr6JQMfFgrLvJqcV682opfEJXtnfnyoJT5uwlGKqcX54qY24NjF8qakH4sqb03kqY/s2048/DSC02875.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1363" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXvuck5XGLavXDLqZppQ-use5x6lrJxH5t3SWa8xYDl3RIPC1izx3FrAcoe-q-n3tn_Id_MDjYiLDr6JQMfFgrLvJqcV682opfEJXtnfnyoJT5uwlGKqcX54qY24NjF8qakH4sqb03kqY/s320/DSC02875.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgblH1n40GWkYtzg_vUmyOnD5DmjAWbo3RzTyICVpx76xa0kqjSb2VKvFiPkRDCiOu-eLQq6KYIp1Y_jLKxo44SfQ24uoxyR-RJDfLVFfKaefU6_AenSIS5b315K1juhce-vFQcIwtb0RQ/s2048/DSC02833.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1363" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgblH1n40GWkYtzg_vUmyOnD5DmjAWbo3RzTyICVpx76xa0kqjSb2VKvFiPkRDCiOu-eLQq6KYIp1Y_jLKxo44SfQ24uoxyR-RJDfLVFfKaefU6_AenSIS5b315K1juhce-vFQcIwtb0RQ/s320/DSC02833.jpg" /></a></div></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDDXaANKT752g4ZftYacqVFqxbQ7MyzTvkMEBFMu_chpaXJPljW_OJURnBKgCQt7lTs9pOl9GeelASlKuUbRyFeNXCZgutDTICL5zmIB2ZvnqUXSiZdwmZN5GMklwwZPXU3d1aKSjlZ8w/s2048/DSC02896.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1363" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDDXaANKT752g4ZftYacqVFqxbQ7MyzTvkMEBFMu_chpaXJPljW_OJURnBKgCQt7lTs9pOl9GeelASlKuUbRyFeNXCZgutDTICL5zmIB2ZvnqUXSiZdwmZN5GMklwwZPXU3d1aKSjlZ8w/s320/DSC02896.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXO9HfhGtR3i7BfpwAQGuA9j3Xq_ptYBM4rnPEWmbi7fgVbgBSWPKBme9daDV_0XbQ4fAJhAKOeL1TE3Xvr5gUHnnRWvfqei6cseXpb4CvBxz1xaQUfJy8SowRtTtuq9QQDswOMx3WnHs/s2048/DSC02878.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1363" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXO9HfhGtR3i7BfpwAQGuA9j3Xq_ptYBM4rnPEWmbi7fgVbgBSWPKBme9daDV_0XbQ4fAJhAKOeL1TE3Xvr5gUHnnRWvfqei6cseXpb4CvBxz1xaQUfJy8SowRtTtuq9QQDswOMx3WnHs/s320/DSC02878.JPG" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWFLTUcTgVnk2Mpw4i2eV5DXi9AMwOWW8WoDkcGYHuWK-wV9v2TZjSUQolvTX321Xt_fhyphenhyphenQYcdgsdWX4-ONEVOG8oKY3vlDsy8qQFJDKE3FcR0beJmsmF8FseA1ee70_0k6e78MPlf5bk/s2048/DSC02881.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1363" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWFLTUcTgVnk2Mpw4i2eV5DXi9AMwOWW8WoDkcGYHuWK-wV9v2TZjSUQolvTX321Xt_fhyphenhyphenQYcdgsdWX4-ONEVOG8oKY3vlDsy8qQFJDKE3FcR0beJmsmF8FseA1ee70_0k6e78MPlf5bk/w426-h640/DSC02881.JPG" width="426" /></a></div><br /><p></p></div><div><span style="font-family: inherit;"><span>J'ai découvert cette pépite sur le site de </span><span face=""DM Sans", sans-serif" style="background-color: #c9d7f1;">Nadiya.</span></span></div>Afternoon Teahttp://www.blogger.com/profile/07710139961486183378noreply@blogger.com2tag:blogger.com,1999:blog-2297997127526764325.post-81518190669170773472021-04-03T09:48:00.000+02:002021-04-03T09:48:27.874+02:00Terrine aux 2 poissons<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm1g3-1tcpA1y_NEYRRCRSxNXv5A8ErpijjSRCPpvddYA9cTK2WMfer870pj41BCO1VH65gIofdsUx47b5ibBxMCFbG_3SauEqF_ehZXKnt9-1kcUMgMrK-d4o_fjVtlKC3zlJEu84jATA/s1600/DSC01710_R.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm1g3-1tcpA1y_NEYRRCRSxNXv5A8ErpijjSRCPpvddYA9cTK2WMfer870pj41BCO1VH65gIofdsUx47b5ibBxMCFbG_3SauEqF_ehZXKnt9-1kcUMgMrK-d4o_fjVtlKC3zlJEu84jATA/s400/DSC01710_R.jpg" width="400" /></a></div>
Plus les années passent et moins la viande m'attire. Et puis il faut dire qu'avec un loulou qui adore le <span style="color: #f6b26b; font-size: x-large;"><b><i>poisson</i></b></span>, j'en cuisine plus souvent. J'ai trouvé cette recette chez ma copine Béa du superbe blog <a href="https://cuisineenfolie.com/category/terrines/">Cuisine en Folie</a>. Une<span style="color: #76a5af; font-size: x-large;"><b><i> terrine</i></b></span> aux deux poissons. Dire que pendant des années, j'ai mangé de la mauvaise terrine industrielle, et bien ça, c’était avant ;) car cette recette est <span style="color: #c27ba0; font-size: x-large;"><b><i>délicieuse</i></b></span> et <span style="color: #b6d7a8; font-size: x-large;"><b><i>ultra facile</i></b></span> à faire.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2moXcUzrevypDqH0uNTNUc-wc1tF979shk1gT0AhIMoYh61irhiOk7YdgDXdCZaEHTXgmVIMPX7NHrl7F8Q7BCRCG-8pyiscIFn-yDdZ8bUV7uTwMMBW0AwBsg9gAMmyyEbwoUjihUEdq/s1600/INGREDIENTS.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2moXcUzrevypDqH0uNTNUc-wc1tF979shk1gT0AhIMoYh61irhiOk7YdgDXdCZaEHTXgmVIMPX7NHrl7F8Q7BCRCG-8pyiscIFn-yDdZ8bUV7uTwMMBW0AwBsg9gAMmyyEbwoUjihUEdq/s1600/INGREDIENTS.png" /></a><br />
Ingrédients terrine blanche :<br />
. 500 gr de poisson blanc type cabillaud<br />
. 3 biscottes<br />
. 3 oeufs<br />
.15 cl de crème<br />
. sel au piment d’Espelette, poivre<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6RGeLV2lqOVriroSwq3x_F7GEdYADUF3hydot7dNQvHIOZ9DHfb82WSOt09jMuUDTfwDjNrCPKaRTrWnbgB1bhI81sljMMvkWmFAtAxks9by4yqUosWh50Go-51RFWWm3ZK44-G1finx/s1600/PREPA_SALE.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6RGeLV2lqOVriroSwq3x_F7GEdYADUF3hydot7dNQvHIOZ9DHfb82WSOt09jMuUDTfwDjNrCPKaRTrWnbgB1bhI81sljMMvkWmFAtAxks9by4yqUosWh50Go-51RFWWm3ZK44-G1finx/s1600/PREPA_SALE.png" /></a><br />
1. Placer tous les ingrédients dans le bol du robot, et mixer mais pas complètement de sorte à conserver une certaine texture.<br />
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2. Placer une feuille de papier sulfurisé dans un moule à cake (merci à mon p'tit mari pour son aide ;).<br />
Verser la moitié de la préparation dans le moule.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2moXcUzrevypDqH0uNTNUc-wc1tF979shk1gT0AhIMoYh61irhiOk7YdgDXdCZaEHTXgmVIMPX7NHrl7F8Q7BCRCG-8pyiscIFn-yDdZ8bUV7uTwMMBW0AwBsg9gAMmyyEbwoUjihUEdq/s1600/INGREDIENTS.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2moXcUzrevypDqH0uNTNUc-wc1tF979shk1gT0AhIMoYh61irhiOk7YdgDXdCZaEHTXgmVIMPX7NHrl7F8Q7BCRCG-8pyiscIFn-yDdZ8bUV7uTwMMBW0AwBsg9gAMmyyEbwoUjihUEdq/s1600/INGREDIENTS.png" /></a><br />
Ingrédients terrine de saumon :<br />
. 400 gr de saumon<br />
. 3 biscottes<br />
. 2 oeufs<br />
.12 cl de crème<br />
. sel, poivre<br />
. 1/2 petit bouquet d'aneth<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6RGeLV2lqOVriroSwq3x_F7GEdYADUF3hydot7dNQvHIOZ9DHfb82WSOt09jMuUDTfwDjNrCPKaRTrWnbgB1bhI81sljMMvkWmFAtAxks9by4yqUosWh50Go-51RFWWm3ZK44-G1finx/s1600/PREPA_SALE.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6RGeLV2lqOVriroSwq3x_F7GEdYADUF3hydot7dNQvHIOZ9DHfb82WSOt09jMuUDTfwDjNrCPKaRTrWnbgB1bhI81sljMMvkWmFAtAxks9by4yqUosWh50Go-51RFWWm3ZK44-G1finx/s1600/PREPA_SALE.png" /></a><br />
1. Hacher<b> finement</b> l'aneth et couvrir généreusement le poisson d'herbe.<br />
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2. Préparer la terrine au saumon selon le même principe que celle au poisson blanc.<br />
<br />
3. Couvrir également généreusement d'aneth, puis verser le reste de préparation au poisson blanc. Préchauffer le four à 180°C. Couvrir le terrine de papier aluminium. Enfourner au bain-marie pendant 50 mn.</div>
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4. Laisser refroidir sur le plan de travail puis placer une nuit au réfrigérateur.<br />
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Afternoon Teahttp://www.blogger.com/profile/07710139961486183378noreply@blogger.com40tag:blogger.com,1999:blog-2297997127526764325.post-64030603291992080622021-03-31T08:24:00.000+02:002021-03-31T08:24:24.166+02:00Carrés aux fruits secs et au deux chocolats<div class="separator" style="clear: both; text-align: center;">
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Envie d'une <span style="color: #d5a6bd; font-size: x-large;"><b><i>gourmandise à offrir </i></b></span>ou juste pour accompagner votre café ... j'ai la recette qu'il vous faut. Ces petites bouchées aux <span style="color: #f9cb9c; font-size: x-large;"><b><i>fruits secs</i></b></span> et au 2 chocolats sont à <b><i><span style="color: #76a5af; font-size: x-large;">tomber à la renverse</span></i></b>. Elles sont croustillantes et addictives ;) et cerise sur le gâteau, elles ne nécessitent aucune cuisson !! J'ai trouvé cette petite merveille sur le blog <a href="http://www.amourdecuisine.fr/article-carres-aux-noix-mixtes-et-aux-2-chocolats.html">Amour de cuisine</a><br />
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. 400 g de noix mélangées (<a href="http://angele-confiserie.fr/AMANDES-vrac-500-g">amandes bio de La Confiserie d'Angèle</a>, noix de pécan, noix de cajou) <br />
. 100 ml de miel<a href="https://www.famillemary.fr/miel-de-lavande.html"> Famille Mary</a><br />
. 150 g de chocolat noir<br />
. 150 g de chocolat blanc<br />
. 2 cs graines de sésame dorées pour la décoration<br />
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1. Mettez le mélange des noix dans un hachoir de cuisine et les broyer grossièrement puis transférez le mélange dans un bol.<br />
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2. Mélangez avec une spatule ou cuillère en bois les noix broyées et le miel (si le miel est pas assez liquide, faites le chauffer a feu doux dans une casserole).</div>
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3. Dans un moule rectangle de 30cm / 20cm ou bien un moule carré de 24 x 24 cm, placez un papier sulfurisé et versez le mélange.</div>
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4. Étalez uniformément sur toute la surface et aplatir avec le fond d'un verre ou avec votre main.<br />
Faites fondre 150 g de chocolat blanc dans un "Bain Marie"à feu trés doux. Lorsque le chocolat blanc est fondu, versez et répartir sur toute la surface.</div>
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5. Saupoudrez de graines de sésames. Mettez au réfrigérateur pendant 1 h et 30 minutes.</div>
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6. Retirez du réfrigérateur. Prenez un autre papier sulfurisé plus grand que le premier et tourner le moule sur le dessus de celui-ci. Faites fondre 150 g de chocolat noir dans un "Bain Marie".<br />
Lorsque le chocolat noir est fondu, versez le sur toute la surface (maintenant vous avez deux côtés avec du chocolat).</div>
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7. Saupoudrez de graines de sésame. Réfrigérez pendant 1 h et 30 minutes.<br />
Retirez du réfrigérateur et coupez des carrés de la taille que vous souhaitez.<br />
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Afternoon Teahttp://www.blogger.com/profile/07710139961486183378noreply@blogger.com9tag:blogger.com,1999:blog-2297997127526764325.post-10095135528523927192021-03-27T07:32:00.000+01:002021-03-27T07:32:00.300+01:00Smoothie vitaminé orange, citron vert curcuma et gingembre<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw00sWxQhRDtgI1XzYpfdPu5PLhR7zjENaG2DQF0l6fzXnDnqvSOYnBMoZQHhTQdu7lsykt8dFEYYYIIYGAIi1dSogi5InCaBIwjgpZhs6u33mp_LkFlEdapjJXyjiHY2ycCHXWydMOZ0/s2048/DSC08019.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1363" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw00sWxQhRDtgI1XzYpfdPu5PLhR7zjENaG2DQF0l6fzXnDnqvSOYnBMoZQHhTQdu7lsykt8dFEYYYIIYGAIi1dSogi5InCaBIwjgpZhs6u33mp_LkFlEdapjJXyjiHY2ycCHXWydMOZ0/w400-h266/DSC08019.JPG" width="400" /></a></div><h2 style="box-sizing: inherit; margin: 0px 0px 10px; text-align: left;"><span style="font-family: georgia;"><span style="color: #666666; font-size: large; font-weight: 500;">Rien n´est plus délicieux qu´un </span><span style="color: #e06666; font-size: large;">jus maison</span><span style="color: #666666; font-size: large; font-weight: 500;">. Depuis que nous avons un </span><span style="color: #8e7cc3; font-size: large;">blender</span><span style="color: #666666; font-size: large; font-weight: 500;">, nous ne buvons quasiment plus de jus de fruits du commerce. Ils sont beaucoup trop sucrés et n'apportent presque aucune vitamine. Aujourd'hui, je vous propose un jus </span><span style="color: #cc0000; font-size: large;">vitaminé</span><span style="color: #666666; font-size: large; font-weight: 500;"> aux</span><span style="color: #93c47d; font-size: large;"> agrumes</span><span style="color: #666666; font-size: large; font-weight: 500;">, </span><span style="color: #f1c232; font-size: large;">gingembre</span><span style="color: #666666; font-size: large; font-weight: 500;"> et </span><span style="color: #e69138; font-size: large;">curcuma</span><span style="color: #666666; font-size: large; font-weight: 500;">.</span></span></h2><div><span style="font-family: georgia;"><span style="color: #666666; font-size: large; font-weight: 500;"><br /></span></span></div><h2 class="h3" style="box-sizing: inherit; margin: 0px 0px 10px;"><span style="background-color: white; color: #666666; font-family: georgia; font-size: medium;">Pour 3 grands verres </span></h2><div class="recipe-list--ingredients" style="box-sizing: inherit; list-style: circle;"><ul itemprop="ingredients" style="box-sizing: inherit; padding-left: 30px;"><li itemprop="recipeIngredient" style="box-sizing: inherit;"><span style="background-color: white; color: #666666; font-family: georgia; font-size: medium;">9 grosses oranges bio</span></li><li itemprop="recipeIngredient" style="box-sizing: inherit;"><span style="background-color: white; color: #666666; font-family: georgia; font-size: medium;">1/2 citron vert bio</span></li><li itemprop="recipeIngredient" style="box-sizing: inherit;"><span style="background-color: white; color: #666666; font-family: georgia; font-size: medium;">2 cm de curcuma frais (on en trouve chez Grand Frais)</span></li><li itemprop="recipeIngredient" style="box-sizing: inherit;"><span style="background-color: white; color: #666666; font-family: georgia; font-size: medium;">2 cm de gingembre frais</span></li><li itemprop="recipeIngredient" style="box-sizing: inherit;"><span style="background-color: white; color: #666666; font-family: georgia; font-size: medium;">des glaçons</span></li></ul></div><ol itemprop="recipeInstructions" style="box-sizing: inherit; padding-left: 30px;"><li style="box-sizing: inherit;"><span style="background-color: white; color: #666666; font-family: georgia; font-size: medium;">Pressez les agrumes en gardant la pulpe que vous ajouterez dans votre blender (et oui, rien ne se perd)</span></li><li style="box-sizing: inherit;"><span style="background-color: white; color: #666666; font-family: georgia; font-size: medium;">Ajoutez le gingembre pelé ainsi que le curcuma puis les glaçons</span></li><li style="box-sizing: inherit;"><span style="background-color: white; color: #666666; font-family: georgia; font-size: medium;">Démarrer l'appareil, puis augmenter la vitesse jusqu'au maximum.</span></li><li style="box-sizing: inherit;"><span style="background-color: white; color: #666666; font-family: georgia; font-size: medium;">Mélanger pendant 1 minute ou jusqu'à obtention de la consistance désirée.</span></li></ol><div><span style="background-color: white; color: #666666; font-family: georgia; font-size: medium;">A votre santé :)</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW9YV_UbsSSGHjNs5Vr0p_SflOz_7xLAA5u9_YRNKafluWmcLcKqrbzJ9VNXBuYRS4opILZxoYF9cw_U5KBVoGqzgIDPGdU79CF_gU4jLEw69caHvQoRWs9HJ5xEsCJ7BpLL2McEs_960/s2048/DSC08021.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1363" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW9YV_UbsSSGHjNs5Vr0p_SflOz_7xLAA5u9_YRNKafluWmcLcKqrbzJ9VNXBuYRS4opILZxoYF9cw_U5KBVoGqzgIDPGdU79CF_gU4jLEw69caHvQoRWs9HJ5xEsCJ7BpLL2McEs_960/w426-h640/DSC08021.JPG" width="426" /></a></div><p></p>Afternoon Teahttp://www.blogger.com/profile/07710139961486183378noreply@blogger.com2tag:blogger.com,1999:blog-2297997127526764325.post-83348038151311901182021-03-24T11:17:00.000+01:002021-03-24T11:18:09.843+01:00Pâques # Dôme en chocolat et poires caramélisées au vieux rhum<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYVRvgINW4OglnMx0FMLE1PT5SxtHSQn7WmaCbzgeAIYegRr9M72DaV1PY3D_KrChXzl-JYx7zPpBTtDrffxJMNacaplxIuerCvWSOmo_lRLVSGY2lsyx-TF8zj-mKpte99np0hyQBlEFY/s1600/DSC04307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYVRvgINW4OglnMx0FMLE1PT5SxtHSQn7WmaCbzgeAIYegRr9M72DaV1PY3D_KrChXzl-JYx7zPpBTtDrffxJMNacaplxIuerCvWSOmo_lRLVSGY2lsyx-TF8zj-mKpte99np0hyQBlEFY/s400/DSC04307.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTfSszJrsqhcBenuYATL47Gku2MNe3b64IBaWxMZfYRxZ-yLZbCDpMpHgJ-anofvfIPHFc33i5m6ML7uP4SjczIeEKSzw2Uyk07MmYYMo0bHcuSmcSCjW6giplAHo92bN_Nys0KDY0eFfC/s1600/INGREDIENTS.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div>
Pour <span style="color: #93c47d; font-size: x-large;"><b><i>Pâques</i></b></span>, je vous propose des <span style="color: #e06666; font-size: x-large;"><b><i>dômes</i></b></span> au <span style="color: #660000; font-size: x-large;"><b><i>chocolat</i></b></span> et à la <span style="color: #f1c232; font-size: x-large;"><i><b>poire caramélisée</b></i></span> dans du <span style="color: #45818e; font-size: x-large;"><b><i>vieux rhum</i></b></span>. Et pas n'importe quel rhum ... du <a href="http://www.lacompagniedurhum.com/montebello-rhum-tres-vieux-6-ans-70cl-42-montebello,fr,4,G_MONT_10.cfm">Montebello</a> de 6 ans d'âge. Bon, les puristes crieront au sacrilège .... mais que c'est bon. Avant, le rhum je le mettais uniquement dans mon mojito .... mais grâce à Marika de <a href="http://www.lacompagniedurhum.com/index.cfm"><span style="color: #e69138; font-size: x-large;"><b><i>la Compagnie du Rhum</i></b></span></a>, je découvre des associations absolument superbes.<br />
Vous pouvez déguster ce dessert tel quel ou en version glacée ...<br />
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Amis gourmands .... à vos fourchettes et <b><i><span style="color: #741b47; font-size: x-large;">Joyeuses Pâques</span></i></b> à tous. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTfSszJrsqhcBenuYATL47Gku2MNe3b64IBaWxMZfYRxZ-yLZbCDpMpHgJ-anofvfIPHFc33i5m6ML7uP4SjczIeEKSzw2Uyk07MmYYMo0bHcuSmcSCjW6giplAHo92bN_Nys0KDY0eFfC/s1600/INGREDIENTS.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTfSszJrsqhcBenuYATL47Gku2MNe3b64IBaWxMZfYRxZ-yLZbCDpMpHgJ-anofvfIPHFc33i5m6ML7uP4SjczIeEKSzw2Uyk07MmYYMo0bHcuSmcSCjW6giplAHo92bN_Nys0KDY0eFfC/s1600/INGREDIENTS.png" /></a><br />
Pour 4 personnes<br />
. 2 poires<br />
. 20cl de crème liquide entière froide<br />
. 3 cuillères à soupe de sucre<br />
. 1 feuilles et demie de gélatine<br />
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. 12 pistoles de chocolat noir (ou 12 carrés)</div>
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. 2 bouchon de rhum Montebello de la Compagnie du Rhum</div>
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. 1 paquet de biscuits sablés pur beurre</div>
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. Calisson du<a href="http://www.calisson.com/"> Roy René</a> (pour la déco et les gourmands )</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0R7qkeZd5P9c5DFsKLGixZqD40ekoRJmCLy9nBKT3gkvp1PsaFg5J0WuDMTbIxP4jHIHiZKlsBV_ZnyrgSM7vVUnBsKHpJuAx1AvhkiomOBujBY1_J0NDq8D2DNnTDo0AcM_EchYp3Q2t/s1600/DSC04314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0R7qkeZd5P9c5DFsKLGixZqD40ekoRJmCLy9nBKT3gkvp1PsaFg5J0WuDMTbIxP4jHIHiZKlsBV_ZnyrgSM7vVUnBsKHpJuAx1AvhkiomOBujBY1_J0NDq8D2DNnTDo0AcM_EchYp3Q2t/s320/DSC04314.JPG" width="213" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq8ezW-dJDHNJxjRSQ2sjxGyQa-csvEg_WgfgHef_yu9KyWOr6BUPfXSf7NYRsE_mC4t04YCeIB5TYqQA9hie8jz5hJNEuNZJlG6jLq062Cubjhyphenhyphen613gT8gbxUVU_fjd8Z0N6SYXThMZpQ/s1600/DSC04321.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq8ezW-dJDHNJxjRSQ2sjxGyQa-csvEg_WgfgHef_yu9KyWOr6BUPfXSf7NYRsE_mC4t04YCeIB5TYqQA9hie8jz5hJNEuNZJlG6jLq062Cubjhyphenhyphen613gT8gbxUVU_fjd8Z0N6SYXThMZpQ/s320/DSC04321.JPG" width="213" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5QpXNvUvVJ21Ynde4yBNv7M4-dONYLypfOtoTohsV6Bgcf7GdsM2nxlbVfN5bMGyo34vRhpfllF-gw0X5U-Zgy4p4SK51nZzUf004dmRM7FcoCxDRLPa4PybLwR9Xrveq5Vhqr2A4TfMP/s1600/PREPA_SUCRE.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5QpXNvUvVJ21Ynde4yBNv7M4-dONYLypfOtoTohsV6Bgcf7GdsM2nxlbVfN5bMGyo34vRhpfllF-gw0X5U-Zgy4p4SK51nZzUf004dmRM7FcoCxDRLPa4PybLwR9Xrveq5Vhqr2A4TfMP/s1600/PREPA_SUCRE.png" /></a><br />
1. Pour réaliser les coques en chocolat c'est très simple, il vous suffit de faire fondre a feu très doux votre chocolat. Avec un pinceau étalez uniformement le chocolat dans les dômes. Laissez le prendre et renouvellez l'opération 3 fois puis réservez au congélateur.<br />
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2. Réalisez ensuite une chantilly en battant la crème liquide bien froide avec le sucre (elle doit être bien ferme puis réservez là au frigo.<br />
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3. Coupez votre poire en petits cubes et faites la compoter 15 minutes avec le rhum jusqu'a ce que les poires caramélisent. Faites ramollir dans un bol d’eau froide les feuilles de gélatine au moins 5 minutes . Ajoutez à la compoté de poires la gélatine ramollie et bien essorée. Retirez votre casserole du feu, mélangez bien afin que la gélatine se dilue correctement puis incorporez délicatement la chantilly à la préparation.</div>
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4. Sortez les coques en chocolat du congélateur, garnissez les de mousse poire puis remettez le tout au congélateur.<br />
Le lendemain ou 2 heures après, démouler délicatement chaque dôme, décorez avec un peu de chantilly et quelques calissons puis réservez au frigo jusqu’à ce que vos dômes soit totalement décongelés. Vous pouvez aussi les manger glacés .. moi j'adore ;)<br />
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Afternoon Teahttp://www.blogger.com/profile/07710139961486183378noreply@blogger.com10tag:blogger.com,1999:blog-2297997127526764325.post-53511056343848843982021-03-23T06:01:00.000+01:002021-03-23T06:01:35.122+01:00Médaillons de filet mignon de porc à l'orange et curcuma et sa polenta crémeuse<div class="separator" style="clear: both; text-align: center;">
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J'ai un faible pour les <span style="color: #f1c232; font-size: x-large;"><b><i>sauces</i></b></span> aux <b><i><span style="color: #e69138; font-size: x-large;">agrumes</span></i></b> et pour cette sauce-là je dirais que j'ai un gros faible .. elle est absolument délicieuse. Si comme moi vous avez envie d’apporter du pep’s à votre <span style="color: #76a5af; font-size: x-large;"><b><i>filet mignon</i></b></span> cette jolie association vous permettra de varier les plaisirs. Facile et rapide, l'essayer c'est l'adopter ;)<br />
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J'ai accompagné ma viande d'une <b><i><span style="color: #93c47d; font-size: x-large;">polenta crémeuse</span></i></b> ... c'était à tomber ! </div>
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. 1 gros filet mignon de porc<br />
. 250 g de polenta<br />
. 3 échalotes<br />
. 2 oranges<br />
. 20 cl de crème fraiche<br />
. 25 cl de fond de veau<br />
. 2 cs de miel<br />
. 1 bouillon cube de poule<br />
. 10 g de beurre<br />
. 1 cs d'huile d'olive<br />
. 1 cc de curcuma<br />
. sel et poivre<br />
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1. Découpez le filet mignon en médaillon d'une épaisseur de 4 cm. Épluchez les échalotes et émincez-les. Prélevez le zeste du quart d'une orange et émincez-le. Pressez les 2 oranges.<br />
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2. Faites fondre le beurre et l'huile dans une cocotte bien chaude. Salez, poivrez les médaillons et faites-les dorer dans la cocotte sur toutes les faces. Une fois les médaillons bien dorés, ajoutez le jus d’orange, le zeste émincé, le miel, le fond de veau et le curcuma. Baissez le feu et laissez mijoter 20 minutes à feu doux.<br />
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3. Faites bouillir 1 litre d'eau avec le bouillon cube. Ajoutez la polenta en pluie tout en remuant avec le fouet. Baissez le feu et continuez de fouetter pendant deux minutes jusqu’à ce que la polenta épaississe. Ajoutez la crème fraiche, prolongez la cuisson d'une minute puis retirez du feu, assaisonnez et réservez au chaud.<br />
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4. A la fin de la cuisson de la viande, si la sauce n'a pas assez réduit, enlevez les médaillons et augmentez le feu jusqu’à ce que la sauce s'épaississe.<br />
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Afternoon Teahttp://www.blogger.com/profile/07710139961486183378noreply@blogger.com22tag:blogger.com,1999:blog-2297997127526764325.post-61406986405513374422021-03-22T06:13:00.000+01:002021-03-22T06:13:21.592+01:00Chouquettes moelleuses de Cyril Lignac<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFCvaC5HzrD2KGWY893HPx9uhevHoFYA8RdhsqxQ08WWI30RyFlX1ZrVc9K0sjuhWkA810KFsEykmBOemxZk0B9z08UbmrMbKcyKbw3ffmkNKI_KomUKiLwVGdhJqjhEjeKfh6AlP-gic/s2048/DSC06942.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1363" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFCvaC5HzrD2KGWY893HPx9uhevHoFYA8RdhsqxQ08WWI30RyFlX1ZrVc9K0sjuhWkA810KFsEykmBOemxZk0B9z08UbmrMbKcyKbw3ffmkNKI_KomUKiLwVGdhJqjhEjeKfh6AlP-gic/w400-h266/DSC06942.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><span style="color: #666666;">Aujourd'hui, je vous propose des </span><span style="color: #ea9999;"><b>chouquette</b><b>s</b></span><span style="color: #666666;">. Une recette ultra facile et </span><span style="color: #93c47d;"><b>inratabl</b>e</span><span style="color: #666666;"> pour des chouquettes </span><b><span style="color: #76a5af;">légères comme un nuage</span></b><span style="color: #666666;">. Mon loulou vous dirait même .... les chouquettes c'est super chouette ;)</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #666666; font-family: georgia; font-size: medium;">Pour le tea time ou en accompagnement d'une p'tite salade de fruits, ces p'tites chouquettes se mangeront sans faim ;)</span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #666666;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmXlJZ8CghNXdhws1KbVwTYwjrygW1-iZxsXM1uuSbR9D_WV7PhoziIwjXdlvLLKsM-tZhCyoT91o4zvlUr-uWOPP1LRsSRh3ChOMB9MTzi5Hi8fJYSx6XV1kNs4saXPbKNXvF6hr4cuQ/s2048/DSC06957.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1363" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmXlJZ8CghNXdhws1KbVwTYwjrygW1-iZxsXM1uuSbR9D_WV7PhoziIwjXdlvLLKsM-tZhCyoT91o4zvlUr-uWOPP1LRsSRh3ChOMB9MTzi5Hi8fJYSx6XV1kNs4saXPbKNXvF6hr4cuQ/w400-h266/DSC06957.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #666666; font-family: georgia; font-size: medium;"><span style="background-color: white; text-align: left;">La réussite de cette recette repose sur le mélange des ingrédients et l'ordre dans lequel ils sont ajoutés. Suivez bien les instructions pour réussir à coup sûr </span>vos chouquettes<span style="background-color: white; text-align: left;"> </span><span style="background-color: white; text-align: left;">moelleuses et aériennes .</span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #666666; font-family: georgia; font-size: medium;"><span style="background-color: white; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI98HSKhDS5eudZCHocpNeEmZxPxTtKvfKj_aOoqcytcOatNkViHHt9U7H00XlGP25lmu48GCkVXAYe326yOMCXywG39fxFo7DmCpOqfxiyrLyZmRj4FPAQr4I2ZQHMptb7qcx3VTQw1Yz/s1600/INGREDIENTS.png" style="clear: left; color: #884a93; font-family: "Indie Flower"; font-size: 17.6px; margin-bottom: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI98HSKhDS5eudZCHocpNeEmZxPxTtKvfKj_aOoqcytcOatNkViHHt9U7H00XlGP25lmu48GCkVXAYe326yOMCXywG39fxFo7DmCpOqfxiyrLyZmRj4FPAQr4I2ZQHMptb7qcx3VTQw1Yz/s1600/INGREDIENTS.png" style="background: transparent; border: 1px solid transparent; box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" /></a></div></div></span></span></div><ul style="box-sizing: border-box; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="border: none; box-sizing: border-box; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><ul style="background-color: white; box-sizing: border-box;"><li style="box-sizing: border-box;"><span style="color: #666666; font-family: georgia; font-size: medium;">12,5 cl d'eau</span></li><li style="box-sizing: border-box;"><span style="color: #666666; font-family: georgia; font-size: medium;">12,5 cl de lait</span></li><li style="box-sizing: border-box;"><span style="color: #666666; font-family: georgia; font-size: medium;">125 g de beurre</span></li><li style="box-sizing: border-box;"><span style="color: #666666; font-family: georgia; font-size: medium;">1 pincée de sel</span></li><li style="box-sizing: border-box;"><span style="color: #666666; font-family: georgia; font-size: medium;">150 g de farine</span></li><li style="box-sizing: border-box;"><span style="color: #666666; font-family: georgia; font-size: medium;">4 œufs</span></li></ul><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1363" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBpiLOAxg6lhnFwpGkh0srmZrW2VWfjMCZUvyqe1ddZssughQBt7bzXPT0m1Wv5JuowtTPVy9M8NCxGv1rJzW8zisCzMp6ghH6EtIYuqEcqEfAC0pq32wp9wFbfwlbErZqRVWz8u3HmHM/w400-h266/DSC06929.JPG" width="400" /></span></div><p style="background-color: white; box-sizing: border-box; margin: 0px 0px 10px;"><span style="color: #666666; font-family: georgia; font-size: medium;"></span></p><div style="text-align: left;"><span style="color: #666666; font-family: georgia; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZPy2hy8nMJ8UA7fpgJEkxYVGrPcKDngszITGkOYhKRFZbWOV-9E5FdA7UHsdj_PJ0Jn35Ds_pWv50VFbQnfv-wNe7KU6zmqzqO0VcE-43xcMXmN-S-1j0QapVXuaCK5HeSViLVBGA1wt/s1600/PREPA_SUCRE.png" style="clear: left; color: #884a93; font-family: "Indie Flower"; font-size: 17.6px; margin-bottom: 1em; margin-right: 1em; text-align: center; text-decoration-line: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZPy2hy8nMJ8UA7fpgJEkxYVGrPcKDngszITGkOYhKRFZbWOV-9E5FdA7UHsdj_PJ0Jn35Ds_pWv50VFbQnfv-wNe7KU6zmqzqO0VcE-43xcMXmN-S-1j0QapVXuaCK5HeSViLVBGA1wt/s1600/PREPA_SUCRE.png" style="background: transparent; border: 1px solid transparent; box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" /></a></span></div><p></p><p style="background-color: white; box-sizing: border-box; margin: 0px 0px 10px;"><span style="color: #666666; font-family: georgia; font-size: medium;">1. Mélangez l'eau et le lait, ainsi que le beurre. Faites bouillir doucement en ajoutant la pincée de sel.</span></p><p style="background-color: white; box-sizing: border-box; margin: 0px 0px 10px;"><span style="color: #666666; font-family: georgia; font-size: medium;">2. Une fois le beurre fondu et la texture homogène, sortez la casserole du feu.</span></p><p style="background-color: white; box-sizing: border-box; margin: 0px 0px 10px;"><span style="color: #666666; font-family: georgia; font-size: medium;">3. Versez la farine en une fois dans le mélange. Remuez jusqu'à ce que l'amidon prenne.</span></p><p style="background-color: white; box-sizing: border-box; margin: 0px 0px 10px;"><span style="color: #666666; font-family: georgia; font-size: medium;">4. Remettez la casserole à cuire à feu doux et desséchez, c'est-à-dire, éliminez l'excédent d'eau dans la pâte.</span></p><p style="background-color: white; box-sizing: border-box; margin: 0px 0px 10px;"><span style="color: #666666; font-family: georgia; font-size: medium;">5. Mélangez bien jusqu'à obtenir une belle pâte élastique.</span></p><p style="background-color: white; box-sizing: border-box; margin: 0px 0px 10px;"><span style="color: #666666; font-family: georgia; font-size: medium;">6. Mettez ensuite la pâte dans le batteur si vous en avez un, sinon dans un saladier.</span></p><p style="background-color: white; box-sizing: border-box; margin: 0px 0px 10px;"><span style="color: #666666; font-family: georgia; font-size: medium;">7. Ajoutez les œufs l'un après l'autre et mélangez bien jusqu'à obtenir une pâte qui devient un ruban. Il peut y avoir un œuf de plus ou de moins, selon à quel point votre pâte a été desséchée.</span></p><div class="ads-core-placer" data-ads-core="{"device":"tablet,mobile","type":"Pave-Haut2"}" id="Pave-Haut2_605497d69935e" style="background-color: white; box-sizing: border-box; max-height: inherit; max-width: 100%; text-align: center;"></div><p style="background-color: white; box-sizing: border-box; margin: 0px 0px 10px;"><span style="color: #666666; font-family: georgia; font-size: medium;">8. Mettez votre pâte dans une poche à douille et faites vos petits choux que vous allez venir déposer sur une plaque recouverte de papier sulfurisé.</span></p><p style="background-color: white; box-sizing: border-box; margin: 0px 0px 10px;"><span style="color: #666666; font-family: georgia; font-size: medium;">9. Dorez vos chouquettes avec un jaune d'œuf, puis déposez un peu de gros sucre sur le dessus.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWud-yDLrg1GBxdxBAchgxpuYGQUbdB93ritNw_hI0Z-2WDFq5vfg5_AnEHPLJ57ftKrvp_c34sIwgDKlI6ltFLWlp8pVmRM2clmg_TG216OLBESHNr8aVRgntq0iZpoFxEsL6BM8Xfns/s2048/DSC06933.JPG" style="background-color: transparent; font-family: georgia; font-size: large; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1363" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWud-yDLrg1GBxdxBAchgxpuYGQUbdB93ritNw_hI0Z-2WDFq5vfg5_AnEHPLJ57ftKrvp_c34sIwgDKlI6ltFLWlp8pVmRM2clmg_TG216OLBESHNr8aVRgntq0iZpoFxEsL6BM8Xfns/s320/DSC06933.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEvDtbGbb1sM7T60V8AfHSRmBUP4LDii3Y1ZvEgSVZtHQ4FDWM_GM9LJyxLVqPKR30AAZtz5A-cDTUhYh2I7pS_4Pc-8dHCEEFamTYDCrlKEhnPSowYup3Qupyz2Zi2PBXERVDag3VeyY/s2048/DSC06930.JPG" style="font-family: georgia; font-size: large; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1363" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEvDtbGbb1sM7T60V8AfHSRmBUP4LDii3Y1ZvEgSVZtHQ4FDWM_GM9LJyxLVqPKR30AAZtz5A-cDTUhYh2I7pS_4Pc-8dHCEEFamTYDCrlKEhnPSowYup3Qupyz2Zi2PBXERVDag3VeyY/s320/DSC06930.JPG" /></a></div></li><li style="border: none; box-sizing: border-box; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: #666666; font-family: georgia; font-size: large; text-align: left;">10. Faites cuire au four à 165°C pendant 40 minutes. </span><b style="background-color: white; font-family: georgia; font-size: large; text-align: left;"><span style="color: #e69138;">N'ouvrez surtout pas la porte du four pendant tout le temps de cuisson.</span></b></div></li></ul><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimvcvobyT7hv175qvu49gup1HkYgT6x0B1de4nfajLcqAEmIg8OjJJqDMQD6fqWFPCim1T_5eUaRO07q4JwXHdLo8fvfRq3WF10yOuaS7FxZ5aNT_Ge7fNUCoDBcqruQ1ziSGo7nKr6rg/s2048/DSC06937.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1363" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimvcvobyT7hv175qvu49gup1HkYgT6x0B1de4nfajLcqAEmIg8OjJJqDMQD6fqWFPCim1T_5eUaRO07q4JwXHdLo8fvfRq3WF10yOuaS7FxZ5aNT_Ge7fNUCoDBcqruQ1ziSGo7nKr6rg/s320/DSC06937.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtubW5kWGeSbFjKfEdIcPnzj8Hk7vLX7390vVvUweQE7NfHwE7ovc-l49AY1Rk0Oreun31PlHnOeTNtOn_AkjmQuVv8ZRK8obw3XpIvCcJ9fXsyJK4j_tpON1tHujJh4jw8ZCmshICPhI/s2048/DSC06961.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1363" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtubW5kWGeSbFjKfEdIcPnzj8Hk7vLX7390vVvUweQE7NfHwE7ovc-l49AY1Rk0Oreun31PlHnOeTNtOn_AkjmQuVv8ZRK8obw3XpIvCcJ9fXsyJK4j_tpON1tHujJh4jw8ZCmshICPhI/s320/DSC06961.JPG" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Btjpl-h-W92jnHS11EARE3-QgkBzZDuWKWyGDKPA_NeURub-gzyNNottRriNXsvht8Qf8lHlzgeW0dHRxEw24774AaDhrhqgEs06kCWSJXlPPQLItxKz2tinP-7xWLNRuZQVm7oHR84/s2048/DSC06939.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1363" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Btjpl-h-W92jnHS11EARE3-QgkBzZDuWKWyGDKPA_NeURub-gzyNNottRriNXsvht8Qf8lHlzgeW0dHRxEw24774AaDhrhqgEs06kCWSJXlPPQLItxKz2tinP-7xWLNRuZQVm7oHR84/s320/DSC06939.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_VocJ9GGuZTaCA3v_VIYnMejj1XdwnJNSripNmWovHYqUBZAM0tti9zmlH-LXtq4mIiQ6sboWSqwzDLWqx9VGCXGIfyaomqqM1-TuWZcTogK3Y1d4cSg0Gp6StRHkCkYfU4JUGgdd3X8/s2048/DSC06941.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1363" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_VocJ9GGuZTaCA3v_VIYnMejj1XdwnJNSripNmWovHYqUBZAM0tti9zmlH-LXtq4mIiQ6sboWSqwzDLWqx9VGCXGIfyaomqqM1-TuWZcTogK3Y1d4cSg0Gp6StRHkCkYfU4JUGgdd3X8/s320/DSC06941.JPG" /></a></span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3TqhjdsDPbDFaE1ND_efQ1P1gsivi0dNLWW9Bas1p6KUYjdpYMUarRdbtLD3zjvakmDPx7gYU0iC9uyYW0kuVHPaskJ5mOihyphenhyphenLm2ZCde7Qmt7VjGVqFa3pPD5GwralpztsQYES7mhvI/s2048/DSC06945.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1363" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3TqhjdsDPbDFaE1ND_efQ1P1gsivi0dNLWW9Bas1p6KUYjdpYMUarRdbtLD3zjvakmDPx7gYU0iC9uyYW0kuVHPaskJ5mOihyphenhyphenLm2ZCde7Qmt7VjGVqFa3pPD5GwralpztsQYES7mhvI/w426-h640/DSC06945.JPG" width="426" /></a></div><p></p>Afternoon Teahttp://www.blogger.com/profile/07710139961486183378noreply@blogger.com2tag:blogger.com,1999:blog-2297997127526764325.post-31786892356947320372021-03-21T07:05:00.000+01:002021-03-21T07:05:00.049+01:00Burger au chèvre, oignons caramélisés et miel<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4SczO5hM6tdRF6HvJxN8np54O11aXS13pTL9BzFIkIS8ekPva9ilGR34x9IHhsL1RbNMHy5elMFPD1v1xNhcNapJ-DPef-7xq3L4WhOJTrQ2oSC7yQMFToH_lb-LbuYkQ1KXVqMvub_Y/s2048/DSC07973.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1363" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4SczO5hM6tdRF6HvJxN8np54O11aXS13pTL9BzFIkIS8ekPva9ilGR34x9IHhsL1RbNMHy5elMFPD1v1xNhcNapJ-DPef-7xq3L4WhOJTrQ2oSC7yQMFToH_lb-LbuYkQ1KXVqMvub_Y/w400-h266/DSC07973.JPG" width="400" /></a></div><p style="background-color: white; box-sizing: border-box; hyphens: auto; margin: 0px 0px 1em; max-width: 100%; overflow-wrap: break-word;"><span style="color: #666666; font-family: georgia; font-size: large;"><span>Comme je réalise des briques à la place du pain, j'ai acheté vendredi </span>des </span><span style="color: #b6d7a8; font-family: georgia; font-size: large;"><b>p'tits pains</b></span><span style="font-family: georgia;"><span style="color: #666666;"><span style="font-size: large;"> </span><span style="font-size: medium;">chez le boulanger car nous avions une grande envie de </span></span><b><span style="color: #f6b26b; font-size: large;">burger</span></b><span style="color: #666666; font-size: large;">. Ce qui est bien avec le </span><span style="color: #ea9999; font-size: large;"><b>hamburger</b></span><span style="color: #666666; font-size: large;">, c'est que l'on peut mettre la garniture que l'on veut pour accompagner notre viande. Aujourd'hui, je vous propose : un hamburger au </span><span style="font-size: large;"><span style="color: #76a5af;"><b>chèvre</b></span><span style="color: #666666;">,</span><span><span style="color: #666666;"> </span><b><span style="color: #ffd966;">miel</span></b></span></span><span style="color: #666666; font-size: large;"> et </span><span style="color: #c27ba0; font-size: large;"><b>oignons caramélisés</b></span><span style="color: #666666; font-size: large;"> et comme accompagnement des frites de </span><span style="color: #b45f06; font-size: large;"><b><span>patate douce</span><span>.</span></b></span></span></p><p style="background-color: white; box-sizing: border-box; hyphens: auto; margin: 0px 0px 1em; max-width: 100%; overflow-wrap: break-word;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLzqlooJ7-nfJlD4HGLr7Sk30LLj50YrImBfSB1XknTgnO8wvbXT0aNq7S3Q214QeDFkP4hVumXlTe_dwK0PFEAfzp_-HWZZR8TuOUQ9WcRH70p11E-k_D88dVkxuZ-p908wpoaRm3imk/s1600/INGREDIENTS.png" style="clear: left; color: #884a93; font-family: "Indie Flower"; font-size: 17.6px; margin-bottom: 1em; margin-right: 1em; text-align: center; text-decoration-line: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLzqlooJ7-nfJlD4HGLr7Sk30LLj50YrImBfSB1XknTgnO8wvbXT0aNq7S3Q214QeDFkP4hVumXlTe_dwK0PFEAfzp_-HWZZR8TuOUQ9WcRH70p11E-k_D88dVkxuZ-p908wpoaRm3imk/s1600/INGREDIENTS.png" style="background: transparent; border: 1px solid transparent; box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" /></a><span style="color: #636363; font-family: "Indie Flower"; font-size: 17.6px;"> </span></p><p style="background-color: white; box-sizing: border-box; hyphens: auto; margin: 0px 0px 1em; max-width: 100%; overflow-wrap: break-word;"><span style="font-family: georgia; font-size: large;"><b><span style="color: #666666;">Pour 3 personnes:</span></b></span></p><h2 style="background-color: white; box-sizing: border-box; hyphens: auto; margin: 0px 0px 1em; max-width: 100%; overflow-wrap: break-word; text-align: left;"></h2><h2 style="text-align: left;"><span style="color: #666666; font-family: georgia;"><span style="font-size: medium; font-weight: normal;">- 2 patates douces<br /></span><span style="font-size: medium; font-weight: normal;">- 1 pomme de terre <br /></span><span style="font-size: medium; font-weight: normal;">- 2 cs d'huile d'olive<br /></span><span style="font-size: medium; font-weight: normal;">- sel & poivre<br /></span><span style="font-size: medium; font-weight: normal;">- 3 petits pains <br /></span><span style="font-size: medium; font-weight: normal;">- 3 steacks<br /></span><span style="font-size: medium; font-weight: normal;">- Sel & poivre<br /></span><span style="font-size: medium; font-weight: normal;">- beurre<br /></span><span style="font-size: medium; font-weight: normal;">- 100 grammes de crottin de chèvre découpé en rondelles<br /></span><span style="font-size: medium; font-weight: normal;">- 2 oignons rouges<br /></span><span style="font-size: medium; font-weight: normal;">- 3 cs de miel</span></span></h2><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSnGDSyoKTtkKr9IycfVxQTyr6Mp7tDMP0Au-pHWuOV6NOF3ASWc3S4wXaqXc7mR3LKswivLCxkoi4f4EJEy9FhY3QIxB_IgY0OvVsUGYArnMKJ4aXQRKTwrv4RzZ52xOWlYRP1nAGqfY/s1600/PREPA_SALE.png" style="clear: left; color: #cb99f4; font-family: "Indie Flower"; font-size: 17.6px; font-weight: 400; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSnGDSyoKTtkKr9IycfVxQTyr6Mp7tDMP0Au-pHWuOV6NOF3ASWc3S4wXaqXc7mR3LKswivLCxkoi4f4EJEy9FhY3QIxB_IgY0OvVsUGYArnMKJ4aXQRKTwrv4RzZ52xOWlYRP1nAGqfY/s1600/PREPA_SALE.png" style="background: transparent; border: 1px solid transparent; box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" /></a><span style="font-family: georgia;"><span style="box-sizing: border-box; color: #111111; font-weight: normal;"><span style="font-size: medium;"><br /></span></span><span style="color: #666666;"><span style="box-sizing: border-box;"><em style="box-sizing: border-box;"><span style="font-size: medium;">Pour les frites de patate douce:<br /></span></em></span><span style="font-size: medium; font-weight: normal;">1. Épluchez et lavez votre patate douce.<br /></span><span style="font-size: medium; font-weight: normal;">2. Coupez-la ensuite en tranches afin de tailler des frites dedans.<br /></span><span style="font-size: medium; font-weight: normal;">3. Sur une plaque allant au four recouverte de papier cuisson, disposez vos frites et versez l'huile d'olive dessus.<br /></span><span style="font-size: medium; font-weight: normal;">4. Enfournez les frites 30 dans un four chaud à 180°C. Surveillez la cuisson.<br /></span><span style="font-size: medium; font-weight: normal;">5. Une fois la cuisson terminée, salez et poivrez. </span></span></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoKB-rOS51DdyEACxGSE6C-xtBvR9W8HdJm36yVDn7dVZvd-5ZryMGCN7ZWt1ArH3lMJLEfs9LKm_lCBpT6lrK6tFpZqr-BeVY52rsjXfqNY6vladg3hvknq7_Gin80F16LZEW4vIZSwM/s2048/DSC07960.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="color: #111111; font-family: georgia; font-size: medium;"><img border="0" data-original-height="1363" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoKB-rOS51DdyEACxGSE6C-xtBvR9W8HdJm36yVDn7dVZvd-5ZryMGCN7ZWt1ArH3lMJLEfs9LKm_lCBpT6lrK6tFpZqr-BeVY52rsjXfqNY6vladg3hvknq7_Gin80F16LZEW4vIZSwM/w400-h266/DSC07960.JPG" width="400" /></span></a></div><p style="background-color: white; box-sizing: border-box; color: #111111; hyphens: auto; margin: 0px 0px 1em; max-width: 100%; overflow-wrap: break-word;"></p><h2 style="background-color: white; box-sizing: border-box; hyphens: auto; margin: 0px 0px 1em; max-width: 100%; overflow-wrap: break-word;"><span style="font-family: georgia;"><span style="box-sizing: border-box;"><em style="box-sizing: border-box;"><span style="color: #666666; font-size: medium;">Pour les burgers</span></em></span></span></h2><h2 style="background-color: white; box-sizing: border-box; hyphens: auto; margin: 0px 0px 1em; max-width: 100%; overflow-wrap: break-word; text-align: left;"><span style="color: #666666;"><span style="font-weight: normal;"><span style="font-family: georgia; font-size: medium;">1. Faites précuire vos steaks à la poêle contenant une noix de beurre. Inutile de les faire trop cuire car la cuisson se poursuivra au four.<br /></span></span><span style="font-weight: normal;"><span style="font-family: georgia; font-size: medium;">2. Sur la base des pains à burger, déposez le steak et des rondelles de crottin de chèvre et enfournez 15 minutes à 180°C. Enfournez la partie supérieure du pain à burger 5 minutes en fin de cuisson.<br /></span></span><span style="font-weight: normal;"><span style="font-family: georgia; font-size: medium;">3. Pendant ce temps, préparez votre confit d'oignons. Pour cela, épluchez l'oignon et émincez-le. Faites-le dorer à la poêle 2 minutes dans une noix de beurre. Ajoutez le miel et laissez confire 10 minutes environ en mélangeant de temps en temps.<br /></span></span><span style="font-weight: normal;"><span style="font-family: georgia; font-size: medium;">4. Répartissez le confit sur le fromage de chèvre et refermez vos burgers.</span></span></span></h2><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe7twaprp4Nx2yHohmOnJKMmROoO7rS1ruBEPlpUmtiQzKWx1sOwHNOkmDzra5-tZDgRCWPgxnVF6rL0ekLdKJk2SKmmAaEIHyBGt_g5lRKofj0xcZ1sGqtCwONFVQ2-vwexkGUVtRsJw/s2048/DSC07964.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1363" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe7twaprp4Nx2yHohmOnJKMmROoO7rS1ruBEPlpUmtiQzKWx1sOwHNOkmDzra5-tZDgRCWPgxnVF6rL0ekLdKJk2SKmmAaEIHyBGt_g5lRKofj0xcZ1sGqtCwONFVQ2-vwexkGUVtRsJw/s320/DSC07964.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_N74uRot1GAlaIG_5Va3IY9aeS4SczK5hslBoFVQ1bcAFj5j57E23AbDGMIRoT6r9KxUP_DHgOTXhh_M0-LZIWyTRJh1IHgSd2S75QizEFKs538lqDIfUoCNHbzVhl_TS9T3MWs_4Kzw/s2048/DSC07968.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1363" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_N74uRot1GAlaIG_5Va3IY9aeS4SczK5hslBoFVQ1bcAFj5j57E23AbDGMIRoT6r9KxUP_DHgOTXhh_M0-LZIWyTRJh1IHgSd2S75QizEFKs538lqDIfUoCNHbzVhl_TS9T3MWs_4Kzw/s320/DSC07968.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0y-HTjL1P2xGEiY97tp5SHrFcizTZx6JDWYiSssqyTcoLZaaHe7wYQyHBbp3ACPw6vNwT5vfZNG7GFiIYeUBWpkNgc8lVgJIUIG8P5_tU9DVgBwoFemc198jgnMDOxxhNcfIKGdncJgU/s2048/DSC07967.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1363" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0y-HTjL1P2xGEiY97tp5SHrFcizTZx6JDWYiSssqyTcoLZaaHe7wYQyHBbp3ACPw6vNwT5vfZNG7GFiIYeUBWpkNgc8lVgJIUIG8P5_tU9DVgBwoFemc198jgnMDOxxhNcfIKGdncJgU/w426-h640/DSC07967.JPG" width="426" /></a></div><br /> <p></p>Afternoon Teahttp://www.blogger.com/profile/07710139961486183378noreply@blogger.com1tag:blogger.com,1999:blog-2297997127526764325.post-74817539853390301952021-03-20T07:00:00.008+01:002021-03-20T07:00:06.264+01:00Pâques# Charlotte aux fraises, chocolat blanc et citron vert<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ1s1uL0FcPBsgjU2ht7JFDXvKgtXZxaUfMQ89oNSv_iVGurtd12Iuw53EhAM5rI0A9ELvGe8D-hAELdNsnNIEJW0oGb3oeFVzI9TtiJdCZcBZtP5Wn6fAYV3A1BxsZ5oT7EWUWV-D0U4/s2048/DSC07055.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1363" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ1s1uL0FcPBsgjU2ht7JFDXvKgtXZxaUfMQ89oNSv_iVGurtd12Iuw53EhAM5rI0A9ELvGe8D-hAELdNsnNIEJW0oGb3oeFVzI9TtiJdCZcBZtP5Wn6fAYV3A1BxsZ5oT7EWUWV-D0U4/w400-h266/DSC07055.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #666666; font-family: georgia; font-size: medium;">Vous allez succomber à cette délicieuse </span><span style="color: #cc0000; font-family: georgia; font-size: medium;"><b>Charlotte aux fraise</b></span><span style="font-family: georgia; font-size: medium;"><b style="color: #cc0000;">s, </b><b><span style="color: #ffd966;">chocolat blanc</span></b><b style="color: #cc0000;"> </b><span style="color: #666666;">et</span> <span style="color: #b6d7a8; font-weight: bold;">citron vert</span><span style="color: #666666;">. Nous l'avons réalisé avec mon loulou.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #666666; font-family: georgia; font-size: medium;">Il aime toujours autant cuisiner avec moi surtout des </span><span style="color: #c27ba0; font-family: georgia; font-size: medium;"><b><i>pâtisseries</i></b></span><span style="color: #666666; font-family: georgia; font-size: medium;"> ;) Avec l'arrivée des beaux jours, vient également celui des </span><span style="color: #e06666; font-family: georgia; font-size: medium;"><b>fruits rouges</b></span><span style="font-family: georgia; font-size: medium;"><span style="color: #666666;">. Joliment décorées de fraises et </span><span style="color: #f6b26b;"><b>chocolat</b></span></span><span style="font-family: georgia; font-size: medium;"><span style="color: #f6b26b;"><b>s</b></span><span style="color: #666666;">, cette charlotte est un pur moment de plaisir pour fêter </span><span style="color: #6aa84f;"><b>Pâques</b></span><span style="color: #666666;">.</span></span></div><div class="separator" style="clear: both; text-align: left; text-decoration-line: underline;"><span face=""Open Sans", -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", Helvetica, Arial, sans-serif" style="font-size: 15px; font-weight: 700;"><br /></span></div><div class="separator" style="clear: both; text-align: center; text-decoration-line: underline;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiok6-YFqXE9N4Q2uPgwKlUFzAgvjhH0uuLSdvtIbJSiZ27tlELfT_ht3BrM42W3n-SWSfihTt2ELEPh4WYBsHXS7Fwd8JcrJ61VCq6xntkfAERreyeuNR1VhrT03EJtQvBi9rEl1_eLQs/s2048/DSC07070.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1363" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiok6-YFqXE9N4Q2uPgwKlUFzAgvjhH0uuLSdvtIbJSiZ27tlELfT_ht3BrM42W3n-SWSfihTt2ELEPh4WYBsHXS7Fwd8JcrJ61VCq6xntkfAERreyeuNR1VhrT03EJtQvBi9rEl1_eLQs/s320/DSC07070.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFqAnifPaybgJBY9DOADVqIeOxBZ-Pr1Q0Cr9wdaVIpmVe3Pnc80T1n6FVn0XOSl0Qo6FTnAh-DjfAxtNYqxdn1lIoaTatN8elfsuu40oh3WyoyR4cnDZU8UOQAGJw0bsitjuFgNBFz38/s2048/DSC07066.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1363" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFqAnifPaybgJBY9DOADVqIeOxBZ-Pr1Q0Cr9wdaVIpmVe3Pnc80T1n6FVn0XOSl0Qo6FTnAh-DjfAxtNYqxdn1lIoaTatN8elfsuu40oh3WyoyR4cnDZU8UOQAGJw0bsitjuFgNBFz38/s320/DSC07066.JPG" /></a></div><div class="separator" style="clear: both; text-align: center; text-decoration-line: underline;"><br /></div><div class="separator" style="clear: both; text-align: center; text-decoration-line: underline;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo0_A7q4yuq5HFw59EE2OkL8bzpO5f74Fgk4DG0fCBdL6KScjQlvE9Sfonljf6pOYcGyFhzq1wnj7qdIGddApt-_qEu6tn9wjzlQXfcCHwnw7Qr50R16Hn41kJ0f6iS5OBoBTAfTnWfbUZ/s1600/INGREDIENTS.png" style="background-color: white; clear: left; color: #884a93; float: left; font-family: "Indie Flower"; font-size: 17.6px; margin-bottom: 1em; margin-right: 1em; text-align: start; text-decoration-line: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo0_A7q4yuq5HFw59EE2OkL8bzpO5f74Fgk4DG0fCBdL6KScjQlvE9Sfonljf6pOYcGyFhzq1wnj7qdIGddApt-_qEu6tn9wjzlQXfcCHwnw7Qr50R16Hn41kJ0f6iS5OBoBTAfTnWfbUZ/s1600/INGREDIENTS.png" style="background: transparent; border: 1px solid transparent; box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" /></a><br style="background-color: white; color: #636363; font-family: "Indie Flower"; font-size: 17.6px; text-align: start;" /></div><div class="separator" style="clear: both; text-align: center;"><ul style="background-color: white; border: 0px; list-style: square; margin: 0px 0px 0px 42px; padding: 0px; text-align: left; vertical-align: baseline;"><li itemprop="recipeIngredient" style="border: 0px; line-height: normal; margin: 0px 0px 5px; padding: 0px; vertical-align: baseline;"><span style="color: #666666; font-family: georgia; font-size: medium;">500 g de fraises</span></li><li itemprop="recipeIngredient" style="border: 0px; line-height: normal; margin: 0px 0px 5px; padding: 0px; vertical-align: baseline;"><span style="color: #666666; font-family: georgia; font-size: medium;">1 citron vert</span></li><li itemprop="recipeIngredient" style="border: 0px; line-height: normal; margin: 0px 0px 5px; padding: 0px; vertical-align: baseline;"><span style="color: #666666; font-family: georgia; font-size: medium;">20 biscuits cuillère</span></li><li itemprop="recipeIngredient" style="border: 0px; line-height: normal; margin: 0px 0px 5px; padding: 0px; vertical-align: baseline;"><span style="color: #666666; font-family: georgia; font-size: medium;">150 g de sucre (75g pour le sirop, 75 g pour la crème)</span></li><li itemprop="recipeIngredient" style="border: 0px; line-height: normal; margin: 0px 0px 5px; padding: 0px; vertical-align: baseline;"><span style="color: #666666; font-family: georgia; font-size: medium;">30 cl de crème liquide entière (30%)</span></li><li itemprop="recipeIngredient" style="border: 0px; line-height: normal; margin: 0px 0px 5px; padding: 0px; vertical-align: baseline;"><span style="color: #666666; font-family: georgia; font-size: medium;">50g de chocolat blanc</span></li><li itemprop="recipeIngredient" style="border: 0px; line-height: normal; margin: 0px 0px 5px; padding: 0px; vertical-align: baseline;"><span style="color: #666666; font-family: georgia; font-size: medium;">3 feuilles de gélatine </span></li><li itemprop="recipeIngredient" style="border: 0px; line-height: normal; margin: 0px 0px 5px; padding: 0px; vertical-align: baseline;"><span style="color: #666666; font-family: georgia; font-size: medium;">150 ml d'eau</span></li><li itemprop="recipeIngredient" style="border: 0px; line-height: normal; margin: 0px 0px 5px; padding: 0px; vertical-align: baseline;"><span style="color: #666666; font-family: georgia; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFzvTbW5CAhC9_8DblGrEOav5tktaH8BnLb7btL4VM8X0-9NC2wbYn3OocmTIa4u1ghPVN84Jl4uGz7fPRvGjm6Q3bTPvvQGW5Z4RbI7Wbp9X_ghl4BM5CNwtzCMBDftaF_VDBCmYGvc8/s2048/DSC07010.JPG" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1363" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFzvTbW5CAhC9_8DblGrEOav5tktaH8BnLb7btL4VM8X0-9NC2wbYn3OocmTIa4u1ghPVN84Jl4uGz7fPRvGjm6Q3bTPvvQGW5Z4RbI7Wbp9X_ghl4BM5CNwtzCMBDftaF_VDBCmYGvc8/w400-h266/DSC07010.JPG" width="400" /></a></span></li></ul></div><div class="separator" style="clear: both; text-align: center; text-decoration-line: underline;"><br /></div><div class="separator" style="clear: both; text-align: center; text-decoration-line: underline;"><div class="separator" style="background-color: white; clear: both; color: #636363; font-family: "Indie Flower"; font-size: 17.6px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOhHLLWg1xUIyi0ARDg3NoN85HHc80b8Gi3ct5Jad4goPT1nT4iXdzG0ESxrery6yTtDT2mevaX-WsPWWAnHLcvWnz0FoMBINzfDurFRPvT5FX2uZlOw_6_-Q-E16WIq2VH8GW05BWlRyX/s1600/PREPA_SUCRE.png" style="clear: left; color: #884a93; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration-line: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOhHLLWg1xUIyi0ARDg3NoN85HHc80b8Gi3ct5Jad4goPT1nT4iXdzG0ESxrery6yTtDT2mevaX-WsPWWAnHLcvWnz0FoMBINzfDurFRPvT5FX2uZlOw_6_-Q-E16WIq2VH8GW05BWlRyX/s1600/PREPA_SUCRE.png" style="background: transparent; border: 1px solid transparent; box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" /></a><div><br /></div></div></div><div class="separator" style="clear: both; text-align: center;"><ol style="background-color: white; border: 0px; list-style-image: initial; list-style-position: initial; margin: 0px 0px 1.857em 42px; padding: 0px; text-align: left; vertical-align: baseline;"><li style="border: 0px; line-height: normal; margin: 0px 0px 5px; padding: 0px; vertical-align: baseline;"><span style="color: #444444; font-family: georgia; font-size: medium;">Dans une casserole, faites chauffer l'eau et la moitié du sucre, avec le zeste d'un citron vert (le jus aussi si vous souhaitez), puis laissez refroidir tranquillement</span></li><li style="border: 0px; line-height: normal; margin: 0px 0px 5px; padding: 0px; vertical-align: baseline;"><span style="color: #444444; font-family: georgia; font-size: medium;">Mettez la gélatine dans l'eau froide pour réhydrater les feuilles</span></li><li style="border: 0px; line-height: normal; margin: 0px 0px 5px; padding: 0px; vertical-align: baseline;"><span style="color: #444444; font-family: georgia; font-size: medium;">Trempez les boudoirs dans le sirop 2 secondes et placez sur le contour de votre cercle.</span></li><li style="border: 0px; line-height: normal; margin: 0px 0px 5px; padding: 0px; vertical-align: baseline;"><span style="color: #444444; font-family: georgia; font-size: medium;">Lavez les fraises, enlevez la queue et gardez-en une dizaine (moins si elles sont grosses). Les autres, mixez les en purée. </span></li><li style="border: 0px; line-height: normal; margin: 0px 0px 5px; padding: 0px; vertical-align: baseline;"><span style="color: #444444; font-family: georgia; font-size: medium;">Dans une casserole, faites chauffer l'équivalent de 1/3 de la purée de fraises avec le sucre, puis une fois que c'est en ébullition, hors du feu, mettez la gélatine égouttée et mélangez bien. </span></li><li style="border: 0px; line-height: normal; margin: 0px 0px 5px; padding: 0px; vertical-align: baseline;"><span style="color: #444444; font-family: georgia; font-size: medium;">Reversez le contenu de la casserole dans le reste de purée de fraises et laissez refroidir</span></li><li style="border: 0px; line-height: normal; margin: 0px 0px 5px; padding: 0px; vertical-align: baseline;"><span style="color: #444444; font-family: georgia; font-size: medium;">Pendant ce temps, fouettez la crème liquide entière bien froide en chantilly</span></li><li style="border: 0px; line-height: normal; margin: 0px 0px 5px; padding: 0px; vertical-align: baseline;"><span style="color: #444444; font-family: georgia; font-size: medium;">Dans un grand bol, ajoutez la chantilly à la purée de fraises, mélangez avec un fouet puis versez dans le fond de la charlotte jusqu'à la moitié du moule</span></li><li style="border: 0px; line-height: normal; margin: 0px 0px 5px; padding: 0px; vertical-align: baseline;"><span style="color: #444444; font-family: georgia; font-size: medium;">Mettez alors une couche de tranches de fraises, le chocolat blanc coupé en petits morceaux, recouvrez avec le reste de crème jusqu'en haut, lissez et laissez prendre au frais durant 4 heures minimum avant de servir. Généralement, nous la faisons la veille ;)</span></li></ol></div><u><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_gyFgiRNIC3zordJm4JaeVt_zmDWJA4-G_QgCAOGCt2eN4jLWHT-V-pvPvovsmrocmYuTxD9-LPAMBTBJ5jNw-SlrVJxiSRnbzlXEmfso_hkOS8aFIA4ZfndX0_LokUN7BJeftbgxneI/s2048/DSC07041.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1363" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_gyFgiRNIC3zordJm4JaeVt_zmDWJA4-G_QgCAOGCt2eN4jLWHT-V-pvPvovsmrocmYuTxD9-LPAMBTBJ5jNw-SlrVJxiSRnbzlXEmfso_hkOS8aFIA4ZfndX0_LokUN7BJeftbgxneI/s320/DSC07041.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXtEgAI4juDUe5n6OSXzq6g2W2SNTmMHxQ-oxwSIFmPpflGn7ij3oIFevDNTsstLWRxi8GMcJopX-1gHtxGKlPItiLijf7eR86fR9gbSXQ6eMeqKplOT_hQgS6GGnAa81cOc6JRRMPA-s/s2048/DSC07038.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1363" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXtEgAI4juDUe5n6OSXzq6g2W2SNTmMHxQ-oxwSIFmPpflGn7ij3oIFevDNTsstLWRxi8GMcJopX-1gHtxGKlPItiLijf7eR86fR9gbSXQ6eMeqKplOT_hQgS6GGnAa81cOc6JRRMPA-s/s320/DSC07038.JPG" /></a></div></u><u><br /><div class="separator" style="clear: both; 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text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8WkldA69ERUP91TZAk8G8MwV_1yBjlno8iqln1kef2aiwipmax7YqeloRc-W7IF2pM5c-EfYTIUbOfzxq7_r_taznlHh8SSrpRxnh2KXWJUErcZvDa4W2FjH1Viw7niO1vzSuh9xjjjI/s2048/DSC07074.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1363" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8WkldA69ERUP91TZAk8G8MwV_1yBjlno8iqln1kef2aiwipmax7YqeloRc-W7IF2pM5c-EfYTIUbOfzxq7_r_taznlHh8SSrpRxnh2KXWJUErcZvDa4W2FjH1Viw7niO1vzSuh9xjjjI/w426-h640/DSC07074.JPG" width="426" /></a></u></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIqK_cHKhPpgR1_nKbwSmUm2qqXzXXYe01Hra7gyIg9xterZnoPE9Y54zVnh1H5_E7o7pg0BqykPYANytbmFL6d292T-9VoHWumSuR8KihQxTnqeNx9kXlJqOzy3HG7r5aMjJSJU4jhFs/s227/logo.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="72" data-original-width="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIqK_cHKhPpgR1_nKbwSmUm2qqXzXXYe01Hra7gyIg9xterZnoPE9Y54zVnh1H5_E7o7pg0BqykPYANytbmFL6d292T-9VoHWumSuR8KihQxTnqeNx9kXlJqOzy3HG7r5aMjJSJU4jhFs/s0/logo.png" /></a></div></div></u><p></p>Afternoon Teahttp://www.blogger.com/profile/07710139961486183378noreply@blogger.com1tag:blogger.com,1999:blog-2297997127526764325.post-5231769711176154942021-03-19T10:33:00.004+01:002021-03-19T10:33:49.089+01:00Soupe de crevettes au curry (soupe Laksa malaisienne au curry)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmeI09fwTPL3IxcEDvxJaC9on2m61iieLSvwzvThn9fhiMlm3H0IERhFnwkPhrcpnhBI4sqiCRRqRbNBH8NdDkX_eJbYfXhftt7mAejEAzujF8GZ8ulJgirthUVGbDsclle2xUh8PILgE/s2048/DSC07979.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1363" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmeI09fwTPL3IxcEDvxJaC9on2m61iieLSvwzvThn9fhiMlm3H0IERhFnwkPhrcpnhBI4sqiCRRqRbNBH8NdDkX_eJbYfXhftt7mAejEAzujF8GZ8ulJgirthUVGbDsclle2xUh8PILgE/w400-h266/DSC07979.JPG" width="400" /></a></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;"><span style="color: #666666;">Durant le confinement, nous avons commandé un panier chez </span><span style="color: #38761d;"><b>Quitoque</b></span><span style="color: #666666;"> et j'ai découvert la </span><span style="color: #ffa400;"><b>soupe de crevettes</b></span><span style="color: #666666;"> </span><span><span style="color: #e06666;"><b>L</b></span><span style="background-color: white;"><span style="color: #e06666;"><b>aksa</b></span><span style="color: #666666;"> . C'est une spécialité </span><span style="color: #6aa84f;"><b>malaisienne</b></span><span style="color: #666666;"> à base de </span><span style="color: #a64d79;"><b>curry rouge</b></span><span style="color: #666666;">, de lait de coco et d’autres parfums venus d'Asie. Une soupe délicieusement originale et hyper rapide à réaliser les soirs de semaine ou même pour le bureau. Parfaite pour remonter le moral après les dernières annonces ... cette soupe doudou va vous transporter bien loin ...</span></span></span></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5yw5iLIxzJncfai87B93GDJXZiOhicw6K6icllPLYQEVvGiUmBwxqUhhwy0gBN2xlYXU8CkCxISIJgt18BuK1sui-94OofLj1SjqgafZ7y08hk8qCkPSBm7HI4Rp7CDac7Qlfoy7fP9X-/s1600/INGREDIENTS.png" style="background-color: white; color: #cb99f4; font-family: "Indie Flower"; font-size: 17.6px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5yw5iLIxzJncfai87B93GDJXZiOhicw6K6icllPLYQEVvGiUmBwxqUhhwy0gBN2xlYXU8CkCxISIJgt18BuK1sui-94OofLj1SjqgafZ7y08hk8qCkPSBm7HI4Rp7CDac7Qlfoy7fP9X-/s1600/INGREDIENTS.png" style="background: transparent; border: 1px solid transparent; box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" /></a></div><div><span style="color: #666666; font-family: georgia;">Pour 4 personnes</span></div><div><span style="color: #666666; font-family: georgia;"><br /></span></div><div><span style="color: #666666; font-family: georgia;">- 1 carotte</span></div><div><span style="color: #666666; font-family: georgia;">- 400g de crevettes</span></div><div><span style="color: #666666; font-family: georgia;">- 400 ml de lait de coco</span></div><div><span style="color: #666666; font-family: georgia;">- 2 poireaux</span></div><div><span style="color: #666666; font-family: georgia;">- 50g de pâte d'épice à Laska (vous en trouverez à carrefour ;))</span></div><div><span style="color: #666666; font-family: georgia;">- 200g de vermicelles de riz</span></div><br /><div><div style="background-color: white; color: #636363; font-family: "Indie Flower"; font-size: 17.6px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSXpByC0wWTuLsbBrmPruJmdSFvmNVJfxzp5Oe5bl1KP89HoZlU6Ph8gMPXda8c_VqRubdZdbBmS9dQqw8BonpHXIHFoYsjKcTVqZa6BNqCojQawLKFMG_I4fmbL6pYwZkKEPYsgFxE7SO/s1600/PREPA_SALE.png" style="color: #4321ff; margin-left: 1em; margin-right: 1em; text-align: center; text-decoration-line: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSXpByC0wWTuLsbBrmPruJmdSFvmNVJfxzp5Oe5bl1KP89HoZlU6Ph8gMPXda8c_VqRubdZdbBmS9dQqw8BonpHXIHFoYsjKcTVqZa6BNqCojQawLKFMG_I4fmbL6pYwZkKEPYsgFxE7SO/s1600/PREPA_SALE.png" style="background: transparent; border: 1px solid transparent; box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; padding: 5px; position: relative;" /></a></div><div style="background-color: white; color: #636363;"><span style="color: #4a4a4a; white-space: pre-line;"><span style="font-family: georgia;">1. Coupez et retirez la base et le bout du vert du poireau (la partie abîmée et sèche seulement). Coupez-le en 4 dans la longueur et rincez-le soigneusement. Emincez-le (coupez en fines lanières). </span></span><div style="color: black;"><span style="color: #4a4a4a;"><span style="font-family: georgia; white-space: pre-line;"><br /></span></span><div><span style="color: #4a4a4a; white-space: pre-line;"><span style="font-family: georgia;">2. Epluchez la carotte et coupez-la en dés (0,5 cm environ).</span></span></div><div><span style="color: #4a4a4a; white-space: pre-line;"><span style="font-family: georgia;">Décortiquez les crevettes. Gardez les têtes de côté.
Dans une casserole, faites chauffer un filet d'huile de cuisson à feu moyen à vif. Faites-y revenir les têtes de crevettes 3 à 5 min en les écrasant avec une spatule pour dégager les arômes. Ensuite retirez-les de la casserole et jetez-les. </span></span></div><div><span style="color: #4a4a4a; white-space: pre-line;"><span style="font-family: georgia;"><br /></span></span></div><div><span style="font-family: georgia;"><span style="color: #4a4a4a; white-space: pre-line;">3. Dans la casserole, faites ensuite revenir la pâte d'épices, le poireau et la carotte 1 à 2 min. Ajoutez ensuite le lait de coco et l'eau. Salez, couvrez et faites mijoter le tout 12 min jusqu'à ce que les carottes soient tendres.</span><span style="color: #4a4a4a;"><span style="white-space: pre-line;"><br /></span></span></span><div><span style="color: #4a4a4a;"><span style="font-family: georgia; white-space: pre-line;"><br /></span></span></div><div><span style="color: #4a4a4a; white-space: pre-line;"><span style="font-family: georgia;">4. Portez à ébullition une casserole d'eau.
Quand l'eau bout, éteignez le feu. Plongez les vermicelles dans l'eau bouillante et laissez-les tremper 2 min. Une fois les vermicelles cuits, passez-les sous l'eau froide pour stopper la cuisson puis égouttez-les.</span></span></div><div><span style="color: #4a4a4a; white-space: pre-line;"><span style="font-family: georgia;">Une fois les légumes cuits, ajoutez-y les crevettes et poursuivez 1 à 2 min jusqu'à ce que le tout soit bien chaud. Goûtez et rectifiez l'assaisonnement. </span></span></div></div></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxveajYoiKu_Zspmwqn7KuDjnhCAuRtmPqpxZjRTHdWPgF4qfVmtPcQ1hNMa-B4t4VAAve2PDd_5DZf8i7DE6Z5LGJXJSQVNh-2MePBnUdq5z84nC5CMVAfTZQF0JXBktW9oL8bPJYPY/s2048/DSC07987.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1363" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxveajYoiKu_Zspmwqn7KuDjnhCAuRtmPqpxZjRTHdWPgF4qfVmtPcQ1hNMa-B4t4VAAve2PDd_5DZf8i7DE6Z5LGJXJSQVNh-2MePBnUdq5z84nC5CMVAfTZQF0JXBktW9oL8bPJYPY/w426-h640/DSC07987.JPG" width="426" /></a></div><br /> <p></p></div>Afternoon Teahttp://www.blogger.com/profile/07710139961486183378noreply@blogger.com2tag:blogger.com,1999:blog-2297997127526764325.post-78920833817544965352021-03-17T06:32:00.000+01:002021-03-17T06:32:31.349+01:00Mille-feuille de galettes de sarrasin, crevettes & avocat à la plancha<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgjkPFCjP809nNZPG2MYBFIpW4s4wjtuXr_400ZSPxYIp4bDVhkkNbuk9g73zeQ3EqdhTjOJLB1Y_lEo-ca81ESZxfYW_q_o8ZudMLGYjynVShXj2EItC9TzoVO34PH1ZUi7UvQdhp3doc/s1600/DSC01783_R.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgjkPFCjP809nNZPG2MYBFIpW4s4wjtuXr_400ZSPxYIp4bDVhkkNbuk9g73zeQ3EqdhTjOJLB1Y_lEo-ca81ESZxfYW_q_o8ZudMLGYjynVShXj2EItC9TzoVO34PH1ZUi7UvQdhp3doc/s400/DSC01783_R.jpg" width="400" /></a></div>
Lorsque l'on reçoit du monde à manger, on a envie de faire plaisir et de mettre les petits plats dans les grands sans pour autant passer tout le repas dans la cuisine. Je vous propose aujourd'hui un <span style="color: #c27ba0; font-size: x-large;"><b><i>Mille-feuille</i></b></span> de <span style="color: #f6b26b; font-size: x-large;"><b><i>galettes de sarrasin</i></b></span> aux<span style="color: #ea9999; font-size: x-large;"><b><i> crevettes</i></b></span> et à l'<span style="color: #b6d7a8; font-size: x-large;"><b><i>avocat </i></b></span>à la plancha. C'est une entrée délicieuse, <span style="color: #a2c4c9; font-size: x-large;"><b><i>très fraîche</i></b></span>, idéale pour la belle saison qui arrive ;) <br />
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Pour 4 personnes<br />
. 3 galettes de sarrasin<br />
. 2 avocats<br />
. 300 g de crevette<br />
. 1 bouquet de ciboulette<br />
. 1 citron vert<br />
. 1 cs de mayonnaise<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSXpByC0wWTuLsbBrmPruJmdSFvmNVJfxzp5Oe5bl1KP89HoZlU6Ph8gMPXda8c_VqRubdZdbBmS9dQqw8BonpHXIHFoYsjKcTVqZa6BNqCojQawLKFMG_I4fmbL6pYwZkKEPYsgFxE7SO/s1600/PREPA_SALE.png" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSXpByC0wWTuLsbBrmPruJmdSFvmNVJfxzp5Oe5bl1KP89HoZlU6Ph8gMPXda8c_VqRubdZdbBmS9dQqw8BonpHXIHFoYsjKcTVqZa6BNqCojQawLKFMG_I4fmbL6pYwZkKEPYsgFxE7SO/s1600/PREPA_SALE.png" /></a></div>
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1. Coupez les avocats en 2, enlevez les noyaux et la peau puis taillez des cubes puis arrosez les avec un peu de jus de citron.<br />
2. Coupez les crevettes en petits morceaux ajoutez la mayonnaise et mélangez le tout avec l'avocat et la ciboulette ciselée<br />
3. Avec un emporte pièce rond, taillez 8 cercles de galette. Mettez une noisette de beurre a chauffer dans votre poêle ou comme moi sur ma plancha <span style="text-align: center;">et faites dorer les galettes. </span></div>
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4. Une fois que les galettes sont croustillantes, dressez ensuite le mille-feuille en disposant d’abord une galette au fond de chaque assiette, puis le mélange de crevette - avocat. Renouvelez l’opération une fois et terminez avec un brin de ciboulette.<br />
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Afternoon Teahttp://www.blogger.com/profile/07710139961486183378noreply@blogger.com5