tag:blogger.com,1999:blog-76623202815003565942024-03-19T00:08:56.787+01:00La cuisine d'ici et d'ISCACuisine familiale hors du temps avec un goût très prononcé pour
les douceurs oubliées.ISCAhttp://www.blogger.com/profile/16367696850516354251noreply@blogger.comBlogger3067125tag:blogger.com,1999:blog-7662320281500356594.post-55359452180307956772024-03-18T07:00:00.162+01:002024-03-18T07:00:00.350+01:00Rochers au praliné <p style="text-align: justify;"><span style="font-size: large;"><span style="text-align: justify;">Pâques</span><span style="text-align: justify;"> approchant, je songe sérieusement aux douceurs qui pourraient être présentées lors du repas pascal et en particulier avec le café. Pour ce faire, je me suis inspirée des délicieux rochers de <a href="https://www.mamiecaillou.com/2024/03/rochers-chocolat-noir-et-coeur-praline.une-recette-de-pro-pour-un-moment-hyper-gourmand.html">mamie Caillou</a>, ça ne s'invente pas...</span></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXyTYE8QccvFoFg_kPRhSEfoqKno4fKBrGZOmV0PB018GJf2zfJrfiGd3N5D4spM0Gt8oOGKl6liziIkyBEWJxAFsVl5FjmFJsp-hZW1w8fgtCM1nX9DasUtAYLvjiHVgHthtPaXSXLgjMg3OFWoiCLQ7a8swW3218vEgkBbl64tHAxKpBfr_lhIVUDBKN/s4096/IMG_20240315_092226.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3071" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXyTYE8QccvFoFg_kPRhSEfoqKno4fKBrGZOmV0PB018GJf2zfJrfiGd3N5D4spM0Gt8oOGKl6liziIkyBEWJxAFsVl5FjmFJsp-hZW1w8fgtCM1nX9DasUtAYLvjiHVgHthtPaXSXLgjMg3OFWoiCLQ7a8swW3218vEgkBbl64tHAxKpBfr_lhIVUDBKN/w480-h640/IMG_20240315_092226.jpg" width="480" /></a></div><p></p><p style="background-color: white; border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box; margin: 0px; max-width: 100%; text-align: center;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="font-family: times; font-size: large;"><u>Pour 13 demi sphères de 40 mm</u></span></span></span></span></p><p style="background-color: white; border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box; margin: 0px; max-width: 100%; text-align: center;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="font-family: times; font-size: large;">60 g de chocolat au lait</span></span></span></span></p><p style="background-color: white; border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box; margin: 0px; max-width: 100%; text-align: center;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="font-family: times; font-size: large;">180 g de <a href="https://cuisinedisca.blogspot.com/2019/02/praline.html?m=1">pâte de praliné</a></span></span></span></span></p><p style="background-color: white; border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box; margin: 0px; max-width: 100%; text-align: center;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="font-family: times; font-size: large;">40 g de feuilletine (gavottes écrasées)</span></span></span></span></p><p style="background-color: white; border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box; margin: 0px; max-width: 100%; text-align: center;"><u><span style="font-family: times; font-size: large;">Enrobag</span><span style="font-size: large;">e</span></u> </p><p style="background-color: white; border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box; margin: 0px; max-width: 100%; text-align: center;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="font-family: times; font-size: large;">110 g de chocolat noir</span></span></span></span></p><p style="background-color: white; border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box; margin: 0px; max-width: 100%; text-align: center;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="font-family: times; font-size: large;">40 g d'amandes concassées</span></span></span></span></p><p style="background-color: white; border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box; margin: 0px; max-width: 100%; text-align: center;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="font-family: times; font-size: large;">10 g d'huile neutre </span></span></span></span></p><p style="background-color: white; border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box; margin: 0px; max-width: 100%; text-align: center;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="font-family: times; font-size: large;"><br /></span></span></span></span></p><p style="background-color: white; border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box; margin: 0px; max-width: 100%; text-align: center;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFO5Lj-L8hd0Ic2LlsRB8stll85LqTkTdGrkq5PW7P1cvOE6JMo5brRy7QhEK6TRIBvm5fQPkHqSioxqqU_feV46B_aMjhXyVOrPclFxGLkhbatjhdyb4dNgLmO45gF5bSIMYCjmslYSGSjdP37-k5BV27jb_RDX8tjhresYODuaXA_Z7soAXgmdITvZby/s3264/IMG_20240317_140450.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="2448" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFO5Lj-L8hd0Ic2LlsRB8stll85LqTkTdGrkq5PW7P1cvOE6JMo5brRy7QhEK6TRIBvm5fQPkHqSioxqqU_feV46B_aMjhXyVOrPclFxGLkhbatjhdyb4dNgLmO45gF5bSIMYCjmslYSGSjdP37-k5BV27jb_RDX8tjhresYODuaXA_Z7soAXgmdITvZby/w300-h400/IMG_20240317_140450.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p style="background-color: white; border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box; margin: 0px; max-width: 100%; text-align: justify;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="font-family: times; font-size: large;">Torréfier à la poêle, la feuilletine pendant une dizaine de minutes, sans cesser de remuer afin de l'assécher : les rochers garderont leur croustillant. Faire fondre le chocolat au lait au bain marie, puis hors du feu, ajouter la pâte de praliné, bien mélanger.</span></span></span></span></p><p style="background-color: white; border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box; margin: 0px; max-width: 100%; text-align: justify;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="font-family: times; font-size: large;"><br /></span></span></span></span></p><p style="background-color: white; border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box; margin: 0px; max-width: 100%; text-align: justify;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjCjtLaunh0WINczr4yi5pp2pM-RETBLSt7aAItYkhd_BoP12d9kYtv-V8sOZFc6EnV_7T1JVztFxTmhPZ8RaeTMbXrXGRRYRGPVQ8t0_11ORxTl8QLkFRBfUzcSONa89380moPSa_YcZuDFoTlrFCz2a_Q_GPTqh2-bbbW7MMukKxhqkF8NPnHdjUR98R/s3984/IMG_20240313_131855.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="2333" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjCjtLaunh0WINczr4yi5pp2pM-RETBLSt7aAItYkhd_BoP12d9kYtv-V8sOZFc6EnV_7T1JVztFxTmhPZ8RaeTMbXrXGRRYRGPVQ8t0_11ORxTl8QLkFRBfUzcSONa89380moPSa_YcZuDFoTlrFCz2a_Q_GPTqh2-bbbW7MMukKxhqkF8NPnHdjUR98R/w234-h400/IMG_20240313_131855.jpg" width="234" /></a></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><span style="border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box;"><br /></span></span></div><p style="background-color: white; border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box; margin: 0px; max-width: 100%; text-align: justify;"><span style="font-family: times; font-size: large;">Incorporer la feuilletine, mélanger délicatement et verser la préparation dans les empreintes en silicone. Réserver plusieurs heures au frais, voire toute une nuit. Préparer ensuite l'enrobage en torréfiant les amandes concassées à la poêle. </span></p><p style="background-color: white; border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box; margin: 0px; max-width: 100%; text-align: justify;"><span style="font-family: times; font-size: large;"><br /></span></p><p style="background-color: white; border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box; margin: 0px; max-width: 100%; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwUMoeHzrVcXP5lo6Vf7hA4geRqzgZ2X2bUq6SU5qMxIcVRk9tAwIoRP5doPotj9Gm1lKM8ATc1_1OyxZNiM8r__DqlsdHwfjSCPeY3GEpLGhg4vE56YzSg7s1t_kUWDj4vyhhuMOt_rxQNjyAOmVqCPrLuHG2Xlg_sL6qulcqUoUuXKycw0FiwLnDYGTX/s4096/IMG_20240313_133709.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwUMoeHzrVcXP5lo6Vf7hA4geRqzgZ2X2bUq6SU5qMxIcVRk9tAwIoRP5doPotj9Gm1lKM8ATc1_1OyxZNiM8r__DqlsdHwfjSCPeY3GEpLGhg4vE56YzSg7s1t_kUWDj4vyhhuMOt_rxQNjyAOmVqCPrLuHG2Xlg_sL6qulcqUoUuXKycw0FiwLnDYGTX/s320/IMG_20240313_133709.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p style="background-color: white; border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box; margin: 0px; max-width: 100%; text-align: justify;"><span style="font-family: times; font-size: large;">Lorsqu'elles sont bien dorées et tiédies, les incorporer au chocolat noir fondu allongé d'huile.</span></p><div><span style="font-family: times; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"></div><p style="background-color: white; border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box; margin: 0px; max-width: 100%; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3mxLSlHmUedG0jwLAABO5XLAzSzw3hDSN-yT0W-ZYUTia8Fd5qbF7c-2l3WtE-tuv0V68STtB6FZy0UDOBexEHqgRYjF6sJ1R85qzBEWVT9D4zDlqPqTjBFkQAAgnuefCEU3MZa9vD_gGuBLgGQFof4XbbjSzYGTx1837MRBbFyjvKAIPRdnPy1pqvsov/s4096/IMG_20240313_132644.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3071" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3mxLSlHmUedG0jwLAABO5XLAzSzw3hDSN-yT0W-ZYUTia8Fd5qbF7c-2l3WtE-tuv0V68STtB6FZy0UDOBexEHqgRYjF6sJ1R85qzBEWVT9D4zDlqPqTjBFkQAAgnuefCEU3MZa9vD_gGuBLgGQFof4XbbjSzYGTx1837MRBbFyjvKAIPRdnPy1pqvsov/w300-h400/IMG_20240313_132644.jpg" width="300" /></a></div><p></p><p style="background-color: white; border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box; margin: 0px; max-width: 100%;"><br /></p><p style="background-color: white; border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box; margin: 0px; max-width: 100%; text-align: justify;"><span style="font-family: times; font-size: large;">Démouler les rochers très froids, puis les tremper l'un après l'autre dans le glaçage, à l'aide d'un pic à brochette. </span></p><p style="background-color: white; border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box; margin: 0px; max-width: 100%; text-align: justify;"><span style="font-family: times; font-size: large;"><br /></span></p><p style="background-color: white; border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box; margin: 0px; max-width: 100%; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLFI8U10SOpnWBQvQA2CrZmlLxJRlrRtW8DKNl6-xyVTHxt38e7i-xz8a6vY-_FGbi6M1RHJL-kXgf21UxcCZFxECDbeWqDwOrxJ-VODtPRSt8z8SstpQoar20vc5m5ZbFery_w17PucDMO0RKSX0bkWkbkvwv435y4Lk7nGGaIWyg-PvK3EjV-rIOeR1T/s4096/IMG_20240313_151036.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="4096" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLFI8U10SOpnWBQvQA2CrZmlLxJRlrRtW8DKNl6-xyVTHxt38e7i-xz8a6vY-_FGbi6M1RHJL-kXgf21UxcCZFxECDbeWqDwOrxJ-VODtPRSt8z8SstpQoar20vc5m5ZbFery_w17PucDMO0RKSX0bkWkbkvwv435y4Lk7nGGaIWyg-PvK3EjV-rIOeR1T/w300-h400/IMG_20240313_151036.jpg" width="300" /></span></a></div><p style="background-color: white; border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box; margin: 0px; max-width: 100%; text-align: justify;"><span style="font-family: times; font-size: large;"><br /></span></p><p style="background-color: white; border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box; margin: 0px; max-width: 100%; text-align: justify;"><span style="font-family: times; font-size: large;">Égoutter les rochers sur une grille puis les déposer sur une plaque recouverte de papier sulfurisé. Laisser à nouveau prendre au frais. Les rochers se conservent dans une boîte hermétique au frais.</span></p><p style="background-color: white; border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box; margin: 0px; max-width: 100%; text-align: justify;"><span style="font-family: times; font-size: x-large;"><br /></span></p><p style="background-color: white; border-color: rgb(229, 231, 235); border-style: solid; border-width: 0px; box-sizing: border-box; margin: 0px; max-width: 100%; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_nFnbgbJPRpiwDzMdoZGcxgtKJZaYa1ufU48TvjV5WeyZVr5ZsKu3ff41oJiV0h1YUGqglm5vcPIxeHrArg9V_J_7pj4BcHCLIrzVBGmbtB3gwjewnidQ6zeD63gGlbaRZnAo7X-VknPAdInB3zo4Yyyq1yuC6Ns2kxh6r5x6DoSkML2bxQZXdT9u1z4_/s4096/IMG_20240313_173222.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3071" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_nFnbgbJPRpiwDzMdoZGcxgtKJZaYa1ufU48TvjV5WeyZVr5ZsKu3ff41oJiV0h1YUGqglm5vcPIxeHrArg9V_J_7pj4BcHCLIrzVBGmbtB3gwjewnidQ6zeD63gGlbaRZnAo7X-VknPAdInB3zo4Yyyq1yuC6Ns2kxh6r5x6DoSkML2bxQZXdT9u1z4_/w480-h640/IMG_20240313_173222.jpg" width="480" /></a></div>ISCAhttp://www.blogger.com/profile/16367696850516354251noreply@blogger.com7tag:blogger.com,1999:blog-7662320281500356594.post-11723927874754365962024-03-17T07:00:00.000+01:002024-03-17T07:00:00.247+01:00Trianon<div style="text-align: justify;"><span style="font-size: large;">Mieux vaut s'organiser et préparer la dacquoise ainsi que le croustillant, la veille. Pour ce dernier, on peut acheter des gavottes que l'on écrase à la place du pailleté tout prêt. Quant au praliné qui se garde très longtemps, on le prépare bien avant. Un dessert qui convient bien pour Pâques.</span></div>
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<span style="font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTn4W1p6c_tZtGRzqiymnE7YlKc60DFdul65FD5joKq2fXoBgahkvkBn319RpkYfu57sJt02dJAjzvEEmOZREFPOJj2VELz2tgWVlnpk9c0KpZT6MbCmOj9APzUHSaF6-ppRrrh6dm5JJlIWeH0rv6UtKfvsL9_f2e-VaA7Re8ukLPhJWUykL1Ycax_Qe0/s4096/IMG_20240222_150659.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="2896" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTn4W1p6c_tZtGRzqiymnE7YlKc60DFdul65FD5joKq2fXoBgahkvkBn319RpkYfu57sJt02dJAjzvEEmOZREFPOJj2VELz2tgWVlnpk9c0KpZT6MbCmOj9APzUHSaF6-ppRrrh6dm5JJlIWeH0rv6UtKfvsL9_f2e-VaA7Re8ukLPhJWUykL1Ycax_Qe0/w452-h640/IMG_20240222_150659.jpg" width="452" /></a></div></span><span><u><br /><div style="text-align: center;"><u><span style="font-size: large;">Pour un cercle extensible</span></u></div></u></span><div style="text-align: center;"><u><span style="font-size: large;"><a href="http://cuisinedisca.blogspot.com/2013/06/fonds-de-dacquoise.html">Fond de dacquoise</a></span></u></div>
<span style="font-size: large;"><div style="text-align: center;">90 g de blancs</div></span><div style="text-align: center;"><span style="font-size: large;">60 g de sucre</span></div>
<span style="font-size: large;"><div style="text-align: center;">60 g d'amandes</div></span><div style="text-align: center;"><span style="font-size: large;">10 g de fécule</span></div>
<span style="font-size: large;"><div style="text-align: center;"><u>Croustillant praliné</u></div></span><div style="text-align: center;"><span style="font-size: large;">125 g de <a href="https://cuisinedisca.blogspot.com/2019/02/praline.html?m=1">pâte de praliné</a></span></div>
<span style="font-size: large;"><div style="text-align: center;">65 g de pailleté feuilletine </div></span>
<span style="font-size: large;"><div style="text-align: center;">60 g de chocolat au lait</div></span><div style="text-align: center;"><u><span style="font-size: large;">Mousse au chocolat</span></u></div>
<span style="font-size: large;"><div style="text-align: center;">200 g de chocolat noir</div></span><div style="text-align: center;"><span style="font-size: large;">60 g de beurre</span></div>
<span style="font-size: large;"><div style="text-align: center;">3 œufs</div></span><div style="text-align: center;"><span style="font-size: large;">50 g de sucre</span></div>
<span style="font-size: large;"><div style="text-align: center;">300 g de crème liquide 30%</div></span><div style="text-align: center;"><u><span style="font-size: large;">Finitions</span></u></div>
<span style="font-size: large;"><div style="text-align: center;">Cacao amer</div></span><div style="text-align: center;"><span style="font-size: large;">Pailleté feuilletine</span></div>
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<span style="font-size: large;">Préparer le <a href="https://cuisinedisca.blogspot.fr/2013/06/fonds-de-dacquoise.html">fond de dacquoise</a> comme indiqué dans la recette. Il doit faire 16 cm de diamètre. Pour <u>le c</u></span><span style="font-size: large;"><u>roustillant</u> : passer la feuilletine au four à 150°, une quinzaine de minutes afin d'ôter toute l'humidité. Assouplir la <a href="https://cuisinedisca.blogspot.com/2019/02/praline.html?m=1">pâte de praliné</a> et la mélanger au chocolat fondu. Incorporer le pailleté et étaler le tout dans un cercle de 16 cm. Réserver au frais. </span><br />
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<a href="https://3.bp.blogspot.com/-vGuqapL2JzM/WD27VXNlm-I/AAAAAAAARkE/QntHBGqZuqMATVqeLzMjdF-YWXEhsyh3ACLcB/s1600/Trianon%2B008.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-vGuqapL2JzM/WD27VXNlm-I/AAAAAAAARkE/QntHBGqZuqMATVqeLzMjdF-YWXEhsyh3ACLcB/s400/Trianon%2B008.JPG" width="300" /></a></div>
<span style="font-size: large;">Préparer la mousse au chocolat en fouettant les œufs avec le sucre.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div>
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<a href="https://4.bp.blogspot.com/-rDjAFrWDHbA/WD26_eVcHcI/AAAAAAAARkA/HQ49E61tERkyJDrEk9g52Tfqq0TaIAadACLcB/s1600/Trianon%2B007.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-rDjAFrWDHbA/WD26_eVcHcI/AAAAAAAARkA/HQ49E61tERkyJDrEk9g52Tfqq0TaIAadACLcB/s400/Trianon%2B007.JPG" width="300" /></a></div>
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<span style="font-size: large;">Faire fondre le chocolat avec le beurre.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><br /></span></div>
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<a href="https://3.bp.blogspot.com/-o5PfVozkm0E/WD29DhqwU8I/AAAAAAAARkQ/XJuzBvnD2-UsB-aPMDhEKHY1mRldiV9KACLcB/s1600/Trianon%2B011.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-o5PfVozkm0E/WD29DhqwU8I/AAAAAAAARkQ/XJuzBvnD2-UsB-aPMDhEKHY1mRldiV9KACLcB/s400/Trianon%2B011.JPG" width="300" /></a></div>
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<span style="font-size: large;">Réunir le chocolat fondu et les œufs. </span></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div>
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<a href="https://2.bp.blogspot.com/-3ps6y7NNZMw/WD29krf8SdI/AAAAAAAARkU/lNMX9TAdrA8oah0kZamE0e4oFJEMwye5wCLcB/s1600/Trianon%2B010.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-3ps6y7NNZMw/WD29krf8SdI/AAAAAAAARkU/lNMX9TAdrA8oah0kZamE0e4oFJEMwye5wCLcB/s400/Trianon%2B010.JPG" width="300" /></a></div>
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<span style="font-size: large;">Fouetter la <a href="https://cuisinedisca.blogspot.fr/2013/05/creme-chantilly.html">crème en Chantilly </a>sans ajouter de sucre</span></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div>
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<a href="https://2.bp.blogspot.com/-GtHXhP5a_Yo/WD27lFY9HTI/AAAAAAAARkI/2W5jeVJtUFUtSEwc5hwPUuTYEE-locQkACEw/s1600/Trianon%2B012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-GtHXhP5a_Yo/WD27lFY9HTI/AAAAAAAARkI/2W5jeVJtUFUtSEwc5hwPUuTYEE-locQkACEw/s400/Trianon%2B012.JPG" width="300" /></a></div>
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<span style="font-size: large;">Mélanger la crème fouettée à l'appareil au chocolat.</span></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgwx9WmVRw_4PxcNuan-Iihl273c6Rw6XH9FTvQjcsaO7HRKd0wB2e5a2ohWflpRi_s_SkztnwXpBvO5TtGIfA0pUcnFK8RqX15KTaGXA6bnzUDkwUkI1TKXJnMlRW7aokE22FQqWbhOGRBSU1E7miTRVI0cSERxKyXzXa3PyaYQx3SwBkn__WLmHYA6ms/s4096/IMG_20240222_132025.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3071" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgwx9WmVRw_4PxcNuan-Iihl273c6Rw6XH9FTvQjcsaO7HRKd0wB2e5a2ohWflpRi_s_SkztnwXpBvO5TtGIfA0pUcnFK8RqX15KTaGXA6bnzUDkwUkI1TKXJnMlRW7aokE22FQqWbhOGRBSU1E7miTRVI0cSERxKyXzXa3PyaYQx3SwBkn__WLmHYA6ms/w300-h400/IMG_20240222_132025.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div>
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<span style="font-size: large;">Disposer le cercle légèrement agrandi à 16.5 cm sur du papier sulfurisé, lui-même posé sur du papier alu. Emprisonner le cercle de manière à éviter que la mousse ne s'échappe. </span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></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/AVvXsEh8OR9RH6R2UfA9OLsbm_S1SreIrHnS5HlD0o-vtcxfXC-fzFu0_D6OVn6u3FkpxSVvKPeg0Lz9Y8I9bPbouFk0ig_Z85GwCesnj1w8v8gQGcgReXRbRnbRDoVil9dB_GUD0K9snFx0zJIMFPIw0Nasi7SlLR7dmiY2hqe-8NUEf8u5asgWdn7sJdhpSD0a/s4096/IMG_20240222_132042.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3071" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8OR9RH6R2UfA9OLsbm_S1SreIrHnS5HlD0o-vtcxfXC-fzFu0_D6OVn6u3FkpxSVvKPeg0Lz9Y8I9bPbouFk0ig_Z85GwCesnj1w8v8gQGcgReXRbRnbRDoVil9dB_GUD0K9snFx0zJIMFPIw0Nasi7SlLR7dmiY2hqe-8NUEf8u5asgWdn7sJdhpSD0a/w300-h400/IMG_20240222_132042.jpg" width="300" /></a></div><br /></div><div style="text-align: justify;"><span style="font-size: large;">Monter l'entremets à l'envers en commençant par garnir le cercle avec les 2/3 de la mousse au chocolat. </span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLQvmSx-kLvT6iTRgZyWuxGVl7ebG_MaMZrbBaKQ10mZBMAQRGefe2z_v2l7T9iOoVq8NF3aCtyMoyxQnUR1f0xRPXIbMkMx9vnpTHvv5DVx4BhQkIPlFjyUNrjplhuJVnSRdGW8d5oHmc_v45PuwwIy67CP1pMO67rhBCT6PdvdzqfWD7UhxKJ7PUuv2Z/s4096/IMG_20240222_132058.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3071" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLQvmSx-kLvT6iTRgZyWuxGVl7ebG_MaMZrbBaKQ10mZBMAQRGefe2z_v2l7T9iOoVq8NF3aCtyMoyxQnUR1f0xRPXIbMkMx9vnpTHvv5DVx4BhQkIPlFjyUNrjplhuJVnSRdGW8d5oHmc_v45PuwwIy67CP1pMO67rhBCT6PdvdzqfWD7UhxKJ7PUuv2Z/w300-h400/IMG_20240222_132058.jpg" width="300" /></a></div></div>
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<div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: justify;"><span style="font-size: large;">Détailler la dacquoise en deux disques. Ajouter un disque de dacquoise puis le reste de crème. Compléter avec le deuxième disque de dacquoise puis superposer le croustillant.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></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/AVvXsEj4H3A4XObLK1aWYkkgGQsBkUFeClE6O3eRK-717_zYFkLFCnoXlyBIfjeh0BAWWAFFlSFFSZWXYDZ3Y-L-q8xZH_JJt7gS2JJ7zdcAznllzwu_ljXMUWeF4Ot0NIxBPYSDZ4XI2OsozJVuipXT4_CDnRz80jSJqTew2BUu-G3Y2uOdwFs1_TZ8zbuLfI2o/s3572/IMG_20240222_132159.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3572" data-original-width="2925" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4H3A4XObLK1aWYkkgGQsBkUFeClE6O3eRK-717_zYFkLFCnoXlyBIfjeh0BAWWAFFlSFFSZWXYDZ3Y-L-q8xZH_JJt7gS2JJ7zdcAznllzwu_ljXMUWeF4Ot0NIxBPYSDZ4XI2OsozJVuipXT4_CDnRz80jSJqTew2BUu-G3Y2uOdwFs1_TZ8zbuLfI2o/w328-h400/IMG_20240222_132159.jpg" width="328" /></a></div><br /></div><div style="text-align: justify;"><span style="font-size: large;">Réserver au frais, au moins deux heures. Il est possible de congeler l'entremets. Retourner et d</span><span style="font-size: large;">écercler, idéalement à l'aide d'un chalumeau, voire d'un sèche-cheveux 🤭. </span><span style="font-size: large;">Pour les finitions, saupoudrer de cacao amer et de pailleté.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></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/AVvXsEi08MYf_YnbNyzMABfqMisTL7QsJKpcNyUk8t5HIIPQrC-1H_p1YcDEzeos1FH9tOswUIlTcSoxrscMoGh3wYq1r8B92f1ERYEGSrilHeOpyWXNOaMesVcdJrRfmJc7_Uu_hL0e-mCAtcjncUL9vhYglDDl2X5nPa8d5uEtFm6wFDiSbltEXEVNxLwe-r_E/s4344/IMG_20240222_182459.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4344" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi08MYf_YnbNyzMABfqMisTL7QsJKpcNyUk8t5HIIPQrC-1H_p1YcDEzeos1FH9tOswUIlTcSoxrscMoGh3wYq1r8B92f1ERYEGSrilHeOpyWXNOaMesVcdJrRfmJc7_Uu_hL0e-mCAtcjncUL9vhYglDDl2X5nPa8d5uEtFm6wFDiSbltEXEVNxLwe-r_E/w452-h640/IMG_20240222_182459.jpg" width="452" /></a></div></div>
ISCAhttp://www.blogger.com/profile/16367696850516354251noreply@blogger.com16tag:blogger.com,1999:blog-7662320281500356594.post-52153885857948984842024-03-16T07:00:00.038+01:002024-03-16T19:16:38.116+01:00Brioche tressée à l'ail<p style="text-align: justify;"><span style="font-size: large;"><span style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;">Une tresse dans </span><span style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;">le même esprit que les</span><span style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;"> </span><a href="https://cuisinedisca.blogspot.com/2016/02/noeuds-lail.html" style="background-color: white; color: #dc8c40; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify; text-decoration-line: none;">nœuds à l'ail</a><span style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;"> mais façonnée à la manière d'une</span><a href="https://cuisinedisca.blogspot.com/2021/03/babka-au-chocolat-aux-amandes.html" style="background-color: white; color: #dc8c40; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify; text-decoration-line: none;"> babka</a><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white;">.</span></span></span></p><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAJVARVosZD1-34L0Goxa_uF6RvZuRqy27ITzU5AkCeWwxB7t-sSBtmr64RRHi1u1ZIjcZTioYQylUmMqrgMqTBiPBSqYQ3p0POcVYFItIHIu5hQguWiQv77XCLFEERStb7S3CWsXbO-kmUf5HOcd5STYqGDoXhwxzo1Drbwv3hMczuFbG4g4b1gKtMmOZ/s3728/IMG_20240315_115020.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="3728" data-original-width="2901" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAJVARVosZD1-34L0Goxa_uF6RvZuRqy27ITzU5AkCeWwxB7t-sSBtmr64RRHi1u1ZIjcZTioYQylUmMqrgMqTBiPBSqYQ3p0POcVYFItIHIu5hQguWiQv77XCLFEERStb7S3CWsXbO-kmUf5HOcd5STYqGDoXhwxzo1Drbwv3hMczuFbG4g4b1gKtMmOZ/w498-h640/IMG_20240315_115020.jpg" width="498" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><br /></span></div><div><div style="text-align: center;"><span style="font-size: large;"><u>Pour 1 moule à cake de 21 cm</u></span></div><div style="text-align: center;"><span style="font-size: large;">350 g de <a href="https://cuisinedisca.blogspot.com/2013/03/pate-pain-au-lait.html?m=1" style="color: #dc8c40; text-decoration-line: none;">pâte à pain au lait </a></span></div><div style="text-align: center;"><span style="font-size: large;">2 à 3 cs d'huile d'olive</span></div><div style="text-align: center;"><span style="font-size: large;">2 belles gousses d'ail</span></div><div style="text-align: center;"><span style="font-size: large;">2 cs de persil ciselé</span></div><div style="text-align: center;"><span style="font-size: large;">Sel, poivre</span></div><div style="text-align: center;"><span style="font-size: large;">Farine</span></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC0bXGBHs4BBoVwRq4R38VY_PLqu3ii9tp553LrM2qePTTamdKNv4J3-m5g_b7CfNdYJsKfDCJJZHEFVG9KK1APWsXeAzrdNAE0EjWnstFuRBDyZrw4GizsF-D0fAXQ02Qm1Aa0NfMoOh7BJ4f4vxpCgMn5C1P-tha81MR9BQCCgFU0Mf9agDu0MgjcP_t/s4096/IMG_20240315_163911.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3071" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC0bXGBHs4BBoVwRq4R38VY_PLqu3ii9tp553LrM2qePTTamdKNv4J3-m5g_b7CfNdYJsKfDCJJZHEFVG9KK1APWsXeAzrdNAE0EjWnstFuRBDyZrw4GizsF-D0fAXQ02Qm1Aa0NfMoOh7BJ4f4vxpCgMn5C1P-tha81MR9BQCCgFU0Mf9agDu0MgjcP_t/w300-h400/IMG_20240315_163911.jpg" width="300" /></a></div></div></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="text-align: start;">Dans un bol, mélanger l'huile et l'ail écrasé, assaisonner. </span><span style="text-align: justify;">Dégazer la pâte reposée une nuit au frais et l'étaler sur le plan de travail légèrement fariné en un rectangle de 40 x 25 cm.</span></span></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNHyqxJQQVXOU31wvrWG-78NjQmUD5djaQszmQZT4tUZpmjmG_iFxzhwxgATRMmJCKeMCAommXF2DlaXBIQa0ihh5desoZdQ3cKHqTJ4ju1X1cT5OJaOtyKnnFr53jb2iCOkH3Rj_uSWnWMRNWz2Dtys-8p8yRrI2nltAXDTws75VJ-506QijTI6cnKC5q/s4096/IMG_20240315_114820.jpg" style="color: #dc8c40; margin-left: 1em; margin-right: 1em; text-decoration-line: none;"><span style="font-size: large;"><img border="0" data-original-height="4096" data-original-width="3071" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNHyqxJQQVXOU31wvrWG-78NjQmUD5djaQszmQZT4tUZpmjmG_iFxzhwxgATRMmJCKeMCAommXF2DlaXBIQa0ihh5desoZdQ3cKHqTJ4ju1X1cT5OJaOtyKnnFr53jb2iCOkH3Rj_uSWnWMRNWz2Dtys-8p8yRrI2nltAXDTws75VJ-506QijTI6cnKC5q/w300-h400/IMG_20240315_114820.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(114, 91, 91); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; box-sizing: border-box; max-width: 100%; padding: 8px; position: relative;" width="280" /></span></a></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><div style="text-align: center;"><div style="text-align: start;"><div style="text-align: justify;"><span style="font-size: large;">Napper de l'huile parfumée en ménageant les bords. Rouler dans la longueur et trancher le boudin en deux, toujours dans la longueur à l'aide d'une corne (c'est plus facile qu'avec un couteau). Former une torsade et placer dans un moule à cake huilé. Faire pousser encore une heure puis cuire dans le bas du four une vingtaine de minutes à 190° et servir tranché à l'apéritif ou en accompagnement d'une soupe de légumes.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></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/AVvXsEjd-fa8WdyBFhtje5J092ylyXdFLth6nmYMqQMsS0E0jdropFc3GPOPmR4ivhx1UKdCUVxFaBJr3bLlFxkkIb22UeMzOBN6MDRODc1Cl_-PHGw6Dc0Hm09fE3GLiW5dWXutH8UX1RnEIlKYmS332LQF8aI5aNIR1QQrQeJhyuUEyQoOIZwBVjAKkoM77cH6/s3728/IMG_20240315_115020.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3728" data-original-width="2901" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd-fa8WdyBFhtje5J092ylyXdFLth6nmYMqQMsS0E0jdropFc3GPOPmR4ivhx1UKdCUVxFaBJr3bLlFxkkIb22UeMzOBN6MDRODc1Cl_-PHGw6Dc0Hm09fE3GLiW5dWXutH8UX1RnEIlKYmS332LQF8aI5aNIR1QQrQeJhyuUEyQoOIZwBVjAKkoM77cH6/w498-h640/IMG_20240315_115020.jpg" width="498" /></a></div></div></div></div></div>ISCAhttp://www.blogger.com/profile/16367696850516354251noreply@blogger.com8tag:blogger.com,1999:blog-7662320281500356594.post-31416524471422318682024-03-14T07:00:00.103+01:002024-03-18T22:03:12.234+01:00Blanquette de sot-l'y-laisse de dinde<p style="text-align: center;"><span style="font-size: large;">Un petit plat sans prétention que j'ai servi avec du fenouil braisé et un riz nature.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhvks0unlrdHPHSZ97pgfrs376QNIQoguFVFr9IqdSlqBdxnbEOpnZats0kNg_CFl_8ZfXwpPS-tx3L0M9PL8gj4Xa15XGPTufNRmvyF5ostR5kwbl9_IAnxjI7m11scNcqqH4PyVpQipx_KDGv5zp1KpghnkItastLHZBNA9afvJ453KfGVgRaN5udMpU/s640/IMG_20240310_113338.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhvks0unlrdHPHSZ97pgfrs376QNIQoguFVFr9IqdSlqBdxnbEOpnZats0kNg_CFl_8ZfXwpPS-tx3L0M9PL8gj4Xa15XGPTufNRmvyF5ostR5kwbl9_IAnxjI7m11scNcqqH4PyVpQipx_KDGv5zp1KpghnkItastLHZBNA9afvJ453KfGVgRaN5udMpU/w480-h640/IMG_20240310_113338.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.2px; text-align: center;"><span style="font-size: large;"><u>Pour 8 personnes</u></span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.2px; text-align: center;"><span style="font-size: large;">750 g de sot-l'y-laisse de dinde</span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.2px; text-align: center;"><span style="font-size: large;">1 poireau</span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.2px; text-align: center;"><span style="font-size: large;">1 carotte</span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.2px; text-align: center;"><span style="font-size: large;">15 cl de vin blanc</span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.2px; text-align: center;"><span style="font-size: large;">50 cl de <a href="https://cuisinedisca.blogspot.fr/2014/02/bouillon-de-poulet.html" style="color: #dc8c40; text-decoration-line: none;">bouillon maison</a></span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.2px; text-align: center;"><span style="font-size: large;">2 échalotes</span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.2px; text-align: center;"><span style="font-size: large;">500 g de champignons</span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.2px; text-align: center;"><span style="font-size: large;">Bouquet garni (thym, persil, laurier)</span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.2px; text-align: center;"><span style="font-size: large;">Gros sel, poivre</span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.2px; text-align: center;"><span style="font-size: large;">1 noisette de beurre</span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.2px; text-align: center;"><span style="font-size: large;"><u><a href="https://cuisinedisca.blogspot.com/2017/10/poulet-henri-iv-sauce-supreme.html" style="color: #dc8c40; text-decoration-line: none;">Sauce suprême</a></u></span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.2px; text-align: center;"><span style="font-size: large;">1 cs de farine</span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.2px; text-align: center;"><span style="font-size: large;">1 cs de beurre</span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.2px; text-align: center;"><span style="font-size: large;">1 citron</span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.2px; text-align: center;"><span style="font-size: large;">10 cl de crème liquide entière</span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.2px; text-align: center;"><span style="font-size: large;"><u>Accompagnement</u></span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.2px; text-align: center;"><span style="font-size: large;">2 bulbes de fenouil</span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.2px; text-align: center;"><span style="font-size: large;">1 noisette de beurre</span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.2px; text-align: center;"><span style="font-size: large;">Riz nature</span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.2px; text-align: center;"><br /></div><div style="background-color: white; text-align: justify;"><span style="font-size: large;"><span style="font-family: "Times New Roman", Times, FreeSerif, serif;">Dans une cocotte, verser le vin, le bouillon, la carotte épluchée et détaillée, le poireau ciselé, les échalotes finement émincées ainsi que le bouquet garni. Assaisonner. Porter doucement à ébullition. Incorporer la viande au bouillon. Couvrir et baisser le feu. Laisser mijoter une bonne heure. Pendant ce temps, couper les champignons et les faire sauter dans une poêle à feu vif avec une noisette de beurre pour que toute l’eau de végétation s’évapore. </span></span></div><div style="background-color: white; text-align: justify;"><span style="font-size: large;"><span><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><br /></span></span></span></div><div style="background-color: white; text-align: justify;"><span style="font-size: large;"><span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiUbyrPtwvu1JzATcK31WjXRaNRarE0SVbhpjLEOGxewVIwyOE7hpyRHcL-0sylJ1dHBPXvAW3J4W525spw-Yjd8e7x-AOjCdgrAeyFJGOUhZFtzJjDYvGlphYp1utKWr5RRSyiIoZCFzTcgjjpybvcOBxGZHUPTtC5QYwPHTtYgm3hcx8_vdRiqEt1CLf/s1086/IMG_20240318_220144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="881" data-original-width="1086" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiUbyrPtwvu1JzATcK31WjXRaNRarE0SVbhpjLEOGxewVIwyOE7hpyRHcL-0sylJ1dHBPXvAW3J4W525spw-Yjd8e7x-AOjCdgrAeyFJGOUhZFtzJjDYvGlphYp1utKWr5RRSyiIoZCFzTcgjjpybvcOBxGZHUPTtC5QYwPHTtYgm3hcx8_vdRiqEt1CLf/w400-h325/IMG_20240318_220144.jpg" width="400" /></a></div><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><br /></span></span></span></div><div style="background-color: white; text-align: justify;"><span style="font-size: large;"><span><span style="font-family: Times New Roman, Times, FreeSerif, serif;">Cuire le fenouil coupé en 4 à l'eau bouillante salée, une vingtaine de min. Égoutter et braiser doucement au beurre jusqu'à légère coloration. Poivrer. </span></span><span style="font-family: "Times New Roman", Times, FreeSerif, serif;">Préparer la</span><span style="font-family: "Times New Roman", Times, FreeSerif, serif;"> </span><u style="font-family: "Times New Roman", Times, FreeSerif, serif;">sauce suprême</u><span style="font-family: "Times New Roman", Times, FreeSerif, serif;"> </span><span style="font-family: "Times New Roman", Times, FreeSerif, serif;">en maniant le beurre avec la farine à la fourchette dans un bol, allonger au fur et à mesure avec trois louches de jus de cuisson filtré, ajouter la crème et le citron pressé. Assaisonner. Ajouter les champignons sautés dans la marmite et verser la sauce qui va épaissir tout doucement sur le feu. Ne pas faire bouillir. Servir avec du riz nature et le fenouil braisé</span></span><span style="font-family: "Times New Roman", Times, FreeSerif, serif; font-size: large;">. </span></div><div style="background-color: white; text-align: justify;"><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/AVvXsEiGd3hw4876RhjhG1L5DwqJMNtk_ID4q5BLc-FGMzz4Y6gbJQX6Sea4AKrBTcFiUnlRngBJqpktjFFaUZ9ZP4VWI2e8K8TMwPuEGr0sN5Tc8riC1WbDd8oLoBZjK_v_vNRk4gonSrV_RxTNjMHEwUjbKdBm5sVCSFtfIHTh1LWkkTdRgAkNXPmcnTly7Yxl/s640/IMG_20240310_113338.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGd3hw4876RhjhG1L5DwqJMNtk_ID4q5BLc-FGMzz4Y6gbJQX6Sea4AKrBTcFiUnlRngBJqpktjFFaUZ9ZP4VWI2e8K8TMwPuEGr0sN5Tc8riC1WbDd8oLoBZjK_v_vNRk4gonSrV_RxTNjMHEwUjbKdBm5sVCSFtfIHTh1LWkkTdRgAkNXPmcnTly7Yxl/w480-h640/IMG_20240310_113338.jpg" width="480" /></a></div><span style="font-family: "Times New Roman", Times, FreeSerif, serif; font-size: large;"><br /></span></div>ISCAhttp://www.blogger.com/profile/16367696850516354251noreply@blogger.com11tag:blogger.com,1999:blog-7662320281500356594.post-77442796822825339192024-03-12T07:00:00.002+01:002024-03-12T07:00:00.124+01:00Sablés au zaatar<p style="text-align: justify;"><span style="font-size: large;">Ma chère Gretta m'a rapporté du Liban, une très grande quantité de zaatar tout frais, mélange d'épices absolument délicieux que l'on utilise généralement pour le <a href="https://cuisinedisca.blogspot.com/2017/10/pain-libanais-au-zaatar-manaish.html">pain libanais</a>. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-VTcF80rQU1q9X6PtmCiMgaPKQVIyGEODJsJnNFWBZqnrbcWvInQGLYuX_mc2I0pGVjNM_YY_kgZDHOTu_fK7ooMx7KKiu3f6EoOxZUh3qldi9mBYcsyEdHrgqNR76sreFsJ86bxRbsiUC9442tDQrNiV83P9A4xuUxygsdCVYWUV8wbRtHEpnDYXBE9/s4096/IMG_20240120_123807.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3071" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-VTcF80rQU1q9X6PtmCiMgaPKQVIyGEODJsJnNFWBZqnrbcWvInQGLYuX_mc2I0pGVjNM_YY_kgZDHOTu_fK7ooMx7KKiu3f6EoOxZUh3qldi9mBYcsyEdHrgqNR76sreFsJ86bxRbsiUC9442tDQrNiV83P9A4xuUxygsdCVYWUV8wbRtHEpnDYXBE9/w480-h640/IMG_20240120_123807.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><span style="font-size: large;"><u>Pour une trentaine de petits sablés</u></span></div><div style="text-align: center;"><span style="font-size: large;">200 g de farine</span></div><div style="text-align: center;"><span style="font-size: large;">70 g de beurre froid</span></div><div style="text-align: center;"><span style="font-size: large;">30 g d'huile d'olive</span></div><div style="text-align: center;"><span style="font-size: large;">40 g de parmesan</span></div><div style="text-align: center;"><span style="font-size: large;">30 g de sésame torréfié</span></div><div style="text-align: center;"><span style="font-size: large;">2 cc bombées de zaatar</span></div><div style="text-align: center;"><span style="font-size: large;">1 oeuf</span></div><div style="text-align: center;"><span style="font-size: large;">Sel, poivre du moulin</span></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZSUV2fmumtxiuG6z4RKYb-QSxH3eO5l18ubBasrJ9OcMnxA698d_Itt-1HBdNivRqHMnqqdwjF3TLvvIAx2dDewLKNmq8cJa9AyaXTKn377QzUJWY9pa4lIz74pQOcsZkIEXUp9zX1mVJUKHim1QEp0P9j0YO-X47QiiSgZIttGWxfePBhNRGSWCmaRLp/s4096/IMG_20240113_115142.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZSUV2fmumtxiuG6z4RKYb-QSxH3eO5l18ubBasrJ9OcMnxA698d_Itt-1HBdNivRqHMnqqdwjF3TLvvIAx2dDewLKNmq8cJa9AyaXTKn377QzUJWY9pa4lIz74pQOcsZkIEXUp9zX1mVJUKHim1QEp0P9j0YO-X47QiiSgZIttGWxfePBhNRGSWCmaRLp/w300-h400/IMG_20240113_115142.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;"><span style="font-size: large;">Verser la farine dans la cuve du robot. Ajouter sel et poivre, le beurre détaillé en petits morceaux ainsi que l'huile. Mélanger à l'aide de la feuille pour obtenir un sable fin. Ajouter ensuite l’œuf entier puis le zaatar, le parmesan fraîchement râpé et le sésame torréfié à la poêle et refroidi. Amalgamer sans excès pour que le mélange soit homogène. Former un boudin, le filmer et le réserver au frais une nuit. </span><span style="font-size: large;"><span style="text-align: right;">Le lendemain, préchauffer le four à 175°. Découper dans le pâton des rondelles d'un centimètre d'épaisseur. </span><span style="text-align: right;">Les disposer sur une tôle recouverte de papier sulfurisé en les espaçant légèrement, elles vont s’étaler un peu à <st1:personname productid="la cuisson. Cuire" w:st="on">la cuisson. Cuire</st1:personname> 15 min environ. </span><span style="text-align: right;">Les sablés doivent rester blonds.</span></span></div><div style="font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;"><span style="font-size: x-large; text-align: right;"><br /></span></div><div style="font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSY0Gw_rUmM39sYflRAeLs1PDYlWpUiUFELqNZ3tT-cF2P9SuN4NKp4E5f9KdpxJ9fTBTyNMIN1YfXNiuRW2I-F3Figk6sumOa78dPswqJ7ss1eb1ZeJ3_NX4_DH6SNBNA5HCbQsF621geQHteTYRy8iHAhlG7U3v-SMhNbJNnDLUJ1J6p58OntP-cMKGM/s4096/IMG_20240120_123829.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4096" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSY0Gw_rUmM39sYflRAeLs1PDYlWpUiUFELqNZ3tT-cF2P9SuN4NKp4E5f9KdpxJ9fTBTyNMIN1YfXNiuRW2I-F3Figk6sumOa78dPswqJ7ss1eb1ZeJ3_NX4_DH6SNBNA5HCbQsF621geQHteTYRy8iHAhlG7U3v-SMhNbJNnDLUJ1J6p58OntP-cMKGM/w640-h480/IMG_20240120_123829.jpg" width="640" /></a></div></div>ISCAhttp://www.blogger.com/profile/16367696850516354251noreply@blogger.com10tag:blogger.com,1999:blog-7662320281500356594.post-31908209109985549332024-03-10T06:00:00.000+01:002024-03-10T06:12:31.703+01:00Tiramisu aux framboises <div class="post-body entry-content" id="post-body-3108979260811161669" itemprop="description articleBody" style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.2px; line-height: 1.4; position: relative; width: 740px;"><p style="text-align: justify;"><span style="font-size: large;">On utilise des framboises fraîches idéalement ou bien surgelées selon la saison. Cet entremets nécessite un repos de six heures minimum avant d'être servi. Je conseille de faire la décoration au dernier moment ou bien juste avant le repas. </span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy0rIl8yiv93I7cqDeHn_TtF8a4KHCTyUP5ju-ryKdJOEIgOuVelecV4esxwUczYT0jZ2mzRxUT1AFrFRI3WqjzsA6XTXXMmvajrQ45hr29a6yVf92el30u8HmV8Ooz6TPHc8vzuPSUKF_GcEV1cuxzkK9BnXE46GxFcsWfDfL69M8Gn8IKAcfJkmIQEp9/s640/IMG_20240220_094945%20(1).jpg" style="font-size: large; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy0rIl8yiv93I7cqDeHn_TtF8a4KHCTyUP5ju-ryKdJOEIgOuVelecV4esxwUczYT0jZ2mzRxUT1AFrFRI3WqjzsA6XTXXMmvajrQ45hr29a6yVf92el30u8HmV8Ooz6TPHc8vzuPSUKF_GcEV1cuxzkK9BnXE46GxFcsWfDfL69M8Gn8IKAcfJkmIQEp9/w480-h640/IMG_20240220_094945%20(1).jpg" width="480" /></a></div><p></p><span style="font-size: large;"><div style="text-align: center; text-decoration-line: underline;"><u>Ingrédients</u></div><div style="text-align: center;">250 g de mascarpone </div><div style="text-align: center;">200 g de crème liquide entière</div><div style="text-align: center;">30 g de sucre glace</div><div style="text-align: center;">250 g de framboises </div><div style="text-align: center;">200 g de <a href="https://cuisinedisca.blogspot.com/2014/05/speculos.html" style="color: #dc8c40; text-decoration-line: none;">spéculos maison</a></div><div style="text-align: center;"><u>Présentation</u> </div><div style="text-align: center;"><a href="https://cuisinedisca.blogspot.com/2014/07/coulis-de-framboise.html" style="color: #dc8c40; text-decoration-line: none;">Confiture de framboises</a></div><div style="text-align: center;">Quelques framboises</div><div style="text-align: center;">Spéculos mixés </div><div style="text-align: center;"><br /></div><div style="text-align: justify;">Commencer par réserver 15 bonnes minutes au congélateur un bol contenant le mascarpone et la crème liquide ainsi que les fouets. Ajouter le sucre glace dans le bol contenant le mascarpone refroidi et monter le tout en chantilly ferme. Mixer les spéculos et en étaler une couche au fond d'un plat à gratin. Répartir dessus une couche de crème puis une couche de framboises et ainsi de suite jusqu'à épuisement des ingrédients, en terminant par une couche de crème. Ce n'est pas grave si la poudre se mélange à la crème. Réserver au frais six heures minimum avant le service. Garnir ensuite d'un peu de confiture, une poche munie d'une douille lisse de 6 mm et tracer des lignes parallèles sur le dessus. Marbrer à l'aide d'un pic à brochette, dans un sens puis dans l'autre. Parsemer de poudre de spéculos sur le pourtour. Disposer les framboises au dernier moment, sinon elles risquent de rendre du jus.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqe3lK4H68fSPlNOH_aWLlzwLYOBaP-2NInb9vEg-N38nBYONf6PqUYlv2-eUmUtIu9Rx7ub9D88lAFZ6Dx2cs3HhY1gkB16Aa84x8JTnzqNcpgskIVFRb4huMgxgaUS5zaDaHiB3vv-CrH7Sh3CRbwNq9Lw0apI9Mv1EZgjxHpk1bVjM2Y1OadEnA3ee2/s640/IMG_20240220_094945%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqe3lK4H68fSPlNOH_aWLlzwLYOBaP-2NInb9vEg-N38nBYONf6PqUYlv2-eUmUtIu9Rx7ub9D88lAFZ6Dx2cs3HhY1gkB16Aa84x8JTnzqNcpgskIVFRb4huMgxgaUS5zaDaHiB3vv-CrH7Sh3CRbwNq9Lw0apI9Mv1EZgjxHpk1bVjM2Y1OadEnA3ee2/w480-h640/IMG_20240220_094945%20(1).jpg" width="480" /></a></div></span></div>ISCAhttp://www.blogger.com/profile/16367696850516354251noreply@blogger.com16tag:blogger.com,1999:blog-7662320281500356594.post-20064732449488757942024-03-08T07:00:00.007+01:002024-03-08T07:00:00.138+01:00Pappardelle aux betteraves <p style="text-align: center;"> <span style="font-size: large;">Des pâtes maison colorées pour égayer les papilles et l'assiette. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO1NMPYI5pM5phaRU8SMrXfw5pA3OTw-xr8sJqvwklgT2PL9ade4IvAVPWfR40SVuWhuho_vAapbtE3uafUhgRl4eTBsuxol52mP_Ii-aZ_haqsHSsCU2TYsn42Clusly2xlNU59CZcFfsxRfA9lxE5KT2Xs59UoymccukX3jEf5jIrcggxumEMbJzNLb3/s639/IMG_20240219_141808.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="639" data-original-width="452" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO1NMPYI5pM5phaRU8SMrXfw5pA3OTw-xr8sJqvwklgT2PL9ade4IvAVPWfR40SVuWhuho_vAapbtE3uafUhgRl4eTBsuxol52mP_Ii-aZ_haqsHSsCU2TYsn42Clusly2xlNU59CZcFfsxRfA9lxE5KT2Xs59UoymccukX3jEf5jIrcggxumEMbJzNLb3/w452-h640/IMG_20240219_141808.jpg" width="452" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><span style="font-size: large;"><u>Ingrédients</u></span></div><div style="text-align: center;"><span style="font-size: large;">200 g de farine</span></div><div style="text-align: center;"><span style="font-size: large;">100 g de semoule fine</span></div><div style="text-align: center;"><span style="font-size: large;">80 g de betterave</span></div><div style="text-align: center;"><span style="font-size: large;">2 oeufs entiers+ 1 jaune</span></div><div style="text-align: center;"><span style="font-size: large;">1 cc de sel</span></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">Cuire la betterave (évidemment on cuit toute une botte en même temps) à la vapeur et à l'autocuiseur pendant 1/2 heure. Laisser refroidir, éplucher et mixer.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRHXXvU1D6pgTNlLkg4o-g23LOmvz1EmeY8z3CeYtif3QPefsLEJt9n4Fxd62zNHThQnNT6l4FFeeCcKvg6RjxC5o0o7207G2fdo0rocJ1ulM6pECyV6cTVZxVK2jdm8KS_YTMp5DbLOORoX3G55a_83E82m6dIfPi2FpTDiA2jTZjQebYmhw9bvOnJUd/s4096/IMG_20240219_083622.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="405" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRHXXvU1D6pgTNlLkg4o-g23LOmvz1EmeY8z3CeYtif3QPefsLEJt9n4Fxd62zNHThQnNT6l4FFeeCcKvg6RjxC5o0o7207G2fdo0rocJ1ulM6pECyV6cTVZxVK2jdm8KS_YTMp5DbLOORoX3G55a_83E82m6dIfPi2FpTDiA2jTZjQebYmhw9bvOnJUd/w304-h405/IMG_20240219_083622.jpg" width="304" /></a></div></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-size: large;"><span style="font-size: large;"><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;">Mélanger la farine avec la semoule, le sel et les oeufs. Ajouter la betterave, mélanger intimement. Laisser reposer au frais 1 heure, idéalement une nuit au réfrigérateur.</div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTbw573-TF6lV3iBLPoZeCAylLbNhwhz5pCCyRKmDzOd4YP3B9UHChj8S9Z_aA2-FGyUPxcZF8zIy7NqlV7vXhxBwxs3hqEFHU4ZyteIO42iGqpRm2r-109cWL6x9ypjRyPtpIQqmff69JvIjds0mlALLBSNHZxtIoGM6B5AuwYn7aIP3EgeFH8Lh8lzxa/s4096/IMG_20240219_093106.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTbw573-TF6lV3iBLPoZeCAylLbNhwhz5pCCyRKmDzOd4YP3B9UHChj8S9Z_aA2-FGyUPxcZF8zIy7NqlV7vXhxBwxs3hqEFHU4ZyteIO42iGqpRm2r-109cWL6x9ypjRyPtpIQqmff69JvIjds0mlALLBSNHZxtIoGM6B5AuwYn7aIP3EgeFH8Lh8lzxa/w300-h400/IMG_20240219_093106.jpg" width="300" /></a></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;"><br /></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;">Fleurer généreusement le plan de travail avec un mélange de semoule et de farine et étaler la pâte au rouleau. Installer la machine à pâtes. </div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnb9wFcv7s26cEnihyphenhyphenDZSi5FVhe8xZ-i-TSrTtfCPVfBpFjqH18E_O1j5dr8kgy4RzTwgC11C_-nR1j-4m7qIuaie_HXRtjDy8YYSrNDMxj4vdm4yFwWwevTjGtPzIgiTl9eXOnfM17uisAdydBvQG0rit69jiO8tS822ic5hIakaMOHOVEe2I45Ck_7Xy/s4096/IMG_20240219_104622.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnb9wFcv7s26cEnihyphenhyphenDZSi5FVhe8xZ-i-TSrTtfCPVfBpFjqH18E_O1j5dr8kgy4RzTwgC11C_-nR1j-4m7qIuaie_HXRtjDy8YYSrNDMxj4vdm4yFwWwevTjGtPzIgiTl9eXOnfM17uisAdydBvQG0rit69jiO8tS822ic5hIakaMOHOVEe2I45Ck_7Xy/w300-h400/IMG_20240219_104622.jpg" width="300" /></a></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;"><br /></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;">Diviser le pâton en 7 parts. Passer les bandes de pâte farinées dans la machine en réglant d'abord sur le cran n°1 puis replier le rectangle, fariner de nouveau la pâte et la repasser dans le laminoir au cran n°3 et ainsi de suite jusqu'au n°6. </div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxv5Ckx9ukk6eVKZQdpPzDdohSZlq9k2sjEFx56gDDSfku3U6fY9OVNBGRtfgd-EteYjr8b43drt8L46xDM51nZJzegm78Hpym4geOwx9npK_u__OP3IXhAGUy4jBeSaA3ztZ-epWHjLJSxD-zZ9wwi69HA2c-vkJY-Che42OT_lpLWdERFyznpqGuSJg_/s4096/IMG_20240219_111010.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxv5Ckx9ukk6eVKZQdpPzDdohSZlq9k2sjEFx56gDDSfku3U6fY9OVNBGRtfgd-EteYjr8b43drt8L46xDM51nZJzegm78Hpym4geOwx9npK_u__OP3IXhAGUy4jBeSaA3ztZ-epWHjLJSxD-zZ9wwi69HA2c-vkJY-Che42OT_lpLWdERFyznpqGuSJg_/w300-h400/IMG_20240219_111010.jpg" width="300" /></a></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;"><br /></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;">Disposer les bandes au fur et à mesure sur un torchon saupoudré de farine. Détailler chaque bande en quatre lanières. Faire sécher une demi journée et réserver au frais dans une boîte hermétique.</div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJy8xlL9tOkL1Y8Pbcp43sA3vRB7V0IwgZ0m2GscLB3-7GJcM12ka7N2zHV2upCGOievTHAJrtbm7TSqPEtPtXxg4QhLjAmo8VfKE7HIyMHyb2embrORZIbvXYzImMfQ-qy3fg4W6-1A_RJi_42S3toFbHsKeAKk5a54dKRc33PrVGB85Z6-5lprk5_URS/s4344/IMG_20240219_113519.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4344" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJy8xlL9tOkL1Y8Pbcp43sA3vRB7V0IwgZ0m2GscLB3-7GJcM12ka7N2zHV2upCGOievTHAJrtbm7TSqPEtPtXxg4QhLjAmo8VfKE7HIyMHyb2embrORZIbvXYzImMfQ-qy3fg4W6-1A_RJi_42S3toFbHsKeAKk5a54dKRc33PrVGB85Z6-5lprk5_URS/w452-h640/IMG_20240219_113519.jpg" width="452" /></a></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;"><br /></div></span></span></div>ISCAhttp://www.blogger.com/profile/16367696850516354251noreply@blogger.com11tag:blogger.com,1999:blog-7662320281500356594.post-46083395685677870762024-03-06T18:00:00.292+01:002024-03-06T18:07:47.296+01:00Coings à la Condé meringués <div style="text-align: justify;"><span style="font-size: large;">Les fruits "<i>à la Condé</i>" ont été inventés par les cuisiniers successifs du cousin de Louis XIV, le susnommé <i>Grand Condé</i>, qui préparaient pour lui toutes sortes d'apprêts auxquels ils donnèrent le nom de leur maître.</span></div><div style="text-align: justify;"><span style="font-size: large;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihOHoGqhU-FWqlRVs5-hp2D6BRcTpn0ZaAaDpt6LtY4dRpP2hb3eMzaq2xuq1GX6kSH8XjA0KXz8WeIogJuuGv4GiIRKuAN4wlQjQ0y8gXK9MV4oj-ZzB58xPTnNHMjiv93bmt4rs-PHMVeQdBp8cVwJhAj5n1wRNaSTzNrU7OLOh6A8UuZqINOU0Jzk9V/s4096/IMG_20240214_131312.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4096" data-original-width="3071" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihOHoGqhU-FWqlRVs5-hp2D6BRcTpn0ZaAaDpt6LtY4dRpP2hb3eMzaq2xuq1GX6kSH8XjA0KXz8WeIogJuuGv4GiIRKuAN4wlQjQ0y8gXK9MV4oj-ZzB58xPTnNHMjiv93bmt4rs-PHMVeQdBp8cVwJhAj5n1wRNaSTzNrU7OLOh6A8UuZqINOU0Jzk9V/w480-h640/IMG_20240214_131312.jpg" width="480" /></a></div><div style="text-align: justify;"></div><div><div style="text-align: center;"><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size: large;">A l'origine, c'étaient des <a href="https://cuisinedisca.blogspot.com/2015/07/peches-la-conde.html?m=1">pêches</a>, mais on peut le faire avec des <a href="https://cuisinedisca.blogspot.com/2015/07/des-abricots-la-conde-chantilly.html?m=1">abricots</a>, <a href="https://cuisinedisca.blogspot.com/2018/11/poires-la-conde.html?m=1">poires</a> ou <a href="https://cuisinedisca.blogspot.com/2020/02/pommes-la-conde.html?m=1">pommes</a>. La base est du <a href="https://cuisinedisca.blogspot.com/2014/03/riz-au-lait.html">riz au lait vanillé</a> surmonté de fruits cuits en compote. J'ai fait l'inverse en commençant par la compote et ai couronné le tout de <a href="https://cuisinedisca.blogspot.com/2013/09/meringue-francaise.html">meringue française</a>.</span></div><div style="text-align: justify;"><span style="font-size: large;"><div style="font-size: medium;"><br /></div><div style="font-size: medium;"><span style="font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg_kyDbL5FBbs5xxnEQs17vgEfyR7V_HcaOwGNMPJHxTbJrdwHk2r5rtTrz7Rl39b1subSNyCjsRgjTh4znBYFlJNOsJw8xA-UYXP0KhW0q4ch_KbAwlvQhSpkALLG_9yTlt7OBAUBZhi_9vnZCNjoDWqnnB0i8F65VS4Eqsd8xWlSp9XAwWcnUDL6aO0w-" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1770" data-original-width="1280" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEg_kyDbL5FBbs5xxnEQs17vgEfyR7V_HcaOwGNMPJHxTbJrdwHk2r5rtTrz7Rl39b1subSNyCjsRgjTh4znBYFlJNOsJw8xA-UYXP0KhW0q4ch_KbAwlvQhSpkALLG_9yTlt7OBAUBZhi_9vnZCNjoDWqnnB0i8F65VS4Eqsd8xWlSp9XAwWcnUDL6aO0w-=w290-h400" width="290" /></a></div><br /></span></div></span></div></div><div style="text-align: center;"><u><span style="font-size: large;">Ingrédients</span></u></div><div style="text-align: center;"><span style="font-size: large;">350 g de <a href="https://cuisinedisca.blogspot.com/2024/02/compote-de-coing-au-vin-rouge.html">compote de coings épicée au vin rouge </a></span></div><div style="text-align: center;"><span style="font-size: large;">550 g de <a href="https://cuisinedisca.blogspot.com/2014/03/riz-au-lait.html">riz au lait</a></span></div><div style="text-align: center;"><span style="font-size: large;">1 noix de beurre </span></div><div style="text-align: center;"><span style="font-size: large;"><u><a href="https://cuisinedisca.blogspot.com/2013/09/meringue-francaise.html?m=1">Meringue française</a> </u></span></div><div style="text-align: center;"><span style="font-size: large;">2 blancs vieillis</span></div><div style="text-align: center;"><span style="font-size: large;">95 g de sucre</span></div><div style="text-align: center;"><span style="font-size: large;">1 sachet de sucre vanillé</span></div><div style="text-align: center;"><span style="font-size: large;"><u>Finitions</u> </span></div><div style="text-align: center;"><span style="font-size: large;">1 poignée d'amandes en bâtonnets</span></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjka1ua02mTY81OOjdHpueavwU0sWBjfI01AIS8Fjk-Vl06w8cRwjGzqeFjL_YFWVqORD6wzpfB3ia5c52P_AMIkXgeNd5xIq6Sdv9Jlvxs9053vyKlmOts3swOdEP0MxT21pl3eBD9JKR9mRuv1clA8pmzKg1c2Bhcl6dU3ydfMop8KM6su63-r9jqoJu7/s4096/IMG_20240214_132745.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3071" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjka1ua02mTY81OOjdHpueavwU0sWBjfI01AIS8Fjk-Vl06w8cRwjGzqeFjL_YFWVqORD6wzpfB3ia5c52P_AMIkXgeNd5xIq6Sdv9Jlvxs9053vyKlmOts3swOdEP0MxT21pl3eBD9JKR9mRuv1clA8pmzKg1c2Bhcl6dU3ydfMop8KM6su63-r9jqoJu7/w300-h400/IMG_20240214_132745.jpg" width="300" /></a></div><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">Napper de compote très réduite un moule à gratin beurré. Recouvrir du riz au lait refroidi mais encore souple.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></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/AVvXsEg92CPXXpw1PkfDudEQsnde7P_o-BNzBmmfZ9NN99KCpzxxM6r2nKfCmGkcpzr0NbYw6rqK0QUwbBWIVFkwPiHNpXYDiHdGriOI-gJi6Vn-wiMhsMcD9xvLxAfwZR5642gt9y8oUbeGx_kfxAlhY9JdWGRmHpxqfXVYVprk-dzYh5Wo-rYtRf3tP25Wuxvx/s4096/IMG_20240214_132723.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3071" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg92CPXXpw1PkfDudEQsnde7P_o-BNzBmmfZ9NN99KCpzxxM6r2nKfCmGkcpzr0NbYw6rqK0QUwbBWIVFkwPiHNpXYDiHdGriOI-gJi6Vn-wiMhsMcD9xvLxAfwZR5642gt9y8oUbeGx_kfxAlhY9JdWGRmHpxqfXVYVprk-dzYh5Wo-rYtRf3tP25Wuxvx/w300-h400/IMG_20240214_132723.jpg" width="300" /></a></div><br /></div><div style="text-align: justify;"><span style="font-size: large;"><span>Battre au fouet électrique les blancs d’œufs pour obtenir une neige très ferme. Ajouter les sucres en fin de parcours. </span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span><br /></span></span></div><div style="text-align: justify;"><span style="font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_sxOXDP6EKI5LaTdgFZ8V-VjF22ti2xAcV67zAeRp_RwpYMvzJmdpqLAvCBlgBI8Jlr1YGwXI4ZJrMTmpYVJCiJafJixh1t_DOXwK8OPCIlJHG80IIiQswlE1-eb-IJrvZ3QB3p_TmPNMSvEXlsweXjSrgYNnSnoJreqVV9Jri-QexFeEC-euoAkWeYh0/s4096/IMG_20240214_132647.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3071" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_sxOXDP6EKI5LaTdgFZ8V-VjF22ti2xAcV67zAeRp_RwpYMvzJmdpqLAvCBlgBI8Jlr1YGwXI4ZJrMTmpYVJCiJafJixh1t_DOXwK8OPCIlJHG80IIiQswlE1-eb-IJrvZ3QB3p_TmPNMSvEXlsweXjSrgYNnSnoJreqVV9Jri-QexFeEC-euoAkWeYh0/w300-h400/IMG_20240214_132647.jpg" width="300" /></a></div><span><br /></span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span>Former des rosaces de meringue à l'aide d'une poche à douille cannelée sur le riz au lait. Enfourner </span><span>45 min à 150°. </span></span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8G0PqPi5nGs54eTMHcwoaooM__D6fu27_i-tk-26MrIvksSlRa5bTDbAxl1Wi2flVSMIQA8V3p6NgU3AzLC5KPpCbGe2d9lH8eJIvHiDIhP0k3cyZFq0EISPHrAc2UbO0B1Sh6tEx5PZLoNugvcg6UcD4jivZo0sK-Rmbieu4x1c4qWfyzlKvqsVdR2jd/s4096/IMG_20240214_132607.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="4096" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8G0PqPi5nGs54eTMHcwoaooM__D6fu27_i-tk-26MrIvksSlRa5bTDbAxl1Wi2flVSMIQA8V3p6NgU3AzLC5KPpCbGe2d9lH8eJIvHiDIhP0k3cyZFq0EISPHrAc2UbO0B1Sh6tEx5PZLoNugvcg6UcD4jivZo0sK-Rmbieu4x1c4qWfyzlKvqsVdR2jd/w300-h400/IMG_20240214_132607.jpg" width="300" /></span></a></div><span style="font-size: large;"><br /></span><div style="text-align: center;"><span style="font-size: large; text-align: justify;">Quinze minutes avant la fin de la cuisson, parsemer de bâtonnets en amandes. Surveiller la coloration.</span></div></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid3ftE9h_MqUhRbRhOZydhEVV98F8orUhUdKqI9zx_z5JDDOaUdx87PDP8C3JQriBbB6n0uuaNzTybOwTZtZqEDh2EIuw9NlES1N4QACNzZ5ffeXZbCnmSITEh_76sMa49eZRUzDFWFTqIJdPKH7r_YCff9uj_cUFBqcA66fa1EdWxUw8qH7NvCdGbjgq-/s4096/IMG_20240215_123815.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid3ftE9h_MqUhRbRhOZydhEVV98F8orUhUdKqI9zx_z5JDDOaUdx87PDP8C3JQriBbB6n0uuaNzTybOwTZtZqEDh2EIuw9NlES1N4QACNzZ5ffeXZbCnmSITEh_76sMa49eZRUzDFWFTqIJdPKH7r_YCff9uj_cUFBqcA66fa1EdWxUw8qH7NvCdGbjgq-/w480-h640/IMG_20240215_123815.jpg" width="480" /></a></div><br /><div style="text-align: justify;"><span style="font-size: large;"><span>Avec cette recette, je participe à la Bataille Food #123 consacrée à la petite et grande histoire de la cuisine, selon le thème choisi par Marion du blog </span><a href="https://tradi.chez-la-marmotte.fr/archives/28958">Marmotte cuisine... tradi</a><span>, la nouvelle marraine de cette édition.</span></span></div></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhEfEp4-YFg7LZv_z3rmL3utsQYGWZX7TTxFzOgbXsNPDtrBOhJ4AyXlVDpLZZ8bzWwMhRv4ZVHeRNiCoEvDnxjjrTjF7NMHnTD0p45VN_jrQ9bG6cH5SwXkJfve5OZv_FnMN30Wt4yV_fbh20TPUTWfvThtQRtwTBUJA16RXT5Xdt05E0uUHsFpUrMSkU0" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="640" data-original-width="640" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhEfEp4-YFg7LZv_z3rmL3utsQYGWZX7TTxFzOgbXsNPDtrBOhJ4AyXlVDpLZZ8bzWwMhRv4ZVHeRNiCoEvDnxjjrTjF7NMHnTD0p45VN_jrQ9bG6cH5SwXkJfve5OZv_FnMN30Wt4yV_fbh20TPUTWfvThtQRtwTBUJA16RXT5Xdt05E0uUHsFpUrMSkU0=w400-h400" width="400" /></a></div><br /></span></div><div style="text-align: center;"><span style="font-size: large;"><div><div style="text-align: justify;"><div style="font-size: medium;"><span style="font-size: large;">Thème particulièrement inspirant, qui ne pouvait que me séduire grandement.</span></div></div><div style="text-align: justify;"><br /></div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8PSBMkNoh3sIHDxRrLwnF7dEaWEdYtTGXo0tiFKi9CJO62DKLGpSqBBERob9Acc-sgVrBhz3oLpmD7T9Xydw1gOFpYGQpxtU7pAePG0WfBLUYUalD-n-cWqyIKSvhK_CYoDfxFuc6rjJ4iPx5DNhQ_g77a48PuoiXjx06zjQC2A_WPbBoMbj9psvT/s302/bataille%20food.PNG" style="color: #dc8c40; text-decoration-line: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8PSBMkNoh3sIHDxRrLwnF7dEaWEdYtTGXo0tiFKi9CJO62DKLGpSqBBERob9Acc-sgVrBhz3oLpmD7T9Xydw1gOFpYGQpxtU7pAePG0WfBLUYUalD-n-cWqyIKSvhK_CYoDfxFuc6rjJ4iPx5DNhQ_g77a48PuoiXjx06zjQC2A_WPbBoMbj9psvT/s1600/bataille%20food.PNG" style="background: rgb(255, 255, 255); border: 1px solid rgb(114, 91, 91); box-shadow: rgba(0, 0, 0, 0.1) 1px 1px 5px; box-sizing: border-box; max-width: 100%; padding: 8px; position: relative;" /></a></div><div style="text-align: justify;"><br style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif;" /></div></span></div><div style="text-align: center;"><span style="font-size: large;"><div><div style="text-align: justify;">Jeu créé par le <a href="http://www.bistrodejenna.com/" style="color: #dc8c40; text-decoration-line: none;">Bistro de Jenna</a> et administré par<a href="https://keskonmangemaman.blogspot.com/" style="color: #dc8c40; text-decoration-line: none;"> Keskonmangemaman?</a> qui s'occupe également de la page<a href="https://www.facebook.com/bataillefood/" style="color: #dc8c40; text-decoration-line: none;"> Facebook</a>. <span style="text-align: left;">La précédente marraine de la Bataille Food #122, Rachida du blog </span><a href="https://monpticoin.over-blog.com/" style="text-align: left;">Recette algériennes et d’ailleurs</a>.</div></div><div style="text-align: left;"><br /></div></span></div><div style="text-align: center;"><span style="font-size: large;">Liste des participants </span></div><div style="text-align: center;">Rachida du blog <a href="https://monpticoin.over-blog.com/">Recettes algériennes et d’ailleurs</a></div><div style="text-align: center;">Alicia du blog <a href="https://baldessaveurs.over-blog.com/">Au bal des saveurs</a></div><div style="text-align: center;">Isabelle du blog <a href="https://cuisinedisca.blogspot.com/">La cuisine d’ici et d’ISCA</a></div><div style="text-align: center;">Nessa du blog <a href="https://bakingwithnessa.com/">Baking with Nessa</a></div><div style="text-align: center;">Vanessa du blog <a href="https://petitbohnium.over-blog.com/">Popote de petit_bohnium</a></div><div style="text-align: center;">Michelle du blog <a href="https://www.plaisirs-de-la-maison.com/">Plaisirs de la Maison</a></div><div style="text-align: center;">Laurence du blog <a href="https://plaisiretequilibre.com/">Plaisir et Équilibre</a></div><div style="text-align: center;">Zika du blog <a href="https://cuisinebonoisedezika.blogspot.com/">Cuisine Bonoîse de Zika</a></div><div style="text-align: center;">Sylvie du blog <a href="https://lamachineaexplorer.com/">La Machine à Explorer</a></div><div style="text-align: center;">Samar du blog <a href="https://www.mesinspirationsculinaires.com/">Mes Inspirations Culinaires</a></div><div style="text-align: center;">Saléha du blog <a href="https://www.auxdelicesdupalais.net/">Aux Délices du Palais</a></div><div style="text-align: center;">Viviane de blog <a href="https://quoiquonmange.com/">Quoi qu’on mange ?</a></div><div style="text-align: center;">Dominique du blog <a href="https://saporitissimifr.wordpress.com/">Saporitissimi</a></div><div style="text-align: center;">Hélène du blog <a href="https://keskonmangemaman.blogspot.com/">Keskonmangemaman ?</a></div><div style="text-align: center;">Michèle du blog <a href="https://croquantfondantgourmand.com/">Croquant Fondant Gourmand</a></div><div style="text-align: center;">Catalina du blog <a href="https://www.leblogdecata.com/">Le blog de Cata</a></div><div style="text-align: center;">Giulia du blog <a href="https://undejeunerenprovence.fr/">Un déjeuner en Provence</a></div><div style="text-align: center;">Gridelle du blog <a href="https://les-voyages-de-gridelle.over-blog.com/">Les Voyages de Gridelle</a></div><div style="text-align: center;">Christine du blog <a href="https://pause-nature.over-blog.com/">Pause-nature</a></div><div style="text-align: center;">Natalia du blog <a href="https://www.sucreetepices.com/">Sucre et épices</a></div><div style="text-align: center;">Virginie, <a href="https://canesentpasunpeulebrulela.fr/">Ça ne sent pas un peu le brulé là ?</a></div><div style="text-align: center;">Ewa du blog <a href="http://leshorizonsdewa.canalblog.com/">Les Horizons d’Ewa</a></div><div style="text-align: center;">Marion du blog <a href="https://tradi.chez-la-marmotte.fr/">Marmotte cuisine… tradi !</a></div></div>ISCAhttp://www.blogger.com/profile/16367696850516354251noreply@blogger.com32tag:blogger.com,1999:blog-7662320281500356594.post-82820064445750561742024-03-05T07:00:00.164+01:002024-03-05T07:00:00.137+01:00Boulgour, poulet & légumes <p style="text-align: justify;"><span style="font-size: large;">J'ai remplacé les <a href="https://cuisinedisca.blogspot.com/2022/02/boulgour-boulettes-et-legumes.html?m=1">boulettes</a> par du poulet pour ce plat complet que j'affectionne. Ce n'est pas encore la saison des courgettes mais j'avais vraiment envie de changer un peu de légumes. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmuEVTApbwNLF_SvgHHzn2bUinA1aGBo4CCq2KZGgZpnVZ9lrSQU58JtWPZLfjhTAcIbxdZXfkTYVQ0mDvu9QITQ430r8jP8QTflSiv4OsjbulzDKCRMFbBUq0xIVf0Z4h42qbkHTyBYK8gqkpFHbvSow7nD6T7rqxcKZ-UfPSUM2xUeaBqi4SdaRrZg34/s4096/IMG_20240228_121513.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="4096" data-original-width="3071" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmuEVTApbwNLF_SvgHHzn2bUinA1aGBo4CCq2KZGgZpnVZ9lrSQU58JtWPZLfjhTAcIbxdZXfkTYVQ0mDvu9QITQ430r8jP8QTflSiv4OsjbulzDKCRMFbBUq0xIVf0Z4h42qbkHTyBYK8gqkpFHbvSow7nD6T7rqxcKZ-UfPSUM2xUeaBqi4SdaRrZg34/w480-h640/IMG_20240228_121513.jpg" width="480" /></span></a></div><div><span style="font-size: large;"><br /></span></div><div><div class="MsoNormal" style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: center;"><u><span style="font-size: large;">Ingrédients</span></u></div><div class="MsoNormal" style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif;"><a href="https://4.bp.blogspot.com/-0ppKjt4noGE/UcNzU7J13tI/AAAAAAAACrA/XTZRAPyrw3I/s1600/Nouvelle+image+(2).png" style="clear: right; color: #dc8c40; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration-line: none;"></a><div style="text-align: center;"><span style="font-size: large;">1 kg de hauts de cuisse de poulet </span></div><span style="font-size: large;"><o:p></o:p></span></div><div class="MsoNormal" style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: center;"><span style="font-size: large;">2 gros oignons </span></div><div class="MsoNormal" style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: center;"><span style="font-size: large;">4 belles carottes<o:p></o:p></span></div><div class="MsoNormal" style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: center;"><span style="font-size: large;">4 courgettes</span></div><div class="MsoNormal" style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: center;"><span style="font-size: large;">2 navets</span></div><div class="MsoNormal" style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: center;"><span style="font-size: large;">2 belles branches de céleri</span></div><div class="MsoNormal" style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: center;"><span style="font-size: large;">120 g de <a href="https://cuisinedisca.blogspot.com/2020/04/aquafaba.html" style="color: #dc8c40; text-decoration-line: none;">pois chiches cuits</a></span></div><div class="MsoNormal" style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif;"><div style="text-align: center;"><span style="font-size: large;">1 boîte de tomates pelées</span></div></div><div class="MsoNormal" style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: center;"><span style="font-size: large;">Coriandre</span></div><div class="MsoNormal" style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: center;"><span style="font-size: large;">2 cs d'épices à couscous</span></div><div class="MsoNormal" style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: center;"><span style="font-size: large;">Sel, poivre </span></div><div class="MsoNormal" style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: center;"><span style="font-size: large;">Huile d’olive<span style="color: grey;"><o:p></o:p></span></span></div><div class="MsoNormal" style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: center;"><a href="https://cuisinedisca.blogspot.com/2014/08/cotes-dagneau-et-boulgour.html" style="color: #dc8c40; text-decoration-line: none;"><span style="font-size: large;">Boulgour </span></a></div><div style="text-align: center;"><span style="font-size: large;">250 g de boulgour moyen</span></div><div style="text-align: center;"><span style="font-size: large;"> 250 g de tomates pelées</span></div><div style="text-align: center;"><span style="font-size: large;">250 g d'eau</span></div><div style="text-align: center;"><span style="font-size: large;">1 bel oignon</span></div><div style="text-align: center;"><span style="font-size: large;">Huile d'olive</span></div><div style="text-align: center;"><span style="font-size: large;">1 noix de beurre</span></div><div class="MsoNormal" style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: center;"><span style="font-size: large;"><br /></span></div><div class="MsoNormal" style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;"><span style="font-size: large;"><span>Faire revenir les morceaux de poulet sans matières grasses. Lorsqu' ils sont bien dorés, ajouter les oignons émincés avec 2 cs d'épices. Dès qu'ils sont translucides, mouiller avec les tomates pelées et 1 litre d'eau bouillante. Porter à ébullition, incorporer les carottes coupées en gros bâtonnets, les navets détaillés en quartiers et le céleri émincé. Faire cuire 30 min et p</span>réparer pendant ce temps le <a href="https://cuisinedisca.blogspot.com/2014/08/cotes-dagneau-et-boulgour.html" style="color: #dc8c40; text-align: center; text-decoration-line: none;"><span>boulgour</span></a> dans une casserole moyenne. Laisser reposer ce dernier avec un torchon sous le couvercle : c'est le petit secret pour que les grains se détachent.</span></div><div class="MsoNormal" style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;"><span style="font-size: large;"><br /></span></div><div class="MsoNormal" style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgufcQvu-FTdONcyF_ikBWq-aOwaPheYw6gca5kutfuc0sTRQeH41Y3RT43uHkJlz1lhD_sPWquV_69UJ9MyZv05BwXyxHU2YYQxCIbAmkrpZDe9LbGTjMRln_EJSuf8gm7rrSr0QnMJNlXtLjH-uzTJHe-Vjtr2U6MzJi9G-bMHQqn5YRbtBcYWG7qof83/s4096/IMG_20240228_121428.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3071" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgufcQvu-FTdONcyF_ikBWq-aOwaPheYw6gca5kutfuc0sTRQeH41Y3RT43uHkJlz1lhD_sPWquV_69UJ9MyZv05BwXyxHU2YYQxCIbAmkrpZDe9LbGTjMRln_EJSuf8gm7rrSr0QnMJNlXtLjH-uzTJHe-Vjtr2U6MzJi9G-bMHQqn5YRbtBcYWG7qof83/w300-h400/IMG_20240228_121428.jpg" width="300" /></a></div><br /></div><div class="MsoNormal" style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;"><span style="font-size: large;"><span>Ajouter les courgettes </span><span>partiellement épluchées et coupées ainsi que les pois chiches</span><span> dans la marmite contenant la viande et les légumes. Poursuivre la cuisson puis répartir la viande et les légumes sur le boulgour. Servir </span><span>avec de la coriandre fraîche et le bouillon à part.</span></span></div><div class="MsoNormal" style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;"><span style="font-size: large;"><br /></span></div><div class="MsoNormal" style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGHAPVYrj93TX1VQmp_O72nW_MzqVUA0tdOXT1i2CUj2Tg5Uk2G3QdTc0P_PyzyX4OL2HkLXNUMC8Ro7Y_N69LtLnP4YClDLYz_1USwpR6iTv0APv1dhhPoKAf7viWP6hQ5LeeNZ0vDL_XJgi2DcJb5xarZD9Suynr9FmTHG9A4wrKbyk4UvHCGl7q1CpD/s4096/IMG_20240228_121513.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3071" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGHAPVYrj93TX1VQmp_O72nW_MzqVUA0tdOXT1i2CUj2Tg5Uk2G3QdTc0P_PyzyX4OL2HkLXNUMC8Ro7Y_N69LtLnP4YClDLYz_1USwpR6iTv0APv1dhhPoKAf7viWP6hQ5LeeNZ0vDL_XJgi2DcJb5xarZD9Suynr9FmTHG9A4wrKbyk4UvHCGl7q1CpD/w480-h640/IMG_20240228_121513.jpg" width="480" /></a></div></div></div>ISCAhttp://www.blogger.com/profile/16367696850516354251noreply@blogger.com16tag:blogger.com,1999:blog-7662320281500356594.post-42910734240595652742024-03-03T08:00:00.273+01:002024-03-03T08:00:00.214+01:00Tartine à la betterave, roquefort & miel<p style="text-align: justify;"><span style="font-size: large;">Avec le miel de Cécile, les légumes et les noix du jardin, j'ai réalisé une petite entrée tellement simple qu'il ne s'agit pas vraiment d'une recette mais plutôt d'une idée pour les repas du quotidien. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Pct5nhyphenhyphenigmflOP36xUVP-JW4IpnZn9KblyE8oShLA3mdvCRFulx4wpurkgvDx3Z6OQjMD0Hzn7nCjABaE_hUKZYrIfMM8uvuo2lIrX7RslxWYVdbB71Tq7vTCmvdeMTyOqzWYYCLW3YDN49e0Fz11QTfnTO9jgV0AFEPmvvrsTOZHefBlWDLAdAAKZ74/s640/IMG_20240220_120950.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Pct5nhyphenhyphenigmflOP36xUVP-JW4IpnZn9KblyE8oShLA3mdvCRFulx4wpurkgvDx3Z6OQjMD0Hzn7nCjABaE_hUKZYrIfMM8uvuo2lIrX7RslxWYVdbB71Tq7vTCmvdeMTyOqzWYYCLW3YDN49e0Fz11QTfnTO9jgV0AFEPmvvrsTOZHefBlWDLAdAAKZ74/w480-h640/IMG_20240220_120950.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><u>Ingrédients</u></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Pain nordique aux graines</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Ail frais</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Crème épaisse</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Betteraves crues</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Roquefort</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Noix</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Miel </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Aneth</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><u>Accompagnement</u></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Roquette, vinaigrette</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDD7P2clGPSwIR6pTXIQW2mZRbdQYCoaXb2fpBzeTOearW2Ved1pee2SiXN3OOM41MBfFZ14tFwuwBKptHzkQtsXFbHLLjq1BSj3SHz2FdtoU9jy3Zks9ETbCI91X-oXiyZ2CfXSmmlr0U9HnNmJm9G1TnzNpJgQvNTrmRY3f-6RWC6I2BlUDWo5G9dvSm/s640/IMG_20240218_125153%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDD7P2clGPSwIR6pTXIQW2mZRbdQYCoaXb2fpBzeTOearW2Ved1pee2SiXN3OOM41MBfFZ14tFwuwBKptHzkQtsXFbHLLjq1BSj3SHz2FdtoU9jy3Zks9ETbCI91X-oXiyZ2CfXSmmlr0U9HnNmJm9G1TnzNpJgQvNTrmRY3f-6RWC6I2BlUDWo5G9dvSm/w300-h400/IMG_20240218_125153%20(1).jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-size: large;"><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;">Cuire les betteraves 30 min à la vapeur et à l'autocuiseur en laissant 1/2 cm de tige. <span style="text-align: justify;">Les laisser refroidir, les peler et les détailler en fines lamelles.</span><span style="font-size: large; text-align: justify;"> </span><span style="background-color: transparent;">Faire griller légèrement le pain et le frotter à l'ail. </span></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtqU-8AdQnqVdy5C1pFrMNSPuGfLwEZlioIcG8Cz4jR4_WIfvvGZROcwRgk0JnluZ2vee1NcwS8QyXSqoKLBv_XCJmky_PBTX4j4FLZ7cyv2X-i2GqeD7BtHVtgEhRq-TPAvgg7P_5JYUUcOu2trFZIswoVqJCgUnsaBwFWvZHtgoo6YuXdo0eh-GXR3_C/s4096/IMG_20240220_140835.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3071" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtqU-8AdQnqVdy5C1pFrMNSPuGfLwEZlioIcG8Cz4jR4_WIfvvGZROcwRgk0JnluZ2vee1NcwS8QyXSqoKLBv_XCJmky_PBTX4j4FLZ7cyv2X-i2GqeD7BtHVtgEhRq-TPAvgg7P_5JYUUcOu2trFZIswoVqJCgUnsaBwFWvZHtgoo6YuXdo0eh-GXR3_C/w300-h400/IMG_20240220_140835.jpg" width="300" /></a></div><div style="text-align: center;"><br /></div></span><div><div style="text-align: justify;"><span style="font-size: large;">Sur chaque tranche, répartir une cuillérée de crème, quelques lamelles de betterave, du roquefort émietté, des cerneaux de noix et un peu de miel. </span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></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/AVvXsEiYbRiTIH595dF5yYaVQW8_rd06KZ3unzQXg6Xo-4_YthOvujtFBNNsEz7Iq8TJt_jDY1AONMEy0voBOfrBFT8mKh5DC3zC2HiEgtBXAEGhyyaHjCRtLVNrB6CaKRM9uOD-xGl-4fQdnzktbtTYCE3JZLOE4iaQEtaat3-E_UROlF7MiOW6m3WcZnRnKmLa/s4096/IMG_20240220_120231.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYbRiTIH595dF5yYaVQW8_rd06KZ3unzQXg6Xo-4_YthOvujtFBNNsEz7Iq8TJt_jDY1AONMEy0voBOfrBFT8mKh5DC3zC2HiEgtBXAEGhyyaHjCRtLVNrB6CaKRM9uOD-xGl-4fQdnzktbtTYCE3JZLOE4iaQEtaat3-E_UROlF7MiOW6m3WcZnRnKmLa/w300-h400/IMG_20240220_120231.jpg" width="300" /></a></div><br /></div><div style="text-align: justify;"><span style="font-size: large;">Enfourner quelques minutes à 180°, le temps que les tartines soient chaudes et le fromage légèrement fondu. Parsemer d'un brin d'aneth, servir avec de la roquette et une bonne vinaigrette. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: times;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwWotyzxERFKNlVQbzULA-URnwEX35js554_lkHWoZrLV3Zw-ZdF6Kvd3_oGDeWAbIhFysSrapVmVv00Rg0QS0nSNcfZFmvATwLjOmBhPKqGow7CnLoSYWWi7E4uwS09J-chm2_ckT5oBbsPmmnZ6tAuL9S5_Ri240V6iSOvvxSOAo9EtsnoCgG4VTemXI/s640/IMG_20240220_140955.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="452" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwWotyzxERFKNlVQbzULA-URnwEX35js554_lkHWoZrLV3Zw-ZdF6Kvd3_oGDeWAbIhFysSrapVmVv00Rg0QS0nSNcfZFmvATwLjOmBhPKqGow7CnLoSYWWi7E4uwS09J-chm2_ckT5oBbsPmmnZ6tAuL9S5_Ri240V6iSOvvxSOAo9EtsnoCgG4VTemXI/w452-h640/IMG_20240220_140955.jpg" width="452" /></a></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-size: large;">Pour compléter le menu, je propose un <a href="https://cuisinedisca.blogspot.com/2018/08/poulet-roti-au-miel-la-libanaise.html?m=1">poulet rôti au miel à la libanaise</a></span></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgODHU5y_wGLA2SkAxL4KplYVNIJ-4mUt16izxXlysyJUnvIca-5sNHJPB15bXtV_FrctyPm4loJY_pquddSLwZy5wJyqPqtvhyEjgqIunTVUWSEicR-aaiZz3vyNz8orh3z0uxI7RuUJQQD2zfF_jJmZJBAoYPFrKIxXO4hyphenhyphenqXr-KHSSlse2pLUldaSaKz/s1527/IMG_20240223_205208.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1527" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgODHU5y_wGLA2SkAxL4KplYVNIJ-4mUt16izxXlysyJUnvIca-5sNHJPB15bXtV_FrctyPm4loJY_pquddSLwZy5wJyqPqtvhyEjgqIunTVUWSEicR-aaiZz3vyNz8orh3z0uxI7RuUJQQD2zfF_jJmZJBAoYPFrKIxXO4hyphenhyphenqXr-KHSSlse2pLUldaSaKz/w283-h400/IMG_20240223_205208.jpg" width="283" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: center;">et une <a href="https://cuisinedisca.blogspot.com/2013/12/salade-dorange-au-miel-et-la-fleur.html?m=1">salade d'orange au miel. </a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAL9jSO7zBWJS39wLScOiTIkTN2nm5BYJMHMDipD2x1cU_e3SwiDS3phkh-V-kwd8flw-jIZLVT8MNu4HCU3lGmq39jZos4WB9qx5jVnBYEPBlePh7ssTHS-RmLcXUs-wIffD655usN5DFR4Zy8_NmPH2NaxDBjd0CsHfYdxujcgK9cLdlEI3A783D9htV/s1495/IMG_20240225_184614.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1495" data-original-width="1057" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAL9jSO7zBWJS39wLScOiTIkTN2nm5BYJMHMDipD2x1cU_e3SwiDS3phkh-V-kwd8flw-jIZLVT8MNu4HCU3lGmq39jZos4WB9qx5jVnBYEPBlePh7ssTHS-RmLcXUs-wIffD655usN5DFR4Zy8_NmPH2NaxDBjd0CsHfYdxujcgK9cLdlEI3A783D9htV/w283-h400/IMG_20240225_184614.jpg" width="283" /></a></div><br /></div><div style="text-align: justify;"><span style="font-size: large;">Avec la tartine à la betterave au et au miel, je participe au défi "Recette autour d’un ingrédient" lancé par <a href="http://www.mesinspirationsculinaires.com/">Mes inspirations culinaires </a>et <a href="https://www.amourdecuisine.fr/">Amour de cuisine.</a> </span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></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/AVvXsEjwiGdpugfjnekqsmFdCzw5VeRyZVC5OsX-11nZu9kRe-o6nGYxdl67NW8oz7NIF9vMENh3-t9a_VYATDM_YXh2RaPMzeFHB9CJAsLyusr4KgFjkHgwq95NMW9S5-2ZH5mJrFGwmVX4gVvrxrw0jQ6_5s7OW1EMlPdH-ZXoCIqr0bM-fY_fMPm0s8jEXchY/s350/recette-autour-dun-ingredient.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="200" data-original-width="350" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwiGdpugfjnekqsmFdCzw5VeRyZVC5OsX-11nZu9kRe-o6nGYxdl67NW8oz7NIF9vMENh3-t9a_VYATDM_YXh2RaPMzeFHB9CJAsLyusr4KgFjkHgwq95NMW9S5-2ZH5mJrFGwmVX4gVvrxrw0jQ6_5s7OW1EMlPdH-ZXoCIqr0bM-fY_fMPm0s8jEXchY/w400-h229/recette-autour-dun-ingredient.jpg" width="400" /></a></div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><h2 style="background-color: white; font-weight: 400; line-height: 1; margin: 0px; padding: 0px;"><span style="font-family: times; font-size: large;">La marraine du jeu, notre chère Jackie du blog<a href="https://www.jackiecuisine.com/" style="font-family: "Times New Roman";"> jackiecuisine.com</a><span style="font-family: "Times New Roman";"> a choisi le miel comme ingrédient du mois.</span></span></h2></div><div style="text-align: justify;"><span style="font-size: large;"><br /></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/AVvXsEg61DijURQ66zac4Sk1Qe-5UAsF-Jol_ehmx2HD3ltF92fQ-jyDGmJW0lRB-CQvtJxMMyhaz8YVLNwnLYFEM0c9-Zer7gv71pJVAr1vTcge0cF1FHE4PsFUlAKOhyphenhyphenNaHKJGxtAHBjDNJfUhyPJks88-h2RUG7csV5E5chrNreXXOHjgKLvCF1xqQBytCv5W/s350/recette-ingredient-107-miel.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="200" data-original-width="350" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg61DijURQ66zac4Sk1Qe-5UAsF-Jol_ehmx2HD3ltF92fQ-jyDGmJW0lRB-CQvtJxMMyhaz8YVLNwnLYFEM0c9-Zer7gv71pJVAr1vTcge0cF1FHE4PsFUlAKOhyphenhyphenNaHKJGxtAHBjDNJfUhyPJks88-h2RUG7csV5E5chrNreXXOHjgKLvCF1xqQBytCv5W/w400-h229/recette-ingredient-107-miel.jpg" width="400" /></a></div></div><div><div class="alignement" style="margin: 0px auto; min-height: 1484px; padding: 0px 0px 20px; width: 1084px;"><div class="single ali both" style="clear: both; display: inline-block; margin: 0px 0px 0px 8px; padding: 0px 6px; position: relative; vertical-align: top; width: 774px;"><article class="post marg5 box-post" id="post-40851" style="margin: 0px; padding: 0px;"><div class="post-content" style="margin: 0px; padding: 0px;"><div class="pf-content" style="margin: 0px; padding: 0px;"><span style="font-family: times;"><p style="background-color: white; color: #454545; font-family: Verdana; font-size: 12px; margin: 0px auto; padding: 0px; text-align: center;"><br /></p></span><h2 style="line-height: 1; margin: 0px; padding: 0px;"><div style="text-align: center;"><span style="font-size: large; font-weight: normal;">Les participants :</span></div><div style="text-align: center;"><span style="font-size: large; font-weight: normal;"><br /></span></div><span style="font-weight: normal;"><span style="font-size: medium;">Rachida du blog : <a href="https://monpticoin.over-blog.com/">monpticoin.over-blog.com</a> avec des Beignets au miel<br />Viviane du blog : <a href="https://quoiquonmange.com/">quoiquonmange.com</a> avec un Sirop maison contre la toux au bon goût de miel ~ de citron et de thym<br />Delphine du blog : <a href="https://ohlagourmande.com/">ohlagourmande</a> avec une Tarte rustique à l’oignon et miel<br />Nessa du blog : <a href="http://bakingwithnessa.com/">bakingwithnessa</a> avec un Hot Toddy à l’orange sanguine <br />Annyvonne du blog : <a href="http://lesdelicesdethithoad.com/">lesdelicesdethithoad</a> avec un Moelleux au miel à la multidélice.<br />Christelle du blog : <a href="http://lacuisinedepoupoules.fr/">lacuisinedepoupou</a> avec des Muffins au miel à la pomme.<br />Natly du blog : <a href="http://cuisine.voozenoo.fr/">cuisinedewoozenoo</a> avec des Blancs de poulet au miel, gorgonzola et noix<br />Michelle du blog : <a href="http://plaisirs-de-la-maison.com/">plaisirdelamaison</a> avec un Saumon au four miel et croute de noix de pécan <br />Michèle du blog : <a href="http://croquantfondantgourmand.com/">croquantfondantgourmand</a> avec un Magret de canard au jus de pommes et au miel<br />Isabelle du blog : <a href="http://cuisinedisca.blogspot.fr/">cuisinedisca</a> avec des Tartines à la betterave, roquefort et miel <br />Régis du blog : <a href="http://the-best-recipes.com/">Bestrecipes</a> avec une Pizza chèvre miel<br />Hélène du blog : <a href="http://keskonmangemaman.blogspot.com/">keskonmangemaman</a> avec un Melomakarona<br />Marion du blog : <a href="http://cuisine.chez-la-marmotte.fr/">cuisinechezamarmotte</a> avec un Baklava de haricots verts et corneille à la feta et au miel <br />Salima du blog : <a href="http://cestsalimaquicuisine.over-blog.com/">cestsalimaquicuisine</a> avec un Cake moelleux au miel et à la cannelle<br />Martine du blog : <a href="https://www.kilometre-0.fr/recettes/">kilometre-0</a> avec un Taboulé au sarrasin, agrumes, kiwis et miel <br />Zika du blog : <a href="https://cuisinebonoisedezika.blogspot.com/">cuisinebonoisedezika</a> avec un Makroud el makla, makrout frit au miel , pâte de dattes aux noix<br />Samar du blog : <a href="https://www.mesinspirationsculinaires.com/">mesinspirationsculinaires</a> avec un Saumon au four au soya, miel et gingembre<br />Soulef du blog <a href="https://www.amourdecuisine.fr/">amourdecuisine</a> avec un Dip de feta fouettée au miel épicé<br /> Flo du blog <a href="http://floencuisine.blogspot.com/">floencuisine</a> avec un<br /> Josette du blog<a href="https://www.la-cuisine-de-josette.com/"> lacuisinedejosette</a> avec Blanc de poulet, sauce moutarde et miel.<br /> Assia du blog <a href="http://gourmandiseassia.fr/">gourmandiseassia</a> avec un<br /> Amélie du blog <a href="https://cuisinerpourmafamille.blog/">cuisinerpourmafamille.blog</a> avec un Cake moelleux au miel<br /> Catalina du blog <a href="https://www.leblogdecata.com/">leblogdecata.com</a> avec des Bricks aux pommes et au miel<br /> Vanessa du blog <a href="https://petitbohnium.over-blog.com/">petitbohnium.over-blog.com</a> avec des Briouates amandes miel<br /> Irisa du blog <a href="http://cuisinetcouleurs.canalblog.com/">cuisineetcouleurs</a> avec un<br /> Coco de Nice du blog <a href="http://cuisinenfolie.blogspot.com/">cuisinenfolie </a> avec une Pizza blanche aux trois fromages, chèvre, Mozzarella, Emmental, miel et origan.<br /> Fabienne du blog<a href="http://famoh.net/"> famoh.net</a> avec un Moelleux miel et pommes.<br /> Alicia du blog <a href="http://baldessaveurs.over-blog.com/">baldessaveurs</a> avec des Minis pain d’épices au citron<br /> Christine du blog pausenature avec des Sablés au miel de châtaignier<br /> Virginie du blog <a href="http://canesentpasunpeulebrulela.fr/">casentunpeulebrulela</a> avec un Cake au miel et aux amandes.<br /> Mauricette du blog <a href="http://momogateaux.blogspot.com/">momogateaux</a> avec des Amandes caramélisées au miel <br /> Natalia du blog <a href="http://sucreetepices.com/">sucreetepices</a> avec des Muffins hypers moelleux au miel<br /> Ewa du blog <a href="http://leshorizonsdewa.canalblog.com/">leshorizonsdewa</a> avec un Pain d’épices à la farine de sorgho, miel de fleurs et écorces d’oranges confites <br /> Guy du blog <a href="http://guy59620.wordpress.com/">bienvenuechezguy</a> avec des Muffins au miel pépites de chocolat au lait<br /> Jackie du blog <a href="https://www.jackiecuisine.com/">jackiecuisine</a> avec des Suprêmes de pintade fermière au miel et aux figues <br /></span></span><span style="font-family: times;"><br /></span></h2></div></div></article></div></div></div></div>ISCAhttp://www.blogger.com/profile/16367696850516354251noreply@blogger.com37tag:blogger.com,1999:blog-7662320281500356594.post-34576370625629679552024-03-01T07:00:00.111+01:002024-03-08T16:27:45.410+01:00Une histoire de la cuisine...<p style="text-align: justify;"><span style="font-size: large;">Notre chère Marion, du blog <i>"<a href="https://tradi.chez-la-marmotte.fr/">Marmotte cuisine</a>" </i>a été particulièrement inspirée dans le choix du thème du prochain <a href="https://tradi.chez-la-marmotte.fr/archives/28958">défi culinaire</a> dont elle est la marraine. Elle nous propose "<i>La petite et grande histoire de la cuisine"</i>. L'occasion de faire un modeste récapitulatif des recettes déjà publiées, en référence à ce sujet particulièrement riche. </span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_0M8ig447qUyziscbHfv8jSs3hRKY9yTtEOMeMfoJH87x0AjtxcgDa5F-YT0HbM7hC8ASaT9qAqNTBOONAmMhiBglWO9mRaEVCWy98sur_NFQ6DGqdM8soasmdw8mhOZoJJxxVYZFfEuEUbwzMB3gRfdFEsiSL3vYwAatGsYmF7JFACuFRemiWnYEIxOf/s1527/IMG_20240228_184916.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1527" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_0M8ig447qUyziscbHfv8jSs3hRKY9yTtEOMeMfoJH87x0AjtxcgDa5F-YT0HbM7hC8ASaT9qAqNTBOONAmMhiBglWO9mRaEVCWy98sur_NFQ6DGqdM8soasmdw8mhOZoJJxxVYZFfEuEUbwzMB3gRfdFEsiSL3vYwAatGsYmF7JFACuFRemiWnYEIxOf/w283-h400/IMG_20240228_184916.jpg" width="283" /></a></div><p></p><p style="text-align: center;"><span style="font-size: large;"><a href="https://cuisinedisca.blogspot.com/2017/08/abricots-la-banville.html?m=1">Abricots à la Banville</a></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRs6B1vEu5yIO4r_6HHGlG4YZ9JA5t6Wxom_DVjdseWIXB7vwo3R2Ag2wgUZFZNMPsuAQtlTbVVhgywY-O8C0E9znXYrnPt3fmnjnb79uHJ63zaUGfe-PizK1ZEi96XVGmYMbOSYgr4ZR-4PdOzrwjkIyA8kUY8U7qGQvcpa-r3NKjkF0313X09f0rEav9/s1527/IMG_20240228_185511.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1527" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRs6B1vEu5yIO4r_6HHGlG4YZ9JA5t6Wxom_DVjdseWIXB7vwo3R2Ag2wgUZFZNMPsuAQtlTbVVhgywY-O8C0E9znXYrnPt3fmnjnb79uHJ63zaUGfe-PizK1ZEi96XVGmYMbOSYgr4ZR-4PdOzrwjkIyA8kUY8U7qGQvcpa-r3NKjkF0313X09f0rEav9/w283-h400/IMG_20240228_185511.jpg" width="283" /></a></div><p style="text-align: center;"><span style="font-size: large;"><a href="https://cuisinedisca.blogspot.com/2017/02/un-albufera-lhotel-de-salm.html?m=1">Albuféra</a></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQlMRBwwGn03Rpfg_RcTIA7Lk53UJo06fNiUqgSd34dOaIU-bJOHI_1xSSGhmdtTsZt0G0B47foOe6A2TDka9pJYQ73A1IdaHsksBSRRKh3fZOBvVytHU8EnYjXWinSFDtXCOnh6Jg3qebAI2x14kHiVJ-9mpK3X9Ax6ukQw3cYJcOYYTWswZYZtOH2C9Q/s400/IMG_20210123_143221.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="389" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQlMRBwwGn03Rpfg_RcTIA7Lk53UJo06fNiUqgSd34dOaIU-bJOHI_1xSSGhmdtTsZt0G0B47foOe6A2TDka9pJYQ73A1IdaHsksBSRRKh3fZOBvVytHU8EnYjXWinSFDtXCOnh6Jg3qebAI2x14kHiVJ-9mpK3X9Ax6ukQw3cYJcOYYTWswZYZtOH2C9Q/w389-h400/IMG_20210123_143221.jpg" width="389" /></a></div><p style="text-align: center;"><span style="font-size: large;"><a href="https://cuisinedisca.blogspot.com/2018/10/savarin-ou-baba-au-rhum.html?m=1">Baba au rhum</a></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjID3m7DiUtRtCiAmH0fFyKv0YjhT2WA0M47zTVyACjxaod5z1J2kbiy5H-vri29cIh4p2b7fwCn_Mi1tPMVUFl9j2T350NE6Ztd9la-YUhxLFqgqLSey0J64efBGdD7ZibcjjPgiItPDyAANyrYu8uXf5cZtvuDDYncLtcG_Ra84b_T-FakKr7ogBbScjC/s1600/Rougail,%20Bibesco,%20p%C3%A2t%C3%A9%20027.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjID3m7DiUtRtCiAmH0fFyKv0YjhT2WA0M47zTVyACjxaod5z1J2kbiy5H-vri29cIh4p2b7fwCn_Mi1tPMVUFl9j2T350NE6Ztd9la-YUhxLFqgqLSey0J64efBGdD7ZibcjjPgiItPDyAANyrYu8uXf5cZtvuDDYncLtcG_Ra84b_T-FakKr7ogBbScjC/w300-h400/Rougail,%20Bibesco,%20p%C3%A2t%C3%A9%20027.JPG" width="300" /></a></div><p style="text-align: center;"><span style="font-size: large;"><a href="https://cuisinedisca.blogspot.com/2015/04/bibesco.html?m=1">Bibesco</a></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOrqQOJunERE1WSCs6C4IxHQqeTvfuzPihMgXGLEYX7Gjqff6ws3Pa-7rUEyyFRlM8yWD6UlJxHJENdZ7YtE0mhE64lIZmJZqblzc0VnmQzJNcwOzsk1wyIkMKXIAy3lIuzSRnSc4-5DmkbX5F0rIAI_EPq1f-ClJLUwpivlLGTrFHTh46JPlJQOlHP9BL/s1518/IMG_20240229_193042.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1518" data-original-width="1074" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOrqQOJunERE1WSCs6C4IxHQqeTvfuzPihMgXGLEYX7Gjqff6ws3Pa-7rUEyyFRlM8yWD6UlJxHJENdZ7YtE0mhE64lIZmJZqblzc0VnmQzJNcwOzsk1wyIkMKXIAy3lIuzSRnSc4-5DmkbX5F0rIAI_EPq1f-ClJLUwpivlLGTrFHTh46JPlJQOlHP9BL/w283-h400/IMG_20240229_193042.jpg" width="283" /></a></div><p style="text-align: center;"><span style="font-size: large;"><a href="https://cuisinedisca.blogspot.com/2016/04/boeuf-stroganov-minute.html?m=1">Boeuf Stroganov</a></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtpCM0dgb3R3ytPwerpdddS543X8NgdXtitCzAz5O8r1NeJ5MmVRXywDJ7pzoM01E3zzqc7GgaFVixI29Crxm36ZsCXv346QlJPx3zCBU7alHe7IjOAdmWu2UyUFDZYX9M3GWH9Gj7-jHOUXWrj4xfcZjAwhHSBvUaeu1ZUMsMCT9G9WWtMsKbwA7Or9UY/s1527/IMG_20240229_204458.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1527" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtpCM0dgb3R3ytPwerpdddS543X8NgdXtitCzAz5O8r1NeJ5MmVRXywDJ7pzoM01E3zzqc7GgaFVixI29Crxm36ZsCXv346QlJPx3zCBU7alHe7IjOAdmWu2UyUFDZYX9M3GWH9Gj7-jHOUXWrj4xfcZjAwhHSBvUaeu1ZUMsMCT9G9WWtMsKbwA7Or9UY/w283-h400/IMG_20240229_204458.jpg" width="283" /></a></div><p style="text-align: center;"><span style="font-size: large;"><a href="https://cuisinedisca.blogspot.com/2014/07/bouchees-la-reine-de-tous-les-jours.html?m=1">Bouchées à la reine </a></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZ3tQ6jyRtzDHEepTG7roo7wSgHzNlWKIRkoVjgGjklDffw7CNO0PgFoWnvHdvzjh2nYNcBHzupJJgIuSXGwZySktb1AdsqiPJpJ8JE9pG1xfN-0lRonFrGJVe_3XfrroIedMqv3dJevEuE8zjfsoDkZ3CEW2_ojdV1WC3KhEfhLkZrt1lrl8rhwc3IWq/s1518/IMG_20240229_201033.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1518" data-original-width="1074" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyZ3tQ6jyRtzDHEepTG7roo7wSgHzNlWKIRkoVjgGjklDffw7CNO0PgFoWnvHdvzjh2nYNcBHzupJJgIuSXGwZySktb1AdsqiPJpJ8JE9pG1xfN-0lRonFrGJVe_3XfrroIedMqv3dJevEuE8zjfsoDkZ3CEW2_ojdV1WC3KhEfhLkZrt1lrl8rhwc3IWq/w283-h400/IMG_20240229_201033.jpg" width="283" /></a></div><p></p><p style="text-align: center;"><span style="font-size: large;"><a href="https://cuisinedisca.blogspot.com/2022/05/charlotte-aux-fraises-parfumee-au-kirsch.html?m=1">Charlotte aux fraises</a></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDe534gLJsIwMfc0iUT344h72xmalGjnKqlhjLtAY909cFA2MEQZ-LB1BsFBRSPV3-TjJSOn1kOeDnaH94kU1BtEueHl15Eroc80e3MJwH0Sn5_xaflNZcJyq8b47FJU-u5lY8axmaWu0axB9Hg332X4ftQm-6-Vka-cLMAn3Y46XZbW08vKl_VUPUUT12/s1285/IMG_20240308_161429.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1285" data-original-width="1069" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDe534gLJsIwMfc0iUT344h72xmalGjnKqlhjLtAY909cFA2MEQZ-LB1BsFBRSPV3-TjJSOn1kOeDnaH94kU1BtEueHl15Eroc80e3MJwH0Sn5_xaflNZcJyq8b47FJU-u5lY8axmaWu0axB9Hg332X4ftQm-6-Vka-cLMAn3Y46XZbW08vKl_VUPUUT12/w333-h400/IMG_20240308_161429.jpg" width="333" /></a></div><p style="text-align: center;"><a href="https://cuisinedisca.blogspot.com/2016/12/charlotte-la-russe.html?m=1"><span style="font-size: large;">Charlotte à la russe</span></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidYKOS3-DYRZXIeDIQKj_kKuO4TWRoYFvgxyIz7Av6tfEhICxhoVTJX7itDyV4OplGbG56vy070ljUljtQJnR07VBZPv5ydDJcYtQB9-OkaKemlT2_xW5_OsLM0XtTWQU3Y-w5eoVkmq8iDENOtikVPwkjDIs-LyrqmfGZQ6X4I7QonXRNWhglRnr-XIuX/s1423/IMG_20240229_193222.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1423" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidYKOS3-DYRZXIeDIQKj_kKuO4TWRoYFvgxyIz7Av6tfEhICxhoVTJX7itDyV4OplGbG56vy070ljUljtQJnR07VBZPv5ydDJcYtQB9-OkaKemlT2_xW5_OsLM0XtTWQU3Y-w5eoVkmq8iDENOtikVPwkjDIs-LyrqmfGZQ6X4I7QonXRNWhglRnr-XIuX/w304-h400/IMG_20240229_193222.jpg" width="304" /></a></div><p style="text-align: center;"><span style="font-size: large;"><a href="https://cuisinedisca.blogspot.com/2016/02/compiegne.html?m=1">Compiègne</a></span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3HJdkPF3v7b921c8ECDinh-5abziI7aBj8npX8S717h-VhcR46JRBIGozf2p9g39K_weNI741D_QW0DNv8ovCuBFJ1CigKOnRClm9MIN_-Gc-vUGAyNAS4z64locQfpK9OpOhhPZoLyJTFPiLj-WwWBlz0Mv85KvXa7fpOOD2vfiVFQla_RKe7cO81irk/s1600/Saut%C3%A9%20de%20veau,%20gremolata%20006.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3HJdkPF3v7b921c8ECDinh-5abziI7aBj8npX8S717h-VhcR46JRBIGozf2p9g39K_weNI741D_QW0DNv8ovCuBFJ1CigKOnRClm9MIN_-Gc-vUGAyNAS4z64locQfpK9OpOhhPZoLyJTFPiLj-WwWBlz0Mv85KvXa7fpOOD2vfiVFQla_RKe7cO81irk/w300-h400/Saut%C3%A9%20de%20veau,%20gremolata%20006.JPG" width="300" /></a></div><p></p><p style="text-align: center;"><span style="font-size: large;"><a href="https://cuisinedisca.blogspot.com/2014/02/crepes-suzette.html?m=1">Crêpes Suzette </a></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-I7eks7Y8xqQ8HSgM7xK64_IR6YpL1YWtNM4lkuz-aQ8TN_Nvi133fXsalyBoLsG33whcav3CjYwK9W_tYnLlSzf3ggDt1xUGmankYrCpZKPrQxbNVs1TctQx2HGMO8f5ddNDtDhbsGZlbK1RO3Hd7eP1DhjjZvtSHTAznEQJAWmuQnP3tAtJfogkvU1P/s1518/IMG_20240308_162643.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1518" data-original-width="1074" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-I7eks7Y8xqQ8HSgM7xK64_IR6YpL1YWtNM4lkuz-aQ8TN_Nvi133fXsalyBoLsG33whcav3CjYwK9W_tYnLlSzf3ggDt1xUGmankYrCpZKPrQxbNVs1TctQx2HGMO8f5ddNDtDhbsGZlbK1RO3Hd7eP1DhjjZvtSHTAznEQJAWmuQnP3tAtJfogkvU1P/w283-h400/IMG_20240308_162643.jpg" width="283" /></a></div><p style="text-align: center;"><span style="font-size: large;"><a href="https://cuisinedisca.blogspot.com/2020/06/diplomate-aux-pruneaux.html?m=1">Diplomate aux pruneaux </a></span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixfmI9ngejjPuNEGoZvuztchCVNOwkhgxbs6v3-YE3YyM7Y9bsAh1_HThzwLBIj5giQp87T5wOujWHl2A-Tiam3mOKI7PjmVLaQINl-sCJN8ZK03EtsbZwsEJGd8TNWHHJUlxsrDkEp8xN0c_TnWUygjRIznxmnJNcyCFUfMwR4XEaNT0xvHxR9qbJSeBJ/s1599/IMG_2489.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1599" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixfmI9ngejjPuNEGoZvuztchCVNOwkhgxbs6v3-YE3YyM7Y9bsAh1_HThzwLBIj5giQp87T5wOujWHl2A-Tiam3mOKI7PjmVLaQINl-sCJN8ZK03EtsbZwsEJGd8TNWHHJUlxsrDkEp8xN0c_TnWUygjRIznxmnJNcyCFUfMwR4XEaNT0xvHxR9qbJSeBJ/w300-h400/IMG_2489.jpg" width="300" /></a></div><p></p><p style="text-align: center;"><span style="font-size: large;"><a href="https://cuisinedisca.blogspot.com/2019/06/fraises-limperatrice.html?m=1">Fraises à l'impératrice </a></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpNYne0N0xSMQnS_yqeWpv_rSCZ1gKVZMnvoyZjIorVkUpBM-2B9J44hQIJmenZVK6DMRdvkVfUaRIpXm0cSWikM9OdZkar3iDP6wla090BwINrrD6XtLegZKMc-gsWXBOra_EGCwuqcj9-8nsQ4FIf9mo8JOG3ytMmRCdMrLNSk6hkiA6OTVIalaRf72k/s1166/IMG_20240229_191241.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1166" data-original-width="825" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpNYne0N0xSMQnS_yqeWpv_rSCZ1gKVZMnvoyZjIorVkUpBM-2B9J44hQIJmenZVK6DMRdvkVfUaRIpXm0cSWikM9OdZkar3iDP6wla090BwINrrD6XtLegZKMc-gsWXBOra_EGCwuqcj9-8nsQ4FIf9mo8JOG3ytMmRCdMrLNSk6hkiA6OTVIalaRf72k/w283-h400/IMG_20240229_191241.jpg" width="283" /></a></div><p style="text-align: center;"><span style="font-size: large;"><a href="https://cuisinedisca.blogspot.com/2016/05/malakoff.html?m=1">Malakoff</a></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq3M4LNAqOxk6hVneDaeILufRr4vyP8qfZyAgGpkwoISzvUwjSBym_JnZT_pdId0P4v0XfsTe7_C2S6HjeHVSB5wr92GciQPwCi6zQ4hlk4Pdu-YZvCGmtuNDJpBZVjc92A5j6eFwvoaZRSj8p-SmpR2ITcD4A5PmLyUOBiIYeIZy6rnRnKr4sFfPWOdbM/s1420/IMG_20240229_201109.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1420" data-original-width="1081" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq3M4LNAqOxk6hVneDaeILufRr4vyP8qfZyAgGpkwoISzvUwjSBym_JnZT_pdId0P4v0XfsTe7_C2S6HjeHVSB5wr92GciQPwCi6zQ4hlk4Pdu-YZvCGmtuNDJpBZVjc92A5j6eFwvoaZRSj8p-SmpR2ITcD4A5PmLyUOBiIYeIZy6rnRnKr4sFfPWOdbM/w305-h400/IMG_20240229_201109.jpg" width="305" /></a></div><p style="text-align: center;"><span style="font-size: large;"><a href="https://cuisinedisca.blogspot.com/2014/12/un-napoleon-moscou-1ere-partie.html?m=1">Napoléon</a></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO4QJgAhxbD8f50MokvizTzltnjYbjZbKV_v2AmU1sdgZp9R9yi4i9UIMmMJql7btaXmtedo19XB0iFSt9hw8Ci84I2krbGE_2FbTTOGver3mPunrPBRHUREzzXE1Ukfb36co52WztHEqgZDCtvfo-GbXTCjDMsl4tckheWqnVlwZEQy5eM0qoX4oixTR7/s1527/IMG_20240229_193319.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1527" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO4QJgAhxbD8f50MokvizTzltnjYbjZbKV_v2AmU1sdgZp9R9yi4i9UIMmMJql7btaXmtedo19XB0iFSt9hw8Ci84I2krbGE_2FbTTOGver3mPunrPBRHUREzzXE1Ukfb36co52WztHEqgZDCtvfo-GbXTCjDMsl4tckheWqnVlwZEQy5eM0qoX4oixTR7/w283-h400/IMG_20240229_193319.jpg" width="283" /></a></div><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://cuisinedisca.blogspot.com/2022/10/pavlova-aux-peches.html?m=1"><span style="font-size: large;">Pavlova aux pêches</span></a></div><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/AVvXsEiHmwMqqEhmhILTtHr9TGxqsbAeH0BbykJxGZZpAMV2EZPo4wPMaROrQYcfMIgwL0Xdb2UZiL8u6H0kY8UWufaSqD91RHX416UasDPYGawMWZ_SOtNCcxOiywzAbSkVUVuHdw1GY-FswSFFFJghyphenhyphenqW7rhAS0AmaW44IncAKWV-fdi903-pOulbsVGbERyrX/s1527/IMG_20240306_221136.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1527" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHmwMqqEhmhILTtHr9TGxqsbAeH0BbykJxGZZpAMV2EZPo4wPMaROrQYcfMIgwL0Xdb2UZiL8u6H0kY8UWufaSqD91RHX416UasDPYGawMWZ_SOtNCcxOiywzAbSkVUVuHdw1GY-FswSFFFJghyphenhyphenqW7rhAS0AmaW44IncAKWV-fdi903-pOulbsVGbERyrX/w283-h400/IMG_20240306_221136.jpg" width="283" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://cuisinedisca.blogspot.com/2014/08/peches-melba.html?m=1">Pêches Melba</a></span></div><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/AVvXsEgIYjOqPM5tso2c2tTQ1Peeyo7YPnSYgdL_eCrnGiKRuVbMmW4OdFX90v3Czfo-1HaTDShryvgSdcRbABY1zRQck0nTRzE1wUnORbZ_fuJIEaLVitFNXCY7PybCMmH8KwGLTvRhflS_30T6tkDovkdKjJmFoxQ-W7CZjA1600qK6lLKyS3RFcScwBpkRIkq/s1447/IMG_20240306_220557.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1447" data-original-width="1023" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIYjOqPM5tso2c2tTQ1Peeyo7YPnSYgdL_eCrnGiKRuVbMmW4OdFX90v3Czfo-1HaTDShryvgSdcRbABY1zRQck0nTRzE1wUnORbZ_fuJIEaLVitFNXCY7PybCMmH8KwGLTvRhflS_30T6tkDovkdKjJmFoxQ-W7CZjA1600qK6lLKyS3RFcScwBpkRIkq/w283-h400/IMG_20240306_220557.jpg" width="283" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://cuisinedisca.blogspot.com/2016/10/poires-belle-helene.html?m=1">Poire Belle Hélène </a></span></div><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFNYCMTdtmDuE27INrCe0eo2ET6PCk6kpyx5L3TTDklsf4knVvngsLD2k-SnzOF1lYRg1vJGdwNDo14Qq5z1_rciNyxECrlZpqHSeQb15__7HqacLqRhMtPtUqJablMXWd37DO04smUshL7XxBF0LeWNQSrs-XhDgMsS3NEkuiB6KeKTt-nSLir67McIlo/s1527/IMG_20240229_193145.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1527" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFNYCMTdtmDuE27INrCe0eo2ET6PCk6kpyx5L3TTDklsf4knVvngsLD2k-SnzOF1lYRg1vJGdwNDo14Qq5z1_rciNyxECrlZpqHSeQb15__7HqacLqRhMtPtUqJablMXWd37DO04smUshL7XxBF0LeWNQSrs-XhDgMsS3NEkuiB6KeKTt-nSLir67McIlo/w283-h400/IMG_20240229_193145.jpg" width="283" /></a></div><p></p><p style="text-align: center;"><span style="font-size: large;"><a href="https://cuisinedisca.blogspot.com/2014/04/reine-de-saba-pour-paques.html?m=1">Reine de Saba</a></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZM_VBxTJF3jeDlmvjGXD1KdoWFDuWtDEVqytokTxBMONu9d6gzRwobBaVyupMgSkFmXCgycvuML9BVhle-7b_uYBALukBsokyCzMya8H_07rGvr5psrlM1oFCYGAgiNXYNkaz8zkGTx5E7TO0IzZLKEOCp8erGpolOKYG7AeV3dEDHw8uD-UXkwuIGdr5/s1527/IMG_20240229_193107.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1527" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZM_VBxTJF3jeDlmvjGXD1KdoWFDuWtDEVqytokTxBMONu9d6gzRwobBaVyupMgSkFmXCgycvuML9BVhle-7b_uYBALukBsokyCzMya8H_07rGvr5psrlM1oFCYGAgiNXYNkaz8zkGTx5E7TO0IzZLKEOCp8erGpolOKYG7AeV3dEDHw8uD-UXkwuIGdr5/w283-h400/IMG_20240229_193107.jpg" width="283" /></a></div><p style="text-align: center;"><span style="font-size: large;"><a href="https://cuisinedisca.blogspot.com/2014/06/saute-de-veau-marengo.html?m=1">Veau Marengo </a></span></p>ISCAhttp://www.blogger.com/profile/16367696850516354251noreply@blogger.com14tag:blogger.com,1999:blog-7662320281500356594.post-45701510919207248362024-02-29T07:00:00.043+01:002024-02-29T07:00:00.133+01:00Navets caramélisés <p style="text-align: justify;"><span style="font-size: large;">Pour accompagner le canard, du gibier, des plats en sauce, les navets caramélisés sont tout à fait conseillés. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzO8L0Bx-J8ocRC92PkB_BfG0bkm0oolCqaUloy0Fgw7qdrgkL0CwZwPjbOKV0pDjNZHzk6RDgFYybxuYUhlcVMHBZXDMSTnf3J_XJrP1dCOzA2u_U31yAd4PsNetgL2G8Ht8zE6LZwt8jibpax6nhw12wOmyNnYoTvsyJPl8eBlvH4vzLPEy_cUBDKGEz/s4096/IMG_20240207_094017.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzO8L0Bx-J8ocRC92PkB_BfG0bkm0oolCqaUloy0Fgw7qdrgkL0CwZwPjbOKV0pDjNZHzk6RDgFYybxuYUhlcVMHBZXDMSTnf3J_XJrP1dCOzA2u_U31yAd4PsNetgL2G8Ht8zE6LZwt8jibpax6nhw12wOmyNnYoTvsyJPl8eBlvH4vzLPEy_cUBDKGEz/w480-h640/IMG_20240207_094017.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><u>Ingrédients</u></span></div><div style="text-align: center;"><span style="font-size: large;">500 g de navets</span></div><div style="text-align: center;"><span style="font-size: large;">20 g de sucre</span></div><div style="text-align: center;"><span style="font-size: large;">20 g de beurre 1/2 sel</span></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFDGup0fc3m7YOtzeBA7L0pePTQQ2c7Ka67cpobJjofXo0tQdUAFIpmY-wD9mEOsXAyBZITZMrxB8jcsR_cIps2N0hrdM0Ei69lTRuVFSobDQZWeitT4E5VR7WKUUT-uDUEO8TwncuugiZkczopg7DiTGUSG3aO0ZdPZgozMR0fmlqBlJrdkrXow9GZPO7/s4096/IMG_20240207_092709.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFDGup0fc3m7YOtzeBA7L0pePTQQ2c7Ka67cpobJjofXo0tQdUAFIpmY-wD9mEOsXAyBZITZMrxB8jcsR_cIps2N0hrdM0Ei69lTRuVFSobDQZWeitT4E5VR7WKUUT-uDUEO8TwncuugiZkczopg7DiTGUSG3aO0ZdPZgozMR0fmlqBlJrdkrXow9GZPO7/w300-h400/IMG_20240207_092709.jpg" width="300" /></a></div></div><p style="text-align: justify;"><span style="font-size: large;">Cuire les navets épluchés et détaillés en petits cubes à la vapeur. Ils doivent rester légèrement al dente (rien de pire pour moi que les navets fondants). </span><span style="font-size: large;">Faire</span><span style="font-size: large;"> un caramel à sec dans une petite poêle antiadhésive et le décuire avec le beurre. Bien mélanger et ajouter les navets. Rectifier l'assaisonnement et servir.</span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif3DOvtaryDxQjHLFFGu5bj7kwK_AxVQofZnIk3ZwsVD9223m_SeNiVgSeKwuw4QUGfQieTeyPA8uNvnOZAXLkut66mAaCHG_iSI3gnLCakichJ_QwarG5RP9xKleQ41EVOt1_SNuHjLfIDsDnma1EqbPfYjKQrdsOLfh0LEauyea5p1aPFCp9txuTzu0O/s4096/IMG_20240207_093647.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif3DOvtaryDxQjHLFFGu5bj7kwK_AxVQofZnIk3ZwsVD9223m_SeNiVgSeKwuw4QUGfQieTeyPA8uNvnOZAXLkut66mAaCHG_iSI3gnLCakichJ_QwarG5RP9xKleQ41EVOt1_SNuHjLfIDsDnma1EqbPfYjKQrdsOLfh0LEauyea5p1aPFCp9txuTzu0O/w480-h640/IMG_20240207_093647.jpg" width="480" /></a></div><p></p>ISCAhttp://www.blogger.com/profile/16367696850516354251noreply@blogger.com16tag:blogger.com,1999:blog-7662320281500356594.post-67434404088716302122024-02-27T07:00:00.001+01:002024-02-27T07:00:00.221+01:00Omelette à la paysanne (Bauernomelette)<p style="text-align: justify;"><span style="font-size: large;">C'est en version allemande qu'était nommée cette omelette préparée régulièrement à la maison lorsque j'étais petite pour mon plus grand régal. Garnie essentiellement de pomme de terre, oignon et saucisse, elle constituait un plat roboratif, toujours accompagné de salade verte. Comme je dois écouler <a href="https://cuisinedisca.blogspot.com/2024/01/galettes-la-langouille.html?m=1">la langouille</a> de Cher & Tendre, j'ai remplacé la saucisse par cette dernière ... Mais on peut autrement utiliser du jambon de pays, des lardons ...</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsuqjKDnGGMx_OLzGDgwvfoGrA9VXdMrmpKUBrEfdd7NT1kMugMtiGzUbOrEq1A1lfN30Rv9NA0aUS8NeWVqlqcpa_SvfpC-cPR3lldKyDkxXF1-m6uC4374vMfwsQp27vaLFIN4pCP8QCyxqs8WvFvMiXpkVLhddPvyf1Vy4VGP-wb0-yYIjR2QN48yGS/s4183/IMG_20240106_133423.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4183" data-original-width="2958" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsuqjKDnGGMx_OLzGDgwvfoGrA9VXdMrmpKUBrEfdd7NT1kMugMtiGzUbOrEq1A1lfN30Rv9NA0aUS8NeWVqlqcpa_SvfpC-cPR3lldKyDkxXF1-m6uC4374vMfwsQp27vaLFIN4pCP8QCyxqs8WvFvMiXpkVLhddPvyf1Vy4VGP-wb0-yYIjR2QN48yGS/w452-h640/IMG_20240106_133423.jpg" width="452" /></a></div><br /><div style="text-align: center;"><u><span style="font-size: large;">Ingrédients</span></u></div><div style="text-align: center;"><span style="font-size: large;">4 oeufs</span></div><div style="text-align: center;"><span style="font-size: large;">50 g de langouille</span></div><div style="text-align: center;"><span style="font-size: large;">1 gros oignon</span></div><div style="text-align: center;"><span style="font-size: large;">1 pomme de terre</span></div><div style="text-align: center;"><span style="font-size: large;">Persil</span></div><div style="text-align: center;"><span style="font-size: large;">Beurre</span></div><div style="text-align: center;"><span style="font-size: large;">Sel, poivre</span></div><div style="text-align: center;"><span style="font-size: large;"><u>Accompagnement</u></span></div><div style="text-align: center;"><span style="font-size: large;">Roquette</span></div><div style="text-align: center;"><span style="font-size: large;">Vinaigrette</span></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL26Gdks-rAs2Zp6-qpHcRDMtgQcpWJImz6dmuyDyrkILFoc1L5A6FKPGhC4jDQ0Odb_E1WWZfKBUdZef8K0ZuAFntXiSK_AuGM8AjlB0-7SEKbI2Ge-o9LxQggf8gfsJP1wK7C_udGcd-B-YFbsWrBhlCvXHuvF4bFtvZS6OZXTFF-uMld6PvraeOtd6T/s4096/IMG_20240106_133308.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3071" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL26Gdks-rAs2Zp6-qpHcRDMtgQcpWJImz6dmuyDyrkILFoc1L5A6FKPGhC4jDQ0Odb_E1WWZfKBUdZef8K0ZuAFntXiSK_AuGM8AjlB0-7SEKbI2Ge-o9LxQggf8gfsJP1wK7C_udGcd-B-YFbsWrBhlCvXHuvF4bFtvZS6OZXTFF-uMld6PvraeOtd6T/w300-h400/IMG_20240106_133308.jpg" width="300" /></a></div><br /></div><div style="text-align: center;"><span style="font-size: large;"><div style="text-align: justify;">Faire sauter au beurre la pomme de terre épluchée et détaillée. Couvrir. Lorsqu'elle est pratiquement cuite, incorporer l'oignon finement émincé pour qu'il soit légèrement coloré. Ajouter la langouille détaillée menu et la faire dorer. <span style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: large;"> </span><span style="background-color: white; font-family: "times new roman", times, freeserif, serif;">Casser les œufs dans un bol, ajouter le persil ciselé, assaisonner. Battre à la fourchette d'un geste vif. Faire chauffer une grande poêle antiadhésive et faire fondre le beurre. </span></div><div style="text-align: justify;"><span style="background-color: white; font-family: "times new roman", times, freeserif, serif;"><br /></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/AVvXsEgmFEqd2-zNYhIHQ-GfZSMSHLuyQSUrSdIoqFQxR0-TU27_7i1Jew6nnT3GMgwBcmV7f-MuBJlCAI38ZXQDDTpsJaj1Bd5IfEktGMg60SGJoykwbAQ-CmkepCbXxODsz1inFOB1Wp6yYRmGwJM4jCJvPWDvPx-A9OELvmSkAFQiERL986sqSdjEMMBFY0Ca/s4092/IMG_20240106_133336.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4092" data-original-width="3068" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmFEqd2-zNYhIHQ-GfZSMSHLuyQSUrSdIoqFQxR0-TU27_7i1Jew6nnT3GMgwBcmV7f-MuBJlCAI38ZXQDDTpsJaj1Bd5IfEktGMg60SGJoykwbAQ-CmkepCbXxODsz1inFOB1Wp6yYRmGwJM4jCJvPWDvPx-A9OELvmSkAFQiERL986sqSdjEMMBFY0Ca/w300-h400/IMG_20240106_133336.jpg" width="300" /></a></div></div><div style="text-align: justify;"><span style="background-color: white; font-family: "times new roman", times, freeserif, serif;"><br /></span></div><div style="text-align: justify;"><span style="background-color: white; font-family: "times new roman", times, freeserif, serif;">Lorsqu'il est bien mousseux, verser les œufs. Rabattre vigoureusement les bords de l'omelette de l'extérieur vers l'intérieur, tout en ayant également un geste circulaire. Avant que les œufs ne soient pris, ajouter la garniture, rouler l'omelette qui reste légèrement baveuse et la glisser sur le plat de service. </span><span style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif;">Napper de beurre fondu au pinceau</span><span style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif;"> et entourer de roquette. Présenter avec une saucière de vinaigrette bien relevée. </span></div><div style="text-align: justify;"><span style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif;"><br /></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/AVvXsEjWQ78ECZy7hH_bcJyTxfdGWLwoy6nkO4K9EnXcFh1RdID3zzyRdGtXa_dSLVblSpJD2TKFtyx9ieeE1eEnsMqrP1Lmvk-FDGppccUJRqboArSWqi7YW7lCpKxEKImP5Dg5eI0p_XrgBkjhBFRZO-yq3l54BDDRT6ogOIM9vyylwAusKC4FgNnjfM-JONav/s4096/IMG_20240106_130216.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWQ78ECZy7hH_bcJyTxfdGWLwoy6nkO4K9EnXcFh1RdID3zzyRdGtXa_dSLVblSpJD2TKFtyx9ieeE1eEnsMqrP1Lmvk-FDGppccUJRqboArSWqi7YW7lCpKxEKImP5Dg5eI0p_XrgBkjhBFRZO-yq3l54BDDRT6ogOIM9vyylwAusKC4FgNnjfM-JONav/w480-h640/IMG_20240106_130216.jpg" width="480" /></a></div></div></span></div>ISCAhttp://www.blogger.com/profile/16367696850516354251noreply@blogger.com13tag:blogger.com,1999:blog-7662320281500356594.post-21344860477728933922024-02-25T07:00:00.046+01:002024-02-25T07:00:00.152+01:00Compote de coing au vin rouge <p></p><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">Comme je l'expliquais dernièrement, après <a href="https://cuisinedisca.blogspot.com/2018/12/pate-de-coings.html">pâte de coing</a>, <a href="https://cuisinedisca.blogspot.com/2013/10/gelee-de-coings.html">gelée</a>, <a href="https://cuisinedisca.blogspot.com/2022/10/confiture-de-coing.html?m=1">confiture</a> et <a href="https://cuisinedisca.blogspot.com/2023/11/coings-en-conserve.html">conserves</a>, j'ai congelé des coings préalablement cuits au four en quartiers mais également de la pulpe. C'est cette purée nature, des coings cuits simplement dans un peu d'eau et mixés, qui permet d'obtenir aujourd'hui une compote ambrée, acidulée, délicatement parfumée. Avec un <a href="https://cuisinedisca.blogspot.com/2014/03/riz-au-lait.html?m=1">riz au lait à la vanille,</a> le contraste est réussi.</span></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2YzzeCgvCtDpTURAFAK7qAIYGKxmfv8rVQzHfJd0p4Wvpp6BF7ayhWOt94vhuHycuS0ohA3k2m_X4R0x1rk6FeQqSBqffvWs4M9C77YOkS8EiJPkS71iMTO_PDXTjgOmkso7_h9cGiXh3P10ZNvn8o2vC8ZoIVT3fkzfobvNsdZWWjzumXtLVtcx0six2/s4344/IMG_20240209_124606.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4344" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2YzzeCgvCtDpTURAFAK7qAIYGKxmfv8rVQzHfJd0p4Wvpp6BF7ayhWOt94vhuHycuS0ohA3k2m_X4R0x1rk6FeQqSBqffvWs4M9C77YOkS8EiJPkS71iMTO_PDXTjgOmkso7_h9cGiXh3P10ZNvn8o2vC8ZoIVT3fkzfobvNsdZWWjzumXtLVtcx0six2/w640-h452/IMG_20240209_124606.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><u>Ingrédients</u> </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">1,5 kg de purée de coings</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">200 g de sucre</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">1 bâton de cannelle</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">250 g de vin rouge </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><br /></span></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/AVvXsEhDrFFo_k643es6QanHdj6Bk1umzhHp80HG8tCdNbjHE92J7CUc7aembY4T-woVgU8ZAQys_vsicgyOm3R8yzql24HQEQgAx1cVEtStAqJfEzjHcjSyUmkRb2s0J2mLgB8yHUVXl2oDOgHTHPrgVGGcpYNLWilOX9_Xwh83AqpcTKjlnZ9tj56bPuTS5Rx9/s3648/IMG_20231111_090552.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3648" data-original-width="2736" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDrFFo_k643es6QanHdj6Bk1umzhHp80HG8tCdNbjHE92J7CUc7aembY4T-woVgU8ZAQys_vsicgyOm3R8yzql24HQEQgAx1cVEtStAqJfEzjHcjSyUmkRb2s0J2mLgB8yHUVXl2oDOgHTHPrgVGGcpYNLWilOX9_Xwh83AqpcTKjlnZ9tj56bPuTS5Rx9/w300-h400/IMG_20231111_090552.jpg" width="300" /></a></div><br /><div style="text-align: justify;"><span style="font-size: large;"><span>La mixture en question se trouve dans le cul de poule. Cet automne, j'ajoutais du sucre pour réaliser la pâte de coing qui cuisait toute seule dans mes sauciers de compétition, chinés dans les vide-greniers.</span> <span> </span></span></div></div><div class="separator" style="clear: both; text-align: center;"><span><span style="font-size: large; text-align: justify;"><br /></span></span></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/AVvXsEhRubx54TLyqQj7-GY4Fy0O2-AeUicfPJf8E8fg3fG4WrdVJzuPcIxVicSUw7-SzCkRl-g-K9hJZApoxmetcCgejX1fzR5WKgbXwRlAyiACs1J9gFpNS5yv0j5wVh4bx7Q0W_K7OASkO3s3-MUIRkoSlCZ9O15_xJTNmugEr4kL3NcQUSRsouKhAOhTBG4y/s4096/IMG_20240209_100501.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="4096" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRubx54TLyqQj7-GY4Fy0O2-AeUicfPJf8E8fg3fG4WrdVJzuPcIxVicSUw7-SzCkRl-g-K9hJZApoxmetcCgejX1fzR5WKgbXwRlAyiACs1J9gFpNS5yv0j5wVh4bx7Q0W_K7OASkO3s3-MUIRkoSlCZ9O15_xJTNmugEr4kL3NcQUSRsouKhAOhTBG4y/w300-h400/IMG_20240209_100501.jpg" width="300" /></span></a></div><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Cette fameuse purée, tout droit sortie du congélateur. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjun9wclYO1sM16omtNAZ524YtfA3Uw49FRYrucP8Y2vHqiKrT12EEcqXHPEMSXpbn2bpw63XWpE2X-G0NADOBkXV-YLX0OXkTKBARyrOIPf5m2vk2zuukRl5F-xlkhdyo4Z_1m9xHOFfHzCV6OYp6famLgfLlu0T5Fey4nDAEs-uFK5xNCZLVR7jqrb7kc/w300-h400/IMG_20240209_100428.jpg" width="300" /></span></div></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><div class="separator" style="clear: both;"><span><span>Cuire l'ensemble des ingrédients tout doucement, le plus longtemps possible...</span><span> </span>On oublie la cocotte sur un feu très</span><span> doux. </span>Cette compote peut également garnir une pâte à tarte, bref être utilisée de la même façon que les pommes.</div></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><br /></span></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlJBBZs8YEa9gUYXTWG0Uxf4gJWpYP4CM9dtBjDcqM9h3H_aetlNhHBG8ANU9GyIMZl1EmklEsLyIs6H58ARVLyWGCedYdAJPOjP-DY0CaKjE7GCUZnmxVh6q41MJTSnQt9ZL_6DvrWqC9A5n5CO0u5Aq4Z9kx_lXQm0k9GC375lq4n-CHQ9-VxPTktDb_/s4344/IMG_20240213_234649.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4344" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlJBBZs8YEa9gUYXTWG0Uxf4gJWpYP4CM9dtBjDcqM9h3H_aetlNhHBG8ANU9GyIMZl1EmklEsLyIs6H58ARVLyWGCedYdAJPOjP-DY0CaKjE7GCUZnmxVh6q41MJTSnQt9ZL_6DvrWqC9A5n5CO0u5Aq4Z9kx_lXQm0k9GC375lq4n-CHQ9-VxPTktDb_/w452-h640/IMG_20240213_234649.jpg" width="452" /></a></div>ISCAhttp://www.blogger.com/profile/16367696850516354251noreply@blogger.com13tag:blogger.com,1999:blog-7662320281500356594.post-40684996838698342742024-02-23T07:00:00.060+01:002024-02-23T07:00:00.200+01:00Calamars et moules à la tomate <p style="text-align: center;"><span style="font-size: large;"> Une petite marmite à accompagner tout simplement de riz nature. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRmDEB5_hEJ1uJMJzviStum7aZpeMEgDi5HOrOO3z-9LmIFEgso6A7OV5AqoPb8sj9OuCKqCIaw8dtVWp6cNUuHxOOCtEVE6stLybi02h7gF5klvTWqhCQLwecU0Pm1N8LauNEdCbUAchirLehHVm532k2uuv0R8Q3aFsSTKi8FC-doGGNgnLce0KJs28q/s4344/IMG_20240213_235218.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4344" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRmDEB5_hEJ1uJMJzviStum7aZpeMEgDi5HOrOO3z-9LmIFEgso6A7OV5AqoPb8sj9OuCKqCIaw8dtVWp6cNUuHxOOCtEVE6stLybi02h7gF5klvTWqhCQLwecU0Pm1N8LauNEdCbUAchirLehHVm532k2uuv0R8Q3aFsSTKi8FC-doGGNgnLce0KJs28q/w452-h640/IMG_20240213_235218.jpg" width="452" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><span style="font-size: large;"><u>Ingrédients</u></span></div><div style="text-align: center;"><span style="font-size: large;">800 g de calamars nettoyés</span></div><div style="text-align: center;"><span style="font-size: large;">200 g de moules décortiquées</span></div><div style="text-align: center;"><span style="font-size: large;">500 g de <a href="https://cuisinedisca.blogspot.com/2023/09/conserves-de-sauce-tomate.html?m=1">sauce tomate en conserve</a></span></div><div style="text-align: center;"><span style="font-size: large;">250 g de <a href="https://cuisinedisca.blogspot.com/2020/07/fumet-de-crevettes.html">fumet de crevettes</a></span></div><div style="text-align: center;"><span style="font-size: large;">150 g de vin blanc</span></div><div style="text-align: center;"><span style="font-size: large;">2 oignons</span></div><div style="text-align: center;"><span style="font-size: large;">2 gousses d'ail</span></div><div style="text-align: center;"><span style="font-size: large;">150 g de crème</span></div><div style="text-align: center;"><span style="font-size: large;">1 cs rase de fécule</span></div><div style="text-align: center;"><span style="font-size: large;">Sel, poivre, origan</span></div><div style="text-align: center;"><span style="font-size: large;">Persil pour la présentation</span></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgafHPhI58dfwh9a-rTLkL3gU9blzO1bqkfDh9L-nEJqWm_5XsknOYvWva3ttbzoYgj4o_KkiiLOsyQLtXT_KU7YFry9wICyJO3kOZvEVk27TRApeFkkNPWOgb_-qx7y1OvdsTh-n6au6_qUkP5O2liXuMVQ33bdHcotbQyGYwXBmi4Mnz504pPJBVHkngy/s4344/IMG_20240213_235232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4344" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgafHPhI58dfwh9a-rTLkL3gU9blzO1bqkfDh9L-nEJqWm_5XsknOYvWva3ttbzoYgj4o_KkiiLOsyQLtXT_KU7YFry9wICyJO3kOZvEVk27TRApeFkkNPWOgb_-qx7y1OvdsTh-n6au6_qUkP5O2liXuMVQ33bdHcotbQyGYwXBmi4Mnz504pPJBVHkngy/w283-h400/IMG_20240213_235232.jpg" width="283" /></a></div><br /></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;"><span style="font-size: large;">Faire revenir l'oignon émincé dans l'huile chaude. Lorsqu'il est translucide, ajouter la sauce tomate puis mouiller avec le vin blanc et le fumet. Assaisonner, couvrir partiellement et laisser réduire une vingtaine de minutes. Mixer la sauce à la girafe, ajouter les calamars et laisser mijoter à feu doux une quarantaine de minutes. Incorporer les moules. Dans un ramequin, mélanger la crème avec la fécule et incorporer le tout dans la marmite sans oublier l'ail écrasé. Laisser tout doucement épaissir sans laisser bouillir. Saupoudrer d'un peu de persil et accompagner de riz nature. </span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs2b8GLFZhDzDdbNSfnWxRlFk7ddLMnxFhiG4zGtr9DyloXapd31IpT_wvyFl_658I6Fir8A1Not3aG_TRsz3NcyxeEsSVhGofHuNjZDd2KJuQxxeA8pixbwLsusUPP3OeH-jaMOoP7429TZYARY69qy6IkRvvCvBTzhsHfS0Z7XDer0TeTfoTUmvCtpIm/s4344/IMG_20240213_235152.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4344" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs2b8GLFZhDzDdbNSfnWxRlFk7ddLMnxFhiG4zGtr9DyloXapd31IpT_wvyFl_658I6Fir8A1Not3aG_TRsz3NcyxeEsSVhGofHuNjZDd2KJuQxxeA8pixbwLsusUPP3OeH-jaMOoP7429TZYARY69qy6IkRvvCvBTzhsHfS0Z7XDer0TeTfoTUmvCtpIm/w452-h640/IMG_20240213_235152.jpg" width="452" /></a></div><span style="font-size: large;"><br /></span></div>ISCAhttp://www.blogger.com/profile/16367696850516354251noreply@blogger.com11tag:blogger.com,1999:blog-7662320281500356594.post-27745392319150347112024-02-22T07:00:00.027+01:002024-02-24T10:03:04.061+01:00Röstis au zaatar<p style="text-align: justify;"><span style="font-size: large;">Röstis, paillasson, darphin, Yvette, croquettes, latkes, levivot, désignent toujours ces râpées de pommes de terre croustillantes, plus ou moins semblables. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLH1q12o43tuhLlvTl5Zytf2lW259Vbae7_27CXHGJt_uoLjpNHiOLJ_i61Rgsc929uVtUF3jBEdUi390wP8svAq0xWET6eXs3fbaBh6vDo2GjxLdMhb8uhcLqE4uudoVcJeJrBYZXtJpMQZGSU-0eDmjv79_NzR3B4DeTJqCgZ32TlldKI2VD_OQ-sLer/s4096/IMG_20240126_120327.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLH1q12o43tuhLlvTl5Zytf2lW259Vbae7_27CXHGJt_uoLjpNHiOLJ_i61Rgsc929uVtUF3jBEdUi390wP8svAq0xWET6eXs3fbaBh6vDo2GjxLdMhb8uhcLqE4uudoVcJeJrBYZXtJpMQZGSU-0eDmjv79_NzR3B4DeTJqCgZ32TlldKI2VD_OQ-sLer/w480-h640/IMG_20240126_120327.jpg" width="480" /></a></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><u><div style="text-align: center;"><u><span style="font-size: large;">Ingrédients</span></u></div></u><div style="text-align: center;"><span style="font-size: large;">600 g de pommes de terre</span></div><div style="text-align: center;"><span style="font-size: large;">2 </span><span style="font-size: medium;">CS</span><span style="font-size: large;"> de farine</span></div><div style="text-align: center;"><span style="font-size: large;">1 oeuf</span></div><div style="text-align: center;"><span style="font-size: large;">3 gousses d'ail écrasées</span></div><div style="text-align: center;"><span style="font-size: large;">40 g de persil coupé</span></div><div style="text-align: center;"><span style="font-size: large;">1 </span><span style="font-size: medium;">CS</span><span style="font-size: large;"> de zaatar</span></div><div style="text-align: center;"><span style="font-size: large;">Sel, poivre</span></div><div style="text-align: center;"><span style="font-size: large;">Graisse pour la cuisson</span></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoTR66WWGVra0rorkRWbCVTecF_zpHwh-jw9lEpE_Z3hQuKbbComZFAuhjhGFj1OiRPjXlsNDhRYmXnzDcBCxPdQ4I7baw_XOHsV9y7fmYDNtPKChyphenhyphen25CMhngiXTQCdQeTdb6-P7tQi3KR7SR0e27Fm-sYXcMGmt_C0RNvwBffFk-dqJdIKGHLsXlvLrAJ/s4096/IMG_20240126_105805.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoTR66WWGVra0rorkRWbCVTecF_zpHwh-jw9lEpE_Z3hQuKbbComZFAuhjhGFj1OiRPjXlsNDhRYmXnzDcBCxPdQ4I7baw_XOHsV9y7fmYDNtPKChyphenhyphen25CMhngiXTQCdQeTdb6-P7tQi3KR7SR0e27Fm-sYXcMGmt_C0RNvwBffFk-dqJdIKGHLsXlvLrAJ/w300-h400/IMG_20240126_105805.jpg" width="300" /></a></div><br /></div><div style="text-align: justify;"><span style="font-size: large;">Râper les pommes de terre au dessus d'un torchon, bien essorer pour que toute l'eau de végétation s'échappe puis ajouter les autres ingrédients, former des galettes à l'aide de deux cuillères et faire cuire dans la graisse chaude. </span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></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/AVvXsEhSQbT3cRUMrOsmd5bCbMj_Gd53SC0Dp5w1iUdZhfanH4rWiu2gpITtHG5-KqJS2uqICxXvkGezCYdlUgVqojPAAuDdWpMnHMb-p0eQEcaw51ew-yE-HV9l5i2-WU0EVnptVWRznkcgtLDK0Qagl14zZcIzINagnn6gpHzBw7jlNX-nYYb32BfNqEudisTp/s4096/IMG_20240126_113054.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSQbT3cRUMrOsmd5bCbMj_Gd53SC0Dp5w1iUdZhfanH4rWiu2gpITtHG5-KqJS2uqICxXvkGezCYdlUgVqojPAAuDdWpMnHMb-p0eQEcaw51ew-yE-HV9l5i2-WU0EVnptVWRznkcgtLDK0Qagl14zZcIzINagnn6gpHzBw7jlNX-nYYb32BfNqEudisTp/w300-h400/IMG_20240126_113054.jpg" width="300" /></a></div><br /></div><div style="text-align: justify;"><span style="font-size: large;">Pour ma part, du saindoux mais ce peut être un mélange de d'huile et de beurre... Retourner les röstis pour les dorer des deux côtés. J'ai servi avec un <a href="https://cuisinedisca.blogspot.com/2013/11/petit-sale-aux-lentilles.html?m=1">petit salé aux lentilles</a> et une salade de roquette, ça va très bien ensemble.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></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/AVvXsEgONlnLSRudXAyFh8M3n8qBvlx04HVST54A2m78NoQ1MuKuRdvHEHLDrvnjNUmWppXXemTocEvuoa4qc_TaCidgCi_NC0xUr1BJ-2w4uFajbWzbf3jj49cqUfaKnEsME7KSMLrkffqPtTV7ffJ9hkJ06RXDnc1zh1XNZDAcdT9Y1vyJZTo6oJUPIALGuMQL/s4344/IMG_20240213_235254.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4344" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgONlnLSRudXAyFh8M3n8qBvlx04HVST54A2m78NoQ1MuKuRdvHEHLDrvnjNUmWppXXemTocEvuoa4qc_TaCidgCi_NC0xUr1BJ-2w4uFajbWzbf3jj49cqUfaKnEsME7KSMLrkffqPtTV7ffJ9hkJ06RXDnc1zh1XNZDAcdT9Y1vyJZTo6oJUPIALGuMQL/w452-h640/IMG_20240213_235254.jpg" width="452" /></a></div></div>ISCAhttp://www.blogger.com/profile/16367696850516354251noreply@blogger.com19tag:blogger.com,1999:blog-7662320281500356594.post-10416498285442949122024-02-20T07:00:00.070+01:002024-02-20T22:33:38.435+01:00Orrecchiettes au brocoli <div class="separator"></div><p style="text-align: justify;"><span style="font-size: large;">Cela faisait longtemps que je n'avais pas proposé de pesto, l'occasion d'y remédier avec des orrecchiettes... J'ai rapporté énormément de piments des Pouilles que j'ai fait sécher. Ici, j'en ai émietté un peu mais on peut tout aussi bien réduire le piment en poudre. A utiliser évidemment avec parcimonie si l'on n'est pas habitué.</span></p><div style="text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ64zqL1W-urlOwwSUS9rV0aDKLtJlbMlVaMee8NgdMkX8-DQGRLAHDa4_5V3DnH_25E8ZUqH5LSWvl4xETjlXXkvXX9yUMG_RH2ZTlkvBQsHGno4yTSPw5U8m-U3ddcDENyIhqxwM0vjHFhSeU6sR7SHTFhOBf-Bjyy4JO_v663ad_Zgxx2pCDR8BFszY/w477-h640/IMG_20240204_124628.jpg" width="477" /></div><br /><div style="text-align: center;"><span style="font-size: large;"><u>Ingrédients</u> </span></div><div style="text-align: center;"><span style="font-size: large;">500 g de pâtes</span></div><div style="text-align: center;"><span style="font-size: large;">2 belles gousses d'ail</span></div><div style="text-align: center;"><span style="font-size: large;">750 g de pousses de brocoli</span></div><div style="text-align: center;"><span style="font-size: large;">Piment</span></div><div style="text-align: center;"><span style="font-size: large;">Huile d'olive, sel</span></div><div style="text-align: center;"><span style="font-size: large;"><a href="Peshttps://cuisinedisca.blogspot.com/2020/10/comme-une-paella.html?m=1to de sauge">Pesto de sauge </a></span></div><div style="text-align: center;"><span style="font-size: large;"><u>Accompagnement</u></span></div><div style="text-align: center;"><span style="font-size: large;"><u>parmesan </u></span></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3bI0tmnUPmSzxji1qGdnUWS6z14hGkVIPsgPvt8oO_bxtggEqBWXn8A-DmP5iC1vTH6ALTWC-DrVvwL3Y5l8PdrH2VoBzl3nvMdd4-uu9uX5zzYOTZgmiVmYSPcZ9nPwqInaFsQA9DEq9kKG1YZfial5HHSVebhhApNNwGhSFz0fkZ1yzZrZfgtWknmDF/s4096/IMG_20240131_121107.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3071" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3bI0tmnUPmSzxji1qGdnUWS6z14hGkVIPsgPvt8oO_bxtggEqBWXn8A-DmP5iC1vTH6ALTWC-DrVvwL3Y5l8PdrH2VoBzl3nvMdd4-uu9uX5zzYOTZgmiVmYSPcZ9nPwqInaFsQA9DEq9kKG1YZfial5HHSVebhhApNNwGhSFz0fkZ1yzZrZfgtWknmDF/w300-h400/IMG_20240131_121107.jpg" width="300" /></a></div><p style="text-align: justify;"><span style="font-size: large;">Cuire les brocolis 1 min à l'eau bouillante salée puis ajouter les orrecchiettes et poursuivre la cuisson pour qu'elles soient al dente. </span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlXTqQyTRDnGwWOhyphenhyphen2YqJosOi32kjjRpcEC1HF8P61YZTUk0OczAJPWodm6IlLC1sR2KUkbmqxnXuwkcIase2RtTxXxHuTS7qQSEN7mB8KKehiFQqmmlndkrjvzBlfkxiu3j3a4JDV4vxwXIBxzY816oEhsLtu0me-LJwYHGX8_xQjz1Fp5Q8XEfiuOBbL/s4096/IMG_20240220_084659.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlXTqQyTRDnGwWOhyphenhyphen2YqJosOi32kjjRpcEC1HF8P61YZTUk0OczAJPWodm6IlLC1sR2KUkbmqxnXuwkcIase2RtTxXxHuTS7qQSEN7mB8KKehiFQqmmlndkrjvzBlfkxiu3j3a4JDV4vxwXIBxzY816oEhsLtu0me-LJwYHGX8_xQjz1Fp5Q8XEfiuOBbL/w300-h400/IMG_20240220_084659.jpg" width="300" /></a></div><p></p><p style="text-align: justify;"><span style="font-size: large;">P</span><span style="text-align: left;"><span style="font-size: large;">endant ce temps, faire revenir le piment émietté et une seule gousse d'ail écrasée dans l'huile chaude. </span></span></p><p style="text-align: justify;"><span style="text-align: left;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3gIj_Ui9sSU7zGFej-2kJSXCYVPMxKlTpucjGNW16m3KJeKK70Y5QiGdqwIoc03D9BM1mjTL1eH8XQAJqqjEyg9EGS-swtBbWbgNL-ZggV9O4FrFC-OctGIuih5xwH6avVB1y4Ek00R3tL1rMMixYGlkWYFwNgxqLqNOwOJEHhyphenhyphenk3stC-4n87vHo7MgoW/s4096/IMG_20240204_142842.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3071" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3gIj_Ui9sSU7zGFej-2kJSXCYVPMxKlTpucjGNW16m3KJeKK70Y5QiGdqwIoc03D9BM1mjTL1eH8XQAJqqjEyg9EGS-swtBbWbgNL-ZggV9O4FrFC-OctGIuih5xwH6avVB1y4Ek00R3tL1rMMixYGlkWYFwNgxqLqNOwOJEHhyphenhyphenk3stC-4n87vHo7MgoW/w300-h400/IMG_20240204_142842.jpg" width="300" /></a></span></div><p></p><div class="separator" style="clear: both; text-align: justify;"></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><span style="font-size: large;">Ajouter les pâtes aux légumes ainsi qu'une bonne louche d'eau de cuisson. Secouer vigoureusement la poêle pour que la sauce devienne onctueuse. Incorporer le pesto et la gousse d'ail écrasée restante. </span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><span style="font-size: large;"><br /></span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGt-FB2b_vpb7sQZhM3shPavm-i8hPF0iPGspZLMsR-57bqvy43sw5indsJxlMgIDk33VTB0-CKRVDGUxmotZNZJ5WJMQ_K383k4Y_V3p9udoglFy38qF-UB8Z_PyvLebCf-qmMTlcCLFcW9vV20_3BawGfaoC2pXppFYRPPeFRg2SzrCA2XgkfiGumg_/s4344/IMG_20240220_084311.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4344" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGt-FB2b_vpb7sQZhM3shPavm-i8hPF0iPGspZLMsR-57bqvy43sw5indsJxlMgIDk33VTB0-CKRVDGUxmotZNZJ5WJMQ_K383k4Y_V3p9udoglFy38qF-UB8Z_PyvLebCf-qmMTlcCLFcW9vV20_3BawGfaoC2pXppFYRPPeFRg2SzrCA2XgkfiGumg_/w283-h400/IMG_20240220_084311.jpg" width="283" /></a></div></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><span style="font-size: large;"><br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><span style="font-size: large;">Servir avec du parmesan que chacun râpe à sa guise.</span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5QmrYqpwf3WqBG6qBBfQiVoddoSsnYy1GJdoE2BD9C_cV1K8cU8U9Uty6L_tbXm9LbF9kEc56uZspWl9AV5Hdg0eBS3TO_PT65uVZAZWS25L-zdhFPoVfIkmlonq6yntLyCYw2DBOlMrNHlPGCOgoaNcE-RekYZzqwQ_CpQTSG3em4vJokOwH7kG0Y4pG/s4096/IMG_20240204_124538.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5QmrYqpwf3WqBG6qBBfQiVoddoSsnYy1GJdoE2BD9C_cV1K8cU8U9Uty6L_tbXm9LbF9kEc56uZspWl9AV5Hdg0eBS3TO_PT65uVZAZWS25L-zdhFPoVfIkmlonq6yntLyCYw2DBOlMrNHlPGCOgoaNcE-RekYZzqwQ_CpQTSG3em4vJokOwH7kG0Y4pG/w480-h640/IMG_20240204_124538.jpg" width="480" /></a></div></div><p></p></div>ISCAhttp://www.blogger.com/profile/16367696850516354251noreply@blogger.com11tag:blogger.com,1999:blog-7662320281500356594.post-46086250651468733462024-02-18T07:00:00.165+01:002024-02-26T23:57:15.994+01:00Citrons givrés <p style="text-align: justify;"><span style="font-size: large;">Un dessert qui fit le bonheur de tous les enfants des années 80 ... Une petite douceur charmante avec trois fois rien.</span></p><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ_A0sVi-0tHaXPI_auUKCYmUexFIAyN2A2pdkqdGUXbFIr2YuPSnDQgpr8MYNO_X6d5fI8oXjOU4rHzM1TC7O77omTTYhxKLjaD6DC6uVELbR6YBtYHsaU_ez2U1iDVbvN6Mh6rtDGJFZPuDMUTTaJUIG0vh0-lvr0UGW1lwHDDnA93R_I35sdBvfNjLw/s4096/IMG_20240217_142609.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="2896" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ_A0sVi-0tHaXPI_auUKCYmUexFIAyN2A2pdkqdGUXbFIr2YuPSnDQgpr8MYNO_X6d5fI8oXjOU4rHzM1TC7O77omTTYhxKLjaD6DC6uVELbR6YBtYHsaU_ez2U1iDVbvN6Mh6rtDGJFZPuDMUTTaJUIG0vh0-lvr0UGW1lwHDDnA93R_I35sdBvfNjLw/w452-h640/IMG_20240217_142609.jpg" width="452" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><div><span style="font-size: large;"><u>Ingrédients</u></span></div><span style="font-size: large; text-align: left;"><div style="text-align: center;">6 citrons</div><div style="text-align: center;">200 g de sucre</div><div style="text-align: center;">200 g d'eau</div><div style="text-align: center;">2 blancs d'œuf</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6yHz6okhO0ezr-i5QCNzmkN_MwIySqtKCmOQ6YmYAuskvr09Sf_x2Yas6ScqNlXPPQl0MKkmNNyivuDrgXQ45njr-XDiLu1iihNY9gHxpbXuMeWJsaFebJp7AgAX5VzPC44fCRPaHE07xa9_0F3fSyKQstm5R84LLTl8Urwj3G90tfP9sAVDb5E7Q8Mqs/s4096/IMG_20240217_113202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6yHz6okhO0ezr-i5QCNzmkN_MwIySqtKCmOQ6YmYAuskvr09Sf_x2Yas6ScqNlXPPQl0MKkmNNyivuDrgXQ45njr-XDiLu1iihNY9gHxpbXuMeWJsaFebJp7AgAX5VzPC44fCRPaHE07xa9_0F3fSyKQstm5R84LLTl8Urwj3G90tfP9sAVDb5E7Q8Mqs/w300-h400/IMG_20240217_113202.jpg" width="300" /></a></div></span><div><br /></div><div style="text-align: justify;"><span style="font-size: large;">La veille, découper la partie supérieure des citrons</span>. <span style="font-size: large;">Couper légèrement leur base pour qu'ils puissent tenir debout. Les évider à l'aide d'une cuillère à dessert. Congeler les citrons vides et leurs chapeaux. Passer la pulpe à travers une passoire à maille fine en pressant bien pour récolter un maximum de jus. </span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></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/AVvXsEi5ulieXLCcUrGus6IS4Oim9-D2dJ-pVo3IlpjHhC0PH-8xE-BxXdHqmkVrVoPw-7VCkxGQU4JTMggUAo22h6khmCdspfhT7k8xNm2TAAvL_ediLuoIcjbT-U4_vm3hVwIPvhJZ5T1re_v_qJBb6QXce3au4pfYsaq4qOiJL3I8rpYhMEG9tG59ZRIqLAoU/s4096/IMG_20240217_141000.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ulieXLCcUrGus6IS4Oim9-D2dJ-pVo3IlpjHhC0PH-8xE-BxXdHqmkVrVoPw-7VCkxGQU4JTMggUAo22h6khmCdspfhT7k8xNm2TAAvL_ediLuoIcjbT-U4_vm3hVwIPvhJZ5T1re_v_qJBb6QXce3au4pfYsaq4qOiJL3I8rpYhMEG9tG59ZRIqLAoU/w300-h400/IMG_20240217_141000.jpg" width="300" /></a></div><br /></div><div style="text-align: justify;"><span style="font-size: large;">Dans une casserole, porter l'eau et le sucre à ébullition pendant 2 min. Laisser refroidir le sirop obtenu puis le mélanger au jus de citron. Réserver toute une nuit au réfrigérateur.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></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/AVvXsEifSYAha_Unz-fL7-eGR-ZfeBCZ57oApE1lbUsik-imx5B84qunmuqmBJaKKV_wpRvfHRxe7C_Hzzlzi0Cm93NxMBqk_GdUhLX8-cN-YRVnnzr4vXOIBBqV6nhmJHHa2daNCIzS3FssxB_KlMQFWmtPpqsLxNEDVZEFk-PZ4wCUewaTPwvexkLvG3DIu8bI/s4010/IMG_20240217_141120.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4010" data-original-width="2836" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifSYAha_Unz-fL7-eGR-ZfeBCZ57oApE1lbUsik-imx5B84qunmuqmBJaKKV_wpRvfHRxe7C_Hzzlzi0Cm93NxMBqk_GdUhLX8-cN-YRVnnzr4vXOIBBqV6nhmJHHa2daNCIzS3FssxB_KlMQFWmtPpqsLxNEDVZEFk-PZ4wCUewaTPwvexkLvG3DIu8bI/w283-h400/IMG_20240217_141120.jpg" width="283" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">Le jour même, monter les blancs en neige souple puis les incorporer délicatement au sirop parfumé. Verser le mélange dans la sorbetière et lancer le cycle de turbinage.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></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/AVvXsEjxBhr3Xm-GgsA_8lOpeBGR-AnHcilPUoBMBqJvj2KTZsUcrzq9d1iGPKBG6K-tGESjHIPJVeixFjENQgSJo4I70whyphenhyphen7KaLPzKCuP7G_R4YPc60-VeuvarZ-iAXikQaP_3OTtTWYHWP_zwR_PEAP43QTWpfZQbjkXbWmicwYM693eJ32rIzkeL6Jny0pU-O/s4096/IMG_20240217_135944.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxBhr3Xm-GgsA_8lOpeBGR-AnHcilPUoBMBqJvj2KTZsUcrzq9d1iGPKBG6K-tGESjHIPJVeixFjENQgSJo4I70whyphenhyphen7KaLPzKCuP7G_R4YPc60-VeuvarZ-iAXikQaP_3OTtTWYHWP_zwR_PEAP43QTWpfZQbjkXbWmicwYM693eJ32rIzkeL6Jny0pU-O/w300-h400/IMG_20240217_135944.jpg" width="300" /></a></div><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size: large;"><div class="separator" style="clear: both; text-align: center;"><div style="text-align: justify;"><span style="font-size: large;">Débarrasser le sorbet dans un bac et le placer 2 heures au congélateur. Garnir les citrons à l'aide d'une poche munie d'une douille lisse de 15 mm et replacer les chapeaux.</span></div></div></span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></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/AVvXsEiFoz9Gb8MMgVE-kgQtmwQnc7FqHiEoAPBBeSPBEBy-1gjb3oIHfEi0TJu-U1mtM0ZQ5BquVcfgqlKWeSJbYF0l_faOZJzxVS6F7hhE7d41CaqXLs8f40DsJ3SE3HAuV5tJNdMEeWF109LgUkqwp1N4n9NPrD1ypxSjxp5cCeH-iClL44-eMc2vwIxchujF/s4227/IMG_20240217_172219.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4227" data-original-width="2989" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFoz9Gb8MMgVE-kgQtmwQnc7FqHiEoAPBBeSPBEBy-1gjb3oIHfEi0TJu-U1mtM0ZQ5BquVcfgqlKWeSJbYF0l_faOZJzxVS6F7hhE7d41CaqXLs8f40DsJ3SE3HAuV5tJNdMEeWF109LgUkqwp1N4n9NPrD1ypxSjxp5cCeH-iClL44-eMc2vwIxchujF/w453-h640/IMG_20240217_172219.jpg" width="453" /></a></div><br /></div><div style="text-align: justify;"><span style="font-size: large;">J'ai escorté les citrons givrés de <a href="https://cuisinedisca.blogspot.com/2013/02/sables-viennois-au-chocolat.html?m=1">sablés viennois au cacao </a>et de <a href="https://cuisinedisca.blogspot.com/2014/08/macarons-au-citron.html?m=1">macarons au citron. </a>Il restera suffisamment de sorbet pour garnir deux autres écorces de citron ou accompagner une salade de fruits frais...</span></div></div>ISCAhttp://www.blogger.com/profile/16367696850516354251noreply@blogger.com22tag:blogger.com,1999:blog-7662320281500356594.post-28819874730797987262024-02-17T06:00:00.000+01:002024-02-17T06:05:26.941+01:00Flan de blettes à l'andouille<p style="text-align: justify;"><span style="font-size: large;">Une terrine originale qui se consomme froide ou chaude, selon l'envie. Pour ce flan, je me suis inspirée d'une <a href="https://www.lacuisinedemathilde.com/2016/04/flans-de-blettes-landouille.html">recette de Mathilde</a> qui me permet d'employer les blettes du jardin qui sont encore en pleine forme, tout comme la roquette ...</span></p><p style="text-align: justify;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhjbzegFmSywxb7noRMj5o-qZFCHF4yj6zrwb_K8WKbk8REtRwH_176WaGuMtsoQDfmpZltUpcdOClp5jYQ1bmuU3Sb0AnZ6FHCiVOnqB13EhyOyS6FXaEaaFTWWQ0FOkXbW6zMdXLmaBC_hzgP0UwMBbrNUMKvsPgzERsjDBfAy42eG7lFYT5ibNStulg1" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhjbzegFmSywxb7noRMj5o-qZFCHF4yj6zrwb_K8WKbk8REtRwH_176WaGuMtsoQDfmpZltUpcdOClp5jYQ1bmuU3Sb0AnZ6FHCiVOnqB13EhyOyS6FXaEaaFTWWQ0FOkXbW6zMdXLmaBC_hzgP0UwMBbrNUMKvsPgzERsjDBfAy42eG7lFYT5ibNStulg1=w480-h640" width="480" /></a></span></div><p></p><div style="text-align: center;"><span style="font-size: large;"><u>Pour 1 moule à cake de 25 x 10</u></span></div><div style="text-align: center;"><span style="font-size: large;">1 botte de blettes</span></div><div style="text-align: center;"><span style="font-size: large;">150 g d'Andouille de Vire tranchée</span></div><div style="text-align: center;"><span style="font-size: large;">4 oeufs</span></div><div style="text-align: center;"><span style="font-size: large;">2 cs bombées de crème épaisse</span></div><div style="text-align: center;"><span style="font-size: large;">1 cs de persil ciselé</span></div><div style="text-align: center;"><span style="font-size: large;">2 gousses d'ail</span></div><div style="text-align: center;"><span style="font-size: large;">1 noisette de beurre</span></div><div style="text-align: center;"><span style="font-size: large;">Sel, poivre, origan</span></div><div style="text-align: center;"><span style="font-size: large;"><u>Accompagnement</u></span></div><div style="text-align: center;"><span style="font-size: large;">Roquette</span></div><div style="text-align: center;"><span style="font-size: large;">Sauce yaourt à la persillade</span></div><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWpv32X-yTBrCB3-DhCDVNN-AWWBOPSA1q6N7wzmORb-0Wr729t19ajV0LAvJPSzqmuf6i06JiBs1SbQ7uiGxDufmoUfvF_2hKS4njJy8ofHPh1cXBQo6qiWv1lyEJ6T6rdXk_XRQqQQKU5K4mhX3N59cpBB5blbcXsBaFBjbdu6R1W-ZKQYcM1-2sk7xI/s3507/IMG_20240104_112946.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3507" data-original-width="2480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWpv32X-yTBrCB3-DhCDVNN-AWWBOPSA1q6N7wzmORb-0Wr729t19ajV0LAvJPSzqmuf6i06JiBs1SbQ7uiGxDufmoUfvF_2hKS4njJy8ofHPh1cXBQo6qiWv1lyEJ6T6rdXk_XRQqQQKU5K4mhX3N59cpBB5blbcXsBaFBjbdu6R1W-ZKQYcM1-2sk7xI/w283-h400/IMG_20240104_112946.jpg" width="283" /></a></div><p style="text-align: justify;"><span style="font-size: large;">Blanchir les côtes de blettes à l'eau bouillante une dizaine de min puis ajouter le vert. Bien égoutter et détailler. Mélanger la crème avec les oeufs, l'ail écrasé et le persil. Saler légèrement, poivrer généreusement. Incorporer les blettes. Dans le moule à cake beurré, disposer une première couche d'andouille, recouvrir de l'appareil à flan, garnir d'une deuxième couche d'andouille, verser une autre couche de flan et terminer par de l'andouille. Cuire 45 min à four préchauffé à 180°. Parsemer éventuellement d'origan frais et servir aussitôt ou bien attendre le refroidissement. Dans tous les cas, c'est délicieux avec de la roquette et une sauce au yaourt bien relevée.</span></p><p style="text-align: justify;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjhWM5nR32cs5u1wBRRDRf8ghVfQGkciaeuhS8MRNN213b7iBjXX6GBuxBmak4Gcg-PxVEA0DCj7atRtWMvA9Tc45uHk5-HqEBgNM4hhX5OPSBtN07wehRpJzFZF0QkM123xalz6fjdTyLaxfZhLgkpExA3IWf2Dp1dyQS5_z1DDWm5Ti1yRxZ2oQdsL0ll" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="639" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjhWM5nR32cs5u1wBRRDRf8ghVfQGkciaeuhS8MRNN213b7iBjXX6GBuxBmak4Gcg-PxVEA0DCj7atRtWMvA9Tc45uHk5-HqEBgNM4hhX5OPSBtN07wehRpJzFZF0QkM123xalz6fjdTyLaxfZhLgkpExA3IWf2Dp1dyQS5_z1DDWm5Ti1yRxZ2oQdsL0ll=w480-h640" width="480" /></a></span></div><p></p></div>ISCAhttp://www.blogger.com/profile/16367696850516354251noreply@blogger.com11tag:blogger.com,1999:blog-7662320281500356594.post-8261521420496618632024-02-15T06:30:00.000+01:002024-02-15T06:35:08.662+01:00Chou lacto-fermenté (choucroute)<p style="text-align: justify;"><span style="font-size: large;">J'ai des difficultés dans ma région pour trouver de la choucroute crue. Alors, je me suis penchée sur la lacto-fermentation et ne le regrette pas car c'est enfantin à préparer. Tassé dans des bocaux, le chou émincé en fines lanières puis salé, subit une fermentation lactique durant cinq semaines, à l'abri de l'air et de la lumière.</span></p><p style="text-align: justify;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr85PCdymQswxAYSFbgbcK-lqKD9_bUQOkMWdFPSs_pryIiNL7NIub620BxSqHO0fmdjjnsY3yG4R-jdW0ssVVamzb3E4dgLKMLtbZWOS4uYanEXg7nt2g1y9X2AW7BHEvVUUJ-W5qjmZdDMfiRxEj4Ri71HY5GIa-D9JsjHzVe9zfN-M9k_CP4jZQ6feh/s4096/IMG_20240211_115302.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr85PCdymQswxAYSFbgbcK-lqKD9_bUQOkMWdFPSs_pryIiNL7NIub620BxSqHO0fmdjjnsY3yG4R-jdW0ssVVamzb3E4dgLKMLtbZWOS4uYanEXg7nt2g1y9X2AW7BHEvVUUJ-W5qjmZdDMfiRxEj4Ri71HY5GIa-D9JsjHzVe9zfN-M9k_CP4jZQ6feh/w480-h640/IMG_20240211_115302.jpg" width="480" /></a></span></div><p></p><p style="text-align: justify;"><span style="font-size: large;"><span>Il suffit ensuite de cuire la choucroute 1h30 avec saindoux, baies de genièvre, clous de girofle et laurier. </span></span><span style="font-size: large;"><span>On peut ajouter des graines de coriandre, du carvi et bien sûr l'indispensable vin d'Alsace, un sylvaner de préférence. </span><span>Attention, la cuisson ne doit pas dépasser 2 h au risque d'obtenir un chou brunâtre, pas appréciable pour les amateurs ... Le chou diminue beaucoup à la cuisson, compter 250 g de choucroute par personne, soit un bocal d'1 litre pour 4 personnes ou un bocal d'1,5 litre pour 6 personnes. Une fois ouvert, j'utilise le bocal en entier, afin d'éviter tout problème de conservation. Mais venons en à la recette proprement dite avec un</span><span> chou de 3 kg. </span></span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTWqR1kC2emYI-zj3ccvltY3sf_bw8u1v0idHlUkONAz7od2QlubUCCmDR7NSDLaClTXSHagRszApmpcd4sK84AvSj0hM_ripOpHsCu8JBMgGmeW_DinAQIyXXJe13TT8ELOlcRujPfNI2hyphenhyphenXSIlks9F37U-ZKAv9Fzza_FR1Kkbn0kJ-y-xgSXTLOFPWN/s4096/IMG_20240113_101000.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTWqR1kC2emYI-zj3ccvltY3sf_bw8u1v0idHlUkONAz7od2QlubUCCmDR7NSDLaClTXSHagRszApmpcd4sK84AvSj0hM_ripOpHsCu8JBMgGmeW_DinAQIyXXJe13TT8ELOlcRujPfNI2hyphenhyphenXSIlks9F37U-ZKAv9Fzza_FR1Kkbn0kJ-y-xgSXTLOFPWN/w300-h400/IMG_20240113_101000.jpg" width="300" /></a></div><p></p><p style="text-align: justify;"><span style="font-size: large;">J'ai gardé 1 livre de chou frais pour préparer des <a href="https://cuisinedisca.blogspot.com/2023/03/salade-de-chou-blanc-la-coriandre.html?m=1">crudités</a> : une salade avec moutarde, crème épaisse, noix, raisins secs et coriandre.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEims0f09P9ubxZR4IqVcZhruRYuTCTsAPGVFcEKzh60KEJDb_uWIj4oWDP0fBHN3bcIORO3JWzi52SMxLuNXzUPuBtC-urMFCQqH1GBokscNKnq5F-kzlBYtvgaxOt6RfRdqyZb69NEm1Fbk5aL1hp0GW0FVROeLVdNbNIvzPfRoFf7j989J6cZ64uXVhrL/s4096/IMG_20240113_121249.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEims0f09P9ubxZR4IqVcZhruRYuTCTsAPGVFcEKzh60KEJDb_uWIj4oWDP0fBHN3bcIORO3JWzi52SMxLuNXzUPuBtC-urMFCQqH1GBokscNKnq5F-kzlBYtvgaxOt6RfRdqyZb69NEm1Fbk5aL1hp0GW0FVROeLVdNbNIvzPfRoFf7j989J6cZ64uXVhrL/w300-h400/IMG_20240113_121249.jpg" width="300" /></a></div><p style="text-align: justify;"><span style="font-size: large;">J'ai donc utilisé 2,5 kg de chou. Je l'ai rincé sans insister, les micro-organismes sont indispensables, c'était juste pour ne pas salir ma planche à découper. On ôte les premières feuilles éventuellement abîmées. Couper le chou en quatre, éliminer le trognon puis le râper finement. On ajoute 1 % de sel de mer, soit 25 g en l'occurrence. Bien masser le chou, laisser reposer une quinzaine de minutes, masser à nouveau. </span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNUUbrLz1tda8IO43R1wgjlV7A5COYtJZ46iPlv7kYW9ekJUMk0cscY3018CW9EgIyZUPwYSznDhXJrv7v5q5zHfgvAAeG7cdcmW31Dn0x9P2ea1sQg7vo9IIYL66BvCaZ4c8FUgmIkPmNlosFaOtZFADDCU7o041dOebTblpujpCn1UwPPKRz4OfbWnCh/s4096/IMG_20240113_103448.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNUUbrLz1tda8IO43R1wgjlV7A5COYtJZ46iPlv7kYW9ekJUMk0cscY3018CW9EgIyZUPwYSznDhXJrv7v5q5zHfgvAAeG7cdcmW31Dn0x9P2ea1sQg7vo9IIYL66BvCaZ4c8FUgmIkPmNlosFaOtZFADDCU7o041dOebTblpujpCn1UwPPKRz4OfbWnCh/w300-h400/IMG_20240113_103448.jpg" width="300" /></a></div><p></p><p style="text-align: justify;"><span style="font-size: large;">L'eau de végétation va s'écouler. </span><span style="font-size: large;"><span>Di</span><span>sposer le chou en tassant bien dans un bocal d'1 litre et un autre d'1,5 litre.</span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm_QjaTXzjWO5T5z6HC9Sa99phMQZfGk8fJT-qsFnelQDrJxj4Fr4dz8EAuZLTmpXIeDdtXkNmFiqa_mc7RChN5MQTCdDmGUsCCtuBxWC-H35qpMBeN5fdYqL-1qGSQ31b605LIrmhLpjcoIHyjSmvFGZg8_Li7KtaHdA7N-mC-eD42Q9WgK0vCsayegBO/s4096/IMG_20240113_110943.jpg" style="font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4096" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm_QjaTXzjWO5T5z6HC9Sa99phMQZfGk8fJT-qsFnelQDrJxj4Fr4dz8EAuZLTmpXIeDdtXkNmFiqa_mc7RChN5MQTCdDmGUsCCtuBxWC-H35qpMBeN5fdYqL-1qGSQ31b605LIrmhLpjcoIHyjSmvFGZg8_Li7KtaHdA7N-mC-eD42Q9WgK0vCsayegBO/w300-h400/IMG_20240113_110943.jpg" width="300" /></a></div><p style="text-align: justify;"><span style="font-size: large;">Comme pour toute conserve, ne pas remplir jusqu'en haut mais laisser 2 cm, le chou va gonfler en fermentant. On peut protéger le dessus avec une feuille de chou en appuyant fortement.</span></p><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdxFZcy4Qg1mrvpHRKU4IVD5PLSai7k4c1XcS2wwgKumNmfveXXnYpoVrySPU9MvdJoUJ-CMBbLEyf_ugpGSBmLzrqlquIc-UIr_rZgG75GTJdvV0UfKAlECmpWoPJjZP9TjisAhNPOxQmfM-ye27KT0-FdV3cEcUGlIHt8Vw8yJsuPS1W4wXm5sOZ4f1y/s4096/IMG_20240120_101613.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdxFZcy4Qg1mrvpHRKU4IVD5PLSai7k4c1XcS2wwgKumNmfveXXnYpoVrySPU9MvdJoUJ-CMBbLEyf_ugpGSBmLzrqlquIc-UIr_rZgG75GTJdvV0UfKAlECmpWoPJjZP9TjisAhNPOxQmfM-ye27KT0-FdV3cEcUGlIHt8Vw8yJsuPS1W4wXm5sOZ4f1y/w300-h400/IMG_20240120_101613.jpg" width="300" /></a></div><span style="font-size: large;"><div style="text-align: justify;">Réserver dans une pièce assez fraîche pendant cinq semaines sans ouvrir les bocaux. Par sécurité, les disposer dans un récipient afin de contenir les éventuels débordements. Au bout d'une semaine, une toute petite écume s'échappe et la couleur évolue passant du vert clair au blanc cassé. </div></span><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwStiukwXblCKTGUXN6VFiWOxV6XaJMYd2HyE8KasmxBHleGBFXlXNDngVbt19mwAMZ30EzWAXsuZ64_-UTjqlqvQHgq2118xCtlPmwdEXAt-niJlLlTP8b8tpzPHHr1oCdLmOi1YOomvRj5tYcC218A8QTEyOJ-mqv4IzJ7to0Bb9DgKrjK32e59So_gi/s4096/IMG_20240126_102054.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwStiukwXblCKTGUXN6VFiWOxV6XaJMYd2HyE8KasmxBHleGBFXlXNDngVbt19mwAMZ30EzWAXsuZ64_-UTjqlqvQHgq2118xCtlPmwdEXAt-niJlLlTP8b8tpzPHHr1oCdLmOi1YOomvRj5tYcC218A8QTEyOJ-mqv4IzJ7to0Bb9DgKrjK32e59So_gi/w300-h400/IMG_20240126_102054.jpg" width="300" /></a></div><br /><div style="text-align: justify;"><span style="font-size: large;">Au bout de deux semaines, la couleur reste stable, rien à signaler. </span><span style="font-size: large;">Au bout de cinq semaines, la choucroute est prête à être consommée, soit crue en salade avec pommes, noix, cervelas et moutarde, cuite en version traditionnelle ou avec du poisson, en <a href="https://cuisinedisca.blogspot.com/2019/04/une-soupe-la-choucroute-riga.html">soupe</a>... Elle peut aussi servir d'accompagnement, le goût acidulé de la choucroute convenant bien à des volailles grasses comme le canard ou l'oie. Plein de recettes en perspective à venir...</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></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/AVvXsEgCdbySdDyboNDxtxoxnFJlZqCukY3Eo82uVs_Bcuvxdklhh0jqxbm639eGYq76udCC5O9GoRwsFygj71pYQD7JSMpLRfnWHqmz9wGY18LzkC1M0yO-YAHJ-r8x2b3FmkGkB4TPZTKyY01YfwLlWZxZX6rLXvDPPX-HwnZYAqWQYgYPCgqDaIbQ44OJWqGg/s4096/IMG_20240211_115235.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCdbySdDyboNDxtxoxnFJlZqCukY3Eo82uVs_Bcuvxdklhh0jqxbm639eGYq76udCC5O9GoRwsFygj71pYQD7JSMpLRfnWHqmz9wGY18LzkC1M0yO-YAHJ-r8x2b3FmkGkB4TPZTKyY01YfwLlWZxZX6rLXvDPPX-HwnZYAqWQYgYPCgqDaIbQ44OJWqGg/w480-h640/IMG_20240211_115235.jpg" width="480" /></a></div><br /></div><div style="text-align: justify;"><span style="font-size: large;">En rinçant la choucroute, on perd non seulement l'acidité mais aussi les vitamines, les probiotiques, bref, tout ce qui renforce les défenses immunitaires. La choucroute maison n'étant salée qu'à 1%, contrairement à l'industrielle qui l'est à 2%, c'est tout à fait possible de faire l'impasse. A chacun selon ses goûts ...</span></div><div style="text-align: justify;"><span style="font-size: large;">Source : <a href="https://nicrunicuit.com/faire/fermenter/comment-fermenter-la-choucroute/">ni cru, ni cuit</a>. </span></div>ISCAhttp://www.blogger.com/profile/16367696850516354251noreply@blogger.com15tag:blogger.com,1999:blog-7662320281500356594.post-71673669209236561942024-02-13T06:30:00.012+01:002024-02-13T10:15:46.852+01:00Lettre d'amour pour la Saint-Valentin <p style="text-align: justify;"><span style="font-size: large;">Il me restait un petit morceau de pâte brisée, conservé depuis un bon bout de temps au réfrigérateur. Plus la pâte repose, plus elle est déshydratée, plus elle est facile à employer, elle ne colle pas, inutile d'ajouter de la farine sur le plan de travail et surtout elle devient succulente : particulièrement croustillante, légère au goût, friable. Certes, elle boursoufle un peu, va légèrement se déformer mais sa saveur sera incomparable. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkHRmW_YXkFwpItR7-bL9mI0hPfeRalj8TArsIivNJ61mxZACytqICIoHuAiNGkwcMnxjFcO3UibjBiaFtgOFOLuQjGcT-UZuAEZ8cjHjOxz7ofl-sI7DiioYZQeOFHaLU6rPOFUqZIDwy4nPcEB3T7UJqgYCL7Dg2tEn9pc1XN4lpgMQ0Bf1iGqo5V55g/s4096/IMG_20240212_095527.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkHRmW_YXkFwpItR7-bL9mI0hPfeRalj8TArsIivNJ61mxZACytqICIoHuAiNGkwcMnxjFcO3UibjBiaFtgOFOLuQjGcT-UZuAEZ8cjHjOxz7ofl-sI7DiioYZQeOFHaLU6rPOFUqZIDwy4nPcEB3T7UJqgYCL7Dg2tEn9pc1XN4lpgMQ0Bf1iGqo5V55g/w480-h640/IMG_20240212_095527.jpg" width="480" /></a></div> <div style="text-align: center;"><u><span style="font-size: large;">Pour 4 enveloppes</span></u></div><div style="text-align: center;"><span style="font-size: large;">200 g de <a href="https://cuisinedisca.blogspot.com/2013/04/pate-brisee.html?m=1">pâte brisée maison</a> (reposée plus de 8 jours) </span></div><div style="text-align: center;"><span style="font-size: large;"><a href="https://cuisinedisca.blogspot.com/2014/07/coulis-de-framboise.html?m=1">Confiture de framboise</a></span></div><div style="text-align: center;"><span style="font-size: large;"><u>Présentation</u> </span></div><div style="text-align: center;"><span style="font-size: large;">Quelques framboises</span></div><div style="text-align: center;"><span style="font-size: large;">1 voile de sucre glace </span></div><div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHA6w2-uVXmxurdHouatia9sUMZrdHONJ5BIJbkShHUN3zOwnNJv3daXD_DVpM6h6HtNfziudKzMPvfzwxEOEkgYscHML32TkqmZEIpb23VM8koDh4TrklhPY4M8SOdxp6evnMQ-G-sUnqSOsIyAa2bH1y2q6UmGP-cgo2u1LSIgdOC7zzHEbalh1wer80/s4096/IMG_20240212_093333.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3071" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHA6w2-uVXmxurdHouatia9sUMZrdHONJ5BIJbkShHUN3zOwnNJv3daXD_DVpM6h6HtNfziudKzMPvfzwxEOEkgYscHML32TkqmZEIpb23VM8koDh4TrklhPY4M8SOdxp6evnMQ-G-sUnqSOsIyAa2bH1y2q6UmGP-cgo2u1LSIgdOC7zzHEbalh1wer80/w300-h400/IMG_20240212_093333.jpg" width="300" /></a></div></div><p style="text-align: justify;"><span style="font-size: large;">Découper 4 carrés de 13 cm de côté. Présenter les carrés comme des losanges et humecter les 3 côtés inférieurs avec un pinceau trempé dans l'eau. Garnir le centre d'1 cc de confiture très froide : je l'ai réservée au congélateur pour qu'elle soit la moins liquide possible. Rabattre les côtés latéraux et celui du bas vers le milieu. </span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoxmZfhAnH8KYtXixgxisQkQJ7mJcG0Im_BaMszA4wfAxcujjztkptfhk8A0frDAYWqNhL98S-ZYUDpheJQTckfrTZ2wbo79cuTftuF58cMuVAbs9uGepM1UsKHoGuIKlMM9qWi9dcYAv8-WmPbgcdaSpFfOYaIe_pMcqCH4uG1dP4qBPZwAI_zia3ptut/s4096/IMG_20240212_095230.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoxmZfhAnH8KYtXixgxisQkQJ7mJcG0Im_BaMszA4wfAxcujjztkptfhk8A0frDAYWqNhL98S-ZYUDpheJQTckfrTZ2wbo79cuTftuF58cMuVAbs9uGepM1UsKHoGuIKlMM9qWi9dcYAv8-WmPbgcdaSpFfOYaIe_pMcqCH4uG1dP4qBPZwAI_zia3ptut/w300-h400/IMG_20240212_095230.jpg" width="300" /></a></div><p></p><p style="text-align: justify;"><span style="font-size: large;">Apposer un petit cœur réalisé dans les chutes de pâte à l'aide d'un emporte-pièce, en appliquant un peu d'eau pour souder. Former quelques lignes parallèles au couteau pour imiter une enveloppe. Enfourner à four préchauffé à 180°, le temps que les enveloppes soient bien dorées. Poudrer de sucre glace lorsqu'elles sont refroidies et décorer à sa guise de quelques framboises. </span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkhw5o91djSgbtA40mJpcYB89rBs6zLgFRbhNXLybb0E6Ybu_ljjP_Rv5pXhmoPheGR_Io6qslcyE6GggTbuQ4Tmt42G1eBdFETVEvCwU-WTkI-aYSh894EoW6GfUm8qBTOAYuVpmbCnLjMOblOZgeUP3KyGbFBhG6oXTsYuE7YFyike8VOvfknIicNwv4/s4314/IMG_20240212_093541.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4314" data-original-width="3051" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkhw5o91djSgbtA40mJpcYB89rBs6zLgFRbhNXLybb0E6Ybu_ljjP_Rv5pXhmoPheGR_Io6qslcyE6GggTbuQ4Tmt42G1eBdFETVEvCwU-WTkI-aYSh894EoW6GfUm8qBTOAYuVpmbCnLjMOblOZgeUP3KyGbFBhG6oXTsYuE7YFyike8VOvfknIicNwv4/w452-h640/IMG_20240212_093541.jpg" width="452" /></a></div><div><br /></div><span style="font-size: large;"><div style="text-align: left;"><span style="font-size: large;"><span style="text-align: justify;">Servir avec une <a href="salade de fruits frais">salade de fruits frais </a>et de la <a href="https://cuisinedisca.blogspot.com/2015/09/creme-fouettee-au-mascarpone.html?m=1">Chantilly</a> dans une saucière. </span></span></div><div style="text-align: left;"><span style="font-size: large; text-align: justify;">Source : </span><a href="https://www.delscookingtwist.com/fr/" style="text-align: justify;"><span style="font-size: large;">Del's cooking twist</span></a></div></span></div>ISCAhttp://www.blogger.com/profile/16367696850516354251noreply@blogger.com25tag:blogger.com,1999:blog-7662320281500356594.post-452582640762517472024-02-11T07:00:00.001+01:002024-02-11T07:00:00.346+01:00Saint-Eugène au glaçage rocher<p style="text-align: justify;"><span style="font-size: large; text-align: justify;">Le pain d'épices traditionnel ne comporte en principe ni lait, ni beurre, ni oeufs pour des questions de conservation et pour le distinguer du cake. Le pain d'épice à l'orange que je présente à nouveau, n'en comporte donc pas. Mais sur une suggestion de Bertille, je me suis laissée convaincre d'ajouter un glaçage rocher. L'association des <a href="https://cuisinedisca.blogspot.com/2020/11/ecorces-dorange-confites.html">écorces d'orange confites</a>, du chocolat et des amandes est en effet particulièrement savoureuse.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-zgcMowrosZtCrRmIG7aHaOsys3-KH5s_7Ibhsq-FvrbOPgsuJi2uA2NmkeIj0oSEcBweWnhVysIkMqbbFasRRxWJl-UOr2UbWiHU7WqJZRjpnqPEgeb6XxfcK66X8m259mcTANuuefOJev1ZllYWnnlQVTODYiJK0fRAB-43OHqJGxOW2v_I5qpQNM_x/s4075/IMG_20240124_133252.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4075" data-original-width="2882" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-zgcMowrosZtCrRmIG7aHaOsys3-KH5s_7Ibhsq-FvrbOPgsuJi2uA2NmkeIj0oSEcBweWnhVysIkMqbbFasRRxWJl-UOr2UbWiHU7WqJZRjpnqPEgeb6XxfcK66X8m259mcTANuuefOJev1ZllYWnnlQVTODYiJK0fRAB-43OHqJGxOW2v_I5qpQNM_x/w452-h640/IMG_20240124_133252.jpg" width="452" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><u><br /></u></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><u>Ingrédients</u></span></div><div><div style="text-align: center;"><span style="font-size: large;">Un<a href="https://cuisinedisca.blogspot.com/2014/11/saint-eugene-pain-depice-lorange.html"> Saint-Eugène</a> (j'ai doublé les quantités)</span></div><div style="text-align: center;"><span style="font-size: large;">150 g de chocolat à pâtisser</span></div><div style="text-align: center;"><span style="font-size: large;">30 g d'huile neutre</span></div><div style="text-align: center;"><span style="font-size: large;">35 g d'amandes concassées torréfiées</span></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixI6XcVKbK2QZOXHkecLXm6JC3Sj2a2_cqtG5lHrCPGdEfbhbXzWuNOhw6_CwQKwcEGNyOrxcHmmNJU6VrnkSN1eknrqQrg47UKajBbNa807my9U_ogr93oUVRjetkjHgZ_s__q7cijrRGxwUWmFWLrV5flIasiN_u5k4YtkILxjoxkk9bMus3v79tReXY/s3264/IMG_20240124_122350.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="2447" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixI6XcVKbK2QZOXHkecLXm6JC3Sj2a2_cqtG5lHrCPGdEfbhbXzWuNOhw6_CwQKwcEGNyOrxcHmmNJU6VrnkSN1eknrqQrg47UKajBbNa807my9U_ogr93oUVRjetkjHgZ_s__q7cijrRGxwUWmFWLrV5flIasiN_u5k4YtkILxjoxkk9bMus3v79tReXY/w300-h400/IMG_20240124_122350.jpg" width="300" /></a></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">Disposer le pain d'épice refroidi sur une grille, elle-même posée sur du papier sulfurisé, afin de pouvoir recueillir le chocolat qui va s'égoutter. Torréfier doucement les amandes concassées à la poêle et les laisser refroidir. Faire fondre tout doucement un tiers du chocolat au bain-marie, hors du feu, ajouter le second tiers et sans cesser de remuer, remettre quelques instants au chaud, ajouter le troisième tiers puis incorporer l'huile et les amandes.</span></div><div style="text-align: center;"><br /></div><div style="margin-left: 1em; margin-right: 1em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGpBFH_Tb7z8y1c-TQaV6GXZn19RcDD6DPviLAUTDXr3Y6WSOZq5vvn3dimlzb4xkq4668QRw0wyldCIrD2mSF-88RWy3cn5jvyFqV8yUX2WY7oJcPSskkSjQomosfnFUpB432yO0U573G4HdItMuNw4Tjj2SOGp9o8IRCG1XDtiR1Pko5roP4NAXIhROa/s3869/IMG_20240124_133509.jpg" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGpBFH_Tb7z8y1c-TQaV6GXZn19RcDD6DPviLAUTDXr3Y6WSOZq5vvn3dimlzb4xkq4668QRw0wyldCIrD2mSF-88RWy3cn5jvyFqV8yUX2WY7oJcPSskkSjQomosfnFUpB432yO0U573G4HdItMuNw4Tjj2SOGp9o8IRCG1XDtiR1Pko5roP4NAXIhROa/s3869/IMG_20240124_133509.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3869" data-original-width="3069" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGpBFH_Tb7z8y1c-TQaV6GXZn19RcDD6DPviLAUTDXr3Y6WSOZq5vvn3dimlzb4xkq4668QRw0wyldCIrD2mSF-88RWy3cn5jvyFqV8yUX2WY7oJcPSskkSjQomosfnFUpB432yO0U573G4HdItMuNw4Tjj2SOGp9o8IRCG1XDtiR1Pko5roP4NAXIhROa/w318-h400/IMG_20240124_133509.jpg" width="318" /></a></div></div><p style="text-align: justify;"><span style="font-size: large;">Je déconseille totalement l'utilisation du MO. Verser la préparation sur le pain d'épices refroidi, le glaçage va s'écouler tranquillement. </span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfCnmmOzHLEPw5YoQJFN0wHQmLianZtyLd064Q3jdxtGp8UqvTM6OhhjWJzPdKSOE3Yn3Z-W68t5XowTn87tHFk8Tz9Ksr3OArpOxeRI9Sndibauc-Q-FJFIcL8LDfgb54K40rPKtRb88e7tNi8L6NoENgjjLyWAiGCfuKRqJ7ORihGO42_hPj7rui5sVm/s4200/IMG_20240124_170140.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4200" data-original-width="2970" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfCnmmOzHLEPw5YoQJFN0wHQmLianZtyLd064Q3jdxtGp8UqvTM6OhhjWJzPdKSOE3Yn3Z-W68t5XowTn87tHFk8Tz9Ksr3OArpOxeRI9Sndibauc-Q-FJFIcL8LDfgb54K40rPKtRb88e7tNi8L6NoENgjjLyWAiGCfuKRqJ7ORihGO42_hPj7rui5sVm/w283-h400/IMG_20240124_170140.jpg" width="283" /></a></div><p></p><p style="text-align: justify;"><span style="font-size: large;">A l'aide d'une maryse, égaliser puis laisser prendre à température ambiante. Succès garanti. </span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtdzEb4ITFFFpS-9jwXJuoycnVf-mh-Lw0nvZ3OAGVBuQLRg9Knc85qCMGtXrsiVCBXTt84DuSqxCZ95Nl1RSF-PwahAXJNBfMPrau6N2wnz0j2mkQsswk6_r4bYt4QW3Uw_bc0r0axLKoGiVhkzqZqScHGI3bekVvV_8mrpDWGJOD1DrfKbaegye2RxZC/s4096/IMG_20240124_170004.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtdzEb4ITFFFpS-9jwXJuoycnVf-mh-Lw0nvZ3OAGVBuQLRg9Knc85qCMGtXrsiVCBXTt84DuSqxCZ95Nl1RSF-PwahAXJNBfMPrau6N2wnz0j2mkQsswk6_r4bYt4QW3Uw_bc0r0axLKoGiVhkzqZqScHGI3bekVvV_8mrpDWGJOD1DrfKbaegye2RxZC/w480-h640/IMG_20240124_170004.jpg" width="480" /></a></div><p></p>ISCAhttp://www.blogger.com/profile/16367696850516354251noreply@blogger.com14tag:blogger.com,1999:blog-7662320281500356594.post-47903073531532255812024-02-09T07:00:00.057+01:002024-02-11T14:57:05.351+01:00Feuilleté de saumon aux champignons <p style="text-align: justify;"><span style="font-size: large;">J'ai cuit ce feuilleté à l'avance et l'ai repassé au four au moment du service. Vraiment très pratique.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGzcJYnVgoNxFwo-CMRyOd-6jsu04taTzOfRQQU3Wr9ZAmYD94qsH85GquxBSY5gXnmyEqltuRWN3P8XFYQWQB6Xe2oSoneXHj3JVgknSVYWKCrHomy3ajLfT0pm9Ei4cOpGmxAD73xbYCre9LMOXP2KAR_IcfuMoV4R7aA4odRzIwIJXKdfdxUU6HpDip/s4096/IMG_20240120_171806.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGzcJYnVgoNxFwo-CMRyOd-6jsu04taTzOfRQQU3Wr9ZAmYD94qsH85GquxBSY5gXnmyEqltuRWN3P8XFYQWQB6Xe2oSoneXHj3JVgknSVYWKCrHomy3ajLfT0pm9Ei4cOpGmxAD73xbYCre9LMOXP2KAR_IcfuMoV4R7aA4odRzIwIJXKdfdxUU6HpDip/w480-h640/IMG_20240120_171806.jpg" width="480" /></a></div><br /><div style="text-align: center;"><u><span style="font-size: large;">Ingrédients pour 8/9 personnes</span></u></div><div style="text-align: center;"><span style="font-size: large;">550 g de <a href="https://cuisinedisca.blogspot.com/2024/01/pate-feuilletee-inversee_0457087732.html?m=1https://cuisinedisca.blogspot.com/2024/01/pate-feuilletee-inversee_0457087732.html?m=1">pâte feuilletée inversée</a> </span></div><div style="text-align: center;"><span style="font-size: large;">1 kg de saumon frais paré </span></div><div><div style="text-align: center;"><span style="font-size: large;">1 kg de champignons frais</span></div><div style="text-align: center;"><span style="font-size: large;">1 oeuf pour la dorure</span></div><div style="text-align: center;"><span style="font-size: large;"><u>Sauce à l'échalote</u></span></div><div style="text-align: center;"><span style="font-size: large;">2 verres de vin blanc</span></div><div style="text-align: center;"><span style="font-size: large;">20 cl de crème liquide entière</span></div><div style="text-align: center;"><span style="font-size: large;">2 grosses échalotes</span></div><div style="text-align: center;"><span style="font-size: large;">1 cc bombée de fécule</span></div><div style="text-align: center;"><span style="font-size: large;">1 noix de beurre </span></div><div style="text-align: center;"><span style="font-size: large;">Sel, poivre</span></div><div style="text-align: center;"><span style="font-size: large;">Ciboulette fraîche</span></div></div><div><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5wuB1L_v-46enRaaGo291v4kbQ2VQNVSjobhsXKwR8oao8BcLu7tp3ZnGpfjifU7AHukUGQwFlL9OlblrCWacNGFJ4mTWCOZCNjOn1hyyAvoXAlJ1ZdKL_T2YYLKaStekqDHz8WPsQ84dmyFm-5kZT7DI53gUYZfkZ_2PvKFNTBMcM3Fta-N1sNqLUjXp/s3264/IMG_20240120_162234.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="2448" data-original-width="3264" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5wuB1L_v-46enRaaGo291v4kbQ2VQNVSjobhsXKwR8oao8BcLu7tp3ZnGpfjifU7AHukUGQwFlL9OlblrCWacNGFJ4mTWCOZCNjOn1hyyAvoXAlJ1ZdKL_T2YYLKaStekqDHz8WPsQ84dmyFm-5kZT7DI53gUYZfkZ_2PvKFNTBMcM3Fta-N1sNqLUjXp/w400-h300/IMG_20240120_162234.jpg" width="400" /></span></a></div><div><div style="background-color: white; text-align: justify;"><span style="background-color: transparent;"><span style="font-family: Times New Roman, Times, FreeSerif, serif; font-size: large;"><br /></span></span></div><div style="background-color: white; text-align: justify;"><span style="background-color: transparent;"><span style="font-family: Times New Roman, Times, FreeSerif, serif; font-size: large;"><span style="font-size: large;">Faire revenir les champignons émincés dans une poêle très chaude, sans matières grasses : toute l'eau de végétation doit s'évaporer. Assaisonner et faire entièrement refroidir. </span><span style="background-color: transparent; font-size: medium;"><span style="font-family: Times New Roman, Times, FreeSerif, serif; font-size: large;">Étaler un peu moins de </span></span><span style="font-size: large;">la moitié de la pâte feuilletée froide pour former un rectangle et le déposer sur une plaque recouverte de papier sulfurisé (vérifier que l'on a un plat de service à la taille correspondante). Répartir les champignons puis le saumon frais. Saler et poivrer. A l'aide d'un pinceau, humecter les bords de la pâte.</span></span></span></div><div style="background-color: white; text-align: justify;"><br /></div><div class="separator" style="background-color: white; clear: both; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidXOwsrN8TMeEdlcKWoO00wiuuMl07F9IA1QhKaJcD2jNB7opPtLIZigDqJAjMvf71zB53ua789cTEnSzVDO-FLGPtMwIdoZ9qZIKTFnXjObWW8t6wbwQGk4PddYLHbUbc6sWyCqIM5KtlB13BPtwJF3iTvr9vRz9WEsMeVcJ_AwKGSEkC0cWcE-2gACW_/s4096/IMG_20240120_164052.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4096" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidXOwsrN8TMeEdlcKWoO00wiuuMl07F9IA1QhKaJcD2jNB7opPtLIZigDqJAjMvf71zB53ua789cTEnSzVDO-FLGPtMwIdoZ9qZIKTFnXjObWW8t6wbwQGk4PddYLHbUbc6sWyCqIM5KtlB13BPtwJF3iTvr9vRz9WEsMeVcJ_AwKGSEkC0cWcE-2gACW_/w400-h300/IMG_20240120_164052.jpg" width="400" /></a></div></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;"><br /></div><div style="background-color: white; text-align: justify;"><span style="font-family: "Times New Roman", Times, FreeSerif, serif; font-size: large;">Étaler le second morceau de pâte pour recouvrir le saumon. Souder avec le côté de la main. Si l'on veut faire un treillage pour le décor, é</span><span style="font-family: Times New Roman, Times, FreeSerif, serif; font-size: large;">taler le reste de pâte en un rectangle de la largeur de la roulette à losange et </span><span style="font-size: large;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;">de la longueur du rectangle sur une bonne épaisseur. Réserver au congélateur 10 min. </span><span style="font-family: "Times New Roman", Times, FreeSerif, serif;">Passer la roulette à losanges <u>dans la farine</u> avant d'appuyer très fortement sur l'<u>abaisse très froide</u>. On réalise le quadrillage en étirant la pâte. Le poser délicatement sur le feuilleté puis dorer le tout à l'oeuf. </span></span></div><div style="background-color: white; text-align: justify;"><span style="font-family: "Times New Roman", Times, FreeSerif, serif; font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrzTpcZgt49Z3IdqsHc1OVG-Hb35qS4E1RI-JQ9x2-0xvr4l8aY54sfdr-9lNPVa6XaKyyOvz-RdUbFGKQcqOB1Mgeetytv6HYljDae-kok_pelyyesMyhkGi1IetUU-wbxJtM8E309KKLajE5tkAjWsGNScH-Fub5Wh4R7IehM09PoJ8pk-M1LFplejFH/s4096/IMG_20240120_171910.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrzTpcZgt49Z3IdqsHc1OVG-Hb35qS4E1RI-JQ9x2-0xvr4l8aY54sfdr-9lNPVa6XaKyyOvz-RdUbFGKQcqOB1Mgeetytv6HYljDae-kok_pelyyesMyhkGi1IetUU-wbxJtM8E309KKLajE5tkAjWsGNScH-Fub5Wh4R7IehM09PoJ8pk-M1LFplejFH/w300-h400/IMG_20240120_171910.jpg" width="300" /></a></div><br /><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;"><br /></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;"><span style="font-size: large;">Enfourner pour 30 min dans le bas du four.</span><span> </span><span style="font-size: large;">Le saumon sera cuit mais supportera encore 10 min de cuisson s'il est nécessaire de le réchauffer. Pendant la cuisson du saumon, préparer la sauce en faisant suer les échalotes dans la noix de beurre restante. </span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;"><span style="font-size: x-large;"><br /></span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQa3HgHOsDZMDTUKpIGTKNl9DSCNxvA1IxZifQ4usyBoi_iRJsfFLVrqHWDaW3tC5BQKcB3Vz9bibtRSwhSR9AGi81d5qxHfUppK7x7o6pfh6xMKnYxrpE0OZUdDpYzd-Glh99PKOWwy6lgxED7rG7VMkSH6oVkEnJ_lwgrKqijCLvf47rpCceJ14-eP22/s4096/IMG_20240120_200855.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQa3HgHOsDZMDTUKpIGTKNl9DSCNxvA1IxZifQ4usyBoi_iRJsfFLVrqHWDaW3tC5BQKcB3Vz9bibtRSwhSR9AGi81d5qxHfUppK7x7o6pfh6xMKnYxrpE0OZUdDpYzd-Glh99PKOWwy6lgxED7rG7VMkSH6oVkEnJ_lwgrKqijCLvf47rpCceJ14-eP22/w300-h400/IMG_20240120_200855.jpg" width="300" /></a></div><br /></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;"><span style="font-size: large;">Singer avec 1cc de farine, mouiller avec le vin blanc, assaisonner et laisser réduire. Crémer sans porter à ébullition. Ajouter la ciboulette ciselée au moment du service.</span></div></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;"><span style="font-size: x-large;"><br /></span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnDDAu3dcWp5VMfk0Qg1t2pp3uPuRAm-9cuOO_uMrCQABu1l-GN5aMRD9RDg3AYGk4XQCRN8hiH9Ne-qrHhhYSDyTA-yEGicymcfsvIcxjf-6l_mGJD7MW76_oRhwL0XCRAPeGuHNBOpVeLi0YkN71LO9CTdl8s9Ixn7IWVBr3HzFOBJfzf7JXrRIXQ3jC/s4096/IMG_20240120_171836.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4096" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnDDAu3dcWp5VMfk0Qg1t2pp3uPuRAm-9cuOO_uMrCQABu1l-GN5aMRD9RDg3AYGk4XQCRN8hiH9Ne-qrHhhYSDyTA-yEGicymcfsvIcxjf-6l_mGJD7MW76_oRhwL0XCRAPeGuHNBOpVeLi0YkN71LO9CTdl8s9Ixn7IWVBr3HzFOBJfzf7JXrRIXQ3jC/w640-h480/IMG_20240120_171836.jpg" width="640" /></a></div></div>ISCAhttp://www.blogger.com/profile/16367696850516354251noreply@blogger.com17tag:blogger.com,1999:blog-7662320281500356594.post-57681657859274440002024-02-07T08:00:00.236+01:002024-02-07T08:00:00.139+01:00Calzone aux champignons <p style="text-align: justify;"><span style="font-size: large;">Aujourd'hui, une version peu traditionnelle de la pizza à base de champignons, tomme de Savoie et sauge ... Une variante hivernale en somme. </span></p><p style="text-align: justify;"><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqGHyIEm70wG44PrUIFqfzm0VVglcheXKS9dR9j5_wRYE3fR6h-_Yz1hpKqtJShgMqdGOPZAMwVJOF5tTsw6G6d0HTgjXtJGbjjVGlhTRhQhyphenhypheneKXEwUY4qt_53bwpWFVSIHhPuIZzlPNiZyRrqopCz49P3SPLcoh1Nb7ESDqdox9MGp9JUwuUoDe6_BoRP/s4096/IMG_20240204_121248.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqGHyIEm70wG44PrUIFqfzm0VVglcheXKS9dR9j5_wRYE3fR6h-_Yz1hpKqtJShgMqdGOPZAMwVJOF5tTsw6G6d0HTgjXtJGbjjVGlhTRhQhyphenhypheneKXEwUY4qt_53bwpWFVSIHhPuIZzlPNiZyRrqopCz49P3SPLcoh1Nb7ESDqdox9MGp9JUwuUoDe6_BoRP/w480-h640/IMG_20240204_121248.jpg" width="480" /></a></span></div><p></p><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: center;"><u><span style="font-size: large;">Pâte à pizza pour 1 douzaine de chaussons</span></u></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: center;"><span style="font-size: large;">500 g de farine 00</span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: center;"><span style="font-size: large;">280 g d'eau</span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: center;"><span style="font-size: large;">5 g de levure boulangère instantanée</span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: center;"><span style="font-size: large;">10 g de sel</span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: center;"><span style="font-size: large;">1/2 cc de poivre</span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: center;"><span style="font-size: large;">1 cs d'origan séché</span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: center;"><span style="font-size: large;">40 g d'huile d'olive</span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: center;"><span style="font-size: large;">Farine</span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: center;"><span style="font-size: large;"><br /></span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhcfEUQO7JSYlNdyG30b1kNiXzFgB0MZbf5N0uUpIWYslx-DuxkDBGUfR4tHqfoh3u9qeI37dn3U75B5wbZxwjfrEWAYkF56-Dhn3smTbkR7Diz7kQoe6ntJxNYXkOxGusU5aRzNxjKKgtL8j3LGVL0OlT_xb6c1vFu1SvCHF8_7tG0H_0BujPdCg-qIeP/s4096/IMG_20240204_093658.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhcfEUQO7JSYlNdyG30b1kNiXzFgB0MZbf5N0uUpIWYslx-DuxkDBGUfR4tHqfoh3u9qeI37dn3U75B5wbZxwjfrEWAYkF56-Dhn3smTbkR7Diz7kQoe6ntJxNYXkOxGusU5aRzNxjKKgtL8j3LGVL0OlT_xb6c1vFu1SvCHF8_7tG0H_0BujPdCg-qIeP/w300-h400/IMG_20240204_093658.jpg" width="300" /></a></div></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: center;"><span style="font-size: large;"><br /></span></div><div style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;"><span style="font-size: large;">Verser dans la cuve du robot, la farine, le sel d'un côté, la levure de l'autre, l'huile et l'eau tiède, le poivre et l'origan puis travailler la pâte avec le crochet pétrisseur pendant 10 bonnes min. Laisser pousser 1 h 30, rabattre, filmer au contact et réserver toute une nuit au frais, la pâte sera plus croustillante et savoureuse.</span></div><p></p><div class="separator" style="clear: both; text-align: center;"><u><span style="font-size: large;">Garniture</span></u></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">400 g de </span><a href="https://cuisinedisca.blogspot.com/2023/09/conserves-de-sauce-tomate.html?m=1" style="background-color: white; color: #dc8c40; font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;"><span style="font-size: large;">sauce tomate maison en conserve</span></a><span style="font-size: large;"> très réduite</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">1 kg de champignons frais</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">250 g de tomme de savoie</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://cuisinedisca.blogspot.com/2020/10/comme-une-paella.html?m=1" style="background-color: white; color: #dc8c40; font-family: "Times New Roman", Times, FreeSerif, serif;">Pesto de sauge maison</a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Huile d'olive</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"> Sel, poivre</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><u>Présentation</u> </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Roquette </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><br /></span></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/AVvXsEiFVMFoLqYIg2PHX5DAhRxqEyf4hznESYhchnBdJ_e_v9PNwFtWAbiTrjzwQsxdzbhhKalG_Ovc3IsFnOJod99JcoWWLCQqtd3JHmAZ1enFHGgi7ks18M2hyxiD_5LO3CdbLl5NhYXOGsp0NdgbDIioeiTnkpFtKSN_Cc6ApvhtiYlAGAvmY9KWRkZCFiiw/s3912/IMG_20240204_111037.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="3912" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFVMFoLqYIg2PHX5DAhRxqEyf4hznESYhchnBdJ_e_v9PNwFtWAbiTrjzwQsxdzbhhKalG_Ovc3IsFnOJod99JcoWWLCQqtd3JHmAZ1enFHGgi7ks18M2hyxiD_5LO3CdbLl5NhYXOGsp0NdgbDIioeiTnkpFtKSN_Cc6ApvhtiYlAGAvmY9KWRkZCFiiw/w400-h314/IMG_20240204_111037.jpg" width="400" /></a></div><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">Pendant que les champignons émincés sont jetés dans un peu d'huile chaude pour qu'ils perdent toute leur eau de végétation et soient bien dorés, faire réduire la sauce tomate Laisser ensuite totalement refroidir et détailler le fromage. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE8oniJx4W_-r5vUehLGPXxGqAtrxA4F3oCj6Ro65V1nwqRhWC6m1qpE41LQkbSUQ5PKamn8kTm9NGdXmmHku_MSiTG6heqmUxXteX34wm9Ct1jZDKWA8bM1M4TTEuIuyjxT7l3kPbOgn-3GQhpf5cAeQrp036SeUP6S87T3eWuOLbHDHiaPUe1I_DAmEW/s4096/IMG_20240204_110925.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3071" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE8oniJx4W_-r5vUehLGPXxGqAtrxA4F3oCj6Ro65V1nwqRhWC6m1qpE41LQkbSUQ5PKamn8kTm9NGdXmmHku_MSiTG6heqmUxXteX34wm9Ct1jZDKWA8bM1M4TTEuIuyjxT7l3kPbOgn-3GQhpf5cAeQrp036SeUP6S87T3eWuOLbHDHiaPUe1I_DAmEW/w300-h400/IMG_20240204_110925.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: justify;"><span style="font-size: large;">Former 12 pâtons. Prendre le premier qui a été boulé et l'étaler le plus finement possible en farinant légèrement le plan de travail. </span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></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/AVvXsEjFVsy4ieQKUwzTUPHX9YMQos3swL_U7sbKlmvGlaHha1QwKKbokRoqOj_Vbr5Yqu-h50Y63bh2JHEb1j98tBKkDjWZ6mS9-E8lPgDA_EyFkBLecrO9RZ_Tqjg2cLGd2sR4m-QgqRjnuBWkvOjzDL2CPPG7ET_Bg4D-hxTUhDDVD86R_9TS4VQw0nSlWBzq/s4096/IMG_20240204_110855.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFVsy4ieQKUwzTUPHX9YMQos3swL_U7sbKlmvGlaHha1QwKKbokRoqOj_Vbr5Yqu-h50Y63bh2JHEb1j98tBKkDjWZ6mS9-E8lPgDA_EyFkBLecrO9RZ_Tqjg2cLGd2sR4m-QgqRjnuBWkvOjzDL2CPPG7ET_Bg4D-hxTUhDDVD86R_9TS4VQw0nSlWBzq/w300-h400/IMG_20240204_110855.jpg" width="300" /></a></div><br /></div><div style="text-align: justify;"><span style="font-size: large;">Étaler les autres pâtons de la même manière. Reprendre la première galette étalée, passer de nouveau le rouleau dessus, ce qui permettra de l'affiner le plus possible.</span></div><div class="separator" style="background-color: white; clear: both; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.2px; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMTSjLr0v0NGOL2SslPHh4TDLZXybQLxipshuNe6H14kUo-dnLgA6j9zYNa3KGI7R-YF0KQHm2Dyz35A7GOpdnoTaQCFHeOgq3y5_JpvSPfQAfxQN1MRZ7B3J9fK1-cqx9OzK-1VHWIeQYee6sn2dktpr8XqSDcbNJ94ANzEhlQGFEVNjCCdPdo0CLh_Op/s4096/IMG_20240204_120531.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMTSjLr0v0NGOL2SslPHh4TDLZXybQLxipshuNe6H14kUo-dnLgA6j9zYNa3KGI7R-YF0KQHm2Dyz35A7GOpdnoTaQCFHeOgq3y5_JpvSPfQAfxQN1MRZ7B3J9fK1-cqx9OzK-1VHWIeQYee6sn2dktpr8XqSDcbNJ94ANzEhlQGFEVNjCCdPdo0CLh_Op/w300-h400/IMG_20240204_120531.jpg" width="300" /></a></div><div class="separator" style="background-color: white; clear: both; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.2px; text-align: center;"><br /></div><p></p><div style="text-align: justify;"><span style="font-size: large;">Répartir la farce au centre des disques, les refermer puis ourler les bords en pinçant. On peut éventuellement saupoudrer un peu de romarin finement ciselé...</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></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/AVvXsEjO9XONdBtfANXmWxQtpaurWo8QphvdZROSAYeHUObS6VEAqhMLuWUPmsM48e7UmCPrE2Mu1lJl_Vw6ba_UvxKUiLBkLiBJn7-Ct8amiiAs9-paLYUa1lU2xi2812nSDQKp9R6SYk0yNo_6yQwjLcSil1PS7jht7fd54cufZqTIsPvgWwxTuKeKQXb2Vr1R/s4096/IMG_20240204_121127.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO9XONdBtfANXmWxQtpaurWo8QphvdZROSAYeHUObS6VEAqhMLuWUPmsM48e7UmCPrE2Mu1lJl_Vw6ba_UvxKUiLBkLiBJn7-Ct8amiiAs9-paLYUa1lU2xi2812nSDQKp9R6SYk0yNo_6yQwjLcSil1PS7jht7fd54cufZqTIsPvgWwxTuKeKQXb2Vr1R/w300-h400/IMG_20240204_121127.jpg" width="300" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;"> </span></div><div style="text-align: justify;"><span style="font-size: large;">Laisser lever 30 min, lustrer au pinceau avec le reste de sauce tomate et enfourner pour une quinzaine de minutes à four préchauffé à 230°.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></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/AVvXsEhbhhSDdFDae_sVUsYGPhT_6pqI6NCBwBrKhH-yyVNGbbrqq-5aQKsNaBDoweIw3wtD0CXKKSzEqNyl7fmdEP1m5foJwIyBDORCDUyoDAIsnGFYcCTutT25xKq8WBi-9fsKG6Te8cA1KGgNYZRwY6iFxfVjI-99mCgdmg4-7zmIyBANzr7Qs8KroE6Jtf4k/s4096/IMG_20240204_120458.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbhhSDdFDae_sVUsYGPhT_6pqI6NCBwBrKhH-yyVNGbbrqq-5aQKsNaBDoweIw3wtD0CXKKSzEqNyl7fmdEP1m5foJwIyBDORCDUyoDAIsnGFYcCTutT25xKq8WBi-9fsKG6Te8cA1KGgNYZRwY6iFxfVjI-99mCgdmg4-7zmIyBANzr7Qs8KroE6Jtf4k/w480-h640/IMG_20240204_120458.jpg" width="480" /></a></div><br /></div><div style="text-align: center;"><span style="font-size: large;"> Servir avec de la roquette. Voilà de quoi faire une petite 🍕 party. </span></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8FrH4yAvcUCajmUTGrhdHEfq2e_cuPxvZlruG0fHCsgE4JQgbK3himhKWwMeKi0zQoVMRHm828b-ulKF3DXuYBiUBJeofg2j1b0AwIwyjcUuz6PJtUxgJsPyw0xpa4igGccQWo09Jpk5uYz-6yMl2owRTWhCIGiLFzctDzuBBpo5l_qbavAoUfQSlBDXi/s300/IMG_7291.webp" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="300" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8FrH4yAvcUCajmUTGrhdHEfq2e_cuPxvZlruG0fHCsgE4JQgbK3himhKWwMeKi0zQoVMRHm828b-ulKF3DXuYBiUBJeofg2j1b0AwIwyjcUuz6PJtUxgJsPyw0xpa4igGccQWo09Jpk5uYz-6yMl2owRTWhCIGiLFzctDzuBBpo5l_qbavAoUfQSlBDXi/s1600/IMG_7291.webp" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;">Avec ces chaussons, je participe à la <a href=" https://bakingwithnessa.com/foodista-challenge-106-le-theme/">Foodista Challenge #106</a> défi crée par </span><span style="font-family: times; font-size: large;"><span color="rgba(0, 0, 0, 0.7)" style="background-color: white; text-align: left;"> </span><span color="rgba(0, 0, 0, 0.7)" style="background-color: white; text-align: left;"><a href="http://cuisinemoiunmouton.com/" rel="noreferrer noopener" style="color: #128879; overflow-wrap: break-word; transition: all 0.25s ease-in-out 0s;" target="_blank">Cuisine-moi un mouton</a><b>,</b></span></span><strong style="background-color: white; color: rgba(0, 0, 0, 0.7); font-family: Cinzel, Georgia, serif; font-size: 14.4px; text-align: left;"> </strong><span style="font-size: large;">consacré cette fois à la pizza, selon le joli thème choisi par la charmante Nessa</span><span style="font-family: times; font-size: large;"><span color="rgba(0, 0, 0, 0.7)" style="background-color: white; text-align: left;"> du blog </span><span color="rgba(0, 0, 0, 0.7)" style="background-color: white; text-align: left;"><a href="https://bakingwithnessa.com/" rel="noreferrer noopener" style="color: #4bbeaf; overflow-wrap: break-word; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;" target="_blank">Baking with Nessa</a>.</span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: times; font-size: large;"><span color="rgba(0, 0, 0, 0.7)" style="background-color: white; text-align: left;"> </span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: times; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmNlIBf3tlr-DmM7GDIsbXEd5y9LN7xAKs5rCGx7npFqR_U0SdQLze1Bb_IWPdq-3TdsTy-dhNk5trTFcAn70hA-BvNBbVJDS3AlOTUhaVjRI1FSN757P9s4hwyfo7k-ebNMYFEg-foGNOJkBem2m1ZDGtoKdBJ83Ql67Z6qZCPjOCKMMeQueLxKSWDiPz/s768/IMG_3110-2.webp" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="512" data-original-width="768" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmNlIBf3tlr-DmM7GDIsbXEd5y9LN7xAKs5rCGx7npFqR_U0SdQLze1Bb_IWPdq-3TdsTy-dhNk5trTFcAn70hA-BvNBbVJDS3AlOTUhaVjRI1FSN757P9s4hwyfo7k-ebNMYFEg-foGNOJkBem2m1ZDGtoKdBJ83Ql67Z6qZCPjOCKMMeQueLxKSWDiPz/w400-h266/IMG_3110-2.webp" width="400" /></a></div></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: times; font-size: large;"><span color="rgba(0, 0, 0, 0.7)" style="background-color: white; text-align: left;"><br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: times; font-size: large;"><span style="background-color: white; text-align: left;">Les participants sont les suivants :</span></span></div><div class="separator" style="clear: both; text-align: center;"><ol style="background-color: white; color: rgba(0, 0, 0, 0.7); font-size: 14.4px; list-style: none; margin: 6px 0px; padding: 0px 0px 0px 12px; text-align: start;"><li style="list-style: inside decimal; margin: 6px 0px; padding: 0px 0px 0px 12px; text-align: center;"><span style="font-family: times;"><strong>Zika</strong> du blog<strong> <a href="https://cuisinebonoisedezika.blogspot.com/" rel="noreferrer noopener" style="color: #4bbeaf; overflow-wrap: break-word; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;" target="_blank">La cuisine Bonoise de Zika</a></strong></span></li><li style="list-style: inside decimal; margin: 6px 0px; padding: 0px 0px 0px 12px; text-align: center;"><span style="font-family: times;"><strong>Michèle</strong> du blog <a href="https://croquantfondantgourmand.com/" rel="noreferrer noopener" style="color: #4bbeaf; overflow-wrap: break-word; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;" target="_blank"><strong>Croquant Fondant Gourmand</strong></a> </span></li><li style="list-style: inside decimal; margin: 6px 0px; padding: 0px 0px 0px 12px; text-align: center;"><span style="font-family: times;"><strong>Florence</strong> du blog <a href="https://floencuisine.blogspot.com/" rel="noreferrer noopener" style="color: #4bbeaf; overflow-wrap: break-word; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;" target="_blank"><strong>Flo en Cuisine</strong></a> </span></li><li style="list-style: inside decimal; margin: 6px 0px; padding: 0px 0px 0px 12px; text-align: center;"><span style="font-family: times;"><strong>Annyvonne</strong> du blog <strong><a href="https://lesdelicesdethithoad.com/" rel="noreferrer noopener" style="color: #4bbeaf; overflow-wrap: break-word; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;" target="_blank">Les délices de Thithoad</a></strong></span></li><li style="list-style: inside decimal; margin: 6px 0px; padding: 0px 0px 0px 12px; text-align: center;"><span style="font-family: times;"><strong>Vanessa</strong> du blog <a href="https://petitbohnium.over-blog.com/" rel="noreferrer noopener" style="color: #4bbeaf; overflow-wrap: break-word; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;" target="_blank"><strong>La Popote de Petit Bonhium</strong></a> </span></li><li style="list-style: inside decimal; margin: 6px 0px; padding: 0px 0px 0px 12px; text-align: center;"><span style="font-family: times;"><strong>Rachida</strong> du blog <a href="https://monpticoin.over-blog.com/" rel="noreferrer noopener" style="color: #4bbeaf; overflow-wrap: break-word; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;" target="_blank"><strong>Mon pti coin</strong></a> </span></li><li style="list-style: inside decimal; margin: 6px 0px; padding: 0px 0px 0px 12px; text-align: center;"><span style="font-family: times;"><strong>Marion</strong> du blog <strong><a href="https://tradi.chez-la-marmotte.fr/" rel="noreferrer noopener" style="color: #4bbeaf; overflow-wrap: break-word; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;" target="_blank">Marmotte Cuisine… Tradi !</a></strong> </span></li><li style="list-style: inside decimal; margin: 6px 0px; padding: 0px 0px 0px 12px; text-align: center;"><span style="font-family: times;"><strong>Catalina</strong> du blog <a href="https://www.leblogdecata.com/" rel="noreferrer noopener" style="color: #4bbeaf; overflow-wrap: break-word; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;" target="_blank"><strong>Le Blog de Cata</strong></a> </span></li><li style="list-style: inside decimal; margin: 6px 0px; padding: 0px 0px 0px 12px; text-align: center;"><span style="font-family: times;"><strong>Michelle</strong> du blog <a href="https://www.plaisirs-de-la-maison.com/" rel="noreferrer noopener" style="color: #4bbeaf; overflow-wrap: break-word; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;" target="_blank"><strong>Plaisirs de la Maison</strong></a> </span></li><li style="list-style: inside decimal; margin: 6px 0px; padding: 0px 0px 0px 12px; text-align: center;"><span style="font-family: times;"><strong>Virginie</strong> du blog <strong><a href="https://canesentpasunpeulebrulela.fr/" rel="noreferrer noopener" style="color: #4bbeaf; overflow-wrap: break-word; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;" target="_blank">Ca ne Sent Pas Un Peu le Brûlé la?</a></strong></span></li><li style="list-style: inside decimal; margin: 6px 0px; padding: 0px 0px 0px 12px; text-align: center;"><span style="font-family: times;"><strong>Viviane</strong> du blog <a href="https://quoiquonmange.com/" rel="noreferrer noopener" style="color: #4bbeaf; overflow-wrap: break-word; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;" target="_blank"><strong>Quoi Qu’on Mange?</strong></a></span></li><li style="list-style: inside decimal; margin: 6px 0px; padding: 0px 0px 0px 12px; text-align: center;"><span style="font-family: times;"><strong>Mauricette</strong> du blog <a href="https://momogateaux.blogspot.com/" rel="noreferrer noopener" style="color: #4bbeaf; overflow-wrap: break-word; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;" target="_blank"><strong>Momo Délice</strong></a> </span></li><li style="list-style: inside decimal; margin: 6px 0px; padding: 0px 0px 0px 12px; text-align: center;"><span style="font-family: times;"><strong>Jackie</strong> du blog <a href="https://www.jackiecuisine.com/" rel="noreferrer noopener" style="color: #4bbeaf; overflow-wrap: break-word; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;" target="_blank"><strong>La cuisine de Jackie</strong></a> </span></li><li style="list-style: inside decimal; margin: 6px 0px; padding: 0px 0px 0px 12px; text-align: center;"><span style="font-family: times;"><strong>Alicia</strong> du blog <a href="https://baldessaveurs.over-blog.com/" rel="noreferrer noopener" style="color: #4bbeaf; overflow-wrap: break-word; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;" target="_blank"><strong>Bal des Saveurs</strong></a> </span></li><li style="list-style: inside decimal; margin: 6px 0px; padding: 0px 0px 0px 12px; text-align: center;"><span style="font-family: times;"><strong>Isabelle </strong>du blog<strong> <a href="https://cuisinedisca.blogspot.com/" rel="noreferrer noopener" style="color: #4bbeaf; overflow-wrap: break-word; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;" target="_blank">La cuisine d’ici et d’ISCA</a></strong> </span></li><li style="list-style: inside decimal; margin: 6px 0px; padding: 0px 0px 0px 12px; text-align: center;"><span style="font-family: times;"><strong>Salima</strong> du blog <strong><a href="https://cestsalimaquicuisine.over-blog.com/" rel="noreferrer noopener" style="color: #4bbeaf; overflow-wrap: break-word; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;" target="_blank">C’est Salima qui Cuisine</a></strong> </span></li><li style="list-style: inside decimal; margin: 6px 0px; padding: 0px 0px 0px 12px; text-align: center;"><span style="font-family: times;"><strong>Irisa</strong> du blog <a href="http://cuisinetcouleurs.canalblog.com/" rel="noreferrer noopener" style="color: #4bbeaf; overflow-wrap: break-word; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;" target="_blank"><strong>Cuisine et Couleurs</strong></a> </span></li><li style="list-style: inside decimal; margin: 6px 0px; padding: 0px 0px 0px 12px; text-align: center;"><span style="font-family: times;"><strong>Delphine</strong> du blog <strong><a href="https://ohlagourmande.com/" rel="noreferrer noopener" style="color: #4bbeaf; overflow-wrap: break-word; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;" target="_blank">Oh! la gourmande</a></strong> </span></li><li style="list-style: inside decimal; margin: 6px 0px; padding: 0px 0px 0px 12px; text-align: center;"><span style="font-family: times;"><strong>Laurence</strong> du blog<strong> <a href="https://plaisiretequilibre.com/" rel="noreferrer noopener" style="color: #4bbeaf; overflow-wrap: break-word; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;" target="_blank">Plaisir et équilibre</a></strong> </span></li><li style="list-style: inside decimal; margin: 6px 0px; padding: 0px 0px 0px 12px; text-align: center;"><span style="font-family: times;"><strong>Christelle</strong> du blog <a href="https://lacuisinedepoupoules.fr/" rel="noreferrer noopener" style="color: #4bbeaf; overflow-wrap: break-word; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;" target="_blank"><strong>La cuisine de Poupoule</strong></a> </span></li><li style="list-style: inside decimal; margin: 6px 0px; padding: 0px 0px 0px 12px; text-align: center;"><span style="font-family: times;"><strong>Saléha</strong> du blog <strong><a href="https://www.auxdelicesdupalais.net/" rel="noreferrer noopener" style="color: #4bbeaf; overflow-wrap: break-word; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;" target="_blank">Aux délices du palais</a></strong></span></li><li style="list-style: inside decimal; margin: 6px 0px; padding: 0px 0px 0px 12px; text-align: center;"><span style="font-family: times;"><strong>Christine</strong> du blog <strong><a href="https://pause-nature.over-blog.com/" rel="noreferrer noopener" style="color: #4bbeaf; overflow-wrap: break-word; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;" target="_blank">Pause nature</a></strong></span></li><li style="list-style: inside decimal; margin: 6px 0px; padding: 0px 0px 0px 12px; text-align: center;"><span style="font-family: times;"><strong>Dominique</strong> du blog <strong><a href="https://saporitissimifr.wordpress.com/" rel="noreferrer noopener" style="color: #4bbeaf; overflow-wrap: break-word; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;" target="_blank">Saporitissimi</a></strong></span></li><li style="list-style: inside decimal; margin: 6px 0px; padding: 0px 0px 0px 12px; text-align: center;"><span style="font-family: times;"><strong>Ewa</strong> du blog <strong><a href="http://leshorizonsdewa.canalblog.com/" rel="noreferrer noopener" style="color: #4bbeaf; overflow-wrap: break-word; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;" target="_blank">Les horizons d’Ewa</a> </strong></span></li><li style="list-style: inside decimal; margin: 6px 0px; padding: 0px 0px 0px 12px; text-align: center;"><span style="font-family: times;"><strong>Hélène</strong> du blog <a href="https://keskonmangemaman.blogspot.com/" rel="noreferrer noopener" style="color: #4bbeaf; overflow-wrap: break-word; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;" target="_blank"><strong>Keskonmangemaman</strong></a> </span></li><li style="list-style: inside decimal; margin: 6px 0px; padding: 0px 0px 0px 12px; text-align: center;"><span style="font-family: times;"><strong>Nessa</strong> du blog <strong><a href="https://bakingwithnessa.com/" rel="noreferrer noopener" style="color: #4bbeaf; overflow-wrap: break-word; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;" target="_blank">Baking with Nessa</a></strong></span></li></ol></div>ISCAhttp://www.blogger.com/profile/16367696850516354251noreply@blogger.com23tag:blogger.com,1999:blog-7662320281500356594.post-82779617597704514552024-02-06T07:00:00.070+01:002024-02-06T07:00:00.139+01:00Joue de boeuf aux carottes <div style="text-align: justify;"><span style="font-size: large;">La joue de boeuf est un produit tripier peu gras qui en cuisant devient très onctueux grâce au collagène qu'il contient. <span style="color: #222222; font-family: times;"><span style="background-color: white;">Plus ce plat est mijoté, voire réchauffé, meilleur il est...</span></span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="color: #222222; font-family: times;"><span style="background-color: white;"><br /></span></span></span></div><div style="text-align: justify;"><span style="font-size: large;"><span style="color: #222222; font-family: times;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOt3e9trmleY3Dulw01njOOrF02RA3Tv1c2BCLBoImZ9EELVbUFSUDjYWqaVneuZdxdmdgB_FTze6HtLnHopNO4_0M4YN70XUnrzCMeNtwR4wbCAG8Tn_bxEvuLxqE69NVMkCl0ZuDNQprO0U0GHlN9W-isSoTz8ZSCMY3MmqV0lt3UzkVbMByY6BD_Q9d/s4096/IMG_20240131_155433.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3071" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOt3e9trmleY3Dulw01njOOrF02RA3Tv1c2BCLBoImZ9EELVbUFSUDjYWqaVneuZdxdmdgB_FTze6HtLnHopNO4_0M4YN70XUnrzCMeNtwR4wbCAG8Tn_bxEvuLxqE69NVMkCl0ZuDNQprO0U0GHlN9W-isSoTz8ZSCMY3MmqV0lt3UzkVbMByY6BD_Q9d/w480-h640/IMG_20240131_155433.jpg" width="480" /></a></div></span></span></div><div style="text-align: center;"><span style="font-size: large;"><u><br /></u></span></div><div style="text-align: center;"><span style="font-size: large;"><u>Ingrédients</u></span></div><div style="text-align: center;"><span style="font-size: large;">2 joues de boeuf</span></div><div style="text-align: center;"><span style="font-size: large;">60 cl de vin blanc</span></div><div style="text-align: center;"><span style="font-size: large;">1 bouquet garni (persil, thym laurier, poireau)</span></div><div style="text-align: center;"><span style="font-size: large;">750 g de carottes</span></div><div style="text-align: center;"><span style="font-size: large;">1 branche de céleri</span></div><div style="text-align: center;"><span style="font-size: large;">2 oignons</span></div><div style="text-align: center;"><span style="font-size: large;">1 clou de girofle</span></div><div style="text-align: center;"><span style="font-size: large;">2 gousses d’ail</span></div><div style="text-align: center;"><span style="font-size: large;">Sel, poivre</span></div><div class="MsoNormal" style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.2px;"><br /></div><div class="MsoNormal" style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.2px;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmSMo-nBME0i5me4l2k58F_bw8QcLNqRQLBt7i_uUAQH0IoEGeCFhiud-X1a0QwTyWU2WQEbgRwazzZGaKXliwYFbRl9Xf485o4ewGiT4SH_TcH_eJSek6_FHiQNambYMXxmI3df7hBA2UucQiktzlUdTdan2SYGYghBmqMnwyHjWT-8tj0agQh_tVX26J/s4096/IMG_20240131_121131.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmSMo-nBME0i5me4l2k58F_bw8QcLNqRQLBt7i_uUAQH0IoEGeCFhiud-X1a0QwTyWU2WQEbgRwazzZGaKXliwYFbRl9Xf485o4ewGiT4SH_TcH_eJSek6_FHiQNambYMXxmI3df7hBA2UucQiktzlUdTdan2SYGYghBmqMnwyHjWT-8tj0agQh_tVX26J/w300-h400/IMG_20240131_121131.jpg" width="300" /></a></div><div class="MsoNormal" style="background-color: white; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 13.2px;"><o:p><span style="font-size: large;"><br /></span></o:p></div><div class="MsoNormal" style="background-color: white; text-align: justify;"><span style="font-size: large;"><o:p><span style="font-family: Times New Roman, Times, FreeSerif, serif;">Faire dégorger les joues dans de l’eau froide pendant environ 30 minutes. </span></o:p><span style="font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;">Préparer un court bouillon avec le vin blanc, autant d'eau, le bouquet garni, les oignons émincés, le clou de girofle, l’ail écrasé, le céleri, du gros sel et du poivre. Lorsqu’il bout, plonger les joues</span><st1:personname productid="la longueur. Faire" style="font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;" w:st="on">. Faire</st1:personname><span style="font-family: "Times New Roman", Times, FreeSerif, serif; text-align: justify;"> cuire 2 bonnes heures à feu doux puis ajouter les carottes détaillées en rondelles. Poursuivre la cuisson encore deux heures. Oter le bouquet garni avant le service. Saupoudrer d'un peu de persil ciselé. </span></span><span style="font-family: "Times New Roman", Times, FreeSerif, serif; font-size: large;">Présenter avec des pâtes ou des pommes de terre, on peut ajouter aussi dans le bouillon des navets coupés en cubes, 30 min avant la fin de la cuisson. Ne pas oublier de servir avec de la moutarde. </span></div><div class="MsoNormal" style="background-color: white; text-align: justify;"><span style="font-family: "Times New Roman", Times, FreeSerif, serif; font-size: x-large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLijh9UCIDW7xxfA8h4vdZzHMk5aL-GxKo53vPtf2O51KFrG2jCSTyl-6ItjDdzvt-T-XXaQ5MnpMTwDE7gFuxa0IrcdSAIg5dIssSh4fJzQ3O35X6PzcyLEl-jR6F_mLJkYnK2u4PgLIlTTgFsB9yJuTyqTKqD_rI8_CFxvKkKDD1xBrp7d5MngsrTWHp/s4096/IMG_20240131_155409.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3071" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLijh9UCIDW7xxfA8h4vdZzHMk5aL-GxKo53vPtf2O51KFrG2jCSTyl-6ItjDdzvt-T-XXaQ5MnpMTwDE7gFuxa0IrcdSAIg5dIssSh4fJzQ3O35X6PzcyLEl-jR6F_mLJkYnK2u4PgLIlTTgFsB9yJuTyqTKqD_rI8_CFxvKkKDD1xBrp7d5MngsrTWHp/w480-h640/IMG_20240131_155409.jpg" width="480" /></a></div>ISCAhttp://www.blogger.com/profile/16367696850516354251noreply@blogger.com17