tag:blogger.com,1999:blog-79311335452584926992024-03-12T16:02:59.781-07:00Gourmand & GourmetBlog de recettes d'un amateur de cuisine du monde.Tabboubixhttp://www.blogger.com/profile/10885399544831669305noreply@blogger.comBlogger152125tag:blogger.com,1999:blog-7931133545258492699.post-66492979282749672472020-05-18T03:58:00.000-07:002020-05-18T03:58:21.585-07:00Tagliatelle au pesto d'amande et noix<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja15P8iCWsTF6y7B3El70YHtlpb0ArIXh9fCsoYAIG0_yUPFa2zJMdHr1W10N6cgEaUw6QeKKb_ZXFMDagIi7l_hoPZ9k85GRFm_-V-L0dEFqKj0sAWmYfh5lCqxAFxpxym8lSfJBuNKET/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="896" data-original-width="896" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja15P8iCWsTF6y7B3El70YHtlpb0ArIXh9fCsoYAIG0_yUPFa2zJMdHr1W10N6cgEaUw6QeKKb_ZXFMDagIi7l_hoPZ9k85GRFm_-V-L0dEFqKj0sAWmYfh5lCqxAFxpxym8lSfJBuNKET/s320/pesto.jpg" /></a></div><div><br /></div><div><br /></div><div>INGRÉDIENTS</div><div><br /></div><div>Un bouquet de basilic frais<br />50g de Noix</div><div>50g d'amande blanche<br />50g de parmesan rapé<br />Huile d'olive ( 10cl environ) <br />2 gousses d'ail<br /><br /></div><div>RECETTE<br /><br /></div><div>
<p><span style="background: white; color: black;">Dans un <span> </span>robot, mixer le basilic, l'ail, le parmesan râpé,
l'huile d’olive, les amandes blanches, et les noix (laisser qq une pour la
décoration) jusqu’à obtenir une pâte homogène .Rajouter de l'huile
d'olive si nécessaire. Cuire les pates et garder quelques cuillères d'eau de
cuisson. Mélanger avec la pate de pesto délayé avec qq cuillères d'eau de
cuisson des pates. Servir immédiatement avec qq noix pour décorer et du
parmesan râpé.</span></p>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br /></div>Tabboubixhttp://www.blogger.com/profile/10885399544831669305noreply@blogger.com0tag:blogger.com,1999:blog-7931133545258492699.post-58697439208846175732020-05-18T03:37:00.000-07:002020-05-18T03:37:48.275-07:00Risotto venere au gorgonzola et chevrettes<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2XtzJ_N53NraJAaalnY5skvJfiaGoUWIENl8dGMYbd7IG7lMjueOrglYClrf3Z4PrNaSzgK7UKMnmcjRzFUSF2xrpba5MPb1hbTvS1wR0086skTLF8VEh44l1PGAarjsbt3EYVSpdoHwJ/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="896" data-original-width="896" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2XtzJ_N53NraJAaalnY5skvJfiaGoUWIENl8dGMYbd7IG7lMjueOrglYClrf3Z4PrNaSzgK7UKMnmcjRzFUSF2xrpba5MPb1hbTvS1wR0086skTLF8VEh44l1PGAarjsbt3EYVSpdoHwJ/s320/risotto+noifr.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><div style="-webkit-text-stroke-width: 0px; font-variant: normal; letter-spacing: normal; orphans: 2; text-align: justify; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></div><div style="-webkit-text-stroke-width: 0px; font-variant: normal; letter-spacing: normal; orphans: 2; text-align: justify; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><font face="helvetica"><b>INGRÉDIENTS: pour 4 personnes</b></font></div><div style="-webkit-text-stroke-width: 0px; font-variant: normal; letter-spacing: normal; orphans: 2; text-align: justify; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><font face="helvetica"><b></b><br /></font></div><div style="-webkit-text-stroke-width: 0px; font-variant: normal; letter-spacing: normal; orphans: 2; text-align: justify; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><font face="helvetica">400g de Chevrettes<br />Un oignon émincé<br />300g de riz noir ( riso venere)<br />1 gousse d'ail<br />50g de beurre<br />50g de parmesan<br />50g de Gorgonzola<br />500ml de bouillon de poisson ( ou a défaut de bouillon de poulet)</font></div><div style="-webkit-text-stroke-width: 0px; font-variant: normal; letter-spacing: normal; orphans: 2; text-align: justify; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><font face="helvetica"></font><br /></div><div style="-webkit-text-stroke-width: 0px; font-variant: normal; letter-spacing: normal; orphans: 2; text-align: justify; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><font face="helvetica"><b>RECETTE</b></font></div><div style="-webkit-text-stroke-width: 0px; font-variant: normal; letter-spacing: normal; orphans: 2; text-align: justify; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><font face="helvetica"><b></b><br />Dans une poêle, faire revenir l'ail et l'oignon émincé dans 2 cuillère d'huile d'olive en remuant et faire cuire pendant quelques minutes. rajouter le riz , mélanger et laisser cuire deux à trois minutes en remuant constament . Commencer à rajouter le bouillon de poisson ou de poulet une louche à la fois et attendre que le riz absorbe complétement le liquide avant de rajouter la louche suivante. le temps de cuisson est d'environs 30 minutes pour le riz noir. Ajouter les crevettes et laisser cuire quelques minutes. </font></div><div style="-webkit-text-stroke-width: 0px; font-variant: normal; letter-spacing: normal; orphans: 2; text-align: justify; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><font face="helvetica">Mettre le gorgonzola, le beurre et le parmesan et bien melanger. Gouter et rectifier l'assaisonnement si nécessaire La texture doit être crémeuse mais le riz encore un peu ferme. servir immédiatement.<br /></font><br /></div><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><font color="#000000"></font><font size="2"></font><font size="2"></font><font face="helvetica"></font><br /></div>Tabboubixhttp://www.blogger.com/profile/10885399544831669305noreply@blogger.com1tag:blogger.com,1999:blog-7931133545258492699.post-23099710102814968892016-05-02T00:17:00.000-07:002016-05-02T00:17:47.595-07:00Tarte à la fraise et à la crème amandine<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_iiqZBz2_ePIwlj9xot-E3L2SIXHqd2EpOyadz91v6abCKsc_bH10cCfNUKIdVa_HWUnFgnbUC5s1ypEnCUwaodJ8Dewrw34Vr-JHAWGYc0os2teojd7zFQYoD1Ej9MCB5GLKZfvKNB3/s1600/tarte+fraise+amandine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_iiqZBz2_ePIwlj9xot-E3L2SIXHqd2EpOyadz91v6abCKsc_bH10cCfNUKIdVa_HWUnFgnbUC5s1ypEnCUwaodJ8Dewrw34Vr-JHAWGYc0os2teojd7zFQYoD1Ej9MCB5GLKZfvKNB3/s400/tarte+fraise+amandine.jpg" width="400" /></a></div>
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<b><br /></b>
<b><span style="font-family: Verdana, sans-serif;">INGRÉDIENTS</span></b><br />
<u><span style="font-family: Verdana, sans-serif;"><br /></span></u>
<u><span style="font-family: Verdana, sans-serif;">pâte sablé</span></u><br />
<span style="font-family: Verdana, sans-serif;">200 g de farine</span><br />
<span style="font-family: Verdana, sans-serif;">40 g de poudre d’amande</span><br />
<span style="font-family: Verdana, sans-serif;">100 g de sucre glace</span><br />
<span style="font-family: Verdana, sans-serif;">125 gramme de beurre</span><br />
<span style="font-family: Verdana, sans-serif;">1 œuf</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<u><span style="font-family: Verdana, sans-serif;">crème amandine</span></u><br />
<span style="font-family: Verdana, sans-serif;">200 g d'amande en poudre</span><br />
<span style="font-family: Verdana, sans-serif;">10 cl de crème liquide</span><br />
<span style="font-family: Verdana, sans-serif;">75 g de beurre fondu</span><br />
<span style="font-family: Verdana, sans-serif;">100 g de sucre glace</span><br />
<span style="font-family: Verdana, sans-serif;">1 œuf</span><br />
<span style="font-family: Verdana, sans-serif;">3 cs d'eau de rose</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Feuilles de basilic ou de menthe pour la déco</span><br />
<span style="font-family: Verdana, sans-serif;">200 g de fraises coupés en deux</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><span style="font-family: Verdana, sans-serif;">RECETTE</span></b><br />
<u><span style="font-family: Verdana, sans-serif;"><br /></span></u>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><u>Pâte sablé</u>: mélanger la farine, la poudre d'amande et le sucre glace avec le beurre en morceau et bien sabler entre les doigts. ajouter l’œuf et travailler légèrement la pâte pour obtenir une boule homogène. foncer un moule a tarte et mettre a cuire à blanc pendant 10 minutes.</span></div>
<div style="text-align: justify;">
<u><span style="font-family: Verdana, sans-serif;"><br /></span></u></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><u>Crème d’amande:</u> mélanger tout les ingrédients ensemble et bien travailler l'appareil</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Remplir le fond de tarte avec la crème amandine et cuire encore une dizaine de minutes. sortir du four avant coloration du dessus de la tarte et ajouter directement les fraises sur la crème en appuyant légèrement. Décorer avec des feuilles de basilic ou de menthe.</span></div>
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<br /></div>
Tabboubixhttp://www.blogger.com/profile/10885399544831669305noreply@blogger.com1tag:blogger.com,1999:blog-7931133545258492699.post-57257602663310814922016-04-25T00:19:00.001-07:002016-04-25T00:19:53.971-07:00Salade d'amarante rouge, carottes jaune et roquette avec sa vinaigrette au miel<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_XC0472lWVpqjGLUtI0rHq-oXg7AsdYk_sCQgI6vhNdVuxEu9xJc3_ysZCQ-Aa1rsuW8_WIg6CDAJZzZ_P3swsTivm8HYEN_N1aPzSVEj-gt3y2wLO87pkvCosKuwRK3ED__Vsv57-mhF/s1600/DSCF6665.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_XC0472lWVpqjGLUtI0rHq-oXg7AsdYk_sCQgI6vhNdVuxEu9xJc3_ysZCQ-Aa1rsuW8_WIg6CDAJZzZ_P3swsTivm8HYEN_N1aPzSVEj-gt3y2wLO87pkvCosKuwRK3ED__Vsv57-mhF/s400/DSCF6665.JPG" width="400" /></a></div>
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<b><br /></b>
<b><span style="font-family: Verdana, sans-serif;">INGRÉDIENTS</span></b><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Feuilles de amarante "Red asia" ( appelé aussi épinard chinois) </span><br />
<span style="font-family: Verdana, sans-serif;">Jeune feuilles d'épinard</span><br />
<span style="font-family: Verdana, sans-serif;">Salade roquette</span><br />
<span style="font-family: Verdana, sans-serif;">2 carottes jaune</span><br />
<span style="font-family: Verdana, sans-serif;">Petits carrés de pain pita frit (ou au four)</span><br />
<span style="font-family: Verdana, sans-serif;">Huile d'olive</span><br />
<span style="font-family: Verdana, sans-serif;">Jus de citron</span><br />
<span style="font-family: Verdana, sans-serif;">1 cc de miel</span><br />
<span style="font-family: Verdana, sans-serif;">Moutarde et mayonnaise</span><br />
<span style="font-family: Verdana, sans-serif;">Origan séché, sel poivre</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><span style="font-family: Verdana, sans-serif;">RECETTE</span></b><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">à laide d'une mandoline coupe les carottes en fines rondelles, couper le pain pita en petits carrés et les frire dans de l'huile végétale (ou les mettre au four pour une recette plus diet) puis les enrober dans du papier absorbant. mélanger les ingrédients de la vinaigrette, goûter et rectifier l'assaisonnement si nécessaire. dans le plat de service, mélanger toutes les salades ,les carottes et les croûtons de pain puis ajouter la vinaigrette et servir très frais.</span></div>
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Tabboubixhttp://www.blogger.com/profile/10885399544831669305noreply@blogger.com2tag:blogger.com,1999:blog-7931133545258492699.post-71019707955446427012016-03-01T23:07:00.000-08:002016-03-01T23:07:39.795-08:00Panettone<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Xbk5troeruee8k1THCRQ6zrPBKU1bwBLEHLrRtzYsYGqTkdloRTwns_ZJvbyJ48LvaJnY1tfX5Ixoo3M_ZyaBXd5hQc2m-UnlK-uHhCK_wIe97P-t8ytKWADSf2AHneTF-P-yMzOaPYp/s1600/DSCF6612.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Xbk5troeruee8k1THCRQ6zrPBKU1bwBLEHLrRtzYsYGqTkdloRTwns_ZJvbyJ48LvaJnY1tfX5Ixoo3M_ZyaBXd5hQc2m-UnlK-uHhCK_wIe97P-t8ytKWADSf2AHneTF-P-yMzOaPYp/s400/DSCF6612.JPG" width="400" /></a></div>
<b style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;"><br /></b>
<b style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;"><br /></b>
<b style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;">INGRÉDIENTS: pour deux grands </b><span style="color: #636363; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><b>panettone</b></span></span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><b><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;">pour le levin:</span></b><br />
<span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;">150 ml de lait</span><br />
<span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;">200g de farine</span><br />
<span style="color: #636363; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">5g de levure </span></span><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;"> boulangère déshydratée</span><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;"> </span><br />
<span style="color: #636363; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;">1cc de sucre</span></span><br />
<span style="color: #636363; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;"><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"><br /></span></span>
<span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;"><b>pour la pâte:</b></span><br />
<span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;">700 g de farine</span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;">30 g de levure boulangère déshydratée </span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;">9 jaunes d'œufs</span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span style="background-color: white;"><span style="color: #636363; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">200g de sucre </span></span></span><br />
<span style="background-color: white;"><span style="color: #636363; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">des écorce d'orange confite</span></span></span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;">300g de raisins sec réhydratés avec du rhum (ou de l'eau de rose pour ceux qui n'aiment pas le rhum</span><br />
<span style="background-color: white;"><span style="color: #636363; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">1 pincée de sel</span></span></span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;">250g de beurre</span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;">200ml de lait tiède</span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><b style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;">RECETTE</b><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><br />
<div style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px; text-align: justify;">
Préparer le levain: mettre la levure dans le lait tiède , ajouter la farine et travailler la pâte. laisser fermenter plusieurs heures puis travailler de nouveau, mettre dans u film alimentaire et placer au réfrigérateur toute une nuit.</div>
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pour la pâte: Dans un saladier, mettre la farine , le sel et le sucre et faire un puits. verser les jaunes , le lait , la levure et mélanger avec le bout des doigts au début puis en pétrissant au robot. ajouter le levin et mélanger au robot pendant environs 10 minutes. Couper le beurre mou en gros morceaux, l'incorporer à la pâte avec les raisins sec et les écorces d'oranges confites et retravailler encore pendant 10 minutes. </div>
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Laisser reposer la pâte pendant 1h en la couvrant d'un film alimentaire , dégazer et la placer au réfrigérateur pendant 3H . Sortir la pâte du réfrigérateur, travailler vite fait et diviser en deux grosse boules; façonner chaque boule et placer chaque boule dans le moule a panettone ( à défaut utiliser un moule rond et ajouter du papier cuisson sur les bords.</div>
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laisser lever pendant 3h encore.<span style="font-size: 13.2px; line-height: 18.48px;"> badigeonner le dessus avec un jaune d’œuf mélanger à un peu d'eau. mettre au four entre 30 à 40 minutes puis sortir et laisser refroidir. saupoudrer de sucre glace déguster avec un café ou un thé.</span></div>
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Tabboubixhttp://www.blogger.com/profile/10885399544831669305noreply@blogger.com3tag:blogger.com,1999:blog-7931133545258492699.post-5103239168766087092016-02-21T23:03:00.003-08:002016-02-21T23:03:52.815-08:00Nouilles Thaï au poulet mariné et aux légumes<div dir="ltr" style="text-align: left;" trbidi="on">
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<b style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;">INGRÉDIENTS</b><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;">250g de blanc de poulet </span><br />
<span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;">1 brique de nouille </span><span style="color: #636363; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Thaï</span></span><br />
<span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;">3 oignons blanc long</span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;">2 carotte</span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;">1 aubergine</span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;">1 oignon</span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;">sauce de soja </span><br />
<span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;">nuoc mam (sauce de poisson) </span><br />
<span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;">huile de sésame </span><br />
<span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;">curry rouge </span><br />
<span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;">padthai paste</span><br />
<span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;">2 gousses d'ail </span><br />
<span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;">1 cm de gingembre rappé </span><br />
<span style="color: #636363; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">coriandre</span><span style="background-color: white; font-size: 13.2px; line-height: 18.48px;"> haché et graines de sésame pour la décoration</span></span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><b style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;"><br /></b><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><b style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;">RECETTE</b><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><br />
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Couper la viande de poulet en gros dés et la faire mariner dans 3 cuillères de sauce soja , a laquelle on ajoute le curry rouge, 1 cc de nuoc mam, 1cc d'huile de sésame,1cc de padthai et enfin le gingembre et l'ail écrasé. réserver au frais . Pendant ce temps couper carotte et les aubergines en julienne les oignions en rondelles . </div>
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<span style="color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px; text-align: justify;">Faire chauffer le wok , mettre 2 cs d huile de sésame et commencer par faire sauter les oignons </span><span style="color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px; text-align: justify;"> quelques minutes en remuant tout le temps. Rajouter le reste des légumes et cuire encore plusieurs minutes. ils doivent rester un peu croquant. </span><span style="text-align: justify;"><span style="color: #636363; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">Retirer les légumes du wok, rajouter une cc d'huile de sésame et saisir rapidement la viande avec sa marinade en remuant constamment avec une spatule en bois. plonger les nouilles thaï dans de l'eau très chaude pendant quelques minutes. Mettre les nouilles égouttées dans le wok avec la viande et les légumes, rajouter 2 cs de sauce soja et remuer avec deux baguette . Servir très chaud décoré avec des feuilles de coriandre fraîches et des graines de sésames grillées.</span></span></span></div>
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Tabboubixhttp://www.blogger.com/profile/10885399544831669305noreply@blogger.com2tag:blogger.com,1999:blog-7931133545258492699.post-19895792504203342812016-02-01T14:00:00.000-08:002016-02-01T14:00:20.089-08:00Biscuits sablés aux zestes de citron<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #636363; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"><b>Aujourd’hui</b></span></span><b style="background-color: white;"><span style="color: #636363; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"> je commence un partenariat avec un site de vente de produit en ligne en testant certain de leur produits dans la préparation de mes recettes.</span></span></b><br />
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<b style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;">INGRÉDIENTS</b><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;">150 g de cassonade</span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;">180g de beurre mou / pommade</span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;">1 œuf et un jaune </span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;">300g de farine</span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;">zestes d'un citron Bio</span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><b style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;">RECETTE</b><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.2px; line-height: 18.48px;" /><br />
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Dans un saladier travailler le beurre mou avec toutes les matières sèches. sabler avec les doigts puis ajouter l'oeuf et le jaune ainsi que les zestes de citron<span style="font-size: 13.2px; line-height: 18.48px;"> continuer à mélanger r avec la main pour bien incorporer la farine sans travailler la pâte. on a juste besoin que les ingrédients soient mélangés et que la pâte forme une boule. laisser reposer au réfrigérateur pendant 30min. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Yi0AllatY0X5wql2joTnkzDiehE3YIcObm6VPk0ugLlemfdE7nUwjPUsUKWa466oA3dgDRKlS_Z5L1uMNQtMcbro1tLJzw42IWbstzc8QywAoFd9vdylAw27f1lff6kaHtzjOxLO-uxN/s1600/DSCF6598.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Yi0AllatY0X5wql2joTnkzDiehE3YIcObm6VPk0ugLlemfdE7nUwjPUsUKWa466oA3dgDRKlS_Z5L1uMNQtMcbro1tLJzw42IWbstzc8QywAoFd9vdylAw27f1lff6kaHtzjOxLO-uxN/s200/DSCF6598.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsUtoy7ixh7U9tYCzi_FcmuBKL4j8u5CIXbVCF9rIkb3LGdBIrbNOcbX212f-mj6dlL2b05yyw6XOMzqjYMT1G9XHHGHG5aneEZUJ5EeCvGCzTYiXjCadO_SzSNyrVtpM8seM40fUh3l4Q/s1600/DSCF6600.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsUtoy7ixh7U9tYCzi_FcmuBKL4j8u5CIXbVCF9rIkb3LGdBIrbNOcbX212f-mj6dlL2b05yyw6XOMzqjYMT1G9XHHGHG5aneEZUJ5EeCvGCzTYiXjCadO_SzSNyrVtpM8seM40fUh3l4Q/s200/DSCF6600.JPG" width="200" /></a></div>
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<span style="color: #636363; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;">sur plan légèrement fariné abaisser la pâte à laide d u rouleau utilisez le <a href="http://bit.ly/1T9pvsh" target="_blank">moule en silicone</a> pour donner un dessin à votre biscuit (lien du produit : </span></span><span style="color: #636363; font-family: HelveticaNeue, 'Helvetica Neue', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 13.2px; line-height: 18.48px; text-align: left;">http://bit.ly/1T9pvsh )</span><span style="color: #636363; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;"><span style="font-size: 13.2px; line-height: 18.48px;"> <a href="http://www.banggood.com/fr/Stereo-DIY-Cartoon-Cake-Shape-Cookie-Cake-Mold-p-75805.html" target="_blank">l'emporte pièce à poussoir</a> lui est facile d'utilisation avec le petit ressort qui pousse la pâte directement sur le papier cuisson pour garder la forme intacte. enfourner pendant 8 à 10 minutes a 200° . surveiller attentivement la cuisson car les biscuit cuisent très vite. sortir du four et laisser refroidir sur une grille.</span></span></div>
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Tabboubixhttp://www.blogger.com/profile/10885399544831669305noreply@blogger.com2tag:blogger.com,1999:blog-7931133545258492699.post-31620605682451260042015-09-02T14:33:00.000-07:002015-09-02T14:33:28.294-07:00Figues rôties au chèvre et au miel<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIqsp_uuAUwmgR-8SDr1jmEc5vGxE2DFxzwY7DoZ33I0c6ZdHCdqjQ6Ta2My7xmWlAY34NDGPBpKIWHlusCsGUw9OHdvVL6jBfRn8ZCSWQvt85iXOcAJ5DK1Bbnf1vCPwhTSEOPY3Y__eN/s1600/figue+roti+au+chevre.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIqsp_uuAUwmgR-8SDr1jmEc5vGxE2DFxzwY7DoZ33I0c6ZdHCdqjQ6Ta2My7xmWlAY34NDGPBpKIWHlusCsGUw9OHdvVL6jBfRn8ZCSWQvt85iXOcAJ5DK1Bbnf1vCPwhTSEOPY3Y__eN/s400/figue+roti+au+chevre.jpeg" width="400" /></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">INGRÉDIENTS : pour 2 personnes</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">8 figues</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">une bûchette de chèvre frais de 80g</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3cs de miel de fleur</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 filet d'huile d'olive</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Basilic pour décorer</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<b><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></b>
<b><span style="font-family: Arial, Helvetica, sans-serif;">RECETTE</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Couper les figues en croix sans aller jusqu’à bout. appuyer sur la base pour les faire ouvrir en fleur. dans un plat allant au four mettre un filet d huile d olive placer les figues , mettre un peu de miel sur chaque figue et placer un morceau de chèvre au milieu. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">placer au four pendant 10 minutes en positions grill pour faire dorer le chèvre et rôtir les figues. décorer avec des feuilles de basilic et servir tiède avec une salade.</span></div>
Tabboubixhttp://www.blogger.com/profile/10885399544831669305noreply@blogger.com3tag:blogger.com,1999:blog-7931133545258492699.post-9354348342113488222015-04-07T23:47:00.000-07:002015-04-07T23:47:46.747-07:00Basboussa<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRiUhzlK2_P1h2Qfp3b0crtkZP2QexXHmhqnkN7KV_a2c_OTa9E-0JVhqLrCRMiAXe0VfAmKKqPpDE85qHp5tp4K9jqCRaVXOyZbyK9mka3T-sf4ZydVJY-8Ypx7MPGc1h-GgfCx-JnZgv/s1600/basboussa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRiUhzlK2_P1h2Qfp3b0crtkZP2QexXHmhqnkN7KV_a2c_OTa9E-0JVhqLrCRMiAXe0VfAmKKqPpDE85qHp5tp4K9jqCRaVXOyZbyK9mka3T-sf4ZydVJY-8Ypx7MPGc1h-GgfCx-JnZgv/s1600/basboussa.jpg" height="300" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>INGRÉDIENTS</b></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">500g de semoule fine</span><br />
<span style="font-family: Verdana, sans-serif;">100g de poudre d'amande</span><br />
<span style="font-family: Verdana, sans-serif;">50g de sucre</span><br />
<span style="font-family: Verdana, sans-serif;">2 paquet de levure chimique</span><br />
<span style="font-family: Verdana, sans-serif;">2 œufs</span><br />
<span style="font-family: Verdana, sans-serif;">10cl d'huile végétale</span><br />
<span style="font-family: Verdana, sans-serif;">250 ml de buttermilk ( ou deux yaourts natures)</span><br />
<span style="font-family: Verdana, sans-serif;">des amandes pour décorer</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<u><span style="font-family: Verdana, sans-serif;">pour le sirops</span></u><br />
<span style="font-family: Verdana, sans-serif;">350ml d'eau</span><br />
<span style="font-family: Verdana, sans-serif;">300g de sucre</span><br />
<span style="font-family: Verdana, sans-serif;">jus de citron</span><br />
<span style="font-family: Verdana, sans-serif;">eau de fleur d'oranger</span><br />
<span style="font-family: Verdana, sans-serif;">2cs de miel</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>RECETTE</b></span><br />
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<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">mélanger les ingrédients secs ensemble: semoule, poudre d'amande, sucre et levure. ajouter l'huile, le buttermilk et les œufs et bien mélanger.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7SMeq-w6gY9cPBVPGCBfuVmA5H3iXB2hUJEKbjgdbyYYjm9l3mo_VCAUhYhCyJ6J0NMCf4CW27jWhsbcoOBJWqhhb2L3Qt9qiuyjJpOtRWll5BG7c4r8YLAGwzbKhHaEho0lmRHzhNzS4/s1600/DSCF5923.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7SMeq-w6gY9cPBVPGCBfuVmA5H3iXB2hUJEKbjgdbyYYjm9l3mo_VCAUhYhCyJ6J0NMCf4CW27jWhsbcoOBJWqhhb2L3Qt9qiuyjJpOtRWll5BG7c4r8YLAGwzbKhHaEho0lmRHzhNzS4/s1600/DSCF5923.JPG" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWy2z3L96LBkZ5oS2-wi3LsfLerYONagO2xx8ovolU9QQbwMD2lHqZahha2-0q_AVpy6Iexdh_7LjbPTe9QCO5rL2EFD-IakjMqC0EKdi-D_X0xGSrD40XU5p34-lj79KN-ABCaAn6xSgb/s1600/DSCF5924.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWy2z3L96LBkZ5oS2-wi3LsfLerYONagO2xx8ovolU9QQbwMD2lHqZahha2-0q_AVpy6Iexdh_7LjbPTe9QCO5rL2EFD-IakjMqC0EKdi-D_X0xGSrD40XU5p34-lj79KN-ABCaAn6xSgb/s1600/DSCF5924.JPG" height="150" width="200" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Placer dans un moule rectangulaire couvert de papier sulfurisé, tracer des carrés avec un couteau et placer une amande au milieu de chaque carré. placer au four à 180° pendant environ une heure. <u>Préparer le sirops</u>: mélanger le sucre, l'eau et le jus de citron et porter à ébullition pendant 15 minutes. ajouter l'eau de fleur d'oranger et le miel, laisser encore cuire une minute puis retirer du feu. sortir le gâteau du four et verser le sirops pour bien l'imbiber. laisser complètement refroidir avant de découper.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJDDtY_s-dpZLVdc9kk3k1u1NuiUfPPXObPRDVl2zwDXYpYd-fG0W7xShGn39Ri62rUB81Y8ghxh2VvR-dqR3_2RiGx8BKv4_WTXePVnecitorSNux1kKjOPKMyf4XozV4Bnl0aIEfuby/s1600/DSCF5925.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJDDtY_s-dpZLVdc9kk3k1u1NuiUfPPXObPRDVl2zwDXYpYd-fG0W7xShGn39Ri62rUB81Y8ghxh2VvR-dqR3_2RiGx8BKv4_WTXePVnecitorSNux1kKjOPKMyf4XozV4Bnl0aIEfuby/s1600/DSCF5925.JPG" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTV0c5SrZd6v5DBEMSJsuOnJQ7yOpI7zBMkPvN5nr3oXVyDv4P5XMrLAxnIQifr7KiPthUQJVRUEr513BU8rzMElGTM0RF_5TdPZnbcXtLsY4iybv5moiPpu8nBaqMYel3LPoafrNGGTTR/s1600/DSCF5928.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTV0c5SrZd6v5DBEMSJsuOnJQ7yOpI7zBMkPvN5nr3oXVyDv4P5XMrLAxnIQifr7KiPthUQJVRUEr513BU8rzMElGTM0RF_5TdPZnbcXtLsY4iybv5moiPpu8nBaqMYel3LPoafrNGGTTR/s1600/DSCF5928.JPG" height="150" width="200" /></a></div>
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Tabboubixhttp://www.blogger.com/profile/10885399544831669305noreply@blogger.com2tag:blogger.com,1999:blog-7931133545258492699.post-49317956221436177892015-02-27T06:09:00.003-08:002015-02-27T06:10:21.872-08:00Mini cheesecake au caramel,oranges amères et ganache chocolat noisettes<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7k0Zd5uRgaDJyzufAxDuuwfCPpArLTgYs15EmkPYZK4Mib67DgDH1HFaZ45-_zKI8MmbEFOKGiaWmXZXFe6SxACFzOo0V0ym6w2UuP3jSMt6DnKMa8iLwvtFRYuCzbakKcYJwZPKNZTM5/s1600/mini+cheese+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7k0Zd5uRgaDJyzufAxDuuwfCPpArLTgYs15EmkPYZK4Mib67DgDH1HFaZ45-_zKI8MmbEFOKGiaWmXZXFe6SxACFzOo0V0ym6w2UuP3jSMt6DnKMa8iLwvtFRYuCzbakKcYJwZPKNZTM5/s1600/mini+cheese+cake.jpg" height="300" width="400" /></a></div>
<span style="color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20.7900009155273px;"><b><br /></b></span></span>
<span style="color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20.7900009155273px;"><b><br /></b></span></span>
<span style="color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20.7900009155273px;"><b>INGRÉDIENTS</b></span></span><br />
<span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;">250 g de ricotta</span><br />
<span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;">250 g de fromage blanc frais ( type fraidoux ou philadelphia)</span><br />
<span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><span style="color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20.7900009155273px;">20cl de crème fraîche épaisse</span></span></span><br />
<span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;">20cl de lait</span><br />
<span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;">2 œufs</span><br />
<span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;">2 cs de farine</span><br />
<span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;">150g de sucre</span><br />
<span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;">zeste d'un citron</span><br />
<span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;">60 g de beurre </span><br />
<span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;">250g de biscuits plus une cc de cannelle </span><br />
<span style="background-color: white;"><b style="color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"><u>pour les topping</u></b><span style="color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20.7900009155273px;">: </span></span></span><br />
<span style="background-color: white;"><span style="color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20.7900009155273px;">Caramel au beurre salé </span></span></span><br />
<span style="background-color: white;"><span style="color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20.7900009155273px;">Marmelade d'orange amères, </span></span></span><br />
<span style="background-color: white;"><span style="color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20.7900009155273px;">Ganache chocolat noisette</span></span></span><br />
<br style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;" />
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<b style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;">RECETTE</b><br />
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Mixer les biscuits avec la cannelle pour obtenir une poudre fine . Faire fondre le beurre et mélanger avec le biscuit. Placer cette préparation dans des petits moules équipé de caissettes plissées . Bien tasser pour avoir un fond de 4 mm de hauteur. placer au réfrigérateur.</div>
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Dans un saladier placer la ricotta et travailler au batteur pendant une trentaines de secondes pour l’assouplir. Rajouter le fromage blanc et le sucre et travailler encore pendant 30 seconde, puis la crème fraîche ,la farine, les œufs un à la fois , le jus du demi citron ainsi que le zeste. </div>
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<span style="line-height: 20.7900009155273px;">Verser le mélange dans les moule sur le biscuit. placer les mini cheesecake dans un four (préchauffé) à 250° pendant 10 minutes, puis baisser la température à 90° et laisser cuire 30min, ensuite éteindre le four et le laisser à l’intérieur pendant 30 autres minutes..</span></div>
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Placer au réfrigérateur pendant 24 heures. Le lendemain, démouler le cheesecake , placer les toppings selon le choix de chacun et déguster avec un bon café. </div>
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Tabboubixhttp://www.blogger.com/profile/10885399544831669305noreply@blogger.com2tag:blogger.com,1999:blog-7931133545258492699.post-48883161898149452562015-02-18T01:34:00.000-08:002015-02-18T01:34:08.850-08:00Cake aux pommes <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWWqXYV49cWV5_GKX8GQCRp7xDgzdYEI3MbrXJhgBwno0z0SgITGEcbRrXc7h-44G7j1AhaA6JDF-gMyi-zwxTKz1Hxi4o-7G2mn2BS6M0n4d1UxocNGoM6WLq7R4KKMZHXlg8omwGz-Xo/s1600/kako-N0pU8Z2VsDty1JUG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWWqXYV49cWV5_GKX8GQCRp7xDgzdYEI3MbrXJhgBwno0z0SgITGEcbRrXc7h-44G7j1AhaA6JDF-gMyi-zwxTKz1Hxi4o-7G2mn2BS6M0n4d1UxocNGoM6WLq7R4KKMZHXlg8omwGz-Xo/s1600/kako-N0pU8Z2VsDty1JUG.jpg" height="300" width="400" /></a></div>
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<b style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><span style="font-family: Verdana, sans-serif;"><br /></span></b>
<b style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><span style="font-family: Verdana, sans-serif;">INGRÉDIENTS</span></b><br />
<span style="background-color: white; color: #636363; font-family: Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><br /></span><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"></span><span style="background-color: white; color: #636363; font-family: Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">3 gros œufs</span><br />
<span style="background-color: white; color: #636363; font-family: Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">150g de sucre blanc</span><br />
<span style="background-color: white; color: #636363; font-family: Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">100g de sucre brun ( ou vergeoise ou cassonade)</span><br />
<span style="background-color: white; color: #636363; font-family: Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">250g de farine </span><br />
<span style="background-color: white; color: #636363; font-family: Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">10cl de lait</span><br />
<span style="background-color: white; color: #636363; font-family: Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">1 sachet de levure chimique</span><br />
<span style="background-color: white; color: #636363; font-family: Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">150g de beurre</span><br />
<span style="background-color: white; color: #636363; font-family: Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">2 pommes coupées en dès</span><br />
<span style="background-color: white;"><span style="color: #636363; font-family: Verdana, sans-serif;"><span style="font-size: 13.1999998092651px; line-height: 18.4799995422363px;">1 cc de cannelle ( ou plus selon les goûts)</span></span></span><br />
<span style="background-color: white; color: #636363; font-family: Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><br /></span><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"></span><b style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><span style="font-family: Verdana, sans-serif;">RECETTE</span></b><br />
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<span style="color: #636363; font-family: Verdana, sans-serif;"><span style="font-size: 13.1999998092651px; line-height: 18.4799995422363px;">Battre les œufs avec le sucre jusqu'à ce que le mélange double de volume et blanchisse, ajouter le beurre fondu et refroidi tout en continuant à battre. mélanger les ingrédients secs: farine, levure et cannelle puis ajouter au mélange œufs en trois fois.</span></span></div>
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<span style="color: #636363; font-family: Verdana, sans-serif;"><span style="font-size: 13.1999998092651px; line-height: 18.4799995422363px;">ajouter les 2/3 des pommes à l’appareil à gâteaux et mélanger délicatement . Verser dans moule à cake couvert de papier sulfurisé, placer dessus le tier restant des dès de pommes et cuire pendant 45min dans un four préchauffé à 180°. vérifier la cuisson avec un lame de couteau qui doit ressortir sèche.</span></span></div>
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<span style="color: #636363; font-family: Verdana, sans-serif;"><span style="font-size: 13.1999998092651px; line-height: 18.4799995422363px;">à la sortie du four, laisser reposer une dizaine de minutes puis démouler et mettre à refroidir sur une grille.</span></span></div>
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Tabboubixhttp://www.blogger.com/profile/10885399544831669305noreply@blogger.com3tag:blogger.com,1999:blog-7931133545258492699.post-4294194617014825432015-02-11T04:08:00.000-08:002015-02-11T04:08:46.316-08:00Carrot Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQUWOytpi6H72auKjG7mmrpnwnNDO0LIaJQ2mB9ZfQYDALOy1ExOvX4hB4WudNzW-7uTNaiL6jwzQjuiA_r6N63E5nZwuF9TdabJB7Dj9j2uTGo6HXDprsXNufp1bn_pvFuibln7D7E_lj/s1600/carrot+cake+g%C3%A2teaux+carotte.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQUWOytpi6H72auKjG7mmrpnwnNDO0LIaJQ2mB9ZfQYDALOy1ExOvX4hB4WudNzW-7uTNaiL6jwzQjuiA_r6N63E5nZwuF9TdabJB7Dj9j2uTGo6HXDprsXNufp1bn_pvFuibln7D7E_lj/s1600/carrot+cake+g%C3%A2teaux+carotte.jpg" height="300" width="400" /></a></div>
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<b><span style="font-family: Verdana, sans-serif;">INGRÉDIENTS</span></b><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">4 œufs</span><br />
<span style="font-family: Verdana, sans-serif;">150g de sucre blanc</span><br />
<span style="font-family: Verdana, sans-serif;">100g de sucre brun ( ou vergeoise ou cassonade)</span><br />
<span style="font-family: Verdana, sans-serif;">250g de farine</span><br />
<span style="font-family: Verdana, sans-serif;">1 sachet de levure chimique</span><br />
<span style="font-family: Verdana, sans-serif;">180g d'huile végétale</span><br />
<span style="font-family: Verdana, sans-serif;">4 carottes rappées</span><br />
<span style="font-family: Verdana, sans-serif;">cannelle, noix de muscade, clou de girofle </span><br />
<span style="font-family: Verdana, sans-serif;">150g de fromage cream-cheese </span><br />
<span style="font-family: Verdana, sans-serif;">200g de noix concassées </span><br />
<span style="font-family: Verdana, sans-serif;">100g de sucre glace</span><br />
<span style="font-family: Verdana, sans-serif;">vermicelles colorées ou un peu de carottes rappées pour la décoration</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><span style="font-family: Verdana, sans-serif;">RECETTE</span></b><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Battre les œufs avec le sucre jusqu'à ce que le mélange double de volume et blanchisse, ajouter l'huile en filet tout en continuant à battre. mélanger les ingrédients secs: farine, levure et épices puis ajouter au mélange œufs en trois fois pour bien mélanger.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">rapper les carottes finement puis les ajouter avec les noix à l'appareil à gâteaux. verser dans moule couvert de papier sulfurisée et cuire pendant 30 à 40 minutes dans un four préchauffé à 180°. vérifier la cuisson avec un lame de couteau qui doit ressortir sèche.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">démouler le gâteau et laisser complètement refroidir. mélanger le cream-cheese avec le sucre glace , puis badigeonner le dessus du gâteau avec ce glaçage. saupoudrer de vermicelles de couleur ou d'un peu de carottes rappées.</span></div>
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Tabboubixhttp://www.blogger.com/profile/10885399544831669305noreply@blogger.com3tag:blogger.com,1999:blog-7931133545258492699.post-85800349591231940252015-01-21T06:05:00.000-08:002015-01-21T06:05:00.077-08:00Crinkles au chocolat <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDhT8UJ41BZmdt31iTf5_PpYnwtUn6E_-uC5TrnVZyOzjgN3gT_Gfinqk6sXOfoawi2mbL38Eoxwql4Le9EulRYlzcBT3VKmr-a_Kuyk5KeBRUhOaInIvv2UnLkYNzbPXsZVXNCzv97UXn/s1600/chocolate+crinkles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDhT8UJ41BZmdt31iTf5_PpYnwtUn6E_-uC5TrnVZyOzjgN3gT_Gfinqk6sXOfoawi2mbL38Eoxwql4Le9EulRYlzcBT3VKmr-a_Kuyk5KeBRUhOaInIvv2UnLkYNzbPXsZVXNCzv97UXn/s1600/chocolate+crinkles.jpg" height="300" width="400" /></a></div>
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<span class="notranslate"><b><span lang="EN-US" style="font-family: Arial, sans-serif;"><br /></span></b></span></div>
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<span class="notranslate"><b><span lang="EN-US" style="font-family: Arial, sans-serif;">INGRÉDIENTS</span></b></span><o:p></o:p></div>
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<span lang="EN-US" style="font-family: Arial, sans-serif;"><br /></span></div>
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<span class="notranslate"><span lang="EN-US" style="font-family: Arial, sans-serif;">200g de chocolat noir</span></span><o:p></o:p></div>
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<span class="notranslate"><span lang="EN-US" style="font-family: Arial, sans-serif;">80g de beurre</span></span><o:p></o:p></div>
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<span class="notranslate"><span lang="EN-US" style="font-family: Arial, sans-serif;">2 oeufs</span></span><o:p></o:p></div>
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<span class="notranslate"><span lang="EN-US" style="font-family: Arial, sans-serif;">100g de sucre</span></span><o:p></o:p></div>
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<span class="notranslate"><span lang="EN-US" style="font-family: Arial, sans-serif;">180 g de farine</span></span><o:p></o:p></div>
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<span class="notranslate"><span lang="EN-US" style="font-family: Arial, sans-serif;">20 g de poudre de cacao</span></span><o:p></o:p></div>
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<span class="notranslate"><span lang="EN-US" style="font-family: Arial, sans-serif;">5 g de levure chimique</span></span><o:p></o:p></div>
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<span class="notranslate"><span lang="EN-US" style="font-family: Arial, sans-serif;">1 cc de poudre de café instantané</span></span><o:p></o:p></div>
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<span class="notranslate"><span lang="EN-US" style="font-family: Arial, sans-serif;">une pincée de sel</span></span></div>
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<span class="notranslate"><span lang="EN-US" style="font-family: Arial, sans-serif;">sucre glace</span></span></div>
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<span lang="EN-US" style="font-family: Arial, sans-serif;"><br /></span></div>
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<span class="notranslate"><b><span lang="EN-US" style="font-family: Arial, sans-serif;">RECETTE</span></b></span><o:p></o:p></div>
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<span lang="EN-US" style="font-family: Arial, sans-serif;"><br /></span></div>
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<span class="notranslate"><span lang="EN-US" style="font-family: Arial, sans-serif;">Faire fondre le chocolat et le beurre dans le micro-onde et le laisser refroidir jusqu’à température ambiante.</span></span><o:p></o:p></div>
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<span class="notranslate"><span lang="EN-US" style="font-family: Arial, sans-serif;">dans un bol mélanger avec un batteur les œufs et le sucre jusqu'à consistance épaisse. une fois le mélange double de volume, ajouter le mélange de chocolat refroidi et battre jusqu'à tout incorporer.</span></span><o:p></o:p></div>
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<span class="notranslate"><span lang="EN-US" style="font-family: Arial, sans-serif;"><br /></span></span></div>
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<span class="notranslate"><span lang="EN-US" style="font-family: Arial, sans-serif;">Dans un autre bol, mélanger ensemble la farine, la poudre de coco, le café, le sel et la levure .</span></span><span class="notranslate"><span lang="EN-US" style="font-family: Arial, sans-serif;">Ajouter les ingrédients secs au mélange de chocolat, en remuant juste jusqu'à incorporer.</span></span><o:p></o:p></div>
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<span class="notranslate"><span lang="EN-US" style="font-family: Arial, sans-serif;">Couvrir le mélange avec un film en plastique et réfrigérer pendant au moins 6 heures</span></span></div>
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<span class="notranslate" style="line-height: 18.4799995422363px;"><span lang="EN-US" style="font-family: Arial, sans-serif;">Préchauffer le four à 170 degrés C ° .</span> <span style="font-family: Arial, sans-serif;">Placer le sucre glace tamisé dans un plat , former des petites boules </span></span><span style="font-family: Arial, sans-serif; line-height: 18.4799995422363px;">de pâte</span><span style="font-family: Arial, sans-serif; line-height: 18.4799995422363px;"> </span><span class="notranslate" style="line-height: 18.4799995422363px;"><span style="font-family: Arial, sans-serif;">puis rouler chaque boule dans le sucre jusqu'à ce qu'elle soit complètement couverte.</span></span><span style="line-height: 18.4799995422363px;"> </span><span style="font-family: Arial, sans-serif; line-height: 18.4799995422363px;"> </span><span style="line-height: 18.4799995422363px;"> </span><span class="notranslate" style="line-height: 18.4799995422363px;"><span style="font-family: Arial, sans-serif;">Placer les boules sur une plaque couverte de papier cuisson en laissant un espace de 5 cm entre chacune</span></span></div>
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<span class="notranslate"><span lang="EN-US" style="font-family: Arial, sans-serif;">Cuire les biscuits pour 10 minutes ou jusqu'à ce que les bords soient fermes mais les centres sont encore mous.</span></span> <span class="notranslate"><span lang="EN-US" style="font-family: Arial, sans-serif;">Ensuite, retirer du four et placer sur une grille pour </span></span><span style="font-family: Arial, sans-serif; line-height: 18.4799995422363px;">refroidir.</span><span style="font-family: Arial, sans-serif; line-height: 18.4799995422363px;"> </span></div>
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Tabboubixhttp://www.blogger.com/profile/10885399544831669305noreply@blogger.com2tag:blogger.com,1999:blog-7931133545258492699.post-25635323023586715912015-01-12T06:57:00.000-08:002015-01-12T06:57:02.002-08:00Galette des rois à la frangipane chocolat framboise<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgblVtha7d4sEIK3XePcQMiazbMBNLTX7c2BAWqcVa4khVldxgRPgd8HUcgAzg1EWSWNdcDaiIbaPQf5p2nBVJZ7GcAmGsmFp4Xje7To5JRKo3oG4fVhrd21jo4U9Q7PinkzbGj8jzopTKr/s1600/galette+rois+frangipane+chocolat+framboise.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgblVtha7d4sEIK3XePcQMiazbMBNLTX7c2BAWqcVa4khVldxgRPgd8HUcgAzg1EWSWNdcDaiIbaPQf5p2nBVJZ7GcAmGsmFp4Xje7To5JRKo3oG4fVhrd21jo4U9Q7PinkzbGj8jzopTKr/s1600/galette+rois+frangipane+chocolat+framboise.jpg" height="240" width="320" /></a></div>
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<b style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">INGRÉDIENTS</b><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">2 rouleaux de pâte feuilletée</span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">20cl de lait</span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">150g de beurre</span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">150g de poudre d'amande</span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">150g de sucre semoule </span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">2 cc de maïzena</span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">1 jaune pour la crème + un jaune pour la dorure</span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">2 cs Eau de géranium ou eau de fleur d'oranger</span><br />
<span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">100g de chocolat noir</span><br />
<span style="background-color: white;"><span style="color: #636363; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;"><span style="font-size: 13px; line-height: 18.4799995422363px;">100g de framboise écrasé ou de la confiture de framboise</span></span></span><br />
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Mélanger le lait , le sucre et la maïzena et faire chauffer feux doux jusqu’à ce qu'elle épaississe légèrement. rajouter le beurre et la poudre d'amande et mélanger énergiquement. une fois le mélange tiède, rajouter un jaune d'œuf et l'eau de géranium ou de fleur d'oranger.</div>
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Étaler le premier rouleau de pâte , découpé des petits cercles à l'emporte pièce. diviser la frangipane en deux. laisser la moitié nature et mélanger l'autre moitié avec le chocolat fondu et les framboises écrasés. sur un papier sulfurisé, déposer les cercles , mettre la crème d'amande en laissant 1cm sans garniture sur les bords.recouvrir avec le second cercle et souder les bords. faire des décorations avec le couteau et badigeonner avec le jaune d’œuf mélanger à un peu d'eau. Placer au four pendant une vingtaine de de minutes a 180°.</div>
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Tabboubixhttp://www.blogger.com/profile/10885399544831669305noreply@blogger.com1tag:blogger.com,1999:blog-7931133545258492699.post-49905599121348997062014-12-29T01:12:00.001-08:002014-12-29T01:12:20.204-08:00Gâteaux pistache & framboise au mascarpone <div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-family: Verdana, sans-serif;">Ingrédients</span></b><br />
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<span style="font-family: Verdana, sans-serif;">150g de beurre</span><br />
<span style="font-family: Verdana, sans-serif;">5 œufs moyens</span><br />
<span style="font-family: Verdana, sans-serif;">260g de sucre</span><br />
<span style="font-family: Verdana, sans-serif;">260g de farine</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 d'une cc de levure chimique</span><br />
<span style="font-family: Verdana, sans-serif;">150g de pâte de pistache</span><br />
<span style="font-family: Verdana, sans-serif;">200g de mascarpone</span><br />
<span style="font-family: Verdana, sans-serif;">200g de fromage frais ( type Philadelphia)</span><br />
<span style="font-family: Verdana, sans-serif;">200g de framboises</span><br />
<span style="font-family: Verdana, sans-serif;">100g de sucre glace</span><br />
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<b><span style="font-family: Verdana, sans-serif;">Recette</span></b><br />
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<span style="font-family: Verdana, sans-serif;">Battre les œufs avec le sucre jusqu’à ce que le mélange blanchisse et triple de volume. Rajouter la farine et la levure sur trois fois en tamisant . Incorporer ensuite la pâte de pistache et le beurre fondu et refroidi. Bien mélanger le tout et étaler sur la plaque du four couvert par du papier sulfurisé sur une épaisseur de 5 et 6mm. cuire à 180° pendant 8 à 10 minute en surveillant avec un cure dent, quand ce dernier sort sec, sortir le biscuit du four et laisser refroidir complètement.</span></div>
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<span style="font-family: Verdana, sans-serif;">Battre le fromage frais et le mascarpone avec le sucre glace. Ajouter la moitié des framboises écrasées à la fourchette. ceci va donner une jolie couleur rose a votre mélange et apporter une légère note d’acidité.</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Montage</b>: une fois complètement froid couper le biscuit en 4 parties égales ( ou trois selon que vous voulez un gâteau plutôt grand ou plutôt haut). superposer les couches de biscuits avec les couches de crème à la framboise. Couvrir ensuite la totalité du gâteau avec le reste de la crème. Décorer avec des framboises fraîches et placer au réfrigérateur pendant 6h ( idéalement toute la nuit pour que le biscuit s'imbibe bien de la crème) </span></div>
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Tabboubixhttp://www.blogger.com/profile/10885399544831669305noreply@blogger.com3tag:blogger.com,1999:blog-7931133545258492699.post-22698073416750394702014-09-24T05:00:00.000-07:002014-09-24T05:00:18.806-07:00Fettucine maison aux légumes d'été<div dir="ltr" style="text-align: left;" trbidi="on">
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<br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><b style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">INGRÉDIENTS:</b><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;"> pour 4 personnes</span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><b style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">Pour la pâte:</b><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">400g de farine</span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">3 gros œufs</span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">2 cs d'huile d'olive</span><br />
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<span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">1 pincée de sel</span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">1 peu d'eau tiède</span><br />
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<b style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">Pour la sauce :</b><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">2 tomates fraiches</span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">2 petites courgettes </span><br />
<span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">1 aubergine moyenne </span><br />
<span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">1 oignon</span><br />
<span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">2 gousses d'ail</span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">2 cs d'huile d'olive</span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">1/2 cc d'herbes aromatiques (ciboulettes,romarin,laurier etc) </span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">sel et poivre</span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">Du parmesan pour saupoudrer </span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">RECETTE</span><br />
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commencez par faire la pâte: dans un grand bol mélangez la farine, les œufs, le sel et les 2 cs d'huile d'olive, rajoutez un filet d'eau tiède pour former la pâte. la travailler une peu avec les mains et la laisser reposer 30 minutes en la recouvrant d'une serviette.</div>
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Dans une casserole sur le feu, mettez les 2cs d'huile d'olive à chauffer. mettre les aubergines, et les courgettes coupé en julienne ainsi que les oignons haché et faire revenir pendant 5 minutes. rajouter les tomate concassées ,<span style="line-height: 18.4799995422363px;">l'ail écrasé et les aromates</span><span style="line-height: 18.4799995422363px;">, ajouter 3cs d'eau, couvrir laissez cuire 10 minute en remuant de temps en temps. </span></div>
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<span style="line-height: 18.4799995422363px;">Travaillez la pâte quelques minutes avec les mains et à laide de la machine formez des bandes de pâtes de 2mm d’épaisseur. puis couper des bandes de 1cm de large environ avec un couteau.</span></div>
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<span style="color: #636363; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18.4799995422363px;">Placer les fettucine dans l'eau bouillantes salée et laissez cuire 3 à 4 minutes. retirer avec un écumoire ,verser sur les légumes et mélanger. saupoudrez de parmesan râpé et présenter immédiatement.</span></span></div>
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Tabboubixhttp://www.blogger.com/profile/10885399544831669305noreply@blogger.com3tag:blogger.com,1999:blog-7931133545258492699.post-80985524281387084912014-09-18T04:49:00.000-07:002014-09-18T04:49:15.005-07:00Financiers aux pêches<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFRIojEkjva7esXj6MiO0sLjYgadWawf_m-tOGkw2bEwGYqwq_GR20kTMkb-yeGCZUxZu7tOHPoXOJsg0YNV-enLebe4_qWuCFGJuV1hURUlFm7fSW8m0pw8m_Pq91wiEVBinh0kpcE3pk/s1600/DSCF5204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFRIojEkjva7esXj6MiO0sLjYgadWawf_m-tOGkw2bEwGYqwq_GR20kTMkb-yeGCZUxZu7tOHPoXOJsg0YNV-enLebe4_qWuCFGJuV1hURUlFm7fSW8m0pw8m_Pq91wiEVBinh0kpcE3pk/s1600/DSCF5204.JPG" height="240" width="320" /></a></div>
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<b style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;">INGRÉDIENTS: pour environs 25 petits financiers</b><br style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;" /><span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;">180g de beurre</span><br style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;" /><span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;">120 g de poudre d'amande</span><br />
<span style="background-color: white;"><span style="color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20.7900009155273px;">30g de poudre de noisettes torréfiées </span></span></span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;">70g de farine </span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;">6 blancs d’œuf</span><br style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;" /><span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;">170g de sucre glace </span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;">un sachet de sucre vanillé </span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"><br /></span><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;"></span><span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"><b>RECETTE</b></span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"><br /></span><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;"></span><span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;">Préparer le beurre noisette: faire fondre le beurre sur feu doux en remuant jusqu’à avoir une belle couleur noisette et laisser le refroidir. dans un grand saladier mettre la farine, la poudre d'amande et de noisettes ainsi que le sucre; bien mélanger et rajouter les blancs d’œufs légèrement battu.</span><br style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"><br /></span><span style="background-color: white; color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;"></span><br />
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<span style="color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;">Rajouter le beurre noisette et mélanger constamment pour avoir un mélange homogène. remplir un moule en silicone (ou autre moules beurrés) à mi hauteur..</span><span style="color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;">Mettre au centre de chaque espace deux </span><span style="color: #636363; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"><span style="color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">morceaux</span></span><span style="color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20.7900009155273px;"> de pêche et enfoncer un peu dans la préparation de façon à avoir les pêches dans le financier mais aussi un peu apparentes . Enfourner à 180° pendant 10 à 12 minutes. Laisser tiédir et démouler. la conservation est meilleur dans une boite métallique au réfrigérateur.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKoaVSqRFUxv61XlcIv4MgszeGLOQt3NvSw1oSM7FK50dIPywmI1HzqHKOzfFbwRoPmPIYUBfGko1hHZQ_iuZvBySZwYe-sCQ6WDdNJWvPhgfrnyOWfXYknFCCrYtYwpcepVsr3DdjxkwO/s1600/peach+financier+peche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKoaVSqRFUxv61XlcIv4MgszeGLOQt3NvSw1oSM7FK50dIPywmI1HzqHKOzfFbwRoPmPIYUBfGko1hHZQ_iuZvBySZwYe-sCQ6WDdNJWvPhgfrnyOWfXYknFCCrYtYwpcepVsr3DdjxkwO/s1600/peach+financier+peche.jpg" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2z2xVxASeRCunlGfLbd4DcW9TqFfksEIoAGdGPiPxIvbZb_oytStynZkQpbwqDqWSqz5nS26KVmpP7-4V-Ft4w115dvXWnrt2r3lBkCqEx4R1LwI3ew1HbymKf8gmFiGcV_GZrlSk5lfF/s1600/peach+financier+peche+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2z2xVxASeRCunlGfLbd4DcW9TqFfksEIoAGdGPiPxIvbZb_oytStynZkQpbwqDqWSqz5nS26KVmpP7-4V-Ft4w115dvXWnrt2r3lBkCqEx4R1LwI3ew1HbymKf8gmFiGcV_GZrlSk5lfF/s1600/peach+financier+peche+1.jpg" height="150" width="200" /></a></div>
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Tabboubixhttp://www.blogger.com/profile/10885399544831669305noreply@blogger.com2tag:blogger.com,1999:blog-7931133545258492699.post-28399713720227424002014-09-11T05:07:00.000-07:002014-09-11T05:07:00.950-07:00Brioche à la frangipane et cacao<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKkf_Ce4SRcgtWL2lgjSUsKX2GtNReLD-jgSubDAoWo88uwYMj-R2l4CPWDlrqafpNfha-qnHqSAJy8G4qD6ET1TLkpW3TY6U7LrDO_XtSBTy6Qu3g1En4hTkpUPLWhBeUULZhlQWird9j/s1600/brioche+frangipane+cacao+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKkf_Ce4SRcgtWL2lgjSUsKX2GtNReLD-jgSubDAoWo88uwYMj-R2l4CPWDlrqafpNfha-qnHqSAJy8G4qD6ET1TLkpW3TY6U7LrDO_XtSBTy6Qu3g1En4hTkpUPLWhBeUULZhlQWird9j/s1600/brioche+frangipane+cacao+3.jpg" height="240" width="320" /></a></div>
<b style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"><br /></b>
<b style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;">INGRÉDIENTS: pour deux grandes brioches</b><br />
<br style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;" /><span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;">500 g de farine</span><br style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;" /><span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;">15 g de levure boulangère déshydratée </span><br style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;" /><span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;">3 œufs</span><br style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;" /><span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;">100g de sucre</span><br style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;" /><span style="color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white;"><span style="font-size: 15px; line-height: 20.7900009155273px;">200g d'amande en poudre </span></span></span><br />
<span style="color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white;"><span style="font-size: 15px; line-height: 20.7900009155273px;">3 grosses CS de crème pâtissière </span></span></span><br />
<span style="color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white;"><span style="font-size: 15px; line-height: 20.7900009155273px;">2 cs de cacao en poudre </span></span></span><br />
<span style="color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white;"><span style="font-size: 15px; line-height: 20.7900009155273px;">100g de sucre glace</span></span></span><br />
<span style="color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white;"><span style="font-size: 15px; line-height: 20.7900009155273px;">1 jaune </span></span><span style="font-size: 15px; line-height: 20.7900009155273px;">d’œuf</span></span><br />
<span style="color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20.7900009155273px;">pincée</span></span><span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;"> de sel</span><br style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;" /><span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;">120g de beurre</span><br style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;" /><span style="background-color: white;"><span style="color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20.7900009155273px;">15cl de lait tiède </span></span></span><br />
<span style="background-color: white;"><span style="color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20.7900009155273px;">1 jaune d’œuf pour la </span></span></span><span style="color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20.7900009155273px;">dorure</span></span><br />
<br style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;" /><br style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;" /><b style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;">RECETTE</b><br style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;" /><br />
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mettre la levure dans le lait tiède et laisser fermenter quelques minutes. Dans un saladier, mettre la farine , le sel et le sucre et faire un puits. verser les œufs et la levure avec le lait et mélanger avec le bout des doigts au début puis en pétrissant avec la main pendant 5 minutes. Si vous avez un robot de cuisine il est possible de mettre le programme pâte et laisser travailler. Couper le beurre mou en gros morceaux, l'incorporer à la pâte et retravailler de façon à bien l'incorporer.</div>
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Laisser reposer la pâte pendant 1h en la couvrant d'un torchon , dégazer et la placer au réfrigérateur pendant 3H ( ou toute une nuit c'est meilleur). Sortir la pâte du réfrigérateur, travailler vite fait et diviser en deux boules; étaler chacune sur 5mm d'épaisseur, couper en trois comme sur la photo, en laissant qqs centimètres en haut . mélanger la crème pâtissière avec la poudre d'amande, le cacao et le jaune d’œuf. étaler la moitié de la préparation sur la pâte et fermer chaque boudin. croiser ensuite les trois boudins pour former la tresse</div>
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<span style="color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20.7900009155273px;">Placer la tresse dans un moule à cake beurré et laisser lever pendant 1h .badigeonner le dessus avec un jaune d’œuf mélangé à un peu d'eau et </span></span><span style="color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.7900009155273px;">mettre au four 30 à 40 minutes. laisser refroidir. avant de saupoudrer avec du sucre glace.</span></div>
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Tabboubixhttp://www.blogger.com/profile/10885399544831669305noreply@blogger.com0tag:blogger.com,1999:blog-7931133545258492699.post-68179587079979553452014-09-04T03:08:00.000-07:002014-09-04T03:08:19.659-07:00Biscuits spirales au cacao et à la pâte d'amande<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHOWVUUtHxCnBroYzaOZCzbEhcSnWeBHBgu3dYzO4W8HwYmoE9IILrFr0RhOYGn1V9EZj4MGEttA9ggRQG7k-UAO9fjFhS76RnzwQayjO8_yW9mTvYdoPtGXKNv0GniQxR5M_6Pfz_du54/s1600/sabl%C3%A9s+spirales+au+cacao+et++pate+d'amande.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHOWVUUtHxCnBroYzaOZCzbEhcSnWeBHBgu3dYzO4W8HwYmoE9IILrFr0RhOYGn1V9EZj4MGEttA9ggRQG7k-UAO9fjFhS76RnzwQayjO8_yW9mTvYdoPtGXKNv0GniQxR5M_6Pfz_du54/s1600/sabl%C3%A9s+spirales+au+cacao+et++pate+d'amande.jpg" height="240" width="320" /></a></div>
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<b>INGRÉDIENTS</b><br />
<br />
250g de farine<br />
50g de cacao en poudre<br />
150g de sucre<br />
175g de beurre<br />
2 jaunes d’œuf ( ou un selon la taille)<br />
200g de pâte d'amande<br />
(ou 150g d'amande en poudre+ 50g de sucre glace+eau de fleur d'oranger)<br />
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<b>RECETTE</b><br />
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Dans un bol, mélanger le sucre, la farine, le cacao et le beurre en cube . Sabler le mélange entre les doigts. une fois tout le beurre bien incorporé dans la farine et l'obtention d'un mélange qui a la consistance de sable, ajouter les jaunes d’œuf et amalgamer la pâte pou former une boule en évitant de trop la travailler. Mettre dans un film alimentaire et laisser reposer 1h au frais.</div>
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Préparer la pâte d’amande si elle n'est pas du commerce et l’étaler sur une épaisseur de 5mm. Utiliser un papier cuisson car elle colle au plan de travail. Donner à la pâte d'amande la forme d 'un rectangle. Sortir la pâte au cacao du frigo, l’étaler sur une épaisseur de 5mm et lui donner la même forme et taille que la pâte d'amande.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheE9zNigm3M4zbkY-3KPCSO2UA85f-OZPYc_-0hFJ5ohcV28AmnuPuv1Vwmu97-N4a0AzkZ-rDurcnwmQkx0Jt1EErBkzI2-ycmdfOEeq0NOSvs6YRPoJ6GnSypd2DufWGFfQAgZmv7_YK/s1600/sabl%C3%A9s+spirales+au+cacao+et++pate+d'amande%2B4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheE9zNigm3M4zbkY-3KPCSO2UA85f-OZPYc_-0hFJ5ohcV28AmnuPuv1Vwmu97-N4a0AzkZ-rDurcnwmQkx0Jt1EErBkzI2-ycmdfOEeq0NOSvs6YRPoJ6GnSypd2DufWGFfQAgZmv7_YK/s1600/sabl%C3%A9s+spirales+au+cacao+et++pate+d'amande%2B4.jpg" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizW2TfU08CCbFiTE_j-gpEvmNt2sZLgZNBgwvQjdgOF1T1kVoccCC1cqmln63taMPA9tewzO8Ob410zZ8MUpmyf7uALomdRdxRQ7E2DWY5auuZa2ygXf5u0ME8sOEp_M-IWwXQPwvlsS4O/s1600/sabl%C3%A9s+spirales+au+cacao+et++pate+d'amande%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizW2TfU08CCbFiTE_j-gpEvmNt2sZLgZNBgwvQjdgOF1T1kVoccCC1cqmln63taMPA9tewzO8Ob410zZ8MUpmyf7uALomdRdxRQ7E2DWY5auuZa2ygXf5u0ME8sOEp_M-IWwXQPwvlsS4O/s1600/sabl%C3%A9s+spirales+au+cacao+et++pate+d'amande%2B3.jpg" height="150" width="200" /></a></div>
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Superposer la pâte d'amande sur la pâte cacao et rouler à l'aide du papier cuissons pour former un boudin bien serré. Replacer au frigo pou une trentaines de minutes. Couper le boudin en rondelle de 1cm d’épaisseur et placer sur un plaque couverte de papier cuisson. Enfourner à 180° pendant 10 minutes. Laisser refroidir complètement sur une grille avant de déguster. La partie cacao devrait être croquante la pâte d'amande plus moelleuse</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7uLS2e_O-SCyi45h22pmBs4vGTFwTkZWBAMqgNsLrRuC4DYO-_gDtapkw-P3WFc1uYrRfMfazsyOB3RZ9N5er8E4ERv158oVrnvWaYEmjM9BG9bT9EWaumM-b-UU1qPCdYIWqMrA8NFEe/s1600/sabl%C3%A9s+spirales+au+cacao+et++pate+d'amande%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7uLS2e_O-SCyi45h22pmBs4vGTFwTkZWBAMqgNsLrRuC4DYO-_gDtapkw-P3WFc1uYrRfMfazsyOB3RZ9N5er8E4ERv158oVrnvWaYEmjM9BG9bT9EWaumM-b-UU1qPCdYIWqMrA8NFEe/s1600/sabl%C3%A9s+spirales+au+cacao+et++pate+d'amande%2B2.jpg" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu8mgFtHrKI2Q94qS8_vyyoiY4nwnKfc-25W9RXunTYOOhX3EWcmQbe3qTET70r8yGyeVP6YJnzW8pEbBiEcbhKopAdWUm8pruvgiSu_YUbF5e-cxBQcglA8c1sos3yte7qiIS8LGjsYYT/s1600/sabl%C3%A9s+spirales+au+cacao+et++pate+d'amande%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu8mgFtHrKI2Q94qS8_vyyoiY4nwnKfc-25W9RXunTYOOhX3EWcmQbe3qTET70r8yGyeVP6YJnzW8pEbBiEcbhKopAdWUm8pruvgiSu_YUbF5e-cxBQcglA8c1sos3yte7qiIS8LGjsYYT/s1600/sabl%C3%A9s+spirales+au+cacao+et++pate+d'amande%2B1.jpg" height="150" width="200" /></a></div>
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Tabboubixhttp://www.blogger.com/profile/10885399544831669305noreply@blogger.com2tag:blogger.com,1999:blog-7931133545258492699.post-65888816557859064392014-08-26T03:53:00.000-07:002014-08-26T03:53:20.914-07:00Salade pastèque et feta<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyPbv4w6nU4glHf2SvdyDLS80pun-ZwvFysN_EO4I0xtL-IYHzgKGV1VKBZzRX5FaWDVHqyVettcr4m8AzzgOjkqW1i1T7mevZbz2wPl8onWCjqWQENnelFcKFz74mBKvyfbeGP8AQcSZf/s1600/salade+feta+pasteque+watermelon+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyPbv4w6nU4glHf2SvdyDLS80pun-ZwvFysN_EO4I0xtL-IYHzgKGV1VKBZzRX5FaWDVHqyVettcr4m8AzzgOjkqW1i1T7mevZbz2wPl8onWCjqWQENnelFcKFz74mBKvyfbeGP8AQcSZf/s1600/salade+feta+pasteque+watermelon+salad.jpg" height="240" width="320" /></a></div>
<b>INGRÉDIENTS</b><br />
<br />
1 quart de pastèque<br />
150g de feta<br />
feuilles de menthes, feuilles de persil<br />
un petit oignon<br />
1 citron<br />
huile d'olive<br />
sel, poivre<br />
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<b>RECETTE</b><br />
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Couper la pastèque en petits dès. Enlever les graines autant que possible. Couper la feta en dès également. émincer l'oignon et le placer dans le jus de citron une dizaine de minute pour atténuer son coté piquant. couper les feuilles de persil et de menthe en petites lanières. mélanger ensemble tout les ingrédients avec le jus de citron dans lequel on a fait macérer l'oignon. saler poivrer et ajouter l'huile d'olive et les herbes selon le goût. servir très frais comme entrée. Cette salade peut aussi se présenter sous la forme de verrines.</div>
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Tabboubixhttp://www.blogger.com/profile/10885399544831669305noreply@blogger.com1tag:blogger.com,1999:blog-7931133545258492699.post-72499955494251302942014-08-21T03:14:00.004-07:002014-08-21T03:54:27.116-07:00Amok cambodgien<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>INGRÉDIENTS</b><br />
<br />
400g de poisson banc ( lotte, cabillot ou autre) coupé en dès.<br />
1 œuf<br />
400ml de lait de coco<br />
1 oignon<br />
1 piment rouge<br />
4 feuilles de citronnier kaffir<br />
2 cm de racine de galangal<br />
curcumin (racine ou poudre)<br />
4 tiges de citronnelle<br />
2 gousses d'ail<br />
feuilles épinards<br />
2 cs de Nuoc-mâm<br />
feuilles de bananier ( ou papier allu si pas de feuilles dispo)<br />
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<b>RECETTE</b><br />
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<div style="text-align: justify;">
Dans un mixer hacher , 3 feuilles de citronnier kaffir, le galangal, le curcumin la citronnelle et l'ail avec 2cs de lait de coco. le mélange doit former une pâte. ajouter du lait de coco ci nécessaire et faite mariner le poisson dans ce mélange pendant 1h. Il y a deux versions pour le amok, la version classique avec œuf sans beaucoup de légumes et cuite à la vapeur et une version cuite au wok avec un peu plus de légumes.</div>
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<b>version 1:</b> Mettre le reste du lait de coco avec le poisson (garder deux cs pour la présentation) , ajouter l’œuf , le nuoc-mâm et mélanger. former des coupelles avec les feuilles de bananier ou le papier allu, mettre les épinards coupés ou fond des coupelles, remplir avec le mélange poisson/ait de coco/œuf et placer dans un récipient pour cuire à la vapeur pendant 20 minutes. Ajouter une cs de lait de coco des fines lanières de feuilles de citronnier kaffir et des lanières de piment rouge et présenter avec du riz.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVs6dIvP_tR6yRNoK2QYu4SBFNZc7iAcyB_DmMpO_6I-3z5aLV3a1ijd5ZhNRdgF-xCJIDKm2KfgM91mU-3PuBs24w-2TXweBrXxTBlfjRA3IPSWV4mulMi7GeJcaFI8BmXecJdF-ctBEw/s1600/amok+fish+poisson+combodgien+cambodia+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVs6dIvP_tR6yRNoK2QYu4SBFNZc7iAcyB_DmMpO_6I-3z5aLV3a1ijd5ZhNRdgF-xCJIDKm2KfgM91mU-3PuBs24w-2TXweBrXxTBlfjRA3IPSWV4mulMi7GeJcaFI8BmXecJdF-ctBEw/s1600/amok+fish+poisson+combodgien+cambodia+2.jpg" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKXp0Hf4JyBB7ET48LDVyF9a17Ri08hcCxdLk69pyfxUgy_hdWikpMKHLyId2vw1Tam_H1D_UKRsHgwZaQPUbkhyub8soGHiwAZvszLJE-yF9TLvHPLjeXDT3BCOAjg7LcrX9RTqEDRlaq/s1600/amok+fish+poisson+combodgien+cambodia+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKXp0Hf4JyBB7ET48LDVyF9a17Ri08hcCxdLk69pyfxUgy_hdWikpMKHLyId2vw1Tam_H1D_UKRsHgwZaQPUbkhyub8soGHiwAZvszLJE-yF9TLvHPLjeXDT3BCOAjg7LcrX9RTqEDRlaq/s1600/amok+fish+poisson+combodgien+cambodia+1.jpg" height="150" width="200" /></a></div>
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<b>Version 2:</b> Hacher l’oignon et les 3/4 du piment et placer dans le wok dans un filet d'huile et faire sauter quelques minutes. rajouter le poisson et le lait de coco et cuire pendant 15 a 20 minutes. Ajouter les épinards coupés , le nuoc-mâm et cuire encore pendant quelques minutes. goûter pour rectifier assaisonnement en sel et poivre. présenter dans des coupelles en feuilles de bananier , garnir avec du lait e coco, des lanières de piment rouge et de feuilles de citron kaffir. présenter avec du riz blanc.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipak2y52EPlo15AjRa9Z3D0kRe1J_T6jugPAXb_8h9GzZ2XynLUJwNXnAjBQXsRb4hCMN9MNTeotjFgTi_uiWa5kzt9-8_CQtazA6jA3slhUaitba7ZaUtGg_fjCeggwo-ZTz-98-pRPXf/s1600/amok+fish+poisson+combodgien+cambodia+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipak2y52EPlo15AjRa9Z3D0kRe1J_T6jugPAXb_8h9GzZ2XynLUJwNXnAjBQXsRb4hCMN9MNTeotjFgTi_uiWa5kzt9-8_CQtazA6jA3slhUaitba7ZaUtGg_fjCeggwo-ZTz-98-pRPXf/s1600/amok+fish+poisson+combodgien+cambodia+4.jpg" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM-eIMb6o-F-i8_zITYhydZWvfvWC__MZJAPofSVPGbyawkr5y0rPOJAZeQ1jvenYVRk-TNyjm8pA0SmkAZ86kkroTV51v3vy5HaqwDiHT6n65oeiFuXGDuqXbgHJvoEVdLyo5fYMkY8pj/s1600/amok+fish+poisson+combodgien+cambodia+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM-eIMb6o-F-i8_zITYhydZWvfvWC__MZJAPofSVPGbyawkr5y0rPOJAZeQ1jvenYVRk-TNyjm8pA0SmkAZ86kkroTV51v3vy5HaqwDiHT6n65oeiFuXGDuqXbgHJvoEVdLyo5fYMkY8pj/s1600/amok+fish+poisson+combodgien+cambodia+3.jpg" height="150" width="200" /></a></div>
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Tabboubixhttp://www.blogger.com/profile/10885399544831669305noreply@blogger.com1tag:blogger.com,1999:blog-7931133545258492699.post-10678996469250767152014-08-19T04:01:00.000-07:002014-08-19T04:01:33.408-07:00Salade de fleur de bananier au poulet<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>INGRÉDIENTS</b><br />
<br />
1 fleure de bananier<br />
1 mangue verte ( à défaut j'ai utilisé un concombre)<br />
1 piment rouge<br />
1 oignon rouge moyen<br />
1 poignée de pousses de soja<br />
200g de poulet cuit et coupé en dès<br />
100g de cacahuètes grillées et concassées<br />
feuilles de menthe et de coriandre( et de basilic thaï si dispo)<br />
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<u>pour la sauce:</u><br />
1 jus d'un gros citron ( ou pus selon les goûts)<br />
2 cs de nuoc-mâm (sauce de poisson)<br />
une gousse d'ail haché<br />
un petit piment coupé en morceaux<br />
2 cc de sucre<br />
sel<br />
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<b>RECETTE</b><br />
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<div style="text-align: justify;">
Commencer par peler la fleur de banane. enlever les feuilles mauve pour arriver à la partie blanche.garder les plus grosses feuilles pour la présentation. couper la partir blanche en de toute petite lamelles placer directement dans un grand volume d'eau mélanger a du vinaigre pour éviter qu'elle noircissent.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaoAxG_GrPcWcKHhRm8at5cbyfnRYl1AMB0MnxV9GvP6I9BMHcTm7NpeXgJwdCmyllJ4Dr31Rd0rdpMMQD0b5QQBTIKqfytqd8p3SUGyKk0GdiX_gInCc8umJ9eClWzCXWXT3RzY84Uwew/s1600/salade+fleur+banane+banana+flower+salad+vietnam+cambodia+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaoAxG_GrPcWcKHhRm8at5cbyfnRYl1AMB0MnxV9GvP6I9BMHcTm7NpeXgJwdCmyllJ4Dr31Rd0rdpMMQD0b5QQBTIKqfytqd8p3SUGyKk0GdiX_gInCc8umJ9eClWzCXWXT3RzY84Uwew/s1600/salade+fleur+banane+banana+flower+salad+vietnam+cambodia+6.jpg" height="136" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxGwwPjxUoSgQW-spaz8o-gITARgZ8rup0OVfR9cnXuhNi4K8BXiVdOR0t0UvxNHNuDlppz0SoMzMU2RLOk-MHGOUQGMYZwS0sXzPrXKF-hYOnaK1oCg7nF1pCbN1XfWEIRpHCuQFMyVBN/s1600/salade+fleur+banane+banana+flower+salad+vietnam+cambodia+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxGwwPjxUoSgQW-spaz8o-gITARgZ8rup0OVfR9cnXuhNi4K8BXiVdOR0t0UvxNHNuDlppz0SoMzMU2RLOk-MHGOUQGMYZwS0sXzPrXKF-hYOnaK1oCg7nF1pCbN1XfWEIRpHCuQFMyVBN/s1600/salade+fleur+banane+banana+flower+salad+vietnam+cambodia+5.jpg" height="150" width="200" /></a></div>
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<span style="text-align: left;">Éplucher</span><span style="text-align: justify;"> la mangue verte ( le concombre dans mon cas) et couper en julienne très fines. faire aussi une julienne avec le piment rouge et couper l'oignon en rondelles. mélanger les ingrédients dans un saladier: égoutter les lamelles de la fleur de bananier , ajouter le piment, l'oignon les pousses de soja, les herbes (menthe, coriandre, basilic thai) ciselées ainsi que le poulet et la moitié des cacahuètes . </span><u style="text-align: justify;">faire la sauce: </u><span style="text-align: justify;"> mélanger le jus du citron avec le sucre, le nuoc-mâm, le sel, l'ail et le piment, verser la sauce sur la salade et bien mélanger le tout. Dresser la salade dans la feuilles externes de la fleur préalablement lavés; parsemer du reste des cacahuètes et présenter très frais.</span></div>
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Tabboubixhttp://www.blogger.com/profile/10885399544831669305noreply@blogger.com1tag:blogger.com,1999:blog-7931133545258492699.post-10027263526474381152014-06-26T04:27:00.001-07:002014-06-26T04:27:56.751-07:00Guacamole Mexicain <div dir="ltr" style="text-align: left;" trbidi="on">
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<b>INGRÉDIENTS</b><br />
<br />
2 avocats mûres<br />
1 tomate à chaire ferme<br />
1 demi petit oignon blanc ou rouge<br />
1 piment rouge ou vert ( un peut piquant de préférence)<br />
Feuilles de coriandre fraîche ( peut aussi se faire avec du persil ou de menthe )<br />
Jus d'un demi citron<br />
Huile d'olive vierge<br />
1 gousse d'ail<br />
Sel, paprika ou piment en poudre, poivre<br />
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<b>RECETTE</b><br />
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Couper les avocat en deux, enlever le noyau et récupérer la chaire avec une cuillère. insister au niveau de la peau la ou se trouve la partie la verte. arroser avec le jus de citron et écraser à la fourchette. couper le piment en de tout petit dés ainsi que la tomate après l'avoir épépiner .Plus les morceaux seront petits, meilleur sera le guacamole car les saveurs vont mieux se mélanger. couper les feuilles de coriandre fraîche , hacher l'ail et ajouter à la mixture . verser l'huile d'olive le sel , le poivre et le piment et mélanger avec la fourchette. rectifier assaisonnement si nécessaire. servir frais avec des bâtonnets de légumes ou des chips mexicains. peut aussi servir comme sauce pour préparer des tacos.</div>
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Tabboubixhttp://www.blogger.com/profile/10885399544831669305noreply@blogger.com1tag:blogger.com,1999:blog-7931133545258492699.post-79114074961727875232014-05-23T02:23:00.000-07:002014-05-23T02:23:54.626-07:00Cheesecake citron framboises<div dir="ltr" style="text-align: left;" trbidi="on">
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<b style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">INGRÉDIENTS:</b><br style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;" /><br style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;" /><span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">250 g de ricotta</span><br style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;" /><span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">250 g de fromage blanc frais ( type fraidoux ou philadelphia)</span><br style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;" /><span style="background-color: white;"><span style="color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20.790000915527344px;">20cl de crème fraîche épaisse</span></span></span><br style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;" /><span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">20cl de lait</span><br style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;" /><span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">3 œufs</span><br style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;" /><span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">2 cs de farine</span><br style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;" /><span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">150g de sucre</span><br style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;" /><span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">1 demi citron vert ou jaune</span><br style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;" /><span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">60 g de beurre </span><br style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;" /><span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">250g de biscuits plus une cc de cannelle </span><br />
<span style="background-color: white; color: #7b7b7b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">200g de framboises</span><br />
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Mixer les biscuits avec la cannelle pour obtenir une poudre fine . Faire fondre le beurre et mélanger avec la poudre de biscuit. Placer cette préparation dans un moule à bords hauts et à fond amovible. Bien tasser pour avoir un fond de 5 mm de hauteur. placer au réfrigérateur</div>
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Dans un saladier placer la ricotta et travailler au batteur pendant une trentaines de secondes pour l’assouplir. Rajouter le fromage blanc et le sucre et travailler encore pendant 30 seconde, puis la crème fraîche ,la farine, les œufs un à la fois , le jus du demi citron ainsi que le zeste.</div>
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Verser le mélange dans le moule sur le biscuit. Pour la cuisson il faudra suivre exactement les étapes suivantes: placer le cheesecake dans un four (préchauffé) à 250° pendant 10 minutes, puis baisser la température à 90° et laisser cuire une heure, ensuite éteindre le four et le laisser à l’intérieur pendant encore une heure.</div>
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Passer la lame d 'un couteau entre le bord du moule et le cheesecake pour le décoller . si on ne fait pas cette opération il risque de se fissurer au milieu en refroidissant. Placer au réfrigérateur pendant 24 heures. Le lendemain, démouler le cheesecake et servir très frais. pour le coulis de framboise, mixer les framboises avec 2cs de sucre et du jus de citron. décorer le cheesecake avec des framboises fraîches et servir le coulis a coté. agrémenter de quelques feuilles de menthe de ou de basilique. </div>
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Tabboubixhttp://www.blogger.com/profile/10885399544831669305noreply@blogger.com0tag:blogger.com,1999:blog-7931133545258492699.post-1145479214699257962014-05-20T03:36:00.003-07:002014-05-20T03:36:56.395-07:00Salade roquette concombre à la vinaigrette de framboises<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>INGRÉDIENTS</b><br />
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Roquette, Mâche<br />
Un concombre<br />
Salade romaine , iceberg ou laitue<br />
quelques framboises<br />
2 ou 3 rondelle oignon rouge coupé finement<br />
1cc de moutarde<br />
1cc de miel<br />
1cc de vinaigre balsamique<br />
3cs d'huile d'olive<br />
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<b>RECETTE</b><br />
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Peler le concombre et le couper en petits dés. Laver et essorer toutes les feuilles de salades. Préparer la vinaigrette: écraser à la fourchette 4 ou 5 framboises, ajouter la moutarde , l'huile, le vinaigre le miel et mélanger jusqu’à obtenir une belle émulation ajouter un peu de poivre et u sel selon les goûts. la vinaigrette devrais avoir une belle couleur bordeaux. Dresser la salade dans un bol parsemer du reste des framboise et servir avec vinaigrette a coté.</div>
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Tabboubixhttp://www.blogger.com/profile/10885399544831669305noreply@blogger.com1